Recipes Archive

Slow-roasted barbeque-infused lamb

1½ hours, plus 20 minutes to rest

Blueberry salad with quail eggs and caviar

2 minutes

Cocktail recipes

Iced green tea with sweet green-pepper jelly

7 minutes

Cocktail recipes

Seared salmon with black sesame crust, served with black fungi and black rice

20 minutes

Pizza recipes

Pizza Hotdogs

10 minutes

Rooibos-Honeybush iced tea with gooseberry jelly

Serves 4 - 6

Difficulty Easy

Ingredients

Method

To make the tea: Using rooibos-honeybush teabags, prepare the tea to your preferred strength and allow to cool.
Fill tall glasses halfway with tea and top with grapefruit juice or sparkling mineral water and crushed ice.
Add fresh gooseberries and sliced grapefruit to garnish.

To make the jelly: Prepare a cup of rooibos-honeybush tea and sweeten to taste with honey or sugar. Then, for every 250ml (1 cup) of liquid, add 15ml (1T) gelatin and dissolve while still warm.
Pour into a small container lined with clingfilm and top with fresh gooseberries.
Place in the refrigerator until set. Remove with the clingfilm from the container and slice into rectangles.
Garnish with grapefruit slices.

Cook’s tip: For a cocktail, add a tot of Campari to the tea.

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Slow-roasted barbeque-infused lamb

Blueberry salad with quail eggs and caviar

Iced green tea with sweet green-pepper jelly

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Seared salmon with black sesame crust, served with black fungi and black rice

Pizza Hotdogs

Rooibos-Honeybush iced tea with gooseberry jelly

Rooibos-Honeybush iced tea with gooseberry jelly

Ingredients

Method