Nothing is as uniquely South African as rooibos. This week we use its flavour in salads, chicken and confectionery.
A traditional custard cake with a flamboyant rooibos twist!
Rooibos tea adds a depth of flavour to puddings. Serve this version of a buttermilk pudding with warm custard or vanilla ice cream.
This cordial can be mixed with soda water, still cold water or used in a refreshing cocktail. We even use it in our rooibos jelly recipe.
This jelly contains less sugar than supermarket versions. We use cranberry juice and some of our homemade rooibos and lemon cordial – even the kids will love this jelly. Let it set in a bread tin and slice into portions for desserts, or let it set in individual jelly moulds.
This yoghurt tart is extravagantly rich and the rooibos apples take it to the next level.
The rooibos adds a rich flavour to the caramel – and served with these decadent chocolate puds, it’s a perfect match!