With the Easter holidays upon us, South Africans are preparing for some well-deserved family time with Easter egg hunts and delectable desserts. This year, Laager Rooibos is providing some delicious recipes for those with a sweet tooth who also love the flavour of Rooibos. Rooibos is naturally sweet so it is the perfect addition to desserts to add extra flavour as well as the health benefits associated with Rooibos. And, because it’s only grown in the Cederberg Mountains of the Western Cape, Rooibos also adds that distinctive South African taste to any recipe!
“Coming together as a family at Easter is a tradition that holds a very special place in many South Africans homes,” noted Candice Sessions, Laager Marketing Manager. “Food always plays a central role in these get-togethers, especially sweet treats like hot cross buns and desserts. At Laager, we believe that family traditions are hugely important and an integral part of our memories and identity. That’s why our partnership with South African chefs, Lebo and Tebo Ndala, is so important to us – they embody our values of family connectedness and coming together over wholesome food and drinks.”
To sweeten this year’s celebrations, Lebo and Tebo have shared some delicious Laager Rooibos-infused Easter recipes that the whole family will love.
“Easter in our home is a very special occasion, it reminds us of Sunday lunch and Christmas,” said Tebo. “The first thing we always bake during these times are scones which are served with tea every time a family member walks in. This is a childhood memory that we still carry until today. And nothing will complete a family Easter gathering like our deconstructed Laager Rooibos Easter Cheesecake.”
Deconstructed Laager Rooibos Easter Cheesecake
Laager Rooibos simple syrup:
2 cups water
6 teabags Laager Rooibos tea (plain Rooibos or flavoured Rooibos will both work well)
2 cups castor sugar
In a small pot, bring the water, sugar and teabags to a boil for a minute.
Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
Cheesecake ingredients:
200g tennis biscuits, crushed
80g melted butter
1 cup cream cheese
1 cup cream
1 Tbls lemon juice (optional)
1/4 cup Laager Rooibos tea syrup
Crushed meringue, garnish
Speckled eggs / Easter eggs as garnish
Method:
Mix the biscuits with the melted butter, spoon into the bottom of a glass and pack neatly.
In a bowl, mix the cream cheese with the rooibos syrup until nice and smooth.
In another bowl, beat the cream until stiff. Fold the cream into the cream cheese mixture.
Mix in the lemon juice (optional)
Spoon / pipe the creamy mixture into the glass onto the biscuit layer.
Top with crushed meringue. Garnish with Easter eggs.
“Chai flavours are also popular at Easter, with the likes of hot cross buns being a firm favourite at this time of year” noted Sessions. “Chai spices create a sense of warmth which is perfect for the cooler weather. This Rooibos Chai icing from Lebo and Tebo is the perfect addition to any sponge cake, carrot cake or cupcakes”.
Laager Rooibos Chai Icing
Laager Rooibos chai spice mix:
Nutmeg
Cloves
Cinnamon
Green cardamon
Laager Rooibos tea leaves
Star anise
Method:
Measure out the spices to the quantities you prefer or just equal parts of each. Cut open the teabags and empty the Rooibos leaves into the spices. Discard the empty teabags. Mix / crush all the ingredients with a pestle and mortar until well blended.
Icing ingredients:
1 cup butter, softened
1 1/2 cups icing sugar
1 Tbls milk (optional)
1 Tbls chai spice mix
Method:
In a bowl, with a hand mixer, beat the butter until light and fluffy for about 5 minutes.
Sift in the icing sugar one scoop at a time. Beat until well blended and fluffy.
Add in the milk to loosen up the icing (optional).
Fold in the Laager Rooibos chai spice until well blended.
Using a star nozzle and piping bag, pipe icing onto a cupcake or cake.
For more recipe ideas, follow @withlovefromthetwins and @LaagerRooibos on Facebook, or @laagerrooibostea on Instagram
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