Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml
COOK’S TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.
SALSA Slice, seed and cube 2 tomatoes and mix together with 2 sliced spring onions, 45ml (3 tbsp) fresh chopped coriander and 45ml (3 tbsp) olive oil. Serve with chapatti.
TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses…
Angelica butter is truly the spread of angels. Also known as archangel and native to subarctic regions, angelica was once called “the root of the Holy Ghost” because it was believed to ward off evil. The aromatic seeds and leaves are still used in herbal medicines, though the stems are most often seen in emerald-green candied form. Fresh angelica is sometimes called wild celery because of its similar flavour. With its clusters of small flowers and sweet fragrance, it is attractive in gardens and can reach up to two metres or more in height. Fresh angelica pairs well with fish and…
To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the…