Treat yourself this Easter

Easter is here and many South Africans are preparing for some well-deserved family time, 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.

“Coming together as a family at Easter is a tradition that holds a special place in many South African homes,” said Candice Sessions, Laager marketing manager.

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“Food always plays a central role in these get-togethers, especially sweet treats like hot cross buns and desserts. 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 as 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 Easter recipes for the family to enjoy.

“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 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 tea bags rooibos tea (plain rooibos or flavoured rooibos will both work well)
2 cups castor sugar

Method:
In a small pot, bring the water, sugar and tea bags to a boil for a minute.
Reduce to a simmer until the liquids are reduced to half.
Remove the tea bags. Leave syrup to cool.
Cheesecake ingredients:
200g tennis biscuits, crushed
80g melted butter
1 cup cream cheese
1 cup cream
1 tablespoon lemon juice (optional)
¼ cup 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,” said 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
Rooibos tea leaves
Star anise

Method:
Measure out the spices to the quantities you prefer or just equal parts of each. Cut open the tea bags and empty the rooibos leaves into the spices. Discard the empty tea bags. Mix/crush all the ingredients with a pestle and mortar until well blended.
Icing ingredients:
1 cup butter, softened
1 ½ cups icing sugar
1 tablespoon milk (optional)
1 tablespoon chai spice mix

Method:
In a bowl, with a hand mixer beat the butter until light and fluffy for about five 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 rooibos chai spice until well blended.
Using a star nozzle and piping bag, pipe icing onto a cupcake or cake.

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Contact the newsroom by emailing: Lana O’Neill  (Editor) lanan@caxton.co.za, Sheina Razack (News editor) sheinar@caxton.co.za, Penelope Masilela (Journalist) penelopem@caxton.co.za, Terry-Ann Diergaardt (Journalist) terryann@caxton.co.za or Jemma Pringle (Sports Journalist) jemmap@caxton.co.za

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