email : Webview : Try these amazing Rooibos food recipes, read more about Rooibos cocktails being enjoyed in Singapore and try Rooibos iced tea after a tooth extraction

In this newsletter, we find out more about a new Rooibos product that is ideal for those trying to follow a healthy lifestyle.

We explore culinary possibilities, bringing you two exciting new recipes to try at home. One is for a Rooibos Panna Cotta and the other is for a delicious Rooibos cream sauce - perfect for your next steak!

We also learn more about a top cocktail bar in Singapore that recently hosted three mixologists from Africa. At the event, Rooibos-based cocktails were a hit among the attendees. Find out which cocktails were some of the most popular in the full story below.

Read this and more below.

A local South African brand, The Sip Store, has recently launched a new line of Rooibos concentrates that it sells on its online store. This range is completely sugar-free, making it an ideal choice for those conscious about their diet and lifestyle.

More than that, the products contain no more than 5 calories a bottle, so you can indulge to your heart’s content. All of the concentrates are both Kosher and Halaal, and you can choose from great flavours like Mixed Berry, Pineapple and Strawberry.

Click here to read more.

Are you looking to put a new spin on your classic steak recipe? How about trying this Rooibos-infused creamy sauce that pairs perfectly with a juicy steak? It’s quick and easy enough for a week-night dinner, while also promising to be a new favourite with which to wow your dinner guests.

Ingredients

2 x 250 g sirloin or ribeye steaks
3 Tbsp butter
2 Tbsp canola oil
1 medium onion, chopped
2 garlic cloves, chopped
A glass of dry white wine
1/2 cup water
3 thyme sprigs
2 Rooibos teabags
400 ml cream
Salt and white pepper
Thyme for garnish

Method

1. Put a plate on the oven rack. Turn the oven on low.
2. Add butter to the pan and cook the onion and garlic until softened, not coloured. Remove.
3. Add a dash of oil to the same pan on a high heat and, when hot, put the steaks in with the fat edge down and cook for three minutes.
4. Cook each of the steaks for two minutes.
5. Remove to the warmed plate and rest/ keep warm in a low oven for 10 minutes.
6. Add a small glass of wine and the thyme to the pan, deglaze, then add half a cup of water and the tea bags. Cook it down by half on a moderate heat. Remove the tea bags.
7. Return the cooked onions and garlic, then add the cream.
8. Bring it to a simmer and cook gently until the sauce thickens, seasoning with salt and black pepper.
9. Remove the tea bags.
10. Serve the steak with the sauce and with potato chips, garnished with thyme.

Click here to read more.

Sugarhall is a rum bar in Singapore that was recently listed as the 7th best cocktail bar in the country. This month, they hosted an African themed cocktail event. The idea was to host mixologists from three different bars in Africa.

At the event, Rooibos was prominently featured in many of the cocktails prepared by the African bars! One of the most popular cocktails was the “Ayoba”, which mixes whisky, burnt butter and Rooibos to create a truly impressive cocktail.

Click here to read more.

A recent article put the spotlight on the best teas to drink after a tooth extraction. Due to the nature of the procedure, patients are usually advised to watch what they eat and drink after the fact to ensure plain sailing as it pertains to the healing process.

However, Rooibos was mentioned as a good option to enjoy as an iced tea after such a procedure. According to the article, the fact that Rooibos contains no caffeine is one of the big reasons why it is such a safe option to enjoy post-procedure.

Click here to read more.

Panna Cotta is a fan-favourite dessert enjoyed by many! It is known for its indulgent flavour and satisfyingly creamy texture. Try the below recipe, which includes Rooibos as a star ingredient in this Panna Cotta with a local twist.

Ingredients

125 mls rooibos tea, freshly brewed strong Rooibos espresso tea
50 grams of light brown sugar
375 ml fresh cream
2 tsp gelatin powder

For the Rooibos syrup:

5 Tbls of strong brewed Rooibos tea
110 grams sugar
50ml honey

Method

1. Pour the Rooibos and sugar into a saucepan on a medium heat and stir until sugar has dissolved.
2. Stir in the cream and bring the temperature down to a low heat.
3. While the cream mixture is gently heating up, pour 2 tsp water in a small bowl and sprinkle the gelatin on top of it, so that it’s completely covered in water. Let this rest for about 5 minutes, until gelatin has completely softened.
4. When the cream mixture is about to boil i.e. when it starts to bubble around the edges, take the saucepan off the heat.
5. Take 1/2 cup of cream mixture and mix into the softened gelatin and stir to dissolve completely.
6. Add this 1/2 cup cream back into the remaining cream in the saucepan and whisk to mix thoroughly.
7. Pour the mixture into a set of ramekins or glasses and let them rest in fridge overnight, until set.
8. Rooibos syrup - In a small pot add 5 Tbl of brewed Rooibos, sugar & honey. Bring the mixture to a boil, stir until the sugar has dissolved. Pour the syrup in a jar and keep it to pour on top of the panna cottas when you serve them :) Enjoy!

Click here to view the full recipe.

Find out more about Rooibos and the company that introduced this exceptional product to the world, becoming the preferred supplier of Rooibos across the globe. To stay up to date with the latest news from Rooibos Limited, follow us on social media.

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