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Bean Soup
3,5 litres Rooibos (for soaking process)
500g sugar beans
150g bacon, diced
1 large onion, chopped
5 beef stock cubes dissolved in 1 litre hot Rooibos
2 medium potatoes, grated
2 ripe tomatoes, diced
2 large carrots, grated
salt, to taste
coarsely ground black pepper, to taste
Method
Wash beans and soak overnight in Rooibos.
In a large saucepan, bring beans and soaked Rooibos to the boil, reduce heat and simmer until cooked.
Sauté bacon and onions for a few minutes.
Add with all the remaining ingredients to the beans.
Simmer for 30 minutes.
Serve with wholewheat bread.
Serves 8 - 10 |
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Tuna Mousse
15ml gelatine
65ml cold Rooibos
125ml hot Rooibos
2 cans (200g each) tuna, drained and flaked
125ml mayonnaise
12,5ml lemon juice
chopped onion
2ml Tabasco
1ml paprika
12,5ml dried thyme
2ml lemon pepper
2 egg whites, stiffly beaten
Method
Sprinkle gelatine over cold Rooibos, add hot Rooibos and stir until dissolved.
Cool well and mix with all the other ingredients, except egg whites. Combine well.
Fold in egg whites.
Pour into the mould which has been rinsed with cold water or sprayed with a non-stick spray.
Chill until set.
Remove from mould, serve on fresh lettuce leaves and garnish with mayonnaise, paprika and parsley.
Serves 8 |
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