Dr-Nortier's Museum :: Rooibos Recipes



		NECTAR OF NATURE

		Rooibos is grown exclusively in Cedarberg of South Africa Preview.

	Bean Soup
	Tuna Mousse
	Main Recipes

Bean Soup

Ingredients:

3.5 L	Rooibos (for soaking process)
500 g	Sugar beans
150 g	Bacon, diced
1	Large onion, chopped
5	Beef stock cubes dissolved in 1L hot Rooibos
2	Medium potatoes, grated
2	Ripe tomatoes, diced
2	Large carrots, grated
	Salt, to taste
	Coarsely ground black pepper, to taste

Steps :

1

Wash beans and soak overnight in Rooibos.

2

Bring beans and soaked Rooibos to the boil, reduce heat and simmer until cooked.

3

Sauté bacon and onions for a few minutes.

4

Add with all the remaining ingredients to the beans.

5 Simmer for 30 minutes.

6 Serve with wholewheat bread

(Serves 8 - 10)

Tuna Mousse

Ingredients:

125 ml Hot Rooibos

65 ml Cold Rooibos

2 Cans (200g each) tuna, drained and
flaked

15 ml Gelatine

2 Mayonnaise

125 ml Lemon juice

125 ml Chopped onion

2 ml Tabasco

1 ml Paprika

125 ml Dried thyme

2 ml Lemon pepper

2 Egg whites, stiffly beaten

Steps:

1

Sprinkle gelatine over cold Rooibos, add hot Rooibos and stir until dissolved.

2

Cool well and mix with all the other ingredients, except egg whites.

3

Fold in egg whites at the last moment.

4

Pour into the mould which has been rinsed with cold water or sprayed with a non-stick spray.

5 Chill until set.

6 Remove from mould, serve on fresh lettuce leaves and garnish with mayonnaise, paprika and parsley.

(Serves 8)

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Copyright © 2000 Dr.P.Le Fras Nortier's Rooibos Museum, (281464-W) All rights reserved.
No. 12, Jalan Tukul 16/5, Seksyen 16, 40000 Shah Alam, Selangor Darul Ehsan, MALAYSIA. email : info@Dr-Nortier.com Tel. (603) 5512 0280 Fax (603) 5512 0288.