Ingredients 200g plain, sweet biscuits (e.g. Digestive biscuits) 100g butter 200g white chocolate 250g cream cheese 250g mascarpone cheese 50ml cream A handful of rosella calyces 150ml water 100g sugar 2 Tbsp powdered gelatine Preparation 1. Crush the biscuits finely, by putting them in a plastic bag and smashing them with a rolling pin. Melt …
Ingredients Bunch of rosella leaves 1 Tbsp water, or as needed 2 onions, peeled and sliced 2 garlic cloves, chopped 1 bird’s eye chilli 1 tsp chilli powder ½ tsp turmeric powder 2 Tbsp oil Directions 1. Heat oil in a large pan. Add onion, turmeric, chilli powder and half the garlic. Fry until golden …
Ingredients 2 Granny Smith apples, peeled 1 Tbsp lemon juice, plus 1 piece lemon rind 500g fresh rosella flowers, seeded 500g white sugar Directions 1. Core apples and place cores with lemon rind in a piece of muslin cloth and secure with string. This will act as natural pectin for the jam. 2. Roughly chop …
Ingredients 1 cup dried rosella flowers 5 cups water 1 cup white sugar 1.5 Tbsp fresh lemon or lime juice Directions 1. Boil 4 cups of water. Reserve the 5th cup for the 2nd part of the recipe. 2. Rinse the rosella flowers under cold running water. 3. Once the water reaches boiling point, add …
This syrup will keep for months if refrigerated. It is delicious over pancakes, custard, yoghurt or ice cream, and fresh fruit. To make cordial, a very small quantity of syrup can be added to a glass and filled with (soda) water. The syrup can also be added to milk to make a delicious drink. Ingredients …
Ingredients: 3 Tbsp loose zumbani tea 1 litre boiling water 1 Tbsp honey 2 cups mango or orange juice (box) and juice of 2 large oranges (fresh) (or any combination that gives about 700ml of juice) 3 Tbsp baobab fruit powder Directions: Make the tea with the honey. When cold, mix in the other ingredients …
Ingredients: 1L water 1 cup dried hibiscus flowers ¼ cup sugar ½ tsp fresh ginger, grated 4 Tbsp fresh lemon juice Directions: 1. Bring the water to a boil in a saucepan, take it off the heat and add the hibiscus flowers. Cover the pan, and let the tea brew for 10 minutes. 2. Strain …
Ingredients: 1 cup dried rosella calyces 1 L water 100-150g sugar ½ bunch fresh mint (optional) Directions: Fill a pot with 1 L of water and add the hibiscus flowers. Bring to a boil, then lower the heat, add the mint leaves (optional) and cook for 5 more minutes. Filter the infusion obtained, add the …
We transform neglected and underutilised indigenous plants into viable commercial “crops” that generate benefits for rural people and their environment.
