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Gin & Tonic Cocktail with Fynbos honey and Spekboom

South Africa has an abundance of amazing delicacies to offer. This Gin & Tonic Cocktail with Fynbos honey and Spekboom throws everything this country has to offer into the tastiest cocktail ever.

There’s so much to love about South Africa. The friendly people, abundance of different cultures, the incredible plant-life, animals, and now, the ever-growing craft gin industry. This Gin & Tonic Cocktail with Fynbos honey and Spekboom is a proudly South African cocktail just in time for the festive season. It celebrates everything we love about this country.

This zesty and aromatic cocktail uses spekboom (elephant bush) as a garnish but it’s so much more than that. This indigenous plant is stacked with nutrients and is a very important plant to many cultures in health and nutrition. It grows quite quickly so it is easy to cultivate and also keeps the bee population alive. This cocktail is sweetened with proudly South African Fynbos honey for an even more authentic taste. Also, the L-Gin Plush Craft Gin is made with locally grown Juniper and rounded off with coriander, lemon peel and angelica root to round off a well balanced and smooth gin.

You will be spoiled for choice with tons of different flavours, all combined for one incredible G&T cocktail. The festive season is here, and you and your guests will love this Gin & Tonic Cocktail with Fynbos honey and Spekboom. Masonwabe!

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Gin & Tonic Cocktail with Fynbos honey and Spekboom Recipe

Prep time

10

minutes

Ingredients

  • 50 ml L-Gin Plush Craft oak matured gin
  • 5 ml Fynbos honey
  • 20 ml naartjie juice (freshly squeezed)
  • spekboom sprig
  • naartjie slices
  • Fitch & Leeds Indian Tonic

Method

  • Add the gin, Fynbos honey and naartjie juice into a cocktail shaker and shake for 20 seconds.
  • Pour into rocks glass (tumbler) over ice.
  • Top up with Fitch & Leeds Indian Tonic.
  • Garnish with spekboom and naartjie slice.

Content retrieved from: https://www.thesouthafrican.com/food/drinks/gin/gin-tonic-cocktail-with-fynbos-honey-and-spekboom/.

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Recipes

Tracy’s Roasted Cherry Tomato Tart with Spekboom Salsa

Ingredients

Serves: 4 people

Preparation time: 60 min

  • 2 cups flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup grated cheese
  • 1/2 tsp salt
  • pinch pepper
  • pinch cayenne pepper
  • 2 punnets cherry tomatoes
  • 2 portions brie cheese
  • 1 cup caramelised onions
  • 1/2 cup spekboom
  • 1/2 cup cucumber
  • 2 tbsp vinegar
  • 2 tbp sugar
  • pinch salt and pepper

Preparation method

  • Make pastry: Combine all ingredients. Roll out and place in baking dish.
  • Add remaining ingredients.
  • Top with brie cheese, brush edge with beaten egg and bake for 25-30 min.
  • Chop salsa ingredients, mix vinegar and sugar and soak chopped spekboom and cucumber.

Content retrieved from: https://www.bbcsouthafrica.com/recipes/?recipe=tracy-s-roasted-cherry-tomato-tart-with-spekboom-salsa.

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Recipes

Spekboom, chickpea and tomato salad

  • Recipe By Jacques Erasmus
  • Serves6
  • DifficultyEasy
  • Dietary Considerations Health conscious
  • Prep Time15 minutes
  • Wine / Spirit PairingCedeberg Chenin Blanc 2009

Ingredients

  • 2 x 400 g cans chickpeas, drained and rinsed
  • 250 g baby tomatoes, halved
  • 2 avocados, peeled, pitted and sliced
  • 1/2 onion, sliced and blanched
  • two handfuls spekboom leaves, rinsed
  • Maldon salt, to taste
  • For the dressing, mix together
  • 1/3 cup extra virgin olive oil
  • 3 T white-wine vinegar
  • 1 T honey
  • 1 T smooth mustard
  • freshly ground black pepper
  • 2 sprigs flat-leaf parsley, roughly chopped

Cooking Instructions

Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and spekboom leaves and pour over the dressing.
Lightly mix and allow to rest for 2 to 3 minutes before serving, sprinkled with salt, to taste.

TASTE’s take:
Spekboom (Portulacaria afra) occurs naturally in
the Little Karoo (near Ladysmith), in the Eastern
Cape and towards Mozambique. Or buy your own little plant from Woolworths stores.
The slightly acidic leaves are delicious in this simple salad and  can be substituted with nasturtium leaves if you have trouble finding them.

Content retrieved from: https://taste.co.za/recipes/spekboom-chickpea-and-tomato-salad/.

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Recipes

Spekboom Caesar Salad

Spekboom Caesar SaladI love everything about a Caesar Salad and the origin of the recipe even more.

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.

His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s (at the Hotel Cesar) when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef. Preparing this salad with Spekboom leaves adds to the spirit of Cardini’s Salad by adding local available ingredients.

Spekboom Caesar SaladI love everything about a Caesar Salad and the origin of the recipe even more. The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.

His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s (at the Hotel Cesar) when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef. Preparing this salad with Spekboom leaves adds to the spirit of Cardini’s Salad by adding local available ingredients.

Ingredients
  • 1 egg yolk
  • 1 tablespoon whole grain mustard
  • Zest and juice of 1 lemon
  • 75 ml Willow Creek basil flavoured olive oil
  • 1 cup Spekboom leaves, olive oil and lemon juice to dress
  • 1 packet Baby Gem lettuce hearts
  • 1 cucumber cut into ribbons
  • 1 cup Store bought croutons
  • 1 packet streaky bacon precooked and crispy
  • 8 anchovy fillets
  • Micro leaves
  • Parmesan for grating
  • Maldon salt
  • Cracked black pepper
Instructions
  1. Place the egg yolk, whole grain mustard, lemon zest and juice in a mixing bowl. Whisk together and add the olive oil to make a quick salad dressing. Season with salt and pepper.
  2. Toss the spekboom leaves in a bit of olive oil and lemon juice and season with salt and pepper.
  3. Arrange the baby gem lettuce and arrange the cucumber ribbons over the lettuce on a platter or plate and dress with the salad dressing, spoon the spekboom leaves over the leaves and garnish with the croutons, crispy streaky bacon, anchovy fillets, micro herbs and season with salt and pepper.

Content retrieved from: https://mynhardt.co.za/recipe/spekboom-caesar-salad/.