Enjoy a mouthwatering festive season with Laager Rooibos and SA chefs @withlovefromthetwins

As the year-end approaches, it’s time for lazy summer days spent with family and friends. To celebrate this time appropriately, Laager Rooibos and its talented culinary ambassadors, Lebo and Tebo Ndala AKA @withlovefromthetwins have shared a delectable Rooibos-infused Christmas recipe – and some delightful stories of their festive memories.

“At Laager, we believe that family traditions are a key part of our memories and identity, and that spending quality time together truly replenishes the soul,” said Candice Sessions, Laager Marketing Manager. “After a challenging year, we all need to do things, and spend time with people, that uplift us. Our wonderful partners, Lebo and Tebo Ndala, are the embodiment of the Christmas spirit and are always ready to share some of their delicious Laager Rooibos-infused recipes to get everyone ready for the festive celebrations.” 

Q&A with Lebo and Tebo

What are some of your favourite Christmas traditions?

Tebo:    Our favourite Christmas traditions include being at home with our family and cooking a delicious lunch while simply enjoying each other’s company.

What a typical Christmas day for you?

Tebo:    We usually get dressed in our Sunday best and attend the morning church service. We then get back home where we finish off cooking Christmas lunch before the family arrives.

What dish do you always make at Christmas time?

Tebo:    That would definitely be a roast chicken because it’s always a crowd favourite! Another firm favourite is the Choux Puffs with a Laager Rooibos Custard Filling (see recipe below). 

What’s your best Christmas memory?

Lebo:    Our annual family pictures where we’re wearing matching outfits and Christmas hats.

What are your plans for this Christmas?

Lebo:    A wonderful family lunch that hopefully ends up becoming a games night as well!

What does Christmas mean to you?

Lebo:    It’s a time to reflect and count our blessings. This is when we can rest and really reconnect with family and friends.

What Christmas message would you like to share with others this year?

Lebo:    May peace, hope, happiness and love follow you into the New Year!

Choux Puffs with a Laager Rooibos Custard Filling by @withlovefromthetwins

Choux Pastry

Ingredients:

  • 1 cup water
  • ¼ cup butter
  • 2 tsp castor sugar
  • ¼ tsp salt
  • 2/3 cup cake flour
  • 1 egg

Method:

  1. In a heavy base pan, bring the water, butter, salt and sugar to a simmer.
  2. Once the butter is melted, remove from the heat and vigorously add in the flour.
  3. Stir until a ball forms. Return to heat and cook for 1 to 3 minutes.
  4. Transfer to a mixing bowl and allow to cool.
  5. With a hand mixer, mix in the egg until nice and smooth.
  6. Pipe dough onto a baking tray lined with baking paper.
  7. Bake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.
  8. Remove from oven, leave to cool completely.

Laager Rooibos Crème Patisserie

Ingredients:

  • 4 egg yolks
  • 60g castor sugar
  • 25g plain flour
  • 2 tsp cornflour
  • 280ml milk
  • 4 Laager Rooibos teabags

Method:

  1. Beat egg yolks and sugar for a few minutes until pale and lightly thickened.
  2. Whisk in the flours.
  3. Heat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.
  4. Whisk the milk into the egg mix.
  5. Put the whole mixture back into the saucepan, stirring consistently until thick and boiling.
  6. Take the pan off the heat and cover with a plastic wrap to prevent skin from forming.
  7. Pipe into the choux puffs. Enjoy!

Tips and ideas

  • Set up the choux puffs in the shape of a Christmas tree on a large platter or wooden board and top with a chocolate star, or set up in the shape of a star.
  • Dust with icing sugar or pipe a thin layer of chocolate over the choux puffs.
  • If you don’t have a piping bag, use a normal plastic sandwich bag. Snip a small hole in 1 sealed corner, and fill with the crème. Voila – you have a home-made piping bag!

For more recipe ideas, follow @withlovefromthetwins and @LaagerRooibos on Facebook, or @laagerrooibostea on Instagram.

/ENDS

About Joekels

Joekels pack, blend and distribute some of South Africa’s most popular household tea brands including Tetley, Laager, Tea Time, Tea4Kidz, and Society Coffee. Started in 1994 by businessman, Joe Swart and Master Tea Blender, Jonathan Kelsey, Joekels is an award-winning business with both Halaal and Kosher accreditation, as well as the highest global food safety and quality certification, FSSC 22000. The Laager Rooibos brand was founded in 1945 and is accredited by the Heart & Stroke foundation of South Africa. Visit www.joekels.co.za

Ends

Issued on behalf of: Joekels 

Disseminated by:

Olivia Jones Communications

For more information please contact:

Olivia Jones Communications

Cell: 083 653 1720

Email: media@oliviajones.co.za

 

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We then get back home where we finish off cooking Christmas lunch before the family arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat dish do you always make at Christmas time?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTebo:    That would definitely be a roast chicken because it’s always a crowd favourite! 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This is when we can rest and really reconnect with family and friends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Christmas message would you like to share with others this year?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLebo:    May peace, hope, happiness and love follow you into the New Year!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChoux Puffs with a Laager Rooibos Custard Filling by @withlovefromthetwins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eChoux Pastry \u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup water\u003c\/li\u003e\n\u003cli\u003e¼ cup butter\u003c\/li\u003e\n\u003cli\u003e2 tsp castor sugar\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003cli\u003e2\/3 cup cake flour\u003c\/li\u003e\n\u003cli\u003e1 egg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a heavy base pan, bring the water, butter, salt and sugar to a simmer.\u003c\/li\u003e\n\u003cli\u003eOnce the butter is melted, remove from the heat and vigorously add in the flour.\u003c\/li\u003e\n\u003cli\u003eStir until a ball forms. Return to heat and cook for 1 to 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTransfer to a mixing bowl and allow to cool.\u003c\/li\u003e\n\u003cli\u003eWith a hand mixer, mix in the egg until nice and smooth.\u003c\/li\u003e\n\u003cli\u003ePipe dough onto a baking tray lined with baking paper.\u003c\/li\u003e\n\u003cli\u003eBake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.\u003c\/li\u003e\n\u003cli\u003eRemove from oven, leave to cool completely.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cu\u003eLaager Rooibos Crème Patisserie\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 egg yolks\u003c\/li\u003e\n\u003cli\u003e60g castor sugar\u003c\/li\u003e\n\u003cli\u003e25g plain flour\u003c\/li\u003e\n\u003cli\u003e2 tsp cornflour\u003c\/li\u003e\n\u003cli\u003e280ml milk\u003c\/li\u003e\n\u003cli\u003e4 Laager Rooibos teabags\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eBeat egg yolks and sugar for a few minutes until pale and lightly thickened.\u003c\/li\u003e\n\u003cli\u003eWhisk in the flours.\u003c\/li\u003e\n\u003cli\u003eHeat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.\u003c\/li\u003e\n\u003cli\u003eWhisk the milk into the egg mix.\u003c\/li\u003e\n\u003cli\u003ePut the whole mixture back into the saucepan, stirring consistently until thick and boiling.\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat and cover with a plastic wrap to prevent skin from forming.\u003c\/li\u003e\n\u003cli\u003ePipe into the choux puffs. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eTips and ideas\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSet up the choux puffs in the shape of a Christmas tree on a large platter or wooden board and top with a chocolate star, or set up in the shape of a star.\u003c\/li\u003e\n\u003cli\u003eDust with icing sugar or pipe a thin layer of chocolate over the choux puffs.\u003c\/li\u003e\n\u003cli\u003eIf you don’t have a piping bag, use a normal plastic sandwich bag. Snip a small hole in 1 sealed corner, and fill with the crème. Voila – you have a home-made piping bag!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/files\/image-28-10-21-08-53_copy_480x480.jpg?v=1637675567\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor more recipe ideas, follow @withlovefromthetwins and @LaagerRooibos on Facebook, or @laagerrooibostea on Instagram.\u003c\/p\u003e\n\u003cp\u003e\/ENDS\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Joekels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJoekels pack, blend and distribute some of South Africa’s most popular household tea brands including Tetley, Laager, Tea Time, Tea4Kidz, and Society Coffee. Started in 1994 by businessman, Joe Swart and Master Tea Blender, Jonathan Kelsey, Joekels is an award-winning business with both Halaal and Kosher accreditation, as well as the highest global food safety and quality certification, FSSC 22000. The Laager Rooibos brand was founded in 1945 and is accredited by the Heart \u0026amp; Stroke foundation of South Africa. Visit www.joekels.co.za\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEnds\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIssued on behalf of: Joekels \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDisseminated by:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOlivia Jones Communications\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more information please contact:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOlivia Jones Communications\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCell: 083 653 1720\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEmail: \u003ca href=\"mailto:media@oliviajones.co.za\" target=\"_blank\" rel=\"noopener noreferrer\" aria-describedby=\"a11y-new-window-external-message\"\u003emedia@oliviajones.co.za\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":77172277357,"author":"Duncan Colville","user_id":35987849325,"published_at":"2021-11-23T15:22:59+02:00","updated_at":"2021-11-23T15:52:59+02:00","summary_html":"","template_suffix":"","handle":"enjoy-a-mouthwatering-festive-season-with-laager-rooibos-and-sa-chefs-withlovefromthetwins","tags":"","image":{"created_at":"2021-11-23T15:21:28+02:00","alt":"","width":1200,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Untitled_design_5_068d4a3c-dece-410a-b53c-96bec552f2e0.png?v=1637673688"}} articles/Untitled_design_5_068d4a3c-dece-410a-b53c-96bec552f2e0.png