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Nut & Camembert Stack with Rooibos Syrup
Anida van der Spuy

2 rounds (125 g each) Camembert cheese
4 preserved green figs, sliced
dried cranberries
pecan nuts, chopped
150 to 200 ml Rooibos Syrup (recipe below)


1. Cut the two Camembert rounds in half across the middle, creating four rounds.
2. Divide the figs, cranberries and pecan nuts in 4 and scoop it onto the cheese rounds. Drizzle the Rooibos syrup between each cheese layer. Stack the rounds on top of one another.
3. Decorate the top with extra fruit and nuts.
4. Pour the left-over Rooibos syrup over the Camembert stack and serve with savoury biscuits.

Serves 4


Rooibos Syrup
Anida van der Spuy

2 litres (8 x 250 ml) water
5 Rooibos tea bags
50 ml honey
280 g (350 ml) white sugar
20 ml lemon juice
10 ml vanilla essence


1. Combine all the ingredients, except the vanilla essence, in a large saucepan. Stir over low heat until all the sugar has dissolved. Boil over moderate heat for 45 to 50 minutes until reduced and syrupy.
2. Remove the tea bags. Add the vanilla essence.
3. Allow the syrup to cool before using.

Makes about 300 to 350 ml


French Toast with, Ricotta and Orange Rooibos Syrup
Anida van der Spuy

4 thick slices day-old white bread
4 eggs
125 ml milk
butter for frying
150 ml orange juice
zest of 1 orange
250 ml Rooibos Syrup (recipe above)
1 stick cinnamon
50 g (50 ml) butter
120 g (250 ml) ricotta cheese
50 g (125 ml) pecan nuts, chopped


1. Place the bread in a shallow bowl.
2. Whisk the eggs and milk together. Pour it over the bread and leave for a few minutes until the bread is thoroughly soaked.
3. Heat some butter in a pan. Fry the bread for 1 minute on each side. Remove to a warmed plate.
4. Mix the orange juice, zest, Rooibos syrup, cinnamon and the 50 g of butter in a small saucepan. Bring to the boil, reduce the heat and simmer until thick and syrupy.
5. Top each slice of French toast with ricotta cheese and a generous swirl of syrup.
6. Garnish with the chopped pecan nuts and serve immediately.

Serves 4


Submit your recipe

Please send your recipe to gerda@rooiboslimited.co.za