FAQ

- FAQ -

ROOIBOS TEA
How do I store my rooibos tea?

Keep tea away from moisture until you are ready to steep it.
Once opened store your tea in an airtight container.
Keep your tea away from heat.
Keep your tea away from sunlight and intense interior lighting.
Keep your tea away from strong odours.

How to get the most out of your cup of Laager Rooibos tea?

Add boiling water to teabag in a cup.
Brew for 4 to 5 minutes. Tip: Keep a fresh pot of Rooibos warm for hours; it won’t lose its flavour or taste.
Reheat cold Rooibos several times; it won’t develop a bitter after taste like black Ceylon teas.
Keep cold Rooibos in the fridge for up to two weeks.

Rooibos for your home

Use cold, left-over Rooibos tea and/or leaves to feed pot plants.
Use Rooibos tea bags for cleaning the leaves of household plants. Since plants absorb the tea through the leaves, they get a real treat.
Steep used tea bags in room-temperature water until it slightly changes colour and then pour the liquid over the plants. This provides them with extra nourishment.
When potting a new plant, use Rooibos tea leaves or tea bags (dried or steeped) in the drainage layer at the bottom of the pot. Since tea is highly absorbent, it will help. Absorb water that will then get released slowly back into the plant.
Feed plants by scattering steeped tea leaves into the top layer of the plant’s soil.

Rooibos for first aid

Rooibos has been used for years to treat a number of ailments and there is much anecdotal evidence (stories) of how well they work. While some of these treatments have not been proven in the lab, they are safe to use and worth a try:

Add a few Rooibos bags to your bath water to soothe a sunburned skin.
Treat itchy skin by wiping the affected skin areas with a face-cloth dipped in a strong solution of lukewarm Rooibos. Press very gently to dry, as rubbing would make the problem worse.
Apply strong Rooibos tea to the skin to relieve eczema, rashes and diaper rash. You can even bath your pet in a Rooibos solution to treat skin problems.
Chilled used Rooibos tea bags can be effective in treating and refreshing sore or red eyes. The anti-inflammatory properties of these teas may help to reduce any swelling or inflammation that accompanies irritated eyes. Also wonderful to treat puffy or black-ringed eyes.

---

red espresso®

How to make the prefect red tea espresso?

Stove top mocha pot method (our recommended way)

Ensure your stovetop espresso maker is clean.
Unscrew the bottom portion and fill with cold water (to just below the valve).
Fill the steel filter basket with red espresso® Rooibos.
There is no need to compress the tea.
The red espresso® Rooibos expands in hot water so do not overfill the basket!
Screw on the top portion.
Place on medium heat on stovetop.
Wait until red espresso® Rooibos is fully extracted to the top chamber of the mocha pot.

French Press method

Ensure your French Press is clean.
Scoop 14g (2 tablespoons) red espresso® Rooibos per cup.
Add more red espresso® Rooibos to adjust the strength of the brew.
Fill the cylinder with hot water (water should be just below boiling point).
Stir gently.
Set the plunger on top of the glass cylinder without pushing down to retain heat.
Allow red espresso® Rooibos to brew for 2-3 minutes.
Press down plunger slowly.
Enjoy as is or with your favourite milk or plant-based milk and sweetener.

Detoxing Rooibos smoothie powder 100g

How to prepare

Put ice in your blender.
Add other smoothie ingredients (yoghurt, fruit, milk, plant based milk etc.).
Add 5g (one level teaspoon) of our red espresso® Rooibos smoothie powder.
Blend well.
Rooibos smoothie powder is ideal for milkshakes, gelato, baking and breakfast bowls too.

Please note the rooibos smoothie powder is best used in a blender and is not soluble. It cannot be expressed and is not for use in coffee appliances.

---

NOMU

Here are some pro tips you should know to store your NOMU spices, rubs and herbs and to season your food like a pro!

Tip # 1 Storing your spices, rubs and herbs
Use the right containers for herbs & seasonings
Keep away from direct sunlight and heat
Store them in a cool dark place.
Always check your spices for smell and taste

Tip # 2 Revive aging spices
Did you know ground spices can last about six months and whole spices can retain their flavour for up to five years?

Simple tip: You can revive the flavour of aging spices by heating it up a little in the skillet for one to three minutes until the spice gives off its signature aroma

Tip # 3 Over seasoned food?
Have you ever over-seasoned your food until it ruins the taste of your dish?
Fret not! Here are some tips to adjust your seasonings!

Too salty? Add an acid or sweetener (vinegar; lemon or lime juice; sugar, or honey)
Too sweet? Add an acid or seasoning (vinegar or citrus juice)
Too spicy or sour? Add a fat or sweetener (butter, cream, sour cream, cheese, or olive oil; sugar, or honey).

Tip # 4 Seasoning your dishes
Cooking chicken, leg of lamb, rack of lamb, or steak? Season your proteins ahead of time so the salt, pepper and spices have time to do their magic.

Apply dry herbs at the early stage and fresh herbs at the end
Cold dishes require a bit more seasoning than warm dishes.
While preparing your dish, remember to taste as you go so you don’t over season!

Tip # 5 How to use NOMU Spiced Rubs
Apply rubs several hours before cooking. Refrigerate the coated meat until you are ready to cook.

Rubs are also great when you sprinkle them on the meat surface just before grilling or roasting.

Flavours become more pronounced the longer the rub is on the meat.

When rubs are left on tightly wrapped roasts for 12 to 24 hours the meat will develop a distinct and somewhat cured flavour.

Psssssssst….The rubs work great sprinkled on roast veggies too or as dips with NOMU Extra Virgin Olive Oil and freshly baked bread!

---

CARING FOR YOUR COOK WARE

What is a Potjie?
Potjiekos was introduced when the Dutch settlers arrived. They brought with them the signature potjie pot or as it was known back then and to the rest of the world, the Dutch Oven. Originally it hung by a chain over a kitchen hearth. The version we know today stands rather than hangs over an open flame on three short legs.

What makes Potjiekos so well loved is its ability to bring people together. It can be enjoyed by anyone, rich and poor, young and old, urbanite and country folk. There are no rules in terms of ingredients and as long as you follow the simple rules you’ll cook a winning potjie every time:

MEGA MASTER ENAMEL POTJIE NO.3

1. Soap, rinse, repeat...

Prep your pots and pans by washing them with warm, soapy water before you use them for the first time. Tip: Stick to washing by hand so you don’t risk discolouring or chipping your cookware in the dishwasher.

2. Say 'no' to sharp objects
Using sharp utensils in your enamel pots and pans is a huge no-no. Don’t stir with steel spoons or try lifting food using a fork. Only use hard plastic, silicone or wooden cooking accessories.

Tip: Don’t cut veggies or other ingredients directly on the surface of the cookware as it could chip.

3. Burn baby, burn!
You can use your enamel pot cookware on any heat source; braai, camping equipment, or traditional oven.

4. Safe and sound
No one likes a chipped pot or pan, storing them in the right place will ensure that they not only stay dust-free but also chip-less. Please don’t stack them in any way, that puts them at risk of serious chipping.
Tip: Keep the original box you got it in for storage use.

5. Cooking catastrophe
You leave your sauce cooking away for five seconds and come back to burnt disaster. To remove it without damaging your cookware let it soak in very hot, soapy water before using a soft sponge to wipe it away. Do not use scouring sponges as it may damage your pot’s enamel surface.

Tip: Remember that non-stick surfaces should always be coated with cooking oil (or cook & spray) and place a dry paper towel in the pot after every use to condition them for the next time.

MEGA MASTER CAST IRON POTJIE NO 3
The Mega Master No 3 Potjie Pots are cast iron, so before your first cook, you need to prepare it correctly. This is in case there are any unappealing elements inside the pot that will affect the flavour of your meal and will release offensive colouring resembling a witch’s brew!

1. Cooking with your cast-iron potjie

Before cooking wash out with hot soapy water and steel wool, repeat or until water rinses clear. Leave to dry.
Coat the inside with any cooking oil and place on top of heat source until the oil begins to smoke.
Allow to cool.
Wipe inside of the potjie with a paper towel.
Repeat until the paper towel comes out clean.

2. Caring for your cast-iron potjie pot

After each use wash, dry and coat with any cooking oil (we use Cook & Spray).
Please don’t put your potjie pot in a dishwasher.
Please don’t use sharp metal utensils in your pot.
Once clean, fill your pot with crumpled newspaper and keep the lid off. The newspaper absorbs moisture and prevents rust.

3. Removing rust

If you find rust (after all we live in a humid environment!), scrub the rust off with fine wire wool and hot soapy water until the rust is removed.
Then be sure to repeat the 'curing' process (see step # 1) before cooking in it again.
Tip: Remember that non-stick surfaces should always be coated with cooking oil (or cook & spray) and place a dry paper towel in the pot after every use to condition them for the next time.

NB! Please handle your potjies with love and care and keep your cookware away from children.

You’ll definitely want to keep these pots and pans away from any potential knocks or bumps as it can easily be damaged when accidentally dropped or pushed against a hard surface.

Tip: If you have toddlers or small children that like to play around and open kitchen cupboards, keep your cookware up high and out of reach as the pots are heavy.