Jhb West - July 23

Spiced Fruit Tea Recipe
Typically, iced tea is enjoyed as a refresher in summer. However, as winter
approaches, the idea can be adapted and enjoyed as a warming drink as an
alternative to hot chocolate or coffee. Serves four to five.
You’ll need: 3 SPAR Organic Honeybush Tea Bags, 0.5 ml spice blend*,
600 ml boiling water, 30 ml SPAR Castor Sugar, 375 ml SPAR Apple Juice,
and 25 ml SPAR Lemon Juice.
To make: Start by making your spice blend*. You’ll need to combine
7 ml ground cinnamon, 10 ml ground nutmeg, 2 ml ground ginger and
1 ml ground cloves. You can store in a small glass jar in the fridge.
Place the tea bags and spice blend in a large teapot and pour on the
boiling water. Cover and set aside for three to four minutes.
Add the castor sugar and stir to dissolve.
Briefly warm the three fruit juices together in a pan over low heat,
and then stir into the tea.
Pour into heat proof mugs or suitable glasses with handles, and serve.
Hot Chocolate with Marshmallows
On a cold winter’s night, this is the real deal! A rich, thick hot chocolate with
full cream milk and melted, dark chocolate. Serves four
You’ll need: 2 cups SPAR Full Cream Milk, 1 tbsp fine granulated sugar, 1 tbsp
SPAR Hot Chocolate, 140g chopped good quality bittersweet chocolate, a
few granules sea salt.
To make: Heat the milk in a saucepan over a medium heat. Add the sugar
and SPAR Hot Chocolate, and whisk until dissolved.
Once the milk is hot and steaming, add the chopped chocolate and
salt and turn the heat down to medium low. Stir until the chocolate is
completely melted.
You can, for a thicker hot chocolate drink, keep whisking and cook at a low
boil for three to five minutes until it becomes thick and creamy.
Pour into mugs, and add about four or five marshmallows.
Berry Cheesecake Trifle
This makes a wonderful Christmas in July
dessert. So simple to put together but
really impressive to serve. Serves 12.
You’ll need: 2 packets SPAR Bakery Mini
Swiss Rolls, 60ml sherry or brandy
(optional), 1 pack SPAR Quick & Easy
Cheesecake, 2 packets SPAR Jelly (cherry or
strawberry flavour), 250ml frozen berries,
250ml SPAR Fresh Cream, Chocolate flake,
SPAR Bakery meringues.
To make: Slice the mini Swiss rolls into
small rounds, each approximately 1cm
thick. Arrange on the sides and base of a
glass serving dish. Sprinkle with sherry or
brandy if using.
Make up the cheesecake mix by pouring
480ml of cold water into a bowl. Add the
cheesecake mix and whip with an electric
beater on slow until just combined and
then on high for four to five minutes. Pour
over the Swiss roll circles and place in the
fridge while you prepare the jelly.
Make up the two jellies with 500ml of
boiling water. Stir until dissolved then
add the frozen fruit and 200ml cold water.
Allow to cool completely before pouring
over the cheesecake mixture. Place in the
fridge to set.
Decorate just before serving with whipped
cream, chocolate flake and meringues.
SPAR tip: Decorate with the meringues just
before serving so that they don’t go soft.