EASY TEABREADS

13.5—16.9 fl oz strong Carmién Organic Rooibos tea

3.5 oz pumpkin seeds

17.6 oz self-raising flour

Salt to taste

2.7 fl oz (1/3 c) grated parmesan cheese

Handful basil leaves, chopped

Extra basil leaves for decorating

TO SERVE

Butter

1 Preheat the oven to 356°F. Grease 8–10 small ovenproof cups or bowls. (I used the Carmién Contempory Ceramic Range).

2 Infuse the tea till strong, strain and cool.

3 Process the pumpkin seeds in a food processor till coarsely ground.

4 Mix together the self-raising flour, salt, nuts, cheese and basil leaves.

5 Add just enough tea to make a stiff dough.

6 Fill each cup or bowl three quarters full, decorate with some basil leaves.

7 Bake 30–40 minutes till a testing-skrewer comes out clean from the middle of each bread

TO SERVE

1 Place the butter and biltong in bowls and serve with the mini-breads.

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