Innholdsfortegnelse for May 2015 i Food & Home Entertaining

Sam Cooke’s soulful song told us it was “gonna come”, JFK said it’s the “law of life”, and Steve Jobs told us it doesn’t have to happen to the whole world “to be important”. Change, that is. And, while it can happen in so many ways, one thing about change is consistent: the way it impacts our lives will bring us out the other side as different people. One of life’s changes is, undoubtedly, motherhood – a word that still makes me feel like a deer in headlights when I ponder on the possibility of it happening to me. The fact that I feel rising panic when I think of how it would obliterate my monthly handbag-and-shoe savings fund does indicate that it’s a privilege perhaps not meant for me.…

Inspiration STATION I love to cook and be creative. I sometimes browse through old issues of F&HE for inspiration. I recently came across a SPAR recipe for baby marrow and feta quiches with ham (April 2014 issue). Once I took these quiches out of the oven, I realised that moments of exquisite bliss were only bites away. As I bit into these irresistible, delicious morsels, it occurred to me that some days are shaped by simple pleasures. As I am writing and eating, I feel the warmth and richness and the fine reality of hunger satisfied. Through cooking, my spirits are raised and I find balance in this crazy world. Eating good food certainly brings body and soul together in mutual pleasure. So, as I devour my scrumptious quiche,…

“I’m a dietician.” When I say this, most people immediately try to explain why they’re having toasted cheese for lunch, or that they haven’t had chocolate cake in years – it’s just this one time. But, to be honest, I hardly notice and I really am just interested in the person I’m talking to. I became a dietician because I love food. I find the science behind food interesting, and I am forever challenged and intrigued by what drives us to eat or not. A few years ago, I lost my passion for food. Somewhere between working late and having a terribly small kitchen without a proper oven, I started ‘surviving’ meal times, just doing enough to include the right balance of calories and nutrients in my meals. But, three…

Trending IN CELEBRATION OF WORLD BAKING DAY ON 17 MAY 2015, we went searching for the trendiest ingredient to hit the baking world. Matcha is finely milled green tea and comes in a powdered form. It is very high in antioxidant properties, boosts energy levels and detoxes your system. What’s more, it tastes amazing in baked goods! Matcha works like a dream in brioche, panna cotta (see page 117) and macaroons. Although delicious, Matcha comes with a price tag that is definitely not for the faint-hearted. Spoil Mom this Mother’s Day while being the trendiest baker around. Check out these stores for more information on matcha: Contessa Tea Connoisseur; contessateashop.co.za; 011-234 6641 or 079 286 5479 Faithful to Nature; faithful-to-nature.co.za; 021-785-3268 The Tea Merchant; theteamerchant.co.za The Tea Chest; theteachest.co.za; 021-424-5975…

THIRTEEN LUCKY READERS EACH STAND A CHANCE TO WIN AN AZURE GLASSWARE HAMPER WORTH R630. EACH HAMPER WILL CONTAIN FOUR AZURE HI-BALL GLASSES AND FOUR AZURE TUMBLERS. TO ENTER: Email your name, contact number, ID number and postal address to foodhome@caxton.co.za with ‘Carrol Boyes’ in the subject line by 15 May 2015. CaRRoL BoYeS has released a new Azure glassware range. This super-stylish collection is available at CaRRoL BoYeS retail stores in South Africa and 30 countries worldwide. carrolboyes.com PnP’s Chicken Spice has had a facelift! Looking ever so delicious in its new packaging and with an improved recipe to boot, PnP Chicken Spice will give any chook dish a flavour boost of note! R11,49 for 100ml, 84g refill for R11,99 and 200g box for R14,79. Available at your…

The inspiration to start my blog came nearly five years ago when I first discovered food blogs, through Heidi Swanson’s cookbook and blog. I saw it as a great way to share my recipes, photographs and life. Being a former chef, I am obsessed with food, so continuing to find inspiration isn’t too hard. Creating fun, healthy dishes for the family when we first changed our diets to be gluten-free (and mostly dairy-free too) wasn’t easy. All the things that are quick and easy to prepare for kids contained gluten, so it took a little bit of experimentation and time to get my head around it. Seven years on though, it’s just second nature to me now. Creating healthy meals at home is one thing; it’s often when they’re out…

People flock to, rather than converge at, the Shongweni Farmers & Craft Market. It is the quintessential country market and the stereotypes make it more appealing than clichéd. Located on a farm, shoppers happily stomp over emerald fields awash with cars bringing partners, children and dogs along. It is only the uninitiated who arrive sans shopping basket and hearty appetite. The market, 17 years on, has over 80 stalls that are produce-or food-related. It is survival of the earliest and it’s best to arrive as close to the 6:30am opening time as possible to avoid disappointment. The heady smell of freshly baked pastries forces the crisp country air into submission and any Banting resolutions are banished. Maddison Bakery produces fresh croissants at their stall, as if the rows of rustic…

Preheat the oven to 180°C. Melt 15g butter and 15ml (1 tbsp) olive oil in an ovenproof skillet over medium heat. Season the trout fillet with salt and freshly ground black pepper, a little chopped parsley and dill, and a few squeezes of lemon juice. Place the fillet, skin side down, in the pan to crisp the skin, 2 minutes. Give the skillet a gentle shake, but don’t turn over the fillet. Place in the oven for a maximum of 3 minutes. Trout should be served medium rare to keep it moist and succulent.…

Love it or hate it, pinotage has become an emblem for South African wine ever since it was created by crossing pinot noir and cinsaut in 1925. Now, the native grape cultivar is being showcased in the first Pinotage Lounge at L’Avenir Estate in Stellenbosch. Located in the heart of the cellar, the striking space will be the venue for private events and exclusive tastings with winemaker Dirk Coetzee, including rare vintages dating back to the 1970s. L’Avenir is currently on the 2012 vintage of its Single Block Pinotage, made from a selected parcel of cultivated bush vines up to 30 years old. The L’Avenir Pinotage Lounge is open during tasting-room operating hours and for private functions. For more information, email info@lavenir.co.za. WINE JARGON UNRAVELLED... Noblerot It doesn’t sound attractive,…

Baby marrow and butter-bean soup with Gruyère and mustard soldiers This soup is packed with goodness from the fresh produce. Plus, the soldiers are so delicious, you’ll want to make them for every meal! Serves 4 EASY 45 mins THE FLAVOUR COMBINATIONS SOUP 5ml (1 tsp) olive oil 1 (120g) red onion, peeled and chopped 15ml (1 tbsp) garlic, crushed 750ml (3 cups) chicken/ vegetable stock 1 x 410g tin butter beans, drained 400g baby marrows, sliced into rounds 80g baby spinach 125ml (½ cup) fresh cream + extra, to serve salt and freshly ground black pepper, to taste GRUYÈRE AND MUSTARD SOLDIERS 8 thick slices farm-style white bread, buttered on both sides 20ml (4 tsp) Dijon mustard 8 slices Gruyère handful raw baby marrow ribbons, to garnish handful fresh…

Salad of beans with honey dressing & smoked almonds Over the past few years I have had more success in growing beans at home. I now mix it up a little bit, growing bush varieties of beans and some that need a trellis. I’m also addicted to smoked almonds – a great little snack just on their own. Serves 4 sharing INGREDIENTS 300 g (10½ oz) green beans, topped and tailed 300 g (10½ oz) butterbeans, topped and tailed 300 g (10½ oz) flat green beans (also known as Spanish flat beans or Roman beans), topped and tailed 1 small handful flat-leaf (Italian) parsley, washed and torn 1 small handful mint, washed and roughly chopped 2 French shallots, thinly sliced HONEY DRESSING 90 g (3 oz/¼ cup) honey 50 g…

PLACE PRODUCT HERE The kitchen is the epicentre of your home, where everything happens, from cooking up a storm to catching up with those closest to you – which is why it’s so important to keep food surfaces clean at all times. The Handy Andy Ultra Hygiene range of cream cleaners is precisely what your home needs to ensure you stay ahead of dirt and germs. The active formula of bleach and cream with Germ Kill removes tough-to-get-out dirt and eliminates 99,9% of germs with a simple one-step process, which means more time with family and less time scrubbing up. *On tough kitchen grease and bleachable stains.…

Panko-crusted Scotch eggs with ranch-style mayo Makes 8 EASY 30-45 mins THE FLAVOUR COMBINATIONS  8 large eggs 500g pork-sausage mince handful fresh parsley, roughly chopped handful chives, chopped 1Oml (2 tsp) wholegrain mustard salt and freshly ground black pepper, to taste flour, to dust 2 eggs, lightly whisked 100g panko/dried breadcrumbs vegetable oil, to deep-fry RANCH-STYLE DIP 180ml (¾ cup) mayonnaise 60ml (¼ cup) crème fraîche 30ml (2 tbsp) Greek yoghurt small handful chives, roughly chopped salt and freshly ground black pepper, to taste HOW TO DO IT 1 Boil the eggs until they reach soft-boiled stage, 3 – 4 minutes. Remove from water and set aside to cool before carefully peeling away the shells. 2 In a glass bowl, mix together the mince, parsley, chives and mustard and season…

1 What is the common name for the fruit Citrus grandis? 2 Which type of dairy product, made in Pays de la Loire in France, is Port Salut? 3 ‘Plashing’ is a term used to describe the collecting or gathering of which type of nut? 4 What food, according to the The Journal of Pain, helps to reduce exercise-induced muscle pain by up to 25 per cent? 5 In Italy, if you were served pesce martello, what would you be about to eat? 6 What name is given to a savoury dish of oysters wrapped in bacon slices and served on toast? 7 How many standard-sized wine bottles make up a Nebuchadnezzar? 8 Which flower, herb and perfume ingredient can be found in abundance in Provence, France? 9 Named after…

Kerry Macfie Editorial assistant I've always been quite a 'foodie', but it wasn’t until three years ago that my interest in food went from eating it to wanting to create masterpieces. After studying a BA in Corporate Communication, the opportunity to work for F&HE is a dream come true. My mother once said: “Find something you love doing and you will feel like you haven't worked a day in your life.. Mom always knows best! So, cheers to more exciting adventures – with decadent food to match. Kelsey Glennon Contributing food scientist I moved to SA in 2012 from NYC and was delighted to find myself amidst a vibrant food scene in Joburg. When not lecturing or conducting research at the School of Animal, Plant & Environmental Sciences at Wits…

Next month’s winning letter will receive this pocketable PowerShot S200 from Canon, worth R3 399. The PowerShot S200 delivers stunning image quality and easy access to manual settings in a modern, pocketable design – with a host of creative features for those seeking their next step in photography. Combining an ultra-wide angle bright f/2.0 lens, a higher-sensitivity 10.1 Megapixel CCD sensor and a PureColor II G screen with tempered-glass layer, the PowerShot S200 lets you capture the moments meant to last a lifetime and relive the experiences again and again with high-quality images. Share your favourite shots on social networks with its integrated Wi-Fi or conveniently back up your images to cloud services, including Flickr and Google Drive›. Write to F&HE and share your food experiences.…

TO ENTER: Email your name, contact number, ID number and postal address to foodhome@caxton.co.za with ‘Bella’ in the subject line by 15 May 2015. BELLA has officially launched in South Africa! They aim to revive already existing products to fit in with the busy, dynamic lives of people today. The BELLA Linea 4.7L Programmable Slow Cooker allows you to programme the timer from 30 minutes to 20 hours in advance. The hinged locking lid seals the pot and means you can transport your food without any mess. It even includes a removable and dishwasher-friendly stoneware pot and uses less energy than your oven.…

30 April – 3 May 2015. The Leriba Hotel and Spa in Centurion plays host to the Leriba Harvest Festival. Try your hand (or foot) at grape stomping on 30 April, or taste and buy the best wines from top wine farms from 1 – 3 May. Tickets cost R130 and R90 for pensioners/children, and include a wine glass.computicket.com 23 May 2015. The annual Riebeek Valley Olive Festival at The Olive Emporium in Riebeek Kasteel. Enjoy artisan beers, great food and live entertainment. Tickets cost R70 and give you access to all seven venues, olive tastings at most venues, entertainment and a free shuttle service.webtickets.co.za 2124May 2015. The Good Food and Wine Show Cape Town. South Africa’s most popular consumer show will include workshops, shows and guest chefs. Tickets cost…

S een as the tree of the Sun God, bay leaves (also known as bay laurel) have become recognised as one of the best culinary leaf spices. The bay tree is thought to have originated in the Asia Minor region and then distributed from there to other parts of Asia and Mediterranean regions. It brags a pleasing aroma and versatile favour. in the kitchen Bay leaves pair beautifully with poultry, meat and vegetable dishes, as well as sauces – like béchamel and tomato – since the herb accentuates and heightens the flavours and spices. Bay is also great in soups, stews and even sweet dishes like custard, and dried bay leaves can be used in the brewing process of herbal teas, making this herb, without a doubt, a golden all-rounder…

Sweet seduction  Whether a complex dessert wine to savour or an inexpensive moscato (currently favoured by hip-hop artists), a new generation of sweet wines are proving they are not just for grannies. Here’s a round-up of my favourites. Win OBiKWA Moscato 2014 (R28) There’s nothing not to like about this simple sweetie, especially the price! Aromas of tinned peaches, honeysuckle and fresh pineapple with a clean (and not cloying) finish. Would be great with a Thai curry. GIVEAWAY One lucky reader stands the chance to win three cases (18 bottles) of OBiKWA Moscato worth R540. Made from muscat grapes, this irresistibly sweet wine is best served chilled and recommended with spicy Asian dishes or a dessert like lemon pound cake. To enter, email your name, postal address and ID number…

The new chef at The Red Table at Nederburg Wine Estate in Paarl is Edmore Ruzoza – known to close friends by his Shona name ‘Tigere’, which means ‘comfort’. Favourite type of cuisine? When I was first starting out, I was inspired by French cuisine but, as I grew in ability, I started loving Mediterranean cooking. My influences are a fusion of Mediterranean and Asian flavours. The idea behind your fusion dishes? As people travel more, they have higher expectations and want to try new flavours. Back in Zimbabwe, I trained under a visiting Japanese master chef who exposed me to a whole new palate of pan-Asian tastes. Favourite wine? I didn’t grow up drinking alcohol but, through my tasting menus, I’ve learnt to appreciate, in particular, white wine. I…

Basic waffles Makes 6 large or 12 standard-sized waffles EASY 15 mins THE FLAVOUR COMBINATIONS 300g cake flour 30ml (2 tbsp) sugar 20ml (4 tsp) baking powder pinch salt 2 large eggs 450ml full-cream milk 125ml (½ cup) sunflower oil butter/oil, to grease maple syrup, to serve icing sugar, to dust HOW TO DO IT 1 Preheat the waffle iron. 2 Sift the dry ingredients into a large bowl. In a separate bowl or jug, whisk together the eggs, milk and oil and slowly add to the dry ingredients, whisking continuously, to form a smooth batter. 3 Grease the preheated waffle iron, pour in the batter and cook until golden brown, 3 – 5 minutes. Serve with maple syrup and a dusting of icing sugar. Breakfast waffle sandwich Serves 6…

Turn this popular side dish into the star. Here’s how: combine 5 big dollops Flora Gold with 60ml (¼ cup) red pepper pesto, 2 peeled and finely chopped garlic cloves and a few sprigs chopped fresh parsley. Cut 6 ciabatta rolls into slices. Spread the Flora Gold mixture thickly over the slices, wrap each roll in foil and bake in the oven at 200°C until the Flora Gold mixture has melted, about 15 minutes. Open up the foil for the final 5 minutes to allow the bread to crisp up. Serve with fresh rocket and slices of Parma ham. Top with Parmesan shavings to finish and tuck in! “FloraGold is trans-fat free, making it not only delicious but healthy too. For more recipe ideas, visit florastrongheart.co.za.”…

There’s no shortage of history in the Cape winelands, yet few family trees have roots quite as deep as Steenberg Farm. The title deeds here date back to 1682, and the farm is home to an award-winning hotel set in and around a beautifully restored Manor House, as well as the elegant Catharina’s restaurant. But, it’s at the wine cellar, higher up the slopes of the Constantiaberg, where this grand old lady of the Cape is being given an injection of youthful energy. JD Pretorius was just 23 when he took over as winemaker, fresh off the plane from a stint working the harvest in California. Now, with six Steenberg harvests under his belt, he and cellarmaster John Loubser have cemented this boutique Constantia property’s position as one of the…

When I had all of my four sons at home, I was happier. I can’t bear having two here and two away at school in Natal. I feel like someone has sliced me in half. My two youngest still currently attend The Ridge and, as we live directly next to it, I am privileged to have a door into The Ridge. I have been so lucky with that. When we bought our house, never in our wildest dreams did we think we’d have four boys while living next to a boys’ school! The boys often venture into the kitchen and they all cook beautifully. They’re not fussy and they don’t need constant attention. Every now and then, when I’m working and they want to see me, they come to the…

Milk tart Makes 2 milk tarts EASY 2 hrs + overnight, to set PASTRY 250g cake flour + extra, to dust 120g Clover Mooi River Butter, cold 100g cream cheese, cold 45ml (3 tbsp) ice water CUSTARD FILLING 560ml (2¼ cups) Clover Full Cream Fresh Milk 20ml (4 tsp) Clover Mooi River Butter 2 eggs 90g sugar 30g cake flour 25g corn flour pinch salt cinnamon, to serve 1 Preheat the oven to 180°C. Spray two 23cm-diameter tart tins with cooking spray. 2 For the pastry, combine the cake flour and butter in a food processor. Blend in the cream cheese, add the water and beat until just combined. 3 Shape the dough into a disc and refrigerate, 1 hour. 4 Roll out the dough on a large, lightly dusted…

My job as a web designer calls for a fair bit of research and, while working on a recent project for a top Midlands chef, I bought your March issue at my local Pick n Pay for inspiration. I have to confess, I don’t think I have ever picked up or even read a foodie mag in my life, so I was pleasantly surprised when I ran myself a hot bath and opened your magazine. It was an absolute delight, from cover to cover! I was even more pleased when the secret on page 17 was my local Saturday-market hangout, a true gem that should be on everyone’s ‘Midlands Meander’ bucket list! Thanks again for the entertaining read – it was like a refreshing breeze in the heat of summer!…

Both a bakery and a restaurant, 23 on Hazelwood is a venue popular for early breakfast business meetings or weekend brunch with the family. It offers a relaxed environment with an open-style kitchen allowing customers a sneak peek at what’s cooking. Apart from savoury dishes, such as burgers, sandwiches and steaks, mouth-watering pastries and confectionaries top it all off. Owned and run by brother-sister team, Nik›a and Radmila Benguric, 23 on Hazelwood is open seven days a week for your convenience. BOOKINGS: 012-346-3249; 23onhazelwood@gmail.com Stellenbosch is home to the blissful Majeka House, a private boutique hotel that has Makaron Restaurant to accompany it. With head chef, Tanja Kruger, at the wheel, Makaron has been among the 20 restaurant norhinees for the Eat Out Top 10 for the last three years…

Helen Theo of The Patisserie in Illovo, Joburg, believes the secret to baking lies not in your ingredients, but how you handle them and the love you put into each step of a recipe. How did your love for baking and food develop? When you bake something and you see it rise and it comes out beautifully. I love that! Have you always had this passion? I always tried baking and cooking. My parents loved to entertain when I was a young girl, so I would experiment in the kitchen. From there, it just grew. The Patisserie won Best Coffee Shop in 2013 and 2014 in the Restaurant Assocation of South Africa awards, as well as landing the top spot for Joburg’s Readers Choice Best Macaroons in 2012. How did…

MALMESBURY: CHERRY LANE This sweet little eatery is packed full of charm, from its stoep strung with bunting to the cosy interior and courtyard out back. The space lends itself to family-friendly meals, intimate catch-ups and is also just the spot for ladies who lunch. Located in the quaint Swartland town of Malmesbury, Cherry Lane comes as a delightful surprise with its thoughtful, French-inspired decor. The food, however, takes its cue from traditional boerekos – with the implied generous servings, of course. Pop in here for a breakfast of kings, or the simple lunch menu has all the South African favourites, from sosaties to wraps. For your sweet tooth, tuck into brownies, waffles and scones. There’s also a gift shop, as well as a deli. A little bit quirky, a…

A bird lover, carer of the environment and passionate dabbler in the kitchen using wholesome ingredients, it’s no wonder Sue Hofman is concerned about our dwindling fish resources, despite living more than 100km inland from the coast. “Trout are a sustainable fish source, at a time when many ocean species are under threat,” she emphasises. Turning their backs on a successful, but stressful, Johannesburg lifestyle, André and Sue Hofman relocated to the Dargle in the Natal Midlands and evolved their hobby into a business. Wayfarer Trout is a hatchery that supplies fresh, deboned trout fillets and European-style, cold, smoked salmon trout (as well as trout pâté and roulades, on request) to a burgeoning list of customers. Sue, a stained-glass artist, has essentially returned to her roots. Her great grandfather, Edward…

7 May. Oneiric wines from Elgin will feature in the latest Wine & Dine pairing dinner at Nobu in Cape Town. Pairing contemporary Asian dishes with wines, the event will be overseen by the restaurant’s award-winning wine steward, Mercy Mwai. Tickets cost R495. 021-431-4511; restaurant. reservations@oneandonlycapetown.com 16 May. World Whisky Day will be celebrated by local drams including Three Ships, launched in 1977 as South Africa’s first whisky brand. The Three Ships Bourbon Cask Finish is the first South African whisky where both the malt and grain components are distilled and matured in SA. worldwhiskyday.com 3031 May. Avid foragers have the chance to hunt down wild mushrooms in the forest at Delheim Wine Estate. The event includes tips from mushroom cultivator Gary Goldman and a three-course mushroom-themed lunch in the…

or renew now and stand a chance to win six bottles WORTH R700 from the ultra-premium CHRISTINA VAN LOVEREN RANGE OF WINE! Van Loveren’s flagship Christina van Loveren range was named after a family matriarch who arrived at the Cape of Good Hope in 1699. All the wines in the range are made from single-block vineyards and released in numbered bottles. ›The wine symbolises the close ties of the Retief family and the farm•s rich history. ››e are proud of the variety of awards this range has been honoured with to date. among them a Veritas Double Gold medal for the Christina van Loveren Sauvignon Blanc.• says Van Loveren CEO Phillip Retief. For more information on the Christina van Loveren range of wine, visit vanloveren.co.za or call 023-615-1505. THE PRIZE…

Grapefruit paella Serves 6 – 8 EASY 1 hr THE FLAVOUR COMBINATIONS 45ml (3 tbsp) olive/avocado oil, to fry + extra, if needed 4 chicken drumsticks, skins removed 4 chicken thighs, skins removed 800g king prawns, cleaned 220g chorizo, chopped 1 red onion, peeled and chopped 2 garlic cloves, peeled and crushed 5ml (1 tsp) paprika 1kg bomba (paella) rice 1,5L (6 cups) chicken stock 60ml (¼ cup) grapefruit juice 10ml (2 tsp) white sugar 3 x 400g tins chopped tomatoes 3 medium grapefruits, peeled and cut into segments handful fresh coriander, to garnish HOW TO DO IT 1 Heat the oil in a large frying pan over medium-high heat and brown the chicken drumsticks and thighs on both sides, about 15 minutes, adding a little more oil if needed.…

Lavender and rosemary popcorn Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS 50ml cooking oil 200g popcorn kernels 10 sprigs fresh lavender + extra, to garnish 10 sprigs fresh rosemary + extra, to garnish 15g smoked salt HOW TO DO IT 1 Heat the oil in a large pot over medium heat. Add the popcorn kernels, cover and cook until there are 3-second intervals between the popping popcorn, about 5 minutes. Remove from heat and tip the popcorn into a large bowl. 2 Place the lavender, rosemary and smoked salt in a pestle and mortar and grind to a fine rub. Sprinkle over the popcorn and give it a good toss. Garnish with extra sprigs of lavender and rosemary and serve immediately. Cauliflower and lavender soup Serves 4 EASY 30…

Frozen Paloma This is the frozen-daiquiri version of the Paloma – a popular Mexican cocktail made with fresh grapefruit juice and tequila. It’s not too sweet and extremely refreshing Serves 2 EASY 5 – 10 mins THE FLAVOUR COMBINATIONS 4 – 6 ruby grapefruits (depending on their size, to yield 400ml freshly squeezed juice) 230g ice cubes 2 shots (50ml) tequila 60ml – 80ml (¼ cup – › cup) agave nectar/sugar syrup fresh lime slices, to garnish HOW TO DO IT 1 Juice the ruby grapefruits in Breville’s the Juice & Blend. 2 Place the juice and the remaining ingredients in the ultimate-performance Breville Kinetix Pro Blender and process on the ‘Smoothie’ setting until you have a smooth, frozen consistency. 3 Serve in tall glasses and garnish with fresh lime…

FREE-FORM FLAVOUR Rustic red onion and aubergine tartlets with mature Cheddar pastry Makes 6 EASY 1 hr 30 mins + 1 hr 30 mins, to refrigerate THE FLAVOUR COMBINATIONS 150g cake flour, sifted 115g cold butter, chopped pinch salt 30ml (2 tbsp) ice water 50g mature Cheddar, grated 1 egg, beaten, to brush FILLING 150g feta cheese 1 garlic clove, peeled and crushed few sprigs fresh thyme salt and freshly ground black pepper, to taste extra virgin olive/avocado oil, to drizzle 2 aubergines, sliced into rounds HOW TO DO IT 1 Blend the flour, butter and salt in a food processor until coarse. Add enough ice water to form a soft dough. Add the cheese and pulse to combine. Divide into 6 – 8 balls, cover with cling film and…