Innholdsfortegnelse for January 2015 i Food & Home Entertaining

The festive season is almost over and, now, it’s time to start eating healthily again. It takes time to get back into the swing of things and that’s why Pick n Pay has made it easy for you with these tasty snack bars, wholesome chips and savoury muffins that are good for the whole family. Easy-mix banana and blueberry muffins Makes 24 EASY 35 mins 2 PnP Eggs 125ml (½ cup) PnP Pure Sunflower Oil 500ml (2 cups) PnP Full Cream Milk 95g digestive bran 180g nutty wheat flour 195g PnP Cake Wheat Flour 170g PnP Brown Sugar 10ml (2 tsp) bicarbonate of soda pinch salt 2 PnP Bananas, mashed with a fork 60ml (¼ cup) PnP Blueberries 2 bananas, sliced, to top 1 Preheat the oven to 180°C and…

Update... @FHEMag: Make your own ice-cream flavour this summer. What crazy combination would you go for? add.someflavour @Add_FlavourZA @FHEMag Dark chocolate and ginger michelle van rooyen @michell61483052 @FHEMag Dark chocolate and hazelnuts Paul Ballen @Paul_Ballen @FHEMag Cereal milk; tea & biscuit; strawberry & candied pink peppercorn; lemon speculaas GET F&HE ONLINE NOW! TO DOWNLOAD THE LATEST ISSUE OF F&HE ONTO YOUR TABLET OR PC, GO TO FOODANDHOME.CO.ZA  AND SUBSCRIBE TO 12 ISSUES FOR R234 – JUST R19,50 AN ISSUE. BARGAIN! Don’t forget to subscribe to our newsletter at foodandhome co.za. Packed with juicy news from our latest issue and divine giveaway goodies, it’s the perfect pick-me-up! GOT THE sizzle! In the town where I grew up, I was the fashion icon and I truly enjoyed turning…

Following more than 20 bestselling books on decorative painting, Annie Sloan has written her first book about interior design, Annie Sloan’s Room Recipes for Style and Color (R582 from exclus1ves.co.za). Give your home a makeover in 2015! Sweet and spicy! Try these signature infused balsamic vinegars and olive oil, exclusive to Food Lover’s Market. Signature Jalapeno Flavoured Extra Virgin Olive Oil, R49,99 for 250ml; Fig Flavoured Balsamic Vinegar, R39,99 for 250ml; Pomegranate Flavoured Balsamic Vinegar, R 39,99 for 250ml. COCOZONE 100% PURE COCONUT WATER, R20 FOR 330ML, AVAILABLE AT SELECT SPAR STORES. COCOZONE.COM SIR FRUIT (FORMERLY KNOWN AS SIR JUICE) 'THE BERRIES' JUICE TO ITS FLAVOUR RANGE.R15,99 FOR 500ML, AVAILABLE AT LEADING RETAIL STORES. SIRJUICE.CO.ZA COOKERY OR CROOKERY? Stephen Billingham, Director of HTA School of Culinary Art, The Capital…

Hishtil, an Israeli horticulturist company, recently sweeped top honours at the world’s largest horticultural event, IPM in Essen, Germany, for its perennial basil tree. By merging two varying species of basil together, they created a plant that provides delicious and delicate basil leaves not only all year round, but which will survive indoors for several years. How to grow Available from Woolworths for R199,99, the perennial basil tree is easy to maintain. Make sure it has a regular supply of water, so the soil remains moist, and it receives adequate sunlight daily. Trim the leaves to keep its lollipop shape.…

Germain Lehodey, the French sommelier at Restaurant Mosaic at The Orient in Pretoria, arrived in SA in 1983. He previously worked at La Tour d’Argent in Paris, known for having one of the best wine lists in the world. At Mosaic, he oversees a cellar featuring 3 800 wines from all over the world, as well as a new champagne bar. How did you end up in SA? I was working in Geneva (where it rained 200 days a year) when my friend went to SA and raved about it. So, when I got an offer, I thought, why not? What was the wine scene like in those days? There were three or four big companies that controlled 90 per cent of the industry and an almighty fight between the…

Salmon burgers with dressed crispy greens Makes 4 burgers EASY 25 mins THE FLAVOUR COMBINATIONS BURGERS 500g fresh salmon, skin removed and pin-boned 2 – 3 spring onions 15ml (1 tbsp) lemon juice 15ml (1 tbsp) mayonnaise 5ml (1 tsp) Dijon mustard 5ml (1 tsp) wasabi paste small bunch fresh coriander 5ml (1 tsp) fish sauce 30ml (2 tbsp) panko/white breadcrumbs DRESSING 30ml (2 tbsp) lemon juice 30ml (2 tbsp) lime juice 30ml (2 tbsp) rice vinegar 5ml (1 tsp) sugar CRISPY GREENS handful red or white cabbage, finely shredded handful fresh rocket handful fresh coriander ½ cucumber, cut into ribbons TO SERVE 4 ciabatta rolls, buttered wasabi mayo, to spread (see Cook’s Tip) lime wedges HOW TO DO IT 1 For the burgers, place a third of the salmon…

HOW OFTEN, AT A COCKTAIL PARTY, HAVE YOU BEEN LEFT CLUTCHING A PRAWN TAIL, MINI KEBAB SKEWER OR CHICKEN BONE (AND HAD TO CHASE AFTER THE WAITER AND HIS TRAY), OR ENDED UP WITH SAUCE DOWN YOUR FACE OR, WORSE, ON YOUR CLOTHES? TRY THESE DELICIOUS RECIPES FOR ELEGANT, ONE-HANDED, BITE-SIZE DELICACIES AT YOUR NEXT GET-TOGETHER. TRUST ME, PEOPLE WILL THANK YOU! A chef stands over a pot, twirling ropes of linguine around forks, like balls of saucy wool, which he then hands out to guests as a taster. I’m at the launch of a new menu at an enduringly popular restaurant in Cape Town, surrounded by beautiful people in beautiful clothes saying beautiful things to one another. We’re on our best behaviour. But that canapé, though interesting in concept,…

Nothing beats a childhood foodie memory – except if you give said food a sophisticated (yet still-so-yummy) edge to it. Las Paletas artisan lollies are a classic example of this and, even down to their business card (an ice-cream stick – what else?), the ‘old-school cool’ factor of these lollies just keeps jumping up in increments. It all started very simply. A woman wanted to bring a taste of home (Colombia) to a South African dinner party and decided to make some homemade lollies (‘las paletas’ in Spanish). “Everyone loved them so much that they said we should sell them,” explains co-owner Diana Chavarro. “We took the bull by the horns and called a few markets the next day,” interjects Jason Sandell, her other half (of the business and in…

Early last year, a pioneering new exhibition took place at the Palais des Beaux-Arts in Paris. It was aptly named Cookbook – art and culinary process and looked at the relationship between art and cuisine, examining how dialogue between artists and chefs can influence aesthetics and trends in techniques in contemporary cooking. The exhibition was curated by a formidable team, comprising the chairman of The World’s 50 Best Restaurant Awards, Andrea Petrini, and included the world’s top chefs, Ferran Adrià and Massimo Bottura among others. It is purely coincidental that F&HE decided to examine the connection between art and gastronomy and chose Shaileen Davis, owner of The d’Vine Art Room at New Heritage Gallery in Heritage Square, Cape Town, who has an impeccable background in food. Sitting across from Shaileen…

EVEN IN THE SMALLEST OF OUTDOOR SPACES, YOU CAN CREATE A FUN ATMOSPHERE. HANG UP LARGE DECORATIONS, USE A SARONG OR SHEET AS A CANOPY AND CREATE AN ELEMENT OF DEPTH WITH DIFFERENT HEIGHTS AND TEXTURES. Green honeycomb balls, R130 for three, large red fan, R60, medium pink fan, R30, all In Good Company. Red pouffe, R1 800, small side table, R750, white lanterns, R380 (small), R550 (large), teapot, R550, tea glasses, R45 each, tray table, R1 800, all Moroccan Warehouse. Yellow, green and pink patterned cushions, R595 each, green silk cushion, R695, orchids, R295 each, all Block & Chisel. Pink jacquard geometric rug, R599,99, Mr Price Home. GIVE YOUR DELICIOUS DIPS THE STAR TREATMENT BY USING A COOKIE CUTTER TO MAKE CREATIVE PITA-BREAD SHAPES. Spoon (part of a set),…

Ingredients: • 45 ml butter• 3 baby leeks, thinly sliced• 1 clove garlic, crushed• 1 large (approximately 700 g) head cauliflower, cut into smaller pieces• 500 ml chicken stock• 250 ml full cream milk• 500 ml finely grated Lancewood Cheddar Cheese• salt and freshly ground black pepper to taste• 4 strips rindless streaky bacon, cut into pieces• 12 - 16 sage leaves• 1 leek, thinly sliced• 60 ml butter Method: Heat the butter in a saucepan and fry the leeks and garlic over low heat until soft and transparent. Add the cauliflower and chicken stock, cover and simmer over low heat until soft. Add the milk and puree until smooth. Stir in the cheese and continue stirring until melted into the soup. Season to taste. Fry the bacon, sage and leek in the butter until crispy. Serve the soup with a spoonful…

Ingredients: • 500 g macaroni, cooked according to the instructions on the packet Sauce: • 30 ml butter• 30 ml corn flour• 350 ml milk• 1 x 250 g tub Lancewood Cultured Cream• 250 ml cream• 375 ml grated Lancewood Cheddar Cheese Leeks and Tomatoes: • 45 ml butter• 3 young leeks, sliced• 30 ml sugar• 125 g cherry tomatoes• 125 ml grated LancewoodCheddar Cheese Method: Sauce: Melt the butter in a saucepan and add the corn flour. Stir to mix. Add the milk little by little while stirring continuously until the mixture thickens. Add the cultured cream, cream and cheese. Stir until thick and creamy. Mix with the drained macaroni and spoon into a greased ovenproof dish.* Leeks and Tomatoes: Heat the butter and sauté the leeks until soft. Add the sugar and allow to caramelise. Add the tomatoes and sauté…

Ingredients: Crust: • 250 g flour• 5 ml salt• 80 ml olive oil• 100 ml water Filling: • 30 ml oil• 1 onion, halved and sliced• 1/2 a red pepper, cut into thin strips• 10 ml mild curry powder• 125 g ham, chopped• 150 g small broccoli florets, cooked until just soft• 60 ml freshly chopped coriander• salt and freshly ground black pepper to taste• 150 g Lancewood Mature Cheddar Cheese, grated• 1 x 250 g tub Lancewood Sour Cream• 3 extra-large eggs• 125 ml cream Method: Crust: Mix the flour, salt, oil and water together. Shape into a ball. Cover with cling wrap and refrigerate for at least 30 minutes. Roll out thinly and line a 24 cm in diameter quiche tin with the pastry. Prick the base with a fork and bake in a preheated oven at 200› C for 10 - 15 minutes.…

NEW TEAM PLAYER Lisa Campbell Designer At heart, I am an artist. With a love for all things creative, I believe food is also an amazing art form and a great expression of the cook. I enjoy being surprised by different flavour combinations and, if my pockets allowed it, I would be exploring the culinary world around me. An all-time favourite (which I discovered on tour with the band, The Black Hotels) are the chilli poppers at Fat Cactus – a must-try for anyone travelling to Cape Town! Claire Hu Wine expert I’m gearing up for a month-long road trip along SA’s coastline with my husband and two-year-old son by packing lots of dried noodles and suncream. Unfortunately, there won•t be room in the car for my wok! My last…

Serves 4 – 6 EASY 30 mins THE FLAVOUR COMBINATIONS BRITTLE 160g castor sugar 160g unsalted cashew nuts DRESSING 45ml (3 tbsp) maple syrup 100ml mixed tropical fruit juice small handful fresh thyme leaves 10ml (2 tsp) lemon juice salt and freshly ground black pepper, to taste SALAD 6 ripe fresh apricots, cut in half 50ml honey 500g fresh strawberries, some halved and others kept whole 200g goat’s cheese coated in vegetable ash, sliced (available at select delis and cheese shops) 1 medium fresh pineapple, cut into wedges and chargrilled 4 fresh granadillas, cut in half small handful pea shoots/ microherbs 170g baby spinach HOW TO DO IT 1 For the brittle, melt the sugar in a pot over medium-high heat until caramel in colour and it reaches 170°C on…

KZN MIDLANDS: SURF RIDERS FOOD SHACK Durban’s Surf Riders Food Shack is a super-cool, super-casual, seaside café dishing up finger-licking food in mostly biodegradable cartons. Kickstart the day with ‘The Works’ – a substantial sesame bun filled with poached eggs, Gouda and chorizo gravy, which is baked in the pizza oven and topped with Hollandaise sauce; or their interpretation of eggs Benedict, which uses avo and salmon. Consulting chef Brendan Newport spent months creating the ultimate burger, made using free-range, hormone-free and grass-fed beef for delicious patties that are grilled to order. Fries are gratifyingly good and those smothered in a cheese sauce are understandably labelled on the menu as addictive. Hot dogs are also given the gourmet treatment like the Deluxe Dog, which sees a bacon-wrapped sausage topped with…

Mango, pineapple and almond lassi This Indian-inspired drink is packed with healthy bits and is so refreshing on hot days Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS 100g blanched almonds, soaked for at least 2 hours 250g Greek yoghurt 200g pineapple flesh, chopped 240g mango flesh, chopped 125ml (½ cup) milk 15ml (1 tbsp) honey + extra, to sweeten, if needed 160g ice seeds of 3 cardamom pods HOW TO DO IT 1 Place all of the ingredients in a blender and blitz until smooth. Add more honey if you prefer it sweeter. COOK’S TIP If you add 1 banana and remove the cardamom seeds from this recipe, you have a perfect smoothie for the kids’ lunchboxes. Chargrilled pineapple and mango salad with a masala dressing The spiciness of…

Seaside indulgence South Beach Camps Bay is designed for the discerning guest seeking an alternative to a five-star hotel, with the comfort, convenience and privacy of self-catering, luxury, contemporary accommodation. Consisting of nine sea-facing one-bedroom apartments, offering the best in technological amenities, local and international guests are blown away by this first-class offering. Within easy walking distance to some of the best restaurants, bars and world-renowned Camps Bay beach, it will take your idea of self-catering to new heights and make South Beach Camps Bay one of the most desirable destinations in 2015. Designed in conjunction with Greg Wright, a highly respected Cape Town architect, and with an exclusive art collection featuring works by well-known South African artist Lionel Smit, South Beach Camps Bay epitomises modern-day comfort with a hint…

Mini savoury cultured cream flapjack cups topped with pulled pork and apple slaw Don’t be fooled by the time it takes to prepare these, as the cups and pulled pork can be made a day in advance and assembled on the day Serves 4 – 6 EASY 2 hrs 35 mins THE FLAVOUR COMBINATIONS FLAPJACK CUPS 250g LANCEWOOD Cultured Cream 2 eggs, beaten 500g cake flour, sifted 450ml full-cream milk salt and freshly ground black pepper, to taste PULLED PORK 1kg boneless pork shoulder 5ml (1 tsp) ground cumin 10ml (2 tsp) ground coriander salt and freshly ground black pepper, to taste 45ml (3 tbsp) vegetable oil 500ml (2 cups) vegetable stock 1 x 400g tin whole peeled tomatoes APPLE SLAW 4 Granny Smith apples, seeded and cut into matchsticks…

1Get organised.Make as many of the components in advance to save time on the day when assembling dishes. 2Plan ahead so that you have a range of flavours and textures offering your guests variety; from vegetarian, meat, seafood and so on. 3 Find beautiful trays or platters to serve your canapés on, or interesting and exciting containers.They really take the presentation to the next level. 4 Keep your garnishes small and simple and make sure you don't put anything on a canape that's not edible. 5 Offer a mix of hot and cold canapés,and take into consideration which season you`re in…

COMBINE GREYS AND WHITES WITH SPLASHES OF ORANGE AND ARTISAN CROCKERY, TOGETHER WITH FURNITURE THAT’S JUST THAT LITTLE BIT KITSCH. Rattan peacock chair, R6 995, rattan stool, R1 495, orange throw, R875, grey damask cushion, R595, all Block & Chisel. Black jacquard geometric pouffe, R499,99, grey cable-knit weave pouffe, R799,99, mosquito net, R259,99, all Mr Price Home. Flowers, R55 each, @home.…

Creamy vanilla and buttery ginger cookie cheesecakes Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS BASE 1 x 200g packet ginger-nut biscuits 45g butter, melted FILLING 3 x 230g tubs plain cream cheese 250ml (1 cup) fresh cream 160g castor sugar 5ml (1 tsp) vanilla extract 200g fresh assorted berries, to garnish (optional) HOW TO DO IT 1 For the base, crush the biscuits into rough pieces and toss with the butter. Divide three-quarters of the mixture between 6 small glass jars, reserving some for serving. 2 For the filling, place all of the ingredients in a mixing bowl and beat until fluffy and well combined, 4 – 5 minutes. Spoon the mixture among the jars, top with the reserved biscuit mixture and garnish with fresh berries, if desired. Seal…

1.  From which country does sangak bread originate? Iran or Mexico?2.  ‘Matrimonial cake’ is another name for what?3.  C8H10N4O2 is the formula for which chemical?4.  Bora, Magres and Marian are all types of which root vegetable?5.  Brassica oleracea botrytis cymosa is the Latin name for which vegetable?6.  What kind of fruit is a Bartlett?7.  Which vegetable should you avoid planting next to dill since they each require different pH (acidity) levels in the soil?8.  Which wine is made from the Melon de Bourgogne grape?9.  What ‘fruit of the gods’ is the national fruit of Japan?10.  How would a French dish be cooked ‘en brochette’?11.  Which nuts were traditionally used in Pad Thai?12.  Balti, which originated in Birmingham, is what?13.  What forms the holes in Swiss cheese?14.  A skipjack is a…

Ingredients: • 500 g potatoes, peeled and sliced• 500 g salmon, steamed and flaked• 2 - 3 spring onions, chopped• a 3 cm piece of ginger, grated• 30 ml soy sauce• 30 ml sesame seeds• 1 egg, beaten• 15 ml flour• Juice of half a lemon or to taste• Salt to taste• 250 ml dried breadcrumbs mixed with15 ml flour and 15 ml sesame seeds• Oil for frying Sauce: • 1 x 250 g tub Lancewood Cultured Cream• 30 - 45 ml wasabi Method: Cook potatoes in salted water until soft. Drain very well and mash. Carefully mix in the salmon. Add the spring onions, ginger, soy sauce, sesame seeds, egg, flour, lemon juice and salt to taste. Shape into 8 fishcakes and coat with the breadcrumb mixture. Fry in hot oil until golden brown - about 3 minutes per side. Mix together cultured…

Ingredients: • 4 sheets phyllo pastry, cut into 36 x 12 cm x 12 cm squares• 80 ml melted butter• 2 x 175 g tubs Lancewood Dip & Top - Sweet Red Pepper• 3 extra-large eggs• salt and freshly ground black pepper to taste• 30 ml butter• 1 small onion, halved and sliced• 250 g button mushrooms, sliced• 10 ml fresh thyme Method: Use 3 phyllo squares at a time - brush each lightly with butter and place squarely on top of each other. Push into the cavities of a muffin pan, not overlapping the corners. Beat the Dip & Top and eggs together. Season to taste and set aside. Heat the butter and fry the onion and mushrooms until soft and golden and all the liquid has evaporated. Add the thyme. Divide the mushroom mixture between the prepared…

Ingredients: • 4 chicken breasts• 15 ml oil• 1 onion, chopped• 15 ml chopped sage• 125 ml chopped prunes• salt and freshly ground black pepper to taste• 120 g Lancewood Sweetmilk Cheese, cut into 4 long strips• 250 g rindless streaky bacon• 60 ml butter Method: Place each chicken breast between 2 sheets of cling film. Use a rolling pin and bash to flatten. Set aside. Heat the oil and fry the onion until soft. Add the sage and prunes and fry for 1 minute. Season to taste with salt and pepper. Remove the chicken from the cling film. Season to taste. Divide the prune mixture between the chicken breasts and spread out. Place a piece of cheese on the one side of each breast. Fold chicken meat over to enclose cheese. Fold sides in and then roll up…

Ingredients: • 30 ml butter• 30 ml olive oil• 125 g rindless streaky bacon, chopped• 2 onions, chopped• 3 celery sticks, chopped• 3 carrots, finely chopped• 2 garlic cloves, crushed• 700 g minced beef• 1 x 400 g can chopped peeled tomatoes• 1 x 115 g tub tomato paste • 1 stick cinnamon• 125 ml good quality red wine• salt and freshly ground black pepper to taste• 30 ml freshly chopped basil• 30 ml freshly chopped origanum• 2 - 3 eggplants, cut lengthways into thin slices• olive oil for brushing• 2 x 150 g packets Lancewood Cream Cheese Slices with Chives• 80 ml parmesan cheese Method: Heat the butter and olive oil and fry the bacon, onions, celery, carrots and garlic until golden and soft. Add the mince and break up while frying. Add the tomatoes, tomato paste, cinnamon, red wine, seasoning and herbs. Simmer over low heat for…

Ingredients: • 500 g minced beef• 1 small onion, grated• 1 clove garlic, crushed• 20 ml braai salt• 45 ml finely chopped parsley• 5 ml dried mixed herbs• 15 ml balsamic vinegar• 4 thick slices Lancewood Mozzarella Cheese Method: Mix together the mince, onion, garlic, braai salt, parsley, mixed herbs and balsamic vinegar. Shape into 8 balls. Flatten each ball and place a slice of cheese on top of 4 of the flattened balls (the cheese slice should be a little smaller than the meat pattie - trim cheese slice accordingly if necessary.) Place the other 4 flattened balls on top and press the edges closed to join. This will flatten it - reshape into a thicker hamburger pattie once the edges are sealed. Brush with olive oil on both sides and fry in a heated griddle pan…

Over-promising and under-delivering. That’s the sum total of my New Year resolutions to date. So, instead of making grand, sweeping statements sealed with a wobbly clink-clink of bubbly-charged glasses at 12.05am on New Year's morning, I have made the resolution - yes, I do recognise the irony in this - to be more realistic in the commitments I make to myself. It really makes more sense. Rather than writing my recipe' upfront, I'll decide on the ingredients as I go along. It's not that my resolution weren't honourable before, It's just that - as I'm sure you can relate - old habits die hard and the daily stresses of life have me reaching out for never-fail comfort providers: endless cups of sugary tea, serial guzzling of White Rabbit sweets (it's…

LIL’KITCHEN, JOHANNESBURG At Lil’Kitchen, the theme is wholesome, healthy, eco-friendly eating with a wide range of tasty meals. Owner Liandi Britz is a young entrepreneur, passionate about nutritious and authentic food. From quinoa salads with roasted butternut, fresh greens, feta, raddish and celery with toasted pumpkin seeds to freshly squeezed juices and smoothies, the menu has something for everyone. BOOKINGS: 011-057-7785; hello@lilkitchen.co.za GOVERNOR’S HALL, STELLENBOSCH Steeped in history dating back to 1692, the 300-year-old Lanzerac Wine Estate is synonymous with old-world charm and rich Cape heritage. Visit for some stately dining in the Governor’s Hall, where the kitchen operates under the guidance of executive chef Stephen Fraser. From Cardiff, Stephen moved to South Africa in 2013, training under the legendary David Higgs. Stephen boasts a food philosophy of the very…

The gorgeous Australian Lee Holmes is here to give your festive-season indulgence a shake and makeover with the delicious and nutritious recipes on her blog, Supercharged Food! With a focus on healthy and clean eating, she’s all about listening to what your body needs and giving it a boost with what nature intended us to eat. Her easy-to-prepare dishes are all gluten-, wheat-, dairy-, yeast- and sugar free. Before I became a blogger, I was head of ABC’s (the Australian Broadcasting Authority) children’s music and worked with kids’ music bands. I created my blog because I was diagnosed with an autoimmune condition and began creating recipes that helped me recover. Turning my back on conventional medicine, I used food as a way to heal myself. I needed a place to…

If you’ve spent much time in the Cape, chances are you’ve been to at least a couple of the well-known markets. It’s something of a weekend tradition for Capetonians to sip on some craft beer at the Biscuit Mill before buying an ‘on trend’ leather backpack, perhaps. The market scene is quite an established one. So, the chance to try something fresh is exciting. The new Natural Market in Franschhoek is held at the beautiful Huguenot Monument and offers a range of locally produced food and products and, given the beautiful setting in the heart of the Cape winelands, is bound to grow quickly. When I visited this new kid on the block, the atmosphere was very relaxed as people wandered from stall to stall, tasting the delicious local fare,…

There’s nothing like a few bubbles to get you into a New Year’s party mood! Here’s a trio of my current favourite sparklers in three different styles: a blanc de noir made from just red grapes, a cap classique blend and a blanc de blancs made from 100 per cent chardonnay. Steenberg 1682 Chardonnay Brut, R139 Made entirely from chardonnay, this cap classique is gorgeously refreshing and light – perfect for a sultry summer night. Notes of butter shortbread, Granny Smith apples and honeysuckle make this a classy bubbly. Solms Astor Cape Jazz Shiraz, R55 Fun and fruity, this is just the thing to get the festive mood flowing. A cross between an Italian lambrusco and a sparkling Aussie shiraz, it contains just 9,5 per cent alcohol, so you can…

Write this down 1. To perfectly hull strawberries, use a sturdy paper straw to push the core out. 2. To stop oil from foaming when deep-frying, place a wine cork in the oil during the frying process. 3.EGG-CELLENT USES OF EGGS • Beaten whites help to thicken soups, stews and sauces. They are also essential for making soufflés and mousses lighter in texture. • Whole eggs and yolks help when binding mixtures, such as stuffings and meatballs. They also help to emulsify sauces and dressings, like aïoli and mayonnaise. • Brushing beaten eggs onto pastries and some baked goods gives them a shiny and vibrant golden colour, instead of being dull. • Egg yolks are great for thickening and setting most desserts, such as mousses and custards. Egg-stra fact White…

Pickled Fish on Cucumber Ribbons with Yoghurt & Coriander Dressing I’ve taken a traditional favourite recipe from one of South Africa’s best-loved food writers, Lannice Snyman, given it a tweak and a twist, and turned it into a restaurant-quality dish I have proudly served in several different countries as part of national promotions I’ve been involved in. SERVES 6 1kg yellowtail salt and pepper oil for frying hot pickling liquid 2 cucumbers 10g coriander 250ml plain yoghurt Pickling Liquid:  oil for frying 1 tbsp cumin seeds 3 bay leaves 2 onions 1 red chilli 50g ginger 3 cloves garlic 1 tbsp curry powder 1 tbsp turmeric 75ml white wine vinegar 350ml verjuice 80g sugar 1 tsp salt Cut the fish into 5cm cubes. Season it with salt and pepper…

The oven door of my new stove shuts the way an expensive German car’s door does: quietly, solidly, slowing down a little just before it settles, almost imperceptibly, into the frame. I knew I had to bake bread in this oven. I am not a baker, unlike my mother’s mother, who turned out date loaves and oblong pound cakes at what seemed like the drop of a hat. They lined her formica table on some Saturday mornings, ready for the church bazaar in the afternoon. I used to wake up to the smell of a hot oven and that dense, sweet fragrance that dates give off, when my sister and I slept over on the occasional weekend (we lived in a neighbouring town). Here is where I learnt about baking,…

She’s the mother of George and Fats Lazarides, co-owners and founders of Ocean Basket and, at the tender age of 80, still makes all the Greek desserts and biscuits for most of the Gauteng branches... and she does it all from her very own kitchen. Liza Lazarides moved to SA for love on 29 February 1960. Her then soon-to-be husband, Lefteri, found them a one-room flat to rent on Schoeman Street which, in Liza’s words, was “one room, one chair, one bed – a horrible bed, but it was a bed”. There’s no disdain in Liza’s voice as she recounts her humble beginnings; she’s a proud woman who has worked immensely hard, sacrificing much, but who sees every sacrifice as a stepping stone on the road of her life. A…

ICE-COLD ROOIBOS TEA MAKES FOR THE PERFECT SUMMER’S DAY THIRST QUENCHER. Orange cushion, R275, Woolworths. Marble stripe board, R395, measuring jug, R145, glass, R28, grey throw, R595, all Block & Chisel. A RUG IS A GREAT WAY TO CREATE A CENTRAL PICNICKING AREA, SURROUNDED BY COMFY SEATING AND FILLED WITH DELICIOUSNESS! Crochet round rug, R399,99, Mr Price Home. Artisan dome butter dish, R225, artisan bread board, R199, grey pitcher, R149, all @home. Wonki Ware small flower bowl, R75, large platter, R499, oval bowl, R160, white side plates, R110 each, napkin rings, R40 each, all Poetry. Plastic charger plates, R65, Block & Chisel. Everything else, as before. CREATE CUTE POPCORN CONES BY SIMPLY TWISTING DOILIES TO MAKE A CONE SHAPE AND KEEPING IN PLACE WITH WASHI TAPE. Doilies, R49,99 for a…

Serves 6 EASY 30 mins + 20 mins, Caprese picnic loaf to compress THE FLAVOUR COMBINATIONS 1 round loaf of bread (such as potbrood or potato bread) 1 x 125g tub basil pesto 3 large tomatoes, sliced salt and freshly ground black pepper, to taste 400g mozzarella cheese, sliced 1 x 100g packet rocket/mixed baby salad leaves HOW TO DO IT 1 Slice the top crust off the loaf and set aside. Carefully remove most of the soft bread inside, leaving the crust intact. 2 Liberally spread the hollowed-out crust and top crust with the basil pesto. Arrange a single layer of sliced tomatoes in the bottom of the crust and season with salt and pepper. Add a layer of mozzarella and top with the rocket. Repeat these layers, seasoning…

There was no doubt about it, spring was in the air at the Food & Home Entertaining and woman & home Spring Af-fair! A total of 400 readers threw off their winter woollies, donned their most fabulous spring attire and joined us for a lavish reader event at Emoyeni Estate in the heart of Joburg’s Parktown on 24 and 25 October, sponsored by Philips and Busby. Philip’s charming chef, Henry Davrajh, entertained the guests with a cooking demonstration on how to prepare healthy, oil-free meals with the new Philips Avance AirFryer. Perfect for summer! Visual merchandiser Linda Sifumba took the guests through Busby’s chic spring range of leather accessories, and gave tips on how to incorporate them in new-season fashion trends. Finally, Belle’s Patisserie’s chefs, Patrick and Misty, wowed the…

Ingredients: • 2 x 150 g packets Lancewood Feta Cheese, halved• 30 ml olive oil• black pepper• 60 ml soft brown sugar• 45 ml balsamic vinegar• 125 ml orange juice• Zest of 1 orange• 30 ml butter• 5 ml dried tarragon• a pinch of salt• 6 small beetroot - cooked and quartered• 60 ml chopped walnuts Method: Place the feta on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with freshly ground black pepper. Bake in a preheated oven at 180° C for 20 - 25 minutes. In the meantime, heat the sugar, vinegar, orange juice and zest, butter, tarragon and salt over low heat until it becomes syrupy. Add the beetroot and simmer until coated in syrup. Remove the feta from the oven. Place on individual serving plates and spoon beetroot and syrup over. Sprinkle with…

Ingredients: • 3 spring onions, finely chopped• 1 x 230 g tub Lancewood Smoked Salmon Flavoured or Roasted Onion Flavoured Cream Cheese• 45 ml mayonnaise• 30 ml chopped capers• 10 ml soy sauce• 10 ml lemon juice• salt and freshly ground black pepper to taste• 240 g frozen shrimps• 6 sheets phyllo pastry, cut into 24 - 10 cm x 35 cm strips• 125 ml melted butter Honey ginger dipping sauce: • 45 ml honey• 45 ml soy sauce• 2 cm piece of ginger, grated• 15 ml lime juice Mix the above together and serve with the phyllo parcels. Method: Mix together the spring onions, cream cheese, mayonnaise, capers, soy sauce, lemon juice and seasoning to taste. Cook the shrimps in boiling water for 2 minutes. Drain well. Pat dry with a paper towel and add to the cream cheese mixture. Use 2 phyllo…

Ingredients: • 4 extra-large eggs• 1 x 250 g tub Lancewood Plain Smooth Cottage Cheese• 125 ml cake flour• 5 ml baking powder• a pinch of salt• 125 ml oat bran• oil for frying• 12 rashers rindless streaky bacon, fried until crispy• Lancewood Plain Chunky Cottage Cheese• honey• nuts - pecans, pistachios or almonds Method: Beat together the eggs and smooth cottage cheese until smooth. Sift the flour, baking powder and salt together and add to the egg mixture a little at a time, beating well after each addition. Add the oat bran and mix through. Heat a little oil in a pan and spoon heaped tablespoons of the mixture into the pan. Fry until golden, then flip and do the same on the other side. Stack 4 pancakes on top of each other with bacon and cottage cheese in between.…

Ingredients: • 4 chicken breasts, cut into strips• salt to taste• 60 ml melted butter• 30 ml olive oil• 250 ml desiccated coconut• 1 pillow pack Asian greens• 80 g sugar snap peas, sliced at an angle• 150 g bean sprouts• 1 avocado, sliced• 4 oranges, segmented• 60 ml toasted coconut Dressing: • a handful of coriander• 2 spring onions, roughly chopped• 250 ml Lancewood Double Cream Yoghurt• 1 clove garlic, crushed• 1 small mild chilli, chopped (optional)• zest of 1/2 an orange• 10 ml lime juice• 15 ml soy sauce Method: Season chicken with salt to taste. Mix melted butter and oil together and pour over chicken and toss to coat. Place the coconut in a plastic bag and add the chicken. Toss to coat. Heat a pan and fry the chicken until golden - turning frequently. Leave to cool. Arrange on top of Asian greens on a…

Ingredients: Crust: • 150 g plain or chocolate coconut biscuits, finely crushed• 75 g butter, melted Filling: • 2 x 250 g packs Lancewood Medium Fat Plain Cream Cheese, at room temperature• 1 x 250 g tub Lancewood Cultured Cream• 3 extra-large eggs• 125 ml castor sugar• 5 ml vanilla essence• grated zest of 1 small lemon• 20 ml cornflour Topping: • 1/2 a 360 g can caramel• 90 g dark chocolate, melted• fresh figs or pears, sliced. * *If using pears, drizzle with a little lemon juice to prevent them from turning brown Method: Crust: Line a 20 cm loose-bottomed or spring form pan with baking paper, leaving 3 cm sticking out the top. Mix the biscuit crumbs and butter together and press lightly into the pan. Filling: Break the cream cheese up into smaller pieces using a fork. Add the…

Ingredients: • 6 extra-large egg yolks• 60 ml castor sugar• 5 ml vanilla essence• 2 x 250 g Lancewood Mascarpone Cheese• 150 ml strong black coffee• 125 ml coffee liqueur• 60 ml brandy• 24 sponge fingers• 15 ml cocoa powder Method: Use an electric beater and mix the egg yolks, castor sugar and vanilla for about 5 - 7 minutes in a heatproof bowl until pale, thick and creamy. Place the mixture over a pot of simmering water. The water shouldn’t touch the bowl or boil vigorously or the eggs will curdle. Beat again for 5 - 7 minutes over simmering water until the mixture thickens. Remove from the heat and continue beating for about 2 minutes or until the mixture has cooled slightly. Spoon into another bowl and allow to cool completely. Add the Mascarpone and mix until…

Ingredients: Cake: • 500 ml cake flour• 500 ml light brown sugar• 10 ml bicarbonate of soda• 5 ml cinnamon• 5 ml mixed spice• 2.5 ml salt• 500 ml finely grated carrots• 100 g pecan or walnuts, chopped• 250 ml coconut• grated zest of 1 orange• 250 ml canola oil• 2 extra-large eggs• 80 ml freshly squeezed orange juice• 5 ml vanilla essence Icing: • 1 x 230 g tub Lancewood Plain Cream Cheese• 250 ml icing sugar• 80 g white chocolate, melted• extra chocolate and nuts for decorating Method: Cake: Sift together the flour, sugar, bicarbonate of soda, cinnamon, mixed spice and salt. Add the carrots, nuts, coconut and orange zest and toss the mixture to coat with flour. Beat together the oil, eggs, orange juice and vanilla essence. Add this to the dry ingredients and mix well (the mixture will be firm). Spoon into 2 greased…