Innholdsfortegnelse for May 2016 i Food & Home Entertaining

Breakfast berry tartlets Makes 8 EASY 35 mins 100g PnP Nutty Muesli 30ml (2 tbsp) honey 1 x 400g PnP Puff Pastry, defrostedat room temperature 1 large PnP Egg, beaten 125ml (½ cup) PnP Strawberry Jam TO SERVE PnP Double Cream Yoghurt 50g PnP Raspberries and Blackberries 100g PnP Strawberries, halved fresh PnP Mint HOW TO DO IT 1 Preheat the oven to 200°C. Combine the muesli and honey in a bowl. 2 Roll the pastry out on a lightly floured surface to 0,5cm thickness. Cut out eight 8cm-diameter rounds using a cookie cutter. Make an indent in each pastry round using a 5cm-diameter cookie cutter. Place the pastries on a greased baking tray. 3 Using a fork, prick the pastry on the inside circle. Brush with egg wash and…

A LIFE WITHOUT PYE I have just recently started cooking ‘proper’ meals again. My hubby of 48 years passed away last June and my cooking just stopped. When I got married, I couldn’t cook and was living in Zimbabwe (then Rhodesia), so my domestic, Pye (perfect name), taught me to cook – I used to stand with him nearly every day and, my goodness, could he cook! Needless to say, my hubby was very spoilt with superb three-course, home-cooked meals. I’m so grateful to Pye for teaching me some wonderful tricks and outstanding meals and I cooked for 38 years, seven days a week (Pye cooked for the other 10). I was recently in Woolworths buying my usual magazines, only to see the sticker that said ‘Buy 3 get 1…

We chat to local foodies Claudine Bresgi and Chantelle Le Roux of blog, Tables & Thyme – a space for them to share recipes, restaurant reviews and other foodie news. And, the two delightful ladies treat us to a recipe for one of their favourite burgers... Claudine started the blog after numerous requests for her burger recipes. She and her husband have a ‘Thursday night is burger night’ tradition. The latest burger creations were posted on Facebook, but this wasn’t an effective way to share recipes. The blog evolved from there to include burger-restaurant visits. As the blog expanded to more restaurants, I [Chantelle] joined the team. Neither of us work in the food industry. The blog is our after-hours baby and is purely about our passion for all things…

Broad beans Also known as fava beans, broad beans are often referred to as the ‘king of all beans’. When fresh, the pod beans are sweet and delicious, with a smooth, creamy texture. They only have a short natural season during the summer, so are often dried, canned or frozen to preserve them. Broad beans are easy to grow, heralding the end of the hungry gap between late autumn and the beginning of bountiful summer harvests. In areas where winters are mild, plant broad beans in the autumn for a spring crop. Choose a well-drained site that has been thoroughly dug and, ideally, improved with garden compost. Sow your seeds 5cm – 7,5cm deep and 15cm – 23cm apart. In open ground, sow in single rows, 45cm apart. Tall cultivars…

The Middle East is a big region and Middle Eastern food is as diverse as the people who live there. South Africans are relatively familiar with Lebanese tastes, but the exquisite aromatic variations that accent Palestinian cuisine are new to us. The extraordinary depth of flavour, freshness and texture – that distinguish the cooking of this part of the world – are magnificently demonstrated by chef Muhammad Alabdallah and his wife, Hanan, at their tiny bakery, café and catering company, King Arabic Sandwiches, in Mayfair, Joburg. The moniker of their little red shop is a misnomer since – other than wonderfully tender lamb shawarma and falafel chickpea fritters stuffed into bouffant pita breads and heaped with nutty tahini sauce and punchy salads – sandwiches are about the only foodstuff not…

Meat butter on toast Roasted marrow bones with a herbygarlic butter and roasted garlic... Probably the cheapest of all cuts, this makes the most delectable of meals Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS HERB BUTTER 2 garlic cloves, peeled and crushed ½ punnet fresh flat-leaf parsley, chopped 3 fresh thyme stalks, chopped 150g butter, softened salt and freshly ground black pepper, to taste 16 beef marrow bones (4 bones per person) 2 garlic heads, cut lengthways 1 small bunch fresh thyme olive oil, to drizzle 15ml (1 tbsp) brown sugar 1 loaf fresh sourdough bread HOW TO DO IT 1 Preheat the oven to 200°C. For the herb butter, add the garlic, parsley and 3 chopped thyme stalks to the softened butter, season with salt and lots of black pepper and mix well. Wrap the butter in cling…

Peanut butter and salted caramel-filled muffins Makes 12 EASY 45 mins THE FLAVOUR COMBINATIONSSALTED-CARAMEL FILLING 50ml golden syrup 40g butter 40g demerara sugar 50g castor sugar 60ml (¼ cup) fresh cream 7,5ml (1½ tsp) Maldon Sea Saltflakes PEANUT-BUTTER MUFFINS 280g cake flour 80g castor sugar 10ml (2 tsp) baking powderpinch salt 100g crunchy peanut butter 250ml (1 cup) milk 1 egg, beaten 50g butter, melted 50g salted peanuts, roughly chopped + extra, to garnish fresh figs, to garnish HOW TO DO IT 1 For the filling, heat the syrup, 40g butter, demerara sugar and 50g castor sugar together in a small saucepan and bring to a boil. Remove from heat and stir in the cream and sea salt. Return to the heat and allow to simmer, 2 – 3 minutes.…

Refiloe Simpiwe Motaung takes his cooking very seriously, especially when he makes mom’s daily breakfast of oat-crusted French toast! We follow him into the kitchen to watch him work his magic... Every morning, 11-year-old Refiloe gets up early to make his speciality French toast for his mother, Bongeka Zuma. Then, Re (pronounced ‘Ree’), as he is known to his friends, puts on his helmet and heads off on his beloved bicycle to Mpofanyana Primary School in Mooi River. He rides his bike fast and furious with wheelies and tricks galore but, in the kitchen, he is super-serious. Re says, “My mother is a chef at Hartford House, so I know that only concentration gets the best results. I don’t play when I am cooking.” And, indeed, he doesn’t! As he…

“I have always wanted to write a look that ended with the word 'MAYONNAISE'CHARD’’ RICHARD BRAUTIGAN Grilled mussels with a lemon and misoflavoured mayonnaise and panko crust The miso and lemon work perfectly with the tender mussels. Plus, it all caramelises beautifully under the grill Serves 2 – 4 EASY 45 mins THE FLAVOUR COMBINATIONSSTEAMED MUSSELS 250ml (1 cup) white wine ½ (about 80g) large onion, peeledand finely chopped 5ml (1 tsp) garlic, finely chopped 2 fresh bay leaves 3 peppercorns 20 (about 400g) large fresh mussels,cleaned LEMON AND MISO MAYONNAISE 80ml ( 1 cup) mayonnaise 10ml (2 tsp) miso paste 5ml (1 tsp) garlic, finely chopped 5ml (1 tsp) sugar 5ml (1 tsp) lemon zest 5ml (1 tsp) lemon juicepinch cayenne pepper TOPPING 20g panko breadcrumbs 30ml (2 tbsp)…

NORMA RATCLIFFE, MY MOTHER, WAS BORN IN CANADA (although, after 45 years here, she considers herself to be very much South African). She was a downhill ski champion and always up for an adventure, which is how she met my father, Stan, in Mykonos. It was love at first sight and they were married shortly afterwards. SHE MOVED WITH HIM TO SOUTH AFRICA IN 1971 to live on Warwick farm, which was, then, just peaches and chickens, but they had an inkling they could grow wine there. The soil and terroir were ideal, so they took a leap of faith and started planting. WHEN MY MOTHER FIRST STARTED EXPERIMENTING WITH WINEMAKING, she called on our neighbouring winemakers for some advice. They were all so forthcoming and happy to help her,…

When Mother Theresa said, “We can do no great things; only small things with great love,” I’m sure she was referring to genuinely helpful acts of kindness for your fellow man, not well-meaning yet not-quite-on-target gestures – I couldn’t help but chuckle when thinking of this famous quote the other day while recalling five-year-old me making Mother’s Day tea. With the help of Nasso, our much-loved domestic who was like a second grandfather to me, I confidently set about laying mismatched china on the tray and standing on my stool to switch on the kettle. With an amused grin on his face, Nasso followed me around the kitchen at a polite-enough distance to make me feel like I was large and in charge, not a misguided little munchkin. Teapot now…

@foodtypography Do you love beautiful typography? And are you a true foodie? Then you’ll enjoy Danielle Evans’ ‘balanced breakfast of design and foodstuffs’. Think words of wisdom as well as eye-catching letters and fonts fashioned from food products of different textures and colours. One of our favourite Instagrammers! @cakes We love admiring Creative Foods’ latest awe-inspiring videos – expect everything from making and icing cakes, biscuits, cupcakes and desserts, to garnishing and eating them too! Guaranteed to make you drool and also to give you insight into the precision and passion behind beautiful bakes. @hopeinthewoods Handmade, wooden, long-stemmed spoons, scoops, pinch pots, cake slicers, bowls and spatulas adorn the lust-worthy feed of designer, Luke Hope. All products (available at hopeinthewoods.com) are made with organic materials, revealing natural form and blending…

Voluptuous & versatile A couple of years ago, I had the opportunity to taste De Trafford Wine’s The Placemat Collection – a selection of shiraz/syrah from five different sites. This range of wine illustrates perfectly how versatile the French Rhône grape variety, syrah, is. The Placemat Collection was created as an “attempt to showcase a few interesting places where syrah is successfully grown by producing each wine in exactly the same way,” says David Trafford. This full-bodied red wine, packed with flavours, is perfectly suited to South Africa’s various terroir and warmer climate, and never ceases to amaze me! Leeuwenkuil Shiraz 2014, R45 This easy-drinking, aromatic wine from the Swartland displays a perfect balance between spices, fruit and the typical violet aroma. The previous vintage reaped a 92-point rating from…

Penne with tuna and herb sauce Serves 4 EASY 30 mins 20g butter 45ml (3 tbsp) WestfaliaHerb-Flavoured Avocado Oil 1 onion, peeled and finely chopped 2 garlic cloves, peeled andfinely chopped ½ red chilli, finely chopped 1 x 410g tin Italian choppedtomatoes, blended 50g raw cashews, finely chopped 5ml (1 tsp) brown sugar 5ml (1 tsp) paprika 1 x 150g tin tuna in oil, drained 30ml (2 tbsp) fresh flat-leafparsley, chopped 15ml (1 tbsp) fresh thyme, chopped salt and freshly ground black pepper, to taste 400g penne, cooked Parmesan, grated, to serve (optional) handful fresh basil leaves, to serve (optional) HOW TO DO IT 1 Heat the butter and avocado oil in a saucepan over medium heat. Add the onion, garlic and chilli and sauté, 2 minutes. Add the tomatoes,…

1. HEIRLOOM TOMATOES Sometimes called heritage, heirloom refers to varieties of tomatoes whose seeds have been passed down for generations because of desired qualities. Heirlooms usually haven’t been crossbred with other tomatoes for commercially desirable qualities such as perfect appearance and texture – this is why we love them! Often featuring deep cracks and grooves, uneven shapes and unique colours, we think they make a fabulous addition to salads. 2. KUMATO TOMATOES A darker and almost striped tomato, the kumato originates from a ‘lost’ wild tomato and has been developed through 10 years of crossbreeding by plant specialists, Syngenta. Kumatos are unique in both colour and taste, with a distinctly intense flavour. Both sweet and sour, they are great in salads or as a substitute for normal tomatoes, but with…

Hot cross bun French toast with maple and vanilla figs and mascarpone Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONS 50g butter 60ml (¼ cup) maple syrup + extra, to drizzle seeds of 1 vanilla pod 5ml (1 tsp) vanilla essence 4 figs, some halved and others left whole small handful baby figs 2 eggs 60ml (¼ cup) milk pinch salt 30g butter 3 hot cross buns, cut into 3 slices each mascarpone, to serve small handful pecan nuts, roughly chopped and toasted, to serve fresh mint leaves, to garnish HOW TO DO IT 1 Add the 50g butter, maple syrup, vanilla seeds and -essence to a pan and heat gently over low heat until the butter has melted. Add all of the figs, toss to coat in the maple-vanilla…

Samantha (Sam) O’Keefe and her two sons, Keenan, 13, and Quinn, 10, have accomplished the unbelievable and unexpected. Through vision, hardship and strength of character, their wines are winning the highest accolades internationally and, thanks to Lismore’s success, Greyton is now a ward. Like the historical novel by French author Alexandre Dumas, The Three Musketeers, Sam and her boys’ story is worthy of being turned into a book or even a movie – ironically, television is Sam’s previous profession. Today, the South African wine industry can boast, at its helm, a handful of adventurous winemakers rewriting the narrative of South African wines by experimenting with new grape varieties and fresh terroir. But, in 2003, when Sam, a true pioneer, and her now ex-husband Jake embarked on their new journey down…

“FONDANT HATERS,LAZY BAKERS and time-poor hosts rejoice!’’ What’s a naked cake, you ask? Popping up everywhere of late, they are cakes with minimal icing or frosting – what Lyndel Miller refers to as ‘budget-friendly, DIY and swoon-worthy!’ Lyndel developed a love affair with naked cakes after receiving the perfect one on her wedding day. Said newfound love paired well with her passion for creating and entertaining and, through Naked Cakes , she hopes to inspire and encourage readers to take their creative side to another level in the kitchen. The cookbook explains how to choose a style of cake and suggests over a dozen basic recipes, from sweet fillings, buttercreams, syrups, icings and more. Expect tasty recommendations for flavour combinations, step-by-step instructions, plus invaluable advice on putting your own unique…

Galbani Mozzarella and vegetable lasagne Serves 8 EASY 1 hr 30 mins 500g butternut, peeled and cubed 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste 3 red peppers, seeded and quartered 3 yellow peppers, seeded and quartered 500g cocktail tomatoes 2 garlic cloves, peeled and sliced 450g ricotta cheese 500g Galbani Mascarpone Cream Cheese 2 eggs 100g basil pesto 250g lasagne sheets, cooked 250g Galbani Mozzarella, sliced fresh basil, to garnish roasted vine tomatoes, to garnish 1 Preheat the oven to 200°C. Place the butternut cubes on a roasting tray, drizzle with 15ml (1 tbsp) of the olive oil and season to taste. 2 Place the peppers, tomatoes and garlic on a roasting tray. Drizzle with the remaining olive oil and season. 3 Roast the butternut until golden brown and softened, 35 – 40 minutes. Roast the peppers and tomatoes…

Preserved lemons Preserved lemons, a condiment common in North African cuisine, are traditionally used to add intense lemony tartness to tagines and vegetable dishes. Somewhat difficult to come by in South Africa, preserved lemons are a lovely addition to your kitchen. Sliced lemons are pickled in salt, resulting in a sunny, intensely lemony flavour. To use, rinse the lemons to remove excess salt and chop. Available at melissas.co.za Spanish-style chicken casserole with preserved lemons Served 4 – 6 EASY 40 mins THE FLAVOUR COMBINATIONS 30m (2 tbsp) olive oil 12 chicken pieces, skin on 2 garlic cloves, peeled and crushed 1 onion, peeled and chopped 15ml (1 tbsp) smoked Spanish paprika + extra, to dust small handful fresh thyme leaves 225g chorizo, peeled and chopped 60ml (¼ cup) white wine 1 x 400g tin chopped tomatoes 500ml (2 cups) chicken…

“Women connecting through generously sharing their trusted recipes with one another across generations.’’ At the far end of one of my bookshelves, I found it – my mother, Sophia Hart’s (known as Phia) recipe book. I had been craving oat crunchies the way she used to make them, and wondered where her recipe book was. At first, I could not find it, as I scanned the shelves dense with books. But, there it was, where it had been since we moved into this house four years ago, patiently waiting for me to take it down from where it was sitting gathering dust. I almost cried as I opened the black, hardcover, A4, lined notebook with a blue fabric spine. I took it from her kitchen when I went to pack…

RONELLE HART Psychologist & freelance writer I love words, food, writing and cooking, and am fascinated by how food connects us to the world and to ourselves. I blog about this at foodsmoodsmomentsmemories.wordpress.com. My favourite food writer is Nigel Slater, but I also love M. F. K. Fisher and Ruth Reichl, and Anthony Bourdain’s latest books are on my wish list. My favourite party trick is to try out new recipes on guests. On Saturday evenings, you’ll find me cooking a more special meal than usual, while listening to my musician husband playing his sax to Saturday Bandstand on 702. CARO DE WAAL Conceptual food & design artist I live in Cape Town and, with years in the kitchen and then food media, I came full circle and started my…

BREAKFAST IN BED Poached egg and bacon muffin cups PAGE 81 Sweet-potato röstis with smoked trout ribbons, crème fraîche and lemon PAGE 50 Hot cross bun French toast with maple and vanilla figs and mascarpone PAGE 54 TARYN “As the mornings get darker and colder, what better than to wake up to a warming weekend ‘brekky’ in bed with your loved one – indulgent French toast, decadent muffin cups and fresh salmon röstis. Delish!” SUPPER IN A HURRY The perfect cheeseboard PAGE 43 Spice-roasted cauliflower with tahini and sesame seeds topped with seared tuna and a soft-yolk poached egg PAGE 56 Microwave chocolate mug cake PAGE 23 NOMVUSELELO “Who doesn’t want to make this scrumptious, easy and super-quick three-course meal during a busy weekday, or even for those friends who…

Don’t knock it till you’ve tried it! Filled with antioxidants, fibre, iodine and good fats, this ocean vegetable is set to become a major global food trend in 2016. Seaweed packs an umami-loaded punch and has been praised by the sustainability-conscious. We’re loving it deep-fried – intensely salty and crunchy, it’s an easy and delicious way to try out this trend. If you live at the seaside, try foraging your own seaweed: remove it from the rocks and avoid bits you haven’t picked yourself that are floating in the sea. If you prefer to buy your seaweed, La Marina Foods in Joburg or Southern Cross Seafood Deli in Cape Town (see stockists’ directory on page 118 for details) stock seaweed that’s been frozen just after harvesting. Crispy-fried seaweed dusted with…

This is no ordinary ‘let’s eat and drink’ type of market... Each market day is themed with different pop-up experiences. Any place that offers me bubbly on arrival is off to a good start. With a glass of complimentary Spier Secret Sparkling Rosé in hand, we survey the market scene in front of us. Spier Estate is something of a destination. This historic farm (it dates back to 1692) houses a winery, hotel, award-winning eco gardens, restaurants, a brewery as well as Eagle Encounters, which rehabilitates birds of prey. Now, there’s the Spier Werf Market too, which takes place every last Saturday of the month under the oaks in the newly restored original farmyard. This is no ordinary ‘let’s eat and drink’ type of market – though there is plenty…

Président Salted Butter caramelised apple pie Preheat the oven to 180°C. Grease a 24cm-diameter pie dish with Président Salted Butter. For the pastry, combine 225g Président Salted Butter and 200g castor sugar in the bowl of a food processor. While the motor is running add 2 large eggs, one at a time. Add 500g cake flour and blend until a smooth dough forms. Cover the dough with cling film and refrigerate, 1 hour. In the meantime, heat 100g Président Salted Butter in a large frying pan over medium heat. Add 100g castor sugar and swirl around to dissolve the sugar. Add 2kg chopped apples and sauté until caramelised. Set aside to cool down completely. Divide the pastry into 2 equal-sized pieces. Roll one piece out on a lightly floured surface…

Californian Andrea is one of South Africa’s bright rising stars and a member of the Cape Winemakers Guild (one of only two women). She and her husband, Chris Mullineux, both esteemed winemakers, co-own Mullineux & Leeu Family Wines and produce some of South Africa’s very best Rhône-style wines. Scooping so many awards should have gone to her head, but Andrea remains humble and grounded, perfectly juggling her roles as winemaker, wife and mother. WHAT DO YOU FIND SO SPECIAL ABOUT SHIRAZ? Shiraz (also known as syrah, which is how we like to label our wines) not only reflects the area in which it’s grown beautifully, but is also the most versatile red wine when it comes to pairing with food. Shiraz goes with everything from braaied chicken to a rich…

Pan-fried sirloin with miso butter Serves 4 EASY 20 mins Prepare the miso butter by combining 160g softened butter and 40g red miso paste. Heat a griddle pan over high heat and, while the pan warms up, rub 4 sirloin steaks with olive oil, chopped fresh rosemary and season well with salt and freshly ground black pepper. Cook the steaks in batches until done to your liking, about 2 – 3 minutes on each side for medium. Allow the steaks to rest for 10 minutes before slicing and serving with dollops of miso butter, chopped spring onions, fresh rosemary sprigs and a lime half for squeezing. Sweet-potato röstis with smoked trout ribbons, crème fra che and lemon Serves 2 EASY 20 mins In a medium bowl, combine 1 medium (about…

Catwalk crazy runwaysale.co.za Everyone’s talking Runway Sale, South Africa’s members-only online fashion portal that hosts limited-time sale events on designer brands and delivers throughout the country. Remember: the events end just as quickly as they started, so you have to be as quick as a flash to make sure you don’t miss out... Go forth and shop! Editor's pick bespokeregistry.co.za YOUR WEDDING REGISTRY MADE EASY Bespoke is a personalised wedding registry service that offers you the opportunity to customise your gift selection with a curated collection of the finest brands and stores on offer. Select what you like and where you want it from, and they’ll take care of the rest! You’ll have a wedding registry that’s tailor-made to suit your style, and your guests will have an easy, secure…

Coconut-ice bath bombs Makes 20 EASY 10 mins + overnight, to dry THE FLAVOUR COMBINATIONS 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring HOW TO DO IT 1 Line a 20cm-square plastic container or baking tray with baking paper. Combine all of the dry ingredients in a large bowl and set aside. 2 In a separate bowl, combine the coconut oil and vanilla and mix well. Gradually add the wet ingredients to the dry (if you add all of the wet ingredients at once, they will react with the citric acid and your bath bombs won’t fizz later), mixing until combined. 3 Divide the mixture in 2 and tint the first…

Ham-and-egg breakfast pies Makes 9 EASY 40 mins Preheat the oven to 180°C. Grease a 9-well muffin pan with Flora Gold and line each well with a slice of country ham. Divide 100g halved cherry tomatoes, 100g grated Cheddar and 2 small grated baby marrows evenly among the wells. Combine 1 dollop of Flora Gold, 3 eggs, 375ml (1½ cups) fresh cream and a handful chopped fresh parsley in a jug. Pour the egg mixture into the wells. Season with salt and freshly ground black pepper to taste and bake in the oven until golden brown and puffed, 20 – 25 minutes. Serve on slices of crunchy fried toast (see below) garnished with microherbs. Crunchy fried Flora Gold toast Makes 12 slices EASY 10 mins Combine 2 big dollops of…

1 What is the common name for a chayote, vegetable pear or mango squash? 2 What is the main ingredient in albóndigas soup? 3 Which unusual garnish is added to the cocktail, Mitch Morgan? 4 Which ‘person’ was created by General Mills in 1921? 5 Pilsner is a beer from which country? 6 The confection, marron glacé, from southern France, consists of which type of glazed nut? 7 What is the name of the coarse fibre extracted from the outer shell of a coconut? 8 What type of milk is the Franco-Basque cheese, Ossau-Iraty, made from? 9 In the USA, back bacon is also known as what? 10 Which bean is named after something that has been bred out of it? 11 Amla pickle is made from which fruit? 12…