Innholdsfortegnelse for February 2017 i Food & Home Entertaining

The year is 1997. The venue: the car park of the Leo Macquard men’s residence at the University of Cape Town. The date: 14 February. My precise location? Crouching next to the wheel of a white VW Golf, while clutching 12 red roses. Perhaps this is where I need to explain the situation a little better... For months until then, I had spent 80% of my Sociology lectures stealing sidelong glances at a rather delicious dude – I didn’t know his name, but his tousled golden hair was like spun sugar, his eyes the to-get-lost-in khaki green of Agrinion olives and he was built like a solid block of farmhouse Cheddar. Having exchanged only coy smiles with him, I decided there was no time like V-Day to make my feelings…

“ABSOLUTELY EAT DESSERT The thing that you want to do the most, do that” JOSS WHEDON CRUSHED MERINGUE WITH BERRIES, VANILLA WHIPPED CREAM, ROS -ELDERFLOWER SYRUP AND PISTACHIO A modern spin on the classic Eton Mess, every mouthful of this dessert is a pillowy cloud of deliciousness. The flavours have wonderfully romantic elements to them – it’s a beautiful sweet to share with loved ones (or the one you love) this Valentine’s Day Serves 6 EASY 1 hr 30 mins + 1 hr, to cool THE FLAVOUR COMBINATIONS MERINGUE 3 jumbo egg whites 180g castor sugar pinch salt 2,5ml (½ tsp) vanilla essence SYRUP 500ml (2 cups) rosé wine 100g castor sugar pinch salt juice of 1 lemon 125ml (½ cup) elderflower cordial (available at speciality food stores…

Splurge A LITTLE This Valentine’s month, we’re hot for the Samsung HotBlast Microwave Oven! More than your average convection oven, it magically produces dishes that are cooked to perfection, as if it had spent hours in a traditional oven. The New HotBlast technology reduces cooking time significantly by blowing powerful hot air through multiple air openings directly onto food, so it’s cooked evenly, crispy outside and juicy inside, while the oven’s large turntable accommodates bigger plates and even pizzas. The 32L oven’s Slim Fry technology combines a wider grill to brown food to the same degree all over, using only a touch of oil, not leaving greasy pans or splatters behind. The Fermentation Function utilises advanced fermentation technology for proofing dough or making natural yoghurt without the need for extra…

This fresh and innovative take on a much-loved summer fruit is sure to wow your guests as a dish on a harvest table. Not only does this watermelon pizza look beautiful, it’s nutrient-rich, tastes delicious and can easily be prepared in advance. Tuck right in! Serves 4 EASY 10 mins Cut a thick middle slice of 1 whole watermelon, top with 150g torn bocconcini, 100g Parma ham, a handful cherries and fresh basil sprigs. Drizzle with a splash of extra virgin olive oil and balsamic vinegar. Season with salt and freshly ground black pepper. Slice and serve.…

HUMBLE BEGINNINGS My family left Mozambique as refugees when I was 11 and we settled in Witbank, Mpumalanga. We were seven children and my parents had nothing, so my mom worked miracles in the kitchen. She could stretch four different meals that could feed seven kids over four days – from one chicken! Essentially, she was using the chicken as a stock base and piling on rice and veg. MY CHILDHOOD IS MY INSPIRATION I’m inspired by the tastes and ingredients I knew as a child. At Wanderers Premier Sporting Club we have a range of venues, so I can demonstrate the different elements of who I am in the various spaces. We have a typical Mozambican-style coconut curry on the menu at Centrecourt Restaurant, while peri-peri chicken is an…

Pinot noir, one of the most difficult grapes to work with, can be both delicate and rich – and carries the burden (and delight) of being the most terroir-expressive of all grape varieties. When it’s done justice, this grape is capable of making the most elegant and complex of wines. When it’s made badly, however – a surprisingly easy thing to do – the resulting wine can taste insipid and flat, and not worth the price tag generally associated with pinot noirs. What makes this grape such a problem child? It’s thin-skinned. Which means the grapes are sensitive to temperature fluctuation, sunburn, rot, fungus and mildew. Added to that, the grape clusters are usually small and have difficulty ripening evenly. But when it’s good, it’s super-good. The best examples offer…

Whenever I visit the little town of Darling with its thresholds adorned with natural flora, I am reminded of the film Monsieur Hire, based on the novella by Georges Simenon, where Monsieur Hire, living in Paris, tries to coax a beautiful young woman to leave with him to Switzerland: “They beautify their homes and have flowerpots in the windowsills,” he says – or words to that effect. Instead of flowerpots, the people of Darling have verges covered in wild flowers. They are fiercely proud of their town and the houses are painted in delightful colours, as if prettiness is the sole purpose of the place. In spring, of course, the town is transformed into a wonderland of colour as wild flowers bloom... well, pretty much everywhere. But there is another…

SMOOTHIE SAILING A SUPER-EASY & DELICIOUS WAY TO KICK-START YOUR DAY STONE FRUIT AND VANILLA SMOOTHIE BOWL WITH TOASTED FLAKED ALMONDS Serves 4 EASY 20 mins THE FLAVOUR COMBINATIONS SMOOTHIE BOWL 1 SPAR Freshline Nectarine, stone removed and diced + extra wedges, to serve 1 SPAR Freshline Peach, stone removed and diced 2 SPAR Freshline Plums, stones removed and diced 250g SPAR Freshline Strawberries + extra, to serve 360g SPAR Full Cream Plain Yoghurt 10ml (2 tsp) vanilla essence 80ml ( 1/3 cup) oats (optional) splash SPAR Low Fat Long Life Milk TO SERVE SPAR Almonds, flaked and toasted SPAR Freshline Raspberries SPAR Freshline Fresh Mint leaves coconut shavings, toasted HOW TO DO IT 1 For the smoothie bowl, add all of the ingredients to a blender and blitz until…

JULES MERCER WRITER AND FOOD STYLIST Jules is passionate about sustainable food and inspired by the people who keep us fed: farmers; producers; bakers. She works with farmers on a regular basis with her pop-up Outlandish Kitchen, which allows her to meet amazing people all over the world. “The highlight of visiting The Oyster Lady (p. 28) was getting to taste the oysters straight from the bay, on the raft. Enjoying the fresh harvest so close to the farm itself, with the foragers, was a pretty high moment for a foodie!” TOBY MURPHY PHOTOGRAPHER Toby is originally from Liverpool, England, and moved to Cape Town nine years ago. He thinks SA is the most beautiful, diverse and amazing country in the world. When Toby is not behind the lens of…

NEXT MONTH’S WINNING LETTER WILL RECEIVE A PHILIPS AVANCE JUICER, WORTH R2 400 The easy-to-use Philips Avance Juicer extracts up to 10% more juice than a regular juicer, thus offering more nutrition from the same amount of fresh produce. The juicer features QuickClean technology, allowing for hassle-free cleaning and prepping, making for a stress-free lifestyle at home and on the move. philips.co.za Email foodhome@caxton.co.za  and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit.…

DINNER FOR TWO GRANADILLA, ROSE AND POMEGRANATE SPARKLING COCKTAIL PAGE 52 WATERMELON PIZZA PAGE 21 SESAME AND CHILLI SEARED TUNA WITH SLAW AND LIME MAYO PAGE 56 BUTTERNUT CHURROS WITH CARAMEL SAUCE PAGE 46 Andrea “It’s not just the flavours, but also the colours of this menu that enchant me... the pink hues of the pomegranate, watermelon and tuna; the deep amber tones of the caramel – oh la la, talk about “la vie en rose” on a plate! I can’t wait to share these divine dishes with my husband on Valentine’s.” DINING UNDER THE STARS CHEESY GORGONZOLA, PEAR AND SAGE PULL-APART BREAD PAGE 54 BOEUF BOURGUIGNON LA HASSAN PAGE 76 CHARGRILLED APRICOTS WITH PROSCIUTTO, BUFFALO MOZZARELLA AND BASIL PAGE 54 CRUSHED MERINGUE WITH BERRIES, VANILLA WHIPPED CREAM, ROS -…

I’m a professional photographer and blogger based in Cape Town. If there’s a good party, you’ll probably find me there, wine glass in hand – or I’m at home with my partner and our amazing Boston Terrier, Piglet (who rules the house). My passion for food photography came about after entering MasterChef SA Season 3. I had my 30 seconds of fame and knew I had to jump into the food industry wholeheartedly. I was already a working photographer; I just never thought to combine my love of both food and life behind the lens. When I did, it was magic. My heart sang and I knew I had finally found my calling. Everything about food makes me happy! Chopping, cooking, tasting it – even the act of chewing it…

TREAT THEM RIGHT Treating loved ones on Valentine’s Day includes your cuddly canines! Dr Jacques Visser – a veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, a reality show on DStv’s VIA channel (147) – tells us why giving dogs chocolate is a big no-no… Chocolate can be harmful and possibly even fatal for dogs. The culprit in chocolate is theobromine, the highest content of which is found in darker and raw chocolate. White chocolate has almost no theobromine in it, but it is still not healthy due to its sugar and fat content. Do a Google search for a “chocolate toxicity calculator for dogs” – although all animals are metabolically different, this will give you a good idea of the levels of poisoning, based on…

24 – 26 February Sample wines from 148 wineries at the Stellenbosch Wine Festival taking place once again at Coetzenburg Sports Grounds. This three-day event is packed with activities for the whole family to enjoy, like the Harvest Parade, which celebrates the grape harvest season with a procession of trucks and tractors. A one-day ticket is R190 pp and a weekend pass, R450 pp. stellenboschwinefestival.co.za 25 February The Peech Boutique Hotel Wine Festival is a showcase of fine wines from several Cape estates in the heart of Melrose, Johannesburg. Sample wines in the lush garden of the hotel, where each winery will offer tastings at individual stations. Bistro style food will be available too. Tickets need to be pre-booked, at R295 pp (includes wine tasting and R125 in food vouchers).…

WHAT ELSE IS IN SEASON? VEGGIES asparagus, baby marrows, beetroot, brinjals, cabbage, cucumbers, green beans, mealies, mushrooms, pumpkin, radishes, spinach, squash, sweet peppers, sweet potatoes, tomatoes and turnips FRUIT bananas, berries, figs, granadillas, grapes, mangoes, melons, nectarines, peaches, pears, pineapples, plums, pomegranates, prickly pears, spanspek and watermelon VALENTINE'S DINNER FOR TWO PEA, ASPARAGUS AND MATURE CHEDDAR BARLEY RISOTTO Serves 2 EASY 45 mins In a large pot, heat 15ml (1 tbsp) butter and 15ml (1 tbsp) olive oil over low heat and add 1 peeled and diced onion. Fry until the onion is soft and translucent. Add 200g finely chopped streaky bacon and increase the heat to medium. Fry until crispy, about 5 minutes. Add 1 peeled and minced garlic clove and cook, 1 minute, then add 125ml (½ cup)…

the 1970 s GREASED LIGHTNIN' BACON BURGER Serves 2 A LITTLE EFFORT 1 hr THE FLAVOUR COMBINATIONS BACON BURGER PATTY 100g beef mince 100g streaky bacon, finely chopped 1 small egg 30g fresh white breadcrumbs 5ml (1 tsp) smoked paprika salt and freshly ground black pepper, to taste oil, to grill BACON-FRIED ONIONS 4 slices streaky bacon 1 onion, thinly sliced 5ml (1 tsp) brown sugar 5ml (1 tsp) balsamic vinegar TO ASSEMBLE cheese slices 2 burger buns mayonnaise lettuce tomato slices fries, to serve HOW TO DO IT 1 To make the bacon burger patties, combine the beef mince and finely chopped 100g bacon in a bowl with the egg, breadcrumbs and smoked paprika. Mix well and season (check the seasoning by frying a small amount of the mince…

Scandi dining room STYLING TIPS FOR A CLEAN . CONTEMPORARY LOOK 1 Keep it fresh - add fruit like lemons or other citrus to your trolley. They are great for G&Ts and add pops of colour to your display. 2 Add a piece of art - include an oversized framed art piece on the trolley. This creates texture and a focal point to an otherwise plain backdrop. 3 Less is more - keeping in tune with the contemporary look , choose a colour scheme that will adhere to this. Green , white and black with a splash of yellow work wonderfully together. (All items are shown in image on facing page) Artek Tea Trolley 901 in black by Alvar Aalto, R27 465, Cube Gallery | Wooden monkey bowl in white,…

Seasonal produce has us longing for feel-good nutrition! We’re using fresh and local ingredients to whip up exciting dishes – from super-quick and easy midweek meals to snacks, salads and dreamy desserts. Our wine ed, Malu Lambert, picked the trendiest wines of the month and paired them with an array of delicious recipes on our website. Dinner for two – or a soirée with friends – has never looked this good! Sign up for our free weekly newsletter to be the first to know about exclusive online competitions, special reader offers and bonus recipes posted nowhere else but online! Experience UCOOK for yourself! Two readers will win a UCOOK Family Box each. Each box is filled with all of the ingredients to cook three meals for a family of four.…

@cookieandkate Could there be any greater combination than wholesome “real” food and a pooch giving new meaning to the words “puppy eyes”? Kansas City resident, Kathryne Taylor reminds us that unconditional love can come from a four-legged furry friend. Her “mystery mutt”, Cookie, also the “chief crumb catcher”, makes friends wherever she goes by just being herself. @cleaneatz The love that Torontonians, best friends Greta Epstein and Jamie Milne, have for one another can only be topped by their shared passion for delicious and nutritious food. This mouth-watering gallery of all things good for you yet yummy gets even better with the girls’ very relatable pun: “Give up carbs? Over my bread body.” @dessertmasters Dessert is love and even the staunchest of no-sugar cynics will be dumbstruck by the works…

These out-of-this-world treats are orbiting social media platforms – making us all starry-eyed and dreamy. We are totally besotted with galaxy doughnuts – as magical as the Milky Way! Easy to make, they simply comprise a few different batches of coloured icing, a quick swirl and there you have a showstopper bake. If your confidence levels aren’t skyrocketing to give it a go on your own, there are plenty of videos and tutorials in the cosmos online to aid you in achieving the perfect swirl of the night sky GALAXY DOUGHNUTS Makes 8 EASY 20 mins THE FLAVOUR COMBINATIONS 3 extra-large egg whites 300g icing sugar, sieved + extra, to dust few drops purple gel colouring few drops turquoise gel colouring few drops midnight blue gel colouring few drops navy…

HEAVEN SCENT Flamingo Party fragranced sachet for your cupboard or drawer, R75 for 115ml, home.co.za SNAP TO IT! ClipIt Flamingos clippers by Mustard, R129 (comes with six clips, two suckers and one elastic string), superbalist.com PICTURE PERFECT Flamingo Baby print by Clinton Friedman, from R1 995 for 450mm x 300mm (price dependent on size), esque.co.za WATERBIRD Flamingo jam jar, R39,99, mrphome.com IN THE FOLD Pink flamingo napkins, R290 for a set of two, handmadebyme.co.za TROPICAL TASTES Melamine flamingo dinner plate, R29,99 per plate, mrphome.com THINK PINK Pack of 45 flamingos (14cm x 7cm each) vinyl wall art, R340, twiggy.co.za…

I made a trip to Switzerland last year in April (spring) for pure pleasure – it is definitely one of the countries closest to my heart. The extreme seasons within a year are incredible: lush summers in pristine green; white winters with a dash of skiing – utter happiness! BIG CITIES, BIG POINTS OF INTEREST Zürich is a bustling city, but soon enough, you’re out and into the Swiss countryside. The architecture and culture are unique and exude a different way of life. I travelled from Bern as my base and had the best of both worlds: First World sophistication with a good helping of Old World charm. For those who love history and politics, sightseeing in and around the city will make your step counter spike! There’s the Aare…

Ride the wind to the wild West Coast of the Western Cape to the pearl that is Saldanha Bay, hop on a vessel and take a tour through oyster and black mussel farming in the bay, bubbly in hand. The bay of Saldanha is tucked into the rugged coastline of western South Africa. Spectacular blue-green sea waters are synonymous with this terrain, which is sparse with sandy soils. The wind pumps the cool temperature off the sea, with the Benguela Current carrying icy waters from the deep Atlantic Ocean – as it turns out, the perfect temperature and salinity for mariculture*. The area is home to a navy base and harbours a port for mining products to be shipped around the world, so has a working town feel. Recently, oyster…

“I love to use my senses and work with my hands, so cooking and wine are inevitably my go-to passion projects.” Jessica Saurwein has lived a life brimming over with wine. She’s worked on harvests in both South Africa and France, which inspired her to get a degree in Oenology and Viticulture. This led to her first job at Bouchard Finlayson. She’s now the sales and marketing manager at Kleinood Farm, while making wine on the side (Saurwein Nom Pinot Noir 2015). Jessica’s adorable schnauzer, Cinsaut, was born opposite a newly planted cinsaut vineyard. YOU DIDN’T GET INTO WINEMAKING THE CONVENTIONAL WAY – TELL US ABOUT THIS. After some late nights on rickety ladders on quiet farms, surrounded by nature, I knew that the wine industry would become my life’s…

ONE READER WILL WIN A CASE OF PINOT NOIR, VALUED AT R2 130 The Elgin Wine Route is fast becoming known for its quality production of pinot noir. Two of the region’s producers have teamed up to give an F&HE reader one powerful pinot noir prize. Win a case of 12 wines: six Paul Cluver Estate Pinot Noir 2014 and six Corder Cool Climate Pinot Noir 2013. To enter, email your full name, postal address and ID number with PINOT NOIR in the subject line to foodhome@caxton.co.za by 15 February 2017.…

DOS AND DON'TS WHEN MAKING CARAMEL • Ensure you have a sugar thermometer at hand to test the stage of the syrup. as well as a cup with water and a brush as an ’anti-crystallising kit . Dip the brush into the water to brush the sides of the pot to prevent sugar crystals from forming. • Don-t make caramel over high heat. as sugar burns quickly. You don-t want to end up with burned caramel. Keep the heat low to allow the sugar to melt slowly. • Stir the caramel only up until until boiling point never stir a caramel while it is boiling as you will end up with a crystallised mess. Take the caramel off the heat a few seconds before it is ready. as it will…

RAINBOW TROUT WITH PICKLED VEGETABLES AND BEETROOT CREAM Serves 4 EASY 45 mins + 3 hrs, to pickle THE FLAVOUR COMBINATIONS PICKLED VEGETABLES (Makes 1 x 500ml jar) 250ml (1 cup) rice wine vinegar 250ml (1 cup) water 15ml (1 tbsp) castor sugar 10ml (2 tsp) sea salt flakes 5ml (1 tsp) yellow mustard seeds 5ml (1 tsp) pink peppercorns 3 heirloom carrots, washed and thinly sliced 1 bunch radishes, sliced wafer-thin (using a mandolin) 5 sprigs fresh dill BEETROOT CREAM 3 medium-sized beetroots, cooked 80g low-fat natural or unsweetened yoghurt 50g reduced fat or Danish feta 10ml (2 tsp) lemon juice salt and freshly ground black pepper, to taste TROUT 15ml (1 tbsp) extra virgin olive oil 2 rainbow trout fillets 2,5ml (½ tsp) fennel seeds, finely ground sea…

“I was blown away. It was simply the most amazing food I’d ever had.” Some 10 years after his first meal at the London restaurant St. John – where chef Fergus Henderson has turned nose-to-tail dining into a no-frills fine art – Cape Town chef, Giles Edwards still speaks of his culinary alma mater in tones both hushed and awed. That first meal came at the end of a three-month stint in London pulling pints in a pub. Uninspired by his first year at university, and whiling away his December holidays in London, Giles wasn’t set on what he wanted to do with his life. The meal at St. John took care of that problem. Giles flew home to Cape Town, dropped out of university and told his parents he…

There are those who belittle our brandy as a mere mixer for Coke or an adjunct to rugby. In so doing, they not only miss out on world-class, multi-award-winning fine flavours, but also ignore the mystical, life affirming dimensions of this proudly South African amber essence. The precise history of brandy is lost in the mists of time but it was probably first distilled for ease of transport by 12th century European wine merchants. The subsequent discovery that storage in wooden casks improved flavour was a pleasurable coincidence. Brandy has been part of Cape culture since it was first produced on the Dutch ship De Pijl, anchored in Table Bay harbour in 1672. By the early 18th century, brandy was a well-established colonial bartering currency with Khoi intermediaries trading brandy…

The claim “low carb” and tantalising images of pizza slices – together? You had me at pizza, but oh, the carbs... starches, grains, sugars and processed foods – these are the vices we all commit too often. In the second helping of this carb-curbing read (the maiden edition being Low Carb is Lekker – A Truly South African LCHF Cookbook, published 2015), Inè shows us that low carb is still as pleasing with Low Carb is Lekker Two. When the going got tough for Inè, juggling career(s) as writer, voice artist, concept developer and performer, being a mother of two and at the time expecting twins – combined with unbalanced food choices, she realised it was time to get going! So she got writing – and cooking – simplifying terms…

YOGHURT-MARINATED PULLED LAMB BRUSCHETTA WITH SPINACH, TOMATO SALSA AND MINT YOGHURT Delightfully crisp bruschetta topped with tender lamb, feta-spinach and a salsa to kick off your alfresco dinner Makes 12 A LITTLE EFFORT 4 hrs 15 mins THE FLAVOUR COMBINATIONS LAMB 125g plain low fat/Greek yoghurt 60g tomato paste 30ml (2 tbsp) barbecue spice 30ml (2 tbsp) fresh oregano, finely chopped 15ml (1 tbsp) garlic, finely chopped 5ml (1 tsp) sugar 2 (750g) lamb shanks 125ml (½ cup) red wine salt and freshly ground black pepper, to taste TOMATO SALSA 150g tomatoes, finely chopped ½ (60g) red onion, finely chopped 5ml (1 tsp) red wine vinegar salt and freshly ground black pepper, to taste MINT YOGHURT 180g plain low fat/Greek yoghurt 45ml (3 tbsp) fresh mint, chopped 7,5ml (1½ tsp)…

Used as far back as the Middle Ages, verjuice is a great substitute for wine or vinegar in many recipes. Made from pressing unripe grapes, the juice is unfermented – therefore, containing no alcohol – and is used as an acidulant (lending dishes tart, sour or acidic flavours) in cooking. The famous Australian chef, Maggie Beer, was one of the first to pioneer and produce verjuice on a large scale, worldwide. Today, we can find it locally made and it’s available in most supermarkets. CHICKEN SCHNITZEL WITH VERJUICE, CAPERBERRY AND SAGE BUTTER SAUCE Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS SCHNITZELS 4 chicken breasts 45ml (3 tbsp) cake flour, generously seasoned with salt and freshly ground black pepper 2 large eggs, beaten 250g panko breadcrumbs olive oil, to fry…

I TRADED CHANEL, LOUIS VUITTON AND PRADA for chicken, lettuce and potatoes… pranced right off the runway and into a professional kitchen. Not the most obvious transition, as the modelling and culinary industries tend to run on opposite spectrums of the universe. I’VE BEEN OBSESSED WITH FOOD SINCE my Gran’s crispy, buttery, salted roast potatoes and I’ll eat anything (except green bell peppers – yes, the colour matters). I will go to all ends of the earth to find it and devour it. That’s my thing – I travel, I eat. STARTING A YOUTUBE SHOW has never been about telling the public about me and my life – it’s about creating a space where people can come to indulge their interest and for unusual dishes, be entertained and get involved.…

1 The world’s greatest lover, Casanova, routinely ate to make himself more virile. 2 Which highly poisonous sea dweller is a prized aphrodisiac in Japanese cooking? 3 In mythology, Cupid, the God of Desire, was punished for stealing which pantry staple? 4 St Valentine was born in the Italian city of , known for its “cucina povera” (peasant cooking). 5 True or false? In the 1800s, doctors prescribed chocolate as a medicine for pain caused by unrequited love. 6 In ancient Armenia, which fruit, symbolising fertility, did a new bride traditionally break by throwing it against a wall? 7 Vitamin , found in most citrus fruits, strengthens the walls of the arteries and reduces blockages to and from the heart. 8 Which edible flower, often used to make teas and…