Innholdsfortegnelse for May 2017 i Food & Home Entertaining

DR JACQUES VISSER Dr Visser is one of our vets of choice, and comes to the rescue with providing pet health advice and tips. “I qualified as a vet 18 years ago and have been working with cats and dogs ever since. My work is my passion; I like interacting with animals and people, and performing surgery. Married with two kids, six dogs and three cats, I basically just enjoy life!” A food trend I’m loving... is anything and everything spicy – Thai, Mexican, Indian... I’m looking forward to going to India at the end of the month. I’m welcoming winter by... spending time in my wine room with my favourite red Burgundies. Hot chocolate or a hot toddy? Neither! I go to Islay off the Scottish coast yearly and…

“GOOD MOMS let you link the beaters. GREAT MOMS turn them off first” AUTHOR UNKNOWN HAZELNUT-STUDDED WHITE CHOCOLATE AND CINNAMON BLONDIES These blondies are comfortingly chewy, nutty and cinnamon-laced. Whip up a batch for your mom on Mother’s Day, package the blondies in a box and include a jar of the white chocolate drizzle for serving. They’re perfect for leisurely Sunday baking too! Makes 24 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS BLONDIES 75g ground almonds 255g cake flour 10ml (2 tsp) baking powder pinch salt 5ml (1 tsp) ground cinnamon 2 x 80g slabs white chocolate, finely chopped 400g demerara sugar 250g butter, softened 5ml (1 tsp) vanilla essence 2 eggs 100g hazelnuts, roughly chopped WHITE CHOCOLATE DRIZZLE 2 x 80g slabs white chocolate, finely chopped 100ml fresh…

QUICK and easy We all have those moments when a friend calls to say she’ll be popping by for a quick visit (which you know with all the catching up to do, won’t be quick at all) and you have nothing to offer her – tea without the treat. Don’t fret, as SPAR has launched their cocktail-sized, heat-and-eat convenience range of mini puffs. Available in delicious spinach & feta and chicken variants, these mini puffs come in a box of 40, can be baked from frozen and will be ready in 25 minutes. How’s that for quick and easy! The recommended retail price is R41,99; available at select SPAR stores nationwide. spar.co.za RELISH this... Who doesn’t love a dash of relish? Peppadew’s range of relishes should without a doubt be…

“Golden doughnuts sprinkled with coconut gleam like jewelled orbs of sweetened goodness!” Nestled atop Linksfield Ridge lies Sylvia’s Market, aptly named after that wonderful winding road, which has connected Observatory and Orange Grove since the 1920s. And how welcome it has been to an area that has remained largely without an outdoor venue of this nature since the iconic Bruma Flea Market closed its doors many years ago. Now, locals can, once again, gather amidst rolling lawns every Sunday to enjoy not only the beautiful location on the ridge, but some fantastic fare, freshly made products and a day out in the sunshine. Growing week by week, Sylvia’s stalls offer a range of goods and fresh produce, from free-range eggs to beautiful handmade items, like Teak Bath & Body’s delicately…

A mother's love is unconditional and a pet owner's should be too. As much as you'd like a basket of fluffy newborns to cuddle, that's not always the best thing for your furry female friend. Dr Jacques Visser - a veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, a reality show that will air again on DStv’s VIA channel (147) from 26 May - explains why spaying is such an important process. YOU GET WHAT YOU SPAY FOR If you’ve ever had your heart broken by the image of a droopy pup or hopeless kitten behind shelter bars, you’re probably open to aiding the widespread plight of stray animals in any way you can. Fortunately, charity can start at home with your own four-legged lady! Spaying…

ONE READER WILL WIN A SIX-BOTTLE VERTICAL OF OLDENBURG CABERNET FRANC, COMPRISING TWO BOTTLES EACH OF VINTAGES: 2012, 2013 AND 2014, WORTH R1 825. THIS GIVEAWAY IS MADE EVEN MORE EXCLUSIVE AS THE 2012 AND 2013 VINTAGES ARE NO LONGER AVAILABLE TO THE PUBLIC. “A vertical tasting is where you taste a range of the same type of wine or cultivar, but of differing vintages. Usually, we taste from youngest to oldest,” explains Oldenburg winemaker, Philip Costandius. To enter, email your full name, postal address and ID number with OLDENBURG in the subject line to foodhome@caxton.co.za by 15 May 2017.…

LAMB CHOPS WITH GINGER, CHILLI AND BLACK BEAN SAUCE, AND SIMPLE GREENS Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS MARINADE/ SAUCE 3cm piece fresh ginger, peeled and grated 2 fresh chillies, chopped 2 garlic cloves, peeled and grated 30ml (2 tbsp) black bean sauce 60ml (4 tbsp) dark soya sauce olive oil, to fry 10 lamb chops SIMPLE GREENS 150g sugar snap peas 3 handfuls basil leaves 4 spring onions, thinly sliced salt and freshly ground black pepper, to taste lime wedges, to squeeze HOW TO DO IT 1 For the marinade, combine all of the ingredients in a large bowl and pour it over the lamb chops. Mix to coat all sides of the chops, cover and refrigerate to marinate, at least 30 minutes. 2 For the…

Not many chefs enjoy vineyard views while sweating it out behind the pass. But, from his brand new state-of-the-art kitchen, chef Eric Bulpitt can gaze across to the manicured vines of Avondale Wine Estate, his new home in the Cape Winelands. From establishing The Roundhouse as a gourmet destination, to blazing a culinary trail alongside George Jardine, Eric has long been a household name in Cape restaurant circles. When he opened The Restaurant at Newton Johnson in the Hemel-en-Aarde Valley in 2013, it marked a return to a more authentic style of cooking. Progressive and adventurous on the plate, yes, but equally rooted in seasonal produce and respect for ingredients. It’s a philosophy that carries through to his new restaurant, Faber, meaning “craftsman”. “We loved living and working in Hemel-en-Aarde,…

AVO MOUSSE WITH CAJUN PRAWNS This recipe is a delicious side dish – or a meal on its own! The flavours are beautifully fresh, and something about the combination of ingredients feels very special; the kind of thing to make when you need some luxury in your life. Full of good fats and bold flavours, you’ll only need a little to feel satisfied Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONS AVO MOUSSE flesh of 2 small avocados 3 spring onions, finely sliced juice of 2 limes + extra wedges, to squeeze 15g fresh coriander ½ fresh red chilli 1 garlic clove, peeled and minced 60ml (4 tbsp) reduced fat cream cheese 60ml (4 tbsp) fat free milk salt and freshly ground black pepper, to taste PRAWNS olive oil, to…

SWEET SENSATION DATE AND ALMOND MINI CAKES DRENCHED IN ORANGE SYRUP ROASTED BEETROOT WITH CRISPY BACON AND ROCKET A OLI Serves 4 EASY 30 mins SALAD 8 large SPAR Freshline Beetroot, peeled and cut into 6 pieces 30ml (2 tbsp) fennel seeds 45ml (3 tbsp) SPAR Extra Virgin Italian Olive Oil SPAR Iodated Sea Salt and freshly ground black pepper, to taste 200g SPAR Streaky Bacon 100g SPAR Walnuts 15ml (1 tbsp) SPAR Balsamic Vinegar ROCKET AÏOLI 3 large SPAR Egg yolks 375ml (1½ cups) SPAR Extra Virgin Italian Olive Oil juice of 1 small lemon 3 garlic cloves, peeled 50g SPAR Roasted & Salted Almonds 200g SPAR Freshline Rocket Leaves 200g SPAR Freshline Rocket leaves, to serve fennel sprigs, to garnish HOW TO DO IT 1 Preheat the oven…

Heartfelt gifts Thank you for the edible gift ideas in your December issue (pages 68 – 73). We decided to celebrate Christmas simply this year, with no bought gifts. And so, my mom’s famous recipe for chocolate caramel slices was a regular feature on my farm kitchen table in the days leading up to Christmas. Having grown up in Zimbabwe, I’ve come to value handmade gifts: jars of honey or platters of mince pies would be exchanged at church. This year, in a way, was no different – despite being far from home. A smoked gammon, from our very own sounder of swine, was sent over to a friend, and a basket overflowing with veggies and a delicious home-made braai sauce came back our way. I couldn’t help but smile…

MOTHER’S DAY BRUNCH KOMBUCHA PINK PALOMA MIMOSAS PAGE 76 THE COFFEE DATE PAGE 69 PUMPKIN, LIME AND CHILLI HUMMUS WITH CHEESY TORTILLA DIPPERS PAGE 57 PASTEIS DE NATA PAGE 14 BLACK SESAME SEED PAVLOVA WITH PORT-POACHED PEARS AND ROASTED WHITE CHOCOLATE SAUCE PAGE 78 Samanta “A delicious selection of my favourite recipes from this issue, to create a Mother’s Day brunch buffet of note. With everything from savoury to sweet, healthy(-ish) to decadent, you should have the whole family covered with this one.” CARB CONSCIOUS FEAST AVO MOUSSE WITH CAJUN PRAWNS PAGE 108 EASTERN AUBERGINES PAGE 96 ROAST PORK FILLET WITH FIGS AND RED ONIONS, AND CIDER GRAVY PAGE 98 DARK CHOCOLATE AND BEETROOT CUPCAKES PAGE 85 Andrea “I’ve never been accused of giving carbs the cold shoulder! However, when…

SOOTHING LEMON HOT TODDY Makes 2 EASY 20 mins In a jug, place 45ml (3 tbsp) dark rum, 25ml (5 tsp) lemon juice, 15ml (1 tbsp) honey, 2,5ml (½ tsp) apple cider vinegar, 125ml (½ cup) hot ginger tea/ boiling water and 2 cinnamon quills. Mix to combine well, then pour into 2 cups/glasses and garnish with the cinnamon quills and lemon slices, if desired. LEMON CHICKEN SOUP Serves 4 EASY 30 mins In a large pot, heat a glug olive oil over low heat. Fry 1 peeled and diced onion, 1 peeled and minced garlic clove, 2 chopped celery sticks and 1 finely diced carrot until soft, about 10 minutes. Add 1L (4 cups) chicken stock, the juice of 2 lemons and 125ml (½ cup) fresh cream, and bring…

Dr Gail Blake, GP and mother of four, had no idea nine years ago that she would be influencing more than her family about provenance and the value of slow food. Never in her wildest dreams did she think her weekend hobby would become such a success. Growing up in Bellville, she studied medicine at Stellenbosch University and started her fulltime Stelldoc Medical Centre there. The Stellenbosch Slow Food Market was the first of its kind. Trailblazer Gail was inspired by her hero Carlo Petrini, whom she admires for unashamedly claiming that food is one of our greatest pleasures; that all landmark occasions are marked by food. He started the Slow Food International movement in 1986 in Italy, and there are now 120 “chapters” worldwide. Situated at Oude Libertas in…

1 Living the Healthy Life Jessica Sepel 2 Low Carb is Lekker Two Inè Reynierse 3 The Real Meal Revolution Prof Tim Noakes et al 4 The LOSE IT! Magazine CookbooK Lose It! Magazine 5 Feast with Sababa – Middle Eastern & Mediterranean Food Tal Smith 6 The Low Carb Creed Sally-Ann Creed 7 Real Meal Revolution – Banting 2.0 Jonno Proudfoot and the Real Meal Revolution Team 8 Food, Health & Happiness Oprah Winfrey 9 Durban Curry So Much of Flavour – People, Places & Secret Recipes Erica Platter and Clinton Friedman with Devi Sankaree Govender 10 Low Carb Is Lekker Twee (Afrikaans) Inè Reynierse…

WHAT ELSE IS IN SEASON? VEGGIES avocados, baby marrows, broccoli, celery, green beans, kale, peppers, spinach and tomatoes FRUIT apples, granadillas, guavas, papayas, pears and quinces HEARTY COMFORT FOOD PURÉED BEETROOT AND CARROT SOUP A hearty, thick soup that is perfect as comfort food for the colder months Serves 4 EASY 50 mins Place 10 small beetroots in a pot of cold water. Bring to a boil and simmer, 30 minutes, until tender. Peel and quarter the beetroots. Add them to a pot with 100g grated carrot, ½ medium peeled and finely chopped onion, 2 large garlic cloves, 375ml (1½ cups) water, 1 vegetable stock cube/sachet/15ml (1 tbsp) powder, 5ml (1 tsp) ground cumin and 2,5ml (½ tsp) ground ginger. Cover and simmer, 15 minutes. Pour in 250ml (1…

THE COFFEE DATE Serves 2 EASY 40 mins THE FLAVOUR COMBINATIONS FIG CHIPS 4 large figs 60ml (4 tbsp) icing sugar CACAO NIB CRUNCH 30g salted butter 30ml (2 tbsp) soft brown sugar 5ml (1 tsp) vanilla extract 50g cacao nibs 15ml (1 tbsp) poppy seeds 25g whole almonds 15ml (1 tbsp) sesame seeds + extra, to garnish TAHINI OATS 45ml (3 tbsp) tahini (sesame) paste 500ml (2 cups) full cream milk 30ml (2 tbsp) honey 180g instant oats DATE BALLS 45g oats 100g dates, chopped 1 shot espresso, to serve HOW TO DO IT 1 To make the fig chips, preheat the oven to 70°C. Slice the figs to a thickness of about 0,2cm. Lay the slices out on a greased and lined baking sheet, and dust with the…

Being treated to a Route du Bonheur by Relais & Châteaux (a journey of food and friends) was memorable. After breakfast at Ellerman House and lunch at Delaire Graff Estate, we headed to Bushmans Kloof Wilderness Reserve & Wellness Retreat. Dinner by the light of 100 candles in an original shepherd’s cottage was followed by a magical midnight star gazing. I wondered how this could ever be topped. The climax was returning to Cape Town for the sumptuous Low Carb High Tea at The Cellars-Hohenort Hotel. Following the trend of lowering your carb intake does not mean you cannot indulge. As we settled at a table overlooking the beautiful gardens, we were offered a selection of teas, bubbly and tiers of edible treats. I decided to delicately work my way…

ROASTED BEEF WITH RELISH-AND-HERB BUTTER AND SWEET ROASTED BABY CARROTS Serves 4 – 6 EASY 2 hrs 30 mins THE FLAVOUR COMBINATIONS 2 onions, peeled and wedged 5 garlic cloves, peeled and halved 1,6kg beef roast olive oil, to drizzle salt and freshly ground black pepper, to taste 4 sprigs fresh rosemary + extra, to garnish 2 x 200g punnets baby carrots handful sage leaves + extra, to garnish RELISH-AND-HERB BUTTER 200g butter, softened 1 garlic clove, peeled and minced handful rosemary leaves, finely chopped handful thyme leaves 60ml (4 tbsp) mild/hot relish HOW TO DO IT 1 Preheat the oven to 230°C. Place the onion wedges and halved garlic cloves in a large roasting dish. Put the beef roast on top of the onions and garlic, and drizzle with…

Just like my mom, I have an unabiding passion for beautiful crockery and flatware, much to the detriment of my bank account and cupboard space... the launch of the Haus range by Hertex marks this quality fabric brand’s extension to homeware, which their creative director and head homeware buyer, Katrin Herrmann-van Dyk says, “felt like a natural progression... considering our experience and influence in the industry”. Along with soft furnishings, rugs and occasional furniture comes this beautiful selection of organically inspired patterned bowls and servers, sleek flatware and linen napery. Prices range from R300 for napery; from R275 for mango wood serveware; R175 for mango wood salad servers; R350 for the marble serving board; from R550 for stainless steel flatware. The Haus collection is available at select Hertex showrooms. Call…

@jannisescott1 She exists: a woman who makes “feeding a house full of hungry boys” look both easy and enjoyable! Torontonian mom, Jannise Scott celebrates family through home-cooked culinary magic. This is proof that, despite busy schedules, demanding work and teenagers with pre-established plans, a sit-down family dinner is possible. @babyfoode Welcome to kids’ food prep 101! If you’ve ever needed a comprehensive game plan for preparing everything from baby purées and muffins, to full family meals, self-proclaimed “control freak” Michele Olivier has you covered. This Colorado-based mom of two girls is the last word when it comes to high-standard lunch box creativity. @leesamantha Malaysian mother, Samantha Lee has two daughters and is determined to make food tell a story, and these plates do: the tale of her artistic aptitude and…

PASTEIS DE NATA Our take on the traditional Portuguese custard tartlets: although not a new recipe, these delightful treats are enjoying a revival – and for good reason! They are wonderfully moreish Makes 12 A LITTLE EFFORT 1 hr 50 mins THE FLAVOUR COMBINATIONS PASTRY 300g cake flour + extra, to dust pinch salt 30ml (2 tbsp) castor sugar 140g butter, cubed 30ml (2 tbsp) iced water CUSTARD 10ml (2 tsp) cornflour 250ml (1 cup) fresh cream 160g sugar pinch salt 4 egg yolks, whisked 5ml (1 tsp) vanilla essence ground cinnamon, to serve HOW TO DO IT 1 For the pastry, place the cake flour, salt, castor sugar and butter in a large bowl. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add the…

1 Timber finishes are hot this year, and Italtile’s 3D Baroque Acacia Wooden Cladding, R2 399 per square metre (120cm x 20cm x 1,1cm), has us all longing to revamp our homes. italtile.co.za 2 Add a pop of colour to a gloomy day with this Acid Yellow Berber Throw, R950, from Hertex’s new homeware range, Haus. hertex.co.za 3 Stock up with these beauties from Woolworths’s winter range: Metallic Art Deco Mugs, R69,95 each.woolworths.co.za 4 This silk blossom scatter, R1 295, from Weylandts provides a tender, feminine touch to your living space. weylandts.co.za 5 A striking hand-knotted Tibetan wool Overleaf Yellow rug by Marni, R18 603 per square metre, to lend a touch of luxe texture to your existing decor. therugcompany.com 6 A seductive yet warm aroma will linger when this…

Cabernet franc seems to spend its life waiting in the wings while big brother, cabernet sauvignon, hogs all the limelight. This overlooked grape originates in Bordeaux and is commonly blended with cabernet sauvignon and merlot. Increasingly though, there are a number of single varietals being made on home soil, and one of the winemakers championing the cause is Bruwer Raats. “Cabernet franc has the elegance of Burgundy, the structure of Bordeaux and the spice of the Rhône. All three components captured in one varietal,” Bruwer encapsulates. His winery focuses on just two varietals: cab franc and chenin blanc. He made this decision almost two decades ago – before either wine had any sniff of popularity. “I saw the potential of cab franc as a single variety while working at another…

BRIOCHE PIZZA WITH FENNEL BULB, BOCCONCINI, FIGS AND HAZELNUTS Serves 3 – 4 (makes 3 pizzas) A LITTLE EFFORT 3 hrs THE FLAVOUR COMBINATIONS BRIOCHE BASE 30ml (2 tbsp) lukewarm milk 5ml (1 tsp) castor sugar 6g instant dry yeast 240g cake flour + extra, to roll 2,5ml (½ tsp) salt 2 eggs 80g butter, cubed and softened TOPPINGS 1 fennel bulb, finely sliced + leaves, to garnish 6 figs, finely sliced 100g hazelnuts, roughly chopped 2 x 150g tubs bocconcini, drained and torn (available at woolworths.co.za ) vine tomatoes butter, to dot salt and freshly ground black pepper, to taste honey, to drizzle (optional) HOW TO DO IT 1 For the brioche, combine the lukewarm milk and the castor sugar in a large jug. Add the…

PUMPKIN, LIME AND CHILLI HUMMUS WITH CHEESY TORTILLA DIPPERS Serves 4 – 6 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS HUMMUS 500g pumpkin, cut into 1,5cm cubes small handful thyme and rosemary leaves, roughly chopped 15ml (1 tbsp) + 60ml (4 tbsp) olive oil salt and freshly ground black pepper, to taste 1 x 400g tin chickpeas, drained 2,5ml (½ tsp) cayenne pepper zest and juice of 1 lime 1 garlic clove, peeled and minced TORTILLA DIPPERS 4 white wraps 40g butter, melted 100g mature Cheddar, finely grated fresh coriander, to serve lime wedges, to squeeze HOW TO DO IT 1 For the hummus, preheat the oven to 190°C. Place the pumpkin cubes on a roasting tray, and toss with the fresh herbs and 15ml (1 tbsp) olive oil.…

Dressed in jeans, hardy shoes, hats and clutching umbrellas, we walk up the beaten track towards Ganico Organic Farm. We’re met with beaming smiles, handed pomegranate and rosemary G&Ts, and led past Ruby (the vintage Mercedes-Benz food truck), through a pomegranate-lined path towards an idyllic, 16-metre long table dappled with lights and parasols. We find our section and shake the inviting hands of the strangers we shall soon be calling friends. We tap our feet to the cool beats of electro swing and gobble up canapés ornamented in pomegranate rubies and drizzles from the very fruit that surrounds us. It’s difficult to describe the ambience: it’s a feeling of celebration, excitement and a soft sense of wonder in being part of something so fleeting, because in just a few hours,…

1 According to the superstition of countries like Italy, Israel and Malta, what will happen to a baby if their mother is denied a food she is craving during pregnancy? 2 Which meal was invented by Anna Russell, 7th Duchess of Bedford, to combat a late afternoon energy slump? 3 What cake do many English families consume on Mothering Sunday? 4 What is the “mother” substance in apple cider vinegar? 5 Women should eat twice as much while pregnant. True or false? 6 What drink is typically featured during royal tea, but not afternoon tea? 7 In France, what does the cake given to a mother on Mother’s Day traditionally resemble? 8 According to a Chinese old wives’ tale, a child will have a negligent temperament if their mother’s food…

The small fruits of the baobab tree fall from branches during the dry seasons, are harvested before being cracked open, and the naturally dry, powdery “pulp” of the fruit sieved several times to remove any seeds and fibres. The resulting product is a soft, creamy coloured powder. Truly Africa’s superfruit, the powder contains vitamin C, calcium, magnesium, potassium, B-complex vitamins, substantial levels of dietary fibre and is an excellent antioxidant. With more vitamin C than oranges and more calcium than milk, baobab powder can help to boost the immune system and promote overall wellbeing. Add a scoop to your diet, whenever you can, for an extra nutritional boost. FIG, NAARTJIE AND SESAME BLISS BALLS Makes 25 – 30 EASY 45 mins THE FLAVOUR COMBINATIONS 70g pitted dates, soaked in boiling…

I’VE BEEN COOKING PROFESSIONALLY for 15 years. My earliest food memory is of making samoosas with my mother for family friends who were coming round for dinner. She made the filling and I was tasked with folding it into thin strips of pastry, to be transformed into mini triangular cocktail samoosas. I was so proud of “my” samoosas and I beamed when my mother told our visitors that I had made them! It’s this passion for food and cooking that has taken over my working life. I am partly self-taught, but also coached by the women in my and my husband’s families (the latter being from a different part of India than my own). In the early parts of my career, I worked in a number of restaurants, including Café…