Innholdsfortegnelse for June 2017 i Food & Home Entertaining

All of us have soundtracks to the chapters of our lives - songs that make the world stop for a minute whenever and wherever we hear them... whether reminiscent of wayward teenage days, the ever-present pain of a first love or the heady swirl of university life. Or perhaps it’s a ballad that simply makes your emotions and thoughts bubble up, as it “clicks” with your soul. For me, one such track is “Windmills of Your Mind”. Written in 1968, it’s been sung over the decades by everyone from Barbra Streisand to Sting (and even Eva Mendes did a haunting rendition) but my favourite is the version by Dusty Springfield, whose famously vulnerable and understated tones never cease to tiptoe over my heart. And as we compiled this issue, two…

WINNING LETTER The gorgeous floral and Easter-inspired cake on the cover of the April 2016 issue caught the eyes of both my mother and me during a shopping trip to our local Woolies. Coffee forgotten, we grabbed the issue from the shelf and carried it to the counter like a precious jewel - we’re both complete foodies, and we buy the issue every month, as soon as we see it on the shelves! I’ve always thought the most important thing about food is the people you’re serving it to - a table set with polished silver, beautiful serveware, sparkling glasses... and empty chairs is of no use at all - it’s the guests at the table who really count. We’ve always been blessed to have enough food and an open…

Trending: Legume pasta TRENDING Legume pasta Lentil pasta with leeks and shredded Brussels sprouts Serves 4 EASY 30 mins Move over, wheat-based pastas! We’re loving the health benefits of Happy Earth People’s chickpea and lentil fusilli pastas – they’re made with nothing but 100% chickpeas and lentils respectively, so are fabulously high in protein, low GI and free from all grains, including wheat. Serve with your favourite pasta sauce, preferably loaded with veg, for extra goodness. Available at select health stores and online at happyearthpeople.com, faithful-to-nature.co.za, yuppiechef.com THE FLAVOUR COMBINATIONS olive oil, to fry 4 leeks, rinsed and chopped 2 garlic cloves, peeled and minced 300g Brussels sprouts, shredded 125ml (½ cup) fresh cream 125ml (½ cup) milk 25ml (5 tsp) chicken stock granules salt and freshly ground black pepper,…

The Rust-en-Vrede heritage building is something of a surprise after having navigated the fairly busy streets of downtown Durbanville. Set in lush gardens, a visit here takes you back to another time. The SPOT Artisan market – every last Saturday of the month – is the perfect excuse to explore the grounds and do some shopping at the same time. The market features all types of artisan wares, from handmade jewellery and clothing to fresh flowers, ceramics, artworks and, of course, plenty of food and drink. The historical property was built in the 1840s and was originally used as a prison and police headquarters. It was then turned into a couple of semi-detached houses in 1927; and it was only in 1978 that the municipality took on the task of…

DESIGNER TOUCH Grande and Piccola Cage Suspension Lamps by Diesel Living with Foscarini, R18 345 (incl. VAT). cremadesign.co.za MINIMALIST’S MUST Fidelio Cabinet by Roberto Lazzeroni, R234 000 (excl. VAT). poltronafrau.com MARBELLOUS Sen coffee tables by Kensaku Oshiro for De Padova, price on request. generationdesign.co.za TWINNING Porada Arena Armchairs, R65 000 per chair. maldini.co.za FASHION FORWARD Modular Fashion Sofa by Futura, R124 500. casarredo.co.za…

SNIPS AND SNAILS Perhaps you believe a little too strongly in the phrase “boys will be boys”, but leaving your fluffy Casanova without a very necessary snip isn’t the best idea. Dr Charlotte Visser – veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) – explains why neutering is such an important process. The neutering process in male cats and dogs is efficient and simple: general anaesthetic, two tiny incisions in the scrotum for cats and only one for dogs, both testes removed, and 5 – 15 minutes later, your boy’s eyes will be fluttering open. He’ll be a little dazed from the anaesthetic and sans some anatomy, but this simple op has just lowered his chances of prostatic hyperplasia, prostate cancer, testicular cancer, and perianal adenomas and hernias. You’ve done…

Welgemeend made the first South African Bordeauxstyle blend in 1979. Since then, the category has grown exponentially with the number of producers doubling in the last 10 years. Some say it’s the most important style of winemaking, as it’s the one edging SA wine into the international fine wine market - with heavy hitters like Vilafonte, Kanonkop’s Paul Sauer and De Toren leading the charge. A Bordeaux-style red blend has a core of cabernet sauvignon and merlot, with or without any of the following three red grape varieties of Bordeaux, France, added: cabernet franc, petit verdot and malbec. Bordeaux is home to 57 appellations, with more than 10 000 producers and these wines are known for their incredible ageability. Here, at home, producers interpret the style in a variety of…

Luciana Treccani points to a quote by Sophia Loren on the wall of their home-away-from-home, Cafe del Sol Classico. It says: “The most indispensable ingredient in all good, home cooking is the love for those you are cooking for.” Indeed, this is their secret ingredient... the elixir to Cafe del Sol’s immense and continuing success. Although born in South Africa, Luciana and her family relocated to and from Italy seven times. Torn between their love of both countries, they created a life betwixt the best of both their worlds. Much of her childhood was spent in Brescia, a small town in Italy’s northern region of Lombardia, where she fondly remembers “growing up” in the kitchen. “Every Sunday morning I was woken up early to help my mother make ravioli in…

Beef, whisky and cheese mushroom burger A quick and easy meal for Father’s Day - or Friday Burger Night. Serve with a big green salad or green veggies for an extra boost of nutrients! Serves 4 EASY 45 mins THE FLAVOUR COMBINATIONS MUSHROOM “BUNS” 8 brown mushroom steaks small handful rosemary leaves, finely chopped salt and freshly ground black pepper, to taste olive oil, to drizzle and fry BEEF PATTIES 1 garlic clove, peeled and minced 500g extra-lean beef mince whisky, to brush TO SERVE 4 thin cheese slices 200g low fat yoghurt, combined with 5ml (1 tsp) smoked paprika and salt, to taste microherbs, to garnish HOW TO DO IT 1 For the mushrooms, preheat the oven to 200°C. Arrange the mushrooms in a baking tray, sprinkle with the…

Herbed meatballs in tomato sauce with melty mozzarella The simplest ingredients transformed into a delicious, homely Italian-inspired family feast, perfect for cosy nights in Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS MEATBALLS 15ml (1 tbsp) olive oil + extra, to fry 1kg beef mince handful thyme leaves handful rosemary leaves, finely chopped small handful sage leaves, finely chopped salt and freshly ground black pepper, to taste TOMATO SAUCE 15ml (1 tbsp) olive oil 4 garlic cloves, peeled and minced handful thyme leaves handful rosemary leaves, finely chopped 125ml (½ cup) red wine 250ml (1 cup) beef stock 2 x 400g tins chopped tomatoes pinch sugar, if needed 150g fresh bocconcini mozzarella, drained, dried and torn basil leaves, to serve chargrilled ciabatta toast, to serve (optional) HOW TO DO IT…

FROM DRILLING to grilling Shopping for Dad can be quite a challenge, especially if he’s convinced “he has everything”! If your dad loves to be in the kitchen, cooking up a delicious meal or proudly braaiing on the patio, these gift ideas will inspire his adventurous side. With a host of exciting products, Eetrite has vowed to help you spoil your papa this Father’s Day with a range of good quality outdoor, braai and barware items... the only challenge will be to pick the right one for this extra-special man! So, why not pick more? We have our eye on the Three-Piece Carving Set (with bamboo board), R546,90; and the BBQ Wood Chip Smoking Cylinder, R189, which are both available at bankskitchenboutique.co.za and Hirsch’s stores. For more information on Eetrite…

Mushrooms in red wine with rosemary Serves 2 as a side EASY 30 mins In a large frying pan, place a glug olive oil, 1 peeled and minced garlic clove and the finely chopped leaves of 2 fresh rosemary sprigs. Fry over medium-low heat, stirring, 3 minutes. Turn the heat up to high, add 80g butter and 150g halved baby button mushrooms. Fry, continuously stirring, until the mushrooms are browned, about 10 minutes. Add 80ml (⅓ cup) red wine and simmer to cook off the alcohol, 5 minutes, before adding 80ml (⅓ cup) fresh cream and simmering gently, 2 minutes. Season with salt and freshly ground black pepper to taste, chopped fresh parsley and serve immediately as a side. Mulled wine Serves 6 EASY 30 mins In a large pot,…

The man of the moment, Maps gets a taste of Italian fare at its × nest in Milan and shares a few highlights... Born in Soweto to SA football player, Marks Maponyane and his wife Sylvia, Maps is undoubtedly one of SA’s most stylish and multi-talented individuals as a TV presenter, actor and model. Having completed his BA Degree in Media Studies, French, English and International Human Rights at Wits University, Maps is not only a style icon, but also an entrepreneurial businessman and philanthropist. Whisked off to Milan to attend the Milan Fashion Week, Maps got to indulge his Italian food cravings too. MILAN IS EN VOGUE! A bustling city, streets oozing fashion; a treasure trove of architectural wonders and beautiful people with a strong sense of style... this…

Albie Koch, cellar master at De Toren Private Wine Cellars, grew up in the Overberg. “I initially wanted to be an architect, as I really enjoy design. We have a sheep farm in Namaqualand and so, my studies eventually went in the direction of farming at Elsenburg, instead.” This luckily included making wine and Albie’s future was soon set. “Winemaking was the solution to my interests: designing something you can enjoy.” Albie has been married to Magderi for 13 years; the pair has two beautiful boys and three dogs. WHAT MAKES THE PHILOSOPHY AT DE TOREN DIFFERENT? We planted our vineyards to specifcally make Bordeaux blends. We’re doing what the French have done: we designed our vineyards to produce the style of wine we wanted to bring about. Our focus…

WHAT ELSE IS IN SEASON? VEGGIES avocados, beetroot, cabbage, cauliflower, celery, chives, kale and spinach FRUIT apples, gooseberries, grapefruit, guavas, limes, naartjies, oranges, papaya and pears BURGER NIGHT LEMON MERINGUE “MALTSHAKES” A fun drinkable version of the well-loved lemon meringue tart Serves 4 EASY 15 mins Combine 1L (4 cups) slightly defrosted good-quality vanilla ice cream, 500ml (2 cups) milk, 80ml (1/3 cup) condensed milk, zest of 2 lemons, 125ml (½ cup) lemon juice and 60ml (4 tbsp) Horlicks powder in a high speed blender, and blitz until smooth. Drizzle the insides of 4 serving glasses with 240g lemon curd. Pour in the maltshake mixture. Decorate the tops with 80g crushed store-bought mini coconut biscuits, 100g crushed ready-made meringue buttons, 80g store-bought chocolate malt balls and fresh mint. COOK’S TIP…

The wait to get my face-toface with Lapo Magni was every bit as entertaining and edifying as I suspected it would be. Like a true Italian, he offers me an espresso and a roll-your-own cigarette. Lapo captures me with a heavy Italian accent and his infectious love for the world around him, and before I know it, there’s an unattended stream of smoke and steam curling through the air, as we delve into the fascinating life of this young man. Born and raised in Florence (“the beating heart of Tuscany”) Lapo Magni grew up under the skilful hand of his mother, Elena Mattei, chef and owner of Cucina con Vista Cooking School in Florence. It was through a combination of Godgiven talent and her natural tutelage that Lapo gained a…

Rome-born but worldbred, Melissa Forti (turning 40 this year - “and I couldn’t be happier!” she exclaims), is the cutting-edge connoisseur behind updating some of Italy’s most beloved bakes. Her first cookbook, The Italian Baker - 100 International Baking Recipes with a Modern Twist (Quadrille Publishing), is a stylish revival of traditional baking, adding modern flair to Nonna’s favourites. A nation proudly responsible for some of the world’s fnest and most comforting dishes, Italy has earned its place as a foodie nirvana. Yet, among the traditional pastas and produce emerges a new hero: Italian-global fusion-baked goods. The Italian Baker’s platefuls of decadent deliciousness blend the personal, worldly and traditional, thanks to self-taught baker Melissa’s mantra of travelling many roads, meeting many people, and tasting many cakes. Ever since her Roman…

Caribbean-inspired chicken breasts with coconut rice You might question the idea of using banana in a savoury dish – I can assure you, though, that this won’t taste like dessert but, rather, deliciously tropical, savoury and sunny Serves 2 EASY 1 hr THE FLAVOUR COMBINATIONS CHICKEN 2 bananas 2 garlic cloves, peeled and minced pinch dried chilli flakes 15ml (1 tbsp) ground cumin 15ml (1 tbsp) ground coriander 125ml (½ cup) coconut milk (reserve 60ml from the tin for the rice) 2,5ml (½ tsp) ground ginger 30ml (2 tbsp) hot English mustard powder zest and juice of 1 lime + extra wedges, to squeeze handful coriander leaves, roughly chopped + extra leaves, to garnish salt and freshly ground black pepper, to taste 4 chicken breasts (skinless and boneless) RICE 250g…

CHEVAUNROUX Hailing from a small town in the Boland where “to dine” always meant to dine well, this upbringing allowed writer Chevaun to dip her toes in the proverbial foodie world. “I’m rarely without a glass of bubbles in hand and, ahem, what some might call, a bit of a coffee snob.” I’m welcoming winter... by fnding a few more books to tuck into during the chilly Cape Town days. My favourite dish in Lapo’s Kitchen [page 76]... was the sformato di verdure (vegetable souffe), which had me at first bite! It has the perfect balance of simple and rich favours... so yum! Hot chocolate or hot toddy? Hot chocolate – with chilli, a chocolate swizzle biscuit and mini mallows. JENNYHANDLEY As the owner of a brand performance company and…

foodandhome.co.za GIVE WINTER THE COLD SHOULDER WITH INSTANT SATISFACTION ON OUR HOT AND HAPPENING WEBSITE Cosy winter warmers This month, we’re turning up the heat with curries to warm the cockles of your heart, a collection of comforting soup recipes and one-pot dishes to banish the winter blues. Beat the chill with great giveaways Risoli’s non-stick coating makes cooked food healthier, dietetically superior and more environmentally friendly. We’re giving away a nylon kitchen tools hamper worth R680. New to South Africa, leading global cleaning utensil brand, Chux®, is finally on our shelves! Five online readers will each win a Chux® hamper, worth R300. #HackYourKitchen We take the stress out of cooking and entertaining by sharing our favourite, tried-and-tested kitchen hacks with you. Keep your eyes peeled to our social media…

Hein van Tonder Hein van Tonder is a Cape-based food photographer and stylist. He creates recipes; styles dishes; photographs food, chefs and restaurant interiors. A former accountant, Hein can honestly say that his new career is much more exhilarating! I started heinstirred.com about four years ago, when I craved a creative outlet (while counting numbers during the day), and combining my love of food and photography was a logical step. My first photos were just terrible! So, I attended some photography courses, followed by a food photography and styling workshop, to learn as much as I could. The workshop was pricey, so I made a commitment to have a new post on the blog every week to force myself to constantly practise. Four years down the line and there’s a…

basil PREVENTION IS BETTER THAN CURE Herbs not only add flavour to our food; packed with vitamins and minerals, they have many health benefits. The effects of regularly using herbs are wide ranging: from building a healthy immune system and improving our digestive tract, to Increasing energy levels and our sense of well-being. HERBS FOR WINTER HEALTH Echinacea strengthens our Immune systems. Basil, echinacea, elderflower and nasturtium are excellent for treating colds and flu; sage is beneficial for sore throats. Echinacea GROWING • Basil likes a protected site with well-drained soil. It prefers full sun, but doesn't mind some afternoon shade in summer. It can be grown from seeds or seedlings. Sow basil seeds in modules and transplant the seedlings Into larger pots, so they can grow bigger while waiting…

SUBSCRIBE TO FOOD & HOME ENTERTAINING AND GET 35% OFF OUR NORMAL COVER PRICE SUBSCRIBING IS EASY • Call 087 405 2002, fax 0866 704 101, email subs@magsathome.co.za or subscribe online at foodandhome.co.za or magsathome.co.za. • Make your cheque out to Ramsay Media, Freepost CB0209, PO Box 596, Howard Place, 7450 (no stamp required). • EFT/direct deposit payable to RamsayMedia into Nedbank account number: 1232073059; branch: Business Southern Peninsula; branch code: 12320900. Please use your surname and subs number or contact number as a reference. Please fax proof of payment with address details to 086 670 4101 or email to subs@magsathome.co.za. • SMS the words CAXTON FH to 40573 (SMS costs R1). • Offer is valid for South African residents only. For foreign subscriptions, call (+27)21-045-1809. • Please allow time…

Beer, orange and spice caramel sauce A jar of this delicious sauce makes a wonderful home-made gift for Dad on Father’s Day Makes about 1 cup EASY 1 hr THE FLAVOUR COMBINATIONS 1 (340ml) bottle lager 4 cardamom pods 2 cinnamon quills peel of ½ orange (using a vegetable peeler to create large strips) 60g butter 225g treacle sugar 250ml (1 cup) fresh cream 5ml (1 tsp) vanilla essence large pinch salt HOW TO DO IT 1Place the beer, cardamom I pods, cinnamon quills and orange peel in a large pot. Bring to a boil and reduce to 250ml (1 cup), about 10 minutes. Add the butter and treacle sugar, and cook over medium heat, stirring occasionally, until thick and syrupy, about 10 minutes. Stir in the fresh cream carefully…

CRISPY PARMESAN SHARDS WITH CR ME FRA CHE AND BEETROOT SALSA Serves 6 � 8 EASY 10 mins THE FLAVOUR COMBINATIONS 150g Parmesan, grated SALSA 2 cooked small beetroots, peeled and cubed 1 large mango, peeled and cubed 2,5ml (� tsp) crushed chilli flakes 1 small red onion, peeled and finely chopped small handful chives, chopped + extra, to garnish salt and freshly ground black pepper, to taste 125g cr�me fra�che black and white sesame seeds, to sprinkle HOW TO DO IT 1 Preheat the oven to 190?C and line a large baking sheet with a silicone mat. If a silicone mat is not available, grease and line the baking tray with baking paper. Sprinkle 2 handfuls of the grated Parmesan onto the silicone mat or baking paper and lightly…

BASIC BONE BROTH Below are the basic recipe for making either a beef, lamb, pork or chicken broth. The methods are similar for all broths – however, it’s not necessary to roast the chicken bones Makes 2 – 3L EASY 24 – 48 hrs THE FLAVOUR COMBINATIONS BEEF, LAMB OR PORK BROTH 2kg mixed pack marrow, knuckle, short ribs and neck bones (either beef, lamb or pork bones) CHICKEN BROTH 2 chicken carcasses + about 500g chicken necks/feet 4 bay leaves 30ml (2 tbsp) apple cider vinegar HOW TO DO IT 1For beef, lamb or pork broth, preheat the oven to 200?C and roast the mixed bones in a roasting tray in the preheated oven, 1 hour, until well browned and caramelised. 2Place the roasted beef, lamb or pork bones…

Galbani Mozzarella is known for its smooth texture and taste. After all, it’s been the numberone cheese in Italy for more than 130 years. Galban Mozzarela Caprese tart Serves 6 EASY 30 - 40 mins THE FLAVOUR COMBINATIONS 400g ready-rolled puff pastry, defrosted at room temperature flour, to dust 1 lightly whisked egg, to brush 250g mixed tomatoes on the vine 5ml (1 tsp) sea salt flakes 15ml (1 tbsp) olive oil 375g Galbani Mozzarella, thickly sliced handful fresh basil, to garnish HOW TO DO IT 1 Preheat the oven to 200°C. Line a baking tray with baking paper. 2 Place the puff pastry flat on a lightly floured surface. Cut a 1cm-wide strip from each side of the pastry and put aside. Brush a slight border around the edges…

It’s no surprise that master baker Togara Mabharani of the Belmond Mount Nelson in Cape Town has won the Best Bread category at the Cape Legends & Artisan Spirits Inter Hotel Challenge in three out of four years (2013, 2014 and 2016). “The vital aim of the challenge is to encourage development in the hospitality industry that will lend a much needed leg-up to young talent. Mentorship, recognition of skill and enthusiasm have formed a big part from the beginning,” says food writer, Annette Kesler, who initiated the programme. Togara is committed to making sure bread isn’t just the frst impression of a meal, but creates a lasting one. “Bread is actually the starter before the starter, which then becomes the second course. There is no need for favoured butter…

We were up early today, foraging brambles and fern heads,” says chef Chris Erasmus, as he and his seven-year-old son Liam roll out sheets of egg-yellow pasta. A waiting boiling pot of water steams nearby. Chris and Liam are making porcini and bacon pappardelle in the kitchen of the chef’s award-winning restaurant, Foliage, in Franschhoek. The interior is moody and – if there were such a thing – the decor could be called “contemporary farmhouse-chic”. The gallery next door – which his wife, Alisha, runs – has supplied the arresting art pieces on the walls. Father and son can often be found scouring the neighbouring forests and mountainsides together, looking for ingredients. They especially love to forage mushrooms. “I have my own knife and basket,” Liam pipes up shyly. “I…

C! oconut sugar, the crystallised nectar of the coconut palm tree blossom, is made by heating the flower’s sap until it thickens and solidifies. It imparts a delicious, sweet, subtle i coconutty taste to everything it touches and has a slightly softer texture than sugar, so it is lovely sprinkled over dishes as a final touch. It is mainly composed of sucrose, followed by glucose and fructose and so, it is important to note that it’s still considered a sugar and is not suitable for those avoiding sugar in their diets. It has been used as a sweetener in South East Asia for centuries, particularly in the Philippines and Indonesia, and is also known as coconut blossom sugar. Rum-laced coconut, cashew and oat granola An ideal gift for Dad this…

1 In Italy, cappuccino - or any coffee with milk - is consumed only in the mornings. True or false? 2 What are the two core ingredients of gastrique sauce? 3 Which beloved American candy was created by Leo Hirshfield in 1896 and given the same nickname as his daughter, Clara? 4 What is the French culinary term for white sauce? 5 Which buttery Italian dish was created by Alfredo di Lelio in 1914 for his wife, who struggled to keep food down during her pregnancy? 6 A saucier is a synonym for a gravy boat. True or false? 7 Which zinc-packed seafood helps to maintain healthy testosterone levels and fight against hair loss in men? 8 Traditionally, where does the father sit at the dinner table? 9 “Reduction” means…

DOWN 1 What do we add to our basic beef bone broth to bulk it up? (6, 5) 2 From the chefs we’ve featured, which chef’s son is studying mechanical engineering? (9, 7) 3 In Joburg, you’ll find Epicurean wine at this restaurant. 4 Where was Lapo Magni born and raised? 5 Blogger of the month, food developer, stylist and photographer, Hein van Tonder’s previous profession. ACROSS 6 Our “Unsung hero”, Saidi Nasa is originally from this African country. 7 In which small town in Italy did Maps Maponyane learn to make tiramisu? 8 This herb strengthens your immune system. 9 Cafe del Sol’s second restaurant of the trio 10 Jess Binns visits this restaurant in sunny Durban. 11 This month, we love... (7, 5) 12 An ingredient Togara Mabharani…

With no less than four restaurants under his belt, Stellenbosch-based Bertus Basson is taking the Cape by storm – from the Winelands to the Spice Route, student town and city. Here, this boytjie from the Lowveld gives us a taste of his recently launched cookbook, Homegrown MY FOOD JOURNEY started with me cooking at a young age, even though I was a picky eater as a kid. I don’t know how it happened, but I know the more I cooked, the more I liked food... and being surrounded by my foodloving family helped. Inspired by this, I took Hospitality Studies as a subject at school. I made my way to London, where I wor ked at Chez Bruce, a Michelin-starred re staurant in Wandsworth. As a young chef, I competed…