Innholdsfortegnelse for August 2017 i Food & Home Entertaining

A sure sign I’m ageing is my irritation when asked on a national day, “What public holiday is it again?” For, even if one is simply happy as a clam that they’re getting a day off, I believe it’s our duty to acknowledge the significance of the day, regardless of whether it’s related to a cause you think has no bearing on your life – you might learn some surprising and interesting facts! While I’m not suggesting that every year on a national day like Women’s Day, we should pore over history books, I do recommend doing this at least once in your life – it’s an experience I’m embarrassed to admit I did for the first time only this year when doing research for this issue. Which three words…

4 – 6 August Savour the charm of the country, relish life’s simple pleasures and sample honest, old-fashioned and rural hospitality at the Robertson Wine Valley’s 11th annual Slow Food & Wine Festival. Discover the beautiful Robertson Wine Valley situated on the longest wine route in the world, Route 62, and explore a wealth of history and authentic wine experiences. Browse, shop, taste and enjoy great offerings at the popular family market which takes place from 10am to 2pm on Sunday, 6 August. Expect local wine, produce, arts, food, music and children’s activities. Each event is charged for individually; find the festival programme online. Entrance to the market is free. robertsonslow.com 9 – 13 August Decorex Joburg 2017, co-sponsored by Plascon and Caesarstone, will be visiting Jozi in August. Taking…

CAPE TOWNLILY’S RESTAURANT Contemporary comfort food is the hallmark of the menu at this stylish new addition to the culinary scene on Cape Town’s Atlantic Seaboard. Part of the Kove Collection – the restaurant is named after owner Paul Kovensky’s daughter – Lily’s has fast built up a loyal following with its winning combination of sea views, alfresco dining and a menu that’s both inspired and approachable. Starters include tried-and-tested crowd-pleasers alongside more inventive options: I loved the Scotch eggs wrapped with shredded duck meat and a panko crust, and the tasty salmon fishcakes. Main courses are a pleasing mix of bistro classics – think sirloin with Café de Paris butter, or confit duck leg – and creative plates with an Asian bent. A standout was the perfectly rare sesame-crusted…

BOK CHOI TYPES OF ASIAN GREENS Hardy Asian greens come in a wide selection of colours and textures BOK CHOI has a loose head of broad green leaves with thick, white stems. It has a mild, buttery flavour. MIZUNA is a bushy plant with feathery leaves and long, crisp stalks. There are green and purple varieties. It has a mild, mustardy tinge to its taste. CHINESE CABBAGE CHINESE CABBAGE forms long, cylindrical heads with loosely wrapped, wrinkled, pale green and white leaves. It has a mild, sweet taste. MUSTARD GREENS have tall, wide leaves with a ruffled texture. There are green and red varieties. They deliver a pungent hit, similar to wasabi, particularly when eaten raw – the longer you cook them, the milder the flavour. SHUNGIKU, also known as…

While our four-legged companions cuddle up with us for TV time and Diere-dokters – a reality show on DStv’s VIA (channel 147) – there are sadly hosts of animals in cages and animals out there on the streets. It’s International Homeless Animals Day on 19 August and Dr Jacques Visser, a veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, has a few tips on how you can help South Africa’s strays... HOME IS WHERE THE HEART IS It’s heartbreaking that SA’s homeless animal population is enormous, especially since it’s so easy to prevent these numbers from growing. Blame irresponsible ownership here, namely the refusal or negligence to sterilise pets, unchecked containment that results in animals wandering and getting lost, and an unfortunate general lack of care.…

The term “single vineyard” in winemaking is exactly what it sounds like: wine made using a single site or vineyard block. Why would a winemaker do this? The term is a way of denoting that the wine in the bottle comes from a single vineyard site of superior quality. “If you look at some of the most famous sites in Europe, sometimes they are right next door to a not-so-famous site,” says winemaker Andrea Mullineux. “This is not just PR or marketing – the two wines will be dramatically different, warranting the difference in status.” According to Andrea, the biggest challenge winemakers face with single vineyard wines is that: “All of your eggs are in one basket. If you have a good year, then fantastic, but if you have a…

SWEETCORN, COCONUT AND TURMERIC SOUP WITH PAPRIKA-FRIED PRAWNS Serves 3 – 4 EASY 45 mins THE FLAVOUR COMBINATIONSSWEETCORN SOUP 15ml (1 tbsp) olive oil 1 onion, peeled and diced 2 garlic cloves, peeled and minced 10ml (2 tsp) thyme leaves 5ml (1 tsp) ground turmeric1 x 400ml tin coconut milk 700g frozen sweetcorn kernels + extra (defrosted), to garnish 500ml (2 cups) vegetable/ chicken stocksalt and freshly ground black pepper, to taste PAPRIKA-FRIED PRAWNS drizzle olive oil 400g prawns, deveined and shelled 2,5ml (½ tsp) Spanish smoked paprikasalt, to tastebasil leaves, to serve HOW TO DO IT 1 For the soup, heat the 15ml (1 tbsp) olive oil in a large frying pan over medium heat. Add the onion, garlic and thyme, and sauté until the onion is soft and…

WHAT ELSE IS IN SEASON? VEGGIES asparagus, baby marrows, beetroot, broad beans, cabbage, cauliflower, celery, chives, leeks, mushrooms, parsnips, peas, spinach, spring onions and turnips FRUIT avocados, gooseberries, grapefruit, guavas, kumquats, lemons, limes, naartjies, oranges and pawpaw WARM SALADS SPICY KALE AND MUSHROOM SALAD Serves 4 EASY 30 mins For the chimichurri dressing, blitz 2 (30g) spring onions, 1½ (6g) green chillies, 2 peeled garlic cloves, a large handful fresh parsley, a large handful fresh coriander, 25ml (5 tsp) lemon juice and 180ml (¾ cup) olive oil until fine. Season with salt and freshly ground black pepper to taste. Combine 10ml (2 tsp) olive oil, 1 (180g) peeled and thinly sliced red onion, 10ml (2 tsp) sugar and 10ml (2 tsp) vinegar in a saucepan over medium heat, and cook,…

ROOIBOS SPICED CHAI MULLED CIDER Masala chai (meaning spiced tea) is originally from India and is a tea blended to bring optimal balance to the body. Rooibos is a wonderful alternative to a black tea, as it contains no caffeine and doesn’t become bitter when brewed traditionally. It makes the perfect base for a hot mulled cider Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS 40ml (8 tsp) loose leaves (preferably)/ 8 teabags Rooibos spiced chai tea 1L (4 cups) water 20ml (4 tsp) honey 2 x 340ml apple ciders HOW TO DO IT 1 Place the Rooibos spiced chai tea in a pot on the stove with the water. Bring the water to a boil, then simmer over low heat, 10 minutes. 2 Strain the tea leaves or remove…

De Keysaoeloo Goonam (1906-1998) Born in Durban, a shy Indian girl went to study at the University of Edinburgh in 1928, at the age of 22. She returned to South Africa in 1936 as the first Indian female medical doctor and set up her practice in Grey Street, where she grew up. Receiving endless flak for being both non-white and female, Dr Kesaveloo Goonam stood up for her rights and for what was right. Deemed “one of the mothers of the land” by Yana Pillay (a former president of the KwaZulu-Natal Tamil Federation of SA), Kesaveloo championed democracy, and was imprisoned 17 times for her political beliefs and her resistance against the Indian Land Act. She acted as former chairperson of the South African Indian Congress (SAIC), as well as…

Tamarind, a sticky and sour tasting fruit that grows in large brown pods on the tamarind tree, is an essential ingredient in Thai and Vietnamese cooking. The greenish brown paste is made by removing the fruit from the pods and crushing it to a sticky paste. Tangy and tart, this paste adds a hit of sourness to many dishes, most famously pad Thai, the quintessentially Thai noodle dish. The paste, which can be bought ready to use in a glass jar, is available at woolworths.co.za and Asian supermarkets. PAN-FRIED PRAWNS WITH SOUR-SPICY DIPPING SAUCE Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONSDIPPING SAUCE 185g oyster sauce 7,5ml (1½ tsp) sesame oil 7,5ml (1½ tsp) soya saucejuice of 1 lime + extra wedges, to squeeze 7,5ml (1½ tsp) tamarind paste 2,5ml…

LAST OF WINTER... With spring around the corner, we’re savouring the last moments of winter by indulging in all of our favourites – mulled cider, chocolate puds, stews, pasta and more. We’re also waving the cold goodbye with the sweet heat of ginger, and warm and herby salads for low carb comfort. WIN! We’re giving away a bottle of A Mari Ocean Gin to four lucky readers. Also up for grabs: three hampers of Plush household cleaning products to the value of R1 500 each! To enter, visit foodandhome.co.za. #FHEFEAST Are you trying your hand at a recipe in this issue? Upload an image of the dish (or cocktail!) with the hashtag #FHEFeast to Facebook, Twitter or Instagram – we can’t wait to see the delicious result! FOLLOW US ON…

ISHAY GOVENDER-YPMA Ishay is an award-winning travel and food journalist based in The Mother City. “I took the plunge and transitioned from the corporate world as a commercial law attorney; now I travel at every opportunity and write about my excursions and cultural discoveries for a variety of print and digital media. I also have my own blog, Food and the Fabulous (foodandthefabulous.com). A huge change, but a great one!” A woman in food I look up to? I have the utmost respect for my dear friend, Vanie Padayachee, who recently opened Marigold. She has worked as an instrumental part of many top establishments, running them in the background. DYLAND SWART Based in Jozi, Dylan, our in-house photographer also works on many commercial photography projects. “I started dabbling in food…

Samantha “Get the girls together for a Women’s Day celebration and treat them to this oh-so-tasty menu. Everything can be made in advance, so you’re free to enjoy a glass (or two) and not miss out on any of the latest low-down. And the cherry on top? Sandy’s beautiful cheesecake to finish things off with floral flair!” Anzelle “I had the privilege of drinking authentic Turkish apple tea while cooing over a plethora of pure silk woven rugs displayed before us with a ladies-only tour group. This spread is as other-worldly, vivid, texture-layered and as refined as the presentation that day.” Andrea “While I love bringing out the good china for a lunch party, there’s also nothing better than kicking back in the kitchen with my nearest and dearest for…

'TIS THE seasoning! Sprinkle a little pizzazz with Cerebos’s latest additions of seasoning salts! From Seasoning Salt that has been created to perk up your mealie, fries or hash browns, to Chicken Seasoning that, with a shake, rattle ’n roll, will make ordinary grilled chicken tickle your taste buds and Sriracha Salt – ideal for a bit of a spicy bite! Now on shelves, these new salts range from R35,99 for 200g and can be purchased at all major retailers, so keep an eye out for them on your next grocery dash! cerebos.co.za WITH Galbani FIVE READERS WILL EACH WIN A GALBANI CHEESE HAMPER WORTH R1 000! Are you entertaining this weekend? Serve up cheesy mozzarella nachos made with Galbani. Galbani, Italy’s favourite cheese for over 130 years, makes sharing…

Mojo Market I love Sea Point. The juxtaposition of an eclectic urban sprawl bordering the ocean is enchanting and the food scene is growing exponentially, from the best Asian food you can get in Cape Town to more bistro-style eateries and hip coffee shops. Around a decade ago it was a bit of a culinary desert; this has changed with more and more restaurants popping up – it’s now a veritable foodie hotspot. Speaking to older generations, Sea Point was always the go-to place for a night out of dinner and dancing, until the V&A Waterfront loomed on the horizon and pulled in its crowds. Luckily, it looks as if things have come full circle and once again, it’s an interesting, delicious place to discover. The appearance of the Mojo…

Living up to her Sanskrit name (meaning creative), this businesswoman is a busy bee, exploring various imaginative outlets: from radio- and TV presenting (she’s a co-presenter on SABC 3’s Indian lifestyle programme, Mela) to acting, MC-ing and modelling. When at home, she can be found merrily cooking and baking in her kitchen. Striking a good balance between career and personal life, Kriya recently travelled to Norway to realise her dream of witnessing the Northern Lights. NORWAY IS A SOVEREIGN STATE that doesn’t really resemble any past experience I’ve ever had in other “typical” European countries. It’s quite cold, but the sheer beauty of the landscape makes up for that! My boyfriend, Zaheer Ebrahim, and I picked this country for one particular reason: it has always been a dream of ours…

KAMERS/Makers, the annual festival of artisan goods from an eclectic group of SA designers, also has an online market place. This includes a deli section, featuring delicious foods, wines, as well as craft spirits – like the latest product from Cape Town distillery, Pienaar & Son, namely, Waskis, joining the small tribe of locally produced craft vodkas. Beautifully bottled, it’s been distilled from South African maize. “This vodka represents clarity, simplicity and integrity,” say the distillers. Find it online at kamersvol.com for R350. Get a dose of vitamin C in a refreshing G&T! The passion for ClemenGold has resulted in the creation of ClemenGold Gin – handcrafted according to an age-old recipe. This classic Cape, dry-style gin is smooth with subtle hints of citrus, and complementing almond and cinnamon. ClemenGold…

Fruit is simply a snack to get you through to lunch, right? Wrong. Citrus fruit like ClemenGold offers many health benefits and its sweet, aromatic flavour makes it the perfect ingredient for a variety of decadent dishes. Try these ideas: CLEMENGOLD, STRAWBERRY AND HONEY SMOOTHIE Blitz 250g fresh strawberries, 245g yoghurt, 125ml (½ cup) freshly squeezed ClemenGold juice, a little honey and 2,5ml (½ tsp) vanilla extract. It’s a real treat! CLEMENGOLD MOIST DARK CHOCOLATE SLAB CAKE Take your go-to dark chocolate cake recipe, add the zest of ½ ClemenGold to the mixture and the zest of the remaining ½ ClemenGold to the icing mixture. It will give your cake a citrus kick. A CHEESEBOARD TWIST Instead of the usual fig preserve, make a ClemenGold preserve with 335g sugar, 500g…

FENNEL, SNOEK AND SAFFRON RISOTTO A deliciously comforting winter meal Serves 4 A LITTLE EFFORT 1 hr THE FLAVOUR COMBINATIONSRISOTTO 1,5L (6 cups) chicken stock 10ml (2 tsp) yellow mustard seeds5ml (1 tsp) saffron 10ml (2 tsp) salted butter 5ml (1 tsp) olive oil1 (100g) red onion, peeled and finely chopped 1 (180g) large fennel bulb, diced 150g arborio rice 10ml (2 tsp) garlic, finely chopped 60ml (4 tbsp) Gruyère, finely grated 10ml (2 tsp) lemon zest + extra peel, to garnish 10ml (2 tsp) lemon juicesalt and freshly ground black pepper, to taste TOPPING 5ml (1 tsp) butter 5ml (1 tsp) olive oil 4 (120g) baby fennel bulbs, halved salt and freshly ground black pepper, to taste200g smoked snoek 30ml (2 tbsp) flat-leaf parsley, finely chopped HOW TO DO…

A wave of flavour washes over me as I bite into a ball-shaped golgappa. The crispy Indian pastry is filled with potato, onion and chickpeas. The pastry cracks deliciously as the tamarind water is poured over it. It’s like nothing I’ve ever tasted. There’s earthy spice, the zing of chilli and the sweet fruitiness of tamarind, conjuring up the heat, colour and crowds of the streets of Delhi But we’re not in the Indian capital – we’re pretty much as far away from it as you can get. Marigold is the first authentic North Indian restaurant to ever land in Franschhoek’s leafy corridors, and it’s lighting up this Wineland’s town with fire and spice. The restaurant is located in the new Heritage Square, another addition to the Leeu Collection portfolio,…

WHOLE SPICE AND TAHINI ROASTED CAULIFLOWER WITH ALMOND AND HERB PESTO The fairest cauli of them all! Something about slicing up a whole cauliflower to serve, like you would a roast, feels very ceremonious – perfect for serving when entertaining, or as a simple weeknight meal. This dish is filled with the nourishing benefits of veggies, herbs and spices, and has a good dose of healthy fats too Serves 4 (as a side) or 2 (as a main) EASY 1 hr THE FLAVOUR COMBINATIONSCAULIFLOWER 1 medium head cauliflower 170g fat-free plain yoghurt50g tahini 15ml (1 tbsp) chimichurri/Moroccan spice blendpinch ground ginger 15ml (1 tbsp) ground coriander 5ml (1 tsp) paprika 30ml (2 tbsp) extra-virgin olive/canola oil1 garlic clove, peeled and mincedsalt and freshly ground black pepper, to taste HERB PESTO…

1 Known for purveying fine African teas and opening her very own tea room in Jozi’s Maboneng, this passionate Ivorian tea entrepreneur is the dynamic lady behind Yswara. 2 SABC 3’s cookery show, The Hostess, has this glamorous celeb in the kitchen, whipping up dishes for her friends. 3 Known as one of South Africa’s culinary queens, this late restaurateur, author and publisher, consultant, critic and magical storyteller’s legacy is continued by her two daughters, Tamsin and Courtenay. 4 Simone Musgrave is the founder of this artisan gin distilled in The Mother City. 5 Owner of the Life Grande Cafés in Joburg and Cape Town, The Potato Shed and Gentlemen’s Arthouse in Newtown. 6 Co-author of Eat Ting, this registered dietician is passionate about uncovering the hidden health benefits of…

AFTER SIX YEARS IN THE SA FILM TRADE, I left in 2010 to pursue a life of purpose, fuelled by mastery and passion – the platform for which became tea. I went on to create one of SA’s first food trucks, which was my very own tea caravan [pictured below]. In 2016, I opened my tea bar after building a tea sourcing, processing, packaging and distribution company. The caravan became a low risk means to start and grow my business while simultaneously learning all I could about tea, my market, the industry, business and most importantly, myself. I explored other avenues of sales through branding the tea and knocking on the doors of restaurants and boutique retail outlets. Over time, meeting the right people in the right places, here I…

A culinary PLAYGROUND We were all told when we were young to not play with our food. Gone are those days! As now, it’s the “in” thing. Personally, I love to experiment with food, from the colours and the flavours, to presentation and plating. This means a lot coming from someone who went from becoming a widow who had never cooked for 24 years, crying in front of the grocery cupboards for a year to now, a mom who absolutely loves cooking for five beautiful boys and a loving husband who continues to inspire me. Thank you, F&HE, for the great ideas and excellent articles on local producers. I have certainly come a long way – all through playing with my food to heal my heart! Venita Mills, Western Cape…

food bites NEWS • TRENDS • SHOPPING • RESTAURANTS • DECOR • PRODUCTS • TIME SAVERS CUPPA-CONE #CoffeeInACone, a concept developed by Dayne Levinrad (owner of The Grind Coffee Company) and seen first in Joburg, has taken social media by storm! Born out of a desire to bring coffee drinkers something new, exciting and Instagrammable, this concept has been patented and is quickly spreading around the world to coffee shops eager to jump on the trend. If you can’t get coffee in a cone in your hometown, try your hand at making our take on cappuccino in a cone instead Serves 2 EASY 35 mins THE FLAVOUR COMBINATIONS 1 x 80g slab Cadbury Bournville Classic Dark Chocolate, finely chopped 2 waffle cones 1 x 80g slab Cadbury Dream White Chocolate,…

QUICK TUNA SALAD Serves 2 EASY 20 mins In a serving bowl, combine 1 x 170g tin shredded tuna (drained and excess liquid squeezed out), 1 sliced spring onion, a small handful chopped coriander leaves, 1 x 400g tin drained and rinsed white beans, 55g (¼ cup) good quality mayonnaise, 30ml (2 tbsp) olive oil, a squeeze lemon juice and 2 coarsely grated carrots. Season with salt and freshly ground black pepper to taste. Combine well and serve with shredded baby spinach, if desired. TUNA PATTIES Makes 7 EASY 30 mins Add 1 x 400g tin drained and rinsed butterbeans to a bowl and mash with a potato masher until almost smooth. Stir in 1 x 170g tin shredded tuna (drained and excess liquid squeezed out), 5ml (1 tsp) Dijon…

And all things nice await you every month in F&HE, so the best way to ensure you don’t miss out on a single tasty morsel is by subscribing! With our amazing discount offer, why not also take out a gift subscription for one of your favourite ladies this Women’s Day on 9 August? She’s guaranteed to love you even more for keeping her abreast of our delicious recipes, hot kitchen tips and advice, features on favourite foodie idols, rising stars, local producers and the hottest new spots on the block. Plus, there are always amazing prizes to be won! An added bonus of subscribing to F&E is free early delivery of each issue every month. By taking out a subscription to F&E, or renewing an existing one, you'll also receive…

CHOCOLATE PRETZEL BITES They’re bite-sized, delicious and super-simple to make... adults and kids alike will be licking their fingers!Makes 25 pretzel bites EASY 10 mins THE FLAVOUR COMBINATIONS 50 pretzels 3 x 50g Nestlé Rolo rolls 1 x 80g slab white chocolate, finely chopped 20 (60g) strawberry-flavoured bonbons (or any hard, boiled pink sweets), crushed HOW TO DO IT 1 Arrange the pretzels on a plate and place a Nestlé Rolo atop each pretzel. Microwave on high, 30 seconds. Remove from microwave and place another pretzel on top of the melted Rolo. Press the pieces together to make the “sandwich” stick. Place on a wire rack, repeat these steps until all of the pretzels have been used up and refrigerate, 3 minutes. 2 Put the white chocolate in a microwave-proof…

CHICKEN, PEA AND MINT SOUP Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS 15ml (1 tbsp) avocado oil 4 spring onions, chopped 2 garlic cloves, peeled and crushed 2 celery stalks, chopped 750ml (3 cups) chicken stock 500g frozen peashandful mint leaves, chopped 150g rotisserie roasted chicken, shredded + extra, to serve TO SERVE squeeze lime juice 30ml (2 tbsp) pumpkin seeds, toasted microherbs HOW TO DO IT 1 Heat the avocado oil in a large pot over medium heat. Add the spring onions and fry, 1 minute. Add the garlic and celery, and cook, stirring occasionally, 5 minutes. Add the chicken stock and bring to a simmer, 10 minutes. Remove from stove, and add the peas and mint leaves. Place the soup mixture in a blender and blitz until…

TWO READERS AND THEIR PARTNERS WILL WIN A LUXURIOUS GETAWAY AT ONE OF TWO IDYLLIC COASTAL RETREATS WIN! THE PRIZE Three nights at SANTA MARIA BEACH HOUSE AND SPA (Bloubergstrand) in the two sleeper unit, valued at R7 000 per night. Complimentary welcome drinks and canapés on arrival; breakfast included. THE PRIZE Two nights at RETREAT ON CLIFF (Knysna) in the Pool View Room, valued at R5 040 per night. Complimentary welcome drinks and canapés on arrival; breakfast included. Inhale deeply and savour the slightly salty tang of the ocean breeze. Sip on local wine and rest your eyes on the setting sun casting a fiery glow over the horizon – the perfect kick-off or ending to your Cape-based holiday! One of the few properties located directly above the Atlantic…

Sunlight streams into private chef Matt Manning’s Cape Town apartment and the screed-floored lounge’s wide windows reveal the outline of the lower CBD. The Rolling Stones’ Hot Rocks album plays on a Crosley turntable, setting the mood for the late morning. A large wooden table adjacent to the open-plan kitchen is where Matt (29), a restaurant consultant and creator of the One Ingredient dinner concept and his partner, Roxanne Leibrandt, a director of a public relations firm, spend their weekends (and often many weeknights) entertaining. Flutes of Carla Pauw’s Saltare Cap Classique welcome their guests, a table of seven women, the couple’s vivacious friends, all successful in their own right. In honour of Women’s Day, Matt – who studied cookery in Norfolk in the UK and later apprenticed under Marcus…

Flora Shedden is 21 and lives in Highland Perthshire, Scotland. This country girl says she’s no chef, but rather a home cook and food writer. She was the youngest ever semi-finalist of The Great Britishin 2015 and just can’t sit still. She’s recently joined a team of three presenters on a weekly food programme on BBC Radio Scotland, called, and she also pens the baking column in the Lifestyle supplement of Scotland’s The Sunday Telegraph. Paging through Flora’s debut title, Gatherings – Recipes for feasts great and small, published by Mitchell Beazley, and reading her blog (florashedden.com), it’s as clear as the daylight shining through the pages that Flora’s the kind of person who stops to listen to the birds singing and admires the spring blossoms budding over the foot…

HERBED FRITTATA WITH GOAT'S CHEESE AND PEAS Perfect for quick and easy weeknight meals. Serve with a salad or greens of your choice Serves 3 – 4 (as a main meal) EASY 50 mins THE FLAVOUR COMBINATIONS 6 extra-large eggs 130g cream cheese 80ml (_ cup) milk1 x 30g punnet fresh flat-leaf parsley 1 x 30g punnet chivessalt and freshly ground black pepper, to tastebutter, to grease 170g frozen peas1 x 100g log goat’s cheese, broken into chunks fresh basil, to serve HOW TO DO IT 1 Preheat the oven to 160°C. Place the eggs, cream cheese, milk, flat-leaf parsley and chives in a blender. Blitz well until everything is thoroughly combined and the herbs are finely chopped. Season to taste. 2 Grease a 22cm-diameter round ovenproof pan well with…

SAY SUSHI! DECONSTRUCTED SALMON AND AVOCADO SUSHI DECONSTRUCTED SALMON AND AVOCADO SUSHI This dish is featured on the back coverServes 4 EASY 10 minsPAIR WITH Olive Brook Crafter’s Choice Sémillon 2015. The subtle oak flavours of the wine enhance the luxurious taste of the salmon. THE FLAVOUR COMBINATIONS 250g SPAR Jasmine Rice, cooked according to packaging instructions 2 nori (seaweed) sheets, roughly torn 2 avocados, peeled and cubed ½ cucumber, thinly sliced with a mandolin 100g SPAR Norwegian Smoked Salmon 60ml (4 tbsp) SPAR Wasabi Mayonnaise 30ml (2 tbsp) black sesame seeds HOW TO DO IT 1 Neatly spoon the rice into 4 serving glasses, topped with the nori sheets, avocado and cucumber. 2 Spoon the wasabi mayonnaise over and top with the salmon. Sprinkle with the sesame seeds and…