Innholdsfortegnelse for July 2018 i Food & Home Entertaining

CAULIFLOWER VELOUTÉ WITH BRUSCHETTA Serves 4 – 6 EASY 1 hr WHAT YOU NEED 1 large cauliflower, cut into florets 30ml (2 tbsp) SPAR Extra Virgin Olive Oil SPAR Salt and freshly ground SPAR Black Pepper, to taste 45ml (3 tbsp) SPAR Salted Butter 1 onion, finely diced leaves of 2 fresh thyme sprigs 5ml (1 tsp) SPAR Dijon Mustard 750ml (3 cups) SPAR Chicken Flavour Stock, prepared according to packaging instructions 250ml (1 cup) SPAR Long Life Cream 10ml (2 tsp) SPAR Lemon Juice chopped fresh chives, to garnish bruschetta, to serve (optional) HOW TO DO IT 1 Preheat the oven to 180°C. Place the cauliflower on a roasting tray and drizzle with the olive oil. Season to taste. Roast in the preheated oven until the cauliflower is soft…

The new Epicure range from Wüsthof takes the lightness of a Japanese knife and pairs it with the quality and safety of German design. Setting new standards in function and performance, the organic fibre and resin handle of the Wüsthof Epicure range combines the comfortable feel of wood with the robust properties of synthetic material. The shape of the handle is designed to fit the natural movement of the hand, providing an ideal grip. With the Wüsthof Epicure range, balance meets sustainability and precision. For more product details, visit wusthof.co.za.…

Grill My Cheese The Cookbook – From Slumdog Grillionaire to Justin Brieber: The Greatest Toasted Cheese Sandwiches Ever! by Nisha Patel and Nishma Chauhan (Quadrille Publishing, R333) Inspired by their time as roommates, Nisha Patel and Nishma Chauhan have taken the humble grilled cheese toastie to a whole new level. Pushing the boundaries of conventional sandwich-making, Grill My Cheese is all about trying new things. We love the creativity that has gone into the recipes, which have quirky titles like Every Day I’m Trufflin’ – a sourdough toastie topped with cheese, butternut and truffle oil – and I Brie-live I Can Pie, a mix between a toasted Brie sandwich and apple pie. The book also boasts a collection of delicious sauces, spreads and fillings to add to your favourite toasties,…

TREAT THEM RIGHT Hand-made with love in Umhlanga, Wolf & Women’s high-quality dog biscuits come in beautiful wooden crates comprising five Omega Booster-, eight Vitamin Booster- and 17 Iron Booster doggie treats. Available in three options – for small, medium and large dogs – the boxes are priced at R155, R179 and R199 respectively (or R135, R159 and R179 on a subscription basis) for a month’s supply. What’s more, each box contains a calendar to show you which treat should be given when, creating a holistic regimen to nourish your dog throughout the month. Subscribe monthly or order your once-off purchase at wolfandwomen.co.za. Alternatively, call 082 577 8392 for more information. HERE COMES THE GROOM... We all need a little extra grooming during winter! Enter the oh-so-clever Dyson Groom Tool…

Kath Gerakaris grew up in Auckland, New Zealand. She was a rough-and-tumble kind of girl – a fervent gardener, tree climber, wanderer and excursionist. After completing a bachelor’s degree in marketing, she set off on a global adventure with unforgettable escapades through Canada, the United Kingdom and Africa. All too soon, Kath was back in Auckland – stuck behind a desk, wrapped up in the corporate world and pushing a 9-to-5 job. “I experienced an ‘early’ midlife crisis. I knew I wasn’t doing myself any good by sitting in an office. I realised that life is too short – in the end, you’ve got to do what you love,” Kath reflects. With this revelation as encouragement, Kath completed a post-graduate diploma in viticulture and oenology before turning her sights to…

14 – 15 JULY FRANSCHHOEK It’s the 25th anniversary of the Franschhoek Bastille Festival – an annual fair that celebrates all things French. Don a beret and enjoy the festivities, which include wine tastings, delicious fare from local restaurants, caricature artists, live music and entertainment, as well as the popular Porcupine Ridge barrel-rolling competition. What’s more, Sunday’s festivities have been tailored for the whole family, featuring some fun activities for the kids! Tickets are R350 pp for Saturday and R280 pp for Sunday via webtickets.co.za and include a complimentary tasting glass, a booklet of five tasting coupons and a R20 voucher, which is redeemable during the festival. Under 18s enter for free. 20 – 21 JULY BREEDEKLOOF VALLEY Keep the winter chill at bay with a wide selection of dessert…

“I grew up on a small farm in the south of Joburg,” says Klein Constantia winemaker, Matthew Day. “My love for wine, passion for the outdoors and farming all led to me becoming a winemaker. My lovely wife, Cath, and I have an 18-month-old daughter, Rose. We also have two dachshunds, Mango and Litchi.” VIN DE CONSTANCE IS MARKETED AS A “NATURAL SWEET” WINE – WHAT IS MEANT BY THIS? It’s a winemaking technique where the grapes are naturally ripened on the vine. It’s one of the most unique styles of wine in the world. The main cultivar is muscat de frontignan and it’s made from naturally raisined berries that form during the season. Our harvest lasts for up to three months and comprises about 25 different batches. Due to…

SCHOOL-NIGHT DINNERS Roast chicken with creamy mushrooms Beetroot, goat’s cheese and caramelised onion tartlets Chargrilled winter salad with hollandaise sauce Cauliflower soup IT’S THE WEEKEND, BABY! Mulled wine Spiced pork belly with roasted pumpkin Ossobuco with creamy polenta and gremolata Pear clafoutis with crème anglaise ROAST CHICKEN WITH CREAMY MUSHROOMS Serves 4 EASY 30 mins Any leftover thyme from this recipe can be used in the cauliflower soup on the facing page, as well as in the tartlets alongside. Any leftover cream from this recipe can be used in the ossobuco on page 60 WHAT YOU NEED 4 chicken breasts, bone intact 30ml (2 tbsp) olive oil zest and juice of 1 lemon salt and freshly ground black pepper, to taste 15ml (1 tbsp) butter 250g mixed exotic mushrooms 200g…

TORTE AU CHOCOLAT This recipe makes four 22cm cake layers – it’s a true showstopper and utterly delicious too! Serves 8 – 10 EASY 1 hr 30 mins + 2 hrs, to cool WHAT YOU NEED 20ml (4 tsp) instant coffee 250ml (1 cup) boiling water 800g unsalted butter, diced 720g dark chocolate, chopped 120ml (8 tbsp) cocoa powder, sifted 16 eggs, separated 900g (4 cups) castor sugar 960g (8 cups) ground almonds freshly whipped cream, to crumb-coat honeycomb candy, to decorate chocolate truffles, to decorate WHAT TO DO 1 Preheat the oven to 180°C. Grease and line 4 springform cake tins, each 22cm in diameter. Set aside. 2 Place the instant coffee and boiling water in a heatproof jug and stir until the coffee has dissolved. Set aside. Place…

AVOCADO, EGG AND SAUSAGE BREAKFAST SALAD WITH AVO-NAISE Serves 4 EASY 20 mins WHAT YOU NEED AVO-NAISE 2 avocados, peeled and chopped 5ml (1 tsp) Dijon mustard 1 garlic clove, peeled and crushed zest and juice of 1 lemon pinch sea salt freshly ground black pepper, to taste 30ml (2 tbsp) water (optional) BREAKFAST SALAD 2 avocados, peeled and cut into cubes 4 breakfast sausages, cooked according to packaging instructions and sliced 4 eggs, hard-boiled and quartered 6 bacon rashers, cooked and chopped microherbs, to garnish HOW TO DO IT 1 For the avo-naise, place all of the ingredients in a jug. Use a stick blender to blitz until smooth. Add a few tablespoons of water to create a drizzling consistency, if desired. 2 For the salad arrange all of…

Cuddle up with the ultimate foodie mag for a gourmand’s night in. Take advantage of our fabulous subscription offer this month and keep abreast of delicious recipes, hot kitchen tips and advice, features on favourite culinary idols, rising stars, local producers and the trendiest new spots on the block. Plus, there are always amazing prizes to be won! The best way to ensure you don’t miss out on a single tasty morsel is by subscribing! As an added bonus, you’ll receive free early delivery of each issue every month. By taking out a subscription to F&HE or renewing an existing one, you’ll also receive 50% off our new cover price – making it only R19,25 per issue! SUBSCRIBING IS EASY Call 087 405 2002, fax 0866 704 101, email subs@magsathome.co.za…

MY GUILTY PLEASURE IS… Tackling my cheese fridge at midnight with my grandmother’s green figs. EARLIEST FOOD MEMORY… When my sister and I baked some sort of concoction in our grandmother’s kitchen. She didn’t like it as much as I did – I kind of forced her to be my sous chef. MY FAVOURITE FRENCH DESSERT IS… A good French custard pie or “flan” as the locals call it. I always add a dusting of ground cinnamon when I buy a fresh slice from the bakery. MY CURRENT EXCITEMENT I’ve just launched my own biannual luxury and lifestyle publication called Jan the Journal . It’s a great compilation of original stories and profiles, with an extensive collection of recipes in every issue. Available online at janthejournal.com or at select Woolworths…

Jacques Pépin, an acclaimed French chef, once compiled an imagined Bastille Day menu in tribute to the late Julia Child, the woman who introduced French cuisine to America – or rather, decoded it. In Jacques’ words, Julia was “a missionary for good food for all… she was the most significant emissary for French cooking in the 20th century”. As I read these words, it struck me that Jacques could have bestowed this high praise on a fellow countryman – after all, it’s not as if France is short of home-grown chefs extraordinaire – but he chose to say this about an American. This got me pondering on other culinary maestros whose stellar careers were launched from the springboards of foreign cuisine… for instance, Elizabeth David, the late British cookery writer.…

When I saw the article on Afrikoa and Italian pastry chef Antonino Allegra in the April 2018 issue of Food & Home Entertaining , my heart just.... melted. Here is an Italian stallion who realised that Belgian and Swiss chocolates are getting global praise, while it is Tanzania, in Africa, that should be lauded for supplying the cocoa beans. He decided to do something about it – cutting out the middlemen to empower the farmers and create sustainable futures for all who are involved in this thriving industry. Back home, the diversity of his products caters for our rainbow nation, with halaal, kosher and vegan options included in his offerings. In the feature, his chocolate mousse cake Easter egg with its gold shimmer took my breath away. If it were…

THE SECRET INGREDIENT Take your baking to a whole new level with Nomu Organic Dark Baking Chocolate. Made from cocoa that’s UTZ Certified, it’s vegan friendly, as well as halaal and kosher. What’s more, the chocolate comes in medium-sized chips that are easy to melt, chop or mix into any sweet treats and bakes. Available at SPAR and Checkers for a recommended retail price of R58,90 for 200g. Visit nomu.co.za for more information. CHRISTMAS IN JULY Add a bit of whimsy to July by hosting a festive feast with all the trimmings, including Mackays Cranberry Sauce. Based in Scotland, Mackays is renowned for creating high quality, authentic chutneys, curds and spreads made in small batches for a true home-made taste. Available at select Pick n Pay stores for a recommended…

The Russian playwright Anton Chekhov once said: “People don’t notice whether it’s winter or summer when they’re happy.” Come rain or shine, we at F&HE are always gleeful when enjoying our favourite desserts – and we’re sure that you would be too! For some much-needed winter cheer, why not head over to foodandhome.co.za for a mouthwatering collection of comforting desserts? We’ve also turned up the heat with some show-stopping warm drinks, ranging from indulgent hot chocolates and authentic glühwein to soothing hot toddies. PINTEREST.COM/FOODANDHOMEMAG FACEBOOK.COM/FOODANDHOMEENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG INSTAGRAM.COM/FOODANDHOMESA You loved... Peri-peri chicken livers with ciabatta toast are always a treat, especially during the colder months. With 1 200 shares on our website, this recipe is a sure-fire way to banish the big chill.…

In 2009, Margot Janse was working as the executive chef at Le Quartier Français in Franschhoek. Here she prepared a selection of epicurean feasts for the most discerning of diners. “I loved what I was doing, but I strongly felt – and still do – that restaurants and chefs need to be part of a bigger project that will uplift their communities. “It can’t all just be about who serves the most prestigious meals every day. I was aware that there were many children in our community going hungry. So, with the help of a dietician, I developed a healthy muffin recipe that would meet these kids’ nutritional needs. Every Friday, my staff and I would bake and deliver these muffins to a local crèche. Little did I know it…

FONDANT SUCCULENT With its bold yet simple beauty, the desert rose makes for the perfect iced succulent to adorn a cake Makes 1 A LITTLE EFFORT 1 hr + overnight, to dry WHAT YOU NEED 100g white fondant icing green gel food colouring 5ml (1 tsp) hardening agent (CMC or tylose powder) non-stick board rolling pin 5-petal flower cutters in 4 different sizes ball tool bone tool flower former paintbrushes edible glue/water red, yellow and white powdered food colouring HOW TO DO IT 1 Colour the white fondant with a few drops of gel food colouring. Knead the fondant to incorporate the colouring until the green is evenly spread throughout. Add a few more drops of colouring until you reach your desired hue. Add the hardening agent to the coloured…

noble rot Noble rot or botrytis cinerea is a type of fungus that shrivels and decays wine grapes which, in fact, is a good thing! Noble rot helps to intensify the sweetness of the grape, as well as add distinct flavours and complexity. This condition cannot be forced – vineyards need to be just right in order for the fungus to grow. The secret? Early morning mist from nearby bodies of water, followed by warm and sunny afternoons. This creates a humid atmosphere that allows the fungus to penetrate the skins of the grapes – thereby creating the characteristic flavours of apricot, ginger and honey that are known to all noble late harvest wines. win! TURN BACK TIME… It’s the 1800s, you’re having a tête-à-tête with King Louis Philippe of…

A STRONG BOND Nigel Slater once wrote: “It is impossible not to love someone who makes toast for you.” Take this idea to market and you have a quaint pop-up bakery headed by a power couple whose love for bread-making matches their love for each other. DEEPLY ROOTED “Tostato as a business is very new – our first market was in January 2017 – but the ethos and ethics of the way in which we work can be traced back to my childhood. I grew up on a farm in the Free State where, if we wanted a treat, we couldn’t just pop out to the supermarket to get one, because it was too far away. If my brother or I felt like something sweet, we had to make it…

The grounds on which the Haute Cabrière estate is situated are rich in history – stretching as far back as 1694 when French Huguenot Pierre Jourdan was granted a farm in Franschhoek, which he named after his hometown –Cabrière – in France. In the 1980s, a portion of this land, which boasts a similar terroir to that found in Burgundy, France, caught the eye of then cellar master at Boschendal, Achim von Arnim, who went on to purchase the farm – marking the beginning of a new era for the winemaking industry. Today, Haute Cabrière is renowned for its unique underground cellar set into the side of Franschhoek Mountain – having opened in 1994, it marked the 300-year anniversary of Pierre Jourdan’s initial ownership of the land. Leading the cellar…

In October 2016, Foxcroft opened its doors to the patrons of Constantia. As a business venture between La Colombe’s then executive chef, Scot Kirton, and former pastry chef, Glen Foxcroft Williams, Foxcroft is a mix of what they both wanted their eatery to be: a casual dining space for Scot and a place to enjoy bakes and pastries for Glen. Unlike its fancier cousin, La Colombe, where diners admire views of the Constantia Valley from the hilltop location in the Silvermist Estate, Foxcroft is located in High Constantia, a neighbourhood shopping centre. Leather, timber and an earthy palette keep the modern interior informal, seating up to 60 diners with extra space outside. “Our waiters wear jeans and sneakers when on duty; this was a conscious decision to inform our guests…

In recent years, a wave of global cuisine has washed over the United States, bringing with it a plethora of glorious dishes hailing from unique culinary meccas like the Gold Coast in Mexico and the old towns dotting the tip of Italy’s boot. With such a vast influence, the great thing about dining in the States is that any food trend, dietary requirement, lifestyle choice or preference is catered for on menus across the country – with a range of options to choose from too! With that in mind, as far as the American culinary scene goes, I have one thing to say: welcome to the land of plenty. Our trip comprised of two booming epicurean cities: first Denver – where uninterrupted views of the famous Rocky Mountains complement any…

1 This potentially fatal fungus is considered to be a delicacy in Scandinavia, Eastern Europe and the upper Great Lakes region of North America. 2 “Onion” is derived from this Latin word… 3 During the European Renaissance, ladies used the juice of this fruit to redden their lips. 4 What is the name of the amino acid that is abundantly found in honey? 5 Cleaning pearls with vinegar will make them shine. True or false? 6 What was the first fruit to ever be eaten on the moon? 7 How many snails are consumed in France per year? 8 Who are the co-creators of M&Ms, the colourful button-shaped chocolates? 9 Who is the patron saint of bakers? 10 What is the fear of chocolate called? 11 Which American business magnate…

While it sounds exotic, the humble chipotle chilli pepper (pronounced chi-poht-lay) is nothing more than a smoke-dried jalapeño. Having originated in Mesoamerica (centuries before the rise of the Aztecs) as a preserving technique, chipotle chillies are made using overripe red jalapeños, which have been smoked for a few days until all moisture has evaporated. Once dry, chipotle chillies will keep for up to two months when refrigerated. Chipotle chillies are available whole and dry, ground to a powder or in adobo sauce (a blend of other peppers, spices, tomatoes and vinegar). To use dried chipotle chillies, simply reconstitute them in hot water for 20 minutes before using them according to recipe instructions. The distinctive smokiness of chipotle will add a depth of flavour to slow-cooked dishes, making it a great…

1. WHAT’S FOR DINNER?a) Something you prepared over the weekend – there’s no time to cook during the week.b) Creamy pasta enjoyed with a glass of wine.c) Steamed fish and stir-fried veggies.2. YOUR DESK IS USUALLY:a) A bit messy, but everything has its place.b) Not without chocolate.c) Neat and tidy – everything is always in order.3. YOU DREAM CAREER IS:a) To be a travel writer.b) To be a food critic.c) To be a fitness guru.4. CHOOSE THE WORD THAT BEST DESCRIBES YOU:a) Creativeb) Func) Adventurous5. DO YOU HAVE A DAILY PLANNER?a) Yes, but I don’t use it often – I know what I need to do.b) No, it’s too structured for me.c) Yes, I can’t live without it.6. AT A PARTY:a) You mingle with people from different social circles.b) You…

AN EASTER feast I get so thrilled when I receive my copy of Food & Home Entertaining every month. I am very passionate about cooking, and I love trying out new recipes. This Easter, I made the delicious Rooibos, honey and vanilla Easter cake with cream-cheese icing from the April 2018 issue. I only used one layer – which fed eight of us – and opted to freeze the rest for a rainy day. My favourite part was decorating the cake myself – it matched our table decor, which had pink hydrangeas. It was a hit, of course! Thank you for lighting up my day, F&HE . Your magazine is by far the best food publication in South Africa. Caryl Smith, Durban Caryl, we’re delighted that you made this cake…

Sunday lunch CAULIFLOWER SOUP PAGE 57 BOEUF BOURGUIGNON PAGE 94 VANILLA PANNA COTTA WITH STRAWBERRIES AND MERINGUE PAGE 67 PATIENCE What I especially love about these dishes is that you can make all three of them on Saturday and refrigerate overnight. This way, you’re stress-free on Sunday, with the whole day ahead of you to relax and spend quality time with friends and family. What a treat! vegetarian feast CHARGRILLED WINTER SALAD WITH HOLLANDAISE SAUCE PAGE 57 VEGETABLE QUICHE PAGE 45 ALMOND, COCONUT AND MACADAMIA BLISS BALLS PAGE 103 SAMANTHA A healthy menu that will keep you on track during the thick of winter – the quiche is packed with veggies and is absolutely delicious, while the winter salad is ideal to serve as a weekday meal. Be sure to…

HAND-MADE AND GOURMET Started in 2016 by retired advocate Natalie de Lange, the Botha’s Hill Market is a colour-splashed, authentic country affair with an emphasis on good food and real handcrafts. A welcome and quirky addition to the attractions along the Valley of a Thousand Hills in KwaZulu-Natal, Andrea Abbott explores the unique treasures this weekly fair has to offer. THE VIBE As with the village of Botha’s Hill itself, a sense of yesteryear pervades the market. Contributing to the nostalgia are the pony rides, happy dogs playing at their owners’ feet and friendly exhibitors. A great foodie attraction, market goers can tuck into their favourite food and drink on a large deck, relaxing under a beautiful sari-draped ceiling. There’s a pink piano against the wall – missing a few…

@dylan_swart Dylan Swart is a Joburg-based commercial and editorial food photographer – he’s also one of F&HE’s most trusted shutterbugs whose work can be seen in every issue. His feed is filled to the brim with glorious shots taken during his photo shoots. After having a scroll through his pics of sweet and savoury dishes, we can’t help but feel a bit peckish. @theihaveanameproject Not necessarily a foodie Insta, we prefer to look at The I Have A Name Project as food for the soul. Born out of the need to inspire change and deliver hope in SA’s homeless communities, The I Have A Name Project gives us a glimpse into the world of our country’s most vulnerable people, inspiring us with wonderful stories of compassion and goodwill. @preppykitchen We…

The most famous of all South African wines is none other than our sweet wine. Vin de Constance (wine of Constantia) was the most popular wine of the 18th and 19th centuries. Royalty demanded it: from the king of Prussia – Frederick the Great – to King Louis Philippe of France and even King George IV of England. It’s said that Napoleon lived for it during his exile on the island of St Helena; and while entrenched in literature and poetry, the French poet Baudelaire claimed that only the lips of his lover surpassed the “heavenly sweetness” of South Africa’s “honey-coloured” Constantia wine. In Jane Austen’s Sense and Sensibility , it’s prescribed for its “healing powers on a disappointed heart”. Vin de Constance has even made its way into contemporary…

ROSEMARY, HONEY AND LEMON ROASTED CHICKEN Serves 4 EASY 1 hr 40 mins WHAT YOU NEED STUFFING 120g butter, softened 50g honey 1 handful fresh rosemary, finely chopped + extra, to stuff 1 large (1,6 – 2,2kg) chicken 1 lemon, thinly sliced olive oil, to brush salt and freshly ground black pepper, to taste VEGETABLES 100g butter, melted 2 garlic cloves, peeled and crushed salt and freshly ground black pepper, to taste 700g baby potatoes 200g baby carrots honey, to drizzle HOW TO DO IT 1 Preheat the oven to 200°C. For the stuffing, place the 120g butter, 50g honey and rosemary in a mixing bowl and stir until combined. 2 Place the chicken on a chopping board. Lift the skin across the breast area, using your fingers to gently…

what you need  empty milk/juice cartons with caps, rinsed and dried white acrylic paint/spray paint + other colours of your choice paintbrushes pencil ruler masking tape (optional) decorative tissue paper of your choice (optional) scissors (optional) adhesive spray printed labels (available at foodandhome.co.za ) how to do it... STEP ONE Paint an undercoat of white acrylic paint/spray paint onto a clean milk/juice carton. Repeat to achieve a more solid colour. STEP TWO Using a pencil and ruler, plot your desired pattern/ design onto the carton. If using spray paint, create a pattern with masking tape to achieve neat lines. Spray or paint your design onto the carton, in the colours of your choice. Paint the cap of the carton to match your colour scheme, if desired. STEP…

Tinned oysters will work for this recipe, but for those eager to smoke their own, place freshly shucked oysters between two 1cm layers of white miso and refrigerate for 5 days. After 5 days, remove the oysters and rinse. Smoke over woodchips, about 30 – 40 minutes. Transfer the smoked oysters to a preheated oven set to 50°C. Keep in the oven to dry overnight. When dry, store the oysters in an airtight container. For the sauce, grate the dried oysters and proceed according to the recipe instructions.…

GREEN CHICKPEA PANCAKES WITH FRIED EGGS, CHARRED BROCCOLINI AND VINE TOMATOES Serves 4 EASY 40 mins These chickpea pancakes are so simple to make and a total revelation! They’re best eaten fresh from the pan while still hot and soft WHAT YOU NEED TOPPING canola/olive oil, to fry 300g vine tomatoes 230g broccolini salt, to taste CHICKPEA PANCAKES 50g baby spinach, washed handful fresh dill/basil/flat-leaf parsley (or a combined handful of all three) 250g (1⅔ cups) chickpea flour 380ml water salt, to taste canola/olive oil, to fry 1 finely chopped spring onion, to garnish Parmesan/Grana Padano, grated olive oil, to drizzle 8 eggs, fried 1 lemon, cut into wedges HOW TO DO IT 1 For the topping, place a non-stick pan over high heat. Add a generous drizzle of canola/olive…

• MAYO Add 30ml (2 tbsp) reconstituted and blended chipotle chillies/chipotle in adobo sauce to store-bought or home-made mayonnaise to take your burger to the next level! DIP In a small mixing bowl, combine 60ml (¼ cup) reconstituted and blended chipotle chillies/chipotle in adobo sauce with 500g (2 cups) double-cream Greek yoghurt, a squeeze of fresh lime juice, 50g crumbled feta, a handful of chopped coriander and a crushed garlic clove. Serve with nacho chips, to dip. BREAKFAST Add 30ml (2 tbsp) reconstituted and blended chipotle chillies/chipotle in adobo sauce to your shakshuka for a spicy kick. • GLAZE Combine equal parts reconstituted and blended chipotle chillies/chipotle in adobo sauce and pure maple syrup to make a basting – brush on pork chops, bacon, short ribs or chicken. BAKE Add…