Innholdsfortegnelse for September 2016 i Food & Home Entertaining

September is to South Africa what syrup is to koeksisters. Yup, no other country in the world can claim to welcome the return of spring in the same month that has a public holiday devoted to our national pastime of braaiing and paying homage to the melting pot of cultures that form our rainbow nation. It's a terrific tri-factor celebration and we've made sure you don't miss out on any of it... On page 60, don your rose-coloured spectacles for a meander through the pages that celebrate nature's bounty and a little role reversal too... I bet that's piqued your interest! And in a nod to the flavours of our childhoods, which were formed around iconic South African products like biltong and condensed milk, Caro de Waal has gently…

FAST AND FRESH The Buddha bowl PAGE 14 Crystal spring rolls with chargrilled tuna, avocado, apple and herbs PAGE 10 Roasted thyme-and-gooseberry-stuffed chicken PAGE 48 HASMITA “Every year when spring makes its entrance, I attempt to eat a bit healthier. I love the freshness and simplicity of these dishes to put a spring in your step and start this summer on a clean slate.” SPRING FETE Grilled strawberry and biltong salad PAGE 23 Lamb chops with Marmite sauce and green beans PAGE 72 Toffee-glazed gammon with roasted ClemenGolds PAGE 30 Gooseberry and almond tartlets with citrus crème fraîche PAGE 49 ANZELLE “Alfresco dining under African skies springs to mind. Gather family and friends ’cause sharing is caring and sociability is key. In celebration of blossoms and blooms, I foresee loads…

The Buddha bowl Not a political or religious statement, a buddha bowl is a generous, nourishing meal of plant-based goodness – or, as we’ve seen it playfully described on urbandictionary.com , “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top, much like the belly of a buddha” Less of a recipe and more of a guide, here’s how to put together your own wholesome bowl of deliciousness, to be enjoyed at any time of night or day: 1 Begin by preparing a base of pulses or grains – we love tinned chickpeas, drained and pan-fried in a dash of olive oil and then dusted with paprika, ground cumin, ground coriander and a little salt. Other variations include seasoned lentils…

PHILIP PIKUS TIMELESS, TANGIBLE, QUALITY Fabric inspires me. I’m very tactile and the way the fabric feels is as important as what it looks like. I love utilising natural fibres and the use of sustainable materials like bamboo and hemp excites me. The Philip Pikus collection was born out of my frustration in trying to find good core fabrics in the right colours, at the right price, that weren’t 100% polyester! I was tired of carrying along big, chunky books laden with fabric upon fabric, colour upon colour. Instead, I wanted to develop a curated and edited range of classics, in one volume – a one-stop shop for building a classic scheme. I’ve drawn on my extensive experience of 25 years in fashion and interiors to create a range of…

SUDDENLY CINSAULT Cinsault is the new black. Dubbed the “pinot noir of the Swartland”, it’s the cultivar on everyone’s lips right now. Though, its sudden popularity belies its long history in South African winemaking. It’s traditionally a workhorse varietal typically blended with other classic Rhône varieties like grenache, syrah and mourvèdre. Cinsault is also one of pinotage’s parents. When it first came to our shores, we called it “hermitage” and in 1925 Stellenbosch University professor, Dr Perold, crossed it with pinot noir to create our most patriotic of all wine grape varieties – pinotage. Cinsault thrives in hot, dry climates, and an increasing number of single varietal examples are being made with great success. When used on its own, it produces light- to medium-bodied wines that are often low in…

GIVEAWAY! CELEBRATE HERITAGE DAY BY WINNING A CASE OF THIS PROUDLY SOUTH AFRICAN PINOTAGE! ONE READER WILL WIN A CASE OF THE OWL POST PINOTAGE, WORTH R1 140. The Owl Post, which forms part of Neethlingshof’s Short Story Collection, is a single-vineyard pinotage that tells the tale of the estate’s integrated pest management, which sees them placing owl posts throughout the vineyards. This wine has been produced from dry-land vines, which were planted in 1997. Fermented and matured in a blend of Hungarian and French oak barrels, it shows ripe fruit and vanilla on the palate with well-blended tannins. To enter, email your name, postal address and ID number with OWL in the subject line to foodhome@caxton.co.za  by 15 September 2016.…

FIVE F&HE READERS CAN EACH WIN A COPY OF MALAYSIA: RECIPES FROM A FAMILY KITCHEN BY PING COOMBES, FROM EXCLUSIVE BOOKS.TO ENTER, EMAIL YOUR NAME, CONTACT NUMBER, ID NUMBER AND POSTAL ADDRESS TO FOODHOME@CAXTON.CO.ZA  WITH MALAYSIA IN THE SUBJECT LINE. ENTRIES CLOSE ON 15 SEPTEMBER 2016. 1 FRANCE: THE COOKBOOK BY GINETTE MATHIOT (PHAIDON PRESS LTD, R940) Ginette Mathiot, a French food writer and home economist, stays true to the spirit of her original and world-renowned book Je sais cuisiner in her newly published phenomenon. Prepare to be educated on the building blocks of cooking à la Française, taking the simplicity of a bygone era and adapting it to modern-day life. This book will be your best friend in the…

Pick-me-up spring salad bowls Serves 4 EASY 20 mins Among 4 bowls, divide a handful each of carrot ribbons, defrosted peas, blanched broccoli florets, blanched mange tout peas, sliced spring onion and fresh mint leaves. In a small bowl, whisk together 45ml (3 tbsp) olive oil, juice of 1 lemon and 5ml (1 tsp) Dijon mustard. Sprinkle the bowls with salt and freshly ground black pepper to taste and drizzle with the lemon dressing. Serve with avocado halves, to slice and lemon wedges, to squeeze. Pan-fried rump steak with spiced salt and fresh beetroot salsa Serves 2 EASY 30 mins Heat a pan over very high heat and add a glug of olive oil. In batches if necessary, fry either 1 large rump steak or 2 smaller ones until cooked…

Butternut vetkoek with bacon and syrup The traditional South African vetkoek is given a tasty twist of butternut and syrupy, crispy bacon Serves 6 A LITTLE EFFORT 1 hr 15 mins THE FLAVOUR COMBINATIONS BUTTERNUT VETKOEK 250ml (1 cup) buttermilk 150g butternut, cooked and blitzed to a purée 10g instant yeast 10ml (2 tsp) salt 25ml (5 tsp) sugar 450g cake flour + extra, to knead pinch bicarbonate of soda 30ml (2 tbsp) butter, melted vegetable oil, to fry BACON 250g streaky bacon 30ml (2 tbsp) golden syrup + extra, to serve HOW TO DO IT 1 Heat the buttermilk slowly over low heat until lukewarm. Remove from heat. Combine the buttermilk, butternut, instant yeast, salt, sugar, cake flour, bicarbonate of soda and butter. Mix together to form a stiff…

They say that opposites attract. Never more so than when Mpho Tshukudu and I met and instantly adored each other. The superficial differences between us are obvious for all to see. I am much older and much fatter than Mpho. I am white and she is black. I am a greedy, scatter-brained chef/food anthropologist and she is a restrained, efficient registered dietician/functional medicine practitioner. Our friendship should never have worked, but somehow it did and it does. Predictably, it was practical Mpho who made it happen. Having heard me talking about African cuisine and food culture on Gauteng’s Talk Radio 702, she sent an email proposing a meeting. Meetings led to discussions about heritage food and the culturally specific factors impacting on South Africa’s ever-increasing levels of obesity. Discussions led…

For me, pea shoots are all the green flavours of spring delicately packaged in the form of tender leaves and curling tendrils sprouting from crunchy stems. Pea shoots are the leaves of the traditional garden pea plant and have a decidedly soft, “green” taste, similar to that of fresh peas. Easy to grow, pea shoots can be grown indoors and the fruits of your labour, as it were, will be ready for snipping in 2 – 3 weeks. Spring pea cake with lemony cream cheese icing and pea shoots Serves 8 – 10 EASY 1 hr + 1 hr, to cool THE FLAVOUR COMBINATIONS PEA CAKE 280g frozen peas, defrosted and blanched, 2 minutes 200g butter, softened 150g castor sugar 3 eggs 15ml (1 tbsp) vanilla essence zest and juice…

1 What is the main ingredient in the traditional South African-Indian pickle, achar? 2 The traditional isiZulu name for steamed bread 3 Which famous South African sugar brand is manufactured at the Amatikulu Sugar Mill? 4 What is the flavourful seasoning used in the process of making biltong? 5 The traditional name for samp and beans 6 In which small South African town were Ouma Rusks first baked? 7 Who influenced the Cape Malay style of cooking greatly in South Africa? 8 What is the highly nutritious delicacy mashonzha also known as? 9 The sclerocarya birrea tree produces a fruit that is vital in , a famous South African liqueur 10 This vegetable relish originates from the townships of South Africa 11 Name the South African West Coast delicacy known…

KATELYN WILLIAMS Food stylist and photographer After seeing a yarn of golden spun sugar atop a dessert on an F&HE cover from the 90s. I decided I was going to attempt it. I was eight years old at the time and never stuck to the simple stuff. My poor mother was chiselling melted sugar off the floor for weeks afterwards – it went everywhere, but I nailed it! That has always resonated with me as a food stylist; when someone makes a recipe at home, I want it to come out looking exactly like the photograph. Today I shoot and style recipes for the same F&HE that inspired me back when I was little! HEIN VAN TONDER Food photographer, stylist and writer I’m at my happiest in the kitchen, behind…

 Deliciously crunchy and fresh, these crystal spring rolls are the ideal light meal to welcome the warmer weather “The beautiful spring came; and when Nature resumes her LOVELINESS, THE HUMAN SOUL is apt to revive also”HARRIET ANN JACOBS Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONSTUNA 4 sustainable pole-caught freshtuna steaksolive oil, to drizzlesalt and freshly ground blackpepper, to taste 10ml (2 tsp) fresh ginger, gratedpinch chilli flakes 1 lemon, halved SPRING ROLLS 8 crystal/Vietnamese spring rollwrappers (available at Asian supermarkets, Woolworths and select Pick n Pay stores) 1 Granny Smith apple, cored andsliced into matchsticks 2 avocados, peeled and sliced 2 large handfuls mixed babyleaves and herbs (like coriander, parsley, basil, mint and baby spinach) fresh basil pesto, to dipedible flowers, to garnish (optional) HOW TO DO IT 1…

2–4 September 2016. Bot River Spring Festival, Overberg. A weekend filled with olive oils, fresh produce, deli delights, indigenous flora, live amusement and, oh, did we mention wine? Start the weekend with a Magnum Magnificence “big boy pairing” and round it off with a sausage making course at Luddite estate, oysters and bubbly (Genevieve), breakfast at Goedvertrouw or lunch at Forage Restaurant (Wildekrans). Savour slow-cooked meals, pickles and preserves from Gabriëlskloof’s kitchen and sip wines in their tasting room, while enjoying the grandeur of the Overberg. Voyage a guided fynbos hike at PaardenKloof Estate and take fynbos home with you (legally) from the Ecology Lifestyle Farm nursery, have a picnic or visit the petting zoo with the family. Child-friendly activities include a pink sweet stall, kiddies bowling, jumping castle and…

“Specially curated to offer stylish, handmade luxury lifestyle items, all the vendors’ products are of high quality. ” Jozi’s ’burbs are slowly undergoing a transformation from area to area. Whole main streets are taking on a Cape Town vibe with restaurants spilling out onto pavements and talented designers opening furniture, jewellery and other crafty stores to display and sell handmade products. While Linden legends like The Whippet, serving their tantalising legendary dark chocolate and salted caramel cake, and Ceramic Factory have been drawing more than locals into the suburb, a new quarterly market has sprung up at Hoërskool Linden. And what a market it is! Specially curated to offer stylish, handmade luxury lifestyle items, all the vendors’ products are of high quality. With an abundance of variety from Nguni hides,…

Lettuce and rocket The most practical way of growing these is the “cut and come again” method, which provides multiple harvesting from one planting. Seeds are sown quite thickly and young individual leaves are plucked from a selection of plants. Not only are these tastier – each picking encourages the plant to produce more leaves. Mixed lettuce seed packets are ideal. Broadcast the seeds evenly in a block and just cover them with seedling soil. Every few weeks, sow another block of greens to ensure a continual harvest. Start harvesting once they reach about 10cm – 15cm. Snip off the outer leaves with scissors, leaving the central growing point undamaged. Radish Radish is the easiest and quickest of all vegetables to grow. Sowing to eating can take as little as…

What happens when you tell a four-year-old boy you’re taking him to a sweet shop? His eyes light up. When we arrive at Darling Sweet, my eyes light up right along with his. This is no ordinary store. Housed in Darling’s old general dealer, built in 1910, it’s just like you’d imagine an old candy store to be – complete with high wooden ceilings and gilt lettering on the entrance window nudging you to take your time. “We stir the toffee by hand,” says Frits van Ryneveld in the tasting room. He gestures to the adjacent glassed-in work area. “This is where it all happens.” Both he and partner Hentie van der Merwe look the part, clad smartly in their black aprons. Darling Sweet deals in nostalgia, love and butter-rich…

2 – 4 September Soweto Wine & Lifestyle Festival Taste 950 of SA’s top wines at the 12th edition of the “Wine Revolution”, which takes place at Walter Sisulu Square of Dedication in Kliptown. There are many other elements to enjoy too: Soweto’s top restaurants will be serving up delicious dishes, travel and lifestyle exhibitions will inspire and the local fashion will delight. Tickets cost R150 pp. webtickets.co.za 2 – 4 September The TOPS at SPAR Bierfest In collaboration with Number 3 Fransen Street and Newlands Spring Brewery, the TOPS at SPAR Bierfest is celebrating its sixth birthday and you’re invited! Why miss out on the festivity that surrounds the Oktoberfest, just because Germany is afar? Explore the Bavarian beer culture, dance to ze oompah band in proudly German attire…

Flavoured salt is a wonderful way to boost the taste of a dish: think bacon salt sprinkled over a soft-yolk poached egg atop a slice of buttered rye toast, rosemary-orange salt on a mouthful of pan-fried trout or the tiniest touch of rose salt scattered over home-made chewy toffees. Do-it-yourself flavoured salts make for lovely, thoughtful gifts that will keep on giving for months! To make a small container of rosemary-orange salt, combine the finely chopped leaves of 3 fresh rosemary sprigs, zest of 1 orange and 90g Maldon Sea Salt. Spread the flavoured salt on a plate or tray, and toss it once a day for 3 days or until the herbs and orange zest have dried, before storing it in a jar. To make a small container of…

Coffee-glazed lamb chops served with warn butter- fried Brussels sports, potato and pea salad   Brussels sprouts – love ’em or hate ’em, this method of frying them in butter is a sure-fire way to convert haters into Brussels sprout lovers! Serves 4 EASY 1 hr + 1 hr, to marinate THE FLAVOUR COMBINATIONS LAMB CHOPS 250ml (1 cup) strong coffee 160g tinned tomato purée 15ml (1 tbsp) Worcestershire sauce 15ml (1 tbsp) balsamic vinegar 5ml (1 tsp) sugar 5ml (1 tsp) ginger, finely grated 5ml (1 tsp) garlic, finely chopped 2 sprigs rosemary 8 (800g) lamb chops SALAD 10 (480g) baby potatoes 30ml (2 tbsp) olive oil 15ml (1 tbsp) butter 300g Brussels sprouts, halved 15ml (1 tbsp) garlic, finely chopped 160g peas, blanched 150g asparagus tips 150g buffalo…

They say first impressions form in seven seconds and are often the most accurate. When I first come across Alessandro (Alex) Khojane, I jot down the following in my mental notebook: Beefed-up bouncer. Looks like he lives on whey protein powder. Wow, that’s some serious arm ink. Way too much energy – he clearly keeps Red Bull in business. Then he breaks into a torrent of fluent Italian, as he affectionately teases a spaghetti-slurping restaurant patron. Next, he gives my husband Mark a bear hug and tells him there’s no way he’s letting us go home hungry, despite us arriving without a reservation at a happily heaving restaurant showing no sign of anyone calling for the bill. “Is he a good friend of yours? Does he work here?” an admittedly…

Salmon terrine Serves 4 EASY 4 hrs 10 mins THE FLAVOUR COMBINATIONS TERRINE 200g smoked salmon ribbons 280g ricotta 45g (3½ tbsp) Flora Regular handful fresh mixed herbs (like dill, parsley and coriander) handful mixed seeds (like linseeds, sunflower, pumpkin or sesame seeds), roughly chopped salt and freshly ground black pepper, to taste SALAD DRESSING 15ml (1 tbsp) wholegrain mustard 15ml (1 tbsp) white wine vinegar 5ml (1 tsp) honey 50g mixed seeds (like linseeds, sunflower, pumpkin or sesame seeds), roughly chopped 125ml (½ cup) Flora Sunflower Oil salt and freshly ground black pepper, to taste 100g baby salad leaves HOW TO DO IT 1 For the terrine, line a 14cm x 7cm terrine mould with cling film. Lay the smoked salmon ribbons in the lined mould, leaving an overhang…

I STARTED MY CAREER IN MAGAZINES, where I worked for 12 years. By the time I left, I was the group publisher of a few titles, including decor and food publications. I then ventured off and became co-owner of design agency, The President, where we launched several events, including the Toffie Pop Culture Festival and Design Conference and the Toffie Food Festival. I then established my own design studio, called Studio H – a multi-disciplinary design studio specialising in experience and brand design. Our experiences are uniquely created to manipulate the impact that science and psychology have on the senses to create long-lasting memories associated with our clients’ brands. AS THE DIRECTOR OF THE STREET FOOD FESTIVAL (SFF), I have loads of fun putting together an entertaining day for people…

MY PERSONAL CHEF In March 2016, I was diagnosed with breast cancer. It came as a bit of a shock to both my husband and I, and not least my legion of new friends here on the Garden Route. You see, we were swallows who used to fly north for the winter, but not this time. We had to cancel going to a family wedding in Canada and returning to Ireland to be with la famiglia. Instead we have to face six months of harrowing chemo and radiotherapy. I am part-way through this, but suffering, as most fellow sufferers do, the ravages of the toxic “red devil”. My husband is the kindest and most supportive person in my world at the moment, who copes with my strange dietary requests. He…

Ilse van der Merwe, the lady behind this popular blog, was born in Stellenbosch and has been living there for 38 years. “I grew up in a family that really loves cooking and eating. I’ve been absolutely in love with the process of making delicious food from a very young age,” and that’s how Ilse was inspired to start her own blog five years ago. I found my passion in life in late 2010: food. I was ready to change career paths from the late night rock ’n roll scene (management and events) to something that would focus my attention on food. I’ve always loved writing and public relations, and creating a food blog made more sense than jumping into a chef’s course. It might sound like a cliché but…

Sausage and bacon maize-meal breakfast bake SERVES 6 – 8 50 MINS Preheat the oven to 180°C. Heat a large pan over low heat and add a glug of olive oil. Add 1 peeled and diced onion, 2 peeled and minced garlic cloves and a handful fresh, torn sage leaves. Fry until the onion is soft, 10 minutes. Increase the heat to medium, add 250g chopped streaky bacon and fry until the bacon is crisp, 10 minutes. Remove the onion mixture from the pan and set aside until needed. Add 8 pork sausages, fry until golden brown and remove from heat. In a medium pot, bring 1,125L (4½ cups) milk to a boil and stir in 290g maize meal. Simmer, whisking continuously, until the maize meal is tender, 10 minutes.…

Avocados are the “superfood” you shouldn't go without. They’re high in antioxidants, vitamins and minerals, and low in sodium. Packed with healthy fats and fibre, they keep you fuller for longer. Avos also help to balance your blood sugar and nourish skin and nails. Made from high-quality Hass avos, Westfalia Avocado Oil is approved by the Heart and Stroke Foundation South Africa. Available in a wide choice of flavours, the mouth-watering range is perfect for cooking, baking, drizzling, dipping, frying and roasting. The ready-to-eat guacamole makes food tastier in minutes and is also available in a variety of flavours, such as Plain, Spicy, Biltong-flavoured and Sweet Chilli Salsa. Did you know? Avocado oil has the highest smoke point of any cooking oil. This means the health structure of the oil…

Cannellini bean hummus with gooseberry dressing and corn chips Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS HUMMUS 2 x 400g cannellini beans, drained and rinsed 2 garlic cloves, peeled and crushed 30ml (2 tbsp) tahini zest of 1 lime juice of 1 lemon 30ml (2 tbsp) olive oil sea salt, to taste GOOSEBERRY DRESSING 150g gooseberries + extra, to garnish 1 handful mixed herbs (like dill, parsley and chives) 10ml (2 tsp) olive oil salt and freshly ground black pepper, to taste 50g pumpkin seeds 50g sunflower seeds tortilla corn chips, to serve lemon wedges, to squeeze HOW TO DO IT 1 For the hummus, place the beans in a food processor, add the garlic, tahini, lime zest, lemon juice and the 30ml (2 tbsp) olive oil. Season with…

Turkish delight lollipops Makes 10 A LITTLE EFFORT 30 mins THE FLAVOUR COMBINATIONS vegetable oil, to grease 440g sugar 190g liquid glucose 160ml water few drops rose flavouring or essential oil pink gel food colouring (optional) 10 organic whole pansy flowers, washed and patted dry 10 wooden skewers or paper straws uncooked rice grains, to store HOW TO DO IT 1 Prepare two large non-stick baking sheets by greasing them lightly with the vegetable oil and set aside. Combine the sugar, glucose and water in a small saucepan over low heat and stir until the sugar is dissolved. Brush any sugar crystals from the sides of the saucepan, using a pastry brush dipped in warm water. Bring the mixture to a boil over high heat and simmer without stirring, until…

Editor’s pick meekel.co.za I never fail to be awestruck by SA’s myriad of creative talent, which is why I’m smitten with this online store showcasing “the very best in South African design from furniture, homeware and artworks to clothing, accessories and lifestyle products”. Dedicated to empowering emerging artists, Meekel invites you to let them know about rising stars whose works you may have spotted and who are not already being featured on their site – a great opportunity for you to do a little community upliftment of your own! techgirl.co.za Tech Girl is a South African tech blog for women… but it’s a bit more than that. It’s a space for Samantha Wright to share her love for gadgets, gaming and all things alpha geek with you. She simplifies all…

Beetroot and goat’s cheese tarte Tatin with peas, mint and basil An upside-down tart – perfect as a vegetarian main or side to meat dishes Serves 2 (as a main) or 4 (as a side) EASY 1 hr 35 mins THE FLAVOUR COMBINATIONS 3 (240g) medium beetroots 30ml (2 tbsp) butter ½ (60g) red onion, peeled and finely chopped 5ml (1 tsp) garlic, finely chopped 80g chutney salt and freshly ground black pepper, to taste 150g puff pastry, defrosted 125g frozen peas 100g goat’s cheese log, sliced 30ml (2 tbsp) pine nuts handful fresh basil leaves handful fresh mint leaves HOW TO DO IT 1 Place the beetroots in a pot, cover with water, bring to a boil and cook, 30 minutes. Strain and refresh in cold water. Preheat the…

ON THE MENU FLAVOURSOME HERB-CRUSTED HAKE SALAD MIX YOUR OWN ORANGE AND LEMON COOLER Herb-crusted hake salad with a zesty dressing Serves 4 EASY 35 mins THE FLAVOUR COMBINATIONS HERB CRUSTED HAKE 4 SPAR Frozen Prime Hake Fillets salt and freshly ground black pepper, to taste 65g fresh white breadcrumbs 2 garlic cloves, peeled and crushed zest of 1 small lemon, finely grated small handful mixed fresh herbs (like dill, basil, parsley and coriander) 60g SPAR Butter, melted ZESTY DRESSING 15ml (1 tbsp) SPAR Dijon Mustard 30ml (2 tbsp) SPAR Crème Fraîche 10g (1 tsp) SPAR Honey 30ml (2 tbsp) SPAR Lemon Juice 125ml (½ cup) SPAR Extra Virgin Olive Oil handful fresh parsley, chopped VEGETABLES 200g broccoli, cut into florets 200g asparagus spears 1 x 400g tin SPAR Lentils,…