Innholdsfortegnelse for July 2019 i Food & Home Entertaining

ooking for a salad? You’ve come to the wrong place – this month, that is. Try us again in summer when we’re feeling light and breezy. But, for now, you’ve got luscious and lickable plates of indulgent winter fare beckoning to you to dig in with abandon! No doubt our no-bake blueberry cheesecake cover dish (see recipe on page 11) was a leading clue to our hedonistic state of mind, although we did rein in on the sugar in this awesome dish by using Freesweet, a fabulous new sugar replacement that’s just hit shelves. Loaded with benefits, Freesweet is already gaining a loyal following – read the intriguing background story to the development of this product on page 12. And along with lots of meaty marvels to sink your teeth…

Sophisticated, aromatic and perfectly balanced, Bollinger Rosé Champagne entices with a beautiful salmon-pink colour, a velvety mousse and fresh redcurrant, cherry and strawberry aromas. The palate is rich and refined, along with a silky texture, a touch of creaminess and a lasting berry finish. Bollinger Rosé can be served for high tea, a pre-dinner aperitif or with crayfish, salmon, Japanese cuisine or not-so-spicy Asian fare and fruit-based desserts. Visit vinimark.co.za for further product information. See foodandhome.co.za for Ts&Cs regarding prizes containing alcohol.…

HOT NEWS When the chill sets in, there’s nothing like coming home and lighting a fire. From a range of wood fireplaces to vent-free bioethanol options and vent-free or vented gas varieties, Beauty Fires has a selection of sleek and stylish choices to consider, whether you’re looking to enhance your dining area or add to the ambience of your living room or bedroom. Visit beautyfires.com to find a fireplace that suits your needs. THE BEST YOU’VE EVER HAD We’re absolutely giddy over the latest addition to the De’Longhi family – the De’Longhi MULTIFRY. A sleek, innovative appliance that combines the best qualities of a low-oil fryer with the convenience of a multi-cooker, the MULTIFRY is made to meet each and every one of your kitchen needs. No matter what’s on…

JOBURG RESTAURANT – FARRO Bringing casual fine dining to the streets of Joburg, Farro is as unexpected and novel as it is suave and refined. Tucked away in a corner at the Thrupps Illovo Centre, the location seems unassuming for an eatery of this calibre but, as proved by the gourmet menu and nuanced wine list, novelty must be the secret ingredient to a good meal. The sleek interior with its industrial feel is the perfect setting for date night; so, I take advantage of its allure by inviting a dashing chap to accompany me on this fine evening. The menu does all the talking – our conversation starter is the choice of hors d’oeuvres on offer. We gush over the arancini and the blue-cheese and onion crackers, which are…

FASHION AND FRIENDSHIP Chommies co-founder Nathalie Klijn moved to Cape Town from Germany in 2012 and was instantly dazzled by the city’s vibrant colours and energy. Her rescue pup, Ringo, became her connector to the city, and she made some of her best new friends while exploring her surroundings with him. On one of their regular trips to the Oranjezicht City Farm Market Day, Ringo met Hiker, and it was their doggie dalliance that led to a conversation between Nathalie and Hiker’s owner, Zac. Immediately noticing Ringo’s collar, Zac learned that Nathalie – inspired by the vivacity of Cape Town – had been making these colourful accessories as a side project. When Zac mentioned that they should sell Nathalie’s creations, an idea was sparked and, after a year of coffees,…

Chef Mona El Sabbahy is a rising star in the Egyptian epicurean environment. Having graduated from that country’s Cairo-based Culinary Training Center in 2014, she has a specialist butchery qualification and has recently returned to Egypt from an internship at Sweden’s three-Michelin-star Frantzén restaurant. She currently works at Fins Restaurant and Smokery in Cairo. Says Mona, “My greatest aspiration is to have my own philosophy, to translate that way of thinking into food, and then to serve that food to an appreciative audience. Developing such a philosophy is a long process and I am still working on what it means for me. What I know is that it needs to be rooted in the ancient and the modern. It is essentially a way of exploring identity, which is what makes…

GNOCCHI WITH BABY SPINACH AND PECAN NUTS  store-bought gnocchi, baby spinach, pecan nuts and sundried tomatoes Serves 4 EASY 30 mins Melt 2 tbsp salted butter in a large skillet placed over medium-high heat. Add 1 x 500g packet store-bought gnocchi and fry, stirring occasionally, until lightly browned, 8 – 10 minutes. Season to taste with salt and freshly ground black pepper . Add 200g baby spinach and stir until slightly wilted. Remove from heat and scatter over 100g roughly chopped, lightly toasted pecan nuts and 1 x 240g packet Ina Paarman’s Sun-Dried Tomato Quarters in Olive Oil Vinaigrette . Toss until coated well. Serve immediately. BACON AND VEGGIE PIES  streaky bacon, Brussels sprouts, store-bought creamy mushroom sauce and store-bought puff pastry Serves 4 EASY 1 hr Melt 1 tbsp…

One lucky reader and three friends stand the chance to win a two-night stay worth R30 000 at Gondwana Game Reserve! TO ENTER SMS GAMEDRIVE followed by your name, email address, ID number and postal address to 48405. Each SMS costs R1,50. Free SMSs do not apply. Competition closes on 31 July 2019. THE PRIZE A two-night stay for four people in a three-bedroom Bush Villa on a Full Board basis, which includes: - Breakfast lunch and dinner - Morning and afternoon game drives daily with afternoon tea Situated in the heart of the Garden Route, Gondwana Game Reserve is the ideal safari getaway for families and friends. The 11 000-hectare private game reserve offers a distinctive and luxurious Big Five safari experience. Enjoy exhilarating game drives in a mountainous…

In 2003 – then a special-needs teacher – Sophia came to South Africa from the UK. She founded Pebbles in 2004. “I needed to do something positive,” she smiles, as she sits behind her desk in the office of the new Pebbles Kitchen. The walls are painted the bright yellow associated with the organisation. The morning sun bounces off this happy colour as Sophia and kitchen project manager, Dominic Johnson-Allen, tell me how they turned their kitchen dream into a meal-making reality. Located on a pastoral corner of Klein Joostenberg Farm on the outskirts of Stellenbosch, the Pebbles Kitchen feeds 1 300 children every day. “We cooked our first meal on 21 January 2019,” says Dominic with obvious pride. “We have now sent out over 50 000 meals from this…

Born in a small town called Skanör in the south of Sweden, Martin Nordin relished time spent in the kitchen with his mother as a child. “I loved the smells, getting to taste, and listening to the sounds and conversations. But I never helped out with the cooking. I don’t know why. It all started when I was in the military service – I was lucky enough to be a chef on an icebreaker ship for 18 months, where I learnt the basics. And just before that I had moved to my own apartment and had to do my own cooking.” Having spent most of his adult life in Malmö in Denmark – just on the other side of the water from Copenhagen – Martin spent 11 years at renowned…

KICK-START YOUR METABOLISM Did you know that if you skip breakfast, your body conserves calories rather than burns them? By starting your day with a scrumptious breakfast, you’ll kick-start your metabolism without even having to grab that caffeine-filled drink. MAKE BREAKFAST THE NIGHT BEFORE If, like us, you’re really pressed for time in the mornings, start making your breakfast the night before. Overnight oats aren’t just a fad; they’re a healthy way to start your day. Add your favourite flavour of Cappy® 100% Fruit Juice Blend to your oats, let it stand overnight and in the morning you’ll have an instant breakfast to which you can simply add freshly cut fruit. Another great option is to add Cappy® 100% Apple Juice Blend with a sprinkling of ground cinnamon to your…

1 If you see the word “aloo” on an Indian restaurant menu, what ingredient does it refer to? 2 What is the correct technical term for a jigger (44ml) of grain alcohol? 3 Which soup’s name is derived from the Tamil words “miỊagu” and “ta i” or “pepper water”? 4 According to Irish satirist Jonathan Swift, it was a bold man who first ate what food item? 5 During World War I in Germany when meat and potatoes were scarce, flour made from this winter vegetable was used for the preparation of bread. 6 Cambozola is a triple-cream, Brie-style blue cheese made from pasteurised cow’s milk. True or false? 7 French navarin stew is made with which meat? 8 The name of the Kellogg’s Corn Flakes rooster is __________? 9…

CASSIE UPTON IS A QUALIFIED CHEF WHO CURRENTLY WORKS FOR KATELYN WILLIAMS OF THEKATETIN.COM AS A FOOD STYLIST AND PHOTOGRAPHY ASSISTANT. TOGETHER WITH KATELYN, CASSIE HAD A LARK WITH LIQUORICE IN OUR “5 WITH 1” RECIPE FEATURE ON PAGE 40 AND CREATED A SPICY GOCHUJANG MUSSEL POT IN “THIS MONTH WE LOVE” ON PAGE 104. IF I HAD TO PICK A FAVOURITE AMONG THE “5 WITH 1” LIQUORICE RECIPES, IT WOULD BE THE liquorice chocolate-chip cookies – I have a choc-chip cookie obsession and the fact that liquorice pairs so incredibly well with chocolate made the cookies heavenly to eat! BEING IN THE FOOD INDUSTRY has been a dream of mine since I was six years old, making mud pies in the garden – gourmet mud pies, of course. THE…

NO-BAKE BLUEBERRY CHEESECAKE Serves 8 A LITTLE EFFORT 2 hrs + 6 hrs/overnight, to set WHAT YOU NEED BASE 200g roasted and salted almonds 70g salted butter, melted 2 tsp Freesweet Sugar Replacement 2 tsp ground cinnamon 30g rice flour FILLING 12 x 1,6g gelatine leaves (find at woolworths.co.za) 2 x 230g tubs plain cream cheese, at room temperature 1 tsp vanilla extract pinch salt 130g Freesweet Sugar Replacement zest of 1 lemon 500ml (2 cups) fresh cream, whipped to soft peaks TOPPING 40g Freesweet Sugar Replacement ½ tsp vanilla extract 300g frozen blueberries juice of 3 naartjies pinch salt 3 tbsp cornflour mixed with 3 tbsp boiling water HOW TO DO IT 1 Spray a 20cm-diameter springform cake tin with non-stick cooking spray. Line the base and sides of…

OUR MID-YEAR 12-MONTH SUBSCRIPTION DEALS: Our fantastic mid-year deal extends to 12-month subscriptions across all of Caxton’s nine monthly magazine titles, including woman&home , SA Country Life , Food & Home Entertaining , Living and Loving , rooi rose , BONA and more! And don’t forget about our three weekly publications: Farmer’s Weekly , Vrouekeur and People. With such an assortment of content to choose from, your winter reading list has never looked better! Not to mention, this fantastic offer makes for a great birthday gift for a friend, colleague or loved one – it will keep on giving! A 12-MONTH SUBSCRIPTION FOR JUST R240 (YOU SAVE R240!) SUBSCRIBING IS EASY Call 087 405 2002, fax 0866 704 101, email subs@magsathome.co.za or visit foodandhome.co.za or magsathome.co.za to subscribe online. Cheques+EFT+direct…

One lucky reader stands the chance to win an exquisite Diana Carmichael Three-Cheetah Candle Holder (excluding candle) worth R8 800! A statement piece which stands 27cm high and weighs nearly 5kg, this candle holder is part of Diana Carmichael’s signature Cheetah Africa collection. PRIDE OF PLACE Greatly influenced by the forms and textures of life and art in Africa, Diana Carmichael’s designer tableware captures the elusive spirit of Africa. Each distinctive piece is hand-finished, ensuring that every item is not only functional but a unique work of art too. From carving sets to serving spoons, cheeseboards, knives and a range of glassware, Diana Carmichael’s timeless collections bring style and grace to contemporary tables around the world. Visit dianacarmichael.net for further product information. TO ENTER SMS CARMICHAEL followed by your full…

Just as the Sahara Desert in southern Africa reaches out to the Atlas Mountains of the West and drifts into the Nile River in the East, so too do shared flavours, cooking methods and ingredients meet, fuse and flow across Africa’s northern lands. Definitions differ, but here we are including Algeria, Morocco, Western Sahara, Tunisia, Libya and Egypt in our understanding of the region. While there are many culinary differences (most notably in Egypt) among and within these countries, there are also significant similarities. Throughout the region, the great ancient Berber and/or Egyptian indigenous food genres are overlaid with subsequent Arab, Andalusian, Ottoman, French and Italian influences. Couscous and flatbreads are the most common carbohydrates. Olives and salt-preserved lemons offer a pervasive tang. Dates are everywhere; fresh, dried, stuffed, served…

I recently tasted the new vintage releases of KWV’s pinotage, petit verdot and Perold wines from The Mentors range. The tasting took place in the hallowed Cathedral Cellar with its high vaulted ceilings, flanked on each side by 12 000L barrels, each one carved with winemaking scenes. Rarely seen as a single cultivar, the petit verdot stood out for is inky opulence and rich fruit expression. Winemaker Izele van Blerk is passionate about variety, and is hailing it as the next big thing in South African winemaking. “Petit verdot is a late-ripening varietal, and in regions like Bordeaux it sometimes struggles to reach optimum ripeness,” explains Izele. “In South Africa, we have the climatic conditions to ensure that the cultivar reaches that full ripeness. Petit verdot or, as I like…

FIRST THINGS FIRST I was born in 1987 in a village called Gonde in Plumtree, Zimbabwe. My mother raised me. My father passed away when I was young – I don’t remember him. I am the last-born of seven children. Three of my brothers and my sister have passed away. So, it is three brothers left. Actually, I didn’t like cooking when I was growing up. At school I didn’t learn anything about cooking. A WHOLE NEW WORLD I came to Joburg in 2004, and in 2005 I started getting into the restaurant industry. The first restaurant I worked at was Fishmonger in Northgate, where a Chinese lady taught me how to make sushi. She believed in me and my ability. When I started working there, I didn’t even know…

CHICKPEA STEW Serves 4 – 6 EASY 45 mins WHAT YOU NEED olive oil, to fry 1 onion, peeled and sliced 2 garlic cloves, peeled and crushed 2 tsp peri-peri spice 2 tsp smoked paprika 2 x 400g tins diced, peeled tomatoes 125ml (½ cup) white wine 1 large bouquet garni of thyme, rosemary, parsley and a bay leaf 2 x 400g tins chickpeas, drained 2 medium aubergines, diced 300g baby spinach salt and freshly ground black pepper, to taste thick slices of toasted bread rubbed with garlic, to serve HOW TO DO IT 1 Heat a glug of olive oil in a large saucepan over medium heat. Add the onion and garlic, and fry until the onion is soft and translucent, about 5 minutes. Add the peri-peri spice and…

“Tempus Fugit” reads the graffiti scrawled above the door of Ryan Cole’s kitchen at Salsify in Cape Town. Latin for “time flies”, it’s a phrase that resonates with this young chef who has, in no time at all, already built a formidable reputation in South Africa’s fine-dining circles. Though barely into his 30s, Ryan has clocked up a CV that would make many chefs salivate. He had his first taste of the professional kitchen at 16, working his way through weekend jobs and apprenticeships before setting off for London, where he spent a number of years in some of the city’s top-rated restaurants. It was a chance meeting with Luke Dale-Roberts in 2015 that tempted him home and before long he was head chef of a top-rated restaurant in Africa.…

“ Seven is the perfect number,” says Katie Wonnacott, explaining the thinking behind the name of her and her husband’s culinary business, Table Seven, as she arranges uniced cupcakes on a stand. Luke Wonnacott, the aforementioned husband, is behind the counter rolling out saffron-tinged pasta dough. He picks up her sentence, as married couples do. “We love having a long table of family and friends,” he adds. We do the food and wine – and when you add the people, that to us is the perfect table.” Table Seven wears many chefs’ hats. The heart of the operation is a private dining venue housed in the Salt Orchard Precinct in Salt River, Cape Town. It’s a hip new development: the tenants vary from coffee shops to design agencies and small…

Step aside, Sriracha – there’s a new sauce on the block. Prized for its sweet, funky heat, gochujang (pronounced cor-choo-jang) is our new favourite condiment; we’re putting it on everything! You’ll be familiar with its spicy, savoury kick if you love kimchi or bibimbap – these two popular Korean dishes would not taste the same without the addition of gochujang. A heady combination of fermented soya beans, chilli, barley malt powder and sweeteners give gochujang its trademark trifecta of sweet, umami and spicy flavours. It’s perfect in basting sauces, soups and broths, as well as on burgers, hot dogs and eggs. Not to mention, it makes a mean bloody Mary! SPICY GOCHUJANG MUSSEL POT Serves 4 EASY 30 mins WHAT YOU NEED 60ml (¼ cup) extra-virgin olive oil 1 onion,…

FETA AND HERB BISCUITS  Makes about 20 EASY 1 hr + 1 hr, to chill WHAT YOU NEED 150g cake flour 100g Clover Mooi River Salted Butter, at room temperature 1 egg yolk 2 sprigs fresh rosemary, finely chopped + extra sprigs, to garnish pinch salt and freshly ground black pepper 80g Clover Plain Feta, crumbled pâté/dip of your choice, to serve (optional) HOW TO DO IT 1 Place the flour, butter, egg yolk, rosemary and seasoning in the bowl of a stand mixer fitted with a dough-hook attachment/food processor and combine until the mixture just comes together as a dough. Transfer the dough to a clean work surface and knead in the crumbled Clover Plain Feta, about 1 minute. Be careful not to overwork the dough. 2 Roll the…

winning letter KITCHEN fairy My daughter, Holly (eight years old), loves to spend time in the kitchen helping me, as well as making her own creations. She also enjoys watching television programmes like MasterChef . When she spotted the white chocolate and fig tart on the cover of the May 2019 issue of Food & Home Entertaining , she decided she wanted to make it for our Easter Sunday lunch’s dessert. While I marinated lamb and prepared vegetables, Holly made the tart all by herself. It was the perfect ending to a delicious family meal. Kim Dixon, Johannesburg A HELPING hand My last days of working in the hospitality industry in Malawi are approaching and I am venturing into pastures new, so I wanted to take this opportunity to express…

Freesweet founder and creator Deborah Good isn’t a formally trained product developer. Yet this Durban-based mother of five has developed a sugar replacement unlike any other. A journey that started five years ago with sugar-free flavoured syrups that Deborah and Ard Matthews of Just Jinger fame created for Iwantmycoffee – their much-loved coffee shop in KZN – led to Deborah producing sugar-free vodka coolers called Skinnylove. By the time this brand was market-ready, Deborah realised that none of the available sweeteners really hit the mark in terms of a standalone replacement for sugar. And so, her purpose became clear: she would create a total replacement for sugar. “My objective was to create an entirely new offering in the category of natural sweeteners – one that has health benefits when used…

SMOOTH THE WAY Made with real dairy cream, Clover Cream O’Naise makes for a convenient and velvety addition to salads, as well as a delicious dip for chips and crudités. Creamy with the perfect dash of tang, Clover Cream O’Naise is high in vitamin E and doesn’t contain any added MSG. And it’s not only Clover Cream O’Naise itself that has benefits – the reusable tub it comes in is microwave safe and dishwasher friendly... talk about handy dandy! Available at leading supermarkets for a recommended retail price of R19,99 per 500g tub. Visit clover.co.za for more info. SOUP-ER GOOD! The new fresh-soup range from Pesto Princess comprises Creamy Carrot, Pea & Pesto, Sweet Potato, Fresh Tomato, Red Lentil and Homestyle Butternut options. All soups are 100% plant-based and free…

1 BREWTIFUL Faema Carisma A1 Auto Semi-Professional Espresso Machine, R33 600, faemasa.co.za 2 MIX IT UP Eva Solo Nordic Range Mixing Bowls (sold individually), R304,30 for 2L; R379,50 for 3L; R454,70 for 4L, bankskitchenboutique.co.za 3 SIMMER DOWN Revol Revolution Tagine (32cm), R2 699, yuppiechef.com 4 LADLES OF LOVE Carrol Boyes Wound Up Soup Ladle, R1 395, carrolboyes.com/za 5 MILKING IT Katie Alice Festival Folk Jug (18,5 x 18 x 12cm), R459, bespokehome.co.za 6 SIT STILL Umbra Fanfare Trivet in Black, R349, superbalist.com 7 COOKED TO PERFECTION Progressive Instant Digital Thermometer, R299, takealot.com 8 THE PITTS OXO Cherry and Olive Pitter, R209, home.co.za (available exclusively online) 9 FEELING RIPPED Eddingtons Ranch Meat Claws (set of 2), R109, kloppers.co.za 10 A FROSTY RECEPTION ThawThat! Modern Defrosting Tray, R648, bankskitchenboutique.co.za 11 FIRE IT…

“Two years ago, I was working for an online store, pulling long hours, living unhealthily and just generally struggling,” Twila remembers. “I realised I needed to change my life.” The first step in her – and partner, Jason Bailey’s – healthy lifestyle change was to improve their diet. “We were watching loads of MasterChef at the time, and Yotam Ottolenghi made a guest appearance for a week during which he championed vegetables and wholegrains,” Twila says. The couple were eager to try out this new way of eating, but they soon found that good-quality, healthy grains were hard to come by. “We had just bought a house and had to furnish it, so there was no way we were going to spend R90 on quinoa,” Twila laughs. This personal conundrum…

Casablanca-born, Marrakesh-raised Mourad Lahlou is a Michelin-starred, San Francisco-based chef with arms sheathed in trendy tattoos. He came to the USA from Morocco in 1986 as a student of macroeconomics and says he “taught himself to cook as a way to manage homesickness”. In 1996, much to the consternation of Mourad’s family, he gave up academe and opened his first restaurant, Kasbah, which served classic Moroccan food to an intrigued and appreciative American audience. After a few years of successful service, the chef began to realise that strict adherence to traditional recipes was stifling his creative spirit. He says, “Initially my obsession was with trying to recreate dishes from Morocco in the US. I was very rigid about what was appropriate and what was not. It was nicely done, so…

One of the latest additions to the Coca-Cola family is Cappy® Orange Pulpy, the perfect breakfast juice that contains real fruit pulp. Cappy® Orange Pulpy is the trendy choice when it comes to kick-starting your morning – the trick is to #shakeyourpulpy before taking your first sip (or gulp), then share your #shakeup on social media to spread the word. Find Cappy® Orange Pulpy in a choice of 330ml and 1,5L recyclable PET bottles for a recommended retail price of R8,99 and R24,99 respectively at leading supermarkets nationwide. Visit facebook.com/CappySouthAfricafor more information.…

Ethiopia – Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus (Kyle Books, R511) An homage to the Land of Origins, Ethiopia is testament to the prevailing Ethiopian saying “enebla”, which is Amharic for “let us eat”. Yet, flipping through the pages, this cookbook soon reveals itself to be more than just an open invitation to experience what more than 3 000 years of a culinary legacy has to offer – it’s also a lesson on the country’s fascinating culture and unique tools, ingredients and accompaniments that make Ethiopian cooking what it is. Alongside traditional recipes like aja kita (thin oat cakes) and senafich (Ethiopian brown mustard) comes an amalgamation of modern-meets-modest dishes, like moringa teff lasagne and wholemeal bread baked in banana leaves. Also, if you’re keen…

SCHOOL-NIGHT DINNERS 1 Chilli-tomato chicken livers with basmati rice 2 Ham and cheese croquettes with honey and mustard mayo 3 Broccoli and coconut-milk soup with spicy roasted chickpeas 4 Flatbread with sesame-tofu skewers, home-made hummus and crunchy salad IT’S THE WEEKEND, BABY! 5 Yoghurt-marinated lamb curry with polenta wedges 6 Coffee and Turkish delight cocktail 7 Pear, rosemary and blue-cheese tart 8 Matcha-coconut panna cotta CHILLI-TOMATO CHICKEN LIVERS WITH BASMATI RICE Serves 4 – 6 EASY 50 mins WHAT YOU NEED CHILLI-TOMATO SAUCE 2 tbsp olive oil 1 onion, peeled and diced 2 garlic cloves, peeled and grated 1 tbsp red wine 2 x 400g tins whole cherry tomatoes 1 tsp white sugar 1 tsp smoked paprika small handful fresh thyme leaves + extra sprigs, to garnish salt and freshly…

“Salsify? It’s my favourite vegetable,” says Ryan, remembering his first foray with the root at a two-Michelin-star kitchen in London. “We got this ugly black vegetable in and I thought, ‘What am I supposed to do with this?’” But after rinsing it, scrubbing it and roasting it in butter, he was a convert. “It’s hardy and ugly, and you have to clean it and work with it. From that moment on though, it’s been my favourite vegetable ever. It’s like a Jerusalem artichoke on steroids meets a potato, with a light oyster-ish flavour.” Happily, this all-but-forgotten vegetable might be making a comeback. Though notoriously hard to find on local shelves, major supermarkets in the UK are beginning to stock it, and Ryan has even convinced a local market gardener to…

As the mercury drops even further, we’re gearing up for the cold by enjoying an array of delicious curry recipes, most of which can be made ahead of time and frozen for the perfect winter feast when no one feels like cooking. We also show you how to make yummy curry sides like roti and naan to scoop up the delicious sauce. If it’s something a little more indulgent you’re after, perhaps our hot pudding collection will warm your heart. You can find our favourite puds over on foodandhome.co.za. Those who believe that summer bodies are made in winter better stay clear of this one! you loved... THIS FABULOUS RECIPE ON OUR WEBSITE This roasted garlic, cauliflower and Gruyère soup is the perfect comfort food for cold winter days. Not…

• SUGAR ’N SPICE For sticky chicken wings that pack a punch, combine 2 tbsp gochujang with 85g honey/maple syrup, a squeeze of fresh lime juice and 60ml (¼ cup) olive oil. Add 16 chicken wings and leave to marinate for 1 hour/ overnight before roasting them in an oven preheated to 200°C until crispy and cooked through, 30 – 40 minutes. • OH-SO CREAMY Turn up the heat by combining 250g store-bought/ home-made mayonnaise with 2 tsp gochujang – it’s the perfect dip for a crispy chip! • NO NEED FOR MEAT For a vegan barbecue sauce alternative, place 6 pitted medjool dates, 250g gochujang and 3 tsp sesame oil in a food processor and blitz until smooth. • THE SECRET INGREDIENT Add a few dabs of gochujang to…

MICROWAVE CHOCOLATE CAKES  Serves 6 EASY 15 mins WHAT YOU NEED 140g cake flour 220g castor sugar 50g cocoa powder 1 tsp baking powder pinch salt 1 x 300ml bottle Clover Super M Chocolate Medium Fat Milk 250ml (1 cup) vegetable oil 10ml (2 tsp) vanilla essence 1 x 80g slab white chocolate, broken into pieces cooking spray vanilla ice cream/whipped cream, to serve (optional) HOW TO DO IT 1 Place the flour, sugar, cocoa, baking powder and salt together in a large mixing bowl and whisk to remove any lumps. 2 Make a well in the centre of your dry ingredients and pour the Clover Super M Chocolate Medium Fat Milk, vegetable oil and vanilla into the well. Combine with a whisk until the mixture is smooth. 3 Coat…