Innholdsfortegnelse for August 2019 i Food & Home Entertaining

SPECIAL delivery The lady in this photograph taken at Stephansplatz – the square in front of Stephansdom (St Stephen’s) cathedral in Vienna, Austria – is my cousin’s friend, Fabienne Trattner, who is F&HE’s biggest fan. When I visited Vienna recently, my cousin asked me to bring copies of the magazine for Fabienne, as she can’t get them there. As you can see, she was so excited to receive them! Nicole Mills, KwaZulu-Natal EMAIL F&HE AT FOODHOME@ CAXTON.CO.ZA AND SHARE YOUR FOOD EXPERIENCES. F&HE RESERVES THE RIGHT TO EDIT LETTERS AND AWARD PRIZES BASED ON MERIT.…

Seventeen lucky readers stand the chance to win a Funky Ouma product hamper valued at R350. Included in each prize is: 1 x 500ml Olive Oil tin, 1 x 250ml Chilli Salt tin, 1 x 250ml Braai Sauce tin and 1 x 300g Turmeric & Ginger grinder. LET’S GET FUNKY Funky Ouma offers wonderful farm-fresh, herb-filled salts and spices, as well as quality olive oil all comprising natural ingredients, and packed by hand in South Africa. Ideal for cooking, marinating, baking and seasoning, Funky Ouma products are free from MSG, low in sodium and vegan-friendly, making them the perfect pantry staples for everyday use. TO ENTER SMS FUNKY followed by your full name, ID number, email and residential addresses to 48405. Each SMS costs R1,50. Free SMSs don’t apply. Competition…

2 & 3 AUGUST BLOEMFONTEIN The seventh annual Free State Wine Show will boast a contemporary and fresh look inspired by the beautiful landscape of our country’s agricultural heartland – Bloemfontein. Also new is the show’s venue, the spacious Ilanga Estate Boutique Hotel, where around 40 wineries will present their well-loved, iconic wines along with new releases – a collective of more than 200 wines! Look forward to kicking things off with bubbles from Krone, Robertson Winery and Valdo before moving on to rosés from Asara, Babylonstoren and Fat Bastard. Then tantalise your taste buds with Neethlingshof Estate Gewürztraminer before sipping on a supple shiraz or the ever-popular Chocolate Block from Boekenhoutskloof. Other wines on show include varietals from the legendary Kanonkop Estate and Glen Carlou. If you taste a…

THE ROOT OF THE MATTER The worldwide drive to urge people to eat less meat and animal products is being adopted through weekly practices like Meatless Mondays and Flexitarian Fridays. Avocados feature prominently in savoury dishes like Buddha and poké bowls, meatless “makeover” meals (such as eggs and avo for breakfast) and soups. We’re also seeing avocados used as the hero ingredient in sweet treats like ice creams, popsicles, mousses and smoothies. LONG-TERM BENEFITS With avos boasting high amounts of heart-healthy monounsaturated fat, which has been linked to good HDL cholesterol, and being naturally cholesterol free, it’s no surprise they tick all the right boxes when it comes to good dietary and lifestyle choices. GET YOUR HEALTH IN HAND One of the biggest needs we have in our busy lifestyles…

HOW DID YOU GET INTO DISTILLING? My husband used to be the home distiller, playing with mampoer. It was a weekend hobby; he built his own still from an old copper geyser. My passion has always been flavour. I used to make jam jars full of different infusions, which I combined with the mampoer he made. Slowly the idea of doing this grew commercially. WHAT HAVE BEEN SOME OF THE BIGGEST CHALLENGES? Setting up a distillery and getting a liquor licence was by far the hardest! Back then, you couldn’t just consult Distillique [a distillation training and support company]. I had to navigate it alone. The other biggest challenge I still face is distribution; it can be tough getting your product to the market. WHERE DO YOU FIND YOUR INSPIRATION?…

SCHOOL-NIGHT DINNERS 1 Creamy prawns with brown and wild rice 2 Aubergine “schnitzels” with tricolore coleslaw and lemon-honey dressing 3 Sticky hoisin pork chops with mashed potatoes 4 Haloumi burgers with caramelised red onions and roasted beetroot IT’S THE WEEKEND, BABY! 5 Ginger-miso rump steak with baby bok choi 6 Peruvian-style chicken with salsa verde 7 Chilli-chocolate éclairs filled with crème pâtissière 8 Moscow mule cocktail CREAMY PRAWNS WITH BROWN AND WILD RICE Serves 4 EASY 30 mins WHAT YOU NEED 1 tbsp olive oil 2 tbsp salted butter 2 garlic cloves, peeled and crushed 1 x 400g tin peeled and chopped tomatoes pinch peri-peri spice pinch white sugar 900g frozen cooked and peeled small prawns, defrosted salt and freshly ground black pepper, to taste 180ml (¾ cup) fresh cream…

ASTRID FIELD @thesweetrebellion Astrid obtained a BSc degree in Food Science and Technology before working for several years in the flavour industry. After having been diagnosed with multiple sclerosis, Astrid left the commercial food industry, but she missed the creative aspect of product development. She went on to start her blog, The Sweet Rebellion, which is unapologetically all about sweet and decadent treats. In 2018, her blog was a top 6 finalist in the prestigious Saveur Blog Awards in the Best Baking and Sweets category. ASTRID’S HACK “Invest in some stainless steel spring-loaded ice-cream scoops in different sizes. This will save you loads of time when portioning out cookie dough, cupcake batter, chocolate truffles, and even meatballs. These nifty tools keep portion sizes consistent, which ensures perfectly even baking and…

• GET SPROUTING! Rinse 1 tbsp amaranth seeds and place them in a glass jar with a perforated lid/muslin cloth tied over the top. Place on a windowsill and rinse every 8 hours. After 2 – 3 days, your sprouts will be ready to be enjoyed on sandwiches or in salads. • POP ’EM Heat 1 tsp vegetable oil in a saucepan over low heat and add 30g amaranth/just enough seeds to cover the base of the saucepan. Stir with a wooden spoon as the seeds pop – amaranth does this very dramatically and changes from dark yellow to white. Season with salt and serve as a nutritious snack. • RISE AND SHINE Combine 60g amaranth and 500ml (2 cups) water in a small saucepan. Bring to a boil over…

A QUALIFIED CHEF WHO HAS PLIED HER TRADE IN THE FOOD AND HOSPITALITY INDUSTRY, ROBYN WAS THE MASTERMIND BEHIND THE MUCH-LOVED JOZI EATERY ARBOUR CAFÉ, BEFORE SELLING THE BUSINESS TO PURSUE A CAREER IN FOOD STYLING. HER KEEN EYE FOR ALL THINGS BEAUTIFUL HAS PRETTIFIED OUR PAGES IN THE “BLOOMING MARVELLOUS” LAVENDER FEATURE (PAGE 32). WORKING WITH CULINARY LAVENDER, I LOVED THAT the photographic studio and kitchen smelt like an English country garden what a delight; I WOULD LOVE TO DO a gals-only foodie trip to Japan: where tasting new and exciting things is the only order of the day no trekking and no man stuff, just food: food: food; HAILING FROM THE BOLAND REGION, ANNA-KARIEN OTTO HAS A FOOD-BLOGGING SIDE HUSTLE AND A SMALL BUSINESS, AKIKO VINTAGE, WHICH SELLS…

For Friends & Family by Nicky Stubbs (Human & Rousseau Publishers, R403) This cookbook will take you back in time with its snaps of Nicky’s friends and family in among the recipes, and a nostalgic feel of yesteryear. It’s filled with South African favourites like Sunday morning scones, roast chicken and potatoes, self-saucing chocolate pudding, home-baked bread and traditional Christmas fare. Her recipes are simple to follow, and you feel a sense of warmth, comfort and familiarity as you page through the beautiful book, almost as if you’ve been invited to Nicky’s own home for a meal. Nicky has a passion for food, friends and family, and her delicious dishes reflect this in abundance. Monday Morning Cooking Club – It’s Always About the Food by Lisa Goldberg, Merelyn Chalmers, Natanya…

We’ve got spirit, yes we do! Women are raising the bar for the craft-distilling scene in South Africa. They’re a spirited bunch, these damsels in distilleries; and they’re making some of the most celebrated gins, rums, vodkas and tequilas in the country. This Women’s Month, we’re toasting to women who not only call the shots – but are making them, too. HOPE ON HOPKINS SMALL BATCH VODKA, R400 “Belief in yourself is the most important; as well as a little bit of craziness and passion, which will allow you to leap from your comfort zone into new ventures. If you have enough passion, fear is no longer a factor.” Made from rectified grape spirit, enjoy this pot-stilled vodka on the rocks with a lemon twist and dash of soda, or…

Bonang Matheba, or Queen B, as she’s affectionately known, has launched her own brand called House of BNG, offering an MCC brut and a brut rosé. This move has also made her the first black woman to become a member of the Cap Classique Producers Association. Says Bonang: “The House of BNG has been a passion project of mine for a long time. It’s no secret that Champagne is my favourite drink, so getting the chance to make my own MCC was an opportunity I couldn’t miss out on! We have some of the world’s best grapes here in South Africa and so I decided to make a Méthode Cap Classique, which is made in exactly the same way as Champagne, but using Cape grapes. This is my love letter…

HEART THIS! One lucky reader stands the chance to win a spirited hamper from Angel Heart Beverages, valued at R1500, comprising: • 1 x Westcliff Gin (worth R350) • 1 x Ginifer Gin (worth R350) • 1 x Tincture: The Alchemist’s Gin (worth R320) • 4 x selection of Mixed Bitters (worth R120 per bottle) To enter, email your full name, physical address, cellphone and ID numbers with ANGEL HEART in the subject line to foodhome@ caxton.co.za by 15 August 2019. Only South African residents who are 18 years or older may enter.…

It’s hours before lunch service, but there’s already an energy buzzing through Fyn, one of the most talked-about restaurants in Cape Town this year – this is in no small part due to the dynamic partnership between chef-patron, Peter Tempelhoff, executive chef, Ashley Moss, and general manager, Jennifer Hugé, three of the most talented restaurateurs in the business. This trio are no strangers either: the two chefs worked together at The Cellars-Hohenort Hotel’s Greenhouse restaurant in Constantia, while for some years Jennifer was the welcoming front-of-house face at fine-dining establishment La Colombe. For all three, the move to the city was an exciting one. “The beginning of Fyn goes back three or four years, when Ash and I worked together at Greenhouse. A conversation started around lifting the restaurant and…

“On family outings, as soon as the wheels of the car are turning, it’s going somewhere to eat,” laughs Melissa de Villiers, who, at just 25 years old, is head chef of Pajamas & Jam. Her older sister and general manager of the restaurant, Natasha de Villiers, jumps in: “My mom has always had an open-kitchen policy at home; we all cook. We thought everyone grew up like that, with food at the centre of their lives.” Pajamas & Jam is housed in an industrial warehouse in an area just outside of Strand in Cape Town. The first sign that this is no ordinary venue is a salvaged aircraft hanging off a building at the corner of Van Zyl Street, where the restaurant is located. This eclectic eatery is truly…

Transitioning from a corporate career as an auditor to that of a TV cooking-show host and bestselling cookbook author is a rare feat that requires an equally rare amount of heart, soul and conviction to achieve. Yet, at just 30 years old, Mogau Seshoene has done just that and then some. Says this passionate young Pedi lady from Polokwane: “Food has always been an important part of any family gathering or celebration in my life.” What’s more, Mogau’s creative zest has long been bubbling at the surface. “I am forever scribbling something in my journal... a thought, an idea, a recipe. It’s all in that journal!” she exclaims. And clearly she’s been something of a go-to culinary guru along the way. “In 2014, a friend was due to get married…

MINI SUSHI DONUTS Makes 16 EASY 45 mins WHAT YOU NEED SUSHI RICE 225g sushi rice, rinsed in cold water 375ml (1½ cups) water 2 tbsp each black and white sesame seeds, toasted 2 tbsp rice-wine vinegar 1 tsp salt ½ tbsp castor sugar 1 – 2 avocadoes, sliced handful radishes, thinly sliced using a vegetable peeler then placed in iced water 1 x 28g packet nori soya sauce, to serve wasabi paste, to serve pickled ginger, to serve HOW TO DO IT 1 For the sushi rice, place the rice and water in a large pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer, covered, until cooked, 8 – 10 minutes. Use a fork to fluff up the rice, then remove…

1 Which Roman emperor purportedly coined the phrase, “Velocious quam asparagi conquantur”, which means “faster than cooking asparagus”? 2 This fruit contains a flavonoid called anthocyanin, which gives it its beautiful hue, as well as numerous nutritional advantages. 3 Which much-loved South African chef and author of German, Xhosa and French descent wrote the cookbook, The Culture & Cuisine of The Cape Malays? 4 What type of rind do Brie and Camembert cheese have? 5 The first professional brewers of beer were women. True or false? 6 What would one use a reamer for in the kitchen? 7 Cynar, a bittersweet liqueur made in Italy, contains which primary ingredient that is the delicious unbloomed bud of a flower belonging to the thistle family? 8 Which South African-born female food icon…

ACROSS 4 What is the “jargon unravelled” in our “Drink up” article? 5 Also in “Drink up”, who is the owner and distiller of Hope on Hopkins? (4,5) 6 We’ve featured five fabulous recipes from this cookbook author. (5,8) 7 How many kitchen hacks are we sharing in this issue? 8 Where did Van Der Linde’s head chef, Amori Burger, open her first restaurant? DOWN 1 What is the name of the lodge at which one lucky reader and a partner can win a two-night stay? 2 In this issue, ________ is trending. 3 One of the most talked-about restaurants in Cape Town this year. 5 This month’s “6 with 1” hero ingredient.…

TROPIKA MOCKTAILS Makes 4 EASY 15 mins WHAT YOU NEED 280g (2 cups) crushed ice 500ml (2 cups) Clover Tropika Tropical juice 500ml (2 cups) Frankie’s Cloudy Lemonade 4 tsp grenadine syrup maraschino cherries, to garnish fresh orange slices, to garnish HOW TO DO IT 1 Divide the crushed ice equally among 4 glasses. 2 Fill each glass halfway with Tropika Tropical juice, followed by Frankie’s Cloudy Lemonade until about ¾ full. 3 Drizzle 1 tsp grenadine into each glass. It will sink to the bottom and slowly rise to the top as you drink the mocktail. 4 Garnish with maraschino cherries and fresh orange slices. Serve and enjoy! There’s nothing smoother than Clover Tropika, the delicious fruit juice and dairy blend. The fresh, cool taste will make you feel…

ROASTED RACK OF LAMB WITH PURPLE CAULIFLOWER PURÉE The inspiration for this dish came from the fantastic colour of the purple cauliflower, which is readily available in shops. To add to the natural purple hue, I used grilled aubergine, a few quick-and-easy potato and beetroot röstis, and a red-onion salsa with chive and spring-onion flowers Serves 6 – 8 A LITTLE EFFORT 1 hr 20 mins WHAT YOU NEED ROASTED LAMB rack of lamb chops (about 2 chops per person – ask your butcher to French-trim them for you) olive oil, to drizzle coarse sea salt and freshly ground black pepper, to taste handful fresh coriander, coarsely chopped PURPLE CAULIFLOWER PURÉE 250g salted butter + extra, if needed 2 purple cauliflower heads, chopped 2 large red onions, peeled and chopped…

CRUNCH TIME Nutritious and bursting with flavour, Clover’s new Fruits of the Forest with Cereals range is a brand-new breakfast offering complete with a specially selected cereal mix containing crunchy oats, granola and sunflower seeds folded into the creamy yoghurt base for added sustenance. Available in three delicious choices – Strawberry and Cranberry with Cereals and Seeds; Red Fruits (strawberry, black current and raspberry) with Cereals and Seeds; and Guava with Cereals and Seeds – in 175g, 6 x 100g tubs and 1kg sizes for a recommended retail price of R8,49; R19,99; and R29,99 respectively at major supermarkets nationwide. Visit clover.co.za for more details. NATURE’S BOUNTY A puffed rice cereal that doesn’t snap, crackle and pop when served with milk? Well, how about that! Rude Health’s puffed whole-grain brown rice…

1 EARN YOUR STRIPES Line Design Cotton Tea Towel (70 x 50cm) in Light Lilac (pack of 2), R149, zarahome.com 2 COCKY TO GO Ecoffee Cup in Peacock (340ml), R212, mastertonscoffee.co.za 3 LA VIE EN ROSE Opinel Les Essentiels du Cuisinier Knives (set of 4) in Primarosa, R589, yuppiechef.com 4 SWEET TALK Purple Ombre Sugar Pot, R180, poetrystores.co.za 5 WHAT’S COOKIN’? De’Longhi MULTIFRY, R4 799 (recommended retail price), at leading homeware retailers nationwide 6 YUMMY UMAMI Cape Herb & Spice Tastebud Seasoning in Umami (100g), R35, yuppiechef.com 7 GOOD FOR GUDGU Gudgu Sugar Free Blueberry Cordial (750ml), R119,95, gudgu.co.za 8 WANT YOU SOBA-D King Soba 100% Organic Buckwheat Noodles (250g), R81,60, freshearth.co.za 9 DRINKS ON ME Marble and Brass Coasters (set of 4), R280, poetrystores.co.za 10 MAKE THE CUT Cookie…

“SWEET AND JUICY, YET FIRM ENOUGH TO WITHSTAND CARAMELISATION, CLEMENGOLD COMES TO THE FORE IN THIS IRRESISTIBLE DISH.”NOMVUSELELO MNCUBE BURRATA AND CHARRED CLEMENGOLD IN ROSEMARY-INFUSED OLIVE OIL SERVED WITH CIABATTA TOAST Made from mozzarella and cream, the only way to eat burrata is fresh! Currently making an appearance on the menus of many hip eateries, it’s often served as a starter or tapas dish. Here, we’ve offset burrata with charred ClemenGold to caramelise those sweet and zesty citrus flavours to perfection Serves 4 as a tapas dish/starter EASY 20 mins WHAT YOU NEED 1 ciabatta loaf, sliced olive oil, to brush + 125ml (½ cup) extra 3 fresh rosemary sprigs, chopped 1 tsp salt pinch dried chilli flakes 2 tbsp salted butter 8 ClemenGolds, peeled and segmented 2 x 125g…

Located at the Good Hope Gardens Nursery in Cape Point, Veld and Sea holds seasonal and sustainable foraging classes, workshops and nature-inspired events. Founder and wild-food innovator, Roushanna Gray, shares her tips for pairing foraged or edible flowers with drinks. 1 Freeze pansies, dianthus and cornflowers in ice or use as garnish for a cocktail. 2 To make flower ice, you will need an ice tray, edible flowers and water. Simply place the flowers in an empty ice tray and fill with water. Not only do these look gorgeous and will keep for ages in the freezer, but as they melt in the drink, they will slowly release flavour, too. 3 With its cucumber-like flavour, borage pairs perfectly with gin. 4 Nasturtiums and calendula are peppery and spicy, so these…

Skip the wine next time you have sushi and try this gin instead. Roku Gin, infused with six seasonal Japanese botanicals, is a subtle, beguiling spirit with ginger notes. I love the design, too; its hexagonal glass bottle is labelled with traditional Japanese washi paper and calligraphy. Find Roku Gin at a recommended retail price of R299 per 750ml bottle at Makro, Pick n Pay, Checkers and select TOPS at SPAR stores. MALU’S TIP I enjoyed a Roku G&T with pink pickled ginger as a garnish.…

PEAR, WALNUT, SAGE AND LAVENDER-STUFFED BABY CHICKEN The stuffing for these baby chickens is delightfully reminiscent of Christmas, and the lavender adds the most wonderful fragrance to the dish Serves 4 A LITTLE EFFORT 2 hrs + 2 hrs, to chill WHAT YOU NEED 150g salted butter + extra, to brush 1 onion, peeled and finely diced 400g low-GI seeded bread, blitzed to a chunky crumb in a food processor 200g dried pears, roughly chopped 4½ tsp roughly chopped fresh sage + extra leaves, to garnish 4½ tsp dried culinary lavender (find at lavenderinlavenderhill.co.za) 150g walnuts, roughly chopped 1 egg salt and freshly ground black pepper, to taste 4 x 600g baby chickens fresh lavender tops, to garnish HOW TO DO IT 1 Melt the butter in a medium saucepan…

This month, we’re celebrating the last of the cold weather by indulging in some of our all-time winter favourites – look out for a round-up of hearty broths, pastas, pies, and quick and easy suppers. We’re also making the most of the season’s last harvest with warm salads and veggie bakes packed with nutritious produce. Need dinner ideas? Check out our weekly menu compilations for all the inspiration you need. Every week, we share our favourite one-stop, one-shop dinner plans for the week ahead. We love that most of these meals make enough for lunch the next day, too! you loved... THIS FABULOUS RECIPE ON OUR WEBSITE “COME JOIN US. LIFE IS SO ENDLESSLY DELICIOUS.”RUTH REICHL Flavourful and ready in just 30 minutes, this aromatic pasta dish with a lovely…

Amaranth may be tiny, but this mighty crop proves that dynamite really does come in small packages. Although it is referred to as an ancient grain, amaranth (like quinoa) is actually a seed – one amaranth plant, which has more than 60 different species, can produce up to 60 000 seeds! Among the ancient grains, amaranth has the highest protein content, as well as the most favourable levels of the essential amino acid, lysine, making it a complete protein powerhouse for those following a gluten-free or vegan diet. Its nutritional benefits have been celebrated across the globe for centuries – it was once considered a staple food in the Inca, Mayan and Aztec civilizations. Just one cup (120 grams) of uncooked amaranth contains 31% of your recommended daily amount of…

Find the missing word by taking the first letter of 2 down, the second letter of 8 across, the fourth letter of 1 down, the second letter of 4 across, the last letter of 3 down and the third letter of 6 across. SMS the word, your full name, ID number and postal address to 48405 by 31 August 2019 and you could win a cookbook hamper valued at R1 343, comprising a copy of Rose’s Baking Basics by Rose Levy Beranbaum (Houghton Mifflin Harcourt) worth R784 and Family Sunday Lunches by Mary Berry (Headline Publishing Group) worth R559. Each SMS costs R1,50; free SMSs do not apply.…

EGG CURRY Serves 6 EASY 40 mins WHAT YOU NEED 1 tbsp sunflower oil 2 onions, peeled and chopped 2 garlic cloves, peeled and finely chopped ½ red chilli, finely chopped 1 tsp grated fresh ginger 6 tsp curry powder 2 x 400g tins whole-peeled tomatoes 250g (1 cup) Clover Bliss Double Cream Plain Yoghurt 500ml (2 cups) chicken stock salt, to taste 12 hard-boiled eggs, peeled and halved 400g steamed white rice, cooked according to packaging instructions fresh coriander sprigs, to garnish HOW TO DO IT 1 Heat the oil in a medium saucepan placed over medium heat. Add the chopped onions and fry for 5 minutes or until slightly caramelised. Add the garlic, chilli, ginger and curry powder, and mix to combine. 2 Add the tinned tomatoes and…