Innholdsfortegnelse for October 2019 i Food & Home Entertaining

When planning each issue – some three months ahead of the time it lands on shelves – we start with a blank canvas, if you will. Then, we collectively load up our palette, with everyone squeezing their proverbial tubes (sometimes quite hard!) of colours onto it. We blend here, we add a different hue to the mix there, we contemplate the patchwork medley. We don’t ponder for too long, mind you, because that canvas needs to be filled! And so the brushstrokes start, some boldly and more deftly than others. The joy of each canvas we paint is in knowing the colours we’re using each month, but unsure of where they’re going to land, intersect and stand apart, as the case may be. Do we make mistakes? Of course. I…

ALWAYS on point Cooking and baking on the farm for my family and friends has become a passion for me. I know that when I buy the next issue of Food & Home Entertaining, there will be yet another delicious recipe to whip up and be enjoyed by all. Such was my experience with the granadilla fridge tart with white chocolate ganache on the cover of your September issue. I really enjoyed following the easy method and my family was impressed with the result, as always! Thank you for a fabulous magazine. Janine Auths, Eastern Cape…

RED CABBAGE, CARROT AND BEETROOT SALAD WITH SWEET CHILLI DRESSING Serves 4 EASY 30 mins WHAT YOU NEED DRESSING 125ml (½ cup) Knorr Creamy Sweet Chilli Salad Dressing ½ tsp rice-wine vinegar 1 tsp soya sauce 1 tsp sesame oil salt and freshly ground black pepper, to taste SALAD ½ red cabbage, finely sliced handful carrot spirals (find at select supermarkets or make your own using a spiraliser) handful beetroot spirals (find at select supermarkets or make your own using a spiraliser) 3 spring onions, finely chopped 2 tbsp each black and white sesame seeds, toasted ½ red chilli, seeded and finely chopped salt and freshly ground black pepper, to taste lime cheeks, to serve HOW TO DO IT 1 Place all the dressing ingredients in a tall jug and…

Tartine Bread by Chad Robertson (Chronicle Books, R769) Described by The New York Times as “the most beautiful bread book yet published...”, this phenomenal publication by American pastry chef and bakery owner Chad Robertson is an extension of his work at his famous San Francisco-based bakery, Tartine. In just four chapters, Chad focuses on different types of breads – from basic country bread to wholewheat and everything in between – with detailed descriptions, in-depth recipes and photographs. This is an essential guide to have if you love making your own bread, and which better lead to follow than someone with a bakery where bread is sold out within an hour of coming out of the oven, almost daily! So, don your apron and let’s start making that dough. Happy baking!…

Uncork some old vines wines and relive the past! One lucky reader will win a hamper valued at R1569, comprising a bottle each of: •Allee Bleue 2017 Old Vine Pinotage (R401) • 2018 Bloemcool Ploegperd (R170) • The limited edition 2017 Vintage Leeu Passant Dry Red Wine, (R998) To enter, email your full name, physical address, cellphone and ID numbers with OVP WINES in the subject line to foodhome® caxton.co.za by 15 October 2019. Only South African residents who are 18 years or older may enter.…

André Morgenthal is the project manager of the Old Vines Project (OVP). He’s explored many different lanes of the wine industry, from his own wine-tourism business to writing a wine column. He even worked on several vintages at Domaine Bertagna in Vougeot, Burgundy, and has made wine on a small Stellenbosch property, Clos du Ciel. In 2016, André began assisting founder, Rosa Kruger, with the Old Vines Project. HOW DID THE OVP COME ABOUT? When I was communications manager at Wines of South Africa (WOSA) and Rosa was viticultural consultant to L’Ormarins, I discussed this with her and Johann Rupert. After finding several neglected old vineyards, the Cape of Good Hope range took shape. Other brand owners reaped the benefit from access, which basically escalated to an old vine trend…

To make about 48 profiteroles, follow steps 1 to 3 of the choux dough recipe, then preheat the oven to 200°C. Spoon the dough into a large piping bag fitted with a closed star nozzle. Pipe dollops of dough, each about the size of a large marble, onto baking sheets lined with baking paper. Leave a space of about 3cm between each dollop to allow for expansion when baking. Alternatively, use a teaspoon to drop dollops of the dough onto the baking sheets. Bake in the preheated oven for about 10 minutes. Reduce the heat to 180°C and continue to bake until golden and crisp, about 20 minutes. Use a skewer to pierce the profiteroles about 5 minutes before the end of the baking time to release any built-up steam.…

Clover’s selection of distinct cheeses is delicious, and offers great versatility. Each type of Clover cheese is made with a perfect time and occasion in mind. Here’s a handy guide to the qualities and characteristics of each... CLOVER CHEDDAR Aged between 6 and 24 months, the distinctive, sharp taste of this full-cream hard cheese becomes more robust as it ages. Part of the Clover Cheddar family is White Cheddar, which is similar in flavour to Clover Cheddar – the main difference lies in the colour, which is determined by the amount of annatto (a natural dye) in the cheese. Cheddar is suitable for lunch-box nibbles and sandwiches. As it also melts well, it works like a dream in white sauces, vegetable bakes, and savoury scones and muffins. CLOVER GOUDA This…

Founded in Johannesburg in 1913, Everard Read strives to maximise the exposure and dissemination of fine contemporary painting and sculpture to a broad audience. An important contributor to the already vibrant cultural life of South Africa, Everard Read/CIRCA maintains a strong and unique identity for itself. A programme of both solo and group exhibitions is customarily accompanied by publications serving to showcase established contemporary artists as well as the emerging younger generations. While artists from the UK and USA are exhibited, the gallery retains at its core an impressive stable of South African talent. In 2009, the CIRCA building was developed alongside the gallery. Within the subtle, curved walls of CIRCA, a series of profound and powerful exhibitions have already been held. The curatorial directors seek to intersperse contemporary art…

Having worked in various fields between 2000 and 2011 – from cold-call sales and clothing promotions to owning and running a music booking agency – Ilse started her blog, thefoodfox.com, in early 2011. “Because of my passion for food and writing, it was a natural progression that led me to start writing the blog. I closed my agency within a year and have been active on the food scene full-time since then,” she shares. Born and bred in Stellenbosch, Ilse graduated with a Bachelor of Consumer Science in Clothing and Textiles from the University of Stellenbosch. A true enthusiast of the culinary world, she says she has always dreamt of hosting her own television cooking show. And, after eight years, this dream came true with the airing of Klankbord (a…

Only use hand-caught octopus as large-scale octopus traps are extremely harmful to marine ecosystems. Scatter toasted breadcrumbs over each oyster before baking, for added texture. To remove a raw mussel’s beard (the weedy tangle mussels use to tether themselves to rocks or rope), simply take hold of it and give a firm tug across the length of the shell. It should come away relatively easily, although this job may require some perseverance. Be sure to discard any mussels that don’t close when tapped sharply on the shell, as they are no longer alive. Ask your fishmonger to gut and scale the fish to save time.…

• A GOLDEN OPPORTUNITY Ditch your morning coffee and heat a glass of milk (dairy or plant-based) with a pinch of fresh turmeric. Strain through a fine-mesh sieve and add some extra flavour with spices/sweetener of your choice. • GRATE STUFF! Turmeric works wonders in egg dishes. Just grate a little of the stem into your scrambled eggs, omelettes or frittatas for an interesting flavour kick. • THE CUTTING EDGE Fresh turmeric very thinly sliced into matchsticks will liven up your coleslaw, fresh leafy green or potato salad. • STACK IT UP Here’s a cheat’s tip if you ever saw one: Add some blended fresh turmeric to freshly made pancake/waffle mix to score some points on the health scale.…

MY DREAM DESTINATION IS Japan. TO RELAX AND UNWIND, I DO… Boxing. MY TIPPLE OF CHOICE IS A neat bourbon. MY BIGGEST CULINARY INSPIRATION IS… The late Anthony Bourdain. MY EARLIEST FOOD MEMORY IS OF... Sunday roasts at home with my family. I THINK THE MOST UNDERSTATED SPRING INGREDIENT IS Leeks. THE BEST-KNOWN DISH ON OUR RIVERINE RABBIT MENU IS Our leek dish. MY MOST TREASURED POSSESSION IS… My restaurant – I’ve put my blood, sweat and tears into it over the years.…

CARROT AND ORANGE CAKE Serves 8 – 10 EASY 1 hr + 2 hrs, to cool WHAT YOU NEED CAKE 300g pecans, chopped 375g cake flour 2 tsp baking soda 2 tsp ground nutmeg 2 tsp ground cinnamon ¼ tsp salt 340g unsalted butter, softened 550g white sugar 4 large eggs 60ml (¼ cup) full-cream milk zest of 1 orange 60ml (¼ cup) Clover Krush 100% Carrot & Orange Juice 1½ tsp vanilla extract 6 carrots, peeled and finely grated CREAM-CHEESE ICING 115g unsalted butter, softened 650g cream cheese 435g icing sugar 3 – 4 tbsp evaporated milk/fresh cream 1½ tsp vanilla extract chopped pecans and walnuts, to garnish HOW TO DO IT 1 For the cake, preheat the oven to 180°C. Grease and line 2 cake tins (each with…

HAVING WORKED FOR F&HE AS A COPY EDITOR, NICOLE’S EYES ARE NOW SET ON PRAGUE IN THE CZECH REPUBLIC, WHERE SHE WILL BE RELOCATING TO SOON. SHE DESCRIBES HERSELF AS A JACK OF ALL TRADES AND A MASTER OF NONE. EVER INQUISITIVE, NICOLE SEES THE WORLD THROUGH A KALEIDOSCOPE OF COLOURS.IN THIS ISSUE, SHE COMPILED OUR DIGI KNOW? (PAGE 89) AND TRIVIA (PAGE 106). FREELANCING FOR F&HE IS DIFFERENT FROM BEING FULL-TIME IN THAT I now have more time to make (and savour) the recipes I edit for the mag – it’s a win-win! WHAT’S YOUR FAVOURITE THING TO DO IN SPRING? Photograph the pretty blooms – I can spend hours just snapping away! BASED IN CAPE TOWN, FOOD WRITER AND PHOTOGRAPHER GEORGIA EAST DESCRIBES HERSELF AS PERPETUALLY CURIOUS, ANNOYINGLY…

We always moan about the winter season and the fact that you have to stay indoors because of the cold. So, this past winter, I decided to do something exciting – I dug up all my old copies of Food & Home Entertaining from previous winter months and, boy, was I surprised! I found the most interesting recipes, from soups and stews to warm puddings and treats for cold nights. My family couldn’t wait for supper and even weekends to see the dishes I had up my sleeve from the magazine. I am so happy I kept these old issues, and have now cut out all the recipes and pasted them in a book, creating my very own cookbook! Thank you, Food & Home Entertaining, for turning my winter from…

1 TWISTS AND TURNS Joseph Joseph Can-Do Can Opener in Grey, R349, home.co.za 2 GIVE IT A BASH Poetry Marble Pestle and Mortar in Green, R220, poetrystores.co.za 3 UPLIFTING MOMENTS Serious Cook Gold-Plated Egg Lifter (Spatula), R180, woolworths.co.za 4 MAMBO ITALIANO! Pasta Marella Spugnole Multicolour 400g, R77,39, fineandfabulous.co.za 5 STYLISH STORAGE Water Hyacinth Basket in Large, R450, woolworths.co.za 6 SPICE IT UP Bamboo Spice Bottle Rack in Grey, R109, leroymerlin.co.za 7 AT YOUR SERVICE Le Creuset Pasta Bowl (22cm) in Sage, R295, lecreuset.co.za 8 IN FINE FORM Birkmann Easy Baking 10cm Flour Sifter, R210, bankskitchenboutique.co.za 9 MAKE THE CUT Progressive Egg Slicer, R179, yuppiechef.com 10 COME CLEAN Bamboo Kitchen Soap Dispenser, R147, leroymerlin.co.za 11 MELLOW YELLOW Joseph Joseph Elevate Egg Spatula, R199, home.co.za…

The time IS RIPE  Old vineyards exist in every wine region in the world, and range in age from 35 to 100 years old, with one in Santorini said to be 500 years old! But it’s only in South Africa that they can be certified on the label. This is thanks to the Old Vines Project (OVP). Members can put a Certified Heritage Vineyards seal on bottles of wine made from vineyards 35 years or older, together with the planting date. The oldest vineyards in South Africa are around 120 years old, and are semillon, cinsault and Muscat of Alexandria in various pockets. “Whenever we visit an old block, we feel the living energy and experience the history of the place,” says André Morgenthal, project manager of OVP. “Probably because…

Suffering from lactose intolerance? Enjoy dairy with Clover Nolac, which has been pre-treated with the enzyme lactase to break down lactose. This means you can still get your daily dose of calcium and vitamin D without having any worries. South Africa’s first ultra-pasteurised lactose-free milk, Clover Nolac is easy to digest. Also available in a long-life option, find it at leading supermarket retailers in 1L packs for a recommended price of R15,99 for fresh and R14,99 for the UHT version. For more info, visit clover.co.za.…

SCHOOL-NIGHT DINNERS 1 Pork-neck schnitzels with broccoli mash 2 Roasted tomato Caprese salad 3 Curried coconut kale with sliced beef sirloin 4 Sesame egg-fried rice with peas and sugar snaps IT’S THE WEEKEND, BABY! 5 Lamb lasagne with Parmesan and mozzarella 6 Chargrilled guavas with radishes, peanuts, chilli and herbs 7 Elderflower and sparkling wine cocktail 8 Filo-wrapped Bar One “cigars” with coffee syrup PORK-NECK SCHNITZELS WITH BROCCOLI MASH Serves 4 EASY 40 mins WHAT YOU NEED SCHNITZELS 100g Kellogg’s Corn Flakes Crumbs 4 x 140g smoked pork-neck fillets canola oil, to shallow fry handful fresh thyme + extra, to garnish butter, to dot BROCCOLI MASH 2 broccoli heads, roughly chopped 250ml (1 cup) boiling water 30g butter 4 spring onions, chopped 100ml coconut milk salt, to taste HOW TO…

It’s time to ease into summer with our seasonal menu, which reflects the beauty of fresh, vibrant ingredients used in everything from salads and sides to desserts. And remember, when you’re buying a bag of produce like apples, don’t let any go to waste! Make sure to use them all up in home-made preserves, pickles and chutneys – find loads of novel ideas and delicious recipes at foodandhome.co.za. Also worth noting in October are food calendar diary dates that deserve celebrating – along with International Coffee Day on 1 October and World Porridge Day on 10 October, it’s World Egg Day on 11 October. So, whichever event piques your interest, we’ve whipped up an abundance of inspiration online for you! you loved... “MY DOCTOR TOLD ME I HAD TO STOP…

GREEN PANCAKES WITH CASHEW “CREAM CHEESE” AND PAN-FRIED MUSHROOMS These pancakes are so simple to make. They’re best eaten fresh from the pan while hot and soft. Use whichever herbs you like and serve with a variety of toppings Serves 4 EASY 40 mins WHAT YOU NEED canola oil, to fry 250g portabellini mushrooms, quartered salt, to taste CASHEW CREAM CHEESE 100g roasted, salted cashew nuts GREEN PANCAKES 50g baby spinach handful dill, mint or flat-leaf parsley leaves (or a combination) 100g cake flour 150g spelt flour 380ml water olive oil, to fry + extra, to drizzle freshly chopped chives, to serve lemon wedges, to serve HOW TO DO IT 1 For the mushrooms, heat a generous drizzle of canola oil in a large pan over medium-high heat. Add mushrooms…

Offering convenience and the rich taste of butter in a bottle, Butro Oil is the latest product in the Clover Butro range. WHAT IS CLOVER BUTRO OIL? It’s a delicious blend of sunflower and butter oil. Perfect for cooking, frying and baking. In other words, it’s just what your everyday dishes need to inject a mouthwatering boost of flavour. MORE HANDY FEATURES OF CLOVER BUTRO OIL: An easy-squeeze bottle and flip cap, which make it a breeze to use An extended shelf life of 180 days Halaal and kosher certification with Clover Butro TM with sunflower oil ideal for cooking & baking ideal for frying Butro oil is perfect for the cooking frying and baking giving you the rich and creamy taste only clove Butro can provide.Find Clover Butro oil…

OPEN RAVIOLI WITH SHAVED BILTONG, SUGAR SNAP PEAS AND A SOFT-POACHED EGG Serves 6 EASY 30 mins WHAT YOU NEED 400g very moist biltong 12 fresh lasagne sheets (find a recipe at foodandhome.co.za) 500g fresh peas 75g Parmesan, finely grated 125ml (½ cup) extra-virgin olive oil juice of ½ lemon splash white-wine vinegar 6 very fresh eggs large handful sugar snap peas, split in half lengthways 10g fresh parsley/fennel fronds, torn black salt flakes, to serve HOW TO DO IT 1 Using a very sharp knife, slice the biltong into paper-thin wafers. Set aside until needed. 2 Bring a saucepan of salted water to the boil, add the lasagne sheets and peas and cook until the peas turn bright green, 2 – 3 minutes. Drain and place in a large…

Louise has taken the scenic route on her journey to becoming one of an extremely select few, Italian-style fresh cheesemakers in South Africa. Having  first tasted the products she now makes from scratch while dining at True Italic Osteria del Capo restaurant in Cape Town, Louise fell in love with the delicious spheres of silky soft creaminess, as well as their romantic Italian names like fior di latte and burrata. Housed at the Riversands Industrial Park in Fourways, Johannesburg, Curds and Whey Artisanal Foods produce fior di latte (which directly translates to flower of milk) – a semi-soft mozzarella – and burrata cheeses. All it takes is cow’s milk, salt, rennet, water and a lot of hard work. Rising at 3am and spending long hours on her feet, stretching cheese…

Journey’s End Vineyards has rebranded its wines to give clear differentiation between its three ranges: Tales, V and Precision. You’ll love the quirky new labels on the value-for-money Tales range, which tell the stories behind each of the wines: the Weather Station Sauvignon Blanc, Haystack Chardonnay, the Pastor’s Blend (red blend) and The Huntsman (SMV). The Tales series retails for between R89 and R99 at most TOPS and SPAR stores nationwide, wine boutiques like Caroline’s Fine Wine Cellar and Wine Concepts in Cape Town, as well as at Liquor City and Norman Goodfellows nationwide.…

CHOUX DOUGH Makes ±645g EASY 50 mins WHAT YOU NEED 250ml (1 cup) boiling water 125g salted butter 150g cake flour 4 extra-large eggs HOW TO DO IT 1 Place the boiling water in a medium saucepan, add the butter and stir until the butter has melted. Cover, then bring to the boil over medium heat. Once boiling, add the flour and stir with a wooden spoon until the mixture no longer sticks to the sides of the pot but forms a smooth ball. 2 Remove from heat and transfer the ball to a heatproof mixing bowl. Set aside to cool slightly, about 5 minutes. 3 Add the eggs one at a time and beat well after each addition. Make sure each egg is fully incorporated before adding the next.…

BONEYARD PUPCAKES Makes 12 EASY 20 mins WHAT YOU NEED PUPCAKES 2 bananas, peeled 2 carrots, grated 2 large eggs 125ml (½ cup) olive oil 210g (½ cup) honey 30g (3 tbsp) peanut butter with no added salt and sugar 100g nutty wheat flour 40g rolled oats 1 tsp baking powder ICING 170g (½ cup) peanut butter with no added salt and sugar 260g (1 cup) double-cream plain/Greek yoghurt 12 small dog-bone treats HOW TO DO IT 1 Preheat the oven to 180°C. 2 For the pupcakes, mash the banana in a large bowl and stir in the grated carrot. 3 In a separate mixing bowl, whisk together the eggs, olive oil, honey and 30g (3 tbsp) peanut butter, and stir into the banana mixture. 4 Add the flour, rolled…

We weren’t there to debate whether food is art. No, despite our elevated location – the Darwin Room at Everard Read’s CIRCA Gallery – highfalutin debates had no place at the table that day. What we, as the country’s longest-running epicurean magazine, were there to do was pay tribute to a group of inspiring local artists represented by South Africa’s oldest commercial gallery in the best way we knew how: by creating and serving a heartfelt meal with a little of their hearts and heritage involved too… Our lunch invitation to these artists had been delivered with a small request: to tell us which flavours and ingredients light up their lives and palates. Francki Burger didn’t hesitate. “I particularly love Lebanese and Turkish food; anything from that side of…

“I’m going to take you on a journey through sight, taste and touch,” promises Nicole Loubser, head chef of Gåte restaurant in Stellenbosch. Namibian-born Nicole has pulled her long, auburn hair back into a ponytail, and she’s wearing a charcoal grey chef’s jacket overlaid with a leather apron. At just 25 years old, she’s young to be at the helm of a fine-dining venue, but her trajectory speaks for itself. After graduating from the Stellenbosch-based Institute of Culinary Arts in early 2016, Nicole held positions at La Colombe, The Test Kitchen, the Michelin-starred Restaurant Jan in France and Wellness-Residenz Schalber, a five-star hotel in Austria Hers is a bold proclamation, but then Quoin Rock is all about statements. On arrival, a bronze male greets you over a reflecting pond. Behind,…

CHARGRILLED OCTOPUS PERSILLADE Persillade, a French classic, is a mixture of parsley, garlic and vinegar, and lends a deliciously acidic tang to juicy barbecued octopus Serves 4 A LITTLE EFFORT 30 mins + 1 hr, to boil the octopus WHAT YOU NEED OCTOPUS 1kg fresh hand-caught octopus, cleaned 1 small brown onion, peeled 2 dried bay leaves 7 – 8 whole black peppercorns 120ml olive oil PERSILLADE 2 tbsp olive oil 2 tsp white wine vinegar 2 garlic cloves, sliced 10 caperberries 30g flat-leaf parsley, finely chopped sea salt flakes and freshly ground black pepper TO SERVE lemon wedges chunky cucumber salad crusty bread HOW TO DO IT 1 Put the octopus into a large pot with the onion, bay leaves and peppercorns. Cover with cold water and bring to…

Most of us have a jar of beautiful golden turmeric powder in our pantries but, recently, you might have spotted the fresh version in supermarkets. While it looks a bit like ginger, fresh turmeric has an intense orange colour when cut open, which has catapulted it to the forefront of healthy food trends. Said to be one of the world’s superfoods, fresh turmeric is loaded with curcumin – an antioxidant that has been the focus of many studies due to its anti-inflammatory and anti-cancer potential. Curcumin is also the reason behind turmeric’s striking hue. Turmeric’s magical health properties are enhanced when combined with black pepper, as piperine (the main bioactive compound in black pepper) boosts the absorption of curcumin. Fresh turmeric has been used in traditional Chinese medicine for centuries…

1 Dan Barber, executive chef of the New York-based Blue Hill restaurant, worked with Cornell University researchers to develop a special feed that allows hens to produce eggs with yolks of what colour? 2 In Ireland, this sweet bread is traditionally associated with Halloween. 3 What are the two main types of coffee? 4 It is believed that eating this fungus can assist with the prevention and management of cancer. 5 Certain countries use the seeds of this fruit as an alternative to black pepper. 6 Located in Cape Town, this company is known for its insect-based ice cream. 7 The 15th-century French monarch King Louis XI so loved this condiment that he kept a supply of it with him at all times, even on his travels. 8 The size…