Innholdsfortegnelse for October 2016 i Food & Home Entertaining

Deep yellow is the colour that pops into my head when I think of October. Perhaps it’s because one of my much-loved childhood novels, Anne of Green Gables, refers to this month as a time when “the birches in the hollow turned as golden as sunshine” or the fact that it’s World Egg Day on 14 October… I can’t think of an “unsung hero” more deserving of a celebration than this humble ingredient and our food ed, Claire, has certainly done it (and us!) proud in her ode to this oval wonder on page 74. And for something a little less wholesome – a whole lot more wicked, in fact – we’ve made your dreams a reality on page 58 with a bewitching and bubbly bevy of beauties that put…

The PowerShot S200 delivers stunning image quality and easy access to manual settings in a modern, pocketable design – with a host of creative features for those seeking their next step in photography. Combining an ultra-wide angle bright f/2.0 lens, a higher-sensitivity 10.1 Megapixel CCD sensor and a PureColor II G screen with a tempered-glass layer, the PowerShot S200 lets you capture the moments meant to last a lifetime and relive the experiences again and again with high-quality images. Share your favourite shots on social networks with its integrated Wi-Fi or conveniently back up your images to cloud services, including Flickr and Google Drive. 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…

To enter, email your name, contact number, ID number and postal address to foodhome@caxton.co.za  with MYWALLTATTOO in the subject line. Entries close 15 October 2016. Your four monotonous walls giving you cabin fever? Liven them up with a wall tattoo from mywalltattoos.com, one of the first companies to have introduced vinyl wall art to South Africa. Wall tattoos are an easy, inexpensive and fun way to embellish and personalise your home – a great alternative to wallpaper. No professional assistance needed, these self-adhesive vinyl stickers can be applied to almost any wall and removed without residues. Perk up pantry to living room with more than 350 different designs, including trees and flowers, quotes, kitchen and kids’ wall art... you name it! Please note: The prize cannot be transferred…

“This market styles itself as a shopping destination and the aim is to get people to stock up on groceries for the week.” One of my favourite ways to start the weekend is by going to a market to build up food supplies for the days ahead. The EarthFair Food Market is perfect for this. It’s not set in the most picturesque of surroundings – the back of a concrete-lined shopping complex – but we’re quickly swallowed into the warmth and buzz of this indoor market and the exterior fades away. It’s a very neat set-up. Stalls run along the perimeter, facing each other – creating a thoroughfare right around the market. At the centre of this are tables for people to gather and gobble. All of the stalls are…

Bouncy and down-to-earth, Kathleen Quillinan describes her heritage as “very Celtic” – Irish and Scottish blood on both sides. This might explain the tongue-in-cheek title of her business, Pesto Princess, as well as the fun website description of the team as “the royal family” and the company’s foodie fans as “loyal royals”. Humour and humanity are evident at Kathleen’s factory in Muizenberg in the Cape, providing a welcome contrast, with Capricorn Park’s stark, industrial environment and Pesto Princess’s essentially sterile production chain, whose handmade range of fresh sauces is spreading across the country: Now 54 – “in my prime” is how she puts it – Kathleen was 36 when she first started selling basil pesto at the weekly markets of her son’s school. It was not what she’d envisaged as…

Galbani Mozzarella is known for its smooth texture and taste. After all, it’s been the number-one cheese in Italy for more than 130 years. Galbani Mozzarella Caprese tart Serves 6 EASY 30 – 40 mins THE FLAVOUR COMBINATIONS 400g ready-rolled puff pastry, defrosted at room temperature flour, to dust 1 lightly whisked egg, to brush 250g mixed tomatoes on the vine 5ml (1 tsp) sea salt flakes 15ml (1 tbsp) olive oil 375g Galbani Mozzarella, thickly sliced handful fresh basil, to garnish HOW TO DO IT 1 Preheat the oven to 200°C. Line a baking tray with baking paper. 2 Place the puff pastry flat on a lightly floured surface. Cut a 1cm-wide strip from each side of the pastry and put aside. Brush a slight border around the edges…

THE ITALIAN BAKER BY MELISSA FORTI (QUADRILLE, R559) Having been a professional baker for more than six years and owner of Melissa’s Tea Room & Cakes in the charming city centre of Sarzana, Italy, Melissa Forti has put together a collection of recipes to inspire the rest of the world. From her most beloved tarts, to cakes and loaves (which all include Italian staples like olive oil, mascarpone, almonds and fresh fruit), Melissa shares time-honoured recipes Italiano and family secrets. Included are makeovers of tried-and-tested stars like cheesecake and brownies, along with side notes of her thoughts and stories on each dish. Yes... si! Per favore! FIVE F&HE READERS WILL EACH WIN A COPY OF THE ITALIAN BAKER BY MELISSA…

Butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts Serves 2 EASY 30 mins Heat a pan over medium-high heat and add a big knob of butter and a glug of olive oil. Add a small handful fresh rosemary leaves, 1 peeled and minced garlic clove and 150g exotic mushrooms (the larger ones sliced). Fry the mushrooms until cooked through and golden in places, about 10 minutes. Season with salt and freshly ground black pepper to taste. Cook 1 x 250g packet butternut pansotti/ ravioli according to packet instructions. Drain and toss with olive oil and a knob of butter. To serve, toss with the wild mushrooms, sprinkle with 70g roughly chopped and toasted pecan nuts and serve with dollops of crème fraîche. Chargrilled chicken pieces with corn, green…

“DOUBLE, DOUBLE taie and trouble FIRE BURN and cauldron bubble” THE THREE WITCHES IN MACBETH , WILLIAM SHAKESPEARE The cookie monster Makes 2 EASY 20 mins THE FLAVOUR COMBINATIONS CARAMEL RIPPLE 60ml (4 tbsp) soft brown sugar 40g salted butter 60ml (4 tbsp) fresh cream ICE CREAM SANDWICHES 4 chocolate chip cookies 2 scoops ice cream of your choice MILKSHAKE 250ml (1 cup) milk 120g Oreo cookies, separated 4 scoops vanilla ice cream TO SERVE 125ml (½ cup) fresh cream, whipped 20g chocolate, melted mini Oreos, to decorate (available at selected Spar and Pick n Pay stores) HOW TO DO IT 1 For the caramel ripple, melt the sugar on the stove, swirling the pan until the sugar turns brown, about 3 – 4 minutes. Swirl in the butter…

“I am a natural,” says Tiago Coelho, our 12-year-old Junior Chef, who is not related to the famous author Paulo Coelho, by the way. Tiago bounces into the kitchen with excitement, announcing: “Let’s get this started!” Definitely the man of the moment, Tiago exudes confidence and you can instantly see that he knows his way around the kitchen, as he flips the pan onto a hot stove, telling me that he “almost always cooks supper in the Coelho home”. Today, Tiago is preparing a traditional Portuguese dish: a manly steak topped with a fried, sunny-side up egg and round-cut chips (served with a drizzle of a yummy garlic sauce on naughty nights). “We had this for supper last night,” Tiago excitedly adds when asked how often he cooks this one…

Coconut, chia and mixed seed savoury biscuits served with a butter bean and atchar pâté Delightful little bites that are plant-based, easy to make and great as a snack or canapé Serves 6 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS SAVOURY BISCUITS (MAKES 24) 60ml (¼ cup) coconut milk 60ml (¼ cup) water 60ml (¼ cup) sunflower seeds 60ml (¼ cup) pumpkin seeds 30ml (2 tbsp) coconut oil, melted 15ml (1 tbsp) agave nectar (or honey as a non-vegan alternative) 15ml (1 tbsp) chia seeds 15ml (1 tbsp) white sesame seeds 15ml (1 tbsp) poppy seeds 5ml (1 tsp) dried parsley 5ml (1 tsp) paprika 5ml (1 tsp) turmeric powder 2,5ml (½ tsp) salt 300g (2 cups) cake flour PÂTÉ 1 x 410g butter beans, drained 60g (½ cup)…

1 Which spice that contains the active ingredient curcumin is reported to fight inflammation when used in conjunction with black pepper, and is said to have shown a decrease in tumour size and fight colon and breast cancer? 2 Found in broccoli, cabbage, cauliflower, spinach and kale, this group of substances (sulphur-containing chemicals) is known to have active compounds with anti-cancerous effects. 3 Containing high levels of antioxidants, which fruit juice has been shown to inhibit the growth of breast- and lung cancer cells? 4 This legume is a rich source of isoflavones that may help to prevent breast cancer. In its flour form, it proves to be nutrient-rich and a good substitute for white wheat flour. 5 L-ergothioneine, an antioxidant found in these fungi, may confer cancer protection. 6…

MY ROLE AT FOODBANK SA is to ensure that the organisation remains in a healthy position overall and to strengthen our partnerships with stakeholders, donor retailers, wholesalers and manufacturers to continue our mandate of addressing the problem of hunger across South Africa. IT’S ALARMING THAT MORE THAN R64 BILLION OF FOOD IS WASTED EACH YEAR while 14 million people go hungry every day. FoodBank SA is a registered nonprofit organisation (NPO) that safely and cost-effectively secures edible surplus food and non-food groceries (still well within expiry dates) from retailers, wholesalers and manufacturers. We redistribute this food and non-food groceries to registered NPOs that, in turn, provide daily meals for over 150 000 hungry people. FoodBank SA started in 2001 as FeedBack Food Distribution, when our main focus was collecting edible…

SARAH DE PINA Photographer I was born in Mauritius and brought up in Johannesburg. A multitude of trips overseas to visit family called for a photographer to take snaps of our holidays. On one memorable trip at the age of 12, I discovered that my dad had been clicking away with no film in the camera. At that moment I decided that I would have to take over the role of official family paparazzo. The rest is history. I discovered that I love capturing life and its natural beauty and I am blessed that it has become my career. SARAH-JANE WILLIAMS Visual supervisor and illustrator Based in Cape Town, I’m a visual supervisor working on children s ›D animated films at a local studio by day. By night, I illustrate…

My travel advice: Always pack light... Suzelle’s travel advice: Always pack comfortable walking shoes. I RECENTLY ENJOYED A TRIP TO AMSTERDAM. My fiancé and I headed to Greece for a short break and, as we flew KLM, we decided to stop over in Amsterdam en route back home. AMSTERDAM HAS SO MUCH TO OFFER. We visited the Rijksmuseum, the Van Gogh Museum, Dam Square and rode bicycles through Vondelpark. I especially loved visiting The Hague – the Escher Museum, Mauritshuis and Madurodam, which is an interactive miniature park. Walking through the streets of Amsterdam feels like you’re strolling through the pages of a storybook. I absolutely adored Mauritshuis, housing an amazing collection of Dutch artworks, including Vermeer’s “Girl with a Pearl Earring”. THE HIGHLIGHT FOR ME WAS THE FOOD –…

LET THE CHENIN SHINE! It’s chenin’s moment in the sun. While pinotage gets the most press for being SA’s patriotic grape, we have more plantings of the chenin blanc grape than any other wine region in the world. After practically centuries of being a workhorse varietal – as a blending component in bulk wines or as a base for brandy – producers have seen the light and are making increasingly complex wines, with flavours that range from fresh and fruity to ripe and sweet. This versatility translates into a diverse number of styles which, for the wine drinker, can be a little confusing. You may have tried a fresh and fruity chenin and decided you don’t care much for the grape, when perhaps you would have rather preferred a wooded…

These utterly scrummy white chocolate shards with sumac, orange and salted almonds are the ideal sweet-and-savoury treat to pop in the centre of the dinner table after a rich meal Serves 6 EASY 30 mins + 30 mins, to set Line a baking sheet with a 30cm-piece of baking paper, using short strips of sticky tape to secure the paper. You’ll have to work fairly quickly, so it’s best to have all of your ingredients close at hand. Roughly chop 80g roasted and salted almonds, have an orange and a microplane or fine grater ready and a bottle of sumac nearby. Finely chop 4 x 80g slabs Cadbury Dream White Chocolate and add the chopped chocolate to a glass bowl. Microwave the chocolate on high, 1 minute and 30 seconds.…

GLOSSARY cap: the “roof” of the mushroom veil: the membrane under the cap that covers the gills gills: the thin “ribs” underneath the cap mycology: the study of fungi (mushrooms) Mushrooms are grown in high humidity areas to prevent them from drying out. Due to mushrooms’ exposed flesh, they quickly lose water to the atmosphere. This fungus holds many a nutritional benefit and immune-boosting property and is a buzzword in cancer therapy and fighting the disease. Mushrooms are exceptional sources of protein, potassium and fibre, and they’re packed with B vitamins, vitamin C, vitamin D, iron, selenium (an antioxidant that helps to prevent cell damage) and calcium. When out mushroom shopping, opt for the ones with a smooth, undamaged appearance. The surface should be dry, not dried. It is said…

Editor’s pick cyrcle.com “We left our families, We abandoned our homes, We worked for nothing, We slept on floors, We partied hard, We lost our minds, We danced with the devil, We faced our fears, We swallowed our pride, We gave our hearts, We tried and failed, We followed our dreams, We are cyrcle, We never die!” So reads the mission statement of this über-hip LA-based two-man collective, namely American artists David Leavitt (Davey Detail) and David Torres (Rabi). Their art and installation pieces include some of the world’s most eye-catching wall murals – one of which I regularly drool over at Gemelli restaurant in Joburg – that grace public and private collections around the globe, including that of P Diddy and the MGM Grand in Las Vegas. If you’re…

We sit down on the terracotta terrace in steel and wicker chairs. The gentle winter sunshine streams through the bare, clawing branches above us, casting interrupted shadows across the tiles. A darling tabby cat hops onto my lap and we, refreshing G&Ts in hand, gaze out across the perfectly manicured lawn at the cerulean swimming pool. Guests laze on loungers absorbing every last ray of afternoon sun, birdwatching, daydreaming… Once a caravan park, known as Happy Valley, the family-run Valley Lodge & Spa in Magaliesburg was acquired by the Mazzonis in 1972. “I think what makes this place so unique is that any profit the unit makes, the Mazzonis pour back into it,” says general manager of four years, Laurence McGrath. “There is no board of shareholders and directors to…

KITCHEN THERAPY I’m an only child and have always admired both of my parents for their cooking and baking flair. My mom would just fling ingredients together and prepare a perfect meal; my late father made the tastiest curries and would bake pies (prepping his own pastry, of course!). He was also known for his mouth-watering “hertzoggies”. My mom, being a dressmaker, would pop up from her sewing machine to “quickly” bake an orange cake which, may I add, always turned out flawlessly. I was overwhelmed by my mom and dad’s culinary skills and hoped that one day I could fill their kitchen booties. Never did I think that I would gain in a “foodie mag” what I lacked, to be combined with my food interest and recipe creations. F&HE…

MIDWEEK DINNER PARTY Curry-butter roast chicken on rainbow Swiss chard with toasted breadcrumbs PAGE 51 Bacon-roasted baby potatoes and shiitake mushrooms with oyster mayonnaise PAGE 69 Lemongrass panna cotta with green apple and celery granita PAGE 72 CLAIRE “Pop open the bubbly and invite some good company over for a casual midweek dinner party. Serve this meal with warm, crusty bread and soft butter and, to minimise your hosting stress and leave more time to mingle, get ahead by making your panna cotta with apple granita the day before – and simply assemble on the evening.” SUPERFOOD FEAST Nectarine gazpacho PAGE 50 Chickpeas with roasted aubergine, spiced caramelised onions and dried pomegranate rubies PAGE 112 Chargrilled chicken pieces with corn, green chilli and chive salsa PAGE 46 LISA “We all…

| 1 “Scarlett” nine-light chandelier from The Lighting Warehouse, R2 199,95, lightingwarehouse.co.za | 2 Seletti Keytlery 24-piece cutlery set from Generation Design, R5 980 (excl. VAT), generationdesign.co.za | 3 Black Ellipse glass vase from Zara Home, R629, zarahome.com/za | 4 Zulu Mama kitchen stool by Haldane Martin from Leon at CCXIX, R5 167, leonat219.com | 5 Geometric round platter from Rialheim, R349, rialheim.co.za | 6 Heavens Gate rug by Marcel Wanders for Moooi Carpets from Edge Interiors, POR, edgeinteriors.co.za | 7 Hand-painted grand pillar vase from Isabelina, R15 995, isabelina.co.za | 8 Ribbed Oxford scatter cushion from Woolworths, R99,95, woolworths.co.za | 9 Moooi Smoke Chair by Maarten Baas from Edge Interiors, R83 599, edgeinteriors.co.za | 10 High-gloss black dining table from Isabelina, R34 000, isabelina.co.za…

LIKE FATHER… My dad’s Sunday beef stew was my first culinary inspiration. Both my parents cook well and they love to do it. These days, we squabble about who’s putting together the family feasts (we all want to). Though, as a kid growing up in Tembisa, Sunday lunch belonged to my dad and his mouth-watering beef stew. To a small boy, nothing could taste as good as a stew made with love by his father, his hero. WATCH AND LEARN At first I wasn’t allowed to get too close to the pots. My dad cooked on a two-plate stove and my mom worried I would burn myself, but I watched and learned from the best. Gradually, I was allowed to assist and over time I mastered some of the secrets…

Carrot, sunflower seed and red lentil hummus Serves 4 EASY 45 mins THE FLAVOUR COMBINATIONS 60ml (¼ cup) Flora Regular 4 medium carrots, chopped 5ml (1 tsp) curry powder salt and freshly ground black pepper, to taste 125ml (½ cup) red lentils, cooked 60ml (¼ cup) sunflower seeds, toasted handful fresh coriander 30ml (2 tbsp) tahini 10ml (2 tsp) fresh lemon juice 2,5ml (½ tsp) ground cumin seed crackers, to serve handful pumpkin seeds, to garnish handful mixed baby salad leaves, to garnish HOW TO DO IT 1 Preheat the oven to 200°C. Melt 30ml (2 tbsp) of the Flora Regular in the microwave. Place the carrots on a roasting tray, sprinkle with the curry powder and season to taste. Drizzle with the melted Flora Regular. Roast in the oven,…

Hot cakes with crispy maple bacon Makes 12 EASY 40 mins THE FLAVOUR COMBINATIONS CRISPY BACON 250g streaky bacon 60ml (¼ cup) maple syrup + extra, to drizzle HOT CAKES  vegetable oil, to fry 1 medium red pepper 4 spring onions, chopped 1 garlic clove, peeled and crushed 2,5ml (½ tsp) dried chilli flakes 2 cooked mealie cobs, kernels removed 270g cake flour 5ml (1 tsp) salt 10ml (2 tsp) baking powder 3 extra-large eggs, lightly beaten 100g butter, melted 500ml (2 cups) buttermilk 1 handful mixed fresh parsley and chives, chopped + extra, to garnish melted blue cheese, to serve HOW TO DO IT 1 For the bacon, preheat the oven to 190°C. Line a baking tray with baking paper. Arrange the bacon on the tray, brush both sides…

Nectarine gazpacho An appetising, refreshing and light cold soup – perfect for the warmer months Serves 4 EASY 40 mins THE FLAVOUR COMBINATIONS GAZPACHO 500ml (2 cups) vegetable stock, at room temperature 3 (375g) large nectarines, chopped 4 (300g) large tomatoes, chopped 4 (120g) celery fingers, chopped ½ (100g) red onion, peeled and chopped ½ (200g) cucumber, peeled and chopped 15ml (1 tbsp) red wine vinegar 10ml (2 tsp) agave nectar/syrup 5ml (1 tsp) garlic, finely chopped ½ red chilli, chopped ½ (125g) avocado salt and freshly ground black pepper, to taste SALSA ½ (100g) red onion, peeled and chopped 1 (250g) avocado, diced 1 (100g) large nectarine, finely diced 30ml (2 tbsp) fresh basil, chopped + extra leaves, to garnish 15ml (1 tbsp) olive oil 5ml (1 tsp) lemon…

Soft-boiled eggs with prosciutto-wrapped toast soldiers and porcini butter Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS PORCINI BUTTER 12g dried porcini mushrooms olive oil, to fry 1 garlic clove, peeled and minced small handful fresh sage leaves, torn small handful fresh thyme leaves 125g butter, softened + extra, to fry salt and freshly ground black pepper, to taste TOAST SOLDIERS  rustica seed loaf/sourdough, sliced into 1cm-thick soldiers 70g prosciutto EGGS 4 extra-large eggs fresh thyme sprigs, to garnish HOW TO DO IT 1 For the porcini butter, add the dried porcinis to a bowl and soak in boiling water, 5 minutes. Drain and roughly chop the softened mushrooms. 2 Heat a little olive oil in a frying pan over low heat, add the garlic and herbs and fry, 5…

We love that it’s possible to enjoy the deliciously sweet and tangy flavour of pomegranate rubies (or arils) all year round, thanks to the dried variety. Sun-baked or dehydrated using a dehydrator, dried pomegranate rubies have a deep, concentrated tartness and only a slight hint of fresh pomegranate’s sweetness. Traditionally used in Middle Eastern cuisine, these edible pops of colour can be added to chutneys, stews, tagines, spice rubs and breads. Chickpeas with roasted aubergine, spiced caramelised onions and dried pomegranate rubies Lovely served as a light supper or lunch, or as an accompaniment to grilled fish or meat Serves 2 EASY 1 hr THE FLAVOUR COMBINATIONS 1 aubergine, sliced into thin wedges olive oil, to drizzle and fry salt and freshly ground black pepper, to taste 1 red onion,…