Innholdsfortegnelse for Winter 2022 i Food & Home Entertaining

While winter means short days and long nights, for me, it is also a time of introspection, newness and comfort. Winter, in my opinion, is more ‘new’ than spring as, even though it is the season of hibernation, I see it as a time to centre myself, nourish myself and my loved ones and, most importantly, to cook all of the delicious, winter-warming recipes that are bound to bring me comfort and leave me feeling grounded. And so, it is only fitting that this is the issue that we decided to bring back into the world of print. When we shared the news that we were moving online, we received an outpour of love and an overwhelming number of messages from you, our readers, asking us to consider staying, so…

the cosiest season is upon us! As we step out into the crisp air, we are reminded of a lovely little saying by john Steinbeck, ‘What good is the warmth of summer without the cold of winter to give it sweetness.’ Now, before you light your fire and crawl beneath the duvets, simmer in the sweetness by visiting the HOTTEST food and lifestyle events this winter. “You’ll be amazed at all the wonderful events on offer in South Africa this winter! Checking-out Make sure to stock up on zesty oranges when you’re making your way through your grocer this winter. The trusty citrus can be eaten as a side dish, made into a juice or mixed into your baked goods for added Vitamin C and cold-fighting nutrients. HOSTEX 2022 Food,…

Rupy Aujla has been on our radar for a few months now and when we heard that he will soon be releasing a new The Doctor’s Kitchen book, we knew that we had to sit down with him to get the inside scoop on health, wellness and of course, food. Rupy just launched The Doctor’s Kitchen App where you can find all of his recipes to make eating healthy and living a more holistic life an easier task. How did The Doctor’s Kitchen start and what was that shift for you from being a normal doctor to doing this? I started getting into this because of my own health issues when I was a junior doctor. I had a heart condition, which caused my heart to beat irregularly and very…

FROM SCRATCH Fiona Weir Walmsley Australian cheesemaker and farmer Fiona, decided to write this book as an ode to living a more conscious lifestyle. This easy-to-follow handbook caters to the increased desire to be more involved in the food we eat, knowing where our food comes from, and appreciating what we have. With more than 200 recipes to make your own pantry staples such as kimchi, yoghurt, mustard and ice cream, this book is all about spending valuable time in the kitchen where you will be awarded with making most of your staples yourself! READ IT NOW RRSP R500 Available in September BAKE Paul Hollywood With more than 10 years of experience judging the top UK baking shows, Paul Hollywood has finally released his most delectable book yet. From pillowy…

POTATO, CELERIAC & CHEDDAR SOUP Hearty, cheesy and packed with potatoes, this soup makes for a comforting meal on a cold, winter night HANDS-ON TIME 10 min TOTAL TIME 1 hr 10 min SERVES 4 VEGETARIAN 2 tbsp olive oil 2 onions chopped coarsely 3 cloves garlic, crushed 1 stalk celery, trimmed, chopped coarsely 1 kg potatoes, peeled, chopped coarsely 500 grams celeriac peeled, chopped coarsely 1 litre vegetable stock 1 ½ cups coarsely grated Cheddar ⅓ cup heavy cream ¼ cup fresh micro herbs Herbed ciabatta, to serve HEAT oil in a pan over medium- low heat. COOK the onion and garlic, stirring, for 8 minutes or until softened. ADD celery, potato, celeriac and stock and season. Bring to the boil. Reduce heat; simmer for 45 minutes or…

Top Tip Serve this dish with some golden roast potatoes, green beans or a delicious mash potato side. ROAST BEEF SIRLOIN WITH SMOKY TAHINI Tender sirloin paired with a perfect tahini kick HANDS-ON TIME 25 min TOTAL TIME 1 hr 45 min SERVES 8-10 EAS | HEALTHY 3 tsp coriander seeds 2 tsp cumin seeds 2 tsp fennel seeds 1 tbsp smoked paprika 1 tsp harissa spice blend 1 tbsp white sesame seeds ¼ cup olive oil 1.8 kg beef sirloin, trimmed, tied with kitchen string at 4 cm intervals 6 baby marrow, halved lengthways SMOKY TAHINI ⅓ cup tahini ⅓ cup lemon juice 1 garlic clove, crushed 1 tsp smoked paprika 80 grams feta, drained PREHEAT the oven to 200°C. DRY-FRY the coriander, cumin and fennel seeds in a…

AFTER-EIGHT HOT CHOCOLATE Cold nights call for chocolate decadence HANDS-ON TIME 30 MIN TOTAL TIME 15 MIN SERVES 4 200 grams dark chocolate 1 cup milk 1 cup pouring cream 1 cinnamon stick, halved 1 tsp vanilla extract 1 tbsp icing sugar, approximately ¼ tsp salt 2 tbsp mint-flavoured liqueur CHOP 150 g of the chocolate; shave remaining chocolate with a vegetable peeler into small curls. HEAT milk, cream and halved cinnamon stick in a medium pot; simmer gently, uncovered, without boiling, for 5 minutes. WHISK in chopped chocolate, vanilla, sugar and salt, and stir until chocolate is melted. Remove from heat; discard the cinnamon and stir through the liqueur. ADJUST sweetness to taste. POUR hot chocolate mixture into heatproof mugs; sprinkle with chocolate curls. FIG & VANILLA VODKA…

Flourless Chocolate Cake HANDS-ON TIME 20 min TOTAL TIME 1 hr 30 min SERVES 12 GLUTEN-FREE 175 grams butter, chopped 200 grams dark chocolate (70% cocoa), coarsely chopped ½ cup cocoa powder, plus extra to dust 1 tbsp instant coffee granules 1 tbsp boiling water 6 eggs, at room temperature 1½ cups caster sugar 2 cups ground hazelnuts VANILLA BEAN CREAM 300 ml heavy cream 1 tsp vanilla bean paste 2 tsp icing sugar PREHEAT the oven to 180°C. GREASE a deep 22 cm round springform pan; then line the base and side with baking paper. PLACE butter, chocolate and cocoa in a large heatproof bowl over a medium pot of simmering water (make sure that the base of the bowl doesn’t touch the water). STIR until butter and chocolate…

Turning your bedroom into a winter haven to create the ultimate cosy nest is not only fun but necessary, especially in the colder parts of South Africa. These simple changes will make all the difference in exemplifying your cosy corner and creating plush living with minimal effort. Layer Up When in doubt, more is always more for winter. Soft furnishings piled with various textures help to create the warmth of a cosy bedroom, especially with cushions and blankets that add to the plushy feel. For a warm bed, start with your bed sheet, but swap it out for a winter one. These are generally thicker than the normal cotton sheets, therefore adding a warmer layer to the bed. You can also consider getting an electric blanket that you can use…

COVER Braised Beef (p58) HOW TO USE IT BEEF BONES | Roast bones and use to make stock and broth. POTATO SKINS | Bake potato skins to make chips. ✻ Stop throwing away your egg shells! They’re high in calcium and are great for birds in the spring when they are laying eggs. IN SEASON Chicken Tikka with Cauli Rice (P43) HOW TO USE IT TIKKA CURRY PASTE | Mix some curry paste into softened butter and use it to baste roast chicken, seafood or veggies. Sweet Potato Rösti (p47) HOW TO USE IT EGG SHELLS | Wash and bake at 180°C for 10 minutes to dry them out, grind them up into a powder to use as bird feed for chickens or to enrich your garden soil. Grilled Veg…

EASY BEEF BROTH Place 500 g beef marrow bones on a roasting tray and roast for ½ hour until golden. Add the bones and oil, 1 onion (quartered), 2 sticks of celery and 2 carrots to a large pot with 4 litres of water. I also love adding a stick of lemongrass and 4 black peppercorns for some flavour. Allow the broth to simmer for 5 hours, scooping off any scum that might rise to the top. I immediately portion it out into glass jars, freeze most of them and keep 2 or 3 servings in the fridge to enjoy throughout the week.…

Ask any food enthusiast worth their salt what they think of Jan Hendrik and you’re bound to see smiles and wide eyes. Growing up in South Africa on a farm in Mpumalanga, Jan Hendrik spent time baking to avoid working on the tractor. Fast-forward a couple of years and he has become one of South Africa’s brightest culinary stars, making a name for himself both here and in France, where he obtained a Michelin star. Now, he holds the title of chef, cookbook author and creator, to name just a few. We sat down with him to learn more about his career journey and what makes him tick. Can you provide us with a quick background on how you started and how that led you to be in food? ‘I…

PREP TIME 15 min COOK TIME 30 min SERVES 2 12 fresh curry leaves 2 fresh lime leaves 1 tsp ground turmeric 1 tsp cumin seeds 1 tsp garam masala 1 star anise 1 cinnamon stick 3 cardamom pods, lightly crushed 1 tsp fenugreek seeds 1 tsp dried chilli flakes 2 tsp amchur (dried mango) powder 15 grams piece of root ginger (about 1.5 cm), grated 3 garlic cloves, grated 60 grams ground almonds 1 tbsp ghee or coconut oil 200 grams skinless, boneless chicken thighs, sliced 400 ml boiling water 2 tbsp tomato puree 250 grams ripe tomatoes, chopped 160 grams spinach, roughly chopped Sea salt and freshly ground black pepper TO SERVE 15 grams fresh coriander leaves 1 tbsp flaked almonds THROW all the leaves and spices, ginger…

TOP TIP Feel free to make it the day before and store in the fridge until ready to serve. Top tip You will need 800 g of pumpkin to make the amount of puree required. The moisture and richness in these little cakes comes from the pumpkin, so they don’t require any eggs for binding. However, the marshmallow tops use egg whites. TOP TIP The juice from veggies and fruit like beetroot or pomegranate makes for a natural alternative to artificial food colourings. Choc-Beetroot Hazelnut Loaves with Ruby Frosting Beetroot adds a wonderful depth of flavour and texture to these loaves HANDS-ON TIME 1 hr 20 min TOTAL TIME 2 hrs + cooling SERVES 10 VEGETARIAN 1 vanilla bean 2 eggs 1 cup firmly packed brown sugar ¼ cup honey…

The long summer days are gone and getting shorter, and there’s a chill in the morning air that lets us know winter is coming. The abundant summer flowers are browning on their stalks and winter bulbs are starting to rise from their summer slumber in anticipation of the winter rain. This is a magical season of transformation. The horizon is decorated with brilliant shades of yellow, orange and red from deciduous trees shedding their summer abundance to recycle the energy and reuse it in spring. Plant growth is slowing down and getting ready for their winter drowse. GARDEN BASICS Plant growth slows down due to lower temperature in the atmosphere and soil, and shorter days and slanted sun angle reduces plants’ ability to photosynthesise and absorb nutrients from the soil.…

BEHIND KITCHEN DOORS Popularly known as tasneemxpatel on social media, Tasneem exudes grace through her cooking videos and social media content. I was so excited to see that she launched a new product through her brand Behind Kitchen Doors and knew that I had to get my hands on it! The Fiery Blend is an all-purpose coating spice that comes along with a recipe book containing mouthwatering ingredients on how to use it. When creating the spice, Tasneem was inspired by her childhood upbringing and describes it as ‘the perfect blend of my memories’. The spice works with a variety of dishes and what’s even better is that it looks beautiful on my counter too! Starter Pack: R380, includes 250 g fiery spice and recipe book + R100 for nationwide…

BASIC WHITE BREAD HANDS-ON TIME 25 min TOTAL TIME 1 hr + standing MAKES 1 loaf EASY 3 tsp (10 g) dried yeast ⅔ cup warm water 2 tsp caster sugar 2 ½ cups flour 1 tsp salt 30 grams butter, melted ½ cup warm milk COMBINE yeast, water and sugar in a bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. SIFT flour and salt into a bowl and stir in butter, milk and yeast mixture. Knead dough on a floured surface for 10 minutes or until dough is smooth and elastic. Place dough in an oiled bowl and cover with cling wrap. Stand in a warm place for 40 minutes or until dough has doubled in size. PREHEAT the…

KAPOKBOS ROASTED LEG OF LAMB WITH WATERBLOMMETJIES & ANCHOVY SAUCE HANDS-ON TIME 10 min TOTAL TIME 2 hrs 20 min SERVES 6 1.5 kg leg of lamb, on the bone 2 tsp salt 2 tsp black pepper 4 cloves garlic, crushed 1 tsp rosemary, finely chopped 1 tsp coriander seeds, crushed 3 tsp Dijon mustard 4 leeks, white parts only Babylonstoren extra-virgin olive oil Babylonstoren balsamic vinegar 2 cups white wine 100 grams cold butter 2 anchovies Handful of caperberries 2 handfuls fresh waterblommetjies REMOVE the flesh from the shank bone. Make incisions of 2 cm deep all over the meat. This will ensure your rub penetrates, resulting in a crispier, more flavourful crust. COMBINE the salt and pepper, garlic, rosemary, coriander and mustard together. Add a squeeze of lemon…

PREP TIME 15 min + 30 min pickling COOK TIME 10-12 min SERVES 2 60 grams walnut pieces 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried chilli flakes 40 grams fine wholemeal breadcrumbs 2 x 175 g skinless white fish fillets (such as cod or haddock) 4 tbsp extra-virgin olive oil, plus extra for drizzling 160 grams frozen peas, defrosted 50 grams lamb’s lettuce Sea salt and freshly ground black pepper PICKLED RED CABBAGE 160 grams red cabbage (about 1), very thinly sliced 3 tbsp white-wine vinegar 1 tsp fennel seeds 1 tbsp honey or sugar 50 ml boiling water PREHEAT the oven to 200°C /180°C. PUT the cabbage in a large bowl. Mix the vinegar with the fennel seeds and honey or sugar and season. Add…

Paneer, Chickpea & Vegetable Curry HANDS-ON TIME 30 min TOTAL TIME 30 min SERVES 4 VEGETARIAN 6 curry leaf sprigs 2 tbsp peanut oil, extra 1 onion, thinly sliced 2 garlic cloves, thinly sliced 4 cm piece fresh ginger, grated 100 grams curry paste 400 grams tinned chickpeas, drained, and rinsed 400 grams tinned diced tomatoes ½ cup water 400 grams paneer 150 grams green beans, halved crossways on the diagonal ¼ cup pouring cream Peanut oil, for shallow-frying HEAT oil in a medium pot over high heat; shallow-fry 4 curry leaf sprigs for 10 seconds or until crisp. Drain well on a paper towel. WARM half the extra oil in a large pot over high heat. COOK onion, garlic and ginger, stirring, until onion softens. Add curry paste and…

Where To Find The Perfect Pair Ordering a cocktail pairing menu might sound a tiny bit dubious, what with the significant disparity in ABV between a glass of wine and a Caipirinha. Saigon Suzy in Parkwood, Joburg has given all drinks a Vietnamese twist to effortlessly match the scrumptious food. Order the Lotus Flower, a concoction of vodka, lavender syrup, litchi and champers with a dim sum platter. Delish! Feeling fancy? Chef Wandile Mabaso’s Les Créatifs Restaurant in Bryanston is the first of its kind in South Africa where fine dining meets a world-class wine list, yum cocktails, stunning visual art and outstanding interior design in an exclusive dining space. Choose between the four-course cocktail pairing menu at R1 450 or a traditional wine pairing menu at R1 750 and…

Rocky road chocolate Rice Krispie treat squares HANDS-ON TIME 5 min TOTAL TIME 15 min + setting MAKES 12 200 grams milk chocolate chips 140 grams butter 2 tbsp golden syrup 150 grams mini marshmallows 120 grams biscuits, broken into small pieces 50 grams Rice Krispies 40 grams raisins GREASE and line a 15 cm x 20 cm baking tin with greaseproof paper. COMBINE the chocolate chips, butter and golden syrup in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until smoothly melted, then take the bowl off the heat. STIR in 100 g of the marshmallows and all of the biscuits, Rice Krispies and raisins. Scrape the mixture into the prepared tin and level the top, then scatter over the rest of the marshmallows…

1. Dress warmly in a robe and slippers Unpack the gown and dust off those slippers – these comforting items need to find a space in the bedroom. If you have a hook behind your door, consider keeping your gown ready to go and your slippers next to the bed for instant warmth the minute you get ready for the day. 2. Light a candle Besides their obvious prettiness factor, candles also add a subtle but warm glow to the room. Light them for the ambience, but be sure to put them out before going to sleep. 3. Pop in some dried flowers Before you think this sounds like dead plants, that is most certainly not the case. While we generally associate flowers with the spring and summer seasons, in…

If anyone were to ask me what my favourite season was, I would answer ‘Summer!’ without hesitation. Afternoons lazing at the pool while reading a good book, or sipping cocktails as you catch the last rays of sunshine on a warm day. Wearing shorts and sandals instead of socks and three layers of clothing is also a point for Team Summer in my books. That said, there is just something about winter and all that the season brings – especially when it comes to food and the memories tied to it. Take a pot of soup for instance – nothing over the top, just a good old pot of vegetable soup – and I can link at least three of my favourite memories to this humble meal. The first was…