Innholdsfortegnelse for Summer 2024 i Food & Home Entertaining

FROM THE EDITOR Can it be that 365 days have passed us by again in what felt like a flash (albeit one with ups and downs)? As we bid adieu to 2023,I am grateful to have been able to be at the helm of this magazine for another 12 months. This year has seen me take a step or two out of my comfort zone. But you know what they say - ‘A comfort zone is a beautiful place, but nothing ever grows there.’ I will be clinging to this quote as we head into the new year, too. The season of sun-kissed picnics, sizzling braais and refreshing cocktails is upon us, and we are delighted to present to you a bountiful issue that promises to make your summer and…

CHEF THIL Chef Thilivhali Mash Mugwena (aka Meals with Mash) shares her best advice - and recipes - for cooking over the holiday and festive season. Chef Thili's favourite way to relax, de-stress and rejuvenate is in the kitchen, where she loves creating delicious, easy and relatable dishes for herself and her family. She is a trained chef, recipe developer, content producer and food stylist. Summer is one of her favourite seasons as she gets to cook more and spend more time with her family and friends. Do you have a burning food question you'd like Chef Thili to answer? Send an email to bianca.muller@habarimedia.com, and she might answer yours in our next issue! ROAST CHICKEN WITH ORANGES Nothing beats a good slow-cooked roast! HANDS-ON TIME 15 min TOTAL TIME…

THE INNER CIRCLE CREATOR FOCUS Hi Landi! Please tell us about yourself. I'm a passionate food blogger, recipe developer and mama bear hailing from the vibrant culinary scene of Johannesburg. I was, however, born and raised in Durban, which meant my childhood was a blend of flavours, traditions and vibrant experiences. I spent a lot of time with my grandmother, who taught me everything I know, which includes how to make the best curries! The face behind The Tocka Blog LANDI GOVENDER Landi Govender is a passionate food blogger, recipe developer, and the creative mind behind The Tocka Blog. Landi's culinary journey is rooted in the flavours and traditions of her childhood. From mastering curries with her grandmother to exploring global cuisines, Landi has evolved into a culinary guide with…

Hot and sour steamed fish with Thai salad HANDS-ON TIME 25 min TOTAL TIME 35 min (+ refrigeration) SERVES 4 LIME AND SWEET CHILLI DRESSING 2 tsp sweet chilli sauce ⅓ cup fish sauce ⅓ cup lime juice 2 tsp peanut oil 1 clove garlic, crushed ½ fresh long red chilli, finely chopped ½ tsp grated fresh ginger 1 tsp sugar HOT AND SOUR STEAMED FISH 4 200 grams firm, white fish fillets 3 fresh, small red chillies, seeded, finely chopped 3 lime leaves, finely chopped 10 cm stick fresh lemon grass, finely chopped ½ cup loosely packed fresh coriander leaves ½ cup loosely packed mint leaves 150 grams snow peas, trimmed, sliced lengthways 2 fresh long red chillies, thinly sliced on the diagonal 2 spring onions, thinly sliced 35 grams snow peas 600 grams mango, cut into long, thin matchsticks 500 grams papaya, halved, cut into 2…

Cold pork and mushroom ramen Prepare this lunch the night before. HANDS-ON TIME 15 min TOTAL TIME 1 hr 10 min SERVES 1-2 BROTH 1 tbsp oil 1 cm ginger, chopped ½ tsp garlic clove, chopped ½ tsp chilli flakes 1 carrot, sliced 3 tbsp miso paste 3 cups chicken stock ¼ cup dried shiitake mushrooms 3 tbsp soy sauce 2 cakes ramen noodles 2 eggs PORK 1 serving pork rib-eye or pork chop 1 tsp garlic powder 1 tsp chilli flakes 2 tbsp vegetable oil TO SERVE 2 spring onions, sliced 2 tsp mixed sesame seeds BROTH ADD oil to a pot and fry ginger, garlic and chilli flakes until fragrant. Add carrots, miso, chicken stock, mushrooms and soy sauce, and simmer for 30 minutes. COOK the noodles for 5 minutes in boiling water, drain and toss in a little…

Broccoli, orange and carrot juice HANDS-ON TIME 10 min TOTAL TIME 10 min SERVES 2 125 grams broccoli stalks, chopped coarsely 4 medium oranges, peeled ½ cup fresh basil leaves 2 large carrots, unpeeled, halved lengthways PUSH ingredients through a juice extractor into a jug. (Don't leave the basil until last, as the remaining ingredients help to push it through the juicer.) STIR to combine. Serve immediately. Pear, pineapple and lemongrass juice HANDS-ON TIME 10 min TOTAL TIME 10 SERVES 2 15 cm fresh lemongrass stalk, white part only, chopped ½ (625 grams) pineapple, peeled, chopped coarsely 2 pears, unpeeled, quartered 2 limes, peeled STARTING with the lemongrass, push ingredients through a juice extractor into a jug. Stir to combine. SERVE immediately with crushed ice, lime wedges and lemongrass stalks, if you'd like. Pina colada smoothie…

Gingerbread house TOTAL TIME 3 hrs (+ refrigeration, cooling and standing) MAKES 1 house FOR THE COOKIE 250 grams butter, softened 1 cup brown sugar 1 cup golden syrup 2 egg yolks 5 cups flour 2 tbsp ground ginger 2 tsp mixed spice 2 tsp bicarbonate of soda 1 28 cm × 33 cm covered board 700 grams assorted sweets Desiccated coconut for snow FOR THE GLAZE 1 tbsp caster sugar 2 tbsp water ½ tsp powdered gelatine FOR THE ROYAL ICING 2 egg whites 3¼ cups icing sugar ½ tsp strained lemon juice FOR THE COOKIE BEAT butter and sugar together in a bowl with an electric mixer until combined. Beat in golden syrup and egg yolks. Add sifted flour, spices and soda; stir to combine. Knead dough on a lightly floured surface until smooth. Divide dough in half and cover…

IN THE HOME HOME UPDATES The biggest interior trend that has materialised in the last year has been ‘whatever you like’, meaning it's up to the decorator to dress their home however they see fit. This has brought up the question, ‘Is trend forecasting a thing of the past?’. Well, no, as humans, we continue to adapt, evolve, and change according to what we're exposed to. Trend forecasting often starts with social trends and trickles down to influencing how we live in our homes and dress ourselves. That still means that as much as self-expression is the priority, there are still certain trends in our Western world that stand out above the rest. A new shade of minimalism We're all familiar with Scandi minimalism that adorned the pages of interior…

Fruit cake or trifle? I've never had a to-die-for Christmas cake, so I'd choose a trifle made with cream and biscuits, but not too much jelly. I look forward to crispy roast potatoes nestled against a juicy gammon and complemented with home-made apple sauce. The grand finale will be an airy pavlova with lemon curd and topped with summer berries. What dish do you look forward to having on your festive table? It is not so much what will be on the table but who will sit around it. My family and I are very traditional and have big Christmas lunches. Join Us Online foodandhome.co.za Food&Home Magazine SA foodandhomesa…

OUT & ABOUT Summer is the season for outdoor fun and quality time with friends and family, and what better way to enjoy it than by visiting some of South Africa's lively summer markets? Let's take a whirlwind tour of some of the best summer markets countrywide that you won't want to miss. I HEART MARKET Durban's I Heart Market is a true community affair, promoting only local products. It's a platform for Durbanbased artists, artisans, creatives and entrepreneurs. With plenty of open space and outdoor seating, this anti-mall is a fantastic place to be. WHEN First Saturday of every month 9 am - 2 pm WHERE 20 Gleneagles Drive, Durban North, Northlands Primary School BRYANSTON ORGANIC MARKET A staunch supporter of conscious and sustainable living, this market is a…

Ingredients: 2 tbsp unsalted butter 2 medium onions 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp cumin powder 2 tsp garam masala 2 tsp Kashmiri chilli powder 1 tsp ginger garlic masala 1 tsp red-leaf masala 1 tbsp seafood masala 400 grams tin diced tomatoes 400 grams coconut cream 700 grams cleaned and deveined prawns with shell on 500 grams mussels 1 tsp salt or more to taste 1 tbsp sugar or more to taste Coriander for garnish Method: ADD butter to a pot or pan, melt and add chopped onions. Let the onions turn translucent and then add the ginger paste and garlic paste and cook until fragrant for 30-40 seconds. ADD the spices, except for the salt, mix and cook with the onions for 2 minutes, then add the tomatoes and salt. Cook for 5-10 minutes, until a thick sauce forms. ADD…

WEEKEND SPLENDOUR IN SEASON CREAMY MASCARPONE TART WITH PLUMS HANDS-ON TIME 40 min TOTAL TIME 1 hr 40 min (+ refrigeration & cooling) SERVES 8 1 cup flour ½ cup ground hazelnuts 55 grams icing sugar 125 grams chilled unsalted butter, chopped 1 egg yolk 1 tsp chilled water 1½ cups dessert wine ¾ cup caster sugar 1 vanilla bean, split lengthways 5 ripe plums, quartered with stones removed 500 grams mascarpone 300 ml double cream 1 tbsp almond flavoured liqueur 1 tbsp icing sugar, extra PROCESS flour, ground hazelnuts and icing sugar together until just combined. Add butter and process until the mixture resembles breadcrumbs. Add combined yolk and water. Pulse until just combined. Form dough into a disc and then wrap in plastic wrap. Refrigerate for 1 hour. MEANWHILE, stir wine, sugar and vanilla bean in a pot and…

GRILLED STEAK AND OVEN-ROASTED BOMBAY CHIPS HANDS-ON TIME 5 min TOTAL TIME 25 min SERVES 2 OVEN-ROASTED BOMBAY CHIPS 500 grams potatoes, sliced 2½ tsp garam masala 1½ tsp turmeric 1 tsp salt 1½ tsp black pepper 3 tbsp olive oil GRILLED STEAK 2 400 grams T-bone steaks 2 tbsp mustard seeds Handful of fresh coriander PREHEAT the oven to 200°C. Toss the potatoes with the spices and 2 tbsp olive oil to coat. Place them on a baking tray and roast for 25-30 minutes, until golden brown. MEANWHILE, heat a griddle pan over medium-high heat, until very hot. Drizzle the steaks with olive oil and season with salt, pepper and mustard seeds. Grill for 3 minutes on each side, for medium-rare. Slice the steaks thinly. SERVE with potatoes and coriander. APPLE, CHEDDAR AND ONION MARMALADE…

CHOCOLATE BUTTERMILK OMBRE CAKE HANDS-ON TIME 10 min TOTAL TIME 1 hr (+ refrigeration) SERVES 12 1 cup cocoa powder 1 cup hot water 2 cups flour ¾ cup self-raising flour 3 tsp bicarbonate of soda 2½ cups caster sugar 1½ cups buttermilk 3 eggs ¾ cup vegetable oil 2 tbsp cocoa, plus extra WHITE CHOCOLATE BUTTERCREAM 400 grams unsalted butter, softened 2 ½ cups icing sugar 500 grams white chocolate chips, melted, cooled DARK CHOCOLATE BUTTERCREAM 80 grams unsalted butter, softened ½ cup icing sugar 100 grams dark chocolate, melted, cooled MILK CHOCOLATE BUTTERCREAM 80 grams unsalted butter, softened ½ cup icing sugar 100 grams milk chocolate, melted, cooled PREHEAT the oven to 180°C. Grease two deep, 20 cm, round cake pans; line bases and sides with baking paper. SIFT cocoa into a bowl and stir in the hot water until smooth. Cool. SIFT flour, bicarbonate…

Rolled pork roast with roasted vegetables HANDS-ON TIME 25 min TOTAL TIME 2 hrs 55 min SERVES 4 1 kg rolled pork belly joint Salt Freshly ground mixed peppercorns 1 bulb garlic 4 carrots 250 grams sweet potatoes 8 shallots 4 sprigs thyme 2 sprigs oregano PREHEAT the oven to 220°C. PAT the pork dry and score the skin. Season with salt and pepper and rub in. Place in a roasting tin. Roast for 30 minutes. Reduce the oven to 170°C. Roast for 45 minutes. MEANWHILE, cut the garlic in half horizontally. Peel the carrots, sweet potatoes and shallots. CUT the carrots and shallots in half lengthways and cut the sweet potatoes into thick slices. Reserve some thyme for garnishing. ARRANGE the rest of the herbs and the vegetables around the pork and roast for…

WEEKEND SPLENDOUR UNDER THE SEA Creamy Coconut Hake With Seasonal Green Vegetables SERVES 2 CHEF NALEDI TOONA 4 MSC certified hake fillets (or any white fish) 32 grams flour 2 tbsp avocado oil 175 ml coconut cream 1 tbsp lemon juice 2 tbsp fresh coriander, chopped 50 grams tenderstem broccoli 50 grams baby corn 50 grams sugar snap peas ½ tbsp garlic flakes Salt and pepper to taste DRY the hake fillets with kitchen towel. Season the flour with salt and pepper. COAT hake with the seasoned flour and dust off excess flour. HEAT 2 tbsp avocado oil on a pan. Place the fillets in the pan and cook for 2 minutes each side. Remove from pan. ADD coconut cream to the same pan. LEAVE it on the heat to simmer until it starts to thicken slightly. STIR in…

LINEN BONBONS Cut empty plastic wrap or foil rolls into 12 cm lengths. Wrap squares of linen around the rolls; secure one end of each roll with ribbon. Fill bonbons with small gifts such as a brooches, a thimble or luxury sweets, and secure the other end with ribbon. CHRISTMAS PIÑATAS Trace large star shapes on brown paper bags. Leaving one side open, sew (sewing machine, running stitch or tacking is fine) around the edge of the star. Cut around the star, leaving a 5 mm border from the stitches. Fill the bags with sweeties or other goodies of your choice, then sew iup the opening. You can write each guest's name on the star, attach a loop, and hang it on a Christmas tree. DIY SNOW GLOBES Spray-paint the…

1. Cooler colours The colour grey adorned walls and furnishings for some time, but the cold colours are being replaced with warmer tones instead. This doesn't mean there is no room for this hue. Instead, keep it as an accent colour or choose greys with warm undertones. 2. Palm leaves There was a time when palms and tropical florals covered the walls of the modem home. However, the rainforest look has become quite dated due to its specificity. As wallpaper is expensive, there are ways to bring it into 2024: Maximise the personality. Bring in those statement pieces you love that are clashing in colour and vibrant in opulence. Pairing bold looks together creates the perfect maximalist design. 3. The farmhouse Kitchens and bathrooms in particular that include heavy wood,…

IN THE HOME THE GREEN SCENE South Africa's summertime brings warm weather, sunny days, and outdoor activities. However, it also ushers in less desirable guests - insects. The good news is that nature provides us with a solution in the form of insect-repelling plants. So, whether you'd like to get rid of mosquitos, flies, cockroaches or ants, adding these plants to your indoor or outdoor garden might just get the job done. Lavender The fragrance of lavender is pleasant to humans but acts as a strong deterrent for flies, mosquitoes, ants and fleas. Plant it in your garden, keep potted lavender near outdoor seating areas or indoors to keep these pesky pests away. Citronella Citronella is a well-known natural insect repellent. This plant releases a lemony scent that masks the…

THE TEST KITCHEN ZERO WASTE COVER STAR Black forest mousse tartlets (p38) CHERRY PITS | Don't throw these away. Replant or dry them out and use them as part of your fire starters. WHAT'S FRESH Chipotle-lemon chicken and avocado burrito bowl (p29) CORN COBS | You can use leftover corn cobs by washing them and adding them to home-made stock for sweet flavour or they make a great addition to your compost heap. Strawberry and tomato gazpacho (p30) GAZPACHO | If you have any leftover gazpacho, you can use it as a pasta sauce, cooking liquid for grains or freeze it in smaller quantities and use it sparingly in other dishes. WHAT'S FOR LUNCH Iced-coffee (p42) COFFEE GRINDS | Save any leftover coffee grinds for plant fertiliser or a body…

WIN WINE AND DINE The Ernie Els Big Easy wine range offers an array of Cabernet Sauvignons that cater to diverse palates. Named in honour of South Africa's golfing icon, each batch of grapes undergoes meticulous blending, resulting in wines that embody the generosity and approachability of Ernie Els himself. With a focus on site selection, ideal growing conditions and gentle extraction techniques, Ernie Els wines are crafted to offer a premium, full-bodied experience. One lucky person stands the chance to win 6 × 750 ml bottles of Ernie Els Wines’ Big Easy Cabernet Sauvignon Rosé 2022! ernieelswines.com SLOW AND STEADY WINS THE RACE The Wonderbag, with its origins traced back to South African soil, emerged as a culinary game changer in 2008, thanks to inventor Sarah Collins. This ingenious…

Indulging in chocolate-covered fruit is a delightful treat that can brighten up any occasion. Whether you're celebrating a romantic Valentine's Day or looking for a refreshing summer dessert, we have a few tricks to ensure your creation is as flawless as it is delicious. The basics: Begin with high-quality chocolate. For a luscious, smooth finish, opt for semi-sweet or dark chocolate, as these pair perfectly with the natural sweetness of fruit. Melt the chocolate slowly and gently, either using a double boiler or in the microwave in 30-second intervals, stirring each time. This prevents scorching and ensures a velvety texture. Prepare your fruit: Before dipping, ensure the fruit is clean and thoroughly dried. Moisture can cause chocolate to seize, leading to a lumpy, unappetising mess. Skewer the fruit with toothpicks…

THE INNER CIRCLE AT HOME WITH Find Chef Funi online: cookingwithfuni Cooking with Funi In the world of culinary arts, there are chefs who cook for a living, and then there are chefs who live to cook. Chef Funi falls into the latter category, as his culinary journey is a testament to his unwavering passion and dedication to cooking. From a young age, his grandmother's traditional South African dishes ignited his culinary curiosity. Today, he is a celebrated chef with a remarkable story to tell. A nurtured passion Chef Funi's passion for food began in his grandmother's kitchen, ‘I would watch in awe as she whipped up mouth-watering South African dishes. Her passion for food was palpable, and the way she brought people together through her cooking left an indelible…

Black Forest Mousse Tartlets HANDS-ON TIME 40 min TOTAL TIME 1 hr 20 min (+ refrigeration) MAKES 6-7 tartlets CHERRY COMPOTE 2 cups pitted cherries 2 tbsp orange juice 2 tbsp sugar 1 tbsp lemon juice BASE 1× 400 grams dark chocolate biscuits or 35 Oreos (icing removed) ½ cup unsalted butter 100 grams dark chocolate, melted MOUSSE BASE 400 grams fresh cherries, stems removed and pitted 1 tbsp water 1 tbsp sugar 1 tbsp lemon juice 3 tsp gelatine powder ½ tsp vanilla essence 125 grams cream cheese ½ cup buttermilk ⅓ cup sugar ½ cup cream TO SERVE Cherries Baby's breath Black- and blueberries Edible flowers CHERRY COMPOTE COMBINE all ingredients together in a pot and bring to a boil over a medium-high heat. REDUCE the heat to medium-low and allow to simmer until cherries are softened and start to…

WEEKEND SPLENDOUR MEAT-FREE Sweet Potato Casserole PREP TIME 15 min BAKING TIME 45-70 min TOTAL TIME 70-85 min SERVES 6-8 as a side dish 3 orange sweet potatoes 3 white sweet potatoes 3 tbsp olive oil 2 tsp NOMU dried thyme + rosemary and 2 tsp dried sage (or mixed dried herbs) Salt and pepper PREHEAT the oven to 200°C. THINLY slice the sweet potatoes (you can use a mandolin if you have one. The large grating side of a grater works well too). IN a large bowl, mix together the sweet potato slices, olive oil, dried herbs, salt and pepper. ARRANGE in a casserole dish starting on the outside and placing the sweet potatoes in a circle. PLACE baking paper over the top of the casserole dish and bake for 45 minutes…

As the festive season approaches, our daily planner's bookmark remind us of the day Christmas lunch will commence. We revisit this page dedicated to crafting our menu, each time adding fresh ideas and old favourites to create the perfect set of starters, main courses, and of course, desserts! But with every bountiful Christmas meal comes plenty of leftovers. It becomes important to be waste-wise and store food correctly, ensuring it's safe to consume for longer. ‘The average person wastes up to 40% of the food they buy, but during the festive season, our food wastage increases by an additional 25%. We end up wasting more food than we buy,’ writes Simone Smit, the head of exploration at the United Nations Development Programme (UNDP), in the article For the planet, for…

WEEKEND SPLENDOUR DRINKS CART Ginger ale and gin citrus punch HANDS-ON TIME 15 min TOTAL TIME 15 min SERVES 6-8 125 grams strawberries, washed and thinly sliced 1 orange, halved and thinly sliced 1 lime, thinly sliced 700 ml gin 1 Mediterranean cucumber 5 cups chilled dry ginger ale 1 cup fresh mint leaves PLACE strawberries, orange and lime in a large serving jug. Add gin; stir to combine. Cover; refrigerate 3 hours or overnight. BEFORE serving, cut cucumber into very thin slices on the diagonal and add to the jug. Stir in ginger ale and mint. Serve over ice. Top tip If you can't find Mediterranean cucumbers, feel free to use half of a normal cucumber for this recipe.…

There's just something about McGregor, says Billy Kennedy, Temenos Retreat owner, founder, gardener and peaceful seeker, over breakfast at Out of Africa, the restaurant attached to the sanctuary. He settled here in 1996 - after many visits - and knows what he's talking about. At lunch, Benita Gouws, the owner of The Blend, says there are 13 eateries in the village, and so many fabulous cooks you're never in want of a good meal. It's that kind of place. Once bitten, always smitten. The Proof is in the Eating There is no way to enjoy all of McGregor's offerings in one visit; we recommend several. First stop, Temenos Retreat, one of the most deeply settling places you're likely to come across. Anywhere. There is a tangible sense of the divine…

WEEKEND SPLENDOUR IN THE SPOTLIGHT Adri Williams, Khayelitsha Cookies UNICEF found malnutrition causes 11.4% of deaths among South African children under five. This alarming statistic and Adri Williams’ visits with her church to Brooklyn Chest Hospital in Cape Town every second Saturday of the month, where she would play with, bathe and feed infants aged one to six, some of whom sadly hadn't made it each time she returned, encouraged her to start asking hard questions. ‘God broke my heart, and it seemed the kids who didn't survive had one thing in common: they were all from low-income households.’ Adri looked for a job that'd allow her to help. In 2007, she left a stable corporate gig to work as a sales manager at Khayelltsha Cookies and bought the business…

QUINTESSENTIALLY ESSENTIAL NOMU's ultimate, essential and spicy self-starter pack of must-have essentials for every home consists of 12 carefully selected vital spice ingredients, beautifully presented as the perfect festive gift! Visit nomu.co.za/product/the-quintessential-essentials-12-nomu-essentials to add this lovely gift to your cart. GIFT BOX GALORE Enjoy the best of the newest small-batch baking trend and choose your own selection of any three NOMU MiniMakes Mixes plus a MiniMakes apron to create your unique gift box. Go to nomu.co.za/product-category/giftyness/gift-boxes to make someone's day! SUMMER SIPPING Two In A Bush premium rooibos cordials are made from organic rooibos tea, pure spring water and natural fruit juice concentrate, making them unique, utterly delicious gifts for cocktail enthusiasts, foodies, and more! Two In A Bush cordials are endorsed by Diabetes SA and the GI Foundation as…

Choose The Right Plants Rather than running around every summer watering excessively and trying to shade your plants to keep them safe, start by planting heat-tolerant varieties that handle South African summers with ease. Many indigenous plants, particularly aloes and other succulents, are accustomed to our climate and don't struggle when temperatures increase. Other garden staples like lavender, echinacea, zinnias and salvias are native to environments with plenty of heat. Opt for tough veggies and herbs in the edible garden, like rosemary, peppers, tomatoes or Malabar spinach. Plant In The Right Position Position is everything whenever you're planting something new or moving a container. This not only applies to the basic needs of the plants (full sun vs partial shade, for example), but how they handle peak summer weather. Even…

From the humble canned goods lining our pantry shelves to the yoghurts beckoning from the refrigerator, these tiny imprints wield a powerful influence over our food choices and consumption habits. But do we truly understand their significance, or are we merely surrendering to their decree without question? Let's unravel the secrets of expiration dates. THE CONUNDRUM OF EXPIRATION DATES Expiration dates serve as guardians of freshness and safety, striving to protect our palates from potential hazards that may lurk within certain foods. They typically come in three forms; ‘best by’, ‘use by’, and ‘sell by’. The ‘best by’ date conveys the period during which the product is at its peak quality, promising optimum flavour and texture. However, it doesn't necessarily imply that the food becomes unsafe to eat beyond that…