Innholdsfortegnelse for January 2016 i Food & Home Entertaining

WE LOVE... Rye bread with SPAR Marksbury Select Emmentaler cheese slices with SPAR Smoked Salmon, SPAR Cream Cheese and rocket or watercress. A GUIDE TO THE ULTIMATE CHEESE GRILLER 1 Choose from a wide selection of different breads, like sourdough, rye, wholewheat, ciabatta and raisin bread – you can get any of these at SPAR bakeries. 2 SPAR boasts a great selection of conveniently sliced Marksbury Select cheeses – think Havarti, Emmentaler and Edam, which work perfectly in grilled sandwiches. 3 Thickly slice your bread, then butter the outside of each slice. 4 Choose from a variety of mustards or other condiments for added flavour. 5 Add SPAR Sliced Ham and other cold meats with a few varieties of leafy greens like rocket and watercress – they’re delicious served with…

I’ve long been a fan of Ceramic Factory, from which handcrafted ornamental- and functional products are borne in the beautiful cradle of the Robertson wine valley – whether you’re more edgy, quirky or simplistic in your artistic taste, Ceramic Factory has a plethora of gorgeous pieces for you! My latest discoveries are their Aldus and Geometric collections, which include this Aldus potplant holder with large copper stand (R749), Aldus vase with wooden top (R399) and tall Geometric vase (R599), available at Ceramic Factory stores (ceramicfactory.co.za) and home.co.za.…

@cloudsandcoffee Food, fashion, design, people and places are just the tip of the iceberg when it comes to the range of things Katie Newburn covers. Her impeccable eye and ability to capture anything with the finest, simplest detail makes her the epitome of why we follow people on Instagram – don’t miss this one! @naturally_nutritious Melanie Lionello is a nutritionist who has taken her passion for healthy eating into the recipe-developing- and cookbook sphere. The Australian sweetheart knows how to create and capture colourful dishes that are oozing goodness. Follow her for your health inspiration!…

BOCADILLOS, PE Bocadillos recently opened their second restaurant, situated in the stunning Lemon Tree Centre. Well known for their baked goods, wholesome food and great coffee, the stylish new Bocadillos on First specialises in an excellent variety of wines to suit every occasion. With an extensive breakfast-, lunch- and dinner menu, head chef, Heila van Zyl, chooses only seasonal ingredients sourced from local suppliers. The venue is perfect for functions, dinner parties and wine-pairing dinners. BOOKINGS: 041-581-8081; bocadillos.co.za KIKKA, PAARL Husband-and-wife team, Abe and Karike Conradie, have created a friendly, big-hearted and welcoming space boasting great coffee, food, flowers and gifts. The mouthwatering aroma of just-baked cake and the fragrance of fresh flowers delights the senses in this colourful coffee shop and deli. The menu is both healthy and indulgent,…

4 January – 29 February. Table Mountain Cableway’s half-price sunset special. Enjoy spectacular views and summer sunsets over Cape Town from this iconic landmark. Available from 6pm, adults pay R120 and children aged 4 – 7 pay R57,50 when purchasing return tickets from the Cableway Ticket Office or online. For more info, call 021-424-8181 or visit tablemountain.net 16 January. MLK Food and Beverage Consulting open day. Visit Chef MLK’s open day. Enroll on the day and receive 10 per cent discount on fees. Pay only R34 650 for a professional chef certificate (8 months), R60 750 for a diploma (10 months) or R87 750 for a combined certificate and diploma (18 months). For more info, call 076 296 6916 or visit chefmlk.com 2324 January. Start of the Harvest Celebration at…

Romey Aspden tells us how she’d like to feed the world happy with her inspirational principles and practices behind healthy eating. This Joburgbased foodie knows every trick in the book when it comes to creating a sustainable lifestyle. She also shares one of her favourite ‘fill-me-up-withthe-goodness’ recipes, chia breakfast bowl with white-mulberry milk.... For as long as I can remember, I have had an interest in all things to do with health, particularly healthy foods. I knew from a very young age that I wanted to work with food. Ironically, it was during my university years, and while I was studying nutrition, that I was the most unhealthy. After many years of abusing my body, I felt completely disconnected from the person I had once been. When I…

Driving through the warren of Stepford-style mansions to get to the market is tricky. Okay, we’re a little lost. Luckily, we can hear the booming voice of the polo commentator, which we follow until we find ourselves joining the well-heeled throng spilling into the Market at Val de Vie. Famed for its Polo Club as well as for Olympian and marketing director, Ryk Neethling, Val de Vie is a residential wine estate – one that boasts its own health club, restaurant, tennis academy and Ryk’s swimming school. And, now that season’s here, a market too. The market’s unique selling point is the live polo match, which takes place right in front of the crowd. Horses gallop across the expansive playing field while Paarl’s blue sky shimmers above. People in Panama…

French beans This is a lovely crop to grow from seed during the summer. Relatively quick to mature, bush- or French beans can be harvested 8 – 10 weeks after planting, when the pods are about 10cm in length. Beans need to be planted in a sunny area with well-drained soil, where they will receive at least five hours of full sun a day. When planning your vegetable patch, keep in mind that beans do well when planted with cabbages, carrots, cauliflower, celery, aubergines, lettuce, spinach, rosemary and sage. Avoid planting with fennel, leeks or onions. Sow the seeds 2cm deep and about 10cm apart at the base of a cane stick, which the beans can be anchored to once they begin to climb. A trellis can also be used.…

“When I was a boy in France,” says Gérald, “we went into the mountains in Ardèche for fishing holidays with my grandfather. He rented a holiday house and bought fresh goat’s cheese at the local market. Back home, he patiently matured his cheeses in the cellar. Just before we went fishing, he’d break off a piece of rock-hard cheese and pop it into my mouth. Gradually, it dissolved, releasing its wonderful flavours. This gave me my great love of cheese and goat’s cheese, in particular. “I came to South Africa 22 years ago, met my wife, Jenny, and stayed; but, I never ate any cheeses here, because they were all that orange, plastic-wrapped variety that tasted just terrible. That is, until I came across a couple of chaps in Johannesburg…

We’re loving this fun and quirky, statement ice-bucket idea for New Year’s Eve celebrations! It’s best to begin the ‘pimping’ of your ice bucket the day before your party (although, you can do this up to a week in advance and store in the freezer). You’ll need a standard ice bucket, a smaller bucket or container (the base should be a little larger than a bubbly bottle), some masking tape and seasonal berries and flowers. Begin by filling the larger bucket halfway with water, then add handfuls of berries and flowers. Place the smaller bucket inside the larger bucket to create the central well – weight the smaller vessel with enough water so the tops of the buckets are aligned. Top up the larger bucket with enough water to fill.…

Dazzle your guests with culinary creations using Lancewood’s range of soft cheese – so versatile and tasty, they add delicious creaminess to both sweet and savoury dishes. Try this recipe to take your cheesecake from ho-hum to so yum! White-chocolate cheesecake Please note that the flowers in the recipe image are for decorative purposes only Serves 4 EASY 1 hr + overnight, to set 200g Bakers Tennis Biscuits 50g butter, melted 400g white chocolate, coarsely chopped 500g Lancewood Full Fat Plain Cream Cheese 500g Lancewood Triple Cream Mascarpone zest of 1 lemon 375g mixed fresh berries, to serve fresh mint leaves, to garnish HOW TO DO IT 1 Spray a 20cm-round springform tin with cooking spray. 2 Place the biscuits in a plastic bag and seal it. Crush until fine…

My South African wine journey started 15 years ago when I followed my (then to-be) South African husband to the tip of Africa, leaving behind my French roots. Having been brought up with the pinot noir and crémant (Méthode Champenoise in Alsace and Burgundy) of Burgundy, I was delighted to discover down the road, in Hout Bay, a beautiful sparkling wine emulating Champagne’s elegance and sophistication. I then found out that it was a ‘Méthode Cap Classique’ (MCC), meaning done in the ‘Méthode Champenoise’, a bottle-fermented sparkling wine. No longer limited to special occasions, MCCs are surging in popularity, leading a great number of wine estates to add a bit of sparkle to their existing ranges. Just five years ago, there were only 60 producers – a stark contrast to…

Lucca de Beer is 14 years old and is currently in Grade 8 at Stellenbosch High. While he loves science at school, he’s always eager to get home to the kitchen where he whips up delicious low-carb meals and bakes. In 2008, as he started his Grade 3 year, Lucca was diagnosed with type 1 diabetes, a very serious illness, rare in young children, which landed him in the Intensive Care Unit for a few days. This serious event led to Lucca and his family having to change their diet and think carefully about what they eat. Since his diet is very low-carb focused, Lucca has started enjoying – no, loving! – cauliflower. His mom, well-known food writer, stylist and food editor of rooi rose magazine, Vickie de Beer, bakes…

Frosted coconut lemonade This drink is delightfully refreshing – it’s tangy and sweet, while the coconut milk adds a fun twist to the classic lemonade flavours Serves 2 EASY 15 mins + 4 hrs or overnight, to freeze THE FLAVOUR COMBINATIONS 125ml (½ cup) lemon juice 65g icing sugar 310ml (1¼ cups) water ½ x 400ml tin coconut milk large handful ice lemon slices, to garnish (optional) mint leaves, to garnish (optional) HOW TO DO IT 1 Whisk the lemon juice, icing sugar and water together. Pour into ice trays and freeze for at least 4 hours or overnight. 2 Add the lemon ice cubes to a high-speed blender along with the coconut milk and handful of ice. Blend until smooth and icy. 3 Garnish with lemon slices and fresh…

Kayla was born and bred in Cape Town and her love for food started at a young age. There’s a quote that says ‘Food is memory’ and her fondest one is from her grandmother’s kitchen. As a little girl, Kayla would spend hours in the kitchen watching her grandmother cook, but there was one thing she looked forward to most: freshly baked bread. She remembers biting into thick slices of delicious, warm bread slathered in butter and apricot jam. It was a taste of home and a memory that stayed with her years later when she graduated from Capsicum Culinary Studio in 2012. Kayla’s first internship was at the prestigious One&Only hotel in Cape Town and, after spending three months working with and learning from some of the country’s best…

Apple and pear salad with orange and poppy-seed dressing Serves 10 – 15 EASY 20 mins ORANGE AND POPPY-SEED DRESSING 60ml (¼ cup) poppy seeds 80ml (¹/ ³ cup) orange juice 250ml (1 cup) Crosse & Blackwell Trim Low Oil Dressing 5ml (1 tsp) Colman’s Original English Mustard salt and freshly ground black pepper, to taste APPLE AND PEAR SALAD 800g mixed greens 2 green apples, thinly sliced 600g KOO Pear Halves in Syrup, drained and sliced thinly 50g cranberries, dried 100g roasted and salted cashew nuts 80g Emmentaler cheese, thinly shaved HOW TO DO IT 1 For the dressing, mix together the poppy seeds, orange juice, salad dressing and mustard and allow to infuse for 15 minutes. Adjust the seasoning with salt and pepper. 2 For the salad, toss…

CHARLES RUSSELL Photographer I enjoy celebrating life with good food, wine and friends. I’m inspired by all things visual – no room for anything aesthetically unappealing here! My wife and I love cooking up a feast – anything from modern interpretations of beef Wellington to fresh Asian summer salads with lots of salmon. I’m all about Sriracha at the moment – Sriracha mayo, Sriracha sticky ribs, Sriracha burgers... it’s to die for. I love relaxing with a glass of La Motte Pierneef Sauvignon Blanc. CHRISTINE LUNDY Wine writer French in SA – the best of both worlds! I moved from the ‘City of Lights’ to the Mother City. Brought up on pinot noir from my family estate in Burgundy and entertained in Paris’s museums, I now get to appreciate SA’s…

FESTIVE INSPIRATION What a great issue November 2015 was! So many incredible competitions, plus comfort for the foodie soul. It’s wonderful to know that black truffles are being farmed locally, showing that SA food products are just as good as any grown overseas – our young olive-oil industry is a prime example. So brave and patient the Andersons are – I wish them so much luck and good hound-sniffing with their beautiful and talented Shammy. Next, your ‘Kitchen files’ has been framed and is hanging in my kitchen for a quick and quirky reference. So handy – thanks a bunch! Your Diwali recipes have inspired me to cook up an Indian feast on Christmas Eve, and those vanilla burfees with blueberries will be our leave-out-for-Santa treat this year. Your ‘Junior…

DINNER FOR TWO Loaded hasselback potatoes with buche, tomato salsa and chorizo crumbs PAGE 31 Pan-fried trout with lemony mashed peas PAGE 48 Ylang-ylang ice cream PAGE 24 TARYN DAS NEVES “With a new baby in the house, it’s difficult to find time to make dinner, nevermind quality time with your partner. Regular date nights and dinner for two are what’s needed for a much-deserved break! The pan-fried trout is so quick and simple to make and the fragrant ylang-ylang ice cream will finish off the meal beautifully, leaving you calm and restored!” ON THE LIGHTER SIDE Pattypan and bulgurwheat sushi with mango-chilli dip PAGE 46 Tomato and Basil Zucchini Pasta PAGE 90 No-fuss peach and strawberry frozen yoghurt in white chocolate and coconut cones PAGE 57 CHEVAUN ROUX “The…

Once upon a time, there was only Champagne, the king of bubbly, to consider for sipping on at special occasions. Although not new, we’ve recently spotted Spanish bubbly, cava (which means ‘cave’ or ‘cellar’ in Spanish and Catalan), popping up all over the international drinks scene and we’re loving what we’re tasting! Cava is produced in the traditional method of Champagne (Méthode Champenoise), but only producers in the Champagne region of France may use the term ‘Méthode Champenoise’. Therefore, in Spain, cava is made in the ‘Método Tradicional’ or ‘Traditional Method’, using a blend of three Spanish grapes, macabeo (known as viura in Rioja), parellada and xarel-lo. Together, these grapes make for a balanced and fruity sparkling wine. Interestingly, cava producers have played a significant role in developing winemaking technology…

It was an ecstatic and deserving Jamie-Lee Saunders, commis chef at Red Indigo Restaurant at Grootbos Private Nature Reserve in Hermanus, who won the inaugural Young Chef 2015 Award at this year’s ‘Chefs who share – the ART of giving’ black-tie charity gala at the Cape Town City Hall. The glamorous culinary event saw the talents of 14 of the country’s top chefs who, with seven top sommeliers, worked in seven teams to serve a spectacular feast. Jamie-Lee, as one of seven finalists selected for their canapé entries, teamed up with chefs Chantel Dartnall from Restaurant Mosaic at The Orient and Scot Kirton from La Colombe. Her winning canapé recipe for pink-peppercorn macaroons with duck-liver pâté and candied apples, her professionalism and personality wowed the judges and earned her the…

Chia breakfast bowl with white-mulberry milk Makes 1 bowl EASY 20 mins + 4 hrs, to soak 500ml (2 cups) water 60ml (¼ cup) cashews, soaked for about 4 hours + extra, to garnish 60ml (¼ cup) white mulberries (available at soaringfreesuperfoods.co.za ) + extra, to garnish 15ml (1 tbsp) hemp seeds 1,25ml (¼ tsp) ground cardamom 2,5ml (½ tsp) ground cinnamon 50g chia seeds 30ml (2 tbsp) honey, to drizzle 1 Place all of the ingredients in a blender, except the chia seeds and honey, and blitz on high for a few minutes until you have a smooth and creamy consistency. 2 Add the chia seeds to your newly made mulberry and cashew-nut milk and leave to stand for up to 15 minutes, giving the chia…

Chilled coffee & vanilla milk MAKES 2 Combine 500ml (2 cups) boiling water with 15ml (1 tbsp) instant coffee and pour into ice trays to freeze overnight. Combine 300ml milk with the seeds of 2 vanilla pods and a little sugar to taste, if desired. Pile 2 glasses with coffee ice cubes and pour over the vanilla milk. Serve immediately instead of your hot, morning cappuccino. Affogato MAKES 1 An affogato is perfect as a simple and sweet end to a summer lunch. For 1 affogato, combine 7,5ml (1½ tsp) instant coffee with 40ml boiling water and serve alongside 2 scoops vanilla ice cream in a glass. Allow your guests to pour their espressos over their scoops of ice cream. Chilli & coffee rubbed steak SERVES 2 To make an…

Ylang-ylang ice cream Serves 4 EASY 30 mins + 4 hrs or overnight, to freeze THE FLAVOUR COMBINATIONS 750ml (2½ cups) milk 1L (4 cups) fresh cream 8 large egg yolks 250g castor sugar 4 drops ylang-ylang essential oil (available at faithful-to-nature.co.za ) sugar cones, to serve (optional) HOW TO DO IT 1 Place the milk and cream in a large saucepan and bring to a simmer over medium heat. Remove from heat. 2 In a medium mixing bowl, whisk the egg yolks and castor sugar together until light in colour, about 5 minutes. Temper the cream mixture into the eggs and sugar by gradually adding small amounts. Return the mixture to the saucepan and cook over low heat, stirring all the time, until the custard coats…

JOHN PLATTER’S NEW BOOK, MY KIND OF WINE A symphony of syntax and imagery created by the word master, John Platter, edited by food icon, Erica Platter, and brought to life by the image maker, Clinton Friedman – R375, Pawpaw Publishing. VEUVE CLICQUOT No need to introduce the French ‘Grande Dame’, Veuve Clicquot; but, its latest creation, Veuve Clicquot Rich, with higher dosage (higher sugar levels), has been designed for a completely new flavour experience! You can only go to 54 on Bath or the Cocoon Lounge in Johannesburg to become a ‘Cliquologist’ – the art of selecting the special ingredients, like green pepper, pineapple or cucumber, that will add a new twist to your Champagne Rich. Cocktails  I am not much of a cocktail drinker myself –…

1 TURKISH FIRE (HARDIE GRANT AUSTRALIA, R589) This exquisite book embodies Sevtap Yuce’s rich, cultural heritage and shows the reader how to eat their way through the day, Turkish style. With beautiful photographs and recipes filled with exotic herbs and spices, it’s perfect for any Mediterranean lover. Try the sizzling kofte, smoked eggplant dip, and cinnamon and apple babies for moreish New Year’s Eve party nibbles. 2 THE REAL MEAL REVOLUTION – RAISING SUPERHEROES (REAL MEAL REVOLUTION (PTY) LTD, R338) Tim Noakes continues to revolutionise the way South Africans approach their health and nutrition and, while not a Banting cookbook, Raising Superheroes offers insight into and recipes for cooking the best, most nutritional meals for our children. With the focus on low-sugar, low-refined-carbohydrate ingredients, it advocates feeding the family with…

Pattypan fritters with garlic and herb dip Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS FRITTER BATTER 550g cake flour 2,5ml (½ tsp) paprika 5ml (1 tsp) dried oregano 330ml cider salt and freshly ground black pepper, to taste GARLIC AND HERB DIP 60g mayonnaise 150g Greek yoghurt zest of 2 limes 2 garlic cloves, peeled and crushedhandful fresh oregano, choppedhandful fresh parsley, chopped 30ml (2 tbsp) olive oil/Westfalia Avocado Oil Chilli-flavoured infusionoil, to deep-fry 500g pattypans, some sliced and others halved fresh coriander, chopped, to garnish HOW TO DO IT 1 For the batter, mix the ingredients together until smooth. Allow to rest at room temperature, 15 minutes. 2 For the dip, mix everything together and season to taste. Refrigerate until needed. 3 Preheat the oil in a deep-fryer…

Parma ham -wrapped asparagus with goat's cheesetruffles and lemon and herb dressing Summer is all about fresh asparagus! These fried asparagus spears go really well with the peppery rocket, tangy goat’s cheese and smoky Parma ham Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS LEMON AND HERB DRESSING 1 (about 25g) spring onion, chopped 1 garlic clove, peeled 5ml (1 tsp) lemon zest 80ml (1/3 cup) lemon juice 60ml (¼ cup) olive oil 15ml (1 tbsp) chives, chopped 10ml (2 tsp) fresh basil, chopped 5ml (1 tsp) Dijon mustard 5ml (1 tsp) capers 5ml (1 tsp) honey salt and freshly ground black pepper, to taste GOAT’S CHEESE TRUFFLES 2 x 100g logs chevin (goat’s milk cheese), at room temperature 10ml (2 tsp) chives, finely chopped 10ml (2 tsp) wholegrain mustard…

Cooking is all about transformation. The magical Maillard reaction when a slab of tuna hits a smoking-hot skillet. The yeasts that quietly convert sugars into carbon dioxide, inflating leaden dough to pillowy lightness. The slow microbial fermentation turning humble cabbage into fragrant kimchi. These are transformations that happen each and every day in the kitchen of chef Christi Semczyszyn, so, it’s perhaps fitting that she’s the driving force behind one of the more interesting revolutions to hit the Cape Town restaurant scene this year. Sandwiched between trendy rooftop bar, Tjing Tjing, and the ground-floor daytime bistro, Dear Me, where Christi also looks after the menu, the space previously known as The White Room has been entirely reimagined. Once a stark, white room, known for multicourse fine dining under chef Vanessa…

Beetroot and salmon cheesecake Serves 3 EASY 30 mins + 2 hrs, to set THE FLAVOUR COMBINATIONS CHEESECAKE BASE 3 slices pumpernickel bread 80g butter, melted CHEESECAKE FILLING 2 (4g) gelatine leaves 100ml cold water 200g cream cheese 100g goat’s cheese zest of 1 orange 100g beetroot, cooked and puréed 3 candied beetroots, cooked and thinly sliced into rounds 100g smoked salmon trout microherbs, to garnish lime wedges, to serve HOW TO DO IT 1 For the base, blitz the bread to a fine crumb in a blender or food processor and fold in the melted butter. 2 For the filling, soak the gelatine in the cold water, 5 minutes. 3 Oil three 6cm-round ring moulds. Line the bases with a thin layer of the cheesecake base and place on…

POOR, SEXY, VEGETARIAN Two things really beam out from my last visit to Berlin. The first is an acute awareness that the city is always one demonstration away from anarchy – the city’s premier private guide, Henrik Tidefjärd (berlinagenten.com), explains this casually over cocktails at an underground bar. He has the evidence in spades too, collected over more than a decade while building a private-guiding agency that understands the city inside out. The second, surprising to some, is that you can eat a vegan-and, at the very least, a vegetarian meal almost anywhere in the city. There are more bold and dazzling advertisements for vegetarian food than anywhere you’ll likely find in the West, including cities like London and New York. A chain of vegan supermarkets sound like a pipedream?…

Sumac The sumac bush, native to the Middle East, produces deep-red berries, which are dried and ground to a coarse powder. Sumac is a nifty little spice with many uses! Not ‘spicy’ in the traditional sense, it has a tangy, lemony flavour, although more balanced and less tart than lemon juice. It’s an essential spice in Middle Eastern- and Mediterranean cooking and is used in everything from dry rubs and marinades to dressings. While it used to be difficult to find sumac in South Africa, in recent years, the spice has become readily available in major supermarkets and spice shops. Sumac-dusted fried chickpeas These are a lovely, lighter alternative to potato crisps or nuts to snack on with drinks. They’re also fabulous sprinkled over salads. Creamy in the centre and…

The World’s Fair (aka Expo 2015), held in Milan for six months of last year, was based on the theme: ‘Feeding the Planet, Energy for Life’. Over 100 countries shared their thoughts on all things food – from growing it, to wasting it and loving it. The exhibitions were mind-blowing and there wasn’t nearly enough space in my brain to fit in all of the incredible initiatives and ingenious innovations dreamed up by a lot of very smart people, who are doing all they can to keep a potential nine billion of us fed and happy between now and 2050. I’ve gathered the best of this global thinking, plus a couple of my own thoughts, into a top-trends list for 2016... TWO BILLION PEOPLE EAT INSECTS Pass the protein Two…

MY PASSION FOR FOOD SPARKED WHEN I STARTED IN THE INDUSTRY. Before then, I never imagined myself cooking! But, once I started tasting it and seeing how much food can evoke memories and bring smiles to peoples’ faces, I knew this was the industry I wanted to be in and where I wanted to grow as a person. I’m not good with words, but I’m trying to be good with my hands and what comes out of my kitchen, so people can relive those emotions and memories. IT ALL STARTED IN 2007 IN DURBAN, MY HOME, WHERE I WAS HIRED AS A BARISTA AT THE FIRST REMO’S – REMO’S ORIGINALE. I received a lot of training in how to make the perfect cup of coffee and run a bar. I…

I confess to rolling my eyes whenever I hear yet another trite declaration from someone vowing to make a fresh start come January. It’s not that I don’t respect good intentions and all that, but, in this day and age of instant gratification, we want to see results and we want to see them now . To have to wait until mid-March to see if your friend’s bubbly-fuelled flourish of a resolution made at 12.02am on New Year’s Day has actually transpired is, well, yawnsome. Anyway, enough of my yawnsome natter. Let’s get to the part I couldn’t be more excited to tell you about: after a brainstorming session of note a couple of months ago, the F&HE team decided it’s time for a resolution revolution to ring in the…

Next month’s winning letter will receive this pocketable PowerShot S200 from Canon, worth R3 399. 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 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™. Write to F&HE and share your food experiences.…

Savoury baked ricotta cheesecake with exotic tomatoes Serves 10 EASY 1 hr 30 mins + 2 hrs to set THE FLAVOUR COMBINATIONS CHEESECAKE BASE 125g cream crackers 85g butter, melted CHEESECAKE FILLING 2 x 250g tubs cream cheese 400g ricotta 15ml (1 tbsp) cake flour 150g Parmesan, grated pinch salt 3 extra-large eggs 300g exotic tomatoes, sliced/ halved, to serve 200g vine tomatoes, to garnish fresh basil, to garnish HOW TO DO IT 1 Preheat the oven to 230º. Grease and line a 23cm springform cake tin. 2 For the base, blitz the crackers to a fine crumb in a blender or food processor and fold in the melted butter. Press the crumb mixture into the bottom of the prepared tin. 3 For the filling, beat the cream cheese until…

If you missed out on the captivating Titanic: The Artifact Exhibition in Johannesburg, don’t let the Cape Town tour pass you by. Now open until 3 March 2016 at the V&A Waterfront, experience the personal belongings and numerous items recovered from the shipwreck and remember all whose lives were lost or changed by one of the biggest maritime disasters in modern history. With culinary experiences available too, relive the food from a bygone era with menus from the actual journey recreated for your enjoyment. For further details and bookings, visit titanicexpo.co.za…

THROW IT Balloon confetti and streamers, R285, ingoodcompany.co.za ICE IT Plated stainless steel champagne cooler in rose gold, R399, home.co.za SIP IT Large champagne flute, R69,95, woolworths.co.za CLINK IT Ralph Lauren Dagny Champagne Saucer, R1 950, apsleygroup.co.za LIGHT IT Glass jar candle with text print, R99, home.co.za HANG IT NYE party garland (33cm x 15cm), R215, ingoodcompany.co.za PILE IT Gold-dot dinner plate, R79,95, woolworths.co.za FILL IT Printed glass tumblers, R120 for a set of 2, woolworths.co.za…

Food & Home Entertaining is giving you the chance to enjoy a handpicked variety of wines each month. Choose from a red-, white- or mixed selection, which will be delivered to your door. Best of all, each box comes with the latest issue of Food & Home Entertaining, so your wines are always guaranteed to be paired with delicious recipes. Join the F&HE Wine Club this month and you could be the lucky reader to win a case of Neil Ellis Groenekloof Sauvignon Blanc 2015, worth R540! See page 34 for details. JOINING IS EASY Sign up online at cybercellar.com/FHEwineclub Call 021-981-7232 or email support@cybercellar.com for assistance. Great reasons to become a member: FREE monthly delivery No lock­in period. Cancelany time FREE F&HE magazineeach month FREE R100 joining…

Crustless quiche with asparagus, goat's cheese and basil Serves 4 – 6 EASY 45 mins Preheat the oven to 190°C and grease a 23cm-round pie dish. In a bowl, whisk together 6 eggs , 190ml milk and 190ml fresh cream until bubbly and very well combined. Stir in a handful of snipped chives and season well to taste with salt and freshly ground black pepper . Pour the egg mixture into the prepared dish and bake for 30 minutes until set. Remove the quiche from the oven, leaving the oven on, and top with 100g goat’s cheese broken into chunks and 200g asparagus spears . Drizzle with a little olive oil and return to the oven for a further 10 minutes. Serve topped with basil leaves . Pan -fried trout…

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Crunchy radishes with cinnamon-poached pears, goat's cheese and brown butter To turn this salad into a substantial meal, try adding some flaked, hot-smoked salmon or peppered mackerel Serves 4 – 6 EASY 45 mins + 45 mins, to cool THE FLAVOUR COMBINATIONS POACHED PEARS 500ml (2 cups) white wine juice of 1 lemon 2 star anise 2 cinnamon sticks pinch salt 3 pears, peeled, cored, some halved and others quartered BROWN BUTTER 150g butter juice of ½ lemon 300g rainbow radishes, some finely sliced and others left whole (all at room temperature) 100g log goat’s cheese, broken into chunks handful fresh basil leaves sea salt and freshly ground black pepper, to taste lemon wedges, to serve HOW TO DO IT 1 For the poached pears, combine the wine, lemon juice,…

With the indulgent holidays and New Year’s resolutions to eat better and exercise more on the cards, follow some direction from health expert and -blogger, Jessica Sepel. After years of struggling with her body image, leading to a damaged relationship with food, Jessica made a shift in her approach towards nutrition and hasn’t looked back since! The Healthy Life is her second book and comes packed with lots of nutritional advice and delicious recipes that focus on approaching life in a positive and wholesome way. “I believe in fuelling and nourishing my body with real, whole foods. That means clean, unprocessed foods that are as close to their natural state as possible. No additives, no preservatives and no artificial ingredients,” writes Jessica on her website, jessicasepel.com. Give these nourishing recipes…

Banana crumpets with vanilla yoghurt and fresh berries Go ahead and serve yourself some yummy banana crumpets! I thought these were quite a revelation – and they’re sure to get you and your loved ones out of bed a few minutes earlier. These lighter crumpets are delicious and sweet and taste like the traditional version, but with fewer kilojoules, less sugar and a healthy dose of protein, as well as other nutrients, like vitamins B6 and C. Satisfy your craving for a sweet and decadent breakfast with this recipe Serves 2 EASY 20 mins THE FLAVOUR COMBINATIONSBANANA CRUMPETS 2 ripe bananas 4 eggs 10ml (2 tsp) baking powderpinch salt 10ml (2 tsp) vanilla extract coconut oil, to fry VANILLA YOGHURT 125g plain double-cream yoghurt seeds of 1 vanilla pod fresh…

Scrambled eggs and smoked salmon-trout cups Serves 4 EASY 10 mins EGG AND SALMON-TROUT CUPS 12 slices smoked salmon trout 8 PnP Eggs 60ml (¼ cup) PnP Cream 15ml (1 tbsp) spring onion, choppedpinch PnP Salt and PnP Black Pepper 30g PnP Salted Butter DRESSING 60ml (¼ cup) PnP Sour Creamzest and juice of 1 PnP Lemon 30ml (2 tbsp) PnP Extra Virgin Olive Oilsmall handful fresh PnPParsley, chopped 4 English muffins, toasted, to servehandful baby salad leaves, to servelemon wedges, to serve HOW TO DO IT 1 For the egg and smoked salmon-trout cups, spray 4 small teacups or 125ml-capacity ramekins with cooking spray. Line each teacup or ramekin with overlapping salmon-trout slices and let them hang over the sides of the teacups or ramekins. 2 Whisk the eggs,…

Having just read the global food trends feature on page 116, I vow never to try eating an insect in 2016! I am determined to make at least 10 dishes from one cookbook, instead of one or two from each of the 200 cookbooks I own! I plan to try and have at least five vegan meals a week. Make at least one receip (from the multitude I've pinned in pinterest) a month. I want to make some healthy lunches for work and not skip it, as useal. Learn a new cooking technique and try it at home. I'm planning on eating healthier, making the right food choices and not eat so much pap! Change my diet to contain less processed foods, sugar, preservatives and colourants. To eat my breakfast…