Innholdsfortegnelse for Spring 2021 i Sarie Food

And so we have travelled around the sun for another year and another new season has arrived: Spring! The promise of blossoms and colour makes it impossible for me to hide my happiness. The best part is that we can now cook generously again and set a table under trees that are swapping their winter outfits for green, leafy dresses. We can get ready to braai outdoors and sit down to plates filled with lighter food and cool desserts that wobble and melt on your spoon. Each one of us has a story that we like to tell when we’re sitting around the table with loved ones. Often people say that the kitchen is the heart of the home, and I couldn’t agree more, but I do think the heart…

Bake with a plan Most people immediately become panic-stricken when I tell them about a delicious crème caramel or home-made ice cream with caramel sauce. It’s not the kilojoules and sugar that scare them, but rather the idea of baking and following a recipe gram for gram. It’s not necessary – relax and enjoy the fun. HERE ARE MY 7 STEPS THAT WILL TURN YOU INTO A MASTER BAKER 1 Read the recipe once or twice before you do anything, to make sure you know what is going on. 2 Measure ingredients with a scale instead of in cups. It’s more accurate. 3 Use fresh ingredients. Never keep raising agents like baking powder in your cupboard for longer than three months. 4 Line your pan with baking paper, not wax…

This is how to bake bread on the braai 1 Get your coals to medium hot – if you can hold your hands about 20 cm above the coals for 10 seconds, then you know the coals are ready. 2 Scrape the hot coals to one side so the base of your braai is clean. 3 Place the risen bread in its pot or pan in the middle of the area that you have scraped clean. 4 If you are baking bread in something that is not a cast-iron pot or pan, you can simply place a frying pan or large oven roasting pan upside down over the bread so it acts as a lid. 5 Pack the hot coals that you scraped away in a circle around the base…

1 Couscous is usually made from semolina that is rolled into small balls and dried. Semolina is flour from durum wheat. 2 Not all couscous consists of tiny granules. You also get grains that are 2-3 mm in diameter. This giant or pearl couscous is cooked like rice. 3 Couscous has its origins in the Maghreb region of northern Africa. It spread from there to the rest of the world. 4 The argument about where it comes from is ongoing. Morocco believes couscous originated in their country, but so too do Algeria, Tunisia and Mauritania. 5 Where does the name come from? According to some researchers, it was originally called ta’am, Arabic for food or cereal. But etymologists link the word to the Arabic kassa or kaskasa, which means to…

Kill the fatted calf. Eat, drink and be merry. Now it’s sparkling wine, next it’s Eno. That morning-after feeling . .. Queasy and out of sorts once the festivities are over. Lazy, overindulged and full to bursting. But you should know you’re not only fighting against the appeal of the food, says Mariza van Zyl, registered dietician from BetterEat, an online practice. So it’s not just the crisp, brown skin of the potatoes that breaks down your resistance. Add to that the pleasure of the company of friends and family. And nostalgia’s lovely sauce: happy memories of roast leg of lamb for Sunday lunch from your childhood. And look what your treacherous brain is doing: It releases dopamine which makes it swing and dance with joy. It’s important to know,…

On the back cover, Nataniël writes: “For those of us who want to lead a safe, responsible, wholesome and creative existence in the new world, Home Cooking is the only food. Herman is an excellent food writer and brings an entire culture’s origins, homecoming and future to the table.” There really is no stopping him. 1 What inspired you to write Home Cooking? It’s a follow-up to Dit proe soos huis (it tastes like home), with which I hit a rich vein that I didn’t even know existed. When I wrote that book, I was emotional, I wanted to honour my mother. After it was published, people asked me for more recipes for simple, honest food. I decided I didn’t want to write another sad book, but rather one about…

LEMONY TASTE Sumac is a blood-red berry with an almost lemon-like taste. The berries, which are dried and finely ground, are widely used in Middle Eastern recipes. Keep an eye out for NOMU’s product at your local supermarket. About R50 for 60 g TOUCH OF LUXURY Serve Morgenster Nocellara Del Belice green olives with cheese and biscuits on a cheeseboard, add them to a salad or garnish martinis with them. R79 for a290 g jar from Yuppiechef. STACK IT We absolutely love this shallow, stackable pink salad bowl from Omada. Lavish’d is the only distributor of this new range of kitchen and tableware from the Italian designer brand, which is known for its distinctive, top-quality products. R379 from lavishd.com LOOONG CHIPS You’ve been dreaming of bigger, longer chips and here…

KNOW YOUR HERBS BAY LEAF Single leaves are used to season bredies, boboties and soups. Make sure you remove the leaves as soon as the food is cooked through, or you’ll have to eat around them. FLAT-LEAF PARSLEY Also known as Italian parsley. The leaves look very similar to those of coriander, but have rounder tips. Parsley is also used for garnishing. CORIANDER Also known as cilantro or dhania. People either love it or can’t stand it. This pungent herb is mostly used fresh in curries, but add it to your food towards the end of cooking. The seeds are used, among others, in South African favourites like biltong and boerewors. MINT This is one of the most popular and best-known herbs and is wonderfully refreshing. Delicious in and with…

Jamie’s steak with white beans This bean and mushroom recipe comes from my food hero Jamie Oliver. I was sceptical when I saw him making it, until I tried it. It’s a new winner in my house – full of flavour and easy to make. serves 4 1. 2 large sirloin steaks (enough for 4) 2. 3 sprigs rosemary, finely chopped 3. 2 cloves garlic, finely chopped 4. 300 g brown mushrooms, halved 5. 410 g can white beans, not drained 6. 45 ml white wine vinegar 7. 50 g Parmesan cheese, finely grated + olive oil, salt and freshly ground black pepper Heat a large non-stick pan of about 25-cm diameter over high heat until hot. Pour a generous amount of olive oil into pan. Place steak in pan,…

Mmabatho Molefe is the kind of chef food enthusiasts long for without even knowing it. Soft-spoken and modest, she is wholly immersed in her mission to showcase traditional Zulu ingredients and dishes through the exacting prism of fine dining. We meet at Emazulwini restaurant in Makers Landing, the hip new food community at the Cape Town Cruise Terminal in the V&A Waterfront, that serves as an incubator for emerging food stars. Mmabatho opened Emazulwini (meaning “the heavens”) in December 2020 and, thanks to a committed investor, has been able to ride out the successive waves of the pandemic. “For black youth, one of the most important things is access. If you find someone who’s willing to support you and give you access to something you wouldn’t otherwise have, I think…

CHRISTMAS MACARONS Spoil your family with indulgent macarons from the Checkers Forage and Feast range. From R59,99 EASY CHEESECAKE All you need to add to Lancewood’s Piece o’ Cake cheesecake mixture are butter and biscuits for a base. From R79,99 for 750 ml (1 cake) GOOD OIL Use Westfalia Fruit’s avocado oils for quality. There are 4 flavours in the range. From R35 for 250 ml from stores countrywide BAGS OF FLAVOUR Oven bags from GLAD are the ideal solution for cooking large cuts of meat with lots of flavour and less washing up. From R29 for the extra-large bag (500 x 500 mm)…

WINTER’S GIFT If you want to taste the cream of Sauvignon Blancs, you must try Diemersdal’s Winter Ferment with its crisp flavours of Cape gooseberry and grapefruit. The grapes are frozen directly after being picked, and then in the winter are defrosted and fermented at low temperatures. R150 from the cellar or online ADD SPARKLE Few things make a meal more festive than a glass of bubbly. It’s unusual to find a sparkling wine made from Sauvignon Blanc grapes (traditionally it would be Chardonnay), but the method used to make the Steenberg Sparkling Sauvignon Blanc ensures a light and lovely end product that works well with spring favourites like salads and fish. R145 for 750 ml from steenbergfarm.com EVERYONE’S FRIEND If there is one wine that you know everyone is…

We’re talking breakfast Children stole the limelight in the kykNET reality programme Kyk wie praat*, shown on DStv recently with De Klerk Oelofse as the presenter. It is based on the popular British series Small Talk and in each episode, nine children keep four participants on their toes. The chatty children, aged from five to 11 years, were asked a set of questions and the four adults had to guess what their answers were. Sounds easy, yes? But don’t believe it! The way a child thinks is never predictable. We asked De Klerk and five of the youngsters about their favourite breakfasts. * You can watch the series on Showmax. DE KLERK OELOFSE Breakfast was not really a big thing in our house when I was a child. I simply…

Caesar salad couscous Serve this salad as a light lunch or early dinner. serves 6 435 g (500 ml) couscous 45 ml butter salt and freshly ground black pepper 500 ml boiling-hot chicken stock 6 eggs 250 ml plain yoghurt 50 ml water 20 ml mustard powder 1 cooked rotisserie chicken, flaked off the bone 6 radishes, quartered 80 g packet baby spinach 50 g Parmesan cheese Place couscous with butter in medium mixing bowl. Season well with salt and pepper. Pour hot stock over and stir until butter has melted. Cover bowl with plastic wrap and leave to stand for 15 minutes or until couscous has absorbed all the liquid. Bring pot of water to a boil and place eggs into water with a slotted spoon. Boil 6 minutes…

More about the ICA Situated in the beautiful Banhoek Valley in Stellenbosch, the ICA is known for the award-winning chefs and leaders in the food industry who trained there. The three-year advanced chef’s diploma is accredited internationally, with students in their final year choosing from three specialisation fields – product development, media communication, and professional wine studies and event coordination. The ICA not only offers world-class chef’s training, but also options for other food-related careers. It’s part of ICA principal Letitia Prinsloo’s vision to train chefs who can hold their own in professional kitchens around the world as well as in the broader culinary world. Our second group of students are specialising in media communication More about the field With the worldwide fascination for celebrity chefs and food channels over…

My Christmas joy was sparked at a very young age – literally, as the questionable wiring of a string of cheap lights caught fire in our living room. Despite the trauma, my passion for the festive season wasn’t extinguished. (The charred sofa, however, was.) Christmas, to me, is like the dessert to the year. It’s the sweet after a long, difficult, painful meal – like one eaten in a restaurant where there’s a play area for children. We hope to have something delicious for our year-dessert, maybe Black Forest cake, a mountain of ice cream, a Jan Ellis pudding or anything related to fudge. But if this challenging year has taught me anything, it’s to expect the worst. So I’m already mentally and spiritually preparing myself for a trifle –…