Innholdsfortegnelse for Summer 2022 i Sarie Food

Here is a little secret about me that you probably don’t know: I love ordinary supermarket white bread – government bread – with lots of butter, golden yellow everyday Cheddar and tomato! I build my sandwich and then give it two turns in the microwave so the cheese melts and the bread steams softly and the butter soaks away into the bread. Next I make tea, sweet tea. Sometimes I even pour in some condensed milk if there is an open tin in the fridge. Then I go and look for a sun puddle in the garden . . . Just me, my tea and my warm sandwich. It’s my moment of doing nothing and sitting quietly. The sandwich comforts me and fills me with longing. No diet or intense…

Colourful cushions on the beach provide soft seating. A beach picnic doesn’t need to be uncomfortable, but choose a beach where you have easy access by car. Most beaches in South Africa allow picnic gatherings, although alcohol and open fires are prohibited. We decorated our table by filling old cake tins with damp sea sand and pressing dried flowers into them. Look at flower shops for this new trend. Crates with loose doors on top make a lovely low table. Use a large piece of unbleached linen as a tablecloth.…

ERNUSTA MARALACK Op seer se spoor presenter In Bonnievale, where I grew up, we knew nothing about high tea, although we did know about “cake and tea”. I never liked cake, probably because so many of the cakes I ate as a child were quite dry. But at Christmas time, there was always a custard cake and I really loved that. I used to pick up the little layer of custard with my finger and then lick it. When I moved to Cape Town for work, a new (sweet) world opened up for me, because there was always cake at the office when someone had a birthday, and red velvet, caramel mint and chocolate mousse cakes became my favourites. And let’s not even talk about koeksisters, koe’sisters, hertzoggies,…

Viewers can expect to see South Africa represented on a plate ZOLA NENE A proudly South African approach and lots of nail-biting excitement JUSTINE DRAKE Wonderful people, delicious food and a melting pot of cultures and heritage GREGORY CZARNECKI The new season of MasterChef SA starts on 28 February 2022 on M-Net (channel 101) and will be broadcast from Mondays to Thursdays at 18:00. You can also watch it online on DStv Now or Catch Up. ZOLA NENE She is known for her hearty, honest food. Just the way Zola, chef and food stylist, is herself. This award-winning cookbook writer’s huge smile and Zulu roots always bring something special to the table 1 What did you most enjoy about MasterChef SA? Watching the journey and evolution of the participants. Not…

MUSHROOM PASTA This is one of those dishes that I can never get enough of. It’s a delicious alternative for guests who don’t eat meat. serves 4 1. 400 g packet pasta of your choice 2. 2 garlic cloves, finely chopped 3. 45 ml butter 4. 400 g mixed mushrooms, halved 5. 100 g pecan nuts, roughly chopped 6. 250 ml crème fraîche 7. 50 g Parmesan, finely grated + olive oil, salt and freshly ground black pepper Cook pasta according to instructions on packet. Meanwhile, make the sauce: Heat frying pan until hot and add a good splash of olive oil. Fry garlic until aromatic, about 1 minute. Add butter and mushrooms and fry for 3-5 minutes or until almost cooked. Add pecan nuts, crème fraîche and 125 ml…

“Potato sourdough bread has a delicious flavour, is slightly damp inside with large holes and a wonderful crust – especially if it has been baked in a wood-burning oven. For a mouth-watering, luxurious, traditional braaibroodjie, try the following: Butter a slice of potato sourdough bread on the outside. Spread chutney on the inside. Add a more-than-healthy amount of grated Cheddar evenly over the chutney. Grating the cheese ensures it will melt properly. Add slices of tomato and extra-thin slices of onion to taste. Season with salt and white pepper, it gives a fuller flavour than black pepper. Top with a second slice of bread, also buttered on the outside. Now the sandwich is ready for a hinged grid over medium coals. As Jan Braai says, ‘Braaibroodjies need turning.’ Turn regularly…

1 Why is it so important for you to cook seasonally? This is how nature intended our food for us. If you eat or cook seasonally, you shorten the chain between farm and table, because you are choosing ingredients that are produced closer to you and grown more naturally. The produce doesn’t have to be cooled or stored for a long time, so it’s fresher and has optimal nutritional value when you buy it. You are also supporting local farmers in the process, and often the smaller ones. 2 Where do you look for inspiration when you cook? I am easily inspired by lovely fresh vegetables and fruit in shops or at markets, but I am also a keen cookbook collector and find loads of inspiration in the books of,…

“You’ll outgrow it when you’re older, trust me!” are words I heard repeatedly as a teenager, particularly in response to my unshakable convictions concerning, for example, the fact that parenthood simply “wasn’t for me”. My list included my beliefs that soya isn’t fit for human consumption, open-toed shoes are barbaric, nothing short of a life-threatening situation warrants running, and weddings are little more than expensive, unnecessary parties where you buy a group of ingrates dinner (“Cold, too little, boring!”) and desert (“The cake was dryer than an Alcoholics Anonymous meeting!”) and are then forced to watch them dance off the calories to Mango Groove. Add to those my opinion that anyone over 40 should be legally prohibited from dancing in public, wearing skinny jeans or writing dialogue for teenage characters…

DON’T RUB ME UP THE WRONG WAY Funky Ouma African Rub is made from natural ingredients and is a delicious herb-and-spice mix for steak, chicken or lamb chops. It is packaged in an attractive tin, which makes it the ideal gift for any home cook. From R89 for a 185 g tin from funky-ouma.co.za PROUDLY SA Iconic images, from Table Mountain and proteas to the World Cup rugby trophy, are featured on these Sodastream bottles. Each bottle has a lifetime of three years, after which it must be replaced. R299 for a pack of three bottles from Yuppiechef GOODBYE, PLASTIC These bowl covers from Spaza Store with their beautiful protea designs are 100% cotton and environmentally friendly. They are handmade locally and fit a number of different sizes of bowls…

Share your secret family recipe with us on Facebook and Instagram. Who knows, it may become someone else’s treasured recipe! Home-industries custard cake My mom had her own home industries shop and no-one’s custard cake was more delicious than Susan Lensing’s. This is her secret recipe. It tastes even better on day two. makes one 20-cm cake CAKE 240 g (430 ml) cake flour 80 g (142 ml) cornflour 10 ml baking powder 2 ml salt 10 eggs, separated 420 g (500 ml) castor sugar 200 ml ice-cold water FILLING 500 ml milk 40 g custard powder 1 ml salt 125 g (135 ml) soft butter 210 g (250 ml) castor sugar 5 ml vanilla essence vanilla biscuit crumbs Cake Preheat oven to 180 °C and spray two round cake…

LIFE IS LIKE A CUP OF TEA, IT’S ALL ABOUT HOW YOU MAKE IT Chicken pickled in rooibos I’d read about the technique of soaking a chicken in pickle brine for 24 hours, but never thought it would add much flavour. I tried it and have never eaten a more moist chicken. serves 4-6 2 litres water 6 rooibos teabags 60 ml salt 1 large chicken 500 ml chicken stock 2 cm fresh ginger, peeled 4 sprigs thyme leaves, finely chopped 45 ml butter, melted salt and freshly ground black pepper Place water, teabags and salt in a large pot and bring to the boil. Stir until you have a strong tea. Leave to cool then remove teabags. Place chicken in rooibos-infused brine and make sure the chicken is completely…

Traditional pickled fish There are many ways to make pickled fish. I don’t roll the fish in flour, but you can. serves 6-8 1,75 kg firm white fish 45 ml olive oil salt and freshly ground black pepper 100 g (125 ml) sugar 50 ml curry powder 15 ml turmeric 15 ml fennel seeds 15 ml coriander seeds 3 ml cayenne pepper 500 ml white vinegar 125 ml water 4 onions, cut into rings 6 bay leaves Preheat oven to 200 °C. Place fish on baking tray with skin side down. Sprinkle with olive oil and season well with salt and pepper. Bake for 8-10 minutes or until fish is golden and cooked. Meanwhile, place remaining ingredients in large pot and bring to the boil. Leave to boil for 5…

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 third group of students are specialising in professional wine studies and event coordination More about the field To develop sought-after skills, the what, where,…

A healthy diet is not about harsh restrictions, wanting to be unrealistically thin, or depriving yourself of the foods you love. It also doesn’t have to be complicated. The cornerstone is to avoid processed foods. The food you eat should be as close as possible to the form in which nature made it – and that will make a big difference to the way you think, look and feel. 1 Fish is king Especially oily fish (like salmon, sardines, mackerel and snoek). It’s a buzzword in the health industry, largely because of the “magic” ingredient, the omega-3 fatty acids. They are essential – your body can’t make them – and important for almost every part and many functions of your body. We consume too much omega-6, another essential fatty acid.…

A WINNER FOR DINNER This blend of Cabernet Sauvignon and Merlot, with flavours of dark berries and plums, can hold its own at any dinner. The wine is rich, full and soft as silk. About R130 for 750 ml LIGHT AND FRESH Enjoy your summer season with a glass of Diemersdal Estate Sauvignon Blanc Reserve. It’s floral on the nose, with granadilla on the palate. Especially good with fish dishes and summer salads. About R140 for 750 ml FIRE IN THE GLASS Every now and then you deserve a treat that makes you feel extra special, like the KWV XXO 20-year-old potstill brandy. It is matured in French oak vats and is as good as the best French Cognac. Enjoy on its own, over ice. About R1 900 for 750…

CLASSIC CREAM PUFFS The basic recipe never disappoints. You can fill them with a simple vanilla cream, or more decadent chocolate cream. makes 16-18 BASIC RECIPE 125 ml water 50 g butter, cubed 70 g (125 ml) self-raising flour 3 eggs FILLING 125 ml cream 250 ml good bought custard CARAMEL 100 g (125 ml) sugar 50 ml water 1 Preheat oven to 180 °C. Place water and butter into small saucepan and bring to the boil over high heat with the lid on – you want as little water as possible to evaporate; the steam is what makes the pastry rise. 2 Add flour all at once and stir with wooden spoon until the mixture comes together in a ball. 3 Remove from heat and place dough in bowl…

In historical circles, much has been written and speculated about why pickled fish is such an established custom here, and especially in the Cape. From a practical point of view, pickling is a good preservation method from a time when people knew all about preserving food – obviously before fridges made our lives so much easier. I wanted to hear from the pickled-fish experts why this tradition is so deep-rooted. My hairdresser, Ronel von Grunen, tells me that she grew up with it. What might have started as a religious custom for one group has over time become widespread and is now a tradition that everyone shares. “Everyone in our community eats pickled fish over Easter, Muslims and Christians.” She thinks the origin is partly in the ancient Roman Catholic…

At Clairvaux outside Wellington, a woman makes magic with fynbos. Here a little rooibos, there a touch of pelargonium or a sprinkle of buchu or snow bush, and there you are: a delicious dish or lovely tea unique to South Africa. We chat to Giselle Courtney about the flavours and aromas of Cape fynbos and how she came to be doing this type of farming 1 Tell me more about yourself and how you came to be living here. I grew up in Camps Bay. While I was studying law at the University of Cape Town, I worked part-time as a tour guide to earn pocket money and I was absolutely crazy about it. After my studies, I moved to Johannesburg where I got married. When my husband retired after…

There is indeed a place for every whim and fancy. Corlé Venter says on SARIE.com that she likes cheese and tomato jam. Her husband prefers peanut butter and onions. (I told you there were aliens!) Ashley Liebenberg is very particular: “Butter from corner to corner, inside and out. Grated Cheddar from corner to corner. Then the tomato with salt and white pepper, and then the onion.” Charmaine van Wyk says “pretty please” butter inside and not outside. Helen McPherson and Suzanne Potgieter want their bread buttered on both sides. Like Bartho, Elmarie Müller Ward believes in “good bread, preferably home-made”. As a filling, she prefers tomato, onion and garlic (fried first), good mature Cheddar, Stilton or Gorgonzola, or a combination of all three. And freshly ground black pepper and salt…