Innholdsfortegnelse for Shortcuts - Special recipe collection compiled by Herman Lensing i Shortcuts - Special recipe collection compiled by Herman Lensing

The kitchen is a place where people gather. It is called the heart of the home, after all. But to me the kitchen is more than just the heart of my home – it is the lifeblood of my entire home. Like many others, I have a deep emotional connection with the kitchen. Throughout my life, the kitchen has set the pace. In the kitchen I discovered who I am as well as who my loved ones are. In the kitchen, friendships were forged and old ties strengthened. It is simple: No other part of our home can contribute to the quality of our lives like the kitchen can. However, for many people the kitchen is a place of fear, something they struggle to face, because it has not always…

Although the term food technology was not yet coined in the 1800s, it was exactly what the Voortrekkers were busy with when they salted and dried meat to prevent it from rotting. The aim was in essence to lengthen the “shelf life” of the meat by preserving it to ensure that the trekkers could still ingest the valuable nutrients in the absence of amenities for storing fresh meat. In addition, fruit, vegetables and all sorts of other products were preserved to make it last longer. Biltong remains one of South Africa’s most characteristic snacks, as well as an excellent source of protein when you don’t have access to fresh meat, but preserving is no longer the only way to stretch the shelf life of foods. Food technology as an industry…

THE NEW BROCCOLI CHICKEN (left) One of my mother’s favourites – and mine too. Here is a new version using a whole chicken: fresh yet nostalgic. Serves 4-6 » 1 whole chicken» 30 ml olive oil» 30 ml butter» 1 onion, finely chopped» 2 garlic cloves, finely chopped» 5 ml whole cumin seeds» 500 ml chicken stock» 600 g bag broccoli florets» 350 ml sour cream» salt and freshly ground black pepper» starch of your choice, to serve Using kitchen scissors, cut out the backbone of the chicken. Turn the bird over and fold out the thighs and drumsticks. Flatten chicken by pressing down on the breast with the palms of your hands. Heat frying pan on high until hot (or heat a large pan over high heat on the…

GOLDEN GOODNESS B-well Extra Virgin Olive Oil is naturally packed with vitamins and antioxidants thanks to the olives that it is made of – the key to a healthier lifestyle. About R200 for 1 litre at shops nationwide FOR THE PASTA FAN Imagine this: a cosy evening, a glass of wine in your hand, and the irresistible aroma of freshly cooked pasta in your kitchen. With Borgo de Medici’s packaged handmade pasta and pesto straight from Italy, this dream becomes reality. Every box includes two kinds of pasta and two kinds of pesto (basil and sundried tomato). R669, Yuppiechef PERFECT MATCH Merlot is the most popular red wine variety in South Africa. Robertson Winery’s 2022 Merlot goes well with steak, lamb, roast chicken and pasta. R510 for six 750 ml…

KOREAN BEEF STEW (left) If you haven’t tasted gochujang yet, you’d better hurry and try it. This fermented chilli paste, readily available in supermarkets nowadays, adds amazing flavour to food. Serves 6 » 1 cm piece of ginger, finely chopped» 4 garlic cloves, finely chopped» 180 ml beef stock» 100 g (125 ml) brown sugar» 80 ml soy sauce» 60 ml gochujang (look on the Oriental shelf in your supermarket)» 30 ml sesame oil» 30 ml white wine vinegar» 15 ml cornflour (Maizena)» 2 kg beef chuck, cubed» cooked rice and chopped spring onions, to serve Combine ginger, garlic, stock, brown sugar, soy sauce, gochujang, sesame oil, vinegar and cornflour in a medium mixing bowl. Place meat in the bowl of your slow cooker. Pour sauce over and stir. Cover…

WHO IS JAWAAHIER PETERSEN? AND WHAT ALLOWS YOU TO BREATH EASILY? I am a person with many facets. Recently I realised that I define myself largely according to the roles I play. I am a wife, a mother, a sister, an actress; I sing, perform, I am a friend, I am someone’s cousin … It is difficult for me to describe myself outside these roles. I am someone who serves others; I am happiest when I can make others happy. I breathe easily when I am surrounded by my loved ones – in our home, nothing fancy, just us. That’s when I am happiest. WHY DO YOU ACT? The honest answer: representation. The history of our country is so complex, and the scars of the past have a big influence…

PUMPKIN AND PRAWN SOUP (left) A fresh take on the classic French fish soup, bouillabaisse. Traditionally it is made with tomato, but I used pumpkin in this version. Serves 6 » 45 ml olive oil» 45 ml butter» 1 onion, finely chopped» 2 garlic cloves, finely chopped» 2 fresh chillies, finely chopped» 30 ml curry powder» 500 ml chicken stock» 500 g peeled pumpkin, cubed» 16 (about 200 g) prawns, cleaned and shelled» salt and freshly ground black pepper Place olive oil, butter, onion and garlic in a microwave-safe glass bowl. Microwave on high for 5-8 minutes or until onion is translucent. Add the rest of the ingredients, except the prawns. Microwave for a further 20-25 minutes or until pumpkin is tender and cooked. Use a stick blender to purée…

GREEK LAMB KNUCKLES WITH RED WINE AND BEANS (left) This bredie will impress all your guests. It is affordable and very flavoursome. Serve with basil pesto to cut through the richness of the sauce. Serves 8 » 30 ml olive oil» 1 kg lamb knuckles» 2 onions, chopped» 4 garlic cloves, chopped» 3 carrots, sliced» 30 ml whole cumin seeds» 10 ml dried oregano» 1 x 410 g tin tomato purée» half a preserved lemon, finely chopped» 500 ml red wine» 350 ml beef stock» salt and freshly ground black pepper» 2 x 410 g tins butter beans, drained» zest of 3 lemons» 1 handful of fresh parsley, chopped Heat olive oil in your pressure cooker until hot. Fry meat in batches, about 1 minute a side or until golden…