FOOD ISSUE 14
Tips, tricks & hacks to help you cook like a pro
Inside... FROM THE EDITOR COOKING MADE EASY
STALE BREAD? TRY THIS RECIPE
ONE-POT RECIPES FOR EASY CLEANING
TAKE INSTANT NOODLES TO THE NEXT LEVEL
QUICK AND EASY FRIED RICE RECIPES
DELICIOUS WINTER WARMERS
CONTACT US PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford renata.ford@inl.co.za DESIGN | Mallory Munien mallory.munien@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES Charl Reineke | charl.reineke@inl.co.za GENERAL ENQUIRIES | info@anapublishing.com
I COOKED my first full meal when I was nine years old. Mum had a late meeting at work and so she was going to be home later than usual. It was nearly 6.30pm when I realised that I could try my hand at cooking. I had been watching her do it all these years, plus my brother and I always had to chop the vegetables she was going to cook with anyway, so things were already half way done. I watched her take the first spoonful of the rice and mince curry. She smiled. She then went for another spoonful. She coughed. It was too spicy. But she didn’t care. She stood up and hugged me. “Well, you will be cooking more often,” she said. The past year and a half has seen more people start to cook. No longer relying on takeaways and restaurants not always open for on-site dining, has forced many to take up cooking. There are those who have surprised themselves with the skills they have, while others have realised they need a lot of help. And this is what this issue of FOOD is about – giving you the hacks, tricks and tips to make you a pro at making food, whether cooking, baking, or even making a snack. We will guide you through the possible cooking sins you are committing, how to cook with ease, hacks that will have you baking up a storm and even what to do with stale bread. There’s also recipes that are really easy to follow and will mostly use easily accessible ingredients. This is going to be an edition you will return to every time you need some cooking tips or ideas for quick meals. Let’s Get Cooking!
Buhle
@Buhlebonga
THERE are loads of benefits of to cooking at home, and it’s not as daunting as many of us think. | Unsplash
HOME COOKING MADE EASY LUTHO PASIYA EVERY cook or foodie has screwed up in the kitchen once in a while, and you may be guilty of some of these cooking sins. Sometimes, when it comes to cooking, all you need is a little bit of knowledge. We asked chef Qhawe Tshabalala shares healthy home cooking tips. Tshabalala says by cooking for you and your family you ensure you use fresh products, which helps you look and feel healthier, boost your energy, stabilizing your weight, and that when preparing food, you know exactly what you’re putting in your body. The best part about cooking at home is that it isn’t complicated, and using ingredients the way nature intended, including lots of vegetables and healthy sources of protein, ensures tasty and nutritious. Cooking at home can also be a great stress reliever, and creatively fulfilling,
increases resilience to stress, anxiety and depression and can boost your mood and super importantly great bonding time. Here are three other common cooking sins we commit
COOKING WITH BAD WINE
Not all great tasting wines can be used in cooking. Some of them do not hold up to the high temperatures needed in some dishes. It is a good idea to do some research here. Find out what wines are good for cooking, then buy one that doesn’t break your budget and have yourself a little taste. If you like it and it is recommended for cooking, then go for it. If you don’t like the taste from a glass, chances are you will not like it in a dish.
OVER BEATING EGGS
Many recipes say to beat the eggs well – some even specify two minutes – but that is too long. Make sure that eggs are beaten
but don’t beat them to death. If you overbeat the eggs, it will make it more difficult to mix with sugar and other ingredients, everything breaks down, and before you know it, the biscuits are flat and tough. Just make sure that all of the ingredients are combined well and you see no undissolved chunks. The biscuits or cakes will rise like they are supposed to and melt in your mouth.
USING AN OLD INGREDIENT
Most of the time this mistake does not occur with the main ingredient. Most cooks – amateur or expert – will check to see the milk hasn’t expired, or the butter and eggs are fresh. This problem is more likely to occur with things like baking powder. Many people don’t even think about checking the expiration date on that until it is too late. So all ingredients need to be checked for expiration dates before starting to cook.
COOKING can often be seen as time-consuming and tiresome, but these tips will have you effortlessly cooking up a storm in less time. | Unsplash
6 TOP TIPS ON HOW TO COOK WITH EASE GERRY CUPIDO I LOVE cooking. My love for cooking stems from watching my mom effortlessly prepare all kinds of yummy dishes. Over the years, watching and cooking alongside her, I’ve learnt how she makes cooking look so easy. Here are a few tips I’ve picked up.
SHARP KNIVES
A good knife is one of the most important kitchen tools. Invest in a good chef’s knife and keep it sharp. It allows you to work faster and with precision.
KITCHEN SCISSORS
You’d be amazed at how handy a simple pair of kitchen scissors can be. They are perfect for cutting chillies! Scissors make chopping fresh herbs a breeze. After washing herbs, roll and bunch them tightly and
simply cut them into a dish.
CLEAN AS YOU GO
There’s nothing worse than a sink full of dishes after you’ve spent so much time cooking. While your pot is going, tidy up your surfaces and clean any utensils or bowls you’ve used while prepping.
USE YOUR MICROWAVE TO PAR-BOIL VEGGIES
This time-saving trick is handy when making dishes such as roast potatoes. Pop peeled and chopped potatoes, or any veg you want to roast, into the microwave just long enough to soften them. Then place into a hot oven to brown and crisp.
ONE POT, PAN
This is by far my favourite style of cooking. Fewer dishes. Less stress.
All you have to do is get the cooking time right. Roasting chicken? Add chunky chopped vegetables and potatoes to the roasting dish and voila! Supper is served. Making a fried breakfast doesn’t mean using separate pans. If you use a big pan you can make bacon on one side, fry tomatoes on the other, squeeze in sliced mushrooms, crack an egg in the middle and your breakfast is done.
A FEW OTHER POINTERS
● Boil a kettle of water before you start cooking. When you need to add water to your dish, use the hot water. ● Taste your food as you go. ● If you’re trying a new dish, read through the recipe carefully, measure all the ingredients, and don’t forget to pre-heat the oven if needed.
Stale bread? Try this recipe Bread tends to go stale pretty fast, unless you freeze it immediately. If you accidentally leave the bag open you’ll be left with something that is stiff, dry and unsuitable for sandwich making. So long as your bread is stale but not mouldy, it can be salvaged and upcycled in a range of delicious foods.
SACHA VAN NIEKERK
Stuffed French Toast Ingredients: Fresh or frozen berries (recipes uses a combo of blackberries, raspberries and blueberries) 1 tbs jam 80g or so of cream cheese or Mascarpone A dollop of Greek yoghurt or sour cream Honey to taste 1 tsp butter 2 eggs
1 cup milk Pinch of salt 1 tsp vanilla essence 8 slices stale bread Method: Place the berries into a medium saucepan, add a dollop of whatever jam you have open in the fridge. Bring to a simmer, then turn heat to low, stirring from time to time. Mix the cheese and yoghurt, add the honey to taste. Heat a large griddle over medium high-high heat. Add the butter.
Mix the eggs, milk, salt and vanilla, pour into a pie pan. Soak both sides of the bread in the mixture and then cook on a hot griddle until browned, turning once. Taste the berry mixture. Add a sweetener of choice if needed. Place a slice of toast on a plate. Spread with the cheese mixture. Top with a large spoonful of berries. Place another slice of toast on top. Sprinkle powdered sugar on top.
ONE-POT RECIPES TO MAKE CLEANING UP EASY SACHA VAN NIEKERK YOU may love tucking into a plate of home-made food, you may even love preparing it yourself, but there is absolutely nobody who enjoys all the washing up that needs to take place afterwards. If you've ever cooked a meal before, you’ll be well-versed in just how quickly the number of dishes in the sink can multiply. From one measuring jug and
two saucers, you’ll find a mountain of plates, cutting boards, knives, spoons and forks that need scrubbing. To cut down on this tedious task, one-pot meals are a deliciously effortless solution to all your cleaning up woes. With all the ingredients simply tossed into a single pan, you won’t have to worry about spending an hour
washing, rinsing, drying, and putting away dishes and cutlery. From creamy alfredo to tender chicken on a bed of spicy rice – these meals were made to impress. As a bonus, nearly anyone can make them as they require minimal kitchen skills, but pack a flavourful punch. So, grab your pot and let’s get cooking.
SPICY CHICKEN AND RICE BY @ARIELLASLIST
Tender morsels of spiced chicken and fluffy rice, enriched with flavours of paprika and stick, this mouth watering dish is too impressive to pass up on. Plus, the cooking time is way under an hour – so you’ll be feasting in no time. Ingredients:
4 cups chicken stock Paprika Chicken wings or drums or thighs Salt and pepper Olive oil 1 onion, diced 4 garlic cloves, minced 2 medium tomatoes, diced 2 cups rice Method: Preheat the oven to 205°C. Warm stock with a
little paprika in a pot. Season chicken with salt, pepper and paprika. Heat an ovenproof pan with oil, and brown the chicken on both sides. Remove chicken. Add onion and garlic to the pan and cook until soft. Add diced tomato and cook, stirring until thick. Stir in the rice then the hot stock. Mix and bring to a boil. Add the chicken on top. Cover the pan (can use aluminium foil) and bake in the oven for 20 minutes. Remove the cover and cook for 10 more minutes, or until the rice is done.
CHICKEN ALFREDO BY @FOODWITHINDIA
Everyone loves pasta, but making it can sometimes be a major schlep. From boiling the noodles just right, to making the sauce and chopping all the ingredients – although it’s a scrumptious meal, it can seem daunting. This one-pot meal will change your mind on that, as it uses simple pantry staples and takes minimal effort. Ingredients:
2 chicken breasts, diced salt olive oil 500ml milk 300g linguine (or dried pasta of your choice) 150ml double cream 100g cheddar cheese Parmesan black pepper Fresh parsley Method: Season the diced chicken generously with salt, and
sear in a pan with a dash of olive oil. Cook for 4-5 minutes, turning once. Pour in the milk and set on a medium-high heat. Add the pasta and submerge completely. Allow to cook for 8-10 minutes, until al dente. Pour in the cream and grate in the cheese (recipe shown uses 100g cheddar and 20g parmesan on top). Stir, and season with salt and black pepper. If using, garnish with fresh parsley and serve.
Take instant noodles to the next level
A piping hot bowl perfect, of noodles is the slurp quick fix, snack to r’s day. on on a cold winte
GERRY CUPIDO INSTANT noodles are a pantry staple in my kitchen. I never leave the grocery store without throwing at least six packs in my trolley. They are easy to make. So much so that even my kids know how to help themselves to bowl of noodles. A piping hot bowl of noodles is the perfect, quick fix, snack to slurp on on a cold winter’s day. People are doing the craziest things with their noodles. From adding all kinds of condiments to putting their noodles on bread. Noodles are very versatile so if you’re looking
to transform your just-add-water snack to an actual meal, here are a few trick on how to do so. Add Vegetables Instant noodles are not the healthiest snacks but adding fresh veggies will add nutrients to the dish. So discard the “vegetable” flavour sachet and add real veg for freshness. Choose simple easy to cook vegetables like broccoli, cabbage and spinach. Add protein (other than eggs) Many Asian noodle dishes contains egg in one form or the
other. Eggs are rich in protein and so easy to prepare. Usually, boiled eggs are used but scrambled, poached or even a simple fried egg will do the trick. Add protein (other than eggs) Here left-overs really come in handy. We all know that left over roast chicken is a lifesaver! Shred up a few pieces and add it to your steamy hot noodles. Thinly slice last night’s steak into strips and add some broth and create your own beefy flavoured noodle. Ditch the packaged flavouring of course. Not a meat-lover then tofu and mushrooms are your best friend!
DELICIOUS RECIPES THAT USE EGGS AS THE STAR OF THE DISH Delicious and sophisticated recipes for eggs that prove this humble ingredient can be the star of any dish. SACHA VAN NIEKERK
AVO SHAKSHUKA WITH AVOCADO HARISSA YOGHURT Ingredients: 30ml avocado oil or olive oil 1 red onion, finely chopped 1 clove garlic, minced 5ml ground turmeric 5ml smoked paprika 1 red and 1 yellow pepper, diced 1 x 400g tin chopped tomato 125ml tomato passata or tomato puree 100ml water 5ml sugar 4 eggs 1 avocado, peeled and sliced
For the avocado and harissa yoghurt: 250 ml Greek-style or plain yoghurt 1 avocado, smashed 1tbsp harissa paste Coriander to garnish Flatbread to serve Method: Heat the oil in a heavy pan and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the smoked paprika and turmeric and cook for a further 1 minute. Add the peppers and sauté for 2 minutes until softened. Add the chopped tomato passata or tomato puree, water,
and sugar and simmer for 20-25 minutes until thickened. While the tomato sauce is cooking make the harissa yoghurt by stirring the harissa through the yoghurt and set aside until serving. Cook the eggs in the sauce by making indentations in the tomato ragout and gently break an egg into each hollow. Cover with a lid or a piece of foil and cook over low heat until the whites are cooked through or done to your liking. To serve top with the sliced avocado and harissa yoghurt, garnish with coriander and avocado slices.
RAMEN BY @INKYUNGKITCHEN Ingredients: Chicken broth 1 tbs olive oil 800g free-range whole chicken carcass, wings and/or legs 1 large yellow onion, cut half with peel 3 sticks of celery 1 leek (white part) 2 bay leaves 10g dried shiitake mushrooms 10cm piece of konbu (dried seaweed) 10g thick-sliced fresh ginger 4 litres water Doenjang sauce 140g (½ cup) Doenjang (korean fermented soy bean paste) 3 tbs mirin 1 tsp fresh ginger, grated 1 tsp chilli bean paste 2 tbs maple syrup
Method: Chicken broth Heat a pan with olive oil (medium-high). Place the chicken pieces and cook until the chicken skin is browned. It will help create more flavour. Place all the chicken and the rest of the ingredients into a large pot, cover with cold water and bring to a boil. When the water starts to boil, discard just the kombu (dried seaweed) and continue to boil the rest of the ingredients for 30 minutes. Turn the heat lower and simmer gently for 2-3 hours. Add water as needed to ensure the bones are always just covered. Lastly simmer for 30 minutes to reduce the broth. The broth should be milky/cloudy. This should yield about two litres of broth. Strain the broth through a sieve, and discard the solids. If you don't use it straight away, pour it into jars and cool completely before refrigerating or freezing.
Topping: Flash fry some sweetcorn, flat beans, carrot and pak choi with oil or butter and set aside. Blanch bean sprouts in a saucepan of boiling water for 10 seconds, then drain. Cook eggs in a pot of boiling water for 6 minutes. Immediately drain and keep in the ice water for a few minutes, and shell. Cook the noodles in boiling water for 2-3 minutes until just tender, then drain. For the Doenjang sauce, combine all ingredients together in a small bowl and mix well. Combine the chicken broth and the Doenjang sauce and bring to a boil. Add noodles to a bowl, pour over the hot broth and top with eggs, wakame, sweetcorn, flat beans, carrot, pak choi, bean sprouts and spring onions. Add butter for a richer, soft, and creamy flavour.
MEAT COOKING TIPS Chef Raynor Damons shares his Top 10 cooking tips when it comes to meat DEBASHINE THANGEVELO Understand your cuts The tenderness and juiciness of meat is influenced by the cut. The more muscle in the meat, the tougher it will be. Likewise, the more fat, the juicier. Match quality to purpose If you are cooking meat simply, without heavy sauces, choose the best grade of meat possible. For stews, opt for less expensive cuts. Get the grade There are three grades of beef: prime, choice and quality-select. Grade is determined by marbling – the amount of fat embedded in beef that keeps it moist. Buy brightly coloured Make sure your meat is fairly
firm and a bright red colour. If beef is a darker red to brown, it may be older. Properly-aged beef will be more tender. Keep meat fresh As soon as you get your meat home, if you are not cooking it that day, remove it from the butcher paper and wrap it in plastic wrap. Then place it in a ziplock bag and keep it refrigerated. Marinate for added flavour To prepare meat for cooking, wipe it with a clean damp cloth. Marinating meat can help add tenderness and flavour. Cook evenly Before you cook your meat, remove it from the refrigerator and
let it come to room temperature. This will ensure that it cooks more evenly because it will be the same temperature throughout. Be temperature-wise For most cuts of meat, you should cook it to an internal temperature of 54°C for rare and 60°C for medium-cooking meat. Sear, then roast A good method for cooking tender cuts of meat is to sear the outside in a hot, lightly oiled cast iron or heavy bottomed pan and then finish it in a 200°C oven. Let it rest Remove meat from the oven and let it rest for at least 5 minutes before cutting.
MEXICAN BEEF CASSEROLE (SERVES 4-6) Ingredients: 30ml olive oil 1kg beef shin, trimmed and cut into cubes 30ml flour 1 onion, finely chopped 2 garlic cloves, crushed 1 red pepper, thinly sliced 10ml ground cumin 10ml ground coriander 10ml paprika 5ml chilli powder 500ml beef stock 1 x 400g can chopped tomatoes 1 x 400g can kidney beans, drained 125ml fresh coriander, chopped Method: Preheat oven to 180°C. Heat half the oil in a large, heavybased, ovenproof casserole dish over medium heat. Flour the beef cubes and fry in batches until browned. Transfer to a bowl. Heat remaining oil and fry onion, garlic and red pepper. Cook, stirring, for 5 minutes or until onion has softened. Add the spices and fry for 2 minutes. Return the beef and add stock and tomatoes. Stir to combine. Cover and bake in oven for 1-2 hours until beef is tender. Remove from oven and stir in the kidney beans and coriander. Serve with rice or soft tortilla.
Quick and easy fried rice recipes SACHA VAN NIEKERK COMFORT food is our go-to option in winter. Hearty stews and spicy curries are ideals dishes to help you warm up with on a cold and rainy day. These dishes are best served with rice. Whether it’s fragrant rice or your everyday white rice, it’s a kitchen cupboard basic. Because it’s such a essential part of these winter dishes we tend to cook more than necessary for one serving, making leftover rice a common feature in fridges. This doesn’t mean it has to go to waste. One can get creative and whip up a whole different meal with your leftover rice. Here are three easy recipes: MEXICAN FRIED RICE Ingredients: 3 cups cooked white rice 4 tablespoons olive oil, divided 1 small onion, finely diced 2 garlic cloves, minced 1 cup frozen corn, thawed 3 chopped jalapeño peppers ½ cup chopped tomatoes 1 teaspoon cumin 2 teaspoons chilli powder 1 teaspoon paprika ½ teaspoon salt ¼ teaspoon black pepper 2 green onions, sliced Method: Add two tablespoons of the olive oil to a large skillet over medium-high heat. When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft. Add the tomatoes, corn and jalapeño peppers. Cook for 2 to 3 minutes. Add the seasoning and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown. Turn the heat down to medium, add the remaining olive oil and the cooked rice. Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasoning. Stir in the green onions, and remove the pan from the heat. Top with the remaining green onions.
Easy Thai– Fried Rice Ingredients: 4 cups cooked rice (jasmine rice works best) 2 eggs, beaten 2 green onions, chopped 2 tsp fish sauce 2 tsp reduced-sodium soy sauce 1/2 tsp fresh minced ginger 1 clove garlic, minced 1 tbsp sesame oil 4 tbsp fresh coriander, chopped Method: Add your oil to a wok or large frying pan and heat over medium-high. When the oil is hot, add your garlic and fresh ginger (if using ground, wait to add it until you
add the rice). Sauté for 60 seconds. Add your rice and stir it around to coat it in oil. You may feel like you want to add more oil, but don’t. You need the rice to get some good colour and texture on it, and too much oil will just make it … well, oily. Fry the rice for 30 seconds and then stir it around to expose the unfried side to the heat. Cook for another 30 seconds, and stir. Add your soy sauce and fish sauce and stir it in. Move your rice mixture out of the centre of the pan, making a little
well for your eggs. Pour your beaten eggs into the centre and let them cook for a few seconds undisturbed. Now, break up the eggs and stir into your rice, making sure to mix everything together well. Add your green onions and cilantro and stir well. Taste a bite of it with a spoon to make sure everything is seasoned well and heated through. If it needs more flavour, add a bit more soy sauce, or even some red pepper flakes for some heat. Garnished with more coriander. Recipe – The Wanderlust Kitchen
BAKE LIKE A PRO IN THE KITCHEN A FEW weeks into lockdown, many people were whipping and whisking their way to beautiful desserts, and it was brilliant. However, when the cake is in the oven and the stack of baking bowls are towering over your kitchen sink, it can feel less like a hobby and more like a chore. Below, cookbook author and baking aficionado Grace Stevens shares some of her tried-and-true tips for weekend baking. Read the recipe. Few things are more frustrating than the “chill overnight” instruction in the last step of a recipe. Reading the recipe carefully will allow you to plan your time so that you can bake your creation and still have time to enjoy the rest of your weekend plans. Make a precise list of ingredients that you need and check that you have the correct
size baking tins. Making sure you use the correct size tin for your baked goods will prevent an accidental collapse. Buy your ingredients in advance to give yourself time to hunt down any specialist ingredients online or at baking shops. Make sure you understand the baking terminology in your recipe – you may need to ask a baker friend or research terms to know what the recipe’s asking of you. Start with a clean kitchen. Nothing is more treacherous than trying to balance a cake tin full of batter precariously on the edge of your counter, and cleaning cake batter off the floor is not fun for anyone. Best to avoid any accidents altogether and begin with enough clean space for you to work. Grease or line your tins before you begin and preheat your oven.
All food cooks unevenly in a cold oven and yeast, baking soda, and baking powder will react differently at varying temperatures. Preheating your oven will help ensure your cake rises as you planned. Measure your ingredients carefully. Baking relies on the chemical reactions between the ingredients in your recipe to achieve that perfectly light cake or chewy cookie. There is also a slight difference between dry and liquid cup quantities so whenever possible measure by weight. Bake a nostalgic recipe. The taste and smell of these delights are treasured memories and making one of these recipes for a family member is like serving them a happy slice of childhood. Literally.
Easy breads to make LUTHO PASIYA
OVERNIGHT NO-KNEAD BREAD Ingredients: 6 cups bread or cake wheat flour ½ tsp yeast 2 tsp salt 3 cups water, lukewarm
Method: Using a wooden spoon, mix all the ingredients in a large bowl until well incorporated then cover with cling film to proof overnight, ± 6 hours. The following morning, preheat the oven to 200° Celsius. Lay parchment or baking paper down into a baking pan and sprinkle liberally with flour. Tip the dough into the floured baking pan and immediately divide it into 2 round loaves or any shape you prefer, pulling the dough from underneath towards the top. After shaping the dough, leave in the pan for the second proofing until doubled in size, then bake for 45 minutes. The bread is done when the aroma of freshly baked bread fills the room and the tops look golden brown sounding hollow when tapped. Leave about 15 minutes to cool before serving. Recipe by Pumla Brooke-Thomae.
CHEF LUNGI’S SOFT BREAD Ingredients: 4 cups all-purpose flour 1½ tsp of yeast 1 tbsp of sugar 2 tsp of salt ¼ cup oil Warm water to mix Method: Preheat your oven to 160°C In a large bowl, mix all your flour, yeast and sugar and stir. Add salt and oil, stir. Add enough water to wet the ingredient then mix to form a dough. Knead for about 15 minutes until the dough is smooth then put it on a lightly oiled bowl, cover with cling film and leave to rise to double the size. When your dough has doubled in size, knead it back down, and place in an oiled bread tin and bake for 20 minutes. Recipe by Chef Lungi Nhlanhla.
Delicious winter warmers Snuggle up with a fuzzy blanket and one of these drinks, you’ll be channeling your inner cosiness in no time LUTHO PASIYA
GLÜHWEIN (SERVES 10) Anyone who has travelled to Europe during Christmas and winter times will probably have come across glühwein, a warm and spicy winebased beverage. Ingredients: 750ml dry red wine 375 liqueur The peels and juice of ½ an orange 25ml honey 375ml dessert wine 2 whole pieces of cinnamon 3 whole cloves Pinch of ground all spices Grated nutmeg Garnish Orange peel Cinnamon stick Star anise Method: Put all ingredients into a pot and set the temperature to medium heat, for about 30 minutes. Add honey to taste. Serve warm and garnish with an orange peel, along with spices of choice, such as a cinnamon stick, star anise, and grated nutmeg.
BUTTERSCOTCH LATTE
Ingredients: 30ml butterscotch syrup (can be store-bought or you can make it yourself) 50ml bourbon 60ml espresso 200ml milk Coconut and honey cream Toasted marshmallows (optional) Methods: If you have a milk frother, there’s a great cheap way to make this drink. Simply add all the ingredients to the jug you use to froth your milk, steam, and it is ready! Add contents to a latte cup, top with cream and toasted marshmallows. Drizzle butterscotch syrup and you have a delicious winter warmer drink.
Fam ily fri en
Coffee lover
y dl KINDERPUNSCH (SERVES 10) Ingredients: 1.7L pineapple juice 1.7L cranberry juice 170ml apple cider vinegar 2 cups water 2½ vanilla pods 3g whole cloves Honey to taste Methods: Bring all the ingredients to a boil on the stove and add honey to taste. Let the ingredients simmer together for about 10 minutes and serve hot.
Have you discovered these DIGITAL MAGAZINES yet? Click here to read our magazines now.
To receive all our FREE digital magazines directly to your mailbox, email iol.magazines@inl.co.za with the word Digital.
Advertising Sales queries: Charl Reineke | charl.reineke@inl.co.za
