Christmas 2021-Summer 2022

SUMMER 2021 ISSUE 146 R25 INCL. VAT living Let’s celebrate! Easy t able sett ings t o set t he YOURCHOOSEsceneMENU: Simple seaside spread  Alfresco adventure  Traditional (with all the trimmings)  Braaied and beautiful FESTIVE FOOD R ELOADED… R 25 ON LY

Gail

Amy Ebedes

Randy

Liezl from team

Julia MeaghanZiegenhardtChristiansMy Christmas must-have is Bakers Choice Assorted biscuits My family requires me to make at least two triﬂes for thefestive feast and I love that job! Come Christmas, you can bet I’ll be swimming! I know it’s December when all I hear is Christmas music in stores! San-mari Mouton I’ll be bringing good vibes to the festive feast. Come Christmas, you can bet I’ll be kissing my husband under the mistletoe! I hope I’ll get books, books and more books in my Christmas stocking. Next year, I’m going to learn how to cook a simple and delicious chicken pie! I just can’t get enough of baking right now. It’s fun, therapeutic and absolutely delicious New year, new me. I’ll focus my energy on building new wholesome habits instead of ﬁghting the old ones. In 2021 I learnt patience. I’m calling it – 2022 will be the year of growth In 2021 I learnt that looking after your physical and mental health is equally important I hope I’ll get a cocktail shaker in my Christmas stocking. I’m leaving chaos in 2021. Liezel le Roux My Christmas must-haves are fairy lights and the mustard ring my mom makes in her Tupperware from the 80s.

Mpanza

Lesego Madisa

the

JillCaroDamonBothaPetersen Kelly KatlegoMichelleSmithDunnLetswalo

Vermeulen PUTTING TOGETHER THIS ISSUE, THE FRESH LIVING TEAM COULDN’T HELP PONDERING THE END OF A YEAR AND THE START OF A NEW ONE… Tidings

10. The judges’ decision is final and no correspondence will be entered into. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of a phone network or computer failure of any kind. Proof of sending will not be accepted.

GIVEAWAY RULES

COVER IMAGE Photo: Toby Murphy Styling: Chad January 6 Feedback Write to us and win! 13 Seaside feasting A summer holidayinspired festive spread 23 Time for tradition The Christmas classics taken up a notch 31 Flamed festive lunch All things braaied and beautiful for your guests 41 All-out alfresco How to take your festive lunch outside 51 Home affairs Festive table settings with a unique touch 56 Get inspired Summer cocktails, the perfect potato forbudget-friendlyandgiftsthewholefamily 66 The cool kid We’re eating ice-cream sandwiches all the way into the new year! contents 2021SUMMER Competition & other info = Vegetarian = Diabetes friendly STARTERS, SALADS, SOUPS AND SIDES 14 Prawn slaw with nuoc cham dressing 16 Prawn rolls 26 Hasselback butternut with crunchy gremolata & baked feta 32 Halloumi & asparagus skewers 32 Grilled asparagus on spiced yoghurt 32 Crisp apple coleslaw with sour cream dressing 35 Festive tear-and-share baked camembert ciabatta 36 Piri-piri aubergine with cooling cucumber salad 43 Cider-fried chorizo with olives 43 Spanspek “carpaccio” salad with salami and mozzarella 44 Festive browned-butter focaccia 60 The classic crumb roast potato 60 The gold standard roastie 61 Hasselback-style roasties MAINS 14 Spiced leg of lamb with tomatoes & cumin-scented yoghurt 15 Coconut cream mussels 17 Soy, apricot and chilli-spiced snoek 24 Citrus, chilli and sage-glazed gammon RECIPE INDEX GIVEAWAY ENTRY DETAILS

RECIPES

* For additional recipes, nutritional advice, updates on in-store offers and online shopping, visit pnp.co.za

Pick

to the suppliers of the prize. By entering, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change the rules of the giveaway if necessary.

To enter, SMS the keyword followed by your name and address to 45907 (SMSes cost R1.50). The closing date is 13 February 2022

1. The promoter of this giveaway is Fresh Living 2. This giveaway is open to residents of South Africa who have a valid SA ID document and are over the age of 18 years, except family and withofandassociatedassociatesbusiness/professional/personalofthepromoteroritscompanies,advertisingmarketingagencies,orasuppliergoodsorservicesinconnectionthisgiveaway.

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Pay stores and are

PRODUCTS

9. Participation in the giveaway constitutes acceptance of the rules.

* All recipes have been tested in a conventional oven. If using a fan oven, consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C.

Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next. in n for or the

styling purposes only

stylist’s own. 24 Mushroom-stuffed roast chicken 32 Smoked pork belly with plum sauce 32 Soy-basted pork belly rashers with sweet chilli sauce 34 Spiced ginger ale & pineapple gammon 43 Sherry-roasted Tuscan chicken with grapes 46 Gammon bagels BAKING, SWEET TREATS AND DESSERTS 18 Custard ice cream with peaches and cream 18 Ruby and stone fruit fridge cheesecake 27 Brandy snap discs 28 Ultimate Peppermint Crisp tart 28 Showstopper chocolate brownie and salted caramel trifle 38 Chocolate malva pudding 48 Chocolate and berry tiramisu 66 Ice-cream sandwiches DRINKS 44 Frozen berry margaritas 44 Basil peach bellinis 56 Spiced nectarine sangria 56 Tequila sunrise 58 Blueberry & ginger mojito 58 Blood orange & thyme Old Fashioned OTHER 25 Quick gravy 64 DIY Christmas cookie jar

3. There will be one random draw, with the winner(s) chosen within seven days of the closing date. 4. By entering, each winner agrees to supply all necessary documents to support the competition rules (including a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter has the right to withhold the prize.

investec.com/possibilities

So many ideas. So many choices. But most possibilities don’t hang around. So having people who know your needs and can act fast and decisively is important. Let’s talk.

Investec Limited and its subsidiaries, including Investec Bank Limited - 1969/004763/06, registered credit providers and authorised financial service providers. Johannesburg 011 286 7000 Cape Town 021 416 1000 Durban 031 575 4000 Pretoria 012 427 8300 Port Elizabeth 041 396 6700 Stellenbosch and Winelands 021 809 0700.

How do you seize Sometimespossibilities?all it takes is a different take.

letters@freshlivingmagazine.co.zatowiththesubjectline“ReaderLetter”.Lettersmaybeeditedanddon’tnecessarilyrepresenttheopinionsof

Click the QR code shortcut and a scanner will appear.

You can also ﬁnd your closest store or chat to a customer service agent. * Note that your cellular service provider will charge you for data used to connect to WhatsApp.

PSSST… If you don’t have Facebook, most smartphone cameras have a QR scanner built in. Open your camera and select the QR code option in Settings.

STEP 1

Flip through this issue of Fresh Living. Found a feature you love with a QR code (like our delectable ice-cream sandwiches on pages 66-67)? Well, great!

WHAT’S IN OUR INBOX?

STEP 2

THE STAR LETTER WILL RECEIVE

STEP 3

LITTLE COOKS EVERYWHERE

The all-new Smart Shopper portal6FEEDBACK | Fresh Living – Summer 2021



Type “QR code” into your Facebook app search bar.

Did you know you can only redeem your Smart Shopper points if your card is registered? WhatsApp PnP or visit smartshopper.pnp.co.za to register a new card, block a lost card, request a replacement card or update your details.

A R500 PICK N PAY VOUCHER.

STEP 5 Scan, and voila! Inspiration at your ﬁngertips.



TOWRITEUSANDWIN!

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 Email: letters@freshlivingmagazine.co.za  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

Helen Renders, the writer of this month’s winning letter, gets a PnP gift voucher worth R500. Email your letters Fresh Living’s editorial team.

Since discovering Fresh Living magazine, their creativity and conﬁdence has grown. The detailed, simple instructions and amazing pictures of the dishes captivate them. We are so proud that they have taken on this task with so much enthusiasm and we look forward each week to their next offering… Now, if only I can convince them to clean up properly! – Helen Renders

STEP 4

ARE YOU A NEW SMART SHOPPER? Register your card by dialling CARDNUMBER#*134*930* Oh? That’s new… PNP IS JUST A MESSAGE AWAY!

At the beginning of this year, my children (Daniel, 14, and Jade, 11) happily agreed to take on the responsibility of cooking one supper a week for our family of four. They choose the meal plan and let me know what ingredients they need. At ﬁrst I needed to assist them a bit but now, as they have become more comfortable in the kitchen, I can leave them to get on with it.

Winning letter

If you’re on the go and need to know more about store hours, specials or Smart Shopper offerings, simply send PnP a message on WhatsApp and follow the easy prompts. Here’s how it works: Add +27 600 703 037 as a contact.  Find the contact on WhatsApp. Start a chat by saying “hi”. Follow the easy prompts.

Align the QR code within the frame of the scanner.



Say it, write it and share your thoughts and ideas with us

We’re sure you’ve noticed we’ve started adding QR codes to some of our features. Here’s how to scan them and get inspired right that second!

li ng ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it.Printedpaperrecyclableon CONTENT DIRECTOR AND GROUP EDITOR Justine Drake PNP GROUP ART DIRECTOR Liezel le Roux FEATURES EDITOR Lindsay September HEAD OF FOOD Liezl Vermeulen DEPUTY FOOD EDITOR Gail Damon MANAGING EDITOR Kelly Smith DIGITAL EDITOR Amy Ebedes DIGITAL COPYWRITER Lesego Madisa DIGITAL DESIGNER Caro Botha GROUP MANAGING DIRECTOR Lani Carstens HEAD OF DIGITAL CONTENT Emma Odendaal ACCOUNT DIRECTOR Julia Ziegenhardt ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs FOR PICK N PAY Michelle van Schalkwyk-Haley CONTRIBUTORS Mandy Allen, Juwan Beyers, Liebe de Klerk, Susan Hayden, Chad January, Patrick Latimer, Donna Lewis, Toby Murphy, Toby Newsome, Samantha Page, Kristen Scheepers, Elizma Voigt, Caroline Webb REPRODUCTION Blue Ink Media EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0860 30 30 ADVERTISING30 Advertising Sales Manager: Michelle Dunn Email: Michelle.Dunn@johnbrownmedia.com Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemnifies Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party. Fresh Living is published on behalf of Pick n Pay by John Brown South Africa (Pty) Ltd © 2019. Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705 Tel: 021 486 7600 Fax: 021 486 7614. The contents of this magazine are protected by copyright and may not be reproduced without permission. When our Spring issue hit the shelves, readers had a few things to say… WE LOVE HEARING FROM YOU ONLINE! Comment, tweet or even DM us! li ng freshliving_pnp • Following • • • @foodiesof_cakewalk Love it! @the_luckycharming New issue, let’s go!!! pnpfreshliving.com WE ASKED: With place,restrictionslockdownstillinhowwillyoubespendingyourfestiveseason? YOU SAID: For a number of years our little group of friends, who all have children overseas, gather on Christmas Day for lunch. Us ladies get together to decide on the time and menu, plus we get our part of the meal to prepare (the hubbies have to sort the drinks). Since lockdown we’ve done much the same: arrived all masked up, greeted all round with fist bumps and the rest of the day proceeds. – Jannie Hurst WE POSE A QUESTION TO YOU, OUR LOYAL READERS, IN EACH QUESTION:ISSUE at does 20 representy? Send an email with “Reader Question” in the subject line and your answer couldletters@freshlivingtomagazine.co.zaandyourresponseappearinourAutumnissue. @cheflindamnikathi Happy Heritage Day. Heritage feast: Dumplings, samp, spinach, chakalaka, boiled hardbody chicken, beef tripe and short rib. #heritageday #flgrams Share your delicious Instagram snaps with us by tagging #FLGrams and you too could be featured! INWORDSOWNYOUR8FEEDBACK | Fresh Living – Summer 2021

And now their bestsellers have a brand new look! With Van Loveren’s new Heritage range, you’re set for summer and lush garden moments of your own.

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The lure of summer in full bloom means more time for relaxed family reunions and best-friend catch-ups. It’s the time of year when Van Loveren wine estate makes memorable moments in their lush summer gardens in front of the cellar, sharing the latest vintages with visitors.

40 lucky readers stand a chance to win a case of Van Loveren’s awardwinning ChardonnayDaydreamorPinotNoir,plusamixedcaseofotherVanLoverenwines,tothevalueofR960. Turn to page 4 to enter. DaydreamKeyword: Win10COMPETITION | Fresh Living – Summer 2021 pnpfreshliving.com

T&C apply. E&OE. Go to www.telkom.co.za for more information. Deals valid from 1 October 2021 and subject to change and availability. Deals and prices are subject to change and changes will be published on www.telkom.co.za. *Night Surfer data available on Telkom network between 12am and 7am. Our A Telkom Original gives unbeatable value with more data for the same price. Get it now in-store Dial *180# to load Download Telkom Prepaid app Call 081 180 R99 50% MORE VALUE Prepaid LTE data Data valid for 61 days for Anytime and 31 days for Night Surfer. 15GBR997.5GB Anytime data Night Surfer data* 7.5GB50%10GBWASNOWMOREVALUEPrepaidLTEdata Valid for 14 days. R496GB3GB Anytime data Night Surfer data* 3GB 4GBWASNOW

PHOTOS:

RECIPES

TOBY MURPHY

& STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT Whether your holiday housei is right at the seaside or not,i be inspired by the ocean’s bountyi and keep things simple when you’rei doing Christmas away from homei Seasidesoiree Spiced leg of lamb with tomatoes andyoghurt.cumin-scentedRecipeonpage14 Prawn slaw with nuoc cham dressing. Recipe on page 14

3 Tbsp (45ml) ﬁsh sauce

GOOD IDEA

SHOWSTOPPERONCE-A-YEAR

Yoghurt dressing: 1 cup (250ml) yoghurtdouble-creamPnPplain

CHEF’S NOTE

1 Tbsp (15ml) balsamic vinegar (optional)

14 |

1 clove garlic, thinly sliced

YOGHURTTOMATOESWITHANDCUMIN-SCENTED

PAIR WITH

If you want to braai the lamb instead, prepare medium-hot coals (you should be able to hold your hand above the grid for no more than 7 seconds). Braai lamb, turning regularly, for 25 minutes for medium doneness.)

Heat a griddle pan until smoking hot.

PRAWN SLAW WITH NUOC CHAM DRESSING

Toss tomato salad ingredients together and

Devein prawns and remove shells, leaving tail part intact. Heat oil in a pan over high heat, add prawns

1.7kg deboned leg of lamb

Grill lamb for 10-15 minutes, turning often. Finish lamb in the oven, cooking at 180°C for another 10-15 minutes.

Make it a sharing platter by serving sliced with a fresh tomato salad and ﬂatbreads on the side.

2 Tbsp (30ml) olive oil

1 tsp (5ml) ground cumin

2 Tbsp (30ml) balsamic Saltvinegar and milled pepper

SPICED LEG OF LAMB

Just before it’s done, squeeze lemon juice over lamb, remove from oven and rest meat for 15 minutes.

SERVES 8 (AS A SIDE)

Handful fresh basil, torn

Toss veg with red onion, sprouts and herbs in a large serving bowl. Whisk ingredientsdressingtogether.

Tomato salad:

EVERYDAY EASY Substitute leg of lamb with lamb chops or sliced steak

SERVES 8

set aside to marinate for an hour at room temperature.

Whisk together yoghurt dressing ingredients. Slice lamb and serve on a platter with tomato salad and yoghurt dressing.

Slaw: 1 cucumber ½ packet (500g) carrots, peeled 1 packet (200g) mangetouts ½ red onion, thinly 1slicedpacket (100g) mung bean sprouts (optional) ¼ punnet (5g) each fresh mint, basil and Nuoccoriandercham

Cut cucumber, carrots and mangetouts into matchsticks.

Season lamb well. Mix oil, balsamic vinegar and spices together, and rub the mixture into the meat.

ALVI’S DRIFT BLANC DE BLANC, R100

Salt and milled pepper Juice (60ml) of 1 lemon

Add cooled prawns to salad and serve with dressing on the side or drizzled over.

1 packet (700g) PnP Vannamei prawns, Glugdefrostedolive oil

Deboned leg of lamb

Grated peel of 1 lemon Lemon juice, to taste

dressing: 2 cloves garlic, ﬁnely 2chopped red chillies, ﬁnely ¼choppedcup(60ml) lukewarm water

Preheat oven to 180°C.

Glug olive oil (or olive oil blend)

Juice (60ml) of 2 limes (or a lemon)

(If you prefer it medium to well done, add another 10-15 minutes.)

and garlic. Season. Fry prawns for 4-6 minutes until bright pink, taking care not to overcook as they will become dry.

Remove from heat, drizzle with lemon juice and set aside to cool.

1 packet (250g) mixed cherry tomatoes

Make this salad the main event by bulking up with PnP Asian leaf mix, 2 sliced avocados and a handful of chopped and toasted cashew nuts.

Handful fresh parsley, chopped

4 tsp (20ml) each ground cumin, groundcoriander and smoked paprika

A Vietnamese take on prawn salad, with lots of texture and a little kick.

Pinch each ground cloves and cinnamon Juice (60-120ml) of 1-2 Flatbreadslemons, for serving

2 Tbsp (30ml) brown sugar

1 large onion, ﬁnely chopped

½ cup (125ml) dry white wine

2 each red and green chillies,

SEASIDE FEASTING

SERVES 4-6 (as a starter)

Glug olive oil blend

Handfulchoppedfresh coriander and basil leaves

1 loaf crusty bread, such as ciabatta

2 spring onions, chopped

feast. PnP FISHMONGER’S WEST COAST MUSSELS IN HALF SHELL TRY THIS THRIFTY Cut costs by using a frozen marinara seafood mix instead of mussels to feed a bigger crowd TREAT Use locally sourced mussels

This fragrantly spiced sauce needs lots of bread for soaking up the goodness!

1 stick lemongrass (optional)

Deglaze with wine and reduce for 1-2 minutes.

2 tsp (10ml) PnP garlic, ginger and chilli paste

Salt and milled pepper

for

2 packets (500g each) PnP West Coast mussels in half shell, 1defrostedcan(400g) coconut cream or coconut milk (regular cream works too)

1 tsp (5ml) red chilli paste

Serve mussels steaming hot, sprinkled with spring onion, chilli and herbs. Add lime or lemon wedges and lots of bread for mopping up sauce.

Lime or lemon juice, to taste

Heat oil in a medium pot on the stove (or in a potjie on the ﬁre over medium-hot coals).

These locally sourced mussels freshly frozen and can be cooked in under 10 minutes a quick summer

Lime or lemon wedges

are

COCONUT CREAM MUSSELS

For serving:

Sauté onion until soft and golden, about 5 minutes. Add pastes and lemongrass, and cook for a minute.

Tip in mussels and coconut cream. Cover and cook for 6-8 minutes, until mussel meat ﬁrms up and turns bright orange. Season well and add lime or lemon juice.

Shell and devein 15 (250g) defrosted PnP Vannamei prawns. Place in a colander over a pot of boiling water, seal with a tight-ﬁtting lid and steam for 3-5 minutes until bright pink. Set aside to cool. Thinly slice 2 celery stalks and toss with 1/³ cup (80ml) tangy mayonnaise, juice (60ml) of 1 lemon, ½ tsp (3ml) cayenne pepper or paprika, a dash of Tabasco (optional) and cooled prawns. Season and set aside. Cut a 30cm baguette into 5cm-thick slices. Halve each slice like a bun, keeping the bottom attached. Brush with melted butter and toast in a hot pan. Fill with salad leaves and prawn ﬁlling just before serving.

FESTIVEGET rPrawns PAIR WITH DE LIMESTONEWETSHOFHILLCHARDONNAY,R105 CHANGETOSUBJECTBEMAYANDPRINTTOGOINGOFTIMEATCORRECTPRICES

MAKES 12 ROLLS

16 | Fresh Living – Summer 2021

1 Tbsp (15ml) lemon juice

Brush fish lightly with sauce, reserving some for basting.

a foil-lined baking tray or braai grid, and top with the snoek. Season fish lightly.

1 tsp (5ml) chilli Microgreensflakes and fresh coriander, for serving

Melt butter, soy sauce, apricot jam, lemon juice and chilli flakes in a saucepan, whisking to make sure it’s smooth.

4 Tbsp (60ml) soy sauce or tamari ¼ cup (60ml) smooth apricot jam

Serve fish hot with lemon slices, garnished with microgreens and coriander.

Change up the familiar butter-andapricot glaze by adding soy sauce for an umami punch and a rich –result.caramelisedBraaiorbakeit’suptoyou.

UseLocalAFFORDABLEfavesnoekistheheroASPIRATIONALsalmonfilletsforsomethingspecial SEASIDE FEASTING

1 (800g) PnP frozen braai snoek, defrosted Lemon slices, for cooking and serving Salt and milled pepper

SOY, APRICOT & SNOEKCHILLI-SPICED

Preheat oven to 180°C or medium-hotpreparecoals on the fire.

2 Tbsp (30ml) butter

SERVES 4-6

Bake or braai for 20-25 minutes, basting every 4-5 minutes.

Place a layer of lemon slices (about 10) on

3 tubs (175g each) medium-fat cream cheese

RUBY AND STONE FRUIT

Base:

1 punnet (100g) raspberries

Topping:

RUBY AND STONE FRUIT FRIDGE CHEESECAKE

Filling:

Blitz cream cheese, half the sugar and raspberries until smooth. Whisk cream, remaining sugar and vanilla to stiff peaks in a separate bowl.

Decorate tart with sliced fruit (shaped into spirals or roses), berries and pomegranate rubies. Return to fridge to firm up again. (If it’s a hot day and you’ll be serving it outside, pop the tart into the freezer for 5-10 minutes.)

½ cup (125ml) cream, well chilled

through remaining mixture – doing it in two parts keeps the cream aerated.

Serve cold.

Take it to the freezer

FRIDGE 18 | Fresh Living – Summer 2021

Press mixture into a 23cm tart tin (a loose-bottomed tin is easiest).

Whisk chilled cream, sugar and vanilla to stiff peaks.

Spoon ice-cream mixture into a freezer-safe bowl and freeze for 2-3 hours.

Whisk to break up any lumps and freeze again for 4 hours, or overnight.

INTERNS:FOOD BEYERSJUWANKLERK,DELIEBE

½ cup (125ml) cream, well chilled

1 punnet (100g) fresh raspberries

6 plums, cut into wedges

Whisk a third of this cream mixture through the cream cheese mixture, then gently fold through remaining cream – doing it in two parts keeps the cream aerated for a fluffy filling. Spoon over biscuit crumb base and refrigerate for at least 6 hours or overnight.

6 nectarines, cut into

1wedgespacket (200g) Nutticrust biscuits, crushed

To assemble, whisk cream, sugar and vanilla together to medium-stiff peaks.

Top with fruit, ice cream, whipped cream and a sprinkle of cookie crumbs.

The humble cheesecake gets dressed up for festive success with stone fruit and ‘rubies’ (pictured on page 20). Serve directly from the fridge for easy slicing.

Blitz biscuits in a food processor to a fine crumb, then add butter and mix to combine.

1 packet (200g) PnP gingernut biscuits

1/³ cup (80g) butter, softened

1 tsp (5ml) vanilla essence (optional)

SERVES 8

3 plums, very thinly sliced

SERVES 8

¼ cup (60ml) castor sugar

1 L box custard, chilled

1 tsp (5ml) vanilla essence

Spoon cookie crumbs into the base of serving glasses.

To assemble:

ICECUSTARDCREAM WITH PEACHES AND CREAM

3 nectarines, very thinly sliced

Inspired by the nostalgia of canned peaches and custard, we bring you this fruity sundae – a layered dessert that can replace the trifle on any festive menu.

2 tsp (10ml) vanilla essence (optional)

1 cup (200g) castor sugar

Whisk a third of this mixture through cold custard, then gently fold

½ cup (100g) castor sugar

SEASIDE FEASTING pnpfreshliving.com

1 cup (250ml) cream

½ tub (50g) pomegranate rubies

in every glassTry BombayNewBramble

Rubyandsonfui fidg cesecake

FESTIVEGET Recipe on page 18

COOK’S NOTE This tart has no gelatine, which gives it a very light and fluffy texture. Keeping the ingredients cold is the key to success. If your tart is going to stand at room temperature for a while, add 4 tsp (13g) sponged gelatine for a firmer filling.

Take it to the fridge

CHRISTMAS DE LURPAKSERVES®

classicsChristmas With the nostalgia of Christmas all around us, we’re sharing the traditional must-haves that only grace the table once a year PHOTOS: TOBY MURPHY RECIPES & STYLING: CHAD JANUARY FOOD ASSISTANT: JUWAN BEYERS THE VERY BEST OF THE FESTIVEGET Fresh Living – Summer 2021 | 23pnpfreshliving.com Citrus, chilli gammon.sage-glazedandRecipeonpage24

PAIR WITH FRAMR150SYRAH, CHANGETOSUBJECTBEMAYANDPRINTTOGOINGOFTIMEATCORRECTPRICES 24 | Fresh Living – Summer 2021 NEW

CITRUS, CHILLI AND GAMMONSAGE-GLAZED

Place gammon, fruit juices, onion, garlic, herbs and chillies in a 6-8L pot. Bring to a boil.

For serving: Handful sage leaves, sliced red chilli and 1-2 oranges, halved

Flash-fry sage leaves until crispy and char orange halves cut-side down in a griddle pan.

TRY THIS

Heat oil in a large pan and fry onion, garlic and thyme for 5 minutes or until golden.

Spread mushroom stufﬁng underneath the skin to cover the entire breast. (Stufﬁng the skin of the legs is optional.)

1 red chilli, deseeded and Handfulchoppedfresh sage, chopped

Use brown sugar instead of honey, making sure to stir until dissolved and simmering to reduce until sticky.

Add ciabatta and parsley and cook for another 2-3 minutes.

cool, removing the netting once it’s cool enough to touch. (Don’t wait until it’s cold or the netting will be too difﬁcult to remove.)

SERVES 8-10

Add reserved cooking liquid to glaze ingredients and simmer for 5-8 minutes until sticky and syrup-like.

Add button mushrooms and cook for 5-8 minutes until soft.

1 onion, halved

4 cups (1L) orange juice

Handful fresh sage and bay leaves

1 (about 2.5kg) PnP beechwood smoked gammon

¼ cup (60ml) soft butter Salt and milled pepper 1 punnet (200g) exotic mushrooms, ﬁnely chopped (optional)

COOK’S NOTE

Set gammon aside to

Stufﬁng: Glug olive oil

Serve gammon drizzled with extra glaze. Garnish with crispy sage, sliced chilli and charred citrus.

1 (about 1.2 kg) free-range whole chicken, giblets removed 2 red onions, halved 2 bulbs garlic, halved Handful each fresh sage and thyme

Preheat oven to 200°C and place gammon on a lined roasting tray.

Brush gammon with some glaze and roast for 20-25 minutes, basting as you go and cooking until sticky and golden.

Remove from heat and cool completely.

Remove gammon from pot, reserving 1-2 cups of cooking liquid for the glaze.

SERVES 4-5

Remove skin carefully, using a sharp knife. Score remaining fat into diamond shapes, being careful not to cut through the meat as this will dry it out.

Not only delicious, it’s also sow-friendly.

PnP SMOKEDBEECHWOODGAMMON

Simmer for 1½ hours (or 20-25 minutes per 500g of gammon), making sure the meat is submerged in liquid. (You may have to top it up with some liquid halfway through).

ROASTSTUFFEDMUSHROOM-CHICKEN

1 red onion, chopped 4 cloves garlic, chopped 6 sprigs thyme

Add egg to stufﬁng

2 Tbsp (30ml) Dijon mustard

mixture once cool.

1 punnet (250g) white button mushrooms, ﬁnely chopped ½ ciabatta, ﬁnely torn (or use blitzed or grated stale Handfulbread)fresh parsley, 1chopped egg

Placing stufﬁng under its skin and inside the cavity produces a beautifully juicy roast chicken. If you need to feed more guests, simply double the recipe.

2 red chillies, halved

Glaze: 1 cup (250ml) honey (or see cook’s note below)

Serve any leftovers cold on ciabatta, generously topped with mustard or mayo!

2 bulbs garlic, halved

Loosen the skin of the chicken by running your ﬁnger under the edge of the skin at the bottom of the breast. (Take care not to tear the skin.)

Use the leftover stufﬁng to ﬁll the chicken cavity.

Preheat oven to 200°C. Arrange halved onions, garlic bulbs and herbs in a deep roasting pan. Melt half the butter to use for basting. Rub the rest over the chicken.

Add chicken to roasting pan. Season well.

3 cups (750ml) sparkling apple juice

Roast for 60-80 minutes, basting regularly with melted butter. If using exotic mushrooms, add to the pan 10 minutes before the end of cooking time. Serve chicken on a platter with roasted onions, garlic and mushrooms, drizzled with pan juices (or make a quick gravy, opposite).

SAVE Swap mushrooms for spinach and feta for the stuffing.

– Summer 2021 | 25

FESTIVEGET pnpfreshliving.com

QUICK GRAVY Remove chicken from roasting dish and pour all remaining juices and pan scrapings into a saucepan. Add 1 cup water and simmer for a few minutes. Thicken with cornflour and add a generous knob of butter. Don’t forget to season with salt, pepper and lemon juice!

Fresh Living

Gremolata:

Preheat oven to 180°C. Thinly slice cuthasselback-stylebutternut(don’tallthewaythrough).

4 medium butternuts, peeled and halved 2 bulbs garlic, halved Olive oil, for drizzling 1 Tbsp (15ml) smoked paprika or chilli ﬂakes Handful fresh coriander, chopped Salt and milled pepper ½ cup (125ml) butter Juice (60ml) of 1 lemon Handful fresh sage 3 discs (120g) feta

2 red chillies, deseeded and chopped

Blitz ingredients,gremolataexcept the ciabatta, in a blender to form a chunky paste (or use a pestle and mortar). Season well. Toss in toasted ciabatta chunks and stir to coat. Serve butternut with chunky gremolata and baked feta.

BAKEDGREMOLATAWITHBUTTERNUTHASSELBACKCRUNCHYANDFETA

Whether it’s the main event or a side show, this veggie roast is a winner!

½ red onion, chopped ¼ cup (60ml) olive oil Juice (60ml) and grated peel of 1 lemon Salt and milled pepper

SERVES 8 (as a side)

Place butternut and garlic on a greased baking tray, drizzle with oil, sprinkle with paprika or chilli ﬂakes and coriander, and season. Heat butter in a pan on medium-high heat until browned. Add lemon juice and sage and set aside to infuse. Roast butternut for 20-25 minutes, basting often with brown butter. Place whole feta discs around the butternut and roast for a further 10-15 minutes, basting with brown butter.

Handful each fresh mint, parsley and coriander

½ ciabatta, torn into chunks and toasted

Fresh Living – Summer 2021 | 27

BRANDY SNAP DISCS

To learn how to make spun sugar, use your phone’s camera to scan the QR code. Plus find a simple cheat’s trifle, too! Show o ertr TIME FOR TRADITION onRecipepage28

Combine 1/³ cup (50g) butter, ½ cup (125ml) light brown sugar and 3 Tbsp (45ml) golden syrup or honey in a saucepan. Heat for 5-6 minutes until sugar dissolves. Cool for 5 minutes. Stir in ½ cup (125ml) cake ﬂour and a pinch of ground ginger until smooth. Preheat oven to 180°C. Thinly spread mixture on a lined baking tray (allow room for expansion) and bake for 5 minutes. Remove from oven and use a cookie cutter to cut out discs (work quickly before it sets). Cool completely. Store in an airtight container until needed.

¼ cup (60ml) water 6 Tbsp (90ml butter ½ cup (125ml) cream

Combine Peppermint Crisp, mint chocolate and one Flake, broken into pieces, in a bowl. Stir half the chocolate mixture into the caramel

1 slab (150g)

Tennis biscuits

Sea salt ﬂakes, to taste

Spoon half the tart mixture over biscuit base.

Bake instructions.accordingbrowniestopacket

2½whippedcans (397g each)

THE CRISPPEPPERMINTULTIMATETART

Fold whipped cream and vanilla essence into Caramel Treat.

Cool completely and cut into squares. Combine sugar and water and heat gently until sugar dissolves. Boil, without stirring, until large bubbles appear and the colour changes to amber – this can take 10-15 minutes but it changes suddenly, so watch it closely! Add butter and whisk vigorously. Remove from heat, add cream and whisk until smooth. Add salt ﬂakes and cool completely. Whisk cream cheese and 1 cup cooled caramel together until smooth. Fold in whipped cream. Place a layer of brownies in a large glass bowl. Top with caramel mousse, then berries. Repeat for a second or even third layer and top with brandy snaps. Drizzle with leftover caramel. recipe can be halved to make a single-layer dessert. It also works just as well without the

Repeat with the second packet of biscuits and leftover caramel mixture. Decorate with reserved chocolate. Refrigerate for at least 3-4 hours or overnight. Serve chilled, garnished with mint leaves and the other Flake chocolate.

This

A South

2 boxes (550g each) chocolate brownie premix

SAVEFlake!

2ofbyMakeintofavouriteAfricantransformedaChristmasclassic.itextradecadentusingdifferenttypeschocolate.packets(200geach)

1 slab (150g) mint chocolate, chopped

Fresh mint leaves, to decorate

TRIFLESALTEDBROWNIECHOCOLATESHOWSTOPPERANDCARAMEL

SERVES 6-8

Low on time? Replace brandy snap discs with crumbled ginger biscuits between layers; caramel with Caramel Treat; and leave off the spun sugar – it’s just as impressive!

Use 1 packet of biscuits to cover the base of a 20cm pie dish. (If it’s a round dish, use broken biscuits to ﬁll the gaps around the edges.)

and cream mixture. (Reserve chocolate.)remaining

Peppermint Crisp chocolate, chopped

1 tsp (5ml) vanilla essence

PnP CARAMELCHOCOLATETRIFLE

28 | Fresh Living – Summer 2021 pnpfreshliving.com TIME FOR TRADITION

2 (40g each) Flake chocolates

Caramel: 1 cup (200g) sugar

Mousse: 2 cups (450g) full fat cream cheese (medium fat works too) 2 cups (500ml) cream, whipped SERVES 8-10

Spend less time in the kitchen: layers of mousse, caramel sauce and chocolate ganache topped with decadent brownie pieces ensure there will be no leftovers!

Caramel Treat, whisked to loosen it up

TRY THIS

3 cups (750ml) cream,

2 handfuls fresh berries 1 batch brandy snap discs (see recipe on page 27)

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PHOTOS: DONNA LEWIS RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS theway:ChristmasCelebratetheSouthAfricanoutsideinsunshine,withgrilledmeatfitforthespecialoccasion Braai and merrybe FESTIVEGET Halloumi and asparagus skewers. Recipe on page 32 Grilled asparagus on spiced yoghurt. Recipe on page 32 Fresh Living – Summer 2021 | 31

2 Tbsp (30ml) soy sauce

4 cloves garlic, ﬁnely ½choppedtsp(3ml) paprika

Braai pork belly for 15-25 minutes, basting and turning as you go. It should become crisp and golden.

3 Tbsp (45ml) honey

2 cinnamon sticks

3 Tbsp (45ml) butter, softened Sweet mustard (optional), for serving

Prepare hot coals – you should be able to keep your palm just above the grid for 7 seconds. Score fat on top of the pork belly, taking care not to cut through the meat.

Place on a platter and drizzle with plum sauce. Slice and serve with extra plum sauce and sweet mustard, if using.

Sweet chilli sauce: ¾ cup (180ml) water ½ cup (125ml) sugar ½ cup (125ml) rice vinegar or white wine vinegar

pork should become crisp and dark brown. Serve rashers hot off the braai, drizzled with sweet chilli sauce and garnished with coriander and spring onion.

CRISP DRESSINGSOURCOLESLAWAPPLEWITHCREAM

SERVES

2 bulbs baby fennel

5 carrots, cut into 5matchsticks radishes, thinly sliced

HALLOUMI AND ASPARAGUS SKEWERS

Saltmayonnaise and milled pepper

Combine 1/³ cup (80ml) each basil pesto and olive oil with juice (30ml) of ½ lemon. Set aside. Break chalky bottom tips off 2 packets (250g each) asparagus – they snap off naturally at the ends –and discard. Cut 2 packets (200g) braai halloumi into 2cm-thick strips. Thread asparagus spears and halloumi onto 6 skewers (2-3 layers per skewer). Drizzle with olive oil and season, adding chilli ﬂakes if you like. Prepare medium-hot coals (or a hot griddle pan). Grill skewers until halloumi is golden and asparagus charred and bright green. Serve immediately with basil pesto dressing and fresh basil scattered on top. SERVES 6

GRILLED ASPARAGUS ON SPICED YOGHURT

PnP SMOKEDBEECHWOODPORKBELLY

pnpfreshliving.com

Combine6 red wine, sugar, spices and plums in a saucepan and simmer for 15 minutes, until thickened slightly and plums are soft. Set aside to cool. (Strain the sauce if you prefer it smoother.)

Combine honey and butter and lightly baste the scored fat.

1/³ cup (80ml) brown sugar

SERVES 6-8

1 cup (250ml) red wine

SERVES Combine6 cornﬂingredients,sauceexceptour,inapot.

This smoked pork cut is quicker cooking than regular pork belly, plus has layers of smoky ﬂavours.

With all the deliciously rich pork on the braai, you’ll want a zesty salad to lighten things up.

1 tsp (5ml) wholegrain mustard

¼ cup (60ml) sour cream

1 packet (200g) ﬁne green beans

Simmer for 3-5 minutes to infuse. Add cornﬂour paste and cook for another 3 minutes, until sauce has thickened slightly. Set aside. Prepare hot coals – you should be able to keep your palm just above the grid for 7 seconds. Cut pork belly into 2cm-thick rashers. Combine soy sauce and honey and baste pork. Braai rashers for 18-20 minutes, basting and turning as you go. The

This one’s a winner!

Combine ½ cup (125ml) PnP double-cream plain yoghurt, juice (60ml) of 1 lemon, 1 tsp (5ml) each ground cumin and ground coriander, and a handful chopped fresh dill (optional). Season and spread on a platter. Prepare medium-hot coals (or a hot griddle pan). Break chalky bottom tips off 2 packets (250g each) asparagus – they snap off naturally at the ends – and discard. Toss asparagus spears in a glug of olive oil and season. Grill asparagus for 8-10 minutes until bright green and well-charred. Cool slightly, then arrange on top of yoghurt mixture. Top with 1 packet (100g) crimson leaf mix. Sprinkle with seed mix of choice – we used spicy dukkha. SERVES 4-6

TRY THIS

Flavourfully smoked, this pork belly crisps up beautifully and tastes similar to gammon.

These spritely skewers are the perfect starter. Best served straight off the braai, before the halloumi ﬁrms up.

CHILLIWITHRASHERSPORKSOY-BASTEDBELLYSWEETSAUCE

1-2 fresh chillies, ﬁnely chopped (optional) 1 tsp (5ml) cornﬂour, mixed with some water to make a paste

2 Granny Smith apples, quartered and ﬁnely sliced

Blanch sugar snap peas and green beans lightly. Finely shred cabbages and thinly slice fennel using a mandolin or veg peeler. Toss well with other salad ingredients. Mix dressing ingredients. Serve salad with dressing on the side, or toss together just before serving.

1 star anise

Cutting pork belly into rashers ensures even cooking and the crispiest result.

1 red baby cabbage

6 plums, halved and 1stoned(about 700g) PnP beechwood smoked pork belly

FESTIVEGET 2 ways with pork belly

½ punnet (10g) fresh

SMOKED PORK BELLY WITH PLUM SAUCE

Dressing:coriander

1kg boneless pork belly ¼ cup (60ml) soy sauce ¼ cup (60ml) honey Fresh coriander and spring onion, chopped, for serving (optional)

2 green baby cabbages

¼ cup (60ml)

1 packet (200g) sugar snap peas

FLAMED FESTIVE LUNCH Splurge Make it a jewelled slaw pomegranatewithrubies. Smoked pork belly with plum sauceSoy-basted pork belly rashers with sweet chilli sauce Crisp coleslawapplewithsourcreamdressing

pnpfreshliving.com

Place gammon in a pot with ginger ale, water and spices. Add more water if gammon isn’t completely submerged. Bring to the boil then reduce to a simmer. (Place a plate or something heavy on gammon to keep it submerged if necessary.) Simmer for 20-25 minutes per 500g. Drain and cool until it’s easy to handle, but don’t let it get cold. Pat dry and remove netting, then gently remove skin.

Braai fat-side-down,gammon,for 15-20 minutes, basting and turning regularly to get an even char and ensure all sides are golden. Use tongs to hold gammon

1 cup (250ml) ginger ale

You can ﬁnish this gammon in a kettle braai to crisp up the fat. Pair with a side of mustardy potato salad or crisp carrot salad.

½ red onion, ﬁnely sliced

Lower heat and simmer glaze for 8-10 minutes to reduce by one third. Prepare kettle braai with medium-hot coals – you should be able to keep your palm just above the grid for 8-9 seconds (any hotter and the gammon fat will burn without crisping up completely.)

3 bay leaves

2 bottles (2L) ginger ale

If you’re nervous about using the braai, and want a perfectly even, crisp top on your gammon, the oven will do the trick! Roast at 180˚C for 20-25 minutes until fat is golden.

Glaze:

1 cup (250ml) pineapple juice

1 pineapple, peeled and cut into wedges

SERVES 8-10

Place pineapple wedges around gammon and braai until slightly charred, 5-7 minutes, then slice into chunks. Serve gammon on a platter with pineapple and red onion scattered around it, and sides of your choice.

1 (1.3kg) bonelessbeechwoodPnPsmokedgammon

6 black peppercorns

while braaiing the edges. (You can put the lid on your braai in between turns to ensure heat reaches all sides of the meat.)

SPICED GINGER ALE & GAMMONPINEAPPLE

COOK’S NOTE:

PAIR WITH PAUL VILLAGECLUVERPINOTNOIR,R130

Score fat using a sharp knife, taking care not to cut too deep. Set aside. Combine tosaucepaningredientsglazeinaandbringtheboil.

1 cup (250ml) brown sugar

6 cups (1.5L) water

1/³ cup (80g) butter, melted

SERVES 6-8

1 loaf artisanal ciabatta

8 sprigs thyme

1 clove garlic, finely grated

1 wheel (about 120g) camembert, scored

4 sprigs rosemary

For braaiing:

Nestle in between medium-hot coals and braai for 12-15 minutes, rotating bread regularly for even cooking.

This bread dip is best made in the oven, where the heat source is at the top. If you want to do it on the braai, wrap in foil and nestle between the coals.

Add 2 Tbsp (30ml) brown sugar and 2 Tbsp (30ml)i balsamic vinegar and cook untili reduced and sticky.i

FESTIVEGET

Cut a hole in the centre of bread using cheese wheel as a “stencil” and taking care not to cut all the way through. Hollow out the hole, then slice the top of the bread in a crisscross pattern. Nestle camembert in bread. Combine butter, herbs and garlic, and brush bread liberally, including between the slits.

Festive tear-and-share baked ciabattacamembert

Bake for 15-20 minutes at 180°C until cheese is molten inside and bread is browned and crisp. Serve hot, with caramelised onions (see cook’s note). Break off bread pieces and dip away!

Wrap bread in foil, keeping foil loose on top to prevent cheese getting stuck to it.

COOK’S NOTE Caramelised onions are a perfecti sweet finish to this rich bread dip. Sautéi 2 largei sliced onions over medium heat for 10iminutes.i

CUCUMBERWITHAUBERGINEPIRI-PIRICOOLINGSALAD Nestling 4andallowsbetweenauberginesthecoalsthemtosteambecometender.large aubergines, Glughalvedolive oil Salt and milled pepper 1/³ cup (80ml) piri-piri sauce ½ bulb fennel ½ punnet (10g) each fresh mint and coriander 2 Mediterranean cucumbers ½ cup (125ml) yoghurtdouble-creamPnP Handful each pumpkin seeds and sesame seeds ½(optional)tsp(3ml) cumin seeds (optional) SERVES 8

Char on braai grid for about 10 minutes. Brush with piri-piri sauce and wrap each aubergine in foil. Nestle parcels around the coals and cook for 15 minutes until soft and well-browned.

COOK’S NOTE Not a fan of piri-piri? Use BBQ or soy-based stir-fry sauce instead. PAIR WITH THEBELLINGHAMMASTERPIECEREDBLEND,R150 36 | Fresh Living – Summer 2021 pnpfreshliving.com CHANGETOSUBJECTBEMAYANDPRINTTOGOINGOFTIMEATCORRECTPRICES FESTIVEGET

Slice fennel bulb and cucumbers thinly. Toss herbs, fennel and cucumber with yoghurt and season. Toast seeds, if using, in a glug of oil in a hot pan until fragrant and popping. Serve aubergine warm with cucumber salad, sprinkled with seed mixture.

Chop fronds off fennel and chop them ﬁnely, along with mint and coriander.

Prepare medium-hot coals – you should be able to keep your hand above the grid for 8-9 seconds. Brush aubergines with oil and season well.

‘ TI S T HE SEASON T O TRY SOMETHING NE W

2 eggs

marshmallows, charred, for serving 6-8 chocolate-covered

INTERNS:FOOD BEYERSJUWANKLERK,DELIEBE pnpfreshliving.com

1 cup (200g) white sugar

Preheat oven to 180°C. Whisk sugar, salt and eggs with an electric beater until fluffy. Add melted butter and vinegar and mix well. Dissolve bicarb in milk and add to wet mixture. Sift flour, cocoa and baking powder into a separate bowl. Fold dry mixture

Chop 1 slab chocolate into bits, place in a bowl and pour over hot cream, stirring until melted.

12-16

2 Tbsp (30ml) butter

cup

2

the pudding absorbs it. Heat remaining cream until hot but not boiling. Chop up the other slab of chocolate in a bowl and pour over hot cream, stirring until melted. Set aside to firm up (or place in the fridge for a few minutes).

²/³ cup (100g) cake flour 3 Tbsp (45ml) cocoa powder 1 tsp

Heat 1 cup cream with the sugar until hot but not boiling.

,

1meltedTbsp (15ml) vinegar

Spread chocolatecooledover pudding just before serving.

Top with abiscuitsmarshmallowscharredandtocreates’moreseffect.

1 tsp (5ml) bicarbonate of soda

baking Sauce:powder

digestive biscuits, for

Remove pudding from oven and pour over chocolate sauce so that

through wet mixture. Pour into a 25cm square ovenproof dish. Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.

Pinch salt

¾ (180ml) milk (5ml)

SERVES 6-8

Keep things local and lekker by finishing with a classic South African dessert. Match the braai theme by adding charred marshmallows – as if it couldn’t get any better!

serving

Chocolatepuddingmalva

cups (500ml) cream ¼ cup (50g) sugar 2 slabs (100g each) dark or milk chocolate

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Sunshispread PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT This festive season, enjoy the weather to the fullest and eat outside. Whether it’s poolside, in the garden or on the stoep, this laid-back feast ensures good times ahead PnPmaplecamembertphyllo-wrappedwithsyrupandthyme,R79.99 Cider-fried chorizo with olives. Recipe on page 43 Recipe“carpaccio”Spanspeksaladwithsalamiandmozzarella.onpage43 Fresh Living – Summer 2021 | 41pnpfreshliving.com

42 | Fresh Living – Summer 2021 pnpfreshliving.com ALL-OUT ALFRESCO

A game-changing combo of sweet summer fruit and salty charcuterie.

Add dried fruit, sherry,

Flavourfully spiced with hints of sherry and dried fruit, this Mediterranean bird is simply to die for!

2 cups (500ml) chicken stock

1 large free-range(1.2kg)chicken

Salt and milled pepper

1 packet (100g) raw almonds, toasted and chopped, for serving

SERVES 4-6

SERVES 4-6(as a starter)

WITHCHORIZOCIDER-FRIEDOLIVES

½ cup (125ml) sultanas and/or cranberries

PNP SPICYSARTACHORIZO

½(optional)tsp(3ml) fennel seeds, 3(optional)crushedTbsp(45ml)

1 cup (250ml) dry sherry

1 tsp (5ml) cumin seeds, crushed

“CARPACCIO”SPANSPEK SALAD WITH SALAMI AND MOZZARELLA

Roast for another 15-20 minutes.

TRY THIS

2 red onions,

olive oil

COOK’S NOTE:

Chorizo a la sidra is a common tapas dish in the cafés of northern Spain. Adding cider to the pan creates a rich spiced gravy that’s perfect for dipping.

WITHTUSCANSHERRY-ROASTEDCHICKENGRAPES

Peel and deseed half a spanspek (sweet melon). Cut into 4 wedges, then very thinly slice each lengthways. Halve and slice 2 nectarines in the same way. Add 1 packet (80g) rocket, ½ punnet (10g) basil and ½ sliced red onion to a salad bowl, top with fruit slivers and toss. Dot with 1 tub (200g) PnP bocconcini (fresh mozzarella balls) and 1 packet (100g) Italian salami. Season and drizzle with olive oil just before serving.

Preheat oven to 200°C. Season chicken well, sprinkle with spices and drizzle with oil. Rub chicken skin all over to spread ﬂavours.

Place chicken in a deep roasting pan and stuff cavity with red onion and thyme.

This imported Spanish sausage is the perfect tapas splurge.

10quarteredsprigsfresh thyme

1 head garlic, halved

vinegar and stock to roasting pan.

Heat a glug of olive oil in a pan over high heat. Slice 1 coil of PnP chorizo sarta into 2cm-thick slices and fry for 3-4 minutes until crisp. Add 2 bay leaves, 2 thyme sprigs and 2 cups (500ml) cider. Reduce heat and simmer for 3-5 minutes to reduce and infuse. Spoon into a serving dish, add 1 packet (200g) drained calamata olives and toss to cover in sauce. Serve warm with crusty bread. SERVES 6(as a starter)

Serve chicken on a platter with nuts, grapes, roasted garlic and pan juices or gravy (see below).

¼ cup (60ml) sherry vinegar (or red wine or rice vinegar works too)

1 tsp (5ml) sumac

If you want extra gravy for serving, add 1 cup stock, a splash of vinegar and pan juices to a pot and simmer for 3-5 minutes to thicken slightly.

1 punnet (500g) red grapes

1 punnet (500g) green cotton candy grapes

Drizzle garlic halves with oil and nestle around chicken. Roast for 40-50 minutes until golden, rotating pan halfway through and spooning pan juices over chicken. Remove from oven, baste chicken with pan juices again and add grapes to pan.

3 sprigs rosemary 10 sprigs sage

Left to simmer and brown slightly, butter develops a nutty, deep ﬂavour that becomes slightly sweet.

1½ cups (375ml) lukewarm water

Dough:

¼ cup (60ml) butter, melted

1 sachet (10g) instant yeast

FROZEN BERRY MARGARITAS

Heat 1 cup (250ml) each water and sugar, stirring until sugar dissolves. Add 6 bruised basil leaves and ½ tsp (3ml) vanilla seed paste (optional) and remove from heat. Cool to room temperature then strain. Stone and quarter 1 punnet (6s) peaches or nectarines. Blitz syrup and fruit in a blender until smooth. Divide purée between 6-8 glasses and top with prosecco or brut sparkling wine, stirring lightly before serving. Garnish with stone fruit and basil. MAKES 6-8

MAKES A 35CM LOAF

Spread dough out using your ﬁngers, sprinkle with herbs and salt ﬂakes, and poke holes all over. Drizzle with olive oil. Set aside for 15 minutes, while preheating oven to 250°C.

Gently place dough in a lined and well-oiled deep 35x25cm tray.

Bake for 5 minutes, reduce heat to 220°C and bake for 10 minutes more.

1 Tbsp (15ml) sugar

Place in a lightly oiled bowl and cover with clingwrap directly on the surface. Prove for 1 hour, then fold dough in half and prove for another 90 minutes, repeating the folding process at the 30- and 60-minute marks. (This traps air instead of knocking it out, creating characteristic bubbly bread.)

Brush top of bread with garlic butter and bake for another 5-8 minutes. Remove, cool in the tray, then place on a wire rack to cool completely.

44 | Fresh Living – Summer 2021 ALL-OUT ALFRESCO

Melt butter in a pan on medium heat and simmer for 4-5 minutes until it turns dark brown. Remove from heat. Combine ﬂour, salt, sugar and yeast in a stand mixer.

Simmer melted butter and garlic in a pan until butter is browned.

3 Tbsp (45ml) butter

½ Tbsp (7ml) ﬁne salt

Heat 1 cup (250ml) each water and sugar, stirring until sugar dissolves. Combine simple syrup with 1 cup (250ml) tequila, ½ cup (125ml) triple sec, juice (125ml) of 4 limes or 2 lemons and 6 mint leaves in a blender. Add ½ bag (500g) PnP frozen red berries and blitz until smooth. Freeze until serving, for up to 2 hours. Dip the rims of 6-8 glasses in lemony water, then in a mix of salt, sugar and lime zest (optional). Fill with margarita mixture and garnish with lime wedges or berries. MAKES 6-8

Olive oil, for greasing and drizzling

½-1 tsp (3-5ml) salt ﬂakes

Served sprinkled with pomegranate rubies.

BASIL PEACH BELLINIS

You could also freeze the stone fruit to make a ﬁzzy slushy – the perfect solution for overripe fruit.

2½ cups (375g) white bread ﬂour + extra for dusting

1 clove garlic, grated Pomegranate rubies (optional)

The classic margarita gets a festive makeover.

FESTIVE FOCACCIABROWNED-BUTTER

While paddle is turning, add water in a steady stream until a dough forms. Add browned butter and knead dough for 10 minutes.

FESTIVEGET SWAP QUEUES FOR CONVENIENCE! This festive season, spend less time in-store by ordering everything you need on the Pick n Pay asap! app. Use the code ‘FRESHLIVING’ for R50 off until 31 March 2022.

PreheatSERVEScheeseemmental8

ALL-OUT ALFRESCO

oven to 180°C.

GAMMON BAGELS

2 packets (80g) rocket Piccalilli (shop-bought or make your own,

1 (about 900g) PnP cooked gammon with honey mustard sauce

Place gammon on a lined baking tray and roast for 20-25 minutes, basting the fat side with honey. (You can also grill it for 5-10 minutes if you prefer a crispier fat layer.) Remove and thinly slice. Slice bagels, butter them and toast. Spread with mayo. Top bagels with roast gammon, rocket, pickle and cheese. code for a piccalilli recipe

3 Tbsp (45ml) honey, warmed (optional)

PAIR WITH KEN RESERVEFORRESTERCHENINBLANC,R150 46 | Fresh Living – Summer 2021 pnpfreshliving.comScanthis QR

8 Butterbagels , for toasting ½ cup (125ml) mayonnaise

see QR code below) 8 slices

It doesn’t get easier than ready-cooked, perfectly scored and glistening gammon. Serve as is with sides or make festive gourmet sarmies ﬁt for picnic feasting.

INGREDIENTS: Eskort Pork Neck Roast Fresh 750 g Gold Medal pork sausages removed from the casings 750 ml breadcrumbs Zest from 1 lemon 375 ml cranberries 3 tbsp Dijon mustard 3 tbsp rosemary chopped Salt and pepper

Serve with

Preheat the oven to 180 °C.

Tie the roast up with butcher’s twine.

Place the rest of the ingredients into a large mixing bowl and mix well to combine and form the stuffing.

Place the roast in an oven dish and roast for 1½ hours.

Use a sharp knife and butterfly the pork neck roast from the one side, to open it up.

a salad. SERVES:

Spread the stuffing onto your pork neck and roll it up.

the roast

METHOD:

Whisk

BEYERSJUWANKLERK,DELIEBE

Fold egg-yolk mixture into mascarpone in a separate mixing bowl. Fold in the chilled sweet cream.

1 cup (250ml) strong, freshly brewed coffee

2 Tbsp (30ml) coffee liqueur or rum

Chill in

4 egg yolks

Blitz cherries and raspberries and whisk into another third of the egg mixture. Leave the last third of

Layered in the spirit of a Christmas triﬂe.

1 cup (250g) PnP vanilla mascarpone, whisked to soften sugar dissolves. the fridge. cream

ALL-OUT ALFRESCO 48 | Fresh Living – Summer 2021 pnpfreshliving.com

¾ cup (150g) castor sugar

and ¼ cup (60ml) castor

1½(optional)cups(375ml) cream

3 Tbsp (45ml) sugar

CHOCOLATE AND BERRY TIRAMISU

sugar to stiff peaks. Chill in the fridge. Heat a medium-sized pot of water and bring to the boil. Place a tight-ﬁtting bowl on top to create a bain-marie. Make sure the water doesn’t touch the base of the bowl.

Place egg yolks and remaining ½ cup (100g) castor sugar in the bowl over simmering water. Beat with an electric whisk for 8-10 minutes until yolks reach ribbon stage, have turned pale

and quadrupled in size. (Remove from heat occasionally to ensure bowl doesn’t get too hot.)

1/³ cup (80ml) cocoa powder 8 fresh cherries, stoned + extra for serving 1 punnet (100g) raspberries + extra for serving 1 packet (24) Boudoir or ladyﬁnger biscuits SERVES Combine8 coffee, sugar and liqueur/rum, stirring until

Refrigerate for 4-6 hours or overnight. Unmould onto a serving platter and top with fresh berries and cherries.

the mixture plain. Spoon chocolate mixture into a lined 25x15cm loaf tin. Dip biscuits in coffee mixture, allowing excess to drip off, and place onto chocolate layer. Repeat with remaining biscuits and berry and plain mixtures to create three layers.

Divide mixture into three and whisk cocoa through one third.

Festive cheese tower with honey and thyme drizzle

A bottle of Bellingham is the easy choice no matter where you are, who you’re with or what you’re eating. They’ve done all the hard work since 1693 so it’s easy for you to savour brilliant wine. Complicated to make – easy to enjoy.

PHOTO: MURPHYTOBY STYLING: DAMONGAIL ASSISTANT:FOOD SCHEEPERSKRISTEN

This OTT stack makes for a spectacular centrepiece and is a fun way to serve your cheese platter this festive season

PROMOTION

Use a combination of cheeses of different textures and flavours, such as camembert, brie, cheddar, gouda, smoked mozzarella, blue cheese and gorgonzola. Create a stack by cutting into rounds, wedges, Christmas trees and stars. Garnish with thyme, nuts, berries and a generous drizzle of honey, and serve with crackers.

An assortment of indoor potted plants – leafy, succulents or a combination – make for a strikingly modern centrepiece. It’s also a brilliant last-minute solution if you’ve forgotten the ﬂowers, fancy candles and tinsel. PnP succulent in clay pot (7.5cm), R54.99 home affairs Fresh Living – Summer 2021 | 51

Turn the tide on predictable festive-table styling withnature-inspiredi decorative elements that have beeniforaged, found and repurposedi SUPER NATURAL TEXT: MANDY ALLEN GET THE LOOK  Consider texture, colour and form when arranging your area of focus on the table.  Keep plants in similar hues for a chic look – dark glossy greens convey a sense of luxe, grey-greens a feeling of relaxation, and perky lighter greens an air of fresh optimism.  Replant your greenery (if your budget allows and you have the time) into pots with similar colour tones and/or shapes.  Add contemporary accessories as a counterpoint to the natural elements – think copper, brushed black, turquoise and teal, as well as a crisp white tablecloth.  Make a bold statement by using succulents at each place setting. Afﬁx name tags to toothpicks (spray-painted in gold or copper) and stick into each plant. GOOD IDEA Use a cluster of mini potted succulents as the centrepiece and give each guest one as a take-home gift.

1. Plant-based dining

Get busy with spray paint and a tile stencil (available from Thestencilcompany.net and craft shops – or even cut out your own, like we did!). Create repeat patterns on a thin sheet of pine plywood sheeting, thick white paper board or brown kraft paper for a sensational folksy ﬁnish.

Real Home Cairo dinner plate, R59

DIY IDEA!

 Blues and browns are a colour match made in heaven, evoking both an earthy and ethereal feel. Rustic

No suitable linen for your festive table?

 Don’t forget a pop of colour – yellow is always a good idea. Additional touches of yellow can be introduced with linen and crockery – grade your shades from mustard to sunﬂower for visual interest.

The antithesis of the much-loved but garish colours of Christmas, there’s something utterly refreshing and beautiful about this palette, as well as the merging of contemporarytraditional, and organic elements.

52 | Fresh Living – Summer 2021

No ﬂowers, no problem. Use a glue gun to stick neon crafting pom-poms to plain twigs and small branches. Place in the centre of your table or standing up in a vase.

2. Simply (im)perfect

FESTIVEGET

DIY IDEA!

PRINTTOGOINGOFTIMEATCORRECTPRICESSTORES;PNPSELECTEDFROMAVAILABLEITEMSDECOR

wooden utensils and modern clear blue tumblers offer a pleasing juxtaposition Delft-patternedwithchina.

GET THE LOOK

The centrepiece here is a deconstructed composition of upcycled glassware, gardenforaged indigenous ﬂora, simple tapered candles and a sprinkling of easy DIY elements.

pnpfreshliving.com home affairs Fresh Living – Summer 2021 | 53

 For textural appeal, use recycled drinking glasses and roughedged linen napkins simply tied with butcher’s twine.

 Place a gift at each table setting to emphasise the festive nature of the gathering. Wrap them simply in brown and white paper, tie with twine and ﬁnish with sprigs of fynbos.

 Don’t forget the fairy lights – a single strand looped through leafy cuttings brings a little bling.

Villa Alegre M&M side plate, R49.99; Real Home Jezzy dinner plate, R29

 Black handmade ceramic crockery anchors the ethereal look.

GET THE LOOK

 Clear-glass wine and cordial bottles in different shapes and sizes have been ﬁlled with water to display sprigs of greenery, and double up as candle holders.

3. Earth angel

GOOD IDEA Make something from the menu the centrepiece of the table rather than the usual ﬂower-and-candle arrangement. Here, a pavlova is the tantalising showstopper.

ISOURCE: BUREAUX.CO.ZA PHOTOS: GREATSTOCKBUREAUX, home affairs

➎ In print Customise store-bought tags by creating a pine-tree shape using strips of pages from old poetry books embellishment.stickerssnowmen,ButtonsChristmas-themedortales.makeforcutewhilestaraddfestive

Dried ﬂowers are pretty but if you really want to get graphic, use leaves (pressed and dried at home) to decorate large stationery-shop tags. Attach them using a glue gun, double-sided tape or sticky dots. (You can also make your own tags using cut-to-shape heavy art paper and a punch.)

We love the rustic simplicity of plain kraft paper, twine, a gift tag and freshly clipped sprigs of fragrant rosemary, thyme or lavender from the garden.

➊ Leaf me be!

➌ Out of the box Put a cardboard box to good use by cutting out tag shapes, then punch a hole in them for the string and reach for the paint box. Simple, cheap and cheerful.

pnpfreshliving.com54 | Fresh Living – Summer 2021

GET THE LOOK

 Be sensible when it comes to tableware: think compostable cutlery, robust crockery and acrylic glassware.

Alplas Plastics wine glass, R22.99

➋ Ode to ombre

 A weathered piece of wood –a salvage-yard door, fence board or builder’s pallet – makes for a functional and characterful tabletop base.

4. Island style

➍ Make scents

5 IMPRESSIVELY EASY-TO-MAKE GIFT TAGS

GOOD IDEA Think beyond Christmas and make a collection of tags for other holiday celebrations, birthdays, special occasions and “just-because” gifts.

 Raw linen napkins and ﬂoor cushions elevate things from caszh to fab.

Artist’s ink or food colouring is perfect for customising gift or place-setting tags. Dip each tag in a bowl of coloured liquid for differing lengths of time, starting with a quick dip for a barely-there effect and re-dipping your way up to more intense hues.

Keep it casual (but chic) by hosting a festive picnic lunch at the seaside. With the waves as background music and an endless twinkling horizon, you couldn’t ask for a more Insta-ready setting!

Visit nandos.co.za or like and follow @NandosSouthAfrica on Facebook. Better yet, view this recipe and more at nandos.co.za/eat/recipes

Preheat oven to 180°C. Cut 500g whole fish open and line the inside with 1 thinly sliced lemon. Wrap the outside with 150g leeks, thinly sliced lengthwise. Season fish with half of flavour sachet provided in 1 box Nando’s PERi-PERi Bag & Bake Lemon & Herb, and add salt and pepper to taste. Place 400g thinly sliced baby fennel, 2 garlic cloves and 100g butter in the oven bag provided and lay the fish on top. Add remainder of flavour sachet. Fold bag to close and place on baking tray. Cook for 30-40 minutes, depending on size of fish. Remove fish from bag and serve with sauce spooned over. SERVES 4

SPICE IT UP

LEMON & HERB SPICED LINEFISH IN A BAG

Your favourite Nando’s flame-grilled flavours can now be served right out of your own kitchen

CHECK IT OUT!

PROMOTION

Brush up your home cooking while dialing down on difficulty with the new Nando’s Bag & Bake range. Simply pop your dinner ingredients (anything from chicken or fish to veg – the options are endless) into the bag with the flavour sachet’s goodness and relax as all the hard work is done for you. Find the Nando’s Bag & Bake range in the cook-in sauce aisle.

SUMMER SIPPING

For raspberry syrup, combine 1 cup (250ml) water, ½ cup (125ml) sugar and ½ cup (125ml) raspberries in a pot. Simmer over medium heat until sugar dissolves. Remove from heat, cool completely and strain. Fill a cocktail shaker with ice, ½ cup (125ml) orange juice and ½ cup (125ml) tequila (we used Don Julio) and shake for 20 seconds.

1 2 3 4

Easy to mix and beautiful to look at!

GET INSPIRED GET FESTIVE TITBITS, TRENDS AND STUFF WE LOVE COMPILED BY LINDSAY SEPTEMBER & GAIL DAMON PHOTOS: TOBY MURPHY FOOD ASSISTANT: ELIZMA VOIGT pnpfreshliving.com56 | Fresh Living – Summer 2021 Whether you’re rolling them out for New Year’s Eve or simply refreshing your repertoire, these summer cocktails are guaranteed to impress INTERNS:FOOD BEYERSJUWANKLERK,DELIEBE

1. SPICED NECTARINE SANGRIA

For a spiced sugar syrup, combine 1 cup (250ml) each water and sugar, 1 cinnamon stick, 2 pods cardamom, 1 star anise and 2-4 juniper berries in a pot. Simmer until sugar is dissolved, remove from heat and cool. Combine 6 halved strawberries, 2-3 sliced nectarines, 1 sliced lemon, ½ bottle (375ml) white wine and cooled spice syrup in a large jug. Set aside to infuse for 2-6 hours. Fill glasses with crushed ice, ½ cup (125ml) sangria mixture with fruit pieces and top up with Moët Nectar Rosé. SERVES 4-6

2. TEQUILA SUNRISE

A sparkling, summery twist on classic sangria.

4. BLOOD ORANGE & THYME FASHIONEDOLD

ADMIRE CREATIVITYAFRICAN

Hey

Follow fantastically lit paths through the trees and landscape, meeting festive characters along the way. There will also be a Food Garden to make a night of it.

Writer-director Janice Honeyman’s take on Cinderella, on stage at the Joburg Theatre until 24 December, is packed with colourful comedy, classic panto slapstick, beautiful costumes, giant props, hi-tech special effects and dazzling pyrotechnics. The ugly stepsisters, played by Desmond Dube and Ben Voss, are sure to steal the show.

Whether a local or just visiting, everyone needs to experience Cape Town’s Zeitz Museum of Contemporary Art Africa at least once. Housed in an fromchildren’salsosoul.bothexperienceIt’sAfricaofoncollectionandtemporaryfeaturesitself,thataward-winningiconic,buildingisaworkofartinZeitzMOCAAcutting-edgeexhibitionsapermanentthatfocusesthedevelopmentcontemporaryartinanditsdiaspora.anunforgettablethattreatstheeyesandthePS:Therewillbefun,creativeworkshops10-19December.

Keyword: Jude

3. BLUEBERRY & GINGER MOJITO

SERVES 4

58 | Fresh Living – Summer 2021 pnpfreshliving.com GET INSPIRED

Price: R290-R410pp

Go for an unforgettable after-dark stroll under magical, sparkling trees. The annual Festival of Lights at the Joburg Zoo features an enchanting collection of illuminated life-sized animal characters, as well as classical music entertainment, food stalls and a craft market. The beautifully lit route, situated away from the animals, will be open until 2 January. Price: R150 adults, R75 children, R90 pensioners

at’s ha eningin y r ’h d

Take this summer fave to the next level.

Garnish with orange peels. SERVES 2

Price: R210pp

NIGHTSENCHANTED

Price: R60-R70pp

A ﬂavour combination made in cocktail heaven.

subscription

Hey

Visit any PnP store nationwide or go to Webtickets.co.za to book for these fab events Jude is a human-powered digital assistant app for busy people that gets anything done faster. It tackles your daily to-do lists, giving you time to focus on the things that really matter. Whether you need to ﬁnd information, manage daily tasks or arrange, negotiate or buy any product or service from anywhere in the world, just ask Hey Jude. Three lucky Fresh Living readers will each win a 12-month subscription to Hey Jude worth R2 388. To enter, turn to page 4.

IT’S TIME!PANTOMIME

Muddle using the back of a wooden spoon until berries start to break. Divide mixture between four glasses. Add crushed ice and top up with sparkling water or ginger beer. Garnish with extra blueberries, mint and lime wedges.

Combine 1 cup (250ml) water, ½ cup (125ml) sugar, 1 sliced blood orange and 2-3 sprigs fresh thyme in a pot. Simmer over medium heat until sugar has dissolved. Remove, cool completely and strain. Fill two tumblers with ice and top with 2 Tbsp (30ml) cooled orange-thyme syrup, a squeeze of lemon juice, 1-2 dashes bitters and 1-2 tots Glenmorangie(25-50ml)whisky.

WIN a to Jude

Fill two glasses with crushed ice and pour over tequila mixture. Top up each glass with ½ cup (125ml) pineapple juice. Gently pour 2-4 Tbsp (30-60ml) cooled raspberry syrup over the back of a spoon held over the top of each glass (this guides the syrup down the side of the glass so it sinks to the bottom). Garnish with a slice of orange or pineapple.

SERVES 2

For ginger syrup, combine 1 cup (250ml) each water and sugar with sliced 5cm knob fresh ginger in a pot. Simmer until sugar dissolves, remove from heat and cool. Combine cooled ginger syrup, ¼ cup (60ml) Bacardi Old Fashioned rum, 1 cup (250ml) fresh blueberries, a squeeze of lime juice and a handful of fresh mint in a bowl.

The Trail of Lights at the Durban Botanic Garden, open until 2 January, celebrates the magic of Christmas.

10 GREAT WINES EACH MONTH SIMPLY SWIPE YOUR CARD PLUS20%GET 3GETMEMBERSOFFXSMARTSHOPPERPOINTSONALLWINES For more information, go to www.pnp.co.za/wine-club. Ts and Cs apply. SIGN UP FOR FREE. SCAN THIS QR CODE using the camera on your smartphone or SEND A FREE SMS with your Smart Shopper card number to 36775. Alcohol Not for Sale to Persons Under the Age of 18. Drink Responsibly. 54374KINGJAMES No data costs apply.

Golden and crunchy, with a secret ﬂavour infusion. Serve with spiced mayo if you dare.

2. THE STANDARDGOLDROASTIE

POTATOES: Peel and halve 800g medium potatoes. Parboil in salted water for 8-10 minutes, then drain well and cool slightly. Coat potatoes in ¼ cup (60ml) polenta or semolina ﬂour. Shallow-fry in 3cm canola oil for 10-12 minutes, turning every 5 minutes until golden all over. Sprinkle with sea salt ﬂakes and chopped thyme and rosemary, and serve with garlic aïoli.

Anatomyofthe tm pota

Peel 1 bag (900g) baby potatoes and parboil in salted water for 8-10 minutes. Score the outside of the potatoes, using a fork, to roughen the exterior. Mix 1 Tbsp (15ml) chicken stock powder and 2 tsp each (10ml) garlic powder and onion powder. Toss potatoes in 2 Tbsp (30ml) each oil and soft butter, then in the spice mix. Season Roast at 200°C for 25-35 minutes, tossing every 10-15 minutes.

1. THE CLASSIC CRUMB

r

SPICED MAYO: Combine 1 Tbsp (15ml) sundried tomato pesto, ¼ cup (60ml) chipotle spice and ½ cup (125ml) mayonnaise. Season and serve with roasted potatoes. a traditional roast is the star attraction of a festive table, nothing quite beats a tray of golden, crispy roast potatoes as the supporting act. Deputy Food Editor Gail Damon, an avid fan of the humble spud, shares a few tricks roasties.

While

pnpfreshliving.com

Parboiled and coated in polenta for an extra crispy exterior, and served with roasted garlic aïoli – because you can.

* All recipes serve 4-6

AÏOLI: Remove top of 1 head of garlic, drizzle with olive oil, season and wrap in foil. Roast at 200°C for 30-40 minutes or until ﬂesh is goldenbrown. Cool slightly. Squeeze out garlic cloves to remove ﬂesh, discarding papery skins. Whisk or blend garlic with ½ cup (125ml) mayonnaise and grated peel and juice (60ml) of 1 lemon until smooth. Season

for the ultimate

60 | Fresh Living – Summer 2021 GET INSPIRED 1

onlypotatoesParboilingnotensurestheycookevenlybutalsohelpsthemcrispupduringroasting. thehot!they’repotatoesSeasonwhilestillpipingTheheathelpssaltcrystalssticktothepotatoesbetter. 2 3

Crispy on the outside and tender in the centre – the best of both worlds! Duck fat can be replaced with an olive oil blend, although the ﬂavour will be different.

Cut 800g medium potatoes hasselback-style (taking care not to slice all the way through) and coat in ½ cup (125ml) melted duck fat. Roast potatoes at 200°C for 30-40 minutes until golden and crisp, basting with duck fat every 10 minutes. Combine 2 Tbsp (30ml) sea salt ﬂakes, 2 tsp (10ml) chilli ﬂakes and grated peel and juice (30ml) of 1 lime. Sprinkle over potatoes as they come out of the oven.

3. STYLEHASSELBACK-ROASTIES

62 | Fresh Living – Summer 2021 pnpfreshliving.com GET INSPIRED Just because you’re on a budget doesn’t mean you can’t spoil the ones you love. Get them something they’ll adore for under R200 SPECTACULAR STOCKING FILLERS STOREFROMTODOOR Place your item inside an Aramex sleeve (R99.99 at Pick n Pay) and drop it in the red Aramex Drop Box before 3pm. Your gift will be delivered the next day! 1 Mont Rouge olive caviar (300g), R129.99 ; 2 Disney Toy Story hooded towel, R129.99 ; 3 Santa’s Village wooden ornaments, R79.99 each, and cone, R129 ; 4 Nomu hot chocolate (250g): white R64.99 , Nomu decadent organic dark chocolate, R114.99 ; 5 Kids’ dino tee, R49.99 , dress-up pyjamas, R89.99 , flip-flops, two pairs for R40 ; 6 PnP rose Turkish delight (345g), R54.99 ; 7 Santa’s Village sequin stocking, R69.99 , white fluff entertainer’s bag, R79.99 ; 8 Men’s Christmas graphic tees, R99.99 , adults’ flip-flops, two pairs for R50 ; 9 Ebony doll, R129 , Casey doll, R69.99 ; 10 Real Home mermaid hooded poncho, R199 , kids’ light-up flip-flops, R79.99 ; 11 Bohemia crystal martini glasses, R179.99 for two; 12 Livefit soft-touch dumbells 1.5kg, R79.99 ; 13 Sally Williams Christmas star chocolate & nougat (155g), R94.99 ; 14 PnP mini candy canes (100g), R39.99 ; 15 Livefit ab wheel, R129 ; 16 PnP oat crunchie tin (200g), R99.99 , PnP choc chip jar (200g), R159.99 ; 17 Kids ‘n Play dinosaur (part of set), R59.99 ; 18 Cocoafair chocolate bars, R52.99 each; 19 Women’s Christmas graphic tee, R99.99 10115 161126 123177 181348 191459

For more information visit www.addatwist.co.za Valid from 15 October 2021 to 23 January 2022. R1000 Daily! 10x winners per day for 100 days *120*1703# or WhatsApp +2772 561 1231 Buy any 3 of the participating products addatwistsa addatwistsa addatwistsaFollow usfor more delicious Twists

Cream 1 cup (250ml) soft butter, 1 cup (250ml) brown sugar and 1¼ cups (310ml) maple-flavoured syrup or molasses until pale and fluffy. Gradually whisk in 2 eggs and 1 tsp (5ml) vanilla essence. Combine 5 cups (750g) cake flour, 1 Tbsp (15ml) ground cinnamon, 2 tsp (10ml) ground ginger, pinch of nutmeg, 1 tsp (5ml) each bicarbonate of soda and salt, and ½ tsp (3ml) ground cloves in a separate bowl. Whisk wet mixture into dry ingredients until it forms a dough. Roll out to about 2cm thick, cover with clingwrap and rest in the fridge for 30-60 minutes. Cut out dough using a gingerbread man cookie cutter. Bake at 190°C for 10-15 minutes and cool completely. Fill jars with 2-3 cookies, a small bag of icing sugar (for piping) and sprinkles of your choice. MAKES 30 COOKIES

Kids absolutelywilllovethesejars! ta -made cookies & cream 1. PnP honey burst mince pies, R39.99 ; 2. PnP cherry & almond fruit cake, R69.99 ; 3. PnP chocolate pudding, R79.99 ; 4. Inspire 2-sided spatula, R129.99 , and egg whisk, R119 1 2 4 GOURMET’S TREATS 3

GIFTSGIFTS

Use your phone’s camera to scan the QR code for more DIY gift ideas

MAKE CHRISTMAS EXTRA-SPECIAL THIS YEAR WITH EDIBLE DECOR THAT DOUBLES AS PRESENTS

DIY CHRISTMAS COOKIE JAR

54374KINGJAMES For more information, go to www.pnp.co.za/baby-club. *Includes clothing. Ts and Cs apply. SIGN UP FOR FREE. SCAN THIS QR CODE using the camera on your smartphone or SEND A FREE SMS with your Smart Shopper card number to 30651. No data costs apply. 3GETXMEMBERSSMARTSHOPPERPOINTSONALLBABYPRODUCTS*PLUSEXCLUSIVEDISCOUNTS.

FESTIVEGET scanrecipes,For belowcodeQRthe homemadeit’sWhether store-oftubaorvanilla swirledstrawberrybought topping,favouriteyourwith nestledcreamiceofscoopa hardiscookiestwobetween oldhowmatternobeat,to ice-creamTheseare.you perfectthearesandwiches becanandsummerfortreat too!timeofaheadmadeTHE KIDCOOL 1 2 3

ASSISTANT:FOOD VOIGTELIZMA 1 PB&JOld-school 2 Choc-mint 3 passionandPineapple sandwichwafflefruit 4 vanillaandSmarties 5 caramelSalted gingerand 6 fruttiTutti 7 cookiesClassic creamand 8 chipchocIconic vanillaand 4 5 6 8 7 TURNME EAROUNDTURNMDNUORA

STYLING:ANDRECIPES

DAMONGAIL

PHOTO: MURPHYTOBY

YOUTWENTY-TWENTY

R25 ONLY SUMMER 2022 ISSUE 146 R25 INCL. VAT INGREDIENTS22TORESET2022 reimaginedSnackingPlan-aheadweeknightmeals li ng Get healthy!

GIVEAWAY ENTRY DETAILS

with avo-andpea smash 18 Green coconut shakshuka 23 Real-deal savoury mince 24 Spicy fried mince with tortillas and hummus dressing 24 Egg noodle stir-fry 24 Korean-style kimchi burgers 25 Fragrant chickpea and butterbean sauté 26 Loaded sweet potatoes 26 Spicy chickpea, bean and spinach pasta BAKING, SWEET TREATS AND DESSERTS 19 Chewy granola cookies 20 Beetroot seed bread DRINKS 43 Carrot and pineapple smoothie 43 Ruby red yoghurt smoothie OTHER 8 Homemade oat granola 11 Pickled red onions 11 Coriander cashew cream

42 Get inspired

5. The promoter will endeavour to contact each winner three times using the contact number supplied. Should the winner not respond within three days of the first attempt at contact, the prize will be forfeited and another winner selected.

PHOTOSHOOTS

31 Health

* For additional recipes, nutritional advice, updates on in-store offers and online shopping, visit pnp.co.za

3. There will be one random draw, with the winner(s) chosen within seven days of the closing date. 4. By entering, each winner agrees to supply all necessary documents to support the competition rules (including a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter has the right to withhold the prize.

* All recipes have been tested in a conventional oven. If using a fan oven, consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C.

contents 2022SUMMER Competition

Lunchbox treats, healthy snacks and cover-star smoothies

6. Winners’ details will be forwarded

PRODUCTS

= Vegetarian = Diabetes friendly STARTERS, SALADS, SOUPS AND SIDES 9 Peanut broccoli 9 Curried sweet potato mash 9 Baby marrow with muhammara (tomato) sauce 10 Raw pad thai noodle salad 13 Fried lentil and beetroot salad with steak 16 Warm carrot salad with yoghurt hummus 17 Bean salad with tonnato (tuna) sauce 26 Mediterranean-style beans on toast 44 Broccoli cheddar bites 44 Caprese pasta salad 45 Hawaiian pizza roll-ups 45 Roast veg & barley jar salad 45 Hawaiian slaw with chicken strips and creamy dressing MAINS 12 Chicken skewers with roasted tomatoes and bulgur wheat 14 Baked coconut fish finger tacos 14 Air fryer fish fingers in lettuce cups 15 Crunchy brown rice and lentils with cashews and caramelised onion RECIPE

Props used may not be available in Pick n Pay stores and are for styling purposes only or the stylist’s own. Carrot röstis

The low- and no-alcohol movement is proving there’s no need to compromise on flavour

The inspiration you need for a year of fantastic cooking and healthy living

New threads for a new year

1. The promoter of this giveaway is Fresh Living 2. This giveaway is open to residents of South Africa who have a valid SA ID document and are over the age of 18 years, except family and withofandassociatedassociatesbusiness/professional/personalofthepromoteroritscompanies,advertisingmarketingagencies,orasuppliergoodsorservicesinconnectionthisgiveaway.

7 A healthy start

23 Daily dinners

37 Fashion

Forget the resolutions and get into refreshing your habits

To enter, SMS the keyword followed by your name and address to 45907 (SMSes cost R1.50). The closing date is 13 February 2022

10. The judges’ decision is final and no correspondence will be entered into. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of a phone network or computer failure of any kind. Proof of sending will not be accepted.

Batch cooking at its best

to the suppliers of the prize. By entering, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change the rules of the giveaway if necessary.

Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next.

16

40 Bottoms up

We give you 22 easy and affordable ways to make this your best year of wellbeing yet

COVER IMAGE Photo: Toby Murphy Styling: Liezl Vermeulen

9. Participation in the giveaway constitutes acceptance of the rules.

RECIPES

GIVEAWAY RULES

Looking back on a year like no other & other infoINDEX

48 On reflection

4 The flip side of 2021

more!

we’re

, for loads

Now that only on four times pnpfreshliving.com of extra pnpfreshliving.com/newsletter featuring up-to-the-minute and

,

totoWelcometheflipsideof2021!Welcometheflipsideof2021!

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recipes and videos. Plus sign up to our monthly mailer,

a year, be sure to visit our website,

foodie news

All it takes is one small step at a time. Next thing you know you’ll be a

Best,Enjoyrecipehuman…bushy-tailedbright-eyed,healthywithakillerrepertoire!theride. JUSTINE DRAKE EDITOR, FRESH LIVING  Twitter: @Fresh_Living  Instagram: @freshliving_pnp  Facebook: @pnpfreshliving GREENGROCER’S PROMISE We packedgreat-qualityguaranteeproducewithflavourandnutritionalgoodness.Responsiblysourcedandgrownwithcare. BUTCHER’S PROMISE We’re proud to bring you expertly prepared, quality cuts sourced from responsible suppliers. CHEF’S PROMISE Our homestyle dishes are prepared with care daily. Fresh food made with quality ingredients from trusted suppliers. BAKER’S PROMISE We’ve perfected our methods and recipes to create breads and bakes with enhanced texture and flavour. FISHMONGER’S PROMISE Our quality seafood is responsibly sourced, always fresh, full of flavour and expertly prepared the way you like it. FROM PnP’S FRESH TEAM We enter 2022 changed.

PHOTO: MURPHYTOBY STYLING: DAMONGAIL ASSISTANT: VOIGTELIZMA

Naturally, we have a few suggestions for how you could go about it, starting with your health; what you eat and how you live –we are predominantly a food magazine, after all! The best, simplest, most affordable thing to do is make the most of in-season fruit and vegetables. They’re at their peak nutritional content and flavour, as well as at their cheapest.

We’ve lived and lost, risen up and been beaten down; we’ve found new ways to communicate, different things to laugh at; we’ve discovered new fears and unearthed old dreams – and I think we just might be richer humans because of it. So here we are in 2022 and it’s time to show up and just be better.

Next, I suggest you toss out the notion that healthy eating is an expensive time-consumingandhabit.

It really doesn’t have to be – and the proof starts on page 7 with 22 ingredients, tips and tricks that are both good for you and your bank

We have a much keener idea of what it means to live with gratitude, humility is more abundant, and hope… hope is something we all now actively share.

Butbalance!it’snot all about what you eat. It’s also about living a more balanced life, having more time and being kinder to yourself. It may sound corny but it really is very rewarding when you get it right. So go on, I dare you. Start with page 31.

FOOD

12 Fresh Living – Summer 2022 | 7

From “ordinary”reinventingvegto mealprep tips and tricks for stocking your pantry, we make it easy and affordable to live well

NOT ALL CARBS ARE BAD. Yes, you read that right! Carbs have gotten a bad rap over the past few years but your brain and body need them to function. Just be sure to choose the right ones: stock up on beans and legumes, butternut, beetroot and sweet potato, as well as heart-healthy, high-fibre carbs like barley, bulgur wheat and quinoa.

PHOTOS: DONNA LEWIS

RECIPES AND STYLING: LIEZL VERMEULEN ASSISTANT: KRISTEN SCHEEPERS

A STARTHEALTHY

We’ve rounded up 22 little ways to better living for 2022. No outlandish ingredients and no breaking the bank!

SWAP CREAM FOR DOUBLECREAM YOGHURT.

The possibilities are endless – from dips to dressings, or for adding richness to soups and curries. It’s do-good calcium and probiotics wrapped in the most decadent creaminess.

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Add 1 cup (250ml) coconut ﬂakes or ¼ cup (60ml) desiccated coconut to oats during the last 5 minutes of baking.

OATHOMEMADEGRANOLA

Combine 3 cups (375g) rolled oats (not instant), 1½ cups (225g) mixed seeds (we used ﬂax, pumpkin, sesame and sunﬂower) and ½ tsp (3ml) ground cinnamon. Add 1 cup (250ml) dried fruit, cut into small chunks if you like. Heat ¾ cup (180ml) honey until runny and toss through dry ingredients, coating well. Spread mixture out on 2 lined baking trays. Bake at 180°C for 20-30 minutes, tossing every 10 minutes for even browning. Remove from oven once golden and allow to cool completely. Store in an airtight jar for up to 1 month.

MAKES 5½ CUPS

GOOD IDEA

Making granola at home reduces costs, plus ensures it won’t be sugar-laden. Splurge by adding nuts if you like.

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CURRIED SWEET POTATO MASH

PEANUT BROCCOLI

BABY MARROW WITH MUHAMMARA SAUCE

Spruce up your greens with a few new ﬂavours that take everyday veg to the next level.

STOP MAKING THE SAME BORING STEAMED VEG. Use the same basic vegetables, like broccoli and cauliflower, but mix up both the cooking methods and the flavours. We’re talking grilling to char and add a smoky flavour, drizzling with miso paste, or sprinkling with nuts and seeds for added crunch.

Slice 1 packet (400g) baby marrows (about 2cm thick). Heat 2 Tbsp (30ml) olive oil in a pan over high heat and fry baby marrow until tender and browned. Remove and set aside. Fry 1 chopped onion and 2 chopped red peppers in the same pan until soft and caramelised, about 10 minutes. Add 2 cloves chopped garlic, 1 tsp (5ml) smoked paprika, ½ tsp (3ml) chilli ﬂakes (optional), 2 Tbsp (30ml) balsamic vinegar and a pinch of sugar. Simmer for 3-5 minutes. Season Remove from heat and toss through a handful roasted cashews. Serve baby marrows on sauce.

Peel and cube 800g orange sweet potatoes. Boil for 12-15 minutes until soft but not falling apart. Drain. Heat 3 Tbsp (45ml) olive oil, 1 tsp (5ml) each garam masala and mild curry powder, and ½ tsp (3ml) ground cumin until fragrant. Add spice mixture to sweet potatoes and mash, adding a glug of milk if needed. Season and serve hot.

A HEALTHY START

ZHOOSHED UP VEGGIES

Blanch or sauté 1 large packet (400g) PnP Tasty Stem broccoli. Whisk together 3 Tbsp (45ml) peanut butter, 2 Tbsp (30ml) hot water, 1 Tbsp (15ml) soy sauce and 1 tsp (5ml) PnP chilli, garlic and ginger paste. Drizzle sauce over broccoli and scatter with giant salted peanuts.

ALL RECIPES SERVE 4 (AS A SIDE)

Scan this QR code for our full archive of 30-minute meals.

10 | Fresh Living – Summer 2022 A HEALTHY START

KEEP QUICK DINNER IDEAS AT HAND. Our carrot salad (page 16), lentil and beetroot salad (page 13) and green shakshuka (page 18) are all 30-minute recipes that keep cooking quick and easy. Also see the batch cooking story on page 23.

Cut 1 cucumber in half, lay cut sides down (for better grip) and slice into strips lengthways. Cut strips into thinner ‘noodles’. Toss cucumber ‘noodles’ with 1 packet (250g) PnP Livewell cauliﬂower and turnip noodles. Divide between two 500ml jars. Cut 1 red pepper into matchsticks. Combine with 1 cup (250ml) ﬁnely shredded red cabbage and 1 tub (100g) mung bean sprouts. Add a little chopped red chilli or sliced jalapeños, if you like. Layer on top of noodles. Top with basil and coriander leaves, sliced red salad onions and a sprinkle of sesame seeds and peanuts. Close jar and refrigerate until serving. Whisk together 2 Tbsp (30ml) hot water and 1 Tbsp (15ml) each soy sauce, honey and smooth peanut butter to make a dressing (store at room temperature). Drizzle salad with dressing when serving. SERVES 2

4

GOOD IDEA Instead of making the traditional pad thai with peanuts, swap for cashews and use the coriander cashew cream dressing (opposite) instead.

This crisp salad requires no cooking, so it’s a ﬁrm favourite for work lunches. We’ve gone with a healthy carb swap using vegetable-based noodles, but you can use egg noodles too.

RAW PAD THAI NOODLE SALAD

Nuts make versatile plant-based spreads that are filled with protein and heart-healthy fats.

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CORIANDER CASHEW CREAM

MAKES 2 CUPS

For those trying to cut out dairy, this nut-based blend resembles a spread that can replace cottage cheese or cream cheese. You can also thin it down to create a delicious creamy dressing.

MAKES 1½ CUPS SPREAD or 2 CUPS DRESSING

MAKE A JAR OF PICKLED ONIONS (AND THANK US LATER)!

MAKE A SPREAD THAT DOUBLES AS A DRESSING.

Do a little prep and ensure you always have a jar of pickled red onions on hand. They’re a game-changer to bring on the zing.

Cover 3 packets (100g each) cashews with water and soak overnight. Drain. Place cashews in a blender with 1 punnet (20g) fresh coriander (using stems and leaves), 1 clove garlic, juice (30ml) of ½ lemon, ½ tsp (3ml) fine salt and milled pepper. Add 1 cup (250ml) water and blend until smooth and it has a spreading consistency. Combine half the mixture with 1/³ cup (80ml) water to create a runny dressing. Store in separate jars for up to 2 weeks in the fridge.

PICKLED RED ONIONS

A little jar of sweet-and-sour pickled onions kept in the fridge will instantly perk up everyday dishes.

Halve and thinly slice 2 red onions. Cover with ½ cup (125ml) each warm water and apple cider vinegar (or white balsamic vinegar) and 1/³ cup (80ml) sugar. Add ½ tsp (3ml) mustard seeds, and a few black peppercorns or bay leaves if you like. Set aside to pickle for 40 minutes before serving – at this stage the onions will still have a slight bite to them. Refrigerate in pickling liquid for up to 2 weeks – they will soften but still pack a great flavour punch!

SKEWERSCHICKEN WITH TOMATOESROASTED AND

Salt and milled pepper

A Mediterranean dish bulked up wheat.fibre-boostingwithbulgurSwapoutthe

SERVES 4

Toss with herbs, seasoning and lemon juice in a serving bowl. Set aside.

Roasted tomatoes: 2 packets (250g each) cherry or tomatoesrosa

4 sprigs each thyme and oregano 2 cloves garlic, thinly sliced

Serve on herby bulgur wheat topped with roasted tomatoes, and yoghurt if you like.

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Glug olive or canola oil ½ Tbsp (7ml) each smoked paprika, ground cumin and ground coriander Juice (60ml) and grated peel of 1 lemon

Skewers: 4 large (about 700g) PnP chickenfree-rangebreastfillets

bulgur wheat with brown rice or quinoa if you like.

1 red onion, cut into petals

Cook bulgur wheat according to packet instructions.

3 cups (750ml) bulgur wheat

Toss roasted tomato ingredients together on a baking tray in a single layer (for even cooking).

Roast for 15-18 minutes at 200°C, then grill for 7-10 minutes on high.

Slice chicken breasts into thick strips and coat in oil, spices, lemon, thyme and seasoning.

BULGUR WHEAT

Thread 2-3 chicken strips onto each skewer. Grill chicken skewers in a smoking-hot griddle pan for 8-12 minutes, charring well on all sides.

5 sprigs thyme, leaves picked

A HEALTHY START CHOOSE FREE-RANGE CHICKEN. PnP’s Free Range chicken is more flavourful and the routine use of in-feed growth stimulants, antibiotics and hormones is prohibited. STOCK UP ON CHICKPEAS. They’re high in protein and fibre so you’ll feel full for longer. Roast or pan-fry, or use to bulk up stews, soups and salads.1287 | Fresh Living – Summer 2022

Salt and milled pepper Juice (60ml) of 1 lemon

Handful each fresh mint, parsley and coriander

PnP full-cream or double-cream plain yoghurt, for serving (optional)

2 Tbsp (30ml) olive oil 1 tsp (5ml) each cumin seeds and smoked paprika

Crisping lentils in a hot pan creates a slight nutty ﬂavour and adds a divine crunch to salads or a vegetable sheet-tart.

Whisk dressing ingredients together and set aside. Season steaks.

1 packet (500g) pickled beetroot, thinly sliced

1 packet (80g) watercress

1 packet (80g) rocket

1 cup (250ml) PnP full-fat plain yoghurt

1 tsp (5ml) ground cumin

FRY YOUR LENTILS.

DON’T GET STUCK ON FETA– BUY SOME RICOTTA.

It’s a fresh cheese that’s a great source of calcium and essential vitamins, plus it’s low in salt and the perfect solution for a low-fat diet.

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Drizzle over dressing just before serving.

SERVES 4

2 sirloin steaks

¼ cup (60ml) olive oil

Dressing:

Drain on kitchen paper. Spread yoghurt on a serving platter and crumble over ricotta.

Top with beetroot slices, crispy lentils, watercress, rocket and sliced steak.

Heat a glug of oil in a pan and fry steaks for 4 minutes per side (medium-rare). Rest meat for 10 minutes.

This perfectly balanced meal combines crispy, tangy and creamy ingredients. Adding steak is optional.

FRIED LENTIL AND BEETROOT SALAD

Heat oil over a high heat in a separate non-stick pan. Fry lentils in batches for 3-5 minutes until crispy, sprinkling with cumin as you fry.

1 Tbsp (15ml) honey

Salt and milled pepper

Olive oil, for frying

Juice (30ml) of ½ lemon

Salad:

2 cans (400g each) brown lentils, patted dry

1 Tbsp (15ml) wholegrain mustard

½ tub (125g) ricotta cheese

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SERVES 4

Blitz 1 cup (125g) rolled oats in a food processor to create a coarse flour. Combine oat flour with ½ cup (50g) sesame seeds in a bowl and season. Pat 1kg fresh hake fillets dry with paper towel and cut into 5cm strips.

AIR FRYER FISH FINGERS IN LETTUCE CUPS

Create tacos while oven is still hot by hanging 4 PnP multi-seed tortillas over two wires of the oven rack, or create bowls by loosely ﬁtting into an oven-safe bowl.

Switch on oven grill and grill fish fingers for 3-5 minutes for a golden finish.

Season well. Whisk 2 eggs and place in a bowl. Dip fish strips into egg, then into oat flour mixture, coating all sides well. Repeat coating process once more. Preheat air fryer to 200°C on the baking setting. Place fish in the air fryer basket and cook for 7-10 minutes until golden. Remove, drizzle with lemon juice and cool slightly. Arrange leaves of 2 butter lettuce heads on serving plates. Divide 1 cup (250ml) tzatziki, 1 small shredded cabbage and fish fingers between lettuce cups.

BAKED COCONUT FISH FINGER TACOS

We baked these home-made fish fingers to a crisp, golden finish in this quick-cooking wonder machine. You can also bake them in the oven, as per recipe above.

Season well. Whisk 2 eggs and place in a bowl. Dip ﬁsh strips into egg, then into oat ﬂour mixture, coating all sides well. (Repeat process if you want a thicker crumb coating.)

Blitz 1 cup (125g) rolled oats in a food processor to create a coarse ﬂour.

Combine oat ﬂour with ½ cup (50g) grated fresh coconut or desiccated coconut in a bowl and season. Pat 1kg fresh hake ﬁllets dry with paper towel and cut into 5cm strips.

Bake for 5-8 minutes until crisp and lightly browned. Fill tacos with ﬁsh ﬁngers, guacamole and sliced jalapeños (optional). Serve with lime wedges on the side.

Place on a lined oven tray and bake at 200°C for 18-20 minutes until golden.

Ground oats make for a healthy crumbed coating. Add coconut for extra ﬂavour and healthy ﬁbre.

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Top with pickled red onions (page 11). SERVES 4

GET THE CRISP WITHOUT THE OIL.

1 tsp (5ml) sugar or honey

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4 sprigs fresh thyme

A side of rice will never be boring again! In fact, we suggest serving this as the main event.

SERVESseeds

²/³ cup (180ml) dried brown lentils

(such as rosemary or thyme), chopped 1 tsp (5ml) each cumin seeds and mustard

4 (AS A MAIN)

3 onions, sliced into

sugar or honey and thyme.

Sauté for another 3-5 minutes until sticky and browned.

1211 13

An air fryer is a lifesaver when you need to feed hungry kids healthy food in no time. If you can afford one, go for it, but for those who can’t, your good ol’ trusty oven works too. The secret to the crunch is a healthy oat ﬂour coating, perfect for when the ‘fried food’ craving strikes!

Saltwaterand milled pepper

Handful fresh herbs

3petalsTbsp (45ml) balsamic vinegar

Bring rice, lentils, stock, water and seasoning to a boil.

ONIONCARAMELISEDCASHEWSWITHAND

chicken or veg stock

2 cups (500ml) boiling

1 can (400g) chickpeas

1 packet (100g) raw cashew nuts

The bulgur wheat, quinoa or couscous called for in most recipes can easily be swapped with more affordable, high-ﬁbre brown rice. Add more ﬂavour with stock, spices, aromatics, veg, nuts and legumes.

BUY NUTS IN BULK. It’s cheaper, but if you think you won’t use all the nuts before they go rancid, simply freeze them for prolonged life. Stir into rice dishes, stir-fries, tomato or curry sauces, or sprinkle over veg and salads to add protein, ﬁbre and heart-healthy fats.

4 cups (1L) warm

Reduce heat, cover and simmer without stirring for 14-18 minutes, until water has evaporated. Heat a glug of oil in a pan on medium heat and sauté onion for about 10 minutes, stirring regularly. It should be turning golden but not brown. Add balsamic vinegar,

2 cups (500ml) brown rice

Oil, for frying

BROWNCRUNCHYRICE AND LENTILS

Remove and set aside. Heat another glug of oil in the same pan and fry chickpeas and cashews for 5-8 minutes until golden-brown. Add herbs and seeds, cooking for another minute. Toss both onion and chickpea mixtures through rice.

FANCY GRAINS ARE NICE BUT SO IS BROWN RICE!

Serve ﬂavoured rice as a side with roast chicken or beef, or make it a meal and top with fried mushrooms and spinach.

1 tsp (5ml) chilli flakes

2 Salteggsand milled pepper

1blanchedavocado, diced Lemon juice, to taste

½ tsp (3ml) ground coriander

Poach the eggs.

2 Tbsp (30ml) olive oil

TURN

1(optional)can(400g) chickpeas, rinsed and

Drizzle with oil, honey and lemon juice, sprinkle with cumin seeds and thyme, season and toss to coat.

1 can (400g) chickpeas

2 tsp (10ml) ground cumin

Salt and milled pepper

Preheat oven to 200°C. Halve or quarter large carrots, depending on their size.

Serve röstis with avo-and-pea smash topped with poached eggs, and rocket or coriander if you like.

2 Tbsp (30ml) honey (optional)

1 (200g) sweet potato, peeled and grated

Roast for 20-25 minutes until chickpeas are crispy and carrots start to caramelise.

Salad:

Salad gets an upgrade with the sweetness of roasted carrots and crispy chickpeas.

1 packet (100g) crimson leaf salad

SERVES 2 (AS A MAIN)

2 Tbsp (30ml) lemon juice

2-3 Tbsp (30-45ml) full cream or double-cream plain yoghurt

Stop

Place sliced carrots, baby carrots and chickpeas on a baking tray.

Hummus:

½ tsp (3ml) cinnamon

Olive or canola oil, for frying

Top with crimson leaf salad and almonds just before serving. CARROTS INTO THE MAIN EVENT. thinking of carrots as boring. They last forever in the fridge and are cheap as chips, plus they’re low in kiloujoules and fat and are loaded with vitamins.

WARM CARROT SALAD WITH YOGHURT HUMMUS

For topping: 1 cup (250ml) frozen peas,

CARROT RÖSTIS WITH AVO-AND-PEA SMASH

½ punnet (10g) fresh coriander, chopped (or parsley)

4 eggs

800g-1kg carrots, washed

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Glugdrained olive oil

Blitz hummus ingredients using a stick blender or food processor, adding enough yoghurt to create a spreadable mixture.

5 sprigs fresh thyme

Combine8-10grated carrot and sweet potato in a bowl.

1 tsp (5ml) cumin seeds

Handful fresh coriander and rocket, optional MAKES

4 tsp (20ml) cornflour

Add spices and cornflour, tossing to coat veg evenly.

Heat 5mm oil in a pan over medium heat. (Take care it’s not too hot or the outside of the röstis will burn before the inside is cooked.)

Squeeze of lemon juice

These golden röstis are cheap and delish, with carrots adding fibre and vitamins to your diet. If avo is out of budget, simply top with a dollop of yoghurt instead.

Combine peas, avocado, lemon juice and seasoning in a bowl and lightly mash with a fork.

Season and stir through coriander. Use your hands to shape mixture into 8-10 patties.

800g carrots, washed and grated (skin on)

Salt and milled pepper

½ tsp (3ml) ground cumin

½ packet (50g) raw almonds, roughly chopped and toasted

Fry for 3-5 minutes per side.

1 packet (200g) baby carrots

Salt and milled pepper

Whisk eggs and stir through vegetable mixture.

Spread hummus on a platter and top with roasted carrots. (You can also dollop hummus on afterwards if you prefer.)

Set aside to cool.

SERVES 4

5(optional) capers (optional)

We’ve given tuna some Italian ﬂair.

1blanchedcan(400g) white kidney beans or butter

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Tonnato sauce:

1/³ cup (80ml) olive oil

1 packet (3s) baby gem lettuce

½ red onion, fresh or pickled (see page 11)

Toss green beans and canned beans with 2 dollops sauce and season.

ﬁne green beans,

1 packet (200g) calamata olives

15

1 clove garlic

It seems every diet includes a basic but boring tuna salad. For a healthy lifestyle, not just a weight-loss quick-ﬁx, you need to keep food interesting. Get creative and make a tonnato sauce, cucumber-wrapped tuna roll-ups or a crustless tuna quiche with rocket salad.

GIVE TINNED TUNA A TWIST.

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1 punnet (20g) parsley, leaves picked

Blend egg yolks, lemon juice, parsley, tuna, garlic, anchovies and capers. Combine oils and add in a slow, steady stream while blending until a thick sauce forms.

2 anchovy ﬁllets

1 can (120g) shredded tuna in water, drained

2 packets (200g each)

2 egg yolks

BEAN SALAD WITH TONNATO SAUCE

3 Tbsp (45ml) lemon juice

1/³ cup (80ml) canola oil

Arrange lettuce on platter, top with saucy beans and scatter with onion and olives. Drizzle salad with remaining sauce just before serving.

Saltbeansand milled pepper

½ head butter lettuce

1 packet (4) large leeks,

1 tsp (5ml) cumin seeds

We’ve loaded this North African dish of poached eggs in a spicy tomato sauce with ironboosting leafy greens and simmered it in a creamy coconut sauce.

GOOD IDEA Instead of serving with yoghurt, sprinkle with ricotta after adding eggs.

GREEN SHAKSHUKACOCONUT

1 packet (300g) baby

1slicedtsp (5ml) mustard seeds (black or yellow)

½ packet (10g) each dill and coriander, chopped Sesame seeds and yoghurt, for serving (optional)

1 cup (250ml) frozen peas

to infuse and reduce. Create indents in the mixture and gently break eggs into the “nests”. Cover and simmer for 6-8 minutes for medium-done eggs. Sprinkle with fresh herbs and sesame seeds, and serve with a dollop of yoghurt.

GO GREEN!

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These perfectly balanced nutrition bombs get our vote for affordability and quick and easy cooking. For a balanced diet, use eggs as the main protein (instead of meat) for dinner in one or two meals per week.

spinach (or Swiss chard)

1 onion, sliced

SERVES 3-4

2 cans (400g each) lite coconut milk

Heat oil in a pan and sauté onion and leek until softened. Add spices and sauté until fragrant, about 2 minutes.

½ tsp (3ml) each ground coriander and ground cumin

Wondering what the healthiest veg is? Any dark green or leafy one, like spinach or kale. They contain iron and fibre and are low in carbs. Also, they’re often interchangeable in recipes, so up your repertoire and pick a variety of leaves.

EAT THOSE EGGS.

Stir in spinach, peas and coconut milk and simmer for 3-5 minutes

Glug olive oil

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4-6 eggs

Heating honey for 5-10 seconds in the ingredientsthinsmicrowaveitsoarecoatedmoreevenly.

TAKE TIME TO READ THE LABEL.

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They’re essential to have on hand, helping to curb impulsive food shopping (and spending!) and unhealthy snacking. Choose long-lasting dry snacks or ingredients that can live in your bag or drawer for two weeks, like nuts or our granola cookies. (Turn to page 46 for healthy snacks you can buy.)

Using banana helps to bind these biscuits and gives them natural sweetness. Perfect for a lunchbox snack or a post-workout bite.

CHEWY GRANOLA COOKIES

Preheat oven to 180°C. Combine 2 cups (500ml) granola (see recipe on page 8), 1 cup (125g) wholewheat flour, 1/³ cup (80ml) grated fresh coconut or desiccated coconut and ½ tsp (3ml) cinnamon. Add 1 packet (100g) dried fruit of choice (such as sliced Turkish apricots, raisins, cranberries or sultanas). Mash 2 (about 180g) ripe bananas and combine with 1/³ cup (80ml) warmed honey, ¼ cup (60ml) canola oil (or mildflavoured olive oil) and 1 tsp (5ml) vanilla essence. Mix wet ingredients into the dry ingredients, combining well. Shape mixture into 4cm balls, place on a lined baking tray and flatten to 2cm thick. Bake for 20-25 minutes until golden-brown. Cool completely on a wire rack – they crisp up on the outside once cooled. Store in an airtight container for up to 1 month. MAKES 20

COOK’S NOTE

START THE DAY WITH OATS.

Intimidated by all the numbers? Simply look at the ingredients, which are listed from the largest to smallest amount. If sugar is listed as number two or three, you know it makes up a lot of what you’re eating. Choose wholesome, less processed foods in their natural state where possible. The PnP Livewell range of products is your friend – everything with this branding has undergone rigorous testing and meets the highest health criteria, so you can easily spot what is good for you.

You really can’t have a better breakfast. Oats help regulate blood sugar and are good for lowering cholesterol. Be sure to choose the right kind, though – rolled oats are less processed, so naturally better for you. Avoid quick-ﬁx premixes that can be sugar-laden.

DON’T BE CAUGHT WITHOUT A HEALTHY SNACK, EVER!

½ cup (50g) flaxseeds

Cool in loaf tin for 15 minutes, then remove and cool completely on a wire rack before slicing. Eat bread within 2-3 days, or freeze slices for later use.

½ cup (50g) rolled oats ½ cup (50g) pumpkin seeds

½ tsp (3ml) bicarbonate of soda

Whisk ricotta and yoghurt in a separate bowl until smooth, then add to bread mixture along with beetroot. Spoon dough into loaf tin and bake for 55-65 minutes or until an inserted skewer comes out clean.

honey and whisk to combine evenly. Add wet ingredients to dry ingredients.

Preheat oven to 180°C. Line a 25x10cm loaf tin with baking paper and non-stick spray. Combine oats, seeds, flours, bicarb and salt. Beat eggs in a separate bowl with an electric whisk for 1-2 minutes. Add oil, milk and

MAKES 1 LOAF

1 tsp (5ml) fine salt 2 eggs

SEEDBEETROOTBREAD

½ tub (125g) ricotta cheese

²/³ cup (100g) Nutty Wheat (bran) flour ²/³ cup (100g) selfraising flour

1/³ cup (80ml) canola oil (or olive oil blend) ½ cup (125ml) low-fat milk

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yoghurtdouble-creamPnPplain

Not all bread is bad for you. We’ve created a veg- and seed-loaded loaf that’s filled with nutrients and fibre.

½ cup (125ml)

2221

BAKE YOUR OWN HEALTH BREAD.

1 Tbsp (15ml) honey

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EAT MORE FLAXSEEDS.

A brightly coloured bread with crunch from heart-healthy seeds.

Flaxseeds (or linseeds) are one of only two plant-based products – the other being chia seeds – with significant amounts of omega-3. One bag goes a long way, so don’t let the price put you off! Sprinkle over roast veg, add to your granola and smoothies, or blitz them in a food processor to create a flour perfect for fortifying bread.

2 large (about 250g) beetroots, peeled and grated

DID YOU KNOW?

Understanding DAIRYDAIRY

If you want to include more plant-based products in your diet, even it up with good-for-you cow’s milk products – your body will thank you for 3 servings of cow’s milk or other dairyeveryproductsday.

PROMOTION

KEEP IN MIND

Highly processed plant-based milk alternatives are often sweetened with sugar and can be high in fat and kilojoules. The vitamins and minerals used to fortify plant-based milks (especially calcium and vitamin B12) aren’t absorbed in the same way as those in cow’s milk. Plant-based alternatives are pricier, too, leaving a dent in your wallet as well as a gap in your nutritional needs.

One cup of cow’s milk will give you a third of your daily recommended calcium (essential for strong bones) and almost half of the vitamin B12 (for physical and mental energy) you need per day. It’s also a valuable source of vitamin A, potassium and zinc. Still not convinced? Cow’s milk typically contains 3.4% protein (compared to just 0.5% in plantbased milks). It also has all the necessary amino acids your body needs for growth and repair.

ow’s milk and dairy products are nutrient-rich, providing high-quality protein and many important vitamins and minerals which are easily absorbed by the body. Cutting out cow’s milk and other dairy products can lead to nutritional deﬁciencies, especially for young children.

With the continued popularity of vegan lifestyles, there’s no arguing that plant-based milks are here to stay. But there’s more to it than meets the eye. While vegan and dairy products may look or even taste similar, their nutritional values tell a different story

KEEP IT BALANCED

C

½ cup (125ml) brown sugar

Spicy garlic paste:

Fresh Living – Summer 2022 | 23 TWENTYTWENTY-YOU

½ cup (125ml) soy sauce

Make a batch of this big-on-flavour mince to use in three different ways, along with a spicy paste to add extra magic.

Combine savoury mince ingredients except egg. Season.

1 cup (250ml) spicy garlic paste (recipe above)

3 bulbs garlic, peeled ½ cup (125ml) olive oil or canola oil

3 onions, quartered

Cool completely and decant into a jar or airtight container (it will keep in the fridge for up to 2 months).

Divide into three 500g batches. Add the egg to one batch of mince and shape into 6 patties (about 80g each).

Fry remaining mince in two batches, using a fork to break up lumps and tossing to brown all over. Cool completely, then refrigerate or freeze until ready to use. Be sure to defrost before using.

½ cup (125ml) balsamic vinegar

½ cup (125ml) fish sauce (optional)

1.5kg beef mince

PHOTOS: DONNA LEWIS RECIPES & STYLING: GAIL DAMON FOOD ASSISTANTS: LIEBE DE KLERK AND JUWAN BEYERS

Handful fresh parsley, chopped 1 Salteggand milled pepper

MAKES ABOUT 1.2KG (enough for all three recipes on page 24)

2 Tbsp (30ml) light soy sauce or Worcestershire sauce

Savourypaste mince:

1 sachet (100g) red curry

¼ cup (60ml) wholegrain mustard

Heat oil in a pan over medium heat and fry onion mixture for 10-15 minutes, until it starts to caramelise. Add remaining paste ingredients and cook for another 10 minutes.

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ONCE,COOKEATTHRICECOOKONCE,EATTHRICE

Blitz onion and garlic in a food processor to a chunky paste (or finely chop, if you prefer).

Your life will never be the same once you’ve experienced thei wonders of batch cooking. We share great base recipes that can bei prepared ahead and repurposed for other meals during the weeki so you can always have dinner ready in just 30 minutes!i

base recipeRa-dea savory minc

An easy weeknight dinner that packs a punch.

Spice up burger night with this Asian-inspired version and get ready for a ﬂavour explosion!

Loaded with crunchy vegetables, it’s the ﬂavourful mince that really elevates this dish.

SPICY FRIED MINCE WITH TORTILLAS AND HUMMUS DRESSING

Combine 1 cup (250ml) mayonnaise and ½ cup (125ml) sriracha sauce. Heat a glug of oil over medium heat and fry savoury-mince patties for 5-7 minutes per side until cooked through. Fry 6 eggs to your liking. Spread spicy mayo onto toasted burger buns. Top with patties, ¼ cup (60ml) store-bought or homemade kimchi and a fried egg. Garnish with sesame seeds and fresh coriander. MAKES 6

DAILY DINNERS 24 | Fresh Living – Summer 2022 pnpfreshliving.com

EGG NOODLE STIR-FRY

Heat a glug of oil in a pan over medium heat. Add 1 each shredded green and red baby cabbage, 2 carrots sliced into matchsticks, 1 pack (230g) PnP Tasty Stem broccoli and 1 each sliced green and red pepper. Stir-fry for 10-15 minutes. Stir in 1 batch (500g) cooked real-deal savoury mince, ½ cup (125ml) spicy garlic paste (see page 23) and ¼ cup (60ml) each light soy sauce and honey. Toss through 1 packet (500g) cooked egg noodles, and cook for another 5-8 minutes. Season and garnish with sliced spring onions. SERVES 4-6

KOREAN-STYLE KIMCHI BURGERS

Heat a glug of oil over medium heat. Fry 1 batch (500g) cooked real-deal savoury mince with ¼ cup (60ml) spicy garlic paste (see page 23) for 10-12 minutes. Toast 4 PnP multigrain tortilla wraps in a pan and halve. Combine 2 sliced spring onions, ¼ diced cucumber, a handful quartered cherry tomatoes, ½ cup (125ml) sweetcorn kernels and grated peel and juice (60ml) of 1 lemon. Stir through a handful chopped fresh mint and parsley. Add a drizzle of honey and red wine vinegar to taste, and season. Combine ½ cup (125ml) each hummus and plain yoghurt, 1 Tbsp (15ml) chipotle seasoning and juice (30ml) and grated peel of 1 lime or lemon for dressing. Season Serve fried mince, tortillas and salad on a platter, with dressing on the side. SERVES 4

Scan this QR code to watch a tutorial on making kimchi at home.

DivideSeasoninto three batches of 2 cups (500ml) each. Refrigerate or freeze until ready to use. Be sure to defrost before using.

(enough for all three recipes on page 26)

3 cloves garlic, finely 2choppedTbsp(30ml) wholegrain mustard

basevegetariansautérecipe

2 cans (400g each) chickpeas, rinsed and drained

An aromatic blend of plant-based proteins that’s great on its own – and even better when used in other recipes.

Fragrant chickpea and butter bean

Glug olive oil

Juice (30ml) and grated peel of 1 lime Juice (60ml) and grated peel of 1 lemon Salt and milled pepper

Finish off with the citrus

Handful fresh thyme 1 Tbsp (15ml) cumin seeds, crushed

Heat oil in a pan over medium heat. Add thyme and cumin seeds and fry for 2-3 minutes until fragrant. Add chickpeas, beans, garlic and mustard and fry for another 10-12 minutes.

MAKES 6 CUPS

2 cans (400g each) butter beans, rinsed and drained

TWENTYTWENTY-YOU

juice and grated peel.

Prick 4 medium-sized sweet potatoes with a fork, drizzle with oil, season and wrap in foil. Bake at 200°C for about 30-40 minutes or until tender. Heat a glug of oil in a pan over medium heat. Add 5cm knob grated fresh ginger, juice (60ml) and grated peel of 1 lemon, 1 tsp (5ml) chilli ﬂakes, ½ can (200ml) coconut milk and a drizzle of honey. Cook for 8-10 minutes until coconut milk has reduced to a sauce. Add 1 batch (500ml) chickpea and butter bean sauté, and simmer for another 5-8 minutes. Season Slice potatoes halfway and squeeze to open. Spoon

A mildly spiced dish that’s ready in minutes!

26 | Fresh Living – Summer 2022 DAILY

LOADED SWEET POTATOES

Not your average beans on toast, this is kicked up a few notches with a fragrant tomato sauce and a hint of fresh mint.

freshandchickpeaovermixturetopwiththyme.

A truly wholesome and ﬁlling meal.

BEANSMEDITERRANEAN-STYLEDINNERSONBRUSCHETTA

SPICY CHICKPEA, BEAN AND SPINACH PASTA

SERVES 4

Heat a glug of oil in a pan over medium heat. Add 5cm knob grated fresh ginger, juice (60ml) and grated peel of 1 lemon, 1½ cans (600ml) coconut milk and ½ sachet (50g) yellow curry paste. Simmer for 10-12 minutes until coconut milk has reduced to a sauce. Add 1 batch (500ml) chickpea and butter bean sauté, and cook for a few minutes. Toss in 2 cups (about 150g) shredded spinach and cook for 8-10 minutes. Season Spoon spicy sauce over 350g cooked wholewheat tagliatelle. SERVES 3-4

Heat a glug of oil in a pan over medium heat. Fry 1 chopped leek until soft, about 5-6 minutes. Add 1 can (400ml) chopped tomatoes and 1 Tbsp (15ml) honey or brown sugar, and season. Simmer for another 10-12 minutes. Stir in 1 batch (500ml) chickpea and butter bean sauté, a handful of chopped mint and parsley, and juice (60ml) and grated peel of 1 lemon. Slice and toast 1 baguette. Top with baby spinach, tomatoey bean mixture, quartered cherry tomatoes and halved calamata olives. SERVES 3

Summertime brings out the best in everyone, as our focus shifts from work to play; to Instagram-worthy,andcautionmaytimeundoubtedlyenjoyingandentertainingrelaxing,friendsfamily,andsimplylife.Withthearrivalofthebestoftheyear,youfeellikethrowingtothewindbookingan

If you make one New Year’s resolution, let it be your ﬁnancial health. We show you how to tweak your spending habits so you can get through the festive season while keeping sight of your goals

credit card-funded beach or bushveld getaway. Maybe you’re tempted to splash out on fancy restaurants or splurge your way through all those post-festiveseason sales that leave you with a debtinduced headache. If this sounds like you, think again. Overspending is never a good idea.

While social media may be ﬂooded with ideas for last-minute attempts at a svelte beach body or New Year detox challenges, we’re more concerned with your ﬁnancial health. This includes making sure you have enough funds stashed away for the future. In the same way that

budget and January turns into the dinnersisbudget’syourhabiton-the-goexpensiverealiseishard-earnedexactlyweekslifestyleanddailytoinstead.moneywaykick-startingyourconsider“Janu-worry”,dreadedresettingﬁnancesandyourtoahealthierlifestyleAllyouhavedoistrackyourspendinghabitsmakesubtletweaks.Afteronlyafewofmonitoringwhereyourcashgoing,youwilljusthowyourcoffeeis.Orperhapsmonthlykryptoniteallthosetake-awayorthe

SUMMER ON A BUDGET

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM PROMOTION

South Africans and summer are a winning combination – one of those seriously good pairings that go together like soft serve at the beach, creamy potato salad at a braai or juicy slices of watermelon round the pool.

fad diets harm your body, theirfestiveBeforematterconsistentlygoodhealththeyourthinkingshort-termcanstrainwallet.That’sbecauseroadtoﬁnancialispavedwithdecisionstaken–nohowsmall.thefun-ﬁlledmonthstaketollonyour

Summer, sunshine and Bringholidays.iton!

THE ROAD TO FINANCIAL HEALTH IS PAVED WITH GOOD DECISIONSCONSISTENTLY.TAKEN “

“

Whether your big ﬁnancial goal is to purchase a home for you and your loved ones, to send your child (or yourself) to university, or to go on that long-overdue honeymoon, some tough choices will need to be made. Remind yourself regularly that your dreams are valid and deserve commitment – you’ll soon see them take shape in the most wonderful fashion.

Cancel coffee Seen how much money you spend on coffee? Go cold turkey and stop. (Or at least commit to consuming less.) Replace your morning ﬁx with rooibos or green tea every other day as a start. If you drink multiple cups a day, decrease by one cup each week. You’ll eventually get down to a minimum as your savings increase to the maximum. It’s a win-win.

TWEAK SPENDINGYOUR

Discipline and short-term sacriﬁces go hand in hand when working towards a ﬁnancial goal. Each saving you make will seem small in itself but they all add up. With consistency, you’ll soon see the positive accumulation of your effort.

willYourfriendssunsetdrinksDitchYear’swardrobewayenjoyableaccessories.clothingexchangewithand-shareOrganiseyourandpackinglolliessandwichesmakingandiceathomeandseasonalfruitvegetablesfromfridgeassnacks.Wardrobeswapabring-picnicyourfriendsandunwanteditemsandIt’sanandfreeofgivingyouraNewmakeover.Takeawalkthoseafter-workforaneasystrollwithorfamily.heartandpocketbothbegrateful.

What better way to start 2022?

friendlyseasonmakeideasTrusts,ofManagingBotha,DirectorOldMutualUnitshareshertohelpyouthefestiveabudget-one.

Eating out often can be a serious obstacle to spending less. Get around this by cooking more at home. In fact, you may ﬁnd it satisfying

Make a meal of it

to reap the double rewards – for your health and ﬁnances – of making your own meals. Invite some friends over and bring out the board games for extra laughs.

For more savings and tips, individual.oldmutualinvest.com/visit

enticing alow-costEspeciallyenergyjoybringsmatterwithtimeseason,beautifulsummerpossible.youryourselfgoodfewfreshyearthat’sdoknownewslocalmassagetwo-for-onedealsatyourspa?Thegoodisthatonceyoubetter,youcanbetter.Thankfully,whatanewisallabout:astart.SimplyusethenextweekstolayafoundationforandreducespendingwhereBecauseissuchaandhappyit’stheidealtoreconnectthethingsthatmost–whatyougenuine–andfocusyouronthem.iftheyareandpackpunchoffun!

Beach days on repeat Summer is all about beach outings. (And for those living inland, excursions to dams, rivers and public pools are just as fun!) Save bucks by

As you make your money-saving moves, be sure to keep an optimistic and positive attitude. This will help you embrace a refreshed perspective on your life and your ﬁnances.

Elize

Resist the temptation to endlessly swipe your card in December and you may have your best January yet. This will stimulate your great ﬁnancial restart.

THE GREAT RESTART IDEA 1IDEA 1 IDEA 2IDEA 2 IDEA 3IDEA 3 IDEA 4IDEA 4 IDEA 5IDEA 5 IDEA 6IDEA 6 BYWRITTEN COLQUHOUNSILKE PROMOTION PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

Grow your own Ifvegetableslivingthrough a global pandemic has taught us anything, it’s the importance of taking more pleasure in simple, homely things. Starting a vegetable garden not only wholesomeencourages family time together and improves your diet, it also teaches an important lesson: invest now to reap the beneﬁts later.

YOURUNPAUSEDREAMS Old Mutual Unit Trust Managers (RF) (Pty) Ltd is a registered manager in terms of the Collective Investment Schemes Control Act 45 of 2002. The fund fees and costs that we charge for managing your investment are set out in the relevant fund’s minimum disclosure document (MDD) or table of fees and charges, both available on our public website, or from our contact centre. Old Mutual is a member of the Association for Savings and Investment South Africa (ASISA). Dreaming of a great adventure? We have a unit trust to help you get your future plans back on track. Invest in an Old Mutual unit trust aligned to your needs from as little as R500 a month. THE INVESTMENT SERIES | OLD MUTUAL UNIT TRUSTS Invest online at oldmutual.co.za/investmentseries or talk to your financial adviser today. INVESTMENT GROUP DO GREAT THINGS EVERY DAY

I’mNamaste.highinOmega 3. That’s brain food and soooo good for your heart. I’m delish with anything but enjoy me spread thick with marmalade. Nice. Peace and love! Hiii. I’m bursting with multigrains for slow-releasesimplyCranberriesenergy.arearichsourceofvitaminCandE.TokeepthembOuNcYallday,spreadmewithhoney.Yay! Hello? I’m a mom. I know school lunches. Need to be quick, tasty and nutritious. Try me with any jam. I’ve got added ﬁ bre. And vitamins… perfect for busy Gottakids.run. We’ve got the GOODNESS Funny.Savoury.sweeeeetorCheese,onbeingforﬁI’mHowzit!stackedwithbre…lekkerguthealth–BUFFtheinside.BovrilMarmiteareonme.Sweet.Haha.Hey… I’ve got manganese,added so I’ll help keep their going.metabolismManganeseisalsogreatforstrongbones.Mynuttytastegoesacewithpeanutbutter.Yum! Keep lunch for School Simple! I’mwithyummyhoney! Spreadsavoury.me +MANGANESE +OMEGA 3 FOR HEART HEALTH +DIETARY FIBRE FOR DIGESTIVE HEALTH FOR LASTING ENERGY Goooodmarmalade.withTry me with PB. Make our Low GI range the hero of their sarmies and get an A+ for nutrition and taste. Just jam with honey! on me.

TEXT: SAMANTHA PAGE

cause or belief that drives every one of us, explains Simon. “I believe fulfillment is a right, not a privilege. We are all entitled to wake up in the morning inspired to go to work, feel safe when we’re there and return home fulfilled at the end of the day. Achieving that fulfillment starts with understanding exactly why we do what we TheincanSimon’sdo.”methodologybeappliedtolifegeneralusingGoldenCircle.

Re eshyour mind, body and soul

whatwhyhow

Q: Why are you quitting smoking?

HEALTH

A: To run a marathon.

The neuroscience of the Golden Circle theory, Simon explains, is that humans respond best when communicatemessageswith the parts of their brain that are responsible for emotions, behaviour and andinﬂFinding(thatdecision-makingis,thelimbicbrain).your“why”uencesbehaviourinspiresaction:

His 2009 TED Talk has been watched 28-million times and is the third most popular of all time, demonstrating the resonance of his ideas. Discovering your “why” is ﬁnding the purpose,

THE GOLDENMODELCIRCLE

Q: Why do you cook?

This is not about making money. Proﬁt is a result. “Why” is your purpose, your beliefs, your values – the very reason you exist.

OVER TO YOU

A: I want to play with my kids without stopping every ﬁve minutes because I’m out of breath.

Many people find it easy to say what they do and how they do it, but find it harder to articulate why they do what they do. Simon Sinek, the bestselling author of Start with Why, has aggregated a movement to inspire people to find their true purpose by asking “Why?”

WHAT: Everyone knows what they do.

HOW: How you do it is what makes you special or deﬁnes how what you offer is unique.

WHY: What drives or inspires you to do what you do?

A: I’m good at developing ﬂavour so it makes me feel like I am succeeding.

Q: Why do you want to lose weight?

Your “why” is your value proposition. What is your “why”?

REFRESH YOUR MIND

“Refresh” feels juicy and ripe; plump with possibility – and who couldn’t use a little of that magic right now? You may feel like you need to rip out the page and start again, or set off in an entirely different direction by making several powerful New Year’s resolutions. The truth is, sometimes it starts with the smallest things. Downloading new music, adding a bright bowl of fragrant lemons to your kitchen table or learning to breathe properly and listen intently. Without too much effort, you’ll have refreshed your surroundings, made deeper connections and transformed your outlook.

Fresh Living – Summer 2022 | 31pnpfreshliving.com

• The concentrationintense required to maintain balance improves brain function.

OVER TO YOU REFRESH WITH FOUR LO-TECH EXERCISES

Exercise 2: Foam roller “Roll through the pain” is a common refrain when it comes to this form of exercise, as it literally rolls your muscles into submission on a recovery day or after an intense workout.

stamina over time.

• Improves circulation and muscle ﬂexibility.

• Uses more energy, which improves mood, blood circulation and delivers results.

Beneﬁts:

• Increases heart rate, so it’s an excellent form of cardio that builds

Remember the fun you had skipping when you were a child? Start with just 5 minutes a day and build up to 10 minutes or more.

Exercise 1: Skipping

• Warms up muscles before a workout and loosens tight, achy muscles afterwards.

Data and quantitative reports help people track whether they are meeting expectations and achieving targets. While there is value in measurement, it can become all-consuming and leave little room for spontaneity, deeper connections and ﬁnding alternative measures of success. There isn’t only one way to do something, and often quality has more value than YouCelebrate!quantity.don’talways need a reason to raise a glass. Life can be relentless and often there isn’t a “perfect time” to do something special. One way to celebrate is by embracing slowness. It’s a beautiful way to thank your mind, body and soul for carrying you through all the fast times when you could barely catch your breath. Cook a slow roast. Have a long, languid lunch. Skip the brisk walk and swap it for a leisurely stroll as you take in the beauty around you. A different perspective is the kind of “refresh” you need to carry you through the entire year.

REFRESH YOUR SOUL

When people have trouble sleeping, who do they turn to? Google, of course. Since 2020, the world’s biggest search engine has seen a spike in searches related to insomnia and sleep disturbances. But isn’t sleeping something we’ve known how to do since birth? As people age, they forget how to rest, which is key to rejuvenation.

• Improves the quality and variety of workouts.

can be used for upperor lower-body training.

Eachbandsband exerts a particular amount of force on your muscles when stretched and

• Increases stability –this prevents falls and other injuries.

• Breaks up scar tissue between the skin, muscles and bones.

• Improves gross motor skills and sharpens reaction time.

OVER TO YOU LEARN TO REST

Exercise 3: Resistance

Beneﬁts:

REFRESH YOUR BODY

Back-to-basics ﬁtness makes so much sense. It’s affordable, effective and there’s no charging of gadgets needed. When lockdown forced people to exercise in their own homes, the appeal and success of this approach was widely documented on social media. Just 30 minutes of moderateintensity aerobic activity ﬁve days a week can reduce the risk of chronic disease, increase stamina and boost your mental well-being.

Beneﬁts:

Most people have endless to-do lists, which makes it difﬁcult to focus on just one thing. Summer is the perfect season to take an “inner vacation” and carve out blocks of time to create, develop and produce something that has value to you. Investing in and dedicating time to a project is liberating because you don’t have to divide your time between work and play.

Narrow your focus

Make space

Beneﬁts:

Exercise 4: Balance

ALWAYS CONSULT YOUR DOCTOR OR A HEALTHCARE PROFESSIONAL BEFORE YOU CHANGE, START OR STOP ANY EXERCISE OR PHYSICAL ACTIVITY. 1212 4334 ILLUSTRATIONS: NEWSOMETOBY 32 | Fresh Living – Summer 2022 pnpfreshliving.com TWENTY-TWENTYYOU

• Better control than with free weights, so resistance bands tend to reduce injury.

• Reduces fatigue by increasing health•circulation.bloodProvidesamentalbreakasyou can do it outside, in fresh air.

It’s human nature to want to ﬁll a space –with an object, an experience, an opportunity – but what if you just left the space empty? Don’t make an appointment. Don’t schedule a catch-up. Don’t scroll endlessly looking for a series to

Balanceboard boards are used to develop coordination and improve posture. Using an unstable platform also challenges the body and intensiﬁes the workout.

binge-watch. This is not wasteful or lazy, it’s creating space for something meaningful toBreakdevelop.your benchmarks

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Plus SodaStream saves you money so you can take “Janu-worry” off your calendar and make more time for swimming, suntanning and saving the environment one sip at a time.

What do you mean you don’t have a SodaStream?

Water with an “excitement factor” helps you drink 43% more than plain tap water – meaning if you ﬁzz it up, you’re more likely to reach your hydration goal for the day. Plus there are sugar-free ﬂavour options!

It’s a summer essential; sleek and stylish simplicity that’s just as convenient as it is eco-friendly. (One SodaStream bottle in a family replaces 5 070 single-use plastic bottles over three years!)

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Want to make spun sugar for a showstopping triﬂe or homemade coconut milk to take your morning smoothie to the next level? The Fresh Living team is here to take you through it with step-by-step tutorials, cook-along videos and ultimate guides that will have you feeling like a pro every time you step into the kitchen. Visit pnpfreshliving.com now to get cooking!

FindSignusup for onSignsocialsupfor

 Instagram: @freshliving_pnp

 Twitter: @Fresh_Living

Get all the trusted recipes you know and love at your ﬁngertips. Whether it’s on socials, the FL site or our tailor-made mailer, the Fresh Living team is always here to bring you tried-and-tested kitchen inspiration... 21 3

Become a pro with our step-by-step videos, take part in our polls and share your foodie creations with us – just tag #FLGrams and you could be featured online or in the mag. Follow, like and share…

� Facebook: Fresh Living Magazine

our mailer

Need inspiration right now? No problem! Get the latest scoop on foodie trends plus easy-to-make recipes to match. Sign up for our monthly mailer at pnp.co.za/newsletters and have all this and more delivered straight to your inbox.

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Better yet, scan the QR code using your upcamerasmartphone’stosigninstantly!

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No more low-alcoholic drinks that are also low on taste. With the global trend for low-alcohol and non-alcoholic drinks continuing to boom, new production techniques are emerging and bringing more flavour with them. Initially, non-alcoholic drinks were made using a process called reverse osmosis, where the liquid was passed through such a fine filter that the alcohol component was left behind. Unfortunately, the all-important flavours were also unable to make it through the filter, resulting in a fairly tasteless and disappointing drink.

TWENTY-TWENTYYOU 1 2

Enter the spinning cone! This amazing new technology (also called steam or vacuum distillation) uses a metal drum with a central spinning core inside. It spins so fast that when alcoholic liquid is added, it splits up into water, alcohol and flavours. Unlike with other methods, all three of those components can be captured separately. The producer

STYLING:

Highsobriety

Over-indulged during the festive season? No worries. These low- and no-alcohol options mean there’s never been a better time to get a little less liquor in your life

There are other ways of reducing alcohol – using different yeasts, picking the grapes sooner or stopping fermentation early – but this summer we’re embracing the (spinning!) cone and all that it yields. Especially when it’s smooth-sipping drinks to enjoy guilt-free under the sun.

DAMONGAIL PHOTOGRAPH: MURPHYTOBY

�hat’s new then combines only the water and flavour portions to create a low- or no-alcohol drink that actually tastes good!

40 | Fresh Living – Summer 2022 pnpfreshliving.com

1. LEOPARD’S LEAP NATURA CLASSIC RED WINE, R75 This fruit-packed blend of pairﬂhascabernetde-alcoholisedandcinsaultalltheintenseavoursneededtowithabraai. 2. SPIER 0.5% CHENIN BLANC, R80 This chenin’s tropical notes – litchi, guava and peach – make it the ideal sundownersummerdrink, or pair with seafood or salads. BOTTOMS UP 3. HEINEKEN 0.0%, R84.99 for 6 x 330ml One of the most widely available alcohol-free beers, Heineken is deservedly popular for its crisp, refreshing taste with none of the guilt (or hangover!). Alcohol-free spirit options are increasing too. Just add your favourite mixers to create indistinguishablecocktailsfabulousthatare from the classic versions. 4. THE DUCHESS ORIGINAL ALCOHOLFREE G&T, R74.99 for 4 x 275ml 5. SEEDLIP GARDEN 108 HERBAL, R399.99 (It’s not a gin but it goes with tonic.) 6. FINERY BLISS GIN ALTERNATIVE, R299.99 3 4 5 6CHANGETOSUBJECTBEMAYANDPRINTTOGOINGOFTIMEATCORRECTPRICES

PHOTOS: TOBY MURPHY FOOD ASSISTANT: ELIZMA VOIGT

home for the holidays, I know I’ll ﬁnd it in the fridge next to the triﬂe.

Scan the QR code below to watch now.

A portion from the sale of each bottle goes to Dignity Dreams, which reusabledistributessanitary pads to young women.

Keyword:supplyWinRascalliona3-monthofwine!

Depends on the time of day! At a breakfast or brunch, I go for a mimosa (bubbly and OJ). For a lunch celebration, I’d opt for a cocktail –something festive and fun, like a strawberry daiquiri. And for dinner, red wine for the table! Fat Bastard has a great shiraz and sauvignon.cabernet

TITBITS, TRENDS AND STUFF WE LOVE

Radio host and cocktail connoisseur Sibongile Mafu talks celebrations, vosé up coffee...

pnpfreshliving.com INTERNS:FOOD BEYERSJUWANKLERK,DELIEBE

Don’t ask me about that time I drank…

One of the best ways to protect yourself and your loved ones during this time is by making healthy choices that improve your family’s immune defence.

GIVEAWAY!

You can never have one again: coffee or coffee liqueur?

Vodka dashed with wine in varsity. We called it vosé – vodka + rosé. Would not recommend. And yes, I did get my degree.

Rascallion’s “With Love from the Cape” collection celebrates the fact that quality wine can be affordable and versatile. The easy-going range is a showcase of the Cape’s most widely produced varieties: sauvignon blanc, chenin blanc, pinotage, pinotage rosé and cabernet sauvignon.

42 | Fresh Living – Summer 2022

What about a family favourite?

It’s a youeventcelebratory–whataredrinking?

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Sibs is the host of Glass Act, a cocktail series on YouTube for amateurs and epicures alike.

One tipple that never disappoints? Whisky. After wine, it’s my favourite thing to share with people. There are so many incredible whiskies ready to be explored and enjoyed.

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This is incredibly unfair. I work on breakfast radio, with a very early wake-up call, so I have a deeply intimate relationship with coffee. Some might even call it a love affair. But I also enjoy coffee liqueur (being the professional social person that I am). But if I absolutely

S ’s a Gl s Act

Go-to cocktailsimplerecipe:

Bernini. It’s my mom’s fave but she mostly has it at the end of the year as a treat. When I go

One lucky reader will win 36 bottles of wine worth R2 700. See page 3 for competition details and to enter.

GET INSPIRED TWENTY-TWENTY YOU

had to choose one I could never drink again, it would be the liqueur.

Whisky, lime and ginger ale. Just top ice with a shot of good whisky and ginger ale, add a squeeze of lime and serve with a lime wedge.

COMPILED BY LINDSAY SEPTEMBER & GAIL DAMON

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It’s possible to cut down on those monthly debit orders for necessities – because you also deserve a treat here and there! OUTsurance is dedicated to saving you money to take that sting out of bank notiﬁcations. You could pay signiﬁcantly less for car insurance – but if they can’t beat your current car insurance premium, you can ask for R500 cash. Ask for R1 500 if you’ve been claim-free and with the same insurer for three years. SMS “FRESH” to 31495.

Shonnel Pillay

Especially with help from the Cherubs range of baby products, which are specially designed to help give your baby the best and gentlest care so you can keep being the amazing supermom that you are. Five lucky readers stand a chance to win a Cherubs hamper worth R600. See page 3 for competition details and to enter. Keyword: Cherubs

It’s Dress Up Your Pet Day on 14 January and we’re celebrating with you! We asked members of the Pick n Pay Pet Club group on Facebook for pics of their pets dressed up in their ﬁnest threads. They’re all winners in our book but these fur babies stood out!

COVERSTAR GET INSPIRED Fresh Living – Summer 2022 | 43pnpfreshliving.com

petclub

Start the day right with our quick-asa-wink smoothiescover-star

Ruby red yoghurt: Blitz 1 bottle (300ml) Sir Fruit apple, beetroot and raspberry juice with 1 packet (200g) frozen raspberries and 3 Tbsp (45ml) PnP plain doublecream yoghurt.

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YvetteBruynsWilliams

Carrot and pineapple: Blitz 1½ bottles (375ml) PnP cold pressed orange, carrot and ginger juice with 1 packet (375g) frozen pineapple.

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Whether they’re for you or the kids, don’t get stuck packing the same boring lunches. We’ve got a few healthy ways to revamp them

Combine 2 cups (500ml) pasta screws or cavatappi pasta, ½ punnet (125g) halved cherry tomatoes and 2 discs (80g) cubed feta.

PnP dairy snacks

are affordablenutritious,andtheperfectsizeforlunchboxes. PNP Kidz lunchbox cooler bags are made from locally recycled PET bottles. More than 85% of proceeds will be donated to the PnP School Club.

SERVES 4

Season. Combine ¼ cup (60ml) olive oil, 2 Tbsp (30ml) white balsamic vinegar, juice (60ml) and grated peel of 1 lemon, 1 tsp (5ml) honey and 1 tsp (5ml) crushed garlic or garlic powder. Add dressing to pasta and mix well. Spoon about 1 cup (250ml) into a lunchbox, adding a few basil leaves.

PACKITUPPACKITUP

PASTACAPRESESALAD

Grease a mini muffin tin with non-stick spray. Combine 2 cups (500ml) roughly chopped broccoli florets, 1 cup (250ml) grated cheddar, 2 whisked eggs and 2 Tbsp (30ml) each flour and milk. Season. Spoon into tin and bake at 180°C for 10-15 minutes. Cool in tin completely. Store in an airtight container in the fridge until needed. MAKES 24

BROCCOLI CHEDDAR BITES

Heat a glug of oil in a pan over medium heat and fry 2 seasoned chicken breast ﬁllets for 5-8 minutes a side until cooked through. Cool, then slice into strips. Layer two 250ml jars with 1 shredded baby cabbage (or use half red and half green), 2 carrots cut into matchsticks, 2 discs (80g) cubed feta, half a cubed pineapple and chicken strips. Combine 1 sachet (100ml) PnP soy and ginger stir-fry sauce and ¼ cup (60ml) each mayonnaise and plain yoghurt. Season. Store jars and dressing separately. Serve drizzled with dressing. MAKES 2 (250ml) JARS

Combine 1 packet (350g) roughly chopped baby marrow and ½ each red, yellow and green peppers. Drizzle with olive oil and season. Roast at 180°C for 15-20 minutes. Char 1 cup (250ml) corn (fresh or canned) in a hot, dry pan. Combine ¼ cup (60ml) olive oil, 2 Tbsp (30ml) white balsamic vinegar, grated peel and juice (60ml) of 1 lemon, 1 tsp (5ml) honey and 1 tsp (5ml) crushed garlic or garlic powder. Combine roasted vegetables and charred corn with 2 cups (500ml) cooked barley, a handful quartered cherry tomatoes and a generous drizzle of the dressing. Spoon into two 250ml jars and refrigerate until needed.

HAWAIIAN SLAW WITH CHICKEN STRIPS AND CREAMY DRESSING

ROAST VEG AND BARLEY JAR SALAD

GET INSPIRED Fresh Living – Summer 2022 | 45 Looking for free access to more than 10 000 successfulcurriculum-compliantCAPSlearningmaterials?You’reinluck.ThePnPSchoolClubisoneofSouthAfrica’smostdynamicandplatformsthroughwhichschoolsbeneﬁtintheeducationoftomorrow’sleaders.Itdeliversmuch-needededucationalsupportintheformofteacherguides,learnerworksheets,posters,DVDsandrecognitionprogrammes,andculminatesinassessmentofcompetencyaccordingtothestandardssetforGradesRto12.Formoreinfoortoregister,visitschoolclub.co.za. Join the PnPClub!School

MAKES 2 (250ml) JARS

Combine ½ cup (125ml) softened cream cheese, ¼ chopped pineapple, 1 sliced spring onion and 125g chopped sandwich ham. Season. Spread ¼ cup (60ml) each of the ﬁlling onto 4-6 wholewheat wraps. Roll and slice into portions. SERVES 4-6

HAWAIIAN PIZZA ROLL-UPS

46 | Fresh Living – Summer 2022 pnpfreshliving.com GET INSPIRED LIVE WELL, MADE EASY Pick n Pay’s new Snack Well range of products has been developed to give you nutritionally balanced snacks that are lower in saturated fats, sugar and salt. Delicious – and good for you! Healthy snacking simplified. Look out for: 1. Vanilla almond protein bar 2. Cocoa almond protein bar 3. Mango macadamia protein bar 4. Cashew cranberry protein bar 5. Kidz granola honey bar 6. Kidz granola & peanut butter bar 7. Kidz berry & oats bar 8. Cranberry & almond oat mylk bar 9. Hazelnut oat mylk bar 10. Almond & cranberry raw bar 11. Cocoa, coconut & almond raw bar 12. Apple & almond raw bar 13. Cocoa raw balls 14. Peanut butter raw balls 15. Baked oats, almond & cocoa bar 16. Baked oats peanut butter bar 17. Kidz cocoa raw bar 18. Kidz apricot raw bar Snack your way to better health with this ofanforclarity,increasedtomunchingprotein.naturallyproteinlittleperfectlybars,andbars,proteindevelopedspeciallyrangeofbars,rawcocoaballskiddies’granolawhicharesizedforbodies.AllthebarsarehighinMindfulcanleadmoreenergy,mentalfewercravingsjunkfoodandoverallfeelingwell-being. Best snacking, bar none! 1 2 3 4 5 6 7 8 9 10 11 12 14 15 16 17 1318 Pick n Pay makes it easier for you to Snack Well. SNACK WELL

Fresh Living – Summer 2022 | 47pnpfreshliving.com No time on your hands to whip up a nutritious meal? We’ve got you covered! From veggie-loaded pizzas and aromatic curries to wholesome cottage pies and buddha bowls. DINNERSPLANT-BASEDINMINUTES! These chickpea & corn and beetroot bites are plant-based and vegan-friendly. Eating a plant-based diet is a more sustainable choice for both you and our planet.21 4 5 6 1. Plant-based chana masala 2. Plant-based vegetable tikka 3. Mixed grain buddha bowl 4. Chicken and veg bites 5. Beetroot bites 6. Chickpea and corn bites 7. Crispy chickpeas 8. Dried blueberry & beetroot topper/snack 9. Dried butternut topper/snack 10. Baked kale chips 10879SNACK OR SALAD? Whether you’re looking for a quick on-the-go snack or a crunchy element for your salad, the Livewell snack range has it all – from baked kale chips to crispy chickpeas and butternut. 3

I remember a conversation I had with my neighbour the day after President Ramaphosa announced our very first lockdown. I was leaning on the balustrade of our deck and she stood below me in the road. It was late summer, early evening, a warm and balmy dusk; the end of a long season of evenings just like it. But something was different – you could feel it in the air.

Susan Hayden recalls the days when your best hope was washing down the suspicious tickle in your throat with a mug of wine

flying. We stayed home, cooked and downloaded Zoom. Some parts were fun, especially in the beginning. Not spending entire days in my car. Having more of those times I cherish at home with my husband, who was unable to travel for work. We spent more time together than we ever had before.

THE NEW-FOUND NORMAL

of banana bread later, life would still not have returned to normal. Not the normal we knew before, because even when life as we knew it resumed, we would be forever changed. They were challenging years, to say the least. The world came to a halt. Cars stopped driving, planes stopped

Other parts were nowhere near fun. As a nation we became fixated with the news and ogling the numbers of our daily and weekly Covid-19 rates. Rising, falling, rising again. Hope, then worry, then panic. Those of us who barely passed Grade 9 maths became expert statisticians, interpreting graphs,

Well, little did we know what was coming... That two years, several “waves” and 94-million loaves

(Itdownwineremainingoneandshowered,onsatroutinemyandtheIjob.mostmonths,clearedCovidmybottomIgoingquestions.we(“Rona?throatsneezeondied.hospital,gotaapparentlyinwhattocolumnsdecipheringandtryingmakesenseofwashappeningaworldthathadgonemad.Thepandemictooktollonourbodies.Wesick,manywenttofartoomanyButittookatollourminds,too.ApartfromeveryortingleofthemakingusworryIsthatyou?”),wereriddledwithWhatwastohappen?remembermyrock-momentwhenmomgotill,mycoughstillhadn’tupaftersixandI’dlostmytreasuredfreelanceItwas11amandwasstillinmypyjamas,housewasamessImissedmyfriends,yogaclasses,myand...mylife.Whilemyhusbandacrossfrommeabusinesscall,allcolognedserious,Iopenedofourlast-bottlesofandgulpeditoutofamug.helped.)

“Three weeks,” we said to each other, shaking our heads in amazement. “A global pandemic? In this day and age! And we can’t leave our houses for three whole weeks?”

The odd bottle of wine aside, we all had to dig deep to find ways of coping with the fear, change and uncertainty that the virus brought. A few of the moms at our school have a WhatsApp group. We used it to post pictures of our unmade beds, lockdown meals, our kids who never cleaned up and, once, put on silly clothes and videoed ourselves dancing. Just to make the others laugh. And this is how we held each other up. It was a time of introspection and focusing inward, but also of reaching out and fostering a sense of community and family. When the chips (and wine) are down, we really do need oneFinally,another.slowly, we seem to be moving away from those days and into a new time, taking with us a renewed sense of humility, gratitude and appreciation for the small things that enrich our lives in big ways. Many things we will never take for granted again – our health and that of our loved ones; having a job; going to the beach; toilet paper; hugs... We also learnt things about ourselves: that we are both very vulnerable and very strong; more resilient than we could ever have imagined. We adapt, we rally, we reach out, we survive. And when life gives us vrot bananas, we go and bake a cake.

{ 48 | Fresh Living – Summer 2022 ON REFLECTION pnpfreshliving.com

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