Fresh Living Autumn 2023

Chunky tuna tomato pasta

THIS ISSUE AUTUMN 2023

Photo: Toby Murphy

Styling: Liezl Vermeulen

MAKING THE CUT AUTUMN 2023

No matter who you are, it seems we’ve all had a lesson in budgeting recently. With the lights going out more (and more!) often, we need to get creative with our cooking.

Personally, I’ve been making the biggest savings by swapping out or stretching much-loved meaty dinners and trying something different. I’ve found myself adding pork fillet instead of extra-lean beef mince to my basket, and trying new ways with canned butter beans and good-old cans of tuna.

The cover recipe – a quick-fix, two-cans-of-tuna pantry pasta – was made for the first time in my house mid-January, when the pinch became all too real. It’s so delicious, though (and so quick), that I’m still serving it up even in payday week.

If you’re also doing the budget-balancing act and cutting out more expensive favourites, we’ve got you covered. Turn to page 37 for always-there-to-help pasta recipes you’ll love, or page 9 for quick, easy loadshedding dinners that use 10 ingredients or less.

At a time when there seems to be a lot of gloom and doom out there, celebrating special occasions with family makes everything feel a little bit better. That’s why, for high days and holidays, we’re still dusting off the big fancy platters from the top shelf and celebrating in style. After all, the Easter Bunny only comes once a year! We found the quintessential Easter lamb (page 51), plus we played around with the best hot cross bun toppings (page 64) and even turned them into a showstopping ice-cream cake (page 57)!

Because we know that everyone celebrates a little differently, our in-house team also shares ideas for Ramadan (page 75) – making those traditional treats slightly healthier – plus we found inspiring new ways to enjoy matzah for Passover (page 34).

Finally, we’re soaking up the last of the warmer days this holiday, with picnic baskets and pitchers of ginger lemonade (page 22) for a sunshine soiree, and baking up a sumptuous storm (page 85) to spread the love – be it for Mother’s Day or World Baking Day. Either way, your sweet tooth will definitely get its fix. Enjoy!

LIEZL, FRESH LIVING EDITOR

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CREAMY MUSHROOM, SAGE AND PORK FILLET PASTA

If you prefer your meat well done, add pork slices with the mushrooms to cook a little more. But it is safe to eat pork cooked to medium for a juicier cut.

Heat 2 Tbsp (30ml) each oil and butter in a pan over medium-high heat. Season 2 pork fillets (300-400g each) and sear for about 2 minutes a side. Add a bunch of sage leaves, reduce heat, cover and cook for 2-3 minutes until pork is firm but not hard. Remove from heat and set aside. Fry 1 punnet (150g) each baby button and shimeji mushrooms, and 1 punnet (250g) sliced portabello mushrooms in the same pan until golden. Season and set aside. Add another glug of oil to the pan and sauté 2 chopped onions for about 8 minutes. Add 2 chopped garlic cloves and cook for a minute until golden. Deglaze pan with 2 Tbsp (30ml) sherry, then return mushrooms to pan. Stir in 2 cups (500ml) cream, season and simmer until thickened, about 8-10 minutes. Add 1 tsp (5ml) Marmite or Bovril and 1 Tbsp (15ml) Dijon mustard, and stir to combine. Serve creamy mushroom sauce tossed through 4/5 packet (400g) cooked pasta (we used PnP

Crafted Collection casarecce pasta) topped with sliced pork and extra fried sage. SERVES 4

MASALA PORK CHOPS ON CHILLI-TOMATO RELISH

Reminiscent of chakalaka, the spicy tomatoes cut through the delicious fat of the pork chops.

Combine 4 tsp (20ml) garam masala and 1 tsp (5ml) crushed coriander seeds. Season 4 pork chops (about 550g) – trim off extra fat if you like – and coat with spice mix. Score fat on chops to get it crispy. Heat 2 Tbsp (30ml) canola oil in pan over high heat. Sear pork on both sides, adding 2 sprigs curry leaves to pan (optional). Remove and set aside. Sauté 2 chopped onions and 1 chopped red or green pepper over medium heat in same pan for 8-10 minutes. Stir in 1 Tbsp (15ml) PnP crushed garlic & ginger and 4 tsp (20ml) garam masala. Add 2-4 chopped chillies (remove seeds if you prefer it milder), 1 Tbsp (15ml) tomato paste, 2 cans (400g each) chopped tomatoes and 2-4 finely grated carrots. Season and add a pinch of sugar if you like. Drain 1 can (400g) butter beans and add to tomato mixture. Simmer for 3-5 minutes. Return pork chops to pan, nestling them in the sauce, and cook for 5-7 minutes until piping hot. Serve with flash-fried or blanched green beans. SERVES 4

SPLURGE

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WRITE TO US AND WIN!

Fatima Teladia, the writer of this issue’s winning letter, gets a PnP gift voucher worth R500. Email your letters to letters@freshlivingmagazine.co.za with the subject line “Reader Letter”. Letters may be edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.

TODDLER-APPROVED FOOD

MEMORIES WITH MOM

Memories of my childhood and teenage years evoke such nostalgia... Waking up to the smell of a cake baking in the oven, or the aromas of a fresh curry simmering on the stovetop...

Mom would use only freshly ground spices of the purest quality and the onions had to sauté in ghee until they were absolutely perfect. The curry would always be served with coriander and rice so fluffy you couldn’t resist a second serving. This was a labour of love passed down through the generations. As much as I enjoy trying out the different cuisines of the world, from Thaiinspired to Italian favourites, I always gravitate back to Mom and Gran’s traditional cooking. My kids now also look forward to these hearty meals that are made with freshness, flavour and, most importantly, love.

Amazingly enough, these legends of cuisine never used actual recipes – everything was eye-balled to perfection! I hope to continue this legacy, but to integrate more flavours of the world. Thank you, Fresh Living, for making memories in our homes too. –

Fatima Teladia

Being a mom to a toddler means dealing with a picky eater! But thanks to Fresh Living my challenges have come to an end. My daughter loves the Crispy Chicken Fingers with Smoky Red Pepper Relish (minus the spicy relish for the little tummy). Another hit in our household is the Parmesan Herb Mashed Potatoes – her Mickey Mouse plate gets wiped clean! Her favourite afternoon snack is two-minute noodles, so imagine the excitement on my face when I came across the Cheap & Cheerful Noodle Jar recipe in the Spring 2022 issue, [pictured above]. It’s loaded with nutritional veggies and I top it with some lean beef mince for added protein goodness. Happy toddler, happy mom!

– Itumeleng Tumee Motsepe

Got something to say?

Comment, tweet or even DM us! Plus, share your delicious Instagram snaps with us by tagging #FLGrams and you could be featured on these pages.

CONTENT DIRECTOR & EDITOR-IN-CHIEF

Justine Drake EDITOR Liezl Vermeulen

ACTING DEPUTY EDITOR Janna Joseph

PNP GROUP ART DIRECTOR Liezel le Roux

DEPUTY FOOD EDITOR Gail Damon

JUNIOR FOOD EDITOR Kristen Scheepers

MANAGING EDITOR Alesha George

DIGITAL EDITOR Lisa Finch

DIGITAL CONTENT MANAGER Aneeqah Emeran

DIGITAL DESIGNER Caro Botha

HEAD OF DIGITAL CONTENT Emma Odendaal

ACCOUNT DIRECTOR Julia Ziegenhardt

ACCOUNT MANAGER Chanel Glass

SENIOR FINANCE MANAGER Charlton Jacobs

FOR PICK N PAY

Michelle van Schalkwyk

CONTRIBUTORS Darrel Bristow-Bovey, Dylan Buys, Jenni Davies, Brita du Plessis, Sophia Eygelaar, Adel Ferreira, Patrick Latimer, Donna Lewis, Cathy Marston, Lerato Motau, Toby Murphy, Toby Newsome, Kristen Scheepers, Matthys van Lill, Elizma Voigt, Caroline Webb, Lorraine Zeeman

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NEW Pearl & Beauty

MAKING DINNER in the dark

Are you rushing home to get dinner done before loadshedding or trying to cook on a camping stove? Breathe! We’re here to make sure you still tick all the boxes – including “delicious”

Supper sorted...

DINNER RECIPES THAT USE

 Only 1 gas hob

 Only 1 pot or pan

 10 ingredients or less (excl. oil and seasoning)

 Less than 45 minutes

PHOTOGRAPHS: DONNA LEWIS RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

Choose brown rice as it keeps its shape better when stirring. (It also has more fibre, making it healthier for the family.)

Swap haddock for hake when the budget is tight.

UNDER 45 MINUTES

1 packet (500g) haddock portions or fillets, defrosted

Glug of olive oil

Salt and milled pepper

2 onions, sliced

2 yellow peppers, diced

1 packet (200g) bacon, diced

1 sachet (100g) tomato paste

...in no time!

4 cups (1L) vegetable stock

1½ cups (300g) brown basmati rice

Handful of fresh dill, parsley or coriander, chopped

½ packet (2-3) spring onions, sliced Lemon wedges

SERVES 4

Heat oil in a pan over high heat.

Season fish and fry for 3-4 minutes a side. Remove and set aside to cool.

Sauté onion, yellow

pepper and bacon in the same pan until bacon is crispy and aromatics have softened.

Stir in tomato paste, cook for 1-2 minutes until sticky, then add stock. Add rice, season to taste, and leave to simmer for 20-25 minutes.

Flake the fish. When just about all the liquid in the pan has been absorbed, fluff up rice and stir through flaked haddock, chopped herbs and spring onion.

Serve with lemon wedges on the side.

TRY THIS

No energy to make dinner from scratch?

Stock up on PnP’s family-sized freezer meals for days when your battery is running low. Choose from roast veg penne, lasagne, butter chicken and more.

TOMATOEY HADDOCK RICE

PnP SMOKY BBQ CHICKEN PASTA (900G)

The butter chicken we love becomes lighter and fit for warmer days when you use fish with this classic curry sauce. Add fresh chilli for more heat.

UNDER 45 MINUTES

1kg sustainable white fish (such as hake or kingklip)

Glug of canola oil

Salt and milled pepper

2 onions, sliced

6 cloves garlic, grated

3 Tbsp (45ml) PnP butter chicken spice mix

2 Tbsp (30ml) tomato paste

Splurge and serve with a fresh sambal of chopped mango, red onion, shaved fresh coconut, mint and coriander.

BUTTER CURRY FISH

1 can (400g) cherry tomatoes, puréed

⅓ cup (80ml) cream

2 sprigs fresh curry leaves (optional)

Pinch brown sugar

Lemon juice, to taste Rotis and/or rice, for serving

SERVES 4

Heat oil in a large pan over medium-high heat.

Season and fry fish skin-side down for 3-4 minutes. Remove and set aside. Reduce heat slightly. Sauté onion in the same

pan for about 8 minutes. Add garlic and fry for a minute, then add spice mix and cook until fragrant (1-2 minutes). Add tomato paste and cook until sticky. (Add a splash of water, if needed.)

Tip in tomatoes, cream and curry leaves. Season. Simmer for 8-10 minutes, adding sugar and lemon juice to taste. Return fish to pan, skin side up (to preserve the crispiness) and cook for 3 minutes. Serve curry with rotis and/or rice.

TRY ME

An easy-to-use gas stove that sits on any heatproof kitchen counter, so you can still make dinner during loadshedding.

COOK’S NOTE

Can’t find butter chicken spice mix? To make it yourself, see the “Best-ever Butter Chicken Recipe” on pnpfreshliving.com.

ALVA SINGLE BURNER

We created something new, and it’s tOATally OAT of this world. Try the new Original or Vanilla flavoured Harvest Oat Drink from First Choice.

Our plant-based drink is a deliciously different and surprisingly awesome dairy alternative that is crafted with gluten-free oats, making it free from lactose or any preservatives, while still loaded with nutritional benefits!

Enjoy it as is, or in all your shakes, bakes, bowls and mugs.

So, try the NEW Original or Vanilla flavoured Harvest Oat Drink. You’ll be surprised how good different can taste!

Available online and in our dairy & PnP stores.

Swap couscous for pearl barley – it not only saves money but makes a heartier soup. Soak barley in cold water for 1 hour, or add dried barley directly to soup and add an extra 1-2 cups water or stock.

If you’d like some crispy croutons, fry a handful of chickpeas over high heat in the pot before you start making the soup.

UNDER 45 MINUTES

Glug olive oil

2 onions, grated or chopped

1 packet (500g) carrots, grated

1 bunch (300g) celery, chopped

1 jar (130g) harissa paste or 1 Tbsp (15ml) chilli paste

2 cans (400g each)

chopped tomatoes

2-3 cups (500-750ml) stock of choice

3 cups (750ml) water

1 cup (250ml) pearl couscous (or use risoni pasta rice)

1 can (400g) chickpeas (cannellini or white kidney beans work well too)

1½-2 tsp (7-10ml) fine salt

Milled pepper, to taste

1 large packet (400g) baby marrows, grated Handful Swiss chard or baby spinach (optional) Crusty bread, for serving

SERVES 6-8

Heat oil in a large pot over medium-high heat. Fry onion, carrot and celery for 5 minutes. Add harissa or chilli paste and fry for 2 minutes. Add tomatoes, stock, water, couscous, chickpeas, salt and pepper. Simmer for 30 minutes until couscous is tender. (Top up with water or stock if necessary to get the right consistency.) Add baby marrow and spinach, if using, and cook for 3-5 minutes until wilted but still tender. Serve with crusty bread.

PAIR WITH

DE GRENDEL MERLOT (750ML), R190

Ruby colour with aromas of berries and aniseed.

CHICKPEA AND COUSCOUS CHILLI MINESTRONE SOUP

SAVE

If you are using olives and feta, be sure to season this delicious dish lightly, as the combination is naturally salty.

UNDER 30 MINUTES

4 skinless chicken breasts

Glug olive oil

Salt and milled pepper

4 cloves garlic, chopped

2 red onions, cut into wedges

2 sprigs rosemary

(optional)

1 packet (200g) black or calamata olives

CHICKEN AND YOGHURT CREAMED SPINACH SKILLET

(optional), drained and pitted

1 large packet (400g) baby spinach (or you can use shredded Swiss chard)

1 cup (250ml) plain double-cream yoghurt

Pinch of ground nutmeg

2 discs (40g each) feta

(optional)

SERVES 4

Heat oil in a pan over high heat.

Season and sear chicken breasts until golden-brown, about

4 minutes a side. Remove chicken and set aside, keeping warm. Add garlic, onion and rosemary (if using) to the same pan. Reduce heat and cook for 8-10 minutes, adding a splash of water if it starts to catch.

Add olives (if using) and spinach and cover with a lid to steam for 2-3 minutes, until spinach is bright green and wilted. Remove rosemary sprigs and stir through yoghurt and nutmeg

until well combined. Nestle chicken in between creamed spinach, cover with lid and simmer for 3-5 minutes until chicken is cooked through.

Sprinkle with crumbled feta before serving.

COOK’S NOTE

This creamed spinach sauce is very versatile. Omit chicken and serve as a veggie side, or use it to layer between sheets of lasagne, cheese and roast veg for a vegetarian pasta.

A moreish pasta that’s straight from your pantry! Because canned tuna has a mild flavour, this dish doesn’t taste fishy but is reminiscent of tomato bolognaise. For extra flavour, add fresh thyme or rosemary and serve with grated parmesan and fresh basil or basil pesto.

UNDER 30 MINUTES

1 packet (500g) PnP rigatoni or penne pasta

Salt and milled pepper

CHUNKY TUNA TOMATO PASTA

2 Tbsp (30ml) olive oil

2 red onions, chopped (or normal white onions)

3 cloves garlic, crushed

1 large punnet (500g) cherry or rosa tomatoes, halved

2 Tbsp (30ml) capers (optional)

2 Tbsp (30ml) tomato paste

1 can (400g) chopped tomatoes

2 cups (500ml) PnP

Crafted Collection passata sauce

2 Tbsp (30ml)

Worcestershire sauce

(or soy sauce)

2 cans (120g each)

shredded tuna in brine, drained

SERVES 4

Boil pasta in salted water for 7 minutes, then drain, reserving ½ cup of the starchy cooking water. Rinse pasta under cold water and set aside. Heat oil over medium heat and fry onion for about 8 minutes. Add garlic, fresh

tomatoes and capers, if using, and fry for 3 minutes.

Add tomato paste, canned tomatoes, passata, Worcestershire sauce and tuna.

Lower heat and simmer for 5 minutes.

Toss cooked pasta through sauce, adding a splash of the reserved water to thin the sauce. Serve immediately.

COOK’S NOTE

Add a pinch of brown sugar if the sauce is a bit tart.

This ultra-creamy chicken dish uses the same ingredients as potato and leek soup, but leaves them chunkier alongside crispy, golden chicken.

UNDER 45 MINUTES

1 (8-piece) chicken braai pack

Glug of olive oil

Salt and milled pepper

1 packet (300g) leeks, sliced

4 cloves garlic, sliced

4 sprigs rosemary or thyme + extra for serving

ONE-PAN SAUCY CHICKEN, POTATO AND LEEK

4 medium potatoes, cut into 4cm pieces

1 cup (250ml) chicken stock

2 cups (500ml) cream Lemon juice, to taste

SERVES 4

Heat oil in a deep pan over high heat. Season chicken well, then brown pieces all over until golden. Remove and set aside. Lower heat to medium and sauté leeks in the same pan for 3-4 minutes. Add garlic and herbs

and fry for a minute. Add potatoes and stock, stir to combine evenly, and place chicken gently back into pan. Simmer over mediumhigh heat, covered, for 15-20 minutes until potatoes are soft and tender. (Top up with a little stock if the liquid reduces too quickly.) While it’s cooking, lightly break up potatoes with the back of a fork to help thicken sauce. Serve drizzled with lemon juice and extra fresh herbs.

COOK’S NOTE

If serving to impress, fry extra sliced leek over high heat for 3 minutes and add as a topping along with a few thyme leaves.

GET MORE 30-MINUTE MEALS ON OUR WEBSITE For extra “din-spiration”, scan this QR code with your phone’s camera to get our quick 30-minute recipes so you’ll always have dinner solutions at your fingertips.

WINES TO PAIR WITH

YOUR EASTER FEAST

The Easter Bunny’s on his way, so thoughts are turning to what to serve guests for Easter’s special-occasion foods. Get your pairings right with these simple tips from Pick n Pay Wine Club

– some traditional (like

and others that take inspiration from the season (chocolate, chocolate, chocolate!). When it comes to finding the perfect wine to accompany each dish, it’s not as simple as white or red. A food-and-wine pairing should celebrate the ingredients and character of each plate.

The story goes that fishing boats in the Cape docked over Easter, and with the absence of fresh fish, pickled fish became popular. The combination of sweet and spicy makes this a challenging dish to pair with wine – the secret is to choose one that tempers the spice and balances the sweetness.

Perfect match: Chenin Blanc

This versatile varietal is naturally high in acidity, so it balances out the sweetness in the dish. It also dials down the heat in spicy dishes, resulting in a truly harmonious pairing.

Lamb shanks are one of the most flavourful cuts (and an alternative to traditional leg

accompaniment that is able to cut through the fat without overpowering the fine flavours of the herbs and spices.

Perfect match: Shiraz

High in acidity and bursting with big, ripe tannins, this is the wine to stand up to juicy, fatty lamb shank. Some offer a hint of pepper, which is beautiful with the texture of the meat. Shiraz is generally lush and fruit forward, so it marries well with succulent, herby flavours.

This traditional Easter bread is the perfect combination of sugar and spice (and all things nice, like PnP’s chocolate, caramel and new fruit flavours). Serve with melted butter, or make a hot cross bun pudding! (see pnp.co.za/recipes)

Perfect match: Chardonnay

Full-bodied, voluptuous and elegant, this wine cuts through the butter and sweetness of the bun and matches the honey, citrus and fruit that are present in both. Even the spices are gentler in the presence of a bold Chardonnay.

Associated with Lent and Easter and eaten around the world, the combination of fruit, spice and sweet marzipan is a classic. There is a comforting almond flavour and aromatic spices, rounded out with a zesty zing from candied citrus peel. Perfect match: Full-cream sherry

A slice of simnel cake is a great way to finish a meal (or serve as a late afternoon treat at Easter). To wash it down, choose a glass of fortified wine. The sweet and nutty characteristics of sherry pair perfectly with the marzipan and Easter spices in this cake.

There are dozens of desserts that work well at Easter, but a crowd-pleasing favourite is chocolate lava fondant. There’s so much drama as the liquid centre oozes onto the plate with every spoonful... a truly decadent way to finish a feast. Perfect match: Pinotage Dark chocolate partners naturally well with a full-bodied Pinotage. The high-alcohol and high-tannin structure cuts through the richness, as long as the dessert isn’t too sweet. The general rule of thumb is: the higher the cocoa content, the drier the wine should be.

1. Pickled fish

2. Roast lamb

3. Hot cross buns

4. Simnel cake

5. Chocolate dessert

SCAN THE QR CODE using the camera on your phone for more wine articles, recipe pairings, videos, exclusive deals and more.

SUNNY SAUVIGNONS

Always popular and surprisingly versatile, Sauvignon Blanc is ideal for every occasion over the Easter weekend – and beyond!

By Cathy Marston

Without a doubt, Sauvignon Blanc is South Africa’s favourite white wine. It’s the perfect accompaniment to sunny days and alfresco dining thanks to its zippy acidity and crisp, clean fruit flavours. But there’s a lot more to this grape than meets the eye.

1

SAVE THE DATE!

It’s International Sauvignon Blanc Day on 6 May. You know what to do…

2 3

1. Sauvignon Blanc usually comes from cooler regions as this helps the grapes keep their crisp acidity and green fruit tones. Areas such as Constantia in Cape Town enjoy brisk sea breezes from False Bay, which help create the signature lime and green pepper flavours in the celebrated STEENBERG SAUVIGNON BLANC, R155

2. If you prefer a more tropical fruit Sauvignon, look inland to areas such as Stellenbosch and Worcester for warmer days and riper

fruit. There you’ll find an array of fruit flavours ranging from guava and granadilla to grapefruit and green apple. The ALVI’S DRIFT RESERVE SAUVIGNON BLANC, R140, is the perfect example of this fusion of tropical and green fruits and is exclusive to Pick n Pay – we were so impressed with it, we bought it all!

3. A pink Sauvignon? Perhaps the most unusual version of this wine is the ever-popular

DIEMERSDAL SAUVIGNON ROSÉ, R95. Made from Sauvignon Blanc with just a dash of red Cabernet Sauvignon grapes to add colour and a hint of wild berry fruit, this is a delicious accompaniment to an Easter lamb roast.

It comes from one of the highest vineyards on the farm (just north of Cape Town in the Durbanville hills); this altitude creates very cool nights, helping the grapes develop their rich flavours.

enough richness and balance to go with chicken or pork dishes, but are equally good to sip on their own.

frothy bubbles. Add a touch of orange juice and you have the perfect fizz for your Easter brunch.

4. Diemersdal owner and winemaker Thys Louw is a driving force in the SA Sauvignon Blanc Association. His classic DIEMERSDAL SAUVIGNON BLANC RESERVE, R155, is concentrated and complex with an intriguing mineral edge.

5. Equally delicious is the WARWICK PROFESSOR BLACK SAUVIGNON BLANC, R150, which shows a fresh salinity to the ripe fruit thanks to a few months spent on the lees (dead yeast cells). Both of these wines have

6. For many years the most famous bubblies in South Africa (and the world) were made from Chardonnay and Pinot Noir grapes, but now you can get your Sauvignon in a celebratory format too! DURBANVILLE

HILLS SPARKLING

SAUVIGNON BLANC, R105, is dry with sappy citrus notes and

7. Further up the West Coast, in the Cederberg mountains, David Nieuwoudt uses his high-altitude vineyards to create a stony, savoury edge to the quince and green fig fruit of his CEDERBERG SAUVIGNON BLANC, R140. Pair it with seafood and fish dishes, such as smoked salmon blinis or that Easter favourite, pickled fish. 4 5

6 7

SWEET CHARRED TOMATOES

Sweet, tangy, juicy and sticky, these tomatoes also work well stirred through pasta for a quick midweek dinner. Mix 2 Tbsp (30ml) olive oil, 1 Tbsp (15ml) brown sugar, 1 Tbsp (15ml) tomato paste and a pinch of chilli flakes together. Toss with 500g PnP mini plum tomatoes in an oven tray. Bake at 200ºC for 15 minutes or until bursting.

Toss tomatoes and pan juices with 1 tub (250g) drained bocconcini cheese balls. Serve on toasted ciabatta, with fresh basil leaves. SERVES 4–6

WHIPPED FETA

Slather on toast or enjoy as a dip, spruced up with a drizzle of honey and toasted nuts.

Blitz 2 discs feta, ½ cup (125ml) cream, ½ cup (125ml) plain yoghurt, 1 Tbsp (15ml) olive oil and 4 sprigs dill in a food processor until smooth. Serve with pickled carrots (see page 22) heaped on toasted ciabatta. MAKES 1½ CUPS

THE ART OF

BLANQUETING

To celebrate the last summer rays, have a banquet-style picnic on posh pillows with a spread of petit-eats. We show you how it’s done. (Save these recipes for lunchboxes, tea-time treats or starters at your next dinner do)

PHOTOGRAPHS: TOBY MURPHY RECIPES & STYLING: BRITA DU PLESSIES FOOD ASSISTANT: LORRAINE ZEEMAN

Lemon ginger cordial. Recipe on page 22

Creamed butter bean dip. Recipe on page 22

Creamed butter bean dip

PS: This might just be better than hummus!

Blitz 2 cans (410g each) drained butter beans, 1/³ cup (80ml) olive oil, 1 clove garlic, ½ cup (125ml) grated PnP grana padano cheese and juice (60ml) and grated peel of 1 lemon in a food processor until smooth.

Drizzle over 3 Tbsp (45ml) basil pesto. Serve with slices of olive focaccia bread.

MAKES 2 CUPS

Lemoncordialginger

Whip up a big pitcher of this sparkling lemonade or add to cocktails and iced teas.

Combine 1 cup (250ml) each water, sugar and fresh lemon juice and 6 slices fresh ginger in a pot. Simmer for 10–15 minutes to reduce until syrupy.

Mix ½ cup of this cordial with 1 litre sparkling water and fill up with ice!

MAKES 2 CUPS

BEEF AND LAMB KOFTAS WITH SWEET SPICY APRICOT CHUTNEY

Meatballs on a stick

– what’s not to love?

Add an extra punch of flavour to your kofta mix with fresh and ground coriander and toasted nuts.

1 packet (500g) PnP beef & lamb sausage

½ cup (125ml) toasted chopped pine nuts or cashews

¼ cup (5g) chopped fresh coriander

6 PnP mini tortilla wraps

Apricot chutney:

2 Tbsp (30ml) olive oil

1 Tbsp (15ml) butter

3 onions, finely sliced

Salt and milled pepper

1 cup (250ml) dried apricots, soaked overnight and finely chopped

¾ cup (180ml) sugar

2 Tbsp (30ml) PnP

Crafted Collection fruity habanero sauce

SERVES 6

Squeeze mince filling from sausages (discard the casings).

Mix mince with nuts and coriander. Divide into 6 portions. Shape mixture around 6 skewers.

Grill or braai on medium heat for 10 minutes or until cooked through.

Heat oil and butter in a pan over low heat.

Cook onion for 8–10 minutes. Season.

Add apricots and sugar.

Sauté for 5–10 minutes more or until sticky.

Stir in habanero sauce. Serve koftas on mini tortillas with chutney.

SWEET CHILLI AND GINGER CHICKEN PITAS

Stuffed with spicy chicken, pickles and dollops of peanut sauce, these little pockets are perfect for a lazy picnic.

½ cup (125ml) sweet chilli sauce

1 Tbsp (15ml) PnP ginger & garlic squeeze paste

2 Tbsp (30ml) canola oil

1 packet PnP mini skinless chicken fillets

2 Tbsp (30ml) peanut butter

¼ cup (50g) plain yoghurt

Mini pita breads and pickled cucumber (see below), for serving

MAKES 8

Mix sweet chilli sauce, ginger & garlic paste and oil together.

Toss chicken fillets in mixture to coat. Place on a lined oven tray and bake at 200ºC for 10–15 minutes, until sticky and cooked through. Mix peanut butter and yoghurt together to make a sauce. Stuff pitas with pickled cucumber, mini chicken fillets and sauce.

PICKLES

Sharp, sweet and tangy veggies pair well with cheese and cold meats. No picnic is complete without them.

Pickling liquid:

1 cup (250ml) white wine vinegar

2 Tbsp (30ml) castor sugar

2½ cups (625ml) water

1 Tbsp (15ml) salt

1 bay leaf

1 clove garlic, sliced

5 peppercorns

1 sprig fresh dill (optional)

MAKES 3½ CUPS

Bring vinegar, sugar, water and salt to the boil in a pot. Simmer for a few minutes. Remove from heat and allow to cool.

Cook’s note:

Double the pickling liquid ingredients if you’re making both kinds of pickle (carrot and cucumber).

200g punnet (about 18)

Crafted Collection rainbow carrots, sliced 1 packet(about 10) mini cucumbers

3½ cups (875ml) pickling liquid (per vegetable)

Place carrots and cucumbers in two sterilised jars (ideally 1L jars).

Add bay leaf, garlic, peppercorns and dill to each jar.

Pour over pickling liquid and leave for 6 hours or overnight.

PAIR WITH

Sweet cherry, violet and rose petal aromas with a light oak spice on the finish.

OAK VALLEY SOUND OF SILENCE PINOT NOIR (750ML), R160

POSH PICNICS

Lemony salmon cream cheese baguettes.

Recipe on page 26

Jammy berry tartlets

QUICK AND EASY TO MAKE, THESE JAM-PACKED PASTRIES ARE THE PERFECT ENDING TO ANY OCCASION

Grease a 12-hole muffin pan. Roll out 1 packet (400g) defrosted shortcrust or puff pastry and cut out 12 circles slightly bigger than the muffin-pan holes (use a drinking glass). Press the pastry into the holes, lining the sides. Preheat oven to 200ºC. Mix a good grinding of black pepper with ½ cup (125ml) strawberry jam. Spoon into the centre of each pastry and gently push in 2–3 raspberries per tartlet. Rub 2/5 cup (100g) cold cubed butter into ¾ cup (180ml) flour. Mix in ¼ cup (60ml) each roughly chopped flaked almonds, desiccated coconut and sugar. Sprinkle crumble over tartlets (you can freeze any leftover crumble for up to a month). Bake for 15–18 minutes or until pastry is golden. Serve with fresh berries and whipped cream.

MAKES12

LEMON DRIZZLE BLUEBERRY LOAF

You can also use lime juice and blackberries, or strawberries or raspberries with orange juice.

3 eggs

½ cup (125ml) canola oil

¼ cup (60ml) melted butter

1 cup (250ml) hot milk

1 box (500g) PnP vanilla cake mix

1 cup (250ml) blueberries

Grated peel of 1 large lemon

½ cup (125ml) icing sugar

3 Tbsp (45ml) lemon juice

MAKES 1 LOAF

Preheat oven to 180ºC. Grease and line a 27x10cm

LEMONY SALMON CREAM CHEESE BAGUETTES

Fabulously tasty, fresh and light, these loaded sliders are ready to go in minutes. Blitz 1 tub(250g) full-fat cream cheese, 1 tub (200g) smoked salmon offcuts, juice and grated peel of 1 small lemon and 3 sprigs dill in a food processor until smooth. Butter 4 baguettes and fill with salmon mixture, finely sliced apple and watercress. Fold over 1 pack (100g) PnP oak-smoked trout ribbons. Serve halved or whole, wrapped in wax paper. SERVES 4–8

loaf pan with baking paper. Beat eggs, oil and butter together using a whisk or an electric mixer for 30 seconds. Add hot milk and beat briefly until combinef.

Pour over cake mix and gently stir in with a spatula to form a batter.

Fold in berries and lemon peel. Pour into loaf pan and bake for 50–55 minutes. It’s ready when a skewer inserted into the centre of the loaf comes out clean. Remove from oven. Cool for 10 minutes in the pan, then turn out onto a wire rack. Mix icing sugar and lemon juice together. Once cake is cool, drizzle icing over the top and serve.

Jammy berry tartlets

POSH PICNICS

GOOD IDEA

Pack a slice into lunchboxes for a next-day sweet treat!

Lemon drizzle blueberry loaf.

Recipe on page 26

ways to live your

best life

Are you ready for the year ahead? Use these tips to make your life richer and more fulfilling than ever in 2023

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

The new-year rush is done and now is the perfect time to sit down with your notebook, gather your thoughts and plan for the rest of 2023. Here are four simple ways to help you make the most of that planning time – and every month to come!

1. KEEP YOUR CUP FULL

As the saying goes, you can’t pour from an empty cup. Given that it’s the start of the year, your cup might be feeling full right now – but as the days, weeks and months go by, you might find your resources running low, possibly sooner

than you anticipated. That’s why it’s so important to invest in yourself – to proactively keep your cup, heart and energy full as you forge ahead.

Investing in yourself means different things to different people. It’s also very much influenced by your current stage of life.

If you’re running a busy, sometimes chaotic family household, it might mean signing up for a weekly yoga or Pilates class. For singletons, it might mean applying for that skills programme you’ve been considering.

If you’re in your retirement years, it might mean doing a beginner’s pottery class or a language course.

Whatever it is, find something that feeds your inner curiosity and leaves you feeling excited and refreshed about what’s possible for your life. This year, make enriching your life and keeping your cup full a top priority.

2. TAKE OTHERS WITH YOU

Consider bringing others with you as you grow and develop this year. There are several ways to make this happen, from mentoring a work colleague to helping someone grow their network or develop their skills. Your place of employment may have opportunities

to help others, or you could reach out to your former school or university to find out about any available opportunities.

Bear in mind that it doesn’t need to be an overly formal thing; perhaps someone in your neighbourhood, kids’ school or church could use your support? Reach out to them and work out a plan. Not only will this help the person in need, but it will also make your life feel richer and more fulfilling. As Michelle Obama said, “One person might be senior and be wiser and have more experience, but I’ve learned a lot from the people I mentor.”

Still need convincing? As you help enrich the lives of others, you will also help develop your own sense of empathy and improve your ability to relate to others. Gaining exposure to diverse life references will give you fresh perspective and challenge your preconceived ideas. In short, it’s a win-win.

3. COMMIT TO YOUR COMMUNITY

We all love our Rainbow Nation – but the reality is that it faces many challenges. It’s important for every one of us to play our part in making our beloved country work better. By living the wonderful spirit of ubuntu, we get to play an important role in shaping the country that Tata Madiba believed in.

Whether it’s spending time at a grassroots organisation near you and offering your skills, helping a local charity to raise funds, or volunteering at your neighbourhood policing forum or an animal shelter, there are so many ways to give back.

Even better, make your community involvement a family affair and your children will learn the value of caring for those around them. According

to research, introducing children to community service gives them a sense of belonging, plus it helps them to explore their interests, develop various skills and build and broaden their relationships and networks. Oh, and while you’re at it, why not rope in a few friends to support you in your community-loving endeavours?

“We think of ourselves far too frequently as just individuals, separated from one another, whereas you are connected and what you do affects the whole world. When you do well, it spreads out; it is for the whole of humanity.”

– Archbishop Desmond Tutu

4. BRIGHTEN UP YOUR TOMORROW

The small steps you take today will have a big impact tomorrow. This principle is at the heart of investing in your future. Why? Because putting a little bit of money away now will help you to live the life of your dreams in the future – when it really matters. And no matter how young or old you are, it’s never too early nor too late to start investing for your future.

A unit trust is an affordable way to invest your money and work towards achieving real financial freedom. From as little as R500 a month, a unit trust gives you access to different investment assets such as bonds, property and local and global shares in leading companies. It’s also a flexible and secure investment vehicle you can access with ease, any time.

Another option is to invest in a unit trust as an emergency fund – a little pot of money that will help you in times of unexpected need. This will ensure that you don’t have to take out expensive, high-interest loans that leave you out of pocket long after you’ve used them. An emergency fund gives you the safety net to face the uncertainties of tomorrow – and don’t worry so much about how much you are putting away; what’s important is to save whatever you can.

WANT TO KNOW MORE?

Visit oldmutualinvest.com/ individual

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

1. Wide-leg bling denims R329.99 ; cotton shirt R269.99

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jeggings

5 WAYS WITH matzah

1. MATZAH NACHOS

Quick-and-easy and always a party favourite!

1 box (300g) matzah, broken into large “chips”

Glug of olive oil

1 red pepper, chopped

1 yellow pepper, chopped

2 cloves garlic, finely chopped

½ red onion, chopped

1 tsp (5ml) smoked paprika

1 tsp (5ml) ground cumin

Salt and milled pepper

Topping:

½ can (410g) corn

¼ cup (60ml) grated cheddar

¼ cup (60ml) grated mozzarella

1 avocado, peeled

Grated peel and juice (60ml) of 1 lemon

Sliced jalapeños and sour cream, for serving

Salsa:

½ punnet (125g) cherry tomatoes

½ red onion, finely chopped

1 red chilli, chopped

Handful coriander, finely chopped

Grated peel and juice (30ml) of 1 lime

SERVES 4

Bake matzah chips on an oven tray at 180°C for 5 minutes.

Heat oil in a pan over medium heat and sauté peppers, garlic and onion for 5-7 minutes.

Add spices, season and sauté for 2 minutes.

Top matzah nachos with sautéed pepper mixture, corn and cheese.

Bake for 5-7 minutes until cheese is melted.

Combine salsa ingredients and season.

Mash avo with lemon and season.

Serve nachos topped with salsa, avo, jalapeños and sour cream.

PHOTOGRAPHS: DONNA LEWIS

RECIPES & STYLING: KRISTEN SCHEEPERS

FOOD ASSISTANT: LORRAINE ZEEMAN

It’s time to give the humble Jewish flatbread a fresh, new take – and taste – for Passover and beyond...

Replace the garlic powder in the dipping sauce with 1 tsp (5ml) each grated fresh garlic and ginger for an additional flavour punch.

Crush 1 box (300g) matzah into fine crumbs. Combine with ½ cup (125ml) sugar and ¾ cup (180ml) melted butter. Press into a greased 23cm round tart tin. Chill for about 30 minutes until set. Heat ¾ cup (180ml) milk and ¾ cup (165g) castor sugar in a pot over medium heat and stir until sugar is dissolved. Combine ¼ cup (60ml) cream, 3 large egg yolks and 2 Tbsp (30ml) potato starch in a bowl. Whisk into milk mixture. Add juice (240ml) and grated peel of 4 lemons and cook for about 5 minutes, whisking vigorously until thickened. Whisk in 1 tsp (5ml) vanilla paste and ½ cup (125ml) cold butter, cubed, until melted. Cool mixture, then pour over matzah base. Chill in fridge for 1 hour or until completely set. Top with mint and raspberries and dust with icing sugar. SERVES 8-10

2. LEMON MATZAH TART

A no-bake matzah “biscuit” base filled with tart deliciousness.

CREATIVE COOKING

3. MATZAHCOATED FRIED CHICKEN WITH HONEY-MUSTARD SAUCE

What’s not to love about super-crispy chicken dipped in a spicy sauce?

1 cup (250ml) flour

1 tsp (5ml) garlic powder

1 tsp (5ml) paprika

1 tsp (5ml) onion powder

Salt and milled pepper

4 eggs, whisked

1 box (300g) matzah, crushed

1 packet (about 650g)

skinless chicken breasts, cut into strips

Oil, for deep-frying

Dipping sauce:

¼ cup (60ml) Dijon mustard

3 Tbsp (45ml) honey

1 Tbsp (15ml) garlic powder

½ tsp (3ml) chilli flakes

¼ cup (60ml) olive oil

SERVES 4-6

Combine flour with garlic powder, paprika and onion powder in a bowl and season.

Place whisked egg and matzah crumbs in two other bowls.

Lightly dip chicken strips in flour, then in egg and finally the matzah crumbs.

Heat oil in a pot over medium heat and fry chicken for 6-8 minutes until crispy and cooked through.

Drain on kitchen paper and season while hot.

Combine mustard, honey, garlic powder

and chilli in a jug using a hand-held blender. Add oil in a thin stream while blitzing until thick and emulsified.

Serve chicken with dipping sauce.

4. MATZAH MILLE-FEUILLE

Baking matzah adds a sweet, golden touch.

1 box (300g) matzah

¼ cup (60ml) butter, melted ¼ cup (60ml) sugar

Raspberries and fresh mint, for serving

Custard:

2 cups (500ml) milk

½ cup (125ml) sugar

6 egg yolks

¼ cup (60ml) potato starch

1 tsp (5ml) vanilla paste

3 Tbsp (45ml) soft butter

MAKES 6

Brush matzah with melted butter, sprinkle with sugar and bake at 180°C for 5-7 minutes. Remove from oven and cool completely. For custard, heat milk and ¼ cup (60ml) sugar in a pot over gentle heat until sugar dissolves.

Whisk egg yolks, remaining sugar and potato starch together until smooth.

Vigorously stir ¼ cup (60ml) warm milk mixture into egg mixture.

Whisk egg mixture in a thin stream into milk in pot.

Cook over a medium heat for 8-10 minutes, continuously whisking until thickened.

Remove from heat and whisk in vanilla and butter until dissolved. Cool completely before using. (Place clingfilm on the surface of custard to prevent a skin forming). Transfer custard into a piping bag fitted with a nozzle.

Pipe custard onto two baked matzahs and sandwich on top of each other.

Repeat with remaining ingredients. Chill for 30 minutes. Top with raspberries and mint to serve.

5. SALTED CARAMEL CHOCOLATE MATZAH BARS

Sweet meets salty on a buttery matzah base.

1 box (300g) matzah

¾ cup (180ml) butter, melted

1 cup (250ml) sugar

2 Tbsp (30ml) water

2 tsp (10ml) salt flakes + extra for sprinkling

½ cup (125ml) salted butter, softened ½ cup (125ml) cream

3 slabs (300g)

Shneider’s 56% dark chocolate

¼ cup (60ml) cream

MAKES 8

Blitz matzah in a food processor into fine crumbs.

Add melted butter and blitz to combine. Press crumb mixture into a 20cm rectangular baking tin lined with baking paper.

Chill in fridge for about 30 minutes.

Combine sugar, water and salt flakes in a pot over medium heat, stirring continuously until sugar has dissolved. Bring to a simmer and cook until sauce has turned amber (don’t stir after sugar’s dissolved). Add salted butter immediately and stir until melted. Add cream and stir vigorously until fully combined. Set caramel aside to cool and thicken. Pour salted caramel over crumb base, and return to fridge to set for at least 1 hour. Heat chocolate and cream in a bowl over a pot of simmering water until melted, stirring to combine. Top caramel with choc ganache and set for 30 minutes in fridge. Sprinkle with extra salt flakes and slice into portions.

FOOD FOR THOUGHT

Ever wondered why there are rows of tiny holes in matzah? Without them you would end up with pita bread, as these holes allow the steam to pass through the dough as it bakes and keeps it from rising. Now you know!

ENDLESS PASTA-BILITIES

Anytime, anywhere

No matter the occasion, pasta is the answer. Be it a fancy dinner to impress, jazzing up your weeknight supper routine or trying to eat healthier, pasta will always rise to the occasion!

PHOTOGRAPHS: DONNA LEWIS RECIPES & STYLING: BRITA DU PLESSIES FOOD ASSISTANT: LORRAINE ZEEMAN

Cauliflower and broccoli macaroni cheesy bake. Recipe on page 38

CAULIFLOWER AND BROCCOLI MACARONI CHEESY BAKE

Turn the classic side dish into the main event with a creamy white sauce pasta.

1 packet (300g) broccoli

florets

1 packet (300g) cauliflower florets

2 baby marrows, sliced

2 Tbsp (30ml) olive oil

Salt and milled pepper

1 packet (500g) PnP

macaroni

White sauce:

1½ cups (375ml) boiling water

1 packet (50g) onion soup powder

1 tsp (5ml) mustard powder

½ tsp (3ml) paprika

4 cups (1L) milk

1 cup (120g) grated

cheddarcheese

Pangrattato topping:

1½ cups (375ml) day-old

breadcrumbs (ciabatta, sourdough or baguette works well)

½ cup (120g) grated

cheddar cheese

1 clove garlic, crushed

4 sprigs thyme, leaves picked

¼ cup (60ml) olive oil

SERVES 4–6

leftover roast chicken.

Place vegetables on a lined oven tray. Toss with oil and season. Roast at 180° C for 30 minutes. Cook macaroni to packet instructions. To make sauce, bring water to the boil in a pot. Stir in onion soup, mustard and paprika. Add milk and whisk until it starts to thicken. Stir through cheese. Mix roasted veg and pasta with sauce and tip into a casserole dish. Mix or blitz pangrattato ingredients together. Sprinkle over pasta, grill for 5-10 minutes until golden and serve hot.

COOK’S NOTE

Pangrattato (“crispy breadcrumbs” in Italian) is also known as “poor man’s parmesan”, but it adds a lovely textural element to the dish and is by no means second best. Blitz up leftover bread and freeze until you need it.

MUSHROOM, LENTIL AND FETA GNOCCHI

Perfect for meat-free Mondays, this potatobased pasta is fluffy and filling. For an everyday meal, swap oyster mushrooms for good ol’ button mushrooms.

2 Tbsp (30ml) olive oil

1 packet (150g) Crafted Collection king oyster mushrooms, sliced

1 packet (150g) Crafted Collection portabellini mushrooms, sliced

2 cloves garlic, crushed

1 can (400g) lentils, drained and rinsed

½ cup (125ml) veg stock (or beef stock)

½ cup (125g) butter

1 packet (500g) PnP gnocchi

Salt and milled pepper

2 rounds feta, crumbled

½ punnet (10g) parsley, roughly chopped

Grated peel of 1 lemon

SERVES 2–3

Heat oil in a pan on medium-high heat and sauté mushrooms until golden-brown, adding garlic halfway through. Add lentils and stock and heat through. Add butter and cook until it melts and is foaming.

Cook gnocchi in boiling salted water for 2 minutes or until they float to the surface. Strain. Toss mushroom-lentil sauce through gnocchi. Scatter with feta, parsley and grated lemon peel, and serve.

COOK’S NOTE

No stock? Simply add a big spoon of Marmite (or Bovril) to boiling water.

TRY THIS

PnP PENNE PASTA

Looking for quality pasta you can afford every day? Choose from our range of authentically Italian 100% durum wheat pasta.

PnP CRAFTED COLLECTION PASTA

To enjoy gourmet pasta every day, choose from the top-of-the-range Crafted Collection pastas. It’s a piece of Italy in your pantry!

To bulk up or for extra protein,shreddedadd

PENNE WITH CRISPY BRINJALS AND ROASTED VEG

SAUCE

A 30-minute dinner that helps you hit that five-aday vegetable quota.

½ cup (125ml) olive oil

2 brinjals, cubed

Salt and milled pepper

ENDLESS PASTA-BILITIES

Perfect for a quick dinner

½ packet (250g) PnP

penne

1 bottle (425ml) PnP

roasted vegetable pasta sauce

Handful fresh basil

Grated PnP grana padano, for serving

SERVES 2

Heat oil in a pan over

medium heat.

Lightly salt brinjals and sauté for 10 minutes or until well browned and crispy. Remove from pan and drain on paper towel. (Set pan aside to use later.)

Cook pasta according to packet instructions. Drain, reserving 1 cup

(250ml) of starchy cooking water. Add pasta water, pasta sauce and brinjals back into pan and heat through. Add cooked penne and toss to coat. Serve immediately with a grating of black pepper, topped with fresh basil and cheese.

PAIR WITH

Light body with stone fruit flavours and a crisp finish.

Perfectformeat-freeMonday

Mushroom, lentil and feta gnocchi.

Recipe on page 38

TERRA DEL CAPO PINOT GRIGIO (750ML), R95

OF WINE AND wanderlust

Explore a world of far-from-ordinary wine varietals with Perdeberg Cellar’s Vineyard Collection

Pick n Pay currently stocks the Vineyard Collection Grenache Blanc, Pinot Noir Chardonnay and Cinsault. The rest of the range is available directly at perdeberg.co.za/ online-shop

Unique, different, elegant, tradition with a twist... Words leaving you with a strong desire to explore a diverse range of wines.

Niche varietals are sourced from specific

vineyards, each with a unique character, for its cultivar and terroir. Made in an elegant New World style, there is a wine for every social occasion. Perdeberg’s Vineyard Collection

includes Chenin Blanc, Grenache Blanc, Chardonnay, Sauvignon Blanc and Pinot Noir Chardonnay. For those who prefer red wines, the portfolio also offers

Pinotage, Cinsault and Malbec. For bubbly enthusiasts, there are two stellar options – the Cap Classique Chenin Blanc (old vine) and Cap Classique Pinot Noir Rosé.

Worth the

wait!

AUTHENTIC BEEF SHORT-RIB RAGÙ LASAGNE

When you’re spending a little more time making ragù, you want to put in that extra bit of love by using béchamel sauce (white sauce with added aromatics). It’s well worth the effort. No leftovers guaranteed!

Ragù:

1 onion

2 cloves garlic

1 stalk celery

1 carrot

4 sprigs thyme

3 Tbsp (45ml) olive oil

1 bay leaf

2.5kg beef short ribs

Salt and milled pepper

½ cup (125ml) red wine

1 can (400g) PnP chopped peeled tomatoes

1 cup (250ml) Crafted Collection tomato passata

2 Tbsp (30ml) tomato paste

1 cup (250ml) beef stock

Sugar, to taste

Béchamel sauce:

1 tsp (5ml) peppercorns

1 bay leaf

8 cups (2 litres) milk

½ cup (125ml) butter

½ cup (125ml) flour

1 cup (90g) grated PnP

grana padano cheese

Salt, to taste

To assemble:

1 box (500g) PnP

egg lasagne

1 tub (165g) PnP fior de latte (or buffalo mozzarella), sliced ½ cup (45g) grated PnP grana padano cheese

Green salad and ciabatta, for serving

SERVES 6–8

Peel onion, garlic and carrot, and slice tips off. Reserve trimmings, skins, peels and celery leaves (for béchamel sauce). Roughly chop onion, garlic, celery and carrot, then pulse in a food processor with thyme until finely chopped. Heat oil in a large ovenproof casserole pot

over medium heat. Sauté chopped veg with bay leaf for 5-8 minutes or until lightly browned and softened. Remove from pot and set aside. Increase heat. Season meat and brown in batches in the same pot. Return vegetables to pot and add red wine. Simmer for a minute to burn off the alcohol. Add canned tomatoes, passata, tomato paste and beef stock. Bring to a simmer, add sugar and season. Cut a piece of baking paper to fit and press down on top of sauce to keep meat moist and submerged. Cover with a lid and place in oven. Roast at 150°C for 3-4 hours or until beef is soft and falling off the bone (see Cook’s Note). Separate meat from the bones and fat. Stir meat back into pot and, if necessary, reduce to a thick sauce (ragù). To make the béchamel sauce, place reserved vegetable trimmings in a pot with peppercorns, bay leaf and milk. Bring to a boil, remove from heat and leave to infuse until cool. Strain. Melt butter in a pot over medium heat, then whisk in flour. Pour in 1 cup milk and whisk until thickened. Repeat with remaining milk, a cup at a time, letting sauce thicken between each addition. Stir through cheese and season.

COOK’S NOTE

Roast the short ribs the night before for about 2.5 hours, then switch off the oven and let the residual heat do most of the work overnight. Place in the fridge the next morning and all the fat will rise to the top and solidify. Simply scoop off before reheating with vegetable sauce.

To assemble, grease a large oven dish and layer 3-4 sheets of lasagne on the bottom. Top with one third each of beef ragù and béchamel sauce. Repeat, ending with a layer of sauce. Top with mozzarella and grana padano. Cover with foil and bake for 30 minutes at 160°C. Remove foil, increase heat to 200°C and cook for 20-30 minutes, or until top is goldenbrown and bubbly. Serve hot, with bread and salad.

PAIR WITH

Aromas

of

cherry enhanced by a subtle spice and cedar element.

TERRA DEL CAPO SANGIOVESE (750ML), R120

SPICY PORK MEATBALL SPAGHETTI

Using pork sausages means less work for you and more flavour in your dish!

1 packet (500g) PnP pork sausages

1 cup (250ml) day-old breadcrumbs

1 tsp (5ml) fennel seeds, lightly toasted and crushed

2 tsp (10ml) dried sage (or dried Italian herbs)

½ cup (125ml) canola oil

Sauce:

3 Tbsp (45ml) olive oil

2 cloves garlic, crushed

1 Tbsp (15ml) tomato paste

1 tsp (5ml) fennel seeds, lightly toasted

½ tsp (3ml) chilli flakes

½ tsp (3ml) paprika (optional)

2 tsp (10ml) brown sugar

2 cans (400g each)

PnP chopped peeled tomatoes, blitzed until smooth

1½ cups (375ml) light chicken stock

4 sage leaves, finely chopped

Salt and milled pepper

1 packet (500g) PnP spaghetti

Handful basil leaves and parmesan or PnP grana padano shavings, for serving

SERVES 4–6

Squeeze mince filling from pork sausages (discard casings).

Mix mince with breadcrumbs, fennel seeds and sage.

Roll into 20 small balls.

Heat oil in a pan over medium-high heat and brown meatballs for about 3-5 minutes.

Remove and set aside.

Heat olive oil in a pot over low heat and add garlic, tomato paste, spices and brown sugar. Cook for 2-3 minutes. Add blitzed tomato and chicken stock to pot. Cook for 10-15 minutes or until slightly thickened. Stir in chopped sage and season.

Add the meatballs and cook for 5 minutes. Cook spaghetti according to packet instructions.

Toss meatballs and sauce through hot pasta. Serve topped with fresh basil and cheese.

PERFECT FOR FEEDING A CROWD

ENDLESS PASTA-BILITIES

PERFECT FOR COMFORT FOOD CRAVINGS

ROASTED SAGE BUTTERNUT TAGLIATELLE

For a richer sauce, use light chicken stock and add crispy bacon.

1½ packets (750g) cubed butternut

Salt and milled pepper

2 cloves garlic, peeled ½ tsp (3ml) chilli flakes

2-3 sprigs sage

2 Tbsp (30ml) olive oil

2 cups (500ml) veg stock

2 cups (500ml) cream

1 packet (500g) PnP tagliatelle

Pangrattato topping: 1 cup (250ml) day-old sourdough breadcrumbs

½ cup (45g) PnP grana padano cheese

¼ cup (60ml) olive oil

4 sprigs crispy-fried sage

SERVES 4

Cut butternut into smaller pieces, place in an oven tray and season well. Toss with garlic, chilli, sage and olive oil. Cover with foil.

Roast at 180°C for about 30 minutes or until soft. Bring stock and cream to a simmer in a large pot. Add roasted butternut and garlic cloves and blend using a stick blender. Mix or blitz pangrattato ingredients together.

Toast in a dry pan (or in the oven) until brown and crispy.

Cook tagliatelle according to packet instructions. Stir butternut sauce through hot pasta.

Top with pangrattato and sage leaves to serve.

SAVOUR THEM OATS!

Oats have been around for ages, but chefs have started taking this breakfast staple beyond milk, sugar and honey. Influenced by Asian rice dishes and Southern grits, savoury oats are being served for breakfast, lunch and supper across the world. They’re a great vessel for flavour and the texture is similar to risotto –without the time-consuming labour. We’ve whipped up a bowl with bold Asian flavours and all the toppings – Goldilocks wouldn’t turn this one down!

Trend alert

BAGEL SEASONING

Mix together equal parts garlic

flakes, onion flakes, white and black sesame seeds, poppy seeds and Maldon salt. Serve sprinkled over oats.

CHILLI-GINGER SAVOURY OATS

What time of day you tuck into this delicious bowl is up to you!

1½ cups (150g) oats

4 cups (1L) chicken or vegetable stock

Glug of olive oil

1 onion, chopped

2cm knob fresh ginger, grated

2-3 cloves garlic, grated

Juice (30ml) and grated

peel of 1 lime

Salt and milled pepper

For serving:

4 soft-boiled eggs

Bagel seasoning (see below)

Sliced spring onion

Chilli crisp oil

Soy sauce

SERVES 4

Bring oats and stock to a gentle simmer over medium heat, stirring occasionally. Cook for about 15 minutes –it should have the consistency of risotto. Heat oil over medium heat and sauté onion until soft (8-10 minutes). Stir in ginger and garlic and fry for another minute until fragrant. Tip in cooked oats (loosen with a few tablespoons of water if needed).

Add lime juice and zest, and season. Serve oats topped with eggs, bagel seasoning, spring onion, chilli oil and a dash of soy sauce.

PnP CRAFTED COLLECTION APPLE & CARAMEL HOT CROSS BUNS

These buns are all about nostalgia, conjuring up joyful childhood memories of toffee apples. Serve slightly warmed to melt the hidden caramel-choc pockets, or turn it into dessert by spreading with extra caramel and topping with spiced caramelised apples.

SWEET EASTER DELIGHTS

What’s Easter without hot cross buns? Treat the family to Pick n Pay’s selection of irresistible options, from traditional to extra-spicy, raisin-free and two exciting new flavour combos from Crafted Collection

PnP CRAFTED COLLECTION CARROT & YOGHURT HOT CROSS BUNS

Inspired by classic carrot cake, these buns are best served warm. Toast and spread with butter and honey for maximum indulgence.

PnP CHOCOLATE GANACHE LOAF

Rich, chocolatey goodness! PnP’s Easter tea loaf is smothered in creamy chocolate ganache, perfect for your Easter table or an indulgent anytime treat.

More treats to choose from...

GOT MY SPY ON YOU

“Have you seen my system?” said Dave. “Let me show you.”

I eyed him nervously, hoping he meant his system for beating the house at roulette rather than, say, his reproductive system. He whipped out his cellphone.

“Look,” he gurgled, like a child who didn’t receive enough nutrition in his crucial developing years. “Look!”

I looked. I saw a suburban lounge, filmed from above, with two people in it looking at a cellphone. One of the people was Dave and the other was me.

Dave is the husband of my wife’s best friend, so sometimes I reluctantly find myself in his

company. It’s not that Dave is a bad guy; he’s just very, very boring, and likes to talk about his car and his house and his immediate family, three things in which I have somewhat less than no interest.

The other day I wondered: would I rather be trapped in another conversation with Dave while my partner and her best friend gab it up over wine in the kitchen, or would I rather pound my own toes with a hammer? I found myself wondering what kind of hammer it would be.

“It’s my new security system,” said Dave. “There are cameras in every room. Want to see what the gals are doing?”

“They’re talking in the

kitchen and drinking wine,” I said.

He pressed a button on his cellphone and the view switched.

“They’re drinking wine in the kitchen!” he shouted triumphantly.

“Huh.”

“They don’t know we’re watching them! We can see them but they can’t see us!”

I thought he seemed altogether too excited by the prospect of spying on his wife.

“What’s the point?” I asked.

“Security,” he said. “I can be driving home, and check that there’s no one waiting for me in the garage.”

“Do you leave a light on in the garage all the time?”

“No,” he frowned.

“Wouldn’t the screen just be dark then?”

He frowned some more at his phone, wishing he’d bought the infra-red model.

I was in two minds. On one hand, I felt like saying that the only good and practical use I can imagine for such a system is to have a little camera in the fridge so that you can see what’s in there if you’re considering getting up to make a snack – and also that I find any new technological erosion of privacy far more creepy than it is reassuring.

On the other hand, that would involve continuing the conversation, so I just nodded and made some ambiguous sounds and then pretended to faint, which is what I do whenever I want to go home.

That night I told my partner that I wouldn’t be able to make the next visit to her friend because I’d be home working.

“Maybe we should get a security system like theirs,” she said, “and I could use it to check if you’re actually working, or just lying on the couch in your underwear, licking mayonnaise out of the jar and watching cricket.”

“And I could use it to watch what you actually do in the bathroom that takes so long when you’re getting ready to go out,” I said.

“Hmm,” she said.

“Hmm,” I agreed. “Hey, I wonder what’s happening in Dave’s living room right now?”

“Do you?” she said, looking at me oddly. It isn’t the sort of thing I normally wonder about.

“You know what I think he’s doing?” I said. “I’ll bet he’s hunting around the living room looking for his cellphone.”

I took his cellphone out of my back pocket. “Shall we take a look and see?”

Darrel Bristow-Bovey wonders if we’re taking home surveillance just a little too far

CHEESY MEATBALL STOVETOP CASSEROLE

Meatballs:

1 cup (150g) breadcrumbs

2 discs feta cheese, crumbled

3-4 cloves garlic, finely chopped

1 pack (500g) beef or lamb mince

2 tsp (10ml) groundcumin

2 tsp (10ml) ground coriander

2 tsp (10ml) smoked paprika

Salt and ground pepper

Olive oil, for frying

1 onion, finely chopped

3 sprigs thyme, chopped

1 Tbsp (15ml) tomato paste

1 can (400g) chopped tomatoes

1 cup (250ml) beef stock

1 tub (230g) LANCEWOOD®

Medium Fat Smokey Onion & Mustard Cream Cheese

1 Tbsp (15ml) sugar

1 cup (100g) grated

LANCEWOOD® Cheddar Cheese

1½ cups (150g) grated

LANCEWOOD® Mozzarella

Handful coriander and handful parsley, chopped

Pasta or flatbreads, for serving

SERVES 4-6

Mix meatball ingredients and season. Shapeinto golf-sized balls and rest in fridge for 30 minutes. Heat a glug of oil in a pan over medium heat and fry meatballs for 3-5 minutes a side until well browned. Remove and set aside. Add more oil to pan and sauté onion and thyme until soft.

Stir in tomato paste and fry for 1-2 minutes before adding meatballs. Add tomatoes and stock and simmer for 12-15 minutes until sauce begins to thicken slightly. Stir through cream cheese and sugar. Simmer for 10-15 minutes, then check seasoning.

Top with grated cheese and cover with lid until cheese is melted.

Sprinkle with herbs and serve on pasta or with toasted flatbreads.

Yum’s

the word

Quick and simple to prepare, this crowd-pleasing dinner makes for a great gas stovetop solution when the lights go out. The secret ingredient is LANCEWOOD®’s Cream Cheese to give it the ultra-creamy and flavourful finish

OVEN FRIENDLY

This recipe works well in the oven, too. Simply bake at 180°C for the last 15-20 minutes of cooking.

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ON THE MED Easter

From slow-and-low cooked leg of lamb to hot cross bun desserts, we’ve got your Easter menu covered with bold, fresh and fragrant flavours inspired by the Mediterranean. Opa!

Slow-cooked Middle Eastern lamb with citrus

PHOTOGRAPHS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: LORRAINE ZEEMAN

SLOW-COOKED MIDDLE EASTERN LAMB WITH CITRUS

The key to this dish is the apricot gremolata. Make a double batch to double down on all that flavour!

2kg leg of lamb (on the bone)

Salt and milled pepper

2-3 oranges, cut into wedges

4 sprigs rosemary

4 cups (1L) vegetable stock

Marinade:

¼ cup (60ml) olive oil

2 Tbsp (30ml) za’atar

2 Tbsp (30ml) honey or brown sugar

3cm knob fresh ginger, grated

5 cloves garlic, grated Juice (60ml) and grated peel of 2 lemons Juice (250ml) and grated peel of 2 oranges

Gremolata:

Handful fresh parsley, chopped

2 packets (100g each) dried apricots, chopped ½ cup (125ml) olive oil

2 cloves garlic, chopped Juice (120ml) and grated peel of 2 lemons

Labneh or plain yoghurt and toasted flatbreads, for serving

SERVES 8

Score lamb on both sides, taking care not to cut deeper than 2cm into the lamb.

Season and place in a large bowl or dish (big enough to fit lamb). Mix marinade ingredients together and thoroughly coat lamb, taking care to get it into those scored lines. Marinate for 1 hour (or overnight).

Arrange orange wedges and rosemary in a deep baking tray or ovenproof dish (big enough to fit lamb). Place lamb on top and pour stock around meat. Cover tightly with foil.

Roast at 170°C for 4–4.5 hours, basting with pan juices every 35-40 minutes. Remove foil and increase heat to 180°C, roasting for about 30 minutes until meat is browned. Combine gremolata ingredients and season. Serve lamb topped with gremolata, and labneh or yoghurt and flatbreads on the side.

PAIR WITH

Full-bodied with an abundance of plums and a hint of spice.

HARISSA PRAWNS ON PINEAPPLE CARPACCIO

Sprinkle with toasted coconut flakes for a next-level flavour explosion!

Combine 2 Tbsp (30ml) honey (or brown sugar), juice (30ml) and grated peel of 1 lime, 2 grated garlic cloves, 2cm knob grated ginger and 1 Tbsp (15ml) harissa paste. Set aside to infuse. Devein and remove the heads and shells of 1 packet (800g) defrosted PnP wild pink prawns, taking care to keep the tails intact. Season prawns and coat well with harissa mixture. Roll in sesame seeds to coat well. Heat a glug of olive oil over medium heat and fry prawns for 1-2 minutes a side until seeds are toasted and prawns are cooked. Arrange 1 thinly sliced pineapple on a platter, drizzle with lime juice (or dressing – see page 52) and top with prawns, sliced green chilli and mint leaves. SERVES 4 (AS A STARTER)

PICKLED FISH SALAD WITH HOT CROSS BUN CROUTONS

If you have stale hot cross buns, this works a treat. Simply cube buns, toss in some melted butter and bake in the oven until crispy.

Arrange 1 packet (200g) PnP Asian leaf mix or crimson leaf mix on a platter. Add 1 peeled and sliced mango, 1 cucumber (seeds removed and cut into half-moons) and 2-3 sliced spring onions. Top with 1 tub (500g) PnP pickled fish. Garnish with mint leaves, fresh coriander and a drizzle of pickling liquid. Season and serve topped with hot cross buns croutons. SERVES 4

SWIFT SWAPS FOR AN EASY EASTER

Save time and enjoy these feast-worthy ready-meals.

PnP

The slow cooking’s been done for you with this oxtail in a rich, flavourful and veggie-packed sauce. This sumptuous heat-andeat dish is ready in just 30 minutes.

The ultimate convenience!

Tender lamb shanks cooked in an aromatic honey and balsamic sauce. Serve with creamy mashed potato or your side of choice.

PnP CRAFTED COLLECTION

SHORT RIB PIE

A tasty and luxurious addition to your Easter table, made with hand-crafted buttery shortcrust pastry and filled with tender, slow-cooked beef short rib in a rich, hearty gravy.

ALLESVERLOREN SHIRAZ (750ML), R160

SIMPLY COOK

BRAISED OXTAIL

PnP SIMPLY COOK LAMB SHANKS

QUICK DRESSING

Combine juice (60ml) of 2 limes, 1-2 chopped red chillies, 1 Tbsp (15ml) harissa paste and 1-2 Tbsp (15-30ml) honey. Add a generous glug of olive oil, season and mix well before drizzling over pineapple carpaccio.

GOODIDEA AEDIDOOG GOOD I AED

Pickled fish salad with hot cross bun croutons. Recipe on page 51

Harissa prawns on pineapple carpaccio. Recipe on page 51

EASTER

Chilli-marmalade snoek

Bake in the oven or grill it over medium-hot coals for a rich, caramelised and smoky result.

Arrange ½ punnet (150g) jalapeños on a baking tray and drizzle with oil. Grill for about 8 minutes (under oven grill) until blistered and charred. Flip jalapeños and grillon the other side for another 8-10 minutes. Transfer to a bowl, cover with clingwrap and set aside for 20 minutes. Remove the stems, gently peel off skin and finely chop. Combine jalapeños with ¼ cup (60ml) orange marmalade, juice (60ml) and grated peel of 2 limes, 2 Tbsp (30ml) honey or brown sugar and 3 chopped garlic cloves. Season Coat 1 (about 800g) PnP Fishmonger’s snoek well with chilli-marmalade mixture (reserving some for basting) and marinate for at least 1 hour. Bake at 180˚C (or braai) for 20-25 minutes, basting every 5-8 minutes. Toss together 1 packet (80g) rocket, 1 bulb shaved fennel and fennel fronds, 1 tub (150g) pomegranate rubies, 2-3 discs crumbled feta and 1 orange cut into segments. Drizzle with olive oil, season and serve with snoek.

SERVES 4–6

A dry rosé with a vibrant pink hue and aromas of strawberries.

FRYER’S COVE

DORINGBAY PINOT NOIR ROSÉ (750ML), R90

LAMB, DATE AND CHILLI POT PIE

The dates add a unique sweetness to this pie. You can use either fresh medjool dates or soak dried dates, also reserving the liquid for cooking.

Heat a glug of olive oil in a pan over medium heat. Sauté 1 chopped onion until soft, about 5-8 minutes. Add 4-6 cloves chopped garlic and 1 Tbsp (15ml) cumin seeds and fry until fragrant (1-2 minutes). Tip in about 1.5 kg cubed lamb (we used lamb leg chops), 2 tsp (10ml) ground cinnamon, 1 Tbsp (15ml) chilli flakes and 2 Tbsp (30ml) ground coriander. Season Stir in 1 punnet (250g) pitted and chopped medjool dates and ½ cup (125ml) red wine vinegar. Cook for 10 minutes, stirring regularly. Pour over enough water to cover the meat and cook on medium heat for 1.5–2 hours, with lid on, until lamb is tender, stirring occasionally to ensure it does not stick to the base. Top up with water as needed. Adjust seasoning and cook uncovered for another 45-60 minutes. Preheat oven to 200°C. Roll out 1 packet (400g) defrosted puff pastry and cut slightly bigger than a 25-30cm round ovenproof dish. Spoon filling into dish and cover with pastry. Secure the edges by pinching closed and cut off excess pastry. Make a small incision in the centre using a knife. Brush pastry with melted butter or whisked egg. Bake for 30-35 minutes or until golden-brown. SERVES 6-8

For mini pies, line a mufffin pan with pastry and spoon in filling.

NO BOOZE?

Leave out liqueur and add more coffee. For a sweeter syrup, double the sugar.

HOT CROSS BUN TIRAMISU

To create this pattern, cut long strips of baking paper (1.5cm thick), arrange in a crisscross pattern and dust generously with cocoa.

1 cup (250ml) freshly brewed coffee

3 Tbsp (45ml) sugar

3 Tbsp (30ml) coffee

liqueur (optional)

1½ cups (375ml) cream

¾ cups (180ml) castor sugar

4 egg yolks

1 cup (250ml) PnP

mascarpone, whisked to soften

1 tsp (5ml) vanilla essence

½ pack (3) PnP hot cross buns, cut into fingers

Cocoa powder, for dusting

SERVES 6-8

Combine hot coffee, sugar and liqueur in a bowl. Stir until sugar is

dissolved to make a syrup. Leave to cool. Whisk cream with ¼ cup (60ml) castor sugar to stiff peaks. Chill in the fridge. Bring a medium-sized pot of water to the boil. Place a tight-fitting bowl on top, making sure its base does not touch the water. Place egg yolks and remaining castor sugar in bowl and reduce heat to a simmer.

Beat with an electric whisk for 8-10 minutes until ribbon stage, or thick and foamy. Fold warm egg yolk mixture and vanilla essence into mascarpone in a separate bowl. Fold in chilled cream.

Line a 25x15cm loaf tin with clingwrap. Dip hot cross bun fingers into coffee syrup, allowing excess to drip back into bowl.

Arrange dipped bun

fingers in the loaf tin to form a base.

Spoon in about 1/³ of mascarpone mixture and spread in an even layer. Repeat with remaining hot cross bun fingers and mascarpone mixture to create 2 to 3 layers. Cover with clingwrap and refrigerate for 5-6 hours or overnight. Unmould onto a serving plate and dust with cocoa powder.

CHOCOLATE HOT CROSS BUN BOMBE

Double-down on the chocolate, why not?

Use PnP chocolate brownie ice cream in the inside for an ultradecadent bombe.

2 packets (12) PnP chocolate hot cross buns, halved

½ tub (500ml) vanilla ice cream

½ tub (500ml) PnP vanilla, chocolate & caramel ice cream

Caramel or ganache, for serving (optional)

SERVES 10-12

Line a 2L bowl with clingwrap. Line the sides of the

bowl with top halves of buns to create the outer layer, making sure there are no gaps. Fill bun-lined bowl with vanilla ice cream, spreading it up the sides of the dome. Cut half of the hot cross bun bottoms into cubes and swirl through the vanilla, chocolate & caramel ice cream.

EASTER

Spoon on top of vanilla ice cream and smooth out surface. Top with remaining hot cross bun bottoms to form a base.

Cover with clingwrap and freeze overnight (or at least 4-5 hours).

Invert bowl to turn out bombe and drizzle with caramel or ganache.

hs o wstopper!

Try PnP’s raisin-free or extra-spicy hot cross buns, or use traditional buns if you prefer and add the chocolate flavour with ice cream

Cheers to mom!

PACK A PICNIC

We’ve all developed a renewed appreciation for spending time outside in natural surroundings. Give Mom a break by packing a delicious picnic (see page 20 for some great ideas) and heading out to a park, dam, river or even your own back garden. Picnic fare can range from quiche and chicken salad to nibbles like biltong, dates, cheese straws and charcuterie that all go well with wine.

Pair with: Alvi’s Drift

Signature Viognier

This bright white wine is rich in apricot aromas and bursting with fruit flavours, which makes it a great accompaniment to salads and chicken.

Fragrant and delicious with a well-rounded mouthfeel and medium body, it also goes well with seafood and stands up well to spicy food.

AFTERNOON TEA

A tea party is a sophisticated and glam way to celebrate your special mom. It’s an elegant affair, so encourage guests to dress for the occasion.

Traditional high tea includes dainty sandwiches, scones with cream and jam, savoury tartlets and an assortment of cookies and cupcakes or a showstopping layer cake.

Pair with: Piper Champagne

Riviera Demi Sec

Take a trip to the French Riviera with this elegant and invigorating bottle of champagne. With fresh aromatics of frosted orange, lychee sorbet, yellow peach, vanilla and melon, it’s the perfect choice for an afternoon soiree. Add ice cubes and any form of ginger or a citrus twist for a delightful drinking experience.

SUNDAY LUNCH

There are many options when it comes to lunch but roast lamb (see page 51) is a firm favourite – it delivers maximum flavour with minimal preparation, so you’re free to spend more time with Mom and less in the kitchen.

Pair with: Alto Rouge

This Cape legend is a brilliant match for a lamb roast. The dark ruby-red wine is an exquisite blend of five varietals – Cabernet Sauvignon, Shiraz, Cabernet Franc, Merlot and Petit Verdot – with a tantalising bouquet of red currant, almond, cedarwood and vanilla.

BREAKFAST IN BED

Start her day on an indulgent note. Sleeping in is a gift in itself, but add a meal on a tray and freshly brewed coffee and you’ll strike the right chord. Eggs (the way she likes them) or mini frittatas with toast, jam and cheese is a real spoil, or go for fruit kebabs and pancakes with choc-hazelnut spread.

Spoiling Mom should be tailored to the experiences, food and (of course) the wine she enjoys. Use these ideas to say “Thank you for being the best mom” in fabulous style

Pair with: Steenberg 1682

Chardonnay Brut MCC

Breakfast becomes a grand occasion when you add an exquisite bubbly like this one. Exuding freshness and vibrant notes of Granny Smith apples, candied lemon rind and white peach, it’s crisp and refreshing and the perfect start to the day.

MOVIE NIGHT IN

A fun way to connect and enjoy each other’s company. Food should be uncomplicated and easy to prepare: pizza, burgers, tapas, tacos. Movie snacks are a must (popcorn, ice cream, chocolates...)

Pair with:

Estate Pinot Noir

Red and dark berry flavours combine to create a beautiful fruity wine that’s perfect for a special night in. It’s a perfect match for grilled beef, cheeses, crispy herby bruschetta and a variety of tapas.

SCAN THE QR CODE using the camera on your smartphone to join the Pick n Pay Wine Club for FREE. For more info, visit pnp.co.za/wine-club

ELEMENTS OF

easter

Chocolate eggs. Busy bunnies. Good, old-fashioned family fun. What’s not to love about Easter? We find out how three of our favourite South Africans keep the magic alive

SHAWN GODFREY aka The Roasted Dad and 2022

MasterChef SA winner

PHOTO: NIKI M PHOTOGRAPHY

Shawn’s easter

“Being a Christian family, this weekend is an important event. I treasure time with the family – my wife Lianne and kids Aiden, Olivia and Harvey, plus Lianne’s parents from Holland and my parents from the Eastern Cape – and all the traditions that come with Easter. It’s a great reason to kick off those shoes, spend time with loved ones and cook up a storm in the kitchen. It’s not often we get a reason to indulge in a large feast, eat until we can barely move, with all this loveliness and some of Cape Town’s finest fermented grape juice.”

Any special food traditions?

“Friday involves a big Easter egg hunt with the kids dressed up, white flour bunny-paw prints all over the garden and much excitement. Sunday is a big feasting day tradition, with my mom’s Greek roast lamb recipe being a staple on the menu. I love giving the menu a twist but keeping the base ingredients the same as there is such nostalgia around them – leg of lamb, slowroasted pork belly, roast potato hedgehogs, yummy butternut dishes... This year there will also be a tomato gazpacho!”

Best childhood memories?

“Easter eggs... especially those hard, white ones. I remember them having this insanely thick white outer shell – if you tried to bite it, that one loose tooth in your mouth would shoot off like an Elon Musk rocket.”

THE ROASTED DAD’S LEGLESS LAMB

Well worth waiting for the oven to do the job. (Leave out the wine to make it legged!)

1 (3-3.5kg) leg of lamb (bone in)

Olive oil, for drizzling

Salt and milled pepper

½ punnet (10g) fresh oregano

4 cloves garlic, grated

1 punnet (20g) fresh rosemary

4 large red onions, quartered

6 large rosa tomatoes

2 cups (500ml) chicken stock

½ cup (125ml) lemon juice

2 cups (500ml)

sauvignon blanc

4 bay leaves

SERVES 6-8

Drizzle lamb with olive oil and season generously. Place in a roasting pan. Roast in a 220°C oven, uncovered, for 30 minutes until browned and a crust has formed. Crush oregano and garlic into a paste using a mortar and pestle. Cut small 2cm slits into lamb using a small knife and rub paste into skin. Push rosemary sprigs into incisions, as deep as possible into the flesh. Reduce heat to 150°C and turn lamb upside down in roasting pan.

Add remaining ingredients, ensuring that the liquid comes a third to halfway up the lamb.

Cover roasting pan with at least two layers of foil. (It’s vital that no steam escapes.)

Roast lamb for 3.5 hours.

Remove foil and turn lamb over, top up with boiling water if needed, and re-cover.

Roast for another 2.5 hours. (The liquid should not drop below a third of the way up the lamb, so top up again if necessary.)

Remove foil, increase heat to 220°C and roast for another 20 minutes. Serve with roast potatoes and other sides of your choice.

“I LOVE GIVING THE MENU A TWIST BUT KEEPING THE BASE INGREDIENTS THE SAME AS THERE IS SUCH NOSTALGIA AROUND THEM.”

MOKGADI ITSWENG

“For me, Easter is a time to spiritually connect with family – and, of course, for us all to eat together. I still celebrate it the same way my mom taught us to celebrate Easter: fasting and feasting with friends and family.”

Any special food traditions?

“As a part-time Catholic and full-time African spiritualist, I enjoy all the Easter food traditions. I do a seven-day fast for the last week of Lent, where I only eat after 6pm. We break fast after the 3pm church mass on Good Friday, when we feast on a delicious fish curry. There is more feasting with a potluck on Sunday and Monday, with all our friends bringing a dish for lunch.”

Best childhood memories?

“Growing up, Easter was always as exciting as Christmas. My mom would stock up on hot cross buns from Pick n Pay Hyper in Faerie Glen, which she bought on the Thursday before Good Friday.

I still remember the warm, sweet and spicy buns, which always lasted us the whole weekend. Sunday lunch was filled with all our favourites – like lamb stew with dombolo (dumplings) and ushatini (relish) – and on Easter Monday, she would hide chocolate eggs in the garden for our Easter egg hunt.”

MOKGADI’S EASTER EGG CHOCOLATE CAKE

Decadence awaits!

3 cups (450g) cake

flour, sifted

1½ cups (300g)

brown sugar

6 Tbsp (45g) cocoa powder, sifted

½ tsp (3ml) salt

1 tsp (5ml)

bicarbonate of soda

2 tsp (10ml) vanilla essence

2 Tbsp (30ml) vinegar

¾ cup (180ml) canola or sunflower oil

2 cups (500ml) water

230g hollow chocolate Easter eggs

1 cup (250ml) full-fat

coconut cream

10 coloured candycoated chocolate Easter eggs, for

decorating

SERVES 6-8

Preheat oven to 180°C and line a 24cm loose-bottomed cake tin with baking paper. Mix flour, sugar, cocoa powder, salt and bicarbonate of soda in a bowl. Whisk together vanilla essence, vinegar, oil and water in a separate bowl. Add wet mixture

to the dry ingredients and mix until well combined and there are no lumps.

Pour batter into cake tin and bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.

Cool completely in the tin before icing.

Chop hollow choc eggs into small chunks and place in a bowl.

Warm coconut cream in a small saucepan over medium heat (do not let it boil).

Pour warmed coconut cream over chocolate eggs in the bowl. Whisk until smooth and well combined. Cool slightly for about 20 minutes. Use coconut ganache to ice the cake.

Top with coloured Easter eggs.

Chef and author of Veggielicious

PHOTOS: NIKI M PHOTOGRAPHY , ROELENE PRINSLOO

TRADITIONAL GREEK EASTER KOULOURAKIA BISCUITS

2 eggs, beating in orange juice

flour, baking powder and baking soda in a separate bowl. Gradually add to creamed mixture to

form a dough.

Cover and refrigerate for 30 minutes or until

and over the years many delicious recipes have been developed to satisfy the

body and soul. Once the fasting period is over, we (over)indulge in a breaking of the fast with succulent lamb (traditionally prepared on the spit), red eggs, copious amounts of cheese pies and a meaty lemon and fresh herb soup called magiritsa Plus loads of chocolate Easter eggs, Greek pastries and desserts! Over the years, our celebrations at home – dubbed “Casa Crease” – have become famous, with many of our non-Greek friends joining the festivities to share in our Easter joy.”

1½ cups (375g) butter

softened

1½ cups (330g) castor

sugar

4 large eggs, at room temperature

2 Tbsp (30ml) orange

juice

1 Tbsp (15ml) vanilla

essence

5 cups (750g) cake

flour, sifted

2 tsp (10ml) baking powder

,

1 tsp (5ml) baking soda

MAKES ABOUT 30

Cream butter and sugar in a large bowl using an electric whisk until

firm and easy to handle. Preheat oven to 180°C and line a baking tray with baking paper. Shape dough into about thirty 3cm balls. Roll each ball into a 10cm-long rope, fold in half and twist twice. Place on baking tray, leaving a 3cm space between each biscuit. Beat remaining 2 eggs in a small bowl and brush over dough. Bake for 8-12 minutes or until golden-brown. Remove and cool slightly in the tray before transferring to a wire rack to cool completely. Store in an airtight container (if you can resist not eating them all straight away!)

“Greek culture is filled with many rich traditions and I have kept those fervently in my heart and passed them down to our children over the years. For Holy Week, we partake in all the activities of the church, like making palm crosses on Palm skordalia (dip), blanched forest greens, fire-roasted beetroot and freshly made bread. On Good Friday we eat a solemn, frugal meal of lentils with bread and olives. At the joyous breaking of the fast on Easter Sunday, we indulge in a huge family feast with

Sunday and eating a traditional fish lunch with garlicky potato music and dancing.”

“The pomp and ceremony associated with Easter: the weeks of preparation, the baking as a community, sharing recipes and ideas, and also buying new leather shoes to wear to church. I also remember my godparents gifting me a huge chocolate Easter bunny every year – usually taller than myself and always embellished with sweet almonds and ribbons around its neck. It’s something I treasured and looked forward to, and I do the same thing with my own

“The pomp and ceremony godchildren today.“

PHOTO: ESTILO PHOTOGRAPHY

THE DAY WITH SIR FRUIT SQUEEZE

Okay, 2022 was officially cray-cray… so we’re on a mission to make every South African’s life more fruitiful in 2023! We’re here to help you see the glass as half full and squeeze the joy out of every moment. Why? Because #LifeIsFruitiful!

YOU’RE CORDIALLY INVITED!

Sir Fruit has launched a locally made, no-artificial-sweeteners, so-incredibly-refreshing range of cordials. Get your mocktail creativity on with our tropical punches; there’s a concentrate to appeal to even your most discerning guest, from classic Kola Tonic, Passion Fruit or Lime to the more adventurous Cherry and Cranberry.

LIVING LA VIDA VEGAN?

No sweat! There are two delicious oat-milk smoothies to relish: the Green Smoothie, packed with kiwi, cucumber, melon and spinach, and the Peanut Butter Smoothie, which is creamy and cool with added banana and cacao. Yum!

FEELING NAUGHTY BUT NICE?

Try our “temptation lite” Luxe Smoothies when you need to treat your inner

goody-two-shoes and live a little. You won’t be able to resist these two mouthwatering dessert flavours: Banoffee Pie and Blueberry Cheesecake, made with double-cream yoghurt.

SHOT, BRU?

Need a daily nutritional boost? Sir Fruit Health Shots, rich in vitamins O, M and G, are a super-tonic to your system. There’s a Defence Shot with African ginger to fight off the flu, and a Digest Shot for those who like to “move itmove it” (featuring spearmint, which is high in antioxidants) to keep you feeling light and energetic. If it’s beauty-for-thebeach you’re after, outshine the rest with our Glow Shot infused with Verisol B collagen for smooth, healthy skin. Trust us!

Shop our range at sirfruit.com or find us at your nearest Pick n Pay.

THE CHOSEN BUNS

1. PICKLED FISH & AVO

Toast buns and top with baby spinach, sliced avocado and PnP pickled fish.

2. CHUTNEY GLAZED BACON & CHEESE

Coat 1 packet (250g) streaky bacon with 1/³ cup (80ml) chutney. Bake in the oven at 180°C. Top bun bottoms with emmental cheese slices, grated mature cheddar and crumbled feta. Melt under the oven grill. Top with bacon and sandwich closed.

3. LAMB & APRICOT GREMOLATA

Toast buns and top with leftover roast lamb and gremolata (see page 51).

Laced with sugar, spice and all things nice, hot cross buns are an Easter must-have. So we’ve dreamt up some fresh, new ways to enjoy them!

PHOTOGRAPHS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: DYLAN BUYS

NEW-AGE HOT X BUNS

freshandfunky

RUM & RAISIN WHIPPED BUTTER

The ultimate treat on toasted PnP extra-spicy hot cross buns.

Soak 1 cup (250ml) raisins for 30 minutes in boiling-hot water, then drain and blitz. Cream

1 block (500g) softened butter until light and fluffy. Add ½ tub (115g) softened cream cheese, 2-3 Tbsp (30-45ml) dark rum, blitzed raisins and a pinch of cinnamon and salt. Mix well. Serve on toasted hot cross buns, waffles, pancakes or flapjacks.

MAKES ABOUT 2½ CUPS

rum 'n roll

HOT CROSS BUN FRENCH TOAST

You can swap the mango for pineapple and mascarpone for cream cheese, and use granadilla curd instead.

2 eggs, whisked

½ cup (125ml) cream

2 tubs (115g each)

granadilla pulp + extra for drizzling

Pinch salt

Pinch cinnamon

1 tsp (5ml) vanilla essence

Butter or oil, for frying

1 packet (6) PnP raisin-free hot cross buns, halved

Scented mascarpone (see Cook’s Note), for serving Sliced mango, for serving

COOK’S NOTE

For scented mascarpone, mix 2-3 Tbsp (30-45ml) icing sugar, 1 tsp (5ml) vanilla essence or paste and 1 tub (250g) mascarpone until smooth.

SERVES 3

Whisk together eggs, cream, granadilla pulp, salt, cinnamon and vanilla. Heat a knob of butter or glug of oil in a pan over medium heat.

Dip half a bun in egg mix, turning to coat well. Allow excess liquid to drip off.

Fry until golden and crisp on both sides, about 5-8 minutes per side.

Repeat with remaining buns. Serve topped with scented mascarpone, fresh mango slices and a drizzle of granadilla pulp.

AMPLI YOUR MEAT-FREE MONDAYS

Great for holiday snacks, school lunchboxes and easy weeknight dinners. Tastes great on Tuesdays too!

SCAN HERE

FOR OVER 100 DELICIOUS MEAT-FREE RECIPES

MY AFRICAN FOOD JOURNEY

Move over, Italy, France and Asia! It’s time to give cooking an African twist. Food writer and cook Lerato Umah-Shaylor gives us a taste of what’s inside her new book, Africana

Àkarà (bean fritters).

Recipe on page 68

Growing up in Nigeria, food represented family; it was our favourite shared experience, at home, with friends, at celebrations and even in sad times.

From a very young age, I started to develop an interest in food beyond just eating it. I was so curious about how different ingredients could come together to create something truly wonderful. Even though my mother banned me from the kitchen until I was about 10 or 11 years old, for fear of accidents, I never passed up an opportunity to sneak in there to dip my finger into the pots, risking a few burns just to taste what was to come.

My mother is the quintessential Africana, someone who beautifully embraces and celebrates cultures from across the continent… She was running a restaurant in her early 20s – carrying me wrapped around her back – and I realise now that the apple didn’t fall far from the tree!

Papa, our family cook, put me to work, too, practically giving me my first job as his assistant chef… I learned to cook intuitively, measuring by eye, by touch – feeling every grain of salt crushed between my fingers – by taste and trusting my palate.

Now living on the Sussex coast in the UK, I am closer to flocks of British sheep than tropical mango trees, but there is a fire in my belly that can never be quenched – an undying love for Africa, a passion for adventure and discovery, and a desire to share the beauty and generosity of African hospitality. Although one cookbook cannot sufficiently do justice to this extraordinary and diverse cuisine, I hope it will inspire you to start your own journey.

ÀKARÀ (BEAN FRITTERS WITH GINGER AND SPRING ONION)

“These sumptuous, deep-fried fritters are enjoyed across West Africa and the diaspora. A true triumph for the humble black-eyed bean, they are known as koose in northern regions and acarajé by custodians of West African culture in Brazil.”

1¼ cups (200g) dried black-eyed beans, soaked and peeled (see Cook’s Note left)

Soak beans for 8 hours or overnight in a large bowl of water. Using both hands, rub beans vigorously in between your palms under the water. Strain and discard the skins. Return any stray beans to the bowl and repeat the process 3-4 times until all the skins are removed.

½ red onion, roughly chopped

3cm knob fresh ginger, roughly chopped

½-1 Scotch bonnet pepper (or 2-3 red chillies), roughly chopped

1 red pepper, deseeded and roughly chopped

About ¼ cup (60ml) water

2 tsp (10ml) smoked paprika

Pinch of salt

1 large egg, beaten

5 spring onions, sliced Vegetable oil, for deep-frying Chilli sauce, for serving

SERVES 4

Drain beans in a colander, then rinse under running water. Tip into a food processor with the red onion, ginger and Scotch bonnet (or chilli) and red pepper, and blitz until smooth and thick. Pour in water to loosen the batter.

Transfer mixture to a bowl and add paprika,

salt and egg. Whisk vigorously for a few minutes.

Gently fold in the spring onion. Heat a large non-stick frying pan and add oil to about 5cm deep (oil should reach 180°C if using a thermometer). Scoop a heaped tablespoonful of batter and use a second tablespoon to help lower it into the oil (or use an ice-cream scoop). Repeat until you have a few fritters in the pan, being careful not to overcrowd it.

Fry in batches for 3-4 minutes, turning occasionally, until golden and crisp. Drain on kitchen paper and serve hot or at room temperature with chilli sauce.

Chickpeas or lentils are a great alternative to beans.

COOK’S NOTE

TIP: If you don’t have tamarind paste, substitute with 1 tsp (5ml) each vinegar and brown sugar.

Spice Island coconut fish curry.

Recipe on page 70

SPICE ISLAND COCONUT FISH CURRY

“This curry is reminiscent of the beautiful coast of Zanzibar.”

500g monkfish (or any firm white fish), bones and skin removed Salt and milled pepper

Marinade:

1 tsp (5ml) ground turmeric

1 tsp (5ml) garam masala

1 tsp (5ml) chilli powder

Juice (30ml) of 1 lime

Curry:

3 Tbsp (45ml) coconut oil

1 onion, chopped

2-3 red and green chillies, chopped

2.5cm knob fresh ginger, grated

4 cloves garlic, chopped

1 tsp (5ml) ground turmeric

1 Tbsp (15ml) garam masala (or curry powder)

2 plum tomatoes, chopped

1 can (400ml) coconut milk

3/5 cup (150ml) chicken or vegetable stock

2-3 tsp (10-15ml)

tamarind paste (see tip on page 69)

12 large king prawns, shelled and deveined (if frozen, defrost first) ½ packet (150g) green beans

For serving:

Fresh coriander leaves

¼ cup (60ml) toasted

coconut flakes

Sliced red chilli

Cooked rice

SERVES 4

Combine marinade ingredients.

Add fish and mix well, making sure fish is thoroughly coated.

Season, cover with clingwrap and marinate in fridge for 1-2 hours.

Heat coconut oil in a pan over medium heat.

Add onion, season and sauté for 10 minutes or until soft and translucent. Add chilli, ginger and garlic and cook for 2 minutes (add a splash of water if it begins to stick).

Stir in turmeric and garam masala and cook for another minute until fragrant.

Tip in tomatoes and cook for about 5 minutes until they start to slightly break down.

Pour in coconut milk and stock and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally until

sauce begins to thicken. Stir in tamarind paste, add marinated fish and cook for 3 minutes.

Tip in prawns and green beans and cook for 3-4 minutes until fish flakes, prawns are pink and beans are just tender. Season, sprinkle with coriander, coconut and chilli and serve with rice.

1 tsp (5ml) vanilla paste

4 cardamom pods, seeds finely crushed

2 tsp (10ml) rose water

2 cups (500ml) double

cream

1 packet (100g) mixed roasted nuts (such as hazelnuts, pistachios and almonds), chopped

¼ cup (50g) raisins or sultanas

Carefully fold and scrunch up into a round shape, almost like a rose. Place in a single layer in the baking dish and repeat to fill the dish.

Brush remaining butter all over scrunched pastry (the phyllo should be drenched in butter, so brush every possible corner and all around the sides).

Sprinkle with ¼ cup (50g) castor sugar. Bake on the middle rack of the oven for 20 minutes, until golden and crisp.

Combine milk, vanilla paste, remaining castor sugar and cardamom seeds in a saucepan. Bring to a simmer over a medium heat.

Whisk the mixture and reduce the heat as the sugar dissolves and the milk begins to gently boil.

OM ALI (EGYPTIAN BREAD PUDDING)

“A sinful pudding to tuck into... Pre-baking with a coating of sugar gives a delicious caramel base to hold the layers of creamy custard sauce, dried fruits and nuts.”

²/³ cup (160g) unsalted butter, melted

15 sheets (440g) phyllo pastry, defrosted

1 cup (220g) castor sugar

2 cups (500ml) milk

¼ cup (50g) dried apricots, chopped ½-1 tsp (3-5ml)

cinnamon

Handful edible rose petals (optional), for serving

SERVES 6-8

Preheat oven to 200°C (or 180°C fan). Brush some melted butter all over the base and sides of a 25×30cm rectangular baking dish. Brush one side of each pastry sheet with butter.

Simmer for 10 minutes, whisking occasionally to prevent sticking. Once milk is slightly reduced, pour in rose water, remove from heat and stir in the cream. Scatter half the nuts and dried fruit over the top of the baked pastry. Pour over milk (custard) mixture.

Return to the oven to bake for another 20 minutes until pastry has soaked up most of the sweet milky sauce and the top is browned and crunchy.

Finish with a light dusting of cinnamon and scatter over the remaining nuts, dried fruit and rose petals. Leave to cool for 5 minutes before serving.

Om ali

GET TO KNOW PASTA

Do you know the new pastas on shelf? From different types to what shapes pair best with which sauces, we take you through all the details

DURUM ROLL, PLEASE...

See page 37 for pasta recipes for any occasion

RIGATONI

Large tubes about the length of penne or fusilli. This pasta has a rippled groove and a rough texture, which means that your pasta sauce will fill these grooves, carrying sauce from the plate. Perfect for creamy sauces like alfredo or tomatobased puttanesca.

CASARECCE

Difficult to pronounce, easy to devour!

This Sicilian pasta looks like a rolled-up scroll. The shape allows a slightly chunky sauce to be kept safely inside, while the length of the pasta means shredded meat or chunky veg can be scooped up in one forkful.

SPAGHETTI ALLA CHIATARRA

GNOCCHI

Made from potato and wheat, these little pillows (PnP’s are imported from Puglia, Italy) will absorb flavour and soften during cooking, making them perfect for hearty dishes. Boil raw until they float to the surface, before adding to sauce for a baked pasta, or brown in a pan with butter for a crispy finish before tossing through pesto.

Aptly named after guitar strings, this super-thin pasta makes your everyday spag-bol a gourmet affair. With its flat surface and rough texture, all sauces (thin or thick, smooth or chunky) will cling to it so you get the perfect mouthful in every bite.

GOOD TO KNOW

PnP Crafted Collection pastas are made from durum wheat semolina by artisans in Italy, and shaped using a bronze die to create a rougher texture that holds more sauce.

TOMATO AND GREEN LEAF PASTA

Cook 1 packet (500g) linguini in well-salted boiling water for about 6 minutes. Drain pasta, reserving 1 cup (250ml) cooking water, and rinse under cold water to stop cooking. Heat a glug of oil in a pan over medium-high heat and blister 1 packet (250g) medley tomatoes for 2-3 minutes. Add 1 bottle (340g) Crafted Collection tomato & basil pasta sauce and simmer for 1-2 minutes to heat through. Add cooked pasta and 1 packet (200g) baby spinach, tossing to distribute evenly (add a splash of reserved pasta water to thin down sauce and make tossing easier). Season Cook for 2-3 minutes until spinach is wilted and pasta is warmed through. Serve hot with gratings of pecorino cheese. SERVES 6

PHOTOS: DONNA LEWIS COMPILED BY: KRISTEN SCHEEPERS & JANNA JOSEPH

sweets

Hoppydays!

PnP Crafted Collection hot cross bun & caramel truffles

Pure Easter delight...

Fudgy rocky road bars loaded with Easter treats, crunchy pretzels and marshmallow. Yum!

Line an 18cm square baking tray and spray with non-stick spray.

PnP teeny weenie candy-coated choc eggs

PnP salted caramel créme eggs

Combine 4 slabs (600g) chopped white chocolate with ½ cup (125ml) cream and ¼ cup (60ml) butter in a bowl over a pot of simmering water. Stir until evenly melted, making sure the bottom of the bowl does not get

too hot to touch. Remove from heat and cool for 3-5 minutes.

Snip 8 PnP chocolate marshmallow eggs into pieces using scissors. Stir marshmallow into white chocolate, along with ½ pack (125g)

pretzels and 1 packet (6)

PnP teeny weenie candycoated chocolate eggs (reserving some for topping). Pour mixture into prepared tray. Top with reserved candy eggs, 2-3 halved PnP salted caramel créme

eggs, 1 packet (6)

Crafted Collection hot cross bun & caramel truffles and a sprinkling of salt flakes (optional). Set in the fridge for 2-3 hours. Slice into squares and serve.

MAKES 9-12

White chocolate rocky road with Easter

Book nook Book nook

Combine 2 cans (230g) granadilla pulp, ½ packet (175g) frozen blueberries and ¼ cup (60ml) sugar in a small pot. Add grated peel and juice (120ml) of 2 lemons and grated peel and juice (60ml) of 2 limes. Simmer on medium heat for 15-20 minutes until syrupy. Set aside and cool completely. Forserving, pour 1 Tbsp (15ml) fruit syrup and 1-2 tots (25-50ml) gin into a balloon glass or tumbler filled with ice. Top up with tonic water and garnish with blueberries if you like.

MAKES 1 CUP SYRUP

GIVEAWAY

Gin it to win it

Win a case of gin worthR1 680!

Two lucky Fresh Living readers will each win a case of Whitley Neill’s award-winning range of exceptional handcrafted gins. With seven flavour profiles

– Original, Raspberry, Blood Orange, Blackberry, Aloe & Cucumber, Lemongrass & Ginger and the gloriously purple Protea & Hibiscus – the range has something to suit every taste, whether it’s in a classic G&T or a creative cocktail.

Visit whitleyneillgin.co.za for more info.

To enter, turn to page 97.

Keyword: COCKTAIL

EASTERFY YOUR HOME

Keep your kids entertained – and your home fun and festive – with these cracking DIY Easter decoration ideas.

What you need:

Scissors Glue Colouring-in pens/pencils Colourful paper

Toilet rolls Craft paint

Paint brushes Plastic or real (blown-out) eggs to paint

What happens when you give traditional Jewish cooking a seriously fun, modern twist? This fabulous cookbook by food writer and “nice Jewish boy from New York”, Jake Cohen. We love the way he’s reinvented the cuisine of his Ashkenazi heritage, while also drawing inspiration from his husband’s Persian-Iraqi roots, to create such wonders as matzah tiramisu, pumpkin spice babka, roasted tomato brisket, fresh za’atar pesto risotto – plus menus for all the important feast days. It’s an invitation to gather round the table, share new flavours and make new memories.

Jew-ish: Reinvented Recipes from a Modern Mensch by Jake Cohen (HMH Books, R595)

This refreshing drink is bursting with tropical flavours and is so simple to make.

BLUEBERRY & GRANADILLA GIN COCKTAIL

Avos ‘at home’ on the 2023 food trends list

FROM PIZZAS AND BURGERS TO SALADS AND SCRAMBLES, PEOPLE LOVE TO ‘ADD AN AVO’ TO THEIR MEALS. And now, Everyday Health’s Top 10 Healthy Food Trends for 2023 give you even more reason to do so, with avos ticking four of the 10 trend boxes. THESE ARE:

1. Plants in more places: Getting your five a day is more important than ever – and avos can be added to almost any meal, making it easier to achieve.

2.More plant-based options: Avos serve as a versatile solution for those who would like to eat less meat.

3.Mood-boosting foods: Foods higher in good fats may lower the risk of depression and anxiety. One avocado contains 13g of healthy monounsaturated fatty acids.

4.Food for your gut: New research has shown that eating avos may benefit healthy gut flora.

Need we say more? ‘Add an avo’ to your daily menu this year and enjoy better health, better mood and, of course, better meals! For more information and avo recipes, visit avocado.co.za, follow @iloveavossa on Instagram and like iloveavocadoSA on Facebook.

Vegan carbo

Enjoy ultra-creamy pasta without the dairy. Soak cashew nuts the day before and make delicious dinner in under 30 minutes!

1 (250g) punnet white mushrooms, thinly sliced

3 Tbsp (45ml) avocado oil (or olive oil)

1 tsp (6ml) smoked paprika + extra pinch for serving

Salt and milled pepper

3/5 packet (300g)

spaghetti

½ cup (65g) cashews, soaked overnight

1 small avocado, peeled and depipped

3 cloves garlic, chopped

1½ Tbsp (22ml) nutritional yeast (or a dash of soy sauce)

1½ Tbsp (22ml) lemon juice

Fresh parsley or micro herbs, for serving

SERVES 4

Toss mushrooms, oil, ½ tsp (3ml) smoked paprika and seasoning to taste in a bowl. Transfer mixture to a lined baking tray and bake at 200°C for 7-8 minutes.

Flip mushrooms and continue baking until they are crispy and brown, about 7-8 minutes more. Remove from oven

and cool mushrooms in baking tray. Cook spaghetti to packet instructions. Drain, reserving 1 cup (250ml) cooking water. For the sauce, whizz cashews, avocado, garlic, nutritional yeast (or soy sauce) lemon juice, seasoning and ½ tsp (3ml) paprika in a food processor or blender. Blend until smooth, adding a little of the reserved pasta water if necessary. Toss through pasta and serve topped with mushrooms and sprinkled with paprika and fresh parsley or micro herbs.

Rama-done Rama-done

A LITTLE DIFFERENTLY

After a health scare, Aneeqah Emeran is on a mission to create tasty but healthier alternatives this Ramadan. Try these feast-worthy recipes – even if you’re not fasting!

PHOTOGRAPHS: ADEL FERREIRA RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: LERATO MOTAU

Aneeqah (left) with her cousin, Salaamah Galant

ANEEQAH’S STORY

“Ramadan is one of my favourite times of the year. I find great peace during the time of fasting and there’s great joy around the iftar table – especially when breaking fast with loved ones. When we dine with extended family, it’s a feast that often includes many deep-fried elements – think samoosas, half-moons and daljties (bhajias). And there’s nothing wrong with this, in moderation.

“The thing is, I’m on a journey to better health. Six months ago, I found myself in ICU. I was admitted because I couldn’t breathe and my blood pressure had spiked scarily high. I was sent for multiple tests and eventually diagnosed with genetic hypertension; my late dad had it, and my mom has high blood pressure. About a week later, I was discharged with both medication to lower my blood pressure and motivation to make a few lifestyle tweaks.

“It’s very easy to become solely dependent on medication, but because this diagnosis came relatively early in my life, I was determined to reverse the situation as far as possible and reduce my medication. While I’ve never had a particularly unhealthy diet – always packed in the protein and veg – I enjoyed a treat or two maybe a little too often. (After all, who doesn’t love salty crisps?)

“The main changes I made involved no deep-fried delights, no processed foods and no more sugar. The result? My blood pressure improved drastically within three months and my doctor took me off one of my pills. Now, three months later, I might need to come off the other one as it’s lowering my blood pressure a little too much!

“But what’s a foodie to do when Ramadan rolls around? To stay on track, I decided to ‘clean up’ the iftar table and put a healthy spin on my favourite Ramadan treats. From air-fried samoosas (see our fiery feta filling recipe on page 80) and Pick n Pay’s vegan corn and chickpea bites as an alternative to daltjies, to date chutney and a low-sugar falooda, I came up with plenty of wholesome – but still wholly satisfying – alternatives. Happy feasting!”

LOW-SUGAR FALOODA

Make your own rose syrup to cut down on the sugar. You can use chia seeds instead of basil seeds.

Rose syrup:

2 cups (500ml) water

1 cup (250ml) brown sugar (or xylitol or Sweetly)

½ cup (125ml) dried rose petals

2 Tbsp (30ml) falooda (basil seeds)

3 Tbsp (45ml) water

4 cups (1L) milk

1 Tbsp (15ml) rose water

Vanilla ice cream (about 8 scoops), for serving Fresh raspberries and toasted almond flakes, for serving

SERVES 4 (MAKES 2 CUPS ROSE SYRUP)

Combine rose syrup ingredients in a saucepan and bring to a gentle simmer, stirring until sugar has dissolved.

Remove from heat and leave to infuse for 30-45 minutes. Strain and cool syrup before pouring into a jar (or a glass bottle or airtight container). Combine falooda (or chia) seeds and water in a bowl and soak for 5-8 minutes. Mix together milk and rose water in a separate bowl. Layer 4 tall glasses with a few raspberries, a tablespoon of rose syrup and a scoop of ice cream.

Divide falooda seeds between glasses and top up with the rose milk and another scoop of ice cream. Finish off with toasted almonds and more raspberries.

Find more of Aneeqah’s healthier Ramadan favourites on her blog (frommyfingertips.com) or social media: @aneeqahe (Instagram) or @aneeqahtiktok

FRAGRANT DATE CHUTNEY

Bottle this delicious condiment in fancy jars for a pre-Ramadan or Eid gift. If you want to use dried dates, soak them in hot water for at least 30 minutes before using.

Blend 2 cups (250g) chopped fresh medjool dates with 2 cloves grated garlic, 3cm knob grated fresh ginger and juice (30ml) and grated peel of 1 lime. Add 1 tsp (5ml) each ground cumin, ground coriander and chilli powder plus a pinch of salt, and blend again. Transfer to a pot over medium heat and add 1¼ cups (310ml) apple cider vinegar. Bring to a boil for about 5 minutes, reduce heat and simmer for 40-45 minutes until sticky. Spoon into a glass jar and cool completely before refrigerating.

MAKES ABOUT 2 CUPS

Cape Malay-style spicy lasagne

Chilli & feta phyllo samoosas

Fragrant date

chutney

Sweet coconut pancakes

RAMADAN

SWEET COCONUT PANCAKES

An absolute musthave on your Ramadan table!

Combine 1 cup (250ml) desiccated coconut with ½ cup (125ml) brown sugar (or sugar substitute like Sweetly or xylitol) and ½ cup (125ml) water in a saucepan.

Add 2-3 lightly crushed cardamom pods, 2 cinnamon sticks and 1 Tbsp (15ml) coconut oil or ghee. Bring to a boil (while stirring) for about 5 minutes. Reduce heat and simmer for about 10 minutes (continue to stir). Cool completely. Make pancakes (see QR code on page 79 for a recipe)

To serve, spread 1-2 tablespoons of filling onto one side of a pancake and roll up.

MAKES 6 FILLED PANCAKES CHILLI & FETA PHYLLO SAMOOSAS

We’ve prepared these scrumptious bites in the air-fryer rather than deep-frying, but you can pop them in the oven too.

Filling:

Glug olive oil or ghee

1 small onion, finely chopped

½ green pepper, finely chopped

2 jalapeños, finely chopped (remove seeds if you like)

2 tsp (10ml) PnP

crushed garlic & ginger

1 tub (400g) feta, crumbled

1 egg, whisked

Juice (30ml) and grated peel of ½ lemon

Salt and milled pepper

1 packet (500g)

phyllo pastry, defrosted

Melted ghee or milk, for brushing

Sweet chilli sauce or date chutney (recipe on page 78), for serving

MAKES ABOUT 20

Heat oil or ghee over medium heat and sauté onion and green pepper until soft, about 5-8 minutes.

Add jalapeño and garlic & ginger and fry for a minute until fragrant. Set aside to cool.

Blitz feta, egg and lemon juice and peel together. Season. Fold through cooled onion-chilli mixture.

Lay pastry sheets on a flat surface, stacked on top of each other (with the shorter ends on the sides).

Cut into 8-10cm wide strips and cover with a damp cloth to prevent it from drying out.

Layer three strips on top of each other, brushing with milk or melted ghee in

between each strip. Place a heaped teaspoon of filling on the left-hand side of a pastry strip. Fold the bottom left corner up to the top to create a triangle. Continue folding up in opposite directions until all the pastry is folded. Seal by brushing with more ghee or milk. Repeat with remaining filling and pastry strips. Place in the basket of an air-fryer lined with baking paper and cook at 180°C for 15-20 minutes, turning halfway through (or bake in oven for 25-30 minutes until golden). Serve hot with sweet chilli sauce or date chutney for dipping.

CAPE MALAYSTYLE SPICY LASAGNE

Make this vegetarian by simply leaving out the mince and bulking up with more veg.

1 Tbsp (15ml) ghee or coconut oil

2-3 sprigs fresh curry leaves + extra deepfried, for serving

1 tsp (5ml) mustard seeds

2 onions, chopped

4 cloves garlic, chopped

4cm knob ginger, grated

1 Tbsp (15ml) ground cumin

½ Tbsp (8ml) ground coriander

2 tsp (10ml) turmeric

2 tsp (10ml) paprika

1 tsp (5ml) leaf

masala (or medium curry powder)

1 pack (500g) lean

beef mince

2 Tbsp (30ml) tomato paste

2 Tbsp (15ml) brown sugar (or honey)

1 cup (250ml)

vegetable stock (or water)

2 packets (400g each)

PnP roasting vegetables (red onion, baby marrow, butternut, green and red peppers)

1 can (400ml) coconut milk or cream

1 can (400g) lentils, drained

1 box (500g) PnP egg

lasagne

Cheese topping:

2 rounds (about 500g)

PnP ricotta cheese

1 egg

1 cup (about 65g)

grated parmesan

½ cup (125ml) milk

Salt and milled

pepper

SERVES 8

Heat ghee or coconut oil over medium heat. Add curry leaves and mustard seeds and cook for 5 minutes until fragrant.

Add onion and sauté until soft, 5-8 minutes. Stir in garlic, ginger, spices and leaf masala, and cook for about 2 minutes until fragrant. Tip in mince and cook for 20-25 minutes until browned. Stir in tomato paste, sugar, stock and vegetables. Simmer for 15-20 minutes or until vegetables are tender. Add coconut milk and lentils and cook for another 15 minutes

Layer filling mixture in a casserole dish, alternating with lasagne sheets (ending with a pasta sheet). Blitz together cheese topping ingredients and spread over lasagne in an even layer (make sure all the pasta is covered). Bake for 30 minutes at 180°C, until golden brown and bubbly. Garnish with fried curry leaves and serve.

“This crowd-pleasing pasta dish is not only cost-effective but also packed with fibre and protein, thanks to the added lentils and veg.”

A I RFRYER F YLDNEIR

M I CROWAVEF YLDNEIR

SPICED SUGAR SYRUP:

Combine equal parts water and sugar substitute (like xylitol or Sweetly) with 2 crushed cardamom pods (or 2 star anise). Simmer until sugar is dissolved and it has a syrupy consistency. Cool before serving.

CARDAMOMSPICED BASQUE BURNT CHEESECAKE

You can use ground star anise instead of cardamom. Serve this ultra-creamy, decadent cake with berries and spiced sugar syrup (see left).

3 tubs (175g each) PnP

medium-fat cream cheese

1 cup (250ml) coconut cream

4 eggs

1 cup (220g) sugar substitute (like Sweetly or xylitol)

2 tsp (10ml) vanilla essence

3 Tbsp (45ml) flour

Pinch salt

2-4 cardamompods, freshly ground or 1 tsp ground cardamom

SERVES 8

Preheat oven to 200°C. Line a 23cm loosebottomed cake tin with baking paper, covering the base and sides. (Create overlapping layers to make sure there is no exposed tin.)

Combine ingredients. Blitz with a stick blender until smooth and pour into cake tin. Bake for 50-60 minutes on the middle oven rack until caramelised with a deep brown colour. (The cake should rise almost like a soufflé.)

Turn oven off and leave the door slightly ajar. Cool cake in the oven for an hour or two.

(Note that the cake will deflate – it’s supposed to do this.)

Chill cake in fridge for 2-3 hours or overnight for best result.

Unmould, slice with a hot knife and serve.

Sweet, sweet balance

Managing your sugar intake is key to a healthy diet, but with so many sugar substitutes out there, how do we know which ones to choose and how much we can have? Jenni Davies gets expert advice

Human beings love sugar.

Globally, we consume more than 170 million metric tons of sugar every year – and in South Africa, we enjoy an estimated 12-24 teaspoons of sugar per day. That’s a quarter of a cup on a (very) good day, and double the recommended daily amount advised by the World Health Organisation (WHO).

The thing is, while your taste buds may love sweet stuff, the rest of your body’s not quite so keen. Excessive sugar intake is linked with serious long-term health risks, including obesity, depression, inflammation, type-2 diabetes, tooth decay,

cardiovascular disease and compromised immune function.

So what’s a sweet-tooth to do? The simple solution: eat less sugar.

“The benefits of reducing your overall sugar intake are well-documented, and even more so when you’ve been consuming larger amounts,” says Catherine Day, registered dietitian and spokesperson for the Association for Dietetics in South Africa (ADSA). “Reducing dietary sugar (added sugars) can assist with weight management and may prevent chronic illness such as diabetes, heart disease and stroke. It can also help

protect the body against inflammation, regulate your mood and even improve the health of your skin.”

OKAY, BUT HOW?

You could go cold turkey on cake, but let’s face it: that sounds a little hard to swallow. Thankfully, there are many sugar alternatives designed to meet the growing demand for a reduced-sugar lifestyle. They’re lower in calories (or contain none at all), plus they have less of an effect on your blood sugar levels.

Sounds great! So we can simply swap out sugar for

sweetener, right? Not so fast, cautions Day. There isn’t just one perfect sweetener to save the day – sugar substitutes aren’t all created equal.

“They have different biochemical structures,” Day explains, “which causes them to be absorbed and broken down differently by the body. Some sweeteners are known as ‘non-nutritive’, which means that they aren’t absorbed by the body and therefore don’t count as calories or raise blood sugar levels. Others may add to your calorie count but have a significantly lower effect on your blood sugar levels.”

There are 25 sweeteners available for consumption on the South African market. Of these, sorbitol, xylitol, acesulfame-K, aspartame, saccharine, stevia and sucralose are the most common. They can be found in hundreds of products – from baked goods and chocolates to yoghurts, spreads, sauces, drinks and puddings – so check the labels next time you go shopping and stick to the recommended allowances.

SWEETENER SAVVY

Here’s a breakdown to help you understand your main options:

Acesulfame-K or Acesulfame potassium (E950)

A non-nutritive sweetener that’s 200 times sweeter than sugar, but has no effect on glucose levels or cholesterol. It’s very popular in sweet drinks and is often mixed with other sweeteners to disguise its slightly bitter aftertaste. It is safe to use, except by people with a condition called phenylketonuria.

Aspartame (E951)

Like acesulfame-K, this is a non-nutritive artificial sweetener 200 times sweeter than sugar. Although extremely popular in everything from chocolates to gummy vitamins, its use is controversial because of potential negative health effects. Having said that, it has been approved as safe for use, so if you’d like to try it, simply stick to the recommended maximum allowance.

Saccharine (E954)

Another non-nutritive artificial sweetener, this one up to a whopping 700 times sweeter than sugar. It has a slightly bitter aftertaste, but is very

affordable and is used in foods, drinks and even medicines, not to mention a number of table-top sweeteners.

Sorbitol (E420)

A sugar-alcohol sweetener (its chemical structure resembles alcohol and sugar, although it contains neither) that’s 60% less sweet than sugar, with a third of the calories and minimal effect on blood sugar levels. It preserves moisture and adds texture, like sugar, so it’s popular for use in cakes, cookies and chocolates – plus it can help with constipation. Use it sparingly as it can give you gas and unsettle your stomach.

Sucralose (E955)

This artificial sweetener is 600 to 700 times sweeter than sugar, and is actually made from regular table sugar itself. It adds some calories to your diet, but almost none are absorbed and, because it’s so much sweeter, far less is used. Because it is stable at different temperatures, it’s used in everything from frozen desserts to baked goods, and is a popular table-top sweetener.

Stevia (E960)

Made from the plant Stevia rebaudiana, this natural alternative is 200 to 350 times sweeter than sugar. It doesn’t affect blood glucose or insulin levels, and may even help treat high blood pressure and high cholesterol. Although it’s an excellent substitute for sugar and is considered one of the safest substitutes, it’s not well-suited to baked goods as it doesn’t add bulk and texture – you’ll usually find it in drinks, puddings, yoghurts and tabletop sweeteners. It also has a slight aftertaste, which some people don’t like.

Xylitol (E967)

Another sugar alcohol, this one’s only 5% less sweet than sugar but has a low glycaemic index (which measures how quickly a food affects your blood sugar levels) and 40% fewer calories. It’s a great substitute for baking and can be swapped in equal amounts to sugar listed in a recipe. It can also help with blood-sugar control and has been shown to have other health benefits. It’s used in a wide variety of foods, particularly kids’ products like peanut butter, due to its positive effect on dental health (no surprise it’s also used in chewing gum and toothpaste). Note: keep it far away from dogs as it’s deadly to them.

DO YOU NEED HELP?

“People consuming vast amounts of sugar (more than 10 teaspoons per day) could really benefit from expert advice,” says Day. “It will assist them in reducing their overall sugar intake and improving their nutritional intake by focusing on a healthy and balanced way of eating which is appropriate for the whole family.” A dietician can help you recognise where hidden sugar lurks in your diet, and suggest better ways of preparing your meals.

• Need advice? Contact PnP’s in-house registered dietitian for free on 0800 11 22 88 or email healthhotline@pnp.co.za

How many teaspoons of sugar are in your treats?

1 can (330ml) of sugar-sweetened soft drink: 8-9 tsp

1 caramel- and nougat-filled chocolate bar (55g): 7 tsp

1 cup of undiluted apple juice: 6 tsp

1 small tub (175ml) of flavoured yoghurt: 3-4 tsp

1 medium-sized blueberry muffin (60g): 3-4 tsp

1 cup of baked beans in tomato sauce: 3-4 tsp

1 sachet of instant cappuccino: 1½-2 tsp

1 buttermilk rusk (30g): 1¼ tsp

1 tablespoon of tomato sauce: ½-1 tsp

Estimates calculated based on the average contents of popular brands.

You’ve got mail

Can’t be with mom on Mother’s Day, or missing a sibling this Easter? Nothing beats a home-made gift that shows you care. We’ve got a few treats for your sweeties that you can wrap up and post!

PHOTOS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: SOPHIA EYGELAAR

SUBSTITUTIONS:

No glucose? Replace with an equal amount of golden syrup. The result will be the same but mallows will come out more caramel coloured.

SHELF LIFE:

These will keep well for up to 4 days in an airtight container or tightly wrapped in cellophane.

FOR POSTING:

Best sent using next-day postal services. Dust generously with icing sugar before wrapping.

Peanut butter caramel swirl mallows. Recipe on page 88

EASY CAKE-MIX COOKIES

Transform any flavoured cake mix into these easy-to-make-and-bake biscuits.

Preheat oven to 180°C and line 2 baking trays with baking paper. Combine 1 box (500g) PnP cake mix (we used vanilla), 1 whisked egg and ½ cup (125ml) canola oil. Mix well to form a dough. Rest in the fridge for 20-30 minutes. Scoop about 2 Tbsp (30ml) portions of the dough and gently form into balls. Coat with sprinkles and place on baking tray, making sure to leave a 2cm gap between each ball. Bake for 10-12 minutes. Cool on a wire rack. MAKES ABOUT 20

PREP AHEAD: This dough can be made the day before. Keep in the fridge until baking.

SHELF LIFE: These will keep well for 5-7 days in an airtight container or tightly wrapped in cellophane. FOR POSTING: Stack cookies or place in a box, wrap with cellophane and tie with pretty string.

PEANUT BUTTER CARAMEL SWIRL MALLOWS

Enjoy these as is or toast mallows and sandwich between choc-chip cookies – you’ll thank us later!

1/³ cup (100g) peanut butter

¼ can (about 100g) caramel

1 cup (125ml) water

3 sachets (10g each) powdered gelatine

1 tsp (5ml) vanilla essence

Pinch of salt

2 cups (400g) sugar

½ cup (200g) glucose

Icing sugar, for dusting

MAKES ABOUT 30

Mix peanut butter and caramel until smooth and lump free. (Thin down with a teaspoon of hot water, if needed). Set aside.

Combine water and gelatine in the bowl of a stand mixer. Leave for 8-10 minutes to sponge (absorb water).

Add vanilla essence and salt. Combine sugar, glucose and water in a pot over medium heat. Stir until sugar has dissolved. Bring to a boil (don’t stir again) for about 5 minutes until it bubbles.

Stream hot sugar syrup into mixing bowl while the mixer is running on medium-high speed, and mix until light, fluffy and cool to touch (about 15-20 minutes). Gently fold through peanut butter-caramel mixture to create the swirl pattern.

Grease a 5cm-deep square baking tray and dust well with icing sugar.

Spoon mixture into tray and gently spread into an even layer. Set at room temperature. Sprinkle surface with icing sugar and turn over tray.

Cut into 28-30 squares using a well-oiled knife (wipe it clean with some oil between each cut).

Banoffee swirl “blowndies”.

Recipe on page 90

SHELF LIFE: These will keep for up to 2 weeks in an airtight container or tightly wrapped in cellophane.

Too far from Mom this Mother’s Day?

Spoil her with a special delivery of all her favourite treats! Use the code FRESH100 to get R100 off your grocery order on Mr D (minimum spend R200).

POSTING TIPS

STEP 1: Choose a box or tin as close in size to the baked item as possible. Any empty space leaves room for movement. Fill any spaces with scrunched tissue paper, kitchen paper or bubble wrap.

BANOFFEE SWIRL “BLOWNDIES”

Blondie meets brownie in one decadent slab.

Banoffee topping:

¼ can (100g) caramel

1 small ripe banana, mashed

Handful dried banana chips, roughly chopped + extra for topping

½ cup (100g) each dark and whitechocolate chips (optional)

Brownie batter:

1¼ cup (310g) butter or baking margarine, melted

4 eggs

1½ cups (300g) brown sugar

1 cup (200g) white sugar

Pinch of salt

1 cup (150g) cake

flour, sifted

1½ cups (185g) cocoa powder, sifted

1 cup (200g) dark chocolate chips

Blondie batter:

1¼ cup (310g) butter or baking margarine, melted

3 eggs

1 cup (200g) white sugar

½ cup (100g) brown sugar

Pinch of salt

2½ cups (375g) cake

flour, sifted

1 cup (200g) white chocolate chips

MAKES 24

Combine caramel with fresh and dried banana. Set aside. Line a deep rectangular baking tray (we used a 33x23cm baking tray.)

Preheat oven to 180°C. For brownies, lightly cream butter, eggs, sugars and salt together, about 5-8 minutes until well combined.

Combine flour and cocoa in a separate bowl, then fold through egg mixture until well combined and batter is glossy.

Gently fold through choc chips. Set aside. Repeat for blondies.

Pour brownie batter into half the prepared baking tray and blondie batter in the other half. Swirl banoffee topping through using a spoon. Top with extra dried banana and chocolate chips, if using.

Bake for 40-45 minutes until the top starts cracking but the inside is still slightly gooey.

Cool in the tray at room temperature, then in the fridge for an hour before cutting into 24 squares.

PASSION FRUIT AND APRICOT HERTZOGGIES

The classic treat with a tart and tangy twist.

1 roll (400g) shortcrust pastry, defrosted

Filling: ½ tub (75g) granadilla pulp

1 can (410g) apricots, drained and finely chopped Pinch of ground cinnamon

Topping:

3 egg whites

1 cup (220g) castor sugar

2 cups (190g) desiccated coconut

MAKES 12

Grease a 12-hole muffin pan. Cut pastry into rounds using an 8cm cookie

STEP 2: Add a small sticker or note with a best-before date so the recipient knows how long they have to polish them off!

STEP 3: Wrap your baked goods tightly in cellophane (available at baking stores) or baking paper to make sure they stay fresh. This also adds an extra layer of cushioning and protection.

STEP 4: As an extra measure to lock in freshness, place your final decorated box in a zip-seal bag.

REMEMBER: If sending a box of mixed treats, be sure to pack heavier items at the bottom.

CHEESY BILTONG CRACKERS Looking for something savoury? Scan the code to get the recipe

cutter and press pastry discs into each muffin hole, making sure it covers the sides. Chill. Combine filling ingredients and spoon 1-2 Tbsp (15-30ml) into each pastry case. Preheat oven to 180°C. Make the topping by whisking egg whites to soft peaks. Add sugar a tablespoon at a time, making sure it is fully dissolved before adding the next. Whisk until all sugar is added and a glossy meringue forms (about 10-12 minutes). Fold through coconut. Dollop 2 heaped tablespoons (about 40ml) meringue on top of each pastry. Bake for 20-25 minutes until pastry is golden and meringue is crisp. Cool for 5 minutes

in the tray. Remove and cool completely on a wire rack before serving. Stores for 5-7 days in an airtight container.

SUBSTITIONS:

Replace filling with strawberry jam and fresh raspberries or blueberry compote. FOR POSTING:

Line box with a few sheets of tissue paper and a piece of baking paper. Add pastries in a single layer and fill gap between box lid and pastry tops with tissue paper or bubble wrap.

Passion fruit and apricot hertzoggies

NUT-FREE FLORENTINE BARS

These cheap-andcheerful and utterly moreish bars have a secret ingredient – cornflakes!

Line a 34x24cm baking tray with baking paper.

Store-to-door delivery!

While getting your groceries, you can also get a parcel delivered from a Pick n Pay store to any residential or business address in SA! Simply buy an Aramex sleeve (R99.99) in store, complete the digital waybill, place your parcel in the sleeve and pop it into the Aramex Drop Box for delivery within days (Monday to Friday).

Heat cup (80g) baking margarine or butter, cup (67g) sugar and 1/³ cup (112g) golden syrup over medium heat, stirring until sugar has dissolved and butter is completely melted. Increase heat until mixture bubbles, foams and starts to

Cool ³ ³

darken, about 10-12 minutes. Preheat oven to 180°C.

³ cup (50g) cake flour and a pinch of salt into mixture. Remove from heat and stir in 1¼ cups (75g) cornflakes and cup (80g) dried fruit cake mix. mixture into

baking tray and spread into an even layer using the back of a spoon (fill tray right up to the edges). for 15-20 minutes until golden and bubbly. completely in the tray. tray over and peel off baking paper,

keeping the flat side facing up.

Turn

2 slabs (100g each) dark chocolate and spread over base. Leave to set at room temperature before cutting into 16 bars with a sharp knife. Stores for up to two weeks.

DO SO MUCH MORE IN-STORE DO SO MUCH MORE IN-STORE

TRAVEL AND EVENT BOOKINGS

A credit facility with great benefits, accessible on your Smart Shopper card to shop in-store or online.

NCRCP38\FSP44481

SEND MONEY

KEEP CONNECTED WITH CELLULAR

DO WITHDRAWALS AND DEPOSITS

Cash withdrawals are available for all South African banks.

Cash deposits are available for participating banks.

BUY GIFT CARDS & VOUCHERS

PETIT EATS

Pretty as a picture and perfect for all the special family gatherings this season

17 May is World Baking Day

Dark chocolate tartlets

TRY THIS

Stock up on PnP’s puff pastry and shortcrust pastry, so you can whip up sweet treats any time.

DARK CHOCOLATE TARTLETS

Sinfully perfect!

Lemon curd squares

PnP PASTRY SELECTION PACK

Quick-bake savouries perfect for Ramadan. These samoosas and spring rolls make life a little easier and a lot tastier!

Preheat oven to 180°C. Spray 8 loosebottomed 6cm tart tins with non- stick spray. Roll 1 packet (400g) defrosted PnP shortcrust pastry out on a floured surface to 4mm thick. Line tins with pastry and prick base with a fork. Cover with baking paper and raw beans and blind bake for

15 minutes. Remove baking paper and beans, and bake pastry for 10 minutes more or until golden. Leave to cool in tart tins. Chop 2 slabs (150g) dark chocolate and 1 slab (80g) milk chocolate. Heat 1 cup (250ml) cream in a pot until steaming hot. Remove from heat, add chocolate and stir until melted. Add ¼ cup (60ml) salted butter, stirring until fully incorporated. Pour

choc ganache into tart bases and smooth out the top using the back of a spoon. Refrigerate for 2 hours or until set. Top with chopped hazelnuts or almonds for serving. MAKES 8

LEMON CURD SQUARES

Lemon tart flavour on crispy pastry.

Preheat oven to 180°C. Line a large baking tray. Cut 1 packet (400g)

defrosted PnP puff pastry into eight 3x5cm squares and prick all over using a fork. Bake pastry for 15-20 minutes until golden. Cool completely. Whip 1 cup (250ml) cream to stiff peaks. Fold in ½ jar (250g) lemon curd and 1 tsp (5ml) vanilla paste. Pipe lemon cream onto pastry squares, top with grated lemon peel and edible flowers, and dust with icing sugar. MAKES 8

PHOTOS: DONNA LEWIS COMPILED BY: KRISTEN SCHEEPERS & JANNA JOSEPH

EXPERIENCE QUALI-TEA

Move over, coffee! There’s a hot, new trendy beverage in town and it all boils down to the letter “T”. But with so many different types to try, where does an aspiring tea-totaller begin? Try one of these tasting experiences for supreme sipping satisfaction:

Nigiro Tea Tasting

Explore a wonderfully diverse range of teas (over 130 flavours) at Nigiro Teacafé in Plumstead, Cape Town. Book a tea tasting to try five from their range; there is also a food menu that complements the teas. (In Joburg, for a tasting head to the Nigiro Tea Kiosk at iLifa in the Da Vinci Hotel in Sandton.) nigiro.co.za

Indian Afternoon Tea Experience

Head to Jeera Restaurant at Suncoast in Durban for a selection of Indian teas, spices and confectionary. Don’t miss the authentic masala chai, brewed with cardamom pods, cinnamon, star anise, fennel seeds, nutmeg and cloves. suncoastcasino.co.za

A Fabulous Loose-Leaf Tea Journey

Quaint, tranquil and surrounded by gorgeous gardens, Tea in the Woods at Fairlawns Boutique Hotel in Johannesburg serves its delectable high tea bites with a dedicated loose-leaf tea menu of 13 top-quality teas from around the world. fairlawns.co.za

KNOW #WHATSINYOURFOOD

It’s easy to eat healthily when you know exactly what goes into your food. The problem is, nobody has the time to scan the back of every product while shopping. That’s why Healthy Living Alliance (HEALA) recently launched the #whatsinourfood campaign, which calls on the South African government to demand bold, clear, front-of-packaging labels on specific products that are high in fat, sugar and/or salt. The campaign also calls on each and every one of us to start demanding honest packaging. That means clearly marked labels on less-healthy grocery items, plus no more vague, often misleading statements like “fortified with vitamins and minerals” and “100% natural”. Want to join the revolution? Visit whatsinourfood.org.za for more info.

Places to go, people to see

The Galileo Open Air Cinema

Until 30 April (CT) Swap your sofa for a magical outdoor movie experience (with all the treats, picnic foods and blankies included). There are dozens of great films and venues, from Marry Me at Kirstenbosch to Notting Hill at Laborie in Paarl and Mamma Mia! at Lourensford Estate in Somerset West.

BUDDY – The Buddy Holly Story

28 March–16 April (CT)

21 April–28 May (JHB) Catch this brand-new local production of the hit West End rock ’n roll jukebox musical, celebrating the 1950s superstar and starring SA singer-songwriter Jethro Tait. At Artscape in Cape Town and Teatro at Montecasino in Joburg.

Peppa Pig’s Perfect Day

13–16 April (CT), 21–23 April (DBN) Grab the kids and meet Peppa, George, Mummy and Daddy Pig – plus new friends Rebecca Rabbit and Candy Cat – at the CTICC in Cape Town or Suncoast in Durban. Expect space rockets, exploding bubbles, starfish, Bing Bong singalongs and, of course, plenty of muddy puddles.

Pieter-Dirk Uys: Sell-By Date

19 April–14 May (JHB)

South Africa’s iconic satirist returns to the stage at Montecasino with his brand-new one-person show, featuring a host of topical characters male, female and political. Don’t miss it!

Nuy Valley Festival

13 May (Worcester)

Discover the charms of this secret valley at its annual outdoor festival celebrating the wine and olive harvest. Come for the best in country food, wine, olives, music and scenery. The Nuy Valley Express (a tractor wagon) will transport you from farm to farm.

Jive Cape Town Funny Festival

5 June–2 July (CT)

If laughter is the best medicine, we prescribe a dose of SA’s most beloved comedy festival, showcasing top local stand-up comedians (Marc Lottering, Alan Committie, Riaad Moosa and more), mentalist Larry Soffer and crazy international variety act Daredevil Chicken at the Baxter Theatre.

Book for these events at PnP stores’ Money counter, or online via webtickets.co.za

The Galileo Open Air Cinema

PnP chocolate hot cross buns, R34.99

Crafted Collection pizzas, R99.99-R114.99

PnP cauliflower and turnip noodles, R42.99

1

Slow-fermented sourdough bases and tasty toppings that will make you want to stay in for pizza next time.

2

Cut the carbs and make a healthy swap with these fab noodles. Perfect for a weeknight stir-fry or added to your ramen.

3

A meeting of two of our favourite treats. Perfect for making bread-andbutter pudding, our ice-cream bombe (page 57) or simply devour as is!

Fab new ready-to-eat finds every foodie should try

= Vegetarian = Diabetes friendly

STARTERS, SALADS, SOUPS AND SIDES

13 Chickpea and couscous chilli minestrone soup

22 Beef and lamb koftas with sweet spicy apricot chutney

22 Sweet chilli and ginger chicken pitas

26 Lemony salmon cream cheese baguettes

34 Matzah nachos

36 Matzah-coated fried chicken with honeymustard sauce

45 Chilli-ginger savoury oats

51 Harissa prawns on pineapple carpaccio

51 Pickled fish salad with hot cross bun croutons

64 Pickled fish & avo hot cross buns

64 Chutney-glazed bacon & cheese hot cross buns

64 Lamb & apricot gremolata hot cross buns

68 Àkàra bean fritters with ginger & spring onion

80 Chilli & feta phyllo samoosas

MAINS

5 Masala pork chops on chilli-tomato relish

5 Creamy mushroom, sage and pork fillet pasta

10 Tomatoey haddock rice

11 Butter curry fish

14 Chicken and yoghurt creamed spinach skillet

15 Chunky tuna tomato pasta

16 One-pan saucy chicken, potato and leek

38 Cauliflower and broccoli

macaroni cheesy bake

38 Mushroom, lentil and feta gnocchi

39 Penne with crispy brinjals and roasted veg sauce 42 Authentic beef short-rib

AT A GLANCE

54 Lamb, date and chilli pot pie

60 The Roasted Dad’s legless lamb

70 Spice Island coconut fish curry

71 Tomato and green leaf pasta

80 Cape Malay-style spicy lasagne

BAKING, SWEET TREATS AND DESSERTS

26 Jammy berry tartlets

26 Lemon drizzle blueberry loaf

35 Lemon matzah tart

36 Matzah mille-feuille

36 Salted caramel chocolate matzah bars

56 Hot cross bun tiramisu

57 Chocolate hot cross bun bombe

61 Mokgadi’s Easter egg chocolate cake

62 Vicky’s traditional Greek Easter koulourakia biscuits

65 Hot cross bun French toast

70 Egyptian bread pudding

72 White chocolate rocky road with Easter sweets

80 Sweet coconut pancakes

81 Cardamom-spiced Basque burnt cheesecake

88 Easy cake-mix cookies

88 Peanut butter caramel swirl mallows

90 Banoffee swirl “blowndies”

90 Passion fruit and apricot hertzoggies

92 Nut-free florentine bars

94 Dark chocolate tartlets

94 Lemon curd squares

DRINKS

22 Lemon ginger cordial

73 Blueberry & granadilla gin cocktail

77 Low-sugar falooda

OTHER

20 Sweet charred tomatoes

20 Whipped feta

22 Creamed butter bean dip

22 Pickles

52 Quick dressing

65 Rum & raisin whipped butter

78 Fragrant date chutney

GIVEAWAY ENTRY DETAILS

To enter one of our giveaways, SMS the keyword and answer, if applicable, followed by your name and address to 45907 (SMSes cost R1.50). Unless otherwise specified, the closing date is 1 June 2023

GIVEAWAY RULES

1. The promoter of this giveaway is Fresh Living

2. This promotional giveaway is open to residents of the Republic of South Africa who are in possession of a valid SA identity document, except for any family/relative, business/professional associate or personal associate of the promoter or its associated companies, advertising and promotional agencies, or a supplier of goods or services in connection with this promotional giveaway, as well as persons under the age of 18 years (except for children’s giveaways).

3. There will be one random draw, with the winner(s) to be chosen within seven working days of the competition’s end date.

4. By entering the competition, each winner agrees to supply all necessary documents to support the competition rules (including, but not limited to, a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter shall have the right to withhold the prize.

5. The promoter will endeavour to contact each prize winner three consecutive 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 will be selected in accordance with the rules.

6. Winners’ details will be forwarded to the suppliers of the prize. By entering our competition, 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 should the need arise. The promoter can change the rules throughout the duration of the giveaway.

9. The judges’ decision is final; no correspondence will be entered into.

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

11. Responsibility is not accepted for entries lost, damaged or delayed as a result of any network or computer hardware or software failure of any kind. Proof of sending will not be accepted as proof of receipt.

12. The giveaway promoter and its affiliates are not responsible for any problems or technical malfunction of any phone network, computer system, server or provider which may have hindered entry into this giveaway.

RECIPES

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

* The nutritional analyses that appear on recipes don’t include serving suggestions or salt and pepper, which you can add to taste.

* For additional recipes, health and nutritional advice, as well as updates on in-store offers and competitions, visit pnp.co.za. You’ll be able to use our store search and shop online.

PRODUCTS AND INGREDIENTS

Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next, depending on seasonality and supply chains.

PHOTOSHOOTS

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

MADE WITH NATURALLY DERIVED CLEANING AGENTS

• OMO auto-washing liquid with EcoBoost technology is specifically formulated to give you UNBEATABLE STAIN REMOVAL 1st TIME*. (*vs. leading competitors)

• Made with naturally derived cleaning agents, it dissolves instantly and leaves no residue.

To find out more about our OMO products and useful hints and tips on how to remove stains, visit www.omo.co.za

• OMO is also recommended by leading washing machine manufacturers, LG, Samsung and Bosch for better machine performance, clothing care and suitability for all machine types.

• Just one capful is enough to remove tough stains, even on the quick wash cycle.

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