Fresh Living Summer 2022-Summer 2023

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So, whether you’re planning to that

Go on, show off a little! SUMMER 2022/23

It’s time to pull out all the stops – be it at the Christmas table, at a poolside party, the countdown to New Year or, in our case, Fresh Living’s 15th birthday!

For me, the sure-fire way to impress is with a showstopping meringue. (Yes, I usually plan dessert first, then move back to mains...)

Not to obsess, but in my estimation, meringue is the be-all and end-all of dessert. Like lace, it has an undeniably stylish quality… it oozes elegance with its sugar-shimmer and by simply dolloping a cloud of Italian meringue on top of the simplest dessert you’ll transform it into a gasp-worthy showstopper! Check out our see our gin & tonic lemon meringue tart (page 50), which does just that.

Or do like the social media video creators and make a board out of it (see opposite). This is the simplest recipe of the lot, perfect for those who want maximum effect with minimum effort! If you have the patience and fancy yourself as the star of the show, then you will truly shine when you whip up the pavlova we made for our first-ever Fresh Living cover (see pages 14 and 26).

But if, like most, you prefer to plan the main course first, you’re in luck! We’ve collated our favourite recipes from the past last 15 years (pages 17–28) and have a masterclass with step-by-step images and directions to mastering four roasts (page 37) – perfect for festive season entertaining.

As always, we’re still looking out for you with tips on how to create balanced flavour combos (page 83), on-the-go lunchboxes and breakfasts (page 99) for the New Year, and quick-and-easy kitchen wins that celebrate summer’s harvest (page 93).

May the holidays be long and your celebrations safe and delicious!

LIEZL EDITOR, FRESH LIVING

PS: Now that we’re on shelf only four times a year, be sure to visit our website, pnpfreshliving.com, for loads of recipes and videos. Plus sign up for our monthly mailerand get up-to-the-minute foodie news and more! (pnpfreshliving.com/newsletter)

Twitter: @Fresh_Living  Instagram: @freshliving_pnp Facebook: @pnpfreshliving

PHOTO: DONNA LEWIS EDITOR’S PORTRAIT: DIRK PIETERS

A heartfelt thank you for supporting our 15-year long journey and trusting our recipes in your kitchen

MERINGUE SUMMER SHARING BOARD

The simple 4-ingredient dessert gets a sprinkle of magic to become a trendy sharing plate.

4 large egg whites ½ tsp (3ml) cream of tartar

1 cup (200g) castor sugar ½ tsp (3ml) vanilla essence

½ punnet (100g) raspberries

1 punnet (20g) PnP edible flowers Handful pomegranate

rubies

Handful toasted almond flakes

Handful chocolate shavings

For serving: 1 packet (200g) boudoir biscuits 1-2 punnets (200g each) strawberries

SERVES 6-8 (as part of a spread)

Whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the

touch. (Make sure water doesn’t touch the bottom of the bowl –you can put a tea towel between the water and bowl to make sure the eggs don’t overheat.)

Immediately transfer mixture to a stand mixer (or use a handheld electric whisk) and whisk for 5-6 minutes until stiff peaks form.

Add 1 Tbsp (15ml) sugar at a time at one-minute intervals. Whisk for about 10-15 minutes until all sugar is incorporated and has dissolved completely.

(Test this by rubbing meringue between your fingertips and checking there are no granules.)

Whisk in vanilla. (The meringue can stand at room temperature for about 1 hour, until you’re ready to serve.)

Spread meringue onto a platter, dot with raspberries, edible flowers and pomegranates, and scatter with almond flakes and chocolate shavings. Serve with biscuits and strawberries for dipping.

IN THIS ISSUE SUMMER 2022/23 7 Giveaways Our fab birthday wins

Feedback Write to us and win 14 Fresh Living flashback We share our team’s top memories 17 Greatest hits... ...of the past 15 years – all the best recipes! 30 Birthday celebration Meet our Cake Competition winner 34 DIY dips Entertain with ease with these delights 37 Christmas classics Ace all your festive favourites with help from our food experts 48 Drinks & desserts Here’s to a very merry affair 58 Bottoms up Get party-ready with these wines 61 Love your country Taking a roadtrip? Try these hotspots and easy padkos ideas 67 Fashion Swim in style with PnP Clothing

70 On reflection Susan Hayden’s guide to surviving party season as an introvert 72 Gift guide Spoils they’ll love! 74 Get inspired Easy air-fryer treats, festive décor hacks and can’t-miss holiday events 83 What’s your flavour? We explore sugar, spice and all things nice 90 Trend alert! We all scream for toasted marshmallow ice-cream 93 Summer essentials Celebrate the season with all its freshest foods 99 New year, new meals Lunchbox fillers you’ll love 106 Wellness Doing good deeds is good for you 108 Get inspired Kids’ baking, 2023 food goals, doggy daycare, plus our Pet of the Year 113 Recipe index This issue’s fab dishes 114 Spotlight New Year’s superstitions

Photo: Toby Murphy Styling: Liezl Vermeulen Cake: CaKe Patisserie Studio

A SODASTREAM HAMPER

It takes just one tiny burst of inspiration to choose a healthier lifestyle for you and the planet. With fresh sparkling water always available at home, research shows you’ll drink 50% more. This makes staying hydrated in the heat easy, plus you’ll be creating a cleaner world as every SodaStream bottle potentially eliminates thousands of single-use plastic bottles and keeps our planet healthier for everyone. One little push of the button is all you need to do to make a daily difference!

One lucky reader stands a chance to win a SodaStream hamper, including a sleek, stylish SodaStream machine, their environmentally friendly PET bottles and a selection of syrups, worth R3 500. To enter, turn to page 113. Keyword: Sodastream

win

A Six Dogs Distillery gin hamper

Spoil your partner, your friends, your parents, your boss or even yourself with a Six Dogs DIY hamper this festive season. Situated in the De Wet Valley near Worcester, Six Dogs Distillery produces some of South Africa’s best-loved gins. Six Dogs is, at its heart, a tribute to the spirit of innovation and adventure. Their range of hand-crafted premium gins pays homage to family, friends, gin-lovers in South Africa and around the world, and their ever-faithful six dogs.

WIN

Stand a chance to win 1 of 3

Six Dogs gin hampers to the value of R1 200 each. To enter, turn to page 113. Keyword: Sixdogs

A1 Fruit Water is fresh sparkling water infused with a splash of real fruit. Healthy, tasty and refreshing, it comes in three flavours: Mandarin, Lemon and Grapefruit.

A1 Fruit Water is extracted straight from real fruit grown in South Africa – it’s simple, fresh and flavoursome, PLUS it’s sugar free, has zero calories and no artificial sweetener or preservatives.

One lucky reader stands a chance to win an A1 Fruit Water hamper, including cans of A1 Fruit Water, a set of six ripple drinking glasses and dehydrated lemon wheels, worth R3 000. To enter, turn to page 113. Keyword: A1fruitwater

A SOUTH AFRICAN COOKBOOK

The air-fryer has revolutionalised kitchens everywhere. Whether you’re new to its magic or testing its boundaries, The South African Air Fryer Cookbook by food journalist Louisa Holst is sure to teach you a few new skills. Recipes include local favourites such as bobotie, snoek and malva pudding, plus the book features general tips on cooking with an air-fryer.

Five lucky readers stand a chance to win a copy of The South African Air Fryer Cookbook (NB Publishers) worth R320 each. To enter, turn to page 113. Keyword: Cookbook

We’re in the mood to celebrate. Join in by entering these giveaways and it might just be your lucky day...

Email: letters@freshlivingmagazine.co.za Instagram: @freshliving_pnp Twitter: @Fresh_Living Facebook: @pnpfreshliving

THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER

Somayya Mahomed, the writer of this month’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.

Winning letter

HERITAGE HEROES

I have tasted many traditional South African foods at some point and most of them have become a firm favourite.

When you visit Durban, one of the most popular meal choices is the bunny chow. There are a variety of fillings which are all tasty but my favourite is the lamb curry bunny. I have tried making it at home but it’s not the same!

Then there’s Cape Malay cuisine. Trips to Cape Town are incomplete if we don’t have the famous koesisters. We like buying them from a different store each time. We also enjoy the flaky and buttery rotis with our curry.

Another simple yet versatile dish is chakalaka, mostly served as a side at braais. Then there’s vetkoek –delicious with a filling or on its own.

When it comes to dessert, there’s the mouth-watering malva pudding and milk tart, which has just the right combination – a lovely crust and creamy filling. I find it difficult to eat just one slice... Local is lekker when

comes to food!

– Somayya Mahomed

VEGAN VENTURE

Fresh Living magazine provides me with a fresh take on recipes. I enjoyed the Spring edition, especially with all the ideas for Braai Day. The recipes inspired me to celebrate my heritage in an amazing way – by hosting my friends and family and making the

and

(I even put my own spin on the recipes!). I really appreciate it and always look forward to the magazine. – Wendy Mashiloane

Trying to avoid the last-minute store dash this silly season? Simply swipe right on your grocery list and place your order on Pick n Pay asap! for delivery straight to your door.

BONUS: You’ll still earn Smart Shopper points on purchases.

Terms and conditions apply. Visit www.picknpay.co.za E&OE. Turn to page 113 for terms. SMS's charged at standard rates. E&OE Visit https://pnpfreshliving.com/magazine-tscs/

ILLUSTRATION: PATRICK LATIMER COMPILED BY: SHANI TSAI, GAIL DAMON & KRISTEN SCHEEPERS INTERNS: DYLAN BUYS, LORRAINE ZEEMAN

Photo by Annie Spratt at unsplash.com

RUM, PINEAPPLE AND STAR ANISE GAMMON

Bring to a simmer and cook for 80 minutes for a 2kg gammon (20 minutes per 500g). Remove meat and allow to cool slightly so that you can handle it. Discard any netting and pull off the thick skin (it should come off easily while still warm.)

2-3 bay leaves Handful fresh herbs (thyme, rosemary and sage work well) 1 garlic bulb, top cut off to expose flesh 1 Tbsp (15ml) mixed peppercorns 3 Tbsp (45ml) honey or white sugar

SEE PAGE 45 FOR OUR GUIDE TO TRUSSING CHICKEN FOR THE PERFECT ROAST.

CHILLI CON CARNE

Asian chicken salad

If you want to omit the rum, use half the honey and add ¼ cup (60ml) demerara sugar instead.

1 large (about 2kg) PnP beechwood-smoked gammon (deboned)

2L (8 cups) ginger ale or ginger beer

1L (4 cups) pineapple juice

3 bay leaves 8 peppercorns

Glaze: 1 cup (250ml) pineapple juice ¾ cup (180ml) honey ½ cup (125ml) dark rum

2-3 star anise 1 stick cinnamon

For serving: Sliced nectarines, fresh blueberries, rocket and pomegranate rubies

SERVES 8-12

Place gammon in a large 4L pot. Add ginger ale, pineapple juice, bay leaves and peppercorns. Pour in enough water to cover the gammon completely, and put a plate (or something heavy) on top to keep the meat submerged in the liquid.

Score fat, taking care not to cut through to the meat or it will dry out. (If you want to stud your gammon with cloves, do so now.)

Combine glaze ingredients in a pot and simmer for 10 minutes or until thickened. Brush gammon with some glaze.

Roast at 200°C for 20-35 minutes, basting roast with glaze every 5 minutes, until fat is golden-brown all over. Serve gammon with nectarine slices, blueberries, rocket and pomegranate rubies scattered around it.

1 (1.2–1.5kg) chicken, giblets removed

Basting: 1/³ cup (80ml) melted butter

2 cloves garlic, grated 2 Tbsp (30ml) chopped herbs (thyme, sage or rosemary) Squeeze of lemon juice

For serving: Roast potatoes, pickled onions and fresh chopped parsley

SERVES 6

Place brine ingredients in a large pot and bring to the boil.

For an update, we’ve replaced traditional beef mince with shredded chicken.

You can substitute the sesame oil for regular vegetable oil – or chilli oil if you’re looking for an extra kick.

BRINED AND BUTTER-BASTED ROAST CHICKEN

Stir until sugar and salt dissolves. Remove from heat and cool. Place chicken in cooled brine and chill overnight. Remove chicken from brine and pat dry with kitchen paper. Combine basting ingredients to make a sauce.

Our ultimate festive bird, the most tender roast you’ll ever have!

Brine: 8 cups (2L) water 1/³ cup (80ml) coarse salt 2 lemons, halved

Place chicken on a greased baking tray and roast for 30 minutes, basting every 10 minutes with sauce. Roast for a further 30 minutes or until cooked through and golden. Serve with roast potatoes, pickled onions and a sprinkle of parsley.

Cook 4 chicken breast fillets, then shred the meat and set aside. Heat oil in a pan over medium heat. Sauté 2 chopped onions until soft. Add 4 cloves grated garlic and fry for 1 minute. Add 1 tsp (5ml) chilli flakes and 1 Tbsp (15ml) each ground coriander and cumin. Tip in 1 chopped red pepper, 2 cans (400g each) chopped tomato, ¼ cup (60ml) each tomato purée and tomato sauce, 1 cup (250ml) water and 1 Tbsp (15ml) cocoa powder and mix well. Simmer for 45 minutes, adding water if needed. Add beans and shredded chicken. Season and simmer for 15 minutes more. Serve with nachos, charred corn, coriander, avo and pineapple & tomato salsa (see page 20).

Scan the QR code to get the recipe.

JAZZ UP THE MARINADE FOR THIS SALAD

Grate 2 cloves garlic and a 4cm knob ginger. Combine with 2 tsp (10ml) chilli akes and 1 Tbsp (15ml) each Chinese ve-spice powder and sesame oil. Add 2 Tbsp (30ml) each olive oil, soy sauce, hoisin sauce and honey. Marinate whole chicken llets. Slice after cooking.

TRY THIS

CRAFTED COLLECTION LIME, GINGER & SESAME SEED SALAD DRESSING

Can’t get enough of salads in summer? Try this for an extra flavour punch.

LIEZL’S MIDWEEK GO-TO

Combine juice (60ml) and grated peel of 2 limes, a glug olive oil and 1 Tbsp (15ml) each sugar and red wine vinegar. Toss with 1 punnet (250g) quartered PnP medley tomatoes, 4 sliced red salad onions and a handful chopped coriander. Season and add chopped chilli if you like.

PINEAPPLE & TOMATO SALSA

CHAD’S BEST PORK BELLY

Slow-roasted pork belly with Asian BBQ sauce. Recipe on page 22

ASIAN SALSA VERDE

Combine 1 clove grated garlic, 1 chopped red chilli and 2cm knob grated ginger with a handful each chopped fresh mint, coriander and parsley. Add 3-4 Tbsp (45-60ml) toasted sesame oil, juice (30ml) and grated peel of 1 lime and 2-3 Tbsp (30-45ml) honey. Season and serve.

ALL-TIME FAVOURITES

SLOW-ROASTED PORK BELLY WITH ASIAN BBQ SAUCE

Who doesn’t love tender pork with crackling? It’s a classic for a reason.

Salt flakes (or coarse salt)

1 (about 2.5kg) skin-on deboned pork belly Salt and milled pepper

1 Tbsp (15ml) smoked paprika

BBQ sauce:

3 Tbsp (45ml) sesame oil

2 stalks lemongrass, bruised

6 cloves garlic, sliced 4cm knob fresh ginger, grated

3 red chillies, deseeded and chopped ½ bottle (350ml) tomato sauce

3 Tbsp (45ml) Dijon mustard ½ cup (125ml) apple cider vinegar ½ cup (125ml) brown sugar or honey ½ cup (125ml) chicken stock

1 cup (250ml) soy sauce Handful fresh coriander, chopped

For serving: Sliced Pink Lady apples and nectarines Fresh mint Fennel curls and fronds Sesame seeds

SERVES 6-8

Score pork belly skin and sprinkle with salt. Leave pork in the fridge overnight. Wipe away moisture and any excess salt with paper towel.

Season underside of the belly with table salt, pepper and smoked paprika.

Place in a deep oven dish and roast at 200°C for 30 minutes. Heat oil in a saucepan and fry lemongrass, garlic and ginger for 1-2 minutes or until fragrant. Add remaining sauce ingredients and simmer on a low heat for 10-12 minutes. Season.

Remove pork from oven and reduce temperature to 160°C. Pour sauce around pork (avoid the crackling), cover with foil and roast for about 2 hours. Once the meat is tender enough to be flaked with a fork, it is ready. Remove foil and increase heat to 200°C for the last 10-15 minutes of roasting for the crispiest crackling. Drizzle with BBQ sauce and garnish with sesame seeds, fruit and herbs. Serve with Asian salsa verde (see previous page), if you like.

TRIPLE CHOCOLATE TART

For this showstopping topping, we used a mixture of white, dark and caramel chocolate.

½ large packet (250g) Romany Creams

1/³ cup (80g) melted butter

2 large slabs (150g each) dark chocolate

½ tub (500ml) chocolate mousse Strawberries, for serving (optional)

Topping:

1 cup (150g) chopped whitechocolate

1 cup (150g) dark chocolate

1 cup (150g) caramel chocolate 3 Tbsp (45ml) milk

SERVES 6

Blitz biscuits in a food processor until fine. Add melted butter and blitz to combine.

Press crumb mixture into the base of a 22cm tart dish. (Even out using the back of a spoon or a glass with a flat bottom.)

Melt 2 chocolate slabs in a glass bowl over a pot of simmering water until smooth.

Remove from heat and cool to room temperature – watch that it doesn’t set again.

Mix mousse into cooled chocolate.

Spoon chocolate mixture onto biscuit base, smoothing out with the back of a spoon.

Place in fridge to set (about 30-40 minutes). For topping, place chopped chocolate in three separate bowls, add 1 Tbsp (15ml) milk to each bowl and melt (in the microwave or over a double-boiler).

Cool slightly before pouring ¼ cup (60ml) in the centre of the tart, starting with the dark chocolate, then caramel and milk chocolate in concentric rings.

Refrigerate tart for at least 30 minutes to set the chocolate topping. Serve with strawberries, if you like.

CHRISTMAS PUDDING CHEESECAKE

Pretty darn good! It’s easy to make and uses up leftover Christmas cake (if there is any left).

1 packet (200g) digestive biscuits

1/³ cup (80ml) melted butter

300g fruit cake (we used 1 PnP Crafted Collection luxury cherry & almond fruit cake)

1 Tbsp (15ml) gelatine powder

2 Tbsp (30ml) cold water

1/³ cup (80ml) boiling water

¼ cup (60ml) castor sugar

2 tubs (175g each) PnP medium-fat cream cheese, whipped to soften

1 tsp (5ml) vanillaextract or essence

1½ cups (375ml) cream, whipped Fresh berries or figs and honey, for serving

SERVES 8

Grease a 30cm loose-bottomed rectangle tart tin. Blitz biscuits in a food processor until fine. Add butter and mix well.

Press mixture into the tart tin to form a base.

Crumble the fruit cake and press half in an even layer over the biscuit base.

Sprinkle gelatine over cold water and allow to stand for 5 minutes.

Dissolve gelatine “jelly” in the boiling water.

Combine melted gelatine, castor sugar, cream cheese and vanilla, and beat well.

Fold through whipped cream and remaining half of the fruit cake.

Spoon cheesecake filling over prepared base and set in fridge, about 1-2 hours or overnight.

Serve with fresh berries or figs and a generous drizzle of honey.

TRY THIS

GOOD IDEA

If you have leftover cheesecake filling, spoon into glasses and serve as a quick mousse with fresh fruit.

It’s all the more reason to go for that second slice...

PNP ALCOHOL-FREE FRUIT CAKE

An ode to our very first cover

SIMPLE SUMMER

PAVLOVA

After all these years, we’re still loving this!

4 egg whites

Pinch fine salt

2 tsp (10ml) fresh lemon juice

½ Tbsp (7ml) vanilla essence

1 Tbsp (15ml) cornflour

1 cup (220g) castor sugar

Diplomat cream:

4 egg yolks

½ cup (100g) sugar

1/³ cup (40g) cornflour

2 cups (500ml) milk

1 tsp (5ml) gelatine powder, sprinkled over 2 tsp (10ml) cold water

1 cup (250ml) cream

¼ cup (30g) icing sugar

1 tsp (5ml) vanilla extract or essence

For serving: Mixed berries Sliced nectarines

SERVES 6-8

Whisk egg whites, salt, lemon juice and vanilla to medium-peak stage. Combine cornflour and castor sugar. Add sugar mixture to egg-white mixture, 1 heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form –this can take about 12-15 minutes using an electric whisk.

Test if it’s ready by rubbing some mixture between your fingers to check all sugar is dissolved (no grains). Preheat oven to 140°C. Line a large baking tray with baking paper and draw a 22cm circle.

Spoon a few dollops of meringue mixture onto baking tray and spread out within the circle. Divide leftover meringue mixture between two piping bags with a teardrop-shaped nozzle. (Or use one piping bag and refill it later.) Pipe along the edges of the meringue circle to form a border, making three layers of dollops.

Decrease oven to 100°C and bake the meringue for 1½ hours until crisp on the outside and light, checking that the base is also set. Switch off oven and cool meringue (in the oven) for 20-30 minutes. Combine egg yolks, sugar, cornflour and ¼ cup (60ml) milk in a bowl.

Heat remaining milk in a pot until it just starts to simmer. Pour hot milk over egg-yolk mixture in a thin stream while whisking vigorously. Return mixture to pot and cook, whisking all the time until thickened

into a custard, about 15-20 minutes.

Remove custard from saucepan and cool.

Melt gelatine “jelly” in microwave for 20-second bursts (be careful not to boil it). Add 2 tablespoons cream to the “jelly” and mix well.

Beat remaining cream, icing sugar and vanilla to medium-peak stage. Add gelatine-cream mixture and whip to stiff peaks.

Gently fold in custard. Assemble the pavlova by filling baked meringue with diplomat cream, and top with passion fruit curd (see below) and fresh fruit.

PASSION FRUIT CURD

Combine 2 Tbsp (30ml) fresh lemon juice, 1/³ cup (67g) sugar and 1 tub (115g) granadilla pulp in a saucepan. Simmer on medium heat until sugar dissolves. Whisk 4 egg yolks in a bowl. Add pulp mixture in a thin stream while whisking vigorously. Return mixture to heat and gradually add butter while whisking. Cook until thickened, about 15-20 minutes. Remove from saucepan and cool.

OUR INSTA STAR!

ULTIMATE LEMON MERINGUE

A tang-talising treat! Up the lemons if you like it extra lip-smacking.

1 packet (200g) Tennis biscuits, finely crushed ½ cup (125g) melted butter + ½ cup (125g) cold cubed butter

¾ cup (180ml) milk

¾ cup (150g) sugar

¼ cup (60ml) cream

4 eggs, separated ¼ cup (60ml) cornflour Juice (240ml) and grated peel of 4 lemons

1½ tsp (8ml) vanilla essence

½ tsp (3ml) cream of tartar

1 cup (200g) castor sugar

Candied lemon or lime slices, to decorate (see page 50)

MAKES 6-8 TARTLETS

Grease 6-8 11cm-round loose-bottomed tart tins. Mix crushed biscuits with melted butter. Press mixture into tart tins to form the base and chill until firm, about 20 minutes. Heat milk and sugar in a pot and stir until sugar dissolves. Combine cream, 3 egg yolks and cornflour and whisk into warmed milk. Add lemon juice and peel and cook for about 5 minutes, whisking vigorously until thick.

Whisk in 1 tsp (5ml) vanilla essence and butter cubes until melted. Remove from heat and cool, then spread curd filling over biscuit base. Chill in fridge for 1 hour. Whisk 4 egg whites and cream of tartar in a bowl over a pot of simmering water (making sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch.

Transfer to a standmixer (or use a handheld electric whisk) and whisk until stiff-peak stage.

Add castor sugar, one tablespoon at a time, at 60-second intervals, whisking until sugar has dissolved completely.

Whisk in ½ tsp (3ml) vanilla essence. Transfer meringue to a piping bag and pipe onto set lemon curd filling, or simply dollop onto curd.

Brown meringue with a chef’s blowtorch or under a hot grill for 3-5 minutes (optional). Top with candied lemon or lime slices and serve.

ISSUE 137

ADD A SPRINKLE OF JOY

Is there anything more comforting than a warm slice of banana bread? Try the recipe below featuring Selatimuscovado sugar and brown sugar. It’s easy, super-soft and moist, with a spiced crunchy topping!

BANANA LOAF WITH SPICED SUGAR CRUMBLE & WHIPPED HONEY BUTTER

Preheat oven to 180°C. Mash 3 bananas with a fork until smooth. Add 1 cup (250ml) Selati brown sugar, ½ cup(125ml) melted butter and 2 eggs and whisk until fully incorporated. Sift 1 cup (250ml) cake flour into a separate bowl and add 2 tsp (10ml) baking powder and ¼ tsp (1ml) salt. Slowly add dry ingredients into wet mixture using a hand-mixer and beat until smooth and fully incorporated. Pour batter into a greased loaf tin and place in oven to bake. Mix ¼ cup (60ml) Selati muscovado sugar, 2 tsp (10ml) cinnamon and 2 Tbsp (30ml) melted butter in a bowl. When loaf has baked for 35-40 minutes, top with sugar mixture and bake for 10 minutes more (it’s ready when a skewer inserted comes out clean). Whip ¼ cup (60ml) soft butter with 3 Tbsp (45ml) honey until light and fluffy. Cool loaf before slicing and serving with whipped honey butter. SERVES 4-6

Muscavado sugar is a sticky, unrefined dark sugar blended with caramel syrup. It’s great for retaining the moisture in baked treats like cakes and muffins, and has an exotic nutty flavour.

PHOTO: DONNA LEWIS RECIPE & STYLING: KRISTEN SCHEEPERS FOOD INTERN: DYLAN BUYS

BIRTHDAYS ARE FOR CAKE!

We never need an excuse for cake but to celebrate Fresh Living’s 150th issue, we’ve gone big! Six local bakers took on the challenge of impressing our food team, and this is the result…

When planning a celebration, the first task on the to-do list is always the cake, right? And with loads of inspiration on our Instagram feeds, it was a challenging task narrowing down our options when looking for a baker to create our 15th birthday masterpiece. But we did, and we were so happy with the six cakes that made their way into our Fresh Living celebration. This is how it all went down…

WHO DID THE JUDGING?

Justine Drake: Content Director & Editor-in-Chief Liezl Vermeulen: Editor Gail Damon: Deputy Food Editor

AND THE WINNER IS… CAKE PATISSERIE STUDIO!

By Kerri Nelissen Winning flavour

This vanilla sponge cake was made irresistible with white chocolate ganache, lemon-curd filling and Swiss meringue buttercream.

More about Kerri and CaKe Patisserie Studio “Unlike most fairy tales, mine started while I was working a desk job in London. I decided to take part in an office bake-off, and although

I was up for it, I had barely cooked baked beans in my life! So I watched some YouTube videos, popped my cupcakes in the oven and started attempting to create decorations with a butter knife (no joke). My team won in the ‘most effort’ category, and then something inside me was curious to pursue this. I moved back home to South Africa and enrolled to become a pastry chef with the Institute of Culinary Arts in Stellenbosch. I had found my passion. After studying, I worked in various bakeries and

delis before deciding to start my own business. In June 2019, CaKe became a reality. Three-and-a-half years in and I haven’t looked back!”

Kerri’s baking tips

“My best piece of advice is to have patience when baking – let your macaron shells rest before you bake them, let your ganache cool before dripping it over your cake... Don’t rush the process.”

BEST DRESSED & OVERALL WINNER

CaKe Patisserie Studio, Somerset West

PHOTOS: TOBY MURPHY STYLING: LIEZL VERMEULEN FOOD

BEST TASTE Cafe Chiffon

We were blown away (very softly) onto a little cloud when slicing into this cake. Liezl said she had never had such a light and soft cake. The fragrant, unexpected Earl Grey flavour took us to Cloud 9! Plus, this cake had the perfect buttercreamto-cake ratio – and the buttercream was not overly sweet (mind-blowing, actually!).

MOST INSTAGRAMMABLE Cakes by Emily Jane

Our foodies and art director could just not get over this on-trend, retro creation! It’s the glitter cherries that did

A SLICE OF HAPPINESS

CAKE ME HAPPY

This cake celebrated fresh produce and Fresh Living’s delicious covers. Our biggest surprise was the inside, though –it had a perfectly balanced moist

MONDVOL

A crowd favourite in terms of taste. Andriette is known for her carrot cake, and now we know why! This was runner-up for best taste as voted for by the

SWEET ESCAKES

Just as punchy in colour as our magazine! Most of all, we love that we learned a new technique using rice paper and wafer paper to decorate this

for salads

Spicy Honey & Mustard Chicken Wings with Sour Cream Dip

INGREDIENTS

Chicken Wings

700 g (8) chicken wings

Marinade 75 ml Knorr creamy honey and mustard salad dressing

2 large cloves of garlic, peeled and bashed Glaze 60 ml Knorr creamy honey and mustard salad dressing

30 ml (2 tbsp) extra virgin olive oil

2 bird’s eye chillies, finely chopped (remove seeds for less heat) 30 ml (2 tbsp) honey

1 ml Robertsons black pepper to taste 1 ml salt to season

Dip 100 ml sour cream or crème fraiche 100 ml plain yoghurt

2 tbsp chopped chives squeeze of lemon or lime juice 1 ml salt to season

1 ml Robertsons black pepper to taste lime or lemon wedges to serve

METHOD

1. Place the chicken wings and marinade ingredients in a sandwich bag and massage the dressing all over the wings.

2. Place in the fridge for at least 4 hours or preferably overnight.

3. Preheat oven to 180°C .

4. Make the glaze by mixing all the glaze ingredients together and set aside.

5. Place the wings on a wire rack set above a baking tray, brush liberally with the glaze and roast 30 - 40 minutes until golden brown, caramelised and cooked through.

6. Increase the oven temperature for the last 10 minutes if the wings need more colour.

7. Baste the wings once or twice more during the roasting time.

8. While the wings are roasting, place the dip ingredients in a bowl and mix well.

9. Serve the wings immediately with the dip and some lemon or lime wedges.

Delicious Mince Lasagne

INGREDIENTS

500 g extra lean minced beef

1 sachet Knorr Dry Cook-in Sauce spaghetti Bolognese

200 ml water

400 g can chopped tomatoes

9 lasagne sheets

300 ml Knorr Classic white sauce

25 g margarine

25 g wheat flour

300 ml semi-skimmed milk

30 g cheddar cheese, grated

METHOD

1. Preheat the oven to 190°C, 180°C fan assisted, Gas mark 5.

Back to Tasty, Better Meals!

2. In a pan, fry the mince until browned. Blend contents of the sachet with the water and add to the pan with the tomatoes. Bring to the boil whilst stirring, then simmer for 1 minute.

Blend contents of the sachet with the water and Bring to the boil whilst stirring, then simmer for 1 minute.

3. Empty the contents of the white sauce into a jug. Fill up to the 300ml mark with boiling water and stir until thick and smooth.

4. Beginning with the beef sauce, place alternate layers of beef and pasta into an ovenproof dish. Top with a layer of white sauce, sprinkle with the cheese and bake for 35-40 minutes until golden and bubbling.

5. Delicious with a mixed salad.

Dippingdelightin delight

Just a swirl or two can elevate even the simplest of crackers. Want in on the secret? Here’s how to become a DIY dip master

CHEESE AND CARAMELISED ONION DIP WITH BACON BITS

This sweet appetiser is simple to make but so yum you might need to double the recipe!

Heat 2 Tbsp (30ml) olive oil in a pan. Add 4 sliced onions and sauté for 15-20 minutes on low heat, taking care not to burn. Add 2 Tbsp (30ml) each butter and brown sugar. Cook for 5-7 minutes, until sticky and caramelised. Allow to cool completely. Fry ½ packet (100g) chopped streaky bacon in a separate pan until crispy. Fold cooled onion through 1 tub (230g) plain cream cheese. Top with bacon and chopped parsley to serve. MAKES ABOUT 1 CUP

SPICED HUMMUS WITH DUKKAH

A classic that’s quick and easy to make. Combine 1 tin (400g) drained chickpeas with ¼ cup (60ml) tahini. Add 2 tsp (10ml) ground cumin, 2 tsp (10ml) ground coriander, 1 tsp (5ml) chilli powder and juice (60ml) and zest of 1 lemon. Blitz until smooth with a stick blender, pouring in ½ cup (125ml) olive oil in a thin stream while blitzing. Serve sprinkled with 2 Tbsp (30ml) dukkah and drizzled with 2 Tbsp (30ml) oil. MAKES ABOUT 2 CUPS

PHOTOS: DONNA LEWIS RECIPES AND STYLING: KRISTEN SCHEEPERS

FRESH MEXICAN CORN DIP

We’ve turned traditional elote (Mexican street corn) into a simply divine dip.

Heat a griddle pan over high heat and char 1 packet (4s) corn on the cob. Slice kernels off cobs using a sharp knife. Mix charred corn with ½ finely chopped red onion, 1 finely chopped jalapeño and a handful chopped fresh coriander. Add juice (60ml) and grated peel of 1 lemon, 2 tsp (10ml) chilli powder, 1 tsp (5ml) dried chilli flakes, salt and milled pepper. Crumble 1 disc (50g) feta and fold through. Add a squeeze of fresh lime juice before serving. MAKES ABOUT 2 CUPS

PLANT-BASED HARISSA-ROASTED CARROT DIP

Spread this golden treat onto crackers for a sweet, spicy and nutritious snack.

Combine 1 packet (500g) chopped carrots, ¼ cup (60ml) harissa paste and 2 Tbsp (30ml) olive oil in an oven tray, and season. Roast at 180°C for 20-25 minutes or until fully cooked. Allow to cool slightly.

Add roasted carrots, ¼ cup (60ml) olive oil, a handful fresh parsley and 2-3 Tbsp (30-45ml) water to a blender and blitz until smooth. Serve with chopped parsley.

MAKES ABOUT 2 CUPS

WHIPPED FETA WITH HOT HONEY

It’s creamy, tangy, sweet and spicy… This dip will be the talk of the party!

Combine 4 discs (200g) feta, 1 tub (230g) plain cream cheese, 1 clove garlic and juice (60ml) and grated peel of 1 lemon in a blender. Blitz until smooth and season. Combine ¼ cup (60ml) honey and 2 Tbsp (30ml) dried chilli flakes in a saucepan. Simmer for 5 minutes to infuse. Season Spread whipped feta onto serving plate and top with hot honey to serve. MAKES ABOUT 2 CUPS

FOOD INTERN: LORRAINE ZEEMAN

SMASHED PATTY BURGER SANDWICHES

Divide 500g beef mince into 4 (125g each) balls and season. Heat a pan over mediumhigh heat and add a mince ball, immediately smashing it down using a spatula. Fry for 2 minutes per side. Repeat with the remaining 3 mince balls. Top each patty with 1 slice First Choice cheese. Mix ¼ cup (60ml) mayonnaise and ¼ cup (60ml) peri-peri sauce. Spread 8 slices toasted ciabatta with mayo mixture, add lettuce, sliced tomato and pickled red onion, and top with burger patty. Close sandwich and serve. MAKES 4

BACK TO COOL

Say bye-bye to bland lunchboxes!

The whole family will love this hero recipe oozing with First Choice Cheese Slices. Individually wrapped, they’re the perfect solution for time-strapped parents who need to make quick, easy but delicious sarmies

COOK’S NOTE

PHOTO: DONNA LEWIS RECIPE & STYLING: KRISTEN SCHEEPERS FOOD INTERN: DYLAN BUYS

Smashing down patties while in the pan creates a crispy crust.

Rule the

ROASTS ROASTS

’Tis the season to flaunt your cooking skills! In this step-by-step guide, we share the recipes for the four Christmas classics every table needs – from glazed gammon to stuffed chicken roasted to golden perfection – along with a few fail-proof tricks

PHOTOS: DONNA LEWIS RECIPES AND STYLING: GAIL DAMON

CHRISTMAS CLASSICS

GAMMON WITH WHISKY, MAPLE AND APRICOT GLAZE

Easy to master, gammon’s success lies in a slow simmer. The result? Tender and oh-so juicy!

1 (about 2kg) boneless PnP beechwoodsmoked gammon

2 bottles (2L) ginger beer or ginger ale

3 cups (750ml) water

1 onion, quartered

2 fresh bay leaves

2 bulbs garlic, halved

Glaze:

¼–½ cup (60ml–125ml) whisky (or sparkling grape juice)

1 cup (250ml) orange juice

¼ cup (60ml) apricot jam

2 Tbsp (30ml) maple syrup (or brown sugar) Juice (30ml) and grated peel of 1 lime or ½ lemon

SERVES 6–8

Place gammon in a large pot with ginger beer or ale, water and aromatics, ensuring gammon is submerged in liquid.

Simmer over medium heat for 80 minutes (or 20 minutes for every 500g).

Discard cooking liquid, reserving the garlic.

Cool gammon for about 20 minutes, then remove netting.

Remove the dark red-brown skin covering the fat by gently pulling upwards. Discard once

removed. (See step 1, pictured right)

Score fat with a sharp knife in a crisscross pattern, taking care not to cut all the way through into the meat. (Steps 2 and 3)

Combine glaze ingredients in a pot over high heat, adding the flesh of reserved garlic.

Boil for 5 minutes, then reduce heat and simmer for another 8-10 minutes until glaze is sticky.

Place gammon on an oven tray lined with baking paper and brush with half the glaze. (Step 4)

Roast gammon at 200°C for 20-25 minutes, basting every 5-8 minutes until golden.

Serve on a platter with leftover glaze and sides of your choice.

COOK’S NOTE

Gammon can be boiled 1-2 days before and kept in the fridge. Bring to room temperature and glaze to roast for serving.

• Netting on gammon keeps its shape intact, so only remove it after simmering and while still warm.

• Simmer gammon for 20 minutes for every 500g.

• Rest your roast for 15-20 minutes before carving.

PAUL CLUVER VILLAGE PINOT NOIR 750ML, R135

Gammon with whisky, maple and apricot glaze

COOK’S NOTE

Sauté the extra stuffing for 5-8 minutes, until slightly caramelised, and serve alongside the lamb and veggies.

Apricot, date & nut-stuffed lamb roll

APRICOT, DATE & NUT-STUFFED LAMB ROLL

Trussing gives your roast shape and ensures even cooking, locking in all those juices and stuffing for maximum flavour!

1 (about 1.6-2kg) leg of lamb, deboned and butterflied Olive oil, for drizzling and frying Salt and milled pepper

2 Tbsp (30ml) Moroccan spice rub 1-2 Tbsp (15-30ml) butter

Stuffing: ¼ cup (60ml) dried apricots, chopped ¼ cup (60ml) dates, chopped ¼ cup (60ml) each almonds, pecan nuts and cashews, chopped Glug olive oil 2-3 sprigs fresh rosemary, chopped ¼ punnet (5g) fresh origanum, chopped Juice (60ml) and grated peel of 1 lemon

Sautéed asparagus and PnP Tasty Stem broccoli, for serving

SERVES 6–8

Lay lamb flat, fat-side down. Score inner flesh with a sharp knife. (Step 1, pictured right) Drizzle lamb with oil, rub to coat well and season.

Combine stuffing ingredients and season. Spoon stuffing over lamb in an even layer. (Step 2)

Roll lamb up and truss (Steps 3–5, pictured,

plus see Truss to Success below)

Season with Moroccan spice and sear in a hot pan with oil and butter for 3-5 minutes a side until brown all around. Roast at 180°C for 60 minutes.

Rest lamb for at least 15 minutes before carving. Serve sliced, with veg and pan juices.

Truss to success

• Measure out butcher’s twine, making sure it is 10 times the length of the lamb roll.

• Thread the string underneath the lamb 2cm from the end.

• Hold one end of the string in your hand and wrap it around your fingers, then cross over the other end of the string and pull through the loop to create a slipknot.

• Tighten the knot against the meat and secure with a second knot.

• Repeat all the way around the lamb roll, leaving 2cm spacings between each loop of string.

• Turn meat over and thread string through each of the cross sections, tightly securing each with a knot.

STEP-BY-STEP

Trussed and tested

Scan this QR code for a trussing tutorial video.

CHRISTMAS CLASSICS

BRAISED BEEF TONGUE WITH MUSHROOM & MUSTARD SAUCE

Double up on the deliciousness by serving with sweet mustard.

1 (about 1.4kg) PnP pickled beef tongue

1 onion, quartered

2 carrots, roughly chopped

2 stalks celery, roughly chopped

1 PnP bouquet garni (herb and spice parcel) Water, to cover

Sauce:

Glug olive oil

1 punnet (250g) portabellini

mushrooms, sliced

1 packet (200g) baby leeks, sliced

4 cloves garlic, finely chopped

2 Tbsp (30ml) wholegrain mustard

1 Tbsp (15ml) Dijon mustard

Grated peel of 1 lemon 1 cup (250ml) white wine or vegetable stock

Salt and milled pepper

Salad greens, for serving

SERVES 4–6

Place tongue in a large pot with vegetables and bouquet garni. (Step 1, pictured right)

Add water, making sure it completely covers tongue. (Step 2)

Bring to a boil, then reduce heat and simmer for 2½–3 hours, topping up water as needed. (Step 3)

Remove tongue from liquid and cool slightly for about 10 minutes, until it is easy to handle.

Cut a shallow slit down the middle, starting from the tip and being careful to cut only through the rough skin to reveal pink meat. (Step 4) Peel off skin entirely and discard. (Step 5)

Heat oil in a pan over medium heat.

Sauté mushrooms and leeks for 10-15 minutes, until they start to caramelise.

Add garlic and mustards, and fry for another 2-3 minutes until fragrant.

Add grated lemon peel and white wine or stock, and simmer until sauce has reduced, about 12-15 minutes. Season. Serve tongue sliced, with sauce and salad.

TRY THIS

Add a dash to the mushroom sauce for a touch of zesty lemon, or serve on the side.

Scan this QR code for more step-by-step tutorials from the Fresh Living kitchen.

55-60 minutes for every 450g-500g.

PNP CRAFTED COLLECTION CUBAN MOJO SAUCE

GOOD IDEA

Use roasted garlic in the stuffing instead of fresh garlic cloves – it adds depth of flavour with sweet, buttery, earthy notes.

Sweet potato, bacon & garlic-stuffed roast chicken

SWEET POTATO, BACON & GARLICSTUFFED ROAST CHICKEN

Stuffing adds flavour, while trussing ensures meat browns evenly, without the wings or drumsticks drying out.

Stuffing: Glug olive oil

1 packet (200g) PnP streaky bacon, chopped

1 medium (about 130g) orange sweet potato, cut into small cubes

1 onion, chopped

4 cloves garlic, finely chopped

3 sprigs fresh thyme, leaves chopped Handful fresh parsley, chopped

1½ cups (130g) breadcrumbs

Salt and milled pepper

1 egg

1 (about 1.3kg) whole free-range chicken, giblets removed

2 red onions, quartered

1 packet (1kg) baby potatoes

Fresh coriander and roasted veg, for serving

SERVES 4-6

Heat oil in a pan over medium heat and fry bacon until golden. Remove and set aside.

Fry sweet potato cubes in same pan until just starting to caramelise.

Add onion, garlic and herbs and sauté for 5-8 minutes. (Step 1, pictured right)

Tip in breadcrumbs and bacon, and cook for a further 2 minutes.

(Step 2)

Season and cool a little. Mix in the egg (Step 3) Season chicken on the outside and inside. Fill cavity with stuffing. (See Top Tip below.)

Place chicken breast-side up. Run kitchen string underneath base of wings and pull up through wings. (Step 4)

Pull string towards the neck section (top of the chicken) and cross the string over. (Step 5)

Bring string down the sides, hooking in wing tips and threading under drumsticks. (Step 6)

Loop around the ends of the drumsticks (Step 7) and cross string over to secure with a knot (Step 8) Season.

Toss red onions and potatoes with oil, season and place in an oven tray with chicken.

Roast at 180°C for 60-80 minutes, basting regularly with juices. Serve with roasted veg, coriander and pan juices.

Top Tip

When prepping the chicken, you can also add butter. Combine ¼–½ cup (60–125ml) soft butter with fresh herbs such as parsley, thyme and rosemary. Loosen skin at the bottom edge of breasts (just above cavity) and spread butter under the skin. As it roasts, the butter will melt into the chicken.

Tastes like summer

Sparkling water + 5.0% alcohol + a dash of fruit juice = refreshing Flying FishSeltzer.

It’s the perfect low-calorie, low-sugar daytime drink to pair with bar snacks, like these mixed nuts, or any light meal AVAILABLE IN THREE

Lemon & Lime, Raspberry and Apple.

HONEY, LEMON AND ROSEMARY MIXED NUTS

Toast ½ packet (50g) each raw nuts – such as cashews, almonds and pistachios – in a pan. Season with salt and milled pepper.

Add 2 sprigs chopped rosemary, zest of 1-2 lemons and 1 Tbsp (15ml) honey. Toast for another 2 minutes before serving. SERVES 4

PHOTO:

Trifles, tipples and tiers

Whether you’re feeling festive or counting down to the new year, every party needs a wow factor. From drinks to desserts, we show you the way to an impressive finish

PHOTOS: TOBY MURPHY RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGHT Nutella

NUTELLA MOUSSE TRIFLE

Your favourite spread gets a starring role in layers of easy-peasy choc-coffee mousse.

For ganache, place 300g chopped darkchocolate in a heatproof bowl and pour over ½ cup (125ml) steaming-hot cream. Allow to melt for 2 minutes, then whisk until smooth. Set aside to firm up at room temperature. For mousse, microwave 1 cup (250ml) Nutella for about 30 seconds until runny. Set aside for 5 minutes. Whisk 1 cup (250ml) cream with an electric whisk until stiff peaks form, about 5-6 minutes. Add cooled Nutella, whisking until smooth. Chill in fridge. Whisk 1 tub (250g) mascarpone and ¼ cup (60ml) icing sugar until spreadable, then set aside. Combine 1 cup (250ml) strong coffee, 1 Tbsp (15ml) brownsugar and 3-5 Tbsp (45-75ml) Kahlua (optional), stirring to dissolve. To assemble, dip ½ packet (50g) boudoir biscuits in coffee mixture and use to line the base of a 22x18cm high trifle bowl. Top with 1/³ mascarpone mixture, 1/³ chocolate ganache and 1/³ Nutella mousse, and top with another ½ packet (50g) boudoir biscuits. Repeat to create 3 layers. Serve dusted with cocoa powder and topped with chocolate balls or toasted, chopped hazelnuts. SERVES 8-10

Choux pastry wheels

Gin and tonic lemon meringue tart

CHEERS TO THE SEASON

CHOUX PASTRY WHEELS

Originally called Paris Brest in French baking, we’re serving this retro dessert with our modern twist at the next party. You can make the pastry and filling up to a day in advance, and simply assemble before serving.

Choux pastry: 1½ cups (225g) cake flour + extra for dusting Pinch fine salt

4/ 5 cup (200g) butter

14/ 5 cups (450ml) boiling water

6 eggs + 1 beaten egg, for brushing ½ packet (50g) almond flakes

Icing sugar, for dusting

Filling:

2 cups (500ml) milk

1 vanilla pod, sliced open ½ cup (110g) castor sugar

4 extra-large eggs

1/³ cup (40g) cornflour

2 Tbsp (30g) butter 60g dark chocolate

MAKES 6

Sift flour and add salt.

Place butter and water in a pot, cover and bring to a rolling boil.

Remove from heat and immediately add flour all at once.

Vigorously mix until a dough forms – it should pull away from the sides of the pot.

Return to heat for about 1 minute to cook, then set aside to cool.

Preheat oven to 200°C. Spray 2 baking trays

with non-stick spray then dust lightly with flour, shaking off excess. Once cool to the touch, break eggs into dough, adding one at a time until fully incorporated before adding the next. The dough should be smooth and shiny.

Place in a piping bag with a 1cm nozzle.

Pipe twelve 10cm ring shapes on the prepared tray. Pipe another ring on the inside of it, making sure they touch, and finally pipe a third ring on top of the other two where they touch.

Brush pastry with beaten egg and bake for 15-18 minutes until golden.

Remove, prick base (this allows steam to escape and creates crisp pastry) and sprinkle half the circles with almond flakes.

Return to oven to bake for an extra 5 minutes. Cool on a wire rack.

Heat milk, vanilla and half the sugar over medium heat until steaming hot. Combine eggs with remaining sugar and cornflour in a bowl.

Pour hot milk into egg mixture while continuously whisking. Return mixture to heat and bring to a boil for 2-3 minutes, while continuously whisking. Stir in butter, then chocolate, and mix to create a smooth custard.

Transfer to a piping bag and pipe custard onto 6 pastry discs.

Sandwich closed and dust with icing sugar.

GOOD IDEA

Decorate with chunks of honeycomb (Crunchie chocolate works well too), chocolate shavings, cake decorations or edible flowers.

PAIR WITH

M. HASLINGER & FILS BRUT CHAMPAGNE 750ML, R475

A festive spoil is in order and this bottle of bubbly will hit the spot.

1 tsp (5ml) vanilla essence

1 cup (250g) cold butter, cubed ¼ cup (60ml) gin

Meringue: 4 large egg whites ½ tsp (3ml) cream of tartar 1 cup (220g) castor sugar ½ tsp (3ml) vanilla essence

SERVES 8-10

Line a 20cm loosebottomed cake or tart tin with baking paper. Combine biscuits and melted butter. Press biscuit base into the tin, pushing it about 8cm up against the sides, and chill until firm. Heat milk and castor sugar in a pot and stir until sugar dissolves. Combine cream, egg yolks and cornflour in a bowl.

a glass or metal bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch.

Immediately transfer meringue mixture to a stand mixer (or use a handheld electric whisk) and whisk until stiff peaks form, gradually adding 1 Tbsp (15ml) sugar at a time at one-minute intervals. Once sugar has dissolved completely, whisk in vanilla essence.

Serve tart topped with meringue – browned if you like (see Cook’s Note below).

GOOD IDEA

GIN & TONIC LEMON MERINGUE TART

One for the grown-ups! It’s the epitome of tartness and sweetness coming together in a silky smooth, utterly delicious mouthful.

2 packets (200g each) Marie biscuits, crushed 250g butter, melted 1½ cups (375ml) milk 1½ cups (330g) castor sugar ½ cup (125ml) cream 4 large egg yolks ½ cup (125ml) cornflour Juice (480ml) and grated peel of 8 lemons

Whisk into hot milk mixture. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. Whisk in vanilla and butter cubes until melted.

Remove from heat and cool before adding gin, then pour over the biscuit base. Chill in the fridge for 1 hour.

Make candied fruit and gin syrup, if you like – see Good Idea (above right).

Whisk egg whites and cream of tartar in

Top your tart with candied citrus fruit and gin syrup. Heat 1 cup (250ml) tonic water with 1½ cups (300g) sugar, stirring until sugar dissolves. Add 2 each thinly sliced lemons and limes and cook for 30 minutes (until fruit is translucent). Remove using tongs, place on a baking tray and leave to set. Remove syrup from heat, add ¼ cup (60ml) gin and allow to cool.

COOK’S

NOTE

Brown the meringue topping with a chef’s blowtorch or under oven grill for 3-5 minutes. (This is an optional step, the meringue is cooked and can be eaten as is.)

Exclusive to PnP

Frozen aperol spritz

Freeze 2 cups (500ml) fresh orange juice and juice (120ml) of 2 lemons in ice trays. Blend frozen juice cubes, about 2 handfuls of ice, 3-4 tots (75-100ml) Aperol and 2 tots (50ml) simple syrup in a blender. Spoon into large wine glasses or tumblers. Top each glass with prosecco. Garnish with pomegranate rubies, mint and an orange twist.

MAKES 3-4

Prosecco blueberry mojito

Combine 1 tub (180g) blueberries, 1/³ cup (80ml) sugar and 3 Tbsp (45ml) water in a pot over medium-low heat. Simmer while muddling (mashing lightly) for 8-10 minutes until syrupy. Cool. Combine 2 Tbsp (30ml) blueberry syrup, 2-3 sprigs mint and juice of 1 lime in a cocktail glass and muddle slightly. Add ice and 1 tot (25ml) light rum, and top up with prosecco. Garnish with blueberries and lime slices. MAKES 3-4

TRES LECHES AND BERRY TRIFLE

Inspired by the moreish Mexican cake. A blonde malva pudding in sticky, sweet goodness, with tart berries for balance and a pop of colour.

Cake: 7 extra-large eggs, at room temperature, separated 1 tsp (5ml) vanilla essence or extract 2 cups (440g) castor sugar ½ cup (125ml) milk 2 cups (300g) selfraising flour 1½ tsp (8ml) fine salt 1 can (385g) evaporated milk 1 can (380g) condensed milk ¾ cup (180ml) cream

Raspberry cream: 300g frozen raspberries ½ cup (110g) castor sugar 2 cups (500ml) cream, ice-cold

For decorating: 2 punnets (100g each) fresh raspberries 1-2 punnets (20g) PnP edible flowers

SERVES 8-10

Whisk egg yolks, vanilla and half the sugar together, using an electric whisk, until pale and fluffy, for about 7 minutes.

Whisk in milk. Combine flour and 1 tsp (5ml) salt, add egg mixture and stir to form a smooth batter.

Using an electric beater, whisk egg whites and ½ tsp (3ml) salt in a separate bowl, until stiff peak stage, about 5-7 minutes.

Gradually add remaining sugar, 1 tablespoon at a time, whisking for about 2 minutes before adding the next. Continue until mixture is glossy and grain-free when rubbed between your fingertips. (This means all the sugar has dissolved.)

Preheat oven to 180°C. Line a 30x28cm deep dish with baking paper and lightly spray with non-stick spray. Lightly mix a third of the meringue mixture into batter, then carefully fold in remaining

meringue until well incorporated.

Spoon into baking dish and bake for 25-30 minutes.

Combine evaporated milk, condensed milk and cream and heat – on the stove or in the microwave – until warm to the touch.

Remove cake from oven and pierce all over with the tip of a knife. Pour warm milky-cream mixture over cake.

Cover and set aside to infuse for 2 hours (or overnight).

Combine frozen raspberries and castor sugar in a saucepan and simmer to create a syrup, about 8-10 minutes. Leave to cool. Whisk cream until stiff peaks form.

Fold cool berry mixture into whisked cream for a marbled effect. Remove cake from baking dish and slice into squares. Layer half of each cake and cream on top of each other in a 25cm high x 18cm wide trifle bowl to make 2 layers. Decorate with fresh berries and flowers.

CHAMPAGNE CHOCOLATE TRUFFLES

Wickedly wonderful (and decorative) treats. Finely chop 3 large slabs (150g each) dark chocolate and place in a large metal or glass bowl. Add 3/ 5 cup (150ml) steaming-hot cream and set aside for a minute. Place chocolate over a double boiler and stir until melted and completely smooth, heating as needed or for 30-second bursts in microwave. Add ¼ cup (60ml) MCC or sweet sparkling wine and mix well. Stir in ¼ cup (30g) cocoa and mix until smooth. Chill in fridge for 30-60 minutes until firm. Shape 1 Tbsp truffle mixture into a ball. Roll in cocoa, beetroot powder or chopped nuts. Repeat with remaining truffle mixture. Store in a single layer in a cool, dark place. MAKES ABOUT 20

Sparkling summer drinks

GLÜHWEIN JELLY AND SPICED POACHED PEARS

Much of the alcohol cooks out, so it delivers on the taste but has less of a kick.

Glühwein jelly:

2 cups (500ml) red wine

¾ cup (165g) brown sugar

2 cups (350g) frozen red berries

1 cup (250ml) clear cranberry juice

1 vanillapod, halved

2 cloves

2 sticks cinnamon

4 cardamom pods, crushed

Peel of 1 orange (or lemon works too)

9 gelatine leaves

Poached pears: 4-5 firm pears, peeled, cored and halved

1 stick cinnamon

2 cardamom pods, crushed Peel of 1 orange 750ml (1 bottle) red wine

½ cup (125ml) sugar

For serving:

1 cup (250ml) cream, whisked until firm (sweetened with castor sugar, if you like) Pomegranate rubies,

blackberries or cherries

MAKES 8-10

Simmer jelly ingredients (excluding gelatine) on low for 7-10 minutes. Set aside to infuse for 20 minutes.

Pour through a fine mesh strainer to discard spices. Cool. Soak gelatine in a bowl of cold water until completely soft. Stir into jelly mixture, making sure it all dissolves. (If there are any grains, heat mixture lightly until just melted.) Pour into 8-10 large

glasses or 8cm ramekins. Set for at least 3-4 hours, or overnight for the best result.

Combine poached pear ingredients in a deep pot and add water to ensure pears are submerged in liquid. Cover the surface with baking paper.

Poach pears for 30-40 minutes on medium heat until soft and tender but still holding their shape. Cool. (This can be done the day before, but allow to come to room temperature for serving.)

Serve jelly topped with whipped cream, poached pears and fruit.

’TIS THE SEASON

Pears laced with sweet and warm Christmas spices, but served cold for our sunny festive season.

HONEY, FIG AND THYME

LAYER CAKE

A summery twist on a Donna Hay recipe. The batter is thick, almost like cookie batter, so use a wet spoon to spread it out into a thin layer.

½ cup (125g) cold butter, chopped 1/³ cup (115g) honey ½ cup (110g) castor sugar

2 tsp (10ml) vanilla essence or extract

1 tsp (5ml) bicarbonate

of soda

4 extra-large eggs 4 figs, finely chopped 4 sprigs thyme, leaves finely chopped 3¼ cups (485g) cake flour 1 tsp (5ml) fine salt

Syrup: ¼ cup (60ml) honey ¼ cup (60ml) water

Icing: 2 blocks (500g) cream cheese, whisked soft 1 tub (500g) sour cream

1 cup (160g) icing sugar, sifted 1 Tbsp (15ml) honey

Honey, figs and thyme sprigs, for serving

SERVES 6-8

Melt butter in a pot and cook until browned. Add honey, castor sugar and vanilla and stir until dissolved. Cook for 4-5 minutes until thickened slightly. Remove from heat, cool for a minute, then whisk in bicarbonate of soda. Using an electric whisk, whisk eggs in a bowl until pale and fluffy.

Whisk in cooked honey mixture in a steady stream.

Stir in figs and thyme. Preheat oven to 180°C. Line a 42x30cm oven tray with baking paper. Combine flour and salt in a large bowl, add egg mixture and stir until a stiff dough forms.

Spoon onto baking tray, spreading out roughly with a wet spoon.

Cover with a sheet of baking paper and roll dough out into a 28x40cm rectangle. Bake for 10-12 minutes until golden brown. Cool on a wire rack. Cut cake into four

equal-sized rectangles. Make syrup by heating honey and water until honey dissolves.

Lightly brush cake with syrup. Using an electric whisk, mix icing ingredients together until smooth. Line a 25x10cm loaf tin with baking paper. Spread ¼ portion icing evenly over entire base, then lay a cake slab on top. Repeat to create four layers.

Wrap tin thoroughly in clingfilm and chill for 1-2 hours until firm. Unwrap cake, turn over onto a serving plate, drizzle with honey and top with figs and thyme.

TURKISH DELIGHT CAKE

Fragrant and fabulous, this light and airy cake uses both almond and cake flour for a unique soft crumb. For a tiered cake, make two separate batches of the batter.

4/ 5 cup (200g) soft butter ¾ cup (165g) castor sugar

4 large eggs Grated peel of 1 lemon 1/³ cup (80ml) lemon juice

1 Tbsp (15ml) rose water

½ cup (100g) cake flour, sifted 2¼ cups (215g) almond flour

5 cardamom pods, seeds removed and finely ground 1 tsp (5ml) baking powder

Pinch fine salt

Syrup: ½ cup (125ml) honey Juice (125ml) of 2 lemons ½ cup (125ml) water 1 Tbsp (15ml) rose water

For decorating:

1 cup (250g) soft butter

3½ cups (455g) icing sugar, sifted 3-4 tsp (15-20ml) shop-bought rose syrup

½ packet (50g) Turkish delight cubes, cut smaller

Dried rose petals or fresh edible flowers

Cream butter and sugar together using a stand mixer until light and fluffy, about 7 minutes.

With the motor running, add eggs one by one, fully incorporating each one before adding the next.

Pour in lemon zest, juice and rose water and mix until well combined.

Preheat oven to 170°C. Combine flours, ground cardamom, baking powder and salt in a separate bowl. Stir in wet mixture until well combined.

Pour batter into an 18cm to 20cm loose-bottomed cake tin (or make two batches and make cake layers of different sizes, as we did in this picture.)

Bake for 40-45 minutes, until a skewer inserted comes out clean. Remove cake from oven and cool in baking tin for 5-10 minutes. Heat syrup ingredients on medium heat. Pour syrup over cake (while still in the baking tin) and leave to infuse and cool completely.

Whisk butter until pale and soft, then add icing sugar, a cup at a time, until incorporated. Add rose syrup to taste. Remove cake from baking tin and lightly ice the outside, stacking if you like. Decorate with Turkish delight squares and rose petals or edible flowers.

Prosecco blueberry mojito. Recipe on page 52

Silly season sips Silly season sips

#BrewItYourWay this summer with this mocktail recipe using House of Coffees Italian Blend. With hints of dark chocolate and non-alcoholic gin, it’s the perfect party indulgence!

GOOD IDEA

Turn this drink into dessert by serving with Bakers® boudoir biscuits on the side.

MOCHA TIRAMISU MOCKTAIL

Combine 1 cup (250ml) freshly prepared House of Coffees Italian Blend coffee and 1 cup (250ml) sugar. Bring to a boil while stirring, then simmer for 10 minutes until syrupy. Melt 1 slab (100g) dark chocolate and 3 Tbsp (45ml) cream together over a double-boiler to make a ganache. Spread some ganache on the inside of three cocktail glasses, then divide remaining ganache between glasses. Add 2 Tbsp (30ml) coffee syrup on top of ganache. Brew 1/³ cup (80ml) House of Coffees Italian Blend coffee and set aside to cool. Combine ½ cup (125ml) cream, 3 tots (75ml) simple syrup and 2 tots (50ml) non-alcoholic gin of your choice with cooled coffee in an ice-filled shaker. Shake for 30 seconds to combine. Pour into each glass and top with 1-2 Tbsp (15-30ml) whipped cream or mascarpone. Garnish with chocolate shavings and serve. MAKES 3

PHOTO: DONNA LEWIS RECIPE & STYLING: LIEZL VERMEULEN FOOD INTERN: DYLAN BUYS

SOMETHING SPARKLY

Stay local and lekker with the decadently sweet PONGRÁCZ NOBLE

NECTAR, R175. Made from Pinot Noir and Chardonnay, it’s packed with notes of lemon and white peach, all laced through with a vibrant acidity to balance out the sweet fruity finish. If you prefer something a little drier, the GORGEOUS CAP CLASSIQUE, R155, is, quite simply, gorgeous!

A tiny tweak of Pinotage ups the fruit content of this lovely sparkler and adds a delicate pink hue – perfect for all kinds of family feasts at the end of the year.

JollyJingles

By Cathy Marston

Stock your bar with these crowd-pleasers in time for the upcoming celebrations.

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

SUMMERTIME WINE

What would summer be without Sauvignon Blanc? We have one of the finest examples from Durbanville winemaker Thys Louw, who’s made Sauvignon his life’s mission.

The DIEMERSDAL RESERVE SAUVIGNON BLANC, R150, is a testament to his dedication – it’s an elegant wine packed with granadilla and green lime flavours.

For a richer style of white, we are quite

delighted with the new CAPE ROCK ASYLUM WHITE, R160 – a Chenin Blanc symphony of flavours wrapped up with just the lightest kiss of old oak. Apple, pear and crisp lemon accents make it the ideal partner for braaied chicken.

SIZZLING SIPPERS

From the same West Coast winery, the CAPE ROCK AMNESTY RED, R160, is just as exciting and delicious as the white. This is a classic

Rhône blend based on Syrah, with Grenache and Mourvèdre adding layers of flavour. Fullbodied and spice-filled, this should be your choice with hearty meat and mushroom dishes this festive season.

Or try the ALVI’S DRIFT FUSION RED, R145 – a proudly South African Cape blend based on Pinotage and Cabernet Sauvignon. It’s a hearty beast of a wine, with real richness of fruit plus smooth tannins and a lingering finish.

PRETTY IN PINK

Can’t decide if you want red or white? Try this summer’s perfect pink wine, the REYNEKE ORGANIC ROSÉ, R95

Made from Merlot and Syrah, it has a refreshing dry palate and comes from one of South Africa’s most passionate advocates of organic and biodynamic wine. Made with the health and well-being of the land at its heart, it lacks nothing when it comes to lip-smacking red fruit flavours and a crisp, dry finish.

PIT STOPSand padkos

Pack your bags, update the playlist, gather your family and hit the road! We’ve rounded up a few hotspots – and easy-peasy padkos ideas for your trip

WESTERN CAPE

So you’re looking to explore the corners of the Cape? Read on…

If you have A daring palate Where to go Tapi Tapi Observatory in Cape Town is an adventure on its own, but a visit to this local ice-creamery will leave your taste buds wanting more of their unusual, slightly daring, indigenous flavours. Think mopane worms and sorghum – there’s a celebration of Africa in every lick.

Calling all Coffee lovers Stop here On the way to Riebeek-Kasteel… South Africa’s small towns are filled with quirky entertainment. You’ll be delighted to find the coffee pitstop of your dreams on the R44 between RiebeekKasteel and Wellington. Pull over, place your order at Morale Coffee (hot or iced), take a seat

Need another cuppa?

in one of the hay-bale pods and simply stare into the wheat and canola fields.

Time to Take it easy Plan a picnic Close your eyes and picture a perfect summer’s day in the Cape… if you’re not seeing a picnic with a fabulous view, you should extend your stay and fit a few picnics in!

Scan this QR code using the camera on your smartphone to join the PnP Coffee Club for FREE. Members get 3X Smart Shopper points on all coffee product purchases!

There are myriad spots that show off the diverse geography of the Western Cape –from mountain fynbos to cool forests, a beach or riverside setting – so why not try them all?

PICNIC HOTSPOTS:

• Got forest fever?

Head to Vergelegen Estate in Somerset West (baskets to order).

• Posh picnics at Quoin Rock in Stellenbosch (baskets to order).

• Vineyard vibes at Klein Roosboom Boutique Winery in Durbanville (pick from deli items).

• Meet us at the river… Upper Liesbeek River Garden (BYO basket).

• For beachside bliss, West Coast National Park (BYO basket).

TEXT: SHANI TSAI RECIPES & STYLING: KRISTEN SCHEEPERS FOOD PHOTOGRAPHS: DONNA LEWIS

West Coast National Park

Vergelegen

BERRY AND MINT ICED TEA JARS

A refreshing afternoon drink perfect for a picnic.

Pour 1.5L boiling water over 8 rooibos tea bags and allow to steep for 5 minutes. Remove tea bags and cool completely. Once cool, add 1L berry juice, ½ punnet (200g) halved and quartered strawberries and 1 punnet (100g) blueberries. Serve chilled with ice and mint.

MAKES ABOUT 2.5L

HUMMUS AND VEGGIE DIPPERS

An easy and nutritional snack to fill the gap.

Divide 1 tub (250g) PnP hummus between 3 or 4 jars. Arrange 1 packet (150g) celery fingers, 1 packet (300g) halved baby carrots and 2 quartered Mediterranean cucumbers on top of hummus. MAKES 3–4

STRAWBERRY SHORTCAKE CHEESECAKE JARS

Strawberry coulis (thin sauce made from puréed fruit) steals the show in this sweet treat.

Combine 2 tubs (175g each) PnP medium-fat cream cheese, 1/³ cup (80ml) castor sugar and 1 tsp (5ml) vanilla essence in a large bowl and whip with an electric whisk until smooth. Fold in ½ can (190g) condensed milk, 1 cup (250ml) whipped cream, ½ cup (125ml) strawberry coulis and ½ punnet (200g) chopped fresh strawberries. Combine 1 box (220g) crushed shortbread biscuits with ¼ cup (60ml) melted butter. Divide biscuit base between 6-8 jars and top with cheesecake mixture. Set in fridge for 1 hour. Serve chilled with fresh strawberries. MAKES 6-8

Have you chosen to be one of the few who stay in Gauteng for the holidays? Hibernate in a cocoon of wildlife, rustic luxury and bushveld bliss at one of the many safari destinations dotted around the outskirts of Joburg and Pretoria. Head to the Cradle of Humankind, Dinokeng or Pilanesburg in North West.

A STEP FURTHER: A drive just short of five hours will take you into Limpopo and the Waterberg – where things get even wilder for nature-lovers.

OUR BIRTHDAY GIFT TO YOU!

To celebrate 15 years of Fresh Living, we’ve got Intercape return bus tickets to any destination in SA for two winners (2 tickets each)!

To enter, turn to page 113.

Keyword: Intercape

1. CHOCOLATE & CRANBERRY PROTEIN BALLS

These no-bake treats are delicious and will deliver a burst of energy to your day.

Combine 1 cup (85g) oats, ¼ cup (60ml) peanut butter, 2 Tbsp (30ml) honey and ¼ cup (60ml) milk. Add 2 sachets (60g) protein powder, 1 tsp (5ml) vanilla paste, 1 slab (80g) chopped white chocolate and ½ packet (50g) cranberries. Mix until well combined. Roll 2 Tbsp (30ml) of mixture into balls. Set in the fridge for 30 minutes. Store in an airtight container until ready to serve. MAKES ABOUT 30

2. SPICY HONEY-ROASTED TRAIL MIX

Sweet, salty and spicy – this snack works at any time of the day.

Combine ½ packet (50g) each cashews, almonds, pecans, pumpkin seeds, sunflower seeds and cranberries. Add ½ cup (125ml) honey and 2 Tbsp (30ml) dried chilli flakes. Bake at 180°C for 10-15 minutes. Cool and store in an airtight jar. MAKES ABOUT 3 CUPS

3. VEGGIE MUFFINS

Light and fluffy savoury bites packed with the good stuff.

Sauté ½ punnet (125g) mushrooms in hot oil. Add to 2 grated baby marrows and 2 medium grated carrots in a large bowl. Mix until well combined. Add 2 cups (260g) flour, 1 cup (250ml) milk, ¼ cup (60ml) olive oil, 1 Tbsp (15ml) baking powder, 1 tsp (5ml) salt, 2 eggs and a handful of chopped chives and mix until well combined. Spoon mixture into a muffin pan lined with cupcake holders. Bake at 180°C for 20-25 minutes. Cool and store in an airtight container. MAKES 10

NORTHERN CAPE

If you love Wide-open spaces and water Where to go Augrabies Falls National Park

Escape the crowds and head for the Green Kalahari, where the Orange River is a true oasis. Witness the great, roaring 56-metre waterfall, go game viewing, hike up Moon Rock, then cool down in one of the rest camp swimming pools. Plus Mother Nature puts on her own magical fairylight show at night with the brightest starry skies above.

BUCKET-LIST ALERT! Fancy a fine-dining experience in the Kalahari? Visit Restaurant Klein JAN at Tswalu. A four-hour drive from Augrabies, this gem is an ode to traditional dishes and desert ingredients by Michelin-starred SA chef Jan-Hendrik van der Westhuizen.

MPUMALANGA

If you’re craving Adventure

Tick these activities off your wish list

1. River rafting on the Blyde River. It’s great to stare into the canyon but it’s even better to feel the waters rushing under you as you manoeuvre downriver.

2. Explore the Sudwala Caves. Head underground to experience natural rock formations at their most mystical.

3. Swing across Graskop Gorge. A 70-metre freefall is followed by the sheer joy of the Big Swing. Or take the glass elevator 50 metres down into a forest that’s home to a diverse bounty of birds, fauna and flora.

4. Balance on Pinnacle Rock. Elevate your Instagram feed – literally – with a pictureperfect moment on this natural wonder.

5. Hike to the Mac Mac Falls. Do go chasing waterfalls when in Mpumalanga! The sheer magnitude of this liquid curtain will fill your adrenaline tank.

The perfect make-ahead breakfast for when you’re on the move.

Whisk 6 eggs and ¼ cup (60ml) milk together. Stir in ½ packet (75g) biltong, ½ cup (60g) grated cheddar cheese and a handful chopped chives. Season with salt and pepper. Divide mixture into 8 paper cups in a muffin tray and bake at 180°C for 8-10 minutes or until cooked through. Garnish with chopped chives and serve warm, or pack into a lunchbox for later. MAKES 8

KWAZULU-NATAL

SPICY CHICKEN EMPANADAS

These buttery, spicy pockets are hard to resist.

Combine 3 cups (450g) flour, 1 tsp (5ml) salt, ¼ cup (60ml) melted butter and 1½ cups (375ml) lukewarm water in a bowl and mix well. Knead dough on a floured surface for 5-7 minutes until smooth. Cover with clingwrap and rest in the fridge for 30 minutes. Combine 1 pack (about 680g) cubed chicken breast, 1 Tbsp (15ml) dried chilli flakes, 1 Tbsp (15ml) smoked paprika, 1 tsp (5ml) chilli powder, 1 tsp (5ml) dried herbs and 2 cloves chopped garlic. Heat oil in a pan and fry chicken for 5-7 minutes or until cooked. Stir in ¼ cup (60ml) peri-peri sauce and a handful chopped parsley and cook for 2-3 minutes. Set aside to cool. Preheat oven to 180°C. Roll out dough to 4mm thick on a floured surface and use a 6cm cookie cutter to make circles. Place 2-3 Tbsp of chicken filling in the centre of each circle, brush edges with water and fold to enclose. Crimp edges to seal and make small slits on top for steam to escape. Place on a lined oven tray and brush with beaten egg. Bake for 15-20 minutes. Serve hot with spicy mayo. MAKES 10–12

HYDRATING ORANGE WATER

All you need to beat a thirst.

Combine 2 cups (500ml) coconut water, juice (160ml) of 2 oranges, 1 Tbsp (15ml) honey and ½ tsp (3ml) pink Himalayan salt or sea salt. Stir and serve chilled with ice and orange slices.

MAKES 500ML

Biltong and cheese egg cups

Get creative with Cuisine Spicy spots • Victoria Street Market • Spice Emporium Crossing provincial borders in SA often feels

Blyde River Canyon

Men’s printed shirt, R259.99 ; men’s plain swimshorts, R149.99

1. Girls’ tropical bikini top, R149.99 , and tropical bikini skirt, R129.99 (ages 1 – 7)

2. Girls’ tropical rash vest, R189.99 (ages 7 – 14), or R169.99 (ages 1 – 7) 3. Girls’ tropical one-piece, R149.99 (ages 1 – 7), or R169.99 (ages 7 – 14)

Women’s tee, R99.99 ; women’s shirt, R269.99 ; women’s denim shorts, R189.99 ; sunglasses, R69.99

Women’s tee, R99.99 ; women’s denim shorts, R249.99 ; hat, R89.99

social secrets SILLY SEASON’S

By Susan Hayden

The end of the year, with all its parties and functions and get-togethers and gatherings, can be tough for the less outgoing among us. But with this guide to surviving the season of celebration, you’ll get through it just fine.

YOU’RE NOT ALONE IN YOUR INTROVERSION

Everyone else may look relaxed and confident but, in truth, at least a third of them are faking it. It’s believed that 25–40% of the population would be classified as introverted, so you are far from alone. You know how when you smile your brain thinks you’re happy? Pretending to be confident can have the same effect.

This is where you go for that Oscar. Say hello with a big smile and ask somebody how they’re doing or how their day’s been so far (a great opener). When you encourage other people to speak, you’re temporarily off the hook. Most people

love talking about themselves – they’re just waiting for a cue. Let them ramble on with wild abandon and nobody will notice your sweaty little palms.

FIND A SAFE PERSON

It can be scary walking into a room full of strangers where everyone seems to know everyone else, but this is likely to happen, especially around Christmas time. It’s okay. We know you want to run and hide, but stop! Breathe. Scan the room. Is there somebody standing alone, looking as lost as you? Give them a friendly smile and then head over to the bar. The bar is a great prop for introverts the world over. You can stand there for years pretending to be scanning the menu. Once you’ve got your drink, amble over to the SP (safe person) and introduce yourself. They’ll probably be deeply grateful you made the first move. And now, see, you have a friend, if only for now.

CHOOSE A COMFY CLOAK

When you’re already stepping out of your comfort zone, there’s nothing worse than a look that’s hard work to maintain for hours or clothing that’s uncomfortable. You’ll be aware of it and endless fiddling is not going to help your self-confidence one iota. Rather opt for your tried-andtrusted outfit – and a pair of heels never hurts (just make sure you can actually walk in them). If your event is outdoors, a large pair of sunglasses is wonderful for hiding behind. Plus, they’ll make you look more cool and sophisticated than you feel – and marketing yourself is everything.

HAVE AN ESCAPE PLAN

The difference between introverts and extroverts is that the latter get their energy from social interactions, while the former are drained by them. Introverts have a short battery life and when it starts to run

out, they begin to feel depleted and exhausted. At that point, even just speaking requires effort. Think of a talking doll when its Energizers are kaput. It goes all slow and funny. This is how our voices begin to sound to ourselves. This is, however, also usually the time when our extroverted friends are just getting warmed up.

We’re all different but not everyone understands this, so to avoid the risk of offending co-workers, it helps to “have something you need to do” after the event – like a family dinner or a birthday party. It’s okay to tell this little white lie when your sanity depends on it. If you warn everyone in advance, you’ll have a get-outof-jail-free card ready to whip out when your battery starts running down.

Wave wildly and happily as you hotfoot it out the door to your waiting couch and Netflix menu. See, now, that wasn’t so bad… until the next event!

An introvert walked into a bar. This is how she coped…

CHEESY CHICKEN MAYO BURGERS

Shred about 450g rotisserie chicken. Combine with ½ cup (125ml) mayonnaise, ¼ finely diced red onion and a handful chopped parsley. Slice 6 mini rolls in half. Top each half with 1 slice of LANCEWOOD® Cheddar Cheese Slices, 3 Tbsp (45ml) chicken mayo mixture and butter lettuce. Close the roll. MAKES 6

Lunchbox heroes

Turn on-the-go into good to go with LANCEWOOD’s delicious range of individually wrapped cheese slices, convenient double cream 6-pack and fruity drinking yoghurts. The perfect lunchbox goodies for you or the kids!

BLT WAFFLE SARMIES

Cut 2 toasted waffles into quarters. Spread each quarter with 1 Tbsp (15ml) mayonnaise. Top 2 quarters each with 1 slice of LANCEWOOD® Cheddar Cheese Slices, 2 slices of shaved smoked ham, 2 slices of tomatoand butter lettuce. Close with remaining waffle quarters. MAKES 4

CHEESY HAM QUESADILLAS

Spread 3 Tbsp (45ml) LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese evenly onto 3 (½ packet) tortilla wraps. Divide 1 packet (150g) shaved smoked ham between the wraps. Top each with 2 slices of LANCEWOOD® Cheddar Cheese Slices. Close with remaining 3 tortilla wraps. Toast in a pan over medium heat for 2 minutes per side. Cut each wrap into quarters to serve. MAKES 12

NEW

TOP TIP

Yoghurt and cheese add a boost of protein and calcium to your diet.

PHOTO: DONNA LEWIS RECIPES & STYLING: KRISTEN SCHEEPERS FOOD INTERN: DYLAN BUYS

Spoils of the season

PnP chocolate stars, R59.99 (80g)

Chivas Regal 12YO Scotch whisky, R399.99 (750ml)

PnP Crafted Collection chocolate & pecan nut shortbread, R54.99 (220g)

PnP Crafted Collection luxury chocolate selection, R89.99 (175g)

PnP Santa’s Village chocolate jolly giant Santa, R159.99 (300g)

PnP Crafted Collection blueberry mince pies, R36.99 each

PnP Crafted Collection sherry vinegar, R51.99 (250ml)

PnP Crafted Collection fynbos extra virgin olive oil, R74.99 (250ml)

PnP Crafted Collection hibiscus & rose rooibos tea, R31.99 (50g)

PnP Crafted Collection white chocolate almonds, R49.99 (100g)

PnP Crafted Collection Christmas pudding and caramel cups, R49.99 (70g)

’TIS THE SEASON

FESTIVE DELIGHTS FOR YOUR AIR-FRYER

Put your gadget to good use this season with our top 3 festive nibbles

CHRISTMAS PUDDING DOUGHNUT BITES

Add some edible shimmer to the castor sugar before dusting.

Combine 3 cups (450g) flour, 1 cup (220g) castor sugar, 1½ tsp (8ml) baking powder and a pinch of salt. Whisk ¾ cup (180ml) roomtemperature buttermilk, 1 whisked egg yolk and ¼ cup (60ml) melted butter in a separate bowl. Add to dry mixture and mix to form a soft dough. Roll out to 5mm thick. Cut into discs using a 5cm cookie cutter. Spoon 1 tsp (5ml) PnP luxury Christmas pudding in the centre of each disc. Bring in the edges and pinch closed. Roll between your hands to smooth out the seams and shape each ball. Line air-fryer basket with baking paper and add balls in an even layer. Bake at 180°C for about 10 minutes, until golden-brown, flipping halfway. Dust with castor sugar and serve with custard. MAKES 20-24

PHYLLO FETA PARCELS WITH HOT SESAME HONEY

The perfect combination of crispy, savoury, sweet and spicy!

Combine ¼ cup (60ml) honey, 2 Tbsp (30ml) chilli flakes, 2 sprigs picked thyme leaves and 1 Tbsp (15ml) sesame seeds in a pot over medium heat. Simmer for 5 minutes, remove from heat and allow to infuse. Cut 7 discs of feta in half. Using ½ packet (250g) PnP phyllo pastry, brush one sheet with melted butter. Top with another sheet and brush with butter. Cut phyllo sheets in half (down the width) so that you have 14 sheets. Top pastry with feta and wrap until fully secured. Brush with butter and bake in a lined air-fryer at 160°C for 8-10 minutes a side until golden. Season honey and drizzle over hot phyllo parcels to serve. MAKES 14

Glazed gammon sausages

Serve with cranberry sauce or leftover glaze from your roast gammon.

Brush 1 pack (300g) PnP gammon sausages with olive oil. Line air-fryer basket with foil or baking paper. Pack sausages in basket in a single layer. Cook at 180°C for 15-20 minutes, turning halfway, until golden- brown and cooked through. SERVES 4-6

PHOTOS: TOBY MURPHY COMPILED BY: GAIL DAMON & SHANI TSAI

Purchase your favourite B-well product.

STEP 2

Take a pic of you with your B-well product.

STEP 3

STEP 1 Send us the pic on Facebook; Instagram or Whatsapp us.

That festive feel!

These are the décor trends that’ll light up any celebration this season…

PUSH THE LIMITS

No Christmas tree? No problem!

Challenge tradition by dressing up an alternative tree – think along the lines of an existing house plant or something like a coat hanger or twigs connected with string in a tree shape (far right).

Simply add all the decorations – baubles, fairy lights and tinsel – for a festive feel. Or opt for an uber-trendy desktop tree, perfect for small spaces.

MAKE IT MARVELLOUS

DIY paper decorations are big this year. Not only are they affordable, but they also make for a great holiday activity with the kids.

Make your own DIY Christmas tree

1. Snowflakes. Fold white paper a few times into a square shape, then cut out patterns along the edges.

2. Angel tree-toppers. Fold a triangle of cardboard into a cone shape and add wings, glitter, a head and halo.

3. Gifting guru. Spread extra cheer on envelopes, gift bags and boxes with stick-on-felt red reindeer noses.

4. Hanging ornaments. Go wild with colours, shapes and sizes when crafting paper decorations for your tree.

5. Custom baubles. Spruce up old baubles with a fresh splash of paint and sparkles.

6. Christmas crafts. What does Christmas mean to the kids? Ask them to create the symbols they love most.

PHOTOS: WARREN HEATH/BUREAUX, SHUTTERSTOCK

BOOK YOUR SPOT…

FAMILY FUN IN KWAZULU-NATAL

TRAIL OF LIGHTS

Step into the magic of the season with this display of fantastical lights meandering through a beautiful garden. Perfect for a family outing, there will also be characters for the kids to meet, Santa’s Grotto and a festive market with something for everyone.

Dates: 2 December 2022 – 2 January 2023

Time: 6pm – 9.30pm

Where: Durban Botanic Gardens Cost: From R75 per person; limited tickets (R99) will be available at the gate

PARTY STARTER IN CAPE TOWN

WE HOUSE SUNDAYS FESTIVAL

It’s time to get out of your house and into deep house... This weekend-long outdoor festival is the perfect escape for lovers of music, dancing, swimming and nature. The all-day, all-night celebration in majestic mountain surroundings features top homegrown DJ talent.

Dates: 17-19 December 2022

Where: Du Kloof Lodge, Paarl Cost: R750 – R900 (includes camping, BYO tent)

HILARIOUS HIJINKS IN GAUTENG

ADVENTURES IN PANTOLAND

The end-of-year pantomime is a longrunning tradition, and this year’s offering is five pantos in one: Sleeping Beauty, Aladdin, Snow White, Jack and the Beanstalk and Peter Pan. Expect zany escapades, witty banter, fun cover-version songs, audience participation and laugh-till-you-cry moments.

Date: Until 24 December 2022

Time: 10am, 2pm and 6pm shows Where: Joburg Theatre Cost: From R260

FESTIVE SEASON

MONEY MANAGEMENT

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PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

Finally, the best time of year has arrived – summer is here! We get to relax, unwind and enjoy spending more time with our loved ones. It’s also the season for social invites (and boy, are they hard to resist!) as well as the summer sales (very tempting too!), making this wonderful and jolly period a particularly prickly one moneywise. That’s why our Festive Season Money Management 101 will put you in the sweet spot, so you can have it both ways: enjoy the season without harming your wallet.

MODULE 1

Let’s start with the basics: Budgeting

Don’t get distracted. Summer is fun but also full of temptation. Stay intentional about being money smart, especially in December (aka The Danger Zone). Do yourself a favour and write this mantra somewhere you’ll see often: “Stick to your budget for the month. Stick to your budget for the month. Stick to your budget for the month.”

You can make provision in your budget for entertainment and fun, even some frivolous stuff. Budgeting doesn’t mean no pleasure – you just have to make room for it in advance.

Extra credit 1

If you get your December salary earlier than usual, consider putting it aside and only accessing it on your regular payday. This will make it easier to get through the months ahead. Sure, it’ll be tough, but when your friends and family moan about having “more month than money” in January, you’ll be smiling.

Extra credit 2

If you’ve received a year-end bonus or 13th cheque, consider investing this in an Old Mutual unit trust before you’re tempted to spend it. It could go towards your retirement savings or emergency fund, both of which are instrumental in securing your financial future.

our simple lessons on how to enjoy the end-of-year celebrations without a financial hangover in January

Extra credit 3

Remember all the reasons why you don’t want to overspend... that awful feeling of stress and anxiety not knowing how you’re going to make it through the month. Living beyond your means overshadows any joyous moments. That’s no way to live!

Ways to avoid overspending

Organise a bring-and-share meal with family, as opposed to eating out.

Enjoy a day at your nearest public swimming pool or beach. Pack a book or some games for added fun rather than splashing out at an entertainment centre.

Gather bits and bobs from around the house and tap into your crafty side. You’ll be surprised at what festive décor and gifts you can come up with when you let those creative juices flow.

MODULE 2

Ready for the next lesson: Shooting the lights out in 2023!

That’s right, getting yourself on track for financial success in the New Year means starting now.

EXERCISE 1

Write down your goals

This will help crystallise your thinking and garner momentum. If you put your goals up on your fridge, for example, you’ll be more accountable and driven to action. Try to stick to a maximum of five goals.

EXERCISE 2

Get ready for action

Turn your dreams into actionable goals by establishing a detailed how-to plan and realistic deadline. Having clarity on these will provide the focus you need to make an impact. For example, if your goal is to increase your monthly contribution to your retirement investment, you may need to reduce how much you spend on, say, eating out.

EXERCISE 3

Go for top marks

Put your all into activating the detailed plan you’ve laid out. Remember to celebrate small victories along the way. If your goal is to save and invest R10 000 in 2023 so you can pay your child’s university registration fee with ease, congratulate your efforts when you reach the R2 000, R5 000 and R8 000 marks.

EXERCISE 4

Prepare for anything

Being ready for the unexpected ahead of time is a great way to achieve financial health. That’s because an emergency fund helps you avoid debt or taking out a loan under pressure, leaving you more vulnerable than before. For your emergency fund, a unit trust is an affordable and safe way to grow wealth. From as little as R500 a month, an Old Mutual unit trust gives you access to investment assets such as property and shares in leading companies. You can access your unit trust without fuss, making it ideal as an emergency stash.

EXERCISE 5

Check-in with yourself

Schedule check-ins throughout the year (maybe every month or quarter) to assess if you’re on track. If not, reviews will enable you to correct your course and make any adjustments needed to reach your goals. If holding yourself accountable seems too challenging, consider roping in a trusted family member, friend or colleague to help. Take this a step further by partnering with a reputable financial planner.

BONUS TIP: TECH SUPPORT

22seven is a free financial app from Old Mutual. It helps you budget, track your spending on all your accounts and invest for your life goals. Visit 22seven.com

Your goals won’t achieve themselves. That’s up to you. Whether your ambition is to build your parents a home to be proud of, enrol in the course of your dreams, celebrate a milestone birthday or anniversary in grand style, or finally attain the financial freedom you have dreamt of for so long, 2023 can be the year. See you at graduation!

Lesson recap

It’s never too late to start investing in your financial future. Start now with what you have!

Financial freedom is a life-long journey. Don’t be discouraged when you don’t see big progress. Keep at it and you will start to see the fruits of your labour.

Investing is for everyone. It’s also the only way to truly catapult your money efforts.

To find out more, visit oldmutualinvest.com/individual

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

Celebrating

PHOTOGRAPHS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGHT

THE BALANCING ACT

Whether you are looking to create a signature recipe of your own or want to tweak one to make it taste better, think of it as a maths equation: salty + fat + sweet + acidity = balanced, magnificent flavour Combine two of these and you’re off to a good start. Three is good, but four gives the best result. Don’t be shy to experiment – taste as you go and remember you need an element of each. (Adding spicy heat is the bonus! It gives depth and brings out the other flavours.)

FLAVOUR VS TASTE

We all know the 5 basic tastes: salty, sweet, bitter, sour and savoury (also called umami). Flavour, however, is what happens inside your mouth – it’s a sensory experience. It can be a bright, big explosion or subtle hints that ease through slowly.

SWEET AND SOUR RUBY ROAST VEG

Just like sherry vinegar itself, this dish is a perfect blend of subtle sweetness and delicate acidity. It’s a side dish that might just steal the show!

6–7 medium (about 500g) beetroots, peeled and halved 1 packet (500g) small red onions, halved Salt and milled pepper 1¼ cup (310ml) pomegranate or cranberry juice ¼ cup (60ml) olive oil ¼ cup (60ml) PnP Crafted Collection sherry vinegar 1 Tbsp (15ml) honey 100g creamy cheese (such as ricotta or herbed cream cheese) Handful fresh mint and basil, for serving SERVES 4-6 (AS A SIDE)

Parboil beetroots for about 8 minutes. Char onion halves over an open flame until almost blackened. (Or dry-fry in a griddle or non-stick pan over medium-high heat.)

Place vegetables in a single layer in a 5-8cm deep dish. Season. Whisk together juice, olive oil, sherry vinegar and honey, and pour over vegetables. Season well. Roast at 180°C for 40–45 minutes until vegetables are tender but still have some bite. Transfer to a serving platter, separating onion petals if you like. Set aside and keep warm. Reduce roasting liquid over medium-high heat for about 15 minutes until slightly thickened. Spoon sauce reduction over warm vegetables and dot with cheese. Serve garnished with herbs.

The flavour equation

Salty = seasoning

Fat = olive oil

Sweet = charred onions, honey, beetroot

Acidity = sherry vinegar, pomegranate juice

before cooking)

Salt and milled pepper

2 Tbsp (30ml) olive oil

2 stalks celery, finely sliced

1 onion, chopped 1 punnet (20g) fresh coriander, stalks and leaves separated

6 cloves garlic, chopped

3cm knob fresh ginger, peeled and sliced

4–6 whole dried red chillies

1 stick cinnamon

2 star anise

1 cup (250ml) Chinese rice wine (mirin) or dry sherry

½ cup (125ml) apple cider vinegar

Juice (90ml) of 3 limes

¼ cup (60ml) soy sauce 1 cup (250ml) beef stock

¼ cup (60ml) brown sugar

6-8 plums, halved Sliced fresh chilli, coriander leaves and spring onion (green parts), for serving

SERVES 8-9

CHILLI AND PLUM BEEF HAMMER ROAST

Season meat all over and brown in oil in an ovenproof pot over high heat.

’TIS THE SEASON

Make it special and sprinkle your dish with fresh pomegranate rubies or cherries for a burst of tart flavour and an extra-festive feel.

This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. This recipe is mildly spiced –serve with extra fresh chilli if you like.

2 (about 1.6kg each) PnP Crafted Collection beef shin hammer roasts (bring to room temperature 30 minutes

Remove and set aside. Reduce heat and sauté celery and white parts of spring onion for 5 minutes.

Add chopped coriander stalks, garlic, ginger, chillies and spices and fry for another 3 minutes.

Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar.

Return meat to pot (ensuring it’s submerged in liquid) and add plums.

Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for 3 hours.

Switch off oven and leave roast in for an hour or two, or overnight.

Reheat pot on the stove, remove meat

and reduce sauce, adding some butter to make a glossy gravy. Serve meat and plums on a platter with gravy, garnished with chilli, coriander and spring onion greens.

ROAST POTATOES ON CUMIN-GARLIC YOGHURT WITH CORIANDER CHUTNEY

You might think roast potatoes are perfect as they are – we won’t disagree, but here’s how to elevate the flavour even more! 1kg baby potatoes Salt and milled pepper 1 Tbsp (15ml) roasted garam marsala

Chutney:

SERVES 6 (AS A SIDE)

Halve potatoes and place on a baking tray. Sprinkle with spices, drizzle liberally with oil and toss to coat evenly. Scatter with curry leaves. Place onion and garlic

on a separate baking tray and drizzle with oil. Bake both at 180°C for 30-35 minutes until potatoes are tender and onion and garlic are deep-brown and soft. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. Mix yoghurt and sour cream and season. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin, and blitz with a stick blender. Spread yoghurt mixture

The flavour equation

Salty = seasoning Fat = yoghurt, sour cream

Sweet = roast potatoes (which have been caramelised from roasting)

Acidity = coriander chutney, sour cream Heat = chillies on a plate, top with roast potatoes and dot with roasted onions. Top with spring onion and chilli, and serve with coriander chutney.

ROASTED PUMPKIN WITH SMOKY CHILLI TOMATO SALSA

We think of pumpkin as a warm, sweet dish. Here, we’ve added zesty citrus and acidic tomato to cut through its natural sweetness – a whole new flavour sensation!

4 (about 1.8kg)

Hokkaidopumpkins or butternuts

Salt and milled pepper Olive oil, for drizzling

Cook’s note

50g cashew nuts, toasted and seasoned with fine salt

Fresh coriander and basil, for serving

Salsa: 3 red chillies 4 red snacking peppers

3 Tbsp (45ml) olive oil blend + extra for frying

2 cloves garlic, finely chopped

2cm knob fresh ginger, peeled and grated 200g baby tomatoes

(rosa or cherry)

Dash fish sauce

Juice (60ml) of 1 lemon or 2 limes

SERVES 4

Cut pumpkin into 3-5cm wedges.

Place on a roasting tray (pack loosely to avoid steaming), season and drizzle with oil. Roast at 200°C for 40-45 minutes until slightly blistered and tender.

Pierce chillies and peppers onto forks (for best handling) and char over an open gas flame (this step is optional – it just adds bitterness and sweetness to your dish).

Heat 1 Tbsp oil in a pan over low heat and fry garlic and ginger for 2-3 minutes.

Finelychop charred chillies and peppers (discard seeds of the peppers but leave chilli seeds if you want the extra heat.)

Add to the pan and cook for 2-3 minutes. Remove from heat and cool for a few minutes. Stir through tomatoes, fish sauce and citrus juice to make salsa. Spoon salsa over pumpkins, scatter with cashews and top with coriander and basil.

The flavour equation

Salty = cashew nuts, fish sauce

Fat = olive oil

Sweet = peppers, pumpkin / butternut Acidity = tomatoes, lemon juice

Heat = chillies

Don’t have a gas stove to char chillies and peppers? Grill on he hi hes settin in your oven instead.

CHORIZO AND SAGE ROAST

CHICKEN

Stuffing chorizo under the skin adds a smoky spicy flavour, and the extra fat makes the chicken skin crispier and the roast succulent.

1 (about 1.3kg) large free-range chicken Salt and milled pepper ¾ coil (150g) PnP

Crafted Collection chorizo sarta, chopped very finely ½ cup (125g) soft butter + extra for basting 2 tsp (10ml) ground cumin

1 tsp (5ml) smoked paprika

½ punnet (10g) fresh sage, chopped + extra fried leavesfor serving 6 sprigs thyme, leaves

picked + extra for serving Grated peel of 2 lemons Juice (60ml) of 1 lemon Herbed bulgur wheat, rice or roast potatoes, for serving

SERVES 4-6

Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this

DID YOU KNOW?

Chorizo is a Spanish cured sausage. Depending on the kind of smoked paprika used, chorizo can be slightly spicy, sweet or a combination of the two. Frying or roasting will render fat and crisp up the sausage beautifully.

The flavour equation

Salty = butter, seasoning Fat = chicken, chorizo, butter

Sweet = paprika Acidity = lemon

Heat = chorizo

ensures it cooks evenly.)

Combine chorizo with butter, spices, herbs and lemon peel and juice. (Blitz mixture in a food processor for best results.)

Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.

Tie legs together with butcher’s string.

Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter, until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) Place chicken on a serving plate, drizzle with pan juices and top with sage and thyme. Serve with the side of your choice.

HARISSA AND HONEY BUTTER BOARD

While harissa is spicy, adding the sweetness of honey balances out the heat to create a milder paste. Try this taste sensation with a butter board.

1 block (500g) salted butter, softened or at room temperature

3-4 Tbsp (45-60ml) harissa paste ¼ cup (60ml) honey + extra for drizzling Handful dried, edible rosebuds (optional) or ½ punnet (20g) fresh PnP edible flowers

For serving:

Dash dried chilli flakes (optional)

Sliced and fried garlic (optional)

1-2 loaves ciabatta, fresh or toasted

SERVES 6

Divide butter in half. Add harissa to one half butter and honey to the other. Whisk both until well incorporated. Dot lines of butter on your serving plate, alternating between

TRENDY BUTTER BOARDS

the two flavours. Use the back of a teaspoon to pull butter across plate, creating a teardrop shape. Repeat process until the plate is full. Drizzle lightly with extra honey and sprinkle with rosebuds or edible flowers. Garnish with chilli flakes and garlic, if using. Serve with bread.

Now updated to include just about anything you can smear on a plate for dipping, they are pretty to look at, but also show how a few choice ingredients can create an explosion of flavour on a simple piece of bread.

The flavour

equation

Salty = salted butter

Fat = butter

Sweet = honey

Heat = harissa paste

Done and toasted!

Our latestiobsession?i Toasted marshmallowiice-cream!i No churner required and you’lli only needi4 ingredientsi

Trend alert

TOASTED MARSHMALLOW

ICE-CREAM

Enjoy as is, scooped into a sugar cone, or make ice-cream sandwiches.

1 can (385g) condensed milk 1 tsp (5ml) vanilla extract or essence

2 cups (500ml) cream 1-2 packets (150g each) PnP pink and white mini marshmallows

MAKES ABOUT 1.5L

Combine condensed milk and vanilla.

Whisk cream in a separate bowl using an electric hand-mixer until it forms stiff peaks. Fold cream into condensed-milk mixture. Toast the marshmallows under the oven grill on a foil-lined tray for 5-8 minutes. (The more you toast them, the deeper the flavour.)

Quickly fold toasted mallows into cream mixture, breaking up any clumps that form. Pour into a freezer-safe container and freeze for at least 8 hours or until set.

PHOTO: TOBY MURPHY RECIPE AND STYLING: GAIL DAMON FOOD INTERN: LORRAINE ZEEMAN

Made By YOU ICEDTEASERS

Five Roses CEYLON Lemon & Mint Iced Tea Spritzer

PREPARATION: 5MINUTES

WHAT YOU NEED:

•4 Five Roses Smooth Ceylon Blend tea bags

• 500ml boiling water

• 250ml sparkling water or sugar free lemonade (chilled)

• 1 tablespoon honey

• Fresh lemon juice (to taste)

• Ice (to serve)

• Mint leaves (to serve)

METHOD:

1. Place the Five Roses Smooth Ceylon Blend tea bags into a heatproof jug or pan, add the boiling water and honey, stir to combine and allow to steep for 4 minutes.

2. Allow to cool slightly, remove the teabags and add the sparkling water or sugar free lemonade.

3. Pour over glasses garnished with mint leaves, filled with ice and serve, or chill in the fridge until needed.

The essentials

summer

Cool off this season with the hottest ice-cold scoops, super salads and sweet in-season produce. It’s a celebration of all things bright and fresh

Watermelon and raspberry fro-yo

PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN

WATERMELON AND RASPBERRY FRO-YO

This no-churn iced treat requires only 30 minutes of hands-on prep, so you can spend the rest of the day soaking up the sun while the freezer does the work.

FISH SALAD WITH COCONUT GREMOLATA

Inspired by a buddha bowl but served with warm coconut-milk poached fish.

Slice a large watermelon (about 2kg) and discard the skin. Cube and deseed the pink flesh so you have a total of 1.5kg (about ¾ of a watermelon). Blitz watermelon cubes in a jug blender or using a handheld blender to make juice. Strain through a fine-mesh sieve, discarding fibrous residue. Blitz 2 cups (500ml) PnP double-cream pomegranate & raspberry yoghurt, ²/³ cup (160ml) honey and 2 punnets (100g each) raspberries. Pour into a 3.5L sealable container and freeze for 8 hours or overnight. Blitz mixture a few hours before serving and refreeze until firm (at least 3 hours). Scoop for serving, or blitz a third time for a soft-serve consistency. MAKES ABOUT 2.5L Make

½ can (200g) coconut milk Salt and milled pepper 800g sustainable white fish (such as kingklip or hake), skin on, defrosted Juice (120ml) of 2 lemons

1 stalk lemongrass, crushed (optional) 1 packet (400g) baby marrows, sliced into ribbons and blanched 2 packets (200g each)

sugar snap peas, blanched

2 avocados, sliced 1 packet (3’s) baby gem lettuce, quartered 2 radishes, sliced

Gremolata: 1 tub (160g) fresh coconut cubes, grated ½ punnet (10g) each fresh dill, coriander and mint ½ cup (80g) cashews, finely chopped Juice (120ml) and grated peel of 2 lemons 1/³ cup (80ml) olive oil + extra for drizzling Red or green chilli, chopped, to taste

SERVES 4

Pour coconut milk into a deep, ovenproof dish. Season fish on both sides and place skin-side down in coconut milk, making sure it doesn’t cover the top of fish. Season, add lemon juice and lemongrass (if using) and cover loosely with baking paper. Bake at 160°C for about 10 minutes, until fish turns white but is not cooked through. Combine gremolata ingredients, either finely chopping or blitzing. Remove fish from oven and turn on oven grill. Spoon 3/4 of the gremolata over fish, drizzle with olive oil and grill for 5 minutes to cook top of fish slightly. Transfer fish portions into bowls, add salad greens and sprinkle with leftover gremolata. Serve with coconut milk (from baking dish) spooned over fish salad.

STOVE-TOP NECTARINE COMPOTE CRUMBLE

Great for those almosttoo-soft stone fruit. Serve with plain doublecream yoghurt or ice cream. It also works well served for breakfast with yoghurt and granola.

Compote: 5 nectarines, halved 5 plums, halved ½ cup (125ml) honey ½ cup (125ml) water 1 star anise 1 vanillapod, halved, or 2 tsp (10ml) vanilla extract

Crumble: ½ cup (50g) oats ½ cup (70g) nuts ¼ cup (25g) dried coconut flakes ½ cup (60g) pumpkin seeds ¼ cup (60ml) honey or sugar 3 Tbsp (45ml) butter

SERVES 5-6

Combine compote ingredients in a mediumsized pot over low heat. Bring to a very gentle simmer, cooking for 10-12 minutes. Place oats in a large pan over high heat and toast for 5 minutes until browned.

Add nuts, coconut and pumpkin seeds and brown for 5 minutes or until toasty.

Stir in honey or sugar and butter (using a silicone spatula) and mix to ensure everything is well coated.

Serve compote scattered with crumble.

it no bake

Tomato

Make it lighter

TOMATO AND STONE

FRUIT SALAD

Fruit is not just for snacking and desserts, and this moreish salad with sweet and tart flavours proves it!

Burrata cheese is a spoil, but ricotta or feta work well too.

4 nectarines

4 plums

2 peaches

½ tub (50g) fresh cherries (optional)

2 punnets (300g each)

PnP medley tomatoes

½ red onion

3 Tbsp (45ml) PnP

Crafted Collection sherry vinegar ¼ cup (60ml) olive oil blend

1-3 tsp (5-15ml) basil pesto

Salt and milled pepper

2 tubs (100g each) PnP

Crafted Collection burrata

Handful fresh basil or rocket

½ packet (50g) pumpkin and sunflower seed mix, toasted and roughly crushed 1 loaf ciabatta, toasted, for serving

SERVES 6

Cut stone fruit into wedges or thick slices. Halve the tomatoes and thinly slice the onion. Toss fruit with tomatoes and red onion in a bowl. Whisk together vinegar, olive oil and pesto, and season to taste.

Toss vinaigrette through salad.

Place cheese in the centre of a platter and scatter salad around it. Top with basil or rocket and scatter crushed seed mix over. Serve with ciabatta.

HEALTHY-ISH, ALMOST-BOOZY TIRAMISU

Celebrate la dolce vita with this take on the Italian classic. We’ve used a low-alcohol brandy liqueur, swapped cream for yoghurt and used fresh dates to avoid refined sugar.

Syrup: 2 cups (500ml) strong coffee 10-12 (about 200g) medjool dates, chopped 1 tsp (5ml) vanilla essence ¼ cup (60ml) low-alcohol KWV Jackson Brown Brandy Liqueur 1/³ cup (80ml) honey

2 tubs (250g each) mascarpone 2 cups (450g) PnP plain double-cream yoghurt 2 tsp (10ml) vanilla essence or paste 2 Tbsp (30ml) honey 1 packet (200g) boudoir biscuits ¼ cup (60ml) KWV low-alcohol Jackson Brandy Liqueur (or slightly sweetened coffee works too) Cocoa and dark chocolate shavings, for serving

MAKES 6

Combine coffee and dates in a saucepan and bring to a quick simmer on medium-high heat. Simmer for 15 minutes until sauce is reduced by two-thirds. Remove from heat, cool slightly then blitz until smooth.

Stir in vanilla, brandy and honey and set aside. Whisk together mascarpone, yoghurt, vanilla and honey. Dip biscuits in brandy (or coffee), cutting biscuits as needed to fit ramekins or serving glasses (see below). Spoon a layer of mascarpone mixture in each glass or ramekin, top with coffee syrup and place a layer of biscuit on top. Repeat to create 2-3 layers. Dust with cocoa powder and top with chocolate shavings.

JACKSON BROWN BRANDY LIQUEUR, 750ML, R99.99

We used the first locally produced low-alcohol brandy in this tiramisu, making it a lighter dessert for summer.

PAIR WITH

Good idea: To make layering in glasses easier, serve the biscuits on top instead of inside the tiramisu

PLUM AND PORK SAUSAGE TRAY BAKE

Justine Drake says: “This is based on a wonderful recipe for the Ottolenghi Test Kitchen… I’ve simplified it somewhat.”

3 red onions, cut into wedges

3 baking potatoes, cut into wedges

SERVES 4

Place red onions, potatoes and garlic in a baking tray and drizzle with olive oil. Pour over half the chicken stock, season well and toss so all vegetables are coated. Roast at 180°C (with fan) or 200°C (without fan) for 30-40 minutes, giving it a shake halfway

through cooking, until vegetables are tender, and stock has all but evaporated.

Add plums, sausages and rosemary. Mix balsamic vinegar, sugar and remaining stock together.

Pour over sausages, plums and vegetables, season and toss to mix everything well.

Roast for a further 30 minutes, turning the sausages halfway through cooking. Turn on the oven grill for the last 10 minutes to brown.

Serve in the tray, garnished with parsley.

PHOTO: DONNA LEWIS RECIPE: JUSTINE DRAKE STYLING: GAIL DAMON

PHOTOS: ADEL FERREIRA RECIPES AND STYLING: GAIL DAMON

ASSISTANT: ELIZMA VOIGHT

NEW YEAR, NEW MEALS

GET UP & GO BREAKFAST COOKIES

The taste and texture of these resemble the best part of a muffin – the top, of course!

½ cup (75g) flour (wholewheat or cake)

Pinch cinnamon Pinch each baking powder and bicarbonate of soda ½ cup (55g) rolled oats

1/³ cup (50g) mixed nuts, roughly chopped

1/³ cup (50g) pumpkin seeds (optional)

3 Tbsp (25g) flaxseeds

1/³ cup (about 45g) dried pineapple

1/³ cup (45g) dried cranberries (raisins work well too)

1/³ cup (25g) dried coconut flakes + extra for topping

1 egg, whisked ½ cup (125g) PnP double-cream plain yoghurt ½ cup (125ml) coconut oil or butter, melted 1/³ cup (100g) honey

MAKES 20

Combine flour, cinnamon, baking powder, bicarbonate of soda and oats in a bowl. Tip in nuts, seeds, dried fruit and coconut flakes. Mix egg, yoghurt, coconut oil or butter and honey in a separate bowl until well combined. Add to dry mixture and mix well.

Set aside to thicken slightly for 10 minutes at room temperature.

Preheat oven to 180°C and line a baking tray with baking paper.

Scoop heaped tablespoon portions of cookie mixture onto tray (leaving a 2cm gap between each dollop).

Sprinkle with extra coconut flakes and flatten slightly using the back of a spoon.

Bake for 12-15 minutes until golden.

Transfer to a wire rack and cool until firm.

Store in an airtight container for up to 1 week.

GOOD IDEA

Instead of honey, add 1/ ³ cup (80ml) blitzed medjool dates to the mixture.

LUNCHBOX FAVOURITE

Make these cookies over the weekend and add to kiddies’ school lunchboxes for a nutritious and yummy snack alternative.

PORK MEATBALL BÁHN MÌ

Vietnamese-inspired rolls are super easy and the sticky glaze adds quite a flavour punch.

1 packet (about 500g) pork sausages

Glug canola oil

2 cloves garlic, finely chopped

4cm knob fresh ginger, grated

COOK’S NOTE

In a pickle

Bring 1 cup (250ml) each water and vinegar and ¼ cup (60ml) sugar to the boil until sugar is dissolved. Add 1 punnet (200g) baby carrots, cut into matchsticks, and 1 sliced red onion. Pickle for 30 minutes.

¼ cup (60ml) honey ¼ cup (60ml) soy sauce ½ tsp (3ml) fish sauce Juice (30ml) and grated peel of 1 lime 1 French loaf or baguette, cut into 4 Melted butter, for toasting

For serving: Sliced radish and spring onion Cucumber ribbons Pickledveg (see Cook’s Note above)

SERVES 3-4

Remove pork sausage mince from its casing. Shape into golf-sized balls.

Heat oil in a pan over medium heat and fry meatballs for 8-10 minutes until golden. Drain on kitchen paper. Add garlic and ginger to the same pan and fry until fragrant. Add honey, soy sauce, fish sauce and lime juice and peel.

Simmer for 10-15 minutes until sauce thickens. Slice open French loaf or baguette portions, brush with melted butter and toast in a pan.

Place 3-4 meatballs on each sandwich. Serve topped with radish, spring onion, cucumber, red onion and pickled veg.

NUT BUTTER & CINNAMON PINWHEELS

You can also use this nut butter mix as a spread on toast or add to your bowl of oats.

Preheat oven to 200°C. Roll out 400g defrosted puff pastry to about 3-4mm thick on a lightly floured surface.

Combine ½ cup (125ml) almond butter or other nut butter, ½ tsp (3ml) cinnamon and ¼ cup (60ml) honey or treacle sugar. Spread mixture evenly over pastry, leaving a 2cm border on the long side (furthest from you). Roll pastry up into a log, starting from the longest side.

Chill until firm before cutting into 20 slices. Arrange on a lined baking tray, leaving 2cm between each slice.

Bake for 12-15 minutes until golden brown. Cool completely before serving. MAKES 20

TRY THIS

PNP KIDZ MUFFINS

Perfect for lunchboxes; made with hidden veg!

Make ahead

PNP SNACK WELL PEANUT BUTTER BOMBS

NEW YEAR, NEW MEALS

CRISPY TUNA

SALAD BURGER

These patties freeze well and make for effortless meal prep. Pop them straight from the freezer into the oven or air-fryer.

Tuna patties: 2 cans (119g each) tuna in salted water, drained 1 stalk celery, finely chopped

1 small red onion, finely chopped 8 medium gherkins, finely chopped ¼ punnet (5g) each fresh

coriander, parsley and dill, chopped ¼ cup (60ml) mayonnaise

1 Tbsp (15ml) chilli oil or chilli crisp (see QR code below) ¼–½ cup (60–125ml) grated parmesan or gruyère cheese ¼ cup + 2 Tbsp (90ml) breadcrumbs + extra for coating

1 egg, whisked Juice (60ml) and grated peel of 1 lemon

Vegetable oil, for frying

MAKE MORE OF IT

For the ultimate toast topping, mix tuna patty ingredients but leave out the egg and breadcrumbs – or turn into cheesy tuna salad toasties for lunch.

Spicy fruit salsa: 1 pineapple or mango, cubed Handful each fresh parsley and mint, chopped 1 red chilli, deseeded and chopped 1 Tbsp (15ml) honey ½ red onion, finely chopped Juice (30ml) and grated peel of ½ lemon ½ red pepper, chopped

6 PnP white seeded burger buns, halved About 1/³ cup (80ml)

mayonnaise

1 packet (150g) Asian salad leaf mix

3-4 radishes, sliced 2 tomatoes, sliced

SERVES 6

Combine tuna patty ingredients and season. Shape into burger patties (using a 1/³ cup measure) and coat with extra breadcrumbs. Chill patties in the fridge for 10-15 minutes until firm. Mix salsa ingredients

and set aside.

Heat oil in a pan over medium heat and fry patties for 3-5 minutes a side or until golden. (Or cook in an air-fryer for 10 minutes on 180°C, flipping halfway through.)

Allow to cool slightly. Toast the buns, then spread with mayo and top with salad leaves, radish and tomato slices, the tuna patty and spicy fruit salsa.

Serve as is or with a side of vegetable crisps.

AIR-FRYERFRIE N YLD

Scan this QR code with your phone’s camera for the chilli crisp recipe.

SPICY LEMON HAKE POCKETS

These fresh flavours will brighten up any day! Use toasted tortilla wraps instead of mini pitas for taco night. 1–2 Tbsp (15–30ml) harissa paste (see QR code – bottom left) 2 Tbsp (30ml) honey Juice (120ml) and grated peel of 2 lemons ½ tsp (3ml) smoked paprika 1 cup (250ml) PnP doublecream plain yoghurt 4–6 (600g–800g) hake fillets Salt and milled pepper 2 packets PnP mini pita breads, toasted Sliced spring onion, cucumber and coriander, for serving 1/³ cup (80ml) mayonnaise mixed with 2 Tbsp (30ml) harissa paste, for serving

SERVES 4 Combine harissa paste, honey, lemon juice and peel, smoked paprika and yoghurt. Season hake and coat fish well with mixture. Marinate for 30-45 minutes in the fridge. Bake fish at 200°C for 25-30 minutes. Cool slightly and flake fish. Fill pitas with flaked fish, spring onion, cucumber, coriander and dollops of spicy harissa mayo.

Spread the volunteer cheer

Anyone who’s volunteered will tell you that when you spend time volunteering, you feel rewarded and gratified. There is something priceless about being useful and making meaningful connections, and shifting your focus from yourself to others.

Using time constructively –and expecting no remuneration for it – has physical and emotional benefits. According to a series of neuroscience studies at Stanford University, volunteering adjusts your brain chemistry, releasing feel-good hormones like dopamine, oxytocin and serotonin. So it’s not surprising that volunteers report the act gives them a better perspective on their life.

At a juncture when many people are feeling time-poor, Harvard Business Review referenced a study in which volunteers reported feeling “time affluent” – that they felt they had more time, not less. Clearly, spending time doing something meaningful felt less wasteful and self-indulgent and resulted in people feeling less time-constrained.

HEALTHY BODY, HAPPY MIND

Volunteering helps people feel more socially connected while warding off loneliness and depression. In a study published in the Journal of Happiness Studies, researchers found that people who volunteer are happier than people who don’t.

According to Joburg-based clinical psychologist Teboho Monyamane, “Volunteering engages all aspects of a person’s health – mental, physiological and cognitive.” She refers to a Carnegie Melon University study which reported that adults over the age of 50 who volunteered on a regular basis were less likely to develop high blood pressure.

Apart from the physical health benefits, she adds: “Given the stress and lack of connection people have felt over the past two-and-a-half years, investing your time in helping others with the challenges they may be facing, and engaging in a common mission, is good for the soul and it boosts self-esteem.”

WHAT’S YOUR INTENTION?

While the benefits are clear, it’s important that volunteering isn’t seen merely as something that looks good on a CV. It’s important that potential volunteers sincerely examine their intention. It must be meaningful to you and to the cause or organisation to which you give your time. Define where you think you can most benefit other people.

Volunteers also need to be fully committed to the work. GreaterGood SA, which helps link volunteers to possible causes of interest, explains: “Causes rely on a particular number of volunteers turning up. If they don’t, the project can’t go ahead.”

If you’re thinking about spreading the kind of happiness that can’t be gift wrapped, consult our guide for the best ways to deliver good cheer. By Samantha Page

LET’S GIVE IT A GO

Want to volunteer over the festive season and beyond? Here are five tips to help you proceed in the best way.

1. UNDERSTAND THE COMMUNITY

If you really want to make an impact, do research about the community in which you want to work. Get to know its history, current challenges and what would most benefit its people.

2. BUILD RELATIONSHIPS

Ethical and responsible volunteering is about building meaningful relationships. These partnerships should be based on open communication and a genuine understanding of the community or organisation in which you want to volunteer. It’s not constructive to go into a community assuming that you have all the answers, and that your solution is the best.

3. ASSESS YOUR SKILLS

The values and skills you bring to the table will ensure that your experience is purposeful and meaningful.

Ask yourself:

• What motivates you?

• What was a time you felt called to help someone, and what did you do?

• Why do you want to help this organisation?

• What skills do you have that would benefit an organisation?

• How can you improve on your current skills in order to do the kind of volunteer work you’re most attracted to?

Many people have talents and interests that they can’t use during their day-to-day work. Let’s say you’ve done a graphic design course that you can’t use in the office – you can put

that skill to use making posters or pamphlets, or designing a logo for an organisation. Volunteering is also a great way to learn workplace skills. For example, overseeing a project can improve your leadership skills. Romy Heldsinger, CEO at Forgood, says: “You’ll be working alongside industry professionals and building social capital that can help you stand out to potential employers. For matriculants and graduates entering the workplace, it’s a chance to try out different roles before committing to a specific career path.”

4. STAY FLEXIBLE

Unlike a 9-to-5 job, giving your time to organisations isn’t always predictable. Needs vary and some situations are affected by changes in the community, and this might affect how you give your time. Always find out what the organisation needs and how you can fit the tasks into your schedule (is it flexible?) before you commit.

5. TAKE STOCK

Once you have volunteered, reflect on what the experience has taught you and conduct a critical assessment of what

happened, why it matters to you and what you can do better moving forward.

Ask yourself:

• What did you learn?

• How were you challenged?

• What could be the cause of the issues you encountered?

• Is there anything you would do differently in future?

• What would you like to learn more about?

This is an important step in ensuring volunteering is as valuable to you as it is to the people you choose to help.

What’s your volunteer vibe?

FIND OUT HOW YOU CAN BEST SERVE OTHERS

GOOD IDEA

PHOTOS: TOBY MURPHY COMPILED BY: GAIL DAMON & SHANI TSAI

3 FRESH FOOD TRENDS FOR ’23

From DIY takeaways (or fakeaways) to stepping out of your mealtime comfort zone, this is the year for trying something new

POLENTA, PROSCIUTTO AND BALSAMIC TOMATOES FRITATTA

The polenta gives this frittata a texture you won’t easily forget.

Heat a glug olive oil in a pot over medium heat. Sauté 1 chopped onion for 5-8 minutes until soft. Add 2 cloves grated garlic and picked leaves from 2 sprigs thyme. Fry for a minute until fragrant. Remove and set aside. Bring milk to a simmer in the same pan. Tip in 1/³ cup (60g) polenta and whisk vigorously. Cook for 8-10 minutes. Whisk in 6 eggs, 2 Tbsp (30g) butter and 1 batch sticky balsamic tomatoes (see below). Season Pour into a 23-30cm ovenproof round dish or pan and scatter over sautéed onion, extra tomatoes and feta or goat’s cheese. Bake at 180ºCfor 35-40 minutes until set. Allow to cool for 10 minutes. Top with prosciutto. SERVES 6

Scan the QR code for the sticky balsamic tomatoes recipe.

BAKED GREEK SALAD

CHICKEN CRUNCH BURGERS

A make-at-home version of the popular fast-food favourite.

Whisk together 2 cups (500ml) buttermilk and 1 egg. Season 4 chicken breast fillets and slice in half horizontally (for thin fillets). Marinate chicken in buttermilk mixture for 20-30 minutes. Mix 1½ cups (225g) flour with 3 Tbsp (45ml) smoked paprika and 1 tsp (5ml) each dried Italian herbs and dried basil. Add 1 Tbsp (15ml) each onion powder, garlic powder, ground ginger and mustard powder. Season Remove chicken from marinade and allow excess to drip off. Coat in seasoned flour and shake off excess. Rest on a rack for 15 minutes. Deep-fry for about 10 minutes until golden and cooked. Slice open 8 buns, toast and spread spicy mayo on bottom half. Top with chicken and shredded lettuce. Sandwich closed to serve. MAKES 8

2. DON’T TAKE AWAY, MAKE AWAY!

We’ve taken this classic and broken a few rules. Take our word for it – IT’S RIDICULOUSLY GOOD!

Welcome to doggy daycare a lett sa s

So it’s time for Scruffles to join the big-dog world. Is he ready for the transition from being Mom’s home-office colleague to joining the playground pooch pack? We have some handy tips from Samantha Walpole, behaviourist at Be The Dog.

LET’S GET STARTED

Enrol your pup in a recognised socialisation school at 8-10 weeks old. “These classes teach your pup to engage with you around distraction and to remain calm around people and other dogs,” says Walpole. This will come in handy when it’s time to drop him off at daycare.

DON’T STOP TRAINING

Has Mr MacGyver passed his first class? Great! But don’t stop there, says Walpole. Regular classes in the first two years of your pup’s life “cements learning and improves your handling and communication skills” with your youngster.

A WORD ON DAYCARE

“Do your homework! There are daycare facilities around every corner these days, but

the sector is not regulated and often well-meaning dog-lovers start these businesses with inadequate knowledge,” says Walpole. She advises pet owners to check the establishment’s qualifications and association with reputable professional bodies. “Also make sure there is undisturbed nap time for the dogs in the daily routine. It is a misconception that dogs need to play all day.”

petclub

Join the Pick n Pay Pet Club

It’s free! You’ll earn extra Smart Shopper points on pet product purchases, discounts on Dotsure Pet Insurance and when flying on a dog-friendly flight with LIFT.

I like to be treated with… tuna in jelly for dinner. And, of course, my imported biscuit treats.

I found my human at… Adopt-a-Pet in Cape Town. She raised and donated R20 000 for them and when she and my dad did the drop-off, they fell in love with me!

I was just four months old at the time. I purred to let them know I liked them, too, and now they can’t imagine their lives without me!

I deserve this title because… I am the most loving girl.

I insist on… being picked up and held by my humans, and my water must come straight from the tap (no water bowls needed here).

I look forward to… showing people that tortoiseshell cats ARE as beautiful as other breeds and that we don’t all have “tortitude” (attitude) issues. To all the torties out there, we are purr-fect just the way we are!

With my prize money I’m going to buy… lots of tuna in jelly, that’s for sure! I will also share my prizes with my brother, Scott, and the other fur-children in our family. And I’ll help my friends at… Barefoot Rescue in Kirstenhof, Cape Town.

We sat down with the cat of the moment, PnP Pet Club Pet of the Year winner!

Whether it’s on the Fresh Living website, our social pages or our tailor-made mailer, the FL team is always here to bring you tried-and-tested recipe inspiration...

FESTIVE AT YOUR FINGERTIPS

It’s the season of entertaining, and we’ve got all the help you need at the click of a button. Serve dishes your guests will drool over with our special festive guide – a collection of festive classics as well as latest trends you MUST try.

Expect helpful cooking, baking and entertaining tips, as well as cook-along videos by the FL food team.

AT A GLANCE

RECIPE INDEX COMPETITION & RECIPE INFO

GIVEAWAY ENTRY DETAILS

STARTERS, SALADS,

SOUPS

AND SIDES

Asian chicken salad

Biltong & cheese egg cups

Spicy chicken empanadas

Phyllo feta parcels with hot sesame honey (air-fryer)

Sweet and sour ruby roast veg

Roast potatoes on cumin-garlic yoghurt with coriander chutney

Roasted pumpkin with smoky chilli tomato salsa

Fish salad with coconut gremolata

Tomato and stone fruit salad

Baked Greek salad MAINS 18 Rum, pineapple and star anise gammon 18 Chilli con carne 18 Brined and butter-basted roast chicken 22 Slow-roasted pork belly with Asian BBQ sauce 38 Gammon with whisky, maple and apricot glaze 41 Apricot, date & nutstuffed lamb roll 42 Braised beef tongue with mushroom & mustard sauce 45 Sweet potato, bacon & garlic-stuffed roast chicken 84 Chilli and plum beef hammer roast 88 Chorizo and sage roast chicken 100 Pork meatball báhn mì 102 Crispy tuna salad burger 104 Spicy lemon hake pockets 110 Polenta, prosciutto and balsamic tomato fritatta 110 Chicken crunch burgers

BAKING, SWEET TREATS AND DESSERTS

5 Meringue summer sharing board

Triple chocolate tart

Christmas pudding cheesecake 26 Simple summer pavlova

28 Ultimate lemon meringue 49 Nutella mousse trifle 50 Choux pastry wheels 50 Gin & tonic lemon meringue tart 52 Tres leches and berry trifle 52 Champagne chocolate truffles 54 Glühwein jelly and spiced poached pears 55 Honey, fig and thyme layer cake 56 Turkish delight cake 62 Strawberry shortcake cheesecake jars 63 Veggie muffins 63 Chocolate & cranberry protein balls 74 Christmas pudding doughnut bites (air-fryer) 90 Toasted marshmallow ice-cream 94 Watermelon and raspberry fro-yo 94 Stove-top nectarine compote crumble 97 Healthy-ish almost-boozy tiramisu 100 Get up & go breakfast cookies 100 Nut butter & cinnamon pinwheels

DRINKS 52 Frozen aperol spritz 52 Prosecco blueberry mojito 62 Berry & mint iced tea jars 64 Hydrating orange water

OTHER 20 Pineapple & tomato salsa 21 Asian salsa verde 26 Passion fruit curd 34 Spiced hummus with dukkah 34 Cheese and caramelised onion dip with bacon bits 35 Whipped feta with hot honey 35 Fresh Mexican corn dip 35 Plant-based harissaroasted carrot dip 50 Candied citrus fruit and gin syrup 63 Spicy honey-roasted trail mix 89 Harissa and honey butter board 100 Vegetable pickle

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 14 March 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 t he 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.

SHANI TSAI