Fresh Living Spring 2022

R25 ONLY Download your free pnpfreshliving.comcopy SPRING 2022 ISSUE 149 R25 INCL. VAT THAT’S NOT ALL… Our top 7 spring sippers | New-style eggs that hit the spot Frozen veg in all its glory | Dreamy desserts from your childhood per issue l i v in g A Picanhavegetarianshowstoppingsharetablesteak,porkrib-eyeandtrustychicken The best of braai Wagyu steak with tropical chimichurri. Recipe on page 50

4 People 15 EasyMin. PreparationIngredients method #ExploreFlavour

Grilled Shortrib These sticky, tender shortribs made with Robertsons Braai & Grill Spicy BBQ are sure to be a hit at your next braai. Enjoy with a side of pap and chakalaka. ½ cup margarine 1.5 tbsp Robertsons Braai & Grill Spicy BBQ 500 g beef short rib (about 4-5 pieces)

While the fire is getting ready, heat the margarine in a pan until it softens then add the Robertsons Braai & Grill BBQ Remove from heat.

and

Spice.

Once the fire is ready place the shortrib on the grill and allow to get a light brown colour on both sides.

Once it has colour start brushing with the spiced margarine while cooking to your desired doneness.

Buy any 2 Robertsons Spices, excl. 7g and swipe your Smart Shopper card for automatic entry. STAND TO WIN 1 OF 100 AIR FRYERS Valid from from 1 August - 24 October 2022 Terms and conditions apply. Visit www.picknpay.co.za E&OE

team members. We’ll miss

Happy cooking, LIEZL

PHOTO: MURPHYTOBY PORTRAIT:EDITOR’S PIETERSDIRK

Getting the green light Spring 2022

EDITOR, FRESH LIVING

our

issue we say a sad goodbye with grateful thanks to three

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 to our monthly mailer (pnpfreshliving.com/newsletter) with up-tothe-minute foodie news and more!

Spring never quite starts on Spring Day, which is somehow usually when the fresh produce hits the shelves. Sprightly asparagus, early dawn peaches and plump tomatoes that are redder than ever give us the goahead to stop hibernating and start entertaining! In my home, a potluck brunch is the way to go because, let’s face it, who can afford to feed a crowd by themselves these days? My contribution will be light and (someone’s got to show off a little). But why stop there when all the eggy upgrading you need is on page 97, plus we dish the deets on the best spring drinks to imbibe (page 32). Sounds like a brunch plan! If I’ve lost you with the thought of getting up early to plan a feast, turn to page 22 for a lunch (or dinner) share table with a combination of low-fuss, impressive spreads that are suited to any stoep. Of course, the highlight of the food calendar this issue is Heritage Day, which we know looks a little different for everyone under Mzansi’s sun. On page 67 we celebrate the aunties and uncles serving impressive curbside nosh with unique South African style. For Braai Day and beyond, our succulent spread on the grid (page 49) ensures there’ll be something new to throw on the coals every week this spring.Here’s to sharing plentiful tables with good friends this season.

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

As the seasons change, so does team. This long-standing you Melissa Ndlovu, Kelly Smith and Meaghan Christians. Thank you!

BUTCHER’S PROMISE

We’re proud to bring you expertly prepared, quality cuts sourced from responsible suppliers.

CRISP AND CREAMY ASPARAGUS TARTLETS

Our quality seafood is responsibly sourced, always fresh, full of flavour and expertly prepared the way you like it.

Preheat oven to 180°C. Blitz together ¾ cup (180ml) plain double-cream yoghurt, juice (30ml) of ½ lemon and ½ punnet (10g) each fresh dill and mint. Season Roll 2 packets (400g each) defrosted shortcrust pastry to 4mm thick. Cut out eight 15cm discs. Spread 2-3 tsp yoghurt mixture into 10m circles on each base. Divide 2 packets (200g each) halved asparagus and ½ packet (200g) baby marrows cut into matchsticks into 8 portions and place on yoghurt circles. Crimp pastry edges, folding and tucking as you move around the edges. Brush pastry with egg and season. Bake for 20-25 minutes until golden. Cool tartlets, then garnish with watercress or pea shoots. Serve with poached egg and hollandaise sauce (recipe on pnpfreshliving.com) MAKES 8

FROM PnP’S FRESH TEAM

BAKER’S PROMISE

’

GREENGROCER S PROMISE

We packedgreat-qualityguaranteeproducewithflavourandnutritionalgoodness.Responsiblysourcedandgrownwithcare.

CHEF’S PROMISE

EDITOR’S LETTER

Our homestyle dishes are prepared with care daily. Fresh food made with quality ingredients from trusted suppliers.

We’ve perfected our methods and recipes to create breads and bakes with enhanced texture and flavour.

FISHMONGER’S PROMISE

Contents IN THIS ISSUE 322215 sippers 584943403561 Braai heroes 67 Street food up fab curbside cuisine 837472 On a shoestring 97 Crack this COVER E SPRING 2022 Feedback Write to us and win 15 Season’s eatings This season’s bright and bountiful pickings 22 Sharing plates A vegetarianshowstoppingshare table 32 Bottoms up Our top 7 springtime 35 Everyday easy Classic casseroles made modern 40 Fashion Pick n Pay Clothing’s all-new spring threads 43 Get inspired Best-ever dressings, delicious pink drinks, plus a fab gin win 49 Coal play New braai ideas for Heritage Day and beyond 58 Trend alert Compound butter like you’ve never had it before 61 Super skewers to Three foodies serving 72 Darrel booze-freeBristow-Bovey’sadventure 74 right now, the braaibroodjies,newtips for solo travel and a lekker liqueur giveaway 83 Frozen saves the day 89 Sweet nostalgia Retro desserts from your childhood New-style egg dishes that sing spring 103 Wellness Spring-clean your home, body and mind 110 Get inspired How to turn egg into “cheese”, a cake recipe for your fur baby, plus the Pet of the Year competition 112 Recipe index This issue’s fab dishes 114 Spotlight Ways the world cooks food over the coals Styling: Liezl Vermeulen PAGE 50 A

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– Annalie du Plessis

Fresh and colourful plating is what my café is all about. When catering for the teachers at the school I work at, it’s always my aim to brighten their day, and your magazine brings such inspiration. I love how you use seasonal ingredients and it inspires me to include grains and pulses and even cater for the fussy eaters. My kids at home are vegan, and at school we cater for vegetarians, vegans, halaal eaters and even kids that are gluten-free. Fresh Living offers all of the above, and we always have a copy at home and at school. Thank you for an amazing inspirational magazine that allows us to be bold, but in a simple way that anyone at home can achieve. – Karyn Smith

Mzansi’s sipper of choice

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S PRING 2022 pnpfreshliving.com 9

Annalie du Plessis, 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.

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South Africa is no different to anywhere in the world when it comes to the consumption of coffee. “Drinking coffee is a fundamental part of Africa’s rich cultural tapestry and is considered a ritual that brings together family, friends and strangers to reflect on life and sit down for an Amarula Coffee moment,” says Banele Msimanga, Amarula Liqueur Marketing Manager. “True to our offering, the Amarula Ethiopian Coffee is truly Africa in a bottle – African brewing at its finest for even the most discerning palate.” Experience the unique taste of Africa with the new Amarula Ethiopian Coffee flavoured liqueur. Like the sound of that? Turn to page 78 for a chance to win an Amarula hamper.

With one hour before loadshedding hits, my husband and I jump into action. The wagyu steak and béarnaise recipe from the Fresh Living Autumn 2022 issue on the menu. Our family favourites are all out of past issues of Fresh Living, like the coronation chicken salad with almonds and lovely apple and almond tart from September 2018, to name a few... We light a candle and enjoy the most beautiful piece of meat paired with mash – what a meal! Plus a glass of proudly South African merlot just to seal the deal. You keep the spice alive in my 25-year marriage. Thank you and keep up the good work.

WHAT’S IN OUR INBOX?WHAT’S IN OUR INBOX? Say it, write it and share your thoughts and ideas with us MAGAZINEFOODBEST-LOVEDAFRICA’SSOUTH2022Winter148Issue LIVINGFRESH pnpfreshliving.com R25 ONLY Download your free pnpfreshliving.comcopy WINTER 2022 ISSUE 148 THAT’S NOT ALL… Meal prep to save the day| High tea like you've never seen before| 5 gourmet ingredients you need right now Mushroom mania make them the hero Best-ever chilli crisp: use it on everything! Loads of easy family recipes + 10 ways to cut your grocery bill From there’stoeverydayluxury–acheesyrecipeforyou! CHEESESAY curriesto-makeSimple-fromaroundtheglobe Hot stu ff per issue l i v in g 1-Cover.indd 2022/05/24 10:13

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

What do Joey Rasdien, Lucas Radebe and Yvonne Chaka Chaka have in common? They’re exceptional South Africans doing exceptional things! And they’re all part of a new and exciting online “Edu-mentary” platform that’s set to shake up and shape up the way we learn. The MyPlaybox platform features award-winning, trailblazing and boundary-breaking South Africans putting their hard-won wisdom to work, as they share their skills and their stories with the intention of making a positive impact on South Africa – and the world.

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10 pnpfreshliving.com SPRING 2022 LETTERS ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it. Printed paperrecyclableon CONTENT DIRECTOR & EDITOR-IN-CHIEF Justine Drake EDITOR Liezl Vermeulen DEPUTY EDITOR Melissa Ndlovu PNP GROUP ART DIRECTOR Liezel le Roux DEPUTY FOOD EDITOR Gail Damon JUNIOR FOOD EDITOR Kristen Scheepers MANAGING EDITOR Kelly Smith DIGITAL EDITOR: FOOD & WINE Lisa Finch DIGITAL CONTENT MANAGER Aneeqah Emeran DIGITAL DESIGNER Caro Botha HEAD OF DIGITAL CONTENT Emma Odendaal ACCOUNT DIRECTOR Julia Ziegenhardt ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs FOR PICK N PAY Michelle van Schalkwyk CONTRIBUTORS Darrel Bristow-Bovey, Dylan Buys, Brita du Plessis, Sophia Eygelaar, Adel Fereira, Kate Ferreira, Mandy Freeman, Keenan Jacobs, Chad January, Patrick Latimer, Donna Lewis, Toby Murphy, Toby Newsome, Samarie Smith, Matthys van Lill, Josh van Zyl, Caroline Webb, Lorraine Zeeman REPRODUCTION Blue Ink Media EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0860 30 30 ADVERTISING30 Advertising Sales Manager: Michelle Dunn Email: Michelle.Dunn@johnbrownmedia.com Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemniﬁes Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party. Fresh Living is published on behalf of Pick n Pay by: John Brown South Africa (Pty) Ltd Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705 Tel: 021 486 7600 Fax: 021 486 7614. © The contents of this magazine are protected by copyright and may not be reproduced without permission. livingOn the go and need some info? Chat directly with Customer Care, manage your Smart Shopper card, view specials, store hours and more. Note that your cellular service provider will charge you for data used PNP IS JUST A MESSAGE AWAY! Comment, tweet or even DM us! Plus share your delicious Instagram snaps by tagging #FLGrams and you could be featured. Six readers stand a chance to win full coach access for three months valued at R600 each. To enter, turn to page 112. Keyword: MyPlaybox

The World’s number 1 A to Zinc Multivitamin1. References: 1 Internal Data: Nicholas Hall, October 2020. S0 Centrum® (Tablets): For a list of ingredients refer to product labelling. Complementary medicines – Health Supplement. This unregistered medicine has not been evaluated by the SAHPRA for its quality, safety or intended use. GlaxoSmithKline Consumer Healthcare South Africa (Pty) Ltd. 39 Hawkins Avenue, Epping Industria 1, Cape Town, 7460. Reg. No: 2014/173930/07. For full prescribing information refer to the patient information leaﬂet. Always read the label before use. For any further information, including safety, please contact the GSK Hotline on +27 11 745 6001 or 0800 118 274. Trademarks are owned by or licensed to GSK group of companies. Promotional material number PM-ZA-CNT-22-00021 A deﬂated?bitFuelupwithCentrum.

MURPHYTOBY STYLING:&RECIPE SCHEEPERSKRISTEN ASSISTANT:STYLIST’S EYGELAARSOPHIA AVAILABLE IN THREE FLAVOURS:DELICIOUSLEMONCHEESECAKE,TURKISHDELIGHT&CHOCOLATE.

Whether it’s a delicious morning spoil, a guiltfree afternoon snack or an after-dinner delight, LANCEWOOD’s new Double Cream Indulgent Yoghurt Range is the ideal anytime treat

PROMOTION

1-2

Combine ½ tub (500g) LANCEWOOD® Double Cream

lemon

each layer for extra

Your

PHOTO:

Add Tbsp curd to zing! sweet

LEMON CHEESECAKE MOUSSE WITH BISCUIT CRUMBLE

Lemon Cheesecake Flavoured Yoghurt with 1 cup (250ml) whipped cream, gently folding the cream through the yoghurt. Crush ½ packet (100g) ginger or shortbread biscuits. Spoon 2 Tbsp (30ml) crushed biscuits into the base of a serving glass, and top with 2 Tbsp (30ml) yoghurt mixture. Repeat to make another layer. Fill five more glasses in the same way. Garnish with raspberries and mint. SERVES 6 escape

GOOD IDEA

PHOTOS: DONNA LEWIS RECIPES AND STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

SEASON’S EATINGS SPRING 2022 pnpfreshliving.com 15

Spring is here and we’re gushing over all things vibrant, plump, juicy and deliciously red! Here’s what to do with in-season tomatoes, peppers and tempting strawberries

INTERNS:FOOD JACOBSKEENAN , ZEEMANLORRAINE alert!alert!RedRed

in the edges. Make two small incisions in the centre for steam to escape. Bake for 25-30 minutes until golden on top. Remove from oven and rest for 5 minutes before inverting onto a plate. Serve with fresh rocket and dressing, if you like (see Cook’s Note above). SERVES 6-8

SEASON’S EATINGS

5 minutes, until slightly caramelised. Remove and set aside. Cook 1 punnet (500g) cherry tomatoes in the same pan for 5-8 minutes until blistered. Add 2-3 Tbsp (30-45ml) sugar, ¼ cup (60ml) red wine vinegar or sherry vinegar and 2 tsp (10ml) dried Italian herbs. Cook for 12-15

Fragrant tomato tarte tatin

Juicy, sun-kissed cherry tomatoes encased in crispy, buttery golden pastry. Simply heaven.

COOK’S NOTE

16 pnpfreshliving.com SPRING 2022

Serve this luscious tart with a creamy basil dressing: Blend ¼ cup (60ml) mayonnaise, 2 Tbsp (30ml) each plain yoghurt and olive oil, a handful fresh basil, 1 Tbsp (15ml) vinegar and 1 chopped garlic clove. Season with salt and milled pepper.

Heat 1 Tbsp (15ml) each butter and olive oil in a 28cm ovenproof pan over medium heat. Sauté 2 chopped spring onions and 2 cloves chopped garlic for about

minutes until it thickens. Season Preheat oven to 200°C. Roll out 1 packet (400g) defrosted puff pastry to ﬁt over the top of the pan, and trim off excess to form a disc. Add spring onion mixture to tomato mixture. Cover with pastry disc and use the back of a spoon to tuck

PAIR WITH

This elegant wine has ﬁne aromas of lime and vanilla and is the perfect partner to this fragrant tomato tart. DEWETSHOF THE SITE CHARDONNAY, R340

Grease an oven tray or baking dish. Combine ¼ cup (60ml) each honey or castor sugar and balsamic vinegar with 2 tsp (10ml) vanilla essence or seeds of 1 vanilla pod. Halve 2 punnets (400g each) strawberries and toss through balsamic mixture. Transfer to prepared tray or baking dish. Roast at 180°C for 30-40 minutes, shaking the tray or dish (not stirring) every 10-15 minutes. Allow to cool before serving, or spooning into a jar to store (keeps in the fridge for up to two weeks).

STRAWBERRIESROANDBALSAMICVANILLAASTED

Serve dolloped over vanilla ice-cream or creamy yoghurt, or on toast with herby whipped feta and a crack of pepper.

Marinate for about 30 minutes before adding basil.

A simple recipe roaring with flavour. Serve as is on toast, as a condiment with grilled fish or chicken, or tossed into your salads.

Crafted Collection

Combine vinegar, sugar, grated peel and garlic, and stir until sugar has dissolved.

¼

½ cup (125ml) PnP

baguette, for serving

18 pnpfreshliving.com SPRING 2022

Pour over tomatoes and season.

Perfect for salads, snacking or roasting.

sherry vinegar (or red wine vinegar) cup (60ml) sugar

Handful fresh coriander, Slicedchoppedand

MEDLEYSMASHEDBRUSCHETTATOMATOWITHZESTYAVO

2 cloves garlic, finely 1gratedpunnet (500g) PnP medley tomatoes, halved and quartered Salt and milled pepper

PnP tomato medley is a colourful mixture of mini plum or cherry tomatoes with delicious sweet, tangy and aromatic flavours.

toasted

Spread 2 teaspoons avo smash over bread and top with tomatoes.

Grated peel of 1 lemon or lime

Combine smashed avo ingredients and mash with a fork.

TO-MAH-TO!TO-MAY-TO,

Handful fresh basil, roughly chopped

Smashed avo: 2 avocados, cut into Juicechunks(60ml) and grated peel of 2 limes 1 green chilli, deseeded and chopped

SERVES 6 (STARTER)

DOING IS EVERYTHING.

capsules are recyclable. All aluminium capsules collected by Nespresso are recycled. Recycle your capsules at your nearest Nespresso Boutique or let our couriers collect your used capsules upon delivery of your next order.

To learn more visit buynespresso.com

RE-RE-RE-RECYCLE.Nespresso

2 cups (500ml)

4 chicken breast

SWEETPEPPERSPALERMO

Relish:

SERVES 4 (AS A SNACK OR STARTER); MAKES 2 CUPS OF RELISH

SWEETPEPPERSBABY

20

1 red onion, finely ½choppedcup(125ml) red wine vinegar ¼ cup (60ml) sugar

Mixed red peppers (we used 4 sweet palermos, 6 sweet baby peppers and 4 red peppers)

fillets, cut into strips

1 tsp (5ml) chilli flakes or 1 fresh red chilli, chopped (optional)

Serve hot chicken strips with relish for dipping.

1 tsp (5ml) smoked paprika

These red, yellow and orange mini peppers take sweetness to the extreme. They are ideal for snacking or tossing through a salad.

½ cup (125ml) grated parmesan cheese

Oilbuttermilk , for deep frying

Smoky red pepper relish with crispy chicken fingers

Tip in peppers and cook for 8-10 minutes until thick and syrupy. Season and set aside.

cheese in a bowl. Season chicken strips, dip in buttermilk and coat in flour mixture.

½ cup (60g) cornflour

Use fresh in salads or add to roasting veg or pleasantmoreoutRoastingstews.bringstheirnaturalsweetnessevenandaddsasmokiness.

Repeat twice until chicken is well coated. Fill a medium-sized pot with 8-10cm oil and heat up until shimmering hot. Fry chicken for 8-10 minutes or until golden and cooked through.

Chicken fingers: 1 cup (150g) flour

Combine flours and

Drain on kitchen paper and season well.

Salt and milled pepper

Glug olive or canola oil

Grill peppers over an open flame (or under the oven grill) for 10-12 minutes until blistered.

Place in a bowl, cover with clingfilm and set aside to sweat for 10-15 minutes. Peel off charred skin, remove pith and seeds and roughly chop. Heat oil in a pan over medium heat and sauté onion until soft. Add vinegar, sugar, paprika and chilli and cook for 10-15 minutes.

The perfect snack on game day (add extra heat with fresh chillies) or make it a family dinner served with salad and potato wedges.

New! Double cream, Double delicious. Indulge in SA’s

Charred broccoli

Long gone are the days when a meat buffet was the only way to host braai gatherings. This season we’re setting up sharing tables, where there’s really something for everyone. Forget having to skip the delicious plant-based options because they’re reserved for the vegetarian guests – there’s enough for everyone!

22 pnpfreshliving.com SPRING 2022

The share necessities

INTERN:FOOD ZEEMANLORRAINE

Grilled potato salad

FOOD ASSITANT:

TOBY MURPHY RECIPES AND STYLING: BRITA DU PLESSIS KATE FERREIRA

Falafel patties

SHARING PLATES PEPPADEW LOADED BRAAI MIELIES A mandatory side to any braai! Simply double the recipe to serve more. Whip ½ cup (125ml) room-temperature butter, ¼ cup (60ml) drained chopped peppadews and ¼ cup chopped Italian parsley together. Roll into a log using clingwrap and refrigerate. Boil 1 punnet (4) mielies in salted water for 5 minutes, then drain. Mix ¼ cup (60ml) each butter and oil together and brush over mielies. Braai mielies for 5-8 minutes or until charred. Serve immediately, loaded with 2 sliced spring onions, 2 discs (80g) PnP black pepper feta, crumbled, and knobs of peppadew butter. MAKES 4

Exceptionally good for baking and cooking Made with the goodness of plant-based oils 100% Dairy free

MAKES 8

Mix yoghurt, tahini, olive oil, lemon juice, honey and cumin together and season. (Loosen with a little

Toss piping-hot potatoes with dressing, spinach and onion in a bowl.

2 Tbsp (30ml) olive oil

¼ cup (5g) fresh dill,

½ cup (125ml) frozen peas, thawed

1 small red onion, ﬁnely sliced

Add a little sweet-and-spicy zing to just about anything on the table, from breads to grilled veg.

Sauce:

Dressing: ¼ cup (60ml) olive oil ¼ cup (60ml) white balsamic vinegar

½ packet (100g) baby spinach

1 Tbsp (15ml) olive oil

Combine 1 punnet (250g) mini plum tomatoes with 3 lightly smashed garlic cloves and 1 sprig fresh thyme in an oven tray. Add 1 Tbsp (15ml) each olive oil, balsamic vinegar and muscovado sugar.

½ tsp (3ml) driedchilli

750g medium potatoes, unpeeled ½ cup (125ml) olive oil

¼ cup (60ml) PnP crispy onion sprinkle

1 Tbsp (15ml) tahini

Mix sauce ingredients. Serve hot or cold with salad leaves and bread.

A ﬂavourful spin on the classic must-have braai side.

water for a thinner sauce, if you like.)

SERVES 4–6

refrigerate for an hour.

2choppedTbsp(30ml) ﬂour

Brush with oil and cook straight from the fridge on a griddle pan over high heat for 2–3 minutes a side.

Salt and milled pepper

½ cup (125ml) plain yoghurt

SERVES 4

ﬂakes

1 tsp (5ml) ground Saltcuminand milled pepper

2 Tbsp (30ml) honey

Boil potatoes in salted water for 10 minutes, then drain. Halve potatoes and brush with olive oil. Grill over hot coals for 2-4 minutes a side until lightly charred. Place ingredientsdressingina jar and shake well to combine. Season.

Dry-fry seeds and almonds over high heat until browned and mix with the crispy onions. Dress broccoli in yoghurt sauce and serve scattered with the nut and seed mix.

FALAFEL PATTIES

2 Tbsp (30ml) mustard

1 Tbsp (15ml) honey

1choppedclovegarlic, crushed

1 Tbsp (15ml) sesame seeds

1 punnet (20g) parsley, roughly chopped

½ cup (125ml) plain yoghurt

BROCCOLICHARRED

This Middle Eastern classic is a healthy protein to add to a Buddha bowl or platter with dips.

POTATOGRILLEDSALAD

2 cloves garlic, crushed Salt and milled pepper

1 tsp (5ml) ground coriander

½ red onion, ﬁnely

MAKES 1 CUP

Season Roast at 200°C for 20 minutes. Serve warm or at room temperature.

2 Tbsp (30ml) lemon juice

2 tsp (10ml) ground cumin

Tomatoes with an umami punch. Serve with toast and fresh mozzarella.

Blanch broccoli in salted boiling water for 2 mins. Plunge into iced water, remove and pat dry. Grill or braai over medium heat for about 5 minutes or until lightly charred.

2 cans (400g each) chickpeas, drained

Your broccoli game is about to get stronger with this creamy and tangy dressing.

2 Tbsp (30ml) fresh mint, chopped Juice and zest of ½ Babylemonleaf salad and garlic braai bread, for serving

SHARING PLATES

Blitz until smooth and season.

¼ cup (60ml) ﬂaked almonds

Stickytomatoesbalsamic

1 packet (230g) PnP tasty stem broccoli

CRAFTED COLLECTION TOMATO & CHILLI PRESERVE (180G)

TRY THIS

SPRING 2022 pnpfreshliving.com 25

Place half the chickpeas in a food processor along with herbs, garlic, spices, onion and ﬂour.

Add peas and remaining chickpea, and pulse on low speed until chunky. Form into 8 patties and

Adds the perfect nutritious crunch to salads, quiche or grilled vegetables. PNP PUMPKIN SEEDS, OLIVE DUST AND HEMP(50G)HEARTS TRY THIS Basil, halloumi and nectarine salad Smashed cucumberSpringtart Grilled marrow salad 26 pnpfreshliving.com SPRING 2022

Pour dressing over and serve. SERVES 4

A springtime spread. We’ve added shop-bought dolmades, olives, beetroot hummus and mini pitas to ﬁll up the table alongside somehomemadesmashingdelights.

A fresh and bright summery salad that’s a great companion to grilled meats or as a meal on its own.

1 packet (125g) sugar snap peas 1 packet (20g) watercress

TAKE OUTSIDEIT

Pour over salad, toss and immediately.serve

Cut 1 wheel (40g) PnP black pepper feta into cubes. Toss with ¼ cup (60ml) olives of choice and smashed cucumber. Whisk together ½ cup (125ml) olive oil, ¼ cup sherry vinegar, ½ tsp (5ml) chilli ﬂakes and a generous pinch castor sugar. Pour over cucumber salad and leave to marinate for 20 minutes or longer. Serve cold as a side. SERVES 4

PnP pumpkin seeds, olive dust & hemp

Grease a 22cm square tart tin or spring-formroundcake tin.

Whip eggs and cream together and season. Pour mixture into pastry cups. Add spinach, peas and goat’s cheese. Bake for 25-30 minutes or until just set and golden.

Top with fresh greens and scatter with seed mix for serving.

1 block (250g) halloumi cheese, sliced Salt and milled

1 punnet (250g) mini plum tomatoes,

1 packet (80g) rocket

SERVES 4

Take your veggie sides up a notch.

¼ cup (60ml) olive oil

½ –1 tub (25–50g)

1 log (100g) goat’s cheese, sliced

Salt and milled pepper

This salad will add a bright, tart crunch to any dish.

Pinch of sugar

Place nectarine slices, avocado, tomatoes, rocket and basil leaves in a salad bowl.

For serving:

Flour, for dusting 5 large eggs ¾ cup (185 ml) cream

Preheat oven to 180°C.

Roll out pastry onto a ﬂoured surface to 3mm thick, and cut to ﬁt the baking tin.

1 packet (400g) frozen shortcrust pastry, defrosted

½ bag (100g) baby spinach, chopped 1 cup (250ml) frozen peas

A delicious ﬂoral aroma with notes of red berries and stone fruit, plus an undertone of light spice and honeycomb. Perfect for sharing. DE WETSHOF LILYA ROSÉ, R110

Dressing:pepper

1halvedpacket (80g) rocket

Cool slightly, then pile on top of salad. Whisk the ingredientsdressingtogether.

SPRING TART

Smash 3 packets (170g each) PnP snacking cucumbers lightly with a rolling pin. Break into pieces with your hands.

¼ punnet (5g) fresh basil

1 Tbsp (15ml) basil pesto

BASIL, HALLOUMI AND SALADNECTARINE

MARROWGRILLED SALAD

Whisk together 1/³ cup (80ml) olive oil, juice (120ml) and zest of 2 lemons, ¼ punnet (5g) each chopped parsley and mint, and 1 ﬁnely chopped garlic clove. Slice 1 punnet (350g) mixed baby marrows and yellow patty pans lengthways. Season and toss in ¼ cup (60ml) olive oil. Grill vegetables on both sides in a griddle pan over a high heat.

A healthier alternative to a full-on pie, ﬁlled with nutritious greens.

CUCUMBERSMASHED

SERVEShearts 4-6

SHARING PLATES

PAIR WITH

Season halloumi and heat a griddle pan over medium heat. Grill halloumi until golden all over. (You can also braai the halloumi on medium-hot coals for 5-8 minutes.)

¼ cup (60ml) sherry vinegar

4 nectarines, sliced

1 avocado, peeled and cubed

Bake at

GOOD packet (300g) coleslaw, stalk sliced celery, cut into matchsticks and sliced mini cucumbers. together ½ cup (125ml) buttermilk, cup (60ml) mayonnaise, juice and zest lemon, punnet (5g) chopped parsley big pinch of chilli flakes. Pour dressing over salad and toss together. steak with corn chimichurri

There’s more to life than hummus and store-bought dips. This creamy, sweet and warm dip is sure to be your next party trick! 2 large (about 900g) sweet potatoes Glug olive oil Salt and milled pepper ¼ cup (60ml) cream ½ tsp (3ml) ground cumin Big pinch dried chilli flakes Juice (30ml) and zest of 1 lime ¼ punnet (5g) fresh coriander, chopped ½ small red onion, finely chopped 2 packets (10s) cocktail tortillas (or 4 regular-size tortillas) SERVES 4 Halve

IDEA SUPER SUMMER SLAW Take classic coleslaw to the next level. Combine 1

1 apple

toss

Mix through

Rump

2

slice

Scoop

Grill tortillas

A table where there’s something for the meat-lovers, the veggie-lovers and everyonebetween.in

MIX IT UP

1

of 1

¼

pulse

and a

Serve dip

Add cream,

Whisk

CREAMY SWEET POTATO DIP sweet potatoes, in oil and season. 200°C until soft, about 40-50 minutes. out flesh and place in a food processor. spices, lime and coriander, and until creamy. red onion and season. on a hot griddle pan until crisp, then into wedges. warm with tortilla crisps.

¼

PnP

before serving

your

Add the

SHARING PLATES

Juice (60ml) of lemon Salt milled

Season and serve

MAKES 1 CUP

A fresh, bright and flavourful sauce to lift any dish. Serve on thinly sliced braaied rump steak or 2butternutcumin-roastedwithfeta. mielies 1 punnet (20g) each Italian parsley and fresh coriander, 2choppedclovesgarlic, crushed 1 tsp (5ml) dried chilli flakes ½ cup (125ml) olive oil ¼ cup (60ml) white

soft, sticky and charred.

COOK’S NOTE herbs just to retain their bright green colour.

and

A spin on condiment until

a classic

1

Cut

wine vinegar

Char mielies on the braai or over an open flame. kernels off cob and combine with remaining ingredients. with dish of choice.

that pairs perfectly with all things chicken, root veg or brinjals. Mix ¼ cup (60ml) each tomato sauce and chipotle chilli sauce, 3 Tbsp (30ml) sweet chilli sauce and 1 finely crushed garlic clove. MAKES ²/³ CUP How to use it: Marinate about 800g chicken wings in sauce for 1-2 hours. Braai over medium-high heat until charred and cooked. Toss brinjal or sweet potato wedges in sauce and braai or roast

CHIMICHURRICORN

Sweet tomato chilli sauce

Sweet tomato chilli chicken wings and sweet potato wedges

spicy

pepper

SHARING PLATES As the days grow longer, enjoy the season’s splendour with a simple yet impressive cheese spread that will keep your guests staying longer too. Burrata

resembles

It has a rich, creamy and buttery ﬂavour with a creamy, gooey

SLOW-ROASTED ROSEMARY OLIVES An extremely moreish addition to your party platter. Toss together 1 cup (250ml) drained calamata olives, 4 lightly smashed garlic cloves, 2 sprigs fresh rosemary, 2 slivers (about 10cm each) orange peel and¼ cup (125ml) olive oil in an oven tray. Season Bake at 150°C for 1 hour. Cool and serve on a cheese platter or as a snack. Store in cooking liquid in fridge for two days. MAKES 1 CUP

Cheese the day is an Italian cow’s milk cheese that buffalo mozzarella. interior

and soft exterior. A yourblue-veinedsemi-softcheesewithanaromaticﬂavour,perfectforsharingspread. PNP BAVARIANCREAMYBLUE TRY THIS A fruity aroma with hints of golden apple, acacia ﬂowers and honey that’ll work wonderfully with a rich, blue cheese. VALDO MARCAPROSECCOORO,R215 PAIR WITH

4. Positive There’s a joyful feeling associated with the cheerful character of the wine, which has contributed to its popularity among millennials. Rosé’s visual appeal inspired @YesWayRosé, an Instagram fan account. Check it out!

ROSÉ AND BLANC DE NOIR LOOK SIMILAR. WHAT’S THE DIFFERENCE? These two blush-coloured wines are often confused, but there are distinct differences in the winemaking process. Rosé has a spectrum of colours that range from the palest salmon to the deepest pink. These wines can be produced from a blend of red and white grapes, or from red grapes only, where the wine has grapeskin contact (6 to 24 hours) to achieve the desired shade.

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Tasting notes: Expect vibrant red-berry flavours that add freshness and fruitiness to the taste profile. It’s a vibrant and tangy wine with a smooth, stylish finish. Blanc de Noir pairs well with salty foods, while the acidity complements rich, creamy, oily dishes.

Sunset-tinged, blush salmon or fancy ﬂamingo, pink is sophistication personiﬁed – and that goes for wine too! Brush up on the pink varieties you should have in your collection

SCAN THE QR CODE using the camera on your smartphone for more wine articles, recipe pairings, videos, exclusive deals and more. PNP WINE CLUB MEMBERS GET 3X SMART SHOPPER POINTS ON ALL WINE PLUS 20% OFF 10 SELECTED WINES EACH MONTH

Blanc de Noir, which literally means white (blanc) from black (noir), is made from red varietals only. The grape juice is exposed to the skins for just long enough to extract sufﬁcient pigment to create a pale pink tinge. The rest of the winemaking process is followed as if it were a normal white wine.

shadesFiftyofrosé

Tasting notes: Rosé styles can range from bone-dry to sweeter, fruitier wines, but red fruit, citrus and spice are common. Rose petals and hibiscus represent ﬂoral notes, while celery, green capsicum and olive add herbaceous, savoury notes. Paler, crisp rosés pair well with seafood and salads, while fuller-ﬂavoured rosés can stand up to richer, meatier dishes. Sweeter rosés are known to handle the heat of Asian dishes well.

1. Style and sophistication Considered a fad in the 1970s and relegated to book clubs and summer picnics, this variety has evolved to be en vogue

2. Versatile It can be enjoyed year-round, regardless of the season or celebration, and pairs well with a variety of foods.

3. Delicious Don’t be fooled into thinking all pink wines are sweet. Instead, imagine a perfumy nose, bright acidity and blasts of fresh berry ﬂavour.

Rosé remains one of the fastest-growing categories of wine in South Africa and internationally. According to Rosé Rocks – a competition dedicated to identifying the best wines in this category – in South Africa alone, sales have grown in double digits annually in recent years. But why the popularity? Here are 4 reasons:

—

Rosé is here to stay! Why? Because pink drinks are highly Instagrammable, complement sunsets and pair marvellously with most dishes. The enticing coral-pink of CEDERBERG SHIRAZ ROSÉ 2022, R95, will have you soaking up the late-afternoon sun in no time, snacking on baked feta with roasted cherry tomatoes. The limestone soils of Robertson bear a rosé that’s lighter in colour, with a ripeness and structure built into DE WETSHOF LILYA DRY ROSÉ 2022, R110. Present this wine when your guests are ready for appetizers – its delicate characteristics will work well with a smoked salmon served with crème fraîche and dill.

SCAN

Luckynumber7

For more info, pnp.co.za/wine-club.visit

THE QR CODE using the camera on your smartphone to join the Pick n Pay Wine Club for FREE.

As spring starts blooming, so does the social scene! Count yourself lucky as Samarie Smith shares her top seven finds of refreshing gin, wine and bubblies for your next soiree

Rosé all day

Low alcoholin

Don’t underestimate a wine that’s low in alcohol and calories.

Feelin’ bubbly?

BOTTOMS UP SPRING 2022 pnpfreshliving.com 33

Light, bright and in good spirits

DURBANVILLE HILLS CHENIN BLANC LIGHT, R85, oozes aromas of ripe pear, lime and honeysuckle, and pairs perfectly with mussels and tropical salad. Then jump on the dinner-gin bandwagon by serving MALFY GIN CON LIMONE, R449.99, with a simple spaghetti al limone with asparagus and parmesan. The pasta will perk up the gin’s zesty personality, while the juniper flavour will stand its ground. Leave some room for dessert! This is when the GIN SOCIETY BLOOD ORANGE, R199.99, takes a bow – served neat on the rocks, with a spread of ginger snaps and orange-chocolate brownies. Their gentle sweetness will bring out the layers of flavour distilled into the gin.

PHOTO: LILLVANMATTHYS STYLING: DAMONGAIL INTERNS: JACOBSKEENAN , BUYSDYLAN CHANGETOSUBJECTBEMAYANDPRINTTOGOINGOFTIMEATCORRECTPRICES

There is no classier way to welcome guests than with a glass of fine bubbly, so whet their appetite with the tangy sweetness of PIPER-HEIDSIECK RIVIERA DEMI SEC CHAMPAGNE, R750. Albeit off-dry, it has a brilliant acidity that elevates hints of baked apple pie and warming spices. Pair it with chicken liver pâté and melba toast, and you’ll be the host with the most. For something drier, there’s BOSCHENDAL BRUT NV MCC, R170. The label itself adds class to any do, and follows suit with vibrant fruit and mouthwatering freshness. Now, this is when you bring out a platter of soft cheese and sliced prosciutto to honour the quality of these fine Cape bubbles.

CHOOSING CAP CLASSIQUE

South Africa’s ﬁrst Cap Classique was produced by Simonsig in 1971. Five decades later, this sparkling wine, and the category, hasn’t lost its sparkle. Let’s raise a glass to this uniquely homegrown varietal sparkle ABOUT THE

WHAT IS SPARKLING WINE THEN?

WHAT IS MCC?

The main criteria are vintage – the year the grapes were harvested; the cultivar – type of grapes used; and the sugar level – how sweet it is. In descending order, there’s sweet (doux), semi-sweet (demi-sec), dry (sec), extra dry, brut, extra brut and brut natural. In South Africa, most MCCs are brut.

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What started as a twinkle in the eye of Stellenbosch winemaker Frans Malan in 1968 – after a visit to the Champagne region of France – has developed into a leading wine sector in both quality and market demand. Malan realised his dream when he produced the ﬁrst Cap Classique at Simonsig under the name Kaapse Vonkel (“Cape Sparkle”), and it proved to be the start of a movement that today includes over 250 South African producers throughout the Cape Winelands creating this popular and celebratory style of wine.

Liqueur de tirage, a mix of wine, yeast and sugar, is added to the base wine or cuvée. This initiates a second fermentation process, when carbon dioxide becomes trapped in the bottle, forming bubbles. Every day for a few weeks the bottles are turned (a process called remuage), which removes sediments to ensure a brilliantly clear wine. When the process is completed, the necks of the bottles are placed in a very cold brine bath to freeze them. The bottle top is removed, releasing an “ice cube” of sediment, and more liqueur de tirage is added to top up the bottle.

Méthode Cap Classique (MCC) is South Africa’s very own homage to Champagne. The French bubbly uses grapes grown in France’s Champagne region (“Pinot”, which includes Chardonnay and Pinot Noir, as well as Arbane and Petit Meslier). Most MCC also uses Pinot Noir and Chardonnay; however, that ﬁrst Kaapse Vonkel was made with Chenin Blanc, which was the most widely grown white varietal in the Cape at the time. Méthode champenoise is the traditional French method used to make both MCC and Champagne.

Several sparkling bubblies are

HOW IS IT MADE?

produced in South Africa but they are not made using the traditional French method, so these wines are neither MCC nor Champagne. Sparkling wines are either tank-fermented or “injected” with carbon dioxide. A notable difference is that the bubbles in MCC are tiny and reﬁned, whereas the bubbles in sparkling wine are larger and the wine ﬁzzier.

ALL

Herbed fish green curry

RECIPES

EVERYDAY EASY

For a springtime spin on the classics, casse-roll yourself into the kitchen! They’re leftoverfriendly, you can make them ahead of time and they’re easy on the clean-up

modernmade CASSEROLES

INTERN:FOOD ZYLVANJOSH SPRING 2022 pnpfreshliving.com 35

PHOTOS: TOBY MURPHY AND STYLING: BRITA DU PLESSIS FOOD ASSISTANT: KATE FERREIRA

Heat oil in an ovenproof pot over medium heat.

2 cups (500ml)

Blacken peppers under the grill or over the open ﬂame of a gas stove. Place in a bowl, cover with clingwrap and set aside for 10 minutes. Toss brinjal, patty pans or baby marrow, onion quarters and tomatoes in oil and char on a hot griddle pan.

1 Tbsp (15ml) vegetable oil

1 cup (250ml) vegetable stock

Juice (30ml) and grated peel of 1 lime

1 can (400ml) coconut milk

1 Tbsp (15ml) tomato paste

Season to taste with lime juice.

Green curry paste:

2 tsp (10ml) ﬁsh sauce

Place curry paste ingredients in a food processor and blitz to create a smooth paste.

A classic 4freshoffavouritevegetarianfromtheSouthFrance,burstingwithﬂavourandcolour.

36 pnpfreshliving.com SPRING 2022

EVERYDAY EASY

salmon, skinned (or any ﬁrm white ﬁsh)

Slice or tear peppers into thick strips. Combine canned tomatoes, stock, tomato paste, sugar, thyme, garlic and chilli ﬂakes in a large roasting dish. Mix in the charred vegetables and peppers, and season. Bake at 180°C for 45-55 minutes until sauce becomes sticky and the vegetables are soft. Serve scattered with mozzarella and herbs, with crispy garlic bread on the side.

PAIR WITH COOK’S NOTE

Fresh mozzarella (or ricotta or feta cheese) PnP garlic & herb focaccia

1 tsp (5ml) castor sugar

Add broccoli and salmon, cover and place in the oven to cook for 10-12 minutes at 180°C.

1 large (about 300g) brinjal, cut into thick 1roundspunnet (400g) of yellow patty pans, halved (or baby marrows sliced into chunks)

To change things up, substitute the ﬁsh for chicken strips. Simply brown them ﬁrst before adding.

PnPpeanutscrispy onion

red peppers

Divide noodles between 4 bowls and top with saucy ﬁsh.

Sliced red onion

1 punnet (20g) fresh coriander

Load up with herbs, onion slices, peanuts and crispy onion, and serve with lime wedges.

2cm knob fresh ginger, peeled and cut into small chunks

A few squeezes lime

SERVES 4

Summer ratatouille

Pinch sugar Sprig fresh thyme 4 cloves garlic, peeled 1 tsp (5ml) chilli ﬂakes Salt and milled pepper

Give salmon an Asian spin with this more-ish bowl of ﬂavour.

Chopped fresh basil and SERVESparsley4

3 cloves garlic, peeled

2 onions, quartered 1 punnet (240g) vine tomatoes ½ cup (125ml) olive oil 1 can (400g) chopped peeled tomatoes

1juicepacket (250g) rice noodles, cooked according to packet instructions

Limesprinklewedges

vegetable stock

Remove blackened skins from peppers by rubbing ﬁngertips over the outside. Discard skin and deseed.

Lovely aromas of poached ripe plums and roasted spices, perfect paired with salmon and this green curry bake. PAUL CLUVER VILLAGE PINOT NOIR, R135

2 green chillies

3 spring onions

For serving:

2 Tbsp (30ml) vegetable oil

1 stalk lemongrass

1 packet (230g) PnP tasty stem broccoli,

Roasted and chopped

Sauté curry paste for 2 minutes until fragrant. Pour in coconut milk, vegetable stock, ﬁsh sauce and castor sugar. Simmer for 5 minutes.

Green curryfish bake

Generous pinch salt

For serving: Fresh coriander and basil

2-3halvedﬁllets (500-750g)

ratatouilleSummer Delicately ﬂavoured, creamy and best served fresh! Gently tear and add to salads, bread or pizza for an authentic Italian ﬂavour. PNP MOZZARELLACOLLECTIONCRAFTEDBUFFALO(200G) TRY THIS

Season chicken and brown on both sides.

Heat oil over medium heat in a casserole pan.

1gratedTbsp (15ml) sesame oil

A finger-licking good meal! Miso adds rich umami to dishes, and a little goes a long way so it’s a great, costeffective flavour bomb to have in your pantry.

Steamed pak choy (or green veg of choice), for serving

2 Tbsp (30ml) olive oil

2 Tbsp (30ml) oil

3 cloves garlic, crushed

2cm knob fresh ginger,

SERVES Combine4 ingredients.sauce

3 cups (750ml) chicken stock

Tuck sweet potato rounds between chicken and pour sauce over. Bake uncovered at 180°C for 40 minutes, or until sauce is sticky and chicken is cooked through.

Return chicken to pan and cook for 5-8 minutes more, until pasta and chicken are done.

1 cup (250ml) pasta rice (risoni or orzo)

SERVES 4

Basil pesto and fresh basil, for serving

Add tomatoes, wine, stock, garlic, pasta rice and seasoning and bring to the boil.

Serve from the pan with dollops of pesto and garnished with fresh basil.

½ cup (125ml) white wine

¼ cup (60ml) dark brown sugar

1 tsp (5ml) chilli flakes

potatoes, cut into thick Handfulroundsfresh coriander

2 (700g) sweet

38 pnpfreshliving.com SPRING 2022

COOK’S NOTE

A quick, comforting, hearty meal with a touch of pesto for freshness.

Garnish with fresh coriander, and serve with pak choy (or other greens) on the side.

1½ cups (375ml) chicken stock

2 Tbsp (30ml) honey

If you don’t have miso paste, substitute with tahini (sesame seed paste), Marmite or Bovril, or a mixture of 1 Tbsp (15ml) each fish sauce and soy sauce.

Chicken, basil and rice pasta stew

Season chicken and brown all over. Remove and set aside.

1 punnet (500g) cherry tomatoes

1 Tbsp (15ml) rice vinegar

2 Tbsp (30ml) miso paste (see Cook’s Note)

Reduce heat and simmer for about 8 minutes.

Sweet misohoney casserolechicken

EVERYDAY EASY

1 Tbsp (15ml) soy sauce

Salt and milled pepper

8 (1–1.2kg) chicken thighs (or drumsticks) Salt and milled pepper

Heat oil in a heavy-bottomed pan over medium heat.

Sweet miso sauce:

1 packet (550g) skinless chicken breasts, each cut into 3 pieces

PHOTO:

Add goodnessto every meal

DID YOU KNOW?

Combine ¼ cup (60ml) soy sauce, 2 Tbsp (30ml) honey, 1 Tbsp (15ml) rice wine vinegar and 1 tsp (5ml) chilli flakes in a saucepan. Simmer for 5-7 minutes or until reduced by half. Grill 1 punnet (250g) Denny fresh brown mushrooms and 1 block (320g) cubed halloumi over medium coals, basting with soy marinade as it cooks. Whisk 2 Tbsp (30ml) each wholegrain mustard and honey with ¼ cup (60ml) each soy sauce and rice wine vinegar to make a dressing. Arrange 1 packet (100g) baby leaf salad mix, ½ packet (40g) wild rocket and ½ punnet (100g) thinly sliced radish on a platter. Top with grilled mushrooms and halloumi. Drizzle generously with dressing and top with ½ packet (50g) toasted and roughly chopped cashew nuts. SERVES 4-6

PROMOTION

MURPHYTOBY STYLING:&RECIPE SCHEEPERSKRISTEN ASSISTANT:STYLIST’S EYGELAARSOPHIA

Mushrooms are superfoods high in selenium and vitamins B2 and B3. Better yet, they are low-carb and a good source of protein too.

Mushrooms are versatile, delicious and packed with immune-boosting properties – just a few of the reasons why Denny has been a household name for over 70 years

GRILLED MUSHROOM AND HALLOUMI SALAD

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Women’sdresses,from R99.99 jumpsuits,Girls’from R89.99 Girls’ swimsuit (ages 1-6), R169.99 ; girls’ mesh tutu (ages 1-6), R99.99 Women’s jumpsuits, from R99.99 SPRING 2022 pnpfreshliving.com 41 FASHION

Combine ¼ cup (60ml) chickpea brine, ½ tsp (3ml) Dijon mustard, 1 Tbsp (15ml) lemon juice or white wine vinegar and ﬂesh from 1 bulb roasted garlic. Slowly stream in ½ cup (125ml) olive oil while blitzing with a stick blender until mixture thickens. Season with salt and milled pepper. Serve on sandwiches or as a dip.

Combine ¼ cup (60ml) each olive oil and water, 2 Tbsp (30ml) soy sauce and juice and grated peel of 1 lemon. Add 1½ Tbsp (22ml) honey, 1 tsp (5ml) vanilla paste and ﬂesh from 2 bulbs roasted garlic. Blitz for 30 seconds. Add ½ cup (125ml) mayonnaise or plain yoghurt and season. Blitz until fully incorporated and smooth. Serve over salad or drizzled on avo toast with nuts.

CREAMY HONEY-GARLIC DRESSING

COMPILED BY GAIL DAMON & MELISSA NDLOVU PHOTOS: DONNA LEWIS

PASSION FRUIT AND PINEAPPLE VINAIGRETTE

TYPES OF Temporary:EMULSIONS These salad dressings made with oil and vinegar, such as vinaigrettes, separate into layers when standing. Simply whisk or shake before serving.

…

GET TO KNOW DRESSINGS

INTERN:FOOD BUYSDYLAN

HOMEMADE GARLIC AÏOLI

Emulsions 101

Permanent: An emulsion that stays together and doesn’t split –think mayonnaise. It must be made carefully, by slowly whisking oil into egg yolks, or it won’t hold and will split if the oil is added too fast.

MAKES ABOUT 2 CUPS

Semi-permanent: A dressing, such as hollandaise sauce made with egg yolks and butter, that can remain stable for quite some time before separating.

MAKES ABOUT 1 CUP

An emulsion is a mixture of two liquids that don’t ordinarily mix, like oil and vinegar. Emulsions can be hot or cold, sweet or savoury. Keep it silky smooth or add texture with herbs and spices.

Combine 1 Tbsp (15ml) wholegrain mustard, ½ cup (125ml) olive oil and 3 Tbsp (15ml) white wine or apple cider vinegar. Add 1/³ cup (80ml) pineapple juice and 2 tubs (115g each) granadilla pulp, and season. Whisk vigorously until well combined. Serve over salad.

A tangy, versatile dressing with yoghurt, lemon and fragrant garden herbs.

They have the power to bring together a simple salad and make it the star of the show. Take your pick of our fresh, ﬂavourful and easy-to-make dressings

PNP CREAMY HERB DRESSING (300ML) THIS

MAKES ABOUT 2 ½ CUPS

TRY

A Sugarbird gin hamper!

We’ve come to know and love Sugarbird’s delicious gins, and there’s no better time than spring to bring you yet another. Enter Sugarbird Honeybush & Moringa! It’s a floral-driven gin infused with sweet wild Cape honeybush, warm toffee and rooibos notes for subtle aromatic spiciness and sweetness, delicately balanced by Namibian moringa with its tart, herbaceous qualities. Two lucky readers stand a chance to win the full set (four bottles in total) of Sugarbird’s signature gin range, valued at over R1 500 each! To enter, turn to page 112. Keyword: Sugarbird

PNP CRAFTED COLLECTION POMEGRANATE & ROSE GERANIUM FLAVOURED CORDIAL (500ML) Tasty and delicious with fruity and floral notes. Enjoy with tonic or sparkling water, or use in cocktails to add a bold punch of flavour! POMEGRANATE AND GIN FIZZ Combine 1 tot (25ml) each simple syrup (see above right) and Malfy blood orange gin with 2-3 tots (50-75ml) PnP pomegranate & rose geranium cordial and juice (30ml) of ½ a lemon in a cocktail shaker. Shake well for 30 seconds. Fill with ice and add 2 Tbsp (30ml) egg white. Shake for another minute. Serve as is or over ice. MAKES 1 POMEGRANATE AND PINEAPPLE COOLER Combine 1 tot (25ml) simple syrup with 2 tots (50ml) each vodka and PnP pomegranate & rose geranium cordial in a tumbler over ice. Top up with pineapple juice and sparkling water. Serve as is or garnish with sprigs of mint. MAKES 1 There’s always time for a cocktail. Our in-house foodies share two recipes that use fruit cordial to splendid effect You’re cordially invited… WIN Simple syrup Combine 1 cup (250ml) each water and sugar over medium heat and stir until sugar dissolves. Cool completely before using. MAKES ABOUT 1½ CUPS TRYTHIS

• Am I hoping to get some emotions off my chest?

the intensity of your tone, by rating it from 1 (silent) to 10 (screaming). Then slow down and adjust your tone, if needed.

Reaching out to someone from your past

D - describe the facts

E - express how you feel

R - reward (or reﬂect on what’s in it for the other person).

• Am I looking for answers or an apology?

The MAN part is more about how to deliver your message.

How it works:

N - negotiate as needed. Focus on your intention, remind yourself of your own worthiness, but strive to be ﬂexible.

This isn’t so much about catering to another person as about you feeling trulyyourselfregulatedemotionallyandsettinguptobeheard.

You’ve done the work, but it’s gone awry We all put a lot of value on the idea of “closure”, assuming that a perfect ending with someone will erase the pain or suddenly help everything make sense. But it may be more helpful to work on “radical acceptance” – actively accepting the outcome, moment to moment, rather than ﬁghting reality by Itover-analysing.helpstohave a game plan for helpfuldifferentandbeatingWhateverlisteningreadingjoiningyouScheduleself-soothing.someactivitiesenjoy,whetherit’saworkoutclass,abookortoapodcast.theoutcome,yourselfupwishingthingswerewillnotbeinthelongrun.

HOW TO MAKE AMENDS STARTING FRESH

It’s important to keep in mind that every relationship will have its conﬂicts. But when it comes to reconnecting with a difﬁcult person from your past, do it only if you believe that it will bring about healing.

Ask yourself:

While making your request, also consider

Think about whether doing any of the above will make you feel better; if you’re not sure, make a list of the pros and cons of reconnecting versus not.

Now that you’ve decided to speak up, set yourself up for a better conversation by thoughtfully rehearsing an empowering way to voice your needs. The “Dear Man” technique, taken from dialectical behaviour therapy, is an approach that

M - (be) mindful

• What do I want to achieve by reaching out?

So, you want to reach out and see how this person is doing... but some time has passed and you don’t know how they’ll react. But then again, you think, maybe some things are better left unsaid? Well, think again! Let’s shake off the past and extend that olive branch. Here’s how

A - ask for what you want

• Am I looking to this person as a source of emotional support?

A - act conﬁdent

It’s vital, whatever the circumstances, to take stock of your own emotions. If you’re struggling with intense negative emotions, you’re more at risk of acting impulsively. You don’t want to be the person whose angry rant is trending on Twitter!

Okay, so let’s have that convo...

teaches practical skills for managing emotions and being effective in relationships.

SPRING 2022 pnpfreshliving.com 45 GET INSPIRED SOURCE: MINDBODYGREEN.COMGOOP.COM;

S ta n d a cha nc e to PICK PAY GIFT CARDS TO VALUEOFTHE WIN 1 OF 20 EACHR2,000 Buy any Nola Mayonnaise and swipe your Smart Shopper card for automatic entry. Terms and conditions apply. Visit www.pnp.co.za E&OE Valid from 03 October - 26 December 2022 loaded as Smart Shopper points.

To Serve: Sprinkle on paprika and dried chilli flakes and garnish with fresh mixed herbs.

Method

NolaMayonnaise GET MORE nolA RECIPEs TASNEEM’Sonline

Ingredients (Serves: 4)

Boil potatoes until tender. Drain and cool to room temperture. Once cooled, cut into cubes and place into a large bowl. Add chopped celery and sliced onion. In another bowl, whisk together all the dressing ingredients and season to taste. Pour the dressing over the cubed potatoes and gently stir until all cubes are well coated.

1kg potatoes, peeled 2Saltstalks celery, finely chopped ½ red onion, finely sliced For The Dressing: 1 cup Nola Original Mayonnaise 2 Tbsp. apple cider vineger 1 Tbsp. sugar 2 tsp mustard ½ tsp garlic powder Salt and pepper to taste For the Garnish: Paprika and crushed chilli flakes to sprinkle and fresh mixed herbs

Method

Blanche the broccoli in boiling water until just cooked, then place in cold water to stop the cooking process. Break into smaller pieces. Toast the peanuts in a dry frying pan until lightly browned. Gently toss all the ingredients together. Mix the Nola Original Mayonnaise and atchar together and fold through the salad. Scatter peanuts on the salad and serve. Ingredients (Serves: 4) 2 cups of broccoli florets ½ cup of peanuts, toasted 4 cups of cooked rice 3 grilled chicken breasts, 1slicedredpepper, deseeded and cut into cubes ½ small cucumber, cubed 1 cup peas, cooked For The Dressing: 1 Nolacup ¼MayonnaiseOriginalcupofmango atchar Mo’s Creamy Chicken and Spicy Rice Salad

POTATO SALAD

PHOTOS: TOBY MURPHY RECIPES AND STYLING: LIEZL VERMEULEN JUNIOR FOOD EDITOR: KRISTENtropicalWagyuSCHEEPERSsteakwithchimichurri Made for INTERN:FOOD BUYSDYLAN In South Africa it’s Braai Day every day, which means you don’t want to be ﬂipping the same steaks every time. Reignite your love for cooking over ﬂames with a boujee braai to share, a new cut of meat, your favourite chook with a new sauce, and more... fire

2 mielies, grilled and corn cut off the Handfulcob fresh coriander

ﬁnely chopped

1 (about 2kg) deboned and butterﬂied pork shoulder (with fat layer intact)

2 Tbsp (30ml) Dijon or English mustard Handful chopped fresh coriander

1 lemon

Set steak aside to rest for 10 minutes.

WAGYU STEAK WITH CHIMICHURRITROPICAL

so be careful not to overcook it.)

Remove pork from heat once cooked and rest it for at least 20 minutes.

SERVES 2-4

For serving: 16 soft breadrolls ½ cup (60ml) mayonnaisemustard-

Place a thetrayrectangularwater-ﬁlledfoilbakinginthecentreofcoals.

MEXICAN BRAAISHOULDERPORKFEAST

½ cup (125ml) honey

Serve steak with chimichurri. wagyuaboutsteak

2 Tbsp (30ml) sauceWorcestershire (or soy sauce works well too)

Light coals and place meat fat-side down

Salt and milled pepper

½ punnet (10g) fresh parsley

Brush meat side of pork shoulder with half the sauce (not the skin as it will burn).

Place pork on a platter with bread rolls, chilliwedgeslemoncoriander,saladshreddedgrilledmustard-mayo,cornandcabbageandfreshwithorlimeandslicedontheside.

Pork shoulder is usually reserved for oven roasts, but we’ve rolled out the kettle braai for a pull-apart pork feast.

2 baby red cabbages, 2shreddedbaby cabbagesgreen , shredded

4 jalapeños, sliced Lemon and/or lime wedges

Shred meat using two forks or your hands. Drizzle shredded meat with remaining sauce mixture.

wagyu steaks (such as porterhouse or ribeye)

SERVES 8

Take steak out of fridge 30 minutes before withpackagingremovebraaiing,fromvacuumandcoveracleanteatowel.

Juice (30ml) of 1 lime

Sear steaks over high heat, cooking for just 2 minutes a side for a medium-rare steak. (Because of the high fat content, this meat cooks quicker than normal beef steaks,

1-2 red chillies, deseeded and chopped

1/³ cup (80ml) sriracha sauce

Butterﬂy meat open to create a ﬂat, even surface and season generously. Combine sriracha, honey, Worcestershire sauce, mustard and coriander to make a sauce.

GOOD IDEAS

2steak.

Add ¼ cup (60ml) finely diced or sliced firm papaya or kiwi for a tropical sauce that packs more flavour.

Salt and milled Chimichurri:pepper

Braai the pineapple chunks before chopping them – this sweetens the pineapple slightly and adds a smoky ﬂavour to your sauce.

Combine zestybrightservingthisingredients.chimichurri(Makesaucejustbeforetoretainitscolourandﬂavours.)

Turn to page74 to learn more

on the grid, over the water-ﬁlled tray. Put the kettle-braai lid on.

PNP WAGYUCOLLECTIONCRAFTEDSTEAK TRY THIS

Arrange coals in a horseshoe shape at the bottom of the kettle braai, creating two rows with a large gap between them at the one end (the ends of each row should not touch).

½ punnet (10g) fresh coriander

PnP has an extensive range of wagyu beef, from well-known cuts like porterhouse, rump and sirloin, to new favourites like Bavette steak.

Prepare hot coals –you should be able to hold your palm just above the grid for 5 seconds. Season generously.steak

2 cloves garlic, grated 1/³ cup (80ml) olive oilblend Juice (60ml) of

1/³ fresh pineapple,

This premium cut of meat is known for its generous marbling of fat. With a fatty steak, you need a zesty fresh sauce to balance the

Braai pork for 3–3½ hours, maintaining a steady low-and-slow heat and replenishing coals every hour.(Do not let the coals die.)

SPRING 2022 pnpfreshliving.com 51 COAL PLAY porkMexicanshoulderbraaifeast

1 onion, chopped

1 cup (250ml) cream

Squeeze lemon juice

temperature half an hour before braaiing.

Prepare a kettle braai with medium-hot coals, taking the top grid off and working on the lower grid. (The bird will be standing upright, so you’ll need more space for the lid to close.)

Marinade:

2 Tbsp (30ml) chopped fresh coriander

PnP pork steaks are smoked with beechwood, bringing all the flavour to your plate.

Glug of oil

Season well, add a squeeze of lemon juice and set aside until serving.

Knob of butter

PnP smoked pork rib-eye steaks

1 Tbsp (15ml) grated fresh ginger

Add pork steaks and shake to coat well. Marinate in the fridge for at least 2-3 hours (or overnight). Bring pork to room

3 Tbsp (45ml) soy sauce

Over hot coals, braai pork until charred, about 2-3 minutes a side.

1 Tbsp (15ml) paprika

1 Tbsp (15ml) mustard

Wrap garlic bulb in a piece of foil with a glug of oil (make sure it’s closed tight).

Place foil parcel near coals, over low heat, for 15-20 minutes until browned and softened slightly.

CIDER-CAN CHICKEN WITH LIME AND CUMIN

Serve steak topped with a sprinkle of sesame seeds, spring onion and coriander, with garlic sauce and slaw on the side.

Cooking chicken on a can delivers the most succulent chicken as it essentially steams and roasts at the same time. You’ll need a large kettle braai, or you can try this method of cooking in the oven.

2 packets (300g each)

Add braaied garlic, butter, ginger and chilli and fry for 2-3 minutes.

3 Tbsp (45ml) honey

Heat oil in a pan and fry onion until golden, about 5 minutes.

Add cream, mustard and coriander and simmer sauce gently for 5 minutes.

ASIAN-STYLESMOKEDPORKRIB-EYESTEAKSWITHCREAMYGARLICSAUCE

SERVES Combine4 zip-sealingredientsmarinadeinalargebag.

½ red chilli, chopped

Sesame seeds, spring onion and fresh coriander, for garnishing Coleslaw or salad, for serving

Handful choppedfreshlycoriander

1 clove garlic, sliced

Garlic sauce:

½ -1 small bulb garlic

Season 1 (about 1.2kg) chicken well with salt and milled pepper and rub with 2 Tbsp (30ml) ground cumin and juice (90ml) and grated peel of 2 limes. Place chicken over an opened 500ml can of cider, inserting into cavity. Place upright over coals and cover with a lid. Combine 2-3 Tbsp (30-45ml) olive oil or butter with remaining lime peel and juice for basting. Braai chicken for 1 hour or until cooked through, basting after 30 minutes. Serve chicken on a platter with salad leaves, pickled oniona, snacking cucumbers and grilled pita breads or roosterkoek on the side, if you like. SERVES 4-6

Asian-style smoked pork rib-eye steaks with creamy garlic sauce

SPRING 2022 pnpfreshliving.com 53 COAL PLAY

Place chicken in a deep dish, baking bag or large zip-seal bag. Cover with coconut milk and buttermilk, close or cover and marinate for 1-3 hour in the fridge. Remove from fridge and allow to come to room temperature for 30 minutes. Prepare medium-hot coals – you should be able to hold your palm just above grid for 7-8 seconds. Remove chicken from dish, bag or packet

A ﬂattie is one of the most foolproof things to braai. We’ve marinated it in buttermilk and coconut milk for tender meat and a creamy mouthfeel.

Dish up chicken with vegetables on a platter, scattering with fresh coconut and micro herbs, if using, and serve with dressing on the side.

COCONUT SPATCHCOCK, GRILLED GREENS AND CREAMY DRESSING

Braai until charred and softened, about 5-8 minutes. Remove from heat and keep warm. When chicken is done, remove from heat and rest for 10 minutes. Combine seasoningredientsdressingandtotaste.

1 (about 1.2kg) whole free-range chicken, ½spatchcockedcan(200g)coconut milk 1 cup (250ml) buttermilk 2 Tbsp (30ml) lemon and herb spice Salt 1 lemon, halved 1 packet (200g) baby fennel 1 packet (200g) baby leeks 1 packet (200g) asparagus Freshly shaved coconut and micro herbs, for serving (optional) Dressing: ¼ can (100g) coconut milk 2-3 Tbsp (30-45ml) olive oil blend Juice (60ml) of 1 Saltlemon and milled pepper 1 chilli, Handful(optional)choppedfresh coriander, chopped SERVES 4-6

Season chicken all over with lemon and herb spice and salt. Braai chicken for 45-50 minutes, turning over every 5-8 minutes or as needed. (Using a folding braai grid is best for easy turning.) Keep adding new coals, or move them around to maintain the heat. Slice vegetables in half, season and toss lightly in some oil.

and use a pastry brush to wipe off marinade. (Discard it.)

1 Tbsp (15ml) olive oil + extra for drizzling

Cover and marinate for 20-30 minutes, letting fillets come up to room temperature.

1 tsp (5ml) ground cumin

Place on a platter with steak slices, garlic bread and herbs. To serve, have guests dollop tomato and steak on bread.

Season fillets well. Combine spices, oil, Worcestershire sauce and herbs and roll steaks in mixture.

sauceWorcestershire

ostrich

2 (about 500g each) fillet steaks

GOOD IDEA

origanum, leaves picked + extra for 4-5servingtomatoes 1 homemade

1 tsp (5ml) ground coriander

SERVES 6-8

Prepare hot coals –you should be able to hold your palm just above the grid for 5 seconds.

Season tomato pulp and drizzle with olive oil.

2 Tbsp (30ml) smoked paprika

Pinch ground cloves

Serving ostrich steak on it’s own? Combine 1/ ³ cup (80g) room-temperature butter with 1 Tbsp (15ml) smoked paprika and some chopped thyme. Serve flavoured butter dolloped over hot steak for a creamy finish.

OSTRICHSMOKY FILLET WITH TOMATO AND BREADGARLIC

bread,

South African venison meets Spanish flair! As ostrich is a lean meat, you’ll want to load up

, leaves picked + extra for serving 2 sprigs

1 Tbsp (15ml)

on garlic butter and fresh tomato for extra juiciness.

Grilled pepperspadrón(optional)

Sear steaks for 5-6 minutes a side, turning 90 degrees every 2 minutes. Set aside to rest for 10 minutes, then slice thinly.

6 sprigs fresh thyme fresh garlic braaied

Salt and milled pepper

Grate tomatoes in a bowl (slice off a little edge to expose flesh and use the rough edge of a box grater). Discard skin.

braai for 20-25 minutes, rotating meat in the same direction every 5 minutes. meat aside to rest for 15 minutes.

Serve

is a bulky steak that’s made to share and has succulence guaranteed. Serve it with wraps and fresh,sauce.pesto-like

sauce, peppers,

medium heat. Turn meat over and

Set

Blitz sauce ingredients together. steak sliced, with tortillas, salad bits and lemon wedges on the side, for each person to build their own wrap.

Picanha

braai, to

COAL PLAY 1 (about 850g) picanha Saltsteakand milled pepper 2 Tbsp (30ml) dried origanum 2 Tbsp (30ml) ground coriander 2 Tbsp (30ml) ground cumin 1 Tbsp (15ml) garlic powder 1 Tbsp (15ml) smoked paprika 1-2 tsp (5-10ml) brown sugar Romanesco sauce: 250g red peppers, roasted and deseeded 4 tomatoessundriedin olive oil 1-2 Tbsp (15-30ml) sherry vinegar 1 tsp (5ml) smoked paprika Pinch peppercayenne ½ packet (50g) roasted almonds 1 large clove garlic, sliced ¼ cup (60ml) olive oil Salt and milled pepper For serving: Grilled tortillas, blistered snacking peppers, salad bits and lemon wedges SERVES 6-8 Prepare hot coals – you should be able to hold your palm just above grid for 5 seconds. Season steak well all over. Combine dried herbs, spices and sugar and rub all over meaty sides of steak.

Braai steak fat-side down for slightly minute. some of the hottest coals to the side of the create

4-5 minutes, rotating

every

Move

BRAAIED PICANHA WRAPS WITH ROMANESCO SAUCE

Preheat oven to 180°C. Line an oven tray with baking paper. Lay chicken skin from 6 breasts or thighs flat on the tray. Sprinkle with salt, top with another sheet of baking paper and weigh down with another oven tray. Bake for 20-30 minutes until crispy. Remove skin from tray and set aside to cool. Mix chicken oil from oven tray into ½ block (250g) soft butter. Once crispy skin is cool, chop finely and add to butter. Season, add grated peel of 1 lemon and mix well. Tightly roll butter mixture up in clingfilm or baking paper to form a log. Chill in the fridge and slice into discs for serving.

Rich, creamy and packed with OTT flavours – our in-house foodies’ latest obsession? Crispy chicken-skin compound butter! Get a load of this baby... you know you want to

CHICKEN-SKINCRISPYBUTTER

MAKES 1 CUP

, ZEEMANLORRAINE

58 pnpfreshliving.com SPRING 2022

PHOTO: MURPHYTOBY STYLING:&RECIPE DAMONGAIL ASSISTANT:FOOD SCHEEPERSKRISTEN INTERNS: JACOBSKEENAN

Great on just-baked bread or toast, on hot scones or savoury waffles, or use as a basting.

COMPOUND BUTTERS

Softened butter mixed with flavourings like herbs, aromatics or spices, and then chilled in the fridge to firm up. Serve sliced into discs on hot steaks or fish until it melts into a delicious sauce, or spoon over your favourite veg dishes.

Trendalert BUTTER ’EM UP!

The velvet flavour burst your dish needs!

Sweet & tangy Hawaiian Chicken Stir fry Directions 1.In a bowl, combine the Maizena, sugar, black pepper and dark soy sauce and mix withthechickenfillets. Heat 2 tablespoons of olive oil in a large wok or non-stick frying pan over high heat. 3.Ensure that the pan is hot before frying the chicken until golden brown, then remove and set aside. 4.To the same pan, add another 1 tablespoon of olive oil. 5.Toss in the onions and garlic and fry for 4 minutes. Add the frozen McCain Hawaiian Stir Fry and cook for 8 –10 minutes over high heat. 7.Stir in the chicken and light soy sauce and cook for 2 minutes. 8.Season with salt according to taste. 9.Sprinkle with fresh chopped basil, sesame seeds and serve with rice or noodles. 5 minutes • Cooking Time: 20 minutes • Serves: 4 1. In with the 2. 3. Ensure that 4. To 5. Toss 6. 7. Stir 8. Season 9. Sprinkle Ingredients 700 g Frozen McCain Hawaiian Stir Fry Vegetable Mix 500 g chickenfillets,cubed 3 tablespoons olive oil, divided 1 teaspoon Maizena 1 teaspoon sugar 1 tablespoon dark soy sauce ½ teaspoon black pepper 1 onion, thickly sliced 2 cloves garlic, crushed 2 tablespoons light soy sauce Basil, Sesamechoppedseeds A delicious, crunchy and colourful Hawaiian Chicken Stir fry cooked to perfection in a sweet and tangy sauce.

PHOTOS: TOBY MURPHY RECIPES AND STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

SPRING 2022 pnpfreshliving.com 61

INTERNS:FOOD JACOBSKEENAN , ZEEMANLORRAINE Baste ’em, grill ’em, throw them on the coals – we share six punchy and braai-worthy skewer ideas, from boozy pork espetadas to sweet-and-sticky dessert stokbrood. Go on, stick ’em up! BRAAI HEROESQUICKSTICKS

Sticky citrus chicken and fruit kebabs

Chakalaka rub:

3-4 nectarines, quartered

2-3 Tbsp (30-45ml) olive or canola oil

Cut chicken into strips and season. Combine chickeningredientsmarinadeandcoatthoroughly. Marinate for 1 hour. Thread chicken on bamboo alternatingskewers,withfruit.

¼ cup (60ml) olive oil Lemon wedges and rocket, for serving

¼ cup (60ml) brown sugar

1 tsp (5ml) ground Saltgingerand milled pepper

BRAAI HEROES

¼ cup (about 35g) each raw peanuts and cashews

STICKY FRUITCHICKENCITRUSANDKEBABS

Serve with a side of braai halloumi. You can use other stone fruit, such as peaches or apricots.

2 sprigs each thyme and rosemary, leaves picked and chopped Salt and milled pepper

1 red onion, cut into thin petals

The combo of crunchy nuts and mushrooms is an unexpected match made in heaven!

Serve with a generous squeeze of lemon juice and couscous salad.

Marinade:

Glug of olive oil

1 punnet (250g) mushroomsportabellini, halved

1 Tbsp (15ml) garam masala

1 Tbsp (15ml) chili flakes

Braai over medium coals for about 8-10 minutes until caramelised and cooked through.

crushed garlic & ginger ½ tsp (3ml) smoked paprika or chipotle spice

SPICY NUTSKEWERSMUSHROOMBALSAMICWITHSPRINKLE

Lemon wedges and couscous salad, for serving (mix cooked couscous, cucumber, red onion, mint and pomegranate rubies)

Combine6-8

spice rub ingredients. Place tofu between two oven trays lined with kitchen paper, and squeeze to remove excess moisture. Combine half the spice rub with olive oil and coat pressed tofu. Marinate for 1 hour. Thread about 4 cubes of tofu onto each bamboo onion.alternatingskewer,withredSeason.

Marinade:

Stir until sugar dissolves. Simmer for 15 minutes, then set aside to cool. Pour cooled marinade over mushrooms and leave to marinate for 45 minutes.

Toast nuts in a dry pan, then season with salt, chop roughly and mix. Serve skewers sprinkled with nuts.

Juice (60ml) and grated peel of 1 lemon

MAKES Combine6 overingredientsmarinadeinasaucepanmediumheat.

62 pnpfreshliving.com SPRING 2022

Live Well extra-firm plain tofu, cubed

MAKES

4-6 (600-800g) chicken thighs, deboned Salt and milled pepper

A few pinches salt

of 2 limes

Braai over medium-hot coals for about 20 minutes, turning and basting regularly with leftover marinade.

This spice rub keeps in the fridge for up to two months. Use on steaks, chicken or add to other marinades.

Braai over medium-hot coals for about 5 minutes a side until crisp but not dry. Serve with lemon wedges and rocket.

1 tsp (5ml) ground turmeric

½ cup (125ml) soy sauce or sauceWorcestershire

MAKES 8-10

½ cup (125ml) balsamic vinegar

SKEWERSSPICEDCHAKALAKA-TOFU

1 Tbsp (15ml) medium curry powder

3 packets (200g each)

3 Tbsp (45ml) orange marmalade Juice (60ml) and zest

1 Tbsp (15ml) sugar

2 tsp (10ml) PnP

1 Tbsp (15ml) paprika

Thread mushrooms onto bamboo skewers.

Jerk spice rub:

4-6 sprigs fresh thyme

800g (13-15) vannamei prawns, shelled, deveined

6 fillets (about 1kg) silverfish (carpenter) cut into medium chunks, or any firm white fish of choice

1-2 red peppers, deseeded and cut into chunks

MAKES 12-16

JERK KEBABSSEAFOOD

Island-inspired kebabs take a fish braai to the next level.

1 tsp (5ml) nutmeg

Juice (60ml) and grated peel of 2 limes

1 pineapple, peeled and cut into chunks

Marinate for 30-60 minutes in the fridge.

Thread fish and red pepper onto 6-8 bamboo skewers.

Thread prawns, pineapple and red pepper onto 6-8 separate skewers.

Melted butter, for basting Lemon wedges, chopped fresh parsley and/or micro herbs, for serving

Mix spice rub ingredients. Place fish and prawns into separate bowls.

Handful parsley, chopped Salt and milled pepper

1 Tbsp (15ml) cayenne pepper

1 tsp (5ml) cinnamon

1 tsp (5ml) brown sugar

Cook over medium coals –fish for about 5 minutes a side, prawns for 3-4 minutes a side, basting both with butter. Serve with lemon wedges and herbs.

Sprinkle each with 3-4 Tbsp spice mix and gently rub to coat thoroughly.

2 cloves garlic, minced

1 Tbsp (15ml) smoked paprika

1 tsp (5ml) chilli flakes

1 tsp (5ml) allspice

notes

Combine 1¾ cups (270g) self-raising ﬂour, a pinch of salt and 1¼ cups (310ml) PnP double-cream plain yoghurt. Knead to form a soft dough, about 8-10 minutes.

yoghurtQuicknaan

MAKES ABOUT 10

Generous of it’s

the same Bellingham quality with fewer calories, perfect with this smoky pork. BELLINGHAM LIGHT PINOTAGE, R100

Divide into about 10 medium-sized balls and roll them out into an oblong shape (about 2mm thick). Grill over medium heat on the braai or in a griddle pan for 3-5 minutes, ﬂipping halfway through.

PAIR WITH

porkhoney-glazedBoozyespatadas

red fruit –

SERVE WITH cream-cheese frosting, if you like: whisk 1 tub (175g) cream cheese with 1½ cups (185g) icing sugar and a squeeze of lemon juice.

BRAAI HEROES

Combine 1 cup (250ml) each water and sugar with 3-4 cinnamon sticks in a saucepan. Bring to a simmer over medium heat, stirring until sugar completely dissolves. Set aside to cool. Divide 1kg store-bought bread dough into 5cm balls, and roll them into long strips about 1mm thick. Twist around a bamboo skewer to create a long spiral. (Ensure only the tips of the skewer are exposed). Braai over medium coals for 10-12 minutes, turning often. Brush with generous quantities of cooled cinnamon syrup as they come off the braai.

MAKES 15-20

You’ll easily inhale about three of these in no time – they’re that good!

Cut 2-3 packets (about 400g each) PnP beechwood smoked pork steaks into large chunks. Season Combine 1/³ cup (80ml) each honey and brandy, ¼ cup (60ml) each olive oil and Worcestershire sauce, 3 Tbsp (45ml) treacle sugar or brown sugar, 2 chopped garlic cloves and 2 Tbsp (30ml) sumac (or 1 Tbsp each lemon zest and milled pepper). Pour over pork and coat well. Marinate for at least 2 hours or overnight. Cut 2 fennel bulbs into medium chunks. Thread pork and fennel on bamboo skewers. Braai over medium-hot coals for 20-25 minutes, turning regularly, until cooked through. Serve with naan bread (see opposite), garnished with fennel curls and chopped fronds. MAKES 5-8 –

Hulamin Aluminium Food Containers is the superior choice for versatile, hygienic food packaging. Manufactured in South Africa, our food container products ensure freshness and preserves the delicious taste that was intended. In addition to aluminium being 100% recyclable, Hulamin Containers lead the way with ‘doing more with less’, which is why our aluminium containers are manufactured with approximately 50% recycled material. Think future. Think aluminium. Discover more at www.hulamin.co.za ALUMINIUM

You can replace the brandy with apple juice.

“CINNABON” STOKBROOD

THE FUTURE OF PACKAGING

BOOZY HONEY- GLAZED PORK ESPATADAS

PHOTOS: ADEL FERREIRA

SPRING 2022 pnpfreshliving.com 67 STREET FOOD

We all know and love street food – from fluffy amagwinya and lekker chicken tikka skewers to braai classics made modern. Melissa Ndlovu meets three vendors who make a living off cooking and selling SA-style street food. Walk this way...

strhitLet’stheeets

Ahmed’s Tikka House

68 pnpfreshliving.com SPRING 2022 STREET FOOD

Ahmed was born in Pakistan but has lived in South Africa for as long as he can remember. “My food is influenced by my heritage but it also has some Malay influences.” The best picks on his menu? “Hands down, the mixed grill platter” – a delicious combination of all the local meaty favourites like steak, wors and chicken marinated in spices and dry-roasted on an open flame. And since I got stuck into it (my meat-free moment out the window – eek!), I just had to add a warm, buttered bread roll – for balance, of course.

Food over the flames, just the way we like it.

I grew up on the Cape Flats, so a classic tikka chicken combo is something I know very well. My local community had a chicken tikka stand on every corner, and when I got a whiff of Ahmed Kaka’s spiced nosh, it transported me to Friday nights at the local corner shop… hurrying to get in line so I can scoop up the best chicken pieces. Ahmed’s Tikka House has had many hungry customers lining Bo-Kaap’s Rose Street in Cape Town for over 20 years. His secret recipe? “It’s a secret for a reason. My lips are sealed!” he says. What started as a modest tikka stand quickly grew into a fully fledged restaurant, but the heart and soul of the business are the curbside offerings. He flips over the spiced sausages, pokes the coals and jokes about how the business keeps him young. “When I’m grilling for customers, it’s like a family gathering. I see the children playing while they wait in line and it takes me back to when I was a kid. It keeps me young at heart.”

We all have our unique sense of taste, especially when we’re craving something wholesome, and for my husband it’s all about traditional African food. That rich, buttery umngqusho (samp and beans) with juicy beef and gravy and a plump vetkoek to mop it all up. While there are many vendors selling the likes of these everyday eats, Hubby dearest confessed the go-to place in the Mother City is Nombuso’s Restaurant. Front and centre in the city’s Grand Parade market, Nombuso’s boasts stunning views of the City Hall and Table Mountain, all while serving up ekasi cuisine to everyone who wants a bite. At 9am on a Friday morning, it’s busy as ever, with Nombuso popping out to pick up the freshest cuts of meat for the day, while shop assistant Zinhle greets hungry customers on their way to work. “Things get very busy here!

You can see we’re already heating up with orders,” she says. Zinhle’s been cooking up a storm alongside Nombuso for five years now and says every day comes with its own challenges, but serving her childhood foods is something she loves. The favourites? “Breakfast amagwinya with polony and, of course, creamy umngqusho, mixed veggies and beef stew.” In between chats, she hurries to the kitchen to announce the orders and comes running back to take the next one. I’m not big on red meat, but the melt-in-your-mouth beef stew made it onto my white shirt, into my lap and into my belly. It was so good, I was licking my fingers all the way to the car.

Customers dart in and out and regulars let us know we’re in the right place for some proper home-style grub… They were not wrong!

SPRING 2022 pnpfreshliving.com 69 STREET FOOD

RestaurantNombuso’s

70 pnpfreshliving.com SPRING 2022 STREET FOOD

Mosi Smoke & Braaihouse

Who can say no to a good ol’ braai? Not me! So I was quite intrigued when I stumbled upon Mosi at the Maker’s Landing food community. Located alongside the Cape Town Cruise Terminal, it’s one of the first foodie destinations visitors encounter when they dock at the harbour. Owner Oginga Siwundla says he’s not a trained chef but always dreamt of owning his own restaurant.

“Food has always been a big part of my life. My mother was my greatest influencer because she taught my brothers and me how to cook,” he says. After a stint on reality TV show My Kitchen Rules, OG (as he’s affectionately known) saw an opportunity to share his African heritage through a braai-themed concept. He has fond memories of childhood favourites like irostile (roosterkoek) being cooked curbside on an open fire, but says the top sellers at his restaurant are the sharing plates of beef brisket and chicken wings with deep-fried pap balls, or the delicious lamb and beef wors. “If you ever eat out in ekasi and have a braai, sharing is always involved. It completes the experience.”

“My mother was my biggest influencer because she taught my brothers and me how to cook.”

HIGH SOBRIETY

Intolerant But Somehow Still Eat Cheese Month.

Darrel Bristow-Bovey tosses out his wine glasses and goes dry for a month... well, almost!

“Because you said you were.” “When?! I must have been drunk.”Hersilence said a lot.

“So, you’re doing OcSober this year, right?” said my partner.

HIGH SOBRIETY

But here I was, coming up for October already, and just my luck I hadn’t been run over by a “What’scar. the point of OcSober again?” I said, stalling for time. “Is it for charity?”

She looked at my partner and my partner looked back with an expression that said: “You see? This is what I deal with every day.”

It must have been last November when I promised that. There’s almost nothing I won’t commit myself to, so

There was a silence. Men over 40 with prostates aren’t the only ones who spend their days trying to forget uncomfortable facts.

“Oh yes,” I said “Next year. Definitely.”

72 pnpfreshliving.com SPRING 2022 LIGHT RELIEF ILLUSTRATION: LATIMERPATRICK

couldn’t move without bumping into some dude with new-grown face fungus on his upper lip, claiming he’d done it for prostate awareness. TheDoegotism.youthink there’s a man in the world over 40 who needs to see your bristly mug to remember prostate checks? We’re very aware we need prostate checks, thanks very much. It’s a horrible lurking knowledge that we do our best to “Forgetignore.doing it for charity,” said my partner. “Do OcSober for your own sake.”

“We’d better throw out those bottles of sauvignon blanc you hid in the laundry,” I added, “just in case we’re tempted...”“Okay,fine,” she said at last. “But next October then. We’ll do OcSober next year.”

I wasn’t even exactly sure what OcSober is. There are so many months nowadays, I’m never sure whether it’s Hiccups Awareness Month, or the Thirty Days of Activism Against Scurvy, or National Solidarity with People Who Are Lactose

This was a new level of aggression. I was just opening my mouth to protest some more, but I realised it was no good. When my partner has made up her mind, it takes extraordinary measures to change

“Fine,”it. I said. “Okay. We’ll go dry, just to prove we can.”

“Great! That’s amazing. You’ll be glad you did, you’ll see.”“And maybe your mom will join us. She’s coming to stay with us, isn’t she?”

“So… OcSober… Is that the month of not eating calamari?”“No.And calamari is squid, not“Bringoctopus.”AnOctopus to Work“YouDay?”know exactly what it is. You said you would spend the whole of October without a drink. I’m doing it with you.”

I don’t care – someone must take a stand. Remember Movember? For years and years, every November you

I looked at her suspiciously. “Why do you say that?” I asked.

long as it’s far enough away. I always think, “You never know, I might get run over by a car before then.”

My partner knows how I feel about charity events. A friend of hers recently announced she was climbing Table Mountain ten times in a week for underprivileged children.

“How does climbing Table Mountain ten times help underprivileged children?” I asked this friend. “Do they need the exercise? Are you taking them with you? Wouldn’t they rather have some“Youmoney?”giveme the money,” she explained, “and I give it to “Whatthem.” does that have to do with you climbing Table Mountain?”“Yougive the money because I’m climbing the mountain.”“ButIdon’t care if you climb the mountain. I’ll give money to the kids, I suppose, since now I’d look bad if I didn’t, but I’m not paying you to climb the mountain.”

PREP TIME 15 MINUTES COOKING TIME 10 MINUTES

Resting your steak after cooking gives the juices time to redistribute and traps in all that beefy ﬂavour. As a rule, rest meat for one minute per 100 grams.

WAGYU RIB-EYE

COMPILED BY GAIL DAMON & MELISSA NDLOVU PHOTOS: DONNA LEWIS

The chunky Denver cut comes from the under-blade of the shoulder, directly below the bone. This muscle gets little use, resulting in a deliciously tender cut of beef. Denver steak is well-marbled, has a rich, beefy ﬂavour and is ranked the fourth most tender cut of beef. Well, we like the sound of that!

FOR SERVING: Coat in a simple, ﬂavourful rub made of salt, rosemary, mixed peppercorns and garlic powder. Sear in a preheated cast-iron pan with butter, basting as it cooks, for 3-4 minutes a side (or 5-7 minutes a side for a well-done steak.)

THE STEAKS ARE HIGH

DENVER

INTERN:FOOD BUYSDYLAN

The best of both worlds! This cut combines the distinctive marbling of wagyu beef with one of the most premium cuts you can get. Cut from the rib section, this ﬂavourful steak is a tender and juicy piece of meat.

FOR SERVING: Liberally season with salt, pepper and a glug of olive oil, and sear in a preheated cast-iron pan with butter, basting as it cooks. For best results cook for 3-5 minutes a side or until a caramelised, dark crust develops before turning. Rest for at least 10 minutes before serving.

We’re breaking down the differences between two sought-after steak cuts – and let you in on how to cook them to juicy perfection!

Make sure to bring meat to room temperature 30 minutes before cooking. This is the key to a perfectly cooked steak with tenderness!maximum

GO MEDITERRANEAN

Move over braaibroodtjies – flatbreads are the new braai bread! Top them or fill them with delicious flavours, or simply enjoy as they are

MAKE IT MELT

Flat-outfabulous

PnP Crafted Collection tomato & chilli preserve and 2-3 Tbsp (30-45ml) grated mozzarella, and close with the other disc.

Brush with melted garlic butter and serve sprinkled with dukkah, toasted nuts and hummus.

76 pnpfreshliving.com SPRING 2022 GET INSPIRED

Turn to page 64 for thisdoughbasicrecipe

Roll out two dough balls into 5cm discs. Top one with 1 Tbsp (15ml)

PLAIN AND SIMPLE

Pinch the sides closed, brush with olive oil and grill for 3-5 minutes a side.

Brush with melted butter as it comes off the coals.

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Travelling solo can be one of the most exciting, eye-opening and liberating experiences, no matter your age. It offers ample opportunity for self-reﬂection and growth, combined with the joy of boundless freedom. It can also be daunting, especially if you’ve never travelled by yourself before. So, to help you along, here are some useful tips.

Learn the language

78 pnpfreshliving.com SPRING 2022 GET INSPIRED

“Hello, please, thank you, excuse me, sorry”.

Taking a solo trip has list. Now, with a what you need to know about travelling

alone

make all the difference, with some places more suited to solo travel than others. Travel insurance will give you peace of mind, and is a good idea in case of extraordinary events (like Covid-19), as is keeping loved ones back home constantly notiﬁed of whereabouts.yourApps like

Solo travel really is a photography enthusiast’s dream. With no set plan, a day can easily be spent capturing bustling side streets and totheit’syourselfitlandscapes.beautifulAndwhencomestoputtinginthepicture,goodtolookbeyondselﬁeandreachoutsomeoneelse.

Thrifty travel is great but when you’re by yourself, waiting around in airports and stations for those penny-saving transfers can be a drag. Balancing out whether bargains are worth the added time, and rather budgeting in a clever way, can make for a better all-around experience. When booking a trip and hunting for bargains, imagine how you will feel on the day. For example, was it worth saving money if you must wait longer at the airport, or if you must catch a bus and endure a long road trip instead of ﬂying? It’s always great to save money but ask yourself if it’s worth it if it wastes a precious day of your holiday.

pandemic behind us (phew!), here’s

One of the top concerns for people planning a solo trip is safety. While it pays to be cautious, it shouldn’t stop you from heading off on your next adventure. Picking the right destination can

Experience the delicious tastes of Africa with Amarula Ethiopian Coffee ﬂavoured liqueur. This new addition to the Amarula range perfectly combines the unique ﬂavour of natural marula fruit with the rich, youbeansmocha-chocolatefragrantundertonesofsingle-originEthiopianarabica–providingwithadrinkingexperiencelikenoother.TworeadersstandachancetowinAmarulahampersworthR1760each.Toenter,turntopage112.

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Make some effort to learn a few phrases in the native tongue. It can make a huge difference to how you experience a country, especially when you don’t have anyone with you to rely on for translations.

Start with the basics:

Be your photographerown

Capitalise on the “fresh start” effect. Research suggests that people achieve their goals better when they start at a specific point in time or “temporal landmark”. This can be anything from the beginning of a new year, the first day of a month to your birthday or, in this case, springtime. You may find this helps with feeling – and staying – motivated.

Now is the time to chase the gloom away and get a fresh money boost. We show you how to review your finances as everything around you starts blooming too

Spring is an ideal time to take a moment and assess the state of your ﬁnances. It’s a great time of year for evaluating your annual goals and what ﬁnal effort you require to reach these before the year ends. Perhaps you only need some tweaks to your spending, or maybe a brutally honest self-talk. As we try to stretch our rands further and further, it’s empowering to know exactly what’s going on with our money.

While there are many things we can’t change ourselves, now more than ever we should focus on those

PROMOTION

BLOSSOMTHISSPRING Make your money

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

Living in South Africa has been challenging these past months, to say the least. From crippling fuel hikes and rising interest rates to food price increases that can bring you to tears, there’s no doubt we’re all having a tough time. Loadshedding hasn’t made things any easier either, along with all the chilling developments elsewhere in the world.

things that we can change – like how we manage our money.

It’s important to get a clear picture. Review your expenses and identify the “big-ticket items” and where you can cut down. You’ll need to be objective, even ruthless. If you sense that you’re not up to the task, ask a trusted friend or family member to assist. Their perspective could go a long way in assessing your habits with a more balanced view.

When it comes to food, you may have to ditch the heavy expense hitters and luxuries. Fortunately, we are heading towards warmer days, so cold meals will be great for ending the day off on a cool note. Spend some time looking up tasty meal ideas, such as salads and sandwiches. Plus cold meals don’t only save on electricity, they tend to require less prep and cleaning time too, so you’ll have more time and energy to focus on your loved ones… Or yourself.

THINK LONG TERM

Once you have identified ways to spend less, consider setting up an emergency fund to boost your financial efforts. Start with just R500 a month and put this into a unit trust, which is a safe and secure investment vehicle. Investing truly is for everyone. It’s a vital part of securing your financial future and enabling your household to face even the hardest times. Plus, investing now may allow you to benefit from increasing interest rates and use the economic upward cycle to your advantage. Now who wouldn’t want that!

Focus on what matters

2 43 5

For entertainment, use the warmer weather to focus on what really matters: you and your loved ones. Perhaps weekend brunch dates with your bestie are your guilty pleasure, but have you considered that springtime is an excellent opportunity to spend time in nature and simply enjoy good company, without the fuss and frills? Give it a try. Instead of a costly meet-up, why not go for a walk instead? Other than travel costs, you won’t need to spend much – not to mention the beneﬁts of exercise and sunshine. Or pack a few treats (remember those cold meals we talked about?) and take the kids for a fun day out at a nearby park.

Know what’s in your wallet

1

This may seem far off, but don’t forget your ﬁnancial future. After all, today’s efforts to cut expenses and invest your money wisely are what make for a brighter tomorrow.

At the moment we’re all struggling to afford food and fuel. Thinking creatively could reduce how much you spend on these items. For example, when travelling to work, is there a colleague or friend who lives and works in the same area so you could start a lift club? Or perhaps changing your mode of transport will save you a few much-needed bucks? You might need to adjust – for example, travelling may take a bit longer than before – but, as with any change, over time it will become natural. The beneﬁt of saving money is certainly worth it.

Visit oldmutualinvest.com/individualtoﬁndoutmore.

Don’t expect your finances to magically improve. You’ll have to work at it. Will it be difficult? For sure. Will it take discipline? Certainly. Will you need to be patient? Absolutely. But the results will be worth it. Make sure your heart and mind are fully in it. For this to work, you’ll need to be 100% convinced that it’s necessary to overhaul your finances and do money things differently. Tap into the springtime energy, that sense of renewal and optimism of a new season, to get through the days when you just want to cash in.

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

First things first

GET CREATIVE

Clothing your growing children can also leave your ﬁnances in bad shape. How about hosting a clothes swap with friends and family, or selling your kids’ clothes online and using the income to buy the new necessities? Or, if you’re feeling super inspired, get the trusted sewing machine out and let your creativity run wild.

PROMOTION TEXT: COLQUHOUNSILKE

Old Mutual Unit Trust Managers (RF) (Pty) Ltd is a registered manager in terms of the Collective Investment Schemes Control Act 45 of 2002. The fund fees and costs that we charge for managing your investment are set out in the relevant fund’s minimum disclosure document (MDD) or table of fees and charges, both available on our public website or from our contact centre. Old Mutual is a member of the Association for Savings and Investment South Africa (ASISA). WANTING TO DISCOVER DESTINATIONS?NEW The South African stock market makes up less than 1% of the global market. A well-diversified portfolio includes offshore investments, giving you access to various geographies, economies and sectors in developed and emerging markets. With the Old Mutual Global Equity Fund, your money can go globe-trotting. To learn more about our offshore solutions, visit oldmutualinvest.com/offshore DO GREAT THINGS EVERY DAY

Johannesburgwww.astralchicken.com0112060600, Cape Town 021 505 8000, Durban 031 563 3661 Follow us on Great South African Chicken Every Day! A new look & feel for the County Fair Crumbed Range

Frozen ingredients are a dream come true when you need to whip up quick and easy family meals. We give you pocket-friendly ideas on how to make freezer staples the star

Freshlyfrozen

SPRING 2022 pnpfreshliving.com 83 ON A SHOESTRING INTERNS:FOOD JACOBSKEENAN , BUYSDYLAN

PHOTOS: DONNA LEWIS RECIPES AND STYLING: CHAD JANUARY

Bake chicken cutlets at 180°C for 12-15 minutes, until cooked. Heat canola oil on high heat in a pot. Dust onion rings with flour and deep-fry in batches until crispy. Heat olive oil, spice mix and paprika in a pan over low heat for 2-3 minutes until fragrant. Allow to cool completely. Swirl half the spicy oil into yoghurt. Make the gyros by combining ingredients to form a soft dough.

Divide into 4 balls. Roll out each ball on a floured surface into large oval shapes. Heat a griddle pan to just before smoking. Brush gyros with oil and fry in a griddle pan for 2-3 minutes per side.

Take this recipe up a notch by adding crispy bacon or sliced chorizo. 1 box (400g) PnP frozen Canolachickencrumbedcutletsoil , for 2deep-frying onions, sliced into thin rings ¼ cup (60ml) cake flour, seasoned 3 Tbsp (45ml) olive oil 2 Tbsp (30ml) PnP chilli explosion spice mix 1 Tbsp (30ml) paprika 1/³ cup (80ml) plain yoghurt 2 tomatoes, sliced Handful shredded iceberg lettuce ½ cucumber, Freshjuliennedcoriander or parsley, for serving Lemon wedges and grated peel, for serving Gyros: 2 cups (500ml) cake flour 1/³ ½ cup (125ml) plain yoghurt 2 Tbsp (30ml) chopped parsley or coriander 1 tsp (5ml) salt ½ tsp (3ml) garlic powder (optional) Canola oil, for frying

MAKES 4

QUICK CRISPY CHICKEN GYROS

To assemble, spread gyros with dollops of spicy yoghurt. Top with chicken, tomato, lettuce, cucumber and crispy onion rings. Drizzle with leftover chilli oil, garnish withlemonparsley/corianderwithandpeel,andservelemonwedges.

84 YOU’VEIFGOT 30 MINS

cauliﬂower “rice”, corn, garlic, parsley, chilli and spice. Mix in egg and ﬂour to form a batter and season well. Heat oil in a large skillet over medium heat.

For serving: eggs, poached bag (150g) Swiss chard wilted

, deseeded and chopped 1 Tbsp

¼ cup

cake

Spoon a quarter of hash mixture into skillet and ﬂatten. Fry for 8-10 minutes per side, until golden and cooked through. Repeat remainingwithmixture.

A comfort-food

coriander) 3 red

,

Place

MAKES 4 grated potato in a clean tea towel and squeeze out excess moisture. Blitz cauliﬂower for a few seconds until it resembles rice. Combine potato,

large potatoes, peeled and 200ggratedPnP frozen cauliﬂower, thawed 1 cup (150g) frozen corn, thawed 3 cloves garlic, 3choppedTbsp(45ml) chopped parsley

3 (

WATERFORD ESTATE PECAN STREAM CHENIN BLANC, R100 PAIR WITH Hints of fresh pear, peach pip, honeycomb and apricots – an elegant partner to these spicy hash browns. classic gets some added heat. about 350g) (or chillies (15ml) whisked (60ml)

paprika or cayenne pepper 2 eggs,

½

Saltﬂourand milled Oilpepper , for frying

Serve topped with poached egg and wilted Swiss chard.

4

SPICY CORN AND POTATO HASH BROWNS ON A SHOESTRING

2 Tbsp (30ml) chopped fresh coriander

2 tsp (10ml) smoked paprika

To serve, top up with hot water or stock, put the lid on and leave for 6-8 minutes or until veg and noodles are cooked.

1 Tbsp (30ml) honey

1 cup (250ml) hot water or vegetable Saltstockand milled pepper

¼ cup (50-60g) frozen broccoli ﬂorets ¼ cup (50-60g) frozen carrots

SPLURGE

Add some leftover meat or chicken – shredded, sliced or chopped – to bulk this up with protein.

Tip out into a bowl or plate, garnish with basil and enjoy.

½ onion, chopped and fried until golden 1 packet (73g)

Squeeze lemon juice

Place paprika, honey, coriander and oil in a 500–750ml jar. Layer with fried onion, noodles, corn, broccoli and carrots. (If prepping ahead of time, place in the fridge overnight.)

SERVES 1

Season, add lemon juice and stir well to incorporate all the ﬂavours (making sure to scrape the bottom of the jar).

Prep this the night before for a work lunch. Simply add hot water and your meal is served in minutes!

The nutrients in frozen veggies are not lost in the freezing process, making them just as do-good as the fresh ones.

2-minute noodles (discard the spice ¼packet)cup(50-60g) frozen corn

Fresh basil, for serving

86 SPRING 2022

CHEAP AND CHEERFUL NOODLE JAR

Glug olive oil

Pour in coconut milk. Add ﬁsh ﬁllets, nestling them in the sauce.

SERVES

½ cup (125ml) coconut milk

ON A SHOESTRING

Notes of cherry, red berries and delicious stone fruit. The perfect springtime sipper paired wonderfully with this ﬁsh bake.

PAIR WITH

COMPAGNIESDRIFTCHARDONNAYPINOTNOIR,R85

Olive oil, for drizzling and frying

Arrange4

2 Tbsp (30ml) sugar

basil leaves and lemon wedges, for serving

Salt and milled pepper

Bake for 15-20 minutes more, or until ﬁsh is cooked through. Heat a glug of oil in a pan over high heat and toast bread chunks until crispy. Serve ﬁsh scattered with croutons and basil, with lemon wedges on the side.

Toss with olive oil and season well.

hake ﬁllets ½ baguette or ciabatta, torn into

Splash Worcestershire sauce (optional)

Handful fresh basil

TOMATO, BASIL AND HAKE TRAY BAKE

tomatoes in a large oven tray, and add garlic and basil.

Bake at 200°C for about 15 minutes or until tomatoes are blistered. Remove from oven,

Bake for a further 10 minutes.

Best served with creamy mash or a bowl of fragrant rice.

1 box (600g) frozen

Freshchunks

1 punnet (300g) PnP salad tomatoes on the vine, halved 3-4 cloves garlic, sliced

Grated peel of 1 lemon

add lemon peel, sugar and sauceWorcestershireandgiveitastir.

WAYS TO DONATE TO ed t Nation. 1. The Pick n Pay ASAP app. 2 Online via the Feed The Nation https://feedthenation.org.za/website: 3. At a Pick n Pay till point. 4. Using your Smart Shopper points. 5. Dedicate an online gift voucher via the FTN website. 6. Snapscan. 7. EFT:Name: Feed the Nation Bank: Standard Bank Acc No: 200 871 811 Acc Type: Business Current Account Branch Code: 006605 SWIFT CODE: SBZA ZA JJ

Chill 1 can (380g) Ideal Milk in the fridge. Combine 2 sachets (80g each) red berry jelly with ½ cup (125ml) boiling water, stir to dissolve, then add ½ cup (125ml) ice-cold water. Cool at room temperature. Whisk chilled Ideal Milk with an electric whisk for about 5-7 minutes until thick and foamy. Add jelly liquid and continue whisking for another 2 minutes until combined. Divide between 6-8 sundae glasses. Chill in the fridge for 2-3 hours until set. Scoop 1 tub (1.5L) neapolitan ice-cream into balls and place on set puddings when ready to serve. Top with chocolate sauce, berries and wafers if you like. SERVES 6-8

BLAST FROM THE

PAST

SWEET NOSTALGIA

INTERNS:FOOD JACOBSKEENAN , ZEEMANLORRAINE

SPRING 2022 pnpfreshliving.com 89

We’ve combined two fabulous favourites – fluffy Ideal Milk pudding with a classic sundae topping.

PHOTOS: TOBY MURPHY RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS

NEAPOLITAN SUNDAE WITH FOAM PUDDING

This Heritage Day we take a trip down memory lane and dish up retro desserts that will take you back to childhood. Get those spoons ready for some delicious time travelling!

1 tsp (5ml) vanilla essence

Whisk cream and sugar together into stiff peaks, and add vanilla essence.

Fresh mint, for serving (optional)

200g fresh berries, such as raspberries and/or strawberries + extra for serving

2 large slabs (300g) milk chocolate

or jelly mould. Set in fridge for 30-40 minutes, until slightly thickened but not completely set. Add berries to jelly. (Adding them at this stage ensures they will “ﬂoat” in the jelly and not drop to the bottom.) Set jelly until ﬁrm, about 1-2 hours.

Pour over jelly and chill for 1-2 hours until set. Run a hot cloth over the outside of the bundt tin or mould, or quickly dip into lukewarm water, to unmould.

¼ cup (60ml) castor sugar

1 packet (80g) red berry jelly

Heat gelatine in the microwave at 30-second intervals (or in another bowl over boiling water). Mix gelatine and coffee into melted chocolate. Fold cream into chocolate mixture until evenly combined.

90 pnpfreshliving.com SPRING 2022

BERRY DESSERTMOUSSECHOCOLATEAND

13/ 5 cup (400ml) cream

SERVES 6-8 Prepare jelly according to packet instructions.

Pour into a 20cm wide x 16cm deep bundt tin

½ sachet (5g) gelatine powder, soaked in 2 Tbsp (30ml) cold water 2 Tbsp (30ml) strong coffee

Serve with extra berries and mint leaves.

Melt chocolate in a glass bowl over a pot of boiling water.

Turn basics into a layered showstopper that will give you all the feels (and some wobbles).

½ cup (125ml) lemon juice

Bake for 35 minutes.

CREMORALEMONY TART

Brush dough rectangle with jam, leaving a 2cm border clean all around the edges, then roll up into a log. Pinch sides and seam together.

SWEET NOSTALGIA

Remove pudding from oven and pour sauce evenly over. Bring up sides of baking paper and crumple together on top, creating a loose parcel.

SERVES

Fresh gooseberries (or canned fruit such as cherries or mini apples, for topping)

¼ cup (60ml) milk

¼ jar (125g) lemon curd

Place log seam-side down on the lined baking tray, brush with egg and sprinkle with almond flakes.

baking paper, creating a 50x30cm rectangle that is about 2cm thick.

Whisk Cremora into milk using an electric whisk, until combined and very frothy. Add condensed milk and whisk to combine.

2 cups (300g) cake flour

½ cup (125g) butter

Sauce:

The baking-paper parcel ensures the pudding sits in the sauce while cooking to absorb it. You could also cut the log in half and place in two lined loaf tins instead, which will have the same effect.

Pour onto prepared biscuit base and chill in fridge for 1-2 hours.

Combine6-8

1 can (385g) condensed milk

Spread lemon curd on tart and top with fruit to serve.

The old-school pantry pud gets an upgrade. Serving it with custard is a must!

Preheat oven to 200°C, placing a tray or dish of hot water on the bottom rack. (This will create steam when baking.) Line a baking tray with baking paper.

4 cups (1L) vanilla custard

Leave to rest for 15 minutes.

1 packet (200g) Tennis biscuits, crushed finely 2/ 5 cup (100g) butter,

Combine8 biscuits and butter and press into the base of a 20cm tart tin. Chill to firm up.

Bake for 15-20 minutes. Remove from oven, cool slightly and slice.

Serve with custard and berries.

Rub butter into flour mixture using your fingertips (or blitz in a food processor) until it resembles rough crumbs.

Whisk while adding lemon juice in a thin stream, until mixture has thickened.

SPRING 2022 pnpfreshliving.com 91

BERRY AND ALMOND ROLY-POLY

Mix sauce ingredients in a pot over medium heat until sugar is dissolved.

½ tsp (3ml) fine salt

½powdercup(125ml) milk

For serving:

Knead mixture until a smooth dough forms.

2 tsp (10ml) baking powder

2 large eggs, beaten Handful raw almond flakes

COOK’S NOTE

1 cup (250ml) sugar

flour, salt and baking powder in a bowl.

¼ cup (60g) butter

Fresh berries of your choice

1/³ cup (80ml) raspberry jam

Roll dough out on greased

1 cup (250ml) water

SERVES

2meltedcups (250g) Cremora

It’s a classic for good reason – easy to make, easy on the pocket, and the creamiest no-bake treat ever!

Cook syrup for 12-15 minutes until it is an amber colour.

Stir butter into syrup. Pour syrup into cake tin and top with pineapple pieces.

Cherries, for serving

Line a 23cm loose-bottom cake tin with baking paper and coat with non-stick spray.

The pineapple delivers a tangy-sweet mousse-like tart. A dessert so easy, your kids can make it by themselves (and they will!).

Combine8 sugar and water in a saucepan over medium heat, stirring until sugar is dissolved, then bring to a boil (do not stir).

Set in the fridge for 1-2 hours or until firm.

Serve cake topped with cherries.

biscuits and butter and press into a 20cm tart tin, covering the base and sides. Whisk condensed milk and lemon juice until thickened, about 5-7 minutes.

1 cup (250ml) cream, whisked to stiff peaks

Sauce:

1/³ cup (75g) castor sugar

Gently fold in cream and combine well.

½ cup (125g) soft butter

92 pnpfreshliving.com SPRING 2022

1/³ cup (80g) butter

Whisk in vanilla essence.

4 large eggs

Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.

Place a plate on top of cake and flip cake over in one swift move.

PINEAPPLEUPSIDE-DOWNCAKE

TARTMARSHMALLOWTROPICAL

1 tsp (5ml) vanilla essence

Spoon mixture onto biscuit base.

GOOD IDEA

Juice (60ml) and grated peel of 1 lemon ½ cup (125ml) canned crushed pineapple, drained ¼ cup (25g) desiccated coconut, toasted ²/³ packet (100g) white or coconut marshmallows, cut into smaller pieces

Preheat oven to 180°C. Combine flour and salt in a separate bowl, then add wet mixture into dry ingredients.

Pineapple pieces (dried or fresh) and coconut flakes, for serving (optional)

Spoon onto pineapple base. Bake for 35-40 minutes or until a skewer comes out clean. Cool in the tin for 5 minutes, remove the cake ring and cool completely.

Remove baking paper.

1½ packets (200g) Tennis biscuits, crushed finely ½ cup (125g) butter, melted 1 can (385g) condensed milk

Cream butter and sugar together until pale and sugar is dissolved, about 8-10 minutes. Add eggs one at a time, whisking to incorporate before adding the next one.

For pineapple topper, slice 2mm-thin pieces of fresh, peeled pineapple and place on a wire rack. Dry out in the oven at 80°C for 5-8 hours.

2 pineapples, cleaned and sliced in 5mm-thick half-moons

SERVES Combine6-8

Serve topped with pineapple pieces (see Good Idea) and coconut flakes, if you like.

1/³ cup (80ml) water

It doesn’t get more retro than this! We’ve used fresh fruit instead of canned pineapple rings and glacé cherries.

1½ cups (330g) castor sugar

2 cups (300g) self-raising flour, sifted Pinch fine salt

Peppermint Crisp cream puffs. Recipe on page 94

SERVES

SPRING 2022 pnpfreshliving.com 93 SWEET NOSTALGIA Orange custard cake. Recipe on page 94 Short on time? Treat yourself to this dreamy cheesecake with a rich biscuit base and lemon curd drizzle. PNP CHEESECAKELEMON(505G) TRY THIS

Orange slices and gooseberries, for decorating (optional)

Preheat oven to 200°C. Coat 2 baking trays with non-stick spray and dust lightly with flour, shaking off excess.

Remove from oven and prick bases of puffs (this allows steam to escape and creates crisp pastry). Bake for 5 minutes, then cool on a wire rack.

7 egg whites

Preheat oven to 160°C. Line two 22cm loosebottomed cake tins with baking paper. (Don’t spray or butter pan.)

Filling:eggs

Brush cake tins lightly around the insides with a little water and divide batter between tins. Bake for 60-65 minutes until golden-brown and a skewer inserted in the middle comes out clean. Place cake tins upside down on a wire rack. Dip 2-3 tea towels in cold water and drape round tins to cool quickly.

1 tsp (5ml) salt

11/ 5 cup (300ml) boiling water

PeppermintCrisps , chopped finelyFresh mint, for serving

if needed to loosen). For filling, combine sugar, custard powder and salt in a bowl.

Treat

1 can (360g) Caramel

Slice each cake in half and top each one with custard filling, spreading into an even layer.

Whisk caramel until smooth.

Cool cakes completely before unmoulding (run a knife around the edge

Spoon 1/³ of mixture into batter and mix until evenly incorporated. Add remaining whisked egg white and, using a large metal spoon, fold in with an up-and-down motion while rotating bowl. (Be gentle so that the egg whites retain their volume.)

1½ cups (330g) castor sugar

¾ cup (180ml) ice-cold fresh orange juice Grated peel of 1 orange

½ cup (125m) canola oil

We’ve updated oldfashioned puffs with a new way to enjoy SA’s favourite choc-mint tart.

1 cup (150g) cake flour

“My mom often made éclairs for family gatherings and our bellies would rumble in anticipation of Thefilledcream-caramel-thebitesofjoy.bakingbatonhasbeenpassedtothenextgeneration,butwecanallonlydreamofmakingthemasgood.”

2½ cups (338g) cake flour

20-25MAKES

Heat milk in a pot until steaming hot, then add it in a thin stream to bowl while whisking. Return mixture to pot and bring to a light boil, whisking and cooking for 2-3 minutes.

Stack cakes and decorate with orange slices and gooseberries. Serve the same day for best results.

2/5 cup (100ml) custard powder

Choux pastry:

5 egg yolks

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

¾ cup (165g) castor sugar

2 cups (500ml) milk

Pinch cream of tartar

Pour into a bowl, cover with clingwrap directly on the custard surface and cool completely. Whisk butter until light and fluffy, then add cold custard and whisk to combine. (Use a stick blender for a silky-smooth finish.)

1/³ cup (75g) castor sugar

CUSTARDORANGE CAKE

2 slabs (200g) dark chocolate 3-4 (40g each)

Melt chocolate in a glass bowl over a pot of boiling water.

“When the clock struck 3pm on a Sunday, the tea set was placed on the table and we were left drooling until Ouma said it’s time to dig in. Her speciality was orange chiffon cake, and it’s still my all-time fave.”

1 cup (250g) cubed butter (room temp)

Place choux pastry dough in a piping bag and pipe 5cm rounds onto the prepared trays. Bake for 15 minutes until golden.

PUFFSCRISPPEPPERMINTCREAM

Filling:

Mix vigorously until it pulls away from the sides of the pot and a dough forms.

½ cup (125g) butter

Combine egg whites and cream of tartar in a bowl and whisk with an electric whisk for 6-7 minutes until very stiff peaks form and mixture is almost glossy.

1 Tbsp (15ml) baking powder

–CONTENTEMERAN,ANEEQAHDIGITALMANAGER

Dip tops in chocolate, sandwich closed and sprinkle puffs with Peppermint Crisp bits. Serve within 20 minutes.

Break eggs into mixture once cool to the touch, adding one at a time until fully incorporated. The dough should be smooth and shiny.

4

SERVES 10

Pinch fine salt

– MELISSA NDLOVU, DEPUTY EDITOR

Slice puffs horizontallyopenand spoon (or pipe) caramel, then cream into each base.

1 tsp (5ml) vanilla essence

Whisk cream, vanilla essence and sugar together until stiff peaks.

Remove from heat and add flour all at once.

This soft-textured chiffon cake combines that 1980s pantry staple (custard powder) with fresh zesty orange.

Sift flour and add salt. Heat butter and water in a pot, cover and bring to a rolling boil.

½ tsp (3ml) fine salt

1 cup (250ml) cream

Combine flour, baking powder, sugar and salt in a bowl and make a well in the centre. Whisk oil, orange juice, orange peel and egg yolks together. Pour mixture into the well and whisk to create a smooth batter.

BACON JAM AND CHEESE TOASTY JAM INGREDIENTS: • 500 g Eskort Bacon Cutts. • 2 onions, finely chopped • 2 cloves garlic, finely chopped • 1 green chilli, finely chopped • 45 ml fresh thyme • 125 ml Muscovado sugar • 125 ml golden syrup • 65 ml brandy • olive oil for frying SANDWICH INGREDIENTS: • 6 tablespoons butter, softened, divided • 8 slices sourdough bread • 3 tablespoons mayonnaise • 3 tablespoons finely grated Parmesan cheese • 1/8 teaspoon onion powder • 3/4 cup grated sharp white cheddar cheese • 3/4 cup shredded Gruyere cheese • 2 portions of Brie cheese, rind removed and sliced • Microherbs DIRECTIONS: Spread 3 tablespoons of butter on one side of bread slices. Toast the bread, in a large skillet over medium-low heat until golden brown. Mix the mayonnaise, Parmesan cheese, onion powder and remaining butter. In another bowl, combine grated cheddar and Gruyere. Top the toasted bread with sliced Brie, cheddar cheese and add a few dollops of bacon jam. Add another slice to form a sandwich and spread mayonnaise mixture on the outsides of each sandwich. Place the sandwich in the skillet and cook until bread is golden brown on both sides and the cheese is melted

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FOOD ASSISTANT: KRISTEN SCHEEPERS Forget classic Eggs Benny – we’ve got a fresh Eastern take on eggs, like spicy masala omelettes, miso scramble and more! And if you’re still thinking they’re just for brekkie, these recipes will change your mind EGGS MARKS THE SPOT X INTERNS:FOOD JACOBSKEENAN , ZEEMANLORRAINE SPRING 2022 pnpfreshliving.com 97

CRACKBaconTHIS&eggnaanwich

PHOTOS: TOBY MURPHY AND GAIL DAMON

RECIPES

STYLING:

4cm knob fresh ginger, cut into matchsticks

Cover and set aside. Heat oil in a pan over medium heat and fry rashers for 7 minutes per side, until crispy. Toast the naan breads in a hot griddle pan. Spread one half of naan bread with about 1 Tbsp

2 packets (2s) PnP naan bread, halved Sriracha sauce and mayonnaise, for ½servingpacket (about 100g) baby spinach

Glug canola oil

TRY THIS

Crunchy eggs? You better believe it!

4 large

onion,ingredients,pickleexceptinasaucepan.

Top naanwich with egg before closing with the other half of naan.

CHINESE FRIED EGGS STICKYWITHRICE

Crispy fried ginger

Sliced(optional)spring onion or fresh chilli

Sesame oil and soy sauce, for drizzling

Mix 2 Tbsp (30ml) miso paste and 1 Tbsp (15ml) soft butter until smooth and well combined. Heat a pan over medium heat, add miso butter and melt. Whisk 4 large eggs with ¼ cup (60ml) coconut milk or cream, and season. Pour mixture into pan and cook for 5-7 minutes while gently pushing eggs around using a spatula until fluffy, mediumsized curds form.

1-2 packets (600-800g) pork rashers

MISO SCRAMBLECOCONUTAND

Turn to page 110 for our guide to the perfect scrambled eggs.

Serve on toasted ciabatta topped with sesame seeds and chives or sliced red salad onions. SERVES 2

2 Tbsp (30ml) soy sauce

CombineSERVESeggs4

1½ cups (375ml) canola oil 8 large eggs Salt and milled pepper

SERVES 4

Miso and scramblecoconut

BACON & NAANWICHEGG

Use these nutritionpacked all-grain eggs to whip up this umami scramble and other egg dishes.

CHECK IT OUT

Deep-fry until the edges are crispy, then reduce heat to cook yolks to your liking (see tip on opposite page).

This classic combo gets a facelift with Asian pickles and bread.

98 pnpfreshliving.com SPRING 2022

1 small cucumber, cut into matchtsicks

Heat oil in a wok or deep medium-sized pot over medium heat.

1 red or green chilli, sliced (optional)

(15ml) each sriracha and mayo.

CRACK THIS

2 Tbsp (30ml) brown sugar

Layer with spinach, cucumber, pickled onion and rashers cut in half. Poach the eggs.

Handful sesame seeds

Carefully remove eggs using a slotted spoon so that excess oil is drained before placing on a plate. Repeat with other eggs. Serve on a bed of sticky rice, topped with ginger, spring onion or chilli and sesame seeds, drizzled with sesame oil and soy sauce.

For serving: 3-4 cups cooked sushi rice

Scan the QR code using your smartphone’s camera for a guide to eggs-pertly poached eggs!

Pickled onions: ½ cup (125ml) rice wine vinegar

½ cup (125ml) water

Crack 2 eggs into a bowl and add to hot oil.

Bring to a gentle simmer, stirring for about 5 minutes until the sugar has dissolved. Place onion slices in a bowl and pour over hot pickling liquid.

2 red onions, sliced

Next-level scrambled eggs! The miso paste transforms this breakfast staple into something deeply savoury and crazy delicious.

PNP LIVE WELL ALL GRAIN EGGS (24s)

Chinese fried eggs with sticky rice

PERTEGGS-TIP

For a firmer yolk, remove eggs from the deep-frying oil and cook in a dry, non-stick pan for 2-3more.minutes

Instead of parathas, you can serve these omelettes with buttery rotis or toasted tortilla wraps.

Spicy masala omelette with mango sweet chilli and parathas

LIHCQUICKMANGOSWEETLI

GOOD IDEA

Fresh parsley, for garnish 1 baguette, sliced lengthwise and toasted for serving

SERVES 4

Heat oil in a large pan over medium heat.

Add green pepper, kale mix, mushrooms, spring onion and broccoli, and stir-fry for 5-8 minutes.

Bring 2 Tbsp (30ml) white wine vinegar, 1 deseeded and ﬁnely chopped red chilli, 1 tsp (5ml) PnP crushed garlic and 1 tsp (5ml) honey to a simmer over medium heat. Cook for about 5 minutes. Mash ½ cup (about 130g) sliced mangoes in a bowl using a fork. Add the warm liquid, stir and cool completely before serving. Keeps in the fridge for up to 1 week.

Serve topped with crumbled cheese and parsley, with toasted baguette on the side.

1 punnet (250g) white button or portabello mushrooms

Also known as “shirred eggs”, this dish is simple, reliable and ready in no time.

2 spring onions, sliced

Quicksweetmangochilli

Stir in pesto and season. Transfer to a baking dish and make 4 “wells” in the mixture near the edges of the dish. Crack eggs into “wells” and bake at 180°C for 10-12 minutes.

1 green pepper, sliced

½ packet (about 150g) PnP kale mix

4 eggs

50g PnP plain feta cheese or Cremezola blue cheese

Whisk together 4 large eggs. Add 2 sliced spring onions, ½ punnet (125g) quartered cherry tomatoes, 1 deseeded and ﬁnely chopped green chilli and a handful chopped coriander. Stir in 2 tsp (10ml) PnP crushed garlic and ginger, 1 tsp (5ml) garam masala, ½ tsp (3ml) ground turmeric and juice (30ml) and grated peel of ½ lemon. Season and mix well. Heat a glug of oil in a large pan over medium heat. Pour in half the egg mixture, swirling it around to cover the base of the pan, and cook for 5-7 minutes with the lid on until set and slightly crispy around the edges. Transfer to a serving plate and fold over. Repeat with the remaining egg mixture. Serve with toasted parathas, fresh coriander, chopped tomato and mango sweet chilli (see below). MAKES 2

Saltpestoand milled pepper

1 packet (230g) PnP Tasty Stem broccoli

The idealdinnerbreakfast-for-dish.

3-4 Tbsp (45-60ml) Thai or basil

SPICY OMELETTEMASALAWITHMANGOSWEETCHILLIANDPARATHAS

BAKED EGGS AND GREENS

Sesame or canola oil, for frying

SPRING 2022 pnpfreshliving.com 103 WELLNESS ILLUSTRATIONS: NEWSOMETOBY UNH.EDUWEBMD.COM;MEDICLINICINFOHUB.CO.ZA;SOURCES: Disclaimer: The information provided in this article is merely a guide and does not constitute health or medical advice. Always consult with your doctor. With warmer days ahead (yay!), now’s the time to spring clean not only your home but your health too, says Mandy Freeman slate ONA CLEAN Spring calls for a spot of easydeclutteringscreeningshealthiercleaningdecluttering,andbuildinghabitsforthehomeandyourbody.Followourultimateguidetowellness–fromschedulinganddoctor’sappointmentstothatallowsformindfulness,andwaystorefreshyourworkout.We’vemadethechecklists,soyoudon’thaveto.

Regular health check-ups will vary depending on your age, overall health and family medical history, but this checklist is a good place to start. And remember, if in doubt, speak to your GP who can advise you.

CHECK-UP CHECKLIST FOR KIDS

Pap smears (women)

If you have a family history of breast cancer, you should start having annual mammograms from the age of 30. Otherwise, it’s recommended that you have your ﬁrst mammogram from the age of 40 – and this includes men. While male breast cancer is rare, men who have a family history of breast cancer or ﬁnd any physical symptoms (such as a lump or nipple discharge or pain) may need a mammogram.

This blood test for prostatespeciﬁc antigen (PSA) is a simple, non-invasive way to screen for prostate cancer. PSA screenings should start from the age of 50. If you have a family history of prostate cancer, however, screening should start from your 40s.

104 pnpfreshliving.com SPRING 2022

Screen time

Aim to have your eyes tested once every two years. Aside from checking your vision, eye tests can also help detect other serious illnesses or health issues, such as diabetes or high cholesterol, before you notice any physical symptoms.

Eye tests

Mammogram

STARTING IN YOUR 50S PSA test (men)

Book an annual appointment for a check-up. Dental cleans can – and should – be scheduled every six months.

Do the same with your make-up, skincare and hair products. Not all products will have an expiry date, but many will indicate how many months the product is good for after it’s been opened. Write the date you started using the product on the lid with a permanent marker to keep track.

Cervical cancer develops slowly and the good news is that early detection can mean effective treatment. A Pap smear checks for any sign of irregularities, and women should have their ﬁrst annual one as soon as they become sexually active.

Dental checks

Colonoscopy

Don’t store medication in the bathroom as the temperature and humidity can cause it to expire quicker. Instead, ﬁnd a cool, dry place (not in direct sunlight) that’s out of reach of children and pets.

Dental check-ups for kids are also important. Experts recommend you take your child to the dentist within six months of their ﬁrst tooth coming through – or by 12 months at the latest.

Regular check-ups (every second year) are a good idea to get an overall picture of your health or to detect changes as you get older – this includes blood pressure, blood sugar, weight and cholesterol, as well as checking moles and skin, heart rate and breathing (lungs), among other things.

Make it a regular habit to sort through your medicine cabinet, checking the expiry dates of everything from prescription medication and over-the-counter products to ointments, ﬁrst-aid items and vitamins. Put aside anything that has expired and take this to your local pharmacy, which will safely dispose of it.

Spring clean your medicine cabinet

WELLNESS

CHECKLISTCHECK-UP GROWN-UPSFOR

A colonoscopy is often recommended from the age of 50 for healthy people. However, if you’ve noticed any rectal bleeding, changes in your bowel habits or you have a family history of colon cancer, your doctor may refer you for a colonoscopy at a younger age.

For babies (after the initial post-birth check-ups), additional appointments should be scheduled at: 2–4 weeks 2 months 4 months 6 months 9 12monthsmonths

With work commitments, deadlines, school runs and everything in between, life can get super busy! But that doesn’t mean you should neglect your health. Make time for your annual medical check-ups – after all, prevention is better than cure. Planning now will help you keep track of your family’s wellness visits for the following year.

Never ﬂush expired or unused medication down the toilet or sink. Don’t throw expired medication in the rubbish bin either – children or pets could take it out without you noticing. Always keep medication in its original packaging so you’re able to identify it correctly and have access to the expiry date.

Littlies should see a paediatrician for check-ups and vaccinations.

IN YOUR 20S & 30S

Toddlers should have check-ups at: 18 months 2 Once32½yearsyearsyearsayear from age 4

STARTING IN YOUR 40S Overall health screening

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Put any items that someone else might be able to use into this box. Perhaps it’s clothes you never wear or the toys your kids have outgrown – either sell these or donate them to a local charity.

Now that the days are getting longer and warmer, exercise outside for a change of scenery. That could mean swapping the treadmill for the road, or your lounge for the garden. Fresh air and vitamin D are good for you, but do remember to apply waterproof sunblock before heading out.

GIVE AWAY OR SELL

Add fruit, such as lemons, limes, strawberries or watermelon, to your water, or slices of cucumber.

Anything you can’t get rid of but don’t use regularly goes into this box to be packed away. This might also include your winter clothes, for example.

Refresh yourmental health

“THE BEST WAY TO CHOOSE WHAT TO KEEP AND WHAT TO THROW AWAY IS TO TAKE EACH ITEM IN YOUR HAND AND ASK: ‘DOES THIS SPARK JOY?’ IF IT DOES, KEEP IT. IF NOT, DISPOSE OF IT.” – Marie Kondo, organising consultant, TV show host and author As you’re working through this process, ask yourself: – How often do I use this? – Do I need it? – If I didn’t already own it, would I buy it again? – Do I own something similar? – Am I keep keeping it for sentimental reasons?

On the other hand, if you have been exercising regularly, it might be time to refresh your workout:

GET OUTDOORS

We know what you’re thinking… exercise is, well, exercise. But if you’ve been guilty of hibernating through winter, you may need to start from scratch – that means taking it slow.

3 PUT AWAY

4 STORE

Your four-step approach to decluttering

Anything that you no longer want or need but isn’t worth donating or selling because it’s damaged or broken goes into this box.

Ugh, we know... the thought of decluttering feels overwhelming. But it’s all about the small wins! Start off small by tackling one room or area of your home at a time. Sort your things (erm, clutter) using the “four-box method”. Find four boxes or storage crates and label them:

If you’ve been ignoring your clutter, take note! A messy and cluttered environment can make you feel overwhelmed and stressed. You can reduce this added stress simply by removing – or just taking control of the clutter – resulting in a happier and more confident you.

HYDRATION STATION

If you’re a runner, why not try yoga or strength training? Into pilates? Maybe it’s time to lace up your trainers and start walking. Sticking to one way of exercising can become boring. And when your body and muscles no longer feel challenged, you could find your fitness efforts may plateau.

These are items that you use often. If the things you put into this box don’t have a place in your home without cluttering up an area, you need to find a storage solution.

Decluttering can also help you focus better, as you’ll be able to find the things you’re looking for much faster. It also has a positive knock-on benefit for your lifestyle and overall wellbeing: you’ll find it easier to prepare healthy meals in an organised kitchen, and most people say they sleep better when their bedroom is tidy.

A good rule of thumb is about 30–35ml per kilogram. That means if you weigh 100kg, you may need 3–3.5L of water; if you weigh 65kg, aim for about 2L a day.

Remind yourself

Make a habit of drinking a glass of water before every meal. That means if you have three meals a day, you’ll add three extra cups (750ml) of water to your daily intake.

1 THROW AWAY

Tip: If a “put away” item belongs in the area you’re busy decluttering, put it where it belongs instead of into the box.

TIPS TO INCREASE YOUR WATER INTAKE Flavour it

Set reminders at regular intervals throughout the day (use the alarm on your smart phone or watch) to drink more water. Start meals with water

SPRING 2022 pnpfreshliving.com 107 WELLNESS

As the temperatures start to rise, your body will lose more moisture through sweating. It’s important to stay hydrated but how much water you’ll need depends on various factors, like the temperature or how active you are.

2

Switch up your exercise routine

The good news is you don’t need to rely only on what you drink to meet your fluid needs. What you eat can also keep you hydrated – certain fruits and veg, like cucumber, melon, broccoli and mushrooms, are good sources of water. Drinks such as milk, juice, tea and coffee also count.

Aim to walk for 10 minutes every day (or every other day) for a week to ease back into it. The next week, increase that time by five minutes, and so on until you are walking for 30 to 40 minutes at a time.

TRY SOMETHING NEW

Your checklist:top-to-bottom

TOP TIP: If you have carpeted areas in your home, these should be cleaned at least once or twice a year.

TOP TIP: Try to organise your cupboards so that you can easily keep them tidy. It will make getting dressed in the morning less stressful and time-wasting as you’ll be able to find exactly what you’re looking for quickly.

Your ultimate deep-clean checklist

Dust the ceiling, light fixtures and ceiling fans the curtain rails, corners of the room and window sills the curtains and/or window blinds the floors/carpets the walls, windows and floors

 Dust

 Vacuum

 Wash

Working room by room is often the most effective approach to deep-cleaning your house. Putting together a cleaning checklist for each room will also help get you organised and stay on track.

First things first, no matter which room you’re cleaning, always work from the ceiling down so you don’t have to clean twice. The reason is simple: you’ll work with gravity instead of against it.

ROOM-BY- ROOM CHECKLISTSCLEANING

BEDROOM



TOP TO BOTTOM

Clean the door knobs, cupboard and drawer handles and light switches

Empty the cupboards and wash the shelves/drawers and reorganise your

 Repack

ALWAYS CLEAN



cupboards – now’s a good time to donate any clothes or shoes you no longer wear your mattress and wash your bedding and pillows your mattress (if it’s one that needs turning)

 Vacuum

SPRING CLEANING YOUR HOME IS ALL ABOUT TACKLING THE AREAS YOU FORGET ABOUT DURING THE REST OF THE YEAR. BUT BEFORE YOU GET STARTED WITH A DEEP-CLEAN, IT’S HELPFUL TO PUT TOGETHER A PLAN OF ACTION



108 pnpfreshliving.com SPRING 2022 WELLNESS

 Turn

When you start from the top, you let any dirt or dust collect on the floor, which is the last area you’ll vacuum and clean.

TOP TIP: If a room looks/feels too full, consider downsizing your furniture. This will help give the illusion of a less cluttered and neater space.

TOP TIP: If you have an area that you use for DIY projects or arts and crafts, get into the habit of cleaning it up as soon as you’re done for the day. Don’t leave the mess until the next time you’re ready to work again.

While you’re cooking, clean the kitchen counters and put any utensils, dishes or pots you’ve used straight into the sink. Wash them while you’re cooking or after you’ve ﬁnished eating. If you’ve spilt food on the stove top, clean it up immediately.



Clean up any soap scum or toothpaste in the bathroom sink every day to prevent buildup. Hang your bathroom towels and mats up to dry after use so they don’t get a musty smell, and open a window to circulate air.



Scrub all the tiles – walls and ﬂoor

OUTSIDE AREAS Reorganise your garage or garden shed – get rid of anything you no longer use Wash outdoor furniture Wash and sanitise the rubbish bin Wash the windows

Use a vacuum cleaner to get rid of the build-up of dust mites and dead skin cells in your mattress. Tackle any stains by spraying the spot with white vinegar and sprinkling some baking soda over it. Put a dry towel over the area and leave it for 1–2 hours before vacuuming the mattress a second time.



TIP: If you’re worried about your clothes smelling like vinegar, just run a second hot cycle with only water.

KITCHEN

3 drops peppermint essential oil

When you’re cleaning your bathroom, leave the cleaner on for at least 10 minutes before rinsing it away. This gives the cleaning agent time to work its magic. Spray the tiles, bath and basin, and go do another chore for 10 minutes – when you return, all you need to do is rinse and wipe dry.

TRY THESE FROM PNP PnP LiveGreen bathroom cleaner (500ml) PnP LiveGreen kitchen cleaner (500ml) PnP LiveGreen laundry liquid (1L) Convenient, responsible and LiveGreen!

TOP TIP: Don’t forget to clean behind and under all your appliances.



SPRING 2022 pnpfreshliving.com 109

Ceilings can be a pain to clean because they’re difﬁcult to reach. Using a damp paint-roller is more effective than a broom at collecting dust and spider webs from those hard-to-reach spots.

The golden rule is to clean as you go –especially in the kitchen and bathroom.



Let’s hack it



Reach for the top

Squeaky clean mirrors and windows

Mattress makeover

Unpack and wash bathroom cupboards Check the expiry dates on all medication and toiletries, and toss or donate anything else you think you will not use Repack the cupboards in an organised way Clean the shower, basin, bath and taps Wash the shower curtain and bath and toilet mats Clean the toilet – don’t forget to clean behind it as well!

LIVING ROOM Remove the couch cushions and vacuum thoroughly Wash any rugs, carpets, pillows, cloths or throws Dust and clean any décor, shelves and furniture Clean underneath and behind the couches, coffee table and TV stand

Make your own cleaning solution to keep mirrors and windows streak-free by mixing these ingredients in a spray bottle:



Rinse and repeat

1½ cups water

Bleach time

BATHROOM



Your washing machine needs a deep-clean from time to time. Mix 1-2 tsp water with 3 Tbsp bicarbonate of soda to make a paste, and add this to the detergent dispenser.

1½ Tbsp white vinegar

Wipe down all appliances big and small, such as the washing machine, fridge, dishwasher, microwave, toaster and kettle Empty your fridge and freezer, defrost and clean inside Clean stove top and oven Empty all cupboards, drawers and shelves, and wash Toss any expired foods or products you won’t use Clean the sink, including the dishrack (if you use one)

Pour 250ml white vinegar directly into the drum of your washing machine and run a hot cycle. (While the machine is running, clean the outside of it.)



1½ Tbsp rubbing alcohol

If you use bleach, make sure you use cold water. Hot water makes the active ingredients ineffective so it doesn’t do its job.



Wait 10 minutes

How to spend less cleaningtime

8-12 indentations about 2cm apart in the mixture, using the bottom of an egg. Separate 8-12 eggs (do not break the yolks) and place one yolk in each indentation. (The whites can be frozen for future use.) Cover with remaining salt mixture, cover with clingﬁlm and cure in the fridge for at least 1 week. Carefully remove yolks, rinse and pat dry. They should be ﬁrm and translucent. MAKES 8-12

With World Egg Day on 14 October, why not celebrate by making delicious egg bites for a healthy snack or quick-and-easy lunchbox ﬁller. Seven readers will stand a chance to win a Swan Egg Bite Maker worth R499 each! To enter, turn to page 112. Keyword: Swan WIN

BUTTER is the fat of choice! It gives eggs a sweet, REMOVE

COMPILED BY GAIL DAMON & MELISSA NDLOVU PHOTOS: DONNA LEWIS

The hens have a premium vegetarian diet of maize, wheat, and pulses. The result? deep-orangeLovelyyolks.

COOK

SCRAMBLED

The hens are left to roam and feed around

A SWAN EGG BITE MAKER!

Tasty heart-healthy eggs loaded with good fats. The lighter yolk is due to the hens’ diet, which contains

eggs 10 minutes before cooking. This helps stop the proteins from binding too tightly as the eggs cook, giving you moister and more tender curds. slowly over medium heat in a preheated pan for best results. Too high and you’ll end up with dry eggs.

pnpfreshliving.com

Make the most of this versatile and great-value ingredient with our quick guide to the perfect scramble and egg that will take your salads and pasta to the next level

3 bay leaves, 2 Tbsp (30ml) cayenne pepper and (80ml) bonito ﬂakes (optional). for a few seconds until bay leaves are incorporated. Spread the mixture evenly in a deep baking dish.

cheese, with a distinctly salty tang. Use instead of parmesan grated over salads and pastas, or on avo toast.

Combine 2 cups (500ml) salt, 1½ cups (376ml) sugar, Blitz half baking Make canola seed extract.

101

ALL-GRAIN EGGS

GET TO KNOW EGGS

INTERN:FOOD BUYSDYLAN

is the fat of choice! It gives eggs a sweet, milky taste with a rich ﬂavour. A combination of butter and oil works well too, as it stops the butter browning too fast. the eggs from the heat if they seem to be cooking too fast, and continue to stir.

freely in the open air, resulting in darker yellow yolks with a richer taste.

On 1 November, we’ll be whipping out our baking pans to treat our fur babies to something super special. Better yet, if there’s a pet party coming up, give this paw-some recipe a try

¼ cup (60ml) plain yoghurt

2 ripe bananas, mashed

MAKES 2 x 10CM CAKES

Preheat oven to 180°C. Combine peanut butter, banana, egg yolks and honey (if using) in a bowl. Tip in ﬂour and stir until well combined. Add water, a little at a time, while mixing until fully incorporated.

½ cup (125ml) water

Always vet pet anything

1 Tbsp (15ml) honey

Whether you have a queenlike kitty, a bashful bulldog or a sweet-ascan-be tweety bird as a pet – we want to see them all! Go on, scan the QR code using your smartphone’s camera to join the Pet Club Facebook group and enter your furry or feathery friend into Pick n Pay’s ﬁrst-ever Pet Club Pets of the Year competition, and stand a chance to win some purr-fectly awesome prizes. Ts & Cs apply.*

PEANUT BUTTER & BANANA PUP CAKE

Frosting:

The crowning glory is the dog-friendly frosting.

It’s cook for your pet day!

Grease two 10cm cake tins with coconut oil and line with baking paper. Pour batter into cake tins. Bake for 30-35 minutes. Allow to cool for at least 10 minutes before inverting and removing.

Mix frosting ingredients (see note, below right).

petclub

Pets

If frosting is too stiff, add more yoghurt – 1 Tbsp (15ml) at a time until you get a spreadable consistency.

Whisk egg whites to stiff peaks in a separate bowl, and gently fold into batter.

talk to your

of the Year competition! Enter Pick n Pay Pet Club’s

½ cup (125ml) unsweetened peanut butter

Batter:

new to their usual diet. SPRING 2022 pnpfreshliving.com 111 GET INSPIRED

2 eggs, separated

Coconut oil, for greasing

Ice cake and decorate with doggy treats, if you like.

* You need to be pet parents to enter the competition, and must be signed up to Pick n Pay’s Pet Club. Please note this competition closes on 23 September 2022.

Doggy biscuit treats, for decorating (optional)

before serving your

½ cup (125ml) unsweetened peanut butter

1(optional)cup(250ml) wholewheat or unbleached cake ﬂour

7. If you have won a Fresh Living competition in the last 30 days, you may not enter.

PHOTOSHOOTS

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

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 8 December 2022.

25 Grilled potato salad

38 Chicken, basil and rice pasta stew

AT A GLANCE

55 Smoky ostrich fillet with tomato and garlic bread

52 Asian-style smoked pork rib-eye steaks with creamy garlic sauce

* 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.

84 Quick crispy chicken gyros 85 Spicy corn and potato hash browns

* 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.

RECIPES

36 Green curry fish bake

65

101 Baked eggs & greens

64

5 Crisp and asparaguscreamytartlets

RECIPE INDEX

1. The promoter of this giveaway is Fresh Living

GIVEAWAY ENTRY DETAILS

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.

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

OTHER 16 Creamy basil dressing 25 Sticky balsamic tomatoes 28 Creamy sweet potato dip 29 Corn chimichurri Sweet tomato chilli sauce 30 Slow-roasted rosemary olives Passion fruit and pineapple vinaigrette 43 Creamy honey-garlic dressing Homemade garlic aïoli (plant-based) Crispy chicken skin butter Quick yoghurt naan 110 Cured yolks 111 Peanut butter & banana pup cake (for dogs)

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.

50 Mexican pork shoulder braai feast

62 Spicy withmushroombalsamicskewersnutsprinkle

BAKING, SWEET TREATS AND DESSERTS Balsamic and vanilla roasted strawberries “Cinnabon” stokbrood 89 Neapolitan sundae with foam pudding Berry and chocolate mousse dessert Lemony Cremora tart 91 Berry and almond roly-poly 92 Tropical marshmallow tart 92 Upside-down pineapple cake Peppermint Crisp cream puffs 94 Orange custard cake

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

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

STARTERS, SALADS, SOUPS AND SIDES

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

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.

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

91

65 Boozy honey-glazed pork espatadas

43

17

94

16 Fragrant tomato tarte Tatin

27 Spring tart

6.rules.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.

50 Wagyu steak with tropical chimichurri

63 Jerk seafood kebabs

98 Bacon & egg naanwich 98 Chinese fried eggs with sticky rice 98 Miso and coconut scramble

COMPETITION & RECIPE INFO

= Vegetarian = Diabetes friendly

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).

GIVEAWAY RULES

25 Charred broccoli

27 Basil, halloumi and nectarine salad

101 Spicy masala omelette with mango sweet chilli and parathas

58

29

112 pnpfreshliving.com SPRING 2022

27 Grilled marrow salad

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

28 Super summer slaw

90

36 Summer ratatouille

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

27 Smashed cucumber

20 Smoky red pepper relish with crispy chicken fingers

52 Cider-can chicken with lime and cumin

DRINKS 44 Pomegranate & gin fizz 44 Pomegranate and pineapple cooler

87 Tomato, basil and hake tray bake

38 Sweet chickenmiso-honeycasserole

18 Medley bruschettatomatowith zesty smashed avo

56 Braaied picanha wraps with romanesco sauce

62 Sticky citrus chicken and fruit kebabs

PRODUCTS AND INGREDIENTS

23 Peppadew loaded braai mielies

62 Chakalaka-spiced tofu skewers

25 Falafel patties

43

86 Cheap and cheerful noodle jar

MAINS

54 Coconut spatchcock, grilled greens and creamy dressing

PLAYING WITH FIRE

get

Let’s social

 Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: Fresh Living Magazine Just a click away! Get all the trusted recipes you know and love at your fingertips. Whether it’s on socials, the FL website or our tailor-made mailer, the Fresh Living team is always here to bring you tried-and-tested recipe inspiration... Better yet, scan the QR code using youri smartphone’s camera to sign up in a flash!i Sign up to our mailer The monthly Fresh Living newsletter brings the hottest foodie trends, effortless recipes and kitchen inspiration straight to your inbox. Sign up for our monthly mailer at pnp.co.za/newsletters and you will always be caught up on the freshest offers, competitions, recipes, discount codes and more! With new recipes weekly on Facebook and Instagram, you’re sure to find the inspiration you need. Join in the conversation as we chat about food news and what’s happening in our kitchens. Don’t forget to tag your creations with #FLGrams – we love to see and share your amazing foodie creations!

We’ve got all the braai hits you’ll be playing on repeat all summer long! We give you helpful tips, cook-along videos and new twists on braai classics. Don’t forget to scroll down for a sweet ﬁnish with braai desserts. Braai master, time to put on your crown! Visit pnpfreshliving.com now to get started.

114 pnpfreshliving.com SPRING 2022 SPOTLIGHT pnpfreshliving.com

NEW FELINE CUISINE SCIENTIFICALLY FORMULATED MADE WITH FRESH MEAT. AVAILABLE IN PATE, GRAVY & JELLY. STRENGTHMUSCLE TASTE V20466 V20464 20473 ( Act 36 of 1947) FOR YOUR ROYALS NEW FELINE CUISINE SCIENTIFICALLY FORMULATED FOR YOUR ROYALS MADE WITH FRESH MEAT. AVAILABLE IN PATE, GRAVY & JELLY. MUSCLE TASTEDELICIOUS WET FOODNEW FELINE CUISINE WET FOOD SCIENTIFICALLY FORMULATED FOR YOUR ROYALS MADE WITH FRESH MEAT. MUSCLE DELICIOUS & HEALTHCARDIAC SYSTEMIMMUNEHEALTHY NEW FELINE CUISINE WET FOOD SCIENTIFICALLY FORMULATED FOR YOUR ROYALS MADE WITH FRESH MEAT. AVAILABLE IN PATE, GRAVY & JELLY. HEALTH&EYESIGHTCARDIAC SYSTEMIMMUNEHEALTHY STRENGTHMUSCLE V20466 V20464 20473 ( Act 36 of 1947) TASTEDELICIOUSMUSCLESTRENGTHMUSCLE DELICIOUSTASTEDELICIOUS

SPRING INTO ACTION WITH FRESH LIVING! FRESHLIVING pnpfreshliving.com R25 ONLY Download your free pnpfreshliving.comcopy SPRING 2022 ISSUE 149 R25 INCL. VAT THAT’S NOT ALL… Our top 7 spring sippers | New-style eggs that hit the spot Frozen veg in all its glory | Dreamy desserts from your childhood per issue l i v in g A Picanhavegetarianshowstoppingsharetablesteak,porkrib-eyeandtrustychicken The best of braai Wagyu steak with tropical chimichurri. Recipe on page 50 PSST… Visit pnpfreshliving.com for the trusted recipes you know and love — plus exclusive online content! Sign up to our mailer Get the freshest recipes delivered to your inbox! Sign up for our free monthly mailer. 1221Let’s get social Follow, like, share and never miss a new recipe!  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

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