Fresh Living Winter 2023

WINTER 2023

Combine 1 part freshly brewed coffee with 2 parts hot chocolate. Add a scoop of ice cream, a drizzle of chocolate sauce and some coffee beans.

Cover photograph: Toby Murphy

Styling: Gail Damon

What’s mine is yours

In an issue filled with goodbyes, gratitude and grand finales, I hope you find the essence of Fresh Living in these pages. For me that’s a simple bowl of soup, where everyone dishes seconds. It’s nothing fancy, although you can add a little flair, but at the heart of it, it’s a recipe anyone can make.

During my eight years in the FL Kitchen, there are many recipes I’ve recreated at home. Coming from the restaurant industry as a trained chef, I do like those posh ones labelled “showstoppers” every now and again, but what stands out are the recipes that find their way onto my rotation of easy weeknight meals.

When we first published this avgolemono (Greek lemon soup), I used carrots, onions and celery to create a stock, discarding them after they’d imparted flavour. (Actually, my soon-to-be husband once made it and drained the precious stock, only keeping the veggies. I learned a sharp lesson there on the importance of clear instructions when writing recipes!)

Since those early days, food prices have skyrocketed. I’ve become more practical in my cooking, focusing less on appearance and more on taste, budget and getting the most out of one dish. As I’ve matured, so have my recipes. So this soup, first printed in Fresh Living in 2018, has been adapted as I serve it often to my family – complete with chunky veg to stretch the pot and nourish us. The bright zing of lemon that cuts through this creamy soup is a winter highlight.

That’s how recipes should be – they evolve as we change and add personal touches. Fresh Living’s recipes are never presented as written in stone. Instead, through your calls and letters and social media posts, we’ve been constantly delighted to see how you’ve jazzed them up! They’ve become your recipes, and that means we’ve done what we set out to do.

After working on 57 issues of the magazine, I’ve come to understand how important it is to deliver great recipes. You, dear reader, spend your hard-earned income on ingredients, trusting that what we’ve put on paper will deliver the delicious goods. It is doubly satisfying when you adopt them and make them your own.

I hope our recipes stay alive in your family cookbook, that you continue to adapt and use them, passing them on to friends and family as all-time favourites. I trust that you’ll always enjoy the simplicity of a good bowl of soup, or another tried-and-tested Fresh Living recipe, no matter where life takes you.

A sincere, heartfelt thank you for trusting us and for cooking with us. With love from my kitchen to yours,

LIEZL FRESH LIVING EDITOR

PHOTO: TOBY MURPHY RECIPE & STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: ELIZMA VOIGT

POTATO AND LEEK SOUP WITH CHORIZO CRUMBS

Former Food Editor Anke Roux made this soup in 2015. She made a bacon crouton sprinkle that now appears as a chorizo crumb. I’ve also doubled the recipe, so we can enjoy leftovers the following day.

Heat 2 Tbsp (30ml) each olive oil and butter in a large 6-8L pot. Sauté 2 packets (300g each) sliced leeks, 8 sprigs thyme and 6 chopped garlic cloves for 5 minutes or until softened. Add 2kg peeled and cubed potatoes, 5 cups (1.25L) vegetable stock, 4 cups (1L) water, 2 cups (500ml) cream, 3-4 tsp (15-20ml) fine salt and some milled pepper. Simmer for 30-35 minutes or until potatoes are soft. Remove thyme stalks and blitz soup with a stick blender until smooth (or as chunky as you like). Heat 3 Tbsp (45ml) olive oil blend in a pan. Fry ½ coil (100g) diced PnP chorizo sarta until crispy, about 4 minutes. Add 6 slices torn ciabatta, 3 sliced garlic cloves and 2 sprigs each rosemary and thyme. Fry for 2-3 minutes until bread is crispy. Remove herbs before sprinkling chorizo crumb over hot soup (or process to finer breadcrumbs in a food processor). SERVES 6–8

Greek lemon chicken soup

Called avgolemono in Greek, this soup uses egg to thicken it and add creaminess. Because it also contains pasta rice, it will continue to thicken when it stands for a while. Simply thin down with some hot stock or water, if you like.

Heat 2 Tbsp (30ml) olive oil blend in a large pot and brown 3 (about 700g) chicken breasts on the bone for about 8 minutes. Remove and set aside. Add 2 large chopped onions to the same pot, along with 1 packet (5) sliced leeks, 1 packet (500g) sliced carrots, 3 sliced garlic cloves and 3 bay leaves, and cook for about 5 minutes to brown evenly. Return chicken to pot and add 3 cups (750ml) chicken or vegetable stock and 5 cups (1.25L) water, and bring to the boil. Reduce heat, cover and simmer for 30 minutes. Strain liquid and pour back in the pot, reserving veggies and chicken. Add ½ cup (125ml) risoni (pasta rice) to strained stock, season and cook for 10 minutes on low heat. Whisk 3 eggs until foamy for 2–3 minutes. Add juice (120ml) of 2 lemons to egg while whisking. Temper egg by adding 2 cups of hot stock in a thin stream (to heat up egg a little without cooking it). Add egg mixture to pot and stir in ½ punnet (10g) chopped dill. Shred chicken, discarding bones and skin. Stir chicken and veg into soup and cook for about 3 minutes to allow egg to thicken. Add more lemon juice to taste (we used 3 lemons in total). Serve with buttered bread. SERVES 6

WHAT A RIDE WHAT A RIDE

I’d be lying if I didn’t admit that I am writing this, our last welcome letter, with the proverbial lump in my throat. The temptation to get a little maudlin is there, but life is short. It’s much more fun to dwell on the positive… and we’ve had more than our fair share of that…

Justine Drake Content Director and Editor-in-Chief

Somewhere along the line… ...we started our back page cartoon, Comic Cook, featuring our heroine Dhania Hay (a play on the Australian uber-foodie Donna Hay) and her boyfriend Ronnie Casserole. It was hilariously penned by Jim Hislop, our then copy editor, and illustrated by the hugely talented Patrick Latimer. This column was one of my all-time highlights. I shed more than a few tears when we realised that perhaps we were more invested than our readers and it came to an end.

PHOTO: TOBY MURPHY

2007

Fresh Living launches (along with my first child, Trixie-Rose) with a cover price of R9.95 and a print run of 50 000. The idea was to showcase Pick n Pay’s fresh offering with a focus on food and health education, offering something for the whole family. Content needed to be down to earth and the recipes both affordable and achievable.

R11.95

And the price rose … very slowly

July 2010 – R13.95

July 2012 – R 15.95

Dec 2013 – R17.90

Nov 2014 – R19.90

Thanks to you guys, our loyal and lovely readers, we became the best-selling food and lifestyle mag in eight months and won every local publishing award imaginable. We were off to a galloping start…..

2009

Our first price increase

With our trusted columnist, South African foodie icon Ina Paarman, we taught you how to make all manner of breads, celebrated all things soup and offered up 7 family-friendly meals to whip up with a rostisserie chicken.

BEST OF FRESH LIVING COOKBOOK

We launched a collection of our fave recipes and sold it as a Christmas stocking filler… I hope you still have your copy!

2016

Due to the incredible success of the mag and the role it played in sales uplift at Pick n Pay, Smart Shoppers were rewarded for their loyalty with 500 000 free issues monthly… a South African first and wonderful time for all.

July March

2011 2019

After much pleading from our Afrikaans readers, we launched Kook en Kuier

October

2019

One of my all-time favourite covers… but then again, I am a big yellow fan!

May

Sharing is caring

On the suggestion of one of our readers, we produced another SA first – a Braille version of Fresh Living. It was a source of much pride and immense joy for the team and our readers.

COVID STRIKES!

The printers close and we can’t print our May issue! Not to be defeated, the resilient team and their enormously positive can-do attitude simply built a website (in seven days!) and hosted it there. This heralded a switch to the quarterly title we have produced for the past three years.

Two for Tea

The dark caramel richness of Selati Muscovado pairs perfectly with the spice in a heavenly bundt cake. Sweetened with this unrefined, nutty, sticky brown sugar, it’s perfect for a winter tea party

MAKE A MOREISH CORNFLAKE CRUMBLE THAT’S EASY ON THE POCKET!

Heat 1/³ cup (80ml) Selati Muscovado sugar and 2 Tbsp (30ml) water and stir until dissolved. Toss through 1 cup (250ml) cornflake cereal and ½ packet (50g) almond flakes. Bake at 180°C for 12–15 minutes until golden and crisp. Cool and place on top of cake just before serving.

Spiced Selati muscovado and yoghurt cake

Whisk together ¾ cup (180ml) canola oil and 3 jumbo eggs for 2 minutes. Add 1 cup (250ml) double-cream yoghurt, 1½ cups (375ml) Selati Muscovado sugar and 2 tsp (10ml) vanilla essence.

Sift 2 cups (300g) self-raising flour into a separate bowl. Add 2 tsp (10ml) cinnamon, 1 tsp (5ml) salt and a pinch each of ground cloves, nutmeg and cardamom. Mix to combine.

Fold spiced flour into egg mix. Pour batter into a greased 23cm bundt tin. Bake at 180°C for 50–55 minutes or until a skewer comes out clean. Cool completely in tin and unmould.

Whisk together ½ cup (195g) sifted Selati icing sugar, 1 tub (250g) mascarpone cheese and ½ tsp (3ml) each vanilla essence and cinnamon. Top cake with spiced mascarpone. SERVES 8

PHOTO: ADEL FERREIRA RECIPE AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

living

CONTENT DIRECTOR & EDITOR-IN-CHIEF

Justine Drake

EDITOR Liezl Vermeulen

ACTING DEPUTY EDITOR Russel Wasserfall

PNP GROUP ART DIRECTOR Liezel le Roux

DEPUTY FOOD EDITOR Gail Damon

MANAGING EDITOR Savannah Sefor

DIGITAL EDITOR Aneeqah Emeran

DIGITAL DESIGNER Caro Botha

HEAD OF DIGITAL CONTENT Emma Odendaal

ACCOUNT DIRECTOR Julia Ziegenhardt

ACCOUNT MANAGER Chanel Glass

SENIOR FINANCE MANAGER Charlton Jacobs

FOR PICK N PAY

Michelle van Schalkwyk

CONTRIBUTORS Dylan Buys, Jenni Davies, Brita du Plessis, Sophia Eygelaar, Adel Ferreira, Susan Hayden, Patrick Latimer, Donna Lewis, Toby Murphy, Toby Newsome, Kristen Scheepers, Samarie Smith-Meletiou, Josh van Zyl, Elizma Voigt, Caroline Webb

REPRODUCTION Blue Ink Media

EDITORIAL ENQUIRIES

Tel: 021 486 7600

Email: info@freshlivingmagazine.co.za

PICK N PAY CUSTOMER CARE LINE

0860 30 30 30

ADVERTISING

Advertising Sales Manager: Michelle Dunn

Email: Michelle.Dunn@dentsu.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, illness 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

DENTSU Creative

Address all correspondence to:

Dentsu Creative, 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.

WHAT’S IN OUR INBOX? WHAT’S IN OUR INBOX?

A WORD FROM OUR READERS

Winning letter

Karyn Smith of Campus Café in Durban writes: I work in the food industry… With your amazing magazine, I always find inspiration to cook. Easy to follow and inspirational recipes, with simple, fresh ingredients. And the best part is I can order what I need on the Pick and Pay app and have it delivered.

I made my own version of your ice-cream recipe (Summer 22/23) – it was an absolute hit at our staff party. I also made it for a wedding and a 21st birthday, and shared the recipe over and over again!

THE STAR LETTER RECEIVES

A R500 PICK N PAY VOUCHER. Karyn Smith is the writer of this season’s winning letter. Letters may be edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.

We’ve also served your Chorizo and Sage Roast Chicken for many of our own dinner parties at home. And we love that you always include vegetarian and vegan options, as our kids are both vegan. Keep up the good work!

Runner-up letter

Dear Fresh Living, Every recipe tip and read is phenomenal. It really helps to have something to suit your budget whether for date night, cooking for family or entertaining friends. The quick and easy, load shedding-friendly ones in the Autumn issue are simply marvellous.

Suzanne Lotz

TAKE A MOMENT

for yourself

Take a moment in your day to enjoy the aroma of intense pleasure in DAVIDOFF’s freshly roasted premium coffee. From sweet notes to hints of chocolate, each blend floods the senses with the signature flavours of coffee beans sourced globally from the finest estates. Savour a simple Americano that awakens the senses with every sip or bring an intense coffee burst to a café mocha with DAVIDOFF’s Espresso 57.

Find DAVIDOFF CAFÉ in store as instant coffee, Nespresso-compatible pods, beans and ground coffee in 5 blends:

Espresso 57

A dark and chocolatey blend of dark roasted Central and South American beans.

Rich Aroma

A vivid and spicy blend of Latin American and East African coffee beans.

Crema Intense

A smooth, rounded coffee with beans from Africa.

Fine Aroma

Elegant and fragrant, featuring Central American and East African coffee beans.

Crema Elegant

A harmonious and aromatic blend showcasing the best of Central and South America

www.davidoffcoffee.co.za

DARK CAFÉ MOCHA

Spoon 2 tsp (10ml) DAVIDOFF Espresso 57 Instant Coffee and 2 Tbsp (30ml) good-quality dark cocoa powder into a mug. Whisk in ¼ cup (60ml) hot water. Add 1 cup (250ml) steamed milk. Top with two dollops of whipped cream, chocolate curls and chopped toasted hazelnuts. SERVES 1

PHOTO: ADEL FERREIRA RECIPE AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

SOUP-ER BROTHS

TAKE A DEEP BROTH

The secret to a great soup lies in a strong foundation. Make our best beef bone broth ever, and it’ll lead to soups that will bowl you over this winter!

Garlicky winter greens soup. Recipe on page 12

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

SOUP-ER BROTHS

GARLICKY WINTER GREENS SOUP

Made with veggie stock and a punch of garlic. Stir basil pesto through just before serving – the combination is to die for.

Glug olive oil

1 punnet (200g) baby leeks, sliced

6 baby marrows, sliced

4 cloves garlic, sliced

4 spring onions, sliced

3 cups (750ml) goodquality vegetable stock

Juice (60ml) and grated peel of 1 lemon

½ punnet (75g)

sugarsnap peas

½ punnet (75g) fresh peas

1 punnet (100g) baby spinach

Salt and milled pepper

Basil pesto, fresh basil leaves and crusty bread, for serving

SERVES 2–3

Heat oil in a pot over medium heat.

Sauté leek and baby marrow for 5–8 minutes until just caramelised. Add garlic and spring onion and cook for 3–5 minutes until fragrant. Pour in stock and lemon juice and peel, and simmer with the lid on for 15–20 minutes.

Tip in peas and spinach.

Season

Simmer for 5 minutes. Stir in basil pesto and serve with crusty bread.

TRY THIS

PnP LET’S COOK VEGETABLE STOCK + EXOTIC MUSHROOM STOCK

These ready-made stocks will speed things up in the kitchen.

CHICKEN LAKSA SOUP

A delicious, spicy Southeast Asian take on chicken noodle soup.

Glug olive oil or 2 Tbsp (30ml) coconut oil

4 cloves garlic, grated

2cm knob fresh ginger, grated

1-2 stalks lemongrass, bruised

1 sachet (100g) Thai red/yellow curry paste

4 cups (1L) chicken bone broth (see right)

1 Tbsp (15ml) brown sugar

1 Tbsp (15ml) fish sauce Juice (60ml) and grated peel of 2 limes

+ wedges for serving

1 can (400ml) coconut milk

Salt and milled pepper

Shredded chicken from carcass (or 3 cooked breast fillets)

Vermicelli noodles, sliced red chilli and fresh coriander, for serving

SERVES 4

Heat oil in a pot over medium heat. Add garlic, ginger and lemongrass and cook for 5 minutes until fragrant. Stir in curry paste and cook for 2–3 minutes.

Add broth, sugar, fish sauce and lime juice and peel, and simmer for 10–15 minutes.

Pour in coconut milk, tip in chicken and simmer for another 10–12 minutes.

Season

Serve with noodles, chilli and coriander, and lime wedges on the side.

BEEF BONE BROTH

Feel free to use the bones from two rotisserie chickens instead of beef. This broth can be kept in the freezer for up to 3 months, and used for any recipe that requires stock.

About 4kg beef bones (we used a mix of oxtail and beef soup bones – ask your PnP Butchery)

4 carrots, cut into chunks

2 onions, quartered

2 stalks celery, cut into chunks

2 bulbs garlic, halved in the middle

4 bay leaves

2 sticks cinnamon

4 star anise

6 black peppercorns

2 Tbsp (30ml) apple cider vinegar (or white vinegar)

MAKES 2.5L BEEF BROTH (OR 3L CHICKEN BROTH)

Divide bones between two large pots. Cover with cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes. (This blanches bones to remove any impurities that might cloud the stock.)

Drain and rinse bones thoroughly. Arrange veggies, garlic and bones on baking trays in a single layer.

Roast at 200°C for 50–60 minutes, giving the trays a shake halfway through. Transfer roasted bones and veg to one or two 5L pots, add spices and vinegar, and top up with water (enough to cover).

Simmer for 8–12 hours over low heat, skimming the surface occasionally. (Make sure bones are fully submerged at all times – top up with water if needed.)

Strain broth and discard veggies and bones. Cool before transferring to a container.

When making the chicken broth, save the meat from the carcasses and freeze in portions. Use it for the Chicken Laksa Soup (left).

Add toasted, chopped cashews or peanuts just before serving for a crunchy topping.

Chicken laksa soup

HOT AND SOUR MUSHROOM SOUP

A hearty, multi-flavoured Chinese restaurant favourite with a major umami kick. You won’t miss the meat.

Heat a glug of olive oil in a pot over medium heat.

SOUP-ER BROTHS STICKY S O YOORHSUM MS

Add 1-2 deseeded and chopped red chillies, 2cm knob grated fresh ginger, 2 cloves grated garlic and 2 chopped carrots. Cook for 5–8 minutes. Add 4 cups (1L) chicken broth (recipe on page 12), ¼ cup (60ml) rice or white vinegar and 2 Tbsp (30ml) sugar. Simmer for 10–15 minutes. Mix 1 Tbsp (15ml) cornflour with 1 Tbsp (15ml) water to make a paste. Add to broth while whisking. Add 2 Tbsp (30ml) soy sauce and 1 packet (350g) cubed tofu and gently stir to combine. Simmer for another 5–8 minutes until slightly thickened. Serve topped with sticky soy mushrooms (see box below right), sesame seeds and chilli crisp (optional). SERVES 4

STICKY SOY MUSHROOMS

Heat 1 Tbsp (15ml) sesame oil. Sauté 1 punnet (200g) PnP Crafted Collection exotic mushroom mix for 8–10 minutes until browned. Stir through 2 Tbsp (30ml) soy sauce, 1 Tbsp (15ml) brown sugar and a splash of apple cider vinegar. Cook for 8–10 minutes until sticky.

COOK’S NOTE

Freezing the raw rib-eye beforehand makes it easier to slice really thinly. Add to your bowl before ladling in the steaming hot broth, and the heat will cook the meat.

CHEAT’S PHO

Whip up the Vietnamese favourite in a fraction of the time. Simply pho-nomenal!

4 cups (1L) beef bone broth (recipe on page 12)

About 300g beef chuck

2 cardamom pods

1 Tbsp (15ml) coriander seeds

2cm knob fresh ginger, cut into matchsticks

1 Tbsp (15ml) soy sauce

1 Tbsp (15ml) fish sauce

1 Tbsp (15ml) coconut sugar (or regular sugar)

Dressing:

3 Tbsp (45ml) hoisin sauce

2 Tbsp (30ml) sriracha sauce

2 tsp (10ml) sesame oil

2 tsp (10ml) honey

Salt and milled pepper

For serving:

1 (300-500g) beef rib-eye, thinly sliced (see Cook’s Note)

Cooked rice noodles

Baby bok choy

Sugarsnap peas

Sliced green chilli

Handful each basil and mint leaves and sesame seeds

Lime wedges

SERVES 2–3

Combine broth, beef chuck, spices and ginger in a pot over medium heat.

Simmer for 15–20 minutes, skimming the surface. Add soy sauce, fish sauce and sugar, and simmer for another 10–12 minutes.

Combine dressing ingredients, season and set aside. Strain broth, also reserving the beef chuck.

Shred beef chuck roughly using two forks.

Divide beef chuck, rib-eye, noodles and veg between bowls and ladle over hot broth. Top with chilli, herbs and seeds, and serve with lime wedges and dressing on the side.

COVER UNDER

There’s nothing as comforting as something delicious nestled under a blanket of pastry or mash. Take it up a notch this winter and try our new ways with humble pies and reinvented classics

PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

Beef short rib puff pastry pie

BEEF SHORT RIB PUFF PASTRY PIE

Let the stove do the work as this tender filling simmers away, creating extraordinary Cape Malay flavours.

2kg beef short ribs

Salt and milled pepper

Glug canola oil

2 onions, chopped

5 cloves garlic, chopped

3cm knob fresh ginger, peeled and grated

3 red chillies, whole (or halved, if you like it hotter)

3 Tbsp (45ml) coriander seeds, toasted and crushed

2 Tbsp (30ml) cumin seeds, toasted and crushed

2 sticks cinnamon

2 tsp (10ml) ground ginger

2 tsp (10ml) mustard seeds

2 tsp (10ml) turmeric

3 cloves

1 sprig fresh curry leaves and/or bay leaves (optional)

3 cups (750ml) beef stock

200-300g dried fruit (such as sultanas, pitted prunes or Turkish

apricots), halved if large

1 large Granny Smith

apple, grated

1 can (400g) coconut

cream

Pastry:

1 roll (400g) puff

pastry, defrosted

Flour, for dusting

1 egg, whisked

Cuminseeds, for sprinkling (optional)

SERVES 6–8

Season meat well. Heat oil in an ovenproof pot and brown meat in batches. Remove and set aside.

Sauté onion in the same pot on medium heat for 8–10 minutes.

Add garlic, ginger, chillies and spices, and fry for 2–3 minutes. Return meat to pot, top up with stock. Add bay and curry leaves and season.

Simmer over medium heat, partly covered, for 2½ hours.

Add dried fruit, apple and coconut cream. Cook for 20 minutes. Remove from heat, allow to cool, then remove bones and whole spices. Preheat oven to 200°C.

Roll out pastry to 3mm thick on a floured surface.

Cut into squares and place over cooled filling in the pot, overlapping to create a pattern and covering meat completely.

Brush with egg and sprinkle with cumin seeds, if using.

Bake for 35–40 minutes until golden. Serve straight out of the oven.

The short rib can be swapped for goulash, to make a slightly less rich filling but it will be tender after just 1½ hours of simmering – and no need to pick out any bones.

CORN FRITTER FISH PIE

With ingredients from the pantry and freezer, this dish packs in convenience and nutrition along with creamy, delicious bits.

1 tub (250ml) cream

1 box (450g) frozen hake fillets, defrosted

1 packet (400g) frozen creamed spinach

1 can (400g) butter beans or kidney beans, rinsed and drained

1 cup (125g) mozzarella cheese, grated

Handful of chopped fresh dill

Lemon juice, to taste + wedges for serving Sliced spring onion, for serving

Fritters:

1¼ cups (185g) cake flour

1 tsp (5ml) baking powder

2 tsp (10ml) smoked paprika

3 eggs, beaten

1/³ cup (80ml) milk

2 cans (400g each) corn kernels, rinsed and drained

1/³ cup (80ml) chopped fresh coriander

Pinch chilli flakes (optional)

Salt and milled pepper

SERVES 6

Heat cream in a pan over medium heat and bring to a simmer. Add fish and cook for 15 minutes. Flake fish using a fork, then stir through spinach, canned beans, mozzarella, dill and lemon juice.

Combine fritter ingredients in a bowl to make a batter.

Spoon fish filling into one pie dish or six large (10-12cm) ramekins.

Top filling with fritter batter (a ladle per ramekin), spreading out to cover completely. Bake at 200°C for 25–30 minutes, until fritter topping is puffed, golden and crisp. Serve hot out of the oven, garnished with spring onion and lemon wedges.

CUT CORNERS

Creamy yet crisp, this medium-bodied wine is ideal for fish dishes.

Exclusive

Corn fritter fish pie.

Recipe on page 17

GOOD IDEA

Can’t find harissa? Pesto works well too.

HARISSA PUMPKIN PIE SCROLLS WITH HUMMUS

Ultra-crispy roll-ups that are sure to satisfy with their hearty roast veg filling.

2 packets (500g each)

PnP diced pumpkin

1 packet (500g) PnP

diced butternut

1 packet (400g) baby

marrows, cut into

2cm-thick slices

1 can (400g)

chickpeas, drained

Olive oil, for tossing

1 jar (130g) PnP

harissa paste

Salt and milled

pepper

1 packet (500g) phyllo

pastry, defrosted

½ cup (125ml) melted butter

1 large tub (250g)

hummus

2 discs (120g) feta

cheese, crumbled + extra for serving

Handful each of pumpkin seeds and sesame seeds

For serving:

Fresh mint and coriander

Plain yoghurt

SERVES 6

Toss vegetables and chickpeas in oil and harissa paste, and season. Spread over two oven trays and roast at 200°C for 40–45 minutes until tender. Smash veg lightly with a fork. Set aside to cool. Brush 2 sheets of pastry with some butter and stack.

Spoon hummus along one edge of pastry (about a 5cm strip) and top with ¾–1 cup

of the veg filling. Roll up loosely into a log, then shape into a spiral. Use remaining filling, hummus and pastry sheets to make 6 scrolls in total. Pack scrolls into a 30cm baking dish, brush with butter and sprinkle with seeds. Bake at 200°C for 30–35 minutes until crispy and golden. Serve hot, scattered with herbs and extra feta, and yoghurt on the side.

CHICKEN CURRY PIE WITH CHICKPEA-FETA CRUST

Quick and easy warming flavours. The crust will remind you of falafel.

2 Tbsp (30ml) olive and canola oil blend

4 (about 700g) chicken

breast fillets, cubed

1 tsp (5ml) each

mustard seeds, cumin seeds and coriander seeds, roughly ground (optional)

Salt and milled pepper

1 packet (400g) PnP

diced butternut and sweet potato

2 packets (400g each)

PnP butter chicken cook-in-sauce

1 can (400g) chickpeas, drained

1 packet (200g) baby spinach

Handful chopped fresh coriander

Crust:

1 can (400g) chickpeas, drained

2 eggs

2 discs (120g) feta

2 Tbsp (30ml) cake flour (or chickpea flour)

½ tsp (3ml) fine salt Handful of fresh parsley and/or coriander

For serving: Sambal, plain yoghurt and chutney

SERVES 4

Heat oil in a pan and brown chicken all over. Add spice seeds and seasoning and cook for 2–3 minutes until fragrant and popping.

Add vegetables and cook-in-sauce. Simmer for 15–20 minutes, until veg are softened but not quite tender. Stir in chickpeas, spinach and coriander. Spoon into a 25cm ovenproof dish. Blitz crust ingredients together and spoon over filling. Bake at 180°C for 23–30 minutes until golden. Serve with sambal, yoghurt and chutney.

CUT CORNERS

Short on time and energy?

Use rotisserie chicken and store-bought shortcrust pastry.

BREAD-ANDBUTTER BOBOTIE

Bobotie gets an upgrade (with added crunch on top). It’s also a more filling meal with no need for rice on the side.

Glug of olive oil or canola oil

1 onion, finely chopped

1 Tbsp (15ml) PnP

crushed ginger, garlic & chilli

500g beef mince

2 Tbsp (30ml) curry powder

2 tsp (10ml) garam masala

1 tsp (5ml) ground cardamom

1 tsp (5ml) ground turmeric

½ cup (125ml) beef stock

1 Tbsp (15ml)

Worcestershire sauce

¼ cup (60ml) chutney + extra for serving

1 large Granny

Smith apple, grated

½ cup (125ml)

sultanas or raisins

Salt and milled pepper

Topping:

8-10 slices sourdough bread (about 2cm thick), buttered on both sides

Handful of flaked almonds

5 eggs

½ cup (125ml) cream (or milk)

Toasted almonds and chutney, for serving

SERVES 4

Heat oil in a pan over medium heat and

sauté onion until soft, about 8 minutes. Add ginger, garlic & chilli, and cook for a minute.

Tip in mince and brown well, using a fork to break up any clumps. Add curry powder, garam masala and turmeric and fry for a minute.

Stir through stock, Worcestershire sauce, chutney, grated apple and sultanas or raisins. Season well and cook for 3–5 minutes.

Spoon into a 22cm square dish, top with bread slices and scatter with almonds. Combine eggs and cream, season and pour over bread. (Lightly press down on each slice to ensure it absorbs egg mixture.) Bake at 200°C for 30–35 minutes until golden, covering with foil for the last 5–10 minutes if browning too quickly. Serve hot, scattered with almonds, and chutney on the side.

45 MINS

BAKED MEATBALLS WITH RICOTTA TOPPING

This Italian topping is a bit like ricotta gnocchi, without the fuss of shaping it.

Heat a glug of canola oil in a pan and brown 2 packets (9s, or about 450g each)

PnP Butchery meatballs for 3–4 minutes on top and bottom. Place meatballs in a 25x15cm ovenproof dish. Pour 1 bottle (340g) PnP Crafted Collection tomato & basil pasta sauce over meatballs, spreading out evenly. Season Blitz 1 large tub (250ml) ricotta cheese with 2 eggs, 1 yolk and a handful each chopped parsley and basil. Season Spoon ricotta mixture over meatballs and drizzle with a little oil. Bake at 180°C for 25–30 minutes until golden on top (it will resemble a quiche or frittata). Serve hot, scattered with fresh basil, and crusty bread on the side. SERVES 4–6

PAIR WITH Exclusive to PnP

THE VINTNER’S CABERNET SAUVIGNON RESERVE, R140 WINE PRICE CORRECT AT TIME OF PRINT AND MAY CHANGE

Bean-and-cauli mash banger pie

This cottage pie-style dish will become a weekly fixture on the menu. You can use boerewors if you prefer.

Brown 2 packets (500g) PnP pork bangers in a hot pan with a glug of oil, about 3–4 minutes per side. Remove and set aside. Reduce heat and add 2 Tbsp (30ml) butter to melt. Sauté 2 onions (cut into thin wedges), 4 large sliced leeks and 2 cloves chopped garlic for 10 minutes. Add 5 sprigs thyme and a handful of sage leaves. Return sausage to pan. Whisk 2 cups (500ml) chicken stock, ¼ cup (60ml) water and 1 Tbsp (15ml) wholegrain mustard into 2 Tbsp (30ml) brown onion soup powder, making sure there are no lumps. Pour mixture into pan and cook to thicken slightly for 3 minutes. Season

To make mash, combine 2 cans (400g each) cannellini beans, 2 Tbsp (30ml) melted butter, 1 Tbsp (15ml) wholegrain mustard and 1 egg in a bowl. Season. Add 2 packets (300g each) steamed PnP cauliflower florets while still hot and mash. Transfer saucy sausage mixture into a 28cm ovenproof dish. Spoon mash over filling, covering completely, and drizzle with 2-3 spoons oil or extra melted butter. Bake at 200°C for 25–30 minutes until golden. Serve straight out of the oven, garnished with some fried sage. SERVES 6

Cheat’s chicken & mushroom potato pie

With a few short cuts, you can put a creamy hearty pie on the table in 45 minutes!

Heat 1 Tbsp (15ml) olive oil in a pan on high heat and fry 1 packet (250g) sliced portobello mushrooms until golden. Combine mushrooms with 1 large shredded PnP rotisserie chicken and 1½ bottles (600g) creamy mushroom pasta sauce or mushroom cook-in-sauce. Season. Spoon filling into a 25cm oven dish. Slice 4-5 large (about 450g) potatoes into thin 2mm slices (using a mandolin works best). Toss potatoes with ¼ cup (60ml) each melted butter and finely grated parmesan and leaves of 8 thyme sprigs. Season Top the pie with overlapping potato slices in a single layer. Sprinkle with extra parmesan. Bake at 200°C for 35–40 minutes until potatoes are golden and crisp, and the filling is steaming hot. SERVES 6

CUT CORNERS

Ditch the fried mushrooms and add raw chopped broccoli, baby marrow or peas, which will steam while cooking in the oven. Or use a little more cook-in-sauce and ditch the veg altogether!

ROOT AWAKENING

Smash, mash, fry, bubble or bake. Let the humble potato shed its sideshow status and take centre stage this winter

Layered potato, prosciutto and sage bake.

Recipe on page 26

SEASON’S EATINGS

SEASONS EATING’S LAYERED POTATO, PROSCIUTTO AND SAGE BAKE

Combining the soft creaminess of a gratin with the crispiness of hasselback spuds, this dish will steal the show from the roast chicken you serve it with.

2 Tbsp (30ml) soft butter

2 cups (500ml) cream

3 cloves garlic, grated

¼ punnet (5g) thyme, leaves picked ½ cup (125ml) grated parmesan cheese

6 (about 750g) PnP soft cooking potatoes, scrubbed

1 packet (70g) PnP

Crafted Collection prosciutto crudo, cut into thin strips

About 12 sage leaves

SERVES 4–6

Grease a large baking dish with butter.

Mix cream with garlic, thyme and half the parmesan.

Toss potatoes in cream mixture to coat well.

Slice a potato thinly into ovals and stack upright in the baking dish (keeping it in its potato shape).

Repeat with remaining potatoes.

Tuck prosciutto and sage leaves in between potato slices and pour over the cream.

Bake, covered with foil, at 180°C for 30 minutes.

Remove foil, scatter with leftover parmesan and bake for 30 minutes until golden.

CREAMY POTATO FLAMMKUCHEN

A fresh take on the traditional German tart, this is a delicious, creamy alternative to tomato-based pizzas. Serve as a snack with friends or add a salad for a light meal.

1¾ cups (270g) white bread flour

½ tsp (3ml) salt

½ cup (125ml) water

¼ cup (60ml) canola oil

2 medium potatoes, scrubbed (skin on) and thinly sliced

½ tub (125g) PnP

crème fraîche

1 tub (175g) PnP plain medium-fat cream cheese

¼ punnet (5g) thyme, leaves picked

1 jar (180g) PnP

Crafted Collection

onion marmalade

Streaky bacon or pancetta, for topping

¼ cup (60ml) melted butter

Salt and milled pepper Microherbs,for garnish

MAKES 2 SMALL OR 1 LARGE PIZZA

Combine flour and salt in a bowl and mix. Whisk water and oil together in a jug, pour into flour and mix until combined into a dough.

Tip out onto a lightly floured surface and lightly knead until the dough comes together, adding a little extra flour if needed.

Cover and rest for an hour.

Parcook potato slices in salted boiling water

for 5–8 minutes (don’t overcook – they should still have some ‘bite’ to them).

Drain, pat dry and cool slightly.

Whip crème fraîche, cream cheese and thyme together. Place a large baking tray in the oven and preheat to 200°C. Roll out dough on a lightly floured surface to about 2mm thick, whichever shape you’d like it to be.

Remove tray from oven and place dough base in tray. Spread cream cheese mixture over base and add dollops of onion marmalade.

Layer potatoes and bacon or pancetta on top and brush with melted butter. Season. Bake for 15–20 minutes or until base is crispy. Serve warm.

PAIR WITH

JACQUES MOUTON SPECIAL RESERVE RED BLEND, R110

Full bodied with aromas of cassis, ripe plums and black olives. Lingering finish with hints of dark chocolate and truffle.

HOT POTATO CURRY SAMOOSAS

These crispy, flaky triangles are packed with warming spice and soft potato. Perfect for a satisfying snack with cool, herby yoghurt for dipping.

2 medium PnP soft cooking potatoes, peeled and diced

1 Tbsp (15ml) olive oil

1 onion, finely chopped

2cm knob fresh ginger, grated

1 tsp (5ml) ground cumin

1 tsp (5ml) chilli powder

½ tsp (3ml) garam masala

½ tsp (3ml) ground turmeric Handful fresh coriander, chopped

Squeeze of lemon juice

Salt and milled pepper

1 Tbsp (15ml) flour

2 Tbsp (30ml) water

1 packet (500g) samoosa pastry Oil, for deep-frying

For serving:

½ cup (125ml) plain yoghurt

1 Tbsp (5g) chopped fresh mint

1 Tbsp (5g) chopped fresh coriander

MAKES 10–12

Boil potato cubes in salted water until soft. Drain and set aside to cool.

Heat oil in a pot over medium heat.

Sauté onion, ginger and spices for 8–10 minutes, until fragrant

TRY THIS

PnP PURPLE GEM SWEET POTATOES

Our new variety has a mildly sweet, nutty, floral flavour. The vibrant, violetcoloured flesh is a showstopper on the plate and becomes dense and delicious when baked for 60–90 minutes at 180°C.

and onion is soft. Stir in potato, coriander and lemon juice. Season. Mix flour and water to form a paste. Spoon a heaped tablespoon of potato curry mixture into the bottom right-hand corner of a pastry strip. Fold over to form a triangle. Keep folding into triangles until you reach the end of the strip. Seal with a little flour paste. Repeat with the remaining filling and pastry. Fill a deep pot about halfway with oil and heat on medium heat. Deep-fry samoosas in batches until golden brown and crispy. Drain on paper towel and keep warm. Mix yoghurt with mint and coriander and serve with the samoosas for dipping.

COOK’S NOTE

If the dough is too dry, add 1 Tbsp (15ml) water at a time until it comes together, before kneading.

Creamy potato flammkuchen

Hot potato curry samoosas.

Recipe on page 26

SPICY CHORIZO & POTATO SOUP

This winter warmer Spanish-style soup is packed full of goodness. Perfect for a quick and easy lunch or supper.

Glug olive oil

1 onion, finely sliced

1 leek, finely sliced

50–60g PnP Crafted

Collection chorizo

sarta, finely sliced

3 cloves garlic, grated

2 tsp (10ml) harissa paste

4 cups (1L) chicken stock

4 medium sweet potatoes, cut into thick rounds ½ packet (100g) baby spinach, shredded

Salt and milled pepper

Toasted bagels or crusty bread, for serving

SERVES 4

Heat oil in a large pot over medium heat.

Sauté onion, leek and chorizo for 5 minutes. Add garlic and harissa paste and cook for 3–5 minutes until fragrant. Pour in stock and potatoes and simmer for 15–20 minutes. Turn off the heat, tip in spinach and season. Cover and wilt spinach for about 5 minutes. Serve hot with toasted bagels or crusty bread.

Sweet potato and brinjal curry

Healthy, vibrant, quick and easy, this humble vegetarian curry is packed full of flavour. Scoop up with buttery garlic naan or parathas, or the potato bread (above).

Heat ¼ cup (60ml) olive or canola oil in a heavy-based pot over medium heat. Add 1 punnet (600g) roughly chopped PnP baby brinjals and fry on both sides until golden brown. Remove and set aside. Heat ¼ cup (60ml) olive or canola oil in the same pot and sauté 1 chopped onion and 1 tsp (5ml) cumin seeds for 5–8 minutes until fragrant and onion is soft. Add 5 cloves chopped garlic, 2cm knob grated fresh ginger, 1 deseeded and finely chopped chilli, 1 tsp (5ml) ground coriander and ½ tsp (3ml) each chilli powder and turmeric. Sauté for 3–5 minutes. Tip in 1 can (400g) PnP peeled chopped tomatoes, add 1 Tbsp (15ml) sugar and cook for 8–10 minutes. Add 2 large peeled and cubed sweet potatoes and 1 cup (250ml) water, and cook for 15–20 minutes. Stir in fried brinjals and cook for 10 minutes, stirring occasionally and adding water if needed. Add a squeeze of lemon juice and season to taste. Stir through chopped fresh coriander and serve with bread on the side. SERVES 4–6

Cheesy garlic pull-apart potato bread

SEASONS EATING’S

Soft, pillowy and oozing with delicious flavour, this bread should be eaten as it is, straight out the oven.

Boil 2 medium peeled and quartered PnP soft cooking potatoes in salted water until tender. Drain and place in a warm oven for 5 minutes to dry out. Mash potatoes with 1 cup (250 ml) milk, ½ cup (125g) butter and 1 tsp (5ml) salt. Spoon into the bowl of a stand mixer fitted with a dough hook. Add 1½ cups (375ml) cake flour, 1½ cups (375ml) bread flour, 2 eggs, 1 egg yolk, 2 tsp (10ml) sugar and 1 sachet (10g) yeast. Mix for 5–8 minutes or until dough pulls away from the side. Cover and leave to prove in a warm place for about an hour or until doubled in size. Cut the top off 1 bulb garlic, wrap in foil and roast for 15 minutes at 180ºC. Squeeze out the flesh and mix with ½ cup (125ml) melted butter, 1 Tbsp (15ml) chopped thyme and ½ cup (60g) grated cheddar.

Line a baking tin or oven tray with baking paper. Tip dough onto a lightly oiled surface, knead well and divide into 4 portions. Roll out into 10x20cm rectangles. Spread a third of the cheesy garlic butter on three. Place them on top of each other, ending with the fourth unbuttered layer. Cut into 4 pieces and turn each piece on its side (layers facing upwards). Arrange snugly next to each other in baking tin, brush with leftover garlic butter and season with salt. Cover loosely with clingwrap and leave to rise for 15–20 minutes. Preheat oven to 200°C. Bake for 30–40 minutes. SERVES 6–8

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Inner made from recycled plastic bottles

STOVETOP BREADS

BREAKFAST VETKOEK BUNS

Fill with curried mince or hot butter and apricot jam for a trip down memory lane. Or load them with all the toppings for a modern café-style brekkie.

4 cups (600g) cake flour + extra for dusting

1 sachet (10g) instant yeast

1 tsp (5ml) salt

3 Tbsp (45ml) sugar

2 Tbsp (30ml) oil + extra for deep-frying

1½ cup (375ml) lukewarm water

For serving:

1 tub (250g) of PnP full-fat cream cheese

1 jar (180g) PnP

Crafted Collection

tomato & chilli preserve

1 packet (200g) parma

ham or bacon, fried until crispy

8 eggs, fried, scrambled or poached

1 packet (80g) rocket

MAKES 8

Combine flour, yeast, salt and sugar in a bowl. Mix oil and water together in a jug. Add to dry ingredients in a slow stream while mixing with a wooden spoon to form a dough. Tip onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a damp cloth and leave to rise in a warm place for 30 minutes or until doubled in size Knock dough back (by kneading it) and divide

into 8 portions. Shape into balls, place on a lightly floured oven tray, cover and leave to rise again, about 15–20 minutes. Heat a pot of oil on medium-high heat. Fry vetkoek in batches for 5 minutes or until golden on the outside and cooked inside.

Drain on kitchen paper. Halve, spread with cream cheese and top with tomato preserve, pancetta or bacon, eggs and rocket.

CHAKALAKA, CHEESE AND CORN DOMBOLO

Whether you call it idombolo, ujeqe or isonka samanzi, this traditional African steamed bread is the stuff of joy. Eat it hot, straight from the pot.

3 cups (450g) cake flour

1 cup (160g) maize meal

1 tsp (5ml) salt

2 Tbsp (30ml) sugar

1 sachet (10g) instant yeast

1 egg, lightly beaten

1 cup (250ml) lukewarm water

Oil, for greasing

½ cup (125ml) tinned chakalaka with sweetcorn

1 cup (250ml) grated

cheddar cheese

Butter, for serving

Mix the flour, maize, salt, sugar and yeast in a large bowl. Whisk the egg and water together in a jug. Make a well in the centre of the dry ingredients and pour in egg mixture slowly while mixing until the dough comes together. Tip onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 30 minutes or until doubled in size.

Combine the chakalaka-corn and grated cheese. Knock the dough back (by kneading) and divide into 8 portions. Flatten each one into a flat patty shape.

Spoon 2-3 tablespoons of chakalaka mixture onto the centre of each. Pinch closed and place seam-side down into 8 lightly oiled ramekins. Leave to rise again for 20 minutes. Place ramekins in a large pan (or two), add water until it reaches halfway up the sides of the ramekins, and cover with a lid.

Steam for 20–25 minutes on medium-low heat. It’s done if the dombolo sounds hollow when tapped. Serve with dollops of butter, or as is.

SWAP IT OUT

Replace

MAKES 8

ONEPO T RENNID ENOOP T DINNER

CHICKEN STEW WITH HERB DUMPLINGS

One-pot soul food for cold nights.

Cut 10 (450g) skinless deboned chicken thighs in half. Mix ¼ cup (60ml) cake flour with ½ tsp (3ml) salt and dredge chicken in flour. Heat 2 Tbsp (30ml) olive oil in a large heavy-based pot over medium heat. Brown chicken in batches for 3–5 minutes. Remove and set aside. Add 1 chopped onion, 2 chopped leeks, 1 stalk chopped celery and 2 cloves grated garlic to the pot and sauté for 8 minutes until soft. Pour in 1 bottle (330ml) cider and simmer to reduce for 2 minutes. Return chicken to pot and add 2 peeled carrots cut into rounds, 1 small (about 250g) butternut cut into cubes, 1 bay leaf and 2½ cups (625ml) stock. Cover with lid and cook for 40 minutes, adding dumplings 15 minutes before the end of cooking time. Season to taste.

To make dumplings, mix 2¼ cups (338g) flour, 1 Tbsp (15ml) baking powder and ½ tsp (3ml) salt in a bowl. Rub in 2 tsp (10ml) soft butter using your fingertips. Add ¾ cup (180ml) milk, 1 cup (250ml) shredded spinach and 1 Tbsp (15ml) each chopped fresh parsley and thyme. Knead mixture to form a dough. Roll into 10-12 balls. Drop dumplings into stew. Cover and steam for 10–15 minutes, until dough is puffed up and cooked through. Serve immediately. SERVES 4–6

GOOD IDEA

Freeze leftover bao buns on a baking tray, then place in a zip-seal bag once frozen. Store for up to 2 months and defrost before steaming to use.

Basic bao buns and Asian-style chicken bao

GOOD IDEA

Flatbread dough can be flavoured with freshly chopped herbs or warming spices, like cumin seeds or chilli.

FLATBREAD CHEESE TOASTIES

These versatile flatbreads make a quick-and-easy folded toasted sarmie. Or serve pizza-style loaded with toppings, or to dunk into soups and stews, or just serve hot with butter and jam for a treat.

Flatbread:

2½ cups (375g) self-raising flour

1 cup (250ml) plain double-cream yoghurt

Large pinch of fine salt

¼ cup (60ml) butter, melted

1 clove garlic, finely crushed

Filling:

1 tub (175g) PnP medium-fat cream cheese

1 cup (250g) grated cheddar cheese

2 Tbsp (20g) biltong, roughly chopped

MAKES 2

Mix flour, yoghurt and salt in a bowl.

Knead until combined into a dough.

Divide into two balls and roll out into 5mm-thick rounds. Melt butter and garlic together in a saucepan.

Combine filling ingredients in a bowl. Divide filling in half and

of soda

½ tsp (3ml) baking powder

3 Tbsp (45ml) sugar

1 tsp (5ml) fine salt

Canola oil, for brushing

MAKES 15–20

ASIAN-STYLE CHICKEN BAO

Totally addictive, with a delicious sweet-spicycrispy filling.

Sauce:

2 Tbsp (30ml) sriracha sauce

spread over bottom half of each flatbread. Fold over and brush both sides with melted garlic butter. Fry in a hot pan for 2–3 minutes on each side. Serve immediately.

BASIC BAO BUNS

These soft, pillowy steamed buns are the perfect carrier for a world of flavours.

¾ cup (180ml) milk

¼ cup (60ml) butter, melted

1 sachet (10g) instant yeast

2½ cups (375g) cake flour + extra for dusting ½ tsp (3ml) bicarbonate

Warm milk to lukewarm temperature in a pot, add butter and yeast and stir to dissolve. Sift flour, bicarbonate of soda and baking powder into a bowl. Add sugar and salt. Pour milk mixture into dry ingredients and mix into a dough. Tip onto a lightly floured surface and knead for 10 minutes, until smooth and soft. Leave to rise for about 1½ hours, or until doubled in size. Cut 15x10cm squares of baking paper. Roll dough out into a long sausage about 3cm thick. Cut dough into 3cm pieces, shape into balls and set aside for 5 minutes.

Flatten balls into an oval shape 4mm thick. Lightly brush the top with oil and lay a piece of baking paper on top. Fold dough over loosely, with the paper in the middle, and place on a baking tray. Cover and leave to rise for 30 minutes.

Place batches of bao buns in a bamboo steamer over a pot of boiling water and steam for 8 minutes.

Remove paper and serve hot with fillings of your choice.

2 Tbsp (30ml) honey

4 Tbsp (60ml) brown sugar

2 Tbsp (30ml) soy sauce

2 Tbsp (30ml) water

2 cloves garlic, finely crushed

2cm knob fresh ginger, grated

1 Tbsp (15ml) oil

15-20 basic bao buns (recipe on left)

600g fried or baked

PnP crumbed chicken strips, halved

1 medium carrot, cut into matchsticks

1 cup (250ml) mixed purple and green shredded cabbage

1 mini cucumber, sliced into ribbons

¼ cup (60ml) roughly chopped fresh coriander

1 Tbsp (15ml) sesame seeds

½ cup (125ml) plain yoghurt

SERVES 4–5

Place sauce ingredients in a pot and boil for 5 minutes.

Combine vegetables and coriander in a bowl to make slaw.

Stuff buns with slaw and chicken strips. Drizzle over sauce (and extra sriracha, if you like) and sprinkle with sesame seeds.

Serve bao with yoghurt on the side.

Content

QUEENS

Ever wondered who’s behind the stunning recipes and images in Fresh Living? We spoke to three women who are rocking the local food content scene. Russel Wasserfall found out more about them, their special magic and how it all kicked off with their favourite magazine

CARO GARDNER

Quiet, unassuming and kind of shy about being interviewed for this story, our former Deputy Food Editor spoke to us from the set of I’m A Celebrity… Get Me Out Of Here, somewhere in the Blyde River Canyon. Caro’s nomadic, adventurous foodie life owes as much to her time with Fresh Living as it does to her natural resourcefulness and drive.

Do you come from a cooking background?

I studied to be a chef but I never got to work in a professional kitchen! My dream was to make pictures of food (like the ones in magazines), but I wasn’t even sure what a food stylist was or how to be one. I just went through magazines and mailed anyone who did food and whose address appeared there.

How did that work out for you?

Well, Justine Drake responded and invited me to join her on a shoot. I had absolutely no experience. All I had was the energy of a very young person – I was sort of swept up in the excitement. After a few shoots, she took me on as an assistant doing adverts, feature shoots, whatever came her way.

What kind of work was it?

I shopped, fetched and carried, cooked, helped in the studio... Justine pushed gently – at the end of a shoot, she’d say: “You try to do the last shot.” One shot at a time, I started learning to style food images.

Styled by Caro for Pick n Pay’s Glass Act magazine

How did you move to a magazine?

When Justine was approached by Pick n Pay to edit a magazine, I went with her to Fresh Living. Finding props, shopping and researching stories sort of became writing recipes. Justine and Anke Roux (the first Food Editor) pushed me into styling the recipes I was writing.

When did you start thinking of yourself as a food stylist?

It started with those pages with little snippets of news and lists of the best hamburgers, 6 ways with blueberries, 5 mustards to try now, new restaurants... stuff like that. Those became mine. In those days, we printed layout pages and stuck them on a board so everyone could edit them to get the mag into shape for print. So, my stuff was also up there, and I remember thinking “Oh, okay. I can do this!”

How did Fresh Living shape how you work now?

There was this regular feature I did called ‘Culture Club’ –snapshots of reader’s lives and their food. A reader wrote to us and we headed off to shoot in Nieuwoudtville in Namaqualand. I knew roughly what the recipes were but I couldn’t take props; there’s no way you can just rock up at someone’s house with random plates and napkins and say, “Here you go, this is how your food is going to look.”

We had to use whatever was there and somehow make an eight-page story happen. You know, improvise and make do – I loved that! And that’s what my job is now, making a plan and getting the shot no matter what.

From magazines to films and TV was a big step...

I took a break from Fresh Living for a bit and Justin Bonello asked me to style his cookbook while he was shooting Ultimate Braai Master

The person in their art department phoned one day and asked me for ‘common’. I worked out what she meant and found some cumin! Next thing, I was the food person on a show in the middle of Namibia. I had to make do, so that’s what I did.

How do you make do in Namibia?

I come from a small town called Eshowe in northern KZN. I’m quite comfortable roughing it, camping out, getting stuff done. So when we needed to paddle down the Orange River with avos and T-bones, salt and pepper grinders in our backpacks to get a pantry ready for the contestants, I just did it.

What’s happened since then?

I do a lot more TV, particularly reality shows like Braaimaster and I’m A Celebrity... I’m a food director and work with anything that involves food in front of cameras. So I do the yucky bits, like when they have to

try eat mopane worms or grasshoppers. But I also do all the food for when teams win a feast or whatever. It has to be delicious and look good for the camera. In locations like the Blyde River Canyon, there’s no Pick n Pay nearby so we have to improvise.

Didn’t you work on a sci-fi series?

I was the food director on Raised By Wolves, where we had to create exotic food and fruits for this alien planet, using ingredients the child actors could actually eat. Shooting in the middle of nowhere, you must plan properly and be ready to make another plan if the first one doesn’t work.

Your schedule seems so busy!

I’ve only been in Cape Town [where she lives] four days this year! We shot the German I’m A Celebrity… in Australia before this one [the Australian version in Namibia], and prior to that I was in Singapore. It’s hectic. I probably need a break but I just love being on set.

Do you miss FL ?

Fresh Living gave me the space to explore food creatively and provided the tools to just try. I got to work with really strong women, where there was no such thing as ‘you can’t’. In a world where there is quite a lot of hardship, to work with kind people who want everyone else to do better, that’s nice. That’s what Fresh Living is to me.

Scenes from a fabulous life...

From the arid landscapes of Namibia to the tropical humidity of Singapore, food director Caro Gardner has unpacked her bag of ‘can-do’ tricks and brought wonderful food to our screens. Whether she’s on location somewhere along the Wild Coast or roughing it in the Australian Outback, she’s having a blast.

1. Scorpion anyone? Sting rolls with spicy ant garnish.

2. iKowe mushroom foraged near Caro’s home town of Eshowe, KZN.

3. Pantry prep fun with crew on Ultimate Braai Master

4. Edible challenges for reality-show contestants can get crazy, but it’s all in a day’s work on set.

6.

Every day a new challenge.

5. A stunning location (but no PnP to pop out to).

Beware kangaroos!

DONNA LEWIS

A talented photographer who helped define the look and feel of pages, Donna did her first shoot with Food Editor Anke Roux some time in 2007. An experienced décor and interior photographer, Donna had yet to earn her stripes shooting food. Today she is a respected veteran in a competitive industry, teaching young photographic assistants the tricks of the trade and still pushing creative boundaries.

What got you into photography?

I always loved art and wanted to do something creative for a living, but I couldn’t draw or paint well enough to be sure I could put food on the table! In matric, my dad took me for an aptitude test and photography or occupational therapy came up. Photography seemed right because I didn’t have to draw.

Did you study or teach yourself?

I studied at the Cape Peninsula University of Technology, then got a job as a photographer on cruise ships. It was

great – I got to travel and learned about working with cameras and people. Eventually I’d had enough of that, so I came back to Cape Town and got a job as a photographer with Media 24, shooting whatever came my way. I worked my way up and after a bit I joined Dawie Verwey’s company, Flat Art. That’s where the connection to Fresh Living came, as it was one of Dawie’s clients.

And that’s when you started shooting food?

Well, back then, around 2007, most of our work

Beautiful Tuscan mood created by Donna in studio

was interiors for décor magazines, with a bit of food here and there. Food hadn’t really got big yet. Jamie Oliver and Donna Hay and all that stuff, which really kicked off the food trend, were only just starting. It just happened that one day I got booked on a shoot with Fresh Living’s Food Editor, Anke Roux. It was amazing!

In what way?

The challenge of shooting food was all new and exciting, but mostly I just loved working with Anke. Food people are different to fashion or design people – they’re not so precious!

Everyone’s in an apron and they’re just being themselves. It’s cool. I mean, we’re not saving lives but it’s a wonderful job. You know, we make pretty pictures and work with talented people. That’s awesome.

Would you say Fresh Living shaped you as a photographer?

Ja, totally, 80 percent of my work is now food photography, thanks to Fresh Living. They’re always subtly pushing you to keep up with trends and produce work that’s fresh and exciting. You have to work at stuff – like, I used to hate shooting soufflés but I had to learn to make it work, be quicker on the shot, more flexible. There’s no way you can sit in

a comfortable groove when you work with Anke, Caro Gardner or Liezl Vermeulen.

Does what you are photographing change how you do it?

There’s this shoot I did with Liezl that’s a good example. She wanted this Tuscan effect, with shutters and dappled light. I needed to mix natural light and flash, and ended up making a little grid thing out of cardboard for the shutter. We shot it next to a window but with a little camera-mounted flash called a Speedlight. I really liked how it came out and it added a new skill to my kitbag. I was quite proud of myself for getting that one right.

What’s freelance life like?

The hardest part is feeling like you’re on your own. Luckily Fresh Living has a community of ‘shutter jockeys’. We pool equipment, share advice or knowledge –it’s great. I also think freelancers need to keep up with the young ‘uns – I take on assistants and teach them what I know, but I learn from them too. They bring an edge and new ideas, while as a more experienced shooter I can look at something that isn’t working, sort it out and get the shot. Fifteen years of working with FL means you know how to fix things and stay within budget.

“IT’S A WONDERFUL JOB. YOU KNOW, WE MAKE PRETTY PICTURES AND WORK WITH TALENTED PEOPLE. THAT’S AWESOME.”

ABBIGAIL DAMON

Our current Deputy Food Editor – and the baby of the family –Abbigail (Gail) had a choice between studying medicine or cooking when she left school. Lucky for us, she chose spatulas over scalpels, and the rest is history. We caught up with her between shoots for this issue to find out, among other things, if she thinks she made the right choice.

If medical school was an option, why did you choose cooking?

I studied hospitality at school. In Grade 11 we did this field trip to the Institute of Culinary Arts in Stellenbosch and I just fell in love... I told my mom I absolutely, absolutely have to study there. Also, it’s only three years and you’ve finished. I like to get on with things, I’m very driven. Six or seven years was just too long for me to be studying.

TV for a couple of years before going freelance.

TV and magazines are very different. When did you cross over?

When you freelance, you take any work that comes your way. I picked up some work on magazines. I started assisting Caro Gardner and Liezl Vermeulen and sort of became part of the Fresh Living furniture, even though I was a freelancer.

So what changed?

I’m resigning. They’re gonna advertise my post, so why don’t you apply?” I wasn’t quite ready for that responsibility – creating recipes, doing all the writing, directing the shoot... No man, it seemed gigantic! So I stalled. Other people were applying and I was kind of frozen. Then Liezl pulled me aside on set and said: “What’s the problem? Why haven’t you applied?”

How

did you make the leap from chef to stylist?

In our annual practical placements at ICA, we did hot kitchens in first and second year. When third year came, I chose food media and communication as a specialisation, so I was placed with the stylist Megan Daniel on a TV show. I helped come up with recipes and dress the studio kitchen. There’d be like a two-minute ad break to clear everything and set up for the next segment! It was kind of hectic, like the hot kitchens, but it was quick-sticks, over and done. That suited me fine, so I assisted on 44

In late 2020, Chad January (then Deputy Food Editor) came to me and said, “Listen,

So we know you got the job. What was it like at first?

I started in February 2021 and I already knew everyone. But suddenly

the game changed for me. My first assignment was a feature on bread. Baking is intense. It’s all accurate measurements and percentages. That was the heaviest copy

I’ve ever had to write – it was so technical. I know how to make sourdough and how to get all those folds in, but how the hell do I explain it! There I was with one of our

BELOW: Gail loves bringing a different perspective to familiar foods

“I’VE LEARNED TO CREATE SIMPLE, AFFORDABLE RECIPES THAT WORK EVERY TIME.”

content producers, miming out the actions, trying to find the right words to describe them. It looked like we were playing a game of Charades.

What is your favourite story in the mag and why?

For a Summer issue I wanted to do this stack of cookies and ice cream to fill a double-page spread. I thought it would be, like, five sandwiches, but it ended up being seven or eight to fill the page. I was up all night testing recipes and baking. In the end it worked out brilliantly. Seeing that layout was one of my proudest moments. All that ice cream and those cookies stacked up, and the shot worked! The photographer, Toby Murphy, now calls me ‘The Stack Queen’.

Has working on FL improved your ability as a chef?

Restaurant kitchens work with ingredients that Fresh Living readers don’t always have access to. I’ve learned to create simple, affordable recipes that work every time. We make them exciting for the reader to make and deliver meals they are proud to serve to family or friends.

The ultimate ice-cream cookie stack!

As a fan of all things spicy, Gail was excited to share the marvels of chilli crisp

IN-SEASON GEMS

TOBY MURPHY COMPILED BY:

GAIL

DAMON & Bring some colour to your winter plates with our pick of our favourite fresh seasonal foods. Versatile – and good for you

RUSSEL WASSERFALL

BEET IT!

In season from the start of winter, these sweet and earthy root vegetables turn even sweeter and deliciously crispy in the oven, paired with bold, bright and fresh flavours. Rich in iron, fibre, minerals and vitamins C and A.

PERFECT PEARS

Avocados are available for much of the year, but the fruit is in its prime through winter until September – think buttery with a velvety, smooth texture. They’re filled with good fats, fibre, vitamin E and other nutrients.

NATURE’S RUBIES

These beautiful juicy seeds bring a fresh-flavoured sparkle to most dishes, from salads to rice to dessert (and are filled with health-boosting nutrients). Swap the cranberries in our hot cheese recipes on page 80 for pomegranates.

SPUDTACULAR!

Whether normal or sweet, potatoes are winter’s comfort food – and packed with potassium and other minerals. Turn to page 25 for recipe ideas!

Bubbles anyone?

Experience elegance in every sip with Graham Beck

Ultra Brut

Rain or shine, summer or winter, it’s always the right time to open a bottle of this standout Cap Classique. Crafted without any additional sugar and aged for five years on the lees, the result is a full-bodied and low-sugar option that’s perfect for pairing with food or indulging in on its own.

Cellarmaster Pierre de Klerk describes the latest 2017 vintage as a “classical pianist”, with the perfect balance of Chardonnay and Pinot Noir to create a fresh and elegant taste. Treat yourself and raise a glass to what matters with Graham Beck Ultra Brut. It will please every palate and turn any occasion into a celebration.

Get out and play!

FLOWER POWER

Rise and shine with us this Sunflower Day!

Sunflower Day raises funds and registers blood stem-cell donors to help people with blood disorders such as leukaemia. The annual campaign runs from 1 August to 30 September, during which Pick n Pay sells colourful topes to raise funds, so get yours for Sunflower Day on 15 September. For more info, visit dkms-africa.org.

Theatre follies

Laugh at life with Marc Lottering Lottering’s hilarious stand-up comedy show, So I Wrote That Musical, visits two cities to cheer up winter. (Not suitable for children.)

Dates: 18–29 June (Cape Town); 5–16 July (Joburg) * Also catch Marc and other comedy acts at the Jive Cape Town Funny Festival (5 June – 2 July).

Voulez-vous Franschhoek brings the party every year for Bastille Day. Our very own French outpost in the Cape Winelands celebrates its Huguenot heritage with wine and laughter. It’s a great day on the calendar for wine

hounds and lovers of French food. Dress code is red, white and blue.

Dates: 15 & 16 July

Ready, steady…

What will you do this Women’s Day?

Book your place in this year’s Totalsports

Women’s Race (5km or 10km). Run for fun, run for a cause or run to win, but don’t miss the joy as the streets of Joburg, Durban and Cape Town turn into a “Sea of Pink”.

Date: 9 August

Snow day!

Durban has never been this cool! Have your kids ever built a snowman? Have they slid down an icy slope on a sled, had a snowball fight or made

a snow angel? They can this winter at Snow Wonderland at Gateway Theatre of Shopping.

Dates: Ongoing

Oh shucks

It’s time for the famed Knysna Oyster Festival

There are dozens of outdoor events to work up an appetite, plus good food (oysters galore!) and good times for everyone – join the Oyster Hunt, and don’t miss the Wine Festival, featuring wines from 50 estates.

Dates: 30 June–9 July; 7–8 July (Wine Festival)

Find more info and book on Webtickets.co.za, or get your tickets at any Pick n Pay store.

There’s no need to spend winter on your couch. Here are some fun winter outings to enjoy

EVENT PHOTOGRAPH: SHUTTERSTOCK

1. GLAZED RASHERS WITH BURNT BUTTER COLCANNON

We made our version of colcannon (Irish mashed potatoes) with burnt butter (recipe page 97).

Combine ¼ cup (60ml) maple-flavoured syrup, 2 Tbsp (30ml) red Thai curry paste, 2cm knob grated ginger and 3 Tbsp (45ml) apple cider vinegar. Coat

YOU’RE BACON

ME CRAZY!

2 September is International Bacon Day – good luck resisting these tempting treats...

4–6 seasoned boneless pork rashers in mixture. Marinate in fridge for at least 30 minutes.

Cook 4 medium peeled and quartered potatoes in salted boiling water for 10–12 minutes.

Heat a glug of olive oil over medium heat and sauté 3 sliced spring onions and 1 sliced leek until just caramelised.

Stir in ½ bunch

chopped kale and cook for 5–8 minutes until

wilted. Season and set aside. Fry rashers on medium heat until crispy. Reduce remaining marinade in a pot until glossy and a slightly thickened sauce. Drain potatoes and mash, stirring through 3 Tbsp (45ml) burnt butter and a generous splash of milk or cream. Stir through sautéed kale mixture and season. Serve mash topped with crispy pork

and sauté for 5–7 minutes. Add 1 tsp (5ml) chilli flakes, 1 tsp (5ml) smoked paprika, 2 chopped tomatoes, 1 cup (250ml) brown sugar and 3 Tbsp (45ml) apple cider vinegar. Bring to the boil, stirring until sugar has dissolved. Reduce heat, tip in bacon and season. Cook over low heat for 40–45 minutes, stirring occasionally until thick and sticky. Preheat oven to 200°C. Cut 1 roll (400g) defrosted puff pastry into 4 long strips. Sprinkle a small handful of grated mozzarella along each strip. Roll up to form a log, then coil up each log to form 4 spirals. Brush with melted butter and bake for 25 minutes until golden. Serve topped with bacon jam and fresh thyme. MAKES 4

3. CANDIED BACON TWISTS

These will have you reaching for more!

rashers and sticky maple sauce. SERVES 4

2. BACON & TOMATO JAM PASTRY SPIRALS

This jam keeps in the fridge for two weeks.

Cook 2 packets (200g each) bacon in a pot on medium heat until browned and crispy. Remove and set aside.

Tip in 1 chopped shallot (or ½ chopped onion)

Line 1 or 2 baking trays with baking paper. Combine ½ cup (125ml) brown sugar, 1 Tbsp (15ml) mustard powder and ½ tsp (3ml) cayenne pepper. Twist 1-2 packets (200g each) streaky bacon into long spirals. Roll in sugar mixture to coat well. Place bacon twists on baking trays in a single layer. Bake at 180°C until golden and crispy, about 25-30 minutes. Sprinkle with salt flakes as it comes out oven and cool on a wire rack. SERVES 4–6 AS A SNACK

SMSyour Smart Shoppercardnumbe

Like the finest wines, our very own living legend, Raymond Ackerman, has improved with age! As a celebration of his incredible life as businessman, philanthropist and founder of the Pick n Pay Group, Kaapzicht winemaker Danie Steytler was asked to create a wine that embodied Mr Ackerman’s dauntless spirit. The result: Raymond’s Red.

When Steytler was approached by the Pick n Pay wine buyers, there was much to consider. Mr Ackerman has always stood for quality and integrity, so the wine needed to deliver on elegant packaging and an affordable price point, while showcasing outstanding red varietals from the Bottelary Ward of Stellenbosch.

As one of the top wineproducing regions in the Western Cape, Stellenbosch is known in particular for high-end Cabernet Sauvignon. Over the past two decades, the terroir of Kaapzicht Estate has also delivered exceptional Pinotage, SA’s own unique cultivar born in Stellenbosch. Both varieties were a natural choice to include in the Raymond’s Red blend.

The resulting wine is very approachable, with fantastic

RAYMOND’S RED

A wine as spiritedas its namesake

structure in the mid-palate and perfect balance in flavour, aroma, mouthfeel and finish. Primary aromas are dark-fruit notes of blueberry and sweet cherry, followed by tobacco and spice. Mouthfeel is plush, full and well-rounded with a soft, approachable tannin structure. A medium acidity gives the wine freshness.

The label illustration captures Kaapzicht farm in the Bottelary Hills, with its view of distant Table Mountain. It stands proudly with the Kaapzicht collection, whose packaging balances fine tradition with contemporary sophistication.

AN INSPIRING COLLABORATION

the right vines, our wine expert looked to the world-renowned vineyards of Bottelary Hills in Stellenbosch. In collaboration with Danie Steytler of Kaapzicht Wine Estate, we carefully crafted a perfect red blend that celebrates both terroir and winemaking skills, offering our customers an exceptional wine experience. It also honours the strength and boldness of a visionary, pioneering leader.

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

The Pick n Pay buying team was inspired by our love of wine and the story of our founder, Raymond Ackerman. For

FIRESIDE TIPPLES

Looking for a few cracking winter wines? Or fine belly-warming spirits for a cosy night in? Place another log on the fire and let us line them up for your winter cellar.

By Samarie Smith-Meletiou

1. MEERLUST RED, R245

If you’re impatient when it comes to ageing wines, you’ll be grateful for winemakers whose reds are young yet beautifully integrated. This is a legendary Bordeaux blend you can drink this winter or keep for next. A rich bouquet of cassis, plum, mulberry, blackberry and rhubarb awaits, with a note of English lavender and sea salt-dark chocolate on the edge. A balance of tannins ensures silky mouthfeel, with the acidity adding brilliance. It will swoon over a platter of mushroom and gorgonzola bites, or prepare your tuna steak with roasted bone marrow – you’ll thank us later.

2. HELDERBERG WINERY RESERVE RED, R150

Known for superb Cabernet

Sauvignon, Helderberg has skilfully blended this varietal with Cinsault for brightness and Syrah for its hallmark peppery notes. A swirl will awaken aromas of mulberry, plum and ripe black cherries. Alluring cinnamon and nutmegdusted figs add a warming note to balance a cooler hint of herbs de Provence. Red fruit on the palate and a lemony acidity suggest a pairing with creamy tomato soup, fish curry or braised lamb shanks.

3. SPIER CREATIVE BLOCK 5, R215

This award-winning Bordeaux blend never disappoints. Cabernet Sauvignon leads, with Merlot, Cabernet Franc, Petit Verdot and Malbec connecting the dots. An initial masculine tone of tobacco leaves, cedar, capsicum and English leather makes way for blackcurrant, plum and black cherries wrapped in a herbaceous veil of fennel, liquorice spice and mint. The coolness of mint leads into a refreshing medley of tart red cherry and tomato leaf, with a tannin tug dense enough to challenge a rich, hearty stew like oxtail. The wine lingers beautifully and evolves into a gentler, velvety sip in the glass.

4. 1000 POUNDER RUM, R249.99

Rum is a quintessential winter spirit, inviting spicy cocktails to cold evenings. With true Caribbean flair, the 1000 Pounder is an authentic Jamaican rum that will spice up any dinner party. Soak up the aromas of burnt orange peel, cinnamon-roasted pineapple, coconut and vanilla. It’s silky sweet with a tart flavour that gets the taste buds to sit up. Now add ice – your drink will become more floral. Add orange and taste how it smooths out the

alcohol. And finally, a fresh piece of ginger will accentuate its smooth quality. The heat will make you salivate for that chicken and prawn coconut curry.

5. RICHELIEU 10 YO VINTAGE BRANDY, R299.99

The golden elixir of South African winters, brandy wakes up with a drop of water. However, a neat swig will reveal a bouquet of nectarine, ruby grapefruit, figs, dried peaches and coconut syrup. There is also an umami character of

tilled earth and dried mushrooms that makes it a fantastic food companion as well as an after-dinner sipper. This brandy’s fruit-driven palate has a concentration of flavour that smoothly caresses your palate. Ten years in French oak has imparted the warming spice of vanilla bean and crushed tree nuts,

drawing a delicious flavour experience from this meticulously made pot-still brandy. Serve it with hazelnut and fynbos honey tarts, and you will be the talk of the town.

6. BLACK KNIGHT SINGLE MALT SCOTCH WHISKY, R349.99

From one of the finest distilleries in the Highlands, this single malt is not just for chocolate truffles after dinner. Try

adding 30ml of honey to a generous swig of whisky to marinate Norwegian salmon, then serve this Black Knight on the rocks with your poached salmon. Heaven!

Matured traditionally in barrels, it also spent a few months in fresh bourbon casks. This has added an oak tone to complement the bright summerberry character of the spirit, balanced with a rich, malty aroma and a taste of vanilla sweetness, sawdust and toffee for a sweet and intensely long finish.

Brought to you by

Pick n Pay

SHIRAZ IN THE SPOTLIGHT

Shiraz is one of South Africa’s most popular red wine grape varieties, the second most widely planted after Cabernet Sauvignon.

Prized for its full-bodied, exotic and spicy character, it pairs perfectly with foods that are similarly high-spirited.

When pairing Shiraz with food…

UNDERSTAND ITS CHARACTER AND FLAVOUR PROFILE.

The rule of thumb is to pair like with like, with flavours that enhance (not overpower) each other. Shiraz is full-bodied, with a high tannin structure, medium-to-high acidity and smoky flavours. It pairs well with red meat and grilled proteins. It can also be enjoyed year-round in a rosé or a blend, paired with lighter fare.

SHOWCASE EITHER THE FOOD OR THE WINE.

Shiraz, being a bold wine, can easily stand on its own. If you want a particular dish to be the hero, however, choose a Shiraz that has a lower intensity and is happy to be the supporting act. That said, with a wine as

flavourful as Shiraz, it’s best to find a great food-and-wine pairing instead (see right).

CONSIDER THE FLAVOURS YOU WANT TO HIGHLIGHT.

Red meat is high in fat. When you enjoy it with Shiraz, with its high tannin structure, the wine tastes smoother and the flavours are rounder. The savoury meatiness of umami draws fruit flavours forward, while grilled, smoky flavours stand up well to a bold wine that has notes of smoke, bacon and oak (when it’s aged).

PLAY AROUND AND LEARN WHAT YOUR PALATE ENJOYS.

There are many varieties of Shiraz and each wine comes with its own character, aroma and flavour. Your best bet is to try a selection from different estates and choose based on what you enjoy most in each wine. Wine is meant to be enjoyed, and experimentation often leads to wonderful new discoveries. This winter, make a point of getting cosy with Shiraz. Get to know your own palate and which foods you prefer to drink this wine with.

Fruity, spicy and rich in savoury notes, Shiraz can be enjoyed in various styles with food. August is national Shiraz month in South Africa, so why not try these delicious pairings?

PERFECT PAIRS

BEEF SHORT RIBS

The full-bodied character of Shiraz cuts through the high fat content of the dish, which brings a smooth, wellrounded flavour to the wine.

UMAMI VEGETABLES

Think roasted squash with a tahini dressing. Its low tannin structure (fewer leaves and stalks) brings out the fruit flavours in the wine.

CHOCOLATE DESSERT

The wine’s inherent cocoa flavours are enhanced by chocolate, but remember to temper the sweetness (such

as chocolate cake with choc-yoghurt frosting).

SHARP CHEESES

Aged cheddar, smoked gouda and parmigianoreggiano typically like a bold wine. Given the wine’s spicy profile, a hint of chilli paired with mozzarella in a dish boosts the notes of spice.

HEARTY LAMB BREDIE

The complexity of both the wine and food is enhanced by each other here. You can add wine to the stew or serve it as an accompaniment to reinforce the flavours.

1/ Cederberg Shiraz Rosé (750ml), R100

2/ Cederberg Shiraz (750ml), R275

3/ Cederberg Merlot Shiraz (750ml), R135

PnP WINE CLUB MEMBERS GET TRIPLE POINTS AS CASH BACK ON ALL WINE.

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

CUMIN GET IT!

I GREW UP IN A HOUSE WHERE SPICE WAS A SET FORMULA. Curry came from a box of Rajah Mild Curry Powder with a single addition of turmeric, added for a touch of colour more than flavour. Coriander = lamb braai chops; coriander + cloves = beef mince; Robertsons chicken spice was just that. Finally, cinnamon was a sweet spice (quite literally cinnamon + sugar) to grace pancakes, melkkos and melktert

Spices were always bought ground, and my great gran’s cast-iron pestle and mortar with its thin film of dust was a kitchen decoration on the top shelf. We were a five-spice house (that’s five spices in the cupboard – not the Chinese blend I discovered at chef school when I was 19).

Fast-forward to my 30s, and I’m the first to admit I’m no seasoned spice connoisseur. So many amazing home cooks and my Cape Malay colleagues grew up with a natural gift for spices. But this feature is not for the spice master. Rather, it is for those of us who feel lost in the spice aisle and always grab the same bottle. It offers a few out-ofthe-ordinary spiced dishes that might surprise those who grew up without a secret family masala mix.

PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

STAR ANISE

No, it is not the same as anise. In fact, it isn’t even in the same family! Star anise is the seed pod from a Chinese fruit tree. Best known for its use in Asian and Indian cooking, where the liquorice taste is prominent, it enhances meaty flavours in broths, stews, soups and stir-fries.

Remember: Add the pods at the beginning of cooking, knowing the longer they cook the more flavour will be extracted;1 or 2 in a dish will do.

PAIR WITH: Chilli, citrus, fresh fennel bulb, carrots or parsnips, honey, ginger, cinnamon, red wine, lamb, pork, beef and white fish.

PORK STIR-FRY

Rib chop is an affordable cut that cooks quickly.

A brief toss in the pan and it’ll be ready before load shedding!

6 pork rib chops

Salt and milled pepper

Oil, for stir-frying

4 cups (1L) stir-fry veg (sugar snap peas, carrot, red onion, cabbage)

Sauce:

1 chilli, chopped

2cm knob fresh ginger, grated

3 cloves garlic, grated

¼ cup (60ml) soy sauce

2 star anise

1 stick cinnamon

2 Tbsp (30ml) honey

¼ cup (60ml) orange juice

2 Tbsp (30ml) sesame oil

For serving:

Cooked noodles or rice

Sliced spring onion

Pickled cucumber

SERVES 4

Cut pork chops into strips and season. Mix sauce ingredients. Heat a glug of oil in a pan over high heat and brown pork.

Add sauce to pan and simmer for 10 minutes until sticky. Set aside, removing whole spices. Heat a glug of oil in a separate pan and stir-fry vegetables until just tender.

Toss pork and sauce through stir-fried veg. Serve on noodles or rice, topped with spring onion and cucumber.

Make life a little easier but still cook from scratch. Look out for PnP’s ready-to-cook stir-fry vegetables and fresh noodles.

PnP STIR-FRY VEG + FRESH NOODLES

ROASTED CUMIN CAULIFLOWER

Add toasted almonds and rocket to turn it into a winter salad.

900g cauliflower

florets

2 cans (400g each)

chickpeas, drained

2-3 Tbsp (30-45ml)

olive oil

Salt and milled pepper

2 tsp (10ml) cumin seeds

6 gratings of fresh nutmeg (or a pinch of ground)

Fresh parsley, mint or coriander, for serving

NUTMEG

My first encounter with fresh nutmeg was adding it to white sauce (or béchamel, its fancier infused-milk counterpart), that magically turned a simple sauce into a multi-layered chef-like masterpiece.

The first rule of nutmeg? Always use freshly grated instead of already ground! This strong spice can manipulate dishes and ingredients, taking the bitter edge off cruciferous veggies (broccoli, kale, radish etc), or cut through an overly sweet dish with a light grating.

PAIR WITH: Apple, avocado, root veg, cruciferous veg, brown sugar or molasses, walnut, vanilla and, apparently, oysters (though I don’t have those lying around often enough to have tested it!).

GOOD

Grated peel of 2 lemons

3 Tbsp (45ml) toasted sesame seeds

Mini pitas, toasted

Dressing:

¼ cup (60ml) plain

double-cream yoghurt

¼ cup (80g) hummus

Juice (60ml) 1 lemon

SERVES 2–3

Place cauliflower florets and chickpeas in a single layer on 1 or 2 baking trays (do not pack too tightly or they’ll steam).

Drizzle liberally with olive oil, season and add

cumin seed and nutmeg. Toss to ensure spice is evenly coating veg and chickpeas. Bake at 200°C for 30 minutes or until crispy and brown with a nutty smell. Combine dressing ingredients and season. (Add 1-2 Tbsp water to thin down if you like.)

Serve warm veg with dressing, scattered with herbs, lemon peel and sesame seeds, with pitas on the side.

GEMTUN NUTMEG

Add a grating of fresh nutmeg to smashed avo on toast.

MUSHROOM LASAGNE

An earthy filling with a strong aniseed taste made subtler between layers of cheese and white sauce.

2 punnets (250g each)

white button

mushrooms, quartered

1 punnet (250g)

portobello

mushrooms, quartered

1 punnet (200g) exotic mushrooms

Olive oil, for frying

2 onions, chopped

4 cloves garlic, chopped

Salt and milled pepper

1 Tbsp (15ml) ground

coriander

1 tsp (5ml) ground aniseed

Small pinch chilli flakes (optional)

1 cup (250ml) beef stock

1 tsp (5ml) Bovril or Marmite

2 sprigs fresh rosemary

6 sprigs fresh thyme

2 cans (400g each)

brown lentils, drained and rinsed well

½ cup (30g) grated

parmesan cheese

1 cup (125g) mozzarella, grated ½ packet (250g or 10 sheets) lasagne

White sauce:

½ cup (125g) butter

½ cup (75g) flour

5 cups (1.25L) milk

Salt and milled pepper

SERVES 4–6

Fry mushrooms in oil over a high heat until golden brown. Remove and set aside.

Lower heat, add a dash of oil if needed, and sauté onion until golden. Add garlic and cook for a minute. Return mushrooms to pan, add seasoning and spices.

Combine stock, Bovril and herbs, and add to mushroom mixture. Simmer for 8–10 minutes to reduce sauce, then stir in lentils. For sauce, melt butter in a pot, then add flour and cook for a minute. Gradually whisk milk

in. Season. Cook for 3-5 minutes. Spoon half the mushroom mixture into an 18cm oven dish. Top with half the parmesan. Place 5 lasagne sheets on top and spoon over a third of the white sauce. Repeat to make a second layer. Top with remaining white sauce and scatter with mozzarella. Bake at 200°C for 25-30 minutes. Serve hot from the oven, with salad or rolls.

ANISEED (ANISE SEEDS)

A NISEED A DEESIN

Aniseed only featured in two recipes my gran made: white aniseed rusks or mosbolletjie beskuit, and deep-fried doughnut-like bites called skuinskoek. (I don’t think my family quite harnessed the power of this bold spice.)

Aniseed (also called anise) tastes like liquorice. The distinct sweetness comes from an oil also found in fennel, star anise and tarragon. Super versatile, these tiny seeds pair with both sweet and savoury dishes and pack a punch!

ANISE LOVES: Creamy mushroom dishes, chicken, pork, chocolate, orange, chilli, cloves.

SWAP WITH: You can use star anise (see page 54), though they aren’t quite the same. Aniseed is more bitter and herby; star anise is sweeter. Aniseeds are small and often used ground, whereas star anise is mostly sold whole.

FRUITY GOAT’S CHEESE SALAD WITH HOT CORIANDER-ORANGE DRESSING

This nut and coriander dusting on cheese reminds us of dukkah. You can serve the cheese on a cheeseboard, too, not just in this salad.

Toast ½ packet (50g) each pumpkin seeds and skin-on almonds and ½ tsp (3ml) coriander seeds in a dry pan. Blitz to a medium-fine crumb in a food processor or chop finely. Roll 2 logs (100g each) goat’s cheese in nut crumb and slice into discs. Toss together 2 packets (120g each) PnP

Italian salad leaf mix, 1 tub (100g) blueberries, 1 sliced red apple and 2 sliced oranges in a bowl. Season and top with cheese discs. Combine ½ cup (125ml) fresh orange juice, 1 tsp (5ml) ground coriander and 2 Tbsp (30ml) honey in a pot. Simmer for 5 minutes. Whisk in 2-3 Tbsp (30-45ml) olive oil blend. Serve salad with warm dressing on the side. SERVES 4

CORIANDER SEED

Best known for the flavour it adds to biltong, on its own the little round seed has a floral and fruity flavour.

CORIANDER LOVES:

With its own citrus notes, coriander pairs well with anything orange and lemon flavoured, like this recipe for orange dressing (left), or think of mulled wine that is scented with orange peel, coriander, cloves and cinnamon.

It’s an essential in curry, to add depth and fruity notes alongside mild to hot spice.

Think creamy ingredients –goat’s cheese, coconut milk or butter beans – which can benefit from its zing.

Heating or toasting whole spices over medium heat is essential to extract maximum flavour.

SPICE OF LIFE CARDAMOM

Open a jar of green cardamom pods and you’ll be struck by the eucalyptus and camphor aromas (also found in bay leaves and rosemary). There’s also a floralcitrus note that cuts though fattiness (think salmon or cream- and butterladen dishes). This all-rounder pairs well with sweet or savoury dishes, so it’s a spice-rack essential.

How to use it: Add 1-2 whole pods (crushed with the flat part of a blade) to a stew or curry for a light perfume. It also easily elevates a simple rice dish or butter cookies. Open the pod, remove the tiny seeds and finely chop to extract maximum flavour. Be warned: it’s potent – too much can ruin a dish!

PAIR WITH:

Sweet: It marries well with coconut, rose water or syrup, pistachios, almonds and hazelnuts, white or dark chocolate, coffee, stone fruit, vanilla or cinnamon. (My favourite is in baked cheesecake.)

Savoury: Seafood and oily fish, pork or lamb curries, carrots, ginger.

CARDAMOMSPICED FISH TAQUITOS

Quick and easy! We like to make these as snacks or starters, requiring only a little costly salmon.

Combine ¼ cup (60ml) plain yoghurt, 2 Tbsp (30ml) mayonnaise and a handful of fresh dill. Season Toss through ¼ cup (60ml) thinly shredded green cabbage and 2 green apples cut into matchsticks. Grind 1 Tbsp (15ml) sesame seeds and 1 tsp (5ml)

ground cardamom using a pestle and mortar. Cut 300g oily fish (we used salmon) into cubes or strips. Coat in juice (60ml) of 1 lemon. Dip fish in cardamom mixture. Heat oil in a pan and fry fish for about 2 minutes a side. Drain on kitchen paper. Toast 1 packet (10s) PnP white cocktail tortillas and fold in half while hot. Serve slaw and fish in tacos, topped with fresh coriander and lime wedges on the side. MAKES 10(SERVES 2)

MEDITERRANEAN LAMB SOUP

This soup thickens as it cooks and even afterwards, as the barley keeps absorbing liquid. Simply add more stock if it thickens into a stew.

2 Tbsp (30ml) olive oil blend

Salt and milled pepper

1kg lamb knuckles

2 onions, chopped

4 cloves garlic, chopped

1 Tbsp (15ml) tomato paste

1 Tbsp (15ml) ground cumin

1 Tbsp (15ml) ground coriander

5 cardamom pods, crushed

2 sticks cinnamon

2 star anise

1 can (400g) chopped and peeled tomatoes

4 cups (1L) beef stock

3 cups (750ml) water

3 strips lemon peel

2 tsp (10ml) fine salt

1 cup (180g) pearl barley

Handful each chopped mint and parsley + extra for serving 6 sliced Turkish apricots (optional)

Handful flaked, toasted almonds (optional)

Flatbreads (or crispy bread), for serving

SERVES 6

Heat oil over high heat in a large (5L) pot, season meat and brown on both sides. Remove and set aside. Lower heat and sauté onion for 10 minutes.

Add garlic, tomato paste and spices, and cook for a minute until sticky.

Add tomatoes, stock, water, lemon peel, salt and browned lamb.

Simmer, partly covered, for about 70 minutes until meat is tender, stirring often. Add barley and cook for 40 minutes more.

Add herbs and apricots, if using, and cook for another 15 minutes.

Serve soup topped with flaked almonds and extra herbs, and flatbreads on the side.

AC RDAMOMCA MOMADR

MEATBALLS WITH TOMATO, BRINJAL AND CINNAMON

Cinnamon in the sauce cuts through the tart tomato and mellows it.

Meatballs:

1kg lean beef mince

1 Tbsp (15ml) ground coriander

5 tsp (25ml) ground cumin

Pinch ground cloves

2 tsp (10ml) fine salt

1 tsp (5ml) milled

pepper

2 Tbsp (30ml)

Worcestershire sauce

½ punnet (10g) each

fresh coriander and parsley, chopped

Olive oil, for frying

2 large brinjals, cut into

3cm chunks

2 onions, chopped

4 cloves garlic, chopped

1 bottle (690g) PnP

Crafted Collection passata

1 Tbsp (15ml) tomato paste

1 tsp (5ml) ground cinnamon

1 tsp (5ml) ground cumin

1 tsp (5ml) ground coriander

Crumbled feta cheese, fresh coriander and mint, for serving

SERVES 5–6

You can finish this dish on the stove too, simmering to reduce sauce and ensuring meatballs are cooked all the way through.

Combine meatball ingredients, mix well and shape into 15 balls. Heat oil in a pan over high heat and brown meatballs on all sides. Remove and set aside. Brown brinjal in the same pan (no need to add extra oil).

Lower heat, add onion and sauté until golden, then add garlic and fry for a minute.

Add passata, tomato

paste and spices. Simmer on mediumlow heat for 5–8 minutes until thickened and flavour changes from tart to sweet.

Season

Bake at 200°C in the pan (if ovenproof, or transfer mixture to a baking dish) for 15–20 minutes until sauce darkens and thickens. Serve scattered with feta cheese and herbs.

CINNAMON

Everyone knows cinnamon as the warm spice that transforms custard, fruit and simple flour-sugar combos into winter warmers. I like cinnamon most when it shows off its versatility in savoury dishes. It’s like a little magic trick when you add cinnamon to a tomato-based sauce and, ta-da, no sugar needed to cut the tartness of tomatoes!

Cinnamon appears in savoury dishes across the Mediterranean – from Israeli lemon lamb meatballs to Greek moussaka and meaty Italian pastas. Yotam Ottolenghi‘s cookbooks are a great place to start to explore this.

CINNAMON LOVES:

Cinnamon is the cool kid that’s get’s on with almost everyone!

Meat: Beef mince (see recipe opposite), lamb – from lemony lamb knuckle soup to tomatoey lamb shank. Other spices: Cumin, nutmeg, cardamom, cloves, coriander, star anise, saffron.

Fruit and veg: Almost any fruit; pumpkin and squash, brinjals, sweet potato and tomatoes.

CUMIN

Cumin isn’t particularly appealing before cooking, but once it hits heat it changes into a nutty-smelling spice with peppery, lemony undertones. (In fact, that lemony undertone is so strong, you can use cumin instead of lemony sumac.) Cumin really shows off when added to mild, creamy gouda – be sure to stop at the cheese counter for this earthy, creamy mix!

PAIR WITH: Yoghurt, mild cheese, just about any meat or chicken and even shellfish. Opt for cucumber, beetroot, cauliflower, carrot, potatoes or lemon. Coriander and cumin are best friends, so add them both to curries, beef or lamb stews and tomato dishes.

EARTHY TZATZIKI

Combine ½ grated cucumber (squeeze out excess juice), grated peel of 1 lemon and juice of ½ lemon. Add about 1 cup plain yoghurt and 1 tsp (5ml) ground cumin.

CUMIN BEETROOT DIP

The earthy notes of cumin and beetroot work together like a charm!

Blitz 400g bottled cooked beetroot and 1 can (400g) butter beans with 1 tsp (5ml) ground cumin and ¼ punnet (5g) chopped dill. Stir through some plain yoghurt if you like. Fry 1 tsp (5ml) cumin seeds and 2 tsp (10ml) sesame seeds in a glug of oil until fragrant and toasted, about 2 minutes. Serve dip with toasted seeds on top.

SPICED RICE SALAD WITH MANGO

This make-ahead dish gets better when it stands in the fridge for a while – perfect for spicing up the next braai. Use fresh mangoes in season, or swap for canned peaches instead.

2 cups (500ml) brown basmati rice

2 tsp (10ml) garam masala

2 tsp (10ml) turmeric

1 stick cinnamon

1 Tbsp (15ml) ground cumin

5 cups (1.25L) water

½ Tbsp (7ml) salt

1 red pepper, finely sliced

1 red onion, finely sliced

5 snacking cucumbers, sliced

½ can (200g) mango, drained and chopped

1 cup (250g) plain yoghurt (coconutflavoured yoghurt works well too)

½ cup (25g) dried coconut flakes

Handful fresh coriander

1 packet (80g) rocket

SERVES 5–7

Place rice, garam masala, turmeric, cinnamon and half the cumin in a pot. Cover with water, add salt and bring to the boil. Cook for 18–22 minutes without stirring. Cool completely.

Toss rice with onion, red pepper, cucumber and mango in a bowl. Combine yoghurt and remaining cumin, and toss through rice. Season. Top with coconut, coriander and rocket to serve.

For a quick frosting, whisk together 1 cup butter and 2 cups icing sugar. Stir in 1 slab (100g) melted milk chocolate.

CUMIN-COFFEE BROWNIES

Cumin adds warmth and depth to these decadent mouthfuls. If serving hot, add a scoop of ice cream instead of frosting.

4 eggs

1 cup (220g) castor sugar

3 Tbsp (45ml) brewed espresso coffee

4/

5 cup (200g) butter

250g dark chocolate

²/³ cup (100g) flour

2 Tbsp (30ml) cocoa

2 tsp (10ml) ground cumin

Pinch fine salt

MAKES 9

Cream eggs and sugar together using an electric beater for about 8 minutes or until pale, fluffy and tripled in size.

Stir in coffee. Melt butter and chocolate together in the microwave. (Heat for 45 seconds at a time and whisk before melting again – be careful to not over heat.)

Preheat oven to 160°C. Line a 20-23cm square baking tin with baking paper. Combine flour, cocoa, cumin and salt

in a separate bowl. Add coffee mixture and melted chocolate to dry ingredients, whisking to combine. Pour into baking tin. Bake for about 30 minutes until crackle top appears but still gooey in the centre. Remove and cool completely. Slice into squares and serve as is, or with frosting (see above).

UC MIN NIMUC CUMIN

Fatima’s CAPEcookingMALAY

Warmth and generosity shine through in Fatima Sydow’s latest book, a cooking memoir and snapshot of a unique culinary culture. From celebration dishes and sweet treats to familiar off-the-shelf cheats, it’s a delicious meander through local memories

Recipe on page 66

PHOTOS: DONNA LEWIS RECIPES: FATIMA SYDOW FOOD STYLING: HANNES KOEGELENBERG

Dhania sausage curry.

DHANIA SAUSAGE CURRY

There’s no sausage quite like South African sausage. Dhanya (coriander) sausage is by far the best sausage I’ve tasted so far in my life, always done on a braai or in a frying pan. One day I sat at my kitchen table and thought to myself, there has to be another way of enjoying this Cape Town speciality. And so, this recipe was born.

1-2 Tbsp (15-30ml) olive oil

2 medium onions, finely chopped

2 dried chillies

2 sticks cinnamon

6 curry leaves

6 cloves garlic, finely grated

½ Tbsp (7.5ml) ginger, grated

1 tsp (5ml) salt

1 tsp (5ml) ground cardamom

1 tsp (5ml) ground turmeric

3 Tbsp (45ml) garam

masala

1kg dhanya sausage, cut into bitesize pieces

4 potatoes, peeled and cut in half

Handful of fresh coriander, chopped

SERVES 4–6

Heat oil in a large pot on medium heat.

Add onion, chillies, cinnamon and curry leaves and fry for about 5–8 minutes, until onions are brown.

Add garlic, ginger, salt remaining spices and ½ cup (125ml) water and braise for about 10 minutes.

Add sausage, potatoes and about 2 cups (500ml) water and cook covered for 20–25 minutes or until the potatoes are soft.

Add chopped coriander. Serve with rice, naan rolls, roti or bread. A tomato salad goes well with this curry.

CAPE MALAY COOKING

by Fatima Sydow

(Human & Rousseau, R395)

A former cook and caterer, Fatima loves to celebrate and bring people together with her cooking. Sydow’s Facebook page, where she shares her recipes and her food experiences has gained her a massive and dedicated following across the world.

MAVROU

During wedding season, every Sunday was booked to capacity and every hall was turned into a thing of beauty. Everyone dressed to the nines, elegant and dapper. Aunties, uncles, grannies and cousins, friends and neighbours. All that was missing was a sign saying, “Everyone is welcome”, because that’s exactly how it was. No one was turned away. Aunties would gather around a table and break into a song just before the servers walked out with platters and bowls full of food. One of those dishes was often the classic and very traditional mavrou, made with cubes of

steak and served on special occasions.

¼ cup (60ml) oil

5 onions, finely chopped

2 green peppers, finely chopped

5 chillies, deseeded and chopped

5 cloves

2 bay leaves

5 allspice berries

4 cardamom pods

5 sticks cinnamon

2kg steak, cut into cubes

8 cloves garlic, finely chopped

2 tomatoes, grated

1 Tbsp (15ml) ground cumin

1 Tbsp (15ml) ground coriander

1 Tbsp (15ml) ground black pepper

1 Tbsp (15ml) sugar

Salt, to taste

SERVES 6–8

Heat oil in a very large pot and braise the onion, green pepper and chilli with all the whole spices until golden brown, about 15 minutes. Add the remaining ingredients and braise on a medium to low heat for 2 hours, adding just a little water now and then to prevent burning, and stirring when required.

Serve with mashed potato or yellow rice and vegetables like carrots, peas, sweetcorn and gem squash.

TWEEGEVRIETJIES

These biscuits, which are similar to maids-of-honour tartlets, are also known as two-tones.

Fillling:

2 cups (500ml) fine desiccated coconut

¾ cup (185ml) sugar

1 pinch groundcinnamon

1 pinch groundcardamom

250ml (1 cup) water

Drop of vanilla or almond essence

Pastry:

1 cup (250g) soft butter

1 cup (250ml) sugar

1 large egg

1-2 tsp (5-10ml) vanilla essence or extract

3 cups (750ml) flour

1 tsp (5ml) baking powder

Chocolate icing: ¾ cup (185ml) icing sugar

52ml (3½ Tbsp) cocoa, sifted

1 tsp (5ml) vanilla essence

About 2 Tbsp (30ml) milk

Pink icing:

¾ cup (185ml) icing sugar

About 2 Tbsp (30ml) milk

Drop of red or crimson food

colouring

Drop of vanilla essence

MAKES ABOUT 36

For the filling, place coconut, sugar, cinnamon, cardamom and water in a medium saucepan over medium heat.

Stir and cook mixture until water is cooked away and mixture forms sticky balls (about 10 minutes).

Remove from heat, add vanilla or almond essence and stir.

For the pastry, add butter to

a mixing bowl and loosen it using the mixer.

Add sugar and beat for a few minutes until light and creamy. Add egg and vanilla and mix, Add flour and baking powder. (Don’t pack flour tightly in the measuring cup. Loosely scoop flour and scrape the top off with a knife, otherwise you’ll end up adding too much flour and the pastry will be dry.)

Mix flour mixture using a spatula and mix the pastry together using your hands.

Cover dough with plastic wrap and chill in fridge for 10 minutes. Preheat oven to 180°C. Grease 3 shell pans with oil and dust working surface with flour. Roll out dough to about 5mm thick. Cut dough into circles using a cookie cutter.

Place circles in prepared shell pans and press down in the centre with your thumb.

Fill with coconut mixture and press down, leaving space for icing. Bake for 12–15 minutes or until the edges are golden. Cool on a wire rack.

Foricing, combine dry ingredients for each in separate bowls. Add wet ingredients – not too much (rather gradually add more milk if needed as the idea is for the mixture to be stiff). Mix everything through using a spoon. If the icing is too light or runny, add more cocoa (for chocolate) or icing sugar (for pink). If the mixture is too stiff, add some milk.

Using a knife, spread some of the chocolate mixture over one side of the biscuits and spread the pink mixture over the other side. Set aside to firm up. Store in an airtight container.

Shot, Bru

Wellness shots are intriguing little bottles or glasses of colourful, bright drinks that promise to super-boost your health with just one swig. But do these tot-sized elixirs actually do anything?

DRINK ME!

Wellness shots (aka health shots or juice shots) are concentrated juices, usually made from fruit and/or veggies rich in vitamins and minerals. Herbal extracts or supplements can also be added, aimed at helping with anything from flu to ageing and fatigue. They come ready-made or you can concoct your own.

Initially the preserve of the more extreme end of the health spectrum and generally aimed at “detoxing”, they have

evolved to be more functional and approachable. Because a shot is only around 50–100ml, the idea is that you grab one, slug it back, and – voila! –instant health kick! No need to chomp your way through a mountain of salad or swallow handfuls of vitamins.

ALL ABOUT THE BALANCE

But is it too good to be true? Yes. And no. On the plus side, many do pack a nutrient punch.

By Jenni Davies

They can be a great way to get extra nutrients if you’re short on time or struggle to fit in the recommended daily five to seven servings of fresh produce. So they’re helpful for people on the go and give that extra boost without too much effort.

By incorporating functional ingredients like herbal extracts, collagen or probiotics, you avoid having to take pills, and like any supplement, regular intake may provide ongoing support for overall health.

Simply the act of taking wellness shots is a form of selfcare, which is psychologically beneficial and could encourage you to keep working on improving your health.

On the minus side, wellness shots can be pricey. Juiced fruit is also high in sugar (50ml of concentrated apple juice can contain almost a teaspoon of sugar), and much of the fibre – which would lower the overall glycaemic load – is removed, making them potentially

problematic for those on sugar-restricted diets.

Immune boosters may be contra-indicated for those on immune-suppressive medical programmes, while ingredients such as green leafy vegetables tend to be problematic if you’re on blood-thinning medication.

Certain herbs can interfere with some medications or conditions – for example, ginseng is best avoided if you have hypertension and St John’s wort can’t be taken with antidepressants.

While they may not be dangerous or intrinsically bad,

SHOT RECIPES

it’s best to consult your doctor before taking wellness shots if you have any doubts.

Do they work? Frankly, the jury’s still out. It depends on your expectations. If you’re after a once-off “magic wand”, you’ll be disappointed. But as a supplement to a balanced diet and proper eating habits, they could be a terrific addition. Stick to no more than one a day, and consult a dietician or herbal medicine practitioner.

Ultimately, the key to health lies in balance and consistency. If the benefits are there for you, surely it’s worth a shot?

Top of the

SHOT POPS

Our top ingredients to zhoozh up your shots

1. Collagen

Available in powder or capsule form, this protein is a building block for connective tissue and a crucial part of bone, cartilage, skin and tendons. Growing evidence also backs its use for skin elasticity, hydration and healing, bone density and combating joint pain.

2. Ginger

COCONUT AND COLLAGEN

Blend 100ml coconut water with 1-2 tablespoons collagen powder, 2 tablespoons turmeric juice (or the contents of a turmeric capsule), a sprinkle of milled black pepper and a drop of raw honey (to taste).

5. Propolis

Made by bees and usually available as a tincture, this tiny-but-mighty ingredient has been found to have antiviral, anti-inflammatory and antioxidant actions, and to assist in healing of wounds.

6. Blue and purple fruit and veg

CLEAN GREEN

Blend a large handful of kale, a large handful of spinach and a small handful of fresh parsley with 1 small apple and a 2.5cm piece of fresh ginger (peeled).

Long used for its immune supportive, antimicrobial, anti-inflammatory, antispasmodic and warming properties, ginger eases nausea, cold and flu symptoms and muscle cramps (particularly menstrual pain).

3.

Echinacea

Used for centuries to support immune function and combat inflammation, viruses and bacteria, there is evidence that, taken regularly and long-term, this herb can have a beneficial effect on health.

4. Turmeric

COLD COMBATER

Place a chopped 2.5cm piece of fresh ginger into a cup, pour over 125ml (½ glass) hot water and add 1-2 teaspoons raw honey. Allow to stand for 5 to 10 minutes, then add a squeeze of lemon juice and a pinch of cayenne pepper. Allow to cool and sip slowly to ease the symptoms of colds and flu.

This root contains the compound curcumin, shown to have anti-inflammatory properties, support connective tissue and help ease digestive disturbance and inflammation. It’s best used alongside black pepper, which seems to assist its absorption.

Blueberries, blackberries, blackcurrants, black- and red-skinned grapes, plums, pomegranates and beetroot, amongst others, are packed with anthocyanins –pigments with potent antioxidant properties, helping to fight free radicals and inflammation.

7. Coconut water

This liquid from inside green coconuts is refreshing and contains electrolytes, antioxidants and trace minerals. You’ll need at least a cup a day for appreciable health benefits but, as a shot or smoothie ingredient, it’s a tasty base that has some added benefits.

8. Dark-green vegetables

Spinach, kale, Swiss chard, parsley and broccoli, amongst others, contain a host of nutrients, particularly carotenoids, vitamin K and iron, and can assist in fighting free radicals.

Desserts on a

Desserts on a dime

dime

Decadent sweet cravings needn’t break the bank this winter! From fudgy chocolate cake to boozy puds and more, you can bake up a storm without busting your budget

PHOTOS: DONNA LEWIS RECIPES AND STYLING: GAIL DAMON FOOD ASSISTANT: DYLAN BUYS

Golden syrup custard tart

GOLDEN SYRUP CUSTARD TART

Taste golden sunshine! For a velvety finish, whisk a spoon of butter into the custard before pouring into tart shell.

½ packet (250g) phyllo pastry, defrosted

½ cup (125g) melted butter

3 cups (750ml) milk

½ cup (125ml) custard powder

½ cup (125ml) golden syrup + extra for drizzling

SERVES 6–8

Preheat oven to 190°C. Grease a 25cm round fluted tart tin.

Brush a phyllo sheet with melted butter, fold in half and place in the base of the tart tin. Repeat with remaining phyllo, making sure they overlap, to form the tart shell. Bake for 25–30 minutes until golden brown. Set aside to cool. Heat milk in a saucepan

over medium heat. Whisk in custard powder and syrup. Cook while stirring for 3–5 minutes until thickened. Pour into tart shell and smooth out the top. Chill in fridge for at least 2 hours until set. Drizzle with extra syrup just before serving.

SWAP IT OUT

Replace phyllo with puff or shortcrust pastry – just be sure to weigh it down with baking beans or rice on top of a sheet of baking paper when baking.

UPSIDE DOWN FRUIT COCKTAIL SHEET CAKE

As simple as 1, 2, 3! Play with flavours and swap the fruit cocktail for any other canned fruit.

2 cans (420g each) PnP fruit cocktail in syrup

1 cup (220g) castor sugar

3 cups (450g) self-raising flour Honey, for drizzling

MAKES 16 SQUARES

COOK’S NOTE

Serve with dollops of whipped ricotta frosting. Blitz 1 cup (350g) ricotta cheese with 2 Tbsp (30ml) castor sugar and ½ tsp (3ml) vanilla essence until smooth.

Preheat oven to 180°C. Line a 30x25cm baking tin with baking paper. Drain fruit, reserving the syrup. Mix sugar, flour and reserved syrup to form a smooth batter. Spread fruit evenly in the lined baking tin. Pour over batter and spread out in an even layer using a spatula or the back of a spoon. Bake for 25–30 minutes or until a skewer inserted in the centre comes out clean. Cool cake in the tin for 5–8 minutes before turning out onto a chopping board. Slice into squares and serve with a drizzle of honey and dollop of ricotta frosting (see cook’s note left).

CHOC-PEANUT BUTTER FONDANT

The peanut butter adds extra creaminess and saltiness to that wonderful molten centre. You can make individual puds in ramekins too.

Spray a 10cm round mould or soufflé dish with non-stick spray and dust with cocoa powder. Shake off the excess and set aside. Melt 1/³ cup (80g) butter over medium heat. Add ½ cup (60g) cocoa powder and mix until well incorporated. Remove from heat and cool slightly. Cream together 2 eggs plus 2 yolks and ½ cup (110g) castor sugar in a bowl for 8–10 minutes. Fold in cocoa mixture until fully incorporated. Fold in ¼ cup (40g) flour and mix until smooth. Preheat oven to 170°C. Spoon mixture into pudding mould (or ramekins). Add about 4 heaped teaspoons peanut butter to the fondant centre(or 1 spoon per ramekin) Bake for 15–17 minutes (or 12–15 minutes in ramekins). Serve immediately.

MAKES 1 LARGE PUDDING OR 3–4 SMALL ONES

PANTRY PUDDINGS

Divine decadence

Replace cocoa powder with 1 slab (150g) chopped dark chocolate. Melt with the butter before folding into the egg mixture.

Replace the peanutbutter centre with 2 Tbsp caramel.

Jan Ellis puddingcitruswith and brandy

2 Tbsp (30g) butter, softened + extra for greasing

½ cup (100g) sugar

2 eggs, whisked

¼ cup (60ml) orange

marmalade

2 Tbsp (30ml) apricot

jam

½ cup (125ml) milk

1 tsp (5ml) bicarbonate of soda

1½ cups (225g) selfraising flour

Pinch salt

Pinch nutmeg

Brandy syrup:

1 cup (250ml) boiling water

1 cup (250ml) cream

1 cup (250ml) butter

1 cup (250ml) sugar

1/³ cup (80ml) brandy

2 tsp (10ml) vanilla essence

Burnt butter custard

(see page 96) or vanilla ice cream, for serving (optional)

SERVES 6–8

Preheat oven to 180°C. Grease a 25-30cm oven dish with butter.

Cream butter and sugar together until pale. Add eggs and mix well. Whisk in marmalade and jam.

Combine milk and bicarbonate of soda and stir until dissolved. Add milk to egg mixture and mix well.

Combine flour, salt and nutmeg in a separate bowl.

Stir into wet mixture until smooth and well combined.

Pour batter into oven dish and bake for 25–30 minutes.

Combine brandy syrup ingredients in a pot over medium heat.

Stir until sugar has dissolved and simmer for 10–15 minutes.

Pour syrup over pudding as soon as it comes out the oven.

Serve with custard or ice cream, if you like.

A South African classic and good malva alternative. Omit the brandy for a less boozy pudding.

Cream together 4 egg yolks, ¾ cup (150g) sugar and 1 tsp (5ml) vanilla essence until pale and creamy, about 5–8 minutes. Add ½ cup (125g) melted butter in a thin stream while mixing until combined. Whisk in ¾ cup (180ml) milk. Combine ¾ cup (120g) flour and ¼ cup (30g) cocoa powder in a separate bowl. Add in batches to wet mixture until smooth. Beat 4 egg whites and a pinch of cream of tartar to form stiff peaks. Fold half the egg white into chocolate mixture, making sure it’s well combined. Fold in remaining egg white. Preheat oven to 150°C. Line a 20cm square baking tin with baking paper. Gently pour cake mixture into baking tin. Bake for 20–25 minutes until the edges are firm but the centre is still wobbly. Cool for 30 minutes in tin, then set in fridge for 2 hours or overnight. Cut into squares and serve with whipped cream, if you like. MAKES 9 SQUARES

Chocolate magic cake

Three layers of absolute chocolate bliss. Fudgy base. Mousse-y centre. Crispy crown.

BAKED PEACH DUMPLINGS WITH GINGER BEER SAUCE

Peach cobbler’s distant cousin, with a crispy golden top and gooey, saucy bottom.

2 cans (410g each) PnP peach slices

800g PnP readymade bread dough

¼ cup (50g) sugar

½ tsp (3ml) ground cinnamon

Sauce:

1 cup (250ml) ginger beer

Peach syrup (from canned peaches)

1/³ cup (80g) butter + extra for greasing

Pinch salt

Squeeze lemon juice

SERVES 6–8

Drain peaches and reserve the liquid. Combine sauce ingredients in a pot over medium heat, stir until combined, then set aside to cool.

Cut peach halves into quarters, place on an oven tray and freeze for 30 minutes.

Preheat oven to 180°C. Grease a 25-30cm baking dish with butter. Divide dough into

18–20 balls. Roll out each ball into an oval shape about 1mm thick. Place a peach quarter on one end of the dough oval and fold to enclose it. Seal the end by pressing with your fingertips. Repeat with remaining dough. Arrange dumplings in baking dish and pour over cooled syrup. Combine sugar and cinnamon and sprinkle over. Bake for 30–35 minutes until golden brown and bubbly.

PIMP MY NOODLES

Crispy 2-minute noodle omelette

Transform those simple pantry noodles into a nutritious meal in 15 minutes

Deep-fried noodles make the best crispy topping.

1 packet (73g)

2-minute noodles

(with seasoning sachet)

Oil, for deep-frying

½ onion, chopped

2 cloves garlic, grated

3 eggs, whisked

Salt and milled pepper

1 grilled chicken breast, sliced

1 sliced radish

1 sliced spring onion

Sliced chilli (optional) Handful mint leaves

1 sachet (100ml) PnP soy, honey & ginger stir-fry sauce

SERVES 1–2

Soak noodles in boiling-hot water for 2 minutes. Drain and set aside to dry completely.

Heat oil in a pot and deep-fry noodles in batches until crispy. Drain, season and set aside.

Heat a glug of oil in a large pan over medium heat and sauté onion until soft (5-8 minutes). Add garlic and noodle seasoning (from sachet) and cook for 2 minutes.

Pour in whisked egg, swirling around to cover the base of the pan, and cook for 3 minutes.

Top with crispy noodles.

Season Add chicken, radish, spring onion, chilli and mint.

Drizzle with stir-fry sauce and fold over omelette to serve.

PHOTOS: TOBY MURPHY COMPILED BY: GAIL DAMON & RUSSEL WASSERFALL

Take it cheesy

ic&cranberry bakedbrie

HARISSAHONEY BAKED CAMEMBERT

Combine 2 Tbsp harissa paste, 2 Tbsp honey and a pinch of smoked paprika. Score your favourite camembert and spoon over harissa mixture. Bake at 180°C until bubbly and serve with toasted pitas and sticky roasted tomatoes.

Hot and melty – yes, please!

ZESTY GARLIC & CRANBERRY BAKED BRIE

Score your favourite brie, drizzle with olive oil and stud with fresh rosemary, garlic and thyme. Top with grated lemon peel, scatter with dried cranberries and bake at 180°C until bubbly. Serve as a dipping side with your charcuterie board.

A WINTER TWIST

Explore Perdeberg Cellar’s Vineyard Collection for wines with a twist this winter.

Made in an elegant New World style, the Grenache Blanc and Cinsault will take your palate on a little adventure. With aromas of white pear, stone fruit and grapefruit on the nose, the Grenache Blanc has a lingering fruity finish on the palate. Aromatic fresh red berry, cherry and candyfloss flavours distinguish the Cinsault, which is spicy, soft and easydrinking. Find both wines at Pick n Pay and serve chilled.

HURRY UP WINTER!

Pick n Pay asap! will deliver chop-chop!

Pick n Pay asap! has your winter essential groceries in one easy section on the app. So using Pick n Pay asap! is even easier and quicker. Get your first Pick n Pay asap! delivery FREE

Use this code: FRESHLIVASAP

Valid until 31 August 2023 Ts&Cs apply.

The cost of delivery is deducted as R35 OFF

BRING THE HEAT

PICK N PAY COFFEE CLUB POURS THE PERFECT CUP THIS WINTER.

Coffee Club members get 20% off any coffee at a Pick n Pay Coffee Counter, found in selected Pick n Pay stores.

KEEPING COOL DURING LOAD-SHEDDING

FRIDGES BY CANDLELIGHT

Ways to manage the contents of your fridge and freezer in these dark ages.

KEEP THE DOOR CLOSED

The less you open the door, the cooler the fridge will remain. If the temperature inside is 4°C when power cuts, food should be safe if it is out for no more than four hours. Use a simple, cheap thermometer inside the fridge to monitor this.

SPOIL SPORTS

Fresh meat, chicken and fish, milk, soft cheeses and leftovers

can spoil quickly. If the temperature goes above 4°C and load shedding was longer than two hours and you haven’t packed it with ice, rather discard them. Move these perishables to the freezer for long outages just to be sure.

THE BIG FREEZE

With the door closed, from a starting temperature of -19°C, food should stay frozen in the freezer compartment for around 48 hours. Perishable foods must be cooked immediately if they begin to thaw and should never be refrozen. The fuller the freezer, the longer it will stay frozen.

PACK IT IN

Keep ice packs in the freezer where they are readily to hand and pack them around the perishables in the fridge. You should think of your fridge as a great big cooler box and manage it accordingly. (You can recycle 1L or 2L plastic cooldrink or milk bottles as ice bricks for this purpose.)

GET THE DOOR

Compartments in the door of your fridge are the first to warm up. Try moving things like milk, butter or eggs kept there to the drawers or ‘crispers’ usually marked for fresh produce. Those stay cold a little longer.

Scan this QR code with the camera on your smartphone to join the Coffee Club for FREE or send your registered Smart Shopper card number in an SMS to 30924.

Cool Tip: Set your appliance at 4°C.

GREEN-SKINNED AND DARK-SKINNED AVOS:

Double the deliciousness

Green-skinned and dark-skinned avocados are available in South Africa almost all year round. The good news is, whichever colour avo you choose, they’re all equally delicious and nutritious!

Green-skinned avos remain green when ripe, while dark-skinned avos turn purple-black when ready to eat. Please don’t squeeze! Even though avocados vary in colour, shape and size, they are all a source of beneficial nutrients to include as part of a healthy eating plan. It’s always time for avocados. Whatever your next meal – add an avo. On the side, on top or inside, green-skinned or dark-skinned avos go with just about any dish.

ONION & PEA BHAJIS

WITH AVOCADO RAITA

Prep time: 20 minutes

Cooking time: 30 minutes

210g (1½ cups) frozen peas, thawed and drained

2 large onions, thinly sliced

5ml (1 tsp) salt

1 small avocado, peeled

75g (½ cup) chickpea flour

75g (½ cup) self-raising flour

10ml (2 tsp) mild curry powder

5ml (1 tsp) ground turmeric

½ cup (100-150ml) water

Oil, for frying

Raita:

1 ripe avocado, peeled and stoned

1 packet (20g) coriander

½ packet (10g) mint

125ml (½ cup) plain yoghurt

1 clove garlic, crushed

1 chilli, deseeded and chopped (optional)

Juice and zest of 1 lemon

For serving:

Extra avocado slices, lemon wedges and fresh mint

For more information and avo recipes, visit www.avocado.co.za, follow us on Instagram @iloveavossa and like us on Facebook @iloveavocadoSA

MAKES 18 (SERVES 4)

Place peas, onion and salt in a bowl.

Massage salt into onion slices and mix the ingredients together with your hands. Mash avo with a fork until smooth and stir into onion-pea mixture. Combine flours, curry powder and turmeric in a separate bowl. Add some water and whisk, adding more water as required to form a smooth batter (not too runny). Stir into the onion, pea and avo mixture to make the bhaji batter.

Heat about 3cm oil in a shallow frying pan. Drop tablespoons of batter into the hot oil and fry in batches until golden brown (2–3 minutes), turning halfway.

Drain on paper towel. Whizz raita ingredients in a food processor until smooth. Serve bhajis on a platter, drizzled with raita and garnished with mint, with lemon wedges on the side.

Some years ago I got retrenched from my job.

I was horrified, shocked and deeply distressed. Yes, it was completely the wrong job for me. Yes, I was bored senseless and totally under-stimulated, but I was comfortable and used to it – and now it was gone. Nothing anyone could say to me at the time made me feel better. I moped about and felt sorry for myself and worried about the future.

So my husband took me on a road trip to help shake my mood, and somewhere over the Swartberg Pass with its 90-degree, 700-metre-high quartzite cliffs, the melodrama of my life – which had felt huge and allencompassing – began to feel less significant.

As the peaks rose around me, ancient and astonishing, the magnitude and importance of the things that were bothering me started to shift. Coincidentally (or not) a Bob Marley song came on the radio: “Why do you look so sad and forsaken? Don’t you know, when one door is closed, many more is open?”

Through the Karoo we drove, headed to the town of Oudtshoorn, home to the 20-million-year-old Cango Caves (how’s that for putting your life into perspective?). This part of the world has some of the biggest sky on

the planet. You are tiny against its vastness, and yet you feel your power and relevance. You are a fundamental part of this whole, beautiful thing... You matter. Your journey matters, and you are always on the right path. A warm sun shone down and the plains stretched towards forever, and suddenly

Happy Endings

there wasn’t all that much to be sad about.

If there’s anything we humans resist, it’s change. Even when things are bad for us, familiarity feels safe. But sometimes safety inhibits your growth. And when you don’t listen to your inner voice – that completely reliable one which tells you when you’re on course or not – the universe steps in and makes the change for you.

It’s rather a marvellous thing if you can stop being frightened and start trusting the process.

And anyway, constancy is an illusion; everything is always in a state of flux. The tide is either coming in or going out; now you see the rocks, now you don’t. Now there’s a beach, then there’s not. The Earth spins quietly but unremittingly on its axis; day becomes night and spring turns to summer. Stability exists only in our imagination.

For most of us, Fresh Living magazine has been a trusted friend in the kitchen. Don’t feel like cooking? No matter – here is a 10-minute meal. Poor after December? We’ve got you –here’s supper sorted for R50! My friend has every issue ever published and often goes back to old, much-thumbed-through copies to remember how to make that delicious dressing or pudding or roast.

There has been so much value in this publication; so

many useful tips, tried-andtested recipes, fun and fabulous ways to celebrate Christmas, Ramadan, Hanukkah and your gran’s birthday, christenings and funerals – all the seasons of our lives. And it’s sad to see the end of it. We always want things to last forever. But hopefully (like my friend) you had the foresight to keep your old copies. There are enough recipes for a lifetime in them. As Heraclitus famously said; “The only constant in life is change.” For me, the doors that opened when we returned from our week-long trip set me on a path that was perfect for me. It was so fulfilling and so laden with possibilities, it changed my career and my life. Further down that new path, as I sat sipping champagne in the VIP lounge of a music festival in Denmark – a mere metre away from Anthony Kiedis of the Red Hot Chili Peppers – did I miss my old office with its musty carpet and toxic boss?

With this issue, we bid farewell to a dear friend, a marvellous magazine that rescued, assisted, entertained and guided us for so many years. But let’s not focus on what we might lose. Let’s see what we gained: a kitchen friend, a helping hand and a treasure trove of information. Now, isn’t that a lucky thing?

Instead of focusing on what we’ve lost, let’s look at what we’ve gained. By Susan Hayden

EVERY DAY WE’RE WAFFLIN’ EVERY DAY WE’RE WAFFLIN’

That viral French fries waffle burger trend (frozen chips and cheese cooked in a waffle iron to crispy perfection) proves that you can waffle almost anything! We had to test it out and found that where there’s a waffle iron, there’s a way

CHOC-CHIP WAFFLE COOKIES

Scrumptious – and made with only four ingredients.

1 box (500g) PnP vanilla cake mix

1 egg, whisked

½ cup (125ml) canola oil

½ cup (125ml) chocolate chips

MAKES ABOUT 16

Combine all ingredients in a bowl, mixing well to form a dough.

Cover and rest in the fridge for 20–30 minutes. Scoop about 2 Tbsp (30ml) dough and gently shape into a ball. Repeat with all the dough. Coat waffle iron in non-stick spray and preheat.

Cook 1 or 2 balls at a time in the waffle iron for 5–8 minutes. Cool cookies completely on a wire rack. Store in an airtight container for up to 2 weeks.

PHOTOS:

DONNA LEWIS RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: DYLAN BUYS

CHICKEN CHIP WAFFLE SANDWICH

Swap out the toppings to make a traditional beef burger – no need for chips on the side!

Cut 4 chicken breast fillets in half horizontally to create thinner fillets. Season Combine ½ cup (125ml) olive oil, 2 Tbsp (30ml) gochujang or red curry paste, 3cm knob grated fresh ginger, 2-3 cloves grated garlic, juice (60ml) and grated peel of 2 limes and 2 Tbsp (30ml) honey. Mix well to combine. Pour over chicken and toss to coat well. Marinate in fridge for 30–60 minutes. Heat a glug of olive oil over medium heat and fry chicken on both sides until cooked through. Cool slightly before slicing. Coat waffle iron in non-stick spray and preheat. Place 2 handfuls PnP frozen thin-cut frying potato chips in waffle iron and top with ½ cup (125ml) grated cheese (we used mature cheddar). Cook for 8–10 minutes until golden and crisp. Repeat process to make more sandwiches. Spread crème fraîche or sour cream on one half of the waffle, top with sliced chicken, avo, crispy fried ginger and fresh coriander.

Sandwich closed and serve. MAKES 6–8

CHEESY WAFFLE DIPPERS WITH SPICY SALSA

The waffle nooks and crannies make these cheesy bites ultra-crispy.

500g mozzarella, cut into 2cm-thick chunks

1 cup (250ml) cake

flour

4 eggs, whisked

2 cups (500ml)

breadcrumbs (we used panko crumbs)

Salt and milled pepper

Salsa:

½ red onion, chopped

1 punnet (250g) cherry

tomatoes, chopped

2 cloves garlic, chopped

1-2 red or green

chillies (seeds removed if you prefer less heat)

¼ - 1/³ cup (60-80ml)

red wine vinegar

Handful fresh coriander

Juice (30ml) and grated peel of 1 lemon

1-2 Tbsp (15-30ml) honey

MAKES ABOUT 15

Place mozzarella chunks in freezer to firm up (about 40 minutes).

Blitz salsa ingredients in a food processor until

just smooth.

Season and set aside. Coat cheese chunks in flour, then dip in egg. Roll in breadcrumbs to coat, making sure the cheese is totally covered. Repeat coating process two or three times. Chill in freezer for about 10 minutes.

Coat waffle iron in non-stick spray and preheat.

Cook 1 or 2 cheese portions at a time for 5–8 minutes until crisp. Season while hot. Serve warm with salsa on the side.

GOOD IDEA

Simmer leftover marinade on medium heat until reduced, about 10–15 minutes. Drizzle over chicken for serving.

Holymacaroni!

Our favourite mac and cheese variations to add to your repertoire, from Dorito-fried cheesy bites to a Bloody Mary–inspired sauce topping

PHOTOS: DONNA LEWIS I

RECIPES AND STYLING: GAIL DAMON I

FOOD ASSISTANT: DYLAN BUYS I

French onion mac and cheese

BEST BASIC MAC AND CHEESE

Hands-down the cheesiest mac and cheese you’ll ever make!

8 cups (2L) milk

4-6 bay leaves

1 onion, sliced

2-3 cloves garlic, peeled and lightly crushed

Handful black

peppercorns

1 packet (500g) elbow

macaroni

½ cup (125ml) butter

½ cup (125ml) flour

Salt and milled pepper

1 tsp (5ml) smoked

paprika

2 cups (240g) grated

cheddar cheese

1 cup (100g) grated

gruyère cheese (or any other hard cheese)

1 cup (120g) grated mozzarella

SERVES 6–8

Gently heat milk, bay leaves, onion, garlic and peppercorns in a pot for 8–10 minutes.

Cook macaroni in a pot

FRENCH ONION

MAC AND CHEESE

A fusion of two classic comfort foods in one!

cup (80ml) butter

2 large onions, sliced

¼ cup (60ml) water

Salt and milled

pepper

2 tsp (10ml) Dijon mustard

3 sprigs fresh thyme, chopped

Pinch cayenne pepper

of salted boiling water for 8 minutes, then drain and set aside.

Remove milk from heat, cover and leave to infuse for at least 10 minutes. Strain out aromatics. Melt butter in a large saucepan, remove from heat and vigorously whisk in flour to make a smooth paste (roux). Return to stove and pour in ½ cup (125ml) infused milk, whisking continuously.

Add remaining milk in batches, allowing sauce to thicken slightly before next addition. (This will take about 10 minutes.)

Season with salt, pepper and paprika. Remove from heat and stir in half the cheese (in batches). Stir through pasta to coat well.

Transfer to an ovenproof dish and top with remaining cheese. Bake at 180°C until golden and bubbly. (Skip this step for the different variations.)

DORITO FRIED MAC AND CHEESE BITES

You can swap out the Doritos for any potato crisps.

About 4 cups (1L) basic mac and cheese mixture (left)

1 cup (250ml) flour

2 eggs, whisked

5 WAYS WITH MAC + CHEESE

1 batch basic mac and cheese mixture (recipe above)

1 cup (100g) grated

gruyère cheese (or any hard cheese)

½ cup (60g) grated

cheddar cheese

Fresh thyme, for serving

SERVES 6–8

Heat butter in a pan over medium heat.

Tip in onion, water and a pinch of salt

1 packet (150g) Doritos corn chips, crushed (we used the sweet chilli flavour) Oil, for deep-frying

Salt

½ jar (200g) Napoletana sauce, warmed for serving

MAKES 10–15

Line a 20x15cm ovenproof dish or baking tray with baking paper. Spread mac and cheese in an even layer and chill in freezer for 45 minutes. Cut the firm mac and cheese slab into 3 equal strips lengthwise, before cutting into equilateral triangles. Dust each triangle in flour, dip in egg and thoroughly coat in crushed Doritos. Chill in fridge for at least 10 minutes. Deep-fry over medium heat until golden and crisp, about 5 minutes a side. Season lightly and serve with sauce for dipping.

and cook, stirring occasionally, until caramelised (about 20–25 minutes).

Add onion, mustard, thyme and cayenne pepper to mac and cheese and stir to combine. Season. Spoon into a 30cm ovenproof dish, top with cheese and grill in oven until bubbly and golden, about 10–15 minutes.

Sprinkle with thyme and serve warm.

These work in an air fryer too. Simply pop them in for about 10 minutes until crispy.

Microwavefriendl y

Cheat’s mac and cheese with crispy bacon

Great for when you need to whip up dinner in a flash.

Divide 1 cup (250ml) macaroni evenly between 2 mugs. Add enough boiling water to cover the macaroni. Cook in the microwave for 6 minutes (stirring every 2 minutes) until pasta is done. Drain water. Heat 1-2 sachets (200g each) PnP cheese sauce according to package instructions. Stir sauce through macaroni. Sprinkle with grated cheese if you like, pop back in microwave and heat until melted. Serve warm, topped with crispy bacon.

SERVES 2

BLOODY MARY MAC AND CHEESE

For a “non-alcoholic” version, simply leave out the vodka.

Sauce:

Glug olive oil

1 Tbsp (15ml) butter

1 small onion, chopped

2 tsp (10ml) PnP crushed garlic

2 stalks celery, finely chopped

2 tsp (10ml) dried oregano or PnP Italian herbs

1 Tbsp (15ml) sugar

1 Tbsp (15ml) tomato paste

¼ cup (60ml) vodka

1 can (400g) chopped tomatoes

Dash Tabasco sauce

Salt and milled pepper

1 batch basic mac and cheese mixture (recipe on page 87)

1 cup (120g) grated cheddar

SERVES 6–8

Heat olive oil and butter in a pan over medium heat.

Sauté onion for 8–10 minutes until soft. Add garlic and celery and fry for 1–2 minutes until fragrant. Add dried herbs, sugar, tomato paste and vodka and cook for 3–5 minutes.

Tip in tomatoes, add Tabasco (to taste) and simmer for 15–20 minutes.

Season

Transfer mac and cheese to a greased ovenproof dish.

Spoon over sauce and spread evenly.

Top with cheddar and pop under the oven grill for about 10 minutes, until cheese is golden and bubbly.

CREAMY SPINACH MAC AND CHEESE WITH PESTO PANGRATTATO

Bulk it up by adding some sliced baby marrow to the mix.

Stir 1 punnet (100g) spinach through 1 batch basic mac and cheese mixture (recipe on page 87) when adding in the pasta. Cover saucepan with a lid and let spinach wilt over medium heat for about 5 minutes. Transfer mac and cheese to a serving dish. Combine 1 tub (120g) PnP basil pesto, 1 finely chopped garlic clove, juice (60ml) and grated peel of 1 lemon and 1 cup (250ml) breadcrumbs in a food processor. Blitz until just combined (do not pulse it to a paste). Stir through ½ cup (125ml) grated gruyère cheese and season. Serve mac and cheese topped with pesto pangrattato. SERVES 6–8

STOVE-TOP FRIENDLY

COME OVER TO THE DARK SIDE

meringue frosting.

We do love our chocolate and coffee... Combine them and you get a heavenly mix to use in Mexican mole sauce, decadent chocolate stout cake and more!

Chocolate stout cake with coffee

Recipe on page 92

CHOCOLATE STOUT CAKE WITH COFFEE MERINGUE FROSTING

Stout gives a complex layer of flavour and dark colour with a rich, moist finish.

1 cup (250ml) Guinness or any dark stout beer

½ cup (125ml) freshly brewed coffee

1 cup (250g) butter, melted

½ cup (60g) cocoa

powder

2 cups (300g) treacle

sugar

2 eggs

2 tsp (10ml) vanilla

²/³ cup (160ml) buttermilk or milk

2 cups (300g) cake

flour

2 tsp (10ml) bicarbonate of soda

½ tsp (3ml) baking powder

1 slab (150g) dark chocolate, chopped

Meringue frosting:

½ cup (100g) white sugar

2 tsp (10ml) instant coffee

¼ cup (60ml) water

2 egg whites

Pinch salt

Pinch cream of tartar

SERVES 6–8

Preheat oven to 170°C.

Line two 20-23cm cake tins with baking paper.

Combine stout, coffee, butter, cocoa powder, sugar, eggs, vanilla and buttermilk or milk.

In a separate bowl

combine flour, bicarbonate of soda

and baking powder. Add wet ingredients to dry ingredients and whisk until a smooth batter forms.

Fold in chopped chocolate (see Good Idea below).

Divide batter between cake tins.

Bake for 35–40 minutes or until a skewer inserted in the centre comes out clean. Allow cake to cool in the tins for 5–10 minutes, then unmould and leave to cool on a wire rack.

Combine sugar, coffee and water in a pot over medium heat.

Stir until sugar has dissolved, then bring to a simmer and cook for 10–12 minutes (it should bubble).

Combine eggs, salt and cream of tartar in the bowl of a stand mixer and whisk to form soft peaks. Add sugar syrup to eggs in a thin stream while mixer is running. Increase speed and mix for another 10–12 minutes or until meringue is thick, glossy and cool to the touch.

Spread each cooled cake with meringue frosting, stack on top of each other and toast the top layer if you like, using a blowtorch.

GOOD IDEA

CHILLI, ESPRESSO & CHOCOLATE STEAK RUB

This works well on chicken and pork too.

¼ cup (60ml) ground coffee beans

2 Tbsp (30ml) cocoa powder

1 Tbsp (15ml) chilli powder or cayenne pepper

3 Tbsp (45ml) sugar

2 tsp (10ml) garlic powder

2 tsp (10ml) onion powder

2 tsp (10ml) groundcumin

2 tsp (10ml) ground coriander

1 tsp (5ml) smoked paprika

Salt and milled pepper

2 (about 350g each) club steaks (or sirloin works well too)

Glug of olive oil

2-3 Tbsp (30-45ml) butter

For serving:

Crushed baby potatoes

Toasted or caramelised coconut

Herb salad

MAKES ABOUT 1 CUP (250ML), ENOUGH FOR 16 STEAKS

Combine rub ingredients. Season steaks and coat with rub, about 1-2 tablespoons. Marinate for at least 30 minutes at room temperature. Heat a cast-iron pan over high heat. Add oil and butter and fry steaks for 5–8 minutes a side. Serve with crushed potatoes, coconut flakes and herb salad.

TRY THIS

Drizzle this decadent syrup over a slice of your stout cake just before serving.

To die for!

PnP CARAMEL FLAVOURED COFFEE SYRUP

Coat chopped chocolate in some flour before folding into the cake batter. This will prevent all the chocolate from sinking to the bottom of the cake as it bakes.

Who says chocolate is only for dessert? The bittersweet chilli crust on this steak is everything!

Chilli, espresso & chocolate steak rub

SERVE WITH

Pulled pork in toasted PnP cocktail tortillas, topped with chopped red onion and coriander, plus battered onion rings and lime wedges on the side.

MOLE NEGRO (MEXICAN BLACK SAUCE)

Smoky, spicy, with a whole lotta depth!

3 dried red chillies, deseeded

5 fresh jalapeños, charred over an open flame

4 cups (1L) chicken stock

1 cup (135g) prunes, pitted

Glug of olive oil

1 onion, chopped

1 bulb garlic, peeled and cloves lightly crushed

2 tsp (10ml) groundcumin

2 tsp (10ml) ground coriander

2 tsp (10ml) garlic powder

1 tsp (5ml) smoked paprika

Pinch nutmeg

1 Tbsp (15ml) brown sugar

2 chipotle chillies in adobo + 2 Tbsp of the sauce

(optional)

¼ cup (60ml) peanut butter

1/³ cup (80g) chopped dark

chocolate

Salt

MAKES 3 CUPS (750ML)

Toast red chillies in a pan over medium heat for 10–15 minutes to release the oils. Add toasted chillies and charred jalapeños to a pot of stock and simmer, lid on, for 10 minutes.

Tip in prunes and simmer for 10 minutes more with lid on. Set aside to cool.

Heat oil in a pan and sauté onion and garlic for about 15 minutes until caramelised. Add spices and brown sugar and cook for 2 minutes.

Place chilli-prune mixture, spicy onion mixture, chipotle chillies and sauce in a blender and blitz until smooth.

Transfer to a pan and heat over medium heat.

Add peanut butter and chocolate and season well. Stir until well combined. Serve (see above right).

CHOC-CHIP FLAPJACKS WITH COFFEE SYRUP AND BACON

The classic sweet-salty syrup-bacon combo gets an added kick of flavour.

½ cup (125ml) golden syrup

½ cup (125ml) brown sugar

1 cup (250ml) strong brewed coffee

2 packets (200g each)

PnP streaky bacon

1 packet (500g)

flapjack mix

1 cup (180g) dark chocolate chips

MAKES 18 FLAPJACKS + 1 CUP SYRUP

Combine syrup, sugar and coffee in a pot and simmer over medium heat for 10–12 minutes until thick and syrupy.

Fry bacon until crispy. Prepare flapjack batter according to package instructions. Fold chocolate chips into batter.

Fry flapjacks in batches according to packet instructions. Serve topped with bacon and drizzled with coffee syrup.

For a sweet, sticky and salty delight, replace the bacon with pork rashers and marinate in the coffee syrup before frying.

SIMPLE PLEASURE

The FL team’s latest obsession? Burnt butter and custard (yes, you heard right)! A creation that is sinfully delicious, with nutty undertones to lift any winter pud or just enjoyed by the spoonfuls

Trend alert

BURNT BUTTER CUSTARD

2 cups (500ml) milk

1 vanilla pod, split or 1 tsp (5ml) vanilla essence

6 egg yolks

¼ cup (60ml) sugar

3 Tbsp (45ml) cornflour

½ cup (125ml) burnt butter (see opposite)

Heat milk and vanilla over medium heat.

Combine egg yolks, sugar and cornflour in a mixing bowl.

Pour hot milk over egg mixture in a thin stream while vigorously stirring.

Return mixture to the heat and cook, while whisking, for 10–15 minutes until cornflour is cooked through and custard has thickened.

Remove from heat and stir in cooled burnt butter.

Serve hot or cold on its own or with a baked pudding.

PHOTO: DONNA LEWIS RECIPE AND STYLING: GAIL DAMON FOOD ASSISTANT: DYLAN BUYS

AT A GLANCE

= Vegetarian = Diabetes friendly

STARTERS, SALADS , SOUPS AND SIDES

5 Potato and leek soup with chorizo crumbs

5 Greek lemon chicken soup

12 Garlicky winter greens soup

12 Chicken laksa soup

14 Hot and sour mushroom soup

14 Stick soy mushrooms

15 Cheat’s pho

26 Layered potato, prosciutto and sage bake

26 Creamy potato flammkuchen

26 Hot potato curry samoosas

29 Spicy chorizo & potato soup

30 Cheesy garlic pull-apart potato bread

36 Breakfast vetkoek buns 36 Chakalaka, cheese &

23 Bean-and-cauli mash banger pie

30 Sweet potato and brinjal curry

37 Chicken stew with herb dumplings

39 Asian-style chicken bao

48 Glazed rashers with burnt butter colcannon

54 Pork stir-fry

56 Mushroom lasagne

60 Meatballs with tomato, brinjal and cinnamon

66 Dhania sausage curry

66 Mavrou

78 Crispy 2-minute noodle omelette

85 Chicken chip waffle sandwich

87 Best basic mac n cheese

87 French onion mac and cheese

89 Creamy spinach mac and cheese with pesto pangrattato

89 Bloody Mary mac and cheese

89 Cheat’s mac and cheese with crispy bacon

BAKING, SWEET TREATS AND DESSERTS

63 Cumin-coffee brownies

67 Tweegevrietjies

Burnt Butter

Letting butter bubble and cook turns it brown, resulting in the smell of toast and a

Melt ½ cup (125g) cubed butter over medium heat for 5-8 minutes. Stir as it foams and gradually turns golden-brown. Use it on pancakes, over popcorn, to cook eggs, for toasting nuts, drizzled over fish, tossed with pasta, for roasting potatoes, and just about any recipe that calls for butter!

RECIPES

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

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

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

PRODUCTS AND INGREDIENTS

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

PHOTO SHOOTS

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

74 Jan

Cheers!

To fifteen fabulous years

Thank

you and good night...

Slice oranges into 2mm-thin rounds. Place on a lined baking tray and dry out in the oven at 100°C for 1½ hours. Sprinkle each slice with a pinch of sugar. Increase heat to 140°C and allow to caramelise, about 15-20 minutes. Cool completely and garnish your drinks.

CLASSIC PROSECCO COCKTAIL WITH BURNT ORANGE

Place 1 tsp (5ml) brown sugar in a champagne coupe or flute. Add 1-2 tots (25-50ml) brandy or cognac and 2-4 dashes traditional or orange Angostura bitters.

Top with 100ml ice-cold prosecco. Add burnt orange slices for serving (see left). SERVES 1

PHOTO: TOBY MURPHY RECIPE AND STYLING: LIEZL VERMEULEN

TRIPLE POINTS AS CASH BACK,

TO JOIN, SCAN THIS QR CODE or SEND A FREE SMS with your Smart Shopper card number to 30651.

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TO JOIN, SCAN THIS QR CODE or SEND A FREE SMS with your Smart Shopper card number to 30924.

For more information, go to www.pnp.co.za/coffee-club.

TO JOIN, SCAN THIS QR CODE or SEND A FREE SMS with your Smart Shopper card number to 36775.

For more information, go to www.pnp.co.za/wine-club.