Fresh Living July 2018

 Quick pickles  Vegetable offcuts reimagined  Winter apples freshliving | picknpay.co.za/freshliving

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FREE JULY 2018 ISSUE 119

freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG

Red wine ragu with tagliatelle. Recipe on page 40

Take it slow Roasts, stews and soups to feed the soul

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Issue 119 | July 2018

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SUPER SAVER How to cut your trolley bill in half!

NEW IDEAS WITH MINCE & LENTILS Ooh-la-la!

CLASSIC FRENCH DESSERTS… Easier (and cheaper) than you think

SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

R29.90 * Swipe your Smart Shopper card to claim (OTHER COUNTRIES: R26 EXCL. VAT)

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FEEDBACK

ALL ABOUT YOU Your chance to share your thoughts and ideas with other Fresh Living readers

On-the-go mum

STAR LETTER Keeping my finances in check I missed the first part of your ‘Tame your finances for good’ series and got goose bumps when I came across the second part in the April issue.

Saving for education is an issue I’ve been avoiding – and I continued to avoid it by not reading the article. When I got my May issue, however, I decided to be brave and accept that I need help and financial guidance. It was so insightful that I actually went back and read the April article as well and I’m glad I did. It was like being thrown with a bucket of ice water, but I needed that. It felt as if the article was directed at me. Thank you for getting my head out of the clouds. No words can express the gratitude I feel towards Fresh Living for that financial wake up call.

- INGRID HLATSHWAYO

Retired and inspired I recently retired from my frenetic business that I ran 15 hours a day, six days a week.

Getting used to slowing down was a huge adjustment and I’ve now reached a point

where I don’t feel guilty for doing so little any more. I appreciate the free time I have and use it to do things that excite me – and one of them is picking up my monthly Fresh Living magazine.

I work through each issue from cover to cover,

WE LOVE HEARING FROM YOU ONLINE!

trying one recipe per day. Every single recipe turns out just as wonderful as it appeared in the magazine.

Not only is it fun, but it has given me some great ideas for entertaining friends and family.

I can try out first-time attempts on my friends and family with confidence. Thank you so much for this fabulous magazine.

- SUE VERMAAK

I feel like a kid in a candy store every time I pick up my monthly Fresh Living magazine at Pick n Pay. I’m a mom to a 19-month-old boy who demands a lot of attention. This means I have to prepare meals that are quick, nutritious and delicious – Fresh Living ticks all the boxes.

I especially loved the May issue with the Mother’s Day baking special. Your magazine made me realise that I can still be an on-the-go mum while providing unique, delicious meals.

Thank you for the continuous motivation.

- CRYSTELLE NAICKER

In honour of Bastille Day (14 July), we asked Fresh Living staffers to share some of their favourite French delights.

❞

THEY SAID…

Crème brûlée all day, every day!

– Jill Petersen

Crêpes au chocolat eaten on the warm sands of St Tropez is a good place to start… Le sigh!

– Emily Pettit-Coetzee Holy cheeses, that French brie!

– Cassidy Nydahl The sound of the language...

– Riekie Human Parisian hot chocolate – Sona Sales

@originalblackpearl Let the holidays begin #happysoul #happyheart #healthybteakfast #freshliving #healthyliving #mangosmadness #pawpawgoodness #coffeetime #coffeeobsession #coffeelover

FIND US

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

Email letters@freshlivingmagazine.co.za Instagram @freshliving_pnp Twitter @Fresh_Living

WRITE TO US: THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER! INGRID HLATSHWAYO, the writer of this month’s Star Letter, gets a PnP gift voucher worth R500. Send your letters to John Brown SA, PostNet Suite #2, Private Bag X11, Mowbray, 7705, Cape Town, or email us at letters@freshlivingmagazine.co.za. Letters are edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.

ILLUSTRATION: SGETTY IMAGES, PHOTO’S: SUPPLIED

French kissing!

– Estelle Dietrich

❞

INGREDIENTS Products and recipe ingredient availability may vary from store to store

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TURN TO PAGE…

Cosy up...

FROM PNP'S FRESH TEAM GREENGROCER’S PROMISE We guarantee great quality produce packed with flavour and nutritional goodness.

Responsibly sourced and grown with care.

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

PHOTO OF JUSTINE: TOBY MURPHY

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

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

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

It’s amazing how, the minute the cold weather sets in, I have a yen to head for the kitchen and cook up a storm. There’s a sudden, overwhelming need to fill the house with smells of all things warm and savoury – the notion that we need immediate nourishment and deliciousness.

I’m pretty sure I’m not alone in my coldweather comfort food quest, which is why on page 34 the team has come up with best of all things low ‘n slow… So that’s me sorted.

While I personally don’t have much of a sweet tooth, I know the opposite is true of the rest of the Fresh Living team and most of our readers.

So in celebration of Bastille Day (and because I’m a caring sort) it seemed fitting to consult the French, who know a thing or two about sweet somethings – think clafoutis and crème brûlée.

They’re easier to make than you think and will satisfy the sweetest pudding cravings (page 44).

In fact, if you’re going to try your hand at French dessert deliciousness, it would be silly not to brag, just a little – and where better than Instagram? For those of you still unsure of how it all works, why not learn the ins and outs and master the art of tagging and boosting your posts on page 76. This is the first in a threepart series that includes insight into the social media craze, sexting, trolls, scams and a whole lot of other intriguing stuff we really all should know about.

So wrap up warmly and enjoy the read...

38 37 76

SNAP IT

JUSTINE DRAKE EDITOR, FRESH LIVING

FOLLOW ME ON  Twitter @justine_drake  Instagram @justinedrakecooks  Facebook @JustineDrakeSA

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THINGS TO BUY, EAT, DRINK AND KNOW | HOT PICKS

5 WAYS WITH: LENTILS

1

LENTIL SOUP WITH CHORIZO, PARMESAN AND BASIL

Lentils are one of the most versatile pulses. Chad January shows you how to turn the humble lentil into extraordinary meals

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Heat 1 Tbsp (15ml) butter in a pan and fry 250g sliced chorizo until crispy. Remove chorizo and set aside. Fry 1 chopped onion, 2 chopped carrots, 1 chopped celery stick, 1 chopped garlic clove, 1 Tbsp (15ml) smoked paprika and 1 bay leaf for 3 minutes. Add 2 cups (500g) red lentils and 4 cups (1L) vegetable stock. Cover and simmer for 20-30 minutes or until lentils are tender. Pulse with a stick blender until smooth and season.

Grate 100g parmesan and place small mounds on a lined baking tray. Bake until golden, remove from oven and cool to crisp up. Stir chorizo through soup. Serve topped with basil and parmesan crisps. SERVES 4

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2 GLUTEN-FREE BACON AND LENTIL PIZZA Blend 2 cups (500g) uncooked brown lentils until fine. Combine with 1 chopped garlic clove, a handful chopped basil, 1 tsp (5ml) Dijon mustard and 1 cup (250g) plain yoghurt. Roll out on a lined baking tray and bake at 180°C for 10 minutes.

Spread base with ¼ cup (60ml) tomato purée. Top with 1 sliced red onion, 1 cup (250g) each halved mixed tomatoes and grated mozzarella, and 1 packet (200g) fried streaky bacon. Bake until golden and cooked. Garnish with basil leaves. MAKES 1

3

LENTIL & SWEET POTATO SALAD

PHOTOS: DONNA LEWIS RECIPES AND FOODSTYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS, MARIÉSE VAN DER LINDE INTERN: REBECCA BOURHILL

Cut 4 sweet potatoes into wedges and place on a baking tray. Drizzle with 2 Tbsp (30ml) each olive oil and honey, 1 Tbsp (15ml) ground cumin and 1 tsp (5ml) paprika. Bake at 180°C for 20 minutes.

Combine 2 cups (500g) cooked black lentils, 1 chopped red onion and ½ chopped cucumber. Whisk together ¼ cup (60ml) olive oil and zest and juice (60ml) of 1 lemon and pour over lentils. Serve sweet potato and lentils with rocket and labneh (see page 97). SERVES 4

4 DHAL & CORIANDER CHUTNEY Dry-fry 1 Tbsp (15ml) each mild curry powder, garam masala and turmeric, and 1 tsp (5ml) paprika until fragrant, remove from heat.

Heat 2 Tbsp (30ml) butter in a pot and fry 1 chopped onion, 1 tsp (5ml) grated ginger and 1 grated garlic clove until translucent and add spices. Pour in 2 cans (400g each) coconut milk, 1 can (400g) chopped tomatoes and 2 cups (500g) uncooked green lentils.

Cover and simmer until lentils are tender. Blitz 1 tub (80g) coconut chunks with ¼ cup (60ml) coriander, 1 red chilli and zest and juice (60ml) of 1 lemon. Serve with chutney and plain yoghurt. SERVES 4

5 THE ULTIMATE LENTIL SLOPPY JOE Heat 1 Tbsp (15ml) olive oil in a pan and fry 1 chopped onion and 1 chopped garlic clove until soft. Add 500g beef mince and brown well.

Pour in 1 can (400g) each drained lentils and chopped tomatoes, 2 cups (500ml) beef stock, ¼ cup (60ml) Worcestershire sauce, 1 Tbsp (15ml) each tomato paste and Dijon mustard and stir. Cook for 10 minutes. Combine 1 cup (250ml) shredded red cabbage, 1 chopped green chilli and ½ cup (125ml) mayonnaise. Roast 1 sliced red pepper until charred. Divide two handfuls rocket, peppers and ¼ cup (60ml) sliced radishes between 4 burger buns. Spoon over some mince mixture, ¼ cup (60ml) grated cheddar and another layer of mince. Top with red cabbage slaw and enjoy. SERVES 4

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FRENCH CLASSICS

Apple tarte tatin. Recipe on page 48

FRENCH

FANCIES

Ooh-la-la… When it comes to sweet somethings, the French know best. In honour of Bastille Day on 14 July, Liezl Vermeulen shows you how to master classic French desserts that will leave everyone asking for more PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN

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FRENCH CLASSICS

CLAFOUTIS Perfect with any fresh stone fruit, use canned fruit when out of season.

2 tsp (10ml) butter, melted Castor sugar, for dusting 4 tsp (20g) cake flour

2/3 cup (160g) sugar 4 eggs 2/3 cup (160ml) cream 1 cup (250ml) hot milk 1 can (400g) peach halves, drained 1 can (425g) pitted black cherries, drained Icing sugar, mint and

whipped cream or ice cream, for serving SERVES 6 Preheat oven to 170°C. Brush a 25cm ovenproof dish with butter and dust with castor sugar.

Combine flour and sugar in a bowl. Set aside.

Whisk eggs and cream together to combine.

Gradually add milk to egg mixture.

Slowly whisk into flour mixture until smooth.

Pour into ovenproof dish.

Pat canned fruit dry and arrange in custard.

Bake for 40-45 minutes until set and golden on top.

Dust with icing sugar and serve hot with mint and cream or ice cream, if you prefer.

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WE  INSTAGRAM Photo-sharing app Instagram isn’t just for trendoids and youngsters, says Mark van Dijk. It has taken the world by storm – and it’s loads of fun! If you’re a total #basic and are #instacurious, here’s how to get started

Part 1 Welcome to our three-part social media literacy series!

In part 2, we’ll focus on parenting in the digital age.

Love sharing photos? The Fresh Living team sure does, whether it’s of our lunch, friends and family, our pets or a beautiful sunset.

Instagram is a social media platform, but unlike Twitter or Facebook, Instagram is more image orientated than conversation or article driven. It lets registered users – of which South Africa alone now has about 3.8 million – upload photos and videos, while applying various filters to make their images pop.

WHY JOIN? Quite simply, it’s loads of fun. You can share images of your pooch with other dog lovers (just add the #dogsofinstagram hashtag), or perhaps you’d like to see what other moms are up to (#momsofinstagram), or keep up to speed with your favourite celebs.

Whatever your interests (abstract art, gaming, astrology, spirituality, growing veggies, crafts, DIY and let’s not forget food!) there is almost

guaranteed to be a ready-made community of Instagrammers with the same interests, no matter how obscure! (#taxidermy, anyone?)

GETTING STARTED Just like on other social media platforms, you’ll need to register (fill in your details and decide on a username) and then choose a few people or organisations to follow on Instagram.

The nice part about it is you can follow anybody you like – unless they’ve

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SOUNDBITE



TIPS TO BOOST LIKES

 Ask a question! This will encourage engagement.  Post good-quality images – it’s a visual medium, after all.  Use more than one hashtag – try to use a combination of single word hashtags (#food, for example), niche hashtags (#chefmode for home-cooked meals) and branded hashtags (#freshliving #picknpay) that relate to your image.

PHOTOS: GALLO/GETTY IMAGES

DID YOU KNOW? TBT* is an acronym for ‘Throwback Thursdays’, a social media trend where users post nostalgic images from their past chosen to make their account private (an optional setting we’d recommend for kids and teens.

Just remember that this works the other way around as well: unless you set your account up as private, anybody, anywhere will be able to see any picture you post… even (or especially) the embarrassing ones.

If you’re uploading a photo and want to tag someone, Instagram lets you do that by simply tapping on the person in the image and adding their Instagram username. Don’t know their handle? No problem: the app will help you search for it!

You can find other users to follow either by a simple profile search, or by location, or by searching for hashtags related to subjects you’re interested in. So if you’re looking for Fresh Living, for example, just type

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“fresh living” into the search bar and there we are: @freshliving_pnp.

Now tap the blue “Follow” button and you’re done. Easy.

GET CREATIVE One of the best things about Instagram is that it can take your grainy, amateur smartphone photograph and make it look like a masterpiece of visual art. There are about 40 Instagram filters in total, and each adds its own enhancement.

Clarendon, the most popular filter in South Africa (and the world), brightens, highlights and intensifies shadows, making the colour in your photo pop.

Valencia, South Africa’s second-most popular filter, adds warmth to colours; Juno, third on the list, boosts the reds and yellows in your photo, making them stand out more than the blues.

 Stay active, respond to comments and leave comments on Instagram account images that you follow and enjoy.  Post regularly, but not too regularly (like every 30 minutes), and make sure your images have something to offer (it should be humorous, inspirational, relatable, cute, or simply lovely to look at).

Instagram also has three free companion apps, which help you get really creative with your posts: Hyperlapse lets you create timelapse videos, Layout assists with collages and Boomerang makes short, simple, looping videos. All are free from the Apple iStore or Google Play.

One popular feature of Instagram is Stories, which lets you broadcast live videos – with optional augmented reality (AR) extras like fun fonts and stickers – that disappear after the broadcast ends.

Use it to show your followers what you’re up to, or as an alternative to YouTube vlogging.

#HASHTAGS These are key words or phrases that label or identify a picture by subject. So if you like seeing pictures of cute dogs, and you search for #puppies, you’ll find what you’re looking for.

You can, of course, use hashtags for your own pictures, and this is a great way to help likeminded Instagramers find your posts.

According to app developers Shortstack, some of the most popular Instagram hashtags are #fashion, #happy, #me, #cute, #beautiful, #tbt*, #instagood and #love.

Do you notice a theme there? They’re all positive and personal… Just like Instagram.

BECOME AN INFLUENCER Popular Instagrammers can get paid by brands to post images featuring a particular product – they are known as influencers. If people really like your images and your brand, companies might pay to have you endorse their products. First, build up your Instagram following, then tag a brand in one of your posts to get noticed. (TIP: tag the photo rather than mentioning the brand in the caption.)

You never know – it could provide you with a little extra income (or a lot).

5 INSTAGRAM ACCOUNTS TO FOLLOW

@picknpay for fab cooking videos, in-store specials, food inspiration and more.

@natgeo for the best nature and travel shots from National Geographic’s photographers.

@think.make. share for a glimpse into the creative studios at Hallmark.

Think sketching, crafts ideas and more!

@10and5 is a showcase for South African creativity (think graphic design, advertising, illustration, art, fashion, film, photography and music) by digital publishing company Between 10and5.

@Igerssouthafrica is a collation of all manner of images

by South African Instagrammers.

2018/05/21 10:07 AM

around

Anyone can ace these clever, inspiring ways with beef mince. Best of all, we show you how to turn it up a notch PHOTOS: MICHAEL LE GRANGE RECIPES AND STYLING: ANNA CAROLINA ALBERTS

5 dishes for under R410

MINCING

ALL RECIPES SERVE 4

Sloppy Joe vetkoek. Recipe on page 84

YOU ASKED FOR IT ...

We asked which ingredient you’d like to see more of in Fresh Living, and mince came out tops!

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ON A SHOESTRING

MEATBALL SUBS Want to up the ante?

Swap the meatballs for pan-fried prawns if you prefer.

TOTAL R70.59 PER PORTION R17.65  Pantry: Oil, salt, pepper,

mayonnaise, fresh coriander, sesame oil  Price list: 1 Tbsp Thai red curry paste R4, 400g beef mince R33.60, baguette R19.99, baby gem lettuce R8, ¼ cucumber R3, chilli R2

2 Tbsp (30ml) canola oil 1 Tbsp (15ml) Thai red curry paste 400g beef mince Salt and milled pepper 1 baguette, quartered ½ cup (125ml) mayonnaise A few baby gem lettuce leaves, shredded ¼ cucumber, shaved into ribbons Fresh coriander, chilli and sesame oil, for serving Heat 1 Tbsp (15ml) oil in a pan and fry curry paste for 2 minutes.

Allow to cool.

Mix mince and paste together. Season.

Roll into 12 meatballs.

Brown meatballs in remaining oil until cooked through.

Spread baguette with mayonnaise.

Fill with lettuce, cucumber and meatballs.

Garnish with coriander, chilli and a drizzle of sesame oil.

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