Fresh Living May 2018

 Your winter health plan  Recipes for Ramadan  Beetroot inspiration freshliving | picknpay.co.za/freshliving

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FREE* MAY 2018 ISSUE 117

SOUTH AFRICA’S BEST-LOVED FOOD MAG

59 GRUB’S UP

Time to relax Delicious things to eat and drink on lazy autumn weekends…

FABULOUS RECIPES

Issue 117 | May 2018

STUFF YOU’LL LOVE Vegetarian feasting – you won’t even miss the meat!

Mother’s Day treats the kids can make

Splurge or save Everyday favourites to dress up or down

Regular cheese burger. Recipe on page 43

Smoky chorizo burger. Recipe on page 43 SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

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FEEDBACK

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

Everyday motivation I was recently diagnosed with breast cancer and had to have a double mastectomy. Recovery was extremely difficult as I was attached to a drainage system, which meant I couldn’t move around much. My bed became my best friend until I was handed a Fresh Living magazine.

While paging through it with delight, I came across a few easy recipes I just had to try. I bravely made my way to the kitchen and decided to whip up a few meals. Thank you, Fresh Living team, for the encouragement and motivation to get out of bed.

– DELWYN MCLAUGHLIN

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FOOD MAG

A foodie adventure

GET HEALTHY IN 2018

Make-ahead fasts weekday break School and office lunches on the cheap Clever ways witht coconut, peanu butter and all the good stuff

Southeast Asian pork and brinjal stir-fry. Recipe on page 48

2018 Issue 114 | Jan/Feb

KITCHEN DIVA

MASTER THE ART OF THE STIR-FRY

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for myself since my husband doesn’t eat pilchards.

But instead of freezing them, we both devoured them for dinner and packed the rest for work lunches. They were incredible! Your dishes are always worth a try, and in this case, I even converted my husband to liking pilchards!

– FAIZA MALLICK

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FIND US

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As an avid foodie I enjoy transporting my taste buds from one experimental cooking adventure to the next.

I usually visit a new restaurant or two, but every now and then the need to cook or bake kicks in.

I experimented with your mini pilchard burgers from the January/February issue and made 16 mini burgers – originally

I can’t get enough My love for Fresh Living magazine keeps growing. All the easy-to-follow recipes and fresh ingredients make my life in the kitchen so much easier.

I no longer waste time thinking about what to cook – I simply pick up one of my magazines and, voila! I can prepare a healthy meal for my family in a flash. Thank you, Fresh Living, I’m your biggest fan.

– ELRICA VERREYNE

WRITE TO US: THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER! DELWYN MCLAUGHLIN, 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.

We asked Fresh Living staffers what’s the best advice their moms ever gave them. . .

❞ ❞

THEY SAID…

“If you choose to do something, do it properly or not at all. Else it’s not worth the effort.”

– Tessa Smith “As long as you can honestly tell yourself you did your best, it’s all that matters.”

– Liezl Vermeulen “Don’t worry about what others are doing, stay focused and stay in your lane!”

– Melissa Ndlovu “My mom wasn’t really an advice giver – rather, she provided a soft place to land when I made my own mistakes, and also pushed me harder when I was too complacent.”

– Robyn MacLarty

ILLUSTRATION: TOBY NEWSOME, PHOTO: SUPPLIED

STAR LETTER

❞

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

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TURN TO PAGE…

Ode to autumn…

PNP PROMISE SWITCH ‘N’ SAVE! Switch to PnP-branded products and get fantastic quality for up to 20% less than leading brands.

FROM FARM TO FORK PnP is dedicated to ensuring customers get the best locally sourced meat available. Topquality and safe meat products are sourced from reliable suppliers adhering to strict procedures.

SUSTAINABLE FISH PnP is committed to stocking only sustainably sourced seafood.

PHOTO OF JUSTINE: TOBY MURPHY

THE QUALITY PLEDGE If you are not 100% happy with any product sold at PnP, you can return it with your till slip and get an exchange or full refund.

WASTE NOT Pick n Pay’s War on Waste aims to reduce energy use, carbon emissions and food waste sent to landfill.

BRAND MATCH Don’t pay more – get a coupon on your till slip if you buy a qualifying branded product that is cheaper at a competitor store (Ts&Cs apply).

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We’re heading into autumn, praying for rain in the Cape and perhaps a little more down time. Cooler weather definitely forgives of a spot of extra couch time (with your favourite magazine, of course).

And as the season slowly changes, we thought we might follow suit and make a few small tweaks to our cover! We’re pretty thrilled with it – let us know what you think.

In truth, the new-look cover was inspired by the host of fabulous new product offers that are creeping onto PnP shelves: the dinkiest range of baby vegetables, more juicy citrus varieties than you knew existed, taste-like-home soups and stews…

The list is endless, and definitely worth a try.

With Mother’s Day coming up on the 13th, my kids roped me into a spot of baking (page 52).

Well, it was more of a trial run so when the real day comes along they can do it all over again for me this time – with their dad on hand to help – while I sip something suitably delicious and watch a series… That’s the plan anyway.

But perhaps best of all is the feature on page 40 where the lovely Liezl Vermeulen, our terribly clever food editor, gives us simple, affordable recipes for our firmest family favourites and then adds a few ingredients and transforms them into crowd-pleasing showstoppers – brilliant!

With all these fabulous recipes in your repertoire...happy cooking!

37 72 GET CRAFTY

52

JUSTINE DRAKE EDITOR, FRESH LIVING

FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA

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5 WAYS WITH… STALE BREAD

1

DATE AND ALMOND BREAD PUDDING CUPS

Combine 8 pitted and chopped dates, ¼ cup (25g) desiccated coconut and 1 packet (100g) chopped almonds. Cut crusts off 12 slices bread and quarter. Layer bread and date mixture into 4 medium ovenproof cups. Heat 2 cups (500ml) cream, ¼ cup (50g) coconut oil, 3 Tbsp (45ml) brown sugar and 1 Tbsp (15ml) cinnamon until sugar dissolves. Remove from heat. Whisk 2 eggs and gradually fold cream mixture to into eggs. Pour over bread and scatter with extra chopped almonds. Bake at 170°C for 20-25 minutes until set. Brush with honey and bake for a further 5 minutes until sticky and golden. MAKES 4

COMFORT FOOD

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

2 BBQ PORK CHOP BAKE WITH CHEESY BREAD CRUST Mix 3 chopped garlic cloves, 2 Tbsp (30ml) PnP barbeque spice and 3 Tbsp (45ml) oil together. Rub 6 pork chops with spice mix. Coat chops in 3 cups (750ml) seasoned stale breadcrumbs and place in an ovenproof casserole. Combine 1 cup (250ml) PnP passata sauce, ½ cup (125ml) PnP BBQ meat marinade, 1 packet (50g) tomato paste, 3 Tbsp (45ml) chutney, 2 Tbsp (30ml) Worcestershire sauce, 2 Tbsp (30ml) vinegar and 1 Tbsp (15ml) smoked paprika. Pour over chops, cover and bake at 180°C for 45 minutes. Cook 150g penne pasta, drain and stir through a handful chopped rosemary, and drizzle with oil. Place pasta on top of chops and sprinkle with extra breadcrumbs. Top with ¼ cup (30g) grated cheddar cheese.

Bake for 20-30 minutes at 180°C until golden. SERVES 4-6

3

HERBY CRUMB HAKE FILLETS

Place 4 (600g each) hake fillets/medallions onto a lined baking tray.

Tear 4 slices of stale bread into chunks and dry out in the oven.

Blitz ¼ cup (60ml) each parsley, basil and dill, 2 garlic cloves, 1 Tbsp (15ml) each orange juice, olive oil and parmesan with bread in a food processor. Place herb crumb on top of fish and press down firmly to coat. Bake at 200°C for 12 minutes or until fish flakes easily. SERVES 4

RECIPES AND STYLING: MARIÉSE VAN DER LINDE

4 SAVOURY BREAD CAKE Heat 2 Tbsp (30ml) butter in a pan and fry 2 sliced onions and 1 packet (200g) diced bacon until crispy.

Add 1 punnet (250g) sliced mushrooms, 1 packet (3's) diced robot peppers, ¼ cup (60ml) balsamic vinegar and 3 Tbsp (45ml) brown sugar.

Cook until caramelised.

Place 10-15 slices stale bread upright in a 20cm lined bread tin. Spoon onion mixture in between slices.

Whisk 6 eggs and 2 tubs (500ml) cream and pour over bread. Top with 1 cup (125g) grated cheddar and a little chopped parsley. Bake at 180°C for 25-30 minutes or until set. SERVES 4-6

5 ITALIAN-STYLE TOMATO AND BREAD SOUP Place 4 quartered salad tomatoes, 1 punnet (500g) mini rosa tomatoes, 2 whole brinjals, 5 garlic cloves and 2 sliced red chillies on a baking tray. Drizzle with oil and season. Roast at 200°C for 30-40 minutes. Heat 1 can (400g) PnP tomato and onion mix and 1 cup (250ml) beef or vegetable stock in a pot. Reduce and simmer for 15 minutes. Add 2 cups (500g) torn stale crusty bread. Simmer for 10 minutes.

Add roasted vegetables. Blitz to preferred texture, adding water if needed. Stir in ¼ cup (60ml) olive oil and a handful of fresh basil and parmesan just before serving. SERVES 4-6

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EFRESH V E R Y DLIVING AY HEROES

KITCHEN

Mother's Day special

MADE WITH LOVE This Mother’s Day, Justine Drake and kids bake up a storm of delicious treats that will melt any mom's heart PHOTOS: TOBY MURPHY RECIPES AND STYLING: LIEZL VERMEULEN

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CHOCOLATE LOLLIES Decorate the lollipop sticks with colourful tape, ribbons or stickers.

2 slabs (150g each) dark, milk or white chocolate + extra to decorate 8 skewers or lolly sticks M ini marshmallows, sprinkles, sweets or chopped nuts, to decorate MAKES 8 LOLLIES

Line 2 large baking trays with baking paper.

Place skewers on baking paper, about 10cm apart.

Melt chocolate in a large heatproof bowl in the microwave, stirring every 30 seconds, until smooth.

Spoon 2 Tbsp (30ml) melted chocolate over the top of a skewer.

Flatten chocolate slightly with the back of a spoon and shape into a disk.

Sprinkle with your preferred decorations.

Repeat with remaining skewers and chocolate.

Set in the fridge for about 5 minutes or until chocolate is firm.

Remove and store in a cool, dry place.  Cook’s note: Don’t refrigerate overnight as it may cause a fatty layer to form around the lollies.

OMBRÉ POPPED RICE CEREAL BARS U se different colours of food colouring to make rainbow bars.

CAREFUL! M arshmallows puff up when heated, so be sure to use a large bowl so that it doesn’ t overflow

Melt ½ packet (200g) marshmallows and 2 Tbsp (30ml) butter together in a large heatproof bowl in the microwave, stirring every 30 seconds, until soft. Add a few drops food colouring and 2½ cups (100g) PnP popped rice cereal before mixture begins to stiffen. Scoop into a lined 23cm square dish and even out with the back of a wet spoon.

Repeat to create more layers and add a little more food colouring to each batch. Refrigerate for at least 20 minutes or until set. Slice into bars – ask a grown-up to help you. Serve or store in an airtight container.

MAKES 15 BARS

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LET’S DO

BRUNCH Shorter days and cooler weather mean a greater temptation to sleep in on the weekends…

Anke Roux shares some of her favourite brunch recipes – with drinks to match!

RECIPES AND STYLING: ANKE ROUX PHOTOS: MYBURGH DU PLESSIS

Gluten-free ricotta and pumpkin pancakes. Recipe on page 38

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WEEKEND BRUNCH

GOOD IDEA Add a crumbled disc feta and roasted vine tomatoes to your plate

Maple-glazed bacon and eggs with chipotle dukkah.

Recipe on page 38

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E hi Ism Echi Ismail, Ismail ma l, the blogging blogg gg ng g dynamo dynam y mo beh b hiind d Halaalife.com, Halaal l l ffe.com m shares sh hare her h behind fabulous fabulo ous life w with ith us – p plus us a genero generou ous u generous dose of food foodie die in inspiration nspiration for R Ramada am mada an Ramadan

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SLICE OF LIFE

RAMADAN R RA AMA MADA DAN N MU MUBA MUBARAK! BAR RA AK!

PHH O TTOO SS:: D DONN DONNA ONN NN NA LLE LEWIS EWIS WIS WI S RECIPES: ISMAIL RECI REC R RE EECI EC C PES PPES:: ECH PE ECHI E CHI HI IISM SM S MA AII AIL STYLISTS ASSISTANT: MARIÉSE VAN DER STYL TTYLIST ISTS SSTS ST TTS A AS ASS SSSISTA STA TANT: AN NT: NT TT:: MAR M MA IÉSE SE V AN A ND ER E R LLINDE IND IINDE IN NDE D

We wis We w wish sh h aallll ou o our M usli uslim sslim im m re readers ead ders well over o r the ov ove thee holy ho oly month ol mont o h of o Ramadan Ram R madan

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ACAR PICKLED VEGGIES This tangy vegetable pickle can be enjoyed as a snack or topping for your favourite main.

Combine 2 cups (500ml) boiling water, 8 Tbsp (120ml) vinegar and 6 Tbsp (90ml) sugar in a deep bowl and stir until sugar dissolves.

Add a pinch salt. Submerge 2 sliced or diced carrots, ²//³ sliced English cucumber or 8 small Israeli cucumbers and 1-2 chillies in vinegar mixture. Pickle for at least 30 minutes before serving.

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