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LIVE WELL! Beat the myths around ‘healthy’ foods
MARCH 2018 ISSUE 115
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SOUTH AFRICA’S BEST-LOVED FOOD MAG
Treat y our self ...
54 COOK BETTER
BRILLIANT RECIPES
Easter classics and sweet treats Food for the long weekend 5 ways with a can of tuna
New York-style baked cheesecake. Recipe on page 87
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Cheesecake masterclass Baked, fridge, low-fat, chocolate-topped and more…
PLUS! FINANCE SERIES #1 – HOW TO CREATE AN EFFECTIVE BUDGET
FEEDBACK
ALL ABOUT YOU Your chance to share your thoughts and ideas with other Fresh Living readers A splendid read
STAR LETTER Teacher’s friend I am a teacher and every year we use the last two weeks of school to have a ‘celebration of learning’, where we do a variety of activities with our children as all school work is done. The highlight for the preschool children is their ‘making and baking’ day. Imagine my excitement when I opened the December issue and saw the ‘Child’s play’ baking ideas feature. I couldn’t wait to show the rest of the teachers and we immediately picked ideas to use for our last two weeks of school. Thank you for all the great ideas – a Fresh Living magazine from Pick and Pay, always makes a teacher’s day! You rule! - MARITA DE KLERK
I’m a happy live-alone pensioner without kin, but sneaking up on me, magazine by magazine, I now realise that I do
have family because I belong to the wonderful, caring and loving Fresh Living family! I cut out my favourite recipes, I cook with panache and
WE LOVE HEARING FROM YOU ONLINE! @motlagaemushi This edition though…made of my favourites… The cauliflower wraps and soft- boiled eggs – love it. @Fresh_Living @PicknPay @niccikai Thanks @Freshliving_pnp for the recipe, pineapple marshmallow #pudding, I just added toasted coconut to add crunch. #sweet @whats_cooking_with_anele Sunny days are for chilling under the shade enjoying a delicious watermelon slice. I buy my groceries from Pick n Pay and I always make sure I get myself the free @freshliving_pnp mag every time.
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We asked Fresh Living staffers how they like to spend a long weekend…
THEY SAID… “On the beach with a good book and lots of watermelon.” Justine Drake “Sun, wine and Fresh Living. It’s the simple things in life!” Jordan Leschinsky “Long, lazy hikes, followed by long, lazy lunches, followed by long, lazy naps.” Kati Auld “In my pyjamas.” Chrisanne Terblanche “UNPLUGGED from Wi-Fi.” Sona Sales
WRITE TO US: THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER!
MARITA DE KLERK, 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.
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INGREDIENTS Products and recipe ingredient availability may vary from store to store
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ILLUSTRATION: ELITE PHOTO AGENCY
Foodie family
flair and I am informed and entertained. I imagine all the eyes reading the same words that I do, that choose the same recipes that I do and then I imagine how umami is served up plate by plate by the many homemakers out there. To anyone who has a finger in this magazine pie, I say thank you from deep inside my smiling heart. - CELESTE MULHOLLAND
Man, oh man, how excited I am! And I can’t help sharing it with you. When one finds magazines of true value and you’ve had them all the time, it sure is a wake-up call of note. I had a fall and hurt my knee and foot rather badly. Sitting with my leg suspended is debilitating in itself, but I had some time to really read my Fresh Living magazines. I took my September, October and November issues to read and, my word, what a great source of information. Over and above all the wonderful recipes, I read some adverts too, which is not a norm for me. I have even decided to buy some of the new items introduced. May I say, I will read my Fresh Living magazines in future and not just page through, as I had been doing before. Thank you for such a splendid read. - TRISH NEL
TURN TO PAGE…
34 Hello Easter!
PHOTO OF JUSTINE: KIRK VAN ROOI
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. Top-quality and safe meat products are sourced from reliable suppliers adhering to strict procedures. SUSTAINABLE FISH PnP is committed to stocking only sustainably sourced seafood. 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).
The first break of the year is almost here – what a relief! I sometimes think the lead up to Easter is more exciting than Christmas. For one, you’re less frazzled and exhausted, there’s less pressure in general and, well, there’s the prospect of all that chocolate! The folk who really do take the food side of Easter terribly seriously are those who live in the Mediterranean. And they do it so well, hence their being the inspiration for our utterly delicious Med Spread food feature on page 32. Of course, you don’t have to wait for Easter to enjoy it. Not everyone likes to slave over a hot stove indoors, though – many of us prefer to head away for the weekend and cook on an open fire in true South African style. Acting food editor Liezl Vermeulen took the notion to heart, headed away to a very fetching log cabin in the woods and rustled up a feast (page 40). Unless you’re incredibly lucky you probably don’t have a weekend hideaway of your own, in which case booking one should be on the cards. Keri Harvey hounded some of South Africa’s travel pros to find out about their favourite secret budget getaways – a secret no more! Turn to page 48 for oodles of inspiration or just some armchair travel. Only a few more weeks and you’ll be feet up on the couch (with the April issue of Fresh Living for company) and the whole Easter weekend ahead of you. In the mean time, happy cooking…
49
91
BUDGET STAYS
JUSTINE DRAKE EDITOR, FRESH LIVING
FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA
Pssst… Make your life so much easier by doing
your Easter shopping at PnP’s all-new online store. Buy the ingredients for your favourite Fresh Living recipes and get them delivered directly to your door. It’s the easiest way to buy groceries, and best of all, you get it all delivered to your fridge at a time that suits you. No queuing or parking lots, just 24/7 shopping convenience! Picknpay.co.za
43
OUTDOOR EASTER
my D reaDAYS…
A long weekend is the ideal time to head out of town for a few days... Liezl Vermeulen shows you what to cook with a limited holiday kitchen RECIPES AND STYLING: LIEZL VERMEULEN DÉCOR STYLIST: TARA SLOGGET PHOTOS: DANIELLA ZONDAGH
EVERYDAY HEROES Shot on location at Arum Lily Cottage and Log Cabins in Wolseley, Western Cape. Visit Arumlilycottage.co.za
Easter rocky road brownies. Recipe on page 46
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Fresh Living - March 2018 | 47
RIPE STUFF
ALSO IN SEASO SEASON Apples, A Ap ples pl es,, au es a aubergines, be e avocados, avoc av o ad oc ados oss, baby o marrows, beetroot, ma arr rrow ow ws, b e Brussels figs, B Br u se us elss ssprouts, pro pr o grapes, hubbard g gr apes es, hu squash, pawpaws, ssq qua u sh sh, pa p pineapples, piin p ne ea sweet ssw wee e t melons and an a nd sweet bell peppers. be b ell p e
CHOCOLATE PEAR TARTLETS
MAKES 4
Use store-bought shortcrust pastry to save time.
Blitz flours, cocoa and butter together in a food processor until mixture resembles fine breadcrumbs. Add egg and water and blend until well combined. Refrigerate, then roll out on a floured surface to 3mm thick. Line 4 x 10-12cm tart cases with pastry and blind bake (see page 22). Whisk castor sugar and eggs until pale and fluffy. Melt chocolate and butter over a double boiler. Fold into eggs, then add the almond flour. Pour into tart cases and place pears in the centre. Bake at 170°C for 15-20 minutes until cooked through. Serve with almonds and dust with icing sugar.
Pastry: 1 cup (150g) cake flour, sifted 1 /3 cup (45g) almond flour 1 /3 cup (40g) cocoa powder ½ cup (125g) ice-cold butter, cubed 1 egg, whisked 2 Tbsp (30ml) ice-cold water Filling: ¾ cup (180g) castor sugar 3 eggs 2 slabs (200g) 70% dark chocolate, chopped 3 /5 cup (150g) butter 1 /3 cup (45g) almond flour 2 pears, halved Almond slivers for serving
PEARS LOVE
Walnuts, pecans, almonds, maple syrup, honey, ginger, vanilla, cinnamon, star anise, chocolate, blue cheese and pork
RIPE STUFF
PEAR REVIEW The pre-autumn crop of pears is always a sign that summer is winding down… Liezl Vermeulen shows you how to maximise their sweet, crisp flavour RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: DONNA LEWIS
EAS T ER M ENU
GATHER ROUND Anke Roux whips up a sumptuous Mediterranean Easter spread that will have your whole family begging for seconds! RECIPES AND STYLING: ANKE ROUX PHOTOS: MICHAEL LE GRANGE
Smoky baba ghanoush Heat oven grill to maximum. Place 4 medium brinjals on a baking tray and grill, turning often, until skin has blackened and flesh is very soft. Scoop out flesh and drain excess liquid in a colander. Blitz together brinjals, 2 Tbsp (30ml) tahini paste, juice (30-60ml) and zest of ½ -1 lemon, 1 grated garlic clove, a glug extra-virgin olive oil and salt and milled pepper until smooth. Spread in a shallow dish, drizzle with olive oil and scatter with a handful chopped mint and toasted pine nuts. Serve with crunchy seasonal vegetables (such as yellow beetroot, yellow carrots, and cauliflower) cut into cruditÊs. SERVES 6-8
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MED SPREAD
EASIEST PRAWNS
Portuguese prawns. Recipe on page 37
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5 dishes for under R250
WHAT’S FOR
supp er?
Enjoy the last days of summer with five delicious, colourful and flavourful family recipes for only R230! PHOTOS: MICHAEL LE GRANGE RECIPES AND STYLING: ANNA CAROLINA ALBERTS
Chicken biryani. Recipe on page 82
PANTRY ITEMS Chicken stock powder/cubes, cornflakes, flour, cumin seeds, curry powder, ground coriander, ground cumin, long-grain rice, salt and pepper, sugar, vegetable oil, vinegar, fresh basil, coriander, mint and parsley.
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ON A SHOESTRING
SPLURGE Add ½ cup (125ml) parmesan to the cornflake crumbs for the fish
FALAFEL SUBS You won’t miss the meat – they’re delicious enough without it. TOTAL R42.60 PER PORTION R10.65 Falafel: 1 onion, finely chopped 1 clove garlic, crushed Vegetable oil, for frying 3 Tbsp (45ml) each chopped fresh parsley and coriander 1 Tbsp (15ml) ground cumin 1 Tbsp (15ml) ground coriander 2 cups (500ml) cooked brown lentils 1 egg 2 Tbsp (30ml) flour Juice (60ml) and grated zest of 1 lemon 1 Tbsp (15ml) olive oil
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Sauce: 1 tub (175g) plain yoghurt 1 Tbsp (15ml) each chopped fresh mint and coriander Salt and milled pepper Pickled red onion: (keep half for the lettuce and lentil cups on page 82) ¼ cup (125ml) grape vinegar ¼ cup (125ml) water 1 Tbsp (15ml) sugar 1 red onion, sliced To serve: 1 French loaf Handful each lettuce and shredded carrot 1 red chilli, sliced Handful each chopped basil and coriander SERVES 4 Sauté onion and garlic
in oil until brown. Add herbs and spices and fry until fragrant. Add to cooked lentils. Blend ¾ of lentil mixture together with egg, flour, lemon zest and olive oil until it forms a thick paste. Fold remaining lentils into mixture and roll into walnut-sized balls. Bake in a preheated oven at 180°C until golden-brown, about 20 minutes. Mix sauce ingredients together and season. Mix vinegar, water and sugar together until sugar has dissolved. Cover onion with pickle mixture and allow to rest for at least 20 minutes. Spread French loaf with sauce and add a couple of lettuce leaves and some
shredded carrot. Top with falafel balls. Serve with sliced chilli, basil, coriander and pickled red onion.
CORNFLAKECOATED FISH STRIPS AND SWEET POTATO FRIES So good you can skip going out to eat! TOTAL R66 PER PORTION R16.50 3 large sweet potatoes, cut into chips 2 Tbsp (30ml) oil + ¼ cup (60ml) for shallow-frying Salt and milled pepper 3 angelfish fillets 2 Tbsp (30ml) flour ¼ cup (60ml) milk 1 cup cornflakes, crushed 1 Tbsp (15ml) chopped fresh parsley
/4 cup (60ml) mayonnaise Lemon wedges, to serve
1
SERVES 4 Preheat oven to 200°C. Place sweet potato chips onto a lined baking tray (or two) in a single layer. Drizzle with 2 Tbsp (30ml) oil. Season well and roast for 30 minutes or until golden and crispy. Season fish fillets and cut into 1cm-thick strips. Coat in flour, dip in milk and finally in cornflakes. Shallow-fry in the rest of the oil for 3 minutes a side or until golden and cooked through. Serve with parsley, mayonnaise and a squeeze of lemon.