Fresh Living April 2018

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AFFORDABLE EATING  2-minute noodles  Eggs  Rice  Bone broth

APRIL 2018 ISSUE 116

SOUTH AFRICA’S BEST-LOVED FOOD MAG

51 +

FRAGRANT EASTERN CLASSICS Japanese tempura, Vietnamese coconut chicken, Thai curries

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Discover exotic mushrooms

To Sm To ma art Sh Shop oppe pers rs**

Yakisoba stir-fry.

Recipe on page 48

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Asian i spi n

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PLUS! FINANCE SERIES #2 SAVING FOR YOUR KID’S EDUCATION

FEEDBACK

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

A girl’s best friend When I first saw Fresh Living magazine, I thought, ‘Oh no! Not another boring recipe magazine.’ But boy was I wrong! Fresh Living cannot be classified as just an ordinary magazine – it goes beyond that. It’s filled with mouthwatering recipes, handy hints, inspiring articles and stories about real women and life. It also goes the extra mile to include beauty, fashion and health articles that are just delightful and informative.

I can go months without chocolate, but I cannot go a month without Fresh Living. I would like to thank you for this magnificent magazine that has brought me nothing but happiness and a very satisfied tummy!

Forget diamonds, Fresh Living is definitely my best friend.

- WASEELA SATHERASE

 Sushi treats at its best I have a new-found love that just happens to be sushi, so imagine my delight when I saw the delicious sushi cones recipe in the December issue.

WE LOVE HEARING FROM YOU ONLINE! @belindamountain Peppermint crisp ice cream cake was a huge hit for our Christmas dessert (recipe from the @freshliving_pnp magazine!) #christmas#dessert #peppermintcrisp #icecreamcake @couscousblog So looking forward to a few days away, and thanks to @Fresh_Living my weekend reading material is all sorted.

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

I will definitely be trying out this recipe and even better, when I’m not in the mood to cook, my local Pick n Pay store will surely whip up a sushi storm for me and my guests at any time.

I am totally smitten with Fresh Living, it’s an essential magazine that manages to create magic and hit all the right notes every single time.

– LEE-ANN RAMANNA

I picked up Fresh h Living magazine for the first time and I was more than impressed. Being a single mom who doesn’t have enough time to spend in the kitchen, your quick and easy recipes are just what I need to get my daughter to eat healthy.

My friends and daughter can’t get enough of my healthy meals. Thank you so much!

– ZOLISWA KOLOBENI

What a keeper I am generally a very giving person, except when it comes to sharing or lending my Fresh Living magazines.

They do not leave my house! Thank you for putting together the best local food magazine. Wishing all the staff a lovely, creative 2018.

– JENNY ORLOV

We asked Fresh Living staffers what their favourite Asian dish is

❞ ❞

THEY SAID…

“Steamed bao buns are to die for! Plus, they are quite small so you don’t have to feel guilty for indulging in carbs.”

– Liezl Vermeulen “Bun cha, hot pot, sushi, pad Thai, tom yum soup, miso soup, ramen, tteok-bokki… I can keep going.”

– Jodi Jean Patel “Taiwanese three-cup tofu with ramen.”

– Kati Auld “Sushi... does that count? When the craving hits nothing else will do.”

– Emily PettitCoetzee “Thai green curry!”

– Enid de Beer

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

WASEELA SATHERASE, 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.

❞

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

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ILLUSTRATION: TOBY NEWSOME, PHOTO: SUPPLIED

My health kick-starter

STAR LETTER

TURN TO PAGE…

39 Eastern delights

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.

PHOTO OF JUSTINE: KIRK VAN ROOI

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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When the sun moves from that cut-glass sparkle to a more buttery affair, you know autumn is on the way…

It’s a funny old time of year for eating – we’re not quite ready for cosying up with robust soups and rib-sticking stews but we’re a bit over braais and salads. But it’s this what-to-eat-in-autumn conundrum that inspired the team to tackle all things Asian.

Loads of colourful, flavour-packed mushroom dishes (page 30), aromatic curries from all our favourite Asian countries (page 38), fibre-rich rice (page 56) and pocket-friendly Eastern egg recipes in every shape and form (page 80) – all foods that make you feel good and healthy but also have an element of comfort and satiety.

Once we started on our foray to the East we found we couldn’t just stop at food, so we’ve also chatted to various martial arts masters (page 64) – and thanks to talented photographer Adel Ferreira the portraits speak volumes about both the people and their art.

It’s no secret that I am a huge fan of all things Asian – and this issue ticks all the boxes. I hope you enjoy reading it and cooking from it as much as we did putting it together.

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JUSTINE DRAKE EDITOR, FRESH LIVING

FOLLOW ME ON

ANCIENT ARTS

 Twitter @justine_drake  Instagram @justinedrakecooks  Facebook @JustineDrakeSA

Pssst… The time has come to bid farewell

to our beloved comic cooks Dhania Hay and Ronnie Casserole. They made their first appearance in September 2009 and since then we have followed their everyday trials – visits from the mothers-in-law, getting engaged and married, having a honeymoon in Mexico, not to mention the birth of their first child Sufi, and let’s not forget cheeky pooch Lady Gaga. It has been a bittersweet moment for the Fresh Living team but we will have more fun and illustrated fabulosity in store for you from the May 2018 issue.

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5 WAYS WITH: 2-MINUTE NOODLES

1

LETTUCE CUPS

Cook 1 packet (73g) 2-minute noodles as directed, discarding flavour sachets. Drain and set aside.

Slice 4 beef minute steaks (100g each) into strips. Sear strips in an oiled pan until brown. Slice 2 carrots and 1 spring onion.

Mix 3 Tbsp (45ml) sweet chilli sauce, 2 Tbsp (30ml) soy sauce, 1 Tbsp (15ml) olive oil and 1 handful chopped coriander. Toss noodles, beef strips, vegetables and sauce together. Halve 2 packets (3’s each) baby gem lettuce leaves. Fill lettuce halves with a handful of noodle mixture. Top with cashew nuts. SERVES 4

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

2 BOBOTIE NOODLE BAKE Heat 2 Tbsp (30ml) olive oil in a pan. Sauté 1 large diced onion, add 500g mince and brown well. Add ½ cup (125ml) raisins, ¼ cup (60ml) apricot jam, 2 Tbsp (30ml) curry powder, 1 Tbsp (15ml) turmeric, 2 tsp (10ml) mixed spice, 2 bay leaves and a handful fresh chopped parsley and coriander. Pour in ½ cup (125ml) beef stock and simmer until sticky but not dry. Cover 2 packets (73g each) 2-minute noodles with boiling water and allow to stand until soft, discarding flavour sachet.

Drain and mix through mince. Spoon into a baking dish. Beat 4 jumbo eggs and 3 /4 cup (180ml) milk together, then pour over mince. Bake for 15 minutes at 200°C until topping is golden. Serve with chutney and coriander. SERVES 4

3

QUICK STIR-FRY NOODLES

Cook 2 packets (73g each) 2-minute noodles as per instructions, discarding flavour sachet.

Drain and set aside. Heat 1 Tbsp (15ml) olive oil in a pan. Sauté 1 chopped onion, 1 sliced red pepper and 1 sliced green pepper.

Add 1 punnet (250g) sliced mushrooms and brown well. Remove and set aside. Heat 1 Tbsp (15ml) olive oil and fry 1 packet cubed pork rashers. Toss noodles and vegetables with pork and drizzle with extra oil. Garnish with parsley. SERVES 4

GOOD IDEA Add crumbled feta to turn this dish up a notch

RECIPES: MARIÉSE VAN DER LINDE

4 CHEAT’S RAMEN LUNCH JAR Place ½ packet (37g) uncooked 2-minute noodles in a jar. Top with 1 cup (250ml) cooked shredded chicken.

Add 1 sliced carrot, 1 cup (250ml) shredded Swiss chard and 2 sliced shiitake mushrooms.

Place a boiled egg on top and seal jar. Store refrigerated until ready to eat. To serve, halve egg and set aside. Pour over 2 cups (500ml) hot bone broth (see recipe on page 22) and 1 Tbsp (15ml) soy sauce. Set aside for 2-4 minutes.

Top with egg. SERVES 1

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5 AVOCADO ‘PESTO’ NOODLE SALAD Cook 2 packets (73g each) 2-minute noodles as per instructions, discarding flavour sachet.

Drain and reserve 1 cup (250ml) cooking water. Blitz 1 avocado, ½ cup (125ml) grated parmesan, 1/3 cup (40g) toasted pumpkin seeds, 4 basil leaves, juice (60ml) of 1 lemon and ¼ cup (60ml) olive oil just before serving.

Toss through noodles, adding a little reserved water to thin it down. Stir through 2 handfuls shredded English spinach and ½ thinly sliced red onion. Serve sprinkled with toasted pumpkin and sunflower seeds and PnP Asian leaf mix. Serve immediately. SERVES 2

A TASTE OF ASIA

EASTERN

PROMISES

Let your taste buds do the travelling through Asia, as Liezl Vermeulen shares her favourite street food and traditional dishes PHOTOS: MICHAEL LE GRANGE RECIPES AND STYLING: LIEZL VERMEULEN

PRAWN TOAST A tasty party snack that will have guests wanting more. To cut costs, use shrimp meat instead.

Pat dry 400g prawn meat. Whisk 2 egg whites with 1 Tbsp (15ml) cornflour. Blitz prawn, egg mixture, 1 Tbsp (15ml) soy sauce, 1 tsp (5ml) sesame oil, 2 finely chopped spring onions and a pinch of salt together. Cut crusts off 10-12 slices white bread.

Spread prawn mixture on bread, dip tops in ½ cup (125ml) sesame seeds and slice. Refrigerate to firm up. Shallow-fry in a pan until golden on both sides.

Drain on kitchen towel. Serve hot with sweet chilli sauce. SERVES 4

A TASTE OF ASIA

EASIEST PRAWNS

KATONG LAKSA

Chop 1 red onion, 10 macadamia or cashew nuts, 4 garlic cloves and 1 lemongrass stalk roughly.

Blitz chopped items with 1 tsp (5ml) each black peppercorns and coriander seeds, 1 Tbsp (15ml) turmeric, 3 Tbsp (45ml) mild chilli paste and 3cm grated ginger in a food processor or use a stick blender.

Heat 1 Tbsp (15ml) canola oil in a pot and fry paste for a minute. Add 4 cups (1L) chicken stock, 1 can (400g) coconut milk, juice (60ml) of 2 limes and 1 Tbsp (15ml) grated palm or castor sugar and bring to a simmer.

Add 16 cleaned prawns and 1 packet (200g) cooked rice noodles to broth and simmer for 2-3 minutes.

Season. Serve topped with bean sprouts and 4 halved boiled eggs. Garnish with coriander. SERVES 4

SINGAPORE

A Singaporean variation on Laksa Lemak, a spicy yellow-coloured broth with a lovely mild curry flavour.

home affairs

DUE EAST We love these fresh interpretations of Asian style for the modern home – whether you’re all about texture, love a touch of tradition or follow the Zen minimalist mantra of less is more…

COMPILED BY: MANDY ALLEN STYLING: KATE BOSWELL

TIP Don’t hold back on colour – a bright lick of paint will transform any piece into a focal point

1

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home affairs INTO THE FOLD Make a light-filtering, panelled folding screen to partition open-plan rooms, give definition to a space, hide a messy corner or screen off an area for privacy.

YOU WILL NEED  12 lengths of 1.8m x 22mm x 44mm pine par cut to 180cm (for frame sides)  12 lengths of 1.8m x 22mm x 44mm pine par cut to 47cm (for frame tops and bottoms)  6 lengths of 1.8m x 22mm x 44mm pine par cut to 45cm (for panel supports)  Fine-grit sandpaper  Wood glue  Electric drill and drill bits  Fabric scissors  2m x 140cm semisheer fabric  Staple gun  Measuring tape  Pencil  Hacksaw and mitre box  40-50mm wood screws  6 hinges and screws HOW TO ➊ Make six matching panel frames: Each of the three panels is made from two frames. • Make each frame using two lengths of the 180cm pine par for the sides and two lengths of the 47cm pine par for the top and bottom.

• Give the wood a light sand before gluing the pieces in place, joining the ends of the side lengths to the corners of the top and bottom lengths.

• When the glue is dry, drill countersunk guide holes 11cm from the corners of the top and bottom lengths, then secure the frames with screws. • Repeat for

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 Black and white mugs, R19.99 each; Dolomite snack bowl, R24.99; Bamboo Earth three-pack chopping boards, R229.95, available at selected Pick n Pay stores

GOOD IDEA If your DIY skills veer more toward enthusiastic apprentice than black-belt master, then ask your local hardware store to assist with this project

the other five frames. ❷ Fit fabric in panels: Cut fabric into three strips of 184cm x 46cm.

• Staple each piece of fabric to a frame. Use plenty of staples to avoid sagging. • Cut off any excess fabric.

• Now fit the other frames over the staples so that the

fabric is sandwiched in between. • On the ‘back’ of each frame, drill two equidistant countersunk guide holes into the top and bottom and three to four into the sides.

• Attach the two frames with screws.

Repeat for the other two panels.

• Measure and mark where the two supporting lengths of 45cm pine par will go across the ‘front’ side of each panel and screw into countersunk guide holes as before. ❸ Assemble panels: Lay two of the panels flat on the ground, ‘back’ side up.

• Align and place three hinges where the two panels will be joined.

• Mark the holes with a pencil, drill guideholes, then screw in the hinges. • Flip the two joined panels over and now align the third panel to the other ‘top’ sides and attach the hinges.

Perfect for those avoiding gluten, rice is versatile and good for you, says Justine Drake. We bring you healthy new recipes that are tasty too

RICE, RICE

baby!

Bibimbap.

Recipe on page 58

COOK’S NOTE Make sure to choose brown or wild rice over white – it’s packed with more nutritional goodness

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GOOD FOR YOU

Brown rice and mixed grain porridge with coconut and lime Delicious hot or cold!

ENERGY 1244kJ PROTEIN 6G FAT 11G CARB 46G (Analysis per 160g portion)

¼ cup (25g) desiccated coconut ¼ cup (55g) brown rice ¼ cup (35g) quinoa ¼ cup (22g) oats 1 cup (250ml) low-fat coconut milk 2-2½ cups (500- 625ml) water

Salt, to taste 1 Tbsp (15ml) honey + extra for serving Zest of 1 lime ¼ pineapple, peeled and sliced 1 tsp (5ml) coconut sugar or castor sugar 2 Tbsp (30ml) doublecream yoghurt SERVES 2-3 Toast coconut in a medium-hot saucepan until golden-brown.

Remove 1 Tbsp (15ml) and set aside to use later.

Add brown rice, quinoa, oats, coconut milk and

DID YOU KNOW? The process of turning brown rice into white destroys nearly 70% vitamin B3 (niacin), 80% vitamin B1, 90% vitamin B6, 50% of both manganese and phosphorus, 60% iron and all the dietary fibre and essential fatty acids.

GOOD IDEA Replace the pineapple with fresh berries

water to the rest of the coconut.

Simmer with the lid on over a low heat for about 35 minutes until soft and creamy.

Add salt, honey and lime zest.

Heat a small pan to a medium heat and coat the pineapple with sugar.

Dry-fry until goldenbrown and sticky around the edges.

Serve porridge with a dollop of yoghurt, pineapple, a sprinkle of toasted coconut and a drizzle of honey.