Fresh Living May 2019

CELEBRATE:  Mother’s Day high tea on the cheap!

freshliving | pnp.co.za/freshliving

M AY 2019 ISSUE 128

freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG

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The ultimate chocolate cake.

Recipe on page 45

Issue 128 | May 2019

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THE BEST CHOCOLATE RECIPES EVER!

SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

R29.90

(OTHER COUNTRIES: R26 EXCL. VAT)

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EASTER

classics

PLUS Food to share: everyday fish

dinners, easy Thai green curry and moon milk (Yip, it’s a thing!)

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WE ASKED, THEY SAID . . .

SAY IT, WRITE IT, Your chance to share your thoughts and ideas with other Fresh Living readers

WINNING LETTER

share...

QUICK & EASY:  Chickpea

freshliving s  Fishcakes  Peppers

freshliving | picknpay.co.za/f reshliving

MED INSPIRATION

M A R C H 2019 ISSUE 126

 Pesto and more

SOUTH AFRICA’S BEST-LOV ED FOOD MAG

FREE TO SMART SHOPPERS

Mediterranean

FEAST

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Deliciously different recipes that won’t break the bank!

❞

SOUTH AFRICA’S BEST-LOVED

“Mom, I’m hungry/ tired/have a stomach ache/ headache/bumped my toe!”

“Drink a glass of water.” That’s her solution, without fail. – Jana van Sittert

Lemony Israeli meatballs.

Recipe on page 39

Issue 126 | March 2019

R29.90

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(OTHER COUNTRIES: R26 EXCL. VAT)

FOOD FOCUS

FOOD MAGAZINE

I’ve been adopting the principles of the Mediterranean diet for about six months now and I’m starting to see a change in my body composition. I also have more energy and I sleep better. I’m really enjoying all the fresh ingredients and bold flavours found in the Mediterranean diet, but was starting to run out of ideas.

Along comes the March issue with “Mediterranean Feast” on the cover! I could not wait to get home and devour it. I was not disappointed ... from dips and sides to mains, it all looked delicious and easy to prepare. I have many new dishes to cook now and the recipes have sparked new ideas for flavour combinations to try.

I can’t wait to get started. – CLAIR WILLIAMS

Moms say the darndest things…

To celebrate Mother’s Day, we asked Fresh Living staffers to share some of their moms’ funniest or most cringeworthy catch-phrases.

They said…

SALT UPDATE: HOW MUCH IS TOO MUCH?

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@le.bon.sauvage Tried out the teriyaki chicken salad featured in November’s Fresh Living – perfect for a fresh summer dinner.

 @villagemamma Tonight’s dinner inspiration from @freshliving_pnp and result.

Turned out better than expected!

 @for.foodies.sake Sticky Roasted Eggplant. Found the recipe in the latest issue of @freshliving_pnp. The marinade tastes so good I could probably eat it on its own!

SHARE WITH US

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

I was so inspired by your December issue that it immediately sprang to mind how much my hostess in the UK (whom I will be visiting soon) would love these summer recipes. I quickly bought an extra copy and I’m sure she will be amazed at these wonderful ideas.

I look forward to cooking some of these great dishes with her and watching her family and friends enjoying our local treats. – GENE GRAEME THINGS TO BUY, EAT, DRINK AND KNOW | HOT PICKS

GOOD FOOD STUDIO This Asian-inspired flavour explosion from Pick n Pay’s Good Food Studio in Johannesburg is definitely one to try out. To find out which courses and events are running, visit Picknpay.co.za or call 011 998 3310 for bookings and course schedules.

GRILLED BEEF WITH KOREAN BBQ SAUCE Drizzle 2 (200g each) rump steaks with olive oil and season. Fry over a high heat for 5-6 minutes per side. Cover with foil and rest for 5-6 minutes.

Combine ¾ cup (180ml) soy sauce, ¼ cup (60ml) water, 1 cup (250ml) brown sugar, ¼ cup (60ml) rice wine vinegar, 2 tsp (5ml) sesame oil, ½ tsp (3ml) chilli flakes, 2 tsp (10ml) sriracha sauce, 1cm knob grated ginger, 2 grated garlic cloves and 1 chopped



– JENNY ORLOV

onion in a pan. Cook over a high heat for 7 minutes. Season and remove from heat. Cool.

Blitz BBQ sauce in a food processor until smooth.

Set aside. Toss together 1 packet (300g) PnP red and white coleslaw mix, 2 each sliced kiwi and spring onion. Combine ¼ cup (60ml) coconut milk, juice (30ml) of 1 lime, 1 tsp (5ml) each fish sauce and honey. Drizzle over slaw and sprinkle with chopped peanuts and shaved coconut.

Serve steaks topped with BBQ sauce and slaw on the side. SERVES 2

When my gran was stunned by our bad behaviour growing up, she would shake her head and say: “Some mothers’ children.”As if we weren’t related to her. – Melissa Ndlovu

❞

INGREDIENTS Tackling unemployment of those with disabilities at a ground-breaking craft café

Products and recipe ingredient availability may vary from store to store

Crafty fun

Four years ago, Fresh Living’s beloved senior designer Lucy Geel (above left) passed away. Today, her life is celebrated through a wonderful initiative called Lucy G Craft Café – a venture inspired by Lucy’s sister Jo (right) who is intellectually challenged. Mom Helen Garaghty, together with Michelle Roos and occupational therapist Diana Phillips, founded the Cape Town-based café with the aim of upskilling those with disabilities by providing job opportunities, all while breaking social misconceptions. Customers are treated to an exciting craft menu, healthy snacks and more. For more information, visit Lucyg.co.za or call 076 762 6094.

26 | Fresh Living – January/February

2019 picknpay.co.za

ILLUSTRATION: SHUTTERSTOCK, PHOTO: SUPPLIED



Due to multiple sclerosis, I have not been to a PnP store in a while. I do grocery shopping online and a friend saves copies of Fresh Living magazine for me.

While reading the Jan-Feb issue I came across an insert called ‘Crafty Fun’. I noticed the young lady on the left of the insert, Lucy Geel, and was saddened to hear she had passed away four years ago.

Through some research, I found out the tragic news that she and her baby died soon after childbirth.

For nearly an hour I read many of Lucy’s old Facebook posts. She seems to have been a kind, inspirational lady.

Today, I realise how fortunate it is to simply be alive. Thank you for the subtle reminder.

My granny always says, “Ooh, shem!

Benoni next to Boksburg!” when she thinks something is ridiculous. She finishes off the phrase by clapping once and laughing.

Now, I even find myself doing it too.

– Lesego Madisa

SHARING RECIPES ABROAD

COMPILED BY CHAD JANUARY AND ROBYN MACLARTY PHOTOS: DONNA LEWIS RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS



WE LOVE HEARING FROM YOU ONLINE!

LIFE LESSON

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FEEDBACK

TURN TO PAGE…

88 A time of togetherness…

FROM PNP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee greatquality 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.

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

PHOTO OF JUSTINE: TOBY MURPHY

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.

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It’s a truth universally acknowledged that gathering around a feast-laden table with friends and family in the mood of thanksgiving and celebration is one of life’s richest pleasures – in fact, it’s really what Fresh Living is all about.

And much as one (I’m referring to myself here) loves a five-star, eight-course dinner at a swanky restaurant with an unpronouncable name now and then, home cooking speaks to my heart – and I suspect it’s the same for you.

Which is why it thrills me to bring you this edition of Fresh Living, overflowing with dishes that won’t only nourish your body but feed your soul too.

On page 34, food editor Liezl Vermeulen brings seafood out of the Thursdays-are-fish-night doldrums, with a selection of sumptuously inspired recipes suitable for both weeknight get-togethers and special occasions.

Speaking of which, we have some very important religious celebrations on the cards this month, which is why we’ve given some Ramadan treats a healthy makeover on page 71, and present our traditional Easter recipes on page 88.

Save room for dessert though, because this issue – drum roll please – also includes the ultimate chocolate recipes (page 43), from our cover-star cake (which lasted all of 8.5 seconds in the office after the shoot) and delicious brownies to the most decadent delights this side of decency. Go on ... treat yourself!

80

JUSTINE DRAKE EDITOR, FRESH LIVING

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

Pssst… If you have children aged five or

younger, you’ll want to download the Wordworks app, a partnership between PnP School Club, The Reach Trust and Wordworks. This brilliant app provides children and parents with fun and creative ideas about how to talk, play, sing, write, count and share books on a daily basis.

(Currently available for android devices only.)

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Go on,

TREAT YOURSELF Confirmed chocophile and Fresh Living food editor Liezl Vermeulen pulls out all the stops in this cocoa extravaganza.

Whether it’s white, milk, dark or even caramelised chocolate – we’ve got them all just in time for Easter RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: MICHAEL LE GRANGE STYLIST’S ASSISTANT: MERRILL BUCKLEY

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DECADENT DELIGHTS

WHITE CHOCOLATE CRUNCHIE CHUNKS We’ve made honeycomb-patterned white chocolate, but you can simply dip chunks in any melted chocolate for a quick treat.

Melt 2 slabs (80g each) white chocolate over a double boiler.

Spread over a 25cm-piece of bubble wrap. Chill in the fridge for 10 minutes. Remove from fridge and store in a cool place (keeping it in the fridge for too long may develop a fatty layer or ‘bloom’ on the chocolate). Heat 2 cups (400g) castor sugar, 1/³ cup (80ml) water and ¼ cup (60ml) honey in a 3L pot. Stir until sugar dissolves, then boil until mixture turns amber-gold (brush sides of the pot with a pastry brush if any crystals start to form). Turn off heat and add 1 Tbsp (15ml) bicarbonate of soda, whisking quickly to combine. Pour into lined 30cm-deep baking tray and set for 20 minutes. Break into chunks. Melt 1 slab (80g) white chocolate. Dip one side of each chunk into melted chocolate and place, chocolate-side down, on the bubble wrap chocolate. Set for 15-20 minutes and peel off bubble wrap before serving. MAKES ABOUT 10 LARGE CHUNKS

Soft serve mousse. Recipe on page 48

GOOD IDEA No time for piping? Spoon mousse in dessert glasses and chill until ready to serve

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MADE WITH

love

Here’s to an extra-special Mother’s Day with Anna Carolina Alberts’ simple-to-make high tea treats, plus they’re easy on the pocket too

Marinated tomato bruschetta. Recipe on page 52

5 RECIPES FOR UNDER R190 PHOTOS: MICHAEL LE GRANGE RECIPES & STYLING: ANNA CAROLINA ALBERTS STYLIST’S ASSISTANT: LIZE BUITENDAG

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ON A SHOESTRING SHOPPING BASKET ½ white loaf cut bread R7, ²/³ seed loaf R13, 1½ punnets mixed cherry tomatoes R23.98, 2 cloves garlic R1, 5 carrots R6, ½ cucumber R6, 1 tub cream R17, 9 eggs R22, 2 apples R8, 750ml doublecream plain yoghurt R22, 2 lemons R8, 2 bananas R6, 550g sugar R11, 35g cocoa powder R10.85, 130g icing sugar R5.20, 1½ cups cake flour R3, 100g desiccated coconut R12 and 180ml canola oil R3.60 Total R185.63

PANTRY Baking powder, butter, cinnamon, fresh herbs (like basil, parsley and mint), golden syrup, instant coffee, olive oil, lemon juice, salt and pepper, red wine vinegar and vanilla essence.

Coffee, banana and choc merigue drops.

Recipe opposite

pnp.co.za

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GOODNESS

to share

We apply some healthy headspace to favourite Ramadan treats, giving them a wholesome twist to help you stay fuller for longer during the fast, says Justine Drake

Prawn half-moons.

Recipe on page 72

Curried sweet potato & corn samoosas.

Recipe on page 74

RAMADAN MUBARAK! We wish all our Muslim readers well over the holy month of Ramadan

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GOOD FOR YOU

GOOD IDEA Combine ½ grated cucumber, ½ cup (125ml) plain yoghurt, juice (30ml) of ½ lemon, 1 tsp (5ml) chopped mint and seasoning to make a delicious raita.

HAKE KORMA The secret is the easy-tomake curry paste.  ENERGY: 1 244kJ  FAT: 13g  PROTEIN: 29g  CARBS: 17g

(Analysis per 280g serving)

Curry paste: 1 Tbsp (15ml) each cumin seeds and coriander seeds, toasted Seeds of 6 cardamom pods, toasted 4 cloves garlic, peeled

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5cm knob ginger, peeled and chopped 2 Tbsp (30ml) tomato paste 2 red or green chillies, deseeded and chopped Handful fresh coriander 2 Tbsp (30ml) desiccated coconut 1/ cup (80ml) cashews ³ 1 Tbsp (15ml) garam masala 1 tsp (5ml) ground turmeric ½ tsp (3ml) cayenne

pepper 3 Tbsp (45ml) canola oil 1 onion, chopped 2-3 dried curry leaves 3-4 medium potatoes, peeled and cubed 1 cup (250ml) water 2 cups (500ml) fish or vegetable stock ½ cup (125ml) low-fat plain yoghurt 2 Tbsp (30ml) fresh chopped coriander Salt and milled pepper

1kg hake, skinned and cubed SERVES 4 Blitz curry paste ingredients in a food processor until smooth (add a little water if needed).

Heat oil in a pan and fry onion and curry leaves for 3-5 minutes.

Stir through curry paste.

Add potatoes and cook

for another 2-3 minutes.

Add water and stock and simmer for 15-20 minutes.

Stir through yoghurt and coriander. Season.

Season fish and add to sauce.

Cover and cook for 5 minutes (do not stir as this will break up the fish).

Remove from heat and serve with raita (see good idea above).

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essentials

THE EASTER This month we show you how to master Easter classics (and add a little spin to make them your own) PHOTOS: TOBY MURPHY RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

HAPPY EASTER We wish our Christian readers well over the Easter period

Slow-roasted leg of lamb with olive and anchovy salsa. Recipe opposite

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FRESH LIVING KITCHEN

TRADITIONAL HOT CROSS BUNS Now we can eat these all year round.

2 cups (300g) white bread flour 2 cups (300g) cake flour + extra for dusting ¾ cup (180ml) milk 1 sachet (10g) yeast Pinch salt 3 Tbsp (35g) sugar ½ cup (125ml) water 1 egg, whisked 3 Tbsp (45g) softened butter ½ cup (125ml) raisins or sultanas ½ tsp (3ml) cinnamon ½ tsp (3ml) nutmeg

Cross: ½ cup (60g) flour Enough water to create a smooth paste Glaze: ¼ cup (60ml) smooth apricot jam 2 Tbsp (30ml) hot water MAKES 8 BUNS Combine flours, milk, yeast, salt and sugar and add water while mixing.

Add egg and butter and knead to create a sticky dough.

Add dried fruit and spices and knead for 4-5 minutes or until smooth.

Cover and set aside to rise for 45 minutes to 1 hour, or until doubled in size.

Knead dough and divide into 8 pieces.

Easter classics

Shape into rounds and dust with flour.

Place buns onto a lined baking tray, cover and prove (see page 96) for 30 minutes.

Preheat oven to 180°C. For cross, combine flour and water to make a paste.

Pipe a cross onto each bun (see ‘how to’ below).

Bake buns for 15 to 20 minutes or until a skewer inserted comes out clean.

For glaze, combine jam and water and brush or drizzle over buns straight after they’ve come out of the oven.

Serve hot.

How to…

…PIPE THE CROSS Transfer paste to a piping bag and pipe a straight line of paste vertically down the middle of each bun, then horizontally.

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