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APRIL 2019 ISSUE 127
freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG
FREE TO SMART SHOPPERS Swipe your Smart Shopper card to claim
DINING ON A
budget Issue 127 | April 2019
22
CHEAP & CHEERFUL FAMILY MEALS
Roast winter squash with avocado pesto. Recipe on page 15 SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE
ALL UNDER R70, R80 AND R150!
R29.90
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(OTHER COUNTRIES: R26 EXCL. VAT)
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Groceries cost a fortune, so I’ve started shopping for non-perishable items in bulk. It saves me so much cash in the long run! – Melissa Ndlovu
MY NEW BEST FRIEND At first glance Fresh Living has all the bells and whistles of a fancy recipe book, but I was pleasantly surprised to find that it has none of the complexities – no fancy equipment needed, no unnecessarily long recipes and no foreign-sounding words. I love it! Unfortunately, as a varsity student, unhealthy habits come with the territory so I love that you’ve shown me how to turn simple things like oats (which can get super boring really quickly) into healthy granola bars or my personal favourite, the berry blast bowl (Jan/Feb issue). Staying healthy has become less of a hassle because I now have a great reference for meals, plus the stunning visuals always spark inspiration. P.S: My mom and little sister can’t stop raving about the ‘creamiest wild mushroom risotto’ that we made last night. I think we’ve had ourselves a “this is the beginning of a beautiful friendship” moment. We can’t wait for the next edition. – TEBOGO MATLOU
WE LOVE HEARING FROM YOU ONLINE!
@what_she_eats_durban New year equals new students. Classes start soon, need some inspiration. #durbanfoodie #studentchefs #myjob #instafood #durbanvibes #food
@eimaj_j Dinner yesterday was thanks to the @Fresh_Living cover and dinner tonight was thanks to #justaddrice and a need to use up cabbage & spring onion
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My best budgeting tip? Claiming my free Fresh Living with my Smart Shopper card, of course. – Jordan Leschinsky
LOVE’S THE WORD Falling in love is easy, staying in love is a choice. And I make that choice by doing little things like complimenting my partner or leaving a kind little message now and then. On our fourth wedding anniversary I decided to try your chai-spiced flapjacks with whipped honey butter from your Jan/Feb edition. This breakfast dish was absolutely delicious and guilt-free (even though we ate it for dessert while our toddler was asleep because we were too greedy to share). An innovative and delicious treat! Honey Thank you.
WAYS TO SAY HELLO I’m super impressed by your ‘One Last Thing’ feature that focused on saying hello in SA’s 11 official languages. Please carry on with other words. It can make such a difference in reaching out to our Rainbow Nation. Many thanks for an enjoyable magazine. – JUDITH NAY
V A L E N T I N E ’ S D AY SPECIAL
– FAIZA MALLICK
CHAI-SPICED FLAPJACKS WITH WHIPPED HONEY BUTTER Romantic breakfast in bed, sorted! 2 tsp (10ml) cinnamon ½ tsp (3ml) ginger ½ tsp (3ml) ground cardamom Pinch nutmeg 1 packet (500g) PnP flapjack mix Canola oil, for frying For serving: 1 /³ cup (80g) butter, softened 1 /³ cup (80g) honey Raw almonds, chopped
MAKES ABOUT 20
Add spices to dry ingredients of flapjack mixture. Prepare according to packet instructions. Heat oil in a pan. Ladle batter into pan and cook for 2 minutes or until bubbles appear on the surface. Flip over and fry the other side until golden. Repeat with remaining batter. Whisk butter and honey together with an electric beater until well combined. Top warm flapjacks with honey butter and scatter with nuts.
Spice
Ancient Greeks and Romans believed that you could increase desire by sucking on aniseed. Cinnamon, nutmeg and cardamom are all linked to love potions and folklore (we’re inclined to believe it’s the warming, delicious flavours that make couples want to canoodle).
34 | Fresh Living – January/Febr
A large part of my salary goes to the things I buy at work when I don’t pack lunch. I’ve now started to shop for all my favourite snacks on the weekends and then take them to work. – Yolandi du Toit
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Splurge: Serve topped with figs or strawberries.
INGREDIENTS
Products and recipe ingredient availability may vary from store to store
There’s a reason the tender, loving period after one’s nuptials is referred to as the ‘honey’ moon! Honey is a universal symbol for adding ‘sweetness’ to life, and some ancient customs are believed to have included drinking mead (honey wine) in the first month of a couple’s union for, uh, stamina.
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Eighty percent of my clothing is thrifted or used to be my granny’s. That way, I don’t subscribe to fast fashion and most of my clothes are super affordable and one of a kind. – Lesego Madisa
uary 2019
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ILLUSTRATION: SHUTTERSTOCK, PHOTO: SUPPLIED
Your chance to share your thoughts and ideas with other Fresh Living readers
Thrift is the name of the game in this issue, so we asked FL staffers how they are saving savvy. They said…
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TURN TO PAGE…
The good life (for less) 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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Did you know that many of the world’s most celebrated cuisines are best known for dishes that were created and eaten by those who had few resources, but a huge appetite for life? Most of our favourite Italian, Indian and Middle Eastern dishes all came from humble beginnings – and it’s in this spirit that we bring you a bounty of brilliantly thrifty recipes that are as big on flavour as they are kind to your pocket. Though not based on any particular heritage, they do nevertheless tick all the boxes when it comes to getting the most out of fresh, fab and frugal ingredients – plus we’ve even included a pennysaving pantry guide and tips galore. Turn to page 34 to get inspired – then check out deputy food editor Chad January’s recipe wizardry with a humble bag of carrots on page 22. Of course, we still love a bit of luxe, and what could be more indulgent than a bright and beautifully decorated cake? Food editor and icing artiste Liezl Vermeulen rolled up her sleeves and pulled out all the stops in our cake icing masterclass (page 89), which will have you making your own magnificent creations with flair in no time. We’ve also got clever tips to up your energy levels (page 58), enlightening insights around the psychology of saving money (page 48), gorgeous gins to sip through the last glorious days of summer (page 32), and kid-friendly recipes to keep your little ones occupied – and fed – over the school holidays (page 67). So... what are you waiting for? Happy cooking!
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JUSTINE DRAKE EDITOR, FRESH LIVING
FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA
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Good to go
This April, we’re getting creative with the bounty of beetroots, baby marrows and figs, on shelf now PHOTOS: DONNA LEWIS RECIPES AND STYLING: CHAD JANUARY ASSISTANT: KRISTEN SCHEEPERS
pnp.co.za
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R E A D Y T O E AT
Figs This somewhat exotic fruit is sweet and juicy when ripe. They can be red, yellow, purple-skinned or green-striped, each with its own unique flavour. PnP offers two lovely fig varieties, Evita and Bordeaux. The Evita fig has a sweet flavour with a tangy undertone while the Bordeaux has a sweeter, strawberry jam-like flavour to it. Yum!
Perfectly fresh, whatever it takes
GOOD IDEA Brush prosciutto-wrapped figs with honey, sprinkle with salt, tuck in a few thyme sprigs
PROSCIUTTOWRAPPED FIGS WITH BAKED CAMEMBERT Baking camembert in the oven intensifies the flavour. 12 figs, scored or halved 12 slices prosciutto ham
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1 PnP baguette, thinly sliced 2 Tbsp (30ml) butter, melted 3 wheels (about 100g each) camembert 2 Tbsp (30ml) honey + extra for serving 2 Tbsp (30ml) pomegranate rubies
1 Tbsp (15ml) chopped fresh thyme SERVES 4-6 Preheat oven to 180˚C. Tightly wrap each fig with 1 slice prosciutto. Set aside. Arrange baguette slices
on a baking tray and brush with melted butter. Bake for 5 minutes or until golden. Set aside. Arrange camembert wheels in a single layer on a lined baking tray. Drizzle with honey and bake for 5-10 minutes or until soft to the touch.
Transfer camembert to a serving platter and top with figs. Garnish with pomegranate rubies, drizzle with extra honey and scatter with thyme. Serve immediately with baguette slices on the side.
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22 RECIPES FOR UNDER R150 EACH Multi-grain pumpkin risotto with rosemary sprinkle. Recipe on page 44
DINING ON
a dime
Good food doesn’t need to be costly. Liezl Vermeulen has oodles of delicious dishes to suit your pocket and shares her tips for putting together a penny-saving pantry RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: DONNA LEWIS STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS & EMMA NKUNZANA
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ON A SHOESTRING
GREEK BURGERS TOTAL
R109
water (not boiling) 3 Tbsp (45ml) vinegar 2 Tbsp (30ml) sugar
Handful each fresh coriander and parsley, chopped
Patties: 500g beef mince 200g cooked brown lentils Salt and milled pepper 1 Tbsp (15ml) soy or Worcestershire sauce 2 cloves garlic, grated
Tzatziki: ½ cucumber ½ cup (125ml) plain yoghurt Salt and milled pepper
1 disc (100g) feta 1 packet (30g) rocket SERVES 4
We stretched our mince a little further with protein-packed lentils. Pickled onions: 2 red onions 1/ cup (80ml) warm ³
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Oil, for frying 4 hamburger buns
Combine pickled onion ingredients and pickle for 20-30 minutes until softened. Drain and set aside. Combine patty ingredients and shape into 4 patties.
Chill in the fridge for 10 minutes to firm up. Grate cucumber and squeeze out excess water. Mix with yoghurt and season. Heat oil in a pan and fry patties to your liking. Serve buns topped with tzatziki, crumbled feta, patties, rocket and pickled onions.
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SLICE OF LIFE
THE JOY DIVISION These inspiring performers have taken their talents and put them in the service of uplifting the next generation PHOTOS: ADEL FERREIRA INTERVIEWS: ROBYN MACLARTY
THE BIGHEARTED BUSKERS
“When you see a past student making a success of their life – that’s a really good feeling.”
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“It’s very humbling to be able to help these children. To be able to show them what is possible,” says Wara Zintwana of Afro-bluesrock duo Warongx. Quite a statement, considering both he and his musical partner, Ongx Mona, come from the humblest of beginnings themselves. Having moved to Khayelitsha from the Eastern Cape roughly a decade ago, they busked together on trains, pavements and at public events for years. In time, they were invited to play
gigs at venues and festivals such as AfrikaBurn and Rocking the Daisies. “We always wanted to help the youth,” says Ongx, “because there is so much talent that goes unsupported. Everyone can play music, it comes naturally – it just needs guidance.” In 2011 they started the Khayelitsha Music Academy, offering everything from actual music training to lessons around the business side of the industry to underprivileged children. Over the years, they have provided support, inspiration (and food!) to the children who
attend their music programme. “It’s a big responsibility,” says Ongx, “because many of these kids’ have challenges at home, such as substance abuse. And there’s never enough funding – we could always do with more money as many of the children’s parents can’t afford to pay for the lessons. We take them in anyway, though. But hey – when you see a past student of Khayelitsha Music Academy on TV, making a success of their life – that’s a really good feeling.” ongxrizo@gmail.com Facebook: ongx mona
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Want to take your cake game from ‘okay’ to ‘oh wow’? Food editor Liezl Vermeulen shares her top icing recipes, decorating tricks, cool trends, plus the ultimate step-by-step guide to get you started
Pretty
AS A PICTURE
Woodlands cake. Recipe on page 90
PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: MARIÉSE VAN DER LINDE
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FRESH LIVING KITCHEN
Icing STARRY NIGHT CAKE Let the kids help with decorating – working with fondant is just like play dough. Technique: Fondant cut-out 2 boxes (500g each) PnP chocolate or vanilla cake mix, prepared according to packet instructions in 2 x 23cm loosebottomed cake tins ½ cup (125ml) Caramel Treat, whisked ½ batch buttercream icing (recipe on page 90) Blue and yellow food colouring 100g fondant icing Edible glitter (optional)
PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
SERVES 8-10 Once cooled, neatly cut the tops off cakes to even out. Spread the top of one cake with caramel, and sandwich the other cake cut-side down on top of it. Mix a few drops blue food colouring in icing and liberally spread over cake. Dust a work surface with icing sugar and lightly knead fondant. Make an indent in fondant, add yellow food colouring and knead to combine. Roll out to 5mm thick using a rolling pin. Cut out stars using a cookie cutter. Place a few stars on paper straws or a skewer and stick on top of the cake. Place remaining stars directly on icing. Decorate with glitter just before serving.
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KIDS' FAVOURITE
Look out for PnP’s delectable and easy-peasy cake mixes. Choose from vanilla, chocolate and even marbled cake mixes. Buy any two for R60
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