Fresh Living August 2016

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AUGUST 2016 ISSUE 98

SA’S BEST-LOVED FOOD MAG – FREE TO SMART SHOPPERS

FREE! TO SMART SHOPPERS

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Issue 98 | August 2016

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Pick up your Fresh Living magazine in store, then swipe your Smart Shopper card at the till to get it for free!

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DIG IN… Easy pastas Sticky winter puddings Family-style soups and stews

SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

R25.00 (OTHER COUNTRIES: R22.76 EXCL. VAT)

Meatballs with lemon and olives.

Recipe on page 89

Cash call!

How to Airbnb your home PLUS DELICIOUS THINGS TO DO WITH GRAPEFRUIT, RICOTTA CHEESE AND SMOKED PORK

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FEEDBACK

ALL ABOUT YOU Your chance to share your thoughts and ideas with other Fresh Living readers Never too old to learn

Nothing fishy going on here As a student, the inflation rates we’ve been experiencing have really affected me.

I have a passion for good food but recently found that my budget couldn’t accommodate much. I was forced to make do with noodles, pilchards and tuna, but May’s budget issue has turned my culinary experiences around. I can’t express the gratitude I have. It was perfect timing and I can now enjoy tasty budgetfriendly meals, my favourite being the tuna mac ’n cheese. Who would have thought I could turn my tuna into something scrumptious? My tummy is happy and my pockets aren’t complaining, something I thought was impossible to achieve. The issue has made its rounds among my friends and housemates – it was way too good not to share. We are all hooked. ANNET MATEBWE

Sneaky

 ‘saucery’ SEASON AL

GOODN ESS

Thai chicken and sweet potato cakes.

Recipe over the page

COOK’S NOTE

You can make patties ahead of time and keep in the fridge. Fry just before needed

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Fresh Living -

May 2016 | 41

WE LOVE HEARING FROM YOU ONLINE! @MrGads2 @PicknPay You will never know how much my day is made when I get my free @Fresh_Living mag, I’m like a small child in a free candy store @loshdon @PicknPay @Fresh_Living ooh how you spoil us. I love it… Each edition is just as sublime as the last AND FREE woohoo



@JordanLSKY What a cake!

Thank you for this delicious recipe @Fresh_Living – so moist!

FIND US   

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

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I recently discovered Fresh Living. Little did I know that it wasn’t just me who was absorbing all the recipes but my fiancé as well (secretly, that is!). He tried the Thai chicken and sweet potato cakes, banning me from the kitchen. I was so surprised that we decided he should cook more often. And his response was, “Sure! There’s more in Fresh Living that I want to try.” If you could get him to try a recipe, you are doing miracles!

NIRVANA DOOKHI

Being an 84-year-old male who has recently discovered the joy of cooking, your magazine has enriched my knowledge. Up until I got a copy of Fresh Living, I had looked at other recipes but never found anything that suited us, not having heard of the ingredients or them not being available. Every recipe in Fresh Living has ingredients that I either have on hand or are available from PnP. BRYAN ROBINSON

Hip-hip-hooray!

I’m 12 years old and love Fresh Living. It inspires me. I love your sweet recipes because I have a baking business. I also love to cook your hearty meals for my family. So far, I have made your fresh tomato spaghetti – it was delicious. I want to let you know that your magazine is so hip, even a cool teen reads it.

VERUWSKA OLIVIER

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

ANNET MATEBWE, 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 to share the best kitchen advice they’ve received.

If you don’t put a good dollop of love into your food, it will never taste any good.

– Justine Drake I was taught that the correct order for washing dishes is glassware, then cutlery, then crockery, pots and pans. I’m absolutely pedantic about it.

I can’t mess with my programming, it’s deeply ingrained.

– Natalie Wilson Feed your guests what you yourself feel like eating at a dinner party, ie, please yourself instead of trying to impress with something fancy.

Usually, you’ll end up doing both.

– Robyn MacLarty ‘The triangle’ is all I have to say. Genius.

– Simone Isaacs Psst – she means the kitchen configuration!

❞

ILLUSTRATION: GETTY/GALLO IMAGES

STAR LETTER

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p91 Orange is the new black

Welcome…

I recently attended the 1 000 Women 1 Voice fundraising lunch…

1 000 women: big, small, black, white, rich and poor. Many had been abused, many hadn’t, but we all came together to say, “Enough is enough, we are strong, we will no longer take abuse of any kind. We will stand together, protect one another, speak out and be heard.” Tears were shed, songs were sung; it was powerful stuff. But that’s just it – women are powerful. We juggle children, p58 Slice of life chores and careers, cry when we’re happy, howl when we’re sad, dish out random hugs. We are all amazing and we deserve a day that acknowledges and celebrates all women everywhere. So don’t wait for someone to spoil you this Women’s Day… go out there and do it for yourself. ourse self.

If spoiling yourself means diving into a decadent winter pud, then you can simply turn to page 67 for your fix. Likewise, a huge bowl of pasta (see page 32) – which, since I and everyone I know is currently trying to cut down on carbs, is the most decadent thing I can think of.

Whatever your pleasure, seize it, own it, feel no guilt – and know that you are fabulous. Happy Women’s Day to each and every one of you.

p32 Hasta la pasta

JUSTINE DRAKE EDITOR, FRESH LIVING Follow me on Twitter @justine_drake

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PHOTO OF JUSTINE: KIRK VAN ROOI

Chocolate, syrup and fruit… Oh my!

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Fresh Living - August 2016

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SLICE OF LIFE

She’s

allthat

From left: Marcela Guerrero Casas, Gloria Papiso, Magda Meyer, Lolan Smit, Lucinda Evans, India Baird

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In honour of Women’s Day, we feature but a handful of the phenomenal, everyday South African women – just like you – who decided they were going to be the change they wanted to see in their world PHOTOS: MORNE VAN ZYL TEXT: LYNN CLOETE

These six women took matters into their own hands and began where they were, with what they had (usually, not very much). They serve as a reminder that anyone, in any situation, can make a difference in the lives of others, and that each woman, in many ways, is the mother of her community.

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BUSINESS!

Classic cinnamon and raisin sticky buns. Recipe on opposite page

Food editor Jana van Sittert gets stuck into sweet and moreish sticky buns and helps you to master a few tips and twists for a rewarding treat

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FRESH LIVING KITCHEN

ORANGE AND BRANDY BUNS This showstopper is sure to become your favourite tea-time treat.

1 quantity basic enriched dough (see classic cinnamon and raisin bun recipe below) Flour, for dusting Filling: ¾ cup (180g) butter, softened 2 Tbsp (30ml) brown sugar Finely chopped peel of 2 clementines or grated zest of 2 oranges 1 tsp (5ml) vanilla essence Drizzle: ½ cup (125g) castor sugar 2 Tbsp (30ml) golden syrup ¼ cup (60ml) brandy (optional) MAKES ABOUT 16 BUNS

Classic cinnamon and raisin sticky buns These home-made buns are worth the effort.

Basic enriched dough: 1 sachet (10g) instant yeast 4 cups (600g) flour + extra for dusting Pinch salt ¾ cup (180ml) milk ¾ cup (180ml) water 1 tsp (5ml) vanilla essence ¼ cup (60ml) olive oil 2 tsp (10ml) castor sugar 1 egg, beaten

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Roll dough on a lightly floured surface into a 2cm-thick rectangle.

Stir filling ingredients together until smooth.

Spread filling over dough, leaving a 1cm border.

Roll dough lengthways to enclose filling.

Trim edges and cut into 16 slices, 2cm thick.

Line two 23cm round cake tins with baking paper.

Pack slices tightly, cut-side up, into cake tins.

Cover with a damp tea towel and set aside to rise for 20-30 minutes.

Preheat oven to 180°C. Bake for 40 minutes until cooked and golden.

Place drizzle ingredients in a small pot. Stir on low heat until sugar dissolves.

Bring to the boil and simmer for 10-12 minutes or until thickened.

Remove buns from oven and pour hot syrup over.

Filling: ¾ cup (180g) butter, softened 1 tsp (5ml) castor sugar 2 tsp (10ml) cinnamon Pinch each nutmeg and ground clove ²/³ cup (160ml) dried fruit mix Drizzle: 1 cup (130g) icing sugar ¼ cup (60ml) water MAKES ABOUT 16 BUNS Place yeast, flour and salt in a large bowl. Set aside.

Heat milk, water, vanilla, oil and sugar in a small

pot over a medium heat.

Don’t boil.

Add milk mixture to flour.

Mix until just combined.

Add egg and mix until a dough forms.

Turn onto a lightly floured surface and knead until smooth and elastic.

Place in a clean, lightly oiled bowl and cover with a tea towel. Set in a warm spot to rise for 1 hour or until doubled in size.

Stir filling ingredients together, except dried fruit mix. Set aside.

Roll dough on a lightly floured surface into a 2cm-thick rectangle.

RICH DOUGH, POOR DOUGH… Apart from the basics – flour, yeast, water and salt – enriched dough adds yum factor with egg, butter or oil. The higher fat content yields a softer, flavoursome dough.

Spread filling over dough, leaving a 1cm border.

Sprinkle with dried fruit.

Roll dough lengthways to enclose filling.

Trim edges and cut into 16 slices, 2cm thick.

Line a 24cm x 30cm x 5cm baking tray with baking paper.

Pack slices tightly, cutside up, onto baking tray.

Cover with a damp tea towel and set aside to rise for 20-30 minutes.

Preheat oven to 180°C. Bake for 40 minutes until cooked and golden.

Stand for 2-3 minutes before turning onto a wire cooling rack.

Stir drizzle ingredients together and pour over slightly cooled buns.

Fresh Living - August 2016

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CRAFT & STYLE

woodwork

Work with what you’ve got – all you need is a paint makeover.

Old wooden furniture and picture frames are ideal candidates for a quick revamp

PAINT WORKS  Prepare chairs by giving

them a light sanding followed by a couple of coats of enamel paint in an on-trend or classic colour.  Paint just two sides of a photo frame: use masking tape to cover the parts you don’t want painted, spray on two light layers of primer and finish with two or three coats of enamel paint.

If you don’t already have wooden frames, this effect works just as well on basic A4 certificate frames.

TIP Wait for the chairs to dry, then add detailing around the bottom of the chair legs using masking tape and different paint colours for a cool striped effect.

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home affairs

KITCHEN COOL

Marble and wood cutting board, R229.95; Bamboo Earth cannister, R124.95; Bamboo Earth utensil caddy R199.95; Capri hanging cutlery 16-piece set R199.95, all select PnP Hypers

PHOTOS: JUSTIN PATRICK PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

HANG ON Convert old cabinet drawers or utilitarian wooden boxes into wall-hung storage, perfect for knickknacks and accessories.  Loop two lengths of strong cord around

Create a bold new look using paint and stencil patterns or customise off-the-shelf pieces.  Have an old wooden countertop that could

TIP Stick decorative paper to the back of the boxes with spray adhesive and use smaller boxes within bigger ones to make partitions

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Star burst mirrors, R199.99 for set of three; Boston stripe mug, R16, all select PnP Hypers

Essential supplies

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with a low-gloss, nontoxic clear wood sealant.  Give existing wooden kitchen accessories a unique look by adding graphic grid patterns with a ruler and a Sharpie pen.

each box, secure with a knot and attach to the wall with hooks or nails.

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use a style update? Find graphic or ornate stencils in craft shops or order online from sources like Thestencilcompany. net or Stencil-library. com and get busy with enamel paint. Finish off

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You’ll find all these essential DIY-project items at select PnP Hypers ➊ Lacing cord 2mm x 20m, R19.99 ➋ Cabinet sand paper, R27.99 ➌ Sharpie permanent marker, R54.99 ➍ Retractable trimming knife, R44.99

➎ Addis paint brush, R39.99

➏ Genkem contact spray adhesive, R129.99

➐ Spectra Spray pink primer, R49.99

➑ PnP masking tape, R16.99 ➒ Sellotape clear tape and washi tape, R36.99 for both

➓ Insulation tape, R12.99

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SUPER SOUPS & STEWS

ills ch ter in w he

ingredients, j ust r-you o f as od po o g on h t i fu w lo d f e k c

belly-warming soups, s tews ttert’s i S and an v a bro n a J th r o sw it d ill e be od at o f t

One-pot Indian root veg and barley stew. Recipe on page 54

Pa

OF GLORY RECIPES AND STYLING: JANA VAN SITTERT PHOTOS: DAWIE VERWEY

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DIPPER

Roasted potato skin dippers with camembert Place the leftover potato skins (from making the soup) on a baking tray.

Drizzle with oil and season. Thinly slice 1 wheel of camembert and lay a slice in the middle of each ‘boat’.

Bake at 200°C for 10-12 minutes until cheese has melted.

MAKES 16 DIPPERS

Creamy roasted garlic and potato soup. Recipe on page 54

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SUPER SOUPS & STEWS

TOPPER

Spiced chickpea poppers Rinse and drain 1 can (400g) chickpeas. Spread onto paper towel and dry for 5 minutes. Heat 2 Tbsp (30ml) vegetable oil and 1 tsp (5ml) each paprika and cumin together in a frying pan. Toss chickpeas in oil and fry until popped and crisp.

Remove with a slotted spoon and drain on kitchen paper.

Season and serve with Moroccan harira lamb shank stew.

MAKES ABOUT 1 CUP

Nice to have: ½ cup (125ml) cream, warmed

GOOD IDEA Freeze soup, stews and broths in portioned microwave-safe bowls for easy suppers

ONE-POT INDIAN ROOT VEG AND BARLEY STEW Belly-warming bowls of curry with loads of turmeric, which has coldand flu-fighting properties.

2 Tbsp (30ml) oil 1 tsp (5ml) each black mustard seeds and cumin seeds 2 green chillies, seeds scraped and finely chopped 1 bay leaf 2 whole cloves 1 cinnamon stick 1 Tbsp (15ml) turmeric 1 large onion, chopped 2 cloves garlic, minced 3 medium turnips, peeled and cubed 1 small butternut, peeled and cubed 1 tsp (5ml) each paprika and ground coriander 1-1.5L vegetable stock 2 fresh tomatoes, chopped

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2 cups (500ml) pearled barley, cooked Salt and milled pepper ½ packet (150g) Swiss chard, rinsed and shredded 3cm knob ginger, finely grated 1-2 Tbsp (15-30ml) lemon juice ¾ cup (180ml) double cream yoghurt

45-50 minutes. Remove cinnamon and bay leaf.

Mash vegetables coarsely using a fork.

Add tomato and barley and simmer for 15-20 minutes. Season.

Stir in chard and ginger and add lemon juice to taste.

Serve with dollops of yoghurt.

SERVES 6-8

CREAMY ROASTED GARLIC AND POTATO SOUP

Heat oil in a large pot.

Fry mustard and cumin seeds, chilli, bay leaf, cloves, cinnamon and turmeric together until seeds splutter and pop.

Add onion and garlic and fry until soft.

Tip in turnip, butternut, paprika and coriander and fry until coated in oil.

Add stock and bring to the boil. Reduce heat, cover and simmer until vegetables are soft, about

The whole spud is used for this moreish soup – no waste!

8 large potatoes 1 head garlic, top sliced off 2 Tbsp (30ml) olive oil 1 onion, diced Salt and milled pepper 3 cups (750ml) chicken stock ¼ sprig rosemary

SERVES 6 Wrap potatoes and garlic in tin foil and roast at 180°C for 80 minutes or until softened.

Halve potatoes and carefully scoop out flesh, keeping skins intact. Set aside.

Heat oil in a large pot.

Fry onion until softened.

Season.

Add potato flesh, stock and rosemary and simmer for 20 minutes.

Remove rosemary, then squeeze garlic from bulb and add to soup.

Blend until smooth using a stick blender.

Stir in milk and cream, if using, and serve with roasted potato skin dippers (page 49).

MOROCCAN HARIRA LAMB SHANK STEW Stretch lamb shank for hungry dinner guests. ¼ cup (60ml) oil 2 lamb shanks Salt and milled pepper 1 onion, sliced 4 cloves garlic, halved 1 Tbsp (15ml) paprika 2 tsp (10ml) each ground

coriander, cumin and turmeric 1 Tbsp (15ml) grated ginger ½ tsp (3ml) each cayenne pepper and ground cinnamon 1L vegetable stock 2 cans (410g each) whole peeled tomatoes 1 can (410g) chickpeas, drained and rinsed 2 Tbsp (30ml) honey 3 carrots, peeled and grated Couscous or PnP cauli-rice, cooked, to serve Handful fresh coriander, to serve SERVES 6 Heat oil in a large pot and brown shanks.

Season. Remove.

Fry onion and garlic until soft.

Add spices and fry for 3 minutes until fragrant.

Return lamb to pot and add stock and tomatoes.

Bring to the boil and simmer for about 1 hour until meat is tender and falls off the bone.

Shred lamb into soup.

Stir through chickpeas, honey and carrots and simmer for 15 minutes until tender.

Serve with couscous or cauli-rice and coriander and top with spiced chickpea poppers (above).

STYLIST’S ASSISTANT KGOMOTSO MOLAHLOE

1½ cups (375ml) milk, warmed

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