Fresh Living July 2019

HEALTH UPDATE:

freshliving | pnp.co.za/freshliving

J U LY 2019 ISSUE 130

What’s the deal with mineral supplements?

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Issue 130 | July 2019

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THE SOUL Tomato bredie, oxtail stew, minestrone soup, ginger dumplings and more...

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Microwave recipes that really work!

THE BEST-EVER WINTER CURRIES AND SIDES

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

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WINNING LETTER

DINING ON A

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CH EA P & CH EE RF UL FA MILY ME AL S

Roast winter squash with avocado pesto.

Recipe on page 15

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– Jill Petersen

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Nachos! OMG, now that I have the thought, I think I know what’s for dinner tonight.

– Robyn MacLarty

INGREDIENTS

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freshliving

FREE TO SMART SHOPPERS

Issue 127 | April 2019

Everyone who knows me will agree that I’m a frugal person, so when I found out that Fresh Living was free, I grabbed it. I didn’t expect such great content (as most things that are free usually lack quality).

I was impressed by the top-notch content of the magazine. It’s one of the few magazines that has practical information presented in such an interesting manner. My favourite section was undoubtedly the ‘22 recipes for under R150 each’ in the April issue. Being a student, I normally opt for noodles or the infamous heat-and-eat meals because they are cheap and convenient, but I was pleasantly surprised when I tried the recipes.

The best one was the butternut and chilli penne pasta. It was a hit with my friends as well. Fresh Living has helped me to tantalise my taste buds on a tiny budget. – CHARLOTTE LOPES

Strawberries and cream for Wimbledon, of course!

– Kirsty Carpenter

One can never go wrong with a good ol’ crunchy chip – salt and vinegar (the only flavour really) is the way.

– Liezl Vermeulen

g

This month we’ll be glued to our tellies watching some international (and local) sport. We asked FL staffers what some of their favourite snacks are to chow on while rooting for their teams.

freshliving | www.pnp.co .za/freshlivin

WE ASKED, THEY SAID . . .

FRUGAL FOODIE

APRIL 2019 ISSUE 127

 @modernzulumom Good morning happy to share that we’re in the May edition of @freshliving_pnp – talking about the challenges of motherhood, my online mom tribe (YOU GUYS) and what I’ve learnt from my children. The copy is free for all @picknpay Smart Shopper holders

DÉCOR BLISS I’m building myself a retirement cottage and have been grappling with a colour theme. The decision was made for be by the May issue of Fresh Living. The feature on the use of colour (page 79) was truly motivating and inspired me to be bold. So shades of coral have won my heart, and I've already started to embroider cushion covers in these hues (that was only after first trying out the ultimate chocolate cake on the cover).

Next stop will be the nursery, to buy a lemon tree to fill my fruit bowls.

As my mom used to say, “The first thing to plant in any new garden must be a lemon tree.” Thanks!

seasonal fruit and veg in bulk in order to save.

To date, Fresh Living hasn’t failed me. Whenever I have plenty of the same vegetables, I simply page through the magazine and I’m provided with a minimum of three new ways to cook them.

I recently had lots of brinjals, and I only ever deep-fry them. This month, however, I not only tried your saksuka recipe from the March issue, but the stuffed brinjals too. Thank you for bringing variety into my kitchen without me having to break the bank.

– GAIRIYAH TIMM THE GOOD LIF E

DEEP-FRIED CAULIFLOW ER WITH TAHINI SAUCE Make sure the oil is

very hot when deep-frying this Israeli mezze dish or your cauliflower will turn into oil sponges.

Heat 4cm oil in a small pot. Fry 2 packets (500g) cauliflower florets in for 2-3 minutes or until batches golden. Combine 1 cup (250ml) double yoghurt with 3 Tbsp cream plain (45ml) tahini, juice and grated peel of 1 lemon a handful of chopped and parsley. Serve with cauliflower. SERVES 4

– LEANNE SYKES MAKE IT HEALTHIER

SHARE WITH US

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

Oven-roast cauliflower until golden instead of deep-frying

CHEAP AND CHEERFUL I’m a single mom on a shoestring budget.

That means I often buy

SAKSUKA

GRATIN MUSSELS A new take on mussels, with extra crunch.

Be sure to cover mussel meat completely to avoid it drying out in the oven.

Clean 1kg half-shell mussels. Bring a pot with 3cm water to the boil.

Add mussels, cover and steam for 2-3 minutes (shaking the pot now and then). Remove mussels from liquid, pat dry and place on a baking tray.

Combine 1½ cups (375ml) breadcrumbs, ½ punnet (10g) fresh parsley, 2 finely chopped garlic cloves and ¼ cup (60ml) grated parmesan. Season.

Add a little cooking liquid to make crumbs stick together. Scatter mixture over shells, covering meat. Bake at 180°C for 4-7 minutes until crisp. Serve straight from the oven with lemon wedges or mayonnaise. SERVES 4 36 | Fresh Living – March

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Not to be confused with shakshuka (eggs cooked in tomato sauce), this Turkish veggie dish can be chunky or chopped more finely to create a kind of dip.

Heat 2cm oil in a small pot.

Halve 1 punnet (200g) baby brinjals and peel and cube 3-4 (about 300g) potatoes.

Shallow-fry vegetables in batches for 5-8 minutes or until cooked. Drain.

Heat a glug olive oil in a pan and fry 5 finely chopped garlic cloves. Add 1 can (400g) chopped tomatoes, 2 tsp (10ml) sugar and 10 sprigs oregano. Stir in vegetables and simmer for 3-5 minutes.

Serve warm with bread.

SERVES 4

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FEEDBACK

TURN TO PAGE…

Gear up for winter 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.

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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One of the great allures of winter – other than not needing an excuse to spend almost all of Sunday morning in bed – are the stews and curries that abound.

A good curry is one of my favourite things in the world – in our house Durban-style was, and still is, the curry of choice. Big flavours, lots of spice and a very definite kick.

It was a point of pride for my younger self to be able to take the heat like a grown-up, even if it meant drowning everything with chutney and raita and sipping on a tall, chilled glass of milk as I ate. The incredible depth of flavours and spice nuances far outweighed the discomfort of the burn.

It was with this in mind that we tackled our Tale of Two Curries – Cape Malay and Indian – both delicious and very much worth a whirl (page 44). Of course, if you really want to do things right, tossing an Indian-style flatbread into the mix will elevate a simple curry to a dinner party special – so if you’re that way inclined, turn to page 76.

Another childhood staple was condensed milk – usually straight out of the can. It’s still a much-loved and very versatile pantry staple – check out deputy food editor Chad January’s deliciously sweet ways with a can of the best on page 16.

Of course, as always, there is plenty more to explore and indulge in this issue, so cosy up indoors, cook with enough love to steam up the windows, and enjoy this July edition of Fresh Living.

46 67

JUSTINE DRAKE EDITOR, FRESH LIVING

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

Pssst… We are jolly excited to announce the

new PnP Pet Club Facebook group – if you have a fur baby (or three), be sure to mosey on over and join… It’s a hoot!

Details on page 20.

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R E A D Y T O E AT PLEASE NOTE These root vegetables won’t always be available in stores, so when you do find them make sure to add them to your trolley.

Rare

PICKINGS

We explore under-the-radar root vegetables celeriac, parsnips and turnips, which are just as delicious (and good for you) as their more popular cousins PHOTOS: DONNA LEWIS RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

pnp.co.za

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R E A D Y T O E AT

Turnips This pungent root vegetable isn't the most glamorous looking but their delicious flavour makes up for their lack of visual appeal. Fresh turnip leaves are perfect for salads, and the root itself is ideal for roasting, pickling and adding to hearty stews. Turnips are a low calorie root vegetable and turnip greens are an excellent source of antioxidants, B-vitamins and minerals – far more than that found in the root. Raw, whole turnips will last about two weeks in the fridge.

GOOD IDEA Sprinkle 1 cup (250ml) grated mozzarella over turnips before topping with breadcrumb mixture for an ultra-cheesy treat

KALE AND TURNIP GRATIN

SERVES 4

Swap kale for spinach if you like.

Preheat oven to 180˚C. Place turnips in a large greased ovenproof dish and season.

Sprinkle with garlic, drizzle with butter and roast for about 15 minutes.

Combine cream and mustard, pour over turnips and roast for a further 15 minutes.

Combine breadcrumbs, parmesan and basil.

Nestle kale between turnips and top with breadcrumb mixture.

Bake for about 5-8 minutes or until golden and cooked through.

Serve hot.

12-15 medium turnips, washed, trimmed and quartered Salt and milled pepper 2 cloves garlic, chopped 3 Tbsp (45ml) melted butter 1½ cups (375ml) cream 2 tsp (10ml) Dijon mustard 1½ cups (375ml) panko or regular breadcrumbs 1 cup (250ml) grated parmesan Fresh basil leaves, chopped ½ bunch (150g) kale, shredded

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A TALE OF TWO CURRIES A fragrant bowl of exotic curry is a fine thing on a cold night. Food editor Liezl Vermeulen celebrates SA classics, Cape Malay and Durban curries, and shares a few spicy secrets along the way PHOTOS: MICHAEL LE GRANGE RECIPES & STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANTS: CHAD JANUARY, MATHEW HARDIE & LIZÉ BASSON

T R O P IC A L H E AT Durban curries are known for their heat. If you’re visiting, a trip to a spice market is a must. If you aren’t familiar with the heat of a Durban curry, it might be best to opt for a mild one instead of the intensely hot or ‘motherin-law’ versions which can be fiery for a first-timer. Durban curries focus mainly on spice, usually only adding stock or water along with meat or beans and potatoes, and simmering for the curry to infuse. These simple curries have great depth of flavour and will often include chilli for extra heat. Of course, Durban is also home of that great South African street food: the bunny chow (see page 46).

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SPICE IT UP!

PE M A LAY TH E RI CH N ES S O F CA With origins as far afield as East Africa and Malaysia, Cape Malay curry hails from the Bo-Kaap in Cape Town, and offers a great aroma of spices but without the heat. Rich and creamy, these curries usually include coconut milk, cream or yoghurt along with some tomato as a base. You might even find some sweetness added on occasion in the form of chutneys or dried fruit.

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My delicious winter We ask Fresh Living luminaries and some of our favourite chefs, authors and kitchen-savvy personalities for their ultimate dishes, comforts and destinations to make the most of the winter months BY: EMILY PETTIT

Sibongile Mafu

TV and radio personality, writer & columnist

Which restaurant is on speed dial for winter?

One of my favourites is Societi Bistro in Cape Town. It has a fireplace and serves hearty meals. I love eating out, so winter is great because I get to discover all of the cosy spots around the city.

Simple go-to Sunday meal to make on a chilly day?

I’m a big fan of butter chicken because you can make so much of it and feed so many. It’s also my favourite kind of comfort food as it tastes even more delicious the next day.

I can’t get through winter without…

Pastries with a cup of hot chocolate. Chocolate cake, doughnuts, scones – give it to me!

Favourite winter tipple?

In the famous words of UB40 – red, red wine.

There’s something about a good bottle of red that feels like a hug from the inside. It’s best enjoyed with friends over a meal on a cold winter’s day.

Best place for a ribsticking winter feast?

My mom’s house.

Seasonal ingredients you can’t get through the chilly season without?

Pomegranates.

Biggest winter bugbear?

Cold feet! It takes forever to get my feet warm.

I try everything – putting them close to the heater, using a hot-water bottle, wrapping them in warm blankets, but they still take hours to warm up. I also struggle to leave the house, so much so that I have to beg my friends to not give up on me when it’s cold out.

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Favourite everyday soup when you can’t be bothered to cook?

I don’t make soup, darling – I buy it. Butternut soup never lets me down. I add pumpkin seeds and feta to it for that extra bit of deliciousness.

This winter you’ll find me…

Cuddling and watching movies with my loved ones.

I also really enjoy going on road trips along the coast.

Top tip for surviving winter…

Find a cuddle buddy! But for real – find good winter specials at restaurants. They’re worth it – from two-for-one deals to reasonably priced buffets. You will find something to your liking at ridiculous prices.

Martjie Malan

Baker, TV personality, author, cooking school owner & teacher

Favourite place for cosy winter meals?

At our home in front of the fireplace, with lots of candles to create a beautiful, warm atmosphere.

Your go-to Sunday meal to make for the family on a chilly day?

Grilled flatbreads filled with slow-roasted leg of lamb and creamy mushroom sauce.

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SLICE OF LIFE

Favourite winter indulgence?

Orange and cardamom tea cake served with dollops of mascarpone.

Your favourite winter tipple?

A glass of Tokara brandy and a proper slice of panforte, while sitting comfortably in front of the fireplace.

Best place for a rib-sticking winter feast?

Kogelberg Nature Reserve, just outside Kleinmond.

They have the cosiest eco-cabins with large fireplaces and splendid surroundings.

Favourite seasonal ingredients?

All sorts of citrus, especially oranges for that delicious orange and cardamom tea cake.

Biggest winter bugbear?

I don’t like being cold. It’s a miserable feeling. It’s almost like being in pain!

My favourite everyday winter soup is…

Hearty bean and lamb soup with proper kluitjies (dumplings).

Any winter weekend rituals?

Trail running and being outdoors. But when it is raining, it’s all about time with good friends, red wine and delicious hearty meals.

Top tip for surviving winter…

Stay active, eat healthily and allow yourself to rest well and rejuvenate your energy during the winter months. Eat foods with loads of nutrition to keep the viruses away.

Justine Drake Chef, author, TV personality & editor

This winter you’ll find me….

At the kitchen table at home with friends, family, dogs, wine and general warming chaos.

My go-to winter dish is...

Osso bucco – it’s a wonderful, easy, one-pot meal that you can serve with just about anything.

The lemony gremolata is the best bit of all.

Favourite winter pastime?

Lazy Sundays in bed with dogs, newspaper, children and endless cups of tea.

Best place for a ribsticking winter feast?

Pappardelle with beef ragù at Il Leone Mastrantonio (Green Point, Cape Town) or wood-fired pizzas at Massimo's (Hout Bay).

Both affairs include loads of red wine and noisy children.

Winter indulgences?

Citrus, parsnips and a lot more cheese than usual.

Favourite soup to warm the soul?

Garlicky, tomatoey minestrone, ribsticking pea and ham, or comforting chicken soup.

My ultimate winter activities are…

Blustery walks on the beach, binge-watching series and reading more than I already do.

Top tip for winter cooking…

Start your slow-cooked meal on the stove, then pop it into a Wonderbag and leave it for the day, come home from work and dinner is ready – who needs Eskom?

Thewonderbagshop. co.za Top tip for getting through winter…

Take a break somewhere sunny!

Siphokazi Mdlankomo Chef, author & TV personality

‘Nothing tastes better than home-cooked meals on a chilly day’

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Your favourite place for winter meals?

At home. Nothing tastes better than home-cooked meals on a chilly day.

Go-to meal to make when it’s cold out?

Lamb stew with rice, which can be mixed with robot peppers, green beans, creamed spinach or roasted butternut. Black pepper adds the final touch.

Favourite winter indulgence?

Any type of home-made soup and freshly baked bread.

Best restaurant for a cosy winter feast?

Any sticky fingers BBQ restaurant, I’m not fussy!

What ingredients will you be focusing on this winter?

Cauliflower and broccoli, plus plenty of winter fruit.

Top winter cooking tip?

Cook in batches and freeze to use later. So you can spend less time in the kitchen and more time by the fire eating your favourite meals.

Favourite everyday soup to make throughout the chilly season?

Minestrone. You can’t go wrong with it.

This winter you’ll find me…

Whale watching, attending live music and jazz festivals.

2019/05/22 17:17

What memories

ARE MADE OF Happiness is the transporting scent of a home-cooked meal laced with fond childhood memories. The Fresh Living team shares dishes from the past that epitomise winter comfort

“Of all my gran’s winter dishes, my favourite has to be oxtail (samp and beans is a close second).

Both dishes take hours to prepare, but the smell and anticipation make it worth the wait.”

Lesego Madisa, digital copywriter

Oxtail stew.

Recipe on page 36

PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS & LIZÉ BASSON

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WINTER AROMAS

GINGER DUMPLING PUDDING Orange gives a perfect balance to this sweet old-fashioned favourite.

Dumplings: ½ cup (125ml) orange marmalade (or apricot jam) ½ cup (125g) butter ½ cup (125ml) milk

2 tsp (10ml) bicarbonate of soda 1½ cups (225g) flour, sifted 1 tsp (5ml) ground ginger 1 tsp (5ml) ground cinnamon ½ tsp (3ml) salt Syrup: 2 cups (500ml) orange juice

1 cup (250ml) water 1 cup (200g) sugar 1 tsp (5ml) ground ginger 1 tsp (5ml) ground cinnamon Fresh mint, orange slices and custard, for serving SERVES 4-6

Heat marmalade and butter together in a pot until bubbling.

Mix milk and bicarbonate of soda together and stir into marmalade mixture.

Remove from heat.

Combine dry ingredients and gradually whisk into wet ingredients.

Combine syrup

ingredients and boil in a pot, stirring to combine.

While syrup is bubbling, add spoonfuls of batter to syrup and cook dumplings over low heat for 10-15 minutes until cooked through.

Serve decorated with orange slices and mint with custard on the side.

“Winter was all about puddings when I was growing up. My gran always used to make her famous melt-in-the-mouth ginger pot pudding. It’s decadent, super sweet and sticky – all the components of a ‘lekker’ winter pud. Best of all, it was made on the stovetop, which meant we didn’t have to wait long before we could gobble it all up!”

Melissa Ndlovu, chief copy editor

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stew, ie, oxtail Tomato bred ger in g , up min estron e so more ... d n a gs dumplin