Fresh Living November 2019

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NOVEMBER 2019 ISSUE 134

freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG

FREE TO SMART SHOPPERS Swip e your Smar t Shop per card to claim

PARTY TIME! A menu for every occasion – elegant brunch, lazy lunch, Asian buffet and more...

Issue 134 | November 2019 SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

R29.90 (OTHER COUNTRIES: R26 EXCL. VAT)

Cover COR 2.indd 1

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Make your own: ∙Edible Edible year-end gifts ∙Flop-proof Flop-proof traybakes ∙Pizza from scratch

2019/09/23 16:55

TURN TO PAGE…

93 TIME TO MAKE A SPLASH

81

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.

PHOTO OF JUSTINE: TOBY MURPHY

CHEF’S PROMISE Our homestyle dishes are prepared with care daily.

Fresh food made with quality ingredients from trusted suppliers.

Be our guest…

The FL team is definitely donning brighter lips, shorter skirts and more sparkly demeanours… and that can only mean one thing – it’s time to get your party on!

Of course, parties mean different things to different folk – there’s the pull-out-all-the-stops, cook-for-days and impress-thepants-off-everyone gathering; the chuck-it-in-a-bowl, light-theodd-candle and hope-for-the-best affair; the help-a-sista-out, bring-and-share moment – this party thing is not one size fits all.

It was with this individuality in mind that we planned our cunning party section (page 37). There are 20 pages of inspiration that will cover every gathering imaginable, so pick an occasion, find a recipe or three and get in the mood.

And if you feel like taking a picture as ‘proof of party’, why not post it on Instagram (@freshliving_pnp) or Twitter (@Fresh_Living) and tag us?

I realise it’s not all party party party – some of us are trying desperately to get through what feels like a gazillion year-end school and work functions, farewells, thank yous and hellos, and inevitably we are required to bring, bake or make something.

Happily we’ve got that covered too, with ideas and recipes for the simplest, crowd-pleasing traybakes (page 90) and genuinely useful (affordable) edible gifts (page 93) – who wouldn’t want to receive a dram of vanilla and passion fruit rum, or a meringue and honeycomb pot?

And finally, every now and then we get to pop a freebie into the mag just for you, but it also means that we need to wrap that issue in plastic – as we have done for this one – I just ask that you please recycle the plastic wrapper… and read our feature on plastic on page 98.

Happy days!

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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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JUSTINE DRAKE EDITOR, FRESH LIVING

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

2019/09/23 15:41

FEEDBACK

SAY IT, WRITE IT, share...

Your chance to share your thoughts and ideas with other Fresh Living readers WINNING LETTER

Cape

D u

FRESH LIVING KITCHEN

tch

Koe(k)sisters

is eks ko

koe s

iste rs

Recipe on page 93

Who wore it better:

koeksister or koesiste r?

What’s the difference between these two deep-fried, syrupy South African treats (apart from the spelling)? We show you how to master the classic versions, and then mix it up a little

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

Recipe on page 90

pnp.co.za Fresh Living – September 89-FLK Koeksisters COR

2019 | 89

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WE LOVE HEARING FROM YOU ONLINE!



@Debbie_Ivins #meatlessmondays is easy with my favourite sweet potatoes. Thank you @Fresh_Living for highlighting these powerhouses of nutrition in your September issue. I have them daily and feel great! #MondayMotivation #HealthyLiving @potatoes_za

 @olo_kitchen Purchased this @picknpay Fresh Living magazine over the weekend and I must say, the recipes here got me super excited. I have decided to try out at least one new recipe each week and share with you guys to also try it. Here’s to yummy dishes. Happy cooking!

HOOKED FOR LIFE I’ve just read two issues of Fresh Living and am totally hooked.

Not only is it inspiring but also very informative.

It was a breeze to read something positive for a change. With all the negative things going on around us we need more positive things to focus on. Everyday living has become more like a battle for most of us but looking at all wonderful ideas, promotions and competitions inspired me to want to try new things.

As Africans we might differ in many ways but we all share the love for food. They say home is where the heart is and that heart – I believe – starts in our kitchens.

– EVELYN JACOBS

A BRAND NEW ME

SHARE WITH US

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

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I was diagnosed with an autoimmune disease and it was a difficult transition for me – especially being told that there were certain things that I cannot

do and, of course, being told that I would have to change my diet too.

This didn’t bode well for me. Due to my low iron levels I had to adopt an iron-rich diet, which meant including spinach, beetroot, livers and the like in my diet. Lo and behold, Fresh Living featured suitable recipes and I felt a sense of calm.

Not only did these recipes look good but they were easy to make. Fresh Living, you have given me options and helped me enjoy my new lifestyle change. Thank you for this. Keep up the splendid magazine, I always look forward to every issue.

– NASREEN ADAM

DINING ON A DIME Like many, I like to find a little more month at the end of my money. When stumbling across the August edition of Fresh Living, I was immediately drawn to the “under R13 per portion” chicken livers on the cover. This

With party season on the horizon, we all tend to settle into a fun and festive mood. We asked FL staffers what their party essentials are.

They said…

❞

Drink, drinks and drinks! Set up a great drinks station … it’s always a great mingling spot. – Meaghan Christians

Can’t go wrong with some classic Queen – it turns any party into a karaoke and, suddenly, everyone wants to be Freddie Mercury. – Liezl Vermeulen A great playlist is key! Not enough food? Distract them with a tune!

– Lesego Madisa Good food, good music and a strong drink (or three).

– Chad January

❞

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

ILLUSTRATION: SHUTTERSTOCK PHOTOS: SUPPLIED

S IS TE R AC T

Cape Malay

For the past 24 years my husband has taken on the role of chef – and his food is to die for! I was a mediocre cook and didn’t enjoy this task.

Fresh Living has taken his skills to new heights. He is an avid reader of cooking magazines and I subscribed to a well-known one for him. He was so disappointed with the content and unsuccessful outcome of the recipes and complained about the expensive ingredients. Enter Fresh Living! He cannot wait each month to collect his copy. He is overjoyed about the easy-to-follow recipes, colourful illustrations and, best of all, the reasonably priced ingredients. Because of you I sit down every evening to a five-star meal! Thumbs up to a beautiful magazine, diverse and quality content and mouthwatering recipes. Even I’m considering trying your koe(k)sister recipes from your September issue. Watch this space! – RONÉL VENTER

WE ASKED, THEY SAID…

ter s

FIVE-STAR MEALS

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p o Ch p o Ch

Up your food game and impress your friends with this trendy Asian buffet menu. A night of sharing plates over a glass of beer is sure to make you the most popular party planner on the block PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANTS: EMMA NKUNZANA AND LIZÉ BASSON

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A A SI N

COOK’S NOTE Can’t find chicken mince? Pulse sliced chicken breasts in a food processor to a mince.

CHICKEN MEATBALLS Get ahead by frying the meatballs the day before, then reheat in the oven just before serving.

Chicken meatballs: 500g chicken mince 2 spring onions, chopped

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1 Tbsp (15ml) sesame oil 1 Tbsp (15ml) soy sauce 1 tsp (5ml) ginger and garlic paste 1 tsp (5ml) mirin Salt and milled pepper Glug olive or canola oil, for frying Sauce: ¼ cup (60ml) soy sauce

¼ cup (60ml) oyster sauce 1 clove garlic, bruised 2 tsp (10ml) honey Splash of water 1 packet (200g) fine green beans, blanched 2 Tbsp (30ml) sesame seeds, toasted Micro greens or bean

sprouts, for serving SERVES 6-8 (AS PART OF MENU) Combine all the meatball ingredients, season and roll into 3cm balls.

Heat oil in a pan and fry meatballs until golden all

over and cooked through, about 10 minutes.

Combine sauce ingredients in a pan and cook until sticky, about 3-5 minutes.

Serve chicken meatballs on a bed of green beans and sprinkle with sesame seeds and micro herbs or bean sprouts.

2019/09/25 11:58

s r ee Ch

GOOD FOR YOU

WELL NESS

TO THAT

Planning a killer party but dreading the headache that will inevitably follow? These delicious non-alcoholic ‘mocktails’ are your answer, says Justine Drake

Cucumber, coconut and mint mojito. Recipe on page 65

GOOD IDEA Use frozen whole strawberries instead of fresh berries, if you like, and add less ice

Strawberry and basil frozen margarita. Recipe on page 65

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GOOD FOR YOU

NON-ALCOHOLIC SANGRIA

THE VIRGIN MARY

FAT: 0g CARBS: 16g

The only savoury cocktail that still packs a punch, even without the alcohol.

Best enjoyed at breakfast or brunch.

(Analysis per 250ml serving)

ENERGY: 209kJ PROTEIN: 2g

2 punnets (150g each) PnP berry mix 3 punnets (150g each) PnP seasonal fruit mix 1 grapefruit or orange, sliced 2 kiwis, peeled and sliced (optional) Handful fresh blueberries Handful mint leaves 4 cups (1L) Toni Glass Collection sugar-free sweet apple gooseberry ice tea or apple juice Juice (120ml) of 2 lemons 3 cups (750ml) sugarfree tonic water or soda water

(Analysis per 250ml serving)

A perfect, pretty go-to for the party season.

ENERGY: 264kJ PROTEIN: 1g

i rgin Mary v e h T

FAT: 1g CARBS: 11g

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MAKES ABOUT 2L Combine fruit, mint, tea or juice and lemon juice in a large punch bowl and chill in the fridge for 1 hour.

Top up sangria with tonic or soda water just before serving.

Ladle into serving glasses and garnish with floral or fruity ice cubes.

4 cups (1L) tomato juice Juice (120ml) of 2 lemons 1 Tbsp (15ml) Worcestershire sauce 2 tsp (10ml) Tabasco Salt and milled pepper Ice cubes, for serving Celery sticks and shavings, for serving MAKES 1L Combine tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker and shake for 1-2 minutes until well combined.

Season generously.

Add ice to serving glasses and top up with tomato mixture.

Garnish with celery.

GOOD IDEA Add a teaspoon of horseradish to the tomato mixture to up the spiciness

2019/09/25 13:14

T R AY B A K E S

Lemony squares

ALL RECIPES MAKE 12 SQUARES

saviours

BAKE SALE Whether it’s for your child’s school, a teatime treat or a take-home gift for guests, these scrumptious traybakes are quick and easy to make

Hertzoggie traybake

PHOTOS: JUSTIN THOMSON RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS AND LIZÉ BASSON

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LEMONY SQUARES Zesty and delicious.

1 packet (400g) shortcrust pastry, defrosted 4 eggs Juice (120ml) and grated peel of 2 lemons ¼ cup (40g) cake flour 1½ cups (195g) icing sugar Preheat oven to 180°C. Press pastry into a 31cm x 20cm lined rectangular baking tray, allowing the pastry to come up the sides.

Bake for 15 minutes and set aside.

Combine eggs, lemon juice and peel and whisk into flour and icing sugar.

Pour onto cooked base.

Bake for 15-18 minutes or until just set.

Cool and slice into squares.

GOOD IDEA Top with meringue and bake at 200°C for 3-5 minutes or until golden for a real showstopper

HERTZOGGIE TRAYBAKE A traditional SA favourite with a twist.

2 cups (300g) cake flour 1/ cup (40g) cornflour ³ 1 cup (200g) castor sugar Pinch of salt 1 cup (250g) melted butter ¼ cup (60ml) strawberry jam 2 egg whites 1½ cups (150g) desiccated coconut Preheat oven to 180°C. Combine flours, half the sugar and salt in a bowl.

Add butter and mix until combined.

Press mixture into a lined 31cm x 20cm rectangular baking tray and bake for 15 minutes.

Spread with jam while hot.

Whisk egg whites and remaining sugar to combine and fold through coconut.

Top jam with coconut mixture and bake for a further 8-10 minutes or until slightly golden.

Cool and slice into squares.

OAT AND FRUIT BARS The perfect on-the-go snack!

4 cups (about 400g) oats ½ cup (125ml) chopped mixed nuts 1 packet (70g) dried cranberries

1 cup (200g) brown sugar 1 cup (250g) butter, melted ½ cup (125ml) honey Preheat oven to 180°C. Combine oats, nuts, cranberries and sugar.

Combine butter and honey and mix through dry ingredients.

Press into a lined 31cm x 20cm rectangular baking tray.

Bake for about 18-20 minutes or until golden and cooked through.

Slice into 12 bars while still slightly warm (do not cool completely before slicing as the bars will crumble).

COOK’S NOTE Swap cranberries with any dried fruit you prefer

CHOCOLATE AND CARAMEL SWIRL BROWNIES Reduce cooking time by 5-10 minutes for an extra-gooey version.

2 boxes (500g each) PnP brownie mix 2 slabs (100g each) white chocolate, chopped 1 tin (395g) Caramel Treat, lightly whisked Preheat oven to 180°C. Prepare brownie mix according to package instructions.

Fold through white chocolate and pour into a 31x20cm lined rectangular baking tray.

Swirl through ²/³ of the caramel and bake for 35-40 minutes.

Cool, slice into squares and serve drizzled with remaining caramel.

Chocolate and caramel swirl brownies

Oat and fruit bars

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FRESH LIVING KITCHEN

Pizza

Friday night is

P ZZA NIGHT There’s nothing more mouthwatering than a crispy pizza base, stringy cheese and loads of tasty toppings. We show you just how easy and delicious Friday pizza night can be PHOTOS: DONNA LEWIS RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS AND LIZÉ BASSON

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WEEKNIGHT TRAYBAKE PIZZA The deliciously quick dinner fix.

Roasted beetroot, goat’s cheese and basil

Mushroom, feta, radish and spring onion

Steak, pickled onions, mozzarella and parsley

Preheat oven to 200ºC. Roll out 1kg store-bought bread dough on a lightly floured surface to 10mm thick.

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Fig, camembert, thyme and honey

Press dough into a large greased baking tray (28cm x 15cm). Spread generously with roasted

tomato sauce and arrange toppings of your choice. Bake for 30-35 minutes.

SERVES 6-8

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