Fresh Living October 2015

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Issue 89 | October 2015

HELLO SUMMER!

 MAKE YOUR

OWN HEALTHY FIZZY DRINKS & PEANUT BUTTER

Welcome the sunshine with our salads, grills & luscious lollies

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2015/08/26 10:29 AM

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Things are hotting up... ... literally. Not only is the weather getting warmer but I, for one, am upping the entertaining ante (it’s so much more fun in the sun). Then, of course, there is also the sudden and overwhelming need to get healthy and possibly even shed a few kilos before summer becomes a reality.

A good place to start is with the low-down on ‘clean eating’ on page 65. It might not be for everyone but it’s bound to make you look and feel fantastic. For culinary inspiration turn to page 42, where we look at cunning ways to prepare your ur greens – the recipes are as delicious as the food is gorgeous. us.

Then, once you’re feeling great, get to work on your home e p32 using our beautiful flower-fresh décor ideas (page 73).

If you are one of the sensible few who is following a balanced – as opposed to Banting – diet, then happily you can tuck into food editor Anke Roux’s heavenly noodle dishes on page 32.

And lastly, to keep things cool and have a little fun with the kids, you can try your hand at whipping up the ice lollies es on our cover (page 91)… brilliant for summer parties and guaranteed to get you votes for the Parent of the Year award! Enjoy...

p42

p73

PHOTO OF JUSTINE: GREG COX

JUSTINE DRAKE EDITOR, FRESH LIVING

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Fresh Living - October 2015

2015/08/26 10:30 AM

MONDAY | TUESDAY | WEDNESDAY | THURSDAY | FRIDAY

A ash

IN THE PAN

Make weeknight meals something to look forward to with these delicious dishes PHOTOS: DAWIE VERWEY RECIPES AND STYLING: ANKE ROUX

Crispy halloumi rolls with red pepper relish Ready in under 20 minutes!

1 red onion, thickly sliced 1 large red pepper Olive oil Handful mint, roughly chopped

1 clove garlic, crushed Pinch sugar 2 Tbsp (30ml) red wine vinegar Salt and milled pepper 400g halloumi cheese, cut into 1cm-thick slices 4-6 bread rolls Mayonnaise, for spreading

1 small red cabbage, shredded 1 head butter lettuce, shredded SERVES 4 Toss onion slices and pepper in a glug of oil.

Heat a griddle or heavy

pan over a high heat.

Chargrill pepper and onion until tender.

Place pepper in a plastic bag to sweat for about 5 minutes, to loosen the skin. Remove skin.

Finely dice onion and pepper and toss with mint, garlic, sugar, vinegar

and a glug of olive oil.

Season and set aside.

Heat a nonstick pan over a high heat. Fry halloumi in a glug of oil on both sides until golden.

Spread rolls with mayo and top with cabbage, lettuce, halloumi and red pepper relish.

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MONDAY | TUESDAY | WEDNESDAY | THURSDAY | FRIDAY Gammon and egg Caesar salad with cheat’s dressing

4 eggs 4 gammon steaks

A classic with a twist!

Dressing: ½ cup (125ml) goodquality mayonnaise 8 anchovy fillets Juice (30ml) and grated zest of ½ lemon ½ clove garlic

SERVES 4 Preheat oven to 200°C. Toss ciabatta slices with

oil and seasoning on a baking tray.

Bake for 15 minutes until crisp. Set aside.

Boil eggs in water for 5 minutes (only start timing when water begins to boil). Cool in ice water and peel.

Season gammon and

fry in a glug of oil until cooked through, about 5 minutes a side. Set aside to rest, then slice.

Blitz dressing ingredients. Season.

Place cos on a platter.

Serve with gammon, bread, eggs, parmesan and a drizzle of dressing.

PHOTOS: XXXXXXXX RECIPES AND STYLING: ANKE ROUX STYLIST’S ASSISTANT: XXXXHXXX

2 ciabatta rolls, thinly sliced Olive oil Salt and milled pepper

For serving: 4 heads cos lettuce, sliced top to bottom 1/ cup (80ml) ³ parmesan, grated

Fresh Living - January 2014 | 00

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IN THE SPOTLIGHT

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5 WAYS WITH

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Overripe bananas Mash, don’t trash! Overripe bananas are far too yummy to be chucked out just because they’ve gone a little squishy. Give these ideas a whirl...

BANANA ICE CREAM WITH PEANUT AND PRETZEL CRUNCH

| Fresh Living - October 2015

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PHOTOS: MYBURGH DU PLESSIS RECIPES AND STYLING: JANA VAN SITTERT STYLIST’S ASSISTANT: ANDREA MASKEW

Slice 5 overripe bananas into thumb-length pieces.

Place on a plate covered with clingfilm and freeze overnight. Blitz frozen banana and ½ cup (125ml) plain Greek yoghurt together until smooth. Stir in ¼ cup (60ml) each chopped peanut brittle and pretzels. Serve straight away or keep in freezer.

SERVES 4-6

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2015/08/26 10:41 AM

HOT PICKS

BANANA FRITTERS WITH SPICED SUGAR Mix 3-4 cups (750ml – 1L) mashed banana, 1 cup (250ml) wholewheat flour, 1 Tbsp (15ml) baking powder, 3 large eggs, ½ tsp (3ml) salt and 2 tsp (10ml) ground cinnamon together to form a soft batter.

Deep-fry 1 Tbsp (15ml) dollops of batter until golden. Remove with a slotted spoon and drain on kitchen towel. Shake ½ cup (125ml) sugar and 1 tsp (5ml) each ground nutmeg, cinnamon, clove and allspice together and toss fritters in spiced sugar. Serve with vanilla ice cream, though they’re also good on their own.

MAKES ABOUT 30 FRITTERS

VANILLA COCONUT BANANA SMOOTHIE Blitz 2 overripe bananas, ¼ cup (60ml) coconut

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milk, ½ cup (125ml) chilled water, ½ cup (125ml) plain Greek yoghurt, seeds of 1 vanilla pod and ¼ cup (60ml) oats in a food processor until smooth.

Pour into 4 glasses, sprinkle with toasted coconut and serve.

SERVES 4

brown sugar and ½ cup (125ml) coarsely chopped blanched almonds. Bake for 1 hour at 180°C. Allow to cool slightly in the pan. Remove and cool further on a rack.

Serve with mascarpone and honey or plenty of butter.

MAKES 1 MEDIUM LOAF

BANANA LOAF WITH BROWN SUGAR-NUT CRUST

CHEWY BANANA COOKIES

Beat ½ cup (125g) soft butter and ½ cup (125g) sugar together until sugar has dissolved.

Add 1 tsp (5ml) vanilla essence and 2 large eggs and mix well. Sift in 2 cups (300g) flour, 2 tsp (10ml) baking powder and a pinch of salt. Mash 4-6 overripe bananas and stir in. Spoon into a greased 23cm x 13cm loaf pan and sprinkle over ¼ cup (60ml) dark

Gently heat 2 Tbsp (30ml) nut butter, 1 cup (250ml) oats, ½ slab (45g) chocolate, grated, 2 large overripe bananas, mashed, and 2 tsp (10ml) coconut oil until melted.

Spoon tablespoons (15ml) of the mixture onto a lined baking tray and bake at 180°C for 15-20 minutes. Cool on a wire rack and store in an airtight container.

MAKES ABOUT 24 COOKIES

2015/08/26 10:45 AM

home affairs

HEAVY PETAL Let plant life take centre stage at home, whether it’s an abundance of living greenery or easy-to-copy styling ideas using feel-good florals COMPILED BY: MANDY ALLEN STYLING: KATE BOSWELL PHOTOS: JUSTIN PATRICK

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Fresh Living - October 2015

2015/08/26 11:39 AM

home affairs

HANDY HELPER All that digging in the dirt can wreak havoc on your hands. Protect them with a pair of good-looking Pepita gardening gloves

by Gardena. R44.99, selected PnP Hypers

FOR THE KITCHEN Want to reap what you sow? Best you get planting now in anticipation of a summer filled with fresh, home-grown veggie crops. Starke Ayres Seeds of Success, from R16.99 each at selected PnP stores

CAN DO Avoid tracking dirt through the house after gardening by leaving a basin filled with warm water and a facecloth outside for a quick scrub.

Basin, R19.99; facecloth, R12.99; plastic terracotta Super Pots, from R9.99; all selected PnP Hypers.

Antique mirror from wauhaus.co.za

WATER WISE This design cleverly combines a trigger spray for light misting with a spout for watering pot plants and seedlings. Addis Spray Buddy, R39.99 at selected PnP stores

Upcycle tin cans with a coat of enamel, acrylic or spray paint and use as seedling pots or for herbs on the kitchen counter.

Make a few small holes at the bottom to allow for water drainage.

DIG DEEP A hand trowel is a must if you’re planning to take your gardening seriously this season. Fragram hand ttrowel, R29.99 at selected PnP Hypers

{

DESIGN SOLUTIONS

}

GARDENING Can’t tell your rocket from your romaine? Paint the tops of wooden picnic forks with chalk paint to make reusable seedling labels.

Fresh Living - October 2015

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SUPPORT SYSTEM

THE CUTTING EDGE

An essential part of any gardening kit – use plant ties to help secure fastgrowing plants like chilli bushes, granadillas and beans to frames, bamboo sticks and other structures.

PnP plant ties, R26.99 at selected PnP Hypers

A pair of all-purpose, sturdy garden secateurs will change your life in and around the garden.

No, really. Gardena Classic general-purpose secateurs, R199.99 at selected PnP Hypers

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2015/08/26 11:39 AM

GET YOUR GRILL ON! Who says a brilliant braai has to break the bank? Caro Alberts shows us how to coax the coals with flair, while on a budget

Sticky Asian snoek.

Recipe over the page

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A SIX-PART BRAAI SPREAD FOR UNDER R200!

Fresh Living - October 2015

2015/08/26 11:42 AM

Cucumber and orange salad A cheap and cheerful side dish.

TOTAL: R14 PER PORTION: R3.50 1 red chilli, chopped 1 Tbsp (15ml) sesame seeds 2 Tbsp (30ml) vinegar 2 Tbsp (30ml) olive oil 2 tsp (10ml) sugar ½ tsp (3ml) salt Milled pepper, to taste 2 oranges, peeled and sliced into discs ½ cucumber, sliced SERVES 4

Shake chilli, sesame seeds, vinegar, oil, sugar and salt together in a jar.

Season with pepper.

Pour over the oranges and cucumber and serve.

½ cup (125ml) doublecream plain yoghurt 2 Tbsp (30ml) chutney 1 clove garlic, crushed Juice (30ml) of ½ lemon Salt and milled pepper

Splurge

SERVES 4

Add roasted, chopped almonds and coriander.

Spicy chicken kebabs Great for kids.

TOTAL: R35 PER PORTION: R8.75 500g chicken breast fillets 2 Tbsp (30ml) curry powder

SHOPPING LIST 1kg snoek ................................................................................. R50 500g chicken breast fillets.................................................... R29.95 500g boerewors .................................................................. R29.95 500g sugar beans .................................................................. R9.99 4 sweetcorn ......................................................................... R16.99 1 avocado ................................................................................... R6 1 cucumber ................................................................................ R9 2 oranges ................................................................................... R4 500g double-cream plain yoghurt ............................................. R12 ½ punnet (125g) cherry tomatoes .......................................... R5.98 1 punnet (30g) fresh coriander............................................... R8.99 1 red onion ................................................................................. R3 3 lemons................................................................................... R12 1 red chilli....................................................................................R1 Total: ................................................................................ R198.85

Fresh Living - October 2015

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4 sweetcorn, husks removed Salt and milled pepper 1 avocado, diced 1 red onion, finely sliced ½ punnet (125g) cherry tomatoes, quartered 2 cups (500ml) cooked sugar beans Handful fresh coriander Juice (60ml) and finely grated zest of 1 lemon

Cut meat into 2cm cubes.

Mix curry powder, yoghurt, chutney, garlic and lemon juice.

Marinate chicken cubes for at least 30 minutes.

Soak 4-8 bamboo skewers in water for 5 minutes. When you are ready to braai, thread chicken onto skewers.

Braai over medium coals for 6 minutes a side, or until chicken is cooked but still juicy. Season to taste.

Combine 2 Tbsp (30ml) oil and garlic. Rub over sweetcorn and season.

Braai sweetcorn over medium coals until well charred and cooked.

Cut kernels from cob, toss with remaining ingredients and season.

Sweetcorn, avo and bean salsa

Sticky Asian snoek

Colourful, healthy and packed with flavour!

TOTAL: R40 PER PORTION: R10

This marinade is so darn delicious!

TOTAL: R55 PER PORTION: R13.75

3 Tbsp (45ml) vegetable oil 1 clove garlic, crushed

3 Tbsp (45ml) soy sauce 3 Tbsp (45ml) sweet chilli sauce 1 tsp (5ml) freshly grated ginger 1 tsp (5ml) crushed garlic 2 Tbsp (30ml) chopped coriander Juice (30ml) of ½ lemon 2 Tbsp (30ml) sunflower oil 4 fillets (about 250g each) snoek

SERVES 4 SERVES 4 Mix soy, sweet chilli, ginger, garlic, coriander, lemon and oil together.

Pour over snoek and marinate for 15 minutes.

Braai fish over medium coals for about 10 minutes, basting with marinade as you go.

Snoek is done when it can be easily flaked at the thickest part.

Splurge Use yellowtail or trout.

PANTRY CHECKLIST Curry powder, cumin, mint, parsley, self-raising flour, salt, pepper, olive/sunflower oil, sweet chilli sauce, soy sauce, chutney, vinegar, sugar, sesame seeds, rosemary sprigs, fresh garlic, fresh ginge

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2015/08/26 11:42 AM

ON A SHOESTRING

SPLURGE WITH A LITTLE CRISPY FRIED BACON

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