Fresh Living January/February 2018

freshliving

WINNER! Best international retail magazine

JAN/FEB 2018 ISSUE 114

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T Sma To mart rt Sh Shop oppe pers rs**

SOUTH AFRICA’S BEST-LOVED FOOD MAG

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Southeast Asian pork and brinjal stir-fry. Recipe on page 48

GET HEALTHY IN 2018

Make-ahead weekday breakfasts School and office lunches on the cheap Clever ways with coconut, peanut butter and all the good stuff KITCHEN DIVA

MASTER THE ART OF THE STIR-FRY R25.00

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GOOD-FOR-YOU SUMMER RECIPES

PLUS!  ARE YOU AN EMOTIONAL EATER? TAKE OUR QUIZ ON PAGE 80

FEEDBACK

ALL ABOUT YOU Your chance to share your thoughts and ideas with other Fresh Living readers STAR LETTER Travelling the world through FL BRILLIANT BASICS

LET’S GET

The French have got sauces down to a fine art… Food editor Jana van Sittert shares her recipes for five showstoppers that can transform even the humblest ingredients STYLING AND RECIPES: JANA VAN PHOTOS: DONNA LEWIS

SITTERT

THE PERFECT ADDITION...

Master these basic sauces and you’ll find they work with countless dishes

Classic béchamel.

Recipe on page 52

picknpay.co.za Fresh Living - July 2017 | 47

Freshly inspired I was unfortunately one of the people who lost their home in the Knysna fires last year. Once we got through the initial devastation, we started rebuilding our lives.

One thing I really missed was my recipe books,

especially the ones with all my family favourites and recipes passed down from my mother and grandmother. Although some very kind people and organisations donated wonderful new books, I just could not get up any enthusiasm

WE LOVE HEARING FROM YOU ONLINE! @winetourismza The new range of double cream yoghurts from #PicknPay is absolutely delectable! This is the #StrawberryAndCream #StrawberryTime @zeldiviviers There is something so therapeutic about making food. Thank you to @freshliving_pnp for the daily inspiration. @ceethequeen_za I love cooking so much and experimenting with different flavours. #FreshLiving mag always comes through with amazing flavours @PicknPay

FIND US

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

❞

It’s a new year and a fresh start! We asked FL staffers what they’re leaving behind in 2017.

saucy

for cooking and was very down in the dumps.

We lived on braai meat and baked beans for weeks! Then, one day when grocery shopping at PnP, I realised I had not read Fresh Living for a couple of months and immediately picked one up. That turned everything around.

Within a few days I was trying out loads of FL recipes, and I’ve started loving cooking again. So, thank you FL for getting me back on track.

- GLENDA FLEMING

Saving S i grace After having my second child and going back to work, life was hectic.

Meals and finance became a hellish task – until my boss suggested I read Fresh Living. So I did as I was told – and now FL has become my go-to guide for daily meals. These days I have happy eaters at home, more time to spare, and extra money and Smart Shopper points. Thank you FL for being my saving grace.

- PR’ELENE SINGH

WRITE WRIT WR ITE E TO U US: S T THE HE STA STAR AR LE LETT LETTER TTER ER W WILL ILLL IL RECEIVE A R500 PICK N PAY VOUCHER!

BELLINA MOTSEMEDI, 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.

THEY SAID… Any qualms about sharing my particular brand of crazy with the world.

– Robyn MacLarty Kale... Life is too short. – Chrisanne Terblanche Overthinking everything.

– Riekie Human My extra kilos – 2018 doesn’t need that!

– Jill Petersen Waiting for good things to happen to me... I’m making 2018 my year. – Meaghan Christians

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

picknpay.co.za

ILLUSTRATION: ELITE PHOTO AGENCY

I want to thank Justine Drake and team for this magazine.

I don’t travel a lot, and I’ve never been overseas or around Africa because I don’t have the financial muscle to do so.

But I love Fresh Living because you can sample France’s sauces, be mesmerised by the spices of Morocco, savour the freshness of Thailand, and enjoy Mzansi cuisine with chef Siphokazi’s recipes, all in the comfort of your home. The mag’s X factor is its use of affordable ingredients and easy-to-follow recipes, all of which has made me a better cook. One day I plan to go to Bali and sample rendang, and to explore vibrant Morocco... - BELLINA MOTSEMEDI

TURN TO PAGE…

72 Time to shine

PNP PROMISE FROM FARM TO FORK PnP is dedicated to ensuring their customers get the best locally sourced meat available.

Top-quality and safe meat products are sourced from reliable suppliers adhering to strict procedures.

SUSTAINABLE FISH PnP is committed to stocking only sustainably sourced seafood.

PHOTO OF JUSTINE: KIRK VAN ROOI

THE QUALITY PLEDGE If you are not 100% happy with any product sold at PnP, you can return it with your till slip and get an exchange or full refund.

WASTE NOT Pick n Pay’s War on Waste aims to reduce energy use, carbon emissions and food waste sent to landfill.

BRAND MATCH Get a coupon on your till slip if your basket of 10 items or more would have been cheaper at another supermarket on 2 000 items (Ts&Cs apply).

Happy New Year, one and all!

Like me, I am sure many of you are still on holiday, eating, drinking, relaxing and being merry. Good on you, and enjoy every moment.

Because sooner than we know, it’ll be back to the grind: crack-of-dawn wake-up calls, the endless school-lunch conundrum, an inbox so full it could bring a grown man to tears, and horror of all horrors: pants that are slightly tighter than the last time we wore them.

Help is at hand...

On page 98, the lovely Anna Carolina Alberts tackles office and school lunchboxes with fussy eaters and tight new-year budgets in mind.

We go big on healthy eating, and show you how to up your waist-slimming, health-giving daily freshproduce quota with the most delicious recipe ideas.

Say goodbye to boring, soggy stir-fries with acting food editor Liezl Vermeulen’s expert pointers on page 103 – there is a real art to achieving the perfect crunch and succulence.

There are mocktails for a dry January (or perhaps February), brilliant recipes for low-fat, protein-packed sustainable fish and, just to balance things out, a few decadent ideas for Valentine’s Day foodie gifts (and not just for lovebirds). Here’s to a happy, healthy 2018…

JUSTINE DRAKE EDITOR, FRESH LIVING

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

Congrats to two of our foodies!

Acting food editor Liezl Vermeulen was awarded second place for Up-and-Coming Food Writer of the Year at the Galliova Awards, and Anna Carolina Alberts, the brains behind our On a Shoestring feature, was voted second runner-up in the Galliova Broiler Champion category.

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2018 TRENDS

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PASSION & PROVENANCE

The

PRODUCERS Meet the faces behind some of our favourite foods on PnP shelves, and tuck into recipes that showcase their delicious ingredients RECIPES: JANA VAN SITTERT STYLING: ANKE ROUX TEXT: ROBYN MACLARTY FOOD PHOTOS: DONNA LEWIS PORTRAITS: WALDO SWIEGERS AND ADEL FERREIRA

Bistro-style crumbed mushrooms The perfect retro starter!

Mix ½ tub (110g) cream cheese, 1 crushed garlic clove, 2 Tbsp (30ml) chopped pickled jalapeño, 1 tsp (5ml) smoked paprika, 2 Tbsp (30ml) finely chopped coriander and the zest and juice (30ml) of ½ lemon. Season. Carefully twist off stalks of 2 punnets (250g each) PnP button mushrooms (freeze stalks and use for soup, sauce or risotto). Fill mushroom caps with cream cheese mixture using a butter knife. Dip in 1 cup (250ml) flour, then 2 whisked eggs, followed by 2 cups (500ml) fresh breadcrumbs. Refrigerate for 30 minutes. Heat 4cm canola oil in a saucepan and shallow-fry mushrooms until golden. Drain on kitchen paper. Blitz 1 avocado, ¼ cup (60ml) sour cream and a squeeze lime juice together. Serve mushrooms with creamy avo. SERVES 4-6

Button mushrooms PETER NYATHI, OWNER OF TROPICAL MUSHROOMS FARM

Just north of the R24 Magaliesburg-Rustenburg main road, surrounded by unspoilt, lush green veld, is a large, low, flat white warehouse. Inside, the walls are lined with shelves laden with rich compost, dotted with little white bulbs of varying sizes. Owner of Tropical Mushrooms Farm, Peter Nyathi, has been in the mushroom biz for 24 years, and his enthusiasm hasn’t waned an ounce.

“I love the variety involved in each day – there are so many facets to running a farm, from technical (the science) and general management to human resources, finance and project planning… It keeps me on my toes!

“And, of course,” he adds, “mushrooms are delicious and so healthy for you – I love that I’m helping people to be well.”

While Peter’s most ardent wish is for a cloning machine so that he can have a few copies of himself to help with running the farm – an average day, he says, starts at 7am when he drops his children off at school, and ends at around 10pm after taking work home with him – he’s proud of what he’s achieved.

He started Tropical Mushrooms from scratch with a bank loan, and has nurtured it through choppy economic waters this last decade to make it one of the biggest black-owned mushroom farms in South Africa, employing 145 people from the community.

Harissa breakfast kebabs.

Recipe on page 48

Fresh Recent research has suggested we eat not five, but 10 fruit and veg a day! That might sound a bit ambitious, but we can sure think of 10 fruit and veg we’d happily eat from PnP’s fresh produce aisle…

EXOTIC MUSHROOMS

PALERMO PEPPERS

The ancient Egyptians believed mushrooms grew by magic, because they’d appear overnight. We’re not sure about that, but we know mushrooms add magic to any dish.

FLAVOUR COMBOS: Wild mushrooms’ bold umami taste can stand up to big flavours like hot chilli, spice and mature cheeses.

Like giant chillies in appearance, PalermoTM peppers have no heat but are full of flavour, with a surprising sweetness to boot.

MUST TRY: Season pepper chunks and drizzle with oil. Grill until soft, then add fresh mozzarella and melt in the oven. Serve with salsa verde (herb dressing), rocket,

TM

toasted pumpkin seeds and crusty bread for a show-stopping starter.

ASPARAGUS Asparagus loves butter, lemon, eggs and Parma ham for an Italian twist.

Or travel further east with Asian teriyaki salmon on a bed of roasted asparagus.

DID YOU KNOW? White asparagus is just green asparagus that hasn’t seen sunlight.

TIP: Snap off the tough, fibrous tips at the end of each spear before cooking.

BEETROOT Packed with good-foryou antioxidants. Try a quick pickle by blending equal parts water, sugar and vinegar to cover sliced raw beets.

MUST TRY: Flavourful candy stripe and golden beetroot varieties are available at selected

picknpay.co.za

STYLING: LIEZL VERMEULEN PHOTO: MYBURGH DU PLESSIS

IS BEST

WELL NESS

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

HEALTH MATTERS Read our Wellbeing feature ‘Should you eat 10 a day?’ on page 61

PnPs. Beetroot is best used raw, to keep the colour vibrant.

LEAVES AND MICRO HERBS Rich in nutrients and concentrated flavour, these crisp, crunchy leaves make a great base for a summer salad.

TIP: When using in a salad, the more delicate and soft the leaves, the lighter the dressing should be.

BLUEBERRIES These superheroes of the berry world can help protect against certain cancers and memory loss. They can also be used as a natural dye.

Find them on shelf almost all year round, except during midwinter. Don’t be scared to buy in bulk, though – they freeze well.

RED BERRIES Strawberries and

raspberries are like tart little summer kisses… Kisses high in vitamin C, that help to protect against certain cancers.

DID YOU KNOW? Strawberries are the only fruit to wear their seeds on their skins.

STONE FRUIT Look out for yellow and white nectarines, plums, and dessert and flat ‘Saturn’ peaches on shelf.

MUST TRY: Grill peach or nectarine halves with chilli butter on the braai, along with spatchcock chicken.

hummus to tzatziki, beef and lamb.

TIP: Look out for PnP pomegranate tubs – super convenient.

POMEGRANATES

KIWIS

Native to the Middle East, these jewelled fruits grow on trees that can live for up to 200 years!

FLAVOUR COMBOS: Pomegranate seeds pair well with all things Mediterranean – from

The prettiest fruit of all.

MUST TRY: Up the gourmet ante and make a finely chopped salsa with kiwi, red onion, avocado, lemon juice and coriander. Delicious in fish tacos.

HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW

5 WAYS WITH PEANUT BUTTER Get back to health this summer by using PnP’s Live Well peanut butter (with no added sugar or salt) to make these delicious recipes

1

SATAY CHICKEN TRAYBAKE

Combine 2 sliced spring onions, ½ cup (125ml) each peanut butter and coconut milk, 3 Tbsp (45ml) soy sauce and 1 Tbsp (15ml) each canola or peanut oil and miso paste.

Place a chicken braai pack (8 pieces) in a baking dish, season lightly and coat with the sauce.

Bake at 200°C for 15 minutes.

Remove from oven, top with 2 Tbsp (30ml) sesame seeds and cook for another 15-20 minutes at 180°C until cooked through.

Serve chicken with green veggies.

SERVES 4

THE ALL-ROUNDER Sweet or savoury, this pantry staple is your secret weapon...

picknpay.co.za

2 PEANUT BUTTER FLAPJACKS Whisk 2 eggs, 3 Tbsp (45ml) honey and 2 Tbsp (30ml) canola oil together. Stir in ½ cup (125ml) milk, milk alternative or water, ½ cup (130g) softened Live Well peanut butter and 1 tsp (5ml) vanilla essence. Combine 2 cups (240g) oat bran, 4 tsp (20ml) baking powder, 1 tsp (5ml) cinnamon and a pinch of salt.

Stir in egg mixture and refrigerate for 15 minutes. Heat 1 Tbsp (15ml) oil in a non-stick pan over medium heat. Fry a spoonful of mixture, cooking each side until golden brown, about a minute. Repeat with remaining batter, adding oil to pan as needed. Serve with yoghurt and berries. MAKES 20-24

3

RAW PAD THAI SALAD

Cut 2 baby marrows and 3 peeled carrots into matchsticks.

Thinly slice 1 red pepper and 1 packet (120g) sugar snap peas and shred 100g red cabbage.

Mix ½ cup (130g) Live Well peanut butter, juice (150ml) of 2½ lemons, 4 tsp (20ml) each soy sauce and honey, 2 tsp (10ml) each grated ginger and chilli flakes and 1 chopped garlic clove. Whisk in 1/3 cup (80ml) boiling water. Toss through salad. SERVES 2

GLUTEN FREE

RECIPES: MARIÉSE VAN DER LINDE STYLING: LIEZL VERMEULEN

4 PEANUT BUTTER FUDGE Cook 2 cups (400g) pitted dates in a little hot water for 5 minutes or until soft and sticky.

Drain leftover water.

Blend dates, ½ cup (130g) Live Well peanut butter and ¼ cup (60ml) coconut oil together to form a sticky paste. Spread mixture out to 2cm thickness on a lined baking tray. Freeze to set for 3 hours. Cut into bars. Serve or store covered in the freezer.

MAKES 8 BARS

5

CHEAT’S PEANUT ICE CREAM

Blend 4 frozen and sliced bananas, 6 Tbsp (90ml) each Live Well peanut butter and whole peanuts, ¼ cup (60ml) each desiccated coconut and coconut milk and 2 Tbsp (30ml) raw cacao. Freeze.

Serve with chopped peanuts. SERVES 4-6

FOR THE INSTAGRAM LOVER

SPREAD THE

Strawberry doughnut cake. Recipe on page 70

It’s the month of love and we have just the treats you need to spoil all your loved ones... Whether a foodie gift or a downright delicious home surprise, Liezl Vermeulen has something for everyone: mom, dad, boyfriend and even your Instagram-addicted kids RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: DONNA LEWIS

picknpay.co.za

V-DAY SPOILS

FOR THE CHOCOLATE LOVER

WAFFLE S’MORE SANDWICHES Toast marshmallows on the braai for that yummy charred effect.

Quarter 4 PnP frozen waffles to create 16 triangles. Toast quarters. Melt 2 slabs (90g each) dark or milk chocolate. Place 2 marshmallows each on 8 triangles and melt under a grill or in the microwave. Spread melted choc on the 8 remaining triangles and sandwich the marshmallow triangles closed.

Serve hot. For gifting, arrange toasted waffles, marshmallows and chocolate in a box and write instructions on a label. MAKES 8 SANDWICHES