Essential Flavours - Volume 3 l Issue 2

Editor's letter

and thank them for their continued support. Their partnership allows us to bring you the best in food, beverage, and lifestyle content.

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Dear Readers,

It's an exciting new chapter for Essential Flavours, and I couldn’t be happier to write my first editor's letter to you. My name is Milou, and I’m thrilled to be stepping into the role of editor for this fantastic food and beverage magazine. Each new day is a chance to shake things up, and I plan to bring a fresh perspective to this beloved publication.

As someone who is passionate about food, beverages, and all things lifestyle, it’s a privilege to join the team. Essential Flavours is more than just a recipe collection, it’s a gateway to the world of cuisine, offering diverse insights and catering to a wide range of dietary needs. We aim to transport you across continents without ever leaving your kitchen.

Taking over from an award-winning editor and publisher is no small feat. The role comes with big shoes to fill, but I’m excited for the challenge. The handover on 1st February 2024 was a milestone for me and the magazine. The creative energy and passion in this industry are palpable, and I hope to capture that in every issue, starting with our June edition.

But we can’t do it alone. We need you, our loyal readers, to help us grow and thrive. We know that print has a unique longevity, and we're committed to delivering high-quality content that informs, educates, and inspires. As you browse through this issue, I'd like to take a moment to acknowledge our advertisers

We believe that what we do matters to you, and we're committed to making sure it counts. Thank you for welcoming me into this role and for your continued support of Essential Flavours. I can't wait to see what we create together.

Happy reading, and here's to a delicious journey ahead!

Milou Staub

editor@essentialflavours.co.za

Contents Winter 2024

Fun facts

Chefs Talk: Gregory

Czarnecki & Asher

Abramowitz from Heirloom at Cape Grace

Wine history – Nuy Winery

Essential hacks

Gluten-free beers

Facts – ginger

Best way to cook fish locally caught

What’s in season – winter

produce guide

Food & wine Guru – Matt

Manning

Interested in trying veganism?

Pasta & eggs –

combo

Potato au gratin

Faux tuna appetizer

Creamy Tuscan chicken orzo

Overstuffed portobellos with cashew cream

One-pan piri-piri chickpeas

Roasted cauliflower tacos with corn tortillas

Avo pastry tart

Baked eggs in creamy leeks & mushrooms

Cheese, corn & spinach

muffins

Breakfast smash burger

tacos

Pancakes filled with a lemon

curd whipped cream

Pumkin fritters

Strawberries & cream

smoothie

chocolate smoothie

Oxtail

BBQ sticky chicken

Mince pilau

Mongolian chicken

Red Thai gochujang salmon

curry

Speedy mushroom stroganoff

Seafood cottage pie

Mushroom risotto

Whole Asian fish

Vegan paneer makhani with basmati rice

baked

Quick & easy crispy spiced pork fillet over rice

Pork fillet with leaf potatoes & muscadel cream sauce

Pork & fennel meatballs with tomato sauce

Pork neck steaks with lemon & sage pasta

Hearty butter chicken curry

Pork stew with tomato gravy

Lamb knuckles

Orange chicken

Creamy samp with mushroom puree, sautèed wild mushrooms & parmesan

Comforting butterbean rotis

Mild lamb curry & naan bread

Instant pot biryani

Chicken & vegetable soup

Beef bone & bean soup

Roasted tomato soup with guacamole toast

Spicy ramen with chicken

Broccoli & cheddar soup with camembert & caramelised onion soldiers

Lasagna soup

No fuss four bean soup

Hokkaido –

GLOBAL FLAVOURS

F – Smokey korma beef bourguignon

L – Hummus Beiruti

A – Chocotorta

V – Amarula cream Vietnamese egg coffee

O – Roasted lamb Omani shuwa

U – Chivito sandwich

R – Chicken borscht

S – Swedish meatballs in saucy chakalaka

ESSENTIAL DESSERTS, CAKES & TREATS

Cinnamon rolls

Peppermint crisp pudding pots

Hazelnut chocolate cake

Vegan sticky toffee pudding

Cadburry flake biscuits

Egg-free chocolate cake

Amarula malva pudding

cheesecake

Churros bites

Lemon & chamomile panna cotta with sticky almond sauce

ESSENTIAL DRINKS

Passionfruit & coconut margarita

Hot chocolate

Cherry lime gin fizz

Bombay crush

Citrus & apple tea

Lemon meringue white hot

Contributors

PUBLISHER/EDITOR: Elroy van Heerden-Mays

EDITOR: Milou Staub

SUB-EDITOR: Jacky Dryer

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

DESIGN & LAYOUT

Shaun van Heerden-Mays Anja Bramley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGERS: Wendy Navarra / Taryn Scott

DIGITAL AND SOCIAL MEDIA

Kyla van Heerden / Tia Arendse

WEBSITE DESIGNER: Justin McGregor

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

SUBSCRIPTIONS: Shihaam Gyer

RETAIL DISTRIBUTION:

Disclaimer: The views expressed in this publication are not necessarily those of the publisher or its agents. While every effort has been made to ensure the accuracy of the information published, the publisher does not accept responsibility for any error or omission contained herein. Consequently, no person connected with the publication of this journal will be liable for any loss or damage sustained by any reader as a result of action following statements or opinions expressed herein. The publisher will give consideration to all material submitted, but does not take responsibility for damage or its safe return.

FUN FACTS 11

1

How to cook bacon like a restaurant

2 CONCERNED ABOUT GARLIC BREATH ON A DATE?

Cook bacon in the oven instead of a frying pan to get restaurant-style crispiness.

3

Liquid culinary gold

Opt for a glass of water with lemon - its acidic properties combat bad breath.

4

food 5

Ice cream is a cross between Chinese

and Italian

Ice cream traces its roots to Marco Polo’s travels to China in the 13th century. He brought back a recipe to the Italians known as “milk ice,” later replacing the milk with cream, and ice cream was born.

Don’t throw leftover brine down the drain, use it to pickle other vegetables like onions, beetroot and cucumber, or to make a salad dressing.

Vegetable peelers

Can also be used to make chocolate shavings, thin slices of butter or cheese.

6

Spaghetti spoon

The hole on the inside of your pasta ladle is supposed to measure a single serving of spaghetti!

8Foods you didn't know you could freeze

Eggs - Tortillas - Butter - CheeseAvocados - Hummus - Fresh herbs.

9

7 What is the world’s most loved food?

Pizza! Ranked as the number one food in the world, pizza comes in endless variations in many different countries.

Too much nutmeg can get you high

Nutmeg is more than a spice that goes into sweetening your baking treats or spicing up meats and sauces. If consumed in high quantities it is an extremely dangerous hallucinogen.

10 The Wine Drops™ bring relief by reducing the preservatives (sulphites) in all wines. thewinedrops.co.za

11

Easy peasy lemon squeezy

Get more juice out of lemons by microwaving them for 20 seconds. The heat will make squeezing the juice out of the lemons easier.

LIME CHEESECAKE

INGREDIENTS

For the crust

• 220g crushed digestive biscuit crumbs

• 3 tablespoons granulated sugar

• 115g salted butter, melted

For the filling

• 230g granulated sugar

• 1 tablespoon of cornstarch

• 3 x tubs of President Thick and Smooth medium fat cream cheese (230g each)

• 4 large eggs

• 160g sour cream

• 80ml cream

• 120ml fresh lime juice

• 1½ teaspoons vanilla extract

METHOD

For the crust

1. Preheat the oven to 175°C. Line the outside of 22cm pan with a sheet of heavy-duty aluminium foil.

2. Add crushed biscuits and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.

3. Pour into the prepared pan and press evenly into the bottom and up the sides, coming to about 3cm from the top. Bake in the preheated oven for ten minutes, then remove and cool.

4. Reduce the oven temperature to 160°C . Have a large roasting pan ready and boil about 3 litres of water.

For the cheesecake filling

1. In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over the top and, using

an electric hand mixer, blend cream cheese and sugar until smooth.

2. Mix in the eggs one at a time. Scrape down the sides and bottom of the bowl. Add sour cream and cream and mix until combined.

3. Mix in the lime juice and vanilla. Tap the bowl forcefully against the countertop about 30 times to release any large air bubbles.

4. Pour over the cooled biscuit crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around the cheesecake pan to reach halfway up the side.

5. Bake in preheated oven until the cheesecake is nearly set but still jiggly in the centre, about 1 hour. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in

the refrigerator 8 hours or overnight.

6. Serve.

PRODUCT RECOMMENDATION

President Thick and Smooth medium fat cream cheese

Available at all major retail outlets

PRESIDENT

DEEP-FRIED FETA

INGREDIENTS

• 360g President feta

• 2 cups cake flour

• 1 litre ice water

• oil for frying

METHOD

1. Cut feta into blocks, soak in ice water for +-15 mins, remove from water and dab it dry with a clean dish cloth.

2. Put feta in the flour and coat well, remove from flour, shake off any excess and deep fry in hot oil for +-2 mins.

3. Do not overcook.

4. Serve with a sweet chilli sauce as a starter. Use in salads for texture.

5. Serve in a snack basket or great to just nibble on.

PRESIDENT

SILKY CREAM CHEESE DESSERT TOPPING

INGREDIENTS

• 1 cup President Thick and Smooth cream cheese

• 4 tablespoons icing sugar

• 1 tablespoon vanilla essence

METHOD

1. Mix all ingredients until you get a smooth and silky consistency (do not overmix).

2. Transfer the mixture to a piping bag with the nozzle of your choice.

3. Pipe on top of shortbread biscuits, desserts, or strawberry sushi.

4. Top with berries, cherries, coulis or chocolate sauce.

CAPE GRACE REOPENS with a new look and a new restaurant

CAPE GRACE, CAPE TOWN’S ICONIC HOTEL NOW MANAGED BY FAIRMONT, HAS REOPENED WITH A COMPLETE RENOVATION, INTRODUCING A NEW SIGNATURE RESTAURANT, HEIRLOOM. ESSENTIAL FLAVOURS SPOKE WITH HEIRLOOM’S MAIN CHEF, ASHER ABRAMOVITZ, AND COLLABORATING CHEF, GREGORY CZARNECKI, TO EXPLORE THEIR CULINARY JOURNEY AND THE UNIQUE APPROACH AT THE RESTAURANT.

GREGORY CZARNECKI

ASHER ABRAMOWITZ

Heirloom’s all-day appeal

Heirloom has a unique duality. During the day, it serves as a casual spot for breakfast and lunch, with an enticing à la carte menu. As evening falls, it transforms into an elegant fine dining venue, offering four- and seven-course tasting menus that showcase the best of the Western Cape’s seasonal produce. The restaurant’s commitment to plant-based dining adds another layer of inclusivity, ensuring there’s something for everyone.

Chef Asher Abramowitz’s journey to the kitchen

Chef Asher started out in computer science but soon realised it wasn’t his path. After working as a waiter, he was drawn to the kitchen, inspired by his father, who loved cooking. He told his dad about his culinary aspirations, and with his support, he attended culinary school and later landed an apprenticeship at the Mount Nelson Hotel. From there, his passion for cooking grew, leading him to his current role at Heirloom.

Chef Gregory Czarnecki’s minimalist philosophy

Chef Greg’s approach at Heirloom is centred on simplicity. He quotes Antoine de Saint-Exupéry, “Perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.” This philosophy guides the restaurant’s focus on pure flavours and avoiding unnecessary complexity. The techniques usedbraising, roasting, sous vide, and poaching, are aimed at highlighting the essence of each ingredient.

Heirloom’s minimalist fine dining

Chef Asher adds that this minimalist approach is rare in the fine dining world, where dishes with numerous components are common. At Heirloom, simplicity is key, with dishes often containing just two or three elements, requiring precision

and accuracy. This simplicity requires flawless execution, as even minor errors can disrupt the balance. It’s a unique style that embraces the challenge of minimalism in a fine dining setting.

Future plans and culinary dreams

When asked about future plans and culinary dreams, Chef Asher expressed his desire to make a tangible impact by implementing an in-house traineeship programme to mentor young chefs. Although interested in collaborations and special events, the focus is on ensuring the restaurant’s smooth operation during its reopening phase.

The hotel restaurant challenge

Chef Greg noted that working in a hotel restaurant presents unique challenges. Unlike stand-alone restaurants, hotel-based ones must cater to both hotel guests and outside visitors, requiring a balance between traditional and international flavours. Additionally, the waterfront location, with views of the marina and Table Mountain, necessitates an elegant dining experience that aligns with the setting.

A collaborative environment

The Heirloom menu offering is inspired by Chef Gregory, who brings his expertise to the team, focusing on a plant-based menu as one of their projects. The team uses local and seasonal ingredients and they aim to create a menu that appeals to various dietary preferences while maintaining creativity and quality.

Fine dining and teamwork

Chef Greg’s love for fine dining stems from the precision and teamwork involved. He enjoys the discipline and respect for ingredients inherent in this style of cooking. For him, the satisfaction comes from watching everything come together during service, much like a perfectly tuned orchestra.

Building trust and collaboration

Chef Asher found that working with Chef Greg was surprisingly enjoyable due to his down-toearth nature and detail-orientated approach. Despite their short time together, they’ve built a strong foundation of trust, which is crucial during the restaurant’s reopening phase. Their collaboration is seamless, and they share a common goal: to make Heirloom a destination, not just for hotel guests but for anyone seeking a unique dining experience.

A new culinary landmark

With its innovative cuisine, stunning views, and a commitment to honouring the hotel’s heritage, Heirloom is poised to become a culinary landmark in Cape Town. Whether you’re a local foodie or a visitor exploring the city, Heirloom offers an experience that seamlessly blends tradition with contemporary creativity. If you’re in Cape Town or planning a visit, Heirloom at Cape Grace is a must-visit destination for anyone seeking a unique and memorable dining experience.

COB WITH CITRUS BEURRE MONTÉ,

ENDIVE AND FENNEL

An elegant fish course for the summer season, the citrus butter will be the key element, a great mixture between sweet and savoury.

A simple dish with great balance. Mediterranean flavours on your plate. The flavours of aniseed from the fennel combined with the citrus butter are a perfect match. The endive brings bitterness and crunch.

Prep time – 90’

Cook time 30 minutes

Serving 4

Difficulty: easy

Pairing rose/ Sauvignon blanc

INGREDIENTS

• 4 pieces of cob 180g each

• 250g + 50g butter

• 1 tablespoon olive oil

• 1 grapefruit

• 1 orange

• 1 lemon

• 4 baby fennel

• 1 endive

• salt and pepper

METHOD

1. Start by cleaning the baby fennel under cold running water. Blanch the fennel in salted boiling water until cooked. They need to be soft but still firm with a bit of texture. The fennel will be cooked again later.

2. Make neat segments of orange and grapefruit after peeling the skin and taking the rind off. Count 2 segments of orange and 2 segments of grapefruit per serving. Juice the rest of the fruits. Strain the juice into a small pot. Start reducing the liquid by half. Cut the 250g of cold butter into small cubes.

3. Make your beurre monté: on low heat and with a whisk start emulsifying the 250g butter by adding small cubes one by one while whisking.

4. Once you have emulsified all the butter, season with salt and pepper and some lemon juice and keep aside until plating time.

5. Season the pieces of cob with salt and pepper. Sear them in a hot pan with the olive oil. Start on the skin side. Once the skin is nice and crispy and the fish is halfway cooked, lower the heat and add the 50 g of butter. The butter will start foaming. Baste the fish with the foamy butter by tilting your pan. Flip the fish on the flesh side and keep basting until the fish is cooked. Remove the fish from the pan onto a paper towel. Place the baby fennel

sprinkle some lemon juice over them. Baste the fennel a couple more times and remove them from the pan.

6. Place your fish on the plate and place the segments of orange, grapefruit and fennel harmoniously. Season a few petals of endive with salt, pepper and olive oil. Sauce the plate with the citrus butter. Top the plate with some fennel herbs and garlic flowers or any edible flower if you have any on hand.

TOP TIPS: make sure that you don’t split your butter sauce. If it gets too hot while emulsifying, add an ice cube and keep whisking to recover the sauce. If the sauce is completely split, take a small pot, reduce a bit of cream and re-emulsify the split butter. The reduced cream will

the story behind Nuy Barbieri Idro Barrel-Aged Red Muscadel Winter warmer

HERITAGE CAN OFTEN BE FOUND IN THE STRANGEST PLACES – USUALLY ENFOLDED IN THE EVERYDAY, BUT SOMETIMES IT CAN ALSO BE TIED TO US BY AN UNKNOWN, NAMELESS CORD – AN EVENT OR STORY NEARLY ERASED AND FORGOTTEN BY TIME. THIS IS WHERE IT BECOMES OUR DUTY TO REMEMBER.

Barbieri Idro (P.O.W 184412) was an Italian WWII prisoner of war. During his incarceration, he was stationed for three years on the farm Sonja in the Nuy Valley.

One day, Barbieri was busy loading wine barrels filled with red muscadel onto a train when one of the barrels broke loose from its ties and rolled over him. He passed away in hospital.

Today, the farm where this tragedy unfolded remains one of Nuy Winery’s grape suppliers. To commemorate this poor P.O.W., Nuy Winery has decided to name a limited series of barrel-aged red muscadel in his honour.

The wine, aged five years in oak barrels, has honed this fortified Muscat de Frontignan into a finely polished cross between “port” and muscadel. Raisin characters interleaved with citrus rind and dried apricot.

Nuy Winery Barbieri Idro 2015 sells for R235 per bottle at Nuy on the Hill on the R60 route between Worcester and Robertson or online www.nuywinery.co.za

Hours: Monday - Friday from 09:00 - 17:00, Saturdays and Sundays 09:00 to 16:00.

Contact AC Goodger 023 347 0272 marketing@nuywinery.co.za.

Follow us on Instagram, Facebook and X @nuywinery

end 31st August 2024

Discover Wine

of True Character with Nuy Barbieri Idro Red Muscadel

19 kitchen hacks

that are brilliant

1. Give your stale, crusty bread a second chance!

Instead of tossing it out, give it a quick soak and then warm it in the oven for 10 minutes. You’ll be amazed at how the oven

essential oils. This simple DIY method will fill your space with a delightful organic scent, enhancing your home environment without any artificial additives.

4. For smooth and easy butter slicing, wrap a knife with wax paper. This clever trick prevents the butter from sticking to the knife, making your slicing experience a breeze.

5. Speed up the process of boiling water for pasta by using two pots. This method allows you to double the amount of boiling water, cutting down on waiting time. Once both pots are boiling, simply transfer the water from the second pot into the stockpot, and you’re all set to cook your pasta in no time.

2. Need a quick mielie fix when you’re short on time?

Wrap them in cling wrap and zap them in the microwave for just three minutes. This efficient method guarantees each mielie cooks perfectly on its own. Enjoy a hasslefree way to indulge in your mielie cravings in minutes!

3. Create a natural room fragrance by combining rice and

Here’s a clever way to keep fruit flies away from your fruit basket. Place halved wine corks inside. Fruit flies are deterred by the scent of cork, and since cork naturally absorbs moisture, it helps keep the area dry, reducing the attraction for fruit flies. It’s a simple and effective solution to keep your fruit fresh and fly-free.

7. Life-changing poached egg hacks

All you need is a pan of boiling water, a metal sieve, and an egg. Say goodbye to tricky poaching techniques

and hello to effortless, restaurant-quality poached eggs every time. That’s it. Your breakfast game is forever changed!

8. Rescuing a broken sauce.If your delicate sauce, like Beurre Blanc, separates due to high heat, don’t panic. Just take the pan off the heat and whisk in an ice cube until the sauce emulsifies back together smoothly. Crisis averted, and your sauce will be saved in no time!

9. Here’s a tip to effectively clean wooden cutting boards. While wooden boards are excellent for chopping, they can be challenging to keep clean. Over time, bacteria can accumulate unnoticed. To tackle this, grab a lemon and some coarse salt. Cut the lemon in half and dip it in the salt, then use it to scrub your

10. Add an extra layer of flavour to your grains by infusing them with tea.

Elevate the taste of brown rice, quinoa, bulgur, or millet by cooking them in water infused with your favourite tea. Whether it’s Earl Grey, honey bush, or chai, the aromatic essence of the tea will impart a delightful twist to your grains. Give it a try and experience a whole new dimension of flavour in your dishes!

11. Chop up butternut easily

While delicious, butternut squash can be notoriously challenging to tackle. However, here’s a simple trick to make the process much easier. Just pop the butternut into the microwave for about two to three minutes. This quick step will soften it, making it much simpler to peel, seed, and chop.

Grate your cheese easily

Instead of struggling with soft cheese like mozzarella sticking to your grater, try this simple trick. Place the cheese in the freezer for about 30 minutes to firm it up. Once chilled, remove it from the freezer and grate it immediately. You’ll find that the firmer texture makes grating a breeze, ensuring smooth and easy shredding

without the hassle of sticking.

13. Make your own buttermilk substitute Next time you’re in need of buttermilk for a recipe but don’t have any on hand, don’t worry! Simply add a tablespoon of lemon juice or vinegar to regular milk, give it a stir, and let it sit for a few minutes. While it won’t be as thick and creamy as traditional buttermilk, this homemade version will work perfectly in your recipe, saving you a trip to the store.

14. Give your limp vegetables a refreshing makeover. Take wilted vegetables such as celery, carrots, or lettuce and immerse them in a bowl of ice water for approximately 15 minutes. You’ll be amazed as they rejuvenate, becoming crisp and crunchy once again. It’s a quick and easy way to breathe new life into tired produce, ensuring your dishes are always vibrant and fresh.

15. Easy pancake art

Use a clean ketchup bottle to squeeze pancake batter onto the pan, allowing you to create intricate designs or write messages with ease.

16. How to keep your herbs fresh longer

Chop them up and place them in an ice cube tray. Cover them with olive oil or water, then freeze. When you’re ready to use them, simply pop out a cube for an instant burst of flavour in your cooking!

17. Speed up the garlic peeling process

Crush a head of garlic with the flat side of a knife, then separate the cloves. Place them in a container with a lid and shake vigorously for about 15 seconds. You’ll be amazed as the cloves emerge effortlessly peeled, ready to use in your favourite recipes!

18. For better rice texture, rinse it thoroughly before cooking. Whether you use a bowl or a strainer, this step removes surface starch that causes rice to clump and become gummy when cooked. Say goodbye to mushy rice and hello to perfectly fluffy grains!

19. House plants that will thrive in any kitchen

The right plant can help purify your air, brighten your space and add a needed pop of colour.

Unlocking the gluten-free beer scene

Your guide to enjoying beer without the gluten

IF YOU ARE A BEER LOVER BUT CAN’T ENJOY IT DUE TO YOUR GLUTEN-FREE DIET, DON’T WORRY, WE’VE COMPILED A LIST OF SOME OF THE GLUTEN-FREE BEERS AVAILABLE IN THE COUNTRY.

Boston Gluten Free Lager: brewed traditionally from malted barley, hops and water. The enzyme endopeptidase is added before fermentation to hydrolyse the gluten peptides, this then neutralises the gluten.

crafted for inclusivity, it liberates beer lovers from the con straints of gluten without compromising on taste.

Naked Mexican Gluten-Out beer: The same crisp Naked Mexican, without the Gluten.

*Remember always to check the label or contact the brewery directly to ensure that a beer is indeed gluten-free, as ingredients and brewing processes can vary. If you have coeliac disease or severe gluten sensitivity, it’s crucial to choose beers that are certified gluten-free to avoid any potential health risks.

JULY 2024 INTAKE NOW OPEN

Being part of Chefs Training & Innovation Academy opens doors to career opportunities all over the world.

Our course offering ranges from professional culinary arts and pastry programmes to advanced culinary management programmes. You can choose to study full-time, part-time or even online.

5

you! Scan here.

350+

28 100% World-Class Campuses Industry Partners Experienced Lecturers Employment Guaranteed

Based in the beautiful Cape Southern Suburbs of Wynberg, Palm House allows you to indulge in an unparalleled experience of comfort and elegance with our exquisite range of rooms and suites. A truly 5-Star service awaits you, as our dedicated staff ensure your time with us is one to savour.

Palm House also boasts two amazing restaurants, La Carte and De Tafel which offers amazing specials and competitions to really get the public excited about what we have to offer!

La Carte Restaurant is our beautiful alfresco style ala carte restaurant which is open for Breakfast and Lunch daily between 07h00 and 15h00. La Carte also caters to parents and kiddies looking for a luxury escape that will keep the children entertained. Sunday Funday is hosted every 2 weeks at La Carte whereby which the kids can be entertained by various arts and crafts activities, games, balloon art and face painting! Keep an eye out on our social media pages for announced dates of Sunday Funday!

De Tafel is our beautiful fine dining dinner restaurant which is open to the public Tuesdays to Saturdays 18h00 – 22h00. Come and experience the epitome of culinary mastery, crafting dishes that transcend excellence. Here, each creation is a culinary triumph—a meticulous

presentation of gastronomic brilliance that astounds the senses. It’s a realm dedicated to crafting dishes that redefine gourmet dining, setting the bar for unparalleled culinary experiences.

And lastly to reward yourself, there’s our decadent Palm house Spa which celebrates the beauty of Wellness through bespoke treatments carefully created by an internationally qualified therapist. Pure and premium natural products from leading holistic wellness brand, Healing Earth, are

One-night stay for 2 in the presidential suite. Includes breakfast, dinner, and spa treatments. Valued at R12,840.

used in the memorable treatments that nurture both the body and soul by harnessing the restorative powers of Africa’s rich natural resources, such as minerals, flowers, herbs or natural oils.

We are open to the public for breakfast, lunch, dinner, and spa treatments! Give us a call on +27 21 745 5008 or email us on reception@palmhouse.co.za and allow us to welcome you to Palm House Boutique Hotel and Spa where you can experience the extraordinary.

It’s easy to see why The President Hotel in Bantry Bay is Cape Town’s most loved hotel – offering unforgettable experiences, luxury accommodation and great memories for over two decades. With 350 rooms, it is Preferred Hotels & Resorts’ largest hotel in Africa and offers sweeping views across the Atlantic Ocean, just a stone’s throw from the buzzing V&A Waterfront district. Guests can soak up the sun at the hotel’s palm-fringed outdoor infinity swimming pool, or take advantage of the other on-site amenities such as the gym, spa, beauty salon and kids’ play area or indulge in a range of on-property restaurant and bar experiences, fit for the whole family.

The President Hotel is a year-round holiday destination, located in a wind-free bay, shielded by the Table Mountain range. Its proximity to most local attractions makes it the ideal base from which to explore Cape Town – even the popular City Sightseeing tour stop (Red Bus) is just 50 metres from the hotel. The hotel’s Guest Experience team can arrange and advise on other experiences in and around the city. For those not wanting to venture too far out, there are popular beaches, such as Saunders Rock and Queens Beach just a 3-minute walk from the hotel, and a 10-minute drive will lead to the popular Clifton and Camps Bay beaches.

Escape to the Cape and take advantage great accommodation and dining offers, fit for the whole family – the pups love it too! Whether you’re young, old or even a four-legged friend, The President Hotel has offers to suit anyone out to explore the

Breakfast

morning munch

BAKED EGGS IN CREAMY LEEKS & MUSHROOMS

TOP TIP

virginColdpressedextraoliveoilsprayis alsoidealforcooking asitallowsforgood coverageandfewer calories.

Picture

BAKED EGGS IN CREAMY LEEKS & MUSHROOMS

By the South African Mushroom Farmers’ Association

INGREDIENTS

• 200g portabellini mushrooms, sliced

• 200g leeks, washed & sliced

• 1 clove garlic, grated

• 200ml low sodium chicken stock

• 4 tablespoons plain fat-free yoghurt

• pinch of ground nutmeg

• 2 large free-range eggs

To serve

• low carb bread or sprouted wholemeal bread

• cold pressed extra virgin olive oil or avocado oil, for cooking

• salt and pepper, to taste

METHOD

1. Preheat oven to 190˚C.

2. Heat a drizzle of cold pressed extra virgin olive oil in a nonstick frying pan or spray lightly with cooking spray.

3. Add mushrooms and cook, stirring occasionally, until well browned.

4. Season lightly with salt and pepper.

5. Remove from the heat and transfer to a plate.

6. Place the pan back on the heat and add leeks.

7. Cook, stirring often, until softened but not browned.

8. Use a lid to create steam and help cook the leeks without needing extra oil.

9. Once softened, add the garlic and cook for a minute until fragrant.

10. Pour in the chicken stock and bring to a simmer.

11. Reduce slightly but keeps things nice and saucy.

12. Switch off the heat and stir

through the yoghurt and nutmeg.

13. Add the golden mushrooms back into the mix and taste to adjust seasoning.

14. Divide mixture between two oven-safe small casseroles or mini frying pans.

15. Using a spoon, make small egg-sized wells in the creamy mixture.

16. Crack an egg into each well and season with salt.

17. Bake until egg whites are set, and yolks are done to your liking; 12 to 15 minutes, depending on how you like your eggs.

18. Remove from the oven and sprinkle with freshly ground black pepper.

19. Serve with warm low carb toast and enjoy!

CHEESE, CORN & SPINACH MUFFINS

By Tamara Reddy

These savoury muffins are cheesy, fluffy, and are a great breakfast option for the whole family.

Serves: 6 (2 per person)

INGREDIENTS

• 1½ cups (190g) flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1½ tablespoons sugar

• 1 teaspoon red chilli flakes

• 1 tablespoon cajun spice

• 1 cup (30g) spinach - chopped

• ½ cup (50g) corn

• 1 cup (225g) mozzarella

• 1 cup (225g) cheddar

• 1 cup (250ml) milk

• 1 egg

• 5 tablespoons butter - melted

• METHOD

1. In a bowl, combine the flour, baking powder, salt, sugar, chilli flakes, cajun spice, corn, spinach, and cheeses.

2. Mix until well combined and set aside.

3. In another bowl/jug, whisk together the milk, egg, and butter.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Grease a muffin tray and add the muffin mixture until ¾ full.

6. Bake in a preheated oven at 180˚C for 15-20 minutes.

7. Serve and enjoy. These muffins are best served warm but can be popped into the airfryer to reheat.

(cheese of your choice)

• 4 eggs

• 4 flour taco-size tortillas

• 1 diced green onion stem

• Tabasco (optional)

• salt and pepper

METHOD

1. Start by removing the boerewors meat from its casing. Run a knife through the casing to easily remove the pan.

6. While still hot, place a slice of cheese in the centre of the boerewors tortilla and allow it to melt.

7. Add 2 bacon rashes and 1 egg on each tortilla, season with salt and pepper.

8. Finish by slashing some Tabasco over the eggs and bacon for extra flavour and garnish with the diced green onion.

PANCAKES FILLED WITH A LEMON CURD WHIPPED

cake flour milk sugar

¼ cup (50g) melted butter

vanilla essence

For the lemon curd filling lemon curd cream icing sugar

In a medium mixing bowl, whisk together the flour, milk, sugar, eggs, melted butter, salt, and vanilla essence until

Preheat a non-stick skillet over medium-high heat. Pour ¼ cup of the batter into the skillet and swirl it around to create an even layer. Let the pancake cook for 1-2 minutes or until the edges turn golden brown. Flip and cook for an additional 30 seconds. Repeat until all of the batter has been used. To make the lemon curd whipped cream filling, beat the cream and icing sugar together in a mixing bowl until medium peaks form. Fold in the lemon curd until fully combined.

4. To assemble the pancakes, spread a spoonful of the lemon curd whipped cream onto one half of the pancake and fold. Repeat until all of the pancakes have been filled.

5. Garnish with the juice of half a lemon, icing sugar, and blueberries. Serve and enjoy!

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PANCAKES FILLED WITH A LEMON CURD WHIPPED CREAM

Serve drizzled with honey or maple syrup and crispy bacon for breakfast or with apple compote and yoghurt for dessert or a tea- time treat!

PUMPKIN FRITTERS

STRAWBERRIES AND CREAM SMOOTHIE

PUMPKIN FRITTERS (PAMPOEN KOEKIES)

By Lucy Markewicz

Winter is a time for more decadent meals that are warm and comforting! I’ve adapted this recipe from the traditional fritter type to a simpler flapjack-style breakfast option.

INGREDIENTS

• 500g cooked pumpkin, mashed or blended until smooth

• 2 eggs

• ½ teaspoon salt

• 2 teaspoons baking powder

• 250g flour

• 1 teaspoon mixed spice

• 1 tablespoon butter

• honey or maple syrup to serve

• grilled bacon

METHOD

1. Combine the flour, baking powder, salt and mixed spice in a bowl .

2. Whisk together the eggs and pumpkin and stir into dry ingredients. Strain through a sieve to remove lumps if necessary.

3. Melt butter in a non-stick pan and fry fritters until golden and cooked on both sides.

STRAWBERRIES & CREAM SMOOTHIE

By Landi Govender

INGREDIENTS

• 1½ cups (338g) frozen strawberries

• 100g Greek yogurt

• ½ cup (125ml) milk

• 20g oats

• 1 tablespoon chia seeds

• ½ teaspoon cinnamon powder

• scoop of protein powder, optional

• ice

METHOD

1. Add all the ingredients to your blender, blend till smooth.

2. Serve in a tall glass and enjoy!

EASY CHOCOLATE SMOOTHIE BOWL

By Teresa Ulyate

This quick breakfast is absolutely delicious, satisfying and filled with wholesome ingredients to get your day off to a good start.

Serves: 1

Prep time: 10 minutes

INGREDIENTS

• 1 banana (approximately 110g), sliced and frozen

• 15ml (1 tablespoon) cocoa powder

• 125ml (½ cup) almond milk, or milk of your choice

• 15ml (1 tablespoon) desiccated coconut

• 15ml (1 tablespoon) peanut butter

• 15ml (1 tablespoon) chia seeds

• ½ cup large ice blocks

• toppings of your choice (toasted coconut flakes, fresh berries, cacao nibs, granola, chopped nuts, seeds)

METHOD

1. Place all of the ingredients except for the toppings into a blender. Process until well combined and smooth.

2. Pour the smoothie into a bowl and decorate with your desired toppings. Serve immediately.

Paul René

Paul René Nectar paulrenemcc.co.za

TOP TIP the mayo can be made a day ahead and refrigerated.

ROAST VEG & AVO ‘MAYO’ WRAPS (MAYO SUBSTITUTE)

By The South African Avocado Growers’ Association

Vegan friendly Serves: 4

Preparation time: 15 minutes

INGREDIENTS

For the avo mayo

• 1 avocado

• juice of 1½ lemons, to taste

• 2.5g (½ teaspoon) garlic powder

• 30ml (2 tablespoons) olive or avocado oil

• 60ml (¼ cup) water

• pinch of salt

For the wraps

• 4 wraps

• 2 handfuls mixed salad leaves

• 375g (1½ cups) leftover roast veggies

• 1 avocado, sliced

METHOD

1. For the avo mayo, blitz together all the ingredients until smooth. Alternatively mash the avo and beat in remaining ingredients until smooth.

2. For the wraps, spread the avo mayo in lines down the middle of the wraps. Top with leaves, veggies and avocado. Fold both sides of each wrap over the filling. Tie up with kitchen string to hold it together.

Variation:

Add 250ml (1 cup) shredded leftover roast chicken or sliced braaied meat for a meaty option.

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Appetizers & Sides stimulating cravings

GREEN CAULI RICE WITH MEXICAN MUSHROOMS

ESSENTIAL RECIPES -

GREEN CAULI RICE WITH MEXICAN MUSHROOMS

By The South African Mushroom Farmers’ Association

Serves 4

INGREDIENTS

For the lime yoghurt

• 125ml plain fat-free yoghurt

• zest and juice of 1 lime

• pinch of sea salt

For the cauli rice

• 2 padron peppers, seeds removed

• 1 jalapeño, seeds removed

• 80g coriander

• 20g parsley

• ½ white onion, chopped

• 2 cloves garlic

• 250ml low sodium chicken stock

• 1 head cauliflower, grated on thick side of box grater

• 400g white button mushrooms, sliced

• 2 tablespoons Mexican spice mix or taco seasoning

• lime wedges, for serving

• fresh coriander, for garnish

• cold pressed extra virgin olive oil or avocado oil, for cooking

• salt and pepper, to taste

METHOD

For the lime yoghurt

1. Combine ingredients for the lime yoghurt and mix well.

2. Set aside in the fridge until serving.

For the cauli rice

1. Place peppers, jalapeño, coriander, parsley, onion, garlic and stock in a food processor and purée until smooth.

2. Heat a drizzle of cold pressed extra virgin olive oil in a large non-stick frying pan or spray lightly with cooking spray. Add the cauli rice to the pan and sauté until warmed through and

slightly tender.

3. Pour in the bright green herby mixture and cook until fragrant and the cauli rice is tender.

4. In a separate non-stick frying pan heat a drizzle of cold pressed extra virgin olive oil or spray lightly with cooking spray.

5. Cook the mushrooms until they release all of their liquid and turn golden brown.

6. Season with Mexican spice and sauté until fragrant and tender.

7. Serve the green cauli rice in warm bowls topped with a generous helping of mushrooms.

8. Finish with a dollop of lime yoghurt and fresh coriander leaves.

9. Squeeze over some lime juice, serve and enjoy!

POTATO AU GRATIN

By Mo In The Kitchen

cloves garlic peeled

• 2 tablespoons unsalted butter

• 6 potatoes peeled and sliced into thin slices

• 1 teaspoon salt and pepper

• 1 cup freshly grated white cheddar

• ½ cup grated Parmesan

• 2 teaspoons fresh thyme

• 1 teaspoon nutmeg

METHOD

1. Preheat oven to 180°C.

2. In a large saucepan add butter, milk, garlic, half of the thyme and nutmeg simmer until hot (3-4 minutes).

3. Add sliced potatoes, simmer for 9 minutes.

4. In a medium-size oven dish, place the potatoes by layering, add milk sauce then the 2 cheeses (cheddar and Parmesan) and a sprinkle of thyme.

5. Repeat the layers until done, finish off with grated cheddar.

6. Bake for 30 minutes in the preheated oven until the potatoes are soft in the middle (use a knife to test) and golden brown in colour.

FAUX TUNA APPETIZER

As a plantbased cream cashewalternative,cream is suitable for vegansandthose with intolerancelactoseor dairyallergies.

OVERSTUFFED PORTOBELLOS WITH CASHEW CREAM

CREAMY TUSCAN CHICKEN ORZO

FAUX TUNA APPETIZER

By Ishani Singh, recipe developer & founder of The Vegan SA

Serves 4

Vegan and Gluten-Free

Inspired by Cape Malays, this innovative dish offers a tantalising taste experience. Featuring plantbased ingredients crafted to mimic the texture and flavour of tuna, this gluten-free and vegan appetizer celebrates Heritage Day with a fusion of South African and vegan culinary traditions.

INGREDIENTS

• 1 can of chickpeas, drained

• 3 tablespoons vegan mayonnaise

• 1 level teaspoon garlic powder

• 1 level teaspoon onion powder

• large pinch of black pepper

• 1 teaspoon habanero sauce (optional)

• 1 small onion, finely chopped

• 1 level teaspoon Bragg Organic Sea Kelp Delight Seasoning or Nori seaweed, finely chopped

• salt to taste

• rice crackers (or crackers/ bread of your choice)

METHOD

1. In a food processor, blitz chickpeas for a second or two until slightly mashed. Alternatively, use a fork to mash them slightly.

2. In a large bowl, combine vegan mayonnaise, garlic powder, onion powder, black pepper, optional habanero sauce, finely chopped onion, and Bragg Organic Sea Kelp Delight Seasoning or Nori seaweed. Mix well.

3. Add the mashed chickpeas to the bowl and mix everything thoroughly.

4. Adjust seasoning with salt to taste.

5. Serve immediately or refrigerate it overnight to allow the flavours to meld.

6. Serve with rice crackers or crackers/bread of choice.

CREAMY TUSCAN CHICKEN ORZO

By Landi Govender

INGREDIENTS

• 1 tablespoon olive oil

• 500g chicken breasts

• 2 tablespoon butter

• 1 large onion, sliced thinly

• 4 cloves garlic, crushed

• ½ teaspoon red chilli flakes

• 70g sundried tomatoes

• 250g orzo

• 2 teaspoons Dijon mustard

• 2 teaspoons dried oregano

• 3 cups chicken stock

• 250ml cream

• 3 cups baby spinach

• 50g parmesan cheese, grated

• ½ cup fresh basil, torn

• 2 teaspoons lemon juice

METHOD

1. Place chicken breasts on a cutting board covered with cling wrap, and cover the chicken with more cling wrap. Using a mallet or rolling pin, flatten the chicken breast to be of even thickness. Season each side lightly with salt and pepper and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side. Then remove and set aside.

3. Add butter to the skillet, along with the sliced onion, garlic, and red chilli flakes, and cook for about 5 minutes, until the onions have softened.

4. Add in the sundried tomatoes and dry orzo and toast for 3-4 minutes, stirring frequently.

5. Add a splash of the stock to de-glaze the pan, scrape up any browned bits on the bottom of the pot – this is flavour!

6. Stir in the Dijon mustard, oregano, and the rest of the stock. Allow to simmer. Place the chicken breasts back in the pan. Allow to simmer for 15 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan. Cook until both the orzo and chicken are fully cooked and most of the liquid is absorbed.

7. Once cooked through, remove the chicken breasts and thinly slice. Add the chicken back to the pan. Stir in the cream, parmesan, spinach, basil, and lemon juice. Adjust seasoning, and salt if necessary.

What is Orzo?

A rice grain shaped pasta. Made the traditional and authentic Italian way, and made with 100% durum wheat. Orzo is ideally used for risotto and in salads.

OVERSTUFFED PORTOBELLOS WITH CASHEW CREAM

By The South African Mushroom Farmers’ Association

Serves 6

INGREDIENTS

For the cashew cream

• 140g raw cashew nuts

• 125ml water

• 2 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil or avocado oil

• 1 clove garlic

• 2 tablespoons nutritional yeast

For the filling

• 250g baby button mushrooms, sliced in half

• 2 cloves garlic, finely grated

• 1 x 400g tin artichoke hearts, in brine, drained and sliced

• ¼ red onion, finely diced

• 2 spring onions, finely sliced

• handful baby spinach, roughly chopped

• 1 small bunch fresh basil, roughly chopped

• 1 small bunch dill, roughly chopped

• zest and juice of 1 lemon

• 6 large portobello mushrooms

• cold pressed extra virgin olive oil or avocado oil, for cooking

• salt and pepper, to taste

• lemon wedges, for serving

METHOD

For the cashew cream

1. Place cashew nuts in a small saucepan and cover with water.

2. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Drain, and then place the cashews in a high-powered blender along with the measured water, lemon juice, olive oil, garlic and nutritional yeast.

4. Season well with salt and pepper.

5. Blend on high until smooth, thick and creamy.

6. Taste to adjust seasoning and add more water or lemon juice if needed.

For the mushrooms

1. Heat a drizzle of cold pressed extra virgin olive oil in a nonstick frying pan or spray lightly with cooking spray.

2. Add the mushrooms and cook

until lightly golden and just tender.

3. Add the garlic and cook for 1 minute until fragrant.

4. Add the artichoke hearts and toss them in the garlic oil with the mushrooms.

5. Season everything lightly with salt and pepper.

6. Combine the rest of the filling ingredients in a bowl and add the warm mushrooms and artichokes.

7. Taste to adjust seasoning.

8. Heat oven onto grill setting.

9. Season the Portobellos with salt and pepper.

10. Place on a roasting tray, cap side down.

11. Dry roast for about 10 minutes, depending on their size, until tender and juicy.

To assemble

1. Spoon a little cashew nut cream onto each mushroom.

2. Fill with the baby button and artichoke filling.

3. Top with a little extra cashew cream.

4. Serve with lemon wedges on the side and enjoy!

thespekboomco.co.za

ONE-PAN PIRI-PIRI CHICKPEAS

By Sarah Graham

Serves: 2

Prep time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

• olive oil

• 1 red onion, diced

• 1 heaped teaspoon crushed garlic

• 1–2 tablespoons harissa paste

• 1 can chickpeas, drained and rinsed

• 1 can whole peeled tomatoes, roughly chopped

• 1 teaspoon sugar or honey

• 2 generous handfuls baby spinach

• salt and black pepper, to taste

• 1 tablespoon Greek yoghurt

• 1 tablespoon each chopped fresh flat-leaf parsley and basil

To serve

• 1 cup Greek yoghurt mixed with ¼ cup hummus + 1–2 teaspoon extra harissa paste stirred through

• fresh lemon zest and a squeeze of juice

• couscous, frying–pan flatbread (or store-bought flatbread), or pitta bread, warmed

METHOD

1. Add a dash of olive oil to a large frying pan over medium heat. Fry the onion, garlic and harissa paste for about 6 minutes, until the onions have softened.

2. Stir in the chickpeas and tomatoes, along with the sugar or honey, and simmer for 10 minutes.

3. Add the spinach and season with salt and black pepper. Swirl through the yoghurt, scatter over the parsley and basil, and serve immediately.

FLEXITARIAN TIP

Add 200g diced bacon or chorizo with the onion, garlic and harissa paste.

ONE-PAN PIRI-PIRI CHICKPEAS

‘ROASTED’ CAULIFLOWER TACOS

By Aiden Pienaar

This recipe was inspired by the famous Spanish Romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here.

Serves: 6

INGREDIENTS

• sunflower oil for frying

• ½ small head cauliflower, cut into florets

• salt to taste

• 60g green cabbage, thinly sliced

• ⅔ cup tomato salsa (pico de gallo)

• juice of ½ lime

• 6 warm corn tortillas

• fresh coriander for garnishing

For the Romesco-style sauce

• 1 whole tomato

• ½ tablespoon honey

• 1 teaspoon chopped garlic

• 1 teaspoon ground cumin

• 2 whole chipotle chillies in adobo sauce

• 50ml canola or sunflower oil

• ½ teaspoon ground black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1½ tablespoons lemon juice

• ⅓ cup (66g) cashew nuts, roasted

METHOD

1. First, make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened. Place the tomato with the rest of the ingredients in a blender and pulse until smooth. Keep

refrigerated.

2. Heat a little sunflower/canola oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown. Drain on paper towels and season with salt.

3. Mix the cabbage, pico de gallo and lime juice in a bowl.

4. Fill each taco by placing some of the cabbage salsa along the centre of the tortilla. Top with cauliflower and dollops of Romesco sauce. Garnish with fresh coriander.

CORN TORTILLAS

By Aiden Pienaar

Makes 55 tortillas

INGREDIENTS

• 2kg masa harina

• 4 teaspoons salt

• 6–8 cups warm water

METHOD

1. Combine the masa harina and salt in a large mixing bowl. Stirring continuously with a wooden spoon, gradually add enough warm water until a dough begins to form. Then, using your hands, knead the dough for 2 minutes in the mixing bowl, shaping it into a smooth ball. The dough should feel springy and firm, like Playdough. If it feels too wet and is sticking to your hands, add a few extra tablespoons of masa harina. If it feels too dry and crackly, add in an extra tablespoon or two of warm water.

2. Weigh out the dough into 30g balls. Place each ball between two pieces of clingfilm in the centre of a tortilla press and, in one swift motion, press the top part down to flatten the dough.

Alternatively, roll out each ball of dough with a rolling pin to 2–3mm thick and 12cm in diameter.

3. Heat a non-stick pan over medium heat. Once the pan is nice and hot, peel away the clingfilm and place the tortilla gently into the dry pan. Cook for about 40 seconds on each side, or until small brown spots or speckles begin to appear. The tortilla should puff up slightly.

4. Once the tortilla is cooked, place it on a plate and cover with a clean tea towel to keep it warm while you cook the remainder.

AVO PASTRY

TART (BUTTER SUBSTITUTE)

By The South African Avocado Growers’ Association

Serves: 8

Prep time: 30 minutes + resting

Cooking time: 30 minutes

INGREDIENTS

For the avo pastry

• 125ml (½ cup) mashed avocado

• 330ml (1⅓ cups) cake flour + extra

• 7.5g (½ tablespoon) baking powder

• 2.5g (½ teaspoon) salt

• approx. 60ml (¼ cup) cold water

For the filling

• 6 eggs

• 500g (2 cups) frozen peas, defrosted

• 125g (½ cup) crumbled feta

• salt and pepper

• 1 firm-ripe avocado, halved, stoned and peeled

• handful basil

METHOD

1. For the pastry, blitz the avo until smooth. Mix through the flour, baking powder, salt and just enough water until it comes together in a ball. Dust a surface with extra flour and knead until smooth. Cover in plastic wrap and rest for 20 minutes.

2. Roll the dough out into a circle of 5mm thickness.

Line a greased 23cm x 4cm deep quiche tin with the dough, trimming any overhang. Prick the base with a fork. Top with scrunched baking paper and baking weights (like dry beans). Refrigerate for 10 minutes.

3. Preheat the oven to 200° C. Bake the tart case for 10 minutes. Remove the baking paper and weights and bake for about 5 minutes or until light golden.

4. For the filling, blitz the eggs, 375g (1½ cups) of the peas and 80g (⅓ cup) of the feta. Season with salt and pepper. Pour into the tart case and bake for about 30 minutes or until just set. Cool to room temperature.

5. Make avo roses by placing one avocado half cut side down on a cutting board. Slice through the width into very thin slices.

6. Fan out the avocado slices into a straight line. Begin at one end and gently roll up into a spiral rose shape. Repeat with the remaining avo half.

7. Place the avocado roses on the tart with remaining 125 ml (½ cup) peas and 45 ml (3 tablespoons) feta. Top with basil. Serve.

Ginger

Ginger is a popular ingredient in Asian and Indian cuisine, it can also transform your daily meals into a powerhouse of wellness. It is one of the oldest cures for colds, nausea and ‘flu as it has antiinflammatory, anti-viral and antifungal properties.

Pro Tip:

Use a spoon to scrape the skin off easily and to get into all the hardto-peel nooks and crannies of a ginger root.

Multiple uses of ginger

• Sauces and glazes: grated or minced ginger adds a bright, spicy flavour to dishes like stir-fries, grilled meats, and roasted vegetables.

• Marinades: incorporate ginger into marinades for meats, tofu, or vegetables to infuse them before cooking.

• Soups and stews: finely chopped or grated ginger can be added to soups, broths and stews for warmth.

• Curries and stir-fries: ground or freshly grated ginger is a staple in many curry and stir-fry recipes, adding complexity and heat.

Did you know?

Ginger’s classification sparks debate: herb or spice? It’s definitely a spice!

• Teas and infusions: ginger tea is a popular beverage known for its soothing and digestive properties. Simply steep fresh ginger in hot water.

• Smoothies: fresh ginger adds a zingy kick to fruit or green smoothies.

• Salad dressings: grated or minced ginger can be incorporated into home-made salad dressings.

• Pickles and fermented foods: sliced or grated ginger can be added to pickles, kimchi and other fermented foods for that extra layer of flavour.

• Desserts: candied ginger or ginger syrup can be used as toppings or ingredients in desserts like ice cream, puddings, and fruit salads for a spicy-sweet twist.

Mains

winter wholesome

DID YOU KNOW

Oxtail is rich in Collagen, a vital protein for our body’s growth and repair. Oxtail must be slow-cooked to break down the connective tissue.

OXTAIL

By Dine with Didi

Serves 6

Prep time: 15 minutes (plus marinating time)

Cooking time: 3.5 - 4 hours

INGREDIENTS

• Oxtail pieces (small to medium-sized)

• 1½ teaspoons salt

• 1 teaspoon black pepper

• 1 tablespoon garlic paste

• 1 teaspoon ginger paste

• 1 teaspoon smoked paprika

• 2 sprigs fresh thyme

• 1 tablespoon Cajun spice

• 1 tablespoon exotic BBQ spice

• 1 tablespoon olive oil

• ½ tablespoon dark soy sauce

• 2 chopped leeks

• 1 chopped onion

• 115 g tomato paste

• ½ red bell pepper

• ½ yellow bell pepper

• 4 sweet piquant peppers

• 1 teaspoon honey

• 1 can red kidney beans

• 2½ cups part-cooked and refrigerated basmati rice

• salt and pepper to season

METHOD

1. Marinate the oxtail pieces in a mixture of salt, black pepper, garlic paste, ginger paste, smoked paprika, Cajun spice, exotic BBQ spice, dark soy sauce, chopped onion, and chopped leeks. Marinate for at least 4 hours or overnight.

2. In a braising pot, heat the olive oil and sear the oxtail pieces with honey over medium heat until they are golden brown on all sides. Set them aside.

3. In a food processor, combine the red bell pepper, yellow bell pepper, sweet piquant peppers, garlic paste, and ginger paste. Pulse until well combined.

4. In the same pot used for

searing, add the onions and leeks from the marinade. Fry until they start to brown.

5. Return the seared oxtail to the pot and add the processed mixture and tomato paste. Stir everything together and cover with a lid for 5 minutes to allow the oxtail to release its juices.

6. Once a thin layer of liquid forms, add 3 to 4 cups of hot water to the pot. Allow it to simmer and slow-cook for 3½ to 4 hours, adding more water as needed to keep the oxtail covered.

7. When the oxtail is tender and falls off the bone, stir in the part-cooked basmati rice, and red kidney beans, and season with salt and pepper.

BBQ STICKY CHICKEN

By Zamokuhle Mafuleka

Prep time: 50 minutes

Serves 9

INGREDIENTS

• 9 pieces of chicken (drumsticks and thighs)

• 1 tablespoon chicken spice

• 1 teaspoon smoked paprika

• 1 teaspoon white pepper

• ½ fresh lemon

• 1 garlic clove (minced)

• 2 tablespoons olive oil

• 1 cup BBQ marinade

• 1 teaspoon Dijon mustard

• 1 tablespoon brown sugar (can be replaced with honey)

• 1 tablespoon mayonnaise

• thyme

• parsley

• sesame seeds

METHOD

1. Preheat the oven to 190ºC.

2. Pat the chicken dry with a

paper towel and season with chicken spice, white pepper and garlic.

3. Add the thyme, a squeeze of fresh lemon and garlic, and then mix well.

4. Cover with cling wrap and let the chicken chill in the fridge for 20 minutes (do not freeze).

5. After 20 minutes, remove from the fridge and arrange the chicken on a baking tray. Grill for 35 minutes (tip: always turn the sides of your chicken after every 8 minutes to prevent it from getting burnt).

6. For the marinade, in a medium bowl add BBQ marinade, Dijon mustard, mayonnaise and brown sugar and stir until well mixed.

7. When the chicken is cooked through, baste the chicken with the marinade using a basting brush.

8. Return to the oven for 2 minutes on each side after basting to ensure that the marinade sticks to the chicken.

9. Garnish with sesame seeds and fresh parsley.

10. Serve with savoury rice or fresh garden salad.

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MINCE PILAU

By Shahistah Khan

Serves 6

Prep time: 15 minutes (plus marinating time)

Cooking time: 3.5 - 4 hours

INGREDIENTS

• 2 ½ cups parboiled salted rice

• 500g mince

• 1 teaspoon jeera seeds

• 4 Elaichi pods

• 2 cinnamon sticks

• sprig of curry leaves

• 5 peppercorns

• 1 chilli, slit

• 1 small onion, chopped

• 2 teaspoon Kashmiri chilli powder

• 1 teaspoon mutton masala

• 1 teaspoon jeera powder

• 1 teaspoon dhania powder

• ½ teaspoon turmeric

• 1 can chopped tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon salt

• ½ cup boiled water

• 1 teaspoon crushed ginger and garlic

• 1 teaspoon salt

• pinch of saffron in ¼ cup boiled water with a drop of yellow food colouring

• oil to cover the base of the pot

• 60g butter, cut into cubes

• ½ bunch chopped coriander

• ¼ teaspoon sugar (to neutralise acidity in tomatoes)

METHOD

1. In a pot on medium high heat, add the oil, onions, whole spices, chilli and curry leaves. Fry until onions become translucent.

2. Add the ginger and garlic with all of the other spices. Fry for a few seconds.

3. Add the mince and salt,

TOP TIP

Highly recommended to garnish with more dhania, pomegranate seeds and fried onions.

STORE LEFTOVERS IN

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mix well. When the mince changes colour, add the tomato, tomato paste and sugar.

4. Allow to cook with the lid on until the gravy thickens. At this stage add ½ cup water, and half the coriander leaves and cook for a few minutes.

5. Place the rice over the mince. Pour the saffron water over it all and garnish with the remaining coriander leaves. Spread butter all over. Place the lid on the pot, turn down the heat and allow to cook on low until the liquid dries up. Toss rice gently.

6. Serve with raita and enjoy!

MONGOLIAN CHICKEN

By David Kinyanjui

Serves 2

Prep time: 10 min.

Cooking time: 15 min.

INGREDIENTS

• 500g chicken thighs, skinless and boneless, cubed

• 2 tablespoons cornflour

• 1 green onion, sliced

• 1 teaspoon ginger, thinly sliced

• 1 teaspoon garlic, minced

• 1 tablespoon brown sugar

• 1 tablespoon hoisin sauce

• 1 tablespoon light soy sauce

• 1 tablespoon sesame oil

• vegetable oil for cooking

• water

• salt and pepper

• red chillies (optional)

METHOD

1. Season chicken with salt and pepper. Mix. Add the cornflour and coat evenly.

2. Heat some oil in a pan, add the chicken and fry until golden brown. Set aside.

3. Add brown sugar, hoisin sauce, light soy sauce and sesame oil to a bowl and mix.

4. In another bowl, add a tsp of cornflour and some water to make a slurry and mix until smooth.

5. In the same frying pan used to cook the chicken, add green onion, garlic & ginger. Sauté till fragrant.

6. Pour in the sauce as you stir. Pour the slurry & stir.

7. Let it come to a simmer to thicken.

8. Add the chicken and coat with the sauce, garnish with green onion & red chilli.

9. Serve with rice.

RED THAI GOCHUJANG SALMON CURRY

By Bibby’s Kitchen

Serves 4 INGREDIENTS

• coconut oil, for cooking

• 4 x 125g salmon fillets

• 2.5ml each of ground coriander, cumin and paprika

• fine salt

• 2 shallots, finely diced

• 2 cloves garlic, minced

• 15ml freshly grated ginger

• 1 stalk lemongrass, outer layer removed and discarded, finely diced

• 30ml Thai red curry paste

• 45ml peanut butter

• 10ml gochujang paste

• 45ml soy sauce

• 22.5ml lime juice

• 30ml fish sauce

• 15ml brown sugar

• 1 x 400g tin coconut milk

• 250ml chicken stock

• steamed basmati rice, to serve

• spring onions, thinly sliced, to serve

METHOD

1. Heat 15ml coconut oil in a nonstick pan.

2. Season the salmon on both sides with coriander, cumin, paprika and salt. Lay the salmon, skin side down, in the pan and cook for about 4 minutes.

Our weeknight curry relies on a good store-bought paste and gochujang, a spicy fermented paste popular in Korean cooking. Lemongrass, ginger and garlic add pungency and contrast to the richness of coconut milk and peanut butter. Swap the salmon for chicken – thighs or fillets – if you prefer. While the flavours are complex, the recipe is a cinch.

3. Turn and cook for a further 3 minutes, or to your liking.

4. Remove on to a plate and cover while you make the sauce.

5. In the same pan, sauté the shallots until softened, about 6 minutes.

6. Add the garlic, ginger and lemongrass, and cook for 2 minutes.

7. Stir in the curry paste, peanut butter and gochujang paste, and cook for another minute or two.

8. Add the soy sauce, lime juice, fish sauce and sugar. Pour in the coconut milk and stock, then bring to the boil. Simmer until reduced and thickened, around 15 minutes should do.

9. Lay the salmon in the sauce and heat through gently.

10. Serve with basmati rice, thinly sliced spring onions and toppings of your choice (roughly chopped roasted and salted peanuts, pickled red onion, fresh coriander). Offer with gochujang grizzle, if you like.

11. To make the gochujang drizzle, combine 5ml gochujang paste, 10 ml sesame oil, 10ml lemon juice, and 5 ml honey and a pinch of Maldon sea salt flakes. Drizzle over the salmon just before serving.

SPEEDY MUSHROOM STROGANOFF

By Sarah Graham

Prep time: 30 minutes

Cooking time: 30 minutes

Serves 4

INGREDIENTS

• 2 tablespoons olive oil, plus extra

• 1 medium onion, diced

• 1 clove garlic, finely chopped

• 1 teaspoon smoked sweet paprika

• 800g mixed mushrooms, chopped

• 1 cup good quality vegetable stock

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• ⅓ cup crème fraîche or Greek yoghurt

• 1 cup basmati or brown rice

• chopped fresh parsley, to garnish

METHOD

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and fry for about 8 minutes, or until the onion has softened. Add the paprika, stir, then transfer to a

bowl.

2. Add another dash of oil to the pot and fry the mushrooms for about 10 minutes over medium-high heat until golden and caramelised. Return the onion-garlic mixture to the pot. Stir in the stock and Worcestershire sauce, and simmer for 10 minutes with the lid off, or until thickened to your liking. Then, add the mustard and crème fraîche. Stir together then remove from the heat.

3. Meanwhile, in a separate pot, cook the rice according to the packet instructions, until fluffy. Serve the rice in warmed bowls topped with the stroganoff. Garnish with a little chopped fresh parsley.

From coast to kitchen best way to cook fish locally caught

Dorado

Cooking fish to perfection requires understanding each fish’s texture, flavour profile, and cooking methods that highlight its best qualities.

Angelfish

Best pan-fried or grilled. Season with simple herbs and spices, then cook for 3-4 minutes per side.

Cape Gurnard

A great fish for grilling or in a sauce. It has a firm texture that holds up well in curries and stews. It absorbs flavours without disintegrating.

Dorado

Excellent for grilling or searing. Grill for 4-5 minutes per side after marinating in citrus-based sauce. Alternatively, sear in a hot pan with butter for 2-3 minutes per side.

Haddock

Best for baking or smoking. For baking, cover with a breadcrumb topping and bake at 190°C for 20-25 minutes. For smoking, follow traditional methods for flavour.

Hake

Ideal for baking or poaching. Bake with white wine and herbs at 190°C for 20-25 minutes. To poach, simmer in a light broth for 10-12 minutes. Also great for making fish soup.

Kabeljou (Kob)

This fish works well grilled or pan-fried. Grill with herbs for 5-6 minutes per side, or pan-fry in butter for 3-4 minutes per side.

Kingclip

Best for roasting or baking. Roast with olive oil, garlic, and lemon at 200°C for 20-25 minutes. Alternatively, bake in a light sauce at 190°C for 2025 minutes.

Monkfish

Great for roasting or baking. Wrap in prosciutto and roast at 200°C for 20-25 minutes. Or bake in a creamy sauce for a similar duration.

Snoek

Often smoked or grilled/braaied. Braai with a sweet and tangy glaze for 5-6 minutes per side. For smoking, follow traditional methods for best results.

Sole

Best pan-fried or baked. Pan-fry in butter for 2-3 minutes per side, or bake with lemon juice at 190°C for 15-20 minutes.

Swordfish

Perfect for grilling or broiling. Grill with salt and pepper for 4-5 minutes per side, or broil in the oven for a similar duration.

Trout

Great for grilling or baking. Grill whole after stuffing with herbs for 5-6 minutes per side. Alternatively, bake with butter and lemon for 15-20 minutes at 190°C.

Tuna

Best seared or grilled. Sear in a hot pan for 1-2 minutes per side for a rare centre. For grilling, keep it quick at 2-3 minutes per side.

Yellowtail

Ideal for braaing or pan-frying. Grill for 4-5 minutes per side, or pan-fry with butter and herbs for 3-4 minutes per side.

PRO TIP

For the smoothest mashed potatoes, use a potato ricer. Passing the cooked potatoes through it eliminates even the tiniest lumps, unlike a traditional potato masher.

SEAFOOD COTTAGE PIE

By Nwabisa Lisa

INGREDIENTS

• seafood (prawns, hake fillets, smoked salmon cut offs)

• finely chopped carrot

• green, red, and yellow pepper, chopped

• 1 sliced red onion

• mashed potato

• Parmesan cheese

• cheddar cheese

• fish spice

• garlic flakes

• olive oil

• 1 fresh lemon, to garnish

• fresh dill, to garnish

• salt & pepper

• lemon zest

• 4 tablespoons flour

• ½ cup breadcrumbs

• 1 cup milk

• 1 tablespoon butter

• white cheddar cheese

• chopped fresh basil and fresh coriander

METHOD

For the white sauce

1. Melt the butter in a saucepan on medium heat.

2. In a cup, add cold milk and flour and stir until it is smooth. Add the milk mixture to the saucepan slowly while stirring using a whisk to make sure you don’t have lumps.

3. Season with salt, pepper, garlic flakes and then add your white cheddar cheese until you get a smooth consistency.

For the seafood

1. Pre-heat the oven to 180ºC.

2. Season the prawns with salt and pepper, and lemon zest. Then sauté the prawns in a pan with oil, for 3 minutes and set aside.

3. Season the hake with fish spice and drizzle a bit of flour

over it. In the same pan, add some butter and fry the fish for 2 minutes on each side. The fish will cook further in the oven.

4. In an oven dish, layer the seafood, vegetables and herbs, and the sauce. Then place the mashed potatoes on top of everything, until you cannot see what is underneath.

5. Etch lines into the mashed potato with a fork; be as creative as you want to.

6. Drizzle the breadcrumbs over the mashed potato.

7. Place the cottage pie in the oven for 20 minutes to allow the vegetables to cook.

8. Garnish with lemon and dill.

MUSHROOM RISOTTO

By Chef Phenyo

Cooking time: 30 minutes

Serves: 4-5

INGREDIENTS

• 1 cup (200g) risotto

• 1 cup (250ml) white wine

• 2 cups (500ml) chicken stock

• 3 shallots (finely diced)

• 1 tablespoon garlic (finely diced)

• 4 leaves fresh thyme

• 1 tablespoon butter

• 2 teaspoons garlic powder

• 250g Portabellini or brown mushrooms (sliced)

• 1 tablespoon olive oil

• 2 tablespoons Parmesan shavings

METHOD

1. In a hot rondeau or stock

pot drizzle some olive oil and sauté the mushrooms and thyme leaves until the mushrooms are cooked. Season with salt and pepper.

2. Remove the mushrooms from the pot. In the same pot melt a cube of butter, add the shallots and sauté until translucent. Add the garlic, some thyme leaves, garlic powder and sauté for 5 minutes.

3. Add the risotto rice and toast for about 2 minutes. Add wine and chicken stock and stir

4. Cover the pot and leave to simmer, stirring every 5-6 minutes until the rice is soft. Season with salt and pepper, add the cooked mushrooms and a generous amount of Parmesan cheese shavings.

5. Garnish with Parmesan shavings and thyme leaves. Serve warm.

TOP TIP

If you do not consume alcohol (although alcohol evaporates once heated), replace white wine with a cup of chicken stock.

VEGAN PANEER MAKHANI WITH BASMATI RICE

WHOLE ROASTED FISH WITH ASIAN FLAVOURS, NUOC CHAM & A GREEN PAPAYA SALAD

By Abalobi’s ‘Fish With A Story’

Serves: 4-6

Prep time: 30 minutes

Cooking time: 25 minutes

Works well with: Cape Bream or Carpenter (Silvers)

Food stylist Sam Linsell of Drizzle and Dip adds an Asian take to her fish with a story. Roasted whole with punchy Asian flavours of lime, ginger, garlic and soy with a delicious nuoc cham sauce to drizzle over.

INGREDIENTS

• 2 whole Cape Bream or Carpenter

VEGAN PANEER MAKHANI WITH BASMATI RICE

By The Vegan SA

Serves 4

Vegan and Gluten-Free

A comforting winter dish featuring tofu simmered in a rich and aromatic tomato-based sauce, infused with Indian spices. Perfect for cosy nights in, this gluten-free and vegan rendition of the classic Indian dish is sure to warm you up during the colder months.

INGREDIENTS

• 1 medium onion, finely chopped

• 3 tablespoons coconut oil

• 1 level teaspoon Gorima’s tea masala (my secret ingredient)

• 4 sprigs coriander

• 2 garlic cloves, sliced

• 1 lime or half a lemon, sliced

For the garnish (all optional)

• crispy fried shallots (storebought)

• sliced spring onions

• fresh coriander

• lime wedges

For the basting sauce

• 1 tablespoon sesame oil

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• small piece of ginger, grated

For the nuoc cham dipping sauce

• 3 tablespoon fish sauce

• 3 tablespoon rice wine vinegar

• 2 tablespoon fresh lemon juice

• 50g caster sugar

• 1 long red chilli, finely chopped

METHOD

2. Preheat the oven to 180ºC and line a baking tray with parchment.

3. Cut a few diagonal slits into the flesh of the fish and mix the basting ingredients. Liberally brush the fish with this basting inside the cavity and on either side, making sure to get into the grooves.

4. Fill each cavity with 2 sprigs of coriander, a sliced garlic clove and a couple of slices of limes. Season with salt and pepper.

5. Roast for 25 minutes or until cooked.

6. While the fish is roasting, mix up the Nuoc Cham sauce and make the salad.

7. Serve the fish whole on a platter garnished with items of your choice.

1. Make the papaya salad by using shredded papaya and carrots and sprinkling over sliced spring onion or shallots, fresh coriander, basil (or Thai basil) and mint leaves, and chopped up roasted salted peanuts. You could also scale up the nuoc cham dipping sauce and use some of that to dress the salad.

• 1 heaped teaspoon medium masala

• ¼ teaspoon turmeric

• 1 teaspoon ginger & garlic paste

• 1 level teaspoon salt (or to taste)

• 2 x 350g PlantLove Paneer, cubed

• 1 can PlantLove Tomato Soup

• 1 can of coconut milk

• 3 teaspoons jaggery (or sweetener of choice)

For the rice

• 1 cups basmati rice

• Salt to taste

• Water to boil

METHOD

1. Rinse the basmati rice under cold water until the water runs clear. Then, soak the rice in water for about 30 minutes.

2. In a large pot, bring water to boil. Add salt to taste. Drain the soaked rice and add it to the boiling water. Cook uncovered

for about 8-10 minutes or until the rice is tender yet firm to the bite. Drain the rice and set aside.

3. In a separate pan, heat coconut oil over medium heat. Add chopped onions and fry until golden brown.

4. Add ginger garlic paste and fry for another few seconds.

5. Lower the heat and add turmeric, tea masala, and medium masala. Fry for a few seconds until fragrant.

6. Pour in the can of tomato soup and coconut milk. Stir well to combine. Cook on medium heat with the lid on until it comes to a boil.

7. Add the cubed vegan paneer to the sauce along with salt and jaggery (or sweetener of choice). Let it simmer for another 5 minutes on medium heat.

8. Serve the vegan paneer makhani over the cooked basmati rice. Drizzle coconut milk and garnish with fresh coriander leaves before serving.

TOMATO & CHORIZO BAKED SAMP

By Leopard’s Leap

Serves: 2

INGREDIENTS

• 1 cup samp

• 2 cups water

• 1 can diced tomatoes

• 1 chorizo sausage, sliced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• salt and pepper to taste

• fresh basil to garnish

METHOD

1. Rinse the samp under cold water until the water runs clear. Place it in a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, or until the samp is tender. Drain any excess water.

2. Preheat the oven to 190°C.

3. In a skillet, cook the sliced chorizo sausage until browned and crispy. Remove from the skillet and set aside.

4. In the same skillet, add the chopped onion and garlic and sauté until softened, about 5 minutes.

5. Add the diced tomatoes, paprika, dried oregano, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes.

6. Mix the cooked samp with the tomato mixture. Transfer to a baking dish.

7. Top with the cooked chorizo slices.

8. Bake in a preheated oven for 20-25 minutes.

9. Serve hot and finish off with fresh basil.

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QUICK & EASY CRISPY SPICED PORK FILLET OVER RICE

By SA Pork

Discover the quick-fix secret to a crispy delight with our Sizzling Skillet Crispy Pork. Thinly sliced pork fillet meets a seasoned crust and a sizzle in the pan for that perfect crunch. Served over steamy white rice with a side of colourful stir-fried veggies, all smothered in your favourite sauce. This easy, high-flavour dish is the midweek pickme-up to please everyone at the table!

Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 4

INGREDIENTS

pork fillet, thinly sliced for quick

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• oil for pan-frying

• cooked white rice (consider using quick-cook or pre-cooked rice)

• pre-cut stir-fry vegetable mix (to save on prep time)

• store-bought sauce (such as sweet and sour or your preferred Asian sauce)

• optional garnishes: chopped green onions or cilantro, sesame seeds

METHOD

1. Season the flour with salt, pepper, and garlic powder on a plate.

2. Beat the eggs in a shallow bowl. Coat the pork slices first in egg and then in the seasoned flour.

3. Heat a few tablespoons of oil in a large skillet over medium-high heat.

4. Fry the pork in batches until golden and crisp, about 2-3 minutes per side.

5. Remove and set aside on a paper towel-lined plate.

6. Wipe the skillet clean, add a little more oil, and toss in the stir-fry vegetables.

7. Cook for about 2-3 minutes until slightly softened but still crunchy.

8. Return the pork to the skillet with the vegetables, lower the heat to medium,

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PORK FILLET WITH LEAF POTATOES & MUSCADEL CREAM SAUCE

TOP TIP

It's okay to eat pork pink (medium-rare), the same way you would beef or lamb steak. Pork is naturally low in fat, so be careful not to cook it too dry.

PORK FILLET WITH LEAF POTATOES & MUSCADEL

CREAM SAUCE

By SA Pork

Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4

INGREDIENTS

For the potatoes

• 1.5kg large potatoes

• 180ml (⅔ cup) butter or pork fat, melted

• small handful of bay, thyme or rosemary leaves

• salt and pepper

For the sauce

• 1 small onion, finely chopped

• 1 clove garlic, finely chopped

• sprig of thyme

• butter, for shallow frying

• 60ml (¼ cup) (red or white) muscadel

• 30ml (2 tablespoons) brandy (optional)

• 250ml (1 cup) fresh cream

• 5-10ml (1-2 teaspoons) cornflour mixed with a little water

• salt and pepper

For the pork

• 2 (about 800g each) pork fillets

• olive oil

METHOD

For the potatoes

1. Using a sharp knife or a mandolin, slice the potatoes as thinly as possible.

2. Put the potato slices in a large bowl, pour the fat/butter over and season well with salt and pepper. Toss the potatoes until well-coated in fat/ butter.

3. Layer the potatoes in small stacks and then put the stacks on their sides in an ovenproof dish. Sprinkle over the bay,

thyme or rosemary leaves and roast for 1 hour and 15 minutes.

For the sauce

1. Sauté the onions, garlic and thyme in butter until soft. Add the muscadel and reduce until slightly thickened.

2. Add the cream and brandy (if using) and simmer for 5 minutes. Stir in the cornflour paste and allow sauce to thicken slightly.

3. Season with salt and pepper, strain (if you prefer) and transfer to a gravy boat.

For the pork

1. Toss the meat in olive oil and season all over with salt and pepper. Grill, fry or braai the fillets until cooked to your liking.

2. Set aside to rest for 5-10 minutes.

To Serve:

Serve the meat sliced in thick medallions with the sauce and the potatoes on the side.

PAIR WITH

Paul René

Paul René Pinot Noir Chardonnay paulrenemcc.co.za

PORK AND FENNEL MEATBALLS WITH TOMATO SAUCE

PORK & FENNEL MEATBALLS WITH TOMATO SAUCE

By SA Pork

Prep time: 30 minutes

Cooking time: 30 minutes

Serves 6

This is a welcome, fresh update from your regular, popular beef meatball recipe. Serve these hearty Pork and Fennel Meatballs with pasta, mashed potato or with crusty bread.

INGREDIENTS

For the sauce

• 5ml olive oil

• 3 cloves garlic, crushed/grated

• 800g (2 cans) whole Italian tomatoes, blitzed to a smooth pulp

• 10ml (2 teaspoons) sugar

• salt and pepper, to taste

For the meatballs

• 30ml olive oil

• 1 onion, finely chopped

• 1 fennel bulb, finely chopped (save some of the fronds for serving)

• the rind of a small lemon, finely grated

• 10ml smoked paprika

• 1kg pork mince (from pork leg)

• salt and pepper, to taste

METHOD

Prepare the sauce

1. Heat the oil in a medium pot and fry the garlic over medium heat until golden. Add the smooth tomatoes, sugar, salt and pepper and bring to a boil. Simmer uncovered for about 15 minutes or until reduced by a third. Set aside.

Prepare the meatballs

1. In a wide pan, heat the oil and fry the

onions, fennel and lemon rind until it is soft and fragrant. Remove from the heat and transfer to a mixing bowl, adding the smoked paprika, mince, salt and pepper. Mix well.

2. Shape into balls (about 4-5 cm in diameter).

3. Using the same pan as before, add more olive oil and fry the meatballs on all sides over medium heat until just cooked. Serve with the warm tomato sauce, scattered with fennel fronds (and pasta/starch of your choice, optionally).

Tips for moist and flavourful pork meatballs

Use fatty pork: choose ground pork with at least 20% fat for tender, juicy meatballs.

Add moisture: incorporate soaked breadcrumbs, panko, or crushed crackers. Soak them in milk or broth for extra flavour.

Season generously: since pork is milder, add plenty of herbs (parsley, oregano), spices (garlic or onion powder), and umami-rich ingredients (Worcestershire sauce or Parmesan).

Include aromatics: sauté onions and garlic for added depth. Cool before mixing with the meat.

Mix lightly: avoid over-mixing to prevent dense meatballs. Combine just enough to integrate ingredients.

Shape evenly: use an ice cream scoop to create uniformly-sized meatballs for even cooking.

PORK NECK STEAKS WITH LEMON & SAGE PASTA

By SA Pork

Serves: 4

Prep time: 35 minutes

Cooking time: 25 minutes

Serve each guest a whole pork steak, or cut the cooked meat into strips and mix it through the sauce to stretch it further.

INGREDIENTS

• 4 boneless pork neck steaks

• sea salt flakes and freshly ground black pepper

• zest and juice of 1 small lemon

• a large knob of butter

• 30 ml olive oil

• 2 whole garlic cloves

• 12 sage leaves

• 400g button mushrooms, halved

• 250ml cream

• 300g tagliatelle

• 60ml pine nuts, toasted

• 25ml grated Parmesan

METHOD

1. Season the pork with salt, pepper and lemon zest to taste.

2. Melt the butter with the oil in a thick-based pan and fry the garlic and sage leaves until the sage is crispy and the garlic is fragrant.

3. Remove the leaves and keep them for garnishing; scoop out the garlic and discard or use it in another dish.

4. Fry the pork in the fragrant butter and oil until it forms a golden-brown crust on all sides.

Don’t turn the meat too often, and remember to fry the sides as well – use your braai tongs.

5. Once the meat is browned to your liking, set it aside to rest while you make the sauce.

6. Fry the mushrooms in the same pan until golden brown. Add a little more butter and oil if necessary. Season to taste with salt, pepper and lemon juice.

7. Pour the cream into the pan and simmer until reduced by half.

8. For the last 5 minutes, put the pork back in the pan with the sauce and cover it with a lid. Meanwhile, cook the pasta in salted water until al dente.

9. Mix the cooked pasta with the mushroom sauce and dilute as necessary with another splash of pasta water to ensure that the rich sauce coats all the pasta ribbons.

10. Spoon the pasta onto a serving platter and arrange the cooked pork on top with the crispy sage leaves and nuts.

11. Serve immediately with Parmesan and extra freshly ground black pepper.

HEARTY BUTTER CHICKEN CURRY

By Cooking with KaMadikizela

Serves 8

INGREDIENTS

• 1 kg chicken fillets

• 30ml oil

• 100ml tomato puree

• 2 teaspoons tomato paste

• 250ml fresh cream

• 1 whole onion

• salt & pepper (optional)

• 2 teaspoons turmeric

• 1 teaspoon garam masala

• 1 tablespoon paprika

• 1 teaspoon chicken stock

• 30g Marvello butter

• 1 teaspoon crushed ginger & garlic

• bay leaves

METHOD

1. Preheat oven to 160°C

2. Wash and dry the chicken fillets. Cut into medium cubes.

3. In a baking tray mix the chicken cubes, turmeric, paprika & oil. Bake in the oven for 25-20 minutes. Set aside.

4. In a separate skillet, add butter, garlic and ginger, bay leaves and garam masala. Add the onion and stir-fry until brown. Season with stock, then add the tomato puree and fresh cream. Allow the sauce to simmer for 5 minutes.

5. Add the chicken and tomato paste and simmer for

TOP TIP

When buying stewing pork, select an economical combination of on-thebone pork chunks; ensure enough meat in the variety packs. I like to combine stewing pork with a portion of pork goulash (cubes) to make sure.

PORK STEW WITH TOMATO GRAVY

By SA Pork

Prep time: 45 minutes

Cooking time: 150 minutes

Serves 6

This rich, meaty Pork Stew with Tomato Gravy will have the whole family asking for more! Simmer the stew to get maximum flavour from the tougher meat cuts, and serve with samp and beans for a traditional twist.

INGREDIENTS

• 1.5kg pork stewing meat (make sure it includes at least 3-4 pork knuckle slices)

• 500g pork goulash

• 30ml oil

• salt and pepper to taste

• 2 large onions, chopped

• 1 large green chilli, chopped

• 5ml each chopped ginger and garlic

• 30ml meat masala

• 2 tablespoons tomato paste

• 125ml chutney

• 350ml meat stock

• a bouquet garni

• 3 large carrots, peeled and cut into thick slices

• 1 tin (400g) chopped tomatoes

• 30ml flat-leaf parsley

METHOD

1. Heat the oil in a thick-based pot and brown the meat. Work in batches, ensuring the meat has a lovely golden-brown crust all over – season with salt and pepper.

2. Brown the onion and chilli in the same pot. Once the onion

PAIR WITH

is soft and translucent, add the garlic, ginger, spices, tomato paste and chutney. Stir-fry for another minute.

3. Return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on.

4. Stir in the carrots and chopped tomato and check the seasoning, add a pinch of sugar and salt and pepper if you like.

5. Simmer the stew gently for another 1–1.5 hours or until the meat is tender and the gravy deliciously thick. Serve with a sprinkling of fresh herbs, buttery samp, beans and your favourite greens.

LAMB KNUCKLES

By Raymond Ncube

Prep time: 45 minutes

Cooking time: 150 minutes

Serves 6

INGREDIENTS

• 2kg lamb knuckle

• sea salt

• black pepper

• flour to dust

• extra virgin olive oil

• 30g butter

• lamb spice rub

• 2 onions finely diced

• 2 medium carrots finely diced

• 2 stalks of celery, finely diced

• 3 cloves of garlic, finely chopped

• 1 cup of good red wine

• 400g chopped tomatoes (fresh or tinned )

• 1 teaspoon of tomato paste

• 2 tablespoons of lamb stock stirred into 500ml hot water

• handful of chopped Italian parsley

• zest of one lemon (optional)

• Parmesan shavings

METHOD

1. Preheat the oven to 160°C.

2. Dust the knuckles with the flour. Add a splash of oil to your Le Creuset Casserole and brown the knuckles well. You will have to do this in batches, otherwise they will stew instead of brown.

3. Set the knuckles aside.

4. In the same pot add the butter, another glug of olive oil if necessary, the lamb spice rub and the onions. Saute until the onions are translucent, then add the carrots, celery and garlic and

sauté for a few more minutes.

5. Pour in the red wine and deglaze the pan.

6. Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so the alcohol evaporates.

7. Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.

8. Make sure the lid is firmly on before putting it into the preheated oven for at least 2 hours until the lamb is falloff-the-bone tender.

9. Check the seasoning and serve on creamy mashed potatoes with the Parmesan.

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ORANGE CHICKEN

By Shahistah Khan

INGREDIENTS

• 1 whole chicken, washed and cut

For the marinade

• 1 teaspoon freshly chopped garlic

• 1 teaspoon crushed green chillies

• ½ teaspoon onion powder

• ½ teaspoon Methi masala

• 1 teaspoon salt

• ½ teaspoon freshly cracked black pepper

• 3 tablespoons mayonnaise

• 1 tablespoon mustard sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon chilli flakes

• ½ small lemon, juiced

Other

• ½ teaspoon jeera seeds

• 2 peppercorns

• 1 cinnamon stick

• 3 tablespoons ghee

• ½ small onion, finely chopped

• ½ cup fresh cream

METHOD

1. In a flat pot on medium high heat, add the ghee, onions and whole spices. Fry until onions turn translucent.

2. Add the marinated chicken. Mix well.

3. Cook for 5 minutes without the lid. Then place the lid back on.

4. Cook until liquid is released from the chicken and starts to thicken.

5. Add the cream. Give it a good mix. Cook for 5 more minutes.

6. Garnish with chopped coriander and chilli flakes.

7. Serve immediately and enjoy!

CREAMY SAMP WITH MUSHROOM

PUREE, SAUTÉED

WILD MUSHROOMS & PARMESAN

By Leopard’s Leap

Serves: 2

INGREDIENTS

• 1 cup samp

• 2 cups water

• 1 cup milk

• 1 cup cream

• 2 cups mixed wild mushrooms

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons butter

• ½ cup grated parmesan cheese

• salt and pepper to taste

METHOD

1. Rinse the samp under cold water until the water runs clear. Place it in a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, or until the samp is tender. Drain any excess water.

2. In a separate pot, heat the milk and cream over low heat until warm. Add the cooked samp to the milk mixture and stir to combine. Cook for an additional 10 minutes, stirring occasionally, until the mixture is creamy. Season with salt and pepper to taste.

Enjoy with generous glass of the smooth Leopard’s Leap Merlot.

3. In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the mixed wild mushrooms and cook until they are golden brown and tender, about 8-10 minutes. Season with salt and pepper.

4. To make the mushroom puree, blend half of the sautéed mushrooms with a splash of cream until smooth. Add more cream as needed to achieve a smooth consistency.

5. To serve, spoon the creamy samp onto a plate, top with the sautéed wild mushrooms, drizzle with the mushroom puree, and sprinkle with grated Parmesan cheese.

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COMFORTING BUTTERBEAN ROTIS

By Sarah Graham

Prep time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

• 1 onion, finely diced

• 1 teaspoon crushed garlic

• 1 teaspoon grated fresh ginger

• olive oil

• 1 teaspoon each garam masala, ground cumin, ground coriander and ground turmeric

• 2 cans butter beans, drained and rinsed

• 1 can coconut milk

• 2 handfuls baby spinach

To serve

• squeeze of lemon juice + plain yoghurt, optional

• store-bought crispy onion sprinkles, optional

• chopped fresh coriander

• rotis

METHOD

1. Fry the onion, garlic and ginger with a dash of olive oil in a large pan over medium heat for 8 minutes, or until the onions have softened.

2. Stir in the spices and cook for a minute. Add the butter beans and coconut milk, lower the heat and simmer for 10 minutes.

3. Remove the curry from the heat and stir through the spinach until just wilted. Check for seasoning, add suggested toppings and serve warm.

4. If using store-bought rotis, wrap them together in foil and warm in a dry pan.

FLEXITARIAN TIP

fry 1–2 diced chicken fillets along with the onions and spices.

MILD LAMB CURRY & NAAN BREAD

By Chef Phenyo

Serves: 4 – 6

Cooking time: 1 hour

INGREDIENTS

For the marinade

• 650g stewing lamb

• 150g plain yoghurt

• 1 tablespoon paprika

• 2 tablespoons curry paste

• 2 teaspoons ground cumin

• 2 teaspoons mother-in-law spice

• ½ teaspoon cayenne pepper

• 1 tablespoon garlic powder

• salt & pepper to taste

For the curry

• 1 tablespoon cooking oil

• 1 onion (finely chopped)

• 2 tablespoons garlic (finely chopped)

• 2 bay leaves

• 1 tablespoon curry powder

• 150g plain yoghurt

• 50g tomato paste

• salt & pepper to taste

METHOD

1. Put the lamb in a bowl

and season with salt and pepper, paprika, garlic powder, cayenne pepper, ground cumin, mother-inlaw spice, curry paste and yoghurt.

2. Mix well, cover with cling wrap, place in the fridge and leave to marinate for 30 minutes to an hour.

3. Heat the oil in a pan and brown the lamb on both sides.

4. Remove the meat from the pan and in the same pan add a cube of butter. Sauté

SWARTLAND WINERY’S light Moscato is a sweet sparkling wine that is lower in alcohol. It offers abundant rose and Turkish delight on the nose with a charming freshness of tropical fruit and muscat, amplified by a light fizz and rhubarb spice.

SWARTLAND WINERY’S light Moscato is a sweet sparkling wine that is lower in alcohol. It offers abundant rose and Turkish delight on the nose with a charming freshness of tropical fruit and muscat, amplified by a light fizz and rhubarb spice.

Serve chilled and enjoy as an aperitif or as an accompaniment to mild Indian dishes or a Cape Malay chicken curryideal for brisk Autumn evenings.

Serve chilled and enjoy as an aperitif or as an accompaniment to mild Indian dishes or a Cape Malay chicken curryideal for brisk Autumn evenings.

www.swartlandwinery.co.za

www.swartlandwinery.co.za

DRINK RESPONSIBLY. NOT FOR PERSONS UNDER THE AGE OF 18.

NOT FOR PERSONS UNDER THE AGE OF 18.

1. the onions until translucent, add garlic and sauté for 5 minutes.

2. Add curry paste and tomato paste and leave to cook for 5 minutes, then add the bay leaves.

3. Put the lamb back into the pan and add the remaining marinade. Then add a little bit of water and leave to simmer until the water is almost evaporated. Continue to pour a little bit of water gradually into the stew until it evaporates. Repeat this process until the lamb is tender.

4. Once the stew has reduced and thickened, add plain yoghurt and mix thoroughly. Add some salt and pepper to taste. Serve warm.

NAAN BREAD

By Chef Phenyo

Prep time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

• 500g all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon dry yeast

• 2 teaspoons sugar

• 300g plain yoghurt

• 5 tablespoons of milk

• splash of olive oil

• pinch of salt

• 5 cubes butter

• 1 tablespoon garlic

• 2 teaspoons parsley (finely chopped)

METHOD

1. In a bowl sift flour and baking powder, then add the dry yeast and sugar and mix thoroughly.

2. Add the yoghurt and milk, and use a mixer or hands to form the mixture into a dough.

3. Place a large or medium pan over mediumhigh heat. While waiting for the pan to heat, sprinkle some flour on a clean and dry surface and divide the dough into mini balls. Roll out each ball on the floured surface.

4. Cook the naans on the hot pan, leaving for 2 - 3 minutes on each side. You will know it’s time to flip your dough when the uncooked side starts forming bubbles.

5. In a small bowl melt butter and add garlic and parsley. Spread the garlic-butter mix over each naan bread using a brush. Serve.

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PAIR WITH

Lanzerac Merlot lanzerac.co.za

INSTANT POT BIRYANI

By Cariema Isaacs

Prep time: 30 minutes

Cooking time: 15 minutes

Serves: 6–8

INGREDIENTS

For the yoghurt marinade

• 1 cup (250ml) plain yoghurt or buttermilk/amasi

• 2 tablespoons (30ml) garlic and ginger paste

• 2 tablespoons (30ml) biryani masala

• 1 tablespoon (15ml) garam masala

• 1 teaspoon (5m) kashmiri chilli powder or pakco roasted masala

• ½ teaspoon (2.5ml) turmeric

• 1 tablespoon (15ml) ground cumin

• ½ teaspoon (2.5ml) saffron threads

• 2 teaspoons (10ml) salt

• 1 ripe tomato, skinned and grated

• 1 fresh green chilli, split lengthwise

Preparing the marinade with the meat

1. Dab the lamb pieces with a paper towel to remove all the excess moisture. This allows the marinade to adhere to the lamb.

2. Mix all the marinade ingredients in a bowl. Add the portions of meat and mix well. Cover with plastic wrap and set aside.

For the biryani

• 700g shoulder or leg of lamb portions, bone in

• ½ cup (125ml) canola or vegetable oil

• 3 potatoes, peeled and halved or quartered, patted dry with a kitchen towel

• 3 onions, thinly sliced

• 2 cardamom pods, slightly

bruised

• 2 cinnamon sticks

• 2 bay leaves

• 3½ cups (875ml) water

• 2 cups (500ml) basmati rice, rinsed until the water runs clear, drained

• ½ cup (125ml) brown lentils, cooked in 2 cups (500 ml) water for 10 minutes, rinsed and drained, or canned lentils, rinsed and drained

• salt to taste

• 50g butter

• 4–6 hard-boiled eggs

• 10 strands saffron threads, soaked in 2 tablespoons (30ml) warm water

METHOD

1. You won’t need the lid of the Instant Pot during the first phase of the cooking process. Set the Instant Pot to the sauté setting on high, which means you’ll press sauté three times.

2. Add the oil and then, once the oil is warm, add the potatoes and fry until golden and crisp on the outside but not yet cooked on the inside. Remove with a slotted spoon and set aside in a bowl.

3. Add the onions and fry for 15–20 minutes or until the onions are golden. Remove half of the onions with a slotted spoon and set aside in a bowl.

4. Press cancel on the Instant Pot. Add the meat and yoghurt marinade, the cardamom, cinnamon and bay leaves, and ½ cup (125 ml) water to the Instant Pot.

5. Move the vent to the Sealing Position. Select the pressure cook setting and cook on high pressure for 25 minutes.

6. Once done, allow the pressure to release naturally, i.e. wait for the pin to drop.

7. When the pressure is

released, place the partially fried potatoes in between the meat, then add half the rinsed rice, ensuring that you spread out the rice to cover the meat and potatoes.

8. Cover the rice with a layer of brown lentils. At this stage, sprinkle 1 teaspoon (5ml) salt over the lentils. Add the remaining rice and spread this out over the lentils.

9. Add the remaining 3 cups (750ml) water and secure the lid.

10. Move the vent up to the sealing position. Push Meat/ Stew on medium pressure and set the time to 7 minutes.

11. Once done, allow the pressure to release naturally, i.e. wait for the pin to drop.

12. When the pressure is released, dot the partially cooked biryani with cubes of butter, pushing it down into the rice, ever so gently. Do the same with the hardboiled eggs. Pour the saffron strands and water over the rice and eggs.

13. Secure the lid of the Instant Pot again and move the vent up to the sealing position. Allow the biryani to rest for about 20 minutes until the rice has puffed up.

14. To serve, remove the inner pot of the Instant Pot and set it down on the kitchen table surface. Place a large serving platter or large bowl over the inner pot and upend it.

15. Allow it to stand like this for about 2 minutes, then gently lift the inner pot to expose the different layers of the biryani.

16. Remove any remaining contents from the inner pot, add them to the rest of the biryani and serve with Tomato and Onion Relish.

Winter Produce GUIDE

Seasonal fruits and vegetables are fresher and taste far better due to being harvested at their peak ripeness; they also offer a superior taste compared to out-ofseason alternatives. Produce that is not in season undergoes early picking, cooling, and heating that reduces the flavour. Additionally, seasonal ingredients are typically more affordable when they are abundant and readily available. Moreover, purchasing in-season produce supports local farmers, reduces environmental impact, and can be more budget-friendly!

APPLES

AVOCADOS

BANANAS

GOOSEBERRIES

GUAVAS

GRANADILLAS

GRAPEFRUIT

KIWI

LEMONS

LIMES

NAARTJIES

ORANGES

PAWPAW

PEARS

PERSIMMONS

PINEAPPLES

STRAWBERRIES

WINTER MELON

ASPARAGUS

ARTICHOKES

BEETROOT

BRUSSELS SPROUTS

BROCCOLI

CABBAGE

CAULIFLOWER CARROTS

KALE

MUSHROOMS ONIONS

PARSNIPS

PEAS

PEPPERS

POTATOES

PUMPKIN

RADISHES

SPINACH

SWEET POTATOES

TURNIPS

WATERCRESS

Soups

winter’s cozy cure

CHICKEN & VEGETABLE SOUP

By Noxolo Ncalane

INGREDIENTS

• 5ml fine black pepper

• 5ml garlic and ginger paste

• 5ml cayenne pepper

• 5ml dried rosemary

• 5ml oregano

• a sprig of curry leaves

• 3 carrots, sliced

• 2 bay leaves

• 100g shredded cabbage

• 2 whole medium stalks of celery, sliced

• 1 medium sized onion, chopped

• 500g chicken breasts, cut into strips

• 1 litre boiling water and chicken stock

METHOD

1. In a medium-size pan, heat the oil, and add the carrots and onions. Cook until onions are translucent.

2. Add garlic and ginger, rosemary, black pepper, oregano, bay leaves, cayenne pepper, and curry leaves. Cook until fragrant, a maximum of 3 minutes on medium heat.

3. Add the cabbage and celery and cook for 3 minutes. Set pan aside.

4. In a pot, add your stock and chicken. Allow to simmer for 30 minutes. Remove from the pot and shred the chicken into pieces, then return to the pot.

5. Decant the vegetable contents of the pan into the pot with liquid stock and chicken.

6. Allow to simmer for 15 minutes

7. Season with salt and pepper

8. Garnish with chopped fresh parsley.

9. Enjoy with freshly toasted bread with butter.

BEEF BONE & BEAN SOUP

By Natasha Maseko

Prep time: 20 Minutes

Cook time: 4 hours Serves: 8- 10

INGREDIENTS

• 2 tablespoons oil

• salt and pepper to taste

• 2 tablespoons meat seasoning

• 1kg beef bones

• 1 onion, chopped

• 2 tablespoons curry powder

• 1 teaspoon cumin

• 1 cup (60g) chopped celery stalks

• 1 cup (100g) chopped carrots

• 1 cup (100g)chopped leeks

• 1 cup (100g) chopped baby marrow

• 1 tablespoon crushed garlic

• 1 tablespoon crushed ginger

• 1 tablespoon tomato paste

• 4 beef stock cubes dissolved in cups of boiling water

• 6 bay leaves

• 1 bundle of bouquet garni

• 1 large sweet potato, skin on, chopped

• 1 can butter beans, rinsed

• 1 can red kidney beans, rinsed

METHOD

1. Season bones with salt, pepper and meat seasoning. Heat oil in a large pot over medium heat then fry bones until brown. Remove and set aside.

2. In the same pot, add onions and fry until soft. Then add curry powder, cumin, celery, carrots, leeks, baby marrow, garlic and ginger. Fry for a few minutes until veggies start to soften then add in tomato paste and return the browned bones back to the pot. Stir to combine. Pour in stock and add in bay leaves and bouquet garni then cover and simmer on a low heat for 3 hours. After 3 hours add in sweet potatoes then simmer for another hour.

3. Turn off the heat then add in the butter beans and red kidney beans. Cover and allow to sit on the warm stove for 10 minutes before serving.

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ROASTED TOMATO SOUP WITH GUACAMOLE TOAST

By Chef Aya

INGREDIENTS FOR THE SOUP

• 5 plum tomatoes (halved)

• 3 garlic cloves

• 1 tablespoon fresh thyme

• ½ red onion (sliced)

• 1 red chilli

• ½ red pepper (sliced)

• salt & pepper

• 4 tablespoons olive oil

• 1 cup veg stock

• 7 leaves fresh basil

• 1 tablespoon sugar

• 2 tablespoons balsamic vinegar

METHOD

1. Preheat oven to 190˚C.

• ¼ cup Sriracha sauce

• ½ chicken bouillon cube

• ½ teaspoon white pepper

• 1 teaspoon dark soy sauce

2. Place on an oven tray the halved tomatoes, garlic cloves, red onion, red pepper, chilli and thyme. Season with salt & pepper, drizzle olive oil, and roast in the oven for 35-40 minutes.

3. Once everything has been roasted, allow to cool for 10 minutes, then add to a blender. Blend your mixture until smooth and then add in your fresh basil leaves and blend again.

4. After blending, transfer the blended mixture to a pot, turn to medium heat and add veg stock, balsamic vinegar and sugar. Allow this to simmer for another 10 minutes before serving and drizzle with some olive oil.

5. Serve with a slice of toast with guacamole or a grilled cheese sandwich.

INGREDIENTS FOR THE GUACAMOLE

• 1 ripe avocado

1 4

METHOD

1. Smash your avo with a fork till smooth.

2. Mix in the rest of the ingredients and check for seasoning.

3. Serve it on your toast or even mix it in your soup and enjoy.

SPICY RAMEN WITH CHICKEN

By David Kinyanjui

INGREDIENTS

• 1 pack Shin Ramyun Instant Ramen

• 500g boneless chicken thighs

• ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika & 1 teaspoon garlic powder (for the chicken)

• red onion finely diced

• 1 tablespoon finely chopped coriander

• ½ jalapeño, finely sliced, seeds removed

• 2 tablespoons mayonnaise & sweet chilli sauce (for the chicken)

• 1 teaspoon garlic & ginger minced

• ½ tablespoon light soy sauce

• 1 teaspoon balsamic vinegar

• ¼ cup double cream

• green onion, for garnish

• vegetable oil

METHOD

salt, pepper, paprika and garlic powder. Add oil and rub the seasonings on the chicken.

2. In a bowl, add mayonnaise and sweet chilli sauce. Mix until combined.

3. Spread the mayo + sweet chilli mixture on each chicken piece.

4. Air fry the chicken for 15 minutes in a preheated air fryer at 190˚C, flipping halfway. Once cooked, spread some more mayo + sweet chili sauce mixture on top.

For the noodles:

1. Heat 1 tablespoon oil in a pan then add garlic & ginger. Sauté till fragrant.

2. Add sriracha sauce and mix.

3. Add the pack seasoning and white pepper. Stir.

4. Add dark & light soy sauce, plus 550ml of hot water and the vegetable mix (found in the packet).

5. Bring to a simmer and add the noodles. Cook as per packet instructions.

6. Add double cream and stir.

Serve the noodles with the broth and chicken and garnish with

By Sarah Graham

INGREDIENTS

• 1 tablespoon olive oil

• 250g leeks, roughly chopped

• 1 large onion, chopped

• 1 clove garlic, chopped

• 1 teaspoon dried mixed herbs

• 1 large head broccoli, trimmed and roughly chopped

• 3 cups good quality vegetable stock

• 1 cup milk

• 1 cup grated mature cheddar

• salt and black pepper, to taste

For the camembert and caramelised onion soldiers

• 8 slices of your favourite bread

• 1 jar caramelised onion marmalade

• Camembert cheese, sliced

• butter

To serve (optional)

• toasted mixed seeds + chopped fresh Italian parsley

pot over medium heat. Add the leeks and onion, and cook for 8–10 minutes, or until softened. Add the garlic and mixed herbs, and cook for another minute.

2. Add the broccoli, stock and milk, and simmer for another 15 minutes, or until the broccoli is tender and can be easily pierced with a knife. Remove from the heat and stir through the grated cheddar. Allow the mixture to cool slightly, then blend to your desired consistency and season to taste.

3. Meanwhile, prepare the soldiers. Make 4 sandwiches filled with onion marmalade and slices of camembert. Lightly butter the outside of each sandwich and fry in a non-stick pan until the cheese is melted and the bread is golden on both sides. Cut each sandwich into soldiers and serve immediately with bowls of the hot soup.

LASAGNA SOUP

By Zandeleen Thygesen

INGREDIENTS

• 1 tablespoon olive oil

• 1 onion diced

• 2 carrots diced

• 1 teaspoon garlic

• 2 teaspoons Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon chilli flakes

• 500g ground beef

• 1 tablespoon tomato paste

• 1 can tomato and onion mix

• 6 cups low-sodium broth

• 10 lasagna noodles, broken

• ½ cup (125g) ricotta cheese for serving

• Parmesan cheese for serving

• fresh basil thinly sliced, for serving

METHOD

1. Add olive oil to a large pan/ pot and set over medium heat. Once the olive oil is

shimmering, add onions and carrots and cook for 7 to 9 minutes, or until the onion is translucent.

2. Add garlic, Italian seasoning, salt, pepper and chilli flakes, and cook for 1 to 2 minutes, or until the garlic is very fragrant.

3. Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink. Add tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.

4. Add the diced tomatoes and broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are very soft.

5. Once the vegetables have softened, return the soup to a boil and add the lasagna noodles. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.

6. Serve the soup in large bowls topped with a dollop of ricotta, grated Parmesan and a sprinkle of fresh basil.

NO FUSS FOUR BEAN SOUP

By Nolizwe Radebe

Prep time: 5 minutes

Cook time: 20 hours

Serves: 4

INGREDIENTS

• 1 can four bean mix

• 1 can black beans

• 3 spring onions (bulb and greens, chopped)

• ½ red onion, chopped

• ½ yellow pepper, chopped

• ½ red pepper, chopped

• handful chopped parsley

• 1 teaspoon crushed garlic

• 1 teaspoon flavourful/mild curry

• ¼ teaspoon black pepper

• 1 teaspoon bbq spice

• 1 beef stock cube

• 1 tablespoon cooking oil

METHOD

1. Drain the brine from the beans and set aside.

2. Dissolve beef cube in 1½ cups

hot water and set aside. Leave some water, about 1 to ½ a cup that you might need.

3. In a pot, heat cooking oil over medium heat.

4. Add red onion, spring onion, yellow and red pepper and cook till onion and peppers are slightly softened, but not browned.

5. Add garlic, parsley curry, black pepper and BBQ spice and cook for 1 to 2 minutes while stirring.

6. Stir in dissolved beef stock, beans and black pepper

7. Cover and cook for about 10 minutes.

8. Serve in small bowls as a starter with or without a side of bread or soup rolls.

HOKKAIDO –JAPANESE MILK BREAD

By Bibby’s Kitchen

INGREDIENTS

For the tangzhong (starter)

• 30g white bread flour

• 60ml water, room temperature

• 60ml full-cream milk

For the dough

• 125ml full-cream milk, tepid temperature

• 10ml (7g) instant dry yeast

• 1 egg

• 60ml buttermilk

• 360g white bread flour, plus 15-30g for correcting

• 5ml fine salt

• 45ml caster sugar

• 50g butter, softened

• egg wash (1 egg whisked with 15ml milk)

METHOD

2. Add the milk and mix to combine. Cook for several minutes, as you would a roux, until the mixture forms a thick paste. Remove to a small dish, cover and set aside to cool.

3. To make the dough, whisk the milk and yeast together in a jug. Set aside for 10 minutes.

4. Add the egg and buttermilk and whisk to combine.

5. Place the flour, salt and caster sugar in the bowl of an electric mixer fitted with the dough hook attachment.

6. Add the milk mixture and tangzhong and mix to combine. Knead on a low speed for 5-6 minutes.

7. Add the butter, 1 tablespoon at a time. Knead for several minutes until all the butter is incorporated and the dough is smooth.

8. Place the dough in an oiled bowl and set aside to proof for 2-2½ hours, or until doubled in size. Alternatively, proof in the fridge overnight. Bring to room temperature before continuing.

9. Butter and line a 26 x 12cm

1. Start by making the tangzhong. In a small saucepan, combine the flour and water. Whisk to ensure the mixture is free of lumps.

loaf tin with baking paper.

10. Preheat the oven to 180°C.

11. Turn out the dough onto a lightly floured surface. Divide into five equal pieces. Cover and rest for 20 minutes. This resting period will prevent the dough from springing back when rolling.

12. Roll each piece into a rough square of about 18cm. Turn the dough at an angle to form a kite shape. Fold the left, then the right points towards the centre, 145fold the top down to meet at the centre. Roll up gently from the bottom.

13. Place in the loaf tin, seam side down. Repeat with the remaining pieces, placing them side by side down the length of the tin.

14. Cover and set aside to proof until doubled in size, 45-60 minutes.

15. Brush with egg wash and bake for 35-40 minutes. Cover with foil for the last 10 minutes of the baking time, if the top is browning too rapidly.

16. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Shiraz Meets Lamb: A Chef & Wine Guru’s

two cents

Idon’t know about you, but the minute the thermostat drops I start pulling out my jumpers, craving spicy food, and turning to my red wine collection.

This pan-roasted harissa lamb with herbed couscous is one of my family’s favourite winter dishes in our home – light and fresh thanks to the addition of herbs to the couscous, but still warm and deeply satisfying. Pair it with an elegant Syrah and you have the perfect easy weeknight meal, or dinner party hit.

To pair: Culture Crozes.

The spiciness of the lamb is beautifully offset by the elegant Culture Crozes; our house Syrah produced by Donovan Rall exclusively for Culture. Culture’s own label wine restores honour and prestige to the term “house wine” and sees us working with some of the country’s most talented producers, like Donovan, to create incredible, great-value wines.

PAN-ROASTED HARISSA LAMB WITH HERBED COUSCOUS

By Matt Manning, Chef Patron at Grub & Vine and owner of Culture Wine Bar - www.grubandwine.co.za

FOR THE HARISSA

INGREDIENTS

• 8 fresh red chillies

• 1 teaspoon cayenne pepper

• 7 red peppers

• 160g tomato paste

• 1 pinch saffron

• ½ teaspoon ground coriander

• ½ tablespoon olive oil

METHOD

1. Cut the red peppers into quarters and lay them on a baking tray, skin-side up. Lightly brush them with olive oil.

2. Place them under a hot grill until the skin has been slightly blackened (not burnt).

3. Remove from heat and place them in a bowl. Cover them with cling film and leave them for an hour.

4. Peel off the skin, place in a food

processor with the rest of the ingredients, and blend until you have a smooth paste.

FOR THE HERB COUSCOUS INGREDIENTS

• 4 cups reduced chicken broth

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 ½ teaspoons kosher salt

• 2 cups plain couscous

• 1 tablespoon chopped parsley

• 1 tablespoon chopped chives

• zest of ½ a lemon

• 1 teaspoon chopped rosemary

• 1 teaspoon chopped thyme METHOD

1. Bring the first 4 ingredients to a boil in a medium saucepan.

2. Stir in the couscous.

3. Cover and remove from the heat and let it stand for 10 minutes.

4. Uncover and stir in parsley, chives, rosemary and lemon zest.

5. Season with kosher salt and freshly ground black pepper.

BRINGING IT ALL TOGETHER

• lamb Chops

• pomegranate arils (optional)

METHOD:

Know your Shiraz from your Syrah?

While both Shiraz and Syrah are produced from the Syrah varietal, Shiraz tends to be bolder, riper and more fruit-driven while Syrah is leaner, more restrained, and with finer tannins. You will often find that winemakers who work in coolerclimate regions tend to call their wines “Syrah”.

1. Pan-roast your lamb chops over a medium/high heat, +- 5-7 mins per side. Chops should be nicely browned on the outside, while juicy and pink on the inside.

2. Remove from heat and set aside.

3. Add a bed of herbed couscous to your plate, placing the lamb chops on top. I like balancing 2 on each other to create height and dimension on the plate.

4. Finish with a generous dollop of harissa, garnish with pomegranate arils and serve!

REASONS WHY SYRAH PAIRS EXCEPTIONALLY WELL WITH LAMB

Robust flavour profile: Syrah has bold, intense flavours, often featuring notes of dark fruit, black pepper, smoke, and even savoury hints like bacon. These flavours complement the rich, gamey characteristics of lamb.

Medium to full body: lamb is a hearty meat with a high fat content, and Syrah’s full body stands up to the richness of lamb dishes without being overwhelmed.

High tannin content: tannins in Syrah help cut through the fat and cleanse the palate, allowing you to enjoy each bite of lamb without feeling weighed down by its richness.

Balanced acidity: the moderate acidity in Syrah provides a refreshing contrast to the fattiness of lamb, helping to balance the overall dining experience.

Spice compatibility: lamb is often prepared with herbs and spices like rosemary, thyme, and cumin. Syrah’s inherent peppery and smoky notes complement these flavours, creating a harmonious pairing.

Versatility with cooking styles: Syrah’s adaptability allows it to pair with various lamb dishes, from grilled lamb chops to slow-cooked lamb shanks, roasted leg of lamb, or even lamb stews.

INTERESTED IN TRYING VEGANISM?

Unsure where to begin?

DIDYOUKNOW? isWorldVeganDay celebratedaglobaleventannually on1November.

VEGAN COOKING DOESN’T HAVE TO BE INTIMIDATING. IF YOU’RE INTERESTED BUT NEED A BOOST OF CONFIDENCE WHEN IT COMES TO TURNING PLANTS INTO DINNER, CHECK OUT THESE FOUR HANDY TIPS:

Essential tools for vegan cooking

Key items include quality knives, durable cookware, a julienne peeler, a garlic press and last but not least, a vegetable spiraliser for its versatility. With various blades for different tasks and the ability to work with numerous fruits and vegetables, a spiraliser is a timesaving essential for any vegan kitchen.

Expand your culinary horizons

Rather than viewing veganism as restrictive, look at it as an opportunity to boost your creativity. Focus on additions, not subtractions. By making room for more diverse and exciting ingredients, you’ll naturally reduce your reliance on meat. Think of the fantastic array of whole grains, legumes, nuts, and seeds.

Explore these ingredient swaps

Do not fear tofu, it’s been around for 2 000 years. Need an egg substitute for binding? Try flax meal mixed with water, or an unexpected one is with ripe

mashed bananas. Replacing cream with silken tofu is an excellent option; and for a simple leavening substitute, combine water, baking powder, and oil. Lastly, swap honey for agave syrup and butter for coconut oil.

Elevate your dishes with seasonings

Spices, seasonings, and herbs are the secret weapon of every vegan home cook. They’re essential for enhancing flavours and bringing diversity to your plates. Kitchen must-haves for both seasoned vegan chefs and those just starting their meatless journey are: cinnamon, rosemary, thyme, basil, cumin, turmeric, garlic, nutmeg, peppercorns, vanilla beans, paprika, cayenne pepper.

Venturing into vegan cooking need not be intimidating. Remember, it’s not about restriction but rather about exploration and creativity in the kitchen. So go ahead, dive in, and discover the delicious possibilities that vegan cuisine has to offer!

Global Flavours

world cuisine

Flavours without borders: recipes from around the world

WE ARE LETTING OUR BEST-LOVED WORD TAKE US ON A CULINARY JOURNEY AROUND THE GLOBE! WHY NOT GIVE THESE RECIPES A TRY IN THE COMFORT OF YOUR OWN HOME? EXPLORE THE DIVERSE TASTES OF INTERNATIONAL CUISINE RIGHT FROM YOUR KITCHEN WITH THESE AUTHENTIC RECIPES. IT’S LIKE TRAVELLING ABROAD WITH EVERY BITE!

• 400ml liquid beef stock

• 2 tablespoons tomato paste

• 1 Knorrox beef stock cube

• 20g thyme sprigs

• parsley, finely chopped (to garnish)

• 3 bay leaves

• 250g whole portabellini mushrooms

• 2 tablespoons butter

• charcoal and firelighter (optional)

METHOD

1. Preheat oven to 170°C

FFRANCE

SMOKEY KORMA BEEF BOURGUIGNON

By Zandi Mabika

INGREDIENTS

• 3 tablespoons olive oil

• 4 rashers of streaky bacon, roughly chopped

• 1.5kg beef short rib cubes/ chunks OR stewing beef cubes (trimmed of fat)

• 2 large carrots sliced

• 1 celery stalk

• 1 onion, diced

• 5 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 ½ teaspoons korma spice

• 10 small shallots/pearl onions

• 1 ½ cups (375ml) red wine (any)

2. Prepare fire on a braai stand. Once the fire is ready, pat dry the meat, season with salt and brown the beef cubes over the fire, then transfer to a dish. (This is completely optional. Normally, you brown the meat in the pot).

3. In the kitchen, heat the oil in a large cast iron pot. Sauté the bacon over medium heat for about 3-4 mins, until crisp and browned. Transfer to a plate and set aside.

4. Using the same pot and oil, sauté the carrots, diced onions, and celery for about 3 mins until translucent, then add the minced garlic and korma spice and cook for 1 min. Put the bacon and beef cubes into the pot; add the beef stock cube and tomato paste, then stir well.

5. Sprinkle the flour over the meat then toss well and cook for 4 mins.

6. Add the shallots/pearl onions, wine and liquid stock so that the meat is just covered. Then add the thyme. Adjust the seasoning. Bring to a simmer.

7. Cover, transfer to the oven and cook for about 2 hours or until the meat is falling apart. In the last 30 mins of your cooking, add the mushrooms and continue to

cook until they are ready.

8. Garnish with parsley and enjoy with mash or rice.

LLEBANON

HUMMUS BEIRUTI

By Shahistah Khan

INGREDIENTS

• 1 cup of canned chickpeas

• 1 ½ tablespoons of tahini

• 1 clove of garlic crushed

• juice of ½ lemon

• 3 tablespoons of olive oil

• A small handful of parsley

• 1 or 2 mint leaves

• ½ teaspoon crushed green chilli

• salt to taste

METHOD

1. Using a blender blend the chickpeas, tahini, garlic, lemon juice, olive oil, and salt until smooth.

2. Add the fresh parsley, mint, and green chilli and blend again until the herbs are finely chopped.

Depending on the consistency you prefer, add in extra olive oil or water.

3. Enjoy with flatbread, as a side to kebabs or just as it is.

A ARGENTINA

CHOCOTORTA

By Keshmiri J

Chocotorta is a classic Argentinian chocolate dessert. It features coffee /milk soaked chocolate cookies layered with a rich and smooth cream made from dulce de leche and cream cheese. It’s topped with a layer of smooth chocolate ganache and is a very rich, delicious and indulgent dessert.

INGREDIENTS

For the chocotorta

• 800g chocolate wafer biscuits

• 1 cup milk

• 1 cup (250ml) dulce de leche

• 230g plain cream cheese

For the ganache

• ¼ cup (62ml) fresh cream

• 80g milk chocolate

METHOD

1. Let’s start by making the dulce de leche out of condensed milk. Place the sealed can of condensed milk in a large pot filled with water. Boil sealed can for 2 ½ hours. Make sure the can is covered with water the whole time, pouring more water into the pot as it evaporates. Let the can and water cool completely before removing and opening the can.

2. Beat cream cheese with an electric mixer for 2 mins. Add dulce de leche and beat for a further minute.

3. Now let’s assemble: start by placing parchment paper at the bottom of a casserole, with an overhang on the sides to help lift the Chocotorta once done.

4. Dip chocolate cookies in milk and place them in a single layer at the bottom of the casserole.

5. Spread a thin layer of dulce de leche & cream cheese mixture over the cookies.

6. Next, do another layer of cookies, and allow excess milk to drip off before placing on top of the dulce de leche & cream cheese mixture.

7. Repeat this process until you are out of cookies and dulce de leche & cream cheese mixture

8. Place the Chocotorta in the fridge for 2 hours or longer until firm.

For the ganache

1. Chop the chocolate finely and place it in a bowl.

2. Heat the fresh cream until it almost comes to a boil and add to the chopped chocolate.

3. Use a whisk to gently mix the fresh cream and chocolate until all the chocolate melts, and the mixture is silky smooth. Allow the ganache to cool down to room temperature.

4. Remove the Chocotorta from the fridge and spread the ganache over the top.

5. Put back into the fridge for 4 hours or overnight till firm and set.

6. Pull both sides of the overhanging parchment paper up to lift the Chocotorta and transfer it to a plate.

7. Slice, serve and enjoy.

TOP TIP: use extra dulce de leche to pipe on top of the Chocotorta. Sift some cocoa powder on top, or top with chocolate curls or crushed meringue, or serve as is.

VVIETNAM

AMARULA CREAM VIETNAMESE EGG COFFEE

By Yolandi North

INGREDIENTS

• 2 egg yolks

• 2 teaspoons of sweetened condensed milk

• 1/8 teaspoon vanilla extract

• 140ml dark brewed espresso

• 2 teaspoons Amarula cream liqueur

• ground cinnamon for garnish

METHOD

1. Brew your espresso. Go for a dark roast as you are looking for a strong base.

2. In a separate bowl, whip egg yolks, Amarula, vanilla extract & condensed milk (about 6 or more

1. minutes) until light and fluffy.

2. To test the consistency of this custardy mixture, spoon a tiny amount on the top of a glass with water. It should float. If it doesn’t, whip it a bit more.

3. Pour the coffee into a cup and gently add the Amarula-egg mixture on top. You can place the coffee cups in some hot water to keep the coffee hot.

4. Sprinkle with cinnamon and stir before serving.

5. Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.

6. This coffee would be a perfect pairing with a small malva pudding or rusk for a double Mzansi delight.

OOMAN

ROASTED LAMB OMANI SHUWA

By Chef Pam the chefwife

INGREDIENTS

• 1 leg of lamb, bone in

• ½ head of garlic, peeled and roughly chopped

• ½ teaspoon ginger, chopped

• ½ tablespoon smoked paprika

• ½ teaspoon sea salt

• 1 tablespoon lamb rub

• ½ tablespoon ground cumin

• ½ tablespoon ground coriander

• ½ tablespoon freshly ground black pepper

• ¼ tablespoon turmeric

• juice of ½ freshly squeezed lemon

• 50ml of olive oil

• 2 banana leaves, or more as needed to wrap

METHOD

1. In a large pestle, crush the garlic cloves, salt and black pepper to create a smooth paste.

2. Add in all the dry spices, plus lemon juice and olive oil.

3. Blend into the garlic paste until evenly combined.

4. Wash and dry the lamb, Rub the spices all over the lamb, working it in thoroughly to completely and evenly cover the meat. Cover and leave to marinate overnight in the fridge.

5. Before cooking, preheat the oven to 140 degrees Celsius, and remove the lamb from the fridge to reach room temperature.

6. Wrap the lamb in the banana leaves, making sure it is fully enclosed

7. Place in a deep baking tray with wrapping facing down to help the leaves stay in place.

8. Cover the tray with foil, then roast in the oven for 3-4 hours, check the meat often as the exact cooking time will depend on the weight.

9. When the flesh falls off the bone switch off the oven, and allow the lamb to rest, still covered, for about 30 minutes and serve with your choice of rice.

U

URUGUAY

CHIVITO SANDWICH

By Vicky Dlamini

INGREDIENTS

• 4 strips streaky bacon

• 1 piece of rump steak

• 2 slices of cooked ham

• 4 thick slices of tomato

• 4 slices mozzarella cheese

• lettuce leaves

• 3-4 tablespoons of mayonnaise

• 2 tablespoons of butter

• 2 eggs

• 2 sandwich rolls or panini

• salt

• pepper

METHOD

1. In a pan fry the bacon until crispy and set aside.

2. Cut the steak into half crosswise to make thin slices, season with salt and pepper. Fry on high to medium heat for two minutes, then remove the steak from the pan and let it cool down.

3. Add butter to the pan and fry the eggs sunny-side up until done to your liking.

4. Cut the sandwich rolls in half and spread them inside with mayonnaise. Add lettuce, tomato slices, steak, cooked ham, bacon and then mozzarella cheese. Melt the cheese in the microwave or under a hot grill, and then add the eggs. Close the sandwich and serve.

RUSSIA

RCHICKEN

BORSCHT

By Zandeleen Thygesen

INGREDIENTS

• 900g skinless chicken thighs

• 8-10 cups (2-2.5l) water or vegetable stock

• 3-4 large beets, peeled and shredded or julienned

• 1 large carrot, peeled and shredded or julienned

• 2 cups (450g) shredded cabbage

• 1 large onion, thinly sliced

• 2 garlic cloves, minced

• 2-3 tablespoons oil

• 1-2 tablespoons apple cider vinegar or lemon juice (or a combination of both) or to taste

• 3 tablespoons tomato paste

• 2-3 bay leaves

• approx. 1 teaspoon salt or to taste

• pinch of sugar (optional)

• black pepper, to taste

• sour cream

• dill

METHOD

1. Place chicken thighs, broth, and bay leaves in a large pot. Bring to a boil over medium heat, cover, and simmer for about 20 minutes. Remove the chicken and set aside to cool.

cook, stirring occasionally, for another 5-7 minutes.

5. Add tomato paste, vinegar (or lemon juice), pepper, and salt to the sauteed veggies.

6. Scoop out the broth with cabbage into the pan with sauteed veggies, about half of it depending on how runny you want the soup to be . Cover and simmer on low heat for 20 minutes.

7. Debone the chicken and add the chicken to the soup (throw the bones away), and simmer uncovered for 10 minutes. Taste the soup. If the soup is not sweet enough, add a pinch of sugar. If it’s not sour enough, add a little extra lemon juice or vinegar. If it’s too thick to your liking, add some boiling water or broth.

8. Let the borscht cool for a few minutes and allow the flavours to develop.

9. Serve with yoghurt or sour cream, dill, and bread.

S SWEDEN

2. Add the cabbage into the broth and simmer for about 15 minutes.

3. In the meantime, preheat the oil in a large pan. Cook the onions and garlic for 5 minutes or until aromatic and translucent.

4. Add the carrots and beets and

SWEDISH MEATBALLS IN SAUCY CHAKALAKA

By Nozipho Khumalo

INGREDIENTS

For the Boerewors

• 800g ground beef

• 1 slice of brown bread

• 65ml water

• 2 tablespoons red wine vinegar

• ½ teaspoon salt

• 2 teaspoons ground coriander

• ½ teaspoon ground allspice

• a pinch of black pepper

For the saucy chakalaka

• 3 tablespoons oil

• 1 large onion, diced

• ½ large red pepper, diced

• ½ large yellow pepper

• 3 garlic cloves, chopped

• 1 tablespoon fresh ginger, grated

• 1/2 fresh chilli, chopped

• 1 teaspoon paprika

• 2 tablespoons curry powder

• 2 carrots, grated

• 1 tin baked beans

• ½ cup water

• salt and pepper, to taste

• parsley, finely chopped (garnish)

METHOD

For the Boerewors

1. Combine the bread, water, vinegar and spices in a mixing bowl.

2. Add the meat and mix well.

3. Divide into meatballs and pack into a baking dish.

4. Bake at 180°C for 30 - 40 minutes, turning regularly. Set aside.

For the saucy chakalaka

5. Heat oil, then sauté onion, peppers, garlic, ginger and chilli until soft.

6. Add curry powder and sauté for one minute.

7. Add carrots and stir, then add the baked beans.

8. Make a well in the middle and add water.

9. Cover and simmer for 5 minutes. To keep chakalaka slightly saucy, ensure limited evaporation of liquid.

10. Season with salt and pepper to taste.

11. Add the meatballs into chakalaka sauce, basting to cover each meatball with sauce.

12. Simmer for 5 minutes.

13. Garnish with parsley and serve with pap, mashed potatoes or rice.

Asparagus

Asparagus isn’t your ordinary green vegetable; asparagus roots reach depths of up to 6 metres, sharing a botanical heritage with onions, leeks, and garlic. And with its unique “asparagusic acid,” indulging in asparagus can make your urine smell.

Asparagus derived its name from the Greek word, asparagos, meaning ‘sprout’ or ‘shoot’ and is believed to have originated somewhere in the eastern Mediterranean and Asia-minor region.

Health benefits:

It acts as a prebiotic, feeding good bacteria in the gut and may lower blood pressure.

Essential nutrients:

It’s a nutrient powerhouse, boasting fibre, potassium, iron, calcium, and vitamins A and C.

Did you know?

Because so many royals loved it, asparagus was known as “the food of kings”.

Multiple uses of asparagus

• Grilled: grilling asparagus brings out its natural sweetness and adds a delicious smoky flavour.

• Steamed: steaming it will preserve its vibrant colour and crisp texture.

• Raw: asparagus can also be enjoyed raw in salads or as a crunchy snack.

• Stir-fried: stir-frying asparagus with garlic, ginger and soy sauce creates a flavourful and nutritious side dish.

• Soup: asparagus soup is a creamy and comforting dish that highlights the vegetable’s delicate taste.

• Pasta: asparagus makes a delicious addition to pasta dishes, adding colour, texture and flavour.

• Quiche or frittata: asparagus pairs beautifully with eggs in quiches and frittatas.

Solo

recipes for one

LUNCH: CHICKEN PIE

DINNER: SPICY TOMATO HAKE

BREAKFAST: SHAKSHOUKA

By Portia Mashaba

INGREDIENTS

• 2 tablespoons oil

• 1 onion, finely diced

• ½ green pepper, finely diced

• 2 tomatoes, finely chopped

• 2 tablespoons tomato sauce

• 1 teaspoon brown sugar

• 215g baked beans

• ⅓ cup of water

• 2-3 eggs

• Salt and ground black pepper

• 1 teaspoon crushed chilli & garlic

• 1 teaspoon chicken spice

• pinch of paprika

• cayenne pepper (optional)

• Fresh herbs for garnish, avocado and toasted bread for serving

METHOD

1. Heat the oil over medium heat

in a stainless-steel pan. Add onion, green pepper, salt, and ground black pepper and cook until the onion is soft and translucent about 6 to 8 minutes.

2. Reduce heat to mediumlow and add the crushed chilli garlic, paprika, chicken spice and cayenne pepper, if using. Stir and let it cook for half a minute then add tomatoes, water, tomato sauce and sugar. Let it simmer for 10 minutes until the sauce thickens a bit. Add baked beans and cook for a further 5 minutes.

3. Make wells with a spoon in the sauce. Crack in the eggs. Cover and cook until the eggs are set, about 5 to 8 mins, depending on how runny you like your egg yolks.

4. Season with salt and pepper to taste and sprinkle chopped leaves (parsley/any herbs of choice). Serve with avocado, tea or coffee and toasted bread for scooping. Enjoy!

LUNCH: CHICKEN PIE

By Portia Mashaba

Serves 1

INGREDIENTS

For the filling

• 3 chicken breasts sliced into 6 pieces.

• 3 tablespoons oil for frying

• 2 tablespoons butter

• 1 onion diced.

• 1 large potato, peeled and cubed.

• salt and ground black pepper

• ½ teaspoon dried rosemary

• Pinch of crushed garlic powder

• 4 tablespoons of plain (all

purpose) flour

• 1 chicken stock cube dissolved in 2 cups of water.

• 1 teaspoon of chicken spice

• pinch of parsley flakes

• ¼ cup of fresh milk

• ½ cup of frozen green peas

For the pastry

• 400g frozen puff pastry roll

• ⅓ cup flour (to help prevent pastry from sticking).

• 1 egg

METHOD

1. Season your chicken breasts with salt, ground black pepper and chicken spice. Pan fry with oil on medium heat for 4-5 minutes on each side, remove from pan. In the same pan, add the butter followed by the onions and potatoes. Fry until the onions are soft/ translucent then add salt, ground black pepper, rosemary, garlic, chicken spice and allow to cook for 30 seconds.

2. Add the flour and stir quickly then gradually add the stock cube mixture. Let it simmer for 5-8 mins then add the chicken pieces, stir in, and add the milk. Let it cook for a minute, then add frozen green peas and cook for a further 10 mins. Then remove from the heat and set aside.

3. Preheat oven to 190°C and grease your baking tray. Sprinkle flour on the counter and roll out your pastry. Cut into 2 equal pieces and layer one half in the baking tray, fill with the chicken filling and use the rest of the cut pastry to cover the filling.

4. Press down with a fork around the ends and, using a brush, wash with lightly beaten egg. Make small slits in the centre and oven bake at 190°C for 30-45 mins or

until golden brown.

5. Serve hot with garden salad, mild sauce, and drink of choice. Enjoy!

This pie will last for 4 meals and can be refrigerated or frozen.

DINNER: SPICY TOMATO HAKE

By Natasha Maseko

Pan-seared hake fillets topped with a spicy exotic tomato sauce. Serve with rice and steamed broccolini.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 1

INGREDIENTS

For the tomato sauce

• 1 tablespoon oil

• 3 cloves garlic, finely chopped

• 1 teaspoon smoked chilli flakes

• 200g exotic rosa tomatoes (or normal cherry tomatoes)

• Salt and pepper to taste

• 1 cup chicken stock, warm

• Fresh chopped parsley

For the hake

• ½ cup flour

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 2 teaspoons fish seasoning

• 2 hake fillets

• salt and pepper to taste

• 2 tablespoons oil

• 1 tablespoon salted butter

METHOD

1. Heat oil in a pan over medium

heat. Fry garlic and chilli flakes for 2 minutes then add tomatoes and season with salt and pepper. Fry for 3 minutes before adding chicken stock then lower the heat and allow stock to simmer until reduced.

2. While the sauce simmers make the fish. In a mediumsized bowl combine flour, onion powder, garlic powder and fish seasoning then set aside. Pat fish fillets dry then season with salt and pepper.

3. Heat oil in a pan over medium-high heat. Coat fillets in seasoned flour and dust off as much of the excess flour as possible. Fry fish for 3 minutes per side (skin side down first) then add butter to the pan and continuously baste the fish until it’s golden brown and cooked through.

4. Remove the sauce from the heat. Place hake fillets in the tomato sauce and spoon some of the sauce over it then sprinkle over fresh parsley.

5. Serve hot, with sides and/or vegetables of your choice.

TREAT: CHOCOLATE BANANA OAT COOKIE

By Lucy Markewicz

I’ve done a chocolate oat cookie (makes 2 cookies), which is always nice when solo cooking as it means there’s one for the next day too and not a whole batch!! It also happens to be gluten-free and plant-based.

Serves: 1

INGREDIENTS

• ½ banana

• ¼ cup brown sugar

• 2 tablespoons coconut oil (normal oil also works - the cookie just spreads a bit more)

• ½ cup gluten-free flour

• ½ cup oats

• pinch of baking powder

• pinch of bicarbonate of soda

• 6 blocks of your favourite chocolate, chopped roughly

METHOD

1. Mash the banana with the coconut oil and sugar until smooth.

2. Stir in the flour, oats, baking powder and bicarb.

TREAT: CHOCOLATE BANANA OAT COOKIE

3. Finally stir in the chocolate.

4. Place in the fridge for about 20 minutes.

5. Preheat the oven to 180°C and divide the dough into 2 equal balls.

6. Place on a lined baking sheet and press the balls flat about 1cm thick leaving enough space between them (about 2-3 cm).

7. Bake for 15-20 mins or until golden brown on top.

8. Serve with a glass of milk or your favourite ice cream scooped on top. And the best is you have a second cookie for the next day!

Scan me and save this recipe on your phone

the affordable combo!

Pasta and eggs

WHETHER YOU’VE GOT A GYMING HUBBY IN THE HOUSE, A SPORTY TEEN, AN ALWAYS-ON-THEGO TWEEN, A GROWING PRE-SCHOOLER OR, AS A MUM, YOU ARE LOOKING TO INCREASE YOUR PROTEIN INTAKE, YOU PROBABLY SPEND A GOOD DEAL OF TIME DREAMING UP NEW PROTEINBASED RECIPES TO MEET YOUR FAMILY’S NEEDS. SO, ISN’T IT GOOD TO KNOW THAT EGGS CAN DO ALL THAT, AND THEY’RE ALSO ONE OF THE MOST AFFORDABLE ANIMAL PROTEINS?

The weekday supper conundrum is real, especially when you don’t have a lot of time on your hands, are on a tight budget and are still trying to cover all your family’s nutritional requirements.

This is when eggs come to the rescue. Eggs are easy to source,

easy to store and easy to cook up into something substantial. Eggs contain 7 grams of protein per large egg and, gram for gram, are more cost-effective than other fresh animal protein sources.

One of the greatest attributes of the humble egg is its versatility. You can pair eggs with practically any pantry staple and quickly create a

family-filling meal. That’s music to our ears come 6pm!

But it’s not only dinner where eggs are superheroes; they’re brilliant for breakfast (of course) and legendary for lunch.

Serves 4 for ± R100

Preparation time: 20 minutes

Cooking time: 20 minutes

Eggs Benedict, eggs Florentine, French toast, omelettes, or poached, scrambled, fried,

MAC AND CHEESE

By SA Poultry INGREDIENTS

375ml (1½ cups) macaroni salt and pepper

45g (3 tablespoons) butter or margarine

45g (3 tablespoons) cake flour

7.5g (½ tablespoon) mustard powder

500ml (2 cups) milk eggs, beaten

500g (2 cups) cheddar, grated

METHOD

1. Preheat oven to 180°C. Cook the macaroni in salted boiling water for about 8 minutes until al dente (cooked, but firm). Drain. Tip into a 25 cm baking dish.

2. Meanwhile, heat the butter or margarine in a saucepan on medium heat until melted. Stir in the flour and mustard and cook for 1-2 minutes until golden.

3. Slowly whisk in the milk until smooth. Cook, stirring occasionally

or boiled eggs are all family favourites for breakfast, while eggs come into their own in mini -pan quiches, burritos, tramezzinis, frittatas, fajitas and sheet pan bakes for lunch.

When it comes to eating eggs for breakfast, several studies have shown that eggs can help decrease feelings of hunger and prompt fewer cravings throughout the day, which could help reduce your calorie intake and aid weight loss.

Right now, we’re combining eggs with pasta – our go-to pantry staple – in baked dishes and salads, which are simple to prepare but incredibly nourishing. Pasta itself is an egg-based food, having been made for generations from a simple dough of eggs and flour.

Our favourites are mac and cheese, and devilled egg pasta salad. Both meals can feed a family of four people for R100 or less, making them super-affordable, proteinrich suppers that are suitable for lunchboxes the next day too!

Don’t let dinners become a drag; turn to eggs for daily inspiration, throw in some pasta, and you’ll find that midweek meal planning becomes a breeze.

for about 5 minutes until starting to bubble. Take off the heat and stir in half of the cheese.

4. Take a little of the sauce out and stir this through the beaten eggs. Mix the egg mixture through the remaining sauce. Stir sauce through the macaroni.

5. Sprinkle remaining half of the cheese over the macaroni. Bake for about 15 minutes or until starting to bubble. Grill until cheese starts to brown.

6. Optional: slice a tomato and place on top of the cheese before grilling.

DEVILLED EGG PASTA SALAD

By SA Poultry

INGREDIENTS

• 4 eggs

• 500g elbow macaroni pasta

• 80ml (⅓ cup) plain yoghurt

• 80ml (⅓ cup) mayonnaise

• 15ml (1 tablespoon) Dijon mustard

• 1 small red onion, chopped

• 2 medium gherkins, chopped

• handful dill, chopped

• salt and pepper

• paprika for dusting

METHOD

1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce

TOP TIP

Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs. This salad is great to make ahead and store in the fridge for up to 5 days. Add more mayo or yoghurt if the sauce absorbs too much during this time.

heat and simmer for 10 minutes for hard-boiled eggs. Drain and cool in cold water. Peel the shells off. Cut the eggs in half, remove the yolks and chop the whites.

2. Meanwhile, cook the macaroni according to packet instructions.

3. Mash the egg yolks with a fork. Stir in the yoghurt, mayonnaise and mustard. Mix through the macaroni.

4. Combine the egg whites, onion, gherkins and dill. Keep some out as garnish and mix the rest through the macaroni mixture.

5. Season the pasta with salt and pepper. Spoon into a serving bowl. Dust with paprika and sprinkle over reserved

Serves 4 for ± R100

Preparation time: 5 minutes

Cooking time: 35 minutes

Granadilla

Health benefits: granadillas may improve cognitive health, reduce stress and anxiety, and help in bone health.

Caution: avoid consuming this fruit If you are pregnant, breastfeeding, going for surgery, or have a latex allergy.

Also known as passion fruit, granadillas can be used in the kitchen to add a tropical twist to your dishes.

Did you know?

The way to tell if a passion fruit is ripe is to look at the skin: a wrinkled skin indicates ripeness and sweetness, a smooth and shiny skin is unripe. You can store a ripe passion fruit in the fridge for up to one week.

Multiple uses of granadilla

• Fresh consumption: granadillas can be eaten fresh by cutting them in half and scooping out the pulp with a spoon.

• Juices and smoothies: the tangy pulp can be strained to extract the juice, which can then be used to make fruit juices, smoothies, or cocktails.

• Desserts: the tartness of the fruit adds a fresh flavour to desserts such as cakes, cheesecakes, mousses and ice creams.

• Salad dressings: passion fruit juice or pulp can be incorporated into salad dressings.

• Sauces: granadillas can be used to make sweet and tangy sauces that pair well with grilled meats, seafood, or desserts.

• Jams and preserves: cook down the pulp with sugar to make jams, jellies or preserves that can be enjoyed on toast, scones or as a topping for yogurt or ice cream.

• Marinades: the juice or pulp of granadillas can be used as a base for marinades for meats, poultry, or seafood.

Desserts

sweetness unleashed

INTERESTING FACT

The cinnamon rolls we know today are thought to have originated in Sweden. There, they are called ‘kanelbulle’ and are celebrated on October 4th as a national holiday.

CINNAMON ROLLS

WHY ARE CINNAMON ROLLS SO POPULAR?

Comforting Flavour: The blend of warm spices, sweet dough, and icing creates an irresistible taste.

Aromatic Appeal: The scent of baking cinnamon rolls evokes warmth and nostalgia. Versatility: enjoy them for breakfast, dessert, or as a snack with coffee or tea.

Homemade Tradition: making cinnamon rolls often brings cherished memories with family or friends.

Endless Variations: from different fillings to unique toppings, there’s always room for creativity.

ESSENTIAL

RECIPES

- DESSERTS,

CINNAMON ROLLS

By Nelisiwe Mahlangu

INGREDIENTS

For the dough

• ¼ cup warm water

• 1 tablespoon yeast

• ¾ cup milk

• 2 large eggs

• ½ cup brown sugar

• ½ teaspoon sugar

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 100g melted butter

• 4 cups flour

For the filling

• 84g butter, softened

• ¾ cup brown sugar

• 2 tablespoons cinnamon

For the cream cheese frosting

• ½ teaspoon vanilla extract

• ¾ cup icing sugar

METHOD

1. To make the dough, whisk together the water, yeast and ½ teaspoon of sugar in a jug, then set aside to foam up for about 10-15 minutes.

2. In a medium bowl, combine the milk, eggs, 100g brown sugar, salt, vanilla and butter until well combined.

3. Add the yeast mixture to the milk mixture and stir through. Add flour to a large bowl and mix everything through. Your dough should not be sticky but not dry either.

4. Knead the dough for 5 minutes until smooth, then place in a greased bowl and loosely cover with clingwrap or kitchen towel. Place in a warm area and allow to rise

for 2 hours.

5. Meanwhile, combine the filling ingredients (butter, sugar and cinnamon) in a bowl.

6. Once the dough has risen, roll it out onto a floured surface. Rub the softened butter for the filling over the dough and spread it over the dough.

7. Roll up the dough from top to bottom. Cut into large equal pieces, or smaller pieces if you prefer and place them onto a greased baking tray.

8. Allow them to rest for 1 hour then bake at 190°C for 20-25 minutes.

9. While the buns are baking, make the frosting. Whisk together all the ingredients until smooth. Remove the buns from oven and pour over the frosting while the buns are still warm.

10. Serve and enjoy!

PEPPERMINT CRISP PUDDING POTS

By Sarah Graham

Serves 6 to 8

Preparation time: 15 minutes

Setting time: 1 hour

INGREDIENTS

• 8 Tennis biscuits or shortbread squares

• 2 cups whipping cream

• 1 can Caramel Treat

• 3 x 49g Peppermint Crisp chocolate bars, crushed in their packets

METHOD

1. Crush the biscuits in

a mixing bowl using the end of a rolling pin or wooden spoon, and divide between 8 pretty serving bowls or glasses.

2. Wipe out the same mixing bowl and add the cream. Beat with an electric hand mixer until soft peaks form. Add the Caramel Treat and mix again until smooth. Fold in 2 of the crushed Peppermint Crisp chocolate bars and divide the mixture between the serving bowls.

3. Refrigerate for at least 1 hour. Scatter the remaining crushed Peppermint Crisp over the puddings just before serving.

HAZELNUT CHOCOLATE CAKE

By Mariza Ebersohn

INGREDIENTS

• 3 cups self-raising flour or cake flour

• 1½ cups light brown sugar

• 1½ teaspoons bicarbonate soda

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• ¾ teaspoon salt

• 3 tablespoons frozen instant coffee powder

• 1½ cups non-dairy milk

• 3 teaspoons vanilla extract

• ¾ cup canola oil or melted coconut oil

• 1½ tablespoons apple cider vinegar

For the frosting

• 3-4 cups icing sugar

• ½ cup vegan butter or margarine

• 1 shot espresso, chilled (¼ cup)

• 1 tablespoon instant coffee powder

• 1 teaspoon vanilla extract

For the toppings

• crushed coconut biscuits

• 2 cups roasted hazelnuts, chopped

METHOD

1. Preheat the oven to 180°C. Spray two cake pans with nonstick spray and line the bottoms with circles of parchment paper.

2. Sift the flour, sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl and mix together.

3. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes.

VEGAN STICKY TOFFEE PUDDING

By The Vegan SA Serves 6

4. Divide the batter evenly between the two prepared cake pans and smooth down.

5. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.

6. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting.

For the frosting

7. Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl and cream until smooth.

8. Frost the cakes with buttercream and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 minutes before serving.

Vegan and Gluten-Free

Indulge in a decadent dessert without compromising your dietary preferences. This glutenfree and vegan take on the traditional sticky toffee pudding is moist, sweet, and irresistibly delicious. Drizzled with a luscious toffee sauce, it’s the perfect treat to enjoy on chilly winter evenings.

INGREDIENTS

For the pudding

• ¾ cup (75g) chopped dates

• ¼ cup (50g) muscovado sugar

• 1 cup (125g) chickpea flour

• ¾ cup (95g) cornstarch

• ¼ cup (31g) potato starch or tapioca

• 2 teaspoons baking powder

• 1 level teaspoon baking soda

• 1 level teaspoon salt

• 1 tablespoon vanilla essence

• ¾ cup (80ml) vegan

• buttermilk (soy milk with 1 tablespoon apple cider vinegar, mixed)

• ½ cup (112g) vegan margarine or ½ cup (125ml) olive oil or sunflower oil

• 1 teaspoon ginger powder

For the toffee sauce

• 2/3 (133g) cup brown sugar

• 300ml coconut milk

• 3 tablespoons vegan margarine

• a good pinch of salt

• 1 teaspoon vanilla essence

METHOD

1. In a pot, combine dates, muscovado sugar, margarine, and vegan buttermilk. Cook over medium heat until the dates have melted. Allow the mixture to cool.

2. Then add chickpea flour, corn starch, potato flour/tapioca, baking powder, baking soda, vanilla essence, salt, and ginger powder. Mix until well combined. Pour into a greased bundt tin.

3. Bake at 180°C for 35 to 45 minutes. If it’s a regular pan, it may take longer to bake.

4. While the pudding is in the oven, make the toffee sauce. Heat the brown sugar with coconut milk in a saucepan over high heat for 5 minutes, stirring continuously to prevent burning.

5. Add margarine and salt, mix, and cook for another minute or two. Remove from the stove and add vanilla essence.

6. Remove the pudding from the oven and use a toothpick to check that it is completely baked.

7. Pour half of the toffee sauce over the hot pudding and allow it to soak. Once fully absorbed, turn the pudding onto a cake plate and pour the remaining toffee sauce over it.

8. Serve with either vegan ice cream or vegan custard.

CADBURY FLAKE BISCUITS

By Cariema Isaacs

This biscuit was very popular in the 1990s and resembles a Cadbury’s Flake chocolate – it is chocolate indulgence on another level! My advice would be to ensure that you use Cadbury’s chocolate both for the coating and for the dough – any other substitute, such as cooking chocolate, will detract from the richness and that distinctive Cadbury flavour.

Makes: 30

Preparation time: 30 minutes

Baking time: 10 minutes

INGREDIENTS

For the topping

• 1 large slab (230g) Cadbury’s plain milk chocolate, roughly chopped

• 1 bag (204g) mini Cadbury Flake chocolates or 10 mini flakes

For the biscuits

• 250g unsalted butter, at room temperature

• 1 cup (250ml) icing sugar, sifted

• 1 egg

• 1 tablespoon (15ml) vanilla essence

• pinch of salt

• 2½ cups (625ml) cake wheat flour, sifted

• ¼ cup (60ml) cornflour

• 1 teaspoon (5ml) cream of tartar

• ½ cup (125ml) cocoa powder, sifted

• 2 large Cadbury Flake chocolates, crushed

METHOD

Preparing the topping

1. Place the roughly chopped chocolate into a bowl and microwave in 30-second bursts until the chocolate has

melted. Set aside.

Preparing the biscuits

1. Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.

2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and icing sugar until light and fluffy.

3. Add the egg and mix again until light and fluffy.

4. Add the vanilla essence, salt, flours, cream of tartar, cocoa powder and crushed chocolate crumbles and mix to form a unified biscuit dough.

5. Place the dough on a lightly floured surface and roll it out into a square or rectangular shape that is about 1 cm thick.

6. Use a fork to create the lines on the biscuit to resemble the chocolate flake.

7. Use a knife and a ruler to cut the biscuits into portions of 1.5–2 cm wide and 6 cm long. Transfer the shaped biscuits to the lined baking tray and bake for 10 minutes.

8. Transfer to a wire rack to cool for about 5 minutes, then drizzle the melted chocolate over the biscuits.

9. Crumble the flake chocolates over the melted chocolate or cut them into portions and place them on top.

When making a chocolate cake, a common challenge is achieving a deep, rich chocolate flavour. A simple and effective tip to boost the chocolatey goodness is to use coffee or espresso in the recipe.

CHOCOLATE CAKE

EGG-FREE CHOCOLATE CAKE

By Landi Govender

Serves 6 to 8

Preparation time: 15 minutes

Setting time: 1 hour

INGREDIENTS

For the cake

• 180g cake flour

• 80g cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon bicarbonate of soda

• 180ml vegetable oil

• 280g caster sugar

• 280g plain yoghurt

• 1 teaspoon vanilla extract

• 120ml amasi/buttermilk

For the chocolate buttercream

• 225g unsalted butter, softened to room temperature

• 400g icing sugar, sifted

• 40g cocoa powder

• 45ml milk, at room temperature

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

METHOD

1. Preheat the oven to 180°C.

2. Prepare two 20cm cake tins with baking paper and baking spray and set aside.

3. In a large bowl, sift in the cake flour, cocoa powder salt, bicarb, and baking powder.

4. In a separate bowl beat together oil, sugar, and vanilla extract until the mixture is pale and light. Next, add the yoghurt and mix till combined.

5. Add the flour mixture and Amasi to the wet ingredients, and mix until well combined.

6. Pour equal amounts of the batter into the cake tins and bake at 180°C for 30-35 minutes or until a toothpick inserted in the centre comes out clean. allow the cakes to cool for 30 minutes in the cake tins, before placing them on a cooling rack.

7. Add the butter to a mixing bowl or the bowl of a stand mixer and beat the butter on medium speed until creamy, about 3 minutes.

8. Add in the icing sugar, cocoa powder, milk, salt, vanilla, and a pinch of salt. Beat on low speed for a minute, increase the speed to medium, and beat until smooth and creamy.

9. Place 1 cake layer on your cake stand or serving platter. Evenly cover the top with icing. Top with 2nd layer and spread the remaining icing all over the top and sides. Garnish with chocolate shavings and enjoy!

AMARULA MALVA PUDDING CHEESECAKE

By Chef Phenyo

Makes 8 to 10 slices

INGREDIENTS

For the malva sponge

• 2 cups (250g) self-raising flour

• 1 teaspoon bicarbonate of soda

• 5 cubes butter (soften)

• ¾ cup brown sugar

• 2 eggs (room temperature)

• 2 tablespoons apple cider vinegar

• 3 tablespoons apricot jam

• 1 ½ cups (375 ml) full cream milk

For the syrup

• 1 cup (250ml) milk

• ¼ cup Amarula cream liqueur

• (Ethiopian coffee)

• ⅓ cup sugar

• 5 tablespoons / cubes butter

For the cheesecake filling

• 230g cream cheese

• ¼ cup (62ml) condensed milk

• 50ml Amarula cream liqueur (Ethiopian coffee)

• ½ cup powdered sugar

For the garnish

• white chocolate shavings

• cookie crumbs

METHOD

1. Preheat oven to 180°C

2. Mix softened butter and sugar thoroughly in a large bowl and whisk in the eggs. Add apple cider vinegar, apricot jam, milk and Amarula cream liqueur. Mix thoroughly before sifting in the flour and bicarbonate of soda.

3. Grease a round baking pan and fill a third of the pan with the Malva batter. Bake at 180oC for 15-18 minutes.

4. While the Malva bakes, in a saucepan add milk, Amarula

CHURROS BITES

By Aiden Pienaar

INGREDIENTS

• 1 cup (250ml) water or milk

• 84g butter

• 2 teaspoons caster sugar

• ¼ teaspoon salt

• 1 cup (125g) cake flour

• 2 large eggs

• 4–6 cups (1-1.5 l) sunflower oil

• ¼ cup cinnamon sugar

METHOD

1. Place the water or milk, butter, caster sugar and salt in a small pot over medium–high heat. Bring to a rolling boil.

2. When the butter is fully melted, remove the pot from

cream liqueur, sugar and butter and whisk thoroughly. Leave to simmer for 5 minutes over medium heat.

5. Once the Malva sponge is ready, poke holes all over it using a toothpick or fork. Drizzle the desired amount of syrup all over the Malva sponge.

6. Leave to cool and then place in the refrigerator without removing the pudding from the baking pan.

7. Whip the cream cheese for 5 minutes using a stand or hand mixer to make the cheesecake. Add the condensed milk and Amarula cream liqueur and whisk thoroughly.

8. Remove the Malva pudding from the refrigerator and spread the cheesecake batter over the pudding. Garnish with white chocolate or cookie crumbs.

9. Leave to set in the refrigerator overnight.

10. Serve cold or warm up a slice in the microwave for 20 seconds.

the heat and immediately add all the flour. Stir with a wooden spoon until no lumps remain.

3. Return the pot to medium heat, stirring continuously, until the mixture forms a starchy dough ball around the spoon.

4. Transfer the dough to a stand mixer fitted with a K beater. Beat the dough for 2–3 minutes on low speed to cool it down. When it has stopped steaming, add the eggs one at a time, beating well between each addition.

5. Increase the speed to medium and beat for 20 seconds until the dough turns into a batter, then switch off the mixer, scrape down the sides and mix for another 20 seconds until well combined.

6. Transfer the batter to a piping bag fitted with a large star

PRO TIP FOR A CHOCOLATE SAUCE

To make a rich chocolate sauce, melt high-quality chocolate (60% cacao or higher) over a double boiler to avoid burning. Add warm cream or milk gradually, whisking continuously to prevent seizing. For extra flavour, add a splash of espresso or a dash of vanilla extract. Stir in a bit of unsalted butter for a glossy finish. Adjust the thickness with more or less cream as needed.

nozzle. Refrigerate if you don’t plan to use it immediately, otherwise, allow it to cool to room temperature. (If refrigerated, allow the batter to come up to room temperature before use. This will make it easier to pipe).

7. Heat the sunflower oil to 190°C in a large pot over medium heat.

8. Holding the piping bag just above the oil, pipe 3cm-long nuggets of batter into the oil, using scissors to cut off each piece. Fry until golden brown – they should puff up and flip themselves, but if not, give them some help.

9. Remove the churros with a slotted spoon and roll them in the cinnamon sugar. Serve hot with a side of chocolate ganache sauce.

CHURROS BITES

TREAT: LEMON & CHAMOMILE PANNA COTTA WITH STICKY ALMOND SAUCE

By Mira Weiner

Traditionally, panna cotta is a sweet Italian dessert that is made from thickening cream with gelatine to form a thick custard-like consistency. In this recipe, I have used agar agar powder – it’s made from red seaweed and acts like a plantbased gelatine. You can find it in most health stores or online at Faithful to Nature or Wellness Warehouse. I love this recipe because it is not only super quick and easy to make but it can also be prepared in advance as well. Simple ingredients, prepared with love and plated beautifully make for an elegant masterpiece at your next celebration.

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4

INGREDIENTS

For the lemon & chamomile panna cotta

• 2 cups (500ml) full-fat coconut milk

• 1 chamomile tea bag

• ¼ cup (63ml) pure maple syrup

• 1 teaspoon lemon zest

• 1 teaspoon vanilla extract or half a vanilla pod

• 1.5 teaspoons agar agar powder

For the sticky almond sauce

• 1 cup maple syrup

• ¼ cup (63ml) lemon juice

• ¼ cup (50g) almonds, roughly sliced

• few fresh LemonGold seedless lemon slices

Recipe and styling by @miraweiner Photography by @markchipps

METHOD

1. Combine the coconut milk, maple syrup, lemon zest, vanilla and chamomile tea bag in a pot or saucepan. Bring to a gentle simmer and make sure the mixture doesn’t boil. In a small bowl, mix the agar agar powder with a little room temperature water to form a milky white liquid. Add to the saucepan and continue to mix for 3-4 minutes. If using a vanilla pod, remove it before dividing the mixture into 4 glasses or ramekins. Allow to cool to room temperature and

“Using seedless lemonsLemonGoldsaves one all the fuss of picking outpips.”pesky

then refrigerate for 4 hours or overnight.

2. To make the sauce, add the maple syrup, lemon juice and LemonGold seedless lemon slices to a pot. Bring to a boil and simmer until the syrup thickens. It should take about 10 minutes. Remove from the heat and add the sliced almonds. Mix together.

3. The panna cotta should slip easily out of the ramekins onto a plate or they can be served in the ramekin and topped with the almond sauce and a flower.

GET TO KNOW - MIRA WEINER

Mira Weiner is an entrepreneur, food consultant and plant-based advocate. Mira is passionate about conscious living, plant-based nourishment and holistic healing. She’s a networker, creative cook and country pumpkin who hopes to inspire people to eat more plants which is better for the planet, animals and our bodies. She’s used a combo of plant-based nourishment and holistic therapies to kick-start her healing journey with adrenal fatigue, burn out and anxiety. Mira is an original creative and loves recreating beautiful replacements for some of her favourite dishes that heal instead of hurt. You can connect with Mira on her website at www.miraweiner.com or on her Instagram @miraweiner.

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ANATOMY on your plate

10 foods that mimic organs for optimal health!

1. Carrots: a visionary choice! Research indicates eating carrots reduces glaucoma risk by 64% in women with more than two servings weekly. Beta-carotene aids vision restoration, while lutein lowers cataract risk.

2. Walnuts: brain boosters! Packed with vitamin E, folate, melatonin, omega-3 fats, and antioxidants, walnuts support brain health. Studies indicate their high antioxidant content reduces age-related cognitive decline, enhancing overall brain function in old age.

3. Ginger: stomach saviour! Beyond flavouring Asian dishes, ginger soothes upset stomachs, easing motion sickness, nausea, and indigestion pains. A dietary complement essential for digestive comfort and well-being.

4. Fig: testis tonic! Loaded with fibre, vitamins, and minerals like calcium, potassium, manganese, zinc, and vitamin B-6, figs offer a wealth of health benefits. They enhance testis health, promoting male fertility by increasing sperm count and motility.

ANATOMY

5. Avocado: uterus superfood! Beyond trendy toast toppers, avocados pack healthy fats, vitamin B-6, and2 potassium. Boosting lubrication and oestrogen levels, they strengthen vaginal walls and even improve IVF success rates.

6. Sweet potatoes: pancreas protectors! Resembling the organ, sweet potatoes boost pancreatic function and slash pancreatic cancer risk by 50%. Their slow sugar release aids in stabilising blood sugar levels, promoting overall pancreatic health.

7. Tomatoes: heart heroes! Packed with lycopene, a potent antioxidant, tomatoes lower stroke risk, showcasing stronger antioxidant activity than other carotenoids.

8. Grapes: lung guardians! Rich in flavonoids like anthocyanins, grapes aid lung health by reducing mucus and inflammation, and keeping airways clear, beyond their role in winemaking.

9. Kidney beans: kidney champions! Resembling the organ, these beans promote kidney health with high fibre, low fat content, stabilising blood sugar and enhancing cardiovascular health. Rich in magnesium and potassium, they reduce the risk of kidney stones, offering low-sodium, lowcholesterol protein.

10. Citrus: breast cancer defence! High in β-cryptoxanthin, β-carotene, folate, vitamin C, and Quercetin, citrus fruits lower cancer risk, notably breast cancer, according to research.

Use a reusable cork or sparkling wine sealer

To keep those bubbles trapped where they belong, invest in a reusable cork or sparkling wine sealer. These tools create an airtight seal, preserving the pressure inside the bottle and preventing outside air from sneaking in and spoiling the fun.

1 2

Keep it cold

TOP PICK

Paul René

Paul René CC

Chardonnay Brut paulrenemcc.co.za

Temperatures are your friend when it comes to preserving sparkling wine. Stash your opened bottles in the fridge or an ice bucket between pours. The chilly environment slows down the release of CO2 bubbles, helping your bubbly stay fresher for longer.

LET’S GET

FIZZICAL!

INDULGING IN A BOTTLE OF CAP CLASSIQUE (CC), OR PROSECCO IS A DELIGHTFUL EXPERIENCE, BUT WHAT HAPPENS WHEN YOU CAN’T FINISH IT ALL IN ONE SITTING? THE FEAR OF LOSING THOSE PRECIOUS BUBBLES CAN BE DAUNTING. FORTUNATELY, WITH A FEW SIMPLE TRICKS, YOU CAN EXTEND THE LIFESPAN OF YOUR FAVOURITE FIZZY DRINK AND SAVOUR IT FOR DAYS TO COME.

4

Wrap it up

Protect your sparkling wine from temperature fluctuations by covering the bottle with plastic wrap or aluminium foil. This insulation helps maintain a consistent temperature, warding off premature oxidation and flatness.

3

The spoon trick

For a low-effort, high-impact solution, try the spoon hack. Simply pop a metal spoon or fork into the neck of the champagne bottle and refrigerate. The cold metal creates an air plug, halting the escape of bubbles and keeping your drink delightfully effervescent.

5

Get creative Don’t let leftover wine go to waste. Use it to whip up cocktails or decadent desserts. Transforming your bubbly into delightful treats ensures every last drop is savoured and enjoyed.

Drinks

sip smile repeat

PASSIONFRUIT & COCONUT MARGARITA

By Landi Govender

INGREDIENTS

• 60ml tequila

• 30ml coconut cream

• 2 tablespoons passionfruit pulp

• 15ml fresh lime juice

• 15ml passionfruit cordial

METHOD

1. Add all ingredients to a cocktail shaker, and shake.

2. Strain into a short glass filled with ice.

3. Garnish with passionfruit and edible flowers. Enjoy!

HOT CHOCOLATE

By Landi Govender

INGREDIENTS

• 60ml full cream milk

• 1 teaspoon maizena

• 100g good quality dark chocolate, chopped

• 2 tablespoons sugar

• 2.5 tablespoons cocoa powder

• 250ml full cream milk

• whipped cream to serve

• chocolate shavings to serve.

METHOD

1. In a small bowl whisk 60ml milk with the Maizena until smooth, and set aside.

2. Add the milk to a small saucepan on medium heat, and bring to a gentle simmer.

3. Add the Maizena mixture and whisk till combined. Add the cocoa powder and sugar, and whisk till combined.

4. Add the chocolate pieces to the pan, and whisk till the chocolate has melted.

5. Whisk for a further 2 minutes, remove the pan from the heat and serve immediately with a dollop of fresh cream and your favourite chocolate shavings.

CHERRY LIME GIN FIZZ

By Landi Govender

Makes 2 drinks Time: 2-5 minutes

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INGREDIENTS

For the cherry syrup

• 2 cups (450g) cherries, pitted

• ¾ cup (188 ml) water

• 1-2 teaspoons lime zest

• ¼ cup (67ml) fresh lime juice

• 3 tablespoons honey, adjust according to taste

For the drink

• 60ml gin

• 150ml sparkling water

• sugar and lime zest, for the rim of the glass

• ice

• thyme sprigs, for garnish

METHOD

To make the cherry syrup

1. Add all the ingredients to a saucepan on medium-high heat, once it starts to boil reduce the heat to low.

2. Allow to cook until the cherries are soft and tender.

3. Remove from the heat and allow to cool, then blend till smooth.

4. Store in an airtight container for up to a week.

To assemble the drink

5. Add ice to a glass, and pour in ½ cup (125ml) of cherry syrup.

6. Top with sparkling water and gin. Stir and garnish with slices of lime and sprigs of thyme. Enjoy!

BOMBAY CRUSH

By Landi Govender

INGREDIENTS

For the milk jelly

• 250ml water

• 125ml milk

• 1 tablespoon china grass powder/agar

For the Bombay crush

• 4 cups (1l) vanilla ice cream, plus extra for serving

• 1.5 cups (375ml) milk

• 1-2 tablespoons rose syrup, or more if needed

• ½ teaspoon ground cardamom

• Pinch nutmeg

• 1 teaspoon basil seeds

• crushed pistachios, for serving, optional

METHOD

1. Add the water, milk, and china grass powder, and whisk into a saucepan.

2. Place on medium heat and allow to come to a boil, whisking constantly to prevent the mixture from burning.

3. Remove and place in a small heat-proof bowl or casserole, cover with cling film, and allow to cool before refrigerating until set.

4. Once set, grate the jelly or cut into cubes and set aside.

5. Soak 1 teaspoon of basil seeds in 125ml of water and set aside until they swell up and form a gel – 1 hour.

6. Add the ice cream, milk, ground cardamom, nutmeg, and rose syrup to a blender. Blend till smooth.

7. Taste and adjust flavour to your liking by adding more cardamom or rose syrup.

8. Assemble: you’ll need 4 tall glasses, add in milk jelly cubes or grated milk jelly to the bottom of each glass as well as a generous helping of the soaked basil seeds. Fill each glass with the Bombay crush mixture, and top each glass with a scoop of ice cream,

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extra milk jelly, basil seeds and crushed pistachios. Serve immediately and enjoy!

CITRUS & APPLE TEA

By Lucy Markewicz

Although I’m a coffee lover through and through, lately I’ve been experimenting with alternative warm drinks to keep me comfy all day long! This one is especially great as it offers the convenience of being either a hot or cold option depending on the weather.

INGREDIENTS

• 250g apples, sweet

• 250g naartjies/grapefruit or oranges

• 5cm piece ginger

• ½ tablespoon brown sugar

• 1 cinnamon stick

• 1 clove

• 1 star anise

• 1 teaspoon Szechuan peppercorns

• 5 cups water

METHOD

1. Quarter and remove the core from the apples.

2. Add apples, sliced ginger, brown sugar, cinnamon sticks, star anise, clove and peppercorns, and the water to the cooking pot. Using a pressure cooker, cook for 18 minutes at high pressure. You may also simmer on the stovetop for 30 minutes.

3. Allow to cool slightly before straining into heatproof jug or jars. Press the fruit a little as you strain to release the juice. If storing seal tightly before storing in the fridge.

4. Serve either hot or cold, garnish glasses with a slice of apple and citrus and stick of cinnamon. Perfect for those chilly winter mornings.

TOP TIP

You can stretch this tea by adding some made-up rooibos and a little extra sugar if you want to serve it to several people. It gives the rooibos a lovelyflavour!

LEMON MERINGUE WHITE HOT CHOCOLATE

By Zandeleen Thygesen

INGREDIENTS

• 2 large eggs

• 2 cups milk

• 2 lemons zested

• 80g white chocolate finely chopped

• 2 tablespoons sugar for meringue

METHOD

1. Separate the egg yolk and egg white. Set aside.

2. Put the egg yolk into a small saucepan. Add grated lemon zest and whisk to break up the yolk.

3. Add the white chocolate and milk to the egg yolk mixture. Heat on medium heat, whisking frequently to prevent burning. Take it off the heat once very hot and steamingjust before it comes to a boil. If it forms a film on top, you can scoop or strain it out.

4. Beat the egg white in a jar or glass with an electric whisk or mixer. I used a handheld electric mixer with only one attachment. Once foamy and soft, add sugar 1 teaspoon at a time and beat until it reaches stiff peaks.

5. Pour the hot chocolate into a mug. Top with the meringue. Torch the top with a kitchen torch to get it browned and toasty. If you put it under the broiler, make sure your mug is oven safe!

6. Enjoy hot with a spoon on the side to help get through the meringue.

DAIRY-FREE AVO SMOOTHIE (YOGHURT SUBSTITUTE)

By The South African Avocado Growers’ Association

Vegan friendly

Preparation time: 10 minutes

INGREDIENTS

• 1 avocado, chopped

• 1 banana, sliced

• 125g (½ cup) chopped pineapple

• handful baby spinach

• 180ml (¾ cup) orange juice + extra

• squeeze of lemon juice, to taste

METHOD

1. Freeze the avo, banana and pineapple overnight in an airtight container.

2. Blitz together all the ingredients until creamy. Thin out with extra orange juice, if preferred. Serve immediately.

TOP TIP

If you don’t have time to freeze the fruit, blitz it fresh with a handful of ice cubes.

Turning the vision into reality, Kleine Zalze Wines, situated outside the town of Stellenbosch, has come to the fore as one of the country’s leading wine brands in terms of offering an exciting, varied range of wines made at levels of quality recognised as being of the best in South Africa. An astonishing array of trophies, medals and top scores from discerning wine critics is testimony to this. As well as – most importantly –thousands of wine-lovers who enjoy Kleine Zalze’s wines locally and all over the world.

RJ Botha, head-winemaker at Kleine Zalze says that although the farm’s vision of being a house of diverse ranges of wines offered at various price-points could be seen as complex and daunting, for him and his team the focus is on keeping things as simple and close as possible to the most important aspect of winemaking: soil, place, and vineyards.

Kleine Zalze is open for wine-tasting to the following schedule: Monday to Saturday: 09h00 – 17h30 Sunday and Public Holidays: 11h00 – 17h30

+27 (0)21 880 8197 sales@kleinezalze.co.za

For further information visit: www.kleinezalze.co.za

WIN

5 lucky readers each stand the chance of winning a case of Kleine Zalze Family Reserve wines. Valued at R2 500 each.