club NOVEMBER 2018
EDGARS CLUB MAGAZINE NOVEMBER 2018 EDGARSCLUB.CO.ZA
SUMMER STYLE BRIGHTS, PRINTS & BREEZY FABRICS
CLUB MEMBER BENEFIT
SHO MADJOZI SHOW TICKETS
FOR LESS
SHAPING THE WORLD OF MUSIC & FASHION
SUMMER FEELS THESE FRESH RECIPES WILL HAVE YOU FEASTING YOUR WAY THROUGH SUMMER
GRILLED HALLOUMI & VEGETABLE SUMMER SALAD 2 tablespoons olive oil Salt and freshly ground black pepper 4 baby marrows (courgettes), washed, trimmed and peeled into long strips A handful of asparagus spears, washed and trimmed 300g halloumi, sliced A large bag of mixed salad leaves 2 nectarines, stoned and sliced 1 avocado, depipped, peeled and sliced A handful of roasted walnuts Grated zest of 1 lemon
Mint vinaigrette ¼ cup freshly squeezed lemon juice 4 tablespoons finely chopped fresh mint leaves ½ cup olive or avocado oil 1 tablespoon honey Salt and freshly ground black pepper to taste
80 NOVEMBER 2018
1. Place the mint vinaigrette ingredients in a jar and shake well. 2. Heat a griddle pan on the stove on high. 3. Oil and season the vegetables. Arrange them on the hot griddle and cook until lines appear and they become tender. Remove from the pan. If you are preparing in advance, you could pause at this point. 4. Just before you are ready to serve, add the slices of halloumi to the pan and cook for 2–3 minutes on each side until griddle lines appear. Remove from the griddle. 5. Arrange the salad leaves on a serving dish, and add the baby marrow, asparagus, halloumi, nectarine and avocado slices. Sprinkle with nuts and lemon zest. Serve with the mint vinaigrette.
LIVE FO O D
FISH TACOS cup cake flour cup grated Parmesan 1 teaspoon garlic salt ¼ teaspoon freshly ground black pepper 1 egg ⅓ cup milk 500g hake or other white fish, cut into 2cm-wide ‘fingers’ 2 cups oil, or enough to shallow-fry 4–6 hard- or soft-shell tacos ½ purple cabbage, shredded 1 × 135g punnet mini corn, thinly sliced 1 bunch fresh coriander, roughly torn Mayonnaise ⅓ ⅓
1. Mix the flour, Parmesan, salt and pepper together in a bowl. Then combine the egg and milk in another. 2. Dip each fish ‘finger’ into the egg mixture and then into the flour mixture. 3. Heat the oil in a shallow frying pan and fry the fish on both sides until golden and crisp. 4. Assemble the tacos at the table with the remaining ingredients.
LIVE FO O D
DIRTY BALLERINA PAVLOVA 7 egg whites (you can use the yolks to make a homemade mustard) 2 cups granulated white sugar* 1 teaspoon vanilla essence
1. Preheat the oven to 180°C. Line a baking tray with greaseproof paper. 2. Whisk the egg whites in a stainless-steel (or clean-as-awhistle) bowl with a hand mixer (or a traditional hand whisk) until stiff peaks form. 3. Continue mixing while slowly adding the sugar, a tablespoon at a time, followed by the vanilla. 4. Spoon the mixture into the centre of the prepared baking tray and smooth it out with the back of the spoon into a round shape with a bit of a crater in the middle. 5. Place it in the oven and immediately reduce the temperature to 130°C. 6. Bake for 90 minutes, then turn the oven off and leave the pavlova inside to cool completely before removing. Blueberry mascarpone topping
1. Whip the mascarpone cheese and double cream together, then stir in the sugar. 2. Spoon over the pavlova and top with the blueberries. *Using granulated sugar rather than castor will result in a sticker, tastier pavlova
RECIPES EXTRACTED FROM HOME COOKED & HEART WARMING BY ASHLEIGH LEVIN (PENGUIN RANDOM HOUSE R320). 82 NOVEMBER 2018
PHOTOGRAPHY: HENK HATTINGH, STYLING: LISA CLARK
1 × 230g tub mascarpone cheese 1 cup double cream 2 tablespoons granulated sugar 1 cup fresh blueberries