Life's little blessings - mamma mia 5 FAB MOTHER'S DAY CAKES INSPIRED BY OUR READERS THE PRETTIEST WEEKLY MENU TO THRILL THE WHOLE FAMILY - Food ...
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mamma mia
5 FAB MOTHER’S DAY CAKES
INSPIRED BY OUR READERS
THE PRETTIEST WEEKLY MENU
TO THRILL THE WHOLE FAMILY
life’s little
blessings
what’s new?
HOT PRODUCTS FOR YOUR
KITCHEN AND PETS TOO
RASPBERRY AND VANILLA
PANNA COTTA
SEASIDE PARADISE – AN EXQUISITE HOLIDAY HOME THAT’S AN ENTERTAINER’S DREAM!
ED’S LETTER
break time ho knew Covid-19, face masks, 70% alcohol
sanitiser and disposable gloves would be
2020’s keywords! There we were in mid-March,
going about our daily lives, deliberating over
espresso or Americano, chenin or chardonnay,
salmon or trout. Then, after a lightning bolt of
warning, we scurried around, madly buying up
essential household supplies before bolting
back to the confines of our homes just in time
for the thunderclap of lockdown.
The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
No doubt you’ve made some interesting
discoveries about yourself and your abilities in
this unprecedented time. Certainly, if our current
website and social media trends are anything
to go by, many of our followers have found
a new (or renewed) love for baking, particularly
when it comes to cultivating a sourdough starter
(otherwise known as fresh yeast) for making
home-made bread, not to mention the nationwide
obsession with banana bread, pancakes and muffins! The brew of choice for
washing all these baked goodies down is dalgona coffee – if none of this sounds
familiar, head over to our website and social media pages to be in the lockdown loop
of sanity-saving recipes, kitchen tips, trivia and more, which we’re churning out
daily and will continue to do.
This brings me to the reason for publishing this free mini digital magazine: when
the F&HE team and I were discussing what we wanted to give our readers right
now, we decided it wasn’t more of the same lockdown operating manuals you’ve
already got. And so, we present this small yet sincere offering of fresh and
vibrant inspiration, which includes a dream-like beach house to remind you of
seaside holidays (page 16) and our pièce de résistance: a jaw-dropping showcase
of Mother’s Day cakes guided by you, our readers (page 4).
So, without further ado, please enjoy scrolling through our gift to you! ONLINE BONUS!
LOOKING
FOR MORE
RECIPES? VISIT
FOODANDHOME.CO.ZA
PINTEREST.COM/ ACEBOOK.COM/FOODANDHOME
F INSTAGRAM.COM/
TWITTER.COM/FHEMAG
FOODANDHOMEMAG ENTERTAININGMAGAZINESA FOODANDHOMESA
FOODANDHOME.CO.ZA OUR GIFT TO YOU 1
COVER RECIPE
COOK’S TIP
RASPBERRY AND VANILLA
Panna cotta can be PANNA COTTA
made in advance
and kept in the
fridge, covered, for
up to 3 days. 180g frozen raspberries + extra,
to serve
HOW TO DO IT
1 Grease 8 small silicone/metal
moulds of your choice with a few
drops of canola oil.
2 Place the gelatine leaves in cold
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water to soften, about 10 minutes.
3 In a large pot over medium heat,
place the cream, milk, vanilla, salt
and sugar. While stirring occasionally,
allow the mixture to just reach boiling
point, then remove from heat.
4 Squeeze the excess water from the
softened gelatine leaves, place in
the hot cream mixture and whisk to
combine. Allow the mixture to cool to
room temperature, about 45 minutes.
5 Once cooled, add the white vanilla
layer of the panna cotta to the
greased moulds. Place 2 – 3 tbsp of
the mixture in each mould, cover with
cling film and refrigerate to set, at
least 2 hours.
6 While the white vanilla layer sets,
add the frozen raspberries to the
remaining cream mixture, then blitz
with a hand blender until smooth. Pass
through a sieve and divide among the
RASPBERRY AND VANILLA moulds over the set vanilla layer to
T PANNA COTTA create the pink raspberry layer. Cover
AR
W Makes 8 EASY 1 hr + 6 hrs, to set with cling film and return to the fridge
S
to set, at least 4 hours.
N
LA
cover WHAT YOU NEED 7 To turn the panna cotta out from the
Y
R AP H BY D
canola oil, to grease moulds, run the tip of a small, sharp
recipe 7 gelatine leaves knife around the top edge of each
R E CIP
750ml (3 cups) fresh cream one and briefly dip the bottom of
TO G
250ml (1 cup) full-cream milk each mould in hot water. Turn each
EA
HO
2 tsp vanilla extract panna cotta out onto a plate. Serve
ND
IP
TY N pinch salt topped with the extra frozen
D
S
LIN RA
GB
Y C LAIR E F E R 80g white sugar raspberries scattered alongside.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 2
FOODBITES
SIP IT SLOW
Ward off the cold this winter with Joko Rooibos teas!
There’s a 100% pure Rooibos and a delicious new array
of flavoured Rooibos teas, including Caramel Marula, ON THE DOUBLE
Chamomile Marula, African Marula and Honeybush. Checkers’ new one-hour grocery delivery service,
Available at leading supermarkets from R19,99 for a pack Sixty60, is heaven-sent! It means you can order
of 20 teabags to R54,99 for a pack of 80, there is a flavour groceries and drinks from the Checkers free
for everyone. So, this Mother’s Day, sip your favourite mobile app at the touch of a button and start
cuppa from the selection. More info at joko.co.za. preparing them in just 60 minutes! All you need
to do is download the Sixty60 app on your iOS or
EASY DOES IT
Android device and you’re good to go. You’ll be
able to track the status of your order and delivery
in real time. Currently available in select areas in
Cape Town (Durbanville, Willowbridge, Okavango
Crossing, Rondebosch, Kloof Street and Sea
Point) and Johannesburg (Melrose and Bryanston),
products on the Sixty60 app retail at the same
prices as in Checkers stores. Delivery is free for
the time being. Go to sixty60.co.za for more.
Whether it’s convenience or comfort
Photographs supplied. Prices are correct at the time of print and are subject to change without notice. The editorial content
you’re after, we’ve got you covered!
featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
COMPILED BY PATIENCE GUMBO-CHIMBETETE AND BELINDA DOS SANTOS SUDS UP
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serving, certified free-range farms in SA, which means you get recommended price of R29,99 for 750ml at leading
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with its drivers taking eco-efficient delivery routes. Currently
servicing Cape Town and surrounding areas with same-day
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FOODANDHOME.CO.ZA OUR GIFT TO YOU 3
RECIPE FEATURE
take the cake
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RECIPES AND STYLING BY
CRUNCHIE CHEESECAKE
ROBYN TIMSON MOSS
PHOTOGRAPHS BY
As we’re staying
ROELENE PRINSLOO
home, we asked readers
about the cakes that remind them
of time spent in the kitchen with
their moms. Here’s a slice of your
life made of sweet baked hugs
FOODANDHOME.CO.ZA OUR GIFT TO YOU 4
RECIPE FEATURE
CRUNCHIE CHEESECAKE pinch salt 20 – 30 minutes. Remove from oven
3 tbsp cake flour and allow to cool completely.
The crunchies recipe is from
250ml (1 cup) fresh cream 3 For the filling, in a stand mixer with
Violet R. Hendrie, first published
the whisk attachment, beat together
in a compilation to raise funds
TOPPING the 900g cream cheese, castor sugar,
for dependants of South Africans
230g cream cheese, eggs and egg yolk. Mix in the lemon
serving in World War II. It continued
at room temperature juice, 4 tsp lemon zest, vanilla extract
to be reissued as Ouma’s Cookery
80ml (⅓ cup) fresh cream and salt. Add the 3 tbsp cake flour and
Book of Tested Recipes
2 tsp lemon zest mix well before finally stirring in the
Serves 10 – 12 A LITTLE EFFORT 4 hrs
4 tbsp golden syrup 250ml (1 cup) fresh cream.
4 Pour the cheesecake mixture onto
WHAT YOU NEED
HOW TO DO IT the cooled crunchie base in the round
CRUNCHIE BASE
1 For the crunchie base, in a large cake tin and bake in the preheated
250g butter, at room temperature
bowl rub the butter into the 300g oven for 45 minutes – 1 hour. To check
+ extra, to grease
cake flour until it resembles that it is baked, the filling should have
300g cake flour
breadcrumbs, then add the sugar, oats a slight wobble but be set. Turn off the
450g white sugar
and desiccated coconut. In a small heat and allow the cake to rest in the
250g oats
bowl, mix together the 3 tbsp golden oven for a further 20 minutes.
200g desiccated coconut
syrup, bicarbonate of soda and boiling 5 Remove the cake from oven and
3 tbsp golden syrup
water. Mix the wet and dry ingredients allow to cool completely, then
3 tsp bicarbonate of soda
together. Set aside to cool a little. refrigerate for 1 hour before preparing
4 tbsp boiling water
2 Preheat the oven to 180°C. Grease the topping. In the stand mixer with a
a 24cm springform cake tin and a clean whisk attachment, lightly beat
FILLING
24cm square baking tin. Line the together the 230g cream cheese,
900g cream cheese,
bottom and sides of the square tin 80ml (⅓ cup) fresh cream and 2 tsp
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at room temperature
with baking paper. Press 750g lemon zest. Spread the mixture over
250g castor sugar
(2½ cups) of the crunchie mixture the top of the cake. Cut the crunchies
3 eggs
into the bottom of the round baking from the square tin into 2 – 3cm
1 egg yolk
tin. Press the remaining mixture into squares and place decoratively on
2 tsp lemon juice
the square baking tin. Bake in the top of the cake. Drizzle with the 4 tbsp
4 tsp lemon zest
preheated oven until lightly golden, golden syrup and serve.
2 tsp vanilla extract
MY MOTHER USED TO MAKE THESE
CRUNCHIES IN THE BIG OVEN TRAY
AND CUT THEM INTO SQUARES
MARK E. PRINGLE
FOODANDHOME.CO.ZA OUR GIFT TO YOU 5
RECIPE FEATURE
MENTION CAKE AND MOM
IN THE SAME SENTENCE AND
IT CONJURES AN IMAGE
OF SOFT, LIGHT-TEXTURED
ORANGE CAKE
TANJA ENGELBRECHT
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ORANGE CAKE WITH ORANGE
CURD AND ITALIAN MERINGUE
FOODANDHOME.CO.ZA OUR GIFT TO YOU 6
RECIPE FEATURE
ORANGE CAKE WITH HOW TO DO IT continuously. Fold in the flour and
ORANGE CURD AND 1 For the orange curd, measure out all orange zest. Stir in the milk. The
ITALIAN MERINGUE the ingredients before you start. Cut the batter should have a soft consistency.
110g butter into cubes and keep chilled. Divide the mixture between the cake
Serves 12 CHALLENGING 4 hrs
Warm the 180ml orange juice slightly tins and bake in the preheated oven
in the microwave. Bring a pot half filled until risen, golden and a metal skewer
WHAT YOU NEED
with water to a simmer over medium inserted into the centre of each cake
ORANGE CURD
heat. Select a large metal/ glass bowl comes out clean, 40 – 50 minutes.
110g butter, chilled
that fits snugly on top of the pot, but 4 Dissolve the remaining 250g castor
180ml orange juice
does not touch the water. Before sugar in the juice from the 2 large
3 egg yolks
placing the bowl over the heat, add the oranges. Prick the hot cakes all over
1 egg
egg yolks, egg, 100g castor sugar, salt, with a fork and pour over the juice
100g castor sugar
cornflour, orange and lemon zests, and mixture. Leave to cool in the tins.
¼ tsp salt
whisk until light and fluffy – the sugar 5 For the Italian meringue, in a small
2 tbsp cornflour
should be almost dissolved. Slowly add saucepan on high, heat the 210g sugar
1½ tsp orange zest
the orange and lemon juices into the and water, stirring until the sugar has
1½ tsp lemon zest
mixture, whisking continuously. dissolved. Bring to the boil and cook
60ml (¼ cup) lemon juice
2 Place the bowl over the pot of for 12 minutes. Remove from heat.
simmering water and stir continuously 6 In the stand mixer fitted with a
ORANGE CAKE
until the mixture thickens, 8 – 10 minutes. scrupulously clean and dry whisk
350g butter, softened + extra,
The curd is ready when it coats the attachment and bowl, beat the egg
to grease
back of a spoon. Remove from heat and whites until stiff peaks form. With the
350g castor sugar
gradually add the chilled butter cubes, whisk running, pour the hot syrup into
4 eggs, whisked
whisking to make sure each piece is the egg whites in a thin, steady stream,
450g self-raising flour, sifted
well incorporated before adding the whisking until the meringue is thick and
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zest and juice of 2 large oranges
next. The curd will continue to thicken glossy. Set aside while you assemble
180ml full-cream milk
as it cools. Once all the butter is mixed the cake.
in, strain the mixture through a sieve 7 Remove the cakes from the tins. If
ITALIAN MERINGUE
to remove the zests and any lumps. It rounded tops have formed, slice them
210g white sugar
should have a velvety consistency. Store off with a bread knife so the tops are
200ml water
the curd in a covered container in the completely flat. Stack the cakes on a
2 egg whites
fridge until needed. serving plate, generously spreading
3 For the cake, preheat the oven to the inside layer and top of the cake
orange slices, to garnish (optional)
180°C. Grease and line the base and with orange curd. Using a spoon,
sides of 2 x 20cm springform cake tins dollop and spread the meringue on
with baking paper. In a stand mixer the top of the cake. Use a chef’s
with the whisk attachment, cream blowtorch to brown the meringue.
together the 350g butter and 100g of Garnish the top of the meringue with
the 350g castor sugar. Add the whisked a few orange slices, if desired, and
eggs, a little at a time, while beating serve immediately.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 7
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BAR-ONE CHOCOLATE CAKE
FOODANDHOME.CO.ZA OUR GIFT TO YOU
8
RECIPE FEATURE
RECIPE FEATURE
BAR-ONE CHOCOLATE CAKE HOW TO DO IT vanilla extract. Combine the wet and
1 For the ganache, place the 220g Bar- dry ingredients and stir until smooth.
Serves 12 A LITTLE EFFORT 2 hrs
One, dark chocolate and fresh cream Carefully pour the boiling water into
in a large metal/glass bowl over a pot the mixture and mix until combined.
WHAT YOU NEED
of simmering water. Slowly allow the The batter will be very runny but
GANACHE
chocolate to melt, stirring occasionally, don’t worry as that’s what makes it
220g Bar-One, chopped into
until the mixture comes together and a gloriously moist cake.
bite-size chunks
is smooth and glossy. Refrigerate 4 Divide the batter among the
280g best-quality 70% cocoa dark
the ganache for about 1 hour, until prepared cake tins and bake in
chocolate, roughly chopped
the mixture has thickened but is the preheated oven until a metal
350ml fresh cream
still spreadable. skewer inserted into the centre of
2 For the cake, preheat the oven to each cake sponge comes out just
CAKE
175°C. Grease and line the bases and clean, 35 – 40 minutes. Remove from
600g cake flour
sides of 4 x 24cm springform cake oven and allow to cool completely in
3 tsp bicarbonate of soda
tins with baking paper. In the bowl of the tins.
4 tsp baking powder
an electric mixer fitted with the whisk 5 Remove the cakes from the tins.
2 tsp salt
attachment, combine the cake flour, Place one layer on a serving plate,
2 tsp instant espresso powder
bicarbonate of soda, baking powder, spread generously with ganache and
(not instant granules)
salt, espresso powder and cocoa top with the second layer. Repeat.
150g (1½ cups) cocoa powder
powder. Whisk well on a low speed to Use the remaining ganache to cover
4 eggs
combine. Set aside. the top and sides of the cake with a
840g sugar
3 In a separate bowl, with a clean spatula or palette knife. Decorate the
500ml (2 cups) buttermilk
whisk, cream together the eggs, top of the cake with 2 x 55g sliced
240g butter, melted + extra,
sugar, buttermilk, melted butter and Bar-Ones and pomegranate rubies.
to grease
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4 tsp vanilla extract
500ml (2 cups) boiling water
TOPPING
2 x 55g Bar-Ones, sliced diagonally
pomegranate rubies, to decorate
OH BOY, MOM LOVED
BAR-ONES
ANTOINETTE JORDAAN
COOK’S TIP
Before icing the
Bar-One chocolate
cake with the
ganache, place
the cake rounds,
separately, into
the freezer for
1 hour 30 minutes –
2 hours to firm up.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 9The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
ROBYN TIMSON MOSS
IT’S OUR FAMILY FAVE
COFFEE CAKE! BECAUSE
COFFEE CAKE
FOODANDHOME.CO.ZA OUR GIFT TO YOU
10
RECIPE FEATURERECIPE FEATURE
COFFEE CAKE quickly pour over the pecan nuts in whisk attachment and whip until it
an even layer, tilting the baking sheet softens and loosens up a little. Sift in
Serves 12 A LITTLE EFFORT 3 hrs
around so the caramel spreads as the icing sugar and whisk until light
30 mins
thinly and evenly as possible. Place and fluffy, using a spatula to scrape
in a cool, dry place to set. Once set, down the mixture. Add the 2 tsp
WHAT YOU NEED
break into rough triangular shards. vanilla extract and mix. Remove 1 cup
PECAN BRITTLE
2 For the coffee cake, preheat the of icing from the bowl and set aside.
250g pecan nut halves
oven to 180°C. Grease and line the This is the white icing to create the
450g white sugar
base and sides of 3 x 20cm springform ombre effect on the cake.
cake tins with baking paper. In a mug, 7 Beat the cooled 2 tsp instant
COFFEE CAKE
dissolve the 4 tbsp instant espresso espresso powder dissolved in 1 tbsp
400g butter + extra, to grease
powder into 125ml (½ cup) boiling warm water into the rest of the icing.
4 tbsp instant espresso powder
water. Set aside to cool. 8 To assemble, use a bread knife to
(not instant granules)
3 In an electric stand mixer with the slice off rounded tops that may have
125ml (½ cup) boiling water whisk attachment, cream the 400g formed on the cakes so the tops are
420g castor sugar butter and castor sugar until light completely flat. Place the first layer on
8 eggs and fluffy, using a spatula to scrape a cake board or cake turntable and top
470g cake flour down the mixture. With the motor still it with a few spoonfuls of the coffee
3 tsp baking powder running on a medium speed, add the icing. Spread evenly. Repeat with the
3 tsp vanilla extract eggs 1 at a time, incorporating well second and third layers. Once all the
400g plain double-cream/ after each addition. layers are stacked, use a palette knife
Greek yoghurt 4 Away from the mixer, sift the flour to cover the whole cake in a thin, even
and baking powder into the butter layer of coffee icing. Don’t worry if
COFFEE ICING and egg mixture and gently fold some of the cake shows through as
280g butter, at room temperature together. Add the cooled coffee this is only the crumb coat and is there
The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
560g icing sugar and 3 tsp vanilla extract to the plain to help you achieve a smooth and
2 tsp vanilla extract double cream/Greek yoghurt. Stir even, crumb-free final result. Place the
2 tsp instant espresso powder (not together well and then fold into the cake in the fridge and allow to set until
instant granules) dissolved in 1 tbsp cake mixture. the icing has hardened.
warm water, cooled 5 Divide the batter equally among 9 To finish decorating the cake, ice
1 sheet edible gold leaf, to decorate the cake tins. Bake in the preheated around the sides of the bottom half
oven for 45 minutes – 1 hour. The with coffee icing. Ice the top half with
HOW TO DO IT cakes are ready when a metal skewer the reserved vanilla icing. Using a
1 For the pecan brittle, line a large, flat inserted in the centre comes out long palette knife or cake scrapers,
baking sheet with baking paper and clean. Allow the cakes to cool in spin the cake around while smoothing
spread the pecan nuts evenly over. the tins for a few minutes before the sides to create an even, blended
Pour the sugar into a large non-stick turning out onto wire cooling racks ombre look. Cover the top of the cake
pan on low heat and allow to melt, to cool completely. with coffee icing and decorate with
stirring as little as possible. Once 6 For the icing, place the 280g butter pecan brittle shards. Use tweezers to
melted and a rich caramel colour, in an electric mixer fitted with a clean add pieces of gold leaf to the cake.
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VANILLA CAKE
FOODANDHOME.CO.ZA OUR GIFT TO YOU
12
RECIPE FEATURERECIPE FEATURE
VANILLA CAKE HOW TO DO IT incorporating them well after
1 For the caramel, combine the 180g each addition.
Serves 12 A LITTLE EFFORT 3 hrs
butter, 1 tbsp vanilla extract and 4 Away from the mixer, sift the cake
remaining caramel ingredients, except flour and baking powder into the butter
WHAT YOU NEED
for the lemon juice, in a saucepan and egg mixture and gently fold it in.
CARAMEL
over low heat and simmer, whisking Add the 3 tsp vanilla extract to the
180g butter
constantly, until thickened and no plain double cream/Greek yoghurt,
1 tbsp vanilla extract
longer watery, 10 – 15 minutes. stir together well and fold into the
650g muscovado sugar
Remember that caramel thickens as cake mixture.
190ml fresh cream it cools. Remove from heat and whisk 5 Divide the mixture among the cake
190ml full-cream milk in the lemon juice – this will stop the tins and bake for 40 minutes. The
juice of 1 lemon caramel from crystallising. Set aside cakes are ready when a metal skewer
in a sealed container while you make inserted in the centre comes out clean.
VANILLA CAKE the cake. Allow the cakes to cool in the tins for
400g butter, at room temperature 2 For the vanilla cake, preheat the a few minutes before turning out onto
420g castor sugar oven to 180°C. Grease and line the wire cooling racks.
8 eggs base and sides of a 24cm and an 18cm 6 To assemble, use a bread knife to
470g cake flour springform cake tin with baking paper slice off rounded tops that may have
3 tsp baking powder for a tiered effect, or choose one size, formed on the cakes so the tops are
3 tsp vanilla extract if you prefer. completely flat. Slice horizontally
530g plain double cream/ 3 In a stand mixer with a whisk through the two layers to create 4
Greek yoghurt attachment, cream together the 400g even layers. Sandwich the layers
butter and castor sugar until light and with caramel and whipped cream,
TOPPING fluffy. With the motor still running on allowing it to ooze a little out of the
The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
500ml (2 cups) fresh cream, whipped medium, add the eggs 1 at a time, sides. Serve immediately.
MY MOM INSISTS THE SIMPLE
FLAVOURS OF VANILLA, CARAMEL
AND CREAM ALWAYS MAKE THE
MOST DELICIOUS CAKE
RENUKA LALIBAHADUR
FOODANDHOME.CO.ZA OUR GIFT TO YOU 13HOT STUFF
FAVOURITE COOKBOOK
OF THE MOMENT
I just adore the recipes and
cookbooks by Diana Henry.
I’m currently reading How
to Eat a Peach, which has
beautifully compiled menus for
just about every occasion. The
food is simple and the flavour
combinations are so different.
MY EARLIEST MEMORY
OF FOOD IS
Peering over the edge
of the adults’ table at
a lunch party and being
bitterly disappointed with
the hot dogs and mac ’n
cheese on offer to the kids.
I wanted oysters too!
PREGNANCY
TASTES LIKE
Early on it tasted
like a tin can and
all I could stomach
were rice cakes.
featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
Compiled by Patience Gumbo-Chimbetete. Photographs by Hema Patel and Adobe Stock. The editorial content
5 MINUTES WITH
robyn timson moss MY DAILY
AFFIRMATION
Calm down – this
too shall pass!
Based in Johannesburg, this highly skilled chef,
food stylist and former restaurateur is FAVOURITE
a first-time mom-to-be, who created the THING TO DO
ON MOTHER’S
magnificent Mother’s Day cakes on page 4 DAY?
Champagne
and a massage
MOST TREASURED POSSESSION with Mom.
Well they’re not exactly possessions, but
my kitty cats – they’re my best friends.
MOST USED UTENSILS
IN MY KITCHEN
My chef’s knife, proper
springy tongs and my
microplane grater.
MOST-USED UTENSILS
IN MY KITCHEN
My chef’s knife, proper
springy tongs and my
microplane grater. FOODANDHOME.CO.ZA OUR GIFT TO YOU 14PET’S POZZIE
OH LA LA...
Even discerning felines will be bowled over by Bon Appétit, the new
super-premium wet cat food range. Made from the finest ingredients,
it offers the ideal balance of essential nutrients to meet 100% of your
cat’s daily needs. Expertly prepared in a selection of scrumptious
flavours, Bon Appétit comes in two textures: Creamy Mousse and
Chunky Paté. Bon Appétit Creamy Mousse is available in four
options – Salmon & Shrimp, Chicken & Turkey, Chicken & Liver and
Tuna & Ocean Fish – in 85g tins of tender, bite-sized morsels
marinated in savoury juices and cooked to perfection. Bon Appétit
Chunky Paté is finely ground yet still blissfully smooth like paté.
Available in 100g trays, this variant comes in Salmon, Chicken &
Vegetables and Kitten Paté with Chicken. Find at leading supermarkets
for the recommended retail price of R17,99 per 85g tin of Bon Appétit
Creamy Mousse and R21,99 per 100g tray of Bon Appétit Chunky Paté.
Visit bonappetit.co.za or call 011-571-5300 for further product details.
Mommy’s little
Photographs supplied. The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
At F&HE, our furry
friends’ needs and
nice-to-haves matter
to us as much as those
of our readers
FUR BABY COMPILED BY MARION GARASSINO
HAVE A FLING!
SLEEPING BEAUTY Love throwing the ball for your
We all know how it feels to sleep on an uncomfortable best canine buddy but hate getting
bed, and it’s no different for animals. Our doggies give slobber on your hands and drool
us so much love and joy, and they deserve maximum dangling off your eyelashes after
comfort. Why not give your canine companion a wonderful you’ve flung the ball for the 10th
night’s sleep every night with this gorgeous Sealy time? Then the Red Dingo Flingo
Orthopaedic Lux Mattress Dog Bed? It’s made with Quad Mudguard classic is for you! It’s
Element Foam for ultimate comfort and support, and a unique ball-thrower with a
offers therapeutic support for dogs of all ages, especially protective cover – the ball rests
those with arthritis or joint and bone problems. The inside the plastic cover and when
Certipur foam is free from mercury, lead, heavy metals you fling it, out flies the ball for Fido
and formaldehyde, so it’s absolutely safe for your dog. to fetch! And because the plastic
The Pro-Charcoal base helps to absorb odours, and the cover sits at the end of a long
cover is removable and machine-washable. Stocked by plastic wand, it’s easier to throw
petheaven.co.za in various sizes, from R1 599. the ball further and for longer – no
more tired arms and short throws,
much to your doggie’s delight! You
can also scoop up the ball in the
cover, making handling and storing
simple and clean. The Flingo is
made to withstand heavy use and,
even though it’s designed to hold
the Red Dingo Rocket Ball, it also
fits regular-sized tennis balls. The
Red Dingo Flingo Mudguard is
available online at @home.co.za for
R319, and at select pet stores.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 15KZN ENTERTAINING
tropical
tonic
After long weeks of lockdown, this coastal home
north of Durban is an entertainer’s dream –
and a muse to loud, lively, food-fuelled holiday
goals for the rest of us!
TEXT BY LIZ MORRIS PRODUCTION BY SVEN ALBERDING PHOTOGRAPHS BY LAR GLUTZ/BUREAUX
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FOODANDHOME.CO.ZA OUR GIFT TO YOU 16KZN ENTERTAINING
S
et on a steep site, It is not always the case that a home
within a verdant is designed and decorated from
tropical landscape scratch to completion by a duo of
where summers architect and decorator colleagues
are humid and for family friends, but it was the case
hot, and winters here. And the result is a focused
blissfully sunny vision from the tight-knit team of
and temperate, Robyn and architect Lisa Rorich,
this tranquil hideaway draws you in, who both played an intrinsic role in
propelling you almost immediately creating the special atmosphere and
towards a wall of black-painted clad aesthetic of this completed project.
stone in the rear courtyard room. And the genesis of the black stone
wall? “It was white to begin with,”
It’s a gathering place, somewhere to Robyn recalls, “and then Lisa and
spread out platters of salad, laugh I looked at it and thought no way. It
uproariously around a family roast and jarred, it was too Mykonos.” Painting
sip wine with a board of local cheeses the surface black – not jet black,
while the sun fades. but a more mercurial, cast-iron
This space – sheltered from the black – gave the room an earthy and
elements and with its back to the sea grounded focus which, in turn, invited
view – feels dusky and seductive: it’s bold upticks of decorative language
pretty much the antithesis of expected and colour contrast. Cue a 2,5m-long
beach house decor 101, yet it turns sofa in kingfisher blue, which faces
out to be the most socially popular the lush, leafy garden via huge,
of the whole compound. “We wanted sliding slatted doors, and a round,
to make it feel like a muted and cosy four-seater, marble-topped table at DECORATOR ROBYN
CONSTANTINOU
retreat, the domestic equivalent of which the home’s wine-connoisseur (LEFT) AND
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sheltering in the shade of a huge tree, owners gather in the evenings. ARCHITECT
LISA RORICH
almost like an alter ego of the other
living areas, which, with their bleached
palette, definitely communicate a sun,
sand and surf blitheness,” explains
decorator Robyn Constantinou.
THE HOME’S TIMBER-
CLAD EXTERIORS
ADD TO THE
CONTEMPORARY
BARN-LIKE FEEL OF
THE STRUCTURES
IN THE TROPICAL,
COASTAL
LANDSCAPE
FOODANDHOME.CO.ZA OUR GIFT TO YOU 17IN THE REAR
COURTYARD ROOM,
THE FLOOR IS MADE
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FROM DRIVEWAY-
PAVING BRICK LAID
IN A HERRINGBONE
PATTERN, WHICH IS
EXTENDED FROM
THE OUTDOORS IN.
CUSHIONS ON TWO
TIMBER-FRAMED
OCCASIONAL
CHAIRS FROM
THE GATEHOUSE
AT MAVROMAC
ARE IN A PRINTED
LINEN BY JIM
THOMPSON FABRICS
(JIMTHOMPSON-
FABRICS.COM)
THE OPEN-PLAN
KITCHEN IS
ANCHORED BY A
BROAD CENTRAL
ISLAND, WHICH
ACCOMMODATES
A HOB, OVEN
AND PREP SINK,
PLUS CONCEALED
STORAGE
UNDERNEATH
AND A FLANK OF
EXPOSED STORAGE
SHELVES IN THE
ADJACENT DINING
SPACE FINISHED
IN COLOURS THAT
REFER TO THE
KITCHEN’S PALETTE
BEHIND THE ISLAND
IN THE KITCHEN,
THERE IS WOOD-
CLAD CABINETRY
FOR STORAGE AND
A PREP STATION FOR
APPLIANCES AND
COFFEE-MAKING
FOODANDHOME.CO.ZA OUR GIFT TO YOU 18KZN ENTERTAINING
DETAIL OF A
STRELITZIA NICOLAI
FLOWER, TYPICAL OF
– AND NATIVE TO –
THE KWAZULU-NATAL
REGION OF
SOUTH AFRICA
THE DINING AREA,
WITH A SOLID
TIMBER TABLE
FROM WEYLANDTS
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AND HIGH-BACK
CHAIRS FROM
THE GATEHOUSE
AT MAVROMAC,
SLIP-COVERED IN
A NATURAL LINEN,
FORMS PART OF
THE MAIN LIVING
SPACE AND OPENS
OUT ONTO THE
COURTYARD
CLAD IN WHITE
TIMBER, THE MAIN
LIVING AND DINING
Designing for the way the owners SPACE FEATURES
wanted to live here on holiday was a A BONE-COLOURED,
LINEN-UPHOLSTERED
key driver for the interiors throughout. MODULAR SOFA,
“They didn’t want a highly styled CUSHIONS IN
FABRIC BY PIERRE
layering of composed collections and FREY (PIERREFREY.
tablescapes,” says Robyn. A fuss-free, COM/EN/), AN
ORGANICALLY
fit-for-purpose tableau has obvious SHAPED COFFEE
benefits for a second home, but it can TABLE MADE FROM
A SOLID PIECE OF
often be at the expense of character. WOOD, AND AN
However, Lisa and Robin soundly OAK AND LEATHER
trounced that possibility with their ARMCHAIR FROM
WEYLANDTS
cohesive and combined approach (WEYLANDTS.CO.ZA).
to the project, knowledge of the THE ARTWORK,
WHICH INSPIRED
owners’ lifestyle and understanding THE PALETTE OF
of the climate. “The details, interest THIS SEATING AREA,
IS BY MICHAEL
and information had to be in the TAYLOR FROM CAPE
architecture, the fixtures, wall features TOWN GALLERY
WHAT IF THE WORLD
and furniture,” Robyn explains. “The (WHATIFTHEWORLD.
design of this was absolutely making COM)
sure those aspects did all the work.”
FOODANDHOME.CO.ZA OUR GIFT TO YOU 19KZN ENTERTAINING
IN THE SPARE It’s a big house: there are five
BEDROOMS,
THE BRIEF WAS bedrooms in two timber-clad,
FOR QUIET, barn-style structures with several
NATURAL TONES.
DECORATOR ROBYN white-painted living areas and outdoor
CONSTANTINOU decks and enclosed verandas
USED SAND-
COLOURED
connecting them. The spaces feel
TIMBER FLOORS lofty, open, airy – you need this in
THROUGHOUT
WITH LOOSE-LAID
the cloying summer climate – but the
COIR MATTING scale is still human, with compelling
AND HEADBOARDS flow created by a continuous use
UPHOLSTERED
IN A LATTICE of natural materials between the
PATTERN TO TURN exterior and interior architecture.
UP THE TEXTURAL
ASPECT. FOR EVEN “We used timber cladding on
MORE SENSORY a lot of the outside walls because
IMPACT, SWATHES
OF MUSHROOM- it weathers so beautifully, but also
COLOURED LINEN brought it indoors on the same
CURTAINS (FABRIC
FROM MAVROMAC) vertical plane which, when all the
WERE USED FOR doors are open, bands the spaces
PRIVACY BETWEEN
THE BATHING AND together as one in nature and not
SLEEPING ZONES, simply as inside and outside rooms.
INSTEAD OF DOORS
I really feel you get more living out
of a home this way,” says Lisa.
And certainly, surface textures
distinguish the project, imbuing it
with a contemporary clarity. Robyn
and Lisa worked closely on the
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STRIKING GREEN
ZELLIGE TILES FROM
SOUTHERN ART
CERAMICS (VLVLK.
COM), APPLIED IN
A VERTICAL BROKEN
BOND PATTERN, ARE
A FEATURE OF THE
GUEST BATHROOM
FOODANDHOME.CO.ZA OUR GIFT TO YOU 20KZN ENTERTAINING
THE OUTDOOR ROOF
DECK HAS ACCESS
interior finishes from the word go, bedrooms and the interleading
TO THE POOL AND electing to paint some cladding stairwells. But the allure of
HUGE VISTAS OF white to invite more crispness those black walls, both inside
LUSH VEGETATION
AND THE INDIAN and light into the kitchen living and out, is mesmerising for
OCEAN BEYOND area – where the ceilings were sophisticated entertaining
similarly clad – as well as in the and simply celebrating life!
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FOODANDHOME.CO.ZA OUR GIFT TO YOU 21A
COCND A
7 DAYS
7 dishes
KTAI
L
Your one-stop, one-shop dinner inspiration! Each month,
we’ll lighten your load with a menu for a week in one basket
RECIPES, STYLING AND PHOTOGRAPHS BY HEIN VAN TONDER
SCHOOL-NIGHT DINNERS
1 Coconut and prawn curry
2 Rump steak sandwich with chimichurri and red onion pickle
3 Soya and ginger tofu salad with fresh pear
4 Instant pork ramen
IT’S THE WEEKEND, BABY!
5 Baked pasta shells with slow-roasted tomato sauce and basil pesto
6 Sherry and pear spritz
7 Za’atar and lemon roast chicken
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8 Pear and ginger clafoutis
FOODANDHOME.CO.ZA OUR GIFT TO YOU 22THE WEEK AHEAD
COCONUT AND
PRAWN CURRY
TO SERVE WHAT YOU NEED
small handful fresh RED ONION PICKLE
basil leaves 60ml (¼ cup) rice vinegar
small handful fresh 2 tbsp castor sugar
1 OF
coriander leaves large pinch sea salt flakes
steamed rice 1 medium red onion,
lime wedges thinly sliced
fresh chilli, chopped
(optional) CHIMICHURRI
5g fresh coriander
HOW TO DO IT 5g fresh parsley
1 Heat the oil in a large 5g fresh oregano
saucepan over medium 1 small garlic clove, peeled
heat. Add the onion, ginger and mashed
and garlic and cook, stirring 2 tbsp olive oil
occasionally, until softened 2 tsp rice vinegar
and starting to caramelise, salt and freshly ground
COCONUT AND about 7 minutes. black pepper
PRAWN CURRY 2 Add the miso and fish
Serves 4 EASY 30 mins sauce and cook, stirring STEAK SANDWICHES
frequently, for another 2 rump steaks, about
WHAT YOU NEED 5 minutes. Add the coconut 750g in total
2 tbsp vegetable oil milk. Half-fill the coconut milk 1 tbsp olive oil
1 red onion, halved and tin with water and add to the 8 slices ciabatta/
thinly sliced saucepan. Bring to the boil sourdough bread,
2 tbsp ginger, and cook for 5 minutes. lightly toasted
freshly grated 3 Reduce the heat to 8 butter lettuce leaves
3 garlic cloves, peeled medium-low, add the prawns 8 slices mature Cheddar
and crushed and simmer until the prawns matchstick fries, to serve
3 tbsp red miso are cooked, about 5 minutes.
2 tsp fish sauce + extra, Remove from heat and stir in HOW TO DO IT
to taste if needed the spinach and lime juice. 1 For the red onion pickle,
1 x 400ml tin full-cream Taste to check if you need place the 60ml (¼ cup) rice
coconut milk to add more fish sauce or vinegar, sugar and large
500g sustainably sourced lime juice. You can also add pinch of salt in a small bowl.
uncooked prawns, shelled more water for a thinner Stir to dissolve the sugar.
and deveined (we used consistency. Add the onion and toss to
SPAR Argentinian 4 Serve topped with the combine. Set aside to pickle
Queen Prawns) fresh herbs, with steamed for about 15 minutes, stirring
200g baby spinach rice alongside as well as lime every few minutes.
The editorial content featured here is the copyright of Food & Home Entertaining
RUMP STEAK SANDWICH
WITH CHIMICHURRI AND
1 tbsp fresh lime juice + wedges for squeezing and 2 For the chimichurri, finely
RED ONION PICKLE extra, to taste if needed chopped fresh chilli if you chop the herbs and place in
want a little heat. a small bowl with the garlic.
Add the 2 tbsp olive oil and
RUMP STEAK 2 tsp rice vinegar. Season
SANDWICH WITH to taste with salt and freshly
magazine. It cannot be repackaged and/or redistributed.
CHIMICHURRI AND ground black pepper. Stir
RED ONION PICKLE to combine. Taste and adjust
Makes 4 EASY 40 mins the oil, vinegar and salt,
as desired.
3 For the steak sandwiches,
preheat a griddle pan on
high heat. Rub the steaks
with the 1 tbsp olive oil.
Chargrill the steaks until
cooked to your liking.
Remove from heat and
allow to rest for 5 minutes
before slicing.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 234 To assemble, spread 4 towel to get rid of most of the
slices of toasted ciabatta/ moisture. Cut the tofu into
sourdough with the 2cm cubes.
chimichurri. Divide the 2 For the soya and ginger
lettuce, Cheddar and sauce, whisk together the
sliced steak among garlic, ginger, white part of
the sandwiches. the spring onion, soya sauce,
5 Drain the pickled red brown rice syrup/honey,
onion and add a little 2 tbsp sesame oil, rice
to each sandwich. Top vinegar, chilli paste and
with the remaining 4 water. Set aside.
slices of toasted ciabatta/ 3 Heat the peanut oil in
sourdough. Serve with a heavy-based frying pan removed and discarded
the matchstick fries and over high heat until very 1 tbsp Gochujang Korean SOYA AND GINGER TOFU
remaining red onion pickle. hot. Fry the tofu cubes until chilli paste (find online SALAD WITH FRESH PEAR
golden and crispy on all and at select Asian
SOYA AND GINGER sides, 5 – 8 minutes. Place supermarkets)
1.5 OF
TOFU SALAD WITH the tofu on paper towel to 2 tbsp rice vinegar
FRESH PEAR absorb excess oil. 60ml (¼ cup) light
4 Add the soya and ginger soya sauce
Serves 4 EASY 30 mins
mixture to the pan. Stir well. 1 tsp sesame oil
Reduce heat, add the fried
WHAT YOU NEED sausage meat, breaking it up
tofu and cook until the sauce TO SERVE
TOFU SALAD with a wooden spoon. Cook,
is glossy and the tofu is 4 soft-boiled eggs, peeled
350g extra-firm tofu stirring occasionally, until the
coated. Remove from heat and halved
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2 tbsp peanut oil, to fry pork is crispy and golden
and set aside. sesame seeds
80g mixed lettuce leaves brown, about 10 minutes.
5 To assemble, place the nori (dried seaweed)
1 small cucumber, sliced 4 To the miso broth, add
lettuce on a serving plate. fresh chilli, sliced
into ribbons using a the Gochujang Korean chilli
Top with the tofu and sauce.
vegetable peeler paste, rice vinegar, soya
Add the cucumber ribbons, HOW TO DO IT
2 crunchy fresh pears, sauce and sesame oil.
fresh pear slices and green 1 Cook the noodles
cored and sliced according to packaging 5 Divide the noodles and
part of the spring onion.
2 tbsp combined black and instructions. Set aside. pork among 4 bowls. Top
Sprinkle with the sesame
white sesame seeds 2 Heat 1 tbsp of the with the broth and serve
seeds and drizzle with a
little extra sesame oil. vegetable oil in a saucepan garnished with the eggs,
SOYA AND over medium heat. Add the sesame seeds, nori, fresh
Serve immediately.
GINGER SAUCE garlic and white part of the chilli and green part of the
3 cloves garlic, peeled spring onion and cook for spring onion.
and crushed INSTANT PORK
5 minutes. Add the miso
1 tbsp ginger, peeled RAMEN
and stock and bring to a
and freshly grated Serves 4 EASY 30 mins slow simmer.
1 large spring onion, white 3 Meanwhile, heat the
and green parts separated WHAT YOU NEED remaining 1 tbsp vegetable
and thinly sliced 220g medium wholewheat oil in a separate pan over
2 tbsp light soya sauce egg noodles/ramen medium-high heat. Add
2 tbsp brown rice noodles of your choice the ginger and fry, stirring,
syrup/honey 2 tbsp vegetable oil for 1 minute. Add the pork
2 tbsp sesame oil + 3 garlic cloves, peeled
extra, to drizzle and crushed
2 tsp rice vinegar 2 spring onions, white and
2 tsp Gochujang Korean green parts separated and INSTANT PORK RAMEN
chilli paste (find online thinly sliced
and at select Asian 50g red miso
supermarkets) 1L (4 cups) chicken
1 tbsp water stock, warm
1 tbsp fresh ginger,
HOW TO DO IT finely grated
1 Lightly press the tofu 500g best-quality
between two pieces of paper pork sausages, casings
FOODANDHOME.CO.ZA OUR GIFT TO YOU 24THE WEEK AHEAD
BAKED PASTA SHELLS
WITH SLOW-ROASTED
TOMATO SAUCE AND
BASIL PESTO
Serves 6 EASY 5 hrs
WHAT YOU NEED
SLOW-ROASTED
TOMATOES
2kg tomatoes, halved
3 red peppers, seeded
and quartered
4 garlic cloves, peeled
and crushed
few sprigs fresh oregano
sea salt flakes and freshly flakes and cook until the
ground black pepper onion is soft but not brown,
125ml (½ cup) extra-virgin about 15 minutes.
olive oil 3 Add the anchovy fillets
and stir until they have
PASTA SAUCE melted into the onion,
2 tbsp olive oil about 5 minutes. Add the
1 red onion, finely diced tomato paste and cook for
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1 tsp dried chilli flakes + another 5 minutes. Make
extra, to taste if needed sure the ingredients are
6 anchovy fillets well combined.
70g tomato paste 4 Add the slow-roasted
tomatoes and simmer,
BAKED PASTA stirring once in a while,
350g pasta shells until the sauce has
(conchiglioni) thickened and slightly
150g mozzarella, grated reduced, 30 minutes.
100ml fresh basil pesto, Taste and adjust the
to serve seasoning, adding more
fresh basil leaves, chilli if needed.
to garnish 5 Increase the oven
temperature to 180°C.
HOW TO DO IT Cook the pasta according
1 For the slow-roasted to packaging instructions
tomatoes, preheat the until just al dente. Drain.
oven to 165°C. Place the 6 To assemble, spoon a
tomatoes, cut side up, in few ladles of sauce into
a large baking dish. Add a large baking dish. Add all
the peppers, garlic and the pasta shells and spoon
oregano. Season well with BAKED PASTA SHELLS WITH
the remaining tomato sauce SLOW-ROASTED TOMATO SAUCE
sea salt flakes and freshly over the pasta, making sure AND BASIL PESTO
ground black pepper and the sauce gets into the
pour over the 125ml (½ cup) shells and they are well
extra-virgin olive oil. Roast coated. Sprinkle with the
in the preheated oven until mozzarella and bake in the
soft and starting to shrivel, preheated oven until the
3 hours 30 minutes. sauce is bubbling and the
2 For the pasta sauce, cheese has melted, about
heat the 2 tbsp olive oil 30 minutes. Serve hot
in a large, heavy-based drizzled with the basil pesto
saucepan over low heat. and garnished with the
Add the onion and chilli fresh basil leaves.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 25THE WEEK AHEAD
SHERRY AND To avoid wastage,
PEAR SPRITZ the following fresh
ingredients are used in
Serves 6 EASY 20 mins more than one recipe
in your weekly menu –
WHAT YOU NEED for ease of reference,
lemon wedge, to decorate please see the numbered
white sugar, to decorate recipes on the opening
60ml (¼ cup) simple syrup page of this feature
(see foodandhome.co.za (page 22):
for a recipe)
60ml (¼ cup) Sherry
BASIL
6 large pieces lemon peel
1&5
2 pears, cored and sliced
CHILLI
into 12 wedges
1&4
1 x 750ml bottle Prosecco
CORIANDER
1&2
HOW TO DO IT
GARLIC CLOVES
1 Decorate 6 tumblers by
1, 2, 3, 4, 5 & 7
wiping a lemon wedge
GINGER
around each rim and
1, 3, 4 & 8
dipping in the sugar to coat.
The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
LEMONS
2 Spoon 2 tsp simple syrup
6&7
into each glass.
OREGANO
3 Divide the Sherry among
2&5
the glasses and stir.
PEARS
4 Rub the lemon peel gently
3, 6 & 8
between your fingers to
RED ONION
release the oils and drop a
1&2
piece into each glass. Allow
SPRING ONION
to infuse for a few minutes.
3&4
5 Divide the pear wedges
among the glasses and
top up with Prosecco.
Serve immediately.
SHERRY AND PEAR SPRITZ
FOODANDHOME.CO.ZA OUR GIFT TO YOU 26ZA’ATAR AND LEMON intend roasting it, so it can
ROAST CHICKEN come to room temperature.
Preheat the oven to 200°C.
Serves 4 EASY 1 hr 30 mins
4 Remove the chicken
+ 12 hrs, to marinate
from the bag and wipe off
the buttermilk marinade.
WHAT YOU NEED
Discard the marinade.
BUTTERMILK MARINADE
Place the chicken in a
500ml (2 cups) buttermilk
roasting tray. In a small
zest and juice of 1 lemon
bowl, combine the ground
3 large garlic cloves,
cumin and za’atar. Coat the
bashed
chicken all over with ½ the
3 tbsp olive oil
za’atar spice, packing on
any that falls off. Place a
ROAST CHICKEN
lemon half into the cavity of
1 fresh chicken
the chicken and tie the legs
sea salt flakes and freshly
together with kitchen twine.
ground black pepper
5 Drizzle the chicken with
2 tsp ground cumin
the 1 tbsp olive oil, arrange
50g (½ cup) za’atar (find
the remaining lemon
at woolworths.co.za and
halves around the bird
select spice stores)
and roast in the preheated
2 fresh lemons, washed
oven until the juices run
and halved
clear when the chicken is
1 tbsp olive oil
pierced at the thickest part ZA’ATAR AND LEMON
potato wedges, to serve ROAST CHICKEN
The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
of the thigh or the internal
garden salad, to serve
temperature reaches 75°C.
6 Remove the lemon from
HOW TO DO IT
the cavity. Discard. Allow
1 For the marinade, mix the
the chicken to rest for
buttermilk, zest and juice
about 10 minutes, then coat
of 1 lemon, bashed garlic
with the remaining za’atar.
and 3 tbsp olive oil in a
Serve immediately with
small bowl.
the roasted lemon halves
2 Season the chicken inside
alongside for squeezing,
and out. Place the chicken
a dish of potato wedges
in a large freezer-proof
and a garden salad.
bag and add the buttermilk
marinade. Seal well and
turn the bag over a few
times so that the mixture
coats the chicken inside
and out. Refrigerate for at
least 12 hours.
3 Remove the chicken from
the fridge 1 hour before you
FOODANDHOME.CO.ZA OUR GIFT TO YOU 27THE WEEK AHEAD
PEAR AND GINGER
CLAFOUTIS
Serves 4 EASY 45 mins
WHAT YOU NEED
20g butter, melted +
extra, to grease
2 large eggs
3 tbsp castor sugar +
extra, to sprinkle
1 tsp vanilla extract
1 heaped tbsp cake flour ONLINE BONUS!
60ml (¼ cup) full-cream FOR MORE
fresh milk WEEKLY
90ml whipping cream + MENUS, VISIT
FOODANDHOME.CO.ZA
extra, softly whipped,
to serve
1 tsp ginger, freshly grated
large pinch sea salt
2 ripe pears, cored
and sliced PEAR AND GINGER
30g (¼ cup) blueberries, CLAFOUTIS
fresh/frozen
HOW TO DO IT
The editorial content featured here is the copyright of Food & Home Entertaining magazine. It cannot be repackaged and/or redistributed.
1 Preheat the oven to
180°C. Grease a shallow
baking dish with the extra
butter and sprinkle with the
extra castor sugar, shaking
the sugar around the base
and sides so they are
evenly coated. Tip out and
discard excess sugar.
2 In a large bowl, whisk
together the eggs, 3 tbsp
castor sugar and vanilla
extract until fluffy. Add
the flour and whisk until
smooth. Slowly incorporate
the milk, 90ml whipping
cream, ginger, salt and
20g melted butter. Pour
the batter into the prepared
baking dish.
3 Place the pears in a
pattern in the batter and
sprinkle the blueberries on
top. Bake in the preheated
oven until golden brown and
the top is slightly domed,
30 – 35 minutes. Sprinkle
with extra castor sugar and
serve warm with the softly
whipped cream.
FOODANDHOME.CO.ZA OUR GIFT TO YOU 28needs you!
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