Modern Christmas的Modern Christmas目录

BLACK AND WHITE IS ALRIGHT No matter the season, monochrome is classic and elegant – and black and white wrapping is no exception. These two colours are a timeless combination: your gifts will look beautiful and the tree under which they lie will look super stylish. Win-win. While plain black or white paper is a great – and affordable – option, take your monochromatic theme to the next level by playing with printables, add some greenery and don’t be afraid of raw string or gold ribbon. Tip: Print some of your favourite Instagram snaps via Nifty250 (nifty250.co.za) and use them as your tags. Tip: Use your favourite fabric as wrapping – no sticky tape required and it looks seriously Pinterestworthy. GO AU NATUREL There’s no denying that the Christmas wrapping…

Tsukune Chicken Meatballs MAKES 6 SKEWERS 1 tablespoon roughly chopped carrot2 spring onions, chopped, plus extra for garnish1 garlic clove2cm piece ginger, chopped500g boneless, skinless chicken thighs, chopped2 teaspoons soy sauceFinely grated zest of 1 lemonVegetable oil, for brushingTeriyaki Sauce 1. Preheat a braai, grill pan or the oven grill to high. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking. 2. Put the carrot, spring onions, garlic and ginger in a food processor and pulse until chopped. Add the chicken, soy sauce and lemon zest and process until the meat is finely chopped. 3. Lightly oil your hands and divide the meat into 18 portions. Roll into meatballs, then season all over with salt and pepper (season the…

While Zorah Booley is a trained patisserie chef, she also suffers from food intolerances. So she combines both these extremes in her culinary work over at In The Midnight Kitchen by embracing pastries and baked deliciousness of all descriptions, as well as clean eating. We adore her baked delights! @inthemidnightkitchen from p. 98 PUMPKIN-SPICE CUPCAKES WITH VEGAN CASHEW CREAM GLUTEN-FREE SERVES: 10-12 1 cup gluten-free flour with xanthan gum (if your flour doesn’t have any, then add in ¾ tsp xanthan gum along with the flour)1 tsp baking powder½ tsp baking soda1 level tsp cinnamon½ tsp cardamom powder½ tsp nutmeg powder½ tsp flaked sea salt2 large eggs1 cup, plus 1 tbsp pumpkin purée1 cup granulated sugar½ cup vegetable oil1 tsp vanilla extractChopped pecans, for garnish FOR THE CASHEW CREAM FROSTING…

Not all advent calendars have to be filled with gifts – create an experience and kindness advent calendar where you enrich your children’s lives and the festive season with experiences. Try these fun things: * Let’s decorate our Christmas tree today. * Christmas carol dance party after dinner. * Let’s put all the mattresses on the floor and sleep in one big bed altogether tonight. * Let’s visit the Christmas lights tonight. * Let’s write letters to Father Christmas today. * Today we are going to make meals for those less fortunate than ourselves. * Let’s decorate a gingerbread house together. * Get your Christmas craft on today! * Let’s make Christmas cards today.…

DANIELLE WEAKLEY Editor-In-Chief @danweakley @modernZA_ MICHELLE VON SCHLICHT Art Director @michellevonsch LEIGH CHAMPANIS-KING Sub Editor @leighthechamp SINEAD MARTIN Shopping Editor @sinead_martin NTI RAMABOA This Jozi-based TV chef and cookbook author has long been a favourite of ours! We love her cooking show, Street Food In Africa, just as much as we love her festive take on Christmas. @chef_nti AMY HOPKINS Amy Hopkins loves cooking almost as much as she loves health and fitness, so no surprise that she mixes the two, creating healthy dishes that are bursting with flavour. @amy_hoppy CHARMAINE RAMALOPE-MAKHUBELA You may know her as GlamFoodie, but off Insta, Charmaine is a self-taught cook with a passion for fresh, healthy flavours and she brought all of it to the table with her Christmas menu. @glamfoodiesa NICCI LEE WATSON…

summer menu | starters BACON-WRAPPED CHICKENS KEWERS 200g package boneless, skinless chicken-tenderloin strips15 slices thick-cut bacon15 wooden or metal skewers3 tbsp tomato sauce2 tbsp maple syrup1 tbsp Dijon mustard½ teaspoon groundblack pepper 1. Heat your grill to medium-high heat. 2. Wrap each strip of chicken with a slice of bacon. Skewer each bacon-wrapped chicken strip onto a wooden or metal skewer, making sure to weave the skewer through both the bacon and the chicken. 3. In a small bowl, whisk together the tomato sauce, maple syrup, mustard and black pepper. 4. Place the skewers on your well-oiled grill (to prevent sticking) and grill one side for about three minutes or until the bacon starts to crisp. Turn over and baste the grilled sides with half of the sauce while the…

RICE CAKE WITH MUSCADEL SOAKED SULTANAS TIME: 2 HOURS | SERVES: 8 Jan Hendrik – yes, South Africa’s first Michelin Star chef pulled out all the stops to create this festive, crunchy and utterly delicious recipe for Spekko Rice. INGREDIENTS 100 g sultanas125 ml muscadel1 litre milk2 ml vanilla paste200 g Spekko Saman White Rice100 g flaked almonds grated zest of 1 orange130 g (160 ml) sugar3 eggspinch of saltground cinnamonicing sugar for dusting METHOD Heat the oven to 160 °C. Line the base of a 23 cm springform cake tin with baking paper and spray with edible food spray. Meanwhile, soak the sultanas in the muscadel for 30 minutes. Heat the milk and vanilla paste in a saucepan. Add the rice and cook over a medium heat for 30…

SPAR Freshline has a wide range of delicious festive treats for the whole family that will take you from Christmas morning coffee through to Boxing Day tea! And who doesn’t want to tuck into mince pies while decorating their tree? From chocolate cakes, cupcakes and fruitcakes to delicious meringues and top-quality seasonal fruit, dessert is covered!…

Merry Christmas!…

Altydgedacht 2019 MCC An elegant MCC with a refreshing palate - expect notes of apple and white peach and a zesty finish. Hello, Sunday brunch! Jean Roi ROSÉ The palate is lively and bright, with apple, yellow stone fruit and guava sweetness bringing balance and weight to its juicy finish. A delicious wine, perfect for summer dining. Groote Post BRUT ROSÉ MCC A classic blend of 70% Chardonnay and 30% Pinot Noir, the Groote Post Brut Rosé is an elegant salmonhued Cap Classique with a fine creamy mousse and notes of berries. Kleine Zalze NV BRUT ROSÉ MCC Made from the traditional Méthode Cap Classique base wines of Pinot Noir and Chardonnay, the NV Brut Rosé boasts a lively mousse with subtle hints of berry and cherry. Simonsig KAAPSE VONKEL…

For the home cook The Ottolenghi Test Kitchen under a North London railway arch is described as a treasure trove of food talent and creativity. This new book taps into the team of brilliant co-creators who will take you through your own kitchen cupboards for dishes with a twist. For the fans The origin story, as Johnny Clegg wrote it and wanted it told, this memoir of the early days is described as: extraordinary stories of the determination with which he pursued his quest to play the music he wanted, to the people who wanted to hear it. For thriller lovers Forensic pathologist Dr Kay Scarpetta is back! It’s the 25th book in this hugely successful series. This one includes the White House, top-secret labs in outer space and a…

festive menu | starter Fresh Oysters with Apple Salsa PREP TIME: 15 MINUTES MAKES: 10 OYSTERS ¼ cup diced cucumber¼ cup diced green apple¼ cup spring onions, finely sliced¼ cup dry sparkling wine5ml store-bought ponzu soy sauce dressing5ml rice vinegarPinch of sugar10 oysters, shuckedFresh mint leaves, to garnish 1. Mix the cucumber, apple and spring onions together and add the sparkling wine, ponzu soy sauce dressing, rice vinegar and sugar. 2. Place the open oysters on a bed of crushed iced and spoon the apple salsa over the oysters. Garnish with fresh mint. 3. Serve immediately with a glass of bubbly. Mixed Tomato Salad with Burrata and Kale Pesto PREP TIME: 20 MINS SERVES: 8 2 cups baby multi-colour tomatoes, halved1 cup rocket, rinsed2 cups baby spinach, rinsed1 tbsp toasted…

If you’ve ever felt the urge to lick your finger and try to pick up a crumb from a static image, then you’ve come across Taryne Jakobi. Her culinary creations are just so damn good-looking, they need their own reality show. You shouldn’t be so starved at the end of a Christmas feast that you need a table groaning with desserts, but Taryne’s spread – both light and indulgent – is too tempting not to make. VIENNESE WHIRL mince pies Making your own fruit mince can be rewarding, but for those short of time, there’s nothing wrong with giving a store-bought selection a little twist to take it up a notch. MAKES 24 FOR THE PASTRY 125g unsalted butter, chilled and cubed50g icing sugar250g plain flour, plus extra for dusting1…

GRANADILLA TRIFLE The secret is to make each element yourself. That way you know every layer will taste great. SERVES 8–10 SPONGE CAKE ◼ 4 eggs, separated◼ 200 g (250 ml) caster sugar◼ 70 g (125 ml) cake flour◼ 60 ml Rhodes Quality Hinds Custard Powder◼ 250 ml Rhodes Quality Apricot Jam FILLING ◼ 2 x 40 g Rhodes Quality Trotters Granadilla Flavoured Jelly◼ 1 x 115 g tub Rhodes Quality Granadilla Pulp◼ 500 ml milk◼ 60 ml sugar◼ 60 ml Rhodes Quality Hinds Custard Powder◼ 2 x 410 g tins Rhodes Quality Peach Slices, drained◼ 250 ml cream◼ 410 g tin Rhodes Quality Fruit Cocktail In Syrup, drained◼ Christmas tree biscuits, for garnish Sponge cake Preheat oven to 180°C. Line 20 cm x 15 cm baking tray with baking…

DIY YOUR OWN CLAY ORNAMENTS Make your own clay ornaments to decorate your tree this holiday season. This DIY is easy, tried and tested! You’ll need: – Model clay (PNA) – Rolling pin – Selection of Christmas cookie cutters – A straw – String Steps: 1. Roll out your dough to about 0.5cm thick (doing this on baking paper makes for easy clean up!) 2. Using cookie cutters, cut out your shapes and place them onto baking sheets. 3. Using a straw, make a hole at the top of the ornament for your hanging string. This is a perfect job for younger children. 4. Leave your ornaments to dry overnight. 5. Thread with ribbon or string and hang on your tree. Don’t forget to customise your ornaments as you go…