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Food & Home Entertaining

Food & Home Entertaining July 2019

South Africa's most established and trusted food magazine inspires professionals, homemakers, culinary students and food lovers. Even the most sophisticated dishes are made accessible to the reader, and there’s never a shortage of comfort food ideas for the whole family. Food & Home keeps readers up-to-date on trends, faces and places, restaurants, events, gadgets, local producers and gourmet travel destinations.

South Africa
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2 Min.
step up to the plate

ooking for a salad? You’ve come to the wrong place – this month, that is. Try us again in summer when we’re feeling light and breezy. But, for now, you’ve got luscious and lickable plates of indulgent winter fare beckoning to you to dig in with abandon! No doubt our no-bake blueberry cheesecake cover dish (see recipe on page 11) was a leading clue to our hedonistic state of mind, although we did rein in on the sugar in this awesome dish by using Freesweet, a fabulous new sugar replacement that’s just hit shelves. Loaded with benefits, Freesweet is already gaining a loyal following – read the intriguing background story to the development of this product on page 12. And along with lots of meaty marvels to sink your teeth into, we’ve…

2 Min.
our contributors

CASSIE UPTON IS A QUALIFIED CHEF WHO CURRENTLY WORKS FOR KATELYN WILLIAMS OF THEKATETIN.COM AS A FOOD STYLIST AND PHOTOGRAPHY ASSISTANT. TOGETHER WITH KATELYN, CASSIE HAD A LARK WITH LIQUORICE IN OUR “5 WITH 1” RECIPE FEATURE ON PAGE 40 AND CREATED A SPICY GOCHUJANG MUSSEL POT IN “THIS MONTH WE LOVE” ON PAGE 104. IF I HAD TO PICK A FAVOURITE AMONG THE “5 WITH 1” LIQUORICE RECIPES, IT WOULD BE THE liquorice chocolate-chip cookies – I have a choc-chip cookie obsession and the fact that liquorice pairs so incredibly well with chocolate made the cookies heavenly to eat! BEING IN THE FOOD INDUSTRY has been a dream of mine since I was six years old, making mud pies in the garden – gourmet mud pies, of course. THE ONE FOOD-STYLING TOOL…

2 Min.
food & home entertaining

What’s your favourite winter drink? ART DIRECTOR Samantha Lewis samanthal@caxton.co.za DESIGNER Daniela Hatton-Jones danielahj@caxton.co.za EDITOR Andrea Pafitis-Hill andreaph@caxton.co.za MANAGING EDITOR Patience Gumbo-Chimbetete patienceg@caxton.co.za DIGITAL EDITOR Imka Webb imka@caxton.co.za OFFICE MANAGER Zerilda Nel • • ; 087 158 1832 COOKING ASSISTANT Nomvuselelo Mncube nomvuselelom@caxton.co.za MARKETING COORDINATOR Francis Germishuys • • ; 087 580 299 CONTRIBUTING WRITERS Katelyn Allegra, Hasmita Amtha, Richard Holmes, Nicole Kemp, Malu Lambert, Johan Liebenberg, Robyn Moss, Anna Trapido, Lisa Witepski CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Katelyn Allegra, Dianne Bibby, Lucas Carstens, Ryan Cole, Sarah Dall, Vickie de Beer, Mona El Sabbahy, Claire Ferrandi, Sarah Graham, Mourad Lahlou, Dashania Murugas, Anke Roux, Leila Saffarian, Illanique van Aswegen, Hein van Tonder, Sarah-Jane Williams, Luke Wonnacott CONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Amronski, Dianne Bibby, Myburgh du Plessis, Adel Ferreira, Curtis Gallon, Marwan Hazem, Deborah Jones, Michael le Grange, Martin Nordin, Roelene Prinsloo, Dylan Swart, Bruce Tuck, Lisa Witepski CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams CONTRIBUTING DIETICIAN Maryke…

2 Min.
we’re listening...

winning letter KITCHEN fairy My daughter, Holly (eight years old), loves to spend time in the kitchen helping me, as well as making her own creations. She also enjoys watching television programmes like MasterChef . When she spotted the white chocolate and fig tart on the cover of the May 2019 issue of Food & Home Entertaining , she decided she wanted to make it for our Easter Sunday lunch’s dessert. While I marinated lamb and prepared vegetables, Holly made the tart all by herself. It was the perfect ending to a delicious family meal. Kim Dixon, Johannesburg A HELPING hand My last days of working in the hospitality industry in Malawi are approaching and I am venturing into pastures new, so I wanted to take this opportunity to express my gratitude to the entire…

1 Min.

Sophisticated, aromatic and perfectly balanced, Bollinger Rosé Champagne entices with a beautiful salmon-pink colour, a velvety mousse and fresh redcurrant, cherry and strawberry aromas. The palate is rich and refined, along with a silky texture, a touch of creaminess and a lasting berry finish. Bollinger Rosé can be served for high tea, a pre-dinner aperitif or with crayfish, salmon, Japanese cuisine or not-so-spicy Asian fare and fruit-based desserts. Visit vinimark.co.za for further product information. See foodandhome.co.za for Ts&Cs regarding prizes containing alcohol.…

2 Min.
cover recipe

NO-BAKE BLUEBERRY CHEESECAKE Serves 8 A LITTLE EFFORT 2 hrs + 6 hrs/overnight, to set WHAT YOU NEED BASE 200g roasted and salted almonds70g salted butter, melted2 tsp Freesweet Sugar Replacement2 tsp ground cinnamon30g rice flour FILLING 12 x 1,6g gelatine leaves (find at woolworths.co.za)2 x 230g tubs plain cream cheese, at room temperature1 tsp vanilla extract pinch salt130g Freesweet Sugar Replacement zest of 1 lemon500ml (2 cups) fresh cream, whipped to soft peaks TOPPING 40g Freesweet Sugar Replacement ½ tsp vanilla extract300g frozen blueberries juice of 3 naartjies pinch salt3 tbsp cornflour mixed with 3 tbsp boiling water HOW TO DO IT 1 Spray a 20cm-diameter springform cake tin with non-stick cooking spray. Line the base and sides of the cake tin with baking paper. Set aside until needed. 2 For the base, place the almonds in a blender…