Essen & Trinken
Woolworths TASTE
July 2020Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za
in dieser ausgabe
a bit on the side
We’ve got enough on our plates as it is – who has the time to cook everything from scratch every night? Enter the prepared vegetable range from Woolworths. Simply take your pick, follow the heating instructions and get on with your life. Whether it’s delicious pumpkin fritters with a sticky cinnamon syrup, creamed spinach and butternut, or the comforting warmth of baked broccoli, butternut and baby marrow in a béchamel sauce, it’s never been easier to get some sides on the table. Did we mention the sweetcorn riblets, potato croquettes and yummy potato bake? And it’s not just sides – dishes like roasted vegetables with red pesto need only a couple of minutes in the microwave and lunch is served! woolworths.co.za.…
a cook’s romance
IF YOU HAD TOLD ME 15 YEARS AGO – while I was editing a fashion magazine and trying to lose all the kilos I had piled on after turning 30 – that I would be writing the editor’s letter of TASTE magazine from my bedroom in the ’burbs, a jar of sourdough starter bubbling next to the heater, I would never have thought it possible. Working for a food magazine was a dream, for sure, but doing it from my bedroom, in the suburbs, while attempting to bake artisanal bread from scratch – that’s just crazy talk. But stranger things have happened. They’ve happened in the past few months. Two of the magazines that I edited back then, for Associated Media, have now closed, as has the company. It is a tragic…
winning reader
I am a little emotional writing this letter. It is day 49 of lockdown, I am post-call after a difficult shift in casualty in the state hospital where I work, and I haven’t seen my family for about three months now. It is my birthday and I honestly hoped to be able to see them but, you know, lockdown. So many emotions. I was shocked when I saw a TASTE magazine in Woolworths before my shift started. It was an absolute joy to page through it with my housemate and discuss meals based on the photographs before I had even read it. I made the minestrone post call due to the visual temptation of this magazine. I appreciated this issue and the warmth it contained. Turning each page and seeing something…
bos rooibos shots
BOS, the makers of the much-loved organic rooibos ice tea, has launched a new range of functional daily shots. The shots consist of a combination of brewed organic rooibos, fruit juice and functional ingredients, and are available in four variants. The Bounce Back Immunity shot contains brewed organic rooibos, orange juice, lemon juice, ginger, turmeric extract and vitamin C to help boost your immunity. Chill Out (CBD) helps you to relax and stay calm, while Let It Glow (collagen) assists in reducing the effects of ageing. The Gut a Problem (probiotic) shot promotes gut health.…
taste.co.za eat your (winter) greens!
The eternal struggle to get your family to accept greens on their plate – it’s real, we know. And we have the answer. This month, we’ll be sharing ingenious ways to incorporate legumes and leeks into crowd-pleasing dishes. 30-MINUTE MEALS YOU NEED TO TRY Save time and your sanity with our guide to speeding up your midweek meals. From handy tips to our best, fast recipes, this is the story you need in your life. Q&A: BOLOGNESE All the questions you’ve ever had about Bolognese, answered! How can you stretch a punnet of mince to feed a large family? How do you build flavour when things are a little bland? And can you get away with cooking it for a shorter time? Follow @WWTaste on Instagram so you don’t miss our Q&A session. LESSONS WITH…
rise up!
MOSBOLLETJIES Makes 2 loaves A LITTLE EFFORT GREAT VALUE Preparation: 20 minutes, plus 90 minutes’ proving time Baking: 45 minutes cake flour 1 kgsalt 2 tsugar 100 ginstant yeast 10 gfennel seeds (or aniseed) 4 Tbutter 100 g, meltedwhite grape juice 1 cup, heatedwarm milk ½ cupwarm water 1 cupsimple syrup made with ¼ cup honeyand 2 T hot water 1 Preheat the oven to 180°C. Sift the flour, salt and sugar together into a large bowl. Add the yeast and fennel seeds. 2 Add the melted butter, grape juice, milk and water and mix until a soft dough forms. Knead the dough for 5–10 minutes until smooth and elastic using your mixer’s dough hook attachment, or by hand on a lightly floured surface. 3 Place the dough in a well-oiled bowl, cover…
