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category_outlined / Mad & Vin
Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining June 2018

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.

Land:
South Africa
Sprog:
English
Udgiver:
Caxton Magazines
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12 Udgivelser

I DENNE UDGAVE

access_time2 min.
the good stuff

WARM BASMATI AND LENTIL SALAD WITH HARISSA BRINJALS Serves 6 EASY 1 hr 15 mins WHAT YOU NEED 45ml (3 tbsp) SPAR Extra Virgin Olive Oil + extra, to drizzle 20ml (4 tsp) harissa paste 10ml (2 tsp) SPAR Honey SPAR Salt and freshly ground SPAR Black Pepper, to taste 3 brinjals, cut in half lengthways and flesh scored YOGHURT CREAM 250g (1 cup) SPAR Double Cream Plain Yoghurt zest of ½ lemon 15ml (1 tbsp) freshly squeezed lemon juice 5ml (1 tsp) harissa paste sumac, to sprinkle DRESSING 30ml (2 tbsp) SPAR Extra Virgin Olive Oil 45ml (3 tbsp) SPAR Lemon Juice 15ml (1 tbsp) SPAR Honey SPAR Salt…

access_time2 min.
abundantly simple

The term “aha moment” is one I tend to use sparingly, because it’s been my experience in life that shortly after I think I’ve had one of these revelatory realisations, something happens to undo it all, thus unravelling my newfound resolve as quickly as a kitten does a ball of string! As I recently discovered, there’s a term for this humbling, and admittedly frustrating, fact of life: aporia, which stems from the Greek word for puzzle. In his book, Aporias , Jacques Derrida – the late French philosopher and founder of the “deconstruction” movement of critical thinking – summed up aporia as a condition in which the factors that contribute to making something possible are the same ones that make it impossible. But wait... isn’t that a paradox?…

access_time1 min.
back in time

20 years ago What we love about this spread from the June 1998 issue is that it taps into the fact that we all have at least one go-to dish we love to make when cooking for our nearest and dearest... in acclaimed couturier, Imraan Vagar’s case, it was his mother’s chicken in a cashew nut sauce; for Thomas Epstein, former product manager at Braun, it was about his and his wife’s relaxed style of cooking. For the inimitable Professor Elain Vlok – then advertising manager for Clover, who has since risen to her current role of Clover’s Corporate Service manager – milk tart it was! 10 years ago  Before we dive into this beautiful ode to the aubergine in our June 2008 issue, we’d…

access_time1 min.
we’re listening...

A GREAT REASON to celebrate Three months ago I broke my right wrist and sprained the left, leaving me hopelessly frustrated with not being able to do even the simplest of things. The worst part of it all was that I was incapable of cooking. Multitudes of my favourite recipes, gathered over many years, fell by the wayside as I had to rely on my husband to cook!It was with absolute delight that I discovered your January 2018 issue, with the cover showcasing a gorgeously decadent, old-fashioned chocolate celebration cake. Mouth-watering, laden with thick cream and fresh, colourful seasonal berries, what better way to celebrate healing and positivity, I thought, than to bake a celebration cake. And we did. My nine-year-old daughter summed it up perfectly: “scrumdiddlyumptious”! Thank you…

access_time1 min.
itʼs a family affair

As a married mother of three, who likes to cook, I used to find it difficult to get my family to enjoy supper together. Everyone in the house used to eat alone at their own time, but that was before I started reading Food & Home Entertaining and tried your dishes in our kitchen.I bought your November 2017 issue and experimented with the recipes throughout the festive season. I kept the secret for the new development in the kitchen. My husband and kids seemed to like the food, but wondered how I’d improved so much, and somehow they started to return home right on time for supper! I can also tell that they have since started to like it when we gather around the dinner table and enjoy a…

access_time4 min.
sip & savour the cover

WINTER CHEESEBOARD PAIRED WITH A GIN, GRAPEFRUIT AND ROSEMARY COCKTAIL “TANQUERAY HAS ALWAYS BEEN ONE OF MY FAVOURITE GINS TO WORK WITH. IT SETS THE BENCHMARK FOR A GREAT G&T AND WORKS WONDERFULLY IN PRETTY MUCH ANY GIN COCKTAIL YOU PUT IT IN.” JULIAN SHORT, HEAD MIXOLOGIST AT SIN + TAX If you don’t have time for your labneh to drain, you can buy the ready-made version from speciality cheese shops or Middle Eastern delis Serves 4 EASY 2 hrs + 3 days, to drain the labneh (optional) WHAT YOU NEED LABNEH 500g full-cream plain yoghurt 2,5ml (½ tsp) fine salt TANQUERAY-POACHED PEARS 4 pears, cored and peeled 1,5L water 2 pinches salt rind and juice of 1 grapefruit…

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