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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining April 2016

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.

Country:
South Africa
Language:
English
Publisher:
Caxton Magazines
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12 Issues

IN THIS ISSUE

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cotton tales

As if on autocue, the song ‘Autumn Leaves’ fills my head with the haunting beauty of Eva Cassidy’s voice as soon as those first golden- and russet hues start to crumple the smooth and shiny green tresses of trees all over Joburg’s beautiful man-made forest. It’s a time of year that signals the start of retreating back indoors again, of lifting well-loved casserole pots out from the depths of kitchen cupboards and of earthy flavours dominating dig-in-deep dishes. Add to this the warm and fuzzy feel of Easter and what’s not to love about April! If you need any more convincing, just check out our food ed Claire’s autumn harvest table on page 68 and the ridiculously talented Katelyn Williams’ Easter feast on page 98. We’re also delighted to feature an extract…

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our contributors

ILLANIQUE VAN ASWEGEN Stylist and recipe developer As a lifelong collector of quirky kitchen utensils and dog-eared food magazines, food styling and recipe development was a natural choice for me. I am always busy feeding someone or making a glorious mess in my tiny kitchen. I am obsessed with kale chips, chubby pugs and red-velvet cupcakes. My beloved Magimix has saved me many a time when I’ve had a kitchen disaster, or a craving for instant banana ice cream. I love tinkering in the kitchen, photographing beautiful food and adding pastel props to my ever-growing collection! KARL ROGERS Freelance photographer With Italian and South African heritage, I’m the perfect blend of the two cultures. On weekends, I whizz around Cape Town on my Vespa, before whipping up a spaghetti Bolognese and enjoying a glass of…

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dear food&home

NO ‘I’ IN ‘TEAM’ The end of the year is a hectic (and not always pleasant) time. The last two months of the year seem to fly by in a blur of office parties, holiday arrangements, putting Christmas decorations up (and taking them down again just a few weeks later), cooking and baking for the holidays, having friends and family stay over on their way to various holiday destinations, packing, unpacking, holidaying and one party after another in between... So, I was quite shocked to discover the unopened and unread November issue of F&HE in my nightstand in the middle of January. With enormous guilt – the kind reserved for when you accidently bump into a good friend in the supermarket who you haven’t seen for ages, but had been meaning to…

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what we’re loving on instagram

@pana_chocolate This Australian-based chocolate company are doing it right when it comes to promoting themselves via social-media channels. Their chocolate is organic and handmade, as well as dairy-, refined sugar-, soya-and gluten-free. Delicious for all, but ideal for the health-conscious. @iamafoodblog One food account that never fails to knock our socks off is @iamafoodblog by Stephanie Le, author of Easy Gourmet: Awesome Recipes Anyone Can Cook . Vivid, creative, interesting and diverse dishes grace this delicious feed that will have you cooking up tasty goodies for autumn and beyond. @superbafoodandbread Once again, we’re getting your mouth watering and your creative culinary juices flowing with a baking-intense feed: @superbafoodandbread. Eastertime means treating family and friends to indulgent treats made with love, so go forth, our ‘Food & Homies’, and get your bake on!…

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menu suggestions

SUNDAY VEGGIE FEAST Creamy celeriac, Tenderstem broccoli, almond and roasted garlic soup with basil oil and Parmesan crisps PAGE 52 Roasted baby carrots and fennel bulb with avocado, toasted seeds and tahini yoghurt PAGE 73 Basil, spinach and ricotta gnudi with red pepper and tomato sugo PAGE 108 SAMANTHA “As I’m becoming more and more vegetarian every week, this is the perfect menu to convince my husband that this is the way to go! Vegetarian food is just so colourful and tasty and opens you up to a whole new world of food.” SHARED BRUNCH Mixed berry syrup, lemonade and espresso PAGE 30 Beetroot granola with whipped coconut cream PAGE 45 Shakshuka poached eggs PAGE 116 Hot cross buns with white chocolate and nut butter PAGE 106 NOMVUSELELO “There’s nothing quite like sitting around a table with friends, partaking in juicy conversation and enjoying a delicious meal. And, what…

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“at easter tide may joy abide to make life bright & sunny, and may you be from care as free & happy as the bunny” anonymous

Tangy lemon tart with yoghurt and granadilla Serves 10 A LITTLE EFFORT 2 hrs 30 mins THE FLAVOUR COMBINATIONS SHORTCRUST PASTRY 340g cake flour + extra, to dust 200g butter pinch salt 75g icing sugar 90ml water 1 egg, beaten, to brush CANDIED LEMON 100g sugar 50ml water 1 lemon, sliced LEMON FILLING 5 eggs 140g castor sugar 150ml double-thick cream pinch salt zest and juice of 3 lemons Greek-style full-cream yoghurt, to serve pulp of 5 granadillas, to serve HOW TO DO IT 1 For the pastry, blitz the flour, butter, salt and icing sugar together in a food processor until the mixture resembles breadcrumbs. Add the 90ml water and gently bring the dough together by hand. Shape into a disc, wrap in cling film and refrigerate to firm up, 30 minutes. 2 While the dough chills, make the candied lemon. Preheat the oven to 160°C and line a…

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