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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining April 2017

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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play with your food

My favourite bedtime T-shirt reads, “The creative adult is the child who has survived”, a quote by Ursula K. Le Guin, who The New York Times called “America’s greatest living science fiction writer” in 2016. And while Ursula’s idea of fantasy is more likely aligned with intergalactic civilisations and mine with George Clooney perched next to me while I sip on a peach Bellini at Harry’s Bar in Venice, I’m sure Ursula and I would agree there are far more attainable forms of escapism in this weird and wonderful world of ours. Certainly, I am privileged that every day at F&HE is one such example. What a delight it is to watch ideas spark and dance around the room like fireflies in a nighttime forest – and when the fairies who…

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our contributors

SADIQAH ASSUR-ISMAIL A freelance food photographer based in Cape Town, Sadiqah is a creative thinker with an open mind. “I like to explore alternative options when doing a shoot and push the boundaries. I, like Julia Child, believe that people who love to eat are always the best people!” A food trend I’m loving... fresh produce and making the most of it. My Easter indulgence is definitely Lindt bunnies! My favourite retro pie from the shoot with F&HE food ed, Claire, was the sour cream plum lattice pie (see page 64)! It has the correct balance of tartness. flavour and crunch – a great recipe that should be in your repertoire, for sure. CINDY ELLIS After 15 years in the photography industry, Cindy remains passionate about her trade. She focuses on food photography and portraiture. “I…

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dear food & home

GONE, BUT NEVER FORGOTTEN As I picked up my February 2017 issue of F&HE at Clicks in Vredenburg, I smiled as I started paging through the month’s mag. I was instantly reminded of how “Uncle” Marius, my father-in-law, couldn’t wait for me to finish reading the latest edition. If he saw something that tickled his taste buds, he would ask: “Nicky, did you see the recipe on page 52?”. And when I replied, “Yes”, he would say, “Can we try it later?”. This would lead to me running to the shops to purchase the ingredients, which then resulted in a cooking spree. Sadly, he passed away about four years ago. These days, I read the magazine from cover to cover and then share it with my neighbour. Since work and studies…

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win!

NEXT MONTH’S WINNING LETTER WILL RECEIVE A STATIONERY HAMPER FROM MACAROON, WORTH R1 600. Macaroon is a proudly SA personalised stationery site that merges the traditional values of letter writing and gifting with the latest in modern technology. Win a personalised Mammoth Monster themed notebook, coordinated desk folders, gift tags and stickers, and two bespoke rolls of green Jungalow ribbon, all packaged in a customised gold-foiled Pineapple drawstring bag. macaroon.co Email foodhome@caxton.co.za, and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit.…

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cover dish

“CAKES ARE SPECIAL. Every birthday, every celebration ends with something sweet, a cake, AND PEOPLE REMEMBER. It’s all about the memories,” – BUDDY VALASTRO NESTING LAYER CAKE WITH CREAM CHEESE ICING AND LEMON CURD DRIZZLE For me, Easter and baking go hand-in-hand and what better way to celebrate this festive time of year than with a gorgeous, homely made-with-love layer cake! If you’re pressed for time, use store-bought lemon curd instead of making your own Serves 8 – 10 A LITTLE EFFORT 2 hrs + 2 hrs, to freeze THE FLAVOUR COMBINATIONS COCONUT AND LEMON CAKE 435g cake flour 10ml (2 tsp) baking powder pinch salt 225g cubed butter, at room temperature 400g castor sugar 4 eggs 10ml (2 tsp) vanilla essence 250ml (1 cup) coconut milk zest of 4 lemons SYRUP juice of 1 lemon 60ml (4 tbsp) elderflower cordial (available at yuppiechef.comand…

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menu suggestions

THE EASTER FEASTER SLOW-COOKED LAMB WITH POMEGRANATES & HONEY PAGE 85 CAULIFLOWER GRATIN WITH BACON AND PARMESAN CRUST PAGE 52 BROCCOLINI WITH CRISPY FRIED CAPERS, RUSTIC CROUTONS AND GOAT'S CHEESE PAGE 113 CHOCOLATE, PEANUT AND SALTED CARAMEL TORTE WITH VANILLA ICE CREAM PAGE 104 “Slow-roasted lamb is one of my absolute favourite things to cook and I can’t wait to try this recipe on Easter Sunday!” FAMILY BRUNCH MIXED BERRY CREAM SODA PAGE 19 HOT CROSS BUNDT PAGE 71 BAKED SWEET POTATO, CHORIZO, MUSHROOMS & EGG PAGE 85 SAVOURY FRENCH TOAST WITH CREAMED LEEKS AND KALE PAGE 54 “We always celebrate Easter Sunday with a big brunch after church. The hot cross bundt will definitely be the crowd-pleaser to reckon with this year.” AUTUMNAL SHARING TABLE OLD-FASHIONED ENGLISH RAISED PORK AND CHICKEN PIE PAGE 60 STICKY CARROTS WITH CHILLI CHOCOLATE-GINGER SAUCE PAGE 45 GINGER-MISO PUMPKIN & MUSHROOMS, BLACK SESAME PAGE 82 CARROT CUPCAKES WITH CREAM CHEESE ICING PAGE…

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