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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining August 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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an appetite for life

The common denominators that I’ve always noticed about truly admirable and inspiring people are that they don’t seem to realise the magic they’re working, as they’re so focused on their task at hand; and they stay the course, despite the pitfalls. As one of the leading ladies of this issue – the late, great Julia Child (page 101) – said, “Find something you’re passionate about and keep tremendously interested in it.” While this advice may seem obvious, the challenge it presents is considerable – surely no one can say they’ve never entertained the temptation to deviate from a chosen path when it gets a little too rocky; and isn’t this test of character one of life’s ultimate challenges? In the words of another wise woman of our time – journalist, playwright,…

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super muffins for super women

Flora is endorsed by the Heart and Stroke Foundation of SA and is made with natural oils from canola, sunflower and linseeds. These seeds are very good sources of omega-3 and 6 – essential fats – which we need for our bodies to function optimally. However, as we cannot produce them ourselves, we need to get them from our diet. The omega-3 and 6 found in these seeds contributes to normal cholesterol levels and good heart health. Superfood muffins Makes 12 EASY 30 mins 115g Flora Regular, melted 225g self-raising flour 70g white sugar 125g seed mix (we used pumpkin, linseed, sesame and sunflower seeds) 2,5ml (½ tsp) salt 120g oat bran 140g banana, mashed 125g (½ cup) yoghurt 2 eggs, lightly beaten 125g blueberries 1 Use 25g (2 tbsp) of the melted Flora Regular and grease a 12-cup muffin tin using…

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our contributors

HASMITA AMTHA Managing editor Inspired by lifestyle trends, both locally and internationally, I am a lover of beautiful design and decor, and most importantly: good food! I’m totally obsessed with novels set in India, and find myself drawn to the East, whether it’s in the form of literature, fashion, food or design. Having been in the magazine industry for over six years, I’m happiest when conceptualising and working on new projects, creating content that will inspire readers to adopt something new in their life. I love honey with my coffee and I can’t live without something sweet. IMKA WEBB Digital editor Growing up in an Afrikaans household meant that food was always celebrated. My first memories are of my mom and I baking cookies in the kitchen. Our Sunday feasts were filled with three meats,…

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dear food & home

A MOTHER-IN-LAW'S LEGACY OF LOVE I was a nervous wreck when I got married – let’s just say my husband comes from a home where his mom would rival a Michelin-star chef. That’s what I was up against, and my drab cooking style could not compete with her saffron-infused creations. So, it was a food war, and armed with my gift-subscription of F&HE , a battle of note ensued – game on. My husband has been on the receiving end of enjoying the fruits of my labour, thanks to this marvellous culinary magazine. I have been able to create food that’s delicious and beautiful, and a silent nod from my mom-in-law would make me smile. When she passed away recently, I was devastated as she really was kind to me even though…

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menu suggestions

BREAKFAST PARTY Golden milk PAGE 14 Breakfast toast with poached egg and creamed spinach PAGE 42 Savoury waffles PAGE 34 Grilled pineapple, choc-chip granola, creamy salted caramel and vanilla yoghurt parfaits PAGE 53 SAMANTHA “Why not kick-start the weekend with this nourishing meal? And with breakfast parties trending, it’s the perfect excuse to impress guests at the same time!” LAST OF WINTER Glühwein PAGE 76 Lamb and Guinness pot pies PAGE 64 Smoky mashed potatoes with crispy prosciutto and cream PAGE 39 Roasted red cabbage wedges with a Parmesan and herb oil, poached eggs and chive hollandaise PAGE 51 Greek honey-cake golden squares PAGE 100 CLAIRE “Celebrate the last of cosy winter days spent indoors by cooking up a feast for the girls! Soon, we’ll yearn to be pottering in a warm kitchen, glass of red in hand...” QUICK AND NOURISHING Nachos with tomatoey beans, fresh salsa and guacamole PAGE 110 Lamb chops with rosemary, mint and…

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molten self-saucing choc puddings with hazelnuts

“I just to bake CHOCOLATE CAKES and anything unhealthy. IT MAKES ME VERY POPULAR”HELENA MATTSSON Warm, melty and decadently chocolatey, these lush puddings are other-worldly enjoyed straight from the oven, either all on their own or with a dollop of cream or ice cream Serves 6 EASY 1 hr THE FLAVOUR COMBINATIONS PUDDINGS 300g self-raising flour 60g cocoa powder pinch salt 160g treacle sugar 250ml (1 cup) milk 10ml (2 tsp) vanilla essence 2 eggs 120g butter, melted but cool SAUCE 60g cocoa powder 220g brown sugar 450ml boiling water 50g ( 1 cup) hazelnuts, toasted and roughly chopped, to garnish double-thick cream/vanilla ice cream, to serve (optional) HOW TO DO IT 1 For the puddings, preheat the oven to 180°C. Grease 6 ovenproof ramekins of 250ml (1 cup) capacity each. Place them on an oven tray, which will catch any drips. Sift the flour, cocoa and salt…

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