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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining August 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.

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

IN THIS ISSUE

access_time5 min.
ladies who lunch

BAKED CAMEMBERT WITH PAN-FRIED PEAR HALVES, THYME AND HONEY Serves 4 EASY 30 mins WHAT YOU NEED PAN-FRIED PEARS 27g (2 tbsp) SPAR Butter 1 x 410g tin SPAR Pear Halves, rinsed and drained handful fresh thyme leaves salt, to taste BAKED CAMEMBERT 2 x 125g SPAR Marksbury Select Traditional Camembert ½ garlic clove, peeled SPAR Extra Virgin Olive Oil, to drizzle handful fresh thyme sprigs fresh thyme leaves, to sprinkle SPAR Honey, to drizzle fresh purple basil leaves and flowers, to garnish (optional) SPAR Crackers, to serve HOW TO DO IT 1 For the pan-fried pears, melt the butter in a nonstick frying pan over medium-low heat. Place the rinsed and drained pear halves, cut side down, in the pan. Fry until golden brown, about 5 minutes. Carefully turn the pears over. Add the fresh thyme…

access_time2 min.
burning bright

When I first began working at F&HE in 2011, the editor at the time – as well as a mentor and friend of mine – Rosanne Buchanan, often referred to S.J.A. de Villiers when talking about the local culinary industry. At around the same time in my life, I visited an aunt who, excited by my first foray into food journalism, thrust a copy of S.J.A. de Villiers’ Cook and Enjoy into my hands; its scratched cover, loosening pages and yellowed sticky tape patches testimony to its pre-loved life. I took these events as a cue to find out more about the lady and her wonderful legacy. I learned that Stoffelina (Ina) Johanna Adriana de Villiers (née Van Schalkwyk) was born in 1919 and studied Home Economics at the University of…

access_time1 min.
we’re listening...

A WEEKEND well spent What a wonderful way to greet autumn! Thank you, Food & Home Entertaining and Excelsior Wine Estate, for affording me the opportunity to spend a weekend in the Robertson Wine Valley. It was such a great luxury and spoil to explore the beautiful scenery. I especially enjoyed visiting the sleepy towns of Bonnievale, Ashton and Montagu; not forgetting the sublime setting at Van Loveren Family Vineyards. Phillip Wentworth, Cape Town (letter received via Facebook) EMAIL F&HE AT FOODHOME@CAXTON.CO.ZA AND SHARE YOUR FOOD EXPERIENCES. F&HE RESERVES THE RIGHT TO EDIT LETTERS AND AWARD PRIZES BASED ON MERIT.…

access_time1 min.
good food, great company

It’s often said there are two types of people – those who live to eat and those who eat to live. I’ve never understood the ethos of the latter… how could someone go through life without appreciating the significance of good food and its link to major life events? To me, celebrations, tragedies, milestones, holidays and everything in between have always been amplified by food! To prove this point, our Freedom Day weekend in Ballito was no exception – I saw it as the ideal opportunity to enjoy a delicious meal with friends and family. We kicked things off with the chicken curry recipe that was featured in the May 2018 issue of F&HE. Accompanied by naan bread and a bottle of good white wine, it was the perfect start…

access_time1 min.
menu suggestions

birthday celebrations TOMATO SOUP BUDDHA BOWL PAGE 49 SPANISH CHICKEN PAGE 82 APPLE-CRUMBLE CHEESECAKE PAGE 95 ZERILDA My family celebrates loads of birthdays at this time of year, so we always have a big lunch to honour the lot. This year, it’s my turn to play host and, boy, do I have a grand menu planned! I know everyone is going to especially love the dessert – my family cannot say no to a good cheesecake. weeknight wonders RUSTIC TOMATO-CHILLI JAM WITH FIOR DI LATTE PAGE 53 TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES PAGE 60 DATE AND WALNUT SELF-SAUCING PUDDING PAGE 65 DANIELA I love how these dishes are all so comforting and indulgent. On a cold day, I enjoy capping off a good meal with something sweet and warm, like the yummy date and walnut self-saucing pudding. I can’t…

access_time2 min.
cover recipe

APPLE LATTICE PIE Serves 6 – 8 A LITTLE EFFORT 2 hrs 30 mins WHAT YOU NEED CREAM-CHEESE PASTRY 160g cubed salted butter, at room temperature 1 x 230g tub cream cheese 110g double-thick/thick cream (weighed) 500g cake flour + extra, to dust 24g (2 tbsp) castor sugar pinch salt 1 beaten egg, to brush 4g (1 tsp) white sugar, to sprinkle FILLING 60g salted butter 7 Granny Smith apples, peeled, cored and cubed 60g white sugar 5ml (1 tsp) vanilla essence 1g (½ tsp) ground cinnamon pinch ground cardamom pinch salt 1g (½ tsp) ground ginger 9g (1 tbsp) cornflour 80ml (⅓ cup) water fresh roses, to decorate (optional) freshly whipped cream/vanilla ice cream, to serve HOW TO DO IT 1 For the pastry, place the 160g cubed butter, cream cheese and the 110g double-thick/thick cream…

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