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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining April 2019

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_time3 min.
holiday treats

CHEESEBOARD WITH HOT CROSS BUN MELBA TOAST Easter is the perfect time to get creative with your menu. This fanciful twist on the classic cheeseboard is so delightful, even the Easter Bunny might hop along for a nibble! Serves 6 EASY 30 mins WHAT YOU NEED MELBA TOAST 4 SPAR Freshline Hot Cross Buns (we used the extra-spicy variety) 50g SPAR Salted Butter, melted salt, to taste TO ASSEMBLE SPAR cheeses of choice (we used French Camembert, blue cheese and white Cheddar) SPAR Freshline Seedless Grapes Easter eggs of your choice 1 whole pomegranate, halved (optional) edible flowers (optional) pickles/jams of your choice (optional) HOW TO DO IT 1 For the Melba toast, preheat the oven to 160°C. Spray a baking sheet with non-stick cooking spray. Set aside. 2 Very thinly slice the hot cross buns widthways using a…

access_time2 min.
the art of renaissance

“April hath put a spirit of youth in everything,” said William Shakespeare. How true this is, and utterly fitting of the man who was one of the first playwrights to introduce the spirit of the Renaissance – which literally means “rebirth” – to the theatres of Elizabethan times. In so doing, Shakespeare brought to life the protagonists in his plays; they became human beings with often complex emotions, rather than two-dimensional characters. In addition, Shakespeare peppered his scripts with his knowledge of Greek and Roman classics. In this issue, we too are celebrating various forms of renaissance – such as in the Cape, where Hazendal Wine Estate in Stellenbosch has undergone an exquisite and significant transformation, the proverbial butterfly emerging from its chrysalis (page 62); and where Scot Kirton – well-known…

access_time1 min.
cover recipe

CHOCOLATE PANCAKE WITH FROZEN BERRIES AND WHITE CHOCOLATE SAUCE “CHOCOLATE IS NOT CHEATING! AFTER A SALTY MEAL, YOU NEED A LITTLE BIT OF SWEET. THIS IS LIVING, NOT CHEATING.”ALI LANDRY Serves 2 EASY 45 mins WHAT YOU NEED PANCAKE 30g cake flour, sifted 25g castor sugar 2 tbsp cocoa powder 2 large eggs, at room temperature 80ml (⅓ cup) full-cream milk ½ tsp vanilla extract/essence 1 tbsp salted butter, at room temperature 200g frozen berries, to serve WHITE CHOCOLATE SAUCE 180ml (¾ cup) fresh cream 100g good-quality white chocolate, finely chopped icing sugar, to dust (optional) HOW TO DO IT 1 For the pancake, preheat the oven to 200°C. Place a 15cm-round cast-iron pan (with an ovenproof handle) in the oven to preheat for about 20 minutes. 2 In the meantime, combine the flour, castor sugar and cocoa…

access_time1 min.
we’re listening...

winning letter saved by F&HE! Thank you, Food & Home Entertaining, for a beautiful and inspiring monthly foodie overload. Christmas could well have been my worst catering nightmare, as I had two confirmed carnivores, a vegan and myself – leaning more towards the vegetarian side – dining at my table. But, F&HE came to my rescue; from starters to mains and the beautiful vegan meringue for dessert featured in the January 2019 issue. How wonderful it is to find three different dietary lifestyles catered for in one magazine, with some fabulous presentation ideas, too! Lyn Prowse, Alberton EXPANDING my repertoire I really love the mustard-roasted beef recipe on your website. Beef, as an ingredient, is a favourite of mine; and having experimented with various recipes, I am looking to change up my regular offerings. I…

access_time4 min.
simply the best

A TASTE OF THE MED Looking to keep healthy this season? Try the new Olive Pride Whole Kalamata and Nocellara Olives in Brine. Ideal for snacking and adding to your favourite dishes, Olive Pride Olives comprise only the best olives. Now available in single-serve packs and new reusable, resealable and stackable tubs, Olive Pride olives carry the Clover endorsement to ensure top-quality products with every purchase. Available at leading retailers for a recommended retail price of R9,99 per 120g single-serve pack and R22,99 per 280g tub (featured). For more information, visit clover.co.za. KICK-START YOUR DAY Be up and out the door in minutes – with a full tummy – thanks to Rude Health’s delicious Soft & Fruity Bircher muesli. Made from a recipe originally invented by Dr Bircher, Rude Health’s Bircher muesli contains…

access_time2 min.
our lust list

DON YOUR WALLS Create a conversation piece in your living room with striking wall art from Cielo. We’re smitten with the Colour Squares 3D Paper Art (R2 999) made from recycled paper painstakingly arranged to create a beautiful patterned piece. Measuring 140 x 100cm, this striking artwork goes well on a clean, pale-coloured surface. Tie everything together with a neutral rug and you have a winning combo! Visit cielo.co.za for more info and to purchase. MORE, PLEASE! Having been around for centuries, cordial is a nostalgic ingredient that lends a touch of whimsy to refreshments. We’re especially partial to Bottlegreen Elderflower Cordial (500ml). Enough to churn out about 22 servings (depending on how sweet you like your drink), Bottlegreen’s cordial has a light, delicate taste of handpicked elderflowers. Simply dilute with iced water…

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