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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining December 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

access_time4 min.
ode to the microwave

The microwave has become a household staple,but rewind almost four decades and it was a luxury item,mainly used to warm up food in South Africa... It all started when a passing salesman wandered into the first Hirsch’s showroom and placed the foreign looking appliance on the table. Having no idea what it did,Allan Hirsch took the problematic appliance to his wife,Margaret. Margaret saw the potential in the product and started cookery schools to show the public. They loved the fact that Hirschs went out of their way to make their lives easier – from cooking demonstrations to superb customer service. The name Hirsch became synonymous with service excellence. Meanwhile,Food & Home Entertaining started out as a supplement in Your Family magazine! Called Think Microwave, it was created in response to South African consumers’…

access_time5 min.
dear food & home

MADE with love WINNING LETTER Email us at foodhome@caxton.co.za and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit. I turned 24 this year and got engaged. I’m trying to shed a few kilos for my wedding,as well as run my household,as my soon-to-be hubby works long,12-hour shifts. I’ve never read your magazine before today and it really couldn’t have come at a better time. I usually cook very plain meals; ones I grew up with. The F&HE recipes have blown my mind,and have given me a new outlook on cooking and preparing meals. I was becoming bored with my usual repertoire,but now I’ve realised it really doesn’t have to be that way and cooking can be such a creative experience. Of late,I can’t wait…

access_time2 min.
cover recipe

COVER DISH DUO OF TRADITIONAL,AND CHOCOLATE AND CHERRY CHRISTMAS MINCE PIES Makes 22 – 30 EASY 2 – 3 hrs THE FLAVOUR COMBINATIONS TRADITIONAL PASTRY 80g cubed butter,at room temperature 115g cream cheese 55g thick/double thick cream (weighed) 250g cake flour + extra,to dust 45ml (3 tbsp) castor sugarpinch salt CHOCOLATE PASTRY 80g cubed butter,at room temperature 115g cream cheese 55g thick/double thick cream (weighed) 215g cake flour + extra,to dust 35g cocoa powder 45ml (3 tbsp) castor sugarpinch salt TRADITIONAL FILLING 300g store-bought fruit mince 15ml (1 tbsp) brandyzest of ½ orange CHOCOLATE AND CHERRY FILLING 50g dried apple rings 1 x 425g tin cherries,drained 80g castor sugar 3 pieces preserved ginger in syrup,finely chopped (optional) 40g pecan nuts,roughly chopped and toasted 70g dark chocolate,roughly chopped 75g sultanas 10ml (2 tsp) vanilla essence pinch salt 30ml (2 tbsp) brandy 15ml (1 tbsp) ground cinnamon 7,5ml (1½ tsp) ground ginger pinch ground cloves pinch ground nutmeg TO ASSEMBLE 1 beaten egg,to brush sugar,to sprinkle icing…

access_time2 min.
menu suggestions

THE BEST OF BOTH WORLDS NECTARINE,PROSCIUTTO AND MOZZARELLA SALAD PAGE 46 ROASTED DUCK WITH NECTARINE AND CRANBERRY COMP TE PAGE 85 BUTTERY ROSEMARY HASSELBACK POTATOES PAGE 88 DRUNKEN BERRIES WITH WHIPPED VANILLA CREAM PAGE 12 Andrea “Combining sweet and savoury flavours is not everyone’s cup of tea,but it certainly is mine! I love the way the nutty saltiness of prosciutto is offset by the silky sweetness of nectarine and the duck’s rich meatiness is tempered by the warmspice compote. Hasselback potatoes’ fanned-out crispiness never fails to thrill me – thus,I’m already drunk on happiness before I’ve even got to the drunken berries and vanilla cream!” OUTDOOR FEAST WITLOF,GOAT'S CHEESE,PEAR AND HONEY SALAD PAGE 27 AVO AND LIME MOUSSE WITH PRAWNS AND TORTILLA DIPPERS PAGE 80 BABY SPINACH,GOAT'S CHEESE AND PINE NUT-STUFFED BEEF FILLET PAGE 56 FROZEN POMEGRANATE AND TOFU LOLLIES PAGE 56 Anzelle “With Christmas Day being spent at the coast…

access_time1 min.
foodbites

TRENDING Add a splash of prosecco! This sparkling Italian white wine (which is traditionally a little sweeter and kinder to your wallet than Champagne) comes in sweet and dry varieties,and is deliciously convivial. Christmas is the perfect time to add a splash of prosecco. We love the idea of adding bubbles to the recipe below or making the day-ahead festive strawberry and prosecco jelly on page 81 of this issue; mixing a quick and celebratory cocktail by adding a dash of pomegranate concentrate and a few berries to glasses of chilled prosecco; or topping peach ice cream with a tot (or two) of prosecco for a summer float with a grown up makeover! DRUNKEN BERRIES WITH WHIPPED VANILLA CREAM A quick,beautiful and flavour-packed dessert for the festive season Serves 4 – 6 EASY 20…

access_time2 min.
dates for the diary

5 – 10 December Just in time for Christmas gift shopping,KAMERS/Makers will be visiting Irene,Pretoria this summer at Southdowns College. The fair promises to be an upmarket expo of everything from fashion to food,skincare to ceramics,jewellery,lifestyle products,music and more,and will also showcase the new Mzansi Makers projects – a highlight not to be missed! Mzansi Makers is a “making good” venture – a non-profit organisation that sources,mentors and,most importantly,displays the art of talented Makers from marginalised communities. Tickets are R60 pp at plankton.mobi,R80 at the entrance (includes a KAMERS/ Makers shopper bag and magazine) and under 18s enter for free. kamersvol.com 8 December Spier estate’s annual Festival of White Lights is back for another round and will be taking place at the Werf,Spier’s restored historic farmyard. Getting the festive season off to a…

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