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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.

South Africa
Caxton Magazines
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12 Issues


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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’…

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dear food & home

MADE with loveWINNING LETTEREmail 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…

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cover recipe

COVER DISHDUO OF TRADITIONAL,AND CHOCOLATE AND CHERRY CHRISTMAS MINCE PIESMakes 22 – 30 EASY 2 – 3 hrsTHE FLAVOUR COMBINATIONS TRADITIONAL PASTRY80g cubed butter,at room temperature115g cream cheese55g thick/double thick cream (weighed)250g cake flour + extra,to dust45ml (3 tbsp) castor sugarpinch saltCHOCOLATE PASTRY80g cubed butter,at room temperature115g cream cheese55g thick/double thick cream (weighed)215g cake flour + extra,to dust35g cocoa powder45ml (3 tbsp) castor sugarpinch saltTRADITIONAL FILLING300g store-bought fruit mince15ml (1 tbsp) brandyzest of ½ orangeCHOCOLATE AND CHERRY FILLING50g dried apple rings1 x 425g tin cherries,drained80g castor sugar3 pieces preserved ginger in syrup,finely chopped (optional)40g pecan nuts,roughly chopped and toasted70g dark chocolate,roughly chopped75g sultanas10ml (2 tsp) vanilla essence pinch salt30ml (2 tbsp) brandy15ml (1 tbsp) ground cinnamon7,5ml (1½ tsp) ground gingerpinch ground clovespinch ground nutmegTO ASSEMBLE1 beaten egg,to brush sugar,to sprinkleicing…

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menu suggestions

46THE BEST OF BOTH WORLDSNECTARINE,PROSCIUTTO AND MOZZARELLA SALADPAGE 46ROASTED DUCK WITH NECTARINE AND CRANBERRY COMP TEPAGE 85BUTTERY ROSEMARY HASSELBACK POTATOESPAGE 88DRUNKEN BERRIES WITH WHIPPED VANILLA CREAMPAGE 12Andrea“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!”56OUTDOOR FEASTWITLOF,GOAT'S CHEESE,PEAR AND HONEY SALADPAGE 27AVO AND LIME MOUSSE WITH PRAWNS AND TORTILLA DIPPERSPAGE 80BABY SPINACH,GOAT'S CHEESE AND PINE NUT-STUFFED BEEF FILLETPAGE 56FROZEN POMEGRANATE AND TOFU LOLLIESPAGE 56Anzelle“With Christmas Day being spent at the coast…

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TRENDINGAdd 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 CREAMA quick,beautiful and flavour-packed dessert for the festive season Serves 4 – 6 EASY 20…

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dates for the diary

5 – 10 DecemberJust 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.com8 DecemberSpier 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…