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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining January 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_time6 min.
make summer a breeze

FUSILLI TOSSED IN A CREAMY LEMON SAUCE WITH BABY MARROW RIBBONS AND PRAWNS Serves 4 EASY 30 mins WHAT YOU NEED 80ml (⅓ cup) SPAR Extra Virgin Olive Oil 45ml (3 tbsp) SPAR Salted Butter 5 garlic cloves, peeled and crushed 2 spring onions, finely chopped 625g SPAR Prawn Tails, defrosted 45ml (3 tbsp) white wine 45ml (3 tbsp) SPAR Lemon Juice 125ml (½ cup) liquid fish stock 250ml (1 cup) SPAR Long Life Cream 125g SPAR Crème Fraîche 15ml (1 tbsp) SPAR Tomato Paste 2 baby marrows, sliced into ribbons and blanched 45ml (3 tbsp) fresh flat-leaf parsley, chopped SPAR Himalayan Pink Salt and freshly ground black pepper, to taste 500g SPAR Fusilli HOW TO DO IT 1 Heat 45ml (3 tbsp) of the olive oil and the butter in a large frying pan over medium heat, and sauté the garlic and spring onions, a…

access_time2 min.
time & again

With the long lead time in the magazine industry – where we work way ahead of each issue’s month of publication – at F&HE we get to celebrate festive occasions like Easter, Christmas and New Year’s Eve twice… yes, come February, we’re munching on chocolate eggs and hatching our April issue; come October, we’re donning antlers and merrily carving out our December edition; and by the time November arrives, we’ve made (and already broken) New Year’s resolutions while popping out our January issue pages. Some say it’s a wonder that we in the world of publishing don’t tire of constantly returning “back to the future” in the time travel bubble in which we live. I can truly say we don’t – quite the opposite, in fact. Every time a brand new…

access_time1 min.
we're listening...

YOUR OLDEST fan! I've been a fan and reader of F&HE from the beginning. I’ve always been inspired by the original ideas and never get tired of reading it. In recent years, I've cut back on buying food mags, concentrating on other hobbies. But your covers are so inviting and the food so luscious – I just can’t abstain! I caved and bought the September and October 2017 issues. I had a wonderful Mexican fiesta (from the September issue) with Italian guests and used other recipes as a base on another occasion. The October cover cake jumped right out at me and I couldn’t wait to get baking! I love unusual recipes and think I've developed a knack for spotting recipes with different combinations that really work! I humbly accept compliments…

access_time1 min.
your newest fan!

Strolling through Builders Warehouse, F&HE's October 2017 cover beamed at me with a rose and lemon scented no bake cheesecake stacked with strawberries (page 10); it was nothing short of a delectable sight! Having never bought this magazine before, I was filled with pure elation, as I breezed through the pages while waiting in the queue at the tills. Upon closer inspection at home, I was delighted by the sensational culinary haven of exquisite, affordable, practical, modern, simple and comprehensive recipes, ideas around the home and sound nutritional information to suit every need and preference. Every page had me salivating and overcome with excitement to get into the kitchen. The lemon and blackcurrant stripe cake (page 88) in the cookbook extract from Sweet by Yotam Ottolenghi and Helen Goh has…

access_time3 min.
cover recipe

OLD-FASHIONED CHOCOLATE CELEBRATION CAKE TAKE A LEAP OF FAITH AND BEGIN THIS WONDROUS NEW YEAR BY BELIEVING. BELIEVE IN YOURSELF. AND BELIEVE THAT THERE IS A LOVING SOURCE – A SOWER OF DREAMS – JUST WAITING TO BE ASKED TO HELP YOU MAKE YOUR DREAMS COME TRUE. SARAH BAN BREATHNACH A simple and luscious, old-fashioned chocolate cake for any occasion that deserves a joyous celebration – be it New Year's, new beginnings, birthdays or everyday happy happenings Serves 8 EASY 2 hrs + 1 hr, to cool WHAT YOU NEED CHOCOLATE CAKE 200g cake flour 200g castor sugar 5ml (1 tsp) baking powder 2,5ml (½ tsp) bicarbonate of soda 50g cocoa powder, sifted pinch salt 180ml canola oil 2 eggs 15ml (1 tbsp) vanilla essence 150ml sour cream 80ml (⅓ cup) strong, hot coffee GANACHE 3 x 80g slabs dark chocolate, finely chopped 140ml fresh cream WHIPPED CREAM 150ml fresh…

access_time1 min.
altitude baking

All baking recipes in this magazine have been tested at high altitude. Follow this guide for baking at sea level: LOWER THE OVEN TEMPERATURE BY 10°C FOR EVERY 5ML (1 TSP) BAKING POWDER, INCREASE BY 1 – 2ML FOR EVERY 220G (1 CUP) GRANULATED SUGAR, INCREASE BY 15 – 30ML FOR EVERY 250ML (1 CUP) LIQUID, DECREASE BY 30 – 45ML FOR EVERY 120G (1 CUP) FLOUR, DECREASE BY 15ML (1 TBSP) BETTER FOR DIABETICS* CARB CONSCIOUS (LESS THAN 10G CARBOHYDRATES PER PORTION) DAIRY FREE GLUTEN FREE HIGH FIVE (CONTAINS PART OF YOUR 5 FRUITS/ VEGGIES A DAY) LACTO OVO VEGETARIAN LACTO VEGETARIAN OVO VEGETARIAN VEGAN VEGETARIAN WHEAT FREE *Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za…

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