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category_outlined / Food & Wine
Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining March 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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$20.86
12 Issues

IN THIS ISSUE

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state of play

(Photograph by Dylan Swart. Illustration by Sarah-Jane Williams) There’s a mellowness to March, I’ve always thought – in the northern hemisphere, winter is shedding its coat to give way to spring and, in the south, the trail that summer has blazed is starting to be covered by falling leaves that herald autumn.I must say I love any “in between” times like this, for they allow us to exhale and ready ourselves, while building expectation about what’s to come at the start of the next season, chapter… whatever your “next” may be. I also believe that wherever there’s a bit of space, there’s room to play – which is what we’ve done in abundance in this issue!Do you remember being scolded as a child for eating raw cookie dough? In my…

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we're listening...

A LASTING LEGACY I'm a chef who has never been to culinary school.I learned my trade through practising recipes from YouTube and magazines like F&HE – in fact, 70% of my magazines are past issues of F&HE from my mom's cooking days. I got the shock of my life when I started working in a professional kitchen and found out that there's more to it than meets the eye! I am very grateful for the knowledge I received from your magazine. It sets a benchmark for what I'd like to achieve as a chef, not only in the recipes, but also in the lifestyle. I have just been appointed as a pastry chef overseas, so I wanted to thank F&HE for all you’ve done for me. Leseli Mothae, LesothoLeseli,…

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standing proud

We bought the January 2018 issue of F&HE as part of a three-pack magazine offer but have now realised that the magazine on its own does not have to stand back for any other publication. The “skills class” article on sourdough bread (page 42) has been very valuable to us, as my wife suffers from a gluten allergy, so cannot eat “commercially” baked breads. From following your feature, we have been able to bake our own bread, which my wife can eat without any negative effect. Thank you for coming to our rescue! ■…

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yum!

TROUT TACOS WITH LIME-DILL SOUR CREAMServes 4 EASY 1 hr WHAT YOU NEED PICKLED RED ONIONS 1 red onion, peeled, halved and sliced 80ml (⅓ cup) red wine vinegar LIME AND DILL SOUR CREAM 250ml (1 cup) sour cream 70g mayonnaise zest and juice of 2 limes small handful fresh dill fronds, finely chopped salt and freshly ground black pepper, to taste TOMATO AND CUCUMBER SALAD 1 Mediterranean cucumber, sliced into ribbons using a vegetable peeler 200g exotic baby tomatoes, quartered olive oil, to drizzle splash red wine vinegar dried oregano, to sprinkle TROUT 500g trout portions, deboned and skin on olive oil, to drizzle and fry …

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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…

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back in time

20 years ago While it’s a quintessentially South African – and African – fruit, did you know that the granadilla is, in fact, indigenous to the subtropical wild regions of South America? In season locally during the autumn months of March to May, this little gem is so versatile with its tart and sweet flavour. We love it in everything from bakes to dressings. In this March 1998 article, F&HE’s then food editor (and later editor), Angela Brooks, created four ways to use granadilla, which we think still look pretty tantalising and tasty! 10 years ago  Talk about seriously stylish! These March 2008 pages of F&HE could be from a much more recent issue – added to that, the dishes in this feature, like frozen…

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