EXPLOREMY LIBRARYMAGAZINES
CATEGORIES
  • Art & Architecture
  • Boating & Aviation
  • Business & Finance
  • Cars & Motorcycles
  • Celebrity & Gossip
  • Comics & Manga
  • Crafts
  • Culture & Literature
  • Family & Parenting
  • Fashion
  • Food & Wine
  • Health & Fitness
  • Home & Garden
  • Hunting & Fishing
  • Kids & Teens
  • Luxury
  • Men's Lifestyle
  • Movies, TV & Music
  • News & Politics
  • Photography
  • Science
  • Sports
  • Tech & Gaming
  • Travel & Outdoor
  • Women's Lifestyle
  • Adult
FEATURED
EXPLOREMY LIBRARY
 / Celebrity & Gossip
You South AfricaYou South Africa

You South Africa You Batch Cooking

You has a simple recipe for success – spoil your readers and give them exactly what they want. It’s part of everyday life for more than 2 million English-speaking South Africans, filled with excellent articles which interest, inform and touch readers. There are human dramas, medical and scientific discoveries, general interest news, consumer issues, fashion and glamour. And don’t forget the interesting fiction, sport, motoring news, craftwork, recipes, home and school projects, crosswords and exciting competitions. It’s an irresistible combination, and everything is presented in a well-finished, colourful magazine.

Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
Read More
BUY ISSUE
£1.42(Incl. tax)
SUBSCRIBE
£55.40(Incl. tax)
52 Issues

IN THIS ISSUE

1 min.
you batch cooking

YOU editorial director: Charlene Rolls Creative director and brand extensions editor: Mari van der Berg YOU food editor: Carmen Niehaus Lifestyle editor: Petro-Anne Vlok Recipe development: Esther Malan, Carmen Niehaus, Carmen Petersen Food assistant: Waleed Alexander Styling: Brita du Plessis, Jacques Erasmus, Mari-Louis Guy, Sonja Jordt, Esther Malan, Carmen Niehaus, Bernice van der Merwe Photographers: David Briers, Misha Jordaan, Megan Miller, Jacques Stander Designers: Mari van der Berg, Elmarie Meyer Copy editor: Alfie Steyn Picture researcher: Martinique Clayton Reproduction: Jéan Koegelenberg Production: Jacques du Plooy (manager), Kurt Ohlson Office manager: Vanessa Holies All rights reserved. No section of this booklet may be reproduced without written permission from YOU. Tel 021-406-2115. All queries email projects@you.co.za Published by Media24 Lifestyle Publishing manager: Edwina Lyners Category manager: Armand Kasselman Commercial manager: Bea van der Vyver 011-217-3049 Advertising sales: Wendy Clegg 083-228-9025, cleggy@mweb.co.za Advertising coordinator: Christine Smith Magazine orders: Johan Terblanche 021-406-4962, johan.terblanche@media24.com CEO Media24: Ishmet Davidson CEO Print…

1 min.
prepare for now and later

This star appears with the 18 basic recipes (printed in bold below) you can cook in bulk, divide into batches then use as the basis for various delicious dishes. IDEA #1 Who wants to eat the same thing every day? Each of the ideas uses a portion of a basic recipe to create a brand-new tasty dish. TO FREEZE We share tips on freezing–at which stage you should do it and how to pack the food for your freezer. There are also tips on defrosting and reheating. t = teaspoon = 5ml • T = tablespoon = 15ml • c = cup = 250ml…

1 min.
* basic asian chicken broth

MAKES 5 LITRES BROTH Preparation time 10 minutes Cooking time 1 hour INGREDIENTS ◗ 1 whole chicken◗ 5 bay leaves◗ 30ml (2T) black peppercorns◗ 5 garlic cloves◗ 4 onions, halved◗ 6-8 soup celery stalks with leaves, chopped◗ 4 carrots, cut into chunks◗ 3 pouches (20g each) dried mushrooms◗ 5 litres (20c) water◗ 5cm fresh ginger, thinly sliced◗ 3 whole red chillies◗ 1 cinnamon stick◗ 2 cardamom pods, cracked open◗ 5 star anise◗ 20ml (4t) cumin seeds◗ 2 limes, sliced◗ 50g fresh coriander◗ 30ml (2T) brown sugar 1 Put the chicken in a large pot and add the rest of the ingredients. Bring to the boil. Reduce the heat and simmer slowly for 1 hour or until the chicken falls off the bones. Or cook in a pressure cooker. 2 Remove the chicken from the broth, debone…

1 min.
asian soup buffet

SERVES 8-10 Preparation time 30 minutes Cooking time 10 minutes INGREDIENTS ◗ ½ quantity Basic Asian Chicken Broth◗ 30ml (2T) soy sauce, or fish sauce to taste◗ juice of 1-2 limes TO SERVE ◗ ½ quantity shredded chicken from broth◗ 200g rice noodles, cooked◗ handful of fresh bean sprouts or ½ head Chinese cabbage, finely shredded◗ bunch of spring onions, thinly sliced◗ 2 carrots, julienned◗ big handful each of fresh coriander, mint and basil and a few chillies, chopped if you like◗ 1 lime, sliced 1 Heat the broth in a pot. Season with the soy or fish sauce and lime juice. Freeze or serve. TO SERVE 1 Put the chicken, noodles, bean sprouts or cabbage, spring onions, carrots, herbs and chillies in separate bowls and arrange on a serving table. Pour the heated broth into jugs or teapots. 2…

1 min.
chicken soup with coconut milk

MAKES 3 LITRES SOUP Preparation time 20-30 minutes Cooking time 50 minutes INGREDIENTS ◗ oil for shallow-frying◗ 6 spring onions, chopped◗ 10ml (2t) red curry paste◗ 1 can (400ml) coconut milk◗ 2 chillies, chopped◗ ½ quantity Basic Asian Chicken Broth◗ 500g roast pumpkin cubes TO SERVE ◗ ½ quantity shredded chicken from broth◗ soy sauce and lime juice to taste◗ extra chopped spring onions, a few chilli strips and thin lemon slices to garnish 1 Heat a little oil and fry the spring onions until soft. Add the red curry paste and stir-fry for a few seconds. 2 Add the coconut milk and chopped chillies and bring to the boil. 3 Add the broth and pumpkin and simmer until the pumpkin is soft. Freeze (see previous page) or serve. TO SERVE 1 Add the chicken to the broth and heat well.…

1 min.
* basic chicken stock

MAKES 5 LITRES STOCK Preparation time 15 minutes Cooking time 1 hour INGREDIENTS ◗ 1 whole chicken◗ 5 bay leaves◗ 2 fresh rosemary sprigs (optional)◗ 30ml (2T) black peppercorns◗ 5 garlic cloves◗ 4 onions, halved◗ 6-8 soup celery stalks with leaves, chopped◗ 4 carrots, cut into chunks◗ 3 pouches (20g each) dried mushrooms◗ 5 litres (20c) water 1 Put the chicken in a large pot and add the rest of the ingredients. Bring to the boil. Reduce the heat and simmer slowly for 1 hour or until the chicken falls off the bones. 2 Remove the chicken from the stock, debone and shred the meat. Divide in two and set aside until needed or freeze. 3 Drain the stock and discard the solids. Divide in two and set aside until needed or freeze. TO FREEZE Allow the drained stock…