Mat og vin
True Love Food

True Love Food

Summer 2019-2020

This brand extension is a collector’s issue for women who’ve been inspired by the food pages in TRUE LOVE magazine for the past 46 years. It’s a go-to-guide when searching for inspirational recipes that can be easily tailored to your taste. We also give you a sneak peek into some of Mzansi’s fabulous chefs’ kitchens. TRUE LOVE FOOD is all a woman needs to up her cooking game.

South Africa
Media 24 Ltd
Les mer

I denne utgaven

1 min.
true love food

EDITOR Mbali Soga CONTENT EDITOR Kemong Mopedi FOOD EDITOR Tumelo Mushi-Sebopa PRODUCTION MANAGER Khathu Thusi 011 713 9736 ART SENIOR DESIGNER Given Zondi SENIOR DESIGNER Ntokozo Brian Mahlaba PHOTO RETOUCHER Jermain Hendricks CREATIVE CONSULTANTS Anton Sassenberg, Sihle Madlala FEATURES AND LIFESTYLE JOURNALIST Sisonke Labase COPY EDITOR Vida Li Sik EDITORIAL CONTRIBUTORS Audrey Maloka, Zizipho Mqingwana, Dimakatso Komape, Pertunia Mkasa, Innocentia Nkadimeng ONLINE DIGITAL EDITOR Buhle Mbete ADVERTISING SALES ASSISTANT (JHB, CT & KZN) Yasmeen Adams 011 713 9549 PUBLISHING PUBLISHER Nikki Ruttimann CIRCULATION MANAGER Riaan Weyers 021 503 7179 PRODUCT MANAGER Janine Snyman 011 713 9918 BRAND COORDINATOR Andile Nkosi OFFICE ASSISTANT Thabile Mphuthi Published by Media24 Naspers Centre, 40 Heerengracht, Cape Town, 8001, Tel: 021 406 2121 CEO: MEDIA24 Ishmet Davidson CEO: PRINT MEDIA: Rika Swart GM: MEDIA24 LIFESTYLE Minette Ferreira GM: MEDIA24 MONTHLIES Nerisa Coetzee HEAD OF FINANCE: MEDIA24 LIFESTYLE Jameelah Conway…

2 min.
the rice life

Growing up, my mom used to make a mean layered baked fish dish, a rice and tomato dish, curried chicken and rice, as well as yellow rice with lentils and caraway seeds. And then there was my aunt’s rice pudding, which if I may add, was the reason I looked forward to visiting Kimberley every school holidays. I knew, even then, that when rice featured on our plates, it meant something momentous — be it on a big or small scale — was being celebrated. Hands up if this was the case in your family too! And it’s all thanks to these glorious rice memories that by Grade 10, I knew I definitely wanted a career in food. As most of us got older, rice became a staple and the convenient…

2 min.
food news

ICED TEA CRAZE Starbucks has launched a new range of refreshing, icy smooth handcrafted beverages — combining the finest teas and botanical blends with premium fruits, for delicious, exotic and fresh summer drinks. These are available in the following flavours — Tropical Mango, Strawberry & Lime, Peach Citrus Green Tea as well as Blackberry Mojito Green Tea. NEW BURGER JOINT Savage Holdings collaborated with local celeb Maps Maponyane to bring Joburgers, Buns Out, a New York-style burger spot in the heart of Linden. Expect burgers that play around with new flavour profiles — a juicy patty accompanied by brie and cranberry sauce, golden chicken schnitzel with a creamy mushroom-and-cheese sauce and many others. There are lots of options for our vegetarians and vegans to choose from, too! FOOD SOLUTION Natural, healthy and delicious, Nalydia is…

3 min.
finger lickin’ good!

BEEF PASTRAMI AND CREAM CHEESE ASPARAGUS ROLLS Makes: 12 rolls Prep Time: 20 mins Ingredients ▸ 200 g asparagus▸ 500 g beef pastrami slices▸ 1 x tub cream cheese, beaten till smooth Method 1. Bring a saucepan of salted water to boil, blanch the asparagus for about 3-5 minutes. Remove from hot water and place in cold water to cool down.2. Lay the pastrami slices on a clean surface, then place a dollop of cream cheese and spread to cover the middle of the pastrami. Layer the asparagus in the middle. Roll up the pastrami.3. The rolls can be served whole or sliced into mini bites. COLD PEA AND BACON SOUP Serves: 12 Prep Time: 30 mins Ingredients ▸ 125 g streaky back bacon▸ 3 T oil▸ 3 T butter▸ 1 small onion, finely chopped▸ 1 garlic clove, crushed▸ 500 g…

2 min.
fake gourmet meal

ANGELFISH FILLET WITH COUSCOUS Serves: 4 Prep Time: 20 mins Ingredients ▸ 1 Angelfish fillet▸ Salt and pepper to taste▸ 1 head garlic, halved▸ 2 lemons, halved▸ 1 cup couscous▸ 2 T Harissa spice▸ 1 T olive oil▸ ½ lime Method 1. Heat a griddle pan until it’s smoky. Season fish on both sides and grill for 5-7 minutes on each side, together with lemons and garlic to impart flavour.2. Meanwhile, place couscous in a bowl, season with salt, pepper and Harissa spice. Pour boiling water to cover the couscous and leave for3 minutes. Drizzle olive oil and stir with a fork to make it fluffy. 3. Spread couscous on platter, then place fish and squeeze lime on top. Serve with garlic and herb dressing, garnished with grilled lemon and garlic. MINI MASALA AND BBQ NAAN Serves: 4 Prep…

3 min.
street flavours

KOTA Serves: 4 Prep Time: 30 mins Ingredients ▸ 1 loaf white bread, quartered▸ 1 cup piquanté pepper and mango atchar▸ Green salad leaves▸ 400 g potato chips, fried▸ 8 viennas, fried▸ 8 cheese slices▸ 4 eggs, fried Method 1. Scoop out the middle part of each quarter bread, spread the atchar at the bottom.2. Place the salad leaves and add a little more atchar.3. Place about 100 g each of potato chips, 2 viennas, 2 cheese slices, followed by the egg and the removed part of the bread on top to close.4. Serve with tomato and chilli sauces. CHILLI BEEF MINCE TACOS Serves: 4 Prep Time: 30 mins Ingredients ▸ 500 g minced beef▸ 4 T oil▸ 1 onion, finely chopped▸ 1 garlic clove, crushed▸ 1 tsp ginger, crushed▸ 1 chilli, finely chopped▸ Salt and pepper▸ 1 tsp chipotle spice▸…