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Woolworths TASTE

Woolworths TASTE November 2020

Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za

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South Africa
New Media A Division of Media 24 (Pty) Ltd
7 Issues

in this issue

3 min
the beginning of the end

IF EVER THERE WAS A YEAR WE WANTED TO PUT BEHIND US, it is this one. But I admit there are some days when I still feel gratitude for 2020. It feels insensitive to say this, after there has been so much suffering and loss, but there have been some unexpectedly happy outcomes, too. Separated from them by walls and screens and masks, I have learnt more about my colleagues’ loyalty, resilience, humour and hidden talents than I may ever have working side by side with them in an office. On our team, there are five of us with children under the age of five. Another four have two older children each, who still live at home and were off school for months. Some have had relatives who were hospitalised, elderly parents…

1 min
what you said

WINNING LETTER I decided to try your Peppermint Crisp tart recipe by Jan Hendrik van der Westhuizen (May 2020, p 85). With so much time on my hands during lockdown, I decided to get back to my past and take up some new cooking and baking skills. My husband absolutely loves anything with peppermint chocolate and his favourite dessert the good old South African Peppermint Crisp tart. Hearing his sighs and oohs when his eyes fell on your recipe, I just knew I wasn’t going to be let off the hook without making this for him. I adjusted the sugar in the chocolate cake to half of what the recipe called for and it turned out just perfectly for us oldies, without being overly sweet. The end result was superb, soft…

1 min

SAUSAGE SAVERS From bakes to pizzas, home-made sausage rolls to meatballs – and even a kota – we’ve got some fabulous ideas for great-value dinners using sausage. We promise there won’t be a plate of bangers and mash in sight! BUN FIGHT Head to @WWTaste’s Instagram stories on Friday afternoons to take part in our weekly food fight. See the very revealing results of our recent burger fight on the right! Beef vs chicken: Beef 64% Chicken 36% Cheese vs bacon: Cheese 74% Bacon 26% Pineapple: Yes 41% No 59% Egg vs avo: Egg 20% Avo 80% Do no-bun burgers count? Defnitely 46% Nope 54% Veggie or meat alternative: Veggie 59% Meat alternative 41% Mayo or monkeygland: Mayo 71% Monkeygland 29% CALLING ALL FAST-FOOD FANS Contributing food editor Khanya Mzongwana is back on TASTETube this month with not one, but two, seriously crave-worthy recipes. We’re talking nacho-fried chicken (the secret’s in the amasi, which keeps the…

5 min
no dairy, no problem

WARM ORZO SALAD Serves 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes rosmarino pasta 250 gasparagus tips 200 g, blanched and choppedfennel ½ bulb, roughly choppedparsley 10 g, roughly choppedfresh dill 10 g, roughly choppedwhite salad onions 75 g, choppedolive oil 2 Tlemon 1, juicedsea salt and freshly ground greenpeppercorns, to tasteWoolworths dairy-free Greekwhite cheese 200 gWoolworths vegan mayonnaise 4 T 1 Cook the pasta according to package instructions, then drain. 2 In a large bowl, toss the pasta, asparagus, fennel, parsley, dill and salad onions with the olive oil and lemon juice. Season with salt and pepper, top with the cheese and vegan mayonnaise and serve immediately. DAIRY-FREE, WHEAT- AND GLUTEN-FREE, VEGETARIAN WINE: La Motte Sauvignon Blanc 2019 DAIRY-FREE PARMESAN-AND-LEMON CHICKEN WITH CAULIFLOWER COUSCOUS Serves 4 EASY GREAT VALUE Preparation: 10 minutes…

3 min
for our next trick...

THREE-INGREDIENT ORANGE CAKE We first spotted this frankly outrageous recipe on Good Housekeeping UK’s Instagram feed. The ingredients: 2 large oranges, boiled for an hour200 g self-raising flour1 x 397 g can condensed milk(we added blueberries, for gees) The verdict: It delivers a passable cake, but boiling the oranges, seeding and blending them is time-consuming and messy! TWO-INGREDIENT MAGIC SHELL When even The New York Times publishes recipes for an internet hack, it’s safe to say it’s gone mainstream. The ingredients: 170 g Woolworths dark OR white choc chips3 T coconut oil(We added dehydrated pineapple, coconut chunks, strawberries or blueberries, to flavour it) The verdict: Five stars. Quick, easy and sets beautifully as it hits the ice cream. THREE-INGREDIENT CHOCOLATE BROWNIES Nutella supplies the fat, sugar and chocolate elements. The ingredients: 4 free-range eggs300 g flour2½ cups Nutella The verdict: Mix and bake at…

6 min
everything is illuminated

Yudhika Sujanani, chef-proprietor of Holi Cow As a kid, Yudhika and her siblings were always giddy with anticipation in the run-up to Diwali. “Brightly tinted nuts, psychedelic syrups and exotic aromas had us all completely mesmerised,” she reminisces. “We always wore new clothes on Diwali – right down to our socks and shoes. We would stay home one year and visit family and friends the next to exchange sweet hampers. Almost every home visited would welcome guests with a sweet delicacy to “sweeten” the next year. And the savouries were just heavenly – crisp pakoras served with a range of chutneys and the best samoosas, of course. It’s almost as though every hostess didn’t want you to go to the next stop without being fed and loved!” These days, Diwali is…