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Woolworths TASTE

Woolworths TASTE January/ February 2021

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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Country:
South Africa
Language:
English
Publisher:
New Media A Division of Media 24 (Pty) Ltd
Frequency:
Bimonthly
US$2.80
US$30.83
7 Issues

in this issue

7 min
dinner plans

BEEF-AND-BOVRIL MEATBALLS Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes beef mince 500 gparsley 2 T, choppedonion 1, grated free-range egg 1breadcrumbs 50 gsea salt and white pepper, to tasteoil, for fryingmashed potato, for serving For the gravy: onions 2, quarteredBovril 1 Twater 1 cup 1 To make the meatballs, mix the mince, parsley, onion, egg, breadcrumbs and seasoning. Roll into small balls, approximately 5 cm in size. Heat the oil in a large pan. Cook the meatballs in batches over a medium heat. Cover with foil to keep warm. 2 To make the gravy, cook the onions in the same pan until golden brown. Add the Bovril and water. Simmer for 5 minutes. 3 To serve, spoon the meatballs into bowls, spoon over the gravy and mashed potato. Cook’s note: Cover halved…

9 min
siba’s little helpers

“COOKING HAS ALWAYS BEEN the joy of my life. It brings me calm, gets my creative juices flowing and satiates my sense of wonder and curiosity about the myriad gastronomic flavour combinations I’m yet to explore. Imagine then how transformative cooking has been for me since I married my husband, Brian, and we had our brood of four. The joy I derive from cooking now is still infused with that fantastically frivolous feeling of play you get when you do something you love; and my young squad demands to create our home meals with me as part of their play time. This is one of the ways we bond and create precious memories. But there’s also something more meaningful and gratifying about preparing a meal now; I’m nourishing my family and shaping…

1 min
acid trip

Use vinegar to check whether bicarb is still good to use. Place 2 T vinegar in a small bowl, then add 1 t bicarb. It should froth vigorously if the bicarb is still fresh enough to use. For a crispy, golden crust on bread, brush the top with vinegar just before it’s ready and return to the oven to finish baking. Help bread rise by adding 1 T vinegar for every 2½ cups of flour. Reduce the other liquids proportionally. Make a fluffier meringue by adding ½ t vinegar for every 3 egg whites in your recipe before beating. Reduce an overly sweet flavour in desserts by adding 1 t vinegar.…

1 min
taste.co.za

VALENTINE'S DAY FOR ALL The past year has made us appreciate the people we love more than ever. So think of small ways to make them feel special this Valentine’s Day, like baking something they’ll really appreciate. Sure, Keletso Motau is making insanely good roasted white chocolate blondies for those with a sweet tooth (and no diabetes), but Abigail Donnelly has a recipe for carb-conscious biscuits for the banter in your life and brownies for those who can’t stomach gluten. We have outrageously good steak recipes for carnivorous types and the ultimate handmade vegan burger for your plant-based partner. FOOD FIGHT: WHO GIVES A TOSS? January may be the only month in which we truly embrace salad. If for no other reason than because it’s often too hot to cook! But how do…

5 min
a whole snack

“ If you only have canned tuna handy, simply add tomato sauce to the mix” BANANA-AND-DATE LOAF Makes 1 loaf EASY GREAT VALUE Preparation: 20 minutes Baking: 50 minutes self-raising flour 300 gbicarbonate of soda 1 tground cinnamon 1 tWoolworths pitted Medjool dates 125 g, choppedcaster sugar 115 gmedium bananas 2–3, mashedWoolworths unsweetened almond milk 1 cuplarge free-range eggs 2dark chocolate 100 g, chopped (optional)tahini, for drizzlinghoney, for drizzlingWoolworths seed-and-nut sprinkle, for serving 1 Preheat the oven to 180°C. Grease and line a 24 x 13.5 cm loaf pan. Sift the flour, bicarbonate of soda and cinnamon into a large bowl. Stir through the dates and sugar. 2 In a separate bowl, combine the banana, almond milk and eggs. Whisk to combine. Fold the wet ingredients into the dry ingredients. 3 Pour the mixture…

1 min
cook’s tip:

“After eating this dish at Momofuku in New York, I’ve come quite close to replicating the original fiery sauce. Eat it with chicken, pork, beef, duck and even eggs. Just make sure you have a jar of it at home, it keeps in the fridge for two weeks.” – Abigail Donnelly “This is one of my favourite dinner party dishes. If I feel fancy I make it with beef fillet, but this buttery, vinegary anchovy sauce goes well with a selection of veggies tossed through it, especially baby marrow. ” “Eggs love vinegar, it helps to bind the proteins. Add a tablespoon to boiling water when making poached eggs and a teaspoon to the water when boiling eggs to prevent the shells from cracking. This is my take on Roger Vergé’s fried…