Woolworths TASTE November/December 2021

SOME OF MY FONDEST CHRISTMAS MEMORIES are of the themed shop-window displays my mother used to create for my parents’ interiors business when I was a child. “ There must always be gammon, gravy, roast potatoes and Jamie Oliver ” The mall always awarded a prize for the best window and my mom won it several times. One year, the theme was the 12 Days of Christmas and I remember how she stayed up into the night illustrating each day’s gifts with cut-outs of hens and swans and dancing ladies. Then she had a large cut-out tree made, complete with partridge, and hung 12 golden pears from its branches. A sign in the window said that if a child passed the shop and happened to see a pear “fall” off the tree,…

READ IT ON INSTAGRAM If you’ve missed them (seriously, PPL?) look out for our Friday food fights on Instagram Stories on … er, Fridays. Food is nothing if not polarising. Check out these big feelings on chips … WBU? THE PRIZE Kick-start your longevity by taking a daily collagen supplement. Be Bright’s premium hydrolysed collagen powder is 100% pure and highly bio available, which means your body absorbs it quickly. Be Bright’s collagen will feed your body with amino acids to stabilise, strengthen and improve collagen structures. Benefits include smoothing out wrinkles, restoring skin's collagen density and moisture, strengthening bones and joints, nails and hair, and supporting gut health. Add a heaped tablespoonful to tea or coffee or add to smoothies or juices. bebright.co.za FROM FACEBOOK: We asked what your unpopular food opinion was. The…

Want to indulge this holiday season, without completely falling off the wagon? We asked certified wellness and nutrition coach Meg Lagerwey (@the_good_gut_guru) to come up with four sweet treats entirely devoid of refined sugar that will satisfy that craving with benefits on the side – think added protein, gut support or hidden veg. Head to taste.co.za to find the recipes. HEAD TO TASTE.CO.ZA FOR THESE EXCLUSIVE RECIPES ALMOND BUTTER FUDGE Vegetarian, gluten-free, refined-sugar-free Featuring an oat-and-almond flour shortbread base, and an almond butter-based “fudge”, this makes a great snack. VEGAN SWEET POTATO CRUMPETS Vegan, refined-sugar-free These beauties rely on the natural sweetness of sweet potatoes (plus a little maple syrup). Serve with the nut butter of your choice. SALTED CARAMEL CHIA SEED PUDDING Vegan, gluten-free, sugar-free “I love chia seed pudding because it’s so versatile and packed with protein,” says…

PEAR, RICOTTA AND SAFFRON SABLÉ “Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use readymade puff pastry.” Serves 6 EASY GREAT VALUE Preparation: 20 minutes, plus 30 minutes’ chilling time Baking: 25 minutes For the sablé: free-range egg yolk 1saffron ½ tcake flour 150 gcold butter 75 g, dicedicing sugar 50 gground cardamom 1 t Woolworths Ayrshire ricotta 250 gpears 4, very thinly slicedmaple syrup 3 T 1 Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside. 2 Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through. 3 Add the egg mixture and gently combine until a ball of dough forms. Shape…

Puttin’ on the spritz Hard seltzers – flavoured carbonated water with a kick – are all the rage. Here’s why. Sprix Hard Rooibos It may be caffeine-free, but this rooibos has a kick! It was while working in the US that Megan Swart came up with the concept for an alcoholic rooibos seltzer. The market for both seltzers and rooibos is exploding there. On her return, she founded the company with her father, Corius Swart, producing cold-brewed rooibos in a variety of delicious flavours. “I recommend drinking it in a tall, thin glass with lots of ice”, says Megan. @sprikbev Southfields Hard Seltzer “The explosion of the hard seltzer category internationally is impossible to ignore,” says Rob McCulloch of Southfields. “People want to have fun, but they do care about what they put into their…

The crunch factor: A layer of honeycomb pieces, made with local wild-blossom honey and crunchie cookies, is enveloped in an intense ganache made with dark couverture chocolate, milk couverture chocolate, local butter and cream. The sponge: Sandwiching a white choc mousse and cocoa ganache are two layers of moist dark chocolate Madeira sponge, made with free-range eggs and responsibly sourced cocoa. The chocolate: The shell is moulded from dark chocolate made with responsibly sourced cocoa. The dark chocolate mousse: A combination of dark couverture chocolate and milk couverture chocolate star in the velvety chocolate mousse that envelops the dessert’s layers of deliciousness. The white choc mousse: A layer of airy white choc mousse, made using fresh cream and white choc, contrasts with the milk and dark chocolate. PHOTOGRAPH JAN RAS PRODUCTION BIANCA STRYDOM FOOD ASSISTANT…