Food & Wine
Food & Home Entertaining

Food & Home Entertaining February 2018

South Africa's most established and trusted food magazine inspires professionals, homemakers, culinary students and food lovers. Even the most sophisticated dishes are made accessible to the reader, and there’s never a shortage of comfort food ideas for the whole family. Food & Home keeps readers up-to-date on trends, faces and places, restaurants, events, gadgets, local producers and gourmet travel destinations.

South Africa
Caxton Magazines
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R 32,70

in this issue

5 min.
fresh & fabulous

CHARGRILLED BRINJALS AND BUTTERNUT ON A BED OF HUMMUS Serves 4 EASY 1 hr 20 mins WHAT YOU NEED 50g SPAR Freshline Coriander 2 garlic cloves, peeled and crushed 250ml (1 cup) SPAR Extra Virgin Olive Oil 4 SPAR Freshline Brinjals SPAR Himalayan Pink Salt and freshly ground black pepper, to taste 1 SPAR Freshline Butternut, deseeded 125ml (½ cup) ready-made hummus 50g pistachio nuts HOW TO DO IT 1 Place 30g of the coriander, the garlic and 60ml (4 tbsp) of the olive oil in a glass jar, and allow to infuse, a few hours or overnight. 2 Place the brinjals in a roasting dish lined with baking paper, drizzle with 60ml (4 tbsp) of the olive oil and season well. Turn to coat all over. 3 Heat the grill to its highest setting and chargrill until the skin has blackened, about 10…

2 min.
soul provider

Love has many forms, it’s true. From the humblest of gestures like picking flowers from your garden for a loved one to grand ones like whisking a partner off to an exotic location, this most primal of emotions can give rise to a multitude of displays of affection. Now, before the proverbial violins start playing in your head, allow me to raise a relevant and sobering point: where there is love, there is risk. Think about it for a moment – be it unconditional, platonic or romantic love, whatever you feel and demonstrate towards another may not have the desired effect. Certainly cooking – one of the sincerest forms of love – is always a risk, no matter how reliable the recipe. There are so many other elements to consider: the freshness…

1 min.
we're listening...

AN AFTERNOON of indulgence I would like to say thank you for the tickets to KAMERS/Makers, which I won through your beautiful magazine's website. My family and I had a glorious time drooling over the many proudly South African crafts – especially, the stunning designer clothing stalls and über-gorgeous accessory stands. The band was excellent, and the variety of food stalls and food trucks were also in a league of their own, lending a really lovely atmosphere in which to indulge in some inevitable “retail therapy”! Thank you for affording me this great opportunity and please convey my congratulations to the organisers for putting together a world-class event. I shall continue to be an avid reader of your wonderful magazine and I look forward to the next KAMERS/Makers event. Jo-Anne Mettler,…

1 min.
fighting the fight!

I never realised how passionate I was about cooking until now. Towards the end of July 2017, my wife was diagnosed with cancer. My passion then came to the fore, albeit forcibly. Almost immediately, major changes had to be put in place, one of which was adjustments to our dietary regime. It was also during this time that I discovered anyone can claim to cook, but it’s an actual art and an acquired skill. With having to take care of my family, I now rush home during the day to get dinner started and it’s also where I feel I belong most; I do this daily – not only to secure a nutritional home-cooked meal for my family, but at the same time, to fulfil my passion – which results…

2 min.
cover recipe

CREAMY TOMATO TAGLIATELLE WITH TORN BUFFALO MOZZARELLA Serves 4 EASY 1 hr WHAT YOU NEED ROASTED TOMATOES 350g vine tomatoes olive oil, to drizzle + extra, to serve leaves of 2 rosemary sprigs, finely chopped salt and freshly ground black pepper, to taste PASTA SAUCE 45ml (3 tbsp) olive oil large handful rosemary and thyme leaves, finely chopped 3 garlic cloves, peeled and minced 250ml (1 cup) white wine 500ml (2 cups) fresh cream 240g packet marinated sun-dried tomatoes, drained, rinsed and chopped 5ml (1 tsp) dried oregano/large handful fresh oregano, finely chopped + extra leaves, to garnish (optional) 100g Parmesan, finely grated + extra, to serve 125ml (½ cup) pasta cooking water salt and freshly ground black pepper, to taste 2 x 250g packets fresh tagliatelle 1 x 150g ball buffalo mozzarella/fior di latte, torn HOW TO DO IT 1 For the roasted tomatoes, preheat the oven to 180°C. Place…

1 min.
altitude baking

All baking recipes in this magazine have been tested at high altitude. Follow this guide for baking at sea level: LOWER THE OVEN TEMPERATURE BY 10°C FOR EVERY 5ML (1 TSP) BAKING POWDER, INCREASE BY 1 – 2ML FOR EVERY 220G (1 CUP) GRANULATED SUGAR, INCREASE BY 15 – 30ML FOR EVERY 250ML (1 CUP) LIQUID, DECREASE BY 30 – 45ML FOR EVERY 120G (1 CUP) FLOUR, DECREASE BY 15ML (1 TBSP) BETTER FOR DIABETICS* CARB CONSCIOUS (LESS THAN 10G CARBOHYDRATES PER PORTION) DAIRY FREE GLUTEN FREE HIGH FIVE (CONTAINS PART OF YOUR 5 FRUITS/ VEGGIES A DAY) LACTO OVO VEGETARIAN LACTO VEGETARIAN OVO VEGETARIAN VEGAN VEGETARIAN WHEAT FREE *Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za.…