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Good Housekeeping South AfricaGood Housekeeping South Africa

Good Housekeeping South Africa

XMAS SPECIAL ISSUE

Aimed at women who are looking to find quality and value in every aspect of their lives, Good Housekeeping and Afrikaans edition, Goeie Huishouding, offer them tried and trusted content that will inspire all areas of their busy lives from health and wellness to food and fitness, beauty and home to personal style and parenting. Good Housekeeping’s editorial promise is to offer ‘tried, tested and trusted’ content, underpinned by the Good Housekeeping Seal of Approval. Please note: this digital version of the magazine does not include the covermount items you would find on printed newsstand copies.

Country:
South Africa
Language:
English
Publisher:
Associated Magazines (Pty) Ltd
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6 Issues

IN THIS ISSUE

access_time2 min.
jolly delicious!

EVERYONE CELEBRATES CHRISTMAS DIFFERENTLY. Chatting with the GH team, I discovered we have the whole spectrum of meals and traditions, from OTT turkey, duck, springbok and gammon roasts on Christmas Eve through to beach picnics on Christmas Day, lamb on the Weber and chaotic pot-luck lunches with a mix of the usual Christmas goodies and aunty’s best curry. Some head off to midnight Mass, others gather around a braai or a suitably decorated ‘branch’ Christmas tree in the Kalahari, with curious mongooses keeping them company. But what I noticed is that each person has that ‘special’ recipe or dish that defines Christmas. For Tegan, our content producer, it’s her family’s special home-made mustard, while for Paula, our senior editor, it’s her re-creation of the Christmas cake her mom baked when she was…

access_time2 min.
good housekeeping south africa

EDITOR Sally Emery (sallye@assocmedia.co.za) LIFESTYLE EDITOR/DEPUTY EDITOR Vicki Sleet (vicki@assocmedia.co.za) ART EDITOR Fatiema Johnson (fatiema@assocmedia.co.za) LEAD MANAGING EDITOR Masechaba Mkefa-Hausen SENIOR EDITOR/CHIEF COPY EDITOR Paula Hepburn-Brown ONLINE EDITOR Annzra Denita CONTENT PRODUCER Tegan Mouton FASHION DIRECTOR Cleo Marcopoulos (cleo@assocmedia.co.za) FASHION EDITOR Clare Robertson STYLE ASSISTANT Amber Barker SENIOR BEAUTY EDITOR Zipho Ntloko BEAUTY AND LIFESTYLE WRITER Helen Wallace GROUP ACCOUNTS DIRECTOR Carmen Clegg (carmen@assocmedia.co.za) KEY ACCOUNTS DIRECTOR Fazila Bismilla (fazila@assocmedia.co.za) SENIOR PROJECT MANAGER Rosalynd Watson GROUP AD CONTROL MANAGER Shantel Peskin AD CONTROLLER Marwiya James HEARST MAGAZINES INTERNATIONAL SENIOR VICE PRESIDENT/GENERAL MANAGER AND MANAGING DIRECTOR ASIA AND RUSSIA Simon Horne SENIOR VICE PRESIDENT/ EDITORIAL AND BRAND DIRECTOR Kim St Clair Bodden DEPUTY BRANDS DIRECTOR Chloe O’Brien EDITORS IN CHIEF, INTERNATIONAL EDITIONS KAZAKHSTAN Valeriya Khudaibergenova RUSSIA Natalia Rodikova UNITED KINGDOM Michelle Hather UNITED STATES Jane Francisco ASSOCIATED MEDIA PUBLISHING CHAIRMAN Jane Raphaely CHIEF EXECUTIVE OFFICER Julia Raphaely HEAD OF COMMERCIAL Leigh Kinross HR MANAGER Natasha Marillier HEAD…

access_time1 min.
the prettiest centrepiece

Make this delicious meringue-kiss tower using 50 shop-bought piped meringues. Beat 2 tbsp cranberry sauce into buttercream icing and use to sandwich the meringues together, reserving a little icing to cement the tower together. To assemble the tower, spread a little icing on a cake stand or plate and cover with a layer of meringue kisses. Stack them in a pyramid, using icing to secure as needed. Serve in triumph. GH TIP: Pack up some kisses in Cellophane bags – they make gorgeous gifts for guests.…

access_time1 min.
santa-hat meringues

Preheat oven to 110°C. Make meringue mixture (find a recipe for meringues at www.goodhousekeeping. co.za/recipes-food or scan the QR code at right) and transfer ⅓ cup into a small piping bag with a small round tip. Add red gel food colouring to the remaining meringue mixture and, using a large piping bag with a large star tip, pipe Santa hats onto two large lined baking trays. Using the reserved plain meringue, top each peak with a dot (for the pompom). Bake for 1 hour. Let them cool on the tray, then dip the bottom of each Santa hat in melted white chocolate, shaking off any excess, then immediately coat in coconut. Repeat with the pompom. Leave to set. TRIED & TESTED Ensure bowl is dry and grease-free before whisking egg whites, as…

access_time1 min.
chocolate-orange mince pies

Hands-on Time About 10 minutes Cooking Time 15 minutes Makes 12 pies TO MAKE THE FILLING 25g dark-chocolate chips125g mixed dried fruit25g dried cherries3 tbsp marmalade½ large green apple, coarsely grated1 tsp ground mixed spice1 tbsp cream sherry 1. Combine all ingredients in a bowl. Use immediately or keep covered and chilled for up to two weeks. TO MAKE THE MINCE PIES flour, to dust350g shortcrust pastry1 batch chocolate-orange mincemeat (see left)1 medium egg, beaten icing sugar, to dust 1. Preheat oven to 170°C. Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin (a tin with shallow indents). 2. Divide mincemeat among pastry cases. Roll out pastry again and stamp out lids, using the same cutter or a star-shaped one.…

access_time2 min.
gingerbread advent mobile

Hands-on Time 1½ hours, plus chilling and cooling Cooking Time About 20 minutes Makes 24 125g unsalted butter, chopped50g golden syrup125g soft dark brown sugar275g cake flour, plus extra to dust1 tsp ground cinnamon½ tsp ground nutmeg1 tsp ground ginger¼ tsp ground cloves½ tsp baking powder1 medium egg white FOR THE ICING AND DECORATION 1 medium egg white250g icing sugar, sifted sugar sprinkles (optional) thin ribbon and string (optional), to hang3 mobile rings (optional) (see GH Tip) 1. In a medium pot over low heat, melt the butter, syrup and sugar, stirring until the sugar dissolves. Cool. Meanwhile, in a large bowl, mix the flour, spices, baking powder and ½ tsp fine salt. 2. Beat the egg white into the cooled syrup mixture, then mix liquid into the flour bowl and stir to combine. Bring…

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