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    Aubergine meatballs in tomato sauce with baby marrow noodles
    In Caxton

    Aubergine meatballs in tomato sauce with baby marrow noodles

    Serves 4 EASY 40 mins Heat 1 tbsp canola oil in a saucepan placed over medium-high heat. Add 1 peeled and diced onion, and fry until soft and translucent. Add 3 large, diced aubergines and fry until soft. Stir in 1 tbsp dried mixed herbs. Season with salt to taste and remove from heat. Blitz the aubergine mixture with a stick blender until fine. Transfer the mixture to a mixing bowl and stir in 200g stale breadcrumbs and 80g finely grated Grana Padano. Use your hands to shape the mixture into golf ball-sized balls until all the mixture is used. Place…

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    In Competitions

    Food & Wine Pairing – November 2019

    This month’s selection features vegan-friendly wines paired with vegan dishes. I love the sight of the sun bouncing off a glass of crystal clear wine—but did you know in order to make wines clear, they need to be fined? During winemaking naturally occurring organic compounds make the wine cloudy; it’s the job of the fining agent to bond with these allowing the cloudy stuff to sink to the bottom of the tank, where it is easily removed, leaving a bright wine behind. Many wineries use animal-derived products as fining agents, these include casein (a milk protein), albumin (egg whites), gelatine…

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    Cheesy stuffed peppers
    In Caxton

    Cheesy stuffed peppers

    bell peppers, tinned ratatouille (we used All Gold Mediterranean Style Peeled & Diced Tomatoes with Aubergines & Courgettes), fresh basil and fior di latte cheese Serves 4 EASY 40 mins Preheat the oven to 200˚C. Line a baking tray with baking paper. Cut off the tops of 4 bell peppers (in colours of your choice), and remove the pith and seeds from inside the peppers. Rub olive oil all over the outside of the peppers and season the insides with salt and freshly ground black pepper. In a medium mixing bowl, combine 3 x 400ml tins ratatouille with 2 handfuls…

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    Beef ragu with pasta and gremolata
    In Wine

    Food & wine pairing – June 2019

    Warm up, get cosy, and slow cook. Here are some standout red wines to try this June, paired with delicious recipes from our magazine. Tokara Shiraz 2017, R120 Hailing from Stellenbosch farm, TOKARA this shiraz is meticulously crafted, and lends itself to pleasurable, easy-drinking. Violets and black olives join red fruit aromatics on the nose. The mouthfeel is soft and juicy, but with that characteristic shiraz spice drawing it in a plummy finish. Pair with: Pork roast with cranberry caramelised green apples and sage. WIN a winter’s ransom from Tokara One lucky reader will win a three-pack of acclaimed red…

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    Smaaklik ‘samak’ and other tasty Lebanese dishes
    In Lifestyle

    Smaaklik ‘samak’ and other tasty Lebanese dishes

    By Dominique Herman Despite having done my fair share of cookery courses, I remain all but useless in the kitchen. And, yet, I persevere – most recently at the regularly oversubscribed Lebanese culinary jolly that my friend Sophia Lindop runs in her home in Bergvliet on Saturday mornings. I wasn’t surprised to be put largely on chopping duty for the tabbouleh (Sophia knows my abilities all too well), but I was rather surprised that the Lebanese ambassador to South Africa turned up a few hours later to eat said tabbouleh. More on that shortly. Instructed to chop the parsley roughly,…

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    Free Fruit for Kids
    In Caxton

    Free fruit for kids when shopping at Pick n Pay

    An apple a day keeps the doctor away, but it can also serve as a welcome distraction for kids accompanying their parents on a shopping trip. To promote healthy food choices, over 200 Pick n Pay stores across the country now offer free fruit to shoppers’ children under the age of 12. The Free Fruit for Kids initiative was originally launched in selected stores but was recently rolled out to include more stores nationally after overwhelmingly positive feedback from customers. Apples and bananas will be available all year, while other seasonal fruit will also be offered, such as nectarines, dessert…

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    Dinner & Party – Gatherings. Suppers. Feasts
    In Caxton

    Dinner & Party – Gatherings. Suppers. Feasts by Rose Prince

    (Orion, R520) Whether you’ve been having people over for years or the thought terrifies you, this beautiful collection of recipes and advice is a guide for effortless hosting. Rose Prince offers inspiring ideas, practical recipes, menus and tips, no matter the occasion, the space in your home or your budget. Her philosophies are fresh and lovely – no stuffy dinner parties here! For my next gathering around our kitchen table in our small but cosy city apartment, I’m tossing up between Rose’s Persian feast, or my own menu made up of her recipes: marinated slow-cooked lamb shoulder; kale with apple…

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    In How to

    Seasonal fruit and vegetable chart for South Africa

    If you ever wondered what fruits and vegetables are in season in South Africa, then this handy guide is for you. Seasonal fruit and vegetable chart for South Africa Summer December, January, February Fruits Apples Apple and yoghurt cake Apricots Apricot roly-poly with ginger custard Bananas Fluffy banana bread Blueberries Ricotta cakes served with blueberries and honey yoghurt Cherries Sour cherry and açaí dark chocolate bliss balls Figs Polenta cake with crème fraîche, figs and honey Granadillas Granadilla fridge tart with white chocolate ganache Grapes Baked Camembert with honey-roasted grapes, almonds and puff-pastry shards Guavas Guava jam Litchis Litchi-mousse…

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    How to take care of food plants when there are water restrictions
    In Caxton

    How to take care of food plants during water restrictions

    It’s disheartening to see our lovingly tended food plants die because of heat and lack of water. However, we can prevent this by following a few simple techniques and methods. By Jane Griffiths Here’s how to take care of food plants during water restrictions Mulch Mulching (adding leaves, compost or other organic matter to the surface of the soil) reduces weeds and the spread of disease; strengthens roots; improves the quality and fertility of the soil – and, most importantly, retains moisture and regulates temperature. Herewith, a few mulching tips: Preferably use organic mulches like compost, straw, leaf mould, fresh grass-…

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    Cook's garden: A month-by-month guide to growing your own herbs and vegetables
    In How to

    Cook’s garden: A month-by-month guide to growing your own herbs and vegetables

    How do you make home cooking even more deliciously irresistible? Use ingredients from your very own garden, of course! Alice Spenser-Higgs plots a month-by-month guide to growing your own tasty herbs and veggies. January  TIME TO SOW artichokes, Brussels sprouts, cauliflower, loose-leaf lettuce. Last sowing of basil and dill. GOOD TIME TO use clippings of catmint, lavender and rosemary as insect-repelling mulch. BAD TIME TO sow tomatoes, aubergines, sweet peppers and squash. TOP TIP Epsom salts improves the taste and colour of lettuce (15ml:5L water.) February TIME TO SOW Asian greens, beetroot, cabbage, carrots, onions, parsnips and turnips. GOOD TIME…

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    In Lifestyle

    Dorpie Delis to Love

    We’ve gone off the beaten track to root out the best delis in little towns around SA. By Malu Lambert, Kate Turner and Tony Mills   The Clarens Village Grocer Offering specialised produce from the area; discover the taste of the Highveld at this unassuming town deli. Best for: A unique breakfast spread. Menu: Wild berries of every kind made into jams, sauces and chutneys. A must-try is ‘nastergal’ jam made from a purple berry that “grows like a weed” in the veld. There’s an assortment of cheeses from the region too: the soft-centred Ficksburger comes highly recommended. Expect plenty…

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    The kitchen files September 2014
    In How to

    The kitchen files September 2014

    1. Listada de Gandia, often considered a Spanish heirloom and grown around Gandia in Valencia, Spain, is one of the prettiest aubergine varieties, with thin, purple stripes on white flesh. Their skin is softer than the well-known, dark purple Nadia aubergine, and the flavour much sweeter. Aubergines are generally salted prior to cooking – not only does this assist in drawing out bitter juices, it also helps with less oil being absorbed by the aubergines when frying. 2. A great source of vital amino acids, fibre, vitamins and minerals, beans are essential in any healthy diet. According to Nicole Sacks,…

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