Fresh Living Spring Issue 2021

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Braai heroes: rubs, marinades and bastings for your favourites

rian eta

veg

SPRING 2021 ISSUE 145 R 2 5 I N C L . VAT

YES YOU CAN! Quick meals from a can

PLANT-BASED It’s not as hard as you think!

IT’S A THING Good-for-you desserts

4 October 14 November

Happy Heritage Day! In the spirit of all things local and lekker, scan the QR code below and have a listen to the FL team’s proudly South African playlist. Fire up the coals and jam along to these tunes…

FROM PnP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee great-quality produce packed with flavour and nutritional goodness. Responsibly sourced and grown with care. BUTCHER’S PROMISE We’re proud to bring you expertly prepared, quality cuts sourced from responsible suppliers. CHEF’S PROMISE Our homestyle dishes are prepared with care daily. Fresh food made with quality ingredients from trusted suppliers. BAKER’S PROMISE We’ve perfected our methods and recipes to create breads and bakes with enhanced texture and flavour. FISHMONGER’S PROMISE Our quality seafood is responsibly sourced, always fresh, full of flavour and expertly prepared the way you like it.

3-Welcome COR 1.indd 3

LET’S GIVE IT UP FOR

Spring Long associated with new beginnings and new life (bizarrely, little white lambs frolicking in a pastural setting come to mind), spring is most definitely a season of hope. And in a world weighed down by a seemingly never-ending global pandemic, HOPE is something we are all in desperate need of. One of the things the Fresh Living team spends a lot of time chatting about, and hoping for, is togetherness – more talking, eating, drinking and sharing in person with friends old and new, from places near and far. There’s also a longing for a conscious celebration of cultural differences and gratitude for our incredible heritage. And if the month of rebirth, and with Heritage Day (24 September), isn’t the time for that, then I don’t know what is! So, with the promise of much inspiration and deliciousness, turn to page 52 and discover how you can mix things up at your next braai. We get it – you all know how to braai – but I’m sure, like me, you tend to churn out the same braai faves each time. In this issue we have sauces, marinades and rubs guaranteed to take your much-loved braai stalwarts to new heights. And if that’s not enough, we give you brilliant ways to braai pocket-friendly chicken to perfection, every time (page 63). On page 81, we go big on all things plant-based! This growing trend gets our stamp of approval not just for health reasons but most especially for its easing of our burden on the planet. I urge you to give it a whirl – it’s easier and more delicious than you think, it really doesn’t have to cost the earth, and even if you only have one or two plant-based meals every week you’ll be making a positive impact (plus, there are some goodies for the braai too). Of course, there’s loads more to read and cook, so I’ll let you get right to it... Best, JUSTINE DRAKE EDITOR, FRESH LIVING

PS: Now that we’re only on shelf four times a year, be sure to visit our website, pnpfreshliving.com, for loads of recipes and videos. Plus sign up to our monthly mailer (pnpfreshliving.com/ newsletter) with up-to-the-minute foodie news and more!

 Twitter: @Fresh_Living  Instagram: @freshliving_pnp  Facebook: @pnpfreshliving

2021/08/20 13:37

SPRING

contents

Everyday spring 6 Feedback Write to us and win! 11 Season’s eatings Spring’s freshest pickings, and how to make the most of them 17 Everyday easy Turn your canned-food stockpile into brilliant meals in minutes 23 Old made new Classic retro dishes get a fab twist 28 Tasting notes Clink to a new season with bubbly, rosé and low-alcohol sippers 31 Home affairs Bring the outdoors inside with décor ideas inspired by nature 36 Fashion Dive into PnP Clothing’s new range for sunny days 40 Get inspired Tropical cocktails, how to get (and keep) your garden growing, plus hidden-gem nurseries to visit

Take it outside

2021

Get healthy

44 Let’s go alfresco Pack a chic picnic: delicious dishes for outdoor feasting 52 Light it up Perk up your braai favourites with brilliant rubs, marinades and bastings this Heritage Day 63 Fresh Living kitchen A masterclass in braaiing good ol’ chicken just right, every time 72 Light relief Darrel Bristow-Bovey gets roped into an age-old springtime activity he’s not quite ready for 74 Get inspired Not your usual veg on the braai, fun things to do in your neck of the woods, hacks for Braai Day, plus a nod to proudly South African pinotage

81 Living on the veg Make the move to plant-based eating (hint: it’s not has hard as you think) 89 A sweet deal Don’t forgo dessert! Scoop up some fab ways to make your sweet treats lighter 95 Conscious living The ultimate guide to a healthy lifestyle in just a few simple steps 102 Get inspired Kimchi pizza (it’s a thing), plant-based “meats”, reader giveaways and more 105 Recipe index All of this issue’s delicious dishes 106 Spotlight Good reads for International Literacy Day

COVER IMAGE Photo: Toby Murphy Styling: Chad January

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WHAT’S IN OUR INBOX? Say it, write it and share your thoughts and ideas with us  Email: letters@freshlivingmagazine.co.za  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

WIN

Winning letter A SHINING LIGHT IN TOUGH TIMES Hats off to the Fresh Living team for putting together an amazing magazine. Since lockdown, changes surrounded our world. We were housebound, restricted, covered up with masks and banned from socialising and venturing out like we usually do. It was tough! The greatest page from this historical pandemic is that families drew closer, people developed new skills and abilities, and we learnt to live within our boxes and make the most of it. We have a new-found respect for life.

As a newlywed, my routine is made up of working from home, fitness from home, scheduled TV cooking shows, preparing my shopping list and experimental cooking. With the latest copy or even just a season-old copy of your magazine, the possibilities are endless. Not only does it feature new products on the market but it also showcases seasonal foods and provides modern recipes that are Insta-worthy. Thank you for putting the fun into staying at home. We appreciate you. – Audette VengetasGovender

EYE TESTS FROM SPEC-SAVERS! In recognition of World Literacy Day on 8 September, Spec-Savers is giving away eye tests worth R499 each! Spec-Savers is the leading optometry group in SA with over 300 stores nationwide. A trusted brand since 1993, Spec-Savers is dedicated to delivering affordable eye care to all South Africans without compromising on quality or professional standards. Eye tests can be booked online at specsavers.co.za or at your closest Spec-Savers store. Seven lucky Fresh Living readers will each win an eye test voucher* worth R499. To enter, turn to page 105. Keyword: Spec-Savers *Voucher valid until 28 Feb 2022.

OH? THAT’S NEW…

We’re sure you’ve noticed that we have started adding QR codes to some of our features. Here’s how to scan them and get inspired right that second! Step 1: Flip through this issue of Fresh Living. Found a feature you love with a QR code? Well, great! Step 2: Type “QR code” into your Facebook app search bar. Step 3: Click the QR code shortcut and a scanner will appear. Step 4: Hold the magazine up and align the QR code within the frame of the scanner. Step 5: Scan and, voila! Inspiration at your fingertips.

6 | Fresh Living – Spring 2021

6-Letters COR 2.indd 6

PSSST… If you don’t have Facebook, most smartphone cameras have a QR scanner built in. Open your camera and select the QR code option in Settings.

WRITE TO US AND WIN! THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER. Audette Vengetas-Govender, the writer of this month’s winning letter, gets a PnP gift voucher worth R500. E-mail your letters to letters@freshlivingmagazine.co.za. Note: Letters may be edited to style and don’t necessarily represent the opinions of Fresh Living’s editorial team.

{PLANT-BASED DECODED} Plant-based eating is on everyone’s lips these days. But with terms like ‘vegan’, ‘pescatarian’ and ‘lacto-ovo vegetarian’, it can all get a little complicated... Vegan: Someone who eats no animalbased or animal-derived food. Health vegans follow this diet solely for health reasons, while ethical vegans do so for animal rights and the environment. Plant-based: Any food or diet that does not include animal products. It can be termed “vegan” but “plant-based” can be specifically used because it doesn’t carry the same ethical connotations as veganism. It can also refer to meals/diets which are mostly but not entirely vegan. Lacto-ovo vegetarian: Someone who eats dairy products and eggs but no meat. Flexitarian: Someone who is mostly vegetarian but sometimes eats meat. Pescatarian: Someone who is vegetarian except for eating fish and seafood. Now that you have the lowdown on these terms, turn to page 81 to get plant-based tips, shopping lists and recipes for beginners.

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2021/08/20 13:37

WE LOVE HEARING FROM YOU ONLINE! Comment, tweet or even DM us!

When we launched our new-look Winter issue, readers had a few things to say… living

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Following

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@charms1103 At last!!! Been waiting patiently @tarynejakobistyling Beautiful cover @paulsenanthea Can’t wait #freshlivingmagazine @cinm0403 Yay!! Share your delicious Instagram snaps with us by tagging #FLGrams – you could be featured!

IN YOUR OWN WORDS We’ve decided to pose a question to you – our loyal readers – in each issue. Question: With lockdown restrictions still in place, how do you think you will be spending your festive season? Send an email with “Reader Question” in the subject line and your answer to letters@freshlivingmagazine.co.za and your response could appear in our Summer issue.

PICK n PAY IS NOW A MESSAGE AWAY! If you’re on the go and need to know more about store hours, specials or Smart Shopper offerings, simply send Pick n Pay a message on WhatsApp. Here’s how it works:  Add +27 600 703 037 as a contact.  Find the contact on WhatsApp.  Start a chat by saying “Hi”.  Follow the easy prompts. Note that your cellular service provider will charge you for data used to connect to WhatsApp.

WIN A DR. BECKMANN OVEN CLEANER HAMPER! Now you can cook morning, noon and night without a care. Dr. Beckmann Oven Cleaner Active Gel will remove the most stubborn burnt-on food and grease. Its unique gel formula clings to vertical surfaces and penetrates the deepest layers of crust, and the odourless formula has no irritant vapours. Perfect for grills, baking trays, braai grids and fireplace panels too. Three lucky readers will win a hamper worth R1 000 each. To enter, turn to page 105. Keyword: Beckmann

Visit pnpfreshliving.com now

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6-Letters COR 2.indd 7

living CONTENT DIRECTOR AND GROUP EDITOR Justine Drake PNP GROUP ART DIRECTOR Liezel le Roux FEATURES EDITOR Melissa Ndlovu HEAD OF FOOD Liezl Vermeulen DEPUTY FOOD EDITOR Gail Damon MANAGING EDITOR Kelly Smith DIGITAL EDITOR Amy Ebedes DIGITAL COPYWRITER Lesego Madisa DIGITAL DESIGNER Caro Botha GROUP MANAGING DIRECTOR Lani Carstens HEAD OF DIGITAL CONTENT Emma Odendaal COMMERCIAL STRATEGIST Cat Anderson ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs FOR PICK N PAY Michelle van Schalkwyk-Haley CONTRIBUTORS Darrel Bristow-Bovey, Joanne Gibson, Chad January, Patrick Latimer, Donna Lewis, Nadia Meyer, Toby Murphy, Toby Newsome, Samantha Page, Kristen Scheepers, Estvan Vermeulen, Elizma Voigt, Caroline Webb REPRODUCTION Blue Ink Media EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0860 30 30 30 ADVERTISING Advertising Sales Manager: Michelle Dunn Tel: 021 486 7628 Cell: 082 371 0515 Email: Michelle.Dunn@johnbrownmedia.com Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemnifies Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party.

Fresh Living is published on behalf of Pick n Pay by John Brown South Africa (Pty) Ltd © 2019. Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705, Cape Town. Tel: 021 486 7600 Fax: 021 486 7614. The contents of this magazine are protected by copyright and may not be reproduced without permission.

ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Printed on recyclable paper Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it.

Fresh Living – Spring 2021 | 7

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Stand a chance to

WIN 1 OF 20 PICK PAY GIFT CARDS

TO THE VALUE OF

R2,000

EACH

loaded as Smart Shopper points.

Buy any Nola Mayonnaise and swipe your Smart Shopper card for automatic entry. Valid from 04 October - 27 December 2021 Terms and conditions apply. Visit www.pnp.co.za E&OE

WITH Veliswa’s Potato salad INGREDIENTS

METHOD

(Serves 4)

5 medium potatoes 2 cobs of corn 1 tsp chilli flakes 1 tsp seasoning, to taste 1 cup bacon 1 cup (250ml) Nola Original Mayonnaise 1 sprinkle of chives, finely sliced

Cara’s Chicken and Corn Pasta Salad INGREDIENTS

METHOD

(Serves 4)

350g penne pasta 200g cooked chicken, sliced 1 can sweet corn kernels, drained 200g baby tomatoes, halved 1 yellow pepper, deseeded and diced 200g fresh or drained canned pineapple pieces 1 stalk celery, finely sliced 1 cup (250ml) Nola Original Mayonnaise 2 tbsp (30ml) lemon juice 1 tsp paprika ¼ cup chopped parsley or celery leaves

NolaMayonnaise

Cook the pasta in boiling salted water until al dente, and rinse well. Add the chicken, corn, tomatoes, pepper, pineapple and celery and mix.

To make the dressing, whisk the Nola Original Mayonnaise, lemon juice and paprika together and toss through the pasta. Garnish with the parsley or celery leaves and serve.

GET MORE nolA RECIPEs online

Boil medium potatoes until soft but still firm. Grill corn and spice it with some chilli flakes and chicken spice. Grill bacon in the oven until crisp, chop bacon into pieces and add to the diced potatoes. Add the corn and chives and add the Nola Original Mayonnaise Mix all the ingredients. Sprinkle more chives on top for garnish.

spring

EVERYDAY

It’s the brightest time of year on the produce shelves. Think juicy, zesty and tangy, because we’re showing off all things tropical PHOTOS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

11-Seasons Eatings COR 2.indd 11

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TROPICAL FLAVOUR STATION

S E A S O N ’ S E AT I N G S

DEPUTY FOOD EDITOR, GAIL DAMON, SHARES HER SECRETS TO ADDING FLAVOUR AND PACKING A PUNCH

PINE PAIRINGS Pineapples love other tropical fruits and add sweetness to salsas and baked dishes, whether sweet or savoury. THEY ALSO LOVE Ginger: Adds a spicy zing. Use freshly grated with pineapple in salsas or juices. Chilli: Red or green for a sweet-and-spicy combo. Salt: A sprinkle cuts the sweetness a bit.

JERK CHICKEN AND PINEAPPLE TRAYBAKE A four-step recipe ideal for a quick weeknight dinner. The magic is all in the spice rub and roasted pineapple. 6-8 chicken thighs and drumsticks 2 red onions, quartered 1 pineapple, peeled and cut into chunks Olive or canola oil, for coating Mango sambal (see opposite) and flatbreads, for serving Jerk spice rub: 4-6 sprigs fresh thyme 2 cloves garlic, minced 1 Tbsp (15ml) each cayenne pepper and smoked paprika Handful parsley, chopped Salt and milled pepper 1 tsp (5ml) each ground allspice, cinnamon, nutmeg and chilli flakes 1 Tbsp (15ml) brown sugar Juice (60ml) and grated peel of 2 limes + extra wedges for serving

GOING COCONUTS Coconuts are a great addition to curries, and used toasted in sambals and salads. THEY ALSO LOVE Cumin: Ground or toasted whole. Coriander: Toasted seeds or fresh leaves. Lemongrass: Adds aromatic citrus notes.

SERVES 4- 6

MAGIC WITH MANGO Pairs well with fresh flavours and bold spices, citrus and other tropical fruit. Similar to chutney, adding fresh mango to curry or rice dishes gives a sweet finish. THEY ALSO LOVE Lime: Adds zesty, citrus notes. Cardamom: Toasted and used with mango in savoury and sweet dishes. Coriander: Fresh leaves chopped with mango in a salsa or salad.

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11-Seasons Eatings COR 2.indd 12

Preheat oven to 180°C. Place chicken, onion and pineapple in a deep baking dish. Cover with oil (use your hands) so that it’s well coated. Combine spice rub ingredients and coat chicken. Bake for 30-40 minutes until chicken is cooked. Serve with mango sambal, flatbreads and lime wedges.

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S E A S O N ’ S E AT I N G S

SWEET AND A-PEEL-ING

Pineapples, the queens of tropical fruit, are available throughout the year. They add an amazing burst of fresh and sweet flavour to a dish, and are quite a hit when paired with a touch of spice.

GOOD IDEA For a quick sambal, combine 1 cubed mango, ½ chopped red onion, 1 sliced red chilli, a handful chopped coriander and a generous squeeze of lime or lemon juice.

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S E A S O N ’ S E AT I N G S

TRY THIS PnP COCONUT ON THE RUN CHUNKS (150g)

GREENS & GRAINS SALAD WITH CARAMELISED COCONUT AND TROPICAL CURRY DRESSING No ordinary salad, with a sweet-tangy dressing and crunchy coconut.

Fresh coconut is great for snacking, and can be grated (or shaved with a veg peeler) to add extra flavour to just about any dish.

Tropical dressing: 1 cup (170g) mango chunks Pulp of 2 fresh passion fruits 2 cloves garlic, minced Grated peel of 1 lime 1 Tbsp (15ml) Dijon or wholegrain mustard ½ cup (125ml) olive oil 1 Tbsp (15ml) honey

YOU MAKE ME COCONUTS

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11-Seasons Eatings COR 2.indd 14

Knob ginger, grated 1 tsp (5ml) curry powder Salt and milled pepper Caramelised coconut: 2 cups fresh coconut chunks, shaved (or use coconut flakes) 1 Tbsp (30ml) canola oil 2 Tbsp (30ml) soy sauce 1 tsp (5ml) smoked paprika 1 Tbsp (15ml) maple syrup ½ cup (125ml) each cooked bulgur wheat, barley and buckwheat

Handful chopped fresh parsley 350g broccoli florets or PnP Tasty Stem broccoli 1 packet (125g) sugar snap peas 1 packet (250g) asparagus 1 avocado, cut into chunks 2 kiwi fruits, one cubed, one sliced ¼ cup (60ml) dried cranberries SERVES 4 Blitz dressing ingredients in a blender until smooth. Season.

Toss caramelised coconut ingredients together, season and spread out on a lined oven tray. Bake at 160°C for 2030 minutes until crispy. Combine the cooked grains and parsley in a bowl. Season. Boil broccoli, peas and asparagus for 1-2 minutes, then refresh in ice-cold water. Spoon mixed grains on a serving platter and arrange the blanched vegetables on top. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised coconut. Drizzle with dressing and serve as is or with your favourite protein.

These tropical beauties are amazingly versatile! Coconut takes on flavour really well and can be used in many ways – from its water to its flesh, shaved over salads and rice, or turned into crispy golden flakes that add crunch to any dish.

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E V Y A D Y G R N E RI P S

PASSION POWER Passion fruit is at its sweetest and ripest when it’s a dark purple colour and appears to be more wrinkly.

EASY PASSION FRUIT MOUSSE This creamy, sweet and slightly tangy dessert can also be made with storebought granadilla pulp, and a coconut crumble base or topping. 1 can (385g) condensed milk

11-Seasons Eatings COR 2.indd 15

1 tub (230g) mediumor full-fat cream cheese Pulp of 6-8 passion fruits or 2 tubs (240g each) granadilla pulp + extra for topping (optional) 1 cup (250ml) cream, chilled Crushed biscuits or crumble (see ‘Good

Idea’ right), for topping (optional) SERVES 4-6 Combine condensed milk, cream cheese and pulp until smooth. Whip cream to stiff peaks. Whisk ¼ whipped cream into condensed

milk mixture. Fold in remaining cream until well combined. Spoon into serving glasses and chill in the fridge for 1-2 hours until set. Serve as is, or topped with passion fruit pulp, or biscuits or crumble if you like.

GOOD IDEA To make a crumble, combine 1 cup (120g) flour and ½ cup (125ml) each butter and desiccated coconut or shredded fresh coconut until it resembles coarse breadcrumbs. Bake for 10-15 minutes at 180°C until golden.

2021/08/20 13:46

www.canderel.co.za

@CanderelSouthAfrica

@CanderelSouthAfrica

E V E R Y D AY E A S Y

CAN-DO

ATTITUDE Time to clear out your pantry and that canned-food stockpile you’ve accumulated during lockdown. (We know you have one!) Beans, lentils, tuna, chickpeas, corn, tomatoes… you name it, we show you how to turn them into brilliant meals in minutes

Tuna melt pasta bake. Recipe on page 18

PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

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E V E R Y D AY E A S Y

A firm favourite in our books! Add tomato paste to the white sauce for a tangy twist.

Combine sauce with pasta and transfer to a large ovenproof dish. Top with cheese, and cherry tomatoes and paprika if using. Bake at 200°C for 20-25 minutes until golden and bubbly. Serve hot out of the oven, with salad or bread on the side.

Glug olive oil 2 onions, chopped 2 cloves garlic, chopped ¼ cup (60ml) butter ¼ cup (60ml) flour 4 cups (1L) milk Salt and milled pepper TRY ME, I’M NEW Juice (120ml) of JACQUES-STEYTLER 2 lemons SAUVIGNON 4 cans (120g) tuna, BLANC, R65 drained PnP ½ punnet (10g) fresh exclusive parsley, chopped 400g penne pasta, cooked for 6 minutes 200g PnP cheddar cheese, grated Handful cherry tomatoes (optional) 1 tsp (5ml) smoked paprika (optional) Salad and bread, for serving (optional) SERVES 4 Heat oil in a pot and sauté onion for about 8 minutes or until soft and golden. Add garlic and butter and cook for a minute, allowing butter to melt completely. Add flour, stir to cover with butter and let the flour paste bubble for 10 seconds. Add milk gradually while whisking, until all milk is added and the sauce is smooth. Cook for 2 minutes and season. Remove from heat and stir in lemon juice, tuna and parsley.

ONE-POT CHILLI CON CARNE MEATBALLS These meatballs get added vegetables and beans, which means extra nutrients in your meal. We’ve kept the sauce quite mild, but you can always add more chilli if you like. Meatballs: 800g beef mince 2 tsp (10ml) each ground coriander and ground cumin 1 tsp (5ml) salt Dash milled pepper ½ punnet (10g) fresh parsley, chopped 3 Tbsp (45ml) olive oil or canola oil

18 | Fresh Living – Spring 2021

17-Everyday Easy COR 1.indd 18

GOOD IDEA This dish works a charm with avocado slices or an avo-based salad.

Sauce: 1 large onion, chopped 1 red pepper, chopped 4 cloves garlic, chopped 1 Tbsp (15ml) each ground coriander, ground cumin and paprika 1 tsp (5ml) cayenne pepper or chilli flakes 1 can (400g) peeled and chopped tomatoes 1 can (400g) tomato purée 1 can (400g) red kidney beans, rinsed and drained 1 can (400g) corn kernels, rinsed and drained 2 Tbsp (30ml) Worcestershire sauce 1 tsp (5ml) sugar

1 tsp (5ml) cocoa powder For serving: Fresh coriander or parsley Lime or lemon juice Tortilla chips or rice Sour cream (optional) SERVES 4-6 Combine meatball ingredients in a bowl. Roll mixture into golf-ball-sized balls. Heat half the oil in a large pan over high heat. Fry meatballs in batches until browned and crisp all over, about 3-5 minutes. (Don’t crowd the pan or they

will steam instead.) Remove and set aside. Add remaining oil to pan. Sauté onion and red pepper for about 5 minutes, until softened. Add garlic and spices, fry for a minute, then other sauce ingredients. Cook for 2-3 minutes. Nestle meatballs in sauce, cover and cook on medium heat for 10-15 minutes (or in the oven at 200°C for 10 minutes). Sprinkle with coriander or parsley and dress with lime or lemon juice. Serve meatballs in sauce with rice or tortilla chips and sour cream on the side.

WINE PRICE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

TUNA MELT PASTA BAKE

pnpfreshliving.com

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E V Y A D Y G R N E RI P S

CHICKEN BURRITO RICE BOWLS All the delicious fillings inside a burrito, without the hassle of wrapping it up! These bowls with zingy lime are fresh and nutritious.

WINE PRICE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

4 (about 400g) chicken breast fillets Olive oil, for grilling and dressing 1 tsp (5ml) each ground cumin and paprika Salt and milled pepper 1 can (400g) corn kernels, drained and patted dry

1 packet (200g) medley tomatoes 1 packet (250g) snacking peppers 1 can (400g) black beans or red kidney beans 1 punnet (20g) fresh coriander, chopped 3 limes 3 cups (750ml) cooked white long-grain rice SERVES 4 Drizzle chicken with oil and rub with spices, salt and pepper. Heat a griddle pan until almost smoking-hot. Grill chicken until tender, cooked through

and well charred, about 8-10 minutes. Remove and slice. Wipe griddle pan clean, then toss corn on the grill until charred. Combine charred corn with tomatoes, peppers, beans and half the coriander in a bowl. Dress with olive oil and juice of 1 lime. Season. Flavour rice with remaining coriander and juice and grated peel of 2 limes. Season well. Serve chicken, rice and salad all together in serving bowls. (See Good Idea below.)

GOOD IDEA Missing the wrap? Serve with grilled or deep-fried tortilla triangles for extra crunch.

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E V S ER P Y R D IN A G Y

E V E R Y D AY E A S Y

GREEK-STYLE TOMATOEY BEANS AND FETA BAKE Caramelised tomato with creamy beans plus spinach added for freshness. Don’t hold back on the garlic bread – you’re going to want to scoop it all up! 2 Tbsp (30ml) olive oil + extra for drizzling 2 onions, chopped

4 cloves garlic, sliced 1 packet (50g) tomato paste 2 cans (400g each) peeled and chopped tomatoes 2 Tbsp (30ml) Worcestershire sauce Salt and milled pepper Pinch sugar 1 can (400g) each butter beans and cannellini beans, rinsed and drained 1 can (400g) green

beans or 1 packet (300g) fresh beans, cut into 4cm pieces 4 sprigs each fresh thyme and origanum 1 packet (100g) English spinach 2 discs (80g) plant-based or regular feta cheese Garlic bread, toasted SERVES 4 Heat oil in an ovenproof pan and sauté onion for

about 8 minutes, until soft and golden. Add garlic and tomato paste. Cook until sticky. Tip in canned tomatoes, add Worcestershire sauce, seasoning and sugar, and simmer for 3-4 minutes. Add all the beans and herbs and stir to combine evenly. Bake at 200°C in the oven for 10 minutes. (Finishing it off in the

oven adds a caramelised taste to the tomatoes, but you can also leave it on the stovetop to simmer on medium heat for 8-10 minutes.) Stir through spinach and sprinkle with feta. Drizzle feta with olive oil and bake for 10-15 minutes until sauce is thick and caramelised on the sides of the pan. Serve bean bake with garlic toast.

TRY THIS Look out for PnP’s braai breads, such as the garlic butter ciabatta (350g). They can also be heated in the oven for a midweek meal.

Plant-based 20 | Fresh Living – Spring Spring2021 2021

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E V E R Y D AY E A S Y

GOOD IDEA Serve thesei fritters with chakalakaifor even more spiciness.i

COOK’S NOTE

GOLDEN CURRIED LENTIL AND CHICKPEA FRITTERS These fritters are plantbased. Simply swap the yoghurt for coconutmilk yoghurt to make the whole meal vegan. Fritters: 2 cans (400g) brown lentils 2 cans (400g) chickpeas 1 onion, finely chopped 2 tsp (10ml) PnP ginger, garlic and chilli paste 2 tsp (10ml) each curry powder, ground cumin and turmeric ½ -1 tsp (3-5ml) each chilli flakes and salt Dash milled pepper Grated peel of 2 lemons 2 eggs

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17-Everyday Easy COR 1.indd 21

Dipping sauce: 1 cup (250ml) PnP plain double-cream yoghurt Handful chopped fresh parsley, dill and/or mint Juice (60ml) and grated peel of 1 lemon About ½ cup (125ml) canola and olive oil blend 1 packet (200g) PnP Tasty Stem broccoli 1 packet (150g) English spinach 2 red onions, cut into thin wedges

We’ve kept the fritters light and crisp. If you prefer them more dense and less fragile for easy frying, add an extra egg and 3 Tbsp (45ml) flour.

SERVES 4 Rinse and drain lentils and chickpeas. Spread out on a baking tray and dry out in the oven at 180°C for 8-10 minutes. (If you’re short on time, toast them in batches in a dry pan on high heat.) Combine dipping sauce ingredients and season to taste. Set aside.

Combine dried chickpeas and lentils with the other fritter ingredients in a food processor and pulse into a chunky mixture. (Don’t over-mix or you’ll end up with a paste.) Shape mixture into 12 fritters. Heat 2cm oil in a heavy-bottomed pan on high heat. Fry fritters in 2 batches

until golden on both sides, about 6 minutes. Drain on kitchen paper and keep warm. Flash-fry vegetables in a glug of oil over high heat until tender but still bright. Serve fritters with greens, onion wedges and dipping sauce on the side.

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TASTE COASTAL FRESHNESS NOW MADE WITH WATER ENHANCED BY PACIFIC MINERALS

SKYY Vodka & Soda 1 ½ parts SKYY Vodka 4 ½ parts Soda water Grapefruit peel Fill a highball glass with ice. Pour SKYY Vodka and top with Soda water. Squeeze the grapefruit peel and add to garnish.

RETRO reimagined

OLD MADE NEW

Out with the old and in with the, well, not-so new. Classics are classics for a reason, but as it’s spring we’re all for a little reinvention! From crab dip and liver pâté to devilled eggs, here’s how to do retro just right PHOTOS: TOBY MURPHY RECIPES & STYLING: CHAD JANUARY

Prawn and chorizo cocktail. Recipe on page 24

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OLD MADE NEW PRAWN AND CHORIZO COCKTAIL An all-time favourite with a contemporary twist. Serve in cocktail glasses, in individual jars or on a platter spooned into lettuce cups. 1 box (800g) prawns, deveined and heads removed (removing shells is optional) 2 tsp (10ml) smoked paprika 2 cloves garlic, chopped Salt and milled pepper Glug oil ½ coil (150g) chorizo, sliced Hot pink sauce: ½ cup (125ml) mayonnaise ¼ cup (60ml) tomato sauce 1 Tbsp (15ml) Dijon mustard 1 tsp (5ml) sriracha 1 Tbsp (15ml) chopped fresh parsley Juice (30ml) and grated peel of 1 lime Worcestershire sauce 1 head baby gem lettuce 1 avocado 3-4 radishes, sliced Chopped fresh chives Lemon or lime wedges SERVES 4 Toss prawns, paprika and garlic together and season well. Heat oil in a pan and fry chorizo for 3-4 minutes until crispy. Remove. Fry prawns in the same pan (in chorizo-infused oil) until bright pink and cooked through, about

4-5 minutes per batch. Set aside to cool. Combine mayonnaise, tomato sauce, sriracha, parsley, lime and a few drops Worcestershire sauce. Season well. Toss prawns in pink sauce to coat well (or save it to drizzle over the whole salad). Scoop avo flesh out of skin with a spoon into smooth chunks. Layer lettuce, prawns, chorizo, radish and avo in serving glasses or jars. Garnish with chives and serve with lemon or lime wedges.

Serve topped with berries and garnished with fresh mint.

Get 3X Smart Shopper points on all coffee products, exclusive monthly deals, competitions and more! To join for FREE, send a SMS with your Smart Shopper card number to 30924. Ts&Cs apply.

CHEAT’S CHOCOLATE AND CARAMEL TIRAMISU JARS Growing up, instant pudding was an all-time favourite for my grandma and I. This is a delicious tweaked version for grown-ups. 1 box (90g) instant chocolate pudding (we used Moir’s) 1²/³ cups (400ml) cold milk 3 Tbsp + 1tsp (50ml) strong coffee, cooled 1 cup (250ml) fresh cream ½ cup (125ml) mascarpone cheese, stirred to soften it 1 tin (360g) Caramel Treat, stirred to soften it 1 packet (200g) boudoir biscuits, each finger cut into 3 SERVES 3-4 Combine chocolate pudding powder with

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JOIN THE

milk and coffee according to packet instructions. Chill in the fridge for at least 30 minutes or until set. Whip cream into stiff

peaks and stir through mascarpone. Lightly fold through caramel to create a rippled effect. Layer chocolate pudding, biscuits and

caramel-rippled cream in serving jars, repeating the process at least twice per jar. Serve immediately or set again in the fridge for about 30 minutes.

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E V Y A D Y G R N E RI P S

PAIR WITH STEENBERG SAUVIGNON BLANC, R130

Baked crab and jalapeño dip bread bowl Classic party starter

This upgrade of the classic crab dip has an extra-cheesy twist and a bit of a bite. ½ packet (250g) crab sticks, defrosted 1 cup (250ml) sour cream 1 tub (230g) plain cream cheese,

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softened 1 cup (250ml) each grated mozzarella and cheddar cheese 4-5 jalapeños, sliced 2 Tbsp (30ml) chopped fresh parsley Juice (30ml) and grated peel of 1 lime Salt and milled pepper

1 loaf sourdough, hollowed out + extra slices for serving 3 Tbsp (45ml) melted butter SERVES 6-8 (starter) Steam crab sticks for 3-5 minutes, cool, then chop roughly and

place in a large bowl. Add sour cream, cheeses, jalapeños, parsley and lime, and combine well. Season. Scoop crab mixture into the hollowed-out bread “bowl”. Place on an oven tray lined with baking

paper and drizzle with melted butter. Bake at 180°C for 10-15 minutes, until golden and cheese is melted. Serve immediately with extra toasted bread (you’ll definitely want more for dipping).

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PICKLED DEVILLED EGGS

PAIR WITH BOSCHENDAL CHARDONNAY PINOT NOIR, R120

What better time than to give you modern take on the beloved picnic favourite? Pickle: 3 beetroots, peeled and halved 3 cups (750ml) white wine vinegar 2 cups (500ml) water ¼ cup (60ml) white sugar 2 onions, sliced Few sprigs fresh parsley Few black peppercorns 8 eggs, boiled for about 8 minutes 1/ cup (80ml) mayonnaise ³ 1 Tbsp (15ml) Dijon mustard 1 tsp (5ml) chopped fresh chives or parsley Pinch chilli flakes Salt and milled pepper 2 Tbsp (30ml) basil pesto (optional) Crispy bacon or chorizo and cayenne pepper or paprika, for serving

As with many dishes, the trick to a superdelicious pâté is copious amounts of butter. 3 Tbsp (45ml) butter, for frying 2 onions or 4-5 shallots, chopped 4 cloves garlic, sliced 3-4 curry leaves 2 tubs (250g each) chicken livers, defrosted and cleaned 2 Tbsp (30ml) medium curry powder 1 tsp (5ml) garam masala 1 tsp (5ml) ground coriander 1/ cup (80ml) fresh ³ cream

MAKES 16 3 Tbsp (45ml) melted butter + ¼ cup (60ml) extra, for topping 1 Tbsp (15ml) fresh chopped coriander Juice (30ml) of ½ lemon Salt and milled pepper Few sprigs fresh bay or curry leaves For serving: 1 packet (200g) streaky bacon, fried until crispy Toasted ciabatta or sourdough MAKES 500ML (SERVES 6-8) Heat butter in a large pan and fry onion (or shallot), garlic and

curry leaves for 3-4 minutes until lightly golden. Add chicken livers, give it a quick stir, and add curry powder, garam masala and ground coriander. Fry mixture for 8-10 minutes on medium heat until livers are cooked through. Remove curry leaves. Set aside to cool. Blitz liver mixture in a blender with cream and melted butter until smooth but not too runny.

Stir through fresh coriander and lemon juice and season. Scoop pâté mixture into a sterilised 500ml jar or serving ramekin and level with the back of a spoon. Pour over melted butter to “seal” and nestle in bay or curry leaves. Chill in the fridge for at least 2-3 hours until set. Serve with crispy bacon on thick slices of ciabatta or sourdough toast.

Bring pickle ingredients to a boil, then simmer for 15 minutes or until beetroot is cooked through. Cool completely. Crack eggshells if you’re wanting to create a marbled effect, or remove shells. Place eggs in a bowl and pour over beetroot liquid. Pickle for at least 2-3 hours, giving it a stir occasionally. Remove eggs from liquid, peel off any shells and halve eggs using a sharp knife. Scoop yolks out into a bowl and add mayo, mustard, herbs and chilli. Season. Stir through pesto, if you like, to create a green filling. Spoon into hollowed-out (pink) egg whites. Serve garnished with crispy bacon or chorizo and a pinch of cayenne or paprika.

WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

CURRIED CHICKEN LIVER PÂTÉ WITH CRISPY BACON

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OAL D SW MEAEDTE DNEEAW L

Old-school meets new cool

WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Devilled Egg Day is on 2 November

Scan the QR code for morei deliciously easy egg recipesi

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Callspring it Boschendal Chardonnay Pinot Noir, R120 From bubbly specialist Boschendal comes this still wine crafted from the two classic grape varieties of Champagne. The Chardonnay provides citrus and stone fruit, while the Pinot Noir contributes tart red berry notes and a delicate blush. Elegantly silky, this is a truly versatile wine for pairing with almost any dish you can think of.

After all we’ve been through over the last few months, let’s raise a glass to new beginnings. Springtime sipping calls for light and lovely rosé, bubbly and low-alc offerings... so, sip up!

NEW

Spier De-Alcoholised Chenin Blanc, R80 You don’t need another booze ban to enjoy this unwooded low-alc wine. It’s made without any artificial additives using Spinning Cone Technology, which removes the neutral alcohol in two stages without stripping any of the peach and elderflower aromas or ripe tropical fruit flavours. Delicious on its own or with light seafood dishes.

Bellingham Homestead Light Sauvignon Blanc, R95 Light in alcohol (8%) and calories (fewer than 55 per 100ml), a guilt-free glass of this bright and breezy wine will deliver all you expect in a Sauvignon Blanc: gooseberry, granadilla and citrus fruit, crisp acidity and a clean, dry finish. Serve with grilled fish or chicken with a squeeze of lemon and a Greek salad on the side.

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Pick n Pay is committing to buy 25-million bottles of South African wine to help your favourite winemakers recover from Covid-19 business restrictions.

TEXT: JOANNE GIBSON PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Delaire Graff Rosé CabernetiFranc, R115i Handpicked and gently pressed to obtain a subtle pink hue, this dry rosé has spring blossoms and candyfloss on the nose leading to abundant strawberry and blackcurrant fruit flavours. Fresh and lively with a slightly spicy and persistently creamy finish, it’s a versatile match for all alfresco fare.

BLVD Luxury Nectar Boulevard Cap Classique, R280 This luxe offering from entertainment mogul DJ Zinhle will impress your guests. Made from oak-matured Chardonnay blended with hand-picked Pinot Noir and Pinot Meunier, it’s an elegantly creamy, semi-sweet Cap Classique, rich yet fresh enough to enjoy with anything from fruit salad to wedding cake.

De Grendel Proposal Hill Brut Roséi Cap Classique, R275i Made in the traditional Champagne way from Pinot Noir, and named after the koppie with Table Bay views where the second-generation owner of this Durbanville estate proposed marriage in 1939. This bone-dry pink Cap Classique has super-fine bubbles bursting with hints of fresh lavender, black cherries and strawberry coulis. Perfect with canapés, especially if there’s salmon involved.

NEW

NEW

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home affairs

Bring it inside

Spring brings an abundance of lovely blooms and greenery to gardens, says Melissa Ndlovu. But why stop there? We bring pretty petals inside and show you how the outdoors can inspire fantastic décor ideas for indoor spaces

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home affairs Since we’ve been spending so much time indoors the past few months, we’ve had some time to ponder. Sustainability and wellness are top of mind for many of us, and it’s even highlighted as a décor trend. Incorporate indoor plants and mini gardens, take advantage of natural light and add modern botanical prints into your décor. PSSST… Studies have shown that adding these elements to your

home reduces stress and improves cognitive function and creativity. SHELF LIFE Making hanging plant shelves helps you take advantage of window space that would otherwise be wasted. DIY IDEA: All you need for this project are some planks of wood and rope, plus a drill to make the holes to thread the rope through, and some sandpaper to smooth the wood. Note that if

you have blinds on the windows, you should remove them before placing the hanging shelves. Also, make sure that you choose a window that doesn’t face the sun directly, as most house plants don’t require direct sunlight exposure. SAY IT WITH COLOUR Mother Nature oozes colour confidence… In spring and summer she sings a sprightly song with pinks, greens,

EARTHY ELEMENTS It’s not only about greenery. Bring in texture with furniture and accessories that mirror natural elements like wood, clay and metal to create a soothing environment that connects you to the great outdoors. DIY IDEA: Don’t throw wooden boards, scraps or pallets away. An old door or window frame can easily be turned into a statement mirror.

Floral fusion

{

Make a flower-power statement with everything from artwork to wallpaper. Vibrant floral accents and colour schemes make this trend the perfect way to bring wow factor to a wall or unused space in your home.

yellows and purples, while in autumn as the leaves turn, she boasts deep oranges, warm ochre and deep red

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{

hues. Consider layering patterns and textures, vases and scatter cushions that tie all of the seasons together.

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FLORAL FUSION Make a flower-powered statement with everything from artwork to wallpaper. Vibrant floral accents and colour schemes makes this trend the perfect way to bring wow factor to a statement wall or unused space in your home. SHELF LIFE Making hanging plant shelves helps you take advantage of window space that would otherwise be wasted. All you need for this project are some bits of wood and rope, plus a series of tools that you probably already have lying around the house, like a COOL CUBBIES drill and sandpaper. Note that if you have any blinds at Transform a cubby or the windows, you should remove them before placing cabinet into a mini the hanging shelves. Also, make sure that you choose vertical garden. a window that doesn’t face the sun directly, as most Succulents don’t need house plants don’t require direct sunlight exposure. a lot of water and live happily in the cubby planters. But if you’re a gardening pro, go ahead and plant delicious monsters in glass beakers for a trendy modern twist. Personalise this space by placing some family photos and books in the cubby holes too.

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home affairs

Moss ball hanging plants Trend alert!

TOP TIP These require watering and care like any other house plant would. Water them by soaking in a bucket about once a week, but you may need to readjust that as needed.

HOW TO DO IT Step 1: Loosen coconut fibre, put it in a bucket, add some water and mix well using your hands. Step 2: Once water is absorbed, mix in fertiliser. Step 3: Remove plant from pot and place in the middle of the hessian. Step 4: Loosen soil around plant roots, add coconut fibre mix and pack it around roots. Step 5: Fold corners of hessian up to the base of the plant stem and

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Urban Jungle: Living and Styling with Plants by Igor Josifovic & Judith De Graaff (Callwey) This stunning book is filled with inspiration and lovely ideas for those who want to bring more plants into their home. It guides you through different “green” homes in five European countries and shows how beautiful, unique, creative and even artistic living with plants can be. That’s not all! There are pages of styling ideas from successful international bloggers, plus plant-care tips and DIY ideas. You don’t need green fingers for this one.

secure with twine to make a “package” covering the plant roots. Step 6: Wrap twine round hessian to secure it, patting firmly into a ball shape until compact. Tie loose end of twine. Step 7: Place ball in water for 10 minutes, remove and drain. Step 8: Attach a hook to a section of twine at the top of the ball. Step 9: Tie more twine to hook and attach the other hook to hang it.

Whether you’re a plant lover looking for seeds of inspiration or a newbie hoping to grow your very own urban jungle, this book is teeming with tips and on-trend ideas to help you hone your green thumb and become a true plant mama or papa. It includes advice on plant care, quick plant profiles, inspiring quotes and quirky quips, all brought together with gorgeous photos and illustrations – the perfect gift for any plant lover.

SOURCE: BUREAUX.CO.ZA PHOTOS: STOKSY, BUREAUX

WHAT YOU’LL NEED

Some good reads to get you going…

The Little Book for Plant Parents by Felicity Hart (Summersdale)

Babylonstoren floral designer Constance Stuurman gives us a step-by-step guide to making your own kokedama A plant in a pot – use a succulent, fig (ficus), fern, begonia, jasmine or herb shrub Coconut fibre (husk), a few handfuls A bucket Water Fertiliser Hessian fabric, cut into a largish square Twine/strong string Scissors Wire cutters 2 x 10cm long wires, bent into “S” hooks

BOOK CORNER

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TOGETHER WE Care YOU BUY. WE DONATE!

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Feed The Nation Foundation was founded by Pick n Pay in April 2020 to help distribute food parcels for Afrika Tikkun to millions of vulnerable people in South Africa; all of whom are experiencing severe hardship in an ongoing crisis. They also provide critical food assistance to those with compromised immune systems or not well enough to work. NIVEA is proud to join the Foundation in their journey to Feed the Nation. *Valid for the first 150 000 customers. Valid from 13 September - 7 November 2021. T’s & C’s apply. Visit www.pnp.co.za for more details.

SPRING

FA S H I O N

splash

Dive into PnP Clothing’s new range for sunny days... go on, everyone’s invited!

1. Women’s printed frilli swimsuit, R279.99i 2. Women’s printed basici bikini top, R129.99i 3. Women’s printed basici bikini bottoms, R99.99i

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GET IT ONLINE Shop selected items at picknpayclothing.co.za while stocks last. 36 | Fresh Living – Spring 2021

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FA S H I O N

Tropical heat for Spring

Rainbow one-piece swim suit, R149.99

Tropical print shirt, ​R 219.99; ​ washed knit shorts​, R219.99 ​

Printed tee, R49.99; knit shorts (ages 1-6)​, R69.99 ; flip-flops, 2 for R40​

Women’s hats, ​from R89.99

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FA S H I O N

Girls’ tropical rash set (ages 1-6), R169.99

SAVE R9.98

PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Tropical print viscose shirt, R179.99; plain swim shorts, R139.99

Jurassic Park rash set (ages 1-6), R179.99

Baby bodyvests, 2 for R50

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Introducing a South African first that is sure to make moms smile. The new BIGGER Introducing a South Africanpouch first that is sure to make momstoddler-sized smile. The new BIGGER 200ml Squish Fruit Puree is made specifi cally with appetites in 200ml Squish Fruit Puree pouch is made specifi cally with toddler-sized appetites in mind. Still made with 100% fruit, the NEW toddler-sized serving in a child-friendly mind. Still made with 100% fruit, the NEW toddler-sized serving in a child-friendly pouch is the perfect meal or side for growing kids with growing appetites. pouch is the perfect meal or side for growing kids with growing appetites.

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GET INSPIRED {EVERYDAY SPRING} TITBITS, TRENDS AND STUFF WE LOVE

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PINEAPPLE AND LIME FROZEN MARGARITA Grilling the fruit adds a surprising caramelised flavour. For a “mocktail”, replace tequila with juice.

IN THE TROPICS

GOOD IDEA Short on time? Use ready-cut pineapples instead

It’s the season for deliciously juicy tropical fruits like mango, papaya, kiwi and pineapple. Make the most of them by tossing together yummy salsas and braai relishes, or try this nifty cocktail for size... Clink-clink!

2 pineapples, peeled and cut into wedges 3 limes, halved + extra for garnish 1 jalapeño, deseeded ¼ cup (60ml) honey or brown sugar 1 cup (250ml) each pineapple juice and orange juice 1 cup (250ml) tequila (optional) 1 Tbsp (15ml) each maldon salt and coconut sugar (or brown sugar), mixed 2-3 cups ice cubes Mint sprigs (optional) MAKES 2L (SERVES 4-6)

Scan here for a step-by-step on how to peel pineapples like a pro!

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Grill pineapple and lime halves (cut-side down) over hot coals for 4-8 minutes until charred. Allow to cool. Add grilled pineapples, juice of limes, honey or sugar, pineapple and orange juice and tequila to the jug of a blender, along with ice. Blitz until smooth. Rub a lime wedge along the rims of serving glasses and dip into salt and sugar mixture. Fill glasses with frozen margarita and serve with a slice of lime or sprig of mint.

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WIIINGS FOR YOUR SUMMER. WITH THE TASTE OF CACTUS FRUIT.

VITALIZES BODY AND MIND.

GET INSPIRED

Ready, set, sow! Spring means all things new and plants, glorious plants! Constance Stuurman, floral designer at Babylonstoren, dishes the deets on how to get your green babies growing Scrolling through Instagram, you find a bounty of beautiful blooms adorning spruced-up living spaces. You’re inspired to hit the shops to get every gardening tool you can find, along with seeds, potting soil, bulbs, the works! But once you’ve flipped the seed pack over, read the super-tiny instructions and hoped for the best, they just aren’t sprouting. What’s the deal? Constance shares some advice. I’d like to plant veg and flowers. Does it matter what type of pot I use? Flowers tend to do well in pots – just check whether they need to be in the sun or shade, and make sure the pot has a hole in the bottom for water drainage. You can also grow most vegetables in pots, though some require more space than others. For example, carrots tend to struggle in pots and cabbages like larger pots. Beans, lettuce, kale, radishes and marrows are easy seeds to start off with. They will need a warm, sunny place to grow. Can I use garden soil to start seeds? Be careful when sowing into trays – the soil needs to be well drained

so that the seeds don’t rot. I’d recommend getting potting soil from a nursery as it will have the right mixture of sand and compost. If you are making a sowing bed in the garden, and you’re worried the soil might be too wet, you could heap it up to create a bed 10cm high – this allows the water to drain away. If you’re sowing in the rainy season, make a little clear plastic cover (an inverted tub works well) to cover your seeds on rainy days. How do I know when it’s time to transplant into larger pots or into the garden? The main sign to look out for is whether the roots are big enough (they are poking out

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the bottom of the tray) or whether there are enough roots. Why are my pot plant’s leaves turning yellow? There may be a lack of nutrients in the soil – feed with well-balanced plant food about once a week (or according to packet instructions). I recommend using organic liquid fertiliser, as granular fertilisers can “burn” your plants. Another reason for yellow leaves may be that the pot is overwatered – stick your finger into the soil to check: if it’s moist, don’t water the plant again until the soil is dry. With time, you will get into a rhythm of how often you need to water your pot plants.

HIDDEN

gem nurseries

Who? Plantify Urban Plantery, @plantify_ Where? Gardens, Cape Town Why? This little nursery aims to help inner-city folk bring the outdoors inside with luscious greenery for newbies and the green-fingered alike. They also post useful hacks and tips that are worth checking out.

Who? JFF Rooftop Farm, @jffrooftopfarm Where? Braamfontein, Johannesburg Why? They’ve turned an unused rooftop space in the Juta Street precinct into a green oasis and a unique horticultural experience. Take your pick of what’s on offer or simply sit down and enjoy a cuppa.

Who? The Plant Inn, plantinn@telkomsa.net Where? Pinetown, Durban Why? They stock a wealth of indigenous plants to adorn your spaces, and specialise in landscaping, creating water features and fresh flower arrangements for functions.

CELEBRATE GARDEN DAY ON 17 OCTOBER! No need to worry about getting your hands dirty on this day. Don a flower crown, get the kids involved and celebrate our gardens and green spaces. gardenday.co.za Also see page 31 for trendy ways to turn plants into décor statement pieces.

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PHOTOS: DONNA LEWIS

TA K E I T O U T S I D E

RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS

Marinated olives, cumin gouda and sun-dried tomato. Recipe opposite

Bruschetta with lemony basil peas. Recipe opposite

Spanish marinated feta. Recipe opposite

alfresco LET’S GO

Nothing says spring quite like lazy picnics on balmy days… Bring on light mains to share, the easiest pack-up-and-go sides, and decadent desserts that demand oohs and aahs

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IT E E K SID TA U T O

TA K E I T O U T S I D E

PLATTER HEROES Serve with cold meats for a tapas or cheeseboard spread. Spanish marinated feta

Bruschetta with lemony basil peas

A warm spiced oil adds depth of flavour to the cheese. Drizzle it over bread or cold meats too.

There’s always room for crusty bruschetta… This version packs a zesty punch!

Heat ½ cup (125ml) olive oil over medium heat. Add 2 sliced garlic cloves, 4 tsp (20ml) smoked paprika, 1 tsp (5ml) each toasted cumin seeds and chilli flakes, 6 sprigs thyme and 3 bay leaves and heat for 6-8 minutes. Remove from stove and cool completely. Cut 300g Danish-style feta into cubes and place in a 500ml jar. Sprinkle with a handful chopped fresh parsley and thin strips of peel from 1 lemon . Pour over cooled flavoured oil. Top up with extra olive oil to cover cheese completely. Infuse for 1 hour, then chill in fridge. (For best results, make a day in advance.) Serve with bread or crackers and fresh tomatoes. Stores for 2 weeks. MAKES 2 CUPS

Toast 20 slices of ciabatta bread on a griddle pan, or drizzle with oil and toast in a regular pan or sandwich press. Remove from pan and rub toast with 1 halved garlic clove. Season and set aside. Blanch 2 cups (500g) frozen peas. Heat a glug of oil in a pan on medium heat and fry 1 punnet (200g) sliced baby leeks until soft. Remove from heat and add blanched peas, 3 Tbsp (45ml) basil pesto and juice (60ml) and grated peel of 1 lemon. Season and add a handful mixed torn mint and parsley. Mash mixture with a fork, or give it a quick blitz with a stick blender. Spread mixture on bruschetta, add a sprinkling of crumbled feta on top and serve. MAKES 20

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Marinated olives, cumin gouda and sun-dried tomato Adding oil develops the flavours, plus chopping the tomatoes and olives finely adds even more flavour. If you’re in a rush, simply toss these together without oil for a salty combination. Cut 200g cumin-spiced gouda cheese into wedges or slices. Toss with 2 packets (200g each) calamata olives and 1 packet (240g) sun-dried tomatoes in olive oil (chopped finely if you like). Add ¾ cup (180ml) olive oil and 4 sprigs each fresh rosemary and thyme. Set aside for flavours to infuse – about 2 hours is sufficient. Store in the fridge, removing about 1 hour before serving so that the oil and cheese can come to room temperature. Serve as part of a cheeseboard, with cold meats and bread. MAKES 2 CUPS

TRY THIS PnP PROSCIUTTO CRUDO (70g)

From Pick n Pay’s exquisite range of artisan charcuterie, this classic Italian-style cured pork melts in your mouth!

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Pickled cucumber, radish and mint noodle salad with cashews Pickling cucumbers gives them a zing while keeping the crunch. Serve this noodle dish as a braai side or part of a picnic spread. Pickled cucumber: 1 large cucumber, cut into 2mm-thick slices 1-2 packets (5s) snacking cucumbers, halved lengthways ½ cup (125ml) white balsamic vinegar ½ cup (125ml) warm water (not boiling) 1/ cup (80ml) sugar ³ 2 star anise (optional) 1cm knob fresh ginger, sliced (optional)

Dressing: 1 Tbsp (15ml) honey 2 Tbsp (30ml) soy sauce 3 Tbsp (45ml) sesame oil Lemon juice, to taste Salad: 1 packet (200g) egg noodles, cooked and cooled Handful mixed cashews and sesame seeds 3 radishes, thinly sliced 2 spring onions, sliced Handful each fresh mint and coriander SERVES 5-6 (as a side)

Combine pickling ingredients in a bowl and set aside for 20-60 minutes. Whisk dressing ingredients together. Toast nuts and seeds in a dry pan until fragrant. Combine noodles with radish, spring onion and pickled cucumber on a platter. Add dressing. Sprinkle with herbs and toasted seeds and nuts. Serve with braaied chicken or pork kebabs, or with meatballs, rotisserie chicken or falafel for a picnic.

GOOD IDEA Bulk up salad with in-season ripe-and-ready avocado

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oice summer ch s ’ pizz r e al as De

“Dealer’s choice” because you can use practically any topping. Put out an assortment and let each person build their own. 12 tortillas 1 block (300g) mozzarella cheese, grated 1 cup (250ml) tomato/Italian passata sauce Fresh basil or rocket, for serving Choice of toppings: Fresh cheese (ricotta / feta / buffalo mozzarella) Veggies (asparagus, baby marrow / spinach / tomatoes / peppers) Charcuterie (salami / prosciutto / ham / black forest ham) MAKES 6

Tortillas make quick and easy thinbased pizzas! Heated on the braai or a griddle pan, these are great for tear-and-share starters or the main event.

PAIR WITH

Heat a griddle pan on the stove (or prepare medium-hot coals on the braai). Top a tortilla with ½ cup grated mozzarella, spreading it evenly and leaving a 2cm border clean. Top with another tortilla to sandwich closed. Repeat with remaining tortillas. Grill tortilla pizzas on both sides for 2-3 minutes until charred. Spread each pizza with 2-3 Tbsp tomato sauce and add toppings. Return to griddle or grill to heat through, about 3-4 minutes. Serve pizzas hot, scattered with rocket or basil.

FRYER’S COVE DORINGBAY PINOT NOIR ROSÉ, R100

NEW

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K E S IT ID E T

Spring greens galette with whipped feta A springtime treat made for sharing – and a great way to get your daily greens. 1 packet (400g each) shortcrust pastry, defrosted Flour, for dusting 2 discs (80g) feta cheese ¾ cup (180ml) plain double-cream yoghurt Juice (30ml) of

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½ lemon ½ punnet (10g) each fresh dill and mint, chopped 1 packet (200g) asparagus 1 packet (200g) baby leeks, halved lengthways 4 baby marrows, cut into 4 sticks 1 cup (250ml) fresh peas, blanched (or defrosted peas patted dry) 1 egg, whisked Salt and milled pepper

Fresh watercress or rocket,, for serving SERVES 6-8 Preheat oven to 180°C. Roll pastry out on a floured surface into a 25cm circle about 3mm thick. Place pastry on a lined baking tray. Blitz feta, yoghurt, lemon juice, mint and dill together. Spread ¾ of feta mixture in an 18-20cm

WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

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circle in the middle of the pastry, leaving a border all around. Top with asparagus, leeks, baby marrow and peas. Crimp edges all around, folding and tucking as you move around the border. Brush pastry border with egg. Season. Bake for 25-30 minutes until golden. Serve garnished with rocket or watercress and drizzled with leftover whipped feta.

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T A K EC IHTI C O UPTI C SN I DI C E Potato caesar salad Packed with flavour, crispy potatoes replace croutons in this version of the classic salad. 1kg baby potatoes, washed and halved Olive oil, for roasting and dressing Salt and milled pepper 3 heads cos lettuce, leaves separated 3-6 eggs

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1 packet (200g) streaky bacon Parmesan shavings, for serving

1 clove garlic, grated Handful chopped dill ¼ cup (30g) finely grated parmesan

Dressing: ¾ cup (180ml) creamy mayonnaise 1 Tbsp (15ml) wholegrain mustard 6 anchovy fillets, chopped Juice (30-60ml) of ½-1 lemon

SERVES 6-7 (as a side) Preheat oven to 200°C. Toss potatoes in oil, season and roast until golden (25-30 minutes), tossing three times during cooking. Boil eggs for 6-7

minutes (soft-boiled). Fry bacon until crispy. Remove potatoes from oven and cool. Whisk dressing ingredients together and toss through potatoes. Place lettuce leaves in a bowl or platter and scatter with potatoes. Top with bacon, eggs and parmesan shavings. Dress with a little olive oil just before serving.

PAIR WITH DANIE DE WET LIMESTONE HILL CHARDONNAY, R105

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Sweet endings

COOK’S NOTE No time for making your own pastry? Use store-bought defrosted shortcrust pastry instead.

Chocolate and raspberry tart. Recipe opposite

Old-school blueberry and coconut chewy biscuit bars. Recipe opposite

Passion fruit yoghurt tea loaf. Recipe opposite

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CHIC PICNIC

Chocolate and raspberry tart A picnic is not complete without chocolate! Pastry: 1 cup (150g) cake flour + extra for dusting ¼ cup (30g) cocoa powder ½ cup (60g) icing sugar Pinch salt ½ cup (125g) chilled butter cubes 1 egg, whisked ¼ cup (60ml) ice-cold water Filling: 2 cups (500ml) cream ½ cup (100g) castor sugar 300g dark chocolate, chopped 2 eggs 1 tsp (5ml) vanilla essence 1 punnet (200g) fresh raspberries + extra punnet for serving SERVES 8 Place dry ingredinets for pastry in food processor. Add butter cubes and blitz until it has a sand-like consistency. While motor is running, add egg then water – just enough until pastry comes together.

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Shape into a flat 10cm disc, wrap in clingfilm and chill for 10 minutes. Preheat oven to 180°C. Roll pastry out on a floured surface into a 20-23cm circle. Line a loose-bottomed tart tin with pastry. Prick base with a fork, line with baking paper and fill with beans/rice. Blind bake pastry for 12-15 minutes, remove beans and paper, and bake for another 5-8 minutes until golden. Heat cream and sugar in a pot until steaming hot, stirring to help sugar dissolve. Remove from heat, pour over chocolate and stir until chocolate is melted. Whisk in eggs and vanilla essence. Place raspberries in tart shell, pour in chocolate mixture and bake tart at 180°C for 20-25 minutes. (It should still be slightly wobbly in the middle.) Cool at room temperature, then refrigerate for at least 1 hour to set. Serve topped with extra raspberries.

Passion fruit yoghurt tea loaf Perfect for beginner bakers – not much can go wrong! Add some zesty icing and you’ll win over a crowd. 2 eggs 1 cup (150g) castor sugar ¾ cup (180ml) olive oil 2 cans (115g each)

granadilla pulp 1 tsp (5ml) vanilla essence ½ cup (125ml) PnP double-cream plain yoghurt 1½ cups (225g) selfraising flour Pinch salt Icing: ½ cup (125g) soft butter 1 tsp (5ml) vanilla essence 1 cup (150g) icing sugar 1 can (115g) granadilla pulp SERVES 8 Preheat oven to 180°C. Line 25 x 14cm loaf tin with baking paper. Cream eggs and sugar together using an electic mixer or food processor. Add oil in a thin stream while whisking. Mix in granadilla pulp, vanilla and yoghurt. Fold in flour and salt until well combined. Pour into lined loaf tin. Bake for 35-40 minutes, or until an inserted skewer comes out clean. Cool in the tin for 5-10 minutes, unmould and cool completely on a wire rack. Whisk butter and vanilla together until soft. Add icing sugar in 3 batches, mixing in well before adding the next. Top cake with icing and drizzle over granadilla pulp just before serving.

Old-school blueberry and coconut chewy biscuit bars The perfect sweet treat for a picnic basket – if you haven’t eaten them all straight from the pan! 1½ cups (375g) butter 1½ cups (300g) brown sugar 2 eggs 2 Tbsp (30ml) milk ½ Tbsp (7ml) vanilla essence ¼ cup (25g) desiccated coconut 2½ cups (375g) self-raising flour, sifted 1 tub (100g) fresh blueberries Pinch salt MAKES 12-15 Preheat oven to 180°C. Line a 35 x 25cm baking tray with baking paper. Cream butter and sugar together in a bowl. Add eggs one at a time, incorporating each fully before adding the next. Whisk in milk and vanilla essence. Combine coconut and flour in a bowl, then add to batter, mixing well. Fold in berries and pour batter into baking tray. Bake for 40-43 minutes until a golden-brown crust forms. Cool slightly in tray, then slice into bars. Cool completely and store in an airtight container.

Wait ... there’s more! Head on over to pnpfreshliving.com for more baking inspiration!

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Coat’em real good Whether it’s ribs, steak, chicken or juicy chops, we all have our favourite meat for the braai. This season, zhoosh them up with our ultimate guide to BBQ sauces, marinades and rubs. Ditch the silverware and dig in… it’s going to get messy PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS

MAKE IT ASIAN Swap balsamic vinegar for soy sauce. Add 3 Tbsp (45ml) sesame oil, 1 tsp (5ml) chilli flakes, 3 deseeded chopped red chillies and juice (60ml) and grated peel of 1 lemon or 2 limes.

MAKE IT HOT TROPICAL Swap vinegar for ²/³ cups (160ml) fresh pineapple juice. Add 2 tsp (10ml) each chilli flakes and sugar and juice (60ml) of 1 lemon.

MAKE IT ZINGY Omit vinegar and herbs, and replace with juice of 1 lemon (60ml), 1 grapefruit (125ml) and 1 orange (80ml). Add 1 tsp (5ml) wholegrain mustard and 4 sprigs each fresh rosemary and thyme.

Oil-based marinades

This marinade has just enough acidity to lightly tenderise the outside of the meat, and the flavour punch is a knockout. Jazz up flavours by making easy swaps and loading up on herbs and spices. It works well on beef, pork or chicken.

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BASIC MARINADE ½ cup (125ml) olive oil 1/ cup (80ml) balsamic ³ vinegar 2 cloves garlic, grated Handful chopped fresh parsley or coriander ½ tsp (3ml) milled black pepper

Mix all ingredients together and marinate meat for 1-2 hours (or up to 8 hours). ALL MARINADES MAKE 1 CUP (enough to cover 500-800g meat)

MAKE IT MOROCCAN Swap balsamic vinegar for white balsamic. Add ½ punnet (10g) each dill and mint, chopped finely. Toast 1 tsp (5ml) each cumin, coriander, fennel and mustard seeds in a dry pan until fragrant. Lightly crush seeds and add to marinade along with 2 tsp (10ml) smoked paprika.

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IT E E K SID TA U T O

TRY THIS PnP LAZY-AGED STEAK

A range of 28-day matured steaks for extra flavour and tender texture. Available in rib-eye, porterhouse or rump.

SOY-MARINATED STEAK A burst of umami with a spicy kick – your steaks will never be the same again! 2 thick-cut rib-eye steaks on the bone Salt and milled pepper 1 cup Asian

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marinade (opposite) 4 spring onions, sliced 1-2 radishes,, sliced Sliced chilli,, to taste 1 Tbsp (15ml) toasted sesame seeds Lime wedges,, for serving + fresh coriander (optional) SERVES 2-4

Remove steaks from fridge 30 minutes before cooking. Season well. Place in a dish and pour over marinade. Marinate for 30 minutes at room temperature, turning meat regularly to make sure it gets well-coated.

Prepare hot coals – you should be able to hold your palm over the grill for no longer than 4 seconds. Braai steaks for 10-15 minutes (for mediumrare), turning every three minutes. (Ribeye on the bone is a thick cut that requires a little more time on

the grill. Adjust cooking time for a thinner-cut steak.) Reduce leftover marinade to a thick sauce and drizzle over steaks. Garnish steaks with spring onion, radish, chilli, seeds (and coriander), and serve with lime on the side.

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Buttermilk-based marinades The lactic acids in buttermilk do a brilliant job of tenderising meat and adding flavour. It works well with both red and white meat. Note: the longer it marinates, the more the outer layer of meat breaks down (so smaller cuts of meat will marinate quicker).

BASIC BUTTERMILK MARINADE 1 bottle (500ml) buttermilk 2-3 Thai red chillies 2cm knob fresh ginger, grated 3 cloves garlic, crushed 1 tsp (5ml) salt flakes (or fine salt) Handful fresh coriander Juice (60ml) and grated peel of 1 lemon MAKES 2 CUPS

Chicken and pork Smaller pieces like drumsticks, thighs or wings can be marinated for 1-2 hours, while a spatchcock chicken should be marinated overnight. Beef and lamb Submerge in marinade and set aside for 1-2 hours max. For braaiing Remove meat or poultry from marinade and wipe off excess liquid. (Discard marinade once meat is removed.)

PAIR WITH JACK DANIEL’S WHISKEY, R299.95

MAKE IT MALAY Add 1 Tbsp (15ml) mild curry powder, 2 tsp (10ml) turmeric, 3cm knob grated fresh ginger and 1 tsp (5ml) each ground coriander and ground cumin. MAKE IT FRENCH Omit chillies and ginger. Add 1 Tbsp (15ml) wholegrain mustard, and use thyme and rosemary instead of fresh coriander. You can also add 1 tsp (5ml) finely chopped capers and/or anchovies for extra saltiness and flavour.

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LIGHT IT UP

CURRIED CHICKEN IN BUTTERMILK MARINADE Make a starter platter with this lightly spiced chicken off the braai. Add avocado salad or chargrilled red onion on the side. 1 packet (16) chicken wings, cut into buffalo wings 1 packet (6) chicken drumsticks Salt and milled pepper 1 batch (500ml) Malay buttermilk marinade (opposite) Herby yoghurt or chutney, for dipping Sliced fresh jalapeños, for serving (optional) SERVES 6-8 (AS A STARTER) Season chicken, pour over marinade and toss to coat evenly. Marinate for 1-2 hours at room temperature, tossing often (or in fridge overnight; remove 1 hour before braaiing). Remove chicken fom marinade, brushing off excess (or the drippings might extinguish your braai coals). Braai chicken over medium-hot coals, grilling wings for 15-18 minutes and drumsticks for 20-25 minutes until crispy on the outside and cooked through. Serve on a platter with dipping sauce, red onion and chillies, if using.

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COOK’S NOTE Turn to page 64 to find out how to turn chicken wings into buffalo wings.

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LIGHT IT UP

Bastings

BASIC BBQ SAUCE

A good basting sauce is everything when it comes to braaiing. It can be made ahead of time or simply slather on your favourite store-bought variant. A basting coats the outside of meat beautifully to give you those finger-licking moments and, best of all, it can be added to your meat just before braaiing. To avoid too much charring for larger cuts of meat that require cooking for longer than 30 minutes, we suggest partially braaiing without basting.

MAKE IT SPANISH

An American classic made with stockstandard ingredients from your pantry. Make a double batch and keep it in the fridge for next week’s braai too. Use on pork ribs, chops or fillet; chicken pieces, skewers or wings; even on grilled veg!

1½ cups (375ml) tomato sauce ¼ cup (60ml) brown sugar 3 Tbsp (45ml) apple cider vinegar 3 Tbsp (45ml) Worcestershire sauce 1 Tbsp (15ml) smoked paprika 1 tsp (5ml) cayenne pepper (optional) 1 tsp (5ml) Dijon mustard (optional) 1 clove garlic, grated

Double up on the smoked paprika and add 4 tsp (20ml) ground cumin. For added heat, add 1 tsp (5ml) chipotle chilli flakes. Great with beef or chicken, served with grilled peppers for extra Spanish flair.

MAKES 1 CUP Simmer ingredients in a saucepan with ¼ cup (60ml) water for 5 minutes. Allow to cool down. Brush the basting on the meat (or veg) in a thin, even coating. Brush with more basting as you braai, every 3-5 minutes when turning meat.

MAKE IT TROPICAL Add 1 cup (250ml) fresh guava purée and chopped coriander. Works especially well on chicken with the skin on or fatty pork cuts, where the acidity cuts through the fat.

TRY THIS PnP CHIPOTLE BASTING SAUCE (750ml)

Looking for some heat? Try this ready-made spicy chipotle chilli basting sauce on beef, pork or chicken.

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MAKE IT KOREAN Add 2 Tbsp (30ml) PnP garlic, ginger and chilli paste and 1 Tbsp (15ml) each sesame oil and sambal oelek (chilli paste) or fresh chilli. Works best on ribs, pork chops, chicken wings or steak. (Bonus: it also makes a great stir-fry sauce.)

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IT E E K SID TA U T O

LIGHT IT UP BBQ-BASTED BRINJALS Brinjals taste almost meaty smothered in this moreish, sticky basting. They can also be roasted in the oven at 200°C. 2 large brinjals Salt and milled pepper

Dash lemon juice Glug olive oil 1 Tbsp (15ml) ground cumin ½ cup (125ml) basic BBQ sauce (opposite) Rocket, feta and ruby micro herbs, for serving SERVES 2

Prepare medium coals on the braai (you should be able to hold your hand above the grill for 5 seconds). Halve and score brinjals, taking care not to cut all the way through. Season and drizzle with lemon juice and olive oil,

taking care to coat brinjals evenly. Braai for 15-20 minutes until the flesh is tender. Remove and lightly baste with BBQ sauce. Return to braai grid and

cook for 8-10 minutes until sticky, brushing with a little more BBQ sauce halfway through. Serve topped with rocket, crumbled feta and micro herbs.

BBQ PORK RIBS Who can resist sticky ribs? No time for table manners – tuck in, get your hands dirty and enjoy! Place 1kg raw ribs in a deep dish, cover with ½ cup (125ml) basic BBQ sauce (opposite) and ½ cup (125ml) water, then cover with foil. Bake at 170°C for 45-50 minutes. Baste cooked ribs liberally with more BBQ sauce. Braai over medium-hot coals for 10-15 minutes, basting again halfway through. They’re done when the outside is caramelised, sticky and charred. Serve cut up into portions, with fresh coriander and lime wedges. SERVES 4-6

PAIR WITH STELLA ARTOIS BEER (6 x 330ml), R84.99

GOOD IDEA Save time and use PnP beechwood-smoked pork loin ribs. They’re already cooked, so just baste and braai. pnpfreshliving.com

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K E S IT ID E T

FRENCH SALSA VERDE Add 4 chopped anchovy fillets and 10 chopped capers.

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Quick sauces

North African

la mou

ch er

Add ½ punnet (10g) chopped fresh mint, 2 tsp (10ml) smoked paprika and 1 tsp (5ml) each ground cumin and chilli flakes.

The easiest sauce for any steak, chicken, fish or veg takes less than 5 minutes to make and only requires a bowl and chopping board. It’s a simple combination of oil, lemon and parsley. To give it some global flair, we have some secrets to jazz it up. Go on, impress and keep it fresh! Basic green sauce

ARGENTINE CHIMICHURRI Add ½ punnet (10g) chopped coriander, 3 chopped chillies and 2 garlic cloves, grated.

PAIR STEAKS WITH JACQUES MOUTON SPECIAL RESERVE RED BLEND, R100

ia Ital n

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pest o

Add ½ punnet (10g) basil, ½ packet (50g) almonds and ½ cup (125ml) grated parmesan. Blitz in a food processor or with a stick blender to a chunky pesto.

ALCOHOL PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Finely chop 1 punnet (20g) parsley finely. Mix with ¼ cup (60ml) olive oil and grated peel and juice (60ml) of 1 lemon. Season.

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TRY THIS PnP SWEETCORN RIBLETS WITH CHAKALAKA SPICE (550g)

LIGHT IT UP

MUSHROOMS ON THE BRAAI Grill large brown mushrooms for 8-10 minutes over medium coals. Top with feta and olives halfway through braaiing and serve with green sauce of choice – we used pesto.

Look out for our all-new, trendy corn riblets. These braai in no time, a must-have this season.

CORN RIBLETS Corn and butter is a classic but for a fresh new twist, serve warm topped with salsa verde or chermoula (opposite).

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LIGHT IT UP

ubs

A quick and easy way to add flavour to grilled meat or fish. There’s no need to allow time for infusing – simply mix ingredients together, rub and braai!

1

3 2 4

1. LEMON-CHILLI RUB

2. MOROCCAN RUB

For beef or chicken. For beef, pork, chicken or fish. 1 Tbsp (15ml) cayenne pepper 2 Tbsp (30ml) brown 1 Tbsp (15ml) paprika sugar hilli flakes 1 tsp (5ml) chilli 2 Tbsp (30ml) smoked 1 tsp (5ml) ground cumin paprika 1 Tbsp (15ml) toasted, 1 tsp (5ml) garlic powder crushed cumin seeds ½ tsp (3ml) ground ½ tsp (3ml) cocoa Grated peel of 1 lemon ginger ½ tsp (3ml) ground ¼ punnet (5g) chopped coriander cloves 60 | Fresh Living – Spring 2021

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Optional: 1 Tbsp (15ml) sumac * Serve the braaied Moroccan-rubbed meat with a tomato and onion sambal, and yoghurt for sauce.

3. CAJUN SPICE RUB

4. MALAY CURRY RUB

For chicken and fish. 2 Tbsp (30ml) ground cumin 2 Tbsp (30ml) ground coriander 2 Tbsp (30ml)) smoked paprika 1 tsp (5ml) ground black pepper 1 tsp (5ml) dried origanum

Chicken, beef or fish. All ground spices: 1 Tbsp (15ml) turmeric 1 tsp (5ml) coriander 1 tsp (5ml) cumin ½ tsp (3ml) cinnamon ½ tsp (3ml) ginger ½ tsp (3ml) cardamom 2 tsp (10ml) garam masala * Serve with pickled red onions or chutney. pnpfreshliving.com

2021/08/20 14:04

PROMOTION

TAPAS, EVERY DAY!

Serving up a platter of eats just got even simpler with Pescanova’s easy-to-cook seafood Tapas range. Simply air-fry or deep-fry to perfection and enjoy with any of these delicious dips

Springtime seafood platter in minutes

1. Basil mayo Combine ¼ cup (60ml) mayonnaise and 2 Tbsp (30ml) basil pesto.

PHOTO: TOBY MURPHY STYLING: CHAD JANUARY

2. Lemon aïoli Whisk together 1 egg yolk, 2 grated garlic cloves, 1 tsp (5ml) Dijon mustard and a squeeze lemon juice. Add ¼ cup (60ml) olive oil while whisking, then a dash paprika. Season and stir through chopped chives. 3. Mustard dressing Whisk together 1 egg yolk, 1 Tbsp (15ml) each Dijon and wholegrain mustard, ¼ - 1/³ cup (60-80ml) olive oil and juice (30ml) of ½ lemon. Season and stir through fresh parsley or coriander.

1

2

DEEP-FRIED IN HOT OIL IN UNDER 5 MINUTES!

3

CHECK IT OUT! For more info: pescanovaweb.co.za  @PescanovaSA  @pescanova_za

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WHEN YOU HAVE

GOOD TASTE but you don’t have

MEXICAN WRAP with a black bean corn and avo salsa topped with a chili mayo and pork strips

the time.

INTRODUCING THE NEW ESKORT CRUMBED RANGE. Preparing a tasty, healthy meal for your family should not be about slaving away for hours in the kitchen; but about picking the right ingredients. Our new Eskort Crumbed Range comes partially cooked, and high in protein, making it your perfect pick. This range is available in Crumbed Pork Strips and Crumbed Pork Schnitzels; your family will leave no crumbs on the table.

prep time: 10 min

cook time: 15 min

total time: 25 min

serves: 4

method: ingredients: 600 g Eskort Crumbed Pork Strips 4 Wraps 1 tin black beans 1 tin corn 2 avocados, cut into blocks Juice form 1 lime ¼ C chopped chives Salt and pepper

Chillie Mayo

½ C mayonnaise 1 red chilli chopped 1 tsp sweet chilli sauce

@EskortFood

Ads DPS.indd 4

@EskortFood

Preheat the oven to 190 °C. Place the strips on a lined baking tray and bake for 10 min. Combine the black beans, corn and avo in a bowl. Add the lime juice, chives and season with salt and pepper. Fill the wraps with the salsa and add the pork strips. Combine the mayo, chilli, and sweet chilli sauce in a small bowl.

serve: Serve the wraps with the mayo as a dip on the side.

www.eskort.com

2021/08/21 08:41

PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN

BRAAI, BRAAI BIRDIE FOOD ASSISTANT: ELIZMA VOIGT

FRESH LIVING KITCHEN

Chicken braai

It’s one of the most pocket-friendly braai mains but getting it succulently cooked can be tricky. Fear not! From spatchcocks and sosaties to fillets, this is the masterclass on how to grill chicken to perfection every time!

Chilli chicken hot wings. Recipe on page 64

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FRESH LIVING KITCHEN

Chicken braai

Chicken wings These are quick cooking – perfect for grilling over high heat, which ensures the crispiest skin. You can braai these first while waiting for the heat of coals to die down to cook the larger cuts of chicken. If you can hold your hand above the grid for no more than 2-3 seconds, the coals are ready.

CHILLI CHICKEN HOT WINGS

SERVES 8

Bring out the wings, dip, beers and corn chips to get the party started.

Wet chilli rub: 1 tsp (5ml) garlic powder 2 red chillies, deseeded and chopped Juice of 1 lemon 3 Tbsp (45ml) olive oil 2 Tbsp (30ml) smoked paprika 2 tsp (10ml) ground chipotle chilli or cayenne pepper 10 sprigs fresh thyme, leaves picked

Cut chicken wings into smaller portions, buffalo-wing style. (See chef’s note below.) Season well. Combine chilli rub ingredients. Cover chicken wings with rub, using your fingers to spread mixture evenly. Set aside at room temperature for 20-30 minutes for flavours to infuse. Braai wings over hot coals for 12-15 minutes, turning regularly. Combine chilli-mayo dip ingredients. Serve chicken wings with dip and coriander, pairing with beer and corn chips if you like.

Chilli-mayo dip: ¼ cup (60ml) creamy mayonnaise ¼ cup (60ml) sour cream 3 Tbsp (45ml) sriracha or chilli sauce 1 tsp (5ml) ground chipotle chilli or cayenne pepper Lime or lemon juice, to taste

CHEF’S NOTE To cut chicken wings into buffalo wings, use kitchen scissors or a sharp knife to cut off the wing tips (pointy end) – you can use these for stock. Separate the two remaining wing sections at the joint connecting them.

16-20 chicken wings Salt and milled pepper Fresh coriander, for serving

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MEXICAN LIME AND CORIANDER SPATCHCOCK CHICKEN Add corn on the cob and peppers to the braai grid to make it a full-on Mexican feast. 1 (about 1.4kg) free-range whole chicken Salt and milled pepper 2½ Tbsp (37ml) Mexican spice rub 1 large packet (15) snacking peppers 4 mielies, cut into 8 portions 2 Tbsp (30ml) butter, melted Juice (60ml) and grated peel of 2 limes Handful chopped fresh coriander + extra for serving Sliced jalapeño chillies and limes, for serving (optional) SERVES 6 Remove backbone of the chicken (using kitchen scissors or a knife), then turn over and flatten the bird by pressing on the breast and drumsticks. (Scan QR code for a step-by-step guide.) Season chicken and rub with 2 Tbsp (30ml) Mexican spice. Cover with clingfilm and set aside for 30

minutes to come to room temperature. Prepare medium-hot coals on the braai. Enclose spatchchock chicken in a braai grid and braai for 30-40 minutes, turning every 3-4 minutes to cook evenly. Place mielies and peppers on grill while braaiing chicken, and char well for 5-10 minutes. Combine butter, lime peel and juice and coriander with leftover Mexican spice and brush over chicken for the last 5 minutes of braaiing. (Basting at the end won’t “catch” as it would if added at the beginning.) Serve chicken with jalapeños, coriander and slices of lime.

THE BUTCHER KNOWS BEST Look out for the ready-to-braai Mexican spiced range at the PnP butchery counter. From a spatchcock chicken and wings, drumsticks or espetadas to pork chops and rashers, beef kebabs or steak. It’s bound to be a fiesta around the fire this summer!

TRY THIS PnP CHAKALAKA SALAD (400g)

Scan this QR code using your phone’s camera for a stepby-step on how to spatchcock chicken like a pro.

No braai is complete without some spicy local flavour.

BRAAI GUIDE Slow and steady is key. A spatchcock chicken requires medium coals for about 30-40 minutes of cooking. If your coals are too hot, they will scorch and burn the outside of the bird before the inside is cooked through. So test the heat by holding the palm of your hand right above the grill for 5 seconds. If you can manage that safely, it’s good to go. OUR TOP TIP: If space allows, keep the main fire going on one side of the braai drum so you can top up the coals as you braai.

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e k n c i ch k c o c ch t a p S

The whole bird is flattened to ensure quicker, even cooking. When flattening the chicken, cut along its backbon, not through the breast, to keep the meat succulent.

CUT THE QUEUES THIS HERITAGE DAY! Get ahead and order your braai goodies on the Pick n Pay asap! app. pnpfreshliving.com

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Chicken fillets As chicken fillets are thicker on one side than the other, they should always be flattened to ensure even cooking on the braai. These make the perfect burger or slices to add to a salad. This cut doesn’t have moisture from skin or bones, so be sure to cook over a high heat so the fillet does not dry out.

HOW TO CHECK IF THE CHICKEN IS COOKED In the absence of a meat thermometer (we know most “normal” households don’t have one), here are the pro tips: • Don’t be tempted to slice your chicken to check the inside. Nope, don’t do it! You will lose all the succulence as the juices leak out. • Rather wiggle a chicken’s joints at the drumsticks and thighs – if loose, it is cooked through. • If you’re still unsure, or there are no joints to wiggle, pierce the thickest part of the chicken with a small knife tip. If the juices run clear (with no redness), it’s done. 66 | Fresh Living –Winter 2021

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CHEESE & CHILLI PINEAPPLE CHICKEN BURGERS Layered with sweet-sour flavours, this is not your average Hawaiian burger! The tangy relish makes the fillet even more succulent too. Red pepper relish: Glug olive oil 2 red peppers, charred in griddle pan or on braai, roughly chopped 2 onions, chopped 3 cloves garlic, finely chopped 1 packet (100g) tomato paste 1 punnet (200g) cherry tomatoes, halved ¼ cup (60ml) white balsamic vinegar ¼ cup (60ml) brown sugar 4 large skinless chicken breast fillets Salt and milled pepper 2 Tbsp (30ml) Cajun spice mix (or paprika and cumin works too) 1 pineapple, peeled and sliced 1 Tbsp (15ml) cayenne pepper 2 Tbsp (30ml) brown sugar 8 slices PnP emmenthal cheese

FRESH LIVING KITCHEN

4 sesame seed burger buns, toasted Pickled red onion and rocket, for topping

Chicken braai

SERVES 4 Heat oil in a pot and sauté peppers and onion for 4-5 minutes to soften. Stir in garlic and tomato paste, and cook for 2 minutes until sticky. Add remaining relish ingredients and simmer for 10 minutes. Set aside. Cut a slit in the thick side of chicken and fold out, then use a rolling pin or meat mallet to flatten chicken slightly. Season chicken and rub with spice. Place on the braai grid over medium-hot coals – you should be able to hold your hand above the grid for 3-4 seconds. Braai chicken for 8-10 minutes, turning every 2-3 minutes to cook evenly. Rub pineapple slices with cayenne pepper and sugar and place on braai grid around chicken. Char well, about 3-4 minutes per side. Place 2 cheese slices on each chicken fillet as they come off the grill. Stack burgers with relish, chicken, pineapple, pickled onion and rocket. TROPIC TWISTS Pineapple is not just great for burgers – add to chicken skewers or a salad, or make a spicy sambal with it. Rub pineapple slices/ wedges with paprika or cayenne pepper and brown sugar to caramelise it.

TRY THIS PnP MOROCCAN CHICKEN ESPETADA WITH APRICOTS (900g)

These delicious espetadas are coated in a special blend of herbs and spices, and paired with sweet and tangy apricots.

Sosaties HONEY, SESAME AND GINGER CHICKEN ESPETADAS An espetada is basically a Portuguese sosatie with bigger chunks of meat. The larger pieces of meat and leaving the skin on makes for the juiciest chicken ever! 16 chicken thighs, deboned, skin on 12 slices orange (optional), for threading Salt and milled pepper ½ cup (125ml) honey ¼ cup (60ml) soy sauce 2 Tbsp (30ml) sesame oil

1 Tbsp (15ml) PnP chilli, ginger and garlic paste Juice (40ml) of ½ orange (optional) Sesame seeds, for serving SERVES 4 Thread chicken thighs onto long skewers, making 4 skewers with 4 pieces of chicken each. (If you like, add orange slices between chicken.) Season well. Simmer remaining ingredients (except seeds) over medium heat for 3-5 minutes to make a basting sauce.

Enclose espetadas in a braai grid and place over medium-hot coals (you should be able to hold your palm over it for 4-5 seconds). Braai chicken for 10-12 minutes, turning every 3 minutes. Baste espetadas with sticky sauce and cook for another 15-18 minutes, basting every 2-3 minutes, until skin is crispy and meat is cooked through in the middle. Serve espetadas with a drizzle of leftover sauce and a sprinkle of sesame seeds.

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FRESH LIVING KITCHEN

Chicken braai Chips

THE SECRETS OF BRAAIING CHICKEN PORTIONS • Don’t cook chicken straight from the fridge – let it come to room temperature to ensure even cooking. If the inside is still ice-cold, the outside will be done while the inside stays raw. • If marinating, brush off excess marinade before braaiing so that the skin can crisp up nicely. • Never cut slits into the meat to “speed up” cooking. This will just dry it out. • Use tongs to turn portions – a fork pierces the skin and dries out the meat. Or enclose portions in a braai grid for easy turning.

LEMON AND HERB CHICKEN PIECES Making your own lemon and herb marinade ensures a burst of fresh, zingy flavour and tenderises meat. Marinade: Juice (120ml) of 2 lemons + grated peel of 1 lemon ½ cup (125ml) olive oil blend 3 cloves garlic, sliced ¼ punnet (5g) each fresh mint and dill ½ punnet (10g) each fresh coriander and parsley 1 tsp (5ml) wholegrain mustard 1 tsp (5ml) ground cumin 6 chicken thighs 8 chicken drumsticks Salt and milled pepper Fresh mint, dill and lemon wedges, for serving Tzatziki: 1 cup (250g) PnP doublecream plain yoghurt ½ cucumber, grated or diced Salt and milled pepper Juice of ½ lemon SERVES 8

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Cooking chicken on the bone takes slightly longer, but this meat has extra flavour and doesn’t dry out as easily.

Combine marinade ingredients in a large bowl. Season chicken pieces well and toss in marinade. Place in fridge to marinate for 4 hours, removing it from fridge 1 hour before braaiing to come to room temperature. Prepare medium-hot coals. Brush excess marinade off chicken and braai until well charred and crispy on the outside and cooked on the inside, 28-35 minutes. Combine tzatziki ingredients. Serve chicken on a platter, scattered with herbs with tzatziki on the side.

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PROMOTION

THE PATH TO FINANCIAL RECOVERY

Your financial well-being is likely to have suffered during the pandemic. Elize Botha, Managing Director of Old Mutual Unit Trusts, shares five simple steps to review and rebuild your finances Eish, we’ve been through tough times! I recently saw a post that said, “We’re now on day 480 of a 15-day lockdown.” Injecting a bit of humour is something South Africans are good at, even in this dreadful situation that we never imagined would carry on like this. Indeed, it has been a long 18 months. From rolling lockdowns to the recent looting and civil unrest, the past year-and-a-half has dealt South Africans a series of financial blows – enough to throw even the most financially disciplined off-track. If you are struggling with your finances, know that you’re not alone. Listen up, ladies! On top of everything else, the impact of Covid-19 has reportedly been more severe on women, who face greater exposure to financial vulnerability. Even more so when they are also

serving as caregivers for their children and extended family. Women already show remarkable resilience in so many aspects of their lives. They juggle parenting with a career or business and running a household. With the uncertainty of the school year, many have had to take on the role of home-schooling teacher too. Given all this, it’s

understandable that some areas of life are neglected, and it’s often our financial well-being that suffers most. BACK ON TRACK Staying on track with our financial and investment goals as we navigate this uncertainty has been tricky. In times like these, it can be overwhelming and difficult to know where

to start and how to go about “rebuilding”. However, we must remember that it’s not about how many times you fall but how many times you get up again that counts. With this in mind, here is my stepby-step guide to getting your personal finances back on track:

STEP-BY-STEP GUIDE

STEP 1 Take stock of your “new normal” Review what you have (savings and investments) and what you owe (debt). Taking stock is always the crucial first step in any financial planning exercise. Once you have a clear picture

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM pnpfreshliving.com

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PROMOTION

“

STEP 3 Start that side hustle A smart move is to diversify your income by having more than one way to earn money. That side hustle you’ve been talking about for years? Start it now. By being less reliant on a single source of

– which may have been necessary to take on during the past year. Think about putting some money back into your unit trusts. You can start small by using a savings account that rewards you, such as the Old Mutual Money Account which automatically allocates some of your

FINANCIAL SUCCESS DEPENDS ON MASTERING THE ART OF SPENDING LESS THAN WE EARN AND INVESTING THE SURPLUS.

STEP 2 Make bold changes if needed Chances are you’ve already cut back on non-essential spending. You may even have had to use your emergency savings or sold some of your unit trust investments. But keep your eye on your goal of financial freedom. As you re-evaluate your financial priorities, keep in mind that uncomfortable changes and personal sacrifices can lead to unexpected positive shifts in your finances. It’s important to fully commit to a phase of rebuilding to secure the standard of living you desire in years to come.

income, you can create a valuable buffer. This can help you to make up for income gaps and ensure that, regardless of the economic scenario, your financial future is still secured. If you are already in an awkward position financially, remember that you have the power to turn your situation around. Draft a plan for yourself, take action and stay the course.

STEP 4

Save and invest The first step to saving and investing is paying off your high-interest debts – such as your overdraft as well as store and credit cards

“

of what’s “in the bank”, you can start to adjust. This is key to financial success, which depends on mastering the art of spending less than we earn and investing the surplus. Also, make sure you have some money in assets such as unit trusts that will grow your investments to outpace inflation.

spend into an Old Mutual Money Market unit trust. A unit trust uses the combined money of all the people who have placed their money into it, and invests this in a variety of asset classes (such as bonds, property and local and international shares). The money that you invest in a unit trust is managed by investment professionals. In this way, your money works for you without you lifting a finger! You can open a unit trust investment for as little as R500 a month – go directly online via the Old Mutual secure site, or speak to your financial planner.

THERE’S NO TIME LIKE THE PRESENT

Without a clear goal, most people will find themselves spending rather than saving. Every person is unique, and our relationship with money is often complex. An understanding of your personal values is also essential in order to find what motivates you to achieve financial freedom. When we’re working towards something that is important to us, we tend to be more willing to work harder to reach our goal. If Covid-19 has shown us anything, it’s that the world can change overnight. Things that we took for granted – hugging a loved one or shaking a stranger’s hand – are no longer an option due to social distancing. Yet we need to be able to thrive both personally and financially, whatever the world throws at us. This kind of resilience can only be achieved through proper planning, and the good news is that it’s never too late to start.

STEP 5 Advice is readily available With the growing use of digital services, financial advice has also been streamlined so that it can be delivered directly to your phone, computer or tablet instantaneously. If you already have a financial plan that you have set up via an online advice tool, now

is the right time to review it to ensure that it’s still in line with your refreshed financial and investment plans. Or book an appointment with your financial planner to update them on any life changes and get guidance on your plans to rebuild. For more money matter tips, visit oldmutualinvest. com/individual

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM 70 | Fresh Living – Spring 2021

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MAKE IT REAL

Even if your big goal is still just a dream, realising it begins when you take steps to move towards it. In 2020 we’ve all had to re-evaluate our goals and in many cases, put them on hold. The time is now to refocus on the future you want with the INVESTMENT Series. A core range of unit trusts that offer an accessible investment solution for every investor, for every stage of life, to help you make your goals real.

OLD MUTUAL

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Find out more about our 10 carefully handpicked funds and invest online at oldmutual.co.za/investme or contact your financial adviser today.

DO GREAT THINGS EVERY DAY

Old Mutual Investment Group (Pty) Ltd is a Licensed Financial Services Provider. Old Mutual Unit Trust Managers (RF) (Pty) Ltd is a registered manager in terms of the Collective Investment Schemes Control Act 45 of 2002. The fund fees and costs that we charge for managing your investment are set out in the relevant fund’s Minimum Disclosure Document (MDD) or table of fees and charges, both available on our public website, or from our contact centre. Old Mutual is a member of the Association for Savings & Investment South Africa (ASISA).

LIGHT RELIEF

Darrel Bristow-Bovey shakes off the winter blues and gets roped into an age-old springtime activity he’s not ready for...

{

“What are you doing with that blanket?” I demanded. My partner was humming in a suspiciously sunny manner, shaking out and ceremoniously folding a particular tartan blanket that I hadn’t seen for a while, and the sight of which made me feel distinctly uneasy.

She stopped her humming long enough to give me a smile like Julie Andrews in The Sound of Music. “Isn’t spring wonderful?” she beamed. “Mmm…” I replied warily, but inside I was thinking, “Uh-oh.” “Warm days, birds singing, flowers blooming…”

I could tell she was building to the two syllables I most dread. “It’s just the perfect time of year for a…” “Please don’t say it.” “…picnic!” I let out a howl that could be heard across three suburbs and caused hadedas to fall shrieking from the sky. “Oh, stop it!” she

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said. “You actually like picnics.” I do not like picnics. What is there to like about them? Picnics are an evolutionary step in reverse; they are like being transported back to the Stone Age. I’m not saying that human progress has been an unmixed blessing (perhaps we

I was trying to impress two little girls, and I thought the bee was dead. I pretended to swallow it and hid it under my tongue, which worked well until it woke from its afternoon nap. “What about mosquitoes and caterpillars?” I tried desperately. “What about floods and tornados? No one ever sprained their ankle sitting in a restaurant. Isn’t the world hazardous enough – why go courting danger?” “Because it’s cheaper,” she said, playing her trump card. She waited for me to consider this with an air of triumph. She knows that if there’s one thing I like more than comfort, it’s saving money. “Cheaper…?” I said. “To go on a picnic. It’s just a visit to the supermarket to get tasty ingredients, most of which we can probably take home afterwards and use again. You can bring your own wine. Compare that to a restaurant bill. You do the maths.” I did the maths. “So…” I said, calculating, “if we invited someone to a picnic with us, and we catered, they would probably have to reciprocate by taking us to a restaurant, right?” “Um, I suppose so.” “Here,” I said. “Let me help you shake that blanket out properly.”

ILLUSTRATION: PATRICK LATIMER

LIFE’S A PICNIC

should have stopped before we invented aircraft carriers), but human beings have had some pretty good ideas over the years – chairs, for instance, and ice cubes. Many centuries ago, through a long process of trial and error, our ape-like ancestors finally realised that grassy lawns are not the ideal place to rest your wine glass if you don’t want it to fall over, so they invented a thing called “a table”. A lot of sauvignon blanc had to be spilled before we reached that technological breakthrough but now picnic lovers want to throw away all that good work. “Think about the fresh air,” said my partner. “Let me explain to you about windows,” I said patiently. “We need to get in touch with nature,” she said, lovingly smoothing out the blanket, and I could see that she was seeing butterflies and sunlight shining through green leaves and the scent of spring blossoms. I was seeing nature for what it truly is: itchy and cruel, red of tooth and claw. “It’s dangerous out there. Remember when I was stung in the mouth by a bee.” “That was your fault,” she snapped. “If you go putting bees in your mouth, you deserve what you get.” She had a point.

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We’re now online!

Listen up, SA’s best-loved food magazine is taking up (digital) space. Our all-new Fresh Living website has all the trusted recipes you know and love, just a click away!

CHECK OUT THE WEBSITE No matter the occasion, we’ve got it all! Find budget-friendly recipes to feed a crowd, under 30-minute meals when you’re short on time, or aim to please with showstopping dishes for special occasions. SCAN HERE TO GET COOKING

CELEBRATE Heritage Day your way!

SCAN HERE TO GET GRILLING

Just because we love all things local and lekker, we’ve put together a tailor-made BRAAI CATEGORY on our website just for you. Take your pick from rubs, bastings and marinades for mouth-watering mains to retro classics, easy-to-make sides and and (wait for it)… braai waffles! Mix and match your favourite recipes for a Braai Day feast to remember.

+

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GET INSPIRED WITH… Step-by-step braai videos for chicken, braaibroodjies and vegetarian dishes

2021/08/20 14:09

GET INSPIRED {TAKE IT OUTSIDE} TITBITS, TRENDS AND STUFF WE LOVE

YOU CAN

BRA

AI THAT

The char from the braai along with the fragrant, acidic dressing takes the humble sweet potato to the next level.

2 Tbsp (30ml) honey Grated peel and juice (60-90ml) of 2-3 limes 1-2 green chillies, deseeded and chopped

4-6 sweet potatoes, cut horizontally into 2cm-thick slices Olive oil, for rubbing Salt and milled pepper

SERVES 6-8

Dressing: Handful fresh coriander, chopped ¼ cup (60ml) olive oil 2 Tbsp (30ml) soy sauce

?

COMPILED BY MELISSA NDLOVU AND GAIL DAMON PHOTOS: ESTVAN VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS

Don’t limit your braai to chops and wors. We get creative with some cool foods you never thought of throwing over the coals. Yip, we tried it… and it’s good!

Rub sweet potatoes in oil and season. Grill over medium coals for 5-8 minutes a side until charred. Combine dressing ingredients and serve drizzled over sweet potatoes.

GRILLED ROMAINE HEARTS WITH BLUE CHEESE DRESSING Smoky, creamy and infused with delicious umami flavour, you might never eat lettuce any other way again!

SWEET POTATO “STEAKS” WITH CHILLI-LIME AND CORIANDER DRESSING

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2 Tbsp (30ml) olive oil 2 Tbsp (30ml) miso paste or hoisin sauce 1 Tbsp (15ml) honey 2 cloves garlic, minced Salt and milled pepper 3-4 romaine lettuce hearts, halved and rinsed Chopped chives and toasted almonds, for serving

Dressing: 1 wedge (100g) blue cheese, crumbled ¼ cup (60ml) mayonnaise ¼ cup (60ml) sour cream ¼ cup (60ml) plain yoghurt 1 tsp (5ml) garlic powder Grated peel and juice (30ml) of ½ lemon Honey, to taste SERVES 6-8

Combine oil, miso paste or hoisin sauce, honey and garlic. Season. Brush basting sauce generously over both sides of lettuce hearts. Grill over hot coals for 5-8 minutes until charred, basting again as it cooks. Blitz dressing ingredients until smooth and season. Drizzle dressing over grilled lettuce and serve garnished with chives and almonds.

pnpfreshliving.com

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what’s better than bacon?

n o c ba with a

NEW LOOK

TM

We’ve given our bacon range a brand spanking new look, living up to its crispy and savoury taste that's been SA’s best-loved for over a century.

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TM

2021/08/21 08:42

GET INSPIRED

Trend alert!

Braai waffles No meal is complete without dessert, so why should a braai be any different? We see you licking your lips...

WHAT TO DO IN YOUR ’HOOD Visit any PnP store nationwide or go to Webtickets.co.za to book for these fab events

PnP strawberry, marshmallow & white chocolate braai waffles (4s) PnP chocolate & caramel braai waffles (4s)

Serve these babies with ice cream or get creative and turn them into icecream sandwiches. Nom nom nom!

WHAT THE HACK BY LESEGO

Reach new heights If the idea of a gravity-defying drop reaching speeds of up to 100km/h excites you, then this is for you! The Sky-Hi Ride on the roof of Hotel Sky in Cape Town, 146 metres above the city, is the first of its kind in Africa and one of only seven in the world. Give it a go! Price: R250pp (R50 for observation only)

A HOME COOK’S GUIDE TO KITCHEN CONFIDENCE

• To prevent fish from sticking to the grid, make a bed of thinly sliced lemons to place it on. The citrus will also protect it from intense heat and infuse extra flavour into your fish. • Grill lemon halves cut-side down on the braai until char marks appear, then add to a blender with some sugar or honey and water and blitz. Pour into a jug, top with sparkling or soda water, and serve your next-level lemonade.

TOP TIP Burgers on the braai? Make an indent in the centre of the patty with your thumb and place an ice cube in it. As the patty cooks, the ice melts and distributes much-needed moisture.

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Take a different kind of journey The state-of-the-art Rope Adventure Park in Krugersdorp is fun for the whole family. The course, made up of 26 exciting obstacles and six zip-lines, will take you through the trees and over slippery water slides as you climb and foefie-slide along the 350-metre course. You can even do it at night, as the ropes are neon-lit. Price: R130pp

Travel back in time Just 45 minutes from Joburg, Maropeng is the visitor centre for the Cradle of Humankind, a World Heritage Site. Here you can embark on a fascinating tour back in time to the very beginning of the origin of the planet and our species. The entry to the centre includes the coolest “boat ride”, and exploring the nearby fossil-rich Sterkfontein Caves is thrilling. Price: R100pp per site

ILLUSTRATION: TOBY NEWSOME

Spring means one thing: it’s time to braai and soak up the sun. Here’s why you should have some lemons handy:

pnpfreshliving.com

2021/08/20 14:10

JUST

R21

CAN FEED 1 PERSON FOR 1 WEEK Help us feed millions more: 1. Donate at the till. 2. Donate your Smart Shopper points. 3. EFT from www.pnp.co.za.

For more info go to www.feedthenation.org.za. Follow us on social media for weekly updates.

Proudly supported by

GET INSPIRED

A NOD TO

PnP exclusive

1

PINOTAGE It’s Pinotage Day on 9 October, and as South Africans we are super-proud of this lovely local varietal. We called on PnP Wine Club ambassador Dan Nicholl to answer everything we’ve always wanted to know about this vino There are many origin tales about pinotage ` and how it came about. Who would you say was the founding father – Prof Perold or CT Theron? I’d have to go with the Prof on this one! Do you think this combination of grapes (pinot noir and cinsault) was a chance encounter or intentional? Divine intervention… There was certainly intent in the experiment but the two grapes coming together as they did, and when they did, was serendipity. What makes pinotage so special? The South African heritage is huge for us, obviously, but it’s also a grape that lends itself to varying styles and interpretations, which range from the light and playful to the broad-shouldered and serious. If you had to describe the notes and mouthfeel to newbies, what would it be likened to? In the more traditional style, think dark fruit, a hint of chocolate, a slight earthiness, and a big, bold sweep across the palate as you drink it. But every bottle will have its own charm and personality. Is it true that pinotage can only be grown in South Africa? Not at all. It’s not often found beyond our borders, but they’re now making pinotage in Canada of all places! Can it be aged? The style will dictate for how long but, yes, definitely. Lighter, fruitier pinotage will benefit from a year or two in bottle; a more robust version can easily go a decade and more. I’ve had some that were decades old and delightful. Food, glorious food! This wine is perfect with…? Lashings of rich venison stew, preferably beside a roaring fire, with Barry White playing in the background.

Win wine for a year!

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2

3

NEW

4

5

TRY THESE: 1. L’Avenir Pinotage Rosé Cap Classique (the first bubbly made with pinotage), R240 2. Kanonkop Kadette Pinotage Rosé, R75 3. Bellingham Homestead Pinotage Light (low alcohol), R95 4. Beyerskloof Pinotage Reserve, R180 5. Kanonkop Kadette Pinotage, R125

Great Heart Wines is the empowerment project of Mullineux & Leeu Family Wines. With the aim of improving the lives of those who work for the company as well as their families, the Great Heart Wines brand is collectively owned by the winery staff, and a portion of all sales goes directly to them. The African wagtail bird was aptly chosen as the symbol for this project, as in local folklore it is known for its acts of selflessness and courage in assisting others. One lucky Fresh Living reader will win six mixed cases of Great Heart Wines worth R4 000. To enter, turn to page 105. Keywords: Great Heart

pnpfreshliving.com

2021/08/23 15:31

PROMOTION

saucy

MAKE IT

Give your taste buds the flavour they deserve with the all-new Nando’s Garlic PERinaise Sauce It has the creaminess of a dressing, the spiciness of PERi-PERi and burst of garlicky goodness – all the right flavours in just one bottle! Add the all-new Nando’s Garlic PERinaise Sauce to chips, sandwiches, braai goodies and salads – or simply have it on a spoon! This drool-worthy sauce is available at selected PnP stores, so add it to your trolley and enjoy!

GOOD IDEAI Serve with spicyi sweet potatoi wedges.i

CHILLI BOERIE ROLLS WITH CRISPY ONIONS AND SPICY TOMATO RELISH Preheat oven to 180°C. Brush 500g boerewors with Nando’s PERi-PERi Prego Sauce and cook in the oven for 20 minutes. Slice 2 onions into rings. Dip onion rings in water, then into a little flour (shake off excess flour and repeat). Heat a glug of oil in a pan and fry onion rings in batches until golden and crispy. For spicy tomato relish, fry 2 diced onions in a glug of oil until soft. Add 2 peeled and diced tomatoes and 2 Tbsp (30ml) Nando’s PERi-PERi Prego Sauce and simmer for 15 minutes. Add a pinch of sugar. Serve boeries in 4 halved hotdog rolls, top with tomato relish and crispy onions, and drizzle with Nando’s Garlic PERinaise Sauce. SERVES 4

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CHECK IT OUT! Visit nandos.co.za or like and follow @NandosSouthAfrica on Facebook. Better yet, find more ideas at nandos.co.za/eat/recipes

2021/08/20 14:15

AS EASY AS

LIVING ON THE VEG

�lant–based Did you know, your pantry may already be plant-based ready? We show how ordinary ingredients and staples are your besties, plus dish on the essentials and nice-to-haves. It’s not as complicated as you think!

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PHOTOS: DONNA LEWIS RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

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Plant-based shopping list THE BASICS WONDERING WHERE TO START? WE SEE THE WHEELS TURNING... TO LIGHTEN THE LOAD, WE’VE PUT TOGETHER A LIST OF MUST-HAVE ITEMS TO GET YOUR PLANT-BASED PANTRY FULLY STOCKED

WHOLEGRAINS Why? These guys are the energy boosters and loaded with vitamins and fibre. They keep you feeling fuller and energised for longer. Choose from: Wholewheat pasta Brown rice Spelt Rolled oats Pearl barley Bulgur wheat Samp Splurge: Quinoa

NUTS AND SEEDS Why? We usually associate calcium with dairy products but some nuts and seeds are a source of calcium too.. Plus they contain heart-healthy fats (such as omega-3s), essential for a balanced diet. Choose from: Flax seeds/linseeds Pumpkin seeds Peanuts Almonds Walnuts Cashews Splurge: Pine nuts Sesame seeds Don’t forget the nut butters! Opt for those without the nasties (no added sugar or salt).

They’re more beneficial when they simply contain the nuts that have been ground into a paste. If you can, splurge on tahini (sesame seed paste) for buckets of flavour!

LEGUMES AND BEANS Why? Excellent sources of protein and fibre, plus they provide a slow release of carbs (energy), making them low-GI. Choose from: Chickpeas Lentils Kidney beans (white and red) Red adzuki beans Split peas Butter beans Baked beans Black beans

DID YOU KNOW? Red lentils cook quickly which means they work well as a thickener for soups or stews. Black lentils take longer so they are perfect for adding chunky texture to dishes.

DAIRY Why? You might be missing the creaminess of dairy products. These will fill the gap and add protein if you’re using soy- or nut-based products. Coconut products will also add tons of flavour and creaminess. Choose from: Coconut-based yoghurt (as opposed to coconut-flavoured) Plant-based/vegan cheeses Oat milk Almond milk Soy milk Coconut milk/cream (canned, for cooking) If you can, splurge on protein-rich tofu (made from soy beans), which stands in for chicken and mushrooms in many recipes.

GOOD INVESTMENTS Buy one or two new spices each month to boost the flavour of your everyday staples. Choose from: Coriander and cumin (ground and seeds) Fresh turmeric Smoked paprika

Masalas and curry spices Splurge: Sumac Chipotle chilli

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LIVING ON THE VEG

CUT OUT AND KEEP Stick this on your fridge or pantry cupboard so it’s always on hand when you plan your next shop.

CONDIMENTS Stock up on a few basic sauces packed with savoury umami flavour. This adds great depth of flavour, and that “meatiness” meat lovers will be missing. Choose from: Soy sauce Tamari (gluten-free soy sauce) Hoisin sauce Miso paste Marmite Molasses (this one’s a splurge)

START WITH ONE SMALL THING Instead of throwing out an entire pantry to go plant-based, transition into it by eating a plant-based meal once or twice a week to start with. And even if that’s your limit, it’ll be good for your health and easier on our planet too!

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These sticky, roasted wedges look impressive and taste even better. Serve them as a side or make them the main event by adding noodles and fresh greens. 4 large brinjals Salt and milled pepper 2 Tbsp (30ml) olive oil 1/ cup (80ml) soy sauce ³ 1/ cup (80ml) vegan ³ honee (or honey for a vegetarian meal) 1 Tbsp (15ml) PnP chopped ginger, garlic & chilli

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Grated peel of ½ lemon 1 packet (250g) wholewheat noodles 1 punnet (200g) sugar snap peas, blanched 2 spring onions, sliced Handful sesame seeds Sliced chilli and basil, for serving (optional) SERVES 4-6 Cut each brinjal into 4-6 large wedges and place on an oven tray. Season and toss in oil, then roast at 180°C for 20-25 minutes. Whisk soy sauce, honee (or honey), ginger, garlic

& chilli and lemon together in a saucepan. Simmer on medium heat for 5 minutes to thicken slightly. Coat brinjals generously with soy basting and return to oven. Roast for 15-20 minutes more, basting 2-3 times as you go. Cook noodles according to packet instructions. Toss with sugar snap peas, spring onion and sesame seeds. Top noodles with brinjal wedges and garnish with chilli and basil if you like.

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SOY-BASTED BRINJAL WEDGES

TRY THIS PnP BRINJALS

These guys get a bad rap for their bitter taste. Simply salt them before cooking to draw out excess moisture and bitterness.

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BBQ-BASTED CAULIFLOWER KEBABS ON PITAS Serve these sticky, moreish skewers two ways – with hummus and crispy fried lentils or with guacamole and red cabbage. 2 heads (300g each) cauliflower, broken into florets Salt and milled pepper ¼ cup (60ml) tomato sauce ¼ cup (60ml) soy sauce ¼ cup (60ml) hoisin sauce 2 Tbsp (30ml) maple syrup or honee (or honey if not vegan) 6-8 pita breads Lemon wedges and coriander, for serving Topping 1: Hummus 1 can (400g) lentils, rinsed and patted dry Glug olive oil, for frying Topping 2: Guacamole Shredded red cabbage SERVES 4

TRY THIS PnP LIVEWELL LENTIL & VEGETABLE COTTAGE PIE (600g)

Looking for a speedy dinner when you don’t have time to cook? Look out for PnP’s family-sized, veganfriendly cottage pie.

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Thread cauliflower onto skewers, place on an oven tray and season. Combine three sauces and sweetener of choice. Use it to baste skewers. Roast skewers at 200°C for 25 minutes, basting every 5 minutes and turning halfway through. Fry lentils, if using, on medium-high heat until crispy. Serve skewers on toasted pitas with your choice of topping, a drizzle of basting sauce a squeeze of lemon and some coriander.

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LIVING ON THE VEG

WAIT! THERE’S MORE.. We’ve got all your veg-based meals sorted! Visit pnpfreshliving.com

BULKED-UP PEA RISOTTO We’ve reworked the classic Italian comfort dish risi e bisi with a combination of rice and barley, which adds fibre and protein to your meal. Glug oil 2 onions, chopped 4 cloves garlic, finely chopped or grated 1 cup (250ml) arborio

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or risotto rice 1 cup (250ml) pearl barley 6 sprigs fresh thyme ½ cup (125ml) white wine 6 cups (1.5L) warm vegetable stock Salt and milled pepper 2 cups (500ml) frozen peas ²/³ head (200g) broccoli, grated or blitzed

½ cup (125ml) Violife vegan parmesan, grated (or regular parmesan for a vegetarian meal) Grated peel of 1 lemon Chopped fresh mint and parsley, for serving SERVES 4 Heat oil in a pot and sauté onion for 5-8

minutes, until soft and golden. Add garlic and fry for another minute. Stir in rice, barley and thyme and cook until it smells nutty, about 3 minutes. Add wine to deglaze pot, cooking until liquid has almost evaporated. Add stock 1 ladle at a time, cooking and stirring with each

addition until liquid is totally absorbed. This will take about 20 minutes. Once rice and barley are tender, season and add peas and broccoli, stirring to cook lightly, making sure they retain their colour (2-3 minutes). Serve risotto with parmesan and a scattering of lemon zest and fresh herbs.

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LIVING ON THE VEG GOLDEN KIDNEY BEAN BROTH A hearty meal with warming spices and creamy beans. The beans need overnight soaking but if you’re in a rush, use canned butter beans instead. Glug olive oil or canola oil 2 onions, chopped 2 stalks celery, finely chopped 1 stalk lemongrass, bruised ½ tsp (3ml) each grated

fresh turmeric, ginger and garlic 2 red chillies, deseeded and chopped 1 Tbsp (15ml) ground turmeric 1 tsp (5ml) each mild curry powder, cumin seeds and yellow mustard seeds 1 stick cinnamon 2 sprigs curry leaves 1 packet (500g) PnP dried white kidney beans, soaked 3 cups (750ml) vegetable stock 1 can (400g) coconut

milk PnP garlic naan bread and fresh coriander, for serving Spiced sprinkle: 1 Tbsp (15ml) olive oil 10 cashews, finely chopped 1 tsp (5ml) curry powder ½ tsp (3ml) each mustard seeds and ground turmeric SERVES 4 Heat oil in a pot and

sauté onion and celery for about 8 minutes, until soft and golden. Add lemongrass, turmeric, ginger, garlic and chilli, and fry for a minute. Stir in the remaining spices and curry leaves, frying for a minute until fragrant. Add in drained beans, vegetable stock and coconut milk. Reduce heat and simmer for 25-30 minutes until beans are tender, adding

a little more stock or water if beans aren’t covered with liquid. (If using canned beans, reduce base sauce for 10 minutes, then add beans and cook for 5-8 minutes to infuse.) Combine ingredients for the spiced sprinkle in a pan and toast until fragrant and browned. Set aside. Serve bean broth garnished with spiced sprinkle and coriander, with naan bread on the side.

GOOD IDEA Add extra nutrients and flavour to your broth by wilting Swiss chard or spinach into it just before serving.

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LIVING ON THE VEG TOMATO TOFU FRIED RICE WITH MUSHROOM STEAKS Adding grated tofu to rice provides protein and a lovely crispiness. Tofu fried rice: 2 glugs olive oil 2 packets (200g each) tofu

1 tsp (5ml) each smoked paprika and ground cumin Salt and milled pepper 3 cups (750ml) cooked brown rice 1packet (100g) tomato paste 4 (400g) salad tomatoes, grated ½ cup (125ml) vegetable stock Juice of 1 lemon Rocket, for serving Glug olive oil 3 cloves garlic, crushed 2 packets (4s) large brown mushrooms 3 Tbsp (45ml) soy sauce 1 Tbsp (15ml) balsamic vinegar or lemon juice SERVES 4-6

Place tofu between two sheets of kitchen paper, then press to remove excess liquid. Repeat if needed for a dry exterior. Grate tofu with a box grater or finely chop. Heat a glug of oil in a pan over high heat and fry tofu with spices and seasoning until crispy (about 4 minutes). Remove from pan and set side. Heat a glug of oil in the same pan and fry brown rice until crispy. Tip in tomato paste, fresh tomato, vegetable stock and lemon juice. Season, adding a pinch of sugar if tomato is too tart for your taste.

Heat a glug of oil in another large pan until almost smoking hot. Add garlic and whole mushrooms and fry for 2-3 minutes each side, until tender and browned. Add soy sauce and balsamic vinegar or

lemon juice, and cook to reduce liquid. Toss crispy tofu through rice just before serving. Serve rice topped with mushroom steaks, scattered with rocket.

GOOD IDEA For a cheaper option, swap mushroom steaks for cauliflower steaks.

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ELIMINATES

99.9% GERMS

NOW AVAILABLE IN NEW

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A SWEET DEAL

No-bake berries and cream cheesecake. Recipe on page 90

NAUGHTY DESSERTS

O S T O N

PHOTOS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: NADIA MEYER

Just because you’re eating better doesn’t mean you should forgo dessert. Get those spoons ready and scoop up some fab ways to make your favourite puds, treats and pastries lighter

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A SWEET DEAL NO-BAKE BERRIES AND CREAM CHEESECAKE These irresistible bars are deliciously creamy, with just the right amount of sweetness. Base: 1 box (200g) digestive biscuits, crushed ½ cup (125ml) honey or maple syrup Filling: 3 leaves gelatine 1 tub (250g) ricotta cheese or 230g medium-fat cream cheese 2 cups (500g) PnP strawberries and cream double-cream yoghurt ¾ cups (180ml) honey 1 tsp (5ml) vanilla essence MAKES 10-12 BARS Grease a 36cm x 14cm rectangular loosebottomed tart tin with cooking spray. Combine crushed biscuits and honey or maple syrup. Press mixture down evenly into tart tin to create the base. Chill in fridge for 30-60 minutes. Place gelatine leaves in water to soften (called sponging or blooming), about 10 minutes. Combine ricotta or cream cheese, yoghurt, honey and vanilla in a mixing bowl. Heat 1 cup of this mixture in a pot over medium heat (it should not boil or bubble). Remove from stovetop.

Squeeze water from gelatine, add leaves to the pot and whisk until completely dissolved. Fold gelatine mixture into the rest of the unheated yoghurt filling mixture until smooth. Pour filling over biscuit base and refrigerate until set (2-4 hours) or overnight. Slice into bars and serve, or store in an airtight container in the fridge for up to 5 days. GOOD IDEA Cook handfuls of strawberries, blueberries and raspberries (or 3 handfuls of one type of berry) with ¼ cup (60ml) each honey and water and a squeeze of lemon juice until sticky. Cool, then swirl through cheesecake before setting in the fridge.

TRY THIS PnP DOUBLE-CREAM POMEGRANATE & RASPBERRY YOGHURT (1kg)

Take your banoffee pie to the next level. 2 packets (200g) walnuts or pecans, chopped ½ tsp (3ml) cinnamon 8 sheets phyllo pastry, defrosted ¼ cup (60ml) maple syrup 1 can (400ml) chilled coconut cream 4-6 bananas, sliced Filling: ½ tub (120g) ricotta cheese ¼ cup (60ml) maple syrup or honey 2 tsp (10ml) vanilla essence Juice (60ml) and zest of 1 lemon

Date caramel: 1 punnet (400g) medjool dates, stoned and chopped ½ cup (125ml) hot water ¼ cup (60ml) honey ½ cup (125ml) coconut milk 1 tsp (5ml) vanilla essence Pinch salt SERVES 6 Preheat oven to 180°C. Line 2 baking trays with paper. Combine nuts and cinnamon. Place two sheets of pastry next to each other and brush with maple syrup. Sprinkle with a little nut mixture and layer

each with another sheet of pastry. Repeat until you have 2 stacks with 4 layers of pastry each. Cut each stack into 12 squares and place on lined trays. Bake for 10-12 minutes or until golden and crispy. Combine filling ingredients until smooth. Place date caramel ingredients in a blender and blitz until smooth and velvety. Fold 2 Tbsp date caramel into filling mixture. Drain liquid from coconut can (it can be used in smoothies) and whip solid cream into stiff peaks. Place a spoonful of filling on each pastry square, then banana slices, some date caramel and whipped coconut cream. Layer 4 squares of pastry on top of each other to make a stack, ending up with 6 stacks to serve.

NEW

Look out for this new flavour in PnP’s delicious, rich and creamy yoghurt range. Also available in strawberries & cream, salted caramel and lemon meringue.

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SKINNY BANOFFEE PHYLLO STACKS

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PAIR WITH DURBANVILLE HILLS CHENIN BLANC LIGHT, R85

NEW

COOK’S NOTE No blow torch? Serve as is, or pop under the oven grill for a few minutes until lightly toasted and golden, but be sure to keep a close eye on it!

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LEMON MERINGUE YOGHURT PIE A healthier but still creamy take on the classic. The filling needs to be chilled overnight, so start this pie the day before. Preheat oven to 180°C. Grease a 23cm round loose-bottomed tart tin. Line tin with 1 packet (400g) defrosted shortcrust pastry, prick with a fork and blind-bake for 15 minutes. Cool completely before brushing with a thin layer of honey. Reduce oven to 150°C. Combine 1 tub (230g) medium-fat cream cheese, 2 cups (500ml) PnP lemon meringue doublecream yoghurt, 4 egg yolks, ¼ cup (60ml) maple syrup, grated peel and juice (120ml) of 2 lemons and ½ cup (75g) cake flour until smooth. Pour into pastry shell and bake for 20-25 minutes – it should still be a little wobbly in the centre. Cool completely, then chill overnight in the fridge. Combine 400g xylitol or Sweetly sugar substitute, 4 egg whites and a pinch of cream of tartar in a glass bowl. Gently heat over a pot of simmering water, whisking for 8 minutes or until sugar dissolves and it’s no longer foamy. Spoon meringue topping over set tart filling, forming peaks with the back of a spoon. Toast with a blow torch before serving. SERVES 8

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CHOCOLATE COCONUT PARFAIT

See page 105 for more about refined-sugar substitutes and alternatives.

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Chill 1 can (400ml) coconut milk in the fridge. Line a 30cm loaf tin with two layers of clingfilm. Heat ½ cup (100g) brown sugar or xylitol or Sweetly sugar substitute and 2 Tbsp (30ml) water in a pot over medium heat. Simmer until it becomes syrupy and reaches 112°C. (No thermometer? Drop a dab of the syrup on a cold plate – it should create a thread when pulled between your fingers). Whisk 4 egg yolks using an electric mixer for 6 minutes or until light and pale. Pour a thin stream of syrup down the side of the egg mixture, while motor is running, and whisk until thick, pale and foamy. Halve the mixture. Fold 1 slab (100g) melted dark chocolate into one half of mixture and ½ can (200ml) coconut cream into the other. Skim solid cream from chilled coconut milk (discard liquid). Whip coconut cream to stiff peaks, halve and gently fold into both mixtures until smooth. Pour chocolate mixture into loaf tin and freeze until just set. Add coconut layer and freeze until fully set. Unmould and serve, with toasted coconut flakes and drizzled dark chocolate. SERVES 10-12 pnpfreshliving.com

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WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

This mousse-like frozen treat gets better with every bite!

A SWEET DEAL CHOCOLATE AND DATE SKILLET COOKIE WITH NAARTJIE ICE-CREAM

ice-cream (use nondairy or frozen yoghurt if you like), slightly defrosted/softened

A giant gluten-free, dairy-free and sugar-free chewy cookie! Dates give this treat the yum factor it deserves.

Skillet cookie: 1½ cups (200g) gluten-free flour mix (or regular flour if you’re not gluten intolerant) ¾ cup (150g) xylitol or Sweetly sugar substitute ½ cup (125ml) bottled apple sauce

Juice (60ml) and grated peel of 2 naartjies 1 tub (2L) vanilla

2 Tbsp (30ml) coconut oil, melted + extra for greasing 1 tsp (5ml) vanilla essence 1½ slabs (150g) dark chocolate, broken into chunks ¼ punnet (100g) medjool dates, stoned and chopped MAKES 1 LARGE 26CM COOKIE

Add naartjie juice and peel to ice cream. Mix in well and freeze. Preheat oven to 180°C and grease a 26cm cast-iron pan with coconut oil. Combine flour and sugar substitute. Combine apple sauce, coconut oil and vanilla in a separate bowl. Fold wet mixture into dry ingredients and mix

well to create a smooth, dough-like batter. Fold in chocolate chunks and chopped dates. Spread batter evenly into prepared pan, making sure the base is totally covered. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes, then serve in the pan with the ice cream on the side.

PAIR WITH ANNABELLE CUVÉE ROSÉ NON-ALC SPARKLING WINE, R90

WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

NEW

GOOD IDEA Add ½ cup (125ml) peanut butter to the batter for a nuttier taste! pnpfreshliving.com

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LIVE BETTER AND THRIVE! Let’s face it, getting healthy is a lifestyle. So let’s start with the basics. From the way you shop to getting the most out of do-good foods and energy-boosting exercise routines, follow our ultimate guide to healthy living TEXT: SAMANTHA PAGE PHOTOS: DONNA LEWIS RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: NADIA MEYER

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CONSCIOUS LIVING Deciding to live more purposefully happens for many reasons. Dramatic life changes like divorce, illness or retrenchment are catalysts, but it can also happen gently. Living consciously is about being more aware, listening to what your mind and body needs, and making more informed choices about what’s good for you and those around you. The focus shifts to what you need not just to survive but to thrive. Start by rethinking the way you shop and eat, exercise for energy instead of weight loss, and do something every day to feel your shift in focus. Here are a few easy guidelines:

10 WAYS TO RETHINK THE WAY YOU SHOP in season. Plus they taste fresher and are more affordable.

1

BE MINDFUL OF PACKAGING Many retailers are reducing the amount of packaging in which goods are wrapped. Pick n Pay has set a goal of 2025 to significantly reduce single-use plastic and packaging (straws, plastic ties etc), which end up in the oceans, landfills and waterways and are harmful to the environment.

4

BUY LOCAL The pandemic has created an urgency to support local companies facing downsizing, closure or retrenchment. When you go local, your purchases boost the economy and generate jobs here instead of sending those opportunities abroad.

expiration dates, only buying fruit and veg you have plans for, and using leftovers. TIP: “The trick is to be innovative with fruit and veg near their use-by date. For example, purée fruit and freeze for smoothies, or finely dice fruit to make a salsa for grilled chicken or fish,” says Pick n Pay dietitian Juliet Fearnhead.

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BRING YOUR OWN BAGS Plastic shopping bags also end up in landfills and the ocean. Many retailers no longer stock single-use plastic bags so shoppers have to bring their own. Recyclable bags are sturdier and better for the environment.

3

BUY IN-SEASON Dietitians can’t talk enough about the nutritional benefits of eating produce that’s

5

FOOD PRESERVATION For centuries, growing and preserving your own food was a vital part of living. Using salt, sugar, oil, vinegar and alcohol to cure, can, pickle, ferment and dry produce minimises waste by extending its life. Fermented foods are gut-healthy too.

CONVENIENCE VS COST Many shoppers are pressed for time so they opt for pre-cut fruit and veg, pre/par-cooked ready meals and individually wrapped items. While this might save time, it comes at a higher price – both in terms of budget and packaging ending up in the environment.

8 6

BUY LESS, SAVE MORE According to Averda waste management, South Africans throw away about 10-million tons of food a year! Reduce the amount of food you waste by checking sell-by and

SHOP ONLINE A Nielsen IQ study conducted in January this year found that 30% of SA consumers’ grocery spend moved online in the last year. During a pandemic it’s the safest choice, but online shopping also saves you time and money (no fuel or parking costs).

9

SALES BEWARE It’s easy to get sucked in by sales… it’s a limited offer, the goods are exclusive, you don’t want to miss out. But most of the time you don’t need those items. If you require a phone for work, the purchase is justified; if you’re buying a new device to stay on trend, it’s not. If your inbox is filled with flyers about upcoming sales, unsubscibe – or if you’re easily swayed in-store, shop online instead. Also, use an app like Mint to see where you’re overshooting your budget, so you know where/how to cut back.

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WEEKLY MEAL PLANNING This increases your chances of making better food choices. You can control portion size, kilojoules, salt, sugar and fat – and remove the stress of what to cook every day. It’s also a great way to stick to a budget as you’re less likely to buy fast food. TIP: “You need to have the right foods to put together. Stocking your fridge with healthy choices sets you up for success,” says Juliet. pnpfreshliving.com

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YOU ARE WHAT YOU EAT

A big part of leading a healthy lifestyle is about what you put into your body. Here are some of the do-good staples to stock up on. Good carbs: Oats, legumes, barley, buckwheat and wholegrains are unrefined, making them fibre-rich, which aids in digestion. Carbohydrates are also the main source of energy for your body. Fruit & veg: Sweet potato, berries, dark leafy greens (kale, spinach, and Swiss chard), bananas and beetroot are packed with vitamins and minerals that repair cellular damage, strengthen bones and boost your immune system. Good fats: Eggs, avocados, olive oil, canola oil, nuts, seeds and omega-rich fish (salmon, tuna, mackerel and sardines) help lower cholesterol levels and the risk of heart disease. Pantry: High-fibre and protein-filled canned beans, heart-healthy olive oil and beneficial natural flavour-boosters such as balsamic vinegar, cayenne pepper, cinnamon, honey and apple cider vinegar.

LINGUINE WITH AVOCADO, LIME AND TOMATO All your favourite guacamole ingredients on a bed of fibre-rich wholewheat pasta.

GOOD IDEA Swap pasta for bulgur or buckwheat, bulk it up with more leafy greens like kale, or add healthy fats like canned or fresh tuna.

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400g wholewheat linguine (or any other wholewheat pasta) Glug olive oil or coconut oil 1 red onion, chopped 2 cloves garlic, minced 1 chilli, deseeded and chopped (optional) 2 punnets (350g each) PnP tomato medley Pinch brown sugar 2 Tbsp (30ml) balsamic vinegar Salt and milled pepper ½ packet (100g) baby spinach

Juice (60ml) and grated peel of 2 limes 2 avocados, cubed Handful fresh coriander, chopped SERVES 4 Cook pasta according to packet instructions. Heat oil in a pan over medium heat and fry onion for 3-5 minutes until soft. Add garlic, chilli (if using), tomatoes, sugar and balsamic, and fry for another 3-5 minutes. Season. Toss through spinach, lime juice and grated peel, then stir into cooked pasta. Serve warm, topped with avocado and coriander, or as a cold pasta salad.

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ENERGYBOOSTING WORKOUTS Now that we’ve got nutrition covered, get moving with fun, functional and free exercises that yield big benefits

#1 Dance like nobody’s watching

#2 Skip your way to good health

#3 Power walk to get around

Dancing is the best thing you can do for your body, according to a Time magazine report. All that twisting and twerking, shimmying and shaking burns more kilojoules in less time than you might think – and it’s more fun than running on a treadmill. According to a study at Brighton University in the UK, you can expend 1.255 kilojoules every half hour, which exceeds or meets the amount of energy you burn during a gentle run or swim. You might be worried about your technique or rhythm, but dancing is something you can do in the privacy of your home – as long as you’re moving every part of your body to an upbeat tune, this heart-pumping activity will reward your body with energy. It also boosts endorphins, lowering stress and helping to reduce anxiety and depression.

Haven’t used a skipping rope since you were a kid? There’s good reason to start again – especially as it’s convenient, cheap and easy, and can be done safely at home. It’s one of the best cardio/aerobic exercises, increasing your heart rate, which reduces the risk of heart disease and stroke. Regular skipping also tightens your core muscles, tones calves, builds stamina and improves lung capacity, plus, on average, you can burn 836 kilojoules in a daily 10-minute session (more effective than brisk walking). Long work hours and a demanding home life can leave energy levels depleted, but the more you skip, the more your stamina increases and fatigue starts to wane. Aerobic exercise increases blood circulation to body and brain, so it can also help reduce anxiety and depression.

No equipment, no athletic ability, no trainer required. Interested? For years, doctors and fitness experts have talked about the benefits of a brisk walk. Power walking is the amped-up version, which reduces the risk of high blood pressure, high cholesterol and pre-diabetes. Bone health is also greatly improved and it’s an instant mood booster that takes you outdoors where you can soak up vitamin D (sunshine). It’s simple to do and you only need two things: speed and arm movement (arms bent at elbows, fists propelling the body forward). Start small but keep increasing your pace and duration, swinging your arms as you walk. Wear the proper gear – especially the right shoes – and track your progress. * Consult a doctor before starting any new exercise.

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GRANOLA BARS CHEWY, NUTTY AND DELICIOUS TO FUEL YOU THROUGH THE DAY 5-INGREDIENT GRANOLA BARS Heat 1 cup (250ml) nut butter and ¼ cup (60ml) honey or maple syrup over medium heat. Add 7-10 finely chopped medjool dates and blend with a stick blender until smooth (optional – you can leave it chunkier). Stir in 2½ cups (275g) rolled oats and ¼-½ cup (60-125ml) mixed dried fruit. Mix until fully incorporated. Press

mixture into a 20 x 15cm baking tray lined with baking paper. Sprinkle with ¼ cup (60ml) chopped dark chocolate or chocolate chips. Refrigerate for at least an hour or until set. Cut into bars. MAKES 6-8 BLUEBERRY AND BANANA BARS Combine ¼ cup (60ml) maple syrup or honey, 2 mashed bananas, 2 Tbsp (30ml) chia seeds and 1 tsp (5ml) vanilla essence. Allow chia seeds to hydrate (swell) for about 15 minutes. Add 1 cup (250ml) rolled oats, 1 cup (160g) nuts of your choice and 1 tsp (5ml) baking powder, and mix well. Fold in 1 cup (80g) blueberries. Press mixture into a 20 x 15cm baking tray lined with paper. Bake at 180°C for 20-30 minutes. Cool completely before cutting into bars. MAKES 8-12

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Y T E H G LT A E

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PROTEIN BALLS These no-bake treats are great as a lunchbox snack or on-the-go nibble! Each variation makes about 10 balls. BASE RECIPE: Dark chocolate and coconut

Snacks to keep you going

½ cup (125ml) honey 2 Tbsp (30ml) cocoa powder (or chocolate protein powder) ¼ cup (60ml) chopped dark chocolate ½ cup (125ml) rolled oats 3 Tbsp (45ml) nut butter of your choice 1 Tbsp (15ml) chia seeds ½-1 cup desiccated coconut, for rolling

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Blitz ingredients in a food processor or blender for 8-10 minutes. Scoop 1½ Tbsp of mixture and roll into a ball. Repeat with the remaining mixture. Roll balls in coconut (for the variations below, this is optional). Set in the fridge for about 10 minutes.

VARIATIONS: 1. BANANA AND PEANUT BUTTER Replace honey, cocoa powder and chocolate with: 1 mashed banana, 3 Tbsp (45ml) peanut butter, ½ tsp (3ml) cinnamon and a pinch nutmeg. Use 1 cup (110g) oats. 2. APPLE, NUT AND CINNAMON Replace honey, cocoa powder and chocolate with: 1 grated Granny Smith apple, ½ cup (80g) almonds or pecan nuts, 7 pitted and chopped medjool dates and 1 tsp (5ml) cinnamon. 3. BEETROOT AND ALMOND Replace honey, cocoa powder and chocolate with: 2 Tbsp (30ml) beetroot powder, 7 pitted and chopped medjool dates, ½ cup (80g) almonds and 2 Tbsp (30ml) coconut oil.

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4. APRICOT Replace cocoa powder and chocolate with: 1½ cups (200g) dried apricots, ½ cup (80g) almonds or cashew nuts and grated peel of 1 lemon. Use 2 Tbsp (30ml) honey. 5. STRAWBERRY Replace honey, cocoa and chocolate with: 1 cup (16g) freeze-dried strawberries, 1-2 cups (80g) almonds or cashew nuts, 7 pitted and chopped medjool dates and juice (60ml) of 1 lemon.

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For help with low-cost meal plans and healthy recipes, contact the dietitian at healthhotline@pnp.co.za

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CONSCIOUS LIVING

Make these simple changes for a happier, healthier you! 1. Take an ‘awe’ walk Happiness guru Gretchen Rubin recently wrote a blog post about a new study that reported on the benefits of taking in the small wonders of nature as you walk. It could be an unexpected rainbow, a busy squirrel or a plant pushing through a crack in the pavement. Consciously observing grounds you in the moment and is good for your heart, health and mood. 2. Easy swaps Making drastic changes during a period of drastic change can be unsettling. Instead, incorporate small,

manageable, practical changes, such as: Season for flavour, replacing salt with chilli, paprika, garlic or herbs. Drink decaf coffee or herbal tea. Too much caffeine can make you jittery. Replace meat with mushrooms or lentils for a healthier but just as hearty alternative. 3. To the power of 10 Wait! Before you dish a second helping or reach for a doughnut, count to 10 and ask yourself, “Am I hungry?” Many people eat when they’re bored, frustrated or stressed. Tuning in to your true feelings helps

you make better, healthier decisions. 4. Make a ta-da list! Instead of a to-do list, which is overwhelming, a ta-da list celebrates what you’ve actually accomplished, how far you’ve come and gives you a sense of pride and purpose. 5. Switch it off Limiting screen time is good for everything, from better sleep to reducing eye strain. Take it a step further: cleanse your timeline and the people you follow with the purpose of retaining only positive, enriching, empowering content.

GOLDEN BREAKFAST SMOOTHIE Makes you feel good from the inside out! 3 bananas, chopped and frozen 1 pineapple or mango, chopped and frozen ¼ cup (25g) rolled oats Juice (160ml) and grated peel of 2 oranges 1½ cups (375ml) coconut milk or low-fat milk 1 small knob fresh ginger, grated 1 tsp (5ml) each ground cardamom, turmeric, cinnamon and cayenne pepper Honey, to taste PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

5 WELLNESS HACKS YOU WON’T WANT TO MISS

MAKES 1.5L Combine all ingredients in the blender jug. Blitz until smooth, adding more coconut milk or water if it’s too thick for your taste. Stir in honey and serve.

TRY THIS PnP cold-pressed juices and shots are packed with health-boosting goodness. R24.99 each

immune boosting 100 | Fresh Living – Spring 2021

95-Conscious Eating COR 1.indd 100

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2021/08/20 14:22

WTA/1014481

Ads DPS.indd 6

2021/08/21 08:43

GET INSPIRED {GET HEALTHY} TITBITS, TRENDS AND STUFF WE LOVE

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KIMCHI PIZZA Guaranteed to elevate brunch to a whole new level! Kimchi is delicious and good for your gut too.

GOOD IDEA Swap out the broccoli for baby pak choi.

Glug olive oil 1 punnet (250g) exotic or portobellini mushrooms ½ red onion, sliced ½ jar (200g) marinara (tomato) pasta sauce 1 Tbsp (15ml) miso paste 1 tsp (5ml) fish sauce 1 Tbsp (15ml) honey or brown sugar 200g store-bought bread dough or 1 ready-made pizza base Salt and milled pepper 1 cup (90g) mozzarella cheese, grated ½ pack (150g) PnP Tasty Stem broccoli, blanched 3 eggs 1 cup (250ml) kimchi, roughly chopped Sliced avocado and spring onion, for serving SERVES 4

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102 | Fresh Living – Spring 2021

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We know how hard it is to get healthy and, more importantly, to stay healthy. Don’t fret – there’s no need for a major overhaul to get started. All it takes is one small thing at a time to get you on the road to living better… Ditch the salt, swap to one plant-based meal a week or simply try alternatives to sugar. Whatever you choose, it only takes small changes to create a good habit. Flip to page 95 for our easy guide on conscious living to help get you going.

Preheat oven to 200°C. Fry mushrooms and onion over medium heat for 5-8 minutes, until tender. Combine pasta sauce, miso, fish sauce and honey. Spread sauce evenly over pizza base and season. Scatter half the cheese on the base and add broccoli. Bake for about 10 minutes. Crack eggs on top, add remaining cheese and mushrooms and bake for 10-15 minutes. Top pizza with kimchi, avo and spring onion to serve.

pnpfreshliving.com

2021/08/20 14:27

GET INSPIRED

October is breast cancer awareness month

When you buy a pink punnet of mushrooms at Pick n Pay during October, you’ll be helping hundreds of women whose lives have been changed by breast cancer. R1 from each punnet sold goes to Reach for Recovery’s Ditto Project, which provides silicone prostheses to women who have had mastectomies but cannot afford breast reconstruction.

LOVIN’ LUNCH These days, packing a plant-based lunchbox is as easy as slapping together a sandwich or roll with all the delicious plant-powered protein goodness you need

Gudness plant-based cold-cut sandwich slices, available in original, olive, smoked, piquanté peppers and chives Available at selected PnP stores

Herbivore plant-based herbiwors (sausage)

GO HAWAIIAN!

Win 1 of 12 A1 Fruit Water hampers!

Make a quick salsa to serve over your herbiwors “boerie” roll. Mix cubed pineapple, finely chopped chilli, red onion and coriander with a splash or two of red wine vinegar.

OH? THAT’S NEW… GIVE THESE PLANT-BASED “MEATS” A GO

Quench your thirst with the natural fruit infusion and flavours of A1 Fruit Water. This delicious drink is made by infusing sparkling water with a splash of fresh South African-grown fruit (lemon, mandarin or grapefruit), creating a healthy, tasty and refreshing drink that is pure natural hydration. It’s sugar- and sweetener-free, has zero calories and no preservatives, so you can enjoy this sparkling fruit water guilt-free all year round. 12 lucky Fresh Living readers will win an A1 Fruit Water hamper worth R250 each. To enter, turn to page 105. Keyword: A1 Water

102-Get Inspired Get COR 2.indd 103

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The gluten-free vegan Herbivore range looks and cooks like the real thing: 1. Burger patties 2. Bangers 3. Herbiwors 4. Mince

2021/08/20 14:28

Just a click away! To keep up with your busy schedule, the Fresh Living team brings you tried-and-tested recipe inspiration when you need it most. Whether it’s on socials or our tailor-made mailer, get all the trusted recipes you know and love at your fingertips

1

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Become a pro with our step-by-step videos, take part in our polls and share your foodie creations with us – just tag #FLGrams and you could be featured online or in the mag. Follow, like and share…  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

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AT A GLANCE { RECIPE INDEX } = Vegetarian

{

COMPETITION & RECIPE INFO

= Diabetes friendly

GIVEAWAY ENTRY DETAILS STARTERS, SALADS, SOUPS AND SIDES 14 Greens & grains salad with caramelised coconut and tropical curry dressing 24 Prawn & chorizo cocktail 25 Baked crab and jalapeño dip bread bowl 26 Curried chicken liver pâté with crispy bacon 26 Pickled devilled eggs 45 Bruschetta with lemony basil peas 46 Pickled cucumber, radish and mint noodle salad with cashews 48 Spring greens galette with whipped feta 49 Potato caesar salad 57 BBQ-basted brinjal 57 Mushrooms and corn riblets 64 Chilli chicken hot wings 74 Grilled romaine hearts with blue cheese dressing 86 Golden kidney bean broth MAINS 12 Jerk chicken and pineapple traybake 18 Tuna melt pasta bake 18 One-pot chilli con carne meatballs 19 Chicken burrito rice bowls 20 Greek-style tomatoey beans and feta bake 21 Golden curried lentil and chickpea fritters 47 Dealer’s choice summer tortilla pizzas 53 Soy-marinated steak 55 Curried chicken in buttermilk marinade 55 BBQ pork ribs 62 Mexican coriander-lime spatchcock chicken 65 Cheese & chilli pineapple chicken burgers 65 Honey, sesame and ginger chicken espetadas 66 Lemon and herb chicken pieces 72 Sweet potato “steaks” with chilli-lime and coriander dressing 83 Soy-basted brinjal wedges 84 BBQ-basted cauliflower

kebabs on pitas 85 Bulked-up pea risotto 87 Tomato tofu fried rice with mushrooms 97 Linguine with avocado, lime and tomatoes 102 Kimchi pizza BAKING, SWEET TREATS AND DESSERTS 15 Easy passion fruit mousse 24 Cheat’s chocolate and caramel tiramisu jars 51 Chocolate and raspberry tart 51 Passion fruit yoghurt tea loaf 51 Old-school blueberry and coconut chewy biscuit bars 90 No-bake berries and cream cheesecake 90 Skinny banoffee phyllo stacks 91 Lemon meringue yoghurt pie 92 Chocolate coconut parfait 93 Chocolate and date skillet cookie with naartjie ice-cream 98 5-ingredient granola bars 98 Blueberry & banana bars 99 Protein balls (6 flavours) DRINKS 40 Pineapple and lime frozen margarita 100 Golden breakfast smoothie OTHER 13 Mango sambal 45 Spanish marinated feta 45 Marinated olives, cumin gouda and sun-dried tomato 50 Basic oil-based marinade with Asian, Moroccan, tropical & zingy twists 54 Buttermilk marinade with Malay and French twists 56 Basic BBQ sauce with Korean, Spanish & tropical twists 56 Basic green sauce with French, North African, Italian & Argentine twists 60 Spice rubs – lemon chilli, Moroccan, Cajun, Malay 101 Hawaiian salsa

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To enter one of our giveaways, SMS the keyword and answer, if applicable, followed by your name and address to 45907 (SMSes cost R1.50). Unless otherwise specified, the closing date is 15 November 2021.

GIVEAWAY RULES 1. The promoter of this giveaway is Fresh Living. 2. This promotional giveaway is open to residents of the Republic of South Africa who are in possession of a valid SA identity document, except for any family/relative, business/professional associate or personal associate of the promoter or its associated companies, advertising and promotional agencies, or a supplier of goods or services in connection with this promotional giveaway, as well as persons under the age of 18 years (except for children’s giveaways). 3. There will be one random draw, with the winner(s) to be chosen within seven working days of the competition’s end date. 4. By entering the competition, each winner agrees to supply all necessary documents to support the competition rules (including, but not limited to, a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter shall have the right to withhold the prize. 5. The promoter will endeavour to contact each prize winner three consecutive times using the contact number supplied. Should the winner not respond within three days of the first attempt at contact the prize will be forfeited and another winner will be selected in accordance with the rules. 6. Winners’ details will be forwarded to the suppliers of the prize. By entering our competition, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone.

}

7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change the rules of the giveaway should the need arise. The promoter can change the rules throughout the duration of the giveaway. 9. The judges’ decision is final and no correspondence will be entered into. 10. Participation in the giveaway constitutes acceptance of the rules. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of any network or computer hardware or software failure of any kind. Proof of sending will not be accepted as proof of receipt. 12. The giveaway promoter and its affiliates are not responsible for any problems or technical malfunction of any phone network, computer system, server or provider which may have hindered entry into this giveaway.

RECIPES

* All recipes are tested in a conventional oven. If you are using a fan oven consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C. * The nutritional analyses that appear on recipes don’t include serving suggestions or salt and pepper, which you can add to taste. * For additional recipes, health and nutritional advice, as well as updates on in-store offers and competitions, visit pnp.co.za. You’ll be able to use our store search and shop online.

PRODUCTS AND INGREDIENTS Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next, depending on seasonality and supply chains.

PHOTOSHOOTS Props used in photoshoots may not be available in Pick n Pay stores and are for styling purposes only or the stylist’s own.

SUGAR SUBSTITUTES AND ALTERNATIVES Honey: Not only sweet, it’s loaded with health benefits and ensures

quicker browning and more moisture in baked goods. Substitute 1 cup regular sugar with ½ cup honey, and reduce the amount of other liquids used in a recipe by ¼ cup (60ml). Apple sauce: Contains less calories and is high in fibre. Look for unsweetened brands. Substitute 1 cup (250ml) regular sugar with 1 cup (250ml) apple sauce, or equal parts depending on recipe quantity, and reduce the amount of other liquids used in a recipe by ¼ cup (60ml). Coconut sugar: Sourced from the sap of coconut palms, it has a lower GI than cane sugar. Substitute 1 cup (250ml) regular sugar with 1 cup (250ml) coconut sugar, or equal parts depending on recipe quantity. Maple syrup: Using this, you can cut down your sugar consumption by about 33%. Substitute 1 cup regular sugar with ¾ cup (180ml) maple syrup, and reduce the amount of other liquid in a recipe by ¼ cup (60ml) for every cup of syrup used.

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2021/08/23 15:33

LLUSTRATION: PATRICK LATIMER TEXT: MELISSA NDLOVU

SPOTLIGHT

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NEW,

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