IOL Food - Autumn Issue - 10 - March 2021

FOOD ISSUE 10 | MARCH 2021

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FROM THE EDITOR 4 SEASONAL FOODS

AUTUMN PICNIC

WHAT TO PLANT IN AUTUMN

AUTUMN BREAKFASTS

AUTUMNAL COCKTAILS

GREEN FOOD IN AUTUMN

YELLOW FOOD IN AUTUMN

RED FOOD IN AUTUMN

CONTACT US PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford renata.ford@inl.co.za DESIGN | Mallory Munien mallory.munien@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES Charl Reineke | charl.reineke@inl.co.za GENERAL ENQUIRIES | info@anapublishing.com

I ALWAYS look forward to March. It’s the month that reminds us that the dog days of summer are finally over and to get ready for a new season- autumn.

Autumn has always been my favourite season. It’s never cold nor is it too hot. The days are shorter and I somehow find myself wanting to spend more time in the kitchen.

And while it may not have the most exciting seasonal produce, it is one where I do the most cooking.

It is with that in mind that we curated this month’s FOOD magazine, by finding all the food that is in season and sourcing the recipes that bring out the best qualities of autumn produce.

I am a big fan of seasonal eating and have found that cooking seasonally, helps me be healthier and saves me a whole lot of money.

People always think that food in the colder months should be brown, sludgy and boring.

But it really isn’t. Hence we have nine pages that have green, yellow and red seasonal foods and how best to cook them. Your plate will be so colourful, one would think it’s spring all over again.

In other news, FOOD is officially an award winning magazine. Our avodaco themed edition from July 2020 was awarded Avo Ambassador 2020 by the SA Avocado Growers Association, which is fantastic! We loved the work we did with that magazine and I sure hope you will go back to it as it is avocado season again. Enjoy this month’s edition and have a blast cooking up a storm. Let’s Get Cooking!

Buhle

@Buhlebonga

AUTUMN’S SHINING STAR: BRUSSELS SPROUTS THESE doll-size cabbages are not as sturdy as the larger variety and benefit from more gentle care. Here’s how to choose and prepare them, whether it’s for a holiday feast or a week-night dinner.

CHOOSE

If buying a whole stalk, check the spaces between the sprouts and the stalk for mould or dampness. On or off the stalk, look for sprouts that are compact, with tight leaves. You can tell how freshly cut sprouts are by examining the stem end: It should look dry, but not brown.

STORE

Chef, culinary activist and author Preeti Mistry notes that if you buy them on the stalk, you can keep them in a dry, cool place for a few days. Once off the stalk, keep them in the fridge. To freeze, first blanch washed and trimmed sprouts in boiling water for 3 – 5 minutes,chill on ice, drain and allow to dry. Cook from frozen.

COOK

Brussels sprouts can be eaten raw, shredded and dressed or marinated, especially when fresh. If you’re buying them from the grocery store, or you know they’re more than a few days old, blanching, steaming, roasting, grilling or sautéing will temper their strong flavour.

Halved sprouts can be tossed in oil, salt and pepper and roasted. Cutting a small crosshatch into the trimmed ends before steaming or blanching helps their firm cores cook more quickly. Steamed sprout petals can be added to soups as a garnish; add blanched, quartered or halved sprouts to soups or stews in the final few minutes of cooking. Or cut them in half and slice into thinner pieces before sautéing quickly.

SEASON

Sprouts pair well with stronger seasonings and sauces. | The Washington Post

4 SEASONAL FOODS YOU SHOULD BE EATING LUTHO PASIYA

WITH autumn here, you might be seeing some seasonal favourite foods popping up at restaurants and on grocery shelves.

As someone who grew fond of food, I always encourage myself to learn which foods are in season and try to choose seasonal foods whenever possible.

This season is no exception, there are so many amazing dishes you can create using seasonal produce.

Eating produce that is in season is also a great way to save money and be more creative in the kitchen.

Let’s take a look at some of the autumn foods you should be eating throughout the cooler, darker days.

cancers, diabetes, and other health problems, such as constipation.

She says that if you want to add more whole grains to your meals, you must change your cooking style to include more whole grains and boost the dietary fibre content of meals. Partner with whole grains with vegetables – brown rice and vegetable stir-fry or a whole-wheat pita stuffed with salad, or fortify mixed dishes with high-fibre ingredients – add bran or oatmeal to meatloaf, or toss cooked quinoa or wheat berries into a salad.

LEAVES AND GREENS

HERBS

Autumn herbs are fragrant, aromatic, and can make your cooking delicious, provided you know which herbs to use and how to use them. They can be used in both their fresh and dried forms, and examples of herbs include parsley, chives, thyme, basil, dill, oregano, rosemary, sage, and celery leaves.

Leafy greens are full of essential vitamins and minerals that offer a variety of health benefits. They can also be easily incorporated into a wide range of meals to add depth and balance to a dish. The likes of a rocket, kale, hardier lettuce leaves, and various others, will still be growing as the weather turns cool, so the salad can remain on the menu well into autumn.

WHOLE GRAINS

FRUIT

According to dietitian Sarah Klemm, from Eat Right, adding more whole grains to your family's meals is a smart move. Not only do whole grains provide vitamins, minerals, and other nutrients needed to keep you healthy, but they also contain dietary fibre, which may help reduce your risk of heart disease, some

With so many fresh fruit varieties available, the options are endless for both sweet and savoury dishes. Whether you like turning autumnal grapes, plums, or apples into a morning drink with a little help from your juicer, or you're looking for a way to style up your salad, fruits are important, especially for your health.

PACK AN AUTUMN PICNIC The mild days of Autumn are perfect for eating outdoors. Here are our picks of tasty and portable food, perfect for the season

CITRUS SALAD WITH AVOCADO (SERVES 4) Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 1/2 teaspoons finely chopped shallot 1 teaspoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 medium oranges, preferably a mix of varieties such as cara cara, blood and navel Flesh of 1 ripe avocado, thinly sliced 1/4 cup fresh coriander leaves, for garnish Method: Whisk together the oil, lemon juice, shallot, honey, salt and pepper in a liquid measuring cup to form an emulsified dressing.

Slice off the top and bottom of an orange, standing it on one cut end.

Make a series of downward cuts as you work around the fruit, to remove the peel and all white pith.

Repeat with the remaining oranges, then slice them crosswise into thin rounds. Discard any pits.

Arrange the orange slices on individual plates. Fan out or arrange the avocado on top.

Drizzle each portion with the dressing and scatter coriander leaves over the salads, and serve.

LEMON SQUASH Ingredients: 10 lemons 4 cups water 3 cups sugar Method: Use a vegetable peeler or channel knife to zest 4 of the lemons.

Bring the water to a boil in a large, wide pot over high heat, then add all the lemons, including the zested ones, and the strips of lemon peel.

Cook for 2 minutes, then transfer the lemons to a bowl to cool.

Reserve 2 cups of the lemon cooking water and the boiled strips of lemon peel in a separate medium-sized saucepan.

When the lemons are cool enough to handle, cut them in half, then juice them into a large measuring cup, straining and discarding the pulp, seeds and spent lemon halves. The yield should be 1 to 1½ cups.

Add the sugar to the lemon cooking water and lemon peels in the saucepan. Bring to a boil over high heat, cook for 5 minutes then remove from the heat. Discard the lemon peels, or reserve them for candying. Stir in the fresh lemon juice until well mixed. Fill the jars, leaving a 0.5cm head space. Wipe the jar rims well and place the lids and rings, tightening until just secure. Process for 10 minutes in a boiling-water bath, starting timing from the moment the water returns to a boil.

Remove the jars from the water bath, setting them upright on a folded towel to cool completely.

FRUITS AND VEGETABLES TO PLANT IN AUTUMN AND HOW TO COOK WITH THEM LUTHO PASIYA

Gardening is a great way to get the whole family involved in the meal prep process

AUTUMN is upon us. As the nights get longer and the days cooler, it is essential to make sure that you and your family are getting as many of the right vitamins and nutrients as possible, to keep you healthy this season.

While you prepare your home and wardrobe for the cooler weather, keep in mind that this is also an ideal time to grow your own fruits and vegetables.

Growing your own produce can help with your appreciation for fresh foods and the intake of the nutrients your body needs from those foods. Gardening is also a great way to get the whole family involved in the meal prep process – everyone can help care for the plants, harvest the crops and prepare the meals with your own home-grown food.

Growing your own fruits and vegetables also provides a wide range of benefits, which include no or reduced pesticides, no genetically modified organisms, lower grocery bills, enhanced mood, reduced stress, improved heart health, increased self-esteem, and increased production of vitamin D due to sun exposure.

If your home or backyard has space for a garden, consider planting some of these fruits and vegetables this autumn.

Vegetables: Broccoli, Cabbage, Cauliflower, Brussels sprouts, Lettuce, Carrots, Leeks, Turnips, Parsnips.

Fruits: Plums, Lemons, Apples, Oranges, Watermelon, Avocados, Figs, Grapes, Granadilla, Naartjies, Grapefruit.

How can you add some autumn flavour to your meals? Cookbook author and recipe developer, Julia Turshen shares, below, her favourite autumnal foods to cook with.

APPLES

You can serve the savoury ones alongside roast chicken or pork chops, or on toast that you’ve slathered with goat cheese or ricotta. The sweet ones can be offered in the morning to make usual oats less usual, or for dessert with ice cream.

BRUSSELS SPROUTS

The polarising vegetable can also take on so many forms and lend themselves well to strong flavours.

Peel the leaves off each sprout, roast quickly, and top with salty pecorino cheese and bright lemon juice.

These are incredibly good and can be served on their own as a snack (like kale chips, but better) or as a side dish. You could even toss them with cooked pasta and call it a day. Or you can skip cooking altogether.

Just combine thinly sliced raw sprouts with crumbled gorgonzola and chopped, toasted hazelnuts for a rich salad.

CAULIFLOWER

With its sturdy florets, cauliflower can also stand up to big flavours. Roast a whole head broken into pieces until they’re browned and crisp at the edges and toss with butter and hot sauce. Or roast and drizzle with a simple cheddar cheese sauce (like nachos sans the chips).

Spiced pumpkin smoothie (Serves 2) Ingredients: 2 cups spinach 2 cups almond milk 2 ripe pears, cored ½ cup pumpkin purée ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons almond butter Method: Warm almond milk in a saucepan until steaming. Place spinach and warm almond milk in a blender. Purée until smooth.

Add remaining ingredients and blend again. Divide between two glasses or jar and serve.

Ginger and carrot spelt porridge (Serves 6) Ingredients: 200g spelt flakes 2 cups (500ml) carrot juice 2 tsp grated fresh ginger 1 tsp ground cinnamon 2 cups (500ml) water 1 cup (250ml) milk 2 tbs maple syrup 2 tbs bee pollen 2 tbs sunflower kernels, toasted Dehydrated berries or dried cranberries and redwood sorrel leaves, to garnish Method: Add the spelt flakes, carrot juice, ginger, cinnamon and water to a saucepan. Bring to a simmer and cook, stirring occasionally, for 16 minutes or until the flakes have absorbed the liquid. Check on the porridge from time to time throughout the cooking – if you feel it’s getting a little dry, simply add a little extra water. To serve, divide the hot porridge among bowls, pour over the milk and maple syrup and scatter over the bee pollen and sun flower kernels.

Garnish with a few dehydrated berries and some redwood sorrel or beetroot leaves.

Quinoa and Vegetable Egg Bites (Serves 6)

Ingredients: 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 1 red bell pepper, diced 112g portobello or cremini mushrooms, coarsely chopped 3/4 teaspoon kosher salt

2 cloves garlic, minced 1 teaspoon smoked paprika 3 cups packed (85g) fresh spinach, coarsely chopped 6 large eggs 1 cup cooked, cooled quinoa, preferably red 1/3 cup (28g) grated Parmesan cheese 1/4 teaspoon freshly ground black pepper Method: Preheat the oven to 180 degrees with the rack in the middle. Line a 12-muffin tin with paper liners. Spray the inside of each liner with cooking oil spray.

In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the onion, pepper, mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables have softened, their water has evaporated, and they begin to brown, about 8 minutes. Stir in the garlic and paprika and cook, stirring, for an additional 30 seconds. Add the spinach and cook, stirring, until wilted. Remove the pan from the heat and let cool slightly. In a large bowl, whisk the eggs. Stir in the cooked vegetables, quinoa, Parmesan cheese, the remaining 1/2 teaspoon salt and the pepper. Using a 1/3 cup measure, distribute the mixture evenly among the muffin cups. Bake for 15 to 18 minutes, until set in the centre. Serve warm or at room temperature.

4 TIPS FOR MAKING WARM AUTUMNAL COCKTAILS It’s officially autumn and winter is well on its way, but that doesn't mean we can't sip on your favourite cocktail.

Here are some of our favoutie expert cocktail tips that will be sure to warm you up this winter.

TIP 1: MAKE SURE YOU HAVE THE KEY INGREDIENTS SORTED

The colder months must-have ingredients include darker fruits and spices like allspice, star anise and cinnamon, with fruits such as figs, dates and naartjies.

Stock up on these and you will have flavourful cocktails all winter long.

TIP 2: SPICE UP YOUR WARM BEVERAGE

If you’re not too keen on the heavy cocktails, you can do something super simple like giving an extra kick to your usual warm beverage. For example, you can turn your coffee into an Irish coffee with some whisky or add some Amarula or Kahlua to your hot chocolate.

TIP 3: TURN YOUR DESSERT BOOZY

This is especially helpful if you are entertaining and stuck on ideas for a warm winter dessert. You can use a cream-based liqueur in your home-made chocolate mousse or simply drizzle it over a store-bought option.

There is also such a thing as boozy brownies and whisky caramel sauce that can be used with some local favourites such as malva pudding.

The options are endless.

TIP 4: ADD A KICK TO YOUR WINE

Even though it’s not exactly a cocktail, glühwein is a great way to spice up your red wine and kick off winter with a flavourful bang. The key ingredients for making this can usually be found in any well stocked kitchen - a bottle of dry red wine, orange zest, sugar, cloves, cinnamon sticks and star anise. Look up an easy recipe for this drink and you will be well on your way to warming up from the inside.

PORTLY PEAR (SERVES 4-6) Ingredients: 6 berries 2 cinnamon sticks 4 whole cloves 6 black peppercorns 1 1/2 cups pear nectar 1 1/2 cups ruby port 4 ripe pears, peeled, cored and quartered (optional) Stripped peel from 1 orange 1 cup brandy 1/2 teaspoon bitters Nutmeg, for garnish (optional) Method: Fill your serving cups with hot water to keep them warm while you prepare the drink.

In a small pan over medium heat, toast the berries, cinnamon, cloves and peppercorns until fragrant, stirring frequently to ensure they don't scorch.

In a large pot over medium heat, warm the pear nectar and port. Add the quartered pears, if using. Add the toasted spices and orange peel to the mixture and bring to a simmer, then decrease the heat to medium-low. Let the drink infuse over the heat for 10 to 15 minutes, then add the brandy and bitters. Stir to combine, and let the drink warm up for 1 to 2 minutes. Ladle the drink into mugs. Garnish with a sprinkle of nutmeg, if using. (Reserve the pears to serve with ice cream.)

Green Recipes Green, Fresh and Super Healthy.

The delicious recipes made with green autumn produce

THAI GRANNY SMITH APPLE AND CHICKEN SALAD Granny Smith apples are great for so much more than apple pie, we hope you'll try this recipe out, it's so good.

Ingredients: 2 Granny Smith apples, julienned 1 cup coriander leaves 1 cup mint leaves ½ red onion, thinly sliced 3 shallots, chopped 500g chicken breast, grilled and shredded ½ cup cashew nuts, chopped Dressing 100ml lime juice 1 tsp sesame oil 3 tsp fish sauce ¼ cup Castor Sugar 2 Birdseye chillies, chopped 2 teaspoons black sesame seeds Method: Place the apple, coriander, mint, red onion, shallots, chicken and cashew nuts in a large bowl. Lightly toss to evenly combine all the ingredients.

To make the dressing, combine all the dressing ingredients in a small jar. Shake until well combined, and the sugar has dissolved slightly.

Pour onto the salad and toss well to combine.

BROCCOLI WITH BUTTER BEAN DRESSING (SERVES 4) Ingredients: 400g tenderstem broccoli 30ml olive oil 15ml lemon juice salt and pepper Butter bean dressing 400g tin of butter beans, drained 1 garlic clove, crushed 60ml olive oil 15ml lemon juice 30ml white wine vinegar a pinch of chilli flakes 125ml fresh parsley 60ml chopped chives salt and pepper Method: Boil the broccoli in salted water for five minutes, until just tender, then plunge into ice water. Drain well and pour over the oil and lemon juice.

Season with salt and pepper. Set aside.

Dressing: Combine all the ingredients in a processor and blend until smooth.

Check for seasoning. Pour over the cooked broccoli.

MARMALADE-GLAZED GREEN BEANS (SERVES 6) Ingredients: avocado oil, for frying 450g brussels sprouts, dried, halved, and trimmed flaky sea salt CIDER VINAIGRETTE 1/4 cup extra virgin olive oil 2 tablespoons apple cider vinegar 3 tablespoons honey 1 tablespoon apple butter or fig preserves 1 medium shallot, grated 1 tablespoon fresh thyme leaves 1 teaspoon orange zest kosher salt and black pepper 1 pinch crushed red pepper flakes Method: In a medium Dutch oven, heat 1 inch of oil over medium-high. When the oil shimmers, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towellined plate. Sprinkle with sea salt. Repeat with the remaining sprouts. To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper. To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette.

SHREDDED BRUSSELS SPROUT SALAD WITH WARM CIDER VINAIGRETTE (SERVES 6) Ingredients: avocado oil, for frying 450g brussels sprouts, dried, halved, and trimmed flaky sea salt CIDER VINAIGRETTE 1/4 cup extra virgin olive oil 2 tablespoons apple cider vinegar 3 tablespoons honey 1 tablespoon apple butter or fig preserves 1 medium shallot, grated 1 tablespoon fresh thyme leaves 1 teaspoon orange zest kosher salt and black pepper 1 pinch crushed red pepper flakes Method: In a medium Dutch oven, heat 1 inch of oil over medium-high. When the oil shimmers, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes.

Transfer to a paper towel-lined plate.

Sprinkle with sea salt. Repeat with the remaining sprouts. To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper.

To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette.

Yellow Recipes Whether a light yellow or a deeper, golden and even orangey-yellow, this colour is very synonymous with all things autumn.

And these recipes show you how to get the best out of this food.

SHEET PAN PERSIAN-STYLE STUFFED BUTTERNUT SQUASH WITH BROCCOLINI AND CARROTS (SERVES 8)

Ingredients: 2 butternut squash, halved lengthwise 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 3/4 teaspoons fine sea salt, divided Freshly ground black pepper 1 1/2 cups cooked jasmine or basmati rice (may substitute brown rice or another cooked grain of your choice) 1 cup cooked or no-salt-added canned lentils, drained and rinsed 1 cup (112g) roasted unsalted pistachios, chopped 1/2 cup fresh orange juice 1/2 cup (84g) dried apricots, chopped 1/2 cup (84g) dried cherries (preferably tart) 1/4 cup packed fresh flat-leaf parsley leaves, chopped, plus more for garnish 3 cloves garlic, minced or pressed 224g skinny carrots (4 to 5), scrubbed, trimmed and halved lengthwise 1/2 teaspoon ground cinnamon 340g (2 small bunches) broccolini, trimmed and cut into 5cm pieces Pomegranate seeds, for garnish (optional) Method: Position a rack in the middle of the oven and

preheat to 220 degrees. Scoop out and discard (or reserve for roasting) the seeds from the squash. Rub the squash all over with 1 tablespoon of the olive oil, and season the cut sides with 1/4 teaspoon of the salt and a few grinds of pepper.

In a large bowl, combine the rice, lentils, pistachios, orange juice, apricots, cherries, parsley, garlic, and 1 tablespoon of the olive oil. Season with 1 teaspoon of salt and a generous amount of pepper, and stir to combine.

Arrange the squash on a large, rimmed baking sheet, leaving as much space between the halves as possible.

Spoon the rice mixture into the squash cavities, mounding it as needed. Arrange the carrots among the squash, drizzle with 1 tablespoon of the olive oil and season with the cinnamon and 1/4 teaspoon of salt.

Cover the baking sheet tightly with foil. Roast for 40 minutes, or until the squash is just tender when pierced with a fork. Remove the foil and push the squash and carrots together in the centre of the pan. In a large bowl, toss the broccolini with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and a few grinds of pepper.

Scatter it around the pan. Continue to roast, uncovered, about 15 minutes, until the squash is very tender, the stuffing has lightly browned and the broccolini stem pieces are crisp-tender. Transfer to a serving platter, if desired, and drizzle with more olive oil on top. Garnish with the parsley and pomegranate seeds, if using, and serve warm.

WILD RICE AND SAUSAGE STUFFED PEPPERS (SERVES 6) Ingredients: 2 cups (cooked) long grain or wild rice 6 bell peppers olive oil, for the baking dish 450g (5-6 links) sweet or hot Italian-style chicken sausage 1 small yellow onion, minced 2 tsp fresh garlic, minced 1/4–1/2 cup basil pesto 1/4 cup Parmesan, plus more for serving kosher salt and freshly-ground black pepper, to taste Method: Cook the rice, according to package directions. Set aside.

Preheat the oven to 180 degrees.

Cut the tops off of the peppers, and remove the seeds and white pith. Rinsing under water can help to remove stubborn seeds.

Drizzle the bottom of a large oven safe casserole dish with olive oil, just enough to coat. Arrange the peppers in the dish. Set aside.

Cook the sausage in a large skillet over medium heat until browned and cooked through. As the sausage cooks, use a spatula to break it into small pieces. Drain excess grease, as needed; the sausage will brown faster in less liquid. Add the onion and garlic, and cook, stirring occasionally, until the onion softens, about 2-3 minutes.

Remove from the heat, add the rice and the pesto, and stir to combine. Season with salt and pepper, to taste. Fill the peppers with the sausage/rice mixture, and top with a sprinkling of Parmesan.

Cover with aluminium foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, until the cheese is melted and golden, and the peppers are cooked through.

Serve warm.

BUTTERNUT SQUASH, PARMESAN & THYME FRITTERS (4 SERVINGS- MAKES 20 PIECES) Ingredients: 1/2 cup flour 1 teaspoon baking powder 1 teaspoon kosher salt, plus more as needed 2 teaspoons minced fresh thyme leaves 1 pound butternut squash, peeled, seeded and coarsely grated 1/4 cup finely grated Parmesan cheese 1 large egg, beaten 1/4 cup milk About 1/2 cup vegetable oil, for frying Method: Whisk together the flour, baking powder, salt and thyme in a mixing bowl. Add the grated squash, cheese, egg and milk, stirring until incorporated. Line a baking sheet with paper towels, then seat a wire rack over it. Heat 1/4 cup of oil in a large, heavy non-stick pan over medium-high heat.

Once the oil shimmers, drop tablespoonfuls of the batter into the skillet, without crowding them, and use the back of the spoon to press each mound into a flat pancake. Cook the fritters until the undersides are browned, 1 to 2 minutes, then carefully turn them and cook until the second sides are nicely browned, another minute or two.

Transfer the fritters to the rack to drain, sprinkling each one with a little salt. Fry the remaining fritter mixture in batches, adding more oil to the pan, as needed. Serve right away.

ROASTED CARROT, SQUASH & SWEET POTATO SOUP Ingredients: 1 butternut squash, peeled, seeded and cut into 2,5cm pieces 450g carrots, peeled and cut into 1cm rounds 450g sweet potatoes, peeled and cut into 2cm pieces 2 onions, peeled and cut into 8 wedges each 3 tablespoons olive oil Salt and pepper 1/4 cup pepitas (pumpkin seeds) 3 tablespoons chopped dried cranberries 3 tablespoons chopped fresh sage Method: Preheat the oven to 230 degrees.

Divide the squash, carrots, sweet potatoes

and onions between 2 foil-lined baking sheets.

Drizzle 1 tbsp. oil over each baking sheet; toss the vegetables to coat.

Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes. In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat.

Lower the heat, cover and simmer until the vegetables are very tender, about 15 minutes.

Using a blender and working in batches, purée the soup, transferring puréed portions to a clean pot; season with salt and pepper.

In a heavy, medium pan, heat the remaining 1 tbsp. oil over medium-high heat.

Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minute. Remove from the heat; season with salt and pepper.

Stir the soup over medium heat until it simmers.

Ladle the soup into bowls; top with the pepitacranberry mixture and a sprinkling of pepper.

Red Recipes Just because it’s autumn, doesn’t mean your plate wont benefit from a little bit of colour, especially with autumn’s red-tinged produce being widely available

BAKED TOMATOES WITH FETA, GARLIC AND THYME Ingredients: 3 large tomatoes, halved horizontally about 300g cherry/rosa tomatoes on the vine 400 g feta cheese 1 whole head of garlic, halved horizontally a few sprigs of thyme salt & pepper 10-15 ml sugar about 60-80 ml extra virgin olive oil squeeze of a lemon Method: Pre-heat oven to 180 C. Arrange the large tomatoes cut-side-up on the tray, then add the cherry tomatoes, feta, garlic and thyme.

Season well with salt & pepper, sprinkle the tomatoes with sugar, then drizzle all over with olive oil and a little lemon juice. Bake for 45 minutes until the feta and garlic is golden. Remove from the oven and serve warm or at room temperature. Drizzle with more olive oil if served with bread.

POMEGRANATE-GLAZED BEETROOT Ingredients: 1 1/2 cups pomegranate juice 1 1/2 cups chicken stock 900g medium beetroot, peeled each cut lengthwise into 6 wedges 4 tbsp. butter 3 tbsp. pomegranate molasses 1/4 tsp. ground coriander 3 tbsp. finely chopped salted roasted pistachios 1 tbsp. finely chopped fresh flat-leaf parsley

Method: In a large deep pan, boil the juice and stock over high heat until reduced to 11/2 cups, about 10 minutes.

Stir in the beetroot, butter, and molasses; season with salt and pepper. Reduce heat to medium-high.

Cook, stirring occasionally, for 30 minutes. Add the coriander. Continue cooking until the beets are tender and glazed, 10 to 15 minutes.

Add a few tablespoons of water if the glaze forms before the beets are tender. Season the beetroot and transfer them to a wide serving bowl. Serve warm or at room temperature. Just before serving, top with the pistachios and parsley.

HEALTHY PLUM CRUMBLE Ingredients: 200g jumbo rolled oats 2 tbsp runny honey pinch salt 2 tsp oil (such as sunflower, corn, rapeseed or light olive oil) ½ tsp ground cinnamon For the filling 1kg ripe plums, halved and stoned (if desired although not essential) 50g golden caster sugar 2 star anise 1 medium orange, zest and juice Method: Preheat the oven to 200C. Combine all the ingredients for the topping in a large bowl then spread in an even layer over a non-stick baking sheet.

Bake for 15-20 minutes, or until crisp and golden-brown, shaking and stirring the mixture occasionally to ensure even cooking. Remove from the oven and set aside to cool Meanwhile, combine the filling ingredients in a large casserole or heavy based pan with a lid.

Cook over a high heat for 3-4 minutes until the sugar has dissolved.

Reduce the heat, cover and simmer for about seven minutes, or until the plums are softened but still retain their shape.

Remove the star anise and discard. Divide the cooked plums between warmed serving bowls, spoon the granola topping over and serve.

EDITOR’S CHOICE Gadgets, Gizmos and Guides to help you get the best out of autumn’s bounty. Scan the QR Code to purchase from loot.co.za MAGEFESA RODA PROFESSINAL SANTOKU KNIFE- R141

Designed to cut/slice through large cuts of meat and vegetables.

This knife is has a highcarbon Stainless Steel blade with precisionsharpened cutting edges and stylish, contemporary black comfort-grip handles.

NOVA DOUBLE WALL COFFEE MUG 330ML- R160

A range of glassware with an elegant and classic look, while being practical and easy to use.

TAURUS ESTILO VAPOR - 3 TIER DIGITAL STAINLESS STEEL FOOD STEAMER (800W)- R1041

The Estilo Vapor has programmable settings with a 24 hour delay function which will allow you to preset your steaming time long in advance.

TOGNANA SAPA SALAD BOWL- R218

From the Tognana brand, this porcelain salad bowl with a cosmopolitan flavour is characterized by dashed lines in shades of blue on a white background.

GREENPAN BRUSSELS COVERED INDUCTION SKILLET- R1184

It’s suitable for all stove tops, and is oven safe with stainless steel handles. Extra thick base for perfect heat distribution.

CADAC PORTABLE GAS STOVE- R585

Loadshedding is always lurking. So don’t be caught unprepared, especially as the cold weather is ready to hit our shores.