Fresh Living April 2020

EASTER CLASSIC: freshliving | pnp.co.za/freshliving

APRIL 2020 ISSUE 138

freshliving Become a pickled fish pro

SOUTH AFRICA’S BEST-LOVED FOOD MAG

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Issue 138 | April 2020

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Happy Easter!

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APRIL 2020 ISSUE 138

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SOUTH AFRICA’S BEST-LOVED FOOD MAG

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Issue 138 | April 2020

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Cook the cover, page 87

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SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

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Happy Easter!

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Cook the cover Love our cover dish? Head to pnp.co.za/recipes/cook-thecover to find a convenient shopping list of all the ingredients (which you can buy online), then share your creation with us on Twitter (@freshliving_pnp) or Instagram (@Fresh_Living) with the hashtag #FLGrams.

FROM PNP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee greatquality 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.

PHOTO OF JUSTINE: DEWALD DANIELS

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.

DIETITIAN’S PROMISE All products bearing the Livewell logo are designed to help you make healthy choices in alignment with your eating plan.

Visit pnp.co.za/livewell

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Hop to it!

It’s Easter, time for pickled fish – in fact, fish in general – and chocolate eggs, chocolate cake, chocolate brownies … cocoa-based indulgences of every kind. Many may argue that chocolate is perennial, not seasonal, and while I agree, I do think that at Easter time it gets extra-special dispensation and not even a moment’s guilt need be felt. Of course, this is just my opinion – but you can share it if you like.

Food editor Liezl Vermeulen has outdone herself with her Instagram-worthy Easter bakes on page 43 and you’d be silly not to make the oh-so delicious brownie meringue pie.

But, in case the guilt or just your disciplined inner voice holds you back, and in support of the sugar replacement movement, Anke Roux whipped up a bunch of sugar-free baked treats on page 53. All so divine, you won’t even miss the cane sugar.

Not to be outdone, our deputy food editor Chad January took on the noble job of deconstructing that age-old, largely Capetonian Easter favourite, pickled fish (page 91) – oh my, the pâté is the business!

These are just a few teasers… There’s loads more to read and make.

Enjoy!

JUSTINE DRAKE EDITOR, FRESH LIVING

FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA

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contents IN THIS ISSUE APRIL 202 0

REGULARS 6 Feedback Write to us and win!

19 Hot picks Foodie news and more 26 Bottoms up All things gin 58 Health How to curb those cravings 62 Health snippets A roundup of wellness news and advice 64 Soundbite The lowdown on teaching kids to be savvy with money 69 Slice of life Entrepreneurs blazing a trail in the aesthetics industry and inspiring the next generation

74 Fashion Kitted-out kids 76 Light relief Letting little ones make their own lunches is not as easy as it seems, says Susan Hayden 79 Home affairs Six dining areas to inspire 84 Pet’s corner Goodies, advice and info 96 Recipe index This issue’s fantastic dishes 98 One last thing Easter breads from around the globe

FEATURES 35 Nice catch The ultimate guide to cooking seafood

43 Best bakes Easter cakes to deck your table 72 Young minds An interactive game to boost your child’s brain power

91 Fresh Living kitchen Pickled fish masterclass

COMPETITION 33 Win An AMC pasta set worth R7 560

RECIPE REGULARS 11 Everyday heroes A week’s worth of deliciously easy brunch ideas 29 Ready to eat This season’s ripe and ready picks 53 Good for you Sugar-free baking 86 On a shoestring Budget-friendly eats to feed a crowd

COVER IMAGE Photo: Estvan Vermeulen Styling: Anna Carolina Alberts

Almond flour brownies.

Recipe on page 55

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FEEDBACK

SAY IT, WRITE IT, share...

Your chance to share your thoughts and ideas with other Fresh Living readers Email letters@freshlivingmagazine.co.za

Instagram @freshliving_pnp

Twitter @Fresh_Living

Winning letter

LIVING GREENER

I wish to congratulate you on your marvellous Jan/Feb issue. I was delighted to read ‘Green Energy’ (page 68); thank you for including special pages about things to have and do in the house and garden.

There are few things in life which lift the spirit as much as planting – feeling the texture of the fertile soil, smelling the perfume of a fragrant rose, picking flowers for the home and sensing the joy of eating your own cultivated vegetables. Plants have true worth as a balance to an otherwise hectic life.

Let’s all have at least some potted plants, or succulents, to contribute to creating a sustainable green world for everyone. – JACOBA DU PLOOY

On 27 April, Freedom Day, we celebrate South Africa’s first democratic election.

We asked the FL team what freedom means to them. They said…

❞

Freedom of speech.

Above all.

– Robyn MacLarty

MY LITTLE SECRET

lovely magazine together every month.

Being a working, studying mommy of two, I’m so busy juggling everything in my life, including whipping up healthy meals for my family – Fresh Living helps me do that.

I’m inspired by new ideas and my kids always tell their friends ‘our mommy is the best cook, we love her spaghetti sauce and she makes the best salads’.

Kids who love salads?

Unbelievable, right!

Little do they know, Fresh Living is my secret weapon. Thank you so much for putting this

– ELSIE KHOZA

HAPPY AND HEALTHY I was recently diagnosed with diabetes and I had to change my lifestyle completely. It wasn’t easy eating healthy food every day, but that all changed when I started reading Fresh Living.

Almost all the food published in the magazine is healthy, delicious and diabetes friendly. Thank you so much for all your effort. Now I can enjoy healthy food without the hassle.

– LIYAKHANYA MZOBE

The ability to represent myself as I see myself, without having to change who I am in order to please others.

– Melissa Ndlovu It means celebrating my own truth. I’m free to be open and honest about who I am and what I believe in.

– Jill Petersen Freedom means the ability to walk the streets as I present myself as an individual without fear of judgement and/or physical harm.

– Emma Nkunzana

❞

ILLUSTRATION: SHUTTERSTOCK

PLANNING A TRIP TO THE MOTHER CITY? Consider staying at The Cape Royale, where we shot futurist John Sanei for the Jan/Feb 2020 issue. It’s in Green Point, close to Cape Town’s top restaurants, attractions and the beach, plus it has a rooftop terrace with magnificent views. Visit caperoyale.co.za

WE ASKED, THEY SAID…

6 | Fresh Living – April 2020

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C RAFTED T O A P E R F E CT T E N .

THE FINEST BOTANICALS WITH A BOLD SQUEEZE OF FRESH CITRUS, HANDCRAFTED INTO A FRAGRANT AND EXQUISITELY SMOOTH TASTE.

Not For Persons Under The Age Of 18.

FEEDBACK

Q&A

with Meaghan

This issue’s faves according to…

Meaghan Christians, account executive

WIN

Write to us: the star letter will receive a R500 Pick n Pay voucher!

Foodie bits that made you swoon… Those Easter bakes! Easter Sunday has always been a big family affair and I’m always on dessert duty. I’ll definitely be trying the coffee cheesecake on page 44.

Here’s to everyone will be impressed!

Top tips worth trying… Scheduled (healthy) snacking. My cravings usually hit in the evenings, but after reading the ‘Curb Those Cravings’ article, I was surprised to learn that I wasn’t necessarily hungry and it was just my brain’s way of slipping into old habits. If you have the same problem, turn to page 58.

Jacoba du Plooy, the writer of this month’s Star Letter, gets a PnP gift voucher worth R500. Send your letters to John Brown SA, PostNet Suite #2, Private Bag X11, Mowbray, 7705, Cape Town, or email us at letters@ freshlivingmagazine.co.za.

Letters are edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.

BE INSPIRED Some fabulous Instagrammers to follow!

CONTENT DIRECTOR AND GROUP EDITOR Justine Drake DEPUTY EDITOR Robyn MacLarty PNP GROUP ART DIRECTOR Liezel le Roux FOOD EDITOR Liezl Vermeulen DEPUTY FOOD EDITOR Chad January FOOD COORDINATOR Emma Nkunzana MANAGING EDITOR Kelly Smith ART DIRECTOR Jill Petersen CHIEF COPY EDITOR Melissa Ndlovu TRANSLATOR, KOOK EN KUIER Elmari Potgieter DESIGNER, KOOK EN KUIER Yolandi du Toit & Tanya Wright DIGITAL EDITOR Jana van Sittert MANAGING DIRECTOR Lani Carstens GENERAL MANAGER Joanne Hope HEAD OF DIGITAL CONTENT Emma Odendaal GROUP ACCOUNT DIRECTOR Natalie Wilson ACCOUNT EXECUTIVE Meaghan Christians PRODUCTION DIRECTOR Nina Hendricks PRODUCTION MANAGER Tessa Smith SENIOR FINANCE MANAGER Charlton Jacobs FOR JOHN BROWN MEDIA GROUP CHIEF EXECUTIVE Rowan Manning FOR PICK N PAY Michelle van Schalkwyk-Haley CONTRIBUTORS Mandy Allen, Anna Carolina Alberts, Craig Corker, Dewald Daniels, Mark van Dijk, Susan Hayden, Patrick Latimer, Michael le Grange, Donna Lewis, Cathy Marston, Portia Mbau, Toby Murphy, Toby Newsome, Anke Roux, Sona Sales, Waldo Swiegers, Justin Thomson, Estvan Vermeulen REPRODUCTION Virtual Colour DISTRIBUTION RNA EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0800 11 22 88

Who? Fresh Living Magazine @freshliving_pnp Why? We keep you inspired with easy recipes anyone can master.

Who? Sepial Shim @sepialskitchen Why? This chef’s restaurant is perfect if you love all things Asian (we certainly do).

Share your delicious Instagrams with us by tagging #FLgrams – you could be featured!

ADVERTISING Advertising Sales Director: Moyra Beeming Tel: 011 507 9123 Cell: 082 375 4446 Email: Moyra.Beeming@johnbrownmedia.com Advertising Sales Manager: Michelle Dunn Tel: 021 486 7628 Cell: 082 371 0515 Email: Michelle.Dunn@johnbrownmedia.com Advertising Sales Manager: Estelle Dietrich Tel: 021 486 7609 Cell: 073 224 4996 Email: Estelle.Dietrich@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 by

Who? Pitso Chauke @pitsos_kitchenza Why? Follow this foodie for mouthwatering kasi-style cuisine that’s packed with flavour – you’ll thank us later.

8 | Fresh Living – April 2020

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Who? Roushanna Gray @veldandsea Why? For seasonal and sustainable foraging classes, workshops and collaborative events, follow this foodie.

A division of Novus Holdings

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

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2/26/20 12:13 PM

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E V E R Y D AY H E R O E S

PICK OF THE BRUNCH It’s the month of long weekends and sleeping in – whip up Anke Roux’s brunch favourites for those lazy holiday mornings RECIPES AND STYLING: ANKE ROUX PHOTOS: MICHAEL LE GRANGE STYLIST’S ASSISTANTS: ELAINE WUISTER AND MERRILL BUCKLEY

Share your delicious Instagrams with us by using the hashtag #FLgrams

SMOKED FISH BAGELS WITH FENNEL AND HORSERADISH SLAW This decadently delicious brunch option is the true definition of posh nosh – go on, serve it up!

pnp.co.za

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Fennel slaw: 2 Tbsp (30ml) creamed horseradish ½ cup (125ml) plain double-cream yoghurt ¼ cup (60ml) cream cheese 2 tsp (10ml) Dijon mustard 1 bulb fennel, sliced

2 Tbsp (30ml) baby capers 1 head baby cos lettuce, shredded ½ red onion, thinly sliced

1 packet (200g) PnP peppered mackerel, flaked Lemon wedges

4-6 PnP bagels, toasted 1 packet (100g) PnP smoked trout or

Whisk horseradish, yoghurt, cream cheese and mustard together until smooth

SERVES 4

(set a little sauce aside for spreading).

Toss remaining slaw ingredients with sauce.

Spread bagels with reserved sauce.

Top bagels with slaw and fish.

Serve with lemon wedges on the side.

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FETA, SWISS CHARD AND HERB TART If you try one brunch recipe this month – make it this one!

Filling: 1 bunch Swiss chard, leaves and stalks separated Glug olive oil 1 onion, finely sliced 3 discs (about 50g each) feta, crumbled 1 cup (about 125g) grated white mature cheddar 1 punnet (20g) fresh dill, chopped 1 punnet (20g) flat-leaf parsley, chopped 2 extra-large eggs, whisked Grated peel of 1 lemon Salt and milled pepper

1 roll (400g) PnP puff pastry 1 egg yolk, whisked

Preheat oven to 180°C. Finely chop chard stalks and leaves separately.

Heat oil in a pan and sauté stalks and onion for 2 minutes or until soft.

Add leaves and cook until wilted. Set aside to cool.

Stir through remaining filling ingredients. Season.

Roll pastry to 5mm thick, creating an oval shape.

Place pastry on a lined baking tray and place filling in the centre.

Fold up sides to create a border and pinch seams to secure.

Brush pastry with egg.

Bake for 30 minutes or until golden and cooked through.

Serve warm.

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PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE *CONTENTS OF EXOTIC MUSHROOM PUNNETS MAY VARY DUE TO AVAILABILITY OF MUSHROOM VARIETIES

SERVES 4

PAIR WITH LE BONHEUR SAUVIGNON BLANC, R100

PnP exclusive

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*CONTENTS OF EXOTIC MUSHROOM PUNNETS MAY VARY DUE TO AVAILABILITY OF MUSHROOM VARIETIES

E V E R Y D AY H E R O E S

BAKED CHINESE SWEETCORN FRITTATA A flavoursome fusion – you’ll thank us later.

Glug vegetable oil 2 tsp (10ml) sesame oil 3 mielies, corn

kernels removed 4cm knob ginger, grated 2 cloves garlic, grated 1 bunch spring onions, sliced 8 eggs, whisked 1½ cups (about 200g) grated mozzarella cheese

Salad: Handful coriander ½ cucumber, sliced lengthways 1 red chilli, sliced lengthways

2 Tbsp (30ml) toasted sesame seeds SERVES 4

Preheat oven to 180°C. Heat both oils in an ovenproof pan.

Stir-fry corn kernels for a minute.

Add ginger, garlic and half the spring onion, and fry for a minute.

Remove from heat and add eggs, stir and

scatter with cheese.

Flatten mixture with the back of a spoon.

Bake for 25 minutes or until golden.

Toss salad ingredients with remaining spring onion.

Scatter frittata with sesame seeds and serve with salad.

Sign up to our weekly newsletter – it ticks all the boxes Five fast, familyfriendly meals Delivered straight to your inbox Downloadable shopping list Smart Shoppers get 10% off instantly on products listed in the mailer Sign up now at pnp.co.za/newsletters

GOOD IDEA Add some cooked chicken or shrimp to the frittata

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E V E R Y D AY H E R O E S

READER TASTE TEST

Dominique Bender, manager What an easy-tofollow recipe! It was so uncomplicated that my 10-year-old was able to help me whip up this eggy delight. I just added some more spice and lemon juice to the plain yoghurt but all in all, it’s a fresh, light and healthy meal I’ll definitely try again.

TURKISHSTYLE EGGS WITH CRISPY CHICKPEAS Good ol’ eggs get the Fresh Living treatment.

ground cumin and paprika 1 tsp (5ml) each chilli flakes and garlic powder Glug olive oil Salt and milled pepper

2 cans (400g each) chickpeas, rinsed and drained 2 tsp (10ml) each

Crispy onions: 2 onions, sliced 2 Tbsp (30ml) cornflour

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½ cup (125ml) vegetable oil Salt and milled pepper

Handful fresh mint and flat-leaf parsley SERVES 4

For serving: 1 cup (250ml) plain double-cream yoghurt 2 bunches (200g each) asparagus, blanched 4-8 eggs, cooked to your liking

Preheat oven to 200°C. Toss chickpeas with spices, chilli flakes and garlic powder.

Drizzle with oil and season.

Roast for 20 minutes.

Coat onion slices with cornflour.

Heat oil and fry onion in batches until crispy.

Drain and season.

Divide yoghurt between four bowls.

Top with chickpeas, asparagus and eggs.

Serve with onions and garnish with herbs.

pnp.co.za

2/25/20 12:20 PM

WITH nola and Bongi’s Tuna Pasta Salad ®

INGREDIENTS (Serves: 4) 4 cups penne pasta 2 cups green beans, sliced 1 can tuna, drained 1½ cups cherry tomatoes, sliced in half 2 boiled eggs, cut into quarters 1 red pepper, deseeded and cut into strips 1 cup olives, pitted

DRESSING 1 cup of Nola Original Mayonnaise ¼ cup French style dressing 1 tsp mustard (optional) handful of parsley, finely chopped (optional) 2 cups crispy rocket leaves (optional)

GET MORE nolA RECIPEs online 46328_nola_fresh_living_print_apr_198x258mm_fa.indd 1

METHOD Bring a large pot of salted water to the boil, add pasta and cook until al dente. Drain in a colander and set aside to cool. Add the beans to a small pot of boiling water and cook for a few minutes until tender yet firm. Place in cold water to cool down. Gently toss all the ingredients together. Mix the Nola Original Mayonnaise, French dressing and mustard together – fold through the pasta salad.

Garnish with parsley and rocket, and serve.

NolaMayonnaise

14/02/2020 09:02

E V E R Y D AY H E R O E S

PLANT-BASED FETA STUFFED MUSHROOMS COOK’S NOTE You can replace plant-based feta with halloumi or regular feta

Serve with a vegan sausage, if you like.

Glug olive oil 1 punnet (250g) PnP exotic mushrooms, roughly chopped Sprig fresh thyme 1 chilli, chopped (optional) 2 cloves garlic, chopped Handful flat-leaf parsley, chopped + extra for serving Salt and milled pepper 2 packets (4 each) giant black mushrooms 1 packet (80g) English spinach, blanched and chopped 1 packet (250g) PnP mini Italian tomatoes ½ packet (115g) plant-based feta, crumbled Toasted crusty bread, for serving SERVES 4

TRY THIS *PnP EXOTIC MUSHROOMS (250g) g g)

Use this earthy mixture of shimeji, oyster, shiitake and eryngii mushrooms for extra umami flavour.

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Preheat oven to 180°C. Heat oil in a pan and fry mushroom mixture, thyme, chilli and garlic for a few minutes.

Toss through parsley.

Season.

Place giant mushrooms on a baking tray and drizzle with oil.

Top with exotic mushrooms, spinach, tomatoes and feta.

Bake for 20 minutes or until cooked through.

Serve on crusty bread and garnish with extra parsley.

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HOT PICKS THINGS TO BUY, EAT, DRINK AND KNOW. COMPILED BY CHAD JANUARY AND ROBYN MACLARTY

Ultimate

ster su Ea

ae nd Easter never looked this good… Indulge in this decadent cascade of sweet treats piled into a hollow chocolate egg

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Picks COR 1.indd 19

1 2 3

Cut the tip off a PnP hollow chocolate egg.

Fill the egg with scoops of PnP vanilla ice-cream.

Top with chocolate shavings, fresh berries and mint, and drizzle caramel sauce on top

Fresh Living – April 2020 | 19

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Omit b

HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW

ha m

for

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TAKE

acon or

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ion

Look out for Pick n Pay’s new range of ancient grains.

Try this quick five-ingredient risotto made using barley.

Learn more about ancient grains opposite

BARLEY RISOTTO We’ve excluded butter, oil, seasoning and herbs from the five ingredients. Swap barley with millet, if you prefer.

2 Tbsp (20ml) butter 1 cup (200g) pearl barley 3 cups (750ml) water or stock 1 cup (250ml) cream ½ cup (60g) grated parmesan Handful fresh herbs, chopped (we used coriander and parsley) Salt and milled pepper 1 punnet (250g) cherry tomatoes, blistered 1 packet (200g) streaky bacon or

parma ham, cooked until crispy (optional) SERVES 4 Heat butter in a large pot and sauté barley for 3-5 minutes.

Add ½ cup (125ml) water and braise barley until liquid evaporates, while stirring for 5-8 minutes.

Add remaining water or stock, simmer gently for 20 minutes and stir regularly until barley is cooked through.

Stir through cream, parmesan and herbs and season.

Serve risotto with grilled tomatoes and crispy bacon or ham.

20 | Fresh Living – April 2020

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1

2

GOOD IDEA Swap water for stock for greater depth of flavour

5

3 4

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LIVEWELL ANCIENT GRAINS

NEW

WHAT ARE THEY? Ancient grains are grains, seeds and grasses that have been planted and harvested for thousands of years. Ancient grains in their “wholegrain” form provide fibre, vitamins and minerals, and healthy fats. Research shows that people who eat more wholegrains may have a lower risk of heart disease, stroke, diabetes, and some cancers. Some ancient grains are naturally gluten-free, including amaranth, quinoa, buckwheat, millet and teff.

Spelt Spelt has a mild, nutty flavour and is a great alternative for wheat. It works well as a salad or for bulking up stews and soups.

Buckwheat flour Buckwheat has a rich flavour and is gluten free. It is usually mixed with other flours for baking.

Pearl barley Pearl barley is most often used to thicken soups and stews. It absorbs flavour and imparts a delicious creaminess.

Red and white quinoa Quinoa is not a grain but a seed that has a mild, nutty flavour. It’s a great source of protein and fibre.

BUDGET

beater

Portia Mbau, chef and author of The Africa Cookbook Cookbook, shares her tantalising, thrifty and oh-so-delicious lamb dish called Mwana wa Nkosa.

She says this hearty Swahili dish is something a mother would make to welcome her son home after a long journey. It can be made with any cuts of beef or lamb so feel free to swap based on preference.

MWANA WA NKOSA Heat 2 Tbsp (30ml) oil in a large pot. Brown 750g lamb chunks in batches and set aside.

Fry 1 chopped onion and 3 chopped garlic cloves for 2-3 minutes or until golden in the same pan.

Add 4 tsp (20ml) ground cumin and 1 tsp (5ml) allspice, and cook for 5 minutes. Add 1 can (50g) tomato paste and 1 Tbsp (15ml) flour and cook for 1-2 minutes.

Pour in 2 cups (500ml) chicken or beef stock.

Return meat to pot

and simmer for 30-40 minutes or until meat is tender. Season well and stir through a handful of freshly chopped herbs.

Serve stew with a side salad, rice, pap or crusty bread to mop up all those delicious juices.

SERVES 4-6

pnp.co.za

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HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW

Easter galore

PnP has a wide variety of sweet treats for both kids and adults!

2 1

1 PnP Easter foiled egg (25g), R9.99 each 2 PnP teeny weenie eggs (6s), R15.99 3 PnP salted caramel crème eggs (3s), R49.99 4 PnP chocolate egg in egg mug (70g), R95.99 5 PnP dark chocolate hollow egg (80g), R39.99 6 PnP white chocolate slab (100g), R44.99 7 PnP lucky packet (with bunny mask, sweets and toys), R44.99 8 PnP chocolate veggie garden (3x 25g), R65.99 9 PnP coloured hollow chocolate eggs (6s), R33.99

6 3

The Fresh Living team wishes all our Jewish readers a chag Pesach sameach

5

9 8

GOOD IDEA Top waffles with vanilla ice-cream and serve with a selection of PnP chocolate eggs

22 | Fresh Living – April 2020

Picks COR 1.indd 22

HOP TO IT Look out for the gold milk chocolate Lindt Easter bunny in selected stores, with its cute red ribbon and bell… Perfect for Easter egg hunts, Easter gifting and anytime indulgence!

PHOTOS: TOBY MURPHY AND DONNA LEWIS PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

7

pnp.co.za

2/25/20 12:13 PM

PHOTOS: DONNA LEWIS RECIPE AND STYLING: CHAD JANUARY

4

S imply

SUBLIME

Treat yourself to a decadent treat this Easter, made with rich and creamy LANCEWOOD® Medium Fat Plain Cream Cheese, South Africa’s award-winning* cream cheese

DID YOU KNOW? LANCEWOOD® Medium Fat Plain Cream Cheese has no added preservatives

PHOTOS: DONNA LEWIS RECIPE AND STYLING: CHAD JANUARY *SOURCE: SA DAIRY CHAMPIONSHIPS 2019

MAY BE SUBJECT TO CHANGE

PROMOTION

MILLIONAIRE’S CHEESECAKE LOAF Combine 1 packet (200g) crushed ginger biscuits and ¼ cup (60ml) melted butter.

Press into a lined 22cm loaf tin to

Picks COR 1.indd 23

create a base. Chill.

Place 3 leaves gelatine in ice water and set aside. Heat ½ cup (125ml) cream and add gelatine mixture into cream.

Combine 3 tubs (230g each)

LANCEWOOD® Medium Fat Plain Cream Cheese with cream mixture, 1 cup (250ml) sifted icing sugar and juice (30ml) of ½ lemon. Fold through a handful of chocolate covered

shortbread balls. Pour over biscuit base and chill. Melt 2 slabs (100g each) dark chocolate and ¼ cup (60ml) cream over a double boiler and stir until combined.

Pour over set

cheesecake mixture and chill overnight.

Remove from tin and drizzle with caramel, sprinkle with sea salt and garnish with fresh raspberries and hollow Easter eggs.

SERVES 6-8

2/25/20 12:13 PM

HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW

GIVEAWAY!

WIN! Three lucky readers will win a hamper of B-well products worth more than R2 500. See page 96 for competition details and to enter. Keyword: B-well.

Locally farmed, heart healthy, full of flavour and affordable?

B-well products (oils, spreads and cooking sprays) tick all these boxes, which makes them a great kitchen staple. What’s more, B-well Cooking Olive Oil, which is stable at high temperatures – meaning it won’t break down and become carcinogenic – is endorsed by the Cancer Association of South Africa.

Visit bwellfoods.co.za for more information.

Good Food

STUDIO

GREEK-STYLE MILK TART Preheat oven to 180˚C. Heat 5 cups (1.25L) milk and grated peel of 2 oranges and 2 lemons for 3-5 minutes. Strain and remove citrus peel.

Whisk in 12/5 cups (350ml) flour until smooth. Combine 6 egg yolks and ½ cup (125ml) sugar in a separate bowl and whisk in ¼ cup (60ml)

warm milk mixture.

Whisk back into milk mixture and cook over a medium heat for 6-8 minutes or until thickened. Remove from heat. Stir through 2 tsp (10ml) vanilla essence and 2 Tbsp (30ml) butter.

Line a greased 20cm cake tin with 6-8 sheets phyllo pastry, brushing each sheet with melted butter.

Pour in custard mixture and top with 2-3 scrunched up

This delicious recipe is by PnP’s Good Food Studio in Johannesburg! To find out which courses and events are running, visit pnp.co.za or call 011 998 3310 to book or request information on the schedule.

phyllo sheets brushed with butter. Bake for 40-45 minutes or until just set, then remove from oven.

Cool completely before unmoulding.

Heat ½ cup (125ml) each sugar and water with grated peel of 1 orange and 1 lemon. Cook until syrupy, then drizzle over cooked milk tart.

Cool. Slice and serve with remaining syrup, garnished with fresh mint. SERVES 8

Is your food ready for its close-up?

We asked Fresh Living’s digital editor Jana van Sittert for her top tips for creating mouthwatering Instagram photos

 Crop it like it’s hot: Crop closer on the uber delicious and utterly yum; don’t leave too much negative space in the frame. Wait for the chocolate to drip, ice cream to melt or stringy cheese to pull then focus on those bits to add interest to any pic.  Back up: Choose a background that does not conflict with the food in focus. It might even be the floor or lifting the tablecloth for a wooden texture – don’t hesitate to get creative. A consistent background can do wonders for the aesthetic of your feed.  All about the lighting: Seat yourself close to a window at a restaurant or, when at home, move the plate outside for the best natural light. If the light is not great, use a photo editing app to enhance colours slightly – Lightroom is my choice.  Angled right: Try a few angles before you dig in – overhead, directly side-on or at a slight 45˚ angle – as different foods look better at different angles.

Choose the option that you like best.

Tag us! Add #FLgrams to your Instagram food posts so we can share in the glory of your culinary adventures!

24 | Fresh Living – April 2020

Picks COR 1.indd 24

pnp.co.za

2/25/20 12:13 PM

PROMOTION

TimelessTASTE

Make all your family favourites memorable with the Clover Classic range.

From custard and mayonnaise to the creamy fat spread and yoghurt-based dairy snack – there’s something delicious for everyone LEMON AND COCONUT TARTS

PHOTOS:DONNA LEWIS RECIPE & STYLING: CHAD JANUARY

Combine 2 packet (200g each) crushed ginger biscuits and 2/5 cup (100ml) melted Clover Classic 40% Fat Spread with Cream and press into

Picks COR 1.indd 25

8 greased individual loose-bottomed tart tins. Chill. Whip 1 can (400ml) chilled coconut cream and 1½ jars (290g each) lemon curd, 2 tsp (10ml) vanilla essence and ¼ cup (60ml)

honey. Pour over biscuit bases and chill for at least 2 hours before serving. Serve garnished with desiccated coconut, blueberries and fresh mint. MAKES 8

CLOVER CLASSIC RANGE Stock up on Clover Classic Custard, Tangy Mayonnaise, Fat Spread and the tasty Yoghurt-based Dairy Snack

2/25/20 12:13 PM

HOT PICKS | BOTTOMS UP

KEEP YOUR GIN UP! Nevermind the rum renaissance or whisky wave – they’ve got nothing on the overwhelming enthusiasm for gin that shows no sign of abating, says Cathy Marston

Renew your gin membership Abstinence Cape Spice NonAlcoholic Gin, R249.99, R249.99 is for “abstainers” who still want to sip a sophisticated drink.

(Exclusive to Pick n Pay.)

Glass Act

Chelsea Lane Pink Gin, R349.99, R349.99 is as pretty as it is delicious.

It’s a premium pink gin flavoured with rose hip, citrus, and natural berries.

(Exclusive to Pick n Pay.)

26-Picks Wine COR 1.indd 26

SM

Sy

o u r S m art S h o

pp

r to 36 775

er

fynbos, Kalahari truffles and more. Despite many gins being labelled as “London Dry”, this is just a style and doesn’t stop the gin being proudly South African and, of course, delicious!

WIN! Wixworth R309.99, Gin, R309.99 is infused with herbaceous local botanical renosterbos, coriander seeds and orange peel, among others. (Proudly South African!)

Visit youtube.com/PicknPayTube to enjoy Pick n Pay’s series of witty wine tutorials hosted by the irresistible Sibongile Mafu.

26 | Fresh Living – April 2020

FOR FREE

We’re giving away a Wixworth Gin hamper including Wixworth gin, a picnic set, a boules set and a blanket, all worth R2 950.

For competition rules and to enter, turn to page 96.

Keyword: Wixworth

PHOTOS: SKUWORKS, TOBY NEWSOME & SUPPLIED PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE *AVAILABLE AT SELECTED PNP STORES

Deep South Distillery Cape Dry Gin, R399.99, R399.99 is a classic “juniper-forward” gin with buchu and honeybush.

Join our

Pick n Pay Wine Club

m be

include juniper berries with their distinctive aromas and resiny notes. Most juniper berries are grown in Europe but they can be found all over the world. Here in South Africa we’ve found the perfect addition for many gins – local ingredients used for their medicinal properties (sounds familiar!), such as different types of

nu

of gin and also restrict the availability, and gradually gin became almost respectable. The British then proceeded to use it to mask the taste of quinine in tonic water as they sought to avoid malaria during their colonial rampages. The perfect pairing was discovered.

Nowadays, gins are flavoured with a whole host of ingredients but they must always

rd

brought gin to the streets of London.

There it became the ubiquitous drug of choice to alleviate the dreadful living conditions, becoming known as “Mother’s Ruin” as pint pots of the stuff (yes, really!) were quaffed by everyone, including small children.

The government swiftly intervened, both to improve the quality

ca

The explosion of craft gin in South Africa has been phenomenal. So what’s the scoop on everyone’s favourite tipple? Spirits flavoured with juniper berries go back to the Middle Ages in Europe when they were used by monks as medicines.

Later on, the Dutch used gin to inspire their troops in battle before the union of the Dutch and British monarchies

Visit cathymarston.co.za for more on Cathy and her world-class wine courses.

pnp.co.za

2/25/20 12:33 PM

PROMOTION

A SIP OF

sunshine

We may be edging towards autumn, but you can still sit outdoors and sip on a G&T made with Gordon’s London Dry Gin – gussy it up with few pomegranate rubies and some sliced grapefruit for a sipper with zing!

PHOTO: JUSTIN THOMSON STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

Before 1769, gin was known as Mother’s Ruin – a crude, inferior spirit often flavoured with turpentine as an alternative to juniper.

Then Alexander Gordon established his distillery in London, transforming the way gin was made and enjoyed... the brand has been setting the standard ever since. Every bottle of Gordon’s represents the ‘Gold Standard’ of gin, the benchmark against which all other gins are measured. Alexander Gordon’s signature on the pack is not merely there to fill space, it’s an endorsement – a sign of quality, taste, purity and character that’s been trusted for over 250 years.

AVAILABLE AT SELECTED PICK N PAY STORES NATIONWIDE

Promo Gordons.indd 27

2/25/20 12:35 PM

BEYOND THE IMPOSSIBLE

2 0 proteg in

per 112 g patty

Vegan • Non-GM • Naturally Cholesterol Free Good Source of Protein and Fibre This delicious plant-based burger looks, sizzles and tastes just like a ground beef burger.

Fry’s has crafted THE BIG FRY BURGER out of love for your health, our planet and for the animals, with a vision to inspire change one burger at a time. @thefryfamilyfoodco

@frysfamily

@frysfamily

www.fryfamilyfood.com Available in the frozen section of selected PnP nationwide.

R E A D Y T O E AT

Perfectly fresh, whate ver it takes

GREEN FOR

GO

As the days grow a little colder, stock up your baskets with green vegetables that are sources of a variety of vitamins and minerals, as well as fibre

PHOTOS: MICHAEL LE GRANGE RECIPES & STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: EMMA NKUNZANA

pnp.co.za

29-Ready To Eat COR 1.indd 29

Fresh Living – April 2020 | 29

2/25/20 12:36 PM

VEGETARIAN

GOOD IDEA Fry a handful of thinly sliced leeks in a little oil on high heat for a crispy topping

BROCCOLI, LEEK AND COCONUT CREAM SOUP This is a new take on what might seem like boring ol’ broccoli soup.

Serve immediately to retain its colour.

2 Tbsp (30ml) butter 1 Tbsp (15ml) olive oil blend 6-8 (300g) leeks, trimmed and sliced 3 garlic cloves 3cm knob ginger, grated 1 lemongrass stalk, bruised (optional) 3 cups (750ml) vegetable stock 1 can (400g) coconut cream + extra for serving Salt and milled pepper 2 heads (300g each) broccoli, chopped 1/ packet (100g) ³ spinach or Swiss chard

Handful fresh coriander and/or parsley and mint, chopped Squeeze of lemon juice, to taste SERVES 3-4

This burger is loaded with flavour and pan-frying gives it a rich, meat-like edge.

Heat butter and oil in a pan and sauté leeks for 7-8 minutes or until browned.

Add garlic, ginger and lemongrass, if using, and cook for another minute until garlic is golden.

Add stock, coconut cream and seasoning.

Simmer for 5 minutes.

Add broccoli and cook for 4-5 minutes, until tender but still bright.

Stir in spinach, herbs and lemon juice and blitz mixture to desired consistency.

Serve soup with black pepper and extra coconut cream.

Bean patties: 2 cans (410g each) red kidney or black beans, rinsed and drained 2 Tbsp (30ml) olive oil 1 onion, diced 1 large red pepper, diced 1 clove garlic, chopped ½ Tbsp (7ml) each ground coriander, cumin and smoked paprika 1 Tbsp (15ml) each Worcestershire sauce and tomato sauce ½ cup (125ml) PnP bakery fresh breadcrumbs 1-2 discs (50-100g) feta, crumbled

30 | Fresh Living – April 2020

29-Ready To Eat COR 1.indd 30

CHILLI (NON) CARNE BURGERS WITH AVO SMASH

1 large egg Avo smash: 2 avocados Juice (60ml) and grated peel of 1 lemon Salt and milled pepper ½ tsp (3ml) smoked paprika Handful fresh coriander A few dashes Tabasco (optional) 4 burger buns, tomato slices and baby gem lettuce, for serving MAKES 4 Place beans on kitchen paper and dry well.

Heat olive oil in a pan and sauté onion and peppers for 8-10 minutes until golden.

Add garlic, spices and sauces and cook for a minute.

Mix onion mixture with beans and remaining patty ingredients.

Blitz mixture in batches to a coarse crumb – it shouldn’t turn into mash or purée.

Shape into four patties and chill in the fridge for at least 30 minutes or until firm.

Pan-fry over high heat for 3-4 minutes a side.

Smash avocado and combine with remaining ingredients.

Serve buns with tomato slices and lettuce, patties and AVOS avocado smash.

Avocados are rich in healthy fats that support heart health.

They are also rich in fibre, vitamin E and folic acid – nutrients which protect the body against damage by free radicals.

pnp.co.za

2/25/20 12:36 PM

R E A D Y T O E AT

EGGS ON GREEN RICE Make sure to use firm rice that won’t go starchy when fried, or brown rice for extra fibre in your diet.

Fuss-free d inner

Slice 1 packet (400g) baby marrows, cut ½ packet (200g) fine green beans into quarters, and grate or blitz ½ head broccoli. Heat oil in a pan over high heat and fry 2 chopped garlic cloves and 1-2 chopped Thai green chillies for a minute. Stir-fry beans, baby marrow, ¼ cup (60ml) pumpkin seeds and 2 Tbsp (30ml) soy sauce for 6-8 minutes, tossing vegetables regularly.

Add 3 cups (750ml) cooked brown basmati rice and broccoli and fry for 3-4 minutes until crispy. Season and add a squeeze of lemon juice. Serve rice topped with fried eggs and a sprinkling of spring or salad onions and coriander. SERVES 4

5 ingredients

COOK’S NOTE If you can’t find stir-fry sauce, combine equal parts soy sauce, oyster sauce and honey

QUICKEST GREEN STIR-FRY WITH TOFU Long-stem broccoli cooks quickly but a head of broccoli works well too.

Broccoli stalks add a

great crunch to stir-fries and are nutritious. Heat a glug of olive oil in a pan and fry 1 packet (200g) PnP extra-firm sesame-crusted tofu until crispy all around.

Set aside. Add another glug of oil, if needed, and fry 1 Tbsp (15ml) PnP garlic and ginger paste for 30 seconds. Increase heat to high, add 1 sliced packet (300g)

PnP Tasty Stem broccoli and 1 packet (200g) fine green beans and stir-fry vegetables for 3 minutes or until bright and tender. Add 1 packet (100g) PnP soy,

honey and ginger stir-fry sauce, and cook for 1 minute.

Spoon into serving dishes, top with tofu and serve with noodles or rice on the side. SERVES 2

Fresh Living – April 2020 | 31

29-Ready To Eat COR 1.indd 31

2/26/20 12:06 PM

R E A D Y T O E AT

CHEESY CARAMELISED LEEK AND CHICKEN QUESADILLAS WITH AVO DIP Here’s an easy cheat to end a long week.

Dip: 1 avocado, diced ½ cup (125ml) plain double-cream yoghurt Handful fresh coriander or parsley Juice (60ml) of 1 lemon 2 Tbsp (30ml) olive oil blend 1 bunch (4) leeks, trimmed and sliced 6 sprigs fresh thyme 4 large tortilla wraps ½ rotisserie chicken, shredded 1 packet (100g) baby spinach 2 cups (250g) mozzarella and/or emmenthal cheese 1 packet (250g) baby tomatoes, sliced, for serving 1 sprig fresh parsley, roughly chopped, for serving

Liezl’s TOP PICKS HASS AVOCADOS Don’t let a brown skin discourage you: the harder skin protects the super-creamy flesh.

BABY LEEKS Leeks sweeten when pan-fried or roasted.

Halve them lengthways or cut them into chunks and add to your roasted vegetables.

LEEKS Aromatic leeks are used in the same way as onions – sauté low and slow for a great base to any soup or stew. Leeks are sweeter and milder than onions in taste. Keep dark green tops, properly rinsed of sand, for stock and slice the white and lime green parts of the stalks for frying. Baby leeks can be roasted whole and will become soft, sweet and juicy, which is perfect on bruschetta with creamy brie cheese.

MAKES 4 Blitz dip ingredients in a blender until smooth.

Set aside.

Heat oil in a pan and sauté leeks for 5 minutes.

Add thyme and cook for another 2 minutes.

Place leeks on one half of a tortilla and top with chicken, spinach and cheese.

Grill or toast in a sandwich press until cheese has melted.

Serve with dip, tomatoes and parsley.

32 | Fresh Living – April 2020

29-Ready To Eat COR 1.indd 32

pnp.co.za

2/25/20 12:36 PM

COMPETITION

Win!

A GOURMET PASTA SET Five lucky readers will each win an AMC pasta set worth R7 560

For over 50 years, AMC cookware has been manufactured from the finest stainless steel, with a focus on great quality and crafting to complement your lifestyle.

pnp.co.za

33-Competition COR 2.indd 33

With a versatile range that can move from stove to oven, and a variety of kitchen essentials such as cutlery, kitchen knives, steamers and pasta makers, you’re sure to find your perfect

THE PRIZE: The AMC Pasta Set includes the AMC 24cm Gigant 9L Saucepan and an AMC Pasta Maker

kitchen companion with AMC. A lifetime guarantee on cookware as well as excellent after sales service means you’ll have peace of mind that you will always be whipping up meals

in the best cookware possible.

HOW TO ENTER: Answer the question: For how many decades has AMC cookware been

manufactured from the finest stainless steel?

See page 96 for details on how to enter.

Keyword: AMC

Fresh Living – March 2020 | 33

2/25/20 12:37 PM

N I C E C AT C H

Calamari 3 Ways.

Recipe on page 36

Chad January brings his A-game to this seafood bonanza, perfect for your Easter gathering. From grilled snoek and salmon tacos to deliciously crispy Cajun calamari – go on, show them what you’ve got!

PHOTOS: DONNA LEWIS RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS AND LUKE BERGMAN

pnp.co.za

35-FF1 School of fish COR 1.indd 35

Fresh Living – April 2020 | 35

2/25/20 12:38 PM

PAIR WITH

N I C E C AT C H

L’Avenir Rosé, R90

Because there’s more than one way to enjoy this fishy favourite!

CAJUN FRIED CALAMARI Season 1 packet defrosted (500g) calamari tubes and heads. Combine ¼ cup (60ml) each maize meal and cake flour, 3 Tbsp (45ml) Cajun spice and 1 tsp (5ml) smoked paprika. Evenly coat calamari with flour mixture. Heat oil in a pan and deep-fry calamari in batches for 3-4 minutes or until golden. Drain on kitchen paper. Drizzle with lemon or lime juice and serve with lime wedges on the side.

ASIAN PICKLED CALAMARI Combine 1 packet defrosted (500g) calamari tubes and heads, 2 Tbsp (30ml) each chopped coriander and olive oil.

Season. Heat a griddle pan and grill calamari in batches for 4 minutes. Cool. Place

calamari in a jar. Bring 2 cups (500ml) white wine vinegar, 2 Tbsp (30ml) fish sauce, 3 Tbsp (45ml) honey, 1 chopped lemongrass stalk, 1 sliced red chilli and 2 sliced spring onions to a boil.

Remove from heat and pour over calamari.

Cover with a lid and pickle for at least 2-3 hours before serving.

PnP exclusive

GRILLED GARLIC & HERB CALAMARI Combine 1 packet defrosted (500g) calamari tubes and heads, 3 chopped garlic cloves, 2 Tbsp (30ml) each olive oil and chopped parsley, 1 chopped red chilli and juice (60ml) and grated peel of 1 lemon.

Season. Heat a griddle pan and grill calamari in batches for 4-5 minutes. Serve with lemon or lime wedges and fresh rocket.

SALMON TACOS

ALL RECIPES SERVE 2-3 COOK’S NOTE Don’t have a jar?

Use a zipseal bag and remember to double bag to avoid spillage.

CALAMARI Fresh calamari can be kept in the fridge for up to two days if stored correctly.

Rinse and drain the calamari before placing on a clean plate, then cover with a damp cloth and wrap in clingfilm. If using frozen calamari, be sure to thaw completely before cooking.

Cut back on the cost by using hake or kingklip – both fish work well.

Dressing: ¼ cup (60ml) plain double-cream yoghurt 1 tsp (5ml) fish sauce 2 Tbsp (30ml) fresh chopped coriander Pinch chilli flakes (optional) Salt and milled pepper 2 (250g each) salmon fillets, skin on

2 Tbsp (30ml) sesame oil Juice (60ml) of 1 lemon 4 PnP medium tortillas ½ packet (125g) mangetout, blanched and sliced ¼ head (about 200g) red cabbage, shredded 4-5 sliced radishes Lemon or lime wedges, for serving SERVES 4 Combine dressing ingredients and set aside.

Season salmon.

Heat sesame oil in a large pan and fry

salmon skin-side down for 4-6 minutes per side or until cooked.

Drizzle with half the lemon juice and flake with two forks.

Fold each tortilla over the rungs of your oven rack to create a taco shell and bake in the oven at 160˚C for 1-2 minutes.

Remove and set aside.

Fill each taco shell with salmon, mangetout, red cabbage and radish.

Squeeze over remaining lemon juice.

Drizzle tacos with dressing and serve with lemon or lime wedges on the side.

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

CALAMARI 3 WAYS

MAKE IT DIABETES FRIENDLY Serve in lettuce cups or wholewheat pitas instead of taco shells

36 | Fresh Living – April 2020

35-FF1 School of fish COR 1.indd 36

2/25/20 12:38 PM

N I C E C AT C H

CRUNCHY HAKE BURGERS Serve fish on cos or baby gem lettuce for a low-carb option.

Salt and milled pepper 8 (about 80-100g each) hake portions, skinned

1 cup (250ml) cake flour 4 eggs, whisked 2 cups (500ml) panko or regular breadcrumbs Vegetable oil, for deep-frying Juice (120ml) of 2 lemons ½ cup (125ml) sour cream

2 Tbsp (30ml) Dijon mustard 1 red chilli, deseeded and chopped 2 Tbsp (30ml) chopped parsley 4 seeded burger rolls, halved and toasted Handful fresh rocket 2 Granny Smith apples, sliced 4-5 radishes, sliced

FISH FILLETS Fresh fish (hake, snoek, kingklip or yellowtail) can be kept in the fridge for up to two days if stored correctly.

Place raw fish in a bowl of ice in the fridge and cover with clingfilm until you’re ready to cook. If you’re not using it within two days, freeze immediately. If frozen, be sure to thaw completely before using. Pat dry with kitchen paper before frying to avoid oil splatter.

¼ small head red cabbage, shredded Lime wedges SERVES 4 Season fish, coat in flour, dip in egg and cover in breadcrumbs.

Heat oil in a pot and deep-fry fish in batches for 5-6 minutes.

Drain and drizzle with lemon juice.

Combine sour cream, mustard, chilli and parsley. Season.

Layer burger rolls with rocket, hake, apple, radishes and red cabbage.

Serve burgers with a dollop of sour cream sauce.

TRY THIS PnP CRUMBED HAKE FISH CAKES (600g)

Keep these fish cakes in the freezer so you can recreate these crunchy burgers in an instant.

GOOD IDEA Add ¼ cup (60ml) desiccated coconut and grated peel of 2 limes to the breadcrumbs for a flavour boost

pnp.co.za

35-FF1 School of fish COR 1.indd 37

Fresh Living – April 2020 | 37

2/25/20 12:38 PM

GOOD IDEA Wrap fish in blanched leek leaves, secure with kitchen string and place over medium coals. This will lock in the buttery flavour and gently steam the fish

35-FF1 School of fish COR 1.indd 38

2/25/20 12:38 PM

N I C E C AT C H

GARLIC AND LIME ANGELFISH Try roasting on an oven tray with extra garlic and limes. ³ cup (80ml) softened butter 3 cloves garlic, chopped Handful dill, chopped Juice (30ml) of 1 lime Grated peel of 2 limes 1 red chilli, deseeded and chopped Salt and milled pepper 1 whole (about 1kg) angelfish, cleaned

MASALA & COCONUT SEAFOOD POT Who can resist these Cape Malay aromas?

1/

2 Tbsp (30ml) olive oil 6 shallots or 2-3 white onions, chopped 4 cloves garlic, chopped

Handful fresh or dried curry leaves 2 Tbsp (30ml) butter 1 packet (3) robot peppers, diced 2 Tbsp (30ml) garam masala 2 Tbsp (30ml) medium curry powder 1 Tbsp (15ml) ground turmeric 2 cups (500ml) fish stock

1 can (400ml) coconut milk 1 can (400ml) coconut cream 1 box (800g) large wild pink prawns, heads removed and deveined and cleaned 1 bag (700g) PnP seafood mix, defrosted Juice (120ml) of 2 lemons

Handful fresh coriander, chopped + extra for garnish Salt and milled pepper Salsa: 1 red onion, chopped 1 punnet (350g) mixed medley tomatoes, halved ½ tub (80g) fresh coconut, chopped Juice (30ml) of 1 lime or ½ lemon 1 Tbsp (30ml) chopped coriander 2 tsp (10ml) honey Glug olive oil Salt and milled pepper

SERVES 4-6 Combine butter, garlic, dill, lime and chilli.

Season fish well.

Coat fish with ½ the butter mixture and place on a braai grid over medium coals.

Braai for 15-20 minutes, turn over every few minutes and brush with remaining butter mixture until cooked through.

Serve with lemon wedges.

TRY THIS PnP UNCOOKED LARGE WILD PINK PRAWNS (800g) g g)

PnP only stocks responsibly sourced prawns – so you can enjoy this treat with peace of mind.

pnp.co.za

35-FF1 School of fish COR 1.indd 39

Crusty bread, for serving SERVES 6-8 Heat oil in a large pot and fry shallots, garlic and curry leaves for 3-4 minutes.

Add butter, peppers and spices and fry for a further 3-4 minutes.

Add stock and simmer for about 5-7 minutes.

Add coconut milk and cream and simmer for 10 minutes.

Poach prawns and seafood mix in sauce for 12-15 minutes or until cooked through.

Stir through lemon juice, coriander and season.

Combine salsa ingredients. Set aside.

Ladle seafood into serving bowls and top with extra coriander and salsa.

Serve with crusty bread if you like.

Fresh Living – April 2020 | 39

2/25/20 12:38 PM

N I C E C AT C H

MIXED GRILL SEAFOOD PLATTER

Serve with chargrilled garlic naan, pickled red onion and curried mayo.

SMOKEY PRAWNS Toss together 1 box (800g) defrosted and deveined large wild pink prawns, juice (60ml) and grated peel of 1 lemon, 3 chopped garlic cloves, 2 Tbsp (30ml) smoked paprika, 1 tsp (5ml) cayenne pepper and 3 Tbsp (45ml) olive oil.

Season and marinate for at least 15 minutes.

Thread prawns onto skewers and braai over medium coals for about 5-6 minutes, basting with marinade as they cook. Arrange on a platter.

BEER STEAMED MUSSELS Heat 2 Tbsp (30ml) butter in a large pot and fry 3 sliced spring onions and 2 chopped garlic for 3 minutes.

Add 2 cups (500ml) beer and bring to a gentle simmer. Place 500g cleaned fresh mussels in a colander over the simmering beer, cover with a lid and steam for about 8-10 minutes. (Discard any unopened mussels). Set mussels aside. Add 1 cup (250ml) cream to

MUSSELS Fresh mussels can keep in the fridge for up to three days if stored correctly.

Remove from packaging, store in a bowl with ice and cover with a damp cloth.

Drain excess water daily. sauce and reduce for 5 minutes or until thickened slightly. Add juice (60ml) of 1 lemon, season well and toss cooked mussels into sauce.

Arrange on a platter and garnish with dill.

ZESTY YELLOWTAIL Season 4 (150-200g each) unskinned yellowtail portions.

Heat ¼ cup (60ml) butter, juice (60ml) and grated peel of 2 limes in a pan. Fry fish

skin-side down for 4-5 minutes a side, while basting with lime-butter until cooked. Arrange on a platter.

PLATTER SERVES 4-6 CURRIED MAYO Combine ½ cup (125ml) mayonnaise, 2 tsp (10ml) curry and juice (30ml) of ½ lemon and season.

ONION PICKLE Heat ½ cup (125ml) white wine vinegar, 2 Tbsp (30ml) honey

and pour over 2 sliced red onions. Season, cover and pickle for 10-15 minutes before serving.

PAIR WITH Tokara Sauvignon Blanc, R110

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

GOOD IDEA If threading prawns onto bamboo skewers, soak skewers in cold water for 30 minutes to prevent them from burning on the grill

40 | Fresh Living – April 2020

35-FF1 School of fish COR 1.indd 40

2/25/20 12:39 PM

N I C E C AT C H

APRICOT AND CHAKALAKA BRAAIED SNOEK

Change Include at least one portion of oily fish, such as snoek, in your diet per week – eating fish rich in omega-3 fatty acids is associated with a lower risk of heart disease.

Nothing says Mzansi quite like snoek, apricots and a delicious chakalaka.

1 (about 700g) whole snoek, butterflied Salt and milled pepper ½ cup (125ml) softened butter 1/ cup (80ml) ³ store-bought chakalaka 6-8 dried Turkish apricots, chopped 2 Tbsp (30ml) chopped coriander + extra for serving Juice (30ml) of ½ lemon, plus extra for basting Crusty bread (optional) and lime wedges, for serving SERVES 6 Pat snoek dry and season.

Combine butter, chakalaka, apricots, coriander and lemon juice.

Brush snoek with ¼ of butter mixture until well coated.

Braai over hot coals for about 15-20 minutes, turning over halfway through and basting with remaining butter and extra lemon juice.

Serve fish with crusty bread, lime and extra coriander.

pnp.co.za

35-FF1 School of fish COR 1.indd 41

WHOLE FISH Before refrigerating a whole fish, wash it with cold water and pat dry using kitchen paper or a clean, dry cloth. Wrap the fish in wax paper, clingfilm or foil, then store it in the fridge on bed of ice – preferably at the bottom of the fridge. Whole fish can keep in the fridge for up to two days if stored correctly.

Fresh Living – April 2020 | 41

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BRAAI DAYS

& Scotch

WORTH

Sharing.

Not For Persons Under The Age Of 18.

78 B&W Braai Tax Fresh Living Ad (258x198) ENG FA.indd 1

2020/02/14 10:52

BEST BAKES

EASTER ganza

Egg-strava

We’re celebrating all things baking this Easter – from a posh twist to classic carrot cake and a toothsome pull-apart chelsea bun ‘cake’ to delightful chocolate Easter bunny cupcakes for the kids to enjoy (after an Easter egg hunt, of course!)

Hop on over to pnp.co.za/easter for even more Easter ideas!

PHOTOS: MICHAEL LE GRANGE RECIPES AND STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: EMMA NKUNZANA

pnp.co.za

43-FF Easter cakes COR 1.indd 43

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READER TASTE TEST

Mikhail Petersen, UX/UI designer This cheesecake is an easy way to impress guests. It was straightforward, however, I wasn't able to do the water bath because I didn’t have a tray that was deep enough, so I opted for the standard method.

I might go half Marie biscuit and half Tennis biscuit, just to add some texture to the base. I will definitely make it again. Yum!

COOK’S NOTE Although the water bath method will ensure a velvet smooth, crack-free cake, you can easily skip this step. Simply bake at 150°C but take care not to overbake (it should still be slightly wobbly in the centre)

COFFEE CHEESECAKE A decadent treat that is well worth the splurge of full-fat cream cheese.

Cake: 1 packet (200g) Marie biscuits, finely crushed ½ cup (125gl) melted butter 3 tubs (250g each) PnP full-fat cream cheese ¾ cup (180ml) sour cream

1½ cups (300g) castor sugar 3 large eggs 1 egg yolk 2 Tbsp (30ml) strong coffee or espresso, cooled (optional) ¼ cup (60ml) coffee liqueur Topping: ½ cup (125ml) coffee liqueur 1/ cup (67g) sugar ³ Splash water 1 tub (250ml) cream, whipped

44 | Fresh Living – April 2020

43-FF Easter cakes COR 1.indd 44

1 packet (6s) PnP candy coated hollow eggs SERVES 8-10 Preheat oven to 160°C and line a 24cm loose-bottomed cake tin with baking paper.

Mix biscuits and butter together and press mixture onto the base of the tin.

Blitz remaining cake ingredients in a food processor until smooth.

Pour over biscuit base.

Wrap clingfilm around the outside of the cake tin if using the water bath method below (see cook's note above).

Create a water bath by placing cake tin in a deep oven pan.

Fill pan with lukewarm water until ¾ up the side of the cake tin.

Bake for about 80-90 minutes or until just set and slightly wobbly

in the centre.

Remove tin from water and cool completely at room temperature.

Chill in the fridge for at least 3 hours or overnight.

For topping, combine liqueur, sugar and water in a pot and simmer for 8 minutes or until syrupy. Cool.

Top cake with cream, syrup and candycoated chocolate eggs just before serving.

pnp.co.za

2/25/20 12:43 PM

BEST BAKES

BUNNY MEADOW CUPCAKES We’ve added a Persian flavour twist, but they’re just as good without rosewater or cardamom.

1 Tbsp (15ml) rosewater ½ Tbsp (7ml) ground cardamom 1 box (500g) PnP chocolate cake mix (prepare batter to packet instructions) 1 packet (250g) PnP chocolate icing, prepared to packet instructions Topping: 1½ cups (150g) fine desiccated coconut A few drops green food colouring

1 packet (100g) shelled pistachios, chopped (optional) 12 Lindt mini chocolate bunnies MAKES 12 Stir rosewater and cardamom into prepared cake batter.

Bake cupcakes as per packet instructions.

Cool completely.

Decorate with chocolate icing.

For topping, place coconut in a zip-seal bag, add food colouring and shake until well coated.

Add pistachios, if using.

Dip cupcake tops in mixture to create ‘moss’ and top with bunnies just before serving.

GOOD IDEA

MUST TRY PnP CHOCOLATE ICING MIX (250g)

Skip the baking and simply let the little ones decorate store-bought chocolate muffins – all of the fun without the effort!

Look out for PnP’s range of easy-to-prepare icing mixes – keep a packet or two in your pantry as a lifesaver when unexpected guests pop around for tea.

Fresh Living – April 2020 | 45

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BEST BAKES

GOOD IDEA

PAIR WITH Carrot, pineapple and rum cake. Recipe on page 48

Ken Forrester Natural Sweet White, R70

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

When making a stacked cake, secure it with one or two wooden skewers to hold the layers in place.

46 | Fresh Living – April 2020

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MUST TRY PnP LOW-CARB PRE-MIXES PnP has a wide range of low-carb cake premixes that are gluten-free too, from classic sponge cake to delicious chocolate brownies.

GLUTEN FREE

GOOD IDEA To make bunny ears, use bending wire to shape two ears, twist thyme around wire and use as a cute botanical Easter cake decoration.

HONEYED ALMOND AND POLENTA CAKE Moist and simply delicious.

1 cup (250g) butter ½ cup (200g) honey Juice (80ml) and peel of 1 orange 3 eggs, separated 1 cup (250g) plain double-cream yoghurt 3 cups (300g) almond flour

pnp.co.za

43-FF Easter cakes COR 1.indd 47

1 cup (160g) polenta 1 Tbsp (15ml) baking powder Pinch salt ½ punnet (10g) thyme leaves, chopped

1½ cups (195g) icing sugar, sifted 1-2 Tbsp (15-30ml) plain double-cream yoghurt SERVES 8-10

Syrup: ½ cup (100g) honey Juice (80ml) of 1 orange 5 sprigs thyme Icing: ¼ cup (60g) butter, softened

Preheat oven to 160°C and grease a 23cm loose-bottomed cake tin.

Whisk butter and honey for 5 minutes or until smooth.

Add orange juice and

peel, and egg yolks.

Whisk egg whites to stiff peaks and fold through yolk mixture.

Mix remaining ingredients together, add egg mixture and fold through until well combined.

Pour batter into prepared cake tin.

Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.

Cool in tin for 10

minutes, unmould and cool completely.

Combine syrup ingredients in a pot and simmer for 5 minutes.

Remove thyme and pour hot syrup over cake.

For icing, whisk butter until fluffy.

Gradually add icing, whisking until smooth.

Fold through yoghurt.

Ice cake all around and decorate as you wish (see good idea above).

Fresh Living – April 2020 | 47

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and cream cheese together.

Gradually add icing sugar until well combined.

Decorate each tier with icing, stack and top with baby carrots, if you like.

PULL-APART CHELSEA BUN “CAKE” Don’t want to make your own dough?

Pre-order bread dough (about 700g) at PnP bakery or simply use two sheets of puff pastry instead for a pastry bake.

CARROT, PINEAPPLE AND RUM CAKE The grown-up, fashionable cousin of the traditional carrot cake.

Cake: 2½ cups (500g) castor sugar 2½ cups (625ml) sunflower oil 8 large eggs ½ cup (125ml) dark rum (optional) 2 cups (300g) cake flour, sifted 2 cups (300g) wholewheat flour 4 tsp (20ml) each ground cinnamon, bicarbonate of soda and baking powder 1 tsp (5ml) salt

2 packets (200g) walnuts, chopped 4 cups (320g) grated carrot 2 large cans (430g each) crushed pineapple, including syrup Icing: ¾ cup (180g) butter ½ cup (125ml) cream cheese 5 cups (625g) icing sugar, sifted Baby carrots, for decorating (optional) SERVES 12 Preheat oven to 180°C and grease 2 x 24cm loose-bottomed cake tins or 3 x 18cm cake tins.

48 | Fresh Living – April 2020

43-FF Easter cakes COR 1.indd 48

Whisk castor sugar, sunflower oil and eggs together for about 5 minutes or until pale and fluffy.

Stir in rum (if using).

Combine dry ingredients.

Add egg mixture to dry ingredients and mix well.

Fold through carrot, pineapple and syrup.

Pour into prepared cake tins.

Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean.

Cool in tin for 10 minutes, unmould and cool completely on a wire rack For icing, whisk butter

Dough: 3¼ cups (500g) cake flour ½ (3ml) tsp salt 2 Tbsp (30ml) castor sugar 1 sachet (10g) instant yeast 2 tsp (10ml) ground cinnamon Pinch ground cloves 50g butter, melted 1 large egg 1 cup (250ml) lukewarm full-cream milk 1/

³ cup (80g) melted butter 1/ cup (50g) treacle ³ sugar + extra for sprinkling ½ cup (125ml) raisins and/or cranberries, roughly chopped 1 large egg, whisked Honey, for glazing 1 egg white 11/³ cups (170g) icing sugar, sifted

MAKES 10-12 For dough, combine dry ingredients in a bowl.

Mix butter, egg and milk together.

Add to dry ingredients and mix well to create a dough.

Knead dough for 10 minutes (you can use a stand mixer if you have one), then cover and set aside.

Allow dough to double in size.

Preheat oven to 180°C. Divide dough into 10-12 balls.

Roll each ball out into 15cm-long strips.

Brush with butter and sprinkle with treacle sugar.

Add some raisins and/or cranberries.

Roll up into a scroll, pinch seam to secure.

Repeat with remaining dough.

Tightly pack buns into a greased 20cm cake tin.

Glaze with whisked egg and sprinkle with extra treacle sugar.

Bake for 30-35 minutes or until golden and dough is cooked through.

Brush with honey while hot and set aside to cool slightly.

Lightly whisk egg white and gradually add icing sugar, whisking until smooth.

Drizzle cake with icing and serve.

pnp.co.za

2/25/20 12:43 PM

BEST BAKES

BROWNIE MERINGUE PIE Just when you thought brownies couldn’t get any better… We bring you this crispy, gooey delight.

4 large eggs 1¼ cups (250g) castor sugar 4/5 cup (200g) butter 250g dark chocolate, chopped ²/³ cup (100g) flour, sifted

Meringue: 3 large egg whites Pinch salt ¾ cup (150g) castor sugar ½ Tbsp (7ml) apple cider vinegar 3 tsp (15ml) cornflour ¼ cup (20g) cocoa powder, sifted + extra for serving SERVES 6-8 Preheat oven to 160°C and line a tart pan or an 18cm brownie tray

with baking paper.

Whisk eggs and sugar until with an electric whisk for 5 minutes or until pale and fluffy.

Melt butter and chocolate in the microwave for 30-second intervals, stirring in-between, until melted.

Cool slightly.

Add chocolate to egg mixture in a thin stream and whisk until well combined.

Fold through flour and

pour into prepared brownie tray.

Bake for 25 minutes or until chocolate crust starts to crack and centre is slightly gooey.

Set aside.

Whisk egg whites and salt to stiff peaks.

Add castor sugar, a spoonful at a time, whisking until dissolved before adding the next spoonful.

Once smooth and glossy, whisk in vinegar for a 2-3 minutes.

Fold though cornflour and cocoa powder, taking care not to deflate the meringue (see cook’s note below).

Top brownie cake with meringue and return to oven for another 15 minutes or until golden.

Cool completely in cake tin.

Unmould and dust with extra cocoa powder just before serving.

COOK’S NOTE To prevent your mixture from deflating, fold through instead of mixing.

Move your spoon from top to bottom in a figure 8 while rotating the bowl with your hand until the mixture is well combined

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1903120_CDM EASTER 2020 FRESH LIVING AD ENG.pdf

1

2019/11/22

11:39

PROMOTION

I n one

BASKET

Cadbury Fluffies are the perfect addition to your family’s Easter celebrations

CADBURY FLUFFIE NESTS

PHOTO: DONNA LEWIS RECIPE AND STYLING: LIEZL VERMEULEN

Melt ¼ cup (60ml) butter, 2 Tbsp (30ml) honey and 10 Cadbury Fluffies in a microwave. Fold through 2 cups (500ml) puffed rice cereal until combined. Divide mixture into a 12-cup muffin pan. Create an indent in the centre to make a “nest”. Chill for 1 hour. Remove from muffin pan and decorate with Cadbury Whispers and Astros. MAKES 12

51-Promo Cadburys COR 1.indd 51

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FAVE FINDS

PROMOTION

IN THE MIX

Whet your whistle with these new and nifty on-trend drinks…

FIZZY PROBIOTIC TEA

Delicious Happy Culture kombucha tea is bubbling with living probiotics and an abundance of naturally occurring goodness to support the body’s natural gut flora and boost overall wellbeing.

Choose between Raspberry & Hibiscus and Ginger & Lemon.

WELCOME, LITTLE ONE!

Try the new petite version of Musgrave Crafted Spirits called “SWIGS”, a just-released 200ml format across the full range of Musgrave Gin, Musgrave Pink Gin, Musgrave Copper Black Honey and Musgrave Copper Vanilla.

PROMOTION

This granulated sugar substitute not only looks like sugar, it tastes like it too and has been specifically designed to replace sugar in all your hot and cold drinks.

This sugar substitute is endorsed by Diabetes South Africa, and contains only 5kJ per serving, whereas regular sugar contains 80kJ. Sweetly Sugar Substitute has no artificial ingredients and is completely xylitol free.

52-SWL Cor 1.indd 52

If you love baking, try the Sweetly Baking Sugar Substitute, specifically formulated to replace regular cane sugar on a gram for gram basis.

Learn more at sweetly.co.za

WHAT A SWEETY Sweetly Sugar Substitute is perfect for your morning cuppa

PHOTO: DONNA LEWIS STYLING: CHAD JANUARY

THE YUM FACTOR

2/25/20 1:32 PM

WELL NESS

LOW CARB

Banana and coconut loaf.

Recipe on page 54

Sweet SPOT Natural sugar replacements are all the buzz in the kitchen now, says Justine Drake. Wondering what to use and how to use it? We’ve tested a few different options and show you the ropes with some delicious baked treats PHOTOS: MICHAEL LE GRANGE RECIPES AND STYLING: ANKE ROUX STYLIST’S ASSISTANT: MERRILL BUCKLEY

pnp.co.za

Good For You COR 1.indd 53

Fresh Living – April 2020 | 53

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WELL NESS

A new take on the old favourite.

SUGAR REPLACEMENT: PNP SPOON FOR SPOON

GOOD IDEA Make ice-cream sandwiches by placing a dollop of frozen yoghurt between two biscuits

FIBRE RICH

2 cups (300g) flour 2 tsp (10ml) baking powder ½ cup (50g) desiccated coconut 1 tsp (5ml) ground cinnamon ½ cup (125g) butter, at room temperature ¾ cup (30g) PnP spoon for spoon 2 extra-large eggs, lightly whisked 3 small (450g total) over-ripe bananas, mashed 1 tsp (5ml) vanilla essence ¼ cup (60ml) milk MAKES 1 LOAF (10 SLICES) Preheat oven to 180°C and grease a 20cm loaf pan.

Combine all dry ingredients and set aside.

Cream butter and sugar replacement together until fluffy.

Add eggs, one at a time, whisking well before adding the next one.

Stir through banana, vanilla and milk.

Add dry ingredients, mix well and spoon into loaf pan.

Bake for 45 minutes or until a skewer inserted into the centre comes out clean.

Slice and serve immediately or wrap in baking paper and store at room temperature for up to three to four days.

CRUNCHY OAT AND GINGER BISCUITS A deliciously crunchy tea-time treat.

SUGAR REPLACEMENT: SWEETLY

½ cup (80g) Sweetly sugar substitute ½ cup (125g) butter 1 extra-large egg, whisked 1 tsp (5ml) vanilla essence 1½ cups (165g) oat flour (or cake flour) 1 tsp (5ml) ground cinnamon 2 tsp (10ml) ground ginger 1 tsp (5ml) baking powder Pinch salt MAKES 16 Preheat oven to 180°C and grease a large baking tray.

Cream Sweetly and butter until smooth.

Add egg and vanilla, then mix well.

Stir in dry ingredients and mix well to create a dough.

Roll dough into walnut-sized balls.

Place on a baking tray and flatten with a fork.

Bake for 10 minutes or until golden.

Cool and serve, or store in an airtight container for up to two weeks.

PUMPKIN SEED & BRAN RUSKS Guilt-free snacking at its best.

SUGAR REPLACEMENT: FREESWEET

1 block (500g) butter, melted 1½ cups (200g) Freesweet 1 tub (500ml) buttermilk 3 large eggs, whisked 1kg self-raising flour 2 tsp (10ml) baking powder 1 tsp (5ml) salt 6 cups (240g) bran flakes 1 cup (100g) rolled oats 1 cup (155g) mixed seeds MAKES 48 Preheat oven to 180°C and line two 30cm x 10cm loaf pans with baking paper.

Whisk butter, sugar replacement, buttermilk and eggs together.

Mix dry ingredients in a large bowl.

Add wet ingredients to dry one and mix well.

Divide mixture between loaf pans and bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Cool.

Set oven to 90°C. Slice into rusks, place on an oven rack and dry in oven overnight.

Store in an airtight container at room temperature for up to four weeks.

*PLEASE NOTE THAT IF CONSUMED IN LARGE QUANTITIES XYLITOL MAY HAVE A LAXATIVE EFFECT

BANANA AND COCONUT LOAF

54 | Fresh Living – April 2020

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GOOD FOR YOU

ALMOND FLOUR BROWNIES Uber decadent and delicious – the chocolate topping is optional.

1½ cups (175g) almond flour ½ packet (50g) walnuts, chopped ½ packet (50g) hazelnuts, chopped

SUGAR REPLACEMENT:

MAKES 16

*XYLITOL

3 slabs (100g each) 70-90% dark chocolate 1 cup (250g) butter 3 extra-large eggs 1 tsp (5ml) vanilla essence 1¼ cups (200g) xylitol

Preheat oven to 170°C and grease a 25cm brownie pan.

Melt 2 slabs chocolate and butter in the microwave at 30-second intervals.

Add eggs, one at a time, whisking well

before adding the next one.

Stir through vanilla, xylitol, almond flour and half the nuts.

Pour into brownie pan and bake for 30-35 minutes or until just set.

Remove from oven and, while hot, dot with remaining chocolate.

Spread chocolate over brownies with a spatula.

Scatter with remaining nuts and cool.

Slice and serve, or store in an airtight container for up to five days.

SUGAR ALTERNATIVES: A SWEETER DEAL? With the rise of sugar alternatives on store shelves these days, consumers are foregoing cane sugar. When choosing sugar substitutes, though, it’s important to be informed and look beyond the hype. While sweeteners may help with diabetes and weight management, they aren’t a magic bullet and should still be used in moderation.

There are a number of plant-based lowand no-calorie sweeteners to look out for.

They are gaining in popularity as ‘natural’ sweeteners and include xylitol, erythritol, stevia and coconut sugar.

Coconut sugar contains a small amount of fibre and nutrients. Therefore, it's slightly better than regular sugar. However, it's still high in fructose and should be enjoyed in moderation. (See more alternatives below)

LOW CARB

TRY THESE SWEETLY (400g) A teaspoon of Sweetly has 5kJ while a teaspoon of sugar has 80kJ – now that’s sweet! Plus this substitute is great for baking (try the Oat & Ginger Biscuit recipe on the left).

pnp.co.za

Good For You COR 1.indd 55

PNP XYLITOL (300g) Xylitol* is a sugar alcohol with a sweetness and appearance similar to sugar. It contains 40% fewer kilojoules than sugar and may offer dental benefits.

FREESWEET (500g) This sweetener is made up of xylitol and erythritol. These are sugar alcohols which provide 65% less energy than sugar, and their effect on blood sugar is negligible.

PNP SPOON FOR SPOON This powdered sweetener was formulated with baking in mind – replace sugar in a 1:1 ratio. It’s not a natural sweetener, but it is free from aspartame.

Fresh Living – April 2020 | 55

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Hot and

HAPPENING It simply isn’t Easter until your table is laden with fragrant Pick n Pay Hot Cross Buns, now available in a range of delicious flavour variations…

GOOD IDEA Try our OTT version with fresh rocket, crispy bacon, gooey brie or camembert topped with honeycomb and fresh figs

56-Promo Bakehouse COR 1.indd 56

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PROMOTION

Gluten-free hot cross bun Don’t miss out on anything this Easter – our range of gluten-free buns will leave you asking for seconds.

Choose between the good ol’ classic or dreamy chocolate.

GLUTEN FREE

PHOTOS:DONNA LEWIS RECIPE & STYLING: CHAD JANUARY

Chocolate hot cross bun If you’re not a fan of the traditional kind, who could say no to some chocolate?

Try our Belgian chocolate hot cross buns and get creative by making ice-cream sandwiches using toasted buns as the base. Another great idea is to use them in a bread and butter pudding topped with fresh berries.

56-Promo Bakehouse COR 1.indd 57

GOOD IDEA Stock up on hot cross buns, you can freeze them for up to a month. Defrost at room temperature and toast for a deliciously quick breakfast fix

Cranberry and Honey Burst hot cross bun The combination of sweetness from the cranberry and orange marmalade marries together beautifully with the spices from the hot cross bun. It is a must have this Easter.

PICK AND CHOOSE

Extra spicy hot cross bun If you’d like to spice up your life a little, try these warming, flavoursome buns with extra mixed spice and cinnamon for a little extra attitude.

Traditional hot cross bun These spiced buns are of utmost importance. Try them piping hot, smothered in butter and served with apricot jam or drizzled with honey.

They’re the perfect accompaniment for pickled fish and a sure winner to have around the lunch table this Easter. For those who prefer the “less traditional” kind, look out for our raisin-free option with a hint of citrus.

2/25/20 12:51 PM

CURB THOSE

CRAVINGS Chocolate in the afternoon and salty potato chips in the evening? Samantha Page explains what your body’s cravings could mean

You know the feeling. You’re not necessarily hungry but you desperately desire a particular food and you won’t be satisfied until you’ve consumed it.

The usual suspects are chocolate, ice cream, chips and cheese, and studies show that the effect on the brain’s reward centre is very similar to that of drugs that are abused.

This is because cravings originate in the region of the brain responsible for memory, pleasure and reward. When the body receives what it thinks it needs the brain releases dopamine, creating a state of euphoria. According to Psychology Today, the brain starts to associate the “reward” of dopamine and serotonin with that particular food.

While there is some research that connects cravings to nutrient deficiencies – for example, the desire to

chew ice can be as a result of iron-deficiency anaemia and a strong desire for chocolate could signal a lack of magnesium – there is so much more to the story. In fact, Kerry Torrens – a nutritionist writing for BBC Food – says that cravings are more likely to be a signal from your brain about your emotions than your stomach telling you that it’s hungry or that you lack a specific nutrient.

THE SCIENCE BEHIND CRAVING In a study conducted at Tufts University in Massachusetts in the USA, Professor Susan Roberts, the director of the Energy Metabolism Laboratory, discovered that some of the most commonly craved foods were salty snacks that are also high in sugar and fat, which means that binge-eating was also directly related to weight gain.

Dr David Kessler, a former dean of the Yale School of Medicine in the USA and author of The End of Overeating, believes that human beings “teach” their brain that a tasty treat will supply instant gratification – “a pick-me-up” – so they start to feel “emotional pains” or what you experience as a craving. Dr Kessler says that the chemicals the body releases are similar to an opioid and these hormones provide emotional relief.

Adds Pick n Pay dietitian Juliet Fearnhead: “When cravings become overwhelming, they frequently lead to overindulgence followed by feelings of guilt,” which supports the view of many researchers that while we often look at physiology for a good explanation, cravings might be more psychology than biology.

58 | Fresh Living – April 2020

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WELLBEING

WHAT ARE YOU REALLY HUNGRY FOR? There is no shortage of temptation around us since comfort food that is convenient and high in kilojoules is everywhere, and when it is combined with stress, loneliness, anxiety and boredom, as well as a negative internal dialogue, it can lead to snacking and overeating.

“The problem isn’t food itself,” explains nutritionist Laura Thomas in her book Just Eat It, “it’s the person’s relationship to food.”

Laura has done extensive research into intuitive eating (IE), which is an approach rooted in listening to your body and rejecting the notion of a food hierarchy, which she says results in the “forbidden fruit” effect – a heightened desire for what you can’t have.

“Through IE, we’re relearning how to eat based on our own hunger and satiety cues. We’re also breaking down the diet mentality, getting rid of the voices in our head that say, ‘This is a good food, that’s a bad one’,” says Laura. But how do you know if your hunger is physical or emotional? pnp.co.za

58-Health feature COR 1.indd 59

8 TRAITS OF EMOTIONAL HUNGER EMOTIONAL HUNGER

PHYSICAL HUNGER

Sudden You feel the need to eat even though you’re not hungry

It comes on slowly Hunger is gradual and progressive

Food specific All you can think about is… “chocolate” It’s obsessive One minute you are okay, the next you are obsessed with food Comes with an upsetting emotion Likely to happen with a “situation” Urgent Urge to eat now!

Absent-minded eating You are not present when you eat so you lose track of how much you eat Don’t stop eating even when full You are not present enough to feel fullness Guilt You feel bad that you ate this food or so much of it

Not food specific You don’t crave one thing but food in general You aren’t obsessed You can wait to eat It’s physical You feel a growling in your stomach It’s time to eat It’s likely been a while since you last ate You are present You choose your food with thought and enjoyment You feel satisfied You stop when you’re full No guilt You ate because you were hungry and then you moved on

Fresh Living – April 2020 | 59

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WELLBEING

MANAGE CRAVINGS Binge-eating episodes can pose a health risk

because repeat behaviour can lead to obesity and possibly eating disorders.

Giving in to food

cravings can also trigger feelings of guilt or shame, which are disempowering and perpetuate a negative

internal narrative.

In addition, research conducted at Flinders University in Australia suggests that cravings

consume a large amount of cognitive resources (brain power), which explains their

Here’s how to control cravings IF YOU’RE…

AND YOU CRAVE…

INSTEAD OF EATING…

TRY…

YOUR BODY COULD BE LACKING…

Tired or sluggish

Something salty

Potato chips

Air popped popcorn with sea salt

Chloride

In need of a mood boost

A sugary treat

Biscuits or sweets

Dark chocolate

Chromium, carbon, sulphur

Dehydrated

Energy

Low-kilojoule carbonated diet drink or coffee

Coconut water

Iron, sodium chloride

Hungry at 5pm but you have dinner reservations at 8pm

Anything in sight

Grabbing anything in front of you that resembles food

A handful of raw, unsalted almonds

Nitrogen

Feeling lightheaded or your head feels fuzzy (brain fog)

Something substantial, hearty, filling

A slice of pizza

Wholegrain pasta with home-made tomato sauce, olive oil and fresh basil

Calcium

Source: Adapted from Gym Guru Girl

Juliet Fearnhead suggests: Schedule snacks: Plan nutritious snacks so you’re less tempted by unhealthy food.

Get enough quality sleep: The duration is not as important as the quality.

Find a distraction: A craving lasts three to five minutes so do something that takes your focus away from unhealthy food.

Tune in to your body: Learn to identify your triggers for cravings so you can manage them.

Reduce temptation: Avoid grocery shopping on an empty stomach so you always choose healthy food.

60 | Fresh Living – April 2020

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TRY THESE PnP Livewell raw almonds (100g) g g)

PnP Livewell popped sorghum (180g) ILLUSTRATIONS: TOBY NEWSOME

CRAVINGS CHEAT SHEET

pnp.co.za

2/25/20 12:45 PM

WELL NESS

BE WELL A monthly roundup of wellness news and info, with healthy tips to try…

Lovin’ We shine a spotlight on two of our favourite lactose-free Livewell product ranges

• Livewell UHT lactose-free milk: Now you can enjoy tea, coffee, cereal and more with the flavour of dairy milk, but no ill effects if you’re lactose intolerant. From R17.99. Visit pnp.co.za/ livewell to find out about the ranges, plus health articles, resources and more.

It’s been touted as the new cure-all – just drink a glass of fresh celery juice in the morning to ‘detox’ and cure a host of ailments. However, it’s more likely that any reported health benefits are a ‘placebo’

ANXIOUS? Try heart breathing: Get comfortable, close your eyes, focus your attention on your heart and ‘breathe’ into and out of your heart (use your imagination). Remember a time when you felt really, really good about something – focus on this feeling as you breathe through your heart for anywhere between 2-10 minutes. Practise a few times throughout the day for best results. Visit heartmath.org for more.

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To contact PnP’s registered dietitian, Juliet Fearnhead, email healthhotline@pnp.co.za, or find a dietitian on adsa.org.za

effect – the placebo effect is far more accurately researched and proven than the health benefits of celery juice (there is no hard evidence to support the purported health benefits of said pale green liquid).

PHOTOS: GETTY IMAGES, WALDO SWIEGERS AND SUPPLIED COMPILED BY ROBYN MACLARTY PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

• Livewell Macadamia & Almond Nut Milks: Available in almond, chocolate and chai flavours, these delicious nut milks are a great substitute for dairy milkshakes.

WHAT’S UP WITH THE CELERY JUICE TREND?

Looking good Believe it or not, what you eat can affect your eye health. Eating a balanced diet is critical, of course, but these foods in particular are eyesight friendly: Carrots – Yes, It’s true! The betacarotene and vitamin A in carrots can help protect against age-related macular degeneration (a breakdown of the small central area of the retina that controls visual acuity).

Oily fish – Think mackerel, tuna, sardines and salmon. The omega-3 fatty acids in these fish aid retina function.

Nuts – Vitamin E in nuts can protect the eye from age-related damage and cataracts.

1 2 3

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Combine 5 cups (1.25L) water, 4 cups (1L) white spirit vinegar, 3 Tbsp (45ml) curry powder, 2 Tbsp (30ml) ground turmeric, 1 Tbsp (15ml) each fish masala, black peppercorns, coriander seeds and 3 bay leaves.

Bring to a boil and add 2 cups (500ml) brown

sugar and 1 jar (290g) apricot jam. Add 6 sliced onions. Cook over a high heat for 7-10 minutes, season and set aside.

Place fish in a baking dish and pour over pickling liquid. Chill for at least 2 days. Serve with hot cross buns or a side salad.

SERVES 6-8

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“MOM, CAN I HAVE SOME MONEY?”

Since money habits are generally laid down in early childhood, how can you help your children adopt good financial habits? Robyn MacLarty calls in the experts 64 | Fresh Living – April 2020

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SOUNDBITE

What was your first experience with money? Perhaps your parents gave you a monthly allowance, or simply gave you money when you asked for it.

Perhaps you had to work for it, or get good grades at school. Or perhaps you didn’t get any.

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How did you feel about money back then? Now consider your spending habits today. Are you a spendthrift, a saver, or somewhere in-between, and can you see a correlation with how you were introduced to money in childhood?

Savers tend to associate pain with spending money, whereas spenders associate it with pleasure, which is why it’s so difficult for them to delay gratification. Most of us fall somewhere in between.

According to Dr David Whitebread and Dr Sue Bingham of Cambridge

University, who reviewed past research to determine how children learn about money, there is evidence that our spending behaviour is set by the age of seven.

A 2019 University of Michigan study found that children as young as five already had distinct approaches to spending and saving money. Whether this is innate or learnt is difficult to say, but it does seem that both genetic and environmental factors play a role.

So, what can you do to help your children adopt good financial habits long term, especially if they are

‘natural’ spendthrifts?

We asked human potential expert Nikki Bush for her best advice. Nikki is author of Future-Proof Your Child for the 2020s and Beyond (Penguin Random House) and has done road shows for Investec Private Clients on “How to raise financially fit families” and “How to raise your child’s net worth”.

What’s wrong with how children are learning about money these days?

They are not getting a concrete experience of money due to

growing up in an increasingly cashless society, and parents are too scared to provide boundaries – as in, telling them that when there is no more money, there is no more money. Parents are also buying their children off with things and gifts instead of their presence and time, because parents are time-poor.

Our kids also live in an era of conspicuous consumption and are in the cross hairs of marketers on all platforms constantly telling them that they need to have stuff in order to feel good about themselves.

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SOUNDBITE

Should a child’s personality be taken into account?

If you have more than one child you will definitely see different money personalities at play. One child will be the thrifty saver while the other will likely be the spontaneous big spender. There are lessons for both children to learn from each other.

The saver needs to be encouraged to spend from time to time, and the spender needs to be encouraged to save for something over time or be left with nothing.

Experience is a great teacher if parents are prepared to let their children learn through the consequences of their actions. The one child will have spent everything at the beginning of the month and will have

“Financial intelligence, like technology, is an enabler. It will help your children leverage the X-factors for success in a changing world, and survive the uncertainties with confidence.” – NIKKI BUSH to watch while the other child still has money left.

Should you proportion pocket money based on age?

Give your children a set amount for every year of their life (whether that is R10 or R50 per year, depending on the financial situation in your household – but commit to something that you can continue to afford even if finances get tough).

This means that a five-year-old will get R50 a month and a 10-year-old will get R100 per month. You need to decide what that can be spent on.

In primary school, it really is more for frivolous stuff that they have choice over.

They may spend some of it on rubbish, but that’s their prerogative.

It’s important for children to be able to exercise choice. You also have to live by your choices. In their teens, you need to start switching from pocket money to paying them an allowance. This will

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increasingly cover entertainment, airtime, clothing etc. You need to be really clear about what it is supposed to cover, and you will need to also hold your line when they mess up, as they will from time to time.

What’s your top piece of advice when it comes to teaching kids about money?

Delayed gratification versus instant gratification is a very important lesson to instil in your children.

If they can learn to wait, to save up for something meaningful, they will appreciate it more and look after it better.

There is plenty of research to show that people with the ability to delay gratification do much better in life in the long term.

Change

Give your child three piggy banks too.

One for saving for the short term, one for investing (saving for the long term), and one for giving to charity. The rest can go into their wallets for immediate spending.

Help them work out how much to put into each piggy bank each month. You could always incentivise them by offering to double their savings after a certain period of time, and then that money gets put into a savings account in the bank. We have to teach our kids how to earn money as well as how to grow money, i.e. make their money work for them.

Be wise with words

Be mindful about how you describe money, says Mindful Money coach Marnita Oppermann, because you are teaching your child how to relate to money. If you constantly talk about scarcity and lack of money, this is what they will absorb and take forward. Here are some examples of how you can rephrase your money language.

INSTEAD OF SAYING… “We can’t afford it”

RATHER SAY… “Our money has other priorities right now”

“That is too expensive”

“We can get better value for our money elsewhere”, or “Let’s put that on your wish list if it’s something you truly want, and you can start to save towards it”

“I don’t have any money”

“I don’t think you need this right now” (even if you do have money at that moment to buy that item, rather point out that it is unnecessary than the “white lie” that there’s no money)

PHOTOS: GETTY IMAGES

Parents need to provide context for money and material possessions and talk to their kids about marketing and what the goal of a campaign is all about – marketing is there to get them to take action. What kind of action? To buy things, of course, and usually not what they need.

We have to teach children the difference between a need and a want.

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SOUNDBITE

PRO pocket money tips Marnita Oppermann is certified through the Money Coaching Institute of California with a background in corporate accounting. She shares her top tips for pocket money power

1

Give your children a set list of chores that should be done each week (making their bed, taking trash out, washing dishes, tidying rooms, doing homework etc). Either give a fixed pocket money amount per week if all tasks are done, or decide on an amount per chore.

4

3 Teach them to save something every time they receive their pocket money or when they receive money as a gift.

6

Get t hem to

track how

mu ch ve saved to y ha the

If there’s something your child would like to buy, a new toy for example, teach that they need to save up for it, rather than giving in to instant gratification. They might complain and sulk, but in the long term they will learn a valuable lesson.

of t

wards the cost

he item.

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5

2

Open up a children’s savings account for each child (take them to the bank – make it a memorable, exciting experience).

Every few months, show them the statement and get them excited to see how their savings are growing.

Before they spend the money received on sweets, treats or toys, they must put something into their piggy bank/money tin/jar. Savings habits can be learnt from a young age. It’s the ‘pay yourself first’ principle: save first, then spend.

7 Every few months, take a trip with them to the bank to deposit the money collected in the piggy bank.

8

Start a savings habit from a young age. Gift each child a fun piggy bank (or even better, have a creative activity where they decorate a tin or jar, for example, for their savings).

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SKIN SK IN deep

SLICE OF LIFE

Meet the entrepreneurs blazing a trail in the aesthetics industry and inspiring the next generation one tattoo, manicure and blow-dry at a time TEXT BY: LESEGO MADISA PHOTOS: WALDO SWIEGERS AND TOBY MURPHY

STAIN NAIL BAR Precious Sikhonde Precious left her career in finance to build a beauty empire. She first opened a popular franchise beauty salon, and in its first year, it became the number one franchise salon in the country out of the rest of outlets in the group. But she still longed to have a place of her own, and that’s when Stain Nail Bar in Soweto was born.

“I don’t think I’ve always been passionate about the industry, but having the franchise definitely sparked it. I realised how it made people feel good about themselves.”

Precious has never let anything stand in her way, so it was no surprise when she decided to climb Mount Kilimanjaro. She describes it

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SLICE OF LIFE as a gruelling experience that instilled her with drive and discipline.

“During the climb, I learnt that no matter how much preparation you do, having the right people by your side is key.”

Precious is in the process of opening her second salon and would love to see the Stain brand grow into a franchise soon. She continues to offer training and job

opportunities to her community and it brings her great joy to be considered a role model.

“If someone starts working at my salon, who comes from a similar background to me and has no prior experience, it inspires me to see them progress to more challenging roles such as mentoring others,” she told Glamour magazine in an interview.

Ndumiso Ramathe (left) and Sibusiso Dlamini (right)

SOWETO INK Sibusiso Dlamini (Sbu) and Ndumiso Ramathe Both hailing from the small town of Gamalakhe on the South Coast of KwaZulu-Natal, best friends and business partners Sibusiso Dlamini (Sbu) and Ndumiso Ramathe are

the owners of a black-owned tattoo parlour – Soweto Ink. In an industry that has few black artists, this duo has worked hard to perfect their craft and set up a successful business that has been profiled by the likes of Forbes magazine and MTV. While Sbu always had an interest in

“Work hard and make your voice heard through your art and your passion will turn it into your pay cheque”

tattooing, it took some convincing for Ndumiso to take the plunge and leave his 9-5.

“It’s something that God had planned for me. Over the years, the vision and passion for Soweto Ink grew,” Ndumiso says.

Last year, they hosted the 4th annual Soweto Ink Tattoo Convention that saw local and international artists gathering to showcase their skills, speak more about their craft and industry and shed light on their challenges and triumphs. They hope that the convention will inspire more young people in their community to pursue this career path and gain knowledge on how to make it lucrative.

This year, they plan on expanding their business beyond South Africa’s boarders by opening their second studio in Botswana.

But the two aren’t stopping there, they also plan on opening an art academy in their community to teach and train the next generation of black tattoo artists and creatives.

Their advice to aspiring tattoo artists?

“Work hard and make your voice heard through your art, and your passion will turn it into your pay cheque; work strategically and move with the times to remain relevant in this industry.”

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SLICE OF LIFE

“Even if it looks like you’re not reaching your purpose, know that we all have to start somewhere”

HEAVENLY HANDS Chanté Herries Starting out as a cleaner, Chanté Herries had been working at a salon for almost eight years, working extra hours doing house calls, when she decided to make a go of running her own salon, which she opened in her landlady’s wendy house.

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With few resources and only the most basic equipment, she set out to spread beauty and confidence in her community.

Chanté invested everything she earned back into her business, and over time the business began to thrive and she was able to upgrade to proper business premises.

This hard work is what has afforded

Chanté the opportunity to travel to beauty and haircare conventions in Croatia and Italy and work at Cape Town Fashion Week as part of the beauty team.

Today, she is owner and founder of Heavenly Hands, a skills development project that aims to rehabilitate young women who have overcome substance abuse and crime by giving them

the skills and training they need to work in the beauty industry.

The change in the women has been phenomenal.

“Heavenly Hands wants to upskill unemployed, young individuals and help them make the best of their lives by teaching them to never give up, no matter how hard life might seem at times.”

She now wishes to continue to expand the project and has her sights set on opening a new skills development programme that will focus on assisting victims of gender-based violence. Chanté urges everyone to start making a difference.

“Even if it looks like you’re not reaching your purpose, know that we all have to start somewhere.”

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*All the activities have been developed by occupational therapists from Jump Leap Fly to build cognitive skills in young children. *Builds number skills and problem-solving abilities for children aged 3+. *Artwork by Magriet Brink and Leo Daly

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YOUNG MINDS

CHILD’S PLAY

Pick n Pay, The Reach Trust and Jump Leap Fly have partnered to bring you a series of free and fun interactive guides to help your little ones shine

Quality early childhood development is the key to ensuring your child has the necessary tools to succeed.

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LUNCH AND LO Letting your children fend for themselves is easier said than done, says Susan Hayden Some months ago, in a pique of fatigue and righteous indignation, I declared a moratorium on the preparation of school lunches.

At 12 and 15 respectively, and having observed the ease with which my children navigate the kitchen when it suits them, I felt I had done my fair share of trying to find something inspirational to fill those empty lunch boxes of hell. For a million years (children

years are like dog years – you multiply by eleventy-thousand) I have chopped fruit, removed crusts, warmed pizza and decanted biltong in order that they might find a tasty and nutritious snack come break time, and I felt pretty confident that by

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this stage of the game their chances of dying of starvation were small.

I felt exceedingly rebellious and pleased with myself as I sat at the kitchen counter leisurely sipping my X-strength coffee and flipping through Instagram while they

poured themselves bowls of cereal and frowned at me in disapproval. I chuckled inwardly as they stared jointly at the contents of the open fridge, then the dry goods cupboard, then back to the fridge (welcome to my world) before sighing disconsolately, taking an apple apiece and disappearing into their rooms.

Only this wasn’t the way I had imagined it.

One had hockey till 5pm; the other had barely touched her breakfast. An apple was not going to cut it.

“Is that all you’re taking?”

I reluctantly ventured.

“It’s cool, Mom, I don’t really get hungry at school,” the younger one said.

“What do you mean? You can’t not eat all day!”

Next minute there I was, in spite of myself, also staring at the contents of the fridge and the dry goods cupboard.

“What about tuna mayo on seed loaf?”

I offered hopefully.

“Nah.” (The big one.)

“Well… what about a wrap with avo and grated cheese?” (Silence.)

“Okay! I’m making you that!” Before a sensible person could stop me, the grater was grating and the avo was being lemoned.

That, I suppose, is what

it means to be a mom.

It’s simply hardwired into our DNA to nurture.

I remember when they were really little, now and again I’d leave their dad in charge of lunch and the afternoon snack.

I would get home to a scarily fractious toddler who was too small to understand she needed to eat every few hours to prevent herself from metamorphosing into the Bride of Chucky. Their dad didn’t get that memo and was watching in bewilderment as she writhed on the floor in fury. Some juice and cheese later and she was good to go.

The thing is, we just know stuff, such as the fact that even when your kids are 12 and 15 and lazier than sloths on a go-slow strike, they are still your precious charges and you’d rather eat glass than see them go hungry for a second.

I also know that before you can say, “not another carrot with hummus”, another million years will have passed and they’ll have no need for their mom and her Tupperware.

So, back to the cutting board for me.

Some mornings they happily sort themselves out; other times I lend a hand. Sometimes I just let them take an apple. So far they’re doing just fine.

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6

home affairs

dining areas to insp ire

Mandy Allen rounds up an eclectic selection of dining spaces that anyone would be happy to break bread in – whether set for two or twelve

DINER’S CLUB

While the existence of the formal dining room has – by and large – gone the way of gelatine salads, frankfurter fondues and pineapple upside-down cakes (actually, this one can stay), the notion of gathering around a table with delicious food and drink remains at the heart of the human experience.

In most contemporary homes, kitchen, living and eating have merged and the term “dining room” has expanded to include eat-in kitchens, open-plan living and dining areas or even a cosy corner in a compact urban loft. Whatever the definition in your own home, the dining room should be functional, comfortable and, most important, reflective of you.

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TOP TIP Don’t be afraid to introduce colourful upholstered seating, such as these super comfy tub-style chairs with velvety fabric. There are many luxe textiles that are durable and stain resistant

2. Smart casual Relaxed comfort is the key element in this multipurpose space that is part dining room, part storage zone and part library.

Low-hung industrial-style lights are more than just functional, they add an element of design savvy while helping to centre and balance the space visually.

While considered architecturally open plan, a dividing wall here differentiates the dining zone from the living room, giving it its own character.

This space is the

1. Picture perfect A gallery wall doesn’t have to be limited to a hallway or living room.

In combination with cosy seating, a generously proportioned table and statement lighting, you’ve got the recipe for an inviting, characterful dining room.

Our favourite homes are ones that project a strong sense of the people who live there and a picture wall is one of

the best ways to reflect your likes, interests and style.

A room devoid of accessories lacks dimension and warmth – here, vases, lamps, knick-knacks, plants and figurines showcase the owner’s quirky, creative personality.

Think beyond conventional lighting – here two contemporary candelabras take the place of pendant shades and are cool talking points.

perfect example of laid-back formality: the identical chairs as well as the lighting provide a neat sense of symmetry and sophistication, while the eclectic selection of vases, informally arranged books and magazines, modern floating shelves and plants project an air of casual cool.

Likewise the colour palette: white with mid-tone wood is always a harmonious pairing but, with added pops of colour, the scene is uplifted and made fresh, fun and welcoming.

If space allows, storage is always useful in the dining room area. These units are made from simple white pine and, along with the parquet floor, infuse the space with an organic warmth.

Crisp white is the first choice for any interior backdrop – particularly one with lots of visual stimulation. However the ceiling and top of the wall have been given a quirky treatment with a coat of soft pink.

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home affairs

3. Creative quirk Dining, display and living merge in this flexible space where pink on pink is the main course.

Having to mark out a dining area in an open-plan space is a good excuse to go bold with colour, furniture, lighting and accessories.

In such an open-plan situation, a corner forms a natural space for the dining zone.

Furniture such as a cupboard or shelving are visual anchors.

While there is a lot

going on visually, the presence of crisp white serves to contain the various elements.

The large wall map is not only decorative but also draws one’s attention to the dining zone, effectively distinguishing it from the rest of the room.

TIP As with any layering of colour, introduce subtle but noticeable tonal differences to create dynamism. The acrylic lampshade is not only a showstopper but provides a final punch to the palette.

4. Bold and beautiful Deep, dramatic colour can create a sense of spaciousness, define a specific zone in a multi-use space and provide character.

Hunter green sets the tone in this well-lit, charming corner.

The decorative scheme incorporates mid-century vintage and contemporary elements, evoking a timeless feel.

The seating choices – a Quaker-style bench and two mint-green chairs – create impact and add a rustic mood.

Punctuations of white and secondary accents of pink, baby blue and mustard add a fresh youthfulness.

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TOP TIP Where space is limited or required to multitask, utilise the wall for storage

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TOP TIP

6. Open and shut case

Living greenery always energises a space – don’t skimp on houseplants in the dining room

This dedicated dining room is calm and quiet and suggests the atmosphere of a private diners’ club.

Sliding doors set into the wall give this dining room the flexibility to form part of the rest of the house or be contained as a private space.

A separate dining room does have its advantages – as well as allowing for a grown-up ambience with no distractions, the aftermath of a boisterous dinner party can be hidden from sight until you’re ready to face the task of cleaning up.

5. Urban polish Glamour is on the menu in this luxurious space that harnesses colour and form to establish a grown-up mood.

Gorgeous rose-gold lighting creates instant drama and an area of focus in this open-plan area – two or more of the same light design

(depending on the size of the room and length of the dining table) will amplify the aesthetic impact.

Reflective, mirrored materials add another layer of decadence.

Pastels have the potential to be cutesy but these muted shades up the ante with their grey

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PHOTOS: LIVING 4 MEDIA/GREATSTOCK & DIS SHOPPING PRODUCTION: SONA SALES PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE. SOME PRODUCTS ARE ONLY AVAILABLE AT SELECTED PNP AND HYPER STORES

TOP TIP Pink has emerged as a popular colour in interiors projecting a mood that is both sophisticated and playful.

Black and green are its natural complementary partners

undertones that harmonise with the raw-concrete feature wall.

Eclectic can still be chic: the bucket chairs have been chosen in several colour finishes but because they share the same tonal quality, the end result is edgy rather than quirky.

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home affairs Grey-rim two tone side plate, R29.99, and grey-rim two tone dinner plate, R35.99

Sam & Squito water colour oval platter, R99

Sam & Squito water colour bowl, R139

Get t he LOOK

Canister with marble patterns, R139

Dine in style with these fabulous finds

Beverage dispenser (5.5L), R239

SOME PRODUCTS ARE ONLY AVAILABLE AT SELECTED PNP AND HYPER STORES

Salt and pepper grinder set, R169

16-piece beige cutlery set, R299

Waffle weave dishcloth (2-pack) R69.99

Bamboo and silicone spatula, R49 Snack bowl set with bamboo tray, R199

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FURRY FRIENDS

PET’S CORNER Goodies, advice and info for your fur babies

Q:

Is it okay to put a cat on a leash?

A: Absolutely. The first thing is to get the cat used to wearing a collar, and through positive reinforcement give lots of love and treats when it’s on.

Then attach the leash and do short sessions.

Once the cat is used to walking on a leash, it can be introduced to the outside world.

Walking on a leash is recommended for

indoor cats. By using a leash they are able to be taken outside safely, so that they can’t run away, and can experience the outside world. I have worked with and know of many cat owners that walk their cats outside on a leash. It’s not cruel as it widens the life of an indoor cat.

Answer by Kathy Clayton, an accredited animal behaviourist with the Animal Behaviour Consultants of Southern Africa

It’s almost too much to handle – the furry ball of Yorkie cuteness that is four-month-old Pixel Symington (pictured here at two months), the beloved fur baby of Randburger Annie Symington. “Pixel definitely has a mind of her own. She’s not afraid of anything and while she is a little afraid of heights, we do have to constantly stop her from jumping off the couches. She’s generally is a bit of a hurricane, flying into rooms to announce her presence. Very playful and loving.” Bless!

Simply search for ‘Pick n Pay Pet Club’ on Facebook to join the group.

B PNP PET CTLU E STAR OF HH MONT

HUG YOUR DOG 10 April is Hug Your Dog Day in the United States… We’re all for adopting this day at Fresh Living – any excuse to cuddle a canine!

“A cat has absolute emotional honesty.

Human beings, for one reason or another, may hide their feelings but a cat does not.” - Ernest Hemingway MEET THE MASCOT! Pick n Pay Pet Club is sponsoring a puppy from The South African Guide-Dogs Association for the Blind, which will be the official mascot of the Club! Join the Pick n Pay Pet Club Facebook group to find out more and meet the new addition to the family. The South African Guide-Dogs Association for the Blind provides guide dogs, service dogs, autism support dogs and orientation and mobility training to those in need… To support their work, visit guidedog.org.za

COMPILED BY: ROBYN MACLARTY PHOTOS: SUPPLIED AND SHUTTERSTOCK PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

YOUR QUESTIONS ANSWERED

SOMETHING TO YAP ABOUT Yapper is a wellness and rewards programme that encourages you to keep your dog healthy. The more paw points you earn, the higher your tag status, the greater the rewards. Download the Yapper progressive web app to your device’s home screen, and start logging your adventures. It’s totally free! Visit yapperapp.co.za PLUS! PnP Pet Club members who sign up to Yapper will get 6x Smart Shopper points on all pet products, as well as exclusive discounts and more – just swipe your Smart Shopper card. It’s free – just send an SMS with your Smart Shopper card number to 30926.

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pet club pnp.co.za

2/25/20 1:21 PM

30%

*

MADE WITH

FRESH MEAT

Scientifically formulated to provide overall well-being benefits, and is clinically proven to assist in maintaining your cats urinary tract health.

2 delicious flavours of Chicken & Rice or Salmon & Rice, with 34% protein – purr-fect for cats which are carnivorous by nature.

EMERGENCY PENDANT FOR SENIORS “There for you when no-one else can be” “There for them when you can’t be”

1

HELP AT THE PUSH OF A BUTTON In a medical emergency a simple push of the wearable button will alert our 24/7 Response Centre.

2

24/7 EMERGENCY RESPONSE A trained emergency call centre operator will be able to communicate with you.

FLE 01- 04- 20A C

3

HELP IS ON THE WAY A loved one will be notified and if required an ambulance will be dispatched to your home free of charge.

For more information or a FREE brochure

0800 911 247

www.aidcall.co.za

ON A SHOESTRING

IT’S THE (LONG) WEEKEND, BABY! We bring our best budget Easter eats to feed a crowd, from breakfast and padkos to a lingering lunch PHOTOS: ESTVAN VERMEULEN RECIPES AND STYLING: ANNA CAROLINA ALBERTS STYLIST’S ASSISTANT: GAIL SMITH

SPLURGE Add 6 slices of good-quality ham before the egg mayo

Cook the cover Head to pnp.co.za/recipes/ cook-the-cover to find a convenient shopping list of all the ingredients (which you can buy online)

SHOPPING TIPS  The cost of foods that can only be bought in predetermined quantities – for example, a packet of almonds – is calculated according to the quantity required by the recipe, not the total cost. Keep the leftovers to use in other recipes.

 Where possible, use dried instead of canned beans and lentils, as they are cheaper.  Buy loose fruit and vegetables – these tend to be more affordable than prepackaged produce and you can pick and choose the amounts.

 We’ve scaled back on costs as far as possible, but some recipes might offer ‘splurge’ ingredients that are optional and simply enhance the yumminess.

 The cost of meals does not include regular pantry items such as stock, oil, garden herbs and spices.

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pnp.co.za

2/25/20 1:37 PM

5 RECIPES FOR UNDER R340

PICNIC LOAF The perfect road trip food!

Shopping list: 6 eggs R18, ½ cup mayonnaise R4.50, 1 tomato R3, 1 red onion R6, 1 baby gem lettuce R6, 1 ciabatta, white loaf or sourdough R24.99, 100g cheddar cheese R14 Pantry: curry powder, butter, seasoning TOTAL:

R76.49

½ cup (125ml) mayonnaise 2 tsp (10ml) curry powder Salt and milled pepper 6 hard-boiled eggs, sliced 1 loaf ciabatta 3 Tbsp (45ml) butter 100g cheddar, sliced 1 tomato, thinly sliced ½ red onion, sliced 1 head baby gem lettuce, shredded

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

SERVES 6 Combine mayonnaise and curry powder.

Season.

Gently fold through eggs (take care not to break them up too much.)

Slice the top layer off the ciabatta to create a ‘lid’.

Hollow out the centre, leaving a 1-2cm crust all round.

Butter the inside of the ciabatta, add cheese and spoon in egg mayo.

Top with tomato, red onion and lettuce.

Season.

Pop ’lid’ back on top.

Wrap loaf with clingfilm, foil or wax paper and chill until ready to serve.

SPICED HOT CROSS FLAPJACKS An easy twist on a classic.

Shopping list: 1½ cups flour R3, 1 slab chocolate R15.99, 1¼ cups milk R4, 1 egg R3, ¼ cup icing sugar R1.50, ½ cup double cream yoghurt R3.80

½ tsp (3ml) salt 2 Tbsp (30ml) white sugar 2 tsp (10ml) mixed spice 1 slab (80g) chocolate, chopped (optional) 3 Tbsp (45ml) raisins 1¼ cups (310ml) milk 1 egg 3 Tbsp (45ml) oil + extra for frying

Pantry: baking powder, salt, sugar, mixed spice, raisins, oil, lemon juice TOTAL:

R31.29

1½ cups (225g) flour 1 Tbsp (15ml) baking powder

Sauce: ½ cup (125ml) plain double-cream yoghurt 1 tsp (5ml) ground cinnamon 1 tsp (5ml) sugar

Icing: ¼ cup (60ml) icing sugar 1-2 tsp water or lemon juice Fresh mint leaves SERVES 6-8 Sift dry ingredients together.

Stir through chocolate (if using) and raisins.

Combine milk, egg and oil and stir into dry ingredients.

Add 1 tsp (15ml) oil to a non-stick pan and fry a heaped tablespoon of

batter for 2 minutes a side or until golden.

Repeat with remaining batter.

Combine sauce ingredients. Set aside.

For icing, whisk just enough water or lemon juice into icing sugar so that it’s runny enough to pipe.

Spoon icing into one corner of a small zip-seal bag and snip off the corner tip to create a piping bag.

Pipe crosses onto each flapjack.

Drizzle with sauce and garnish with mint leaves.

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5 RECIPES FOR UNDER R340

STICKY ONION TARTE TATIN Easy, yet impressive.

lettuce, washed ½ cucumber, sliced Handful fresh mint leaves

Shopping list: 1 roll puff pastry R13, 4 onions R12, 100g feta R12, baby gem lettuce R5, ½ cucumber R6.50 Pantry: sugar, butter, vinegar, fresh garden herbs, mustard, oil,

Dressing: 1 tsp (5ml) mustard 3 Tbsp (45ml) oil 1 Tbsp (15ml) vinegar 2 tsp (10ml) sugar Salt and milled pepper

seasoning.

TOTAL:

R49.50

1 roll (400g) puff pastry 1 Tbsp (15ml) sugar 2 Tbsp (30ml) butter 2 Tbsp (30ml) balsamic vinegar 2 sprigs fresh oregano (optional) 3-4 onions, thickly sliced 2 discs (50g each) feta, crumbled Salad: 1 head baby gem

SERVES 4 Preheat oven to 200°C. Lay pastry flat on a lightly floured surface.

Using a sharp knife, cut out a 20-23cm pastry circle (or use a plate of the same size as a stencil).

Cover pastry with clingfilm and chill in the fridge.

Heat sugar, butter, vinegar and oregano in a 20-23cm pan

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and cook for about 10 minutes or until caramelised.

Carefully add onions (so they maintain their shape) and slowly cook over medium heat for about 15 minutes or until golden-brown.

Place pastry over the onions and tuck in the edges.

Bake for 20-25 minutes or until golden.

Turn tart out onto a serving plate and sprinkle with feta.

Toss salad ingredients together.

Combine dressing ingredients and drizzle over salad.

Serve tart at room temperature with salad on the side.

SPLURGE Replace the feta cheese with ¼ cup gruyère

MEAT-ZZA Pizza meets meatloaf, and they were made for each other!

mozzarella ½ packet (50g) olives (optional) Handful fresh basil

Shopping list: 400g mince

SERVES 6

R46, 1 onion R3, 1 egg R3, 2 slices bread R2, 1 sachet tomato paste R6, 1 tomato R3, 1 cup grated mozzarella R19, ½ packet olives R8.50 Pantry: Dried herbs, seasoning, herbs, oil TOTAL:

R90.50

1 large onion 400g mince 1 tsp (5ml) dried oregano Salt and milled pepper 1 egg 2 slices bread, crumbled Handful fresh parsley , chopped 2 tsp (10ml) vegetable oil 1 sachet (50g) tomato paste 1 tomato, sliced 1 cup (125g) grated

Preheat oven to 200°C. Halve onion, chop one half and slice the other.

Mix chopped onion, mince, oregano, seasoning, egg, bread and parsley together.

Heat oil in a pan and cook sliced onion on medium-low heat or until caramelised.

Grease a 26cm ovenproof dish and press mince mixture onto the base of the dish.

Evenly spread tomato paste over mince, add tomato, cheese, olives and cooked onion.

Bake for 30 minutes or until cooked through.

Garnish with basil just before serving.

pnp.co.za

2/25/20 1:38 PM

ON A SHOESTRING

ROAST CHICKEN, BABY SPUDS AND A QUICK PICKLE For the lazy (but hungry) cook.

Shopping list: 1 chicken R65, 600g baby potatoes

Salt and milled pepper 3 Tbsp (45ml) olive or canola oil 1 clove garlic 3 sprigs fresh thyme leaves 600g baby potatoes 1 whole (about 1.5kg) chicken

R10, ½ cucumber R6.50, 1 red onion R6, garlic R1 Pantry: Seasoning, oil, garlic, fresh garden herbs, vinegar, sugar TOTAL:

R86

Quick pickle: ½ cucumber, sliced 1 red onion, sliced 3 Tbsp (45) red wine vinegar 1 Tbsp (15ml) water

1 Tbsp (15ml) sugar 1 tsp (5ml) salt Handful fresh basil and or mint, for serving SERVES 6 Preheat oven to 180°C. Combine salt, pepper, oil, garlic and thyme.

Place potatoes and chicken in a roasting pan and rub with seasoned oil mixture.

Roast for an hour or

until chicken juices run clear when pierced with a knife and potatoes are golden and cooked through.

For pickle, toss cucumber and red onion together.

Heat vinegar, water, sugar and salt in a pan and pour over the cucumber and onion.

Pickle for 30 minutes, then drain.

Serve chicken with basil or mint and pickle.

PAIR WITH Jacques Mouton Chardonnay, R100

PnP exclusive

READER TASTE TEST

Nicole de Mink, banking consultant This recipe was simple to follow, surprisingly affordable and delicious – perfect for a lazy cook or someone that’s short on time. I loved that I could pop the chicken in the oven and catch up with other chores around the house while it roasted to perfection.

pnp.co.za

86-On A Shoestring COR 1.indd 89

Fresh Living – April 2020 | 89

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35% OFF

Financial Ye a r E n d

SALE

Celebra�ng 10 Years in SA

0800 242 343

FLE 01/04/20

• Stroke • Arthritis • Oedema • Back Pain • Rheumatism • Lack of mobility • Multiple Sclerosis • Muscular Dystrophy • Poor upper body strength

Celebra�ng 10 Years in SA

FRESH LIVING KITCHEN

Pickled fish

ce i p s The

IS RIGHT

Think your pickled fish game is strong? It can always get better… Whether you have a family recipe you swear by, or are looking to start a tradition, we’ve got you covered with tried-and-tested recipes and advice PHOTOS: TOBY MURPHY RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

XXXXX: XXXXX

WATCH OUR INSTAGRAM PAGE @FreshLiving_pnp with the hashtag #FLgrams for next month’s theme.

Post your culinary conundrums and have Liezl and Chad save the day! You’re welcome. pnp.co.za

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FRESH LIVING KITCHEN

Q

Pickled fish toast quickly and should be removed before there is any smoke.

Q @ngrza via Instagram: “I’ve never made it. Too intimidated… where to start?

CHAD SAYS: Step one would be making your very own spice mix. It’s a little extra effort but worth it, plus you’ll have leftover mix for next time. If you’re short on time, store-bought works just as well.

FISH MASALA SPICE MIX Toasting whole spices before grinding releases extra flavour and aroma. You’ll know they’re done when you can detect the pungent, fragrant aroma but keep a close watch as they

Toast ¼ cup (60ml) coriander seeds, 2 Tbsp (30ml) each cumin seeds, fennel seeds and black peppercorns, 8 cloves and a handful fresh or dried curry leaves in a dry, hot pan for 1-2 minutes or until fragrant. Cool completely and grind using a pestle and mortar until fine.

Combine with 1 Tbsp (15ml) each garlic powder, ground ginger, cinnamon, medium curry powder and ground turmeric and a pinch of salt. Store in an airtight container.

MAKES ¾ CUP GOOD IDEA: Add a little olive oil and lemon juice to your spice mix to make a paste to enhance the flavour for quick dinners.

@the_luckycharming via Instagram: “Can I use any fish? I have salmon – could that work?”

CHAD SAYS: A firm, white fish (like hake or kingklip) is recommended with traditional pickled fish. It needs to be firm enough to withstand frying and being pickled for a few days. If using salmon, opt for a quick pickling liquid with simpler, lighter flavours.

BATTERED VS PAN-FRIED CHAD SAYS: When making pickled fish, some prefer to have the fish battered and deep-fried while others prefer a simple pan-fry. For a slightly healthier option, to eliminate excess oil, you can even grill your fish.

BATTERED DEEPFRIED FISH Heat vegetable oil in a large pot for deep frying. Cut 2kg firm white fish (we used hake) into portions and pat dry with kitchen towel. Combine 2 cups (500ml) cake flour, 2 Tbsp (30ml) fish masala spice mix and 2 cups (500ml) milk, and season. Dip each fish portion into batter,

making sure to coat evenly, and deep-fry in hot oil in batches for 4-6 minutes. Drain on kitchen paper and repeat with remaining fish and batter. Makes enough for Traditional Pickled Fish (recipe on opposite page).

PAN-FRIED FISH Heat 3 Tbsp (45ml) vegetable oil in a large pan. Cut 2kg firm white

fish into portions and dry with kitchen paper.

Season fish well and sprinkle 2 Tbsp (30ml) fish masala spice mix on top. Dip each portion into 1 cup (250ml) cake flour to coat lightly. Fry fish in batches for about 5-7 minutes or until cooked through. Drain on kitchen paper. Makes enough for Traditional Pickled Fish (recipe on opposite page).

5 STEPS TO PERFECT PICKLED FISH Step 1

Step 3

Step 2

Season fish

Mix and grind masala spice mix

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Prepare the batter and coat fish

pnp.co.za

2/25/20 1:29 PM

GOOD IDEA Make a raita with plain yoghurt, grated cucumber, chopped red onion, red chilli and fresh coriander. The combination with the pickled fish is to die for!

Step 4

Step 5

Deep-fry the fish

TRADITIONAL PICKLED FISH The perfect combination of sweet, sour, salty and spicy!

1 batch deep-fried fish or pan-fried fish (see opposite page) 5 cups (1.25L) water 4 cups (1L) white spirit vinegar 3-4 bay leaves 3 Tbsp (45ml) curry powder 1 Tbsp (15ml) fish masala spice mix 2 Tbsp (30ml) ground turmeric 1 Tbsp (15ml) black peppercorns 1 Tbsp (15ml) coriander seeds 2 cups (500ml) brown sugar 1 jar (290g) apricot jam 2 Tbsp (30ml) cornflour 6-8 onions, sliced into rings Serving suggestions: Garlic naan Toasted hot cross buns Rotis Side salad with radicchio, sliced radish and cucumber SERVES 6-8

Add the pickling sauce to the fish

Arrange cooked fish in a deep baking tray or large bowl with a lid.

Combine water, vinegar, bay leaves and all spices in a large pot and bring to the boil.

Boil the mixture for about 8 minutes.

Add brown sugar and apricot jam and simmer on high for 10-12 minutes.

Combine cornflour and ¼ cup (60ml) pickling sauce in a separate bowl until smooth.

Whisk mixture back into pot and simmer for 5 minutes or until sauce has thickened slightly. Taste sauce and adjust seasoning as desired.

Add onion and simmer for 5 minutes.

Pour over fish and cool completely, cover and refrigerate (do not cover with a lid).

Pickle for at least 48 hours before serving, or store for up 3 weeks.

Serve with garlic naan, hot cross buns, rotis or a side salad.

TRY THIS No time to make your own? Pick n Pay’s pickled fish and hot cross buns are as good as homemade!

PnP PICKLED FISH (500g)

A wonderful balance between sweet and sour, this pickled fish hits all the right flavour notes.

PnP TRADITIONAL HOT CROSS BUNS (6s) (6 )

These Easter favourites come in a variety of flavours and are the perfect partner your pickled fish – every time!

Fresh Living – April 2020 | 93

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FRESH LIVING KITCHEN

Pickled fish FRESH LIVING PICKLED FISH POLL We posted the following questions on social media asking you, our readers, how you prefer your pickled fish.

The verdict is in:

1

Battered and deep-fried VS pan-fried

2

46% 54%

3

Served with hot cross buns VS roti or naan

38% 62% Eaten hot VS cold

27% 73%

THREE WAYS WITH LEFTOVER PICKLED FISH

1

PICKLED FISH BUDDHA BOWL

Season 2 cups (300g) cooked pearl (or regular) couscous and toss through 3 Tbsp (45ml) chopped fresh coriander and juice (60ml) and grated peel of 1 lemon.

Divide between 2 serving bowls. Divide 2 cups (460g) pickled fish, ½ punnet (62g) cooked and sliced mangetout, 1 cup (200g) roasted

cauliflower and ½ (200g) shredded small red cabbage between serving bowls. Drizzle with reserved pickled fish sauce. SERVES 2

2

QUICK PICKLED FISH PÂTÉ

Blitz together 2 cans (400g each) drained and rinsed cannellini beans, 1½ cups (400g) flaked pickled fish, ¼ cup (60ml) pickled fish

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sauce, 2 chopped garlic cloves and a handful chopped fresh coriander.

Season. Serve on toasted ciabatta or hot cross buns, sprinkled with chopped spring onion. SERVES 4-6

3

PICKLED FISH TART

Roll out 1 roll (400g) puff pastry into a 3mm thick rectangle and score a 5cm border with

a sharp knife. Brush with 2 Tbsp (30ml) melted butter. Bake at 180˚C for 15 minutes or until golden. Serve topped with 2 cups (460g) pickled fish, ½ punnet (175g) halved mixed medley tomatoes and 4-5 sliced radishes.

Season and garnish with chopped fresh coriander. Serve with lime or lemon wedges.

SERVES 4

Kingklip VS yellowtail

55% 45% Spicy VS sour

66% 34%

pnp.co.za

2/25/20 1:30 PM

SC AND PAKCO FRESH LIVING EASTER FA.pdf

C

M

Y

CM

MY

CY

CMY

K

1

2020/02/20

11:01 AM

AT A GLANCE

{ RECIPE INDEX } = Vegetarian

= Diabetes friendly

STARTERS, SALADS, SOUPS AND SIDES 31 Broccoli, leek and coconut cream soup 36 Cajun fried calamari 36 Asian pickled calamari 36 Grilled garlic and herb calamari 87 Picnic loaf

41 Apricot and chakalaka braaied snoek 88 Sticky onion tarte Tatin 88 Meat-zza 89 Roast chicken, baby spuds and a quick pickle 92 Battered deep-fried fish 92 Pan-fried fish 93 Traditional pickled fish 94 Pickled fish buddha bowl 94 Pickled fish tart

MAINS 11 Smoked fish bagels with fennel and horseradish slaw 12 Feta, Swiss chard and herb tart 13 Baked chinese sweetcorn frittata 14 Turkish-style eggs with crispy chickpeas 16 Plant-based feta stuffed mushrooms 20 Cheat’s barley risotto 21 Mwana wa nkosa 30 Quickest green stir-fry with tofu

BAKING, SWEET TREATS AND DESSERTS 17 Ultimate Easter sundae 22 Greek-style milk tart 24 Easter galore 44 Coffee cheesecake 45 Bunny meadow cupcakes 47 Honeyed almond and polenta cake 48 Carrot, pineapple and rum cake 48 Pull-apart chelsea bun “cake” 49 Brownie meringue pie 54 Banana and coconut loaf 54 Crunchy oat and ginger biscuits 54 Pumpkin seed & bran rusks 55 Almond Flour Brownies 87 Spiced hot cross flapjacks

30 Eggs on green rice 31 Chilli (non) carne burgers with avo smash 32 Cheesy caramelised leek and chicken quesadillas with avo dip 36 Salmon tacos 37 Crunchy hake burgers 39 Garlic and lime angelfish 39 Masala and coconut seafood pot 40 Smokey prawns 40 Beer steamed mussels 40 Zesty kingklip

OTHER 40 Curried mayo 40 Onion pickle 92 Fish masala spice mix 94 Quick pickled fish pâté

{

COOK'S NOTES

Masala: Many households have their own variation of this warming spice blend originating from the Indian subcontinent.

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}

Typically consisting of cardamom seeds, cassia peppercorns, cumin seeds, mace, cloves and nutmeg.

DIABETES-FRIENDLY RECIPES The diabetes-friendly logo on selected recipes helps you identify examples of meals that can be included as part of a balanced and healthy diet. This information is not intended as a substitute for professional medical advice or treatment, so please contact your healthcare professional for advice specific to your needs.

For more nutritional tips to help manage diabetes, contact Pick n Pay’s dietitian Juliet Fearnhead on 0800 11 22 88 or healthhotline@pnp.co.za.

{

COMPETITION & RECIPE INFO

COMPETITION AND GIVEAWAY ENTRY DETAILS To enter one of our competitions or 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 for competitions and giveaways is 6 May 2020.

COMPETITION RULES 1. The promoter of this competition is Fresh Living.

2. This promotional competition is open to residents of the Republic of South Africa who are in possession of a valid South African 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 competition, 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 7 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 3 consecutive times using the contact number supplied. Should the winner not respond within 3 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 competition should the need arise. The promoter can change the rules of the competition throughout the duration of the competition.

9. The judges’ decision is final and no correspondence will be entered into.

10. Participation in the competition 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 competition promoter and its affiliates are not responsible for any problems or technical malfunction of any telephone network, computer system, server or provider which may have hindered entry into this competition.

RECIPES

* The nutritional analyses that appear on some of the recipes don’t include serving suggestions or salt and pepper, which you can add to taste. * 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. * Recipes containing raw egg are not suitable for pregnant women, very young children, elderly people or those with weak immune systems. * For additional recipes, health and nutritional advice, as well as updates on in-store offers and competitions, visit pnp.co.za. You’ll also 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 may be the stylist’s own.

pnp.co.za

2/25/20 1:33 PM

RASPBERRY AND CHOCOLATE CRÊPE STACK

TJDR (CT) 51903/E

JENNY MORRIS’S Ingredients: Crêpes 1 cup SASKO Cake Wheat Flour sifted 2 large eggs – beaten ¾ cup warm milk 3 Tbs melted butter ¼ tsp salt ½ cup soda water Chocolate sauce 225 g 70% dark chocolate 1 cup full fat cream The Filling 500 g raspberries Icing sugar for dusting Honey for drizzling A few pretty edible flowers to garnish

Method: CRÊPES 1. In a bowl, mix together the melted butter and eggs.

Then add the milk and whisk together.

2. In another bowl, sift in the SASKO Cake Wheat Flour, salt and mix together. Make a well in the centre of the dry ingredients and whisk in the wet ingredients until the mixture is smooth and all the ingredients are incorporated, don’t over mix, stir in the soda water.

3. Cover the batter with plastic and place in the fridge for at least 8 hours or overnight.

4. Heat your pan and add a little olive oil to coat, pour a small ladle full of batter into the center of the pan and swirl till it covers the pan, cook for about 30 seconds or so and then flip over and continue to cook the other side.

5. Keep them warm and stack them between sheets of parchment paper to keep them separate. Continue until all batter is gone.

CHOCOLATE SAUCE 1. Chop chocolate finely.

2. Place in a medium sized heat proof bowl.

3. Heat cream gently in a small saucepan until it almost comes to a boil, remove from the heat and pour over chocolate and stir until chocolate melts and mixture is nice and smooth.

4. Let cool slightly before assembling your crêpe stack.

TO SERVE 1. Place a crêpe onto a serving plate. Layer on some chocolate sauce and raspberries. Add another crêpe on top, and repeat with some more chocolate sauce and raspberries. Continue until you reach your desired last layer.

2. Top with more raspberries, drizzle over the chocolate sauce and a little honey to sweeten things up, dust with a little icing sugar and garnish with flowers.

Join the SASKO TOP BAKERS FACEBOOK GROUP where you’ll be able to share your favourite recipes and tips, learn new ones and chat with a passionate community of bakers. www.facebook.com/groups/SASKOTopBakers

51903 Sasko Flour Fresh Living Eng 258x198.indd 1

2020/02/19 16:02

ILLUSTRATION: PATRICK LATIMER

ONE LAST THING

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pnp.co.za

2/25/20 1:34 PM

KEEP IT REAL

Not For Persons Under The Age Of 18.

Enjoy Responsibly.