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Summer issue SUMMER 2020/21 ISSUE 142 R 2 5 I N C L . VAT
LET’S CELEBRATE! Affordable festive showstoppers | Master the art of the #Insta food shot | Holiday food to feed a crowd
grateful Chad January
What a year it was! Having a child on the spectrum has taught me that change is constant and inevitable, so I’ve always liked to think that I’m agile and adaptable. But nothing prepared me for the chameleon-like demands of 2020! Luckily the Fresh Living team and their families have fared better than many on this corona-coaster ride … and if you are reading this then you’ve stuck with us, either in print or online, and for that I say THANK YOU. We love our 13-year-old print teenager (the mag itself) and we are loving raising our new baby (pnpfreshliving.com). But in this issue, we do what we do best – eat, drink and make merry – because this is a time to share and spread the love, and the best way to do that is around a table with family and friends. And while you’re there you might pause and ask them to reflect on their answer to: 2020 has taught me to be... (see our team’s answers below). We wish you all the best for 2021! JUSTINE XXX
more resilient
resourceful
Wendy Ribeiro
Liezel le Roux
stronger
adaptable
Meaghan Christians
more grateful
more flexible
San-mari Mouton
Jana van Sittert
Michelle Dunn
humble
tenacious
Edwin Katts
Jill Petersen
a go-getter Melissa Ndlovu
patient
independent
Cat Anderson
ILLUSTRATION: PATRICK LATIMER
Lesego Madisa
appreciative Liezl Vermeulen
more tolerant Kelly Smith
pnpfreshliving.com
creative Randy Mpanza
KINGJAMES 51346
www.nederburg.com
Not for Persons Under the Age of 18. Drink Responsibly.
SUMMER
contents
Summer 8 Feedback Write to us and win! 17 Season’s eatings Summer’s freshest pickings, and how to make the most of them 22 Everyday heroes Make the fridge your holiday helper with these quick-fix recipe variations 30 Party time Take the pressure off with fuss-free platters to wow your guests 34 Get inspired 5 things to cheer about, Insta page to follow, salads with all the trimmings, plus festive fashion for the whole family (for the dog too)
COMPETITION!
Celebrate
2020/21
Fresh start
47 Let’s celebrate Inside the Fresh Living team’s festive season feast 62 Bottom’s up Delightful bubbles and cocktail ideas to ring in the new year 65 Gift guide Fab finds to treat your loved ones this season 71 Home affairs Set the table with crafty decor ideas for any celebration 76 Light relief Darrel Bristow-Bovey’s lockdown quest to become Mr Wonderful 78 Get inspired Jazz up your Xmas cakes and puds, SA’s craft brandies, plus why celebrating yourself is important too
88 Trendy bites #Instaworthy dishes that taste delicious too 98 Love your country More than 50 activities for a fun vacation in your neck of the woods 105 Fresh Living kitchen Ice-cream gets an upgrade 113 Health 21 ways to live better in 2021 117 Get inspired Back-to-school lunchbox ideas, a new take on New Year’s resolutions, plus other easy hacks to try 120 Recipe index This issue’s delicious dishes 122 Spotlight 4 DIY wreaths to keep the family busy
Win two cases of de-alcoholised wine worth R600 each! Turn to page 29 to enter
COVER IMAGE Photo: Donna Lewis Styling: Chad January
WHAT’S IN OUR INBOX? Say it, write it and share your thoughts and ideas with us Email: letters@freshlivingmagazine.co.za Instagram: @freshliving_pnp Twitter: @Fresh_Living
Winning letter
GOODBYE TO AN OLD FRIEND We recently had to put our beloved dog down. Our furry friend was 13 and had been with us ever since my husband
and I got married. It was the most difficult decision yet. It all happened so suddenly and we are completely devastated! I would like to thank the team involved in compiling the magazine because Fresh Living is so much more than just recipes. It has advice for everyone on everything, including our furry friends. The Pet’s Corner section offers professional advice and tips that are important to act upon to keep pets healthy and happy for as long as we possibly can. It’s the least we can do for our loyal friends. – Somayya Mahomed
TIME TO COOK Since the lockdown I have found myself cooking more, and my family is really enjoying it too. I have always loved collecting Fresh Living but due to my busy lifestyle, I never had the time to try out most of the recipes. Now that I have all the time, I look forward to the next edition and always anticipate what there will be to try. Thank you for easy-to-follow family recipes. Most of all, thank you for motivating me to cook healthy meals with my two boys who just love helping out in the kitchen. – Nkhumeleni Tshiongo
WRITE TO US AND WIN! THE STAR LETTER WILL RECEIVE A PICK N PAY GIFT VOUCHER WORTH R500 Somayya Mahomed is the writer of this season’s Star Letter. 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 may be edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.
WE ASKED… YOU VOTED! Kudos for helping us put together our dreamy ice-cream feature. We asked what your faves are…
Scoops vs popsicles
57%
Fruity flavours vs Chocolate & Caramel
51% DID YOU KNOW… PNP IS NOW A MESSAGE AWAY! If you’re on the go and need to know more about store hours or specials, simply send PnP a message on WhatsApp and follow the easy prompts. Here’s how it works: Add +27 600 703 037 as a contact Find the contact on WhatsApp Start a chat by saying hi Follow the easy prompts Note that your cellular service provider will charge you for data used to connect to WhatsApp
8 | Fresh Living – Summer 2020
43%
49%
Sorbet vs Granita
84%
16%
Now that the votes are in, turn to page 105 to get the inside scoop on whipping up delicious lollies, ice creams and sorbets to serve this summer.
pnpfreshliving.com
WE LOVE HEARING FROM YOU ONLINE!
STAFF QUESTION
Comment, tweet, DM or even add us to your Pinterest board When the Spring issue hit the shelves, readers had a few things to say…
living
freshliving_pnp
•
Following
•••
@kim_wenning Considering all the years it’s been a free monthly – now as a quarterly magazine – I am more than happy to buy it. The only magazine to be found in my home! @douglascollen39 Love it. Definably worth it! @paula_hunt Woohoo! Looking forward to reading it! @elaniskitchen Very excited about this, been a huge fan for the last 8-9 years! @kitty_of_the_cape Love this! GO TEAM
Share your delicious Instagram snaps with us by tagging FLGrams – you could be featured!
So we all have a jolly track that gets us in the holiday mood, whether it’s Xmas, Boxing Day, New Year’s Eve or just a fun summer get-together with friends. We asked the FL team to name their all-time favourite holiday hits. They said… It has to be Feliz Navidad by Boney M. – Edwin Katts Family Tree by TV on the Radio. – Cat Anderson
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10 | Fresh Living – Summer 2020
CONTENT DIRECTOR AND GROUP EDITOR Justine Drake ACTING FEATURES EDITOR Melissa Ndlovu PNP GROUP ART DIRECTOR Liezel le Roux ART DIRECTOR Jill Petersen FOOD EDITOR Liezl Vermeulen DEPUTY FOOD EDITOR Chad January MANAGING EDITOR Kelly Smith DIGITAL EDITOR Jana van Sittert DIGITAL COPYWRITER Lesego Madisa GROUP MANAGING DIRECTOR Lani Carstens HEAD OF DIGITAL CONTENT Emma Odendaal COMMERCIAL STRATEGIST Cat Anderson ACCOUNT EXECUTIVE Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs FOR PICK N PAY Michelle van Schalkwyk-Haley CONTRIBUTORS Darrel Bristow-Bovey, Merrill Buckley, Gail Damon, Juliet Fearnhead, Patrick Latimer, Michael le Grange, Mathew Hardie , Donna Lewis, Robyn MacLarty, Ivan Masiyazi, Toby Murphy, Toby Newsome, Samantha Page, Anke Roux, Kristen Scheepers, Tami Schrire, Estvan Vermeulen, Elizma Voigt, Caroline Webb, Elaine Wuister REPRODUCTION Blue Ink Media
Watermelon Sugar by Harry Styles. – Justine Drake Feels Like Summer by Childish Gambino. – Jill Petersen Mood 4 Eva by Beyoncé. – Randy Mpanza Last Christmas by Wham. – Kelly Smith
IN YOUR OWN WORDS We’ve decided to pose a question to you – our loyal readers – in each issue. Question: What’s your all-time favourite spice? Send an email with ‘Reader Question’ in the subject line and your answer to letters@freshlivingmagazine.co.za and your response (and a delish recipe) could appear in our Autumn issue!
living
For the full FL summer playlist, download Spotify (it’s free), scan the QR code below and pump up the volume on those speakers.
EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0860 30 30 30 ADVERTISING Advertising Sales Manager: Michelle Dunn Tel: 021 486 7628 Cell: 082 371 0515 Email: Michelle.Dunn@johnbrownmedia.com Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemnifies Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party. Fresh Living is published on behalf of Pick n Pay by John Brown South Africa (Pty) Ltd © 2019. Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705, Cape Town. Tel: 021 486 7600 Fax: 021 486 7614. The contents of this magazine are protected by copyright and may not be reproduced without permission.
ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
Printed on recyclable paper Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it.
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LAMB CHOPS WITH POTATO SALAD & BEAN SALAD (POTATO SALAD WITH CHIP SPICE) • Serves: 8 portions (halve the recipe for a family of 4) • Time: 40-50 minutes • Skill level: Easy • Braai-friendly INGREDIENTS Lamb chops • 4tsp Hinds Steak and Chops Spice • 1,2-1,6kg / 8 lamb chops • Canola oil, to fry • 2Tbsp butter or margarine Potato salad • 650g / 4-5 medium potatoes, peeled & cut into 2cm pieces, boil in salted water until cooked • 1 onion, finely chopped • 250ml / 1 cup mayonnaise • 1tsp Hinds Chip Spice • 80g / 2 Rhodes Quality Dill Gherkins, finely chopped • 4 eggs, hard-boiled, peeled and cut into quarters • Fresh chives, finely chopped Bean salad with Mixed Herbs & Paprika • 4 x 400g Rhodes Quality Beans • 1 onion, finely chopped • 1tsp Hinds Paprika • 1tsp Hinds Mixed Herbs • Salt • Vinegar • 125ml / ½ cup olive or canola oil • Freshly chopped parsley to serve • Pinch Hinds White Pepper METHOD Lamb chops Sprinkle the Hinds Steak and Chops Spice over the lamb. Heat a splash of oil and the butter in a large frying pan and fry the chops for 3-5 minutes on each side, depending on how thickly your chops are cut. If they are thicker, you may have to cook them for longer. Once done, remove from the pan and set aside to rest. Potato salad To make the potato salad, combine all the ingredients in a large salad bowl and mix gently, while the potatoes are hot and sprinkle the chopped chives on top. Bean Salad with Mixed Herbs & Paprika Combine the Rhodes Quality Beans, onion, Hinds Paprika, Hinds Mixed Herbs and oil. Add Salt to season and a splash of vinegar to taste. Add Hinds White Pepper to taste and freshly chopped parsley to serve.
CHEF’S TIP
To boil eggs, bring the water to the boil in a pot first then add your eggs. Set a timer for 7 minutes for soft eggs or 10-12 minutes for hard boiled, depending on the size of your eggs. Once cooked, remove the eggs from the boiling water and place in a bowl of cold water to cool them down and stop them from over-cooking.
From the festive table to a tasty homemade gift to show appreciation to those you love - our reindeer truffles are the gift that keeps on giving!
MAGIC INGREDIENTS! • 300g (2 slabs) chopped Cadbury Dairy Milk Butterscotch & Crushed Almonds • 120ml fresh cream • 80g cubed room temperature butter HOT TIP! Allow enough time to set and serve cold.
CREATE IT! 1. Chop chocolate and place it in a medium size bowl. 2. Heat cream on the stove or in the microwave until it begins to boil, for approximately one minute. 3. Pour hot cream over chopped chocolate. 4. Start to stir, add butter and mix until smooth (you can microwave for a further 20sec if mix still has lumps). 5. Cover with cling film and allow to set in the fridge for about three hours. 6. Scoop the truffle balls from the set mix, and drop the balls into cocoa powder or melted chocolate. 7. Take the truffles out of the coating and place on a tray for decoration. 8. Add pretzel ears, eyes and noses. 9. Allow to set and you are ready to serve.
PHOTO: MICHAEL LE GRANGE STYLING: LIEZL VERMEULEN
Y A D Y R E EV
summer Fresh seasonal produce and sprightly recipes to make the most of the sunshine season
S E A S O N ’ S E AT I N G S
Here comes the sun It’s the most wonderful time of year for farm-fresh produce like jewel-toned berries, all things tropical and gorgeous tomatoes. Plus, they’re all locally sourced ... there’s nothing better than that! COPY AND STYLING: LIEZL VERMEULEN PHOTOS: MICHAEL LE GRANGE FOOD ASSISTANTS: ELIZMA VOIGT AND TAMI SCHRIRE
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Fresh Living – Summer 2020 | 17
S E A S O N ’ S E AT I N G S
Fruity jewels With the entertaining season in full swing, we do like to show off a little. So perk up snack or meat platters, savoury or sweet treats, or even your drinks trolley with pomegranates and figs (they weren’t called the ‘fruit of the gods’ for nothing). OUR TOP 3 DRESSTO-IMPRESS DISHES THIS SEASON Sliced roast lamb with pomegranate rubies, rocket and pickled red onions. Blue cheese-stuffed figs wrapped in Parma ham, served fresh or baked on crostini. Pomegranate rubies sprinkled over grilled cauli ‘steaks’ with hummus dressing. TOP TIP Ready-picked pomegranate rubies are great when you’re in a hurry, but they don’t last long. If shopping in advance for a feast, rather buy the whole fruit to avoid spoilage. Let’s get tropical When eating spanspek or melon, keep the white seeds – they can be washed and oven-
dried, then added to salads for a boost of antioxidants. Guavas have lots of fibre, making them a great option for diabetics, and they also have heaps of vitamin C. Another fruit packed with vitamin C and fibre is mango, but it is high in sugar so eat sparingly. We like serving these sweeties as a perfect summer dessert with a sprinkling of coconut flakes, lime zest and chopped mint. TOP TIP When slicing watermelon, cut one ‘cheek’ of skin off to create a steady, flat platform or base and avoid any wobbles. Look out for PnP’s cut fruit, ready to eat on the go – whether for a picnic, your beach cooler-box or lazy lunch treat. There are even some 3-for-2 deals to sweeten it further! Berry-go-round DID YOU KNOW? PnP now sources strawberries locally all-year round. What does this mean? Every punnet supports a local farmer and reaches your table even quicker.
18 | Fresh Living – Summer 2020
TRY THIS A zesty berry salsa is the epitome of a summer spoil. Whisk a pinch of sugar and a little lime or lemon juice together and toss through sliced berries of your choice, along with some mint. Serve with chocolate mousse, on your cheeseboard or between layers of iced vanilla cake. For a fruity salsa that works well with fish tacos, add mango and red onion. The rolling stones Let’s face it, when buying stone fruit you probably just want to sink your teeth into the sweet juicy flesh as is – after all, stone fruit comes but once a year! But if you can resist and have a few to spare, here are some flavour combos you simply must try this summer:
Plums love orange, red wine and star anise, and pair well with pork – especially gammon. Nectarines love Parma ham or salami, basil and medium-hard cheeses. Peaches love cream, asparagus or a blanket of golden pastry. Look out for Cherries, which are on shelf for just one month a year – conveniently at Christmas time, as if their sole purpose is to grace our pavlovas and mile-high trifles.
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S E A S O N ’ S E AT I N G S
Sun-kissed tomatoes
At their ripe, red best in summer, there are so many varieties of this most versatile of fruits to choose from these days: Vine tomatoes are best for roasting – don’t waste time, roast them whole with a lick of oil. PnP’s tomato medley is not only a visual treat of red, green, yellow and orange, but these bite-sized flavour bursts add great zing to salads or snacking.
Couer de boeuf tomatoes, or beefsteak tomatoes, are “meaty” with little juice, making them especially good for sarmies or burgers. Salad tomatoes might be the plain Jane but they’re cheap and cheerful and perfect for bulking up a salad and for making sandwiches. They’re also the juiciest tomato of the lot.
TOMATO CONFIT The stuff alfresco dreams are made of… You’ll be making this all summer long. Using 800g tomatoes of various kinds, quarter or halve larger ones and keep small ones whole. Combine with 1 cup (250ml) olive oil, 4 sliced garlic cloves, 3 Tbsp (45ml) balsamic vinegar, juice (60ml) of 1 lemon and some thyme or rosemary sprigs. Season generously. Roast in the oven at 140°C for 1-1½ hours until tomatoes are limp but not falling apart. Place roasted tomatoes in a bowl with olives and basil. Liberally spoon over the oil from the roasting tray. Serve on toasted baguette, garnished with watercress. SERVES 3-4 (AS A STARTER)
20 | Fresh Living – Summer 2020
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E V E R Y D AY E A S Y PHOTOS: MICHAEL LE GRANGE
Rule
t he roast
RECIPES AND STYLING: ANKE ROUX FOOD ASSISTANTS: MERRILL BUCKLEY, ELAINE WUISTER AND IVAN MASIYAZI
VARIATION 1 Spicy beef & potato hash Heat a generous glug of oil in a large pan. Toss in 8 large peeled and diced potatoes, 1 thinly sliced onion, 1 tsp (5ml) mustard seeds, 2 tsp (10ml) cumin seeds, 2 Tbsp (30ml) curry powder and a handful curry leaves (optional). Stir-fry until potatoes are golden and cooked through. Add in a third of the thinly sliced rare roast beef and heat for a minute. Toss in a handful chopped fresh coriander and add a squeeze of lemon. Serve with tomato sambal and plain yoghurt. ALL VARIATION RECIPES SERVE 4-6
VARIATION 2 Asian beef and Brussels sprout salad Toss 1 packet (300g) shaved Brussels sprouts, 1 sliced cucumber, 1 finely sliced red onion and 1 thinly sliced red pepper on a platter. Top with a third of the thinly sliced rare roast beef. Scatter over handfuls of chopped coriander, toasted sesame seeds and cashew nuts. Drizzle salad with PnP Asian dressing.
22 | Fresh Living – Summer 2020
basic recipe
RARE ROAST BEEF
SERVES 8-12
This roast makes an impressive centrepiece for a festive feast, or use it to make these other dishes.
Season meat and rub with a little oil. Sear all sides of meat in a hot pan until well browned. Mix rub ingredients together and coat meat with the rub. Preheat oven to 180°C (160°C for a fan-assisted oven). Roast for 20 minutes plus 20 minutes per 450g (so 2.5kg will be around 100 minutes). Rest roast for 20 minutes before slicing if you are serving it immediately. Or allow to cool completely before storing in the fridge. It will keep for 4-5 days.
2.5kg PnP beef roast (topside or silverside) Salt and milled pepper Olive oil Wet rub: 2 Tbsp (30ml) chopped fresh rosemary 2 Tbsp (30ml) wholegrain mustard 2 Tbsp (30ml) balsamic vinegar Salt and milled pepper Glug olive oil
Take it to the fridge Chill out – let the fridge be your holiday helper and turn five basic recipes into 15 deliciously easy dishes to feed a hungry bunch, says Anke Roux
VARIATION 3 Quick ramen with two-minute noodles Bring 1/³ cup (80ml) soy sauce, 3 Tbsp (45ml) sweet rice vinegar, 1 Tbsp (15ml) chopped garlic, 2 Tbsp (30ml) chopped ginger, 4 sliced shiitake mushrooms and 1.25L water to a simmer. Toss in 4 packets two-minute noodles and 1 packet sugar snap peas, and cook until noodles are done. Serve with a third of the sliced rare roast beef, halved boiled eggs and sliced spring onions. pnpfreshliving.com
Thrice-as-nice savoury rice basic recipe SAVOURY RICE This is a great side for seafood, or use it as a base for a rice main dish. It keeps in the fridge for 4-5 days. 4½ cups (1.25L) basmati rice 2 onions, diced 3 robot peppers (red, green and yellow), diced Glug olive oil 5 cloves garlic, chopped Juice (120ml) and zest of 2 lemons Large handful fresh parsley, chopped SERVES 8-12
Cook rice according to packet instructions. Sauté onion and peppers for 8 minutes or until fragrant. Add garlic and fry for another minute. Drain rice and toss with sautéed vegetables, adding lemon juice and zest and parsley. Cover with a dishcloth and set aside for 15 minutes for flavours to develop. Fluff up with a fork. Divide into 4 equal batches and store in the fridge to use in these variations (right).
24 | Fresh Living – Summer 2020
VARIATION 1 Egg-fried rice Sauté 1 cup (250ml) frozen peas and 2 Tbsp (30ml) PnP chopped ginger in a generous glug of olive oil. Toss in 2 batches cold savoury rice and stir-fry until golden. Stir through 2 tsp (10ml) sesame oil and 1 sachet (120g) PnP Asian stir-fry sauce. Move all the rice to one side of the pan. Pour in 4 beaten eggs and cook until well scrambled. Fold through the rice, and add a bunch of chopped spring onions.
VARIATION 2 Crispy Asian rice & cabbage fritters Whisk 4 eggs with 3 Tbsp (45ml) cornflour and 2 tsp (5ml) sesame oil. Tip in 1 batch cold savoury rice, 1-2 shredded baby cabbages and a bunch shredded spring onions. Mix well. Shallow-fry dollops of fritter mixture in vegetable oil for 2-3 minutes or until crisp and golden all over. Serve with sweet chilli sauce, fresh coriander and sesame seeds.
VARIATION 3 Mexican rice, coriander and mozzarella quesadillas Lay 6 large tortillas on a chopping board. Divide 1 batch cold savoury rice and 3 cups (750ml) grated mozzarella into six portions. Layer each tortilla with rice, cheese, chopped spring onion and coriander. Season with smoked paprika and ground cumin. Fold tortillas over to enclose the filling. Toast (carefully) in a dry pan until cheese melts and tortillas are crispy. Serve with PnP guacamole and extra coriander.
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VARIATION 1 Cheat’s pastitsio Cook 1 packet (500g) penne pasta and drain. Stir 1 tsp (5ml) cinnamon through 1 batch spicy tomato mince. Spoon half the pasta onto the base of a baking tray and top with mince. Layer with remaining pasta and 2 sachets (200g each) readymade cheese sauce. Grate over some cheddar or mozzarella. Bake at 180°C for 30 minutes or until golden and bubbling.
VARIATION 2 Loaded wedges Cook 1 packet (1kg) PnP frozen potato wedges according to packet instructions. Reheat 1 batch spicy tomato mince. Serve wedges topped with mince and scattered with diced avocado, fresh coriander, sliced red onion, sliced tomatoes and dollops of sour cream.
basic recipe
E V E R Y D AY E A S Y
SPICY TOMATO MINCE You can use any meat you like for this – pork, chicken or venison works well too. Best of all, it can be kept in the fridge for 4-5 days. Glug olive oil 1.5kg PnP extra-lean beef mince 2 carrots, peeled and chopped 3 stalks celery, chopped 1 onion, chopped Large sprig thyme 1 Tbsp (15ml) ground coriander 1 cup (250ml) red wine or beef stock 1 cup (250ml) water 2 large cans (800g
each) PnP whole peeled tomatoes, crushed Salt and milled pepper Pinch sugar (optional) MAKES 3 BATCHES Heat oil in a pan and brown meat. Remove and set aside. Sauté vegetables until soft. Return meat to pan with the remaining ingredients. Season. Cover and simmer for 1 hour (adding a bit more water if it looks dry). Cool, then divide into 3 batches and store in the fridge to use in these variations.
VARIATION 3 Sloppy Joes Heat 1 packet (6s) PnP heat-and-eat ciabatta rolls according to packet instructions. Reheat 1 batch spicy tomato mince. Halve rolls and fill with a generous dollop of mince. Add fresh rocket, sliced red onion and a good grating of parmesan cheese just before serving. Fresh Living – Summer 2020 | 25
E V E R Y D AY E A S Y VARIATION 1 Salad wraps with feta and hummus Spread 6 toasted wraps with 2 tubs (120g each) PnP hummus. Crumble over as much feta as you’d like. Add shredded cabbage or lettuce, diced tomato and cucumber. Top with 1 batch herby roast butternut tabbouleh, roll up and serve.
VARIATION 2 Herby grain bowls Divide between six bowls: chopped tomato, diced cucumber, shredded cabbage, sliced avocado and radishes, blanched green beans, fresh rocket and toasted sesame and sunflower seeds. Divide 1 batch herby roast butternut tabbouleh between bowls. Dress with PnP honey and mustard dressing to serve.
HERBY ROAST BUTTERNUT TABBOULEH
2 cans (400g each) chickpeas, drained
This grain salad is loaded with fragrant herbs and spices, and keeps in the fridge for 4-5 days.
SERVES 8-12
1 large packet (1kg) butternut chunks, halved 1 Tbsp (15ml) fennel seeds Olive oil Salt and milled pepper 2 packets (250g each) PnP flavoured bulgur wheat or couscous 2 cloves garlic, crushed 2 tsp (10ml) ground cumin Juice (120ml) and zest of 2 lemons 1 bunch spring onions, chopped 1 punnet (20g) each fresh Italian parsley, mint and coriander, chopped
Preheat oven to 180°C. Toss butternut with fennel seeds and a glug of oil. Season. Roast for 20-25 minutes or until golden and cooked through. Cool. Cook bulgur wheat or couscous according to packet instructions. Mix garlic, cumin, lemon juice and zest with a glug of olive oil in a large bowl. Tip in hot, drained grains and toss well. Set aside to cool. Toss butternut, spring onion, herbs and chickpeas through the grain mixture. Divide into 3 equal batches and store in the fridge to use in these variations (left and below).
basic recipe
VARIATION 3 Stuffed tabbouleh peppers Toss 1 batch herby roast butternut tabbouleh with 2 logs crumbled goat’s cheese, 1 punnet (350g) assorted cherry tomatoes, halved, and a glug olive oil to make the filling. Halve 4 red, yellow or green peppers and fill with mixture. Bake for 25 minutes, or until peppers are cooked through. Serve with a drizzle of yoghurt and lemon juice and some fresh mint.
E V E R Y D AY E A S Y
basic recipe SLOW-FERMENT BREAD DOUGH This deliciously easy dough keeps in the fridge for 3-4 days. 1kg stone-ground bread flour (we used Eureka Mills) 31/5 cups (800ml) water 1 sachet (10g) instant yeast 1½ Tbsp (23ml) fine sea salt MAKES 3 PORTIONS Mix 900g flour with water in a mixer fitted with a dough hook for 3 minutes. (Alternatively you can knead mixture by hand.) Allow to stand for 20 minutes. Add yeast to remaining flour and mix into dough for 3 minutes. Add salt and mix slowly for another 3 minutes. Allow dough to rise in a warm place until doubled in size. (This can take from 30 minutes to 3 hours depending on that day’s weather/temperature.) Knock back dough (kneading it again lightly), folding the dough in on itself four times – once from each direction (top, bottom, left, right). Place it seam-side down in an oiled bowl and cover with clingfilm. Refrigerate dough until needed to make these variations (right).
VARIATION 1 Feta, garlic and rosemary crisp breads with antipasti Divide a third of the dough into 6-8 balls. Roll each ball into a thin, flat oval shape. Top with chopped garlic and rosemary and a glug of olive oil. Crumble over a thin layer of fetxa. Bake for 10-12 minutes at 180°C. Serve with PnP heirloom tomatoes, olives, charcuterie, dips and pickles.
VARIATION 2 Deep-dish four seasons pizza Press a third of the dough into a large, deep ovenproof dish. Spread the base liberally with ready-made tomato pasta sauce. Scatter over 2 cups (500ml) grated
28 | Fresh Living – Summer 2020
This is how we dough it! mozzarella cheese. Top each quarter with a topping of your choice (olives, mushrooms, peppers, ham, salami, asparagus and artichokes work well). Scatter over another 2 cups (500ml) cheese. Bake for 20 minutes or until the base is crispy and the cheese has melted.
VARIATION 3 Salami, brie and pesto pull-apart bread Roll a third of the dough out onto a floured surface, into a rectangle (40-50cm). Spread dough with 1 tub (150g) PnP pesto. Scatter over 150g diced
salami. Break 2 wedges (125g each) brie cheese into small pieces and dot over the dough. Roll dough into a long sausage (from the long edge). Cut roll into 3cm ‘buns’ and arrange, cut side up, on a lined baking tray. Bake for 35 minutes or until cooked through. Serve with salad.
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COMPETITION
Win a selection of de-alcoholised wine worth R1 000 each! Say hello to summer with the Almost Zero wines from Van Loveren Step into summer with these delightful premium wines from Van Loveren. Best of all, this sophisticated vino is low in alcohol, just in time for mindful imbibing this festive season. This de-alcoholised range is made up of the popular Wonderful White, Ravishing Rosé and Radiant Red. For summer, the Almost Zero Ravishing Rosé with rose petal, Turkish delight and strawberry flavours is just the thing to set a festive mood. This aromatic rosé was awarded a Gold Medal at this year’s Michelangelo Wine Awards and is perfect as a healthy aperitif or with oriental dishes, pizza and desserts.
MINDFUL SIPPING Less than 0.4% alcohol Low kJ Vegan friendly
WIN 20 lucky Fresh Living readers stand a chance to win a selection of Almost Zero de-alcoholised wines to the value of R1 000 each to share with friends and family this summer. Turn to page 120 to enter. Keyword: Zero
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Fresh Living – Summer 2020 | 29
Starring …
the platters Putting out a fabulous spread doesn’t need to be difficult, says Chad January. A few convenience items and a couple of good ideas is all you need to wow your guests
THE OTT CHEESE TOWER
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PAIR WITH PHOTOS: DONNA LEWIS RECIPES & STYLING: CHAD JANUARY FOOD ASSISTANT: KRISTEN SCHEEPERS
BOSCHENDAL BRUT MCC, R160
PA R T Y T I M E
THE OTT CHEESE TOWER The trick here is looking out for just the right combination of colour, texture and flavour. The perfect cheeseboard is all about ensuring you have the essentials. No matter your budget, follow these simple rules and you’ll be able to whip up an over-the-top cheeseboard in no time!
1
THE CHEESE
Include at least three of these for a well-balanced cheeseboard: Hard/aged: a mature cheddar and a gruyere or PnP gouda with cumin would work wonderfully, or splurge on parmesan or pecorino Semi-soft: brie and camembert are popular choices, but havarti and mozzarella will also do the trick Soft: Danish feta, ricotta, cream cheese
and cottage cheese all make for great additions. Blue: They may be smelly but they’re delicious nonetheless. PnP Bavaria-style gorgonzola, roquefort and Danish blue are good options.
2
CRUNCH TIME
Offer an array of crackers, melba toast or bread sticks. These provide a blank canvas for the cheese to shine, and add a delicious crunch.
GOOD IDEA Thinly slice baguettes, brush with olive oil and bake until crispy.
3
SOMETHING MEATY
Get creative and serve your cheese platter with PnP’s arrangement of charcuterie (the fancy word for cured meats). We love the Hungarian salami, chorizo, salami
sticks and sliced biltong. Splurge on salmon ribbons or Parma ham to impress your guests.
4
BURSTS OF FLAVOUR
Have a selection of preserves, relishes and spreads for guests to create their own plates of happiness. PnP basil or sundried tomato pesto, PnP hummus and storebought onion marmalade are great for when you’re in a rush. If you’ve got the time, try the quick tomato chilli jam (see recipe on the right).
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QUICK TOMATO CHILLI JAM Place 1kg chopped salad tomatoes, 6 chopped garlic cloves, 2 Tbsp (30ml) grated ginger, 5 deseeded and chopped cayenne chillies, 2 Tbsp (30ml) fish sauce, 2 cups (500ml) white sugar, 1 cup (250ml) red wine vinegar and a handful of fresh rosemary in a large pot. Bring to a boil and then gently simmer for 30-35 minutes, stirring regularly. Set aside to cool, adjust seasoning with some salt and milled pepper or a squeeze of lime juice, and serve. MAKES 2 CUPS
TRY THIS PnP CAYENNE CHILLIES (50G)
TOP THAT
Add colour and texture by including fresh fruit, like strawberries, grapes, figs or sliced stone fruit. Others may prefer bright veg like asparagus tips, baby carrots or mangetout. Then, for the wow factor, serve with drippings of honey and fresh microherbs.
We love a bit of heat, and this chilli is just the thing to add a kick to your dishes.
CANAPE IN A HURRY Blitz PnP hummus with a handful of rocket and a squeeze of lemon juice. Season well and spread on toasted baguette slices. Top with either sliced chorizo, seared steak or chicken, or take it up a notch with PnP smoked salmon ribbons. Also works a charm with pickled red onion or pickled sliced jalapeños for an added kick. SERVES 4-6
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Fresh Living – Summer 2020 | 31
PA R T Y T I M E
CARB-FREE CUPS Canape in a hurry. Recipe on page 31
WORTH THE SPLURGE
SUMMER IN A BOWL Combine PnP cooked prawns with fresh melon, strawberries and crumbly blue cheese. Season and toss with fresh lime juice and chopped herbs. Serve on a bed of rocket with balsamic dressing (optional) on the side.
Combine mayonnaise with a glug of tomato sauce and a dash of Tabasco. Toss through handful of PnP cooked prawns. Spoon mixture into baby gem lettuce cups. Top with diced avocado, sliced radish and micro herbs.
GOOD IDEA This Asian filling also works as one large salad, or in flour tortillas and on toasted mini slider buns (ask your PnP baker to make these to order).
IT’S A WRAP
QUICK FISH PATÉ Combine flaked smoked mackerel or snoek with plain cream cheese, chopped red chilli and lemon juice to create a spreadable pâté. Season. Serve on toasted ciabatta with fresh cucumber and top with tomato chilli jam (see recipe on page 31).
Cook PnP thick-cut pork rashers with honey glaze according to packet instructions. Cube and toss with a dash of soy sauce. Fill rice-paper wrappers with pork, shredded cabbage, carrot matchsticks and cocktail tomatoes. Roll up and sprinkle with sesame seeds.
PA R T Y T I M E COOK’S TIP Coat raw chicken wings in sauce and roast until golden, basting occasionally. Scatter with sesame seeds and sliced spring onion, and serve with pickled ginger.
THE WORLD’S BEST STICKY ASIAN SAUCE Great as a dipping sauce for spring rolls or drizzled over steak and grilled vegetables. Heat 2 Tbsp (30ml) sesame oil and fry 4 sliced garlic cloves, 1 Tbsp (15ml) grated ginger and 2 chopped lemongrass stalks for 2 minutes. Add ½ cup (125ml) each soy sauce and water, ¾ cup (180ml) dark brown sugar, ¼ cup
(60ml) rice wine vinegar, 2 Tbsp (30ml) each wasabi paste, tomato paste and wholegrain mustard. Simmer for 10-15 minutes or until reduced and sticky. MAKES 1½ cups:
SOMETHING SWEET Top toasted PnP waffles with charred pineapple, fresh lime zest and toasted coconut flakes. Serve with PnP blueberry swirl ice-cream.
BUILD IT YOURSELF Combine shredded rotisserie chicken with charred corn, fresh coriander and lemon juice, and season. Serve with shredded mangetout, herby yoghurt and grilled mini pitas, and get guests to build their own.
GOOD IDEA In a rush? PnP’s range of frozen samoosas, chicken strips and spring rolls can be prepared in minutes. Perfect for an impromptu get-together
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GET INSPIRED TITBITS, TRENDS AND STUFF WE LOVE
{SUMMER}
BY MELISSA NDLOVU AND CHAD JANUARY PHOTOS: ESTVAN VERMEULEN STYLIST’S ASSISTANTS: ELIZMA VOIGT AND TAMI SCHRIRE
THE HIGH FIVE With Covid, lockdown, job cuts and all the drama that came with 2020, we say “woosah” to all things new to cheer about…
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Wine in a can These babies are so in right now and we can’t deny – we love it! Try Renegade Wines’ CanCan (R40 each), delicious Lubanzi (R35 each), the ‘no sulphur added’ chenin by Uncanny wines (R35 each), plus delightful Ben Wren bubbly rosé (R30 each) and JC Le Roux’s fresh apple blossom and zesty citrus sparkling wine (R15 each).
The Jerusalema challenge If there was one bright light during lockdown, it was Master KG’s hit, Jerusalema. The trendy dance routine went viral worldwide and, yip, grooving to the tune even became a personal request by President Cyril Ramaphosa. Now that’s what we call nation building! Search “Jerusalema challenge” on YouTube to see some of the most epic executions of this challenge.
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Mystery solved Being a parent is tough. No worries, this read will give you a whole new perspective on tween and teen girls, and the underappreciated value of stress and anxiety. Under Pressure by Lisa Damour (Ballantine Books, R220) provides critical coping strategies and tips to help our girls face their fears.
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FOR FREE
“To FORGIVE is to set a prisoner FREE and discover that the prisoner was you.” – Lewis B. Smedes
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Health shots for a boost We’re in love with BOS Functional Rooibos Shots (R19.99 each), a handbag or lunchbox solution for a boost on the go. Each 50ml shot is packed with organic rooibos and a dose of other functional ingredients such as ginger, hydrolysed collagen, probiotics and hemp-derived CBD. Choose from immune-boosting Bounce Back, calming Chill Out, free-radical fighting Let It Glow and probiotic Gut a Problem?
The power of forgiveness
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The Day of Reconciliation on 16 December fosters national unity in SA. Studies have shown that small acts of forgiveness can have health benefits, yet it’s easier said than done. But to withhold forgiveness keeps hurt, anger and blame alive, which discolour your perception of life. And who suffers? You! So start off with little things, choose positive emotions, accept the things you cannot change and work on the things you can. After all, change starts with you.
JUST CLICK FOLLOW Who? @OZCFarm Why? We love some local produce as much as the next South African. This market has an abundance of delicious farm-fresh goodies ready for the picking. Turn to page 98 for more markets and other delightful local sights to explore.
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PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
Join our
Pick n Pay Wine Club
PROMOTION
FROZEN DELIGHTS Make your summertime treats even better (and healthier) with irresistibly creamy LANCEWOOD® Double Cream Blueberry Yoghurt, packed with nutrient-rich blueberries BLUEBERRY FROZEN YOGHURT Serve up this delicious, creamy and healthy froyo for dessert this summer. 1 tub (1kg) LANCEWOOD® Double Cream Blueberry Yoghurt ¼ cup (60ml) honey 150g-300g frozen blueberries Toasted waffles, mint and honey for serving (optional)
Did you know?
PHOTO: ESTVAN VERMEULEN STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS AND TAMI SCHRIRE
Superfruit now added to this delicious yoghurt!
MAKES ABOUT 1.5L
Stir honey into yoghurt and add frozen berries. Blitz with a stick blender until smooth. Freeze mixture for 2 hours. Then scrape the frozen edges with a fork and mix well to evenly distribute the frozen yoghurt, repeating 2-3 times to minimise ice crystals forming and ensure even freezing. Freeze overnight until solid. Serve scoops of frozen yoghurt on waffles, drizzled with honey and garnished with mint.
GET INSPIRED
SALAD DAYS From side dish to hero. Be-leaf us, these new mix-and-match salad trimmings and dressings make all the difference
1 Make a meal of it
Grill baby gem lettuce. Blanch asparagus and baby carrots. Layer ingredients, add shredded chicken, prosciutto or regular ham, and balsamic.
PnP baby gem lettuce hearts (4s), PnP baby leaf salad (120g), PnP asparagus spears (250g), PnP baby carrots (300g), PnP caramelised onion croutons (100g), PnP balsamic dressing (100ml)
2 Keep it simple
Blanch peas, corn and broccoli, toss with greens, sprinkle with parmesan (optional) and drizzle with creamy mustard dressing.
PnP Italian salad (120g), PnP mustard leaf (60g), PnP sugar snap peas (125g), PnP mini corn (125g) PnP Tasty Stem broccoli (150g), PnP creamy mustard dressing (100ml)
3 Level up!
Fry baby brinjals in garlic butter until cooked through. Blanch beans. Layer and dress salad ingredients, and finish off with some finesse by topping with slices of camembert or brie.
PnP crimson salanova salad (100g), PnP watercress (80g), PnP extra fine beans (200g) PnP pumpkin seeds, olive & hemp hearts (30g), PnP Asian dressing (100ml)
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PROMOTION
IT TASTES LIKE
SUMMER
PHOTO: ESTVAN VERMEULEN STYLING: LIEZL VERMEULEN FOOD ASSISTANTS: KRISTEN SCHEEPERS AND TAMI SCHRIRE
Cheers to the good times with the zingy Savanna Angry Lemon
Sometimes you just want to unwind and roll with the good times without the hard stuff. Try Savanna Angry Lemon! Yip, it’s back by popular demand and ready to be your ultimate summertime sipper. With the same deliciously crisp apple aroma we all know and love, and a cheeky twist of citrus – it’s guaranteed to make every moment memorable. Best served ice-cold with a lemon in the neck. Simple, yet worth it!
Prosecco for life lovers Prosecco for life lovers
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Not For Sale To Persons Under The Age Of 18. CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013
Not For Sale To Persons Under The Age Of 18.
CAMPAIGN FINANCED ACCORDING TO EU REG. NO. 1308/2013
season
FA S H I O N
‘TIS THE
Celebrate in style with PnP Clothing’s fun and festive range for the whole family
Men’s golfer, R99.99; men’s fleece shorts, R99.99; women’s belted dress, R149.99; women’s sandals, R169.99 Girls’ fashion dress, from R179.99; girls’ printed dress, from R59.99; girls’ chiffon sandals, R89.99
GET IT ONLINE Shop this collection and more at picknpayclothing.co.za pnpfreshliving.com
Fresh Living – Summer 2020 | 39
FA S H I O N
Boys’ Christmas tee, from R49.99; boys’ walk shorts, from R89.99
PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
Women’s Christmas graphic tee, R99.99; women’s denim shorts, R229.99
Baby girls’ printed dress, R69.99; baby girls’ sandals, R89.99
Doggie bandana, R49.99
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Exclusive to Smart Shoppers
Valid from 23 November 2020 - 17 January 2021 Terms and conditions apply. www.pnp.co.za E&OE
WHAT YOU’LL NEED
MAKE IT!
FOR CUPCAKES
Preheat the oven to 180°C and line a muffin tin with 12 cases. Beat the butter and sugar together until fluffy. Then add eggs, self-raising flour and cocoa powder. Mix until well combined, then spoon the mixture into the cupcake cases evenly. Bake them in the oven for 17-20 minutes. Leave them to cool.
• 150g Unsalted butter • 150g Light brown sugar • 3 Medium eggs • 125g Self raising flour • 25g Cocoa powder FOR GANACHE FILLING • 80g Unsalted butter (room temp) • 100ml Cream • 80g Cadbury Dairy Milk (melted) FOR BUTTERCREAM ICING • 125g Unsalted butter (room temp) • 250g Icing sugar • 150g Cadbury Dairy Milk (melted) OPTIONAL EXTRAS • Cadbury Dairy Milk Pieces • Cadbury Dairy Milk Buttons • Grated Chocolate
FOR THE FILLING Chop the Cadbury Dairy Milk into pieces. Add hot cream and butter gradually to the pieces and mix well. Let it cool down.
FOR THE ICING Melt the chocolate in the microwave. Beat the butter for a few minutes before gradually adding the icing sugar on a slow speed until it is combined. Then, speed the mixer up and beat for 3-4 minutes until fluffy and smooth. Add the melted chocolate to the buttercream and mix again till smooth.
FOR THE DECORATION Core out the middle of the cupcakes and add in heaped teaspoons of the filling. Either push the cut-out pieces back into the cupcakes (or eat them!). Pipe the buttercream onto the cupcakes like a soft-serve swirl. Once iced, decorate with pieces of Cadbury Dairy Milk, or grated chocolate.
PROMOTION
Let ’s indulge
Whether it’s the creaminess of the white moulds or the sharpness of the rich blues, excite your senses with every bite of CASTELLO’s craft cheeses
BACON-WRAPPED BAKED CAMEMBERT Lay 1 packet (200g) streaky bacon on baking paper and par-cook at 180°C for 8-10 minutes. Drain bacon of excess fat and wrap 4-5 strips each around 2 (125g each) CASTELLO camembert rounds. Place on baking tray, loose ends of bacon facing down, and bake at 180°C for 10-15 minutes until cheese is molten in the centre. Serve with crispy sage, seed crackers and potato chips. SERVES 4 (as part of a cheeseboard)
BLUE CHEESE CRUMBLE PEARS Halve and core 4 firm pears. Place on a baking tray and brush with 3 Tbsp (45ml) each melted butter and honey. Bake, cut-side up, at 200°C for 10 minutes, turn pears over and bake skin-side up for 10-15 minutes until golden. Fill pear cavities with 1 packet (100g) chopped pecans, some thyme sprigs and 1 block crumbled CASTELLO creamy blue cheese. SERVES 4 (as part of a cheeseboard)
PHOTO: ESTVAN VERMEULEN STYLING: LIEZL VERMEULEN FOOD ASSISTANTS: KRISTEN SCHEEPERS AND TAMI SCHRIRE
Baconwrapped baked camembert
celebrate
PHOTO: MICHAEL LE GRANGE STYLING: LIEZL VERMEULEN
Holiday inspiration and showstopping dishes to make your get-togethers memorable
CHRISTMAS DESERVES
LURPAK
®
one All at table
C E L E B R AT E
This year, more than ever, we have a lot to be grateful for, so give thanks with a shared table of festive dishes for one and all. Whether you’re celebrating Christmas, New Year’s Eve or new beginnings with the ones you love, we’ve got just the thing for a fully fledged celebration
PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN AND CHAD JANUARY FOOD ASSISTANTS: GAIL DAMON, ELIZMA VOIGT AND TAMI SCHRIRE
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“This season I’m grateful for technology. Without it I would not have been able to stay in touch with loved ones” –Lesego Madisa SALT-BAKED WHOLE FISH Keep it sustainable! We used Jacopever, a locally caught orange-hued fish. 1 (about 1kg) whole Jacopever, scaled 2 limes, sliced 1 lemon, sliced
3 cloves garlic, sliced Handful fresh dill Salt dough: 1 cup (250ml) cake flour + extra for dusting ¼ cup (60ml) coarse salt Grated peel of 1 lemon or 2 limes Handful fresh thyme
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Handful fresh coriander For serving: Fresh rocket, lime wedges, roasted baby potatoes and pink peppercorns SERVES 4 Stuff cavity of the fish
with lime and lemon slices, garlic and dill. Blitz together flour, salt, lime peel and herbs. Add a little water while blitzing, enough to make a stiff dough. Roll dough out on a floured surface to about 5mm thick. Cover fish completely
with the dough. Place fish on a greased oven tray and bake for 25 minutes at 200°C. Place on a bed of rocket with the crust broken open (do not eat crust). Serve with lime, potatoes and peppercorns as garnish.
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C E L E B R AT E
BUTTERY GARLIC CHILLI PRAWNS AND CALAMARI This quick-and-easy, flavour-packed recipe can be served in three magnificent ways! Feel free to use marinara mix for a pocket-friendly alternative. 1 box (800g) tiger or queen prawns, defrosted and deveined 1 packet (1kg) calamari tubes and tentacles, defrosted Salt and milled pepper 2 Tbsp (30ml) sesame oil ¼ cup (60ml) butter 4 cloves garlic, sliced 2 red chillies, deseeded and chopped Juice (60ml) of 2 limes Chopped fresh parsley, for serving
SERVE AS A WRAP Fill charred flour tortillas with seafood, PnP red pepper pesto, sliced red onion, cucumber and mixed medley tomatoes
SERVES 6 Season seafood well. Heat oil in a large pan or wok and fry prawns and calamari in batches for 1-2 minutes over high heat (the aim is to get a golden colour but not to cook all the way through). Remove with a slotted spoon and set aside. Add butter, garlic, chilli and lime juice to the same pan and cook for about 30 seconds or until fragrant. Return seafood to pan and toss to coat with the buttery mixture. Season to taste and sprinkle with parsley to serve.
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SERVE IN A RICH SAUCE Add 1 cup (250ml) cream, chopped parsley and freshly grated parmesan (optional) to the same pan, season and serve with good ol’ crusty bread
SERVE AS A SALAD Remove prawn heads and shells. Toss seafood with baby spinach, cubed watermelon, sliced radish and avocado, and sprinkle with toasted sesame seeds
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and ot r r Ca
with hummus dress salad ing a o (pg n qui
Cook’s note Can’t find quinoa? Swap with cooked couscous or bulgar wheat and omit the roasting.
“This season I’m grateful for family and friends” – Meaghan Christians
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52 )
C E L E B R AT E BABA GANOUSH SALAD
GOOD IDEA Turn this into a vegetarian main by adding roasted chickpeas or falafel
The best of both worlds – a delicious dip and salad with Middle Eastern flair. The brinjals can be grilled on the braai for maximum smoky flavour. Baba ganoush: 4 large brinjals, halved 1 punnet (400g) baby brinjals, halved ¼ cup (60ml) olive oil + extra for brushing 2 Tbsp (30ml) balsamic vinegar 1 clove garlic 2-3 Tbsp (30-45m) tahini ½ Tbsp (7ml) ground cumin Salt and milled pepper Salad: 2 cups (500ml) cooked bulgar wheat Handful each fresh mint and coriander 2 discs (60g each) feta Juice (60ml) and grated peel of 1 lemon 1 cucumber, halved, deseeded and sliced 1 packet snacking cucumbers, halved (optional) 1 packet (100g) wild rocket 1 packet (100g) PnP crimson leaf salad
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For serving: Sliced spring onion, chopped red chilli and sesame seeds SERVES 6-8 Preheat oven to 200°C. Pierce brinjals all over with a fork, place in an oven tray and brush with a little olive oil and balsamic vinegar. Roast for 20-25 minutes, then remove baby brinjals. Set aside. Roast large brinjals for another 20-30 minutes until they look limp and deflated, with almost blackened skin. Cool large brinjals slightly, then scoop out flesh, discarding seeds. Blitz brinjal flesh with olive oil, garlic, tahini, and ground cumin. Season generously. Toss baby brinjals with bulgar wheat, herbs, feta and lemon juice and peel. Spread baba ganoush (brinjal mixture) in the centre of a platter and scatter with bulgar wheat salad mixture, cucumbers, rocket and salad leaves. Garnish with spring onion, chilli and sesame seeds just before serving.
C E L E B R AT E
“This season I’m grateful for good health”–Kelly Smit h RUM, PINEAPPLE AND STAR ANISE GAMMON The Christmas must-have in all its shimmering glory. 1 large (about 2kg) deboned smoked gammon 2L (8 cups) ginger ale 1L (4 cups) pineapple juice 3 bay leaves 8 peppercorns
CARROT AND QUINOA SALAD WITH HUMMUS DRESSING Our trick for the yummiest salad? The quinoa is roasted until crispy for added texture and flavour. 2 packets (200g each) rainbow baby carrots, trimmed and halved 1 packet (750g) Brussels sprouts, halved Glug olive oil 2 cloves garlic, chopped Salt and milled pepper 2 cups (500ml) cooked quinoa Juice (30ml) of ½ lemon 2 Tbsp (30ml) chopped fresh coriander ½ packet (200g) baby spinach 5-6 radishes, sliced
½ packet (50g) PnP crispy chickpeas Dressing: 1 tub (250g) PnP plain hummus 3 Tbsp (45ml) olive oil Juice (60ml) of 1 lemon 2 red chillies, deseeded and chopped 1 Tbsp (15ml) chopped fresh coriander Salt and milled pepper SERVES 4-6 Preheat oven to 180°C. Place carrots and Brussels sprouts on a baking tray, drizzle with oil, sprinkle with garlic and season. Roast for 10-12 minutes or until cooked through. Spread cooked quinoa over two baking trays and roast in the oven,
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stirring every few minutes until crispy and golden. Set aside to cool. Combine quinoa, lemon juice and coriander, and season. Arrange spinach on a serving platter and top with quinoa mixture. Add roasted carrots and Brussels sprouts, radish and crispy chickpeas. Combine dressing ingredients and season to taste. Serve salad with dressing on the side or drizzled over. GOOD IDEA PnP’s range of flavoured hummus will take your salad to the next level. Try the creamy avocado or lightly spicy jalapeño hummus.
Glaze: 1 cup (250ml) pineapple juice ¾ cup (180ml) honey ½ cup (125ml) dark rum 2-3 star anise 1 stick cinnamon For serving: Fresh coriander, fresh cherries and pomegranate rubies SERVES 8-12 Place gammon in a large 4L pot. Add ginger ale, pineapple juice, bay leaves and peppercorns. Pour in enough water to cover the gammon completely, and put a plate (or something heavy) on top to keep the meat submerged in the liquid. Bring to a simmer and cook gammon for 20 minutes per 500g (about 80 minutes for
TRY THIS PnP TRADITIONAL MEAT HAMPER
Make the most of Christmas with PnP’s traditional meat hamper, crowned Best Buy by Fairlady Test House 2020. Complete with beech smoked gammon, pickled tongue and corned beef to meet all your festive needs.
a 2kg gammon). Remove meat and allow to cool slightly so that you can handle it. Discard any netting and pull off the thick skin (it should come off easily while still warm.) Score fat, taking care not to cut through to the meat or it will dry out. (If you want to stud your gammon with cloves, do so now.) Preheat oven to 200°C. Combine the glaze ingredients in a pot and simmer for 10 minutes or until thickened. Brush gammon with some glaze and roast for 20-35 minutes until the fat is golden-brown all over, glazing the roast every 5 minutes. Serve sliced gammon with coriander, cherries and pomegranate rubies scattered around it.
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Cook’s note
C E L E B R AT E
The alcohol will cook away during simmering and leave a taste of molasses, so this is a family-friendly recipe. If you want to leave out the rum, use half the honey and add ¼ cup demerara sugar instead.
PAIR WITH KAAPZICHT ESTATE RED, R85 PnP exclusive
Fresh Living – Summer 2020 | 53
TRY THIS PNP WAGYU BAVETTE STEAK & FILLET
Look out for PnP’s premium wagyu beef range. These top-ofthe-line steaks are perfectly marbled, meaning they’re full of flavour and very tender. Bavette, a newly available thin, flat cut, is also known as flank steak.
STEAK PLATTER We used melt-in-themouth wagyu beef bavette steaks, but you can use trusty sirloin or rump too. Dressing: 1 packet (240g) sun-dried tomatoes in oil, drained (keep some oil to use later) 8 capers
1 clove garlic, finely grated Pinch chopped fresh chilli (optional) Handful chopped fresh parsley or coriander Juice (60ml) and grated peel of 1 lemon ½ cup (60ml) olive oil blend 4 (200g each) PnP wagyu bavette steaks,
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at room temperature Salt and milled pepper Oil, for frying 2 sprigs fresh rosemary 2 cloves garlic, crushed For serving: 2 packets (100g each) fresh rocket Handful PnP ruby microherbs Olives, fresh basil and roasted tomatoes
SERVES 8 Chop the sun-dried tomatoes and capers, and toss with garlic, chilli, herbs and lemon juice and peel. Add just enough oil to make a dressing, using some of the sun-dried tomato oil if you like. Set dressing aside for flavours to develop.
Season steaks well. Heat a pan until smoking hot, then add a glug of oil, rosemary sprigs and garlic. Fry steaks for 2-3 minutes per side, and a minute around the edges as well. (Bavette is a thin cut so be careful not to overcook it.) Remove from pan and spoon a little of the flavoured oil from the pan over the steaks. Rest meat for at least 10 minutes. Slice steak, place on a chopping board and drizzle with dressing. Serve with microherbs and rocket, and an array of sides like olives, basil and roasted tomatoes.
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C E L E B R AT E SLOW-ROASTED PORK BELLY WITH ASIAN BBQ SAUCE This sauce is also a great basting for ribs, sosaties and chicken wings. Flaked or coarse salt (fine salt does not work) 1 (about 2.5kg) deboned pork belly, skin on Salt and milled pepper 1 Tbsp (15ml) smoked paprika Sesame seeds, for serving (optional) Chopped fresh coriander, for garnish
Sauce: 3 Tbsp (45ml) sesame oil 2 stalks lemongrass, bruised 6 cloves garlic, sliced 1 Tbsp (15ml) grated fresh ginger 3 red chillies, deseeded and chopped ½ bottle (350ml) tomato sauce 3 Tbsp (45ml) Dijon mustard ½ cup (125ml) apple cider vinegar ½ cup (125ml) brown sugar or honey
½ cup (125ml) chicken stock 1 cup (250ml) soy sauce 3 Tbsp (45ml) chopped fresh coriander SERVES 6-8 Score the pork belly skin and sprinkle generously with coarse salt. Chill pork in the fridge for at least an hour or preferably overnight. Wipe away moisture and any excess salt using kitchen paper.
Season the underside of the belly with normal table salt, pepper and smoked paprika. Place in a deep oven dish and roast for 30 minutes at 200°C. Heat oil in a saucepan and fry lemongrass, garlic and ginger for 1-2 minutes or until fragrant. Add remaining sauce ingredients and simmer on a low heat for 10-12 minutes. Season. Remove pork from oven and reduce temperature to 160°C.
Pour sauce around pork (avoid it touching crackling), cover with foil and roast for 2 hours, checking on it regularly. (Once the meat is tender enough to be flaked with a fork, it is ready.) Remove foil and turn the oven up to 200°C for the last 10-15 minutes of roasting for the crispiest crackling. Keep an eye on it. Serve drizzled with sauce and garnish with sesame seeds and coriander.
Salting the skin makes the crispiest crackling ever!
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C E L E B R AT E
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C E L E B R AT E
1
2
MOROCCAN-SPICED ROAST CHICKEN
ORANGE, LIME & FENNEL ROAST CHICKEN
This spice rub works wonders on red meat too. Make a big batch and store in an airtight container.
The citrus fruit not only adds a beautiful zesty flavour, it keeps the chicken moist while cooking too.
Preheat oven to 180°C. Season 1 (1.2–1.5kg) whole chicken Preheat oven to 180°C. Using a pestle and mortar, (giblets removed) generously with salt and milled pepper. bash together 2 Tbsp (30ml) regular or smoked paprika, Combine 2 Tbsp (30ml) olive oil, 1 tsp (5ml) chopped fennel 1 tsp (5ml) each cayenne pepper and ground cinnamon, fronds and grated peel of 1 orange and 1 lime. Rub mixture 1 Tbsp (15ml) each coriander seeds and cumin seeds, over chicken, taking care to coat evenly. Place 1 sliced fennel ½ tsp (3ml) each ground cloves and nutmeg, 2 Tbsp (30ml) bulb, ½ garlic bulb, 1 sliced orange and 2 sliced limes light brown sugar, 2-3 chopped garlic cloves, 1 tsp (5ml) (reserving 2-3 slices of each) on a greased baking tray. each grated fresh ginger and salt until well combined. Arrange remaining citrus slices on top of chicken and secure Coat 1 (1.2–1.5kg) whole chicken (giblets removed) with with string. Nestle chicken on top of fennel and roast for 2 Tbsp (30ml) olive oil and apply rub, taking care to evenly about 30 minutes, basting every 10-15 minutes with ¼ cup coat chicken. Place on a greased baking tray, cover with (60ml) melted butter and juice (80ml) of 1 orange. Cover foil and roast for 30 minutes. Remove foil and roast for with foil and roast for a further 30 minutes or a further 30 minutes or until cooked through, basting until cooked through and golden. chicken every 10-15 minutes with either ¼ cup (60ml) SERVES 4-6 melted butter or the pan juices. Cook’s note SERVES 4-6 To get more colour on your roast, remove foil 20 minutes before the end of cooking time to crisp up the skin.
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BACON-WRAPPED ROAST CHICKEN
BRINED AND BUTTER-BASTED ROAST CHICKEN
Wrapping the chicken in bacon ensures that the breast does not dry out as quickly. Streaky bacon is best because of its high fat content.
Brining the bird overnight and basting it while cooking results in the juiciest, most tender roast.
Preheat oven to 180°C. Season 1 (1.2–1.5kg) whole chicken (giblets removed) with salt and milled pepper. Coat with 2 Tbsp (30ml) melted butter and 1 Tbsp (15ml) chopped thyme. Wrap 1 packet (200g) streaky bacon slices around the breast area in a lattice pattern, making sure to cover completely. Secure the bacon in place using toothpicks. Place the chicken breast-side up on a greased baking tray. Roast for 30 minutes, then cover with foil and roast for a further 30 minutes, basting regularly with the pan juices every 10-15 minutes. Remove the toothpicks from the bacon before serving. SERVES 4-6
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Place 8 cups (2L) water, 1/³ cup (80ml) coarse salt, 2 halved lemons, 2-3 bay leaves, a handful fresh herbs (thyme, rosemary and sage work well), ½ garlic bulb, 1 Tbsp (15ml) mixed peppercorns and 3 Tbsp (45ml) honey or white sugar in a large pot and bring to the boil. Stir until sugar and salt dissolve. Cool completely. Place 1 (1.2–1.5kg) whole chicken (giblets removed) into the cooled liquid and leave in the fridge overnight. Remove chicken from brine and pat dry with kitchen paper. Combine 1/³ cup (80ml) melted butter, 2 grated garlic cloves, 2 Tbsp (30ml) chopped thyme, sage or rosemary and a squeeze of lemon juice to make a basting sauce. Place chicken on a greased baking tray and roast for 30 minutes, basting every 10 minutes with sauce. Cover with foil and roast for a further 30 minutes or until cooked through and golden. SERVES 4-6
Fresh Living – Summer 2020 | 57
C E L E B R AT E
“This season I’m grateful for st ill having a job and being able to do what I love” – San-mari Mouton
PAIR WITH LE BONHEUR MERLOT, R100 PnP exclusive
MEDITERRANEAN LAMB WITH PEPPERS An alfresco take on your Christmas lamb – tear and share for a delicious feast! 1 (about 1.5kg) rolled deboned leg of lamb, at room temperature Salt and milled pepper Glug olive oil 4 red peppers or Palermo peppers, halved 1 tub (120g) PnP basil pesto 1 packet (125g) fresh mozzarella cheese Dry rub: 4 tsp (20ml) cumin seeds 2 tsp (10ml) coriander seeds 1 Tbsp (15ml) smoked paprika ½ Tbsp (7ml) sumac or za’atar 1 tsp (5ml) brown sugar ½ punnet (10g) fresh thyme, leaves picked
To make this on the braai, use butterflied lamb and cook over hot coals.
½ tsp (7ml) garlic salt Grated peel of 2 lemons For serving: 4 packets (2s) PnP naan bread, toasted/heated Lemon wedges SERVES 8-10
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Preheat oven to 180°C. Season lamb well. Combine dry rub ingredients and coat meat with mixture. Heat oil in a pan and sear meat all over. Place lamb in a roasting tray with peppers arranged around it.
Roast for 25-30 minutes per kilogram for medium doneness. (We roasted our 1.5kg lamb for 45 minutes.) Remove peppers after 25-30 minutes of roasting or once their edges blacken. Set aside and keep warm.
Remove lamb once done and rest for at least 10 minutes. Add dollops of pesto to peppers and dot with mozzarella cheese. Serve sliced lamb and peppers with naan bread and lemon wedges on the side.
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C E L E B R AT E PEPPERMINT CRISP PAVLOVA WREATH An old festive favourite gets an elegant twist. 1 batch meringue (recipe on page 61) 150g Peppermint Crisp chocolate, grated ½ tin (198g) Caramel Treat + extra for serving ½ cup (125ml) mascarpone cheese Mint leaves, for serving Coconut crumble: 1 cup (250ml) cake flour ½ cup (125ml) soft butter 1 cup (250ml) light brown sugar 1 tsp (5ml) ground ginger ½ cup (125ml) desiccated coconut
For a festive wreath, arrange meringue nests in a circle.
MAKES 6-8
FINAL STEP Garnish with fresh mint, chopped pistachios and drizzle with caramel.
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Place large dollops of meringue mix on a lined baking tray, leaving space between them. Make a well in the centre of each one using the back of a spoon. Bake at 100°C for about 1 hour, until crisp. Cool completely in the oven before removing. Combine crumble ingredients in a bowl, rubbing between your fingertips. Bake crumble at 160°C for 12-15 minutes, until light-golden. Cool. Whisk caramel until smooth, then fold in the mascarpone cheese and chocolate. Fill centres of meringues with coconut crumble and caramel mixture.
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C E L E B R AT E
Cook’s note You can freeze meringue if making this a few hours in advance. It stays sticky and will not freeze solid.
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C E L E B R AT E MANGO CURD TART
SERVES 8
A tropical delight that will be a hit for summer.
Preheat oven to 180°C. Line a 20cm tart tin with pastry. Prick pastry base with a fork, place baking paper on top and fill with raw beans or rice. Blind bake tart base for 15 minutes. Remove beans/rice and paper and par-bake for an extra 3-5 minutes. Leave base to cool. Combine mango purée, lemon juice, castor sugar and egg yolk in a glass or metal bowl. Place over a pot of water on the stove (to
1 packet (400g each) shortcrust pastry, at room temperature 2 cups (500ml) mango purée Juice (60ml) of 1 lemon ¼ cup (50g) castor sugar 8 egg yolks ¼ cup (60g) butter
RASPBERRY CHOCOLATE ICE-CREAM BOMBE Whipping up the meringue yourself is worth the effort for this showstopping treat. 2 two-tier PnP Bakery chocolate cakes, icing removed (sliced choc muffins work well too) 2.5L softened chocolate or vanilla ice-cream 2 punnets (200g each) raspberries + extra for serving Fresh mint, for serving Meringue: 4 egg whites Pinch cream of tartar ½ Tbsp (7ml) vanilla essence 1 cup (200g) castor sugar SERVES 10-12 Line a 3L bowl with clingfilm. Cut cake into blocks and use to line the bowl to create the outer layer. Use off-cuts of cake to fill the gaps. (Reserve some cake to enclose the top).
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Swirl raspberries through softened ice-cream. Fill the cake-lined bowl with this mixture, making sure not to fill higher than the cake edge. Smooth out and top ice-cream mixture with reserved cake. Cover with a layer of clingfilm. Freeze for 4-5 hours or preferably overnight. For meringue, whisk egg whites and cream of tartar to mediumstiff peaks. Whisk in vanilla essence. Add sugar, a tablespoon at a time, making sure it dissolves completely before adding the next spoon. Whisk until all sugar is added and the meringue mixture is smooth, thick and glossy. Turn frozen cake out on a serving plate and remove clingfilm. Spread liberally with meringue and, using a kitchen blowtorch, brown meringue all over. Serve slices with extra berries and mint.
For serving: Mango slivers, mint leaves, toasted coconut flakes and pomegranate rubies
create a double boiler) and stir continuously on medium heat for 10-15 minutes or until curd mixture thickens. Add in butter and whisk until well combined. Cool slightly, then pour into the tart base. Preheat oven to 150°C. Bake tart for 25-30 minutes or until set. (The curd should have a thin film on top.) Cool completely, then chill in the fridge for 2-3 hours or until set. Serve tart with mango “roses” or slices, mint, coconut and pomegranate rubies.
1 can (400g) mango slices blitzed makes about 1 cup (250ml) purée. You can use fresh, ripe mango too.
Fresh Living – Summer 2020 | 61
BOTTOMS UP
MINUTES TO MIDNIGHT Ring in the New Year with style, finesse and a few delightful drinks and bartender tips
BRING ON THE BUBBLY If you’re a lover of all things sparkling, add a few pomegranate rubies or raspberries to your flute for a sophisticated twist.
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SUMMER SPIRITS Whether you’re into vodka or gin this season, make sure you have a few trendy garnishes on hand – thinly sliced, oven-dried pear is a winner. Because it’s summer, opt for orange or apple juice instead of the usual carbonated mixers. pnpfreshliving.com
CHANGE WITHOUT NOTICE *PRODUCTS AVAILABLE AT SELECTED PNP STORES
Join our
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FOR FREE
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Pick n Pay Wine Club SM
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PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO
BEST BUYS Pongrácz MCC Brut, R160 JC Le Roux Le Domaine, R85 Moët & Chandon Brut, R595 SKYY Vodka (see in-store and online for pricing) Pierre Jourdan Tranquille, R70 Valdo Floral Rosé Prosecco, R200
Sy
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PACK A PUNCH A fruity, flavourful punch will “feed” a crowd. Use your favourite hard liquor. Mix with lemonade, ginger ale or soda water, add fruit like citrus slices and berries, plus ice and mint garnish.
ACTION STATION Stock your drinks station with orange and lime slices and peels, herb sprigs, berries, fruit chunks and cucumber ribbons, along with plenty of ice. Guests will love being able to create their very own masterpiece.
Fresh Living – Summer 2020 | 63
KEEP IT CLEAN, KEEP IT FRESH.
GIFT GUIDE
FOR THE KIDS The little ones will be excited to see what Santa’s found...
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1 Boys sunsuit, R149.99 2 Frozen 2-deck playing cards, R29.99 3 Elf gift bag, from R19.99; 4 Christmas flipflops, R23.99 (Buy two for R40) 5 Sweet Sensations watermelon & lime bath kit, R89.99 6 Remote-controlled Rock Crawler toy car, R79.90 7 Afro-chic Kenya doll, R129.99 8 Boys printed tee, R59.99 9 Cosmic Kids gold glitter bow, R89.99 10 Cosmic scrunchie, R59.99 11 Christmas flipflops, R23.99 (Buy two for R40) 12 Girls mermaid flipflops, R23.99 13 Baby printed bodyvest, R39.99 14 Baby glitter trainers, R69.99 pnpfreshliving.com
Fresh Living – Summer 2020 | 65
GIFT GUIDE
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Foodies will love...
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Make them smile with these gift ideas 8 7 6
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1 Starbucks Pike Place Roast lungo espresso pods, R79.99 2 PnP Real Home print mugs, R22.99 each 3 Eetrite milk frother, R89.99 4 Taste copper spatula, basting brush and whisk (30cm), R99.99 each 5 ButtaNutt assorted nut butters, R69.99 each 6 Sally Williams nougat Christmas cracker, R79.99 7 Cape Herb & Spice assorted chilli seasoning, R43.99 each; 8 PnP waffle and flapjack mix, R38.99 9 PnP Luxury butter cookies in a tin (200g), R129.99 10 Beyers craft gin or rum truffles, R68.99 11 Tefal waffle pan, R399 12 Cape Herb & Spice assorted blends, R21.99 13 Home Mono Kitchen chef’s knife (8-inch), R59.99, and utility knife, R44.99 14 PnP almond biscotti, R49.99 15 Wedgewood cranberry and orange nougat, R71.99 16 Pico super dark chocolate, R69.99 17 PnP Indulge dark chocolate with cherry, R36.99 18 PnP Real Home Tangier bowl (17cm), R24.99, and Tangier side plate, R22.99 66 | Fresh Living – Summer 2020
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PRICES CORRECT AT THE TIME OF PRINT AND MAY CHANGE WITHOUT NOTICE
12
PHOTOS: ESTVAN VERMEULEN STYLIST: LIEZL VERMEULEN ASSISTANT: TAMI SCHRIRE
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PROMOTION
share
MORE TO Turn old classics into crowd-pleasing family meals with Pick n Pay’s convenient soup packets, perfect for this season’s entertaining
CLASSIC CREAMY POTATO BAKE The essential side everyone wants to see on the table this season. It’s a classic for a reason! 6-8 medium potatoes, unpeeled and washed Salt and milled pepper 1½ cups (375ml) milk or cream 1 packet (65g) PnP brown onion soup powder ½ cup (125ml) grated cheese (such as cheddar or mozzarella)
PHOTO: ESTVAN VERMEULEN STYLING: LIEZL VERMEULEN FOOD ASSISTANTS: KRISTEN SCHEEPERS AND TAMI SCHRIRE
SERVES 6-8 Slice the potatoes about 5mm thick. Place in a 23cm ovenproof dish, overlapping slightly, and season lightly. Mix milk or cream with the soup powder and pour over the potatoes. Sprinkle cheese on top and cover with foil. Bake for 30 minutes at 180°C. Remove foil and continue baking for a further 10-15 minutes.
TRY THESE
AVAILABLE IN 55-65g PACKETS
Brown Onion Flavoured Soup
Beef & Vegetable Flavoured Soup
Minestrone Flavoured Soup
Oxtail Flavoured Soup
Cream of Mushroom Flavoured Soup
Cream of Chicken Flavoured Soup
PROMOTION
JOIN THE
MOVEMENT
Did you know recycling your beverage cartons can save the environment? Here’s how you can help Mpact Recycling and Tetra Pak SA increase used beverage carton recycling today
CHECK IT OUT For more information on how you can play your part, visit recycleyourcartons.co.za
MODEL LINE-UP Corolla 1.8 XS CVT Corolla 2.0 XR 6MT Corolla 2.0 XR CVT Did you know that the paper cartons used to package fruit juice, milk, iced tea, flavoured milk, wine and custard are recyclable and are being recycled locally? Yip, that’s right! What’s more, these items and all other recyclable paper products, can be included in local community or school green Ronnie Banks for collection, too. This way you will also
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be helping your local school, church or community centre to raise funds through your donation. Recycling empty cartons is easier than you think! Simply remove the cap, rinse out the remaining contents with water and follow the nifty step-bystep on the right. And there you go... you are now ready to place your cartons in the recycling bin!
ONCE YOUR CARTON IS EMPTY: 1 Take the cap off
4 Put the cap back on
2 Turn up the top and bottom corners
3 Flatten the carton
5 Put the carton in your local recycling container
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What if we could turn back the clock by recycling?
Recycle empty wine, juice, custard and milk cartons. They aren’t designed to be thrown in the trash. When they are recycled, they create work opportunities for many people in South Africa, protecting their livelihoods. It also ensures we can use the recovered packages to make value added recycled products, reducing our carbon footprint and protecting our planet.
2005667_FP_E
Join us now as we recycle our way to a sustainable future at www.recycleyourcartons.co.za
s et t h e
TABLE Anke Roux gets crafty with some everyday finds to create chic (and eco-friendly) décor for any celebration. Best of all, they can double up as gifts too!
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Fresh Living – Summer 2020 | 71
GET THE LOOK WITH THESE SUPER-EASY DIY FAVOURS TO MAKE YOUR GET-TOGETHER MEMORABLE BEADED NAPKIN RINGS These double up as key rings, bracelets or necklaces for gifting. You will need: Wooden beads (any shape/size) Elastic or packaging string Scissors Tassels (see below)
Step-by-step: Thread beads onto a piece of string or elastic. Bring the ends together to create a round loop, tie securely and snip off the ends of the string. Thread a few beads onto the top of each tassel and tie it onto the napkin ring.
GOOD IDEA Attach a metal key ring to the beaded loop.
TASSELS These fun little fringes add flair and colour to your table.
Large darning needle for threading (optional)
You will need: Stiff cardboard Scissors Cotton knitting yarn in your colour of choice
Step-by-step: Cut the cardboard into a rectangle (the long side should be the length you want your tassel to be).
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Wrap yarn around the card (lengthwise) until it’s nice and plump. Thread a piece of yarn through the top to secure the wrapped yarn (using a needle makes this easier) and tie tightly on one side.
Slip the loop of tied wrapped yarn off the card. Tie another piece of yarn around the top to create the ‘head’ of the tassel. Carefully snip the bottom of the yarn loop open to create the fringing.
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home affairs
TERRACOTTA CANDLES Write a name on each pot and you have perfect placeholders for your table, and gifts for your guests to take home. You will need: 6 small terracotta pots (1/³ cup capacity) Masking tape 8 long plain white candles (or old candle stubs) Old saucepan or large can (for melting wax) Wax crayon in your choice of colour Packaging string, cut into lengths for 6 wicks Paper towel 6 clothes pegs White paint pen Step-by-step: Use masking tape to block the holes on the bottom of each pot so the wax doesn’t leak out. Break candles in half and place in saucepan or can, along with ½ wax crayon and string wicks. Melt the wax over low heat, then fish out the wicks, straighten them and place them on a paper towel to set and stiffen. Pierce a small hole through the masking tape and hole of each terracotta pot. Thread the wick through the hole from the bottom up. Clip wick in place with a peg laid over the pot’s rim (this will keep wick centred as the wax sets). Carefully pour the wax into the pots about ²/³ of the way up and leave to set. Top the pots up with more wax and set again. Trim the wicks a little shorter, if necessary, and decorate the pots with the paint pen.
GOOD IDEA
Add a few drops of essential oil to the wax to make scented candles.
GOOD IDEA Use a hot-glue gun, if you have one, to attach heavier flowers like proteas to the wreath.
WIRE WREATH This wreath is perfect for your front door, but it also makes a pretty wall hanging. You will need: 3 lengths of strong, stiff wire Softer wire, for binding Gold spray paint Selection of wooden beads Selection of tassels (opposite) Flowers of your choice Packaging string Step-by-step: Bring the ends of the stiff wire together to create 3 hoops. Secure them with some softer wire.
Spray the hoops gold and allow to dry. Undo the binding wire and thread the hoops with beads and tassels (any way you think looks pretty). Bind the hoops closed again with softer wire. Fix the 3 hoops together using a few more bits of softer wire. Add some flowers to one side of the wreath using wire (or a hot-glue gun). Tie a piece of string to the top of the wreath so that you have something to hang it by.
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GEOMETRIC HANGING ORNAMENTS These can be made mini too – use paper earbuds with the ends snipped off. Just the right size for your ‘Friendsmas’ tree! You will need: Paper straws (6 per ornament, cut in half)
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Soft wire, for threading Gold spray paint Beads and tassels Packaging string Step-by-step: Thread four of the straw halves onto a long piece of wire. On a flat surface, form into a square shape and secure the wire ends. Thread another long
piece of wire through one of the sides of the square, and thread a straw half on each end to create a triangle (tying the ends again). Repeat on the opposite side and fix the tops of the two triangles together to form a pyramid. Repeat the process to create the bottom of the geometric shape as well.
For a diamond shape (as shown above), use longer straws on this side. Spray the ornament gold and leave to dry. Thread some beads on a string and tie to the bottom of the ornament, along with a tassel. Tie some string on the top (threaded with beads, if you like) for hanging the ornament.
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PHOTOS: MICHAEL LE GRANGE STYLING ASSISTANTS: MERRILL BUCKLY, ELAINE WUISTER AND IVAN MASIYAZI
home affairs
TJDR (CT) 51935/E/RHS-1
ADDED GOODNESS. ADDED CARE.
CRANBERRIES OATS
Did you know cranberries are one of only three fruit native to North America? Did you know that the Chinese used oats in 7,000 BC?
Did you know that soya protein is 13 times more energy efficient than dairy protein?
SOY & LINSEED
Did you know that in 8th Century Europe, King Charlemagne passed a law that people MUST eat linseed?
WHOLE WHEAT
Did you know wheat is the leading source of vegetable protein in our food?
SEEDED WHOLE WHEAT Did you know that popcorn is a puffed-up whole grain kernel?
BECOMING MR WONDERFUL Darrel Bristow-Bovey wrestles with his lockdown list
{
I was on the sofa, applying my mind to urgent matters, when my partner woke me up. “I wasn’t sleeping,” I protested.
“I concentrate better with my eyes closed.” “And the snoring?” “That,” I explained loftily, “is the sound of powerful gears turning.” I was a little defensive because there are things I’m supposed to be doing. I have a handwritten list sticky-taped to the fridge door, and every day I stand
in the kitchen and watch the list not getting any shorter. These aren’t the usual chores, like ‘Do your tax’ or ‘Go to gym’. Those, I’m happy to ignore. But this To Do list is a different matter. It’s like a manifesto of all my dreams of ever being better. Halfway through the year, I announced to my
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partner that I wasn’t going to grouse and complain any more – I was going to make the most of lockdown. “Oh?” she said, looking at me thoughtfully, trying to imagine what I would look like if I weren’t grousing and complaining. “Yes,” I replied defiantly. “I will do all those things I normally
never have the time to do. I shall apply a positive attitude, and emerge a better man than I was before.” “Mmm,” she said. I recognised that “Mmm.” It’s the same “Mmm” she says each year when she reads my New Year’s resolutions and sees ‘Go to gym’. It was a good lockdown list. By the end of the year I would learn a new language, and finish a 10 000piece jigsaw puzzle, and read one of those fat 19th-century novels where people go to balls in carriages and doff their hats to ladies. I would learn to cook. Oh, I was going to be wonderful. For months now the lounge has looked as though there was a wedding and someone used jigsaw pieces as confetti; 10 000 spreadout pieces take up a lot of space. Maybe it was a mistake to choose a picture of two polar bears wrestling in the snow. The whole thing is so white, the only pieces I can distinguish are the ones with their noses. I think I may have accidentally eaten a couple of pieces with my cornflakes. That jigsaw will never be completed. The 19th-century novel started with a description of a room. No one has even entered the room yet, but I keep falling asleep
on page 23, and the author is still describing it. I know I will never leave that room, or reach page 24. I tried learning Greek. There’s a course on the internet that makes you repeat words and phrases aloud until you’re fluent. I tried watching a Greek movie to test my progress, but somehow in the entire two hours, not one of the characters said, “Hello, how are you, my name is Darrel”, or “How much is the tzatziki?”, so I had no idea what was going on. I was a failure. I had done nothing. As lockdown lifted and winter turned to summer, I found myself staring at the list, haunted by the positive, well-rounded person I am never going to become. “Oh, stop it!” said my partner. “No one actually does the things on their lockdown lists. They’re like New Year’s resolutions – they’re just symbolic.” “But I want to be a better me,” I mumbled. “I don’t,” she said gently. “We made it through 2020. No one needs to be better than that.” I stood up straight and squared my shoulders. I was remembering how lucky I am, and I wanted to impress her. “Excuse me, sir,” I said in Greek. “What time does the bus arrive?”
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ILLUSTRATION: PATRICK LATIMER
LIGHT RELIEF
OATS & HONEY BREAD PUDDING SERVES: 4-6
10 slices SASKO Low GI Oats & Honey Flavoured White Bread 15 g butter, melted 1 apple, cored and sliced thinly 600 ml milk 1 tsp. vanilla essence 3 Tbsp. castor sugar 1 large free-range egg, plus 3 yolks ½ tsp. ground cinnamon ¼ cup of shaved coconut flakes Handful of raspberries for garnish
1. Brush the SASKO Low GI Oats & Honey Flavoured White Bread with a little melted butter on one side, then cut into triangles and layer butter-side up with the apple in an ovenproof dish. 2. Heat all the milk in a pan with the vanilla until almost boiling, then remove from the heat. 3. Beat the sugar with the egg and egg yolks in a bowl, then pour over the milk. 4. Strain back into the pan. • 5. Cook over a medium heat until the mixture just coats the back of a spoon. 6. Add the cinnamon. 7. Pour over the bread, then leave to soak for 20 minutes. 8. Top with coconut flakes. 9. Preheat the oven to 170˚C then bake the pudding for 30-40 minutes until the custard is set and the tips of the bread slices are golden. 10. Garnish with fresh raspberries.
ADDED GOODNESS FOR ADDED CARE.
TJDR (CT) 51935/E/RHS-2
ADDED DIETARY FIBRE.
GET INSPIRED {CELEBRATE} TITBITS, TRENDS AND STUFF WE LOVE
BY MELISSA NDLOVU AND CHAD JANUARY PHOTOS: ESTVAN VERMEULEN STYLIST’S ASSISTANTS: ELIZMA VOIGT AND TAMI SCHRIRE
and dusted e n o d l l A
PNP HAS A DELECTABLE RANGE OF CHRISTMAS CAKES, PUDDINGS AND MINCE PIES THAT TAKE THE LOAD OFF PREPARING YOUR MENU THIS FESTIVE SEASON. CHAD JANUARY SHOWS YOU HOW TO TAKE IT UP A NOTCH
A quick way to glam up any dessert is to add colour using fresh fruit. Raspberries, blueberries, pomegranates and cherries will do the trick!
Go OTT (over the top) and serve PnP fruit cake or PnP luxury Christmas cake with generous dollops of cream cheese icing. Sprinkle with chopped nuts like almonds, pecans or pistachios, and serve!
PnP luxury Christmas pudding (900g), R299.99 PnP luxury brandy Christmas cake (1kg), R214.99
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PnP brandy Christmas cake (800g), R179.99 PnP honey burst mince pies (4s), R42.99
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* PRODUCTS AVAILABLE AT SELECTED PNP STORES
Thin down regular store-bought Caramel Treat with a little hot water or milk until it can be poured. Drizzle over a PnP Christmas pudding for a showstopper effect.
Whisk together ½ cup (125g) soft butter, 1 tub (250g) full-fat plain cream cheese, 4 cups (500g) sifted icing sugar and juice (30ml) of ½ lemon until smooth. Stir through 1 tsp (5ml) vanilla essence.
RICES CORRECT AT TIME OF GOING TO PRINT AND MAY CHANGE WITHOUT NOTICE.
Cream cheese icing
CRANBERRY BREAD BREAKFAST CUPS SERVES: 3
6 slices SASKO Low GI Cranberry Brown Bread 6 eggs ½ cup cherry tomatoes, sliced in quarters 1 handful baby spinach, washed Salt and pepper Chives for garnish 1 tsp. butter for greasing muffin tin
1. Preheat the oven to 180˚C. 2. Cut the crusts off the SASKO Low GI Cranberry Brown Bread slices and into squares. 3. Roll the bread flat with a rolling pin. 4. Push the slices into a greased muffin tin. 5. Place into the oven and bake for +-5 minutes. 6. Remove and add the spinach, a few tomatoes, and a cracked egg into the cup. 7. Season and add a few tomatoes on top. 8. Bake in the oven until cooked through and golden. 9. Remove and cool slightly before removing from the pan. 10. Garnish with chopped chives.
ADDED GOODNESS FOR ADDED CARE.
TJDR (CT) 51935/E/RHS-3
ADDED MULTIGRAINS.
GET INSPIRED
DROP IT IN A BOX!
THE GIFT OF GIVING
WANT TO SEND GOGO A CHRISTMAS GIFT, SPOIL SOMEONE YOU MISS ON VALENTINE’S DAY OR SAY THANK YOU FOR BEING A FAB FRIEND? THE ARAMEX DROP BOX IS JUST THE THING TO HELP YOU PUT SMILES ON THEIR FACES. IT’S A STORE-TO-DOOR COURIER SERVICE AVAILABLE IN OVER 640 STORES THAT CUSTOMERS CAN USE TO SEND PARCELS OVERNIGHT* FOR ONLY R99.99.
1
Buy an Aramex sleeve for R99.99 at Pick n Pay, and fill in the contact details on the waybill.
How it works
2
Place your item inside the sleeve and pop it in the red Aramex Drop Box before 3pm* Monday–Friday.
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Relax! Aramex will deliver your parcel safely to the residential or business address by 12pm* the following business day. *Terms and conditions apply.
Buy a 10L (R99) or 20L (R199) PnP budget hamper bucket and donate to someone in need this festive season. PSSST! Stay glued to our Instagram page for the ‘unbucketing’ of these hampers. Deputy food editor Chad January will share a few nifty recipes to stretch your budget even further.
Giveaway
GET GIFTING! TURN TO PAGE 65 FOR SOME DELIGHTFUL GIFT IDEAS FROM PICK N PAY
Prize worth R3 000
For Ts & Cs, visit pnp.co.za/money/ value-added-services/courier
80 | Fresh Living – Summer 2020
Win a Sugarbird brandy and gin hamper! Sugarbird, well-loved in South Africa for its fynbos inspired gin and novel bespoke craft offerings, has now launched a collection of 12 South African brandies for the 2020 festive season! For the first time ever, the diversity and heritage of our country, which produces some of the finest brandy in the world, is being showcased in one exclusive gift pack. Sugarbird’s new adventure into its own XO fynbos brandy proudly debuts in this pack too. One lucky FL reader will win a Sugarbird brandy and gin hamper worth R3 000. To enter the draw, turn to page 120. Keyword: Sugarbird
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WHOLE WHEAT CHICKEN SCHNITZEL SERVES: 2
3 slices SASKO Low GI Whole Wheat Brown Bread, blitzed to a crumb 2 chicken breasts, sliced open and flattened with a rolling pin ¼ cup chia seeds • Salt and pepper • 1 egg, beaten 1 baby red cabbage, shaved 1 baby white cabbage, shaved 3 spring onions, slivered 1 apple, cut into matchsticks 50 ml olive oil 30 ml apple cider vinegar ½ cup plain yoghurt 20 g mint, finely chopped ½ lemon, juiced Olive oil, for frying
1. Mix the chia seeds and the SASKO Low GI Whole Wheat Brown Bread crumbs, chia seeds and salt and pepper in a shallow bowl. • 2. Place the beaten egg in a separate bowl. 3. Dip the flattened chicken breast into the egg and then into the bread crumb mixture, coating the breast fully. Set aside. 4. In a separate bowl, mix the two cabbages, the apple and the spring onions. 5. Toss the slaw in the olive oil and apple cider vinegar. Season and set aside. 6. In a bowl, mix the yoghurt, lemon juice and the mint and set aside. 7. Heat the olive oil in a pan and fry the chicken schnitzel until golden brown on both sides. 8. Serve the schnitzel with slaw and a drizzle or dip of the minted yoghurt.
ADDED GOODNESS FOR ADDED CARE.
TJDR (CT) 51935/E/RHS-4
ADDED FIBRE.
NEW ROOIBOS SHOTS
IN THE MIDNIGHT HOUR While most of us party up a storm as we ring in the new year, some are hard at work doing what they love. We chat to burlesque performer Vita Nova about loving and celebrating herself when the clock strikes 12
A DAILY, FUNCTIONAL SHOT TO SUPPORT A HEALTHY LIFESTYLE. Available in 4 variants: Immunity, CBD, Collagen & Probiotic at a PnP near you.
“The art of burlesque performing is a beautiful game of conceal and reveal,” says performer Vita Nova. Despite what many may think, “the reveal doesn’t have to mean that of the skin and body.”
Vita’s love affair with burlesque started six years ago. “I was drawn in by the glamour and sense of fun, and I was curious and intrigued by the unapologetic embodiment of women existing for themselves.”
“Sometimes the very act of doing something just for yourself and to celebrate yourself, however you're feeling and wherever you are in your physical form, is so moving and a beautiful thing to witness.”
But what she loves the most is that it gives women a space to truly embrace and love themselves. “Whenever we're encouraged to play with possibility and engage in self-expression, there's greater opportunity for connection and being empowered.
“Burlesque is a fun space to connect with yourself and your sensuality, whatever that may feel like to you,” she says. Now more than ever, many of us have taken time to pause and reflect. Vita reveals that 2020 taught her two things: the importance of ‘and’ – “Many things can coexist. Celebrating and participating in joy is as important as mourning. They don’t cancel each other out. Also, use the thing, do the thing, wear the thing, eat the thing! Living is the special occasion we’ve been saving things for.”
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PROMOTION
SHAPE UP YOUR FINANCIAL FUTURE We bust five investment myths to help boost your financial well-being and achieve your dreams
MYTH I can manage without a budget No, everybody needs a budget – whether you’re poor or wealthy, young or old, male or female. Whether your income covers all your expenses and leaves you with cash to spare at month-end; or whether you find halfway through the month that there’s still
“ Hello 2021, happy to see you! Bye-bye 2020, you’ve been no picnic! Let’s face it, Covid-19 disrupted all our best-laid plans and demanded personal sacrifices that for many South Africans included loss of income. The pandemic meant putting our dreams on hold – be it buying a new home or improving the existing one, splashing out on a holiday or investing in education
or a comfortable retirement. In short, the bigger financial goals have taken a back seat while our focus has been on juggling the major shifts and current uncertainty in our lives. Yet 2020 will also be a year to remember for the triumph of the human spirit and our ability to rise to challenges. The world is, for instance, on track to deliver a life-saving vaccine, developed in the fastest-ever timeline.
We have also learnt a lot as human beings and are more connected than ever, not just in terms of using the latest technology but also when it comes to caring about each other. To protect our communities and curb Covid-19 infections, we’ve got into the habit of wearing masks, sanitising our hands, travelling less and avoiding crowded places. So yes, our lives have been on pause,
IT’S TIME TO LOOK FORWARD TO WHAT 2021 WILL BRING, TO REFOCUS AND MAKE NEW PLANS
The mere thought of discussing financial matters – such as ways to graduate from saving to investing – can feel daunting, but it’s crucial for anybody wanting to become financially fit. To make it easier, we have identified five investment myths that might be keeping you from reaching your financial goals.
“
but now is the time to hit the ‘start’ button. It’s time to look forward to what 2021 will bring, to refocus and make new plans. We are once again allowed to dream big... In order to move ahead, we must take control of our future and financial wellbeing. And this means rethinking how to make the most of our money.
a lot of month left and not a lot of money, you need to know where your money goes to be able to make savvy investment decisions. Think of your budget as a map that shows you the quickest route to your financial goals. Start by writing down how and where you spend your money. This can be simply with a pen
PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM pnpfreshliving.com
Fresh Living – Summer 2020 | 83
PROMOTION
MYTH Investing is risky No, the opposite is true: NOT investing is risky. Hiding money under a mattress isn’t a solution, because the longer you leave it there the more it loses its buying power due to inflation. Not to mention it might be forgotten or stolen. To avoid putting money into the wrong investment product, it’s important to ask for financial advice from a qualified professional. Companies such as Old Mutual provide client-care centres to
deal with investor questions. Their qualified advisers will help you find the right type of financial product for your goals and your specific time frame.
have also made it easier to invest through many products they offer, which are usually backed by reputable financial services companies.
MYTH Investing is only for retirement No, it’s for bringing you closer to any of your life dreams. Obviously it’s a good idea to plan ahead for your old age, but there are many other reasons for investing. Banks and investment companies such as Old Mutual offer a wide range of investment products for starting your own business, providing the best possible education for your children, paying for a dream wedding and honeymoon, or ensuring you have an emergency fund in times of need. In addition, tech companies such as cellphone providers
MYTH There are too many investment options It’s true that there are many different options for various investment needs, but you should be able to identify – with the right advice – which ones are most suited to you. First-time investors often feel overwhelmed by the options available and don’t know where to start. However, financial planners and unit trust providers such as Old Mutual Unit Trusts can make the selection process easier for you.
MYTH: YOU CAN’T SAVE IF YOU SPEND
R
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To find out more about investing in unit trusts, visit oldmutualinvest.com
The vital difference between saving and investing
SAVING = putting away cash to spend later INVESTING = using cash to buy things (“assets”) that grow in value and create an income over the long term * Note that you can save and invest at the same time. It’s a learning process; even the most experienced investors never stop learning. Don’t delay investing just because you’re intimidated and don’t understand the ins and outs. The sooner you start investing, the quicker your wealth (and knowledge) will grow.
Yes, you can! Obviously it’s crucial to save part of your income, no matter how little, because it all adds up over time. But when you do have to spend money, look for rewards programmes that stretch your rand by earning loyalty rewards. Many companies – from supermarkets and cinemas to airlines and financial services – have reward partners that let you earn while you spend. At no extra cost to you. Think of Pick n Pay’s Smart Shopper card that offers cash back for every rand spent. Or the Old Mutual Rewards and Money Account, which saves a percentage of your spend into a unit trust. This unique savings and investment account is also known as the Save account. It’s a great way of getting additional value from money that you would be spending anyway.
PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM 84 | Fresh Living – Summer 2020
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BY SILKE COLQUHOUN
and paper, or download one of the free budgeting apps that are available online for your phone, tablet or computer. Our favourite is 22seven, an easy-to-use app that tracks everything you earn, spend and save across all your bank and investment accounts in one secure place.
MAKE IT REAL Even if your big goal is still just a dream, realising it begins when you take steps to move towards it. In 2020 we’ve all had to re-evaluate our goals and in many cases, put them on hold. The time is now to refocus on the future you want with the INVESTMENT Series. A core range of unit trusts that offer an accessible investment solution for every investor, for every stage of life, to help you make your goals real. Find out more about our 10 carefully handpicked funds and invest online at oldmutual.co.za/investme or contact your financial adviser today.
Old Mutual Life Assurance Company (SA) Limited is a licensed FSP and Life Insurer. Old Mutual Unit Trust Managers (RF) (Pty) Ltd is a registered manager in terms of the Collective Investment Schemes Control Act 45 of 2002. The fund fees and costs that we charge for managing your investment are set out in the relevant fund’s Minimum Disclosure Document (MDD) or table of fees and charges, both available on our public website, or from our contact centre. Old Mutual is a member of the Associationfor Savings & Investment South Africa (ASISA).
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175 YEARS OF DOING GREAT THINGS
INSPIRED BY NATURE
WITH ADDED NATURAL INGREDIENTS AND THE DEGREASING POWER OF SUNLIGHT
NOW 750ml VALUE REFILL AVAILABLE AVAILABLE IN IN
PHOTO: MICHAEL LE GRANGE STYLING: LIEZL VERMEULEN
fresh
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A clean slate of healthier habits and recipe inspiration for a brand-new you
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WATCH OUR INSTAGRAM PAGE Tag us in your creations using #FLGrams
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ALL FOR THE ’GRAM If it’s not on Instagram, did it really happen? Chad January shares his recipes and styling tricks for #Instaworthy breakfasts and lunches. After all, we eat with our eyes first ••
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RECIPES AND STYLING: CHAD JANUARY PHOTOS: TOBY MURPHY FOOD ASSISTANTS: MATHEW HARDIE, ELIZMA VOIGT AND TAMI SCHRIRE 88 | Fresh Living – Summer 2020
TRENDY BITES
PAIR WITH KLEINOOD TAMBOERSKLOOF SYRAH, R220
Chad’s styling tip Always drizzle lemon or lime juice over avocado and apple to stop them from browning.
AVOCADO ON TOAST
THE DAGWOOD STACK This classic multi-layered sandwich with a variety of meats, cheeses and condiments is the perfect choice for those of us who can’t choose just one topping! If transporting this (or any other) sandwich, make sure to keep it all together with toothpicks or baking paper and twine. Fry an egg sunny side up in a glug of oil until crispy around the edges – about 3-4 minutes. Spread 3 slices of toasted PnP seeded rye with 2 Tbsp (30ml) PnP basil pesto. Layer butter lettuce, PnP Italian salami, ham and/or smoked chicken, sliced cucumber and tomato plus the egg on the bottom layer. Top with a slice of bread and repeat, adding slices of Emmenthal cheese instead of egg. MAKES 1
Avo is a rich source of vitamins and healthy fats, but it’s also an Insta darling due to its colour and the many ways it can be presented on a plate. Plus it’s quick to prepare, which means more #metime. #ACETHATBASE Start off by choosing an appropriate base – ciabatta, wholewheat bread and rye are all great options. #TOPTHAT Get creative by topping avo with extra flavour and goodness: sesame seeds, toasted pumpkin seeds or PnP’s crispy chickpeas do the trick. #FLAVOURFAVE Seasoning is key. Regular salt and pepper will do, but lemon or lime juice and grated citrus peel, chilli flakes and fresh herbs add ‘wow’ factor. GOOD IDEA Combine plain cream cheese, fresh herbs and lemon juice. Spread on toast and top with avocado.
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GOOD IDEA Swap basil pesto for mayonnaise or Dijon mustard.
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TRENDY BITES Chad’s styling tip
Just before taking that #instapic, drizzle cooked food with melted butter, olive oil or honey to give it a gloss and make the dish ‘pop’ even more.
VSsweet y r ou v #sa
FRENCH TOAST TWO WAYS SAVOURY OR SWEET? THIS TWO-WAY COMBO WILL MAKE IT HARD TO CHOOSE. Something sweet 3 eggs, whisked ¼ cup (60ml) milk or cream Dash each ground nutmeg and cinnamon 2 thick slices sourdough bread Butter or oil, for frying ¼ cup (60ml) PnP vanilla mascarpone or cultured cream Grated peel of 2 limes For serving: Handful fresh mint and blueberries and/or honey (optional) SERVES 2
TRY THIS PnP VANILLA MASCARPONE (250G)
Something savoury
Perfect for delicious desserts or a decadent breakfast.
Whisk together 3 eggs, ¼ cup (60ml) sour cream, 1 grated garlic clove, 2 sliced spring onions and a dash of fish sauce (optional) in a shallow bowl. Dip 2 thick sourdough slices into egg mixture and coat evenly on both sides. Heat oil or butter in a pan on medium heat and fry bread until golden and cooked through (about 3-4 minutes per side). Serve with pickled ginger, red chilli, radish and/or crispy bacon. SERVES 2
90 | Fresh Living – Summer 2020
Mix egg, milk or cream and spices together in a shallow bowl. Dip bread into egg mixture and coat evenly. Heat butter or oil in a pan on medium heat. Fry bread until golden and cooked through, 3-4 minutes per side. Combine mascarpone or cream and lime zest, and dollop on top of French toast. Serve with blueberries, mint and/or a drizzle of honey.
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TRENDY BITES ROASTED ONION AND ASPARAGUS TART Always a crowd-pleaser for Sunday brunch, slices of this tart make quick weekday lunches too. 1 roll (400g) shortcrust pastry, defrosted 4 small red onions,
peeled and quartered Glug olive oil 2 cloves garlic, grated Salt and milled pepper 1 tub (230g) PnP plain cream cheese 2 Tbsp (30ml) chopped fresh herbs (we used parsley, thyme and coriander) Pinch chilli flakes
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(optional) Juice (60ml) and grated peel of 1 lemon 1 punnet (200g) asparagus tips or fine green beans (or both works well too) For serving: Onion seeds and fresh basil leaves
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SERVES 4-6 Preheat oven to 180°C. Press pastry gently into a large 36cm rectangular tart pan, making sure the pastry comes up the sides of the pan. Prick pastry with a fork. Place onions on a baking tray, toss with
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olive oil and garlic, and season. Bake pastry and roast onions at the same time for 12-15 minutes until lightly golden. Remove from oven and allow to cool. Combine cream cheese, herbs, chilli flakes and ½ the lemon juice and grated peel. Season. Spread mixture onto the base of the cooled pastry and arrange onion, asparagus and/or green beans on top. Bake again for 10-12 minutes. Drizzle with remaining lemon juice and grated peel. Sprinkle with onion seeds and garnish with fresh basil to serve. GOOD IDEA To keep your veggies bright green, just before adding them to the tart filling, quickly plunge into boiling water then ice water to refresh.
PAIR WITH BOSMAN PINOT GRIGIO, R85
PnP exclusive
92 | Fresh Living – Summer 2020
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#LUNCHBOXMANIA Packing lunches is no easy task! But remembering a few key points will crack the boring lunchbox conundrum. Keep it simple, colourful and nutritious with fresh fruits and healthy snack options
quiche
Swap mayo or sweet chilli dipping sauce for a healthier alternative: simply combine low-fat yoghurt, grated cucumber, lemon, salt and pepper.
banger bites Need a sweet snack? Make “apple doughnuts” by slicing apples into thick discs and topping with peanut or almond butter. Garnish with nuts or dried fruit.
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Ditch the regular burger roll and serve PnP’s crumbed chicken burger in a butter lettuce ‘cup’ with chopped tomatoes.
TRENDY BITES LUNCHBOX QUICHE Preheat oven to 180°C. Whisk together 6 eggs, ½ cup (125ml) sour cream, ½ cup (125ml) grated cheddar and 1 Tbsp (15ml) chopped chives. Season. Pour mixture into a 12-cup muffin tray, filling each cup ¾ way. Add your favourite toppings to fill each cup (we used crispy bacon, spring onion and chopped tomato). Bake for 15 -20 minutes or until cooked through. Serve hot or cold. MAKES 12
GOOD IDEA Cook the steak and red pepper the night before, then simply assemble in the morning for a quick lunch.
#SNEAKYVEG Swap bacon for grated baby marrow or finely chopped broccoli (the kids won’t even notice!)
BANGER BITES Remove mince from casings of 1 pack (500g) pork bangers, and place in a bowl. Mix with 1 Tbsp (15ml) each Dijon mustard and chopped fresh coriander. Roll tablespoons of mixture into balls. Heat 2 Tbsp (30ml) canola oil in a pan and fry meatballs in batches for 5-6 minutes. SERVES 4-6
*PRODUCTS AVAILABLE AT SELECTED PNP STORES
TRY THIS PnP FRESH PRESSED JUICES (250ML)
Healthy and refreshing, not to mention perfect for your lunch bag.
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HONEY AND PAPRIKA STEAK WRAPS The beetroot wraps are totally “gram-worthy”. This recipe works well with chicken, too, or make it vegetarian by using roasted aubergine and baby marrow. Glug olive oil 2 Tbsp (30ml) honey 1 tsp (5ml) smoked paprika
2 cloves garlic, grated Salt and milled pepper 1 (about 200g) sirloin or porterhouse steak 1 Tbsp (30ml) butter 1 red pepper, sliced Juice (60ml) of 1 lemon For serving: 2 PnP beetroot wraps PnP beetroot hummus (or regular hummus) Shredded red cabbage Handful rocket or baby spinach
SERVES 2 Combine oil, honey, paprika and garlic. Season steak well and rub with honey mixture. Heat oil in a large pan and sear steak until golden-brown on all sides and cooked to your liking (about 3-4 minutes per side for a medium doneness). Remove steak from pan and rest for 10
minutes before slicing. Add butter and red pepper to the same pan and cook for 2 minutes. Add lemon juice and season to taste. Spread wraps with hummus. Divide sliced steak, fried pepper slices, shredded cabbage and rocket between the 2 wraps, and fold to enclose. Serve hot or cold.
Fresh Living – Summer 2020 | 95
TRENDY BITES
HAKE POKE BOWL For variety, swap the hake for cooked or raw salmon, shredded rotisserie chicken or slices of seared steak. Olive oil, for frying 1 (about 200g-250g) hake fillet, skin on and cubed Salt and milled pepper Handful baby spinach Handful fresh peas, blanched Handful shredded red cabbage 3-4 radishes, sliced 5-6 PnP mixed medley tomatoes, halved ½ avocado, cubed Toasted sesame seeds, for serving (optional)
Chad’s styling tip With salads, always keep different colours, textures and flavours in mind. Refresh salad bits (leaves, herbs and raw veg) in iced water to crisp up and look more appetising.
Dressing: ¼ cup (60ml) canola or olive oil 2 tsp (10ml) Dijon or wholegrain mustard Juice (30ml) of 1 lime or ½ lemon 2 tsp (10ml) chopped chives ½ red chilli, chopped (optional) SERVES 1 Heat oil in a large pan. Season hake cubes well and fry skin-side down in batches until golden and cooked through. Combine dressing ingredients and season to taste. Arrange vegetables, avo and hake cubes in a bowl, grouping separate ingredients together in the poke style. Drizzle with dressing and sprinkle with sesame seeds.
96 | Fresh Living – Summer 2020
PSSST We’re eating plant-based this January, so swap hake for tofu in this recipe. To join us in our Veganuary challenge, visit our pnpfreshliving.com and follow our socials (@freshliving_pnp).
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PROMOTION
LIVING BY DESIGN
CHECK IT OUT For more on the all-new Toyota Corolla, visit toyota.co.za
The sleek new Toyota Corolla sedan ticks all the boxes when it comes to elegance, safety, reliability and all-round modern flair For 12 generations the Toyota Corolla sedan has safely hauled kids to school, got you to important meetings, and been the go-to vehicle for family road-tripping. The world’s best-selling name in the automotive industry has now had a design update. It sports outstanding visual appeal with its highly expressive design, sculpted LED headlights and lower grille with sleek black-moulded border and mesh pattern. According to Corolla’s chief engineer, Yasushi Ueda, it has a lower stance and more appealing proportions, and each model in the
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Corolla family is now visually distinctive. Eight exterior colours are on offer – six of them brand-new. Celestite Grey, Crimson Red, Moonlight Ocean, Scarlet and Dark Blue metallic offer buyers an expressive choice. For those who enjoy the classics, there’s Pearl White, Glacier White and Satin Silver.
ANY NEW SAFETY FEATURES? Yip, safety first! All models feature seven airbags, active electronic safety aids using laser sensors and cameras, (including pedestrian detection and cruise control), an impact-
absorbing bodyshell, blind-spot monitor, lane trace assist and more – all conveniently operated via steering switches or the multi-information dashboard display.
MODEL LINE-UP Corolla 1.8 XS CVT Corolla 2.0 XR 6MT Corolla 2.0 XR CVT
WHAT ABOUT THE INTERIOR? Well, we thought you’d never ask. It features an elegantly simple design, soft-touch finishes and brushed metal accents. The Rezatec™ fabric looks like leather but is as comfortable as softer fabric. Swoon over the front-seat design with ribbed patterns and bucket-like profile that lends a premium feel to the inside of the car. Techies will love the
inclusion of the Apple CarPlay /Android Auto infotainment system with touchscreen interface, eco climate control, keyless entry
and tilt/telescopic steering adjustment for ultimate driver comfort. Now, with all these upgrades… what are you waiting for?
Fresh Living – Summer 2020 | 97
Wish you were here
LOVE YOUR COUNTRY
No need to hop on a plane or drive for days to have a fun, fab year-end holiday. Robyn MacLarty has some ideas for your staycation
Covid has shrunk our horizons, thanks to travel restrictions and social distancing (not to mention tighter budgets), so what better time to be tourists in our home towns and get to know our own backyards? Follow this guide to what could prove to be your finest family holiday yet!
Bring the exotic home If you have a yearning to visit a particular country, keep the dream alive by learning the language and its cuisine – cook up an elaborate feast, learning phrases as you go. Or keep it local and explore a South African language and cuisine.
TIPS FOR STAYCATION SUCCESS Unplug from work Put an “I’m on leave” auto reply on your email. Consider taking a holiday from social media, too, so your body and mind can recover from too much screen time.
Be curious Sure, visit your favourite haunts, but also make a point of discovering new ones.
Luxuriate in the abundance of time Don’t use your break to do DIY around the house, admin or more than basic daily chores – you wouldn’t do them if you were away, so they can wait. 98 | Fresh Living – Summer 2020
Be responsible Tourism businesses are required to conform to strict hygiene and safety protocols, but ultimately it is our own conscientiousness that will keep us safe. Practice social distancing, wear a mask and wash those hands! So, where to go? Some ideas to get you started…
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Walter Sisulu Botanical Garden
JOBURG
PHOTOS: GALLO/GETTY IMAGES , SHUTTERSTOCK, CITY ROCK
Cradle of Humankind
Day tripping Cradle of Humankind: Take a tour of the captivating Sterkfontein Caves and learn more about early humans at the Maropeng visitor centre. maropeng.co.za Hartbeespoort Dam: Skim over the water on a CSI Miami-style airboat (airboat.chrisgrosch.net). For a little taste of Paris, pop in at French Toast, a former movie set. Find more activities at magaliesmeander.co.za Rhino & Lion Nature Reserve: “The nearest faraway place”, see these magnificent animals up close, then explore the Wondercave. rhinolion.co.za Get your nature fix Hennops River: A green lung of unspoilt forest, gorges and a
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scenic river 30km from Pretoria; have a picnic or set off on one of several hiking trails (1-3 hours each). hennopstrails.co.za Walter Sisulu Botanical Garden: See if you can spot the pair of Verreaux’s eagles, which nest on the cliffs near the top of the spectacular waterfall. sanbi.org The Wilds: A hidden gem in plain sight, this urban forest is a green haven for those in the know. Entrance on Houghton Drive. Find Friends of the Wilds on Facebook. Fun for kids Honeydew Mazes: A treasure hunt with clues in life-sized mazes. honeydewmazes.co.za City Rock: indoor
“mountain” climbing that’s safe and sure to entertain, challenge and tire out busy little bodies. cityrock.co.za Kiddilicious: This country-style family lifestyle centre in Bedfordview will keep kids entertained (there’s even a hair salon for them), but parents can relax and enjoy a meal too. kiddilicious.co.za Culture kicks Newtown: Museums, art galleries, public sculptures, rich heritage plus the Sci-Bono Discovery Centre and more make it a Joburg must. newtown.co.za, sci-bono.co.za The David Webster House: 13 Eleanor Street in Troyeville was the home of this activist and artist, and is now
Hartbeespoort Dam
a national heritage site, beautifully decorated with mosaics and art. Nirox Foundation Sculpture Park: Exquisitely landscaped gardens in Kromdraai dotted with fantastical, world-class artworks. niroxarts.com Foodie outings Fordsburg: A true melting pot where you can sample Syrian, Pakistani, Palestinian, Turkish and Indian cuisine and sweet treats.
Discover it on your own or do a foodie tour. eenblondtours.co.za Maboneng: Sample your way through the bakeries, cafes and restaurants of Joburg’s trendiest inner-city ’hood. Don’t miss Market on Main and The Sheds@1 Fox. mabonengprecinct.com Cyrildene Chinatown: Stock up at one of the grocers, then sit down for dim sum or other traditional dishes. Enter via Derrick Avenue.
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LOVE YOUR COUNTRY 10 metres above the ground. eshowe.com Shongweni Dam: Pack braai stuff and head to this pristine nature reserve for the day. There’s lots of adventure activities to book too. shongwenidamreserve. africa Get your nature fix Umhlanga Lagoon Nature Reserve: 26 hectares of lush lagoon, dune forest and
DURBAN
boardwalks to explore. umhlangatourism.co.za Durban Botanic Gardens: If South Africa’s oldest botanical garden isn’t worth a visit, then what is? Highlights include the world’s rarest cycad, an Orchid House and Butterfly Dome. Book a golf-cart tour. durban botanicgardens.org.za (If you love gardens, take a Zen stroll in Durban North’s Japanese Gardens. durban.gov.za) Umgeni River Bird Park: It has more than 200 species of birds of all shapes, sizes, colours and sounds. There’s also a café alongside a waterfall. umgeniriver birdpark.co.za Fun for kids Minitown and Durban Fun World: Since 1969, children have pretended
to be giants in this miniature city, plus fun-fair rides aplenty. minitowndbn.co.za, durbanfunworld.com uShaka Kids World: Children + sealife = wonder and awe. ushakamarineworld. co.za Durban Natural Science Museum: The T-Rex model will leave a lasting impression! durban.gov.za Culture kicks Sri Sri Radha Radhanath Temple: This magnificent structure pays homage to the founder of the Hare Krishna movement. iskcondurban.net Rikshaws: Durban is the only place where you can ride in one of these funky Zulu-Asian contraptions. Find them along the beachfront.
KwaMuhle Museum: A fascinating slice of local history. durban historymuseums.org.za Foodie outings Victoria Street Market: A blend of Indian and African flavours. Stocking up on fresh spices here is essential. victoriastreet market.co.za Durban Promenade: The recently extended “Golden Mile” is dotted with coffee spots, cocktail bars and surf cafes for feet-in-thesand meals. The Arch: Umhlanga’s newest landmark includes the Legacy Yard Food Hall, for anything from pizza and gelato to Indian street food, plus the rooftop Back Yard tiki-bar for drinks overlooking the ocean. umhlangaarch.co.za
Shongweni Nature Reserve Durban Promenade
100 | Fresh Living – Summer 2020
Sri Sri Radha Radhanath Temple
Durban Botanic Gardens
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PHOTOS: GALLO/GETTY IMAGES , SHUTTERSTOCK, GRAEME HOLLIDAY, SUKADEVA SHANKER, SPROUT LANDSCAPES
Day tripping Mfula Store: If you really need a reason to visit the Valley of 1000 Hills (you shouldn’t), this is it – an original, historic trading store alongside the Umgeni River, where you can fish, hike and swim. mfulastore.co.za Dlinza Forest Aerial Boardwalk: Near Eshowe (140km on the N2), this is a great way to explore a unique subtropical paradise,
West Coast
Franschhoek Motor Museum
CAPE TOWN
Norval Foundation
Cape Point Nature Reserve
Day tripping Hemel en Aarde Valley: Sip your way through the many picturesque wine estates with magnificent views. hermanus.co.za West Coast: Explore the six themed road-trip routes of the West Coast Way, from culture and cuisine to the wild one. And don’t miss Velddrif, the ‘Bokkom Capital’ of SA, also home to the SA Fisheries Museum and Khoisan Salt factory shop. westcoastway. co.za Riebeek Valley: Head to the Swartland to sample vino, olives and Riebeek-Kasteel’s many charms. And why not
stop in Darling along the way? riebeekvalley.info, hellodarling.org.za Get your nature fix Cape Point Nature Reserve: Escape to the secluded beaches (don’t miss Buffels Bay and Diaz Beach), plus there’s tidal pools, floral biodiversity, a funicular train to the lighthouse and shipwrecks. capepoint.co.za Limietberg Nature Reserve: Swim in rock pools and drive the breathtaking Bainskloof Pass. capenature.co.za Jonkershoek Nature Reserve: Those in the know try to keep this spectacular hiking and
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picnic spot tucked behind Stellenbosch a secret. capenature.co.za Fun for kids Scootours: Children (4-9 years old) can piggyback with parents on “monster mountain scooters” to explore the slopes of Table Mountain. scootours.co.za Battery Park: This urban park, set around the Amsterdam Battery, one of the oldest structures in SA, features a canal for watersports, basketball and soccer courts, a playground and more. waterfront.co.za Bugz Family Park: Riveting rides and jungle gyms with a cute bug theme make this a kiddie heaven. bugzplaypark.co.za Culture kicks The Perfume Museum: Expect a transporting experience at this
enchanting spot in Franschhoek, where you can create your own signature scent. firstsouthafrican perfumemuseum.com (While you’re in the area, the Franschhoek Motor Museum has over 220 vehicles to get your engine revving, be it a Ferrari Enzo or 1898 Beeston motor tricycle. fmm.co.za) 18 Gangster Museum: This “living museum” is actually a tour (by foot or bike) in Khayelitsha, with immersive text, imagery and a replica prison cell, as well as tour guides and ex-offender curators. 18gm.co.za Norval Foundation: Wander through sculpture-studded gardens (kids are welcome to climb on them) and explore the impressive galleries. norvalfoundation.org
Battery Park Foodie outings The Local: Chef Liam Tomlin is expanding his empire at Heritage Square on Bree Street, where you can shop for produce and gourmet goodies, take a cocktail at the bar or enjoy a meal in this historic building. Makers Landing: This new marketplace at the Waterfront aims to be an incubator for “foodpreneurs”, helping them to grow, learn and find their place in the local food community with the assistance of the National Treasury’s Jobs Fund. waterfront.co.za Oranjezicht City Farm Market: Arguably the prettiest weekend market in town, where you can get artisanal treats, fresh produce, flowers, plants and more… all right next to the sea. ozcf.co.za
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PHOTOS: GALLO/GETTY IMAGES , SHUTTERSTOCK, FIONA MACPHERSON, V&A WATERFRONT, MAPODILE MKHABELA
Oranjezicht City Farm Market
FRESH LIVING KITCHEN
The
Ice cream
RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: DONNA LEWIS
FOOD ASSISTANTS: ELIZMA VOIGT
Strawbe rry
e sorbet nad o lem
inside
AND TAMI SCHRIRE
The warmer weather has us swooning over dreamy ice-creams and fruity ice-lollies to keep cool...
a coffee nice-cre n a am n Ba
cream iceip ch
scoop
raspberry ch oot & r t ocBee
...we dish the deets on how to make creamy no-churn delights, tropical icicles and sorbet, plus a few dairy-free options too
pnpfreshliving.com
Fresh Living – Summer 2020 | 105
FRESH LIVING KITCHEN
Ice cream
Q @polelo_kilner asks: What’s the best way to make sorbet that’s not too sweet and free from ice crystals?
STRAWBERRY LEMONADE SORBET This easy-scoop treat has summer written all over it. 1 cup (250ml) sugar Juice (60ml) of 1 lemon, strained 4 sprigs fresh mint + extra for serving 2 cups (500ml) lemonade 2 large punnets (400g each) strawberries + extra for serving MAKES 1.5L Heat sugar, lemon juice, mint and half the lemonade together, stirring until sugar dissolves. Remove from heat and set aside to cool. Blitz syrup and strawberries in a blender until smooth. Stir in remaining lemonade and pour into a 2L plastic container. Cover with clingfilm and freeze for 8-12 hours or until firm and frozen. Serve with a fresh strawberry and mint leaf.
COOK’S NOTE You can strain the mixture if you like, but we kept it as is for an extra fruity punch
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PRO TIP
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LIEZL SAYS: Adding egg white to the mixture and refreezing makes it light and airy, plus it prevents crystallisation. See pro tip on the right on how to master this step.
For a lighter, aerated texture, place chunks of the frozen sorbet into a blender and blitz until smooth (do this in batches if necessary). Whisk 2 egg whites until foamy and fold into frozen mixture, making sure they are well combined. Freeze for 4-6 hours before serving. This will also help soften sorbet if it has been frozen for a long time.
BANANA COFFEE NICE-CREAM Use ripe bananas for this vegan-friendly confection. Unripe ones will give it an earthy, not-so sweet flavour (nope, you don’t want that). Slice 6-8 (700g) ripe bananas, place in a zip-seal bag and freeze overnight until solid. Heat 2 Tbsp (30ml) instant coffee, ¼ cup (60ml) water and ½ cup (125ml) sugar in a saucepan, and stir until sugar dissolves. Cool. Blitz frozen bananas in a food processor for 4-5 minutes or until smooth and creamy, almost like soft-serve. (Scrape the sides as needed while blending.) Mix in the cooled coffee syrup. Place mixture in a 2L container and freeze for an hour if you prefer a soft-serve texture, or freeze for 3-5 hours until firm and scoopable. Serve with extra coffee syrup, if you like. MAKES ABOUT 1L
GOOD IDEA If you prefer soft-serve, spoon the mixture into a piping bag with a round nozzle and pipe it onto a cone or into a bowl
PLANT BASED
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BEETROOT & RASPBERRY CHOC-CHIP ICE-CREAM
chocolate, finely chopped + extra for serving
A trendy gourmet delight that’s sure to impress.
MAKES 1.25L
1 cup (250ml) fullcream milk 3-4 pieces preserved ginger 2 Tbsp (30ml) preserved ginger syrup 2/ 5 cup (100ml) castor sugar 2 tsp (10ml) cocoa powder 300g (4 large) beetroots, boiled, drained and cooled 1 tub (100g) fresh raspberries + extra for serving 1 slab (100g) dark
Heat milk, ginger pieces, syrup and sugar together and stir until sugar dissolves. Mix cocoa powder with a little water to make a paste. Blitz beetroots, milk mixture, cocoa paste and raspberries with a stick blender until smooth. Place mixture in a 2L plastic container, cover with clingwrap and freeze for 4-5 hours. Remove and whisk mixture with an electric whisk to break down any ice crystals.
Fold through chopped chocolate chips. Freeze for at least 6-8 hours (or overnight) until firm. Serve with a sprinkling of chocolate, and more raspberries if you like.
TRY THIS PnP FROZEN BERRIES (350G)
Frozen berries work a charm for ice creams or smoothies. They are frozen to lock in the freshness, so you can enjoy summer any time of the year!
Fresh Living – Summer 2020 | 107
/ cup (50g) butter, melted Fresh mint, for serving
1 5
MAKES 12 BARS
GRANOLA AND FROZEN YOGHURT BARS A healthy treat any time of day – breakfast, lunch or a midnight snack on a hot summer’s night! Compote: 2 tubs (300g) fresh or frozen blueberries + extra for serving
3-4 Tbsp (45-60ml) honey Grated peel of 1 lime (optional) 1 tsp (5m) vanilla essence 2½ cups (625ml) PnP double-cream plain yoghurt 2 cups (120g) PnP granola of choice
Simmer compote ingredients in a saucepan for 5 minutes. Cool and add vanilla. Mix half the yoghurt with the compote until well combined. Mix granola with a little butter and spread out thinly over the base of a 25 x 18cm tray. Spread yoghurtcompote mixture on top and swirl in the remaining yoghurt. Freeze until solid. Cut into bars and serve with fresh berries and mint.
3-ingredient granadilla ice-cream
1. TURMERIC, COCONUT & CHIA SEED LOLLIES A fancy fave for the grown-ups. Chill 1 can (400g) coconut cream in the fridge overnight (see tip below). Skim solid coconut cream from the surface, reserving the coconut water. Whip coconut cream lightly until fluffy. Stir in ½ Tbsp (7.5ml) chia seeds. Chill in the fridge. Combine coconut water, ½ Tbsp (7.5ml) chia seeds, 1 shot (100ml) Sir Fruit turmeric juice, 1 Tbsp (15ml) ground turmeric and 3 Tbsp (45ml) honey. Set aside to thicken for 15 minutes. Divide and layer both mixtures between lolly moulds and swirl together with a skewer. Freeze until semi-frozen (3-4 hours) and insert a lolly stick into each mould. Freeze for 4 more hours until solid. MAKES 6
PRO TIP
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An easy way to reserve coconut water: the coconut cream and water usually naturally separate in the can. Before refrigerating the coconut cream, pierce the bottom of the can to drain the water out.
2. MANGO AND RASPBERRY SWIRL A tutti-frutti blast. Drain mango pieces from 2 cans (410g each), reserving liquid, and blitz to a purée. Blitz 350g frozen raspberries and/or blueberries to a purée with some reserved canning liquid until smooth. Layer berry and mango purées on top of each other in lolly moulds. Freeze until semi-set, add lolly sticks, and continue freezing until solid – at least 8 hours or overnight. MAKES 6-8
3. PEACH ICED TEA LOLLIES A deliciously healthy treat for the kids. The condensed milk creates a churned-like texture, plus it’s so easy the kids can make it themselves. Whip 1 tub (250ml) cream and a pinch of salt to stiff peaks. Whisk 3 cans (110g each) granadilla pulp and 3 cans (385g each) condensed milk together. Fold through whipped cream. Swirl in some more granadilla pulp. Freeze for 12-24 hours until firm. MAKES 2L
108 | Fresh Living – Summer 2020
Combine 31/5 cups (700ml) boiling water, 1-2 peach-flavoured tea bags, ¼ cup (60ml) honey or sugar, juice (60ml) of 1 lemon and 3-4 mint sprigs. Infuse for 5 minutes, discard tea bags and mint, and cool. Pour into lolly moulds and freeze until semi-set. Add a few nectarine or peach slices, if you like, pop in lolly sticks and freeze for another 6-8 hours or overnight. MAKES 6
pnpfreshliving.com
FRESH LIVING KITCHEN
Ice cream
1 2 3
Q
FRESH LIVING KITCHEN
Ice cream
@shelikedeliciuosthings asks: How do I make ice cream without an ice-cream maker?
TRY THIS PnP DOUBLE CREAM STRAWBERRIES & CREAM YOGHURT (175G)
Look out for PnP’s decadent strawberries and cream yoghurt made with real fruit. Also available in lemon meringue flavour.
LIEZL SAYS: Using ingredients with a high sugar content like caramel or condensed milk, makes for a great easy-scooping ice-cream. Try our 3-ingredient ice cream for that churnedlike texture. For fruity ice creams, freeze for 2 hours and mix through with an electric mixer – repeat a few times for a smooth consistency.
DECADENT STRAWBERRY YOGHURT POPSICLES
COOK’S NOTE You can decorate the chocolate with sprinkles after dipping, or dust already-set chocolate with powdered food colouring
Blitz 4 tubs (175g each) PnP double cream strawberries and cream yoghurt and 1 punnet (200g) frozen strawberries together. Divide between 6 lolly moulds and freeze until semi-frozen (about 2-4 hours). Pop in lolly sticks, and freeze until solid, for 6-8 hours. To dip them, see step-bystep below. MAKES 6-8
HOW TO COAT LOLLIES IN CHOCOLATE 1. Melt 4 slabs (80g each) chopped chocolate over a double boiler (a glass or metal bowl set over a pot of boiling water – make sure it doesn’t touch the water and fits tightly). 2. Cool chocolate slightly for 5 minutes and pour into a tall glass or jug. 3. Dip an ice lolly into melted chocolate, until it is submerged completely, then carefully remove. 4. Allow excess chocolate to drip off. Turn lolly upright in your hand and allow chocolate to set – this takes about 30-60 seconds. The chocolate will go from glossy to matte. 5. Return lolly to freezer until serving, and dip the next lolly. You might need to reheat chocolate slightly in between each lolly, as dipping cools it down. If your chocolate is too thick, it won’t have a smooth appearance and you’ll struggle to cover lolly completely.
110 | Fresh Living – Summer 2020
PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
Dip these in white or dark chocolate, or serve as they are. You can also use other berries.
Introducing the new look NESTLÉ QUALITY STREET. Now in store.
#HAVEYOURFAVOURITE
WELLBEING
21 WAYS TO LIVE BETTER Your ultimate guide to self-care
As we usher in 2021, Samantha Page shares tricks, tips and hacks to make this coming-of-age healthier, happier and altogether more fresh
1
START EVERY DAY WITH A GRATEFUL HEART
Gratitude is often reserved for times when we purposely give thanks, but making it part of every day is transformative. Write it down, make a note on your phone or record a voice note of three things you are grateful for, and watch how it changes your attitude.
#2 Clear clutter Whether it’s your home office, kitchen drawers or tool shed, things can get messy fast. Researchers are learning more about the effect of clutter on mental wellbeing, and it’s not great news. “A cluttered home can be a stressful home,” explains Dr Joseph Ferrari, professor of psychology at DePaul University in Chicago.
ACTION: Take a photo
ILLUSTRATION:TOBY NEWSOME
of a cluttered space. Now devote 30 minutes to clearing it. Openended tasks are very rarely successful, so choose an achievable time frame. The ‘before’ and ‘after’ picture will add to your sense of accomplishment.
4
#6 Everybody freeze!
5
GET CREATIVE WITH LEFTOVERS
#3 When it comes to food, don’t punish yourself Food cravings can become overwhelming, and frequently lead to overindulgence and then feelings of guilt, explains Pick n Pay dietician Juliet Fearnhead. This is common when people follow restrictive diets or completely cut out certain food groups. Plan balanced meals and occasionally allow for treats, as this is easier to maintain in the long term and you will feel less deprived.
Don’t be so quick to toss food that wasn’t eaten. Turn leftovers into a lunchbox treat kids and grown-ups will love, says Juliet.
MINI RICE QUICHES
So simple to make, and you can swap out these veggies and the chicken for other leftovers. 250g cooked rice 125g grated mozzarella 80g cooked frozen peas 120g cooked chicken,, shredded 3 medium eggs, whisked
Zest of 1 lemon 2 baby marrows, grated Handful parsley, chopped Salt and milled pepper Combine all the ingredients in a bowl and season. Pour mixture into the cups of a greased muffin pan. Bake at 180°C for 15-20 minutes until golden brown. Serve with salad greens and a dollop of herbed yoghurt (optional).
After a hot shower, give yourself a 30-second blast of cold water. As the body tries to conserve heat, your circulation will rev up and you’ll get a surge of energy. Cold water may also help to release feel-good endorphins.
#7 Ditch the cookie jar Out of sight is out of mind, says Juliet. Remove the temptation and your health will benefit. Keep a bowl of fruit out instead of sweet treats.
#8 Use your good crockery The secret to living well? “Use your good stuff, wear your good things. Don’t wait until you’re dead for somebody else to enjoy it,” says lifestyle expert Colin Cowie. Instantly elevate your day with a cuppa served in your best teacup.
LEARN SOMETHING NEW
During lockdown, online learning and ‘upskilling’ became a lifeline for many people who suddenly found themselves trying to cope with a new and uncertain reality. Yale University’s 10-week ‘The Science of Wellbeing’ programme (powered by Coursera) fast became the university’s most popular course in its entire history, with more than 1 million people enrolled by the end of March 2020. ACTION: Look into courses offered by Udemy, Coursera and Digital Skills for Africa. Many of them are free.
pnpfreshliving.com
Fresh Living – Summer 2020 | 113
WELLBEING
#9 PLANT SOMETHING Studies show that adults who garden are more likely to eat vegetables. “Grow and love your plants,” says verticalgarden fundi Wendy Canterbury. “Like with most things, love grows on you. When you keep growing, you keep loving.”
10 It feels good to give Volunteering doesn’t just benefit those on the receiving end but also those that give. In one study, people with social anxiety, loneliness and a lack of confidence felt especially changed by the experience. Just make sure you are volunteering for the right reasons, and that your contribution is making the kind of difference that is needed.
#11 Only buy things you absolutely love Organising guru Marie Kondo says you should “only keep what brings you joy”, which is a simple philosophy that everyone can adopt. Keep this in mind when you’re shopping or organising your home. Less really is more.
#12 Move your body, ease your mind Physical activity releases feel-good hormones (which help to manage the symptoms of stress, anxiety and burnout), stimulates restful sleep and boosts energy levels and mood. Aim for 30 minutes of moderateintensity exercise daily, which is the optimal amount for good health.
13
Plan a play date
Scheduling time with a friend to do something fun (watching a movie, building sand castles on the beach, having ice cream) is not just for children. Researchers have found that strong social connections seem to offer protection against cognitive decline.
#14 Walk this way “There is an inverse dose-response relationship between walking, health and
114 | Fresh Living – Summer 2020
disease prevention. This means that up to a point, the more you walk, the healthier you are,” says Kathy McQuaide of the Sports Science Institute of SA. “There are also studies to show that a moderate amount of walking daily can help strengthen your brain and maybe even your memory – not to mention boosting mental health.”
a good idea to expose yourself to as much morning light as possible to help you stay awake and energised for longer.
18
Go natural
Whether you decide to let your original hair colour shine, or fill your home with furnishings that are natural and
#20 I’ll have a kombucha Drinking alcohol can lead to feelings of anxiety and, in some cases, hinder instead of help your mood. The taste of kombucha mimics alcohol, and this fermented brew also boosts energy and is rich in probiotics, making it excellent for gut health.
#15 SLEEP WITH A WEIGHTED BLANKET According to biohacking experts, a blanket that feels like a hug is just what fitful sleepers need. What looks like an ordinary comforter is actually filled with plastic beads or sand, and the weight or pressure increases the release of serotonin, which is a neurotransmitter that heightens feelings of happiness and calm so you can sleep better.
16
Get finance fit
“Creating wealth is a journey of becoming. You do not need more intelligence, education or social connections, or even more moneymaking skills, to create wealth. All you need is a willingness to change and a very clear idea of who you want to become,” says Kiki Theo in Money Alchemy.
#17 See the light Start your day with a brisk walk or eat your breakfast outdoors. According to the experts, early-morning light advances the body clock, so it’s
pure, there’s something liberating about authenticity. Returning to what’s real and true allows others to do the same, and who wouldn’t want to be surrounded by that kind of energy?
#19 Curate your feed In a recent study, students were surveyed about their socialmedia use. Those who limited their time on Facebook, Twitter and Instagram to 10 minutes a day reported less loneliness and depression. It might be time to do an audit and ‘unfollow’ anyone who brings you down.
#21 Breathe… properly If you make only one change, learn to breathe properly – particularly during times of stress. Breathing in for four seconds, holding for four and breathing out for four activates your parasympathetic nervous system, which will help you gain control of your heart rate. Deep, meaningful breaths instead of shallow ones are instantly calming. pnpfreshliving.com
Join Fresh Living online You can now find your favourite foodie magazine online and enjoy a whole range of new and exciting features! Search a wealth of trusted recipes for dinner inspiration, baking challenges and more Instagram: @freshliving_pnp Twitter: @Fresh_Living Facebook: Fresh Living Magazine
Meet the team and see what they are gett ing up to behind the scenes
Follow us on social media and share your creations: just tag #FLGrams! Visit pnpfreshliving.com now
GET INSPIRED TITBITS, TRENDS AND STUFF WE LOVE
CHANGE WITHOUT NOTICE *PRODUCTS AVAILABLE AT SELECTED PNP STORES
RICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO
Join the PnP School Club! Looking for free access to over 10 000 CAPS aligned worksheets, posters and more? You’re in luck. The PnP School Club is one of SA’s most dynamic and successful platforms through which over 3000 schools benefit from Pick n Pay’s participation in the education of tomorrow’s leaders. The platform delivers much-needed free educational support in the form of teacher guides, learner worksheets, posters and recognition programmes to schools across South Africa. For more information, visit schoolclub. co.za and register. You can also follow them on Facebook for even more.
{FRESH START}
BY MELISSA NDLOVU AND CHAD JANUARY PHOTOS: ESTVAN VERMEULEN STYLIST’S ASSISTANTS: ELIZMA VOIGT AND TAMI SCHRIRE
Think inside the box IT’LL BE BACK-TO-SCHOOL TIME SOON. DON’T SPIN OUT – PnP’S RANGE OF CONVENIENT SNACK ITEMS MAKE PACKING A SCHOOL LUNCH AN ABSOLUTE BREEZE
1 2
3 4
5
7
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Make sure to add in some fresh fruits for a well-balanced lunchbox. 1 PnP coated pretzels (50g), R11.99 2 PnP assorted yoghurts (6s), R15.99 3 PnP chicken & bacon caesar sandwich, R34.99 4 PnP mini salami snack pack (40g), R21.99 5 PnP beef, cheese & tomato sliders (8s), R59.99 6 PnP mini bacon & cheese crustless quiche (9s), R64.99 7 PnP super club sandwich, R39.99
Fresh Living – Summer 2020 | 117
GET INSPIRED
isa
A NEW YEAR IS A GREAT TIME TO FREE UP TIME FOR WHAT YOU ARE TRULY INTERESTED IN. TAKE A FRESH APPROACH TO RESOLUTIONS
Lesego Mad h it
w
LETTING GO OF THE OLD…
WHAT THE HACK?
Going easy on the dairy? Turn to page 105 for a few dairy-free ice-cream ideas. Yum!
A HOME COOK’S GUIDE TO KITCHEN CONFIDENCE Before you throw out that carton of sour milk, see my nifty tricks – no food shall go to waste!
Putting together a list of resolutions just because it’s a new year simply isn’t reason enough to have them. In fact, you’re probably setting yourself up for failure as they are generally hard to stick to (yip, we’re talking to you with your onemonth juice-only diet.) Rather, take some time to reflect and really think about what it is you want to let go of, improve on or start doing.
STEP 1 Prioritise your goals: A common mistake is being overly ambitious with our resolutions, so focus on prioritising one behaviour at a time. Make small changes that replace a habit with a behaviour that supplies a similar
reward. So instead of cutting out meat, carbs or sugary foods entirely, cut them down to maybe once or twice a week.
STEP 2 Change your routine: Bad habits and routines go hand in hand. So, disrupting our routines can prompt us to adopt new and better habits. Think about it: major life events like changing jobs or having a baby all promote new habits because we are forced to adapt, but you can do the same without a major life event in order to achieve your goal. If you want to live a healthier, more active lifestyle, switch up your routine by ditching the car and using public transport
(the extra walks in-between make for good exercise).
STEP 3 Imagine your future self: Work on overcoming your tendency to prefer rewards now rather than later – psychologists call this our “present bias”. One way to fight this bias is to “futureproof” our decisions. For example, do you have a goal to save up for something big? Set up a direct debit into a savings account. It’s effective because it’s a once-off decision, not something that needs constant thought. Planning ahead is important because we regress to old habits when put under pressure.
Hack 1: Freeze milk into ice cubes and add them to smoothies in the morning! Hack 2: Heat 2L of milk to a light simmer and leave to cool. Add juice of ½ lemon and strain through a clean dishcloth or cheesecloth once the curds separate from the whey – homemade ricotta cheese in just 30 minutes! Hack 3: Soak raw meat in milk to tenderise overnight.
Free up some change Lowering your monthly car insurance premiums will give you more money to spend on the things that matter to you. And did you know you can ask OUTsurance for R500 if they can’t beat your current car insurance premium? Plus, if you’ve been claimfree with the same insurer for three years, you can ask them for R1 500! SMS “FRESH” to 31495.
JUST CLICK FOLLOW Who? @thegoodquote Why? Your mental health has never been more important than it is now. If you need some motivation to boost your mood, this Insta page is chock-full of helpful hints, mantras, quotes and even a few recommended reads that all spark joy.
OUTsurance is a licensed insurer and FSP. Ts & Cs apply. 50c per SMS.
118 | Fresh Living – Summer 2020
pnpfreshliving.com
CLEAR AND HEALTHY LOOKING SKIN!
IN
7 DAYS
FIND IT IN-STORE!
CLINICALLY PROVEN • Rapid Pimple Clear Look • 99% Germ Reduction • Visible Oil & Dark Mark Control
Available in selected stores
Source: 2019. AAW,EXG,SAS Study. Regional Product Development BDF Asia
AT A GLANCE
{ RECIPE INDEX } = Vegetarian
= Diabetes friendly
STARTERS, SALADS, SOUPS AND SIDES 20 Tomato confit 22 Asian beef and Brussels sprout salad 24 Savoury rice 25 Loaded wedges 26 Herby roast butternut tabbouleh 26 Herby grain bowls 28 Salami, brie and pesto pull-apart bread 28 Feta, garlic & rosemary crisp breads with antipasti 31 Canapé in a hurry 32 Summer in a bowl 32 It’s a wrap 32 Carb-free cups 32 Quick fish pâté 33 Build it yourself 51 Baba ganoush salad 52 Carrot and quinoa salad with hummus dressing 95 Lunchbox quiche 95 Banger bites 113 Mini rice quiches MAINS 22 Spicy beef and potato hash 23 Rare roast beef 23 Quick ramen with two-minute noodles 24 Egg-fried rice 24 Crispy Asian rice & cabbage fritters 24 Mexican rice, coriander and mozzarella quesadillas 25 Cheat’s pastitsio 25 Spicy tomato mince 25 Sloppy Joes 26 Salad wraps with feta and hummus 26 Stuffed tabbouleh peppers 28 Deep-dish four seasons pizza 48 Salt-baked whole fish 49 Buttery garlic-chilli prawns and calamari (served 3 ways) 52 Rum, pineapple and star anise gammon
54 Steak platter 55 Slow-roast pork belly with Asian BBQ sauce 57 Moroccan-spiced roast chicken 57 Orange, lime & fennel roast chicken 57 Bacon-wrapped roast chicken 57 Brined and butterbasted roast chicken 58 Mediterranean lamb with peppers 89 The dagwood stack 90 French toast 2 ways (savoury or sweet) 92 Roasted onion and asparagus tart 95 Honey and paprika steak wraps 96 Hake poke bowl BAKING, SWEET TREATS AND DESSERTS 28 Slow-ferment bread dough 33 Something sweet (canapé) 59 Peppermint Crisp pavlova wreath 61 Raspberry chocolate ice-cream bombe 61 Mango curd tart 106 Strawberry lemonade sorbet 107 Banana coffee nice-cream 107 Beetroot & raspberry choc-chip ice-cream 108 Granola and frozen yoghurt bars 108 3-ingredient granadilla ice-cream 108 Turmeric, coconut & chia seed lollies 108 Mango and raspberry swirl lollies 108 Peach iced tea lollies 110 Decadent strawberry yoghurt popsicles OTHER 18 Berry salsa 31 The OTT cheese tower 31 Quick tomato-chilli jam 33 The world’s best sticky Asian sauce 78 Cream cheese icing
120 | Fresh Living – Summer 2020
{
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 22 February 2021.
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 seven working days of the competition’s end date. 4. By entering the competition, each winner agrees to supply all necessary documents to support the competition rules (including, but not limited to, a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter shall have the right to withhold the prize. 5. The promoter will endeavour to contact each prize winner three consecutive times using the contact number supplied. Should the winner not respond within three days of the first attempt at contact the prize will be forfeited and another winner will be selected in accordance with the rules. 6. Winners’ details will be forwarded to the suppliers of the prize. By entering our competition, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change
}
the rules of the 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.
For the whole year’s recipe index, visit pnpfreshliving.com
KINGJAMES 51386
LUNCH ON THE GO
BUY ANY 3 FOR
R
15
VALID UNTIL 28 FEBRUARY 2021 Ts and Cs apply.
Convenient single serving
Exclusive to
Delicious new flavours
INTRODUCING Try me, I’m FUSS-FREE TUNA POUCHES NEW
Low in fat
51109_Own Brands_Tuna Pouches_Fresh Living_PRINT_114x178.indd 1
2020/08/26 17:29
Convenient and flavourful
R
2399
KINGJAMES 51109
51386_Own Brands_Instant Soup_Fresh Living_PRINT 2_114x178.indd 1
EACH
Rich in protein and omega-3
Valid until 28 February 2021. Ts and Cs apply.
2020/11/02 10:39
COMPILED BY: MELISSA NDLOVU ILLUSTRATION: PATRICK LATIMER
SPOTLIGHT
122 | Fresh Living – Summer 2020
pnpfreshliving.com
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