Food & Home Entertaining (January 2020)

5 To assemble, halve the pita breads Sprinkle with sesame seeds, then bake
vertically to make 4 rounds. Spread with until crisp and golden, 30 minutes.
the red pepper base sauce, then top 5 Top with the ricotta, olives and
with the lamb mince, mozzarella, green prosciutto. Return to the oven until the
chilli and tomatoes. Bake in the cheese has melted, for 10 minutes.
preheated oven until golden and bubbly, Garnish with microherbs and serve.
15 – 20 minutes. Serve immediately,
drizzled with the minty pesto. NAAN PIZZA WITH
MUHAMMARA AND
SWEET POTATO PIZZA MARINATED PANEER
WITH OLIVES, RICOTTA Muhammara is a hot pepper paste
AND PROSCIUTTO that’s popular in the Middle East

Makes 2 EASY 2 hrs Makes 4 EASY 1 hr 15 mins

WHAT YOU NEED WHAT YOU NEED
BASE MUHAMMARA
520g (about 4 medium) 300g roasted red peppers in
sweet potatoes olive oil, drained (find at SPAR and HOW TO DO IT
1 large egg select delis) 1 In a blender, blitz all the muhammara
130g almond flour 120g walnuts ingredients together until smooth.
4 tbsp cornstarch 20g panko breadcrumbs Remove from blender and set aside.
2 tbsp olive oil + extra, to drizzle 2 tbsp olive oil 2 For the paneer, in the cleaned
1 tbsp apple cider vinegar juice of 1 lemon blender, place the coriander, mint, leek,
1 tsp salt 1 tsp ground cumin lime zest and juice, ginger, garlic, salt
1 garlic clove, peeled and crushed pinch chilli flakes and 2 tbsp olive oil, and blend until
1 tsp dried oregano mixed well. Pour over the sliced paneer
salt and freshly ground black pepper, MARINATED PANEER and allow to marinate, covered, for at
to taste 10g fresh coriander leaves + extra, least 30 minutes. In a non-stick pan
to garnish over high heat, grill the paneer until
TOPPINGS 25g fresh mint leaves golden, 5 – 10 minutes.
1 tbsp sesame seeds, to sprinkle 1 baby leek, finely chopped 3 To assemble, preheat the oven to
250g ricotta, crumbled zest and juice of 1 lime 220°C. Line 2 large baking trays with
50g black olives, pitted 1½ tsp fresh ginger, finely grated baking paper. Spread the muhammara
100g prosciutto, torn 1 garlic clove, peeled and over the naan, leaving the edges
microherbs, to garnish finely grated untouched. Top with the paneer and
salt, to taste scatter over the chickpeas. Place the
HOW TO DO IT 2 tbsp olive oil naan breads on the lined baking trays,
1 For the pizza base, preheat the oven 300g paneer, sliced drizzle with olive oil and bake until
to 220°C. Line two baking trays with slightly golden and crisp, 6 – 8 minutes.
baking paper. CARROT SALAD 4 Toss the carrot salad ingredients
2 Place the sweet potatoes in a 100g rainbow baby carrots, ribboned together. Serve the pizzas topped with
roasting dish and drizzle with olive oil. with a vegetable peeler the carrot salad, extra fresh coriander
Roast in the preheated oven until really 2 tbsp olive oil and labneh or yoghurt.
soft, 1 hour. Remove from oven and juice of 1 lemon
leave the potatoes to cool, then scoop ½ tsp honey
out the flesh (you need 2 cups).
3 Place the sweet potato flesh in PIZZA
the bowl of a stand mixer fitted with 4 plain or garlic naan flatbreads
a whisk attachment and whip until 1 x 400g tin chickpeas, drained
smooth and creamy. Change to the and rinsed
paddle attachment, add the remaining olive oil, to drizzle
base ingredients and mix to combine. labneh soft cheese or yoghurt, to
Season well. serve (find at Woolworths)
4 Divide the dough in 2 and scoop onto
the lined baking trays. With wet hands,
press the dough to form 2 pizzas.








FOODANDHOME.CO.ZA JANUARY 2020 97

#EATMOREPLANTS












Tapping into the global shift towards adopting

a lifestyle of not only eating more plants but

also a greater variety of them, we share

a monthly collection of recipes that will plant

the seed of mindfulness, making eco-warriors

out of even the hardiest of meat eaters


RECIPES AND STYLING BY DASHANIA MURUGAS
PHOTOGRAPHS BY DYLAN SWART ASSISTED BY HEMA PATEL

CONSCIOUS COOKING








BUCKWHEAT NOODLES 3 Toss the warm buckwheat noodles
WITH WALNUT PESTO, with the walnut pesto. Add the chilli TIP
CHILLI MUSHROOMS mushrooms. Sprinkle with the toasted
AND AMARANTH hemp seeds and garnish with the
amaranth microherbs.
You can use any combination
of mushrooms you like RAINBOW BENTO BOWL
Serves 4 – 6 EASY 40 mins COOK’S
We used an old chocolate tin as
a bento box
WHAT YOU NEED
Serves 4 – 6 EASY 50 mins
WALNUT PESTO
125ml (½ cup) olive oil
WHAT YOU NEED
150g walnuts
PURPLE RICE
2 garlic cloves
200g basmati rice
1 x 400ml tin coconut milk
CHILLI MUSHROOMS
2 tbsp beetroot powder/juice
olive oil, to fry
500ml (2 cups) boiling water
300g oyster mushrooms, sliced
1 tsp chilli flakes (optional)
SESAME PUMPKIN BALLS
1 lemon wedge
400g cooked pumpkin, mashed
150g almond flour
320g buckwheat (soba)
3 tbsp sesame seeds, toasted
noodles, cooked according to
packaging instructions
TURMERIC HUMMUS
3 tbsp toasted hemp seeds,
1 x 400g tin chickpeas, drained
to garnish
and rinsed
handful amaranth microherbs,
to garnish (find at speciality
grocery stores)

HOW TO DO IT
1 In a blender, place the 125ml (½ cup)
olive oil with the walnuts and garlic
cloves. Blitz to form a pesto. Set aside.
2 For the mushrooms, pour a drizzle
of olive oil in a frying pan on medium
heat. Sauté the mushrooms together
with the chilli flakes, if using, until
tender, 5 – 10 minutes. Squeeze the
lemon wedge over.






























BUCKWHEAT NOODLES WITH OF
WALNUT PESTO, CHILLI MUSHROOMS
1
AND AMARANTH




FOODANDHOME.CO.ZA JANUARY 2020 99

CONSCIOUS COOKING COOK’S TIP


 











 

RAINBOW BENTO BOWL 2.5 OF













































































COOK’S TIP












100 JANUARY 2020

CONSCIOUS COOKING









1 tsp bicarbonate of soda 5 To serve, assemble the purple into the dry ingredients until
60ml (¼ cup) lemon juice rice, sesame pumpkin balls, turmeric completely combined.
1 garlic clove, peeled and crushed hummus, nori, bok choi and lime 5 Lightly dust a baking tray with cake
½ tsp sea salt flakes wedges in a bowl or box. flour. Using plenty of flour on a clean
125ml (½ cup) tahini countertop, roughly shape the dough
1 tsp ground cumin SMOKY BBQ OKRA ON TEFF into hotdog-shaped rolls with your
2 tsp ground turmeric SODA BREAD BUNS WITH hands. The dough will be quite sticky
1 tbsp olive oil WATERCRESS AND RADISH but should hold its shape. Dust the
120ml ice-cold water, if needed top of the bread rolls with flour and
Serves 4 EASY 1 hr
bake in the oven until the buns sound
1 – 2 sheets sushi nori (seaweed), cut hollow when tapped on the bottom,
WHAT YOU NEED
into portions 20 – 30 minutes.
BBQ OKRA
4 – 6 whole bok choi, blanched 6 To assemble, cut into the middle
canola oil, to fry
2 – 3 limes, cut into wedges of each bun, add the BBQ okra and
1 small onion, peeled and chopped garnish with the fresh watercress and
300g okra, cut into roughly
HOW TO DO IT sliced radish.
1 For the purple rice, in a saucepan 1cm pieces
on medium heat, combine the basmati 1 x 400g tin diced tomatoes SWEET MUNG BEAN AND
rice, coconut milk, beetroot powder/ 125ml (½ cup) smoky BBQ sauce COCONUT FRITTERS
juice and boiling water. Cook until the Serves 4 – 6 EASY 50 mins
rice is done and all the liquid has been TEFF SODA BREAD BUNS
absorbed, 20 – 25 minutes. 250g wholewheat flour WHAT YOU NEED
2 For the sesame pumpkin balls, 250g teff flour 350g boiled mung beans, drained
combine the cooked pumpkin and 1 tsp bicarbonate of soda and cooled
almond flour in a bowl. Roll the mixture 1 tsp salt 70g desiccated coconut
into 12 bite-sized balls, then coat well 400ml buttermilk 120g castor sugar
with the toasted sesame seeds. handful cake flour, to dust handful cornflour
3 For the hummus, place the
chickpeas in a medium saucepan fresh watercress, to garnish
with the bicarbonate of soda. Cover thinly sliced radish, to garnish
the chickpeas with water, bring to the
boil on high heat and cook until the HOW TO DO IT
chickpeas look bloated and their skins 1 For the BBQ okra, pour a drizzle of
start to fall off, 10 – 15 minutes. Drain canola oil into a large saucepan on
well. medium heat. Sauté the onion and
4 In a blender, combine the lemon okra until translucent.
juice, garlic and sea salt. Process until 2 Add the tinned tomatoes and BBQ
the garlic is very finely chopped. sauce. Turn the heat to low and simmer
Add the tahini and blend to combine. until the tomatoes have reduced and
Add the chickpeas, ground cumin, the okra is tender, 20 – 30 minutes.
turmeric and olive oil and blitz until the 3 Meanwhile, preheat the oven
mixture is smooth and creamy. If the to 190°C.
hummus is too thick, slowly add the 4 For the teff soda bread buns,
ice-cold water until you achieve the combine the wholewheat flour, teff
desired consistency. flour, bicarbonate of soda and salt in
a large mixing bowl. Make a well in
the centre and pour in the buttermilk.
Using a wooden spoon or spatula,
slowly incorporate the buttermilk


COOK’S TIP

CONSCIOUS COOKING OF 1.5 TIP COOK’S

















SMOKY BBQ OKRA ON
TEFF SODA BREAD BUNS WITH
WATERCRESS AND RADISH























































COOK’S TIP







  

 




















102 JANUARY 2020

CONSCIOUS COOKING









340g (2 cups) cake flour
3 tsp baking powder
2 tsp vanilla extract
625ml (2½ cups) warm water/milk
oil, to deep-fry
icing sugar, to dust


HOW TO DO IT
1 Combine the mung beans with the
coconut and castor sugar in a mixing
bowl. Using your hands, roll the
mixture into 10 – 12 equal-sized balls.
Coat lightly with cornflour.
2 In a separate bowl, combine the
cake flour, baking powder, vanilla
extract and water/milk to form a batter.
It should have the consistency of
flapjack batter.
3 In a deep fat fryer or large, deep
pot, heat oil to 180˚C. Use a sugar
thermometer to check the temperature
of the oil if using a pot. Dip each mung
bean ball into the batter, coating well
before deep-frying in batches until
golden brown and crispy, about
5 minutes each side. The fritters
should resemble doughnuts or
vetkoek. Using a slotted spoon,
remove the fritters from the deep fryer
or pot and place on paper towel to
absorb excess oil.
4 Dust the fritters with the icing sugar
while still warm. Serve immediately.






































SWEET MUNG BEAN AND
COCONUT FRITTERS










FOODANDHOME.CO.ZA JANUARY 2020 103

THIS MONTH WE LOVE buchu













































SALTED SPINACH, FENNEL
AND BUCHU CRACKERS






































































104 JANUARY 2020

THIS MONTH WE LOVE














RECIPE, STYLING AND PHOTOGRAPH BY KATELYN ALLEGRA
ASSISTED BY CASSANDRA UPTON
ILLUSTRATION BY SARAH-JANE WILLIAMS






try these...




ne of South Africa’s • SMOKIN’ HOT FLAVOUR Soak 150g loose buchu tea
“miracle plants”, buchu leaves and 100g wood chips overnight in cold water. Discard
* Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za
has been consumed the water and buchu. Use the soaked wood chips to smoke
by the Khoisan for chicken or white fish.
centuries as a cure for • DRESS IT UP Mix 1 tbsp buchu tea leaves with 250g (1 cup)
ailments, from stomach plain yoghurt and a squeeze of fresh lemon juice. Serve as a
aches to urinary tract dressing over roasted vegetables.
Oinfections. The leaves • THIRST QUENCHER Infuse 50g buchu tea leaves or
can be steamed to extract oils, which have a 4 buchu teabags in 750ml (3 cups) boiling water. Allow
slight blackcurrant flavour when added to food. to steep for 4 – 6 minutes, depending on how strong you like
it. Strain the tea leaves and discard. Pour the tea into
However, when buchu leaves are fresh or a clean, lidded bottle and refrigerate until well chilled.
dried, they have a strong peppermint-like taste. • GUILTLESS PLEASURE Add 2 tbsp buchu tea leaves to your
Today, you can easily find buchu at supermarkets favourite gluten-free cookie mixture to give it a minty twist!
and health stores in teabags and as loose tea • ICE, ICE BUCHU In a saucepan on medium heat, combine
leaves for hot tea. It is also a popular ingredient 220g (1 cup) white sugar, 500ml (2 cups) buchu-infused water
in commercial beverages, from iced teas to and a squeeze of fresh lemonjuice. Dissolve the sugar, then
kombucha – it’s even used in some craft beers. simmer for a few minutes. Removefrom heat, add 2 tbsp
This incredible plant claims many health benefits, buchu tea leaves and allow tocome to room temperature.
but is especially prized for its anti-inflammatory, Strain into a large glass container.Cover and freeze. Once
antibacterial, antiseptic and antifungal properties. frozen, use a fork to scrape theice. Serve immediately.




SALTED SPINACH, goat’s cheese and sweet and cut into diamond
FENNEL AND chutney, to serve shapes, about 10cm long
BUCHU CRACKERS and 5cm wide. You should
HOW TO DO IT have about 16 crackers.
Makes ± 16 EASY 45 mins 1 Preheat the oven to 170°C. Remove the top piece of
2 Place the spinach and baking paper. Transfer the
WHAT YOU NEED coconut oil in a blender crackers to a baking tray
large handful baby spinach and blitz until smooth. with the bottom piece of
leaves, washed 3 In a separate bowl, mix baking paper still attached.
2 tsp coconut oil, melted the almond meal, flaxseed 5 Bake until crisp and
200g almond meal powder, buchu, fennel golden, 25 – 30 minutes.
2 tbsp flaxseed powder seeds and ½ tsp salt. Add Remove from oven and
1 tbsp buchu tea leaves the spinach mixture. Stir allow to cool.
2 tsp fennel seeds until combined. 6 Serve with a bowl of
½ tsp salt 4 Place the dough between hummus/double-cream
sea salt flakes, to sprinkle two sheets of baking paper plain or Greek yoghurt or
and roll out to a rough goat’s cheese and sweet
hummus/double-cream 0,5cm-thick rectangle. chutney alongside for
plain or Greek yoghurt/ Sprinkle with the salt flakes dipping and spreading.










FOODANDHOME.CO.ZA JANUARY 2020 105

Trivia TEST YOUR FOOD IQ









1 Who said: “Too much of
anything is bad, but too
much Champagne is
just right”?
2 Jigger and pony refer to
units of measurement
for what?
3 While this product is Asian
in origin, the USA has long
been the world’s largest CLUE TO QUESTION 6
exporter of it.
4 French novelist Alexandre
Dumas said, “There is
no good vinegar without
______________.”
5 Which cocktail classically
consists of coffee liqueur
and vodka?
6 Once emptied of its
seeds, this flower’s head
makes for a tough and
biodegradable scouring
pad for kitchen pots.
7 In which year did the
UK-based, non-profit
organisation Veganuary
begin encouraging
people to adopt a vegan
lifestyle during the month
of January?
8 The ball that famously
descends down a pole
during New Year festivities
in New York’s Times Square
is covered with 2 688
crystals by which iconic
crystal brand?
9 Customarily eaten to signify
the end of a year, Japan’s
toshikoshi soba dish
contains which type
of noodles? Compiled by Imka Webb and Andrea Pafitis-Hil. Photograph Adobe Stock
10 Aristocratic men in the 19th
century believed it was
best to polish shoes with
______________.
11 Hogmanay is the Scottish
word for what?


FOR ANSWERS, TURN TO PAGE 108.

HOT STUFF



I CAN’T DO
WITHOUT…
My Sonos speaker.
I always have music
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GO-TO PEOPLE FOR ADVICE
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FOR FOOD Sid and Nancy.
My brother and
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were very young.
Watching them run
a great business
inspired us to start
our own.





















ON NEW YEAR’S EVE,

I LOVE… I’LL BE POPPING
Collecting An ice-cold bottle of
cookbooks 5 MINUTES WITH Martini Prosecco!
from around
marcel cronje
Compiled by Patience Gumbo-Chimbetete. Photographs by Dylan Swart and supplied
the world.





This passionate young entrepreneur co owns

three of Jozi’s hippest eateries The Royale, Razor

Charlie and Shucked with his twin brother, Marc



TOP DESTINATION ON
MY BUCKET LIST
French Polynesia.






THE MOST POPULAR
MEAL AT OUR
RESTAURANT,
SHUCKED, IS...
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various toppings.

FOODIE BLOCKWORD KNOW YOUR 1






absolutely




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ISSUE 3 2



COMPILED BY IMKA WEBB


4 5








6



7


















win! TRIVIA ANSWERS FROM PAGE 106: 1 F. Scott Fitzgerald 2 Spirit alcohols 3 Soya bean 4 Tarragon 5 Black Russian 6 Sunflower 7 2014 8 Waterford
8




Find the missing word
by taking the first letter
of 7 across, the second
ACROSS letter of 2 down, the
3 How many pizza recipes third letter of 1 down,
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starting on page 90? 3 across and the last
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chat to in “Drink up”? 6 What ingredient plays Gálvez and Imogene
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108 JANUARY 2020 free SMSs do not apply.





PROMOTION
















































THE
milky way South Africa’s first
Clover
Nolac is


fresh, lactose-free milk.
Also available in a long-life
option, Clover Nolac has
Thanks to the special formulation of Clover Nolac, even extra vitamin D and calcium,
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those with lactose intolerance can enjoy dairy again substitute for those with
lactose intolerance.

LACTOSE INTOLERANCE abdominal bloating and has Nolac Lactose Free
DEMYSTIFIED cramping, wind and Milk, which is an easier-
Developing lactose diarrhoea. Symptoms might to-digest dairy option
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FH8896/01/20 Photographs by iStock and supplied lactase at some stage of life. milk. Vitamin B2 is vital of breaking down the
almost 75% of the world’s
Another bonus – which
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WHAT ARE THE
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Nolac also has a sweeter
SYMPTOMS?
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The milk is ideal for tea,
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vitamin B9, assists with
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as for everyday cooking
the most common being
Fortunately, Clover now
and baking.
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PROMOTION





soy, soy good












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it may be just the time to jump on this bandwagon




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Soy goodness