Tabla de contenidos para October 2020 en Woolworths TASTE

It there’s one thing we know about asparagus it’s that there’s never a better time to enjoy it than when it’s in season – and that time is now. Woolies’ asparagus is grown in the sandy soils of the Free State and hand-picked to ensure it’s tender and juicy. Choose between thick or thin spears, or even the tips, and start cooking. This tender veg lends itself to a variety of cooking techniques. You could eat it raw, blanch it, steam it, grill it, roast it or even bake it – all perfectly delicious. And as for serving, asparagus loves savoury foods such as cheese, eggs or bacon – not to mention a bright green herby dressing. If you’d like to see more, we’ve made a video to celebrate, catch…

“What fun! Tried the tiramisu with home-made lady fingers recipe from the August TASTE magazine, page 59. Loved the rustic way of putting it together, the melted dark chocolate added such lovely flavour and the caramelised almonds a wonderful crunch! A winner #Icookedwwtaste” – Michele Beukes “Made the new issue’s fish taco recipe! Delicious. Woolies was out of enchilada spice so I googled a mix and made my own. I added some toasted sesame seeds just because they are pretty. I made 181 portions today! Thanks TASTE! You inspire me in my kitchen!” – Yolanda le Roux…

If you have leftover egg yolks, place them in bowl, cover with a little water and cover with clingwrap. Keep for up to a week in the fridge. Pour off the water before using. If you have a recipe that only uses the yolks, freeze the egg whites in a Ziploc bag. Defrost overnight in the fridge and use to make a chocolate mousse. Melt 200 g dark chocolate, then fold into 6 whisked egg whites and 2 T caster sugar. Spoon into glasses and chill for 4 hours. The best way to store eggs is in the fridge so that they stay at a constant temperature. If you’re baking and need room-temperature eggs, warm them in a bowl of warm water for a few minutes. When making scrambled eggs,…

MORE WAYS TO HIDE VEGGIES (FROM YOUR KIDS AND YOURSELF) Cooking for kids will teach you a thing or two about concealing greens. Want to trick yourself into eating more veg? Here are three of our favourite ways Add a swirl to soup: blend a small bunch of fresh coriander with cream cheese and a handful of steamed green beans. You won’t even notice the beans under the creamy coriander flavour. Incidentally, this also makes a great dressing for roasted veg. Swap burger buns for veg fritters. Mix 2 cups grated baby marrows with 2 free-range eggs, 113 g self-raising flour and salt and pepper. Fry, then sandwich the patty of your choice between two. Add a handful of baby spinach to your banana bread batter. And while you’re at…

Bathandwa Nkambule, food blogger and pop-up restaurant host @theearthycook When my mom married, she was very dedicated to being a housewife. She was always baking, and used to make mieliebread – or isonka esinombona as she calls it. Sometimes she would use sweetcorn, sometimes roasted corn, and sometimes she would steam it instead of baking it. The recipe varies, even within cultures. My dad is Swati and my mom is Xhosa, and within each tribe everyone has their own way of preparing it. Where my mom grew up, they used to wrap the dough in mielie leaves to rise, and then boil it in the leaves. Recipes change, thank goodness! My mom gave me her recipe for a recent African-themed pop-up restaurant I did. I served it with spicy braaied…

“I really like Woolies’ cultured coconut – I love the subtle flavour, the texture, and the delicious feeling of indulgence a scoop of it brings to my morning muesli bowl.” – Jeanne Calitz “I’m a fan of the Carb-Clever bars. They’re nutty, seedy and great for filling a gap between lunch and dinner.” – Katharine Pope “The cold-pressed apple, ginger and lemon juice feels like it’s good for me!” – Lynda Ingham-Brown “In summer I love a chilled Paloma. Woolies’ freshly squeezed ruby grapefruit juice, a touch of lime, tequila, add crushed ice (or just plain old ice blocks) and voilà, a party in a glass. – Liesl Nicholson “I like the veggie Kiev, it’s great stuffed into gluten-free seed rolls with Woolies’ vegan mayo, which has the same texture…

“Celebrate often” is your new mantra YOU NEED: Cap Classique Champagne is great for special occasions, but we say the local version is just as great – and so much more affordable. Called Méthode Cap Classique (MCC), or simply Cap Classique, these South African sparkling wines are made according to the traditional French method, which involves a second fermentation in the bottle to create the fine streams of bubbles you want in your glass. (A word to the wise, if the label doesn’t state that it’s an MCC, the bottle you’re holding contains bubbles created by injecting carbon dioxide into the wine.) Right now, our Cap Classique collection wouldn’t be complete without the Graham Beck Brut Rosé (R169.99) or Woolworths Signature Cap Classique Vintage Brut (R199.99). You’re open to…

Is there such a thing as “surf food”? Sure, surfers like to eat. And spending time circling around in the sea on a wedge of fibreglass is a good way to work up an appetite. But is there a culinary version of Billabong that’s easily identifiable as “surf food”? (I’m not going to call it “gastrosurf”, a term that conjures thoughts of what might happen to your stomach if you surf the A-frame in the Umgeni River mouth the morning after a heavy downpour. Not an appetising thought.) “ The fish was charred to perfection on fast-burning coconut husks ” Surfing – as a concept – appears to lend itself to nourishing and delicious food. But hunger is the finest seasoning, and surfers are, well, salty, so the bar is…

MOKGADI Mabela didn’t choose the bee life. The bee life chose her. And when it finally did so, it chose her unequivocally. Her late grandfather, Erence, a crop-and-livestock farmer in Limpopo, introduced the family to beekeeping. “He had a few hives on his farm to help pollinate his crops. I never met him, but I know that he was a hard worker and took good care of his family.” She beams with pride when she speaks of him. The 33-year-old still has a vivid memory of one of her earliest, and most powerful, encounters with freshly harvested honey. “One day, when I was about five, my father arrived home from one of the apiary sites and plated some honeycomb on a worn zinc plate. I couldn’t stop scooping up the…

Crush garlic in a mortar and pestle with a pinch of salt flakes – it makes a great smooth paste. Use the pestle to bash open garlic cloves – it makes them easier to peel. Use a mortar and pestle to make pesto as it results in a better texture than a blender. Sometimes the heat of the machine can make basil and mint bitter. If you’re bashing quite a few ingredients together, cover the mortar with a dish cloth or paper towel so things don’t fly everywhere. Chop ginger into chunks first as it is quite hard to smash. Toast spices first and grind while still warm to release their aromas.…

You’ll find these snacks and dips, perfect for al fresco eating, at selected Woolies stores MOZZARELLA ARANCINI RISOTTO BALLS Your first mouthful of these cheesy arborio rice balls in a crispy breadcrumb coating will transport you straight to Sicily. R69.99 for 18 MARINATED ARTICHOKES WITH HERBS IN SUNFLOWER OIL Don’t ever be without a jar of these versatile artichokes, perfect for serving on an antipasti platter with olives and charcuterie, adding to a salad or pizza, or blending with sour cream, Parmesan and garlic to make a dip. R94.99 for 280 g SUNDRIED TOMATO, FETA AND BASIL PESTO Delicious served as a dip with crusty bread or crunchy veggies. R46.99 for 200 g TOMATO-AND-FETA ANTIPASTI Made in Greece according to an authentic recipe. Serve with a selection of crackers and…

STEP 1 Place the thawed wonton wrappers on a clean surface. STEP 2 Once you’ve fried a small amount of filling to check the seasoning, place 1 T raw filling in the middle of each wrapper. STEP 3 Using your finger, rub water around the edge of the wrapper, then bring two opposite corners of the wrapper together. STEP 4 Bring the third corner up and press the edges together. Repeat with the last corner and make sure all the sides are stuck together.…

WHERE WOULD WE BE WITHOUT CHICKENS? It would be a double blow, of course. I don’t know about you, but, right up there with the incredible egg (smirk), chicken is hands-down my favourite ingredient when a) I don’t feel like cooking; b) I feel like cooking; c) I want to cook something new; d) I want to make something flopproof; e) I want something comforting; f) I need to feed the masses; g) I want leftovers… I could go on. Chicken is one of those fallback ingredients that, no matter how convinced you are that you’re bored with it, if you see a new recipe for a crispy, juicy, spicy, crumbed, stuffed, curried, fried or roasted bird, it’s impossible not to think “I must try that.” A chicken is the…

ADVENTUROUS AVOS Avo toast may be your go-to breakfast or lunch, but avo’s wonderful texture also makes for silky pasta sauces, creamy chocolate pâté, and even icing for cakes. Stay tuned for our list of unexpected ways to eat avos. FOOD FIGHT: THE CHOCOLATE EDITION We like to do our bit to contribute to science. So, on Instagram, we asked our followers to make some difficult choices. Here are the results: Pick your pudding: Mousse 42% Fondant 58% Best bars: White 26% Dark 74% Sweet snack Chocolate cake 48% Chocolate brownie 52% Flavour pairing: Chocolate and berries 68% Chocolate and orange 32% CHICKEN, BUT MAKE IT EXCITING Bored with your repertoire of midweek chicken recipes? We’re on a mission to inspire you to try something new this month. From the…

Make a TAMAGO OMELETTE by mixing 4 eggs and 1 T mirin. Make 4 thin omelettes. Place on top of each other and roll up like a Swiss roll. Slice into quarters and eat in warm soft burger rolls with mayo. SHIRRED EGGS are baked in a flat-bottomed dish, or in individual ramekins. They’re much easier than making poached eggs, especially when you’re making a large amount. CHAWANMUSHI is a soft egg custard that’s steamed until smooth and often flavoured with soya sauce or dashi. OMUSOBA is a Japanese dish of soba noodles, wrapped in a fluffy omelette, traditionally served with a brown sauce similar to Worcester sauce. ONSEN TAMAGO is a traditional Japanese delicacy made by slow-cooking eggs in baskets that are submerged in onsen hot springs. The eggs…

In partnership with Gift of the Givers, Woolies is aiming to help feed a million people in need with food care packs. They contain essential non-perishable food, plus fresh fruit and veggies, soap and bleach. As little as R10 can feed someone in need for a day. To date, R2 824 435 has been raised and a total of 957 435 meals have been donated. But many more need our help! Use this SnapScan barcode to make a donation, or make an EFT to The Woolworths Trust. Standard Bank account number: 070069433, branch code: 020909.…

The sauce: Parmesan is an integral ingredient in flavouring the creamy sauce. Don’t want to shell out for real Parmesan? Invest in a block of hard cheese instead. You can also reduce the quantity of cheese and use a drop or two of Worcester sauce to pump up the salty, umami flavour. The garnish: Instead of finishing the dish with more Parmesan, make a pangritata. Simply fry breadcrumbs in a little oil with garlic, salt, pepper and dried herbs. Often referred to as poor man’s Parmesan, it’s a great way to add crunch and saltiness. The stock: Powdered chicken stock is an affordable option, but if you’re not a fan of the flavour, save the carcass from your next chicken roast. Boil with carrots, an onion and some herbs for…

IT’S 5:30 PM. The light is fading; the day is done. We could talk about what a day it’s been, too many emails; the house a mess; the bored toddler at home on her alternate school day; the dog who just had to be lying beneath your desk; the maxed-out husband Zooming in the next room… We could talk about that, but let’s not. Let’s not get into the day, because in the time of COVID-19, the days mostly all have capital Ds. Let’s talk about nights. Tonight, to be exact. Sure, there might be chores waiting. But let’s just pause that nocturnal to-do list for a few minutes. Because what we actually need, right at this moment, is a buffer. We need a break. A gentle easing into the…

At around 35 million users, Vivino is the largest wine app in the world and its South African users are rating Woolies’ wines highly. These four recently ranked on the “best wines under R200” list, all scoring four out of five stars HAUTE CABRIÈRE CHARDONNAY PINOT NOIR Affordable and versatile, local fans of this blend rate it as a good match for vegetarian recipes, as well as pork, salmon and poultry. R89.99 KANONKOP KADETTE CAPE BLEND Oak, chocolate and red fruit notes keep SA wine lovers coming back for more. Favourite pairings listed include beef and venison. R119.99 SPRINGFIELD LIFE FROM STONE SAUVIGNON BLANC With more than 1 000 ratings, Vivino users appreciate its tropical fruit notes and minerality and say they love drinking it with vegetarian dishes, shellfish and…

FROZEN PEANUT BUTTER-AND-BLUEBERRY BARS Serves 8 EASY GREAT VALUE Preparation: 40 minutes, plus setting time Cooking: 40 minutes For the blueberry ice cream: Woolworths Flavourburst blueberries 2 x 360 g punnets honey 2/3 cup Woolworths double-thick cream 2 x 250 ml tubs vanilla paste 1 t For the biscuit base: Woolworths Easy to Bake oat biscuit mix 1 x 300 g box butter 100 g, melted large free-range egg 1 Woolworths unsalted and no added sugar peanut butter 2–3 T 1 To make the ice cream, place the blueberries in a pan with ½ cup honey and simmer over a medium heat until syrupy, about 15–20 minutes. Remove from the heat and cool completely. 2 Whisk the cream with the vanilla and remaining honey until soft peaks form. Fold through…

RAW HONEY This honey is sourced from local beekeepers with generations of beekeeping knowledge. It’s never been heated above natural hive temperature. R99.99 for 355 g CREAMED HONEY A honey that’s been whipped to produce fine sugar crystals, resulting in a smooth, creamy, spreadable honey. R99.99 for 340 g SEASONAL HONEY This honey is harvested during a very short blossoming season. R99.99 for 355 g…

ONE OF THE GREATEST THINGS ABOUT FOOD, perhaps, is that it resonates with us all, in one way or another. And when the cooking bug bites, there’s very little you can do to ignore it. Zorah Booley-Samaai, the brain behind food blog In The Midnight Kitchen, is living testament to this. “My mom is a lawyer and my dad is a professor of law,” she says. “So my path was kind of laid out for me. It wasn’t the norm to pursue a career in a creative field.” Zorah chose to study law but as her degree progressed, she began to realise that her heart wasn’t in it. “I felt no passion for it; it wasn’t what I wanted to do.” Switching lanes was no easy task and Zorah had…

I HAVE NEVER been shy about my love of vegetables. I have been singing the praises of cauliflowers, tomatoes, lemons and my old friend the mighty brinjal for over a decade. It’s become my mission to present vegetables in new and exciting ways and I have embraced it with nothing but enthusiasm. Still, in the spirit of openness, I must confess to a small niggling doubt that creeps in now and then: how many more ways are there to roast a cauliflower, to slice a tomato, to squeeze a lemon or to fry a brinjal? How many more secrets are there to be discovered in a handful of lentils or a bowl of polenta? The answer, I am delighted to report, is many. My journey of discovery into the world…

The Institute of Culinary Arts (ICA) celebrates over 25 years of training excellence and was the first officially registered and accredited chef school for professional chefs in South Africa. Consistently training world-class chefs that can compete on the global culinary stage, the recognition and awards achieved by its graduates is testimony that starting your culinary journey at the ICA unlocks your potential to reach the top! Each year, more ICA-trained chefs are listed as the best in the country by SA’s most prestigious culinary awards body, Eat Out, than any other culinary training institution. In the past 5 years, ICA-trained chefs proudly dominated over 20 top positions on these coveted lists! As a City & Guilds International Centre of Excellence – awarded the best in Africa and under the top…

WINNING LETTER “Mommy what are you making today?” That’s an everyday question from my four-year-old son. I enjoy challenging myself with new dishes. I made the chocolate-and-ginger bread in a bundt pan and topped it with the syrup from your speculaas tipsy cake (TASTE August 2020, p76)! It took two recipes to make my cake and the results were amazing! One thing I have learned is that even if you don’t have an exact ingredient from the recipe, you can easily replace it with a similar one. I did not have crystallised ginger and I replaced it with ground ginger and it was super-duper delicious, as my sons said after taking their first bite of the cake. I am always grateful to TASTE for amazing recipes, and always look forward…

“ I’ve seen this done on Instagram and have been looking forward to mastering it ” STRAWBERRY CEREAL SOFT SERVE Makes 2 litres A LITTLE EFFORT GREAT VALUE Preparation: 15 minutes, plus overnight soaking time Cooking: 10 minutes Woolworths strawberry-flavoured puffed rice cereal 350 g milk 6 cups free-range egg yolks 8 sugar 150 g salt ½ t coconut cream 1 x 400 ml can Woolworths long-life whipping cream 1 cup 1 Combine the strawberry puffs and milk and soak overnight. 2 Strain the strawberry puffs through a fine sieve until you get 4 cups of strawberry milk, pressing down on the strawberry puffs with a spoon to remove all the liquid. 3 In a cold saucepan, whisk together the egg yolks, sugar and salt until a smooth paste is…

IS THIS THE NEW BANANA BREAD? So, zucchini bread is blowing up on Instagram? We weren’t entirely convinced until Keletso Motau made this chocolate version sweetened with dates (for those trying to cut back on refined sugar.) Now we get it. Find the recipe for Keletso Motau’s chocolate zucchini bread at taste.co.za.…

“We loved the concept of The Table, so we didn’t want to change too much,” says Leigh, a former food product developer. “We’re still sourcing locally, making simple, delicious, fresh food.” Tables are still spread out beneath the trees, and all the original staff are still working with them. The polenta is cooked with veggie stock, cream, butter and Dalewood’s stupendous Huguenot cheese. It’s then set in the fridge, cut into squares, dusted with flour and deep-fried until golden brown. The broad beans, from nearby Genesis Farm, are blanched along with some Brussels sprouts, then dropped into an ice bath to maintain their beautiful green hue. A white wine velouté is made using De Meye’s barrel-fermented Chenin, cream, garlic, potato and veggie stock. Chef Brendan worked for several of George…

I’M A FOOD NERD. At culinary school, I loved learning the stories of foods from different continents, like how cheese was discovered by nomadic tribes carrying raw milk in bags made from camel and goat stomachs. The rennet in the stomach lining would cause the milk to split into curds and whey … and cheese was born. Amasi is also a culinary wonder that’s stood the test of time. The craft of letting milk ferment in the sun with the help of naturally occurring bacteria is centuries old. Growing up, my mom would serve us amasi with coarse pap or brown bread. Now, I channel my memories by playing around with it, including in this dessert. AMASI ICE-CREAM SANDWICHES WITH DOUBLE-CHOCOLATE AMASI BISCUITS Makes approx. 700 ml ice cream and…

1 Diemersdal Grenache Rosé 2020 As more people sip rosé in South Africa, many different styles are emerging. In this light to medium-bodied dry wine, strawberry aromas and rose petal undertones are followed by luscious cherry and raspberry flavours. Perfect with chicken salad or fruity desserts. R69.99 2 Simonsig Pinot Noir Rosé No Sulphur Added Méthode Cap Classique 2018 You’ll love its delicate copper hue, layers of delectable fruit on the nose, frothing bubbles in the mouth and tingling palate. Careful winemaking to avoid the addition of sulphur dioxide adds to the appeal of this award-winning Cap Classique, a treat with smoked salmon, prawns and oysters. R159.99 3 Woolworths De-Alc Sparkling Rose 2020 This sparkling rosé, which Holder Vineyard and Wines makes exclusively for Woolworths, contains less than 0.5% alcohol…

I’ve never really been a fan of coleslaw. Or cold slaw as I have been incorrectly calling it all these years. I only learned the true origins of the name a minute or two into writing this column. Apparently coleslaw is an anglicised version of the Dutch word koolsla, meaning cabbage salad. Colis is the Latin word for cabbage. This little bit of knowledge led me to burrow down the rabbit hole that is Google and discover that this salad was brought to New York by the Dutch founders in the 18th century, but only really became an American staple in the early 19th century with the invention of mayonnaise. All of which has absolutely nothing to do with my relationship with the coleslaws of my past. The unpretentious and…

BLUEBERRIES are carefully hand-picked when ripe and sweet, and kept cool so that they stay perfectly fresh. R79.99 for 400 g FLAVOURBURST BLUEBERRIES are specially selected varieties, chosen for their crisp skin, firm texture and flavour. R84.99 for 360 g FRESHLY FROZEN BLUEBERRIES are snap frozen to preserve farm-fresh quality and flavour. Use them in baking or smoothies. R69.99 for 500 g FREEZEDRIED BLUEBERRIES are made using fresh fruit that was picked at optimum ripeness and freeze-dried to lock in flavour. Use them in salads, smoothies or breakfast bowls. R17.99 for 10 g…

SMASHED TOMATO-AND-RED PEPPER SMOOR WITH SQUEAKY HALLOUMI Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes Woolworths baby Rosa tomatoes 200 g red peppers 2, halved and seeded garlic 4 cloves, halved anchovy fillets 6 (optional) olive oil 3 T sea salt and freshly ground black pepper, to taste halloumi 320 g, halved lengthways 1 Preheat the oven to 180°C. Place the tomatoes inside the red peppers on a baking tray, then tuck the garlic and anchovies inside the peppers and drizzle with olive oil. Roast for 30 minutes. Place them in a mortar and pestle and bash until chunky. Season to taste. 2 Place the halloumi in a heated ovenproof pan. Fry on both sides until crispy, then place into the oven until oozy, about 30–40 minutes…

MEDITERRANEAN CHICKEN WITH WINE, TOMATOES AND GREEN OLIVES “There are many variations of this Mediterranean-style braised chicken dish. It’s a winner as a midweek meal and has heaps of flavour.” Serves 4 EASY Preparation: 30 minutes Cooking: 45 minutes whole free-range chicken 1 x 1.3 kg olive oil 2 T sea salt and freshly ground black pepper, to taste onion 1, finely chopped garlic 1 large clove, crushed dry red wine 1 cup whole tomatoes in tomato juice 1 x 400 g can dried oregano 1 t orange peel a strip (optional) chicken stock 1 cup Woolworths Nocellara Di Castelvetrano green olives 100 g Italian parsley 2 T chopped crusty bread, for serving salad leaves, for serving 1 Cut out the chicken’s backbone and wing tips (freeze for broth), then…

1 REAL GENIUS When you want to make a bit of an effort, these are the ultimate cheat's chicken classics – from Kung Pao to Coronation chicken toasties. Make pot stickers using sausages, transform a tray bake with citrus and chimichurri, or show someone you love them with a bowl of creamy chicken and dumplings. CORONATION CHICKEN-AND-CORN TOASTIES WITH SLAW Serves 4 EASY Preparation: 15 minutes Cooking: 15 minutes For the slaw: spring onions 4, thinly sliced baby cabbage 1, shredded lemon ½, juiced good-quality mayonnaise ½ cup mild curry powder 2 T (or a mixture of turmeric and cayenne pepper) chutney ¼ cup celery 100 g, chopped sultanas 2–3 T canned corn kernels 150 g, drained free-range chicken breasts 4, cooked and shredded (or use leftover rotisserie chicken) sea…

With over 2.5 million searches every month, pancakes are South Africa’s most googled recipe, and under lockdown, loaf cakes and bakes have taken off. So when we laid eyes on Zorah Booley-Samaai’s pull-apart pancake loaf, we were pretty excited. This recipe combines the best of both. Imagine a yeasted loaf that falls apart like a stack of steaming pancakes, with a buttery, cinnamon sugar and maple syrup filling. Sold? Learn how to make it on TASTETube this October. Follow @wwtaste on Instagram to make sure you don’t miss this video.…