Tabla de contenidos para January/ February 2021 en Woolworths TASTE

Tihove : beans, samp and crushed peanuts “When I was a child, the first sign that we were going to make tihove was my mom washing the big traditional mortar and pestle. It would be followed by her friend coming over. As soon as she arrived, they would take turns grinding the peanuts and using the sieve to get a fine powder. We were also allowed to help with grinding. Whenever we have events like a wedding or family gathering, it’s a given that we’ll eat tihove.” – Ntiyiso Mkhabela, administrator and food photographer, @ntiyisomkhabela. Find Ntiyiso’s tihove recipe at taste.co.za. Mashakada : rice and peanut butter “In Zimbabwean cuisine, peanuts are often consumed on their own, either boiled or fire-roasted in or out of the shell, seasoned…

The history The Encyclopedia of Kitchen History traces preserved lemons back to the 11th century in Algeria, Tunisia and Morocco. Since then, the ingredient has journeyed to Israel, Iran, Turkey and India, but the base recipe used in the 12th century hasn’t changed much. How to use them The whole lemon is edible, though you may want to rinse it to reduce the salt content, and remove the seeds. You can also simply put a bowl of chopped preserved lemon on the dinner table for people to use as a condiment. Whenever cooking with them, reduce the amount of salt you’d ordinarily add to the dish. Pro tip No time for fine dicing? Simply purée the whole lemon – with some of the salt and liquid – and add the…

“I would like to fall face-first into the XL Cutie Pie (can we get these year-round please?).” – Katharine Pope “I want the big tin with all the Chuckles. For the simple reason that I think there can never be too many Chuckles.” – Jeanne Calitz “The Simonsig Satin Nectar Cap Classique would be a great surprise, and a good partner to the salted caramel chocolate hearts (more than one box might be needed!)” – Michelle Coburn “Definitely the strawberries-and-cream heart-shaped lolly.” – Hannah Lewry “Yes to the collectable pins for my kids!” – Yvette Samaai “I’ll take the 14-piece chocolate selection. One for each day leading to Valentine’s Day!” – Mogau Seshoene “I’ll take the Pierre Jourdan bubbly, please. Love fades, but MCC is forever!” – Jess Spiro “Hopefully…

Light wine is low in three things… kilojoules, alcohol and price – Woolies’ Light Sauvignon Blanc and Merlot are R52.99 a bottle and the Villiera MCC Light Brut just R134.99. INSIDER’S TIP … The award-winning Spier and Villiera wine estates in Stellenbosch make the Light range of wines exclusively for Woolworths. Don’t think of de-alcoholised wine as grape juice … It’s made as a wine but the alcohol is removed after fermentation. Winemaker Reg Holder, who makes the De-Alc range for Woolworths, says it contains wood tannins that cut through your palate, making it good to pair with a variety of food. First-timers can expect … Reg says he misses the burning sensation of alcohol, but he does enjoy not having a fuzzy head the next day. “Alcohol gives body…

I’m often asked about the first dish I learned to make, and it must be chakalaka. My mom makes the best. At every family braai it was an unspoken rule that the task of bringing the famous relish that ties the meal together would be left to her. Now that honour has been bestowed on me and my sister. No one seems to know the origins of this township favourite. Many say that chakalaka originated in the hostels where mine workers, with little to spare, would contribute whatever they had to make supper. You bring your onion, I bring my carrots, someone else a cabbage, beans or curry and 30 minutes later a spicy chakalaka is served over piping-hot pap. People the length and breadth of our beautiful country have…

“After eating this dish at Momofuku in New York, I’ve come quite close to replicating the original fiery sauce. Eat it with chicken, pork, beef, duck and even eggs. Just make sure you have a jar of it at home, it keeps in the fridge for two weeks.” – Abigail Donnelly “This is one of my favourite dinner party dishes. If I feel fancy I make it with beef fillet, but this buttery, vinegary anchovy sauce goes well with a selection of veggies tossed through it, especially baby marrow. ” “Eggs love vinegar, it helps to bind the proteins. Add a tablespoon to boiling water when making poached eggs and a teaspoon to the water when boiling eggs to prevent the shells from cracking. This is my take on Roger…

Use vinegar to check whether bicarb is still good to use. Place 2 T vinegar in a small bowl, then add 1 t bicarb. It should froth vigorously if the bicarb is still fresh enough to use. For a crispy, golden crust on bread, brush the top with vinegar just before it’s ready and return to the oven to finish baking. Help bread rise by adding 1 T vinegar for every 2½ cups of flour. Reduce the other liquids proportionally. Make a fluffier meringue by adding ½ t vinegar for every 3 egg whites in your recipe before beating. Reduce an overly sweet flavour in desserts by adding 1 t vinegar.…

SUPER GREEN BAKED RISOTTO SERVES 4 1 tablespoon extra virgin olive oil 1 leek, sliced 2 tablespoons lemon thyme leaves sea salt and cracked black pepper 300 g arborio rice 4½ cups vegetable or chicken stock 100 g baby spinach leaves 120 g shredded kale leaves (stems removed) 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice 5 g roughly chopped basil leaves 40 g finely grated Parmesan 1 Preheat the oven to 180°C. Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, salt and pepper and cook for 5 minutes or until the leek is golden and soft. 2 Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium…

Sweet cravings: Spiced popcorn mixed with Woolworths chia granola. Freezer finds: Make your own marbled smoothie popsicles using Woolworths mango passion crush, berry beet dash, apple cinnamon crush sachets and plain yoghurt. Banana bites: Slice bananas and spread with peanut butter, sandwich, then dip in chocolate. Freeze on baking paper for summer treats. Wrap it up: Place Woolies’ hummus dipper with carrots, celery and cucumber into a seeded wrap, then add avocado and hot sauce. Be smooth: Place Woolworths’ Carb Clever almond, pecan and macadamia bars in a blender with frozen berries, yoghurt and milk.…

KALAMATA OLIVES Hand-harvested in Greece, they’re an essential addition to meze platters. Or make a quick tapenade or veg pasta sauce with brinjal, baby marrow, garlic, peppers and canned tomatoes. R64.99 RICOTTA Produced in the Franschhoek Valley, it’s mild, delicate and light. Great for everything from gnudi to bakes. From R35.75 for 250 g ASSORTED SAVOURY CRACKERS You’ll definitely need these lightly salted, crisp crackers. The pack includes multigrain crackers and poppy pepper water crackers. R54.99 for 250 g CHICKEN PORTIONS Keep a supply of versatile chicken portions in your freezer for affordable meals to please (small!) crowds. R69.99/kg EXOTIC TOMATO SELECTION This box of exotic tomatoes, grown exclusively for Woolworths, offers various colours and shapes perfect for summer recipes, from salsas to galettes and light pastas. R42.99 for 1…

“I make a great green smoothie every morning with all the lovely greens: spinach, celery, cucumber, avo, lemon juice, ginger and coconut water.” – Tharien Nel “I go crazy with veggie stir-fries. They’re the easiest way to eat a lot of veggies in a hurry – especially if you buy the pre-chopped packs from Woolies – and feel light and fresh. I add loads of fresh ginger and garlic, fresh pineapple, rice vinegar and lots of soya sauce.” – Katharine Pope “A quick-and-easy salad is my go-to. Shaved fennel, mint and spring onion dressed with lime juice, olive oil, ginger and salt and pepper. Then I toss that all together with some avocado or canned tuna.” – Keletso Motau “I try to get as much veg in as I can…

BEEF-AND-BOVRIL MEATBALLS Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes beef mince 500 g parsley 2 T, chopped onion 1, grated free-range egg 1 breadcrumbs 50 g sea salt and white pepper, to taste oil, for frying mashed potato, for serving For the gravy: onions 2, quartered Bovril 1 T water 1 cup 1 To make the meatballs, mix the mince, parsley, onion, egg, breadcrumbs and seasoning. Roll into small balls, approximately 5 cm in size. Heat the oil in a large pan. Cook the meatballs in batches over a medium heat. Cover with foil to keep warm. 2 To make the gravy, cook the onions in the same pan until golden brown. Add the Bovril and water. Simmer for 5 minutes. 3 To serve, spoon the…

BAMBARA NUTS The seeds of this groundnut are boiled and eaten as a pulse, ground into flour, and used as animal feed. They originated in Uganda, but are now available in South Africa via Local Village Foods and online at faithfultonature.co.za. Try them in bobotie, chilli con carne, hummus or a veggie curry. TIGER NUTS These chickpea-sized tubers aren’t actually nuts. They have a softer texture and a sweet, earthy, nutty flavour. They hail from North Africa originally (neolithic Egypt, to be exact), and are a big deal in Spain where they’re key to making horchata. Try adding them to your morning breakfast bowl, making plant-based milk from them, or using tiger nut flour in baking.…

Crockery I love ceramics and I’m a collector of SA works. I even have a plate by Hylton Nel. It’s an artwork, not for eating off. I would maybe eat out of it, but only me and then I would put it back on the wall! Drink I infuse my own gins. I use a clear alcohol base, then add juniper berries, clementine skin and rosemary. I also made one that I call Turkish delight with roses from my garden – a wonderful natural pink – with rose geranium oil and rosewater. I still want to do a marula one! Kitchen tool My Microplane! I grate a lot of truffles – I work with Musterion Craft Truffles, developing recipes. They produce truffles in a lab. They’re delicious in a panna…

Get your hands on some special white rum (try the great local Copeland rum or Tapanga white). Fill a shaker with ice, then add 3 T rum with 3 T coconut water (not for us the cloying creaminess of coconut milk). Add 4 T clear pineapple juice + 1 T fresh lime juice (or to taste). Shake it up. And pour. Forgo the customary pineapple slice (it’s a brave new world) and garnish with a slice of white nectarine threaded onto a paper umbrella in the spirit of the holidays. Fresh mint leaves would not go amiss. Cheers!…

THE LIGHT WINE IN A BOX Woolworths Light Red Wine You get more wine at a great price when you buy three litres in a box, and this light-bodied, low-alcohol wine makes it cool to drink red wine in summer. It’s unwooded, fruity and very easy to drink. But it’ll have to fight for its spot in the fridge next to the crisp and citrusy Woolworths Light White (because you can, and should, enjoy a summer red lightly chilled). Light White: R114.99 for 3 litres; Light Red: R124.99 for 3 litres. THE NON-ALC BEER Devil’s Peak Hero Non-Alcoholic Beer Devil’s Peak head brewer JC Steyn says if you’re trying non-alcoholic beer for the first time you might be surprised by this pale ale. “We make our beer by fermenting it…

Where I grew up in Soweto, when someone did something audacious, people would say in Setswana, “O na le sebete se segolo”, the person had “a big liver”. Don’t ask me why. I just remember my mom Gloria and her friends exclaiming about people’s livers and how big they were while I was in the kitchen preparing tea and scones using the tea cups and trays reserved for special guests. People either love liver or they don’t. My dad, Ernest, loved grilled ox liver with loads of peri-peri, and my mom loved chicken livers cooked to the point where they resembled mincemeat in sauce. As a kid I absolutely hated chicken livers but I realised later that this was because they weren’t thoroughly cleaned back then, so they had an…

1 THE FAT CACTUS For a guaranteed good time When Mandy Karpierz and her late husband David opened The Fat Cactus 23 years ago, they could hardly have predicted its staying power, carrying patrons through from their tequila-shooting twenties to their laptop-wielding forties with ease. Now one of three restaurants, the OG Tex-Mex eatery’s menu still satisfies with the original crowdpleasers such as chilli poppers and cheesy nachos, but has also evolved to include the, quite frankly inspired, Amazeballs – crumbed chorizo, jalapeño and feta risotto balls. You can still order your margaritas shaken or frozen, but now there’s also a house-made (soon to be retailed) Gingerdead tequila, served with orange and cinnamon. 47 Durban Road, Mowbray; tel: 021 685 1920, fatcactus.co.za, @fatcactuscafe 2 DIDI’S MEXICAN For burritos, baby! Owners…

WHAT IS IT? Balsamic vinegar has been produced in and around its birthplace, the city of Modena, in the northern region of Emilia-Romagna, Italy, for nearly 1 000 years. The region specialises in Lambrusco (red) grapes and Trebbiano (white) grapes and some of the must (unfermented grape juice) from these grapes has always been traditionally set aside to produce vinegar. HOW IS IT TRADITIONALLY MADE? The juice is cooked slowly to a syrupy consistency, then cooled and stored in wooden barrels where it is fermented and then aged for 12 to 18 years. The process produces a thick, glossy, flavourful vinegar. HOW DO YOU KNOW IT’S REAL? Traditional balsamic vinegar may be labelled as “aceto balsamico tradizionale di Reggio Emilia” or “aceto balsamico tradizionale di Modena”. Vinegar labelled with these…

MEXICAN-INSPIRED BEANS AND EGGS Serves 2 EASY GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes Woolworths snacking peppers 6, halved Woolworths baby sweet potatoes 6, halved olive oil 2 T sea salt and freshly ground black pepper, to taste butter 30 g large free-range eggs 2 Woolworths fajita spice 1 T Woolworths black beans 1 x 400 g can, drained and rinsed fresh coriander, for serving red onion ½, sliced, for serving 1 Preheat the oven to 200°C. Toss the peppers and sweet potatoes in the olive oil, arrange on a baking tray and season to taste. Bake until the potatoes are tender and crisp for about 25 minutes. The peppers might be ready before the potatoes; remove them from the oven until the potatoes are cooked. 2 Heat the…

“ If you only have canned tuna handy, simply add tomato sauce to the mix” BANANA-AND-DATE LOAF Makes 1 loaf EASY GREAT VALUE Preparation: 20 minutes Baking: 50 minutes self-raising flour 300 g bicarbonate of soda 1 t ground cinnamon 1 t Woolworths pitted Medjool dates 125 g, chopped caster sugar 115 g medium bananas 2–3, mashed Woolworths unsweetened almond milk 1 cup large free-range eggs 2 dark chocolate 100 g, chopped (optional) tahini, for drizzling honey, for drizzling Woolworths seed-and-nut sprinkle, for serving 1 Preheat the oven to 180°C. Grease and line a 24 x 13.5 cm loaf pan. Sift the flour, bicarbonate of soda and cinnamon into a large bowl. Stir through the dates and sugar. 2 In a separate bowl, combine the banana, almond milk and eggs.…

“COOKING HAS ALWAYS BEEN the joy of my life. It brings me calm, gets my creative juices flowing and satiates my sense of wonder and curiosity about the myriad gastronomic flavour combinations I’m yet to explore. Imagine then how transformative cooking has been for me since I married my husband, Brian, and we had our brood of four. The joy I derive from cooking now is still infused with that fantastically frivolous feeling of play you get when you do something you love; and my young squad demands to create our home meals with me as part of their play time. This is one of the ways we bond and create precious memories. But there’s also something more meaningful and gratifying about preparing a meal now; I’m nourishing my family and…

SUPER MIELIE SALAD “The great thing about this salad is that it’s so adaptable. A real celebration of corn.” Serves 6 EASY GREAT VALUE Preparation: 25 minutes Cooking: 25 minutes sweetcorn 4 cobs, boiled baby corn 135 g sweetcorn in brine 1 x 340 g can, drained cake flour 150 g Spanish smoked paprika 1 t vegetable seasoning 1 t fresh coriander 10 g chopped garlic 3 cloves, finely chopped large free-range eggs 2 vegetable oil, for frying popcorn 100 g, popped rosemary a few sprigs, finely chopped salt, to taste Woolworths petite herbs 1 x 60 g punnet For the dressing, blend: cream-style sweet corn 1 x 420 g can cottage cheese 60 g fresh thyme 5 g honey 1 T sea salt and freshly ground black pepper, to…

1. EVERYTHING TASTES BETTER Biting into a just-picked sun-ripened tomato at the right time is one of summer’s small – but great – joys. The same goes for the season’s best stone fruit and berries. 2. IT’S EASIER TO FOLLOW A BALANCED DIET Winter veg in soups and summer fruit in smoothies just feels natural. I feel like I’m boosting my health with the right nutrients when they are needed (I believe there’s a reason I crave citrus fruit in June when my immune system needs the Vitamin C). 3. YOU’LL SAVE MONEY If food doesn’t have to travel far, transport costs go down. And buying locally grown, seasonal produce helps support the growers and other related businesses in the community.…

Alles Beste has a surprisingly excellent wine selection, sweet treats and fresh produce (especially herbs). padstal.allesbeste.com Plaas Maak R71 Polokwane is great for general store nostalgia – Chappies on the counter, home-made rusks and fresh produce. Haenertsburg Foodzone, on the corner of Rissik and Rush streets, is not strictly a farm stall, but you’ll find local eggs, Magriet’s preserves (try the Gluhwein On Toast) and Wegraakbosch cheese here if you can’t get to the farm for a platter. Magoebaskloof Farm Stall and Café for proper coffee and wood-fired pizza. It also stocks Packhouse gin, Bao Mayo and other great sustainable goodies. facebook.com/magoebaskloofmountain/…

BALENI CULTURAL CAMP (TRANSFRONTIER PARKS DESTINATIONS): tfpd.co.za/cultural-camps/baleni-cultural-camp; @tfpd_sa BALENI SACRED SALT: baleni.co.za BLUEBERRY HEIGHTS FARM AND MOUNTAIN CAFE: blueberryheights.co.za; @blueberryheights CICADAS LOCAL: cicadas-local.co.za; @Cicadas_local KINGS WALDEN: kingswalden.co.za; @kingswaldengardenmanor MOUNTAIN FOODIES: @mountain_foodies THE RANCH RESORT: theranch.co.za; @theranchproteahotel QUALITO CRAFT DISTILLERY: qualito.co.za; @qualitocraftdistillery WEGRAAKBOSCH ORGANIC FARM: https://wegraakbosch.wixsite.com: @wegraakbosch ZWAKALA BREWERY: zwakalabrewery.com; @zwakalabrewery…

WELCOME TO THE WORLD OF ALMONDS So, you love to snack on almonds, the question is do you know where they come from? Woolies carefully sources its non-pareil supreme almonds from California. Due to California’s ideal Mediterranean-like climate, it supplies over 70% of the world’s almonds. Woolies’ almonds come from farms that make use of green farming methods – they’re 100% solar-powered, and the farmers are continuously looking for new ways to reduce ground water usage. Almonds are sourced from multiple growers and in a variety of sizes and grades to ensure consistent quality. To ensure freshness, Woolies’ almonds are vacuum-packed at the source. Raw almonds are delivered in bulk from California, then sorted, screened and packed. The almonds pass through several sorting steps using electronic and mechanical sorting equipment…

Three-star padkos Our favourite Michelin-starred chef, Jan Hendrik van der Westhuizen, has a new journal out and we’re rather excited about this one. It’s a feast of proudly South African flavours from padkos – think boiled eggs, cold braaibroodjies and Marmite rusks – and recipes from Ouma Maria’s kitchen (Romany Creams! Marie biscuit brownies!) to a celebration of raisins (think rum-and-raisin semifreddo and Cape Brandy pudding). Head to taste.co.za for the Marmite rusk recipe and for a chance to win a copy. Rosetta Roastery, corner of Bree St and Shortmarket, Cape Town A new outpost of the famous roastery opened in October. Reason to go immediately? Aside from the coffee, they’ve partnered with the Mulberry & Prince team to offer a café menu and insanely good pastries, such as real canelé,…

Warm black rice bowl with mushrooms, nuts and veg Lexi Monzeglio developed this dish several years ago for a pop-up. It was the first dish she ever served from a restaurant kitchen. What inspired it? Pinterest, of course! “So many people are doing such beautiful things with food all over the world,” she says. The pink pickled ginger, black rice and bright greens make it a visually “loud” dish. “The bold and unusual approach is the epitome of my approach to food in general,” says Lexi. “Vegan food doesn’t need to be boring.” The base of the dish is black rice, cooked until al dente. Brown or exotic mushrooms are sautéed in tamari to bring out their deep umami flavour. The dish is finished with toasted walnuts for crunch and…

THE WINE SPRITZER IS BACK, and we’re certainly not complaining. It’s a refreshing option for sultry summer days and, because you’re diluting wine with soda or sparkling water, it’s lower in both alcohol and kilojoules. There’s just one thing to remember for a successful spritzer: don’t go overboard with the water. Rule of thumb? Three parts wine to one part fizz. From there, feel free to experiment. Want to try it with a red wine? Go right ahead – and pop in some spices and citrus for a hint of sangria. Partial to fruitier additions such as a cordial, juice, or iced tea? Be our guest, but just a splash. As for the wine, you won’t be opening your most expensive bottle. What you need is a quality good-value wine,…

January. New beginnings. Yes, again. A few years ago I said that I would not end a year being heavier than I was the year before. Obviously I had no intention of withering away year by year. As if. But it was my way of keeping myself on track so that I could keep a stable weight. 2020 delivered not only a pandemic but also a family crisis, a personal crisis and menopause. So, of course, I turned to food, my most familiar comfort. My friend and my foe. And I ended off the year a lot heavier that I was the year before. In short, 2020 really kicked my fat ass. There has to be another way, I told myself. A way free of denial and shame. A way…

“ Do yourself a favour and keep a jar of this firecracker sauce in the fridge at all times ” “ This buttery, vinegary sauce was inspired by a dish from Australian chef Skye Gyngell’s London restaurant ” PROSECCO-VINEGAR POACHED NECTARINES Serves 4 EASY GREAT VALUE Preparation: 5 minutes Cooking: 15 minutes nectarines 8 sugar 100 g honey 3 T water 1 cup Woolworths prosecco vinegar 4 T bay leaves 2 cinnamon stick 1 vanilla ice cream, for serving Woolworths almond, hazelnut and coffee granola pots 2 x 80 g 1 Cut a cross into the base of each nectarine, then set aside. 2 Place the remaining ingredients except the ice cream and granola into a large saucepan and simmer until the sugar has dissolved. 3 Add the nectarines, then…

Balsamic vinegar of Modena is made from cooked or concentrated grape must (freshly crushed fruit juice that includes skins, seeds and stems of the fruit) blended with wine vinegar. The amount of grape must present determines the density of the vinegar. R199.99 for 250 ml Prosecco vinegar is made using the finest Prosecco wine in Italy and has a light, tangy and fruity flavour. Use it in salad dressings or with vegetables, fish, white meat and fruit dishes. R59.99 for 250 ml Organic apple cider vinegar is is unfiltered with the “mother” (the beneficial enzymes and bacteria that ferment the vinegar). Use it in marinades, salad dressings, soups and stews. R69.99 for 500 ml Asian rice vinegar is ideal for Asian dressings and for flavouring sushi rice. R64.99 for 200…

“I love to eat this with a dollop of Woolies‘ guacamole and if I’m in a hurry I substitute the peppers and potatoes with a toasted wrap and fresh tomatoes.” – Hannah Lewry “The trick to chimichurri is to prepare it just before serving so the herbs don’t discolour. It can be hand-chopped like this one or done in a blender. I love to pan-fry the toast in a little olive oil, it adds depth of flavour and texture. Blend any leftover tomatoes into a dressing, or add stock to make a quick summer soup. Eggs are optional with this breakfast, feel free to substitute with a dollop of soft cream cheese or ricotta, or even crispy streaky bacon.” “I love making this over the weekend. Roll out the dough…

“This is really easy to make – it’s also light and fluffy, and the dates add natural sweetness. Keep a few slices in the freezer to toast for a mid-morning snack.” – Hannah Lewry “Frozen watermelon, or any fruit, is a lifesaver in my house on hot summer days when I’m craving something refreshing but nutritious. Freeze Woolworths fruit snack pots, then all of the portioning is done for you and it’s ready to blend into this cooldrink, smoothies, or even with ice cream for a milkshake.” “I love making these because it’s a great way to reinvent leftovers – from a Sunday roast to a fridge clean-up or a braai, the combinations are endless. I also like making them using a can of corn and I always add chilli…

ROAST CHICKEN AND SWEET PEPPERS WITH ZA’ATAR OIL “I enjoy roast peppers and used the larger amount, but half will do. A pack of chicken portions is great value, but chicken thighs would also work well – allow two per person. You could also use a butterflied chicken.” Serves 6 EASY GREAT VALUE Preparation: 30 minutes, plus 20–30 minutes’ marinating time Cooking: 50 minutes “ Try this rice dish with fish or turn it into a meal by topping it with a fried egg ” free-range chicken portions 1.2 kg garlic 1 head, halved horizontally Woolworths tricolour sweet peppers 450–900 g, halved, cored and seeded bay leaves 2–3 lemon 1, finely zested and juiced knob of ginger, peeled and grated chicken stock 1 cup sea salt and freshly ground black…

ARTICHOKES Chargrill halves in olive oil. Mix with salami chunks, green olives, blanched green beans and a squeeze of lemon. BABY MARROWS Grate and stir into whisked eggs with feta, mint and seasoning for a veggie frittata. Top with cherry tomatoes. BEETROOT Boil and toss with white balsamic condiment, olive oil, honey and mashed raspberries. Garnish with mint. BRINJAL Slice into thin lengths, dip in seasoned flour and beer batter. Deep-fry and serve with Woolworths aïoli. MIELIES Braai, slather with cream cheese, roll in toasted coconut, drizzle with sriracha and a squeeze of lime. PEPPERS Roast with tomato, onion and garlic. Blend with olive oil, smoked paprika and chilli, and toss through cooked pasta.…

THE STICKY-FINGERED BLISS  of luscious mango eaten straight from the skin. Sweltering heat. Splashing into a lukewarm swimming pool and washing the golden pulp from my little hands. These are my earliest memories of subtropical Limpopo. My family would leave Johannesburg before dawn and by mid-morning we would be on the R71 sweeping past roadside stalls bursting with fresh, brightly coloured fruit. I recall my dad pulling over to stock up on litchis and exchanging cash for trays of mangoes and paw-paws. These would require careful guarding during the Christmas holidays, during which we crisscrossed self-catering kitchens in the Kruger National Park. Vervet monkeys were enemy number one (children covered in mango juice make soft targets) but even at night, our goods weren’t safe because thick-tailed bushbabies would descend from…

Move over smoothie bowls, this year we will be taking our breakfast in ice-cream form, thank you very much. Made with luscious double-cream yoghurt, honey, muesli and fresh fruit, these clever ice lollies turn breakfast into an event. Make them with the kids for fun or trick yourself into doing breakfast prep for the week! Total hands-on time? 25 minutes! Fro-yo breakfast lollies Watch Keletso Motau make these lollies on TASTETube from January.…