5 fab mother’s day cakes inspired by our readers the ... · magnificent mother’s day cakes on...

SEASIDE PARADISE – AN EXQUISITE HOLIDAY HOME THAT’S AN ENTERTAINER’S DREAM!

life’s little blessings

RASPBERRY AND VANILLA PANNA COTTA

mamma mia5 FAB MOTHER’S DAY CAKES INSPIRED BY OUR READERS THE PRETTIEST WEEKLY MENU TO THRILL THE WHOLE FAMILY

what’s new?HOT PRODUCTS FOR YOUR KITCHEN AND PETS TOO

ho knew Covid-19, face masks, 70% alcohol sanitiser and disposable gloves would be

2020’s keywords! There we were in mid-March, going about our daily lives, deliberating over

espresso or Americano, chenin or chardonnay, salmon or trout. Then, after a lightning bolt of

warning, we scurried around, madly buying up essential household supplies before bolting

back to the confines of our homes just in time for the thunderclap of lockdown.

No doubt you’ve made some interesting discoveries about yourself and your abilities in

this unprecedented time. Certainly, if our current website and social media trends are anything

to go by, many of our followers have found a new (or renewed) love for baking, particularly

when it comes to cultivating a sourdough starter (otherwise known as fresh yeast) for making

home-made bread, not to mention the nationwide obsession with banana bread, pancakes and muffins! The brew of choice for

washing all these baked goodies down is dalgona coffee – if none of this sounds familiar, head over to our website and social media pages to be in the lockdown loop

of sanity-saving recipes, kitchen tips, trivia and more, which we’re churning out daily and will continue to do.

This brings me to the reason for publishing this free mini digital magazine: when the F&HE team and I were discussing what we wanted to give our readers right

now, we decided it wasn’t more of the same lockdown operating manuals you’ve already got. And so, we present this small yet sincere offering of fresh and

vibrant inspiration, which includes a dream-like beach house to remind you of seaside holidays (page 16) and our pièce de résistance: a jaw-dropping showcase

of Mother’s Day cakes guided by you, our readers (page 4).

So, without further ado, please enjoy scrolling through our gift to you!

break time

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RECIPES? VISIT FOODANDHOME.CO.ZA

ONLINE BONUS!

FOODANDHOME.CO.ZA OUR GIFT TO YOU 1

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ED’S LETTER

foodandhome.co.za

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https://www.foodandhome.co.za/how-to/the-ultimate-starter-101-guide

https://www.foodandhome.co.za/recipes/basic-white-bread

https://www.foodandhome.co.za/recipes/fluffy-banana-bread

https://www.foodandhome.co.za/recipes/easy-pancakes

https://www.foodandhome.co.za/?s=muffins

https://www.foodandhome.co.za/recipes/how-to-make-dalgona-coffee

cover recipeRECIPE AND STYLING BY CLAIRE FERRANDI P

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LAN SWART

180g frozen raspberries + extra, to serve

HOW TO DO IT1 Grease 8 small silicone/metal moulds of your choice with a few drops of canola oil.2 Place the gelatine leaves in cold water to soften, about 10 minutes. 3 In a large pot over medium heat, place the cream, milk, vanilla, salt and sugar. While stirring occasionally, allow the mixture to just reach boiling point, then remove from heat.4 Squeeze the excess water from the softened gelatine leaves, place in the hot cream mixture and whisk to combine. Allow the mixture to cool to room temperature, about 45 minutes.5 Once cooled, add the white vanilla layer of the panna cotta to the greased moulds. Place 2 – 3 tbsp of the mixture in each mould, cover with cling film and refrigerate to set, at least 2 hours.6 While the white vanilla layer sets, add the frozen raspberries to the remaining cream mixture, then blitz with a hand blender until smooth. Pass through a sieve and divide among the moulds over the set vanilla layer to create the pink raspberry layer. Cover with cling film and return to the fridge to set, at least 4 hours.7 To turn the panna cotta out from the moulds, run the tip of a small, sharp knife around the top edge of each one and briefly dip the bottom of each mould in hot water. Turn each panna cotta out onto a plate. Serve topped with the extra frozen raspberries scattered alongside.

RASPBERRY AND VANILLA PANNA COTTAMakes 8 EASY 1 hr + 6 hrs, to set

WHAT YOU NEEDcanola oil, to grease7 gelatine leaves750ml (3 cups) fresh cream250ml (1 cup) full-cream milk2 tsp vanilla extractpinch salt80g white sugar

RASPBERRY AND VANILLA PANNA COTTA

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Panna cotta can be made in advance and kept in the fridge, covered, for up to 3 days.


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COVER RECIPE


SIP IT SLOWWard off the cold this winter with Joko Rooibos teas! There’s a 100% pure Rooibos and a delicious new array of flavoured Rooibos teas, including Caramel Marula, Chamomile Marula, African Marula and Honeybush. Available at leading supermarkets from R19,99 for a pack of 20 teabags to R54,99 for a pack of 80, there is a flavour for everyone. So, this Mother’s Day, sip your favourite cuppa from the selection. More info at joko.co.za.

Whether it’s convenience or comfort you’re after, we’ve got you covered!COMPILED BY PATIENCE GUMBO-CHIMBETETE AND BELINDA DOS SANTOS

EASY DOES IT A CUT ABOVETop-quality, sustainably sourced, fresh local produce and meats are just a click away with buyfresh.co.za. Here, when you order a particular cut of meat or fish, it isn’t picked off a shelf but cut especially for you. And Buyfresh works with some of the longest- serving, certified free-range farms in SA, which means you get the best-quality food while supporting small-scale farmers and helping to grow small businesses. Buyfresh also supports our environment with reusable packaging and ice packs, along with its drivers taking eco-efficient delivery routes. Currently servicing Cape Town and surrounding areas with same-day delivery on orders made before 10am, Monday to Saturday.

ON THE DOUBLECheckers’ new one-hour grocery delivery service, Sixty60, is heaven-sent! It means you can order groceries and drinks from the Checkers free mobile app at the touch of a button and start preparing them in just 60 minutes! All you need to do is download the Sixty60 app on your iOS or Android device and you’re good to go. You’ll be able to track the status of your order and delivery in real time. Currently available in select areas in Cape Town (Durbanville, Willowbridge, Okavango Crossing, Rondebosch, Kloof Street and Sea Point) and Johannesburg (Melrose and Bryanston), products on the Sixty60 app retail at the same prices as in Checkers stores. Delivery is free for the time being. Go to sixty60.co.za for more.

SUDS UPNamed Nielsen Product of the Year in the Home Care category for 2019, the Jewel range of household products includes tile cleaners, dishwashing liquids and a laminate floor cleaner. A must-try is the Jewel Dishwashing Liquid, which comes in a convenient no-mess, no-fuss, pump-action bottle and is available in Lime & Basil and Pomegranate & Berry at the recommended price of R29,99 for 750ml at leading supermarket retailers. Visit amka.co.za for more product information.

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take the cake

CRUNCHIE CHEESECAKEAs we’re staying home, we asked readers

about the cakes that remind them of time spent in the kitchen with their moms. Here’s a slice of your

life made of sweet baked hugs

RECIPES AND STYLING BY ROBYN TIMSON MOSS

PHOTOGRAPHS BY ROELENE PRINSLOO


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RECIPE FEATURE

CRUNCHIE CHEESECAKEThe crunchies recipe is from Violet R. Hendrie, first published in a compilation to raise funds for dependants of South Africans serving in World War II. It continued to be reissued as Ouma’s Cookery Book of Tested Recipes Serves 10 – 12 A LITTLE EFFORT 4 hrs

WHAT YOU NEED CRUNCHIE BASE250g butter, at room temperature + extra, to grease300g cake flour 450g white sugar 250g oats 200g desiccated coconut 3 tbsp golden syrup 3 tsp bicarbonate of soda4 tbsp boiling water

FILLING900g cream cheese, at room temperature250g castor sugar 3 eggs1 egg yolk 2 tsp lemon juice 4 tsp lemon zest 2 tsp vanilla extract

pinch salt 3 tbsp cake flour 250ml (1 cup) fresh cream

TOPPING230g cream cheese, at room temperature 80ml (⅓ cup) fresh cream 2 tsp lemon zest4 tbsp golden syrup

HOW TO DO IT1 For the crunchie base, in a large bowl rub the butter into the 300g cake flour until it resembles breadcrumbs, then add the sugar, oats and desiccated coconut. In a small bowl, mix together the 3 tbsp golden syrup, bicarbonate of soda and boiling water. Mix the wet and dry ingredients together. Set aside to cool a little. 2 Preheat the oven to 180°C. Grease a 24cm springform cake tin and a 24cm square baking tin. Line the bottom and sides of the square tin with baking paper. Press 750g (2½ cups) of the crunchie mixture into the bottom of the round baking tin. Press the remaining mixture into the square baking tin. Bake in the preheated oven until lightly golden,

20 – 30 minutes. Remove from oven and allow to cool completely. 3 For the filling, in a stand mixer with the whisk attachment, beat together the 900g cream cheese, castor sugar, eggs and egg yolk. Mix in the lemon juice, 4 tsp lemon zest, vanilla extract and salt. Add the 3 tbsp cake flour and mix well before finally stirring in the 250ml (1 cup) fresh cream. 4 Pour the cheesecake mixture onto the cooled crunchie base in the round cake tin and bake in the preheated oven for 45 minutes – 1 hour. To check that it is baked, the filling should have a slight wobble but be set. Turn off the heat and allow the cake to rest in the oven for a further 20 minutes. 5 Remove the cake from oven and allow to cool completely, then refrigerate for 1 hour before preparing the topping. In the stand mixer with a clean whisk attachment, lightly beat together the 230g cream cheese, 80ml (⅓ cup) fresh cream and 2 tsp lemon zest. Spread the mixture over the top of the cake. Cut the crunchies from the square tin into 2 – 3cm squares and place decoratively on top of the cake. Drizzle with the 4 tbsp golden syrup and serve.

MY MOTHER USED TO MAKE THESE CRUNCHIES IN THE BIG OVEN TRAY

AND CUT THEM INTO SQUARESMARK E. PRINGLE


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RECIPE FEATURE

MENTION CAKE AND MOM IN THE SAME SENTENCE AND

IT CONJURES AN IMAGE OF SOFT, LIGHT-TEXTURED

ORANGE CAKETANJA ENGELBRECHT

ORANGE CAKE WITH ORANGE CURD AND ITALIAN MERINGUE

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ORANGE CAKE WITH ORANGE CURD AND ITALIAN MERINGUEServes 12 CHALLENGING 4 hrs

WHAT YOU NEED ORANGE CURD 110g butter, chilled180ml orange juice 3 egg yolks 1 egg 100g castor sugar ¼ tsp salt 2 tbsp cornflour 1½ tsp orange zest 1½ tsp lemon zest 60ml (¼ cup) lemon juice

ORANGE CAKE 350g butter, softened + extra, to grease350g castor sugar4 eggs, whisked450g self-raising flour, siftedzest and juice of 2 large oranges 180ml full-cream milk

ITALIAN MERINGUE210g white sugar 200ml water 2 egg whites orange slices, to garnish (optional)

HOW TO DO IT1 For the orange curd, measure out all the ingredients before you start. Cut the 110g butter into cubes and keep chilled. Warm the 180ml orange juice slightly in the microwave. Bring a pot half filled with water to a simmer over medium heat. Select a large metal/ glass bowl that fits snugly on top of the pot, but does not touch the water. Before placing the bowl over the heat, add the egg yolks, egg, 100g castor sugar, salt, cornflour, orange and lemon zests, and whisk until light and fluffy – the sugar should be almost dissolved. Slowly add the orange and lemon juices into the mixture, whisking continuously. 2 Place the bowl over the pot of simmering water and stir continuously until the mixture thickens, 8 – 10 minutes. The curd is ready when it coats the back of a spoon. Remove from heat and gradually add the chilled butter cubes, whisking to make sure each piece is well incorporated before adding the next. The curd will continue to thicken as it cools. Once all the butter is mixed in, strain the mixture through a sieve to remove the zests and any lumps. It should have a velvety consistency. Store the curd in a covered container in the fridge until needed. 3 For the cake, preheat the oven to 180°C. Grease and line the base and sides of 2 x 20cm springform cake tins with baking paper. In a stand mixer with the whisk attachment, cream together the 350g butter and 100g of the 350g castor sugar. Add the whisked eggs, a little at a time, while beating

continuously. Fold in the flour and orange zest. Stir in the milk. The batter should have a soft consistency. Divide the mixture between the cake tins and bake in the preheated oven until risen, golden and a metal skewer inserted into the centre of each cake comes out clean, 40 – 50 minutes. 4 Dissolve the remaining 250g castor sugar in the juice from the 2 large oranges. Prick the hot cakes all over with a fork and pour over the juice mixture. Leave to cool in the tins.5 For the Italian meringue, in a small saucepan on high, heat the 210g sugar and water, stirring until the sugar has dissolved. Bring to the boil and cook for 12 minutes. Remove from heat. 6 In the stand mixer fitted with a scrupulously clean and dry whisk attachment and bowl, beat the egg whites until stiff peaks form. With the whisk running, pour the hot syrup into the egg whites in a thin, steady stream, whisking until the meringue is thick and glossy. Set aside while you assemble the cake. 7 Remove the cakes from the tins. If rounded tops have formed, slice them off with a bread knife so the tops are completely flat. Stack the cakes on a serving plate, generously spreading the inside layer and top of the cake with orange curd. Using a spoon, dollop and spread the meringue on the top of the cake. Use a chef’s blowtorch to brown the meringue. Garnish the top of the meringue with a few orange slices, if desired, and serve immediately.

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BAR-ONE CHOCOLATE CAKE

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BAR-ONE CHOCOLATE CAKEServes 12 A LITTLE EFFORT 2 hrs

WHAT YOU NEEDGANACHE220g Bar-One, chopped into bite-size chunks 280g best-quality 70% cocoa dark chocolate, roughly chopped 350ml fresh cream

CAKE600g cake flour 3 tsp bicarbonate of soda 4 tsp baking powder2 tsp salt 2 tsp instant espresso powder (not instant granules)150g (1½ cups) cocoa powder 4 eggs 840g sugar 500ml (2 cups) buttermilk240g butter, melted + extra, to grease4 tsp vanilla extract500ml (2 cups) boiling water

TOPPING2 x 55g Bar-Ones, sliced diagonally pomegranate rubies, to decorate

HOW TO DO IT1 For the ganache, place the 220g Bar-One, dark chocolate and fresh cream in a large metal/glass bowl over a pot of simmering water. Slowly allow the chocolate to melt, stirring occasionally, until the mixture comes together and is smooth and glossy. Refrigerate the ganache for about 1 hour, until the mixture has thickened but is still spreadable. 2 For the cake, preheat the oven to 175°C. Grease and line the bases and sides of 4 x 24cm springform cake tins with baking paper. In the bowl of an electric mixer fitted with the whisk attachment, combine the cake flour, bicarbonate of soda, baking powder, salt, espresso powder and cocoa powder. Whisk well on a low speed to combine. Set aside. 3 In a separate bowl, with a clean whisk, cream together the eggs, sugar, buttermilk, melted butter and

vanilla extract. Combine the wet and dry ingredients and stir until smooth. Carefully pour the boiling water into the mixture and mix until combined. The batter will be very runny but don’t worry as that’s what makes it a gloriously moist cake.4 Divide the batter among the prepared cake tins and bake in the preheated oven until a metal skewer inserted into the centre of each cake sponge comes out just clean, 35 – 40 minutes. Remove from oven and allow to cool completely in the tins. 5 Remove the cakes from the tins. Place one layer on a serving plate, spread generously with ganache and top with the second layer. Repeat. Use the remaining ganache to cover the top and sides of the cake with a spatula or palette knife. Decorate the top of the cake with 2 x 55g sliced Bar-Ones and pomegranate rubies.

OH BOY, MOM LOVED BAR-ONES

ANTOINETTE JORDAAN

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COFFEE CAKE! BECAUSE IT’S OUR FAMILY FAVE

ROBYN TIMSON MOSS

COFFEE CAKE

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COFFEE CAKEServes 12 A LITTLE EFFORT 3 hrs 30 mins

WHAT YOU NEED PECAN BRITTLE250g pecan nut halves 450g white sugar

COFFEE CAKE400g butter + extra, to grease4 tbsp instant espresso powder (not instant granules)125ml (½ cup) boiling water 420g castor sugar 8 eggs 470g cake flour 3 tsp baking powder 3 tsp vanilla extract400g plain double-cream/ Greek yoghurt

COFFEE ICING280g butter, at room temperature 560g icing sugar 2 tsp vanilla extract 2 tsp instant espresso powder (not instant granules) dissolved in 1 tbsp warm water, cooled 1 sheet edible gold leaf, to decorate

HOW TO DO IT1 For the pecan brittle, line a large, flat baking sheet with baking paper and spread the pecan nuts evenly over. Pour the sugar into a large non-stick pan on low heat and allow to melt, stirring as little as possible. Once melted and a rich caramel colour,

quickly pour over the pecan nuts in an even layer, tilting the baking sheet around so the caramel spreads as thinly and evenly as possible. Place in a cool, dry place to set. Once set, break into rough triangular shards. 2 For the coffee cake, preheat the oven to 180°C. Grease and line the base and sides of 3 x 20cm springform cake tins with baking paper. In a mug, dissolve the 4 tbsp instant espresso powder into 125ml (½ cup) boiling water. Set aside to cool. 3 In an electric stand mixer with the whisk attachment, cream the 400g butter and castor sugar until light and fluffy, using a spatula to scrape down the mixture. With the motor still running on a medium speed, add the eggs 1 at a time, incorporating well after each addition.4 Away from the mixer, sift the flour and baking powder into the butter and egg mixture and gently fold together. Add the cooled coffee and 3 tsp vanilla extract to the plain double cream/Greek yoghurt. Stir together well and then fold into the cake mixture. 5 Divide the batter equally among the cake tins. Bake in the preheated oven for 45 minutes – 1 hour. The cakes are ready when a metal skewer inserted in the centre comes out clean. Allow the cakes to cool in the tins for a few minutes before turning out onto wire cooling racks to cool completely. 6 For the icing, place the 280g butter in an electric mixer fitted with a clean

whisk attachment and whip until it softens and loosens up a little. Sift in the icing sugar and whisk until light and fluffy, using a spatula to scrape down the mixture. Add the 2 tsp vanilla extract and mix. Remove 1 cup of icing from the bowl and set aside. This is the white icing to create the ombre effect on the cake. 7 Beat the cooled 2 tsp instant espresso powder dissolved in 1 tbsp warm water into the rest of the icing. 8 To assemble, use a bread knife to slice off rounded tops that may have formed on the cakes so the tops are completely flat. Place the first layer on a cake board or cake turntable and top it with a few spoonfuls of the coffee icing. Spread evenly. Repeat with the second and third layers. Once all the layers are stacked, use a palette knife to cover the whole cake in a thin, even layer of coffee icing. Don’t worry if some of the cake shows through as this is only the crumb coat and is there to help you achieve a smooth and even, crumb-free final result. Place the cake in the fridge and allow to set until the icing has hardened. 9 To finish decorating the cake, ice around the sides of the bottom half with coffee icing. Ice the top half with the reserved vanilla icing. Using a long palette knife or cake scrapers, spin the cake around while smoothing the sides to create an even, blended ombre look. Cover the top of the cake with coffee icing and decorate with pecan brittle shards. Use tweezers to add pieces of gold leaf to the cake.

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VANILLA CAKE

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VANILLA CAKEServes 12 A LITTLE EFFORT 3 hrs

WHAT YOU NEED CARAMEL180g butter 1 tbsp vanilla extract650g muscovado sugar 190ml fresh cream 190ml full-cream milk juice of 1 lemon

VANILLA CAKE 400g butter, at room temperature420g castor sugar 8 eggs 470g cake flour 3 tsp baking powder 3 tsp vanilla extract530g plain double cream/ Greek yoghurt

TOPPING 500ml (2 cups) fresh cream, whipped

HOW TO DO IT1 For the caramel, combine the 180g butter, 1 tbsp vanilla extract and remaining caramel ingredients, except for the lemon juice, in a saucepan over low heat and simmer, whisking constantly, until thickened and no longer watery, 10 – 15 minutes. Remember that caramel thickens as it cools. Remove from heat and whisk in the lemon juice – this will stop the caramel from crystallising. Set aside in a sealed container while you make the cake.2 For the vanilla cake, preheat the oven to 180°C. Grease and line the base and sides of a 24cm and an 18cm springform cake tin with baking paper for a tiered effect, or choose one size, if you prefer.3 In a stand mixer with a whisk attachment, cream together the 400g butter and castor sugar until light and fluffy. With the motor still running on medium, add the eggs 1 at a time,

incorporating them well after each addition. 4 Away from the mixer, sift the cake flour and baking powder into the butter and egg mixture and gently fold it in. Add the 3 tsp vanilla extract to the plain double cream/Greek yoghurt, stir together well and fold into the cake mixture. 5 Divide the mixture among the cake tins and bake for 40 minutes. The cakes are ready when a metal skewer inserted in the centre comes out clean. Allow the cakes to cool in the tins for a few minutes before turning out onto wire cooling racks. 6 To assemble, use a bread knife to slice off rounded tops that may have formed on the cakes so the tops are completely flat. Slice horizontally through the two layers to create 4 even layers. Sandwich the layers with caramel and whipped cream, allowing it to ooze a little out of the sides. Serve immediately.

MY MOM INSISTS THE SIMPLE FLAVOURS OF VANILLA, CARAMEL

AND CREAM ALWAYS MAKE THE MOST DELICIOUS CAKE

RENUKA LALIBAHADUR

RECIPE FEATURE


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MY DAILY AFFIRMATIONCalm down – this too shall pass!

FAVOURITE COOKBOOK OF THE MOMENTI just adore the recipes and cookbooks by Diana Henry. I’m currently reading How to Eat a Peach, which has beautifully compiled menus for just about every occasion. The food is simple and the flavour combinations are so different.

MOST USED UTENSILS IN MY KITCHENMy chef’s knife, proper springy tongs and my microplane grater.

MOST TREASURED POSSESSIONWell they’re not exactly possessions, but my kitty cats – they’re my best friends.

Based in Johannesburg, this highly skilled chef, food stylist and former restaurateur is

a first-time mom-to-be, who created the magnificent Mother’s Day cakes on page 4

robyn timson moss5 MINUTES WITH

MY EARLIEST MEMORY OF FOOD IS

Peering over the edge of the adults’ table at

a lunch party and being bitterly disappointed with the hot dogs and mac ’n

cheese on offer to the kids. I wanted oysters too!

FAVOURITE THING TO DO ON MOTHER’S DAY? Champagne and a massage with Mom.

MOST-USED UTENSILS IN MY KITCHENMy chef’s knife, proper springy tongs and my microplane grater.

PREGNANCY TASTES LIKEEarly on it tasted like a tin can and all I could stomach were rice cakes.

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OH LA LA...Even discerning felines will be bowled over by Bon Appétit, the new super-premium wet cat food range. Made from the finest ingredients, it offers the ideal balance of essential nutrients to meet 100% of your cat’s daily needs. Expertly prepared in a selection of scrumptious flavours, Bon Appétit comes in two textures: Creamy Mousse and Chunky Paté. Bon Appétit Creamy Mousse is available in four options – Salmon & Shrimp, Chicken & Turkey, Chicken & Liver and Tuna & Ocean Fish – in 85g tins of tender, bite-sized morsels marinated in savoury juices and cooked to perfection. Bon Appétit Chunky Paté is finely ground yet still blissfully smooth like paté. Available in 100g trays, this variant comes in Salmon, Chicken & Vegetables and Kitten Paté with Chicken. Find at leading supermarkets for the recommended retail price of R17,99 per 85g tin of Bon Appétit Creamy Mousse and R21,99 per 100g tray of Bon Appétit Chunky Paté. Visit bonappetit.co.za or call 011-571-5300 for further product details.

PET’S POZZIE

At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readersCOMPILED BY MARION GARASSINO

Mommy’s littleFUR BABY

HAVE A FLING!Love throwing the ball for your best canine buddy but hate getting slobber on your hands and drool dangling off your eyelashes after you’ve flung the ball for the 10th time? Then the Red Dingo Flingo Mudguard classic is for you! It’s a unique ball-thrower with a protective cover – the ball rests inside the plastic cover and when you fling it, out flies the ball for Fido to fetch! And because the plastic cover sits at the end of a long plastic wand, it’s easier to throw the ball further and for longer – no more tired arms and short throws, much to your doggie’s delight! You can also scoop up the ball in the cover, making handling and storing simple and clean. The Flingo is made to withstand heavy use and, even though it’s designed to hold the Red Dingo Rocket Ball, it also fits regular-sized tennis balls. The Red Dingo Flingo Mudguard is available online at @home.co.za for R319, and at select pet stores.

SLEEPING BEAUTYWe all know how it feels to sleep on an uncomfortable bed, and it’s no different for animals. Our doggies give us so much love and joy, and they deserve maximum comfort. Why not give your canine companion a wonderful night’s sleep every night with this gorgeous Sealy Orthopaedic Lux Mattress Dog Bed? It’s made with Quad Element Foam for ultimate comfort and support, and offers therapeutic support for dogs of all ages, especially those with arthritis or joint and bone problems. The Certipur foam is free from mercury, lead, heavy metals and formaldehyde, so it’s absolutely safe for your dog. The Pro-Charcoal base helps to absorb odours, and the cover is removable and machine-washable. Stocked by petheaven.co.za in various sizes, from R1 599.

tropical tonic

After long weeks of lockdown, this coastal home north of Durban is an entertainer’s dream –

and a muse to loud, lively, food-fuelled holiday goals for the rest of us!

TEXT BY LIZ MORRIS PRODUCTION BY SVEN ALBERDING PHOTOGRAPHS BY LAR GLUTZ/BUREAUX


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Set on a steep site, within a verdant tropical landscape where summers are humid and hot, and winters blissfully sunny and temperate,

this tranquil hideaway draws you in, propelling you almost immediately towards a wall of black-painted clad stone in the rear courtyard room.

It’s a gathering place, somewhere to spread out platters of salad, laugh uproariously around a family roast and sip wine with a board of local cheeses while the sun fades.

This space – sheltered from the elements and with its back to the sea view – feels dusky and seductive: it’s pretty much the antithesis of expected beach house decor 101, yet it turns out to be the most socially popular of the whole compound. “We wanted to make it feel like a muted and cosy retreat, the domestic equivalent of sheltering in the shade of a huge tree, almost like an alter ego of the other living areas, which, with their bleached palette, definitely communicate a sun, sand and surf blitheness,” explains decorator Robyn Constantinou.

It is not always the case that a home is designed and decorated from scratch to completion by a duo of architect and decorator colleagues for family friends, but it was the case here. And the result is a focused vision from the tight-knit team of Robyn and architect Lisa Rorich, who both played an intrinsic role in creating the special atmosphere and aesthetic of this completed project.

And the genesis of the black stone wall? “It was white to begin with,” Robyn recalls, “and then Lisa and I looked at it and thought no way. It jarred, it was too Mykonos.” Painting the surface black – not jet black, but a more mercurial, cast-iron black – gave the room an earthy and grounded focus which, in turn, invited bold upticks of decorative language and colour contrast. Cue a 2,5m-long sofa in kingfisher blue, which faces the lush, leafy garden via huge, sliding slatted doors, and a round, four-seater, marble-topped table at which the home’s wine-connoisseur owners gather in the evenings.

DECORATOR ROBYN CONSTANTINOU (LEFT) AND ARCHITECT LISA RORICH

THE HOME’S TIMBER-CLAD EXTERIORS ADD TO THE CONTEMPORARY BARN-LIKE FEEL OF THE STRUCTURES IN THE TROPICAL, COASTAL LANDSCAPE


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IN THE REAR COURTYARD ROOM, THE FLOOR IS MADE FROM DRIVEWAY-PAVING BRICK LAID IN A HERRINGBONE PATTERN, WHICH IS EXTENDED FROM THE OUTDOORS IN. CUSHIONS ON TWO TIMBER-FRAMED OCCASIONAL CHAIRS FROM THE GATEHOUSE AT MAVROMAC ARE IN A PRINTED LINEN BY JIM THOMPSON FABRICS (JIMTHOMPSON- FABRICS.COM)

THE OPEN-PLAN KITCHEN IS ANCHORED BY A BROAD CENTRAL ISLAND, WHICH ACCOMMODATES A HOB, OVEN AND PREP SINK, PLUS CONCEALED STORAGE UNDERNEATH AND A FLANK OF EXPOSED STORAGE SHELVES IN THE ADJACENT DINING SPACE FINISHED IN COLOURS THAT REFER TO THE KITCHEN’S PALETTE

BEHIND THE ISLAND IN THE KITCHEN, THERE IS WOOD-CLAD CABINETRY FOR STORAGE AND A PREP STATION FOR APPLIANCES AND COFFEE-MAKING


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Designing for the way the owners wanted to live here on holiday was a key driver for the interiors throughout. “They didn’t want a highly styled layering of composed collections and tablescapes,” says Robyn. A fuss-free, fit-for-purpose tableau has obvious benefits for a second home, but it can often be at the expense of character. However, Lisa and Robin soundly trounced that possibility with their cohesive and combined approach to the project, knowledge of the owners’ lifestyle and understanding of the climate. “The details, interest and information had to be in the architecture, the fixtures, wall features and furniture,” Robyn explains. “The design of this was absolutely making sure those aspects did all the work.”

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THE DINING AREA, WITH A SOLID TIMBER TABLE FROM WEYLANDTS AND HIGH-BACK CHAIRS FROM THE GATEHOUSE AT MAVROMAC, SLIP-COVERED IN A NATURAL LINEN, FORMS PART OF THE MAIN LIVING SPACE AND OPENS OUT ONTO THE COURTYARD

CLAD IN WHITE TIMBER, THE MAIN LIVING AND DINING SPACE FEATURES A BONE-COLOURED, LINEN-UPHOLSTERED MODULAR SOFA, CUSHIONS IN FABRIC BY PIERRE FREY (PIERREFREY.COM/EN/), AN ORGANICALLY SHAPED COFFEE TABLE MADE FROM A SOLID PIECE OF WOOD, AND AN OAK AND LEATHER ARMCHAIR FROM WEYLANDTS (WEYLANDTS.CO.ZA). THE ARTWORK, WHICH INSPIRED THE PALETTE OF THIS SEATING AREA, IS BY MICHAEL TAYLOR FROM CAPE TOWN GALLERY WHAT IF THE WORLD (WHATIFTHEWORLD.COM)

DETAIL OF A STRELITZIA NICOLAI FLOWER, TYPICAL OF – AND NATIVE TO – THE KWAZULU-NATAL REGION OF SOUTH AFRICA


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It’s a big house: there are five bedrooms in two timber-clad, barn-style structures with several white-painted living areas and outdoor decks and enclosed verandas connecting them. The spaces feel lofty, open, airy – you need this in the cloying summer climate – but the scale is still human, with compelling flow created by a continuous use of natural materials between the exterior and interior architecture.

“We used timber cladding on a lot of the outside walls because it weathers so beautifully, but also brought it indoors on the same vertical plane which, when all the doors are open, bands the spaces together as one in nature and not simply as inside and outside rooms. I really feel you get more living out of a home this way,” says Lisa.

And certainly, surface textures distinguish the project, imbuing it with a contemporary clarity. Robyn and Lisa worked closely on the

IN THE SPARE BEDROOMS, THE BRIEF WAS FOR QUIET, NATURAL TONES. DECORATOR ROBYN CONSTANTINOU USED SAND-COLOURED TIMBER FLOORS THROUGHOUT WITH LOOSE-LAID COIR MATTING AND HEADBOARDS UPHOLSTERED IN A LATTICE PATTERN TO TURN UP THE TEXTURAL ASPECT. FOR EVEN MORE SENSORY IMPACT, SWATHES OF MUSHROOM- COLOURED LINEN CURTAINS (FABRIC FROM MAVROMAC) WERE USED FOR PRIVACY BETWEEN THE BATHING AND SLEEPING ZONES, INSTEAD OF DOORS

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STRIKING GREEN ZELLIGE TILES FROM SOUTHERN ART CERAMICS (VLVLK.COM), APPLIED IN A VERTICAL BROKEN BOND PATTERN, ARE A FEATURE OF THE GUEST BATHROOM


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THE OUTDOOR ROOF DECK HAS ACCESS TO THE POOL AND HUGE VISTAS OF LUSH VEGETATION AND THE INDIAN OCEAN BEYOND

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interior finishes from the word go, electing to paint some cladding white to invite more crispness and light into the kitchen living area – where the ceilings were similarly clad – as well as in the

bedrooms and the interleading stairwells. But the allure of those black walls, both inside and out, is mesmerising for sophisticated entertaining and simply celebrating life!


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AND A COCKTAIL7 DAYS

7 dishesYour one-stop, one-shop dinner inspiration! Each month,

we’ll lighten your load with a menu for a week in one basketRECIPES, STYLING AND PHOTOGRAPHS BY HEIN VAN TONDER

SCHOOL-NIGHT DINNERS1 Coconut and prawn curry

2 Rump steak sandwich with chimichurri and red onion pickle 3 Soya and ginger tofu salad with fresh pear

4 Instant pork ramen

IT’S THE WEEKEND, BABY!5 Baked pasta shells with slow-roasted tomato sauce and basil pesto

6 Sherry and pear spritz7 Za’atar and lemon roast chicken

8 Pear and ginger clafoutis

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TO SERVEsmall handful fresh basil leaves small handful fresh coriander leavessteamed ricelime wedgesfresh chilli, chopped (optional)

HOW TO DO IT1 Heat the oil in a large saucepan over medium heat. Add the onion, ginger and garlic and cook, stirring occasionally, until softened and starting to caramelise, about 7 minutes.2 Add the miso and fish sauce and cook, stirring frequently, for another 5 minutes. Add the coconut milk. Half-fill the coconut milk tin with water and add to the saucepan. Bring to the boil and cook for 5 minutes.3 Reduce the heat to medium-low, add the prawns and simmer until the prawns are cooked, about 5 minutes. Remove from heat and stir in the spinach and lime juice. Taste to check if you need to add more fish sauce or lime juice. You can also add more water for a thinner consistency.4 Serve topped with the fresh herbs, with steamed rice alongside as well as lime wedges for squeezing and chopped fresh chilli if you want a little heat.

RUMP STEAK SANDWICH WITH CHIMICHURRI AND RED ONION PICKLE Makes 4 EASY 40 mins

WHAT YOU NEEDRED ONION PICKLE60ml (¼ cup) rice vinegar2 tbsp castor sugarlarge pinch sea salt flakes1 medium red onion, thinly sliced

CHIMICHURRI5g fresh coriander5g fresh parsley5g fresh oregano1 small garlic clove, peeled and mashed2 tbsp olive oil2 tsp rice vinegarsalt and freshly ground black pepper

STEAK SANDWICHES2 rump steaks, about 750g in total1 tbsp olive oil8 slices ciabatta/sourdough bread, lightly toasted8 butter lettuce leaves8 slices mature Cheddar matchstick fries, to serve

HOW TO DO IT1 For the red onion pickle, place the 60ml (¼ cup) rice vinegar, sugar and large pinch of salt in a small bowl. Stir to dissolve the sugar. Add the onion and toss to combine. Set aside to pickle for about 15 minutes, stirring every few minutes.2 For the chimichurri, finely chop the herbs and place in a small bowl with the garlic. Add the 2 tbsp olive oil and 2 tsp rice vinegar. Season to taste with salt and freshly ground black pepper. Stir to combine. Taste and adjust the oil, vinegar and salt, as desired.3 For the steak sandwiches, preheat a griddle pan on high heat. Rub the steaks with the 1 tbsp olive oil. Chargrill the steaks until cooked to your liking. Remove from heat and allow to rest for 5 minutes before slicing.

COCONUT AND PRAWN CURRYServes 4 EASY 30 mins

WHAT YOU NEED2 tbsp vegetable oil1 red onion, halved and thinly sliced2 tbsp ginger, freshly grated3 garlic cloves, peeled and crushed3 tbsp red miso2 tsp fish sauce + extra, to taste if needed1 x 400ml tin full-cream coconut milk500g sustainably sourced uncooked prawns, shelled and deveined (we used SPAR Argentinian Queen Prawns)200g baby spinach1 tbsp fresh lime juice + extra, to taste if needed

COCONUT AND PRAWN CURRY

RUMP STEAK SANDWICH WITH CHIMICHURRI AND

RED ONION PICKLE

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4 To assemble, spread 4 slices of toasted ciabatta/sourdough with the chimichurri. Divide the lettuce, Cheddar and sliced steak among the sandwiches. 5 Drain the pickled red onion and add a little to each sandwich. Top with the remaining 4 slices of toasted ciabatta/sourdough. Serve with the matchstick fries and remaining red onion pickle.

SOYA AND GINGER TOFU SALAD WITH FRESH PEARServes 4 EASY 30 mins

WHAT YOU NEEDTOFU SALAD350g extra-firm tofu2 tbsp peanut oil, to fry80g mixed lettuce leaves 1 small cucumber, sliced into ribbons using a vegetable peeler2 crunchy fresh pears, cored and sliced 2 tbsp combined black and white sesame seeds

SOYA AND GINGER SAUCE3 cloves garlic, peeled and crushed1 tbsp ginger, peeled and freshly grated1 large spring onion, white and green parts separated and thinly sliced2 tbsp light soya sauce2 tbsp brown rice syrup/honey2 tbsp sesame oil + extra, to drizzle2 tsp rice vinegar2 tsp Gochujang Korean chilli paste (find online and at select Asian supermarkets)1 tbsp water

HOW TO DO IT1 Lightly press the tofu between two pieces of paper

towel to get rid of most of the moisture. Cut the tofu into 2cm cubes.2 For the soya and ginger sauce, whisk together the garlic, ginger, white part of the spring onion, soya sauce, brown rice syrup/honey, 2 tbsp sesame oil, rice vinegar, chilli paste and water. Set aside.3 Heat the peanut oil in a heavy-based frying pan over high heat until very hot. Fry the tofu cubes until golden and crispy on all sides, 5 – 8 minutes. Place the tofu on paper towel to absorb excess oil.4 Add the soya and ginger mixture to the pan. Stir well. Reduce heat, add the fried tofu and cook until the sauce is glossy and the tofu is coated. Remove from heat and set aside.5 To assemble, place the lettuce on a serving plate. Top with the tofu and sauce. Add the cucumber ribbons, fresh pear slices and green part of the spring onion. Sprinkle with the sesame seeds and drizzle with a little extra sesame oil. Serve immediately.

INSTANT PORK RAMENServes 4 EASY 30 mins

WHAT YOU NEED220g medium wholewheat egg noodles/ramen noodles of your choice2 tbsp vegetable oil3 garlic cloves, peeled and crushed2 spring onions, white and green parts separated and thinly sliced50g red miso1L (4 cups) chicken stock, warm1 tbsp fresh ginger, finely grated500g best-quality pork sausages, casings

removed and discarded1 tbsp Gochujang Korean chilli paste (find online and at select Asian supermarkets)2 tbsp rice vinegar60ml (¼ cup) light soya sauce1 tsp sesame oil

TO SERVE4 soft-boiled eggs, peeled and halvedsesame seeds nori (dried seaweed) fresh chilli, sliced

HOW TO DO IT1 Cook the noodles according to packaging instructions. Set aside.2 Heat 1 tbsp of the vegetable oil in a saucepan over medium heat. Add the garlic and white part of the spring onion and cook for 5 minutes. Add the miso and stock and bring to a slow simmer.3 Meanwhile, heat the remaining 1 tbsp vegetable oil in a separate pan over medium-high heat. Add the ginger and fry, stirring, for 1 minute. Add the pork

SOYA AND GINGER TOFU SALAD WITH FRESH PEAR

INSTANT PORK RAMEN

sausage meat, breaking it up with a wooden spoon. Cook, stirring occasionally, until the pork is crispy and golden brown, about 10 minutes.4 To the miso broth, add the Gochujang Korean chilli paste, rice vinegar, soya sauce and sesame oil.5 Divide the noodles and pork among 4 bowls. Top with the broth and serve garnished with the eggs, sesame seeds, nori, fresh chilli and green part of the spring onion.

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BAKED PASTA SHELLS WITH SLOW-ROASTED TOMATO SAUCE AND BASIL PESTOServes 6 EASY 5 hrs

WHAT YOU NEEDSLOW-ROASTED TOMATOES 2kg tomatoes, halved3 red peppers, seeded and quartered4 garlic cloves, peeled and crushedfew sprigs fresh oreganosea salt flakes and freshly ground black pepper 125ml (½ cup) extra-virgin olive oil

PASTA SAUCE2 tbsp olive oil1 red onion, finely diced1 tsp dried chilli flakes + extra, to taste if needed6 anchovy fillets70g tomato paste

BAKED PASTA350g pasta shells (conchiglioni)150g mozzarella, grated100ml fresh basil pesto, to servefresh basil leaves, to garnish

HOW TO DO IT1 For the slow-roasted tomatoes, preheat the oven to 165°C. Place the tomatoes, cut side up, in a large baking dish. Add the peppers, garlic and oregano. Season well with sea salt flakes and freshly ground black pepper and pour over the 125ml (½ cup) extra-virgin olive oil. Roast in the preheated oven until soft and starting to shrivel, 3 hours 30 minutes.2 For the pasta sauce, heat the 2 tbsp olive oil in a large, heavy-based saucepan over low heat. Add the onion and chilli

flakes and cook until the onion is soft but not brown, about 15 minutes. 3 Add the anchovy fillets and stir until they have melted into the onion, about 5 minutes. Add the tomato paste and cook for another 5 minutes. Make sure the ingredients are well combined.4 Add the slow-roasted tomatoes and simmer, stirring once in a while, until the sauce has thickened and slightly reduced, 30 minutes. Taste and adjust the seasoning, adding more chilli if needed.5 Increase the oven temperature to 180°C. Cook the pasta according to packaging instructions until just al dente. Drain. 6 To assemble, spoon a few ladles of sauce into a large baking dish. Add all the pasta shells and spoon the remaining tomato sauce over the pasta, making sure the sauce gets into the shells and they are well coated. Sprinkle with the mozzarella and bake in the preheated oven until the sauce is bubbling and the cheese has melted, about 30 minutes. Serve hot drizzled with the basil pesto and garnished with the fresh basil leaves.

BAKED PASTA SHELLS WITH SLOW-ROASTED TOMATO SAUCE

AND BASIL PESTO

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BASIL 1 & 5

CHILLI 1 & 4

CORIANDER 1 & 2

GARLIC CLOVES 1, 2, 3, 4, 5 & 7

GINGER 1, 3, 4 & 8LEMONS

6 & 7OREGANO

2 & 5PEARS 3, 6 & 8

RED ONION 1 & 2

SPRING ONION 3 & 4

To avoid wastage, the following fresh

ingredients are used in more than one recipe in your weekly menu – for ease of reference,

please see the numbered recipes on the opening

page of this feature (page 22):

SHERRY AND PEAR SPRITZServes 6 EASY 20 mins

WHAT YOU NEEDlemon wedge, to decoratewhite sugar, to decorate60ml (¼ cup) simple syrup (see foodandhome.co.za for a recipe)60ml (¼ cup) Sherry6 large pieces lemon peel2 pears, cored and sliced into 12 wedges1 x 750ml bottle Prosecco

HOW TO DO IT1 Decorate 6 tumblers by wiping a lemon wedge around each rim and dipping in the sugar to coat. 2 Spoon 2 tsp simple syrup into each glass.3 Divide the Sherry among the glasses and stir.4 Rub the lemon peel gently between your fingers to release the oils and drop a piece into each glass. Allow to infuse for a few minutes.5 Divide the pear wedges among the glasses and top up with Prosecco. Serve immediately.

SHERRY AND PEAR SPRITZ

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ZA’ATAR AND LEMON ROAST CHICKENServes 4 EASY 1 hr 30 mins + 12 hrs, to marinate

WHAT YOU NEEDBUTTERMILK MARINADE500ml (2 cups) buttermilk zest and juice of 1 lemon3 large garlic cloves, bashed3 tbsp olive oil

ROAST CHICKEN1 fresh chickensea salt flakes and freshly ground black pepper 2 tsp ground cumin50g (½ cup) za’atar (find at woolworths.co.za and select spice stores) 2 fresh lemons, washed and halved1 tbsp olive oilpotato wedges, to servegarden salad, to serve

HOW TO DO IT1 For the marinade, mix the buttermilk, zest and juice of 1 lemon, bashed garlic and 3 tbsp olive oil in a small bowl. 2 Season the chicken inside and out. Place the chicken in a large freezer-proof bag and add the buttermilk marinade. Seal well and turn the bag over a few times so that the mixture coats the chicken inside and out. Refrigerate for at least 12 hours.3 Remove the chicken from the fridge 1 hour before you

intend roasting it, so it can come to room temperature. Preheat the oven to 200°C.4 Remove the chicken from the bag and wipe off the buttermilk marinade. Discard the marinade. Place the chicken in a roasting tray. In a small bowl, combine the ground cumin and za’atar. Coat the chicken all over with ½ the za’atar spice, packing on any that falls off. Place a lemon half into the cavity of the chicken and tie the legs together with kitchen twine.5 Drizzle the chicken with the 1 tbsp olive oil, arrange the remaining lemon halves around the bird and roast in the preheated oven until the juices run clear when the chicken is pierced at the thickest part of the thigh or the internal temperature reaches 75°C.6 Remove the lemon from the cavity. Discard. Allow the chicken to rest for about 10 minutes, then coat with the remaining za’atar. Serve immediately with the roasted lemon halves alongside for squeezing, a dish of potato wedges and a garden salad.

ZA’ATAR AND LEMON ROAST CHICKEN

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FOR MORE WEEKLY

MENUS, VISIT FOODANDHOME.CO.ZA

ONLINE BONUS!

PEAR AND GINGER CLAFOUTISServes 4 EASY 45 mins

WHAT YOU NEED20g butter, melted + extra, to grease2 large eggs3 tbsp castor sugar + extra, to sprinkle1 tsp vanilla extract1 heaped tbsp cake flour60ml (¼ cup) full-cream fresh milk90ml whipping cream + extra, softly whipped, to serve1 tsp ginger, freshly gratedlarge pinch sea salt2 ripe pears, cored and sliced 30g (¼ cup) blueberries, fresh/frozen

HOW TO DO IT1 Preheat the oven to 180°C. Grease a shallow baking dish with the extra butter and sprinkle with the extra castor sugar, shaking the sugar around the base and sides so they are evenly coated. Tip out and discard excess sugar.2 In a large bowl, whisk together the eggs, 3 tbsp castor sugar and vanilla extract until fluffy. Add the flour and whisk until smooth. Slowly incorporate the milk, 90ml whipping cream, ginger, salt and 20g melted butter. Pour the batter into the prepared baking dish.3 Place the pears in a pattern in the batter and sprinkle the blueberries on top. Bake in the preheated oven until golden brown and the top is slightly domed, 30 – 35 minutes. Sprinkle with extra castor sugar and serve warm with the softly whipped cream.

PEAR AND GINGER CLAFOUTIS

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