Archive for the ‘Lifestyle’ Category
by Amanda on Feb 23rd, 2012
In an article for The New Age, Clayton Swanepoel speaks to food blogger Sarah Graham about the release of her debut recipe book, Bitten, which, she says, realises her belief that “anyone can cook delicious, wholesome food.” The New Age also shares a recipe for Graham’s “Why-he-married-me bacon pasta”, extracted from the book.
Blogging has changed the way the world looks at publishing and writing. What’s fantastic is that as a result we have access to rich personalities and recipes we may not have had access to otherwise.
Sarah Graham is one such individual. Her debut recipe book, Bitten, is a way for anyone who loves food but knows little about cooking to learn to prepare and to enjoy some delicious food.
“I have spent countless hours in the kitchen indulging in this passion, and blogging about it,” Graham says. “So this book is an extension of my delight in sharing my discoveries and my conviction that anyone can cook delicious, wholesome food.”
Book details
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by Amanda on Feb 22nd, 2012
Coming this March from Struik Lifestyle, The Vegetarian Kitchen by Mellissa Bushby:
This beautifully illustrated cookbook features over 100 delicious vegetarian and lactose-free meals and is aimed at anyone who wants to eat meat-free, whether it’s once a week, for a month or for life. The simple, healthy and wholesome recipes include soups, hearty main meals, easy-to-bake breads and delectable desserts.
The Vegetarian Kitchen includes a comprehensive introduction to vegetarian and dairy-free cooking, as well as some background information on lactose intolerance and how to stock a vegan pantry. You will be inspired by the food photography, as well as by Mellissa’s beautiful illustrations and easy-to-prepare recipes as she leads you on an appetising journey through her kitchen to a healthier way of eating and enjoying food.
Contents: Preface; Introduction; Essential store cupboard; Light meals & sides; Salads & soups; Main meals; Breads; Cakes & bakes; Desserts & sweets; Drinks; Sauces, spreads & dips; Store-cupboard staples; The Home herbalist; Index
About the author
Mellissa Bushby is a talented pen and ink illustrator and freelance writer living in Nelspruit, Mpumalanga with her husband Lorne and sons Rayne & Gelyn. She and her family are vegetarians.
Book details
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by Amanda on Feb 21st, 2012
Longevity Magazine has provided its readers with two delicious recipes excerpted from Callie Maritz and Mari-Louis Guy’s Cakebread, Pudding & Pie.
The first recipe is for Summer Vegetable Tart and the second is for Rice Flour Pie Crust with Passion Fruit Curd. Enjoy!
Summer Vegetable Tart:
Ingredients
CRUST*
280g wholewheat flour
125ml vegetable oil
80ml hot water
40g pecorino cheese, grated
Rice Flour Pie Crust with Passion Fruit Curd:
Ingredients
CRUST
110g cold margarine (or butter), grated
225g rice flour
60ml cold water
Book details
Photos courtesy Longevity
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by Amanda on Feb 20th, 2012
Struik Lifestyle invites you to the launch of food blogger Sarah Graham’s recipe book, Bitten, at Pick n Pay’s Good Food Studio in Sandton.
Join Graham on Tuesday, 28 February 2012, from 6 to 9 PM as she cooks some treats from the book.
See you there!
Event Details
Book Details
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by Amanda on Feb 17th, 2012
Longevity Magazine has shared a recipe for Kiwi, Mint and Lime Crush, excerpted from the book, Savour, written by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz:
SERVES 4 to 6
4 kiwi fruits, peeled and diced
4 – 6 sprigs mint, washed
Zest and juice of a lime
1 cup clear apple juice
Book details
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by Amanda on Feb 15th, 2012
In her latest set of columns for the Sunday Times, Hilary Biller provides recipes for a series of spicy dishes, including chilli con carne, seafood curry and jerk chicken:
Texan chilli con carne
INGREDIENTS:
1.5kg beef chuck, deboned, fat trimmed and cubed
15ml (1 tbsp) bacon fat
6 dried ancho chilli peppers (flat, wrinkled, reddish-brown chillies, or use African bird’s eye)
2 litres water
15ml (1 tbsp) dried oregano
15ml (1 tbsp) cumin seed, crushed
10ml (2 tsp) salt
2 cloves garlic, crushed
30ml (2 tbsp) maize meal or polenta
Balinese seafood curry
INGREDIENTS:
Curry paste:
2 tomatoes, peeled, seeded and chopped
5 small red chillies, seeded and chopped
5 cloves garlic, chopped
2 stems lemon grass, sliced
15ml (1 tbsp) ground coriander
15ml (1 tbsp) dried shrimp
15ml (1 tbsp) ground almonds
Pinch of ground nutmeg
5ml (1 tsp) turmeric
30ml (2 tbsp) tamarind paste, soaked in 60ml ( cup) boiling water for 10 minutes, then drained
Mexican gazpacho
INGREDIENTS:
6 large red tomatoes, peeled and chopped
3 cloves garlic, crushed
1 large onion, chopped
2 sticks celery, sliced
1 large red pepper, seeded and chopped
3 spring onions, chopped
1 cucumber, peeled, seeded and chopped
Large handful fresh coriander, chopped
45ml (3 tbsp) oil
Juice of 3 limes
30ml (2 tbsp) red wine vinegar
Juice of 1 small lemon
Jamaican jerk chicken
INGREDIENTS:
3 onions, roughly chopped
8 cloves garlic, chopped
6 habanero or jalapeño chillies, chopped
30ml (2 tbsp) dried thyme
30ml (2 tbsp) ground allspice
30ml (2 tbsp) sugar
30ml (2 tbsp) salt
10ml (2 tsp) ground pimento/allspice
5ml (1 tsp) freshly ground black pepper
5ml (1 tsp) each of ground cinnamon, nutmeg and ginger
Book details
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by Amanda on Feb 14th, 2012
An excerpt from Paul Duncan’s Style Icons: Top South African Designers and their Interiors dedicated to the interior designer John Jacob Zwiegelaar features on Zwiegelaar’s website, John Jacob Interiors. In the excerpt, compromising text and photographs, Zwiegelaar discusses his struggle to identify his own style. Zwiegelaar says he has difficulty defining his aesthetic preferences because he can’t force his aesthetic vision onto his clients. Rather, he must be a facilitator of “other peoples’ dream”:
I don’t particularly want to tell my own story. I would struggle to define my own style or aesthetic preferences because all the work I’ve done today has been for others and not me.
People creating interiors for themselves are forced to confront the notion of who they are aesthetically; this hasn’t been my path to date. I see myself as, say, the ‘facilitator’ of other peoples’ dream. It’s the idea of creating environments that reflect my clients’ value systems that excites me. I think there’s a massive difference between doing a project for yourself, and the end project being interesting and thorough. This has been a skill that I’ve been trying to develop over the last few years. The houses in this book are all results of my clients’ desires and their aesthetic value systems. The reason I used the words ‘value system’ and not ‘taste’ is because peoples’ taste is defined by what they’ve been exposed to. Their aesthetic value system is something much deeper.
Book details
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by Amanda on Feb 13th, 2012
Bitten is the new favourite recipe book over at Joburg’s Darling, and to share the goodness they’ve published five winning recipes from the book:
WHAT YOU’LL NEED
about 500 g baby potatoes
red onion, peeled and chopped
1 apple, chopped
4 sticks celery, chopped
cup fat-free plain yoghurt
1 Tbsp Dijon mustard
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
zest and juice of lemon
salt and freshly ground black pepper to taste
Book details
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by Amanda on Feb 8th, 2012
Summer is the perfect time to dish up a healthy and delectable salad for supper – Hilary Biller adds life to lettuce leaves with these five straightforward salad recipes: Dukkah-dipped watermelon and prawn salad, Warm lentil, cherry tomato and haloumi salad, Bean and mushroom salad with chorizo, Peachy summer salad and Orzo and pepper salad. Enjoy!
Dukkah-dipped watermelon and prawn salad:
INGREDIENTS:
small watermelon, peeled and cubed
75g ready-made dukkah spice mix
1 red onion, finely chopped
1 clove garlic, crushed
1 fresh chilli, seeded and chopped
30ml (2 tbsp) rice wine vinegar
30ml (2 tbsp) olive oil
5ml (1 tsp) caster sugar
Salt and black pepper, to taste
250g cleaned, peeled and cooked prawns
1 packet mixed baby salad leaves (or a mixture of rocket and baby spinach)
1 small bunch fresh coriander, chopped
Warm lentil, cherry tomato and haloumi salad:
INGREDIENTS:
150g brown or green lentils
1 red onion, finely sliced
1 clove garlic, crushed
30ml (2 tbsp) olive oil
Juice of 1 lemon
5ml (1 tsp) sugar
Salt and freshly ground black pepper, to taste
200g haloumi cheese, cut into strips
200g (1 punnet) cherry tomatoes, halved
Small bunch fresh coriander, finely chopped
Bean and mushroom salad with chorizo:
INGREDIENTS:
250g button mushrooms, finely sliced
1 red onion, finely sliced
45ml (3 tbsp) olive oil
30ml (2 tbsp) red wine vinegar
2.5ml ( tsp) mustard powder
2 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 x 400g can cannellini beans, white beans or chickpeas, well drained
Handful fresh flat-leaf parsley, chopped
1 chorizo sausage, sliced and fried
Peachy summer salad:
INGREDIENTS:
4-6 yellow peaches, nectarines or firm plums, halved
45ml (3 tbsp) olive oil, plus extra for brushing
45ml (3 tbsp) red wine vinegar
5ml (1 tsp) salt
2.5ml ( tsp) cayenne pepper
2 heads cos lettuce, leaves separated, washed and dried
85ml ( cup) pistachio nuts, shelled
8 slices streaky bacon, cooked till really crisp, or 8 slices Parma ham
2 spring onions, finely sliced
Orzo and pepper salad:
INGREDIENTS:
1 large red onion, finely sliced
45ml (3 tbsp) red wine vinegar
60ml ( cup) olive oil
1 clove garlic, crushed
5ml (1 tsp) salt
1 large red pepper
1 large yellow pepper
300g orzo or risoni (pasta shaped like rice)
60ml ( cup) black olives, pitted
200g goat’s or feta cheese, crumbled
60ml ( cup) pine nuts, toasted
60ml ( cup) fresh mint, chopped
Book details
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by Amanda on Feb 7th, 2012
Struik Lifestyle is giving away a copy of food blogger Sarah Graham’s brand new cookbook, Bitten. To enter and stand a chance to win, simply answer the easy question below:
When did Sarah Graham start her food blog?
A. 2001
B. 2010
C. 2007
Book details
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