by Amanda on Apr 24th, 2012
Coming soon from Struik Lifestyle:
Most of us don’t have the luxury of being able to linger at fresh produce markets and specialist delicatessens, followed by a few hours in the kitchen, dreaming up menus to delight our families at mealtimes. If we’re lucky, it’s a dash to the nearest supermarket to grab a few items for trusted but boring everyday meals. At worst, it’s fast food, leaving your family soaked in MSG and trans fatty acids, and you full of guilt! There must be a happy middle ground. Enter Fuss-free Suppers.
Super cooks Jenny Kay and Elinor Storkey show you how to create meals with the minimum of fuss and time, and which your family will love. It’s all in the planning and organisation. With the right tools and equipment, a well-stocked pantry (all covered in the book), and this selection of recipes, you’ll be a new person – at least in the kitchen! Chapters include chicken, beef, pork, lamb, fish, pizza and pasta, vegetarian and side dishes.
About the authors
Jenny Kay has worked in the food industry for almost three decades with baking and teaching featuring prominently. She is currently The Star’s ‘Angela Day’ and is a perfectionist when it comes to cooking, striving to make all her recipes accessible and user-friendly.
Elinor Storkey has been involved with food for the past 30 years. Her first job was with Your Family magazine back in the early 1980s, and latterly with The Star newspaper, where she worked as the ‘Angela Day’ helpline co-ordinator, sourcing and developing recipes, food styling and assisting with cookery classes. Presently Elinor runs a small catering business and does recipe consulting.
Elinor and Jenny have co-authored two other successful food titles, 101 Fuss-free Bakes and Braai, both published by Struik Lifestyle.
Fuss-free Suppers is also available in Afrikaans as Japtrap-aandetes.
~ ~ ~
Die meeste mense is te besig om ure by groente- en vrugtemarkte en delikatessewinkels te spandeer en dan nog ’n paar uur in die kombuis te staan om spyskaarte en maaltye uit te dink wat hul gesinne sal geniet. Indien daar tyd is, word daar na die naaste supermark gejaag en ’n paar items gekoop om veilige, maar vervelige, alledaagse maaltye voor te berei. Indien jou gesin nie so gelukkig is nie, is dit kitskos. Hierdie soort maaltye is vol MNG en onversadigde vetsure en laat jou baie skuldig voel! Daar moet tog een of ander manier wees waarop ’n mens ’n kompromie kan aangaan. Japtrap-aandetes is dalk net die antwoord.
Bobaaskokke Jenny Kay en Elinor Storkey verduidelik hoe maklike, vinnige maaltye waaroor jou gesin mal gaan wees, voorberei kan word. Die geheim is beplanning en organisasie. Al wat jy nodig het, is die regte toebehore en toerusting, ’n goed georganiseerde, vol spens (alles word in hierdie boek bespreek) en hierdie versameling van resepte. Dit gaan voel asof jy ’n wedergeboorte in die kombuis ondergaan het! Die boek bevat hoofstukke oor hoender, beesvleis, varkvleis, lamsvleis, vis, pizza en pasta, geregte vir vegetariërs en bygeregte.
Oor die outeurs
Jenny Kay is reeds vir meer as drie dekades werksaam in die voedselindustrie. Sy is tans The Star se ‘Angela Day’. Sy is ’n perfeksionis wanneer dit by kook kom en probeer altyd om al haar resepte toeganklik en gebruikersvriendelik te maak.
Elinor Storkey is reeds vir die afgelope 30 jaar by kos betrokke. In die vroeë 1980’s het sy haar eerste werk by Your Family-tydskrif begin en later was sy die Angela Day hulplyn-koördineerder by The Star-koerant waar sy verantwoordelik was vir die administrering en ontwikkeling van resepte, kosstilering en ondersteuning tydens kookklasse. Tans bestuur Elinor ’n klein spyseniersbesigheid en sy is ook werksaam as resepte-konsultant.
Elinor en Jenny is die medeskrywers van twee ander suksesvolle kookboeke, naamlik 101 Fuss-free Bakes (in Afrikaans beskikbaar as Bak met Gemak – 101 Resepte) en Braai (in Afrikaans beskikbaar onder dieselfde titel). Albei hierdie titels is deur Struik Lifestyle gepubliseer.
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by Amanda on Apr 18th, 2012
Sarah Graham het in Mei 2012 haar kosblog afoodieliveshere.com begin en ‘n paar maande daarna ‘n voorstel vir ‘n “vars en prettige resepteboek met ‘n eenvoudige blogbenadering” aan Random House Struik gestuur. Graham se droom het waar geword, want vandag kan sy haar kookboek, Bitten, in haar hande vashou.
Dit het egter harde werk gekos, het sy in ‘n onderhoud aan Karla Janse van Vuuren gesê. Graham het slegs drie maande gehad om bestaande resepte te toets en nuwe resepte te skep. Sy het tot laat in die nag gekook – en dít terwyl sy swanger was! “Tog het ek elke oomblik daarvan geniet,” sê sy.
Lees die onderhoud en die resep vir “Die perfekte lamskerrie” wat Graham met Beeld gedeel het:
Hoe voel dit om die eerste Suid-Afrikaanse kosblogger te wees wat ’n kookboek op die rakke het?
Ek is tegelyk opgewonde en vreesbevange. Dit is ’n groot voorreg en ek is so bly die boek is uiteindelik ’n werklikheid. Dit is ook nogal senutergend om te weet daar is ’n produk daar buite met my naam op – mense gaan nou hul menings daaroor lug en dit maak my effens angstig.
Vertel meer oor afoodieliveshere.com.
Ek het ’n Amerikaanse blog raak gelees en besluit om my eie een te begin. Ek het besef ’n blog is jou eie spasie en ’n mens kan net pret hê daarmee. Ek was van die eerste oomblik af ’n blog-verslaafde en het soms nagte om ge-blog. Ek wil net byvoeg, ek het begin blog vóórdat ek na die fliek Julie & Julia gekyk het!
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by Amanda on Apr 13th, 2012
In a recent column in the Sunday Times, Hilary Biller provides a guide to olive oil in its different forms. Biller is the author of a number of popular cookbooks, including Great Meals Fast.
What is the difference between extra-virgin and virgin olive oil?
Extra-virgin is the only grade of oil that is made from the first pressing, immediately after the fruit is picked and without adding chemicals or heat. It is a pure oil, the best and most expensive. Virgin olive oil has been processed or chemically extracted, but not blended.
What is pomace oil?
Pomace is the pulpy mass left over once oil has been extracted from olives. Pomace oil is made by chemically extracting the remaining oil. It is the cheapest oil, in some countries sold only for industrial use.
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by Amanda on Apr 5th, 2012
Paolla Chellew of lifestyle magazine Spice4Life talks to Karen Alsfine, co-author of Savour, about how words influence and inspire our choice of food:
Food is everywhere – what people eat, how they cook and what they buy changes all the time as new ideas emerge regarding pairing ingredients and flavours, and methods of cooking. We wanted to do a book that incorporates new trends, easy recipes and styling ideas. Ingredients are easy to source and the methods are mostly uncomplicated. This fits in with lifestyle, time constraints and the stay-at-home trend during recessionary times. The recipes in the book were well researched to reflect these concepts.
Complete interview: Spice4Life
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by Amanda on Apr 5th, 2012
Random House Struik is giving away a copy of Cook Eat Love Grow by Louise Westerhout. To enter and stand a chance to win, simply answer the following easy question and fill out the form online:
What does author Louise Westerhout have a passion in, other than cooking?
A. Stamp Collecting
B. Horse Riding
C. Reiki
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by Amanda on Apr 3rd, 2012
In The Crystal Healing Bible, readers will discover how to use the incredible power of crystals to develop a deeper understanding of their abilities, their relationships and their future. The book features 45 of the most powerful crystals in existence, with information about mythology, history, spiritual and healing properties and divinatory interpretations. Accompanied by colour photographs throughout, it includes directions for performing age-old rituals and magic spells using crystals to help improve and heal one’s life.
Contents: Introduction, Where do crystals come from?, Crystal energy, Healing powers of crystals, Sitting with a crystal; Divination: Traditions and techniques, The principles of crystal reading, Choosing your personal stone, Setting the scene, Balancing your mind, Methods of crystal reading, Pendulum dowsing, Casting the crystals, Interpreting the crystals, Interpreting the compass board, Interpreting the astrological board; The crystal directory; Crystal magic; Index
About the author
Sue Lilly has been involved as a therapist and tutor for over 35 years specialising in crystal therapy, kinesiology, essences, astrology, yoga, meditation and colour therapy. Together with her husband Simon, she has written over 30 books on a wide range of topics. Sue is also a qualified teacher and holds a Diploma in Clinical and Creative Supervision. She is the Secretary of the British Association of Flower Essence Producers, joint Life President of the Affiliation of Crystal Healing Organisations and joint Chair of the Japanese Crystal Healing Institute.
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by Amanda on Mar 30th, 2012
Leigh-Anne Hunter recently spoke to Bitten author Sarah Graham about her journey from food blogging to book writing. Hunter says that unlike most celebrity chefs offering “30 minute meals”, Graham actually delivers on her promise of fuss-free and unpretentious food, accompanied by honest ratings from her toughest critic – her husband:
Bookstore shelves bulge with recipe books promising “quick and easy meals”.
They may be just that for Nigella and Jamie, but for regular folk, the promised 30-minute meals often take 60 minutes (and that’s just trying to find the ingre-dients for the saffron and lavender sauce and peach flambé).
Food blogger and author Sarah Graham, on the other hand, delivers on her promise of “no fuss recipes that almost anyone can cook.”
When asked why she wrote “almost anyone”, she says she was just covering her bases.
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by Amanda on Mar 26th, 2012
This April, Struik Lifestyle will release Cook Eat Love Grow by Louise Westerhout:
Louise Westerhout delights in cooking for her son (as well as her family and friends) and seeing the results of good and wholesome food, as well as happy mealtimes. For her, cooking, eating and growing is an integral part of the fun of life.
This philosophy is reflected in her ideas and recipes for meals for babies upwards of four months, as well as dishes suitable for the whole family. There is an emphasis on organic food and most of the 70-odd recipes are wheat- and sugar-free with many dairy-, egg- and gluten-free options as well. You will find new options and healthy combinations, using simple and inexpensive ingredients.
The text encourages parents without being prescriptive, yet it is simple and practical to eliminate guesswork when it comes to feeding babies and children.
Contents: Introduction; Kitchen essentials; 4-6 Months: Keeping it simple and having fun; 6-12 Months: Touching, chewing and socialising; 12 Months and upwards; When your child is unwell; Bright-eyed breakfasts; Lively lovely lunches; Simple serene suppers; Food for the whole family; Smoothies; Desserts and cakes; Index; Afterword
About the author
Louise Westerhout emigrated from the UK to Rhodesia (now Zimbabwe) with her family, while still a very young child. At the age of 16 she discovered four great passions: vegetarian cooking, writing, driving and the permanent wave. Three of the four remain to this day. She is a yoga teacher, Reiki Master, massage therapist, counsellor, vintage clothes trader and student of life. She moved to Cape Town while studying at UCT, and never left. Westerhout lives with her son Francis and their cats Mike and Bella.
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by Amanda on Mar 20th, 2012
Longevity recently published two recipes from the book Savour by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz, which they describe as “deliciously perfect”.
Impress your friends and family with Sticky glazed salmon steaks with teriyaki corn and a twist on the traditional Roquefort salad:
Sticky glazed salmon steaks with teriyaki corn
SERVES 4 to 6
4 x 250g fresh Scottish or Norwegian salmon steaks
Juice of lime
Sea salt and freshly ground black pepper to taste
¼ tsp garlic flakes
¼ tsp fresh parsley, chopped
Ponzu sauce for serving
¼ cup soy sauce, glazed
Cup sweet chilli sauce
3 Tbsp honey
1 tsp sesame oil
Roquefort salad
SERVES 4 to 6
Dressing
1 spring onion, chopped
1 cup mayonnaise
1 clove garlic, crushed
1 cup fresh parsley, chopped
1 cup fresh cream
1 cup white vinegar
1 Tbsp fresh lemon juice
1 cup roquefort cheese, crumbled
1 tsp sea salt
1 tsp freshly ground black pepper
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by Amanda on Mar 16th, 2012
Longevity magazine featured a recipe for Yummy Curried Chicken from Tammy Forman’s healthy lifestyle cookbook, Cooking for an Allergy-free Lifestyle.
Yummy Curry Chicken
In a pot, sauté the onions and garlic in the oil over a low heat until glassy. Add the curry powder and stir. Turn up the heat, add the chicken pieces and brown. Add the remaining ingredients, except the carrots, and bring to the boil. Turn down the heat and simmer for 90 minutes. Add the carrots and cook for a further 30 minutes. Serve with gluten-free bread (for sopping up the gravy) and sambals: small bowls of chutney, sliced banana, desiccated coconut and chopped tomato, cucumber, onion, mango, pineapple and/or peach. This recipe is egg-free, dairy-free, wheat-free, nut-free, sugar-free and alternatively gluten-free. *If you leave out the barley (for those who are gluten-intolerant), serve over brown or basmati rice.
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