Innehållsförteckning för July 2020 från Woolworths TASTE

Fresh yeast comes in a block form and is crumbled into dough. Use double the amount of fresh yeast as you would dry yeast. Most bakers prefer fresh yeast to dry. There’s no need to mix instant yeast with warm milk or water, use it straight from the packet. It behaves the same way as fresh yeast – the fact that it’s dried is more about convenience than anything else. If you run out of yeast, mix bicarbonate of soda and lemon juice to make up the same amount of yeast that the recipe calls for. Keep yeast in the freezer, it can be used for up to a year.…

ACTIVATION: The process of creating a lively, vibrant sourdough starter either through refreshing a refrigerated starter or rehydrating and awakening a dehydrated starter. CRUMB: A term referring to the texture of the inside of a loaf of sourdough. ELASTICITY: The ability of a dough to hold its shape or return to its original shape after fermentation. HOOCH: A layer of liquid that sometimes accumulates on the top of the sourdough starter. It can be poured off just before a feeding to rid the starter of any “off” flavours. KNEADING: By stretching the dough upon itself, often on a lightly floured work surface, the gluten is activated and a smooth, elastic dough develops over a period of 5–15 minutes. SLASHING: Cutting the outside of the dough with a very sharp razor…

IN SOUTH AFRICA, we’re lucky enough to have locally grown avocados available almost all-year round, thanks to our farmers who grow both green-and dark-skinned avos. The green-skinned varieties (known for their creamy, buttery flesh), such as Fuerte, are available from March through to October, while the nutty dark-skinned Hass and Gem varieties are available from March until November. This means you can enjoy their health benefits – they’re a source of potassium, copper, fibre and antioxidant nutrients – year round. And they’re so delicious and versatile, they’ll improve almost any savoury (and the odd sweet) dish. Go on, add an avo to your meal. avocado.co.za. @iloveavocadoSA @iloveavosSA SERVING SUGGESTION: Heat Woolworths fresh Mexican-style pulled beef-and-corn soup and top with charred corn, fresh red chilli, generous scoops of ripe, creamy avo…

Interior designer Irene Kyriacou, who designed Joburg restaurants Marble and Saint, says restaurants will need to remove some tables to create distance between diners. “Sadly the downside is a loss of seat capacity,” she says – a factor that’s already causing closures for smaller restaurants. Irene suggests adding free-standing screens – “planters, wall panels in wood, glass or metal”. And in the long term? “Outside dining areas will become more popular. Interior spaces will require very good ventilation and air-purifying systems, and the floorplan must include some divisions in the form of screens, semi-private booths or banquettes, tiered seating areas and floor levels with considered screens. Designers will have to understand the human perception of safety to give the diner the feeling that their wellbeing is a priority. Going forward,…

The family recipe: Art director Faranaaz Rahbeeni’s chilli bites “I only started making chilli bites when I got married. I got this recipe from my mother-in-law. I make these maybe 20 times during the month of Ramadan – my one sister-in-law makes them every day! By the time Eid comes around, I don’t want to see another chilli bite, even my hair smells like chilli oil. But they’re a great-value dish – for what you put in, you get a lot of flavour back. We always eat them with a chopped tomato, onion, chilli and lemon juice salsa.” Makes 25–30 EASY GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes chickpea flour 240 g self-raising flour 70 g baking powder 3 t ground cumin 1 T ground coriander 1 T ground…

In your fruit bowl Limes: Get the seedless variety from Woolworths. They’re essential for Asian dishes. LemonGold: Juicy and seedless with a zesty flavour. Add to your gin and tonic, squeeze over avocado and add to casseroles and soups. ClemenGold: These easy-peelers are sweet, juicy and virtually seedless. We love them straight from the fruit bowl and in cakes and puddings. Seedless star ruby grapefruit: Semi-sweet and juicy with deep red flesh. Great in cocktails, and added to salads and breakfast bowls. Sweet Sunrise grapefruit: Sweeter than a normal grapefruit, and exclusive to Woolworths. Delicious on their own, or with yoghurt and nuts for breakfast or a light pudding. Oranges: They may be harder to peel, but these juicy giants are one of our favourites. Juice them, make marmalade or…

“ If a wine isn’t good enough to drink, it isn’t good enough to cook with ” – David Higgs 1 Cheese and red wine are a match made in heaven “If you do it correctly, you will create a big ‘wow’ moment at the table. To match a cheese soufflé, for example, I would go for the Signature Thelema Cabernet Sauvignon (R169.99). Stellenbosch is known for making good Cabs, and this one has blackcurrant, dark fruit, eucalyptus and mint. The tannins are subtle and there is good oak integration, so the wine won’t overpower the cheese.” – Joseph Dhafana, Mosi winemaker and head sommelier, La Colombe 2 Swartland Cinsault is one to watch “Marras The Trickster Piekenierskloof Cinsault (R99.99) is what I call a lunchtime red. It’s an exquisite…

“Keep this in the fridge or freezer to melt into more olive oil with black pepper and serve with roast broccoli – very much a Karen Dudley inspired-thing. Or add some more white balsamic condiment and serve it with a variety of tomatoes and a smattering of salt and ground pepper. It can also be melted into more olive oil and served with pasta and lashings of Parmigiano Reggiano. Or add some freshly chopped chilli and melt over warm boiled potatoes.” Makes 100 g EASY GREAT VALUE Preparation: 20 minutes anchovy fillets in sunflower oil 1 x 100 g jar (70 g drained), drained garlic cloves 100 g, peeled olive oil ½ cup Woolworths white balsamic condiment of Italy 1/8 cup (optional) 1 Using a pestle and mortar, roughly pound…

CHARRED CAULIFLOWER AND BROCCOLI WITH THAI GREEN CURRY BUTTER Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes For the Thai green curry paste, blend: cumin seeds 2 t, toasted and ground coriander seeds 2 t, toasted and ground green chillies 6, sliced fresh ginger 1 x 5 cm piece, grated garlic 4 cloves, chopped limes 2, zested and juiced lemongrass 2 stalks, chopped coriander 20 g canola oil 1 T honey, coconut sugar or brown sugar 1 T soya sauce ¼ cup spring onions 4, chopped anchovy fillets or fish sauce 2 T lime 1, juiced salt a pinch red onion 1, thinly sliced butter 100 g, melted olive oil 2 T broccoli 1 head, quartered baby cauliflower 2 heads, halved mangetout 80 g Woolworths shelled edamame…

ON THE SURFACE it may seem that Khanya Mzongwana has broken a Guinness World Record for the fastest cookbook ever written – her new self-published e-book, called Sh*t’s Real, Let’s Heal, was a two-week lockdown project. But most of the bright and comforting recipes in the book have, in fact, been simmering for quite some time. For years, Khanya has pushed boundaries as a creative recipe developer and stylist with her signature vibrant, healthy-ish dishes, from Xhosa classics to flavour-intense, modern mash-ups, while juggling a career as a chef, event planner and brand ambassador. In late 2019, after several intense years of running pop-up dining events in Pretoria and Johannesburg, Khanya moved back to her mom’s home in Port Elizabeth. She was recovering from a low point in her long…

The trusty cans of pulses, veggies, fruit, fish and tomatoes in her pantry cupboard inspired former Jamie Oliver intern Lola Milne to create a collection of new and exciting recipes with these reliable, affordable ingredients. Her first cookbook shows that hearty stews, flavourful pastas and dips, family-favourite pies and desserts are all within easy reach – even if you’ve forgotten to restock your veggie drawer and fruit bowl. Take One Tin (published by Octopus and distributed in SA by Jonathan Ball Publishers) is available at good book stores and online for R340.…

PISTACHIO PANCAKES WITH CLOTTED CREAM (KATMER) Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes chilled phyllo pastry 2 sheets, about 40 x 27 cm each ghee 2 T (to make your own, see cook’s note) thick cream or kaymak 2 T ground pistachios 2 heaped T sugar 1 T “Turkish people have a passion for eating well. While enjoying breakfast, they're planning dinner” 1 Take the phyllo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface, then overlap with the other sheet to create a 40 x 40 cm square of phyllo. Paint a little ghee where the sheets overlap and join them together. 2 Leaving a margin of about…

MONDAY’S SUBSTANTIAL SALAD WARM NIÇOISE SALAD Serves 4 EASY Preparation: 10 minutes Cooking: 15 minutes Woolworths baby potatoes in garlic butter 1 x 700 g bag green beans 600 g olive oil 2 T, plus extra for drizzling sea salt and freshly ground black pepper, to taste Woolworths Rosa tomatoes 400 g red onion 1, thinly sliced large free-range eggs 4, soft-boiled capers 50 g Woolworths light meat tuna shredded with black pepper and lime dressing 2 x 85 g sachets balsamic vinegar, for drizzling 1 Cook the baby potatoes according to package instructions. 2 Heat a cast-iron griddle pan until smoking hot. Toss the green beans in the olive oil, salt and pepper and chargrill in batches until slightly blackened but still crunchy. 3 Add the tomatoes to the…

IF YOU HAD TOLD ME 15 YEARS AGO – while I was editing a fashion magazine and trying to lose all the kilos I had piled on after turning 30 – that I would be writing the editor’s letter of TASTE magazine from my bedroom in the ’burbs, a jar of sourdough starter bubbling next to the heater, I would never have thought it possible. Working for a food magazine was a dream, for sure, but doing it from my bedroom, in the suburbs, while attempting to bake artisanal bread from scratch – that’s just crazy talk. But stranger things have happened. They’ve happened in the past few months. Two of the magazines that I edited back then, for Associated Media, have now closed, as has the company. It is…

To make a simple starter, you need equal quantities of bread flour and water. A good-quality flour such as Eureka, rye or spelt (or a mixture) works well, but any flour can be used. Mix the flour and water until it’s the texture of a thick paste, then place into a large, clean jar that you can seal with a lid. Allow to stand at room temperature for 24–36 hours, or until you see small bubbles developing. If you don’t see any bubbles, let it stand for a bit longer. Once there’s evidence of life, discard half the starter and add 120 g bread flour and ½ cup warm water and allow to stand for a further 24 hours. The process could be faster or slower depending on the temperature.…

Another way to make a starter is to place 3 T raisins in a jar with 1 t sugar. Top up with warm water until covered. Seal with a lid and leave in the warmest part of your kitchen, but not in direct sunlight, for six days. You’ll notice bubbles starting to form. Once six days have passed, open the jar. It should pop, releasing the gases, and smell yeasty. Mix ½ cup of the liquid with 125 g Eureka wholewheat flour, cover and leave at room temperature until it starts to bubble. Transfer it to a clean jar, seal and keep in the fridge until ready to use. Take it out of the fridge 4 hours before use. Once you’re done, feed it with more water and flour and…

CAPE TOWN AND SURROUNDS Overture Eat Out chef of the year Bertus Basson owns several top restaurants, including Overture, Eike and Spek en Bone. WHAT’S IN THE BOX? Bertus is offering two different three-course boxes: Bertus se Huiskos and Overture. The menu changes weekly and you can expect dishes including slow-cooked beef shortrib, smoked pork loin and pear-and-almond cake. Delivery is available to Stellenbosch and Somerset West from Tuesday to Saturday, the northern suburbs on Wednesday and Saturday, and the southern suburbs and CBD on Thursday and Saturday. THE PRICE: R480 for two (prices fluctuate slightly depending on the menu), delivery R50. HOW TO ORDER: Email info@dineatoverture.co.za for Overture and info@bertusbasson.com for Bertus se Huiskos boxes. WhatsApp 076 377 5270 for both offerings. Wolfgat Named Best Restaurant in the World…

JACKIE CAMERON first met Wonderbag founder, Sarah Collins, and Carolyn Hancock two years ago, when she teamed up with two organisations run by Carolyn – the Thembelihle School in Howick and Angels Care Centre – to form Feeding the Future. Feeding the Future aims to bring about real change for impoverished communities living in vulnerable and under-serviced communities. “My students and I helped design Thembelihle’s newly built kitchen within their new multipurpose hall, and we did a balanced diet plan for the kids,” explains Jackie. “When lockdown hit, our first thought was to ensure that these two organisations were covered for food.” The students of Jackie’s cooking school began helping by making sandwiches in their own kitchens at home. “I wanted to get them involved without putting them at risk,”…

I HAD MY FIRST, delightful meeting with mulled apple cider years ago at the Neighbourgoods Market in Woodstock. It was at one of their midweek night markets, it was mid-winter and pouring with rain but the whole of Cape Town seemed to have shown up en masse. We came in from the cold, thoroughly drenched, and immediately set off in search of something to unfreeze the bones. At some point I caught the alluring scent of spiced fruit in the air – there was cinnamon, there was a touch of aniseed, there was stewed apple. The cup of mulled apple cider, when I eventually located the stall, was a revelation: not too sweet, not too sour, brimming with spice and a slight kick of alcohol – the perfect warming drink…

“Serve it with a variety of tomatoes and a smattering of salt and ground pepper ” As I type this I have many silver streaks in my hair. Solid silver streaks. I have gone grey in the same way and pattern that my ma did; temples first and eventually a wide silver halo framing the face. I don’t recognise myself in the mirror. I see my mother. I’m uncomfortable with the way I look but I am also strangely attached to it. Level 5, then level 4, and now level 3 means that I cannot visit my dear friend Ellen, who also happens to be my hair stylist and, yes, confidante, too. I have the required colour potion at home and just need to apply it. But I’m not ready…

When you’ve been pouring your heart and soul into the day-to-day urgencies of running a business (“The cold room’s down!”; “We need more coriander, Mama!”) you don’t realise how it has evolved into something other than what you’d expected. In 2009, we moved my catering company from my home to a burnt-out fish-and-chip shop on the Main Road in Woodstock. Ten years later, I realised we’d become a restaurant that also did catering. The Kitchen buzzed. Every day was a performance, peaking with the lunchtime crush. People would line up for the salads and honey-mustard sausages, for grilled chicken, falafel and more. In summer, we needed four to five servers to manage the making of Love Sandwiches and to dish salad plates and boxes. This bustle was our fuel. Find…

Make the gammon and stock a day or two in advance to save time. The gammon is more than enough for the soup and for making sandwiches the next day. Woolies’ creamy Nicola and Apache potatoes are perfect for this dish. Don’t rinse the sliced potatoes as the natural starch helps keep the cake together. This shortcrust pastry freezes well. Thaw for an hour or two before using, but it’s always best handled cold. Use Woolies’ readymade puff pastry for a quicker fix. Make the cream base with or without spinach and freeze it for quick midweek meals. Make the crumble and keep it in a jar in the fridge for up to a week, or portion in Ziploc bags and store in the freezer for up to three months.…

“Using broccoli to make the base gets extra veggies in without anyone even noticing ” PEA-AND-BROAD BEAN QUICHE WITH SWEET POTATO CRUST Serves 12 EASY GREAT VALUE Preparation: 15 minutes Cooking: 45 minutes For the base: olive oil 2 T sweet potatoes 4, peeled and cubed For the filling: olive oil 2 T shallot 1, finely chopped free-range eggs 6 Greek yoghurt ½ cup cream ½ cup blue cheese (or Gorgonzola) 100 g Woolworths broad beans 110 g Woolworths hand-shelled peas 80 g sea salt and freshly ground black pepper, to taste “ Use frozen peas instead of fresh and double the quantity if you can’t find broad beans” 1 Preheat the oven to 180°C. Grease a 30 cm quiche dish. To make the base, heat the olive oil in…

MUSHROOM “PAELLA” “This is a deliciously different way to use risotto rice – or you could use paella rice – with everyday mushrooms from your veggie drawer.” Serves 6 EASY GREAT VALUE Preparation: 25 minutes Cooking: 35–40 minutes olive oil 9 T, plus extra for drizzling brown mushrooms 250–400 g sea salt and freshly ground black pepper, to taste mixed mushrooms 400 g, chopped medium onion 1, finely chopped garlic 2–3 cloves, grated paella or risotto rice 300 g mushroom stock 3 cups parsley, finely chopped, for sprinkling Spanish smoked paprika, for dusting 1 Heat 2 T olive oil in a 28–30 cm pan. Fry the brown mushrooms until just cooked. Remove and season to taste. Set aside. 2 In the same pan, heat 3 T olive oil. Stir in…

Brinjals (eggplants or aubergines) are even more common than lamb in Turkish recipes. The best way to cook them is to pierce the skin with a fork and put it directly over fire – either the embers of a barbeque or the gas flame of your stove. You should stay nearby, turning the brinjal with tongs until the skin is blackened. Let it cool and drip in a colander for 10 minutes, then scrape out the flesh. If you’re not going to eat it straight away, keep it in water into which you have squeezed half a lemon.…

Use 350 g garlic baby potatoes instead of the bigger bag and cook the green beans and tomatoes as needed. Use leftover potatoes as a side for tomorrow night’s dinner or crush in a baking tray, season with salt, drizzle with olive oil and add a few capers with some caper brine and roast until crunchy for a totally new meal. Delicious with fish and the leftover green beans. Use Woolworths 600 g butternut soup instead of 1.2 kg and half the amount of risotto. For an all-pantry solution, use 2 x 400 g cans butternut soup. Keep leftover risotto to make arancini balls the next day or freeze to use later. Halve the recipe quantity and you’ll have dinner for two nights. Freeze the remaining bacon and use leftover…

I am a little emotional writing this letter. It is day 49 of lockdown, I am post-call after a difficult shift in casualty in the state hospital where I work, and I haven’t seen my family for about three months now. It is my birthday and I honestly hoped to be able to see them but, you know, lockdown. So many emotions. I was shocked when I saw a TASTE magazine in Woolworths before my shift started. It was an absolute joy to page through it with my housemate and discuss meals based on the photographs before I had even read it. I made the minestrone post call due to the visual temptation of this magazine. I appreciated this issue and the warmth it contained. Turning each page and seeing…

MOSBOLLETJIES Makes 2 loaves A LITTLE EFFORT GREAT VALUE Preparation: 20 minutes, plus 90 minutes’ proving time Baking: 45 minutes cake flour 1 kg salt 2 t sugar 100 g instant yeast 10 g fennel seeds (or aniseed) 4 T butter 100 g, melted white grape juice 1 cup, heated warm milk ½ cup warm water 1 cup simple syrup made with ¼ cup honey and 2 T hot water 1 Preheat the oven to 180°C. Sift the flour, salt and sugar together into a large bowl. Add the yeast and fennel seeds. 2 Add the melted butter, grape juice, milk and water and mix until a soft dough forms. Knead the dough for 5–10 minutes until smooth and elastic using your mixer’s dough hook attachment, or by hand on…

If your house is very cold and you’re worried your dough won’t rise, turn on the oven to its lowest setting, open the door and prove the bread in front of it. When slashing or scoring the top of your dough before baking, use a very sharp utility knife or blade so that it doesn’t release too much air. You can spray the knife with cooking spray to make sure the dough doesn’t stick to the knife, or use a sharp pair of scissors to snip the top of the loaf or roll. If you think the dough can prove for longer; let it. Don’t rush the process. Always knead with wet hands, not floured ones, as this won’t add any extra flour to the bread and make it heavy.…

For an extra crispy crust, place a tray of 15 ice blocks in the bottom of the oven, or mist the oven with water every 10 minutes using a spray bottle. This creates steam, which keeps the crust soft during the first 5–10 minutes of baking time so the bread can rise well. It also creates a crisp crust later. Bake bread on a well-floured baking tray, this adds texture and stops the loaf from sticking to the tray. For soft dinner rolls, pack the balls of dough together so they are snug. This will create steam when they bake, which will result in a crusty top and fluffy, soft sides. Use a baking stone to create a crispy base. If you don’t have one, place 2 bricks in the…

Bumper tables One bar in Maryland, USA, is already using these fun social distancing tables. Designers Revolution Event Design & Production also offer Plexiglass table dividers and cushions designed to go on chairs to be left empty that read “Due to social distancing concerns, please do not sit here.” Personal greenhouses In Amsterdam, an art centre is pioneering three-person glass houses for its vegan restaurant. Called Serres Séparées, the glasshouses look out over the Amstel river, and are served by waiters with long wooden boards, so that it’s not necessary for them to enter the pods. Single-person restaurants Swedish pop-up Bord for En is currently serving diners one at a time at a table in a field. Service is via a basket-and-pulley system. Chef Rasmus Persson said he had the…

“The Lindt Excellence 70% cocoa slab – to make a flourless choc cake or really fudgy brownies.” – Kate Wilson “De Villiers dark chocolate coconut thins. Delicious after dinner with a cup of tea or that last sneaky glass of Pinotage.” – Hannah Lewry “Lindt Hello pretzel snack bites. They tick all the boxes – salty, sweet and crunchy.” – Alistair Fester “Chuckles are just perfect in every way. I’ll be eating them straight out of the bag, by the handful.” – Jess Spiro “The Fantastical multicoloured egg milk chocolate slab! Fantastical eggs in more chocolate, what could be better?” – Lynda Ingham Brown “I love the toasted nuttiness of the Lindt roasted sesame dark chocolate slab.” – Michelle Coburn…

1 Ken Forrester Grenache 2018 The Rhône Valley grape Grenache can be made in different styles but medium-bodied wines like this one, brimming with strawberries, raspberries and pomegranates, are popular. Young up-and-coming winemakers have taken to Grenache but established producers are catching on, so you can expect to enjoy many glasses in the future. R79.99 2 Saronsberg SGM 2017 Saronsberg winemaker Dewaldt Heyns’ Rhône blend has Shiraz to give structure and dark fruit, Grenache for subtle red berry fruit and floral notes, and Mourvèdre to add spice and savoury elements. The resulting wine is unassuming yet rich in flavour, with a gentle tannin structure and delicate floral notes. R114.99 3 Bellevue Malbec 2018 Now for something completely different. The Malbec from Bellevue is a quirky, happy wine with an enthusiastic…

“Steaming a whole orange in the pudding results in this deliciously gooey marmalade” NIGELLA’S GRAN’S GINGER-JAM BREAD-AND-BUTTER PUDDING “Bread pudding – the ordinary, comforting, custardy version made with white bread, raisins and smooth apricot jam – was a huge winter family favourite when I was growing up. These days, I like to indulge my love of ginger jam and marmalade (both are alternatives in this recipe) with Nigella Lawson’s grown-up version made with brown bread, cream – and rum if I have it (brandy also works).” – Michelle Coburn Serves 6 to 8 EASY GREAT VALUE Preparation: 15 minutes Cooking: 1 hour sultanas 50 g (optional) dark rum 3 T (optional) brioche loaf 1, sliced unsalted butter 8 T, softened ginger preserve or marmalade 12 T (or 6 T of…

AVOCADOS are in season now and at the peak of deliciousness. Look out for the Hass variety, with its dark green skin, and nutty-flavoured flesh. BEETROOT in various colours, including the pretty candy-striped and golden varieties, are available now. Roast them and serve with creamy feta, or enjoy raw in salads. BROAD BEANS are delicious steamed and smashed with olive oil and served with Parmesan. Or boil them and serve as a side to fish or meat with fresh lemon juice and mint. CABBAGE, both green and red, makes for a hearty side roasted with cheese sauce, or stir-fried with onion and bacon. CARROTS are available in myriad colours. Roast the rainbow varieties, or enjoy raw. JERUSALEM ARTICHOKES are best simply roasted and drizzled with olive oil.…

ROASTED POTATO-AND-TUNA NIÇOISE “A classic salad Niçoise centres around tomatoes, anchovies, olives and olive oil, with other additions being at the whim of the maker. So, this is my perfect Niçoise.” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes baby potatoes 700 g, large ones halved olive oil 6 T sea salt and freshly ground black pepper, to taste fine green beans 200 g, halved capers 2 T, drained canned anchovy fillets 6, drained and finely chopped Dijon mustard 1 T garlic 1 clove, finely chopped white wine vinegar 2 T little gem lettuces 2, leaves separated and large ones sliced tuna in olive oil 2 x 160 g cans, drained and flaked basil leaves a handful, thinly sliced chives 3 T finely chopped 1 Preheat the…

Hearty winter meals are at your fingertips when you keep your pantry stocked with packets of risotto and polenta, and many cans of your favourite beans – all available at Woolies. BLACK BEANS IN BRINE These versatile legumes are especially good in Latin American dishes. Try them in a one-pot black bean chilli, with tortillas and sour cream. Also add to soups and whloesome salads. R20.99 for 400 g BROWN LENTILS No soaking is needed for these dried lentils. Simply place one part lentils in a saucepan with three parts water, bring to the boil and simmer uncovered for 20 minutes, or until tender but with a little bite. Use for salads, soups and bulking up casseroles. R28.99 for 500 g CHICKPEA FLOUR Use this flour as an alternative to…

Somer Sivrioğlu spent the first 25 years of his life in Istanbul before moving to Australia, where he owns the Efendy and Anason contemporary Turkish restaurants in Sydney. He’s also a MasterChef Turkey judge. In this new edition of his book, Anatolia – Aventures in Turkish Eating (R460, distributed in South Africa by Jonathan Ball), co-authored with journalist David Dale, Somer features 140 dishes covering everything from celebratory recipes to streetfood, light meals and meze platters.…