Woolworths_Taste_July_2017

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COFFEE CULTURE 64 COFFEE RISOTTO “Sure, it’s dessert, but you’re going to want to eat it for breakfast. Served hot or cold, it’s spectacular.” Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 35 minutes instant coffee granules 1½ T vanilla pod 1, split risotto rice 100 g milk 2 cups brown sugar 50 g butter 2 T cream 1 cup, plus extra for serving Woolworths espresso, for serving white chocolate 25 g, finely grated, for serving 1 Place the instant coffee in a nonstick pan with 1 cup water and the vanilla pod. Bring to the boil. 2 Add the rice, turn off the heat and soak for 5 minutes. 3 Return the rice to a low heat, add the milk and cook very gently, stirring occasionally, until the rice is tender. 4 Add the sugar, butter and cream and cook over a low heat, stirring for a further 5 minutes. Remove the vanilla pod. 5 Serve with extra cream, a shot of espresso and finely grated white chocolate. WHEAT- AND GLUTEN-FREE WINE: Woolworths Porcupine Ridge Cabernet Sauvignon-Merlot 2016 COFFEE ÎLES FLOTTANTES “The traditional French floating island consists of meringue floating on crème anglaise. This turns a double cappuccino into a treat to die for.” Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 1½ hours GET PERCOLATING We’ve all got our favourite way to make the perfect brew. These are the most popular The coffee plunger (French press) One of the simplest ways to make a great cup of joe: add a heaped tablespoon of ground coffee per 200 ml water to the beaker, pour over hot (not quite boiling) water and stir. Insert the plunger, stopping just above the coffee level, and brew for 3–4 minutes before plunging and serving immediately. The coffee (and tea) maker Equal rights for coffee and tea lovers! Add ground coffee or tea leaves to the filter, pour over hot (not boiling) water and 3–4 minutes later you’ll have a steaming cuppa in hand. (Woolies stocks this stainless-steel, bamboo and borosilicate glass coffee and tea maker, R599). The coffee dripper The hourglass-shaped Chemex dripper with its distinctive wooden collar brews coffee by means of a paper filter inserted into the neck of the flask. Add ground coffee and “bloom” it by moistening with a little hot water. Then pour over the desired quantity of water (for your number of cups) and let it percolate into the flask. “THE ROASTED FLAVOURS, BITTERNESS AND ACIDITY OF COFFEE MAKE IT A PERFECT MATCH FOR SWEET, BOLD, EARTHY AND NUTTY INGREDIENTS” – ABIGAIL DONNELLY free-range egg whites 4 caster sugar 220 g double cappuccinos, for serving 1 Preheat the oven to 120°C and line a baking tray with a silicone mat or baking paper. 2 Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until stiff and glossy. Spoon the mixture into a piping bag and pipe onto the baking tray. 3 Bake for 1½ hours, or until slightly golden and a little gooey in the middle. Allow to cool and serve with a double cappuccino. FAT-CONSCIOUS, WHEAT- AND GLUTEN-FREE The Moka pot A one-cup wonder – this one invented in 1933 – has had a resurgence in popularity thanks to the ease with which it brews a perfect espresso under pressure on the stovetop. The Aeropress Compact and easy to transport, this is the perfect one-cup coffee maker and, thanks to its immersion brewing process and use of gentle air pressure, can brew a range of styles in around two minutes. The espresso coffee machine Make authentic espresso, latte macchiato and cappuccino at home (the system makes the perfect mix of steam, air and milk for an impeccable foam). smeg.co.za
COFFEE CULTURE CINNAMON DOUGHNUTS WITH COFFEE ROYAL ICING “I’d fly across the world for a great doughnut (see page 105 for the best in New York) – or I’ll make them at home just like this!” Serves 6 EASY GREAT VALUE Preparation: 10 minutes Woolworths royal icing mix 1 x 190 g box Woolworths fresh cinnamon doughnuts 6 espresso 1 shot double espresso, for serving 1 Make the royal icing according to package instructions using the espresso shot instead of water. 2 Generously spread the coffee icing over the doughnuts and serve with a double espresso. 65 CINNAMON DOUGHNUTS WITH COFFEE ROYAL ICING R9 PER SERVING
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July 2017 R36.90 incl. VAT Other co
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Masterfully made in Italy with the
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WEYLANDTS/1467B/E/SA TASTE NEVER GO
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JULY 2017 CONTENTS ● FEATURES ●
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EDITOR'S LETTER MY TRIP DOWN MEMORY
Page 16 and 17: taste.co.za What's happening online
Page 18: SUBSCRIBER’S OFFER SUBSCRIBE & WI
Page 22 and 23: INGREDIENT: TURMERIC 20 Gofor Gold
Page 24 and 25: INGREDIENT: TURMERIC 102 THE IMPOSS
Page 26 and 27: INGREDIENT: TURMERIC florets until
Page 28 and 29: BEST EVER: INGREDIENT: PHILIPPA CHE
Page 30 and 31: A D V E R T I S I N G P R O M O T I
Page 32 and 33: COFFEE JELLY Throwing a wobbly Slig
Page 34 and 35: PANTRY ESSENTIALS Continental drift
Page 36 and 37: 3 WAYS WITH... … sweet potato Can
Page 38 and 39: MY FAVOURITE TABLE minutes with Jan
Page 40 and 41: ANATOMY OF A DISH Bibim-bopping Ord
Page 42 and 43: WHAT I KNOW NOW Ben Shewry The head
Page 44 and 45: TASTES THAT BIND PUMPKIN PATCH A li
Page 46 and 47: #TASTESLIKEMORE CALIFORNIA DREAMIN
Page 48 and 49: SCENE STEALER 7 BIG LITTLE REASONS
Page 50 and 51: 2 4. EAT ALL THE CHARCUTERIE (AND S
Page 53 and 54: SO, WHAT WILL YOU BE DRINKING THIS
Page 55 and 56: where his son and daugher-in-law, G
Page 59 and 60: PHOTOGRAPH JAN RAS PRODUCTION FOODL
Page 63 and 64: BROOKLYN MALL OF AFRICA Kream is a
Page 65: COFFEE CULTURE ESPRESS YOURSELF 63
Page 69 and 70: COFFEE CULTURE GLOBAL COFFEE CULTUR
Page 71 and 72: ARTISANAL SAUSAGES BEEF FILLET WITH
Page 73 and 74: COFFEE CULTURE ROASTERY ROUND-UP Al
Page 75 and 76: BUTTERMILK RYE CRÊPES SUZETTE WITH
Page 77 and 78: LEMON CURD LAVA PUDDINGS 75 EASY PE
Page 79 and 80: THE SECRET’S IN THE CITRUS BRINE!
Page 81 and 82: IN SEASON: CITRUS CARAMELISED ORANG
Page 83 and 84: PEOPLE AND FOOD Slap chips at Manny
Page 85 and 86: PEOPLE AND FOOD “ALL THAT REALLY
Page 87 and 88: 85 Clockwise, from top left: Manny,
Page 89 and 90: The Tasting Room at Le Quartier Fra
Page 91 and 92: 3. LA COLOMBE FOR PIONEERING GOURME
Page 93 and 94: RESTAURANTS 7. 8. Above, from left:
Page 95 and 96: RESTAURANTS Emily’s Linger Longer
Page 97 and 98: BIKSEMAD Upgrade it by adding cubes
Page 99 and 100: PAV BHAJI 97
Page 101 and 102: THE GATSBY 99
Page 103 and 104: Great for a winter braai! Start it
Page 105 and 106: FLIGHTS OF FLAVOUR Got a craving fo
Page 107 and 108: TRAVEL WHET YOUR APPETITE A matcha
Page 109 and 110: TRAVEL PHOTOGRAPH ART GRAY in 24 ho
Page 111 and 112: TRAVEL cows eat the grasses that gr
Page 115 and 116: EDITED BY LYNDA INGHAM-BROWN Taste
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TASTE KITCHEN THE VINEGAR The vineg
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STARTER COOK 117 SPICY FRIED POTATO
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STARTER COOK STOCK UP ON THESE WINT
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STARTER COOK FRIDAY SUPPER SMOKY BA
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WINTER, WHAT WINTER? There’s a ne
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A D V E R T I S I N G P R O M O T I
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One of the greatest challenges for
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Y&R1507992 Financially wholesome Ou
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