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FOOD<br />
HEARTY PASTA<br />
PACKED<br />
FRUIT BOWL<br />
SLOW ROASTED<br />
LAMB SHANK<br />
ZESTY GREEN<br />
SMOOTHIE<br />
Burger Night<br />
WINTER FOOD<br />
IN ASSOCIATION WITH<br />
TURN HOME MEALS INTO GOOD MEMORIES<br />
<strong>Winter</strong> food <strong>2020</strong>
D I S C O V E R E V E N M O R E D E L I C I O U S WINTE R F O O D I N - S T O R E<br />
F R O M F R O Z E N<br />
T O D E L I C I O U S<br />
IN M I N U T E S<br />
GOURMADE FROZEN MAC &<br />
CHEESE READY MEAL<br />
READY<br />
IN 50<br />
MINS<br />
G OUR MAD E<br />
M A C & C H E E S E<br />
W I T H E X O T I C<br />
M U S HRO O M S<br />
Give our Gourmade Mac & Cheese<br />
a mushroom twist and take your<br />
work-from-home lunches up a<br />
notch by adding a selection of your<br />
favourite sautéed mushrooms from<br />
our exceptional exotic range.<br />
EXOTIC MUSHROOMS<br />
Also Available in the Range:Bread<br />
- 29.99<br />
Gourmade Frozen Chicken & Broccoli 1kg<br />
Gourmade Frozen Prime Steak Pie 580g<br />
Gourmade Frozen Pastry Garlic Baguette 250g<br />
E A S Y M E A L S T O<br />
G I V E MOM A B R E A K<br />
3 x 200ml OH MY<br />
GOODNESS<br />
JUICE ASSORTED<br />
OH MY GOODNESS<br />
MEALS ASSORTED<br />
NO JUNK<br />
PROMISE:<br />
No added MSG<br />
No artificial colours<br />
or flavours<br />
No artificial<br />
sweeteners<br />
NCFOCLBQGO/E<br />
E X C L U S I V E TO<br />
better and better
GET IT<br />
Editorial<br />
Phone 051-5050-900<br />
Central Media Park, 7 Christo<br />
Groenewald Street, Wild Olive Estate<br />
Instagram @getitbloem<br />
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getitmagazine.co.za/bloemfontein<br />
Editor Suanne Engelbrecht<br />
072-602-5528<br />
suanne@mahareng.co.za<br />
Designer and layout artist<br />
Liezl Magson<br />
Photographer Pierce van Heerden<br />
Sales<br />
Corni Fourie (Sales Manager)<br />
051-505-0997<br />
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Felecia Wessels 082-370-1270<br />
Carien Papgis 082-6597741<br />
GET IT NATIONAL<br />
National Group Editor Kym Argo<br />
kyma@caxton.co.za<br />
Facebook and Instagram:<br />
Get It National Magazines<br />
National Sales Manager<br />
Shirley Frattaroli<br />
shirleyf@caxton.co.za 083-633-6100<br />
Business Manager<br />
Christel Basson 051-505-0900<br />
Distribution<br />
Get It Bloemfontein is distributed free<br />
of charge. For a full list of where it is<br />
available visit getitmagazine.co.za/<br />
bloemfontein<br />
Published by CTP Limited<br />
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The judges’ decision is final. Prizes cannot<br />
be transferred or redeemed for cash.<br />
Competitions are not open to the sponsors<br />
or Caxton employees or their families. Get It<br />
Magazine reserves the right to publish the<br />
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telephonically and need to collect their<br />
prizes from Caxton Northern branch<br />
within 10 days or they will be forfeited.<br />
Prizewinners names are published on our<br />
Facebook page monthly.<br />
<strong>Winter</strong> <strong>Food</strong> <strong>2020</strong><br />
CONTENTS<br />
WHY DON’T YOU...<br />
2 Jolly good fun to be had at home<br />
BOOK CLUB<br />
5 Find your inner foodie with these great reads<br />
WISH LIST<br />
6 Become the best home cook with these treats<br />
TIME TO COOK<br />
8 Packed Fruit Bowl<br />
10 Zesty green smoothie<br />
12 A green winter<br />
14 Slow roasted lamb shank<br />
16 Burger night<br />
18 Packed winter salad<br />
20 Hearty pasta<br />
24 Basic lamb curry<br />
25 Naan bread<br />
26 Pear & pecan braai pie<br />
28 Classic swiss fondue<br />
SPOIL<br />
32 The Nataniël collection hamper is up for grabs<br />
COVER<br />
Cover photo supplied by Checkers<br />
Recipe on www.checkers.co.za<br />
Checkers Hyper Fleurdal • Checkers Mimosa Mall • Checkers Preller Square<br />
Checkers Woodlands • Checkers Langenhoven Park<br />
*note that products featuring in the magazine may<br />
differ from store to store and are subject to availability<br />
better and better
A hot date!<br />
Jolly good fun to be had at home<br />
Have a date with Mom and Dad to up your baking skills<br />
together<br />
No job is too big and no pup is too small for the PAW Patrol range! Bloemfontein, get<br />
ready to sink your paws into some quick and easy Paw Patrol snacks. The range offers<br />
Flapjack Mix, Cupcake Mix, and Cake in a Mug, Jelly, Popcorn Sprinkles and a Chocolate<br />
Flavoured Malt Drink. These tasty treats have no artificial colourants and are MSG free.<br />
The Paw Patrol range is available now at your nearest Checkers and Checkers Hyper<br />
Fleurdal.<br />
Binge-watch these cooking<br />
shows for some inspiration<br />
In this unscripted series on Netflix,<br />
The Big Family Cooking Showdown,<br />
families who are passionate about<br />
food serve up their most delicious<br />
dishes for the chance to be crowned<br />
Britain’s best home cooks.<br />
On the cooking show on Netflix,<br />
Nadiya’s Time To Eat, Nadiya Hussain<br />
serves up delicious shortcuts, vital<br />
ingredients and fast favourites which<br />
are perfect for today’s time-strapped<br />
families.<br />
In the Emmy-nominated series, Chef’s<br />
Table, meet culinary stars around the<br />
world who are redefining gourmet<br />
food with innovative dishes and<br />
tantalising desserts. Available on<br />
Netflix.
Grab the popcorn and a glass of wine for a foodie movie night<br />
No Reservations is the perfect feel-good movie where Kate, an uptight chef, finds her life turned upside down when her<br />
sister dies in a car accident and she becomes her niece’s sole guardian.<br />
Burnt is about a chef who destroyed his career through recklessness and bad behaviour, travels to London to redeem<br />
himself and regain his former glory in the culinary industry.<br />
Cloudy with a chance of Meatballs is a great family movie that the kids will love. When inventor Flint Lockwood makes<br />
clouds rain food, yes you heard correctly, the citizens of Chewandswallow can feed themselves. But a bowl of disaster is<br />
about to overflow.<br />
PLAN A HOT DATE WITH CHEF SUNÉ<br />
Chef Suné from the Upper Crust Bloemfontein, believes that one<br />
is born a chef or foodie and does not really become one through<br />
limited opportunities. She loves nature and the challenge to<br />
transform beautiful elements, from nature-like plumb purple figs<br />
with a soft pink interior, bright-as-the-sunshine yellow lemons and<br />
ripe red tomatoes into delicious food. Chef Suné has been involved<br />
with the Checkers brand for 12 years by using products of quality<br />
from Checkers. Presenting food demonstrations and hosting black tie<br />
events have constantly kept her involved in the culinary industry for<br />
38 years. She would like everyone to keep cooking as there is nothing<br />
more rewarding than home cooked food where your family can get<br />
involved. So get started on these amazing recipes that Get It <strong>Food</strong><br />
and Checkers have put together for you.<br />
䴀 愀 欀 攀 䠀 䌀 刀 䔀 䄀 吀 䤀 伀 一 瀀 愀 爀 琀 漀 昀 礀 漀 甀 爀 䐀 䔀 匀 䤀 䜀 一 䨀 伀 唀 刀 一 䔀 夀<br />
䨀 漀 椀 渀 甀 猀 昀 漀 爀 䤀 一 䘀 伀 刀 䴀 䄀 吀 䤀 嘀 䔀 ⬀ 䤀 一 吀 䔀 刀 䄀 䌀 吀 䤀 嘀 䔀 猀 攀 猀 猀 椀 漀 渀 猀<br />
匀 栀 愀 爀 攀 椀 渀 漀 甀 爀 一 䔀 圀 ⬀ 䔀 堀 䌀 䤀 吀 䤀 一 䜀 嘀 䔀 一 吀 唀 刀 䔀 匀<br />
䈀 攀 挀 漀 洀 攀 愀 瀀 愀 爀 琀 漀 昀 漀 甀 爀 䐀 䔀 匀 䤀 䜀 一 䔀 刀 匀 䈀 刀 䄀 一 䐀<br />
椀 渀 琀 攀 爀 椀 漀 爀 䐀 䔀 䌀 伀 刀 䄀 吀 䤀 一 䜀<br />
椀 渀 琀 攀 爀 椀 漀 爀 䐀 䔀 匀 䤀 䜀 一<br />
椀 渀 琀 攀 爀 椀 漀 爀 䄀 刀 䌀 䠀 䤀 吀 䔀 䌀 吀 唀 刀 䔀<br />
䌀 伀 一 吀 䄀 䌀 吀 ⬀<br />
嘀 䤀 匀 䤀 吀 唀 匀<br />
㔀 㐀 アパート 㘀 㜀 㜀<br />
椀 渀 昀 漀 䀀 栀 挀 爀 攀 愀 琀 椀 漀 渀 ⸀ 挀 漀 ⸀ 稀 愀<br />
䌀 ⼀ 伀 ㈀ 渀 搀 匀 琀 爀 ⬀ 䄀 氀 椀 眀 愀 氀 匀 琀 爀<br />
䈀 氀 漀 攀 洀 昀 漀 渀 琀 攀 椀 渀 Ⰰ 䘀 爀 攀 攀 匀 琀 愀 琀 攀<br />
䀀 栀 昀 愀 挀 琀 漀 爀 开 栀 挀 爀 攀 愀 琀 椀 漀 渀<br />
䠀 䌀 爀 攀 愀 琀 椀 漀 渀<br />
眀 眀 眀 ⸀ 栀 挀 爀 攀 愀 琀 椀 漀 渀 ⸀ 挀 漀 ⸀ 稀 愀
19 PERFECTLY<br />
MATURED<br />
SUCCULENT<br />
STEAK CUTS<br />
CHATEAUBRIAND<br />
CUT FROM<br />
THE THICKEST<br />
PART OF THE BEEF<br />
TENDERLOIN<br />
NCFOCLBQGO<br />
EXCLUSIVE TO<br />
also at<br />
better and better
Book club<br />
Find you’re your inner foodie with these great reads<br />
Babel Cookbook pays homage to Babylonstoren and specifically<br />
the Babel restaurant and the food created there. It’s also about more<br />
than food - it’s the story of an extraordinary place that brings together<br />
the work of horticulturalists, winemakers, farmers and culinary artists.<br />
Available on their website https://babylonstoren.com for R 490. “This is<br />
not a conventional cookbook. Neither is Babylonstoren a run-of-themill<br />
farm. This place has refined and defined my life again, from the<br />
garden - an inspiration in itself - to the pleasure of creating dishes in<br />
Babel’s kitchen with great anticipation.” - Maranda Engelbrecht<br />
5 Ingredients<br />
with Jamie Oliver is<br />
the UK’s bestselling<br />
cookbook of all<br />
time and this<br />
amazing book<br />
can be in your<br />
kitchen soon. Focusing on incredible<br />
combinations of just 5 ingredients.<br />
Quick and easy food that you can cook<br />
at home, plus a great bonus chapter of<br />
sweet treats. Flavour with minimum fuss,<br />
lots of nutritious options and loads of<br />
epic inspiration. This book is available at<br />
Checkers Hyper Fleurdal for R429.99.<br />
Die Edik van Nantes-kookboek by Nataniel<br />
Le Roux en Erik Le Roux. Die Edik van Nanteskookboek<br />
is veel meer as net ‘n versameling resepte.<br />
Dis die getuienis van ‘n vier-jaar-avontuur, van die<br />
vreugde van twee broers en die geskiedenis van ‘n<br />
familie, ‘n portefeulje van fotografie, ‘n dossier van<br />
kuns en ontwerp, ‘n dokument van skoonheid en<br />
‘n liefdesbrief aan ‘n ongewone stad! Die boek is<br />
beskikbaar op takelot.com vir R269.00.<br />
getitmagazine.co.za/bloemfontein<br />
Odd Bins Merlot available exclusively at Checkers, has fruity aromas of ripe raspberries,<br />
plums and cherries so grab a glass and enjoy it while making a mean meal. Available from<br />
R50.00.<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 5
Wish list<br />
Become the best home cook with these treats<br />
Try something<br />
new<br />
The Nataniël Collection<br />
Organic Avocado Oil<br />
250ml might be daunting<br />
to try at first but this is<br />
a great item to have in<br />
your pantry to use with<br />
any meal, replacing your<br />
original cooking oil.<br />
Available for R49.99 at<br />
your nearerst Checkers.<br />
Sleek and stylish<br />
Start your day right by making delicious coffee in<br />
this Mila Aluminium & Wood Espresso Maker<br />
6 Cup coffee maker that is available at Checkers<br />
Hyper Fleurdal for R199.99.<br />
Cuppa Jo<br />
Foreign Ground Bravo<br />
Medium Dark Roast Ground<br />
Coffee 250g is expertly<br />
selected and hand roasted<br />
to create this signature<br />
blend. Start your day the<br />
right way with a warm cup<br />
of coffee which is perfect for<br />
these cold winter mornings.<br />
Find your favourite blend at<br />
your nearest Checkers.<br />
Warm up those hands<br />
Enjoy a cup of coffee on your balcony in the<br />
Bloemfontein sun during winter with this<br />
beautiful Willow Mug available at Checkers<br />
Hyper Fleurdal for R19.99 each.<br />
6 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
Light it up<br />
Experience the charcoal revolution of the Weber Compact Kettle<br />
Braai 57cm that started it all with this 57cm cooking diameter<br />
grill which also offers a triple plated cooking grate and rust proof<br />
aluminium vents. Available for R1 599 at Checkers Hyper Fleurdal.<br />
Mrs Pots<br />
Create amazing warm and hearty dishes in this stylish Bio<br />
Green Casserole pot which is available at Checkers Hyper<br />
Fleurdal for R249.<br />
Serve up a feast<br />
The Madera Acacia Wood<br />
Serving Board is always<br />
up for entertaining<br />
guests with this stylish<br />
cheese board available for<br />
R249.99 from Checkers<br />
Hyper Fleurdal.<br />
The healthy way to fry!<br />
Philips White Airfryer unique Rapid Air<br />
Technology lets you fry with air to make food<br />
that is crispy on the outside and tender on the<br />
inside. Little or no oil is needed to ensure the<br />
perfect texture and delicious results! Available<br />
for R1 499 at Checkers Hyper Fleurdal.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 7
PACKED<br />
FRUIT BOWL<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
Are you running out of breakfast options and want to try something new?<br />
Chef Suné and Checkers have just the recipe to knock your socks off this winter.<br />
PREP TIME: 10min<br />
BIRCHER MUESLI<br />
500 ml Simple Truth wholegrain rolled oats exclusive to<br />
Checkers<br />
125 ml water<br />
125 ml freshly squeezed orange juice<br />
185 ml plain double thick yoghurt<br />
20 ml Simple Truth honey exclusive to Checkers<br />
1 Granny Smith apple, peeled and grated<br />
Pinch of salt<br />
Fresh berries or fruit<br />
60 ml roasted nuts or substitute with raisons<br />
METHOD<br />
Mix the rolled oats, water and orange juice together.<br />
Cover and set aside for 30 minutes (overnight works well<br />
too). Mix in the yoghurt, honey, grated apple and salt.<br />
Transfer to a serving bowl and garnish with berries/fruit<br />
and nuts, or serve with a berry compote.<br />
QUICK BERRY COMPOTE<br />
YOU WILL NEED<br />
500 ml mixed frozen berries<br />
125 ml sugar<br />
125 ml water<br />
1 ea orange, sliced<br />
METHOD<br />
In a medium saucepan, combine sugar and water. Bring<br />
to a boil while stirring, until sugar has dissolved. Cook for<br />
5 minutes, then add the orange slices and boil for another<br />
5 minutes. Pour the hot sugar syrup and orange slices<br />
over the frozen berries. Leave to cool. Remove the orange<br />
slices and serve the berry compote with the Bircher<br />
muesli.<br />
Serves 4-6<br />
8 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
GOOD TO KNOW<br />
By pouring the hot sugar syrup over the frozen berries<br />
and not to boil them in the syrup, you maintain the<br />
shape and flavour of the berries together with a<br />
beautiful, bright colour. Almost all fresh berries freeze<br />
quickly and easily. Spread the fresh berries out on a<br />
baking tray and freeze in the quick-freeze section of the<br />
freezer. Once frozen, they can be packed into containers<br />
for easy storage. Suitable for vegetarian or vegan and can<br />
replace yoghurt with almond milk. Gluten FREE.<br />
FARM FRESH PROMISE. 100% GUARANTEED. SIMPLE TRUTH WHOLEGRAIN ROLLED OATS<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 9
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
10 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
ZESTY<br />
GREEN SMOOTHIE<br />
Start your day with a zesty green<br />
smoothie to kick your immune<br />
system into gear.<br />
PREP TIME: 10min<br />
Chef’s tip:<br />
For smoothies you can use a<br />
variety of green vegetables and<br />
fruits such as:<br />
• Celery<br />
• Cucumber<br />
• Kale<br />
• Granny Smith apple<br />
• Pear<br />
• Mint<br />
• Fennel bulb<br />
• Wheatgrass<br />
• Lemongrass<br />
• Lime juice<br />
Suitable for vegetarians or vegans.<br />
You can substitute yoghurt with<br />
nut milk.<br />
YOU WILL NEED<br />
200 ml Simple Truth Coconut Water or coconut<br />
milk exclusive to Checkers<br />
5 ml lime or lemon juice<br />
100 g English cucumber, roughly chopped<br />
(seeds removed)<br />
50 g washed baby spinach leaves<br />
50 g baby kale<br />
1 kiwi, peeled and roughly chopped<br />
2 Granny Smith apples, cored and chopped<br />
½ avocado, peeled and stoned, or 50 ml plain<br />
*thick yoghurt<br />
10 ml fresh ginger<br />
10 ml Simple Truth honey exclusive to Checkers<br />
METHOD<br />
In a standard blender, first blend the coconut<br />
water, lime/lemon juice, cucumber, spinach and<br />
kale to make a liquid base.<br />
Then add kiwi, apples, avocado (*if using) fresh<br />
ginger and honey and blend until smooth.<br />
Serve in two 400-ml glasses, adding some<br />
crushed ice to each glass. Top the smoothie<br />
with toasted coconut or fresh coconut shavings.<br />
Serves 2<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 11
A GREEN<br />
WINTER<br />
YOU WILL NEED FOR THE VEGETABLE STOCK<br />
2 ea carrots, peeled and sliced<br />
1 ea onion, cut into medium dice<br />
2 ea celery ribs thinly sliced<br />
2 ea leeks, washed and thinly sliced<br />
2 litre water<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
METHOD<br />
Simmer together for 30 minutes, strain and use the<br />
stockwater for your green soup.<br />
PRESSED FOR TIME,<br />
THESE PRE-CUT VEGGIES FROM CHECKERS<br />
ARE PERFECT!<br />
12 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
Amazing creamy green vegetable soup with a<br />
dash of yummy bacon bits to keep you healthy<br />
and warm all at the same time. Making soup<br />
is the best kind of kitchen magic because you<br />
start with a few humble ingredients and wind<br />
up with a gem. The components and technique<br />
for a pureed vegetable soup are simple, but the<br />
result are silky and delicious.<br />
PREP TIME: 45min<br />
YOU WILL NEED<br />
750 g broccoli, bottom of stems trimmed, florets coarsely<br />
chopped, and stems sliced very thinly<br />
1 ea medium onion, cut into medium dice<br />
1 ea leek, thinly sliced and washed<br />
50 g butter<br />
1,5 litre vegetable stock<br />
FOR YOUR GARNISH<br />
Crisp bacon (optional)<br />
Croutons<br />
Swirl of thick plain yoghurt<br />
Swirl of 50 ml olive oil and 25 ml lemon juice dressing<br />
Salt and pepper<br />
METHOD<br />
Sauté the vegetables in butter in a large saucepan over<br />
medium heat until softened.<br />
Cook some aromatics, this is your vegetable stock (2 ea carrots,<br />
peeled and sliced, 1 ea onion, cut into medium dice, 2 ea celery<br />
ribs thinly sliced and 2 ea leeks, washed and thinly sliced added<br />
to 2 litre water – simmer in a big saucepan for 20 minutes or<br />
until vegetables are soft) to start building the soup’s flavour<br />
base. Add the vegetable stock, stir well, and bring to a simmer<br />
over medium heat.<br />
Cook uncovered, stirring occasionally, until the vegetables are<br />
very tender and the soup is full flavoured for 10 to 20 minutes,<br />
depending on the vegetables. Take the soup off the heat and<br />
let the soup cool for 5 minutes.<br />
Finally, just put everything in a blender and season to taste.<br />
Working in batches is best in a blender. Lastly, put the soup<br />
back into the pan and season the soup to taste. Ladle the soup<br />
into soup bowls and sprinkle the garnish over. This is how easy<br />
it is to make a lovely creamy vegetable soup.<br />
Serving 4 – 6<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 13
SERVE YOUR SHANK WITH:<br />
Apple and coconut slaw<br />
MIX TOGETHER<br />
2 ea Granny Smith apples, peeled, cut<br />
into matchsticks<br />
1 ea fresh green chilli, roughly chopped<br />
25 ml fresh coriander, roughly chopped<br />
65 ml double-cream yoghurt<br />
Fresh coconut flakes<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
DON’T FEEL LIKE COOKING,<br />
TRY THIS READY TO COOK<br />
LAMB SHANK FROM CHECKERS<br />
14 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
Slow Roasted<br />
LAMB SHANK<br />
Definitely on top of my list for a winter favourite!<br />
Nothing beats a cosy winter night like this hearty meal!<br />
Prep time: 30 minutes, plus overnight marinating time<br />
Cooking time: 5 hours<br />
YOU WILL NEED<br />
6 x Certified Natural lamb shanks exclusive to Checkers<br />
15 ml ground coriander<br />
15 ml ground cumin<br />
10 ml paprika<br />
Splash of olive oil<br />
30 ml olive oil<br />
2×400 g cans cherry tomatoes<br />
4 fresh tomatoes, chopped<br />
250 ml Odd Bins Red Wine exclusive to Checkers<br />
250 ml chicken stock<br />
Sea salt and freshly ground black pepper, to taste<br />
A few sprigs of fresh rosemary<br />
TIPS<br />
This versatile cut can be used<br />
in many ways, It’s perfect for<br />
stews, slow cooking and often<br />
a perfect match for potjiekos<br />
recipes.<br />
METHOD<br />
Mix the spices in a large bowl and add the olive oil. Mix well. Rub the spice mix<br />
onto the lamb shanks and place into 3 large Ziploc bags and chill overnight.<br />
Remove from the fridge at least 30 minutes before cooking.<br />
Preheat the oven to 170° C. Heat the oil in a large roasting pan or heavy-based<br />
saucepan. Brown the lamb shanks in the oil, turning occasionally to make sure<br />
they’re evenly browned, about 5 minutes a side.<br />
Turn off the heat. If you are using a saucepan, transfer the lamb shanks into a<br />
large roasting pan. Add the canned and fresh tomatoes, wine and chicken stock.<br />
Season to taste. Add a good pinch of salt and black pepper.<br />
Give the whole tray a gentle stir and add the rosemary. Cover with foil or a lid<br />
and cook for 3 hours, turning the lamb shanks every hour. Add more water or<br />
chicken stock if it gets dry.<br />
Reduce the oven‘s temperature to 150° C, then cook for a further 2 hours. Serve<br />
with braised sweet potatoes or Basmati rice.<br />
Serve the apple and coconut slaw on the side.<br />
Serves 6<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 15
BURGER NIGHT<br />
ENJOY CHECKERS VENISON AVAILABLE ALL YEAR ROUND<br />
Get your family active in the kitchen and involved in the cooking<br />
process by having a jam-packed burger night.<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
Venison patties<br />
PREP TIME: 20min<br />
BRAAI TIME: 5 - 8min per patty<br />
YOU WILL NEED<br />
1 kg Bushveld’s Finest venison e.g. springbuck exclusive to<br />
Checkers<br />
25 ml cooking oil<br />
1 ea onion, chopped<br />
15 ml fresh parsley, chopped<br />
1 ea rib celery, chopped<br />
2 ea slices brown bread crumbs<br />
50 ml tomato sauce<br />
7,5 ml Worcestershire sauce<br />
Salt and freshly ground black pepper<br />
2 ea eggs, lightly beaten<br />
METHOD<br />
Sauté the onion, garlic, parsley and celery in the oil<br />
for 3 minutes. Cool slightly. Mix with the mincemeat,<br />
breadcrumbs, tomato sauce, Worcester sauce, eggs, salt and<br />
pepper. Shape the patties and fry in some oil in a sautéing<br />
pan. Cook to the desired doneness. Serve on a lightly<br />
toasted hamburger bun with Pinotage reduction, chunks of<br />
gorgonzola and balsamic onion jam.<br />
Serves 8 (150 g patties)<br />
Pinotage reduction<br />
COOKING TIME: 20min<br />
YOU WILL NEED<br />
400 ml Odd Bins Pinotage Wine exclusive to Checkers<br />
75 ml balsamic vinegar<br />
50 ml brown sugar<br />
2,5 ml cinnamon<br />
Salt and freshly ground black pepper<br />
METHOD<br />
Mix to combine ingredients in a pot and simmer over low<br />
heat until a syrupy consistency is reached. Serve with chunks<br />
of gorgonzola and balsamic onion marmalade (recipe<br />
follows).<br />
Serves 8<br />
Balsamic onion marmalade<br />
COOKING TIME: 30min<br />
YOU WILL NEED<br />
60 ml olive oil<br />
2 kg purple onions, sliced<br />
75 ml brown sugar<br />
750 ml balsamic vinegar<br />
250 ml brown sugar, extra<br />
10 ml whole grain mustard<br />
10 ml orange zest<br />
METHOD<br />
Use a large saucepan to heat the oil, onion and sugar and<br />
cook for 20 min. Add the vinegar and extra sugar. Simmer,<br />
stirring occasionally until syrupy and caramelised. Stir in the<br />
mustard and orange zest. Place into hot, sterilized jars and<br />
seal. Serves 8<br />
BBQ Sauce<br />
PREP TIME: 20min COOKING TIME: 20min<br />
YOU WILL NEED<br />
Yields 750 ml<br />
2 ea onions, finely chopped<br />
2,5 ea chopped garlic<br />
2,5 ea fresh ginger<br />
30 ml vegetable oil<br />
250 ml tomato puree<br />
30 ml Worcestershire sauce<br />
75 ml brown sugar<br />
2,5 ml paprika<br />
15 ml sweet chilli sauce<br />
5 ml mustard powder<br />
2 ea drops tabasco<br />
125 ml red wine vinegar<br />
Salt and milled black pepper<br />
METHOD<br />
In a medium saucepan, add the vegetable oil and cook<br />
the onions, garlic and ginger until soft. Add the remaining<br />
ingredients and cook slowly, uncovered, over low heat for<br />
about 15 – 20 minutes. Season with salt and pepper.<br />
16 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
Good to know: Use the BBQ sauce to baste<br />
sosaties made with certified natural lamb<br />
or steak or boerewors.<br />
It is important that meat should be at<br />
room temperature by the time it goes onto<br />
the fire – this will ensure even cooking.<br />
The meat should be dry when it goes<br />
onto the fire- blot by using kitchen paper.<br />
Only baste the meat (if you do not have<br />
a basting brush use rosemary branches<br />
instead) once both sides of the meat have<br />
been over the coals for 2 minutes each<br />
side. Important that meat needs to ‘rest’<br />
a bit after the braai. Last but not least,<br />
to clean the braai grid use lemon halves<br />
dipped in coarse salt and then scrub.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 17
PACKED<br />
WINTER SALAD<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
CHECKERS VEGGIES PRE-CUT<br />
FOR YOUR CONVENIENCE<br />
18 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
This warm barley salad with roasted<br />
vegetables is a great side dish, perfect for a<br />
winter braai.<br />
PREP TIME: 45min<br />
COOKING TIME: 20min<br />
YOU WILL NEED<br />
For the barley<br />
250 ml pearl barley<br />
METHOD<br />
Bring a pot with salted water to a boil and add the barley.<br />
Return to the boil, then reduce the heat to medium-high and<br />
boil uncovered for 25-30 minutes until soft. Drain off cooking<br />
water, rinse and use as required. Combine the warm barley<br />
with the citrus dressing.<br />
YOU WILL NEED<br />
For the citrus dressing<br />
75 ml fresh squeezed lemon juice<br />
75 ml fresh squeezed orange juice<br />
15 ml Simple Truth honey exclusive to Checkers<br />
50 ml extra virgin olive oil<br />
5 ml peeled and finely chopped root ginger<br />
METHOD<br />
Mix together. Use fresh torn mint leaves to taste and season<br />
with salt and freshly ground black pepper.<br />
YOU WILL NEED<br />
For the oven-roasted vegetables<br />
4 ea beetroot, peeled and cut into wedges<br />
3 ea small red onions, peeled and cut into wedges<br />
15 ml balsamic vinegar<br />
60 ml olive oil<br />
15 ml brown sugar<br />
4 ea large baby marrows, thickly sliced<br />
1 ea butternut, peeled, seeded and cut into cubes<br />
2,5 ml cumin<br />
15 ml Simple Truth honey exclusive to Checkers<br />
2,5 ml chilli flakes<br />
4 ea large carrots, peeled and thickly sliced<br />
6 ea baby potatoes, quartered (skin on)<br />
Salt and milled black pepper<br />
3 ea rosemary sprigs<br />
Crushed garlic clove<br />
METHOD<br />
Prepare all the vegetables and keep them separate. Toss the<br />
beets and red onion in the balsamic vinegar with 15 ml olive<br />
oil and brown sugar and season. Season the baby marrows<br />
and toss in 15 ml olive oil. Season the butternut and toss<br />
in 15 ml olive oil, runny honey, cumin and some fresh sage.<br />
Season the carrots and potatoes with salt and pepper, toss<br />
in 15 ml olive oil, some chilli flakes, rosemary and garlic.<br />
Arrange vegetables in a single layer on baking sheets and<br />
roast at 180°C for 18-20 minutes or until vegetables are tender<br />
and nicely caramelized on the edges. Arrange the warm<br />
vegetables on the barley with citrus dressing.<br />
Serve warm or at room temperature, with wild rocket.<br />
GOODNESS FROM<br />
THE FARM<br />
Nothing beats<br />
a warm plate<br />
of healthy<br />
melkkos, try this<br />
truly SA dish,<br />
Hearty & light<br />
Melkkos<br />
INGREDIENTS:<br />
110 g (200 ml) cake<br />
flour<br />
5 ml baking powder<br />
2 ml salt<br />
2 litre milk<br />
Extra cake flour for<br />
sprinkling<br />
3 eggs (separated)<br />
50 g (60 ml) white sugar<br />
5 ml grated lemon peel<br />
2 ml cinnamon<br />
Cinnamon sugar to taste<br />
METHOD<br />
• Sift the flour, baking powder and salt together. Stir in<br />
the milk, little by little, to form a stiff dough. Roll out the<br />
dough very thinly on a surface covered with sprinkled<br />
flour.<br />
• Sprinkle quite a lot of flour over the dough. Roll up<br />
and cut the roll with a sharp knife into very thin strips.<br />
Sprinkle ample flour over the melksnysels and separate<br />
(loosen) the dough by using your fingers. Keep aside<br />
until needed.<br />
• Bring the rest of the milk to the boil in a large saucepan.<br />
Stir in the melksnysels without shaking off the flour.<br />
Reduce the heat while stirring the mixture for about 10<br />
minutes – be careful that it does not boil over.<br />
• Whisk the egg yolks, sugar, lemon peel and cinnamon<br />
together. Stir in some (not too much) of the melksnysel<br />
mixture to the eggs, sugar and<br />
cinnamon mixture, then stir in<br />
with the rest of the melksnysel<br />
mixture. Bring to the boil again.<br />
• Whisk the egg whites until stiff.<br />
Pour into a big serving dish. Pour<br />
the cooked melksnysels on top,<br />
sprinkle with cinnamon sugar<br />
and serve immediately.<br />
Yields<br />
6 to 8<br />
servings<br />
Recipe provided by Chef Suné Niemand<br />
Picture for illustration purposes only<br />
DID YOU<br />
KNOW?<br />
Denmar yogurt<br />
is made from<br />
Full Cream Milk?<br />
Building strong<br />
bones and teeth<br />
Quality diary products<br />
available at all leading<br />
supermarkets<br />
Serves 8
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
Checkers has a wide variety of<br />
EXOTIC MUSHROOMS<br />
20 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
Hearty<br />
Pasta<br />
Hearty pasta with mushrooms and cheese will<br />
give you that warm and fuzzy feeling every<br />
time you take a bite.<br />
PREP TIME: 30min<br />
COOKING TIME: 25min<br />
YOU WILL NEED<br />
3 litre water<br />
25 ml salt<br />
500 g penne pasta<br />
250 g brown button mushrooms, sliced<br />
250 g white button mushrooms, sliced<br />
50 g butter<br />
50 ml olive oil<br />
10 ml lemon juice<br />
Salt and milled pepper<br />
Chopped parsley<br />
250 g plain thick yoghurt<br />
125 g Checkers Cheese World blue cheese<br />
200 g Checkers Cheese World mozzarella, grated<br />
200 g Checkers Cheese World mascarpone cheese<br />
100 g Checkers Cheese World parmesan, grated<br />
METHOD<br />
Cook the penne pasta in a large pot of boiling, salted water.<br />
Stir gently to prevent pasta from sticking. Cook pasta over<br />
high heat, uncovered. Do not use oil when cooking pasta (it<br />
will prevent the sauce from ‘sticking’ to the pasta). Cook until<br />
al dente. Remove from heat. Do not rinse under cold water.<br />
Reserve some of the pasta water (250 ml) to add to the cheese<br />
mixture. This will make the sauce glossy, richer and silkier.<br />
Sweat the mushrooms in the butter and olive oil. Add the<br />
lemon juice and cook for a few minutes, then add the parsley<br />
and seasoning.<br />
Mix the yoghurt and all the cheese (except for the Parmesan)<br />
well together. Add the pasta water, then add the mushrooms,<br />
seasoning, chopped parsley and penne pasta all to the cheese<br />
mixture. Transfer to a buttered oven dish. Bake at 160°C for 10<br />
minutes. Sprinkle with the parmesan and bake for another 10<br />
minutes. Optional: Add oven-roasted cherry tomatoes and<br />
baby marrow to the pasta bowl. Toss some wild rocket in olive<br />
oil, season. Serve with the pasta bowl.<br />
Serve with a simple green salad.<br />
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Serves 8
PROMOTION<br />
Crepes<br />
Serves 2 - 4<br />
YOU WILL NEED<br />
• 2 TopLay eggs<br />
• 1 cup all-purpose flour<br />
• ½ cup milk<br />
• ½ cup water<br />
• 2 tablespoons melted butter<br />
METHOD<br />
1. Whisk together the flour and the eggs in a bowl<br />
2. Add in milk and water, stirring to combine<br />
3. Add the salt and butter, beat until smooth<br />
4. Heat a frying pan over medium-high heat<br />
5. Pour batter onto the pan, using ¼ cup for each crepe<br />
6. Tilt the pan with a circular motion so that the batter coats<br />
the surface evenly<br />
7. Cook the crepe for about 2 minutes, until the bottom is light<br />
brown<br />
8. Loosen with a spatula, turn and cook the other side, and<br />
serve hot
The eggs we trust<br />
DID YOU KNOW<br />
• The color of the egg yolk has nothing to do with freshness<br />
• The aircell of an egg is the best indicator of the freshness of an egg<br />
• The grade of an egg has nothing to do with the weight of an egg<br />
• It is no indicator if an egg is fresh by shaking it<br />
• The color of an egg shell is determined by genetics of the hen<br />
• Keep your eggs in the refrigerator for best freshness
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
Basic<br />
lamb curry<br />
Get creative in the kitchen with this amazing basic lamb curry that is sure<br />
to bring some winter comfort.<br />
PREP TIME: 25min<br />
COOKING TIME: 2h<br />
YOU WILL NEED<br />
1,5 kg Certified Natural lamb, cut into<br />
3-cm cubes or 2,5 kg with bone (lamb<br />
shoulder cutlets, lamb potjiekos or<br />
Certified Natural lamb shanks, 2-cm<br />
pieces) exclusive to Checkers<br />
80 ml oil<br />
2 ea large onions, finely chopped<br />
4 ea garlic cloves, crushed<br />
1 ea chilli, finely chopped<br />
1x5 cm fresh ginger, crushed<br />
5 ml garam masala<br />
15 ml curry powder<br />
6 ea curry leaves<br />
25 ml good quality red curry paste<br />
1x400 g can crushed tomatoes<br />
375 ml beef stock<br />
50 ml chopped fresh coriander<br />
METHOD<br />
Heat 15 ml of the oil in a large<br />
saucepan, add a third of the lamb<br />
pieces and cook over high heat for 4<br />
minutes. Brown the lamb in batches,<br />
then set aside.<br />
Heat the remaining oil in the<br />
saucepan. Add the onion and cook<br />
over medium heat, stirring frequently,<br />
for 10 minutes or until golden. Add<br />
the garlic, chilli, ginger, masala, curry<br />
powder and red curry paste. Cook,<br />
stirring for a further 3 minutes or until<br />
fragrant over gentle heat.<br />
Return the lamb to the pan and add<br />
the tomatoes, stock, seasoning and<br />
curry leaves. Reduce the heat and<br />
simmer, covered for 1½ hours, or until<br />
the meat is tender. Stir occasionally.<br />
Remove the curry leaves. Increase the<br />
heat and cook for 10 minutes to allow<br />
the sauce to reduce and thicken. Stir<br />
through the coriander and serve with<br />
rice or boiled potatoes and Indian<br />
salad.<br />
Serves6<br />
Indian salad<br />
YOU WILL NEED<br />
2 ea tomatoes, sliced<br />
2 ea onions, peeled and sliced<br />
60 ml mint or coriander<br />
leaves, chopped<br />
5 ml sugar<br />
15 ml white wine vinegar<br />
METHOD<br />
Toss the salad ingredients<br />
together and serve with<br />
curry, rice, naan or rotis.<br />
Recommended wine: 972 Odd<br />
Bins wine exclusive to Checkers<br />
Good to know: The difference<br />
between garam masala and curry<br />
paste or powder: the word masala<br />
means spice – it is often used just<br />
as the word ‘curry’ is on Western<br />
menus, however, masala dishes<br />
tend to be more spicy.<br />
Turn this curry into a vegan<br />
curry: replace the meat with<br />
aubergine, butternut, sugar snap<br />
peas or tender-stem broccoli and<br />
the beef stock with coconut milk.<br />
Follow the recipe as for lamb curry.<br />
24 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
NAAN<br />
PREP TIME: 5min<br />
COOKING TIME: 3-5 min per side<br />
YOU WILL NEED<br />
240 g self-rising flour (450 ml/1 ¾ cup)<br />
250 ml double thick Greek yoghurt<br />
2,5 ml salt<br />
15 ml butter to brush naan bread<br />
METHOD<br />
Combine flour, yoghurt and salt in a large mixing bowl until<br />
well combined. Lightly flour a wooden surface and transfer the<br />
dough onto the floured surface. Press the ball of dough into a<br />
circular shape and cut into 8 even pieces. Flatten each piece of<br />
dough and form a rough, oblong shape. Heat a large non-stick<br />
pan on medium heat. Place one piece of naan dough onto the<br />
pan and cook for 3 minutes, flip over and cook for another 2<br />
minutes. Repeat with the rest of the dough.<br />
Brush the top of the naan bread with melted butter.<br />
Serves 6<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 25
&<br />
Pear pecan<br />
dark chocolate<br />
braai pie<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
26 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
If you want to be a little bit<br />
adventurous try other fillings<br />
to add to your braai pie, such as<br />
Marshmallows, Nutella,<br />
and Peanut Brittle,<br />
Nougat or, some Apple<br />
slices. There are no rules here!<br />
This recipe from Chef Suné and<br />
Checkers will make your knees weak<br />
and your heart full. Who doesn’t love<br />
a chocolate braai pie in winter? It can’t<br />
get any better than this.<br />
PREP TIME: 20min<br />
BRAAI TIME: 8-10min per side<br />
YOU WILL NEED<br />
2x400 g Pastry Pride Puff Pastry, defrosted and<br />
rolled 25x25 cm<br />
100 g soft butter<br />
4 ea Forel pears, peeled, cored and cut into wedges<br />
150 g roasted pecans<br />
200 g good quality dark chocolate (100g to use in<br />
the filling & 100g to melt and drizzle over the pie<br />
before serving)<br />
1x tin caramel treat<br />
1 ea large egg<br />
15 ml milk<br />
25 ml cinnamon sugar<br />
Sea salt flakes<br />
METHOD<br />
Line a baking tray with baking paper. Place one<br />
sheet of puff pastry onto the baking tray and<br />
spread with soft butter, leaving a 1 cm boarder. In<br />
a mixing bowl, mix together the pears, pecans and<br />
chocolate. Sprinkle this mixture over the puff pastry<br />
on the baking tray. Dot with the caramel treat.<br />
In a small bowl, whisk together the egg and milk.<br />
Lightly brush the boarder of the puff pastry with<br />
the egg wash. Place the second square of puff<br />
pastry over the top and press the edges to seal.<br />
Brush boarder of top sheet with egg wash and<br />
crimp edges with a fork. Also brush the top of the<br />
pastry with egg wash and sprinkle with cinnamon<br />
sugar and some sea salt flakes. Cut a few slits in<br />
the centre of the pie to allow steam to escape<br />
while baking. Bake at 200°C for the first 10 minutes;<br />
turn the temperature down to 180° and bake for a<br />
further 20 minutes until puffed and golden. Leave<br />
to stand for 10 minutes. Drizzle with some melted<br />
chocolate. Cut into squares or strips. Serve with<br />
vanilla bean ice cream.<br />
Serves 8<br />
Good to know: To make the chocolate and pear<br />
pie over the coals, grease a clean hinged grid with<br />
non-stick spray. Position the unbaked prepared pie<br />
on the cold hinged grid. Close the grid and braai<br />
over moderate coals for 20 - 30 minutes or until<br />
golden brown and done on both sides. Leave to<br />
stand for 10 minutes. Dust the top with icing sugar.<br />
Cut the pie into squares and serve with vanilla<br />
bean ice cream.<br />
getitmagazine.co.za/bloemfontein<br />
<strong>Winter</strong> food <strong>2020</strong> Get It Bloemfontein 27
Classic Swiss<br />
Fondue<br />
It is time to get cheesy<br />
and have some fun<br />
with the whole<br />
family. This dish will<br />
certainly get the<br />
whole family together<br />
for a fun night in.<br />
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<br />
CHEF’S TIP: It’s important to use<br />
good quality cheese as well as<br />
wine of standard as both will have<br />
an enormous impact on the final<br />
product.<br />
28 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
PREP TIME: 10min<br />
COOKING TIME: 10min<br />
YOU WILL NEED<br />
180 g Emmentaler cheese, grated on the large holes<br />
of a box grater to yield 500 ml<br />
100 g Gruyere cheese, grated on the large holes of a<br />
box grater to yield 250 ml<br />
100 g white Gouda cheese, grated on the large<br />
holes of a box grater to yield 250 ml<br />
100 ml cake flour (this helps thicken the fondue and<br />
prevents the cheese from clumping)<br />
750 ml Sauvignon Blanc Odd Bins Wine (dry white<br />
wine with high acidity will help to keep the cheese<br />
smooth with an even texture)<br />
2 ea garlic cloves, crushed<br />
60 ml Kirsch liqueur<br />
Pinch of nutmeg<br />
Sea salt and freshly ground black pepper<br />
METHOD<br />
In a medium bowl, toss the grated cheeses with<br />
the flour. Place the wine and the garlic in a medium<br />
saucepan over high heat. Bring the wine and the<br />
garlic to a boil, and reduce to a simmer and cook<br />
over low heat for 2 minutes. Gradually whisk in the<br />
cheese (this will create a buttery, smooth fondue),<br />
1 handful at a time, whisking constantly until the<br />
cheese melts before adding the next handful. After<br />
the last edition of the cheese, add the Kirsch, the<br />
nutmeg and the salt and pepper to taste. Transfer to<br />
a warm fondue pot. Serve immediately with chunks<br />
of fresh bread, apple wedges, pear wedges, walnuts<br />
and grapes, dried or fresh figs and boiled baby<br />
potatoes.<br />
Serves 10-12<br />
From the widest range of Swiss cheese<br />
in South Africa, to stocking the world’s<br />
very best cheddar, we sure to have<br />
exactly what you need! Be sure to try<br />
Checkers range of cheeses.<br />
getitmagazine.co.za/bloemfontein
GET IT DIRECTORY<br />
MAKE MEMORIES AT HOME<br />
Where dreams take flight<br />
www.aguilarealestate.co.za<br />
Call your favourite Aguila Agent<br />
https://www.facebook.com/aguilarealestate<br />
Office: 064 548 5216<br />
Ready to Serve you
GET IT DIRECTORY<br />
WINTER TRADING HOURS<br />
WEEKDAYS TRADING HOURS<br />
MONDAY TO FRIDAY<br />
CHECKERS PRELLER SQUARE<br />
07H30 – 19H00<br />
CHECKERS MIMOSA MALL<br />
08H00 – 19H00<br />
CHECKERS LANGENHOVEN PARK<br />
07H30 – 19H00<br />
CHECKERS WOODLANDS<br />
08H00 – 19H00<br />
CHECKERS HYPER FLEURDAL<br />
08H00 – 19H00<br />
WEEKENDS<br />
SATURDAYS<br />
CHECKERS PRELLER SQUARE<br />
08H00 – 19H00<br />
CHECKERS MIMOSA MALL<br />
08H00 – 19H00<br />
CHECKERS LANGENHOVEN PARK<br />
08H00 – 19H00<br />
CHECKERS WOODLANDS<br />
08H00 – 19H00<br />
CHECKERS HYPER FLEURDAL<br />
08H00 – 17H00<br />
SUNDAYS:<br />
CHECKERS PRELLER SQUARE<br />
08H00 – 17H00<br />
CHECKERS MIMOSA MALL<br />
08H00 – 17H00<br />
CHECKERS LANGENHOVEN PARK<br />
08H00 – 19H00<br />
CHECKERS WOODLANDS<br />
08H00 – 19H00<br />
CHECKERS HYPER FLEURDAL<br />
08H00 – 15H00<br />
better and better
Spoil<br />
<strong>Food</strong><br />
The Nataniël Collection is available at your local Checkers and Checkers<br />
Hyper stores. The new range includes not only new preserves, salad<br />
dressings, chutneys, salts and spices, tea towels, kitchen utensils,<br />
cutting boards and glasses, but also white porcelain bowls (perfect for<br />
salad, pasta, dessert, sweets, nuts, cereal and biscuits) and induction<br />
friendly non-stick frying pans and frying pans with glass lids. Bamboo<br />
spoons and bamboo and silicone utensils are also on the list.<br />
One lucky reader could win this absolutely fabulous Nataniël Gift pack<br />
from Checkers. Get your hands on this spoil this winter by simply going<br />
to www.getitmagazine.co.za/bloemfontein/ to enter. The hamper<br />
includes The Nataniël Collection Roasted Onion With Rooibos Braai<br />
Sauce, The Nataniël Collection Organic Avocado Oil (250 ml), The<br />
Nataniël Collection Stemless Wine Glasses 4-Pack and the Cutting Board<br />
Bamboo Grove from the Nataniël collection.<br />
We’ll be sending out to winners after lockdown restrictions have been<br />
lifted.<br />
Competition ends 31 <strong>July</strong> <strong>2020</strong>.<br />
Checkers is the gift that<br />
keeps on giving and its<br />
amazing, jam-packed<br />
Nataniël hamper is up for<br />
grabs!<br />
32 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein
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