FOOD
HEARTY PASTA
PACKED
FRUIT BOWL
SLOW ROASTED
LAMB SHANK
ZESTY GREEN
SMOOTHIE
Burger Night
WINTER FOOD
IN ASSOCIATION WITH
TURN HOME MEALS INTO GOOD MEMORIES
Winter food 2020
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
F R O M F R O Z E N
T O D E L I C I O U S
IN M I N U T E S
GOURMADE FROZEN MAC &
CHEESE READY MEAL
READY
IN 50
MINS
G OUR MAD E
M A C & C H E E S E
W I T H E X O T I C
M U S HRO O M S
Give our Gourmade Mac & Cheese
a mushroom twist and take your
work-from-home lunches up a
notch by adding a selection of your
favourite sautéed mushrooms from
our exceptional exotic range.
EXOTIC MUSHROOMS
Also Available in the Range:Bread
- 29.99
Gourmade Frozen Chicken & Broccoli 1kg
Gourmade Frozen Prime Steak Pie 580g
Gourmade Frozen Pastry Garlic Baguette 250g
E A S Y M E A L S T O
G I V E MOM A B R E A K
3 x 200ml OH MY
GOODNESS
JUICE ASSORTED
OH MY GOODNESS
MEALS ASSORTED
NO JUNK
PROMISE:
No added MSG
No artificial colours
or flavours
No artificial
sweeteners
NCFOCLBQGO/E
E X C L U S I V E TO
better and better
GET IT
Editorial
Phone 051-5050-900
Central Media Park, 7 Christo
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getitmagazine.co.za/bloemfontein
Editor Suanne Engelbrecht
072-602-5528
suanne@mahareng.co.za
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Photographer Pierce van Heerden
Sales
Corni Fourie (Sales Manager)
051-505-0997
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GET IT NATIONAL
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kyma@caxton.co.za
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shirleyf@caxton.co.za 083-633-6100
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available visit getitmagazine.co.za/
bloemfontein
Published by CTP Limited
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Winter Food 2020
CONTENTS
WHY DON’T YOU...
2 Jolly good fun to be had at home
BOOK CLUB
5 Find your inner foodie with these great reads
WISH LIST
6 Become the best home cook with these treats
TIME TO COOK
8 Packed Fruit Bowl
10 Zesty green smoothie
12 A green winter
14 Slow roasted lamb shank
16 Burger night
18 Packed winter salad
20 Hearty pasta
24 Basic lamb curry
25 Naan bread
26 Pear & pecan braai pie
28 Classic swiss fondue
SPOIL
32 The Nataniël collection hamper is up for grabs
COVER
Cover photo supplied by Checkers
Recipe on www.checkers.co.za
Checkers Hyper Fleurdal • Checkers Mimosa Mall • Checkers Preller Square
Checkers Woodlands • Checkers Langenhoven Park
*note that products featuring in the magazine may
differ from store to store and are subject to availability
better and better
A hot date!
Jolly good fun to be had at home
Have a date with Mom and Dad to up your baking skills
together
No job is too big and no pup is too small for the PAW Patrol range! Bloemfontein, get
ready to sink your paws into some quick and easy Paw Patrol snacks. The range offers
Flapjack Mix, Cupcake Mix, and Cake in a Mug, Jelly, Popcorn Sprinkles and a Chocolate
Flavoured Malt Drink. These tasty treats have no artificial colourants and are MSG free.
The Paw Patrol range is available now at your nearest Checkers and Checkers Hyper
Fleurdal.
Binge-watch these cooking
shows for some inspiration
In this unscripted series on Netflix,
The Big Family Cooking Showdown,
families who are passionate about
food serve up their most delicious
dishes for the chance to be crowned
Britain’s best home cooks.
On the cooking show on Netflix,
Nadiya’s Time To Eat, Nadiya Hussain
serves up delicious shortcuts, vital
ingredients and fast favourites which
are perfect for today’s time-strapped
families.
In the Emmy-nominated series, Chef’s
Table, meet culinary stars around the
world who are redefining gourmet
food with innovative dishes and
tantalising desserts. Available on
Netflix.
Grab the popcorn and a glass of wine for a foodie movie night
No Reservations is the perfect feel-good movie where Kate, an uptight chef, finds her life turned upside down when her
sister dies in a car accident and she becomes her niece’s sole guardian.
Burnt is about a chef who destroyed his career through recklessness and bad behaviour, travels to London to redeem
himself and regain his former glory in the culinary industry.
Cloudy with a chance of Meatballs is a great family movie that the kids will love. When inventor Flint Lockwood makes
clouds rain food, yes you heard correctly, the citizens of Chewandswallow can feed themselves. But a bowl of disaster is
about to overflow.
PLAN A HOT DATE WITH CHEF SUNÉ
Chef Suné from the Upper Crust Bloemfontein, believes that one
is born a chef or foodie and does not really become one through
limited opportunities. She loves nature and the challenge to
transform beautiful elements, from nature-like plumb purple figs
with a soft pink interior, bright-as-the-sunshine yellow lemons and
ripe red tomatoes into delicious food. Chef Suné has been involved
with the Checkers brand for 12 years by using products of quality
from Checkers. Presenting food demonstrations and hosting black tie
events have constantly kept her involved in the culinary industry for
38 years. She would like everyone to keep cooking as there is nothing
more rewarding than home cooked food where your family can get
involved. So get started on these amazing recipes that Get It Food
and Checkers have put together for you.
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
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
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
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
椀 渀 琀 攀 爀 椀 漀 爀 䐀 䔀 䌀 伀 刀 䄀 吀 䤀 一 䜀
椀 渀 琀 攀 爀 椀 漀 爀 䐀 䔀 匀 䤀 䜀 一
椀 渀 琀 攀 爀 椀 漀 爀 䄀 刀 䌀 䠀 䤀 吀 䔀 䌀 吀 唀 刀 䔀
䌀 伀 一 吀 䄀 䌀 吀 ⬀
嘀 䤀 匀 䤀 吀 唀 匀
㔀 㐀 アパート 㘀 㜀 㜀
椀 渀 昀 漀 䀀 栀 挀 爀 攀 愀 琀 椀 漀 渀 ⸀ 挀 漀 ⸀ 稀 愀
䌀 ⼀ 伀 ㈀ 渀 搀 匀 琀 爀 ⬀ 䄀 氀 椀 眀 愀 氀 匀 琀 爀
䈀 氀 漀 攀 洀 昀 漀 渀 琀 攀 椀 渀 Ⰰ 䘀 爀 攀 攀 匀 琀 愀 琀 攀
䀀 栀 昀 愀 挀 琀 漀 爀 开 栀 挀 爀 攀 愀 琀 椀 漀 渀
䠀 䌀 爀 攀 愀 琀 椀 漀 渀
眀 眀 眀 ⸀ 栀 挀 爀 攀 愀 琀 椀 漀 渀 ⸀ 挀 漀 ⸀ 稀 愀
19 PERFECTLY
MATURED
SUCCULENT
STEAK CUTS
CHATEAUBRIAND
CUT FROM
THE THICKEST
PART OF THE BEEF
TENDERLOIN
NCFOCLBQGO
EXCLUSIVE TO
also at
better and better
Book club
Find you’re your inner foodie with these great reads
Babel Cookbook pays homage to Babylonstoren and specifically
the Babel restaurant and the food created there. It’s also about more
than food - it’s the story of an extraordinary place that brings together
the work of horticulturalists, winemakers, farmers and culinary artists.
Available on their website https://babylonstoren.com for R 490. “This is
not a conventional cookbook. Neither is Babylonstoren a run-of-themill
farm. This place has refined and defined my life again, from the
garden - an inspiration in itself - to the pleasure of creating dishes in
Babel’s kitchen with great anticipation.” - Maranda Engelbrecht
5 Ingredients
with Jamie Oliver is
the UK’s bestselling
cookbook of all
time and this
amazing book
can be in your
kitchen soon. Focusing on incredible
combinations of just 5 ingredients.
Quick and easy food that you can cook
at home, plus a great bonus chapter of
sweet treats. Flavour with minimum fuss,
lots of nutritious options and loads of
epic inspiration. This book is available at
Checkers Hyper Fleurdal for R429.99.
Die Edik van Nantes-kookboek by Nataniel
Le Roux en Erik Le Roux. Die Edik van Nanteskookboek
is veel meer as net ‘n versameling resepte.
Dis die getuienis van ‘n vier-jaar-avontuur, van die
vreugde van twee broers en die geskiedenis van ‘n
familie, ‘n portefeulje van fotografie, ‘n dossier van
kuns en ontwerp, ‘n dokument van skoonheid en
‘n liefdesbrief aan ‘n ongewone stad! Die boek is
beskikbaar op takelot.com vir R269.00.
getitmagazine.co.za/bloemfontein
Odd Bins Merlot available exclusively at Checkers, has fruity aromas of ripe raspberries,
plums and cherries so grab a glass and enjoy it while making a mean meal. Available from
R50.00.
Winter food 2020 Get It Bloemfontein 5
Wish list
Become the best home cook with these treats
Try something
new
The Nataniël Collection
Organic Avocado Oil
250ml might be daunting
to try at first but this is
a great item to have in
your pantry to use with
any meal, replacing your
original cooking oil.
Available for R49.99 at
your nearerst Checkers.
Sleek and stylish
Start your day right by making delicious coffee in
this Mila Aluminium & Wood Espresso Maker
6 Cup coffee maker that is available at Checkers
Hyper Fleurdal for R199.99.
Cuppa Jo
Foreign Ground Bravo
Medium Dark Roast Ground
Coffee 250g is expertly
selected and hand roasted
to create this signature
blend. Start your day the
right way with a warm cup
of coffee which is perfect for
these cold winter mornings.
Find your favourite blend at
your nearest Checkers.
Warm up those hands
Enjoy a cup of coffee on your balcony in the
Bloemfontein sun during winter with this
beautiful Willow Mug available at Checkers
Hyper Fleurdal for R19.99 each.
6 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
Light it up
Experience the charcoal revolution of the Weber Compact Kettle
Braai 57cm that started it all with this 57cm cooking diameter
grill which also offers a triple plated cooking grate and rust proof
aluminium vents. Available for R1 599 at Checkers Hyper Fleurdal.
Mrs Pots
Create amazing warm and hearty dishes in this stylish Bio
Green Casserole pot which is available at Checkers Hyper
Fleurdal for R249.
Serve up a feast
The Madera Acacia Wood
Serving Board is always
up for entertaining
guests with this stylish
cheese board available for
R249.99 from Checkers
Hyper Fleurdal.
The healthy way to fry!
Philips White Airfryer unique Rapid Air
Technology lets you fry with air to make food
that is crispy on the outside and tender on the
inside. Little or no oil is needed to ensure the
perfect texture and delicious results! Available
for R1 499 at Checkers Hyper Fleurdal.
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 7
PACKED
FRUIT BOWL
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
Are you running out of breakfast options and want to try something new?
Chef Suné and Checkers have just the recipe to knock your socks off this winter.
PREP TIME: 10min
BIRCHER MUESLI
500 ml Simple Truth wholegrain rolled oats exclusive to
Checkers
125 ml water
125 ml freshly squeezed orange juice
185 ml plain double thick yoghurt
20 ml Simple Truth honey exclusive to Checkers
1 Granny Smith apple, peeled and grated
Pinch of salt
Fresh berries or fruit
60 ml roasted nuts or substitute with raisons
METHOD
Mix the rolled oats, water and orange juice together.
Cover and set aside for 30 minutes (overnight works well
too). Mix in the yoghurt, honey, grated apple and salt.
Transfer to a serving bowl and garnish with berries/fruit
and nuts, or serve with a berry compote.
QUICK BERRY COMPOTE
YOU WILL NEED
500 ml mixed frozen berries
125 ml sugar
125 ml water
1 ea orange, sliced
METHOD
In a medium saucepan, combine sugar and water. Bring
to a boil while stirring, until sugar has dissolved. Cook for
5 minutes, then add the orange slices and boil for another
5 minutes. Pour the hot sugar syrup and orange slices
over the frozen berries. Leave to cool. Remove the orange
slices and serve the berry compote with the Bircher
muesli.
Serves 4-6
8 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
GOOD TO KNOW
By pouring the hot sugar syrup over the frozen berries
and not to boil them in the syrup, you maintain the
shape and flavour of the berries together with a
beautiful, bright colour. Almost all fresh berries freeze
quickly and easily. Spread the fresh berries out on a
baking tray and freeze in the quick-freeze section of the
freezer. Once frozen, they can be packed into containers
for easy storage. Suitable for vegetarian or vegan and can
replace yoghurt with almond milk. Gluten FREE.
FARM FRESH PROMISE. 100% GUARANTEED. SIMPLE TRUTH WHOLEGRAIN ROLLED OATS
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 9
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
10 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
ZESTY
GREEN SMOOTHIE
Start your day with a zesty green
smoothie to kick your immune
system into gear.
PREP TIME: 10min
Chef’s tip:
For smoothies you can use a
variety of green vegetables and
fruits such as:
• Celery
• Cucumber
• Kale
• Granny Smith apple
• Pear
• Mint
• Fennel bulb
• Wheatgrass
• Lemongrass
• Lime juice
Suitable for vegetarians or vegans.
You can substitute yoghurt with
nut milk.
YOU WILL NEED
200 ml Simple Truth Coconut Water or coconut
milk exclusive to Checkers
5 ml lime or lemon juice
100 g English cucumber, roughly chopped
(seeds removed)
50 g washed baby spinach leaves
50 g baby kale
1 kiwi, peeled and roughly chopped
2 Granny Smith apples, cored and chopped
½ avocado, peeled and stoned, or 50 ml plain
*thick yoghurt
10 ml fresh ginger
10 ml Simple Truth honey exclusive to Checkers
METHOD
In a standard blender, first blend the coconut
water, lime/lemon juice, cucumber, spinach and
kale to make a liquid base.
Then add kiwi, apples, avocado (*if using) fresh
ginger and honey and blend until smooth.
Serve in two 400-ml glasses, adding some
crushed ice to each glass. Top the smoothie
with toasted coconut or fresh coconut shavings.
Serves 2
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 11
A GREEN
WINTER
YOU WILL NEED FOR THE VEGETABLE STOCK
2 ea carrots, peeled and sliced
1 ea onion, cut into medium dice
2 ea celery ribs thinly sliced
2 ea leeks, washed and thinly sliced
2 litre water
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
METHOD
Simmer together for 30 minutes, strain and use the
stockwater for your green soup.
PRESSED FOR TIME,
THESE PRE-CUT VEGGIES FROM CHECKERS
ARE PERFECT!
12 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
Amazing creamy green vegetable soup with a
dash of yummy bacon bits to keep you healthy
and warm all at the same time. Making soup
is the best kind of kitchen magic because you
start with a few humble ingredients and wind
up with a gem. The components and technique
for a pureed vegetable soup are simple, but the
result are silky and delicious.
PREP TIME: 45min
YOU WILL NEED
750 g broccoli, bottom of stems trimmed, florets coarsely
chopped, and stems sliced very thinly
1 ea medium onion, cut into medium dice
1 ea leek, thinly sliced and washed
50 g butter
1,5 litre vegetable stock
FOR YOUR GARNISH
Crisp bacon (optional)
Croutons
Swirl of thick plain yoghurt
Swirl of 50 ml olive oil and 25 ml lemon juice dressing
Salt and pepper
METHOD
Sauté the vegetables in butter in a large saucepan over
medium heat until softened.
Cook some aromatics, this is your vegetable stock (2 ea carrots,
peeled and sliced, 1 ea onion, cut into medium dice, 2 ea celery
ribs thinly sliced and 2 ea leeks, washed and thinly sliced added
to 2 litre water – simmer in a big saucepan for 20 minutes or
until vegetables are soft) to start building the soup’s flavour
base. Add the vegetable stock, stir well, and bring to a simmer
over medium heat.
Cook uncovered, stirring occasionally, until the vegetables are
very tender and the soup is full flavoured for 10 to 20 minutes,
depending on the vegetables. Take the soup off the heat and
let the soup cool for 5 minutes.
Finally, just put everything in a blender and season to taste.
Working in batches is best in a blender. Lastly, put the soup
back into the pan and season the soup to taste. Ladle the soup
into soup bowls and sprinkle the garnish over. This is how easy
it is to make a lovely creamy vegetable soup.
Serving 4 – 6
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 13
SERVE YOUR SHANK WITH:
Apple and coconut slaw
MIX TOGETHER
2 ea Granny Smith apples, peeled, cut
into matchsticks
1 ea fresh green chilli, roughly chopped
25 ml fresh coriander, roughly chopped
65 ml double-cream yoghurt
Fresh coconut flakes
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
DON’T FEEL LIKE COOKING,
TRY THIS READY TO COOK
LAMB SHANK FROM CHECKERS
14 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
Slow Roasted
LAMB SHANK
Definitely on top of my list for a winter favourite!
Nothing beats a cosy winter night like this hearty meal!
Prep time: 30 minutes, plus overnight marinating time
Cooking time: 5 hours
YOU WILL NEED
6 x Certified Natural lamb shanks exclusive to Checkers
15 ml ground coriander
15 ml ground cumin
10 ml paprika
Splash of olive oil
30 ml olive oil
2×400 g cans cherry tomatoes
4 fresh tomatoes, chopped
250 ml Odd Bins Red Wine exclusive to Checkers
250 ml chicken stock
Sea salt and freshly ground black pepper, to taste
A few sprigs of fresh rosemary
TIPS
This versatile cut can be used
in many ways, It’s perfect for
stews, slow cooking and often
a perfect match for potjiekos
recipes.
METHOD
Mix the spices in a large bowl and add the olive oil. Mix well. Rub the spice mix
onto the lamb shanks and place into 3 large Ziploc bags and chill overnight.
Remove from the fridge at least 30 minutes before cooking.
Preheat the oven to 170° C. Heat the oil in a large roasting pan or heavy-based
saucepan. Brown the lamb shanks in the oil, turning occasionally to make sure
they’re evenly browned, about 5 minutes a side.
Turn off the heat. If you are using a saucepan, transfer the lamb shanks into a
large roasting pan. Add the canned and fresh tomatoes, wine and chicken stock.
Season to taste. Add a good pinch of salt and black pepper.
Give the whole tray a gentle stir and add the rosemary. Cover with foil or a lid
and cook for 3 hours, turning the lamb shanks every hour. Add more water or
chicken stock if it gets dry.
Reduce the oven‘s temperature to 150° C, then cook for a further 2 hours. Serve
with braised sweet potatoes or Basmati rice.
Serve the apple and coconut slaw on the side.
Serves 6
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 15
BURGER NIGHT
ENJOY CHECKERS VENISON AVAILABLE ALL YEAR ROUND
Get your family active in the kitchen and involved in the cooking
process by having a jam-packed burger night.
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
Venison patties
PREP TIME: 20min
BRAAI TIME: 5 - 8min per patty
YOU WILL NEED
1 kg Bushveld’s Finest venison e.g. springbuck exclusive to
Checkers
25 ml cooking oil
1 ea onion, chopped
15 ml fresh parsley, chopped
1 ea rib celery, chopped
2 ea slices brown bread crumbs
50 ml tomato sauce
7,5 ml Worcestershire sauce
Salt and freshly ground black pepper
2 ea eggs, lightly beaten
METHOD
Sauté the onion, garlic, parsley and celery in the oil
for 3 minutes. Cool slightly. Mix with the mincemeat,
breadcrumbs, tomato sauce, Worcester sauce, eggs, salt and
pepper. Shape the patties and fry in some oil in a sautéing
pan. Cook to the desired doneness. Serve on a lightly
toasted hamburger bun with Pinotage reduction, chunks of
gorgonzola and balsamic onion jam.
Serves 8 (150 g patties)
Pinotage reduction
COOKING TIME: 20min
YOU WILL NEED
400 ml Odd Bins Pinotage Wine exclusive to Checkers
75 ml balsamic vinegar
50 ml brown sugar
2,5 ml cinnamon
Salt and freshly ground black pepper
METHOD
Mix to combine ingredients in a pot and simmer over low
heat until a syrupy consistency is reached. Serve with chunks
of gorgonzola and balsamic onion marmalade (recipe
follows).
Serves 8
Balsamic onion marmalade
COOKING TIME: 30min
YOU WILL NEED
60 ml olive oil
2 kg purple onions, sliced
75 ml brown sugar
750 ml balsamic vinegar
250 ml brown sugar, extra
10 ml whole grain mustard
10 ml orange zest
METHOD
Use a large saucepan to heat the oil, onion and sugar and
cook for 20 min. Add the vinegar and extra sugar. Simmer,
stirring occasionally until syrupy and caramelised. Stir in the
mustard and orange zest. Place into hot, sterilized jars and
seal. Serves 8
BBQ Sauce
PREP TIME: 20min COOKING TIME: 20min
YOU WILL NEED
Yields 750 ml
2 ea onions, finely chopped
2,5 ea chopped garlic
2,5 ea fresh ginger
30 ml vegetable oil
250 ml tomato puree
30 ml Worcestershire sauce
75 ml brown sugar
2,5 ml paprika
15 ml sweet chilli sauce
5 ml mustard powder
2 ea drops tabasco
125 ml red wine vinegar
Salt and milled black pepper
METHOD
In a medium saucepan, add the vegetable oil and cook
the onions, garlic and ginger until soft. Add the remaining
ingredients and cook slowly, uncovered, over low heat for
about 15 – 20 minutes. Season with salt and pepper.
16 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
Good to know: Use the BBQ sauce to baste
sosaties made with certified natural lamb
or steak or boerewors.
It is important that meat should be at
room temperature by the time it goes onto
the fire – this will ensure even cooking.
The meat should be dry when it goes
onto the fire- blot by using kitchen paper.
Only baste the meat (if you do not have
a basting brush use rosemary branches
instead) once both sides of the meat have
been over the coals for 2 minutes each
side. Important that meat needs to ‘rest’
a bit after the braai. Last but not least,
to clean the braai grid use lemon halves
dipped in coarse salt and then scrub.
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 17
PACKED
WINTER SALAD
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
CHECKERS VEGGIES PRE-CUT
FOR YOUR CONVENIENCE
18 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
This warm barley salad with roasted
vegetables is a great side dish, perfect for a
winter braai.
PREP TIME: 45min
COOKING TIME: 20min
YOU WILL NEED
For the barley
250 ml pearl barley
METHOD
Bring a pot with salted water to a boil and add the barley.
Return to the boil, then reduce the heat to medium-high and
boil uncovered for 25-30 minutes until soft. Drain off cooking
water, rinse and use as required. Combine the warm barley
with the citrus dressing.
YOU WILL NEED
For the citrus dressing
75 ml fresh squeezed lemon juice
75 ml fresh squeezed orange juice
15 ml Simple Truth honey exclusive to Checkers
50 ml extra virgin olive oil
5 ml peeled and finely chopped root ginger
METHOD
Mix together. Use fresh torn mint leaves to taste and season
with salt and freshly ground black pepper.
YOU WILL NEED
For the oven-roasted vegetables
4 ea beetroot, peeled and cut into wedges
3 ea small red onions, peeled and cut into wedges
15 ml balsamic vinegar
60 ml olive oil
15 ml brown sugar
4 ea large baby marrows, thickly sliced
1 ea butternut, peeled, seeded and cut into cubes
2,5 ml cumin
15 ml Simple Truth honey exclusive to Checkers
2,5 ml chilli flakes
4 ea large carrots, peeled and thickly sliced
6 ea baby potatoes, quartered (skin on)
Salt and milled black pepper
3 ea rosemary sprigs
Crushed garlic clove
METHOD
Prepare all the vegetables and keep them separate. Toss the
beets and red onion in the balsamic vinegar with 15 ml olive
oil and brown sugar and season. Season the baby marrows
and toss in 15 ml olive oil. Season the butternut and toss
in 15 ml olive oil, runny honey, cumin and some fresh sage.
Season the carrots and potatoes with salt and pepper, toss
in 15 ml olive oil, some chilli flakes, rosemary and garlic.
Arrange vegetables in a single layer on baking sheets and
roast at 180°C for 18-20 minutes or until vegetables are tender
and nicely caramelized on the edges. Arrange the warm
vegetables on the barley with citrus dressing.
Serve warm or at room temperature, with wild rocket.
GOODNESS FROM
THE FARM
Nothing beats
a warm plate
of healthy
melkkos, try this
truly SA dish,
Hearty & light
Melkkos
INGREDIENTS:
110 g (200 ml) cake
flour
5 ml baking powder
2 ml salt
2 litre milk
Extra cake flour for
sprinkling
3 eggs (separated)
50 g (60 ml) white sugar
5 ml grated lemon peel
2 ml cinnamon
Cinnamon sugar to taste
METHOD
• Sift the flour, baking powder and salt together. Stir in
the milk, little by little, to form a stiff dough. Roll out the
dough very thinly on a surface covered with sprinkled
flour.
• Sprinkle quite a lot of flour over the dough. Roll up
and cut the roll with a sharp knife into very thin strips.
Sprinkle ample flour over the melksnysels and separate
(loosen) the dough by using your fingers. Keep aside
until needed.
• Bring the rest of the milk to the boil in a large saucepan.
Stir in the melksnysels without shaking off the flour.
Reduce the heat while stirring the mixture for about 10
minutes – be careful that it does not boil over.
• Whisk the egg yolks, sugar, lemon peel and cinnamon
together. Stir in some (not too much) of the melksnysel
mixture to the eggs, sugar and
cinnamon mixture, then stir in
with the rest of the melksnysel
mixture. Bring to the boil again.
• Whisk the egg whites until stiff.
Pour into a big serving dish. Pour
the cooked melksnysels on top,
sprinkle with cinnamon sugar
and serve immediately.
Yields
6 to 8
servings
Recipe provided by Chef Suné Niemand
Picture for illustration purposes only
DID YOU
KNOW?
Denmar yogurt
is made from
Full Cream Milk?
Building strong
bones and teeth
Quality diary products
available at all leading
supermarkets
Serves 8
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
Checkers has a wide variety of
EXOTIC MUSHROOMS
20 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
Hearty
Pasta
Hearty pasta with mushrooms and cheese will
give you that warm and fuzzy feeling every
time you take a bite.
PREP TIME: 30min
COOKING TIME: 25min
YOU WILL NEED
3 litre water
25 ml salt
500 g penne pasta
250 g brown button mushrooms, sliced
250 g white button mushrooms, sliced
50 g butter
50 ml olive oil
10 ml lemon juice
Salt and milled pepper
Chopped parsley
250 g plain thick yoghurt
125 g Checkers Cheese World blue cheese
200 g Checkers Cheese World mozzarella, grated
200 g Checkers Cheese World mascarpone cheese
100 g Checkers Cheese World parmesan, grated
METHOD
Cook the penne pasta in a large pot of boiling, salted water.
Stir gently to prevent pasta from sticking. Cook pasta over
high heat, uncovered. Do not use oil when cooking pasta (it
will prevent the sauce from ‘sticking’ to the pasta). Cook until
al dente. Remove from heat. Do not rinse under cold water.
Reserve some of the pasta water (250 ml) to add to the cheese
mixture. This will make the sauce glossy, richer and silkier.
Sweat the mushrooms in the butter and olive oil. Add the
lemon juice and cook for a few minutes, then add the parsley
and seasoning.
Mix the yoghurt and all the cheese (except for the Parmesan)
well together. Add the pasta water, then add the mushrooms,
seasoning, chopped parsley and penne pasta all to the cheese
mixture. Transfer to a buttered oven dish. Bake at 160°C for 10
minutes. Sprinkle with the parmesan and bake for another 10
minutes. Optional: Add oven-roasted cherry tomatoes and
baby marrow to the pasta bowl. Toss some wild rocket in olive
oil, season. Serve with the pasta bowl.
Serve with a simple green salad.
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Serves 8
PROMOTION
Crepes
Serves 2 - 4
YOU WILL NEED
• 2 TopLay eggs
• 1 cup all-purpose flour
• ½ cup milk
• ½ cup water
• 2 tablespoons melted butter
METHOD
1. Whisk together the flour and the eggs in a bowl
2. Add in milk and water, stirring to combine
3. Add the salt and butter, beat until smooth
4. Heat a frying pan over medium-high heat
5. Pour batter onto the pan, using ¼ cup for each crepe
6. Tilt the pan with a circular motion so that the batter coats
the surface evenly
7. Cook the crepe for about 2 minutes, until the bottom is light
brown
8. Loosen with a spatula, turn and cook the other side, and
serve hot
The eggs we trust
DID YOU KNOW
• The color of the egg yolk has nothing to do with freshness
• The aircell of an egg is the best indicator of the freshness of an egg
• The grade of an egg has nothing to do with the weight of an egg
• It is no indicator if an egg is fresh by shaking it
• The color of an egg shell is determined by genetics of the hen
• Keep your eggs in the refrigerator for best freshness
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
Basic
lamb curry
Get creative in the kitchen with this amazing basic lamb curry that is sure
to bring some winter comfort.
PREP TIME: 25min
COOKING TIME: 2h
YOU WILL NEED
1,5 kg Certified Natural lamb, cut into
3-cm cubes or 2,5 kg with bone (lamb
shoulder cutlets, lamb potjiekos or
Certified Natural lamb shanks, 2-cm
pieces) exclusive to Checkers
80 ml oil
2 ea large onions, finely chopped
4 ea garlic cloves, crushed
1 ea chilli, finely chopped
1x5 cm fresh ginger, crushed
5 ml garam masala
15 ml curry powder
6 ea curry leaves
25 ml good quality red curry paste
1x400 g can crushed tomatoes
375 ml beef stock
50 ml chopped fresh coriander
METHOD
Heat 15 ml of the oil in a large
saucepan, add a third of the lamb
pieces and cook over high heat for 4
minutes. Brown the lamb in batches,
then set aside.
Heat the remaining oil in the
saucepan. Add the onion and cook
over medium heat, stirring frequently,
for 10 minutes or until golden. Add
the garlic, chilli, ginger, masala, curry
powder and red curry paste. Cook,
stirring for a further 3 minutes or until
fragrant over gentle heat.
Return the lamb to the pan and add
the tomatoes, stock, seasoning and
curry leaves. Reduce the heat and
simmer, covered for 1½ hours, or until
the meat is tender. Stir occasionally.
Remove the curry leaves. Increase the
heat and cook for 10 minutes to allow
the sauce to reduce and thicken. Stir
through the coriander and serve with
rice or boiled potatoes and Indian
salad.
Serves6
Indian salad
YOU WILL NEED
2 ea tomatoes, sliced
2 ea onions, peeled and sliced
60 ml mint or coriander
leaves, chopped
5 ml sugar
15 ml white wine vinegar
METHOD
Toss the salad ingredients
together and serve with
curry, rice, naan or rotis.
Recommended wine: 972 Odd
Bins wine exclusive to Checkers
Good to know: The difference
between garam masala and curry
paste or powder: the word masala
means spice – it is often used just
as the word ‘curry’ is on Western
menus, however, masala dishes
tend to be more spicy.
Turn this curry into a vegan
curry: replace the meat with
aubergine, butternut, sugar snap
peas or tender-stem broccoli and
the beef stock with coconut milk.
Follow the recipe as for lamb curry.
24 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
NAAN
PREP TIME: 5min
COOKING TIME: 3-5 min per side
YOU WILL NEED
240 g self-rising flour (450 ml/1 ¾ cup)
250 ml double thick Greek yoghurt
2,5 ml salt
15 ml butter to brush naan bread
METHOD
Combine flour, yoghurt and salt in a large mixing bowl until
well combined. Lightly flour a wooden surface and transfer the
dough onto the floured surface. Press the ball of dough into a
circular shape and cut into 8 even pieces. Flatten each piece of
dough and form a rough, oblong shape. Heat a large non-stick
pan on medium heat. Place one piece of naan dough onto the
pan and cook for 3 minutes, flip over and cook for another 2
minutes. Repeat with the rest of the dough.
Brush the top of the naan bread with melted butter.
Serves 6
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 25
&
Pear pecan
dark chocolate
braai pie
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
26 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
If you want to be a little bit
adventurous try other fillings
to add to your braai pie, such as
Marshmallows, Nutella,
and Peanut Brittle,
Nougat or, some Apple
slices. There are no rules here!
This recipe from Chef Suné and
Checkers will make your knees weak
and your heart full. Who doesn’t love
a chocolate braai pie in winter? It can’t
get any better than this.
PREP TIME: 20min
BRAAI TIME: 8-10min per side
YOU WILL NEED
2x400 g Pastry Pride Puff Pastry, defrosted and
rolled 25x25 cm
100 g soft butter
4 ea Forel pears, peeled, cored and cut into wedges
150 g roasted pecans
200 g good quality dark chocolate (100g to use in
the filling & 100g to melt and drizzle over the pie
before serving)
1x tin caramel treat
1 ea large egg
15 ml milk
25 ml cinnamon sugar
Sea salt flakes
METHOD
Line a baking tray with baking paper. Place one
sheet of puff pastry onto the baking tray and
spread with soft butter, leaving a 1 cm boarder. In
a mixing bowl, mix together the pears, pecans and
chocolate. Sprinkle this mixture over the puff pastry
on the baking tray. Dot with the caramel treat.
In a small bowl, whisk together the egg and milk.
Lightly brush the boarder of the puff pastry with
the egg wash. Place the second square of puff
pastry over the top and press the edges to seal.
Brush boarder of top sheet with egg wash and
crimp edges with a fork. Also brush the top of the
pastry with egg wash and sprinkle with cinnamon
sugar and some sea salt flakes. Cut a few slits in
the centre of the pie to allow steam to escape
while baking. Bake at 200°C for the first 10 minutes;
turn the temperature down to 180° and bake for a
further 20 minutes until puffed and golden. Leave
to stand for 10 minutes. Drizzle with some melted
chocolate. Cut into squares or strips. Serve with
vanilla bean ice cream.
Serves 8
Good to know: To make the chocolate and pear
pie over the coals, grease a clean hinged grid with
non-stick spray. Position the unbaked prepared pie
on the cold hinged grid. Close the grid and braai
over moderate coals for 20 - 30 minutes or until
golden brown and done on both sides. Leave to
stand for 10 minutes. Dust the top with icing sugar.
Cut the pie into squares and serve with vanilla
bean ice cream.
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 27
Classic Swiss
Fondue
It is time to get cheesy
and have some fun
with the whole
family. This dish will
certainly get the
whole family together
for a fun night in.
Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand
CHEF’S TIP: It’s important to use
good quality cheese as well as
wine of standard as both will have
an enormous impact on the final
product.
28 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
PREP TIME: 10min
COOKING TIME: 10min
YOU WILL NEED
180 g Emmentaler cheese, grated on the large holes
of a box grater to yield 500 ml
100 g Gruyere cheese, grated on the large holes of a
box grater to yield 250 ml
100 g white Gouda cheese, grated on the large
holes of a box grater to yield 250 ml
100 ml cake flour (this helps thicken the fondue and
prevents the cheese from clumping)
750 ml Sauvignon Blanc Odd Bins Wine (dry white
wine with high acidity will help to keep the cheese
smooth with an even texture)
2 ea garlic cloves, crushed
60 ml Kirsch liqueur
Pinch of nutmeg
Sea salt and freshly ground black pepper
METHOD
In a medium bowl, toss the grated cheeses with
the flour. Place the wine and the garlic in a medium
saucepan over high heat. Bring the wine and the
garlic to a boil, and reduce to a simmer and cook
over low heat for 2 minutes. Gradually whisk in the
cheese (this will create a buttery, smooth fondue),
1 handful at a time, whisking constantly until the
cheese melts before adding the next handful. After
the last edition of the cheese, add the Kirsch, the
nutmeg and the salt and pepper to taste. Transfer to
a warm fondue pot. Serve immediately with chunks
of fresh bread, apple wedges, pear wedges, walnuts
and grapes, dried or fresh figs and boiled baby
potatoes.
Serves 10-12
From the widest range of Swiss cheese
in South Africa, to stocking the world’s
very best cheddar, we sure to have
exactly what you need! Be sure to try
Checkers range of cheeses.
getitmagazine.co.za/bloemfontein
GET IT DIRECTORY
MAKE MEMORIES AT HOME
Where dreams take flight
www.aguilarealestate.co.za
Call your favourite Aguila Agent
https://www.facebook.com/aguilarealestate
Office: 064 548 5216
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GET IT DIRECTORY
WINTER TRADING HOURS
WEEKDAYS TRADING HOURS
MONDAY TO FRIDAY
CHECKERS PRELLER SQUARE
07H30 – 19H00
CHECKERS MIMOSA MALL
08H00 – 19H00
CHECKERS LANGENHOVEN PARK
07H30 – 19H00
CHECKERS WOODLANDS
08H00 – 19H00
CHECKERS HYPER FLEURDAL
08H00 – 19H00
WEEKENDS
SATURDAYS
CHECKERS PRELLER SQUARE
08H00 – 19H00
CHECKERS MIMOSA MALL
08H00 – 19H00
CHECKERS LANGENHOVEN PARK
08H00 – 19H00
CHECKERS WOODLANDS
08H00 – 19H00
CHECKERS HYPER FLEURDAL
08H00 – 17H00
SUNDAYS:
CHECKERS PRELLER SQUARE
08H00 – 17H00
CHECKERS MIMOSA MALL
08H00 – 17H00
CHECKERS LANGENHOVEN PARK
08H00 – 19H00
CHECKERS WOODLANDS
08H00 – 19H00
CHECKERS HYPER FLEURDAL
08H00 – 15H00
better and better
Spoil
Food
The Nataniël Collection is available at your local Checkers and Checkers
Hyper stores. The new range includes not only new preserves, salad
dressings, chutneys, salts and spices, tea towels, kitchen utensils,
cutting boards and glasses, but also white porcelain bowls (perfect for
salad, pasta, dessert, sweets, nuts, cereal and biscuits) and induction
friendly non-stick frying pans and frying pans with glass lids. Bamboo
spoons and bamboo and silicone utensils are also on the list.
One lucky reader could win this absolutely fabulous Nataniël Gift pack
from Checkers. Get your hands on this spoil this winter by simply going
to www.getitmagazine.co.za/bloemfontein/ to enter. The hamper
includes The Nataniël Collection Roasted Onion With Rooibos Braai
Sauce, The Nataniël Collection Organic Avocado Oil (250 ml), The
Nataniël Collection Stemless Wine Glasses 4-Pack and the Cutting Board
Bamboo Grove from the Nataniël collection.
We’ll be sending out to winners after lockdown restrictions have been
lifted.
Competition ends 31 July 2020.
Checkers is the gift that
keeps on giving and its
amazing, jam-packed
Nataniël hamper is up for
grabs!
32 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
WE MAKE IT DELICIOUS
YOU MAKE
IT WOW!
MALVA
PUDDING
BY THE
SUNDAY
TIMES
THE MENU MALVA PUDDING
POT O’ GOLD
BABY APPLES
NCFOCLBQGO/E
VANILLA
ICE CREAM
BY THE
SUNDAY
TIMES
SPOONFULLS VANILLA ICE CREAM
NEW
Go to
Checkers.co.za
for the recipe
MALVA STACK WITH
BANANAS & TORCHED
MERINGUE
NEW
Also Available in the Range:
Chocolate Wafer 450g
Decadent Chocolate 475g
Sago Pudding 600g
ADD SOMETHING EXTRA
THE MENU FRESH
VANILLA
FLAVOURED
CUSTARD
Also Available: The Menu Chocolate Mousse 1l
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