Winter Food - July 2020

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FOOD<br />


PACKED<br />






Burger Night<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 />



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 />


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 />





NO JUNK<br />

PROMISE:<br />

No added MSG<br />

No artificial colours<br />

or flavours<br />

No artificial<br />

sweeteners<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 />

Facebook Get It Bloemfontein<br />

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 />

Marelize Dunlop 082-291-4124<br />

Nettie de Beer 082-822-4538<br />

Judy Barnard 076-791-0304<br />

Felecia Wessels 082-370-1270<br />

Carien Papgis 082-6597741<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 />

Competition rules<br />

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 />

names of winners, who will be contacted<br />

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 />


WHY DON’T YOU...<br />

2 Jolly good fun to be had at home<br />


5 Find your inner foodie with these great reads<br />


6 Become the best home cook with these treats<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 />


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 />


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 />





CUT FROM<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 />


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 />


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 />



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


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 />


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 />


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 />


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 />


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 />




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 />


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 />


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


Apple and coconut slaw<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 />




14 Get It Bloemfontein <strong>Winter</strong> food <strong>2020</strong> getitmagazine.co.za/bloemfontein

Slow Roasted<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 />


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



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 />


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 />


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 />


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 />


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 />


Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand<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 />


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 />


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 />


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 />


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 />


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 />


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 />


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


Crepes<br />

Serves 2 - 4<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 />


• 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 />


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 />


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 />


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 />


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 />


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 />




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 />

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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


YOU MAKE<br />

IT WOW!<br />

MALVA<br />


BY THE<br />

SUNDAY<br />

TIMES<br />


POT O’ GOLD<br />





BY THE<br />

SUNDAY<br />

TIMES<br />


NEW<br />

Go to<br />

Checkers.co.za<br />

for the recipe<br />




NEW<br />

Also Available in the Range:<br />

Chocolate Wafer 450g<br />

Decadent Chocolate 475g<br />

Sago Pudding 600g<br />






Also Available: The Menu Chocolate Mousse 1l<br />


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also at<br />

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