Winter Food - July 2020

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

Groenewald Street, Wild Olive Estate

Instagram @getitbloem

Facebook Get It Bloemfontein

getitmagazine.co.za/bloemfontein

Editor Suanne Engelbrecht

072-602-5528

suanne@mahareng.co.za

Designer and layout artist

Liezl Magson

Photographer Pierce van Heerden

Sales

Corni Fourie (Sales Manager)

051-505-0997

Marelize Dunlop 082-291-4124

Nettie de Beer 082-822-4538

Judy Barnard 076-791-0304

Felecia Wessels 082-370-1270

Carien Papgis 082-6597741

GET IT NATIONAL

National Group Editor Kym Argo

kyma@caxton.co.za

Facebook and Instagram:

Get It National Magazines

National Sales Manager

Shirley Frattaroli

shirleyf@caxton.co.za 083-633-6100

Business Manager

Christel Basson 051-505-0900

Distribution

Get It Bloemfontein is distributed free

of charge. For a full list of where it is

available visit getitmagazine.co.za/

bloemfontein

Published by CTP Limited

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be transferred or redeemed for cash.

Competitions are not open to the sponsors

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names of winners, who will be contacted

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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.

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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.


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.



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


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





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


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



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


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!


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



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


DON’T FEEL LIKE COOKING,

TRY THIS READY TO COOK

LAMB SHANK FROM CHECKERS


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



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.


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


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.


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.



PACKED

WINTER SALAD


CHECKERS VEGGIES PRE-CUT

FOR YOUR CONVENIENCE


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


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


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


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


Checkers has a wide variety of

EXOTIC MUSHROOMS


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


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.


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




&

Pear pecan

dark chocolate

braai pie



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.



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.


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.


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.


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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

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We’ll be sending out to winners after lockdown restrictions have been

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Competition ends 31 July 2020.

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Winter Food - July 2020

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