Tea. Gnocchi. Bakes. And some damn fine wines.
A simple French baking love story
Créme au chocolat et vanille de Mamie. Or Mamie’s chocolate and vanilla cream. Whichever you call it, it’s one of the easiest, and most delicious, dishes in this delightful cookbook, filled with French classics. In Et Voila!, Manon Lagréve (fans of The Great British Bake Off will recognise her) shows that French baking may be elegant, but doesn’t have to be pretentious or difficult. While there are a few aimed at the more experienced baker, most of them can be whipped up by the rest of us … from desserts and gateaux to bonbons and biscuits, as well as brilliantly helpful info on equipment and troubleshooting, hacks and finishing touches. Sensationally illustrated, delicious in every sense. Welbek Publishing, R510
There’s not much a good cup of tea can’t fix!
We’re suckers for a good sales pitch. So we’re obviously taken with that from the new Smith House of Tea, who say it’s never, for them, been just a cup of tea. Rather a movie marathon in bed on a rainy Sunday morning. The cheeky catch up with your friend in the kitchen after a night out. A quiet moment spent in the garden with your thoughts. Or that zingy hot drink needed when your immune system has taken a punch. The range has black teas (a jolly good English Breaky) and infusions which are caffeine-free, made, they say, with ‘the finest, juiciest and bloody delish chunky fruits’. We fancy the Ginger and Lemon and this sassy Juicy Berry … heavenly raspberries and strawberries and inky blackberries, it’s tart, sweet and delish. R149 from smithhouseoftea.co.za
Chakalaka – rich, aromatic and robust From the Zulu language, Chakalaka relays a sense of togetherness, best mirrored by the popular spicy, proudly South African icon relish of the same name. Believed to have originated amongst the gold miners in the townships of Joburg, it was probably a simple mix of leftover tomatoes, onions and spices to add flavour to traditional local dishes. Very popular at braais, this colourful versatile relish is commonly served with meat and starches. But we’re preferring our Chakalaka in this newly released 2019 Spice Route Chakalaka … the Spice Route’s signature Rhône-style red blend of six classic Rhône varieties selected for their ability to harmoniously express the unique terroir of the Swartland. Rich and robust and velvety, all ripe juicy black currant, cherry and plum notes, with white pepper, spiced meats, smoky cloves, nutmeg and vanilla complementing the wine’s bold fruit character, this wine is full-bodied, intense, silky and smooth … and is a fantastic food wine. Equally at home in a fine dining restaurant as at home around the fire … it’s lovely curry, bobotie, braaied spicy meat and is a perfect complement to a charcuterie board, which is our favourite way of entertaining. You’ll find it for around R195 at your local wine store or online at spiceroutewines.co.za.
Slow down. Take a deep breath. Bake something! So says Sally Wise, who’s been called ‘the granny-we-all-wished-we-had’, and if by baking she means this Strawberry Shortcake, we’re all for it. The Comfort Bake is all Rustic Cherry Brandy Pie and Raspberry and Cream Sponge fingers. Summer Cherry tarts and – since we’re obviously doing the Barbs pink thing, the Baby Baked Yorkshire Puddings with pale pink smoked salmon and chives is the perfect savoury option.
You don’t need fancy equipment or specialist skills … in this fool-proof recipe collection, the icon of good old-fashioned country cooking serves up recipes that are big on comfort and low on fuss. Savoury classics (including pies, quiches, breads and focaccia – and the creamiest potato bake ever) sit proudly alongside a glorious line-up of sweet treats, including Maple Syrup Upside-down Banana Cake, Rhubarb and Caramel Slice, Orange Butter Bars, Spiced Ginger Cookies and a supremely simple Whisky and Orange Chocolate Pudding. The Comfort Bake is all the invitation you need to nourish yourself and those you love with food that warms the heart. Murdoch Books, R433 from Exclusive Books.
Baked chorizo gnocchi with Fat Bastard Shiraz
A lovely, easy dish for your next dinner party. This serves four, but is easily doubled.
You’ll need: 1 Tbsp olive oil, 2 onions, finely sliced, 150g spicy chorizo, skin removed & diced, 4 cloves of garlic, minced, 1 small fresh chilli, finely diced, 2 tsp dried Italian herbs, 2 Tbsp tomato paste, 1x400g tin diced tomatoes,125ml fresh cream, 500g potato gnocchi, quarter of a cup fresh basil, roughly torn, 300g Fior di latte mozzarella, salt and pepper to taste, olive oil, and fresh basil to garnish
Tip: You can cook this dish in an ovenproof pan / shallow casserole from the beginning or else transfer everything to an ovenproof dish at the end to bake.
To make: Preheat oven to 200ºC. Using a drizzle of olive oil, fry sliced onions and chorizo over a medium heat until soft and golden brown. Add the minced garlic, chilli and dried herbs and cook for 2 minutes. Add the tomato paste and cook it off for a few minutes until it turns a warm brick red colour and smells fragrant. Add the tinned tomatoes and reduce the heat to low and simmer for 15 minutes until the sauce has thickened slightly. Add the cream and season with salt and pepper. Remove from the heat.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions. The gnocchi will be cooked once it starts floating on the surface. Be careful to not overcook.
Drain gnocchi and add it to the tomato sauce along with the fresh basil. Mix well. Scatter over roughly torn pieces of the fresh mozzarella, and bake for 15 to 20 minutes or until bubbling and golden brown.
Garnish with fresh basil and a sprinkle of salt and freshly ground black pepper. Serve with crusty bread, a fresh green salad and a glass of Fat Bastard Shiraz.
