horoscopes
Lifestyle
Your weekly horoscope for 13 to 19 April
Avoid those unwanted surprises, and rather be in the know. Read your weekly horoscope here.
on trend
Women
Match your winter style with your city: we're looking at you Cape Town, Durban & Jozi
Dress to suit the kind of winter your city experiences, with different looks to keep you warm wherever you are in South Africa.
home
the foodie
2 litres water
1 free-range chicken
1 bouquet garni with thyme, coriander and parsley
60g butter
1 medium onion, chopped
2 medium carrots, finely chopped
1 stalk celery, with leaves,
finely chopped
1 Golden Delicious apple, peeled, cored and chopped
1 red jalapeño, deseeded and chopped
4 cloves garlic, chopped
10ml grated fresh ginger
2 ripe, red tomatoes, skinned and deseeded
15ml curry powder
5ml ground cumin
5ml paprika
2.5ml ground cinnamon
5ml turmeric
6 cardamom pods, shelled and ground
125g raw red lentils
125ml coconut milk
salt and freshly ground black pepper to taste
100ml good olive oil
5ml chilli powder
150g steaming, well seasoned basmati rice
75g cashews, roasted and lightly chopped
fresh coriander for garnishing
1. Pour the water into a large casserole dish, add the chicken with the bouquet garni and bring to a slow simmer. Cover and cook for 90 minutes or until the meat is completely tender. Remove the chicken from the pot and pour the stock through a sieve, reserving for later use. Allow the chicken to cool down slightly, then debone.
2. Meanwhile, melt the butter in another good-sized casserole dish. Add the onion and carrots and sauté until the onion has softened. Add the celery, apple, jalapeño, garlic, ginger, tomatoes, curry powder, cumin, paprika, cinnamon, turmeric, and cardamom. Gently stir all the ingredients together.
3. Infuse the flavours over a medium heat and add the lentils. Pour the reserved chicken stock over and bring to a boil. Turn the heat down and simmer, covered, for at least 45 minutes or until the lentils are cooked. Add a little more water if you think it is necessary.
4. Using an immersion blender, pureé about half of the ingredients; it is lovely to leave some of the bits and pieces whole as it adds body to the soup. Pour in the coconut milk and bring to a simmer. Taste the soup and season.
5. While that is simmering, heat the olive oil in a pan and toss the shredded chicken lightly through to heat. Taste and season with salt and a light dusting of chilli powder.
6. Add dollops of the steaming rice to shallow soup plates, top with the seasoned chicken and spoon large soup ladles of the mulligatawny broth around the rice and chicken.
Garnish with a generous amount of cashews and coriander.
7. Serve with both a spoon and fork!
2 x 400g rolls frozen flaky pastry, defrosted
1 egg white
250ml white wine
1 free-range chicken (±1.5kg)
12 chicken wings
1 bouquet garni with parsley, sage, rosemary and thyme
8 cloves garlic
1 stalk celery, with leaves, finely chopped
50ml good olive oil
8 large leeks, sliced into circles
15ml butter
30ml cake flour
125ml double cream
1 egg
salt and white pepper to taste
1. Grease a springform cake tin with butter and then line it with one sheet of puff pastry. Prick a few holes in the pastry with a fork and brush with the egg white. Refrigerate the lined tin until needed.
2. Pour the wine into a large casserole dish and add the whole chicken and the chicken wings. Add the bouquet garni, garlic and celery and bring to a boil. Cook for at least three minutes before adding enough water to cover the chicken. Cover, turn down the heat and leave to simmer gently until completely tender.
3. Remove all the chicken from the casserole dish, allow the meat to cool a little, then debone. Reduce the stock to enhance the flavours, then pour it through a sieve into a bowl and set aside. Meanwhile, pour the olive oil into a heated pan, add the leeks and fry until tender and translucent.
4. In a medium casserole dish, melt the butter and stir in the flour with one hand while adding the reserved chicken stock with the other. Keep adding the stock until it becomes a really thick and smooth sauce. Remove from the heat and stir in the cream.
5. Whisk the egg and fold it deftly into the slightly cooled sauce.
6. Preheat the oven to 180ºC.
7. Spoon the creamy sauce over the leeks, add the shredded chicken and mix until well combined. Taste and season with salt and white pepper. Spoon the filling into the prepared pastry shell. Cover with the second sheet of pastry. Fold the two sheets neatly together around the edges and trim where necessary. Bake for one hour.
8. Serve with a crisp green salad.
2kg beef chuck, on the bone
45ml good olive oil
500g bacon, diced
6 cloves garlic, peeled but whole
500ml beef stock
500g baby onions
2 carrots, sliced into circles
salt and pepper
50g butter
500g small button mushrooms
a handful fresh parsley, chopped
zest of 1 lemon, grated
MARINADE
2 x 750ml bottles red wine
30ml good olive oil
1 brown onion, chopped
2 carrots, sliced into circles
1 bouquet garni with parsley, thyme, rosemary and bay leaves
8 cloves garlic, peeled but whole
4 whole cloves
8 black peppercorns
8 juniper berries
1. To prepare the marinade, pour the wine into a large pot, then add the olive oil, onion, carrots, bouquet garni, garlic, whole cloves, peppercorns and juniper berries. Bring to a slow boil and simmer until the alcohol in the wine has evaporated (about 10 minutes). Switch off the heat and allow the marinade to cool completely. Strain, discarding the bits and pieces.
2. Place the beef in a bowl (with an airtight lid) and pour the marinade over to cover it completely. Cover the bowl and refrigerate for at least 1 day.
3. Remove the meat from the marinade and pat it dry. Reserve the marinade for later use.
4. Heat the oil in a large pot. Braise the beef until the fat starts to run a little and the meat is slightly browned. Add the bacon and braise with the beef. Add the garlic and the stock, along with the reserved marinade and bring all to a gentle, rolling boil. Cover and leave to simmer for 2 to 3 hours, then test the meat with a skewer – it should be completely tender.
5. Remove the beef from the pot and let it cool a little before deboning. Slice the beef into nuggets and set aside.
6. Add the onions and carrots to the liquid in the pot and cook gently until it has reduced to a rich, thick sauce. Add the beef to the sauce, season to taste and reheat it. Spoon the meat and sauce into a serving dish.
7. While the sauce is reducing, melt the butter in a small pan and allow it to become quite brown before you add the mushrooms. Caramelise the mushrooms and spoon over the beef bourguignon once you’ve placed it in a serving dish.
8. Garnish with the parsley and lemon zest and serve with crusty bread and a glass of pinot noir.
These recipes were extracted from Plate by Marlene van der Westhuizen (Struik Lifestyle, Penguin Random House, R395)
Cold-weather dinners to keep you warm
Marlene van der Westhuizen is the author of seven books, Plate being a collection of simple and delicious brasserie-luxe style recipes, which she has cooked over the years.
Feast on delicious, winter-approved meals that are easy to prepare at home for your family, or a special dinner with friends. South African author Marlene van der Westhuizen's latest recipe book Plate consists of her favourite brasserie-luxe style mains, including a knockout chicken pie and hearty English soup that's sure to have everyone asking for more.MULLIGATAWNY SOUP
Serves: 8
2 litres water
1 free-range chicken
1 bouquet garni with thyme, coriander and parsley
60g butter
1 medium onion, chopped
2 medium carrots, finely chopped
1 stalk celery, with leaves,
finely chopped
1 Golden Delicious apple, peeled, cored and chopped
1 red jalapeño, deseeded and chopped
4 cloves garlic, chopped
10ml grated fresh ginger
2 ripe, red tomatoes, skinned and deseeded
15ml curry powder
5ml ground cumin
5ml paprika
2.5ml ground cinnamon
5ml turmeric
6 cardamom pods, shelled and ground
125g raw red lentils
125ml coconut milk
salt and freshly ground black pepper to taste
100ml good olive oil
5ml chilli powder
150g steaming, well seasoned basmati rice
75g cashews, roasted and lightly chopped
fresh coriander for garnishing
1. Pour the water into a large casserole dish, add the chicken with the bouquet garni and bring to a slow simmer. Cover and cook for 90 minutes or until the meat is completely tender. Remove the chicken from the pot and pour the stock through a sieve, reserving for later use. Allow the chicken to cool down slightly, then debone.
2. Meanwhile, melt the butter in another good-sized casserole dish. Add the onion and carrots and sauté until the onion has softened. Add the celery, apple, jalapeño, garlic, ginger, tomatoes, curry powder, cumin, paprika, cinnamon, turmeric, and cardamom. Gently stir all the ingredients together.
3. Infuse the flavours over a medium heat and add the lentils. Pour the reserved chicken stock over and bring to a boil. Turn the heat down and simmer, covered, for at least 45 minutes or until the lentils are cooked. Add a little more water if you think it is necessary.
4. Using an immersion blender, pureé about half of the ingredients; it is lovely to leave some of the bits and pieces whole as it adds body to the soup. Pour in the coconut milk and bring to a simmer. Taste the soup and season.
5. While that is simmering, heat the olive oil in a pan and toss the shredded chicken lightly through to heat. Taste and season with salt and a light dusting of chilli powder.
6. Add dollops of the steaming rice to shallow soup plates, top with the seasoned chicken and spoon large soup ladles of the mulligatawny broth around the rice and chicken.
Garnish with a generous amount of cashews and coriander.
7. Serve with both a spoon and fork!
CHICKEN PIE
Serves: 8
2 x 400g rolls frozen flaky pastry, defrosted
1 egg white
250ml white wine
1 free-range chicken (±1.5kg)
12 chicken wings
1 bouquet garni with parsley, sage, rosemary and thyme
8 cloves garlic
1 stalk celery, with leaves, finely chopped
50ml good olive oil
8 large leeks, sliced into circles
15ml butter
30ml cake flour
125ml double cream
1 egg
salt and white pepper to taste
1. Grease a springform cake tin with butter and then line it with one sheet of puff pastry. Prick a few holes in the pastry with a fork and brush with the egg white. Refrigerate the lined tin until needed.
2. Pour the wine into a large casserole dish and add the whole chicken and the chicken wings. Add the bouquet garni, garlic and celery and bring to a boil. Cook for at least three minutes before adding enough water to cover the chicken. Cover, turn down the heat and leave to simmer gently until completely tender.
3. Remove all the chicken from the casserole dish, allow the meat to cool a little, then debone. Reduce the stock to enhance the flavours, then pour it through a sieve into a bowl and set aside. Meanwhile, pour the olive oil into a heated pan, add the leeks and fry until tender and translucent.
4. In a medium casserole dish, melt the butter and stir in the flour with one hand while adding the reserved chicken stock with the other. Keep adding the stock until it becomes a really thick and smooth sauce. Remove from the heat and stir in the cream.
5. Whisk the egg and fold it deftly into the slightly cooled sauce.
6. Preheat the oven to 180ºC.
7. Spoon the creamy sauce over the leeks, add the shredded chicken and mix until well combined. Taste and season with salt and white pepper. Spoon the filling into the prepared pastry shell. Cover with the second sheet of pastry. Fold the two sheets neatly together around the edges and trim where necessary. Bake for one hour.
8. Serve with a crisp green salad.
Beef Bourguignon
Serves: 8
2kg beef chuck, on the bone
45ml good olive oil
500g bacon, diced
6 cloves garlic, peeled but whole
500ml beef stock
500g baby onions
2 carrots, sliced into circles
salt and pepper
50g butter
500g small button mushrooms
a handful fresh parsley, chopped
zest of 1 lemon, grated
MARINADE
2 x 750ml bottles red wine
30ml good olive oil
1 brown onion, chopped
2 carrots, sliced into circles
1 bouquet garni with parsley, thyme, rosemary and bay leaves
8 cloves garlic, peeled but whole
4 whole cloves
8 black peppercorns
8 juniper berries
1. To prepare the marinade, pour the wine into a large pot, then add the olive oil, onion, carrots, bouquet garni, garlic, whole cloves, peppercorns and juniper berries. Bring to a slow boil and simmer until the alcohol in the wine has evaporated (about 10 minutes). Switch off the heat and allow the marinade to cool completely. Strain, discarding the bits and pieces.
2. Place the beef in a bowl (with an airtight lid) and pour the marinade over to cover it completely. Cover the bowl and refrigerate for at least 1 day.
3. Remove the meat from the marinade and pat it dry. Reserve the marinade for later use.
4. Heat the oil in a large pot. Braise the beef until the fat starts to run a little and the meat is slightly browned. Add the bacon and braise with the beef. Add the garlic and the stock, along with the reserved marinade and bring all to a gentle, rolling boil. Cover and leave to simmer for 2 to 3 hours, then test the meat with a skewer – it should be completely tender.
5. Remove the beef from the pot and let it cool a little before deboning. Slice the beef into nuggets and set aside.
6. Add the onions and carrots to the liquid in the pot and cook gently until it has reduced to a rich, thick sauce. Add the beef to the sauce, season to taste and reheat it. Spoon the meat and sauce into a serving dish.
7. While the sauce is reducing, melt the butter in a small pan and allow it to become quite brown before you add the mushrooms. Caramelise the mushrooms and spoon over the beef bourguignon once you’ve placed it in a serving dish.
8. Garnish with the parsley and lemon zest and serve with crusty bread and a glass of pinot noir.
men
trend
All items subject to availability. Prices may change.
Fashion direction & production: Brittany Penebre. Photography: Andrè Wepener/Pixel Lounge. Styling: Rushana Burton
Street style images: Getty Images
Winter clothes every guy needs
Nail the street-style trend this winter with menswear that’s good looking and easy to wear.
We’ve nailed down the ultimate men’s wardrobe to help you brace the chilly season without losing your cool. With just a few well-chosen items, you can transform your look to suit every occasion this winter. THE BOMBER JACKET
The bomber jacket brings the sports luxe element to street style. The identifying characteristics of a classic bomber are the ribbed cuffs, front zipped closures and defined neckline (although some styles have a hoodie). Wear your bomber over a sweatshirt with joggers or denims, and you’re good to go.THE BIKER JACKET
A biker jacket conveys just the right amount of attitude. It always makes a strong impression and can be dressed up or down to suit the occasion. The most iconic pairing for a classic, casual look would be a white T-shirt and denim jeans. Alternatively, amp up your style and add personality to a formal look by wearing it with a suit.THE BUTTON-UP CARDI
The cardigan is this winter’s layering essential. From preppy to sporty, there are a variety of different styles available to suit your mood and wardrobe. If you’re worried a cardi will make you look like your granddad, fear not – modern cardigans are a suave addition to your wardrobe that will keep you warm while still looking refined.THE DENIM JACKET
A classic denim jacket is the ideal get-up-and-go winter warmer. Always on trend, this season’s denim jacket incorporates elements of fleece to keep the cold out and the style in. Wear with chinos for a smarter look, or do double denim for a casual look that’s right on-trend.THE JUMPER
Whether you want to layer your outfit or just add some style, you can’t go wrong with a crew-neck jumper. Consider it the T-shirt of the winter wardrobe. It’s a good idea to have a few of these in your wardrobe to throw on when you need an extra layer in a flash. Keep things simple and style a button-down shirt underneath for a smart-casual vibe.THE SLOGAN TOP
Slogan tops have more to offer than just self-expression – they’re also visually appealing and super easy to wear. The slogan should be the statement piece of your look, so keep bold layering to a minimum and let the trend speak for itself.THE JOGGER
Joggers are giving jeans and chinos a run for their money. With the athleisure trend continuously on the rise, joggers are now considered the must-have item in every wardrobe; and there are many ways to work the trend. Wear with a blazer and dress shoes to smarten your casual vibe, or pair with a T-shirt for effortless cool.THE BLAZER
If you think of a blazer as formal and stuffy, it’s time to rethink it. Worn with denims, a modern blazer adds a polished but trendy touch to your outfit. Wear a bold colour or patterned shirt underneath your blazer to give it some street cred.THE BEANIE
Beanies have become sought after wardrobe staples just as much for their laid-back appeal as their ability to keep out the biting cold. They come in many different shapes, sizes and fabrications, and look just as good with streetwear as with sleek wear. We recommend going for a neutral colour such as navy, black or grey to get the most wear out of your beanie. Pair with a layered look, or with the denim-on-denim trend to give your outfit an edge.All items subject to availability. Prices may change.
Fashion direction & production: Brittany Penebre. Photography: Andrè Wepener/Pixel Lounge. Styling: Rushana Burton
Street style images: Getty Images
beauty
colour
tutorials
1. Brush hairs using a spoolie
Begin by brushing your brows upwards with a spoolie. This will tame out any unruly hairs and will also help you see the natural shape of your arches.
2. Fill in with an eyebrow pencil
Next, using a brow pencil, fill in the gaps. Your brows aren’t meant to be a monotoned; you want to give them a gradient effect. Starting from the inside, use light feathery strokes to fill in the sparse spaces you can see, saving the bolder strokes for the tail end of the brow (towards your temple). Brush your brows again with the spoolie, as this will help blend and create a fuller look.
3. Set with a brow gel
Your last step requires a little setting gel. Use one of these brow gels for all-day perfection.
Videographer: Roice Nel. Hair & make-up: Renee De Wit/Gloss.
Model: Morgan/Boss Models. Production: Leila Petersen.
Beauty Masterclass: a step-by-step video to get the perfect eyebrows
A step-by-step guide to the perfect eyebrows. From filling to shaping, here’s what you need to know.
You’ve probably heard this before: eyebrows shape your face, which means having well groomed, proportional arches is crucial to your overall make-up look. Here, we take you through a step-by-step guide for brows to make you proud.WHY EYEBROWS ARE SO IMPORTANT
Don't underestimate the power of the brow. Your eyebrows can either make or break your face and your entire make-up look. A pair of polished brows makes a strong statement and is one of the easiest ways to change your look. Here are three easy steps you can follow to ensure your brows wow.1. Brush hairs using a spoolie
Begin by brushing your brows upwards with a spoolie. This will tame out any unruly hairs and will also help you see the natural shape of your arches.
Next, using a brow pencil, fill in the gaps. Your brows aren’t meant to be a monotoned; you want to give them a gradient effect. Starting from the inside, use light feathery strokes to fill in the sparse spaces you can see, saving the bolder strokes for the tail end of the brow (towards your temple). Brush your brows again with the spoolie, as this will help blend and create a fuller look.
Your last step requires a little setting gel. Use one of these brow gels for all-day perfection.
Videographer: Roice Nel. Hair & make-up: Renee De Wit/Gloss.
Model: Morgan/Boss Models. Production: Leila Petersen.
on trend
Women
The Item: The Dad Sneaker
We break down why the biggest footwear trend of the season, the dad sneaker, is so cool.
culture
horoscopes
Your weekly horoscope for 6 to 12 April
Avoid those unwanted surprises, and rather be in the know. Read your weekly horoscope here.
men
style
5 winter looks for the discernible man
Whatever the occasion, we’ll keep you warm in style with winter pieces that look good and feel great.