Sonja Jordt
Food Editor
Tuis & Home magazine
Grown Your Own Goods
Want to start a vegetable garden, but don’t know how to begin? Here’s what you’ll need to do:
Mark your territory. This is the most important step. The right patch of land should include fertile soil that is rich in organic material, good drainage, and full sun for at least five hours a day.
Gather your tools. A fork and spade (both garden and hand varieties), a hoe, and a watering can or hose pipe should be enough to get you started. Purchase a few packets of seeds, or pick up inexpensive seedlings from a nursery.
Invest your time. Plan to dedicate at least a half hour per week to upkeep and weed control. Seek out a good gardening book, and spend a few hours learning the nuances of your new hobby. Happy horticulturing!
Sink Your Teeth Into Summer
Summer is coming - in the Northern Hemisphere, anyway - and that means it’s time to enjoy the fleeting seasonal pleasure of dining outdoors. But why not do the reverse and incorporate the great outdoors into your dining as well? With a plethora of colorful fruits and vegetables in season, it couldn't be easier to get inspired by simple ingredients picked straight from your garden (or picked up at your local farmer's market). These three easy recipes, all of which take 30 minutes or less to prepare, were created by Sonja Jordt, a celebrated name in the South African food industry.
Asparagus Bundles
with Anchovy Butter
The unexpected pairing of wholesome veggies and salty, savory bacon renders this simple recipe both fresh and decadent.
Serves: 4
Preparation time: 15-20 minutes
Cooking Time: 5 minutes
Oven Temperature: 220 degrees Celcius
Ingredients
24 medium asparagus spears
4 sprigs fresh rosemary
4 bacon rashers
Olive oil
6 anchovy fillets
150g unsalted butter
Juice of half a lemon
Parmesan cheese shavings
- Form bundles by wrapping six asparagus spears and a rosemary sprig in each bacon rasher. Secure the bacon using toothpicks.
- Pack the bundles in an ovenproof dish and drizzle with olive oil. Roast for four to five minutes, or until golden brown. Turn once during the cooking process.
- Using a fork, mash the anchovy fillets with the butter and lemon juice until combined.
- Serve the asparagus bundles with a spoonful of anchovy butter and Parmesan cheese shavings.
Fresh Tomato Pasta Salad
This robust mixture is delicious stirred into hot pasta or served alongside grilled fish. You can also add cubes of feta cheese and use as a filling for pita bread.
Serves: 4-6
Preparation time: 15 minutes
Ingredients:
30 ml capers, drained
6 anchovy fillets, chopped
700g red and yellow cherry tomatoes, halved
100g mozzarella balls, halved
Fresh origanum (or oregano), chopped
2 garlic cloves, bruised
A handful of Italian parsley, chopped
A handful of sweet basil, chopped
A handful of rocket leaves, chopped
Salt and freshly ground black pepper, to taste
90-125ml olive oil
15ml balsamic vinegar
- Combine first nine ingredients. Season with salt and pepper to taste, then drizzle with olive oil and balsamic vinegar. Stir through hot, drained pasta. Serve immediately.
Rose-Flavored Fruit Salad
This unique twist on a backyard barbecue staple marinates fresh fruit in the subtle flavors of rosewater, vanilla, and lime.
Serves: 6-8
Preparation time: 30 minutes
Ingredients:
125ml water
90ml (75g) caster sugar
1 vanilla pod, cut lengthwise, seeds removed
Juice of 2 limes
10 ml rosewater
8 lychees, peeled and pitted
1 medium-sized watermelon, cubed and deseeded
1 small pineapple, cubed
2 punnets mixed berries
A handful of sugared rose petals
- Stir together water, caster sugar and vanilla seeds over low heat until sugar has dissolved. Bring to a boil and remove from heat. Stir in lime juice and rosewater. Cool completely.
- Pour cooled syrup over remaining fruit in a serving bowl. Chill until ready to serve.
- Sprinkle with sugared rose petals and serve with Greek yogurt.
Adapted from Tuis & Home’s Food from the Garden, by Sonja Jordt, published by Tafelberg.
Photos courtesy of Home magazine.