While paying for my groceries at the checkout point in a large supermarket in the city, I spotted a magazine on the shelf above the counter. It was obviously a food magazine as the tasty looking photo on the cover caught my eye. (ha!) It is the new Pick n Pay FreshLiving magazine and is available every month at the low –low price of R9.95 (less than US$1) I picked it up and placed it with my other goods and ultimately read it from cover to cover. That was nine months ago and I’ve never missed an issue since.
It has the most delicious and easy-to-make recipes as well as tips such as “How to boil an egg” (huh?) This month’s issue has “The Green Issue: eco eating, recycling and more” which is something very close to my heart (more from me about this in a future post). It also has two pages of free Pick n Pay coupons which you can redeem when you next go shopping. The other article which caught my eye, was “Fabulous family food for under R50/US$3.92)
It has many other interesting articles with tips on how to choose seasonal vegetables (vegetables are horrifically expensive in South Africa at the moment) as well as pieces with gardening ideas and tips.
A really good buy for the busy and innovative housewife/family woman.
Last night I made Feta and Baby marrows (recipe below) and served them with peas and oven roasted cherry tomatoes. Baby marrows are also known as zucchini or corgettes and are very versatile. They can be sliced finely into a green salad, julienned and stir-fried with other vegetables of your choice, or chopped diagonally, simmered and served with sautéed mushrooms and a butter sauce.
Feta and Baby Marrow Fritters (From Fresh Living, Oct 2008 – Pick and Pay Magazine
1 Cup (250ml) Self Raising Flour
½ Tsp (3ml) Sea Salt
3 Jumbo Eggs beaten
½ Pkt (150g) Baby Marrows
1 Bunch (5-6) spring onions, chopped
1 tub Feta cheese, crumbled
1 Tsp (5ml) Paprika
½ Cup (125ml) fresh parsley, chopped
½ Cup Fresh Mint, chopped
Olive Oil for frying
Mix flour salt and eggs in a large bowl until smooth
Add remaining ingredients and mix to combine
Heat a little oil in a non-stick pan.
Fry dollops of mixture until golden on both sides
Serve with lime wedges and roasted cherry tomatoes