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WINNING LETTER

It’s an original

Returning to South Africa from New Zealand as a pensioner eight years ago, I realised I would have to be innovative to bring in extra income as the cost of living was expensive then and even more so now in 2019. I saved all the magazines I could afford on my being one of my absolute favourites! I was inspired by your October 2014 issue recently and want to share my creation with you – I hope it will encourage others to think ‘outside the box’.

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More from Home

Home1 min read
Step-by-step SAMP AND CHICKEN PAELLA
Don't be alarmed by the long cooking time – once the samp is cooked, the rest is easy. Serves 8 • Preparation: 1 hour, plus soaking time overnight Cooking time: 2½ hours • 500g samp & beans, soaked overnight in water • 16 chicken drumsticks • 45ml ol
Home2 min read
Step-by-step PICKLED FISH
Serves 6–8 with hot cross buns • Preparation: 30 minutes • Cooking time: 20 minutes • about 200ml flour • 5ml turmeric • 2kg hake or snoek fillets • oil for shallow-frying • 6 large onions, peeled • 375ml brown vinegar • 250ml water • 125ml sugar • 6
Home2 min read
Step-by-step FANCY APPLE TART
Makes 1 × 30cm tart • Preparation: 40 minutes Baking time: 50 minutes • Oven temperature: 180°C • 500g phyllo pastry (you need 14 sheets) • 125ml butter, melted • icing sugar, to serve (optional) • 4 Granny Smith apples, peeled, cored and cut into 1c

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