Winter Food - July 2020

FOOD 

HEARTY PASTA 

PACKED 

FRUIT BOWL 

SLOW ROASTED 

LAMB SHANK 

ZESTY GREEN 

SMOOTHIE 

Burger Night 

WINTER FOOD 

IN ASSOCIATION WITH 

TURN HOME MEALS INTO GOOD MEMORIES 

Winter food 2020

D I S C O V E R E V E N M O R E D E L I C I O U S WINTE R F O O D I N - S T O R E 

F R O M F R O Z E N 

T O D E L I C I O U S 

IN M I N U T E S 

GOURMADE FROZEN MAC & 

CHEESE READY MEAL 

READY 

IN 50 

MINS 

G OUR MAD E 

M A C & C H E E S E 

W I T H E X O T I C 

M U S HRO O M S 

Give our Gourmade Mac & Cheese 

a mushroom twist and take your 

work-from-home lunches up a 

notch by adding a selection of your 

favourite sautéed mushrooms from 

our exceptional exotic range. 

EXOTIC MUSHROOMS 

Also Available in the Range:Bread 

- 29.99 

Gourmade Frozen Chicken & Broccoli 1kg 

Gourmade Frozen Prime Steak Pie 580g 

Gourmade Frozen Pastry Garlic Baguette 250g 

E A S Y M E A L S T O 

G I V E MOM A B R E A K 

3 x 200ml OH MY 

GOODNESS 

JUICE ASSORTED 

OH MY GOODNESS 

MEALS ASSORTED 

NO JUNK 

PROMISE: 

No added MSG 

No artificial colours 

or flavours 

No artificial 

sweeteners 

NCFOCLBQGO/E 

E X C L U S I V E TO 

better and better

GET IT 

Editorial 

Phone 051-5050-900 

Central Media Park, 7 Christo 

Groenewald Street, Wild Olive Estate 

Instagram @getitbloem 

Facebook Get It Bloemfontein 

getitmagazine.co.za/bloemfontein 

Editor Suanne Engelbrecht 

072-602-5528 

suanne@mahareng.co.za 

Designer and layout artist 

Liezl Magson 

Photographer Pierce van Heerden 

Sales 

Corni Fourie (Sales Manager) 

051-505-0997 

Marelize Dunlop 082-291-4124 

Nettie de Beer 082-822-4538 

Judy Barnard 076-791-0304 

Felecia Wessels 082-370-1270 

Carien Papgis 082-6597741 

GET IT NATIONAL 

National Group Editor Kym Argo 

kyma@caxton.co.za 

Facebook and Instagram: 

Get It National Magazines 

National Sales Manager 

Shirley Frattaroli 

shirleyf@caxton.co.za 083-633-6100 

Business Manager 

Christel Basson 051-505-0900 

Distribution 

Get It Bloemfontein is distributed free 

of charge. For a full list of where it is 

available visit getitmagazine.co.za/ 

bloemfontein 

Published by CTP Limited 

Competition rules 

The judges’ decision is final. Prizes cannot 

be transferred or redeemed for cash. 

Competitions are not open to the sponsors 

or Caxton employees or their families. Get It 

Magazine reserves the right to publish the 

names of winners, who will be contacted 

telephonically and need to collect their 

prizes from Caxton Northern branch 

within 10 days or they will be forfeited. 

Prizewinners names are published on our 

Facebook page monthly. 

Winter Food 2020 

CONTENTS 

WHY DON’T YOU... 

2 Jolly good fun to be had at home 

BOOK CLUB 

5 Find your inner foodie with these great reads 

WISH LIST 

6 Become the best home cook with these treats 

TIME TO COOK 

8 Packed Fruit Bowl 

10 Zesty green smoothie 

12 A green winter 

14 Slow roasted lamb shank 

16 Burger night 

18 Packed winter salad 

20 Hearty pasta 

24 Basic lamb curry 

25 Naan bread 

26 Pear & pecan braai pie 

28 Classic swiss fondue 

SPOIL 

32 The Nataniël collection hamper is up for grabs 

COVER 

Cover photo supplied by Checkers 

Recipe on www.checkers.co.za 

Checkers Hyper Fleurdal • Checkers Mimosa Mall • Checkers Preller Square 

Checkers Woodlands • Checkers Langenhoven Park 

*note that products featuring in the magazine may 

differ from store to store and are subject to availability 

better and better

A hot date! 

Jolly good fun to be had at home 

Have a date with Mom and Dad to up your baking skills 

together 

No job is too big and no pup is too small for the PAW Patrol range! Bloemfontein, get 

ready to sink your paws into some quick and easy Paw Patrol snacks. The range offers 

Flapjack Mix, Cupcake Mix, and Cake in a Mug, Jelly, Popcorn Sprinkles and a Chocolate 

Flavoured Malt Drink. These tasty treats have no artificial colourants and are MSG free. 

The Paw Patrol range is available now at your nearest Checkers and Checkers Hyper 

Fleurdal. 

Binge-watch these cooking 

shows for some inspiration 

In this unscripted series on Netflix, 

The Big Family Cooking Showdown, 

families who are passionate about 

food serve up their most delicious 

dishes for the chance to be crowned 

Britain’s best home cooks. 

On the cooking show on Netflix, 

Nadiya’s Time To Eat, Nadiya Hussain 

serves up delicious shortcuts, vital 

ingredients and fast favourites which 

are perfect for today’s time-strapped 

families. 

In the Emmy-nominated series, Chef’s 

Table, meet culinary stars around the 

world who are redefining gourmet 

food with innovative dishes and 

tantalising desserts. Available on 

Netflix.

Grab the popcorn and a glass of wine for a foodie movie night 

No Reservations is the perfect feel-good movie where Kate, an uptight chef, finds her life turned upside down when her 

sister dies in a car accident and she becomes her niece’s sole guardian. 

Burnt is about a chef who destroyed his career through recklessness and bad behaviour, travels to London to redeem 

himself and regain his former glory in the culinary industry. 

Cloudy with a chance of Meatballs is a great family movie that the kids will love. When inventor Flint Lockwood makes 

clouds rain food, yes you heard correctly, the citizens of Chewandswallow can feed themselves. But a bowl of disaster is 

about to overflow. 

PLAN A HOT DATE WITH CHEF SUNÉ 

Chef Suné from the Upper Crust Bloemfontein, believes that one 

is born a chef or foodie and does not really become one through 

limited opportunities. She loves nature and the challenge to 

transform beautiful elements, from nature-like plumb purple figs 

with a soft pink interior, bright-as-the-sunshine yellow lemons and 

ripe red tomatoes into delicious food. Chef Suné has been involved 

with the Checkers brand for 12 years by using products of quality 

from Checkers. Presenting food demonstrations and hosting black tie 

events have constantly kept her involved in the culinary industry for 

38 years. She would like everyone to keep cooking as there is nothing 

more rewarding than home cooked food where your family can get 

involved. So get started on these amazing recipes that Get It Food 

and Checkers have put together for you. 

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19 PERFECTLY 

MATURED 

SUCCULENT 

STEAK CUTS 

CHATEAUBRIAND 

CUT FROM 

THE THICKEST 

PART OF THE BEEF 

TENDERLOIN 

NCFOCLBQGO 

EXCLUSIVE TO 

also at 

better and better

Book club 

Find you’re your inner foodie with these great reads 

Babel Cookbook pays homage to Babylonstoren and specifically 

the Babel restaurant and the food created there. It’s also about more 

than food - it’s the story of an extraordinary place that brings together 

the work of horticulturalists, winemakers, farmers and culinary artists. 

Available on their website https://babylonstoren.com for R 490. “This is 

not a conventional cookbook. Neither is Babylonstoren a run-of-themill 

farm. This place has refined and defined my life again, from the 

garden - an inspiration in itself - to the pleasure of creating dishes in 

Babel’s kitchen with great anticipation.” - Maranda Engelbrecht 

5 Ingredients 

with Jamie Oliver is 

the UK’s bestselling 

cookbook of all 

time and this 

amazing book 

can be in your 

kitchen soon. Focusing on incredible 

combinations of just 5 ingredients. 

Quick and easy food that you can cook 

at home, plus a great bonus chapter of 

sweet treats. Flavour with minimum fuss, 

lots of nutritious options and loads of 

epic inspiration. This book is available at 

Checkers Hyper Fleurdal for R429.99. 

Die Edik van Nantes-kookboek by Nataniel 

Le Roux en Erik Le Roux. Die Edik van Nanteskookboek 

is veel meer as net ‘n versameling resepte. 

Dis die getuienis van ‘n vier-jaar-avontuur, van die 

vreugde van twee broers en die geskiedenis van ‘n 

familie, ‘n portefeulje van fotografie, ‘n dossier van 

kuns en ontwerp, ‘n dokument van skoonheid en 

‘n liefdesbrief aan ‘n ongewone stad! Die boek is 

beskikbaar op takelot.com vir R269.00. 


Odd Bins Merlot available exclusively at Checkers, has fruity aromas of ripe raspberries, 

plums and cherries so grab a glass and enjoy it while making a mean meal. Available from 

R50.00. 

Winter food 2020 Get It Bloemfontein 5

Wish list 

Become the best home cook with these treats 

Try something 

new 

The Nataniël Collection 

Organic Avocado Oil 

250ml might be daunting 

to try at first but this is 

a great item to have in 

your pantry to use with 

any meal, replacing your 

original cooking oil. 

Available for R49.99 at 

your nearerst Checkers. 

Sleek and stylish 

Start your day right by making delicious coffee in 

this Mila Aluminium & Wood Espresso Maker 

6 Cup coffee maker that is available at Checkers 

Hyper Fleurdal for R199.99. 

Cuppa Jo 

Foreign Ground Bravo 

Medium Dark Roast Ground 

Coffee 250g is expertly 

selected and hand roasted 

to create this signature 

blend. Start your day the 

right way with a warm cup 

of coffee which is perfect for 

these cold winter mornings. 

Find your favourite blend at 

your nearest Checkers. 

Warm up those hands 

Enjoy a cup of coffee on your balcony in the 

Bloemfontein sun during winter with this 

beautiful Willow Mug available at Checkers 

Hyper Fleurdal for R19.99 each. 

6 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein

Light it up 

Experience the charcoal revolution of the Weber Compact Kettle 

Braai 57cm that started it all with this 57cm cooking diameter 

grill which also offers a triple plated cooking grate and rust proof 

aluminium vents. Available for R1 599 at Checkers Hyper Fleurdal. 

Mrs Pots 

Create amazing warm and hearty dishes in this stylish Bio 

Green Casserole pot which is available at Checkers Hyper 

Fleurdal for R249. 

Serve up a feast 

The Madera Acacia Wood 

Serving Board is always 

up for entertaining 

guests with this stylish 

cheese board available for 

R249.99 from Checkers 

Hyper Fleurdal. 

The healthy way to fry! 

Philips White Airfryer unique Rapid Air 

Technology lets you fry with air to make food 

that is crispy on the outside and tender on the 

inside. Little or no oil is needed to ensure the 

perfect texture and delicious results! Available 

for R1 499 at Checkers Hyper Fleurdal. 



PACKED 

FRUIT BOWL 

Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand 

Are you running out of breakfast options and want to try something new? 

Chef Suné and Checkers have just the recipe to knock your socks off this winter. 

PREP TIME: 10min 

BIRCHER MUESLI 

500 ml Simple Truth wholegrain rolled oats exclusive to 

Checkers 

125 ml water 

125 ml freshly squeezed orange juice 

185 ml plain double thick yoghurt 

20 ml Simple Truth honey exclusive to Checkers 

1 Granny Smith apple, peeled and grated 

Pinch of salt 

Fresh berries or fruit 

60 ml roasted nuts or substitute with raisons 

METHOD 

Mix the rolled oats, water and orange juice together. 

Cover and set aside for 30 minutes (overnight works well 

too). Mix in the yoghurt, honey, grated apple and salt. 

Transfer to a serving bowl and garnish with berries/fruit 

and nuts, or serve with a berry compote. 

QUICK BERRY COMPOTE 

YOU WILL NEED 

500 ml mixed frozen berries 

125 ml sugar 

125 ml water 

1 ea orange, sliced 

METHOD 

In a medium saucepan, combine sugar and water. Bring 

to a boil while stirring, until sugar has dissolved. Cook for 

5 minutes, then add the orange slices and boil for another 

5 minutes. Pour the hot sugar syrup and orange slices 

over the frozen berries. Leave to cool. Remove the orange 

slices and serve the berry compote with the Bircher 

muesli. 

Serves 4-6 


GOOD TO KNOW 

By pouring the hot sugar syrup over the frozen berries 

and not to boil them in the syrup, you maintain the 

shape and flavour of the berries together with a 

beautiful, bright colour. Almost all fresh berries freeze 

quickly and easily. Spread the fresh berries out on a 

baking tray and freeze in the quick-freeze section of the 

freezer. Once frozen, they can be packed into containers 

for easy storage. Suitable for vegetarian or vegan and can 

replace yoghurt with almond milk. Gluten FREE. 

FARM FRESH PROMISE. 100% GUARANTEED. SIMPLE TRUTH WHOLEGRAIN ROLLED OATS 





ZESTY 

GREEN SMOOTHIE 

Start your day with a zesty green 

smoothie to kick your immune 

system into gear. 


Chef’s tip: 

For smoothies you can use a 

variety of green vegetables and 

fruits such as: 

• Celery 

• Cucumber 

• Kale 

• Granny Smith apple 

• Pear 

• Mint 

• Fennel bulb 

• Wheatgrass 

• Lemongrass 

• Lime juice 

Suitable for vegetarians or vegans. 

You can substitute yoghurt with 

nut milk. 

YOU WILL NEED 

200 ml Simple Truth Coconut Water or coconut 

milk exclusive to Checkers 

5 ml lime or lemon juice 

100 g English cucumber, roughly chopped 

(seeds removed) 

50 g washed baby spinach leaves 

50 g baby kale 

1 kiwi, peeled and roughly chopped 

2 Granny Smith apples, cored and chopped 

½ avocado, peeled and stoned, or 50 ml plain 

*thick yoghurt 

10 ml fresh ginger 


METHOD 

In a standard blender, first blend the coconut 

water, lime/lemon juice, cucumber, spinach and 

kale to make a liquid base. 

Then add kiwi, apples, avocado (*if using) fresh 

ginger and honey and blend until smooth. 

Serve in two 400-ml glasses, adding some 

crushed ice to each glass. Top the smoothie 

with toasted coconut or fresh coconut shavings. 

Serves 2 



A GREEN 

WINTER 

YOU WILL NEED FOR THE VEGETABLE STOCK 

2 ea carrots, peeled and sliced 

1 ea onion, cut into medium dice 

2 ea celery ribs thinly sliced 

2 ea leeks, washed and thinly sliced 

2 litre water 


METHOD 

Simmer together for 30 minutes, strain and use the 

stockwater for your green soup. 

PRESSED FOR TIME, 

THESE PRE-CUT VEGGIES FROM CHECKERS 

ARE PERFECT! 


Amazing creamy green vegetable soup with a 

dash of yummy bacon bits to keep you healthy 

and warm all at the same time. Making soup 

is the best kind of kitchen magic because you 

start with a few humble ingredients and wind 

up with a gem. The components and technique 

for a pureed vegetable soup are simple, but the 

result are silky and delicious. 


YOU WILL NEED 

750 g broccoli, bottom of stems trimmed, florets coarsely 

chopped, and stems sliced very thinly 

1 ea medium onion, cut into medium dice 

1 ea leek, thinly sliced and washed 

50 g butter 

1,5 litre vegetable stock 

FOR YOUR GARNISH 

Crisp bacon (optional) 

Croutons 

Swirl of thick plain yoghurt 

Swirl of 50 ml olive oil and 25 ml lemon juice dressing 

Salt and pepper 

METHOD 

Sauté the vegetables in butter in a large saucepan over 

medium heat until softened. 

Cook some aromatics, this is your vegetable stock (2 ea carrots, 

peeled and sliced, 1 ea onion, cut into medium dice, 2 ea celery 

ribs thinly sliced and 2 ea leeks, washed and thinly sliced added 

to 2 litre water – simmer in a big saucepan for 20 minutes or 

until vegetables are soft) to start building the soup’s flavour 

base. Add the vegetable stock, stir well, and bring to a simmer 

over medium heat. 

Cook uncovered, stirring occasionally, until the vegetables are 

very tender and the soup is full flavoured for 10 to 20 minutes, 

depending on the vegetables. Take the soup off the heat and 

let the soup cool for 5 minutes. 

Finally, just put everything in a blender and season to taste. 

Working in batches is best in a blender. Lastly, put the soup 

back into the pan and season the soup to taste. Ladle the soup 

into soup bowls and sprinkle the garnish over. This is how easy 

it is to make a lovely creamy vegetable soup. 

Serving 4 – 6 



SERVE YOUR SHANK WITH: 

Apple and coconut slaw 

MIX TOGETHER 

2 ea Granny Smith apples, peeled, cut 

into matchsticks 

1 ea fresh green chilli, roughly chopped 

25 ml fresh coriander, roughly chopped 

65 ml double-cream yoghurt 

Fresh coconut flakes 


DON’T FEEL LIKE COOKING, 

TRY THIS READY TO COOK 

LAMB SHANK FROM CHECKERS 


Slow Roasted 

LAMB SHANK 

Definitely on top of my list for a winter favourite! 

Nothing beats a cosy winter night like this hearty meal! 

Prep time: 30 minutes, plus overnight marinating time 

Cooking time: 5 hours 

YOU WILL NEED 

6 x Certified Natural lamb shanks exclusive to Checkers 

15 ml ground coriander 

15 ml ground cumin 

10 ml paprika 

Splash of olive oil 

30 ml olive oil 

2×400 g cans cherry tomatoes 

4 fresh tomatoes, chopped 

250 ml Odd Bins Red Wine exclusive to Checkers 

250 ml chicken stock 

Sea salt and freshly ground black pepper, to taste 

A few sprigs of fresh rosemary 

TIPS 

This versatile cut can be used 

in many ways, It’s perfect for 

stews, slow cooking and often 

a perfect match for potjiekos 

recipes. 

METHOD 

Mix the spices in a large bowl and add the olive oil. Mix well. Rub the spice mix 

onto the lamb shanks and place into 3 large Ziploc bags and chill overnight. 

Remove from the fridge at least 30 minutes before cooking. 

Preheat the oven to 170° C. Heat the oil in a large roasting pan or heavy-based 

saucepan. Brown the lamb shanks in the oil, turning occasionally to make sure 

they’re evenly browned, about 5 minutes a side. 

Turn off the heat. If you are using a saucepan, transfer the lamb shanks into a 

large roasting pan. Add the canned and fresh tomatoes, wine and chicken stock. 

Season to taste. Add a good pinch of salt and black pepper. 

Give the whole tray a gentle stir and add the rosemary. Cover with foil or a lid 

and cook for 3 hours, turning the lamb shanks every hour. Add more water or 

chicken stock if it gets dry. 

Reduce the oven‘s temperature to 150° C, then cook for a further 2 hours. Serve 

with braised sweet potatoes or Basmati rice. 

Serve the apple and coconut slaw on the side. 

Serves 6 



BURGER NIGHT 

ENJOY CHECKERS VENISON AVAILABLE ALL YEAR ROUND 

Get your family active in the kitchen and involved in the cooking 

process by having a jam-packed burger night. 


Venison patties 


BRAAI TIME: 5 - 8min per patty 

YOU WILL NEED 

1 kg Bushveld’s Finest venison e.g. springbuck exclusive to 

Checkers 

25 ml cooking oil 

1 ea onion, chopped 

15 ml fresh parsley, chopped 

1 ea rib celery, chopped 

2 ea slices brown bread crumbs 

50 ml tomato sauce 

7,5 ml Worcestershire sauce 

Salt and freshly ground black pepper 

2 ea eggs, lightly beaten 

METHOD 

Sauté the onion, garlic, parsley and celery in the oil 

for 3 minutes. Cool slightly. Mix with the mincemeat, 

breadcrumbs, tomato sauce, Worcester sauce, eggs, salt and 

pepper. Shape the patties and fry in some oil in a sautéing 

pan. Cook to the desired doneness. Serve on a lightly 

toasted hamburger bun with Pinotage reduction, chunks of 

gorgonzola and balsamic onion jam. 

Serves 8 (150 g patties) 

Pinotage reduction 

COOKING TIME: 20min 

YOU WILL NEED 

400 ml Odd Bins Pinotage Wine exclusive to Checkers 

75 ml balsamic vinegar 

50 ml brown sugar 

2,5 ml cinnamon 

Salt and freshly ground black pepper 

METHOD 

Mix to combine ingredients in a pot and simmer over low 

heat until a syrupy consistency is reached. Serve with chunks 

of gorgonzola and balsamic onion marmalade (recipe 

follows). 

Serves 8 

Balsamic onion marmalade 


YOU WILL NEED 


2 kg purple onions, sliced 



250 ml brown sugar, extra 

10 ml whole grain mustard 

10 ml orange zest 

METHOD 

Use a large saucepan to heat the oil, onion and sugar and 

cook for 20 min. Add the vinegar and extra sugar. Simmer, 

stirring occasionally until syrupy and caramelised. Stir in the 

mustard and orange zest. Place into hot, sterilized jars and 

seal. Serves 8 

BBQ Sauce 

PREP TIME: 20min COOKING TIME: 20min 

YOU WILL NEED 

Yields 750 ml 

2 ea onions, finely chopped 

2,5 ea chopped garlic 

2,5 ea fresh ginger 

30 ml vegetable oil 

250 ml tomato puree 

30 ml Worcestershire sauce 


2,5 ml paprika 

15 ml sweet chilli sauce 

5 ml mustard powder 

2 ea drops tabasco 

125 ml red wine vinegar 

Salt and milled black pepper 

METHOD 

In a medium saucepan, add the vegetable oil and cook 

the onions, garlic and ginger until soft. Add the remaining 

ingredients and cook slowly, uncovered, over low heat for 

about 15 – 20 minutes. Season with salt and pepper. 


Good to know: Use the BBQ sauce to baste 

sosaties made with certified natural lamb 

or steak or boerewors. 

It is important that meat should be at 

room temperature by the time it goes onto 

the fire – this will ensure even cooking. 

The meat should be dry when it goes 

onto the fire- blot by using kitchen paper. 

Only baste the meat (if you do not have 

a basting brush use rosemary branches 

instead) once both sides of the meat have 

been over the coals for 2 minutes each 

side. Important that meat needs to ‘rest’ 

a bit after the braai. Last but not least, 

to clean the braai grid use lemon halves 

dipped in coarse salt and then scrub. 



PACKED 

WINTER SALAD 


CHECKERS VEGGIES PRE-CUT 

FOR YOUR CONVENIENCE 


This warm barley salad with roasted 

vegetables is a great side dish, perfect for a 

winter braai. 



YOU WILL NEED 

For the barley 

250 ml pearl barley 

METHOD 

Bring a pot with salted water to a boil and add the barley. 

Return to the boil, then reduce the heat to medium-high and 

boil uncovered for 25-30 minutes until soft. Drain off cooking 

water, rinse and use as required. Combine the warm barley 

with the citrus dressing. 

YOU WILL NEED 

For the citrus dressing 

75 ml fresh squeezed lemon juice 

75 ml fresh squeezed orange juice 


50 ml extra virgin olive oil 

5 ml peeled and finely chopped root ginger 

METHOD 

Mix together. Use fresh torn mint leaves to taste and season 

with salt and freshly ground black pepper. 

YOU WILL NEED 

For the oven-roasted vegetables 

4 ea beetroot, peeled and cut into wedges 

3 ea small red onions, peeled and cut into wedges 




4 ea large baby marrows, thickly sliced 

1 ea butternut, peeled, seeded and cut into cubes 

2,5 ml cumin 


2,5 ml chilli flakes 

4 ea large carrots, peeled and thickly sliced 

6 ea baby potatoes, quartered (skin on) 

Salt and milled black pepper 

3 ea rosemary sprigs 

Crushed garlic clove 

METHOD 

Prepare all the vegetables and keep them separate. Toss the 

beets and red onion in the balsamic vinegar with 15 ml olive 

oil and brown sugar and season. Season the baby marrows 

and toss in 15 ml olive oil. Season the butternut and toss 

in 15 ml olive oil, runny honey, cumin and some fresh sage. 

Season the carrots and potatoes with salt and pepper, toss 

in 15 ml olive oil, some chilli flakes, rosemary and garlic. 

Arrange vegetables in a single layer on baking sheets and 

roast at 180°C for 18-20 minutes or until vegetables are tender 

and nicely caramelized on the edges. Arrange the warm 

vegetables on the barley with citrus dressing. 

Serve warm or at room temperature, with wild rocket. 

GOODNESS FROM 

THE FARM 

Nothing beats 

a warm plate 

of healthy 

melkkos, try this 

truly SA dish, 

Hearty & light 

Melkkos 

INGREDIENTS: 

110 g (200 ml) cake 

flour 

5 ml baking powder 

2 ml salt 

2 litre milk 

Extra cake flour for 

sprinkling 

3 eggs (separated) 

50 g (60 ml) white sugar 

5 ml grated lemon peel 

2 ml cinnamon 

Cinnamon sugar to taste 

METHOD 

• Sift the flour, baking powder and salt together. Stir in 

the milk, little by little, to form a stiff dough. Roll out the 

dough very thinly on a surface covered with sprinkled 

flour. 

• Sprinkle quite a lot of flour over the dough. Roll up 

and cut the roll with a sharp knife into very thin strips. 

Sprinkle ample flour over the melksnysels and separate 

(loosen) the dough by using your fingers. Keep aside 

until needed. 

• Bring the rest of the milk to the boil in a large saucepan. 

Stir in the melksnysels without shaking off the flour. 

Reduce the heat while stirring the mixture for about 10 

minutes – be careful that it does not boil over. 

• Whisk the egg yolks, sugar, lemon peel and cinnamon 

together. Stir in some (not too much) of the melksnysel 

mixture to the eggs, sugar and 

cinnamon mixture, then stir in 

with the rest of the melksnysel 

mixture. Bring to the boil again. 

• Whisk the egg whites until stiff. 

Pour into a big serving dish. Pour 

the cooked melksnysels on top, 

sprinkle with cinnamon sugar 

and serve immediately. 

Yields 

6 to 8 

servings 

Recipe provided by Chef Suné Niemand 

Picture for illustration purposes only 

DID YOU 

KNOW? 

Denmar yogurt 

is made from 

Full Cream Milk? 

Building strong 

bones and teeth 

Quality diary products 

available at all leading 

supermarkets 

Serves 8


Checkers has a wide variety of 

EXOTIC MUSHROOMS 


Hearty 

Pasta 

Hearty pasta with mushrooms and cheese will 

give you that warm and fuzzy feeling every 

time you take a bite. 



YOU WILL NEED 

3 litre water 

25 ml salt 

500 g penne pasta 

250 g brown button mushrooms, sliced 

250 g white button mushrooms, sliced 

50 g butter 


10 ml lemon juice 

Salt and milled pepper 

Chopped parsley 

250 g plain thick yoghurt 

125 g Checkers Cheese World blue cheese 

200 g Checkers Cheese World mozzarella, grated 

200 g Checkers Cheese World mascarpone cheese 

100 g Checkers Cheese World parmesan, grated 

METHOD 

Cook the penne pasta in a large pot of boiling, salted water. 

Stir gently to prevent pasta from sticking. Cook pasta over 

high heat, uncovered. Do not use oil when cooking pasta (it 

will prevent the sauce from ‘sticking’ to the pasta). Cook until 

al dente. Remove from heat. Do not rinse under cold water. 

Reserve some of the pasta water (250 ml) to add to the cheese 

mixture. This will make the sauce glossy, richer and silkier. 

Sweat the mushrooms in the butter and olive oil. Add the 

lemon juice and cook for a few minutes, then add the parsley 

and seasoning. 

Mix the yoghurt and all the cheese (except for the Parmesan) 

well together. Add the pasta water, then add the mushrooms, 

seasoning, chopped parsley and penne pasta all to the cheese 

mixture. Transfer to a buttered oven dish. Bake at 160°C for 10 

minutes. Sprinkle with the parmesan and bake for another 10 

minutes. Optional: Add oven-roasted cherry tomatoes and 

baby marrow to the pasta bowl. Toss some wild rocket in olive 

oil, season. Serve with the pasta bowl. 

Serve with a simple green salad. 

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Serves 8

PROMOTION 

Crepes 

Serves 2 - 4 

YOU WILL NEED 

• 2 TopLay eggs 

• 1 cup all-purpose flour 

• ½ cup milk 

• ½ cup water 

• 2 tablespoons melted butter 

METHOD 

1. Whisk together the flour and the eggs in a bowl 

2. Add in milk and water, stirring to combine 

3. Add the salt and butter, beat until smooth 

4. Heat a frying pan over medium-high heat 

5. Pour batter onto the pan, using ¼ cup for each crepe 

6. Tilt the pan with a circular motion so that the batter coats 

the surface evenly 

7. Cook the crepe for about 2 minutes, until the bottom is light 

brown 

8. Loosen with a spatula, turn and cook the other side, and 

serve hot

The eggs we trust 

DID YOU KNOW 

• The color of the egg yolk has nothing to do with freshness 

• The aircell of an egg is the best indicator of the freshness of an egg 

• The grade of an egg has nothing to do with the weight of an egg 

• It is no indicator if an egg is fresh by shaking it 

• The color of an egg shell is determined by genetics of the hen 

• Keep your eggs in the refrigerator for best freshness


Basic 

lamb curry 

Get creative in the kitchen with this amazing basic lamb curry that is sure 

to bring some winter comfort. 


COOKING TIME: 2h 

YOU WILL NEED 

1,5 kg Certified Natural lamb, cut into 

3-cm cubes or 2,5 kg with bone (lamb 

shoulder cutlets, lamb potjiekos or 

Certified Natural lamb shanks, 2-cm 

pieces) exclusive to Checkers 

80 ml oil 

2 ea large onions, finely chopped 

4 ea garlic cloves, crushed 

1 ea chilli, finely chopped 

1x5 cm fresh ginger, crushed 

5 ml garam masala 

15 ml curry powder 

6 ea curry leaves 

25 ml good quality red curry paste 

1x400 g can crushed tomatoes 

375 ml beef stock 

50 ml chopped fresh coriander 

METHOD 

Heat 15 ml of the oil in a large 

saucepan, add a third of the lamb 

pieces and cook over high heat for 4 

minutes. Brown the lamb in batches, 

then set aside. 

Heat the remaining oil in the 

saucepan. Add the onion and cook 

over medium heat, stirring frequently, 

for 10 minutes or until golden. Add 

the garlic, chilli, ginger, masala, curry 

powder and red curry paste. Cook, 

stirring for a further 3 minutes or until 

fragrant over gentle heat. 

Return the lamb to the pan and add 

the tomatoes, stock, seasoning and 

curry leaves. Reduce the heat and 

simmer, covered for 1½ hours, or until 

the meat is tender. Stir occasionally. 

Remove the curry leaves. Increase the 

heat and cook for 10 minutes to allow 

the sauce to reduce and thicken. Stir 

through the coriander and serve with 

rice or boiled potatoes and Indian 

salad. 

Serves6 

Indian salad 

YOU WILL NEED 

2 ea tomatoes, sliced 

2 ea onions, peeled and sliced 

60 ml mint or coriander 

leaves, chopped 

5 ml sugar 

15 ml white wine vinegar 

METHOD 

Toss the salad ingredients 

together and serve with 

curry, rice, naan or rotis. 

Recommended wine: 972 Odd 

Bins wine exclusive to Checkers 

Good to know: The difference 

between garam masala and curry 

paste or powder: the word masala 

means spice – it is often used just 

as the word ‘curry’ is on Western 

menus, however, masala dishes 

tend to be more spicy. 

Turn this curry into a vegan 

curry: replace the meat with 

aubergine, butternut, sugar snap 

peas or tender-stem broccoli and 

the beef stock with coconut milk. 

Follow the recipe as for lamb curry. 


NAAN 


COOKING TIME: 3-5 min per side 

YOU WILL NEED 

240 g self-rising flour (450 ml/1 ¾ cup) 

250 ml double thick Greek yoghurt 

2,5 ml salt 

15 ml butter to brush naan bread 

METHOD 

Combine flour, yoghurt and salt in a large mixing bowl until 

well combined. Lightly flour a wooden surface and transfer the 

dough onto the floured surface. Press the ball of dough into a 

circular shape and cut into 8 even pieces. Flatten each piece of 

dough and form a rough, oblong shape. Heat a large non-stick 

pan on medium heat. Place one piece of naan dough onto the 

pan and cook for 3 minutes, flip over and cook for another 2 

minutes. Repeat with the rest of the dough. 

Brush the top of the naan bread with melted butter. 

Serves 6 




& 

Pear pecan 

dark chocolate 

braai pie 



If you want to be a little bit 

adventurous try other fillings 

to add to your braai pie, such as 

Marshmallows, Nutella, 

and Peanut Brittle, 

Nougat or, some Apple 

slices. There are no rules here! 

This recipe from Chef Suné and 

Checkers will make your knees weak 

and your heart full. Who doesn’t love 

a chocolate braai pie in winter? It can’t 

get any better than this. 


BRAAI TIME: 8-10min per side 

YOU WILL NEED 

2x400 g Pastry Pride Puff Pastry, defrosted and 

rolled 25x25 cm 

100 g soft butter 

4 ea Forel pears, peeled, cored and cut into wedges 

150 g roasted pecans 

200 g good quality dark chocolate (100g to use in 

the filling & 100g to melt and drizzle over the pie 

before serving) 

1x tin caramel treat 

1 ea large egg 

15 ml milk 

25 ml cinnamon sugar 

Sea salt flakes 

METHOD 

Line a baking tray with baking paper. Place one 

sheet of puff pastry onto the baking tray and 

spread with soft butter, leaving a 1 cm boarder. In 

a mixing bowl, mix together the pears, pecans and 

chocolate. Sprinkle this mixture over the puff pastry 

on the baking tray. Dot with the caramel treat. 

In a small bowl, whisk together the egg and milk. 

Lightly brush the boarder of the puff pastry with 

the egg wash. Place the second square of puff 

pastry over the top and press the edges to seal. 

Brush boarder of top sheet with egg wash and 

crimp edges with a fork. Also brush the top of the 

pastry with egg wash and sprinkle with cinnamon 

sugar and some sea salt flakes. Cut a few slits in 

the centre of the pie to allow steam to escape 

while baking. Bake at 200°C for the first 10 minutes; 

turn the temperature down to 180° and bake for a 

further 20 minutes until puffed and golden. Leave 

to stand for 10 minutes. Drizzle with some melted 

chocolate. Cut into squares or strips. Serve with 

vanilla bean ice cream. 

Serves 8 

Good to know: To make the chocolate and pear 

pie over the coals, grease a clean hinged grid with 

non-stick spray. Position the unbaked prepared pie 

on the cold hinged grid. Close the grid and braai 

over moderate coals for 20 - 30 minutes or until 

golden brown and done on both sides. Leave to 

stand for 10 minutes. Dust the top with icing sugar. 

Cut the pie into squares and serve with vanilla 

bean ice cream. 



Classic Swiss 

Fondue 

It is time to get cheesy 

and have some fun 

with the whole 

family. This dish will 

certainly get the 

whole family together 

for a fun night in. 


CHEF’S TIP: It’s important to use 

good quality cheese as well as 

wine of standard as both will have 

an enormous impact on the final 

product. 




YOU WILL NEED 

180 g Emmentaler cheese, grated on the large holes 

of a box grater to yield 500 ml 

100 g Gruyere cheese, grated on the large holes of a 

box grater to yield 250 ml 

100 g white Gouda cheese, grated on the large 

holes of a box grater to yield 250 ml 

100 ml cake flour (this helps thicken the fondue and 

prevents the cheese from clumping) 

750 ml Sauvignon Blanc Odd Bins Wine (dry white 

wine with high acidity will help to keep the cheese 

smooth with an even texture) 

2 ea garlic cloves, crushed 

60 ml Kirsch liqueur 

Pinch of nutmeg 

Sea salt and freshly ground black pepper 

METHOD 

In a medium bowl, toss the grated cheeses with 

the flour. Place the wine and the garlic in a medium 

saucepan over high heat. Bring the wine and the 

garlic to a boil, and reduce to a simmer and cook 

over low heat for 2 minutes. Gradually whisk in the 

cheese (this will create a buttery, smooth fondue), 

1 handful at a time, whisking constantly until the 

cheese melts before adding the next handful. After 

the last edition of the cheese, add the Kirsch, the 

nutmeg and the salt and pepper to taste. Transfer to 

a warm fondue pot. Serve immediately with chunks 

of fresh bread, apple wedges, pear wedges, walnuts 

and grapes, dried or fresh figs and boiled baby 

potatoes. 

Serves 10-12 

From the widest range of Swiss cheese 

in South Africa, to stocking the world’s 

very best cheddar, we sure to have 

exactly what you need! Be sure to try 

Checkers range of cheeses. 

getitmagazine.co.za/bloemfontein

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Spoil 

Food 

The Nataniël Collection is available at your local Checkers and Checkers 

Hyper stores. The new range includes not only new preserves, salad 

dressings, chutneys, salts and spices, tea towels, kitchen utensils, 

cutting boards and glasses, but also white porcelain bowls (perfect for 

salad, pasta, dessert, sweets, nuts, cereal and biscuits) and induction 

friendly non-stick frying pans and frying pans with glass lids. Bamboo 

spoons and bamboo and silicone utensils are also on the list. 

One lucky reader could win this absolutely fabulous Nataniël Gift pack 

from Checkers. Get your hands on this spoil this winter by simply going 

to www.getitmagazine.co.za/bloemfontein/ to enter. The hamper 

includes The Nataniël Collection Roasted Onion With Rooibos Braai 

Sauce, The Nataniël Collection Organic Avocado Oil (250 ml), The 

Nataniël Collection Stemless Wine Glasses 4-Pack and the Cutting Board 

Bamboo Grove from the Nataniël collection. 

We’ll be sending out to winners after lockdown restrictions have been 

lifted. 

Competition ends 31 July 2020. 

Checkers is the gift that 

keeps on giving and its 

amazing, jam-packed 

Nataniël hamper is up for 

grabs! 


WE MAKE IT DELICIOUS 

YOU MAKE 

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VANILLA 

ICE CREAM 

BY THE 

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SPOONFULLS VANILLA ICE CREAM 

NEW 

Go to 

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for the recipe 

MALVA STACK WITH 

BANANAS & TORCHED 

MERINGUE 

NEW 

Also Available in the Range: 

Chocolate Wafer 450g 

Decadent Chocolate 475g 

Sago Pudding 600g 

ADD SOMETHING EXTRA 

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Winter Food - July 2020

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