<![CDATA[ThisLife Magazine - Blog]]>Wed, 02 Dec 2015 09:08:53 -0800EditMySite<![CDATA[An idiot's guide to Muesli making]]>Fri, 22 Mar 2013 11:10:53 GMThttp://www.thislife.org.za/blog/an-idiots-guide-to-muesli-making Picture

ATTRACTED but terrified by the thought of making your own muesli? Here’s a recipe from thislife magazine’s very own domestic goddess, strategic planner Dean Hand. Says our Dean: ‘I just toss all this together and don’t worry too much about measurements. Soon you end up doing it to taste.’

What you need:

2 tbsp honey
Splash of hot water
2 cups rolled oats
½ cup sunflower seeds
½ cup omega mix (mixture of pumpkin, sesame seeds and linseed) -  or any other combination of seeds you like
200g dried cranberries (cranberries taste fantastic but any dried fruit will work – raisins, apricots, pitted prunes, apples…)
1 cup oat bran
100g flaked almonds

What you do:

Mix the honey and water in a large pot on a low heat until watered down.  Coat all the ingredients together with this mixture and put them on a large baking tray. 

Roast in an oven at 140 °C until lightly toasted (don’t cook). This takes about 20 minutes, and you might need to move the mixture around every now and again.

Serve with milk/fruit juice, yogurt, or fresh fruit.  


<![CDATA[THANK PIZZA IT'S FRIDAY!]]>Fri, 01 Mar 2013 09:46:38 GMThttp://www.thislife.org.za/blog/thank-pizza-its-friday Picture
THANK PIZZA IT'S FRIDAY... Rondebosch mother-of-four Debbie Gray tells thislife how pizza for a whole family can be inexpensive and fun (unless you're allergic to a bit of mess...)

 "It all starts at about 5pm when I make the dough, which is really simple, if a bit messy! At about 7, we all gather around as a family and build our own pizzas from anything that's in the fridge. All you need for the dough is:

1kg white bread flour (use brown if you want healthier) 
1 sachet yeast
450 ml luke-warm water and 50 ml olive oil
1 tbsp salt
1 heaped tsp sugar

  • First, add your yeast and sugar to the tepid liquid and mix together.  Leave for a minute or two. Tip the flour and salt into a large bowl (or straight onto the kitchen counter) and make a well.  
  • Pour the liquid into the well, and slowly bring the flour into the liquid with a fork. Keep stirring round, each time bringing more of the flour into the liquid until it's all mixed in and turning into a lovely dough - not sticky or falling apart. Add a little more flour or water until you've got the right consistency.  Now ditch your fork and get your hands dirty!  Knead the dough for about 10 minutes (give it a good massage, stretch & bash the dough around), roll it into one big ball, pop it back into the bowl, dust with flour and cover with a dishcloth or cling wrap.  I leave mine by the window where the evening sun gently warms it and lets the yeast work its magic!  Leave it there for 1 to 2 hrs till it doubles in size.
  • When you're all ready, turn your oven on to 220 deg C, tear off handfuls of dough and hand them out to your friends or family to roll out and start building!  Take note:  It's best to put your dough onto a floured baking tray BEFORE you start piling on the toppings!
  • Flour a nice big baking tray and lay your rolled out dough on it at this point
  • For the tomato base, I fry up some chopped garlic in a little olive oil and throw in a can of pureed tomatoes.  You can add basil as well if you like, but it's that simple! Once you have spread some sauce on your pizza, sprinkle plenty of mozzarella cheese and add your toppings before popping it in the top of the oven.  It should only take about 6-8 minutes to cook so don't get too distracted!  The dough should be crispy around the edges.

HOT TIP If you have leftover dough, simply give it another knead, shape, cover and leave to rise for 30 minutes or so before popping it in a cooler oven (180 deg C) and you've got bread for Saturday!"