Cook and Culture: Turning a new leaf

Cook & Culture is bi-weekly written by Annelette Bezuidenhout, a media specialist at Caxton local media.

February 25, 2020

Annelette Bezuidenhout 2 minutes read

The new season is slowly creeping up on us. We are spoilt for choice everywhere we go. Try some stellar open sandwiches to impress the family. Here are some tips and tricks to turn a new leaf.

Digital

Did you know Boksburg Advertiser/Caxton offers an impressive range of online advertising to suit your business needs? Get in touch with your local sales representative.

Pro Tip

We enjoy the change in season, but don’t get left cold unexpectedly. Keep a jersey or jacket close by.

Check It Out

Take an early night drive down North Rand Road. So many exciting businesses and changed centres down the strip. You might see something that sparks your interest.

Community Star and Charity

Pay attention to what we already have. Get involved or offer assistance to our local charities. Do you have wool for that scarf you never knitted? Donate it to the Boksburg Advertiser Wool Project in aid of Cansa. There are drop-off points across town. You can also drop it at our Boksburg Advertiser offices.

Food For Thought

Autumn shows us how beautiful it is to let certain things go.

Steaming Remedy

It is flu season soon, so be prepared. Stock up on natural remedies. To help relieve flu and cough symptoms add honey, lemon and ginger to your cup of rooibos tea and a dash of cinnamon. These ingredients have natural healing qualities.

Local is Lekker

Last chance to enter those beautiful groomed beards in the Boksburg King of Beards Competition. Some amazing prizes up for grabs from Plato’s Beard at K90 centre.

Have You Seen It Yet?

Be electrified by the high energy and dramatic dance extravaganza of Cirque Rock. Go watch it before March 8 at the Barnyard Theatre at Emperors Palace.

Stellar Sandwiches

Make a sandwich to impress the family. Slap on a few of the favourites and add a dash of sass to make it a hit.

Here are a few ideas:

Feta mixed with cottage cheese, a bit of basil pesto, peas, edamame beans, cucumber and some basil leaves
Crème fraîche with strawberries, honey and crushed pistachios • Pesto, a dash of olive oil and balsamic vinegar, tomatoes, red onion, spekboom, parsley and basil leaves
Norwegian salmon, cream cheese, lemon or lime, caper berries and a sprinkle of sesame seeds
Peanut butter, banana, honey and some chocolate sprinkles
Beetroot with a bit of balsamic, goats cheese, rocket leaves and some nut sprinkle.
Sour cream, avo, shrimp or small prawns, spring onions, radishes and an edible flower • Goat’s cheese, rocket leaves, figs, honey
Emmental, lettuce, salami, micro leaves and onion marmalade or chutney