Bread Reloaded
Woolworths TASTE|July/August 2021
Don’t bin stale bread, says Khanya Mzongwana. Save it to make croutons for panzanella, add it to ribollita-style soup or use it instead of pastry a low-key genius take on Pasteis de Nata
Khanya Mzongwana
Bread Reloaded

CUSTARD CUPS WITH HONEYGOLD SYRUP

“These cheerful baked custards are inspired by traditional Portuguese pasteis de nata, but instead of flaky pastry as a base, I used slices of buttered white bread. I also added a generous amount of seasonal Honeygold citrus zest in both the custard and the sweet syrup that’s drizzled over at the end.”

Serves 6

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 45 minutes

white bread 12 slices, crusts removed

cake flour 3 T

full-cream milk 11⁄3 cups

water 1½ cups

caster sugar 275 g

ground cinnamon 1 t

Woolworths Honeygolds 4, zested and juiced

vanilla paste 1 t

free-range egg yolks 6

butter 100 g, melted

For the syrup:

white sugar 100 g

water ¼ cup

vanilla paste 1 t

1 Preheat the oven to 190°C. Using a rolling pin, roll out the slices of bread to a thickness of 1 mm. Lightly grease a muffin pan and line the moulds with the bread. Bake for 8–10 minutes, or until light golden brown. Transfer to a cooling rack.

2 To make the custard, use an electric mixer to beat the flour and 4 T milk together until smooth. In a saucepan, bring the water, sugar, cinnamon and half the Honeygold zest to the boil. Using a sugar thermometer, bring the temperature to no higher than 104°C. Do not stir.

Denne historien er fra July/August 2021-utgaven av Woolworths TASTE.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra July/August 2021-utgaven av Woolworths TASTE.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA WOOLWORTHS TASTESe alt
 Award-winning Food: Trending Plates
Woolworths TASTE

Award-winning Food: Trending Plates

Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.

time-read
1 min  |
January/February 2023
Everything you need to know about quinoa
Woolworths TASTE

Everything you need to know about quinoa

If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.

time-read
1 min  |
January/February 2023
PIGS IN BLANKETS
Woolworths TASTE

PIGS IN BLANKETS

The kids will love these quick-and-easy snacks that won't break the (piggy) bank.

time-read
1 min  |
January/February 2023
82 words on...
Woolworths TASTE

82 words on...

THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.

time-read
1 min  |
January/February 2023
MEET ME AT THE RIVER
Woolworths TASTE

MEET ME AT THE RIVER

Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.

time-read
10 mins  |
January/February 2023
FIRE STARTER
Woolworths TASTE

FIRE STARTER

Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.

time-read
10 mins  |
January/February 2023
PLANTS IN PARADISE
Woolworths TASTE

PLANTS IN PARADISE

Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.

time-read
10+ mins  |
January/February 2023
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Woolworths TASTE

ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ

Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.

time-read
6 mins  |
January/February 2023
HOME TRUTHS
Woolworths TASTE

HOME TRUTHS

At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.

time-read
9 mins  |
January/February 2023
Morogo magic
Woolworths TASTE

Morogo magic

Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.

time-read
2 mins  |
January/February 2023