Who in their right mind still has midweek dinner parties? Christine Capendale, that’s who. In her new book Meals, the cooking teacher shares her one-course strategy (and a Caprese chicken schnizza!) for actually having friends over again, and again
“I have always had a passion to inspire and motivate people around me to cook, bake, taste and experiment with food. When I studied to be a teacher I was following my natural calling (although I only realised this in retrospect!). For many years I gave cooking classes from home and later I had a beautiful studio from where I operated in Langebaan.
When we moved to Gauteng, it did not take long before my newly renovated kitchen became a cooking studio, where I once again taught, cooked, baked and – hopefully – inspired others. Now back in Cape Town I have two beautiful kitchens, a small function venue and a guesthouse where I can once again do what I have always loved to do.
Entertaining is a big part of our lives – whether it is formal, casual, or just a short visit – and I always try to make it special. Nothing makes me happier than sharing food with friends, neighbours, family and even strangers who happen to come into our home. Sometimes it’s just a tasty bowl of soup and toasted ciabatta, other times it can be a sit-down dinner.
You don’t have to serve three-course meals when entertaining. Rather entertain simply, and more often, than not at all. I like a relaxed atmosphere where friends and family can sometimes help and feel at home. Share the meals you love to make with the people you love to have around you. Cook with the ingredients you love – mine are lemons, coriander and, lately, Asian flavours – and always buy the best quality and seasonal ones you can afford. I believe it’s important to know exactly what we put into our bodies and you will know what these are if you are the person preparing the meal. I avoid processed food and will only use it when I have no other choice, as an occasional alternative or when it has been minimally processed and is as close as possible to the natural product.
This story is from the July 2019 edition of Woolworths TASTE.
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This story is from the July 2019 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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