Tuesday, 2 September 2014

Tandoori chicken

Add a little spice to your week with this deliciously easy tandoori chicken recipe. Serve with poppadoms, savoury pancakes or wraps.


500g chicken breast
30ml tandoori paste
400ml yoghurt
Lettuce, cucumber, tomato (optional)

1. In a bowl use 300ml of natural yoghurt and add the tandoori paste.
2. Cut the chicken into strips and marinate with the mixture.
3. On a medium heat fry the chicken for five to seven minutes until it is cooked through.
4. Cook the poppadoms or wraps in the microwave as per the packet instructions.
5. Divide the chicken between the poppadoms/wraps, top with salad ingredients, a dollop of the remaining yoghurt and coriander and serve.

Thursday, 28 August 2014

How to survive the loss of a spouse

Losing your spouse is never easy, whether it happens early or late in life, suddenly or after a long illness. But there are steps that can help you heal and move forward.

Be prepared
Unless you pass away first, you're guaranteed to have to face the death of your spouse one day. Make sure that you have the following in a safe place: your wills, letters of instruction, life insurance policies, retirement plans, birth certificates, marriage licence, deeds to any property owned, vehicle registrations, recent bank and financial account statements, and a list of any outstanding debts.

Accept help
Family and friends will rally around with offers. Take them up on anything that can make your life easier, from making telephone calls to preparing meals. But stay in charge of your life – don’t let anyone else take over, especially in financial matters. Don't be afraid to reach out to people either. They may think you need time alone to grieve when you actually just need someone to talk to.

Look after yourself

Emotional exhaustion can destroy your appetite and break your sleep. Force yourself to eat nutritiously, even if it’s only a little. Exercise regularly and ask your doctor for any help with sleep problems. It may also be useful to write down your feeling in a journal.

Don't blame yourself

Feelings of anger and guilt are normal. Talk it through with a close friend, minister or counsellor if need be. “If only I’d done X, this may not have happened”; “I never told them I loved them that day”; “I felt relief when they finally died after the burden of nursing them.” These things don’t mean that you loved the person any less, just that you’re human and doing your best.

Don’t hurry grief

The mourning process may take you months or years. Expect to go through various emotions: shock and denial, anger, despair or depression and finally acceptance. You can only heal in your own time and no one has the right to tell you to “cheer up” or “get over it”. But if you seem stuck in one stage, especially depression, consider counselling.

When you’re ready, move on

After the loss of a spouse, your life will never be quite the same. But eventually you’ll reach a stage when you accept death and the changes it’s brought, and begin to live in the present. Keep honouring the person you’ve lost in meaningful ways, but also let go and move forward. They would want you to find happiness, and you can – alone or with someone else.

Tuesday, 26 August 2014


Try this sweet treat for school lunchboxes or afternoon tea at work.

310ml flour
310ml breakfast oats
310ml coconut
185ml sugar
20ml syrup
125ml butter or margarine
1 tsp bicarbonate of soda
45–60ml boiling water


1. Preheat the oven to 150ºC.
2. Combine the dry ingredients.
3. Melt the syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture. Mix together with the dry ingredients.
4. Press the mixture into a 20cm x 20cm square tin and bake for 20 minutes. Gently press down the sides if they start to rise too much.
5. When light brown, remove from the oven and cut into squares. Switch off the oven.
6. Return the crunchies to the oven for about 10 minutes to dry out.
7. Allow to cool before removing from the tin.

Makes about 12 crunchies

Thursday, 21 August 2014

Spring 2014 issue

The Spring 2014 issue of Family Club will be arriving on your doorstep soon. We love this issue because it is jam packed with amazing articles such as knowing your child maintenance rights, how to boost your confidence and the baby advice you can ignore. Plus, our cover star is the beautiful Pearl Thusi and we have six divine pasta recipes your family will love – ideal for easy weeknight cooking!

And be sure to check out our new Superdraw winners, Competition winners and some more Family Club benefit winners.

So take some time out to browse through your latest issue and and if you haven't already, pop into your nearest Lewis, Best Home and Electric or My Home store to sign up for all the amazing Family Club benefits.

Tuesday, 19 August 2014

Sweetcorn fritters

Make them as a tasty snack for the kids, a party platter or serve for supper with a delicious salad.

1 cup self-raising flour
2 eggs
1 tsp salt
½ cup soda water
Freshly ground pepper
2 cups sweet corn
2 spring onions, finely sliced
2 tbsp parsley, chopped
½ cup feta cheese
Oil (for shallow frying)

1. Mix flour, eggs, salt, soda water and pepper until smooth.
2. Add the remaining ingredients and let the mixture stand for 10 minutes.
3. Whilst the mixture is standing, heat oil in a large frying pan.
4. Cook spoonfuls in the hot oil until golden brown and then place cooked fritters on kitchen paper to absorb excess oil.

Thursday, 14 August 2014

4 essential health tests

When we're adults we become responsible for our own health, how many of us have these “essential” health tests?


Heart disease can strike young people, both male and female, and one of the most effective ways of preventing a heart attack is by having regular cholesterol tests. Experts advise that people over the age of 20 should have their blood cholesterol level tested every five years, and those with any risk factors, men over 35 and women over 45, be tested annually.

The good news is that a change in lifestyle is all it takes to put things right. For example: cutting out cigarettes completely, cutting down on alcohol, eating properly and exercising around three times a week.

Type 2 Diabetes
Type 2 diabetes can affect you later in life in comparison to Type 1 diabetes, which you’re either born with, or which generally starts in early childhood. Type 2 diabetes is labeled as a lifestyle disease because it is often the result of being overweight and not getting enough exercise. It means that your body cannot use insulin properly and a simple blood sugar level test will initially determine whether someone has this disease.

Why is this called a “lifestyle” disease? The cause of Type 2 diabetes is bad eating habits, carrying too much weight and a lack of exercise – which if coupled with smoking and drinking, can have disastrous results. The good news is that if it’s detected early enough and patients listen to their doctors and manage the illness, they can lead fairly normal lives, even reversing the condition in some cases.

Breast cancer
How many of us do regular self-examinations to check our breasts for lumps? If you find even the smallest lump you should see your doctor immediately, but because breast cancer can take years to develop and there are no symptoms early on, experts feel that women should have a screening mammogram every year once they’re over 40. Research says that there are between 17 and 44 per cent fewer deaths from breast cancer among women in their forties who’ve had a mammogram. Find out a bit more about breast cancer.

Prostate cancer

Whereas breast cancer can affect both men and women, prostate cancer can only affect men, as it affects the prostate gland, which only men have. With statistics such as one in eight men between the ages of 60 and 80 years suffering from the disease, regular tests when you're over 50 are essential. An initial blood test will show if there’s a family history and your first test should be at 40 years. An early diagnosis here literally saves lives, as this is one of the most curable forms of cancer.

Tuesday, 12 August 2014

Butternut risotto

Risotto is quite an expensive rice to buy, but it goes far as you only need a little to make a decent sized meal. So give this tasty butternut risotto a try and experiment with some other risotto dishes like this easy tomato risotto.

400g butternut squash
2l vegetable stock
2½ tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
350g risotto rice
6 sage leaves, finely chopped (optional)
Handful parsley (optional)

1. Halve the butternut lengthways, then scoop out the seeds.
2. Peel, then cut the flesh into about 2.5cm pieces.
3. Pour the stock into a pan, then bring to a gentle simmer.
4. Heat two tablespoons of the oil in a heavy, wide pan. Add the onion, garlic, herbs and squash, then gently fry for about 10 minutes until the squash is almost tender. Stir occasionally so it doesn’t stick or burn.
5. With the heat on medium, tip the rice into the squash. Keep stirring for three to four minutes to toast it without colouring.
6. Start to add the hot stock – this process should take 18-20 minutes. Stir in one and a half ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladle, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladle of stock as each previous one is absorbed (it’s ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).
7. As the last of the stock goes in (keep a little back) check if the rice is ready – it should be soft with a bit of chew in the middle ­– and the consistency fluid.
8. Take the pan off the heat. Add a splash of the stock to keep the risotto moist, scatter over the parsley. With the lid on, let the risotto sit for three to four minutes to rest.
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