Tuesday, 21 February 2017

Autumn 2017 Issue

Your Autumn 2017 issue of Club is packed with helpful articles on smart parenting, abusive relationships and HIV in South Africa. We say hello to SA celeb Jerry Mofokeng and give you a four-page back to school guide to help you get the year off to a great start.

Don't forget to check out more great recipes on page 30 and get your entries in for all the competitions.

Here are our latest winners:
Superdraw winners
Benefit winners
Competition winners

We hope you enjoy your Autumn issue of Club!

Thursday, 16 February 2017

The first two weeks with baby

aving a new baby at home can be daunting, so here are some guidelines to help you get through the first few weeks!

Sleeping beauty
Newborn babies sleep a lot – usually more than 16 hours a day in 20-minute to four-hour sleeps. You’ll be exhausted, so try to take naps during the day while your baby is sleeping.

Baby’s needs
Lots of love and cuddles. Don’t worry about spoiling your baby, concentrate on getting to know him. It can be hard to tell right away what his cries mean – he may be hungry, sleepy, too cold or hot, gassy or wet. Make sure he is comfortable, but if he is still fussy, don’t panic – sometimes, babies cry for no real reason. Rock your baby and try giving him a dummy to suck on.

Feeding time
A newborn will want to feed about every three hours. Don’t stress about a strict routine at this stage, you and baby will find your routine together in time.

Time to play
It’s important to interact with your baby and stimulate the senses, even in the first few weeks. Sing, touch him and hang a mobile above the bed. Over-stimulation however might upset him, so start slowly.

Going for check-ups
Six weeks after delivery, you should schedule a check-up. Now is a good time to chat about birth control and family planning. Your baby should visit a baby clinic once a week to check his weight gain.

New feelings
Hormonal changes will occur after giving birth, usually causing mood swings. You may feel overwhelmed and anxious sometimes and even want to sit and have a good cry – that’s normal. However, if you feel hopelessness, anger or have any desire to hurt your baby, call your doctor immediately, as these could be signs of postpartum depression.

Tuesday, 14 February 2017

Super-cheap barley and veg

Add this tasty budget meal to your meal planner.

50g unsalted butter
500g pearl barley
1 vegetable stock cube
200g frozen peas
250g mushrooms, sliced
Handful of fresh herbs such as parsley, tarragon or sage, chopped
150g cheddar cheese, grated

Melt a knob of the butter in a medium pan. Add the pearl barley, stir to coat in the butter, then cook gently for two to three minutes.
2. Dissolve the stock cube in 600ml hot water, and then pour over the pearl barley. Simmer over a medium heat for 25-30 minutes until tender. Keep topping it up with hot water, ensuring the barley is covered.
3. When cooked, remove from the heat, taste and season. Add the frozen peas, and then set aside with a lid on for about 10 minutes.
Meanwhile, melt the remaining butter in a frying pan add the mushrooms and fry for five to ten minutes until golden brown. Season.
5. To serve, combine the pearl barley and peas with the mushrooms, herbs and cheese. Adjust the seasoning to taste and spoon into bowls.

Thursday, 9 February 2017

Choc chip banana bread

This is a simple loaf to whip together and is the perfect lunchbox or after school treat.


250g plain flour
2 tsp baking powder
125g unsalted butter, softened
250g castor sugar
4 ripe, mashed bananas
2 lightly beaten eggs
1 tsp vanilla essence
200g dark chocolate chips
100g chopped nuts (optional)

1. Preheat the oven to 180ºC.
2. Grease and line a loaf tin with grease-proof paper.
3. Sift together flour and baking powder into a large bowl and set aside.
4. In a separate bowl, cream butter and sugar until well combined.
5. Add the eggs and vanilla essence and mix well.
6. Add mashed banana, chocolate chips and chopped nuts and mix.
7. Add the dry ingredients to the banana chocolate chip mixture and stir to combine.
8. Pour batter into prepared loaf tin and bake for one hour and 15 minutes, or until bread is cooked when tested with a skewer.
9. Leave to cool in the tin for five minutes before turning out onto a wire rack to cool.

Tuesday, 7 February 2017

Potato bake with red onion and bacon

We love to pair this potato bake with some sizzling meat off the braai.

1 tbsp butter
200ml milk
300ml double cream
2 bay leaves
2 cloves of garlic, peeled and finely sliced
Salt and black pepper
10 potatoes, peeled and thinly sliced
Handful of fresh thyme
Handful of freshly grated Parmesan cheese
Olive oil
6 rashers of streaky bacon
1 large red onion

1. Preheat the oven to 200°C. Butter the inside of an ovenproof dish. Pour the milk and cream into a saucepan with the bay leaves and garlic. Bring to the boil, and then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
2. Add the potatoes and most of the thyme leaves and stir well. Spoon into the ovenproof dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45-50 minutes.
3. Meanwhile, fry the bacon and onion in a little olive oil until crispy and golden. Add the remaining thyme.
4. When your bake is ready, remove the foil and spoon the bacon and onion mixture over the top. Pop it back in the oven for another 10 minutes until crispy on top.

Thursday, 2 February 2017

Apple pie

It's really easy to stop at your local supermarket and pick up a ready-made dessert, but there's something extra special about a good "pie", as the Americans call it, that has been made from scratch. It's not even that difficult! Apple pie is one of our favourites here at Club and we think this is the perfect treat for when you have visitors. A slice of pie with a dollop of cream or ice cream – heaven!


For the crumble
175g flour
115g castor sugar
115g margarine or butter

For the filling
400g cooking apples, peeled, cored and quartered
50g sugar, to sweeten
1 tbsp water
Pinch of cinnamon (optional)

1. Preheat the oven to 190°C.
2. Put the apples into a pan with the sugar and water. Cook over a low heat for five minutes and place in a small ovenproof dish.
3. Place the flour in a bowl. Cut the margarine or butter in to small cubes and add this to the flour. Mix with your fingertips until it resembles an even crumb texture.
4. Add the sugar and mix through.
5. Cover the apples with the crumble mixture and bake for about 20 minutes until the crumble is golden and the apple hot.
8. Serve with cream, custard or ice cream.

Tuesday, 31 January 2017

How to: Home-made herb rolls

These delicious rolls are a great addition to any meal. Here's a simple guide so you can see exactly what the dough should look like as you go along in the process.

You will need:
• 7g dried active baking yeast • 1 tbsp castor sugar • 225ml warm water • 225ml milk, room temperature • 2 eggs • 1 tbsp salt • 2 tbsp butter, softened • Handful fresh parsley, chopped • Handful fresh chives, chopped • 800g bread flour • 1 egg white

1. In a small mixing bowl, dissolve yeast and sugar in 225ml warm water.
2. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter,
parsley, chives and half the flour. Add the remaining flour, a little at a time, until
dough has pulled together.
Put the dough on a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a clean damp cloth and put in a warm place to rise until doubled in size, about one hour.

4. Grease two baking trays. Deflate the dough, and turn it out onto a floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place on the trays. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
5. Preheat oven to 180º C. In a small bowl, lightly beat the egg white with two tablespoons of water; brush egg wash over tops of rolls.
6. Bake in preheated oven for about 30 minutes, or until golden brown.
Related Posts Plugin for WordPress, Blogger...