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Tag: food

4 Billion People overweight by 2050

Over four billion people could be overweight by the year 2050, with 1.5 billion of them obese or morbidly obese, if the current global dietary trend towards processed foods continues, a first-of-its-kind study reported on Wednesday. Experts from thePotsdam Institute for Climate Impact Research (PIK) warned of a health and environmental crisis of “mind-blowing magnitude”. The study suggests that global food demand could will leap by 50% mid-century, far more than Earth’s capacity to sustain nature.

Food production is responsible for using three-quarters of the world’s fresh water, and one-third of its land. It is also responsible for up to a third of greenhouse gas emissions.  The study provided a long-term overview of changing eating habits globally between 1965 and 2100.  Researchers used an open-source model to forecast how food demand would respond to a variety of factors such as population growth, ageing, growing body mass, declining physical activity and increased food wastage.

If the world should continue with the current trends, it will likely result in more than four billion people, or 45% of the world’s population being overweight by 2050.  The model predicts that 16% of these could be obese.  This in comparison to the current 29% of overweight population and 16% obesity.

“The increasing waste of food and the rising consumption of animal protein mean that the environmental impact of our agricultural system will spiral out of control,” said the lead author of the study published in Nature Scientific Reports, Benjamin Bodirsky, . “Whether greenhouse gasses, nitrogen pollution or deforestation: we are pushing the limits of our planet – and exceeding them.”

While trends do vary according to location, the authors said that global eating habits were moving away from plant- and starch-based diets to more “affluent diets high in sugar, fat, and animal-source foods, featuring highly-processed food products”.

The study also found that with the current food wastage trend and the produced food that is not consumed, undernourished people will be at around 500-million.  “There is enough food in the world — the problem is that the poorest people on our planet have simply not the income to purchase it,” said co-author Prajal Pradhan. “And in rich countries, people don’t feel the economic and environmental consequences of wasting food.”

Italian Baked Meatballs

Italian Baked Meatballs


  • onions 3, diced
  • olive oil
  • garlic 5 cloves, crushed
  • bay leaves 3
  • chopped tomatoes 400g tin
  • passata 600ml
  • tomato purée 2 tbsp
  • brown sugar 1 tbsp
  • red wine vinegar 1 tbsp
  • beef mince 500g pack
  • fresh breadcrumbs 125g
  • fennel seeds 1 tbsp
  • dried oregano 1 tbsp
  • egg 1
  • mozzarella 250g grated, buy a large block
  • mascarpone 100g
  • olive oil a drizzle
  • fresh oregano a few leaves (optional)
  • crusty bread or pasta or rice



Step 1

Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.


Step 2

Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.


Step 3

When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.


Step 4

When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.


Step 5

Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.


Step 6

*Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.


Source: Pinterest / Olive Magazine

Photo Credit: Pinterest/ Olive Magazine

Cape Malay Fish Sosaties

Cape Malay Fish Sosaties


3 tbsp butter

3 onions, peeled and sliced

3 tbsp curry powder

3 tbsp coriander seeds

3 tbsp brown sugar

1 cup white wine vinegar

Juice of 3 lemons

1.5 kg hake fillet, cut into 5 cm cubes

18 dried apricots

Salt and black pepper



  1. Melt the butter in a large pot over medium heat. Fry onions until soft, 5 minutes.
  2. Add the curry powder and coriander seeds. Fry until fragrant, 2 minutes.
  3. Add sugar and cook until it caramelises, 3 minutes.
  4. Add vinegar and lemon juice, and simmer for 10 minutes. Remove from the heat and allow to cool.
  5. In the meantime, place fish and dried fruit on 6 wooden skewers. Season and place 1 layer in a non-metal container.
  6. Pour the cooled marinade over the fish. Place in the fridge at least overnight, preferably for 3 days, to allow the flavour to develop. Turn the sosaties 2–3 times while they are marinating.
  7. Braai the sosaties over medium coals for 20 minutes or cook in a 180°C oven for 20 minutes.


Source: mykitchen.co.za

Photo Credit: Pinterest

Triple pig & fig braai broodjies

Triple pig & fig braai broodjies



Makes: 4-5 broodjies | Prep: 30 minutes | Cook: 10 – 15 minutes


10 slices of white bread

1 cup melted butter

Whole grain mustard

1 small red onion, sliced thin

½ cup mayonnaise

Sriracha sauce

A small handful of chopped chives

200 g streaky bacon, braaied

5 slices of smoked ham

5 slices of peppered ham

250 g mature cheddar, grated

250 g mozzarella, grated

4-5 preserved figs, thinly sliced

Salt and pepper to taste



  1. Braai or fry your bacon until it’s done to your liking.
  2. Mix your mayo, chives and sriracha together in a bowl. How much sriracha you add is up to how brave you’re feeling.
  3. Mix your two cheeses together in a bowl.
  4. Use a brush to paint both sides of your bread slices with butter.
  5. Spread all your slices out onto a large chopping board or straight onto the kitchen counter.
  6. On one side of the broodjie, spread whole grain mustard, and on the other side spread the sriracha mayo.
  7. On the mustard side add some red onion followed by a good amount of cheese.
  8. On the Sriracha side add a good amount of cheese.
  9. On the mustard side, place a slice of peppered ham and top it with a little cheese. Then add the smoked ham and top it with a few slivers of fig.
  10. Top the fig with a small sprinkle of cheese then add the bacon. The idea is to get layers of cheese in between the meat.
  11. Finally close your broodjie up with the Sriracha mayo side and give it a gentle press to squish it together.
  12. Now rinse and repeat with the rest of the broodjies.
  13. Braai the broodjies very slowly in a flip grid over medium to low coals until the cheese is melted through. Be careful not to rush it or you will have un-melted cheese in the centre.


Source: yuppiechef

Photo Credit: yuppiechef

mac and cheese

Southern Baked Mac and Cheese with Breadcrumbs

Southern baked mac and cheese with a crunchy, golden brown breadcrumb topping!

Made with gruyere and white cheddar cheese.

Mac and Cheese Sauce:

6 Tablespoons butter
6 Tablespoons all purpose flour
4 cups whole milk warmed up in the microwave
1 cup diced yellow onions
16 oz gruyere cheese shredded
8 oz white cheddar cheese shredded
salt and pepper to taste

Breadcrumb Topping:
5 Tablespooons butter
2 cups breadcrumbs use panko bread crumbs for a flakier crust
Optional spices:
½ teaspoon cayenne powder add more or less depending preference
2 teaspoons truffle oil

Preheat your oven to 375 degrees F.
Boil the cavatappi pasta according to the directions but take it out and drain 1 – 2 minutes early.

The pasta will further cook when it’s baking in the oven so we do this to avoid overcooking the pasta.

Mac and Cheese Sauce

Make the roux: Melt the butter in a pot over medium heat. Once it’s melted, add in the flour and stir quickly

using a flat spatula. Make sure to scrape the bottom and sides and continue stirring for 3 minutes.

Make sure the roux doesn’t get dark and stays a pale yellow color.

Make the bechamel sauce: Slowly drizzle in the warm milk into the pot while stirring vigorously with a whisk.

Add in the diced onions at this time. Stir continuously for about 5 – 7 minutes until the roux and milk have combined and the sauce has thickened. Make sure to scrape the bottom and sides.

The bechamel should be thick enough to coat the back of a spoon.

Add the cheese: Turn off the heat and add ¾ of the gruyere and cheddar cheese to the pot.

The rest will be used on top of the mac and cheese. Stir the sauce and cheese together until the cheese has fully melted. At this time, you can taste for salt and pepper.

You may not need any depending on the saltiness of your cheese.

Add in cayenne powder if you prefer a little spice.

Add your cooked pasta to a baking dish and pour the sauce over the pasta.

Mix it well until the pasta is completely covered. Top with the remaining ¼ shredded cheese.
Breadcrumb Topping:

Melt the butter in a pan and then add the breadcrumbs and toss together until the

breadcrumbs are evenly coated. Add in the optional truffle oil at this time.

Spread the breadcrumbs evenly on top of the shredded cheese.

Bake the mac and cheese on the center rack in the oven for 30 – 35 minutes.

If the breadcrumbs start to get too dark, cover the mac and cheese with foil and turn down the heat to 350.

Source Pinterest


Proudly South African, Chefs share their recipes among the world’s best.

Chef: Flavel Monteiro was inspired to publish a free e -cookbook, featuring the best chefs from all over the world sharing their divine recipes.


We get a rare glimpse into some of the best restaurants in the world.

Chef Veronica Canha- Hibbert from the Silo in Cape Town and Chocolatier Stephanie Ceronio from Jack Rabbit Chocolate Studio

in Pretoria represented South Africa in this e-Cookbook.


They shared these amazing recipes,

Page 234 – Chef Veronica Canha- Hibbert shared her recipe for Coffee Sous Vide Ostrich Fillet

Page 274 – Chocolatier Stephanie Ceronio shared her recipe for Beurre Noisette Toffee Cookies

Page 289 – Chocolatier Stephanie Ceronio shared her recipe for her signature Bonbons

Page 332 – Chocolatier Stephanie Ceronio shared her recipe for Basic But Perfect Pasta


Here is the link to view the free Gourmet Cookbook.


Source: Good Guy Things

Photo Credit: Unsplash

Farmers helping

Our farmers help communities in dire need for food.

Due to the decreasing food supplies & desperate calls for aid

farmers from across KwaZulu – Natal,

stepped in, to provide immediate help.


Farmers helping farmers

Farmers from Ixopo, Highflats, Kokstad, Mount Currie and Mooi Rivier all donated fresh and dry produce,

seedlings and milk to rural communities.

By partnering with local organisations, churches and municipalities, they were able to assist 4500 families.

The Kokstad Community Care Centre, the Kokstad Chamber of Commerce,

local ward Councillors and churches helped identify all the families in need.


There was an overwhelming response from the farmers as they donated 5000 bottles of milk,

cabbage, tomatoes, maize, potatoes, fruit and other fresh and dry produce.

These were all collected, packaged and delivered door to door.


“When we heard that spaza shops were not among the initial list of essential suppliers,

we knew our communities would suffer greatly and that we needed to help,”

said Bruce Alwood, Chairman on the Ixopo Farmers Association Trust.


For more information visit this website: www.kwanalu.co.za

Source: Good Guy Things

Photo Credit: Kwanalu

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