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Angela Day features Tru-Cape in The Star, The Cape Argus, Pretoria News, Daily News and IOL


Follow this link to read this article on the IOL site

Words by Angela Day and

Angela Day's meatballs in a tomato and pear sauce.

Angela Day’s meatballs in a tomato and pear sauce.

Pictures by Chris Collingridge.

Johannesburg – Tru-Cape managing director Roelf Pienaar has urged consumers not to discard irregular fruit or fruit with blemishes.

They are great for making smoothies, juicing, cooking up with a little sweetness to make sauces to accompany meats like roast pork.

Apple sauce is also a wonderful sugar substitute in many recipes. Apples and pears are ideal for making chutney, as well as adding to soups and stews to add extra sweetness.



Store apples in the refrigerator to keep them crisp for three to four weeks or store outside of the refrigerator in a cool, dry place to keep crisp for about one week.

It is best to store apples in the refrigerator in a plastic bag as they give off ethylene, a natural gas, which will make produce like lettuce turn brown. Just one bruised and rotting apple in a bunch will give off enough to swiftly ripen (and rot) the others.

Keep all the same varieties together because they will continue to ripen at the same rate.

Store unripe pears at room temperature for about five days. Once ripe, refrigerate for up to a week.

To check for ripeness in pears, check the “neck” right next to the stem for a slight softness. If you want to speed up ripening, put pears in a paper bag with a banana.

The drought and unforeseen weather conditions that we have been experiencing over the past months will have affected the size and quality of produce.


Serves 4-6

1.5kg beef shin, cut in cubes

salt and pepper

60ml olive oil

2 onions, finely chopped

5ml chopped garlic

2cm piece of ginger, grated

5ml turmeric

5ml ground cinnamon

30ml Moroccan spice

375ml beef stock

30ml honey

2 pears, cored and cut in wedges

2 apples, cored and cut in wedges

125ml chopped fresh coriander

Season the beef with salt and pepper.

Heat 15ml oil in a large, heavy-based pot and fry the beef, in batches, until browned all over.

Remove and set aside. Add more oil as needed.

Heat 30ml oil and fry the onions, garlic and ginger until softened, about 5 minutes.

Add the spices and fry for2 minutes, until fragrant.

Return the meat to the pot and add the stock and honey. Stir until combined.

Cover with the lid and simmer for 1½ hours.

Stir in the pears and apples, cover and simmer for 20 minutes, until tender.

Check the seasoning, then stir in the chopped coriander and serve.


Makes 6

1 roll of frozen puff-pastry, defrosted

3-4 red apples

125ml castor sugar

45ml lemon juice

60g butter, melted

extra castor sugar for sprinkling

smooth apricot jam, warmed

Roll out the pastry quite thinly. Cut out discs large enough to line 6x8cm fluted, loose-bottomed pans. Refrigerate these until required.

Core the apples, halve them and slice thinly into half-moon slices. Use a mandolin or a sharp knife.

In a bowl, combine the castor sugar, lemon juice and melted butter.

Add the apple slices to this and place the bowl in the microwave.

Cook on full powder for 2-3 minutes until the apple slices are pliable. Take care not to overcook them

Remove and cool.

Place the apple slices in the pastry cases, starting at the outer edge with the skin-side up. Overlap each slice.

Build up layers until you fill the pastry case.

Take 2 or 3 slices of apple and lay them on your surface in a row, overlapping halfway. Roll up to form the inside curl of the rose. Place it in position.

Sprinkle the apples with castor sugar and bake at 180°C for 20-25 minutes or until the pastry is golden.

Remove from the oven and brush the apple with a little warmed apricot jam.

NOTE: These tarts are delicious served warm with whipped cream. Best served on the day they are made.


Serves 4-6s

250g pork mince

250g beef mince

1 onion, finely chopped

125ml fresh breadcrumbs

5ml smoked paprika

2ml cayenne pepper

30ml harissa paste

5ml salt

2ml white pepper

125ml chopped fresh parsley


30ml olive oil

50g sachet of tomato paste

400g tin of chopped tomatoes

5ml harissa paste

5ml brown sugar

2 bay leaves

zest and juice of 1 lemon

500ml beef stock

3 pears, cored and diced

Preheat oven to 200°C.

Cover a baking tray with tinfoil and brush lightly with olive oil.

In a big bowl, combine well all the meatball ingredients.

Roll the mince mixture into 12-14 meatballs and place onto the prepared baking tray.

Bake for 10 minutes.

Remove from the oven and place in the sauce on the stove to cook for 15 minutes.

Add the diced pears and cook for a further 10 minutes, until the pears are tender.

Sauce: Heat the oil in a large pot and fry the garlic and salt for 5minutes.

Add the tomato paste, chopped tomatoes, harissa, paprika, sugar, bay leaves, lemon zest and juice and the stock. Bring to the boil for 10 minutes.

Turn down the heat to a simmer, then add the meatballs.


250ml oats

500ml flour

10ml baking powder

5ml bicarbonate of soda

10ml ground cinnamon

pinch of ground cloves

a pinch of nutmeg

150ml milk

90ml honey

90ml oil

2 eggs, beaten

2 apples, grated

45ml brown sugar for sprinkling

In a mixing bowl, combine the oats, flour, baking powder, bicarbonate of soda and spices. Mix well.

Blend together the milk, honey, oil and eggs in a jug. Pour into the dry ingredients and mix until combined. Add the grated apple and mix.

Spoon into a 20x12cm loaf tin which has been greased and lined. Sprinkle the top with the brown sugar.

Bake at 180°C for 50-60 minutes or until a skewer inserted into the cake comes out clean.

Remove from the oven and cool in the tin for 10 minutes before turning out.


Serves 8-10


125ml flour

125ml brown sugar

a pinch of salt

80g cold butter, cut into cubes

45ml chopped fresh rosemary

125ml chopped pecan nuts


125g butter

250ml light brown sugar

2 eggs

5ml vanilla extract

125ml milk

2ml salt

5ml grated lemon rind

30ml lemon juice

1 apple, cored and diced

1 pear, cored and diced

Preheat the oven to 180°C. Grease and line a 20x30cm rectangular tin.

For the crumble, combine the flour, sugar and salt in a bowl.

Rub in the butter until the mixture resembles breadcrumbs.

Stir in the rosemary and pecans. Set aside.

For the cake, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a jug, combine the vanilla and the milk.

Sift the flour, baking powder and salt and add alternately with the milk to the butter-sugar mixture.

Stir in the lemon rind, lemon juice, apple and pear, and pour into the prepared tin.

Sprinkle the crumble on top and bake for 35-40 minutes, until lightly golden. Remove and cool on a wire rack, before cutting into squares.


Tru-Cape invite you to join them for a delectable dinner where the Angela Day team will prepare a special menu using Tru-Cape apples and pears.

On arrival, enjoy a shot of refreshing cold apple, cucumber and mint soup, then relish apple and pear crisps served with a pear and pistachio guacamole; apple and Parmesan tarts with rocket and balsamic; Normandy chicken with chive mash; beetroot, pear and feta salad; and, for dessert, a chocolate tart with a red wine-poached pear.

This will all be paired with refreshing cider supplied by Distell.

Meet the faces behind the brand and find out more about Tru-Cape produce.

Everyone will get a goodie bag. Book soon as places are limited.

Where: The Angela Day Kitchen, Lifestyle Garden Centre, Beyers Naude Drive, Randpark Ridge

Date: Thursday, February 18

Time: 6.30 for 7pm

Cost: R250 a person

To book: Call Lesley Hamlyn at 0117911304 or e-mail

The Angela Day column is published in The Star, Pretoria News, Daily News and Cape Argus

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