TO DRINK: Mooiplaas Pinotage 2005: smooth, mellow and lightly wooded, with oodles of red berry, cherry and plum flavours.
TO DRINK: Laphroaig whisky, with a dash of water. Its smoky, peaty flavour is a surprisingly satisfying accompaniment to simple dishes with pure flavours.
This recipe comes from a friend of mine, Francesco Masseli,who makes the best red sauce ever.
Is there any better quick and easy supper than cheat’s spaghetti Bolognese? This classic recipe gets a makeover for the lazy cook while maintaining delicious comforting flavours.
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
Giovanna is an incredible, tireless nonna who just gives and gives. This is abundant, packed with goodies and full of flavour. The sauce goes well anytime but particularly in summer when peppers and eggplants are at their best. Use basil instead of the marjoram, if you prefer. Difficulty level: Easy
Print Recipe Tomato, coriander and chickpea spaghetti Instructions 1 Cook 400g spaghetti in salted, rapidly boiling water until al dente. Strain and set aside. Heat 30ml (2 tbsp) avocado oil in a heavy-based pan and sauté 1 finely chopped onion for about 3 minutes. Crush 1 garlic clove and stir through. Add 5ml (1 tsp)
Fresh and light as a main meal, this also makes a great starter.
TO DRINK: Sequillo White, a spicy, fragrant blend of Rhone varieties.
It makes a change to have pasta without sauce. This peasantstyle spaghetti dish uses olive oil as the lubricant. Crispy bacon bits, broad beans and breadcrumbs work well with the strings of pasta. TO DRINK: Go for Bouchard Finlayson Missionvale Chardonnay, an elegant wine with a lingering aftertaste.
Standing at the cheese shelf wondering which to choose for that carbonara or risotto dish you’re making for dinner tonight? While many people use the names interchangeably, the difference between Parmigiano–Regiano vs Grana Padano is all in the name, processing, and flavour. Parmigiano-Reggiano vs Grana Padano While both Italian cheeses are slightly grainy, made with cow’s milk, and shaped into large drums, their different processing methods result in totally different textures, flavours and aromas. Not to mention the region that they’re made in: both Parmigiano-Reggiano and Grana Padano cheeses have Protected Designation of Origin (PDO) status. This means that,…
As winter rolls in, bringing with it cold wind and rain, our cravings move away from light and zingy meals and more towards comforting, hearty dishes. It’s also the perfect time to stock up winter pantry staples to help ease the dark, breakfast and dinner time rush, add serious flavour, and help keep within budget – staying away from the (allbeit ultra convenient) fast foods and takeaways. Use our guide to keep your budget on track, your tummies satisfied, and your pantry stocked for winter cooking. The 5 best pantry staples to stock for winter cooking 1. Oils Stocking…
I am a proud lover of pasta – and also a proud maker of way too much. Whether my eyes were hungrier than my stomach or I overprepared for a dinner party, cooking pasta can sometimes be deceiving. Whether you’re cooking pasta for yourself, 4, 6 or 8 people, use our guide below to help you portion sizes just right. How to portion pasta The best experts to consult on pasta portions are, of course, the Italians. I mean, they invented the stuff, and it is a way of life for them, so it’s only fitting. According to the Italians, the…