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Boere Italian flavours

June 21, 2013 in Pasta

Italians began to settle in South Africa from as early as 1689, but from 1861 they starting flooding into the country, as refugees from the Italian War of Independence.

During the Battle of Bloukrans in the Groot Trek and Italian woman Teresa Viglione rode down to the Bushman’s River, courageously risking her life to warn the Boer laagers and tend to the wounded. A carved marble tablet in the Voortrekker Monument honours her valour. And during the next major conflict, the Anglo-Boer War of 1899, over 200 Italians formed the most renowned foreign legion to support the Boer cause, under the leadership of Italian cavalry officer Camillo Ricchiardi.

During the Second World War there was a massive influx of Italians into South Africa as prisoners of war. It is said that up to 96,000 Italian prisoners were held in Pretoria’s Zonderwater, the largest Allied prisoner-of-war camp.

So I think it is safe to say that pasta must have been around in South Africa for a very long time, the first commercial pasta factory however was build when Luigi Fatti built a pasta factory in Johannesburg in 1912, after working as a grocer for several years. The Moni brothers (Giuseppe, Giacomo, Pietro and Roberto) were also grocers in Johannesburg and opened their own pasta factory which they then transferred to Cape Town. The two companies merged in 1920 to form the United Macaroni Factories Limited, now known as Fatti’s & Moni’s.

The following is a marriage of Italian and Boer flavours, I can imagine the smell coming from coal stove of a Roberto married to a Johanna Magdalena during the early 1900’s. The pasta I had leftover from cooking too much pasta earlier in the week, and the mince I had leftover from making Boerewors, and then not stuff all of it into casings. I always keep some of my “Boerewors mince” to make meatballs of pasta with. We have the typical Boerewors flavours of the coriander, nutmeg, cloves and black pepper, and the Italian flavours from the pasta, parmesan, mozzarella and Italian spices.

Please visit for the recipe.

Bon appitite


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Venison Tagliatelle and a Hofstraat Barbera

November 11, 2012 in Pasta, Swartland Independents, Venison, Wine

I could have called this post “the wineless Swartland Independent Member” but it would not have been completely the truth, Wim Smit of Hofstraat Cellars does have wine, just not a wine from one of the “Swartland Independents cultivars” and most of his wine are for private consumption, so you will not easily find it in any shop, but he do have plans to make a wine from one of the SI cultivars in the future.

Karin his wife and a school friend of mine have send me this recipe to go with their Barbera, I had this wine one afternoon in her coffee shop Cherry Lane in Malmesbury and I can tell you that it does go very well with good company

Karin says that this recipe is perfect for everyone that are looking for new ideas to do with all the venison that the hunters bring home during the hunting season, you might also find this recipe on her menu at the coffee shop from time to time.


3Kg venison meat to cook of the bone

500g bacon chopped

2 large onions

1L vegetable stock

10 whole cloves

5 pimentos

3 cloves garlic

1 punned of mushrooms chopped

4 tsp fine coriander

1 tsp fine nutmeg

2 tsp salt

4 bay leaves

Fresh rosemary

Fresh Thyme

Vegetable oil

1 cup red wine

1 cup red wine

1 cup fresh cream.


Fry one onion and half the garlic until soft. Add the beacon and fry for a couple of minutes. Add the meat and the vegetable stock. Add 5 of the cloves, rosemary, thyme and pimentos. Cook until soft and let cool down. Remove the meat from the bones. Keep the cooking liquid.

Fry the other onion, garlic as well as the rest of the herbs and the mushrooms until soft. Add the meat, coriander, nutmeg, salt and bay leaves as well as the red wine. Heat and add some of the cooking liquid add the cream and stir through.

Serve on top of tagiatelle

Bon appetite


You can find Cherry Lane Coffee House at 67 Hugenote Street Malmesbury, or on 022-4822887 or

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Venison meatballs with olives and pancetta pasta sauce

October 8, 2012 in Pasta, Venison

I have tried several times to make a quick pasta sauce; somehow cooking and quick just don’t work in the same sentence for me. The tomato sauce must turn a nice deep dark red, and that only comes with time, enough time that you just might need to open that second bottle of red wine, light the candles, put on the cd of “die wynmaker” and you just might be surprised at the turns a normal weekday night might take.

For the meatballs I used the same mix as what I did for the venison burgers in an earlier post, but if you want to use beef meatballs feel free to do so.


5 to 6 slices pancetta chopped

1 green pepper thinly sliced

3 to 4 cloves garlic chopped

6 to 8 peppadew chopped


3 tins chopped tomato

20 pitted black olives roughly chopped

5ml dried rosemary

2.5ml dried marjoram

2.5ml dried thyme

Salt black pepper

Little olive oil

Cooked spaghetti


Fry the pancetta in a little olive oil, add the green pepper, garlic and peppadew, and fry until soft. Brown the meatballs in the oil, and then add the tomatoes and herbs, as well as the olives and flavor with salt and pepper. Bring to the boil, reduce the heat and simmer until you have a rich, thick dark red sauce. This will take at least an hour or longer.

Serve on top of spaghetti; grate a little fresh parmesan on top, fill those red wine glasses and dim the lights, and this is where this recipe ends, from now on you are on your own.

Bon appetite


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Spagetti with Rocket, Lemon, Chili and Parmesan

December 29, 2011 in Pasta

Pasta with Rocket, Lemon, Chili and Parmesan
Pasta with Rocket, Lemon, Chili and Parmesan


4 handfuls of rocket
200g piece of parmesan
1 lemon
2 cloves garlic
150ml chili oil
400g spagetti or linguine
Freshly ground black pepper
Wash and dry rocket and coarsely shred it. Coarsely grate the parmesan cheese. Mince the garlic and and squeeze and strain the lemon. Combine the oil, lemon juice and garlic in a bowl big enough to toss the spagetti.
Cook the pasta in salted water according to the instructions on the box until al dente. Lift pasta into the prepared bowl, straining the pasta but drizzle some of the cooking water into the oil. Add the shredded rocket and parmesan to the pasta, season and toss together.
Enjoy with a glass or two of white wine.
Bon apetite
This is a Sean Moran recipe out of his Let it Simmer cookbook.


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Fresh Risoni Salad

December 6, 2011 in Pasta, Salad

Wow, two blog post about salad in a row, I don’t think this have every happened on this blog, although my father said that one can’t really talk about pasta salad, as it have nothing in it that you would normally associate with a salad, but that is not completely true about this pasta salad, except for the pasta rice (Risoni) everything in this dish you would expect to find in a salad.


1 cup cooked pasta rice                                handful of cherry tomatoes cut in half

Handful black olives halved                          100g feta cut into small cubes

Handful fresh basil leaves chopped            2 tablespoon olive oil

2 tablespoons red wine vinegar                  salt and pepper to taste

 If you can find different color cherry tomatoes use them to add to the color of the salad. Mix everything together and let stand for an hour or two before serving for the flavors to develop, overnight is even better.

This salad can be used as either a main or side dish, yes I know there is no meat in it, I’m just trying to show that I can be part of the meatless Monday generation, even if it is not Monday today, but as always, enjoy it with a nice glass of wine.

Bon appetite


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Potjie’s Cannelloni

November 1, 2011 in Pasta

Growing up one of my least favorite meals was macaroni and cheese; to my surprise I saw one day that there were hundreds of recipes for mac and cheese on the food blogs, maybe my mum just did not get it right, but after all these years I still don’t buy macaroni, I know it taste the same as the rest of the pastas, but I cant get myself to buy it, I still taste that macaroni and cheese of my childhood when I see macaroni.

One type of pasta I have no childhood recollections of is cannelloni, in fact until tonight I have never cooked it myself, but I definitely will cook it again. This recipe might not be traditional Italian, but then neither am I, so Janice and all the real Italians out there, if this makes you cringe, sorry about that, but it was good, and a glass or two of red wine made it even better.

You will need a tomato sauce, a filling and then the cannelloni.

Tomato Sauce:

2 tins peeled Italian tomatoes

1 medium onion finely chopped

1 Tbls olive oil

1 tsp Fish sauce

Fry the onions until soft in the olive oil, add the tomatoes and fish sauce. Liquidize the tomato with a hand blender and cook on a low heat for at least 45 minutes.


450g lean beef mince

1 medium onion finely chopped

2 tsp Worchestire sauce

Khoisan Sea salt with sundried tomatoes and olive

Black pepper

125g cream cheese

2 Tbls olive oil

Handful of chopped fresh basil

Fry the onion until soft in the olive oil. Add the mince and flavor with the salt and pepper and Worchestire sauce. Fry until the meat are browned and cooked through, add the basil and the cream cheese and mix through until you can see no more white pieces of the cream cheese, cook for another minute or two and remove from the heat.

Cover the bottom of an ovenproof dish with the tomato sauce, fill cannelloni tubes with the filling and put on top of the tomato sauce. When you have a tight fitting layer of cannelloni in the dish, cover it with the tomato sauce, grate some parmesan cheese on top and bake in a pre-heated 180°C oven for about 35 minutes.

Serve with a side salad and as always, a glass of two of red wine.

Bon appetite


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Fresh tomato and pasta salad with a basil pesto dressing

October 17, 2011 in Pasta, Salad

Every time I do a blog post about a salad I think that it’s a bit silly giving a recipe for a salad, it’s just chop this, chop that, a little olive oil, a little vinegar, and there you go, but every time I am surprised at the response I get, maybe it’s just that people don’t expect me to make salad, or maybe people really like salad, so here we go, fresh tomato and pasta salad with a basil pesto dressing.

You will need:

300g various shapes and sizes (and colours) of tomatoes

1 Tbls basil pesto

5 Tbls Olive oil

3 Tbls Balsamic or white wine vinegar, I like the sweeter balsamic vinegar, but wine vinegar also works well.

150g cooked pasta

100g Feta

15 Fresh basil leaves




Cut the tomatoes in different sizes, e.g. cut the cherry tomatoes in half, cut smaller normal tomatoes in wedges, cut green or yellow tomatoes in slices etc. Add the tomatoes to a salad dish and flavour with salt and pepper and add the pasta and feta cheese. Mix the pesto, olive oil and vinegar together and add to the tomatoes and pasta, mix through, if it is too thick add a little olive oil and vinegar.

Garnish with a couple of fresh basil leaves.

Enjoy as a nice light summer lunch or as a side dish, pour yourself a glass of rosé and enjoy summer.

Bon appetite


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Italian Salciccia Pasta

August 7, 2011 in Pasta

The name for this pasta sauce might seem a bit odd, even more so I guess if you are Italian, but let me explain. The main ingredient of this pasta sauce is the Hot Italian Salciccia sausage from Rudi’s sausage deli.


Good Pasta                                                               Good Friends


Unlike a lot of pasta sauces that are made with sausage, this sausage is not cut into rings, I remove all of the meat out of the casings and use it as a spiced mince, then you only need to a add one or two more ingredients and you have a sauce to die for.


Italian Salciccia Pasta with Parmesan


To serve 4 people you will need:


4 Hot Salciccia sausages (Meat taken out of the casing)

2 Green chillies chopped

1 large onion chopped

3 cloves garlic chopped

3 cans chopped tomatoes

1 glass of red wine

Olive oil

Salt and pepper

1 packet of penne pasta cooked




Fry the onion, garlic and chilli in a little olive oil until soft. Add the sausage (I guess its mince now and not sausage any more) fry until brown; add the tomatoes and wine, flavour with salt and pepper, reduce the heat and simmer until the sauce are quite nice and thick, at least an hour, add the pasta and mix through.


Serve withy a little parmesan cheese on top and a glass or two of good red wine, if you can share it with good friends it so much better.


Bon appetite


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Smoked pork and tomato pasta

November 7, 2010 in Pasta, Pork

Sunday 7 November 2010

A month and three days ago I said in my blog posting that I will tell you about the smoked pork and tomato sauce the next day, and the there was complete silence from me, I will not bore you with how hectic things were at work, and all the takeaways I had in the last month, no let’s rather get to that pasta sauce.

You can use kassler chops for the sauce, but I smoked some pork loin steaks for about 15 minutes in the small smoker that I have written about on my Afrikaans blog. Cut the pork in small squares, then fry some unions in olive oil, add the pork and fry some more, add two cans off chopped tomatoes and a teaspoon of dried oregano, ½ a glass of red wine and flavor with salt and pepper.

Bring to the boil, reduce the heat and simmer for an hour, serve on top of the homemade pasta, and enjoy with a glass or two of red wine.

Bon appetite


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Homemade pasta

October 4, 2010 in Pasta

You do not need to have a pasta machine to make pasta at home, but I would highly recommend that you use one, I tried once to do it with out a machine and decided to buy one afterwards, but even with a machine it is a time consuming process, not difficult at all, but time consuming.

For 6 servings you will need:

500g flour (I used stone ground bread flour)

4 large eggs

5ml salt

Mix the flour and eggs together, add the egg and mix through, you need a dry dough; otherwise it will stick to the pasta machine, if the mixture is to dry, add a little water. Knead well, roll into a ball and cover with cling wrap, let rest in the fridge for at least an hour.

Break one third of the ball and roll out into a flat sheet. Put through the thickest setting on the pasta machine, do that for about 7 times, then once on each lower setting up to the thickness you would like your pasta to be, I normally go down to the thinnest setting.

Cut your pasta to the required shape, using either the pasta machine or a knife.

Fresh pasta will cook slightly quicker than dry pasta, so keep an eye on it.

Tomorrow I will tell you about the smoked pork and tomato sauce I made with the homemade pasta.

Bon appetite


On my Afrikaans blog “Die pannetjie roker”