For a lovely after dinner treat, try this easy to make lemon meringue pie. Great flavours to pair excellent with a glass of Arniston Bay.
1 packet Tennis biscuits 1 tin condensed milk 2 eggs 125ml (½ cup) lemon juice 150g margarine (or butter) ¼ cup castor sugarMethod:
- Melt the margarine.
- Crush the Tennis biscuits until finely crumbled and add the margarine.
- Press into pie dish and place in the fridge.
- Pour condensed milk into a mixing bowl.
- Separate the eggs and add the yolks to the condensed milk and stir till well blended.
- Add lemon juice and stir until it thickens.
- Pour over the biscuit crust.
- Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
- Pour it over the lemon curd.
- Bake at 140°C for 30 – 40 minutes.
Recommended wine: Try this dessert with a glass of Arniston Bay Chenin Blanc Chardonnay.
Here’s a lovely chicken and feta bake recipe that is very easy to make, but will impress all of the taste buds. Enjoy with a glass of Arniston Bay.
- 500 gram Baby potatoes, halved
- 6 Small chicken thighs on the bone, skin on
- 1 sachet KNORR Brown Onion Gravy
- 1 teaspoon Paprika
- 2 Red onions, cut into eighths
- 1 Red pepper, cut into strips
- 1 Yellow pepper, cut into strips
- 3 Garlic cloves, crushed
- 2 tablespoon Olive oil
- 1 teaspoon Robertsons Origanum
- Robertsons Salt and Pepper
- 200 gram Tin diced tomatoes
- 12 Black olives
- Chopped flat-leaf parsley
- 250 millilitre Feta cheese, crumbled
- Preheat oven to 200°C.
- In a large pan of boiling water cook potatoes for 10 minutes.
- Drain and set aside to cool.
- Place chicken in a large baking dish.
- Sprinkle with KNORR Brown Onion Gravy and paprika.
- Add onions, peppers, garlic and potatoes.
- Drizzle with oil, sprinkle with origanum and season well.
- Bake for 30 minutes.
- Add tomatoes and olives, basting chicken with the juices.
- Cook for 15 more minutes.
- Serve sprinkled with parsley and feta cheese.
Recommended wine: Try the Arniston Bay Shiraz Merlot with this dish.
For a fantastic starter or side dish, try this lovely pesto bread recipe. It’s quick and easy to make, to give you time to enjoy a glass of Arniston Bay with your company.
Ingredients: 3 1/2 cups cake flour 1 tablespoon instant dried yeast (one satchet) 300ml Lukewarm water 2 tablespoon oil 10ml salt
Pesto: 1/4 cup Basil Pesto 1/4 cup Sundried Tomato Pesto 1/4 cup Creamy/Danish Feta
- Preheat oven to 180°C.
- In a large bowl, mix the cake flour, dried yeast, water, oil and salt together until it forms a smooth dough. Start out with a wooden spoon and then transfer the dough to a floured surface. Knead the dough for +- 8 minutes. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. If you are using a mixer, mix for 4-5 minutes.
- Add more flour if the dough is too sticky.
- Place in a greased bag and tie a knot in the bag.
- Leave for 15-20 minutes until it has increased in size (it may even double in size).
- Now roll out the dough to whatever size you want, and spread the pesto all over.
- Roll up the dough, fold the ends under and place on a greased baking tray.
- Bake for 45 minutes or until golden brown at 180°C.
- Serve with Balsamic Vinegar and Olive Oil.
Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay with this treat.
Here’s a gourmet sarmie idea for a quick and healthy lunch. Great in presentation, taste and with a glass of Arniston Bay.
1 large Avocado 1 bell pepper sliced 2 slices of bacon ½ round cooked feta 1 tsp lemon juice ½ cup coriander Salt and pepper 2 slices Rye Bread
- Fry or grill the bacon and then cut it into small pieces.
- Scrape out the Avo from its skin, place in a bowl and mix with a fork until smooth.
- Add the lemon juice and a little salt and pepper.
- Smear the Avo mix onto the Rye Bread (which you can toast or use fresh)
- Sprinkle the bacon, feta and bell pepper over the Avo
- Top with the coriander
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.
This excellent comfort food, also known as Shepherd’s Pie, will brighten up any dinner. It’s quick and easy to make, but delicious in taste.
6 medium potatoes – peeled (and milk and butter for mash) 500g lean mince 1 onion, chopped 2 tomatoes, chopped 1 cup brown mushrooms, sliced 1 beef stock cube ¼ cup water 1 tbsp sunflower oil for frying 1 tbsp garlic and lemon mix 3-4 tbsp tomato paste ½ tsp thyme ½ tsp oregano ½ tsp rosemary 1 tsp salt ½ cup grated cheese to sprinkle on top of mashMethod:
- Peel the potatoes, slice in half and boil until soft.
- Fry the onion in the cooking oil until soft.
- Add the mince, garlic & lemon mix, stock cube and water to the onions.
- Once the mince is sealed and has a nice brown colour to it, add the mushrooms, tomatoes, tomato paste, salt, rosemary, thyme and oregano.
- Mix together well.
- Allow to simmer for 5-10 minutes.
- Once everything is cooked, add the mixture to a round casserole dish.
- Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
- Now spread the mash potato evenly over the mince mixture and then sprinkle with cheese (this is optional but tastes delicious!).
- Place the dish under the grill for a few minutes and allow cheese to melt and turn golden brown and slightly.
Recommended wine: For great results, try the Arniston Bay Merlot with this dish.
Here’s a lovely Thailand inspired salad recipe to try for a relaxed lunch or dinner. Perfect with a glass of Arniston Bay.Ingredients:
1-2 sirloin steaksIngredients – marinade:
2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp lime or lemon juice 2 tbsp brown sugarIngredients – salad:
1 large bowl lettuce leaves 1 cup bean sprouts Handful of fresh mint or basil leaves, lightly chopped or torn 1 cup fresh coriander 1 cup fresh papaya, cubed 1 cup cherry tomatoes, left whole or sliced in halfIngredients – dressing:
2 tbsp fish sauce 3 tbsp lime or lemon juice 1 ½ tbsp soy sauce ½ tsp cayenne pepper 1 tsp brown sugar 2 tbsp ground peanutsMethod:
- Mix the marinade ingredients together in a bowl.
- Pour the marinade over the steaks.
- Place the steaks in the fridge to marinate for 30 min to an hour.
- Mix all salad dressing ingredients together in a mixing bowl.
- Prepare and mix all your salad ingredients.
- Grill the steak until rare to medium rare.
- While steak is cooking, toss the salad with the salad dressing.
- Serve the salad into individual portions.
- Slice the steak as thinly as you can.
- Top each portion with a generous amount of sliced sirloin and serve immediately.
Recommended wine: Try the Arniston Bay Rosé with this salad.
For a great start of the week dinner, try this delicious soufflé-topped pasta bake. All the fantastic flavours will certainly delight and impress.
- 30 g dried porcini mushrooms
- 150 ml boiling water
- 115 g small pasta shapes
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 30 g plain flour
- 240 ml semi-skimmed milk
- 2 eggs, separated
- 2 tbsp chopped fresh parsley
- 1 can sweetcorn, about 340 g, drained
- 2 tbsp freshly grated Parmesan cheese
- salt and pepper
Preheat the oven to 190°C. Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Cover and leave to soak for 15 minutes.
While the mushrooms are soaking, cook the pasta shapes in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well.
Drain the mushrooms, reserving the liquid, and chop them finely. Heat the oil in a heavy-based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned. Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring. Bring to the boil, stirring constantly, and simmer until thickened. Add seasoning to taste.
Pour half the sauce into a bowl. Stir in the egg yolks and set aside. Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and sweetcorn. Turn this mixture into a greased 1.4 litre (2 1/2 pint) ovenproof dish.
Whisk the egg whites until they stand in stiff peaks. Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.
Spoon the egg white mixture over the pasta mixture and spread it out gently to the edge of the dish. Sprinkle with the Parmesan cheese and bake for 25 minutes or until puffed up and golden. Serve immediately, before the souffléed topping collapses.
Recommended wine: The Arniston Bay Sauvignon Blanc will pair lovely with this dish.
For a wonderful dinner to serve guests, try this delicious Pistachio chicken with pomegranate sauce recipe with a glass of Arniston Bay.
- 6 eggs
- 50ml milk
- 4 skinless, boneless chicken breast fillets
- 90g plain flour
- 130g finely chopped pistachio nuts
- For the sauce:
- 2 tbsp minced shallots
- 120ml dry white wine
- 120ml chicken stock
- 120ml double cream
- 50g butter
- 1 ½ tablespoons 100% pomegranate juice
Preheat the oven to 180 °C.
Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.
In a large frying pan, melt butter over medium heat. Fry the chicken until lightly browned. Place in an earthenware baking dish.
Bake for 30 minutes.
After 20 minutes, melt butter in a saucepan. Fry shallots until soft. Add cream, white wine, chicken stock and pomegranate juice. Simmer for a few minutes.
Place chicken on plates, and pour over sauce.
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this dish.
For the perfect dinner party starter, try these delicious halloumi cheese strips with a refreshing glass of Arniston Bay.
- 1/2 tablespoon olive oil
- 175g halloumi cheese, cut into sticks
- 1 dessertspoon lemon juice
- 1/4 teaspoon dried oregano
- freshly ground black pepper to taste
Heat the olive oil in a frying pan over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.
Recommended wine: The Arniston Bay Souvignon Blanc will pair excellent with this starter.
Here’s a delicious pumpkin treat idea for next time you’re having some guests over, or just because. Enjoy with a glass of Arniston Bay.
- 125g butter, softened
- 100g dark brown soft sugar
- 125g plain flour
- 50g porridge oats
- 2 eggs
- 150g caster sugar
- 1 (400g) tin pumpkin purée, 500g boiled pumpkin mashed
- 350ml evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Preheat oven to 180 C.
In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 23x33cm baking tin. Bake in preheated oven 15 minutes, until set.
In a large bowl, beat eggs with caster sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked pastry base.
Bake in preheated oven an additional 20 minutes, until set. Let cool before cutting into squares.
Recommended wine: Try the Arniston Bay Rosé will these treats.
This delectable butternut squash soup will surely be an instant favourite. With added richness due to the cream, it’s perfect for a lovely relaxed dinner.
- 1.5kg butternut squash, halved and seeded
- 50g butter
- 1 medium onion, sliced
- 1 leek, sliced
- 2 cloves garlic, sliced
- 1L chicken stock
- 2 large potatoes, peeled and quartered
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- salt and freshly ground black pepper to taste
- 125ml sherry
- 125ml double cream
- 125ml milk
- 125ml cup soured cream (optional)
Preheat the oven to 190 C. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.
Here’s an interesting homemade apple and tomato chutney recipe, perfect for a variety of dishes. Easy to make- delicious in taste.
- 1kg apples – peeled, cored and sliced
- 450ml water
- 1 tablespoon yellow mustard seeds
- 1kg tomatoes, sliced
- 2 large onions, chopped
- 1 clove garlic, chopped
- 85g sultanas
- 140g caster sugar
- 2 1/2 dessertspoons curry powder
- 1 teaspoon cayenne pepper
- 2 dessertspoons salt
- 560ml malt vinegar
Place apples and water in a large saucepan. Bring to the boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seeds in muslin or cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar in with the apples. Stir until sugar has dissolved.
Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Here’s a great tasting weeknight recipe idea, that quick and easy to make so you can sit back and relax with a glass of Arniston Bay.
- 15 millilitre oil
- 1 Onion, chopped
- 250 gram Courgettes, sliced
- 1 Red pepper, diced
- 1 Sachet KNORR Tuna Mate Cheddar-Melt
- 250 millilitre Milk
- 800 millilitre hot water
- 2 Tins tuna, in brine
- In a large saucepan, fry the onion, courgettes and peppers in the oil for 3 min.
- Add the sachet of Seasoning Spice blend with 250 ml cold milk add 800 ml hot water to the vegetables in the pot.
- Add the tuna and pasta and bring to the boil, stirring occasionally.
- Reduce heat and simmer for 20 min, stirring occasionally.
Recommended wine: For great results, try the Arniston Bay Sauvignon Blanc Semillon with this meal.
It’s that time again, the time for delicious wine at a mere fraction of the price.
The company of winepeopleTM’s famous Market Day Sale is happening at Welmoed Wine Estate from the 29th of August to the 4th of September 2012.
Remember it is first come first serve, so be that early bird and catch the wine-worm!
Directions to Welmoed Wine Estate.
Here is the list of wines to look forward to. Purchases are only by the case.
For a perfect decadent treat for your family, try this stuffed butternut recipe. It’s perfect on a winter’s night with a glass of Arniston Bay.
- 1 Sachet KNORR Roasted Vegetables Veggie Bake
- 250 millilitre Rice or couscous, cooked
- ¼ Onion, chopped
- ¼ Yellow pepper, finely diced
- ¼ Red pepper, finely diced
- 2 millilitre Robertsons Mixed Herbs
- 1 Butternut, halved
- 125 millilitre grated Cheddar cheese
- Preheat oven to 180°C.
- Mix the dry sachet contents with rice (or couscous), onion, peppers and mixed herbs.
- Spoon the filling into the cavities of the butternut halves.
- Sprinkle with cheese, wrap lightly in foil and bake for 30 – 40 min.
Recommended wine: The Arniston Bay Chardonnay will pair lovely with this meal.
Each cheese surface is sprayed with an aqueous suspension of the mould Penicillium camemberti and then left to ripen for at least three weeks.
A wonderful wine to pair with camembert is a Chardonnay Blanc and a great example is the Arniston Bay Chardonnay 2012.
Fermented in stainless steel tanks until dry. Intensely fruity with good acidity and some toasty spicy complexity from well judged oak. Really attractive with lots of character and elegance.
Read more on this wine… arniston-bay
This tasty tart is the ideal starter at a casual dinner party. Great in taste and presentation, it won’t disappoint.
- 4 Onions
- 2 tablespoon Margarine
- 1 Sachet KNORR Roasted Vegetables Veggie Bake
- 1 Egg, lightly beaten
- 400 gram Roll frozen puff pastry, defrosted
- Peel and slice the onions.
- Heat the margarine in a large frying pan and gently sauté the onions until soft.
- Stir in the contents of the KNORR Roasted Vegetables Veggie Bake sachet.
- Remove from the heat and set aside.
- Once cool, mix in the beaten egg.
- Unroll the pastry onto a greased baking tray.
- Use a small, sharp knife and score a border all the way round about 3 cm from the edge.
- Do not cut all the way through.
- Spread the onion mixture over the pastry taking care not to place it over the border.
- Place in a preheated oven at 200°C for 20-25 min or until the pastry has risen and is golden brown.
- Serve hot or cold.
Recommended wine: For best results, try the Arniston Bay Chenin Blanc Chardonnay.
The brilliant Brie is a soft cow’s cheese named after Brie, the French region from which it originated.
Its colour scheme is pale, with a slight greyish tinge under a rind of white mould. The whitish mouldy rind is typically eaten, the flavour quality of which depends largely upon the ingredients used and its manufacturing environment.
To bright up a weeknight dinner, try this cheesy flavour fish dish with a dash of curry powder for that extra flavour.
- 2.5 millilitre Curry powder
- 125 millilitre grated cheese
- 500 millilitre boiling water
- 250 millilitre Chopped spring onions
- 15 millilitre Margarine
- 15 millilitre lemon juice
- 1 pinch Robertsons Salt and Pepper to taste
- 500 gram Fish fillets
- 2 sachets KNORR Classic White Sauce
- 500 millilitre Cooked rice
- 2.5 millilitre Robertsons Paprika
- Season the fish fillets with salt and pepper, sprinkle with lemon juice and set aside.
- Melt margarine in a pan and add spring onion and lightly fry.
- Prepare KNORR Classic White Sauce by adding sachet contents to a jug and pouring in boiling water.
- Stir with a fork for 1 minute until thick.
- Stir spring onions into white sauce and add cheese and curry powder.
- Grease a baking dish and spread the rice on the bottom and lay the fish fillets on top.
- Pour sauce over and sprinkle with Paprika.
- Bake at 200 °C for about 30 minutes.
Recommended wine: Try the Arniston Bay Sauvignon Blanc Semillon for best results with this dish.
Maybe the world’s most natural companion, both wine and chocolate have complex flavours and notes. They have similar components and nuances and thus making the perfect pair. Here are some hints and tips to pair these two together:
How to team up the pair:
Examine the attributes of the chocolate, and follow the same steps as you would in a classic chocolate tasting. That includes noting the aroma, listening for the snap when you break it and checking the shine and glossiness. Before tasting it, though, take the same notice of the wine.
Swirl the wine in the glass: be aware of the colour and the viscosity.
Sniff the wine and note the bouquet and flavour components.
Sip the wine; let it fill your mouth. Notice the wine’s complexity, which flavours come to mind. Now take a small bite of the chocolate, let it sit on your tongue. When it just begins to melt, sip the wine again and swirl together with the chocolate.
Flavours to expect:
Just like in a chocolate or wine tasting, the flavours are released in stages. The first notes should be filled with fruity acidity (from the grapes in the wine, and the cacao beans in the chocolate). Watch the flavours that unfold in this middle stage, and look for a sweetness phase. The finish should be identified by tannins, flavour notes common to both wine and chocolate.
Many of the same flavour notes you experienced in your chocolate tasting will emerge during the pairings. You’ll observe fruity, nutty, spicy and/or woody notes. You may even detect roasted flavours specifically identifiable with chocolate.
Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines. Go from light to dark in your tasting session, starting with milk or lower percentage cacao chocolates and their corresponding wines.
Pairing for dark, bittersweet and semisweet chocolate:
- Tawny Port
If you’re looking to pair up Cabernet Sauvignon, Pinot Noir, or Sangiovese reds, they need to be well-aged to suitably pair with darker chocolates.
Pairings for milk chocolate:
- Sauvignon Blanc
- Dessert wines
Arniston Bay has a wide variety of wine perfect for all your pairing needs.
For a decadent brunch this weekend, try this herbed marscapone & tomato waffle recipe. This comfort meal will delight all your senses.
- 125 millilitre KNORR Sundried Tomato & Olive Oil Salad Dressing
- 6 Small vine tomatoes
- 1 pinch Robertsons Salt & Pepper Seasoning
- 5 millilitre Fresh thyme leaves
- 125 gram Streaky bacon
- 6 Ready-made waffles (fresh or frozen)
- 150 gram Mascarpone cheese
- 80 millilitre Fresh dill, chopped
- 80 millilitre Fresh coriander, chopped
- 80 millilitre Fresh mint, chopped
- Grill the bacon strips until crispy.
- Place waffles on a baking tray and toast until heated through.
- In a baking dish, drizzle KNORR Sundried Tomato & Olive Oil Salad Dressing over the tomatoes, season with Salt and Pepper Seasoning and thyme.
- Roast the tomatoes for 30 mins at 180°C.
- Mix together the mascarpone, dill, coriander and mint.
- Serve a dollop of the herbed-mascarpone onto each toasted waffle and top with tomatoes and crispy bacon.
Recommended wine: The Arniston Bay Sparkling Rose will pair excellent with this meal.
Here’s a great soul food recipe. With this wonderful stew, you can just sit back, relax and warm up on any winter’s night.
- 45 millilitre Cooking oil
- 1 kilogram Stewing beef, cubed
- 2 Onions, chopped
- 4 Rashers bacon, diced
- 2 Cloves garlic, crushed
- 10 millilitre Robertsons Mixed Herbs
- 1½ cups Water
- 250 gram brown mushrooms, halved
- 60 millilitre KNORR Rich Beef & Tomato Soup
- In a large pot, heat oil and fry beef until brown. Remove and set aside.
- Fry onions, bacon and garlic for 3 minutes.
- Return beef to pot, add Mixed Herbs and fry for 1 minute.
- Add water and simmer for 60 minutes.
- Add mushrooms and simmer for a further 25 minutes.
- Mix the KNORR Rich Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
- Serve with mashed potatoes.
Recommended wine: Try the Arniston Bay Cabernet Sauvignon Merlot for best results.
Here’s a great recipe to spice up the weekend, to appreciate with a lovely glass of Arniston Bay. It’s perfect for a casual dinner party.
- 30 millilitre oil
- 1 Onion, sliced
- 250 gram Potatoes, quartered
- 5 millilitre Robertsons Ground Cumin
- 2 Chilies, seeded and chopped
- 2 millilitre Robertsons Ground Ginger
- 2 tomatoes, chopped
- 300 millilitre Water
- 1 Sachet KNORR Mild Durban Curry Cook in Sauce
- 1 kilogram Spinach, roughly chopped
- Heat oil in a frying pan and sautè onion in oil until it softens.
- Add potatoes, spices, tomatoes, water and Sachet.
- Cook and bring to the boil, simmer for 10 mins.
- Add spinach and cover, cooking for 2 mins, simmer over low heat for a further 20 mins.
- Serve with roti or as a bunny chow.
Recommended wine: The Arniston Bay Sauvignon Blanc Semillion will work wonders will this meal.
Great served hot or cold, this quiche will be a lovely lunch or dinner treat, served with a crisp salad. It’s perfect when having friends over.
- For the crust:
- 15 millilitre Poppy seeds
- 250 millilitre Cake flour
- 250 millilitre grated Cheddar cheese
- 125 gram margarine
- For the filling:
- 190 millilitre grated Cheddar cheese
- Salt and pepper to taste
- 8 Slices salami, chopped
- 1 Onion, finely chopped
- 30 millilitre Finely chopped green peppers
- 20 gram Stork margarine
- 1 sachet KNORR Tomato & Herb Pasta sauce
- 200 millilitre Sour cream
- 2 Eggs
- 180 millilitre Milk
- Preheat oven to 180°C.
- Place all ingredients for the crust in a food processor and process until the dough comes together.
- Spread the pastry evenly in a flan or quiche dish.
- Heat margarine in a frying pan and sautè the green peppers and onion for 3 min, stirring frequently.
- Add the salami and stir through.
- Spread this mixture over the bottom of the uncooked base and season with salt and black pepper.
- Sprinkle cheese over.
- Add the contents of KNORR Tomato & Herb Pasta sauce to sour cream and mix together well.
- Add the eggs and milk and stir until smooth.
- Pour this mixture carefully over the cheese and bake for approximately 45 min until the filling is set.
- Allow to cool for 10 min before cutting and serving.
Recommended wine: The Arniston Bay Rosé will be great with this dish.
But many people find it confusing. There are too many choices, it requires a special tool to open, and there’s the whole culture around wine supposedly dictating what goes with which food and what’s cool to drink.
Here’s a quick primer on how to incorporate wine into your social events without hassles and embarrassment, and what basic items you need to present your drink perfectly.
The No. 1 rule is drink what you think tastes good, and have a couple of other offerings available that others might like. Your palate is about as individual as your fingerprints. What you like, someone else might avoid and vice versa, but that doesn’t mean the wine is bad. So serve a couple of wines and keep your bases covered.
Secondly, serve it in decent glasses. The shape of the glass really can affect the taste of a wine. It has to do with how the bowl of the glass channels the aroma – which is a big component of taste – to your nose. This is what wine lovers refer to when they are talking about the bouquet of a wine. Use a clear glass so you can see the wine. It’s worth the second or two to raise the stem toward light and just take a moment to appreciate the colour.
Next, get a good corkscrew. A flimsy old corkscrew can be a hassle and an embarrassment. Corkscrews are really not expensive and, ideally, you should have more than one in your home.
Now all you need is wine. I recommend the fantastic Arniston Bay Bush Vine Pinotage is a great start.
Nutritious and delicious, this bake is quick and easy to make, for a casual dinner party on a week night or just to treat yourself.
- 1 KNORR Sachet Pasta & Sauce – Sour Cream & Mushroom
- 2 tablespoon Stork Margarine
- 150 millilitre Milk
- 250 millilitre water
- 415 gram Salmon, drained and flaked
- 1 cup Broccoli florets, steamed
- ½ cup grated cheese
- 1 Fresh green salad and crusty bread rolls to serve
- Prepare the pasta and sauce using the margarine, milk and water according to sachet instructions.
- Stir in the flaked salmon and broccoli.
- Place in an ovenproof dish and top with grated cheese.
- Bake at 180°C for 10 min or until heated through.
- Serve with a fresh green salad and crusty bread rolls.
Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be an excellent companion to this meal.