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Posts Tagged ‘Danie de Wet’

De Wetshof “The Site” Chardonnay and white sand mussel chowder

Preparation Time: 60 minutes Cooking Time: 45 minutes Yield: 4

White sand mussel chowder paired with Danie De Wet's fabulous 2009 "The Site" Single Vineyard Chardonnay

A recent holiday in Knysna found me on the beach at Brenton-on-Sea in search of white sand mussels. Commonly used for bait by fishermen all the way along our coastline, I’ve often wondered what sort of chowder they would make.

I’d taken a bottle of Danie De Wets’ 2009 “The Site” Chardonnay on holiday with me (along with a whole bunch of other wines, naturally!) and I had this plan to pair a white sand mussel chowder, made with crème fraiche, with this single vineyard Chardonnay. More about the wine and how it paired with the chowder later on. Read more…

De Wetshof Chardonnay d’Honneur and Cannelloni

September 29, 2010 Leave a comment
Preparation Time: 60 minutes Cooking Time: 90 minutes Yield: 4

Cannelloni it seems means “large reed”, an apt description for the large pasta tubes with a savoury stuffing that carry the name, except that they are actually manicotti.

Cannelloni are made from a rectangle of cooked pasta, into which a savoury filling is rolled, then baked in either a tomato or béchamel sauce.

The closest one can come to real cannelloni without a pasta maker, is to use lasagne sheets in which to wrap your selected filling. Alternatively, one can buy what are called cannelloni tubes (but which are really manicotti!) and use them instead. They tend to be a bit finicky, because once cooked they are quite delicate, so I’d opt for the lasagne sheets instead, if you do not have a pasta maker. Read more…