#rooiwyn

Click here to translate this: Copy and paste In deelname van Share Your World 2016 #14–Die uitdaging is in Engels maar ek dop die ding om in Afrikaans.  

Onthou hierdie is ‘n kamma wêreld so die antwoorde weërspieël nie noodwendig my realiteit nie…

  Sou jy iemand kon huur om jou te help, sou dit wees vir skoonmaak, kook of tuinwerk?

Definitief kook en tuinwerk, miskien skoonmaak so nou en dan.

Right from the Southern heel of Italy, Negroamaro is a good match for pasta bakes and spicy sausage dishes.

Ingredients

400g pasta shapes

6 good-quality sausages

140g sun-dried tomatoes

4 tbsp oil from the sun-dried tomato jar

a generous handful of fresh parsley, coarsely chopped

Method

Cook the pasta in boiling salted water according to the packet instructions or until tender.

Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they’re crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.

When the pasta is ready, drain it well and toss into the sausage mixture with the parsley. Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and serve straight from the pan.

This largely Italian red grape partners well with rich meat sauces on pasta.

Ingredients

3 red peppers

2 peeled red onions

1 tbsp oil

½ tsp dried thyme

500g passata

Method

Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.

Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

Ingredients

One bottle Merlot

10 tablespoons sugar

1 orange peel

1 lemon peel

10 cloves

1 teaspoon cinnamon powder

4 cinnamon sticks and/or orange slices to garnish

Preparation

In a medium pot, heat the Merlot gently. Add the sugar until dissolved.

In a strainer, add the orange peel, lemon peel, cloves and cinnamon powder. Let the strainer sit in the heating wine for about 20 minutes. Make sure the wine is not boiling.

Allow the mixture to cool, or serve it hot, like a toddy.

Remove the strainer. If serving cool, pour into wine glasses. If warm, pour into glass mugs. Garnish with a cinnamon stick or an orange slice.

Makes 4 servings.

Stay tuned to @rooiwynza on twitter or Rooiwyn.com on Facebook for daily wine updates.

Mouth watering recipes and other ideas for using up left over Red wine.

Ingredients

2 cups whole berry cranberry sauce

1/2 cup firmly packed brown sugar

3/4 cup of your favorite red wine 

2 tsp hot Chinese mustard

2 tsp Worcestershire

1 batch of meatballs, cooked

Instructions

Add cranberry sauce, brown sugar, red wine, mustard, and Worcestershire to a sauce pan. Heat and simmer for 15 minutes, stirring occasionally.

Add the meatballs to the pan, stirring to coat and heat thoroughly.

Serve warm. (Alternately, you can pour the sauce over the meatballs in a crockpot set to warm for serving.)

Stay tuned to @rooiwynza on twitter or Rooiwyn.com on Facebook for daily wine updates.