Tag Archives: pizza

Col’Cacchio Stellenbosch revamped to celebrate 25 years

23 Oct

Early evening at Col’Cacchio, Stellenbosch.

 

This year, well-known pizza franchise Col’Cacchio celebrates 25 years in the industry. They’ve updated their branding and revamped some of their flagship stores, with more revamping rolling out countrywide shortly.

I was invited to visit my local Col’Cacchio in Plein Street, Stellenbosch last week. The location of this store has always been a hit – a tranquil courtyard in the absolute centre of town, perfect for families with young kids but also walking distance from campus for students. It has a distinct European feel, yet enough privacy and safety because it is not directly on the street.

Col’Cacchio distinguishes themselves as an Italian-inspired elegant pizzeria with an extensive menu, also including generous salads, antipasto, pasta and desserts. With their menu also recently updated, you can now do half-and-half pizza options, choosing any two of your favourite pizzas on the menu or even creating your own list of toppings.

The standard thin crust of Col’Cacchio’s pizzas wins my vote. I also love the size of their pizzas and the fact that they don’t feel heavy, but still are generously topped with fresh ingredients. I’ll definitely be back for the antipasti platter – such great value and perfect for sharing. Note that there are also gluten free and vegan pasta and pizza options!

As always, kids are well catered for with complimentary pizza dough and cookie cutters to play with, as well as crayons to draw on the brown paper table cover. This literally keeps them busy for ages – I love it.

Linger longer this summer season at Col’Cacchio Stellenbosch, invite a crowd of friends to join you and sit back while you snack through their menu. Their wine selection also includes many local favourites.

Take a look at our visit in pictures:

Garlic, chilli, parmesan, Tabasco, olive oil and balsamic vinegar comes standard with every sit-down table.

Happiness is fresh dough for the kids!

My favourite of the day: a delicious antiplasti platter of caprese salad, artichokes, charcuterie and marinated peppers. This platter also includes thin, crisp, herby pizza slices, plated separately.

Prosciutto and orange salad with rocket.

My half-and-half pizza – the smoke babe (Asian deboned smoked pork ribs, rosso onion, corn, spring onion, mint and coriander) and spicotta (fior di latte, garlic, spinach, ricotta, tomatoes and parmesan).

Schalk’s half-and-half pizza: the smoke babe and the moghul (Indian butter chicken, yoghurt, fior di latte, coriander & crispy onions).

Kids playing happily in Col’Cacchio’s courtyard.

 

Where to find Col’Cacchio Stellenbosch:
Location: Shop 29-31, Simonsplein Centre, Plein Street, Stellenbosch, 7600
Telephone Number: (021) 886-7088

For more info visit www.colcacchio.co.za or hop onto these social media platforms:
Facebook: https://www.facebook.com/ColCacchio/
Twitter: @ColCacchio
Instagram: @colcacchio

Download the Col’Cacchio Rewards app from the Apple App Store or Google Play & unlock delicious rewards.

 

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A Simple Italian Feast with Poetry Stores

1 May

A collection of Roman-style recipes from Eleonora Galasso’s new book As The Romans Do, available from Poetry Stores. Photography by Tasha Seccombe.

 

Rain or shine, summer or winter – Italian cooking wins my vote every single time. There’s just something generously simple about the food culture of Italy: not too many ingredients, comforting and robust, fragrant and delicious.

I recently had a look through Eleonora Galasso’s new book As The Romans Do: La Dolce Vita in a Cookbook – Classic and Reinvented Recipes from Rome, available from Poetry Stores. The book is positively vibrant, filled with familiar Italian favourites like saltimbocca, panzanella, semifreddo, various pastas and porchetta. She puts a playful twist on many of the recipes, accompanied with excellent photographs of the dishes as well as her beautiful surrounds in Rome. She’s an international Instagram sensation, so her pictures are stunning.

Here are three of Eleonora’s recipes – easy and accessible enough to make all year round. In the photographs you’ll see some of Poetry’s new black and gold tableware that made these vibrant dishes look even more delicious. Everything is available online and in store from Poetry – look out for the noir and petra ranges.

Pizette Rosse. Photography by Tasha Seccombe.

Mini pizzas with tomato sauce (pizzette rosse): makes about 40 pizette

Recipe from As The Romans Do by Eeleonora Galasso.

  • 250 g passata (sieved tomatoes)
  • small handful of basil leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 100  mozzarella, cut into cubes

For the dough:

  • 500 g strong flour, plus extra for dusting
  • 1 teaspoon caster sugar
  • 250 ml lukewarm water
  • 30 g unsalted butter, softened
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon salt

To prepare the dough, sift the flour into a large mixing bowl with the sugar. Dissolve the yeast into 250 ml lukewarm water, add it to the flour and sugar and mix together for 5 minutes. Add the butter, oil and salt and mix for a further 2-3 minutes to form a soft, sticky dough. Add up to 50 ml more water as needed, the goth should feel neither sticky not dry. Cover the bowl with a clean tea towel and leave to rise in a warm place for 1 hour, or until almost doubled in size.

Preheat oven to 200 C. Mix the passata, basil, oil and salt together in a bowl and set aside.

To make the pizzette, roll out the risen dough on a clean, floured surface, to a 1 cm thickness. Press down on the surface of the dough with a small cup of glass of your choice to form your pizzette circles. Spoon a little of the passata over the centre of each pizetta, being sure to leave the edges empty so that you have that typical white/red contrast of a good margherita.

Cook in the oven for 15-20 minutes, adding a few mozzarella cubes to the top of each pizzetta halfway through cooking, until the cheese is bubbling and the pizzetta bases are crisp. Enjoy.

My notes: I prefer the pizzette a little thinner, so I roll out the dough to a thickness of 5 mm.

Panzanella. Photography by Tasha Seccombe.

Bread salad (panzanella): serves 4

Recipe from As The Romans Do by Eeleonora Galasso.

  • 4 tablespoons extra virgin olive oil
  • 200 g rustic bread loaf, torn into bite sized pieces
  • 4 firm tomatoes
  • 2 large red onions, peeled
  • 1 celery stick, trimmed and cut into 2 cm cubes
  • 15 pitted black olives, finely chopped
  • 40 g rocket leaves, finely chopped
  • small handful of basil leaves, finely chopped
  • 20 ml white or red wine vinegar
  • 100 g pecorino romano cheese, cut into 2 cm cubes
  • salt & pepper

Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat. Add the bread pieces and fry, turning occasionally, for 5 minutes until crisp and golden all over. Remove from the heat and set aside.

Place the tomatoes in a bowl and pour over boiling water to cover. Leave for 1-2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Cut the tomatoes roughly into 5 mm cubes, discarding the seeds.

Slice the onions and place them in a bowl of cold water for 10 minutes. Drain and dry on a clean tea towel. In a salad bowl, mix together the sliced onions, chopped cucumber, celery, tomatoes and olives, then add the chopped rocket an basil leaves, pour over the vinegar and the remaining 2 tablespoons of oil and season with salt & pepper. Finish the panzanella by adding the toasted bread pieces and giving everything a final gentle mix to ensure the bread is covered in all the juices. This salad is delicious served immediately, or you can keep it in the refrigerator for up to 3 days, letting it absorb the mix of aromatic flavours. Scatter over the pecorino before serving.

My notes: Peeling and deseeding the tomatoes are not always necessary – I love serving them unpeeled and with seeds. I also love serving the herbs and olives whole and not chopped.

Braised sausages with lentils, leeks & fennel. Photography by Tasha Seccombe.

Braised sausages with lentils, leeks & fennel: serves 4

Recipe from As The Romans Do by Eeleonora Galasso.

  • 4 tablespoons extra virgin olive oil
  • 1 leek, trimmed, leanend and finely sliced lengthways
  • 1 fennel bulb, trimmed and cut into rough strips
  • 400 pork sausages
  • 250 Castelluccio or Puy lentils
  • 350 ml vegetable stock
  • 10 g fennel seeds
  • small handful of chives, chopped
  • salt & pepper

Warm the oil in a frying pan over medium heat, add the leek and fry for 5 minutes until softened and translucent. Add the fennel and sausages and cook for 5 minutes until the sausages are browned on all sides.

Add the lentils to the pan and pour over the stock. Bring to a boil, then reduce the heat to a gentle simmer and leave to cook for 25 minutes, or until the lentils have softened and the sausages are cooking through. Divide the lentils and sausages between plates and scatter over the fennel seeds and chopped chives to finish. Serve.

My notes: I used black lentils.

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Pizza verde

12 Jan

A freshly baked pizza verde (green), the perfect lighter option to a regular pizza with tomato base sauce (photography by Tasha Seccombe)

There is something really beautiful about a pizza topped with only one colour – in this case green. I’ve made hundreds of pizzas in my life, mostly with a traditional red tomato base sauce and some without the sauce (a white pizza, also called pizza bianca). So technically this is a white pizza topped with green ingredients and no mozzarella, only a few chunks of Danish blue cheese (with a greenish colour). I’ve added a mixture of green ingredients with really intense flavours, like very salty capers, fresh peppery greens and earthy broccoli. The broccoli and blue cheese really works together, especially when they get all toasty in a very hot oven.

If you don’t like broccoli or any of the stuff I’ve chosen, just substitute it with your favourite green veg and leaves and give it a try. It’s a fabulous informal starter, cut into squares or slices, but also a great light lunch or supper.

For the dough: (makes 2 tray-size pizzas or 3 regular round pizzas)

  • 2 cups (500 ml) cake flour or white bread flour
  • 10 ml instant yeast
  • 2,5 ml salt
  • 5 ml sugar
  • 3/4 cup (180 ml) luke warm water
  • olive oil, for greasing the bowl

Mix the dry ingredients together in a large mixing bowl. Add the water and mix with your hands until it starts to come together, then press into a ball and start kneading. Knead to a smooth soft ball of dough, about 5-10 minutes. Oil the inside of a clean large bowl, then place the dough in the bowl and cover with plastic wrap. Leave to stand in a warm place to rise until doubled in size – about 30 minutes.

For the pizza toppings, per tray size pizza:

  • a small head of broccoli, cut into florets
  • 100 g blue cheese (or feta, or goats cheese)
  • a handful capers
  • a bunch of spring onion, finely sliced
  • a handful of greens, including rocket and baby spinach
  • a drizzle of olive oil

Pre-heat oven to 230 C.

On a clean surface dusted with flour, divide the dough into 2 or 3 balls, then roll out each one with a flour-dusted rolling pin until very thin. Transfer to a large baking tray lined with non-stick baking paper.

Top the pizza dough with small broccoli florets, crumbled blue cheese and capers. Bake at 230 C for around 7 minutes (or until golden brown on the edges), then remove from the oven. Transfer to a wooden board, then top with spring onion, fresh green leaves and a drizzle of olive oil. Serve at once.

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Review: Lunch at Brenaissance

18 Sep

Brenaissance Wine and Stud Farm in Devon Valley, Stellenbosch (picture courtesy of Brenaissance)

I was invited to Brenaissance Wine & Stud Estate‘s Café Blanc de Noir for lunch last week. They are situated in the beautiful Devon Valley on the outskirts of Stellenbosch, a relatively new project by owners Tom and Hayley Breytenbach (the Café opened in 2012).

Having heard of Brenaissance’s pizza and wine pairings, me and Schalk decided to try it out. Café Blanc de Noir is suitable kitted out in black and white, and the building has a strikingly modern yet rustic appearance.

The entrance to Café Blanc de Noir at Brenaissance (picture courtesy of Brenaissance)

After getting seated, we ordered the pizza and wine pairing from the menu, and our waiter explained how it would work. We each received a large laminated placemat with info about each of the 4 wines that we were about to drink, and then there was space for a rectangular wooden board  containing a rectangular pizza with 4 different topping combinations. Brenaissance’s signature rectangular pizzas are made by rolling out their pizza dough by hand, paper thin, and then using a large rectangular cutter (like a large cookie cutter) to standardize each one. The dough is pre-baked, then stacked for later. They use a wood fired oven and the pizzas have a very nice char on the edges – just the way I like it.

The pizza and wine pairing at Café Blanc de Noir.

 

Here is the full description of Brenaissance’s Café Blanc de Noir pizza & wine pairing (R160/person):

Parma ham pizza with garlic, rosa tomatoes, avo, mixed greens, parmesan shavings and pesto olive oil, served with Brenaissance Knight of White Chardonnay 2010

Caramelised onion pizza with kalamata olives, danish feta, mixed green & balsamic glaze, served with Brenaissance Queen of Hearts Merlot 2010

Biltong pizza with sweet fig, danish feta, mixed greens & balsamic glaze, served with Brenaissance Full House Bordeaux Blend 2010

Cajun chicken pizza with chorizo, red onion, mushrooms, mixed greens and chilli infused olive oil, served with Brenaissance Jack of Diamonds Shiraz 2009

 

My favourite pizza combination was the first option with parma ham and avo – really delicious! But I have to say that Brenaissance’s wines completely blew us away. All 4 wines that we tasted were superb quality, and I would seriously recommend a wine tasting at Brenaissance for true wine lovers who want to discover something new.

The atmosphere at Brenaissance was relaxed and the pizza was really scrumptious. The venue is child friendly with a large play area across the stream (in full view of the parents, don’t worry!). This place will certainly be a huge hit in warmer weather, for lazy lunches and wine tastings with lots of friends and family.

Contact Brenaissance’s Café Blanc de Noir on 021-200 2644 for bookings. They also have facilities to cater for events, weddings and accommodation.

Thank you very much to Brenaissance for the lovely lunch, we’ll be back soon!

Rectangular pizzas (picture courtesy of Brenaissance)

The kitchen and service station at Café Blanc de Noir

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Pissaladière with caramelized onions, anchovies and olives

10 Jun

Freshly baked pissaladiere with anchovies and olives (photography by Tasha Seccombe)

Pissaladière is a classic dish from the south of France – an intensely tasty type of pizza/tart topped with caramelized onions (or onion confit), anchovies, olives and fresh herbs like rosemary. So why the fancy name when we might just as well call it a pizza? Well, it’s a type of “white pizza” as they say, one without tomatoes or a tomato sauce.

The name pissaladière comes from the original Latin word “pissalat” which refers to the “salted fish” or anchovies on top. I’ve only seen it on menus in SA where the establishment is an established bakery, like Ile de Pain in Knysna, but you might find it as an appetizer on traditional French menus.

I’ve used my trusted basic pizza dough recipe to make the base. While your dough is rising, quickly make a small batch of caramelized onions. And don’t be too neat when rolling out the dough – to me the charm lies in a rustic looking free-form pissaladière.

If you don’t like anchovies, you can leave those out. But if you, like me, adore those little salty slivers, the combination with the sweet onions and tart olives are just heavenly! If you cannot go without cheese, add a few small pieces of fior di latte.

Ingredients for base: (makes 2 large bases or 4 small)

  • 2 cups (500 ml) flour
  • 2 t (10 ml) instant yeast
  • 1 t (5 ml) sugar
  • 1/2 t (2,5 ml) salt
  • 3/4 cup (185 ml) lukewarm water
  • 1 T (15 ml) olive oil

Method:

  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix until a sticky dough forms. Knead until the dough becomes soft and pliable. Cover and let it rise in a warm area for about 30 minutes until doubled in size.
  2. Pre-heat oven to 230 degrees Celsius for at least 20 minutes.
  3. Divide dough in 2 (for large bases). On a well floured surface, roll out one piece at a time into circular shapes, adding a little more flour to make sure the dough doesn’t stick. Transfer to a large baking tin lined with baking paper.

Ingredients for caramelised onions:

  • 30 ml olive oil
  • 4 onions, finely sliced (not chopped)
  • 1/4 cup soft brown sugar
  • 1/4 cup balsamic vinegar
  • salt and black pepper

Method:

  1. In a large pot, heat olive oil over medium heat. Add sliced onions and fry them slowly until they start to brown. Don’t use high heat to speed up the process, your results will not be the same. You want the onions to become completely soft – they will naturally start to caramelise.
  2. Now add the sugar and vinegar, then turn up the heat and reduce the liquid until it is sticky. Remove from the heat, then season with salt and pepper and leave to cool. Store any leftovers covered in the fridge – it will last for at least 2 weeks.

Assembling the pissaladière:

  • about 1 cup of caramelised onions
  • about 1/2 cup of pitted olives, halved
  • about 10-15 anchovy fillets
  • about 15 ml chopped fresh rosemary
  1. Top the bases with caramelized onion, pitted olives, anchovy fillets and chopped rosemary.
  2. Bake for about 8 minutes until golden brown and crisp on the edges. Remove from the oven and transfer onto a wooden board. Slice and serve immediately.

Credits:

This post was written especially for The Pretty Blog.

Recipe, text and food preparation: Ilse van der Merwe from thefoodfox.com

Photographer: Tasha Seccombe

Styling: Nicola Pretorius and Tasha Seccombe.

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Fig, goats cheese and onion marmalade pizza

12 Mar

Fresh fig, goatscheese and onion marmalade pizza (picture by Tasha Seccombe)

I grew up in a beautiful family-home in Uniepark, Stellenbosch. I was the second of 4 kids, and we had many fruit trees in our garden: peaches, prunes, lychees, grapes, lemons and figs. I absolutely HATED figs back then: the ripe fruit would fall from the trees (there were two fig trees and they each carried hundreds of fruit), attracting those huge yellow and black beatles. I started associating figs with the smell of spoilt fruit and bugs, and didn’t eat them for many years after moving from that house. I cannot believe I had been so silly!

Now, figs are a delicacy to me. They are beautiful to look at, beautiful to photograph, beautiful to eat. They’re expensive, and not always easy to find. These days I would pay good money for one of those trees from my childhood! I would eat them fresh every morning for breakfast, cook them in jams, serve them in salads, and bake them in tarts.

But today, I want fig pizza. I couldn’t decide whether to serve it as a fresh pizza (fresh toppings on a pre-baked base), or as a baked pizza, so I did both. My advice would be this: if you want to serve this as a starter or snack to a number of guests, serve it fresh. You can pre-bake the base, and assemble the pizza before your guests arrive. It is a winner for warm summer night feasts. But, if you want to make it a main meal, be sure to add mozzarella and bake it in a blistering hot oven. The slices of fig almost resemble salami if you take a quick glance! But this meatless, sweet and salty pizza combo is an absolute dream dish – and stunning to look at.

Make the most of summer’s fig harvests and try these two pizza combinations – hot or cold, figs are simply fantastic.

Baked fig, goats cheese and onion marmalade pizza (picture by Tasha Seccombe)

Ingredients for pizza base: (makes 2 large pizzas)

  • 2 cups (500 ml) flour
  • 2 t (10 ml) instant yeast
  • 1 t (5 ml) sugar
  • 1/2 t (2,5 ml) salt
  • 3/4 cup (185 ml) lukewarm water
  • 1 T (15 ml) olive oil

Ingredients for the topping: (for 2 pizzas, one hot and one cold)

  • 6 ripe figs
  • 4-6 T onion marmelade (I used the one from Woolworths)
  • 200 g chevin goats cheese (I used Fairview’s traditional chevin)
  • a bunch of fresh watercress leaves (or rocket)
  • extra virgin olive oil
  • balsamic glaze (it’s the concentrated, sweeter version of balsamic vinegar)
  • 120 g grated mozzarella cheese
  • salt and freshly ground black pepper

Method for the pizza base:

  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix untill a sticky dough forms. Knead untill the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
  2. Pre-heat oven to 240 degrees Celsius for at least 20 minutes.
  3. Divide dough in 2. On a well floured surface, roll out one piece at a time into circular shapes, adding a little more flour to make sure the dough doesn’t stick. Transfer to a large baking tin lined with baking paper.

Option 1: fresh fig pizza with the pre-baked base:

  1. Bake the pizza base for about 7-10 minutes or untill lightly golden brown. Remove from the oven and brush with olive oil (if the pizza puffs up in the oven, just flatten it slightly after you remove it from the oven). Let it cool.
  2. Arrange sliced figs, pieces of goats cheese and slivers of onion marmalade on the pizza, then add watercress leaves and drizzle with balsamic glaze. Slice and serve.

Option 2: baked fig pizza with extra mozzarella cheese:

  1. Spread the unbaked pizza base with a thin layer of onion marmalade (instead of traditional tomato sauce), then cover with mozzarella cheese.
  2. Arrange sliced figs and pieces of goats cheese on pizza base, then bake for 10-12 minutes or untill the cheese is bubbly and golden brown. Remove from oven and cool for 3 minutes.
  3. Arrange watercress leaves, season with salt and pepper, slice, then serve immediately.

Credits:

This post was written especially for The Pretty Blog by Ilse van der Merwe from The Food Fox.

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Garlic pita with caprese salad

31 Jan

Freshly baked garlic pita topped with caprese salad

If there is one country’s food that I love above all else, it has to be Italy. Simple food, using the best ingredients, to be enjoyed without fuss or pretense. One of my ultimate favourite simple Italian dishes is a caprese salad: a combination of ripe tomatoes, fresh mozzarella cheese (fior di latte) and basil leaves. Add a splash of your best extra virgin olive oil with a sprinkle of salt and pepper, and I am in food heaven.

When we traveled in Greece during 2010, we discovered the genius Greek way of eating meats and salads inside a rolled up pita bread (souvlaki). It inspired me to try my caprese salad on a garlic pita bread, one that you can fold over and dip into balsamic vinegar before taking a huge bite while the juices of the tomatoes would run down your chin. It is so simple, yet one of the most enjoyable meals I’ve ever had.

Another way to eat it would be to cover the caprese pita with another garlic pita, almost like a pita sandwich, and slice wedges for everyone to share. Whichever way you prefer, this is a winner combination, and one that I will surely be making for my grandkids in years to come.

Tip: Always use fresh, perfectly ripe, organic tomatoes, preferably ones that have not seen the inside of a refrigerator yet. They taste 100 times better than other tomatoes!

Ingredients for garlic pita: (makes 2 large pita’s)

  • 2 cups all-purpose flour or white bread flour
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup lukewarm water
  • 1 tablespoon extra virgin olive oil
  • topping: 6 large cloves or garlic, finely chopped or crushed, mixed with 1/4 cup of extra virgin olive oil
  • dried oregano for sprinkling

Method for the garlic pita:

  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix untill a sticky dough forms. Knead untill the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
  2. On the middle rack of your oven, insert an untreated terracotta tile (mine is 40 x 40 cm). Pre-heat oven to 240 degrees Celsius for at least 20 minutes.
  3. Divide dough in 2. On a well floured surface, roll out one piece at a time ion circular shapes, adding more flour to make sure the dough doesn’t stick. Transfer to a wooden board that is covered with a sheet of baking paper (this is key, because it will enable you to slide the dough with paper into the oven directly onto the hot tile, which acts as a pizza oven). Cover the rolled out dough with half of the garlic and olive oil mixture, spread out evenly to cover the whole surface, then sprinkle lightly with oregano.
  4. Slide the rolled out dough from the wooden board onto the heated tile in the oven. Bake for about 5-7 minutes or untill golden brown. Remove from the oven and set aside.

Ingredients for caprese salad:

  • 1 large ripe organic tomato, sliced
  • 250 g ripe organic cherry tomatoes, sliced (or use any other smaller tomatoes that are in season)
  • 150 g fresh mozzarella (fior di latte), teared into chunky shreds
  • handful of fresh basil leaves
  • salt flakes and freshly ground pepper
  • extra virgin olive oil and balsamic vinegar

Method:

Arrange the tomatoes, mozzarella and basil leaves on the garlic pita. Season with salt and pepper, then drizzle with extra virgin olive oil. Serve with balsamic vinegar to dip in.

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Pizza my way

15 Mar

Pizza my way with spicy tomato sauce, mozzarella cheese, salami, feta cheese and basil

I started making pizzas at home about 3 years ago. I got the recipe for the pizza base out of “Huisgenoot Top 500 Wenresepte”, and I haven’t looked back since. I now prefer my own homemade pizza to restaurant pizza, unless it is made by a proper Italian establishment who can provide me with the real thing!

I like my pizza to have a very thin crust, with really tasty tomato base spread generously, then mozzarella cheese and the toppings of your choice. […]

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Spicy tomato sauce for pizza, pasta and meat

3 Mar

Meatballs with my versatile spicy tomato sauce

Yes my darlings, it is true: I’ve created a fantastic spicy tomato sauce so versatile, you can practically use it on anything. I started making it as a tomato sauce for my pizza bases, and then realised that it also tasted great on pasta. It also works very well with meat and chicken. Lo and behold, it can even be turned into a soup! […]

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