More than 10 years ago, before visiting South Africa for the first time, I learned from a guy who had been in SA for quite some time "You cannot eat as nice food anywhere in the world as you do in South Africa". With 10+ years of experience, I have to agree!!!
The food prices have gone up during these 10 years, but when I am back in Europe I see that the rate of price increase is about the same as here.
With this blog post I will start a series of post about the suppers we are having, starting with yesterday's menu. The recipes are not 100% accurate, because most of my cooking is done without any recipe. Sometimes there will also be some pictures...
Supper 5 August
Cannelloni with Cabbage Salad
I make the cannelloni with a mince sauce and top it up with a bechamel sauce and grated cheese.
Since we have a herb garden with fresh oregano, it is a natural ingredient in the mince sauce.
I made the mince sauce the day before, and when it has been in the fridge over night it is much firmer and the pasta tubes can easily be filled with a stomping technique.
For 2 packages of Cannelloni tubes I use about - -
1½ kg of lean mince
3 chopped onions
3 garlic cloves, crushed
2 cans of tomatoes
3 beef stock cubes
Salt, pepper, chili flakes to tast
To make the mince sauce really nice the minced beef and the onions have to be fried separately.
When everything is in the big pot, let it simmer on low temperature for 90-120 minutes.
The bechamel sauce needed it made from about 1 ltr of milk.
Enjoy!
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