Author: Karen Claassen

Hi and welcome to my blog! My name is Karen and I love cooking simple, uncomplicated, flavourful food. My cooking is inspired by seasonal ingredients, punchy flavours, an awareness of sustainability and of course by the likes and dislikes of my family and friends that sit around my table as well as you, the virtual guests around my table! I am a chef, recipe developer and food stylist and generate my own content. I am also completely addicted to recipe books, of which I have an extremely large collection but the essence of my food is about celebrating life and all the fabulousness that we can add by creating good food. Thank you for reading my blog. Please keep on giving me feedback and may your kitchen, as mine, be filled with joy and the best tasting food!

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Whipped Goat’s Cheese Bruschetta

October 31, 2022by Karen ClaassenLeave a Comment

1 sourdough loaf, cut into 1cm slices
60ml olive oil
600g cherry tomatoes, halved
half a red onion, finely chopped
200g goat’s cheese/chevin
100g sour cream
juice of 1 lemon (about 30ml)
a handful of basil leaves, chopped

Preheat your oven to 180℃.
Place the bread slices on a baking sheet and brush them with the olive oil.
Toast the bread in the oven for 10 min. Set aside.
Add the halved tomatoes and red onion to a mixing bowl, drizzle with some olive oil and season with salt and pepper. Set aside.
Add the goat cheese, sour cream, lemon juice and basil leaves to a bowl and whisk together with an electric whisk.
Spread the cheese mixture on the bruschetta, top with the tomato and serve immediately.

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French Chocolate Tart (Tart au Chocolat)

October 30, 2022by Karen ClaassenLeave a Comment

Pastry:
250g cake flour
100g butter, cubed
100g icing sugar, sifted
a pinch of salt
1-2 eggs

Crème au chocolat:
170g dark chocolate, chopped
1 whole egg
1 egg yolk
25g sugar
170ml + 170ml cream
5ml vanilla

For the pastry:
Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas.
Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together.
Fold and push the pastry together with the heel of your hand until it is smooth.
Wrap with plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray.
Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin.
Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes.
Remove the paper and beans and bake the shell for another 15 minutes.
Remove the tart shell from the oven and allow to cool.

For the filling:
Turn your oven down to 160℃.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely.
Remove from the heat and set aside.
Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together.
Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat.
Remove the cream as soon as it boils and wait one minute.
Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!!
Now pour the egg mixture back into the saucepan and place over a very low heat.
Whisk the mixture until it thickens and has the consistency of custard.
Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined.
Scrape into the tart shell and bake for 10 minutes.
Remove from the oven and cool for at least 2 hours before serving.

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Fondant Potato

October 27, 2022October 27, 2022by Karen ClaassenLeave a Comment

Fondant potatoes are delicious but quite cheffy to make… I have taken out the chewiness without compromising on any taste. Less fiddling and a delicious, stress-free side-dish!!

45ml vegetable oil
5 large or 10 medium potatoes
45g butter
a handful of thyme
250ml chicken/vegetable stock

Preheat your oven to 200℃.
Peel the potatoes and slice off the rounded ends. Now half the potato so that you have 2 cylinders off at least 4cm in height when they stand on a flat/cut side. (not more than 5cm)
Place a cast iron pan on medium-high heat and add the vegetable oil.
Arrange the potatoes, flat side down in the pan and cook until golden – about 6 minutes.
Flip them around onto the other flat side and brown this side as well – about 6 minutes.
Add the butter to the pan and allow to melt.
Add the thyme (be careful it will spit!) and baste the potato with the butter.
Pore the stock around the potatoes and season with salt and pepper.
Place a lid on the pan and bake in the oven for 35 minutes.
Check that the potatoes are tender by inserting a sharp knife – if not, bake another 5 minutes.
Sprinkle with salt and fresh sprigs of thyme and serve immediately.

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Spicy Pad Thai Noodles

October 27, 2022October 27, 2022by Karen ClaassenLeave a Comment

750ml chicken stock
2 cloves of garlic, peeled and smashed
2 red chillies, halved
2,5ml ground ginger
20ml soy sauce
10ml sugar
20ml oyster sauce
2,5ml sesame oil
2 x 200g fresh pad thai noodles
2 eggs, soft-boiled, peeled and halved
a handful of sliced green onion

Add the chicken stock, garlic, chillies, ginger, soy sauce, sugar, oyster sauce and sesame oil to a small saucepan and set it over medium heat. Stir until the sugar has dissolved.
Bring to a boil and then lower the heat to a simmer.
Add the noodles and gently agitate it with a fork until it comes apart.
Place a lid on the saucepan and gently simmer for 10 minutes until the noodles are cooked.
Spoon the noodles and some of the broth into two serving bowls, add the boiled egg and scatter with the green onion to serve.

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Drunken Lamb Chops

October 26, 2022October 26, 2022by Karen ClaassenLeave a Comment

10ml cornstarch
15ml water
30ml brown sugar
60ml balsamic vinegar
60ml soy sauce
125ml brandy
45ml oyster sauce
60ml sesame oil
30ml rosemary leaves, finely chopped
6 cloves of garlic, minced
12 – 16 lamb chops

Add the cornstarch and water to a small bowl and stir together.
Add the brown sugar, balsamic and soy sauce to a small saucepan and stir until the sugar dissolves.
Bring to a boil over medium heat.
Stir the cornstarch again and pour it over the mixture while whisking.
Simmer over a low heat for about 3 minutes. The sauce should be thick enough to cover the back of a spoon.
Remove from the heat and cool completely.
Add the brandy, oyster sauce, sesame oil, rosemary and garlic to the sauce and mix together.
Measure out a third of the sauce and reserve for basting the meat on the grill.
Place the lamb in a shallow ceramic dish and spoon over the rest of the sauce. Marinate for 1 hour.
Grill the chops on a hot fire, 3 minutes a side while basting with the reserved sauce.
Rest covered for 4 minutes.
Serve with a glass of crispy wine.

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Egg Chutney

October 25, 2022October 24, 2022by Karen ClaassenLeave a Comment

Egg Chutney is a traditional Indian dish where eggs are poached in a spicy tomato sauce. It is similar to the East African dish Shakshuka, but without the greens and with the spices.

45ml vegetable oil
1 onion, chopped
2 red chillies, chopped
2 cloves of garlic, minced
5ml ground cumin
5ml ground ginger
5ml chilli powder
5ml smoked paprika
5ml turmeric
1 tin on chopped tomatoes
5ml salt
10ml sugar
6 eggs

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Enoki Quiche

October 24, 2022October 23, 2022by Karen ClaassenLeave a Comment

300g enoki mushrooms
45ml butter
1 packet puff pastry
4 eggs
250ml sour cream
250ml cheddar cheese, grated

Preheat your oven to 200℃ and spray a 23cm diameter loose-bottom pie tin with cooking spray.
Put a frying pan on medium-high heat and wait for it to warm up.
Add the butter, wait for it to melt and then add the mushrooms. Fry until golden.
Take the mushrooms from the heat and set aside.
Line the prepared pie tin with the pastry and prick the base all over with the tines of a fork.
Line the pastry case with baking paper and dry beans and bake for 20 minutes.
Remove the beans and paper and bake the shell for another 8 minutes.
Remove from the oven and lower the oven temperature to 180℃.
Add the eggs and sour cream to a mixing bowl and whisk together.
Scatter the enoki mushrooms over the base of the pastry shell and pour the egg mixture over.
Sprinkle the cheese on top and bake the quiche for 40 minutes.
Serve warm (not hot!) with a salad on the side.

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Almost Cinna-Buns

October 23, 2022October 23, 2022by Karen ClaassenLeave a Comment

This is a cheat’s shortcut to cinnamon buns but in this case, made with puff pastry.

1 packet puff pastry
125ml cinnamon sugar
egg-wash: 1 egg yolk + 30ml water whisked together
250ml icing sugar

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Lay the puff pastry flat on a working surface and sprinkle the cinnamon sugar over.
Cut the pastry into strips that are more or less 1,5cm X 12cm.
Roll each strip in its length and place each roll on the prepared baking sheet with the cut side up. (showing the spiral)
Brush the rolls with the egg wash and bake in the oven for 25 minutes.
Remove the rolls and cool completely.
Mix the glaze by sifting the icing sugar and adding a few drops of hot water at a time. Be careful not to add too much water at a time as you are looking for a very thick consistency.
Now drizzle the glaze over the cooled pastries and set aside for about 30 minutes.
Keep the pastries in a sealed container.

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Parmesan Potatoes

October 21, 2022October 20, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
90g butter, melted
30ml minced garlic
30ml finely chopped rosemary
125ml grated parmesan cheese
salt and pepper

Preheat your oven to 190℃.
Clean the potatoes and slice each in half.
Now cut a diamond pattern into each half without cutting through. Set aside.
Pour the melted butter, garlic and rosemary into a roasting pan.
Brush the cut side of each halved potato with the mixture and then dip it into the parmesan.
Place the potato halves cut-side down in the roasting tin and repeat with the rest.
Roast the potato for 45 minutes.
Serve immediately.

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South African Pumpkin Tart

October 20, 2022October 20, 2022by Karen Claassen1 Comment

I want to explain myself: this is a TART because a PIE usually has a “lid” or covering of pastry of a sort. Soooo, this dish might remind one of pumpkin pie, but strictly spoken it is a tart. What makes it even more unique is the fact that it is a South African Tart. It has an earthiness from the pumpkin that is utterly yum and the cinnamon that is sprinkled on the hot tart, gives that wonderful homely warmth that is truly South African and perfect for winter meals.

This is the easiest tart you will ever make and be warned; keep a copy of the recipe because you will be asked for it!

250ml flour

250ml sugar

5ml salt

750ml cooked, well-drained pumpkin

60ml butter, melted

250ml cream

3 eggs, lightly beaten

5ml ground cinnamon

Preheat your oven to 180℃.

Lightly spray or grease a 25cm ceramic pie dish.

Sift the flour and salt into a mixing bowl.

Add the sugar and pumpkin and give the mixture a stir.

Add the melted butter and cream to a wide mouthed jug and whisk together. Add the eggs and give the mixture another thorough whisk.

Pour the wet ingredients into the pumpkin mixture and mix together really well.

Pour the mixture into the pie dish and bake for 1 hour.

Remove from the oven and immediately sprinkle an even layer of cinnamon over the tart while it is hot.

In winter I like serving this pumpkin tart warm as a side dish to a meal but it is equally delicious in summer, when served at room temperature.