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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Avocado Pear with Cheese and Pangrattato

May 2, 2022April 2, 2022by Karen ClaassenLeave a Comment

Pangrattato:
15ml olive oil
15ml butter
1 clove garlic, crushed
125ml panko breadcrumbs
30ml thyme leaves
60ml cashew nuts, chopped

2 avocado pears
60ml cream cheese, room temperature
1 small onion, finely chopped
2 tomatoes, seeds scooped out and cut into small cubes
250ml grated cheddar cheese
balsamic vinegar reduction

foil nests to rest the halved avocado pears in while baking

For the pangrattato:
Add the oil and butter to a frying pan set over medium heat and allow the butter to melt.
Fry the garlic for 1 minute while stirring.
Add the breadcrumbs, thyme and nuts and stir around in the pan until toasted and golden.
Take the mixture off the heat, spoon it into a bowl and allow to cool.

Preheat your oven to 180℃.
Prepare foil baking nests for the avocado pear by scrunching strips of aluminium foil into circular shapes where the avocado can rest without tilting. Be careful not to cut your hands!!!
Place the nests on a baking tray.
Cut the avocado pears in half and remove the stone.
Place each half on an aluminium nest and spoon 15ml cream cheese into the hollow.
Mix the chopped onion, tomato and cheddar cheese and divide the mixture in four equal portions. Pile the mixture onto the avocado halves.
Place the baking tray in the oven for 10 minutes or until the avocado is warmed throughout and the cheese has melted.
Spoon a generous amount of pangrattato onto each avocado portion.
Drizzle with balsamic vinegar reduction and serve slightly warm.

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Beer and Cheese Pies

April 29, 2022April 2, 2022by Karen ClaassenLeave a Comment

If you have ever been to Oktoberfest, this is the taste version!!

1 packet phyllo pastry
125g butter, melted
190ml cream cheese, room temperature
83ml beer
30ml granulated mustard
2,5ml garlic powder
190 ml grated Boerenkaas (or Gouda)
190ml grated Cheddar cheese
1 egg

Preheat your oven to 220℃ and brush a 12-hole muffin tin with the melted butter.
Lay the phyllo sheets flat on a large chopping board and cut it into six squares – all the sheets at once.
Brush the top sheet with melted butter.
Lay a phyllo square into a muffin hole and pat it down.
Lay another square at an odd angle onto the first and pat it down. Finish the phyllo cup with a third layer of pastry.
Fill all 12 muffin holes in the same way and set aside.
Add the cream cheese and half the beer to a small saucepan set over medium heat.
Stir the mixture until the cheese has melted.
Add the rest of the beer, stir and lower the heat.
Add the mustard and garlic powder.
Add a small amount of the grated boerenkaas and cheddar and wait for it to incorporate and melt into the mixture.
Keep adding small amounts of cheese and stirring until all cheese are incorporated.
Remove the saucepan from the heat and whisk until completely smooth. Set aside to cool for 5 minutes.
Add the egg to the mixture and whisk to incorporate.
Spoon the mixture into the prepared phyllo cups and bake in the oven for 10 minutes. The tops should be slightly burnt.
Serve the tarts warm or at room temperature with an ice cold beer.

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Dutch Banana Fritters

April 27, 2022April 2, 2022by Karen ClaassenLeave a Comment

200g flour
10ml baking powder
30ml icing sugar
1,2ml salt
170ml buttermilk
1 egg
3 ripe bananas, mashed
vegetable oil for frying
45ml caster sugar
10ml ground cinnamon

Butterscotch Sauce:
200g sugar
100g butter
62ml cream

Mix the flour, baking powder, icing sugar and salt together in a mixing bowl.
Add the buttermilk and egg to a jug and whisk together.
Pour the liquid mixture into the dry ingredients and stir together.
Add the mashed banana and mix through. Set aside.
Heat about 7cm deep vegetable oil in a saucepan.
Mix the caster sugar and cinnamon in a shallow bowl.
Mould the banana batter with two teaspoons and fry in batches for about 3 minutes, until cooked and golden.
Drain the fritters on kitchen paper and immediately roll them in the sugar-cinnamon mixture.

For the butterscotch sauce:
Measure the sugar into a small saucepan set over medium heat and allow the sugar to melt without stirring. Allow the sugar to caramelise and become golden while watching it with a hawk’s eye – you want a light caramel colour at this stage.
Add the butter and stir until melted.
Simmer the mixture over gentle heat for 2 minutes.
Remove the saucepan from the heat and add the cream. Whisk vigorously until smooth.
Decant the sauce – it will thicken as it cools.

Serve the banana fritters with the butterscotch sauce on the side for dipping.

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Bitterballen / Kroketten

April 24, 2022by Karen ClaassenLeave a Comment

The difference between bitterballen and kroketten is the shape and only the shape. These Dutch delicacies are delicious as a snack, light lunch or eaten whenever the craving takes hold of you. Homemade bitterballen/kroketten are a mission to make BUT it is worth every ounce of energy that goes into the making!

1kg beef shin (beef shank), bone in
3 onions, sliced into quarters
45ml beef stock powder
salt and pepper
10ml parsley, chopped
250g butter
90ml flour
500ml panko/dried breadcrumbs
2 eggs
vegetable oil for frying

Place the beef shin (with the bone) and onions in a large saucepan and fill it with enough water to cover the meat. Add 10ml salt and bring to a low simmer.
Cook the meat for about 4 hours – it should literally fall from the bone. The shin benefits from being cooked low and slow in order to break down all the fibres and turn it into unctuous, gelatinous meat which in turn thickens the sauce in which it is cooked.
Take the meat from the saucepan and set aside.
Pour the broth through a fine sieve, season to taste with salt and pepper and then add the stock powder so that you have a salty broth.
Add the chopped parsley and set aside.
Pull the beef into very fine shreds and cut into small pieces necessary.
Now add the butter to a clean saucepan set over high heat.
Add the flour a little at a time while stirring constantly. Cook the mixture for 1 minute.
Pour the beef stock into the saucepan in a very thin stream, while whisking, JUST until you have a very thick sauce.
Take the sauce from the heat, stir in the meat and mix through.
Pour the mixture into a large roasting tin and allow it to cool.
Cover with plastic wrap and refrigerate overnight.
Place the breadcrumbs in a shallow bowl and break the eggs in another. Whisk the egg together.
Shape about 80ml of the beef mixture into cylinder/round shapes, dredge each one in the breadcrumbs, egg and breadcrumbs again.
Fry the kroketten in 180℃ oil, until golden.
Serve with a good mustard.

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Meatball Soup / Groentesoep met Balletjes

April 22, 2022April 2, 2022by Karen ClaassenLeave a Comment

The base of this soup is a delicious vegetable broth and therefore it is very important to either make your own stock or buy the best quality you can lay your hands on. In the traditional recipe the meatballs are cooked in the broth. In my version the meatballs are first roasted in the oven to add another layer of flavour before adding it to the broth.
This recipe feeds 6-8 people – you may half the ingredients when preparing the soup or alternatively freeze one half.

Meatballs:
1kg ground beef
20ml salt
1 egg

Soup:
3 litres vegetable stock
4 medium carrots, peeled and sliced into discs
220g vermicelli pasta, broken into small pieces
125ml fresh parsley, chopped
salt and pepper to taste

For the meatballs:
Preheat your oven to 180℃ and lightly spray 2 roasting tins with cooking spray. Set aside.
Combine the ground beef, salt and egg in a mixing bowl and mix through.
Scoop a teaspoonful of the mixture into your hands and shape into mini balls by rolling between your palms. Place the meatballs in the prepared tins.
Bake the mini meatballs in the oven for 10 minutes.

For the broth:
Pour the stock into a large saucepan, add 10ml salt and bring to a simmer.
Add the carrots and vermicelli and simmer until the carrots are fork-tender.
Now add the mini meatballs and simmer for 5 minutes.
Add the parsley to the soup and taste and adjust seasoning.
Serve the soup piping hot with fresh, crusty bread.

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Salmon Pancakes (Zalm Pannenkoek)

April 21, 2022April 2, 2022by Karen ClaassenLeave a Comment

Pancakes:
250ml flour
1ml baking powder
2,5ml salt
250ml milk
125ml water
62ml vegetable oil
2 eggs

Filling:
cream cheese
avocado pear, sliced
smoked salmon ribbons/strips
pickled cucumber, cubed
dill
lemon

Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment.
Pour the milk, water, oil and eggs into a large jug and whisk together.
Turn the mixer on a low speed and add the egg mixture in a thin stream.
Turn the speed higher once the mixture comes together and keep adding small amounts of liquid until you have a thin, smooth mixture.
Cover the bowl with plastic wrap and set aside for at least one hour.
Heat a non-stick crépe / frying pan over medium-high heat and allow the pan to get hot.
Pour enough batter into the pan to cover the bottom. Swirl the mixture around to coat the pan evenly and bake for one minute per side.
Allow the baked pancakes to cool.

Place a pancake on a serving plate and spread some cream cheese onto it.
Scatter the avocado, salmon, cucumber and dill over and squeeze some lemon over.
Fold the pancake in half and serve with a glass of bubbly.

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Whipped Coconut Cream

April 20, 2022April 2, 2022by Karen ClaassenLeave a Comment

This is a dairy-free and vegan alternative to Chantilly cream and delicious with most desserts.

1 x 400ml tin coconut cream, chilled for at least 8 hours
30ml icing sugar, sifted
5ml vanilla

Scoop the hardened coconut cream into a mixing bowl.
Whisk the cream with an electric beater on high speed for 1 minute so that it loosens up.
Sift the icing sugar into the bowl, add the vanilla and whisk again on high speed for another minute.
Dollop the coconut cream onto your favourite dessert.
Keep refrigerated.

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Apple Almond Pudding

April 18, 2022March 25, 2022by Karen ClaassenLeave a Comment

5 eggs, separated
135g sugar
4 Granny Smith Apples, peeled and grated
80g almond meal
80ml flaked almonds
icing sugar to dust

Preheat your oven to 200℃ and spay a 22cm ovenproof dish with cooking spray.
Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light in colour.
Scoop the apple into a clean tea towel and squeeze the juice from it.
Add the apple to the creamed mixture and mix through.
Add the almond meal and mix on medium speed until incorporated into the batter. Set aside.
Add the egg whites to a clean mixing bowl and beat until stiff peaks form.
Fold the egg whites into the batter.
Scrape the mixture into the prepared baking dish and sprinkle the flaked almonds over.
Place the pudding in the oven and bake for 20 minutes until golden brown.
Dust the apple pudding with icing sugar and serve warm or at room temperature.

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Green Spaghetti

April 14, 2022April 11, 2022by Karen ClaassenLeave a Comment

This is a recipe from the brand new book “Cook it. Eat it. Live it.” by Jo Kenny. I was lucky enough to write a review on the book and simply cannot have enough of this delicious pasta dish! I have made a vegetarian version of Jo’s original Pea and Smoked Bacon Spaghetti.

120g spaghetti
100g smoked bacon lardons (or leave it out for a meat-free meal)
200g peas
a large bunch of fresh basil
30ml olive oil
2 cloves garlic, minced
30ml créme fraîche
20g parmesan cheese
zest of one lemon

Add the spaghetti to a large pot with boiling water and allow to cook until al-dente.
Heat a large frying pan on medium heat and cook the bacon lardons for 5 minutes.
Add the peas, basil, olive oil and garlic to a food processor, season with salt and blend until the mixture forms a smooth paste.
Add the pea and basil paste to the pan on a low heat.
Add the creme fraîche and stir on a low heat to warm through.
Drain the pasta and add it to the pan immediately.
Stir the pasta through the sauce so that is coated evenly.
Serve the pasta with the grated parmesan cheese, lemon zest and another squeeze of lemon juice.

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Chocolate Scones

April 13, 2022April 11, 2022by Karen ClaassenLeave a Comment

500g flour
190ml brown sugar
62ml cocoa powder
10ml baking powder
2,5ml salt
120g butter, cubed
220g dark chocolate, chopped
250ml cream
5ml vanilla
125ml pecan nuts, chopped
15ml cream
brown sugar for sprinkling

Preheat your oven to 220℃ and line a large baking sheet with baking paper.
Combine the flour, sugar, cocoa powder, baking powder and salt in a mixing bowl.
Add the butter and rub it into the dry ingredients with your fingers.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and stir it every now and then until completely melted.
Add the melted chocolate, cream and vanilla and lightly mix through, making sure that all dry ingredients are moistened.
Add the chopped pecan nuts.
Knead the dough 3 or 4 times by hand to bring everything together in a ball. Do not overwork the dough – scones are soft and crumbly when the dough is handled less.
Place the dough ball on the prepared baking sheet and pat it down into a 20cm diameter circle.
Cut the dough circle into 8 wedges and slightly separate them with the. blade of the knife.
Brush the top of the scones with the 15ml cream and sprinkle with brown sugar.
Bake in the oven for 20 minutes.
Remove from the oven and allow to cool completely on the baking sheet.
Serve the scones with a dollop of whipped cream.