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!
6-8 pork chops 45ml + 30ml olive oil 10ml ground turmeric 10ml salt 125ml apple cider vinegar 375ml olives, pitted and crushed 3 cloves garlic, chopped 250ml soft herbs (sage, basil, parsley, chives) chopped 30ml water
Preheat your oven to 200℃. Place the pork chops on an oven tray and drizzle the front and back with 45ml olive oil. Sprinkle the turmeric and salt on the chops and give it a rub with your hands to spread evenly. Put a cast iron pan on high heat and brown the chops on both sides. Place them back on the oven tray. Mix the 30ml olive oil, vinegar, crushed olives, garlic, chopped herbs and water together and spoon over the meat. Place in the oven and cook for 30 minutes. Serve the chops warm or at room temperature.
Preheat your oven to 160℃ and line the sides only, of a 22cm loose-bottom cake pan with baking paper. Add the biscuits to the bowl of a food processor and drizzle in the melted butter, with the engine running. Scoop the mixture into the prepared cake pan and press it evenly on the bottom. Place in the refrigerator. Put a frying pan on medium heat and add about 5ml vegetable oil to it. Add the bacon and onion to the pan and cook until done. Take the pan from the heat and set aside to cool. Add the ricotta, cream cheese, grated parmesan and eggs to the bowl of a food processor and process until you have a smooth mixture. Pour this mixture over the cooled bacon and onion and stir to combine. Spoon into the prepared base and bake the cheesecake for 45 minutes. Serve at room temperature with balsamic roasted beetroot (recipe on this site) and roasted onions.
Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray. Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking. Place the prepared tart tins in the refrigerator until needed.
Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved. Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan. Remove from the heat and take out the quill. Set aside. Add the flour, custard powder and cornflour to a mixing bowl. Drizzle in the remaining 250ml milk while whisking, to make a slurry. Add the egg yolks to the slurry and whisk together. Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly! Pour the mixture back into the saucepan and return to a low heat. Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside. Add the baking powder to the egg whites and beat until stiff peaks form. Fold the egg whites into the custard and divide the mixture between the two prepared tart tins. Bake the tarts in the oven for 25 minutes. Remove from the oven and immediately sift some ground cinnamon on the surface. Serve with your favourite brew of coffee.
220g best quality dark chocolate (I use De Villiers Chocolate), chopped 125g butter, cubed 5 eggs, separated 190ml sugar 10ml vanilla 2,5ml salt 30ml cocoa powder
Preheat your oven to 170℃ and spray a 22cm loose bottom cake pan with cooking spray. Dust the pan with cocoa powder ensuring the bottom and sides of the pan has an even coating of cocoa powder. Set aside. Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water. Stir every now and then until the chocolate has melted completely and the mixture has amalgamated. Take the bowl from the heat and set aside to cool. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat the whites on medium until it reaches soft peak stage. Increase the mixers speed and add the sugar a spoonful at a time. Beat until medium stiff peaks and set aside. Add the egg yolks, one at a time, to the chocolate mixture and beat well with a spatula after each addition. Add the vanilla, salt and cocoa powder and mix together. Now fold in the egg whites by adding a third of the mixture at a time. Mix/fold until no white streaks are visible. Scrape the batter into the prepared pan and spread it around evenly. Bake for 50 minutes. The edges of the cake will pull away from the sides of the pan once it is done. Cool the cake in the pan before unmoulding it. Dust with icing sugar and serve.
Preheat your oven to 200℃ and line an oven tray with baking paper. Place the gnocchi on one half of the tray in a flat layer. Add the sweet peppers, black and green olives and tomatoes to the other side of the tray. Place the feta in the middle of the tray and drizzle the olive oil over all the ingredients making sure the gnocchi is “well drizzled”. Place the tray in the oven and bake for 25 minutes. Spoon onto a serving dish and drizzle the gnocchi with the oil in the pan before serving.
30ml butter, melted 15ml olive oil 83ml balsamic vinegar 30ml water 15ml sugar 1,2ml salt about 12 small/medium beetroot baby spinach 5 fresh peaches, stoned and quartered 100g goats cheese 30ml honey
Preheat your oven to 180℃. Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside. Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray. Pour the balsamic mixture over and cover the pan with aluminium foil. Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed. Remove the tray from the oven and allow to cool. Reserve the pan juices. Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it. Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad. Serve as a side or with a fresh crusty bread as a lunch.
This is fruit cake is dark and rich and incredibly moist and the very best is it does not need time to ripen! You do however need to use a dark chocolate with at least 70% cocoa – I used the Dark Chocolate from De Villiers Chocolates which you can order online.
500ml dark stout beer 800g mixed fruit (raisins, currants, sultanas, cherries, orange peel) 175g butter, softened 200g brown sugar 4 eggs 125g ground almonds 50g cornflour 7,5ml ground cinnamon 5ml allspice 80g dark chocolate (70% cocoa), finely chopped or grated
Pour the stout beer into a saucepan and reduce it to 200ml. Add the mixed fruit to a ceramic bowl, pour over the stout and set aside to soak overnight. Preheat your oven to 150℃. Line and lightly spray a 22cm cake pan. Wrap a double layer of baking paper around the outside of the baking tin and secure it with string. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed, until light and fluffy. Turn the speed down and add the eggs one at a time, beating we’ll after each addition and alternating with a spoonful of ground almonds after each addition. Now add the remaining ground almonds, cornflour and spices and mix together. Take the bowl from the mixer and stir in the soaked fruit and chocolate. Scrape the batter into the prepared cake pan and bake for 3 – 4 hours – a cake skewer should come out clean. Remove the fruit cake from the oven and allow to cool completely in the cake pan.
The fruit cake does not need ripening but keeps really well when wrapped in a layer of baking paper and aluminium foil.
The zingy flavours of the citrus makes this a delicious meal whether you choose to cook the chicken on a rotisserie, open flame or in the oven.
zest of 2 lemons juice of 2 lemons zest of 2 oranges juice of 2 oranges 62ml olive oil 5ml ground cumin 10ml brown sugar 5ml salt a handful of fresh thyme 1 whole chicken
Mix the lemon and orange zest, olive oil, cumin, sugar, salt and thyme together in a small bowl. Pour the marinade into a resealable plastic bag and place the chicken in it. Place the chicken in the refrigerator and marinate for 4 hours – overnight is also good. Take the chicken from the refrigerator at least an hour before you want to cook it to allow it to come to room temperature. Take the chicken from the marinade and pour the marinade into a bowl. Truss the chicken, secure it to your rotisserie and cover your kettle braai with its lid. Cook the chicken for one and a half hours, checking that you have enough coals throughout. Drizzle the marinade over the chicken before serving.
This is such a refreshing drink and can easily be adapted as a mocktail. Makes 4. Cheers!
250g fresh strawberries 45ml sugar a squeeze of lemon 50ml Grand Marnier (orange flavoured liqeueur) 25ml vodka 2 basil leaves 350g ice, crushed
Add the strawberries and sugar to the bowl of a liquidiser and process. Add all the remaining ingredients and pulse together. Serve in 4 martini glasses.
375ml uncooked pearl barley 45ml sherry vinegar 2,5ml dijon mustard 2,5ml salt 30ml olive oil 50g blue cheese, crumbled 50 – 100g baby spinach half a red onion, sliced 80ml pecan nuts
Cook the pearl barley according to the packet instructions – usually it is 1:3 (pearl barley : water). Allow to cool completely. Add the vinegar, mustard, salt and olive oil to a cup and whisk everything together. Set aside. Add the cooked and cooled pearl barley, baby spinach, blue cheese and red onion to a large bowl and mix together. Drizzle the dressing over the salad and give it another quick mix. Spoon the salad into a serving bowl and sprinkle with the pecan nuts before serving.
My Whisk and I 