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!
Pistachio nut butter is relatively low in calories and fat but high in protein. Spread it on toast, stir it into oatmeal porridge or mix it into a cookie batter. You will need a powerful food processor to process the nuts.
Choose the amount of nuts – I used 500ml Blanch the pistachios for two minutes, drain and spread them onto a tea towel. Rub the between the cloth to remove the skins. The more skin you remove, the greener the pistachio butter!
Now roast the nuts at 170℃ for 7 minutes. Add the pistachio to a food processor and blitz until creamy. Scoop the nut butter into a glass jar and store in the fridge.
For the topping: 60g sugar 60g butter, room temperature 10ml warm water 2,5ml coffee powder 1 egg 70g flour a pinch of salt
Cut the 50g butter into ten equal pieces, wrap in baking paper and place it in the freezer. Line a large baking sheet with baking paper. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Warm the milk until tepid and pour it into a mixing bowl. Add the butter, instant yeast and sugar to the milk and stir until dissolved. Turn the mixer onto a low speed and add the liquids. Mix/knead for about 3 minutes. The dough will be very sticky! Turn the mixer to medium speed and knead for another 6 minutes. You want a dough that is soft, smooth and elastic. Divide the dough into 10 equal pieces – weigh them on a scale, they should be around 60g each. Roll each portion into a ball and then roll the ball into a disc with a rolling pin – about 9cm in diameter. Take the butter cubes from the freezer and place a cube in the centre of the dough disc. Lift the sides and cover the butter with the dough, pinching it together, to seal. Flip the ball over and place on the prepared baking sheet. Keep going until there is no dough left. Spray some plastic wrap with cooking spray and lightly cover the buns. Set aside to proof for 90 minutes.
Coffee topping: Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat until the mixture is light in colour and has a fluffy texture. Dissolve the coffee powder in the warm water and add to the butter mixture. Stir through by hand. Add the egg and stir until incorporated. Add the flour and salt and stir to mix. Spoon the mixture into a piping bag and place in the refrigerator until needed.
Preheat your oven to 180℃. Pipe the coffee topping in a tight circular pattern, starting from the centre of the bun working a third of the way down. Bake the buns for 20 minutes.
This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.
500ml milk 250ml cream 2 cinnamon quills 6 cloves 1,2ml ground cardamon 250ml rice 30ml sugar 500ml water 83ml condensed milk 30ml butter 30ml rose water honey and pistachio nuts to serve
Add the milk, cream, cinnamon, cloves and cardamon to a saucepan. Turn the heat on medium and wait for the mixture to come to the boil. Turn the heat down so that the mixture simmers and add the rice, sugar and water. Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it! Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly. Spoon the rice pudding into glasses or serving bowls. Drizzle each dessert with honey and a sprinkling of pistachio nuts. The rice pudding is best served warm.
This roasted cauliflower soup is deliciously light and complex at the same time. The sunflower seeds add a creaminess and depth of taste and makes this a soup you can entertain with. Yields 6 – 8 servings.
2 heads of cauliflower 2 onions 3 cloves of garlic, minced 1l vegetable/chicken stock 250ml water 250ml cream 125ml sunflower seeds, toasted 1,2ml grated/ground nutmeg 15ml lemon juice 30ml butter salt and pepper
Preheat your oven to 220℃ and line a baking tray with baking paper. Cut the cauliflower heads into florets and place them on the line baking tray. Drizzle with vegetable oil and a sprinkling of salt. Roast the florets in the oven for 20 minutes, stirring halfway through the roasting time.
Peel and chop the onions. Put a large saucepan on to medium heat, add some oil and the onions and fry until the onions start to caramelise. Turn the heat down, add the garlic and cook for 1 minute. Pour the stock, water and cream into the saucepan and add the sunflower seeds and nutmeg. Add the roasted florets and cook at medium heat for 20 minutes. Add the lemon juice and butter to the soup and stir through. Decant the soup, in batches, into a liquidiser and blend until smooth. Pour the soup back into the same saucepan and taste it – adjust the seasoning with salt and pepper. Serve the soup warm with a crusty bread.
This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.
2 X 200g packets plain biscuits 250g butter 60ml condensed milk 30ml golden syrup 45ml cocoa powder, sifted 30 sugar 160g dark chocolate; I used De Villiers Dark Chocolate, Intense 160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds
Line two 20cm X 20cm baking tins with baking paper. Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl. Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat. Stir the mixture until completely smooth and amalgamated. Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it. Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture. Refrigerate for 10 minutes. Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies. Repeat the process with the white chocolate and pour over the other batch of brownies. If you want to prettify the brownies with edible flowers, now is the time! Place the two baking tins in the refrigerator for 30 minutes. Slice before serving.
This is a simple recipe and requires no thermometer. Brittle is best made on days with sunshine as the moisture from mist and rain will cause the brittle to become/stay sticky. Best kept in an airtight container lined with wax paper, at room temperature.
250ml sugar 62ml water 2,5ml salt 375ml peanuts, cashew, blanched/raw almonds or pistachio nuts
Line a rimmed baking sheet with baking paper and spray it with cooking spray. Spread the nuts onto the prepared baking sheet and set aside. Add the sugar, water and salt to a small saucepan. Place onto a high heat and stir until the sugar has dissolved. Cook the mixture for 4 minutes WITHOUT stirring and start checking the colour – you are aiming for an amber colour. You may cook the sugar for longer until it reaches the colour you like. Remove from the heat and pour over the nuts. Set aside to cool and set. Keep the brittle in a sealed container lined with wax paper, at room temperature.
This recipe provides a quick method for a rye bread with loads of flavour. The addition of buttermilk gives the typical tangy taste that one associates with a traditional rye and adds to a really good texture. This recipe makes two medium-sized, oblong breads.
Add the flours and salt to the bowl of a stand mixer fitted with the dough hook. Add the yeast, water, sugar, buttermilk and melted butter to a separate bowl and whisk together to dissolve the sugar and yeast. Turn the mixer on to a low speed and add the liquids. Mix/knead for 7 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap and let rise in a warm place until double the volume. Preheat your oven to 190℃ and line a large baking sheet with baking paper. Knead the dough down by hand for 2 minutes. Divide the dough in half and shape two oblong loaves. Place the shaped dough on the prepared baking sheet, cover with oiled plastic wrap and allow to proof until almost doubled in size. Brush the bread with egg white or water for a shiny crust. Make 4 diagonal, shallow cuts in the top of the bread. Bake the breads for 30 minutes. Cool on wire racks until completely cold.
This is a savoury dish that will get conversations (and your tastebuds) going….. Serves 6 people.
500ml bread flour 190ml cocoa powder 5 eggs 2,5ml salt
For the filling: 250ml ricotta cheese 80g dark/bitter chocolate, finely chopped a pinch of salt
100g butter 20 sage leaves
Sift the flour, cocoa powder and salt together onto a clean work surface. Make a well in the centre and put in the eggs. Mix the eggs with your fingers and gradually draw in the flour and cocoa mixture to form a soft, but not sticky, dough. Add more flour or egg, if needed, to get the right consistency. Knead for 10 minutes until you have a smooth and elastic dough. Wrap the dough in plastic wrap and leave in the fridge to chill for one hour.
Mix the ricotta, chopped chocolate and a pinch of salt with a wooden spoon until smooth. Roll the pasta through a pasta machine. Lay one sheet of pasta flat and form walnut-sized balls with the ricotta mixture. Place the ricotta balls onto the sheet of pasta. Wet the area around the ricotta-balls with water and lay a second sheet of pasta on top. Press down and around the ricotta balls so that the top sheet of pasta sticks. Cut individual ravioli shapes with a round cutter and cook them for three minutes in simmering water. Keep warm while making the sage-butter.
Add the butter to a small saucepan and place it on a high heat. Allow the butter to melt and then to caramelise – regulate the heat: you want the butter to turn brown and become nutty without burning. Add the sage leaves once the butter has browned and immediately turn off the heat. Be careful the butter will spatter as you add the sage.
Arrange the cooked ravioli on plates and spoon the butter and sage over. Serve with a crusty bread.
This recipe is traditional French fare and based on the famous boeuf bourguignon served in family-run bistros in small villages all over France except that it is cooked stove-top. I prefer this method as it enables one to literally keep an eye on it without sacrificing on taste. Although it is often served with baguette it is delicious served with creamy mashed potato. I also prefer to cook my beef bourguignon in a Merlot but tradition dictates a Pinot Noir.
Marinade: 800g chuck beef, cut into 4-5cm cubes 2 carrots, peeled and cut into chunks 16 pearl onions, peeled 1 bay leaf 3 sprigs of thyme 750ml red wine, I prefer a Merlot
Marinate the beef by adding all the ingredients to a large ceramic dish. Cover with plastic wrap and leave to marinate in the refrigerator for 12 hours.
Strain the marinade into a bowl, reserving the liquid. Separate the beef, carrots and onion into three bowls. Pour the liquid into a saucepan and bring to the boil over a medium heat. Skim any impurities off the liquid and keep it warm on a low flame. Line a tray with paper towels and spread the cubed beef onto it. Pat the meat dry and season with 2,5ml salt and a few grindings of black pepper. Put a large saucepan onto a high heat and pour in enough oil to coat the bottom. Brown the meat in three batches, adding more oil if needed. Keep the browned meat aside in a bowl. Add the bacon to the same saucepan and cook on a high heat for about 3 minutes. Add to the bowl with the beef. Cook the mushrooms for about 5 minutes, until golden. Keep in a separate bowl. Turn the heat down slightly, add more oil if necessary and add the onions. Cook for about 5 minutes and then add the garlic to cook with the onion for one minute. Add the tomato paste to the onion and garlic and cook for another two minutes. Now add the butter and allow it to melt before adding the flour. Cook for two minutes while stirring continuously. Drizzle in the beef stock while stirring and then add the wine in a steady stream. Add the beef cubes, bacon, and 2,5ml salt and stir together. Bring to a simmer, cover with a lid and cook for one hour, checking/stirring once or twice. Remove the lid and add the mushrooms and onions. Replace the lid and cook for another hour and a half, checking every now and then. Taste the sauce and adjust the seasoning. Serve the beef bourguignon with mashed potato, rice or French baguette.
1 cauliflower head 100ml Harissa paste (make your own Harissa with Fresh Chillies – recipe on this blog)
Preheat your oven to 180℃. Line a baking sheet/baking tin with aluminium foil. Trim the outer leaves from the cauliflower and cut down the stalk so that the head can stand on its own. Flip the head upside down and brush the bottom (and between the florets) liberally with the harissa paste. Brush the rest of the paste onto the sides and top of the head so that the entire veg is covered in paste. Cover the cauliflower with aluminium foil and bake in the oven for 45 minutes. Remove the foil covering and roast uncovered for another 30 minutes. Cut the cauliflower into steaks or wedges to serve.
My Whisk and I 