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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Breadsticks

May 31, 2021May 31, 2021by Karen ClaassenLeave a Comment

Breadsticks are delicious and versatile: serve them as canapés, a dip like hummus or as a side to soup.

80g bread flour
5g instant yeast
2,5ml sugar
150ml tepid water

160g bread flour
15ml olive oil
2,5ml salt
1 egg
chopped herbs and/or grated parmesan cheese

Add the 80g flour, yeast, sugar and water to the bowl of a stand mixer.
Whisk the ingredients by hand until you have a smooth mixture.
Cover the bowl with plastic wrap and a clean tea towel.
Stand the bowl in a warm place for 30 minutes or until the mixture is foamy.

Add the 160g flour, oil and salt to the foamy-mixture.
Fit the mixer with the dough hook and turn it on to a low speed. Mix for 2 minutes.
Increase the speed to medium and knead the dough until smooth and elastic (about 8 minutes).
Cover the mixing bowl with a tea towel and allow to proof for 30 minutes.

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Dust a work surface with flour and take the dough from the mixing bowl.
Knead it by hand for one minute.
Portion the dough by cutting it into equal sized pieces. About 16 portions would do but it depends on the length of breadstick you want. (Long is better as you may always cut them in half before baking).
Roll each piece of dough into a log.
To make twists: cut the log lengthwise into two and twist the one around the other.
To make braids: cut the log into three, keep the top end together, and braid as you would hair.
Place the breadsticks onto the prepared tray, brush with egg white and sprinkle with herbs and/or grated parmesan.
Bake the bread for 15 minutes.
Remove from the oven and cool completely on a cooling rack.
Serve with soup, hummus, a dip or as a canapé.

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Chocolate Orange Syrup Cakes

May 28, 2021by Karen ClaassenLeave a Comment

These cakes are like little jewels of chocolate and orange that explode in your mouth. This is an easy dessert when you are entertaining friends and want to impress.

Orange syrup:
200ml sugar
200ml water
zest from one orange

For the cake:
320g De Villiers Chocolate: orange and vanilla, 70% dark or any other dark chocolate
250g butter, cubed
300g brown sugar
5 eggs
100g cake flour
100g self-raising flour
30ml orange liqueur or brandy

For the orange syrup:
Strip the zest from the orange with a vegetable peeler.
Put the strip of zest flat onto a chopping board and slice into needle-wide strips with a sharp knife. Cut all of the zest into these needle strips. Put aside.
Add the sugar and water to a small saucepan and place on a high heat.
Stir the mixture until all the sugar has dissolved. DO NOT stir again.
Add the zest-needles to the mixture and bring the mixture to a boil, FOR ONE MINUTE.
Take the saucepan from the heat and set aside to cool.

For the cake:
Preheat your oven to 160℃.
Grease 12 small baking moulds or a 12-hole standard muffin tin.
Chop the chocolate. Melt the chocolate in a heatproof bowl over a saucepan with simmering water. Stir every now and then until all the chocolate has melted and the mixture is completely smooth.
Remove from the heat and put aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream the butter and sugar until light and fluffy.
Turn the mixer down to a medium speed and add the eggs one at a time, waiting for each to be incorporated.
Turn the mixer to its lowest speed and add the slightly cooled chocolate, liqueur and flour.
Scoop the batter into the prepared mould and bake for 30 minutes.
Remove the cakes from the oven.
Cut the cakes flush with the moulds you baked them in while still very warm. This will leave you with a flat surface to stand the cakes once you plate them.
Spoon about 20ml of the cold syrup onto the cut-side of the warm cakes.
Remove each cake from the mould (stand them up – the way you will serve them) and spoon the rest of the orange syrup over.
Serve slightly warm or at room temperature.

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Easy Béarnaise Sauce for steak

May 27, 2021May 23, 2021by Karen ClaassenLeave a Comment

There is nothing like a good, well cooked steak except when it has the perfect sauce to go with it and a classic Béarnaise sauce is always a winner. This is an easy version of the classic that will not split but will deliver on taste.

25g butter
1 small onion, very finely chopped
5ml white wine vinegar
100g crème fraîche
5ml Dijon mustard
2,5ml capers, chopped
a small handful of fresh parsley, chopped

Melt the butter in a small saucepan over a medium heat.
Add the chopped onion and gently cook for 5 minutes.
Add the white wine vinegar and cook for another 2 minutes.
Remove the saucepan from the heat and stir in the crème fraîche, mustard and capers.
Serve on a well cooked sirloin steak.

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Pancake Puffs

May 26, 2021May 23, 2021by Karen Claassen1 Comment

These mini cupcakes are little bites of pure happiness and comfort! The recipe yields 24 mouthfuls.

45ml + 125ml sugar
250ml flour
5ml baking powder
2,5ml bicarbonate of soda
1,2ml salt
190ml cultured buttermilk
5ml vanilla
30g + 75g butter, melted
1 egg
5ml cinnamon

Preheat your oven to 180℃, NO FAN!
Grease a 24-hole mini muffin tin and put aside.
Add the 45ml sugar, flour, baking powder, bicarbonate of soda and salt to a mixing bowl and whisk together.
Add the buttermilk, vanilla, 30g melted butter and egg to another bowl and whisk together.
Add the wet ingredients to the dry ingredients in a thin stream while whisking to combine.
Spoon the batter into the prepared muffin tins and bake for 12 minutes.
Take the puffs from the oven and leave to stand for about 5 minutes before removing them from the tin.
Pour the 75g melted butter into a small bowl and have a pastry brush ready.
Mix the 125ml sugar and cinnamon in a separate bowl and mix through.
Brush each puff with the butter and then roll it in the cinnamon sugar.
Serve warm.

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Tomato Soup (with Cheese Toasties)

May 25, 2021May 23, 2021by Karen ClaassenLeave a Comment

A quick, easy, tasty soup that can be put together in half an hour but tastes delicious and is super nutritious!
I prefer to use canned tomatoes as they are fully ripened and adds a depth of flavour to the soup. I serve this soup with toasted cheese sandwiches on the side instead of sliced bread …. my kind of comfort food on a cold day!

2 onions, chopped
45ml butter
30ml olive oil
2 cloves of garlic, minced
50g tomato paste
15ml sugar
10ml salt
3 cans of whole Italian tomatoes
400ml water

Add the onion, butter and olive oil to a saucepan and cook until the onion is translucent.
Add the garlic and tomato paste and stir around in the pan for a minute or so.
Now add the sugar, salt, canned tomatoes and water and bring the soup to a gentle simmer.
Allow the soup to bubble and cook on a medium to low heat for about 20 minutes.
Take off the heat and blend (a hand blender works wonderfully in the saucepan!) until smooth and silky.
Taste the soup and adjust the seasoning to your taste. I like adding some black pepper at this stage.
Serve the tomato soup warm with fresh basil leaves and warm toasted cheese sandwiches.

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Apple Crumble

May 24, 2021May 23, 2021by Karen ClaassenLeave a Comment

This is an easy, uncomplicated apple crumble in one dish but it is full of flavour and absolutely delicious when served slightly warm with ice cream.

450g cooking apples
62ml sugar

Crumble:
40g oats
40g flour
40g butter, cubed
30g brown sugar
2,5ml cinnamon

Preheat your oven to 190℃.
Peel, core and cut the apples into quarters. Cut the quarters into chunks.
Add the apple pieces to a small saucepan with the sugar and 45ml water.
Cook over a low heat, stirring occasionally, for about 5 minutes.
Spoon the apple into an ovenproof dish or individual ramekins. Put aside.

For the crumble:
Add the oats, flour, butter, sugar and cinnamon to a mixing bowl.
Rub the butter into the mixture with your fingers until it has an even crumb texture.
Spoon the crumb mixture onto the apple chunks.
Place in the oven and bake for 20 – 25 minutes.
Serve slightly warm with vanilla ice cream.

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Smoky Croquettes

May 21, 2021May 21, 2021by Karen ClaassenLeave a Comment

This is a less meaty take on traditional Dutch croquettes and makes a fabulous canapé when paired with a crisp glass of wine. The rolling/shaping of the croquettes are a bit finicky and you do have to be patient but trust me, you will be rewarded in taste!

200g mozzarella cheese
200g smoked bacon
80ml vegetable oil
1 onion, finely chopped
750ml milk
160ml flour
10ml salt
30ml chives, chopped

100ml flour
2 eggs, lightly beaten
250ml breadcrumbs
oil for deep frying

Grate the mozzarella into a mixing bowl and put aside.
Cut the bacon into chunks and add it to a saucepan with a dash of oil. Cook until done.
Spoon the bacon into the bowl with the grated mozzarella.
Place the same saucepan back onto medium heat and add the 80ml of vegetable oil and chopped onion. Simmer/fry the onion while stirring occasionally until it is soft and translucent.
In the meantime pour the milk into a jug and warm it slightly in your microwave oven.
Now add the 160ml flour to the onion and cook through for about a minute, stirring until it starts to bubble lightly.
Gradually pour in the warmed milk, stirring continuously.
Turn up the heat once all of the milk has been added. Keep stirring until the mixture comes to a boil.
Remove the mixture from the heat and add the salt, chives, bacon and mozzarella. Mix thoroughly.
Grease a large roasting tin and pour the croquette mixture into it. Cover with plastic wrap and place in the freezer until firm.

Line up three bowls: add the flour to the first; the eggs to the second and the breadcrumbs to the third bowl.
Scoop a spoonful of the mixture into your hands, roll it into a small cylinder and then proceed to roll it in the flour. Dip it in the egg and finally into the breadcrumbs to coat completely.
Place the shaped and breaded croquettes on a baking sheet lined with baking paper. Keep going in this way until all of the mixture has been utilised.
Heat some vegetable oil to 175℃ and fry a few croquettes at a time, until golden. Drain on kitchen paper and keep warm while cooking the rest.
Serve warm.

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Corn Fritters

May 20, 2021May 20, 2021by Karen ClaassenLeave a Comment

Most cooks have a recipe for corn fritters but this is the one to keep AND it takes only 20 minutes to make, from start to finish!! Makes about 20 fritters, depending on the size of each fritter.

375ml flour
15ml baking powder
2,5ml salt
2 eggs
10ml butter, melted
1 can corn kernels, drained
1 can sweetcorn
125ml spring onion, finely sliced

Add the flour, baking powder and salt to a mixing bowl.
Break the eggs in a small bowl and whisk together. Add to the flour.
Melt the butter in the microwave oven and pour into the flour mixture.
Now add the drained corn kernels, sweetcorn and sliced spring onion and mix everything together until you can not see any flour.
Place a heavy bottomed frying pan onto medium-high heat and cover the bottom with sunflower oil.
Scoop a spoonful of the corn mixture into the pan and flatten slightly so that it takes on a round shape.
Fry a few corn fritters at a time without crowding the pan.
Each fritter will need about two minutes cooking time per side before it is done.
Keep the cooked fritters warm until you have utilised all of the corn mixture.
Serve warm with sour cream or enjoy them plain.

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Pistachio-Goji Berry Chocolate Fudge

May 19, 2021May 18, 2021by Karen ClaassenLeave a Comment

This might just be THE easiest fudge you have ever made!! Add some more Pistachio and Goji berries if you like the tartness or opt for a smoothest of all chocolate fudge!

1 X 385g can of condensed milk
320g De Villiers Chocolate: I prefer the 85% dark; chopped
50g pistachio nuts
30g dried goji berries

Line a baking tray or ceramic dish of 19cm X 19cm with baking paper.
Add the condensed milk and chopped chocolate to a saucepan and place on very low heat.
Stir the mixture with a whisk until the chocolate has melted completely. Keep moving the mixture in the saucepan and keep the heat on low as the chocolate will seize if it becomes too warm, too soon.
Remove from the heat and pour into the lined baking tray.
Smooth the top with a spatula and sprinkle with the pistachio and goji berries. Lightly press the nuts and berries into the fudge with the back of the spatula.
Place the fudge in the refrigerator for about 3 hours.
Slice and enjoy.
The fudge keeps well in a sealed container.

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Cauliflower Mash

May 18, 2021May 18, 2021by Karen ClaassenLeave a Comment

This cauliflower mash is silky smooth and makes the perfect base for a curry dish or stew. Add some steamed or roasted veg for a complete vegetarian meal.

about 700g cauliflower (one average head)
125ml milk
125ml cream
2,5ml salt
30ml butter

Cut the cauliflower into chunks, including the stalks, and place in a saucepan.
Add the milk, cream and salt and bring to a boil – DO NOT LET IT BOIL OVER!
Turn the heat down so that the liquid simmers lightly, put the lid on and allow to simmer until the cauliflower is soft enough to insert a toothpick into it easily.
Pour the cauliflower-milk mixture into a blender and add the butter. Process until the mixture is smooth and silky.
Season with salt, pepper and some more butter.
Serve warm with your favourite casserole or as a delicious side.