Uncategorized – Page 3 – My Whisk and I

Bacon and Asparagus Potato Salad

November 2, 2024by Karen ClaassenLeave a Comment

This salad may be served warm or at room temperature.

Dressing:
half a red onion, finely diced
15ml red wine vinegar
15ml dijon mustard
15ml cold water
45ml olive oil

1kg baby potatoes
200g smoked bacon, chopped into pieces
one small bunch of green asparagus, trimmed and cut into 2cm lengths
1 red onion, sliced
a handful of soft herbs (basil, parsley, sage, chives)

For the dressing:
Add the diced onion, vinegar, mustard and water to a small bowl and mix together.
Gradually add the olive oil, whisking continuously until the mixture thickens.
Taste the dressing and season with salt and pepper.

Cook the potatoes until soft. Drain the water and place in a large mixing bowl.
Cook the bacon in a pan until crispy and then add the asparagus pieces.
Stir-fry on a medium heat for 2-3 minutes.
Pour the bacon, asparagus and pan juices over the potato and mix through.
Add the sliced onion and herbs.
Pour the dressing over while the salad is still warm and mix to serve.

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Asparagus Lemon Chicken

October 16, 2024October 15, 2024by Karen ClaassenLeave a Comment

4 skinless chicken breasts
80ml flour
30ml olive oil
30ml butter

Sauce:
125g butter
50ml flour
125ml chicken stock
250ml white wine
125ml lemon juice
1 bunch green asparagus, trimmed
125ml grated parmesan cheese
30ml chopped parsley
lemon wedges, to serve

Pound the chicken breasts to an even thickness.
Season the 80ml flour with salt and pepper and dredge the chicken in it.
Add the olive oil and butter to a pan set over medium-high heat and wait for it to warm up.
Fry the chicken for 2-3 minutes preside and remove from the pan.

For the sauce:
Turn the heat down to medium.
Melt the 125g butter in the same pan and sprinkle the flour over it.
Cook while stirring for one minute.
Add the chicken stock to the pan and whisk the sauce continuously.
Pour in the white wine and lemon juice and stir until blended.
Return the chicken to the pan, cover with a lid and cook for 20 minutes.
Remove the lid and add the asparagus.
Cook for another 2-3 minutes.
Take the pan from the heat, stir in the parmesan and sprinkle over the chopped parsley.
Serve the chicken with lemon wedges on the side.

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Black Bean Protein Muffins

September 12, 2024by Karen ClaassenLeave a Comment

2 eggs
1 x 400g tin of black beans, drained
100g syrup
50g sugar
10ml vanilla
a pinch of salt
70g cocoa powder, sifted
5ml baking powder
2,5ml bicarbonate of soda
30ml vegetable oil

Preheat your oven to 180℃ and line a muffin tin with 6 paper cups. Spray the linings with cooking spray and set aside.
Add the eggs to a blender and blitz together until frothy.
Now add all the other ingredients and process for 1 minute.
Divide the mixture between the cups and bake for 25 minutes.
Cool the muffins on a cooling rack, in the baking tin.
Serve at room temperature.

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Mini Banana Cheesecakes

September 8, 2024by Karen ClaassenLeave a Comment

200g tennis biscuits, finely crumbed (keep a handful aside for decoration/to serve)
60ml sugar
120g butter, melted
450g cream cheese, room temperature
125ml sugar
2 eggs
5ml vanilla
250ml sour cream
250ml mashed banana
5ml cornstarch
125ml milk
2 bananas, sliced
whipped cream
a handful of biscuit crumbs

Preheat your oven to 160℃ and line a muffin tin with paper cups. Set aside.
Add the biscuit crumbs, 60ml sugar and melted butter to a mixing bowl and mix until it resembles wet sand.
Divide the mixture among the paper cups and press it down firmly in the bottom to form a base. Set aside.
Add the cream cheese and 125ml sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed, scraping down a few times, until smooth.
Add the eggs one at a time, beating well after each addition and add the vanilla as well.
Pour in the sour cream and mix until fully combined. Set aside.
Add the mashed banana and cornstarch to a bowl and drizzle in the milk. Whisk by hand until combined and thick.
Fold the mixture into the cream cheese mixture.
Spoon the batter into the prepared biscuit bases.
Bake in the oven for 25 minutes.
Allow the cheesecakes to cool completely and place them in the refrigerator for a minimum of 2 hours.
Take the cheesecakes from the paper cups, scoop some whipped cream on top and decorate with slices of banana and a sprinkling of biscuit crumbs.

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Blood Orange Cake

September 2, 2024September 2, 2024by Karen ClaassenLeave a Comment

I made this cake with blood oranges but it can be made with regular oranges as well. You will need 6 oranges in total.

3 blood oranges, peeled and thinly sliced into rounds
15ml + 60g honey
75g butter, softened
1 blood orange, zested and juiced
3 eggs, separated
100g almond meal
90g polenta
200g ricotta cheese, drained
a pinch of salt
110g caster sugar
raw shelled pistachio nuts, to decorate
crème fraîche, for serving

Syrup:
150g caster sugar
2 blood oranges, juiced

Preheat your oven to 160℃ and line a 20cm cake tin with baking paper.
Layer the blood orange slices on the bottom of the tin, in two layers.
Drizzle the 15ml honey over and set aside.
Add the butter, 60g honey and orange zest to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed, until light and fluffy.
Add the egg yolks one at a time, beating well between each addition.
Take the bowl from the mixer and fold in the almond flour, polenta, ricotta and orange juice. Set aside.
Add the egg white and salt to a clean bowl and beat until soft peaks form.
Gradually beat in the caster sugar until shiny.
Fold the egg whites into the ricotta mixture.
Spoon the batter onto the orange slices in the prepared cake tin.
Smooth the top and bake for 60 minutes or until a skewer comes out clean.

For the syrup:
Add the sugar and juice to a small saucepan set over medium-high heat and stir until the sugar has dissolved.
Bring to the boil and cook until you have a light syrup – about 10 minutes.

Once the cake comes out of the oven, pour the syrup over and allow to cool.
Invert the cake onto a serving plate and remove the baking paper.
Decorate with a scattering of pistachio nuts and serve with crème fraîche.

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Traditional Brandy Pudding

August 31, 2024August 31, 2024by Karen Claassen1 Comment

125g + 125g pitted dates, chopped
5ml bicarbonate of soda
250ml boiling water
115g butter, room temperature
200g sugar
2 eggs, beaten together
240g flour
5ml baking powder
2,5ml salt
100g walnuts, roasted and chopped

Sauce:
250g sugar
15ml butter
190ml water
5ml vanilla
a pinch of salt
125ml brandy

Preheat your oven to 180℃ and spray a 28cm x 20cm ovenproof dish with cooking spray. Set aside.
Add 125g dates to a bowl, sprinkle over the bicarbonate of soda and pour the boiling water over. Stir the mixture and set aside to cool.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream the butter and sugar, scrape down and with the machine running, add the eggs.
Sift the flour, baking powder and salt together and add a spoon to the mixture. Keep adding flour with the machine running at low speed.
Now add the other 125g dates and the walnuts and mix until blended.
Add the cooled date-bicarb-water and mix thoroughly.
Spoon the batter into the prepared oven dish and bake for 50 minutes.

For the sauce:
Add the sugar, butter and water into a small saucepan set over medium-high heat and stir until the sugar is dissolved and the mixture is hot.
Remove from the heat and add the vanilla, salt and brandy.
Stir the mixture until amalgamated.
Pour the sauce over the hot pudding as soon as it is taken from the oven.

Serve the brandy pudding hot with generous dollops of whipped cream.

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Carrot-Pineapple Cake

August 25, 2024August 19, 2024by Karen ClaassenLeave a Comment

625ml flour
10ml baking powder
7,5ml bicarbonate of soda
15ml ground mixed spice
5ml salt
375ml brown sugar
310ml sunflower oil
62ml smooth apricot jam
4 eggs
500ml grated carrot
1 x 440g tin of crushed pineapple, drained
125ml pean nuts, chopped

Preheat your oven too 190℃ and spray a ring tin with cooking spray. Coat the sprayed tin with dried breadcrumbs and shake out the rest. Set aside.
Sift the flour, baking powder, bicarbonate of soda, mixed spice and salt into a bowl. Set aside.
Add the sugar and oil to the bowl of a stand mixer fitter with the paddle attachment and beat on high speed for 2 minutes.
Add small amount of the apricot jam to the mixture with the machine running on medium speed.
With the mixer still running, add the eggs one-by-one.
Scrape down and mix on high speed for a minute or so.
Add the carrot, pineapple and nuts and mix on a low speed until the ingredients are well incorporated.
Take the bowl from the mixer and add the flour mixture.
Fold together until fully incorporated.
Pour the batter into the prepared baking tin and bake for 45 minutes.
Remove from the oven and allow to stand on a cooling rack for 10 minutes before inverting the cake onto a serving platter.
Cool the cake completely before icing.

Cream Cheese Icing:
60g butter, room temperature
125g cream cheese, room temperature
30ml milk
2,5ml vanilla
125g icing sugar, sifted

Beat the butter and cream cheese together until soft and fluffy, scraping down every now and then.
Keep the mixer running and drizzle in the milk and vanilla.
Add the icing sugar a spoonful at a time until you have a smooth mixture.
Spread the cream cheese icing on the cake and scatter a handful of pecan nuts over.

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Zucchini Cheese Pie

August 24, 2024August 23, 2024by Karen ClaassenLeave a Comment

500g zucchini, grated
200g feta cheese, crumbed
100g mozzarella, grated
25ml dill, chopped
15ml sliced spring onions
2 eggs
5-6 sheets filo pastry
50g butter, melted

Preheat your oven to 180℃.
Grate the zucchini into a bowl, sprinkle with salt and set aside for 20 min.
Scoop the zucchini into a clean dish towel and twist it as though you are wringing it out, to get rid of the water/moisture.
Add the zucchini, feta and mozzarella to a bowl and mix together.
Add the dill, spring onion and egg and mix thoroughly. Set aside.

Melt the butter and brush a 23cm diameter pie dish on the bottom and sides.
Lay a sheet of filo in the pie dish, allowing it to hang over the sides and brush that with butter as well.
Lay another 4-5 sheets of filo over the first one, overlapping them at different angles and brushing each with the butter.
Spoon the zucchini and cheese mixture into the filo.
Fold the pastry in and around the filling and once brush with the butter.
Bake the pie in the oven for 40 minutes or until the crust is golden brown.
Serve the pie warm or at room temperature.

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Blood Orange Cordial

August 20, 2024August 19, 2024by Karen ClaassenLeave a Comment

the zest of 3 oranges
1 litre freshly squeezed orange juice, strained
500ml sugar
4 bay leaves

Add all the ingredients to a saucepan placed over medium heat. Stir until the sugar has dissolved.
Turn the heat down to low and simmer the mixture for one hour – you want a syrupy consistency.
Cool the liquid completely and strain into a glass bottle.
Serve the cordial over ice and sparkling water.
Store in the refrigerator.

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Beef Short Ribs

August 18, 2024August 13, 2024by Karen ClaassenLeave a Comment

1kg beef short ribs
7,5ml salt
5ml pepper
30ml olive oil
3 cloves of garlic, minced
1 onion, chopped
2 carrots, chopped
50ml tomato paste
500ml red wine
500ml beef stock
4 sprigs of thyme
2 bay leaves

Preheat your oven to 160℃.
Dry the ribs and season it with the salt and pepper.
Pour the oil into a large saucepan set over high heat.
Brown the ribs in batches and set aside.
Turn the heat down to medium and add the garlic and onion. Stir-fry for 3-4 minutes.
Add the carrot and cook for another 7 minutes or so.
Add the tomato paste and cook for 2 minutes while stirring every now and then.
Now pour in the wine and beef stock and add the thyme and bay leaf.
Place the beef back into the liquid, cover with a lid and place in the oven for 3 hours.
Remove the beef from the cooking liquid.
Strain the liquid through a sieve and return it to the saucepan.
Simmer the sauce until it has reduced and thickened. Season to your liking.
Arrange the short ribs on a serving platter and spoon over the sauce.