Uncategorized – Page 41 – My Whisk and I

Rum and Raisin Rusks

November 23, 2022by Karen ClaassenLeave a Comment

500ml buttermilk
750ml water, lukewarm
125ml dark rum
100g raisins
200g butter, melted
5ml mixed spice
20g instant yeast
100g brown sugar
5ml salt
5ml bicarbonate of soda
5ml vanilla
1,75kg flour

Spray two large loaf tins (or a baking tray) with cooking spray. Set aside.
Add the buttermilk, water, rum, raisins, melted butter, mixed spice and instant yeast to a large mixing bowl and stir together.
Allow to stand until the yeast starts to dissolve and forms bubbles on the surface.
Add the sugar, salt, bicarb and vanilla and mix together.
Add two-thirds of the flour and stir through until combined.
Add more flour, mix some more, and repeat until the mixture comes together to form a workable dough. Do not add more flour once it looks workable. The dough will and must be sticky!
Lightly grease a large bowl, place the dough in it and cover with a tea towel. Allow to prove for 1 hour or until doubled in size.
Preheat your oven to 180℃.
Shape the dough into even portions, roll into balls and pack them tightly into the prepared loaf tins.
Cover with a tea towel and prove again until doubled in size. About 45 minutes.
Bake the rusks for 40 minutes, remove from the oven and allow to cool until it is cold enough to handle comfortably.
Gently separate the rusks, cut each in half in its length and place them on a baking sheet.
Turn your oven temperature down to 100℃ and dry out the rusk for 5-6 hours.
Store your rusks in a glass container.

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Melting Moments

November 21, 2022November 20, 2022by Karen Claassen1 Comment

250g butter, room temperature
60g caster sugar
2,5ml vanilla
260g flour
35g cornflour
a pinch of salt

Preheat your oven to 160℃ and line a baking sheet with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light and fluffy.
Add the vanilla, flour, cornflour and salt and mix until a very soft dough is formed.
Scoop the mixture into a piping bag fitted with a 1cm star nozzle and pipe 3cm diameter rosettes onto the prepared baking sheet. Space them well apart as they do spread when baking.
Bake in the oven for 13 minutes.
Cool the biscuits on the tray and store in a glass container.
Yields about 25 biscuits but the recipe can easily be doubled.

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Mini Cordon Bleu Fingers

November 20, 2022by Karen ClaassenLeave a Comment

10 sheets rice paper
10 slices ham
200g mozzarella cheese, cut into 1cm logs that are about 6cm long
250ml panko bread crumbs
2 eggs
vegetable oil for frying

Lay the rice sheets in water for one minute to soften.
Place a rice paper sheet on a work surface and top with a slice of ham.
Place the cheese on the ham and fold the rice paper over. Roll up into a cylinder.
Whisk the egg together in a shallow dish and add the bread crumbs to another shallow dish.
Dip the rice paper rolls into the egg and cover with the bread crumbs.
Place a saucepan on medium-high heat and add 1cm oil.
Fry the rolls until golden and crisp.
Serve with a dipping sauce.

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Tabbouleh Salad

November 18, 2022November 17, 2022by Karen Claassen1 Comment

250g uncooked spelt
4 medium tomatoes, very finely chopped
1 English cucumber, very finely chopped
2 bunches parsley, very finely chopped
12 mint leaves, very finely chopped
4 green onions, white and green parts, thinly sliced
45ml lemon juice
45ml olive oil
salt and pepper

Prepare the spelt according to instructions and drain.
Add the spelt and all the chopped vegetables and herbs to a mixing bowl.
Drizzle over the lemon juice and olive oil and season with salt and pepper.
Mix through and serve.

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Sesame Halloumi with Honey Drizzle

November 16, 2022November 16, 2022by Karen ClaassenLeave a Comment

500g halloumi
75g sesame seeds
75g flour
30ml honey
10ml lemon juice
vegetable oil

Slice the halloumi into fingers
Add the sesame seeds to a shallow bowl and the flour to another.
Roll each piece of cheese in the sesame seeds, pressing down to make them stick.
Now press them into the flour to coat and place them on a plate.
Add the honey and lemon juice to a small bowl and whisk together.
Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot.
Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly.
Drizzle the warm fingers with the honey dressing and serve.

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Chocolate Parfait with Fresh Berries

November 15, 2022November 14, 2022by Karen ClaassenLeave a Comment

A parfait is a cream-based, frozen dessert. The difference between and ice cream and parfait is that an ice cream has air whipped into it while it freezes and a parfait has air whipped into it and only then is it frozen!! It is a bit of a cheffy dessert but follow the instructions closely and you are guaranteed a very popular dessert!!

160g dark chocolate, chopped (I use DeVilliers chocolate that has a 70% cocoa solid content!!)
6 egg yolks (make meringue/pavlova with the whites)
250g caster sugar
30ml cocoa powder
400ml double cream

300g fresh berries
30ml icing sugar

Prepare a 20cm x 11cm loaf tin by lining it with baking paper.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow the chocolate to melt completely.
Take it from the heat and set aside to cool slightly but leave the saucepan of water at a very low simmer.
Add the egg yolks and sugar to a mixing bowl and beat together until combined.
Pour the egg mixture into the cooled melted chocolate and put the bowl back over the saucepan with simmering water.
This is the tricky part: Beat the mixture with an electric whisk for 3 minutes until the sugar has dissolved completely and you are left with a very thick mixture. You have to keep beating the mixture or the egg will cook or even worse, the chocolate will seize!! Dont despair….if you whisk continuously the mixture will be fine.
Remove from the heat and sift in the cocoa powder. Fold in with a metal spoon.
Pour the cream into a clean mixing bowl and whip to soft peaks.
Fold the cream into the chocolate mixture in three batches.
Pour the mixture into the prepared loaf tin, cover with plastic wrap and freeze overnight.
Remove the parfait from the freezer about 20 minutes before you want to serve it. Turn it out onto a serving platter, remove the paper and heap the berries on top.
Sift with icing sugar to serve.

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Goat Cheese Risotto

November 14, 2022by Karen ClaassenLeave a Comment

This recipe feeds 6 adults as a main or 8-10 as a starter.

2l chicken/vegetable stock

45ml butter
45ml olive oil
1 onion, finely diced
2 cloves of garlic, minced
400g arborio rice
150ml white wine
200g goat cheese
250g parmesan cheese, grated plus extra for serving

Pour the chicken stock into a saucepan, bring to a boil and then turn the heat down to a low simmer.
Add the butter and olive oil to a large, wide saucepan set over medium-high heat and wait for the pan to heat up.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the rice and stir to coat with the butter and oil. Fry the rice for at least 2 minutes.
Pour in the wine and keep stirring until the liquid has evaporated.
Add about half a cup/two soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite.
Remove from the heat and stir in the parmesan cheese.
Crumb half of the goat cheese into the mixture and stir through.
Slice the other half of the goat cheese into wheels and brûlée with a blow torch until charred.
Place the goat cheese on the risotto, add some extra butter and serve immediately.

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Chocolate Brownie Biscuits

November 11, 2022November 10, 2022by Karen ClaassenLeave a Comment

These biscuits have a crackly crust and a heavenly chewy, fudge centre and will become one of your favourite chocolate treats! Make sure to bake these with a good quality chocolate with at least 70% cocoa solids.

220g dark chocolate, finely chopped (I used coffee flavoured chocolate, you don’t have to but do make sure that your chocolate has at least 70% cocoa solids)
90ml butter, melted
190ml brown sugar
62ml white sugar
2 eggs
190ml flour
60ml cocoa powder, sifted
10ml espresso coffee powder
1,2ml salt

Preheat your oven to 180℃ and line 2 baking sheets with baking paper.
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water. Stir every now and then until the chocolate is melted and the mixture has amalgamated. Take the bowl from the heat and set aside.
Add the eggs, brown sugar and white sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat the mixture together at high speed for 3 – 4 minutes.
Turn the mixer speed down to low and pour in the chocolate mixture with the machine running.
Add the flour, sifted cocoa powder, baking powder and salt to a mixing bowl and stir together until well mixed.
Remove the mixing bowl from the stand mixer and add the dry ingredients. Fold through with a spatula.
Spoon about 15ml of the batter onto the prepared baking sheet, leaving room for the biscuits to spread.
Bake for 10 minutes.
Cool the biscuits on the baking sheet before storing/serving.

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Bran and Coconut Rusks

November 9, 2022November 9, 2022by Karen Claassen1 Comment

I find few things as comforting as a full jar of rusks. It makes for the perfect breakfast with a cup of tea, it serves as a convenient snack in between meals and most of all, I feel that I have provided and put on display, a healthy and delicious snack.

I cut my rusks quite thin – literally like fat fingers! – as my one daughter eat these as one would biscotti!

The recipe makes about 90 pieces which keep for two months in other homes, not in mine!

500g butter

375ml brown sugar

1kg self raising flour

15ml baking powder

10ml salt

500ml digestive bran

500ml desiccated coconut

100ml sunflower seeds

500ml buttermilk

2 eggs

Preheat your oven to 190℃.

Melt the butter in a small saucepan, add the sugar and stir occasionally so that the sugar dissolves. Take off the heat and put aside.

Sift together the flour, salt and baking powder in a large mixing bowl.

Add the bran, coconut and sunflower seeds and give the ingredients a stir through.

Add the slightly cooled butter and sugar mixture and mix well with a spatula.

In a separate jug, whisk together the eggs and buttermilk.

Add the wet ingredients to the dry ingredients and give the mixture another good stir through.

Spray/grease 2 standard roasting trays or baking tins of similar size.

Divide the mixture between the two trays and press firmly down in the trays.

Bake for 50 minutes until golden brown.

You will now be left with what looks like two pans of sheet cakes. Let them cool for 10 minutes after removing them from the oven and then take them out of the roasting trays. Let them cool completely.

Now turn your oven onto 50℃.

Slice into finger sized rusks and pack them half a centimetre apart on a flat baking sheet so that the warm air from the oven can circulate in between and dry your rusks evenly.

It depends on the weather, but I usually dry mine for about 3 hours.

Cool completely and proudly pack the rusks into a beautiful glass jar, and put on display in your kitchen.

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Matcha Fudge

November 7, 2022November 6, 2022by Karen ClaassenLeave a Comment

170ml condensed milk
30ml matcha powder
360g white chocolate, chopped
2,5ml salt
2,5ml vanilla

Prepare a 20cm x 20cm baking tin by lining it with baking paper.
Pour the condensed milk into a small saucepan and sift the matcha powder over it.
Place the saucepan on a low heat and stir until the mixture is hot.
Add the white chocolate, salt and vanilla.
Turn the heat down to the lowest setting and stir continuously until the chocolate has melted completely.
Pour the mixture into the prepared tin and leave to cool completely.
Refrigerate the fudge for 3 hours or longer.
Slice the fudge and sift over some matcha powder.