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Croissant Bake

by Karen ClaassenLeave a Comment on Croissant Bake
Croissant Bake

4 eggs
5ml vanilla
80ml sugar
500ml milk
125ml cream
5ml ground cinnamon
30ml butter
6 large croissants, halved
icing sugar
fresh berries

Preheat your oven to 180℃.
Place a 24cm cast iron pan in the oven for 10 minutes.
Add the eggs, vanilla and sugar to a mixing bowl and whisk together.
Pour in the milk and cream and add the cinnamon. Whisk to incorporate.
Remove the pan from the oven, add the butter to it and swirl it around to coat the bottom and sides of the pan.
Pack the croissant halves, cut-side down into the pan and pour the egg mixture over it.
Cover the pan with aluminium foil, place it back into the oven and bake for 20 minutes.
Remove the foil and bake for another 20 minutes.
Remove the pan from the oven and allow it to stand for 10 minutes.
Sieve some icing sugar over the croissant bake and scatter over fresh berries.
Serve while warm.

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Roasted Pumpkin Stew

by Karen ClaassenLeave a Comment on Roasted Pumpkin Stew
Roasted Pumpkin Stew

30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
15ml sugar
5ml ground cinnamon
10ml salt
1kg beef chuck, cut into 3cm pieces
1 x 385g tin of chopped tomatoes
250ml beef stock
1 small pumpkin, 500g cubed and the rest cut into wedges
15ml cornflour
1 x tin coconut milk

Preheat your oven to 180℃ and line a roasting tin with baking paper.
Place large saucepan over medium-high heat, add the vegetable oil and onion and cook until the onion is soft.
Add the garlic and stir-fry for one minute.
Add the sugar, cinnamon and salt and stir through.
Now add the beef cubes, chopped tomatoes and beef stock and bring to a simmer. Gently cook the meat for 40 minutes, stirring occasionally.
Add the pumpkin wedges to the roasting tin and brush vegetable oil all over. Season with salt and pepper.
Roast the wedges for 15 minutes, flip them over and roast for another 15 minutes. Remove from the oven and keep warm.
Add the cubed pumpkin to the saucepan and simmer for another 20-30 minutes until beautifully soft.
Mix the cornflour with 45ml of the coconut milk and drizzle the mixture into the saucepan.
Pour in the rest of the coconut milk and simmer for another 5 minutes.
Serve the pumpkin stew on steamed rice with a wedge of roasted pumpkin on top.

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Porky Belly Cubes

by Karen ClaassenLeave a Comment on Porky Belly Cubes
Porky Belly Cubes

1 kg pork belly, skin removed and cut into 5cm cubes
2 cloves of garlic, minced
5ml red chilli flakes
60ml soy sauce
60ml apple cider vinegar
30ml brown sugar
15ml sesame oil
1,2ml salt
15ml sesame seeds
15ml chives, finely chopped

Add the garlic, chilli flakes, soy sauce, vinegar, brown sugar, sesame oil and salt to a large mixing bowl and whisk together.
Add the pork belly cubes, mix to coat and cover with plastic wrap. Refrigerate for an hour.
Preheat your oven to 190℃ and line an oven tray with baking paper.
Arrange the cubed meat on the prepared tray, spacing the meat evenly.
Bake in the oven for 30 minutes.
Turn each of the cubes over and place it back in the oven for another 30 minutes – do take cake not to burn the meat – place a sheet of aluminium foil over the baking tray if it is brown enough.
Remove the pork from the oven and sprinkle over the sesame seeds and chives.

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Chicken Lollipops

by Karen ClaassenLeave a Comment on Chicken Lollipops
Chicken Lollipops

9 chicken drumsticks
700g potato, about 5 potatoes
45ml chives, chopped
10ml salt
15ml chicken spice
80g mozzarella cheese, grated
3 eggs
250ml breadcrumbs
sunflower oil for frying

Place the chicken in a large saucepan, cover with stock and cook until the meat falls off the bones. Separate the meat and bones but keep the bones. Set aside.
Cook the potato in salted water until soft and mash until smooth.
Add the chicken meat and potato to a mixing bowl and then add the chives, salt, chicken spice and mozzarella and mix until well blended.
Divide the mixture into 9 equal portions.
Scoop most of one portion (it is quite a big handful!) into your hand, place the end of the chicken bone into the centre with about two thirds of it sticking out, scoop up the rest of the portion of meat and potato and squeeze it together and around the bone with both hands until it sticks.
Place this shaped lollipop on a baking tray and proceed to shape the rest.
Now whisk the eggs together in a shallow bowl and place the breadcrumbs in another.
Dip each of the lollipops in the eggs and then cover with breadcrumbs. Set aside.
Warm the oil in a saucepan and fry the chicken lollipops until golden and crispy on the outside.


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Cinnamon Rolls

by Karen ClaassenLeave a Comment on Cinnamon Rolls
Cinnamon Rolls

125ml milk
5ml instant yeast
5ml sugar
830ml flour
7,5ml baking powder
7,5ml salt
190ml yoghurt
1 egg

Cinnamon paste:
113g butter, melted
310ml brown sugar
30ml ground cinnamon
a pinch of salt

Icing:
30ml cream cheese, room temperature
1,2ml almond extract
1,2ml vanilla
a pinch of salt
250ml icing sugar, sifted
30ml milk

Warm the milk until tepid and pour it into a small bowl.
Sprinkle the yeast and sugar over, stir to dissolve and set aside until bubbly.
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the dough hook and mix together.
Add the yoghurt and egg to a small bowl and whisk together.
Add the milk mixture and yoghurt mixture to the mixing bowl and mix on medium speed until a ball of dough forms.
Place the dough in an oiled mixing bowl, cover with a tea towel and leave to rise for about 2 hours.
Lightly oil a clean work surface. Roll the dough on the oiled surface until it is a large rectangle.
Mix the butter, sugar, cinnamon and salt in a bowl and spread it evenly over the dough rectangle – spread it right to the edges.
Roll the long side of the dough up and cut rolls from it: divide the roll in half; divide the two half in half; etc.
Grease a 22cm round cake tin and place the rolls cut side up in it. Cover and set aside to rise for an hour or refrigerate overnight.
Preheat your oven to 190℃.
Bake the rolls for 25 minutes before removing and placing it on a cooling rack.
Add the cream cheese, almond essence, vanilla and salt to a small bowl and whisk together.
Now add the icing sugar and stir through.
Add the milk a little at a time so that the mixture is thick.
Drizzle the icing over the rolls while warm.

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Pear and Honey Cake

by Karen ClaassenLeave a Comment on Pear and Honey Cake
Pear and Honey Cake

3 pears
125ml sugar
45ml water
220g butter
340g honey
190ml cultured buttermilk
3 eggs
150g sugar
5ml vanilla
300g flour
10ml baking powder
5ml ground cinnamon
2,5ml ground mixed spice
10ml salt

Preheat your oven to 170℃ and spray the sides of a fixed-bottom cake tin with cooking spray.
Peel the pears and slice them into 8 wedges each.
Arrange the wedges on the bottom of the cake tin and set aside.
Add the sugar and water to a small saucepan set over medium heat.
Do not stir but swirl the mixture from time-to-time until you have a caramel.
Remove from the heat and pour the syrup over the pear wedges in the cake tin. Set aside.
Add the butter to a small saucepan set over medium heat and gently simmer it for 5 minutes or so.
Pour the browned butter into a large mixing bowl and add the honey, buttermilk, eggs, sugar and vanilla. Whisk the mixture together.
Now sift in the flour, baking powder, cinnamon, mixed spice and salt. Mix until you have a smooth batter.
Pour the cake batter onto the pears wedges and bake in the oven for 1 hour.
Remove the cake from the oven and invert it onto a plate – leave the upturned cake tin for a few minutes before removing it.
Serve the cake with a dollop of cream, ice cream or yoghurt.

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Seafood Bake

by Karen ClaassenLeave a Comment on Seafood Bake
Seafood Bake

400g prawns, shelled and deveined
450g hake medallions (hake cut into more or less 3cm x 3cm)
500g seafood and fish mix
60g butter
4 cloves of garlic, minced
125ml white wine
10ml salt
125ml cream
1 lemon, zest grated

Topping:
1 x 200g box of KIPS, Bacon Flavoured Biscuits or any other savoury cracker
30g butter, melted
125ml grated parmesan cheese

Preheat your oven to 200℃ and place all of the seafood in a large oven dish. Flatten/spread out as evenly as possible. Set aside.
Add the butter to a small saucepan set over medium-low heat and allow it to melt.
Add the garlic and stir-fry for one minute.
Add the wine, turn the heat up to high and simmer rapidly until only half the original liquid remains.
Add the salt, a few good grindings of black pepper, the cream and the lemon zest.
Turn the heat down to a low simmer for 30 seconds or so, remove from the heat and pour over the seafood.
Mix through so that the seafood is coated in the sauce.
Place in the oven and cook for 12 minutes.
Crush the biscuits finely and add it to a mixing bowl.
Pour over the melted butter and add the parmesan cheese.
Remove the baking dish from the oven and evenly scatter the mixture over.
Return the seafood to the oven, turn the heat up to 240℃ and bake until golden.
Serve with charred lemon to squeeze over.

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Milk Jelly Clementines

by Karen ClaassenLeave a Comment on Milk Jelly Clementines
Milk Jelly Clementines

3-5 clementines
28g powdered gelatine
375ml milk
60ml sugar

Peel the clementines and bead them onto a chopstick – you need something that will keep them atop each other.
Place them in a container that allows about 1cm on the diameter.
You may ‘stabilise’ the clementines with two horizontal dowels so that you can pour the gelatine mixture around it.
Add the gelatine, milk and sugar to a small saucepan and warm over medium heat, stirring until the sugar and gelatine has dissolved.
Pour around the oranges and leave to cool before refrigerating until set.
Place the container in a bowl with very hot water for 30 seconds and immediately invert onto a chopping board.
Slice and serve.


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Cauliflower Three-Cheese

by Karen ClaassenLeave a Comment on Cauliflower Three-Cheese
Cauliflower Three-Cheese

1kg cauliflower florets (2 small heads)
45ml olive oil
60g butter
60ml flour
250ml milk
250ml cream
2,5ml salt
250ml + 125ml grated cheddar cheese
125ml + 125ml grated gruyère cheese
60ml + 60ml grated parmesan cheese

Preheat your oven to 200℃ and line a roasting tin with baking paper.
Spread the cauliflower florets out in the tin, drizzle with the olive oil and season with salt and pepper.
Roast in the oven for 20 minutes, remove and set aside.
Turn your oven down to 180℃.
Add the butter to a small saucepan set oven medium-high heat and allow it to melt.
Add the flour and stir to cook for 2-3 minutes.
Pour in the milk while whisking for at least one minute. Keep stirring until the sauce has thickened.
Turn off the heat and add the salt.
Add the 250ml cheddar, 125ml gruyère and 60ml parmesan a handful at a time and stir vigorously until melted before adding more cheese. Keep going until all the cheese has been incorporated.
Add the roasted cauliflower to the sauce and stir to coat.
Now pour the mixture into a 28cm x 21cm ceramic dish and scatter over the remaining 125ml cheddar, 125ml gruyère and 60ml parmesan.
Bake the cauliflower cheese in the oven for 30 minutes.
Serve as a side dish to any meat or as a comfort-bowl-of-goodness on its own.

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