breakfast inspiration – My Whisk and I

Coconut-Banana Scrambled Eggs

February 3, 2024January 20, 2024by Karen ClaassenLeave a Comment

2 bananas
30ml butter
2 eggs
30ml coconut cream
15ml coconut oil
15ml coconut flakes
15ml almond slivers

Peel the bananas and mash the one in a bowl. Set aside.
Slice the second banana into thick slices.
Place a pan on medium-high heat and add the butter.
Fry the banana slices until caramelised and golden. Remove from the pan and set aside.
Add the eggs and coconut cream to the mashed banana and stir through.
Add the coconut oil to the same frying pan, turn the heat down to medium-low and pour in the banana mixture.
Season with salt and black pepper.
Stir/move the egg and banana around in the pan until it is set to your liking. Ideally you should start to smell the banana as it starts giving off its natural sweetness.
Spoon into a bowl and place the fried banana on top.
Scatter over the coconut flakes and almond slivers to serve.

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Poached Pear on Yoghurt

January 28, 2024January 27, 2024by Karen ClaassenLeave a Comment

1,5litres water
60ml lemon juice
a small bunch of thyme, tied together with string
6 small pears
500ml greek yoghurt
200ml honey
a handful of pistachio nuts, chopped

Prepare your poaching liquid by adding the water, lemon juice and thyme to a saucepan that is just big enough for the pears to fit in.
Peel the pears and place them, standing upright, into the liquid. Add more water if the pears are not immersed in the liquid.
Bring the poaching liquid to a boil and reduce the heat to a low simmer.
Cover the saucepan with a lid and simmer for 20 minutes.
Turn off the heat and stand the pears in the liquid for another 20 minutes.
Scoop the yoghurt onto 6 plates/bowls and place a pear on top.
Drizzle the honey over each fruit and scatter the pistachio on top.
Serve warm or cold.

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Potato Omelette

January 18, 2024by Karen ClaassenLeave a Comment

45ml olive oil
200g ham, cubed
200g potato, cooked and cubed
50g mushrooms
15ml thyme leaves
5 eggs
100ml milk
1,2ml salt
2 handfuls of croutons
250ml grated cheddar cheese

Preheat your oven to 200℃.
Add the oil to an oven friendly frying pan set over medium-high heat.
Add the cubed ham, potato, mushrooms and thyme and stir-fry until the ingredients become golden on the edges.
Add the eggs, milk, salt and a few grindings of black pepper to a bowl and whisk together.
Turn the heat down to medium and pour the egg mixture into the pan.
Cook the omelette until it sets.
Sprinkle the croutons and cheese over and bake in the oven until cooked.
Serve with a fresh salad on sliced tomato.

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Chai Overnight Oats

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

1 sachet ov chai flavoured, tea latté or 180ml chai tea
50g banana
50g oats
20g peanut butter
Toppings: sliced banana, chai seeds, almond slivers

Dissolve the sachet of powder in 180ml of boiling water and set aside.
Mash the banana with a fork.
Add the banana, oats, peanut butter, a pinch of salt and the tea to a glass jar and mix through.
Cover the jar with a lid and refrigerate overnight.
Serve your overnight oats as is or topped with sliced banana, chai seeds and almond slivers.

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Bacon Flapjacks

October 15, 2023September 14, 2023by Karen ClaassenLeave a Comment

250g bacon
1 egg
62ml sugar
62ml + 62ml milk
15ml vegetable oil
250ml flour
10ml baking powder
1ml salt

Preheat your oven to 180℃ and line a baking tray with baking paper.
Cut another piece of baking paper that is slightly larger than your baking tray and keep aside.
Lay the bacon flat on the prepared tray.
Place the extra paper on top of the bacon and another baking tray on top of the paper.
Bake in the oven for 20 minutes or until cooked to your liking.
Cool the bacon on a cooling rack and pat it dry with paper towel to remove excess fattiness.
Add the egg and sugar to a mixing bowl and whisk together by hand.
Add 62ml milk and the vegetable oil and whisk until amalgamated.
Sift the flour, baking powder and salt into the mixture and stir to combine.
Drizzle in the last 62ml milk while mixing, to form a thick, smooth batter.
Place a large frying pan on medium-high heat.
Pour in a splash of vegetable oil and wait for it to warm up.
Dip a bacon rasher into the batter and then immediately into the pan.
Fry for 3 minutes per side or until cooked and golden.
Serve the bacon flapjacks with maple syrup or honey.

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Pistachio Overnight Oats

September 26, 2023September 7, 2023by Karen ClaassenLeave a Comment

250ml milk (you may replace with any, e.g. almond)
80ml pistachio nuts
1,2ml matcha powder (for colour purposes only)
15ml maple syrup
2,5ml vanilla
a pinch of salt
125ml rolled oats
30ml chia seeds

Add the milk, pistachio nuts, matcha, syrup, vanilla and salt to a blender and blitz together.
Pour into a bowl/jar and add the oats and chia seeds.
Cover and shake/stir to mix and combine.
Refrigerate for 6-8 hours.
Remove the oats from the refrigerator 30 minutes before eating.

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Breakfast Puffs

September 3, 2023August 18, 2023by Karen ClaassenLeave a Comment

140g flour
12,5ml baking powder
1,2ml salt
a pinch of smoked paprika
100g mature cheddar cheese, grated
250ml milk
1 egg

Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray.
Sift the flour, baking powder, salt and paprika into a mixing bowl.
Add the grated cheddar and mix through.
Add the milk and egg to a jug and whisk together.
Add the milk mixture to the flour mixture and mix together to form a batter.
Spoon the batter into the muffin tin and bake for 15 minutes.
Serve warm or at room temperature.

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Cheese Crinkle Pie / Borek

August 1, 2023June 28, 2023by Karen ClaassenLeave a Comment

1 box phyllo pastry
125g butter, melted
300g feta cheese, crumbled
200ml sour cream
3 eggs
100ml milk
30ml black sesame seeds

Preheat your oven to 180℃ and brush a 18cm x 26cm ceramic dish with melted butter.
Crinkle together two sheets of phyllo pastry by folding them like an accordion. Place them against the longer side of the dish.
Repeat with the remaining pastry and keep stacking the crinkled sheets until the dish is filled and you have no phyllo left.
Take a butter knife and open up/space the crinkles of the pastry evenly within the dish.
Place the pastry in the oven and bake for 10 minutes.
Remove from the oven and drizzle over the melted butter.
Put the dish back into the oven and bake for another 10 minutes.
Crumble the feta in to a bowl and set aside.
Add the eggs and sour cream to another bowl, whisk together and pour over the feta.
Add the milk and whisk everything together.
Pour the mixture evenly over the stacked phyllo sheets and sprinkle the sesame seeds over.
Nudge the side of the pastry with a spatula to distribute the custard evenly on the sides of the dish.
Bake the pie for 40 minutes and serve immediately.

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Turkish Egg Brunch

July 22, 2023June 26, 2023by Karen ClaassenLeave a Comment

This is my take on the spicy Turkish Eggs – spicy but with a zippy herby sauce to balance the heat. The ingredients/sauces are enough to feed one person.

Red Sauce:
60g butter, cubed
10ml finely chopped red chilli
1,2ml ground cumin

Green Sauce:
125ml measuring cup, tightly packed with parsley
1 clove of garlic, minced
one quarter of a red onion, finely chopped
a pinch of salt
30ml olive oil
20ml red wine vinegar

3 eggs
cocktail tomatoes
baby spinach leaves
radish, sliced
cucumber, finely diced

For the Red Sauce:
Add the butter to a pan set over medium-high heat and allow it to melt.
Swirl the butter in the pan for 2 minutes while it bubbles away.
Pour it into a small heatproof bowl and add the chilli and cumin.
Stir through and leave to develop the flavours.

For the Green Sauce:
Chop the parsley very fine and add it to a small bowl.
Add the rest of the ingredients and stir through.
Set aside to develop the flavours for about 15 minutes.

Fry the eggs sunny side up.
Arrange the tomato, spinach, radish and cucumber around the egg.
Drizzle the red and green sauce over the plate and serve immediately.

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Breakfast Pide

July 20, 2023May 17, 2023by Karen ClaassenLeave a Comment

Bread:
330ml warm water
5ml salt
5ml sugar
10ml instant yeast
750ml bread flour

Filling:
blanched spinach
red onion, sliced
tomato, chopped
grated mozzarella cheese
poached egg
sesame seeds

For the bread:
Add the water, salt, sugar and yeast to the bowl of a stand mixer fitted with the dough hook.
Stir until the sugar has dissolved and leave to stand for 10 minutes.
Add the bread flour and mix on low speed to form a dough.
Turn the speed up to medium and mix/knead for 5 minutes. You will be left with a soft but slightly sticky dough.
Place the dough in a clean, oiled bowl, cover with a clean tea towel and leave to rise for 1-2 hours or until doubled in size.
Preheat your oven to 240℃ and line a baking sheet with baking paper.
Dust a work surface with flour and divide the dough into 6 equal portions.
Roll the dough into a 10cm diameter circle with a rolling pin.
Place the dough rounds on the baking sheet and brush all over with olive oil.
Top the dough with some of the spinach, mozzarella, tomato and red onion, leaving a 1cm border on the outside edge.
Scatter the border of the dough round with sesame seeds and break an egg in the centre.
Bake in the oven for 13 minutes.
Serve warm.