breakfast – Page 3 – My Whisk and I

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.

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Honey and Pear Flapjacks

July 1, 2023June 25, 2023by Karen ClaassenLeave a Comment

1 egg
62ml sugar
125ml milk
15ml melted butter
250ml flour
10ml baking powder
1ml salt
3 pears, cut into 0,5cm thick slices
250ml mascarpone cream, room temperature
80ml syrup

Add the egg and sugar to a mixing bowl and whisk together.
Pour about half the milk and all of the melted butter into the bowl and whisk until amalgamated.
Sift the flour, baking powder and salt into the bowl and whisk again.
Now gradually add the rest of the milk and whisk to form a silky smooth batter.
Place a non-stick pan on medium-high heat, add a splash of vegetable oil and fry spoonfuls of the batter until golden. Flip the flapjack after three minutes and cook for another minute or so.
Add a small knob of butter to the pan and fry the sliced pear over high heat until slightly charred.
Build a stack by layering a flapjack, slice of pear, dollop of mascarpone and then repeat twice more.
Drizzle the syrup over and serve.

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Savoury Scones

June 27, 2023June 25, 2023by Karen ClaassenLeave a Comment

280g flour
10ml baking powder
2,5ml salt
2,5ml garlic flakes
60ml chives, chopped
100g butter, cubed
1 egg
62ml cream
62ml yoghurt
50g cheese, grated
egg wash: one egg yolk whisked with 15ml water

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Sift the flour, baking powder and salt into a mixing bowl.
Add the garlic flakes and chives and mix through.
Add the cubed butter and rub it into the dry ingredients with your fingertips.
Add the egg, cream, yoghurt and cheese to another bowl and mix to combine.
Add this mixture to the flour mixture and mix with a pallet knife until combined.
Lightly dust a work surface with flour and roll the dough out to a 3-4cm thickness.
Press the scones out with a 6cm biscuit cutter and place them on the prepared baking sheet.
Brush the tops with egg wash and bake in the oven for 15 minutes.
Serve immediately.

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Orange Oatmeal

June 12, 2023June 7, 2023by Karen ClaassenLeave a Comment

250ml oats, cooked
90ml butter, cubed
250ml caster sugar
finely grated zest of 2 oranges
finely grated zest of 1 lemon
juice of 2 oranges
juice of 1 lemon
segments of 2 oranges

Add the butter, caster sugar, orange and lemon zest and orange and lemon juice to a small saucepan set over medium-high heat.
Bring the mixture to a boil, turn the heat down to a simmer and cook until the sauce thickens and becomes syrupy.
Take the sauce off of the heat, add the orange segments and set aside to steep for 15 minutes.
Spoon the oatmeal into servings bowls and top with the orange and sauce.

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Balsamic Mushroom and Avocado Bagel

June 5, 2023June 3, 2023by Karen Claassen1 Comment

The quantities given is for one person.

1 bagel
15ml + 15ml butter
15ml olive oil
200g mushrooms, quartered
5ml thyme leaves
30ml + 30ml balsamic vinegar
1 avocado pear, peeled and sliced

Halve the bagel and spread it with a thin layer of butter.
Place a heavy-bottom pan on medium-high heat, place the bagel cut-side down and cook until golden and toasted. Set aside.
Keep the pan on the heat, add the other 15ml butter and olive oil and wait for it to melt and heat up.
Add the mushrooms to the pan and cook for 3 – 4 minutes.
Add the thyme and 30ml balsamic vinegar and cook until the pan is dry. Remove from the heat.
Place the bagel on a serving plate and arrange the avocado slices on top.
Spoon the mushroom on the avocado and drizzle with the remaining balsamic vinegar.
Season with salt and black pepper.
Serve immediately.

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Guava Breakfast Bowl

May 31, 2023May 29, 2023by Karen ClaassenLeave a Comment

about 500g guavas, peeled
500g sugar
granola/muesli
vanilla yoghurt

Add the sugar and 2 litres of water to a large saucepan, set over medium-high heat and stir until the sugar has dissolved.
Add the guavas, wait for the water to come to a boil and then turn dow the heat to a low simmer.
Cook for about 30 minutes.
Turn the heat off and leave the guavas in the liquid to steep overnight.
Remove the fruit from the liquid and slice into o,5cm thick slices.
Now layer granola, yoghurt and guava in a glass.
Enjoy and be healthy!

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Easy Hash Browns

May 28, 2023by Karen ClaassenLeave a Comment

1 large onion
1,2kg potato, unpeeled
100g cheddar cheese, grated
100g mozzarella cheese, grated
10ml garlic salt
60ml butter, melted

Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper.
Grate the onion and potato on the coarse side of a box grater.
Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid.
Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through.
Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter.
Spoon the mixture into the prepared baking sheet but do not compact it by pressing down.
Bake in the oven for 40 minutes, until golden brown and crispy.
Serve immediately.

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Tomato-Eggs

May 24, 2023May 18, 2023by Karen ClaassenLeave a Comment

The instructions are for one portion/person.

1 large tomato
2 eggs

Slice the ends off the tomatoes so that you have straight edges.
Place the tomato on one of the straight edges and halve it horizontally.
Cut out the flesh on the inside so that you are left with 2 tomato rings.
Place a frying pan on medium-high heat, add a splash of vegetable oil and place the tomato rings in the pan.
Cook for 2 minutes, until warm and flip around.
Now break an egg in each tomato ring, season with salt and pepper and place a lid on the pan.
Cook until the egg is set to your liking and serve at once.