casual eating – My Whisk and I

Quick Beef Sliders

November 19, 2023October 27, 2023by Karen ClaassenLeave a Comment

1 tray of small hamburger/hotdog rolls
horseradish
200g mozzarella cheese, sliced
300g roast beef, sliced
1 jar caramelised onions
150g gruyère cheese, grated
30ml butter, melted
2,5ml garlic flakes
30ml poppy seeds

Preheat your oven to 180℃ and line a roasting tin with aluminium foil.
Slice the rolls in half horizontally and remove the top section.
Place the bottom half of the rolls in the lined roasting tin. Pack the rolls tightly together, touching.
Spread some horseradish over the bottom halves.
Now lay the mozzarella slices on top.
Cover the mozzarella with an even layer (or two or three) of sliced beef.
Spread a layer of caramelised onion on top and sprinkle over the grated cheese.
Place the top half of the rolls on top.
Mix the melted butter and garlic flakes in a small bowl and brush the rolls.
Sprinkle over the poppy seeds and cover the roasting tin with aluminium foil.
Bake in the oven for 20 minutes.
Remove the foil and bake another 10 minutes.
Serve the sliders warm.

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Whipped Feta Salad

September 9, 2023August 29, 2023by Karen ClaassenLeave a Comment

200g + 50g feta, crumbled
100ml milk
350g cherry tomatoes, halved
1 small cucumber, diced
a handful of basil, chopped
half an onion, finely chopped
30ml balsamic vinegar
30ml olive oil
20g pine nuts, toasted

Crumble the feta into a blender’s cup and add half the milk.
Blitz with an immersion blender until it becomes emulsified – add the rest of the milk a little at a time, aiming for a creamy consistency that will sit on a plate.
Crumb the 50g feta into the whipped feta and spread on a serving plate.
Add the halved tomatoes, cucumber, basil and onion to a mixing bowl and pour over the balsamic, olive oil and salt and pepper.
Mix together and spoon on to the whipped feta.
Scatter over the toasted pine nuts and a few extra basil leaves.

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Pizza Rolls

March 3, 2023March 2, 2023by Karen ClaassenLeave a Comment

2 x 400g puff pastry rolls, thawed
400ml tomato sauce for pizza
400g sandwich ham, sliced into squares
200g salami, sliced
200g green olives, halved
a handful of basil leaves
500g mozzarella cheese, grated
egg-wash: 1 egg yolk + 15ml water, whisked together

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface.
Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together.
Spread the tomato sauce over the entire pastry.
Scatter the ham, salami and olives evenly over the tomato sauce.
Arrange the basil leaves across the surface and top the entire pizza with the grated cheese.
Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry.
Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet.
Brush the top and sides of the rolls with the egg-wash.
Bake the pizza rolls for 25 minutes until oozy and golden.
Serve immediately.