potato
vegetable oil
salt
Peel the potato.
Now slice the potato with a vegetable peeler as though you are peeling an apple. Try and keep the strips as long as possible.
Place the strips in a large bowl and fill it with cold water. Soak for 30 minutes.
Drain and dry the strips on kitchen paper.
Heat some oil in a saucepan and deep-fry the potato until golden.
Sprinkle with salt and serve.
500g potatoes, peeled, cooked and mashed
60g butter, melted
1 egg yolk
Topping:
15ml horseradish
60ml mayonnaise
60ml sour cream
5ml finely grated lemon rind
300g smoked chicken, sliced
1 small bunch of chives, chopped
red grapes, halved
cucumber strips
Preheat your oven to 180℃ and line a baking sheet with aluminium foil. Spray the foil with cooking spray and set aside.
Add the mashed potato, butter and egg yolk to a mixing bowl and stir together.
Season with salt and pepper and mix again.
Divide the mixture into 8 equal portions.
Roll each portion into a ball and flatten it to a 7cm diameter disc.
Place the potato cakes on the prepared baking sheet.
Bake in the oven for 17 minutes, very gently flip them over and bake for another 17 minutes until golden.
Remove from the oven and set aside to cool.
Topping:
Add the horseradish, mayo, sour cream, lemon rind, chopped chives and a pinch of salt to a bowl and mix together.
Place the potato cakes on a serving platter.
Scoop some of the topping on the cakes and add some of the sliced chicken.
Add some more of the horseradish mixture and top with grapes and cucumber strips.
6 slices of regular sandwich bread
60ml vegetable oil
2 cloves of garlic, minced
100g grated parmesan cheese
45ml mayonnaise
salad leaves
350g crumbed chicken strips, cooked
Preheat your oven to 180℃ .
Slice each slice of bread into two triangles and roll each triangle flat with a rolling pin.
Pour the vegetable oil into a small bowl and add the garlic to it.
Brush one side of the bread triangle with the garlic oil.
Bring the two widest corners of the bread triangle together, overlap them slightly and secure with a wooden toothpick.
Place the shaped bread on a baking sheet and bake for about 8 minutes or until slightly golden but not hard.
Remove from the oven and set aside.
Add the parmesan cheese and mayonnaise to the leftover garlic oil and mix together.
Now scoop some of this mixture onto a salad leave (be generous!) and place a chicken strip on top.
Fold the salad leave so that it fits into the shaped bread slices and serve with drinks.
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.
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.
1 onion, chopped
100g chorizo sausage, chopped
2 cloves garlic, minced
1 sweet pepper, sliced
300g long grain rice
10ml smoked paprika
1,2litre chicken stock
a pinch of saffron
450g uncooked prawns
100g frozen peas
2 lemons
Place a heavy-base saucepan on medium-high heat and add some oil to it.
Add the onion and chorizo and stir-fry for 2-3 minutes.
Add the garlic and sweet pepper and cook for another 2 minutes.
Now add the rice, sprinkle over the paprika and stir to cover.
Add a pinch of saffron to the chicken stock and pour the stock into the saucepan.
Add the prawns, stir through and place a lid on. Cook for about 15 minutes or until most of the liquid has been absorbed and the rice is just tender.
Add the peas and cook for another 6-7 minutes without covering.
Season the paella with salt and lemon juice, taste and adjust the seasoning.
Serve the paella with fresh lemon slices.
Yields 4 small portions.
60ml cornstarch
125ml + 375ml milk
125ml sugar
1 lemon
ground cinnamon
crushed biscuit, to serve
Add the cornstarch to a small saucepan.
Pour in the 125ml milk and whisk the mixture until there are no lumps and it is completely smooth.
Now add the sugar and whisk again.
Add the 375ml milk once you are sure there are no lumps.
Cut two or three strips of zest from the lemon and add it to the mixture.
Place the saucepan over medium heat and stir continuously for 3-4 minutes until it thickens.
Stir and cook the mixture for another 2 minutes after the first bubbles appear.
Turn off the heat and remove the lemon zest.
Wet your moulds under running water and shake out any excess water.
Pour the not milk mixture into the moulds and refrigerate for 4-6 hours.
Unmould the puddings onto serving plates.
Sprinkle a pinch of ground cinnamon on the crushed biscuit and spoon over each pudding to serve.
80ml flour
8 chicken breasts, skin and bone removed
vegetable oil
62ml butter
25ml flour
125ml white wine
62ml milk
62ml chicken stock
125ml finely grated parmesan cheese
30ml chopped parsley
Place the chicken on a work surface and dust both sides with the flour and some salt.
Place a saucepan over medium-high heat, add some vegetable oil and brown the breasts to golden brown. Work in batches and keep the browned breasts on the side.
Add the butter and wait for it to melt.
Sprinkle the flour over the butter and stir while cooking for 2-3 minutes.
Add the white wine, milk and chicken stock and stir the mixture until smooth and thickened.
Place the chicken breasts in the sauce, cover with a lid and reduce the heat to a low simmer.
Cook for 20 minutes, turning once or twice.
Remove the lid and sprinkle the parmesan over.
Stir the sauce for another 4 minutes before taking it from the heat.
Sprinkle over the parsley and serve.
8 eggs
250ml + 60ml sugar
2,5ml salt
juice and grated zest of 4 limes
250ml whipping cream
5ml vanilla extract
Separate 4 eggs into two bowls.
Add four whole eggs to another bowl and add the egg yolks to it.
Add 250ml sugar and whisk together until incorporated.
Pour this mixture into a small saucepan.
Add the salt, lime juice and finely grated zest and stir through.
Place the saucepan over low heat and stir continuously until the curd thickens. About 10 minutes or so.
Take the mixture off the heat and strain it through a sieve.
Cover the bowl with plastic wrap and place it in the refrigerator until chilled.
Whisk the four egg whites to stiff peaks.
Add the 60ml sugar a little at a time while whisking continuously. Keep going until all the sugar is incorporated and you are left with a stiff, glossy meringue mixture.
Add this mixture to the chilled lime curd and fold through.
Whisk the cream and vanilla in a separate bowl until stiff and fold it into the curd mixture.
Spoon the mousse into serving cups and chill until needed.
1 head of cauliflower
80g butter, melted
5ml salt
Cheese Sauce:
15ml butter
15ml flour
190ml milk
125ml grated cheddar cheese
Preheat your oven to 180℃.
Remove the leaves and cut down the stem of the cauliflower so that it sits without rolling around.
Place the trimmed head on a roasting tray and brush a third of the melted butter onto the bottom section, allowing the butter to run through.
Turn the head upright and brush it all over with the rest of the butter.
Sprinkle with the salt and a few grindings of black pepper.
Now cover the roasting tray with aluminium foil and roast in the oven for 30 minutes.
Remove the foil and brown the cauliflower – about 15 minutes.
For the cheese sauce:
Add the butter to a small saucepan set over medium-high heat and allow it to melt.
Sprinkle over the flour and a pinch of salt and stir to make a paste.
Cook the butter and flour for 2 minutes while stirring, until it reaches a golden colour.
Add the milk and whisk until blended and the sauce has thickened.
Remove the saucepan from the heat and add the cheese.
Stir until melted.
Taste the sauce and adjust the seasoning to your taste.
Pour the cheese sauce over the cauliflower to serve.
My Whisk and I 