delicious – Page 36 – My Whisk and I

Chocolate Soufflé

September 14, 2022September 13, 2022by Karen ClaassenLeave a Comment

This recipe makes 6 individual soufflés.

50g butter, melted
140g chocolate, chopped
30ml sour cream
10ml vanilla
4 eggs, separated
2 egg whites
a pinch of cream of tartar
a pinch of salt
45ml sugar

Preheat your oven to 200℃.
Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bowl from the heat, add the sour cream and stir through.
Add the vanilla and stir through.
Now add the egg yolks, one at a time and stir to combine. Set aside.
Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form.
Add the sugar a teaspoonful at a time while whisking continuously.
Fold a third of the egg white mixture into the chocolate with a metal spoon.
Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture.
Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well.
Bake the soufflés for 12 minutes.
Dust with icing sugar and serve immediately.

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Chinese Flatbread

September 13, 2022September 12, 2022by Karen ClaassenLeave a Comment

Also called Scallion Flatbread or Green Onion Flatbread, these tiny breads are flaky with a crispy outside and wonderfully soft inside. Easy and very straightforward to make!

250g flour
160g HOT water
sunflower oil

30ml sunflower oil
30ml flour
2,5ml salt
40g green onion/scallion, chopped

Add the flour to a mixing bowl and pour in the hot water. Stir with a spatula/spoon until no more flour can be seen.
Combine the mixture into a rough-looking dough with your hands.
Cover the dough with plastic wrap and set aside for 15 minutes.
Uncover and knead by hand until it becomes smooth.
Rub a thin layer of oil over the dough as well as on the work surface.
Roll the dough into a rectangle of about 43cm x 33cm.
Add the 30 ml sunflower oil, flour and salt tot a small mixing bowl and mix together.
Brush the mixture over the rolled dough and sprinkle the green onion over.
Roll the dough, from the short side, into a log that is not too tight.
Cut into 4 equal pieces.
Stand a piece on its cut side, press it down with your hand to flatten slightly and then roll out into a 13cm diameter circle. Repeat with the remaining 3 pieces of dough.
Place a frying pan over medium heat and pour a small amount of oil into it.
Wait for the pan to heat up and place the breads in the pan if you can fit all of them. You may also cook 2 breads at a time if space is a problem.
Place a lid on the pan and cook the flatbread for 3 minutes.
Flip them over and cook for another 2 minutes until done.
Serve while warm.

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Soufflé Omelette

September 12, 2022September 11, 2022by Karen ClaassenLeave a Comment

3 eggs, separated
salt and pepper
15g + 15g parmesan, grated
a handful of chives, chopped
15g butter

Separate the eggs into two large mixing bowls.
Add a generous pinch of salt and a few grindings of pepper to the yolks. Whisk together and set aside.
Whisk the egg whites until firm, glossy peaks form.
Add half of the egg whites to the yolks and stir well until the whites are thoroughly combined and you have a looser consistency.
Mix in 15g of the parmesan as well as the chives.
Now add the remaining egg whites and gently fold the mixture together until well combined.
Place a frying pan over medium heat and add the butter. Allow to melt and bubble.
Pour the egg mixture into the pan and spread the mixture with a spatula. Smooth the surface as well.
Cover the pan with a lid and cook until the top is just set – about 2-3 minutes.
Remove the lid and scatter the remaining 15g of parmesan on top and cook for another minute.
Slice the omelette out of the pan onto a serving plate and fold the omelette over on itself.
Serve immediately.

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Saucy Udon Noodles

September 8, 2022September 7, 2022by Karen ClaassenLeave a Comment

The recipe makes one large portion but may be doubled as needed.

Sauce:
30ml cornstarch
125ml water, room temperature
60ml soy sauce
45ml honey
15ml lemon juice
2,5ml sesame oil

200g udon noodles
100g mushrooms, pan-fried
cucumber cut into thin “sticks”
radish cut into thin “sticks”

Ensure that the mushrooms are cooked and the cucumber and radish have been sliced and prepped.

For the sauce:
Add the cornstarch to a small mixing bowl and add just enough of the 125ml water to dissolve the cornstarch. Stir briefly.
Add the rest of the water, soy, honey, lemon juice and sesame oil and whisk together until fully incorporated.
Place a pan on medium heat, add the sauce and simmer for 2-3 minutes while stirring continuously.
Remove the sauce from the heat as soon as it thickens – it is going back on so simply pull it away.

Cook the noodles according to packet instructions.
Place the sauce back on the heat and add the noodles.
Stir for about a minute so that the noodles absorb some of the sauce.
Spoon the noodles and any sauce into a serving bowl and arrange the mushroom, cucumber and radish on the noodles.
Serve immediately and slurp away!!

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Condensed Milk Brownies

September 7, 2022by Karen ClaassenLeave a Comment

1 x 385g can of condensed milk
60g butter, softened
190ml sugar
10ml vanilla
2 eggs
125ml flour
125ml cocoa powder, sifted
1,2ml salt
80g dark chocolate, finely chopped
80g dark chocolate, chopped
a handful of pistachio nuts

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the condensed milk, butter and sugar to a large mixing bowl and cream together with a hand-held mixer, until smooth.
Add the vanilla and eggs and mix for another minute.
Now add the flour, cocoa powder and salt and mix again on low speed.
Add the chopped chocolate and stir through with a spatula.
Pour the batter into the prepared baking tin and bake for 45 minutes.
Remove from the oven and cool in the baking tin.
Add the 80g chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt.
Drizzle the chocolate over the brownies and sprinkle the pistachio nuts on top.
Slice and serve.

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Peanut-Corn Polenta

September 6, 2022September 5, 2022by Karen ClaassenLeave a Comment

2,5ml curry powder
2,5ml turmeric
2,5ml ground ginger
2,5ml onion seeds
2,5ml ground coriander
2,5ml ground cinnamon
83ml peanuts
3-4 corn cobs, kernels shaved off or 350g frozen corn kernels, defrosted
500ml (2x tins) coconut milk
500ml chicken/vegetable stock
2,5ml salt
250ml quick-cook polenta
a handful of parsley, chopped

Place a frying pan on medium heat and add about 45ml vegetable oil to it.
Add the curry powder, turmeric, ginger, onion seeds, coriander and cinnamon and cook while stirring, for about 2 minutes.
Now add the peanuts and stir them around in the spices for about a minute.
Add the corn kernels and stir-fry for another 3 minutes or so. Remove from the heat and set aside.
Pour the coconut milk and chicken stock into a saucepan and bring to a boil.
Add the salt.
Gradually whisk in the polenta, making sure there are no lumps.
Simmer, stirring constantly for about 5 minutes, until thick.
Stir half of the corn kernel mixture into the polenta.
Spoon on to a serving dish, spoon the rest of the corn on top and scatter with parsley.

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Sesame Cauliflower

September 5, 2022September 4, 2022by Karen ClaassenLeave a Comment

1 head of cauliflower (about 650-700g), cut into florets
125ml bread flour
190ml water
310ml panko breadcrumbs

Sauce:
Slurry: 30ml cornstarch and 30ml water
45ml soy sauce
15ml lemon juice
60ml honey
15ml sesame oil
2,5ml ground ginger
250ml water

3 stalks of green onion, sliced
a handful of sesame seeds

Preheat your oven to 220℃ and line a baking sheet with baking paper.
Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside.
Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth.
Add the breadcrumbs to another bowl.
Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs.
Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.

For the sauce:
Prepare a slurry by whisking the cornstarch and water together. Keep aside.
Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together.
Pour in the slurry while whisking continuously.
Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then.
Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce.
Serve with a scattering of green onions and sesame seeds.

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Honey Mustard Chicken

September 1, 2022August 31, 2022by Karen ClaassenLeave a Comment

6 chicken breasts, skin and bone removed
30ml vegetable oil
5ml salt
2,5ml garlic powder
2,5ml onion powder
2,5ml dried thyme
2,5ml onion seeds
2,5ml smoked paprika

Sauce:
125ml honey
60ml butter, melted
60ml wholegrain mustard
20ml hot sauce
5ml apple cider vinegar

Pat the chicken breasts dry and brush them with the vegetable oil. Set aside.
Combine the salt, garlic powder, onion powder, thyme, onion seeds and paprika in a small bowl.
Season both sides of each chicken breast with the seasoning – rub it all over. Set aside.
Add the honey, butter, mustard, hot sauce and vinegar to a bowl and whisk together. Set aside.
Place a cast iron pan/skillet onto medium heat and wait for it to heat up.
Add the breasts to the hot pan and cook for 3 minutes without moving the meat around.
Flip the breasts over and pour the sauce over.
Place a lid on the pan and cook for 10 minutes, basting the chicken once or twice as it cooks.
Remove the lid and cook for a further 3-4 minutes.
Serve the chicken on couscous or rice.

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Chewy Breakfast Bars

August 31, 2022August 30, 2022by Karen ClaassenLeave a Comment

625ml rolled oats (old-fashioned oats)
125ml almonds, chopped
83ml honey
56g butter, cubed
62ml brown sugar
2,5ml vanilla
1,2ml salt
125ml dried cranberries, chopped
80ml chocolate chips

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside.
Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat.
Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat.
Pour the honey mixture into the bowl with the oats and almonds and mix well.
Add the cranberries and the chocolate chips and stir again.
Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together.
Cover the tin with plastic wrap and refrigerate for 2 hours.
Remove from the tin and cut into 12x bars.
Store in an airtight container at room temperature.
I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!

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Peach and Bacon Toastie

August 30, 2022August 29, 2022by Karen ClaassenLeave a Comment

This makes a snack for 1 person.

3 slices bread, I prefer ciabatta
1 packet streaky bacon
2 ripe peaches
45ml tahini/sesame paste, thinned down with a few drops of olive oil

Preheat your oven to 190℃.
Place the sliced bread on a baking sheet and give it a light drizzle of olive oil.
Lay the bacon strips on another baking tray.
Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done.
Remove the pip from the peaches and cut each half into slices. Set aside.
Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled.
Place a slice of toast on a plate and drizzle with the tahini.
Arrange a layer of bacon on each slice and top that with a few slices of the peach.
Sit somewhere peaceful and enjoy every single bite!