dinner inspiration – Page 11

Potato-Cheese Flatbread

December 11, 2022December 11, 2022by Karen ClaassenLeave a Comment

Yields two flatbreads

3 potatoes, cooked (about 250 – 350ml cooked potato)
60ml butter
250ml cheese, grated (I use parmesan and cheddar)
5ml salt
5ml garlic salt
15ml chives, chopped
250ml yoghurt
375ml self-raising flour
butter

Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool.
Add the yoghurt and flour to a bowl and combine.
Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky.
Divide the dough in two balls.
Roll out into a circle of 1cm thickness.
Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling.
Flip the filled dough and gently roll it out to a disk shape that will fit your pan.
Pan-fry on both sides on medium heat, until golden, brushing with melted butter.
Serve the bread warm.

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Orzotto Alla Norma

December 5, 2022December 5, 2022by Karen ClaassenLeave a Comment

2 aubergines
olive oil
250g cherry tomatoes
1 red onion, chopped
3 cloves of garlic, minced
2 x 400g tins of chopped tomato
15ml fresh thyme, chopped
300g orzo
100g parmesan cheese, grated
a handful of fresh basil
1 Burrata

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil.
Scatter the cherry tomatoes over the aubergine and bake for 30 minutes.
Place a saucepan on medium-high heat and add some olive oil.
Fry the onion and garlic until soft.
Add the chopped tomato and thyme and season with salt and pepper.
Simmer for 15 minutes while stirring occasionally.
Cook the orzo according to packet instructions.
Drain the orzo and add it to the tomato sauce.
Add the grated parmesan and stir through.
Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata.
Serve with fresh basil leaves scattered on top.

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Pasta with Peanut Butter Sauce

December 1, 2022November 30, 2022by Karen ClaassenLeave a Comment

You may serve any pasta with this peanut butter sauce but it does coat spaghetti rather well. This is enough sauce for about 250g dry weight, spaghetti.

125ml peanut butter
30ml soy sauce
30ml brown sugar
15ml lemon juice
1 clove of garlic, minced
90ml very warm water
100ml peanuts, chopped

Cook the pasta of your choice while making the sauce/keep your pasta warm.
Add the peanut butter, soy sauce, brown sugar, lemon juice and garlic to a LARGE mixing bowl and whisk together to blend. The mixture will be extremely thick but keep stirring and mixing with the whisk until blended.
Add about 15ml of the warm water to the mixture and stir/blend/whisk until the water has been incorporated.
Keep adding a small amount of water and whisking until all the water is incorporated and you are left with a smooth, thick sauce.
Add the hot pasta to the sauce and toss through until the pasta is covered in the sauce.
Spoon into serving bowls and sprinkle the chopped peanuts over to serve.

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Fresh Summer Tart

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

1 x 400g pastry
5 eggs
185ml cream
100g baby spinach, chopped
250ml frozen peas
100g ricotta cheese
100g feta cheese, crumbed
80g rocket leaves
125g sugar snap peas
3 zucchini, shaved into ribbons

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside.
Add the eggs and cream to a mixing bowl and whisk together.
Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper.
Pour the mixture into the pastry case and bake for 30 minutes.
Cool the tart for 30 minutes.
Top the tart with the rocket leaves, sugar snaps and zucchini shavings.
Drizzle over some olive oil to serve.

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Miso Cauliflower

November 28, 2022November 27, 2022by Karen ClaassenLeave a Comment

1 large cauliflower
olive oil and spices of your choice
2 cans black beans
2 cloves garlic, minced

Miso-Cheese Sauce:
15ml butter
15ml flour
15ml miso paste
500ml milk
15 ml sirachia sauce
50g cheddar cheese, grated

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Cut the cauliflower into steaks and place on the prepared tray.
Drizzle with olive oil, sprinkle with salt and spices of your choice and bake in the oven for 20 minutes.
Drain the black beans in a small saucepan, add the garlic and place over a medium-low heat until warm.
Blitz the mixture to a smooth pureé.
Season with salt and pepper and a squeeze of lemon juice.

Miso-Cheese Sauce:
Set a small saucepan over medium-high heat and add the butter and flour.
Stir until the butter has melted and you have a paste.
Add the miso paste and stir to mix.
Drizzle in the milk while whisking and cook for 3 minutes while stirring.
Turn the heat down to low and add the sirachia sauce and grated cheese.
Stir until the cheese has melted.

Spoon the black bean pureé on to a serving plate and arrange the roasted cauliflower on top.
Drizzle the miso sauce over and add a few micro greens to serve.

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Banana Flower Curry

November 23, 2022November 23, 2022by Karen ClaassenLeave a Comment

30ml vegetable oil
1 small onion, chopped
4 cloves of garlic, minced
10ml ginger powder
15ml garam masala
10ml curry powder
10ml ground cumin
5ml ground coriander
5ml smoked paprika
2,5ml turmeric
5ml salt
15ml sugar
250ml vegetable stock
1 x 400g can coconut milk
2 x 400g cans chopped tomato
3-4 handfuls of baby spinach
2 x cans Banana Blossoms

Place a saucepan on medium-high heat and add the vegetable oil and onion.
Stir-fry until the onion is soft, add the garlic and cook for another minute.
Add the ginger, garam masala, curry powder, cumin, coriander, paprika, turmeric, salt and sugar and stir-fry for a minute or so.
Now add the stock and the coconut milk and stir together.
Add the chopped tomato and turn the heat down slightly. Allow the curry sauce to simmer for 5 minutes or so – you want it to become slightly thicker.
Add the banana blossoms and baby spinach and stir.
Simmer lightly for 10 minutes.
Serve on a fragrant rice.

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Cottage Potatoes

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

6 large potatoes
15ml vegetable oil
500g beef mince (ground beef)
1 onion, chopped
2 cloves of garlic, minced
15ml tomato paste
15ml flour
30ml Worcestershire sauce
250ml beef stock
45ml butter
1,2ml nutmeg

Preheat your oven to 180℃.
Wash the potatoes and bake them in the oven until cooked. Remove and set aside.
Heat the oil in a large saucepan set over medium-high heat.
Add the beef and cook until golden brown and any liquid has evaporated.
Add the onion, garlic and tomato paste and cook for a few minutes while stirring.
Sprinkle with the flour and add the Worcestershire sauce and beef stock.
Bring to the boil while stirring.
Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water.
Season the beef with salt and pepper and set aside.
Turn your oven up to 220℃.
Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin.
Place the potato flesh in a bowl and mash until smooth.
Add the butter and nutmeg and mix through. Season with salt and pepper.
Spoon the mashed potato into a piping bag.
Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef.
Place the potatoes in a baking dish and bake in the oven until warm and golden on top.
Serve with a fresh salad.

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Enoki Quiche

October 24, 2022October 23, 2022by Karen ClaassenLeave a Comment

300g enoki mushrooms
45ml butter
1 packet puff pastry
4 eggs
250ml sour cream
250ml cheddar cheese, grated

Preheat your oven to 200℃ and spray a 23cm diameter loose-bottom pie tin with cooking spray.
Put a frying pan on medium-high heat and wait for it to warm up.
Add the butter, wait for it to melt and then add the mushrooms. Fry until golden.
Take the mushrooms from the heat and set aside.
Line the prepared pie tin with the pastry and prick the base all over with the tines of a fork.
Line the pastry case with baking paper and dry beans and bake for 20 minutes.
Remove the beans and paper and bake the shell for another 8 minutes.
Remove from the oven and lower the oven temperature to 180℃.
Add the eggs and sour cream to a mixing bowl and whisk together.
Scatter the enoki mushrooms over the base of the pastry shell and pour the egg mixture over.
Sprinkle the cheese on top and bake the quiche for 40 minutes.
Serve warm (not hot!) with a salad on the side.

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Parmesan Potatoes

October 21, 2022October 20, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
90g butter, melted
30ml minced garlic
30ml finely chopped rosemary
125ml grated parmesan cheese
salt and pepper

Preheat your oven to 190℃.
Clean the potatoes and slice each in half.
Now cut a diamond pattern into each half without cutting through. Set aside.
Pour the melted butter, garlic and rosemary into a roasting pan.
Brush the cut side of each halved potato with the mixture and then dip it into the parmesan.
Place the potato halves cut-side down in the roasting tin and repeat with the rest.
Roast the potato for 45 minutes.
Serve immediately.

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Chorizo and Spinach Carbonara

October 4, 2022October 3, 2022by Karen ClaassenLeave a Comment

This is a cheat’s version of carbonara and makes a perfect weekday dinner. Feeds 4 adults.

300g dried pappardelle pasta (or spaghetti)
150g chorizo sausage, sliced
15ml thyme, chopped
4 cloves of garlic, minced
15ml lemon juice
45ml yoghurt
1 egg
100g baby spinach
50g parmesan cheese, grated

Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to packet instructions.
Add the chorizo to a saucepan set over medium-high heat and fry for 3 minutes.
Add the thyme and garlic and stir-fry for another minutes or so.
Add the lemon juice, yoghurt and egg to a small bowl and whisk together with a fork.
Take the saucepan from the heat and add the yoghurt mixture while stirring.
Add the spinach to the saucepan and place it back onto the heat while stirring until the spinach is wilted.
Remove from the heat and sprinkle the parmesan over.
Mix through before serving.