Tag: dinner inspo

Chorizo and Paprika Quiche

by Karen ClaassenLeave a Comment on Chorizo and Paprika Quiche
Chorizo and Paprika Quiche

200g chorizo, casing removed and sliced
45ml butter
2 leeks, cleaned and sliced in discs
2 onions, sliced
1 x 400g frozen puff pastry
4 eggs
125g sour cream
50g parmesan cheese, grated
15ml flour
5ml smoked paprika

Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray.
Place a pan on medium-high heat and add the butter.
Add the chorizo, leeks and onion and cook for 15 minutes.
Remove from the heat and set aside to cool.
Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc.
Line the prepared pie tin (base and sides) 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/rice 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 temperature to 180℃.
Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth.
Spoon the chorizo mixture into the pastry shell and spread it evenly over the base.
Pour the egg mixture over and bake the quiche for 40 minutes.
Serve warm or at room temperature.

Tomato and Basil Risotto

by Karen ClaassenLeave a Comment on Tomato and Basil Risotto
Tomato and Basil Risotto

1 litre vegetable stock
30ml olive oil
30ml butter
1 onion, finely diced
3 cloves of garlic, minced
2 x 400g cans of chopped tomato
45ml tomato puree
125ml white wine
250ml arborio rice
45ml grated parmesan cheese and more for serving
125ml basil leaves, finely chopped

Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering.
Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter.
Add the onion and cook for about 8 minutes, until soft and translucent.
Add the garlic and stir-fry for 1 minute.
Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated.
Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate.
Pour in the rice and stir to coat in the tomato mixture.
Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously.
Once the mixture starts to look dry again, add another two ladles of stock.
Keep going, repeating the process, until the rice is el dente.
Turn off the heat and add the parmesan cheese and basil. Stir through.
Serve the risotto immediately with extra parmesan to grate over.

Onion Tarte Tatin

by Karen ClaassenLeave a Comment on Onion Tarte Tatin
Onion Tarte Tatin

30ml + 30ml butter
1 clove garlic, minced
6 onions, halved horizontally
100ml sugar
60ml water
30ml balsamic vinegar
5ml thyme leaves
5ml salt
1 x 400g roll Today puff pastry

Preheat your oven to 200℃.
Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt.
Add the garlic and onion halves cut-side down.
Cook the onions until they have caramelised and softened slightly (about 10 minutes).
Gently remove the onions from the pan and set aside.
Add the sugar and water to an ovenproof pan over medium heat.
Cook, swirling constantly, until the sugar dissolves – DO NOT stir!
Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!!
Remove from the heat and add the balsamic, thyme, salt and 30ml butter.
Return to the boil and swirl to combine.
Arrange the onions cut-side down, trying to fit in as many halves as you can.
Place the puff pastry on a lightly floured work surface and roll it slightly wider.
Now cut a circle that is 1cm larger than the diameter of your pan.
Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions.
Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes.
Remove from the oven and cover with aluminium foil to prevent burning.
Return to the oven and bake for another 20 minutes until the pastry is cooked through.
Remove the tart from the oven and leave to stand for 10 minutes.
Place a flat plate/wooden board over the pan and carefully invert the tart.
Season with salt and pepper to serve.

Apple-Pork

by Karen ClaassenLeave a Comment on Apple-Pork
Apple-Pork

This dish may look dull in all its beige-browny colours but it certainly delivers on flavour, easy of preparation and of course, it is made in one saucepan!

6 pork chops
45ml oil
45ml butter
3 onions, sliced
30ml sugar
2 cloves of garlic, minced
45ml honey
15ml lemon juice
200ml chicken stock
1 x 380g can of pie apples

Set a heavy bottom pan on medium-high heat, add some vegetable oil to it and brown the chops. Remove from the saucepan and keep aside.
Add the oil and butter to the saucepan and turn the heat to medium.
Add the onions and sugar and stir-fry for at least 15 minutes until soft and starting to brown.
Add the garlic and cook for one minute.
Now add the honey, lemon juice and chicken stock. Stir to mix for one minute or so.
Add the apples and spread it out evenly before arranging the pork chops on top.
Cover the saucepan with a lid and simmer for 20 minutes.
Remove the lid and spoon the apples and sauce over the chops.
Cook for a further 10 minutes.
Serve the pork with a crispy coleslaw salad.


Melon and Feta Salad (with Basil Dressing)

by Karen ClaassenLeave a Comment on Melon and Feta Salad (with Basil Dressing)
Melon and Feta Salad (with Basil Dressing)

150ml olive oil
250ml tightly packed basil leaves
1 clove garlic, minced
2,5ml salt
15ml lemon juice
15ml apple cider vinegar

cos lettuce
1 small melon
200g feta cheese
3 tomatoes

For the dressing:
Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.

Arrange some lettuce leaves on a serving platter.
Slice the melon in half and take out the seeds.
Cut the melon into slices and then cut the flesh out of the skin,
Scoop a few melon balls from the flesh if you have a melon scoop.
Arrange the melon on the lettuce.
Slice the feta and tomato into slices and add it to the melon and lettuce.
Drizzle the basil dressing over the salad and serve.

Italian Herb Chicken

by Karen ClaassenLeave a Comment on Italian Herb Chicken
Italian Herb Chicken

This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!

6-8 chicken breasts, bone- and skinless
125ml olive oil
half an onion, chopped
60ml lemon juice
30ml apple cider vinegar
2 cloves of garlic, chopped
125ml cup packed with basil leaves
60ml cup packed with mint leaves
15ml rosemary, chopped
3 anchovy fillets/15ml anchovy spread

Preheat your oven to 220℃.
Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper.
Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside.
For the herb dressing:
Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.

Arrange the chicken on a serving platter and spoon over the herb dressing.

Sweet Potato Gratin

by Karen ClaassenLeave a Comment on Sweet Potato Gratin
Sweet Potato Gratin

1kg sweet potatoes, peeled
250ml grated Gruyére cheese
250ml grated cheddar cheese
2 cloves garlic, minced
375ml cream
15ml thyme leaves, chopped
1ml ground nutmeg

Preheat your oven to 180℃ and spray a ceramic dish with cooking spray. Set aside.
Slice the sweet potatoes into very thin slices – not thicker than 2mm.
Arrange the slices in a single layer overlapping slightly, in the oven dish.
Mix the two cheeses together and sprinkle a quarter of the cheese on the sweet potato. Keep going with the layers until you have a quarter of the cheese left. Set aside.
Add some vegetable oil to a saucepan set over medium heat. Add the garlic and cook while stirring, for about 1 minute.
Pour in the cream, thyme and nutmeg and simmer the mixture for about 5 minutes. It should thicken slightly.
Add the last quarter of the cheese to the saucepan and stir through until melted.
Season the cream with salt and pepper and pour it over the sweet potatoes.
Place the dish in the oven and bake until golden brown and bubbly – about 45minutes. Check that it is fully cooked by inserting a sharp knife in the centre.
Remove the gratin from the oven, rest for 15 minutes and serve.

Orzotto Alla Norma

by Karen ClaassenLeave a Comment on Orzotto Alla Norma
Orzotto Alla Norma

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.

Pasta with Peanut Butter Sauce

by Karen ClaassenLeave a Comment on Pasta with Peanut Butter Sauce
Pasta with Peanut Butter Sauce

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.

Fresh Summer Tart

by Karen ClaassenLeave a Comment on Fresh Summer Tart
Fresh Summer Tart

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.