dinner recipes – Page 3 – My Whisk and I

Green Quiche

April 2, 2023April 1, 2023by Karen ClaassenLeave a Comment

Pastry:
360g flour
150g butter, cubed
1 egg
100g cheddar cheese, grated

Filling:
45ml vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 bunch of Kale, chopped
125ml chicken stock
6 eggs
125ml cream
5ml salt

For the pastry:
Add the flour and butter to a mixing bowl and rub together with your fingers until the lumps are the size of peas.
Add the egg and cheddar and mix to bring together.
Knead the pastry by hand. It is very flaky and falls apart but push it together as best you can.
Wrap in plastic wrap and refrigerate for one hour.

Preheat your oven to 180℃ and spray a loose-bottom cake tin or pie tin with cooking spray.
Roll the pastry into a rough circle shape even if it breaks apart and transfer (even if it is pieces) to the pie tin. Gently push the pastry out on the base and sides of the baking tin. It is okay to “patch” the pastry as long as there are no gaps for the filling to leak out.
Line the pastry with baking paper and dried beans.
Bake for 7 minutes, remove the paper and beans and bake a further 10 minutes.
Remove from the oven and set aside.

For the filling:
Add the vegetable oil to a saucepan set over medium heat.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the kale and stir-fry until slightly softened and bright green.
Spoon the mixture into a blender, add the stock and blitz until smooth.
Add the eggs and cream to a mixing bowl and whisk to blend.
Add the kale mixture to the eggs and whisk to combine.
Pour the mixture into the pastry shell and bake for 35 minutes.
Remove from the oven and allow the quiche to rest for 15 minutes before serving with whipped goats cheese.

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Oven Pumpkin Risotto

March 29, 2023March 28, 2023by Karen ClaassenLeave a Comment

This oven risotto is one of the very best dinners you will make. It is low effort and easy cooking with delicious taste rewards. NB: do not substitute the pumpkin with butternut!!!

30ml vegetable oil
30ml butter
150g smoked bacon, diced
1 large onion, finely diced
1 clove of garlic, minced
250ml arborio rice
625ml chicken stock
60g butter, diced
500g pumpkin, peeled and diced (1cm x 1cm)
125ml grated parmesan cheese
15ml parsley, chopped

Preheat your oven to 190℃.
Place an ovenproof saucepan on medium-high heat, add the oil and butter and add the bacon.
Fry until cooked and starting to turn crispy.
Remove the bacon with a slotted spoon, leaving behind the fat.
Add the onion to the saucepan and cook until soft and translucent.
Add the garlic and stir-fry for 1 minute. Turn off the heat.
Add the rice, stock, 60g butter, pumpkin and cooked bacon to the saucepan and stir together.
Cover with a lid/aluminium foil and bake for 45 minutes, until the rice is soft.
Remove from the oven and stir in the parmesan.
Taste and season with salt and pepper.|Sprinkle over the parsley and serve.

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Tomato and Basil Risotto

March 21, 2023March 18, 2023by Karen ClaassenLeave a Comment

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.

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Potato-Cheese Pithivier

March 16, 2023March 14, 2023by Karen ClaassenLeave a Comment

600g potatoes, peeled and quartered60g butter
60ml olive oil
2 large onions, thinly sliced
1 clove of garlic, minced
10ml wholegrain mustard
45ml sour cream
1 egg
a handful of thyme leaves
150g feta cheese, crumbled
2 x 400g Today puff pastry
egg-wash: 1 yolk + 15ml water whisked together

Line a baking sheet with baking paper and set aside.
Boil the quartered potatoes, cool completely and crush roughly.
Heat the butter and oil in a saucepan over medium-low heat.
Add the onions, sprinkle with 2,5ml salt and cook for 30 minutes, stirring every now and then.
Add the garlic and cook for one minute.
Remove from the heat and allow to cool completely.
Add the potato, onions, mustard, sour cream, egg, thyme and feta to a large mixing bowl.
Season with pepper. Taste and adjust seasoning if needed.
Cover the mixing bowl and refrigerate.

Unroll the pastry on a lightly floured work surface and roll slightly wider.
Cut one 25cm circle from one pastry sheet and place on a cutting board.
Refrigerate until ready to use.

Cut a 22cm circle from the second sheet of pastry and place on the prepared baking sheet.
Spoon the potato mixture on the pastry circle and form a nice even mound. Leave a 2 cm border.
Brush the border with egg-wash.
Lay the 25cm pastry circle over the mound and press the edges to seal. Trim off the excess pastry.
Cut a small hole in the centre of the top.
Score curved lines all over the top from the hole down to the edge, being careful not to cut all the way through.
Brush the pie all over with egg-wash and refrigerate for 30 minutes.
Preheat your oven to 200℃.
Bake the pithivier for 40 minutes, until golden.
Slice into wedges and serve warm.

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Fish Parcels

February 27, 2023by Karen ClaassenLeave a Comment

4 portions of hake
2 sweet peppers, sliced
100g green olives, pitted
30ml capers, roughly chopped
60ml peppadews, chopped
2 lemons, quartered

Preheat your oven to 200℃.
Cut 4 pieces of baking paper to more or less 30cm x 30cm.
Place a portion of hake in the centre of each paper square and season with salt and pepper.
Add the sweet peppers, olives, capers and peppadews to a small bowl and mix through. Divide the mixture equally and spoon onto the fish.
Squeeze the juice of a quartered lemon over.
Bring the two opposite sides of the paper together and fold over twice.
Now twist the ends to enclose the filling.
Place on a baking sheet and bake for 15 minutes.
Serve the fish in its paper parcel.

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Green Bacon Salad

February 16, 2023February 15, 2023by Karen ClaassenLeave a Comment

250g smoked bacon
125ml yoghurt
125ml mayonnaise
a squeeze of lemon juice
45ml olive oil
80ml milk
100g + 100g feta cheese
3 cos lettuce (or other crunchy lettuce)
125g sugar snaps
250ml frozen peas, thawed
1 avocado pear, sliced

Dice the bacon and cook until done and slightly crispy on the edges. Set aside to cool.
Add the yoghurt, mayonnaise, lemon juice, olive oil, milk and 100g of feta cheese to a blender and blitz on high speed until smooth. Set aside.
Arrange the lettuce on a serving plate.
Scatter over the sugar snaps, peas, avocado pear and bacon.
Spoon/drizzle the dressing over the salad.
Crumb the remaining 100g feta on top, add a few grindings of black pepper and serve.

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Panzanella Salad with Burrata

February 15, 2023February 14, 2023by Karen ClaassenLeave a Comment

Traditionally panzanella/Italian bread salad is not served with cheese but the creaminess of the burrata adds a deliciousness beyond words!

4 x 2cm thick slices of sourdough bread
6-8 ripe tomatoes, room temperature
half a cucumber
1 burrata cheese
1 small red onion
2 cloves garlic, minced
125ml olive oil
60ml balsamic vinegar
juice of one lemon

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Cut the sourdough slices into cubes of 1,5-2cm – they should look like chunky croutons.
Spread the bread on the prepared baking sheet and liberally drizzle with olive oil.
Season with salt and pepper.
Place in the oven for 20-30 minutes, until the croutons are golden and crisp.
Remove from the baking sheet and set aside.
For the dressing:
Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you can preserve all of the tomatoes’ juice.
Add the tomato and its juice to a mixing bowl.
Chop the onion as finely as you can, mince the garlic and add to the tomato.
Now add the olive oil, balsamic vinegar and lemon juice.
Mix the ingredients together and season with salt and pepper.

Slice the remaining 3-4 tomatoes into chunks and place in a large bowl.
Slice the cucumber into chunks and add to the tomato.
Pour the dressing over the salad and mix through.
Scatter the croutons and basil over and mix again.
Spoon the salad onto a serving plate and place the burrata on top.
Serve with a cold Babylonstoren Rosé.

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Quick Gazpacho

February 13, 2023February 12, 2023by Karen ClaassenLeave a Comment

half an English cucumber, cut into chunks
1 large onion, peeled and quartered
3 cloves of garlic, minced
8 ripe tomatoes, quartered
1 red chilli, chopped
30ml olive oil
80ml apple cider vinegar
a bunch of basil leaves, chopped

Add all the ingredients to a blender and blitz together.
Season with salt and pepper. Taste and adjust seasoning – it is soooo important!
Refrigerate the soup until you want to serve it.
Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.

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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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Tabbouleh Salad

November 18, 2022November 17, 2022by Karen Claassen1 Comment

250g uncooked spelt
4 medium tomatoes, very finely chopped
1 English cucumber, very finely chopped
2 bunches parsley, very finely chopped
12 mint leaves, very finely chopped
4 green onions, white and green parts, thinly sliced
45ml lemon juice
45ml olive oil
salt and pepper

Prepare the spelt according to instructions and drain.
Add the spelt and all the chopped vegetables and herbs to a mixing bowl.
Drizzle over the lemon juice and olive oil and season with salt and pepper.
Mix through and serve.