easy dinners – My Whisk and I

Lemon Ribs

April 14, 2024April 12, 2024by Karen ClaassenLeave a Comment

1.5kb lamb ribs
1 lemon, the zest grated finely
2 lemons, juiced
3 cloves of garlic, minced
15ml thyme leaves
15ml rosemary
50ml white wine
30ml olive oil
30ml honey
45ml wholegrain mustard
10ml salt

Preheat your oven to 180℃.
Cut 2 pieces of baking paper, large enough to cover an oven roasting dish. Scrunch the paper into a ball, open it up and run it under cold water. Line your roasting dish with one of the wet pieces of paper. Set aside.
Add the lemon zest, lemon juice, garlic, thyme, rosemary, wine, oil, honey, mustard and salt to a blender and blitz until smooth.
Place the ribs in the prepared dish, pour over half of the sauce and spread it evenly over the meat.
Flip the ribs over, pour the rest of the sauce over and spread it evenly.
Cover the ribs with the other piece of wet baking paper and bake in the oven for 90 minutes.
Remove the baking paper and bake for another 10 minutes or so until the ribs start to brown.
Flip them over and bake the other side until golden.
Serve immediately.

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Brown Rice Salad

November 11, 2023October 27, 2023by Karen ClaassenLeave a Comment

250ml brown rice, cooked according to packet instructions
1 red onion, finely diced
400g cocktail tomatoes, quartered
120g mozzarella cheese, cubed
30g coriander leaves, chopped
30ml pumpkin seeds
30ml sunflower seeds

Dressing:
60ml olive oil
30ml thick, sweet soya sauce
1 clove of garlic, minced

Add the cooked and cooled rice to a large mixing bowl.
Now add the diced onion, tomato and mozzarella and give it a good mix.
Sprinkle over the coriander, pumpkin seeds and sunflower seeds and stir through. Set aside.

For the dressing:
Pour the olive oil and soya sauce into a cup and add the garlic.
Whisk the dressing with a fork until it is amalgamated.
Drizzle over the brown rice salad and give everything a very good mix.
Serve the salad at room temperature.

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Simple Chicken on Rice

October 16, 2023September 14, 2023by Karen ClaassenLeave a Comment

1 onion, finely chopped
4 cloves of garlic, minced
60ml vegetable oil
5ml salt
375ml chicken stock, warmed
310ml boiling water
45ml butter, cubed
375ml long grain white rice

60ml vegetable oil
20ml brown sugar
30ml chicken spice
10ml onion seeds
10ml dried French tarragon
about 12 mixed chicken portions, skin on

Preheat your oven to 180℃ and spray a 28cm x 35cm ovenproof dish with cooking spray.
Add the onion, garlic, vegetable oil, salt, chicken stock, water and butter to the baking dish and stir through until the butter has melted.
Add the rice and mix through.
Pour the oil into a large mixing bowl.
Add the brown sugar, chicken spice, onion seeds and tarragon and stir to mix.
Add the chicken to the bowl and mix through with your hands until each piece of chicken is covered in the mixture.
Now arrange the chicken on top of the rice and cover the baking dish with aluminium foil.
Bake in the oven for 40 minutes.
Remove the foil and bake for another 40minutes.
Serve warm with a crisp salad on the side.

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Quick Beetroot Salad

August 23, 2023August 5, 2023by Karen ClaassenLeave a Comment

4 beets, cooked, peeled and cubed
30ml olive oil
30ml balsamic vinegar
1 small red onion, cut into thin slices
a pinch of salt
30ml chopped chives
a handful of walnut halves
50g feta cheese

Add the cubed beetroot, olive oil, balsamic, red onion and pinch of salt to a bowl and mix together.
Spoon onto a serving platter and scatter over the chives and walnuts.
Top the salad by crumbing the feta over.

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Mongolian Beef

June 9, 2023June 3, 2023by Karen Claassen1 Comment

500g beef, sliced in strips
45ml cornstarch
15ml + 15ml vegetable oil
3 cloves of garlic, minced
5ml ground ginger
80ml soy sauce
60ml water
60ml brown sugar
15ml sesame seeds, toasted

Add the beef strips to a bowl and season with salt and pepper.
Sprinkle the cornstarch over and toss together so that the steak is coated in a thin layer.
Place a large pan on medium-high heat and pour in 15ml of vegetable oil.
Add the garlic and ginger and stir-fry for one minute.
Add the soy sauce, water and sugar and cook while stirring for 2-3 minutes.
Pour the sauce into a jug and set aside.
Pour the remaining 15ml vegetable oil into the pan and turn the heat to medium-high.
Add the steak in batches and cook until it is browned.
Add all the steak back into the pan and pour in the sauce.
Simmer until the sauce is thick and glossy. It should coat the back of a wooden spoon evenly.
Serve the beef on steamed rice, scatter over the sesame seeds and serve.

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Chunky Vegetable Soup

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

The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.

1 onion, chopped
2 cloves of garlic, minced
2 sticks of celery, leaves included, washed and chopped
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock
2 bay leaves
3 carrots, chopped
400g potato, peeled and cubed

Place a large saucepan over medium heat and add some vegetable oil.
Add the onion, garlic and celery and cook for about 10 minutes.
Add the tinned tomato and cook for another 10 minutes.
Pour in the stock, add the bay leave, carrot and potato and bring to the boil.
Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then.
Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.

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Spaghetti Bolognese

March 10, 2023March 9, 2023by Karen ClaassenLeave a Comment

45ml vegetable oil
250g smoked bacon, chopped
2 onions, chopped
2 carrots, chopped
2 cloves of garlic, minced
30ml rosemary leaves, chopped
1kg minced beef
2 x 400g tins of chopped tomato
10ml dried origanum
2 bay leaves
15ml sugar
60ml Worcestershire sauce
50g tomato puree
5ml salt
250ml beef stock
400g spaghetti, cooked
parmesan cheese

Place a large saucepan on medium heat and add the oil.
Add the chopped bacon and cook for 10 minutes.
Turn the heat down and add the onion, carrot, garlic and rosemary. Cook for another 10 minutes while stirring often.
Add the minced beef and stir-fry for 5 minutes, ensuring it is broken up.
Now add the tinned tomato, origanum, bay leaves, sugar, Worcestershire sauce, tomato puree and stock.
Bring the bolognese to the boil, turn the heat down to a low simmer and cook for one hour until you have a rich, thick sauce. Stir the sauce every now and then while it cooks.
Cook the spaghetti, drain and spoon onto plates.
Serve the bolognese sauce on top of the spaghetti with grated parmesan cheese.

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Chicken Salad

September 19, 2022September 17, 2022by Karen ClaassenLeave a Comment

There is one sauce that doubles up as marinade and dressing!!

500g chicken breasts

Marinade/Dressing:
30ml olive oil
juice of 2 lemons (60ml)
30ml water
30ml apple cider vinegar
30ml chopped parsley
2 cloves garlic, minced
5ml dried origanum
5ml salt
black pepper

Salad:
lettuce
tomato, chopped
cucumber, chopped
red onion, sliced
avocado pear, sliced

Add all the ingredients for the marinade/dressing to a mixing bowl and whisk together.
Pour half of the mixture into a jug and keep aside as the salad dressing.
Place the chicken breasts in the marinade for 30 minutes.
Place a pan on medium-high heat and add the chicken breasts. Cover with a lid and cook for 5-6 minutes before flipping them over and cooking for another 4 minutes. Rest the breasts in the pan, with the lid on for another 5 minutes.
Arrange the lettuce, tomato, cucumber, red onion and avocado on a serving plate.
Slice the chicken and place on the salad.
Drizzle with the salad dressing and serve.

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Roasted Cauliflower Soup

June 24, 2021June 15, 2021by Karen ClaassenLeave a Comment

This roasted cauliflower soup is deliciously light and complex at the same time. The sunflower seeds add a creaminess and depth of taste and makes this a soup you can entertain with. Yields 6 – 8 servings.

2 heads of cauliflower
2 onions
3 cloves of garlic, minced
1l vegetable/chicken stock
250ml water
250ml cream
125ml sunflower seeds, toasted
1,2ml grated/ground nutmeg
15ml lemon juice
30ml butter
salt and pepper

Preheat your oven to 220℃ and line a baking tray with baking paper.
Cut the cauliflower heads into florets and place them on the line baking tray.
Drizzle with vegetable oil and a sprinkling of salt.
Roast the florets in the oven for 20 minutes, stirring halfway through the roasting time.

Peel and chop the onions.
Put a large saucepan on to medium heat, add some oil and the onions and fry until the onions start to caramelise.
Turn the heat down, add the garlic and cook for 1 minute.
Pour the stock, water and cream into the saucepan and add the sunflower seeds and nutmeg.
Add the roasted florets and cook at medium heat for 20 minutes.
Add the lemon juice and butter to the soup and stir through.
Decant the soup, in batches, into a liquidiser and blend until smooth.
Pour the soup back into the same saucepan and taste it – adjust the seasoning with salt and pepper.
Serve the soup warm with a crusty bread.