250ml green olives, pitted
2 anchovies, chopped
2 cloves of garlic, minced
60ml fresh parsley, chopped
60ml olive oil
15ml capers
finely grated zest of 1 lemon
45ml lemon juice
Add all the ingredients to a food processor and blend together.
Check whether you’re happy with the texture.
Taste and season with salt, lemon juice and black pepper if needed.
Serve on toasted baguette or crackers as a canapè.
250ml flour
1,2ml baking powder
2,5ml salt
250ml coconut milk
125ml water
62ml sunflower oil
2 eggs
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment.
Add the coconut milk, water, oil and eggs to a large jug and whisk together until the eggs are incorporated.
Turn the mixer on a low speed and slowly drizzle in the liquids.
Keep going until all has been added.
Set the mixer on its highest speed and whisk for 2 minutes.
Take the bowl from the mixer and check whether there are any lumps in the batter.
If there are, set a sieve over a large bowl and pour the batter through.
Cover the batter with a tea towel and set aside for one hour.
Place a crêpe pan on medium-high heat, wait for it to heat up and then add a few drops of oil.
Spoon some batter into the pan and swirl around to evenly distribute and cover the pan surface.
Cook for about 2 minutes, flip over and cook another minute or so.
Serve the crêpes warm with honey and a squeeze of lemon.
This is enough pasta for two hungry adults.
220g dry pasta of your choice – I used wholewheat
60g butter
2 large onions, sliced
2,5ml salt
3 cloves garlic, minced
60ml white wine
45ml thyme leaves
125ml beef stock
15ml Worcestershire sauce
125ml grated Gruyere cheese
60ml cream
Cook the pasta according to packet instructions.
Melt the butter in a large saucepan set over medium-high heat.
Add the sliced onion and sprinkle over the salt.
Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised.
Add the garlic and cook for 1 minute, stirring continuously.
Now add the wine and scrape any onion bits from the bottom of the saucepan.
Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate.
Finally add the Gruyere and cream and stir through.
Serve the pasta with extra grated cheese on top.
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.
250ml raw polenta will feed two very hungry adults.
1 litre chicken stock
2,5ml salt
250ml polenta
45ml butter
125ml grated parmesan cheese
Place a saucepan on medium-high heat.
Pour in the chicken stock, add the salt and bring to the boil.
Slowly pour in the polenta while whisking. Keep whisking until there are no more lumps.
Reduce the heat to a low simmer and cook for about 5 minutes, while still whisking, until the polenta thickens.
Cover the saucepan with a lid and cook for a further 30 minutes. Whisk every 5 minutes or so.
Turn off the heat and stir in the butter and parmesan.
Cover the polenta with a lid and stand for a final 5 minutes before serving.
This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.
50ml + 200ml buttermilk
6ml bicarbonate of soda
375ml bran
125ml boiling water
60ml butter, melted
190ml brown sugar
1 egg, beaten
160ml flour
160ml wholewheat flour
2ml salt
125ml grated carrot
125ml pecan nuts, roughly chopped
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups.
Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside.
Add the bran to a large mixing bowl and pour over the boiling water. Stir through.
Drizzle over the melted butter and stir together.
Now add the brown sugar, egg and 200ml buttermilk.
Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together.
Divide the mixture between the paper cups and bake for 20 minutes.
Cool the muffins on a wire rack and keep stored in an airtight container.
1 x 400g Today Puff Pastry
2 large apples
egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll your pastry and divide and cut it into 8 equal squares.
Place 4 squares on the prepared baking tray and set aside.
Make 0,5cm incisions in a vertical line on the other pastry squares.
Fill the squares with these incisions following a “brick-laying” pattern.
Peel, halve and core the apples.
Place half an apple on a square on the baking sheet and cover with a square with incisions.
Press down to seal and trim off the excess pastry.
Brush with egg-wash and repeat with the rest of the squares and apple.
Bake in the oven for 20 minutes and serve with custard.
Crème Pâtissière:
40g corn flour
500ml milk
4 egg yolks
100g sugar
5ml vanilla
1 x 400g Today Puff Pastry
250g icing sugar
For the crème pâtissière:
Add the corn flour to a mixing bowl. Pour a small amount of milk into the bowl and stir to dissolve.
Add the yolks and half the sugar. Whisk to gather by hand until the sugar has dissolved. Set aside.
Pour the rest of the milk and the rest of the sugar into a small saucepan.
Set over medium heat and stir until the sugar has dissolved.
Take the milk from the heat as soon as tiny bubbles start to appear around the edge of the saucepan.
Drizzle the warm mixture onto the egg mixture while whisking continuously.
Now pour the mixture back into the saucepan and place on a medium-low heat.
Stir continuously until the mixture is thick and smooth.
Allow to cook for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the mixture into a shallow bowl, place a piece of plastic wrap directly onto the surface and allow to cool completely.
Preheat your oven to 200℃ and line a large baking sheet with baking paper.
Unroll the pastry sheet and cut it into 4 equal rectangles (cut through lengthwise and then halve each strip).
Place the rectangles on the prepared baking sheet, spacing them evenly apart.
Place another sheet of baking paper on top of the pastry and then place another baking sheet on top of that.
Bake for 12 minutes.
Remove from the oven and transfer to a cooling rack to cool completely.
Assembly:
Whisk your room temperature crème pâtissière by hand until it is smooth.
Spoon into a piping bag fitted with a large (1,5/2cm) nozzle.
Lay a pastry sheet on a serving plate and pipe dollops over the entire sheet.
Repeat until you have one pastry sheet left.
Sift the icing sugar into a bowl and add a tablespoon of milk.
Stir the mixture, adding a few drops more until you have a very thick paste.
Spread the icing paste on the pastry sheet and set aside to dry.
Place the iced pastry on top of the custard slice.
Slice into portions once you have displayed your beautiful creation.
1 x 400g roll Today puff pastry
egg wash: 1 egg yolk + 15ml water beaten together
4 large tomatoes
a handful of basil
olive oil
balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet)
Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through!
Whisk together the egg yolk and water and lightly brush the pastry all over.
Refrigerate until needed.
Fill a large pot with water and bring it to the boil.
Make a cross incision (x) in the tomato skin on the bottom.
Fill a large bowl with ice water.
Now lower the tomatoes into the boiling water and simmer for 1 minute.
Remove with a slotted spoon and immediately plunge it into the ice water.
Remove the skins once they start to curl back from the flesh.
Halve the naked tomatoes horizontally.
Remove the pastry from the refrigerator.
Place a basil leave in the centre of each of the marked squares.
Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil.
Season with salt and pepper and bake for 25 minutes.
Remove the tart from the oven and drizzle with balsamic vinegar while very warm.
Slice the tart into 8 portions and serve as a side.
Banana
Chocolate
Puff pastry
egg wash: 1 egg yolk and 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper.
My Whisk and I 