easy recipe – Page 8 – My Whisk and I

Chocolate Tofu Cheesecake

February 21, 2022by Karen ClaassenLeave a Comment

Base:
160ml peanut butter
60ml golden syrup
160ml desiccated coconut

Filling:
200g chocolate (70% cocoa), chopped
500g tofu, room temperature
160ml brown sugar
30ml cocoa powder, sifted
22,5ml cornstarch

Preheat your oven to 160℃ and line a 22cm cake tin with baking paper.
Add the peanut butter, syrup and coconut to a mixing bowl and stir together.
Spoon the mixture into the prepared cake tin and press evenly over the base of the tin.
Place the cake tin in the oven and bake for 10 minutes. Remove and set aside.

Add the chopped chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt.
Remove from the heat once it is smooth and put to the side to cool slightly.
Add the tofu, brown sugar, cocoa powder, cornstarch and melted chocolate to the bowl of a food processor.
Blitz together until smooth – scrape the mixture down once or twice.
Pour the tofu mixture over the base and bake for 30 minutes, until set.
Remove the cheesecake from the oven and allow it to cool for 1 hour.
Place the cheesecake in the refrigerator for 2 hours before serving.

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Green Shakshuka Omelette

February 16, 2022February 16, 2022by Karen ClaassenLeave a Comment

This is the perfect one-portion shakshuka, all wrapped up into one omelette!

4 eggs
125ml baby spinach
salt and pepper
a 10cm piece of chorizo sausage (per portion), cut into small cubes
250ml cherry tomato, halved
80ml feta cheese, cut into small cubes
15ml butter
vegetable oil

Add the eggs and baby spinach to a jug and blitz together with a stick blender.
Season with salt and pepper.
Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat.
Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set.
Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan.
Tilt the pan so that the uncooked eggs move to the edges.
Repeat around the pan until the eggs are set but still soft.
Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer.
Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side.
Now tilt the pan and gently nudge the omelette onto a plate.
The omelette is for one famished individual or two people, to share.

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Nut Butter Energy Bars

February 9, 2022February 9, 2022by Karen ClaassenLeave a Comment

These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.

500ml rice crispies/puffed rice
125ml sunflower seeds
125ml pumpkin seeds
125ml peanut butter
30ml coconut oil, melted
62ml honey
5ml honey
160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice

Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang

Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl.
Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix.
Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!!
Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”.
Place in the refrigerator.

Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water.
Allow the chocolate to melt completely before removing it from the heat.
Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours.
Remove from the baking tin by lifting the paper overhang and slice into squares.

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Layered Custard Pots

January 5, 2022by Karen ClaassenLeave a Comment

These custard pots are easy to make and can be kept in the refrigerator until ready to serve. Makes 12.

2 packets finger biscuits
1 can condensed milk
125ml lemon juice
90ml sugar
135ml custard powder
200ml + 800ml milk

Line up 12 ramekins or serving glasses.
Break/cut the finger biscuits in half and place 2 halves in each ramekin, “lining” the bottoms. Set aside.
Add the condensed milk and lemon juice to a mixing bowl and stir together until the mixture amalgamates. Set aside.
Add the sugar and custard powder to a mixing bowl and make a slurry by slowly pouring in the 200ml milk, while whisking.
Pour the 800ml milk into a saucepan and bring to the boil.
Pour in the the custard and sugar slurry and whisk vigorously. Whisk until the custard is thick and smooth and starts to bubble.
Remove from the heat.
Scoop about 60ml of the very hot custard on top of the finger biscuits in the ramekins.
Now scoop about 60ml of the condensed milk mixture on top of the custard layer and shake the ramekins slightly so that the mixture spreads and covers the custard layer.
Repeat the finger biscuit, custard and condensed milk layers.
Bash 12 finger biscuits until very fine and divide equally among the ramekins.
Place the custard pots in the refrigerator for a minimum of 4 hours.

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Whoopy Peach Salad

December 16, 2021December 16, 2021by Karen ClaassenLeave a Comment

This is without doubt one of the craziest ideas to READ about, but surprisingly satisfying and pleasing in a very old fashioned way. That statement in its own is somewhat out of the ordinary but please try this idea for a quick delicious side dish to smoked and salty meat dishes … you may just have a new favourite recipe!

1 large tin/can of peach halves
100g mature cheddar cheese, grated
60ml mayonnaise
60ml sour cream
125ml feta cheese, crumbed
a handful of basil leaves, chopped
a handful of pistachio or pine nuts
fresh lettuce to serve

Drain the peaches from the syrup.
Hold the peach in your hand with the rounded side facing upwards and make a shallow horizontal slice so that the peach can sit on it – cut away as little as possible.
Arrange some fresh lettuce on a serving plate and place the peach halves randomly, with the hollow facing upwards.
Fill each peach cavity loosely with grated cheddar cheese.
Add the yoghurt, sour cream, finely crumbed feta and chopped basil to a small bowl and stir together.
Spoon a generous dollop of the dressing onto the cheese in the peach cavity.
Scatter the pistachios/pine nuts over the salad and serve with the extra dressing on the side.

This salad goes surprisingly well with any smoked, cured or salty meat dishes that need that boost of natural sweetness.

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Lemon Dressing

December 7, 2021by Karen ClaassenLeave a Comment

This is one of the best salad dressing you will ever make AND you can keep it in your refrigerator!! Delicious when drizzled onto seafood!

62ml lemon juice
1 clove garlic, minced
5ml Dijon mustard
1,2ml salt
a pinch of ground black pepper
7,5ml honey
62ml olive oil
5ml thyme leaves, chopped

Add the lemon juice, garlic, mustard, salt, a pinch of black pepper and honey to a small bowl and whisk together.
Drizzle in the oil while whisking. Keep going until all the oil is incorporated and the mixture has emulsified.
Add the thyme leaves and stir through.

Store left-over dressing in a glass jar, in the refrigerator.

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Shortbread

November 24, 2021November 23, 2021by Karen ClaassenLeave a Comment

240g flour
230g butter, room temperature
120g caster sugar plus a handful or so for dusting after baking
2,5ml salt

Preheat your oven to 180℃ and spray a 20cm x 20cm square or 20cm round baking tin with cooking spray.
Add the flour, butter, caster sugar and salt to the bowl of a food processor and pulse together until combined. Check that the mixture is soft and pliable and comes together in a dough when you press it together between your fingers. If not, pulse the mixture some more.
Scrape the mixture into the prepared tin and use your hands to push it down firmly.
Prick the shortbread with the tines of a fork, creating rows. Run the back of a knife’s blade between each row of fork tines to make cutting the shortbread easier once it’s baked.
Place the baking tin in the oven and bake for 35 minutes.
Take the shortbread from the oven and sprinkle with caster sugar while warm. You may also enhance the cutting lines and prick the biscuit with a fork once more.
Allow the shortbread to cool completely in the baking tin before removing and slicing into squares or triangles.

Shortbread is best kept in an airtight container and will last for several weeks.

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Greek Lemon Potatoes

November 5, 2021November 3, 2021by Karen ClaassenLeave a Comment

(Patates Fournou Lemonates)
Unlike traditional roasted potatoes these lemon potatoes are soft, moist, tender and melting. The zing from the lemon cuts through the richness of lamb or meat dishes and is truly more-dish! This to me, is the essence of everything I love about Greece – do your tastebuds a favour…

12 potatoes, peeled
90ml olive oil
finely grated zest of 2 lemons
juice of 2 lemons
10ml salt
a handful of thyme leaves

Preheat your oven to 180℃.
Quarter each potato lengthwise and spread them in a large roasting tin.
Drizzle with the olive oil, lemon zest, lemon juice and sprinkle over the salt and thyme leaves.
Mix together with your hands so that the potato is covered with the mixture.
Roast for 1 hour, turning once or twice during cooking.
Add another sprinkle of salt and serve.

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Pastitsio (Greek Lasagne)

October 29, 2021October 27, 2021by Karen ClaassenLeave a Comment

This Pastitsio is exactly as the hospitable Greeks intended: fit to feed a crowd! Makes 12 large portions.

300g Greek bucatini or Italian penne pasta
150g feta cheese
2 egg whites

Meat sauce:
60ml olive oil
2 onions, chopped
2 cloves of garlic, minced
15ml tomato paste
1kg minced beef
90ml red wine
1 tin chopped tomato
10ml sugar
1 bay leaf
1 cinnamon quill
7,5ml salt
2,5ml black pepper

Béchamel Sauce:
125ml butter
190ml flour
1 litre milk
2,5ml nutmeg
2,5ml salt
110g Kefalotyri cheese or Parmesan, grated
2 egg yolks

For the pasta:
Cook the pasta, drain and return to the saucepan in which it was cooked.
Crumble the feta over the pasta and mix together.
Add the egg whites and mix through. Set aside.

For the meat sauce:
Place a heavy bottom saucepan on medium-high heat and add the olive oil and onion.
Fry for 2-3 minutes and then add the garlic, tomato paste and minced beef.
Cook for 5 minutes, stirring and breaking up the beef while browning it.
Add the red wine, tomatoes, sugar, bay leaf, cinnamon, salt and pepper.
Bring the mixture to a simmer and cook for about 40 minutes until most of the liquid has evaporated and the sauce is thick.
Remove the bay leaf and cinnamon quill and take the mixture from the heat. Allow to cool slightly.

For the Béchamel Sauce:
Place a saucepan on medium heat and add the butter to melt.
Add the flour and stir the paste around for 2 minutes while cooking.
Add the milk and whisk until the sauce has no lumps and has thickened.
Remove from the heat and add the nutmeg, salt and half the cheese. Whisk until smooth.
Cool the sauce for 5 minutes and then whisk in the egg yolks.

Preheat your oven to 180℃ and spray an oven dish of 23cm X 26cm with cooking spray.
Spoon the pasta into the dish and spread it into an even layer.
Spoon the meat sauce on top and then top it with the béchamel sauce.
Sprinkle the rest of the cheese on top in an even layer.
Place the dish in the oven and bake for 40 minutes.
The Pastitsio can be served at room temperature.

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Chocolate Caramel Tart

October 27, 2021October 27, 2021by Karen ClaassenLeave a Comment

Base:
225g chocolate biscuits
150g butter

Filling:
100g butter
200g brown sugar
2 x 385g tins of condensed milk
7,5ml salt

Topping:
83ml cream
160g dark bitter chocolate, chopped

For the base:
Preheat your oven to 160℃ and spray a 23cm loose base tart tin with cooking spray.
Add the biscuits to the bowl of a food processor and process to fine crumbs.
Add the melted butter and mix/blitz until the mixture looks like wet sand.
Spoon the crumb mixture into the tart tin and press it firmly into the base and sides of the tin.
Bake the tart base for 10 minutes.
Remove from the oven and allow to cool.

For the filling:
Add the butter to a saucepan and melt it over medium heat.
Add the sugar and whisk to combine.
Keep stirring the mixture with the whisk until the sugar has melted completely.
Add the condensed milk and keep whisking to incorporate.
Cook the caramel for about 5 minutes, taking that it doesn’t overheat and burn, and then add the salt.
Pour the mixture into the tart case and bake in the oven for 15 minutes.
Take the tart from the oven and set aside to cool slightly.

For the topping:
Add the cream and chocolate to a heatproof bowl set over simmering water.
Stir the mixture every now and then until smooth and completely melted.
Take the bowl from the heat and allow to stand for about 10 minutes. Give it a stir every now and then so that it cools down.
Spoon the chocolate onto the caramel layer and spread it evenly with a spatula.
Refrigerate the tart for 2 hours to set.
Allow the tart to come to room temperature before serving.