easy starters – My Whisk and I

Whipped Goat’s Cheese Bruschetta

October 31, 2022by Karen ClaassenLeave a Comment

1 sourdough loaf, cut into 1cm slices
60ml olive oil
600g cherry tomatoes, halved
half a red onion, finely chopped
200g goat’s cheese/chevin
100g sour cream
juice of 1 lemon (about 30ml)
a handful of basil leaves, chopped

Preheat your oven to 180℃.
Place the bread slices on a baking sheet and brush them with the olive oil.
Toast the bread in the oven for 10 min. Set aside.
Add the halved tomatoes and red onion to a mixing bowl, drizzle with some olive oil and season with salt and pepper. Set aside.
Add the goat cheese, sour cream, lemon juice and basil leaves to a bowl and whisk together with an electric whisk.
Spread the cheese mixture on the bruschetta, top with the tomato and serve immediately.

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Pan-Fried Halloumi

February 3, 2022February 3, 2022by Karen ClaassenLeave a Comment

Halloumi cheese, cut into 0,5cm slices
vegetable oil

Dressing:
2 red chillies, very finely chopped
20ml parsley, very finely chopped
15ml lemon juice
30ml olive oil
a pinch of salt

Add all the ingredients for the dressing to a small bowl and stir together. Put aside.

Place a heavy frying pan on medium to high heat and wait for it to become hot.
Add about a teaspoon of oil to the pan and give it a swirl.
Now lay the halloumi slices down in the pan without them touching.
Fry for about one and a half minutes before flipping and frying the other side. Do not move the cheese around when frying as you will lose the caramelisation and beautiful golden crust!
Keep going until all the cheese is fried.
Place the halloumi on a serving dish and spoon over the dressing while still hot.
Serve immediately.

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Prawn Cocktail

October 22, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is a classic prawn cocktail recipe and although it has been around for always it is ever popular, quick and easy to put together.

60ml butter
3 cloves of garlic, minced
400g shrimps/prawns, shells removed and cleaned
half a red onion, finely chopped
60ml mayonnaise
15ml tomato sauce/ketchup
15ml lemon juice
5ml Worcestershire sauce
iceberg lettuce
extra lemon wedges to serve

Melt the butter in a large heavy base frying pan and add the garlic and prawns. The prawn should be spaced slightly apart and not be crowded into the pan – cook more than one batch if your pan does not allow enough room for this.
Cook the prawns for about 3 minutes, stirring occasionally, until pink.
Remove from the pan and allow to cool.
Chop the red onion very finely and add it to a mixing bowl with the mayo, tomato sauce, lemon juice and Worcestershire sauce. Mix through.
Chop the prawns into chunks and add it to the sauce mixture.
Shred about 2 cups of lettuce and add that to the rest of the ingredients. Mix thoroughly.
Scoop the mixture into serving bowls/glasses/cone-shaped tuilles and serve with a wedge of lemon.