eatcaptureshare – My Whisk and I

Tropical Chocolate Bread

January 20, 2022January 20, 2022by Karen ClaassenLeave a Comment

This is a great variation on banana bread and perfect for brunch when served with roasted peaches. Keeps for 2-3 days in an airtight container but it is very good when toasted thereafter.

150g butter
190ml caster sugar
2 eggs
30ml milk
2 ripe bananas, sliced
250ml self-raising flour
5ml bicarbonate of soda
62ml dodo powder, sifted
125ml desiccated coconut
160g De Villiers Cocoa Nut Butter Chocolate, chopped

Preheat your oven to 180℃ and line a 11cm X 25cm X 7cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until creamy.
Add the eggs, milk and sliced bananas and mix for another minute.
Sift the flour, bicarbonate of soda and cocoa powder together and stir into the mixture.
Take the bowl from the mixer, add the coconut and chocolate and stir through by hand.
Spoon the mixture into the prepared loaf tin and bake for 1 hour or until a skewer inserted comes out clean.
Turn the bread out onto a wire rack to cool.
Slice to serve.

Honey-Roasted Peaches:
6 fresh peaches
15ml butter, cubed
62ml honey

Preheat your oven to 200℃.
Cut the peaches in half and remove the stones.
Place the peach halves on an oven tray and dot the cubed butter over it.
Drizzle over the honey.
Roast in the oven for 15-20 minutes, until caramelised and golden brown.
Serve on a toasted slice of Tropical Chocolate Bread.

Uncategorized

Steak Butters

October 28, 2021October 27, 2021by Karen ClaassenLeave a Comment

Flavoured butters are a simply way of adding flavour and punch to meat, easy to make and can be kept in your freezer for when you need it! The Olive Butter is particularly good with chicken, fish and roast vegetables! The method for the three flavoured butters are the same.

Café de Paris Butter:
125g butter
30ml chives, finely chopped
15ml parsley, finely chopped
5ml Dijon Mustard
1 clove of garlic, minced
5ml capers
1 anchovy fillet
the zest of half a lemon, finely grated

Method:
Allow the butter to come to room temperature and soften.
Mix all the ingredients together.
Spread a piece of plastic wrap on a kitchen surface, spoon the mixture on top and roughly shape it into a log shape.
Fold the edge of the plastic wrap closest to you over the log shape and proceed to roll the butter in the plastic so that you have a plastic sausage.
Now take hold of the two ends (the overhanging/extra plastic wrap) and roll the butter away from you on the surface.
Tie the plastic ends and freeze until required.

Olive Butter:
125g butter, softened
190ml olives, chopped
15ml rosemary, chopped
salt to taste

Garlic Butter:
125g butter, softened
3 cloves of garlic, minced
1,2ml salt
1,2ml pepper

Uncategorized

Flower Jellies

October 11, 2021October 10, 2021by Karen ClaassenLeave a Comment

These pretty flower jellies can be served as a light dessert or as a palate cleanser. The wine may be replaced with grape or any other clear juice.

6 eggs
edible flowers
10ml powdered gelatine
45ml cold water
45ml sugar
150ml very hot water
75ml white wine or clear fruit juice

Poke a hole in the bottom of the eggs and pour out the insides. Thoroughly wash the inside of the shells and wipe dry.
Push the edible flowers inside the empty shells.
Pour 45ml water into a bowl and sprinkle the gelatine on top. Set aside to bloom for 5 minutes.
Add the sugar to the gelatine and pour in the hot water. Stir the mixture until the sugar and gelatine has dissolved completely.
Set aside to cool for a few minutes and then add the white wine. Mix well and allow to cool to room temperature.
Pour the gelatine mixture into the egg shells and refrigerate until firm. (about 6 hours)
Peel the egg shell away and serve the flower jellies.

Uncategorized

Spaghetti Carbonara with Zucchini

September 23, 2021by Karen ClaassenLeave a Comment

250g wholewheat spaghetti
4-6 zucchini
250g bacon, cubed
2 cloves garlic, minced
250ml cream
250ml parmesan cheese, grated
5 egg yolks

Cook the spaghetti and set aside.
Make zucchini strips by placing a zucchini on a chopping board and running a vegetable peeler over the length of it. Pull as many strips as you can, flipping the zucchini from time to time. Keep the zucchini strips aside.
Pour a small amount of vegetable oil in a saucepan, add the bacon and cook over medium heat for about 6 minutes.
Add the garlic and cook for another minute.
Remove the bacon and garlic from the pan and set it aside.
Pour the cream in the same saucepan and bring it to a simmer.
Add the egg yolks one at a time while whisking continuously.
Add the parmesan and zucchini strips and simmer for about 2 minutes.
Now add the bacon and cooked spaghetti and toss through.
Serve the pasta with more grated parmesan and an egg yolk on top.

Uncategorized

Fried Coconut Banana

September 21, 2021September 21, 2021by Karen ClaassenLeave a Comment

This is an easy, quick dessert that will satisfy ALL sweet cravings!! Serve one banana per person.

30ml brown sugar
2 bananas, halved in their length
150ml coconut milk
shredded coconut
vanilla ice cream to serve

Put a dry frying pan on a medium-high heat and add a handful of shredded coconut. Toast until light brown, moving it around in the pan (with a spoon) so that it doesn’t burn. Remove from the heat AND the pan when ready and set aside.
Add the brown sugar to the same pan and allow it to melt.
Place the bananas in the pan and fry for 1 minute. Gently flip the halves and fry for another minute.
Remove the banana from the pan.
Add the coconut milk to the melted/sticky sugar, lower the heat and stir continuously until the sugar has dissolved.
Reduce the sauce until it has thickened.
Place the banana halves in serving bowls/plates and drizzle with the caramel sauce.
Sprinkle with the toasted coconut and serve with a scoop of vanilla ice cream!

Uncategorized

Apple and Marmelade Sausages

September 14, 2021September 14, 2021by Karen ClaassenLeave a Comment

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.

Uncategorized

Eggs Benedict with Chorizo

August 30, 2021August 29, 2021by Karen ClaassenLeave a Comment

This is a fail-proof hollandaise sauce for this classic breakfast. Be adventurous and add some spice and interest with Chorizo sausage!

3 hamburger rolls
1 chorizo sausage
6 eggs

For the Hollandaise sauce:
3 egg yolks
15ml lemon juice
5ml Dijon mustard
1,2ml salt
125ml melted butter

Cut the rolls in half and lightly toast them. Set aside.
Slice the chorizo sausage into 0,5cm thick discs and place the slices flat in a dry frying pan over high heat.
Cook for 2 minutes, flip the slices and cook 2 minutes more. Cook all the chorizo and keep the slices warm in your oven.
For the Hollandaise sauce:
Add the egg yolks, lemon juice, mustard and salt to a blender and blitz to mix the ingredients. (30 seconds)
Add the butter to a small saucepan over medium-high heat. The butter should be completely melted and very hot!
Run the blender while drizzling in the hot butter in a thin, steady stream.
Assemble the dish by putting half a toasted roll on a dinner plate. Cover the surface of the roll with 4-5 slices of chorizo.
Poach the eggs and place one egg on each chorizo-topped roll.
Spoon 2-3 tablespoons of the Hollandaise sauce onto the egg and serve.