fabulous – My Whisk and I

Korean Pancakes

February 8, 2022February 8, 2022by Karen ClaassenLeave a Comment

These pancakes are a delicious snack, light lunch or canapé. The recipe yields two pancakes which is enough for one person or a snack for two sharing. Savoury and crispy has never tasted as good!!

Dipping sauce:
30ml soy sauce
15ml vinegar
5ml honey
5ml sesame oil
2,5ml sesame seeds

Mix all the ingredients together and set aside.

For the pancakes:
250ml zucchini, cut into stick not wider than 4mm (or grated if you do not want to do the cutting!)
190ml flour
30ml cornstarch
1 clove garlic, minced
2,5ml salt
1 egg
190ml ice cold water
about 60ml vegetable oil

Cut the zucchini into sticks no thicker than 4mm.
Mix the flour, cornstarch, salt, garlic and egg together in a mixing bowl.
Drizzle in the water while whisking continuously, to form a smooth batter.
Heat about 30ml of vegetable oil in a frying pan over medium heat.
Arrange half the zucchini in the pan and spread it out evenly.
Pour half the batter over the zucchini sticks and leave to cook for 4 minutes.
Flip the pancake and cook for another 3-4 minutes until golden and crispy.
Remove the pancake from the pan, slice into chunks and serve with the dipping sauce.

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3-Ingredient Chocolate Cheesecake

September 22, 2021by Karen ClaassenLeave a Comment

You will keep this recipe as a quick and delicious go-to whenever you are in need of a dessert, something sweet or a treat. The taste is dramatically altered by the chocolate of your choice … choose wisely!!

200g full fat cream cheese
200g chocolate, chopped finely
5 eggs, separated

Preheat your oven to 170℃ and line a 18cm cake tin with baking paper. Cover the bottom and about half way up, of the cake tin with tin foil and place the tin in a roasting dish. Put aside.
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water.
Stir until completely melted and remove from the heat. Allow to cool slightly.
Add the cream cheese and egg yolks to a mixing bowl and beat with an electric beater.
Drizzle in the cooled chocolate and mix until blended.
Add the egg whites to a clean mixing bowl and beat until stiff peaks.
Stir about a third of the whites into the chocolate mixture to lighten it.
Add the rest of the whites and gently fold through until no trace of white is visible.
Gently scrape the mixture into the prepared cake tin and level the surface with a spatula.
Now pour very hot water from the TAP into the roasting tray so that the water reaches about 3cm.
Place the cake in the oven and bake for 15 minutes.
Lower the temperature to 160℃ and bake for another 15 minutes.
Turn the oven off and leave the cake inside for another 30 minutes before removing it from the baking tin.
Serve the cheesecake slightly warm with a chocolate sauce.

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Cappuccino Puddings

September 17, 2021September 16, 2021by Karen ClaassenLeave a Comment

If you are a chocolate fan but don’t like sweet, these are for you!

90ml cream
10ml espresso coffee granules
30ml Kahlúa (or a coffee cream liqueur)
3 eggs + 1 egg white, separated
25g caster sugar
160g dark chocolate, chopped
cocoa powder for dusting

Preheat your oven to 190℃. Grease 6 ramekins with a minimum capacity of 175ml. Place them on a baking tray and set aside.
Pour the cream into a small saucepan over a low-medium heat until just warm.
Add the espresso and Kahlúa and stir until the coffee granules are dissolved.
Divide the mixture between the prepared ramekins.
Add the 4 egg whites to a clean mixing bowl and beat until it forms soft peaks.
Now whisk in the sugar, adding a teaspoonful at a time until the mixture is stiff and glossy.
Add the chocolate to a heatproof bowl set over simmering water and stir until completely melted and silky smooth.
Take the chocolate from the heat and set aside for 10 minutes. Stir it every now and then so that it cools down.
Add the egg yolks to the chocolate and stir through.
Stir in a third of the beaten egg white mixture.
Now fold in the rest of the whites until no trace of whites are left.
Spoon the mixture into the ramekins and bake it for 15 minutes.
Sift the puddings with cocoa powder (or icing sugar if you want a sweeter pudding) and serve immediately.