family brunch – My Whisk and I

Honey and Pear Flapjacks

July 1, 2023June 25, 2023by Karen ClaassenLeave a Comment

1 egg
62ml sugar
125ml milk
15ml melted butter
250ml flour
10ml baking powder
1ml salt
3 pears, cut into 0,5cm thick slices
250ml mascarpone cream, room temperature
80ml syrup

Add the egg and sugar to a mixing bowl and whisk together.
Pour about half the milk and all of the melted butter into the bowl and whisk until amalgamated.
Sift the flour, baking powder and salt into the bowl and whisk again.
Now gradually add the rest of the milk and whisk to form a silky smooth batter.
Place a non-stick pan on medium-high heat, add a splash of vegetable oil and fry spoonfuls of the batter until golden. Flip the flapjack after three minutes and cook for another minute or so.
Add a small knob of butter to the pan and fry the sliced pear over high heat until slightly charred.
Build a stack by layering a flapjack, slice of pear, dollop of mascarpone and then repeat twice more.
Drizzle the syrup over and serve.

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French Toast Rolls

April 12, 2023April 7, 2023by Karen ClaassenLeave a Comment

8 slices fresh white bread
45ml + 45ml butter
80ml brown sugar
5ml + 5ml ground cinnamon
2 eggs
60ml milk
60ml granulated sugar

Trim the crusts from each slice of bread and then roll each flat with a rolling pin.
Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven.
Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency.
Spread each slice of bread with a thin layer of the sugar mixture.
Roll the slices up in a tight roll.
Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together.
Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through.
Place a non-stick pan on medium heat and add the remaining 45ml butter.
Now dip one of the bread rolls in the egg mixture and place in the warm pan.
Repeat with the rest.
Fry until golden, turn until browned all over.
Remove the rolls from the pan and roll each in the cinnamon sugar while warm.
Serve with a good cup of coffee.

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Croissant Brunch Bake

April 8, 2023April 3, 2023by Karen ClaassenLeave a Comment

This recipe will feed 8 hungry adults.

8 croissants
250g cream cheese, room temperature
300g cheddar cheese, grated
a small bunch of salad onions, sliced
5ml smoked paprika
500g sandwich ham, small cubes
10 eggs
150ml milk
100ml + 50ml cream
30ml granulated mustard
5ml salt

Cut the croissants in half horizontally and arrange the bottom halves in an ovenproof dish.
Add the cream cheese, two thirds of the cheddar, salad onions and smoked paprika to a mixing bowl and mix well until all the ingredients are evenly distributed.
Divide the mixture between the 8 croissant bottoms and then place the top halves on top.
Add the eggs, milk, 100ml cream, mustard, salt and a few grindings of black pepper to a bowl.
Whisk the mixture until completely smooth.
Pour the mixture around the croissants.
Cover the dish and allow to soak at room temperature for 1 hour.
Preheat your oven to 180℃.
Brush the croissant tops with the 50ml cream and scatter over the rest of the cheese.
Cover with aluminium foil and bake in the oven for 30 minutes.
Remove the foil and bake for another 15 minutes.
Serve immediately.

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3-Ingredient Banana Flapjacks

October 6, 2022October 5, 2022by Karen ClaassenLeave a Comment

This recipe is for one portion flapjacks = 3-4 average sized flapjacks.

1 very ripe banana, mashed
30ml self-raising flour
1 egg

Add the mashed banana, flour and egg to a small mixing bowl and whisk together with a fork.
Place a frying pan on medium-high heat and add a dash of vegetable oil.
Spoon the batter into the pan, about three flapjacks at a time and cook until tiny bubbles appear.
Flip over and cook for another minute or two.
Serve the flapjacks warm with honey and added fruit.