foodcoma – Page 52 – My Whisk and I

Goats Cheese Tart

October 20, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is the perfect food as a light starter or simply as a canapé served with drinks on the patio. It can also double up as a light lunch when served with a salad.

2 large pears
30ml butter
30ml honey
1 lemon
500g ready-made pastry
200g goats cheese
a handful of pecan nuts
a handful of thyme leaves
egg-wash: 1 egg + 15ml milk

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Peel and core the pears and cut them into thin wedges lengthwise.
Place in a bowl and squeeze the lemon juice over. Mix up the slices with your hands so that the pear is covered with lemon juice.
Add the butter and honey to a large frying pan over medium-high heat.
Add the pear slices and any lemon juice from the bowl and cook for 2-3 minutes a side, until the pear is caramelised.
Remove the pear slices but reserve the honey caramel in the pan.
Roll the pastry to a 28cm X 38cm rectangle and score a 2cm border all around the edges. Place the pastry on the lined baking sheet.
Arrange the pear slices over the pastry within the border.
Now break up the cheese and arrange it randomly between the pear.
Scatter the pecan nuts and the thyme leaves over the pear and goats cheese.
Drizzle the leftover caramel from the pan over the tart.
Whisk the egg and milk together and brush the pastry border with it.
Bake the tart for 20 minutes until the pastry is beautifully golden.
Serve slightly warm.

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Broken Glass Slices

October 18, 2021October 17, 2021by Karen ClaassenLeave a Comment

An old classic for jelly lovers and perfect to enjoy at a pool party!

4 x 85g packets powdered jelly, 4 different colours/flavours
225g digestive biscuits
125g butter, melted
125ml boiling water
20ml powdered gelatine
500g cream cheese
200ml condensed milk

Dissolve each colour jelly in 200ml boiling water and pour into individual/separate containers. (Lunch boxes work well). Set in the refrigerator for about 4 hours.
Cut the jelly into cubes and set aside.
Spray a 23cm x 23cm x 5cm baking tin/container with cooking spray.
Break up the biscuits and place it in the bowl of a food processor. Blitz until it resembles fine sand.
Melt the butter and add it to the biscuits with the engine running.
Transfer to the prepared baking tin and press firmly into the tin base in an even layer. Chill in the refrigerator.
Pour the boiling water in a mixing bowl and add the gelatine. Stir until the gelatine has completely dissolved and set aside to cool.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth.
Scrape down, add the condensed milk and mix for a minute or so.
Add the cooled gelatine mixture and blend well.
Now take the bowl from the mixer and add the jelly cubes. Gently fold everything together.
Scrape the mixture over the biscuit base and press it into the corner of the baking tin. Flatten the surface by gently pressing down on the mixture with a spatula.
Cover the tin with plastic wrap and refrigerate overnight.
Slice the tart with a clean sharp knife and serve.

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Vanilla Sheet Cake with Coconut Chocolate Ganache

October 15, 2021by Karen ClaassenLeave a Comment

This is a delicious sheet cake with a wonderful fine crumb and the chocolate ganache dresses it up for any occasion!

For the cake:

330g butter, room temperature
550g granulated sugar
5 eggs
5ml vanilla
660g flour
2,5ml + 1,2ml baking powder
1,2ml salt
250ml milk

Preheat your oven to 180℃ and line 27cm X 37cm X 5cm cake tin (I use a roasting tin) with baking paper.
Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on a high speed until pale and fluffy.
Turn the mixer to medium speed and add the eggs one at a time, giving each egg time to incorporate into the mixture.
Add the vanilla.
Sift the flour, baking powder and salt together in a bowl.
Turn the mixer to a low speed and add the flour mixture and milk alternately.
Scrape the batter into the prepared baking tin and place it in the oven to bake for 40 minutes.
Cool the cake on a cooling rack until completely cold and slice into squares.

For the Coconut Chocolate Ganache:
180g white coconut chocolate OR white chocolate and a handful of roasted coconut flakes
120ml cream

Chop the chocolate finely and add the chocolate and cream to a heatproof bowl set over a saucepan with simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture is silky smooth.
Now take the bowl from the heat and stir the ganache.
Drizzle the ganache over the cake slices while still slightly warm.
Decorate with roasted coconut flakes.

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Aperol Gin Cocktail

October 14, 2021October 13, 2021by Karen ClaassenLeave a Comment

This is a deliciously refreshing drink on a hot day and easy to make at home. Serve it for your next aperitivo hour in true Italian style!

30ml Aperol
30ml gin
30ml lime juice
30ml simple syrup
60ml soda water

Add the Aperol, gin, lime juice and simple syrup to a cocktail shaker.
Add 3 ice cubes and shake the mixture for about 1 minute.
Pour the contents into a glass and top with soda water.
Garnish with edible flower ice cubes before serving.

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Sweet-and-Sour Pork Chops

October 12, 2021by Karen ClaassenLeave a Comment

These pork chops are so easy to make and really delivers on taste! Serve them on noodles, rice or mashed potato.

83ml sugar
83ml apple cider vinegar
45ml pineapple juice (from the canned pineapple)
45ml tomato sauce (ketchup)
5ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water

1 onion, sliced
2 cloves of garlic, minced
15ml fresh ginger, grated
half each of a red, green and yellow bell/sweet pepper, sliced
1 tin of pineapple pieces

6 pork chops

Preheat your oven to 180℃.
Add the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy and cornstarch to a mixing bowl and stir to mix together.
Add the water, stir through and set aside.

Put a cast-iron pan (skillet) on medium heat and add a dash of vegetable oil.
Add the onion, garlic, ginger and sweet pepper and fry for 4 -5 minutes.
Add the pineapple pieces and pour the sauce into the pan with the onion mixture.
Reduce the heat and gently simmer for 5 minutes.

Warm another pan on medium-high heat and brown the chops, about 2-3 minutes per side.
Immediately place the fried pork chops in the sauce. Keep going until you have browned all the chops.
Cover the pan with the chops and the sauce and place in the oven for 25 minutes.
Scatter some sesame seeds and coriander leaves over before serving on rice, noodles or mashed potato.

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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.

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Milk Chocolate Brownies

October 7, 2021October 7, 2021by Karen ClaassenLeave a Comment

These brownies are fudgy and chocolatey and all things fabulous and delectable! Easy to make and keeps well in a sealed container for 3 – 4 days.

125g butter, cubed
120g +120g milk chocolate
375ml brown sugar
15ml vanilla
2 eggs
250ml + 62ml flour
15ml cocoa powder
2,5ml salt
1,2ml baking powder

Preheat your oven to 180℃ and line a 20cm X 20cm X 5cm cake tin with baking paper.
Add the butter to a heatproof bowl.
Break the chocolate into pieces and add it to the butter.
Set the bowl over a saucepan with simmering water and allow to melt.
Remove the bowl from the heat and stir the mixture to amalgamate. Set aside, stirring every now and then, to cool until lukewarm.
Add the sugar and vanilla to the chocolate mixture and stir through.
Add the eggs one at a time and beat well with a hand whisk. You want a glossy, smooth mixture.
Sift the flour, cocoa powder, salt and baking powder together and add it to the chocolate mixture. Mix through.
Chop the remaining 120g milk chocolate in to chunks the size of peas.
Stir the chocolate into the brownie mixture.
Scoop the batter into the prepared baking tin and bake for 30 minutes.
Remove from the oven and cool completely before slicing it into 16 squares.
The brownies keep well in a sealed container for 3 – 4 days.

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Curry Ice Cream

October 5, 2021October 5, 2021by Karen ClaassenLeave a Comment

I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!

500ml cream
1 X 385g can of condensed milk
15ml mild curry powder
5ml ground cinnamon
15ml ground turmeric
yellow food colouring
cinnamon quills (sticks) to decorate
sugar cones or bowls

Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment.
Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice!
Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks.
Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap.
Place in the freezer for at least 6 hours.
Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.

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Chocolate Rolls

October 4, 2021October 3, 2021by Karen ClaassenLeave a Comment

These rolls are a cheat’s version of the French pain au chocolat – less work and equal taste. Makes 12 rolls.

325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg
80g chocolate, chopped
Eggwash: 1 egg + 15ml water, whisked together

Spray a 12-hole muffin tin with cooking spray.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, yeast and sugar to the milk and stir until the butter has melted.
Add the egg and whisk together.
Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky!
Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic.
Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes.
Lightly dust a work surface with flour and roll the dough to a large rectangle.
Sprinkle the chopped chocolate over the length, in the centre.

Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers.
Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough.
Divide and cut the dough into 12 equal pieces.
Cut each piece into 3, keeping the top attached.
Plait the dough and then roll up each plaited piece and place it in a muffin hole.
Cover the muffin tin with a tea towel and allow to proof for 20 minutes.
Preheat your oven to 180℃.
Brush the rolls with the egg wash and bake for 20 minutes.
Serve slightly warm with a cup of coffee.

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Stroganoff Steaks

October 1, 2021September 29, 2021by Karen ClaassenLeave a Comment

6 sirloin steaks
45ml butter
400g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
5ml smoked paprika
300ml beef stock
250ml sour cream
a handful of parsley, chopped

Cook the steaks to your liking and set aside. Keep it covered and warm, to rest.
Put a heavy-base pan on high heat and add the butter. If you cooked the steak in a pan, use the same one.
Add the mushrooms and cook until browned and slightly charred on the edges. Remove from the pan.
Turn the heat down to medium and cook the onion until translucent.
Add the garlic and cook for 1 minute while stirring.
Transfer the mushroom back to the pan and sprinkle over the paprika.
Pour the beef stock into the pan and stir with a wooden spoon, scraping loose any charred pieces stuck to the pan. Allow the stock to bubble away until reduced by half.
Take the pan from the heat and stir in the sour cream and parsley.
Season the sauce with salt and pepper.
Place the cooked steaks in the sauce, cover the pan with a lid and allow to stand for 10 minutes before serving.