foodcoma – Page 54 – My Whisk and I

French Beignets

September 15, 2021by Karen ClaassenLeave a Comment

Beignets are French doughnuts that are really easy and straightforward to make. Once you have tasted a fresh, warm beignet it will become your favourite in-between treat!

190ml warm water
62ml + 62ml sugar
10g instant yeast
1 egg
125ml milk
10ml vanilla
4 X 250ml flour
5ml salt
45ml butter, very soft
vegetable oil for frying
icing sugar to dust

Pour the warm water into the mixing bowl of a stand mixer fitted with the dough hook.
Add 62ml sugar and sprinkle the yeast on the water. Stir until the sugar has dissolved.
Whisk the egg, milk, vanilla and remaining 62ml sugar together in a small mixing bowl and add it to the yeast mixture.
Turn the mixer to a slow speed and gradually add the flour and salt.
Add the butter and incorporate.
Increase the speed to medium and mix/knead for about 4 minutes, until the dough comes together in a ball.
Place the dough, which will be very soft, in a lightly oiled bowl, cover with plastic wrap and leave to rise for about 2 hours or until doubled in size.
Pour about 5cm of oil into a saucepan and place on the heat. The ideal temperature is 179 – 180℃.
Lightly dust a work surface with flour and roll the dough to a thickness of about 1,5cm.
Cut into 5cm X 5cm squares and fry until golden.
Dust the warm beignets with icing sugar.
Serve with another dusting of icing sugar and a cup of coffee.

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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.

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Rosemary Lemonade

September 10, 2021by Karen ClaassenLeave a Comment

This is a refreshing drink to have on a summer’s day and a real crowd pleaser. Add a shot of vodka or tequila and serve with aperitifs!

500ml water
2 sprigs rosemary about 15cm long
125ml sugar
125ml honey
300ml fresh lemon juice
1,5 litre cold water

Pour the water into a small sauce and bring to a boil.
Add the rosemary, cover the saucepan with a lid and reduce to a simmer, for 10 minutes.
Take from the heat and remove the rosemary.
Stir in the sugar and honey.
Pour the mixture into a jug and refrigerate for 30 minutes.
Add the lemon juice and 1,5 litres cold water.
Chill the lemonade for at least an hour.
Serve over ice and top with fresh lemon slices and a sprig of rosemary.

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Chocolate-Espresso Kick

September 9, 2021by Karen ClaassenLeave a Comment

Two of my very favourite drinks in one cup!!

250ml milk
15ml sugar
80g chocolate, chopped
30ml espresso
2,5mll vanilla

Pour the milk into a small saucepan, add the sugar and turn the heat to medium. Warm the milk to just before boiling point.
Turn down the heat to the lowest setting and add the chopped chocolate.
Simmer the mixture for 5 minutes while whisking/stirring continuously.
Take the saucepan from the heat and add the hot espresso and vanilla.
Stir through and serve hot.

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Chocolate and Blueberry Tart

September 2, 2021by Karen ClaassenLeave a Comment

For the pastry:
80g dark chocolate, 75% cocoa
175g butter, cubed
230g caster sugar
4 egg yolks
10ml vanilla
5ml milk
50g cocoa powder
350g flour

Blueberry custard:
150g blueberries
15ml lemon juice
250ml + 30ml coconut milk
60g honey
15ml cornstarch
10ml agar-agar

Chocolate ganache:
160g dark chocolate, chopped
180ml coconut and cows milk
30ml honey
15ml coconut oil
a pinch of salt

Making the pastry:
Melt the chocolate and set it aside.
Add the butter, sugar, egg yolks, vanilla and milk to the bowl of a food processor and process to mix.
Add the chocolate in a thin stream while the engine is running.
Add the sifted cocoa and flour to the mixture and process until the mixture forms a smooth ball of pastry.
Wrap the pastry in plastic wrap and rest for 30 minutes in the refrigerator.
Roll out the pastry between two sheets of baking paper to a thickness of 3mm.
Line a loose bottom tart tin and then line the pastry case with tin foil. Freeze for one hour.
Preheat your oven to 180℃.
Bake the pastry case with the foil lining for 15 minutes. Remove the foil and bake for another 15 minutes.
Set aside to cool completely.

Making the blueberry custard:
Add the berries, lemon juice, 250ml coconut milk and honey to the bowl of a food processor and process until smooth.
Pour the 30ml coconut milk into a small bowl and add the cornstarch and agar-agar. Stir to dissolve.
Pour the blueberry mixture into a small saucepan over medium heat and bring to the boil.
Drizzle the cornstarch mixture into the blueberry mixture while whisking continuously until smooth and it starts to thicken.
Pour the blueberry custard into the cooled tart shell and allow to cool.
Refrigerate for 1 hour.

Making the ganache:
Add the chocolate, milk (pour whatever you have left of the coconut milk into a measuring jug and then fill up with dairy milk to 180ml), honey and coconut oil to a heatproof bowl set over a saucepan with simmering water. Stir until the chocolate has melted and you are left with a smooth mixture.
Pour over the blueberry custard.
Refrigerate the tart for 4 hours before serving.

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Green Peppercorn Sauce

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

Make this sauce part of your repertoire and elevate that steak to the next level!

83ml brandy
190ml beef stock
125ml cream
15ml canned green peppercorns

Pour the brandy into the pan in which you have cook the steak. If you barbecued your steak, pour it into a small saucepan.
Turn the heat up to high and simmer the brandy for about 2 minutes to cook off the alcohol.
Add the beef stock and cook until reduced by half – about 5 minutes.
Turn the heat down to medium-low and add the cream and peppercorns.
Gently simmer the sauce for 2 minutes, while stirring.
Taste the sauce and season with salt and pepper.
Spoon over steak and serve.

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Mushroom Spaghetti

August 31, 2021by Karen ClaassenLeave a Comment

Easy, quick and fabulous!!

500g spaghetti
45ml butter
200g mixed mushrooms
200g bacon, cut into pieces
1 onion, chopped
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the instructions on the packet and keep warm while you make the sauce.
Put a cast-iron pan on to a high heat and add the butter to it.
Fry the mushrooms, stirring occasionally, until golden brown and slightly caramelised. Spoon into a bowl and set aside.
Turn the heat down to medium and add the bacon to the same pan. Fry for about 3 minutes.
Add the onion and cook until translucent.
Add the garlic and the cooked mushroom and cook for another minute.
Pour in the wine and allow the wine to reduce to half.
Now add the cream, stock and grated parmesan and turn the heat down to low.
Cook for about 5 minutes or until the sauce has thickened.
Add the cooked and drained spaghetti to the sauce, mix through and taste for seasoning.
Scatter a handful of chopped parsley over the spaghetti and serve.

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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.

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Chocolate-Blueberry Clusters

August 27, 2021August 27, 2021by Karen ClaassenLeave a Comment

These clusters are perfect treats for those tiny-hands-in-the-kitchen…

100g chocolate, chopped
250g fresh blueberries
100g pistachio nuts

Add the chopped chocolate to a heatproof bowl set over a saucepan with barely simmering water to melt.
Stir every now-and-then until completely melted. Take from the heat.
Line a small-hole muffin tin with paper cups.
Spoon about half a teaspoon chocolate into each cup and give it a swirl so that the chocolate covers the base of the paper cup.
Add about three blueberries and two pistachio nuts to the cups and then drizzle with another half teaspoonful of melted chocolate.
Place some more blueberries and nuts on each cluster and give each a final drizzle of chocolate.
Allow to set for at least 30 minutes.
Gently remove the clusters from the paper cups and serve.
Do not keep the clusters in the refrigerator.

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Butternut Rolls

August 25, 2021August 22, 2021by Karen ClaassenLeave a Comment

These rolls are deliciously moist and soft and make for a great dinner roll, with a boost of veggies!!

190ml cooked and mashed butternut (about one large butternut)
190ml milk
10g instant yeast
450g bread flour
50g cake flour
45g caster sugar
15ml honey
7,5ml salt
45g butter
about 45ml melted butter

Add the mashed butternut and milk to the bowl of a stand mixer fitted with the dough hook.
Mix together on a low speed for 2 minutes.
Add the yeast, bread flour, cake flour, caster sugar and honey and mix on a low speed until the mixture comes together as a rough dough.
Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.
Cut the butter into small pieces and set aside.
Remove the plastic wrap, add the salt and knead the dough on medium speed for 1 minute.
Add the butter pieces one at a time, with the machine running and knead until the dough is silky smooth. About 6 minutes.
Lightly oil a mixing bowl and place the dough in it. Cover and allow to rise until double in size (about 1 hour).
Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray.
Transfer the dough to a working surface and divide into twelve equal pieces.
Roll each piece of dough into a ball and place it into the prepared muffin tin.
Cover the muffin tin with a plastic bag and allow to rise for 30 minutes.
Bake the rolls for 16 minutes.
Melt an additional 45ml of butter in the microwave oven.
Take the rolls from the oven, brush the rolls with the melted butter and place back in the oven for a further 3 minutes.
Take the rolls from the oven and cool on a cooling rack.
Serve with butter and honey.