Tag: foodporn

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Cock-a-Leekie Soup

by Karen Claassen1 Comment on Cock-a-Leekie Soup
Cock-a-Leekie Soup

4 large leeks, sliced into coins
2 cloves of garlic, minced
1 litre chicken stock
3 medium potatoes, peeled and cubed
250ml cooked chicken, finely shredded
2 bay leaves
125ml cream

Place a saucepan over medium-high heat and add some olive oil to it.
Add the leeks and stir-fry until it is really soft.
Take about 2 spoonfuls of the leak out of the saucepan and keep aside as garnish.
Add the garlic and stir-fry for another minute.
Pour in the chicken stock, add the potato, chicken and bay leave and simmer the soup for 30 minutes.
Remove the bay leaves and mash the potato against the side of the saucepan. I like my soup to have uneven bits of potato to add texture but you may blitz it at this stage if you prefer.
Pour in the cream and season the soup with salt and black pepper.
Cook for a minute or two before serving with a fresh loaf of bread.


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Spicy Fried Rice

by Karen ClaassenLeave a Comment on Spicy Fried Rice
Spicy Fried Rice

15g butter
15ml olive oil
1 large/2 medium onions, finely chopped
2 cloves of garlic, minced
2 carrots, finely diced
50g curry paste (I used Rogan Josh paste – use a milder paste if you are not a fan of heat!!)
30ml tomato paste
500ml cooked rice
45ml soy sauce

Place a large pan over medium-high heat and add the butter and oil.
Add the onion and fry until soft and translucent.
Add the garlic and stir-fry for one minute.
Now add the carrots and fry for another 2-3 minutes.
Add the curry and tomato paste and stir to mix through.
Add the cooked rice and stir until the rice is evenly coated.
Pour in the soy sauce and cook for 2 minutes, until the soy has been absorbed.
Serve warm.

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Passionfruit Soufflé

by Karen ClaassenLeave a Comment on Passionfruit Soufflé
Passionfruit Soufflé

about 30g butter, melted – to brush the ramekins
2 egg yolks
90g + 90g caster sugar +extra for the ramekins
5 egg whites
350-375ml of passion fruit pulp (about 25 fruits if you are using fresh)
icing sugar, for dusting

Preheat your oven to 220℃. Brush 6 x 180ml ramekins with melted butter, dust them with caster sugar (bottom and sides) and place them on a baking sheet.
Add the egg yolks and 90g caster sugar to a large mixing bowl and beat with an electric whisk for at least 5 minutes. The mixture should be pale and thick and hold a trail when the beaters are lifted.
Add the egg whites to another large bowl and whisk until soft peaks.
Gradually add the remaining 90g caster sugar, one spoonful at a time while beating.
Place a sieve over a bowl, add the 350ml passionfruit and gently stir so that the pulp and juice runs through and the seeds stay behind. Reserve the pulp/juice as well as the seeds.
Add 80ml of the pulp/juice to the egg yolk mixture and mix well.
Stir a third of the egg whites into the mixture and then gently fold in the remaining whites.
Fill the ramekins almost to the top with the soufflé mixture and run you thumb around the edge to lift the mixture away from the rim.
Place in the oven and bake for 12 minutes.
Dust the soufflés with icing sugar and serve with the pulp and some seeds mixed through.

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Baby Dutch Pancake with Citrus Curd

by Karen ClaassenLeave a Comment on Baby Dutch Pancake with Citrus Curd
Baby Dutch Pancake with Citrus Curd

45ml butter, cubed
3 eggs
180ml flour
180ml milk, warmed in the microwave for 30 seconds
15ml sugar
10ml vanilla
a pinch of salt
125ml lemon curd
125g cream cheese, room temperature
2 blood oranges, peeled and cut into segments
icing sugar for dusting

Preheat your oven to 180℃.
Add the cubed butter to a 23cm ovenproof frying pan and place it in the oven to heat up.
Add the eggs, flour, milk, sugar, vanilla and salt to a blender and blitz until smooth.
Remove the hot pan from the oven and swirl the butter around so that it covers the bottom and sides of the pan.
Pour the batter into the pan and bake in the oven for 25 minutes.
Remove the pan and stand on a cooling rack.
Add the lemon curd and cream cheese to a small bowl and mix.
Spoon the mixture onto the warm pancake and spread it out.
Scatter the orange segments over the curd and sift with icing sugar to serve.

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Turkish Rice Pudding / Sütlaç

by Karen ClaassenLeave a Comment on Turkish Rice Pudding / Sütlaç
Turkish Rice Pudding / Sütlaç

125ml uncooked rice
500ml water
1 litre + 125ml milk
250ml sugar
grated zest of 1 lemon
37,5ml cornstarch
50g pistachios nuts, finely ground

Preheat your oven to 200℃ and place 6 ramekins in an oven tray that is at least 7cm deep.
Add the rice and water to a saucepan and cook over medium heat until tender – the rice should be creamy and not dry.
Pour in the 1 litre milk and add the sugar.
Stir, bring to a boil and reduce the heat to a slow simmer.
Cook for 10 minutes.
Add the lemon zest and stir through.
Add the cornstarch to a small bowl and pour in the 125ml milk. Whisk together to make a slurry.
Now drizzle the slurry into the simmering rice mixture while stirring the whole time.
Keep stirring and allow the mixture to become thick – about 10-15 minutes.
Spoon the mixture into the ramekins and fill the oven tray with enough warm water to come halfway up the side of the ramekins.
Place the oven tray on the top shelf of your oven and bake for about 30 minutes, until golden brown on top. WATCH THE PUDDINGS AND REMOVE THEM FROM THE OVEN WHEN YOU ARE HAPPY WITH THE COLOUR – THEY BURN EASILY!
Take the ramekins from the tray, allow them to cool and then refrigerate them for 1 hour.
Sprinkle the ground pistachio over the rice puddings and serve.

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Cheese Crinkle Pie / Borek

by Karen ClaassenLeave a Comment on Cheese Crinkle Pie / Borek
Cheese Crinkle Pie / Borek

1 box phyllo pastry
125g butter, melted
300g feta cheese, crumbled
200ml sour cream
3 eggs
100ml milk
30ml black sesame seeds

Preheat your oven to 180℃ and brush a 18cm x 26cm ceramic dish with melted butter.
Crinkle together two sheets of phyllo pastry by folding them like an accordion. Place them against the longer side of the dish.
Repeat with the remaining pastry and keep stacking the crinkled sheets until the dish is filled and you have no phyllo left.
Take a butter knife and open up/space the crinkles of the pastry evenly within the dish.
Place the pastry in the oven and bake for 10 minutes.
Remove from the oven and drizzle over the melted butter.
Put the dish back into the oven and bake for another 10 minutes.
Crumble the feta in to a bowl and set aside.
Add the eggs and sour cream to another bowl, whisk together and pour over the feta.
Add the milk and whisk everything together.
Pour the mixture evenly over the stacked phyllo sheets and sprinkle the sesame seeds over.
Nudge the side of the pastry with a spatula to distribute the custard evenly on the sides of the dish.
Bake the pie for 40 minutes and serve immediately.

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Pistachio, Date and Honey Cake

by Karen ClaassenLeave a Comment on Pistachio, Date and Honey Cake
Pistachio, Date and Honey Cake

175g butter, cubed
100g brown sugar
30ml + 15ml honey
2 eggs
225g self-raising flour
2,5ml ground cinnamon
2 ripe bananas
100g stoned dates
50g pistachio nuts, roughly chopped

Preheat your oven to 160℃ and line a medium loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together.
Add the honey with the mixer running and then add the eggs one at a time.
Scrape the mixture down and mix for another minute.
Mix the flour and ground cinnamon and add a tablespoon of flour to the mixture while mixing. Continue adding flour until you have none left.
Mash the bananas and cut the dates into small pieces with scissors.
Add the fruit to the the batter and mix for 2 minutes.
Spoon the batter in to the prepared loaf tin and level out the top.
Scatter the pistachios over and bake in the oven for 1 hour 10 minutes – check the loaf with a skewer to see if its done.
Allow the cake to cool for 15 minutes before lifting it out of the baking tin.
Drizzle the remaining 15ml honey over the warm cake and allow to cool.
Slice into thick slices and serve along a cup of Turkish coffee.


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Shoulder of Lamb

by Karen ClaassenLeave a Comment on Shoulder of Lamb
Shoulder of Lamb

2kg lamb shoulder
6 cloves of garlic, minced
15ml ground cumin
15ml ground coriander
5ml chilli flakes
10ml smoked paprika
10ml salt
5ml black peppercorns, crushed
62ml olive oil
62ml lemon juice

125ml pomegranate seeds
60ml pine kernels, roasted

Preheat your oven to 160℃.
Place the lamb shoulder in a roasting dish with the fat side up.
Add the cumin, coriander, chilli, paprika, salt, peppercorns, olive oil and lemon juice to a small bowl and mix together.
Smear the paste all over the meat.
Pour 500ml of water around the lamb and tightly cover the roasting dish with aluminium foil.
Roast the lamb for an hour, open up the foil and spoon the liquid in the pan over the meat.
Cover again and roast further. Open the lamb once more after another hour.
The total roasting time should be 3 hours, with the foil covering.
Remove the foil after 3 hours of roasting and place the meat back in the oven for 30 minutes.
Remove the meat from the roasting tin but reserve the juices.
Slice or shred the lamb in a serving dish and drizzle with the pan juices.
Sprinkle the pomegranate seeds and pine kernels over the shredded meat and serve.

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Turkish Delight Ice-Cream Terrine

by Karen ClaassenLeave a Comment on Turkish Delight Ice-Cream Terrine
Turkish Delight Ice-Cream Terrine

800g fresh ricotta cheese
165g caster sugar
300ml whipping cream
125g pistachio nuts
200g Turkish delight, cut into 1cm cubes
30ml rose water

Line a small 1 litre loaf pan with plastic wrap, leaving an overhang on the sides.
Add the ricotta and caster sugar to a large mixing bowl and beat together with an electric whisk until smooth. Set aside.
Spoon the cream into a bowl and whisk to soft peaks.
Spoon the cream into the ricotta mixture and fold through.
Scatter the pistachio, Turkish delight and rosewater over and fold through until evenly distributed.
Spoon the mixture into the lined loaf tin and cover with the overhanging plastic wrap.
Freeze the terrine for 7-8 hours.
Unwrap the top of the terrine and invert it on to a serving plate.
Slice to serve.

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Baklava Loaf

by Karen ClaassenLeave a Comment on Baklava Loaf
Baklava Loaf

80ml blanched almonds
80ml blanched walnuts
30ml brown sugar
7,5ml ground cinnamon
750ml self-raising flour
80g butter, cubed
300ml milk
1 egg, lightly beaten

Honey Syrup:
190ml sugar
60ml honey
125ml water

Preheat your oven to 180℃ and line a 10cm x 21cm loaf pan with baking paper.
Add the almonds and walnuts to the bowl of a food processor and process until finely chopped.
Spoon the nuts into a bowl and add the brown sugar and cinnamon.
Mix through and then spoon 2 tablespoons of the mixture into a small bowl. Set both bowls aside.
Sift the flour in to a mixing bowl and add the butter.
Rub the butter and flour together with your fingertips until it resembles breadcrumbs.
Make a well in the centre and add the 250ml of milk.
Mix with a flat-bladed knife until it forms a soft dough – add a few drops of milk at a time if the mixture needs more liquid.
Flour a work surface and place the dough on it. Gently knead the dough until it JUST comes together.
Now place the dough between two sheets of baking paper and roll to a 20cm x 35cm rectangle.
Brush the surface with the egg and scatter over the nuts.
Start from a short end and roll up like a Swiss roll.
Place in the loaf tin and bake for 1 hour.
Stand in the pan for 10 minute, remove from the baking tin and place on a cooling rack to cool.

For the syrup:
Add all the ingredients to a saucepan over medium-high heat.
Cook the mixture for 5 minutes while stirring.
Now boil it without stirring for another 5 minutes and take it from the heat.
Pierce the top of the warm loaf with a skewer and drizzle half the syrup over.
Sprinkle the reserved two tablespoons nut mixture over the cake and stand for another 10 minutes.
Serve the Baklava Loaf sliced with the remaining syrup.