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Turkish Flatbread/Bazlama

by Karen Claassen1 Comment on Turkish Flatbread/Bazlama
Turkish Flatbread/Bazlama

Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.

12,2ml instant yeast
15ml sugar
310ml warm water
190ml Greek yoghurt
30ml olive oil
10ml salt
4 x 250ml + 125ml flour + extra
60ml parsley, finely chopped

Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook.
Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy.
Now add the yoghurt, olive oil and salt and whisk together by hand.
Add the flour and parsley and turn the mixer on a low speed until the dough comes together.
If it is VERY wet you can add another 60ml of flour.
Knead the dough in the machine on a medium speed for 5 minutes.
Transfer the dough to a work surface and divide into 10 equal pieces.
Dust with flour, cover with a tea towel and allow to rest for 15 minutes.
Roll each dough portion to a 15cm diameter circle.
Brush the tops with olive oil.
Place a pan on medium-low heat and allow it to warm up.
Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil.
Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds.
The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch.
Repeat with the other breads.
Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.


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Honey and Pear Flapjacks

by Karen ClaassenLeave a Comment on Honey and Pear Flapjacks
Honey and Pear Flapjacks

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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Chicken and Sweet Corn Soup

by Karen ClaassenLeave a Comment on Chicken and Sweet Corn Soup
Chicken and Sweet Corn Soup

This is a nutritious soup and is perfect to make with cooked, left-over chicken.

2 chicken breast fillets
1,5l chicken stock
10ml sesame oil
2,5ml ground ginger
1 x 375g can of sweet corn
30ml cornflour
2 eggs
a handful of chopped chives
one packet baby corn

Place the chicken breasts in a saucepan set over medium-high heat and cover with 1 litres of the stock. Add a pinch of salt and cook until the chicken is done.
Remove the meat, but keep the stock.
Shred the chicken into large strips by pulling it apart with two forks.
Top up the chicken stock so that you have 1 litre again.
Add the sesame oil, ginger powder and sweet corn and bring to a boil.
Add the shredded chicken and bring the mixture to a simmer.
Add the cornflour to a small bowl and pour in about 60ml of the stock from the saucepan.
Stir to make a runny paste.
Drizzle the cornflour into the saucepan in a thin stream while stirring continuously.
Add the eggs to a small bowl and whisk together.
Add a spoonful of the stock in the saucepan to the eggs and whisk again.
Now, slowly drizzle in the egg while stirring.
Remove the soup from the heat, add the corn and chives and serve immediately.

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Sponge on Fruit

by Karen ClaassenLeave a Comment on Sponge on Fruit
Sponge on Fruit

It might not be one of the prettiest bakes you will serve but wins all the accolades for simplicity, speed and flavour!!!

250ml sugar
250ml water
250ml blueberries
3 pears, peeled and sliced into 1,5cm chunks
2 apples, peeled and sliced into 1,5cm chunks
45ml brown sugar
5ml ground cinnamon
125g sugar
125g butter, room temperature
2 eggs
125g self-raising flour

Preheat your oven to 180℃ and spray a 20cm x 16cm ceramic dish with cooking spray.
Add the sugar and water to a small saucepan and stir until the sugar has dissolved and the mixture reaches a boil.
Cook for 1 minute without stirring.
Now add the pear and apple chunks and cook over a medium-low heat for 10 minutes.
Remove the fruit from the liquid, spread it in the baking dish and add the blueberries.
Scatter the sugar and cinnamon over the fruits.
Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and cream together on high speed.
Turn the mixer on medium and add the eggs, one at a time. Scrape the bowl down and mix again.
Run the mixer on low speed and add 1-2 tablespoons of flour at a time. Beat to incorporate between each addition.
Spoon the batter on top of the fruit, spread it out evenly and bake for 45 minutes.
Serve the dish warm with ice cream or custard.


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Savoury Scones

by Karen ClaassenLeave a Comment on Savoury Scones
Savoury Scones

280g flour
10ml baking powder
2,5ml salt
2,5ml garlic flakes
60ml chives, chopped
100g butter, cubed
1 egg
62ml cream
62ml yoghurt
50g cheese, grated
egg wash: one egg yolk whisked with 15ml water

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Sift the flour, baking powder and salt into a mixing bowl.
Add the garlic flakes and chives and mix through.
Add the cubed butter and rub it into the dry ingredients with your fingertips.
Add the egg, cream, yoghurt and cheese to another bowl and mix to combine.
Add this mixture to the flour mixture and mix with a pallet knife until combined.
Lightly dust a work surface with flour and roll the dough out to a 3-4cm thickness.
Press the scones out with a 6cm biscuit cutter and place them on the prepared baking sheet.
Brush the tops with egg wash and bake in the oven for 15 minutes.
Serve immediately.

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Coca Cola Sheet Cake

by Karen ClaassenLeave a Comment on Coca Cola Sheet Cake
Coca Cola Sheet Cake

Not a true cake but rather a delicious concoction of brownies and fudge!!! Easy and quick for every lover of sweetness!

500ml sugar
500ml flour
375ml marshmallows, shredded (about 14 large)
125ml butter
125ml vegetable oil
62ml cocoa powder, sifted
250ml Coca Cola
125ml buttermilk
5ml baking powder
2 eggs, lightly beaten
10ml vanilla

Frosting:
450ml icing sugar, sifted
125ml butter
45ml cocoa powder, sifted
30ml Coca Cola
5ml vanilla
250ml pecan nuts, roughly chopped

Preheat your oven to 180℃ and spray an oven tray/sheet pan with cooking spray.
Add the sugar, flour and marshmallow to a large mixing bowl.
Add the butter, oil, cocoa powder and Coca Cola to a saucepan and bring to a boil.
Pour the hot mixture onto the marshmallow mixture and stir until well blended – some of the marshmallow will melt, but not all of it.
Pour the buttermilk into a small bowl and dissolve the baking powder in it. Add to the rest of the mixture and mix through.
Now add the eggs and vanilla and give the mixture a last stir.
Pour the batter in to the prepared oven tray and bake for 45 minutes.

For the frosting:
Sift the icing sugar in to a mixing bowl.
Add the butter, cocoa powder and Coca Cola to a saucepan and bring to a boil.
Pour the hot liquids on to the icing sugar and blend well.
Add the vanilla and nuts, stir through and spread onto the cake as soon as it comes out of the oven.
Set aside and allow the cake to cool before serving.

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Mushroom Bourguignon

by Karen ClaassenLeave a Comment on Mushroom Bourguignon
Mushroom Bourguignon

2 onions, roughly chopped
1 carrot, cut into small chunks
2 cloves of garlic, minced
4 Portobello mushrooms
120g shitake mushrooms
200g mixed mushrooms
6 sprigs of thyme
150ml red wine
200ml vegetable stock
2 bay leaves
15ml tomato purée
15ml cornflour

Place a saucepan on medium-high heat, add a splash of vegetable oil and the onion and cook for 5 minutes.
Add the carrot and cook for another 5 minutes.
Add the garlic and cook for another minute.
Now add the mushrooms and thyme and cook for another 7 minutes.
Pour in the wine and cook for 2-3 minutes.
Stir in the stock, bay leaves and tomato purée.
Turn the heat down and sift the cornflour over the mixture.
Stir and cook for another 2-3 minutes until the sauce has thickened.
Season with salt and pepper.
Serve the mushroom bourguignon on mashed potato.

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Dutch Custard Cake

by Karen Claassen3 Comments on Dutch Custard Cake
Dutch Custard Cake

Filling:
YOU WILL NEED TWO BATCHES OF THIS IF YOU HAVE FOUR CAKE DISCs
40g corn flour
50ml + 450ml milk
4 egg yolks
50g + 50g sugar
5ml vanilla

Cake:
500ml flour
12,5ml baking powder
1,2ml salt
4 eggs, room temperature
375ml caster sugar
115g butter, cubed
250ml milk
15ml vanilla
15ml vegetable oil

125ml almond flakes

For the filling:
Add the corn flour to a large mixing bowl and pour in 50ml milk.
Add the egg yolks and 50g sugar and whisk together. Set aside.
Pour the 450ml milk and 50g sugar into a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Bring the mixture to just before boiling point and take off the heat.
Drizzle the warm milk mixture into the egg mixture while whisking continuously.
Pour the mixture back into the saucepan and place it over medium-high heat. Stir until very thick and then cook for 30 seconds.
Remove from the heat, add the vanilla and stir through.
Pour the custard onto a dinner plate and cover with plastic wrap. Push the wrap directly onto the surface of the custard.
Allow to cool to room temperature.

Your should make TWO batches of filling, separately.

For the cake:
Preheat your oven to 180℃ and spray two loose-bottom cake tins and line the base and sides with baking paper.
Add the flour, baking powder and salt to a bowl and whisk to mix.
Add the eggs to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 30 seconds.
Slowly pour in the sugar while the mixer is running.
Now beat on high speed until the mixture is three times its original volume – about 7 minutes or so.
Scatter a third of the flour on the surface and mix on the lowest speed. Add another third, mix and then the remaining flour and mix again.
Add the butter and milk to a saucepan set over medium heat. Stir until the butter has melted and the mixture is warm when you put your finger in it. NB: YOU WANT THE BUTTER TO MELT, YOU DONT WANT TO BOIL THE MILK!
Pour the milk mixture into a large mixing bowl.
Add the vanilla and vegetable oil and whisk through with a hand whisk.
Add about 250ml of the egg and flour mixture and vigorously whisk to combine. The batter must be smooth.
Turn the mixer on to a low speed and very slowly, pour in the milk.
Scrape down the sides and the base of the bowl. Beat on low speed for 20 seconds.
Divide the batter between the two prepared cake tins.
Lift each tin 5cm from the work surface and then drop it – repeat a few times to knock out the large air bubbles.
Place the cake tins in the oven and bake for 30 minutes.
Remove from the oven and cool in the tins for 15 minutes before turning the cakes out on cooling racks and removing the baking paper.
Leave to cool completely.

Assembling the cake:
Slice the cake horizontally so that you have 4 cake discs.
Spread the custard evenly on to each cake layer and stack them on a serving platter.
Roast the flaked almonds in a dry pan, allow to cool and scatter over the cake to serve.

I like having this cake slightly warmed up….

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Traditional Dutch Doughnuts/Oliebollen

by Karen ClaassenLeave a Comment on Traditional Dutch Doughnuts/Oliebollen
Traditional Dutch Doughnuts/Oliebollen

125ml warm/tepid water
2,5ml sugar
15ml instant yeast
4 x 250ml flour
60ml sugar
2 eggs, beaten together
500ml milk, warm/tepid
5ml salt
125ml raisins
vegetable oil for frying
icing sugar for dusting

Add the warm water and sugar to a bowl and stir to dissolve the sugar.
Sprinkle the yeast over and stir again. Leave to stand for 10 – 15 minutes.
Add the flour and 60ml sugar to a very large bowl.
Add the eggs and yeast mixture and whisk together.
Now pour in the warm milk a little at a time, in between whisking. Keep adding milk and whisking until you have a smooth batter.
Cover the batter with a damp tea towel and set aside to rest for 1 hour 30 minutes.
Sprinkle the salt and raisins over the batter and fold it through with a spatula.
Cover the bowl again and rest for another hour.
Heat your oil in a saucepan – about 5cm deep.
Dip two tablespoons in the oil, shape a dough ball and slip it into the oil.
Fry for 2-3 minutes, turning as they cook. Do this in batches so that you don’t crowd the saucepan.
Dust the warm doughnuts with icing sugar and serve warm.


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Biltong Borrelbrood

by Karen ClaassenLeave a Comment on Biltong Borrelbrood
Biltong Borrelbrood

1 sourdough bread
200g cheese spread
100g butter
4 cloves of garlic, minced
80ml parsley, chopped
200g biltong, sliced

Preheat your oven to 180℃.
Place the bread on a wooden board and place a wooden spoon on either side of it, in its length.
Slice the bread on the diagonal, into 1,5cm thick slices WITHOUT slicing through – the wooden spoons should prevent this.
Now turn the bread and slice again so that you are left with squares that are attached at the bottom.
Place the sliced bread on a large piece of aluminium foil and then onto a baking sheet. Set aside.
Add the cheese spread, butter and garlic to a small saucepan and set it over a medium-low heat.
Stir every now and then until the mixture has melted and is amalgamated.
Remove from the heat and stir in the parsley.
Spoon generous amounts of the cheese mixture in between the sliced bread.
Push the biltong slices between the bread squares and cover with the aluminium foil.
Bake in the oven for 30 minutes.
Serve immediately as a casual starter.