groente – My Whisk and I

Savoury Puff Pastry Slices

February 24, 2024by Karen ClaassenLeave a Comment

1 x 400g roll puff pastry
pea shoots or any other soft herbs (you may press them for an hour or so before using but it isn’t necessary)
250g cream cheese, room temperature
250g frozen peas, defrosted
15ml finely chopped mint leaves
15ml finely chopped chives
a good pinch of salt

Line a baking sheet with baking paper. Cut an extra sheet of paper and set aside.
Place the lined baking sheet on a work surface and unroll the pastry directly onto it.
Trim the sides of the pastry so that you have a perfect rectangle.
Divide/cut the pastry in half lengthwise.
Mark the pastry, in its length, at 6cm intervals, so that you can cut it into rectangular discs.
NB: Cut the discs but do not move them apart – the sides will stay straight this way.
Lay the pea shoots/herbs all over the pastry and place the extra sheet of baking paper on top.
Flip the pastry over (keep it between the baking paper) so that the herbs face down. Refrigerate for one hour.
Preheat your oven to 190℃.
Add the cream cheese, peas, mint, chives and salt to a bowl and mix together. Set aside.
Take the pastry from the refrigerator and place another baking sheet on top of the baking paper.
Bake for 15 minutes, remove from the oven and set aside to cool completely.
Spread the pea-cream cheese on to half the pastry rectangles and place another rectangle on top.
Serve the pastry slices at room temperature.

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Roasted Cauliflower with Cheese Sauce

January 4, 2024by Karen ClaassenLeave a Comment

1 head of cauliflower
80g butter, melted
5ml salt

Cheese Sauce:
15ml butter
15ml flour
190ml milk
125ml grated cheddar cheese

Preheat your oven to 180℃.
Remove the leaves and cut down the stem of the cauliflower so that it sits without rolling around.
Place the trimmed head on a roasting tray and brush a third of the melted butter onto the bottom section, allowing the butter to run through.
Turn the head upright and brush it all over with the rest of the butter.
Sprinkle with the salt and a few grindings of black pepper.
Now cover the roasting tray with aluminium foil and roast in the oven for 30 minutes.
Remove the foil and brown the cauliflower – about 15 minutes.

For the cheese sauce:
Add the butter to a small saucepan set over medium-high heat and allow it to melt.
Sprinkle over the flour and a pinch of salt and stir to make a paste.
Cook the butter and flour for 2 minutes while stirring, until it reaches a golden colour.
Add the milk and whisk until blended and the sauce has thickened.
Remove the saucepan from the heat and add the cheese.
Stir until melted.
Taste the sauce and adjust the seasoning to your taste.
Pour the cheese sauce over the cauliflower to serve.

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Vegetable Bake

October 24, 2023September 25, 2023by Karen ClaassenLeave a Comment

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.

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Aubergine with Sesame Dressing

July 3, 2023June 20, 2023by Karen ClaassenLeave a Comment

12 baby aubergine OR 2 large aubergine, cut into 2cm thick slices
30ml olive oil
250ml greek yoghurt
45ml tahini paste
2 cloves of garlic, minced

Slice the aubergine in half and score the flesh.
Brush the olive oil on the scored side and either grill over an open fire or in a very warm pan until cooked and slightly charred.
Arrange the aubergine on a serving plate.
Add the yoghurt, tahini paste and garlic to a small bowl and mix together. Smear the tahini paste against the side of the bowl and scrape it off again so that it mixes through the other ingredients.
Serve the sesame dressing on the aubergine at room temperature.

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Orange Glazed Carrots

May 13, 2023April 30, 2023by Karen ClaassenLeave a Comment

1kg carrots, peeled
60ml butter, cubed
grated zest of one orange
2 + 2 oranges
125ml brown sugar
30ml thyme leaves
30ml pumpkin seeds

Fill a saucepan with water, add the carrots and bring to the boil.
Cook for 5-6 minutes until almost done – the cooking time will of course depend on the size of the carrots.
Drain and pat dry with a tea towel.
Place a pan on medium-high heat, add the butter and wait for it to melt.
Now add the orange zest, 60ml orange juice and the brown sugar.
Stir until most of the sugar has dissolved.
Add the carrots to the pan and season with salt and pepper.
Cook, stirring occasionally, until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots – between 5 and 10 minutes.
Watch the carrots in the glaze and regulate the heat – they burn easily.
Peel and slice the other two oranges and arrange the slices on a serving plate. Place the carrots on top of the orange.
Drizzle over any glaze in the pan, scatter the thyme leaves and pumpkin seeds over and serve with a smile.