healthy bakes – My Whisk and I

Green Quiche

April 2, 2023April 1, 2023by Karen ClaassenLeave a Comment

Pastry:
360g flour
150g butter, cubed
1 egg
100g cheddar cheese, grated

Filling:
45ml vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 bunch of Kale, chopped
125ml chicken stock
6 eggs
125ml cream
5ml salt

For the pastry:
Add the flour and butter to a mixing bowl and rub together with your fingers until the lumps are the size of peas.
Add the egg and cheddar and mix to bring together.
Knead the pastry by hand. It is very flaky and falls apart but push it together as best you can.
Wrap in plastic wrap and refrigerate for one hour.

Preheat your oven to 180℃ and spray a loose-bottom cake tin or pie tin with cooking spray.
Roll the pastry into a rough circle shape even if it breaks apart and transfer (even if it is pieces) to the pie tin. Gently push the pastry out on the base and sides of the baking tin. It is okay to “patch” the pastry as long as there are no gaps for the filling to leak out.
Line the pastry with baking paper and dried beans.
Bake for 7 minutes, remove the paper and beans and bake a further 10 minutes.
Remove from the oven and set aside.

For the filling:
Add the vegetable oil to a saucepan set over medium heat.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the kale and stir-fry until slightly softened and bright green.
Spoon the mixture into a blender, add the stock and blitz until smooth.
Add the eggs and cream to a mixing bowl and whisk to blend.
Add the kale mixture to the eggs and whisk to combine.
Pour the mixture into the pastry shell and bake for 35 minutes.
Remove from the oven and allow the quiche to rest for 15 minutes before serving with whipped goats cheese.

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Carrot Muffins

March 20, 2023March 18, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.

50ml + 200ml buttermilk
6ml bicarbonate of soda

375ml bran
125ml boiling water
60ml butter, melted
190ml brown sugar
1 egg, beaten
160ml flour
160ml wholewheat flour
2ml salt
125ml grated carrot
125ml pecan nuts, roughly chopped

Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups.
Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside.
Add the bran to a large mixing bowl and pour over the boiling water. Stir through.
Drizzle over the melted butter and stir together.
Now add the brown sugar, egg and 200ml buttermilk.
Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together.
Divide the mixture between the paper cups and bake for 20 minutes.
Cool the muffins on a wire rack and keep stored in an airtight container.

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Potato-Rösti Vegetable Bake

June 30, 2021June 19, 2021by Karen ClaassenLeave a Comment

This is an easy vegetarian bake for weekday dinners and needs only a salad to accompany it. Serves 6 hungry adults.

Potato crust:
600g potato, unpeeled
5ml garlic salt
40ml flour
1 egg

Filling:
2 onions
250g mushrooms
250g zucchini
250g cheddar cheese
4 eggs
125ml cream
5ml salt
5ml mustard

For the potato crust:
Preheat your oven to 180℃ and grease a loose-bottomed cake tin.
Spread a clean tea towel onto a work surface and grate the potato directly onto it, with the skin on.
Fold the towel over the potato, gathering all ends together and twist and squeeze the potato over your kitchen sink until all the excess moisture has been removed. Put the potato into a mixing bowl.
Sprinkle the garlic salt and flour over the grated potato and mix through with your hands in order to distribute all ingredients as evenly as possible.
Now add the egg and mix in the same way.
Spoon the mixture into the prepared cake tin and press it tightly into the base and sides of the tin with the back of a spoon.
Place the cake tin on a flat baking sheet and bake in the oven for 30 minutes.
Remove from the oven and set aside.

For the filling:
Put a frying pan on to medium heat and add some oil to it.
Slice the onions and fry them until soft and translucent. Spoon the onion into a large mixing bowl.
Turn the heat up to high, slice the mushrooms and add them to the hot pan. Cook until caramelised. Spoon into the bowl with the onion.
Grate the zucchini and cheese directly into the mixing bowl with the onion and mushroom. Mix together.
Spoon the vegetable-cheese mixture in to the potato crust. Set aside.
Add the eggs, cream, salt and mustard to a mixing bowl and whisk together. Gently pour over the vegetable mixture.
Bake in the preheated oven for 40 minutes, until golden and set.
Remove from the oven and stand in the baking tin for 30 minutes.
Slice and serve warm.

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Sweet Potato Brownies

April 30, 2021April 28, 2021by Karen ClaassenLeave a Comment

These brownies are moist with an intense chocolate taste and surprisingly, very light in texture. Store them in a sealed container at room temperature for 3 – 4 days.

100g butter
250g dark chocolate, chopped
250ml sweet potato, cooked and mashed
125ml brown sugar
250ml granulated sugar
4 eggs
7,5ml vanilla
2,5ml salt
165ml flour
125ml cocoa powder

Preheat your oven to 180℃.
Line a baking tin, 18cm X 28cm or 23cm X 23cm with baking paper.
Add the butter to a small saucepan and place on medium to high heat.
Take the saucepan off the heat as soon as the butter starts to make small bubbles and add the chopped chocolate. Leave to stand for 5 minutes.
Add the mashed sweet potato, brown sugar, granulated sugar, eggs, vanilla and salt to a mixing bowl and whisk together.
Return to the butter and chocolate and whisk the mixture until the chocolate has melted and you are left with a smooth, emulsified mixture.
Add the chocolate and butter mixture to the sweet potato mix and stir through.
Sift the flour and cocoa powder into the same bowl and mix until incorporated.
Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the cake, comes out clean.
Cool the brownies completely, on a cooling rack.
Store in an airtight container for 3 – 4 days, at room temperature.