healthy recipe – My Whisk and I

Edamame Hummus

April 23, 2023April 14, 2023by Karen ClaassenLeave a Comment

This spread or dip is packed with protein as edamame beans are green soy beans. Enjoy it on toast, crackers, as a dip or stirred into roasted veg.

250ml edamame beans, thawed
30ml tahini paste
30ml lemon juice
30ml olive oil
1,2ml salt
2 cloves of garlic, minced
30-60ml water

Add all the ingredients to a food processor and blend for one minute.
Add the water a little at a time and keep blending until the hummus is smooth and creamy.
Taste the hummus and adjust the seasoning – often it needs a pinch of salt and some lemon juice.
Serve on crostini or crackers as a canapé or simply spread on toast.

Uncategorized

Beetroot and Ricotta Tart

November 25, 2022November 20, 2022by Karen ClaassenLeave a Comment

400g store-bought pastry
1 egg and 15ml water
500g ricotta cheese
6 large beetroot, cooked and peeled
a handful of pumpkin seeds
balsamic vinegar
a handful of basil leaves

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place the pastry on the baking paper and mark a 1cm border on the edges, with the blunt side of a table knife’s blade.
Whisk the egg and water together and lightly brush it all over the pastry.
Bake for 10 minutes.
Turn your oven temperature down to 180℃.
Break the ricotta up into chunks and evenly spread over the baked pastry.
Slice the beetroot into slices and arrange on the ricotta.
Scatter the pumpkin seeds over and drizzle with balsamic vinegar.
Bake the tart in the oven for 15 minutes.
Scatter over the basil leaves and slice into portions to serve.

Uncategorized

Balsamic Roasted Beetroot Salad

November 15, 2021November 14, 2021by Karen ClaassenLeave a Comment

30ml butter, melted
15ml olive oil
83ml balsamic vinegar
30ml water
15ml sugar
1,2ml salt
about 12 small/medium beetroot
baby spinach
5 fresh peaches, stoned and quartered
100g goats cheese
30ml honey

Preheat your oven to 180℃.
Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside.
Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray.
Pour the balsamic mixture over and cover the pan with aluminium foil.
Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed.
Remove the tray from the oven and allow to cool. Reserve the pan juices.
Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it.
Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad.
Serve as a side or with a fresh crusty bread as a lunch.