homemade – Page 10 – My Whisk and I

Chocolate Caramel Tart

October 27, 2021October 27, 2021by Karen ClaassenLeave a Comment

Base:
225g chocolate biscuits
150g butter

Filling:
100g butter
200g brown sugar
2 x 385g tins of condensed milk
7,5ml salt

Topping:
83ml cream
160g dark bitter chocolate, chopped

For the base:
Preheat your oven to 160℃ and spray a 23cm loose base tart tin with cooking spray.
Add the biscuits to the bowl of a food processor and process to fine crumbs.
Add the melted butter and mix/blitz until the mixture looks like wet sand.
Spoon the crumb mixture into the tart tin and press it firmly into the base and sides of the tin.
Bake the tart base for 10 minutes.
Remove from the oven and allow to cool.

For the filling:
Add the butter to a saucepan and melt it over medium heat.
Add the sugar and whisk to combine.
Keep stirring the mixture with the whisk until the sugar has melted completely.
Add the condensed milk and keep whisking to incorporate.
Cook the caramel for about 5 minutes, taking that it doesn’t overheat and burn, and then add the salt.
Pour the mixture into the tart case and bake in the oven for 15 minutes.
Take the tart from the oven and set aside to cool slightly.

For the topping:
Add the cream and chocolate to a heatproof bowl set over simmering water.
Stir the mixture every now and then until smooth and completely melted.
Take the bowl from the heat and allow to stand for about 10 minutes. Give it a stir every now and then so that it cools down.
Spoon the chocolate onto the caramel layer and spread it evenly with a spatula.
Refrigerate the tart for 2 hours to set.
Allow the tart to come to room temperature before serving.

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Chocolate-Blueberry Clusters

August 27, 2021August 27, 2021by Karen ClaassenLeave a Comment

These clusters are perfect treats for those tiny-hands-in-the-kitchen…

100g chocolate, chopped
250g fresh blueberries
100g pistachio nuts

Add the chopped chocolate to a heatproof bowl set over a saucepan with barely simmering water to melt.
Stir every now-and-then until completely melted. Take from the heat.
Line a small-hole muffin tin with paper cups.
Spoon about half a teaspoon chocolate into each cup and give it a swirl so that the chocolate covers the base of the paper cup.
Add about three blueberries and two pistachio nuts to the cups and then drizzle with another half teaspoonful of melted chocolate.
Place some more blueberries and nuts on each cluster and give each a final drizzle of chocolate.
Allow to set for at least 30 minutes.
Gently remove the clusters from the paper cups and serve.
Do not keep the clusters in the refrigerator.

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Steak Pie

July 30, 2021July 18, 2021by Karen ClaassenLeave a Comment

Who can say no to a homemade pie? This is a rich and meaty steak pie and definitely one of the ultimate winter comfort foods! Easy to make and freezes well if you need some “food insurance” for later. This recipe makes 2 pies that will feed 6 adults, each.

1,5kg chuck or braising steak, de-boned and cubed
3 onions, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic, creamed
50g tomato paste
30ml Worcestershire sauce
500 – 750ml water
2 rolls ready-made pastry
Egg-wash: 1 egg and 15ml water whisked together

Cover the bottom of a large heavy-base saucepan with oil and heat over medium-high heat.
Season the meat with salt and add the cubed meat in batches, to brown. Keep the browned meat aside.
Add the onions, carrots, garlic and tomato paste to the same saucepan and fry for 2 -3 minutes on medium heat.
Spoon the meat into the saucepan with the vegetables, add the Worcestershire sauce and enough water to almost cover the meat. Bring to a boil.
Turn the heat down to a slow simmer and cook for 2 – 3 hours. The meat should be very tender and the sauce should be thick and intensely flavoured.
Taste the sauce and adjust the seasoning if necessary.
Take the saucepan from the heat and allow to cool slightly.
Preheat your oven to 200℃.
Spoon the steak mixture into two pie dishes and set aside.
Dust a work surface with flour and roll the pastry to a thickness of 3mm.
Cut out a circle that is 2cm larger in diameter than that of your pie dish.
Wet the rim of the dish with water and place the pastry over the filling. Lightly push the pastry onto the rim of the dish, to secure.
Cut a slit into the pastry to allow the steam to escape during baking.
Brush the pastry with the egg-wash, place in the oven and bake for 20 – 25 minutes, until golden.
Serve warm.

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Chocolate Pancakes

July 14, 2021June 22, 2021by Karen ClaassenLeave a Comment

These pancakes are not cocoa-chocolatey-looking but actually contain real chocolate in the batter!! Whether you serve them with ice-cream, fresh fruit and Chantilly cream or plain, from-the-pan, you will love them! Yields about 12 pancakes depending on the size of your pan.

80g dark chocolate, 70% cocoa
250ml + 100ml milk
90ml caster sugar
200g cake flour
100ml water
3 eggs
2,5ml vanilla
butter for frying

Chop the chocolate into small pieces and add it to a small saucepan.
Pour in 100ml milk and place on a very low heat.
Stir the mixture until the chocolate has melted completely and remove from the heat.
Add the 250ml milk and caster sugar and stir to dissolve the sugar. Set aside.
Sift the flour into a mixing bowl.
Pour the water, eggs and vanilla into a jug and whisk it together.
Pour the egg mixture into the flour in a very thin stream while whisking. Pour slowly, whisk quickly …. you don’t want lumps in your batter!
Now whisk in the chocolate mixture in the same way.
Cover the batter with a tea towel and allow to stand for one hour.

Heat a frying/crêpe pan until it is very hot.
Add a knob of butter and swirl it around so that it covers the surface of the pan.
Pour in a ladleful of batter and swirl again to evenly distribute in the pan.
Turn the heat down slightly and cook the pancake for 1 minute.
Turn the pancake over with a spatula and cook for another 30 seconds. (The combination of sugar and chocolate burns really easy!!)
Keep going with the rest of the batter until you have a heavily stack of chocolate pancakes.
Serve warm.