Tag: in-between

Uncategorized

Smoky Bangers

by Karen ClaassenLeave a Comment on Smoky Bangers
Smoky Bangers

Serve these smoky pork bangers as breakfast, brunch or a simply in-between snack. Quantities are for you to decide.

banger sausages
mozzarella cheese
smoked streaky bacon

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Slit each sausage lengthwise, making a cut that is about three quarters into the sausage – do not cut through!
Place a strip of mozzarella cheese, about 0,5cm thick and more or less the length of the sausage, into the slit.
Wrap each sausage with bacon and place on the baking sheet.
Bake for 25 minutes and serve immediately!

Uncategorized

Parmesan Eggs

by Karen ClaassenLeave a Comment on Parmesan Eggs
Parmesan Eggs

6 eggs
30ml butter
salt, pepper, smoked sweet paprika
250ml grated parmesan cheese

Boil the eggs for 5 minutes, peel and half them.
Melt the butter in a pan set over medium heat and place the eggs cut-side down into the butter.
Season with salt, pepper and a generous amount of sweet paprika.
Cover the eggs with the grated parmesan and place a lid on the pan. 
Cook just until the cheese has melted.
Serve immediately.

Uncategorized

Coffee Rusks

by Karen Claassen1 Comment on Coffee Rusks
Coffee Rusks

This is a small batch of rusks and yields about 24 pieces.

250g butter, room temperature
250ml caster sugar
4 eggs
10ml instant coffee dissolved in 30ml hot water
10ml vanilla
10ml baking powder
250ml flour

Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing.
Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one.
Add the dissolved coffee and vanilla.
Add the baking powder and flour to a bowl and mix through.
Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left.
Spoon the batter in to the prepared loaf tin and bake for one hour.
Cool the cake on a wire rack.

Slice the cake into rusk sizes: I like 2cm x 3cm.
Preheat your oven to 150℃ and line a baking sheet with baking paper.
Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes.
Remove from the oven and cool completely.
Store the rusks in a glass container.

Uncategorized

Bulgur Wheat Salad

by Karen ClaassenLeave a Comment on Bulgur Wheat Salad
Bulgur Wheat Salad

500ml cooked bulgur wheat
250ml parsley, chopped
1 red onion, finely chopped
80ml chopped pickled cucumber
125ml roasted red peppers, chopped
250ml pomegranate seeds
80ml raisins
Dressing:
60ml olive oil
60ml lemon juice
1 clove of garlic, minced
2,5ml granulated mustard
5ml sugar
2,5ml salt

Add the cooked bulgur wheat, parsley, onion, pickled cucumber, red peppers, pomegranate seeds and raisins to a large mixing bowl and toss together.
Whisk the dressing ingredients together until amalgamated and drizzle over the salad.

Uncategorized

Aubergine Flatbread

by Karen ClaassenLeave a Comment on Aubergine Flatbread
Aubergine Flatbread

60ml olive oil
1 x 400g can chickpeas, drained
150g – 200g aubergine, cubed
3 cloves of garlic, minced
5ml sumac
lemon juice
pomegranate seeds
8 – 10 small flatbreads, about 8cm diameter

Pour the olive oil in to a pan and set it over medium to medium-high heat.
Add the chickpeas, aubergine cubes, garlic and sumac and cook for about 10 minutes, until the aubergine is soft.
Take from the heat and roughly mash together so that you have mashed chickpeas with texture.
Smear the mixture on to the flatbreads, drizzle with lemon juice and sprinkle over some pomegranate seeds.
Serve as a canapé with drinks.

Uncategorized

Lemon Donuts

by Karen ClaassenLeave a Comment on Lemon Donuts
Lemon Donuts

The recipe yields a small batch of around 16 small donuts. Feel free to double-up!!

80ml greek yoghurt
45ml lemon curd
10ml lemon zest
190ml self-raising flour
vegetable oil for deep frying
icing sugar

Add the yoghurt, lemon curd and zest to a mixing bowl and mix together.
Add about two thirds of the flour and mix through.
You should have a very thick, sticky dough.
To test the consistency, break off a piece and roll between your palms. If you can’t form a ball and the dough is too sticky, add sour flour, mix again and give it another try. You want as little flour as possible so that you produce a light, airy donut.
Scoop up 15ml of the dough with a measuring spoon and roll between your palms to make a ball.
Place the balls on a tray lined with baking paper.
Pour some vegetable oil about 5cm deep, into a small saucepan. Heat to 170℃.
Add the donuts to the preheated oil and fry in batches until golden brown.
Drain on kitchen paper.
Arrange on a serving plate and dust with icing sugar.

Uncategorized

Pizza Rolls

by Karen ClaassenLeave a Comment on Pizza Rolls
Pizza Rolls

2 x 400g puff pastry rolls, thawed
400ml tomato sauce for pizza
400g sandwich ham, sliced into squares
200g salami, sliced
200g green olives, halved
a handful of basil leaves
500g mozzarella cheese, grated
egg-wash: 1 egg yolk + 15ml water, whisked together

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface.
Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together.
Spread the tomato sauce over the entire pastry.
Scatter the ham, salami and olives evenly over the tomato sauce.
Arrange the basil leaves across the surface and top the entire pizza with the grated cheese.
Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry.
Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet.
Brush the top and sides of the rolls with the egg-wash.
Bake the pizza rolls for 25 minutes until oozy and golden.
Serve immediately.

Uncategorized

Cinnamon Bagels

by Karen ClaassenLeave a Comment on Cinnamon Bagels
Cinnamon Bagels

Makes one serving:

1 bagel per person
2 eggs
30ml milk
a pinch of salt

cinnamon-sugar

Add the eggs, milk and salt to a bowl and whisk together.
Slice the bagels in half horizontally and dip each half in the egg mixture.
Place a frying pan on medium-high heat and add a splash of vegetable oil.
Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes.
Generously dish the warm bagel halves with cinnamon sugar and serve while warm.

Uncategorized

Peach and Bacon Toastie

by Karen ClaassenLeave a Comment on Peach and Bacon Toastie
Peach and Bacon Toastie

This makes a snack for 1 person.

3 slices bread, I prefer ciabatta
1 packet streaky bacon
2 ripe peaches
45ml tahini/sesame paste, thinned down with a few drops of olive oil

Preheat your oven to 190℃.
Place the sliced bread on a baking sheet and give it a light drizzle of olive oil.
Lay the bacon strips on another baking tray.
Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done.
Remove the pip from the peaches and cut each half into slices. Set aside.
Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled.
Place a slice of toast on a plate and drizzle with the tahini.
Arrange a layer of bacon on each slice and top that with a few slices of the peach.
Sit somewhere peaceful and enjoy every single bite!

Uncategorized

Quince Granola Crumble

by Karen ClaassenLeave a Comment on Quince Granola Crumble
Quince Granola Crumble

5-6 quince
250ml sugar
500ml water
5ml vanilla

Crumble:
250ml granola
250ml almond meal/ground almonds
5ml ground cinnamon
125ml brown sugar
60g butter, cubed

Quarter the quince and then halve each quarter. Peel and cut out the core. Set aside.
Add the sugar, water and vanilla to a saucepan set over medium-high heat and stir the mixture until the sugar has dissolved.
Add the quince slices to the poaching liquid and bring the mixture to a simmer.
Gently simmer the fruit until it can easily be pierced with a toothpick.
Take the saucepan from the heat and allow the quince slices to cool in the liquid completely.
Drain the quince and transfer the slices to a 18cm x 28cm ovenproof dish.

For the crumble:
Preheat your oven to 180℃.
Add the granola, almond meal, cinnamon, sugar and butter to a mixing bowl.
Rub the butter into the dry ingredients with your fingertips. Keep going until the butter is well distributed throughout the mixture.
Spread the crumb mixture evenly on the quince slices and bake for 30 minutes.
Serve the quince crumble with a scoop of ice cream or yoghurt.