italian – My Whisk and I

Filled Focaccia

July 13, 2024by Karen ClaassenLeave a Comment

500g flour
10g instant yeast
340ml lukewarm water
10ml sugar
10ml salt
20ml olive oil
Chaloner olive crisp
olives
olive oil
6-7 sprigs of fresh rosemary

Pour the lukewarm water into a jug and sprinkle the yeast over.
Add the sugar, salt and olive oil and stir the mixture for 30 seconds.
Add the flour to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and pour in the yeast mixture.
Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough.
Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size.
Preheat your oven to 180℃.
Knock the dough back by kneading it by hand for 2 minutes.
Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size.
Push the tips of your fingers into the circles so that it forms indents in the dough.
Drizzle some chilli crisp over the dough and dot it with olives.
Place one disc on top of the other and then place it on a baking sheet lined with baking paper.
Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil.
Cover the bread loosely with a kitchen towel and set aside for 15 minutes.
Bake the focaccia in the oven for 25 minutes.

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Cheesy Orzo

May 2, 2024April 24, 2024by Karen ClaassenLeave a Comment

300g orzo pasta
45ml olive oil
1 onion, finely chopped
3 cloves of garlic, minced
30ml thyme leaves, chopped
250ml cream
1 lemon, grated zest and juice
250ml grated parmesan cheese
40g pine kernels, toasted

Place a large saucepan over high heat, pour in a good quantity of water and add a teaspoon of salt.
Bring to a boil, add the orzo pasta and cook until al dente.
Place a large pan on medium-high heat and add the olive oil and onion to it.
Cook until the onion is translucent.
Add the garlic and thyme and stir-fry for one minute.
Pour in the cream, turn down the heat to medium and simmer until slightly reduced – 3 minutes or so.
Add the lemon zest, lemon juice and parmesan and stir through.
Now add the drained orzo to the sauce and simmer for another 2 minutes while stirring to coat the pasta with the sauce.
Spoon the orzo on to a serving dish and scatter the pine kernels over to serve.

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Sicilian Milk Pudding/Biancomangiare

January 11, 2024January 11, 2024by Karen ClaassenLeave a Comment

Yields 4 small portions.

60ml cornstarch
125ml + 375ml milk
125ml sugar
1 lemon
ground cinnamon
crushed biscuit, to serve

Add the cornstarch to a small saucepan.
Pour in the 125ml milk and whisk the mixture until there are no lumps and it is completely smooth.
Now add the sugar and whisk again.
Add the 375ml milk once you are sure there are no lumps.
Cut two or three strips of zest from the lemon and add it to the mixture.
Place the saucepan over medium heat and stir continuously for 3-4 minutes until it thickens.
Stir and cook the mixture for another 2 minutes after the first bubbles appear.
Turn off the heat and remove the lemon zest.
Wet your moulds under running water and shake out any excess water.
Pour the not milk mixture into the moulds and refrigerate for 4-6 hours.
Unmould the puddings onto serving plates.
Sprinkle a pinch of ground cinnamon on the crushed biscuit and spoon over each pudding to serve.

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PaneScone

December 20, 2023December 11, 2023by Karen ClaassenLeave a Comment

450g flour
2,5ml salt
10ml baking powder
150g butter, cubed
120g sugar
120g candied citrus peel
120g raisins
1 orange, zested
1 lemon, zested
250ml milk

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Add the flour, salt and baking powder to a mixing bowl and stir to mix.
Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the sugar, citrus peel and raisins and lightly mix through.
Add the grated zest of the orange and lemon and stir again.
Add small quantities of milk, stir and repeat until the mixture comes together as a dough.
Flour a work surface and place the dough on it. Flatten with your hands so that it is 5cm thick.
Cut out rounds with a biscuit cutter or a glass and place the scone on the prepared baking sheet, spaced apart evenly.
Bring the dough together to a 5cm thickness again and cut out some more rounds.
Bake in the oven for 15 minutes.
Remove the scones and cool on a cooling rack.
Dust with icing sugar to serve.

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Double-Tomato Pasta

June 6, 2023May 31, 2023by Karen ClaassenLeave a Comment

250g rigatoni pasta
250g cocktail tomatoes
60g butter
1 onion, chopped
2 cloves of garlic, minced
2 x 385g tins of chopped tomato, blitzed to a smooth sauce
10ml sugar
10ml salt
125ml cream

Cook the pasta as per the packet instructions. Keep warm on the side.
Slice the cocktail tomatoes in half.
Place a heavy-bottom saucepan on medium-high heat, add the butter and wait for the pan to heat up.
Add the tomato and cook cut-side down for about 4 minutes.
Remove from the pan and set aside.
Add a splash of olive oil if the pan is dry and then add the onion.
Cook on medium heat until soft.
Add the garlic and stir-fry for one minute
Pour in the tomato, sugar and salt and cook for 10-15 minutes.
Pour in the cream and stir through.
Add the pasta to the sauce and cook until the pasta is completely covered with the sauce.
Spoon the pasta into bowls and top with a spoonful of the cocktail tomato and grated parmesan cheese.

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Pizza Toast

May 9, 2023May 3, 2023by Karen ClaassenLeave a Comment

4 – 8 slices of sourdough bread
250ml marinara/pizza sauce
500ml grated mozzarella cheese
salami
dried oregano
fresh basil leaves

Preheat your oven to 180℃.
Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven.
Turn on the grill of your oven.
Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami.
Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly.
Remove from the oven, top with fresh basil leaves and serve immediately.

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Hummus Pasta

April 11, 2023April 7, 2023by Karen ClaassenLeave a Comment

This can be served warm or cold, as a fragrant pasta salad.

250g dried pasta (I used Cavatappi)
30ml olive oil
1 onion, chopped
2 cloves of garlic, minced
2 handfuls of baby spinach
250ml hummus
the juice and grated rind of 1 lemon
a handful of small basil leaves

Cook the pasta according to packet instructions. Reserve about a cup of the cooking water.
Add the olive oil to a large saucepan and cook the onion over medium-high heat until soft and translucent.
Add the garlic and stir-fry for one minute.
Now add the spinach and stir-fry for another minute.
Turn the heat down slightly and add the hummus.
Slowly add the cooking water of the pasta while stirring constantly. Stop adding water once it is of a consistency that will cover the pasta and still stick to it.
Add the cooked pasta and stir to coat with the sauce.
Squeeze over the lemon juice and grate the lemon over the pasta.
Taste and season with salt.

Serve the hummus pasta with grated parmesan cheese and a scattering of basil leaves.

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French Onion Pasta

April 4, 2023April 2, 2023by Karen ClaassenLeave a Comment

This is enough pasta for two hungry adults.

220g dry pasta of your choice – I used wholewheat
60g butter
2 large onions, sliced
2,5ml salt
3 cloves garlic, minced
60ml white wine
45ml thyme leaves
125ml beef stock
15ml Worcestershire sauce
125ml grated Gruyere cheese
60ml cream

Cook the pasta according to packet instructions.
Melt the butter in a large saucepan set over medium-high heat.
Add the sliced onion and sprinkle over the salt.
Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised.
Add the garlic and cook for 1 minute, stirring continuously.
Now add the wine and scrape any onion bits from the bottom of the saucepan.
Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate.
Finally add the Gruyere and cream and stir through.
Serve the pasta with extra grated cheese on top.

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How to cook Perfect Polenta

March 25, 2023March 23, 2023by Karen ClaassenLeave a Comment

250ml raw polenta will feed two very hungry adults.

1 litre chicken stock
2,5ml salt
250ml polenta
45ml butter
125ml grated parmesan cheese

Place a saucepan on medium-high heat.
Pour in the chicken stock, add the salt and bring to the boil.
Slowly pour in the polenta while whisking. Keep whisking until there are no more lumps.
Reduce the heat to a low simmer and cook for about 5 minutes, while still whisking, until the polenta thickens.
Cover the saucepan with a lid and cook for a further 30 minutes. Whisk every 5 minutes or so.
Turn off the heat and stir in the butter and parmesan.
Cover the polenta with a lid and stand for a final 5 minutes before serving.

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Italian Herb Chicken

February 26, 2023February 24, 2023by Karen ClaassenLeave a Comment

This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!

6-8 chicken breasts, bone- and skinless
125ml olive oil
half an onion, chopped
60ml lemon juice
30ml apple cider vinegar
2 cloves of garlic, chopped
125ml cup packed with basil leaves
60ml cup packed with mint leaves
15ml rosemary, chopped
3 anchovy fillets/15ml anchovy spread

Preheat your oven to 220℃.
Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper.
Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside.
For the herb dressing:
Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.

Arrange the chicken on a serving platter and spoon over the herb dressing.