late-night snack – My Whisk and I

Lemon Donuts

April 27, 2023April 16, 2023by Karen ClaassenLeave a Comment

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.

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Grilled Halloumi with Pear

April 1, 2023March 31, 2023by Karen ClaassenLeave a Comment

This is a heavenly combination of salty halloumi, sweet and spicy fruit and fabulous fresh basil!

2 pears
30ml lemon juice
60ml brown sugar
2,5ml ground cinnamon
30g butter, cubed
2 x 300g blocks Halloumi cheese
1 x 230g Dulce del Cabo sculpted fruit preserve (or 230g fruit preserve of your choice)
a handful of small basil leaves

Preheat your oven to 180℃ and line a small baking tray with baking paper.
Halve the pears and remove the core.
Place the pears, cut-side up on the prepared baking tray and drizzle with lemon juice.
Sprinkle the brown sugar and cinnamon on the fruit and place a piece of cubed butter on each.
Bake in the oven for 20 minutes, flip them over and bake for another 10 minutes.
Remove from the oven and set aside.
Turn your oven on the grill setting.
Score the halloumi, without cutting through, in a diamond pattern – about 2cm deep.
Place both blocks of cheese on a lined baking sheet and drizzle over some vegetable oil.
Place the cheese under the hot grill until browned and slightly scorched. (about 8 minutes, depending on your oven)
Cut the fruit preserve into pieces and add to a small saucepan set over medium-low heat.
Pour in 60ml of water and stir until melted.
Place the halloumi on a serving platter and arrange the pear around it.
Drizzle over the fruit preserve and scatter with basil leaves.
Serve with a crusty bread.

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Drinking Milktart

April 11, 2022April 5, 2022by Karen ClaassenLeave a Comment

When you are too impatient or lazy to make a traditional milktart but you really, absolutely, must have one……

150g sugar
45ml cornstarch
3 egg yolks
700ml + 50ml milk
7,5ml vanilla
ground cinnamon for dusting

Add the sugar and cornstarch to a mixing bowl and stir through.
Add the egg yolks and 50ml milk and mix together to make a smooth very runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium high heat and bring to a boil.
Pour the egg and milk mixture into the boiling milk in a thin stream while whisking vigorously.
Turn the heat down to medium, keep stirring and wait for the mixture to thicken.
Remove the saucepan from the heat and stir in the vanilla.
Pour the custard into cups and dust with some ground cinnamon.
Serve slightly warm.