meat-free meals – My Whisk and I

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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Curried Eggs

January 30, 2024January 30, 2024by Karen ClaassenLeave a Comment

8 eggs
60ml vegetable oil
10ml mustard seeds
7 cardamom pods, cracked
5ml fennel seeds
4 cloves of garlic, minced
10ml minced ginger
1 red chilli, finely sliced
2 red onions, chopped
12 curry leaves
30ml ground coriander
10ml chilli powder
5ml turmeric
30ml sugar
15ml salt
1 x 400g tin of chopped tomato
300ml coconut milk
chilli oil, to garnish
coriander leaves

Fill a saucepan with water and place it over high heat. Add the eggs once the water boils and cook for 6 minutes. Plunge the eggs into cold water. Peel and keep on the side.
Pour the vegetable oil into a pan set over medium-high heat and add the mustard seeds. Wait for the seeds to start spluttering.
Add the cardamom, fennel seeds, garlic, ginger, chilli, onions and curry leaves.
Cook for 2-3 minutes.
Now add the coriander, chilli powder, turmeric, sugar and salt and cook for another 2-3 minutes.
Add the tomato and cook on medium heat for 10 minutes, stirring every now and then.
Pour in the coconut milk and taste the sauce – adjust the seasoning to your taste.
Place the eggs in the sauce and heat through.
Serve the eggs on rice with lashings of sauce, a drizzle of chilli oil and fresh coriander leaves.

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Baked Aubergine with Pesto and Pear

August 10, 2021August 10, 2021by Karen ClaassenLeave a Comment

This is such a simple dish but it truly delivers on taste!! Delicious as a light meal or as a side to meat.

1 aubergine per person
2 pears
250ml of fresh soft herbs like parsley, basil, thyme, chives and sage
2 cloves of garlic, minced
83ml pine kernels, toasted
1 lemon
60ml olive oil

Preheat your oven to 190℃ and spray a baking sheet with cooking spray.
Slice the aubergine lengthwise into 1,5cm thick sliced, but DO NOT cut the slices loose.
Place the aubergine flat onto a surface, cover with you hand and gently push down on it so that the “slices” fan out. Place onto the baking sheet.
Drizzle the aubergine with olive oil, sprinkle with some salt and place in the oven for about 40 minutes until beautifully soft and slightly charred.
Make the pesto by adding the herbs, garlic, pine kernels, juice of one lemon and 60ml olive oil to a blender (you may use a hand blender) and blitz until it comes together. Put aside.
Peel the pears and slice it into sticks.
Spoon the pesto onto the baked aubergine as soon as you take it from the oven and pile the pear sticks on top.
Serve with a fresh bread or as a side dish to meat.