mint – My Whisk and I

Peppermint Crisp Tart

February 9, 2025February 8, 2025by Karen ClaassenLeave a Comment

2 x 200g packets Tennis biscuits
125ml milk
1 x 250ml container Orley Whip
250ml fresh whipping cream
1 x 360g can caramel treat
300g Peppermint Crisp chocolate, grated

Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside.
Pour the Worley whip into a mixing bowl and beat with electric mixer until you have firm/stiff peaks. Set aside.
Pour the cream into a clean mixing bowl and whisk to stiff peaks.
Spoon the cream into the Orley whip, add the caramel and mix well with an electric whisk.
Fold 150g of the peppermint crisp chocolate into the mixture, using a spatula.
Spoon the mixture over the biscuit layer and even it out.
Sprinkle the remaining 150g chocolate over the top of the tart and refrigerate for 6 hours.
Slice and serve.

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Cauliflower and Grain Salad

July 14, 2023June 26, 2023by Karen ClaassenLeave a Comment

500g cooked grains (choose from or combine barley, quinoa, brown rice)
100g raisins
1 cauliflower head, cut into small florets
10ml ground coriander
2 cloves of garlic, minced
2,5ml chilli flakes
55ml + 75ml olive oil
5ml salt
1 red onion, halved and thinly sliced
30g pistachio nuts, roughly chopped
30g pomegranate seeds
15ml finely grated lemon zest
30ml lemon juice
a small handful of mint leaves
a small handful of parsley

Preheat your oven to 200℃.
Add the raisins to a small bowl and pour 60ml boiling water over it. Set aside.
Add the cauliflower, coriander, garlic, chilli flakes, 55ml olive oil and salt to a mixing bowl and toss together to coat the cauliflower florets.
Tip the florets into a roasting tray and spread it out in a single layer.
Pour 60ml hot water into the now empty mixing bowl, swirl it around to collect any left-behind spices and then pour it around (NOT ON TOP!) the cauliflower.
Cover the tray with aluminium foil and roast for 10 minutes.
Remove the tray from the oven and leave to cool.
Place a pan on medium-high heat, add about 30ml oil and fry the red onion for about 15 minutes, until starting to caramelise.
Add the cooled cauliflower, onion, pistachios, pomegranate, lemon zest, lemon juice, raisins and cooked grains to a mixing bowl.
Drizzle 45ml olive oil over and season with salt. Mix through.
Mix the mint and parsley together on a chopping board and chop roughly.
Add the herbs to the rest of the salad, mix through and serve.

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Feta-Filled Flatbreads

May 3, 2023April 22, 2023by Karen ClaassenLeave a Comment

200g self-raising flour
170g greek yoghurt
Filling:
50g baby spinach
50g feta cheese, crumbed
30ml cream cheese, room temperature
1 clove of garlic, minced
a few grindings of black pepper
40ml frozen peas, defrosted
a handful of mint leaves, chopped

Add the flour and yoghurt to a mixing bowl and bring together.
Knead the dough by hand for 5 minutes – you want a soft, bouncy dough. (Add more flour if you have to, but the dough becomes less sticky as you knead it).
Cover with plastic wrap and set aside.
Place the spinach in a bowl and pour boiling water over. Stand for 1 minutes, drain and squeeze the spinach as dry as you can get it, in a tea towel.
Chop it up and add it to a bowl.
Add the feta, cream cheese, garlic, pepper, peas and mint and mix together.
Unwrap the dough and divide it into 4 equal portions.
Make a ball from each portion and then press it into a circle with your fingers.
Spoon a tablespoon full of filling in the centre and then bring in the edges and seal by squeezing it together.
Turn the filled disc over and flatten out with your fingers until about 1,5cm thick.
Set aside and repeat the process with the rest of the dough and filling.
Place a non-stick pan on medium-low heat and add a small knob of butter.
Place the flatbreads in the pan and cook for 4-5 minutes PER SIDE.
Serve warm.