ontbyt – My Whisk and I

Pomegranate Scones

April 13, 2024April 12, 2024by Karen ClaassenLeave a Comment

280g cake flour
8ml baking powder
2,5ml salt
100g butter, ice cold
25g sugar
62ml cream
62ml yoghurt
1 egg
45ml pomegranate seeds
egg wash: 1 egg + 15ml water whisked together

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Sift together the flour, baking powder and salt.
Grate the butter into the flour.
Now rub the butter into the flour with your fingers.
Add the sugar, cream, yoghurt, egg and pomegranate seeds to a mixing bowl and whisk together to blend.
Cut the mixture with a palette knife to mix together, i.e. cut straight down into the ingredients and turn the bowl. Keep on cutting and turning until the mixture comes together.
Lightly dust a work surface and turn the dough out onto it.
Push the dough together even if there are bits that look dry.
Shape the dough into a rectangle by rolling it out on the surface.
Now turn up a third of the length and then turn over a third of the top part.
Roll this out to a thickness of 3,5cm and then shape the dough into a circle with your hands.
Place the disc on the prepared baking sheet and cut it into 8 wedges.
Brush the top of the scones with the egg wash and bake for 15 minutes.
Remove from the oven and cool on a cooling rack for another 15 minutes before serving.

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Potato Omelette

January 18, 2024by Karen ClaassenLeave a Comment

45ml olive oil
200g ham, cubed
200g potato, cooked and cubed
50g mushrooms
15ml thyme leaves
5 eggs
100ml milk
1,2ml salt
2 handfuls of croutons
250ml grated cheddar cheese

Preheat your oven to 200℃.
Add the oil to an oven friendly frying pan set over medium-high heat.
Add the cubed ham, potato, mushrooms and thyme and stir-fry until the ingredients become golden on the edges.
Add the eggs, milk, salt and a few grindings of black pepper to a bowl and whisk together.
Turn the heat down to medium and pour the egg mixture into the pan.
Cook the omelette until it sets.
Sprinkle the croutons and cheese over and bake in the oven until cooked.
Serve with a fresh salad on sliced tomato.

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Cheese Crinkle Pie / Borek

August 1, 2023June 28, 2023by Karen ClaassenLeave a Comment

1 box phyllo pastry
125g butter, melted
300g feta cheese, crumbled
200ml sour cream
3 eggs
100ml milk
30ml black sesame seeds

Preheat your oven to 180℃ and brush a 18cm x 26cm ceramic dish with melted butter.
Crinkle together two sheets of phyllo pastry by folding them like an accordion. Place them against the longer side of the dish.
Repeat with the remaining pastry and keep stacking the crinkled sheets until the dish is filled and you have no phyllo left.
Take a butter knife and open up/space the crinkles of the pastry evenly within the dish.
Place the pastry in the oven and bake for 10 minutes.
Remove from the oven and drizzle over the melted butter.
Put the dish back into the oven and bake for another 10 minutes.
Crumble the feta in to a bowl and set aside.
Add the eggs and sour cream to another bowl, whisk together and pour over the feta.
Add the milk and whisk everything together.
Pour the mixture evenly over the stacked phyllo sheets and sprinkle the sesame seeds over.
Nudge the side of the pastry with a spatula to distribute the custard evenly on the sides of the dish.
Bake the pie for 40 minutes and serve immediately.

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Breakfast Pide

July 20, 2023May 17, 2023by Karen ClaassenLeave a Comment

Bread:
330ml warm water
5ml salt
5ml sugar
10ml instant yeast
750ml bread flour

Filling:
blanched spinach
red onion, sliced
tomato, chopped
grated mozzarella cheese
poached egg
sesame seeds

For the bread:
Add the water, salt, sugar and yeast to the bowl of a stand mixer fitted with the dough hook.
Stir until the sugar has dissolved and leave to stand for 10 minutes.
Add the bread flour and mix on low speed to form a dough.
Turn the speed up to medium and mix/knead for 5 minutes. You will be left with a soft but slightly sticky dough.
Place the dough in a clean, oiled bowl, cover with a clean tea towel and leave to rise for 1-2 hours or until doubled in size.
Preheat your oven to 240℃ and line a baking sheet with baking paper.
Dust a work surface with flour and divide the dough into 6 equal portions.
Roll the dough into a 10cm diameter circle with a rolling pin.
Place the dough rounds on the baking sheet and brush all over with olive oil.
Top the dough with some of the spinach, mozzarella, tomato and red onion, leaving a 1cm border on the outside edge.
Scatter the border of the dough round with sesame seeds and break an egg in the centre.
Bake in the oven for 13 minutes.
Serve warm.

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Balsamic Mushroom and Avocado Bagel

June 5, 2023June 3, 2023by Karen Claassen1 Comment

The quantities given is for one person.

1 bagel
15ml + 15ml butter
15ml olive oil
200g mushrooms, quartered
5ml thyme leaves
30ml + 30ml balsamic vinegar
1 avocado pear, peeled and sliced

Halve the bagel and spread it with a thin layer of butter.
Place a heavy-bottom pan on medium-high heat, place the bagel cut-side down and cook until golden and toasted. Set aside.
Keep the pan on the heat, add the other 15ml butter and olive oil and wait for it to melt and heat up.
Add the mushrooms to the pan and cook for 3 – 4 minutes.
Add the thyme and 30ml balsamic vinegar and cook until the pan is dry. Remove from the heat.
Place the bagel on a serving plate and arrange the avocado slices on top.
Spoon the mushroom on the avocado and drizzle with the remaining balsamic vinegar.
Season with salt and black pepper.
Serve immediately.

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Guava Breakfast Bowl

May 31, 2023May 29, 2023by Karen ClaassenLeave a Comment

about 500g guavas, peeled
500g sugar
granola/muesli
vanilla yoghurt

Add the sugar and 2 litres of water to a large saucepan, set over medium-high heat and stir until the sugar has dissolved.
Add the guavas, wait for the water to come to a boil and then turn dow the heat to a low simmer.
Cook for about 30 minutes.
Turn the heat off and leave the guavas in the liquid to steep overnight.
Remove the fruit from the liquid and slice into o,5cm thick slices.
Now layer granola, yoghurt and guava in a glass.
Enjoy and be healthy!

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Tomato-Eggs

May 24, 2023May 18, 2023by Karen ClaassenLeave a Comment

The instructions are for one portion/person.

1 large tomato
2 eggs

Slice the ends off the tomatoes so that you have straight edges.
Place the tomato on one of the straight edges and halve it horizontally.
Cut out the flesh on the inside so that you are left with 2 tomato rings.
Place a frying pan on medium-high heat, add a splash of vegetable oil and place the tomato rings in the pan.
Cook for 2 minutes, until warm and flip around.
Now break an egg in each tomato ring, season with salt and pepper and place a lid on the pan.
Cook until the egg is set to your liking and serve at once.