picnic – My Whisk and I

“Souttert”

February 16, 2025February 16, 2025by Karen ClaassenLeave a Comment

2 medium onions, finely chopped
250ml finely chopped sweet pepper
500ml chopped smoked chicken viennas (about 7)
500ml grated mature cheddar cheese
a handful of soft herbs (chives, basil, coriander), chopped
6 eggs
60ml cream
2,5ml salt
black pepper

Preheat your oven to 180℃ and spray a 30cm x 20cm ovenproof dish with cooking spray. Set aside.
Add the onion, sweet pepper, Viennas, cheese and herbs to a mixing bowl and mix together.
Add the eggs, cream, salt and a few grindings of pepper to another bowl and whisk together.
Pour the egg mixture into the dry ingredients and mix.
Spoon into the prepared baking dish and bake for 40 minutes.
Serve warm or at room temperature.

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Chicken Lollipops

May 25, 2024May 20, 2024by Karen ClaassenLeave a Comment

9 chicken drumsticks
700g potato, about 5 potatoes
45ml chives, chopped
10ml salt
15ml chicken spice
80g mozzarella cheese, grated
3 eggs
250ml breadcrumbs
sunflower oil for frying

Place the chicken in a large saucepan, cover with stock and cook until the meat falls off the bones. Separate the meat and bones but keep the bones. Set aside.
Cook the potato in salted water until soft and mash until smooth.
Add the chicken meat and potato to a mixing bowl and then add the chives, salt, chicken spice and mozzarella and mix until well blended.
Divide the mixture into 9 equal portions.
Scoop most of one portion (it is quite a big handful!) into your hand, place the end of the chicken bone into the centre with about two thirds of it sticking out, scoop up the rest of the portion of meat and potato and squeeze it together and around the bone with both hands until it sticks.
Place this shaped lollipop on a baking tray and proceed to shape the rest.
Now whisk the eggs together in a shallow bowl and place the breadcrumbs in another.
Dip each of the lollipops in the eggs and then cover with breadcrumbs. Set aside.
Warm the oil in a saucepan and fry the chicken lollipops until golden and crispy on the outside.

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Tomato and Peach Salad

February 20, 2024February 20, 2024by Karen ClaassenLeave a Comment

300g mixed, heritage tomatoes
200g mixed cherry tomatoes
4 peaches
1 small, red onion
1 Burrata cheese
a handful of basil leaves

Dressing:
30ml olive oil
30ml lemon juice
15ml balsamic vinegar
a pinch of salt
a few grindings of black pepper

Slice the tomato into quarters/thick slices and place on a serving plate.
Half the cherry tomatoes and add to the heritage tomatoes.
Wash and dry the peaches and then slice into wedges.
Slice the red onion and add to the tomato and peach.
Break the burrata into chunks and place on top of the other ingredients.
Chop the basil leaves and sprinkle over the salad.

Dressing:
Add all the ingredients to a cup and whisk together.
Drizzle over the salad and serve.

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Potato Twists

February 17, 2024February 17, 2024by Karen ClaassenLeave a Comment

500g mashed potato
200g + 120g butter, cubed and very soft
10ml salt
1 egg
500ml flour
10ml baking powder
10ml mild curry powder
half a small onion, finely chopped
120g bag of salt and vinegar potato chips, finely crushed

Warm the mashed potato if it is cold.
Add the 200g butter and salt to the potato and mix through.
Now add the egg and stir until the ingredients are blended.
Sift the flour and baking powder over and mix until it comes together in a dough ball.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the 120g butter, curry powder and onion to a small bowl and melt together in the microwave oven.
Stir to mix and set aside.
Add the finely crushed potato chips to a shallow bowl and set aside.
Dust a work surface with flour and roll out the potato dough with a rolling pin.
Cut the dough into 1cm x 3cm strips.
Dip each strip into the curry mixture and then crumb it in the potato chips.
Twist each strip and lay it on the prepared baking sheet.
Bake for 12 minutes until golden.
Serve the potato twists warm or at room temperature. They are very good with a dip or sweet chilli sauce.

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Steak Sandwich

February 10, 2024February 10, 2024by Karen ClaassenLeave a Comment

500g steak, cubed or sliced
2 onions, sliced
2 French loaves/baguette
100g butter, softened
2 cloves of garlic, minced
30ml Worcestershire sauce
125ml beef stock
250g provolone/mozzarella cheese, sliced

Preheat your oven to 190℃ and line a baking sheet with aluminium foil or baking paper.
Place a large pan on high heat and add a splash of oil.
Add the cubed steak and fry until browned and caramelised.
Spoon it into a bowl and set aside.
Turn the heat down to medium-high, add some more oil to the pan and fry the onion until just soft.
Spoon the steak back into the pan and add the Worcestershire sauce and stock to it.
Cook, stirring occasionally until the stock has evaporated and the meat and onions are moist and shiny.
Slice the baguette open and place the bottom halves on the baking sheet.
Add the butter and garlic to a bowl and mix together.
Hollow out the bread with your hands and spread the garlic butter over the halves. Set aside.
Take the steak and onions from the heat and spoon it onto the bottom halves.
Now top it with the sliced cheese and place in the oven until the cheese has melted.
Place the top halves of the baguette on top of the melted cheese and bake for another 3 minutes or so to warm it through.
Remove from the oven and slice into portions to serve.

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Quick Beef Sliders

November 19, 2023October 27, 2023by Karen ClaassenLeave a Comment

1 tray of small hamburger/hotdog rolls
horseradish
200g mozzarella cheese, sliced
300g roast beef, sliced
1 jar caramelised onions
150g gruyère cheese, grated
30ml butter, melted
2,5ml garlic flakes
30ml poppy seeds

Preheat your oven to 180℃ and line a roasting tin with aluminium foil.
Slice the rolls in half horizontally and remove the top section.
Place the bottom half of the rolls in the lined roasting tin. Pack the rolls tightly together, touching.
Spread some horseradish over the bottom halves.
Now lay the mozzarella slices on top.
Cover the mozzarella with an even layer (or two or three) of sliced beef.
Spread a layer of caramelised onion on top and sprinkle over the grated cheese.
Place the top half of the rolls on top.
Mix the melted butter and garlic flakes in a small bowl and brush the rolls.
Sprinkle over the poppy seeds and cover the roasting tin with aluminium foil.
Bake in the oven for 20 minutes.
Remove the foil and bake another 10 minutes.
Serve the sliders warm.

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Biltong and Cheese Rolls

October 28, 2023September 9, 2023by Karen Claassen1 Comment

These rolls are made with tortilla wraps and sliced into three portions once done. The quantities given is for ONE TORTILLA WRAP.

1 tortilla wrap
15ml mayonnaise
25-30g biltong, sliced and then roughly chopped (it makes it easier to eat)
25-30g mozzarella cheese, grated

Preheat your oven to 180℃ and line a baking tray with baking paper.
Lay a tortilla wrap on a work surface and brush a thin layer of mayonnaise over the entire surface.
Flip the wrap over and brush the rest of the mayonnaise over the surface in a much thicker layer.
Sprinkle the chopped biltong evenly over the tortilla and then top it with a cheese layer.
Roll the wrap up into a tight roll and place it on the baking tray, open side facing down.
Make as many rolls as you need.
Bake in the oven for 15 minutes but start checking after 10 minutes.
Remove from the oven, slice in three even portions and arrange on a serving platter.

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Onion Tarte Tatin

March 14, 2023March 13, 2023by Karen ClaassenLeave a Comment

30ml + 30ml butter
1 clove garlic, minced
6 onions, halved horizontally
100ml sugar
60ml water
30ml balsamic vinegar
5ml thyme leaves
5ml salt
1 x 400g roll Today puff pastry

Preheat your oven to 200℃.
Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt.
Add the garlic and onion halves cut-side down.
Cook the onions until they have caramelised and softened slightly (about 10 minutes).
Gently remove the onions from the pan and set aside.
Add the sugar and water to an ovenproof pan over medium heat.
Cook, swirling constantly, until the sugar dissolves – DO NOT stir!
Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!!
Remove from the heat and add the balsamic, thyme, salt and 30ml butter.
Return to the boil and swirl to combine.
Arrange the onions cut-side down, trying to fit in as many halves as you can.
Place the puff pastry on a lightly floured work surface and roll it slightly wider.
Now cut a circle that is 1cm larger than the diameter of your pan.
Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions.
Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes.
Remove from the oven and cover with aluminium foil to prevent burning.
Return to the oven and bake for another 20 minutes until the pastry is cooked through.
Remove the tart from the oven and leave to stand for 10 minutes.
Place a flat plate/wooden board over the pan and carefully invert the tart.
Season with salt and pepper to serve.

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Chicken Roll-Ups

October 18, 2022October 17, 2022by Karen ClaassenLeave a Comment

These roll-ups are the kind of food we graze on in summer. Pack a huge platter full of them, mix an exotic cocktail and sit back and relax.

4 tortilla wraps
250g cream cheese
190ml pickled sweet peppers, chopped
500ml grated cheddar cheese
625ml finely shredded chicken meat (leftovers are perfect!)
a small bunch of chives, chopped
salt and pepper

Add the cream cheese, pickled peppers, cheddar, chicken and chives to a mixing bowl and mix together.
Divide the mixture between the four wraps and evenly spread it right to the ends so that it is completely and evenly covered.
Roll the wrap as tight and evenly as you can and slice into discs.
Arrange on a platter to serve.