Tag: quick recipes

Feta-Filled Flatbreads

by Karen ClaassenLeave a Comment on Feta-Filled Flatbreads
Feta-Filled Flatbreads

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.

Rice Krispie Cups

by Karen ClaassenLeave a Comment on Rice Krispie Cups
Rice Krispie Cups

4 bananas
1 x 380g tin of caramel treat
4 x 250ml Rice Krispies

Line a 12-hole muffin tin with paper cups.
Add 3 bananas to a mixing bowl and mash until smooth.
Add 190ml of the caramel and mix through.
Now add the Rice Krispies and mix thoroughly.
Divide the mixture evenly amongst the paper cups, pressing in the cup with the bottom of a shot glass to create a hollow centre.
Now add a teaspoon caramel to each Rice Krispie cup.
Slice the last banana into 12 slices and place a slice on top of each Rice Krispie cup.
Refrigerate the cups for 1 hour.

Sesame Halloumi with Honey Drizzle

by Karen ClaassenLeave a Comment on Sesame Halloumi with Honey Drizzle
Sesame Halloumi with Honey Drizzle

500g halloumi
75g sesame seeds
75g flour
30ml honey
10ml lemon juice
vegetable oil

Slice the halloumi into fingers
Add the sesame seeds to a shallow bowl and the flour to another.
Roll each piece of cheese in the sesame seeds, pressing down to make them stick.
Now press them into the flour to coat and place them on a plate.
Add the honey and lemon juice to a small bowl and whisk together.
Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot.
Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly.
Drizzle the warm fingers with the honey dressing and serve.

3-Ingredient Banana Flapjacks

by Karen ClaassenLeave a Comment on 3-Ingredient Banana Flapjacks
3-Ingredient Banana Flapjacks

This recipe is for one portion flapjacks = 3-4 average sized flapjacks.

1 very ripe banana, mashed
30ml self-raising flour
1 egg

Add the mashed banana, flour and egg to a small mixing bowl and whisk together with a fork.
Place a frying pan on medium-high heat and add a dash of vegetable oil.
Spoon the batter into the pan, about three flapjacks at a time and cook until tiny bubbles appear.
Flip over and cook for another minute or two.
Serve the flapjacks warm with honey and added fruit.

Chorizo and Spinach Carbonara

by Karen ClaassenLeave a Comment on Chorizo and Spinach Carbonara
Chorizo and Spinach Carbonara

This is a cheat’s version of carbonara and makes a perfect weekday dinner. Feeds 4 adults.

300g dried pappardelle pasta (or spaghetti)
150g chorizo sausage, sliced
15ml thyme, chopped
4 cloves of garlic, minced
15ml lemon juice
45ml yoghurt
1 egg
100g baby spinach
50g parmesan cheese, grated

Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to packet instructions.
Add the chorizo to a saucepan set over medium-high heat and fry for 3 minutes.
Add the thyme and garlic and stir-fry for another minutes or so.
Add the lemon juice, yoghurt and egg to a small bowl and whisk together with a fork.
Take the saucepan from the heat and add the yoghurt mixture while stirring.
Add the spinach to the saucepan and place it back onto the heat while stirring until the spinach is wilted.
Remove from the heat and sprinkle the parmesan over.
Mix through before serving.

Honey Glazed Pork Chops

by Karen ClaassenLeave a Comment on Honey Glazed Pork Chops
Honey Glazed Pork Chops

6 pork chops
22,5ml soy sauce
30ml oyster sauce
5ml ground ginger
30ml honey
25ml five-spice powder
45ml wine (or water or stock)

Add all the ingredients, except the pork chops, to a mixing bowl and whisk together.
Place the chops in a shallow baking dish and pour the mixture over.
Leave to marinate for one hour, turning the chops once.

Preheat your oven to 180℃.
Place a cast-iron pan (or any other oven-friendly pan) on high heat, and pour in some vegetable oil.
Scrape most of the marinade off the meat and fry for 2 minutes before turning and frying another 2 minutes.
Turn the heat down to medium and pour in the marinade sauce.
Stir and cook for about 3-4 minutes and then place the pan in the oven and cook for 20 minutes.
Serve the chops with fragrant rice or couscous.

20-Minute Orange Chicken

by Karen ClaassenLeave a Comment on 20-Minute Orange Chicken
20-Minute Orange Chicken

4-6 chicken breasts
45ml olive oil
45ml balsamic vinegar
150ml fresh orange juice
150ml chicken stock
30ml finely chopped rosemary
30ml sugar
a knob of butter

Place a chicken breast between two pieces of plastic film and flatten it slightly by gently bashing it with the flat bottom of a pan. Flatten all the breasts in this way so that they are slightly thinner and has an even thickness.
Heat the olive oil in a pan over medium-high heat and fry the chicken for 3 minutes before flipping it over and frying for another 2 minutes.
Pour half of the balsamic vinegar over the chicken and add the orange juice and stock to the pan.
Sprinkle the rosemary over and season the chicken with salt.
Bring the mixture to a boil, turn down the heat to a slow simmer and cook for 5 minutes. Spoon the sauce over the chicken while simmering and turn halfway through cooking.
Now stir in the sugar, butter, the remaining balsamic and cook for a few minutes more – you want a reduced sauce that is beautifully glossy.
Serve the orange chicken on couscous to soak up the wonderfully fragrant sauce.

French Onion Tart

by Karen ClaassenLeave a Comment on French Onion Tart
French Onion Tart

The South African cook and food blogger, Elmarie Berry has recently launched her recipe book Kosbaar. This is my interpretation of her delicious French Onion Tart.

1 batch Caramelised Onions, search the recipe on this blog
250g puff pastry, store bought
250ml sour cream
2 eggs
30ml thyme leaves
parmesan cheese, to grate on top

Preheat your oven to 200℃ and spray a 20cm loose bottom tart tin with cooking spray.
Line the tart tin with the puff pastry.
Spoon the cooled Caramelised Onions into the unbaked tart shell and spread it out evenly.
Whisk the sour cream, eggs and thyme together and pour over the onions.
Grate a good amount of Parmesan cheese on top and bake in the oven for 20 minutes.
Cool the tart on a cooling rack before taking it out of the tart tin.
Serve at room temperature.