250g cooked brown rice (I use a store bought sachet) 400g broccoli flowers, ends trimmed 190ml cranberries 4 spring onions, sliced 125ml slivered almonds 100g goats cheese
Dressing: 45ml olive oil 60ml fresh orange juice finely grated rind of one orange 15ml apple cider vinegar 2,5ml ground ginger 15ml honey
Add the brown rice to a mixing bowl and set aside. Cook the broccoli until just tender, rinse under cold running water and drain well. Add it to the rice. Place the cranberries in a bowl and pour boiling water over. Stand for 5 minutes and drain well. Add the cranberries and sliced spring onions to the rice. Toast the almonds in a dry pan over medium heat and add to the rice. Crumble the goats cheese into the rice and mix all ingredients together.
Add the olive oil, orange juice, rind, vinegar, ginger and honey to a small bowl and whisk together until amalgamated. Pour the dressing over the salad and give it another good mix through before serving.
2 packets instant noodles, cooked without the spices 300g coleslaw mix 2 hands full of cashew nuts 1 hand full of sesame seeds
Dressing: 125ml olive oil 60ml honey 60ml red wine vinegar 30ml soy sauce 2 packets of instant noodle spice
Add the cooked noodles, coleslaw mix, cashews and sesame seeds to a mixing bowl and set aside. Add the olive oil, honey, red wine vinegar, soy sauce and noodle spice to a small saucepan and place it over a medium heat until it starts too bubble. Pour the hot dressing over the noodle mixture and mix through. Place the salad in the refrigerator to cool completely. Serve cold.
Honey-cream: 125ml burnt honey 360g tin of caramel treat 2,5ml salt 600ml whipping cream
Preheat your oven to 180℃. Cut 11 pieces of baking paper to the size of a large baking sheet and trace a 22cm circle onto each. Set aside.
For the burnt honey: Pour the honey into a small saucepan and place it over high heat. Turn the heat down to medium when it start to bubble. Cook until it becomes an amber colour – about 3 minutes. Take the honey from the heat and add the water – stand back as it will sputter! Whisk together once it stops bubbling. Pour the burnt honey into a measuring jug and set aside to cool.
For the cake: Pour the burnt honey, honey, sugar and butter into a heatproof bowl set over a saucepan of simmering water. Stir until the butter has melted and then whisk by hand to combine. Add the eggs one at a time while whisking continuously, still over the simmering water. Add the baking powder, salt and cinnamon and whisk together for 30 seconds. Remove the bowl from the heat. Sift the flour into the mixture in 3-4 batches, whisking after each addition until the batter is smooth. (You may use an electric hand-held whisk) Scoop a heaped 125ml measuring cup of the batter onto the baking paper circle and spread it out evenly with a spatula. Bake each layer/disc for 7 minutes until it is a dark caramel colour. Place the baked discs on a flat surface to cool completely.
For the honey-cream: Add 125ml burnt honey, the caramel treat and salt into a mixing bowl and whisk by hand to combine. Add 190ml cream, a little at a time, while whisking. Place the bowl in the refrigerator for 30 minutes. Pour the remaining 410ml cream into the bowl of a stand mixer fitted with the whisk attachment and beat to medium soft peaks. Add the honey and caramel mixture and beat to medium stiff peaks.
Assembly: Assemble the cake on your serving plate so that you don’t have to move it later on. Place the first cake disc on the plate and scoop a generous amount of the honey-cream on top. Spread out evenly not worrying that it will crawl down the sides. Keep going until all the cake discs have been stacked. cover the top and sides of the cake with the remaining honey-cream and smooth it out. Place the cake in the refrigerator for a minimum of 8 hours.
If you would like to, blitz up a selection of salted nuts and cover the sides and top of the cake with it before slicing to serve.
5ml salt 2,5ml black pepper 5ml turmeric 5ml smoked paprika
8 skinless chicken breasts 30ml olive oil
1 onion, sliced 3 cloves garlic, minced 5ml Dijon mustard 125ml white wine 250ml orzo 500ml chicken stock grated zest of one lemon 30ml lemon juice 2,5ml salt 15ml oregano, chopped 15ml parsley, chopped 190ml feta cheese, crumbed lemon slices
Preheat your oven to 180℃ and spray a 26cm oven dish with cooking spray. Add the salt, pepper, turmeric and smoked paprika to a small bowl and mix together. Season the chicken with the spice mix. Place a non-stick pan over medium-high heat, add the olive oil and then the chicken and cook until browned on both sides. Remove the chicken and set aside. Keep the pan on the heat but reduce the heat to medium. Add the onion and garlic and cook for two minutes. Add the mustard and wine and scrape up any brown bits from the pan. Reduce by half. Pour the liquid into the prepared oven dish. Add the orzo, chicken stock, lemon zest, lemon juice and crumbed feta and stir to mix. Now lay the chicken pieces on the orzo and push them in slightly. Bake in the oven for 35 minutes. Remove and scatter over the oregano and parsley and garnish with lemon slices. Serve warm.
60ml sugar 500ml water 4 cloves 2 star anise 4 quinces half a lemon 60ml honey
Pour the sugar and water into a smallish saucepan and place it over a high heat. Stir until the sugar has dissolved and bring the liquid to the boil. Add the cloves and star anise. Peel and halve the quinces and rub them with the lemon to stop them browning. Lower the quince into the poaching liquid and allow to simmer until they are soft enough to pierce easily. This should take around 25 minutes. Preheat your oven to 180℃ and line an oven dish with baking paper. Lift the quince out of the poaching liquid and arrange them on the oven dish. Pour 150ml of the poaching liquid into a bowl and mix in the honey. Pour this over the quince and bake in the oven for 30 minutes. Serve the quince with their cooking juices.
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.
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.
200g + 50g feta 100ml milk 60ml Heerlijk Nastergaal Jam
Crumble 200g of feta into the cup of a blender and add half the milk. Process until the mixture becomes emulsified. Add the rest of the milk a little at a time, aiming for a creamy consistency. Crumble the 50g feta into this mixture and stir through. Drizzle the Nastergaal jam over the whipped feta and spread onto a slice of freshly baked bread.
2kg shoulder of lamb 8 cloves of garlic, chopped 15ml smoked paprika 10ml salt 5ml peppercorns 15ml grated lemon rind 15ml thyme leaves 15ml rosemary 15ml green chilli, chopped 62ml olive oil 62ml lemon juice 2 lemons, quartered
Preheat your oven to 160℃. Add the garlic, paprika, salt, peppercorns, lemon rind, thyme, rosemary, chilli, olive oil and lemon juice to a blender and blitz until you have a relatively smooth paste. Place the lamb in a roasting tin and brush the paste over it, covering it completely. Pour about 500ml of boiling water AROUND the meat and cover with aluminium foil. Roast in the oven for 3 hours. Remove the meat from the oven and place it on a serving plate with the quartered lemons.
500g potato, peeled and chopped 5 sprigs of rosemary and thyme 1 clove of garlic 125g + 125g smoked bacon 1 wheel camembert cheese 125ml milk 60ml butter 5ml salt 125ml flour 1 egg 3 egg yolks
Place a saucepan over medium-high heat and add the potato, rosemary, thyme, garlic and enough salted water to cover it. Cook until the potatoes are very soft. Drain and remove the herbs and garlic. Pass the potato through a ricer or sieve for a smooth texture and set aside. Fry 125g of the bacon until crispy and chop into very small pieces. Set aside. Cut the camembert in half. Cut one halve into 1cm slices. Remove the rind from the other halve and chop it into pieces. Set aside. Preheat your oven to 200℃ and line two baking sheets with baking paper. Add the milk, butter and salt to a saucepan and bring to the boil. Add the flour and stir vigorously with a spatula until the mixture pulls away from the sides of the saucepan. Remove from the heat. Add half of the mashed potato, the rindless, chopped camembert, chopped bacon and the whole egg. Stir/beat until very well incorporated. Add the remaining potato and egg yolks and beat by hand until smooth. Spoon the mixture into a piping bag fitted with a 1cm nozzle. Pipe 2cm rounds onto the prepared baking sheets. Cut the remaining bacon into 1cm pieces. Top the profiteroles with a slice of bacon or camembert. Bake in the preheated oven for 30 minutes. Serve warm.
My Whisk and I 