Marshmallows
Follow the video instructions to shape the marshmallows.
Place on a lined baking sheet and bake at 150℃ for 10 minutes.
Remove and place a pistachio nut at the centre of each flower and bake for another hour.
Remove the flowers from the oven and allow to cool completely until dry.
Use as a decoration for cupcakes.
45ml vegetable oil
60ml Thai green curry paste
500ml chicken stock
1 x 400g tin coconut milk
10ml fish sauce
45ml sugar
1,5ml salt
800g chicken breasts, skin removed and cubed
2 aubergines (about 450g in total), diced
a small bunch of basil leaves
30ml lemon juice
Place a saucepan over medium-high heat and add the vegetable oil.
Add the curry paste and stir-fry for 2 minutes.
Pour in the chicken stock and coconut milk and stir to dissolve the paste.
Add the fish sauce, sugar and salt.
Now add the chicken.
Turn the heat to medium-low heat so that the curry simmers lightly. Cook for 20 minutes.
Add the diced aubergine and simmer for another 15 minutes.
Taste the curry. Add more salt if necessary and also more sugar for a background sweetness.
Chop a handful of the basil leaves and add it to the curry.
Pour in the lemon juice and turn the heat to low.
Cook for 5 more minutes.
Serve the curry on a fragrant rice and scatter over some fresh basil leaves.
These tiny loaves are deliciously moist and lemony and can be baked as cupcakes as well. The recipe yields about 10 mini loaves or 24 cupcakes.
200g flour
1,2ml baking powder
1,2ml bicarbonate of soda
1,2ml salt
15ml poppy seeds
105ml vegetable oil
210g sugar
grated zest of 1 lemon
3 eggs
150g sour cream
7,5ml vanilla
15ml lemon juice
Lemon Buttercream:
200g butter, room temperature
grated zest of half a lemon
10ml vanilla
15ml lemon juice
330g icing sugar, sifted
Preheat your oven to 160℃ and line 12 x mini-loaf tins with paper cups (2 x 12-hole muffin tins).
Sift the flour, baking powder, bicarbonate of soda and salt together.
Add the poppy seeds and set aside.
Add the vegetable oil, sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on medium-high speed and mix for 1 minute.
Turn the mixer down to a slow speed and add the eggs, one at a time.
Turn off the mixer and scrape down the bowl.
Turn back on to a low speed and add the flour mixture a spoonful at a time.
Now add the sour cream, vanilla and lemon juice and mix until combined.
Divide the batter among the paper cups and bake for 25 minutes.
Remove from the oven and cool on a wire rack.
For the buttercream:
Add the butter and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Mix on high speed for 2 minutes, scrape down the bowl and mix for another 2 minutes.
Add the vanilla and lemon juice and mix until incorporated.
Turn the mixer to medium speed and add the icing sugar a spoonful at a time.
Pipe/spread on to the cupcakes.
145g butter
250g sugar
80g cocoa powder, sifted
1,2ml salt
7,5ml vanilla
2 eggs
65g flour
75g pecan nuts, roughly chopped
2 x 80g slabs of chocolate
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the butter, sugar, cocoa powder and salt to a heatproof bowl set over a saucepan of simmering water.
Stir the mixture every now and then until the butter has melted and the mixture is amalgamated.
Remove the bowl from the saucepan and add the vanilla.
Stir through.
Add the eggs one-by-one and beat to incorporate, with a wooden spoon.
Add the flour and beat again to incorporate.
Add the pecan nuts and stir through.
Spoon half the batter in to the prepared baking tin and spread it out evenly.
Place the chocolate slabs, side-to-side, on the batter and cover with the rest of the brownie batter.
Bake in the oven for 25 minutes.
Remove the brownies from the oven and cool completely.
Slice into 16 squares.
1 onion, diced
2 cloves of garlic, minced
2 sweet peppers, diced
600g minced beef
30ml tomato purée
30ml Worcestershire sauce
3 large tomatoes, diced
3 spring onions, sliced
60ml coriander, chopped
10 large tortilla wraps
150g + 150g cheddar cheese, grated
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Place a saucepan on medium-high heat and add a dash of vegetable oil.
Add the onion and cook until translucent.
Add the garlic and sweet pepper and cook while stirring occasionally until the peppers are softened.
Add the minced beef, tomato purée and Worcestershire sauce, season with salt and pepper and turn up the heat.
Break the mince up with the back of a wooden spoon and cook until there is no liquid left.
For the salsa:
Add the diced tomato, spring onions and coriander to a bowl.
Season with salt and pepper. Set aside.
To assemble:
Lay the tortilla wraps on a chopping board and trim the left and right edges so that they are square.
Spoon some of the mince mixture on the curved edge closest to you.
Spoon some salsa on the mince and scatter with grated cheese.
Roll the tortilla into a fairly tight cylinder.
Repeat with the other ingredients.
Slice each tortilla roll into 3 equal rolls.
Pack the rolls cut side up, in the cake tin. Start on the outer edges and work towards the centre.
Sprinkle the remaining 150g cheese over the rolls.
Bake in the oven for 30 minutes.
Remove the outer ring of the cake tin and serve immediately.
1kg carrots, peeled
60ml butter, cubed
grated zest of one orange
2 + 2 oranges
125ml brown sugar
30ml thyme leaves
30ml pumpkin seeds
Fill a saucepan with water, add the carrots and bring to the boil.
Cook for 5-6 minutes until almost done – the cooking time will of course depend on the size of the carrots.
Drain and pat dry with a tea towel.
Place a pan on medium-high heat, add the butter and wait for it to melt.
Now add the orange zest, 60ml orange juice and the brown sugar.
Stir until most of the sugar has dissolved.
Add the carrots to the pan and season with salt and pepper.
Cook, stirring occasionally, until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots – between 5 and 10 minutes.
Watch the carrots in the glaze and regulate the heat – they burn easily.
Peel and slice the other two oranges and arrange the slices on a serving plate. Place the carrots on top of the orange.
Drizzle over any glaze in the pan, scatter the thyme leaves and pumpkin seeds over and serve with a smile.
500g brown sugar beans
1 onion, chopped
2 cloves garlic, minced
1 large/2 medium carrots, finely diced
2 leeks, finely sliced
500g beef, 1,5 – 2cm cubes
2 litres beef stock
45ml Worcestershire sauce
Soak the beans in a bowl filled with cold water for a minimum of 6 hours.
Rinse the beans and add them to a pressure cooker with enough water to cover them by 3cm. Cook for 45 minutes. (If you are cooking them in a saucepan – simmer gently for 1 – 2 hours until soft when pressed between your fingers). DO NOT ADD SALT OR ANY OTHER FLAVOURANTS AT THIS STAGE!
Place another large saucepan on a medium heat and add a splash of vegetable oil.
Add the onion, garlic, carrots and leeks and gently cook until the onion is soft and translucent.
Add the beef, season well with salt and pepper and stir-fry for 5 minutes.
Pour in the beef stock and Worcestershire sauce and bring to the boil.
Turn the heat down to a simmer and cook for 1 hour.
Drain the beans, mash them roughly and add to the beef mixture.
Simmer the soup for 30 minutes while keeping a hawk’s eye on it as it will burn easily at this stage. Stir often and regulate the temperature.
Taste the soup and adjust the seasoning.
Serve steaming hot with a fresh crusty bread.
This is an easy recipe that deliver fork-tender fillet and melts in your mouth…
Chimichurri Sauce:
60ml parsley
60ml chives
30ml thyme leaves
1 clove of garlic
2,5ml salt
125ml olive oil
45ml apple cider vinegar
1 whole beef fillet, trimmed
about 4 litres beef stock
For the Chimichurri Sauce:
Place the parsley, chives, thyme, garlic and salt on a chopping board and chop together until very fine.
Add the herb-mixture to a small bowl and pour in the olive oil and vinegar.
Stir together until the salt has dissolved.
Cover and set aside at room temperature so that the flavours can develop.
Put a cast iron pan over high heat and wait for it to warm up.
Pat the fillet dry and season generously with salt and pepper.
Now sear the fillet in the hot pan, on both sides. If the meat sticks to the pan when you want to turn it, it simply means it hasn’t caramelised enough. Be patient and wait until it comes loose easily and then turn it.
Place the browned fillet in a large saucepan and pour in enough stock to cover it by at least 3 cm.
Bring the stock to the boil, turn the heat down to a simmer and cook for one hour. Do not cover the saucepan and check the liquid every now and then – top up the stock so that the fillet stays submerged.
Turn off the heat and now place a lid on the saucepan. Rest the fillet in the stock for one hour.
Remove the meat from the saucepan and pat it dry with a clean tea towel.
Slice in to 0,5cm thick slices and arrange on a serving plate.
Serve the fillet with the Chimichurri sauce.
4 – 8 slices of sourdough bread
250ml marinara/pizza sauce
500ml grated mozzarella cheese
salami
dried oregano
fresh basil leaves
Preheat your oven to 180℃.
Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven.
Turn on the grill of your oven.
Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami.
Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly.
Remove from the oven, top with fresh basil leaves and serve immediately.
190ml flour
60ml cocoa powder, sifted
80ml granulated sugar
1,2ml salt
10ml baking powder
1 egg
55g butter, melted
80ml milk
5ml vanilla
80g chocolate, chopped
125ml pecan nuts, chopped
80ml granulated sugar
80ml brown sugar
80ml cocoa powder, sifted
375ml strong coffee
Preheat your oven to 180℃ and spray a 20cm x 20cm baking tin with cooking spray.
Add the flour, cocoa powder, sugar, salt and baking powder to a mixing bowl and stir together with a whisk.
Add the egg, melted butter, milk and vanilla to a jug and whisk together.
Pour the wet ingredients in to the dry ingredients.
Add the chopped chocolate and nuts and stir to mix.
Spoon the batter in to the prepared baking tin.
Add the 80ml granulated and brown sugar and the cocoa powder, to a bowl and mix.
Sprinkle the mixture over the cake batter.
Pour the coffee over and bake in the oven for 25 minutes.
Serve the chocolate pudding cake with cream or ice cream.
My Whisk and I 