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Milk Jelly Clementines

by Karen ClaassenLeave a Comment on Milk Jelly Clementines
Milk Jelly Clementines

3-5 clementines
28g powdered gelatine
375ml milk
60ml sugar

Peel the clementines and bead them onto a chopstick – you need something that will keep them atop each other.
Place them in a container that allows about 1cm on the diameter.
You may ‘stabilise’ the clementines with two horizontal dowels so that you can pour the gelatine mixture around it.
Add the gelatine, milk and sugar to a small saucepan and warm over medium heat, stirring until the sugar and gelatine has dissolved.
Pour around the oranges and leave to cool before refrigerating until set.
Place the container in a bowl with very hot water for 30 seconds and immediately invert onto a chopping board.
Slice and serve.


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Cauliflower Three-Cheese

by Karen ClaassenLeave a Comment on Cauliflower Three-Cheese
Cauliflower Three-Cheese

1kg cauliflower florets (2 small heads)
45ml olive oil
60g butter
60ml flour
250ml milk
250ml cream
2,5ml salt
250ml + 125ml grated cheddar cheese
125ml + 125ml grated gruyère cheese
60ml + 60ml grated parmesan cheese

Preheat your oven to 200℃ and line a roasting tin with baking paper.
Spread the cauliflower florets out in the tin, drizzle with the olive oil and season with salt and pepper.
Roast in the oven for 20 minutes, remove and set aside.
Turn your oven down to 180℃.
Add the butter to a small saucepan set oven medium-high heat and allow it to melt.
Add the flour and stir to cook for 2-3 minutes.
Pour in the milk while whisking for at least one minute. Keep stirring until the sauce has thickened.
Turn off the heat and add the salt.
Add the 250ml cheddar, 125ml gruyère and 60ml parmesan a handful at a time and stir vigorously until melted before adding more cheese. Keep going until all the cheese has been incorporated.
Add the roasted cauliflower to the sauce and stir to coat.
Now pour the mixture into a 28cm x 21cm ceramic dish and scatter over the remaining 125ml cheddar, 125ml gruyère and 60ml parmesan.
Bake the cauliflower cheese in the oven for 30 minutes.
Serve as a side dish to any meat or as a comfort-bowl-of-goodness on its own.

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Sticky Pork Chops

by Karen ClaassenLeave a Comment on Sticky Pork Chops
Sticky Pork Chops

2 cloves of garlic, minced
60ml tomato sauce
45ml soy sauce
30ml sunflower oil
60ml sugar
10ml Worcestershire sauce
15ml apple cider vinegar
6 – 8 thick pork chops

Preheat your oven to 180℃ and line a roasting tin with baking paper.
Add the garlic, tomato sauce, soy, sunflower oil, sugar, Worcestershire sauce and vinegar to a small saucepan and place over a medium heat. Stir the sauce until the sugar has dissolved.
Turn the heat up and bring the mixture to a boil. Simmer until reduced to a very thick sauce, stirring occasionally. (This should take 10 minutes or so)
Remove the saucepan from the heat and set aside.
Lay the chops in the prepared roasting tin and season with salt and pepper on both sides.
Brush the chops with a generous amount of the sauce and bake in the oven for 15 minutes.
Flip the chops and brush with the remaining sauce.
Return the roasting tin to the oven and bake for a further 15 minutes.
Serve immediately.

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Crispy Potato Salad

by Karen ClaassenLeave a Comment on Crispy Potato Salad
Crispy Potato Salad

1kg baby potatoes
olive oil
salt and pepper
smoked paprika
half an English cucumber, sliced
1 small red onion, diced

Dressing:
60ml greek yogurt
30ml mayonnaise
5ml wholegrain mustard
15ml lemon juice
10ml dill, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Fill a large saucepan with water and cook the potatoes until done.
Drain and cool slightly.
Crush the potato with the bottom of a glass by pressing down on it. It shouldn’t be thicker than 1cm once crushed.
Lay the potato on the prepared baking sheet and drizzle some olive oil over. Season with salt, pepper and smoked paprika. Flip the potato over and repeat.
Bake in the oven until crispy – about 20 minutes or so.
Make the dressing by mixing all the ingredients together. Set aside.
Add the diced cucumber and onion to a serving platter and arrange the crispy potato on top. Mix lightly.
Drizzle the dressing over the salad and serve.

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Easy Banana Bread

by Karen ClaassenLeave a Comment on Easy Banana Bread
Easy Banana Bread

3 bananas, very ripe
200g brown sugar
150g butter
2 eggs
240g flour
10ml baking powder
1,2ml salt

Preheat your oven to 180℃ and line a 13cm x 23cm loaf tin with baking paper.
Peel the bananas and place them in a mixing bowl.
Now beat them with an electric whisk until completely mushed.
Add the sugar, butter and eggs and lightly beat the mixture together on low speed. Set aside.
Add the flour, baking powder and salt to another bowl and stir to mix.
Add one or two spoonfuls of the dry ingredients to the banana mixture while beating on a low speed. Keep adding and beating until all is incorporated.
Scrape the batter into the prepared loaf tin and bake for 50 minutes.
Cool the loaf in the baking tin for 15 minutes and then remove it and cool completely on a cooling rack.
Serve thick slices of banana bread spread with salted butter.

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Quince Leather

by Karen ClaassenLeave a Comment on Quince Leather
Quince Leather

Follow the recipe as for the Membrillo.

Preheat your oven to 50℃.

Line a large baking sheet(s) with baking paper.
Pour the blitzed quince on to the paper and spread it out, about 3mm thick and as evenly as you can.
Place in the oven to dry for 7 – 8 hours. The fruit will remain slightly sticky when it is ready.
Once out of the oven, cool completely before rolling and slicing.

Store the quince wrapped in baking paper in a dry, well ventilated area.


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Almond Pastries

by Karen ClaassenLeave a Comment on Almond Pastries
Almond Pastries

Almond cream:
215ml almond flour (125ml + 60ml + 30ml)
125ml sugar
2,5ml vanilla
2,5ml almond extract
15ml flour
1 egg
30ml milk

2 x rolls puff pastry
egg wash: 1 egg yolk + 15ml water/milk
100ml slivered almonds
45ml icing sugar

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the almond flour, sugar, vanilla, almond extract, flour, egg and milk to a mixing bowl and mix together. Set aside.
Lightly flour a working surface and lay out one sheet of puff pastry.
Spread the almond cream onto the pastry in an even layer.
Lay the second sheet of pastry on top and lightly press down onto it.
Slice into 2cm wide strips.
Twist the strips and then twist it again and bring the ends together to form a circular shape.
Press the ends together and lay each pastry circle on the prepared baking sheet.
Brush the pastries with the egg wash and sprinkle over the almond slivers.
Bake in the oven for 25 minutes.
Dust the hot pastries by sieving over the icing sugar.
Set aside to cool slightly.

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Smoky Bangers

by Karen ClaassenLeave a Comment on Smoky Bangers
Smoky Bangers

Serve these smoky pork bangers as breakfast, brunch or a simply in-between snack. Quantities are for you to decide.

banger sausages
mozzarella cheese
smoked streaky bacon

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Slit each sausage lengthwise, making a cut that is about three quarters into the sausage – do not cut through!
Place a strip of mozzarella cheese, about 0,5cm thick and more or less the length of the sausage, into the slit.
Wrap each sausage with bacon and place on the baking sheet.
Bake for 25 minutes and serve immediately!

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Cheesy Orzo

by Karen ClaassenLeave a Comment on Cheesy Orzo
Cheesy Orzo

300g orzo pasta
45ml olive oil
1 onion, finely chopped
3 cloves of garlic, minced
30ml thyme leaves, chopped
250ml cream
1 lemon, grated zest and juice
250ml grated parmesan cheese
40g pine kernels, toasted

Place a large saucepan over high heat, pour in a good quantity of water and add a teaspoon of salt.
Bring to a boil, add the orzo pasta and cook until al dente.
Place a large pan on medium-high heat and add the olive oil and onion to it.
Cook until the onion is translucent.
Add the garlic and thyme and stir-fry for one minute.
Pour in the cream, turn down the heat to medium and simmer until slightly reduced – 3 minutes or so.
Add the lemon zest, lemon juice and parmesan and stir through.
Now add the drained orzo to the sauce and simmer for another 2 minutes while stirring to coat the pasta with the sauce.
Spoon the orzo on to a serving dish and scatter the pine kernels over to serve.