recipe – Page 59 – My Whisk and I

Pastitsio (Greek Lasagne)

October 29, 2021October 27, 2021by Karen ClaassenLeave a Comment

This Pastitsio is exactly as the hospitable Greeks intended: fit to feed a crowd! Makes 12 large portions.

300g Greek bucatini or Italian penne pasta
150g feta cheese
2 egg whites

Meat sauce:
60ml olive oil
2 onions, chopped
2 cloves of garlic, minced
15ml tomato paste
1kg minced beef
90ml red wine
1 tin chopped tomato
10ml sugar
1 bay leaf
1 cinnamon quill
7,5ml salt
2,5ml black pepper

Béchamel Sauce:
125ml butter
190ml flour
1 litre milk
2,5ml nutmeg
2,5ml salt
110g Kefalotyri cheese or Parmesan, grated
2 egg yolks

For the pasta:
Cook the pasta, drain and return to the saucepan in which it was cooked.
Crumble the feta over the pasta and mix together.
Add the egg whites and mix through. Set aside.

For the meat sauce:
Place a heavy bottom saucepan on medium-high heat and add the olive oil and onion.
Fry for 2-3 minutes and then add the garlic, tomato paste and minced beef.
Cook for 5 minutes, stirring and breaking up the beef while browning it.
Add the red wine, tomatoes, sugar, bay leaf, cinnamon, salt and pepper.
Bring the mixture to a simmer and cook for about 40 minutes until most of the liquid has evaporated and the sauce is thick.
Remove the bay leaf and cinnamon quill and take the mixture from the heat. Allow to cool slightly.

For the Béchamel Sauce:
Place a saucepan on medium heat and add the butter to melt.
Add the flour and stir the paste around for 2 minutes while cooking.
Add the milk and whisk until the sauce has no lumps and has thickened.
Remove from the heat and add the nutmeg, salt and half the cheese. Whisk until smooth.
Cool the sauce for 5 minutes and then whisk in the egg yolks.

Preheat your oven to 180℃ and spray an oven dish of 23cm X 26cm with cooking spray.
Spoon the pasta into the dish and spread it into an even layer.
Spoon the meat sauce on top and then top it with the béchamel sauce.
Sprinkle the rest of the cheese on top in an even layer.
Place the dish in the oven and bake for 40 minutes.
The Pastitsio can be served at room temperature.

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Steak Butters

October 28, 2021October 27, 2021by Karen ClaassenLeave a Comment

Flavoured butters are a simply way of adding flavour and punch to meat, easy to make and can be kept in your freezer for when you need it! The Olive Butter is particularly good with chicken, fish and roast vegetables! The method for the three flavoured butters are the same.

Café de Paris Butter:
125g butter
30ml chives, finely chopped
15ml parsley, finely chopped
5ml Dijon Mustard
1 clove of garlic, minced
5ml capers
1 anchovy fillet
the zest of half a lemon, finely grated

Method:
Allow the butter to come to room temperature and soften.
Mix all the ingredients together.
Spread a piece of plastic wrap on a kitchen surface, spoon the mixture on top and roughly shape it into a log shape.
Fold the edge of the plastic wrap closest to you over the log shape and proceed to roll the butter in the plastic so that you have a plastic sausage.
Now take hold of the two ends (the overhanging/extra plastic wrap) and roll the butter away from you on the surface.
Tie the plastic ends and freeze until required.

Olive Butter:
125g butter, softened
190ml olives, chopped
15ml rosemary, chopped
salt to taste

Garlic Butter:
125g butter, softened
3 cloves of garlic, minced
1,2ml salt
1,2ml pepper

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Chocolate Caramel Tart

October 27, 2021October 27, 2021by Karen ClaassenLeave a Comment

Base:
225g chocolate biscuits
150g butter

Filling:
100g butter
200g brown sugar
2 x 385g tins of condensed milk
7,5ml salt

Topping:
83ml cream
160g dark bitter chocolate, chopped

For the base:
Preheat your oven to 160℃ and spray a 23cm loose base tart tin with cooking spray.
Add the biscuits to the bowl of a food processor and process to fine crumbs.
Add the melted butter and mix/blitz until the mixture looks like wet sand.
Spoon the crumb mixture into the tart tin and press it firmly into the base and sides of the tin.
Bake the tart base for 10 minutes.
Remove from the oven and allow to cool.

For the filling:
Add the butter to a saucepan and melt it over medium heat.
Add the sugar and whisk to combine.
Keep stirring the mixture with the whisk until the sugar has melted completely.
Add the condensed milk and keep whisking to incorporate.
Cook the caramel for about 5 minutes, taking that it doesn’t overheat and burn, and then add the salt.
Pour the mixture into the tart case and bake in the oven for 15 minutes.
Take the tart from the oven and set aside to cool slightly.

For the topping:
Add the cream and chocolate to a heatproof bowl set over simmering water.
Stir the mixture every now and then until smooth and completely melted.
Take the bowl from the heat and allow to stand for about 10 minutes. Give it a stir every now and then so that it cools down.
Spoon the chocolate onto the caramel layer and spread it evenly with a spatula.
Refrigerate the tart for 2 hours to set.
Allow the tart to come to room temperature before serving.

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Broccoli Salad with Blue Cheese Dressing

October 25, 2021October 24, 2021by Karen ClaassenLeave a Comment

250g tenderstem broccoli, blanched
200g streaky bacon
1 large / 2 small avocado pear, pitted and peeled
60ml peanuts, toasted

Blue Cheese Dressing:
60ml sour cream
60ml mayonnaise
60ml milk
100g blue cheese, crumbled
15ml parsley, chopped
15ml lemon juice
a pinch of salt

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place the bacon on the baking sheet and bake in the oven until crispy.
Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.

For the dressing:
Add all the ingredients to a jug and whisk together to amalgamate.

Drizzle the dressing on the salad and sprinkle the peanuts over before serving.

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Prawn Cocktail

October 22, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is a classic prawn cocktail recipe and although it has been around for always it is ever popular, quick and easy to put together.

60ml butter
3 cloves of garlic, minced
400g shrimps/prawns, shells removed and cleaned
half a red onion, finely chopped
60ml mayonnaise
15ml tomato sauce/ketchup
15ml lemon juice
5ml Worcestershire sauce
iceberg lettuce
extra lemon wedges to serve

Melt the butter in a large heavy base frying pan and add the garlic and prawns. The prawn should be spaced slightly apart and not be crowded into the pan – cook more than one batch if your pan does not allow enough room for this.
Cook the prawns for about 3 minutes, stirring occasionally, until pink.
Remove from the pan and allow to cool.
Chop the red onion very finely and add it to a mixing bowl with the mayo, tomato sauce, lemon juice and Worcestershire sauce. Mix through.
Chop the prawns into chunks and add it to the sauce mixture.
Shred about 2 cups of lettuce and add that to the rest of the ingredients. Mix thoroughly.
Scoop the mixture into serving bowls/glasses/cone-shaped tuilles and serve with a wedge of lemon.

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Triple Chocolate Mousse

October 21, 2021October 20, 2021by Karen ClaassenLeave a Comment

150g milk chocolate, chopped
45ml boiling water
7,5ml powdered gelatine
3 eggs, separated
375ml whipping cream
150g milk chocolate, chopped
150g dark chocolate, chopped

Line a 22cm x 11cm loaf tin with plastic wrap, leaving enough plastic to make an overhang (so that you can fold it on top of the mousse later on). Tip: wet the loaf tin before lining it – the water will help the plastic “stick” to the the tin.
Add the white chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat, give it a good stir and set it aside for about 5 minutes to cool.
Add 15ml of the boiling water to a small cup and sprinkle 2,5ml of the gelatine over. Stir the mixture continuously until the gelatine has dissolved completely – about 2 minutes of constant stirring.
Add the gelatine and one egg yolk to the melted chocolate and stir to combine.
Add 125ml cream to a mixing bowl and beat with electric beaters until soft peaks form.
Add the cream to the chocolate mixture and stir through until combined.
Add one egg white to a clean mixing bowl and beat with an electric whisk until soft peaks form
Fold the egg white into the chocolate mixture with a spatula.
Pour the mixture into the prepared tin and refrigerate for 1 hour or until the white chocolate layer is set.

Repeat the process with the milk chocolate and half of the remaining ingredients.
Pour over the white chocolate mousse and place back in the refrigerator for another hour or until set.

Repeat with the dark chocolate and the remaining ingredients.
Pour over the milk chocolate layer and place in the refrigerator for a minimum of 6 hours.

Serve the mousse with a chocolate sauce or plenty of berries.

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Goats Cheese Tart

October 20, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is the perfect food as a light starter or simply as a canapé served with drinks on the patio. It can also double up as a light lunch when served with a salad.

2 large pears
30ml butter
30ml honey
1 lemon
500g ready-made pastry
200g goats cheese
a handful of pecan nuts
a handful of thyme leaves
egg-wash: 1 egg + 15ml milk

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Peel and core the pears and cut them into thin wedges lengthwise.
Place in a bowl and squeeze the lemon juice over. Mix up the slices with your hands so that the pear is covered with lemon juice.
Add the butter and honey to a large frying pan over medium-high heat.
Add the pear slices and any lemon juice from the bowl and cook for 2-3 minutes a side, until the pear is caramelised.
Remove the pear slices but reserve the honey caramel in the pan.
Roll the pastry to a 28cm X 38cm rectangle and score a 2cm border all around the edges. Place the pastry on the lined baking sheet.
Arrange the pear slices over the pastry within the border.
Now break up the cheese and arrange it randomly between the pear.
Scatter the pecan nuts and the thyme leaves over the pear and goats cheese.
Drizzle the leftover caramel from the pan over the tart.
Whisk the egg and milk together and brush the pastry border with it.
Bake the tart for 20 minutes until the pastry is beautifully golden.
Serve slightly warm.

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Quinoa Salad

October 19, 2021October 17, 2021by Karen ClaassenLeave a Comment

Quinoa is an ancient grain that is a complete protein and has a deliciously nutty flavour. This salad offers all the nutrients you need for a meal on its own or as a side dish to whatever else you are cooking.

45ml olive oil
30ml lemon juice

375ml quinoa, cooked according to the packet instructions
250ml tightly packed sun-dried tomatoes, chopped
half a red onion, finely chopped
125ml feta cheese, crumbed
1 apple, chopped into small cubes
a small bunch of chives or any other soft, fresh herbs, chopped

Whisk the olive oil and lemon juice together and set aside.
Add all the other ingredients to a bowl and mix through.
Drizzle the olive oil mixture over the salad and serve.

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Broken Glass Slices

October 18, 2021October 17, 2021by Karen ClaassenLeave a Comment

An old classic for jelly lovers and perfect to enjoy at a pool party!

4 x 85g packets powdered jelly, 4 different colours/flavours
225g digestive biscuits
125g butter, melted
125ml boiling water
20ml powdered gelatine
500g cream cheese
200ml condensed milk

Dissolve each colour jelly in 200ml boiling water and pour into individual/separate containers. (Lunch boxes work well). Set in the refrigerator for about 4 hours.
Cut the jelly into cubes and set aside.
Spray a 23cm x 23cm x 5cm baking tin/container with cooking spray.
Break up the biscuits and place it in the bowl of a food processor. Blitz until it resembles fine sand.
Melt the butter and add it to the biscuits with the engine running.
Transfer to the prepared baking tin and press firmly into the tin base in an even layer. Chill in the refrigerator.
Pour the boiling water in a mixing bowl and add the gelatine. Stir until the gelatine has completely dissolved and set aside to cool.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth.
Scrape down, add the condensed milk and mix for a minute or so.
Add the cooled gelatine mixture and blend well.
Now take the bowl from the mixer and add the jelly cubes. Gently fold everything together.
Scrape the mixture over the biscuit base and press it into the corner of the baking tin. Flatten the surface by gently pressing down on the mixture with a spatula.
Cover the tin with plastic wrap and refrigerate overnight.
Slice the tart with a clean sharp knife and serve.

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Vanilla Sheet Cake with Coconut Chocolate Ganache

October 15, 2021by Karen ClaassenLeave a Comment

This is a delicious sheet cake with a wonderful fine crumb and the chocolate ganache dresses it up for any occasion!

For the cake:

330g butter, room temperature
550g granulated sugar
5 eggs
5ml vanilla
660g flour
2,5ml + 1,2ml baking powder
1,2ml salt
250ml milk

Preheat your oven to 180℃ and line 27cm X 37cm X 5cm cake tin (I use a roasting tin) with baking paper.
Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on a high speed until pale and fluffy.
Turn the mixer to medium speed and add the eggs one at a time, giving each egg time to incorporate into the mixture.
Add the vanilla.
Sift the flour, baking powder and salt together in a bowl.
Turn the mixer to a low speed and add the flour mixture and milk alternately.
Scrape the batter into the prepared baking tin and place it in the oven to bake for 40 minutes.
Cool the cake on a cooling rack until completely cold and slice into squares.

For the Coconut Chocolate Ganache:
180g white coconut chocolate OR white chocolate and a handful of roasted coconut flakes
120ml cream

Chop the chocolate finely and add the chocolate and cream to a heatproof bowl set over a saucepan with simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture is silky smooth.
Now take the bowl from the heat and stir the ganache.
Drizzle the ganache over the cake slices while still slightly warm.
Decorate with roasted coconut flakes.