recipe – Page 66 – My Whisk and I

Pistachio Cake

June 14, 2021June 13, 2021by Karen ClaassenLeave a Comment

This is an easy and quick cake loaf that is perfect for afternoon tea.

100g pistachio nuts, chopped
200g caster sugar
150g butter
125ml yoghurt
3 eggs
200g flour
5ml baking powder
5ml bicarbonate of soda
10ml vanilla
4 limes, zest and juice
200g icing sugar
30ml pistachio nuts, sliced

Preheat your oven to 180℃ and line a 20cm X 10cm X 7cm loaf tin with baking paper.
Add the pistachios and caster sugar to the bowl of a food processor and whizz until fine.
Add the butter, yoghurt, eggs, flour, baking powder, bicarbonate of soda, vanilla and lime zest and whizz again until smooth.
Spoon the batter into the prepared tin and bake for 55 minutes.
Cool the loaf in the tin for 20 minutes before turning it out onto a cooling rack to cool completely.

Sift the icing sugar into a mixing bowl and add the lime juice.
Spoon the glaze over the pistachio loaf and scatter with the sliced pistachios.

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Lemon-Glazed Ricotta Cakes

June 11, 2021June 4, 2021by Karen ClaassenLeave a Comment

These tiny ricotta cakes with their zesty glaze are on my top 5 list of favourite eats!! The ricotta gives the cakes a fluffy, light, melt-in-the-mouth feel and the glaze adds a citrus punch that draws all the flavours together! Makes about 18 cakes/biscuits.

625ml flour
5ml baking powder
5ml salt
100g butter, room temperature
500ml sugar
2 eggs
420g ricotta cheese (you can make your own by following my recipe for Homemade Ricotta)
45ml lemon juice
the zest of one lemon

Lemon glaze:
375ml icing sugar
45ml lemon juice
the zest of one lemon

Preheat your oven to 190℃ and line two baking sheets with baking paper.
Add the flour, baking powder and salt to a bowl and stir to combine. Set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on a high speed for 3 minutes.
Turn the mixer speed down to medium and add the eggs one at a time.
Add the ricotta, lemon juice and lemon zest.
Turn the mixer onto its lowest speed and add the flour mixture, a few tablespoons at a time. Keep going until you have added all the flour.
Spoon about 30ml (one large tablespoon) of the mixture onto the prepared baking sheet. The dough is very sticky but use your finger to shape/mould the dough into what resembles a circle/round mound – do not flatten it! Space the dough mounds about 5 cm apart as it will flatten slightly and spread during baking.
Bake for 15 minutes.
Remove the cakes from the oven and allow to cool on the baking sheets for 30 minutes.

For the lemon glaze:
Sift the icing sugar into a bowl.
Add the lemon juice and zest and mix until smooth.
Spoon about half a teaspoon of the glaze onto each cooled cake.
Allow to become hard – about 2 hours.

Keep the cakes in a sealed container at room temperature.

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Chicken Pie

June 10, 2021June 4, 2021by Karen ClaassenLeave a Comment

As far as I’m concerned chicken pie is a crowd pleaser and a very convenient fall-back when you have to feed many people. This pie is made with store bought pastry but has a fabulous flavour! You will feed 6 hungry people with this recipe but you may double quantities for a larger pie.

9 chicken breasts, skin removed
1litre chicken stock
200g mushrooms
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 packet shortcrust pastry
Egg wash: one egg beaten with 15ml of milk

Cut the chicken breasts into chunks and add them to a large saucepan.
Pour the stock in and add some hot water to cover the chicken.
Bring to a boil, turn the heat down to a simmer and cook the chicken for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will prevent the chicken from drying out and losing its taste).
When the chicken is cool enough to handle comfortably: drain and discard the liquid and pull the chicken apart with your hands or two forks, as you would with pork belly.
Keep the pulled chicken to the side.
Preheat your oven to 220℃.
Put a heavy based saucepan onto the heat and cover the bottom with oil.
Add the mushrooms and fry them at high heat until they start to caramelise.
Add the chopped onion and cook until soft.
Now add the garlic, salt and thyme leaves and cook for one minute while stirring.
Add the cooked chicken and the yoghurt to the saucepan and reduce the heat to a light simmer for 30 minutes.
Spoon the chicken mixture into a heat-proof dish and allow to cool.
Roll the pastry to the size of your oven dish and cover the chicken mixture with it.
Brush the pastry with egg wash and bake for 25 minutes or until golden.
Serve warm with a salad.

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Cinnamon Rolls

June 7, 2021June 4, 2021by Karen ClaassenLeave a Comment

Few things beat an aromatic cinnamon roll on a cold day and these rolls are no exception! I like to hero the yeasty bread and therefore the sugar glaze is toned done in this recipe. Yields 20 rolls but may easily be halved.

1250ml bread flour
7,5ml salt
75ml butter
450ml milk
45ml sugar
15ml instant yeast

30ml butter
30ml white sugar
30ml brown sugar
10ml cinnamon

Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the butter and milk to a jug and warm it in the microwave oven. Stir until the butter has melted and the milk is tepid and NOT hot.
Add the sugar and yeast to the milk mixture and stir to dissolve.
Turn the mixer onto low speed and add the milk mixture. Mix/knead for 2 minutes.
Now turn the speed to medium and knead for a further 5 minutes.
Transfer the dough to a clean, lightly oiled bowl and cover with a plastic bag and a tea towel.
Set aside to proof for 1 hour or until doubled in volume.
Line an overproof baking dish/baking tray of about 25cm X 35cm with baking paper.
Dust a work surface with flour and roll the dough into a large rectangle. About 65cm X 30cm.
Melt the 30ml butter and brush an even layer onto the rolled dough.
Mix together the sugars and cinnamon and sprinkle evenly onto the dough.
Roll into a sausage, in the length.
Cut the sausage of dough into 20 even pieces. I do this by halving the sausage, and again halving the half sections and then simply slicing it into five more-or-less equal pieces.
Arrange the dough spirals in the prepared baking dish, cut side facing up and about 1 – 2 cm between them, or as evenly spaced as you can manage.
Slip the baking dish into a plastic bag and leave to proof for 30 minutes.
Preheat your oven to 180℃.
Bake the rolls for 30 minutes.

For the glaze:
500ml icing sugar
30ml butter
10ml vanilla
60ml milk

Sift the icing sugar into a mixing bowl.
Melt the butter and add the vanilla and milk to it.
Pour the wet ingredients into the icing sugar while stirring.

Remove the cinnamon rolls from the oven and immediately drizzle the glaze onto the rolls.
Serve warm or cooled down.

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Easy Béarnaise Sauce for steak

May 27, 2021May 23, 2021by Karen ClaassenLeave a Comment

There is nothing like a good, well cooked steak except when it has the perfect sauce to go with it and a classic Béarnaise sauce is always a winner. This is an easy version of the classic that will not split but will deliver on taste.

25g butter
1 small onion, very finely chopped
5ml white wine vinegar
100g crème fraîche
5ml Dijon mustard
2,5ml capers, chopped
a small handful of fresh parsley, chopped

Melt the butter in a small saucepan over a medium heat.
Add the chopped onion and gently cook for 5 minutes.
Add the white wine vinegar and cook for another 2 minutes.
Remove the saucepan from the heat and stir in the crème fraîche, mustard and capers.
Serve on a well cooked sirloin steak.

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Apple Crumble

May 24, 2021May 23, 2021by Karen ClaassenLeave a Comment

This is an easy, uncomplicated apple crumble in one dish but it is full of flavour and absolutely delicious when served slightly warm with ice cream.

450g cooking apples
62ml sugar

Crumble:
40g oats
40g flour
40g butter, cubed
30g brown sugar
2,5ml cinnamon

Preheat your oven to 190℃.
Peel, core and cut the apples into quarters. Cut the quarters into chunks.
Add the apple pieces to a small saucepan with the sugar and 45ml water.
Cook over a low heat, stirring occasionally, for about 5 minutes.
Spoon the apple into an ovenproof dish or individual ramekins. Put aside.

For the crumble:
Add the oats, flour, butter, sugar and cinnamon to a mixing bowl.
Rub the butter into the mixture with your fingers until it has an even crumb texture.
Spoon the crumb mixture onto the apple chunks.
Place in the oven and bake for 20 – 25 minutes.
Serve slightly warm with vanilla ice cream.

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Smoky Croquettes

May 21, 2021May 21, 2021by Karen ClaassenLeave a Comment

This is a less meaty take on traditional Dutch croquettes and makes a fabulous canapé when paired with a crisp glass of wine. The rolling/shaping of the croquettes are a bit finicky and you do have to be patient but trust me, you will be rewarded in taste!

200g mozzarella cheese
200g smoked bacon
80ml vegetable oil
1 onion, finely chopped
750ml milk
160ml flour
10ml salt
30ml chives, chopped

100ml flour
2 eggs, lightly beaten
250ml breadcrumbs
oil for deep frying

Grate the mozzarella into a mixing bowl and put aside.
Cut the bacon into chunks and add it to a saucepan with a dash of oil. Cook until done.
Spoon the bacon into the bowl with the grated mozzarella.
Place the same saucepan back onto medium heat and add the 80ml of vegetable oil and chopped onion. Simmer/fry the onion while stirring occasionally until it is soft and translucent.
In the meantime pour the milk into a jug and warm it slightly in your microwave oven.
Now add the 160ml flour to the onion and cook through for about a minute, stirring until it starts to bubble lightly.
Gradually pour in the warmed milk, stirring continuously.
Turn up the heat once all of the milk has been added. Keep stirring until the mixture comes to a boil.
Remove the mixture from the heat and add the salt, chives, bacon and mozzarella. Mix thoroughly.
Grease a large roasting tin and pour the croquette mixture into it. Cover with plastic wrap and place in the freezer until firm.

Line up three bowls: add the flour to the first; the eggs to the second and the breadcrumbs to the third bowl.
Scoop a spoonful of the mixture into your hands, roll it into a small cylinder and then proceed to roll it in the flour. Dip it in the egg and finally into the breadcrumbs to coat completely.
Place the shaped and breaded croquettes on a baking sheet lined with baking paper. Keep going in this way until all of the mixture has been utilised.
Heat some vegetable oil to 175℃ and fry a few croquettes at a time, until golden. Drain on kitchen paper and keep warm while cooking the rest.
Serve warm.

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Chocolate Cake with Prunes

May 7, 2021May 3, 2021by Karen ClaassenLeave a Comment

If you like chocolate and you like prunes, this flourless cake is what you have been waiting for!

400g prunes
200ml Port or Madeira
30g granulated sugar

For the prunes:
Add the prunes, port and sugar to a small saucepan and place on medium heat.
Stir to dissolve the sugar and then allow the mixture to simmer on a medium to low heat until the liquid is reduced to a syrup.
Remove the saucepan from the heat and set aside to cool.

340g dark chocolate, chopped
170g butter, cubed
80g sugar
200g cooled prunes (from the mixture you have made above)
6 eggs, separated
1,2ml salt

Preheat your oven to 170℃.
Grease a 22cm loose-bottom cake tin and dust the bottom and sides with cocoa powder.
Add the chopped chocolate and butter to a heatproof bowl over simmering water. Allow to melt, stirring occasionally until completely melted and smooth.
Add half the sugar (40g) to the chocolate mixture and stir until the sugar has dissolved. Remove the bowl from the saucepan.
Now take 200g of the prunes from the port syrup, drain and chop into small pieces and add these to the chocolate mixture.
Allow the mixture to cool for about 15 minutes, stirring occasionally.
Add the egg yolks to the cooled chocolate and stir to combine.

Add the egg whites and salt to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites until they form soft peaks.
Now start adding the remaining half of the sugar, a teaspoon at a time, with the machine running.
The whites should hold their shape and be glossy.
Spoon a third of the whites into the chocolate mixture and stir it through to slacken the chocolate.
Fold the rest of the whites into the mixture with a metal spoon, until there are no white streaks left.
Gently pour the batter into the prepared cake tine and bake for 45 minutes.
Cool the cake in the baking tin.
Serve with the remaining prunes in the syrup.

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Sweet Potato Brownies

April 30, 2021April 28, 2021by Karen ClaassenLeave a Comment

These brownies are moist with an intense chocolate taste and surprisingly, very light in texture. Store them in a sealed container at room temperature for 3 – 4 days.

100g butter
250g dark chocolate, chopped
250ml sweet potato, cooked and mashed
125ml brown sugar
250ml granulated sugar
4 eggs
7,5ml vanilla
2,5ml salt
165ml flour
125ml cocoa powder

Preheat your oven to 180℃.
Line a baking tin, 18cm X 28cm or 23cm X 23cm with baking paper.
Add the butter to a small saucepan and place on medium to high heat.
Take the saucepan off the heat as soon as the butter starts to make small bubbles and add the chopped chocolate. Leave to stand for 5 minutes.
Add the mashed sweet potato, brown sugar, granulated sugar, eggs, vanilla and salt to a mixing bowl and whisk together.
Return to the butter and chocolate and whisk the mixture until the chocolate has melted and you are left with a smooth, emulsified mixture.
Add the chocolate and butter mixture to the sweet potato mix and stir through.
Sift the flour and cocoa powder into the same bowl and mix until incorporated.
Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the cake, comes out clean.
Cool the brownies completely, on a cooling rack.
Store in an airtight container for 3 – 4 days, at room temperature.

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Filled Pumpkin Muffins

April 23, 2021April 22, 2021by Karen ClaassenLeave a Comment

These pumpkin muffins are deliciously moist and has the traditional cream cheese frosting in its centre with a crunchy strudel-like topping! For those who prefer not-so-sweet it is a perfect nutritious treat! This recipe yields 12 – 16 regular sized muffins.

For the topping:

125ml flour
62ml brown sugar
62ml oats
a pinch of salt
60ml butter, room temperature

For the filling:

230g cream cheese, room temperature
62ml sugar
2,5ml vanilla

For the muffins:

250ml pumpkin purée
2 eggs
125ml brown sugar
45ml vegetable oil
62ml honey
2,5ml salt
1,2ml ground ginger
5ml ground cinnamon
5ml baking powder
2,5ml bicarbonate of soda
180ml milk
375ml flour

Preheat your oven to 180℃.
Line a muffin tray with paper cups, spray each cup lightly and set aside.

For the topping:
Add the flour, sugar, oats and salt to a mixing bowl and give it a stir to mix the ingredients.
Add the butter to the dry ingredients and rub it into the dry mixture with your fingertips until you have a coarse crumb texture.
Put aside.

For the filling:
Add the cream cheese, sugar and vanilla to a mixing bowl and beat with a spatula to combine.
Put aside.

For the muffins:
Add all the ingredients EXCEPT THE FLOUR, to a large mixing bowl and mix thoroughly with a spatula.
Now add the flour and mix until just incorporated, scraping down the sides of the bowl.
You will be left with a runny batter.

Spoon about 30ml batter into each paper cup, making sure it covers the entire bottom of the cup.
Spoon 15ml of the cream cheese mixture into the centre of the pumpkin batter.
Now cover the cream cheese by spooning another 30ml of pumpkin batter into the cups. You will have 12 – 16 regular sized muffins.
Finally sprinkle about a teaspoon full of the topping onto each muffin.
Bake for 20 minutes.
Remove from the oven and cool on a cooling rack.
Serve warm or at room temperature.