recipes for treats – My Whisk and I

Baby Dutch Pancake with Citrus Curd

August 5, 2023August 2, 2023by Karen ClaassenLeave a Comment

45ml butter, cubed
3 eggs
180ml flour
180ml milk, warmed in the microwave for 30 seconds
15ml sugar
10ml vanilla
a pinch of salt
125ml lemon curd
125g cream cheese, room temperature
2 blood oranges, peeled and cut into segments
icing sugar for dusting

Preheat your oven to 180℃.
Add the cubed butter to a 23cm ovenproof frying pan and place it in the oven to heat up.
Add the eggs, flour, milk, sugar, vanilla and salt to a blender and blitz until smooth.
Remove the hot pan from the oven and swirl the butter around so that it covers the bottom and sides of the pan.
Pour the batter into the pan and bake in the oven for 25 minutes.
Remove the pan and stand on a cooling rack.
Add the lemon curd and cream cheese to a small bowl and mix.
Spoon the mixture onto the warm pancake and spread it out.
Scatter the orange segments over the curd and sift with icing sugar to serve.

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Matcha Fudge

November 7, 2022November 6, 2022by Karen ClaassenLeave a Comment

170ml condensed milk
30ml matcha powder
360g white chocolate, chopped
2,5ml salt
2,5ml vanilla

Prepare a 20cm x 20cm baking tin by lining it with baking paper.
Pour the condensed milk into a small saucepan and sift the matcha powder over it.
Place the saucepan on a low heat and stir until the mixture is hot.
Add the white chocolate, salt and vanilla.
Turn the heat down to the lowest setting and stir continuously until the chocolate has melted completely.
Pour the mixture into the prepared tin and leave to cool completely.
Refrigerate the fudge for 3 hours or longer.
Slice the fudge and sift over some matcha powder.

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Milk Tart

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

This recipe makes two standard sized tarts.

500g puff pastry

1litre + 250ml milk
250ml sugar
1 cinnamon quill
160ml flour
50ml custard powder
50ml cornstarch
5 eggs, separated
2,5ml baking powder
20g butter
5ml vanilla
ground cinnamon for dusting

Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray.
Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking.
Place the prepared tart tins in the refrigerator until needed.

Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved.
Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan.
Remove from the heat and take out the quill. Set aside.
Add the flour, custard powder and cornflour to a mixing bowl.
Drizzle in the remaining 250ml milk while whisking, to make a slurry.
Add the egg yolks to the slurry and whisk together.
Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly!
Pour the mixture back into the saucepan and return to a low heat.
Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside.
Add the baking powder to the egg whites and beat until stiff peaks form.
Fold the egg whites into the custard and divide the mixture between the two prepared tart tins.
Bake the tarts in the oven for 25 minutes.
Remove from the oven and immediately sift some ground cinnamon on the surface.
Serve with your favourite brew of coffee.

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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.