recipes – Page 2 – My Whisk and I

Mushroom Chicken

February 13, 2024by Karen ClaassenLeave a Comment

4-6 chicken breasts
60ml flour
45ml + 30ml vegetable oil
30ml butter
300g mixed mushrooms
5ml thyme leaves
2 cloves of garlic, minced
15ml wholegrain mustard
15ml sour cream
125ml dry white wine
125ml chicken stock
30ml lemon juice

Place the chicken breasts between two sheets of plastic wrap and beat them so that they are an even thickness.
Pat the meat dry, season with salt and pepper and dredge them through the flour.
Add 45ml vegetable oil to a pan set over medium-high heat, add the chicken and cook until golden on both sides. Remove from the pan and set aside.
Add 30ml vegetable oil and the butter to the same pan and wait for it to heat up.
Add the mushroom and thyme leaves and fry for about 4 minutes – the mushroom should be caramelised and golden on the edges.
Turn the heat down, add the garlic and stir-fry for one minute.
Add the mustard, sour cream, white wine and chicken stock and stir to mix.
Place the chicken back in the pan, cover with a lid and simmer over a low heat for 10 minutes.
Remove the lid, drizzle the lemon juice over and serve immediately.

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Chicken Croutons

January 20, 2024by Karen ClaassenLeave a Comment

6 slices of regular sandwich bread
60ml vegetable oil
2 cloves of garlic, minced
100g grated parmesan cheese
45ml mayonnaise
salad leaves
350g crumbed chicken strips, cooked

Preheat your oven to 180℃ .
Slice each slice of bread into two triangles and roll each triangle flat with a rolling pin.
Pour the vegetable oil into a small bowl and add the garlic to it.
Brush one side of the bread triangle with the garlic oil.
Bring the two widest corners of the bread triangle together, overlap them slightly and secure with a wooden toothpick.
Place the shaped bread on a baking sheet and bake for about 8 minutes or until slightly golden but not hard.
Remove from the oven and set aside.
Add the parmesan cheese and mayonnaise to the leftover garlic oil and mix together.
Now scoop some of this mixture onto a salad leave (be generous!) and place a chicken strip on top.
Fold the salad leave so that it fits into the shaped bread slices and serve with drinks.

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Lime Mousse

January 7, 2024by Karen ClaassenLeave a Comment

8 eggs
250ml + 60ml sugar
2,5ml salt
juice and grated zest of 4 limes
250ml whipping cream
5ml vanilla extract

Separate 4 eggs into two bowls.
Add four whole eggs to another bowl and add the egg yolks to it.
Add 250ml sugar and whisk together until incorporated.
Pour this mixture into a small saucepan.
Add the salt, lime juice and finely grated zest and stir through.
Place the saucepan over low heat and stir continuously until the curd thickens. About 10 minutes or so.
Take the mixture off the heat and strain it through a sieve.
Cover the bowl with plastic wrap and place it in the refrigerator until chilled.
Whisk the four egg whites to stiff peaks.
Add the 60ml sugar a little at a time while whisking continuously. Keep going until all the sugar is incorporated and you are left with a stiff, glossy meringue mixture.
Add this mixture to the chilled lime curd and fold through.
Whisk the cream and vanilla in a separate bowl until stiff and fold it into the curd mixture.
Spoon the mousse into serving cups and chill until needed.

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Roasted Cauliflower with Cheese Sauce

January 4, 2024by Karen ClaassenLeave a Comment

1 head of cauliflower
80g butter, melted
5ml salt

Cheese Sauce:
15ml butter
15ml flour
190ml milk
125ml grated cheddar cheese

Preheat your oven to 180℃.
Remove the leaves and cut down the stem of the cauliflower so that it sits without rolling around.
Place the trimmed head on a roasting tray and brush a third of the melted butter onto the bottom section, allowing the butter to run through.
Turn the head upright and brush it all over with the rest of the butter.
Sprinkle with the salt and a few grindings of black pepper.
Now cover the roasting tray with aluminium foil and roast in the oven for 30 minutes.
Remove the foil and brown the cauliflower – about 15 minutes.

For the cheese sauce:
Add the butter to a small saucepan set over medium-high heat and allow it to melt.
Sprinkle over the flour and a pinch of salt and stir to make a paste.
Cook the butter and flour for 2 minutes while stirring, until it reaches a golden colour.
Add the milk and whisk until blended and the sauce has thickened.
Remove the saucepan from the heat and add the cheese.
Stir until melted.
Taste the sauce and adjust the seasoning to your taste.
Pour the cheese sauce over the cauliflower to serve.

curries, dinner, food, lunch, recipes

Lamb Curry

August 24, 2023August 3, 2023by Karen ClaassenLeave a Comment

45ml sunflower oil
2 onions, diced
3 cloves of garlic, minced
5ml salt
15ml ground ginger
5ml chilli flakes
10ml ground coriander
5ml ground cumin
15ml turmeric
2,5ml smoked paprika
30ml sugar
4 cloves
3 cardamon pods
2 bay leaves
2 star anise
1 x 400g can of chopped tomato
2kg stewing lamb
4-5 potatoes, peeled and diced
fresh coriander leaves

Add the sunflower oil and onion to a large saucepan set over medium-high heat.
Cook the onion, stirring occasionally, until it begins to caramelise.
Add the garlic and stir-fry for 1 minute.
Now add the salt, ginger, chilli flakes, coriander, cumin, turmeric, paprika and sugar.
Stir through and then add the whole spices: cloves, cardamon, bay leaf and star anise.
Pour in the chopped tomato and give everything a good stir.
Add the lamb and stir until all the meat is covered in the spices.
Pour in enough water to cover the meat.
Bring to a boil, turn the heat down to a simmer and cook for 90 minutes, stirring every now and then.
Add the diced potato, stir through and simmer the curry for another 30 minutes.
Serve on white rice with fresh coriander and a good chutney.

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Turkish Delight Cheesecake

July 9, 2023May 23, 2023by Karen ClaassenLeave a Comment

250g digestive biscuits
80g butter, melted
50ml water
10g powdered gelatine
450g cream cheese
10ml + 5ml rose water
160ml cream
2 x 80g packets jelly, cherry flavour

Spray a 22cm loose bottom cake tin with cooking spray.
Break up the digestive biscuits and add them to a food processor. Blitz to fine crumbs.
Melt the butter and drizzle it in with the engine running.
Spoon the mixture into the prepared cake tin, spread it out evenly and press down. Refrigerate until needed.
Pour the water into a smal bowl and sprinkle the gelatine on top. Set aside for 10 minutes.
Add the cream cheese to the bowl of a stand mixed fitted with the paddle attachment and beat until soft.
Add the icing sugar and beat until incorporated. Scrape the bowl down every now and then.
Add the 10ml rose water and mix through. Set aside.
Add the cream to a large bowl and whisk to form soft peaks.
Fold the cream into the cream cheese mixture.
Melt the gelatine in the microwave – a few seconds!!! It should be liquid and dissolved.
Scoop 2 tablespoons of the cream cheese mixture into the gelatine and mix well.
Now add this mixture to the cream cheese mixture and thoroughly fold through.
Pour the mixture into the cake tin and refrigerate for 2 hours.
Prepare the jelly according to packet instructions and stand to cool but not set.
Add the 5ml rose water once the mixture is cooled and pour on to the cheesecake.
Refrigerate until set.

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Mushroom Bourguignon

June 25, 2023June 17, 2023by Karen ClaassenLeave a Comment

2 onions, roughly chopped
1 carrot, cut into small chunks
2 cloves of garlic, minced
4 Portobello mushrooms
120g shitake mushrooms
200g mixed mushrooms
6 sprigs of thyme
150ml red wine
200ml vegetable stock
2 bay leaves
15ml tomato purée
15ml cornflour

Place a saucepan on medium-high heat, add a splash of vegetable oil and the onion and cook for 5 minutes.
Add the carrot and cook for another 5 minutes.
Add the garlic and cook for another minute.
Now add the mushrooms and thyme and cook for another 7 minutes.
Pour in the wine and cook for 2-3 minutes.
Stir in the stock, bay leaves and tomato purée.
Turn the heat down and sift the cornflour over the mixture.
Stir and cook for another 2-3 minutes until the sauce has thickened.
Season with salt and pepper.
Serve the mushroom bourguignon on mashed potato.

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Banana and Carrot Bread

April 21, 2023April 14, 2023by Karen ClaassenLeave a Comment

Serve this Banana and Carrot Bread as is or with a subtle cinnamon frosting to elevate it tot a cake!

500ml flour
250ml sugar
5ml baking powder
2,5ml salt
2,5ml ground cinnamon
2 eggs
250ml mashed banana (about three bananas)
83ml vegetable oil
250ml grated carrot
125ml pecan nuts, chopped

Preheat your oven to 180℃ and line a 25cm x 11cm loaf tin with baking paper.
Add the flour, sugar, baking powder, salt and cinnamon to a mixing bowl. Set aside.
Add the eggs, mashed banana and oil to a jug and whisk together until amalgamated.
Pour the mixture into the flour and mix just until you can no longer see dry ingredients.
Add the grated carrot and pecan nuts and fold through until evenly distributed.
Place in the oven and bake for 1 hour. Test the bread by inserting a skewer to see if it comes out clean.
Cool in the loaf tin for 10 minutes before removing and cooling on a wire rack.
The bread should be completely cooled before slicing.

Cinnamon Frosting:
110g cream cheese, room temperature
80ml icing sugar, sifted
1,2ml ground cinnamon
5ml vanilla

Beat/whisk together for 1 min.
Smear on the top of the bread and top with pecan nuts.

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Onion Tarte Tatin

March 14, 2023March 13, 2023by Karen ClaassenLeave a Comment

30ml + 30ml butter
1 clove garlic, minced
6 onions, halved horizontally
100ml sugar
60ml water
30ml balsamic vinegar
5ml thyme leaves
5ml salt
1 x 400g roll Today puff pastry

Preheat your oven to 200℃.
Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt.
Add the garlic and onion halves cut-side down.
Cook the onions until they have caramelised and softened slightly (about 10 minutes).
Gently remove the onions from the pan and set aside.
Add the sugar and water to an ovenproof pan over medium heat.
Cook, swirling constantly, until the sugar dissolves – DO NOT stir!
Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!!
Remove from the heat and add the balsamic, thyme, salt and 30ml butter.
Return to the boil and swirl to combine.
Arrange the onions cut-side down, trying to fit in as many halves as you can.
Place the puff pastry on a lightly floured work surface and roll it slightly wider.
Now cut a circle that is 1cm larger than the diameter of your pan.
Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions.
Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes.
Remove from the oven and cover with aluminium foil to prevent burning.
Return to the oven and bake for another 20 minutes until the pastry is cooked through.
Remove the tart from the oven and leave to stand for 10 minutes.
Place a flat plate/wooden board over the pan and carefully invert the tart.
Season with salt and pepper to serve.

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Quick Tropical Cheesecakes

February 11, 2023February 10, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 small desserts or 6 substantial portions, served in glasses or ramekins.

1 x 200g packet of coconut biscuits (Tennis biscuits)
80ml desiccated coconut
1 x 385g can of condensed milk
80ml lemon juice
250g smooth cream cheese, room temperature
250ml fresh cream
2 x large mango, cubed

Break the biscuits into large pieces and place in a plastic bag. Crush them lightly with a rolling pin but keep some texture/not too fine.
Add the coconut, mix through and divide amongst 12 serving glasses. Set aside.
Pour the condensed milk and lemon juice into a mixing bowl and beat together with an electric whisk until incorporated.
Add the cream cheese and mix again on high speed until the mixture is completely smooth. Set aside.
Pour the cream into a mixing bowl and beat until it forms medium-stiff peaks.
Add the cream to the condensed milk mixture and fold through until it is thoroughly blended.
Spoon the cheesecake mixture into the glasses and gently tap the glass so that the mixture settles into the crumb.
Refrigerate for a minimum of one hour.
Peel the mango and cut into cubes.
Spoon the fruit on top of each cheesecake, sprinkle some coconut shavings on top and serve.