resepte – My Whisk and I

Asparagus Lemon Chicken

October 16, 2024October 15, 2024by Karen ClaassenLeave a Comment

4 skinless chicken breasts
80ml flour
30ml olive oil
30ml butter

Sauce:
125g butter
50ml flour
125ml chicken stock
250ml white wine
125ml lemon juice
1 bunch green asparagus, trimmed
125ml grated parmesan cheese
30ml chopped parsley
lemon wedges, to serve

Pound the chicken breasts to an even thickness.
Season the 80ml flour with salt and pepper and dredge the chicken in it.
Add the olive oil and butter to a pan set over medium-high heat and wait for it to warm up.
Fry the chicken for 2-3 minutes preside and remove from the pan.

For the sauce:
Turn the heat down to medium.
Melt the 125g butter in the same pan and sprinkle the flour over it.
Cook while stirring for one minute.
Add the chicken stock to the pan and whisk the sauce continuously.
Pour in the white wine and lemon juice and stir until blended.
Return the chicken to the pan, cover with a lid and cook for 20 minutes.
Remove the lid and add the asparagus.
Cook for another 2-3 minutes.
Take the pan from the heat, stir in the parmesan and sprinkle over the chopped parsley.
Serve the chicken with lemon wedges on the side.

Uncategorized

Traditional South African Green Bean Stew

June 22, 2024June 21, 2024by Karen ClaassenLeave a Comment

1,5kg cooking lamb (traditionally lamb neck or ribs are used)
2 onions, chopped
3 cloves of garlic, minced
1 tin of chopped tomatoes
1 litre lamb stock
5 large potatoes, cut into chunks
400g green beans, trimmed to 2cm lenghths
2,5ml white pepper
30ml lemon juice

Place a large saucepan over medium-high heat, add some vegetable oil to it and brown the lamb.
Add the onions and cook until soft and translucent.
Add the garlic and stir-fry for one minute.
Now add the tinned tomato, lamb stock and 10ml salt. Add enough additional water to cover the lamb completely.
Turn the heat down to a simmer and cook for 90 minutes.
Add the potato and simmer for 10 minutes.
Now add the green beans and simmer for another 15 minutes or so, until done.
Turn the heat off, add the 2,5ml white pepper and drizzle the lemon juice over the stew.
Give the stew a good mix and serve on rice.

Uncategorized

Dressed-up Chicken Pie

February 25, 2024February 24, 2024by Karen ClaassenLeave a Comment

6-9 chicken breasts, skin removed
1 litre chicken stock
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml chicken spice
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 x 400g roll puff pastry
egg wash: 1 egg yolk + 15ml water whisked together

Cut the chicken into chunks and add it to a large saucepan.
Pour in the stock and add enough additional water to cover the chicken.
Bring to a simmer and cook for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will ensure you have juicy, tender chicken for your pie!)
When it is cool enough to handle comfortably: drain and discard the liquid and pull the chicken meat into shreds.
Preheat your oven to 200℃.
Put a saucepan over medium-high heat and add a splash of oil.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the turmeric, chicken spice, salt, thyme, yoghurt and shredded chicken and simmer for 20 minutes.
Spoon the mixture into a 20cm x 28cm ovenproof dish and allow to cool.
Lay the pastry flat on a work surface and cut long strips from it that is 2cm wide.
Lay two strips over the cooled chicken, forming an X. Lay another two strips 3mm to the outsides of the X-shape. Keep going until the chicken is covered in a non-weave lattice pattern.
Use a flower shaped cookie cutter to cut multiple pastry flowers and stick them onto the lattice by wetting only with water.
Brush the decorated pastry with egg wash and bake in the oven for 20 minutes, until golden.
Serve warm with a salad.

Uncategorized

Bacon-Zucchini Fritters

February 15, 2024February 14, 2024by Karen ClaassenLeave a Comment

300 – 350g zucchini
15ml salt
375ml grated cheddar cheese
250ml chopped bacon, uncooked
6 eggs, whisked together
375ml flour
7,5ml baking powder
vegetable oil, for frying

Wash the zucchini under running water and dry them.
Grate into a bowl, sprinkle over the salt and leave to stand for 10 minutes.
Place the zucchini in a clean tea towel and twist and squeeze out as much of the liquid as you can.
Add the dry zucchini to a mixing bowl.
Fry the bacon bits until cooked and crispy, drain and add it to the zucchini.
Add the cheese and eggs and stir everything together.
Now add the flour and baking powder and stir to combine.
The batter should be thick enough so that it won’t spread in the pan – if it is too runny, add some more flour and if it is too stiff, add a few drops of water.
Place a frying pan over medium heat and add about 15ml of vegetable oil. Wait for the pan and oil to heat up.
Place about 30ml of batter into the pan and press down on it with the back of a spoon so that it is more or less even. You should get 3-4 fritters in an average frying pan – do not overcrowd them!
Fry the fritter for 3 minutes on the one side, flip it over and fry for another 2 minutes. Remove from the pan and keep warm.
Keep going until there is no batter left.
Serve the bacon-zucchini fritters warm as a snack or a side, or pack them at room temperature for a picnic or lunchbox.

Uncategorized

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.

Uncategorized

Punchy Tomato Tart

February 11, 2024February 10, 2024by Karen ClaassenLeave a Comment

2 sheets frozen pastry
100g cream cheese (I used garlic and herb flavoured), room temperature
350g mixed tomatoes
100g blue cheese
egg-wash: one egg yolk whisked with 15ml water
a handful of basil leaves, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place one sheet of pastry on the baking sheet and trim it neatly into a square or rectangle.
Cut 1cm wide strips, the length of the other pastry and place them neatly on the outer borders so that it forms a frame.
Spread the cream cheese on the inside section of the “frame” and spread it out evenly.
Slice the tomato into thick slices and arrange a layer on the cream cheese. Season with salt and pepper.
Break up the blue cheese and arrange pieces of it all over the tomato.
Finally add another layer of tomato and drizzle over some olive oil.
Brush the outside edges of the pastry with the egg wash.
Bake in the oven for 20 minutes, until golden.
Remove the tomato tart from the oven and drizzle with some more olive oil.
Sprinkle the basil over when you are ready to serve.

Uncategorized

Kale and Quinoa Salad

February 8, 2024February 7, 2024by Karen ClaassenLeave a Comment

125ml uncooked quinoa, prepared according to the packet instructions and cooled down
250ml thinly sliced kale
250ml thinly sliced baby spinach
2 red apples, cut into sticks/julienned
100g goat cheese, crumbled
60ml flaked almonds

Dressing:
60ml apple cider vinegar
30ml honey
15ml Dijon mustard
60ml olive oil

Add the quinoa, kale, spinach, apple, goat cheese and almonds to a large salad bowl and set aside.
Add the apple cider vinegar, honey and mustard to a small bowl and drizzle in the oil while whisking continuously.
Pour the dressing over the salad and mix through to serve.

Uncategorized

Red Sorghum Salad

February 1, 2024January 31, 2024by Karen ClaassenLeave a Comment

250ml uncooked sorghum
250ml black olives, pips taken out and quartered
250ml cubed feta cheese
500ml cubed tomato
a bunch of basil, shredded
125ml mayonnaise
30ml chilli oil (or regular olive oil)
15ml lemon juice

Cook the sorghum according to the packet instructions and allow to cool completely.
Add the sorghum, olives, feta, tomato and basil to a bowl and mix together.
Add the mayonnaise, chilli oil and lemon juice to a small bowl and whisk together until amalgamated.
Drizzle the dressing over the salad and mix to serve.

Uncategorized

Prawn Paella

January 14, 2024January 14, 2024by Karen Claassen3 Comments

1 onion, chopped
100g chorizo sausage, chopped
2 cloves garlic, minced
1 sweet pepper, sliced
300g long grain rice
10ml smoked paprika
1,2litre chicken stock
a pinch of saffron
450g uncooked prawns
100g frozen peas
2 lemons

Place a heavy-base saucepan on medium-high heat and add some oil to it.
Add the onion and chorizo and stir-fry for 2-3 minutes.
Add the garlic and sweet pepper and cook for another 2 minutes.
Now add the rice, sprinkle over the paprika and stir to cover.
Add a pinch of saffron to the chicken stock and pour the stock into the saucepan.
Add the prawns, stir through and place a lid on. Cook for about 15 minutes or until most of the liquid has been absorbed and the rice is just tender.
Add the peas and cook for another 6-7 minutes without covering.
Season the paella with salt and lemon juice, taste and adjust the seasoning.
Serve the paella with fresh lemon slices.

Uncategorized

How to make a Creamy Salad Dressing

December 22, 2023by Karen ClaassenLeave a Comment

This recipe yields about 200ml of dressing and can be kept in the refrigerator for 3 days.

15ml honey
60ml apple cider vinegar
125ml oil
45ml greek yoghurt
the juice of half a lemon

Add the honey and vinegar to a small bowl and whisk together.
Drizzle in the oil, a little at a time while whisking continuously until all the oil has been incorporated.
Add the yoghurt and whisk until amalgamated.
Finally add the lemon juice and season the dressing with salt.
Keep unused dressing in a glass jar in the refrigerator.