savoury snacks – My Whisk and I

Butter Candle Bread

December 30, 2023December 11, 2023by Karen ClaassenLeave a Comment

Prepare the butter candle the day before you intend to serve it:

80g salted butter
5 cloves garlic, minced
a small bunch of chives, finely chopped
1 small round bread
2 muffin paper cups
15cm length of cotton string

Place one paper cup in a muffin tin.
Take a second paper cup and make a small slit in the bottom.
Insert the string through the slit and pull about 2cm through to the bottom of the cup.
Place this second paper cup in the cup that is in the muffin pan.
Place a wooden dowel/chopstick across the paper cup and tie the string to it, so that you are creating a wick for your candle.

Melt the butter in the microwave, add the garlic and chives and stir together.
Pour the mixture into the prepared paper cup and refrigerate for at least 6 hours.

Place a biscuit cutter, more or less the size of the muffin cup into the centre of the bread and hollow out the inside with your hands.
Keep the biscuit cutter in place and slice the rest of the bread into squares.
Remove the cutter and place the candle in the hollow.
Light the butter candle and wait for it to melt sufficiently to dip small pieces of bread into it.

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Biltong and Cheese Rolls

October 28, 2023September 9, 2023by Karen Claassen1 Comment

These rolls are made with tortilla wraps and sliced into three portions once done. The quantities given is for ONE TORTILLA WRAP.

1 tortilla wrap
15ml mayonnaise
25-30g biltong, sliced and then roughly chopped (it makes it easier to eat)
25-30g mozzarella cheese, grated

Preheat your oven to 180℃ and line a baking tray with baking paper.
Lay a tortilla wrap on a work surface and brush a thin layer of mayonnaise over the entire surface.
Flip the wrap over and brush the rest of the mayonnaise over the surface in a much thicker layer.
Sprinkle the chopped biltong evenly over the tortilla and then top it with a cheese layer.
Roll the wrap up into a tight roll and place it on the baking tray, open side facing down.
Make as many rolls as you need.
Bake in the oven for 15 minutes but start checking after 10 minutes.
Remove from the oven, slice in three even portions and arrange on a serving platter.

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Cheese Biscuits

September 28, 2023September 7, 2023by Karen ClaassenLeave a Comment

The recipe yields about 30 biscuits and they disappear very quickly!! If you want to make an extra batch I would recommend that you prepare the dough twice. If you simply double up on the ingredients, it will probably be to dry to bring together as a rollable dough.

125g butter, cubed (salted butter adds most flavour)
140g flour
120g hard cheese, finely grated (your choice of cheese, I love Gruyere)

Add the butter to a mixing bowl and sift the flour into the bowl.
Rub the butter and flour with your fingertips until the mixture resembles breadcrumbs.
Reserve 30ml of the grated cheese and add the rest to the flour mixture.
Knead or rather push the dough together into a disc, wrap in plastic and chill in the refrigerator for one hour.

Preheat your oven to 200℃ and line a large baking sheet with baking paper.
Place the dough on a sheet of baking paper and roll it out to a 0,5cm thickness.
Cut out rounds of 4cm in diameter with a cookie cutter.
Space the biscuits evenly apart on the prepared baking sheet and sprinkle the reserved cheese on top.
Bake in the oven for 15 minutes.
Cool the cheese biscuits on the baking sheet and store in a glass container.