side dish – Page 3 – My Whisk and I

Wool Bread with Pesto

May 27, 2023May 20, 2023by Karen ClaassenLeave a Comment

125ml warm milk
5ml instant yeast
625ml flour
45ml sugar
5ml salt
95ml boiling water
30ml butter, room temperature
155ml pesto
30ml milk

Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes.
Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on a low speed and drizzle in the boiling water.
Mix on medium speed for 2-3 minutes.
Add the yeast mixture and mix on medium speed for another 3 minutes.
Add the butter a little at a time with the machine running.
Mix/knead for 10 minutes.
Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour.
Take the dough from the bowl and place it on a work surface.
Gently fold the dough until deflated.
Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes.
Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside.
Lightly flour a work surface and roll a dough ball into a 20cm long rectangle.
Cut the bottom half into thin strips. (see Photograph beneath)
Spoon 45ml pesto on the half that isn’t cut and spread it out evenly.
Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips.
Repeat this process with the other 4 dough portions.
Place the logs on the outside perimeter of the prepared cake tin.
Cover with plastic wrap and proof in a warm area for 1 hour.
Preheat your oven to 170℃.
Brush the bread with milk and bake for 25 minutes.
Remove from the oven, stand for 10 minutes and remove from the baking tin.
Cool on a wire rack.
The bread is easily broken into portions and is delicious served slightly warm.

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Orange Glazed Carrots

May 13, 2023April 30, 2023by Karen ClaassenLeave a Comment

1kg carrots, peeled
60ml butter, cubed
grated zest of one orange
2 + 2 oranges
125ml brown sugar
30ml thyme leaves
30ml pumpkin seeds

Fill a saucepan with water, add the carrots and bring to the boil.
Cook for 5-6 minutes until almost done – the cooking time will of course depend on the size of the carrots.
Drain and pat dry with a tea towel.
Place a pan on medium-high heat, add the butter and wait for it to melt.
Now add the orange zest, 60ml orange juice and the brown sugar.
Stir until most of the sugar has dissolved.
Add the carrots to the pan and season with salt and pepper.
Cook, stirring occasionally, until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots – between 5 and 10 minutes.
Watch the carrots in the glaze and regulate the heat – they burn easily.
Peel and slice the other two oranges and arrange the slices on a serving plate. Place the carrots on top of the orange.
Drizzle over any glaze in the pan, scatter the thyme leaves and pumpkin seeds over and serve with a smile.

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Dressed up Corn on the Cob

April 20, 2023April 14, 2023by Karen ClaassenLeave a Comment

Cook the corn to your liking and then simply dress it up in one of two ways. Both the recipes are enough for 6 – 8 corn on the cob.

Spicy Mexican Corn:
125ml mayonnaise
10ml + 10ml smoked paprika
5ml chilli flakes
5ml salt
125ml grated parmesan cheese
2 lemons

Add the mayonnaise and 10ml smoked paprika to a small bowl and mix through. Set aside.
Add the other 10ml smoked paprika, chilli flakes and salt to another bowl and mix together.
Brush the cooked corn with the mayonnaise mixture, sprinkle over the spice rub and roll the corn in the grated parmesan.
Cut the lemons into quarters and serve with the corn.

Herbed Corn:
60ml parsley, tightly packed
60ml coriander, tightly packed
60ml garlic chives
30ml grated lemon rind
80g grated parmesan cheese
60ml butter, cubed

Chop the parsley, coriander, chives and grated lemon rind together until very fine and spoon into a shallow dish.
Add the grated parmesan to another shallow dish.
Melt the butter and brush it all over the cooked corn.
Roll the corn in the herbs and then in the parmesan.
Serve immediately.

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Sweet Potato Gratin

February 22, 2023by Karen ClaassenLeave a Comment

1kg sweet potatoes, peeled
250ml grated Gruyére cheese
250ml grated cheddar cheese
2 cloves garlic, minced
375ml cream
15ml thyme leaves, chopped
1ml ground nutmeg

Preheat your oven to 180℃ and spray a ceramic dish with cooking spray. Set aside.
Slice the sweet potatoes into very thin slices – not thicker than 2mm.
Arrange the slices in a single layer overlapping slightly, in the oven dish.
Mix the two cheeses together and sprinkle a quarter of the cheese on the sweet potato. Keep going with the layers until you have a quarter of the cheese left. Set aside.
Add some vegetable oil to a saucepan set over medium heat. Add the garlic and cook while stirring, for about 1 minute.
Pour in the cream, thyme and nutmeg and simmer the mixture for about 5 minutes. It should thicken slightly.
Add the last quarter of the cheese to the saucepan and stir through until melted.
Season the cream with salt and pepper and pour it over the sweet potatoes.
Place the dish in the oven and bake until golden brown and bubbly – about 45minutes. Check that it is fully cooked by inserting a sharp knife in the centre.
Remove the gratin from the oven, rest for 15 minutes and serve.

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Chilli Cheese Garlic Bread

February 7, 2023February 5, 2023by Karen ClaassenLeave a Comment

1 x 250 g bottle of cheese spread
150g butter, cubed
6 cloves of garlic, minced
2 red chillies, very finely chopped
250ml grated mozzarella cheese
2 sourdough loafs or baguettes

Preheat your oven to 200℃.
Add the cheese spread, butter, garlic and chillies to a small saucepan and place over a low heat.
Stir the mixture around while the butter melts. Keep going until amalgamated.
Add the grated mozzarella and stir until the cheese has melted and has incorporated into the sauce. Take from the heat.
Slice the bread on the diagonal into slices 2cm apart, taking care not to go all the way through to the bottom.
Spread the cheese mixture generously between the slices.
Wrap the bread in foil. (You may freeze one loaf at this stage).
Place the loaf on a baking sheet and put into the oven for 30 minutes.
Serve immediately.

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Fresh Summer Tart

November 30, 2022November 29, 2022by Karen ClaassenLeave a Comment

1 x 400g pastry
5 eggs
185ml cream
100g baby spinach, chopped
250ml frozen peas
100g ricotta cheese
100g feta cheese, crumbed
80g rocket leaves
125g sugar snap peas
3 zucchini, shaved into ribbons

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside.
Add the eggs and cream to a mixing bowl and whisk together.
Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper.
Pour the mixture into the pastry case and bake for 30 minutes.
Cool the tart for 30 minutes.
Top the tart with the rocket leaves, sugar snaps and zucchini shavings.
Drizzle over some olive oil to serve.

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Miso Cauliflower

November 28, 2022November 27, 2022by Karen ClaassenLeave a Comment

1 large cauliflower
olive oil and spices of your choice
2 cans black beans
2 cloves garlic, minced

Miso-Cheese Sauce:
15ml butter
15ml flour
15ml miso paste
500ml milk
15 ml sirachia sauce
50g cheddar cheese, grated

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Cut the cauliflower into steaks and place on the prepared tray.
Drizzle with olive oil, sprinkle with salt and spices of your choice and bake in the oven for 20 minutes.
Drain the black beans in a small saucepan, add the garlic and place over a medium-low heat until warm.
Blitz the mixture to a smooth pureé.
Season with salt and pepper and a squeeze of lemon juice.

Miso-Cheese Sauce:
Set a small saucepan over medium-high heat and add the butter and flour.
Stir until the butter has melted and you have a paste.
Add the miso paste and stir to mix.
Drizzle in the milk while whisking and cook for 3 minutes while stirring.
Turn the heat down to low and add the sirachia sauce and grated cheese.
Stir until the cheese has melted.

Spoon the black bean pureé on to a serving plate and arrange the roasted cauliflower on top.
Drizzle the miso sauce over and add a few micro greens to serve.

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Cauliflower Cake

November 1, 2022by Karen Claassen1 Comment

1,3kg cauliflower (about 2 heads)
80g parmesan cheese, finely grated
90g cornstarch
2 eggs
200g smoked bacon, cut into 1cm pieces
200g mozzarella cheese, grated
60ml dried breadcrumbs

Preheat your oven to 180℃ and prepare a 22cm loose-bottom cake tin by spraying it with cooking spray and sprinkling the bottom and sides with breadcrumbs.
Set a large saucepan with salted water over high heat and add the cauliflower florets. Cook until very soft.
Drain the cauliflower, making sure that you get rid of as much moisture as possible and add it to a mixing bowl.
Add the parmesan cheese, cornstarch and eggs and season with salt and pepper. Mix well.
Fry the bacon pieces until slightly crispy on the edges.
Now spoon half the cauliflower mixture into the prepared cake tin and spread it evenly.
Add half the grated mozzarella, the bacon and the other half of the mozzarella.
Spoon in the rest of the cauliflower mixture and even it out.
Sprinkle the top with the dried breadcrumbs and drizzle some olive oil over the cake.
Bake for 30 minutes.
Stand the cauliflower cake for 15 minutes before unmoulding it to serve.

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Parmesan Potatoes

October 21, 2022October 20, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
90g butter, melted
30ml minced garlic
30ml finely chopped rosemary
125ml grated parmesan cheese
salt and pepper

Preheat your oven to 190℃.
Clean the potatoes and slice each in half.
Now cut a diamond pattern into each half without cutting through. Set aside.
Pour the melted butter, garlic and rosemary into a roasting pan.
Brush the cut side of each halved potato with the mixture and then dip it into the parmesan.
Place the potato halves cut-side down in the roasting tin and repeat with the rest.
Roast the potato for 45 minutes.
Serve immediately.

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Pampoenkoekie Tray Bake

October 13, 2022October 12, 2022by Karen ClaassenLeave a Comment

This recipe was developed by chef Khanya Mzongwana from Woolworths. I added a crumb to the original to add some texture but whether you have it in its “original” form or with the crumble is irrelevant …. you will love it!! The tray bake may be served as is South African tradition, as a side dish to meat or with the crumble and ice cream, as a dessert.

250g flour
10ml baking powder
60ml brown sugar
5ml cinnamon
2,5ml nutmeg
5ml salt
200g pumpkin mash
125ml milk
2 eggs

For the crumble:
135g flour
50g oats
62g brown sugar
112g butter, melted

For the caramel sauce:
200g sugar
100g butter
125ml cream

Preheat your oven to 180℃ and spray a 20cm x 20cm baking tray with cooking spray.
Add the flour, baking powder, brown sugar, cinnamon, nutmeg and salt to a mixing bowl.
Add the pumpkin mash, milk and eggs to another bowl and whisk together.
Pour the wet ingredients into the dry and stir through. Do not over mix.
Scrape the batter into the prepared baking tray and set aside.

Prepare the crumble by adding the flour, oats and brown sugar to a mixing bowl and mix together.
Stir in the melted butter and mix together until the mixture forms large crumbs.
Sprinkle the crumble all over the pumpkin batter.
Bake in the oven for 30 minutes.

Make the caramel sauce by adding the sugar and butter to a small saucepan and wait for the butter to melt.
Simmer over a medium heat until it starts to turn a caramel colour. DO NOT STIR THE MIXTURE!
Whisk in the cream and allow to bubble for 1 minute.
Pour the sauce over the tray bake as soon as you take it from the oven.

Serve the pampoenkoekie tray bake as a side dish to meat or with ice cream, as a dessert.