side dish – Page 4 – My Whisk and I

Smashed Potatoes

October 5, 2022October 4, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
salt
vegetable oil

Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes.
Drain in a colander and shake of as much water as possible. Pat dry with a tea towel.
Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle.
Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass).
Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up.
Fry the potatoes in batches to avoid over crowding in the saucepan.
They are ready after 2-3 minutes and when they are crispy and beautifully golden.
Drain on paper towel before placing on a serving platter.
Sprinkle with salt and serve immediately.

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Roasted Broccoli

March 28, 2022March 25, 2022by Karen ClaassenLeave a Comment

This is a delicious, healthy side dish that feeds six people.

1,5kg broccoli, cut into florets
100g butter, cubed
15ml lemon zest
15ml lemon juice
60ml dry white wine

15ml olive oil
15ml butter
1 clove garlic, crushed
125ml panic bread crumbs (or homemade breadcrumbs)
30ml thyme leaves
60ml cashew nuts, chopped
45ml parmesan cheese, grated

Preheat your oven to 200℃.
Place the broccoli in a large mixing bowl and pour enough boiling water over to cover it. Allow to stand for 2 minutes before draining.
Spread the broccoli in a roasting tin.
Add the 100g butter, lemon zest, juice and white wine to a small saucepan over medium heat.
Stir the mixture until the butter has melted.
Drizzle the sauce over the broccoli and season with salt and pepper. Set aside.

Add the oil and 15ml butter to a frying pan set over medium heat and allow the butter to melt.
Fry the garlic for one minute, while stirring it in the pan.
Add the breadcrumbs, thyme and cashews and stir around in the pan until golden.
Cool and mix through the parmesan.
Sprinkle the breadcrumb mixture over the broccoli and bake for 20 minutes.
Serve with fresh lemon.

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Asparagus Pea Salad

March 11, 2022March 10, 2022by Karen Claassen1 Comment

1bunch asparagus, blanched and cooled
250ml frozen peas, blanched and cooled
1 punnet sugar snap peas, blanched and cooled

For the dressing:
1 egg yolk
5ml dijon mustard
250ml olive oil
50 grated parmesan cheese
15ml lemon juice

Add the yolk and mustard to a medium mixing bowl and whisk together.
Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left.
Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated.
Add the parmesan and lemon juice and whisk to combine. Season will salt.
Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.

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Fried Aubergine (Eggplant/Brinjal)

March 9, 2022March 7, 2022by Karen ClaassenLeave a Comment

This recipe is enough for one large aubergine – adjust according to how many people you need to feed.

1 egg
2,5ml salt
80ml cornstarch
1 aubergine, cut into 1cm thick slices
250ml panko breadcrumbs
vegetable oil
lemon wedges

Beat/whisk the egg and salt together in a small, shallow bowl and set aside.
Measure the cornstarch into a shallow bowl and the breadcrumbs into another.
Dredge each slice of aubergine in cornstarch, then in egg mixture and then in the breadcrumbs, pressing down onto the crumbed slices to help the breadcrumbs stick.
Place the coated aubergine slices on a wire rack for 20 minutes so that the coating can dry out and set.
Pour about 0,5cm of vegetable oil into a shallow saucepan set over medium-high heat.
Fry the slices in batches for 2 minutes per side.
Transfer to kitchen paper to drain and season with salt and pepper while warm.
Serve the fried aubergine with a squeeze of lemon and a dipping sauce if you like.

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Caramelised Onions

February 22, 2022February 22, 2022by Karen ClaassenLeave a Comment

When onion is caramelised to perfection it has a rich flavour and makes a great accompaniment to cold meats, patés, terrines and even a base for savoury tarts. This recipe yields about 500ml of caramelised onions that will keep for 2-3 days in the refrigerator.

30ml butter
15ml vegetable oil
5 large onions, sliced
a pinch of salt
30ml brown sugar
45ml balsamic vinegar

Heat the butter and oil in a large frying pan over low heat.
Add the sliced onions and a generous pinch of salt and cook for 20 minutes. Stir the onions once or twice to prevent them from catching but not too often as it will prevent the caramelisation process.
Add the sugar and balsamic once the onions are soft and golden in colour.
Cook over a low heat for another 10-15 minutes.
Stir occasionally until the onions are sticky and caramelised.

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Quinoa Salad

October 19, 2021October 17, 2021by Karen ClaassenLeave a Comment

Quinoa is an ancient grain that is a complete protein and has a deliciously nutty flavour. This salad offers all the nutrients you need for a meal on its own or as a side dish to whatever else you are cooking.

45ml olive oil
30ml lemon juice

375ml quinoa, cooked according to the packet instructions
250ml tightly packed sun-dried tomatoes, chopped
half a red onion, finely chopped
125ml feta cheese, crumbed
1 apple, chopped into small cubes
a small bunch of chives or any other soft, fresh herbs, chopped

Whisk the olive oil and lemon juice together and set aside.
Add all the other ingredients to a bowl and mix through.
Drizzle the olive oil mixture over the salad and serve.

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Corn Fritters

May 20, 2021May 20, 2021by Karen ClaassenLeave a Comment

Most cooks have a recipe for corn fritters but this is the one to keep AND it takes only 20 minutes to make, from start to finish!! Makes about 20 fritters, depending on the size of each fritter.

375ml flour
15ml baking powder
2,5ml salt
2 eggs
10ml butter, melted
1 can corn kernels, drained
1 can sweetcorn
125ml spring onion, finely sliced

Add the flour, baking powder and salt to a mixing bowl.
Break the eggs in a small bowl and whisk together. Add to the flour.
Melt the butter in the microwave oven and pour into the flour mixture.
Now add the drained corn kernels, sweetcorn and sliced spring onion and mix everything together until you can not see any flour.
Place a heavy bottomed frying pan onto medium-high heat and cover the bottom with sunflower oil.
Scoop a spoonful of the corn mixture into the pan and flatten slightly so that it takes on a round shape.
Fry a few corn fritters at a time without crowding the pan.
Each fritter will need about two minutes cooking time per side before it is done.
Keep the cooked fritters warm until you have utilised all of the corn mixture.
Serve warm with sour cream or enjoy them plain.

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Borrelbrood (Pull-Apart Bread)

May 17, 2021May 17, 2021by Karen ClaassenLeave a Comment

This pull-apart bread is a traditional snack in the Netherlands and is an absolute guilty pleasure. Borrelbrood is the perfect addition to a casual BBQ as a tasty side for the meal.

1 Medium sized bread
100g Cheese spread
100g + 30g Butter
4 Cloves of garlic, minced
Smoked ham, sliced
Mozzarella cheese, sliced

Preheat your oven to 200℃.
Make slits into the loaf of bread (without slicing through) about 3cm apart.
Now turn the bread and start making some more slits 3cm apart in the poolside direction to make squares.
Place the loaf on a large square of aluminium foil and place it onto a baking tray.
Add the cheese spread, 100g butter and minced garlic to a small saucepan.
Place on a medium-low heating stir until melted and completely amalgamated.
Spoon the butter-cheese mixture into the slits of the bread.
Lay the ham into every second slit and the mozzarella into the alternating open slits.
Melt the 30g butter and brush the bread to get that nice golden colour.
Cover the bread with the overhang from the aluminium foil and bake in the oven for 20 minutes.
Open the foil to reveal the top of the bread and proceed to bake it for another 10 minutes.
Remove the bread from the oven and serve warm!