Tag: sides

Uncategorized

Savoury Puff Pastry Slices

by Karen ClaassenLeave a Comment on Savoury Puff Pastry Slices
Savoury Puff Pastry Slices

1 x 400g roll puff pastry
pea shoots or any other soft herbs (you may press them for an hour or so before using but it isn’t necessary)
250g cream cheese, room temperature
250g frozen peas, defrosted
15ml finely chopped mint leaves
15ml finely chopped chives
a good pinch of salt

Line a baking sheet with baking paper. Cut an extra sheet of paper and set aside.
Place the lined baking sheet on a work surface and unroll the pastry directly onto it.
Trim the sides of the pastry so that you have a perfect rectangle.
Divide/cut the pastry in half lengthwise.
Mark the pastry, in its length, at 6cm intervals, so that you can cut it into rectangular discs.
NB: Cut the discs but do not move them apart – the sides will stay straight this way.
Lay the pea shoots/herbs all over the pastry and place the extra sheet of baking paper on top.
Flip the pastry over (keep it between the baking paper) so that the herbs face down. Refrigerate for one hour.
Preheat your oven to 190℃.
Add the cream cheese, peas, mint, chives and salt to a bowl and mix together. Set aside.
Take the pastry from the refrigerator and place another baking sheet on top of the baking paper.
Bake for 15 minutes, remove from the oven and set aside to cool completely.
Spread the pea-cream cheese on to half the pastry rectangles and place another rectangle on top.
Serve the pastry slices at room temperature.

Uncategorized

Punchy Tomato Tart

by Karen ClaassenLeave a Comment on Punchy Tomato Tart
Punchy Tomato Tart

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

Garlic Potato Puffins

by Karen Claassen1 Comment on Garlic Potato Puffins
Garlic Potato Puffins

750ml mashed potato, cold
30g + 150g butter, melted
150g flavoured cream cheese, room temperature
180ml + 180ml grated, mature cheddar cheese
3 eggs
30ml grated parmesan cheese
15ml + 15ml chopped chives
5ml garlic flakes
5ml salt
250ml sour cream

Preheat your oven to 200℃ and brush a 12-hole muffin tin with the 30g melted butter.
Add the mashed potato, 150g melted butter and cream cheese to a mixing bowl and mix together until the ingredients are well distributed.
Add 180ml cheddar, eggs, parmesan, 15ml chives, garlic flakes and salt and mix together.
Divide the mixture between the muffin cups and sprinkle the remaining 180ml cheddar over.
Bake in the oven for 25 minutes.
Remove the baking tin from the oven and allow it to cool for about 15 minutes.
Run a small knife around the edges of each cup and gently lift out the puffins.
Scoop a dollop of sour cream onto each potato puffin and scatter the 15ml chives over to serve.

Uncategorized

Vegetable Bake

by Karen ClaassenLeave a Comment on Vegetable Bake
Vegetable Bake

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.


Uncategorized

Devilled Egg Pasta Salad

by Karen ClaassenLeave a Comment on Devilled Egg Pasta Salad
Devilled Egg Pasta Salad

9 eggs, hardboiled
250g small pasta/macaroni
190ml mayonnaise
25ml wholegrain mustard
15ml lemon juice
1 clove of garlic, minced
5ml salt
2,5ml smoked paprika
1 small red onion, finely chopped
2 spring onions, finely sliced

Cook the pasta according to packet instructions. Drain in a colander and rinse under cold water until cool.
Peel the eggs and quarter them.
Separate the whites and yolks in two bowls.
Chop up the whites and set aside.
Set a sieve over a bowl, add the yolks and push them through with the sieve with a wooden spoon.
Add the mayonnaise, mustard, lemon juice, garlic, salt and paprika to the bowl and mix through.
Add the cooled pasta to the bowl and stir through to coat the pasta with the dressing.
Now add the chopped egg whites, red onion and spring onion and mix through.
Serve the pasta as a main or as the perfect side for a picnic, braai or bbq.

Uncategorized

Whipped Feta Salad

by Karen ClaassenLeave a Comment on Whipped Feta Salad
Whipped Feta Salad

200g + 50g feta, crumbled
100ml milk
350g cherry tomatoes, halved
1 small cucumber, diced
a handful of basil, chopped
half an onion, finely chopped
30ml balsamic vinegar
30ml olive oil
20g pine nuts, toasted

Crumble the feta into a blender’s cup and add half the milk.
Blitz with an immersion blender until it becomes emulsified – add the rest of the milk a little at a time, aiming for a creamy consistency that will sit on a plate.
Crumb the 50g feta into the whipped feta and spread on a serving plate.
Add the halved tomatoes, cucumber, basil and onion to a mixing bowl and pour over the balsamic, olive oil and salt and pepper.
Mix together and spoon on to the whipped feta.
Scatter over the toasted pine nuts and a few extra basil leaves.

Uncategorized

Quick Beetroot Salad

by Karen ClaassenLeave a Comment on Quick Beetroot Salad
Quick Beetroot Salad

4 beets, cooked, peeled and cubed
30ml olive oil
30ml balsamic vinegar
1 small red onion, cut into thin slices
a pinch of salt
30ml chopped chives
a handful of walnut halves
50g feta cheese

Add the cubed beetroot, olive oil, balsamic, red onion and pinch of salt to a bowl and mix together.
Spoon onto a serving platter and scatter over the chives and walnuts.
Top the salad by crumbing the feta over.

Uncategorized

Easy Hash Browns

by Karen ClaassenLeave a Comment on Easy Hash Browns
Easy Hash Browns

1 large onion
1,2kg potato, unpeeled
100g cheddar cheese, grated
100g mozzarella cheese, grated
10ml garlic salt
60ml butter, melted

Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper.
Grate the onion and potato on the coarse side of a box grater.
Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid.
Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through.
Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter.
Spoon the mixture into the prepared baking sheet but do not compact it by pressing down.
Bake in the oven for 40 minutes, until golden brown and crispy.
Serve immediately.

Uncategorized

Cucumber Avo Salad

by Karen ClaassenLeave a Comment on Cucumber Avo Salad
Cucumber Avo Salad

500g cucumber (about half an English cucumber)
2 avocados
30ml lemon juice
2 salad onions, finely sliced
chilli flakes

Peel the cucumber in alternating strips in its length.
Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink.
Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes.
Slice the avocado in half, remove the pip and scoop out the flesh.
Cut in to 1,5cm cubes.
Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine.
Shake the cucumber pieces in the colander to get rid of any moisture.
Add to the avocado.
Add the sliced salad onions and mix again.
Now stir the salad vigorously until the avocado breaks down a bit.
Taste the salad and adjust the seasoning with salt, pepper and lemon juice.
Scatter over some chilli flakes and serve.