simple and delicious – My Whisk and I

Curried Eggs

January 30, 2024January 30, 2024by Karen ClaassenLeave a Comment

8 eggs
60ml vegetable oil
10ml mustard seeds
7 cardamom pods, cracked
5ml fennel seeds
4 cloves of garlic, minced
10ml minced ginger
1 red chilli, finely sliced
2 red onions, chopped
12 curry leaves
30ml ground coriander
10ml chilli powder
5ml turmeric
30ml sugar
15ml salt
1 x 400g tin of chopped tomato
300ml coconut milk
chilli oil, to garnish
coriander leaves

Fill a saucepan with water and place it over high heat. Add the eggs once the water boils and cook for 6 minutes. Plunge the eggs into cold water. Peel and keep on the side.
Pour the vegetable oil into a pan set over medium-high heat and add the mustard seeds. Wait for the seeds to start spluttering.
Add the cardamom, fennel seeds, garlic, ginger, chilli, onions and curry leaves.
Cook for 2-3 minutes.
Now add the coriander, chilli powder, turmeric, sugar and salt and cook for another 2-3 minutes.
Add the tomato and cook on medium heat for 10 minutes, stirring every now and then.
Pour in the coconut milk and taste the sauce – adjust the seasoning to your taste.
Place the eggs in the sauce and heat through.
Serve the eggs on rice with lashings of sauce, a drizzle of chilli oil and fresh coriander leaves.

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Old Fashioned Blanc Mange with Berry Coulis

December 9, 2023August 29, 2023by Karen ClaassenLeave a Comment

75ml cornstarch
100ml sugar
50ml cold water
250ml boiling water
1 lemon, finely grated zest and juice
2 egg whites

Berry Coulis:
500g frozen berries
30ml lemon juice
60ml caster sugar

Line a small 1 litre capacity loaf tin (or a Tupperware container) with plastic wrap, leaving an overhang on the sides. Set aside.
Add the cornstarch, sugar and cold water to a small saucepan and mix together.
Pour in the boiling water and stir the mixture over a medium-low heat until thick and smooth.
Remove the saucepan from the heat.
Add the lemon zest and juice and stir to combine. Set aside.
Add the egg whites to a mixing bowl and whisk to stiff peaks.
Spoon the whipped whites into the cornstarch mixture and fold through with a spatula.
Pour the mixture into the prepared container and refrigerate for 3-4 hours or until completely set.

For the coulis:
Add the berries, lemon juice and sugar to a small saucepan set over medium heat.
Stir until the sugar has dissolved.
Simmer the sauce for about 15 minutes, stirring occasionally.
Remove from the heat and blitz with an immersion blender until thick and smooth.
Set aside to cool completely.

Take the blanc mange from the refrigerator and invert onto a serving plate.
Carefully peel off the plastic wrap.
Pour some of the berry coulis over to serve or serve as is with the sauce on the side.

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Quick Gazpacho

February 13, 2023February 12, 2023by Karen ClaassenLeave a Comment

half an English cucumber, cut into chunks
1 large onion, peeled and quartered
3 cloves of garlic, minced
8 ripe tomatoes, quartered
1 red chilli, chopped
30ml olive oil
80ml apple cider vinegar
a bunch of basil leaves, chopped

Add all the ingredients to a blender and blitz together.
Season with salt and pepper. Taste and adjust seasoning – it is soooo important!
Refrigerate the soup until you want to serve it.
Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.

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Panzanella (Italian Bread Salad)

February 25, 2022by Karen ClaassenLeave a Comment

This is without doubt my favourite salad! If you are a fan of tomato, this is a must-try.

4 x 2cm thick slices of sourdough bread
6-8 fresh, ripe tomatoes at room temperature
half a cucumber
1 small red onion
2 cloves garlic, minced
125ml olive oil
60ml balsamic vinegar
juice of 1 lemon
a bunch of fresh basil leaves

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Cut the sourdough slices into cubes of 1,5 – 2cm.
Spread the bread cubes on the prepared baking sheet and liberally drizzle with olive oil and season with salt.
Place in the oven for 20-30 minutes, until the bread is golden and crisp.
Remove from the baking sheet and set aside to cool.

Dressing:
Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you preserve all of the tomato’s juice.
Add the tomato and the juice to a small mixing bowl.
Chop the onion as finely as you can, mince the garlic and add to the tomato.
Now add the olive oil, balsamic vinegar and lemon juice.
Mix these ingredients together and seasonal with salt and pepper. Make adjustments according to your liking.

Slice the remaining 3-4 tomatoes into chunks and place in a large mixing bowl.
Cut the cucumber into chunks and add that as well.
Pour the dressing over the tomato and cucumber and mix through.
Scatter the croutons and basil on top of the salad and mix through.
Transfer to a serving platter.