snacks with drinks – My Whisk and I

Biltong Borrelbrood

June 20, 2023June 16, 2023by Karen ClaassenLeave a Comment

1 sourdough bread
200g cheese spread
100g butter
4 cloves of garlic, minced
80ml parsley, chopped
200g biltong, sliced

Preheat your oven to 180℃.
Place the bread on a wooden board and place a wooden spoon on either side of it, in its length.
Slice the bread on the diagonal, into 1,5cm thick slices WITHOUT slicing through – the wooden spoons should prevent this.
Now turn the bread and slice again so that you are left with squares that are attached at the bottom.
Place the sliced bread on a large piece of aluminium foil and then onto a baking sheet. Set aside.
Add the cheese spread, butter and garlic to a small saucepan and set it over a medium-low heat.
Stir every now and then until the mixture has melted and is amalgamated.
Remove from the heat and stir in the parsley.
Spoon generous amounts of the cheese mixture in between the sliced bread.
Push the biltong slices between the bread squares and cover with the aluminium foil.
Bake in the oven for 30 minutes.
Serve immediately as a casual starter.

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Grilled Halloumi with Pear

April 1, 2023March 31, 2023by Karen ClaassenLeave a Comment

This is a heavenly combination of salty halloumi, sweet and spicy fruit and fabulous fresh basil!

2 pears
30ml lemon juice
60ml brown sugar
2,5ml ground cinnamon
30g butter, cubed
2 x 300g blocks Halloumi cheese
1 x 230g Dulce del Cabo sculpted fruit preserve (or 230g fruit preserve of your choice)
a handful of small basil leaves

Preheat your oven to 180℃ and line a small baking tray with baking paper.
Halve the pears and remove the core.
Place the pears, cut-side up on the prepared baking tray and drizzle with lemon juice.
Sprinkle the brown sugar and cinnamon on the fruit and place a piece of cubed butter on each.
Bake in the oven for 20 minutes, flip them over and bake for another 10 minutes.
Remove from the oven and set aside.
Turn your oven on the grill setting.
Score the halloumi, without cutting through, in a diamond pattern – about 2cm deep.
Place both blocks of cheese on a lined baking sheet and drizzle over some vegetable oil.
Place the cheese under the hot grill until browned and slightly scorched. (about 8 minutes, depending on your oven)
Cut the fruit preserve into pieces and add to a small saucepan set over medium-low heat.
Pour in 60ml of water and stir until melted.
Place the halloumi on a serving platter and arrange the pear around it.
Drizzle over the fruit preserve and scatter with basil leaves.
Serve with a crusty bread.

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Honey Roasted Figs

February 24, 2023February 22, 2023by Karen ClaassenLeave a Comment

about 16 ripe, fresh figs
1 large burrata cheese
100g prosciutto
45ml honey
thyme leaves, chopped

Preheat your oven to 200℃.
Cut off the stem at the top of each fig, stand it upright and cut a cross in the top of each one, but don’t cut through to the base.
Slice the Burrata into slices with a serrated knife ….. as best you can ..
Put about half a slice of cheese into the cross you have cut – you can piece it together as it will melt.
Now lay the prosciutto flat and half each slice in its length.
Thread the ham through and around the fig and place in an ovenproof dish.
Drizzle the honey over once all the figs are done and scatter over the thyme.
Roast the figs for 8-10 minutes until the cheese has melted.
Serve immediately as a canapé or an indulgent treat.