snacks – Page 3 – My Whisk and I

Prawn Croquettes / Hollandse Kroketten

June 18, 2023June 12, 2023by Karen ClaassenLeave a Comment

1 onion, chopped
2 cloves of garlic, minced
500g prawns, cleaned
375ml mashed potato
125ml grated cheddar cheese
2 eggs
about 500ml panko breadcrumbs
vegetable oil to fry

Place a saucepan over medium-high heat, add a splash of cooking oil and the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Add the prawns and cook until pink – about 3 minutes.
Spoon the mixture into a food processor and pulse until roughly chopped.
Add the mashed potato and cheddar and pulse until the mixture is evenly incorporated.
Season with salt.
Beat the eggs together in a shallow bowl.
Add the breadcrumbs to another shallow bowl.
Scoop 30ml of the prawn mixture into you hands and shape it into a log.
Dit into the egg and then roll to cover in the breadcrumbs.
Refrigerate the shaped croquettes for a minimum of 30 minutes.
Heat the vegetable oil and fry in batches for 3-4 minutes.
Serve warm with a tartar sauce on the side.

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Pap and Wors Canapés

June 17, 2023June 11, 2023by Karen ClaassenLeave a Comment

1 onion, finely chopped
2 cloves of garlic, minced
100g mature cheddar, grated
15ml salt
120g maize meal
30g butter
200g panko breadcrumbs
1 egg
vegetable oil for frying
cooked boerewors, sliced into 3 cm lengths

Place a frying pan on medium-high heat, add a splash of oil and cook the onion and garlic until soft. Set aside.
Pour 750ml water into a saucepan and add the salt. Wait for the water to come to a boil.
Add the maize meal slowly while whisking. Keep whisking until smooth.
Turn down the heat and cook until you have a stiff consistency.
Add the onion, garlic, grated cheddar and butter to the pap and stir through.
Cover with a lid and set aside to cool.
Add the breadcrumbs to a shallow dish.
Add the egg to another shallow dish and beat.
Scoop 15ml of the pap mixture into your hands and roll it into a ball. Keep going until you have no pap mixture left.
Roll each ball in the breadcrumbs, then dip into the egg and roll in the breadcrumbs again.
Heat the vegetable oil and fry the pap balls until golden.
Skewer a pap ball, then a piece of boerewors and another pap ball onto a wooden cocktail skewer.
Serve the pap and wors skewers with a chakalaka sauce on the side.

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Easy Hash Browns

May 28, 2023by Karen ClaassenLeave a Comment

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.

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Jan’s Balsamic Toffee Tomatoes

May 7, 2023April 28, 2023by Karen ClaassenLeave a Comment

This recipe is not mine to give out as it belongs to the South African chef Jan Hendrik van der Westhuizen BUT you should make these for your next drinks party …. delicious just got so much better!

These tomatoes are incredibly tasty and the balsamic toffee perfectly balances with the toasty sesame brittle on which it sits. Easy and quick to make EXCEPT on a rainy day! The moisture in the air prevents the toffee from “sitting” on the tomato…

You can find this recipe in Jan Hendrik van der Westhuizen’s book The French Affair (Struik; 2013) (p. 19).

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Milk Sweets

April 24, 2023April 14, 2023by Karen ClaassenLeave a Comment

These milk sweets are absolutely delicious! The recipe is for less sweet treats but can be made sweeter by adding 15ml extra sugar.

250ml + 250ml milk
50g cornstarch
50g granulated sugar
250ml desiccated coconut

Line a container that is about 20cm x 14cm with baking paper.

Pour 250ml milk into a small bowl and add the cornstarch.
Whisk together until the cornstarch has dissolved. Set aside.
Pour the other 250ml milk into a small saucepan and add the sugar.
Place over medium-low heat and cook for 3-4 minutes while stirring.
The milk should be warm but it should not come to the boil.
Now, whisk the cornstarch mixture while slowly pouring it into the saucepan.
Stir continuously for about 4 minutes until the mixture is very thick.
Pour the mixture into the prepared container and allow to cool completely – about 2 hours.
Add the desiccated coconut to a shallow bowl.
Lift the milk pudding out of the container with the paper and cut into small squares.
Roll each square in the coconut to coat.
Keep in a sealed container in the refrigerator for 2-3 days.

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Green Olive Tapenade

April 18, 2023April 14, 2023by Karen ClaassenLeave a Comment

250ml green olives, pitted
2 anchovies, chopped
2 cloves of garlic, minced
60ml fresh parsley, chopped
60ml olive oil
15ml capers
finely grated zest of 1 lemon
45ml lemon juice

Add all the ingredients to a food processor and blend together.
Check whether you’re happy with the texture.
Taste and season with salt, lemon juice and black pepper if needed.
Serve on toasted baguette or crackers as a canapè.

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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.

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Melting Moments

November 21, 2022November 20, 2022by Karen Claassen1 Comment

250g butter, room temperature
60g caster sugar
2,5ml vanilla
260g flour
35g cornflour
a pinch of salt

Preheat your oven to 160℃ and line a baking sheet with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light and fluffy.
Add the vanilla, flour, cornflour and salt and mix until a very soft dough is formed.
Scoop the mixture into a piping bag fitted with a 1cm star nozzle and pipe 3cm diameter rosettes onto the prepared baking sheet. Space them well apart as they do spread when baking.
Bake in the oven for 13 minutes.
Cool the biscuits on the tray and store in a glass container.
Yields about 25 biscuits but the recipe can easily be doubled.

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Mini Cordon Bleu Fingers

November 20, 2022by Karen ClaassenLeave a Comment

10 sheets rice paper
10 slices ham
200g mozzarella cheese, cut into 1cm logs that are about 6cm long
250ml panko bread crumbs
2 eggs
vegetable oil for frying

Lay the rice sheets in water for one minute to soften.
Place a rice paper sheet on a work surface and top with a slice of ham.
Place the cheese on the ham and fold the rice paper over. Roll up into a cylinder.
Whisk the egg together in a shallow dish and add the bread crumbs to another shallow dish.
Dip the rice paper rolls into the egg and cover with the bread crumbs.
Place a saucepan on medium-high heat and add 1cm oil.
Fry the rolls until golden and crisp.
Serve with a dipping sauce.

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Sesame Halloumi with Honey Drizzle

November 16, 2022November 16, 2022by Karen ClaassenLeave a Comment

500g halloumi
75g sesame seeds
75g flour
30ml honey
10ml lemon juice
vegetable oil

Slice the halloumi into fingers
Add the sesame seeds to a shallow bowl and the flour to another.
Roll each piece of cheese in the sesame seeds, pressing down to make them stick.
Now press them into the flour to coat and place them on a plate.
Add the honey and lemon juice to a small bowl and whisk together.
Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot.
Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly.
Drizzle the warm fingers with the honey dressing and serve.