south african – My Whisk and I

Pampoenkoekie Tray Bake

October 13, 2022October 12, 2022by Karen ClaassenLeave a Comment

This recipe was developed by chef Khanya Mzongwana from Woolworths. I added a crumb to the original to add some texture but whether you have it in its “original” form or with the crumble is irrelevant …. you will love it!! The tray bake may be served as is South African tradition, as a side dish to meat or with the crumble and ice cream, as a dessert.

250g flour
10ml baking powder
60ml brown sugar
5ml cinnamon
2,5ml nutmeg
5ml salt
200g pumpkin mash
125ml milk
2 eggs

For the crumble:
135g flour
50g oats
62g brown sugar
112g butter, melted

For the caramel sauce:
200g sugar
100g butter
125ml cream

Preheat your oven to 180℃ and spray a 20cm x 20cm baking tray with cooking spray.
Add the flour, baking powder, brown sugar, cinnamon, nutmeg and salt to a mixing bowl.
Add the pumpkin mash, milk and eggs to another bowl and whisk together.
Pour the wet ingredients into the dry and stir through. Do not over mix.
Scrape the batter into the prepared baking tray and set aside.

Prepare the crumble by adding the flour, oats and brown sugar to a mixing bowl and mix together.
Stir in the melted butter and mix together until the mixture forms large crumbs.
Sprinkle the crumble all over the pumpkin batter.
Bake in the oven for 30 minutes.

Make the caramel sauce by adding the sugar and butter to a small saucepan and wait for the butter to melt.
Simmer over a medium heat until it starts to turn a caramel colour. DO NOT STIR THE MIXTURE!
Whisk in the cream and allow to bubble for 1 minute.
Pour the sauce over the tray bake as soon as you take it from the oven.

Serve the pampoenkoekie tray bake as a side dish to meat or with ice cream, as a dessert.

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Milk Tart Overnight Oats

June 13, 2022June 13, 2022by Karen ClaassenLeave a Comment

150g sugar
45ml cornstarch
3 egg yolks
50ml + 700ml milk
7,5ml vanilla
5ml ground cinnamon
500ml oats
ground cinnamon and sugar, mixed, for dusting

Add the sugar and cornstarch to a mixing bowl and stir to mix.
Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil.
Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously.
Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick.
Remove from the heat and stir in the vanilla and cinnamon.
Add the oats to a bowl/glass jar.
Pour the warm mixture over the oats and leave to cool.
Refrigerate overnight.
Dust with cinnamon-sugar to serve.

The oats may be kept in the refrigerator for 5 days.

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BBQ Thyme Fillet

January 7, 2022January 5, 2022by Karen ClaassenLeave a Comment

1 whole beef fillet
125ml thyme leaves
4 cloves of garlic
10ml onion salt or sea salt
60ml vegetable oil
30ml red wine vinegar

Blitz together the thyme, garlic, onion salt, vegetable oil and vinegar with a stick blender. You are looking for a very thick paste. Set aside.
Dry the beef fillet and tie it up.
Rub the herb paste over the fillet.
Cook on a rotisserie over medium-warm coals for 1 hour 15 minutes.
Cover the cooked fillet with aluminium foil and leave to rest for 15 minutes.
Slice into portions and serve.

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Vetkoek – Magwinya

November 30, 2021by Karen ClaassenLeave a Comment

This is a traditional South African food that is popular as a quick meal and often eaten as is, filled with minced meat or with cheese and syrup. Vetkoek literally means “fat cakes” as it is basically a deep-fried bread. Magwinya is simply shaped differently, smaller than tennis balls and often found in Townships or sold as a on-the-go breakfast at taxi ranks.

10g dried yeast
900g cake flour
10ml salt
10ml sugar
vegetable oil for frying

Pour 250ml of warm water (tepid) into a mixing bowl and sprinkle the yeast on top. Stir to dissolve the yeast and set aside.
Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Run the mixer on low speed and add the yeast mixture.
Now add some more lukewarm water (about 400ml) until the mixture comes together in a soft dough.
Knead on medium speed for 6 minutes.
Transfer the dough to an oiled mixing bowl, cover with a tea towel and set aside for 90 minutes.
Knock back the dough by kneading it by hand for 1 minute.
Pour about 2 litres of vegetable oil into a saucepan over medium-high heat.
If you are making Magwinya, pinch off some dough and shape it into a ball, about the size of a golf ball.
If you are making vetkoek, pinch off twice the amount of dough, roll into a ball and then press it flat between your hands.
Place the shaped dough on an oiled tray until you have shaped all the dough and the oil is warm.
Test the oil with a small piece of dough: if the dough starts bubbling and rises when dropped into the oil, it is hot enough.
Deep-fry the magwinya/vetkoek in the oil, turning them often for about 3 minutes or until they are a deep golden brown.
Scoop out and drain on kitchen paper.
Serve warm with mince/ragou or grated cheddar cheese and golden syrup.