tasty – Page 2 – My Whisk and I

Chocolate Cheesecakes

August 26, 2022August 25, 2022by Karen ClaassenLeave a Comment

These cheesecakes are topped with an almost-s’more topping that is the most delicious, delish you will taste!!

Biscuit base:
250g digestive biscuits
100g butter, melted
1 egg white (keep the yolk for the cheesecake filling)

Filling:
120g dark chocolate, chopped
390g cream cheese, room temperature
125ml sugar
30ml cocoa powder, sifted
62ml sour cream
5ml vanilla
2 eggs
1 egg yolk

Topping:
3 egg whites
190ml granulated sugar
5ml vanilla
1,2ml cream of tartar

For the biscuit base:
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Spray the paper cups with baking spray and set aside.
Process the biscuits to crumbs.
Whisk the egg white with a fork until just frothy and add to the crumbs.
Add the melted butter and give everything a good mix. The mixture should resemble wet sand.
Divide between the cupcake liners and press the mixture down firmly into the bottom of each cup.
Bake in the oven for 5 minutes.
Remove and allow to cool.

For the filling:
Turn you oven temperature down to 160℃.
Chop the chocolate into small pieces and place it in a heatproof bowl set over a saucepan with simmering water.
Allow to melt completely, remove from the heat and set aside to cool.
Add the cream cheese, sugar and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment.
Beat on low speed until combined, scraping down once or twice between mixing.
Remove the mixing bowl from the mixer, add the melted chocolate and fold in until no streaks remain.
Divide the batter evenly between the cupcake cups.
Bake for 15 minutes or until just set in the centre.
Turn off the oven and leave the cheesecakes inside with the door closed, for 30 minutes.
Remove from the oven and cool completely in the baking tin.
Refrigerate the cheesecakes for 1 hour before adding the topping.

Marshmallow-Meringue Topping:
Turn your oven to the grill setting and move the oven rack to the top position. If you are going to blow-torch your toppings you may leave your oven off.
Add the egg whites and sugar to a heatproof bowl and place the bowl over a saucepan with simmering water.
Whisk the mixture for about 3 minutes until the sugar has dissolved and the mixture is very frothy.
Remove from the heat and pour the mixture into the bowl of a stand mixer fitted with the whisk attachment.
Add the vanilla and cream of tartar.
Beat on high speed for about 6 minutes, until very thick and glossy.
Spoon or pipe the topping on the cheesecakes and either place under the grill to toast or blow-torch the topping.

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Fusion Chicken

November 3, 2021November 3, 2021by Karen ClaassenLeave a Comment

I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!

125g + 90g butter
30ml ground cumin
30ml smoked paprika
30ml dried origanum
20ml salt
6 chicken breasts, skin removed
15ml flat leaf parsley, roughly chopped
fresh lemon wedges to serve – these are essential!!

Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible.
Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly.
Cover with a tea towel and set aside at room temperature for 20 minutes.
Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt.
Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks.
Remove the breasts from the pan and slice them.
Place on a serving dish and sprinkle with the chopped parsley.
Squeeze a good amount of lemon over the chicken before serving.

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Bobotie with two Sambals

September 20, 2021by Karen ClaassenLeave a Comment

Bobotie:

30ml Oil
2x Chopped onions
1kg Beef mince
2x Slices of white bread
250ml + 125ml Milk
3x Eggs
30ml Curry powder
10ml Salt
15ml Turmeric
45ml Lemon juice
125ml Raisins
60ml Chutney
4-5 Bay leaves

Preheat the oven to 180℃
Heat the oil in a saucepan over medium heat, add the onions and cook until golden.
Remove the onions from the heat and put in a mixing bowl for later use.
Add the minced meat to the saucepan the onions were in and brown the mince. Once the mince has been browned remove from heat and add to the mixing bowl with the onions.
Pour 250ml milk into a small bowl, place the two slices of bread into the milk and let them soak. Once the bread has soaked up all the milk add it to the mince and onion mixture. Mix thoroughly.
Place two of the three eggs into a bowl and whisk until fluffy. Add the egg mixture to the mince mixture and mix through.
Add all the remaining ingredients to the mince mixture (except the bay leaves, milk and egg) and mix through.
Prepare a casserole dish by spraying it with cooking spray to prevent the bobotie from sticking. Spoon the mixture into the casserole dish and bake in the oven for 20 minutes.
Whisk the remaining 125ml of milk and one egg together and pour over the bobotie once it comes out of the oven. Put the bay leaves spread out over the mixture and immediately put it back into the oven for another 15 minutes or until golden.

Tomato Sambal:

3 Chopped tomatoes
2 Chopped onions
15ml Lemon juice
15ml Sugar
15ml Olive oil
Fresh parsley
Salt and Pepper

Chop tomatoes and onions in small to medium sized blocks.
Mix lemon juice, olive oil and sugar into a dressing.
Chop parsley.
Mix everything together and season to taste with salt and pepper.

Chutney Sambal:

250ml Fruit Chutney
83ml Chopped dried apricots
125ml Diced, Granny smith apple

Dice the apple into small cubes and chop the dried apricots into roughly the same size.
Combine and mix with the fruit chutney.

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Spanish Sweet Milk Bread

July 19, 2021June 29, 2021by Karen ClaassenLeave a Comment

Also known as Pan de Leche these large, sweet rolls are eaten all over Spain at breakfast. This recipe yields 4 large buns.

100ml milk, lukewarm
10ml instant yeast
50g butter, softened
70g granulated sugar
1 egg
200g bread flour

Warm the milk and pour it into a mixing bowl.
Add the yeast and stir until dissolved.
Cover the bowl with a tea towel and set aside in a warm place for 10 minutes.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Set the machine on medium-high speed and cream the ingredients together.
Add the egg and beat to incorporate into the mixture.
Add the yeast and milk mixture and mix again.
Remove the bowl from the mixer and add half a cup of flour at a time, stirring the flour into the mixture with a wooden spoon. Keep going until all of the flour has been incorporated.
Dust the dough with 15ml of flour and cover with plastic wrap. Set aside and allow to proof for 30 minutes.

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lightly coat your hands with vegetable oil and knead the dough 5 or 6 times. The dough will be very sticky!
Divide the dough into 4 equal pieces.
Shape each piece into an oval shape and place it on the prepared baking sheet.
Allow to rise for 15 minutes.
Bake the rolls for 8 minutes.
Remove the baking sheet from the oven and lightly brush the rolls with vegetable oil. You may sprinkle the rolls with brown sugar at this stage.
Return the rolls to the oven and bake for a further 10 minutes.
Remove from the oven and cool for 5 minutes before serving.

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Potato-Rösti Vegetable Bake

June 30, 2021June 19, 2021by Karen ClaassenLeave a Comment

This is an easy vegetarian bake for weekday dinners and needs only a salad to accompany it. Serves 6 hungry adults.

Potato crust:
600g potato, unpeeled
5ml garlic salt
40ml flour
1 egg

Filling:
2 onions
250g mushrooms
250g zucchini
250g cheddar cheese
4 eggs
125ml cream
5ml salt
5ml mustard

For the potato crust:
Preheat your oven to 180℃ and grease a loose-bottomed cake tin.
Spread a clean tea towel onto a work surface and grate the potato directly onto it, with the skin on.
Fold the towel over the potato, gathering all ends together and twist and squeeze the potato over your kitchen sink until all the excess moisture has been removed. Put the potato into a mixing bowl.
Sprinkle the garlic salt and flour over the grated potato and mix through with your hands in order to distribute all ingredients as evenly as possible.
Now add the egg and mix in the same way.
Spoon the mixture into the prepared cake tin and press it tightly into the base and sides of the tin with the back of a spoon.
Place the cake tin on a flat baking sheet and bake in the oven for 30 minutes.
Remove from the oven and set aside.

For the filling:
Put a frying pan on to medium heat and add some oil to it.
Slice the onions and fry them until soft and translucent. Spoon the onion into a large mixing bowl.
Turn the heat up to high, slice the mushrooms and add them to the hot pan. Cook until caramelised. Spoon into the bowl with the onion.
Grate the zucchini and cheese directly into the mixing bowl with the onion and mushroom. Mix together.
Spoon the vegetable-cheese mixture in to the potato crust. Set aside.
Add the eggs, cream, salt and mustard to a mixing bowl and whisk together. Gently pour over the vegetable mixture.
Bake in the preheated oven for 40 minutes, until golden and set.
Remove from the oven and stand in the baking tin for 30 minutes.
Slice and serve warm.

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Polish Rye Bread

June 21, 2021June 14, 2021by Karen ClaassenLeave a Comment

This recipe provides a quick method for a rye bread with loads of flavour. The addition of buttermilk gives the typical tangy taste that one associates with a traditional rye and adds to a really good texture. This recipe makes two medium-sized, oblong breads.

500ml rye flour
1 500ml cake flour
10ml salt
15ml instant yeast
250ml water, tepid
5ml sugar
375ml buttermilk, room temperature
62ml butter, melted

Add the flours and salt to the bowl of a stand mixer fitted with the dough hook.
Add the yeast, water, sugar, buttermilk and melted butter to a separate bowl and whisk together to dissolve the sugar and yeast.
Turn the mixer on to a low speed and add the liquids.
Mix/knead for 7 minutes.
Place the dough in a lightly greased bowl, cover with plastic wrap and let rise in a warm place until double the volume.
Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Knead the dough down by hand for 2 minutes.
Divide the dough in half and shape two oblong loaves.
Place the shaped dough on the prepared baking sheet, cover with oiled plastic wrap and allow to proof until almost doubled in size.
Brush the bread with egg white or water for a shiny crust. Make 4 diagonal, shallow cuts in the top of the bread.
Bake the breads for 30 minutes.
Cool on wire racks until completely cold.

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Breadsticks

May 31, 2021May 31, 2021by Karen ClaassenLeave a Comment

Breadsticks are delicious and versatile: serve them as canapés, a dip like hummus or as a side to soup.

80g bread flour
5g instant yeast
2,5ml sugar
150ml tepid water

160g bread flour
15ml olive oil
2,5ml salt
1 egg
chopped herbs and/or grated parmesan cheese

Add the 80g flour, yeast, sugar and water to the bowl of a stand mixer.
Whisk the ingredients by hand until you have a smooth mixture.
Cover the bowl with plastic wrap and a clean tea towel.
Stand the bowl in a warm place for 30 minutes or until the mixture is foamy.

Add the 160g flour, oil and salt to the foamy-mixture.
Fit the mixer with the dough hook and turn it on to a low speed. Mix for 2 minutes.
Increase the speed to medium and knead the dough until smooth and elastic (about 8 minutes).
Cover the mixing bowl with a tea towel and allow to proof for 30 minutes.

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Dust a work surface with flour and take the dough from the mixing bowl.
Knead it by hand for one minute.
Portion the dough by cutting it into equal sized pieces. About 16 portions would do but it depends on the length of breadstick you want. (Long is better as you may always cut them in half before baking).
Roll each piece of dough into a log.
To make twists: cut the log lengthwise into two and twist the one around the other.
To make braids: cut the log into three, keep the top end together, and braid as you would hair.
Place the breadsticks onto the prepared tray, brush with egg white and sprinkle with herbs and/or grated parmesan.
Bake the bread for 15 minutes.
Remove from the oven and cool completely on a cooling rack.
Serve with soup, hummus, a dip or as a canapé.

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Pancake Puffs

May 26, 2021May 23, 2021by Karen Claassen1 Comment

These mini cupcakes are little bites of pure happiness and comfort! The recipe yields 24 mouthfuls.

45ml + 125ml sugar
250ml flour
5ml baking powder
2,5ml bicarbonate of soda
1,2ml salt
190ml cultured buttermilk
5ml vanilla
30g + 75g butter, melted
1 egg
5ml cinnamon

Preheat your oven to 180℃, NO FAN!
Grease a 24-hole mini muffin tin and put aside.
Add the 45ml sugar, flour, baking powder, bicarbonate of soda and salt to a mixing bowl and whisk together.
Add the buttermilk, vanilla, 30g melted butter and egg to another bowl and whisk together.
Add the wet ingredients to the dry ingredients in a thin stream while whisking to combine.
Spoon the batter into the prepared muffin tins and bake for 12 minutes.
Take the puffs from the oven and leave to stand for about 5 minutes before removing them from the tin.
Pour the 75g melted butter into a small bowl and have a pastry brush ready.
Mix the 125ml sugar and cinnamon in a separate bowl and mix through.
Brush each puff with the butter and then roll it in the cinnamon sugar.
Serve warm.

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Apple Crumble

May 24, 2021May 23, 2021by Karen ClaassenLeave a Comment

This is an easy, uncomplicated apple crumble in one dish but it is full of flavour and absolutely delicious when served slightly warm with ice cream.

450g cooking apples
62ml sugar

Crumble:
40g oats
40g flour
40g butter, cubed
30g brown sugar
2,5ml cinnamon

Preheat your oven to 190℃.
Peel, core and cut the apples into quarters. Cut the quarters into chunks.
Add the apple pieces to a small saucepan with the sugar and 45ml water.
Cook over a low heat, stirring occasionally, for about 5 minutes.
Spoon the apple into an ovenproof dish or individual ramekins. Put aside.

For the crumble:
Add the oats, flour, butter, sugar and cinnamon to a mixing bowl.
Rub the butter into the mixture with your fingers until it has an even crumb texture.
Spoon the crumb mixture onto the apple chunks.
Place in the oven and bake for 20 – 25 minutes.
Serve slightly warm with vanilla ice cream.

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Borrelbrood (Pull-Apart Bread)

May 17, 2021May 17, 2021by Karen ClaassenLeave a Comment

This pull-apart bread is a traditional snack in the Netherlands and is an absolute guilty pleasure. Borrelbrood is the perfect addition to a casual BBQ as a tasty side for the meal.

1 Medium sized bread
100g Cheese spread
100g + 30g Butter
4 Cloves of garlic, minced
Smoked ham, sliced
Mozzarella cheese, sliced

Preheat your oven to 200℃.
Make slits into the loaf of bread (without slicing through) about 3cm apart.
Now turn the bread and start making some more slits 3cm apart in the poolside direction to make squares.
Place the loaf on a large square of aluminium foil and place it onto a baking tray.
Add the cheese spread, 100g butter and minced garlic to a small saucepan.
Place on a medium-low heating stir until melted and completely amalgamated.
Spoon the butter-cheese mixture into the slits of the bread.
Lay the ham into every second slit and the mozzarella into the alternating open slits.
Melt the 30g butter and brush the bread to get that nice golden colour.
Cover the bread with the overhang from the aluminium foil and bake in the oven for 20 minutes.
Open the foil to reveal the top of the bread and proceed to bake it for another 10 minutes.
Remove the bread from the oven and serve warm!