Tag: treat

Uncategorized

Pasta Risottata (Orzo Risotto)

by Karen ClaassenLeave a Comment on Pasta Risottata (Orzo Risotto)
Pasta Risottata (Orzo Risotto)

30ml olive oil
300g smoked bacon, cut into small pieces
1 clove of garlic, minced
150g frozen petits pois (peas)
250g orzo pasta
20g butter, cubed
40g parmesan cheese, grated

Place a large heavy-based pan on medium-high heat and add the olive oil to it.
Add the bacon pieces and cook until they are browned and crispy.
Add the garlic and stir-fry for one minute.
Add the peas and stir-fry for 2-3 minutes.
Now add the orzo and stir-fry it for a minute or so until it is mixed with the bacon and peas.
Pour 625ml of boiling water into the pan, add a pinch of salt and turn the heat down to a simmer.
Cook for 10 minutes, stirring occasionally to prevent the pasta from sticking to the pan.
Taste the orzo; if it is not yet soft, add a little more water and continue cooking until al dente.
Add the butter and grated parmesan and stir through.
Taste again and adjust the seasoning with salt and pepper.
Serve immediately.

Leftovers make a great salad the next day when you add some good mayonnaise and chopped parsley!

Uncategorized

Nutty Finger Cookies

by Karen ClaassenLeave a Comment on Nutty Finger Cookies
Nutty Finger Cookies

Yields about 30 sandwiched cookies.

4 egg whites
375ml caster sugar
125ml flour
50ml mixed nuts, finely chopped
200g white chocolate, chopped
chocolate/mixed vermicelli

Preheat your oven to 160℃ and line 2 baking sheets with baking paper.
Add the egg whites to a large mixing bowl and beat with an electric whisk until it forms medium peaks.
Add the sugar gradually, a spoonful at a time, until all has been incorporated.
Mix the flour and chopped nuts, sprinkle it over the whites and fold in with a metal spoon.
Spoon the mixture into a piping bag fitted with a 1cm nozzle and pipe 6cm long logs onto the prepared baking sheet.
Bake in the oven for 13 minutes.
Remove from the oven and allow to cool slightly before gently removing from the baking sheet.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Sandwich the cookies together and place them back on the cooled baking sheet to set.
Dip the ends of the cookies in the chocolate and then in the vermicelli.
Allow to set completely.
Store the finger cookies in an airtight container.

Uncategorized

Tomato and Basil Chicken

by Karen Claassen2 Comments on Tomato and Basil Chicken
Tomato and Basil Chicken

4 chicken breasts
10ml dried Italian herbs
80ml flour
45ml olive oil
125ml white wine
45ml butter
2 cloves of garlic, minced
30ml flour
45ml tomato paste
5ml onion seeds
5ml dried oregano
2,5ml mustard powder
10ml sugar
500ml chicken stock
125ml milk
125ml cream
30ml cream cheese
125ml grated parmesan cheese
300g cherry tomatoes, halved
2 handful of basil leaves

Place the chicken on a chopping board and halve it horizontally/in its length.
Place one piece of chicken between two pieces of plastic wrap and pound it with a rolling pin until it is 1cm thick.
Season with salt, pepper and the Italian herbs.
Add the flour to a shallow bowl and dredge both sides of each chicken piece in the flour.
Add the olive oil to a pan set over medium-high heat and sear a few pieces of chicken at a time. (about 4 minutes). Set aside.
Turn the heat down to medium and pour the wine into the pan.
Scrape the bottom of the pan with a wooden spoon to loosen all the bits stuck to it while the wine bubbles away, allowing it to reduce by half.
Add the butter and garlic and cook for 1 minute.
Sprinkle the flour over and stir-fry for another minute.
Now add the tomato paste and cook for another minute.
Add the onion seeds, oregano, mustard and sugar and stir.
Add the stock a little at a time while stirring continuously.
Bring the mixture to a boil and then reduce the heat to a very low simmer.
Pour the milk and the cream into the mixture in the same way.
Stir in the cream cheese and parmesan.
Add the tomato, heat through and turn off the heat.
Scatter the basil over, stir and stand for 5 minutes before serving.

Uncategorized

Garlic Potato Puffins

by Karen Claassen1 Comment on Garlic Potato Puffins
Garlic Potato Puffins

750ml mashed potato, cold
30g + 150g butter, melted
150g flavoured cream cheese, room temperature
180ml + 180ml grated, mature cheddar cheese
3 eggs
30ml grated parmesan cheese
15ml + 15ml chopped chives
5ml garlic flakes
5ml salt
250ml sour cream

Preheat your oven to 200℃ and brush a 12-hole muffin tin with the 30g melted butter.
Add the mashed potato, 150g melted butter and cream cheese to a mixing bowl and mix together until the ingredients are well distributed.
Add 180ml cheddar, eggs, parmesan, 15ml chives, garlic flakes and salt and mix together.
Divide the mixture between the muffin cups and sprinkle the remaining 180ml cheddar over.
Bake in the oven for 25 minutes.
Remove the baking tin from the oven and allow it to cool for about 15 minutes.
Run a small knife around the edges of each cup and gently lift out the puffins.
Scoop a dollop of sour cream onto each potato puffin and scatter the 15ml chives over to serve.

Uncategorized

Biltong and Cheese Rolls

by Karen Claassen1 Comment on Biltong and Cheese Rolls
Biltong and Cheese Rolls

These rolls are made with tortilla wraps and sliced into three portions once done. The quantities given is for ONE TORTILLA WRAP.

1 tortilla wrap
15ml mayonnaise
25-30g biltong, sliced and then roughly chopped (it makes it easier to eat)
25-30g mozzarella cheese, grated

Preheat your oven to 180℃ and line a baking tray with baking paper.
Lay a tortilla wrap on a work surface and brush a thin layer of mayonnaise over the entire surface.
Flip the wrap over and brush the rest of the mayonnaise over the surface in a much thicker layer.
Sprinkle the chopped biltong evenly over the tortilla and then top it with a cheese layer.
Roll the wrap up into a tight roll and place it on the baking tray, open side facing down.
Make as many rolls as you need.
Bake in the oven for 15 minutes but start checking after 10 minutes.
Remove from the oven, slice in three even portions and arrange on a serving platter.

Uncategorized

Greek Shortbread

by Karen ClaassenLeave a Comment on Greek Shortbread
Greek Shortbread

Yields about 35 biscuits.

200g butter, room temperature
250ml + 80ml icing sugar, sifted
1 egg
1 egg yolk
625ml flour
7,5ml baking powder
5ml ground cinnamon
420ml ground almonds/almond meal

Preheat your oven to 160℃ and line two large baking sheets with baking paper.
Add the butter and icing sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.
Add the egg and egg yolk and mix again. Scrape down.
Add the flour, baking powder, cinnamon and almonds to the bowl and mix together until incorporated.
Scoop about 15ml of the mixture into your hands and shape it into crescents. (Roll a ball, roll it in to a 3-4cm log and slope the ends downwards. Drape it over your finger to form a crescent)
Space the cookies evenly on the baking sheets and bake for 15 minutes.
Remove from the oven and allow to stand on the baking sheets for 5 minutes.
Sift the 80ml icing sugar over the biscuits and leave to cool completely.
Hint: Hide some of the biscuits……they fly away on their own!

Uncategorized

Vegetable Bake

by Karen ClaassenLeave a Comment on Vegetable Bake
Vegetable Bake

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.


Uncategorized

Broccoli Slices

by Karen ClaassenLeave a Comment on Broccoli Slices
Broccoli Slices

30ml butter
1 onion, chopped
1 clove of garlic, minced
450g broccoli, finely chopped
250ml flour
10ml salt
5ml baking powder
2 eggs
250ml milk
250ml grated mozzarella cheese
125ml grated parmesan cheese

Preheat your oven to 180℃ and spray a 21cm x 28cm ovenproof dish with cooking spray. Line a large baking sheet with baking paper and set aside.
Place a saucepan on medium-high heat and add the butter.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the broccoli and cook for 2-3 minutes, stirring every now and then.
Take the saucepan from the heat and tip the broccoli mixture into a large mixing bowl.
Add the flour, salt, baking powder, eggs, milk and grated mozzarella and mix it through with a spatula.
Pour the mixture into the ovenproof dish and sprinkle the parmesan cheese over.
Bake in the oven for 35 minutes.
Remove the dish from the oven and place on a cooling rack for 10 minutes.
Slice the broccoli into squares and place them on the lined baking sheet.
Bake in the oven for another 15 minutes.
Remove the slices from the oven and serve warm.

Uncategorized

Pineapple Brulée

by Karen ClaassenLeave a Comment on Pineapple Brulée
Pineapple Brulée

2 pineapples
40g cornflour
50ml + 450ml milk
4 egg yolks
50g + 50g caster sugar
5ml vanilla
100ml granulated sugar

Halve the pineapples in their length.
Cut a 1cm border from the edge with a small sharp knife.
Scoop out the flesh with a melon baller or a teaspoon, taking care not to break the skin.
Chop the flesh into small pieces and keep aside.
Add the cornflour to a large mixing bowl and stir in the 50ml milk.
Add the egg yolks and 50g caster sugar and whisk together. Set aside.
Pour the 450ml milk into a small saucepan and add the other 50g caster sugar to it.
Place the saucepan over medium heat and stir until the sugar has dissolved.
Take it from the heat as tiny bubbles start too appear around the edges of the saucepan.
Drizzle the warm milk mixture into the egg mixture while whisking constantly.
Now pour the mixture back into the saucepan and place it on medium-low heat.
Stir continuously until thickened.
Allow to cook for 30 seconds before removing it from the heat.
Add the vanilla and stir through.
Pour the mixture onto a dinner plate and place plastic wrap directly on the surface.
Allow to cool completely.
Add the pineapple flesh, stir through and spoon the mixture into the pineapple.
Sprinkle about 25ml sugar over each pineapple and brulée with a blowtorch.
Serve the pineapple cold.