treat – Page 2 – My Whisk and I

Mexican Bowls

November 7, 2024November 6, 2024by Karen ClaassenLeave a Comment

1 onion, chopped
3 cloves of garlic, minced
1 sweet pepper, chopped
1 x 400g tin of chopped tomato
1kg minced/ground beef
250ml beef stock
1 x 400g tin of red/black beans
1 chilli, finely chopped

avocado pear, sliced
baby corn
tomato, diced
cos lettuce, quartered

Place a saucepan over medium-high heat, add some olive oil and fry the onions until soft.
Add the garlic and sweet pepper and stir-fry for 2-3 minutes.
Add the chopped tomato, minced beef and stock to the pan and stir through.
Season with salt and pepper and cook over a medium heat until most of the liquid has evaporated.
Drain the beans and add it to the saucepan with the chilli. Cook for another 5 minutes or so while stirring.
Remove from the heat.

Put your bowls together by incorporating:
* the fried minced beef mixture
* avocado pear
*baby corn
* chopped tomato
* lettuce

Serve while the beef is still warm.

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Black Bean Protein Muffins

September 12, 2024by Karen ClaassenLeave a Comment

2 eggs
1 x 400g tin of black beans, drained
100g syrup
50g sugar
10ml vanilla
a pinch of salt
70g cocoa powder, sifted
5ml baking powder
2,5ml bicarbonate of soda
30ml vegetable oil

Preheat your oven to 180℃ and line a muffin tin with 6 paper cups. Spray the linings with cooking spray and set aside.
Add the eggs to a blender and blitz together until frothy.
Now add all the other ingredients and process for 1 minute.
Divide the mixture between the cups and bake for 25 minutes.
Cool the muffins on a cooling rack, in the baking tin.
Serve at room temperature.

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Mini Banana Cheesecakes

September 8, 2024by Karen ClaassenLeave a Comment

200g tennis biscuits, finely crumbed (keep a handful aside for decoration/to serve)
60ml sugar
120g butter, melted
450g cream cheese, room temperature
125ml sugar
2 eggs
5ml vanilla
250ml sour cream
250ml mashed banana
5ml cornstarch
125ml milk
2 bananas, sliced
whipped cream
a handful of biscuit crumbs

Preheat your oven to 160℃ and line a muffin tin with paper cups. Set aside.
Add the biscuit crumbs, 60ml sugar and melted butter to a mixing bowl and mix until it resembles wet sand.
Divide the mixture among the paper cups and press it down firmly in the bottom to form a base. Set aside.
Add the cream cheese and 125ml sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed, scraping down a few times, until smooth.
Add the eggs one at a time, beating well after each addition and add the vanilla as well.
Pour in the sour cream and mix until fully combined. Set aside.
Add the mashed banana and cornstarch to a bowl and drizzle in the milk. Whisk by hand until combined and thick.
Fold the mixture into the cream cheese mixture.
Spoon the batter into the prepared biscuit bases.
Bake in the oven for 25 minutes.
Allow the cheesecakes to cool completely and place them in the refrigerator for a minimum of 2 hours.
Take the cheesecakes from the paper cups, scoop some whipped cream on top and decorate with slices of banana and a sprinkling of biscuit crumbs.

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Blood Orange Cake

September 2, 2024September 2, 2024by Karen ClaassenLeave a Comment

I made this cake with blood oranges but it can be made with regular oranges as well. You will need 6 oranges in total.

3 blood oranges, peeled and thinly sliced into rounds
15ml + 60g honey
75g butter, softened
1 blood orange, zested and juiced
3 eggs, separated
100g almond meal
90g polenta
200g ricotta cheese, drained
a pinch of salt
110g caster sugar
raw shelled pistachio nuts, to decorate
crème fraîche, for serving

Syrup:
150g caster sugar
2 blood oranges, juiced

Preheat your oven to 160℃ and line a 20cm cake tin with baking paper.
Layer the blood orange slices on the bottom of the tin, in two layers.
Drizzle the 15ml honey over and set aside.
Add the butter, 60g honey and orange zest to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed, until light and fluffy.
Add the egg yolks one at a time, beating well between each addition.
Take the bowl from the mixer and fold in the almond flour, polenta, ricotta and orange juice. Set aside.
Add the egg white and salt to a clean bowl and beat until soft peaks form.
Gradually beat in the caster sugar until shiny.
Fold the egg whites into the ricotta mixture.
Spoon the batter onto the orange slices in the prepared cake tin.
Smooth the top and bake for 60 minutes or until a skewer comes out clean.

For the syrup:
Add the sugar and juice to a small saucepan set over medium-high heat and stir until the sugar has dissolved.
Bring to the boil and cook until you have a light syrup – about 10 minutes.

Once the cake comes out of the oven, pour the syrup over and allow to cool.
Invert the cake onto a serving plate and remove the baking paper.
Decorate with a scattering of pistachio nuts and serve with crème fraîche.

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French Style Hot Chocolate

August 14, 2024August 13, 2024by Karen ClaassenLeave a Comment

250ml + 60ml milk
125ml cream
15ml vanilla
30ml cocoa powder
7,5ml cornflour
a pinch of salt
150g chocolate, finely chopped

Add the milk and cream to a small saucepan and place it over medium heat until it is steaming hot.
Remove the saucepan from the heat and stir in the vanilla. Set aside.
Add the cocoa powder, cornflour and salt to a small bowl.
Now add a few spoonfuls of the warm milk to it and stir to form a runny paste.
Pour the paste back into the saucepan and stir to combine.
Add the chopped chocolate and place the saucepan back over a very low heat.
Stir until the chocolate has completely melted.
Pour the hot chocolate into serving cups and add a dollop of whipped cream to serve.

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Spanish French-Toast / Torrijas de Leche

July 30, 2024July 29, 2024by Karen ClaassenLeave a Comment

1 litre milk
1 lemon, zest cut into strips
1 orange, zest cut into strips
60ml sugar
1 cinnamon quille/stick
1 baguette, cut into 2cm thick slices
5 eggs
125ml caster sugar
2,5ml ground cinnamon
sunflower oil

Pour the milk into a saucepan and add the lemon and orange peel, sugar and cinnamon quill.
Place the saucepan over medium-high heat and bring to a simmer for 2-3 minutes.
Remove from the heat and allow to steep until cooled to room temperature.
Strain the milk over a large bowl and discard the zest and cinnamon.
Add the eggs to a second bowl and whisk together.
Mix the caster sugar and cinnamon together in a third bowl and set aside.
Place a frying pan over medium heat and pour in some vegetable oil.
Soak the bread in the milk, dunk it into the egg mixture and immediately into the not pan.
Cook the bread for about 3 minutes per side until golden.
Coat each slice with the cinnamon sugar and serve straight away.

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Croissant Bake

June 2, 2024June 1, 2024by Karen ClaassenLeave a Comment

4 eggs
5ml vanilla
80ml sugar
500ml milk
125ml cream
5ml ground cinnamon
30ml butter
6 large croissants, halved
icing sugar
fresh berries

Preheat your oven to 180℃.
Place a 24cm cast iron pan in the oven for 10 minutes.
Add the eggs, vanilla and sugar to a mixing bowl and whisk together.
Pour in the milk and cream and add the cinnamon. Whisk to incorporate.
Remove the pan from the oven, add the butter to it and swirl it around to coat the bottom and sides of the pan.
Pack the croissant halves, cut-side down into the pan and pour the egg mixture over it.
Cover the pan with aluminium foil, place it back into the oven and bake for 20 minutes.
Remove the foil and bake for another 20 minutes.
Remove the pan from the oven and allow it to stand for 10 minutes.
Sieve some icing sugar over the croissant bake and scatter over fresh berries.
Serve while warm.

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Roasted Pumpkin Stew

May 28, 2024May 21, 2024by Karen ClaassenLeave a Comment

30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
15ml sugar
5ml ground cinnamon
10ml salt
1kg beef chuck, cut into 3cm pieces
1 x 385g tin of chopped tomatoes
250ml beef stock
1 small pumpkin, 500g cubed and the rest cut into wedges
15ml cornflour
1 x tin coconut milk

Preheat your oven to 180℃ and line a roasting tin with baking paper.
Place large saucepan over medium-high heat, add the vegetable oil and onion and cook until the onion is soft.
Add the garlic and stir-fry for one minute.
Add the sugar, cinnamon and salt and stir through.
Now add the beef cubes, chopped tomatoes and beef stock and bring to a simmer. Gently cook the meat for 40 minutes, stirring occasionally.
Add the pumpkin wedges to the roasting tin and brush vegetable oil all over. Season with salt and pepper.
Roast the wedges for 15 minutes, flip them over and roast for another 15 minutes. Remove from the oven and keep warm.
Add the cubed pumpkin to the saucepan and simmer for another 20-30 minutes until beautifully soft.
Mix the cornflour with 45ml of the coconut milk and drizzle the mixture into the saucepan.
Pour in the rest of the coconut milk and simmer for another 5 minutes.
Serve the pumpkin stew on steamed rice with a wedge of roasted pumpkin on top.

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Porky Belly Cubes

May 26, 2024May 21, 2024by Karen ClaassenLeave a Comment

1 kg pork belly, skin removed and cut into 5cm cubes
2 cloves of garlic, minced
5ml red chilli flakes
60ml soy sauce
60ml apple cider vinegar
30ml brown sugar
15ml sesame oil
1,2ml salt
15ml sesame seeds
15ml chives, finely chopped

Add the garlic, chilli flakes, soy sauce, vinegar, brown sugar, sesame oil and salt to a large mixing bowl and whisk together.
Add the pork belly cubes, mix to coat and cover with plastic wrap. Refrigerate for an hour.
Preheat your oven to 190℃ and line an oven tray with baking paper.
Arrange the cubed meat on the prepared tray, spacing the meat evenly.
Bake in the oven for 30 minutes.
Turn each of the cubes over and place it back in the oven for another 30 minutes – do take cake not to burn the meat – place a sheet of aluminium foil over the baking tray if it is brown enough.
Remove the pork from the oven and sprinkle over the sesame seeds and chives.

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Chicken Lollipops

May 25, 2024May 20, 2024by Karen ClaassenLeave a Comment

9 chicken drumsticks
700g potato, about 5 potatoes
45ml chives, chopped
10ml salt
15ml chicken spice
80g mozzarella cheese, grated
3 eggs
250ml breadcrumbs
sunflower oil for frying

Place the chicken in a large saucepan, cover with stock and cook until the meat falls off the bones. Separate the meat and bones but keep the bones. Set aside.
Cook the potato in salted water until soft and mash until smooth.
Add the chicken meat and potato to a mixing bowl and then add the chives, salt, chicken spice and mozzarella and mix until well blended.
Divide the mixture into 9 equal portions.
Scoop most of one portion (it is quite a big handful!) into your hand, place the end of the chicken bone into the centre with about two thirds of it sticking out, scoop up the rest of the portion of meat and potato and squeeze it together and around the bone with both hands until it sticks.
Place this shaped lollipop on a baking tray and proceed to shape the rest.
Now whisk the eggs together in a shallow bowl and place the breadcrumbs in another.
Dip each of the lollipops in the eggs and then cover with breadcrumbs. Set aside.
Warm the oil in a saucepan and fry the chicken lollipops until golden and crispy on the outside.