tuisgemaak – My Whisk and I

Pomegranate Scones

April 13, 2024April 12, 2024by Karen ClaassenLeave a Comment

280g cake flour
8ml baking powder
2,5ml salt
100g butter, ice cold
25g sugar
62ml cream
62ml yoghurt
1 egg
45ml pomegranate seeds
egg wash: 1 egg + 15ml water whisked together

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Sift together the flour, baking powder and salt.
Grate the butter into the flour.
Now rub the butter into the flour with your fingers.
Add the sugar, cream, yoghurt, egg and pomegranate seeds to a mixing bowl and whisk together to blend.
Cut the mixture with a palette knife to mix together, i.e. cut straight down into the ingredients and turn the bowl. Keep on cutting and turning until the mixture comes together.
Lightly dust a work surface and turn the dough out onto it.
Push the dough together even if there are bits that look dry.
Shape the dough into a rectangle by rolling it out on the surface.
Now turn up a third of the length and then turn over a third of the top part.
Roll this out to a thickness of 3,5cm and then shape the dough into a circle with your hands.
Place the disc on the prepared baking sheet and cut it into 8 wedges.
Brush the top of the scones with the egg wash and bake for 15 minutes.
Remove from the oven and cool on a cooling rack for another 15 minutes before serving.

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How to make a Creamy Salad Dressing

December 22, 2023by Karen ClaassenLeave a Comment

This recipe yields about 200ml of dressing and can be kept in the refrigerator for 3 days.

15ml honey
60ml apple cider vinegar
125ml oil
45ml greek yoghurt
the juice of half a lemon

Add the honey and vinegar to a small bowl and whisk together.
Drizzle in the oil, a little at a time while whisking continuously until all the oil has been incorporated.
Add the yoghurt and whisk until amalgamated.
Finally add the lemon juice and season the dressing with salt.
Keep unused dressing in a glass jar in the refrigerator.

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Romany Creams

November 17, 2023August 27, 2023by Karen ClaassenLeave a Comment

This recipe yields about 30 sandwiched romany creams.

250g butter
250ml caster sugar
2 eggs
500ml flour
60ml cocoa powder, sifted
5ml baking powder
2ml salt
375ml desiccated coconut

Filling:
60ml sugar
15ml butter
80ml cream
30ml milk
5ml vanilla
625ml icing sugar, sifted
30ml cocoa powder, sifted

Preheat your oven to 180℃ 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.
Add the eggs one at a time while beating and wait for it to be incorporated.
Sift the flour, cocoa powder, baking powder and salt into a bowl.
Add the coconut and stir to mix.
Turn the mixer to a low speed and add the flour mixture a spoonful at a time, allowing time for it to be incorporated.
Scrape the bowl down and mix on high speed for 1 minute.
Scoop a teaspoonful of the dough in your hands, roll into a ball and space it evenly on the baking sheet.
Flatten the dough balls slightly by pressing down on them with the tines of a fork.
Bake for 12 minutes and allow to cool on the baking sheet.

For the filling:
Place a small saucepan over MEDIUM heat and add the sugar and butter.
Stir until the sugar has melted.
Add the cream and milk and remove from the heat.
Add the vanilla and stir through.
Sift the icing sugar and cocoa powder into the saucepan and mix until the filling has a spreadable consistency.
Sandwich the biscuits together. (You may re-heat the filling over a low heat if it becomes un spreadable)
Store the romany creams in a glass container.

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Pizza Toast

May 9, 2023May 3, 2023by Karen ClaassenLeave a Comment

4 – 8 slices of sourdough bread
250ml marinara/pizza sauce
500ml grated mozzarella cheese
salami
dried oregano
fresh basil leaves

Preheat your oven to 180℃.
Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven.
Turn on the grill of your oven.
Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami.
Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly.
Remove from the oven, top with fresh basil leaves and serve immediately.