vegetable sides – My Whisk and I

Sweet Potato Slices

November 5, 2023October 8, 2023by Karen ClaassenLeave a Comment

3 large sweet potatoes
125ml vegetable oil
3 cloves of garlic, minced
250ml sour cream
100g feta cheese, crumbled

Preheat your oven to 160℃ and line a baking sheet with baking paper.
Wash the sweet potatoes with their skin on and cut them in 0,5cm slices.
Boil the slices in water until just cooked. Drain and dry the slices with a clean kitchen towel.
Spread the sweet potato on the prepared baking sheet.
Add the vegetable oil and garlic to a small bowl and mix together.
Brush the slices with the garlic mixture, season with salt and flip them over. Brush again and season with salt.
Place the baking tray in the oven and bake for 25 minutes.
Add the sour cream to a small bowl and crumble the feta over. Mix through.
Serve the sweet potato slices warm with a generous dollop of sour cream and feta on top.

Uncategorized

Broccoli Slices

October 20, 2023September 24, 2023by Karen ClaassenLeave a Comment

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

Roasted Broccoli

August 25, 2023August 12, 2023by Karen ClaassenLeave a Comment

one head of broccoli
60ml olive oil
60ml dried breadcrumbs
150ml finely grated parmesan/ementhal cheese
5ml garlic powder
2,5ml salt

Preheat your oven to 220℃ and line a baking sheet with baking paper.
Break/cut the broccoli into florets and add it to a bowl.
Drizzle over the olive oil and toss with your hands to coat the broccoli.
Sprinkle over the breadcrumbs, half the parmesan, garlic powder, salt and a few grindings of black pepper.
Mix together, rubbing slightly in order to make the flavourings stick to the broccoli.
Spread the florets in an even layer on the baking sheet, sprinkle over the rest of the parmesan and roast in the oven for 15 minutes.
Stir and flip the florets and bake another 10 minutes.
Serve immediately.

Uncategorized

Melon and Feta Salad (with Basil Dressing)

March 1, 2023February 28, 2023by Karen ClaassenLeave a Comment

150ml olive oil
250ml tightly packed basil leaves
1 clove garlic, minced
2,5ml salt
15ml lemon juice
15ml apple cider vinegar

cos lettuce
1 small melon
200g feta cheese
3 tomatoes

For the dressing:
Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.

Arrange some lettuce leaves on a serving platter.
Slice the melon in half and take out the seeds.
Cut the melon into slices and then cut the flesh out of the skin,
Scoop a few melon balls from the flesh if you have a melon scoop.
Arrange the melon on the lettuce.
Slice the feta and tomato into slices and add it to the melon and lettuce.
Drizzle the basil dressing over the salad and serve.

Uncategorized

Parmesan Potatoes

October 21, 2022October 20, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
90g butter, melted
30ml minced garlic
30ml finely chopped rosemary
125ml grated parmesan cheese
salt and pepper

Preheat your oven to 190℃.
Clean the potatoes and slice each in half.
Now cut a diamond pattern into each half without cutting through. Set aside.
Pour the melted butter, garlic and rosemary into a roasting pan.
Brush the cut side of each halved potato with the mixture and then dip it into the parmesan.
Place the potato halves cut-side down in the roasting tin and repeat with the rest.
Roast the potato for 45 minutes.
Serve immediately.

Uncategorized

Smashed Potatoes

October 5, 2022October 4, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
salt
vegetable oil

Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes.
Drain in a colander and shake of as much water as possible. Pat dry with a tea towel.
Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle.
Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass).
Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up.
Fry the potatoes in batches to avoid over crowding in the saucepan.
They are ready after 2-3 minutes and when they are crispy and beautifully golden.
Drain on paper towel before placing on a serving platter.
Sprinkle with salt and serve immediately.