vegetables – Page 2 – My Whisk and I

Hummus Wreath

December 24, 2023December 23, 2023by Karen ClaassenLeave a Comment

This is a quick throw-together as a starter or snack board and can easily be made from ingredients you already have in your refrigerator. If you want to make the hummus from scratch you will find a few recipes with slight variations under my search button if you type in HUMMUS.
Quantities are for you to decide and adapt to your taste.

hummus
chopped herbs like chives and parsley
crumbed feta or ricotta
cocktail tomatoes
olive oil to drizzle over before serving

Serve the hummus wreath with crackers or melba toast.

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Whole Roasted Cauliflower

November 15, 2023October 8, 2023by Karen ClaassenLeave a Comment

This recipe has two flavour profiles – it is an either or, and not a combination!!

1 head cauliflower (or two if you are making both flavour profiles)
80ml olive oil
3 cloves of garlic, minced
15ml turmeric OR 15ml dried mixed herbs
60ml + 60ml grated parmesan cheese
5ml salt

Preheat your oven to 200℃.
Remove the green outer leaves of the cauliflower head and place the cauliflower in an oven dish. Set aside.
Add the olive oil, minced garlic and EITHER the turmeric or the mixed herbs to a small bowl.
Add 60ml parmesan cheese and the salt and mix through.
Flip the cauliflower head upside down/with the core facing up.
Brush about a third of the olive oil mixture on the cauliflower, allowing it to drip down the core.
Flip it over and brush the top and sides of the head with the rest of the mixture.
Cover the dish with aluminium foil and bake in the oven for 45 minutes or until a wooden skewer can easily pierce the head.
Remove the foil from the baking dish and scatter over the remaining 60ml parmesan.
Place the cauliflower back in the oven until the cheese has browned.
Serve immediately.

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Chickpea Salad

November 12, 2023October 15, 2023by Karen ClaassenLeave a Comment

Dressing:
15ml wholegrain mustard
15ml red wine vinegar
45ml olive oil
30ml honey
a pinch of salt

2 x 400g tins of chickpeas, drained and rinsed
1 small red onion, finely chopped
200g feta cheese, cut into small cubes
1 large English cucumber, cut into small cubes
40g parsley, chopped

For the dressing:
Add the mustard and red wine vinegar to a small bowl.
Drizzle in the olive a little at a time while whisking. Keep going until the olive oil is incorporated.
Add the honey and a pinch of salt and whisk again. Set aside.

Add the chickpeas, chopped onion, feta, cucumber and parsley to a salad bowl and mix together.
Drizzle the dressing over the salad and give it another good mix before serving.

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Brown Rice Salad

November 11, 2023October 27, 2023by Karen ClaassenLeave a Comment

250ml brown rice, cooked according to packet instructions
1 red onion, finely diced
400g cocktail tomatoes, quartered
120g mozzarella cheese, cubed
30g coriander leaves, chopped
30ml pumpkin seeds
30ml sunflower seeds

Dressing:
60ml olive oil
30ml thick, sweet soya sauce
1 clove of garlic, minced

Add the cooked and cooled rice to a large mixing bowl.
Now add the diced onion, tomato and mozzarella and give it a good mix.
Sprinkle over the coriander, pumpkin seeds and sunflower seeds and stir through. Set aside.

For the dressing:
Pour the olive oil and soya sauce into a cup and add the garlic.
Whisk the dressing with a fork until it is amalgamated.
Drizzle over the brown rice salad and give everything a very good mix.
Serve the salad at room temperature.

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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.

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Garlic Potato Puffins

October 29, 2023September 27, 2023by Karen Claassen1 Comment

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.

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Vegetable Bake

October 24, 2023September 25, 2023by Karen ClaassenLeave a Comment

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.

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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.

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Honey-Mustard Smashed Potato

October 9, 2023September 14, 2023by Karen ClaassenLeave a Comment

700g – 1kg small potatoes
45ml olive oil
60ml mayonnaise
60ml wholegrain mustard
30ml honey
5ml white wine vinegar

Preheat your oven to 200℃ and spray an oven tray with cooking spray.
Cook the potatoes until just done, but fully cooked.
Add the mayonnaise, wholegrain mustard, honey and white wine vinegar to a small bowl and stir to combine. Set aside.
Smash each potato down with a flat-bottom coffee mug and place them in the oven tray.
Drizzle the olive oil over and season with salt.
Spoon half the honey-mustard dressing on to the potatoes.
Bake in the oven for 25 minutes.
Flip the potatoes over, spoon the rest of the dressing over and bake for another 20 minutes.
Remove from the oven and serve immediately.

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Open Vegetable Pie

September 11, 2023August 30, 2023by Karen Claassen1 Comment

350g sweet potato, cut into 1-1,5cm cubes
350g potato, cut into 1-1,5cm cubes
1 small cauliflower head, 350-400g, cut into florets
45ml olive oil
3 eggs
250ml cultured buttermilk
5ml salt
100g mature cheddar cheese, grated

Preheat your oven to 170℃ and spray a 20cm x 20cm baking dish with cooking spray.
Spread the cubed sweet potato, potato and cauliflower florets on a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked but not mushy.
Set aside to cool.
Add the olive oil and eggs to a large jug and whisk together.
Pour in the buttermilk and salt and whisk until the mixture is amalgamated.
Add the grated cheese and stir through.
Place the pastry on a lightly floured surface and roll it out to a square.
Line the prepared baking dish on the bottom and sides and trim the edges.
Spoon the cooled vegetables in the pastry shell and pour the buttermilk mixture over.
Bake in the oven for 40 minutes.
Serve as a side dish or as a vegetarian main with a salad.