vegetables – Page 5 – My Whisk and I

Cottage Potatoes

November 6, 2022November 5, 2022by Karen ClaassenLeave a Comment

6 large potatoes
15ml vegetable oil
500g beef mince (ground beef)
1 onion, chopped
2 cloves of garlic, minced
15ml tomato paste
15ml flour
30ml Worcestershire sauce
250ml beef stock
45ml butter
1,2ml nutmeg

Preheat your oven to 180℃.
Wash the potatoes and bake them in the oven until cooked. Remove and set aside.
Heat the oil in a large saucepan set over medium-high heat.
Add the beef and cook until golden brown and any liquid has evaporated.
Add the onion, garlic and tomato paste and cook for a few minutes while stirring.
Sprinkle with the flour and add the Worcestershire sauce and beef stock.
Bring to the boil while stirring.
Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water.
Season the beef with salt and pepper and set aside.
Turn your oven up to 220℃.
Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin.
Place the potato flesh in a bowl and mash until smooth.
Add the butter and nutmeg and mix through. Season with salt and pepper.
Spoon the mashed potato into a piping bag.
Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef.
Place the potatoes in a baking dish and bake in the oven until warm and golden on top.
Serve with a fresh salad.

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Cauliflower Cake

November 1, 2022by Karen Claassen1 Comment

1,3kg cauliflower (about 2 heads)
80g parmesan cheese, finely grated
90g cornstarch
2 eggs
200g smoked bacon, cut into 1cm pieces
200g mozzarella cheese, grated
60ml dried breadcrumbs

Preheat your oven to 180℃ and prepare a 22cm loose-bottom cake tin by spraying it with cooking spray and sprinkling the bottom and sides with breadcrumbs.
Set a large saucepan with salted water over high heat and add the cauliflower florets. Cook until very soft.
Drain the cauliflower, making sure that you get rid of as much moisture as possible and add it to a mixing bowl.
Add the parmesan cheese, cornstarch and eggs and season with salt and pepper. Mix well.
Fry the bacon pieces until slightly crispy on the edges.
Now spoon half the cauliflower mixture into the prepared cake tin and spread it evenly.
Add half the grated mozzarella, the bacon and the other half of the mozzarella.
Spoon in the rest of the cauliflower mixture and even it out.
Sprinkle the top with the dried breadcrumbs and drizzle some olive oil over the cake.
Bake for 30 minutes.
Stand the cauliflower cake for 15 minutes before unmoulding it to serve.

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Fondant Potato

October 27, 2022October 27, 2022by Karen ClaassenLeave a Comment

Fondant potatoes are delicious but quite cheffy to make… I have taken out the chewiness without compromising on any taste. Less fiddling and a delicious, stress-free side-dish!!

45ml vegetable oil
5 large or 10 medium potatoes
45g butter
a handful of thyme
250ml chicken/vegetable stock

Preheat your oven to 200℃.
Peel the potatoes and slice off the rounded ends. Now half the potato so that you have 2 cylinders off at least 4cm in height when they stand on a flat/cut side. (not more than 5cm)
Place a cast iron pan on medium-high heat and add the vegetable oil.
Arrange the potatoes, flat side down in the pan and cook until golden – about 6 minutes.
Flip them around onto the other flat side and brown this side as well – about 6 minutes.
Add the butter to the pan and allow to melt.
Add the thyme (be careful it will spit!) and baste the potato with the butter.
Pore the stock around the potatoes and season with salt and pepper.
Place a lid on the pan and bake in the oven for 35 minutes.
Check that the potatoes are tender by inserting a sharp knife – if not, bake another 5 minutes.
Sprinkle with salt and fresh sprigs of thyme and serve immediately.

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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.

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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.

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Sesame Cauliflower

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

1 head of cauliflower (about 650-700g), cut into florets
125ml bread flour
190ml water
310ml panko breadcrumbs

Sauce:
Slurry: 30ml cornstarch and 30ml water
45ml soy sauce
15ml lemon juice
60ml honey
15ml sesame oil
2,5ml ground ginger
250ml water

3 stalks of green onion, sliced
a handful of sesame seeds

Preheat your oven to 220℃ and line a baking sheet with baking paper.
Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside.
Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth.
Add the breadcrumbs to another bowl.
Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs.
Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.

For the sauce:
Prepare a slurry by whisking the cornstarch and water together. Keep aside.
Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together.
Pour in the slurry while whisking continuously.
Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then.
Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce.
Serve with a scattering of green onions and sesame seeds.

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Stuffed Sweet Peppers

July 28, 2022June 22, 2022by Karen ClaassenLeave a Comment

250ml orzo pasta
6 sweet peppers
200ml olive oil
2 cloves garlic, minced
2 onions, finely chopped
4 zucchini, diced
50g pine nuts, toasted
50g feta cheese, crumbled
50g black olives, pitted and chopped
250ml chopped tomato

Preheat your oven to 180℃.
Cook the orzo pasta according to packet instructions and keep aside.
Cut the tops off the peppers so that you have a “lid”. Scoop out the insides with a teaspoon and sprinkle with salt and pepper.
Place the peppers in an ovenproof dish and set aside.
Heat 100ml olive oil in a frying pan, add the garlic, onion and zucchini and cook gently for 10 minutes.
Add the cooked orzo, pine nuts, feta cheese, olives and tomatoes and stir through.
Spoon the mixture into the peppers and pour over the remaining olive oil. You may place the tops which you cut off onto the peppers.
Bake in the oven for 35 minutes.
Serve warm or at room temperature.

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Yoghurt Beetroot Salad/Pantzarosalata

July 15, 2022June 17, 2022by Karen ClaassenLeave a Comment

This Greek beetroot salad is refreshing, earthy, creamy and crunchy – all at the same time!!

600g beetroot
45ml olive oil
zest and juice of 1 lime
2 cloves of garlic, minced
10ml red wine vinegar
30ml parsley, chopped
320g yoghurt
50g pistachio nuts, chopped

Preheat your oven to 180℃.
Wash the beetroot and wrap each individually in aluminium foil. Bake for one hour and then allow to cool.
Peel the cooked beetroot and cut into small dice. Set aside.
Add the olive oil, lemon zest and juice, garlic and red wine vinegar to a mixing bowl and whisk together.
Add the diced beetroot and parsley and season with salt and pepper.
Add the yoghurt and half of the chopped pistachio and gently mix through.
Scatter the rest of the nuts over the salad and serve.

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Asparagus Gratin

May 30, 2022May 24, 2022by Karen ClaassenLeave a Comment

1 large bunch of green asparagus
80ml cream
5ml wholegrain mustard
5ml flour
2 cloves garlic, minced
2,5ml salt
black pepper
80ml Panko breadcrumbs
250ml mature cheddar cheese, grated

Set your oven rack in the middle of the oven and preheat the oven to 200℃.
Parboil the asparagus in salted water for 2 minutes.
Remove from the heat, drain and plunge the asparagus into ice cold water for a minute. Drain on kitchen paper.
Arrange the asparagus in a gratin (any ovenproof) dish and set aside.
Stir the cream, mustard, flour, garlic and half the grated cheese together and season with salt and pepper.
Pour the mixture over the asparagus and top with the breadcrumbs and the remaining cheese.
Bake for 12 minutes.
Increase the oven temperature and grill until golden brown – about 2 minutes.
Serve immediately.

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Vegetable Korma

May 18, 2022May 15, 2022by Karen ClaassenLeave a Comment

30ml sunflower oil
30ml butter (or extra oil for vegan)
1 onion, chopped
10ml ground ginger
1 stick cinnamon
5ml ground turmeric
5ml ground coriander
5ml ground cumin
5ml medium-hot curry powder
5ml dried chilli flakes
2 cloves garlic, minced
15ml sugar
2 x 400ml cans coconut cream
250ml cashew nuts, finely chopped
400g butternut, cut into 2cm cubes
1 x 400g can chickpeas, drained
200g baby spinach, roughly chopped
250ml frozen peas
fresh coriander to serve

Place a large saucepan over medium heat and add the oil and butter.
Add the onion and stir-fry it until translucent.
Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring.
Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat.
Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth.
Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn.
Stir in the chopped spinach and peas and stir through.
Adjust the seasoning according to taste.
Garnish the curry with fresh coriander and serve it with jasmine rice.