vegetarian – Page 13 – My Whisk and I

Mediterranean Orzo

August 26, 2023August 12, 2023by Karen Claassen1 Comment

200g chorizo sausage
30ml olive oil
1 onion, chopped
2 cloves garlic, minced
1 x 400g tin of whole cherry tomato
10ml sugar
5ml salt
400g orzo pasta
400ml vegetable stock
a handful of basil leaves, chopped
parmesan cheese

Place a large pan on medium-high heat and add the olive oil and onion to it.
Fry the onion until just soft.
Add the garlic and stir-fry for one minute.
Add the tomatoes, sugar, salt and a few grindings of black pepper.
Cook for 5 minutes or so, stirring every now and then.
Add the orzo and stir through.
Pour in the vegetable stock and cook for about 10 minutes. The liquid has to reduce and the orzo should be tender when you taste it.
Scatter over three quarters of the basil and turn off the heat.
Stir through and serve with grated parmesan cheese and the rest of the basil scattered over.

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

Quick Beetroot Salad

August 23, 2023August 5, 2023by Karen ClaassenLeave a Comment

4 beets, cooked, peeled and cubed
30ml olive oil
30ml balsamic vinegar
1 small red onion, cut into thin slices
a pinch of salt
30ml chopped chives
a handful of walnut halves
50g feta cheese

Add the cubed beetroot, olive oil, balsamic, red onion and pinch of salt to a bowl and mix together.
Spoon onto a serving platter and scatter over the chives and walnuts.
Top the salad by crumbing the feta over.

Uncategorized

White Bean Soup

August 21, 2023August 2, 2023by Karen ClaassenLeave a Comment

30ml olive oil
30g butter
4 cloves of garlic, minced
3 x 400g cans of cannellini beans
500ml vegetable stock
5ml finely chopped rosemary
5ml finely chopped thyme leaves
sourdough croutons to serve

Place a saucepan on medium-high heat, add the olive oil and butter and wait for the pan to heat up.
Add the garlic and stir-fry for 1 minute.
Drain 2 of the cans of beans and add the beans to the saucepan.
Pour the third can of beans, liquid and all, into a liquidiser and blitz until smooth.
Add to the saucepan.
Pour in the stock and add the rosemary and thyme.
Grind over some black pepper and stir together.
Bring the soup to a boil, turn the heat down and simmer for 20 minutes, stirring every now and then.
Taste the soup and adjust the seasoning with salt and pepper.
Serve piping hot with freshly made croutons.

Uncategorized

Baked Burrata

August 18, 2023August 2, 2023by Karen ClaassenLeave a Comment

250ml passata sauce, store bought
200g pickled sweet peppers, in olive oil
2 burrata cheese

Preheat your oven to 200℃.
Pour the passata sauce and peppers into a small ovenproof dish.
Place the cheese in the sauce and pour over the olive oil from the sweet peppers.
Bake in the oven for 20 minutes.
Serve the burrata and sauce with crostini or fresh, crusty bread as a delicious warm starter.

Uncategorized

Bocconcini Pasta Salad

August 17, 2023August 2, 2023by Karen ClaassenLeave a Comment

500g fussily pasta, cooked and cooled
350g cocktail tomatoes, halved
60ml chopped parsley
60ml chopped basil
300g bocconcini cheese balls, halved
1 red onion, finely chopped
Dressing:
125g basil pesto
60ml olive oil
45ml red wine vinegar
15ml granulated mustard

Add the cooled pasta, tomatoes, parsley, basil, bocconcini and red onion to a large bowl and toss through.
For the dressing:
Blitz together the basil pesto, olive oil, red wine vinegar and mustard.
Pour the dressing over the salad and toss again.
Season with salt and pepper to serve.

Uncategorized

Chocolate Pudding

August 15, 2023August 3, 2023by Karen ClaassenLeave a Comment

2,5ml coffee granules
7,5ml vanilla essence
90ml sugar
30ml cocoa powder, sifted
20ml cornstarch
2,5ml salt
90ml whipping cream
2 egg yolks
375ml milk
45ml butter, cubed
80g chocolate, finely chopped

Add the coffee and vanilla to a small cup and stir together to dissolve the coffee. Set aside.
Add the sugar, cocoa powder, cornstarch and salt to a saucepan and whisk together.
Add the cream and egg yolks and whisk until incorporated. Scrape the corners of the saucepan, making sure you get all the ingredients and whisk again.
Pour in the milk and whisk once more.
Now place the saucepan over medium-high heat and cook, whisking constantly.
Keep going until the mixture has thickened and is bubbling all over the surface – it should take 5-7 minutes.
Cook for another 30 seconds and then remove the saucepan from the heat.
Add the butter and chocolate and whisk until melted and fully incorporated.
Add the coffee and vanilla and whisk to blend.
Place a sieve over a bowl and pour the mixture through.
Place a piece of plastic wrap directly on the pudding’s surface and refrigerate for 2 hours.
Whisk the pudding by hand for one minute before serving.

Uncategorized

Chimichurri Focaccia

August 14, 2023August 5, 2023by Karen ClaassenLeave a Comment

340ml lukewarm water
10g instant yeast
10ml sugar
10ml salt
20ml olive oil
500g flour
Chimichurri Sauce:
60ml olive oil
15ml red wine vinegar
60ml finely chopped parsley
2 cloves of garlic, minced
5ml thyme leaves
2,5ml salt

1 onion, sliced into 1,5cm rings

Pour the water into the bowl of a stand mixer fitted with its dough hook.
Sprinkle over the yeast and stir to dissolve. Set aside for 5 minutes.
Add the sugar, salt and olive oil to the bowl with the yeast and stir to dissolve.
Turn the mixer on a low speed and gradually add the flour.
Mix/knead on medium speed for 6 minutes.
Lightly oil a clean mixing bowl, place the dough in it and cover with a damp tea towel.
Set aside to rise for 90 minutes.

For the chimichurri sauce:
Blitz the olive oil, vinegar, parsley, garlic, thyme and salt together.

Preheat your oven to 180℃ and spray a 38cm x 23cm roasting tin with cooking spray.
Place the dough in the tin and evenly spread it out by poking your fingers down into the dough.
Randomly press the onion rings into the focaccia dough, cover with a tea towel and rest for another 15 minutes.
Drizzle the chimichurri over the dough and bake in the oven for 35 minutes.

Uncategorized

Banana Cake

August 9, 2023July 29, 2023by Karen ClaassenLeave a Comment

4 + 3 ripe bananas
125ml yoghurt
2 eggs
250ml sugar
2,5ml ground cinnamon
5ml vanilla
a pinch of salt
500ml flour
15ml baking powder
150g butter, melted
160g sugar
30ml water

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Peel 4 bananas and halve them in their length.
Arrange cut-side down in the prepared baking tin and set aside.
Peel the other 3 bananas and mash them with a fork.
Add to a bowl with the yoghurt, eggs, sugar, cinnamon, vanilla and salt.
Mix together.
Sift in the flour and baking powder and mix together until smooth. The mixture will be very stiff.
Add the melted butter and mix again until all of the butter has been absorbed into the batter. Set aside.
Add the 160g sugar and 30ml water to a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Simmer the mixture WITHOUT STIRRING until it turns a caramel colour.
Remove from the heat and pour it over the bananas in the prepared baking tin.
Now pour the batter into the tin and spread it out evenly.
Place in the oven and bake for 35 minutes.
Remove the cake and cool in the baking tin for 15 minutes.
Invert the cake on to a serving plate and cut into squares to serve.

Uncategorized

Spicy Fried Rice

August 7, 2023July 31, 2023by Karen ClaassenLeave a Comment

15g butter
15ml olive oil
1 large/2 medium onions, finely chopped
2 cloves of garlic, minced
2 carrots, finely diced
50g curry paste (I used Rogan Josh paste – use a milder paste if you are not a fan of heat!!)
30ml tomato paste
500ml cooked rice
45ml soy sauce

Place a large pan over medium-high heat and add the butter and oil.
Add the onion and fry until soft and translucent.
Add the garlic and stir-fry for one minute.
Now add the carrots and fry for another 2-3 minutes.
Add the curry and tomato paste and stir to mix through.
Add the cooked rice and stir until the rice is evenly coated.
Pour in the soy sauce and cook for 2 minutes, until the soy has been absorbed.
Serve warm.