vegetarian – Page 33 – My Whisk and I

Blueberry Quickbread

February 28, 2022February 27, 2022by Karen ClaassenLeave a Comment

250ml wholewheat flour
250ml cake flour
250ml blueberries
125ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
250ml buttermilk
zest of 1 lemon
1 egg
62ml vegetable oil
5ml vanilla

Preheat your oven to 180℃ and line a 23cm x 13cm loaf tin with baking paper.
Add the two flours to a mixing bowl and stir to mix with a spatula.
Place the blueberries in a separate bowl and sprinkle 4 tablespoons of the flour over the fruit. Mix through so that the blueberries are coated with flour. Set aside.
Add the sugar, baking powder, bicarbonate of soda and salt to the flours and stir through.
Add the buttermilk, lemon zest, egg, oil and vanilla to a wide-mouthed jug and whisk together.
Pour the liquids into the dry ingredients and stir together until all the flour has been incorporated and you are left with a shaggy, wet batter.
Add the blueberries and stir through.
Scrape the batter into the prepared loaf tin and pat it into the corners.
Bake for 50 minutes or until a toothpick inserted into the bread, comes out clean.
Allow the loaf to cool in the pan for 15 minutes.
Remove the bread from the tin and allow to cool completely on a cooling rack.
Slice to serve.

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Panzanella (Italian Bread Salad)

February 25, 2022by Karen ClaassenLeave a Comment

This is without doubt my favourite salad! If you are a fan of tomato, this is a must-try.

4 x 2cm thick slices of sourdough bread
6-8 fresh, ripe tomatoes at room temperature
half a cucumber
1 small red onion
2 cloves garlic, minced
125ml olive oil
60ml balsamic vinegar
juice of 1 lemon
a bunch of fresh basil leaves

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Cut the sourdough slices into cubes of 1,5 – 2cm.
Spread the bread cubes on the prepared baking sheet and liberally drizzle with olive oil and season with salt.
Place in the oven for 20-30 minutes, until the bread is golden and crisp.
Remove from the baking sheet and set aside to cool.

Dressing:
Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you preserve all of the tomato’s juice.
Add the tomato and the juice to a small mixing bowl.
Chop the onion as finely as you can, mince the garlic and add to the tomato.
Now add the olive oil, balsamic vinegar and lemon juice.
Mix these ingredients together and seasonal with salt and pepper. Make adjustments according to your liking.

Slice the remaining 3-4 tomatoes into chunks and place in a large mixing bowl.
Cut the cucumber into chunks and add that as well.
Pour the dressing over the tomato and cucumber and mix through.
Scatter the croutons and basil on top of the salad and mix through.
Transfer to a serving platter.

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Caramelised Onion Dip

February 24, 2022February 23, 2022by Karen ClaassenLeave a Comment

This dip is delicious with veg, potato chips, breadsticks and even on a slice of sourdough. Yields about 500ml.

1 batch Caramelised Onions (search on this blog)
250ml greek yoghurt
125ml mayonnaise
2,5ml garlic powder
fresh, chopped herbs
salt to taste

Mix all ingredients together.
Store leftover dip covered in the refrigerator.

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Savoury Fig Galette

February 23, 2022by Karen ClaassenLeave a Comment

When it comes to a galette the success thereof is often determined by the pastry! But then again, if you do not have the time to make the pastry it can be equally successful if you replace the homemade pastry with a store bought short crust pastry. I include the recipe for a classic flaky pastry and would highly recommend that you try it when the time is right…..

Classic Flaky Pastry

65g bread flour
150g cake flour
3,5ml salt
105g butter, cubed
35g shortening, cubed (you may replace this with butter)
70ml ice cold water

Add the bread flour, cake flour and salt to the bowl of a food processor and pulse to mix.
Add the cubed butter and shortening and pulse until the mixture forms tiny clumps, the size of lentils.
Keep the engine running and slowly drizzle in half of the water. Now keep adding very small amounts of water until the pastry JUST comes together.
Wrap the pastry in plastic and refrigerate for 1 hour.

For the galette:

1 batch Classic Flaky Pastry or short crust pastry
250g cream cheese
1 batch Caramelised Onions (search the recipe on this blog)
12 fresh figs
12 bocconcini balls or other soft cheese
olive oil
Balsamic vinegar
thyme
1 egg yolk

Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Roll the pastry to a 30cm circle and mark a 5cm border on the outside edges.
Place the pastry on the prepared baking sheet.
Spread the cream cheese evenly on the pastry, keeping the border clear.
Spoon the caramelised onion on the cream cheese and spread it evenly.
Cut 2 slits down the centre of each fig (or half/quarter each) and arrange onto the caramelised onion.
Now arrange the bocconcini on and between the figs, drizzle the galette with olive oil and balsamic vinegar and scatter over the thyme.
Fold the clear border of the pastry up/over the figs.
Whisk the egg yolk and 15ml water together and evenly brush a thin layer onto the pastry.
Bake the galette in the oven for 40 minutes.
Remove from the oven and drizzle with more balsamic vinegar before setting aside to cool down slightly.
Serve the fig galette at room temperature.

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Caramelised Onions

February 22, 2022February 22, 2022by Karen ClaassenLeave a Comment

When onion is caramelised to perfection it has a rich flavour and makes a great accompaniment to cold meats, patés, terrines and even a base for savoury tarts. This recipe yields about 500ml of caramelised onions that will keep for 2-3 days in the refrigerator.

30ml butter
15ml vegetable oil
5 large onions, sliced
a pinch of salt
30ml brown sugar
45ml balsamic vinegar

Heat the butter and oil in a large frying pan over low heat.
Add the sliced onions and a generous pinch of salt and cook for 20 minutes. Stir the onions once or twice to prevent them from catching but not too often as it will prevent the caramelisation process.
Add the sugar and balsamic once the onions are soft and golden in colour.
Cook over a low heat for another 10-15 minutes.
Stir occasionally until the onions are sticky and caramelised.

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Chocolate Tofu Cheesecake

February 21, 2022by Karen ClaassenLeave a Comment

Base:
160ml peanut butter
60ml golden syrup
160ml desiccated coconut

Filling:
200g chocolate (70% cocoa), chopped
500g tofu, room temperature
160ml brown sugar
30ml cocoa powder, sifted
22,5ml cornstarch

Preheat your oven to 160℃ and line a 22cm cake tin with baking paper.
Add the peanut butter, syrup and coconut to a mixing bowl and stir together.
Spoon the mixture into the prepared cake tin and press evenly over the base of the tin.
Place the cake tin in the oven and bake for 10 minutes. Remove and set aside.

Add the chopped chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt.
Remove from the heat once it is smooth and put to the side to cool slightly.
Add the tofu, brown sugar, cocoa powder, cornstarch and melted chocolate to the bowl of a food processor.
Blitz together until smooth – scrape the mixture down once or twice.
Pour the tofu mixture over the base and bake for 30 minutes, until set.
Remove the cheesecake from the oven and allow it to cool for 1 hour.
Place the cheesecake in the refrigerator for 2 hours before serving.

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Basting Sauce for Grilled Vegetables

February 15, 2022February 15, 2022by Karen ClaassenLeave a Comment

Whether you choose to cook your vegetables on an open fire or in roast them in the oven , this is the sauce to boost that flavour and have everyone coming for seconds!

30ml butter, melted
15ml vegetable oil
15ml wholegrain mustard
20ml lemon juice
30ml thyme leaves
1ml salt

Add all the ingredients to a small mixing bowl and whisk together.

Flame grill:
Place your selection of vegetables on the griddle over medium hot coals.
Baste and turn the veg every 1-2 minutes for about 12 minutes in total – this of course depends on the veg you chose!
Remove from the heat and serve as a side.

Oven roasting:
Preheat your oven to 200℃ and place your selection of vegetables on a roasting tray.
Liberally baste the veg with the sauce and place in the oven for 7 minutes.
Open the oven and baste and turn the vegetables before roasting for another 5-7 minutes more, depending on the vegetables you have chosen to roast.
Serve immediately.

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Roasted Cauliflower Salad

February 10, 2022by Karen ClaassenLeave a Comment

This is my adaptation of the delicious Donna Hay salad with roasted cauliflower. Serves 4 as a main.

For the avocado dressing:
half an avocado (taken from the 2 avocados you need for the salad)
125ml greek yoghurt
15ml lemon juice
60ml water

Add all the ingredients to a mixing jug and blitz together with a stick blender.
Season to taste and set aside.

For the salad:
1kg cauliflower florets
2 x 400g chickpeas, drained and rinsed under cold water
60ml olive oil
5ml salt
2 avocado pears, halved and sliced
12 radishes
a handful of mint leaves

Preheat your oven to 220℃ and line a large baking tray with baking paper.
Arrange the cauliflower and chickpeas on the lined baking tray and drizzle with the oil.
Sprinkle the harissa and salt over.
Roast for 20 minutes, until golden brown.
Spoon the cauliflower and chickpeas onto a serving platter and top with the avocado slices, radishes and mint leaves.
Drizzle the salad with the avocado dressing and serve.

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Nut Butter Energy Bars

February 9, 2022February 9, 2022by Karen ClaassenLeave a Comment

These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.

500ml rice crispies/puffed rice
125ml sunflower seeds
125ml pumpkin seeds
125ml peanut butter
30ml coconut oil, melted
62ml honey
5ml honey
160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice

Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang

Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl.
Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix.
Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!!
Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”.
Place in the refrigerator.

Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water.
Allow the chocolate to melt completely before removing it from the heat.
Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours.
Remove from the baking tin by lifting the paper overhang and slice into squares.

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Korean Pancakes

February 8, 2022February 8, 2022by Karen ClaassenLeave a Comment

These pancakes are a delicious snack, light lunch or canapé. The recipe yields two pancakes which is enough for one person or a snack for two sharing. Savoury and crispy has never tasted as good!!

Dipping sauce:
30ml soy sauce
15ml vinegar
5ml honey
5ml sesame oil
2,5ml sesame seeds

Mix all the ingredients together and set aside.

For the pancakes:
250ml zucchini, cut into stick not wider than 4mm (or grated if you do not want to do the cutting!)
190ml flour
30ml cornstarch
1 clove garlic, minced
2,5ml salt
1 egg
190ml ice cold water
about 60ml vegetable oil

Cut the zucchini into sticks no thicker than 4mm.
Mix the flour, cornstarch, salt, garlic and egg together in a mixing bowl.
Drizzle in the water while whisking continuously, to form a smooth batter.
Heat about 30ml of vegetable oil in a frying pan over medium heat.
Arrange half the zucchini in the pan and spread it out evenly.
Pour half the batter over the zucchini sticks and leave to cook for 4 minutes.
Flip the pancake and cook for another 3-4 minutes until golden and crispy.
Remove the pancake from the pan, slice into chunks and serve with the dipping sauce.