wat eet ons vanaand – Page 2

Turkish Flatbread/Bazlama

July 2, 2023May 7, 2023by Karen Claassen1 Comment

Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.

12,2ml instant yeast
15ml sugar
310ml warm water
190ml Greek yoghurt
30ml olive oil
10ml salt
4 x 250ml + 125ml flour + extra
60ml parsley, finely chopped

Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook.
Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy.
Now add the yoghurt, olive oil and salt and whisk together by hand.
Add the flour and parsley and turn the mixer on a low speed until the dough comes together.
If it is VERY wet you can add another 60ml of flour.
Knead the dough in the machine on a medium speed for 5 minutes.
Transfer the dough to a work surface and divide into 10 equal pieces.
Dust with flour, cover with a tea towel and allow to rest for 15 minutes.
Roll each dough portion to a 15cm diameter circle.
Brush the tops with olive oil.
Place a pan on medium-low heat and allow it to warm up.
Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil.
Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds.
The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch.
Repeat with the other breads.
Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.

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Mushroom Bourguignon

June 25, 2023June 17, 2023by Karen ClaassenLeave a Comment

2 onions, roughly chopped
1 carrot, cut into small chunks
2 cloves of garlic, minced
4 Portobello mushrooms
120g shitake mushrooms
200g mixed mushrooms
6 sprigs of thyme
150ml red wine
200ml vegetable stock
2 bay leaves
15ml tomato purée
15ml cornflour

Place a saucepan on medium-high heat, add a splash of vegetable oil and the onion and cook for 5 minutes.
Add the carrot and cook for another 5 minutes.
Add the garlic and cook for another minute.
Now add the mushrooms and thyme and cook for another 7 minutes.
Pour in the wine and cook for 2-3 minutes.
Stir in the stock, bay leaves and tomato purée.
Turn the heat down and sift the cornflour over the mixture.
Stir and cook for another 2-3 minutes until the sauce has thickened.
Season with salt and pepper.
Serve the mushroom bourguignon on mashed potato.

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Garlic Steak and Potato

May 29, 2023May 20, 2023by Karen ClaassenLeave a Comment

700g steak, sliced in to strips
80ml soy sauce
15ml + 30ml olive oil
30ml + 30ml butter
700g potato, cut into wedges
6 cloves of garlic, minced
5ml chilli flakes
5ml rosemary, finely chopped
10ml thyme, finely chopped

Add the steak strips, soy sauce, 15ml olive oil and a few grindings of black pepper to a bowl and mix through. Set aside to marinade.
Place a large cast-iron pan over medium-high heat and add 30ml olive oil and 30ml butter.
Add the potato wedges and cook for 10 minutes or so, stirring every now and then, until fork-tender.
Remove from the pan and keep aside.
Add the other 30ml butter to the same pan over medium heat and wait for it to melt.
Add the garlic, chilli, rosemary and thyme.
Drain the marinade from the steak and keep aside.
Add the steak strips to the pan and fry until browned.
Pour in the marinade and cook for a further 3-4 minutes.
Add the potato and cook until warmed through.
Check the seasoning and adjust to your liking.
Serve with a crispy salad.

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Cucumber Avo Salad

May 22, 2023May 7, 2023by Karen ClaassenLeave a Comment

500g cucumber (about half an English cucumber)
2 avocados
30ml lemon juice
2 salad onions, finely sliced
chilli flakes

Peel the cucumber in alternating strips in its length.
Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink.
Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes.
Slice the avocado in half, remove the pip and scoop out the flesh.
Cut in to 1,5cm cubes.
Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine.
Shake the cucumber pieces in the colander to get rid of any moisture.
Add to the avocado.
Add the sliced salad onions and mix again.
Now stir the salad vigorously until the avocado breaks down a bit.
Taste the salad and adjust the seasoning with salt, pepper and lemon juice.
Scatter over some chilli flakes and serve.

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Thai Green Curry

May 17, 2023May 4, 2023by Karen ClaassenLeave a Comment

45ml vegetable oil
60ml Thai green curry paste
500ml chicken stock
1 x 400g tin coconut milk
10ml fish sauce
45ml sugar
1,5ml salt
800g chicken breasts, skin removed and cubed
2 aubergines (about 450g in total), diced
a small bunch of basil leaves
30ml lemon juice

Place a saucepan over medium-high heat and add the vegetable oil.
Add the curry paste and stir-fry for 2 minutes.
Pour in the chicken stock and coconut milk and stir to dissolve the paste.
Add the fish sauce, sugar and salt.
Now add the chicken.
Turn the heat to medium-low heat so that the curry simmers lightly. Cook for 20 minutes.
Add the diced aubergine and simmer for another 15 minutes.
Taste the curry. Add more salt if necessary and also more sugar for a background sweetness.
Chop a handful of the basil leaves and add it to the curry.
Pour in the lemon juice and turn the heat to low.
Cook for 5 more minutes.
Serve the curry on a fragrant rice and scatter over some fresh basil leaves.

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Orange Glazed Carrots

May 13, 2023April 30, 2023by Karen ClaassenLeave a Comment

1kg carrots, peeled
60ml butter, cubed
grated zest of one orange
2 + 2 oranges
125ml brown sugar
30ml thyme leaves
30ml pumpkin seeds

Fill a saucepan with water, add the carrots and bring to the boil.
Cook for 5-6 minutes until almost done – the cooking time will of course depend on the size of the carrots.
Drain and pat dry with a tea towel.
Place a pan on medium-high heat, add the butter and wait for it to melt.
Now add the orange zest, 60ml orange juice and the brown sugar.
Stir until most of the sugar has dissolved.
Add the carrots to the pan and season with salt and pepper.
Cook, stirring occasionally, until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots – between 5 and 10 minutes.
Watch the carrots in the glaze and regulate the heat – they burn easily.
Peel and slice the other two oranges and arrange the slices on a serving plate. Place the carrots on top of the orange.
Drizzle over any glaze in the pan, scatter the thyme leaves and pumpkin seeds over and serve with a smile.

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Sugar Bean Soup

May 11, 2023April 30, 2023by Karen ClaassenLeave a Comment

500g brown sugar beans
1 onion, chopped
2 cloves garlic, minced
1 large/2 medium carrots, finely diced
2 leeks, finely sliced
500g beef, 1,5 – 2cm cubes
2 litres beef stock
45ml Worcestershire sauce

Soak the beans in a bowl filled with cold water for a minimum of 6 hours.
Rinse the beans and add them to a pressure cooker with enough water to cover them by 3cm. Cook for 45 minutes. (If you are cooking them in a saucepan – simmer gently for 1 – 2 hours until soft when pressed between your fingers). DO NOT ADD SALT OR ANY OTHER FLAVOURANTS AT THIS STAGE!
Place another large saucepan on a medium heat and add a splash of vegetable oil.
Add the onion, garlic, carrots and leeks and gently cook until the onion is soft and translucent.
Add the beef, season well with salt and pepper and stir-fry for 5 minutes.
Pour in the beef stock and Worcestershire sauce and bring to the boil.
Turn the heat down to a simmer and cook for 1 hour.
Drain the beans, mash them roughly and add to the beef mixture.
Simmer the soup for 30 minutes while keeping a hawk’s eye on it as it will burn easily at this stage. Stir often and regulate the temperature.
Taste the soup and adjust the seasoning.
Serve steaming hot with a fresh crusty bread.