weekend meals – Page 3 – My Whisk and I

Frittata with Potato Crisps

March 16, 2022March 16, 2022by Karen ClaassenLeave a Comment

8 eggs
62ml sour cream
200g roasted red peppers (store bought or home made)
45ml thyme leaves
140 potato crisps (chacalaka/tomato sauce/cheese and onion)
30ml butter
50-100g goats cheese

Preheat your oven to 180℃.
Crack the eggs in a large mixing bowl and whisk together.
Add the sour cream, season the mixture with salt and pepper and whisk again.
Chop the roasted peppers into chunks and add to the egg mixture.
Add the thyme leaves and all of the potato chips.
Mix everything together with a spatula.
Place an ovenproof frying pan on medium heat, add the butter and wait for it to melt.
Add the frittata mixture to the pan and stir around for a few minutes, lightly scraping the bottom of the pan.
Spread the ingredients evenly with the spatula and place the pan in the oven.
Bake for about 10 minutes, or until the frittata is set.
Dot the goats cheese on the frittata’s surface and serve warm with a side salad.

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Asparagus Pea Salad

March 11, 2022March 10, 2022by Karen Claassen1 Comment

1bunch asparagus, blanched and cooled
250ml frozen peas, blanched and cooled
1 punnet sugar snap peas, blanched and cooled

For the dressing:
1 egg yolk
5ml dijon mustard
250ml olive oil
50 grated parmesan cheese
15ml lemon juice

Add the yolk and mustard to a medium mixing bowl and whisk together.
Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left.
Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated.
Add the parmesan and lemon juice and whisk to combine. Season will salt.
Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.

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Aubergine and Halloumi Vegetable Bake

March 2, 2022March 2, 2022by Karen ClaassenLeave a Comment

4 aubergines
1 onion, chopped
8 celery sticks, chopped
2 cloves of garlic, minced
2 x 400g tins of chopped tomato
600-800g halloumi cheese
250ml olives, pitted
a bunch of thyme
a bunch of basil leaves

Preheat your oven to 190℃ and grease a 18cm x 28cm baking dish.
Cut the aubergine lengthwise into 3mm thick slices.
Pour some vegetable oil into a saucepan set over medium-high heat and fry the aubergine on both side, until golden.
Season with salt and pepper and set aside.
Add the onion, celery and garlic to the same saucepan and cook for 3 minutes.
Add the tomato and cook the sauce for 6 minutes, stirring occasionally.
Season with salt and pepper and set aside.
Cut the halloumi into sticks that are more or less 8cm x 1,5cm. You need the same amount of cheese sticks and aubergine slices.
Place a cheese stick on an aubergine slice, roll it up like a pancake and place in the prepared baking dish.
Pour the tomato sauce over the aubergine rolls and scatter the olives and thyme leaves over.
Bake in the oven for 30 minutes.
Scatter the basil leaves over the baked dish and serve warm or at room temperature.

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Oven-baked Sweet-and-Sour Chicken

July 22, 2021June 30, 2021by Karen ClaassenLeave a Comment

This is a hands-off meal that can be served with fragrant steamed rice or noodles. Leftovers are even better the next day!

9 skinless chicken breasts
125ml cornstarch
2 eggs
vegetable oil for frying

Sweet-and-sour sauce:
250ml sugar
250ml apple cider vinegar
125ml tomato sauce (ketchup)
30ml soy sauce
5ml garlic powder

Preheat your oven to 190℃ and spray an oven-proof dish or casserole of about 18cm X 28cm. Set aside.
Add all the sauce ingredients to a mixing bowl and whisk together until the sugar has dissolved. Put aside.
Cut the chicken in to 2 – 3 cm chunks, season with salt and pepper and toss together in a mixing bowl.
Sprinkle the cornstarch over the chicken and mix to coat all the pieces.
Heat about 3cm of vegetable oil in a saucepan.
Whisk the eggs in a small bowl.
Dip the chicken pieces in the egg and fry the pieces in batches, in the oil, until golden.
Place the fried chicken into the prepared oven-proof dish. Keep going until all the chicken has been fried.
Pour the sauce over the chicken and cook in the oven for 40 minutes. Give it a stir once or twice during cooking time.
Serve the sweet-and-sour chicken on steamed rice or noodles, with a sprinkling of sesame seeds.

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Butter Chicken

July 9, 2021June 25, 2021by Karen ClaassenLeave a Comment

This recipe, as the name suggests, is loaded with butter, as it was originally intended! This is no low-calorie, adapted butter chicken but the true, real, original dish!

125ml yoghurt
1 tin chopped tomato
15ml Garam massala
5ml chilli flakes
5ml mustard powder
5ml ground cumin
5ml ground coriander
5ml salt
5ml turmeric
15ml sugar
15ml lemon juice
9 skinless chicken breasts

1 onion, chopped
2 cloves of garlic, minced
125ml cream
125g butter, cubed
fresh coriander leaves

For the marinade:
Add the yoghurt, tomato, garam masala, chilli, mustard, cumin, coriander, salt, turmeric, sugar and lemon juice to a blender and blitz together.
Pour the marinade in to a large mixing bowl.
Cut the chicken breasts into cubes of 2cm X 2cm and add it to the marinade.
Stir the mixture through so that the chicken pieces are completely covered in the marinade.
Cover the bowl with plastic wrap and set aside (in the refrigerator if your kitchen is warm) to marinate for at least one hour.

Pour some vegetable oil in to a large saucepan and add the onion and garlic.
Cook over a low heat until the onion is very soft.
Add the chicken pieces and marinade to the onion mixture and bring to a simmer.
Cook the chicken for 40 minutes, stirring occasionally.
Add the cream and the cubed butter and stir until the butter has melted completely.
Garnish with fresh coriander leaves.
Serve the butter chicken with rice and naan bread.