Tag: yum

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Mushroom Chicken

by Karen ClaassenLeave a Comment on Mushroom Chicken
Mushroom Chicken

1,5 – 2 litre chicken stock
9 chicken breasts, skin removed
700g mixed mushrooms, sliced
30ml sunflower oil
30ml butter
45ml thyme leaves
2 cloves garlic, minced
80ml cream
salt and pepper

Pour the chicken stock into a large saucepan and bring to a simmer.
Cut the breasts into 5-6 pieces and add it to the stock.
Cook the chicken until most of the liquid has evaporated and then break up the cooked chicken pieces with a wooden spoon.
Set a frying pan over high heat and add the oil and butter to it.
Fry the mushrooms for about 7 minutes, until it has caramelised and has a beautiful golden colour.
Turn the heat down to medium-low and add the thyme leaves and garlic. Stir around for a minute or so.
Now add the cream to the mushrooms and stir through.
Spoon the mushroom mixture into the saucepan with the cooked chicken, turn up the heat and simmer gently for 5 minutes.
Season the chicken with salt and pepper.
The meat should now be creamy and fragrant. If you find it has too much liquid, simmer it for a while longer so that the liquid evaporates.
Serve the chicken on couscous, rice or quinoa.


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Poached Pears with Chocolate and Red Wine Sauce

by Karen ClaassenLeave a Comment on Poached Pears with Chocolate and Red Wine Sauce
Poached Pears with Chocolate and Red Wine Sauce

This is a rich, thick, dark and indulgent chocolate sauce where the wine is the star of the show. Choose a wine you enjoy drinking …
I use a good, full bodied Merlot, but the choice is yours.


750ml red wine (Merlot)
250ml water
10ml vanilla
250ml sugar
2 slices orange peel
2 star anise
4 cloves
1 cinnamon quill
6 firm, ripe pears

Select a saucepan that is large enough for the pears to fir snugly but still be submerged in the liquid, even if they have to lie flat.
Add all the ingredients, except the pears, to the saucepan and bring to a gentle simmer while stirring to dissolve the sugar.
Now peel the pears and gently lower them into the poaching liquid.
Turn the heat down to medium-low and poach the pears for 25 minutes. Rotate each pear every 5 minutes.
Turn off the heat and allow the fruit to cool in the liquid.
Remove the pears from the liquid once it is room temperature.
Strain the mixture through a sieve but reserve the poaching liquid.

Chocolate and Red Wine Sauce:
190ml cream
190ml poaching liquid from the pears
15ml cocoa powder
125ml sugar
240g chocolate, chopped
60g butter, cubed
a pinch of salt

Add the cream, poaching liquid, sifted cocoa powder and sugar to a small saucepan.
Set the saucepan over medium heat and stir to dissolve the sugar.
Bring the mixture to a simmer and whisk for 5 minutes while simmering.
Remove the saucepan from the heat.
Add the chopped chocolate, butter and pinch of salt and whisk until smooth. (If the sauce cools and becomes too thick, thin it down by gently reheating it).
Place the pears on a serving dish and pour over some chocolate sauce to serve.

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Vegetable Korma

by Karen ClaassenLeave a Comment on Vegetable Korma
Vegetable Korma

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.

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Crustless Milktart

by Karen ClaassenLeave a Comment on Crustless Milktart
Crustless Milktart

30g butter
200g sugar
5 eggs, separated
140g self-raising flour
a pinch of salt
1 litre milk
5ml vanilla
ground cinnamon for dusting

Preheat your oven to 180℃ and spray 2 x 22cm tart dishes with cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream together until pale and fluffy.
Add the egg yolks one at a time with the engine running. Scrape the mixture down a few times during mixing.
Sift the flour and salt together and add spoonfuls to the mixture until everything is incorporated.
Turn the mixer to its lowest speed and drizzle in the milk.
Add the vanilla and mix through. Set aside.
Add the egg whites to a clean mixing bowl and beat until it reaches stiff peaks.
Add the stiff whites to the batter and fold it into the mixture.
Scoop the batter into the two prepared tart dishes and bake for 40 minutes.
Remove the milk tarts from the oven and sift over the ground cinnamon while the tarts are warm.
Allow the milk tart to cool completely before serving.

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Haddock Pie

by Karen Claassen4 Comments on Haddock Pie
Haddock Pie

2 eggs
6 large potatoes, peeled and diced
a pinch of nutmeg
120g butter, cuber
200g frozen peas
1 onion, chopped
2 carrots, finely chopped
250ml cream
80g cheddar cheese, grated
15ml lemon juice
5ml granulated mustard
62ml parsley, chopped
500g haddock, cut into 2cm x 2cm pieces

Preheat your oven to 220℃.
Boil the eggs for 7 minutes, peel and quarter them and set aside.
Cook the potato until soft. Drain, mash and add a pinch of nutmeg.
Add the butter and mix through until the butter has melted and it is incorporated into the potato.
Taste the potato and season with salt. Set aside.
Measure the frozen peas into a mixing bowl and fill the bowl with boiling water.
Stand the peas for 1 minutes, drain and set aside.
Pour some oil into a saucepan set over medium heat.
Add the onion and carrot and cook for 5 minutes.
Add the cream and bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat.
Add the cheese, lemon juice, mustard, parsley, peas and fish and stir to mix.
Scoop the mixture into a 18cm x 28cm ovenproof dish and arrange the eggs on top.
Finally spread the mashed potato on top and bake for 30 minutes.
Serve the pie piping hot.

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Pistachio Chocolate Brownies

by Karen ClaassenLeave a Comment on Pistachio Chocolate Brownies
Pistachio Chocolate Brownies

380g soft butter
320g chocolate, chopped
6 eggs
15ml vanilla
500g sugar
230g flour
5ml salt
300g pistachio nuts, roughly chopped

Preheat your oven to 180℃ and line an oven tray with aluminium foil.
Melt the butter and chocolate together over a very low heat.
Take from the heat and allow to stand for 10 minutes so that it cools down slightly.
Add the eggs, sugar and vanilla to a mixing bowl and beat with an electric whisk until the sugar has dissolved.
Now beat the egg mixture into the chocolate mixture.
Add the flour, salt and nuts and mix through.
Pour the batter into the prepared baking tray and bake for 30 minutes.
The top should be dried and pale and the middle still dark and gooey!!
Enjoy as is or serve slightly warm with vanilla ice cream.


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Dutch Crumb Pie/Kruimelvlaai

by Karen ClaassenLeave a Comment on Dutch Crumb Pie/Kruimelvlaai
Dutch Crumb Pie/Kruimelvlaai

Although a kruimelvlaai is often made with a sweet pie crust the traditional version calls for a yeasted pastry and it is soooo worth it! This is a delicious tart – a creamy, smooth custard filling in a slightly chewy pastry with a crunchy streusel on top!!

Pie Crust:
150ml milk, tepid
50g butter
250g flour
10g dry yeast
35g sugar
a pinch of salt
5ml vanilla

Filling:
1l milk
80g cornstarch
150g sugar
3 eggs
10ml vanilla

Streusel:
100g butter
175g flour
75g sugar
5ml vanilla
a pinch of salt

For the filling:
Pour the milk into a saucepan and bring it to a boil.
Mix the cornstarch and sugar in a large mixing bowl.
Add the eggs and whisk well.
Take the milk from the heat and pour a third of it on the egg mixture while whisking constantly.
Now pour this mixture back into the saucepan with the remaining milk while whisking away.
Turn the heat down to medium and keep whisking until the mixture thickens and comes to a boil.
Take the saucepan from the heat, add the vanilla and mix through.
Pour the mixture into a mixing bowl, place a layer of plastic wrap directly on to the surface and leave to cool completely.

For the pie crust:
Warm the milk until tepid and add the butter to melt.
Add the flour, yeast, sugar, salt and vanilla to a mixing bowl and make a well in the middle.
Pour the liquids into the well, mix with a fork to bring the pastry together and knead the dough by hand for 3 minutes, until smooth. You may add small amounts of flour to get the dough to the consistency where it can be kneaded.
Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise for one hour.
Spray a 24cm tart tin with cooking spray.
Roll the dough into a circle of about 28cm in diameter and line the bottom and sides of the tart tin.
Place in a warm spot.

For the streusel:
Add the butter and flour to a mixing bowl and rub it together until it resembles course breadcrumbs.
Add the sugar, vanilla and salt and rub with your fingers to mix through.

Preheat your oven to 200℃.
Pour the cold filling into the prepared crust and smooth the top.
Sprinkle the streusel over the filling in an even layer.
Bake the pie for 45 minutes.
Take the baked pie from the oven and allow it to cool.
Serve generous slices with a cup of coffee.

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Mustard Soup/Mosterd Soep

by Karen ClaassenLeave a Comment on Mustard Soup/Mosterd Soep
Mustard Soup/Mosterd Soep

Traditional Amsterdammers will insist that this soup be made with Groninger mustard but any good quality granulated mustard is perfect for this delicious soup. Serve it with fresh bread and extra fried bacon. Serves 4.

2 leeks, rinsed and sliced
1 onion, chopped
2 large potatoes, cut into small chunks
1 clove garlic, minced
50g flour
1 litre vegetable/chicken stock
62ml cream
30ml Groninger/granulated mustard
salt and pepper

Pour enough oil into a saucepan to cover the bottom and place on medium-high heat.
Add the leeks, onion and potato and cook until the leeks are soft. Stir often.
Add the garlic and fry for another minute.
Sprinkle the flour over the vegetables and stir-fry for another minute.
Pour in the stock and bring the soup to a boil.
Turn the heat down and simmer until the potatoes are very, very soft.
Blitz the mixture with a stick blender/liquidiser until completely smooth.
Add the cream and mustard and stir through.
Simmer the soup on a low heat for 15 minutes, stirring every now and then.
Add the bacon to a non-stick frying pan and cook until slightly crispy. Drain on kitchen paper.
Season the soup with salt and pepper.
Serve the soup piping hot with extra bacon scattered on top.

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Dutch Beer Dip

by Karen ClaassenLeave a Comment on Dutch Beer Dip
Dutch Beer Dip

15ml butter
15ml flour
2,5ml mustard powder
125ml beer
125ml cream cheese
125ml grated Dutch cheese (or cheddar)

Add the butter to a small saucepan over a low heat. Stir until the butter has melted.
Add the flour and cook for 30 seconds while stirring.
Add the mustard powder and stir through.
Pour in the beer in a thin stream while whisking constantly.
Turn the heat to low, stir in the cream and add the cheese.
Stir until completely melted and incorporated as a sauce.
Serve the sauce as a dip with vegetable sticks, pretzels or bread sticks.