Tag: yum

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Apple Almond Pudding

by Karen ClaassenLeave a Comment on Apple Almond Pudding
Apple Almond Pudding

5 eggs, separated
135g sugar
4 Granny Smith Apples, peeled and grated
80g almond meal
80ml flaked almonds
icing sugar to dust

Preheat your oven to 200℃ and spay a 22cm ovenproof dish with cooking spray.
Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light in colour.
Scoop the apple into a clean tea towel and squeeze the juice from it.
Add the apple to the creamed mixture and mix through.
Add the almond meal and mix on medium speed until incorporated into the batter. Set aside.
Add the egg whites to a clean mixing bowl and beat until stiff peaks form.
Fold the egg whites into the batter.
Scrape the mixture into the prepared baking dish and sprinkle the flaked almonds over.
Place the pudding in the oven and bake for 20 minutes until golden brown.
Dust the apple pudding with icing sugar and serve warm or at room temperature.

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Green Spaghetti

by Karen ClaassenLeave a Comment on Green Spaghetti
Green Spaghetti

This is a recipe from the brand new book “Cook it. Eat it. Live it.” by Jo Kenny. I was lucky enough to write a review on the book and simply cannot have enough of this delicious pasta dish! I have made a vegetarian version of Jo’s original Pea and Smoked Bacon Spaghetti.

120g spaghetti
100g smoked bacon lardons (or leave it out for a meat-free meal)
200g peas
a large bunch of fresh basil
30ml olive oil
2 cloves garlic, minced
30ml créme fraîche
20g parmesan cheese
zest of one lemon

Add the spaghetti to a large pot with boiling water and allow to cook until al-dente.
Heat a large frying pan on medium heat and cook the bacon lardons for 5 minutes.
Add the peas, basil, olive oil and garlic to a food processor, season with salt and blend until the mixture forms a smooth paste.
Add the pea and basil paste to the pan on a low heat.
Add the creme fraîche and stir on a low heat to warm through.
Drain the pasta and add it to the pan immediately.
Stir the pasta through the sauce so that is coated evenly.
Serve the pasta with the grated parmesan cheese, lemon zest and another squeeze of lemon juice.

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Chocolate Scones

by Karen ClaassenLeave a Comment on Chocolate Scones
Chocolate Scones

500g flour
190ml brown sugar
62ml cocoa powder
10ml baking powder
2,5ml salt
120g butter, cubed
220g dark chocolate, chopped
250ml cream
5ml vanilla
125ml pecan nuts, chopped
15ml cream
brown sugar for sprinkling

Preheat your oven to 220℃ and line a large baking sheet with baking paper.
Combine the flour, sugar, cocoa powder, baking powder and salt in a mixing bowl.
Add the butter and rub it into the dry ingredients with your fingers.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and stir it every now and then until completely melted.
Add the melted chocolate, cream and vanilla and lightly mix through, making sure that all dry ingredients are moistened.
Add the chopped pecan nuts.
Knead the dough 3 or 4 times by hand to bring everything together in a ball. Do not overwork the dough – scones are soft and crumbly when the dough is handled less.
Place the dough ball on the prepared baking sheet and pat it down into a 20cm diameter circle.
Cut the dough circle into 8 wedges and slightly separate them with the. blade of the knife.
Brush the top of the scones with the 15ml cream and sprinkle with brown sugar.
Bake in the oven for 20 minutes.
Remove from the oven and allow to cool completely on the baking sheet.
Serve the scones with a dollop of whipped cream.

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Quick Creamy Chicken

by Karen ClaassenLeave a Comment on Quick Creamy Chicken
Quick Creamy Chicken

250g bacon, cut into small pieces
45ml butter
83ml flour
6-8 chicken breasts
15ml garlic powder
250ml chicken stock
15ml lemon juice
250 ml cream

Place a frying pan on medium-high heat, add a very small amount of oil and fry the bacon pieces until just crispy on the edges.
Remove the bacon pieces from the pan but keep the fat and keep the pan on the heat.
Mix the flour and garlic powder together and dredge the chicken in the flour.
Add the butter to the warm pan and brown the chicken breasts on both sides – about 3 minutes per side.
Pour in the stock and allow the chicken to cook for about 8 minutes before turning and cooking for another 8 minutes.
Add the cooked bacon, lemon juice and cream to the pan, give it a stir and cook for 3-4 minutes until the sauce is thick and glossy.
Serve the chicken breast on a starch of your choice.

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Drinking Milktart

by Karen ClaassenLeave a Comment on Drinking Milktart
Drinking Milktart

When you are too impatient or lazy to make a traditional milktart but you really, absolutely, must have one……

150g sugar
45ml cornstarch
3 egg yolks
700ml + 50ml milk
7,5ml vanilla
ground cinnamon for dusting

Add the sugar and cornstarch to a mixing bowl and stir through.
Add the egg yolks and 50ml milk and mix together to make a smooth very runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium high heat and bring to a boil.
Pour the egg and milk mixture into the boiling milk in a thin stream while whisking vigorously.
Turn the heat down to medium, keep stirring and wait for the mixture to thicken.
Remove the saucepan from the heat and stir in the vanilla.
Pour the custard into cups and dust with some ground cinnamon.
Serve slightly warm.

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Vegetable Cacciatore

by Karen ClaassenLeave a Comment on Vegetable Cacciatore
Vegetable Cacciatore

The traditional Italian cacciatore is made with poultry and celebrates generosity and variety. This is my vegetarian interpretation and will feed six people when served with mashed potato or polenta.

90ml olive oil
250g button mushrooms
2 medium aubergines, diced
2 onions, diced
2 cloves of garlic, minced
3 carrots, peeled and cut into small chunks
2 medium red sweet peppers, sliced in strips
250ml dry red wine
2 x 400g tins of chopped tomato
2 x 400g tins of butter beans
250ml whole black olives
500ml vegetable stock
125ml parsley, chopped
5ml salt
black pepper

Heat the oil in a large saucepan on a high heat.
Add the mushrooms and aubergine and fry for a few minutes until browned.
Remove from the saucepan with a slotted spoon and keep aside.
Lower the heat to medium and add the onion and garlic and cook until the onion is soft.
Add the carrot and sweet peppers and fry for a minute or so.
Pour in the wine and simmer until the wine is reduced completely.
Add the tomato, beans, olives, stock and salt and simmer for 5-10 minutes, stirring occasionally.
Add the cooked mushrooms and aubergine and stir through. Simmer for a further 5 minutes.
Take the saucepan from the heat and add the parsley.
Taste the dish and adjust the seasoning.
Serve on mashed potato or polenta and a generous drizzle of olive oil.

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Pea Pesto Tarts

by Karen ClaassenLeave a Comment on Pea Pesto Tarts
Pea Pesto Tarts

This pea pesto is vibrant and fresh and makes a fabulous appetiser, snack or starter.

2 packets frozen puff pastry
1 egg, whisked with 15ml water
400g frozen peas
60ml pumpkin seeds
60ml grated parmesan cheese
60ml mint leaves, chopped
60ml basil leaves, chopped
2 cloves garlic, minced
15ml lemon juice
5ml salt
black pepper
125ml olive oil
500ml fresh ricotta (Search: Homemade Ricotta if you want to make your own)

Preheat your oven to 220℃ and line 2 baking sheets with baking paper.
Roll the puff pastry sheets lightly (just to straighten them) and cut each sheet in 6 or 8 equal pieces.
Place the pastry on the baking sheets and score a 1cm border around the edges with a butter/blunt knife.
Whisk the egg and 15ml water together and brush the pastry with the egg wash.
Bake in the oven for 10-15 minutes until done.
Remove the pastry from the oven and set aside to cool.
Fill a medium saucepan with water, season with salt and bring to a boil.
Add the frozen peas and blanch them for 1 minute.
Remove the peas with a slotted spoon to a mixing bowl and run cold water over it until cooled completely.
Add two thirds of the peas, all of the pumpkin seeds, parmesan, mint, basil, garlic, lemon juice and salt to the bowl of a food processor and blitz together.
Add the olive oil in a thin stream with the engine running.
Spoon the pesto into a bowl and add the reserved third of peas.
Stir through and taste for seasoning.
Assembly:
Spread ricotta onto each pastry square.
Top with a few dollops of pea pesto, black pepper and parmesan shavings.
Drizzle with olive oil to serve.

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Buttermilk Pannacotta

by Karen ClaassenLeave a Comment on Buttermilk Pannacotta
Buttermilk Pannacotta

This buttermilk pannacotta is delicious when served with the this tart passionfruit syrup but of course, the choice is yours and it may be served with any sauce of your choice.

250ml buttermilk
10ml powdered gelatine
450ml pouring cream
60ml sugar

Passionfruit syrup:
80ml canned passionfruit
60ml sugar
80ml water
the grated zest of one lemon

Pour about 50ml of the buttermilk into a small bowl and sprinkle the gelatine over. Set aside for 5 minutes.
Pour the remaining buttermilk, cream and sugar into a small saucepan set over low heat.
Stir the mixture until the sugar has dissolved.
Pour the gelatine mixture into this mixture and stir well.
Pour the mixture into 6 moulds with a 125ml capacity each, cover with plastic wrap and refrigerate for 3 hours until set.

For the passionfruit syrup:
Add the water and sugar to a small saucepan and place it over a low heat.
Stir the mixture until the sugar dissolves.
Simmer the syrup for 1 minute without stirring and then take it off the heat.
Add the lemon zest and passionfruit pulp.
Stir through and set aside to cool completely.

Turn the individual pannacottas out on a serving dish and drizzle with the cold passionfruit syrup to serve.

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Roasted Broccoli

by Karen ClaassenLeave a Comment on Roasted Broccoli
Roasted Broccoli

This is a delicious, healthy side dish that feeds six people.

1,5kg broccoli, cut into florets
100g butter, cubed
15ml lemon zest
15ml lemon juice
60ml dry white wine

15ml olive oil
15ml butter
1 clove garlic, crushed
125ml panic bread crumbs (or homemade breadcrumbs)
30ml thyme leaves
60ml cashew nuts, chopped
45ml parmesan cheese, grated

Preheat your oven to 200℃.
Place the broccoli in a large mixing bowl and pour enough boiling water over to cover it. Allow to stand for 2 minutes before draining.
Spread the broccoli in a roasting tin.
Add the 100g butter, lemon zest, juice and white wine to a small saucepan over medium heat.
Stir the mixture until the butter has melted.
Drizzle the sauce over the broccoli and season with salt and pepper. Set aside.

Add the oil and 15ml butter to a frying pan set over medium heat and allow the butter to melt.
Fry the garlic for one minute, while stirring it in the pan.
Add the breadcrumbs, thyme and cashews and stir around in the pan until golden.
Cool and mix through the parmesan.
Sprinkle the breadcrumb mixture over the broccoli and bake for 20 minutes.
Serve with fresh lemon.