yum – Page 53 – My Whisk and I

Vanilla Sheet Cake with Coconut Chocolate Ganache

October 15, 2021by Karen ClaassenLeave a Comment

This is a delicious sheet cake with a wonderful fine crumb and the chocolate ganache dresses it up for any occasion!

For the cake:

330g butter, room temperature
550g granulated sugar
5 eggs
5ml vanilla
660g flour
2,5ml + 1,2ml baking powder
1,2ml salt
250ml milk

Preheat your oven to 180℃ and line 27cm X 37cm X 5cm cake tin (I use a roasting tin) with baking paper.
Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on a high speed until pale and fluffy.
Turn the mixer to medium speed and add the eggs one at a time, giving each egg time to incorporate into the mixture.
Add the vanilla.
Sift the flour, baking powder and salt together in a bowl.
Turn the mixer to a low speed and add the flour mixture and milk alternately.
Scrape the batter into the prepared baking tin and place it in the oven to bake for 40 minutes.
Cool the cake on a cooling rack until completely cold and slice into squares.

For the Coconut Chocolate Ganache:
180g white coconut chocolate OR white chocolate and a handful of roasted coconut flakes
120ml cream

Chop the chocolate finely and add the chocolate and cream to a heatproof bowl set over a saucepan with simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture is silky smooth.
Now take the bowl from the heat and stir the ganache.
Drizzle the ganache over the cake slices while still slightly warm.
Decorate with roasted coconut flakes.

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Aperol Gin Cocktail

October 14, 2021October 13, 2021by Karen ClaassenLeave a Comment

This is a deliciously refreshing drink on a hot day and easy to make at home. Serve it for your next aperitivo hour in true Italian style!

30ml Aperol
30ml gin
30ml lime juice
30ml simple syrup
60ml soda water

Add the Aperol, gin, lime juice and simple syrup to a cocktail shaker.
Add 3 ice cubes and shake the mixture for about 1 minute.
Pour the contents into a glass and top with soda water.
Garnish with edible flower ice cubes before serving.

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Sweet-and-Sour Pork Chops

October 12, 2021by Karen ClaassenLeave a Comment

These pork chops are so easy to make and really delivers on taste! Serve them on noodles, rice or mashed potato.

83ml sugar
83ml apple cider vinegar
45ml pineapple juice (from the canned pineapple)
45ml tomato sauce (ketchup)
5ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water

1 onion, sliced
2 cloves of garlic, minced
15ml fresh ginger, grated
half each of a red, green and yellow bell/sweet pepper, sliced
1 tin of pineapple pieces

6 pork chops

Preheat your oven to 180℃.
Add the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy and cornstarch to a mixing bowl and stir to mix together.
Add the water, stir through and set aside.

Put a cast-iron pan (skillet) on medium heat and add a dash of vegetable oil.
Add the onion, garlic, ginger and sweet pepper and fry for 4 -5 minutes.
Add the pineapple pieces and pour the sauce into the pan with the onion mixture.
Reduce the heat and gently simmer for 5 minutes.

Warm another pan on medium-high heat and brown the chops, about 2-3 minutes per side.
Immediately place the fried pork chops in the sauce. Keep going until you have browned all the chops.
Cover the pan with the chops and the sauce and place in the oven for 25 minutes.
Scatter some sesame seeds and coriander leaves over before serving on rice, noodles or mashed potato.

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Flower Jellies

October 11, 2021October 10, 2021by Karen ClaassenLeave a Comment

These pretty flower jellies can be served as a light dessert or as a palate cleanser. The wine may be replaced with grape or any other clear juice.

6 eggs
edible flowers
10ml powdered gelatine
45ml cold water
45ml sugar
150ml very hot water
75ml white wine or clear fruit juice

Poke a hole in the bottom of the eggs and pour out the insides. Thoroughly wash the inside of the shells and wipe dry.
Push the edible flowers inside the empty shells.
Pour 45ml water into a bowl and sprinkle the gelatine on top. Set aside to bloom for 5 minutes.
Add the sugar to the gelatine and pour in the hot water. Stir the mixture until the sugar and gelatine has dissolved completely.
Set aside to cool for a few minutes and then add the white wine. Mix well and allow to cool to room temperature.
Pour the gelatine mixture into the egg shells and refrigerate until firm. (about 6 hours)
Peel the egg shell away and serve the flower jellies.

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Milk Chocolate Brownies

October 7, 2021October 7, 2021by Karen ClaassenLeave a Comment

These brownies are fudgy and chocolatey and all things fabulous and delectable! Easy to make and keeps well in a sealed container for 3 – 4 days.

125g butter, cubed
120g +120g milk chocolate
375ml brown sugar
15ml vanilla
2 eggs
250ml + 62ml flour
15ml cocoa powder
2,5ml salt
1,2ml baking powder

Preheat your oven to 180℃ and line a 20cm X 20cm X 5cm cake tin with baking paper.
Add the butter to a heatproof bowl.
Break the chocolate into pieces and add it to the butter.
Set the bowl over a saucepan with simmering water and allow to melt.
Remove the bowl from the heat and stir the mixture to amalgamate. Set aside, stirring every now and then, to cool until lukewarm.
Add the sugar and vanilla to the chocolate mixture and stir through.
Add the eggs one at a time and beat well with a hand whisk. You want a glossy, smooth mixture.
Sift the flour, cocoa powder, salt and baking powder together and add it to the chocolate mixture. Mix through.
Chop the remaining 120g milk chocolate in to chunks the size of peas.
Stir the chocolate into the brownie mixture.
Scoop the batter into the prepared baking tin and bake for 30 minutes.
Remove from the oven and cool completely before slicing it into 16 squares.
The brownies keep well in a sealed container for 3 – 4 days.

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Curry Ice Cream

October 5, 2021October 5, 2021by Karen ClaassenLeave a Comment

I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!

500ml cream
1 X 385g can of condensed milk
15ml mild curry powder
5ml ground cinnamon
15ml ground turmeric
yellow food colouring
cinnamon quills (sticks) to decorate
sugar cones or bowls

Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment.
Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice!
Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks.
Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap.
Place in the freezer for at least 6 hours.
Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.

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Chocolate Rolls

October 4, 2021October 3, 2021by Karen ClaassenLeave a Comment

These rolls are a cheat’s version of the French pain au chocolat – less work and equal taste. Makes 12 rolls.

325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg
80g chocolate, chopped
Eggwash: 1 egg + 15ml water, whisked together

Spray a 12-hole muffin tin with cooking spray.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, yeast and sugar to the milk and stir until the butter has melted.
Add the egg and whisk together.
Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky!
Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic.
Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes.
Lightly dust a work surface with flour and roll the dough to a large rectangle.
Sprinkle the chopped chocolate over the length, in the centre.

Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers.
Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough.
Divide and cut the dough into 12 equal pieces.
Cut each piece into 3, keeping the top attached.
Plait the dough and then roll up each plaited piece and place it in a muffin hole.
Cover the muffin tin with a tea towel and allow to proof for 20 minutes.
Preheat your oven to 180℃.
Brush the rolls with the egg wash and bake for 20 minutes.
Serve slightly warm with a cup of coffee.

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Stroganoff Steaks

October 1, 2021September 29, 2021by Karen ClaassenLeave a Comment

6 sirloin steaks
45ml butter
400g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
5ml smoked paprika
300ml beef stock
250ml sour cream
a handful of parsley, chopped

Cook the steaks to your liking and set aside. Keep it covered and warm, to rest.
Put a heavy-base pan on high heat and add the butter. If you cooked the steak in a pan, use the same one.
Add the mushrooms and cook until browned and slightly charred on the edges. Remove from the pan.
Turn the heat down to medium and cook the onion until translucent.
Add the garlic and cook for 1 minute while stirring.
Transfer the mushroom back to the pan and sprinkle over the paprika.
Pour the beef stock into the pan and stir with a wooden spoon, scraping loose any charred pieces stuck to the pan. Allow the stock to bubble away until reduced by half.
Take the pan from the heat and stir in the sour cream and parsley.
Season the sauce with salt and pepper.
Place the cooked steaks in the sauce, cover the pan with a lid and allow to stand for 10 minutes before serving.

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Savoury Curry Biscuits

September 30, 2021September 27, 2021by Karen ClaassenLeave a Comment

Yes, I know it is unusual but do give these cheesy, curry biscuits a try!

190ml flour
2,5ml salt
5ml turmeric
10ml mild curry powder
83ml butter, cubed
250ml cheddar cheese, finely grated
250ml pecorino cheese, finely grated

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Combine the flour, salt, turmeric and curry powder in a mixing bowl.
Add the cubed butter and rub the mixture together with your fingers until you are left with pea-sized clumps of butter and flour.
Add the grated cheddar and pecorino cheese and mix through.
Now knead/push the mixture together with the heel of your hand so that if forms a dough ball. It takes a while to come together, just keep kneading/pushing.
Lightly flour a work surface and roll the dough to a 5mm thickness.
Cut out shapes with biscuit cutters and transfer them to the prepared baking sheet.
Bake the biscuits for about 12 minutes.
Take them from the oven and cool in the baking sheet for 10 minutes before removing them to cool completely.
Store the biscuits in an airtight glass jar.

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Chocolate Swiss Roll

September 29, 2021September 27, 2021by Karen ClaassenLeave a Comment

4 eggs, separated
83ml + 125ml granulated sugar
5ml vanilla
125ml flour
45ml cocoa powder plus extra for dusting before rolling
5ml baking powder
1,2ml salt
62ml butter
15ml espresso powder

Cream filling:
250ml whipping cream
45ml icing sugar
5ml vanilla

For the topping:
160g chocolate, chopped
125ml cream
5ml corn syrup

Preheat your oven to 180℃. Spray and line the bottom (not the sides) of a 38cm X 25cm X 2,5cm baking tray with baking paper. Spray the paper lightly with a cooking spray.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Turn the mixer to high speed, add the 83ml sugar and whisk for 5 minutes until the mixture is stiff. Set aside.
Add the egg yolks, 125ml sugar and vanilla to a mixing bowl and beat for 2 minutes with electric beaters.
Sift the flour, cocoa powder, baking powder and salt into another mixing bowl.
Add the espresso powder to the dry ingredients.
Melt the butter and pour it over the dry ingredients.
Add the egg yolk mixture as well and beat on medium speed until the ingredients are combined.
Now fold in the stiff egg whites by stirring in a third and then gently folding in the rest. Keep folding until there are no white streaks in the batter.
Spoon the batter into the prepared baking tray and spread it evenly into a thin layer.
Bake for 10 minutes.

Rolling the cake:
Place a thin kitchen towel on a work surface and sift about 30ml cocoa powder over the towel.
Take the cake directly from the oven, run a sharp knife around the edges of the pan and immediately invert the cake onto the cocoa powder/kitchen towel.
Gently peel off the baking paper and roll the cake and the kitchen towel in a coil.
Set aside to cool completely.

Making the cream filling:
Pour the whipping cream into a mixing bowl, sift over the icing sugar and add the vanilla.
Beat the mixture with electric beaters until it is stiff enough to have a spreadable consistency.
Unroll the cold cake and remove it from the kitchen towel.
Spread the cream filling over the surface and roll the cake once again.
Place the Swiss roll on a cooling rack to cover with the chocolate topping.

For the chocolate topping:
Add all the ingredients to a heatproof bowl and set it over a saucepan with barely simmering water.
Stir until the chocolate has melted completely and the mixture is amalgamated.
Take the bowl from the heat and set aside for about 15minutes, stirring it every now and then so that it cools down a bit.
Pour the chocolate over the Swiss roll and spread it slightly with a spatula. Wait for the first batch/layer to set slightly before pouring the rest of the chocolate over the cake.
Allow the cake to stand on the cooling rack until the topping has set completely.

Transfer the Swiss roll to a serving plate and enjoy!