yum – Page 60 – My Whisk and I

Basic Curry Mix

May 4, 2021April 28, 2021by Karen ClaassenLeave a Comment

A curry powder or mixture is basically flavour boosting spices that are blended together to add big flavour and balance to a dish. The heat content will be determined by what you add to the rest of the dish. One of the advantages of making a basic curry mix is that you will determine the taste of your homemade blend and you will have a consistent, balanced base to add your other flavourings too when cooking. Remember: this is the base that will balance the dish and from where you will add acid, heat and salt to round off and complete the taste.

15ml cardamon pods
15ml coriander seeds
10ml cumin seeds
5ml mustard seeds
5ml turmeric powder
5ml smoked paprika
2,5ml ginger powder
2,5ml ground black pepper

Add all the ingredients to a pestle and mortar or a spice blender and blend to a powder.
Store in an airtight container.

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Marmite-Feta Cupcakes

May 3, 2021April 28, 2021by Karen ClaassenLeave a Comment

If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.

75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed

150g butter
45ml Marmite

Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.

Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.

Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.

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Sweet Potato Brownies

April 30, 2021April 28, 2021by Karen ClaassenLeave a Comment

These brownies are moist with an intense chocolate taste and surprisingly, very light in texture. Store them in a sealed container at room temperature for 3 – 4 days.

100g butter
250g dark chocolate, chopped
250ml sweet potato, cooked and mashed
125ml brown sugar
250ml granulated sugar
4 eggs
7,5ml vanilla
2,5ml salt
165ml flour
125ml cocoa powder

Preheat your oven to 180℃.
Line a baking tin, 18cm X 28cm or 23cm X 23cm with baking paper.
Add the butter to a small saucepan and place on medium to high heat.
Take the saucepan off the heat as soon as the butter starts to make small bubbles and add the chopped chocolate. Leave to stand for 5 minutes.
Add the mashed sweet potato, brown sugar, granulated sugar, eggs, vanilla and salt to a mixing bowl and whisk together.
Return to the butter and chocolate and whisk the mixture until the chocolate has melted and you are left with a smooth, emulsified mixture.
Add the chocolate and butter mixture to the sweet potato mix and stir through.
Sift the flour and cocoa powder into the same bowl and mix until incorporated.
Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the cake, comes out clean.
Cool the brownies completely, on a cooling rack.
Store in an airtight container for 3 – 4 days, at room temperature.

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Zucchini – Macaroni Bake

April 22, 2021April 21, 2021by Karen ClaassenLeave a Comment

250g macaroni, uncooked
1 onion, chopped
50g tomato paste
2 cloves garlic, minced
1 can chopped tomatoes
5ml salt
15ml sugar
375ml zucchini, grated
250g cheddar cheese, grated

Preheat your oven to 190℃.
Cook the macaroni according to the instructions on the packet.
Chop the onion and cook it in a small amount of vegetable oil until soft.
Add the tomato paste and garlic and fry for a minute more, while stirring around.
Now add the can of tomatoes, salt and sugar and stir to combine.
Cook on medium to low heat for 5 minutes.
Remove the saucepan from the heat and stir in the grated zucchini.
Add the cooked macaroni, zucchini mixture and the grated cheese in a mixing bowl.
Spoon the mixture into an ovenproof dish and bake for 30 minutes or until golden.
Serve with fresh, crusty bread.