Melktert (Milk Tart) Recipe
"This is a South African favourite, especially at tea time".
The recipe makes one 30cm tart.
INGREDIENTS:
Sweet Shortcrust Pastry
125g Butter
100g Castor Sugar
Pinch of Salt
205g Cake Flour
5ml Ground Mixed Spice
2 Egg Yolks
30ml Ice-cold Water
Custard Filling
1.125 Litres Milk
50g Butter
2-3 Pieces Stick Cinnamon
200g Castor Sugar
40g Cake Flour
35g Corn Flour
Pinch of Salt
3 Eggs
5ml Vanilla Essence
Ground Cinnamon for Sprinkling
DIRECTIONS :
Pastry
The pastry can be made by hand or in a food processor.
1. Cream together the Butter, Sugar and Salt and then rub or pulse in the Flour, Mixed Spice and Egg Yolks. Add the Ice-Cold Water and process to form a firm dough, taking care not to overwork the pastry.
2. Roll the pastry into a large, fat sausage. Wrap snugly in cling film and rest in the refrigerator for at least an hour.
3. Grease a 30cm metal tart mould.
4. Slice the pastry into thin slivers approximately 3-5mm thick and line the tart mould. Simply press them together, level out and then tidy up the sides by pushing with your thumb. Alternative, roll out the pastry on a lightly-floured surface and transfer gently to the tart mould. Prick all over with a fork.
5. Freeze for at least an hour before baking.
6. Preheat the over to 200˚C. Bake the pastry shell direct from the freezer until crisp and golden - about 15 minutes. Remove from the oven and allow to cool before filling.
The Custard Filling
1. Pour the milk into a large glass bowl suitable for microwave oven. Add the butter and stick cinnamon and bring to the boil.
2. Whisk together the castor sugar, Cake Flour, Corn Flour, Salt and 3 whole Eggs.
3. Pour this mixture gradually into the hot milk mixture while whisking continuously. I know this should be done the other way around, but I have found that by whisking vigorously you can prevent clumps from forming. Also, the secret is to have really hot milk to start off with so that the mixture starts to thicken almost immediately.
4. Microwave on high for 3 to 4 1 minute intervals. Whisk after each interval until the mixture is cooked.
5. Remove the stick cinnamon and add the vanilla essence. Mix well.
6. Pour the hot mixture into the pastry shell. Sprinkle liberally with ground cinnamon and allow to cool completely before serving.
Sunday, June 6, 2010
Tuesday, June 1, 2010
Smoorsnoek
This is delicious and quick dish to make and any left over fish can also be used. We normally use snoek which is a local Cape Town fish but any cooked fish can also be substituted. Serve on rice with a side salad.
Ingredients
2 large onions, sliced
2 cloves garlic, chopped
pinch of ground cloves
4 tablespoons vegetable oil
a blob of butter
2 large tomatoes
1 teaspoon dried red chillies
5 medium potatoes, cubed
750 g smoked snoek – or other cooked fish
freshly ground black pepper
freshly chopped parsley
Method
1. Flake the snoek, taking care to remove all the bones.
2. Fry the onion in the oil and butter until lightly browned.
3. Add the garlic and chillies.
4. Add the tomatoes and braise for a few minutes.
5. Add the flaked snoek, ground cloves and black pepper.
6. Add the potato cubes and simmer for 15 minutes or until potatoes are cooked.
7. Add the parsley.
Serves 6
Smoorsnoek can be frozen.
Ingredients
2 large onions, sliced
2 cloves garlic, chopped
pinch of ground cloves
4 tablespoons vegetable oil
a blob of butter
2 large tomatoes
1 teaspoon dried red chillies
5 medium potatoes, cubed
750 g smoked snoek – or other cooked fish
freshly ground black pepper
freshly chopped parsley
Method
1. Flake the snoek, taking care to remove all the bones.
2. Fry the onion in the oil and butter until lightly browned.
3. Add the garlic and chillies.
4. Add the tomatoes and braise for a few minutes.
5. Add the flaked snoek, ground cloves and black pepper.
6. Add the potato cubes and simmer for 15 minutes or until potatoes are cooked.
7. Add the parsley.
Serves 6
Smoorsnoek can be frozen.
Monday, May 31, 2010
Pickled Fish
The Malays originally brought this dish to South Africa but we`ve made it our own over the years and in our home and many others this dish is especially enjoyed on Good Friday and throughout the Easter Weekend.
I`ve found Kingklip, Yellowtail or Kabeljou is best for this dish. You can adjust the amount of sugar / chillie you use depending on your preference.
Ingredients
• 1 kg firm white fish, scaled and filleted, skin on
• coarse salt
• oil for pan frying
• 2 large onions, sliced
• 5 cloves garlic, chopped
• 20 ml mustard seed
• 10 ml ginger paste
• 1 cup grape vinegar
• half cup water
• half cup golden brown sugar
• 2 tsp coriander, ground
• 2 tsp cumin, ground
• 1 tbs masala / curry powder
• 1 tsp turmeric
• 2 bay leaves
• 4 allspice berries
• 4 cloves
• 8 peppercorns
Method:
To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached.
Do not cover fish with flour or butter but pan-fry pieces in oil till cooked.
Heat oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.
Boil then simmer the rest of the ingredients together till the onions are cooked but still crisp (about 7 minutes).
Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.
Ensure that the last layer is covered with sauce.
Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.
I`ve found Kingklip, Yellowtail or Kabeljou is best for this dish. You can adjust the amount of sugar / chillie you use depending on your preference.
Ingredients
• 1 kg firm white fish, scaled and filleted, skin on
• coarse salt
• oil for pan frying
• 2 large onions, sliced
• 5 cloves garlic, chopped
• 20 ml mustard seed
• 10 ml ginger paste
• 1 cup grape vinegar
• half cup water
• half cup golden brown sugar
• 2 tsp coriander, ground
• 2 tsp cumin, ground
• 1 tbs masala / curry powder
• 1 tsp turmeric
• 2 bay leaves
• 4 allspice berries
• 4 cloves
• 8 peppercorns
Method:
To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached.
Do not cover fish with flour or butter but pan-fry pieces in oil till cooked.
Heat oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.
Boil then simmer the rest of the ingredients together till the onions are cooked but still crisp (about 7 minutes).
Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.
Ensure that the last layer is covered with sauce.
Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.
Friday, May 28, 2010
Malva Pudding
Malva Pudding (serves 4)
A sweet pudding of Dutch origin but it has become a real South African tradition. Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture.
Ingredients –cake:
1 cup sugar
1 cup flour
1 cup milk
1 egg
2 tbsp margarine
1 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp apricot jam
1 tsp white vinegar
1/4 tsp table salt
Ingredients – sauce:
1 cup cream
125g margarine
½ cup white sugar
½ cup hot water
5ml vanilla essence
Method:
1.Cream the margarine and sugar together.
2.Add the egg and beat well in a mixer.
3.Add the apricot jam and vinegar.
4.Sift the dry ingredients into the creamed mixture.
5.Mix well.
6.Pour into a deep round dish about 19cm in diameter.
7.Cover the dish with a lid or foil, then bake for one hour at 180 ºC.
8.For the sauce, melt the margarine and add the sugar and water. Stir well before adding the cream and vanilla.
9.Pour sauce over the hot baked pudding as it comes out of the oven.
A sweet pudding of Dutch origin but it has become a real South African tradition. Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture.
Ingredients –cake:
1 cup sugar
1 cup flour
1 cup milk
1 egg
2 tbsp margarine
1 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp apricot jam
1 tsp white vinegar
1/4 tsp table salt
Ingredients – sauce:
1 cup cream
125g margarine
½ cup white sugar
½ cup hot water
5ml vanilla essence
Method:
1.Cream the margarine and sugar together.
2.Add the egg and beat well in a mixer.
3.Add the apricot jam and vinegar.
4.Sift the dry ingredients into the creamed mixture.
5.Mix well.
6.Pour into a deep round dish about 19cm in diameter.
7.Cover the dish with a lid or foil, then bake for one hour at 180 ºC.
8.For the sauce, melt the margarine and add the sugar and water. Stir well before adding the cream and vanilla.
9.Pour sauce over the hot baked pudding as it comes out of the oven.
Vetkoek
Friday, 28th May 2010
VETKOEK
The English have Yorkshire Pudding and the South Africans have Vetkoek! Fill it with mincemeat, cheese, sausage pieces and my favourite...curry
If you use sausage or viennas you can insert the cooked piece/s before frying the batter but for some fillings you will need to cook the batter first and then slice and insert the filling.
I remember my Mother always made these in winter and we would sit around the table and eat them as they came out of the pan.
--------------------------------------------------------------------------------
Ingredients
250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying
--------------------------------------------------------------------------------
Instructions
Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.
Don't make more than four at a time.
Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.
VETKOEK
The English have Yorkshire Pudding and the South Africans have Vetkoek! Fill it with mincemeat, cheese, sausage pieces and my favourite...curry
If you use sausage or viennas you can insert the cooked piece/s before frying the batter but for some fillings you will need to cook the batter first and then slice and insert the filling.
I remember my Mother always made these in winter and we would sit around the table and eat them as they came out of the pan.
--------------------------------------------------------------------------------
Ingredients
250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying
--------------------------------------------------------------------------------
Instructions
Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.
Don't make more than four at a time.
Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.
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