Number 132

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1 November 2006


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Greetings everyone!  And a special welcome to all the new subscribers!

New subscribers and everyone else, get your eBook at the Freebie link below.

This will be a cinnamon issue. To me, cinnamon was there to be mixed with sugar and sprinkled over pancakes, but apparently there is more than meets the eye! I am featuring cinnamon in my herbs section and I also have some recipes with cinnamon as ingredient! Enjoy!

We offer you low premiums and a cash OUTbonus. Click Here

Kitch 'n' Zinc

I happened to find this really nice Blog, please click on the link below and go browse around.....

Following with thanks from Brian at Kitsch'n'Zinc

Fried Coke

Fried Coke ? Why the hell not ? They've done everything else possible to it ! It seems that a few weeks ago a stall holder at the State Fair of Texas came up with the wacky idea of selling Deep Fried Coke. Well of course people love a catchy name and the concept took off like an overgased bottle of Coke, so much so that it is being replicated around the country at other State Fairs and Expositions. Of course like most things with catchy names there's always a catch and in this case it's not really deep fried Coke, it's deep fried batter nuggets topped with the raw cola syrup that they make your counter dispensed Coke from.
The guy who came up with the idea is no slouch when it comes to culinary creativity ( I think he spent a seaon with Ferran Adria but that's unconfirmed ) because last year his " stop them in their tracks " attention grabber was the Fried Peanut Butter, Jelly and Banana Sandwich. He sold 20,000 of those during the entire 2005 fair but he looks like setting a new record this year because he has already sold 16,000 tubs of Coke nuggets in the first two weeks of trading. Taking his cue from the boys in Atlanta in working the public, he has already changed the Original Recipe to New Coke Nuggets incorporating even more Coke syrup into the batter itself. Other not to be missed delights on offer at the Texas State Fair included Fried Pralines, Fried Macaroni and Fried Marshmallows on a Stick - all available in SuperSizes on request no doubt.

OK, I have a challenge for you all, if this works in the States, it will work here. What can we add to or change to traditional South African kerkbasaar (church féte) fare to make it excitingly different?? A vetkoek hotdog with peanut sauce? Chocolate coated beskuit (rusks)? I am sure we have some creative thinkers out there, send me your suggestions and I will publish them on my site and in the next letter. The best suggestion gets a copy of my Recipe eBook CD.- Peter

Fancy your seafood? The freebie is a great eBook with seafood recipes. Just right click here and download it! Makes a perfect gift!
Never buy another recipe book again!

I have put together my South African Traditional Recipes in English and Afrikaans plus another 36 recipe eBooks on one CD. Click here to take a look and also download your free Low Fat recipe eBook

Hello Peter,
Just to let you know that I received my recipe CD today in the mail and I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most certainly worth every cent..........
Thanks again,

Glenacres Superspar Recipe

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

Before chicken livers became taboo for me because of cholesterol I used to love Nando's Peri Peri Chicken Livers. Here is a recipe for you to try:


2 rashers streaky bacon
25g butter or margarine
1 small onion, finely chopped
500g chicken livers
½ level tsp dried sage
salt & pepper
150ml soured cream
225g rice
chopped parsley to garnish

1. Trim off and keep the rinds and finely chop the bacon rashers
2. Melt butter in a frying pan and add the onions, bacon and bacon rinds, cooking gently for 5 minutes
3. Trim the livers and cut off any pieces of sinew or fat
4. Remove the bacon rinds from the pan and discard, add the livers and sage, season well and cook for 8 minutes, stirring occasionally
5. Add the soured cream and mix well, simmering gently for 3 minutes
6. Meanwhile, boil the rice for about 12 minutes in salted water, then drain well
7. Arrange cooked rice round the edge of a heated dish, and pour the chicken livers into the centre
8. Sprinkle with parsley and serve hot

Another Wacky Sarmie

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

Anita, Vaalie in Silicon Valley, California

So, I once dated a guy from Jo'burg who loved apricot jam and Miracle Whip sarmies (open or closed, you decide).
My hubby, a British American, loves slapchips on white bread, drenched in curry sauce (the kind you get in English chip-shops)
My personal fav is strawberries on warm buttered French loaf, sprinkled with sugar. Reminds me of a family holiday in France, so it's tasty AND nostalgic.

Sweetened Condensed Milk

When I am on vacation I usually keep a tin of condensed milk in the fridge, my treat is to take a sip every now and then :-)

Z van Straaten from Ankara sent me the following:

We live in Turkey and Condensed milk is not available at the shops, so we make out own.
I got this recipe from a British lady who has been living here for 15 years!

Sweetened Condensed Milk

Blend until smooth-
1 cup powdered milk
3/4 cup sugar
3 tbsp melted butter
1/3 cup boiling water

Use at once or refrigerate.
Add lemon juice to thicken.

A Blast From The Past

Source: Sunday Times

1934: The United Party is formed in South Africa, Adolf Hitler becomes Fuhrer. Nuclear fission is discovered, the SA government acquire Union Airways which becomes SA Airways.

Really, really old recipe

This dates from the 1890's and is from a book titled  Cape Cookery, Simple Yet Distinctive.

Pickled Fish (Ingelegde Visch)

For this geelbeck is the best. Cut the fish into slices about an inch in thickness, sprinkle them with salt and pepper and put them aside till the next day. Put them out in the air till they are rather dry.

Fry in boiling fat. Have some onions sliced, cut chillies, bay leaves, turmeric and vinegar, all in proportion to the quantity of fish; boil it all up. The onions must not be too much cooked.

Put the fish into a deep earthen jar in layers with onions between each layer, pour over the vinegar and cover closely. In two days it will be fit to use but will keep for a long time.

The quantities for the ingredients seem rather vague, don't they? - Peter

Bush Buzz

Nature is wonderful. I envy the jobs of the game rangers and their wealth of bush knowledge. I have often wondered where one can read up on all the interesting facts. I would like to make this a regular feature of this newsletter, if you are able to contribute or would like to comment on the contribution below, please email me.

The Klipspringer

While visiting Kruger National Park recently, I spotted two klipspringer standing on a rocky outcrop.

The Klipspringer (literally "rock jumper" in Afrikaans), Oreotragus oreotragus, is a small African antelope that lives from the Cape of Good Hope all the way up East Africa and into Ethiopia.

Reaching approximately 58cm (22 inches) at the shoulder, Klipspringers are relatively small animals compared to some of their larger antelope cousins. Only the males have fragile horns that are usually about 20-25cm (4-6 inches) long. They stand on the tips of their hooves..

With a thick and dense speckled "salt and pepper" patterned coat of an almost olive shade, Klipspringers blend in well with the koppies (rock outcrops) on which they can usually be found.

Klipspringers are herbivores, eating rock plants. They never need to drink, since the succulents they subsist on provide them with enough water to survive.

The mating season for Klipspringers is from September through to January. The gestation period is about 214 days.
Looking for Gift Ideas?

Do you have family and friends all over the world? Does it cost you a fortune to buy and mail gifts to all of them? Why not buy one Recipe eBook and email it to everyone! Just think about the savings on postage! For my selection of eBooks (and CD's) just click here.
Afrikaans Newsletter

The next edition of my Afrikaans Newsletter will be number 100! I am planning a bumper issue with some nice freebies, so if you understand Afrikaans, why not subscribe?
Smile a While


Wanda's dishwasher quit working so she called a repairman. Since she had to go to work the next day,
she told the repairman, "I'll leave the key under the mat. Fix the dishwasher, leave the bill on the counter, and I'll mail you a check."

"Oh, by the way don't worry about my bulldog, Spike. He won't bother you. But, whatever you do, do NOT,
under ANY circumstances, talk to my parrot!" "I REPEAT, DO NOT TALK TO MY PARROT!!!"

When the repairman arrived at Wanda's apartment the following day, he discovered the biggest, meanest
looking bulldog he had ever seen. But, just as she had said, the dog just lay there on the carpet watching
the repairman go about his work.

The parrot, however, drove him nuts the whole timewith his incessant yelling, cursing and name calling.
Finally the repairman couldn't contain himself anylonger and yelled, "Shut up, you stupid, ugly bird!"

To which the parrot replied, "Get him, Spike!"

See. Men just don't listen !

A college physics professor was explaining a particularly complicated concept to his class when a pre-med student interrupted him.

"Why do we have to learn this stuff?" one young man blurted out.

"To save lives," the professor responded before continuing the lecture.

A few minutes later the student spoke up again. "So how does physics save lives?"

The professor stared at the student for a long time without saying a word. Finally the professor continued.

"Physics saves lives," he said, "because it keeps certain people out of medical school."

That's why I am not a doctor! - Peter
The Herb Section

Check out more herbs on my Herb page.


Cinnamon, Latin name Cinnamomum zeylanicum, was used in ancient Egypt for embalming. In ancient times, Cinnamon was added to food to prevent spoiling. During the Bubonic Plague, sponges were soaked in Cinnamon & Cloves and placed in sick rooms. Cinnamon was the most sought after spice during explorations of the 15th and 16th centuries. It has also been burned as an incense. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. It's smell is reputed to attract customers to a place of business.

Cinnamon is also known by the names Cassia, Sweet Wood, and Gui Zhi. The common name Cinnamon encompasses many varieties, including Cinnamomum cassia and Cinamomum saigonicum, which are used interchangeably with Cinnamomum zeylanicum. The parts of the plant used are the inner bark and twigs.

Cinnamons primary properties are antibacterial, antifungal, aphrodisiac, carminative, digestive tonic, diuretic, and stimulant. The primary known constituents include cinnamaldehyde, gum, tannin, mannitol, coumarins, and essential oils (aldehydes, eugenol, pinene). Cinnamon is generally available as a tea, tincture, and capsules.

Historical culinary uses include apple dishes, baked goods, chocolate, coffee, curries, French toast, eggnog, teas, pickles, puddings, rice dishes, and wine.

Hot apple cider just doesn't taste the same without a Cinnamon stick. And toast, cookies, candies and fruit salads-not to mention cappuccino-all benefit from a generous sprinkling of its sweet powder. But Cinnamon's most popular work isn't as a kitchen spice. This herb has been used medicinally for thousands of years to fight tooth decay, clear up urinary tract infections and soothe stomach irritation.

Ancient Chinese herbal references cite its uses as early as 2700 BC and Chinese herbalists still recommend it for relieving nausea, fever, diarrhea, and menstrual problems. Modern herbalists disagree on its ability to aid in menstrual difficulties; some think it stimulates uterine contractions, while others believe it calms the muscle.

Barking Up the Right Tree:

You won't find a Cinnamon tree in your backyard if you live in the United States. Most Cinnamon comes from Asia and the West Indies. To harvest the spice, collectors strip the aromatic bark form branches of trees no more than 3 years old. These strips are what we know as Cinnamon sticks.

Healing with Cinnamon:

Here's how to put Cinnamon's medicinal powers to work for you. This fragrant spice:

Fights tooth decay: Several toothpastes are cinnamon-flavored-for good reason. "Cinnamon is an antiseptic that helps kill the bacteria that cause tooth decay and gum disease," says Daniel B. Mowrey, Ph.D., director of the American Phytotherapy Research Laboratory in Salt Lake City and author of The Scientific Validation of Herbal Medicine. Cinnamon also kills many disease-causing fungi and viruses. Cinnamon toothpastes can be found at supermarkets, drugstores and health-food stores.
Soothes upset stomach: Like many culinary spices, Cinnamon helps calm the stomach. But a Japanese study of animals revealed that this spice may also help prevent ulcers. To brew a stomach-soothing tea, use ½ to ¾ teaspoon of powdered Cinnamon per cup of boiling water. Steep for 10 to 20 minutes. Drink up to three cups day.
Clears up urinary-tract infections: One German study showed that Cinnamon "suppresses completely" the cause of most urinary-tract infections (Escherichia coli bacteria) and the fungus responsible for vaginal yeast infections (Candida albicans).
Allows diabetics to use less insulin: Some studies have shown that Cinnamon helps people with diabetes metabolize sugar better. In adult-onset (Type II) diabetes, the pancreas produces insulin, but the body can't use it efficiently to break down blood sugar. Researchers discovered that Cinnamon reduces the amount of insulin necessary for glucose metabolism. "One-eighth of a teaspoon of cinnamon triples insulin efficiency," say James A. Duke, Ph.D., a botanist retired from the U.S. Department of Agriculture and author of The CRC Handbook of Medicinal Herbs. Dr. Duke suggest that people with adult-onset diabetes discuss Cinnamon's benefits with their doctor. Taking ½ to ¾ teaspoon of ground Cinnamon with each meal may help control blood sugar levels.
Safety Considerations:

The amounts of Cinnamon normally used in food are non-toxic, although some people experience allergic reactions after eating this spice.

Cinnamon oil is a different story. Applied to the skin, it may cause redness and burning. Taken internally, it can cause nausea, vomiting and possibly even kidney damage. Never ingest Cinnamon oil.

Culinary Cinnamon is on the Food and Drug Administration's list of herbs generally regarded as safe. For otherwise healthy non-pregnant adults, there's no danger from medicinal doses.

Mouthwash, good for upset stomach. Simmer sticks with cloves for 3 min, add 2 tsp lemon juice, 2 tsp honey, 2 tbsp whisky – as cold medication. Cinnamon is good for yeast infection and athlete’s foot. A 2% solution will kill both of these conditions. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then douche or apply to athlete’s foot. Cinnamon reduces cancer causing tendencies of many food additives.

A favourite drink of mine at the moment, heat a cup of milk (I use fatfree), sprinkle over some ground cinnamon and sweeten with two low kilojoule sweetener tablets. Stir well and enjoy!- Peter
South African Languages

South Africa is a multilingual country. Besides the 11 officially recognised languages, scores of others - African, European, Asian and more - are spoken here, as the country lies at the crossroads of southern Africa.
The country's Constitution guarantees equal status to 11 official languages to cater for the country's diverse peoples and their cultures. These are: Afrikaans, English, isiNdebele, isiXhosa, isiZulu, Sepedi, Sesotho, Setswana, siSwati, Tshivenda, Xitsonga.

In each issue I will feature one of the languages, I will start with Afrikaans as it is my home language:

Afrikaans has its roots in 17th century Dutch, with influences from English, Malay, German, Portuguese, French and some African languages. One of the first works of written Afrikaans was Bayaan-ud-djyn, an Islamic tract written in Arabic script by Abu Bakr.

Initially known as Cape Dutch, Afrikaans was largely a spoken language for people living in the Cape, with proper Dutch the formal, written language.
Afrikaans came into its own with the growth of Afrikaner identity, being declared an official language - with English - of the Union of South Africa in 1925. The language was promoted alongside Afrikaner nationalism after 1948 and played an important role in minority white rule in apartheid South Africa. The 1976 schoolchildren's uprising was sparked by the proposed imposition of Afrikaans in township schools.
Afrikaans is spoken mainly by white Afrikaners, coloured South Africans and sections of the black population. Although the language has European roots, today the majority of Afrikaans-speakers are not white.
Afrikaans is home language 13.3% of the population

Go to Source:
The all-in-one official guide
and web portal to South Africa.
Christmas Story and Recipe

It's not even November yet and I see the stores have their Christmas decorations up! My lifetime wish has been to experience a white Christmas. We had tentative plans to visit friends of mine in North Pole, Alaska, but the trip had to be postponed. That would have been the ultimate white Christmas for me! For some reason, probably because of the movies, I have the perception that people from the USA really live the Christmas Spirit, AND they mostly have snow at Christmas time! So let me give you an early Christmas story, sent to me by the author, Louisa Godissart McQuillen. Thanks a lot, Louisa, for the recipe as well!

A Country Christmas
Louisa Godissart McQuillen ©1970's

I rooted through the ornament box twice, but still couldn't find the tinsel icicles for our Christmas tree. But we always had icicles! How could this happen?

A thorough search proved that it could happen-and did. There wasn't a tinsel icicle anywhere. Grabbing our jackets, my young daughter and I headed to town before stores closed for the holidays.

A few tree ornaments, but no icicles, remained at Widmann's. We trotted past Kephart's Hardware and on to the next corner. Crossing the street at Front and Pine, we headed into McCrory's. Ceiling lights blinked a first "closing" warning as we rushed in the door.

Erin stopped to chat with friends and I hurried to the Christmas aisle. Shelves still held various ornaments. Hmmm . . . but where are the tinsel icicles?

The next aisle brought me face-to-face with treetop angels. I recalled that a similar angel had graced our Christmas trees when I was a child. Eventually her halo tilted and she looked faded, possibly due to many years spent in our old attic.

I scanned the next shelf and suddenly there it was-the store's last box of tinsel icicles! "Hooray!" I laughed, grabbing my coveted prize and heading for the checkout counter. Ceiling lights overhead blinked a final warning and the manager locked the front doors. McCrory's was officially closed for the holidays.

At the checkout, I watched an elderly gentleman tuck his plaid neck scarf into his coat. "Merry Christmas, young lady!" he exclaimed, smiling. The twinkle in his eyes was infectious and brought a similar response to mine. "Merry
Christmas to you!" I said warmly as I paid for my purchase.

Outside, the early winter skies were nearly dark. Big wafers of white were falling as Erin skipped on ahead. "Snow!" she announced with a happy grin. "It looks like a white Christmas after all, Mom!"

Stores in larger cities probably teemed with shoppers at 5 PM on Christmas Eve. But here in the country, almost everyone had gone home for the holidays. Storefronts were dark, the sidewalks mostly deserted.

Passing Irwin's Stationery store, we doubled back for a closer look into its frosted windows. Several finely sculpted and delicate ornaments brought to mind my mother's old-fashioned treasures.

"We have some delicate old gems I once begged from your Grandma, Erin. Remember the little metal Santas?"

"Uh-huh," she gushed . . . "and the elves on tiny skis!"

I laughed. "Those too!"

Odors of pine permeated the crisp air as a truck laden with evergreens turned the corner. We watched as it rambled slowly down Pine Street and out of sight.

"What kind of trees did Grandpa get when you were a little kid?" Erin asked as she danced along catching snowflakes on her tongue. "Tall ones," I replied. "Sometimes spruce, sometimes, pine. There was more bark than needles on some of them too!"

On Christmas Eve I'd squirm away from the table. I would curl up on the couch and breathe in our tree's piney fragrance until Dad was ready to test the colored tree lights. After he draped them on the tree's branches, he contentedly watched as Mom and my sister and brother and I decorated it.

"One year," I recalled, "the tree was so tall that our angel got jammed against the ceiling. I think that's how her halo got tilted!"

Christmas Eve hadn't yet reached the horizon, but already the Spirit of Christmas was at work in our hearts. We hurried past Hoover's Hardware, turned the corner and headed for the car. While the engine warmed, we sat watching the heavy snows mount on the windshield.

In the distance, Presqueisle Street's lovely old dwellings were alive with first lights of evening. Smoke curled from a nearby chimney and wafted across the sidewalk. Why, the town park looked like a picture postcard! Soon Philipsburg
lay behind us as we crossed the bridge back into Chester Hill.

Turning the corner, our car climbed Baker's Hill just as Dad's old truck nosed into the driveway. We waved to him. Then we stomped snow from our boots and headed inside. Overhead, silence gently reigned in the dark, star-strewn

Closing the front door, I turned on the porch light for my father. Even from this distance we could smell Mom's "poor man's raisin cake" as it cooled on the kitchen counter.

"Hi Pat! Merry Christmas," my daughter's excited voice chirped to her brother. "Merry Christmas, Grandma, we're home!"

"Yes," I echoed, "we're home." Christmas had come without fanfare, as usual.

I paused a moment in the dark dining room and thanked the Lord that we all were home, safe and warm, this night.

Then I wandered into my parents' kitchen to greet my young son and help my mother prepare our Christmas Eve meal.




Mix together:
1 box of raisins
2 cups of water
2 cups of sugar
½ to 1 cup of lard
1 pinch of salt
1 tsp cinnamon
1 tsp cloves

Boil for 5 minutes. Cool.

Then add to mixture:
4 cups of flour
2 tsp baking soda
½ cup of walnuts

Bake at 300 degrees (150ºC) for 45 minutes (my mom always used a 9x12 cake pan)

Louisa Godissart McQuillen


I love my daily fix of yoghurt, with the summer heat with us already, check out the kewl recipe below:

Yoghurt has a long history and an enviable reputation for promoting health and longevity.
In the Middle East and India, yoghurt is part of the basic daily diet and is frequently used in cooking.
Yoghurt is a fermented milk product, with a pleasantly tangy taste and a smooth, refreshing texture. It can be made from cow's milk or goat's milk, full cream or skimmed. Flavoured yoghurts are available commercially, as well as natural yoghurt, but the latter is easily prepared at home.
Natural or flavoured yoghurt is a delicious soothing dessert. Natural yoghurt may take the place of cream with an apple pie, steamed pudding or fruit salad, topped with honey and walnuts.
In Greek fashion, it appeals to young and old, and compliments fresh berry fruits, such as strawberries and raspberries.
Yoghurt accompanies curries and Indian vegetable dishes, Middle East dished such as lentils and rice, or fried brinjals.
Meats and vegetable are often cooked in yoghurt, and yoghurt can serve as the base of a spicy marinade for chicken.
Hot vegetable soups can be enhanced with yoghurt.

Yoghurt curdles if cooked for a long time. To prevent this, the yoghurt should be mixed with cornflour - 5ml of cornflour mixed in a little cold water to every 375ml yoghurt - slowly brought to the boil and then allowed to simmer over a very low heat, uncovered for about 10 minutes. Stir constantly with a wooden spoon while bringing to the boil.


Use a creamy, milk yoghurt in preference to a skim milk yoghurt
500ml natural yoghurt
125ml castor sugar
2ml vanilla

1. Beat the yoghurt with the vanilla and sugar
2. Pour mixture into shallow ice cream tray, cover with foil and place in the freezer
3. When about half frozen, remove from freezer and blend in a blender until smooth
4. Return to freezer
5. Allow yoghurt to soften for about 30 minutes in refrigerator before serving
6. Serve with fresh or canned fruits
Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

Add your suggestions to my Elephant Stew and Wacky Sarmies recipes.
Featured Website

Every issue I feature an interesting website with South African links.

Southern African Authentic Foods
 Zambezi Enterprise

Zambezi Enterprises is the main provider of Southern African Food and other specialty products from home. We pride ourselves in keeping our prices competitive, fair and to your satisfaction. We offer a wide range of products such as African spices, Nandos, and Tea.
The Recipes

All recipes below have cinnamon as ingredient.

Cinnamon Sugar

60 ml sugar mixed with
5 ml ground cinnamon

Traditional South African Pancakes

240 g cake flour
2 ml baking powder
2 ml salt
2 large eggs
600 ml milk
60 ml cream
30 ml melted butter or sunflower oil
15 ml brandy
sunflower oil

Combine the cake flour , baking powder and salt. Beat the eggs and milk until foamy, then gradually beat in the flour mixture. Beat in the cream, then the melted butter or oil and the brandy. Heat a small frying pan and grease it lightly with oil. Pour in a thin layer of the pancake batter, tilting the pan to distribute it evenly. Fry the pancake on one side for about 1 minute then turn the pancake with a spatula (or flip it!!, looks more impressive) and fry it for another minute. Turn the pancake out onto a plate and keep warm while making the remaining pancakes. Sprinkle each pancake with cinnamon sugar.
Roll up the pancakes and serve. We also like to cut up a banana and use it as pancake filling before rolling up, or your favourite jam!!

Dumplings baked in cinnamon sauce

1 litre water
15 ml butter
5 ml cinnamon
2 ml salt
250 ml sugar
500 ml cake flour
15 ml baking powder
1 ml salt
30 ml butter
2 extra-large eggs
125 ml milk
cinnamon sugar

Preheat oven to 180 °C and grease a deep 30 x 30 cm ovenproof dish with butter.
Bring all the sauce ingredients to the boil and simmer for 3 minutes.
Set aside and keep hot.
Sift the cake flour, baking powder and salt together, add to the flour mixture and mix to a dough.
Pour the sauce into the dish and drop spoonfuls of dough into the sauce.
Sprinkle with cinnamon sugar, cover and bake for 40 minutes or until done. Serve hot.


3 extra-large eggs
3 ml salt
500 ml cake flour
2 litre boiling milk
2 pieces stick cinnamon
cinnamon sugar

Gently beat the eggs and salt together and add the cake flour. Mix well. Add just enough water to make a stiff dough. Knead well until smooth and elastic. On a lightly floured surface roll out the dough until 5 mm thick and cut out thin strips. Roll the strips in some cake flour. Bring the milk and cinnamon sticks to the boil. Add the dough strips in small batches, stirring continually. Bring to the boil, reduce the heat and simmer for about 15-25 minutes until the strips are done and have formed a fairly thick milky porridge. Spoon into deep bowls and sprinkle with cinnamon sugar. Serves 6-8.

Old fashioned milktart

400 g frozen puff pastry, defrosted
4 extra-large eggs, separated
500 ml milk
1 rind of naartjie (optional)
1 stick cinnamon
15 ml cornflour
45 ml cake flour
1 ml salt
75 ml sugar
15 ml butter
1 ml almond essence
cinnamon sugar for sprinkling

Preheat the oven to 220 ºC and spray a 24 cm pie dish with non-stick spray. Line the pie dish with the puff pastry. Cut two long strips of pastry, each about 4 cm wide. Place one pastry strip along the top edge of the pie dish and brush with ice water. Lay the other pastry strip on top of the first and crimp the edge. Separate the eggs and lightly beat the egg whites. Set the yolks aside for later. Brush the bottom of the pie crust with a little of the beaten egg white and chill. Heat the milk, naartjie rind and cinnamon sick. Switch off the plate and leave the milk mixture-to stand for 45 minutes. Bring to the boil and pour through a sieve. Pour a little of the milk into a mixing bowl and blend with the cornflour, cake flour, salt, sugar and egg yolks to form a smooth paste. Add the flour mixture to the hot milk and return to the stove. Heat while stirring continuously until the mixture comes to the boil and thickens. Remove from the heat and place the butter on top. Tip the saucepan so the melted butter covers the entire surface of the mixture. Beat the egg whites and almond essence together until soft peaks are formed and fold into the milk mixture. Turn the mixture into the prepared pie dish and bake for 10 minutes. Reduce the heat and bake at 180 ºC for another 15 minutes. Sprinkle with cinnamon sugar and serve lukewarm. Makes 1 medium-sized tart.

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