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Dedicated to South Africans living abroad...

 #23 - April 24, 2002

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Hi, and welcome to this edition of my newsletter!.. 

Gaynor Campher suggested that we do a "milk run" for this newsletter, so here we go. That made me think of the days, LONG ago when we had a small trading store in the "middle of nowhere" and were part of the "make it yourself" and "candles" brigade, in other words no stores nearby and no electricity. I can remember helping to milk the cows, separating the milk and making butter and enjoying the butter with homemade jam on homemade bread. Those were the days before cholesterol and calories!  Melkkos was one of my favourite dishes as a child, served piping hot on a chilly winter's evening. And for us South Africans, coffee is not complete without a rusk to dunk in So, scroll down for some "milky" ideas!...and, of course, no "milk run" would be complete without that great favourite, milk tart....enjoy!!!

...and I am still looking for more wacky ways to improve the Elephant Stew recipe, a big thanx to those who have already sent in suggestions:-) Take a look at the other comments and add yours

Enjoy!  
Peter

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Please pass the URL on to friends and  hopefully they will subscribe as well. I would especially like as many South Africans no longer living here to get to see it:-) Subscription details at the end..

If you are looking for a traditional South African recipe and can't find it on my site or anywhere else, just email me, and I will do my best to find it, my 99% success ratio is still intact! 

When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated.

That's it for now
Keep well
Peter

 
 

The Recipes
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Maas

Take a litre or two of farm fresh milk, leave in container on counter top for a day or two,  The milk will separate from the water and become gel-like (called maas) – drain the water out the container, careful not to drain out any of the maas.  Once done, pour the maas into a jug and refrigerate until cold.  Once cold mix maas with a spoon, then pour a glassful – lovely plain, with a spoon of sugar or add little raspberry juice.   Maas is traditonally eaten with putu-pap.   Maas is a great thirst quencher and curbs hunger pangs!


Cottage Cheese

Take a litre or two of farm fresh milk, leave in container on counter top for a day or two,  The milk will separate from the water and become gel-like (called maas) – drain the water out the container, careful not to drain out any of the maas.  Once done, pour the maas into a muslin cloth; tie a knot at the top and hang from a roof beam on your back verandah for a day or two, until all water has dripped out and the maas is starting to become more solid.  Some people hang it out overnight only – the choice is your and you will learn by experimenting.  Once you have removed the cheese from the muslin cloth, place in bowl and give a good mix.  You can now add a choice of ingredients to your cheese base – selected fresh herbs, ground garlic or my favourite, a tub of farm fresh cream!  Delicious on toast or on baked potatoes.


Mopane worms in Cheese sauce

Soak Mopane worms in water until soft.  Put a little butter in a pan and fry slices of onion, mushroom, green pepper until tender – add mopane worms and fry for three minutes.  Add two chopped tomatoes and simmer on low heat for five minutes.

In a separate pot, melt 3 tablespoons of butter, and then fry 2 tablespoons of flour.  Add about 400ml milk and stir continuously until thick – simmer on a low heat for five minutes.  Remove sauce from heat, add half a cup of grated cheddar cheese, mix well until cheese has melted. 

Serve mopane worms on a plate with baked sweet potato on the side.   Pour cheese sauce over mopane worms, and put a blob of butter onto the baked sweet potato..  Serve warm.


Butter

There are many ways to make your own butter. 

  1. You can put any amount of farm fresh cream into a bowl and beat with you electric beater.  This will take ages, and your beater will burn out eventually over a period of time.  Add salt to taste.
  2. You could take a huge glass or plastic container (bucket with a lid).  Put any amount of farm fresh cream into the container – do not full more than three quarters – add to that a heavy plastic cup or two.  Seal container properly.  Now all you do is get the family in front of the television watching their favourite programmes; each one shakes the container until their arms are tired and then passes it onto the next person to shake.  Before you know it you will have butter!  Add salt to taste.

Mock-butter – take 500g of margerine, 1 cups fridge cold water, 1 cup cooking oil.  Mix the three ingredients together with an electric beater until mixed properly.  Add salt to taste – tastes surprisingly like butter!!  Mock-butter never gets hard – not even when put into the deepfreeze – that makes it great for making sandwiches!!  Mock-butter is also very cost saving.


Melkkos

3 extra-large eggs
3 ml salt
500 ml cake flour
water
2 l 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.


Milk rusks
250 g margarine
750 ml lukewarm full cream milk
300 g sugar
2 kg cake flour
10 ml cream of tartar
50 ml baking powder
5 ml salt

Preheat the oven to 180 ēC (350 ēF). Grease a 37 x 13 x 10 cm loaf tin with margarine. Cut the margarine into cubes and add to the lukewarm milk. Add the sugar to the milk mixture and heat slowly until the margarine has melted. Stir the mixture continuously. Sift the dry ingredients together. Add the milk mixture and mix well. Knead until the dough is smooth. Roll the dough into small balls and arrange in the prepared tin. Bake for about one hour or until a testing skewer comes out clean when inserted into the centre of the rusk mixture. Cool, separate the balls and dry at 100ē C (200ēF). Makes about 40 large rusks.


Crustless Milk Tart

4 eggs, separated
200g (250ml) sugar
60g (75ml) butter or margarine, melted
140g (250ml, unsifted, measured) cake flour
5ml baking powder
pinch of salt
1litre milk
5ml vanilla essence
40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar)

Preheat oven to 180ēC ( 350ēF).
Grease tart pans with a volume of 1litre each or spray with non-stick spray.
Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla essence and mix.
Beat eggwhites till firm and fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart pans and bake for 40 - 50 minutes on middle oven shelf till done.
Serve hot or cold.

 
 

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