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Milk Tart - Condensed Milk
1
tin condensed milk
500 ml milk
2 tbs custard powder
1 egg
cinnamon
2 tbs cornflower (Maizena)
5 ml vanilla
Tennis biscuits
Boil
condensed milk and milk together. Stir continuously to prevent burning.
Mix custard powder, cornflower, egg and vanilla with some of the milk.
Add custard powder mixture to boiling milk and stir till it thickens.
Pour over crust of Tennis biscuits and sprinkle with cinnamon.
Milk Tart - Traditional
7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff or flaky pastry
Line 2 pie plates with the pastry and make a raised edge for each. For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites. Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar. After eating send me an
email thanking me for this recipe!!
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 180ºC ( 350ºF).
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 egg whites 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.
Quick Melktert (Microwave)
This recipe for Melktert (Milk Tart) is quick and easy as it uses the
microwave to cook it rather than the traditional way in the oven.
Ingredients
1 pack tennis biscuits (Plain butter biscuits will also do)
1 tin condense milk
3 cups warm water
15ml margarine
100ml maizena (corn flour)
75ml cold water
1ts vanilla essence
2 medium eggs
Arrange the tennis biscuits in a dish, making a base for the mixture. Mix
the condense milk, margarine, warm water and microwave for 3 minutes.
Mix maizena, cold water, vanilla essence, eggs and salt separately.
Combine the two mixtures. Microwave for 5 minutes on high. Slowly pour
mixture over the tennis biscuits.
Crush one or two tennis biscuits with a rolling pin and then sprinkle
cinnamon and crumbs over the mixture. Let the mixture set in the fridge
and enjoy!
Pumpkin Au Gratin Pie - see vegetable recipes
Savoury Tart
A firm favorite at family gatherings.
Pastry
500 g cake flour
5 ml salt
350 g butter or margarine
175 ml iced water
30 ml lemon juice
Sift flour and salt into a bowl. Rub the butter or margarine into the mixture until it resembles coarse crumbs. Sprinkle
the water and lemon juice over the mixture. Press the dough lightly together, do not knead. Wrap the dough in waxed paper until needed.
Filling
30 ml cornflour
500 ml milk
4 large eggs, beaten
3 rashers rindless bacon, chopped
2 slices ham, cubed
5 slices salami, smoked sausage or chopped vienna sausages
30 ml finely chopped onion
30 ml finely chopped fresh parsley
250 ml grated Cheddar cheese
30 ml seeded and chopped green sweet pepper
Line a large pie dish with the pastry. For the filling, combine the cornflower and milk then stir in the remaining ingredients, mixing well. Pour the filling into the pastry shell and bake the tart at 180 C for 25 minutes or until the pastry is
golden and the filling has set. Serve hot.
Marshmallow Tart
Requested by Sharon Pryor
18 marshmallows (about 250 g or 1/2 pound)
250 g chocolate bar with nuts
half cup milk
1 cup cream
1 baked pie shell
Melt marshmallows and chocolate in the milk over boiling water or slow heat stirring constantly.
Let cool a bit and fold in whipped cream.
Pour mixture in pie shell and put in fridge till set. Remove from fridge just before serving.
Banana Caramel Tart
Requested by Sharon Pryor
Shell
1 packet (200g) ginger biscuits, crushed
75 g (80 ml) butter or margarine, melted
Filling
1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin 9385g) caramel condensed milk
1 tin (170g) evaporated milk kept in freezer or fridge overnight
125 ml whipped cream
Mix biscuit crumbs and butter well. Press into pie dish ( 2 litre volume) with the back of a spoon to form pie crust and leave in fridge till needed.
Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set.
Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
Place banana slices into pie crust.
Whip the condensed milk and add the jelly.
Whip the evaporated milk till stiff and foamy.
Fold into the condensed milk.
Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie.
Decorate the edge of the pie with the cream.
Lemon Meringue
...sent to me by Lindsay Smith with the comment: "just a word of
warning. This is fattening!"
Ingredients:-
shell - 1/2 pkt Marie biscuits
1/4 lb butter (melted)
filling- 1 tin condensed milk
2 eggs separated
1/4 cup lemon juice
1/4 tsp lemon essence
3 Tblsp sugar
Method:-
Shell: crush the biscuits and mix with the melted butter. Line a 9inch
greased pie plate with this mix.
Filling: beat the condense milk, lemon juice, lemon essence and the egg
yolk together. Pour this mix over the crushed biscuits.
Meringue: beat the egg whites while gradually adding 3 tablespoons of sugar. Pour over the filling. Bake at 150
ºC till golden brown. Serve chilled.
Enjoy!
Caramel fridge tart
200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder
2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml instant coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g soft toffees, cut into small pieces
chocolate curls to decorate
Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and
coffee liqueur, and dip the finger biscuits into the mixture. Line the
bottom of the loaf tin with a row of the biscuits. Cream the butter and
icing sugar together until light and fluffy. Sift in the cocoa powder, add
the egg yolks and beat well. Add the brandy to the cream and whip until
stiff. Fold into the butter mixture. Dissolve the coffee powder in the water
and sprinkle the gelatine on top. Leave until spongy and melt over boiling
water or in the microwave until just melted, taking care not to let it boil.
Stir into the butter mixture. Combine the chopped nuts and toffees and set
aside. Spread about a third of the cream mixture over the biscuit layer and
sprinkle with a third of the nut mixture. Repeat the layers twice, ending
with a layer of biscuits. Cover and chill overnight. Carefully loosen the
edges with a spatula and turn out onto a serving platter. Remove the wax
paper and decorate the tart with chocolate curls. Makes a medium-sized tart.
Cassata fridge tart
CRUST
190 ml crushed Marie biscuits
50 ml Milo
50 ml melted butter
FILLING
80 ml Van der Hum liqueur
80 ml dried fruitcake mix
15 ml gelatine
45 ml cold water
500 g creamed cottage cheese
200 ml castor sugar
10 red glacé cherries, finely chopped
10 green glacé cherries, finely chopped
15 ml preserved ginger, finely chopped
5 glacé figs, finely chopped
50 g milk chocolate, grated
397 g cream, chilled and whipped
extra glacé cherries
Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed
Marie biscuits, Milo and melted butter together and press into the base of
the prepared cake tin. Chill until needed. Pour the liqueur over the
fruitcake mix and soak for 1 hour. Sprinkle the gelatine over the cold water
and leave for a few minutes until spongy. Heat until the gelatine melts but
do not bring to the boil. Cool slightly. Beat the creamed cottage cheese and
castor sugar together. Fold in the glacé cherries, ginger and figs. Add the
soaked fruit and liqueur and mix. Fold in the chocolate and cream and add
the cooled gelatine. Mix well and spoon over the crust. Chill until set,
preferably overnight. Remove from the tin and decorate with extra glacé
cherries. Makes a large fridge tart
Chocolate fridge tart
200 g dark chocolate
100 g butter
10 ml brandy
400 g sponge fingers, roughly broken
Melt chocolate gently in a bowl over hot water. Melt butter over low heat.
Add to chocolate. Stir in brandy and sponge fingers. Mix thoroughly but
lightly. Press mixture into small loaf pan and refrigerate until set, about
1 hour. Cut into small cubes and serve with coffee.
Coconut fridge tart
1 large egg, lightly beaten
10 ml vanilla essence
50 ml cornflour
900 ml milk
200 g tennis biscuits
2 ml ground cinnamon
100 ml desiccated coconut, toasted
397 g condensed milk
Combine the condensed milk, egg and vanilla essence in a microwave dish. Mix
the cornflour with a little milk and add to the condensed milk mixture. Stir
in the remaining milk. Heat in the microwave on full power, for 10-15
minutes or until thick, stirring frequently. Arrange a layer of biscuits in
a rectangular dish and top with half the mixture. Follow with another layer
of biscuits and then the remaining mixture. Sprinkle with cinnamon and top
with toasted coconut. Set aside to cool, then refrigerate for at least 2
hours before serving. Serves 8-10
Coffee fridge tart
500 ml icing sugar
250 ml soft butter
45 ml coffee powder dissolved in a little water
3 extra-large eggs, whisked
5 ml vanilla essence
400 g Marie biscuits, broken into small pieces
Spray a 33 x 20 cm dish with non-stick spray. Sift the icing sugar. Beat the
butter until light and add small quantities of the icing sugar while
beating. Blend the coffee and eggs and add small quantities to the butter
mixture at a time, beating well after each addition. Add the vanilla essence
and mix. Fold in the biscuits and spoon into the prepared dish. Chill until
firm and cut into pieces, if desired. Makes a medium-sized tart.
Lemon fridge tart
200 g (1 packet) Tennis biscuits, crushed
100 ml melted butter or margarine
3 extra large eggs, separated
125 ml castor sugar
250 ml cream, chilled
1 lemon, grated rind
80 ml fresh lemon juice
Grease a 30 x 20 cm pie dish with butter.
Mix the biscuit crumbs with the butter or margarine and press onto the
bottom and up the sides of the prepared pie dish.
Chill until needed.
Beat the egg whites until stiff and add the castor sugar a spoonful at a
time, beating well after each addition until the sugar has dissolved and the
mixture is thick and shiny.
Beat the egg yolks well and fold into the egg white mixture.
Beat the cream until stiff and fold in together with the lemon rind and
juice.
Pour over the crumb crust, cover with cling film or foil and freeze
Mealie pie
410 g creamed sweetcorn
410 g whole kernel corn
3 mealies, corn cut off the cobs
3 large tomatoes, chopped
5 large eggs
5 ml vanilla essence
45 ml brown sugar
125 ml milk
80 ml cake flour
15 ml baking powder
salt, pepper, cinnamon and nutmeg, to taste
500 ml Cheddar cheese, grated
Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla
essence, sugar and milk. Mix the dry ingredients together and add the
cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75
minutes or until set. Serve warm or cold.
Karoo ostrich pie
2 kg ostrich neck, on the bone and cut into chunks
500 ml water
1 onion
12 cloves
1 bay leaf
6 peppercorns
2 garlic cloves, peeled and crushed
5 ml ground coriander
2 ml cayenne pepper
10 ml mustard powder
10 ml sugar
30 ml wine vinegar
10 ml salt
2 ml black pepper
20 ml cornflour, dissolved in a little cold water (optional)
400 g frozen puff pastry, defrosted
Simmer meat gently in water with onion spiked with cloves, bay leaf and
peppercorns for about 2 1/2 hours, until meat is very tender and falling off
the bones. Allow to cool in the stock, then flake meat off the bones. Remove
bay leaf and return meat to stock. Add remaining ingredients, except pastry,
and bring to the boil. Thicken with a little cornflour if too watery. Spoon
meat into a large pie dish, place spiked onion in centre and allow to cool
(at this stage the meat can be frozen or kept overnight in the fridge). Roll
out pastry, cut out a few leaf shapes for steam to escape and cover pie.
(The onion prevents the pastry from sagging.) Bake for 1 hour at 180 ºC
until browned, crisp and golden
Beef and beer pie
oil
250 g small onions, cleaned
700 g beef cubes
85 ml cake flour
300 ml meat stock
300 ml beer
30 ml fresh, chopped parsley
salt and freshly ground pepper
500 g frozen puff pastry defrosted
whisked egg yolk
Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until
soft. Remove from the pan and set aside. Fry the beef cubes in the oil until
brown. Return the onions to the pan and sprinkle with cake flour, mixing
well. Add the stock and the beer. Reduce the heat and simmer until the sauce
thickens and the meat is tender. Season with parsley and salt and pepper. On
a lightly floured surface roll out the pastry until thinner. Line 4 small
oven dishes or 8 aluminium foil containers, 9 cm in diameter with the
pastry. Brush the edges with the egg yolk. Spoon the filling into the pie
shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the
edges firmly together. Make a hole in the centre of the pastry, brush with
egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve
with vegetables. Makes 4-8 pies.
Boerewors pie
500 g boerewors, casings removed
1 onion, sliced into rings
oil
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese
Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick
spray. Roll the sausage meat into balls and arrange in the prepared dish.
Sauté the onion in a little oil till soft and spoon over the meat. Mix the
remaining ingredients well and pour over the meat. Bake for 40 minutes or
till the egg mixture has set and the meat is done. Serve with a salad.
Serves 4.
Cabbage and Mince Pie
PASTRY
480 g cake flour
2 ml salt
300 g butter, diced
1 extra-large egg
125 ml ice-cold water
FILLING
400 g cabbage, shredded
2 onions, finely chopped
6 cloves garlic, crushed
650 g mince
400 g tomato purée
10 ml each fresh marjoram and thyme, finely chopped
salt and freshly ground black pepper
750 g ripe tomatoes, cut into thick slices
500 ml cream
6 extra-large eggs, whisked
5 ml mustard powder
Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with
non-stick spray or grease well. Mix the cake flour, salt and butter in a
food processor until the mixture resembles fine breadcrumbs. Add the egg and
just enough water until the dough forms a ball around the blade when mixed.
Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm
thick and use to line the oven pan. Trim the edges with a sharp knife, prick
the crust and chill until needed. Stir-fry the cabbage in a little oil until
soft. Remove from the pan and sauté the onion and garlic until soft. Add the
mince and stir-fry until lightly browned and cooked. Add the tomato puree
and simmer briefly. Season with marjoram, thyme, and salt and pepper to
taste. Turn the mince mixture and cabbage into the prepared crust. Arrange
the tomatoes on top. Blend the cream, eggs and mustard powder, season to
taste with salt and pepper and beat well. Pour over the mixture in the crust
and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10
portions.
Cape fruit tart
PASTRY
375 g cake flour
15 ml baking powder
250 g sugar
375 g butter
FILLING
4 bananas, sliced
740 g pie apples
1 pineapple, peeled and thinly sliced
410 g peach halves
80 ml chopped pecan nuts
65 ml fruitcake mix
1 lemon (juice only)
cinnamon, nutmeg and sugar to taste
Preheat the oven to 200 ºC. Sift the cake flour and baking powder together
and add the sugar. Grate the butter and, using your fingertips, rub it into
the dry ingredients until well mixed. Press two thirds of the pastry on to
the base and along the sides of a large pie dish. Chill the rest of the
pastry. To make the filling, divide each ingredient in half and arrange
alternating layers of bananas, pie apples, pineapple and peach halves in the
dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the lemon juice on
top and flavour judiciously with cinnamon, nutmeg and sugar. Repeat the
layers and grate the rest of the pastry on top. Bake for about 1 hour or
until the pie crust is done and golden brown. Serve hot or cold with whipped
cream, if desired. Makes 1 large tart.
Chicken liver pie
CRUST
6 cooked potatoes
30 ml margarine
50 ml milk
salt and pepper to taste
FILLING
500 g chicken livers, cleaned
100 g fresh mushrooms, sliced
1 onion, finely chopped
60 ml butter
30 ml cake flour
190 ml chicken stock
80 ml cream
5 ml mixed herbs
salt and pepper to taste
250 ml grated Cheddar cheese
Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with
non-stick food spray. Mix all the ingredients for the crust and press into
the bottom and along the sides of the prepared oven dish. Fry the chicken
livers in a little oil until brown on the outside but still slightly pink
inside. Remove from the pan and fry the mushrooms until brown. Remove from
the pan and sauté the onion in the butter until glossy. Add the cake flour,
mixing until smooth. Add small quantities of the stock at a time while
stirring continuously. Stir until the mixture comes to the boil and
thickens. Return the chicken livers and mushrooms to the pan and add the
cream and seasonings. Simmer for a few minutes before turning the mixture
into the prepared crust. Sprinkle with cheese and bake for 25 minutes or
until the cheese has melted. Serve with a salad. Serves 4-6
Curried mince pie
30 ml oil
1 onion, chopped
3 cloves garlic, crushed
25 ml curry powder
5 ml ground cumin
3 ml ground cinnamon
1 green apple, peeled and cubed
400 g tomato purée
20 ml freshly chopped mint
500 g lean beef mince
10 ml lemon juice
3 carrots, peeled and grated
5 sheets phyllo pastry
50 ml melted butter
1. Heat oil in a large saucepan. Add onion, garlic, curry powder and spice
and sauté for one minute. Add mince and fry over a high heat, stirring all
the time to break up any lumps. 2. Once mince is browned, add tomato purée,
apple and carrots and bring to the boil. Simmer for 20 minutes. Stir in
lemon juice and mint and season with salt and freshly ground black pepper.
Allow to cool, then spoon into a greased ovenproof dish. 3. Brush sheets of
pastry with melted butter, then crumple them gently. Place on top of mince
mixture, making sure that the whole surface is covered. Brush again with
butter. Bake in preheated 180 ºC oven for 20 to 25 minutes until golden and
crisp.
Farmhouse bobotie pie
BOBOTIE
2 large onions, finely chopped
5 ml sugar
250 g grated Cheddar cheese
30 g butter
3 slices bread, crusts removed and soaked in 100 ml water
800 g lean minced meat
chicken stock cube, dissolved in 254 ml boiling water
100 ml medium-hot fruit chutney
50 ml white wine vinegar
30 ml medium-hot curry powder
10 ml turmeric
5 ml ground ginger
5 ml ground cumin
2 eggs, lightly beaten
APPLE AND RAISIN LAYER
60 ml water
410 g pie apples
15 ml castor sugar
10 ml butter
50 ml raisins, soaked until plump
60 ml walnuts, chopped roughly
15 ml cornflour
TOPPING
180 ml cake flour
70 ml cornflour
5 ml baking powder
125 g butter
:
1. BOBOTIE: Fry onions in butter until soft. Squeeze water from bread and
mix into fried onions along with mince and spices. Add remaining ingredients
except eggs and stir well. Cover and simmer gently for 45 minutes. Allow to
cool before adding eggs. Mix well and spoon into a large, greased, ovenproof
dish.
2. APPLE LAYER: Heat ingredients together for five minutes, stirring until
slightly thickened. Spoon over bobotie layer.
3. TOPPING: Sift flour, cornflour and baking powder together. Place in a
food processor along with butter and sugar and mix well. Mix in cheese to
form a dough and grate it over apple and raisin layer. Bake in preheated 180
ºC oven for 20 to 25 minutes
Tipsy tart
BATTER
250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml cake flour
2 ml baking powder
pinch salt
125 g butter, at room temperature
250 ml white sugar
2 extra-large eggs
100 g walnuts, chopped
100 g glace cherries, halved
SAUCE
15 ml butter
190 ml brown sugar
250 ml water
3 ml vanilla essence
125 ml brandy
Preheat the oven to 180 ºC. Butter a 27 cm ovenproof dish with butter or
spray with non-stick spray. Place the dates and bicarbonate of soda in a
mixing bowl and pour over the boiling water. Set aside to cool. Sift the
cake flour, baking powder and salt together. Cream the butter and sugar
together until light and creamy and add the eggs one at a time, beating
well after each addition. Sift the dry ingredients on top and add the nuts
and cherries. Add the dates, stirring until well mixed. Turn the batter
into the prepared dish and bake for 45-50 minutes or until a testing
skewer comes out clean. Meanwhile heat the butter, sugar and water for the
sauce in a saucepan until the sugar has dissolved. Bring to the boil and
reduce the sauce until it turns syrupy. Remove from the heat and stir in
the vanilla essence and brandy. Pour the sauce over the hot tart as soon
as it comes out of the oven. Serve lukewarm or at room temperature with
custard or whipped cream. Serves 8-10
Cremora Tart
500g Cremora powder
1 tin Condensed milk
25 ml Cold water
Lemon juice to taste (I use about 250ml)
Biscuit base (Marie biscuit + butter mixed and press in dish)
Anything can be mixed in this. (Nuts, cherries, peppermint crisp etc.)
Mix cremora and water thoroughly. Add condensed milk. Add lemon juice mix.
Add extras. Pour in base. Place in fridge for about 1 hour. Enjoy
Peppermint Crisp Fridge Tart
1 packet of Tennis Biscuits
1 Tin of boiled condensed milk (boiled for 3 hours)
or ready made Caramel condensed milk
500ml fresh cream (double cream)
2 tablespoons sugar
grated peppermint crisp - lots of it
or a large slab of peppermint crisp chocolate grated
Smear half the tennis biscuits with half of the caramel condensed milk and
layer a shallow square glass dish with these biscuits. Sweeten the double
cream with the sugar and beat until stiff (don't overdo this otherwise
you'll land up with butter). Put half of the cream on top of the biscuits
and sprinkle with a good thick layer of peppermint crisp chocolate. Repeat
this process ending with a layer of peppermint crisp
MICROWAVE CARAMEL MILK TART
CRUST
6 Marie Biscuits
1/2 Cup Soft Brown Sugar
1 Cup Coconut
1/2 Cup Flour
Pinch Salt
1/2 Cup Margarine
FILLING
2 Large Eggs
4 Cups Milk
1/2 Cup Maizena
60g Sugar
15ml Custard Powder
Pinch Salt
12.5ml Margarine
5ml Caramel Essence
1. Crush the marie biscuits and add brown sugar, coconut, flour and salt
2. Microwave the margarine in a deep bowl for 1 minute on HIGH
3. Add the biscuit mixture and mix, keeping out 30ml of biscuit mixture
4. Press the mixture into a pie plate and microwave for 2 minutes on HIGH
5. Separate the eggs, then beat the yolks with 200ml of milk
6. Add the maizena, sugar, custard powder and salt and beat till mixed
7. Add the rest of the milk
8. Microwave on HIGH for 12 minutes, stirring every 2 minutes
9. Add the butter and caramel essence
10. Beat the egg whites until stiff and fold gently into the cooked
mixture
11. Pour the filling into the base, and sprinkle remaining biscuit mixture
over
Cremora fridge Tart
!pkt. Tennis biscuits
! tin condensed milk
¾ cup fresh lemon juice
250g-cremora powder
1cup ice, ice, ice cold water
jelly – any flavor depending on the decoration some ideas: orange jelly –
peaches top, strawberry or raspberry jelly – strawberries, lemon jelly -
granadilla pulp on top), Cream can also be use for decoration if you want
to.
Method
Make jelly with 1 cup boiling water leave to coll. Mix ice water with
cremora powder well. Add condensed milk mix well. Then add lemon juice mix
well. Layer tennis biscuits in a fridge tart dish (long in length) and add
mixture. Pour cooled jelly over mixture and add toppings (granadilla pulp
or strawberry or peaches). Refrigerate try and make it the night before.
Peppermint fridge tart
1 tin caramel treat
tennis biscuits
1 box oley whip
1 slab peppermint chocolate
1 peppermint crisp
Method
Whip oley whip with hand mixture until stiff. Add caramel treat and mix.
Then grate peppermint slab and mix. Layer tennis biscuits in fridge tart
dish (long in length) and add mixture. Grate peppermint crisp chocolate on
top. Refrigerate try and make it the night before.
Banana fridge tart
2 pkt Borchers biscuits – blue box
6 large bananas
1 pkt Oley whip
1 large flake
Ultra Mel custard
Method
Whip oley whip with hand mixture until stiff. Layer biscuits in fridge
tart dish (long in length). Cut bananas in not to thick slice and make
first layer of bananas on biscuits and then a layer of custard. Make a
another layer biscuit and than layer bananas on biscuits and then a layer
of custard. Lastly add oley whip on top and crumble flake for decoration.
Refrigerate try and make it the night before.
Strawberry mousse
1 pkt. Raspberry jelly
500ml strawberry yoghurt
ideal milk
Water
Method
Mix 1 cup boiling water and 1-cup tap water with jelly. Leave to cool.
Whip ideal milk well and then add 500ml strawberry yoghurt. When jelly is
cooled off add to ideal milk mixture. Refrigerate try and make it the
night before
Caramel banana fridge tart
Ingredients
150 g Marie biscuits, crushed
125 ml butter, melted
380 g Nestlé Caramel Treat
3 large bananas
Method:
Spray a 19 cm pie dish with nonstick spray. Mix the biscuit crumbs and
butter and press the mixture into the prepared pie dish. Beat the caramel
condensed milk until smooth and spoon into the pie crust, spreading
evenly. Set aside. Dip the unpeeled bananas in boiling water to prevent
discolouration. Peel and slice thinly. Arrange the banana slices on top of
the caramel. Place the tart in the fridge to set. Serve cold. Makes a
medium tart.
Lemon fridge tart
Ingredients
200 g (1 packet) Tennis biscuits, crushed
100 ml melted butter or margarine
3 extra large eggs, separated
125 ml castor sugar
250 ml cream, chilled
1 lemon, grated rind
80 ml fresh lemon juice
Method:
Grease a 30 x 20 cm pie dish with butter.
Mix the biscuit crumbs with the butter or margarine and press onto the
bottom and up the sides of the prepared pie dish.
Chill until needed.
Beat the egg whites until stiff and add the castor sugar a spoonful at a
time, beating well after each addition until the sugar has dissolved and
the mixture is thick and shiny.
Beat the egg yolks well and fold into the egg white mixture.
Beat the cream until stiff and fold in together with the lemon rind and
juice.
Pour over the crumb crust, cover with clingfilm or foil and freeze.
Easy sweetcorn tart
Ingredients
3 rashers bacon, chopped
2 tomatoes, peeled, seeded and chopped
410 g canned whole-kernel sweetcorn, drained
10 ml curry powder
250 ml grated Cheddar cheese
4 extra large eggs, whisked
Method:
Preheat oven to 180 °C and grease a 24 cm pie dish with margarine.
Fry the bacon in a pan until done, then mix with the remaining
ingredients.
Turn the mixture into the prepared dish.
Bake for 30 minutes or until just firm.
Serve with a salad.
Maize meal tart
Ingredients
TOPPING
1 L Water
750 ml maize meal
salt to taste
100 g butter
410 g whole kernel corn
FILLING
65 ml olive oil
1 onion, chopped
10 ml crushed garlic
1 1 red, 1 yellow and 1 green pepper, chopped
250 g bacon, chopped
250 g cooked ham, diced
250 g button mushrooms, chopped
SAUCE
250 ml fresh cream
250 ml milk
1 1 pkt white onion soup
410 g cream style sweetcorn
15 ml chopped fresh parsley
Salt and pepper to taste
500 ml grated cheddar cheese
Method:
1. To make pap; bring water to boil, add salt and maize meal, stir until
stiff.
2. Add butter and whole kernel corn, cook on a low heat stirring
frequently for 20 minutes or until cooked through.
3. To make filling; heat oil in a large pan, fry onion, garlic and peppers
until transparent, add bacon, ham and mushrooms, and cook for 10 minutes.
4. For the sauce; combine cream, milk, onion soup, sweetcorn, parsley and
seasoning, simmer gently until slightly thickened.
5. To assemble; use a large baking dish and make layers starting with pap,
then bacon mixture, spoon sauce over then sprinkle with cheddar cheese.
Repeat layers ending with grated cheese.
6. Bake in preheated oven at 180°C for 30 minutes. Serve warm with a
salad.
Steak and kidney pie
Ingredients
60 ml (4T) oil
750 g chuck steak, cut into 2cm cubes
250 g ox kidney, cleaned and cut into 2cm pieces
1 large carrot, diced
2 cloves garlic, crushed
30 ml (2T) flour
250 ml (1 cup) beef stock
15 ml (1T) fresh parsley, chopped
45 ml (3T) Worcestershire sauce
5 ml salt
5 ml freshly ground black pepper
1 pkt frozen puff pastry, thawed
Method:
1. Heat half the oil in a large saucepan and cook steak and kidneys until
browned.
Remove from the pan and set aside.
2. Heat remaining oil. Add onion, medium heat until browned. Return meat
to pan, add flour and stir to mix.
Cook for 1 minute and slowly stir to mix.
Cook for 1 minute and slowly stir in beef stock, mixing the flour in well.
3. Add parsley and Worcesershire sauce. Season to taste.
Reduce heat, cover and simmer for 45 minutes, or until meat it tender.
Allow to cool.
4. Pre-heat oven to 180°C.
Fill a 1,5-litre pudding basin with beef filling.
Roll out pastry until large enough to fully cover the dish.
Dampen edges of dish and pastry with water.
5. Lay pastry over pie and gently press down.
Trim overhanging edges with a sharp knife.
Re-roll the scrap pieces to make decorative shapes and place over pie.
6. Cut a few slits in the top of the pastry to allow steam to escape.
Bush top of pie with milk or egg wash.
Bake for 20 minutes, or until pastry is golden.
Traditional steak and kidney pie
Ingredients
1 beaten egg for brushing
750 g boneless neck of beef, fat trimmed
225 g ox kidney
15 ml cooking oil
1 large onion, chopped
5 ml salt
1 ml freshly ground black pepper
1 bay leaf
30 ml chopped parsley
250 ml meat stock
30 ml cake flour
SHORTCRUST PASTRY
120 g cake flour
1 ml salt
100 g butter or margarine
50 ml iced water (or more as needed)
10 ml lemon juice
Method:
Cut beef into 25 mm cubes. Soak kidney in lukewarm salt water. Cut in
half, remove membrane and inside hard core of kidney, and cube. Brown beef
and kidney in heated cooking oil. Add onion and sauté, then add salt,
pepper, bay leaf and parsley. Heat stock and add to meat. Cover with lid,
reduce heat and simmer for 1 1/2 to 2 hours or until the meat is tender.
Thicken liquid with cake flour mixed to a paste with a little water. Allow
meat mixture to cool slightly before turning into a pie dish. Place pie
funnel in centre. SHORTCRUST PASTRY: Sift dry ingredients together. Cut
butter into small pieces and rub into flour. Stir in iced water and lemon
juice and mix to a firm dough. Place in a plastic bag and chill for 20
minutes. Roll pastry out 5 mm thick and cover meat. Cut a slit on top of
the dough for pie funnel exit (to allow steam to escape). Brush with egg
and bake at 200 ºC for 15 minutes or until pastry is golden brown.
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