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Milk Tart By: RENE CONRADIE "This custard pie with a sweet pastry crust is a South African favorite,

especially at tea time. I got this wonderful recipe from a friend."


Prep Time: 30 Min Cook Time: 20 Min Ready In: 50 Min Original Recipe Yield 2 - 9 inch tarts

Ingredients 1/2 cup butter, softened 1 cup white sugar 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 1 pinch salt 4 cups milk 1 teaspoon vanilla extract 1 tablespoon butter 2 1/2 tablespoons all-purpose flour 2 1/2 tablespoons cornstarch 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). 2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans. 3. Bake in preheated oven for 10 to 15 minutes, until golden brown. 4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. 5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

African Sweet Potato and Peanut Soup Prep Time: 20 Min Cook Time: 55 Min Ready In: 1 Hr 15 Min Ingredients 1 tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons minced fresh ginger root 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander


1/2 teaspoon ground cinnamon 1 pinch ground cloves 3 medium tomatoes, chopped 1 1/2 pounds sweet potatoes, peeled and chopped 1 carrot, peeled and chopped 4 1/2 cups water 1 teaspoon salt 1/4 cup chopped, unsalted dryroasted peanuts 1 pinch cayenne pepper 2 tablespoons creamy peanut butter 1 bunch chopped fresh cilantro

Directions Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro. Simmering Chicken Strawberry Kabobs Recipe Ingredients: 1 cup lemon juice 1 (12 ounce) can pineapple chunks, with juice salt and pepper to taste 2 teaspoons ground cinnamon 3 skinless, boneless chicken breasts, cubed 1 cup butter, melted 2 tablespoons brown sugar 1 teaspoon ground nutmeg 24 whole strawberries

Directions: 1 In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. 2 Preheat grill to medium heat. 3 In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg. 4 Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes. Makes 6 to 8 kabobs.

African Peanut Soup Recipe Ingredients: 3 tablespoon peanut oil 1 medium onion (chopped) 4 large carrots (chopped) 4 ribs of celery (chopped) 6 tablespoons flour 6 cans of chicken broth 1/2 cup chunky peanut butter 1 can tomatoes (diced) undrained 3 cups cooked diced chicken 1 cup milk 1/4 teaspoon white pepper tabasco sauce, 8-10 drops 1/4 teaspoon cayenne pepper 1" fresh ginger root (minced) Directions: Heat oil in a 3 quart pan. Saute onion carrot and celery. Whisk in flour slowly then whisk in chicken broth stirring frequently. Heat to boiling. Add peanut butter and simmer 15 minutes. Add tomatoes, chicken, milk and the seasonings. Simmer another 20-25 minutes.

African Coconut Rice Recipe Ingredients: coconut juice 2 c. regular rice 2 c. cubed ham 1 lg. green pepper, seeded & chopped Add hot pepper, optional 1 lg. onion, chopped Malva Pudding Ingredients: The pudding 6 1/2 ounces sugar (3/4 cup, 200 ml, or 180 g) 2 large eggs 1 tablespoon apricot jam 5 ounces all-purpose flour (150 g) 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon butter (a generous tablespoon) 1 teaspoon vinegar 1/3 cup milk

3 tbsp. tomato paste 4 c. water Salt & season to taste Directions: Combine coconut juice, ham, pepper, onion, tomato paste, salt and season to taste. Bring to boiling. Add rice and cook until done. Makes 4-6 servings.

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For the sauce 3/4 cup fresh cream (200 ml) 3 1/2 ounces butter (100 g) 3 -5 ounces sugar (90 - 150 g) 1/3 cup hot water (90 ml) 2 teaspoons vanilla essence

1. 1 Preheat oven to 350 deg F/180

deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly). 2 Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm) 3 Beat or whip the sugar and eggs. It's quickest in a food processor, or

use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through. 4 Melt the butter (don't boil) and add the butter and vinegar to the wet mixture. 5 Sieve, or simply mix together: the flour, soda and salt. 6 Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well. 7 Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time). 8 In a pot, melt together the ingredients for the sauce, and stir well. 9 Pour it over the pudding as soon as it comes out of the oven. 10 Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

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