South African Milk Tart (with Gluten & Dairy Free options)

 This is a South African favorite that is passed around from Mother to Daughter, Sister to Sister and Friend to Friend.

Crust Ingredients:

1C Flour (GF: Use your favorite Gluten Free flour)

2 Tbsp Sugar

2 Tbsp Cornflour

Pinch Salt

100-125g Stork Margarine (DF: Use vegan margarine)

Crust Method:

1) Measure Dry ingredients into a large mixing bowl

2) Add Margarine and cut in until it resembles fine bread crumbs.

3) Press this into the bottom of a pie dish. (I prefer to not crust the sides) Prick with a fork.

4) Bake at 180* for 12-25 minutes, depending how golden you like your crust.

5) Allow to cool completely.

Filling Ingredients:

3C Milk (DF: Use a creamy Almond milk substitute)

2 Eggs

1/2C Sugar

50ml Flour (GF: Gluten Free flour)

50ml Cornflour

Salt

1 Tbsp Margarine

5ml Vanilla Essence

Cinnamon

Filling Method:

1) Heat milk until just boiling in a large pot on the stove. Switch off.

2) Use the previous mixing bowl and beat eggs, sugar, flour, cornflour & salt with a whisk.

3) Add a ladle of warm milk to the mixing bowl and whisk, gradually adding more and more milk. (about half)

4) Now slowly pour the mixture into the milk pot and stir on a gentle heat until it thickens. 

5) Remove from heat and add Margarine and vanilla essence.

6) Pour the milk mixture over the cooled crust and sprinkle generously with cinnamon on top.

7) Allow about 3 hours for this to set and cool. Best made a day or two before it's needed.

Serves 8-12

Day 20 - Rum & Raisin Chocolate Ice Cream

When I first found this Rum & Raisin Chocolate Ice Cream recipe in a Fresh Living Magazine a year ago, I just KNEW that I had to made this for my Beloved who absolutely adores Rum & Raisin Ice cream. So I waited for his Birthday to spoil him with this surprise! Well it was so absolutely-delicious and out-of-this-world that he could hardly bring himself to share it with me! (oh and he also used my dairy allergy as a lame excuse) This weekend we have Mr Ice Cream himself, (my Brother in Law) coming to visit us in Knysna, so I thought this would be the perfect time to make this delicious Ice Cream again, seeing as it is really easy and so YUMMY! (Below is my version of the recipe, as I changed a few things)

Photo Credit: Picknpay.co.za

Rum & Raisin Chocolate Ice Cream

Ingredients:
3 Jumbo eggs
2 Jumbo egg yolks
1 tsp Vanilla essence
1 C Castor sugar
2 Slabs Dark chocolate
2 C Cream
Presoak: 1/2 C Raisins in 1/2 C Spiced Rum

Method:
1. Place Eggs, extra yolks, vanilla and sugar in a heat proof glass bowl that will sit nicely over a saucepan.
2. Place a saucepan on the stove, fill with about 2cm of water and bring to a simmer.
3. Place the glass bowl on top of the simmering saucepan (be sure that the water doesn't touch it.)
4. Beat the egg mixture with an electric beater for 6-8 minutes until the mixture becomes thick and pale and threatens to spill over. Remove from heat.
5. Break the slabs of chocolate into another glass bowl and rest it on top of the saucepan. Stir the chocolate until it has melted evenly.
6. In a seperate mixing bowl, whip the cream until soft peak stage.
7. Mix the chocolate through the eggy mixture, then fold the cream through until gently combined.
8. Strain the raisins and add, (or add with the Rum - your choice)
9. Pour into a suitable freezer container that will fit about 2 liters. Freeze.
10. After 5 hours give it a gentle turning, preventing the raisins from sitting only at the bottom.
11. Allow to freeze overnight.

Day 6 Bonus! Chocolate and Orange Pudding (gluten & dairy free)

Photo Credit: Pick n Pay.co.za

OOh la la! This dessert is such a treat and it's super easy to make. The best way for me to describe it is to say that it's very much like a chocolate mousse, but it's baked and delicious warm. I've altered it to be made without dairy! I found the original recipe for Chocolate Orange Pudding in a Fresh living Magazine (Issue 62, June 2013). The recipe can easily be halved for a smaller crowd.

Chocolate Orange Pudding (gluten, wheat & dairy free)

Ingredients:
200g Dark chocolate
110g Sugar
3 large Eggs, separated
60ml Coconut milk (or yoghurt)
1 zest of Orange
6 tsp Butter, for greasing

Method:
1. Preheat the oven to 180°C.
2. Melt the chocolate in a small saucepan, then whisk in the sugar.
3. Allow it to cool slightly then stir egg yolks and coconut milk, and orange zest.
4. Whisk the egg whites until light and fluffy. Fold into chocolate mixture.
5. Spoon into 6-8 greased ramekins or ovenproof pudding bowls and bake for 12 minutes until the outside is just set but the center is soft.

Serves 6-8

Day 5 - Decadent Chocolate Mousse

Photo Credit kraftrecipes.com

This is a delicious and easy recipe for a fantastically Decadent Chocolate Mousse. Be sure to make this for your next dinner guests! Note that any flavour chocolate slab can be used. I've experimented with Caramel, Mint, Hazelnut and even Orange flavoured Chocolate!

Day 5 - Decadent Chocolate Mousse

Ingredients:
200g  Albany Chocolate
35ml  Water
18ml  Coffee or Cocoa (Use cocoa if using a flavoured chocolate slab)
30ml  Kahlua or Brandy (Use Brandy if using a flavoured chocolate slab)
4 Eggs
150ml Cream + the remaining Cup (100ml)

Method:
1. Break the chocolate into a small pan and add water and coffee.
2. Melt on medium heat while stirring.
3. Take off the heat and allow to cool (Not in the fridge)
4. Mix yolks with liqueur & add to mixture while whisking.
5. Beat egg whites until stiff and gently fold into the chocolate mixture.
6. Beat the cream and gently fold in.
7. Divide the mousse mixture into wine glasses.
8. Allow them to set in the fridge for at least 5 hours
9. Whip the remaining cream and serve the mousse with dollops of whipped cream on top.

Serves 4-5 depending on the size of your glass

Jelly Yoghurt Dessert (Wheat & Gluten Free)

Jelly Yoghurt Dessert is a childhood favorite of mine, Cherry or Peach being my favorite flavours. This is a lovely recipe for Children in the kitchen.

Jelly Yoghurt Dessert

Ingredients:
1 Packet of Jelly
125ml Boiling Water
125ml Cold Water
500ml Yogurt (Same flavor as the jelly)
Whipped cream and berries for garnishing if you want to jazz it up!

Method:
1. Empty the jelly powder into a glass bowl.
2. Add 125ml boiling water and dissolve the powder.
3. Add 125ml cold water and 500ml yogurt and whisk to mix nicely.
4. Allow the Jelly yogurt to set in the fridge, as you would normal jelly.
5. Top with whipped cream and berries if you'd like!

Serves 4

(Photo from http://realfood.tesco.com)

Easy Chocolate Ice Cream Sauce (Microwave Recipe)

This Recipe for Chocolate Ice Cream Sauce is another of Mieke's winning recipes. She often spoilt us with ladles full of this delicious chocolate sauce. Mmmm brings back such memories :) Also see Glorious Fudge Ice Cream Sauce for more variety.



Easy Chocolate Ice Cream Sauce (Microwave Recipe)

Ingredients:
200ml Water
200ml Sugar
50ml Cocoa Powder
Pinch Cream of Tartar
Pinch Salt
5ml Margarine
2ml Vanilla Essence

Method:
1. Mix the first 5 ingredients in a large Microwavable bowl.
2. Microwave on high for 5 minutes.
3. Add Margarine and Vanilla Essence.
4. Serve HOT over Ice Cream.

Serves a crowd!

Glorious Fudge Ice Cream Sauce (Microwave Recipe)

I received a message from my Aunt Mieke today, thanking me for sharing my recipes on this blog, and I thought back to my childhood days. Many weekends and school holidays were spent babysitting her baby boys and sewing, soap making, baking or Cooking with her. I tribute my love for all things homey to my very creative Mom, Grandmother and Aunt Mieke. Their passions sparked a flame in me! Anyway, taking this trip down memory lane reminded me of her glorious Fudge Ice Cream sauce. It's loaded with calories but is worth every drop! (It make a lot, so is good for a crowd, else halve the recipe)



Glorious Fudge Ice Cream Sauce (Microwave recipe)

Ingredients:
250g Butter / Margarine
1 1/2 C Sugar
1 C Milk
1 C Cream
Pinch of Salt
2 Egg Yolks

Method:
1. Microwave Butter and Sugar for 10 minutes on high in a large glass bowl, stirring often.
2. Stir in Milk, Cream and salt.
3. Beat egg yolks, and add, stirring well.
4. Microwave for 7 minutes on Medium high, also stirring often.
5. Enjoy hot over ice cream!

Makes about a litre

South African Malva Pudding (G, W, D Free)

This recipe comes from my Oma Jeltje's kitchen and is an all time favorite!!! She knows that it is Malcolm's favorite dessert so she used to make it for him every time we'd go there for supper. Now that we live in Knysna, we miss out on her amazing home-cooked meals. :( Sniff
NOTE: To make this wheat, gluten and dairy free follow the brackets ()

South African Malva Pudding

Ingredients:
5ml Bicarbonate of Soda
1/2 C Milk (Rice milk)
200g Flour (Use Gluten free flour)
5ml Baking Powder (gluten free)
100g White Sugar
2 Eggs
30ml Smooth Apricot Jam
20g Softened Butter (dairy free margarine like Wooden Spoon)

Sauce:
1 1/2 C Water
1C Cream (Rice milk)
1/2C Margarine
1/2C White sugar
1 tsp Vanilla essence

Method:
1. Preheat your oven to 180*. Spray a 2l casserole dish (make sure of size!)
2. Dissolve the Bicarb in the milk. Set aside.
3. Measure all the other ingredients into a large mixing bowl, add the soda milk and blend until smooth.
4. Spoon the mixture into the casserole dish and bake for 25-30 minutes.
5. While you wait, heat the sauce ingredients until sugar dissolves.
6. Pour the hot sauce over the pudding as it comes out of the oven. Allow it to soak in.
7. Serve hot with custard or ice cream.

Serves 10                  ~ Double to make for a crowd of 20!

Mamma's Meringue Nests

This is a favorite of mine that comes from my mothers kitchen. This has become a New Years Eve  Tradition, first in my mothers home and now in ours.

Mamma's Meringue Nests

Ingredients:
4 Large Egg Whites
1 C Castor Sugar
5ml Lemon Juice
70ml Icing Sugar
Rice baking paper
2 Baking trays/Sheets
Piping/Icing tubes
Optional treat: 1 Slab of Dark chocolate

Method:
1. Whisk egg whites until stiff and dry
2. Add the Castor sugar a Tablespoon at a time while beating, for 8 minutes.
3. Prepare a baking tray with rice paper so the meringues wont stick to the tray. (Trust me, no amount of greasing will work!)
4. Spread a Tablespoon of the mixture into a circle about at wide as a coffee mug.
5. Repeat, about 6-8 times per tray.
6. Now put the remaining mixture into a piping tube or nozzle and make nest wall on each circle. (usually 2x high)
7. Bake for 2 hours at 100*
8. When they come out of the oven, let them rest about 20 minutes.
9. Gently peel the rice paper off them (don't worry if some remains, it's edible :) )

Optional Treat: Melt the broken slab of chocolate over low heat or in the microwave, be careful not to burn it! Take it slow. Now take a nest and coat the bottom with chocolate, repeat for the rest.

Serve them with seasonal berries and cream!

Makes about 8