Aunty Nella’s instant milk Tart with a wonderfully, buttery smoothness on the tongue. Another one of my favourite milk tarts!

A wonderful velvety smooth recipe. To reduce calories use my Gypsy-Rose Milk Tart which does not have butter in filling. I use a whole nutmeg (11 Calories). I grate just a hint of nutmeg into my pastry, adding the balance to my bowl of dry ingredients.

Makes: 2 Milk Tarts – Servings: 16 – Calories per serving: 285

If you can get your hands on one of these hand held pastry presses – It really does speed things up and presses the pastry out so nicely! Every now and then I just dip mine into the flour as I go along.
Tip: Lovely if you use a roll of cinnamon ground in coffee grinder to dust tart – This is what I used in my picture – A 2nd option would be to use ground cinnamon sticks or bought powder.

My own pic as made 9 May 2013 – This is the original picture of Aunt Nella’s milk tart how it should look if you follow my method. Don’t forget to hold your stick blender at an angle to aerate and do not overbeat or your mixture will lose it’s aeration.
Short-Crust Pastry: Total Calorie Count for 2 pastry cases (Pastry only) 1,012 Calories
Ingredients:
90 ml (84g) butter or a hard margarine. I prefer butter (May economise by using ½ & ½)
30ml castor sugar (20g) ..Save on costs and grind ordinary table sugar in blender
180ml (102 g) Cake Flour OR 60ml (20g) Corn flour with 120ml (68g) Cake flour
Pinch salt or to taste
Method: Sift together flour, castor sugar & salt. Rub in butter until it forms crumbs. Knead dough to form a ball. Press pastry (use a pastry press dipped into flour) into a 23cm diameter foil tart or baking dish. Bake at 180 degrees Celsius for 8 minutes if you want a soft pastry & 10 – 12 minutes for a crispier shortbread one. Remove from oven.
Ingredients (Filling): Total Calorie Count for 2 fillings: 3,541 Calories
1 litre full cream milk
250 g butter or a good tasting hard margarine – I prefer butter (1,793 Cal in butter)
¾ cup (187.5ml / 86g) Maizena or Corn flour
¾ (156 g) cup ordinary table sugar
2 large eggs (148 Cal)
Pinch salt or to taste
Splash vanilla essence / freshly grated nutmeg / 1-2 drops almond essence / splash caramel essence to taste, however you wish. Sometimes I just prefer nutmeg and cinnamon. All depends on your mood.
Method:
  1. Place milk in a 5 liter microsafe bowl and microwave 7 minutes or till comes to a rolling boil (1000w oven).
  2. In another high bowl, weigh in your Maizena/corn flour, sugar, grate in your nutmeg if using & crack over your eggs. Using a stick blender cream it all until corn flour is fully incorporated and smooth. You may use a beater. Make sure corn flour is well covered and blend in with beaters off. Once it is well blended you may switch beaters on, or you will have corn flour flying all over your kitchen.
  3. As soon as milk comes to a rolling boil whilst beaters are running pour over boiling milk whilst continuously beating. Quickly place back in microwave 3 minutes. Beat again quickly so as not to allow too much heat to be lost and return to microwave oven for a further 3 minutes. Remove and beat again. Add your favourite flavourings in accordance with your own taste and pour out into your two pastry shells. Dust surface with cinnamon, cover with another pie foil plate and refrigerate to cool. Sets up fairly quickly in winter within an hour it will be ready to serve. Enjoy!
Total Calorie Count: 4,553  for both Milk Tarts (With reduced gluten). Tips on Cornstarch / Cornflour: Never overcook as it will begin to break down and thin out. Do not freeze any cooked recipe that contains cornstarch.
Excessive Cooking:Simmering or boiling a corn starch thickened mixture for an extended period oftentimes may cause the starch cells to rupture and the mixture to thin.
Freezing: Freezing corn-starch thickened mixtures will rupture the starch cells and cause the mixture to thin out.

 

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The Milk Tart everyone wants to bake! From the South African Huisgenoot Magazine, March edition, 1985. Lovely!

This has become another one of my favourite Milk Tarts! This recipe makes 2 milk tarts each with 8 servings.

Calories per serving: 220 (109 g)Total Calories: 3,526 – Total Weight: 1736 g

I hold stick blender at an angle to get as much air into mixture without baking the filling – This is what your milk tart should look like.

This is not the original picture but what it really should look like if you follow my method – This picture is my original picture from Aunty Nella’s Milk Tart.
Notes:
  • When using a set of measuring cups and spoons all measures are loosely scooped up and NOT compressed – leveled off with the back of a knife run over the surface of cups and spoons. This is Baking Law!
  • If you are going to bake your milk tart, add only the yolks, keeping the whites apart. When oven temperature is ready – with clean beaters beat up your whites until fluffy (not balls of fluff) and fold through gently with spatula.

 

Ingredients – Pastry crust: (Total calories: 1,051 – Total weight: 205 g )
90 ml butter (6 Tablespoons) or use a hard margarine – May economise by using ½ and ½
2 Tablespoons caster sugar (ordinary if fine)
180 ml Cake Flour (use your set of measuring spoons)
salt, a generous pinch
Method: Sift together flour, castor sugar and salt. Rub in butter until it forms crumbs. Knead dough to form a ball. Place each ball into centre of both 23cm diameter tart foil pie or baking dishes. Press out pastry making sure you press well to thin out around corner edges. Trim/neaten edges & Bake at 180 degrees Celsius for 8 – 10 minutes if you want a soft pastry & 10 – 12 minutes for a crispier shortbread one. Remove from oven.

If you can get your hands on one of these hand held pastry presses – It really does speed things up and presses the pastry out so nicely! Every now and then I just dip mine into the flour as I go along.
Ingredients – Filling: (Total Calories: 2,474 – Total weight: 1531 g)
1 liter Full cream or whole milk
4 large eggs
40 g (75 ml) Cake flour
2 ml salt or a generous pinch
185 ml sugar – In cup measures (125 ml + 60 ml)125 ml butter (may use a good tasting hard margarine but butter is best)
5 ml vanilla essence, to taste
2 ml almond essence or added to taste. Careful as it can overpower very easily!
2.5 ml caramel essence or to taste (1 capful)
nutmeg, finely grated or to taste (½ to ¾ of a whole)
5 ml Cinnamon powder to sprinkle over top or to taste
Method: (My easy peasy way of doing it is the method I always use!)

Bring the milk to boil in a large 5 liter mixing bowl so it does not boil over. I use a light weight microwave safe plastic bowl. Place bowl on scale and measure into it both flours together with salt and sugar. Crack over your eggs. With your beaters or stick blender switched off stir in the flour so that it is well covered by the moisture and will not fly out the bowl on beating. Using your stick blender or beaters (switched off) blend it all together so that it is nice and smooth (I use a Brabantia stick blender which I find has good power). As soon as milk is at a rolling boil, with blender or electric beaters running pour in the hot milk to partially cook the mixture all whilst beaters are constantly running – quickly before it cools down put bowl back into microwave and microwave on high (1000 watt Oven) for about 3-4 mins until you see it is just starting to set around the edges. Remove and whiz again until smooth and lump free – Quickly before it cools down put back in microwave and cook on high a further 3-4 minutes until you can taste the flours and eggs are well cooked in and no longer taste raw. Once the custard is cooked, add the butter, whiz it in followed by the vanilla,caramel & almond essence & finely grated nutmeg all to taste.Whiz it all up again incorporating as much air bubbles (lightens mixture) as you can holding stick blender at an angle. Do not over do this or it will begin to lose air. Pour custard into your pre baked tart shells. Dust with cinnamon. Allow cooling and refrigerate overnight or until set. Enjoy!

End of Recipe!
********************************************************
For additional further tips and methods see below….
Separate your eggs into two stainless steel bowls. Do not get any yolks/fat into whites. If a bit of yolk ends up in whites do not use fingers to get it out (fingers have fatty oil deposits egg whites do not tolerate) rather use a piece of eggshell to get it out. Keep away from drafts while whipping egg whites. Beat egg whites up in grease free clean stainless steel bowl until fluffy soft peaks form. Set aside.Sift cake flour together with salt into large bowl. Make a well in the centre & pour in just enough cold milk to make a lump free paste. Stir with beaters switched off, then add a little more cold milk until you have a batter like consistency, switching on beaters once flour has been incorporated. Beat until you have a smooth consistency.Break up 3-4 generous cinnamon sticks. Place into stocking & fasten with elastic. Bash to crush with mallet or hammer. Place it into your balance of the milk & stir whilst heating up. As soon as it comes to rolling boil, remove cinnamon pouch (can be stored for re-use in freezer) & pour cinnamon infused milk in a steady stream into your flour cold milk paste mixture all whilst beating at the same time until smooth & lump free.Put this mixture back on to cook. In a microwave, beat every 3 minutes, or on a stove continuously stirring with a wooden spoon in a heavy bottomed saucepan beating as much air into mixture as you can.Mix a little of the vanilla essence to a paste with baking powder, Add your vanilla mixture onto your sugar egg mixture. Do not stir. Set aside.Cut butter / margarine up into cubes, set aside.In the meantime, using your electric beaters, stir your castor sugar in with your beaters switched off into your egg yolk mixture. Once it has all been incorporated, switch on your beaters and beat until you have a fluffy – frothy sponge that leaves a trail when you lift your beaters – all sugar has dissolved and volume trebles or increases even further.When your milk/flour mixture is gently boiling, pour some in a steady stream whilst still running beaters, into your egg yolk/sugar/baking powder/vanilla mixture. Continue beating on full speed, then pour your egg yolk/sugar/milk/flour mixture back into your flour/milk mixture & continue to beat it till smooth & lump free. Put it back onto heat / into microwave. Beating every 3 minutes until it has thickened and you can taste that the flour is well cooked in. Remove from heat.Wash, dry & clean off beaters. Once more beat up your egg whites again to get rid of any liquid that might have settled on the bottom. Immediately thereafter, gently fold in your egg white mixture with a spatula or with beaters quickly but very lightly gently work it in. “I give it a few quick slow speed whizzes with beaters, but very gently-gently, so as not to knock out too much of the air.” Sprinkle with freshly ground cinnamon sugar & bake 180 degrees Celsius in pre- heated oven 30 minutes. Gently remove from oven. Do not knock or bang whilst still hot to prevent air being knocked out & collapsing of tart. Once cooled keep refrigerated until cold. Best served cold! ……………… Enjoy! South African Melktert (Milk Tart) Makes 2 very generous tarts Servings Per tart: 8 2nd Method .. When time is running out.. Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Omit the baking powder. 3 Add some of the hot milk to the creamed mixture, and then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and…. 6. Bake for 20-25 minutes in an 180C oven. It is much easier to make it this way. 3rd Quickest Method .. When time is running out even more.. Instructions : Bring milk and butter to just boiling – reduce heat immediately and simmer or remove from the high heat Cream the sugar, whole eggs, corn starch, flour and vanilla extract with an electric hand beater until its thick and creamy Add half a cup of the hot milk to this mixture and blend well Then pour all the sugar mixture back into the hot milk and stir continuously while on medium heat, until its nice and thick TIP : Do not boil! Be careful not to stop stirring as it will burn on the bottom and stick Pour into the pie crusts Sprinkle with cinnamon Refrigerate until set for about an hour or more. Can be frozen. You may substitute the flour for cornflour (Maizena) – I make the batter first: i.e.: beat the flour, sugar, eggs – I do not whisk the egg whites – no need – The milk needs to be warmed prior to the batter being mixed in – this mixture needs to be “tendered” on a steady even heat – lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle cinnamon on warm filling – let stand at room temperature before chilling prior to serving. Beat up egg whites until till soft peaks form (Volume should increase 5 – 6 fold – Fresh eggs at room temp please!) Beat castor sugar with electric beater (swirl it in with beaters before switching them on otherwise you will have sugar flying all over the place.) till trebled in volume. Set Aside. Blend flour mixture with 125 ml of the cold milk till smooth & lump free. Heat the balance of the milk until very hot, when just reaching boiling point, with your beaters running, pour on in a steady stream, whilst you continue beating to partially cook & smooth it, smoothing out to create lump free mixture. Put back onto heat at 3 minute intervals, microwave, while stirring all the time, until you see it is thickened, & you can taste that the flour has been well cooked in. While beating, pour the cooked mixture over the “egg yolk sugar mixture” and continue beating to smooth it out & partially cook the mixture. Cut up room temperature butter & beat this into your hot mixture until melted & well incorporated. Fold in your stiffly beaten egg whites, being careful not to knock out too much of the air from your mixture – “I prefer to quickly beat it in, quickly, not to lose too much air, or to just break up & to incorporate any egg white lumps sufficiently into the mixture, otherwise I find that you can actually taste these egg white lumps that have formed. Bake 180 degrees Celsius in pre- heated oven 25 – 30 minutes.

THE CORRECT WAY TO COOK PASTA!

From Joe – See original link here – A big thank you to Joe for this one!
Pasta should be rinsed after it is cooked:
Wrong, absolutely wrong. Rinsing pasta after it is cooked will wash away the thin layer of starch that is clinging to it, and that starch is necessary if you want your sauce to cling to the pasta. This same layer of starch is what makes pasta stick to itself when it cools, so rinse your pasta only if you are planning to reheat it in boiling water before serving (an old restaurant trick) or if you plan to serve it cold, as in a pasta salad. Otherwise, rinsing your pasta is strictly forbidden.
Adding oil to pasta water will keep the pasta from sticking together
This one is just plain wrong. Keep in mind that the pasta is at the bottom of the pot, and the oil is floating on top of the water. Even if a little oil comes into contact with the pasta when it is added to the pot, the oil will wash off immediately and float back to the top of the water. Because the oil does funny things to the surface tension of the water, it will help prevent the water from bubbling up and boiling over, but if your pot of pasta is boiling over and the pasta is sticking together, then you are doing one thing wrong-use a bigger pot and both problems will go away.
Adding salt to a pot of beans will make the beans tough
I have heard this from several otherwise reliable sources, and it just isn’t true according to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen.” He explains that acidic ingredients such as tomatoes will react with compounds in the skins of beans and make them tough. However, the only effect of adding salt is to make the beans cook considerably faster. Go ahead and salt your beans whenever you want with no fear of negative consequences.
All the alcohol will burn off when it is cooked
The logic behind this food myth is that alcohol, which has a lower boiling point than water, will be completely evaporated by the time the water in the pot or pan comes to a boil. It is true that ethanol (the alcohol in wine, beer, and distilled spirits) has a boiling point of only 173F (78.4C) versus 212F (100C) for water. The trouble with this theory is that a liquid composed of water and ethanol actually has a boiling point somewhere between the two. That means that both the water and the ethanol are being released as vapor at the same time when the liquid comes to a boil, and not one followed by the other. Granted, the alcohol will boil away at a slightly faster rate, but laboratory experiments reveal that some alcohol remains even after prolonged boiling. And, contrary to what you might have heard from certain TV chefs who really should get their facts straight before spouting off before millions of viewers, igniting the alcohol does not “burn the alcohol off.” It just ignites the ethanol vapor that is being created by the evaporation and does nothing to speed the process up.
Salting meat before cooking will make it dry and tough
This food myth is bandied about perhaps more than any other. It’s true that salted meat, if left alone long enough, will lose some of its water content and become drier and more firm in texture. This isn’t always a bad thing, and it is to this process that the world owes such delicacies as ham, bacon, corned beef, salami, and pastrami. However, salting a steak, pork chop, or hamburger shortly before cooking it does nothing more than season the meat, and everyone prefers their meat well seasoned so feel free to salt at will.
Fruit juices are an essential part of a healthy diet
Everyone knows that fruits and vegetables are essential to a healthy diet, but the same cannot be said for fruit juices. While fruits contain vitamins, minerals, and fiber (remember, fiber is our friend), most fruit juices contain little more that water and sugar. Okay, so some of the sugar may be natural, but you would be amazed at how many fruit juices on the market contain added sugars, especially in the form of the ubiquitous high-fructose corn syrup. Unfortunately, advocating fruit juices as part of a healthy diet is tantamount to touting Coca Cola as a healthy drink. Eat your fresh fruits, but leave the bottled, jarred, and boxed fruit juices on the supermarket shelves.
A calorie is a calorie is a calorie…
Actually, this one is basically true. A calorie is defined as a unit of energy, or as Wikipedia puts it, “The kilogram calorie, large calorie, food calorie, Calorie (capital C) or just calorie (lowercase c) is the amount of energy required to raise the temperature of one kilogram of water by one degree Celsius.” Americans usually use the term calorie, and most other English speakers prefer the term kilocalorie, but they are both units of energy. When used in reference to food, calories represent the amount of energy provided by the food that is available to our bodies. So, from a technical standpoint, a calorie (or kilocalorie) is a calorie (or kilocalorie) is a calorie (or… you get the idea.)
However, some calories are better than others. Some of the things we eat and drink provide energy in the form of calories and little or nothing else in the way of nutrition. Foods that fall into this category include all sugars (glucose, sucrose, fructose, dextrose, maltose, and all the other -oses) and alcohol. So when you eat or drink things that are primarily sugar (most soft drinks and fruit juices) or alcohol (especially distilled liquors such as whisky and vodka), you are pumping calories into your body and receiving nothing (or very little) of nutritional value.
On the other hand, if you consume the same number of calories in the form of fruits, vegetables, meats, seafood, dairy products, and even such “taboo” foods as fats and complex carbohydrates, you are consuming valuable nutrients including proteins, amino acids, phytochemicals, vitamins, minerals, antioxidants, micronutrients, and tons of other good stuff along with the calories.
Whether you think of them as “good” calories and “bad” calories, or “smart” calories and “dumb” calories, not all calories are treated in the same way by our bodies, so even though all calories are equal in terms of energy potential, it is clear that some calories are more equal than others from a nutritional standpoint.
You shouldn’t wash mushrooms because they’ll soak up water like little sponges
MushroomsThis food myth has been addressed by many people in many forums, yet it persists. First of all, like most of the foods we eat, mushrooms are about 80 percent water in the first place, so would it really be so bad if they soaked up a little more water when you wash them? I think not. The simple truth is they don’t soak up any more water when rinsed than broccoli does.
This was demonstrated by Harold McGee, author of “On Food and Cooking – The Science and Lore of the Kitchen.” He soaked six ounces of mushrooms in water for five minutes. When he drained them and weighed them again, he found to they had gained about 1/4 ounce, or 1 1/2 teaspoons of water. The cooks at America’s Test Kitchen repeated his experiment and subjected six ounces of broccoli to the same procedure as well. They found that the broccoli had gained the same amount of weight in water and reasoned that the gain in weight in both cases was due to water clinging to the surface. They both “absorbed” the same amount of water, and no one has ever warned against washing broccoli because it will soak up water.
So go ahead and wash your mushrooms before you eat them, unless you really want to add a little bit of the “stuff” they grow in to your diet. Do be sure to wash them immediately prior to using them because a little additional moisture will cause the mushrooms to become unpleasantly slimy, but that has nothing to do with absorbing water.
Searing meat seals in the juices
Seared meat ? Boy, I wish I knew who the dunderhead was who originally dreamed up this one. Actually, I do know. It was a German chemist by the name of Justus von Liebig, and he published the notion sometime around 1850. Although his theory was based on presumably sound principles of food chemistry, it was disproved just a few decades later, yet it continues to be preached by television cooking show hosts who really should know better. Anyone can repeat the experiment: simply take two similar pieces of meat, weigh them, sear one and don’t sear the other, cook them both to the same internal temperature, then weigh them again. Time after time, the results indicate that the seared meat loses at least as much weight due to liquid loss as the un-seared piece. In fact, searing the meat actually causes a greater loss of liquid due to the higher temperatures used. However, there is no arguing that searing meat creates a lot of flavor, and that is why we do it. The next time you hear someone state authoritatively that searing meat locks in the juices, just smile and treat them like you would a small, ignorant child. The same thing goes for people who use “browned” and “caramelized” interchangeably…

Aunt Rita’s Mexican Beef Mince Lasagna or Mexican Ziti Pasta ..Ooh-Soo-Delish!!

Top Quality recipe! If you own a restaurant you can serve it with pride! – Use a good quality ground beef or mince like lean steak or topside.

An unforgettable dish to die for! – Can be served to queens and heads of state or as a Ziti or a Mexican Lasagna Pasta Dish!

You may also make this with roasted deboned chicken thighs

This dish really is far better topped with cream cheese and cheddar imbedded with jalapenos which does something really special for this dish! – I only had cheddar on first making – I thought it would have looked far better with a Mozzarella topping but alas it didn’t and as you can see below on following the original recipe on making it the 2nd time it left a pool of water on the bottom so do NOT add any liquid at all to this dish!

Now look how sad it looks with a sour cream mozzarella topping and the water added in original recipe – Do NOT add it! – See how it forms a pool of liquid on the bottom.

No water added and you can see it is perfect!

In the above picture I used 400g cream cheese and 100g cream together with cheddar topping – You may also use my homemade greek yogurt or cream cheese and or a blend with part cream.

You may replace the pasta with my recipe for Malay Rotis which makes 7 – 8 rotis and serve these as wraps with a sambal and lotsa cheese or you may even layer with lasagna sheets in same weight as pasta for a lasagna.

Ingredients:
400 g macaroni (or spaghetti), uncooked weight. boil 7 mins 1000 w
microwave & steep, stirring to prevent sticking until al dente
675 g beef mince
60 g butter
44 g taco seasoning (1 recipe taco seasoning) See below
480 g cheddar cheese
500 ml Sour cream but better with Greek yogurt or smooth cream cheese
1 egg
2 jalapenos, whole (deseeded) thinly sliced into rings (keep freshly frozen – easy to slice)
290g (1-2 small – medium) onions
3 garlic cloves (18 g unpeeled weight)
1 tablespoon chili powder (I used Cashmiri dried cayenne chili flakes
ground)
1/4 tsp dried oregano
1/2 tsp smoked paprika
1.5 tsp cumin powder (freshly roasted). From roasted ground seeds
1 tsp salt ~ use it to crush the garlic
1 tsp black or green peppercorns, roasted (ground) I used half and half
*************
Taco Seasoning:
1 tablespoon chili powder
1/4 tsp dried oregano
1/2 tsp smoked paprika
7.5 ml cumin (powder)Dry roast whole seeds microwave at (4) 24 sec bursts in wet cup until releases aroma, cool and grind to a fairly coarse grind in coffee grinder.
1 tsp salt
1 tsp black pepper (If you choose you may roast this too. Same method as above)

Warning! Do NOT add any water! – Sadly this recipe is no longer on the net. Site has been since taken down! Good thing I took an online snap!
Method:
Note:** Instead of tortillas you may use pasta, which is what I did.**
Preheat oven to 180 C (350 F). Brown beef, drain and add chopped onions.
Cook until onions start to look translucent. Add taco seasoning and water.
Simmer 5 minutes. Add tomato sauce, simmering until sauce thickens
slightly. In a small bowl, beat egg and mix in sour cream and olives. Set
aside. Use a 9 x 13″ baking dish. Cover bottom with small amount of meat
sauce. Place a layer of overlapping tortillas, covering bottom of dish. Continue to
layer the sauce, with the sour cream mixture and 1/3 of the cheese.
Repeat these layers once more and top with green chilies, the final layer of
tortillas and lastly with the remaining cheese. Bake 30 minutes or
microwave on high 10-15 minutes. Baking is HIGHLY preferable. Let cool
about 5 minutes before serving. Enjoy!

I used this recipe to put together my taco spice seasoning blend for this dish.
Tips: You may top this with freshly chopped tomatoes, shredded lettuce,
sliced avocado which I felt was not necessary at all it is just delish as it is!

Top Quality recipe! If you own a restaurant you can serve it with pride!
Recipe source: www.foodpals.com Titled: Aunt Rita’s Mexican Lasagna

Smoked Haddock Fish Pie Centered in a bed of cheesy mashed potato!

You will love this one! – A quick and Easy Fish Pie!                             

Total Calories of dish: 2,595                      Total weight of dish: 1960 g

 Servings: 4

Don’t forget to count calories you MUST weigh your portion of food!

I made this with haddock & it was very lovely. Just add no salt if using haddock as it is salty enough. I also used my own fermented sour milk (Maas / Amasi / Yoghurt) in place of milk which also compliments the dish very well. I poached my fish in the milk & butter until just done. Cooked my potatoes in the microwave (I used baby potatoes in jackets, skins intact. No salt added! They will not soften if you add salt), I removed fish & set aside. Added my cooked softened baby potatoes to the remaining poaching liquid (milk & butter) mashed it with a hand held pastry cutter, which does an excellent job (I couldn’t find my potato masher), then added my peas blending through . Pushed the mash up around edges of the wok, followed by adding my broken up pieces of fish to bottom of wok, then covering it all up with the mash, finishing off with grated cheese topping. Put a collar of a logik oven around the wok and added the head which fits the collar and browned the top while keeping the wok on a low heat. View my pix below & the original recipe here http://step-by-step-cook.co.uk/main…

The only thing missing here is the flour. If you miss it, have a spoon of it on the side 😉

Baked in a 5 liter electric wok using the element head of a FlavorWave Oven together with it’s extender ring which acts as an oven.
Ingredients:
1000 grams potato
400 grams fish
200 grams frozen peas
160 grams mature cheddar cheese
80 grams butter
1 1/4 teaspoon salt (8 grams)
1/4 teaspoon ground black pepper (0.8 grams)
200 mls milk
1 1/2 teaspoon olive oil (8 ml)
Use any sort of fish you like – cod, coaley, smoked or unsmoked haddock, trout, salmon …
Method:
Preheat your oven to 180 degrees celsius / 350 F / Gas Mark 4. Place your fish in a dish greased lightly with olive oil. Add the milk. Peel your potatoes, put them in a saucepan and cover with water. Add a pinch of salt and bring to a boil. When the potatoes are boiling, put the fish into the oven. After 20 minutes, take the fish out and take the potatoes off the hob. Now turn up the heat of the oven to 220 celsius / 425 F / Gas Mark 7. Pour the water off the potatoes and mash with butter, salt, pepper and the milk you used for the fish. Grate the cheese. Mix the frozen peas and the mash with a fork – do not use too much force to keep the peas intact. Separate the fish into small chunks take off the skin. Spread the mash over the fish and put the grated cheese on top. Put your dish in the oven and leave it there for 20 minutes. If your oven doesn’t heat up evenly, turn the dish after 10 minutes. Take out – Serve and Enjoy!

Waterblommetjie Bredie (Mutton stew of water flowers) This is hands down the best stew ever! Both my daughter and I still agree!

Waterblommetjie Bredie (Mutton stew of water flowers) This is hands down the best stew ever! Both my daughter and I still agree!
You won’t find a better stew than this in South Africa – Look out for these in your country as they do get exported!
Serves: 4 – 5

Waterblommetjie bredie (Stew) with pumpkin fritters and rice – This recipe comes from Pinterest and is not my own but this is exactly how it would look served this way and pumpkin would go very well with this dish

Absolutely delicious for cold winter months! – They usually come into season around June – September and are exported in tins. – Waterblommetjies are indigenous to South Africa’s Western Cape province and grow on the vleis and shallow dams from the West Coast to the Boland.

Tip: As a rule of thumb I always use equal vegetables to meat (excluding potatoes and onions). I always add a whole potato at the beginning because this aids in the thickening of the gravy once done.

Keep it simple! – This is delish, plain and simple as it is! Please don’t change a thing!

You may use knuckles, lamb tails, neck, chump chops, best end lamb chops or ribs if fatty mutton is unavailable.

This recipe comes off the back of a tin, from which I’ve always made mine.

Note: If using fresh waterblommetjies, wash the waterblommetjies and allow them to soak in water for 30 minutes. Pre-cook them until fork tender and add them to pot 30 minutes before serving or to tenderize them (per 250 g) before cooking, soak them in a solution of 750 ml water to one vitamin C tablet. Rinse well and microwave or steam in a little water with plenty moisture, covered, until very fork tender and then follow recipe as for tinned waterblommetjies. I once used fresh waterblommetjies and they were very large and tough, which got me thinking that the tinned one’s which are smaller and tastier, could be the one’s they are packaging for export.

The label to look out for on these tins when in season Sept – Oct.
Ingredients:
2 x 410 g (820 g) cans Riverside Waterblommetjies
500-700 g fatty mutton, (lambs tails, flank, shin or shoulder) cubed
15 ml oil
2 onions, chopped
Few drops of lemon juice or vinegar (Fresh lemon juice is by far preferable!)
5 – 10 m brown sugar (Optional)
Aromat to season or any seasoning of choice (Aromat is a South African seasoning)
Salt and white or black pepper, to taste
200 ml boiling water
1 – 2 potatoes, peeled and cubed

Inside of the label, of the Waterblommetjie tin is the recipe that I have always used. Keep it simple is the secret to a good waterblommetjie recipe!
Method:

Drain waterblommetjies, brown meat in oil, remove and reserve. Fry onions in pot until transparent. Add meat, flavourings and water. Simmer gently until meat is almost cooked. Add potatoes and waterblommetjies and simmer until meat is well cooked. Mash some of the potatoes to thicken the stew. Serve with fluffy white steamed rice. Enjoy!

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Comments
Deborah Mawdsley
Waterblommetjies = Aponogeton distachyos. they should sell them there at nurseries in PE. It is indigenous to the E.Cape I believe?
Janeen Theresa Schubach
I wish! They grow in shallow water only around Western Cape and Boland. I’m sure we could grow them on ponds here but there is only 1 supplier it seems https://www.facebook.com/Riverside-Farm…/… and demand sadly doesn’t seem that great because supermarkets here are just not stocking it as before. Fruit ‘n Veg is the only place I have seen sometimes selling them fresh when in season. Perhaps Woolies too
Deborah Mawdsley
Grow them in your unused pool & make a killing selling them
Janeen Theresa Schubach
The water must be knee deep. I’d have to empty the water out Lol Waterblommetjies are harvested June
Riverside Farm Waterblommetjies's photo.
Riverside farm Waterblommetjies
Deborah Mawdsley
 I try avoid tinned food, toxins in the metal
Janeen Theresa Schubach
I always made mine from the tinned waterblommetjies. Loved those! If fresh, just pre-cook, until fork tender 

FRENCH BEANS IN BUTTER – HARICOTS VERTS AU BEURRE

Another tasty way of cooking green beans. Also known as green string beans or runner beans – This Recipe comes from a book titled French Cooking by Eileen Reece.
Serves: 6
Ingredients:
1.3 kg (2.5 lb) very small French or runner (string) beans
75 g (3 oz) butter
30 ml parsley, finely chopped (fresh)
salt and black pepper to taste
Method:
In French cooking green beans are always left whole. For this reason they are picked and sold when very small. Home-grown green beans of any variety, even runer beans can be cooked whole in the French way if picked when no more than 7 cm (3″) long.
Wash the beans under cold running water and drain. Remove stems (top and tail). They should be small enough to have no strings.
Prepare a large pan with salted boiling water, drop in the beans when the water is at a steady rolling boil and boil for about 15 minutes (depending on size) but they should be slightly crisp in texture when served. When done,Drain thoroughly in colander. Add butter to a hot pan and when butter foams, toss in the beans, seasoning to taste and sprinkle with freshly chopped parsley. Toss until they are hot and all coated in butter. Serve and enjoy!