Mealie Meal Bread (Maize Meal) – The Tasty Favourite South African Gluten Free Bread! Includes Recipe for Bread Machine! From Kook en Geniet – South Africa!

Serve with fresh butter and or grated cheese – Delish! What’s so nice about this loaf is that it can be so easily sliced – even with a simple butter knife and all whilst still hot! 🙂
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Mielie Meal is a fairly coarse to fine South African flour made from white mielies.
Mealie Meal Bread is my best Gluten Free Bread and soo Yummy! This recipe is for those that want a tasty gluten-free bread or even for those who love the taste of Mealie Meal.
You may even serve this in place of your “Pap” with your sous (Plain old Tomato and onion stew) with Wors / Boerewors” at a braai (barbecue) as we do in South Africa ;))
Cooking Time: 1 ½ hour this recipe is originally from “Kook en Geniet” South Africa
 
Notes:
250 ml (1 cup measure) milk = 228 g in weight per cup.
Metal pans are the best conductors of heat and will save you time and energy.
Bread may also be steamed in a large coffee tin (if you cut away the top edges around the opening of the tin) Place a rack / trivet onto bottom of pot and fill with water to come about ½ way to 2/3 rd’s up the sides of tin fastened with a cover or lid with weight placed on lid.
 
Ingredients:
750 ml milk (684 g)
1 Litre Mealie Meal
10 ml salt
120 ml butter
6 large eggs
20 ml baking powder
 
Method – Includes Bread Machine:
Preheat oven 180 deg C – OR – if using a bread machine set it on a bake cycle
Grease a standard loaf tin.
Heat 500 ml milk and blend remaining 250 ml milk with the mealie meal.
Add the mealie meal, salt and butter to the hot milk and simmer for a few minutes. Mix well – allow to cool to body temperature – you don’t want to cook or scramble your eggs.
Add the beaten eggs and baking powder. Beat eggs well. Stir the mealie meal mixture gradually into the eggs. Stir in baking powder. Spoon the mixture into a well-greased potjie or standard bread pan and cover with lid.
Bake for 1 hour 30 minutes (I bake mine this long in bread machine on a bake cycle with the crust setting set to light).
Heat 500 ml of the milk. Mix the remaining milk with the mealie meal. Add mealie meal and milk mixture, salt and butter to the hot milk and simmer for a few minutes. Beat eggs well. Stir the mealie meal mixture gradually into the eggs. Stir in baking powder. Spoon the mixture into a well-greased potjie or standard bread pan and cover with lid. Bake in oven 180 C or over a slow fire for 1 ½ hours or until the bread is done.
Test for doneness of bread by placing skewer into highest centre point of loaf. If skewer comes out clean, bread has pulled slightly away from sides of pan and feels springy on top. Remove from oven and turn out.
Serve with butter and some freshly grated cheese or even cream cheese if you wish.
Enjoy! 🙂

Drop Dead Delicious! In House Steak House Meal! Includes Marinade – 3 Sauces and Steak Grilling Times – The Best under the Sun!

It’s out of this World! You are going to LOVE this!
Serve with baked potato, creamed spinach, salad and a steak sauce of choice below
Notes on the Marinade:
Best steaks to use are T-bone, sirloin, rump, porterhouse or scotch fillet steaks.
Use a dry red wine like Taverna Rouge (Dry red matured in oak) wine or a Bertram’s medium cream sherry. Marinate steaks 1-2 hours. No longer or the meat will begin to dry out.
125 ml is enough to marinate up to 600 g of steaks. Use a sealed bag or glass bottle to marinate steaks and use the balance of the drained marinade in your steak sauce so NOTHING goes to waste.
I never add oil to my marinade, instead I oil the braai grid or sear steaks in an oiled pan. Don’t forget to slash the fat on your steaks at 5 cm intervals. Before placing on grid I usually just rub a bit of oil onto steaks which prevents them from sticking to grid.
How to cook steaks: Always remember undercooking is better than over cooking as it can always be corrected but overcooked can never be reversed.
GRILLING TIMES FOR STEAKS:
For usual butcher standard sized thickness.
RARE: 3 MIN EACH SIDE
MED-RARE: 5 MIN EACH SIDE
MED: 6 MIN EACH SIDE
WELL-DONE: 9-10 MIN EACH SIDE TURN STEAKS ONCE ONLY!!
RARE: Three minutes on each side after searing. Most steaks are still quite red on the inside but cooked on the outside – Internal temperature 125°F – 130°F.
MEDIUM RARE: After another two minutes, the outer surface and inside are still very moist. The colour of meat is paler, however not as red as rare steak – Internal temperature 130°F – 135°F.
MEDIUM: Requires six minutes grilling on each side. Only the centre is slightly pink with the outside a deep rich brown. The meat is running with plenty of pink almost clear juices – Internal temperature 140°F – 145°F.
WELL-DONE: About 9 – 10 minutes each side. Never serve fillet steaks well done as they will be very dry and flavourless – Internal temperature 160° F
TIPS: Always mix a bit of oil with your butter (half and half) when frying to prevent smoking point as butter burns easily.
When searing steaks: Have heat fairly high to seal in juices. Once sealed, outer surface of meat appears cooked.
If pan frying: Use half butter to oil mixture as this will prevent butter from burning
For barbecue: Grill over red hot coals on an oiled grid right after flames have died down and coals are glowing red.
Mixed Mushroom, Garlic & Black Pepper Sauce:
For this sauce I have used Douglas Green’s Blanc de Blanc a South African dry white wine.
Note: Any remains of this sauce may be added to Beef Stroganoff recipe in place of good meat stock / packet sauce or soup or for substitution.
Ingredients:
1 small piece onion, finely chopped
250ml Sour Cream – or – homemade click here
Dry white or red wine (Use a wine that will compliment sauce)
1 packet Knorr brand instant black pepper sauce or Royco mushroom soup powder added to taste together with some freshly ground peppercorns
Cake flour to thicken (just a bit) or use a Beurre mani
125g mushrooms (1/2 a punnet)
garlic, freshly crushed, according to taste
soya sauce added to taste
Worcestershire sauce, added to taste
Fresh parsley, finely chopped
garlic salt, to taste
Robertsons Spice for rice, to taste
butter to taste, just a bit
1 bay leaf
Method:
Saute onions in butter, until transparent or golden brown. Slice mushrooms into pot together with garlic and cook for a few minutes. Remove from heat. Add pepper sauce or mushroom soup powder together with ground peppercorns. Pour in sour cream and wine.
Bring to boil stirring constantly, then simmer for a few more minutes, adding the rest of the seasonings all according to taste.
Mushroom Sauce
This sauce is generous enough for 3-4 steaks
Note: Don’t forget to remove steaks from marinade after 2 hours to prevent them from drying out.
Ingredients:
Balance of 125 ml red wine drained from marinating 3 steaks.
6 – 12 cloves garlic, stamped to a paste.
125 g mushrooms
30 g butter
1 small – medium onion, finely chopped or in chunks. However you like it.
425 ml milk
160 g cream
160 g whey (May use water, milk or cream)
1 tsp peppercorns, heaped (freshly ground)
1/2 packet creamy mushroom soup powder, Royco or any other good brand
1 tbsp lemon juice, freshly squeezed or more to taste
Salt to taste
Method:
Peel the garlic and stamp to a paste in microsafe bowl – OR – you may add your garlic paste toward the end of cooking for extra strength. Peel onion and chop into microsafe bowl. Add butter and mushrooms.
Prepare a beurre manie by kneading as much cake flour into butter. Set aside. (Any excess may be frozen / refrigerated). Cook covered on high or medium heat in microsafe container until onions are tender and translucent.
Add the balance of ingredients following instructions on soup package and bring to the boil stirring. Once cooked. Add large pea sizes of beurre manie to the hot mushroom sauce and vigorously stir with fork or balloon whisk until thickened. Remove from heat once thickened but taste to make sure that the flour has cooked. On further cooking if it begins to thin out, add more beurre mani (kneaded butter flour). Serve and enjoy
Pepper Sauce:
Stamp garlic and green peppercorns together with some salt into saucepan (Into a paste). Pour over some wine to taste (Your preference – I love using a dry red).
Reduce over high heat.
Add butter, gradually adding milk, cream and mustard powder together with a squeeze lemon juice to taste. You may sprinkle on some freshly ground black pepper and or mixed green peppercorns to taste.
Add Beurre mani (your little balls of kneaded butter flour mixture) to thicken sauce.
Serve and Enjoy!

Best Ever Char Siu Stir-Fried Chicken! – Char Sii炒鸡片 – Char Sii炒雞片 – Absolutely Drop Dead Delicious! Chinese / Cantonese Cooking with Recipe for Plum Sauce and 5 Spice Powder

An Absolutely Quick, Easy and Delish Dish! – Great for Week-Night Dinners! You are going to love this one! 🙂
Notes:
You may replace the brandy with whisky and you may use whole chicken thighs, bone and skin on. In this case, grill them with a pan placed beneath to catch-all their lovely juices and fats until chicken pieces are close to done and just slightly pink on the bone. 
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These were brined chicken breast tenders which I diced. No need for marinating as I cut them into bite sized pieces – Absolutely delicious!!!!!!

Total Weight of Recipe: 1.091 kg – Total Calories of Recipe: 2,191 
Weight Loss Tip: You may copy paste below ingredients into HappyForks and click on recipe analyzer, then alter the below amounts to your own and just click analyze recipe and don’t forget to place your bowl on the scale and weigh your portion of food. The mind has a strange way of fooling us – sometimes it even lies to us!
 
Ingredients:
800 g chicken breast fillets or tenders (pre-marinated or brined pieces), diced
10 g ginger
10 g garlic
30 ml sugar, caramelized (white sugar is fine)
32 g oyster sauce
32 g (30 ml) Hoisin Sauce
15 g (15 ml) brandy
4 ml Five Spice Powder (See bottom for recipe)
2.7 ml salt or more to taste
pinch red pepper (cayenne pepper)
30 ml chicken stock (fats & juices caught from left over grilled chicken pieces)
30 ml chicken fat (fats & juices caught from left over grilled chicken pieces)
 
Method:
On very low heat, caramelize sugar in pan. Do NOT burn! Once it has browned, turn off heat and stamp in your garlic and ginger to a paste – I use the flat back-end base of a long wooden handled braai or barbecue meat hook.
Place sauce bottles onto scale one by one, set at zero and tip a little sauce out at a time into wok until you can read the bottles are minus their correct measures on scale. If you don’t have a scale then use same measures, but in millilitres.
Add your brandy, 5 spice powder, pinch red cayenne pepper and salt together with combined 30 ml fat and 30 ml stock (juices) from roasting previous nights chicken. You may add more to taste, especially if using skinless chicken breasts to counteract dryness of meat but will need less if using fatty cuts like pre-grilled chicken thighs with bone and skin on.
As soon as you have all the above to the wok. Turn up heat and drop in chicken, stir-frying on high to evaporate liquids until chicken pieces are coated. – Do not allow to burn. Turn off heat as soon as the chicken is cooked through.
Serve with steamed or chinese rice, egg foo yung, carrots and peas.
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You may make extra gravy if you wish

Enjoy! 🙂
 
Chinese Five Spice Powder
Is a blend of cinnamon, cloves, fennel, star anise, Szechuan peppercorns and sometimes ginger, nutmeg, and or licorice but the choice is yours and it’s all up to your own taste.
Notes:
  • When using whole seeds of spice: You need to measure approximately 15 ml of whole spice to get approximately 5 ml of powdered spice.
  • In my part of the world I cannot get Szechuan peppercorns so I just use some black peppercorns which I lightly roast together with fennel seeds for a total of 44 seconds on high in a 1000 watt microwave oven in a damp (rinsed, water emptied out but not dried) teacup, cool and grind together with other spices.
 
Ingredients:
15 ml cinnamon sticks, broken up
15 ml cloves, whole
15 ml fennel seeds, whole
15 Szechuan peppercorns
30 m star anise, whole
Method:
Place all the above whole spices into coffee grinder and grind to powder. Store in sealed container and use in recipes. Enjoy! 

Hot German Bacon Potato Salad – Absolutely Drop Dead Delicious!! You will come back for more so make lots!! This is Totally Addictive!!

I tend to leave my skins on as I prefer the added extra nutrients and fiber so if you do just wash or scrub your potatoes very well.
Notes:

For an extra flavour boost you may add some of your homemade

gelatinized Chicken Stock and rendered Chicken Schmaltz or Fat to this dish – Delish! 🙂

Apple cider vinegar and sugar are added in accordance with your own taste.

If out of apple cider vinegar you may substitute with plain vinegar or by adding some of your whey, leftover from making Greek yogurt, cream or cottage cheese as it has a tendency to become very sour and vinegary on standing or when bottled.

Ingredients:
3 large potatoes, peeled or skins left on – It’s up to you
30 ml (2 Tbsp) oil
1 cup sliced onion
3 slices of bacon (I like streaky bacon)
1 tsp (5 ml) black pepper
1 Tbsp (15 ml) salt
1/4 cup (60 ml) apple cider vinegar (optional) added to taste and may be omitted
1/4 cup (60 ml) sugar (optional) added to taste and may be omitted
1 cup (250 ml) green or spring onions, chopped
Method:

Wash and scrub your potatoes if you are going to leave the skins on or peel the potatoes if you prefer – you may leave them whole.

Steam or boil your potatoes for about 25 minutes or until fork tender. Do NOT add any salt or your potatoes or will remain hard and not soften up.

Drain potatoes in colander or a large sieve.

Heat oil in saucepan and add in given order – add your sliced onions, bacon, black pepper and a little salt to taste.

Break up your bacon in saucepan with spatula and cook until bacon has browned.

Add the apple cider vinegar to taste – You don’t need to add all of it – so add it according to your own taste.

Add the sugar to taste – you also do not need to add all of it and it is entirely up to your taste.

Cook on medium heat until sugar dissolves.

Chop up your spring onions and slice or dice your cooked potatoes into small pieces.

Add your spring onions and potatoes to your saucepan together with 1 teaspoon salt and a 1/4 teaspoon of black pepper to taste.

Gently toss all together until combined. Top with more bacon and green onions if desired.

Serve warm.

 

Enjoy!

Miraculous Most Fluffiest Magical Mashed Potatoes Ever!! The Secret is out !!

Use a steamer and a ricer or if you don’t have one you may use the back of a large tablespoon together with a colander or a large sturdy sieve.
To see what a ricer looks like click here. Look out for them in bake-ware shops.

Notes:
The key to the fluffiest mashed potatoes begins with using the proper potatoes and keeping them as dry as possible during cooking – The secret is to steam your potatoes – together with the best tool for the job called a ricer.
The best potatoes to use are Yukon Gold – or – russet or Idaho potatoes. In South Africa they are the very floury large round ugly dirty skinned potatoes – Those lovely potatoes that burst open in curries and stews. They also have the highest starch content which makes them the perfect potato to use.
Add NO salt whatsoever to your potatoes or they will NOT soften up! Season only once they are fluffy soft.
Potatoes steam very well in a microwave steamer which is built for this purpose and is what I use.
You may steep any flavourings you like in your milk, like rosemary, garlic or any aromatics you wish to add to your mashed potatoes.
The amount of the below ingredients should take about 20 – 25 minutes to steam.
Ingredients:
900 g (2 lb) Yukon Gold – or – russet or Idaho potatoes
1/2 cup milk
1/2 cup butter
2 hefty pinches salt (kosher if you like)
small pinch black or white pepper – which ever you prefer
rosemary, garlic or any aromatics you wish to add – Optional
nutmeg – I love adding freshly grated to taste
Method:

Peel, cut and halve the potatoes or you may have them in pretty big chunks.

Find a microwave steamer if you have one or you may use a conventional steamer or pot designed for the purpose of steaming.

Set the steamer basket over about 2 inches of boiling water.

Arrange potatoes in steamer basket in a single layer so they cook at a uniform rate.

Using thongs place your softened steamed potatoes into the center of your ricer called the hopper. Fill the hopper to about 2/3 rd’s of the way and press down with the handle like a kind of like a citrus press and all your wonderful steamed potatoes will rice out at the bottom and sides through the round holes of your ricer or you may use a colander or a large sturdy sieve (placed over a bowl) using the flat back-end of a tablespoon, press through one potato at a time. If using a sieve or colander do not overload it.

Do NOT use a food processor, a blender or even a hand-held mixer, because they will shear through the potatoes and starch granules creating a very gluey – gooey mashed potatoes so best avoid these machines!

Melt butter in milk. Add your seasonings and herbs like rosemary, garlic, pepper and any other aromatics you would like to add. Swirl the heated liquid around to dissolve the salt into the liquid and to infuse the herbs because you don’t want to over-mix your ready riced potatoes.

Pour your heated buttermilk mixture over your riced potatoes and give it all a gentle stir so that it is nicely combined – Do NOT over stir or they will turn gloppy and or gluey!

Serve in a nice warmed bowl so that your mashed potatoes don’t get cold.

There you have it – 3 simple tricks to serve the fluffiest mashed potatoes EVER!

Enjoy! 🙂

Best Cream of Tomato Soup I have EVER had in my Life!! BEST on the Net!! Warning!! Addictively Delish!! Great for Meatless Mondays!! Vegan/Vegetarian-GMO Free!!

The Best Tomato Soup you will EVER eat !! Trust me !! This one just can’t be beat !! And has truly has become one of my TOP favourite Soups! 😉

Notes:
The best tomatoes to use are the Italian oval-shaped ones which are also known as jam tomatoes but if you can’t get jam tomatoes ordinary tomatoes will do fine – Make sure they are a lovely ripe red and fresh. I don’t even remove the cores. I just puree the whole lot as the fiber is very good for you.   The skin of the Italian oval-shaped jam tomato disintegrates far better than the usual round shaped tomatoes which adds to the lovely red color that you see here – To puree or bottle tomatoes the Easy Peasy way see here.

For my dogs – They didn’t want to eat their tomato soup and wanted to know where their meat was ?  So I tossed in some stir-fried chicken pieces and pasta for them and that made them eat their supper! The soup is just lovely as is and does NOT go at all with chicken or pasta! – So don’t try it! But that’s the only way I could get my dogs to eat their soup
Ingredients:
6 tablespoons (86 g) butter
1 onion (medium)
45 – 90 ml sugar, to taste
2 -3 chicken stock cubes (bouillon cubes) – or – your own homemade chicken stock to taste
Freshly ground black pepper to taste
1 cup sherry (optional)
250 – 375 ml heavy cream to taste
1/4 cup freshly chopped basil – You may use a light sprinkling dried to taste
1/4 cup freshly chopped parsley – You may use a light sprinkling dried to taste
Method:
Begin by dicing your onions or you may do this very quickly in food processor with metal blade on.
Melt your butter in a large heavy based pot or saucepan and gently saute your onions until translucent.
Place all your whole tomatoes into a very large micro-safe bowl and cover with dinner plate. Cook on high just long enough to soften them.
Once tomatoes are nice and soft you may with a hand-held blender, puree them directly in their bowl.
Add your freshly pureed tomatoes to your onions, stirring to combine.
Gradually add your sugar, carefully tasting in between to balance out the acid out with the sweet.
Stir in your chicken stock cubes or homemade gelatinized chicken stock, tasting for saltiness in between – balancing out your salty with your sweet. Be careful not to make it too salty.
Add some freshly ground black pepper to taste. Stir to combine.
Bring soup to a boil and then turn off the heat.
Stir in your basil and parsley. Add your sherry if you will be adding. Lastly stir in your cream to taste, or in part – swirling the balance into each individual serving bowl upon serving.
Enjoy!

No Bake Milk Tart (Melktert) with Quick Microwave Oven Condensed Milk Filling – This is the Best Milk Tart Ever in South Africa! – Including 2 of the Best Ever Pastry Crusts!

This is the Best Milk Tart in South Africa – Ever!! With 2 of the Best Ever Crusts – A Biscuit or a Shortbread Pastry Crust. This is the BEST Milk Tart you will ever eat! It does NOT get better than this. I Promise this will become your favorite too!
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This is my BEST Milk Tart EVER! My Top Choice Ranked Number One!! Trust me!! I have been making Milk Tarts all my life!!

Makes: 2 Milk Tarts with a diameter of 23 cm (9 inches)
 
Notes:
When measuring: Use a set of measuring spoons. The flour must be loosely packed and leveled off with back of a knife – NEVER compress the flour! This is baking law.
To economise you may use half butter to margarine but butter is always best.
Weigh your pastry if you have a scale and form it into 2 balls equal in weight. Place each ball in center of pie plate and press out. Easier if you have a pie pastry press which is a little hand-held gadget with sloping sides which presses out pastry onto bottom and sloped sides of foil pie plates as well as edges of foil dish or use the bottom of a glass if you don’t have one. With the tins of a fork press out decorative pattern along rim of foil plate. Trim off the excess pastry neatly with a knife.
 
 
Scottish shortbread Pastry Crust 1 (Baked):
 
Ingredients:
180 ml Cake Flour – Loosely packed and leveled off with the back of a knife
2 Tablespoon castor sugar
Generous pinch salt
6 Tablespoons (90 ml) butter — you may use a hard, good tasting margarine or half and half
 
Method:
Preheat oven to 180 degrees Celsius (350 F ).
Sift together flour, castor sugar and salt.
Rub the butter into the flour until it forms crumbs.
Bring pastry together to form a ball.
Place each ball into the center of two 23cm / 9 inch diameter pie foil plates.
Press out pastry evenly making sure to even it out where the bottom meets side walls.
Use the tins of your fork around rim of plate edges to press out a pattern.
Trim and neaten pastry over hanging edges by gently running a knife around the outer lip circumference of plate.
Bake in preheated oven for 8 – 12 minutes or until golden brown.
Remove from oven. Set aside.
 
 
Biscuit Pastry Crust 2 (Instant – No Bake):
Notes:
Do not add sugar if using Tennis biscuits as they are sweet enough – Only add the sugar if you are using South African Marie biscuits.
You may: Butter a 23 x 23 cm square container using square-shaped South Africa Tennis biscuits to line the bottom and exclude the butter.
For Lunch Box Milk Tarts: Butter the bottom of your lunch boxes. Prepare below recipe and press it into bottom of lunch boxes or you may omit the butter and just sprinkle a layer of biscuit crumbs onto bottoms.
You may bake and all in one tart in a flat square metal container (30 x 30 cm) at 180 C for 10 – 12 minutes or until light golden brown. Set aside to cool down before pouring in your filling.
Never be tempted to make a high or tall milk tart as the upper weight will compress out the air below and will result in a poor mouth feel. (I have tested it!)
 
 
Ingredients:
200 g Tennis or Marie biscuits
122 g of hot melted butter
pinch salt or to taste
Add 22 ml sugar – Only if using Marie biscuits
 
Method:
Break up biscuits and place into food processor with metal blade on. Pulse until crumbs or place into a bag and crush with rolling-pin or feet until crumbs.
Dissolve butter until melted and hot.
Place biscuit crumbs into milk tart container you will be using and pour over the hot butter, blending all in well together with teaspoon until you have what looks like wet sand. http://www.recipetips.com/kitchen-tips/t–810/crumb-crust.asp
Press mixture into 2 pie foil containers or lunch boxes using a hand-held pastry press or the bottom of a drinking glass. Set aside.
 
Milk Tart Filling:
Notes:
Use a large 5 liter bowl so boiling milk will not rise up spilling over sides thus messing up your microwave oven.
Make sure dry measures (cornflour) are scooped up loosely, without compressing and leveled off with the back of a knife. It is baking law!
When beating your milk tart filling before pouring into pastry cases try beating in air for extra lightness. It gives a better mouth feel. Easily done with a stick blender held at an angle. There is a knack to this but you will pick it up if you make them on a regular basis. Never over-beat the mixture, as the air will begin to collapse.
I prefer making my milk tarts before I go to bed so that by morning they have fully set.
 
Ingredients:
1 (385 g) tin condensed milk (use a good brand like Nestle)
4 1/2 cups milk (1.125 liters) full cream milk (I like Jersey milk)
15 ml margarine or butter
3 extra-large eggs
80 ml corn flour
pinch salt
5 ml vanilla essence (Optional to taste: 1 – 2 drops almond essence, 3-4 caps caramel essence, 15 – 30 ml vanilla, 3/4 of a whole nutmeg grated)
Cinnamon for sprinkling
 
Method:
This is my quick ‘n easy microwave method for the filling – You will need 2 identical 5 liter deep microsafe bowls.
1. To a large micro safe oven bowl add your unsifted cornflour together with a pinch salt, followed by cracking over your eggs. Stir all together well with beaters or stick blender (do NOT switch on!) until all the cornflour has been incorporated otherwise you will have flour all over your kitchen! & then give it a quick whiz until smooth & set aside.
2. Bring all the milk to the boil in a microwave oven. Remove and use some of the hot milk to swish out all the condensed milk from the can. Return all the milk to bowl & continue cooking until it comes to a rolling boil, immediately with stick blender or beaters running in the other 5 liter bowl, pour boiling milk into cornflour egg mixture beating continuously. Give it a good whiz trying not to let temperature drop too much & put back in (a 1000 w microwave) oven for a further 3 minutes until you see it is starting to thicken up around the walls & edges of the bowl, once it does so quickly remove, beating again to smooth it out & put back in oven to cook a further 3 minutes until it begins thickening up again around the edges. Beat once again & taste. It should taste cooked. **Be careful not to overcook the cornflour as it will break down and begin thinning out. Once the cornflour tastes cooked it is done.
3. Whilst still hot, quickly beat in your butter followed by (all are added to taste) vanilla, caramel essence, 1-2 drops almond essence & grated nutmeg. I find this combination makes the filling taste so much extra special !!
4. Empty filling into pastry cases. Dust with cinnamon. Allow to cool down a bit & refrigerate to set.
Serve and Enjoy! 🙂