Wednesday, 20 February 2013

Guest Blogger - Shants from The Chef Mother

Hello beauties!

Something new's happening on the Couch. In an effort to help promote some other South African blogs, I'm going to be featuring some of these bloggers here. Chef Shants will be teaching us how to cook (beautifully) once a month from now on, and you'll see some other cool bloggers as well from time to time. If you're a South African blogger and you'd like to be featured on the Couch, mail me or drop me a line, and we'll work something out. :)

Just in case you haven't made a visit to Shants' blog, CLICK HERE. You won't be sorry if you do. And also, spread some love and subscribe to her. She's mad, I know, but her food is just BRILLIANT and I promise you'll learn a thing or two. :)

So, over to Shants!

Traditional South African Milktart with Chef Shants's Mad Twist.

Melktert or Milktart is one of SA's most traditional tarts, we eat it for every and any occasion; or just simply have a slice (or three) with tea or coffee as a treat just because its so bloomin'  "lekker" man!! Any excuse will do to have a slice and you'll know why from your very first delicious bite.

Pastry:
1 egg
1/2 cup (4 oz) sugar
2 cups (16 oz) flour
125g (5 oz) butter
Pinch of salt

Method:
Preheat your oven to 180 C (350F or gas mark 4). In a bowl cream your butter and sugar together and add egg, mix some more, add the flour and the salt and combine thoroughly. Press into 2 round aluminium tart dishes and bake until base is golden brown ~ already smells good hey!

Filling:
Pinch salt
4 1/2 cups (36 fl oz) milk
3 tsp (1/2 oz) corn flour
3 tsp (1/2 oz) flour
3 eggs
1 tsp (1/6 fl oz) vanilla essence
1tblspn (1/3 oz) butter
1 cup (8 oz) sugar
Some ground cinnamon
Honey
1 peach/nectarine, sliced

Method:
Bring your milk to the boil. In a bowl beat the eggs, add the sugar, flour, corn flour and salt. Beat it well. Pour the boiling milk into the mixture and mix well. Return it to the stove and boil till the mixture thickens (mouth watering now!). Then add the butter and vanilla essence. Pour the mixture over the baked shells and pop in fridge overnight.

Sprinkle over the cinnamon generously and then place the peach or nectarine slices in a circle on top (so that each slice of tart will have a slice of fruit on top) - drizzle over honey and enjoy!

There is no doubt that these milktarts NEVER manage to last more than two days in my house, and that's if I'm lucky. I've even caught Craig sneaking pieces after midnight when he thinks we are all fast asleep.

Eat a slice for me too!
 Chef Shants xxxxxxx


Excuse me for ending this post so abruptly, but I'm off to the kitchen to go make some milktart... :) (or at least, dream about it, since I don't have the ingredients!!)

Stay beautiful and be kind to animals, 

Yolandie

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