Recipes > Savanna Desserts & Chutney

• Melktart
• Koeksisters
• Fruit chutney

Melktart

South African Melktert or Milk Tart is a variaton of an egg custard pie which originated with the Dutch settlers who came South Africa in 1652. Melktert was then modified and made a purely South African creation by the Cape Malays.

• ½ lb puff pastry
• 1 ½ tsp butter
• good pinch salt
• 1 stick cinnamon
• 3 cups boiling milk
• 2 tsp custard powder
• 3 tsp corn flour
• 3 tsp cake flour
• 2 tbsp cold milk
• ½ cup sugar
• 4 large eggs, separated
• ½ tsp almond essence
• cinnamon and sugar

Preheat oven to 400F. Line the bottom and sides of two pie plates with the puff pastry and make a raised edge for each. To make the custard pie filling, add the butter, salt and cinnamon to the boiling milk. Mix the custard powder, corn flour and cake flour to a paste with the cold milk and then stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk. Add 4 tbsp of the sugar and bring to the boil, stirring continuously. Remove from the stove when the mixture has thickened and discard the cinnamon. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks. Then stir the yolk / custard mixture into the main custard mixture and add the almond extract. Fold in the egg whites, being careful not to beat but add with a gentle folding motion. Pour the mixture into the pastry cases and bake for approximately 10 minutes. Lower the temperature to 350o F and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.

Koeksisters

Koeksisters are a traditional South African sweet dessert. Although, nowadays, you probably wouldn't find Koeksisters served at a formal sit down dinner. They have moved into the position of a mainstream munch, eaten as a sweet snack, at braaivleis, sporting events, cocktail parties in fact you'll find koeksisters popping up almost everywhere.

• 4 cups sugar
• 1 cup water
• 1 tsp cream of tartar
• ½ tsp tartaric acid
• 1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger

Add the dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for 10 minutes or until syrupy. Set the syrup aside to cool. It is advisable to make the syrup first and to leave it in the fridge overnight.

• 1 egg
• 2 cups flour
• 6 tbsp milk
• 6 tbsp margarine or butter
• 2 tsp baking powder
• 1 tsp salt

Sift the flour, baking powder and salt into a mixing bowl. Cut or rub the margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible. Refrigerate the dough for at least one hour. Roll out the dough to a thickness of ¼ inch. Cut into strips that are approximately 31/2 inches long and 1 inch wide.Cut each strip into three lengthways, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly. Pre-heat vegetable oil in a deep pan and remove half of the syrup from the fridge. Deep-fry the koeksisters in the oil until golden brown. Drain them for a few seconds on absorbent paper. Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot. This will seal the syrup outside and leave the inside of the koeksister dry in contrast. The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters. Koeksisters are a favorite of all South Africans who have a sweet tooth.

Fruit chutney

This easy South African Fruit Chutney recipe is one of the simplest I've come across, and is well worth the slight effort taken to prepare it.

• 1 lb brown sugar
• ½ lb dried pears
• ½ lb dried apricots
• ½ lb dates
• ½ lb dried apple rings
• ½ lb sultanas
• 4 cups water
• 1 clove garlic, crushed
• 2 cups cider vinegar
• ½ tsp chili powder
• ½ tsp turmeric
• ½ tsp freshly grated nutmeg
• ½ tsp freshly ground ginger

Chop all the dried fruit except the sultanas. Place the fruit and water into a large mixing bowl, cover and leave overnight. Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan. Simmer over low heat, stirring constantly, until the sugar has dissolved. Bring to the boil and then lower the heat. Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally. Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use. This fruit chutney may be used in particular with curries, but also with any dish, which has rice as an accompaniment Can also be used to tasty up pasta dishes.

If you've never tried Fruit Chutney and cheddar cheese as a sandwich combination you're in for a taste treat.