Melkkos (Milk soup)

Melkkos, topped with cinnamon sugar

Ingredients

Snysels (cutlets, or noodles)

• 2 cups flour
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup water

Melkkos

• 2 liter milk
• 1/2 cup butter
• Pinch of salt
• 1/4 cup cinnamon sugar

Method

Snysels - noodles
In a bowel, mix just one (1) cup of flour with the baking powder and the water.  The dough should be a little stretchy and easy to handle. If the dough is too dry, add a tablespoon of water.

Use some of the 2nd cup of flour and sprinkle on a large work area.
With a rolling pin, roll out the dough until nice and even; about as thick as a crêpe, or soft tortilla.

Prepare a clear working area by sprinkling some of the remaining flour over the area.
Cut the dough into strips, about 10cm wide, and move one strip to the working area.

Cut this piece of dough into thin snysels, or "noodles". The snysels should be about 2 - 4 mm wide.

A strip of Snysels

After the whole strip has been cut, sprinkle a bit of flour over the snysels and pile them in a separate area. Be careful not to mush them together. 

Snysels piled with extra flour

The extra flour serves a dual purpose here; it will help keep the snysels apart, and will help thicken the main dish.

Repeat until all dough has been cut into snysels.  

Sprinkle any remaining flour over the snysels.

Melkkos - main dish
Place a thick bottomed pot on the stove and turn the stove top on high-to-medium-high (about 80%).
Add the milk, butter and a pinch of salt.

Bring the milk to almost boiling, stirring occasionally to prevent it from burning to the bottom of the pot. As soon as the milk starts to froth, turn down the stove just a notch.

Add the snysels a scoop at a time, and carefully stir the soup the cover the snysels and mix in any loose flour.

Repeat until all the snysels have been added. 

Let the soup cook for about 10 mins while stirring occasionally to prevent the milk from burning.
After about 10 mins the soup should have started to thicken and the noodles should be mostly cooked.

Melkkos cooking - almost boiling andfrothing a little

Lower the stove to med-low (about 30%)
Add the cinnamon sugar mix and stir.

Let simmer for a couple of minutes while setting the table.
Remember to stir occasionally...

Serve with coffee and extra cinnamon sugar to taste.

Melkkos, topped with cinnamon sugar

Hints

Use a pizza cutter to quickly cut the dough into long, thin strips.

The baking powder is optional and can be left out without any substitute.

The cinnamon sugar should just be a light brown colour, but if the cinnamon mix is too strong ou can also add extra sugar on top of the soup.

5 Minute Cake in a Mug (Microwave)

Ingredients

• 1/4 cup flour
• 2 tbsp cocoa powder
• 1/2 tsp baking powder
• 2 tbsp sugar
• 1/4 tsp salt
• 1/4 cup milk
• 2 tbsp vegetable oil

flavouring (pick one of the following to flavour)

• 1 tbsp peanut butter
• 1 tbsp Nutella (chocolate spread)
• 1/2 oz strong coffee

Method

Pick a good-sized microwave safe mug to make this cake. 

Mix the flour, cocoa, baking powder, sugar and salt in the mug.

Add the milk and oil to the dry mix and whisk until smooth.

Add one of the flavourings if desired.

If adding the coffee, add the coffee to the mug and stir into the mixture.

Else simply drop the peanut butter, or Nutella on top of the mix and give it a light swirl - just enough to submerge, but not enough to mix it in.

Place the mug in the centre of the microwave and cook on HIGH for about 1 minute and 15 seconds (75 seconds).

Eat straight out of the cup with a spoon, or serve on a small plate with some ice cream.

Hints

Place the mug on a paper tower when cooking in the microwave just incase the mug overflows.

Not all microwaves are the same, so you may find yours will to take between 70 - 80 seconds.

Hot Fudge Chocolate Sauce

This recipe makes an awesome chocolate sauce for your ice cream!

Ingredients

• 1 1/2 tbsp cornstarch
• 1/2 cup sugar
• 3 tbsp cocoa
• pinch salt
• 1/2 cup water
• 2 tbsp butter
• 1 tsp vanilla extract

Method

Combine dry ingredients in microwave safe bowel
Add water

Microwave on high for 30 seconds.  Remove and stir.
Repeat until you get a good texture.

Add butter and vanilla extract.
Stir until smooth and well mixed.

Cream Cheese Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

• 3/4 cup unsalted butter, at room temp
• 1/4 cup cream cheese, at room temp
• 1/2 cup sugar
• 1 cup packed light brown sugar
• 1 1/2 teaspoons vanilla extract

• 2 large eggs

• 1 cups semi-sweet chocolate chips

Method

In a medium bowl, mix together the flour, baking soda, salt.

In a large bowl, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy.

Add the eggs one at a time, mixing well after adding each egg.

Add the flour mixture and beat until mixed.

Stir in the chocolate chips.

Cover with plastic wrap and let it rest in the fridge for at least two hours.

When ready, preheat the oven to 180 degrees Celsius (375 Fahrenheit). and grease two cookie sheets, or line them with parchment paper.

Roll golfball-sized balls and flatten the on the cookie sheet to just over 1 centimeter (or 3/4 inch) in height.  Space them about 4 centimeters (2 inches) apart.

Bake for about 10 minutes, or until golden brown.

Remove the cookie sheets from the oven and let them cool for about 2 minutes before moving the cookies to wire rack to cool completely.

Yield: About 3 dozen cookies

Buttermilk Beskuit (Rusks)

Ingredients

• 4 cups flour
• 3 tsp baking powder
• 2 cups bran / 4 bricks wheatabix
• 3 blocks margarine / 375 ml butter
• 2 eggs
• 500 ml buttermilk
• 1.5 cups sugar / 300 ml
• Salt to taste

Method

Pre heat oven to 180 degrees Celsius (375 Fahrenheit)

Sift flour and salt in big mixing bowl
Rub butter/margarine into flour
Add bran / wheatabix.

In a separate bowl, wisk eggs and sugar until creamy
Add buttermilk and baking powder and mix until fluffy.

Pour in with dry ingredients and mix with hands

Pour in deep oven pan, or pack as balls tightly into pan

Bake for about 40 mins.

Take out of pan and let cool down for 10 mins
Break/cut it into bricks and layer loosely in pan(s)

Dry in open oven at 75 degrees Celsius until dry (or about 6-8 hours)

Substitutions

Buttermilk: 500 ml milk with tsp lemon juice and let stand for 10 mins

Banana Muffins

Ingredients

• 1 ¾ cup flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup vegetable oil (or margarine)
• 1 ¼ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 cup mashed banana (3 bananas)

Method

Preheat the oven to 400 F

Mix the flour, baking soda and salt in a bowl
Mix the oil, sugar, eggs, sour cream and bananas.

Add the wet to the dry and mix. It should be a lumpy dough.

Bake for about 25 minutes

Substitutions

If no oil use margarine.
Cream the margarine, sugar and eggs before adding the sour cream and bananas.

If no sour cream, use sour milk.
Add ¼ cup milk and ½ tsp vinegar. Let sit for 10 mins.

No-Butter Chocolate Cake

Ingredients

• 2 cups flour
• 1 tsp salt
• 2 tbsp baking powder
• ¾ cup cocoa powder
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee (2 tsp)
• 1 cup milk
• 2 eggs
• 1 tsp vanilla

Method

Pre-heat oven to 325 degrees F

Sift together dry ingredients in a bowl.
Add oil, coffee and milk into the bowl and mix at medium for about 1 minute.
Add eggs and vanilla and beat again for 2 minutes
(Batter will be thin)

Pour into greased and floured 9-inch round pans  (or 2 8 inch + 6 muffin cups)

Bake 25-30 mins.

Cool 10 mins before removing from pans, then cool, on wire racks.

Klapperkoek (Coconut Cake)

Ingredients

• 20 ml baking powder
• 1.5 cup flour
• 1/2 tsp salt
• 1.25 cup sugar
• 125ml butter (room temp)
• 3 lg eggs
• 3/4 cup milk
• 1/2 tsp vanilla
• 2 cups coconut

Method

Preheat oven to 350F (175C) and prep cake pan

Sift flour, baking powder and salt into a bowl. Mix and set aside.

Butter the sugar.
Mix eggs into the buttered sugar one at a time.
Add in vanilla.

Add in the flour mix and milk, alternating a bit at a time

Fold in the coconut just until mixed

Pour batter into pan

Bake for approximately 30 - 40 min, or until golden brown.

Vinnige Vetkoek

Ingredients

• 2 cups all purpose flour
• 1 tsp salt
• 2 Tbs baking powder
• 1 Tbs butter
• 1 cup milk
• 2 cups vegetable oil (for deep frying)

Method

Mix the dry ingredients.
Add butter into dry mix.
Add milk and mix well.

On the stovetop, heat the oil to med-high.
Fry balls of dough in the oil until golden brown and roll over (should take about 5 mins).


Eat with curry, marmite and cheese, or syrup.
(8-10 pieces)

Maklikke Vla Klappertert (Easy Coconut-Custard Tart)

This recipe is easy to make and becomes a crustless tart that forms three delicious layers – a thin base, a custard middle and a lightly toasted coconut topping.

Ingredients

¾ cup sugar
⅛ teaspoon salt
½ stick (2 ounces) butter, room temperature
4 eggs
½ teaspoon vanilla extract
½ cup flour
1.5 cup shredded coconut, unsweetened
2 cups milk

Method

Beat the sugar, salt and butter together until fluffy.
Add the eggs, one at a time, beating after each addition.
Mix in the vanilla.
Fold in the flour and coconut.
Add the milk and blend together.
Pour into a greased deep pie dish or an ovenproof dish with a 1½-quart capacity.

Bake at 350˚F for 30-40 minutes until just set.

Remove from the oven and serve warm or cold.

Peanut Butter Protein Bites

Ingredients

• 1 cup rolled oats
• ½ cup natural peanut butter
• 1/3 cup honey
• 2 tablespoons chia or flax seeds
• 1 scoop of chocolate protein powder (or flavour of choice)

Method

Blend the ingredients by stirring in a bowl until thoroughly mixed.
Spoon out 10 protein bites and store them in the fridge until firm.

Makes about 10 servings

Squash Soup

Ingredients

• 3 butternut squashes
• 2 Tbsp butter
• 1 small onion cut into pieces and cooked until soft and semi transparent
• 1 med carrot coarsely shredded
• 3 cups chicken broth
• 1 tsp salt
• ½ cup sour cream

Method

Bake squash cut in half, skin side up @ 375 F for about 1 hour until soft.

Cook carrot, onion in butter on medium heat for 4 minutes
Add broth and squash, and heat to boil. Then simmer for 10 mins.  Season with salt.

Cool until only warm.
Add sour cream and blend until smooth.

Add a dollop of sour cream on top just before eating.


Store in fridge up to 2 days (but it won’t last 2 days…)

Re-heating

Re-heat on medium-low heat on stove, stirring often until just simmering.

Scones

Ingredients

• 400g flour
• 20g baking powder
• Pinch of salt
• 100g margarine or butter
• 40g sugar
• 180ml water
• Milk

Method

Sieve the flour, baking powder and salt.
Rub in the butter to make fine breadcrumbs.
Make a well in the centre. Add the sugar and water. Stir with a knife until well incorporated.
Knead lightly on a floured surface and press down to about 1cm thick.
Cut out scones with a scone cutter.
Place on a greased baking tray and milk wash.

Bake at 220ºC for 15 – 20 minutes.

Hint
To ‘milk wash’ is to brush dough with a little milk before baking to give it a golden brown finish.

Peanut Butter Cookies

Ingredients

• 2 cups peanut butter
• 1 cup sugar (white)
• 2 eggs
• 2 tsp baking soda
• pinch salt
• 1 tsp vanilla extract

Method

Preheat the oven to 350 F (180 C) and grease cookie sheets.

In a medium bowl, stir peanut butter and sugar together until smooth
Beat in the eggs one at a time
Stir in the baking soda, salt and vanilla
Roll dough into one inch balls and place them two inches apart onto the prepared cookie sheets
Press a criss-cross into the top using a fork

Bake for 8-10 minutes
Allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool completely

No-bake Cheesecake

Ingredients

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Method

Crust

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl and stir in the sugar.
Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side and press flat.
Chill crust in freezer at least 10 minutes.

Filling 

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula.

Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan and remove cheesecake.

Shortbread Cookies

Ingredients

• 2 cups butter
• 1 cup sugar (white)
• 2 tsp vanilla extract
• 3.5 cups flour (all purpose)

Method

Preheat oven to 350 F (180 C)

Cream butter and sugar until fluffy.
Stir in vanilla,
Add flour, and stir well

Put cookies onto baking sheet and bake for 10-12 minutes.

Sugar Cookies

Ingredients

• 2.5 cups flour
• 1 Tbsp Baking powder
• 0.5 tsp salt
• 1 cup butter
• 1 cup sugar
• 1 tsp vanilla
• 1 egg

Method

Sift together in a bowl the flour, baking soda and salt.

In another bowl, cream together the butter, sugar and vanilla.
Add the egg and mix well.
Add the dry ingredients and mix.

Cover the dough with plastic wrap and place in fridge for 20 minutes

Roll into balls and flatten with a glass dipped in sugar.

Heat the oven to 350 F

Bake 10 minutes