Ingredients:
(Makes 30 Vetkoek)
250ml (1 cup) self-raising flour
5ml salt
50ml cold water
Oil for frying
Method:
Combine the self-raising flour and salt in a mixing bowl. Add the water and mix to form a fairly slack batter.
Heat sufficient oil in a shallow pan. Drop spoonfuls of the batter in the oil and fry until nicely browned on the outside and done inside. Serve hot with butter and Golden Syrup

Melktert (Milk Tart)

Nothing to complicated ... simply delicious ..

The recipe makes one 30cm tart.

Ingredients:  Sweet Shortcrust Pastry

125g Butter

100g Caster Sugar

Pinch of Salt

205g Cake Flour

5ml Ground Mixed Spice

2 Egg Yolks

30ml Ice-cold Water

Ingredients: Custard Filling

1.125 Litres Milk

50g Butter

2-3 Pieces Stick Cinnamon

200g Caster Sugar

40g Cake Flour

35g Corn Flour

Pinch of Salt

3 Eggs

5ml Vanilla Essence

Ground Cinnamon for Sprinkling

DIRECTIONS :  Pastry

The pastry can be made by hand or in a food processor.

1. Cream together the Butter, Sugar and Salt and then rub or pulse in the Flour, Mixed Spice and Egg Yolks. Add the Ice-Cold Water and process to form a firm dough, taking care not to overwork the pastry.

2. Roll the pastry into a large, fat sausage. Wrap snugly in cling film and rest in the refrigerator for at least an hour.

3. Grease a 30cm metal tart mould.

4. Slice the pastry into thin slivers approximately 3-5mm thick and line the tart mould. Simply press them together, level out and then tidy up the sides by pushing with your thumb. Alternative, roll out the pastry on a lightly-floured surface and transfer gently to the tart mould.  Prick all over with a fork.

5. Freeze for at least an hour before baking.

6. Preheat the over to 200°C. Bake the pastry shell direct from the freezer until crisp and golden - about 15 minutes. Remove from the oven and allow to cool before filling.

The Custard Filling

1. Pour the  milk into a large glass bowl suitable for microwave oven. Add the butter and stick cinnamon and bring to the boil.

2. Whisk together the castor sugar, Cake Flour, Corn Flour, Salt and 3 whole Eggs.

3. Pour this mixture gradually into the hot milk mixture while whisking continuously. I know this should be done the other way around, but I have fround that by whisking vigorously you can prevent clumps from forming. Also, the secret is to have really hot milk to start off with so that the mixture starts to thinken almost immediately.

4. Microwave on high for 3 to 4 1 minute intervals. Whisk after each interval until the mixture is cooked.

5. Remove the stick cinnamon and add the vanilla essence. Mix well.

6. Pour the hot mixture into the pastry shell. Sprinkle liberally with ground cinnamon and allow to cool completely before serving.