On the Move Again!

Well, we won't forget this year in hurry, for many, many reasons, not least of all the constant 'packing and moving' which we have recently done once again for the third time. Twelve years of a relatively large house have slowly been deleted to a few essentials and to my great amazement, quite a few treasures. It can all be a bit nerve wracking but at the end of a process like this, one is definately left feeling a ton lighter and needless to say spiritually far richer.

Inspired by all our forgotten old heirlooms ('aunties' traditional dutch recipes included) I have felt compelled to spend more quality time in the kitchen, actually giving some careful thought as to how to pay homage to some of these passed down gems.

So, armed with  a really exquisite handpainted teaset, a hand me down of my great grandmothers, I decided chaos or not, there is no time like the present for a little afternoon indulgence.

There is nothing more traditionally satisfying for tea, on a hot summer day, than a cool milktart, served with fresh summer fruit and a generous dollop of fresh cream.....mmm...

A quick walk to the beach to enjoy some restorative fresh sea air, whilst the milktarts, for our late afternoon tea, rested.

Of course it also gave 'Gracie' some much needed time to expend some of that exuberant energy that she has, not to mention the opportunity for her to regale me with the list of wishes and presents that she would like for her birthday......(I think this might just be about the tenth time I have heard these same requests this week) ...

  Great Aunt Sophe's Milktart

                  Base:

      2 cups of all purpose flour

      2 tsp baking powder  

      1/2 cup of sugar

      1 egg

      2 tablespoons of butter

      pinch of salt

Cream butter and sugar. Beat in egg. Add sifted flour, baking powder and salt.

Work with the dough carefully, gently rolling it out to fit, either into a regular roung baking dish or 4 to 6 smaller individual tart bases. 

Blind bake in a pre-heated oven at 180 C for approx 10 mins.

               Filling:

   

      2 1/4 cups of milk

      2 dessert spoons  of flour

      1 1/2 dessert spoons of

      butter

      pinch of salt

     2 small eggs

      2 dessert spoons of

      cornflour

      1/2 tsp vanilla extract

Beat eggs, melted butter, sugar, flour, cornflour and salt.

Put milk in a saucepan and bring to the boil.

Remove from the heat and add the egg mixture slowly, whisking vigorously.

Put it back on the heat and keep whisking until the mixture starts to thicken.

Fill the baked pastry shell/shells with the mixture. 

Sprinkle with cinnamon and leave to cool.

Refrigerate for at least an hour and serve with a big dollop of cream and fresh summer fruits such as raspberries, strawberries and kiwi fruit.

 
                                                                           Delicious!

                                                                                                                    
                                                                                                                    
  "How will our children know who they are if they do not know where they come from"                                                                                                                  

                                                                      (unknown)