Easy Milk Tart

Prep Time:10 minutes

Cook Time:

15 minutes

With several shortcuts, you can still enjoy the creamy cinnamon flavours of this South African classic recipe in a fraction of the time and with very little fat too!

Ingredients(8-10)

• 1 packet Cream Cracker biscuits
• 1 litre SPAR full-cream milk
• 1  vanilla pod
• 3 large SPAR eggs
• 250 ml SPAR white sugar
• 50 ml corn flour
• 25 ml SPAR cake flour
• 50 g SPAR butter
• Ground cinnamon for sprinkling over

Method

*Recipe tested in 900 W microwave oven using 100% Power level throughout

1. Microwave the milk and vanilla seeds together in a large heat-proof bowl for 3-4 minutes.

2. Meanwhile, crumble the biscuits into thumb-nail size pieces and use to generously cover the base and sides of a 23cm diameter shallow tart plate.

3. Beat the eggs and sugar thoroughly together. Add both flours. Add this mixture into the hot milk, return it to the microwave and cook for 10 minutes, whisking regularly to ensure a smooth thick sauce.

4. Pour the sauce gently and evenly over the biscuits to fill the tart plate.

5. Set aside to cool down to room temperature, sprinkle generously with ground cinnamon and refrigerate until firm enough to slice into wedges.

Hints and Tips

• Slit the vanilla pod down its length, and with the knife tip, scrape out the seeds which resemble gritty black paste. Store the empty pod with your sugar to impart a vanilla flavor which is super for when you use it for baking.
• This tart keeps well covered in the fridge for up to 5 days.

Make your own Cheese Sandwich Spread

Prep Time:

10 minutes

Prepare your own flavoured cheese spread to use on school lunchbox sandwiches. Your budget and your children will love it!

Ingredients(Yield: +- 150 ml )

• 125 ml Long Life full-cream milk
• 250 g Berg processed Cheddar cheese, grated to measure +- 625 ml

Method

1. Warm the milk in a pan until it is hot but not boiling.
2. Add the cheese, and stir continuously until a smooth molten mixture results.
3. Add in the flavourings of choice such as: 25 ml powdered biltong or one spring onion finely chopped.
4. Pour into a jar or plastic container, and set aside to cool before covering and storing.

Hints and Tips

As it has no preservatives, this homemade version should be enjoyed in a reasonably short time to enjoy it at it's best.
Refrigeration is fine and does not affect the spreading ability.

Yummy

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Lunch Box Notes

I was looking for ideas on Lunch Box notes for the kids and came across this page on the Omo website  which contained the following :



Right click on the below link to download the OMO Lunch Box Notes
Lunch_box_notes

Now I know my kids would love these - Give it a try !!!
My kids always write me little notes so I'm sure they would appreciate this.

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Peanut Butter-Fudge Cake

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
Chocolate Frosting

How to Make It

Step 1
Combine first 3 ingredients in a large mixing bowl; set aside.

Step 2
Melt butter in a heavy saucepan; stir in cocoa. Add water, buttermilk, and eggs, stirring well.

Step 3
Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; add to flour mixture, stirring until smooth. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch baking pan.

Step 4
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.

Step 5
Spread Chocolate Frosting over peanut butter; cut into squares.