Coetzee Milktart

Rough Puff Pastry Milktart

My grandmother had a secret recipe. She died with that secret recipe. No one knew that secret recipe… she thought.

Until the one day when aunt Johanna (a sister-in-law of hers) came to visit us on the farm for a week or two or maybe it was three. My dad, who never had milktart since the day his mom passed (because apparently only she knew how to make the perfect milktart), asked his aunt if she perhaps has a clue where he could find that recipe of his mom. Aunt Johanna burst out into laughter and said: “My dearest… that recipe is well known in the family, in fact, all of the sisters knows it off by heart!”

Long story short, my aunt Johanna taught my mom how to make it and my mom taught me. And this is from where I started to experiment with the Easy Rough Puff Pastry Recipe that I developed a couple of months ago. The original recipe (for the puff pastry) took 24 hours to complete, now darling… I can’t wait that long if I want a proper Coetzee-milktart. I did, however, change a few ingredients and methods, I guess it is a chef’s thing.

Please join me in remembrance of my grandma, Anna Elizabeth Coetzee (nee Pieterse).

Rough Puff Pastry Milktart
Rough Puff Pastry Milktart

Lemon Butternut Fritters with White Chocolate Sauce

Butternut Fritters with White Chocolate Sauce

In the past years that the Belle Vue Wedding Venue is up and running, we never had a function without the traditional Pumpkin or Butternut Fritters served as a side with the main meals.

They are juicy, soft, and sweet and can opt as a dessert. With this one function we had, the dessert was a Black Forest Cake and we all know that a Black Forest Cake is drenched in cherry liqueur. When the dessert was served, one of the guests came into the kitchen (which freaks me out – guests don’t belong in a kitchen) and said: “I am a recovered alcoholic, please are there any leftover fritters that I can have for dessert.” And this is how this dessert saw the light of day.

Butternut Fritters with White Chocolate Sauce
Lemon Butternut Fritters with White Chocolate Sauce

I altered the original recipe by drenching the fritters in a lemon syrup instead of the traditional caramel syrup. The white chocolate sauce is adapted from one of C. Louis Leipoldts’ recipes which he served as a dessert soup. His recipes are interesting, it reads like a story, no lists or numbered methods. No, a story. Here follows his Chocolate Soup recipe in Afrikaans:

“Maak vier eetlepels vol fynmeel bruin in ‘n kastrol en voeg versigtig by drie koppies kokende melk; roer goed dat daar geen klontjies kom nie; voeg by twee eetlepels suiker en twee eetlepels fyngemaakte vanieljesjokolade. Laat opkook, gooi oor geroosterde brood en dien op.”

Translated to English: “Brown four tablespoons of fine flour in a saucepan and gently add three cups of boiling milk; stir well so that there are no lumps; add two tablespoons of sugar and two tablespoons of vanilla chocolate bring to a boil. Pour soup over toasted bread and serve. “

Lemon Meringue Crêpe Tart

Lemon Meringue Crepe Tart

When life throws you with lemons, what do you do?

Lemon Meringue Crepe Tart
Lemon Meringue Crepe Tart

Apple & Raisin Bread Pudding

Bread and Butter Pudding
Bread and Butter Pudding