Hi I’m Carol and I am one of the co-founders of Notintheguidebooks. For me it was all about finding likeminded people who want to find the most real and immersive experiences for travellers and support amazing local people create businesses around their passion.
I am definitely a foodie – but what I particularly like, is to try different traditional dishes where ever I travel. I have set myself the challenge of getting a recipe or 2 from each of the regions we have partners in.
So I thought I would kick this off with a traditional recipe from Salwaa Smith one of our partners in Cape Town who specialises in Cape Malay cooking. Salwaa is pretty amazing as not only does she share her traditional dishes with people in cooking demonstrations and workshops, she has also self published a book and set up an amazing support for kids – Cake for kids where she bakes a birthday cake for kids in care homes or those whose parents cant afford to make one for their child’s birthday. She encourages people to help by either donating a cake or providing funds for her home bakers to bake a cake.
The recipe I have chosen to share is Salwaa’s recipes for traditional South African Milk Tart recipe.
The Crusty Base
1/4 cup cooking oil
3/4 cup sugar
2 cups self-raising flour
1 cup cake flour
1 teaspoon vanilla essence
1 level teaspoon baking powder
Method for Making the base
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence and mix. Add the flour and baking powder and mix well to form a soft ball of dough. Line a 20cm-by-20cm oven-proof dish with approximately half of the pastry. The pastry should be as thin as possible with no holes as this will cause the milk tart to bake upside down.
1 litre milk
5 cardamom pods
2 sticks cinnamon
Method for Making the filling
Boil the milk in a saucepan with the cardamom and sticks of cinnamon. Allow the mixture to cool. Whisk the eggs and sugar until light and fluffy. Strain the cooled milk, using something like a very fine strainer or sieve. Combine the milk and the eggs mixture. Pour the filling into the dish with the pastry, ensuring not to pour all the liquid on one place as it may cause a ‘hole’. Bake in a pre-heated oven at 180°C for 40 minutes until set.