Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
Tant’ Sannie Se Melktert is a South African
   favourite. From small beginnings in the
Karoo – and a secret recipe – this smooth,
creamy liqueur has since become a legend.
We’ve selected the best and most delicious
 recipes submitted by fans of Tant’ Sannie.
However many you try, you’re sure to taste
                 true delight.
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
                           Click on the page numbers to jump to the recipe

                                                        - Tant’ Sannie’s Lamingtons p 69
                                                        - Tant’ Sannie’s Drunken Doughnuts p 70
                                                        - Milk Tart Meets Cupcake p 73
                                                        - Melktertjie Millefeuille p 74
 Chef Benny pg 8
                                                        - Tant’ Sannie se Melktert Créme Brûlée p 76
 Carey Erasmus pg 12
 Sue-Ann Allen pg 16
 Chef Scott pg 20                                        NO BAKE DESSERTS - Page 80
                                                        - Milk Tart Cheesecake p 81

 BAKED DESSERTS - Page 24                               - CocaMelkMisu p 82

- Baked Caramel and Tant’ Sannie Cheesecake p 25        - Tant’ Sannie se Melktert Likeur Toffie p 85

- Tant’ Sannie’s Cinnamon Créme Caramel p 26            - White Chocolate Mousse Trifle with Roasted

- Milk Tart Èclairs p 28                                 Peaches p 86

- Tant’ Sannie se Millefeuille p 30                     - Tant’ Sannie se Melktert Likeur Vrieskas

- Cinnamon, Orange and Chocolate Cheesecake p 32         Fudge Nagereg p 88

- Tisha’s Tipsy Apple Caramel Tart p 34                 - Tant’ Sannie’s Fudge Horinkies p 88

- Landa’s Doughnuts p 36                                - Tant’ Sannie ‘s Uncle Matteo’s Tiramisu p 90

- Tant’ Sannie se Spiked Cinnamon Buns p 38             - Tant’ Sannie se Melktert Truffle Fudge p 93

- Tant’ Sannie se Melktert-en-Pekanneut Beskuit p 40    - Tant’ Sannie’s Biscuit Fudge p 94

- One Bowl Chai Spiced Cake with                        - Tant’ Sannie Tiramisu Cheesecake p 97

 Tant’ Sannie Buttercream p 42                          - Pannekoek met Melktert Vulsel p 98

- Tant’ Sannie’s Best Apple Malva Pudding p 44          - Tant’ Sannie’s Ganache & Banana Spring Rolls p 101

- Tant’ Sannie-se-Appeltert p 46                        - Dessert Roosterkoek with a Milk Tart and

- Gateau Basque with a Tant’ Sannie Heart p 47           Rooibos Quince Filling p 102

- It’s Inside and On Top p 48
- Pavlova ala Sannie p 53                                COLD DESSERTS - Page 106
- Easy Brown Sugar Macarons with                        - Yvy ‘s Eggnog p 107

 Caramelised White Chocolate Ganache p 54               - Boozy Cinnamon Bun Ice Cream with

- Tant’ Sannie’s Marvellous Muffin Trifle p 56           Caramel Coated Almonds p 109

- Tant’ Sannie se Choco-Flan Cake p 58                  - Tant’ Sannie se Apricot Semifreddo p 110

- Plus One’s p 60                                       - Melktart Ice Cream in Phyllo Cups p 112

- Melktert Ystervarkies p 62                            - Kersie Vrieskas-Kaaskoek p 113

- Tant’ Sannie se Melktert Cups p 65
- Vanilla Koek met Tant’ Sannie se Melktert Skop p 66
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
                  TANT’ SANNIE                                                                Place the mixing bowl and beaters in the fridge to cool for at least 15 to 20 minutes.

               RECIPE CHALLENGE                                                               Sprinkle the gelatin over the cold water in a jug, stir and let stand for 1 minute to soften.
                                                                                              Then add the boiling water and stir until all the gelatin has dissolved. Allow to stand

                WINNING RECIPE                                                                and cool. Place the sugar in a mixing bowl and add the whipping cream. Beat at a
                                                                                              medium speed until stiff peaks form. Gradually and slowly pour the Tant’ Sannie, vanilla
                                                                                              essence and the gelatin mixture into the whipping cream while continuously beating
      TANNIE SANNIE’S MOUSSE COOKIE CUPS                                                      at a high speed. Do this until completely blended and it holds a soft shape when the
                                                                                              whisks are lifted. Leave to thicken for at least 5 minutes. To assemble the cookies, put
                                                                                              the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle

INGREDIENTS                                                                                   of each cooled cookie cup with mousse. Top with a dollop of the leftover whipped
                                                                                              cream. Makes 10.
Cookie Cups                                          Mousse
1 cup cake flour                                     2 tsp unflavoured gelatin
1/4 cup cocoa                                        2 tbs water
1/2 tsp baking soda                                  1/4 cup boiling water
                                                                                                                 Our winner, Katelyn-Mae Carter.
1/4 tsp salt                                         1/2 cup sugar
1/2 cup butter                                       1 1/2 cups whipping cream (cold)
1/4 cup white sugar                                  1/2 cup Tant’ Sannie se Melktert
1/2 cup brown sugar                                  1 tsp vanilla essence
1 large egg
1/2 tsp vanilla essence
1/4 cup roughly chopped pecans
                                                    Dash of ground cinnamon
Handful of assorted chocolate blocks (I used
                                                    Edible gold dust
2 blocks of white, 1 block 70% dark and 1
block milk chocolate.)

Cookie Cups
Preheat the oven to 180°C and well-grease a muffin pan. Chop up the chocolate blocks
and pecans into rough, small pieces and put aside. In a bowl, cream together the butter
and the sugars. Add the egg and vanilla essence. In a separate bowl, mix together the
flour, cocoa, baking soda and salt. Add this mixture slowly to the butter mixture.
Scoop out roughly 2 tbs of mixture into each muffin tin and press down to create a cup
shape in the middle. Bake for 10 to 13 minutes until they are mostly set but still slightly
soft in the middle. Using a tablespoon, flatten down the centres to create a cup shape
in the centre. Remove from the muffin pan and allow to cool completely (silicon muffin
casings work best to keep their shape but a well greased pan is also fine).

                                              4                                                                                             5
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
Chef Benny         Carey Erasmus


           Sue-Ann Allen        Chef Scott

   6                       7
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
CHEF BENNY                                                           Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoons of
                                                                                              milk tart filling into the centre. Top with another slice of bread and carefully close the
                         A judge in the latest season of MasterChef South Africa and
                                                                                              jaffle iron and place it on the hot grill. Keep an eye on the jaffle iron by turning it every
                         Ultimate Braai Master, Chef Benny’s authority and experience
                                                                                              minute or so. Toast the jaffles on each side until brown. Beat the cream until stiff and
                         equip him to evaluate contestants with a high degree of expertise.
                                                                                              add the Tant’ Sannie and zest of naartjie. Dust the finished jaffles with cinnamon sugar
                         This perfect gentleman is passionate about sharing his culinary
                                                                                              and serve hot with whipped cream. Delicious!
                         knowledge with his peers and with the contestants, and sets the
                         bar for aspiring chefs countrywide.


500 ml full cream milk                  4 tbs coconut sugar
35 ml Tant’ Sannie se Melktert          1 tsp ground cinnamon
1 tsp vanilla essence                   2 tbs flour
2 tbs melted butter                     1 heaped tbs cornflour
Pinch of salt                           Zest from one naartjie
3 egg yolks                             1 mosbolletjie loaf

Whipped Cream                           Cinnamon Sugar for Dusting
250 ml cream                            50 gr castor sugar
25ml Tant’ Sannie se Melktert           1 teaspoon ground cinnamon
Zest from one clemengold/naartjie

In a medium saucepan, combine the milk, Tant’ Sannie, vanilla essence, butter, coconut
sugar and cinnamon – heat on the stovetop for a few minutes. In a smaller mixing bowl
combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix
until you have a smooth paste. Mix this floury paste into the warm milk mixture and
whisk through.

Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture.
Return the bowl to the microwave and cook for another few minutes, while whisking,
until the mixture has thickened. Leave to cool.

                                               8                                                                                              9
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert

     125 g butter, softened                 1 cinnamon stick
     1/2 cup castor sugar                   1 egg
     1 egg                                  1/2 cup sugar
     2 cups cake flour                      2 tbs flour
     1 tsp baking powder                    2 tbs cornflour
     pinch of salt                          1 tsp vanilla paste
     2 1/2 cups milk                        80 ml Tant’ Sannie se Melktert
     1 tsp ground cinnamon                  Large tbs butter

     For the Pastry
     Cream butter and sugar together in a bowl. Add the egg, beating it to mix well. Add
     the flour, baking powder and salt. Combine thoroughly to form a stiff dough. Press the
     dough evenly into a tart tin. Blind bake at 180°C for 30 minutes or until the pastry is
     golden and crispy.

     For the Filling
     Place milk and cinnamon stick in a pot. Bring to the boil then discard cinnamon stick.
     Whisk together eggs, flour, sugar, cornflour and vanilla. Pour the hot milk into the egg
     mixture, whisking continuously. Return milk mixture to the pot and cook on medium
     heat until thickened. Stir through the Tant’ Sannie and a spoonful of butter. Pour milk
     mixture into baked pastry shell. Sprinkle over ground cinnamon. Leave tart to cool
     completely before serving.

10                                                  11
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
CAREY ERASMUS                                                        Meanwhile, reduce the sugar water mixture to half the amount to create a thin syrup.
                                                                                             Allow to cool completely before pouring over cooled guavas. Keep chilled until ready to

                        To her many clients, this Cape Town based foodie is the ‘kitchen     serve.

                        fairy’, magically creating recipes and beautiful imagery in a fuss
                        free, fun and friendly manner. A trained development chef, Carey     Infused Ideal Milk

                        also consults, develops and implements menus for restaurants and     Bring the Ideal milk, Tant’ Sannie and Rooibos tea bags to the boil. Lower heat and

                        cafes. See her blog, Bits of Carey and Instagram.                    gently simmer for 10 minutes. Remove from the heat and allow to steep for as long as
                                                                                             possible. Allow to cool, then chill until ready to serve.

                                                                                             Oat Crumble

‘GROWN UP’ GUAVAS                                                                            Mix crumble ingredients together until well combined and crumbly. Spread out onto a
                                                                                             baking sheet and bake at 180°C for +- 20 minutes or until golden and crunchy.
                                                                                             To Serve
                                                                                             Serve poached guavas in bowls with infused Ideal milk and top with oat crumble! Eat
INGREDIENTS                                                                                  immediately! On colder days, serve guavas warm. Serves 4-6.

Poached Guavas                          Oat Crumble
6 - 8 ripe firm guavas, peeled          1/2 cup cake flour
and halved                              1 cup rolled oats
2 cups water                            1/2 cup ground almonds or
1 cup castor sugar                      desiccated coconut
2 cinnamon sticks                       1/2 cup castor sugar
5 star anise                            125 g salted butter, melted
5 cloves

Tant’ Sannie & Rooibos
Infused Ideal Milk
1 tin of full cream Ideal milk
(evaporated milk)
3 Rooibos tea bags
1/2 cup Tant’ Sannie se Melktert

Poached Guavas
Heat the water, sugar and spices together until simmering. Add the prepared guavas
and simmer gently uncovered for 15 – 20 minutes (or until tender but not mushy).
Remove with a slotted spoon and allow to cool completely.

                                              12                                                                                            13
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert

     2 cups vanilla ice cream
     A splash of milk
     2 shots (or more) of Tant’ Sannie se Melktert
     Ground cinnamon to taste

     Blend ice cream and Tant’ Sannie together until a milkshake consistency is reached.
     Add cinnamon to taste. Pour into 2 glasses and sprinkle with cinnamon. Enjoy!

14                                               15
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
                       Sue-Ann was runner-up in the 1st season of Masterchef South
                       Africa and has appeared on Top Billing, Expresso and Pasella.
                       She is a regular on the Afternoon Express show, and is also the
                       co-author of Gourmet Sisters, the cookbook which won the
                       Gourmand Best First Cookbook SA 2014 award.


5 large egg yolks
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup Tant’ Sannie se Melktert
1 tsp vanilla paste

Pre-heat the oven to 150°C. Make sure ingredients are at room temperature before us-
ing them. In a bowl mix together the egg yolks and sugar until creamy and pale golden
in colour. Add the cream and mix well, followed by the Tant’ Sannie liqueur and vanilla
paste. Blend well, strain into another bowl to remove any air bubbles. Pour into mini
ramekins and place in a baking dish. Carefully fill the dish with boiling water so that the
water comes up 3/4 of the way to the top of the ramekins. Bake until set (about 40
minutes). Carefully remove the pan from the oven and leave to cool. Remove the rame-
kins and place in the fridge until set (about 1 hour).

Before serving sprinkle about 2 tsp of sugar over each top and melt the sugar with a
small blowtorch, or place under the grill until melted. Allow the sugar to harden. Serve
as is or with spoonfuls of vanilla ice cream.

                                                16                                            17

     60 ml Tant’ Sannie se Melktert
     600 ml ice cream
     200 ml fresh cream (whipped)

     For the Ginger Biscuit Crumble
     120 g ginger bscuits
     2 tbs melted butter

     For the Caramel
     1/2 cup sugar
     3 tbs butter
     1/4 cup Tant’ Sannie se Melktert

     Chocolate and cinnamon sticks to garnish

     Place the sugar in a heavy based pan/saucepan and allow it to melt slowly and
     completely over medium heat, stirring with a rubber spatula or wooden spoon. Clumps
     will form and turn a dark amber colour. Slowly add the butter and mix to incorporate
     for about 2-3 minutes (a whisk helps as the mixture can separate). Slowly drizzle in
     the Tant’ Sannie while stirring (the liqueur is cooler than the caramel and will rapidly
     bubble when added). Remove from the heat and allow to cool so that it thickens. For
     the sundae, whisk the Tant’ Sannie into 400 ml of the frozen ice cream slowly so that it
     does not become too liquid – you want a thick milkshake-like texture. Whisk the cream
     to stiff peaks. Make your biscuit crumble by placing the biscuits and melted butter in a
     Nutri Bullet or small food processor and blitz to a fine crumb.

     To assemble, glaze each sundae glass well with the cooled caramel, then layer starting
     with the ginger crumble, then spoon some ice cream, followed by the ‘milkshake mix’.
     Continue until all is used, then top with whipped cream and a spoon of caramel, garnish
     with grated chocolate and a cinnamon stick.

18                                                 19
                           Andile Sikhakhane, known as Chef Scott, has international and
                           local experience. He has turned his passion into a successful busi-
                           ness, providing private chef services, gourmet catering and styling
                           and consulting for restaurants. His popular private dining event,
                           the Culinary Experience is held every two months in Durban
                           and Johannesburg.


For the Panna Cotta                        2 Rooibos teabags
3 cups cream
1/2 cup sugar                              For the Berry Coulis
2 tsp of vanilla extract                   125 g packet frozen berries
10 g unflavored & clear gelatin            50 g sugar
6 tbs cold water                           Shortbread biscuits (For serving)
250 ml Tant’ Sannie se Melktert            Chocolate for shavings (For serving)

In a pot, heat the cream and Tant’ Sannie se Melktert over a medium heat, add the
sugar and vanilla extract. Whisk until the sugar dissolves, make sure the cream mixture
doesn’t boil. Add 2 Rooibos teabags and let soak in. Press and remove from the pot.
In a separate bowl, mix in the gelatin powder with the water, stir it then add into the
cream mixture and whisk. Once mixed perfectly, remove from the stove. Pour the
mixture into serving glasses or a muffin tray (if you’re making a lot and don’t have
enough cups, use the muffin tray). Let it sit at room temperature until cooled down,
then cover with cling film and keep in the fridge. In a pot over medium heat add frozen
berries, and sugar. Let it cook slightly and then remove from heat to cool.

                                                20                                               21

     For the Filling                         For the Pastry
     3 1/2 cups milk                         2 cups flour
     1 cup Tant’ Sannie se Melktert          1 egg
     2 1/2 tbs cornflour                     1/2 cup sugar
     1 cup sugar                             2 tsp baking powder
     3 eggs                                  125 g butter
     Pinch of salt                           Pinch of salt
     2 1/2 tbs flour
     1 tsp vanilla essence
     Big spoon of butter

     For the Pastry
     Cream butter and sugar. Add the egg and beat well. Add the remaining ingredients and
     make a stiff dough. Press into one or two round cake tins/pie dishes and bake at 180°C
     until light brown.

     For the Filling
     In a saucepan, bring the milk to the boil. In another bowl, beat the eggs until stiff, add
     the sugar, flour, cornflour and salt. Mix well. Pour the boiling milk into the mixture and
     stir well. Return to the stove and stir well until the mixture thickens. Add butter and
     vanilla essence and pour into the cooked shell. Allow to cool in the fridge, then sprinkle
     with cinnamon. Makes about 20.

22                                                   23
                                                             TANT’ SANNIE CHEESECAKE
                                                             by Juanita Loubser

                                                             3 tubs cream cheese                   5 eggs

                                                             500 ml cream                          150 ml cornflour
                                                             500 ml plain thick yoghurt            100 ml cake flour
                                                             100 ml Tant’ Sannie se Melktert       15 ml sugar

 Click on the pictures below to jump to the recipes
                                                             Mix all the ingredients well with a hand mixer. Pour into a loose-bottomed cake tin or a
                                                             tart bowl. Remember to put a crumb base at the bottom. Bake for 80 minutes on low
                                                             heat at 160°C. Switch off oven. When the cheesecake is cool, place it in the fridge to
                                                             chill. Next day remove from cake tin and top with caramel condensed milk, chocolate
                                                             and caramel popcorn. Serves 12.

    p 40                           p 44               p 53

    p 66                           p 69               p 76

                        24                                                                              25
     by Gerda Burger

     200 ml castor sugar                    2 cinnamon sticks
     80 ml water                            2 eggs + 4 egg yolks
     125 ml Tant’ Sannie se Melktert        10 ml vanilla essence
     250 ml cream

     Preheat oven to 150°C. Heat 160 ml of the sugar and water in a saucepan on high heat,
     stirring until the sugar dissolves. Bring to the boil and cook for about 8 minutes until
     the mixture is golden. Pour into 4 x 180 ml ramekins. Set aside until the caramel is set.
     Heat the Tant’ Sannie, cream and cinnamon in a saucepan on medium heat until it just
     comes to a boil. Remove from heat and discard the cinnamon.

     Beat together the eggs, extra yolks, remaining 40 ml sugar and vanilla until combined.
     Slowly add the cream mixture, whisking to combine. Strain through a sieve and divide
     between the ramekins.

     Line a deep roasting tray with a tea towel and place the ramekins on top. Pour enough
     boiling water into the tray to come halfway up the sides of the ramekins. Bake for about
     35 minutes or until set. Remove from the tray and cool to room temperature.
     Refrigerate for at least 2 hours or overnight.

     Run a knife around the side of each crème caramel and pull away from the sides by
     pressing and pulling around the sides on top with your fingers. Turn out onto plates.
     Serves 4.

26                                               27
by Elmarie Louw

Èclairs                                 Chantilly Cream
125 ml cake flour                       160 ml cream
Pinch salt                              10 ml icing sugar
125 ml water
55 g butter                             Ganache Topping
2 medium eggs                           150 g white chocolate, broken into blocks
                                        60 ml Tant’ Sannie se Melktert
Milk Tart Filling                       Ground cinnamon, to dust
250 ml Tant’ Sannie se Melktert
30 g custard powder

Preheat the oven to 220°C and grease a large baking tray. Sift together the flour and
salt. Bring the water and butter to the boil in a saucepan on medium heat. Add the flour
all at once and stir quickly with a wooden spoon for about 3 minutes until a ball forms.
Cool to room temperature.

Add the eggs one at a time, stirring vigorously to incorporate. Spoon into a piping bag
fitted with a 2 cm round nozzle and pipe 7 cm-long strips on the prepared trays, leav-
ing space for rising in between. Sprinkle water over, to create steam. Place the èclairs in
the oven, decrease the heat to 180°C and bake for about 25 minutes or until golden and
puffed. Decrease the heat to 160°C and bake for about 10 minutes or until dried out.

Cut the éclairs open lengthways and cool on wire racks. For the filling, mix a little Tant’
Sannie with the custard powder to form a smooth paste. Add the remaining Tant’
Sannie. Microwave in a large bowl for about 4 minutes, stirring every minute, until
cooked and thickened. Cool completely, stirring often to prevent a skin from forming.
Spoon the cooled filling into the bases of the eclairs. For the Chantilly cream, beat the
cream until soft peaks form. Fold in the icing sugar. Spoon into the tops of the éclairs
and sandwich together with the bases. For the ganache, heat the chocolate and Tant’
Sannie together for about 1 minute, stirring every 30 seconds, until smooth. Drizzle over
the tops of the éclairs and dust with cinnamon.

                                              28                                              29
     by Glynis Mitchell

     385 g can condensed milk                1 tsp vanilla extract
     600 ml full cream milk                  4 tbs Tant’ Sannie se Melktert
     2 beaten eggs                           250 ml fresh cream whipped until thick
     50 g butter                             10 sheets phyllo pastry
     4 tsp cornflour (heaped)                Melted butter for brushing over the pastry
     Pinch of salt                           Icing sugar for dusting

     Bring the condensed milk and milk to the boil together in the microwave. Mix the corn-
     flour with a little milk and add to the egg mixture with a pinch of salt. Add this together
     with the butter to the milk mixture. Stir well. Microwave until thickened, keeping a sharp
     eye out on it (this doesn’t take long, so be careful). Remove from the heat and add
     the vanilla. Cool completely. When cool add the Tant’ Sannie. Mix well, then fold in the
     whipped cream. Refrigerate.

     Place one sheet phyllo onto a flat surface and brush with melted butter. Repeat with
     9 more sheets. Cut into rectangles of approximately 8 x 10 cm. Place on a baking tray
     and bake in a preheated oven at 180°C for about 15 minutes. Cool completely. Place
     the cooked pastry on serving dishes. Remove the top few layers and spoon the chilled
     filling on top. Put a few more layers of pastry on top of the filling and repeat. Dust the
     top layer of pastry with sifted icing sugar. Serve with sliced strawberries. Serves 12.

30                                                 31
by Kirsten Birch

125 g melted, unsalted butter
250 g crushed Tennis biscuits (cinnamon flavour)
750 g softened full-fat cream cheese
5 extra large, free-range eggs
200 g Lindt orange dark chocolate
125 g sugar
100 ml Tant’ Sannie se Melktert
Ayrshire pouring cream for serving

Crush the biscuits by placing them in a bag and bashing them on the counter with a
rolling pin. Or if you have a food processor, give them a whirl in there. Mix in the butter,
either by hand or in the food processor. Press this mixture into a well-greased spring-
form cake tin, going ever so slightly up the sides (just a bit). Cover this with cling wrap
and place in the fridge for an hour. If your oven is as slow as mine, this is when I turn
the oven up to 180°C. While you wait for your oven to heat up, and the biscuit base to
harden a bit in the fridge, mix together the eggs, softened cream cheese and sugar
until well combined. However, if you are looking for a more bitter chocolate taste, leave
around 25 g or so of sugar out (or to your liking, as this does get sweet). Place a pot
of water on the stove and turn the heat up just enough for the water to simmer. Set a
heatproof bowl on top of the pot, making sure the water is not touching the base, and
break the chocolate into the bowl. Keep your eye on the chocolate at all times, stirring
as it melts with a silicone or wooden spoon.

Remove from heat after melting, and stir in the cream cheese mixture, and the Tant’
Sannie se Melktert. Remove the biscuit base from the fridge and pour in the mixture.
Bake in the oven for 60 minutes, but check on it at around 45 minutes. Remove from
the oven once the top of the cheesecake has set, but there is still a slight wobble in the
centre. If you are worried about overcooking, you can bake the cheesecake in a water
bath. Leave to cool and serve warm with a good glug of Tant’ Sannie se Melktert spiked
cream. Serves 10.

                                               32                                              33
by Melanie Greyling

Tart                                   Sauce
1 1/2 cups sugar                       1 1/2 cups sugar
2 cups self raising flour              1 1/2 cups fresh cream
4 large free range eggs                1 cup milk
4 tbs butter (melted)                  80 ml Tant’ Sannie se Melktert
1/2 cup milk                           2 tbs caramel essence
Pinch of salt
1 tin pie apples

Beat eggs and sugar until white, then add the milk, butter, flour and salt. Mix through
with an electric mixer until smooth. Put the mixture into a pie dish and place apple
pieces all over the pie mixture. Bake for 45 minutes until the cake tester is clear. Then
bring the sugar, cream, milk and Tant’ Sannie to the boil and add caramel essence.
When the tart is removed from the oven, spoon the sauce over it until it is drenched.
Cool and place in the fridge. Best served with caramel or vanilla ice cream. Serves 12.
This dessert recipe is dedicated to my sister-in-law.

                                              34                                            35
     by Yumnah Stain

     1.2 kg flour                            200 g butter
     1 packet instant dry yeast              2L oil for frying
     1 cup sugar                             6 cups brown sugar
     1/2 tsp salt                            3 cinnamon sticks
     3 eggs                                  3 cardamom pods
     500 ml Tant’ Sannie se Melktert         Desiccated coconut to sprinkle
     500 ml lukewarm water

     Mix all the dry ingredients together in a large basin. Rub the butter in the flour mixture
     until completely mixed through. Beat the eggs in a separate bowl and add Tant’ Sannie
     and lukewarm water together. Combine the egg mixture with flour mixture and knead
     to a firm but soft dough. Close the bowl tightly and let it rise for one and a half hours.
     Make a sugar and cinnamon syrup on the stovetop. Warm 2 litres of water in a pot and
     add 6 cups of brown sugar to water. Also add 3 cinnamon sticks and 3 cardamom pods
     to the water and bring to a boil while stirring. Remove from the stove when the syrup is
     sticky on the spoon.

     When the dough has risen to double its size, it’s ready to be fried in hot oil. Rub enough
     cooking oil on the table to place dough balls. Remove dough from basin and cut into
     equal sizes about the size of a golf ball. Roll the balls in your hands (use a little
     cooking oil to prevent them from sticking to your hands). Place a few dough balls at
     a time in the pot and fry. Pull the round ball just on the edges to form it into a longer
     shape. After frying, dip in the warm syrup and coat with desiccated coconut. Makes 50.

36                                                 37
by Keshia Louw

Dough                                  Filling
1 cup warm milk                        1/2 cup melted butter
1 packet instant yeast                 1 cup brown sugar
2 tbs white granulated sugar           2 tbs ground cinnamon
1/2 tsp salt
3 tbs butter (softened)                Glaze
1 large egg                            110 g cream cheese (softened)
3 cups cake flour                      1/4 cup butter (softened)
                                       1 to 1 1/2 cups powdered sugar
                                       3 tbs Tant’ Sannie se Melktert

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add in flour. Use a dough hook, turn the mixer on to a low speed. Once the flour starts
to incorporate into the dough, increase the speed to a medium range. Add more flour
as necessary so that the dough pulls away from the sides of the bowl. The dough
mixture should be tacky, but not stick to your hands. It should be soft. Add more flour
until the dough reaches the desired consistency. The amount of flour you add in bread
making is always an approximation and you should go by feel. Transfer the dough to a
lightly greased bowl. Cover with a towel and let rise until double in size (about 1 hour).
Lightly grease a muffin tin.

Punch down the dough and roll into a 30 cm by 20 cm rectangle. Brush the dough with
1/2 cup melted butter. In a bowl, combine the brown sugar and cinnamon. Sprinkle on
top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain
dental floss or a sharp knife to cut the dough into 12 seperate 3 cm slices. Place the
slices onto a lightly greased muffin pan. Cover and let rise for 30 to 45 minutes. Preheat
oven to 160°C. Bake the rolls for about 18 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the cream cheese glaze by using a hand
mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip
in powdered sugar and Tant’ Sannie, add enough to achieve a drizzle-like consistency.
Frost the rolls while still warm. Serve immediately or cool and store. Serves 12. Stays
good for 3 days.

                                               38                                            39
deur Stephanie Goosen

1 kg bruismeel
                                       125 ml suiker
10 ml bakpoeier
                                       500 g botter
10 ml sout
                                       1 blik kondensmelk
2 ml kaneel
                                       250 ml Tant’ Sannie se Melktert
100 ml fyn klapper
                                       100 g pekanneute (gekap)
250 ml karringmelk

Voorverhit oond tot 180°C. Meng die bruismeel, bakpoeier, sout en kaneel saam. Voeg
die klapper en suiker by en meng deur. Vryf die botter met die vingerpunte in tot deeg
soos krummels lyk. Voeg die gekapte neute by en meng. Meng die kondensmelk, Tant’
Sannie se Melktert likeur en karringmelk goed saam en voeg dit by die droë bestandele.
Meng en knie dan effens deur tot goed gemeng. Druk die deeg vas in ‘n beskuitpan en
maak gelyk. Bak vir ± 40 - 50 min tot mooi bruin. Laat effens afkoel in pan, keer dan uit
op ‘n draadrak en laat heeltemal afkoel. Sny beskuit in stukke en droog uit in oond vir 3
ure op 100°C. Maak 55 stukke.

                                            40                                              41
     by Taryne du Plessis

     For the Cake                            For the Tant’ Sannie Buttercream
     2 tbs instant chai tea powder           125 g butter, softened at room temperature,
     2 tbs Tant’ Sannie                      but not melted
     375 ml full cream milk                  200g Demerara icing sugar
     4 eggs                                  3 tbs caramelised white chocolate/ or
     250 g butter, melted                    caramel condensed milk
     2 tsp vanilla extract                   3 tbs Tant’ Sannie se Melktert
     1 1/2 cups soft light brown sugar
     2 1/2 cups self raising flour, sifted

     Preheat the oven to 180°C and grease a 3-litre bundt tin. Whisk all the wet ingredients
     together in a large bowl until well combined. Sift in the flour and sugar, stir to combine
     but do not over mix. Pour the batter into the tin and smooth the top. Bake for 30 - 35
     minutes until a skewer comes out clean. Remove and allow to cool for 10 minutes, invert
     onto a wire cake rack.

     To Make the Icing
     Allow cake to cool completely before icing. Whisk the butter until light and fluffy, add
     the icing sugar and continue beating until incorporated. Gently stir in the caramel and
     the Tant’ Sannie. Decorate and serve. Serves 10.

42                                                43
by Margie Burger

250 ml sugar
                                       For the Sauce
2 eggs
                                       100 ml butter
15 ml soft butter
                                       125 ml sugar
80 ml apricot jam
                                       125 ml Tant’ Sannie se Melktert
180 ml milk
80 ml Tant’ Sannie se Melktert
                                       To Serve
10 ml vinegar
                                       375 ml store-bought custard
5 ml vanilla essence
                                       30 ml Tant’ Sannie se Melktert
250 ml cake flour
5 ml bicarbonate of soda
2.5 ml ground cinnamon
Pinch of salt
385g tin pie apples, drained

Preheat the oven to 180°C. Grease a 2L baking dish. Beat the sugar, eggs, butter and
jam together until pale and creamy. Beat in the milk, Tant’ Sannie, vinegar and vanilla.
Sift together the flour, bicarb, cinnamon and salt, and mix through the egg mixture.
Pour into the prepared dish and scatter over with apples. Bake for about 35 minutes
until firm.

For the sauce, combine all the ingredients in a saucepan on medium heat, for about 5
minutes, stirring until the sugar has dissolved. Pour over the malva as soon as it comes
out of the oven. Then mix the custard and Tant’ Sannie together and serve with the
malva pudding.

                                             44                                            45
TANT’ SANNIE-SE-APPELTERT                                                                  GATEAU BASQUE WITH
deur Stephanie Goosen
                                                                                           A TANT’ SANNIE HEART
                                                                                           by Nanette Botha
3 e botter                              Stroop                                             INGREDIENTS
1 k suiker                              1/2 k suiker
                                                                                           For the Cake                           For the Pastry Cream
3 eiers                                 1/2 k Tant’ Sannie se Melktert
                                                                                           2 cups cake flour                      100 ml milk
1/4 k melk
                                                                                           2 tsp baking powder                    150 ml Tant’ Sannie se Melktert
1 k koekmeel
                                                                                           1/4 tsp salt                           5 tbs sugar
1 t bakpoeier
                                                                                           1 orange                               3 large egg yolks
Knypie sout
                                                                                           4 large eggs                           2 tbs cornstarch
1 groot blik tertappels (in kleiner stukke gesny)
                                                                                           1 1/4 cups sugar                       1 tsp vanilla essence
                                                                                           1 tsp vanilla                          70 g strawberry or cherry jam
Klits die botter en suiker tot romerig. Voeg die eiers en die melk by en klits goed. Sif   170 g melted butter
die droë bestanddele by die botter mengsel en meng goed deur. Gooi die deeg in ‘n
tertbak. Versprei die appelstukke bo-oor die tert en druk dit effens in die deeg in.
                                                                                           Preheat oven to 160°C. Line a round cake pan with parchment paper. Sift the flour,
Bak vir 30 minute by 180°C. Vir die stroop, meng die suiker en likeur in kastrol oor lae
                                                                                           baking powder and salt together. Beat three of the eggs with the sugar until light and
hitte tot suiker gesmelt het. Voordat die tert uit die oond gehaal word, kook die stroop
                                                                                           creamy. Beat in the juice from the orange and some zest. Alternatively add the dry
vinnig vir 2 - 3minute. Oppas vir oorkook. Gooi die warm stroop oor die tert sodra dit
                                                                                           ingredients and butter while continuously mixing. Spread half the mixture in the bottom
uit die oond kom. Genoeg vir 15 mense.
                                                                                           of your pan.

                                                                                           For the Pastry Cream
                                                                                           Heat the Tant’ Sannie in a pot on medium heat and add 2 tablespoons of sugar. Whisk
                                                                                           the egg yolks and 3 tablespoons of sugar separately. Mix the milk and cornstarch in a
                                                                                           separate bowl. Mix the hot Tant’ Sannie mix with the egg yolks, adding it in a steady
                                                                                           stream. Add the cornstarch mix and return to a pot. Heat on low heat until it thickens.
                                                                                           Cool slightly and spread over the batter in the tin. Spread the jam carefully over the
                                                                                           pastry cream. Add the rest of the orange batter and spread over everything. Mix the
                                                                                           remaining egg with some water and brush over the cake. Bake for 45-50 minutes.
                                                                                           Let the cake cool completely before removing it from the tin. Dust with icing sugar
                                                                                           and cinnamon.

                                              46                                                                                        47
IT’S ‘INSIDE’ AND ‘ON TOP’                                                        Koek Basis
                                                                                  Voorverhit die oond tot 180°C en smeer twee vierkantige koekpanne van 200 mm
deur Martie Lamprecht
                                                                                  deursnee. Klits die eiers en suiker in mengbak van ‘n elektriese menger tot lig. Voeg
                                                                                  die olie en vanieljegeursel by en meng goed. Sif die droë bestanddele en voeg by eier
BESTANDDELE                                                                       mengsel, meng goed. Meng met kookwater. Verdeel die mengsel tussen twee koek-
                                                                                  panne. Bak vir 30 minute of tot ‘n toetspen skoon uitkom. Laat afkoel op draadrakkie en
Die “Inside”                          Tant’ Sannie se Melktert Sjokolade Vulsel
                                                                                  sprinkel met Tant’ Sannie se Melktert
Sjokolade Koek Basis                  500 ml volroom melk
4 eiers                               4 eiergele
500 ml strooisuiker                   50 g kakao
                                                                                  Gebruik die twee vierkantige koekpanne se omgekeerde basis, bedek met foelie en be-
250 ml olie                           20 g vlapoeier
                                                                                  spuit met kleefwerende middel. Plaas die eierwitte (teen kamertemperatuur) kremetart,
10 ml vanieljegeursel                 20 g mielieblom
                                                                                  mielieblom, suurlemoensap en koffiepoeier in die skoon, droë vlekvrye staal mengbak
100 ml kakao                          10 ml koffiepoeier
                                                                                  van ‘n elektriese klitser. Klits goed tot skuim begin vorm en voeg die strooisuiker lepels-
500 ml koekmeel                       1 ml sout
                                                                                  gewys by terwyl klitser klits. Klits tot al die suiker ingeklits en opgelos is. Klits totdat die
20 ml bakpoeier                       5 ml vanieljegeursel
                                                                                  mengsel styf en blink is.
2 ml sout                             20 ml Tant’ Sannie se Melktert
250 ml kookwater                      125 g botter
                                                                                  Gooi mengsel in groot spuitsak en sny die punt af sodat jy lekker dik vierkante kan
50 ml Tant’ Sannie se Melktert        250 ml suiker
                                                                                  spuit op die onderkant van die twee koekpanne tot heeltemal bedek. Bak dit in ‘n
                                                                                  voorafverhitte oond by 100°C vir ongeveer 3 ure tot hard en droog en laat heeltemal
Mokka-Meringue Laag                   Kaneel-Roomkaas Vulsel
                                                                                  afkoel in die oond.
4 eierwitte                           230 g roomkaas
5 ml kremetart                        60 g botter
                                                                                  Tant Sannie se Melktert-Sjokolade Vulsel
25 ml mielieblom                      10 ml suurlemoensap
                                                                                  Verhit die melk tot kookpunt. Meng die droë bestanddele baie goed met die 20 ml
5 ml suurlemoensap                    5 ml vanieljegeursel
                                                                                  Tant’ Sannie se Melktert en bietjie koue melk, asook die geklitse eiergele. Roer ongeveer
10 ml koffiepoeier                    530 g versiersuiker (4 koppies)
                                                                                  100 ml warm melk daarby terwyl geroer word en gooi terug in kastrol. Kook terwyl
250 ml strooisuiker                   20 ml Tant Sannie se Melktert
                                                                                  geroer word tot dik en gaar.
Knippie sout                          5 ml fyn kaneel vir afronding

                                                                                  Skep in ‘n glasbak en maak toe met kleefplastiek wat aan die mengsel raak (dit moet
Die “On Top”
                                                                                  voorkom dat daar ‘n skil vorm op die mengsel) en laat heeltemal afkoel en verkil in
Donker Sjokolade-en-Tant’ Sannie se
                                                                                  yskas vir 2 ure. Sodra die mengsel heeltemal koud is klits die botter en suiker baie
Melktert Ganache
                                                                                  goed tot lig en romerig en suiker opgelos is. Klits nou die koue Tant’ Sannie se Melktert
250 ml room
                                                                                  mengsel by die botter mengsel tot lig en bedek.
200 gm donker-sjokolade splinters
20 ml Tant’ Sannie se Melktert

                                           48                                                                                     49
Kaneel-Roomkaas Vulsel
Room die botter en roomkaas, suurlemoensap en vanieljegeursel tot lig en romerig.
Klits die versiersuiker en kaneel bietjies by tot goed gemeng. Klits laaste die Tant’
Sannie se Melktert by om ‘n romerige vulsel te maak. Die kaneel gee vir die vulsel ‘n
regte melktert geur en smaak.

Afronding “On Top” Donker Sjokolade-en-Tant Sannie se Melktert-Ganache
Verhit die room totdat dit begin stoom, net voor kookpunt. Verwyder van hitte en roer
die sjokolade splinters by tot gesmelt. Laat afkoel. Roer Tant Sannie se melktert by.

Samestelling van Koek
Plaas een sjokolade koek laag op bord en een meringue laag. Skep die sjokolade vulsel
op die koek. Plaas in yskas tot goed geset. Plaas nou die ander koeklaag op en dan die
meringue laag en smeer die kaneel roomkaas laag op. Laat die koek baie goed afkoel
in die yskas. Gooi nou die koue sjokolade ganache oor die koek totdat dit oor die kante
begin afloop. Versier die koek verder. Genoeg vir 20 mense.

                                              50                                          51
     by Mariska Venter

     4 egg whites                            500 ml whipped cream
     1 cup castor sugar                      125 ml Tant’ Sannie se Melktert
     1 tsp lemon juice                       5 ml fine cinnamon
     2 tsp cornflour                         Fresh strawberries
     5 ml fine cinnamon

     In a small electric mixer bowl, beat egg whites until soft peaks form. Add sugar, lemon
     juice, fine cinnamon and sifted cornflour, then beat until stiff and glossy (at least 10
     minutes). Cover a baking tray with baking paper. Pile meringue onto paper and shape
     into a large circle or smaller circles depending on the amount of layers needed (I love
     lots of layers), leaving the centre slightly hollowed. Bake at 130°C for 1 and a half hours
     or until crisp on the outside. Turn oven off and leave pavlova to cool in the oven (a very
     important step!) Mix whipped cream, fine cinnamon and Tant’ Sannie – fill the pavlova
     between the layers and on top, decorate with fresh strawberries, and enjoy! Serves 8.

52                                                 53
EASY BROWN SUGAR MACARONS                                                                  At some points it may look lumpy and chalky (don’t panic!), just keep stirring and it will
WITH CARAMELISED CHOCOLATE                                                                 smooth out and caramelise. Cook until the white chocolate is a deep, golden peanut

GANACHE                                                                                    butter brown colour and caramelised. Stir in a good pinch of sea salt. If it’s lumpy,
                                                                                           scrape it into a bowl and smooth it out with an immersion blender, or in a food
                                                                                           processor. Set aside to cool (extra can be stored in a clean jar in the fridge).
by Taryne du Plessis

                                                                                           Measure out 250 g of the caramelised white chocolate, warm the cream with the Tant’
INGREDIENTS                                                                                Sannie, but do not boil. Stir in the caramelised chocolate, and stir until combined and
120 g ground almonds                   400 g very good quality white chocolate             smooth. Set aside to cool completely but do not refrigerate (you want it to be
200 g Demerara icing sugar             (not coating chocolate)                             spreadable). Spread filling on the underside of a macaron and sandwich it together
100 g egg whites (about 3 large        45 ml / 3 tbs sunflower oil                         with another. Makes about 25 macarons.
eggs)                                  Pinch of sea salt
1/4 tsp cream of tartar                50 ml Tant’ Sannie se Melktert
35g soft light brown sugar             100 ml whipping cream

Line 2 baking sheets with baking paper. Sift the ground almonds and icing sugar
together, and remove any clumps that do not pass through the sieve. Blend the larger
pieces until fine and then sift again until nothing remains. In a clean bowl, beat the
egg whites with the cream of tartar. Once the egg whites are very foamy, sprinkle in
the sugar a tablespoon at a time while beating on low speed. Increase the speed to
medium, if necessary, and beat the meringue to stiff glossy peaks.

Start incorporating the almond/sugar mixture a 1/4 at a time, and folding until no
streaks remain. Continue to add the almond mixture in quarters, folding until
incorporated. Pour the batter into a piping bag fitted with a plain nozzle and pipe rows
of batter onto the baking sheets, giving space to spread. Tap the pan on the counter to
bring up any air bubbles and quickly pop them with a toothpick. Allow the macarons to
sit on the trays at room temperature for 30-60 minutes until they are no longer tacky
to a light touch. Preheat oven to 150°C and place on oven rack in the lower 3rd of your
oven. Bake for 15-20 minutes, until the tops no longer come away from the “feet” when
lifted. Remove from the oven and allow to cool completely on the trays before filling.

To make the caramelised white chocolate, preheat the oven to 120°C. Roughly chop the
white chocolate into coarse pieces, spread on a rimmed baking sheet and drizzle with
oil. Heat for ten minutes. Remove from the oven and spread with a clean, dry spatula.
Continue to cook for an additional 30-60 minutes, stirring at 10-minute intervals.

                                              54                                                                                         55
     by Elizabeth van Aswegen

     Vanilla Muffins                         Custard
     2 cups flour                            4 tbs custard powder
     1 cup sugar                             3 tbs sugar
     Pinch of salt                           2 cups milk
     1 large egg                             1/2 cup Tant’ Sannie se Melktert
     1/2 cup milk                            400 g strawberries, sliced
     3/4 cup sunflower oil                   Whipped cream to serve
     1 tbs vanilla essence

     Mix the flour, sugar and salt in a large mixing bowl. Whip the eggs, milk, oil and essence
     together and fold into the dry ingredients so that everything is combined together
     properly. Divide the mixture in a lined or oiled 12-muffin pan and bake in a preheated
     oven at 180°C for about 10 minutes until cooked. Cool the muffins completely and wrap
     them in cling wrap before freezing. Make the Tant’ Sannie custard by combining the
     custard flour and sugar with 3 to 4 tablespoons of milk to form a smooth paste. In the
     meantime, heat the rest of the milk in a small pot until it’s just below boiling point. Add
     the custard flour to the milk and stir it quickly until it begins to thicken and has cooked
     for 2 minutes. Remove the custard from the heat and add the Tant’ Sannie to it. Cover
     with a piece of cling wrap or paper towel to prevent the custard from forming a skin as
     it cools down.

     Build the trifle by slicing the muffins and layering them in one large container or
     individual glasses or bowls. Add a layer of custard to the layer of muffins, then a layer
     of strawberries, and finally a layer of whipped cream. Repeat this process with the rest
     of the ingredients. TIP: When camping in the outdoors, simply swap the muffins for
     shop-bought vanilla muffins or undecorated cupcakes. Serves 6.

56                                                 57
by Natali Trepado

For the Cake                            For the Flan
10 tbs butter (room tempera-            1 can evaporated milk
ture)                                   1 can sweetened condensed milk
1 cup sugar                             120 g cream cheese (room temperature)
1 egg (room temperature)                3 eggs
1 3/4 cups all-purpose flour            1 tbs vanilla extract
3/4 tsp baking powder                   1/4 cup cajeta or caramel sauce
3/4 tsp baking soda                     1/4 cup chopped pecans
1/3 cup cocoa powder                    1/4 cup Tant’ Sannie se Melktert
1 1/4 cups buttermilk

Put an oven rack in the middle of the oven and preheat to 180°C. Coat a bundt pan
with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large
roasting pan (the roasting pan will serve as a water bath during baking). For the cake,
add the butter and sugar to a bowl and using an electric hand mixer or stand mixer,
beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder,
baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the
buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well

Then make the flan. In a blender, combine the Tant’ Sannie, evaporated milk, condensed
milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. Scoop the cake
batter into the prepared bundt pan and spread evenly. Slowly pour the flan mixture
over the cake batter. Cover with foil and add about 1 inch of hot water to the roasting
pan. Carefully slide the pan into the oven, and bake for 1 hour, until the surface of the
cake is firm to the touch or an inserted toothpick comes out clean. When cake is done,
remove from the water bath and cool completely to room temperature (about 1 hour).
Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle
a little and flip over. Remove the pan and scrape any remaining cajeta from the pan
onto the cake, garnish with chopped pecans and serve! Makes 12-16 slices.

                                              58                                             59
     by Lee Radford

     250 ml Tant’ Sannie se Melktert          65 ml water
     1/2 tsp ground cinnamon                  65 ml full cream milk
     3 large egg yolks                        55 g unsalted butter (room temperature)
     2 1/2 tbs castor sugar                   1 tsp castor sugar
     12 g plain flour                         Pinch of salt
     10 g cornflour                           100 g plain flour
     4 large eggs, beaten                     1 tsp vanilla extract (best possible)

     For the cream, pour the 250 ml Tant’ Sannie into a heavy-based pot with the vanilla
     extract and ground cinnamon. Bring to the boil and gently simmer for about 3 minutes.
     Remove from heat and allow to cool slightly. Meanwhile, in a glass bowl, whisk togeth-
     er the egg yolks and sugar until very pale in colour, then whisk in the flour (12 g) and
     cornflour (do not use beaters). Pour about 1/2 cup of Tant’ Sannie mixture from the pot
     into the egg mixture, whisking continuously, before pouring the egg mixture back into
     the pot with the rest of the liqueur. Bring back to the boil over a medium heat, whisking
     constantly for about one minute. Take off the heat and allow to cool.

     For the choux pastry, preheat the oven to 180°C. Put the water and milk, butter, sugar
     and salt into a small saucepan and bring to the boil over a high heat. Remove from
     heat, immediately tip in the flour and quickly stir with a wooden spoon until completely
     smooth. Return to a medium heat and cook for about a minute, stirring constantly until
     the mixture comes away from the side of the pan. Remove from the heat and put the
     batter into a glass bowl and very gradually whisk in bit-by-bit the beaten egg until silky
     smooth and the mixture is completely combined. Spoon the mixture into a piping bag
     - I use a 1 cm size nozzle, and pipe onto a baking sheet lined with baking paper. Space
     about 5 cm apart and bake in a hot oven for 25-30 minutes (depending on your oven)
     or until golden brown. Allow to rest on a cooling rack, and mark an ‘x’ with a small
     sharp knife at the bottom of each puff. Now with 1-2 mm piping nozzle, holding the puff
     in the one hand, insert the filling nozzle into the bottom and fill until it meets the crust.
     Sprinkle with ground cinnamon and a little edible gold dust. Serves 12. Yummy!

60                                                  61
by Marilet van Jaarsveld

40 g cornflour                          Milk Tart Sauce
1 tsp cinnamon                          230 g white chocolate
230 g castor sugar                      20 g butter
200 g butter                            60 g full cream milk
2 tsp vanilla extract                   80 ml Tant’ Sannie
3 large eggs                            1 tsp vanilla extract
90 g full cream milk
30 ml Tant’ Sannie se Meltert           Topping
                                        1 tsp cinnamon
                                        325 g desiccated coconut

Preheat the oven to 180°C. Butter and line with baking paper a 20 cm x 30 cm baking
tin. Cream together the room temperature eggs, sugar and butter with a whisk. Add
in the milk, Tant’ Sannie and vanilla extract. Sift in the dry ingredients and whisk until
well incorporated. When the batter is thick, transfer into your prepared baking tin and
bake for 30-35 minutes. When the cake has finished baking, turn it over to cool on a
baking rack. Once completely cooled, trim the top, bottom and sides to remove all
the browned edges and cut into squares (cut them any size you desire, just keep in
mind that the bigger they are the more likely you are to have a dry interior with the
end product). I cut mine into 36 squares. For the milk tart sauce, melt the butter and
white chocolate in a bain-marie. While still on the heat, whisk in the milk, vanilla extract,
cinnamon and Tant’ Sannie until everything is well incorporated. The mixture should be
runny but thick enough to coat the back of a spoon. If it’s too thick, add a little more
Tant’ Sannie.

Dip each cake square in the milk tart sauce until completely covered, let the excess drip
off. Roll the dipped cake in the coconut-cinnamon mixture and set on a wire rack to
cool. Repeat until all the squares have been drenched and coated in coconut. The cake
itself is also delicious and can be served with a buttercream icing. Enjoy!

                                              62                                                63
     by Chevonne Williams

     Cupcakes                                1 1/2 large eggs (equates to almost 4 tbsp)
     1 1/8 cups all-purpose flour            120 ml sour cream
     1 cup sugar                             1/2tsp vanilla extract
     1/4 cup + 2 tbs unsweetened
     cocoa powder                            Cream filling
     3/4 tsp baking soda                     1 tub cream cheese, softened
     1/2 tsp baking powder                   1/8 cup Tant’ Sannie se Melktert
     1/4 tsp salt                            250 ml container Cool Whip chocolate
     1/2 cup vegetable oil                   whipped topping
     1/4 cup strong brewed coffee,           Tant’ Sannie Buttercream Frosting
     cooled                                  1/4 cup butter, softened
     1/4 cup Tant’ Sannie se Melktert        1 1/2 cups confectioners’ sugar
                                             1/8 cup Tant’ Sannie se Melktert

     Preheat the oven to 180°C. Line muffin pans with liners and set aside. In a large bowl,
     whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee,
     Tant’ Sannie and eggs. Beat at medium speed with an electric mixer until smooth.
     Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups,
     filling each 3/4 full. Bake until a tester inserted in the centre comes out clean (16 to 18
     minutes). Let them cool in pans on wire racks for 5 minutes. Remove from the pans and
     cool completely on wire racks.

     In a small bowl, whip the cream cheese at medium speed with an electric mixer until
     smooth. Slowly add the Tant’ Sannie and fold in the whipped topping. Cover and chill.
     Spoon the filling into a pastry bag with a long narrow tip. Insert the tip into the top of
     cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. To make
     the frosting, in a medium bowl, beat the butter at medium speed with an electric mixer
     until creamy. Gradually add the confectioners’ sugar, beating until smooth, then add in
     the Tant’ Sannie. Pipe frosting on top of the cupcakes. Makes 12.

64                                                 65
deur Vera Botha

Koek                                     Stroop
500 ml koekmeel                          200 ml suiker
20 ml bakpoeier                          250 ml water
Knippie sout                             60 ml Tant’ Sannie se Melktert
10 ml vanieljegeursel
125 ml kookolie                          Versiersel
125 ml melk                              250 ml room
125 ml water                             60 ml Tant’ Sannie se Melktert
4 eiers                                  Kaneel
                                         Klapper saagsels

Sif meel, bakpoeier en sout saam. Hou een kant. Bring olie, melk en water tot kookpunt.
Hou een kant. Klits eiers en suiker baie goed. Hou een kant. Voeg melkmengsel by eier-
mengsel. Vou dan meelmengsel by melk-/eiermengsel. Gooi in ± 25cm gesmeerde pan.
Bak vir 35 min (of tot gaar) by 180°C.

Meng al die bestanddele saam in pot. Bring tot kookpunt. Gooi oor warm koek, sodra
dit uit die oond uit kom. Laat koek goed afkoel.

Klits room styf. Voeg Tant’ Sannie se Melktert by. Smeer oor koek. Sprinkel kaneel en
klapper saagsels oor. Geniet saam met ‘n koppie tee of ‘n lekker koppie boeretroos.
Genoeg vir 8 mense.

                                              66                                          67
     by Carol-Ann Jewell

     Cake                                   Chocolate Coating
     500 ml castor sugar                    750 ml sugar
     4 extra large eggs                     4 tbs cocoa powder (heaped)
     250 ml sunflower oil                   500 ml water
     5 ml vanilla essence                   10 g butter
     750 ml cake flour                      Desiccated coconut for coating
     15 ml baking powder                    250 ml fresh cream
     1/2 tsp salt                           1 tbs icing sugar
     100 ml milk                            2 tbs Tant’ Sannie se Melktert
     25 ml Tant’ Sannie se Melktert

     Preheat oven to 180°C. Grease and line an oven tray. Beat sugar and eggs until light
     and fluffy. Add oil and vanilla essence and beat well. Mix the milk and Tant’ Sannie. Sift
     flour, salt and baking powder together and add to the egg mixture alternatively with
     the milk. Spoon the mixture into the prepared tray and bake for about 35 minutes until
     done. Allow to cool and cut into squares. For the chocolate coating, place the sugar,
     water and cocoa powder into a saucepan and bring to the boil while stirring. Remove
     from the heat and add the butter. Then allow to cool. Whip the cream into soft peaks,
     add the icing sugar and Tant’ Sannie. Dip the cake squares on all sides in the chocolate
     sauce and roll in the coconut. Decorate with cream. Makes 8.

68                                                69
by Martin Jewell

Doughnuts                              Glaze
1 packet instant yeast                 2 cups icing sugar
3 cups cake flour                      60 ml Tant’ Sannie se Melktert
1/4 cup castor sugar                   Sugar coating
1/2 tsp salt                           2 cups castor sugar
60g margarine melted                   2 tbs cinnamon
1 egg
30 ml lukewarm water                   Cream
180 ml lukewarm milk                   250 ml fresh cream
1 tsp vanilla essence                  1 tbs icing sugar
Oil for frying                         2 tbs Tant’ Sannie se Melktert

Combine yeast, flour, sugar and salt in a mixer. Whisk melted butter, egg, water, milk
and vanilla together. Gradually add milk mix to dry ingredients and knead with a dough
hook for 5 minutes until dough is springy to the touch. Place in a lightly oiled bowl,
cover and leave to double in size. Roll out on a floured surface and cut into doughnut
shapes. Cover with a tea towel and leave to double in size. Then mix icing sugar and
Tant’ Sannie until smooth. Whip the cream, icing sugar and Tant’ Sannie until fluffy. Mix
castor sugar and cinnamon. Heat the oil and fry the doughnuts until golden on both
sides. Let cool. Dip doughnuts in glaze or cinnamon and fill with whipped cream.
Makes 12 doughnuts.

                                             70                                             71
     by Genevieve de Pinho

     Milk Tart Filling and Icing             For the Cupcakes
     2 cups milk                             250 g butter
     1/2 cup Tant’ Sannie se Melktert        250 g castor sugar
     1/2 cup sugar                           4 eggs
     2 eggs                                  1 tsp vanilla extract
     1 1/2 tbs flour                         1/2 cup milk (for extra milk tart flavour,
     1 1/2 tbs cornflour                     replace the milk with Tant’ Sannie)
     1 pinch salt                            250 g flour
     1 tbs butter                            10 ml baking powder
     1 tsp vanilla
     Cinnamon for decoration

     Bake the cupcakes at 180°C for around 20 minutes or until golden brown (they must
     spring back when you touch them). Let the cupcakes cool. Place the milk and Tant’
     Sannie in a pot and bring to a gentle boil. In a glass bowl, beat the eggs well and then
     add the sugar, flour, cornflour and salt. Mix well. Pour the mixture into the boiling milk
     (remove from hot plate while doing this). Return the pot to the stove for 5-10 minutes
     until the mixture thickens. Once thickened, add the butter and vanilla. Let the milk tart
     mix cool in a glass bowl.

     While the milk tart mixture is cooling, make holes (or core the cupcakes) in the centre
     of each cupcake. You can do this by using a teaspoon or the back of a large piping
     nozzle. Keep aside the pieces of cupcake that you remove from the centre – you will
     need to use them later. If the milk tart mixture is cool enough, pour it into a piping bag
     and pipe the mixture into each hole of the cupcakes. Once piped, place the middles of
     the cupcakes (the bits you cut out earlier) onto of the mixture. With the remaining milk
     tart mixture, you can pipe a blob or swirl or even just smear the mix onto the cupcake.
     Sprinkle the cupcakes with cinnamon, make a cup of tea or pour yourself a shot of Tant’
     Sannie, and enjoy a cupcake or two. Makes 24 cupcakes.

72                                                 73
by Charné Labuschagne

300 ml full cream milk                 2.5 ml vanilla extract
200 ml Tant’ Sannie se Melktert        1 cinnamon stick
115 g white sugar                      200 g puff pastry
3 egg yolks                            Icing sugar and seasonal fresh berries
45 g cornflour

Preheat oven to 200°C. Grease a baking tray. Mix together 100 mls milk, egg yolks,
sugar and cornflour in a bowl to a smooth paste. In a saucepan, bring to the boil the
remainder of the milk, Tant’ Sannie, the cinnamon stick and vanilla extract. Stir the milk
mixture into the bowl with egg mixture until well incorporated. Return the mixture to
the saucepan on a low heat and keep stirring until the mixture thickens. Transfer into
a bowl and refrigerate until cooled. Cut the puff pastry sheet into 10 equal sized
rectangles, place on a baking sheet and prick with a fork. Bake for between 10 and 15
minutes or until golden brown. Remove from the oven and allow to cool.

Cut the puff pastry rectangles in half lengthways. Using a piping bag, pipe dollops
of the pastry cream onto a puff pastry rectangle and alternate with a seasonal berry.
Repeat this for 2 layers and top with a puff pastry rectangle. Dust with icing sugar and
serve. Serves 6.

                                             74                                              75
     by Patricia Borsato

     500 ml whipping cream                  6 egg yolks
     1/3 cup Tant’ Sannie se Melktert       80 ml castor sugar
     plus 30 ml extra                       7.5 ml vanilla essence
     1 tsp ground cinnamon
     Pinch salt

     Place egg yolks and sugar in a glass bowl with the vanilla essence and beat until thick,
     pale and creamy. Add 60 ml Tant’ Sannie and mix well. Set aside. Pour the cream and
     1/3 cup Tant’ Sannie into a saucepan with the salt and cinnamon and heat until just
     starting to boil on the edges. Slowly pour a little of the hot cream into the egg mixture
     and mix well. Keep adding the cream slowly until it has all been incorporated. Pour into
     ramekins and sprinkle lightly with cinnamon.

     Place the ramekins in an oven pan and pour boiling water into the oven pan to half way
     up the sides of the ramekins. Place in preheated oven. Bake at 150°C for about 30
     minutes. Remove from the oven and allow to cool. Place in the refrigerator for 4-6
     hours or overnight until completely set. Sprinkle with castor sugar and use a blowtorch
     to caramelise the sugar. Let cool for a few minutes and then serve. Serves 9.

76                                                77
‘Life just got lip-lek lekker!’
                            Tant’ Sannie

78                  79
                                                              by Raashika Mohamed

                                                              2 tubs cream cheese                    250 ml Tant’ Sannie se Melktert
                                                              1 can condensed milk                   1 packet Tennis biscuits

                                                              1 lemon (juice and zest)               1/3 cup of butter (melted)

                                                              Crush biscuits fine for the base and mix in melted butter. Put in baking tray. Beat 2 cups

                                                              cream cheese until smooth. Combine condensed milk, Tant’ Sannie, lemon juice and
                                                              zest and fold into the cream cheese. Add to the tray of biscuit base to make a cake.
                                                              Leave in fridge for a minimum of 2 hours, preferably overnight. Serves 8-12.

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