My father's side of the family was Afrikaans, but none of them ever mentioned melkkos, as far as I can remember. I was married with children when a friend of mine (who has since passed away) introduced me to it. Her recipe is a modern variation. I will provide that, as well as a more traditional model.
Charnel's version
This version calls for something a bit pasta-like.You could go the lazy route and just use fresh (not dried) pasta from the store, tagliatelle for preference. However, if you're going to follow the recipe:Ingredients
2 large eggs250ml flour
Pinch salt
3 cups milk
Cinnamon sugar to taste
Method
- Beat eggs lightly.
- Add salt and flour and mix well.
- Add just enough water to create a stiff dough and knead it until it is elastic.
- Roll it out thinly (about 1/2cm) on a floured board and cut it into thin strips with a sharp knife.
- Gently bring the milk to the boil in a large enough saucepan.
- Add the strips and boil gently for about 15-20 minutes, stirring frequently, and taking care not to burn the milk.
- Serve hot with cinnamon sugar.
More traditional version
You will notice that this version doesn't include eggs. Ingredients
190ml flour30ml butter
Pinch salt
1 litre milk
Cinnamon stick
Cinnamon sugar to taste
Method
- Sift the flour and salt together.
- Rub in the butter with your fingers to get a sort of crumbled mixture.
- In a large enough saucepan, gently bring the milk to the boil with the cinnamon stick.
- Add the flour mixture a little at a time while stirring gently. It will be lumpy... that's the point.
- Simmer for about 5-10 minutes, stirring frequently to avoid burning the milk.
- Remove the cinnamon stick and serve hot with oodles of cinnamon sugar.
Ok...so I had loads of milk in the fridge as everyone has simultaneously and spontaneously given up cereals for breakfast and failed to inform her who is IC food shopping....so I decided to give this (second recipe) a go for dessert tonight (to follow marinated and flash fried tuna, green beans and crushed new potatoes)....the verdict? I hated it (but then I loath 'slimy' food so no suprise, really) husband liked it but asked for rice pudding next time we have a superfluity of milk and to my immense suprise, 16 year old daughter loved it, and would like me to make it again!
ReplyDeleteNB Do you always have ready mixed cinnamon sugar in your cupboard? We do as it gets added to so many things (bread and butter, eggy bread, waffles, drop scones, rice pudding etc etc etc) that as soon as one batch in done, I just make up another.
@Catherine You might prefer it made with pasta. I had a suggestion last night from someone who uses vermicelli.
ReplyDeleteI don't always keep a premixed cinnamon sugar - although I can see the sense in it - purely because I use Splenda instead of sugar for myself.
I guess a satisfactory 'English equivalent' might be "Lumpy Sweet White Sauce With Cinnamon" - ya, a bit wordy and probably wouldn't catch on :-)
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