Marshmallow tart and Meatballs

Almost 3 weeks have gone by since I was the "chef" in the kitchen. DH usually makes dinner and I haven't really felt for cooking or baking.

Earlier this year I did a trade with a dear friend, and this is what I got;



Cook & Enjoy - by S.J.A. de Villiers - South African cookbook!

The book was first published in 1961 and now revised/enlarged and reprinted 24 times! I'm not surprised, my friend said this is THE cookbook all South-Africans "must" have - like "all" Norwegians "must" have a copy of  Henriette Schonberg Erken's Store Kokebok. (I didn't get any good link in English, but it should be possible to translate). I don't have this book, it is on my wish list. :)

When you get a cookbook, which pages are the first ones you read? Just admit it! I bet you go to the "sweet" pages, don't you?! Confession; I do! :) 

This cookbook has quite a selection of tarts, pies, cakes etc, and my first choice went on Marshmallow Tart. 

 

As a non-bake tart, it is very easy to make.

This is what you need,

 for the crumb crust;

1 packet Ginger Nuts - or Marie Biscuit

60 ml melted butter

45 ml sugar (optional)

For the filling;

18 marshmallows (250 grams?)

250 gr milk chocolate with nuts

125 ml (1/2 cup) milk

250 ml (1 cup) cream - stiffly whipped

Crush the biscuits with a rolling pin or process in a food processor.

Melt the butter (and sugar) and stir in the crumbs.

(The Ginger Nuts are very sweet so I didn't add sugar).

Press the crust firmly onto the bottom and along the side of a 24cm (9") pie pan.

The recipe uses two pie pans of 20-22cm (8" - 8.5"). I'm not sure why two is used - I used one pan only and the crust didn't become too thick.

Melt marshmallows and chocolate in the milk in a glass bowl over boiling water or in a saucepan over very low heat. Stir continuously.

Cool slightly and fold in the whipped cream.

Spoon the mixture into the biscuit crust and chill in the fridge until set.
(Don't forget to lick the spatula!) :)

I'm a bit confused about the recipe; it says 18 marshmallows equal to 250 grams.... No way 18 marshmallows is 250 grams - at least not the marshmallows I used. I had to check the scale; 18 marshmallows is less than 100 grams.... I wasn't sure what to do, but ended up with more marshmallows and less than 250 grams.

I don't now if this is the reason - too many or too less marshmallows - the filling didn't become fully set (?) - it became medium set - even after the night in the fridge.

Any suggestion appreciated!

MEATBALLS

It has been ages since I made meatballs. Actually we don't eat much red meat, we prefer chicken or fish. I had a piece of meat - stag, or Java deer - in the freezer and decided to make something of it.
After reading some of the recipes in my new cookbook, the choice fell on meatballs. It calls for minced beef, but any minced meat can be used. I find meatballs very tasty when a mix of spices are added - when you get the feeling it does taste something! I should not say this, but I have been served tasteless "meatballs"; where only salt and pepper are added to the minced meat, and then fried... YUCK! :(

 

Growing up on a farm, later on working at a meat factory and grocery store, I have learnt how to clean meat before mincing it, but still I find that job rather boring! :( Since this was a small piece of meat, I didn't bother to use the mincer, I "minced" it in the food processor.

1 kg lean beef minced (any red meat)

1-2 medium sized onions - chopped

1 tomato - peeled and chopped

1 carrot - finely grated

10 ml (2 t) salt

2.5 ml (1/2 t) pepper

2.5 ml (1/2 t) coriander

2.5 ml (1/2 t) nutmeg grated

10-15 ml (2-3 t) dried mixed herbs

15 ml (1T) Worcestershire sauce

1 egg - whisked (optional)

1 slice wholewheat bread or 1 Weet-Bix biscuit - crumbled*

125 ml (1/2 cup) milk*

15 ml (1T) sugar (optional)*

cake flour for coating*

butter

125 ml (1/2 cup) boiling water or stock or prepared soup powder*

*) Since I fried the meatballs in a frying pan, I skipped these ingredients. I used bread crumbs instead of Weet-Bix or bread.

Preheat the oven to 180C / 350F.

Mix together the beef mince, onions, tomato and carrot. Add salt and pepper, coriander, nutmeg, herbs, Worcestershire sauce and whisked egg - if using.

Soak the bread or Weet-Bix in the milk. Mash and add sugar (if using).*

Combine the bread and meat mixture.

Shape into balls (and coat each one with a little cake flour). *

Place the meatballs in a greased oven dish, dot each one with butter and add 60 ml (4T) boiling water, stock or soup.*

Bake for 45-60 min, basting the meatballs occasionally with the liquid in the dish. Add more boiling water, stock or soup, if necessary.*

I changed the recipe a little bit. It doesn't say whether the coriander should be fresh or coriander seeds. I used fresh coriander, finely chopped, which gives it a better taste. My latest "seasoning-craze" is "Louisiana Cajun" from Robertson's - South Africa! :) I'm not sure what all the ingredients are (doesn't say), but specified is chillies, garlic and onion and then all that artificial stuff! It gives a hot taste, without being too hot - if not too much is added! :) Added a couple of teaspoons seasoning and 3-4 cloves of garlic. I also added a couple of teaspoons paprika powder.

Err... A little bit burnt! After being used to gas oven (we use electric ovens in Norway), I still find it difficult to adjust the fire to the right heat when frying.
The meatballs turned out so yummy! This will be my favorite recipe for meatballs from today! :)

 

Both recipes from "Cook & Enjoy" by S.J.A. de Villiers.