3 Cheese & Biltong Quiche

We don't know many people who have 'left-over' biltong after tucking into that great South African taste. So, unless you have some amazing self control, it is very hard to put biltong DOWN once opening it up... BUT if you can bring yourself to stop and put some aside (or order more especially for cooking with) then here is a recipe that won't disappoint! 

THE CRUST

Ingredients:

375ml cake flour

Pinch of salt

125g butter, cold and cubed

45ml cold water

Pre-heat the oven to 200ºC. Grease a 20cm loose bottomed cake pan.

Sift the flour and salt together and place into a food processor with the butter. 

Process until it resembles fine breadcrumbs.

Add the water and process to form a dough.

Remove the dough from the food processor and knead lightly.

Roll out to a circle and line the base and sides of the cake pan. It doesn't need to be perfect – the more rustic the better.

Place in the fridge for 20 minutes.

Bake blind in a pre-heated oven for 10 minutes.

Remove from the oven and cool down slightly. Reduce the oven temperature to 160ºC. 

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THE FILLING

Ingredients:

250g creamed cottage cheese

150g feta cheese, crumbled

40g finely grated parmesan cheese

200g grated cheddar cheese

250ml cream

3 extra large eggs, beaten

200g sliced beef biltong

2.5ml grounded nutmeg

Pinch of salt

Freshly grated parmesan (optional) 

Mix : cottage cheese, feta cheese, finely grated parmesan cheese, cheddar cheese, cream and eggs.

Add ¾ of your sliced biltong and nutmeg. Season lightly with salt and mix through.

Spoon into prepared crust and bake for 40 minutes in 160ºC oven or until the filling has set and the top is slightly brown.

Let the quiche cool down for at least 15 minutes in the pan.

Transfer to a serving dish and top with the remaining biltong slices and some extra parmesan.

Serve lukewarm with a side salad. 

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Note: You can use shop bought shortcrust pastry to speed up the process. 

Buy Your Biltong TODAY from: 

HOUSE OF BILTONG

Click to Visit

Thank you: pinkpolkadotfood.com for this delicious recipe! 

Caramel Milk Tart

A NEW TAKE ON TRADITION

Serves 10-12

Preparation time: 20 min

Cooking time: 15 min

Chilling time: overnight

250 g Tennis biscuits, finely crushed

200 g butter, melted

1,5 litres milk

200 g sugar

3 eggs

100 g flour

100 g cornflour

10 ml (2 t) vanilla essence

50 g butter

extra 250 ml (1 c) milk

1 box (90 g) caramel instant pudding

250 ml (1 c) cream

1 can (360 g) caramel condensed milk

1 slab (90 g) milk chocolate

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 1 Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. 

Chill until needed.

2 In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.

3 In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.

4 Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.

5 Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.

6 When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.

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And just in case you need to make this RIGHT AWAY, here are some of the ingredients you might not find at your local supermarket...