Friday, 29 April 2016

Aunty Nella’s instant milk Tart with a wonderfully, buttery smoothness on the tongue. Another one of my favourite milk tarts!

Makes: 2 Milk Tarts - Servings: 16 - Calories per serving: 285
Tip: Lovely if you use a roll of cinnamon ground in coffee grinder to dust tart - This is what I used in my picture - A 2nd option would be to use ground cinnamon sticks or bought powder.

If you can get your hands on one of these hand held pastry presses 
It really does speed things up and presses the pastry out so nicely! 
Every now and then I just dip mine into the flour bag as I go along.

My own pic as made 9 May 2013 - This is the original picture of Aunt Nella's milk tart how it should look if you follow my method. Don't forget to hold your stick blender at an angle to aerate and do not overbeat or your mixture will lose it's aeration.

A wonderful velvety smooth recipe. To reduce calories use my Gypsy-Rose Milk Tart (Does not have butter in filling). I use a whole nutmeg (11 Calories). I grate just a hint of nutmeg into my pastry, adding the balance to my bowl of dry ingredients.
Short-Crust Pastry: Total Calorie Count for 2 pastry cases (Pastry only) 1,012 Calories
90 ml (84g) butter or a hard margarine. I prefer butter (May economise by using ½ & ½)
30ml castor sugar (20g) ..Save on costs and grind ordinary table sugar in blender
180ml (102 g) Cake Flour OR 60ml (20g) Corn flour with 120ml (68g) Cake flour
Pinch salt or to taste
Method: Sift together flour, castor sugar & salt. Rub in butter until it forms crumbs. Knead dough to form a ball. Press pastry (use a pastry press dipped into flour) into a 23cm diameter foil tart or baking dish. Bake at 180 degrees Celsius for 8 minutes if you want a soft pastry & 10 - 12 minutes for a crispier shortbread one. Remove from oven.
Ingredients (Filling): Total Calorie Count for 2 fillings: 3,541 Calories
1 litre full cream milk
250 g butter or a good tasting hard margarine - I prefer butter (1,793 Cal in butter)
¾ cup (187.5ml / 86g) Maizena or Corn flour
¾ (156 g) cup ordinary table sugar
2 large eggs (148 Cal)
Pinch salt or to taste
Splash vanilla essence / freshly grated nutmeg / 1-2 drops almond essence / splash caramel essence to taste, however you wish. Sometimes I just prefer nutmeg and cinnamon. All depends on your mood.
  1. Place milk in a 5 liter microsafe bowl and microwave 7 minutes or until it comes to a rolling boil (1000w oven).
  2. In another high bowl, weigh in your Maizena/corn flour, sugar, grate in your nutmeg if using & crack over your eggs. Using a stick blender cream it all until corn flour is fully incorporated and smooth. You may use a beater. Make sure corn flour is well covered and blend in with beaters off. Once it is well blended you may switch beaters on, or you will have corn flour flying all over your kitchen.
  3. As soon as milk comes to a rolling boil whilst beaters are running pour over boiling milk whilst continuously beating. Quickly place back in microwave 3 minutes. Beat again quickly so as not to allow too much heat to be lost and return to microwave oven for a further 3 minutes. Remove and beat again. Add your favourite flavourings in accordance with your own taste and pour out into your two pastry shells. Dust surface with cinnamon, cover with another pie foil plate and refrigerate to cool. Sets up fairly quickly in winter within an hour it will be ready to serve. Enjoy!
Total Calorie Count: 4,553  for both Milk Tarts (With reduced gluten). Tips on Cornstarch / Cornflour: Never overcook as it will begin to break down and thin out. Do not freeze any cooked recipe that contains cornstarch.
Excessive Cooking:Simmering or boiling a corn starch thickened mixture for an extended period oftentimes may cause the starch cells to rupture and the mixture to thin.
Freezing: Freezing corn-starch thickened mixtures will rupture the starch cells and cause the mixture to thin out.

The Milk Tart everyone wants to bake! From the South African Huisgenoot Magazine, March edition, 1985. Lovely!

This has become another one of my favourite Milk Tarts! This recipe makes 2 milk tarts each with 8 servings.
Calories per serving: 220 (109 g) -Total Calories: 3,526 - Total Weight: 1736 g
I hold stick blender at an angle to get as much air into mixture without baking the filling - This is
what your milk tart should look like.

This is not the original picture but what it really should look like if you follow my method - This picture is my original picture from Aunty Nella's Milk Tart.

  • When using a set of measuring cups and spoons all measures are loosely scooped up and NOT
  • compressed - leveled off with the back of a knife run over the surface of cups and spoons. This is 
  • Baking Law!
  • If you are going to bake your milk tart, add only the yolks, keeping the whites apart. When 
  • oven temperature is ready - with clean beaters beat up your whites until fluffy (not balls of 
  • fluff) and fold through gently with spatula.

Ingredients - Pastry crust: (Total calories: 1,051 - Total weight: 205 g )
90 ml butter (6 Tablespoons) or use a hard margarine - May economise by using ½ and ½
2 Tablespoons caster sugar (ordinary if fine)
180 ml Cake Flour (use your set of measuring spoons)
salt, a generous pinch
Method: Sift together flour, castor sugar and salt. Rub in butter until it forms crumbs. Knead
dough to form a ball. Place each ball into centre of both 23cm diameter tart foil pie or baking dishes. Press out pastry making sure you press well to thin out around corner edges. Trim/neaten edges and
Bake at 180 degrees Celsius for 8 - 10 minutes if you want a soft pastry and 10 - 12 minutes for a
crispier shortbread one. Remove from oven.

If you can get your hands on one of these hand held pastry presses - It really does speed things up and presses the pastry out so nicely! Every now and then I just dip mine into the flour as I go along.

Ingredients - Filling: (Total Calories: 2,474 - Total weight: 1531 g)
1 liter Full cream or whole milk
4 large eggs
40 g (75 ml) Cake flour
2 ml salt or a generous pinch
185 ml sugar - In cup measures (125 ml + 60 ml)
125 ml butter (may use a good tasting hard margarine but butter is best)
5 ml vanilla essence, to taste
2 ml almond essence or added to taste. Careful as it can overpower very easily!
2.5 ml caramel essence or to taste (1 capful)
nutmeg, finely grated or to taste (½ to ¾ of a whole)
5 ml Cinnamon powder to sprinkle over top or to taste
Method: (My easy peasy way of doing it is the method I always use!)
Bring the milk to boil in a large 5 liter mixing bowl so it does not boil over. I use a light weight
microwave safe plastic bowl. Place bowl on scale and measure into it both flours together with salt
and sugar. Crack over your eggs. With your beaters or stick blender switched off stir in the flour so
that it is well covered by the moisture and will not fly out the bowl on beating. Using your stick
blender or beaters (switched off) blend it all together so that it is nice and smooth (I use a Brabantia
stick blender which I find has good power). As soon as milk is at a rolling boil, with blender or
electric beaters running pour in the hot milk to partially cook the mixture all whilst beaters are
constantly running - quickly before it cools down put bowl back into microwave and microwave on
high (1000 watt Oven) for about 3-4 mins until you see it is just starting to set around the edges.
Remove and whiz again until smooth and lump free - Quickly before it cools down put back in
microwave and cook on high a further 3-4 minutes until you can taste the flours and eggs are well
cooked in and no longer taste raw. Once the custard is cooked, add the butter, whiz it in followed by the vanilla,caramel & almond essence & finely grated nutmeg all to taste.Whiz it all up again
incorporating as much air bubbles (lightens mixture) as you can holding stick blender at an angle.
Do not over do this or it will begin to lose air. Pour custard into your pre baked tart shells. Dust with cinnamon. Allow cooling and refrigerate overnight or until set. Enjoy!
End of Recipe!
For additional further tips and methods see below....
Separate your eggs into two stainless steel bowls. Do not get any yolks/fat into whites. If a bit of yolk
ends up in whites do not use fingers to get it out (fingers have fatty oil deposits egg whites do not
tolerate) rather use a piece of eggshell to get it out. Keep away from drafts while whipping egg whites. Beat egg whites up in grease free clean stainless steel bowl until fluffy soft peaks form. Set aside. Sift
cake flour together with salt into large bowl. Make a well in the centre & pour in just enough cold
milk to make a lump free paste. Stir with beaters switched off, then add a little more cold milk until
you have a batter like consistency, switching on beaters once flour has been incorporated. Beat until
you have a smooth consistency.Break up 3-4 generous cinnamon sticks. Place into stocking & fasten
with elastic. Bash to crush with mallet or hammer. Place it into your balance of the milk & stir whilst heating up. As soon as it comes to rolling boil, remove cinnamon pouch (can be stored for re-use in freezer) & pour cinnamon infused milk in a steady stream into your flour cold milk paste mixture all whilst beating at the same time until smooth & lump free.Put this mixture back on to cook. In a microwave, beat every 3 minutes, or on a stove continuously stirring with a wooden spoon in a heavy bottomed saucepan beating as much air into mixture as you can.Mix a little of the vanilla essence to
a paste with baking powder, Add your vanilla mixture onto your sugar egg mixture. Do not stir. Set aside.Cut butter / margarine up into cubes, set aside.In the meantime, using your electric beaters,
stir your castor sugar in with your beaters switched off into your egg yolk mixture. Once it has all
been incorporated, switch on your beaters and beat until you have a fluffy - frothy sponge that leaves a trail when you lift your beaters - all sugar has dissolved and volume trebles or increases even further.When your milk/flour mixture is gently boiling, pour some in a steady stream whilst still
running beaters, into your egg yolk/sugar/baking powder/vanilla mixture. Continue beating on full speed, then pour your egg yolk/sugar/milk/flour mixture back into your flour/milk mixture &
continue to beat it till smooth & lump free. Put it back onto heat / into microwave. Beating every 3 minutes until it has thickened and you can taste that the flour is well cooked in. Remove from heat.
Wash, dry & clean off beaters. Once more beat up your egg whites again to get rid of any liquid that might have settled on the bottom. Immediately thereafter, gently fold in your egg white mixture with a spatula or with beaters quickly but very lightly gently work it in. “I give it a few quick slow speed whizzes with beaters, but very gently-gently, so as not to knock out too much of the air.” Sprinkle with freshly ground cinnamon sugar & bake 180 degrees Celsius in pre- heated oven 30 minutes. Gently remove
from oven. Do not knock or bang whilst still hot to prevent air being knocked out & collapsing of tart. Once cooled keep refrigerated until cold. Best served cold! .................. Enjoy! South African Melktert (Milk Tart) Makes 2 very generous tarts Servings Per tart: 8 2nd Method .. When time is running out.. Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk
and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and
vanilla with the rest of the milk. Omit the baking powder. 3 Add some of the hot milk to the creamed mixture, and then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in
the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6.
Bake for 20-25 minutes in an 180C oven. It is much easier to make it this way. 3rd Quickest Method .. When time is running out even more.. Instructions : Bring milk and butter to just boiling – reduce
heat immediately and simmer or remove from the high heat Cream the sugar, whole eggs, corn
starch, flour and vanilla extract with an electric hand beater until its thick and creamy Add half a
cup of the hot milk to this mixture and blend well Then pour all the sugar mixture back into the hot
milk and stir continuously while on medium heat, until its nice and thick TIP : Do not boil! Be
careful not to stop stirring as it will burn on the bottom and stick Pour into the pie crusts Sprinkle
with cinnamon Refrigerate until set for about an hour or more. Can be frozen. You may substitute
the flour for cornflour (Maizena) - I make the batter first: i.e.: beat the flour, sugar, eggs - I do not
whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in -
this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted
before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !!
Sprinkle cinnamon on warm filling - let stand at room temperature before chilling prior to serving.
Beat up egg whites until till soft peaks form (Volume should increase 5 – 6 fold – Fresh eggs at room temp please!) Beat castor sugar with electric beater (swirl it in with beaters before switching them on otherwise you will have sugar flying all over the place.) till trebled in volume. Set Aside. Blend flour mixture with 125 ml of the cold milk till smooth & lump free. Heat the balance of the milk until very
hot, when just reaching boiling point, with your beaters running, pour on in a steady stream, whilst
you continue beating to partially cook & smooth it, smoothing out to create lump free mixture. Put
back onto heat at 3 minute intervals, microwave, while stirring all the time, until you see it is
thickened, & you can taste that the flour has been well cooked in. While beating, pour the cooked
mixture over the “egg yolk sugar mixture” and continue beating to smooth it out & partially cook the mixture. Cut up room temperature butter & beat this into your hot mixture until melted & well incorporated. Fold in your stiffly beaten egg whites, being careful not to knock out too much of the
air from your mixture – “I prefer to quickly beat it in, quickly, not to lose too much air, or to just
break up & to incorporate any egg white lumps sufficiently into the mixture, otherwise I find that
you can actually taste these egg white lumps that have formed. Bake 180 degrees Celsius in pre -
heated oven 25 – 30 minutes.

THE CORRECT WAY TO COOK PASTA! - How to prepare mushrooms - Does alcohol burn off once cooked - Searing and salting meat


NEVER rinse pasta after it has cooked - Unless using it cold for a salad.
Rinsing pasta after it is cooked washes away the layer of starch clinging to it, which is necessary if you want your sauce to cling to the pasta. This is what makes pasta stick to itself once cooled. Rinse pasta only if you are planning to reheat it in boiling water before serving (an old restaurant trick) or if you plan to serve it cold in a pasta salad.
For Hot Pasta Dishes: Always have your sauce hot and ready. Once your pasta is cooked just quickly empty it into a large strainer - shake-shake and immediately once drained toss it whilst still steaming hot into your sauce OR what I sometimes do (If calories allow) is quickly after shake-shake - I trickle on some oil or garlic oil and once again give it a shake-shake - toss-toss which prevents it from sticking together and serve it separately on the side or together with my meat sauce. This is the only way you can keep it apart with the oil.

DO NOT ADD OIL: Oil washes off pasta whilst it is boiling and does NOT prevent it from sticking together! Solve the problem and just use a larger pot so it swims more freely. ;)

For further reading..

This one I have yet to prove - It's been doing the rounds on the internet: Adding salt to a pot of beans will make them tough - According to Harold McGee, author of "On Food and Cooking it isn't true! According to Food Science acidic ingredients like tomatoes will react to the compounds in their skins which make the beans tough. However, the only effect of adding salt is to make the beans cook faster.

Alcohol burns off once cooked. Umm!  Click here! ;)

Salting meat before cooking makes it dry and tough.
It's true for salted meat if left alone too long it loses some of its water content, making it dry and tough. This isn't always a bad thing in a world of delicacies like ham, bacon, corned beef, salami, and pastrami. However, salting steaks, pork chops, or hamburgers right before cooking does nothing but season the meat and everyone prefers their meat well seasoned.

You shouldn't wash mushrooms because they'll soak up water.
Mushrooms consist of about 80 percent water and don't soak up any more water than rinsed broccoli does. View demonstration here The cooks at America's Test Kitchen Yes, go ahead and wash your mushrooms before you eat them or cook them.

Searing meat seals in their juices ? 
Well, it appears not to be so. - The notion was published somewhere around 1850 by German chemist, Justus von Liebig - See Wikipedia.

Wednesday, 27 April 2016

Aunt Rita’s Mexican Lasagna or Mexican Ziti Pasta ..Ooh-Soo-Delish!! Top Quality recipe! If you own a restaurant you can serve it with pride!

An unforgettable dish to die for! – Can be served to queens and heads of state or as a Ziti or a Mexican Lasagna Pasta Dish!

This dish really is far better topped with cream cheese and cheddar imbedded with jalapenos which does something really so special for this dish! – I only had cheddar on first making this dish – I thought it would have looked far better with a Mozzarella topping but it didn’t as you can see below on following the original recipe the 2nd time round it left a pool of water on the bottom so do NOT add any liquid at all to this dish!

Now look how sad it looks with a sour cream mozzarella topping and the water added in original recipe – Do NOT add it! – See how it forms a pool of liquid on the bottom.

No water added and you can see it is perfect!

In the above picture I used 400g cream cheese and 100g cream together with cheddar topping – You may also use my homemade greek yogurt or cream cheese and or a blend with part cream.
You may replace the pasta with my recipe for Malay Rotis which makes 7 – 8 rotis and serve these as wraps with a sambal and lotsa cheese or you may even layer with lasagna sheets in same weight as pasta for a lasagna.
400 g macaroni (or spaghetti), uncooked weight. boil 7 mins 1000 w
microwave & steep, stirring to prevent sticking until al dente
675 g beef mince
60 g butter
44 g taco seasoning (1 recipe taco seasoning) See below
250 g tomatoes, own homemade (pureed)
480 g cheddar cheese
500 ml Sour cream but better with Greek yogurt or smooth cream cheese
1 egg
2 jalapenos, whole (deseeded) thinly sliced into rings (keep freshly frozen – easy to slice)
290g (1-2 small – medium) onions
3 garlic cloves (18 g unpeeled weight)
1 tablespoon chili powder (I used Cashmiri dried cayenne chili flakes
1/4 tsp dried oregano
1/2 tsp smoked paprika
1.5 tsp cumin powder (freshly roasted). From roasted ground seeds
1 tsp salt ~ use it to crush the garlic
1 tsp black or green peppercorns, roasted (ground) I used half and half
Taco Seasoning:
1 tablespoon chili powder
1/4 tsp dried oregano
1/2 tsp smoked paprika
7.5 ml cumin (powder)Dry roast whole seeds microwave at (4) 24 sec bursts in wet cup until releases aroma, cool and grind to a fairly coarse grind in coffee grinder.
1 tsp salt
1 tsp black pepper (If you choose you may roast this too. Same method as above)

Warning! Do NOT add any water! – Sadly this recipe is no longer on the net. Site has been since taken down! Good thing I took an online snap!

Note:** Instead of tortillas you may use pasta, which is what I did.**
Preheat oven to 180 C (350 F). Brown beef, drain and add chopped onions.
Cook until onions start to look translucent. Add taco seasoning and water.
Simmer 5 minutes. Add tomato sauce, simmering until sauce thickens
slightly. In a small bowl, beat egg and mix in sour cream and olives. Set
aside. Use a 9 x 13″ baking dish. Cover bottom with small amount of meat
sauce. Place a layer of overlapping tortillas, covering bottom of dish. Continue to
layer the sauce, with the sour cream mixture and 1/3 of the cheese.
Repeat these layers once more and top with green chilies, the final layer of
tortillas and lastly with the remaining cheese. Bake 30 minutes or
microwave on high 10-15 minutes. Baking is HIGHLY preferable. Let cool
about 5 minutes before serving. Enjoy!

I used this recipe to put together my taco spice seasoning blend for this dish.

Tips: You may top this with freshly chopped tomatoes, shredded lettuce,
sliced avocado which I felt was not necessary at all it is just delish as it is!

Top Quality recipe! If you own a restaurant you can serve it with pride!

Recipe source: Titled: Aunt Rita’s Mexican Lasagna

Smoked Haddock Fish Pie Centered in a bed of cheesy mashed potato!

You will love this one! – A quick and Easy Fish Pie!                             

Total Calories of dish: 2,595                      Total weight of dish: 1960 g

 Servings: 4

Don’t forget to count calories you MUST weigh your portion of food!

I made this with haddock & it was very lovely. Just add no salt if using haddock as it is salty enough. I also used my own fermented sour milk (Maas / Amasi / Yoghurt) in place of milk which also compliments the dish very well. I poached my fish in the milk & butter until just done. Cooked my potatoes in the microwave (I used baby potatoes in jackets, skins intact. No salt added! They will not soften if you add salt), I removed fish & set aside. Added my cooked softened baby potatoes to the remaining poaching liquid (milk & butter) mashed it with a hand held pastry cutter, which does an excellent job (I couldn’t find my potato masher), then added my peas blending through . Pushed the mash up around edges of the wok, followed by adding my broken up pieces of fish to bottom of wok, then covering it all up with the mash, finishing off with grated cheese topping. Put a collar of a logik oven around the wok and added the head which fits the collar and browned the top while keeping the wok on a low heat. View my pix below & the original recipe here…

The only thing missing here is the flour. If you miss it, have a spoon of it on the side😉

Baked in a 5 liter electric wok using the element head of a FlavorWave Oven together with it’s extender ring which acts as an oven.

1000 grams potato
400 grams fish
200 grams frozen peas
160 grams mature cheddar cheese
80 grams butter
1 1/4 teaspoon salt (8 grams)
1/4 teaspoon ground black pepper (0.8 grams)
200 mls milk
1 1/2 teaspoon olive oil (8 ml)
Use any sort of fish you like – cod, coaley, smoked or unsmoked haddock, trout, salmon …
Preheat your oven to 180 degrees celsius / 350 F / Gas Mark 4. Place your fish in a dish greased lightly with olive oil. Add the milk. Peel your potatoes, put them in a saucepan and cover with water. Add a pinch of salt and bring to a boil. When the potatoes are boiling, put the fish into the oven. After 20 minutes, take the fish out and take the potatoes off the hob. Now turn up the heat of the oven to 220 celsius / 425 F / Gas Mark 7. Pour the water off the potatoes and mash with butter, salt, pepper and the milk you used for the fish. Grate the cheese. Mix the frozen peas and the mash with a fork – do not use too much force to keep the peas intact. Separate the fish into small chunks take off the skin. Spread the mash over the fish and put the grated cheese on top. Put your dish in the oven and leave it there for 20 minutes. If your oven doesn’t heat up evenly, turn the dish after 10 minutes. Take out – Serve and Enjoy!

South African Traditional Waterblommetjie Bredie or Mutton stew of water flowers - Hands down the best stew on the Planet!!

Both my daughter and I still agree after all these years!!

Waterblommetjie Bredie (Mutton stew of water flowers) This is hands down the best stew ever! Both my daughter and I still agree!
You won’t find a better stew than this in South Africa – Look out for these in your country as they do get exported!
Serves: 4 – 5

Waterblommetjie bredie (Stew) with pumpkin fritters and rice – This recipe comes from Pinterest and is not my own but exactly how it should look. These vegetables go very well with this dish.

Absolutely delicious for cold winter months! – They usually come into season around June – September and are exported in tins. – Waterblommetjies are indigenous to South Africa’s Western Cape province and grow on the vleis and shallow dams from the West Coast to the Boland.
Tip: As a rule of thumb I always use equal vegetables to meat (excluding potatoes and onions). I always add a whole potato at the beginning because this aids in the thickening of the gravy once done.
Keep it simple! – This is delish, plain and simple as it is! Please don’t change a thing!
You may use knuckles, lamb tails, neck, chump chops, best end lamb chops or ribs if fatty mutton is unavailable.
This recipe comes off the back of a tin, from which I’ve always made mine.
Note: If using fresh waterblommetjies, wash the waterblommetjies and allow them to soak in water for 30 minutes. Pre-cook them until fork tender and add them to pot 30 minutes before serving or to tenderize them (per 250 g) before cooking, soak them in a solution of 750 ml water to one vitamin C tablet. Rinse well and microwave or steam in a little water with plenty moisture, covered, until very fork tender and then follow recipe as for tinned waterblommetjies. I once used fresh waterblommetjies and they were very large and tough, which got me thinking that the tinned one’s which are smaller and tastier, could be the one’s they are packaging for export.

The label to look out for on these tins when in season Sept – Oct.

2 x 410 g (820 g) cans Riverside Waterblommetjies
500-700 g fatty mutton, (lambs tails, flank, shin or shoulder) cubed
15 ml oil
2 onions, chopped
Few drops of lemon juice or vinegar (Fresh lemon juice is by far preferable!)
5 – 10 m brown sugar (Optional)
Aromat to season or any seasoning of choice (Aromat is a South African seasoning)
Salt and white or black pepper, to taste
200 ml boiling water
1 – 2 potatoes, peeled and cubed

Inside of the label, of the Waterblommetjie tin is the recipe that I have always used. Keep it simple is the secret to a good waterblommetjie recipe!

Drain waterblommetjies, brown meat in oil, remove and reserve. Fry onions in pot until transparent. Add meat, flavourings and water. Simmer gently until meat is almost cooked. Add potatoes and waterblommetjies and simmer until meat is well cooked. Mash some of the potatoes to thicken the stew. Serve with fluffy white steamed rice. Enjoy!
Deborah Mawdsley
Waterblommetjies = Aponogeton distachyos. they should sell them there at nurseries in PE. It is indigenous to the E.Cape I believe?
Janeen Theresa Schubach
I wish! They grow in shallow water only around Western Cape and Boland. I’m sure we could grow them on ponds here but there is only 1 supplier it seems…/… and demand sadly doesn’t seem that great because supermarkets here are just not stocking it as before. Fruit ‘n Veg is the only place I have seen sometimes selling them fresh when in season. Perhaps Woolies too
Deborah Mawdsley
Grow them in your unused pool & make a killing selling them
Janeen Theresa Schubach
The water must be knee deep. I’d have to empty the water out Lol Waterblommetjies are harvested June
Riverside Farm Waterblommetjies's photo.
Riverside farm Waterblommetjies
Deborah Mawdsley
 I try avoid tinned food, toxins in the metal
Janeen Theresa Schubach
I always made mine from the tinned waterblommetjies. Loved those! If fresh, just pre-cook, until fork tender