Melkkos

This is another traditional Afrikaans recipe. The name literally translates as 'milk food', but there is no satisfactory English equivalent.

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 eggs
250ml 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 flour
30ml 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.