Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 10

MAKES 3 PORTIONS

Free of:	W	G	Ma	E	Mi	L	So	C+P
•	•	•	•	(•)	(•)	(•)	•

Nutritional analysis per portion (±175-200 ml):
737 kJ	30,7 g CHO	5,5 g protein	3,3 g fat
1,0 g MUFA	0,1 g PUFA	2,2 g SF	0,2 g fibre

65 g tapioca

100 ml boiling water

500 ml low-fat milk

1 cinnamon stick

10 ml sugar

a pinch of salt

2,5 ml vanilla essence (optional, it may contain tartrazine and caramel)

1.Soak the tapioca for 30 minutes in the boiling water.

2.Bring the milk and cinnamon stick to the boil and stir in the soaked tapioca and any remaining soaking water. Reheat the mixture and boil for 5 minutes while stirring, to prevent scorching, until the tapioca is translucent and the milk has thickened. Remove the cinnamon stick and stir the sugar, salt and essence into the cooked mixture.

3.Serve the melkkos with cinnamon sugar.

Will it keep?

This “melkkos” tastes best when it is freshly prepared, but it can be refrigerated for up to 24 hours. Freezing is not recommended.

SUGGESTIONS AND VARIATIONS•“Melkkos” with sago: Replace the tapioca with the same quantity of sago.•Replace the milk with lactose-free milk, such as Parmalat EasyGest, then the dish is lactose free but not milk free.•Replace the milk with soya milk, then the dish is milk and lactose free but not soya free.•Replace the milk with coconut milk or rice milk, then the dish is milk and lactose free.