tag:blogger.com,1999:blog-12237388.post7659284183605267546..comments2023-04-27T08:05:05.015+00:00Comments on Zaphodikus Realm: Milk Tart and KoeksistersConrad Braamhttp://www.blogger.com/profile/14516128061510018135noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-12237388.post-85604006753700573282010-05-09T08:34:13.130+00:002010-05-09T08:34:13.130+00:00For some south african reminders and laffs hannyat...For some south african reminders and laffs <a href="http://darkraven79369.blogspot.com/2008/06/%7Channyathe-spirit-of-jealous-woman.html" rel="nofollow">hannyathe-spirit-of-jealous-woman</a> see this blog. Yes, there are koeksister and melktert pictures on the link.Conrad Braamhttps://www.blogger.com/profile/14516128061510018135noreply@blogger.comtag:blogger.com,1999:blog-12237388.post-48921666604392086172010-05-09T08:32:31.005+00:002010-05-09T08:32:31.005+00:00This comment has been removed by the author.Conrad Braamhttps://www.blogger.com/profile/14516128061510018135noreply@blogger.comtag:blogger.com,1999:blog-12237388.post-84292196403613594052009-12-19T21:14:09.489+00:002009-12-19T21:14:09.489+00:00OK, so this is the Afrikaans version, but if you g...OK, so this is the Afrikaans version, but if you google for the recipe title, you will find similar.<br />This koeksister recipe works better, and a tip I can give is to really wait until they are fried golden in the oil. If not, they are not crunchy, you want that little bit of crunch, if they do not cook right through, you get doughy... not good.<br /><br />Another tip, let them sit in the made up syrup. They will not get soggy if they lie in there for half an hour. They gotta soak up the sweetness. Then watch them disappear.Conrad Braamhttps://www.blogger.com/profile/14516128061510018135noreply@blogger.com