I tried a really delicious milk tart a few years back when I was visiting Capetown and was hooked!  This is one of those ubiquitous desserts in South Africa that’s served throughout the country, on all sorts of occasions and every cook has his or her own secrets.  Melktart (meaning, literally, milk tart…) is a tradition that came from the Dutch settlers in the country, a custard-based tart scented with cinnamon delivered in a flaky pastry crust.

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So, admittedly, I’ve been on a bit of a healthy kick lately – toting around awful looking bottles of green juice, trying to eat more raw foods and roughage, and avoiding alcohol (gasp!). A bit of a spring cleanse, if you will.  It’s been about two weeks (14 days, 11 hours and 33 minutes but who’s counting?), and I’m feeling pretty good.  For some reason, over the last few days, my sweet tooth has gone a bit haywire, so I decided to make something I crave pretty often…nutella!

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Earlier this week, I mentioned the St. Lucian version of salsa, souscaille, and this is an ingredient that’s sometimes included in it: seasoning peppers!  Such a practical name for these little guys as that is precisely what they do.  It’s true, they look a lot like the habanero or scotch bonnet pepper, and I had to do a double take when I first saw them. But these don’t even come close to the heat level of one of those peppers and truly season food with an incredible flavor.

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