Monthly Archives: June 2011

Mini Cheese Bread

Mini Cheesy Breads, serve as a side at your next braai (BBQ)

2 cups self-raising flour
Pinch salt
1 tsp freshly ground black pepper
2 red onions, finely chopped
½ cup chopped parsley
½ cup chopped chives
250g creamed cottage cheese
1 large egg
3 tsp wholegrain mustard
150-180ml milk

Combine flour, salt, pepper, half of the onions, and half of the herbs in a bowl.
Combine cheese, egg and mustard and stir into dry ingredients with enough milk to make a soft but not too sticky dough. Turn onto floured surface and divide dough into 4.
Shape into oval shapes and coat each bread in remaining chopped onion and herbs. Place on a greased baking sheet and bake at 180C for 25 – 30 minutes, or until a skewer comes out clean when inserted.



1013083_560622027310062_1467834703_nWelcome to the sparkling new Cape Malay Cooking blog. Following my successful launch on Facebook in February 2011, the need for a blog like this became apparent. I’m looking forward to sharing popular Cape Malay recipes with you as well as finding answers to your cookery queries. My goal and hope is to teach people that that they can be an excellent cook with little effort.

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Cape Malay Cuisine

The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques.

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