Monthly Archives: July 2011

CHEESE SAMOSAS


Cheese samosa filling:

1 onion, finely chopped

1/2 cup cheese, grated

2 green chillies, finely chopped

1 teaspoon oil

Salt to taste (optional)

Oil for frying

 

Method:

Heat the oil in a pan.

Add chopped onions and fry till brown colour.

Add chopped chillies to it.

Fry for 3 – 4 minutes.

Let it cool for some time.

Add grated cheese and salt, if using, to the mixture.

Mix well and fill your samosas as usual.

3 CHEESE SAMOSA


3 Cheese Samosa

 

Ingredients:

½ cup mozzarella cheese, grated

½ cup processed cheese, grated

½ cup cottage cheese

1 teaspoon crushed red chillies

3 tablespoons fresh dhanya, chopped

 

Mix all the ingredients together, ready for filling your samosa leaves.  Fry as you normally would.

SAMOSAS


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Samosa strips:
500ml (2 cups) cake flour
3ml (1//2) teaspoon salt
190ml water
corn flour as needed for sprinkling
oil as needed for smearing

Method:
Sift flour and salt in a mixing bowl.
Add water and mix into a stiff dough.
Knead well, cover with a damp cloth and leave aside for 30 minutes.
Divide dough into 8 portions.
Roll out each portion to the size of a saucer.
Smear oil edge to edge onto 6 of the rolled-out pastry.
Sift corn flour lightly on each oiled pastry.
Make two stacks of pastry into a large disc. Roll out thinly.
Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries.
Place on tray and cover with a damp cloth.
Complete tossing the second lot in the same way.
Cut through stack with kitchen scissors or sharp knife to desired width.
Snip off the uneven ends to form an even pastry.

 

 

Chicken samosa filling
500g chicken mince or chicken breast chopped finely
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground koljana
2-3 teaspoons crushed chillies
salt to taste

Wash and drain mince. Brown the mince in a large pan until brown and dry. Remove from heat. Add the onions and spices and mix well. Fill approx 30 samosas

 

 

Potato and pea filling:
500g potatoes, peeled and cut into small cubes
1 onion, finely chopped
100g frozen peas
1 tsp whole jeera
1 tsp whole koljana
2 tsp crushed chillies
salt to taste

Braise onion until golden brown 5-10 minutes. Add whole jeera and koljana. Add the potatoes and cook until soft adding water if necessary. The mixture should be dry so keep stirring to ensure it does not burn. Add crushed chillies and salt. Lastly add the frozen peas and cook a further 5 minutes. Cool and fill samosa leaves.
Fills approx 20 samosas

 

 

Mutton Mince for Samoosas

Ingredients:
1kg mutton mince
4 large onions finely chopped and water squeezed out
2 tablespoon green chillies crushed
2 bunches dhanya cut finely

1 tsp salt
1 tablespoon ginger and garlic
1/2 tsp turmeric
1/2 tsp coarse black pepper

Wash and drain mince. Put in a pot in the stove on medium heat. Cook for 5 minutes. Now add in ginger and garlic, salt, turmeric and pepper. Cook for a further 20 minutes stirring now and then and breaking lumps. When mince is cooked remove from heat, the mince should be dry. Add onions, chillies and dhanya to this. Your mince is now ready.

 

 

 

DALTJIES


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Daltjies

 

Ingredients:

250ml pea/chana flour

30ml cake flour

1 small onion, grated

1 small potato, grated

1 teaspoon jeera

1 teaspoon koljander (coriander)

½ teaspoon salt

½ teaspoon turmeric

1 level teaspoon baking powder

2 teaspoons crushed dried red chillies

1 cup chopped spinach

100ml water to mix

Oil for deep frying

 

Method:

 

Add the flours, jeera, koljander, salt, turmeric, baking powder and dried chillies into a mixing bowl.

Add the grated onion, potato, chopped spinach and enough water to make a stiff mixture. Heat the oil until moderately hot. Do not over heat the oil as the daltjie will brown too quickly and the inside will not have cooked completely. Drop spoonfuls into the hot oil, fry for approximately 3 minutes turning all the time. Drain on absorbent kitchen towels, serve warm with chutney.

 

Halfmoons


Salwaa’s Halfmoons

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
Makes 40
2½ cups boiling water
60g butter
Pinch salt
2 cups cake flour
Bread crumbs or crushed cornflakes
Milk or whisk egg for dipping

Method:
In a large saucepan bring to the boil water, butter and salt.

Remove from heat, add flour and mix with a spoon until dough forms into a ball of dough.


Roll out hot pastry thinly and cut into circles using a round cookie cutter.


Put a teaspoon filling of choice in half of the circle*** here I used left over quiche filling ⤵️


Fold pastry over with filling inside to form a half moon, using a fork to seal the edges.


Transfer onto a tray and leave to set in the fridge for 30 minutes.

Dip the half moons in milk or egg.


Roll in bread crumbs or crushed cornflakes


Fry in moderately hot oil until golden brown.

****Filling****
Chicken or Steak Filling
Ingredients:
500g chicken breast, fillet and cubed (or steak cubed)
2 medium onions, chopped
1/2 cup frozen sweet corn
1/2 cup chopped green peppers
Salt to taste
1/2 teaspoon crushed red chillies
1/2 teaspoon jeera/cumin powder
1 teaspoon garlic paste
1/2 teaspoon ginger paste

Whites Suace For Filling
1 cup milk
1 tablespoon maizena/cornstarch
Salt and pepper to taste

Method:
Make filling by placing cubed chicken, onions, green peppers and corn in a pot. Add spices and cook till all moisture is evaporated.
Make sauce by mixing milk and maizena and boiling till thick add salt and pepper to taste. Now add to the filling and combine. Let cool then add some chopped dhanya.

Shop online at http://www.capemalaycookingdelights.com/shop

BRIOCHE BUNS


No-knead brioche buns

Ideal for Suhoor

Mix up these breakfast treats the night before, then all you have to do is bake and eat them warm from the oven

 

Makes 12

Preparation: 10 minutes

Cooking time: 20 minutes plus overnight proving

 

Ingredients:

200g butter, very soft

2 tablespoon caster sugar

3 eggs, plus 1 beaten for glazing the next day

500g strong white bread flour

½ teaspoon yeast

1 teaspoon salt

200ml whole milk

 

Method:

Mix the butter, sugar and eggs in a large bowl – they’ll look a mess rather than coming together nicely. Add the flour, yeast and salt and pour on the milk. Stir the mixture to make a sticky dough (use you hands if you prefer), cover the bowl and leave somewhere cool for the whole day or overnight.

Heat the oven to 190C. Butter a 12-hole muffin or bun tin. Pull off lumps of dough  (flour your hands if it’s sticky) and form into a ball. Drop into one of the holes and repeat. Brush the tops with egg and bake for 20 minutes, or until golden and cooked through.

Cook’s Tip

THREE THINGS TO ADD TO BRIOCHE DOUGH

1. Push a plain chocolate button into the centre of each roll and smooth the dough over before baking.
2. Leave out the sugar, add a pinch of paprika to the flour and sprinkle the tops with grated parmesan before baking.
3. Add grated lemon zest to the dough and don’t brush with egg. Instead, once cooked, brush the tops of the rolls with lemon juice mixed with golden caster sugar.

 

TOMATO BAKED EGGS


Tomato baked eggs

Serves 4

Cooking Time: 1 hour includes 45-50 minutes in the oven

Ingredients

900g ripe vine tomatoes

3 garlic cloves

3 tablespoons olive oil

4 large free range eggs

2 tablespoons chopped parsley

 

Method:

Preheat the oven to fan 180C. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 liter ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.

Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.

Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

 

 

ONE PAN BREAKFAST


One pan breakfast

Ideal for Suhoor

Serves 4

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients:

4 sausages, chopped

140g button mushrooms

6 eggs, beaten

8 cherry tomatoes, halved

Handful grated cheese (optional)

1 tablespoon snipped chives

Method:

Heat the grill to high.

Heat a medium non-stick frying pan suitable to go in the oven, add the sausages and fry for 3 minutes. Tip in the mushrooms and continue to cook for a further 3-5 minutes. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 minutes over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 minutes until set. Cut into wedges and serve with your favourite sauces.

SPINACH OMELETTE


Spinach Omelette

Ideal for Suhoor

Serves 4

Ingredients:

200g bag spinach leaves

2 dessert spoons olive oil

1 small onion, finely sliced

1 large potato, peeled and finely sliced

5 eggs

Method:

Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

Halfmoons


Salwaa’s Halfmoons

Salwaa Smith – Cape Malay Cooking & Other Delights​

From My Kitchen To Yours – keeping our heritage alive!

Halfmoons

Ingredients:
Makes 40
2 ½ cups boiling water
60g butter
Pinch salt
2 cups cake flour
Bread crumbs or crushed cornflakes
Milk for dipping

Method:
In a large saucepan bring to the boil water, butter and salt. Remove from heat, add flour and mix with a spoon until dough forms into a ball of dough.
Roll out hot pastry thinly and cut into circles using a round cookie cutter.
Put filling of choice in half of the circle***
Fold pastry over with filling inside to form a half moon, using a fork to seal the edges.
Transfer onto a tray and leave to set in the fridge for 30 minutes.
Dip the half moons in milk
Roll in bread crumbs or crushed cornflakes
Fry in moderately hot oil until golden brown.

****Filling****
Chicken or Steak Filling
Ingredients:
500g chicken breast, fillet and cubed (or steak cubed)
2 medium onions, chopped
1/2 cup frozen sweet corn
1/2 cup chopped green peppers
Salt to taste
1/2 teaspoon crushed red chillies
1/2 teaspoon jeera/cumin powder
1 teaspoon garlic paste
1/2 teaspoon ginger paste

Whites Suace For Filling
1 cup milk
1 tablespoon maizena/cornstarch
Salt and pepper to taste

Method:
Make filling by placing cubed chicken, onions, green peppers and corn in a pot. Add spices and cook till all moisture is evaporated.
Make sauce by mixing milk and maizena and boiling till thick add salt and pepper to taste. Now add to the filling and combine. Let cool then add some chopped dhanya.

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