Monthly Archives: March 2013
ORANGE CAKE
- 250g cake flour
- 3 teaspoons baking powder
- 200g caster sugar
- 125ml milk
- 125ml orange juice
- 125ml vegetable oil
- 3 eggs, beaten
- 1 ½ teaspoons grated orange zest
- 6 tablespoons butter, softened
- 250g icing sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- Preheat oven to 180C.
- Grease and flour two 20cm round cake tins.
- In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside.
- Sift flour and baking powder into a large bowl.
- Mix in sugar.
- Make a well in the centre and pour in the milk mixture.
- Stir until thoroughly combined.
- Divide cake mixture between the two prepared tins.
- Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool.
- Cream butter until smooth.
- Gradually beat in icing sugar.
- Beat until light and fluffy.
- Beat in 2 tablespoons orange juice to bring to spreading consistency.
- Stir in vanilla and 1 teaspoon orange zest.
- Spread over cooled cakes.
MINCED MEAT PIES
MINCE PIES
Fills about 40 – 50 pies
Ingredients:
1 tablespoon vegetable oil
1 large onion, finely chopped
500g lean minced meat, washed and drained
Salt and pepper to taste
3 cloves garlic, crushed
5 cloves
30g sago soaked in half a cup of water. (You may use more sago for a thicker texture filling, personally I don’t like using a lot of sago)
Water as needed
Puff pastry
METHOD:
Heat the oil in a medium frying pan over medium heat. Add onion and garlic and cook, for 2 minutes or until onion softens. Add the mince, cloves, salt and pepper and cook, stirring with a wooden spoon to break up any lumps. Cook for 10 minutes. Add water if required.
Meanwhile soak the sago in the water for approximately 15 minutes or until sago is transparent. Add to the mince and cook until combined and the mince have thickened. Remove from heat and set aside to cool.
Preheat oven to 200C. Cut circles from rolled out puff pastry sheets. Line mini muffin pans or use a flat baking tray with the circles. Spoon a teaspoon mince mixture into the centre of the pastry. Top each pie with another pastry circle and seal edges. Brush tops with beaten egg.
Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for minutes to cool.
COOK’s TIP:
Remove cloves before filling pastry cases.
You can freeze these pies for up to 1 month. Bake straight from frozen.
OATS & BANANA MUFFINS
Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.
OATS AND BANANA MUFFINS
Good for a healthy breakfast
Makes 12 muffins
In one bowl combine:
1 large egg
1 cup buttermilk
1 teaspoon vanilla essence
1/2 cup of porridge oats
2 mashed bananas
2 tablespoons vegetable oil
1/2 cup caster sugar
In another bowl, mix together:
1/2 cup of wholemeal flour
1 cup of cake flour
1 tsp of bicarbonate of soda
2 tsp of baking powder
Method:
Preheat the oven to 180C. Line a muffin tin with 12 muffin cases
OATS & BANANA MUFFINS
Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.
Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.
Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.
SPRINGROLLS
Vegetable Spring Rolls
Ingredients:
1 cup mixed vegetables, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc)
1 onion, sliced
1 teaspoon ginger & garlic paste
1 tablespoon soya sauce
1 chopped green chilli
Salt and pepper to taste
1 teaspoon oil
Method:
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chilli, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from fire and cool.
Filling and rolling:
Defrost the pastry to room temperature before separating the sheets.
Lay out one sheet; add about 2-3 tbsp (depending on the size of your spring roll sheets) of the vegetable filling towards one corner.
Fold in the end of the corner first and then both sides.
Once these ends are firmly placed, start rolling towards the other end until fully done.
Deep fry until golden brown.
Cook’s notes:
– Add cooked, shredded chicken pieces.
– You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste.
– Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes.
QUICK MINI PIZZAS
Quick mini pizzas (savouries)
Ingredients:
1 cup chicken fillet – cooked with green chillies, salt and 1 teaspoon ginger and garlic
1 cup grated cheese
1 green pepper – cubed
1 tomato – finely chopped
2 eggs – lightly beaten
5 tablespoons flour
2 tablespoons mayonnaise
2 tablespoons tomato sauce
salt and pepper to taste
1 cup sweet corn – optional
Ground green chillies to taste
Method:
Mix all ingredients well in a large dish.
Place in greased patty pans and bake at 180C till done – 10-15 minutes.
Sprinkle with origanum before baking
BREAD ROLLS
Rolls
Makes about 10, depending on the size.
Ingredients:
500g plain flour
½ teaspoon salt
1 packet instant yeast
2 tablespoons oil
2 tablespoons plain yoghurt
25g sugar
1 egg
½ – ¾ cup warm milk
Method:
In a large bowl add the flour, salt, sugar and yeast.
In a separate bowl mix the egg, oil and yoghurt. Add to the flour.
Add the milk and mix thoroughly.
Knead the dough until smooth and the dough no longer stick to your hands.
Cover the bowl with plastic and leave to rise in a warm place until double in size.
Knock the dough down to let the air come out.
Divide the dough into 10 and form into shapes.
Place in a baking tray dusted with flour. Leave to rise for 10 minutes.
Brush with beaten egg, sprinkle with sesame seeds (optional).
Bake in a preheated oven at 190C until light brown approx 25 – 30 minutes.
Tear & Share
I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!
Plaited Rolls
Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.
PASTA BAKE
PASTA BAKE
Pasta bake is such an easy dinner – try our pasta bake recipe to feed the kids a simple dinner.
KIDS LOVE THIS! Braise lean minced meat with 1 chopped onion, 1 teaspoon garlic, 3 cloves, pepper and salt to taste. The mince should be dry. Top with mashed potatoes and cooked spaghetti as a top layer. Sprinkle with nutmeg. Dot with blobs of butter. Heat through in the oven. Serve with a fresh salad.
EASY PEASY!!
STUFFED BUTTERNUT SQUASH
STUFFED BUTTERNUT SQUASH
Serves 4
Ingredients:
2 small butternut squashes
1 garlic clove, finely chopped
50g unsalted butter
Olive oil
75g walnuts, lightly toasted and very coarsely chopped
200g cheese of choice (blue cheese or feta cheese goes well with this), I used cheddar cheese
2 teaspoons chopped thyme (optional)
1 tablespoon runny honey
Salt and freshly ground black pepper
Method:
Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in a roasting dish, add the chopped garlic and a knob of butter to each cavity, brush with a little oil and season well. Place in an oven preheated to 190°C and bake for ¾-1 hour, until the flesh feels very tender when pierced with the tip of a knife.
Scoop the soft flesh and all the buttery, garlicky juices out into a bowl, leaving a 1cm thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh. Keep back a few pieces of walnut and a little of the cheese, then fold the remaining walnuts and cheese into the soft squash, along with the thyme and some more salt and pepper.
Spoon the filling back into the empty squash halves and scatter on the reserved cheese and walnuts. Finish with the merest trickle of honey, return the squash to the oven and bake for 15 minutes, or until the cheese is bubbling. Serve with a crisp green salad, thinly sliced ciabatta for a great starter.
STUFFED BUTTERNUT SQUASH
VETBROODTJIES FILLED WITH MINCE CURRY
Yield: 20
Ingredients:
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 1 cup, more if needed.
Oil for frying
Method:
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.
MINCE CURRY
500g lean steak mince
2 tbsp oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
5 cloves
5 allspices / pimento
3 tsp leaf masala / roasted masala / curry powder
1 heaped tsp turmeric
1 heaped tsp ground jeera
1 heaped tsp ground koljander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Dhanya/cilantro/fresh coriander
Method:
Wash and drain meat. Heat oil, add onions and whole spices, stir fry until onions are transparent. Add the remaining spices and simmer for 15 minutes. Add little bit of water as needed.
Add mince to sauce, stir to break the mince up. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Stir in a handful of freshly chopped dhanya, keep some aside for garnishing.
Serve warm with roti, rice, vetbroodtjies and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces or frozen mixed vegetables.
You may use beef, lamb or mutton mince according to your preference.
Add chopped green chillies if you like your curry hot.
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Shepherd’s Pie (Oond Frikkadel)
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 4.
Shepherd’s Pie, Cottage Pie, Oond Frikkadel
Ingredients:
500gr fat free minced meat
1 onion
1 small green pepper
1 tomato
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, crushed
1 slice slightly stale bread soaked in water
1 egg
salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Bake in a preheated oven for 30-40 minutes at 180C.
Top with mashed potatoes and sprinkle with grated nutmeg.
Grill in the oven until top is slightly browned.
Serve with yellow rice, steamed vegetables or fresh salad.
Yellow Rice
YELLOW RICE
Serves 4
Ingredients:
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
50g butter
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
Method:
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender yellow rice.
Perfect with bobotie, frikkadel, roast, etc…
Cape Malay Cooking & Other Delights - Salwaa Smith 
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