Yearly Archives: 2015
Fruit Mince Pies
Fruit Mince Pies – Salwaa Smith – Cape Malay Cooking & Other Delights
A mixed fruit mince pie is a fruit-based spicy mincemeat sweet pie of Middle Eastern origin that is traditionally served during the Christmas season. However, the pies themselves are a British invention.
Mince pie ingredients can be traced back to the 13th century. Returning crusaders brought with them Middle Eastern recipes that contained meats, fruits and spices. As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased.
Treat your family with my homemade mincemeat recipe. For the base I used my milk tart base recipe. Makes 18 mince pies or 1 large tart and 6 small pies.
Mincemeat filling:
3 medium red apples
5og butter
2 cups mixed fruit mixture
½ cup soft brown sugar
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 Tbsp almond flakes
½ tsp mixed spice
Peel, core and dice the apples into small pieces. Add all the ingredients into a deep saucepan Bring to the boil, then simmer over low to medium heat. Cook for 30 minutes, stirring often. Cool completely before using.
Short bread base for the mince pies:
1 large egg
125g butter/margarine
¼ cup cooking oil
¾ cup sugar
2 cups self-raising flour
1 cup cake flour
1 tsp vanilla essence
l level tsp baking powder
Castor and icing sugar for sprinkling
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.
Roll out the pastry to 3mm thick. Using a round cutter, cut out 18 bases and place them into muffin trays. Put 1 heaped tablespoon mincemeat mixture into each. Re-roll out the pastry, use a star cookie cutter to cut out 18 star and press them lightly on top of the mincemeat to form a seal.
Sprinkle with caster sugar. Bake mince pies for 15-20 mins in a preheated oven at 180 degrees Celsius (fan) until golden brown. Leave to cool before taking them from the muffin trays and dusting with icing sugar. Serve and enjoy 🙂
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Microwave Coffee Cake
Microwave Coffee Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
I’ve adapted my microwave chocolate cake recipe into a coffee cake. This cake is so soft and delicious, you’ll never say it was made in the microwave.
Microwave Coffee Cake
Ingredients:
2 – 3 Tbsp coffee granules (depending on the strength of the coffee)
Pinch of salt
1 cup water, heated for 1 minute in microwave
1/4 cup vegetable oil
2 large eggs
1 tsp caramel essence
1 cup cake flour
1 cup sugar
4 tsps baking powder
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Method:
Grease a round micro-wave proof dish, line bottom with wax paper.
Heat 1 cup water in a small bowl in the microwave for 1 minute, stir in coffee granules.
Add the oil, eggs, caramel essence and mix until well blended.
In a separate bowl combine the flour, sugar, baking powder and salt.
Add the coffee mixture to the flour and whisk until batter is smooth and well blended.
Pour the batter into prepared dish.
Microwave on high 7 – 8 minutes on medium high.
Some moist spots may remain but will disappear on standing.
Let the cake stand for 5 minutes, invert onto serving plate.
Peel off wax wrap, cool.
Pour white ganache over the cake and enjoy.
To make the ganache:
100g white chocolate (I used Nestle)
2 ½ Tbsp fresh cream
Heat the cream in the microwave add the chopped chocolate. Stir to dissolve. Pour the ganache over the cake. Let the ganache stand for a bit if it’s too runny.
© Cape Malay Cooking & Other Delights
Stuffed Whole Chicken
Stuffed Whole Chicken – Cape Malay Cooking & Other Delights – Salwaa Smith
Easy and delicious stuffed chicken to make as an alternative to Sunday roast using everyday ingredients. Tasty, soft and juicy chicken serve on a bed of fresh salad or with roast vegetables in season.
Stuffed Chicken
Ingredients:
1.5kg – 2kg fresh whole chicken, skin on
1 small onion
1 each small red, green and yellow peppers
1 medium carrot
1 small lemon
6 cloves garlic
3 – 4 Tbsp lemon and herb BBQ spice
Juice of 1 lemon
1 Tbsp olive oil for drizzling
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Method:
Clean, trim and wash the chicken making sure the cavities inside the chicken are cleaned. Do make sure you leave the chicken whole and leave the skin on to retain its natural juices.
Peel the onion, garlic and carrot. Slice all the vegetables as well as the lemon into small cubes, leaving the garlic whole.
Rub the whole chicken inside and out with the BBQ spice. Taste the BBQ spice first as normally it will have added salt. Stuff the vegetables and the lemon pieces inside the chicken.
Secure the chicken legs with toothpicks or kitchen string to ensure the stuffing stay inside. Place the chicken in a deep roasting dish. Cover securely with foil. Cook in a preheated oven at 200 degrees Celsius for about an hour.
Remove foil. Baste the chicken with the pan juice, lemon juice and drizzle the olive oil over the chicken. Return to the oven and roast a further 30 minutes at 220 degrees Celsius until the chicken is golden brown and the juices run clear.
Leave to rest for 10 minutes before serving. Use a carving knife and fork to cut into slices.
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© Cape Malay Cooking & Other Delights
Triems / Madeira Cake
Triems – Cape Malay Cooking & Other Delights – Salwaa Smith
(Plain Loaf Cake)
Not all cakes needs strawberries or cream to enjoy. This plain loaf is very delicious and very popular amongst the Cape Malays. This loaf cake is usually served at large gatherings and is often included in a barakat (gift of food or cakes) at a gadat or thikr gathering. It’s usually made in loaf tins and sliced into thin slices. Triem is the Cape Malay version of a Madeira loaf.
Triems / Madeira Loaf
Makes 2 loafs
Ingredients:
125g soft butter or margarine
1/2 cup sunflower oil
1 cup white sugar
6 large eggs
4 cups self raising flour
1 tsp baking powder
1/2 cup milk
Extra butter for greasing (approx. 2 tablespoons)
Method:
Preheat your oven to 180 degrees Celsius. Grease 2 loaf tins well with the extra butter and sprinkle with flour.
In a large mixing bowl add the butter, sugar, oil and eggs. Whisk until creamy using an electric beater, about 5 – 10 minutes.
Add the flour , baking powder and milk. Whisk until all the ingredients have incorporated. Divide evenly between the 2 loaf tins. Bake at 180C for 30 minutes or until a skewer inserted in the middle of the cake comes out dry. Cool 5 minutes in the loaf tins before removing from the tins, leave to cool completely before cutting.
©Cape Malay Cooking & Other Delights
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Add 1 of the following for variation
– 1 tsp fine cardamom powder, or
– 1 tsp vanilla essence and 1/2 cup dessicated coconut, or
– 1 Tbsp fine aniseed powder
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Chocolate Fudge
As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉
Makes approximately 60 pieces of soft chocolate fudge.
Chocolate Fudge
Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
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Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.
Homemade Chocolate Fudge
Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
Click here for details of where to purchase the Cape Malay & Other Delights Cookbook
Homemade Fudge
Homemade Fudge
Here is an easy recipe for fudge. Get all you ingredients / equipment ready beforehand and make sure you won’t be disturbed for 30 – 45 minutes whilst making this fudge as it needs your constant attention. These fudge are perfect for gifting.
Ingredients:
2 1/2 cups white sugar
4 Tbsp butter
1 tsp vanilla essence
1 can condensed milk (497g)
1/4 cup cold water
Method:
Place all the ingredients in a heavy bottom saucepan. Melt on a low heat, stirring constantly until the mixture begins to boil. Turn up the heat slightly, low – medium, and allow the mixture to cook for 10 minutes, still stirring all the time to prevent it from burning. It will burn very quickly if the heat is too high. Remove the mixture tone it urns to a light caramel colour. Beat until thick. Pour into a square baking tin lined with greaseproof paper or silicone moulds. Allow to cool completely before cutting into squares or removing it from the silicone moulds. Serve plain or decorate with melted chocolate. Store in an airtight container. Makes 64 when made in the moulds.
Cook’s tip:
To make caramel fudge substitute the vanilla essence with caramel essence and the condensed milk with caramel.
Homemade Fudge
© Cape Malay Cooking & Other Delights
Chocolate Cake
This is my favourite go to recipe when making a chocolate cake. It is so easy to make, very versatile, taste good and can be decorated as simply or elaborately as you wish. This recipe makes a 20cm two layer round cake and can be doubled if a larger cake is required. Taste good with plain butter cream, whipped fresh cream, ganache or just about any frosting.
Ingredients:
3 large eggs, separated
3/4 cup sugar
1/2 cup water
1/2 cup oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approximately 15-20 minutes. Decorate with cream, butter cream, icing sugar, etc…
How To Make Ganache
200g good-quality dark chocolate , about 60% cocoa solids
284ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring over cakes as a glaze.
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© Cape Malay Cooking & Other Delights
Pavlova
Pavlova – Cape Malay Cooking & Other Delights – Salwaa Smith
This pavlova is the perfect ending to a delicious lunch or dinner party on a hot summer’s day. Make in advance, the pavlova base can be kept in an airtight container for up to one week. Perfect when you have lots of food to prepare 🙂 Makes one large pavlova
Single Pavlova
Ingredients:
4 extra large egg whites
1 cup castor sugar
1 tsp vinegar or lemon juice
Maizena for dusting
Method:
Preheat oven to 120 degrees Celsius. Line a baking tray with greaseproof paper cut into a circle as big as a large dinner plate. Dust the greaseproof paper with a little maizena.
Using a clean, dry mixing bowl beat the eggs until stiff. Gradually add the castor sugar and keep on mixing until all the castor sugar has been added and the texture is glossy. Gently fold in the lemon juice or vinegar. Spread the mixture onto the circle of greaseproof paper.
Bake in a preheated oven at 120 degrees Celsius for 1 hour, turn the oven off and leave to cool completely inside the oven.
Decorate with whipped fresh cream and fruit of choice.
Or mascarpone cream, recipe below
To Make Mascarpone Cream
1 cup mascarpone cheese
1&1/2 cups fresh cream
1/4 cup castor sugar
1 tsp vanilla essence
© Cape Malay Cooking & Other Delights
Double Pavlova
Mini Pavlova
Oven Grilled Mackerel Fillets
A quick and easy fish dish to prepare that will have you licking your lips and fingers. Use any fish of choice instead of the mackerel.
Mackerel with lemon, onion and chilli slices
Serves 4
4 mackerel fillets
Sprinkle with salt and freshly grind black pepper to taste
Add slices of onion, lemon, red and green chillies
Dot with garlic and herb butter
Grill in a preheated oven on medium to high for 15 – 20 minutes. Serve with fresh garden salad and/or lemon fried rice.
Served With Lemon Fried Rice
© Cape Malay Cooking & Other Delights
Sponge Flan
Sponge Flan – Cape Malay Cooking & Other Delights – Salwaa Smith
It is Summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Preheat the oven to 180 degrees Celsius.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes at 180 degrees Celsius.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
Sponge Flan
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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