Monthly Archives: August 2015

Kolwyntjies


Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith

Kolwyntjies (korrewyntjies, cupcakes)

Kolwyntjies (korrewyntjies, cupcakes)

Nowadays kolwyntjies are better known as cupcakes, kolwyntjies were baked for special occasion topped with a spread of icing and topped with hundreds and thousands or eaten plain.

Shukran / tramekasie / thank you Grandma Soraya for the recipe 😉

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Creating memories, today my granddaughters helped me baked kolwyntjies!

Maryam & Thanaa
May Allah bless them always, Ameen

Phototastic-2015-08-20-19-41-38

 

 

Makes 24

Ingredients:

100g softened butter

3 Tbsp cooking oil

1 cup sugar

3 large eggs

2 cups self-raising flour, sifted

1 tsp baking powder

3/4 cup warm milk

1 tsp vanilla essence

 

Method:

Using a large mixing bowl cream the butter, oil and sugar together. Mix in the eggs one at a time.

Fold in the self-raising flour, baking powder, milk and vanilla essence.

Pour the mixture into 24 cupcake cases or into 2 well-greased (grease with butter and dust with flour) muffin tins.

Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes.

Cool on a wire rack completely before decorating.

Kolwyntjies

Kolwyntjies

 

Frosting:

1 ¼ cup icing sugar

2 Tbsp butter

3 tsp hot water

Food colouring as desired

Mix all the ingredients together. Divide into small bowls and add the food colouring. Spread a spoonful over the cakes, sprinkle with hundreds and thousands and top with a sweet, chocolate or candy.

Kolwyntjies nowadays known as Cupcakes :)

Kolwyntjies nowadays known as Cupcakes 🙂

© Cape Malay Cooking & Other Delights

 

Cappuccino Bar Slices


Cappuccino Bar Slices – Cape Malay Cooking & Other Delights – Salwaa Smith

Chocolate meets coffee – the perfect combination for this delectable chocolate cake variation. Tray baked and cut into slices. Enjoy a slice with your favourite coffee.

Chocolate Meets Coffee

   Chocolate Meets Coffee

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Ingredients

225gr softened butter

1 cup sugar

4 large eggs

1 ¾ cup self-raising flour

1 tsp cocoa powder

1 tsp baking powder

3 Tbsp instant coffee dissolved in 3 Tbsp hot water

 

Topping

100ml double cream

200gr white chocolate

1 tsp butter

#capemalaycooking

Method

Preheat your oven at 180°C

 

Cream the butter and sugar together in a bowl till light and fluffy using electric beater. Then add the eggs and mix till all combined, sift the flour, baking powder, cocoa powder and mix till the cake mixture is smooth .Lastly mix the coffee mixture well into the cake mixture. Grease and line baking paper in a 28 x 18cm baking tin and pour your cake mixture evenly in your prepared baking tin.

Bake for the cake for 30 minutes or till the cake has risen and firm to touch.

 

Allow the cake to cool in the tin for 10 minutes once baked and then turn onto a cooling rack to cool completely.

 

Prepare the topping on the stove in a small sauce pan by adding all the topping ingredients on a low heat, ensuring the mixture does not boil or burn. When the chocolate starts to melt turn the heat off and mix till it’s all combined and silky smooth.  Allow the topping to cool and then spread over your cooled cake.

 

Slice into 18-20 bars depending on your desirable serving size.

Enjoy 🙂

© Cape Malay Cooking & Other Delights

 

Patterned Swiss Roll


Patterned Swiss roll – my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc…

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

1

Use any pattern for your design

2

Place baking paper over your design

3

Coloured batter used for this design

4

Completed pattern – freeze until hard

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 tbsp cake flour, sifted

½ tsp vanilla essence

 ½ tsp cream of tartar
Prepare a wet towel to use once the Swiss roll has been baked.
Wet a kitchen towel

Wet a kitchen towel

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created
Once its all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter
Swiss Roll Batter

Swiss Roll Batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined
Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern
Pour the batter on top of the frozen design

Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes
Remove the cake from the oven, trim the edges whilst in the pan still
Trim the edges

Trim the edges

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down
Flip the Swiss Roll onto the wet towel

Flip the Swiss Roll onto the wet towel

Roll it up and allow to cool
Roll it in the towel

Roll it in the towel

Unfold when cool and fill as desired and re-roll

11

12

Filled with cream, multi colour heart design

14

Multi colour dots design

16

Filled with strawberries & cream

Patterned Swiss Roll

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

Food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 Tbsp cake flour, sifted

½ tsp vanilla essence

½ tsp cream of tartar

Prepare a wet towel to use once the Swiss roll has been baked.

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created

Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined

Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern

Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes

Remove the cake from the oven, trim the edges whilst in the pan still

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down

Roll it up and allow to cool

Unfold when cool and fill as desired and re-roll.

© Cape Malay Cooking & Other Delights

15

Akhni To Serve 100 People


Chicken Akhni To Serve 100 People – Cape Malay Cooking & Other Delights – Salwaa Smith
Akhni For 100 People

Akhni For 100 People

15 kg chicken, cleaned, skin removed if preferred
7kg good quality basmati rice
7 – 10kg potatoes, peeled and leave whole
4 kg onions, peeled and finely chopped
500g butter
24 cardamoms
24 stick cinnamons
24 all spice
24 cloves
10 dessertspoons leaf/roasted masala
10 teaspoons Packo masala
10 level dessertspoons turmeric/borrie
8 dessertspoons jeera/cumin
6 dessertspoons koljana/coriander
4 dessertspoons chilli powder (optional)
About 10cm ginger, peeled and grated/liquised
5 tablespoons crushed garlic
400g salt
2 bunched dhanya, chopped

Soak the rice in boiling water to cover.
Heat a 60l pot over medium heat.
Add the butter, cardamoms, stick cinnamon, cloves and allspice.
Once the butter is melted and the pot is warm add the chopped onions.
Braise until golden brown.
Add the chicken, cook for about 15 minutes until the chicken is a quarter cooked.
Add water as required. The sauce should be nice and thick.
Adjust the temperature if necessary.

Add the potatoes and the rest of the spices. Stir
Rinse the rice and add it to the chicken and potatoes.
Add about 10 litres of hot water on top of the rice as well as well as the salt.
Turn the heat up to high.
As soon as the rice comes up to the top (approximately 15 minutes or so) add the chopped dhanya and turn the heat to low.
Leave to steam, covered, until most of the water has evaporated, (approximately 30 minutes or so) then turn the heat off completely. The cooking process will continue and the rest of the water will evaporated. Leave to rest for another 40 – 60 minutes. Use a large spoon or fork to fluff up the rice before serving. Use a side plate or large dishing spoon and dish by inserting the spoon or plate down into the food to ensure you get all the flavours from the pot.Cook’s tip:
I used paddy basmati rice
I used dessertspoons and tablespoons to measure the ingredients.
You may use between 7 & 10kg potatoes depending if you like more potatoes in your food.
Try to use similar size potatoes.
Cut the bigger chicken pieces in half to ensure even cooking of the chicken.
Do not overcook the chicken as it will result in the chicken breaking off the bone and cooking away.
Use the same process for lamb or mutton akhni. You will need 18kg meat pieces. Adjust the cooking time to the cut of meat you using. Lamb cooks quicker than mutton.


Serve with atchar, dhai or tomato and onion salad.

Recipe for dhai / yoghurt sauce
© Cape Malay Cooking

 

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