Monthly Archives: October 2015

Lemon Meringue


Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith

Lemon Meringue

Lemon Meringue

This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.

Lemon Meringue2

Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted

Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks

Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar

Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.

Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.

Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours  before serving.

Lemon Meringue

Lemon Meringue

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© Cape Malay Cooking & Other Delights

Yoghurt Cake


Yoghurt Cake – Cape Malay Cooking & Other Delights – Salwaa Smith

Use any flavour yoghurt to make this easy, quick and delicious cake for afternoon tea. Dust with icing sugar and enjoy with a warm or cold beverage.

Strawberry Yoghurt Cake

Strawberry Yoghurt Cake

Ingredients:

3 large eggs

½ cup cooking oil

1 cup white sugar

1 tsp vanilla essence

1 ½ cup self-raising flour

½ cup yoghurt (any flavour)

Icing sugar for dusting

Yoghurt Cake Made In a Bundt Cake & Dusted With Icing Sugar

Yoghurt Cake Dusted With Icing Sugar

Method:

Preheat the oven to 180 degrees Celsius. Grease a Bundt tin or a 22cm round baking tin. Using a medium mixing bowl, whisk together the eggs, oil and sugar until the sugar has dissolved and the mixture is light and creamy. Add the vanilla essence and mix in the flour. Fold in the yoghurt and pour the batter into the prepared tin. Bake at 180 degrees Celsius for approximately 30 minutes or until a skewer inserted comes out clean. Leave to cool 5 minutes in the tin before turning out on a wired rack to cool completely. Dust with icing sugar.

© Cape Malay Cooking & Other Delights

Yoghurt Cake Served With Strawberries

Yoghurt Cake Served With Strawberries

 

Yoghurt Cake5

Yoghurt Cake Made In A Round Cake Tin

Yoghurt Cake Made In A Round Cake Tin

Click here for details of where to purchase the new Cape Malay & Other Delights Cookbook by Salwaa Smith

Fig Jam / Preserve


Fig Jam / Preserve – Cape Malay Cooking & Other Delights – Salwaa Smith

Fig Jam

Fig Jam

A very easy, no fuss recipe to make wholesome homemade fig jam. No preservatives, you won’t need any anyway, this jam is so good it will be gone in no time. Makes a great gift as well.

Ingredients:
1 kg ripe figs, trimmed and chopped into small pieces
2 cups sugar
2 cinnamon sticks
Rind and juice of 1 large lemon

Method:
Place all the ingredients in a deep stainless steel pot, cover and stand overnight at room temperature. The following day cook over low heat and stir to dissolve the sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 35 – 40 minutes or until thick and sticky. Mash figs gently to break up a little. Remove the cinnamon sticks and lemon rind, cool slightly. Seal in sterilised jars. Store for up to 2 months.
© Cape Malay Cooking & Other Delights

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Gheema / Beef Curry


Gheema / Beef Curry – Cape Malay Cooking & Other Delights, Salwaa Smith

Boneless beef cut into small cubes made into a curry and served with roti or white rice. Curry is almost always accompanied with atchar or sambals.

Gheema Curry

Gheema Curry

Ingredients:
3 onions finely chopped
2 ripe tomatoes grated
1/2 green and red pepper finely chopped
2 tsp garlic grated
2 tsp ginger grated
3 green chillies slit
3 bay leaves
3 pieces stick cinnamon
7 cardamom pods
5 allspice
10 curry leaves
2 tsp tomatoe paste
2 tbsp vegetable oil
1 kg beef steak cut in small pieces
2 tbsp leaf masala / roasted masala
2 tsp salt or to taste
2 tsp tumeric
1 1/2 tsp whole coriander seeds
1 1/2 tsp cumin seeds
1 tsp whole fennel / bariship seeds
Few potatoes (optional), peeled and cut into quarters

Method

Braise chopped onion in oil until transparent or slightly brown
Add garlic, ginger, green, red pepper and braised a further 5 minutes stirring occasionally.
Add cardamom, allspice, stick cinnamon and bay leaves.
In another hot pan take all the whole spices, fennel, cumin and coriander and warm it in the pan for about 1-2 minutes take care not to burn these spices. Make it semi fine in a mortar and pestle and put aside. The aroma is beautiful.
Braise for a further 5 minutes then add salt and all the spices.
Add beef steak and cook for about 45 minutes until beefsteak are soft and tender adding little bit of water at a time.
Now add tomatoes and tomatoe paste as well as curry leaves give the pot a vigorous stir then add potatoes and cook until potatoes soft not forgetting to add little of water as needed and stir occasionally.

Serve with roti, white rice or flat bread or naan bread.

Click here for details of where to buy the Cape Malay & Other Delights Cookbook by Salwaa Smith
Enjoy

Pear and Chocolate Pudding


Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith

Pear & Chocolate Pudding

Pear & Chocolate Pudding

This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.

 

Ingredients:

3 large eggs

¾ cup sugar

½ cup juice of the canned pears

½ cup vegetable oil

2 tsps baking powder

¼ cup cocoa powder

1 tsp cinnamon powder

1 cup cake flour

2 (410g) tins canned pear halves

Butter for greasing

 

Method:

Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.

Arrange the pear halves in a greased oven proof dish

Arrange the pear halves in a greased oven proof dish

 

Pour the chocolate mixture over the pears

Pour the chocolate mixture over the pears

Chocolate sauce

100g good-quality dark chocolate

1 Tbsp butter

½ cup fresh cream

1 Tbsp sugar

Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.

Serve with chocolate sauce

Serve with chocolate sauce

Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream

 

Pear & Chocolate Pudding

Pear & Chocolate Pudding

Click here for details of where to purchase the new Cape Malay & Other Delights Cookbook by Salwaa Smith

© Cape Malay Cooking & Other Delights

Pampoen Bredie (Pumpkin Stew)


Stew or bredie as it is known in South Africa usually consists of mutton or lamb pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.

 

1 Tbsp vegetable oil

1 large onion, chopped

600g mutton or lamb pieces

1kg pumpkin, peeled and cubed

3 stick cinnamons

½ crushed dried red chillies

1-2 green chillies

1 tsp salt

1 Tbsp sugar (optional)

Water as needed

 

Heat oil in a large saucepan and braise onions un­til golden brown, 5-10. Add washed and drained meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough wa­ter; simmer until meat is nearly tender, 15 – 20 minutes. Add pumpkin and simmer until pumpkin is soft and mushy about 15 minutes. Add sugar, stirring gently to dissolve. Serves 6

 

Pumpkin2

Click here for details of where to buy the new Cape Malay & Other Delights Cookbook

Saucy Tiger Prawns Served With Lemon Rice


Saucy Tiger Prawns

Saucy Tiger Prawns

Saucy Tiger Prawns – Cape Malay Cooking & Other Delights – Salwaa Smith
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
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Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.

Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.

 

Lemon Rice

Lemon Rice

Lemon Rice
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons

Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights

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