Monthly Archives: November 2015

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

Chocolate Fudge

Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
#capemalaycooking
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

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

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

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.

Chocolate Cake with ferrero

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.

Please click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook

© 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

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

Double Pavlova

Mini Pavlova

Mini Pavlova

Oven Grilled Mackerel Fillets


Oven Grilled Mackerel Fillets – Cape Malay Cooking & Other Delights – Salwaa Smith
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

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.

Mackerel1
Served With 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

Sponge Flan

© Cape Malay Cooking & Other Delights

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

Chocolate Trifle


For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins  or even chocolate chip muffins for an even richer trifle.

Chocolate Trifle

Chocolate Trifle

Ingredients:

Chocolate cake slices

Or

6 chocolate muffins, sliced

1 litre milk

2 Tbsp custard powder

3 Tbsp cocoa powder

2 – 3 Tbsp sugar

1 cup fresh cream

Grated chocolate

Raspberries or fresh cherries for decorating

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.

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

Chocolate Trifle

Chocolate Trifle

Number 1 Birthday Cake


I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of  my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.

Number 1 Chocolate Cake

Chocolate Cake

To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.

Ingredients for 1 cake:

3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour

Method:

Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. 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. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.

Now mix and bake the second layer as above.

Cool the cakes on a cooling rack

Cool the cakes on a cooling rack

Draw and cut out a number 1 on an A4 paper

Draw and cut out a number 1 on an A4 paper

Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1

Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1

Sandwich the layers together with chocolate butter cream

Sandwich the layers together with chocolate butter cream

To make the butter cream you will need

125g soft butter

1 cup icing sugar

1/4 cup cocoa powder

Enough milk to make it spreadable

Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.

Decorate the cake with ganache

Spread ganache over the cake

To make the ganache you will need:

400g good quality chocolate

200ml 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 spreading over the cake.

Decorate with sweets or as you like

Decorate with sweets or as you like

I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.

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

Triangle Cheesecake


Triangle Cheesecake – Cape Malay Cooking & Other Delights – Salwaa Smith
One of the first cheesecake recipes I learned to make as a teenager many years ago and is still a favourite 🙂

Triangle Cheesecake

Triangle Cheesecake

Ingredients:
125g butter
1 large egg
250g cream cheese
24 tennis biscuits
1 cup fresh cream
1/3 cup sugar
1 tsp vanilla essence
15 glace cherries
Flake chocolate to decorate
Foil

Method:
In a mixing bowl cream butter and sugar together.

Add the egg, vanilla essence and cream cheese.

Place 3 rows of tennis biscuits on a piece of foil.

Place rows length wise side by side.

Spread the cream cheese mixture over the biscuits.

Add a row of cherries down the centre.

Lift the foil from sides of the pyramid leaving the center biscuits to form a base, pinch the two sides together to close.

Leave to set in the fridge overnight.

Before serving, spread the cake with whipped cream and garnish with the chocolate.

© Cape Malay Cooking & Other Delights

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook

%d bloggers like this: