Monthly Archives: December 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.
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
© 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
Click here for details of where to purchase my cookbook – Cape Malay & Other Delights Cookbook
Cape Malay Cooking & Other Delights - Salwaa Smith 
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