Yearly Archives: 2015
Kolwyntjies
Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith
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 😉
Click here for details of where to purchase my latest cookbook
Creating memories, today my granddaughters helped me baked kolwyntjies!
Maryam & Thanaa
May Allah bless them always, Ameen
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
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 🙂
© 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
Click here for info of where to by the NEW Cape Malay & Other Delights Cookbook
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.
Use any pattern for your design
Place baking paper over your design
Coloured batter used for this design
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
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
Swiss Roll Batter
Pour the batter on top of the frozen design
Trim the edges
Flip the Swiss Roll onto the wet towel
Roll it in the towel
Filled with cream, multi colour heart design
Multi colour dots design
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
Akhni To Serve 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.
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
Orange Biscuits (lemoen koekies)
Orange Biscuits (lemoen koekies)
Traditional Cape Malay biscuits flavoured with orange essence and dried citrus peels.
Orange Biscuits / Lemoen Koekies
Ingredients:
250g soft butter or good quality baking butter
1 cup sugar
1 extra large egg
¼ cup sunflower oil
3 tsp orange essence
4 x 250ml cake flour, sifted
1 tsp ground naartjie/orange/satsuma peel (dried and ground)
1 tsp baking powder
Cachous (sen-sen) sweets to complete
Sen-Sent Sweets / Pink Cachous
Method:
Using a large mixing bowl cream the butter and sugar
Add the oil, essence and egg, mix well
Add the flour, baking powder and citrus peels
Mix well to form a firm dough
Roll out the dough approximately 5mm thick on a lightly floured surface
Cover the dough with cling film or greaseproof paper to prevent the dough from sticking to the rolling pin
Take a fork and lightly scrape the surface of the dough to make a line pattern
Cut out rounds with a cookie cutter and place the biscuits on a baking tray (no need to grease the baking tray)
Place a sen-sen sweet in the middle of each biscuit
Bake in a preheated oven at 180°C for 12 – 15 minutes or until lightly browned
Makes approximately 70 biscuits.
Orange Biscuits
Lemoen Koekies
© Cape Malay Cooking
Saboera Biscuits
Saboera Biscuits
Traditional Cape Malay biscuits subtly flavoured with spices and rose water.
Saboera Biscuits
Ingredients:
1 cup sugar
250g soft butter or good quality baking margarine
¼ cup sunflower oil
1 tsp vanilla essence
1 extra large egg
1 tsp rose water
4 x 250ml cups cake flour
1 tsp baking powder
1 tsp ground cinnamon
2 tsp ground cardamom
2 tsp ground dried naartjie (satsuma) peel
To complete:
½ cup sugar poured into a side plate
Black currants
Method:
In a large mixing bowl cream the butter and sugar together using a whisk until light and fluffy
Add the oil, egg, vanilla essence, rose water and mix well to combine
Sift the flour, baking powder and spices into the wet mixture and mix to form a firm dough
Roll the dough out on a lightly floured surface until approximately 5mm thick
Cover the dough with greaseproof paper or cling film whilst rolling to prevent the dough from sticking to the rolling pin
Cut oblong shapes with a cookie cutter
Press 3 currants on top of the biscuits, slightly spread out
Saboera Biscuits
Dip each biscuit (the top side only) in the sugar and place onto a baking tin, leave some space between each biscuit in case of spreading
Bake in a preheated oven at 180°C for 12 -15 minutes or until light brown
Makes 70 depending on the size of the cookie cutter.
© Cape Malay Cooking
Chocolate Chiffon Cake
Chocolate Chiffon Cake
Chocolate Chiffon Cake
Light and fluffy chocolate cake made in a Bundt or ring tin.
5 extra-large eggs, separated
1 cup white sugar
1 cup self-raising flour
½ cup sunflower oil
2 tsp baking powder
¾ cup hot water (boiled water, slightly cooled)
1/3 cup cocoa powder
Preheat your oven to 170C.
Grease a Bundt (ring) tin.
Using a large mixing bowl, cream the egg yolks and sugar until light and fluffy.
Add the oil and stir to combine.
Sift the flour, baking powder and cocoa powder together in a separate bowl.
Add the flour mixture and the hot water to the wet ingredients in stages mixing well after each addition.
Using an electric beater whip the egg whites stiff until they hold their peaks.
Fold the egg whites lightly into cake mixture until just combined. DO NOT OVER STIR as the cake will lose volume and won’t be as light and fluffy.
Pour the mixture into the prepared tin.
Bake at 170C for 35 minutes. Leave the cake to cool in the tin for 5 minutes before turning it out on a cooling rack to cool completely before decorating.
Ganache
200g Cadbury Diary milk chocolate
½ cup fresh cream
Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream. Pour this over the cake. Decorate with fresh strawberries and/or chocolate curls.
© Cape Malay Cooking – Salwaa Smith
Crayfish Curry
Crayfish Curry
Crayfish Curry
Crayfish Potjie
Crayfish Potjie
Breyani
Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
Cape Malay Breyani
Soet Koekies / Essies Biscuits
Soet Koekies
Soet Koekies
Cape Malay Cooking & Other Delights - Salwaa Smith 
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