Monthly Archives: January 2016
Custard Tart
Custard Tart – Salwaa Smith – Cape Malay Cooking & Other Delights
Creamy custard tart baked in a shortbread tart case and topped with ground (fine) cinnamon or alternatively top with grated nutmeg. Delicious eaten warm or cold.
Custard Tart
Short bread base for milk tart
Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
l level teaspoon baking powder
Shortbread Tart Base
Using a large bowl 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.
Line a 20cm pie dish with approximately half of the pastry. The pastry should be as thin as possible with no holes. Left over pastry can be frozen or you can use it to make herzoggies. Refrigerate whilst preparing the custard filling.
Filling:
3 cups of milk (semi-skimmed or full cream)
3 heaped Tbsp custard powder
3 extra large eggs
½ cup white sugar
1 tsp vanilla essence
½ tsp ground cinnamon
Extra ½ tsp ground cinnamon to sprinkle over the custard tart when baked.
Dissolve the custard powder in the milk. In a separate bowl whisk together the eggs and sugar until the sugar is dissolved. This should take about 5 minutes on high speed with an electric beater. Add the vanilla essence and cinnamon. Gradually add the milk and custard mixture to the egg mixture. Mix well to combine. Pour the liquid into the prepared pie crust. Bake at 180 degrees Celsius for 30 – 40 minutes. Leave to cool, sprinkle the extra ½ teaspoon of ground cinnamon over the top. Slice and enjoy. Makes 1 x 20cm round custard tart.
Custard Tart
© Cape Malay Cooking & Other Delights
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
Chicken Burgers
Chicken Burgers – Cape Malay Cooking & Other Delights – Salwaa Smith
Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it’s school holidays. You’ll get approximately 18 burgers from a kilogram of chicken mince.
Chicken Kebabs Top Row
Ingredients:
1kg fresh chicken mince
3 large onions, finely grated
1 Tbsp minced garlic
1 1/2 Tbsp minced ginger
1 Tbsp minced green chillies or to taste
1 heaped Tbsp jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped
Chicken Burgers
Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed.
This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape before putting the kebabs on the braai. Cook from frozen.
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- Chicken Burgers
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- Chicken Kebabs Top Row
Click here for details of where to buy my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Blueberry Sponge Cake
Blueberry Sponge Cake
Blueberry Sponge Cake
Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…
Ingredients:
1 cup white sugar
125g soft butter
4 extra large eggs
1 tsp vanilla essence
1 tsp almond essence
1 1/2 cups cake flour
1 cup self-raising flour
2 tsps baking powder
1/2 cup milk
Topping:
1 cup sugar
250g blueberries
Juice of ½ lemon
500ml fresh cream
Method:
Preheat oven to 180 degrees Celsius
Grease 2 x 20cm baking tins with butter and sprinkle with flour
Cream sugar and butter until light and fluffy
Beat the eggs in one at a time
Add vanilla and almond essence
Add flour and baking powder, stir well to combine
Stir in milk and mix until the mixture is a smooth dropping consistency
Divide the mixture equally into the prepared tins and bake for 20 – 25 minutes
To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done
Allow to cool slightly, turn out into a cooling rack to cool down completely
Meanwhile make the topping:
Pour the sugar into a heavy based pot over medium heat
Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup
Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam
Add the lemon juice, stir and leave to cool completely
To assemble:
Sandwich the cakes together with whipped cream
Spread a generous layer of cream all over the cake
Pipe a topping of cream around the top and bottom of the cake
Pour the jam in the inside of the top piping
Sprinkle the rest of the blueberries over the jam
Cut into slices and enjoy 🙂
© Cape Malay Cooking & Other Delights
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
Blueberry Sponge Cake
Coffee Cake
Love coffee? Then you will love this soft and moist coffee cake . Relax and enjoy a slice of coffee cake with your favourite mug of coffee. Makes 1 x 20cm round cake.
Coffee Cake
Coffee Cake
Ingredients:
3/4 cup caster sugar
150g butter
3 large eggs
1 1/4 cup self raising flour
1 1/2 teaspoon baking powder
2 tablespoons hot water
2 tablespoons instant coffee
#capemalaycooking
For the icing:
225g icing sugar
100g butter
1 1/2 tablespoons instant coffee
1 tablespoon hot water
Method:
Preheat the oven to 160 degrees Celsius, and grease two equally sized sandwich tine. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tablespoon of flour each time. Make sure you don’t use all the flour.
Add the rest of the flour and the baking powder to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.
Meanwhile cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
Once the cakes are done and cooled completely sandwich together with half of the icing. Spread the remaining icing on top of the cake. Decorate with cherries, walnuts, grated chocolate, etc.
Curry Night
My family loves curry, so for a treat I made 3 types of curry. I made deboned lamb curry, dhal and vegetable curry to cater for my vegetarian daughter. Served with roti and white rice. I we also had shop bought poppadoms, onion & tomato sambal and dhai with it.
Trio of Curry
Lamb Curry
Ingredients:
Serves 4
500g lamb pieces (deboned)
2 large onions, peeled and chopped
1 large tomato, chopped
4 cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1½ teaspoons ground jeera/cumin
1½ teaspoonground koljana/coriander
3 stick cinnamons
5 cardamom seeds
1 teaspoon chillie powder
1 teaspoon tumeric
2 green chillies, chopped (you can add more chillies if you like it hot)
1 teaspoon salt or to taste
2 tablespoons cooking oil
4 medium potatoes, halved
Chopped green dhanya for garnish
#capemalaycooking
Method:
Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 – 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion & tomato sambal.
Lamb Curry
Tarka dhal is a very popular Indian and Pakistani dish.1 cup red lentils (dhal)
1 tsp grated ginger
1 tsp crushed garlic
½ tsp turmeric
2 green chilies, chopped
1½ tsp saltFor the tarka
2 tbsp cooking oil
1 medium onion, chopped
¼ tsp mustard seeds
¼ tsp onion seeds / powder
½ tsp chili powder
1 medium tomato, choppedFor the garnish
1 tbsp chopped fresh dhanya
1 green chilli, chopped
1 tbsp chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve immediately with boiled rice.
Tarka Dhal
You can use any fresh vegetables in season for this recipe.Ingredients
2 Tbsp oil
½ tsp mustard seeds
½ tsp cumin/jeera seeds
½ tsp coriander/koljana seeds
1 medium onion, peeled and chopped
1 tsp crushed garlic
½ tsp crushed ginger
1 – 2 green chillies
3 curry leaves
1 Tbsp roasted masala
½ tsp turmeric/ borrie
1 tsp salt
¼ – ½ tsp chilli powder
1 tsp salt or to taste
1 large tomato, finely chopped
1 small cauliflower, broken into florets ( or half cauliflower and half broccoli)
1 small courgette, sliced
1 large carrot, sliced
1 large potato, peeled and chopped
#capemalaycooking
Method:
Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes.
Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary.
Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
Mix Vegetable Curry
Boiled White Rice
Poppadoms
Curry Night
Cape Malay Cooking & Other Delights - Salwaa Smith 
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