Monthly Archives: July 2016

Sago Pudding


Cape Malay Cooking & Other Delights – Salwaa Smith 


Perfect dessert for the cold weather! Takes less than 90 minutes to prepare and bake. This recipe can easily be doubled to serve more than 4 – 6 people. 
Ingredients:

4 cups milk

1 cup sago

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon

1/2 cup sugar

5 tablespoons butter plus extra for greasing 

2 tablespoon custard powder (optional)

1 teaspoon vanilla

4 large eggs       

1/2 cup sugar (extra)

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Method:

Preheat the oven at 160° Celsius.

Grease a large pudding dish with butter. 

Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.

Simmer over very low heat until sago is transparent.

Mix custard powder with half a cup of water / milk and add to mixture 

Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.

Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix until combined. 

Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.

Gently fold the egg whites into the sago mixture. 

Bake in the preheated oven for about 40 – 45 minutes, until set  and the pudding is light brown on top.

Serve warm

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Orange Cake 


Orange Cake 
Salwaa Smith – Cape Malay Cooking & Other Delights


This cake have a citrusy flavour and the  sweet and sourness  of the orange juice and the orange butter icing gives this cake an incredible taste. Absolutely delicious. 
Ingredients 

Serves: 12

2 cups cake flour

½ teaspoon salt

3 teaspoons baking powder

300g caster sugar

1/2 cup milk

1/2 cup orange juice

1/2 cup vegetable oil

3 large eggs, beaten

1 ½ teaspoons grated orange zest

Orange butter icing:

6 tablespoons butter, softened

250g icing sugar

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2 tablespoons orange juice

1 teaspoon vanilla essence 

1 teaspoon grated orange zest
Method:

Preheat oven to 180° Celsius. Grease and flour two 20cm round cake tins. 

In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 

1½ teaspoons orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.

Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.


To make Orange Butter Icing: 

Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes.

This recipe can also be made into 2 small loaves. Instead of covering the cake with buttercream drizzle the tops with some icing sugar mixed with orange juice. 

Lamb Spinach


Lamb Spinach

Salwaa Smith – Cape Malay Cooking & Other Delights

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This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!

1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
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500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed

Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.

Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.

Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.

Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.

Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights

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