Monthly Archives: August 2016

Masala Chicken & Dhanya Rice


This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.

 

Masala Chicken

 

Ingredients for marinade:

6 chicken legs

2 tsp Cape Malay Cooking BBQ spice

1 tsp ground red chillies (or to taste)

2 dessert spoons paprika

1/2 tsp black pepper

1 tsp garlic paste

2 Tbsp oil

Enough lemon juice to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste

Taste for salt as the BBQ spice might have salt in it

 

Method:

Wash and dry the chicken legs. Make deep cuts into the chicken legs.

Rub the chicken legs all over with the spice make sure the whole leg is covered.

Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.

Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.

 

You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗

 

Dhanya / Coriander Rice

Dhanya / Coriander Rice

 

Dhanya Rice

This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.

 

Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya  / fresh coriander / cilantro

 

Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.

 

VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Caramel Cookies


Crunchy Caramel Cookies 
Salwaa Smith – Cape Malay Cooking & Other Delights 


I developed this recipe after extensive research and I have to admit my children, who are my biggest critics, loved it. 
Ingredients:

250g soft butter

2 cups brown sugar

2 tsps caramel essence

2 large eggs

3 cups self-raising flour

½ tsp bicarbonate of soda

2 cups caramel chips

1 cup chopped walnuts

#capemalaycooking

Method:

Preheat the oven to 180 degrees Celsius. Line baking trays with greaseproof paper.

Cream together the butter and sugar. Beat in the caramel essence and eggs. 

Sift in the self-raising flour and bicarbonate of soda. Mix until the flour is incorporated with the butter mixture. Add the caramel chips and walnuts. Mix until combined. The dough will be a soft consistency.

Spoon a dessertspoon of the cookie mixture on to the baking trays and just let it drop off the spoon, you may want to use another spoon or you finger to push it off the spoon. The cookies will spread quite alot so leave lots of space in between .

Bake in a preheated oven for about 15 – 20 minutes. If you want a soft chewy cookie remove at 15 minutes if a crunchy cookie is required bake 5 minutes longer. Leave to cool on the baking tray, when completely cold move to a cooling rack. Makes about 36 cookies. 

© Cape Malay Cooking & Other Delights

Meatless Monday 


Meatless Monday, here’s my recipes for brown lentil curry, dhal curry and puris. Enjoy 

Salwaa Smith – Cape Malay Cooking & Other Delights 

From My Kitchen To Yours – keeping our heritage alive! 

Dhal, Lentil Curry , Puris

Brown Lentil Curry

Boil 1 cup brown lentils for approximately 30 minutes or until semi soft. Pour it into a colander and rinse thoroughly. 

In the mean time braise an onion in a tablespoon of oil until golden brown. Add 1 tsp crushed garlic and 1 tsp crushed ginger. Add a chopped tomato and 1 tsp tomato paste as well 1-2 chillies finely chopped (chillies are optional) 

Add to onion mixture

3 cardamoms

1 piece stick cinnamon

1 tsp salt 

1 tsp turmeric / borrie

1 tsp coriander / koljana 

1 tsp cumin / jeera

1/2 – 1 crushed chilies

2 tsp leaf masala / roasted masala
Cook the spice mixture for about 15 minutes, adding water as necessary. Then add the boiled and rinsed lentils. Cook a further 10 minutes. 

#capemalaycooking 

Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft. 
Stir in a handful of chopped Dhunya. 

Salwaa’s Tarka Dhal Curry

2 cups of dhal washed and drain
Cook until soft with 1tsp each garlic, ginger, salt and turmeric approximately 30 minutes

Add water as needed

Braise one large onion in a separate pan

Add 2-3 chillies

Add 1/2 tsp mustard seeds

Add one large tomato cut in small pieces to onion mixture.

When dhal is soft and ready stir onion mixture into dhal and garnish generously with dhanya

You may add a tbsp of butter as well. 

Salwaa’s Puris (quick and easy)

Ingredients:

2 cups self-raising flour or for each cup of normal flour use 1 tsp of baking powder to make your own self-raising flour

½ teaspoon salt

1 teaspoon sugar

Enough buttermilk to make soft, roll able dough or ( take one cup of milk add 1 tbs of vinegar or lemon juice ) to make your own buttermilk

Oil for deep frying

#capemalaycooking

Mix all the ingredients together in a mixing bowl. Knead dough for a few minutes until dough no longer sticks to your hands or surface. Leave dough to rest for a few minutes. Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!! Fry in hot oil until puri puffs up, 2 minutes, turn and fry the other side.

@capemalaycooking
EnjoyServe with boiled white rice, rotis, puris. 

Dhal Curry


© Cape Malay Cooking & Other Delights.

Egg Loaf 


From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉


I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.

Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.

Here is our recipe for an egg loaf which is a soft and tasty  braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.

 

Ingredients:

4 cups cake flour / plain

2 tsp  sugar

1 tsp  salt

3 Tbsp butter

2 Tbsp  oil

1 cup lukewarm milk

2 large eggs, beaten

1 packet instant yeast (7g)

For the topping:

1 egg, beaten

Sesame or poppy seeds

 

Method:

Combine the flour, salt, sugar in a large bowl. Add yeast.

Melt the butter, add the oil, stir in the beaten eggs.

Add the milk to the butter and eggs mixture.

Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.

Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.

Grease a large baking tin with butter

Gently  punch the dough down, form into shape and place into baking tin.

Or braid the dough as follows:

After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.

With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.

Transfer the braided loaf gently into the greased baking tin.

Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.

Brush with beaten egg. Sprinkle with sesame seeds (optional)

Bake on middle shelf of oven at 200° Celsius  for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.

Makes 1 large or 2 smaller loaves.


© Cape Malay Cooking & Other Delights

Brood Porring


Brood Porring Served With Served Stewed Fruit

Bread Pudding  / Brood Porring

Ingredients:
6 – 8 large slices of white bread

1 litre milk

6 large eggs

1 cup sugar

2 teaspoons custard powder

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 cup raisins, optional

4 tablespoons butter

 

Method:

Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.

Using an electric mixer, mix the eggs,   custard powder and sugar together until the sugar has dissolved.

Add cinnamon and cardamom.

Mix in the bread and milk mixture.

Grease a 2 litre oven proof dish with half of the butter.

Gently pour the bread pudding mixture into the dish.  Dot the remaining butter on top.

Bake in a preheated oven at 180° Celsius  for 50 – 60 minutes, or until firm.

Cool slightly before eating. Serve with stewed dried fruit or apricot jam.

Stewed Dried Fruit

250g mixed dried fruit (I used only prunes and apricots here)

1 cup water

1/2 cup sugar

1 stick cinnamon

2 cloves

1 tsp lemon juice

Method:

Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Wholemeal Bread 


Wholemeal Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!

Nothing beats homemade bread straight from the oven. I remember my mom kneading bread every Sunday morning so it can be ready for supper. We’ll have it with polony, cheese, spiced beef or left over roast chicken from lunch. Fond memories of the good old days!

Wholemeal Bread

Ingredients:

4 1/2 cups wholemeal bread flour

1 & 1/2 tspsalt

2 tsps light brown sugar

1 packet instant yeast (7g)

About 1 & 1/2 – 2 cups of lukewarm water

Method:

Tip the flour into a large mixing bowl and all you do is simply sprinkle on the salt, sugar and yeast, mix these together  thoroughly, make a well in the center and pour in the lukewarm water.

Mix the warm liquid into the flour gradually to form a dough (the exact amount of water you’ll need will depend on the flour) You can use you hands or a wooden spoon. I prefer using my hands. it is better to have too much water than too little.

Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean – there should be no bits of flour or dough remaining on the sides of the bowl.

Cover the mixing bowl with a clean plastic bag or cling film and leave to rest in a warm place until double in size.

Knock the dough down, now transfer the dough to a flat surface and stretch it out into an oblong.
Now fit the dough into the tin, pressing it firmly all round the edges so that the top will already be slightly rounded.

Next, sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea cloth and leave to rise in a warm place for 30-40 minutes or at room temperature for about an hour.

If you’re making 2 loaves, divide the dough in half before following the steps above and folding it into the tins.

Meanwhile, pre-heat the oven to 200°C. When the dough has risen to the top of the bread tin or tins, bake the bread for 40 minutes for the big loaf tin or 30 minutes if you using 2 small loaf tins.

When the bread is cooked, turn it out on to a cloth to protect your hands – it will sound hollow when rapped underneath with your knuckles.

Cool the bread on a wire rack and enjoy with toppings of your choice 🙂
Or serve with your favourite bowl of soup

Cook’s Tip:

Makes 1 large loaf or 2 small loaves

I made one round loaf using a round cake tin and made bread rolls with the left over dough.

Ebony & Ivory Cake 


Ebony & Ivory Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ebony & Ivory Cake

Ingredients:

100g soft 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
Extra:

3 Tbsp cocoa powder

1 Tbsp warm milk

¼ tsp baking powder

1 tsp caramel or vanilla essence


Method:

Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.

Using a large mixing bowl cream the butter, oil and sugar together.

Mix in the eggs one at a time beating well after each addition.

Fold in the self-raising flour, baking powder and the milk.

Divide the mixture evenly in 2 bowls.

#capemalaycooking

In the one bowl mix in the caramel or vanilla essence.

Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.

Pour the individual mixtures into the prepared cake tins.

Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.

Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To finish:

½ cup fresh cream, whipped

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.

Sandwich the cake together with the whipped cream.

Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.

 

 

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© Cape Malay Cooking & Other Delights

Lemon Drizzle Cake 


 

Lemon Drizzle Tray Bake

Delicious and moist lemon flavoured tray bake. It’s very easy to make with store cupboard ingredients. No special ingredients. Cuts into approximately 20 generous pieces. Sealed in an airtight container this cake will keep fresh for up to 3 days.

 

Ingredients:

250g butter or good quality baking butter (margarine)

1 cup castor sugar

4 large eggs

2 cups self-raising flour plus extra for dusting the tray

1 tsp baking powder

Zest and juice of 1 lemon

 

Topping:

½ cup castor sugar

Juice of 2 lemons

½ cup desiccated coconut

 

Method:

Preheat the oven to 180 degrees Celsius. Grease an oven tray with 25g butter of the butter and dust with flour.

Beat the remaining 225g butter and castor until light and creamy.

Mix the eggs in one at a time. Add the zest and the juice of the lemon.

Sift and fold in the flour and baking powder until its completely incorporated with the butter mixture.

Turn the mixture into the prepared tray, level the top gently with the back of the spatula.

Bake in the preheated oven for 25 minutes or until a cake tester comes out dry.

Another way of testing to see if a cake is done is to lightly press the centre, when it springs back and is beginning to shrink away from the sides of the tin, the cake is done.

Whilst the cake is cooling in the tray mix together the castor sugar and juice of 2 lemons. Roast the coconut in a warm saucepan until lightly golden brown. Make slight holes all over the cake with a toothpick or a fork. Pour the castor sugar and lemon mixture over the warm cake. The liquid will soak into the cake. Sprinkle the roasted coconut over. Leave to cool completely before cutting into squares.

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Chicken Kiev


 

Stuffed Chicken Breast

Oven cooked chicken breast stuffed with spinach, mozzarella and feta cheese.

 

Salwaa Smith – Cape Malay Cooking & Other Delights

 

Ingredients:

6 large chicken breasts

Salt and pepper for seasoning

1½ tsp minced garlic

3 Tbsp olive oil

1 bag baby spinach (300g)

100g butter, melted

200g feta cheese

1 cup grated mozzarella cheese

3 cups fine bread crumbs

Salt and pepper for seasoning

@capemalaycooking

 

Method:

Slice the chicken in half, cover the chicken with plastic wrap. Use a rolling pin roll or beat the chicken breast until it is very thin.

 

Heat a large saucepan. Add the spinach, garlic and olive oil cook until the spinach has wilted. Add the crumbled feta and grated mozzarella cheese.

 

Season the breasts with salt and pepper to taste. Divide the spinach mixture evenly between the chicken breasts. Spread it evenly over the breasts. Roll the chicken up to cover the spinach. Cover each of the stuffed chicken breasts in the bread crumbs, make sure it is covered completely. Transfer into a baking dish. Make sure the “seam” is facing down.

 

Pour the melted butter over the crumbed chicken. Bake / grill in a preheated oven at 200 degrees Celsius for 30 minutes or until golden brown and cooked through. Serve with a green salad.

 

Cape Malay Cooking & Other Delights – from my kitchen to yours. Keeping our heritage alive!

Salwaa Smith #capemalaycooking

 

 

 

Saucy Chocolate Pudding 



Quick and easy microwave pudding. Ready in less than 20 minutes from start to finish. Ideal treat for your family or to make for unexpected guests. Makes 4 puddings served in ramekins. You can easily double the ingredients for feeding a larger group of people. I serve mine with thin homemade custard but it tastes delicious with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Saucy Chocolate Pudding

Ingredients:

1/2 cup self-raising flour

1/3 cup caster sugar

3 Tbsp soft butter or margarine

2 large eggs

3 Tbsp cocoa powder

½ tsp ground cinnamon

½ tsp baking powder

1 tsp vanilla essence


For the chocolate sauce you’ll need:

1/2 cup soft dark brown sugar

3 tsp cocoa powder

1/2 cup hot water

Make the sauce by blending sugar and cocoa with the water.
Method:

Grease 4 large ramekins or a 1 litre bowl suitable to use in the a microwave.
Place all pudding ingredients in a mixing bowl and beat until thoroughly blended. Turn into prepared dish and level surface.
Carefully pour chocolate sauce over the pudding mixture.

@capemalaycooking

If using a 1 litre dish, cook on full power for 4 ½ minutes (800W)
If using ramekins cook one at time for 1 minute each


Allow to stand for a few minutes before serving. Serve on its own, with thin custard, a dollop of whipped fresh cream or a scoop of ice cream. #capemalaycooking


Cape Malay Cooking & Other Delights – from my kitchen to yours. Keeping our heritage alive!

Salwaa Smith #capemalaycooking

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