Monthly Archives: September 2016

Basic Cupcakes


Basic Cupcakes

Here is my basic recipe for quick and easy cupcakes. These easy cupcakes are so simple to make. Decorate with a swirl of delicious buttercream frosting, whipped fresh cream topped with fruit, ganache or plain icing sugar.

From My Kitchen To Yours – keeping our heritage alive

Ingredients:
250g soft butter
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour

Method:
Quick and easy, no fuss cupcakes.
Preheat the oven to 170° Celsius. Line 2 muffin trays with 24 cupcake cases. Add all the ingredients in a large mixing bowl. Using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases. Bake the cupcakes in the preheated oven, for approximately 15 minutes or until well risen, light brown and firm to the touch. Transfer to a wire rack to cool completely before decorating according to your taste.

 

This slideshow requires JavaScript.

© Cape Malay Cooking & Other Delights

Free eBook


Greetings Everyone

From My Kitchen To Yours – keeping our heritage alive!

Welcome to all my new readers at http://www.capemalaycooking.me, I hope you like what you see here and will take some time out to try some of my recipes.

Thank you for taking the time to subscribe to receive my eBook. I’m sure you’ll find a few favourites in it. Mine has to be Shepherd’s Pie, it’s so simple and easy to make. If you haven’t been able to download the eBook be sure to click the link at the end of this email.

I regularly post recipes on Facebook as well as here, on my website, be sure to check it out. These recipes are already proven to be really popular so make sure to have a look and treat your family, friends and neighbours to some quick and easy treats.

I have a few projects on the go. One of them has been Cakes For Kids – Free Birthday Cakes For Kids In Need. Please join us at www.facebook.com/cakesforkids.sa and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycooking.me

The second exciting project is that I’ll be launching my own range of Cape Malay Cooking PreMix spices at the Face of Melayu Heritage Day Event. Come and join us on the day, there will be lots of activities as well as traditional Cape Malay lunch on sale. Come and purchase  your Cape Malay & Other Delights Cookbook for only R189 and your Cape Malay PreMix spices.

LOTS OF PRIZES TO BE WON at our HERITAGE DAY EVENT
24 SEPTEMBER 2016
VENUE – 99 SOUTHERN CROSS DRIVE CONSTANTIA between 09:00 and 17:00!

image

 

image

Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.

 
Don’t forget to download your own copy of my eBook. Click on the link below

Winter Warmers with Cape Malay Cooking’

 

http://www.capemalaycooking.me

http://www.freecakesforkids-sa

 

 

 

Ring Doughnuts


 Quick and easy ring doughnuts. 
From My Kitchen To Yours – keeping our heritage alive!

Ring Doughnuts

Ingredients:

500g self-raising flour

3 large eggs

¾ cup sugar

70g butter/margarine

1 tsp vanilla essence

½ tsp baking powder

1 – 1½ cups buttermilk

Oil for frying

7cm and 3cm round cutters
For the coating:

1 level teaspoon ground cinnamon

125g caster sugar

Method:

Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.

Add the flour and baking powder. Make a slight dent in the middle of the flour. 

Add the buttermilk.

Mix together into a smooth ball and then turn out on to a floured work surface.

Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop) 

Re-roll the trimmings to make more doughnuts.

Put the doughnuts to one side and make the coating. 

Mix the cinnamon into the sugar in a small bowl.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.

Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

Cook’s tip:
To make the glaze:

1 cup of icing sugar

1 tablespoon of vanilla essence or a drop of food colouring

Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

Cover with sprinkles.

Kids love these different coloured doughnuts!!

Or

Spread the doughnuts with chocolate spread 

#capemalaycooking

To make homemade buttermilk:

Pour 1 cup of milk into a bowl.

Stir in 2 tablespoons of lemon juice OR white vinegar into the bowl with the milk. Stir to combine. Leave for 10 minutes. 

Use in place of buttermilk in the recipe as it calls for.

© Cape Malay Cooking & Other Delights 

Chocolate Éclair Pudding 


Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive. 

Chocolate Eclair Pudding


Ingredients for the choux pastry:

1 cup cold water

½ tsp caster sugar

85g unsalted butter

Pinch salt 

1 cup cake flour

4 medium eggs, beaten

Method:

1. Preheat the oven to 200° Celsius. 

2. To make the choux pastry, place the butter, water, salt and sugar into a large saucepan.

3. Place over a low heat to melt the butter. Increase the heat and pour in the flour in one go.

4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.

5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.

6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.

7. Continue adding the egg until you have a soft dropping consistency. The mixture will be shiny and smooth.

8. Lightly oil a large baking tray or line the tray with greaseproof paper. Dip a teaspoon into some warm water and spoon out a teaspoon of the choux mixture onto the baking tray. Leave enough space in between for the éclairs to expand.

9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.

10. Remove from the oven and prick the base of each éclair. 

11. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the pastries.

Ingredients for the pudding.
1 packet of chocolate Instant mousse prepared as per packet instructions

250 ml fresh cream whipped 

One tin caramel 

One small tin nestle dessert cream

150 gram dark chocolate 

Once the cream whipped to stiff peaks mix through the caramel and fill the eclairs using half the caramel and cream mixture save the remaining caramel cream

Layer the mousse in a bowl 

Then a layer of the eclairs and fill any open spaces with the remaining caramel cream 

Melt the chocolate and mix the dessert cream with the melted chocolate to make a smooth ganache and drizzle this over the eclairs.

Chocolate Eclair Pudding


Keep refrigerated.

Bobotie 


Bobotie one of the oldest and most delicious recipes in Cape cuisine.

Bobotie.


Ingredients:

2 slices white bread (preferably a couple of days old)

2 Tbsp cooking oil

1 large chopped onion

1/4 tsp ground cloves

1 tsp crushed garlic

salt to taste (approx 5ml)

3 tsp curry powder

1 tsp turmeric

500g minced meat (lamb or beef)

1 large egg

2 Tbsp lemon juice

6 bay leaves


For the topping:

3 large eggs

1 cup milk


Method:

Preheat oven to 180° Celsius. Pour cold water to cover over the bread and set aside to soak.
Meanwhile fry onions in oil until they  soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 2 Tbsp water if necessary to prevent the onions from sticking. 
In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.
Tip into an ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
Bake the Bobotie in a preheated oven for 35-40 minutes. At this stage I take a fork and just ever so slightly scrape the top to even it. Mix the eggs and milk together and pour the mixture over the Bobotie. 
Return it to the oven and bake grill a further 5 -10 minutes until the egg mixture has cooked and the top of the Bobotie and a beautiful golden brown colour. 
Serve with almond yellow rice, braised rice, vegetables and mango chutney. 


Variations:

– Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.

– Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.

– One or two beaten eggs can also be stirred into the meat mixture if you like.

– Substitute lemon leaves for the bay leaves if you can find them.

Ginger Snaps


Ginger Snaps

Salwaa Smith – Cape Malay Cooking & Other Delights
 Ingredients:

 2 cups cake flour

 1 cup soft brown sugar

 ½ tsp bicarbonate of soda

 1 tsp fine cinnamon

 2 tsp fine dry ginger powder

 125g softened butter

 1 large egg

 3 tsp golden syrup

#capemalaycooking

 Method:

 Preheat the oven to 170 degrees Celsius. 

 Melt the butter, and mix in the beaten egg and golden syrup. (margarine can be used instead of the butter, but they do lose some of the melt in the mouth quality). 

 Mix together the dry ingredients, and then add the butter/egg mix. Make sure these mix thoroughly, it should be a soft but firm consistency

 Shape the dough into small balls roughly 2cm across. 

 Place WELL APPART on a thoroughly greased tray or line the baking tray with greaseproof paper and bake for 20-25 minutes. 

 Loosen the biscuits gently and leave to cool completely on the tray. Makes 30 biscuits. 

©Cape Malay Cooking & Other Delights

Free Cakes For Kids

Cocktail Bread Rolls 


Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive

 

Cocktail Bread Rolls

Cocktail Bread Rolls

 

Ingredients:
1 kg cake flour

1 tsp salt

1 (7g) packet instant yeast

4 tablespoons oil

4 tablespoons plain yoghurt

2 tablespoons sugar

2 large eggs

1 – 1 ½ cups lukewarm (tepid) milk

#capemalaycooking

 

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Break off small pieces of the dough and form into round shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.

Makes about 40 cocktail rolls.

© Cape Malay Cooking & Other Delights

%d bloggers like this: