Monthly Archives: July 2022

Peppermint Chocolate Squares


Chocolate Peppermint Squares

Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

www.YouTube.com/capemalaycooking

Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate

Method:
Preheat your oven at 180°C.

Lightly grease a 20 x 20 centimetre square baking tin.


In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.


Add the egg and mix until creamy.


Add the coco powder and peppermint essence, stir to combine.


Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.


Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.


Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.


Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.


Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.

Makes 20 – 24 biscuit squares.

Variation:

Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.

Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.

Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.

Store in an airtight container when the cookies have cooled down completely.

Peppermint Chocolate Cookies


© Cape Malay Cooking & Other Delights

Spring Rolls Recipe


Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!

Crispy Spring Rolls

Spring Rolls Recipe

All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.

These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.

ll instructions and method of folding⤵️

How To Make Spring Rolls

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Seafood Curry


Here we are making a delicious seafood curry. Quick and easy to make! Hope you’re going to make it soon and do let me know what you think of my recipe. 

Serve with white boiled rice or roti

Ingredients:

1 kg mixed seafood

500g fish, any firmed flesh fish will do

Oil, mustard oil goes well with fish

Mustard seeds

Stick cinnamon 

Cardamom

Curry leaves 

2 large onions

4 large tomatoes 

Ginger 

Garlic

Chillies

Roasted masala

Fish masala, see my recipe below

Coriander 

Cumin

Tamarind 

Coconut milk 

Follow my recipe and method below for best results.

Salwaa’s Homemade Fish Masala Blend

Use for fish curries, seafood curries, paellas, fish or seafood breyanis or akhnis as well as a rub for fried fish or braais. Double or triple the recipe if you like but small batches in my opinion is better to maintain freshness

2 tsp coriander powder

2 tsp garam masala

1 tsp cumin powder

1 tsp black pepper

2 tsp chilli powder

1 tsp paprika

1 tsp chilli flakes

1/2 tsp garlic powder

1/2 tsp ginger powder

1 tsp turmeric powder

Mix well and store in a airtight container. For a better more flavourful spice mix use fresh whole spices instead. Slightly roast the whole spices and pound it using a pestle and mortar or a grinder until fine.

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