Author Archives: Cape Malay Cooking & Other Delights
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.
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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.
© 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.
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
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.
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
Malva Pudding
Deliciously moist pudding, serve with custard or enjoy on its own. Makes one large pudding or divide into ramekins.
Ingredients:
1 1/2 cups sugar
2 large eggs
2 cups milk
2 tsp brown vinegar
2 Tbsp smooth apricot jam
2 Tbsp butter
2 cups cake flour,(plain) sifted
1 tsp bicarbonate of soda
Method:
Preheat oven to 180° Celsius. Cream together sugar, jam and eggs. Melt butter and add vinegar add this to the sugar and egg mixture. Add the milk, flour and bicarb, mix well to combine all the ingredients. Pour into a pyrex dish (or something similar) and bake for 45 – 60 minutes. If you using ramekins the time will be considerably shorter. You’ll know its baked when the top is browned and a toothpick inserted in the middle comes out clean. Remove from the oven and pour the warm sauce over. Makes 6 – 8
TO MAKE THE SAUCE:
1 cup milk
1/2 cup boiling water
1/2 cup sugar
3 teaspoons butter
1 teaspoon caramel essence
Melt all the ingredients in a saucepan over low heat an pour over the cake.
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OR USE THIS RECIPE FOR A CREAMY SAUCE
250ml Cream
125ml butter
125ml sugar
125ml water/Orange juice
Melt together as per above sauce and pour over warm pudding
© Cape Malay Cooking & Other Delights
Salwaa Smith
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)
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
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
Chocolate Pancakes / Crepes
Salwaa’s Chocolate Pancakes / Crepes
Salwaa Smith – Cape Malay Cooking & Other Delights
Here is a delightful refreshing pancake recipe with a twist. Wow your family with this chocolate pancake, fill it with chocolate instant pudding, chocolate mousse, fresh fruit, fresh cream or a combination of everything. Indulge!
Ingredients:
2 cups cake/plain flour, sifted
Pinch of salt
3 Tbsp cocoa powder
2 extra large eggs
1 ½ cup milk
½ – ¾ cup water, depending how thin you want the batter
100g butter, melted
Method:
Sift the flour, cocoa powder and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it.
Next gradually add small quantities of the milk and water, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 100g of butter in a pan. Spoon halve of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a piece of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook. Flip the pancake over with a palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. Keep warm and continue until all the batter has been used. Makes about 20 pancakes.
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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