Salwaa’s Chilli Con Carne

Posted on Leave a comment
Salwaa’s Chilli Con Carne
Serve with boiled plain rice or my kids love it with cooked spaghetti.
44250887_1990918540947063_3654144478786093056_n
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1 Tbsp oil
1 large onion, chopped
1 red pepper, chopped
1 tsp crushed garlic
1 heaped tsp chilli powder, or to taste
1 tsp paprika
1 tsp jeera / cumin
500g minced beef
1 can chopped tomatoes
½ tsp oregano
2 tsp sugar
1 tsp salt, or to taste
1 tsp pepper, or to taste
2 Tbsp tomato purée
1 can red kidney beans
Method:,
Heat the oil in a medium size pot. Add the onions and cook, stirring often, for about 5 minutes, or until the onions are soft and golden brown. Add in the garlic, red pepper, chilli, paprika and cumin. Give it a stir, then leave it to cook for another 5 minutes, stirring occasionally.
Add the minced meat to the pan and break it up with your spoon. Keep stirring for at least 5 minutes, until all the mince is cooked and there are no more pink bits.
Add the can of chopped tomatoes. Add the oregano, sugar, salt, pepper and the 2 tablespoons of tomato purée and stir the sauce well.
Simmer gently for about 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat is low. After simmering gently, the mince mixture should look thick, moist and juicy.
Drain and rinse the beans in a colander and stir them into the chilli pot. Gently cook for another 10 minutes, adding a little more water if it looks too dry.
Visit our online shop www.capemalaydelights.store
18699690_1430270290345227_5988807274321104782_o
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Advertisements

Chocolate Brownies

Posted on Leave a comment

Chocolate Brownies

These brownies can be made individually, as shown in the picture, or in a baking tray and cut into squares.

 
39557877_1920662597972658_7081202380091424768_o
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
 



Serve on its own or with whipped cream for a delicious treat.

Ingredients:

1 cup cake flour

110g butter

200g dark chocolate, 70% cocoa

3/4 cup brown muscovado sugar

1 tsp vanilla essence

1 tsp baking powder

3 large eggs, lightly whisked


 
Method:

Using a double boiler melt butter, chocolate and brown sugar over low heat, stirring all the time.

Cool slightly.

Stir in the flour, vanilla essence and baking powder.

Allow to cool, add whisked eggs. Mix well. 

Pour into a oven proof dish lined with parchment / greaseproof paper.

Bake in a preheated oven at 180C, for 25 minutes.

Cool down completely, slice into squares. 



You can now shop online for your favourite Cape Malay treats as well as Salwaa’s Cape Malay Spices at https://capemalaydelights.store we deliver local all over South Africa.

Join our WhatsApp broadcast group to get up to date broadcast messages with our monthly specials. +27719249583

Romany Creams

Posted on Leave a comment

Salwaa’s Romany Creams

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

Romany Creams

Romany Creams, one of South Africans favourite tea time treats. A crunchy chocolate flavoured biscuit sandwich together with good quality chocolate. Traditionally it’s made round but I’ve made them into squares as well! It’s a hit with kids as well. Instead of sandwiching together with chocolate, finish with a colourful smartie on top. Use a drop of chocolate to paste the smartie in place.  

Smartie Romany Creams

 

Ingredients:
2 extra-large eggs
¾ cup cooking oil
1 cup sugar
3 Tbsp cocoa powder
3 cups desiccated coconut
3 – 4 cups self-raising flour
125g soft butter
Cooking chocolate to complete

Method:
Cream the butter, sugar in a large bowl until light and creamy.
Add the eggs. Mix well.
Add the coco powder and stir to combine.
Gradually add the self-raising flour & coconut.
Mix by hand to make fairly stiff dough.
Roll out dough to 2-3mm thick on a lightly floured surface.
Using a fork, scrape lines over the dough to create a slightly rough texture.
Cut out round shapes with a biscuit cutter.
Transfer onto baking sheets.
Bake in a pre-heated oven at 180C for approx 8-10minutes.
Allow to the biscuits to cool on a wire rack.
Melt the chocolate over a double boiler.
Sandwich two biscuits together using the melted chocolate.
Leave to set. Yields approximately 40 complete biscuits

 

Cook’s Tip:
Place a piece of greaseproof paper or plastic wrap over the dough before rolling. This will prevent the dough from sticking to the rolling pin.

32A51C80-05F4-4259-9052-C8462689EF68

Visit our online store for authentic Cape Malay treats and artisan spice mixtures.

Https://capemalaycookingdelights.com

Adult Cooking Class

Posted on Leave a comment

Cape Malay Cooking Lessons (based in Newfields)

7th July – learn to Cape Malay curry & flaky roti plus samosa making demo

14th July – learn to make Cape Malay breyani plus koesister making demo

We provide all the ingredients, eat in or take away at the end of the session. 

Free drinks. 

R300 per lesson per person. Your payment confirms your place. 

Booking essential via WhatsApp 0719249583

  • This slideshow requires JavaScript.

—————————————

#capemalaycooking #cookinglesson #authentic #capemalay #capetown #southafrica #salwaascapemalaykitchen

Cape Malay Little Chef Club

Posted on Leave a comment

Greetings

Here follows an update on our future activities at Salwaa’s Cape Malay Kitchen.

In addition to our frozen and spice ranges we offer cooking and baking classes for kids aged 7 – 18yrs during school holidays.

We also offer baking sessions for birthday parties. Minimum 10 kids per party.

Bookings are now open for our Little Chef Cooking Club

Monday 2/7
Biscuits Making (7-15yrs)

Tuesday 3/7
Burger Making (7-15yrs)

Wednesday 4/7
Cupcake or Chocolate Cake Making (7-15yrs)

Thursday 5/7
Roti & Curry (12-18yrs)

Time: 13:30-16:30

Venue: Salwaa’s Cape Malay Kitchen, 5 Alleman Road, Newfields

Instructors: Salwaa & Tohierah

Price: R100 per session
50% deposit secures your child’s place. Limited place available.

To Book:
WhatsApp 0719249583

Price includes cooking / baking activities, ingredients, children get to take their creations home at the end of the session. Refreshments (cold drink) will be available.
Salwaa Smith – Cape Malay Cooking & Other Delights.

This slideshow requires JavaScript.

Homemade Corned Beef (Sout Vleis)

Posted on Leave a comment

Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast.  Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)

There’s still a couple of days left if you want to start making your own corned beef. 🙂  Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.

Homemade bread rolls filled with homemade corned beef
Homemade bread rolls filled with homemade corned beef

Ingredients:

4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside

AAC6045F-609C-4895-940C-66B5FB9DF472
Spices

Method:

Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.

98387D35-9F81-4D75-A017-5F0A43A3CB91

Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.

37CD94FE-DD0E-4884-A573-D06BB1F20DA7

ACBCF43D-98F5-4758-8C67-3F34CD5ABA33
Submerge the beef in the brine for seven days.

Remove the corned meat from the brine and rinse it thoroughly under cool running water.

11214371_912974845408110_1126175401893211788_n
Ready to be cooked

Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.

Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.

Watermark636024479310247572

*Pink salt is available from spice shops

**Homemade Pickling Spice
Ingredients
•2 tablespoons mustard seed.
•1 tablespoon whole allspice.
•2 teaspoons coriander seeds.
•2 whole cloves.
•1 teaspoon ground ginger.
•1 teaspoon crushed red pepper flakes.
•1 bay leaf, crumbled.
•1 cinnamon stick

©️ All Rights Reserved @ Cape Malay Cooking

Boeber

Posted on 4 Comments

Salwaa’s Boeber

A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is made of milk, vermicelli, sago, sugar or condensed milk flavoured with cardamoms, stick cinnamon and rose water. If you like a “thicker” boeber add more sago. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The evening of the 15th day of Ramadaan is special for those who had fasted the first 15 days. They are known as people who are ‘op die berg’ Many, many years ago after the taraweegh salaah, boeber was served at the mosques. Every family also made boeber for this particular night. After Taraweegh salaah, boeber was also sold at boeber houses at two pence a glass. There, friends would assemble and, if it were a Friday or Saturday, would stay up until sower (suhur) and then go to the masjid for Fajr.

To make boeber you will need the following:
50g butter
3/4 cup sago
200 ml water to soak the sago
250 ml vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas (optional)
1.5 – 2 liters milk
1/2 tin condensed milk or sugar to taste
1 tin evaporated milk (optional)
1/4 cup of desiccated coconut
15 ml rose water (optional)
50 g blanched almonds (optional)

8B2DE645-F770-43DB-A6F3-91B4B71F3BF0

Method:
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.

A14B438A-540F-4B88-8D66-26407F77D727.jpeg
Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. Add evaporated milk. The sago should become transparent.

C6818409-C4E1-42CA-92EE-ADE304DFF88D
Add the rose water (if using), condensed milk, coconut and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy this rich, spicy drink…

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

©️ All Rights Reserved @ Cape Malay Cooking

 

Ramadaan 2018

Posted on Leave a comment

Assalamu Alaikum (peace and blessings upon you)

13329463_1088777681161158_7336543412584200987_o

That time of the year is upon us – Ramadaan. The ninth month in the Islamic calendar.  It commemorates the first revelation of the Quran to Prophet Muhammad (peace be upon him), and lasts between 29 and 30 days. Fasting is obligatory for adult Muslims, except those who are suffering from an illness, travelling, are elderly, pregnant, breastfeeding or menstruating.

The fast is from dawn to sunset, with a pre-dawn meal known as Suhur and sunset meal called Iftar.

As well as fasting, abstaining from eating and drinking during daylight hours, Muslims are encouraged to read the entire Quran throughout the month. Muslims should engage in increased prayer and charity during Ramadaan. Ramadaan is also a month where Muslims try to practice increased self-discipline and self-restrain.

With this in mind many of us have already started planning and stocking their freezers weeks and months before in preparation of welcoming this blessed month. Samosas, pies, quiche, spring rolls, doughnuts and traditional Cape Malay koesisters all of which can be made in advance and frozen for up to six months. This savouries and sweet treats can be fried, baked or sugared before iftar and served with a healthy soup for family and friends.

 

Even though Ramadaan might seem like it’s not all that close, the earlier you are prepared, the better. Thinking of what to cook takes about as much time and effort as the actual task. Make the most of your time now to browse through recipes and try out dishes to assess the cooking time and the amount of effort required. Make a schedule for one or two weeks and rotate it during the month, or make it for all 30 days! You’ll save a lot of time during Ramadaan doing the prep beforehand. If you have older children get them involve peeling and chop onions, garlic, ginger, dhanya, etc. Freeze them in portions ready to use. Likewise, vegetables for soup can also be prepared now, peel, chop, liquidise pour into freezer bags.

 

Before sunset children will be seen going from house to house taking barakats (plates of food or treats) to the immediate neighbours. In a typical Cape Malay home Iftar will consist of dates, soup and savouries. Boeber, a milk drink, will typically be served with something sweet e.g. koesisters or fritters. After the prayer, a light meal will be served.

 

Kebabs or burgers can be made, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 18 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak mince. Make chicken mince by shredding fillets in a food processor.

 

My recipe for kebabs or burgers

Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped

 

Method:

Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.

SAM_0586.JPG

For Ramadaan we all want quick and easy recipes, the following recipe is no exception. This two ingredient recipe can be used to make naan bread as well as pizza bases.

 

2 Ingredients Naan Bread

500g self-raising flour

2 cups full fat Greek yoghurt

Method:

Mix the self-raising flour and yoghurt in a bowl until the mixture forms a dough. Leave to rest for 15 minutes. Roll the dough out onto a floured surface into the desired shape or size. Brush with a mixture of melted butter and oil on both sides. Alternatively add garlic paste to the oil mixture to give it a garlic flavour, garnish with freshly chopped dhanya. Cook in a pre-heated oven at 200C for 10-15 minutes. For naan bread turn half way through baking. Makes 2 large pizza bases or 8 naan breads.

 

A meal idea for Suhoor (pre-dawn meal) is to make mini Frittatas which can be prepared the night before and pop into oven in the morning.

Ingredients:
1 medium diced onion
1 large carrot, grated
1 medium chopped tomato
5 chopped mushrooms
2 chopped spring onion
1 finely chopped chilli
3 large eggs, beaten
1 cup of grated mature cheddar cheese
3 Tbsp. self-raising flour
1/2 tsp salt
1/2 tsp black pepper
Dry parsley for garnishing

Method:

Mix all the above ingredients in a bowl. Spoon into a greased muffin tray. Bake at 180C for 15 minutes. Makes 12 Frittatas.

Cooks tip: substitute with any other vegetables of choice. Left over sausages, chicken or meat can be added as well.

31776156_1767750093263910_2005504793837043712_n

 

Another easy and quick meal is lamb or mutton chickpea pilau. The meat can be substituted with chicken pieces which reduce the cooking time significantly. No potatoes are added instead chickpeas are used.

 

Lamb/Mutton or Chicken Pilau Rice.

Ingredients:

750 gram lamb / mutton pieces cleaned and cut into small pieces
4 cups long grain or basmati rice
1 tin chickpeas (400gram tin)
2 large onions, diced
3 tablespoons vegetable oil
60g butter
2 stick cinnamons
5 cardamoms
2 star anise
3 tsp garam masala
2 tsp jeera / cumin
2 tsp salt
2 tsp crushed garlic
1 tsp crushed ginger
3 green chillies, deseeded and chopped
Chopped dhanya for garnishing
Method:
Soak the rice in hot water to cover for 30 minutes. Meanwhile using a large heavy based pot melt the butter with the oil. Fry the onions until golden. Add the lamb, mutton or chicken pieces and spices and cook until done. This will take approximately 20 – 40 minutes depending on the type of meat. Add the chickpeas.

Rinse the rice until the water runs clear. Add the rice to the lamb, mutton or chicken and chickpeas. Stir gently to combine. Dot with butter (optional) and chopped dhanya. Add 4 cups of hot water. Bring to the boil, then turn the heat to low and steam until the water has evaporated and the rice has cooked. Serve with dhai or atchar. Serves 6

29497343_1726776640694589_8278551918176476592_n

 

Salwaa Smith is the author of Cape Malay & Other Delights Cookbook. Salwaa is the third generation Cape Malay cook in her family and is the founder of Cape Malay Cooking & Other Delights on Facebook and other social media. Salwaa offers Cape Malay cooking experiences for locals and tourists at her purpose build kitchen in Newfields on the Cape Flats. In addition, she also founded the popular Little Chef Cooking and Baking Club for children which is held during school holidays. Salwaa has her own range of pre-mixed cooking sauces and spices which can be purchased online at https://capemalaydelights.store or from her kitchen in Newfields.

 

More recipes and meal ideas can be found on her social media – www.facebook.com/capemalaycooking or www.capemalaycookingdelights.com

© All Rights Reserved 2018

Coconut and Oats Crunchies

Posted on Leave a comment

Salwaa’s Coconut and Oats Crunchies
Crunchies, also known as flapjacks, this recipe is quick and easy to make with your kids. Add a handful of nuts, chocolate chips or mixed dried fruit in the mixture for variety.

Crunchies / Flapjacks

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

Ingredients:
2 cups oats
1 cup coconut, medium
1 cup cake flour
3/4 cup brown sugar
180g butter
1 heaped tablespoon golden syrup
1 tsp bicarbonate of soda
Extra butter for greasing
Melted chocolate to complete

Method:
Preheat the oven to 180°C. Grease a square baking tray with the extra butter. In a mixing bowl mix together the oats, coconut, cake flour and sugar. Add the nuts, chocolate chips or mixed dried fruit if using. #capemalaycooking
Melt the butter in a separate pot then add the golden syrup and bicarbonate of soda.
Remove from the heat when the butter mixture is bubbling and mix it into the dry ingredients.
Press the dough lightly into the greased baking tin. Bake for 30 minutes.
Pour chocolate over, leave to set for about 5 minutes.
Cut in squares whilst still hot. Leave to cool before gently removing the crunchies.

Shop online https://capemalaydelights.store

Tropical Chicken

Posted on Leave a comment

Tropical Chicken

Tasteful pineapple infused chicken. This versatile recipe can be cooked in the oven or on the braai. Serve with a coleslaw salad. Perfect for the hot summer days. Cool and refreshing!

Tropical Chicken

Ingredients:

1 whole chicken

2 Tbsp chilli sauce

1 Tbsp honey

½ cup pineapple juice

Juice of 1 lime

¼ cup soy sauce

2 tsp grated fresh ginger

1 tsp crushed garlic

1 tsp paprika

 

Method:

Cut the chicken into 4 or 8 pieces or spatchcock.

Wash and dry the chicken pieces with kitchen towel.

Put the chicken in a ziplock bag, glass or stainless steel bowl.

Combine the rest of the ingredients in a small bowl.

Pour the marinate over the chicken.

Mix to ensure all the chicken pieces are covered with the marinate.

Cover the bowl with plastic wrap or seal the bag.

Refrigerate the marinated chicken overnight to let the flavours infuse.

Allow the chicken to come to room temperature before roasting or braaing (BBQing).

Use the sauce to baste the chicken during cooking or braaing.

Roast the chicken in a preheated oven at 220⁰ Celsius for 30 minutes or until the chicken is a deep golden brown and is cooked through, turning once during the cooking time.

Alternatively, braai the chicken over medium heat.

 

 

Tropical Chicken

 

Cook’s tip how to spatchcock a chicken:

Cut down either side of the backbone with a pair of scissors. Remove the spine and keep aside for making chicken stock. Turn the breast side up and flatten the chicken by pressing down the heel of your hand.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

10% discount on all items online —-> https://www.capemalaydelights.store (SA delivery only)

https://cape-malay-expats.myshopify.com (international delivery)

 

 

 

 

 

 

 

 

Fruit Cake

Posted on 1 Comment

Salwaa’s Rich Fruit Cake

Cape Malay Cooking & Other Delights – Salwaa Smith

From My Kitchen To Yours – keeping our heritage alive!

Today I’m sharing with you one of my late mommy’s favourite cakes. The making of this cake was reserved for Eid and other special occasions. Although we didn’t and still don’t celebrate Christmas my mom would always bake cakes and share with our neighbours.

img_3725-2

We grew up in an area where multi-faith people lived. Everyone respected each other’s religion. At Eid some of our non-Muslim neighbours reciprocated with their home bakes. Naturally they would only send gifts suitable for Muslim consumption.

For an extra rich fruit cake buy fruit cake mixture that has cherries and nuts included. You may add extra almond slivers. During my younger days I didn’t like cake that had cherries as an ingredient. But strangely now that I’m older I’ve acquired a taste for cherries. I have made a double batch of the recipe below to show you different ways of presenting your fruit cake.

I would have loved to bake a cake for each and everyone of my followers but the very least I could do is share my mom’s recipe. Who knows, maybe you could start your own tradition, make an extra cake and share it with your neighbours?

Happy holidays!

Here follows my step-by-step method. The full recipe is further along.

Using a large pot add 250g butter or margarine, 1 cup soft dark brown sugar, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 dessert spoon instant coffee, 3 cups water, 500g luxury fruit cake mixture.

img_3717

 

Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 5-10 minutes. Stir gently.

 

Allow to cool completely.

img_3721

 

Whisk eggs in a separate bowl.

Add the flour and baking powder as well as the boiled fruit mixture.

Stir with wooden spoon, mix well until all the ingredients are combined.

img_3722

 

Pour into the prepared cake tin/s. As I’ve doubled the recipe i made some in a loaf tin, some in mini loafs and one in a bundt tin.

img_3723

 

Bake on the centre shelf. To test if the cake is baked insert a toothpick / cake tester in the centre of the cake, if it comes out clean the cake is done.

FAN OVEN: 130°C for 2 hours

CONV OVEN: 150°C for 2 hours

img_3724

You can now visit our online store to purchase your copy of my Cape Malay & Other Delights Cookbook as well as my range of spices.

https://cape-malay-delights.myshopify.com/collections/all

Salwaa’s Rich Fruit Cake

Ingredients:

250g butter or margarine

1 cup soft dark brown sugar

2 tsp mixed spice

1 tsp ground cinnamon

1/4 tsp ground cloves

1 dessert spoon instant coffee

3 cups water

500g luxury fruit cake mixture

4 large eggs

4 cups self raising flour

1/2 tsp baking powder

Method:

Grease and line a 20cm deep cake tin with grease proof / parchment paper.

You may also wrap a double layer of brown paper, tied with string, around the outside of the tins.

Alternatively, use two small loaf tins or mini loaf tins, perfect for gifting.

Place all ingredients except flour, baking powder and eggs into a large pot.

Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 10 minutes.

Allow to cool completely.

Whisk eggs in a separate bowl.

Add the flour and baking powder as well as the boiled fruit mixture.

Stir with wooden spoon, mix well until all the ingredients are combined.

Pour into the prepared cake tin/s.

Bake on the centre shelf

FAN OVEN: 130°C for 2 hours

CONV OVEN: 150°C for 2 hours

When cooked, leave for 30 minutes before turning out

©Cape Malay Cooking & Other Delights

 

 

ONLINE SHOP

Posted on Leave a comment

Our online shop is now live!

 

Greetings Everyone

I’m please to announce our online store is up and running! You can now purchase your copy of my Cape Malay & Other Delights Cookbook as well as Salwaa’s Pre-Mix Spices online for home delivery. We offer local, national and international delivery.

 

Local and national deliveries purchase here:

https://capemalaydelights.store

 

International delivery purchase here:

https://cape-malay-expats.myshopify.com

 

Our homebased shop is open Monday’s to Thursdays 2pm – 4pm.

Saturdays 10am – 4pm.

Here we stock frozen curry pre-mix, akhni pre-mix, butter chicken pre-mix, savouries, koesisters, doughnuts, pre-baked rotis, konfyt, atchars as well as a range of other goods.

Address: 5 Alleman Road, Newfields, 7764

WhatsApp: 0719249583 / 0786069655

 

Akhni Mix

Lamb Karahi Curry

Posted on Leave a comment

Lamb Karahi Curry
This is my take on the karahi curry. Karahi is a garlic and ginger infused curry with a thick sauce. It is full of  flavour. Karahi originates from the Indian subcontinent, the name comes from the dish it’s traditionally prepared in, karahi or wok. Here I’ve used one of my normal cooking pots.

You can add more or omit the chillies to your taste. The plain yoghurt neutralises the intense spiciness in the dish. Serve with dhai, naan bread or roti.

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

Lamb Karahi Curry

Ingredients:
1 kg lamb, cut to bite size pieces
2 tsp garlic roughly chopped
2 tsp ginger roughly chopped
1/4 cup vegetable oil
3 large tomatoes thinly sliced
3 large onions thinly sliced
2 heaped tsp roasted / leaf masala
1 tsp chilli powder
1 tsp salt
4 tbsp greek yoghurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp cumin seeds
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander
Lemon slices for garnish

Method:
Warm a pot on high heat
Add lamb pieces
Onions
Tomatoes
Add all the dry spices and salt
Turn heat on slow and slow cook until meat is tender stirring often. About 30-40 minutes.
Add very little water.

Add oil into another pot.
When oil is hot add chopped / crushed garlic, ginger and green chillies.
Add cooked meat to the garlic, ginger and chillies and cook a further 5 minutes, stirring all the time.
Add Greek yoghurt, stir well and cook 10 minutes.
Garnish with fresh chopped coriander and slices of lemon.

Visit my online shop to purchase my cookbook and spices ⤵️
https://cape-malay-delights.myshopify.com

Pineapple & Banana Fritters

Posted on 1 Comment

Pineapple & Banana Fritters

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Pineapple & Banana Fritters

Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Cape Malay Cooking & Other Delights

Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.

Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.

Crustless Milk Tart

Posted on Leave a comment

Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.

IMG_2799

Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon

Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights

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

Fajita Chicken Samosas

Posted on Leave a comment

Fajita Chicken Samosas

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

Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper
1 yellow pepper
1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
@capemalaycooking
1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice

Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot, add the onions and peppers,
sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would. Serve with a chutney dip. Delicious 😋

#ramadan2017 #capemalaycooking #capemalay #samosas

April News

Posted on Leave a comment

Greetings Everyone

Trust you are all enjoying good health with the mercy of the Allmighty.

We are well into April, can you believe it? Seems like it was New Year the other day! Anyway, I thought I’d give you an update of all the new developments here at Cape Malay Cooking & Other Delights.

Thus far, the year has proved to be full of sadness, blessings and new adventures for me, Alhamdullilaah (all praise to the Almighty).

My dad, Mogamat Moosa Francis, passed away at the beginning of February after a long battle with Alzheimer’s. Six weeks later my sister in law, Baraneez, passed away at the very young of 44. May Allah (God) be pleased with them and elevate their status in paradise, ameen.

I’m now on my way to be qualified as a tour guide which will enable me to provide Cape Malay Cooking Adventures to tourists visiting our beautiful city. I’ll be providing the adventures from my home in Newfields. For more information please email me or complete the contact form below.

I’m also offering cooking classes to locals, please contact me for details.

IMG_2739
Cape Malay Cooking Lessons

My premix spices have been well received, we now have the ready made cooking sauce where you only add your meat, chicken, fish or vegetables. All the other ingredients have already been added. In addition we also have ready mix dried spices. Add 2 – 3 tablespoons of this mixture to make a delicious curry or akni. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children.

IMG_3604
Salwaa’s Cape Malay Spices

We will be opening a frozen division, Salwaa’s Cape Malay Delights. We are now taking orders for Ramadan. Please place your order by the 7th May 2017 to avoid disappointment. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children. Our price list is below.

IMG_2732
Frozen Savouries Price List

For all your birthday cakes, cupcakes, fancies, etc…

please contact Tohierah on 078 606 9655

IMG_3828   IMG_3985  IMG_3824

 

Last but not least! I’ve been appointed as Brand Ambassador to Akila Foods. I’ll be working closely with the Akila and Flava brand in future. If you would like to collaborate or work with me on any project please do get in touch.

Continue reading April News

Paella

Posted on Leave a comment

Salwaa’s Paella

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

Ingredients:
1kg seafood mix
2 chicken fillets, cubed
3 large onions, finely sliced
Oil for frying
3 cups uncooked white / basmati rice
Salt and Tabasco sauce to taste
Few strands of saffron
Fresh chopped parsley for garnishing (optional)
Shelled mussels for garnishing

Marinade
3 Tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
3 tsp Paella spice
Salt to taste
1 tsp Tabasco sauce
Juice of 1 lemon
#capemalaycooking

Method:

Put saffron strands in a cup of boiling water.
Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour.
Stir fry cubes chicken until cooked in little olive oil and set aside.

Meanwhile, fry onions in hot oil until golden brown. Remove onions from pan and set aside.

Transfer seafood and marinade to frying pan, stir fry for 5 minutes.

Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse using a colander.

Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce.

Lastly pour the saffron water over the rice.

Garnish with a few shelled mussels. Steam, covered, over medium heat for 20 minutes.

  1. Continue reading Paella

Fish Frikadel (Fish Cakes)

Posted on Leave a comment

Fish Frikadel (Fish Cakes)
Come rain or sunshine fish frikadel served with dhal and or ‘gesmoorde’ tomato is our favourite meal on a Monday in our household. ‘Gesmoorde’ tomato is made similarly to marinara sauce.

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

Fish Cakes
Fish Cakes

Fish Frikadel

Ingredients:
500g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
1/2 teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 & 1/2 teaspoons leaf masala (curry powder)
1/2 teaspoon borrie/tumeric
1 tablespoon lemon juice
Salt to taste
Handful chopped parsley
1 medium egg
Cooking oil for shallow frying

Method:
Boil hake in enough water to cover for 5 – 10 minutes. Drain well and flake. If you using tin tuna, drain well before using.
Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes until all the spices are combined. Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes. Shallow fry in medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking

 

Fish Frikadel / Cakes
Fish Frikadel / Cakes

Dhal Curry
2 cups of dhal washed and drain
Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 – 30 minutes
Add water as needed
Meanwhile braise one large onion in a separate pan in;
1 Tbsp oil
1 Tbsp butter
Add
2-3 chillies
1/2 tsp mustard seeds
1 large tomato chopped in small pieces
Braise for about 5 – 7 minutes
When Dhal is soft and ready stir onion mixture into dhal.
Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking

Gesmoorde Tomato (Marinada)
Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking

 

img_1955

Double Chocolate Muffins

Posted on Leave a comment

Salwaa’s Double Chocolate Muffins

From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12

Double Chocolate Muffins

Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk

Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Chocolate Muffins

Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.

 

Makes 12

Best eaten on the same day.

The recipe can easily be doubled.

Chocolate Muffins

 

eBook

Posted on 4 Comments

Greetings Everyone
Welcome to all my new readers at http://www.capemalaycookingdelights.com

I hope you like what you see here and will take some time out to try some of my recipe.

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 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 and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycookingdelights.com

I’ll be launching my second cookbook in the next couple of months, God willing. I’ll keep you updated about the eminent release date.

In addition I’ll be offering cooking lessons / classes. For further information, please email enquiries@capemalaycookingdelights.com

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

Download your copy of my eBook here ⤵️
https://capemalaycookingdelights.com/wp-content/uploads/2016/05/winter-warmers-with-cape-malay-cooking.pdf

Winter Warmers
Winter Warmers with Cape Malay Cooking

Mint Lamb Chops 

Posted on Leave a comment

Mint Lamb Chops

Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights

 

img_0178

Ingredients:

Serves 6

12 lamb chops, trimmed

3 red chillies, seeds removed and finely chopped

4 garlic cloves, crushed

Juice and zest of 1 lemon

1 pack (20g) of fresh mint, finely chopped

2 tbsp olive oil

 

For the mint sauce:

250g plain smooth yoghurt (2x175g tubs)

Small pack mint, finely chopped

Zest and juice of 1 lemon

Salt and pepper to taste

 

For the salad:

1 packet baby leaf salad mix

½ red onion J

uice of half a lemon

Seasoning as required

 

Method:

To make the mint sauce:

Place the yoghurt in a bowl, add the chopped mint, lemon juice.

Season with salt and pepper, mix well to combine.

Sprinkle with the lemon zest and set aside.

 

To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.

Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.

For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.

Serve with the mint yoghurt and salad.

 

To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.

 

 

 

No Bake Cheesecake

Posted on Leave a comment

Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.


Ingredients:

1 packet strawberry or raspberry jelly (or jelly of choice)

Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.

Filling:

3 tsp gelatine

¼ cup cold water

2 x 250g cream cheese

250ml fresh cream

3 Tbsp castor sugar

Juice and rind of 1 small lemon

#capemalaycooking

Method:

Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.

Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.


Biscuit:

¾ packet tennis or marie biscuit (tea or nice biscuits will also work)

100g butter, melted


Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.


Refrigerate further until the cheesecake has set completely. Inver the cheesecake onto a serving dish. Biscuit layer at the bottom, jelly on top.




Garnish with fresh fruit in season. If possible use similar shades of fruit as the jelly you used.

Cook’s note:

You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.

SAMSUNG CAMERA PICTURES

In this version I’ve used greengage jelly.

You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.

Shop online at www.capemalaydelights.store

All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

South African Blog Awards 2016

Posted on Leave a comment

Greetings Everyone

Cape Malay Cooking & Other Delights  has entered for the category “Best Food Blog”

img_0790

 

Please register your vote for Cape Malay Cooking & Other Delights by entering your email address, the link is provided below.

Alternatively click on the red 2016 SA Blog Awards logo on my homepage at http://www.capemalaycooking.me and follow the instructions. It wont  take a minute of your time. 😊

Please show your support for your favourite recipe sharing page. you to everyone.

 

http://website.sablogawards.com/2016/vote/voteforme/547

 

Thank you for your continued support. 👌

Basic Cupcakes

Posted on 2 Comments

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

Posted on 1 Comment

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

Posted on 1 Comment

 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 

Posted on 1 Comment

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 

Posted on Leave a comment

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

Posted on Leave a comment

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