Author Archives: Cape Malay Cooking & Other Delights
STUFFED BUTTERNUT SQUASH
STUFFED BUTTERNUT SQUASH
Serves 4
Ingredients:
2 small butternut squashes
1 garlic clove, finely chopped
50g unsalted butter
Olive oil
75g walnuts, lightly toasted and very coarsely chopped
200g cheese of choice (blue cheese or feta cheese goes well with this), I used cheddar cheese
2 teaspoons chopped thyme (optional)
1 tablespoon runny honey
Salt and freshly ground black pepper
Method:
Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in a roasting dish, add the chopped garlic and a knob of butter to each cavity, brush with a little oil and season well. Place in an oven preheated to 190°C and bake for ¾-1 hour, until the flesh feels very tender when pierced with the tip of a knife.
Scoop the soft flesh and all the buttery, garlicky juices out into a bowl, leaving a 1cm thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh. Keep back a few pieces of walnut and a little of the cheese, then fold the remaining walnuts and cheese into the soft squash, along with the thyme and some more salt and pepper.
Spoon the filling back into the empty squash halves and scatter on the reserved cheese and walnuts. Finish with the merest trickle of honey, return the squash to the oven and bake for 15 minutes, or until the cheese is bubbling. Serve with a crisp green salad, thinly sliced ciabatta for a great starter.
STUFFED BUTTERNUT SQUASH
VETBROODTJIES FILLED WITH MINCE CURRY
Yield: 20
Ingredients:
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 1 cup, more if needed.
Oil for frying
Method:
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.
MINCE CURRY
500g lean steak mince
2 tbsp oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
5 cloves
5 allspices / pimento
3 tsp leaf masala / roasted masala / curry powder
1 heaped tsp turmeric
1 heaped tsp ground jeera
1 heaped tsp ground koljander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Dhanya/cilantro/fresh coriander
Method:
Wash and drain meat. Heat oil, add onions and whole spices, stir fry until onions are transparent. Add the remaining spices and simmer for 15 minutes. Add little bit of water as needed.
Add mince to sauce, stir to break the mince up. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Stir in a handful of freshly chopped dhanya, keep some aside for garnishing.
Serve warm with roti, rice, vetbroodtjies and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces or frozen mixed vegetables.
You may use beef, lamb or mutton mince according to your preference.
Add chopped green chillies if you like your curry hot.
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Shepherd’s Pie (Oond Frikkadel)
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 4.
Shepherd’s Pie, Cottage Pie, Oond Frikkadel
Ingredients:
500gr fat free minced meat
1 onion
1 small green pepper
1 tomato
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, crushed
1 slice slightly stale bread soaked in water
1 egg
salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Bake in a preheated oven for 30-40 minutes at 180C.
Top with mashed potatoes and sprinkle with grated nutmeg.
Grill in the oven until top is slightly browned.
Serve with yellow rice, steamed vegetables or fresh salad.
Yellow Rice
YELLOW RICE
Serves 4
Ingredients:
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
50g butter
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
Method:
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, 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 yellow rice.
Perfect with bobotie, frikkadel, roast, etc…
DATE FINGERS
DATE FINGERS / BALLS
An easy no bake cookie made with tennis biscuits, dates and coconut. These date balls make a high energy snack. They freeze well and keep for weeks in the fridge.
Ingredients:
100g sugar
100g unsalted butter
100g Tennis biscuits/Tea Biscuits Broken in Halves or Quarters
60g seedless dates cut into pieces
1 large well beaten egg
2 tablespoons desiccated coconut
2 tablespoons ground nuts (Pistachio, Almonds, etc.)
Some vegetable oil to grease the bottom of a baking pan
Method:
On a low heat, melt the butter and dissolve the sugar, keep stirring constantly to prevent the butter from burning. As soon as the butter melts and the sugar is dissolved, add the dates and they will melt in the butter, again, keep stirring.
Take of the heat and add the well beaten egg. Stir rapidly and add the coconut, nuts and tea biscuits. Place back on a high heat with constant rapid stirring. Allow all the ingredients to mix well.
Place in a greased baking pan and leave in the freezer for 20 min.
Take out of the freezer, cut into rectangles.
OR
After mixing all the ingredients together, roll the mixture into walnut sized balls. Roll the balls in coconut. Refrigerate until firm before serving.
Date Balls
Return to the freezer for 30 min.
Take out of the freezer and into the fridge. – Must be eaten cold but not frozen. – Enjoy!!!
Beef Stir-Fry
serves 4
Ingredients:
500g lean beef
4 spring onions
2 cloves garlic
2.5cm piece ginger
2 carrots
2 small leaks
1 stick celery
3 tablespoons oil
salt and pepper to taste
2 tablespoons chopped fresh dhanya
2 tablespoons soya sauce
Method:
Cut the beef into thin strips. Wash and chop the garlic and ginger. Peel the carrots, leeks and celery and cut into matchsticks.
Heat the oil in a wok. Add the spring onions, garlic and ginger. Cook for 4 minutes over a medium heat. Add the beef and cook over a high heat for 3 minutes, stirring frequently. Season.
Add the remaining vegetables, soya sauce and cook over a high heat for 4 minutes, stirring frequently. Add the coriander and cook for about 1 minute.
Serve immediately.
Variation: Use any fresh vegetables of choice.
Butter Biscuits
BUTTER BISCUITS
These are a family favourite – they don’t last very long in my house and they are so simple to make. Experiment with different shapes and decorations. Hope you enjoy them.
Buttery Butter Biscuits
Butter biscuits
Ingredients:
75g castor sugar
1 egg
65ml oil
250g butter, softened
1 teaspoon vanilla essence
500g plain flour
1/2 teaspoon baking powder
Method:
Cream butter until soft, then stir in oil. Add castor sugar and beat until light and fluffy. The consistency should be smooth and creamy. Add vanilla essence and beat well. Beat in egg. Sift flour and baking powder and mix into creamed mixture to make a fairly stiff dough. Roll out dough to 3-4mm thick on a lightly floured surface and cut out shapes with biscuit cutters. Place on baking sheets. Decorate biscuits with angelica and glace cherries and bake at 180C for 8-10 minutes or until lightly browned.
Hertsoggies / Hertzoggies
Hertsoggies / Hertzoggies
From My Kitchen To Yours – keeping our heritage alive since 2011!
This is so traditional in the Cape Malay community! It’s a tremendously popular cookie/biscuit.
Named after General J.B.M. Hertzog, the prime minister of the Union of South Africa, from 1924 to 1939. It was apparently his favourite cookie.
Hertzoggies
Ingredients:
1 large egg
125g butter, softened
1/4 cup vegetable/sunflower oil
3/4 cup sugar
2 cups self raising flour
2 cups cake / plain flour
1 tsp vanilla essence
1 level teaspoon baking powder
Method:
Cream together egg, sugar, butter and oil until light and fluffy.
Mix in vanilla essence.
Sift in selfraising flour and cake flour and mix into creamed mixture to make a fairly stiff dough. roll out dough to 3 mm thick on a lightly floured surface and cut out shapes with flower shape biscuit cutter. Place on hertzoggie baking sheet. Place half teaspoons of coconut boiled with sugar and water. Bake at 200C for 10 minutes or until lightly browned. Place half teaspoon apricot jam next to coconut before serving.
VERMICELLI AND ICE CREAM
Vermicelli
This classic dessert recipe is a delicious and light way to end any meal. Serves 4
“Geskroeide” Vermicelli
Ingredients:
250g vermicelli
50g butter
50g sugar (optional half white and half brown sugar)
50g sultanas or raisins
5 cardamon seeds, slightly bruised
3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon
250ml water
50g almond slivers (optional)
Method:
Melt butter in a large saucepan.
Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.
Add cardamon, stick cinnamon sultanas, sugar, almonds and water.
Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.
Serve warm on its own or with vanilla ice cream
RING DOUGHNUTS
Ingredients:
4 x 250ml cake flour
3/4 cup sugar
2 eggs
Pinch salt
1 dessertspoon butter
1/4 cup oil
2 dessertspoons vanilla essence
2 dessertspoons almond essence
Approx 175ml milk
1 packet instant yeast
750ml oil for frying
Method:
Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.
Combine dry ingredients in a large bowl.
Add the liquid mixture and mix to combine well to soft dough.
Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.
Heat the oil in a large saucepan.
Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.
Fry each side until browned.
Drain on absorbent paper.
Sugar syrup
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.
Dip each ring doughnut in sugar syrup.
Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.
SPRINKLED WITH DESICCATED COCONUT
Top Ten Recipes of 2012
It was quite a year for Cape Malay Cooking & Other Delights. This blog as well as my Facebook page grew beyond my wildest expectations in the past year and that is entirely thanks to you, my CMC friends. Thank you so much for joining me and the thousands of others who have been part of Cape Malay Cooking in the past year.
I am delighted to report readers from 99 countries visited capemalaycooking.wordpress.com in 2012. Thank you to each and everyone who took the time out to read my blog, left a comment or tried out a recipe or 2.
The top 10 countries who visited my blog were: South Africa, United Kingdom, Australia, United States, Germany, New Zealand, Canada, Saudi Arabia, France and United Arab Emirates.
Top 10 recipes of 2012
Based on the number of times it was viewed.
10. Shepherd’s Pie (Oond Frikkadel)
Shepherd’s Pie, Cottage Pie, Oond Frikkadel
8. Doughnuts
7. Samosas
FRIED SAMOSA
6. Vetbroodtjies Filled With Mince Curry
VETBROODTJIES FILLED WITH MINCE CURRY
CREAM FILLED DOUGHNUTS
3. Pasta Bake
Delicious!!!
I’m looking forward to sharing recipes in 2013…
Salwaa
Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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