To The Cape Malay Cooking & Other Delights Online Store
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2 cups plain flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
1/4 cup vegetable oil
1/2 cup chocolate chips
Cinnamon honey syrup:
1/2 cup honey
1/4 cup butter cubed
1 teaspoon ground cinnamon
In a bowl mix the flour, sugar, baking powder and salt.
Combine eggs, milk and oil. Add to dry ingredients and mix well.
Stir in chocolate chips.
Pour the batter by 1/4 cupfuls onto a lightly greased hot pan.
Turn when bubbles form on top.
Cook until second side is golden brown.
Combine the syrup ingredients into a microwavable bowl. Microwave on high uncovered, until butter is melted and syrup is hot. Stir, serve with pancakes.
Add raisins instead of chocolate chips.
500ml self-raising flour
1 egg, lightly beaten
30ml melted butter
5 ml vanilla essence
400 ml cooking oil
Sift flour and salt into a bowl and stir in 15ml sugar. Make a well in centre and add egg, butter, vanilla essence and milk. Mix to a thick pancake batter. Heat oil in a large frying pan and drop batter, 15ml at a time, into it. Fry fritters until golden brown, about 3 minutes on either side. Drain on absorbent paper and sprinkle with cinnamon sugar. Serve hot. Makes 36.
Add 4 large ripe bananas (mashed) and banana essence instead of vanilla essence.
Add 250ml mashed cooked pumpkin
From My Kitchen To Yours – keeping our heritage alive!
Ingredients: 2 cups self-raising flour, plus extra for rolling out 1 level tsp baking powder Pinch of salt 55g butter, chilled and cut into small cubes 1/3 cup caster sugar 150ml buttermilk (approx) 125g French Blue Cheese or any strong cheese of choice
Method: Pre-heat the oven to 200°C. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Cut the cheese into small cubes. Add the cheese and buttermilk to the flour mixture.
Mix into a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.
Leave the dough to rest for 30 minutes. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many scones as possible. I’ve used a square cookie cutter this time.
Transfer the scones onto a baking tray. Leave a space in between as the scones will spread somewhat. Gather the remaining dough together and repeat until used up. I got about 12 scones out of this mixture.
Brush the tops with milk or beaten egg. Dust with mixed herbs. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold. I served mine warm with lashings of butter.
Welcome to the sparkling new Cape Malay Cooking blog. Following my successful launch on Facebook in February 2011, the need for a blog like this became apparent. I’m looking forward to sharing popular Cape Malay recipes with you as well as finding answers to your cookery queries. My goal and hope is to teach people that that they can be an excellent cook with little effort.
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