To The Cape Malay Cooking & Other Delights Online Store
Please note; due to coronavirus (Covid-19) our physical shop is still closed to the public. However, you can still shop online, chose delivery or you may collect in Newfields at a pre-arranged time.
As usual, we are taking extra precautions during these trying times. We have implemented new operational and social distancing safety measures to ensure the continued protection of clients, third party delivery and the wider communities in which we serve.
We are operating with a reduced menu, with a selected menu of favourites, with the full menu being introduced as and when we can.
From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
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
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.
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.
This is a continuation of my previous post. Here is the recipe for my oats and dates muffins. This recipes makes 10 decent size muffins.
You will need:
1 cup milk, you may use whole or semi-skimmed
1 cup oats
1 large egg
1/4 cup sunflower oil
1 cup self raising flour
1/4 cup white sugar
1 tsp baking powder
1 cup chopped dates
1/2 tsp cinnamon powder
Preheat your oven to 200C. Grease a muffin tray or line with paper muffin liners.
Combine the milk and oats in a small bowl. Soak the oats and the milk for 10 minutes.
In a separate mixing bowl, beat together the egg and oil then stir in the oatmeal and milk mixture. In another bowl sift together the flour, cinnamon, sugar, baking powder. Stir the flour mixture and the chopped dates into the wet ingredients using a spoon, until combined.
Spoon the muffin batter into the prepared muffin cups until 2/3 full.
Top with dry oats
Bake in a preheated oven at 200C for 20 – 25 minutes or until a toothpick or skewer inserted into the centre of the muffin comes out clean.
Ever had unexpected guests and nothing to serve them? I’m sure many of you experienced this before. Well, I was in this predicament on Sunday morning after having unexpected guests sleep over on Saturday night. Usually, I have a supply of koesisters in the freezer, which would have been perfect for a traditional Sunday breakfast in a Cape Malay home. Sadly, on this occasion I had none, not even a doughnut!
What to do? I haven’t gone shopping yet, so my grocery cupboards only had everyday necessities. After scratching my brain for ideas, I decided to make a quick bread, savoury scones using left over chicken of the previous day as well as oats and dates muffins. In the end everyone had an enjoyable breakfast / brunch and I was saved from embarrassment. Here follows my recipe for savoury muffins. I’ll post the oats & dates and the bread recipe on another occasion.
For 12 Savoury Muffins you’ll need:
1 cup chopped left over chicken pieces, preferably breast
1 cup peeled and chopped onions
1 cup chopped tomatoes
1 cup deseeded and chopped mixed red and green peppers
2 large eggs, beaten
1 1/2 cups grated cheddar cheese
2 1/2 Tbsps self raising flour
1/4 tsp salt (optional)
1 tsp black pepper
Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.
Spoon into 12 – 14 silicone cupcake holders. You can also use a greased 12 cup muffin tray. (depending on the size of your cupcake holder you may even get 14 like I did)
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.
OATS AND BANANA MUFFINS
Good for a healthy breakfast
Makes 12 muffins
In one bowl combine:
1 large egg
1 cup buttermilk
1 teaspoon vanilla essence
1/2 cup of porridge oats
2 mashed bananas
2 tablespoons vegetable oil
1/2 cup caster sugar
In another bowl, mix together:
1/2 cup of wholemeal flour
1 cup of cake flour
1 tsp of bicarbonate of soda
2 tsp of baking powder
Preheat the oven to 180C. Line a muffin tin with 12 muffin cases
Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.
Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.
Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.