Category Archives: Ramadan
CHOCOLATE CHIP PANCAKES
CHOCOLATE CHIP PANCAKES
Ingredients:
2 cups plain flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
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
Method:
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.
Keep warm
Combine the syrup ingredients into a microwavable bowl. Microwave on high uncovered, until butter is melted and syrup is hot. Stir, serve with pancakes.
Variation:
Add raisins instead of chocolate chips.
VETKOEKIES (FRITTERS)
VETKOEKIES
Ingredients:
500ml self-raising flour
pinch salt
15ml sugar
1 egg, lightly beaten
30ml melted butter
5 ml vanilla essence
200ml milk
400 ml cooking oil
cinnamon sugar
Method:
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.
Variation:
Add 4 large ripe bananas (mashed) and banana essence instead of vanilla essence.
Or
Add 250ml mashed cooked pumpkin
GUACAMOLE AND SALSA TINY FILO TARTLETS
GUACAMOLE AND SALSA TINY FILO TARTLETS
Ingredients:
Ready made filo pastry
Butter melted and used for brushing
Guacamole
Salsa (tomatoes, onion, chilli & dhanya)
Method:
Preheat your oven to 180C.
Brush one whole sheet of filo lightly with melted butter, place a second sheet on top and brush again.
Cut the double sheet into 32 equal squares and press each square into a mini muffin tin. Bake for 6-7 minutes until light golden brown. Repeat with remaining pastry.
Guacamole and salsa filling
Place approximately half a teaspoon of guacamole in one half of the tartlet and a similar amount of salsa in the other half of the case.
FETA & SPINACH SCONES
FETA & SPINASH SCONES
Ingredients:
280g self-raising flour
Pinch salt
100g cubed feta cheese
3 tablespoons oil
2 eggs
280ml Greek yoghurt
Small handful baby spinach leaves, roughly chopped
Method:
Heat oven to 180C. Put self-raising flour and salt into a large bowl. Make a well in the centre.
In a separate bowl, combine feta, oil, eggs, yoghurt and spinach leaves. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 minutes. Cool and cut into wedges. Serve with roast chicken soup.
CRUSTLESS COURGETTES MINI QUICHES
CRUSTLESS COURGETTES MINI QUICHES
Makes 48
Ingredients:
Batter:
¼ cup corn flour
1¼ cup milk
2 large eggs
2 large egg yolks
1 cup fresh cream
½ teaspoon salt
Pinch of nutmeg
Oil for the pan
Filling:
1 tablespoon olive oil
4 cloves garlic, crushed
1 onion, minced
2 courgettes, grated
¼ cup cheddar cheese
Fresh basil, finely chopped
Method:
Preheat your oven to 220C.
Prepare batter: Put the corn flour in a medium bowl. Whisking steadily, slowly pour in ½ cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolk, mixing again until smooth. Gradually whisk in the rest of the milk, the cream, salt and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
Prepare courgettes mixture: In a non-stick pan, heat oil over medium heat. Add garlic and onion and stir until fragrant, about 2 minutes. Add grated courgettes, stir until just softened, another 3-4 minutes. Remove from heat.
Oil mini muffins tins well. Put a pinch of grated cheese into each muffin cup, a teaspoon of courgettes mixture and a pinch of fresh basil. Pour 1 tablespoon of the batter into each muffin cup.
Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 200C oven for 5-10 minutes.
Chicken Sausage Rolls
Chicken Sausage Rolls
Makes 20 rolls
Suitable for freezing uncooked
Ingredients:
2 large skinless chicken breasts
2 cloves garlic, crushed
4 sundried tomatoes, chopped
Handful basil leaves, chopped
500 g ready rolled puff pastry
Flour for dusting
1 egg, beaten
Sesame seeds
Method:
Whizz the chicken and garlic in a food processor until the chicken is minced. Tip in the sundried tomatoes and basil. Pulse for 5 seconds to just mix through. Season well.
Roll the pastry sheet out on a lightly floured surface into a rectangle and cut in half lengthways. Spread half the chicken mixture along the middle of on the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen uncooked, for up to 1 month.
Heat oven to 200C. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with the sesame seeds. Bake for 20 minutes until golden.
Blueberry & Vanilla Scones
Blueberry & Vanilla Scones
Makes 8
Serve the warm scones with a dollop of clotted/freshly whipped cream and the vanilla strawberries
Ingredients:
225g self-raising flour
Small pinch of fine salt
½ tsp baking powder
50g caster sugar, plus 1 tsp for sprinkling
75g unsalted butter, cubed at room temperature
75g fresh blueberries
2 tbsp soured cream
1 large egg
1 tsp vanilla essence
Method:
Heat the oven to 200C.
Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or knead the dough to keep the scones light.
Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.
Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.
Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, vanilla essence together with 1-2 tbsp water, until the sugar has dissolved, then simmer for 2 minutes until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.
Cape Malay Cooking & Other Delights - Salwaa Smith 