Chicken and Corn Quiche

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Chicken and Corn Quiche – Salwaa Smith – Cape Malay Cooking & Other Delights​

With Ramadaan fast approaching I thought I’d share with you my quick and easy quiche recipe. Mini quiches can be made in advance and stored for up to 3 months in the freezer. My mini quiche recipe is a brilliant and tasty way of using left over cooked chicken. Use polony, fish or shredded meat as an alternative.

Mini Quiche
Mini Quiche

Makes one large quiche or 24 mini quiches

Ingredients:
3 extra large eggs
2 deboned chicken breast, cooked and diced
1 small onion
100g grated Cheddar cheese
1 cup sweet corn
500g puff pastry
Salt and pepper to taste
100ml fresh cream
A sprinkle of dried herbs
#capemalaycooking

Method:
Preheat your oven to 200 degrees Celsius.

Lightly grease a baking tin/Pyrex with butter

In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well.

Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting the excess pieces off or line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit.

Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top. Bake in the oven for 15-20 minutes or until golden brown.

Buy your Ramadaan savouries online only R250 for a mixed box of 50 at www.capemalaycookingdelights.com

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Savoury Muffins

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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.

 

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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

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Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.

 

 

 

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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)

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Bake for 15 minutes in a preheated oven at 180C.

 

 

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Enjoy 🙂

 

 

 

 

 

 

 

 

 

 

 

Spring Rolls

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Spring rolls are a large variety of filled, rolled appetisers. Here is a recipe for crispy vegetable spring rolls. Dip hot, fried spring rolls in sweet spicy sauce.

Fried Spring Rolls

Ingredients:
1 cup mixed vegetables, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc)
1 onion, sliced
1 teaspoon ginger & garlic paste
1 tablespoon soya sauce
1 chopped green chilli
Salt and pepper to taste
1 teaspoon oil 
20 sheets filo pastry
 
Method:
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chilli, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from the heat and allow to cool completely.
 
Filling
 
ADD CHOPPED, COOKED CHICKEN MINCE FOR VARIATION
 
Filo Pastry
 
 
Filling and rolling:
Defrost the pastry to room temperature before separating the sheets.
 
Filling
 
 
Lay out one sheet; add about 2-3 tablespoons (depending on the size of your spring roll sheets) of the vegetable filling towards one corner. Fold in the end of the corner first and then both sides.
 
Folding
 
 
Fold in the end of the corner first and then both sides.
 
Folding
 
 
Once these ends are firmly placed, start rolling towards the other end until fully done.
 
Crispy Fried Spring Rolls
 
 
Deep fry until golden brown.
 
Cook’s notes:
– Add cooked, shredded chicken pieces.
– You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste.
– Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes.
 
Chilli Sauce Recipe –  https://www.facebook.com/photo.php?fbid=205809582791310&set=a.204968582875410.48230.183695408336061&type=3&theater
 

CHEDDAR SCONES

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CHEDDAR SCONES

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

PANCAKES

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Basic pancake mixture

 

Ingredients:

110g plain flour, sifted

Pinch of salt

2 eggs

200ml milk mixed with 75ml water

50g butter

 

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

Fill with coconut, lemon juice, or instant pudding with banana slices,etc

PANCAKES FILLED WITH CARAMEL CONDENSED MILK & BANANA SLICES