Free eBook

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Greetings Everyone

From My Kitchen To Yours – keeping our heritage alive!

Welcome to all my new readers at http://www.capemalaycooking.me, I hope you like what you see here and will take some time out to try some of my recipes.

Thank you for taking the time to subscribe to receive my eBook. I’m sure you’ll find a few favourites in it. Mine has to be Shepherd’s Pie, it’s so simple and easy to make. If you haven’t been able to download the eBook be sure to click the link at the end of this email.

I regularly post recipes on Facebook as well as here, on my website, be sure to check it out. These recipes are already proven to be really popular so make sure to have a look and treat your family, friends and neighbours to some quick and easy treats.

I have a few projects on the go. One of them has been Cakes For Kids – Free Birthday Cakes For Kids In Need. Please join us at www.facebook.com/cakesforkids.sa and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycooking.me

The second exciting project is that I’ll be launching my own range of Cape Malay Cooking PreMix spices at the Face of Melayu Heritage Day Event. Come and join us on the day, there will be lots of activities as well as traditional Cape Malay lunch on sale. Come and purchase  your Cape Malay & Other Delights Cookbook for only R189 and your Cape Malay PreMix spices.

LOTS OF PRIZES TO BE WON at our HERITAGE DAY EVENT
24 SEPTEMBER 2016
VENUE – 99 SOUTHERN CROSS DRIVE CONSTANTIA between 09:00 and 17:00!

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Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.

 
Don’t forget to download your own copy of my eBook. Click on the link below

Winter Warmers with Cape Malay Cooking’

 

http://www.capemalaycooking.me

http://www.freecakesforkids-sa

 

 

 

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Lamb Spinach

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Lamb Spinach

Salwaa Smith – Cape Malay Cooking & Other Delights

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This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!

1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
#capemalaycooking
500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed

Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.

Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.

Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.

Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.

Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights

VOTE FOR THE BEST FACEBOOK PAGE!

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Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!!

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.html

You have to click on the icon on top of the page where it says “Connect using Facebook”

https://www.crescentrating.com/crahft-2014-poll.html

Thank you 🙂

 

 

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VOTE FOR THE BEST FACEBOOK PAGE!

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Please feel free to Like ✔ Comment ✔ Share ✔ Tag ✔

Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!!

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.htmlImage

VOTE FOR THE BEST FACEBOOK PAGE!

Posted on 4 Comments

Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!! 

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.htmlImage

This weeks recipes posted on Facebook

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Here follows a round up of the past week’s recipes posted on Facebook.

Monday 13th May – TOMATO FRIKKADEL 

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=541591522546446&set=a.209510085754593.50092.183695408336061&type=1&theater Tomato Frikkadel

Tuesday 14th May – CHICKEN WRAPS

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=539759066063025&set=a.351953131510287.78051.183695408336061&type=1&theater

Chicken Wraps

Wednesday 15th May – DHAL AND BATTERED FISH FILLETS

CLICK ON THE LINK BELOW FOR THE RECIPES

https://www.facebook.com/photo.php?fbid=542078032497795&set=a.209510085754593.50092.183695408336061&type=1&theater

DHAL AND FISH

Thursday 16th May – FLAKY ROTI

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=542464875792444&set=a.534370466601885.1073741826.183695408336061&type=1&theater

ROTI

Friday 17th May – MAQLUBA

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=542792152426383&set=a.209510085754593.50092.183695408336061&type=1&theater

MALUBA

Saturday 18th May – DHALTJIES / PAKORAS

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=221874721184796&set=a.221874641184804.53201.183695408336061&type=1&theater

DALTJIES

FOR MORE RECIPES                       

Chocolate Coconut Dream Cookie

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CHOCOLATE COCONUT DREAM COOKIE

Delicious chocolate, coconut and oats biscuits,  the whole family as well as the chocolate addicts will enjoy this biscuit.

Chocolate Coconut Dreams
Chocolate Coconut Dreams

CHOCOLATE COCONUT DREAMS

Ingredients:

2 cups plain flour

2 cups rolled oats

1 cup sugar

1 ¼ cup desiccated coconut

250g soft butter

5ml bicarbonate of soda

25ml boiling water

25ml cocoa powder

25ml golden syrup

2 large eggs, beaten

To complete: 150g cooking chocolate

 

Method:

Combine flour, oats, sugar & coconut in a large mixing bowl.

Rub in butter with finger tips to resemble fine crumbs.

Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.

Beat eggs well and combine all ingredients. Mix well to form soft dough.

Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.

Bake in a preheated oven at 190C for 10-12 minutes.

Cool on a cooling rack and decorate with melted cooking chocolate.

 

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Butter Biscuits

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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
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

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Hertsoggies / Hertzoggies

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.

Hertsoggies
Hertsoggies

 

Hertzoggies

Ingredients:

1 egg

125g butter, softened

65ml vegetable/sunflower oil

195ml sugar

500ml self raising flour

500ml cake / plain flour

drop 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

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Vermicelli

This classic  dessert recipe is a delicious and light way to end any meal.  Serves 4

"Geskroeide" Vermicelli
“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