Cakes For Kids – Free Birthday Cakes For Less Privileged Children A Cape Malay Cooking & Other Delights Initiative – established in memory of our deceased parents. May Allah / God elevate their status in paradise, ameen. I started this initiative (Cakes For Kids) after doing much research. I wanted to do something for the […]
Chocolate Éclair Pudding
Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive.
Chocolate Eclair Pudding
Ingredients for the choux pastry:
1 cup cold water
½ tsp caster sugar
85g unsalted butter
Pinch salt
1 cup cake flour
4 medium eggs, beaten
Method:
1. Preheat the oven to 200° Celsius.
2. To make the choux pastry, place the butter, water, salt and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and pour in the flour in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. The mixture will be shiny and smooth.
8. Lightly oil a large baking tray or line the tray with greaseproof paper. Dip a teaspoon into some warm water and spoon out a teaspoon of the choux mixture onto the baking tray. Leave enough space in between for the éclairs to expand.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each éclair.
11. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the pastries.
Ingredients for the pudding.
1 packet of chocolate Instant mousse prepared as per packet instructions
250 ml fresh cream whipped
One tin caramel
One small tin nestle dessert cream
150 gram dark chocolate
Once the cream whipped to stiff peaks mix through the caramel and fill the eclairs using half the caramel and cream mixture save the remaining caramel cream
Layer the mousse in a bowl
Then a layer of the eclairs and fill any open spaces with the remaining caramel cream
Melt the chocolate and mix the dessert cream with the melted chocolate to make a smooth ganache and drizzle this over the eclairs.
Chocolate Eclair Pudding
Keep refrigerated.
Bobotie
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Bobotie is made from minced meat, usually beef, flavoured with onions and lots of pungent spices for a rich flavour. The curried minced meat are topped with a creamy egg custard baked until golden brown. As a variation dried fruit is added in the mince mixture before baking. Bobotie is traditionally served with mashed potatoes, veg and yellow rice. Watch here how I make my bobotie over the braai.
Bobotie one of the oldest and most delicious recipes in Cape cuisine. Read more about the Battle Over Bobotie here
Ingredients:
2 slices white bread (preferably a couple of days old)
2 tablespoons cooking oil
1 large chopped onion
1/4 teaspoon ground cloves
1 tsp crushed garlic
salt to taste, 1 – 2 teaspoons
3 teaspoons curry powder
1 teaspoon turmeric
500g minced meat (lamb or beef)
1 large egg
2 tablespoons lemon juice
6 bay leaves
For the topping:
3 large eggs
1 cup milk
Method:
Preheat oven to 180°C. Pour cold water to cover over the bread and set aside to soak.
Meanwhile fry onions in oil until they soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 2 tablespoons water if necessary to prevent the onions from sticking.
In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.
Tip into an ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
Bake the Bobotie in a preheated oven for 35-40 minutes. At this stage I take a fork and just ever so slightly scrape the top to even it. Mix the eggs and milk together and pour the mixture over the Bobotie.
Return it to the oven and bake grill a further 5 -10 minutes until the egg mixture has cooked and the top of the Bobotie and a beautiful golden brown colour.
Serve with almond yellow rice, braised rice, vegetables and mango chutney.
Variations:
– Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
– Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
– One or two beaten eggs can also be stirred into the meat mixture if you like.
– Substitute lemon leaves for the bay leaves if you can find them.
Watch me making bobotie over the braai! Combining one of South Africa’s beloved heritage dishes with our nations favourite pass time, Braai-ing
Ginger Snaps
Ginger Snaps
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
2 cups cake flour
1 cup soft brown sugar
½ tsp bicarbonate of soda
1 tsp fine cinnamon
2 tsp fine dry ginger powder
125g softened butter
1 large egg
3 tsp golden syrup
#capemalaycooking
Method:
Preheat the oven to 170 degrees Celsius.
Melt the butter, and mix in the beaten egg and golden syrup. (margarine can be used instead of the butter, but they do lose some of the melt in the mouth quality).
Mix together the dry ingredients, and then add the butter/egg mix. Make sure these mix thoroughly, it should be a soft but firm consistency
Shape the dough into small balls roughly 2cm across.
Place WELL APPART on a thoroughly greased tray or line the baking tray with greaseproof paper and bake for 20-25 minutes.
Loosen the biscuits gently and leave to cool completely on the tray. Makes 30 biscuits.
©Cape Malay Cooking & Other Delights
Cocktail Bread Rolls
Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive
Cocktail Bread Rolls
Ingredients:
1 kg cake flour
1 tsp salt
1 (7g) packet instant yeast
4 tablespoons oil
4 tablespoons plain yoghurt
2 tablespoons sugar
2 large eggs
1 – 1 ½ cups lukewarm (tepid) milk
#capemalaycooking
Method:
In a large bowl add the flour, salt, sugar and yeast.
In a separate bowl mix the egg, oil and yoghurt. Add to the flour.
Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.
Knead the dough until smooth and the dough no longer stick to your hands.
Cover the bowl with plastic and leave to rise in a warm place until double in size.
Knock the dough down to let the air come out.
Break off small pieces of the dough and form into round shapes.
Place in a baking tray dusted with flour. Leave to rise for 10 minutes.
Brush with beaten egg, sprinkle with sesame seeds (optional).
Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.
Makes about 40 cocktail rolls.
© Cape Malay Cooking & Other Delights
Masala Chicken & Dhanya Rice
This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.
Masala Chicken
Ingredients for marinade:
6 chicken legs
2 tsp Cape Malay Cooking BBQ spice
1 tsp ground red chillies (or to taste)
2 dessert spoons paprika
1/2 tsp black pepper
1 tsp garlic paste
2 Tbsp oil
Enough lemon juice to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste
Taste for salt as the BBQ spice might have salt in it
Method:
Wash and dry the chicken legs. Make deep cuts into the chicken legs.
Rub the chicken legs all over with the spice make sure the whole leg is covered.
Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.
Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.
You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗
Dhanya / Coriander Rice
Dhanya Rice
This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.
Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya / fresh coriander / cilantro
Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Caramel Cookies
Crunchy Caramel Cookies
Salwaa Smith – Cape Malay Cooking & Other Delights
I developed this recipe after extensive research and I have to admit my children, who are my biggest critics, loved it.
Ingredients:
250g soft butter
2 cups brown sugar
2 tsps caramel essence
2 large eggs
3 cups self-raising flour
½ tsp bicarbonate of soda
2 cups caramel chips
1 cup chopped walnuts
#capemalaycooking
Method:
Preheat the oven to 180 degrees Celsius. Line baking trays with greaseproof paper.
Cream together the butter and sugar. Beat in the caramel essence and eggs.
Sift in the self-raising flour and bicarbonate of soda. Mix until the flour is incorporated with the butter mixture. Add the caramel chips and walnuts. Mix until combined. The dough will be a soft consistency.
Spoon a dessertspoon of the cookie mixture on to the baking trays and just let it drop off the spoon, you may want to use another spoon or you finger to push it off the spoon. The cookies will spread quite alot so leave lots of space in between .
Bake in a preheated oven for about 15 – 20 minutes. If you want a soft chewy cookie remove at 15 minutes if a crunchy cookie is required bake 5 minutes longer. Leave to cool on the baking tray, when completely cold move to a cooling rack. Makes about 36 cookies.
© Cape Malay Cooking & Other Delights
Meatless Monday
Meatless Monday, here’s my recipes for brown lentil curry, dhal curry and puris. Enjoy
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Dhal, Lentil Curry , Puris
Brown Lentil Curry
Boil 1 cup brown lentils for approximately 30 minutes or until semi soft. Pour it into a colander and rinse thoroughly.
In the mean time braise an onion in a tablespoon of oil until golden brown. Add 1 tsp crushed garlic and 1 tsp crushed ginger. Add a chopped tomato and 1 tsp tomato paste as well 1-2 chillies finely chopped (chillies are optional)
Add to onion mixture
3 cardamoms
1 piece stick cinnamon
1 tsp salt
1 tsp turmeric / borrie
1 tsp coriander / koljana
1 tsp cumin / jeera
1/2 – 1 crushed chilies
2 tsp leaf masala / roasted masala
Cook the spice mixture for about 15 minutes, adding water as necessary. Then add the boiled and rinsed lentils. Cook a further 10 minutes.
#capemalaycooking
Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft.
Stir in a handful of chopped Dhunya.
Salwaa’s Tarka Dhal Curry
2 cups of dhal washed and drain
Cook until soft with 1tsp each garlic, ginger, salt and turmeric approximately 30 minutes
Add water as needed
Braise one large onion in a separate pan
Add 2-3 chillies
Add 1/2 tsp mustard seeds
Add one large tomato cut in small pieces to onion mixture.
When dhal is soft and ready stir onion mixture into dhal and garnish generously with dhanya
You may add a tbsp of butter as well.
Salwaa’s Puris (quick and easy)
Ingredients:
2 cups self-raising flour or for each cup of normal flour use 1 tsp of baking powder to make your own self-raising flour
½ teaspoon salt
1 teaspoon sugar
Enough buttermilk to make soft, roll able dough or ( take one cup of milk add 1 tbs of vinegar or lemon juice ) to make your own buttermilk
Oil for deep frying
#capemalaycooking
Mix all the ingredients together in a mixing bowl. Knead dough for a few minutes until dough no longer sticks to your hands or surface. Leave dough to rest for a few minutes. Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!! Fry in hot oil until puri puffs up, 2 minutes, turn and fry the other side.
@capemalaycooking
EnjoyServe with boiled white rice, rotis, puris.
Dhal Curry
© Cape Malay Cooking & Other Delights.
Egg Loaf
From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉
I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.
Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.
Here is our recipe for an egg loaf which is a soft and tasty braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.
Ingredients:
4 cups cake flour / plain
2 tsp sugar
1 tsp salt
3 Tbsp butter
2 Tbsp oil
1 cup lukewarm milk
2 large eggs, beaten
1 packet instant yeast (7g)
For the topping:
1 egg, beaten
Sesame or poppy seeds
Method:
Combine the flour, salt, sugar in a large bowl. Add yeast.
Melt the butter, add the oil, stir in the beaten eggs.
Add the milk to the butter and eggs mixture.
Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.
Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.
Grease a large baking tin with butter
Gently punch the dough down, form into shape and place into baking tin.
Or braid the dough as follows:
After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.
With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.
Transfer the braided loaf gently into the greased baking tin.
Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.
Brush with beaten egg. Sprinkle with sesame seeds (optional)
Bake on middle shelf of oven at 200° Celsius for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.
Makes 1 large or 2 smaller loaves.
© Cape Malay Cooking & Other Delights
Brood Porring
Brood Porring Served With Served Stewed Fruit
Bread Pudding / Brood Porring
Ingredients:
6 – 8 large slices of white bread
1 litre milk
6 large eggs
1 cup sugar
2 teaspoons custard powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 cup raisins, optional
4 tablespoons butter
Method:
Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.
Using an electric mixer, mix the eggs, custard powder and sugar together until the sugar has dissolved.
Add cinnamon and cardamom.
Mix in the bread and milk mixture.
Grease a 2 litre oven proof dish with half of the butter.
Gently pour the bread pudding mixture into the dish. Dot the remaining butter on top.
Bake in a preheated oven at 180° Celsius for 50 – 60 minutes, or until firm.
Cool slightly before eating. Serve with stewed dried fruit or apricot jam.
Stewed Dried Fruit
250g mixed dried fruit (I used only prunes and apricots here)
1 cup water
1/2 cup sugar
1 stick cinnamon
2 cloves
1 tsp lemon juice
Method:
Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Cape Malay Cooking & Other Delights - Salwaa Smith 
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