Budget Recipes Series – Part Two
Welcome to part two of our new budget recipes series.
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands. Please feel free to add you suggestions.
Here’s my suggested menu for the coming week.
Monday
Traditionally we eat fish on a Monday after Sunday’s feast. All the family would normally gather at their parents house on a Sunday and have a big lunch together. I remember growing up and even after I got married, our married siblings would all come to my parents and mother in laws house with their pots of food and we would all eat together. Sundays were family days, the one day of the week when everyone was off from work and relaxing.
For this week’s menu I’ve chosen a fish curry with rice. You can use any firm flesh fish to make this delicious meal. Here’s my recipe.
Fried Fish Curry (Curry with a difference)
Salwaa Smith – Cape Malay Cooking & Other Delights
500g firm fish of choice
Season the fish with salt. Rub a small amount of turmeric onto the fish. Squeeze the juice of half a lemon over the fish slice. Put aside for at least 30 minutes.
Shallow fry the fish 3 minutes aside. Remove the fish from pan. Keep warm.
Braise 2 medium onions in vegetable oil
Add: ½ teaspoon mustard seeds;
½ teaspoon whole cumin
Cook for at least 5 minutes
Add 2 – 3 chopped ripe tomatoes or ½ tin of chopped tomato
Cook for a further 10 minutes on medium heat, stirring often, until the oil separated from the onion mixture
Add little water as needed.
Now add 1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon roasted / leaf masala
1 teaspoon fish masala
½ teaspoon turmeric
1½ teaspoon ground coriander
Cook for a further 5 minutes or until sauce has thickened.
Now add the fried fish and cook for a further 5 minutes. Do not stir the pot but gently shake contents to mix well.
Garnish with fresh chopped coriander. Serve with rice or hot water roti.
Tuesday
Salwaa’s Chicken Fried Rice
This dish is ideal to make using left over rice, chicken and mix vegetables
Salwaa Smith – Cape Malay Cooking & Other Delights
Cut 1 chicken fillet or 2 deboned thigh pieces into small cubes. Season the chicken with BBQ / Braai spice of your choice. Heat 2 tablespoons of oil in a wok or pot. Stir fry the cubes chicken for 10 minutes. Remove the chicken into a plate, set aside and keep the chicken warm.
Then you’ll cook 1½ – 2 cups of Thai / fragrant white rice as per packet instructions. Add 1 cup of frozen mix vegetables to the rice and mix together. Set aside.
Sauté a medium onion, finely chopped in 2 tablespoons oil. I use the same wok or the pot i used for frying the chicken .
Add: 1 teaspoon finely chopped or grated garlic;
1 teaspoon finely chopped or grated ginger;
1 green chilli finely chopped;
2 -3 chopped spring onions;
1 tablespoon soya sauce, optional;
1 teaspoon salt;
¼ teaspoon black pepper
Add fried chicken pieces and mix together
Push to one side of wok / pan
Whisk 2 large eggs and fry on the empty side of the wok / pan. Break the scrambled eggs into pieces.
Add rice and stir fry by mixing everything together in wok for a further 5 minutes.
Wednesday
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 6.
Shepherd’s pie” is made from lamb (hence “shepherd”), while “cottage pie” is made with beef.
Cottage Pie, Oond Frikkadel
Ingredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 medium tomato
½ bunch fresh dhanya, chopped
½ teaspoon ground nutmeg
5 cloves garlic, grated
1 slice bread soaked in water (preferably day or two old)
1 large egg
salt & pepper to taste
Method:
Wash and drain minced meat well
Soak bread in water and squeeze excess water out
Chop onion, pepper, tomato, dhanya finely
Add all the ingredients in a mixing bowl and mix thoroughly using your hands
Transfer the mixture into an oven proof dish
Bake in a preheated oven for 30-40 minutes at 180 degrees C
Top with mashed potatoes and sprinkle with grated nutmeg
Grill in the oven until top is slightly browned
Serve with yellow rice, steamed vegetables or fresh salad
Thursday
Salwaa’s Chicken & Green Beans Stew
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 tablespoons vegetable oil
1 small chicken cut into pieces
1 large onion, chopped
1½ teaspoon salt
2 – 3 green chillies, chopped
5 cloves
2 cloves garlic, minced
1kg green beans, sliced diagonally
3 large potatoes, quartered
1 tablespoon sugar, optional
Method:
Clean and cut the chicken. Heat the oil in a large pot and braise the onions until deep golden brown.
Add the chicken pieces, garlic and spices. Brown the chicken for 5 minutes adding water as necessary.
Add the green beans as well as the potatoes and cook until the potatoes are soft and tender adding water for thinner gravy. Serve with boiled rice and atchar. Serves 6
Always braise meat / chicken until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.
Friday
Sugar Bean Curry
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 packet (500g) sugar beans
500g lamb / mutton pieces, excess fat trimmed, washed and drained
2 tbsp cooking oil
1 large onion, chopped
1 medium tomato, chopped
2 green chillies, deseeded and chopped
5 cloves garlic, grated
1 piece ginger, grated (10cm)
1½ teaspoon jeera / cumin powder
1 teaspoon coriander / koljander powder
1½ teaspoons turmeric / borrie
2 teaspoons leaf masala / roasted masala
1 – 2 teaspoon salt (according to your taste)
3 cardamoms
1 stick cinnamon
1 teaspoon chilli powder (optional)
Method:
Soak the sugar beans in water to cover, overnight.
Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Best serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans.
Saturday
Salwaa’s Braised Sausages / Gesmoorde Sosys
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Braised 2 large finely chopped onions in vegetable oil.
Add 2 cloves of crushed garlic
1-2 chopped chillies
Add few potatoes quartered – this will speed up the cooking process and will give potatoes a nice dark colour.
Add one teaspoon salt and half teaspoon black pepper or to taste
Add little water at a time.
When potatoes halfway done add cut up sausages, about 400 gram and cook for about 5 minutes
Add pieces of butternut / mushrooms
Adding water to whatever consistency you like it.
When butternut / mushrooms are done. Shake pot slightly do not stir.
Serve with rice or fresh bread and atchar or blatjang.
Sunday
Salwaa’s Simple Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 chicken cut into small pieces
1 teaspoon salt
1 teaspoon whole pepper corns
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons roasted masala or leaf masala
1 teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon whole fennel seeds
2 teaspoons garam masala
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
5 cardamom pods
5 allspice / pimento
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
½ cup of fresh mint leaves
½ cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about one tablespoon aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better preferably overnight
1 cup of cooked brown lentils (optional)
3 – 4, potatoes, cut into quarters and deep fried
4 cups of long grain or basmati rice
Cover the 4 cups of rice with boiled water.
Add 1 tsp of salt and tablesppon of oil, stir well and keep in boiling water for 30 minutes.
After chicken is well marinated in pot, put stove on high.
Add potatoes then lentils if you’re using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter (optional)
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.
Dish from the bottom upwards.
Sunday Dessert
Here’s a refreshing dessert for Sunday afternoon. Use any fresh seasonal fruit and get the kids to help you chop the fruit!
Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.
From My Kitchen To Yours – keeping our heritage alive since 2011!
I used the following fruit:
½ pineapple
½ pawpaw
½ mango
2 pears
1 cup of mixed green and black grapes
2 kiwi fruits
3 apricots
2 peaches
1 banana
2 satsumas
½ lemon
½ cup orange juice
½ cup pineapple juice
2 tablespoons honey (optional)
Method:
Prepare the fruit with a small knife, preferably a serrated knife
Peel the fruit, I left the skin on of the peaches
Carefully remove any pips or stones
Half the grapes
Cut all the fruit into even cubes
Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first
Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration
Pour the orange and pineapple juices over the fruit
Drizzle the honey over the fruit
Gently mix all the fruit together, cover with a plate of plastic wrap
Refrigerate for at least 30 minutes, or longer, before serving
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Banana & Chocolate Chip Muffins
Banana And Choc Chip Muffins
These banana and chocolate chips muffins are deliciously moist and the combination of banana and chocolate is divine!
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Makes 12
You will need:
Dry ingredients:
1½ cups plain or cake flour
½ cup of brown sugar
3 teaspoons of baking powder
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
Wet ingredients:
1 medium egg
1 banana, mashed
¼ cup vegetable oil
¾ cup of milk
100g chocolate chips
½ cup chopped nuts (optional)
Method:
Pre-heat oven to 200 degrees C.
Line a muffin tray with 12 muffin cases.
Add all the dry ingredients into a large mixing bowl.
Stir lightly using a wooden spoon.
Make a well in the centre.
Add the wet ingredients.
Mix well to combine.
Add the chocolate chips (and nuts if using)
Divide the mixture into 12 muffin cases, about two-thirds full.
Bake for 20 minutes.
Budget Recipes Series – Part One
Welcome to our new series, Budget Recipes Series
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands.
Here’s my suggested menu for the week.
Monday
Fish frikkadel with gesmoorde tomato and rice.
Ingredients:
500g hake fillets or 3 tins of tuna / tin mackerel / pilchards
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
¼ teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1¼ teaspoons leaf masala / chilli powder
¼ teaspoon borrie/tumeric
1 tablespoon lemon juice
Salt to taste
Handful chopped parsley
1 medium egg
Cooking oil for shallow frying
Method:
Boil hake in enough water to cover for 5-10 minutes. Drain well and flake.
Soak the bread in water for 10 minutes then squeeze out all the water. Meanwhile, to the oil in a saucepan add the chopped onion.
Braise until golden brown. Add tomato, garlic and spices, cook for 5minutes until all the spices are combined.
Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes.
Shallow fry in hot oil until brown for about 5 minutes on each side. Serve with white rice and gesmoorde tomato.
Gesmoorde Tomato
Sauté a large peeled and chopped onion in a tbsp of oil.
Add 2 finely chopped cloves of garlic
Green chillies to taste
A small chopped green pepper optional
Salt to taste
1/4 tsp dried mix herbs
3 large red tomatoes.
You may use tin of chopped tomatoes instead of the fresh tomatoes.
Add 1 – 2 tablespoons of sugar, optional. The sugar will neutralise the acidity of the tomatoes.
Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft about
10-15 minutes. Serve warm with the fish frikkadel and rice.
Tuesday
For Tuesday I chose dhal with eggs and rice.
Tarka Dhal
1 cup red lentils (dhal)
1 teaspoon grated ginger
1 teaspoon crushed garlic
½ teaspoon turmeric
2 green chilies, chopped
1½ teastpoon salt
For the tarka
2 tablespoon cooking oil
1 medium onion, chopped
¼ teaspoon mustard seeds
¼ teaspoon onion seeds / powder
½ teaspoon chilli powder
1 medium tomato, choppedFor the garnish
1 tablespoon chopped fresh dhanya
1 green chilli, chopped
1 tablespoon chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm. Whilst the dhal is cooking boil 4 – 6 eggs. Cool down and peel.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Gently add the peeled hard boiled eggs. You can slice it in half at this stage or leave it whole if preferred. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve with boiled rice, roti, vetkoek and atchar or sambals.
Wednesday
Mince Pasta Bake
250 gram of pasta of choice cooked as per packet instructions. Drain and put in oven proof dish.
Sauté 1 medium chopped onion in a a little olive oil. Add 1 tsp of fresh minced garlic, 1 tin of chopped tomatoes with salt an pepper to taste and a tsp of dried mix herbs. Cook for about 10 minutes. Mix with pasta.
Brown 400g steak mince in another pan until dry and mix with pasta and tomato mix.
For the sauce
2 tablespoon butter
3 tablespoon cake flour
2 cups of milk
3/4 cup of grated cheddar cheese (optional)
Method:
To make the sauce, melt the butter in a saucepan on a low heat. Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste. Slowly pour the milk in, stirring all the time. Bring to the boil, stirring with a whisk, until thickened. Season with pepper & salt to taste and stir well. Add cheese and stir. Pour into baking tray with all other ingredients.
I topped it with more grated cheese and sliced mozzarella for a more cheesy taste.
Bake in preheated oven at 180’C for about 15 minutes.
Thursday
Cauliflower with rice
Stew or bredie as it is known in South Africa usually consists of mutton / lamb pieces / beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
600g mutton / lamb pieces / beef pieces
1 large cauliflower (or 2 small ones)
2 stick cinnamons
1-2 green chillies
1 teaspoon salt
1 tablespoon sugar (optional)
Water as needed
Method:
Heat oil in a large saucepan and braise onion until golden brown, 5-10. Add meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough water; simmer until meat is nearly tender about 30 – 40 minutes depending the cut of meat you use. Add cauliflower florets and simmer until almost soft. Add potatoes and cook for about 15 minutes. Add sugar, stirring gently to dissolve. Serve with boiled rice and atchars.
Friday
Ingredients:
Serves 4 – 6
2 cups basmati rice
500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 tablespoons leaf or roasted masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 teaspoons salt
2 cups frozen mix vegetables
2 large potatoes, quartered (optional)
50g butter
1/4 cup water
Method:
Cook the basmati rise in enough water to cover until nearly tender. Rinse and drain in a colander. Wash and drain minced meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes, adding water to prevent it from sticking and burning. Add mince to sauce, stirring to prevent lumps forming. Cook covered for 10 minutes, then add tomato and potatoes if using and cook until almost tender, about 15 minutes. Add the frozen veg and cook a further 10 minutes. Layer a third of the rice in a casserole dish top with a third of the mince. Add a second and third layer of rice and mince ending with a layer of rice. (So in effect you will have 3 layers). Dot with butter and water. Cover and microwave for 10 – 15 minutes to finish cooking the breyani. Garnish with chopped dhanya leaves. Serve with atchars or sambals.
Saturday
Homemade Pizza
Makes 1 large Pizza
2 cups self raising flour
1 cup low fat plain yoghurt
In a bowl mix the 2 ingredients until a dough forms. Cover and allow the dough to rest for 10 minutes.
Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray and top with fillings of your choice. Bake for about 20 minutes at 190 degrees.
Suggested Toppings:
To start off all pizzas:
• Tomato puree or tomato ketchup
• Dried mixed herbs, oregano or fresh chopped basil
Spread tomato puree or tomato ketchup over the pizza bases, sprinkle with the herbs.
Top with grated cheese and get your children to decorate with whatever toppings you have in the fridge.
Bake in a preheated 200 C for 15 to 20 minutes if using a scone or dough base, until golden brown.
Topping ideas:
• grated cheese (cheddar, mozzarella)
• olives
• chopped onion
• chopped peppers
• chopped tomatoes
• broccoli florets
• sliced courgettes
• sliced mushrooms
• tinned sweetcorn
• roasted vegetables
• chopped pineapple
• tuna
• cooked chicken
• pepperoni, salami
Sunday
Very easy and simple to make but absolutely delicious
1kg chicken pieces seasoned with 1 – 2 teaspoons salt and lots of black pepper
In a hot deep pot add half cup tablespoons oil, your pot needs to be very hot before adding the oil. Use a heavy based pot for best results.
Fry chicken one layer at a time for 5 minutes each side, don’t worry if it is little dark, when done it will be a nice deep golden colour. Remove, set aside and fry the rest of the chicken. After all the chicken has fried you may add potatoes. Brown the potatoes on all sides, remove.
Add the chicken and potatoes back to the pot with little water as needed.
Cover pot with lid turn the heat to medium – low heat and let it simmer for another 20 minutes. Try not to stir the pot, shake the pot gently from time to time, add little bit of water to prevent the chicken and potatoes from sticking.
Serve with gesmoorde rys / braised rice and deep fried potatoes, if you not adding potatoes in the pot, and / or lots seasonal vegetables of choice.
Sunday Dessert
Here’s a delicious treat for the weekend.
Chocolate meets coffee – the perfect combination for this delectable chocolate cake variation.
Salwaa’s Cappuccino Bars
Ingredients:
225g softened butter
1 cup sugar
4 large eggs
1 ¾ cup self-raising flour
1 tsp cocoa powder
1 teaspoon baking powder
3 tablespoon instant coffee dissolved in 3 tbsp hot water
Topping:
1/2 cup double cream
200g white chocolate
1 teaspoon butter
Method:
Preheat your oven at 180°C
Cream the butter and sugar together in a bowl till light and fluffy using electric beater. Then add the eggs and mix till all combined, sift the flour, baking powder, cocoa powder and mix till the cake mixture is smooth.
Lastly mix the coffee mixture well into the cake mixture. Grease and line baking paper in a 28 x 18cm baking tin and pour your cake mixture evenly in your prepared baking tin.
Bake for the cake for 30 minutes or till the cake has risen and firm to touch.
Allow the cake to cool in the tin for 10 minutes once baked and then turn onto a cooling rack to cool completely.
Prepare the topping on the stove in a small sauce pan by adding all the topping ingredients on a low heat, ensuring the mixture does not boil or burn. When the chocolate starts to melt turn the heat off and mix till it’s all combined and silky smooth. Allow the topping to cool and then spread over your cooled cake.
Slice into 18-20 bars depending on your desirable serving size.
Enjoy!
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Spicy Toasts
Spicy Toasts
Salwaa Smith – Cape Malay Cooking & Other Delights
Here’s a delicious and easy spicy toast recipe for breakfast. Spicy toast is an interesting easy recipe made with just a few ingredients. This simple and easy-to-make toast recipe would be loved by adults and kids alike. Packed with the goodness of milk, cheese and eggs, this is an ideal breakfast to kick-start your day.
Serves 4
Ingredients:
6 large eggs
1 cup milk
2 green chillies, finely chopped
1 tablespoon freshly chopped dhanya
1 cup grated cheddar cheese
½ teaspoon salt
½ teaspoon white pepper
8 slices white bread
Method:
Break the eggs into a bowl and whisk. Pour in the milk and whisk. Add the rest of the ingredients.
Cut the bread diagonally and soak one at a in the egg mixture. Heat the oil in a frying pan.
Fry the slices of bread until they are golden brown, about 2 minutes each side.
Drain of any excess oil and serve immediately with freshly cut tomatoes.
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Basic Cupcakes
Some colourful decorated cupcakes. I made these using my basic cupcake recipe which I’ll share again with you all.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Makes 24
Ingredients:
225g soft butter/margarine
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Method:
Line 2 muffin trays with 24 cupcake cases.
Add all the ingredients in a large bowl and, using an electric hand whisk, beat together until just smooth. The mixture will be fairly stiff. Spoon the mixture into the paper cases.
Bake the cupcakes in a pre-heated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool.
Buttercream Frosting:
175g soft butter
350g icing sugar
Food colouring
A variety of edible sugar flower shapes, cake decorating sprinkles, etc…
Method: Whisk the butter until smooth and creamy. Sift in the icing sugar and mix until combined Add a drop of milk if the mixture is too stiff. When the cupcakes are cold, spread or pipe a little frosting on top of each cupcake, then decorate to your choice.
Cook’s Tips:
For best results use all ingredients at room temperature. Here’s more tips to bake the perfect cupcake
Add 1 teaspoon vanilla essence for extra flavour.
This recipe makes approximately 24 cupcakes. Here’s my recipe for 100 cupcakes.
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Recipe for 100 cupcakes
Baking for a crowd doesn’t have to be stressful! My cupcake recipe, fit for any large gathering, will ensure you’ll have more than enough to go around and have leftovers to enjoy with a cuppa…
You will need a really big bowl to mix the batter. Perfect homemade cupcakes also depend on the ingredients you use, the techniques you employ, and the variables in your own kitchen. But thankfully, in most cake recipes, the same basic principles apply.
Some tips for baking the perfect cupcake:
- 1. Use quality ingredients – I always use large eggs
- 2. Bring ingredients to room temperature – Let eggs and milk warm up on the counter for 1 hour before you mix your batter for a taller, softer cupcake!
- 3. Use a kitchen scale or measuring cups – ensure you use the correct size measuring cups and spoons
- 4. Don’t over-mix the batter – For best results, mix by hand (or use a stand mixer on the lowest setting), and mix until all ingredients are just combined.
- 5. Check your oven temperature – for a flat cupcake top, I recommend baking on 170°C for approx 25 min
- 6. Don’t open the oven door during baking! – opening the door whilst baking may result in your cupcake sinking in the centre
- 7. Bake cupcakes in the centre of your oven – Position your oven rack in the very centre of your oven to help cupcakes bake evenly (unless you using a fan assisted oven)
- 8. Use a quarter cup measurement to fill cupcake liners – fill your cupcake liners two thirds full
- 9. Move cupcakes to a wire rack to cool completely – allow the cupcakes to cool completely before decorating
My cupcake recipe can be made a day in advance and also freeze well. Flash freeze on a tray and then seal in an airtight container. Can be frozen for up to three months. When ready to enjoy, you can thaw the cupcakes at room temperature on a plate, they should be ready to consume in around 2 hours.
If possible, try to freeze cupcakes unfrosted. They are easier to store and stack, and can be quickly frosted just before you’re ready to serve them.
My recipe for a hundred simple cupcakes.
You will need:
5 cups castor sugar
20 large eggs
5 cups cooking oil, I used vegetable oil
3 tablespoons vanilla essence
10 cups cake or plain flour
5 tablespoons baking powder
2½ cups milk
You will need to:
Preheat oven to 170C, line muffin or cupcake tins with cupcake cases.
Cream eggs and sugar until light and fluffy. Pour in the oil and mix well until the mixture is light and creamy. The mixture should be pale yellow in colour. Stir in the vanilla essence. Add the flour and baking powder, mix until combined. Do not over mix. Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
Divide the mixture equally between the 100 cupcake cases. I used a quarter measuring cup to fill my cupcake cases. Fill the cases up to three quarters.
Bake the cupcakes in a preheated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool. Decorate as required.
PS: this recipe yields slightly more than 100, (I get approx 6-7 extras)
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Savoury Carrot Rice
Savoury Carrot Rice
From My Kitchen To Yours – keeping our heritage alive since 2011!
Here is a lovely savoury alternative to plain or yellow rice. Serve this aromatic carrot rice with roast chicken or meat, it doesn’t only taste divine, it’s quick and easy to make. You may even use leftover plain rice to give it a new lease of life! Any type of rice is suitable for this dish.
Ingredients:
2 cups rice
50g butter
1 large onion, peeled and finely chopped
1 tsp black mustard seeds
5 cardamoms
1 large stick cinnamon
4 cloves
1 garlic clove, peeled and grated
1 – 2 green chillies, chopped
5 curry leaves
2 bay leaves
1 cup grated carrots
Method:
Cook the rice as you normally would for plain rice. Keep the rice warm.
Heat a large saucepan over high heat.
Add the butter and wait until its melted.
Add the mustard seeds, cardamoms, stick cinnamon and cloves.
Stir fry for 30 seconds.
Turn the heat to medium, add onions and sauté the onions until light golden in colour.
Stir in the grated garlic. Then add the chopped chillies, curry, bay leaves as well as the carrots.
Pour in a ¼ cup of water and cook for 5 minutes over low to medium heat.
Add the warm spices to the cooked rice, stir thoroughly using a large fork. Make sure the rice and the spices are completely mixed before serving.
And there you have your delicious savoury carrot rice.
Serve with your Sunday roast or as a side dish when braaing / BBQ
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Creamy Spinach & Tagliatelle Pasta
Creamy Spinach & Tagliatelle Pasta
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since February 2011!
Cook Tagliatelle as per packet instructions, drain and put aside.
Sauté a finely chopped onion in 2 TBSP of butter / olive oil or use both
Add 1 tsp of crushed garlic
Add a bunch or 500g of chopped spinach and cook for few minutes.
Add 250ml fresh cream
Add 1/2 cup of grated cheddar cheese.
Salt & pepper to taste
Add Tagliatelle and mix well.
Variation: add chopped chicken pieces or shrimps before adding pasta.
Alternatively use spaghetti instead of tagliatelle.
Delicious!
Pepper Steak Pie
Salwaa’s Pepper Steak Pie Filling
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1kg stewing steak
2 onions, chopped
1 tablespoon oil
1 & 1/2 teaspoon freshly crushed garlic
3 bay leaves
3 cloves
3 allspice
1/2 cup sago soaked in water
2 teaspoons cracked black pepper
1 teaspoon white pepper
1 teaspoon black pepper
Water as needed
1kg puff pastry
1 tablespoon butter
1 egg (beaten for glazing pie pastry top)
200-250g mushrooms, chopped (optional- stir in at end of cooking while mixture is cooling)
Method:
Wash and dice up steak into 4 cm cubes.
Heat a large saucepan. Add oil. Cook onion until golden brown over medium heat and add garlic after a few minutes, stir well. Add the steak & water to cover, stir through.
Add and mix in the pepper. Whilst the steak is cooking soak the sago in water to cover.
Gently bring to boil then reduce heat & simmer on low for 1 – 1 & 1/2 hours or until steak is nice and tender.
Stir occasionally to stop burning, check because you may need to add some extra water.
Add the soaked sago and cook a further 15 minutes.
Allow your pepper steak filling to cool completely before using. (Stir in the mushrooms at this point if using.
When you are ready to cook the pie, preheat oven to 190°C.
Roll your pastry out on a lightly floured work surface. Ideally the pastry should be about 3mm thick.
Using your pie dish as a guide, cut the pastry 1 cm wider than edge of pie dish and set aside. This will be the base. Cut lid for pie, make this same size as pie dish and set aside.
Grease the pie dish by rubbing butter liberally over the base – this helps later for removing/serving pie after baking.
Line base of pie dish with the pastry bottom and press all around to edges of pie dish.
Spoon in the cooled pepper steak mixture, (removing bay leaves, allspice and cloves as you do this) spreading it out evenly to edges.
Brush lip of pastry around pie dish with beaten egg.
Put pastry lid on and press edges all round pie dish. Decorate with fork to create ‘crust edge’.
Brush all over with beaten egg. Make a small sliced opening in middle of pie before putting in oven – this lets steam escape as it cooks.
Transfer to oven and cook for 15 minutes. Rotate pie around and cook for a further 15 minutes or until top is lightly browned.
Allow to cool for 15 minutes, after cooking and before serving – this way the pastry sets and makes it easier to serve or flip on to a plate.
Alternatively, cut the pastry in square, drop a spoonful of filling on one half fold the other half over to make a triangle.
Or using a round cooking cutter, press out circles big enough to line a muffin tin (the holes) drop spoonfuls of filling in the centre and close with another pastry circle. Brush with beaten egg and bake as above.
Cook’s Tip:
Instead of adding plain water during the cooking process, dissolve 1 cube beef stock in half litre water and use that as needed.
You can find my pastry recipe here⤵️
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One Pot Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.
As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.
Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.
Salwaa’s Simple Chicken Breyani
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage since 2011!
Ingredients:
1 chicken cut into pieces
1 tsp salt
1 tsp whole pepper corns
1 tsp cumin powder
1 tsp coriander powder
1 tsp whole cumin seeds
1 tsp whole coriander seeds
2 tsp roasted masala or leaf masala
1/2 tsp tumeric
1 tsp whole fennel seeds
2 tsp garam masala
2 tsp freshly grated garlic
2 tsp freshly grated ginger
5 cardamom
5 allspice
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
1/2 cup of fresh mint leaves
1/2 cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about a TBSP aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
Method: In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better
1 cup of cooked brown lentils (optional)
3-4, 1/2 cooked deep fried potatoes (optional)
4 cups of long grain white rice or basmati rice.
Cover 3-4 cups of rice with boiled water.
Add 1 tsp of salt and TBSP of oil, stir well and keep in boiling water for 30 minutes.After meat is well marinated in pot, put stove on high.
Add potatoes then lentils if you using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter (optional)
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.
Enjoy!
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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