Camembert Tear and Share

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Camembert Tear & Share Rolls

Soft garlic and herb enriched rolls, topped with olive oil, served with a whole Camembert. Tear pieces of rolls, dip in the melted cheese and enjoy.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

4 cups bread flour

1 tsp salt

1 tbsp sugar

1 packet instant yeast

1 ½ cups lukewarm water

50g butter

1 Camembert

1 large garlic clove

2 green chillies

Few sprigs rosemary

Olive oil

Method:

Combine the flour, salt, sugar and yeast in a large mixing bowl. Add the water and mix until a dough forms. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with plastic wrap and prove in a warm place for 2 hours.

Grease an oven proof dish or baking tray with the butter. Cut the rind of the top of the Camembert. Peel and finely chop the garlic and chillies. Poke a few holes in the cheese, stuff a little of the garlic and chillies with a sprig of rosemary. Place the cheese in the centre of the tray.

Divide the dough into small balls, arrange the dough balls around the cheese, leaving a bit of a space between in ball. Scatter the remainder of the garlic, chillies and rosemary over the rolls. Brush lightly with olive oil. Cover loosely with plastic and leave for to rise again for about an hour.

Bake in a pre-heated oven at 180°C for about 25 minutes or until the rolls are brown and the Camembert has fully melted. Using a pastry brush, brush the melted butter over the rolls. Serve immediately.

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Spicy Rice

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Salwaa’s Spicy Rice
Nando style rice served with crispy chicken strips and toss salad or kebabs
Spicy Rice Served With Crispy Chicken Strips
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups basmati rice
3 tbsp spoons olive oil
1 medium onion
1/2 red bell pepper
1/2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt (or too taste)
1 cube chicken stock dissolved in one cup boiling water
1/2 cup frozen peas
Spicy Rice
Method:
Parboiled the basmati rice, rinse in a colander and set aside
Sauté 1 medium size chopped onion and 1/2 chopped red pepper in the olive oil
Add the turmeric, cumin, chilli powder, salt as well as the paprika
Add the chicken stock with the cup of boiling water
Mix all the above together with 1/2 cup of frozen peas and steam rice until done
Spicy Rice Served With Kebabs
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Kebabs

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Salwaa’s Kebabs or Burgers

Beef Kebabs

Cape Malay Cooking & Other Delights

Kebabs or burgers can be made weeks before the time, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 15 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak/beef/lamb mince. Make chicken mince by shredding fillets in a food processor.

My recipe for kebabs or burgers

Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped

Chicken Kebabs

Method:

Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.

Homemade Lamb Burgers

Sponge Flan

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.

Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins

Method:
Pre-heat the oven to 180°C.

Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.

In a separate mixing bowl mix together the egg yolks and sugar.

Mix until creamy and the sugar has dissolved.

Add the oil to the milk and stir into the egg mixture.

Sift in the flour and baking powder, mix well.

Fold in the egg whites.

Divide into the 2 small greased flan tins or 1 large flan tin.

Bake for 10 minutes in the pre-heated oven.

Cool slightly in the tin before removing.

Leave to cool completely on a wire cooling rack before decorating.

Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.

Serve immediately.

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Check Jam Roll

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Check jam roll this is a quintessential Cape Malay recipe. One that adorned every cake table at a wedding, hujaaj, on the Eid/labarang table or any other social gathering. Check jam roll is also known as Battenberg Cake in England. This striking checkerboard cake is a favourite for afternoon tea in England. Legend has it that the cake was created in honour of the marriage of Queen Victoria’s granddaughter Victoria to Prince Louis of Battenberg in the 1880s. (The coloured squares inside are thought to represent the four princes of Battenberg) It’s quite possible that the English brought the recipe to South Africa and we’ve adapted the recipe to represent our colourful personalities as the original recipe was only yellow and pink in colour and covered with marzipan.

From what I can remember my sister in law making this cake, she used to finish it off in chocolate flavour as well as a plain icing sugar. This cake can be made in advance and keeps well for up to a week if wrapped and stored properly. Slices of this cake was often used as a centre piece in a cake plate at wedding and other such gatherings.

Assembling the cake requires some precision, but it’s easier than it looks. The batter is thick enough that you can fairly neatly spoon two colours next to each other without them bleeding together; you might have to trim a bit off each half to cut away any combined bits. Or you can create a divider to keep them separate. I’ve wrapped a thin piece of cardboard, such as from a tissue box, in aluminium foil to good effect. My recipe makes 2 cakes.

Ingredients:

6 large eggs

1½ cups castor sugar

½ cup hot water

2 tsp cooking oil

2 cups self-raising flour

3 tsp baking powder

1 heaped tablespoon cocoa powder

½ tsp vanilla essence

½ tsp red food colouring

½ tsp rosewater (optional)

½ tsp green food colouring

½ tsp peppermint essence (optional)

½ cup smooth apricot jam

1 tbsp hot water

2 cups icing sugar

3 tbsp cocoa powder (omit if finishing off the cake plain)

Enough water to make a paste

Desiccated coconut

Method:
Preheat the oven to 180°C fan. Lightly grease two Swiss roll tins and line it with greaseproof paper. Cut a strip of cardboard to fit the length of the tins. It should fit snug. Cover the cardboard with foil. Lightly grease the foil and wedge into place.

In a large bowl beat eggs and castor sugar until light and creamy. Mix in vanilla essence, oil & hot water. Fold in the self-raising flour and baking powder.

Divide the mixture evenly into 4 bowls. Mix the red food colouring and the rosewater (if you’re using it) in one bowl. In the 2nd bowl mix the green food colouring and peppermint essence (if you’re using it). In the 3rd bowl mix the cocoa powder and in the 4th bowl the vanilla essence.

Turn the pink mixture (the red will have turned pink) into one side of the prepared tins. Turn the green mixture into the other half of the tin. Turn the chocolate and vanilla batter into the second prepared tin. Smooth the batter gently into the corners.

Bake for 20 minutes until risen and firm to the touch. Leave to stand for 5 minutes in the tin. Slide a knife between the cake, tin and foil strip. Turn onto a wire cooling rack lined with greaseproof paper. Remove greaseproof paper attached to the bottom of the cakes. Leave to cool completely.

Trim the cake so that each half measures approximately 28x9cm. Cut each slab in half lengthways so that there are eight equal pieces.

Mix the jam and hot water to thin the jam slightly. To assemble the cake, brush the top of each cake strip with the jam and press a pink strip on top of a vanilla strip, do the same with the chocolate and green strips. Press the pink/vanilla strip together with the chocolate/green strip to create a chequerboard effect. Make sure to brush all the inside strips with jam to help it sticking together.

Mix the icing sugar and cocoa powder together with a bit of water to make a thick paste. Brush the cocoa paste all around the outside of the cake and roll desiccated coconut all over the cocoa paste. Wrap the cake firmly in greaseproof paper and leave to set for a couple of hours. Cut a very thin slice off each end of the cake for a neat edge.

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