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 […]
Trust you are all enjoying good health with the mercy of the Allmighty.
We are well into April, can you believe it? Seems like it was New Year the other day! Anyway, I thought I’d give you an update of all the new developments here at Cape Malay Cooking & Other Delights.
Thus far, the year has proved to be full of sadness, blessings and new adventures for me, Alhamdullilaah (all praise to the Almighty).
My dad, Mogamat Moosa Francis, passed away at the beginning of February after a long battle with Alzheimer’s. Six weeks later my sister in law, Baraneez, passed away at the very young of 44. May Allah (God) be pleased with them and elevate their status in paradise, ameen.
I’m now on my way to be qualified as a tour guide which will enable me to provide Cape Malay Cooking Adventures to tourists visiting our beautiful city. I’ll be providing the adventures from my home in Newfields. For more information please email me or complete the contact form below.
I’m also offering cooking classes to locals, please contact me for details.
My premix spices have been well received, we now have the ready made cooking sauce where you only add your meat, chicken, fish or vegetables. All the other ingredients have already been added. In addition we also have ready mix dried spices. Add 2 – 3 tablespoons of this mixture to make a delicious curry or akni. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children.
We will be opening a frozen division, Salwaa’s Cape Malay Delights. We are now taking orders for Ramadan. Please place your order by the 7th May 2017 to avoid disappointment. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children. Our price list is below.
For all your birthday cakes, cupcakes, fancies, etc…
please contact Tohierah on 078 606 9655
Last but not least! I’ve been appointed as Brand Ambassador to Akila Foods. I’ll be working closely with the Akila and Flava brand in future. If you would like to collaborate or work with me on any project please do get in touch.
Here is my basic recipe for quick and easy cupcakes. These easy cupcakes are so simple to make. Decorate with a swirl of delicious buttercream frosting, whipped fresh cream topped with fruit, ganache or plain icing sugar.
From My Kitchen To Yours – keeping our heritage alive
250g soft butter
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Quick and easy, no fuss cupcakes.
Preheat the oven to 170° Celsius. Line 2 muffin trays with 24 cupcake cases. Add all the ingredients in a large mixing bowl. Using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases. Bake the cupcakes in the preheated oven, for approximately 15 minutes or until well risen, light brown and firm to the touch. Transfer to a wire rack to cool completely before decorating according to your taste.
© Cape Malay Cooking & Other Delights
Peaches & Cream Sponge Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
Use the summer fruit which is in abundance now in South Africa, to decorate your cakes and bakes.
1 cup castor sugar
4 extra large eggs
1 cup sunflower oil
2 tsp vanilla essence
1 1/2 cups cake flour
1 cup self raising flour
2 tsp baking powder
1/2 cup milk
300 ml fresh cream, whipped
Fresh or canned fruit of choice to decorate
Melted chocolate, optional
Roasted dessicated coconut for the sides, optional
Preheat oven to 180 degrees Celsius. Grease 2 x 20cm baking tin with butter and dust the baking tins with flour or line the tins with greaseproof paper.
Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Pour into prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with smooth apricot jam or lemon curd, chopped peaches and some of the whipped cream. Spread the remaining cream over the top and sides, decorate with fresh or canned fruit.
© Cape Malay Cooking & Other Delights
Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith
Nowadays kolwyntjies are better known as cupcakes, kolwyntjies were baked for special occasion topped with a spread of icing and topped with hundreds and thousands or eaten plain.
Shukran / tramekasie / thank you Grandma Soraya for the recipe 😉
Creating memories, today my granddaughters helped me baked kolwyntjies!
100g softened butter
3 Tbsp cooking oil
1 cup sugar
3 large eggs
2 cups self-raising flour, sifted
1 tsp baking powder
3/4 cup warm milk
1 tsp vanilla essence
Using a large mixing bowl cream the butter, oil and sugar together. Mix in the eggs one at a time.
Fold in the self-raising flour, baking powder, milk and vanilla essence.
Pour the mixture into 24 cupcake cases or into 2 well-greased (grease with butter and dust with flour) muffin tins.
Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes.
Cool on a wire rack completely before decorating.
1 ¼ cup icing sugar
2 Tbsp butter
3 tsp hot water
Food colouring as desired
Mix all the ingredients together. Divide into small bowls and add the food colouring. Spread a spoonful over the cakes, sprinkle with hundreds and thousands and top with a sweet, chocolate or candy.
© Cape Malay Cooking & Other Delights
Salmon served with lemon fried rice & Salmon served on a bed of sweet potatoes, mashed
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemonsGently roast and then coarsely powder the coriander seeds. Keep aside.
Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well.
Add the rice, roasted coriander powder and mix thoroughly.
To Make Chilli Butter
125 g soft salted butter
1 tsp crushed dried red chillies
Mix together the butter and dried chillies in a small bowl. Transfer and wrap the butter in clingfilm, roll it into a log. Refrigerate for 30 minutes or until the butter is hard. Cut in slices and use as required. Left over chilli butter can be frozen for later use.
Here follows a quick round-up of popular Eid dishes.
Click on the links for the recipes. Read the rest of this entry
Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc…
This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.
For the coating:
3 Tbsp smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work
- Preheat oven to 180C.
- Grease a 30x20cm baking tin with butter or oil.
- Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
- Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
- Add vanilla essence.
- Add flour and baking powder and mix well.
- Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
- Pour into prepared tin.
- I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
- Bake for 25 minutes.
- To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
- Allow to cool slightly, turn out into a cooling rack to cool down completely.
- Remove greaseproof paper.
- Cut the cake into squares.
To complete the cakes:
- Mix the jam and hot water together until the jam has dissolved.
- Put the coconut into a little bowl.
- Lightly dip the cakes one at a time into the jam water, do not drench.
- Roll the cakes in the coconut to cover completely.
- Using a piping bag , pipe a border or cover the top of the cakes with whipped cream.
- Decorate with fresh or drained canned fruit.
This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.
Makes +/- 30
500g selfraising flour
¾ cup sugar
1 teaspoon vanilla essence
½ teaspoon baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Spread the doughnuts with chocolate spread
This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream.
ROCKY ROAD BROWNIE BARS
Makes about 2
2 cups of chocolate chips
1 1/4 cups of cake flour
2 tablespoons of cocoa powder
1 ½ teapoon of baking powder
¾ cup of sugar
1 1/4 cup of soft brown sugar
6 tablespoon of unsalted butter, at room temperature
1 teaspoon of vanilla essence
2 cups of mini marshmallows
1 ½ cups of walnuts, coarsely chopped
Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper.
Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside.
In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth.
Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky.
Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt.
Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour.
Let them cool for about 30 minutes and cut into bars.