Blog Archives
Viennese Finger Cookie
Viennese Fingers is a delicate shortbread type of cookie with the ends dipped in rich, milk chocolate. A classic teatime treat.This is one of my most favourite biscuits to munch on. It melts in your mouth and goes so well with a hot drink. I guarantee your cookie tin won’t stay full for long!
For best results use pure butter at room temperature. Gradually add the flour to get a soft dough. I use a large star nozzle to pipe my cookies. It’s quite easy to make these impressive cookies with few ingredients.
Chocolate Dipped Viennese Biscuits
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
500g cake / plain / all-purpose flour
250g soft butter
1 cup cooking oil
1 cup icing sugar
4 dessert spoons custard powder
Method:
Cream the soft butter, oil and icing sugar in a large mixing bowl.
Stir in the custard powder and gradually add the flour. Mix well to form soft dough.
Use a nozzle to pipe “fingers”. If you find it easier transfer the dough into a strong piping bag. Otherwise just take pieces of dough in your hand and use your hand and fingers to push the dough through the nozzle. I use a large star nozzle for this.
Pipe directly onto a baking sheet lined with parchment paper. I always use parchment paper to line my sheets to prevent my cookies and bakes from sticking. I never grease my baking trays.
Bake in a pre- heated oven at 180°C for 8-10 minutes until light golden in colour.
Leave to cool in the baking sheet for 10 minutes before gently transferring onto a cooling rack to cool completely.
Meanwhile melt your chocolate in the microwave in bursts of 30 seconds until melted.
- I recommend a glass bowl with the chocolate broken into chunks.
- Then 30 second heat burst – take it out and stir.
- Repeat until just melted – always using 30 second burst of the microwave before stirring or you will burn the chocolate.
Alternatively, melt on the stove top using a bain-marie.
How to melt chocolate in bain-marie
- Place a bowl over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it or else the chocolate will split.
- Warning – The bowl should not touch the surface of the water at all.
- Chop up the chocolate into small pieces and place in the bowl.
- Stir with a spatula. Always use a spatula so that no bubbles form.
- When the chocolate almost melts, remove bowl from heat and place on a towel.
- Stir with spatula until every last piece of chocolate melts completely.
- Transfer to a serving bowl and the melted chocolate is ready to use as needed.
Dip the ends in melted cooking chocolate.
Dip in crushed nuts optional
Watch how I make my Eet Sum Mor Biscuits below.
Chicken Breyani
Expats – shop my eBooks online at https://capemalaycookingdelights.com/
South Africa – shop my eBooks online at https://capemalaydelights.myshopify.com/
Read my online magazine – https://capemalaycookingdelights.com/salwaas-cape-malay-magazine/
Salwaa’s Simple 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 Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 chicken, cut into pieces
1 teaspoon salt or to taste
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, pimentos
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 a tablespoon onions 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 preferably overnight.
1 cup of cooked brown lentils, optional
3-4, semi soft deep fried potatoes
4 cups of long grain or basmati rice
Cover the 4 cups of rice with boiled water.
Add 1 teaspoon of salt and tablespoon 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
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.
Enjoy!
Expats – shop my eBooks online at https://capemalaycookingdelights.com/
South Africa – shop my eBooks online at https://capemalaydelights.myshopify.com/
Read my online magazine – https://capemalaycookingdelights.com/salwaas-cape-malay-magazine/
Eggless Vanilla Sponge Cake
Simple vanilla sponge cake with white icing and multicoloured sprinkles
The origins of the traditional old school cake recipe can be traced back to the 1980s. A wholesome treat that required only a few ingredients easily found in any household instantly became popular, still remaining an integral part of UK cuisine in modern times. In the early 20th century, it was common for schoolchildren to bring cakes and other treats from home to share with their classmates. However, with the advent of school meals, school cakes became a staple of the school lunch menu. School (vanilla) cakes have remained popular over the years due to their simplicity and affordability. They are filling and satisfying snacks that can be easily made in large batches to feed a large number of students. Additionally, school cakes are often served with a side of custard or cream, which provides added richness and texture.
Here’s my version of an eggless vanilla sponge cake. A delicious yet simple true British vanilla cake with icing and sprinkles – the classic easy bake for everyone to enjoy!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Read my September online magazine here
Ingredients:
1⅓ cups cake / plain / all purpose flour
¾ cup granulated sugar
½ tsp baking powder
Pinch of salt
¾ cup milk
½ cup plain yoghurt
½ cup oil
1 tsp vanilla essence
Method:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin. You can also use a rectangular baking tray like I did with this one.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the yogurt, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
For the topping:
200g icing sugar
3 tablespoons cold water
Sprinkles
FAQ:
Why has my cake dipped in the middle?
This might happen due to over mixing, an uneven baking temperature, or short baking times.
Why has my cake risen in the middle?
The reasons include the wrong quantity of the raising agent, a wrong size baking tray, or very high baking temperatures.
How do I know that the cake is done?
Try inserting a toothpick into it; a clean toothpick is a sign that your treat is ready.
How long can this cake last?
When stored in the fridge or in a cool place in an airtight container, it can last for about 3-4 days. But I can guarantee it will be gone within one day!
Afghani / Kabuli Pilau
We had Afghan Pilau for the first time a couple of years ago at a local Afghan restaurants. My husband loved it so much we had it on a number of occasions at a restaurant but never attempted to cook it myself. It was only when I researched the recipe that I found it was actually very easy to make. A lot of pots and pans were used in the process but very easy to assemble! When I saw the lamb shanks in our butcher I had to buy it (was £14.50 each and we bought two) and I knew already what I was going to make with it. So, this will definitely a dish that we will only make it a couple of times in the future, unless we get lamb shanks on special!
Kabuli pilau is considered a festive and important dish due to the price (of the meat) and quality of the ingredients as well as its tradition of being Afghanistan’s national cuisine. It’s usually served on special occasions. The dish is traditionally placed in the centre of the table surrounded by other foods. Top tips, don’t let your rice get sticky, it should be fluffy and the grains of rice should be “loose”. This is a very rich and tasty dish, don’t skimp on the oil!
For the meat:
- 2 – 3 large lamb shanks, you can use large lamb or mutton pieces as well
- 8 cloves garlic
- 1 black cardamom pod
- 8 green cardamom pods
- 1 tablespoon coriander seeds
- 1 tablespoon whole black pepper corns
- 1 tablespoon jeera seeds
- 5 cloves
- 3 bay leaves
- 1 large cinnamon stick
- 1 tablespoon salt or to taste
For the carrot topping:
- 4 tablespoon oil for frying
- 2 medium sized carrots, peeled and julienne cut
- 1 large handful raisins or sultanas
- 1 large handful almond slivers
- 1 tablespoon sugar
For the rice:
- 4-5 tablespoon oil
- 3 cloves garlic, finely chopped or grated
- 1 tablespoon cumin seeds
- 2 medium onions, thinly sliced
- 3 cups basmati rice, ideally you want to use a long grain basmati rice.
- Soak the rice in boiling water to cover whilst the meat is cooking.
- 1-2 teaspoons salt, to taste
Method:
- Add all the ingredients for the meat into a large pot and cover with enough water to cover all the meat. Bring to a boil and then cover, simmering for 1.5-2hrs, till the meat is tender but not falling off the bone. Top up with water if needed. Check after 1.5 hours to see if the meat is soft.
- Meanwhile, heat 3-4 tablespoon of oil in a pan, add your julienne-cut carrots. Sauté the carrots on medium heat for 5 minutes, till they are tender, don’t overcook you still want the crunch of the carrots. Add the raisins, stir fry for an additional 5 minutes, till the raisins begin to swell up. Finally, add 1 tablespoon sugar and the almond slivers, stir fry a further minute. Turn off the heat, cover with foil, set aside and keep the carrot mixture warm until needed.
- When the meat is tender, strain out the liquid stock using a colander and discard the whole spices. Reserve the stock.
- In a heavy based pot, heat 4-5 tablespoon of oil, add the cumin seeds, garlic and the onions. Sauté this on medium-high till the onions become lightly brown. You can sauté them more if you prefer a darker shade. How dark or light your onions are will affect the colour of the end result for your rice.
- Once the onions are to your desired colour, add the meat without the stock. Sauté the meat and onions for 10 minutes.
- Add the reserved stock. Bring to a boil.
- In a colander, rinse your rice until the water runs clear. Add the basmati rice and salt onto of the meat. Add more water if necessary, the water should just cover the rice.
- Cook on high heat till the water begins to boil, and then reduces, until there is very little water left in the pot. Stir once or twice using a fork, being careful not to break any rice pieces.
- At this point, reduce the heat to the lowest possible, allow it to steam like this for 10-15 minutes.
- To serve, plate the rice on a large platter topped with the meat. Scatter the raisins, nuts and carrots mixture on top.
- Serve on its own, like we did, or with a garlic yoghurt sauce.
Boneless Chicken Breyani
This quick boneless chicken Breyani will not only save you time but it will score you brownie points with your family. It’s delicious, quick and easy.
Salwaa’s Boneless Chicken Breyani
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
In a bowl put in the following and mix well
750 gram boneless, thigh pieces cut in pieces
2tsp salt
3 TBSP Breyani masala
1 tsp chilli powder
1/2 tsp tumeric
3 bayleaves
3 allspice
3 cloves
5 cardamom pods
2 pieces stick cinnamon
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp peppercorns
1/2 tsp bariship/fennel seeds
1 Tablespoons garlic and ginger paste
A few tablespoons of oil
1/2 sliced onion
2 green chillies slit optional
1/2 cup of yoghurt optional
Put in fridge to marinate for a few hours or for at least a hour
Cook above for about 30 minutes. Add water as desire it should be saucy, more on the dry side not runny. Put aside.
In a bowl add 2 cups of basmati rice / long grain white rice and cover with boiling water and let it stand for 30 minutes
In the pot you going to use to cook your Breyani.
Add 2 TBSP oil
1 sliced onion
Teaspoon of garlic & ginger paste
1/2 of each robot peppers sauté for a few minutes.
Add 1 tsp salt and 1-2 cup of frozen green peas, handful of chopped coriander and a handful of chopped mint optional
Switch pot off and remove into a bowl.
Cook a few potatoes in the microwave with a little turmeric untill 3/4 done or deep fry in oil just as you like “.
Now layer your Breyani. The different aromas is the magic of making Breyani.
Layer with the potatoes at the bottom
Half of the rice without the water.
A sprinkle of salt
Followed by the marinated chicken
Now add 3/4 the onion and pepper mixture
Add the last of the rice followed by the last bit of onion and pepper mixture
Dot with butter as much or as little as you like
Add 2 cups of warm water and cook on high heat for 5 minutes.
Turn heat down to low and cook for a further 10 minutes.
Switch heat off and leave to steam for a further 10-15 minutes before serving.
If you follow this process you should get a nice fluffy and delicious loose rice.
Serve with dhai or tomato & onion salad.
Cookstip: the type of spices you use for curries and breyanis make all the difference to the taste. So make sure you buy a good quality of Breyani masala or even better mix it from scratch yourself to ensure deliciousness.
Enjoy!
Follow and subscribe for more easy recipes!
Fresh Fruit & Cream Sponge Cake
Weekend Baking Inspo…
Fresh Fruit & Cream Sponge Cake
This vanilla cake is quite an easy cake to make. A simple yet delicious 2 layer sponge cake which can be used for any occasion. I used homemade strawberry compote to sandwich the cake and for the topping.
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 cup castor sugar
4 large eggs
1 cup cooking oil
2 tsp vanilla essence
1½ cups cake/plain flour
1 cup self raising flour
2 tsp baking powder
½ cup milk
300ml fresh cream, whipped (1 tub)
Strawberry compote**
Fresh seasonal fruit
Method:
Preheat oven to 180°C.
Grease 2 x 20cm baking tin with butter or oil, 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. Divide the mixture between the two 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 strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream)
Decorate with slices of fresh fruit. I used strawberries, figs, passion fruit, kiwi and blueberries.
To make the strawberry compote
1 Tbsp maizena /cornstarch
3 Tbsps warm water
500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)
zest and juice from ½ small lemon
¼ cup sugar
Method:
Mix the maizena with the warm water until dissolved.
Add the strawberries and all the other ingredients in a pot.
Simmer for about 10 minutes over low heat.
Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.
Follow this link to view our catalog on WhatsApp: https://wa.me/c/447704107431 (only available for collection or delivery in the UK)
Read my latest online magazine here Salwaa’s Cape Malay Magazine
Banana, Date & Walnut Muffins
Have some over ripe bananas that the kids don’t want to eat? Here’s a delicious and easy recipe to making banana muffins. You can omit the dates and walnuts…
From My Kitchen To Yours – keeping our heritage alive since 2011!
South Africans, shop my E-Books here —> https://capemalaydelights.myshopify.com/
All Other Countries, shop my E-Books here —> https://capemalaycookingdelights.com/
Get two E-Books for the price of ONE!
Makes 12
Ingredients:
3 – 4 overripe bananas, chopped / mashed
⅔ cups soft dates, chopped
½ cup cooking oil
2 medium eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1½ cups self raising flour
¼ cup walnuts (optional)
Chocolate chips (optional)
Method:
Pre-heat the oven to 170°C.
Line a muffin tray with muffin liners.
Soak the dates in hot water to cover for 5 minutes. Mash or chop the bananas. Drain the water off the dates.
Using a small bowl, mix all the wet ingredients together.
In another bowl, mix the dry ingredients together.
Finely mix the wet and dry ingredients together. Mix the walnuts into the batter.
Fill the muffin cases three quarter full with the muffin mixture.
Bake in the preheated oven for 20 minutes or until a skewer inserted in the centre of the muffin comes out dry and clean.
Cook’s Tip:
Add chocolate chips instead of dates and/or nuts. Make a double batch, freeze or store the batter in the fridge to bake for breakfast or brunch the following day. Can be kept in the fridge for up to 2 days.
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Chicken & Mushroom Soup
Salwaa’s Chicken and Mushroom Soup
This creamy chicken and mushroom soup is easy to make. Best of all it only take 30 minutes to make!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 cloves garlic, finely grated
3 bay leaves
400g boneless chicken breasts, diced
250g sliced fresh mushrooms
2 tablespoons flourd
4 cups chicken stock
1 tin cream style corn
Salt and pepper to taste
½ cup fresh cream, optional
Method:
In a large pot, heat butter and olive oil over medium-low heat. Add the onion, garlic and bay leaves, stir until tender and translucent but not browned.
Add diced chicken cook, stirring, until chicken is nearly cooked through.
Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken stock and corn.
Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 15 minutes.
Season with salt and pepper to taste; stir in cream, if using and heat through. Remove the bay leaves, serve warm.
Cook’s Note:
You can use chicken thigh or chicken breast fillet. The fresh cream can be omitted.
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more then please subscribe, like or share my posts.
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Date Truffles
Salwaa’s Date Truffles
Delicious date balls or truffles made with dates, pistachios, crushed tennis biscuits and covered it with coconut and chocolate. It’s a very nice sweet and it goes well with mint tea. These date balls makes a great gift.
Add apple sauce instead of an egg. See my notes at the end.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
250g dates (pitted)
1 packet Tennis or Marie biscuits
110g butter or margarine
1/2 tsp vanilla essence
1/2 cup sugar
1 egg, beaten*see variation below*
Desiccated coconut
Method:
Chop the dates ensuring no pits remain.
Crush the biscuits.
Combine the dates, butter, vanilla essence and sugar in a small pot.
Cook over low heat until well mixed and soft.
Allow to cool slightly, add the beaten egg and crushed biscuits and mix well.
Shape into small balls by hand and roll in the coconut.
Store in the fridge.
Variation:
Use 2 tablespoons apple sauce instead of the egg.
Dip the date balls in melted chocolate then dip in chopped nuts. I used pistachio nuts and almonds.
Or, press flat and evenly into a flat baking tray, cut into squares.
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.