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Chocolate Brioche Pudding
Salwaa’s Chocolate Brioche Pudding
Made with chocolate brioche rather than a standard loaf, this is a lovely alternative to the classic bread pudding.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
6 large slices of chocolate brioche
½ litre milk
3 large eggs
½ cup sugar
2 teaspoons custard powder
1 teaspoon vanilla essence
2 tablespoons butter
Method:
Pre-heat your oven to 180°C.
Grease a one litre oven proof dish with the butter.
Cut the brioche into slices. Arrange the brioche in the buttered dish.
Using an electric mixer, mix the eggs, custard powder, vanilla essence and sugar together until the sugar has dissolved.
Whisk the milk into the egg mixture.
Gently pour the egg and milk mixture over the brioche.
Bake in a preheated oven at 180°C for 45 minutes, or until firm.
Cool slightly before serving.
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Egg Free Lemon and Granadilla Cake
Salwaa’s Cape Malay Kitchen
From My Kitchen To Yours – keeping our heritage alive since 2011!
Egg Free Lemon and Granadilla Cake
I really enjoy experimenting with new recipes and ideas. More than often when I develop a recipe I will make it more than once to ensure its perfect before sharing the recipe. This Egg Free Lemon & Granadilla Cake is no exception, it took me a couple of attempts before I was happy with it. The result is a super moist cake which can be made in sandwich tins or in a Bundt tin like I did here.
This cake recipe is so simple and easy to make, in addition to being delicious, it has actually become the base for many other flavour combinations I’ve made and it’s always a hit! It is so moist and tasty and stays fresh a good couple of days.
Ingredients:
125g soft butter
1 cup castor sugar
2 cups cake flour
3 tsp baking powder
1 cup buttermilk
Rind and juice of 1 lemon
115g granadilla pulp
Extra butter for greasing the cake tin
150ml fresh cream
1 tbsp icing sugar
Method:
Pre-heat the oven to 170°C.
Grease a Bundt tin with the extra butter.
Use an electric mixture, whisk the butter and sugar until creamy.
Sift the flour and baking powder together, mix into the butter mixture.
Fold in the buttermilk, half of the granadilla pulp, rind and juice of one lemon.
Pour the batter into the greased tin.
Bake in the pre-heated oven for about 40 – 45 minutes, mine baked for 43 minutes.
Insert a skewer into the centre of the cake to check if the cake is done.
Leave the cake for about 5 minutes in the tin before turning out on a cooling rack.
Cool completely, in the meantime whip the fresh cream with the icing sugar.
Stir half of the remaining granadilla pulp into the cream.
When the cake is completely cool, spread the cream frosting all over the cake.
Pour the remaining granadilla pulp over the cake.
Cook’s Note:
To make buttermilk at home pour one cup of milk into a jug add one tablespoon of vinegar.
Leave aside for about 10 minutes for the milk to curdle before using in the recipe.
All content and media are the property of Cape Malay Cooking & Other Delights
Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.
Fasulye and Pilav
Fasulye and Pilav
Salwaa’s Fasulye (Beans Stew & Rice)
Fasulye
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive
On our recent trip to Istanbul we had this delicious bean stew called Fasulye served with a buttery rice. It’s very popular amongst the Turks and widely eaten in the country. It’s such a cheap and easy dish to make, it’s filling and really warms you up too. This is my version and a must try dish.
Ingredients:
2 chopped onions
2 ripe chopped tomatoes
1 tbsp tomato paste
1 small chopped green pepper
2-3 finely chopped chillies
1 tbsp grated garlic
Salt to taste
2 tins of cannellini beans drained
Method:
Braised finely chopped onion in a little oil for about 5 minutes.
Add garlic, chillies, tomatoes and tomato paste and cook for a further 10 minutes.
Add cannellini beans and cook for a further 10 minutes. Add water as desired.
The result is a delicious, hearty bean stew. I served it with a plate of Pilav (rice)
Turkish Pilav (rice)
Fasulya with Pilav
Ingredients
2 cups of basmati or fragrant rice
3 tablespoons butter (real butter gives the flavour, margarine is not a substitute)
5 cloves
2 cups of water or stock (chicken stock works particularly well, and helps create the authentic taste)
1 – 2 teaspoons salt, use less salt of you are using chicken stock
Method:
Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand for about 30 minutes. Wash again thoroughly in cold water (the water should run clear) and drain well.
Melt the butter, with the cloves, in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.
Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (10-15 minutes). Add salt to taste.
Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “rest” for 5-10 minutes. Stir the rice with a fork to fluff it up before serving with the fasulya beans.
Enjoy a taste from Turkey
All content and media are the property of Cape Malay Cooking & Other Delights
Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.
Fancies
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.
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
1 tsp vanilla essence
2 1/2 cups cake flour
3 tsps baking powder
1/2 cup milk
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
Method:
- 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.
Completed Fancies
Cape Malay Cooking & Other Delights - Salwaa Smith 
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