Blog Archives
Chicken Burgers
Chicken Burgers – Cape Malay Cooking & Other Delights – Salwaa Smith
Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it’s school holidays. You’ll get approximately 18 burgers from a kilogram of chicken mince.
Chicken Kebabs Top Row
Ingredients:
1kg fresh chicken 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 Burgers
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 before putting the kebabs on the braai. Cook from frozen.
-
- Chicken Burgers
-
- Chicken Kebabs Top Row
Click here for details of where to buy my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Blueberry Sponge Cake
Blueberry Sponge Cake
Blueberry Sponge Cake
Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…
Ingredients:
1 cup white sugar
125g soft butter
4 extra large eggs
1 tsp vanilla essence
1 tsp almond essence
1 1/2 cups cake flour
1 cup self-raising flour
2 tsps baking powder
1/2 cup milk
Topping:
1 cup sugar
250g blueberries
Juice of ½ lemon
500ml fresh cream
Method:
Preheat oven to 180 degrees Celsius
Grease 2 x 20cm baking tins with butter and sprinkle with flour
Cream sugar and butter until light and fluffy
Beat the eggs in one at a time
Add vanilla and almond essence
Add flour and baking powder, stir well to combine
Stir in milk and mix until the mixture is a smooth dropping consistency
Divide the mixture equally into the 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
Meanwhile make the topping:
Pour the sugar into a heavy based pot over medium heat
Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup
Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam
Add the lemon juice, stir and leave to cool completely
To assemble:
Sandwich the cakes together with whipped cream
Spread a generous layer of cream all over the cake
Pipe a topping of cream around the top and bottom of the cake
Pour the jam in the inside of the top piping
Sprinkle the rest of the blueberries over the jam
Cut into slices and enjoy 🙂
© Cape Malay Cooking & Other Delights
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
Blueberry Sponge Cake
Coffee Cake
Love coffee? Then you will love this soft and moist coffee cake . Relax and enjoy a slice of coffee cake with your favourite mug of coffee. Makes 1 x 20cm round cake.
Coffee Cake
Coffee Cake
Ingredients:
3/4 cup caster sugar
150g butter
3 large eggs
1 1/4 cup self raising flour
1 1/2 teaspoon baking powder
2 tablespoons hot water
2 tablespoons instant coffee
#capemalaycooking
For the icing:
225g icing sugar
100g butter
1 1/2 tablespoons instant coffee
1 tablespoon hot water
Method:
Preheat the oven to 160 degrees Celsius, and grease two equally sized sandwich tine. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tablespoon of flour each time. Make sure you don’t use all the flour.
Add the rest of the flour and the baking powder to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.
Meanwhile cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
Once the cakes are done and cooled completely sandwich together with half of the icing. Spread the remaining icing on top of the cake. Decorate with cherries, walnuts, grated chocolate, etc.
Curry Night
My family loves curry, so for a treat I made 3 types of curry. I made deboned lamb curry, dhal and vegetable curry to cater for my vegetarian daughter. Served with roti and white rice. I we also had shop bought poppadoms, onion & tomato sambal and dhai with it.
Trio of Curry
Lamb Curry
Ingredients:
Serves 4
500g lamb pieces (deboned)
2 large onions, peeled and chopped
1 large tomato, chopped
4 cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1½ teaspoons ground jeera/cumin
1½ teaspoonground koljana/coriander
3 stick cinnamons
5 cardamom seeds
1 teaspoon chillie powder
1 teaspoon tumeric
2 green chillies, chopped (you can add more chillies if you like it hot)
1 teaspoon salt or to taste
2 tablespoons cooking oil
4 medium potatoes, halved
Chopped green dhanya for garnish
#capemalaycooking
Method:
Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 – 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion & tomato sambal.
Lamb Curry
Tarka dhal is a very popular Indian and Pakistani dish.1 cup red lentils (dhal)
1 tsp grated ginger
1 tsp crushed garlic
½ tsp turmeric
2 green chilies, chopped
1½ tsp saltFor the tarka
2 tbsp cooking oil
1 medium onion, chopped
¼ tsp mustard seeds
¼ tsp onion seeds / powder
½ tsp chili powder
1 medium tomato, choppedFor the garnish
1 tbsp chopped fresh dhanya
1 green chilli, chopped
1 tbsp 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.
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. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve immediately with boiled rice.
Tarka Dhal
You can use any fresh vegetables in season for this recipe.Ingredients
2 Tbsp oil
½ tsp mustard seeds
½ tsp cumin/jeera seeds
½ tsp coriander/koljana seeds
1 medium onion, peeled and chopped
1 tsp crushed garlic
½ tsp crushed ginger
1 – 2 green chillies
3 curry leaves
1 Tbsp roasted masala
½ tsp turmeric/ borrie
1 tsp salt
¼ – ½ tsp chilli powder
1 tsp salt or to taste
1 large tomato, finely chopped
1 small cauliflower, broken into florets ( or half cauliflower and half broccoli)
1 small courgette, sliced
1 large carrot, sliced
1 large potato, peeled and chopped
#capemalaycooking
Method:
Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes.
Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary.
Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
Mix Vegetable Curry
Boiled White Rice
Poppadoms
Curry Night
Microwave Coffee Cake
Microwave Coffee Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
I’ve adapted my microwave chocolate cake recipe into a coffee cake. This cake is so soft and delicious, you’ll never say it was made in the microwave.
Microwave Coffee Cake
Ingredients:
2 – 3 Tbsp coffee granules (depending on the strength of the coffee)
Pinch of salt
1 cup water, heated for 1 minute in microwave
1/4 cup vegetable oil
2 large eggs
1 tsp caramel essence
1 cup cake flour
1 cup sugar
4 tsps baking powder
#capemalaycooking
Method:
Grease a round micro-wave proof dish, line bottom with wax paper.
Heat 1 cup water in a small bowl in the microwave for 1 minute, stir in coffee granules.
Add the oil, eggs, caramel essence and mix until well blended.
In a separate bowl combine the flour, sugar, baking powder and salt.
Add the coffee mixture to the flour and whisk until batter is smooth and well blended.
Pour the batter into prepared dish.
Microwave on high 7 – 8 minutes on medium high.
Some moist spots may remain but will disappear on standing.
Let the cake stand for 5 minutes, invert onto serving plate.
Peel off wax wrap, cool.
Pour white ganache over the cake and enjoy.
To make the ganache:
100g white chocolate (I used Nestle)
2 ½ Tbsp fresh cream
Heat the cream in the microwave add the chopped chocolate. Stir to dissolve. Pour the ganache over the cake. Let the ganache stand for a bit if it’s too runny.
© Cape Malay Cooking & Other Delights
Stuffed Whole Chicken
Stuffed Whole Chicken – Cape Malay Cooking & Other Delights – Salwaa Smith
Easy and delicious stuffed chicken to make as an alternative to Sunday roast using everyday ingredients. Tasty, soft and juicy chicken serve on a bed of fresh salad or with roast vegetables in season.
Stuffed Chicken
Ingredients:
1.5kg – 2kg fresh whole chicken, skin on
1 small onion
1 each small red, green and yellow peppers
1 medium carrot
1 small lemon
6 cloves garlic
3 – 4 Tbsp lemon and herb BBQ spice
Juice of 1 lemon
1 Tbsp olive oil for drizzling
#capemalaycooking
Method:
Clean, trim and wash the chicken making sure the cavities inside the chicken are cleaned. Do make sure you leave the chicken whole and leave the skin on to retain its natural juices.
Peel the onion, garlic and carrot. Slice all the vegetables as well as the lemon into small cubes, leaving the garlic whole.
Rub the whole chicken inside and out with the BBQ spice. Taste the BBQ spice first as normally it will have added salt. Stuff the vegetables and the lemon pieces inside the chicken.
Secure the chicken legs with toothpicks or kitchen string to ensure the stuffing stay inside. Place the chicken in a deep roasting dish. Cover securely with foil. Cook in a preheated oven at 200 degrees Celsius for about an hour.
Remove foil. Baste the chicken with the pan juice, lemon juice and drizzle the olive oil over the chicken. Return to the oven and roast a further 30 minutes at 220 degrees Celsius until the chicken is golden brown and the juices run clear.
Leave to rest for 10 minutes before serving. Use a carving knife and fork to cut into slices.
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Chocolate Fudge
As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉
Makes approximately 60 pieces of soft chocolate fudge.
Chocolate Fudge
Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
#capemalaycooking
Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.
Homemade Chocolate Fudge
Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
Click here for details of where to purchase the Cape Malay & Other Delights Cookbook
Homemade Fudge
Homemade Fudge
Here is an easy recipe for fudge. Get all you ingredients / equipment ready beforehand and make sure you won’t be disturbed for 30 – 45 minutes whilst making this fudge as it needs your constant attention. These fudge are perfect for gifting.
Ingredients:
2 1/2 cups white sugar
4 Tbsp butter
1 tsp vanilla essence
1 can condensed milk (497g)
1/4 cup cold water
Method:
Place all the ingredients in a heavy bottom saucepan. Melt on a low heat, stirring constantly until the mixture begins to boil. Turn up the heat slightly, low – medium, and allow the mixture to cook for 10 minutes, still stirring all the time to prevent it from burning. It will burn very quickly if the heat is too high. Remove the mixture tone it urns to a light caramel colour. Beat until thick. Pour into a square baking tin lined with greaseproof paper or silicone moulds. Allow to cool completely before cutting into squares or removing it from the silicone moulds. Serve plain or decorate with melted chocolate. Store in an airtight container. Makes 64 when made in the moulds.
Cook’s tip:
To make caramel fudge substitute the vanilla essence with caramel essence and the condensed milk with caramel.
Homemade Fudge
© Cape Malay Cooking & Other Delights
Chocolate Cake
This is my favourite go to recipe when making a chocolate cake. It is so easy to make, very versatile, taste good and can be decorated as simply or elaborately as you wish. This recipe makes a 20cm two layer round cake and can be doubled if a larger cake is required. Taste good with plain butter cream, whipped fresh cream, ganache or just about any frosting.
Ingredients:
3 large eggs, separated
3/4 cup sugar
1/2 cup water
1/2 cup oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approximately 15-20 minutes. Decorate with cream, butter cream, icing sugar, etc…
How To Make Ganache
200g good-quality dark chocolate , about 60% cocoa solids
284ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring over cakes as a glaze.
Please click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Pavlova
Pavlova – Cape Malay Cooking & Other Delights – Salwaa Smith
This pavlova is the perfect ending to a delicious lunch or dinner party on a hot summer’s day. Make in advance, the pavlova base can be kept in an airtight container for up to one week. Perfect when you have lots of food to prepare 🙂 Makes one large pavlova
Single Pavlova
Ingredients:
4 extra large egg whites
1 cup castor sugar
1 tsp vinegar or lemon juice
Maizena for dusting
Method:
Preheat oven to 120 degrees Celsius. Line a baking tray with greaseproof paper cut into a circle as big as a large dinner plate. Dust the greaseproof paper with a little maizena.
Using a clean, dry mixing bowl beat the eggs until stiff. Gradually add the castor sugar and keep on mixing until all the castor sugar has been added and the texture is glossy. Gently fold in the lemon juice or vinegar. Spread the mixture onto the circle of greaseproof paper.
Bake in a preheated oven at 120 degrees Celsius for 1 hour, turn the oven off and leave to cool completely inside the oven.
Decorate with whipped fresh cream and fruit of choice.
Or mascarpone cream, recipe below
To Make Mascarpone Cream
1 cup mascarpone cheese
1&1/2 cups fresh cream
1/4 cup castor sugar
1 tsp vanilla essence
© Cape Malay Cooking & Other Delights
Double Pavlova
Mini Pavlova
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.