No Bake Cheesecake

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Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.


Ingredients:

1 packet strawberry or raspberry jelly (or jelly of choice)

Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.

Filling:

3 tsp gelatine

¼ cup cold water

2 x 250g cream cheese

250ml fresh cream

3 Tbsp castor sugar

Juice and rind of 1 small lemon

#capemalaycooking

Method:

Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.

Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.


Biscuit:

¾ packet tennis or marie biscuit (tea or nice biscuits will also work)

100g butter, melted


Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.


Refrigerate further until the cheesecake has set completely. Inver the cheesecake onto a serving dish. Biscuit layer at the bottom, jelly on top.




Garnish with fresh fruit in season. If possible use similar shades of fruit as the jelly you used.

Cook’s note:

You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.

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In this version I’ve used greengage jelly.

You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.

Shop online at www.capemalaydelights.store

All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

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South African Blog Awards 2016

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Greetings Everyone

Cape Malay Cooking & Other Delights  has entered for the category “Best Food Blog”

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Please register your vote for Cape Malay Cooking & Other Delights by entering your email address, the link is provided below.

Alternatively click on the red 2016 SA Blog Awards logo on my homepage at http://www.capemalaycooking.me and follow the instructions. It wont  take a minute of your time. 😊

Please show your support for your favourite recipe sharing page. you to everyone.

 

http://website.sablogawards.com/2016/vote/voteforme/547

 

Thank you for your continued support. 👌

Basic Cupcakes

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Basic Cupcakes

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

Ingredients:
250g soft butter
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour

Method:
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.

 

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© Cape Malay Cooking & Other Delights

Free Cakes For Kids

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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.

Cakes For Kids - Free Birthday Cakes For Less Privileged Children
Cakes For Kids – Free Birthday Cakes For Less Privileged Children

I started this initiative (Cakes For Kids) after doing much research. I wanted to do something for the children in care homes, etc or whose parents simply can’t afford to give their child a birthday cake. I know from my own children and grandchildren even if you don’t have a party or a gift a simple cake makes a huge difference on their birthdays. Currently we cater for over 450 children and some adults from 16 institutes.

 

Our Recipients

We support all sorts of less privileged children and youth, they might be in orphanages, sheltered accommodation, safe houses, care homes, in low income housing with or without parent/s. We aim to raise these children’s self esteem and confidence with this seemingly simple gift on their special day. It may be just a cake, but the children we bake for know somebody took the time and effort to do something special just for them. The children realise they are important and in turn can have an impact on the world.

 

Get Involve

1 – You can contribute by donating a free birthday cake.

2 – Can’t bake? We accept cash donations which in turn is used to purchase birthday cakes from our home bakers          who sponsor cakes. As a result we donating a birthday cake and creating jobs. Two good deeds in one!

3 – Can’t bake or donate? We need volunteers to deliver the cakes.

 

DONATE HERE – accept donations via PayPal (international)  as well as PayFast (national)

Cakes For Kids – Free Birthday Cakes For Less Privileged Children is registered as a non profit organisation in England and Wales, Company Number 10351234

 

email: cakesforkids@capemalaycooking.me

Visit our website:

www.freecakesforkids-sa.org

Use our contact form:

 

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https://capemalaycooking.me/cakes-for-kids/

 

With Kind Regards

Salwaa Smith

Masala Chicken & Dhanya Rice

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This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.

 

Masala Chicken

 

Ingredients for marinade:

6 chicken legs

2 tsp Cape Malay Cooking BBQ spice

1 tsp ground red chillies (or to taste)

2 dessert spoons paprika

1/2 tsp black pepper

1 tsp garlic paste

2 Tbsp oil

Enough lemon juice to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste

Taste for salt as the BBQ spice might have salt in it

 

Method:

Wash and dry the chicken legs. Make deep cuts into the chicken legs.

Rub the chicken legs all over with the spice make sure the whole leg is covered.

Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.

Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.

 

You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗

 

Dhanya / Coriander Rice
Dhanya / Coriander Rice

 

Dhanya Rice

This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.

 

Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya  / fresh coriander / cilantro

 

Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.

 

VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Caramel Cookies

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Crunchy Caramel Cookies 
Salwaa Smith – Cape Malay Cooking & Other Delights 


I developed this recipe after extensive research and I have to admit my children, who are my biggest critics, loved it. 
Ingredients:

250g soft butter

2 cups brown sugar

2 tsps caramel essence

2 large eggs

3 cups self-raising flour

½ tsp bicarbonate of soda

2 cups caramel chips

1 cup chopped walnuts

#capemalaycooking

Method:

Preheat the oven to 180 degrees Celsius. Line baking trays with greaseproof paper.

Cream together the butter and sugar. Beat in the caramel essence and eggs. 

Sift in the self-raising flour and bicarbonate of soda. Mix until the flour is incorporated with the butter mixture. Add the caramel chips and walnuts. Mix until combined. The dough will be a soft consistency.

Spoon a dessertspoon of the cookie mixture on to the baking trays and just let it drop off the spoon, you may want to use another spoon or you finger to push it off the spoon. The cookies will spread quite alot so leave lots of space in between .

Bake in a preheated oven for about 15 – 20 minutes. If you want a soft chewy cookie remove at 15 minutes if a crunchy cookie is required bake 5 minutes longer. Leave to cool on the baking tray, when completely cold move to a cooling rack. Makes about 36 cookies. 

© Cape Malay Cooking & Other Delights

Meatless Monday 

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Meatless Monday, here’s my recipes for brown lentil curry, dhal curry and puris. Enjoy 

Salwaa Smith – Cape Malay Cooking & Other Delights 

From My Kitchen To Yours – keeping our heritage alive! 

Dhal, Lentil Curry , Puris

Brown Lentil Curry

Boil 1 cup brown lentils for approximately 30 minutes or until semi soft. Pour it into a colander and rinse thoroughly. 

In the mean time braise an onion in a tablespoon of oil until golden brown. Add 1 tsp crushed garlic and 1 tsp crushed ginger. Add a chopped tomato and 1 tsp tomato paste as well 1-2 chillies finely chopped (chillies are optional) 

Add to onion mixture

3 cardamoms

1 piece stick cinnamon

1 tsp salt 

1 tsp turmeric / borrie

1 tsp coriander / koljana 

1 tsp cumin / jeera

1/2 – 1 crushed chilies

2 tsp leaf masala / roasted masala
Cook the spice mixture for about 15 minutes, adding water as necessary. Then add the boiled and rinsed lentils. Cook a further 10 minutes. 

#capemalaycooking 

Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft. 
Stir in a handful of chopped Dhunya. 

Salwaa’s Tarka Dhal Curry

2 cups of dhal washed and drain
Cook until soft with 1tsp each garlic, ginger, salt and turmeric approximately 30 minutes

Add water as needed

Braise one large onion in a separate pan

Add 2-3 chillies

Add 1/2 tsp mustard seeds

Add one large tomato cut in small pieces to onion mixture.

When dhal is soft and ready stir onion mixture into dhal and garnish generously with dhanya

You may add a tbsp of butter as well. 

Salwaa’s Puris (quick and easy)

Ingredients:

2 cups self-raising flour or for each cup of normal flour use 1 tsp of baking powder to make your own self-raising flour

½ teaspoon salt

1 teaspoon sugar

Enough buttermilk to make soft, roll able dough or ( take one cup of milk add 1 tbs of vinegar or lemon juice ) to make your own buttermilk

Oil for deep frying

#capemalaycooking

Mix all the ingredients together in a mixing bowl. Knead dough for a few minutes until dough no longer sticks to your hands or surface. Leave dough to rest for a few minutes. Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!! Fry in hot oil until puri puffs up, 2 minutes, turn and fry the other side.

@capemalaycooking
EnjoyServe with boiled white rice, rotis, puris. 

Dhal Curry

© Cape Malay Cooking & Other Delights.

Egg Loaf 

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From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉


I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.

Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.

Here is our recipe for an egg loaf which is a soft and tasty  braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.

 

Ingredients:

4 cups cake flour / plain

2 tsp  sugar

1 tsp  salt

3 Tbsp butter

2 Tbsp  oil

1 cup lukewarm milk

2 large eggs, beaten

1 packet instant yeast (7g)

For the topping:

1 egg, beaten

Sesame or poppy seeds

 

Method:

Combine the flour, salt, sugar in a large bowl. Add yeast.

Melt the butter, add the oil, stir in the beaten eggs.

Add the milk to the butter and eggs mixture.

Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.

Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.

Grease a large baking tin with butter

Gently  punch the dough down, form into shape and place into baking tin.

Or braid the dough as follows:

After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.

With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.

Transfer the braided loaf gently into the greased baking tin.

Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.

Brush with beaten egg. Sprinkle with sesame seeds (optional)

Bake on middle shelf of oven at 200° Celsius  for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.

Makes 1 large or 2 smaller loaves.


© Cape Malay Cooking & Other Delights

Wholemeal Bread 

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Wholemeal Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!

Nothing beats homemade bread straight from the oven. I remember my mom kneading bread every Sunday morning so it can be ready for supper. We’ll have it with polony, cheese, spiced beef or left over roast chicken from lunch. Fond memories of the good old days!

Wholemeal Bread

Ingredients:

4 1/2 cups wholemeal bread flour

1 & 1/2 tspsalt

2 tsps light brown sugar

1 packet instant yeast (7g)

About 1 & 1/2 – 2 cups of lukewarm water

Method:

Tip the flour into a large mixing bowl and all you do is simply sprinkle on the salt, sugar and yeast, mix these together  thoroughly, make a well in the center and pour in the lukewarm water.

Mix the warm liquid into the flour gradually to form a dough (the exact amount of water you’ll need will depend on the flour) You can use you hands or a wooden spoon. I prefer using my hands. it is better to have too much water than too little.

Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean – there should be no bits of flour or dough remaining on the sides of the bowl.

Cover the mixing bowl with a clean plastic bag or cling film and leave to rest in a warm place until double in size.

Knock the dough down, now transfer the dough to a flat surface and stretch it out into an oblong.
Now fit the dough into the tin, pressing it firmly all round the edges so that the top will already be slightly rounded.

Next, sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea cloth and leave to rise in a warm place for 30-40 minutes or at room temperature for about an hour.

If you’re making 2 loaves, divide the dough in half before following the steps above and folding it into the tins.

Meanwhile, pre-heat the oven to 200°C. When the dough has risen to the top of the bread tin or tins, bake the bread for 40 minutes for the big loaf tin or 30 minutes if you using 2 small loaf tins.

When the bread is cooked, turn it out on to a cloth to protect your hands – it will sound hollow when rapped underneath with your knuckles.

Cool the bread on a wire rack and enjoy with toppings of your choice 🙂
Or serve with your favourite bowl of soup

Cook’s Tip:

Makes 1 large loaf or 2 small loaves

I made one round loaf using a round cake tin and made bread rolls with the left over dough.

Ebony & Ivory Cake 

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Ebony & Ivory Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ebony & Ivory Cake

Ingredients:

100g soft 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
Extra:

3 Tbsp cocoa powder

1 Tbsp warm milk

¼ tsp baking powder

1 tsp caramel or vanilla essence


Method:

Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.

Using a large mixing bowl cream the butter, oil and sugar together.

Mix in the eggs one at a time beating well after each addition.

Fold in the self-raising flour, baking powder and the milk.

Divide the mixture evenly in 2 bowls.

#capemalaycooking

In the one bowl mix in the caramel or vanilla essence.

Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.

Pour the individual mixtures into the prepared cake tins.

Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.

Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To finish:

½ cup fresh cream, whipped

Ganache:

200g Cadbury Diary milk chocolate

½ cup fresh cream

Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.

Sandwich the cake together with the whipped cream.

Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.

 

 

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© Cape Malay Cooking & Other Delights

Chicken Kiev

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Stuffed Chicken Breast

Oven cooked chicken breast stuffed with spinach, mozzarella and feta cheese.

 

Salwaa Smith – Cape Malay Cooking & Other Delights

 

Ingredients:

6 large chicken breasts

Salt and pepper for seasoning

1½ tsp minced garlic

3 Tbsp olive oil

1 bag baby spinach (300g)

100g butter, melted

200g feta cheese

1 cup grated mozzarella cheese

3 cups fine bread crumbs

Salt and pepper for seasoning

@capemalaycooking

 

Method:

Slice the chicken in half, cover the chicken with plastic wrap. Use a rolling pin roll or beat the chicken breast until it is very thin.

 

Heat a large saucepan. Add the spinach, garlic and olive oil cook until the spinach has wilted. Add the crumbled feta and grated mozzarella cheese.

 

Season the breasts with salt and pepper to taste. Divide the spinach mixture evenly between the chicken breasts. Spread it evenly over the breasts. Roll the chicken up to cover the spinach. Cover each of the stuffed chicken breasts in the bread crumbs, make sure it is covered completely. Transfer into a baking dish. Make sure the “seam” is facing down.

 

Pour the melted butter over the crumbed chicken. Bake / grill in a preheated oven at 200 degrees Celsius for 30 minutes or until golden brown and cooked through. Serve with a green salad.

 

Cape Malay Cooking & Other Delights – from my kitchen to yours. Keeping our heritage alive!

Salwaa Smith #capemalaycooking

 

 

 

Saucy Chocolate Pudding 

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Quick and easy microwave pudding. Ready in less than 20 minutes from start to finish. Ideal treat for your family or to make for unexpected guests. Makes 4 puddings served in ramekins. You can easily double the ingredients for feeding a larger group of people. I serve mine with thin homemade custard but it tastes delicious with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Saucy Chocolate Pudding

Ingredients:

1/2 cup self-raising flour

1/3 cup caster sugar

3 Tbsp soft butter or margarine

2 large eggs

3 Tbsp cocoa powder

½ tsp ground cinnamon

½ tsp baking powder

1 tsp vanilla essence


For the chocolate sauce you’ll need:

1/2 cup soft dark brown sugar

3 tsp cocoa powder

1/2 cup hot water

Make the sauce by blending sugar and cocoa with the water.
Method:

Grease 4 large ramekins or a 1 litre bowl suitable to use in the a microwave.
Place all pudding ingredients in a mixing bowl and beat until thoroughly blended. Turn into prepared dish and level surface.
Carefully pour chocolate sauce over the pudding mixture.

@capemalaycooking

If using a 1 litre dish, cook on full power for 4 ½ minutes (800W)
If using ramekins cook one at time for 1 minute each


Allow to stand for a few minutes before serving. Serve on its own, with thin custard, a dollop of whipped fresh cream or a scoop of ice cream. #capemalaycooking


Cape Malay Cooking & Other Delights – from my kitchen to yours. Keeping our heritage alive!

Salwaa Smith #capemalaycooking

Sago Pudding

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Cape Malay Cooking & Other Delights – Salwaa Smith 


Perfect dessert for the cold weather! Takes less than 90 minutes to prepare and bake. This recipe can easily be doubled to serve more than 4 – 6 people. 
Ingredients:

4 cups milk

1 cup sago

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon

1/2 cup sugar

5 tablespoons butter plus extra for greasing 

2 tablespoon custard powder (optional)

1 teaspoon vanilla

4 large eggs       

1/2 cup sugar (extra)

 @capemalaycooking

Method:

Preheat the oven at 160° Celsius.

Grease a large pudding dish with butter. 

Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.

Simmer over very low heat until sago is transparent.

Mix custard powder with half a cup of water / milk and add to mixture 

Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.

Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix until combined. 

Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.

Gently fold the egg whites into the sago mixture. 

Bake in the preheated oven for about 40 – 45 minutes, until set  and the pudding is light brown on top.

Serve warm

 #capemalaycooking #capemalay

Ramadan Kareem!

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Ramadan Kareem from my kitchen to yours

Cape Malay Cooking & Other Delights – keeping our heritage alive

Ramadan – a brief explanation

Ramadan is the 9th month of the Islamic calendar,  a religious annual observance and month of fasting that is one of the Five Pillars of Islam. The time spent fasting is meant to be used for prayer, charity, spirituality, and for purifying the mind and body. The beginning and end of the month of Ramadan is determined by the sighting of the new moon. Muslims fast from before sunrise to sunset.

Dates & Mint Tea
Dates & Mint Tea

Does Ramadan always start on the same day?

No. Because Ramadan is a lunar month, it begins about 10 days earlier each year. During a Muslim’s life, Ramadan will fall during winter months, when the days are short, and summer months, when the days are long.

Why is the month so significant?

Principally because it is the month that Allah revealed the Quran to the last Prophet Muhammad, peace be upon him.

 

Who is exempt from fasting?

Those who are not required to fast during Ramadan are young children, (those who did not reach puberty) the sick or those with mental illnesses, travellers, the elderly and women who are menstruating, pregnant, breast-feeding or have recently had a baby.

 

The month of Ramadan contains the most blessed of nights – known as Laylatul Qadr – about which Allah, subhana wa t’ala, says:

‘What will make you realize what the Night of Power is like?

The Night of Power is better than a thousand months.

Angels and the Spirit descend upon it with their Lord´s permission with every command;

There is peace that night until the coming of dawn.

(Quran: 97:1-5)

 

Traditions

Muslims break their at sunset with dates or water. Traditionally we, the Cape Malays, will have a starter consisting of soup, samosas, dhaltjies, fritters. More often than not after prayers we will have a main meal. During Ramadan plates of food are shared with neighbours. Little children can often be seen carrying plates of food to neighbours, etc… The best charity, the best Zakah, the best Sadaqah is in Ramadan. Feeding the poor and needy fasting people is highly recommended in Ramadan. The Prophet (pbuh) said, ‘Whoever feeds a fasting person, will get a reward like him.’ (Ahmad) He also said, ‘Protect yourself from the fire even by giving half of a date.’ (Agreed upon)

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The benefits of Dates

The Prophet (pbuh) used to break his fasts by eating some dates before offering Maghrib prayer. Modern science has proved that dates are part of a healthy diet. They contain sugar, fat and proteins, as well as important vitamins. Dates are also rich in natural fibres. They contain oil, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium. Dates and palms have been mentioned in the Holy Quran 20 times, thus showing their importance. The prophet likened a good Muslim to the date palm saying, “Among trees, there is a tree like a Muslim. It’s leaves do not fall.”

Dates and Tea

The Five Pillars of Islam include Sawm: Fasting during Ramadan, Hajj: a pilgrimage to Mecca at least once in their life, Zakat: giving to the poor, Salah: five-time daily prayer, facing Mecca, including absolution prior to prayer, Shahada: declaration of belief in one true God.

 

May you have a blessed spiritual uplifting month, ameen

Here’s the link to some of my favourite Ramadan treats.

 

 

Pineapple Chicken

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Pineapple Chicken

Sweet and tangy, flavourful tropical chicken for a quick and easy meal. Prepare beforehand and pop in the oven for a lovely alternative to Sunday roast.

Tropical Pineapple Chicken
Tropical Pineapple Chicken

 

Salwaa Smith – Cape Malay Cooking & Other Delights

 

Ingredients:

1 chicken, skin off and cut into 8 pieces

1 tin canned pineapple rings (440g)

1 Tbsp brown sugar

¼ cup soy sauce

2 Tbsp tomato sauce

3 cloves garlic, minced

1 tsp freshly grated ginger

½ – 1 tsp chilli powder

1 tsp paprika

1 tsp salt or to taste

1 Tbsp cooking oil

Fresh chopped dhanya/coriander/cilantro

#capemalaycooking

 

Method:

In a medium bowl, whisk together soy sauce, juice of canned pineapple, tomato sauce, garlic, ginger, chilli powder, paprika and salt . Reserve a quarter of the sauce and set aside.

 

Using a Ziploc bag or large bowl, combine the sauce mixture and chicken. Marinate for at least 1 hour or overnight in the refrigerator, turning the bag occasionally.

 

Combine the pineapple rings and brown sugar.

 

Preheat the oven to 220 degrees Celsius.

 

Transfer the chicken, with the marinade, into an oven proof dish. Cook the chicken, uncovered, for about 45 minutes turning half way through. Pour the remaining reserved sauce and arrange the pineapple rings on top of the chicken. Return to the oven and grill for about 5 – 10 minutes until the pineapple rings are light golden in colour.

 

Remove from the oven and garnish with freshly chopped dhanya. Serve with a fresh green salad.

 

Cook’s Tip

Use fresh pineapple and half a cup of pineapple juice instead of the canned pineapple rings.

BBQ (braai) the chicken pieces instead of cooking in the oven.

© Cape Malay Cooking & Other Delights

Orange Bundt Cake

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Orange Bundt Cake

Orange Bundt Cake
Orange Bundt Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

 

This cake has a citrusy flavour, the sweet & Sour orange juice and the orange butter icing gives this cake an incredible taste. Absolutely delicious. This cake can also be made in round cake or loaf tins.

 

Ingredients

2 cups cake flour

3 tsp baking powder

1 cup caster sugar

½ cup milk

½ cup orange juice

½ cup vegetable oil

3 large eggs, beaten

1½ teaspoons grated orange zest

½ tsp orange essence

 

Orange butter icing:

50g butter, softened

1 cup icing sugar

2 Tbsp orange juice

½ tsp orange essence

1 tsp grated orange zest

 

Method:

Preheat oven to 180 degrees Celsius. Grease and flour a Bundt tin.

In a measuring jug, combine milk, the orange juice, oil, beaten eggs, essence and

1½ teaspoons orange zest. Set aside.

Sift flour and baking powder into a large bowl. Mix in sugar.

Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.

Pour the cake batter into the prepared tin. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.

 

To make Orange Butter Icing:

Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in the orange essence and orange zest. Spread or drizzle over the cooled cake.

© Cape Malay Cooking & Other Delights

Raisin Buns

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Raisin Buns – Cape Malay Cooking & Other Delights​ – Salwaa Smith

Freshly Bakes Raisin Buns
Freshly Bakes Raisin Buns

This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I’m sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours 😉

Makes 24
1 kg cake flour, extra for dusting
1 & 1/2 tsp salt
100 g soft butter
2 packets instant yeast (7 g packets)
2 Tbsp sugar
3 tsp mixed spice
2 tsp cinnamon powder
4 tsp ground aniseed
250g raisins or dried mixed fruit
2 – 3 cups warm water & milk mixture (half & half)

Raisin Buns - Before Baking
  Raisin Buns – Before Baking

 

Raisin Buns Before Baking
Raisin Buns Before Baking

 

Freshly Baked Spread With Lots Of Butter
Freshly Baked Spread With Lots Of Butter

Glaze:
2 Tbsp sugar
2 Tsp boiling hot water

In a large mixing bowl, mix together the flour and salt, rub in the butter. Stir in the yeast, sugar, spices and raisins. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth.

Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours.

Gently knock the dough down for the air to escape. Divide the dough into 24 pieces and shape into buns.

Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200 degrees Celsius.

To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven.

Suggestion:

Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.

 

Raisin Loaf
Raisin Loaf

 

Raisin Loaf
Raisin Loaf

© Cape Malay Cooking & Other Delights

Mutton Akhni

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Salwaa’s Mutton Akhni

Cape Malay Cooking & Other Delights – Salwaa Smith

Akhni is basically a rice and curry dish which have been made into one. Mutton, lamb or chicken pieces are made into a dish very similar to curry and topped with rice. Basmati or long grain rice is best to use for this dish as with all rice dishes. Akhni is very often served at large gatherings and sometimes made over an open fire (BBQ). The taste of akhni made over an open fire changes completely in comparison to one made on an electric or gas stove. There are different versions of akhni available e.g. akhni is made in most Asian countries and varies by region. Here I share my version of Cape Malay akhni which is served with dhai, tomato and onion salad or various atchars.

Mutton Akhni
Mutton Akhni

 

Ingredients:
1kg mutton/lamb pieces
6 medium potatoes, peeled and halved
1 heaped tsp of saffron
3 large onions, finely chopped
50g butter or margarine
1 cup buttermilk
1 large whole fresh green chilli, slit open
1 Tbsp garlic and ginger paste
1/2 cup chopped fresh dhanya
2 & 1/2 tsp salt, to taste
2 & 1/2 tsp red leaf masala/roasted masala
2 tsp ground jeera/cumin
2 tsp ground coriander/koljana
1 tsp chilli powder
2 tsp turmeric/borrie
4 – 5 cups basmati rice
1/2 cup cooking oil
2 tsp jeera seeds
1 tsp mustard seeds
2 bay leaves
6 cardamom pods, slit open
4 pieces of stick cinnamon
6 all-spices
6 cloves

Method
Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, till half-cooked but still firm. Infuse the saffron in 1 cup of boiling water and set aside.

Melt the butter in a pan and fry 1 chopped onion in the butter and set aside.

Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, ground coriander, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 1 teaspoon salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
#capemalaycooking
Heat a large pot on medium to high heat, add the oil. Add the jeera seeds, mustard seeds, bay leaves, cardamom seeds, all-spices,cloves and cinnamon. Stir-fry for 1 minute then add the remaining chopped chopped and braise till golden in colour. Add the marinated mutton pieces along with the marinade, the 1 cup of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked. Add more water if the meat becomes to dry.

Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron plus 1 more cup of boiling water over the rice and onions. Turn the plate on high for 5 minutes, then lower it to low. Steam, covered, for 20 minutes. Turn the heat off, leave to “rest” for 10 minutes before serving with dhai and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.
Variation: The mutton may be substituted with lamb or chicken pieces (thigh, drumstick, wing and breast,) and prepared in exactly the same manner. Cooking time however will be less if using chicken or lamb. Note that the breast portion should be halved 🙂

How to make to tomato and onion salad 

How to make to dhai

© Cape Malay Cooking & Other Delights

 

Chocolate Coconut Dreams

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Chocolate Coconut Dreams
Chocolate biscuits made with oats, flour, coconut and topped with melted chocolate. This was one of the first biscuits I made as a teenager.
Chocolate Coconut Dreams
Chocolate Coconut Dreams

Ingredients:
2 cups cake flour (plain flour)
2 cups rolled oats
1 cup sugar
1 ¼ cup desiccated coconut
250g soft butter
5ml bicarbonate of soda
25ml boiling water
25ml cocoa powder
25ml golden syrup
2 large eggs, beaten
To complete: 200g cooking chocolate

Method:
Combine flour, oats, sugar & coconut in a large mixing bowl.
Rub in butter with finger tips to resemble fine crumbs.
Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.
Beat eggs well and combine all ingredients. Mix well to form soft dough.
Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.
Bake in a preheated oven at 190 degrees Celsius for 10-12 minutes.
Cool on a cooling rack and dip the top of the biscuits in melted cooking chocolate.

Cool completely before storing in an airtight container. This biscuits last for up to a month if stored in an airtight container.
© Cape Malay Cooking & Other Delights

 

Ingelegde Vis (Pickled Fish)

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Ingelegde Vis (Pickled Fish) – Salwaa Smith – Cape Malay Cooking & Other Delight
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold.
Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish

Ingredients:
1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leaves
Method:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail
Yellow Tail


Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.

Fried Yellow Tail
Fried Yellow Tail

 

Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish
© Cape Malay Cooking & Other Delights

Peaches & Cream Sponge Cake

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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.

Peaches & Cream Sponge Cake
Peaches & Cream Sponge Cake

Ingredients:
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
#capemalaycooking
Method:
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

Click here for details of where to buy your Cape Malay & Other Delights Cookbook

Custard Tart

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Custard Tart – Salwaa Smith – Cape Malay Cooking & Other Delights

Creamy custard tart baked in a shortbread tart case and topped with ground (fine) cinnamon or alternatively top with grated nutmeg. Delicious eaten warm or cold.

Custard Tart
Custard Tart

 

Short bread base for milk tart

Ingredients:

1 large egg

125g soft butter/margarine

1/4 cup cooking oil

3/4 cup white sugar

1 tsp vanilla essence

2 cups self-raising flour

1 cup cake flour

l level teaspoon baking powder

Shortbread Tart Base
Shortbread Tart Base

 

Using a large bowl mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Line a 20cm pie dish with approximately half of the pastry. The pastry should be as thin as possible with no holes. Left over pastry can be frozen or you can use it to make herzoggies. Refrigerate whilst preparing the custard filling.

 

Filling:

3 cups of milk (semi-skimmed or full cream)

3 heaped Tbsp custard powder

3 extra large eggs

½ cup white sugar

1 tsp vanilla essence

½ tsp ground cinnamon

Extra ½ tsp ground cinnamon to sprinkle over the custard tart when baked.

 

Dissolve the custard powder in the milk. In a separate bowl whisk together the eggs and sugar until the sugar is dissolved. This should take about 5 minutes on high speed with an electric beater. Add the vanilla essence and cinnamon. Gradually add the milk and custard mixture to the egg mixture. Mix well to combine. Pour the liquid into the prepared pie crust. Bake at 180 degrees Celsius for 30 – 40 minutes. Leave to cool, sprinkle the extra ½ teaspoon of ground cinnamon over the top. Slice and enjoy. Makes 1 x 20cm round custard tart.

Custard Tart
Custard Tart

© Cape Malay Cooking & Other Delights

 

Click here for details of where to purchase my Cape Malay & Other Delights Cookbook

 

Chicken Burgers

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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
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
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.

 

Click here for details of where to buy my Cape Malay & Other Delights Cookbook

© Cape Malay Cooking & Other Delights

 

Blueberry Sponge Cake

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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
Blueberry Sponge Cake

Coffee Cake

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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

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.

Click here to see details of where to purchase my cookbook

Curry Night

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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
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
Lamb Curry
Tarka Dhal
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 salt
For 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
Tarka Dhal
Vegetable Curry
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
Mix Vegetable Curry
Boiled White Rice
Boiled White Rice
Poppadoms
Poppadoms
Curry Night
Curry Night

Click here to learn how make flaky roti – video tutorial

Microwave Coffee Cake

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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
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

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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
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

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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
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
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

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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
Homemade Fudge
 
© Cape Malay Cooking & Other Delights