I adapted the Afghan biscuit recipe from More Cape Malay Cooking by Faldela Williams
This biscuit is so called because it resembles that of an Afghan turban, writes the late Faldela Williams.
200g soft butter
1/2 cup castor sugar
1 & 1/2 cups cake flour, sifted
3 tablespoons cocoa powder
1 cup cornflakes
1/2 cup chopped walnuts
Milk chocolate to finish
Pre-heat oven to 180°C.
Cream the butter and castor sugar until light and fluffy.
Mix the flour and cocoa with the butter mixture.
Mix in cornflake and walnuts.
Mixture should resemble a soft dough.
Drop teaspoonfuls of dough onto baking tins lined with greaseproof or parchment paper.
Bake for about 12 -15 minutes.
Cool slightly in the tins before removing.
Allow to cool completely before drizzling with melted chocolate.
Top the chocolate with half a walnut, optional.
Makes about 30 biscuits.
Find more recipes like this in Salwaa’s Biscuits and Cakes Ebook
Shop online at http://www.capemalaycookingdelights.com/shop
These brownies can be made individually, as shown in the picture, or in a baking tray and cut into squares.
Serve on its own or with whipped cream for a delicious treat.
You can now shop online for your favourite Cape Malay treats as well as Salwaa’s Cape Malay Spices at https://capemalaydelights.store we deliver local all over South Africa.
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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.
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
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.
© Cape Malay Cooking & Other Delights
Stew or bredie as it is known in South Africa usually consists of mutton or lamb pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
1 Tbsp vegetable oil
1 large onion, chopped
600g mutton or lamb pieces
1kg pumpkin, peeled and cubed
3 stick cinnamons
½ crushed dried red chillies
1-2 green chillies
1 tsp salt
1 Tbsp sugar (optional)
Water as needed
Heat oil in a large saucepan and braise onions until golden brown, 5-10. Add washed and drained meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough water; simmer until meat is nearly tender, 15 – 20 minutes. Add pumpkin and simmer until pumpkin is soft and mushy about 15 minutes. Add sugar, stirring gently to dissolve. Serves 6
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.
Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons
Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights