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Brood Porring
Brood Porring Served With Served Stewed Fruit
Bread Pudding / Brood Porring
Ingredients:
6 – 8 large slices of white bread
1 litre milk
6 large eggs
1 cup sugar
2 teaspoons custard powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 cup raisins, optional
4 tablespoons butter
Method:
Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.
Using an electric mixer, mix the eggs, custard powder and sugar together until the sugar has dissolved.
Add cinnamon and cardamom.
Mix in the bread and milk mixture.
Grease a 2 litre oven proof dish with half of the butter.
Gently pour the bread pudding mixture into the dish. Dot the remaining butter on top.
Bake in a preheated oven at 180° Celsius for 50 – 60 minutes, or until firm.
Cool slightly before eating. Serve with stewed dried fruit or apricot jam.
Stewed Dried Fruit
250g mixed dried fruit (I used only prunes and apricots here)
1 cup water
1/2 cup sugar
1 stick cinnamon
2 cloves
1 tsp lemon juice
Method:
Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ebony & Ivory Cake
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.
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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.
© Cape Malay Cooking & Other Delights
Chicken Kiev
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
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
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.
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
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)
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
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Lamb Spinach
Lamb Spinach
Salwaa Smith – Cape Malay Cooking & Other Delights
This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!
1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
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500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed
Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.
Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.
Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.
Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.
Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights
Pineapple Chicken
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
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
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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
Gulab Jamun
Gulab Jamun
Salwaa Smith – Cape Malay Cooking & Other Delights
Gulab Jamuns are popular in South Asian cuisine. Crunchy on the outside, soft and chewy inside. Gulab Jamuns can be eaten as a dessert with ice cream or fresh cream. It can also be made during Ramadan to share with family, friends and neighbours. It is a great alternative to koesisters or doughnuts.
Gulab Jamun
Ingredients:
1 tin condensed milk (497g)
3 Tbsp butter, melted
½ tsp bicarbonate of soda
2 tsp baking powder
2 Tbsp semolina
1 tsp ground cardamom
½ tsp rose essence
2 – 2¼ cups cake flour, sifted
Oil for deep frying
For The Syrup
2 cups water
2 cups sugar
1 tsp rose essence
Desiccated coconut to finish
Method:
Using a medium size bowl whisk the condensed milk and melted butter together. Add the ground cardamom, baking powder, bicarb, essence and semolina whisk until the mixture turn creamy. Gradually add the flour to form a soft dough. (You may not need the full 2¼ cups of flour.) Leave to rest for about 10 minutes. Divide the dough into 30 pieces. Roll the pieces of dough into balls or into oblong shapes. Best to use a slightly floured surface (and hands) as the dough might be slightly sticky.
In the meantime add the syrup ingredients in a pot and bring to the boil. Boil until the sugar water turns sticky. Remove from the heat but keep warm to dip in the cooked gulab jamuns when done.
Heat the oil in a deep pot and deep fry the gulab jamuns on medium heat, take care not to over crowd the pot as the gulab jamuns will swell considerably. Fry until deep brown stirring all the time to get an even colour all over. Remove and drain excess oil on kitchen paper. Cool slightly before dipping in the warm sugar syrup and rolling it in desiccated coconut.
Cook’s note:
You may not need all the flour, add the flour gradually
You may leave the jamuns drenched in the syrup of you like it sweet and syrupy until it is ready to be served.
Gulab Jamun
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
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.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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