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Double Chocolate Muffins
Salwaa’s Double Chocolate Muffins
From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12
Double Chocolate Muffins
Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk
Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Chocolate Muffins
Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.
Makes 12
Best eaten on the same day.
The recipe can easily be doubled.
Chocolate Muffins
Mint Lamb Chops
Mint Lamb Chops
Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
Serves 6
12 lamb chops, trimmed
3 red chillies, seeds removed and finely chopped
4 garlic cloves, crushed
Juice and zest of 1 lemon
1 pack (20g) of fresh mint, finely chopped
2 tbsp olive oil
For the mint sauce:
250g plain smooth yoghurt (2x175g tubs)
Small pack mint, finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
For the salad:
1 packet baby leaf salad mix
½ red onion J
uice of half a lemon
Seasoning as required
Method:
To make the mint sauce:
Place the yoghurt in a bowl, add the chopped mint, lemon juice.
Season with salt and pepper, mix well to combine.
Sprinkle with the lemon zest and set aside.
To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.
Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.
For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.
Serve with the mint yoghurt and salad.
To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.
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.
#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.
© 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
Raisin Buns
Raisin Buns – Cape Malay Cooking & Other Delights – Salwaa Smith
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
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
© Cape Malay Cooking & Other Delights
Tripe Curry
Tripe Curry (Pens Kerrie) – Salwaa Smith – Cape Malay Cooking & Other Delights
A traditional South African delicacy that remains a favourite in many homes. You either love it or don’t like it.
Tripe Curry / Pens Kerrie
Ingredients:
1 kg clean tripe
1 tsp salt
3 bay leaves
3 large onions, finely chopped
2 medium tomatoes, grated
2 tsp garlic
1 ½ tsp turmeric/borrie
1 ½ tsp coriander/koljana
1 green chilli, chopped
1 tsp chilli powder
1 tsp salt
2 tsp leaf masala
Method:
Boil the tripe with one teaspoon salt, bay leaves and enough water to cover until soft, about 2 hours. Drain and reserve the water. Allow the tripe to cool down before cutting it into strips. Set aside whilst making the sauce.
Fry the onions in a large pot until transparent and soft. Stir in the grated tomatoes, garlic, turmeric, coriander, green chillies, chilli powder, salt and the leaf masala. Simmer over low heat until the gravy is well blended and cooked through, this should take about 20 minutes to get a nice thick gravy. Add from the reserved water if needed. Add the strips of tripe and cook a further 15 minutes stirring every now and then, adding water if necessary. Serve with boiled white rice. Serves 6
Variation:
Add soft boiled sugar beans when adding the tripe
Add 1 cup of steamed gram dhal when adding the tripe.
Click here for details of where to by the NEW Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Ingelegde Vis (Pickled Fish)
Ingelegde Vis / Pickled Fish
Ingredients:
1kg snoek or any firm fish cut into large slices
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 leavesMethod:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
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
Ingelegde Vis / Pickled Fish
Peaches & Cream Sponge Cake
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
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
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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