Blog Archives

Chicken & Mushroom Soup

May 12

Posted by Cape Malay Cooking & Other Delights

Salwaa’s Chicken and Mushroom Soup

This creamy chicken and mushroom soup is easy to make. Best of all it only take 30 minutes to make!

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 small onion, chopped

1 cloves garlic, finely grated

3 bay leaves

400g boneless chicken breasts, diced

250g sliced fresh mushrooms

2 tablespoons flourd

4 cups chicken stock

1 tin cream style corn

Salt and pepper to taste

½ cup fresh cream, optional

Method:

In a large pot, heat butter and olive oil over medium-low heat. Add the onion, garlic and bay leaves, stir until tender and translucent but not browned.

Add diced chicken cook, stirring, until chicken is nearly cooked through.

Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken stock and corn.

Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 15 minutes.

Season with salt and pepper to taste; stir in cream, if using and heat through. Remove the bay leaves, serve warm.

Cook’s Note:

You can use chicken thigh or chicken breast fillet. The fresh cream can be omitted.

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Posted in Chicken and Mushroom Soup, Soup

Three Ingredient Scone

Mar 23

Posted by Cape Malay Cooking & Other Delights

Three Ingredient Scones

Make these fluffy, moist scones from scratch using only 3 ingredients – self raising flour, cream and lemonade. The secret ingredient is the lemonade. Go on give it a try and let me know what you think of this recipe. I served my scones with apricot and strawberry jam and of course we must not forget the butter 😊

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
3 cups of self raising flour
1 cup of cold fizzy lemonade drink
1 cup fresh cream

Method:
Preheat your oven to 200° and line a baking tray with greaseproof paper.

Sift the self raising flour into a large bowl and add the lemonade and cream.

Use a butter knife to bring the mixture together until it combines.

Tip the scones mixture onto a floured surface and gently shape into a rectangle.

Use a cookie cutter or glass to cut out your scones and place them onto the prepared tray. Repeat until you have used all of the scone dough.

Place your three ingredient scones into the pre-heated oven and bake for 12 minutes or until golden and cooked through – they will sound hollow when tapped. Makes 10-12 scones. Serve whilst warm.

Tap the video above to see how I make my scones.

Tap here for more of my video tutorials

Posted in Scones, Three Ingredient Scones

Chocolate Filled Doughnuts

Feb 25

Posted by Cape Malay Cooking & Other Delights

This is such an easy and delicious recipe to share with family, friends and neighbours.

Salwaa’s Chocolate Filled Doughnuts

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

4 cups cake flour

1 packet instant yeast (7g or 10g packet)

¼ cup sugar

¼ tsp salt

½ cup butter

3 large eggs

1 cup milk

chocolate spread / jam / thick custard

Oil for deep frying

Method:

Heat the milk, add the butter, salt and sugar.

Stir until the butter and sugar is melted. Cool slightly.

Whisk the eggs in a separate bowl.

Combine the flour and yeast into a big mixing bowl.

Pour the milk mixture and eggs into the flour.

Mix to form a soft dough.

Cover the bowl with plastic wrap and leave in a warm place to rise for about 90 minutes or until double in size.

Lightly oil your work surface. Dip your fingers in oil and form the dough into 30 small balls.

Make a small hole in the dough and fill with a small block of chocolate.

Close the hole by pinching the dough together firmly.

Leave the dough balls to proof for 30 minutes.

In the meantime heat the oil in a deep pan or pot.

Gently transfer the dough balls one at a time into the warm oil.

Deep fry in medium hot oil turning half way through until golden brown.

Remove with a slotted spoon onto kitchen towel to drain excess oil.

Roll into sugar when slightly cool. Makes 30

Cook’s Note:

Instead of chocolate you may use jam or custard as a filling. After frying, make a small hole on one side. Using a syringe, thin nozzle or piping bag fill the doughnuts with the jam then roll into the sugar.

Roll the doughnuts in the sugar as soon as possible after frying in order for the sugar to stick. You may also use castor sugar instead of granulated sugar.