Cinnamon Rolls

Posted on Leave a comment

Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls

My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour

¼ cup melted butter, to brush over the top before baking

For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon

For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk

Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.

3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

6) Pre-heat your oven to 200°C

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Advertisements

Braised Steak

Posted on Leave a comment

This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.

Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste.

Add to meat and marinate for at least 2 hours in the refrigerator

Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced

Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. 
Add 1 large chopped tomato and cook for 10 minutes.

Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.

Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.

Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.

Shop online at http://www.capemalaycookingdelights.com/shop

Afghan Biscuits

Posted on Leave a comment

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.

Ingredients:

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

Method:

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

How To Make Homemade Bread

Posted on Leave a comment

Salwaa’s Homemade Bread Video Tutorial

Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking

Follow me on social media:
INSTAGRAM: http://www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking

subscribe to my website: http://www.capemalaycookingdelights.com

SHOP ONLINE:
Buy me cookbooks, Ebooks and spices here: http://www.capemalaycookingdelights.com

Homemade Bread

Spiced Fruit Loaf

Posted on Leave a comment

Salwaa’s Spiced Fruit Loaf

A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish) 

This absolutely delicious Spiced Fruit Loaf not only tastes amazing but the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.

Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Spiced Fruit Loaf Served With Pickled Fish

In a large mixing bowl add the following:
3/4 cup lukewarm milk
2 eggs
3 TBSP of soft butter
1/2 tsp salt
3 TBSP brown sugar
1 TBSP mixed spice
1/2 tsp ground nutmeg
1TBSP finely grated orange peel
1 TBSP finely grated lemon peel
1/2 cup currants
1/2 cup raisins
3 1/2 cups bread flour
1 packet yeast

Spiced Fruit Loaf

Method:

Mix together to form a dough.

Knead for about 10 minutes until dough is smooth and elastic.

Cover the bowl with plastic wrap and leave to rise until double in size.

When it is risen knock down lightly and decide into 10 equal balls.

Grease a large loaf tin with butter.

Put the balls of dough into the baking tin and leave to rise again for about 30 minutes.

Bake in a pre-heated oven at 200°C for about 20 – 25 minutes.

For the glaze
Boil together juice of one orange and 3 TBSP of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.

Enjoy!

Shop online at www.capemalaydelights.store

Spiced Fruit Loaf and Pickled Fish

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Camembert Tear and Share

Posted on Leave a comment

Camembert Tear & Share Rolls

Soft garlic and herb enriched rolls, topped with olive oil, served with a whole Camembert. Tear pieces of rolls, dip in the melted cheese and enjoy.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

4 cups bread flour

1 tsp salt

1 tbsp sugar

1 packet instant yeast

1 ½ cups lukewarm water

50g butter

1 Camembert

1 large garlic clove

2 green chillies

Few sprigs rosemary

Olive oil

Method:

Combine the flour, salt, sugar and yeast in a large mixing bowl. Add the water and mix until a dough forms. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with plastic wrap and prove in a warm place for 2 hours.

Grease an oven proof dish or baking tray with the butter. Cut the rind of the top of the Camembert. Peel and finely chop the garlic and chillies. Poke a few holes in the cheese, stuff a little of the garlic and chillies with a sprig of rosemary. Place the cheese in the centre of the tray.

Divide the dough into small balls, arrange the dough balls around the cheese, leaving a bit of a space between in ball. Scatter the remainder of the garlic, chillies and rosemary over the rolls. Brush lightly with olive oil. Cover loosely with plastic and leave for to rise again for about an hour.

Bake in a pre-heated oven at 180°C for about 25 minutes or until the rolls are brown and the Camembert has fully melted. Using a pastry brush, brush the melted butter over the rolls. Serve immediately.

Shop online at www.capemalaycookingdelights.com/shop

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Homemade Bread

Posted on Leave a comment

Homemade Baked Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!

IMG_0601.JPG

Fancy making your own bread? Baking homemade bread needn’t be difficult, here’s my easy recipe for a delicious crusty loaf of bread. My recipe makes 2 medium size loaves.

Ingredients:

4 cups bread flour

1 sachet instant yeast (7g)

1 Tbsp sugar

1 tsp salt

1 ½  – 1 ¾ cups lukewarm water

Oil for greasing

1 Tbsp melted butter

Method:

In a large bowl add the flour, salt, sugar and yeast. Stir to mix, make a little well in the centre, add the water. Start with one and half cups first. If the dough is too dry add the remaining quarter cup water little bit at a time. You may not need all the water. A wet dough is better than a dry one which will result in a tough bread texture.

Knead well for 10 – 15 minutes. The dough should be smooth and shouldn’t stick to your hands after kneading.

Grease a bowl with little oil. One to two teaspoons oil should be enough. You just want to prevent the dough from sticking to the bowl. Place dough in the bowl. Cover with plastic wrap and leave to rise in a warm place. Depending on the weather it can take between 1½ to 2 hours.

Punch down. Place in prepared loaf tins, (grease the tins well with oil) and leave to rise until double in volume.

Bake at 190°C for 35-40 minutes.

Turn out and cool on wire rack. To check if the bread is baked through, tap bottom of the loaf, it should sound hollow. Brush melted butter over the loaf whilst still warm.

This bread was made from my basic bread recipe. Shaped in a fluted mould pan, dusted with dry flour before baking. Served with butter and homemade fig jam. Learn how to make my fig jam here.

IMG_5039
Dusted with flour before baking

Common bread faults and causes

Lack of volume, heavy and closed texture.

  • Dough is too tight due to insufficient liquid.
  • Too much salt added.
  • Not enough yeast.
  • Dough over fermented, causing the gas pockets to break down.
  • Low gluten content due to incorrect flour used
  • Insufficient kneading or proving

 

Dough collapsing when placed into the oven

  • Over proving

 

Lack of crust colour

  • Dough over fermented
  • Lack of salt
  • Oven too cool

 

Uneven texture with holes and crust breaks away

  • Oven too hot
  • Insufficient proving
  • Dough left uncovered during proving and surface dried out

 

Bread is doughy in the middle

Taken out of the oven too early, not enough baking time.

 

Visit our online shop www.capemalaydelights.store

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

 

 

Romany Creams

Posted on Leave a comment

Salwaa’s Romany Creams

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Romany Creams

Romany Creams, one of South Africans favourite tea time treats. A crunchy chocolate flavoured biscuit sandwich together with good quality chocolate. Traditionally it’s made round but I’ve made them into squares as well! It’s a hit with kids as well. Instead of sandwiching together with chocolate, finish with a colourful smartie on top. Use a drop of chocolate to paste the smartie in place.  

Smartie Romany Creams

 

Ingredients:
2 extra-large eggs
¾ cup cooking oil
1 cup sugar
3 Tbsp cocoa powder
3 cups desiccated coconut
3 – 4 cups self-raising flour
125g soft butter
Cooking chocolate to complete

Method:
Cream the butter, sugar in a large bowl until light and creamy.
Add the eggs. Mix well.
Add the coco powder and stir to combine.
Gradually add the self-raising flour & coconut.
Mix by hand to make fairly stiff dough.
Roll out dough to 2-3mm thick on a lightly floured surface.
Using a fork, scrape lines over the dough to create a slightly rough texture.
Cut out round shapes with a biscuit cutter.
Transfer onto baking sheets.
Bake in a pre-heated oven at 180C for approx 8-10minutes.
Allow to the biscuits to cool on a wire rack.
Melt the chocolate over a double boiler.
Sandwich two biscuits together using the melted chocolate.
Leave to set. Yields approximately 40 complete biscuits

 

Cook’s Tip:
Place a piece of greaseproof paper or plastic wrap over the dough before rolling. This will prevent the dough from sticking to the rolling pin.

32A51C80-05F4-4259-9052-C8462689EF68

Visit our online store for authentic Cape Malay treats and artisan spice mixtures.

Https://capemalaycookingdelights.com

Cocktail Bread Rolls 

Posted on Leave a comment

Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive

 

Cocktail Bread Rolls
Cocktail Bread Rolls

 

Ingredients:
1 kg cake flour

1 tsp salt

1 (7g) packet instant yeast

4 tablespoons oil

4 tablespoons plain yoghurt

2 tablespoons sugar

2 large eggs

1 – 1 ½ cups lukewarm (tepid) milk

#capemalaycooking

 

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Break off small pieces of the dough and form into round shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.

Makes about 40 cocktail rolls.

© Cape Malay Cooking & Other Delights

Wholemeal Bread 

Posted on Leave a comment

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.

Sago Pudding

Posted on 1 Comment

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

Chocolate Fudge

Posted on 3 Comments

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

Number 1 Birthday Cake

Posted on 4 Comments

I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of  my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.

Number 1 Chocolate Cake

Chocolate Cake

To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.

Ingredients for 1 cake:

3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour

Method:

Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. 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. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.

Now mix and bake the second layer as above.

Cool the cakes on a cooling rack
Cool the cakes on a cooling rack

Draw and cut out a number 1 on an A4 paper
Draw and cut out a number 1 on an A4 paper

Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1

Sandwich the layers together with chocolate butter cream
Sandwich the layers together with chocolate butter cream

To make the butter cream you will need

125g soft butter

1 cup icing sugar

1/4 cup cocoa powder

Enough milk to make it spreadable

Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.

Decorate the cake with ganache

Spread ganache over the cake

To make the ganache you will need:

400g good quality chocolate

200ml fresh cream

Method:
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 spreading over the cake.

Decorate with sweets or as you like
Decorate with sweets or as you like

I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Fig Jam / Preserve

Posted on 1 Comment

Fig Jam / Preserve – Cape Malay Cooking & Other Delights – Salwaa Smith

Fig Jam
Fig Jam

A very easy, no fuss recipe to make wholesome homemade fig jam. No preservatives, you won’t need any anyway, this jam is so good it will be gone in no time. Makes a great gift as well.

Ingredients:
1 kg ripe figs, trimmed and chopped into small pieces
2 cups sugar
2 cinnamon sticks
Rind and juice of 1 large lemon

Method:
Place all the ingredients in a deep stainless steel pot, cover and stand overnight at room temperature. The following day cook over low heat and stir to dissolve the sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 35 – 40 minutes or until thick and sticky. Mash figs gently to break up a little. Remove the cinnamon sticks and lemon rind, cool slightly. Seal in sterilised jars. Store for up to 2 months.
© Cape Malay Cooking & Other Delights

Visit our online shop www.capemalaydelights.store

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