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Date Truffles
Salwaa’s Date Truffles
Delicious date balls or truffles made with dates, pistachios, crushed tennis biscuits and covered it with coconut and chocolate. It’s a very nice sweet and it goes well with mint tea. These date balls makes a great gift.
Add apple sauce instead of an egg. See my notes at the end.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
250g dates (pitted)
1 packet Tennis or Marie biscuits
110g butter or margarine
1/2 tsp vanilla essence
1/2 cup sugar
1 egg, beaten*see variation below*
Desiccated coconut
Method:
Chop the dates ensuring no pits remain.
Crush the biscuits.
Combine the dates, butter, vanilla essence and sugar in a small pot.
Cook over low heat until well mixed and soft.
Allow to cool slightly, add the beaten egg and crushed biscuits and mix well.
Shape into small balls by hand and roll in the coconut.
Store in the fridge.
Variation:
Use 2 tablespoons apple sauce instead of the egg.
Dip the date balls in melted chocolate then dip in chopped nuts. I used pistachio nuts and almonds.
Or, press flat and evenly into a flat baking tray, cut into squares.
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
EASY SAVOURY CHEESE MUFFINS
Easy cheese muffins (savouries)
Ingredients:
500ml (300g) cake flour
15ml baking powder
5ml dry mustard powder
5ml salt
500ml grated cheddar cheese
250ml milk
80ml oil
2 eggs
Method:
Sift flour, baking powder, mustard and salt in a mixing bowl
Add grated cheese
In a jug combine the milk, oil and eggs. Mix well
Add to dry ingredients and mix gently until combined, taking care not to over mix. Spoon into greased muffin tins and bake at 200C for 20 minutes
This weeks recipes posted on Facebook
Here follows a round up of the past week’s recipes posted on Facebook.
Monday 13th May – TOMATO FRIKKADEL
CLICK ON THE LINK BELOW FOR THE RECIPE
Tuesday 14th May – CHICKEN WRAPS
CLICK ON THE LINK BELOW FOR THE RECIPE
Wednesday 15th May – DHAL AND BATTERED FISH FILLETS
CLICK ON THE LINK BELOW FOR THE RECIPES
Thursday 16th May – FLAKY ROTI
CLICK ON THE LINK BELOW FOR THE RECIPE
Friday 17th May – MAQLUBA
CLICK ON THE LINK BELOW FOR THE RECIPE
Saturday 18th May – DHALTJIES / PAKORAS
CLICK ON THE LINK BELOW FOR THE RECIPE
FOR MORE RECIPES 
OATS & BANANA MUFFINS
Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.
OATS AND BANANA MUFFINS
Good for a healthy breakfast
Makes 12 muffins
In one bowl combine:
1 large egg
1 cup buttermilk
1 teaspoon vanilla essence
1/2 cup of porridge oats
2 mashed bananas
2 tablespoons vegetable oil
1/2 cup caster sugar
In another bowl, mix together:
1/2 cup of wholemeal flour
1 cup of cake flour
1 tsp of bicarbonate of soda
2 tsp of baking powder
Method:
Preheat the oven to 180C. Line a muffin tin with 12 muffin cases
OATS & BANANA MUFFINS
Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.
Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.
Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.
CHEDDAR SCONES
CHEDDAR SCONES
Makes 12-15
Ingredients:
200g self-raising flour, plus a little extra for dusting
50g butter, at room temperature
25g oats
75g grated cheddar cheese, plus extra for topping
150ml milk
Method:
Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.
Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.
OATS & BANANA MUFFINS
Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.
OATS AND BANANA MUFFINS
Good for a healthy breakfast
Makes 12 muffins
In one bowl combine:
1 large egg
1 cup buttermilk
1 teaspoon vanilla essence
1/2 cup of porridge oats
2 mashed bananas
2 tablespoons vegetable oil
1/2 cup caster sugar
In another bowl, mix together:
1/2 cup of wholemeal flour
1 cup of cake flour
1 tsp of bicarbonate of soda
2 tsp of baking powder
Method:
Preheat the oven to 180C. Line a muffin tin with 12 muffin cases
OATS & BANANA MUFFINS
Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.
Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.
Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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