Blog Archives
Chicken & Mushroom Soup
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.
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more then please subscribe, like or share my posts.
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Split Pea & Veg Soup
Split Pea & Veg Soup
These ingredients make a large pot of soup. Suitable for freezing, divide into portions and freeze until needed. Defrost at room temperature and reheat.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1 packet (500g) green split lentils
A few soup bones, meat or knuckles
5 allspice
5 cloves
1 & 1/2kg carrots
2 large tomatoes
2 large onions
2 large potatoes
1/2 bunch celery
1/2 bunch parsley
Salt and pepper to taste
Method:
Rinse the green split peas a couple of times.
Pour it into a large deep pot add the allspice, cloves as well as the soup bones and meat if using. The bones and meat gives depth and flavour to the soup. Cover with water and bring to the boil. Simmer until the split peas are soft and mushy. This will take a good couple of hours.
Meanwhile clean and cut the vegetables into smaller pieces. Liquidise the vegetables, add water as required. Pour the liquidised vegetables into the pot with the cooked split peas. Season to taste. Bring the soup to a boil. Once it starts boiling, lower the heat and leave the soup to simmer for a further two hours. Stir now and then, adding water as required.
Shop online at http://www.capemalaycookingdelights.com/shop
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.