Lemon Meringue

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Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith

Lemon Meringue
Lemon Meringue

This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.

Lemon Meringue2

Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted

Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks

Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar

Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.

Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.

Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours  before serving.

Lemon Meringue
Lemon Meringue

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Savoury Muffins

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Ever had unexpected guests and nothing to serve them? I’m sure many of you experienced this before. Well, I was in this predicament on Sunday morning after having unexpected guests sleep over on Saturday night. Usually, I have a supply of koesisters in the freezer, which would have been perfect  for a traditional Sunday breakfast in a Cape Malay home. Sadly, on this occasion I had none, not even a doughnut!

 

What to do? I haven’t gone shopping yet, so my grocery cupboards only had everyday necessities. After scratching my brain for ideas, I decided to make a quick bread, savoury scones using left over chicken of the previous day as well as oats and dates muffins. In the end everyone had an enjoyable breakfast / brunch and I was saved from embarrassment. Here follows my recipe for savoury muffins. I’ll post the oats & dates and the bread recipe on another occasion.

 

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For 12 Savoury Muffins you’ll need:

1 cup chopped left over chicken pieces, preferably breast

1 cup peeled and chopped onions

1 cup chopped tomatoes

1 cup deseeded and chopped mixed red and green peppers

2 large eggs, beaten

1 1/2 cups grated cheddar cheese

2 1/2 Tbsps self raising flour

1/4 tsp salt (optional)

1 tsp black pepper

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Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.

 

 

 

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Spoon into 12 – 14 silicone cupcake holders. You can also use a greased 12 cup muffin tray. (depending on the size of your cupcake holder you may even get 14 like I did)

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Bake for 15 minutes in a preheated oven at 180C.

 

 

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Enjoy 🙂

 

 

 

 

 

 

 

 

 

 

 

SPONSORSHIP OPPORTUNITIES

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Sponsor

In order for us here at Cape Malay Cooking to continue our FREE service of providing authentic Cape Malay recipes, advise, etc to the community we have decided to offer sponsorship opportunities to home industries, small businesses and selected companies. We all know there is no better way to get the word out about your product than with the help of a trusted source. We are here to help you do that.

 
By being a sponsor on Cape Malay Cooking’s website, your product will be exposed to the hundreds of thousands of visitors, readers, and followers my blog and other social media platforms receives each month. This equates to more traffic for you, and that in turn can mean a higher income for your business or more product sales.
Let me tell you why you should take advantage of this great new opportunity.

 

Statistics and Exposure

  • Cape Malay Cooking has existed for almost 4 years and has built up a huge readership and following in that time.
  • Every week I post 3-4 new recipes and/or articles. This consistent updating means your product or business is guaranteed to receive ongoing exposure.
  • 99% of those updates are accepted to multiple food sharing websites (i.e. My Taste South Africa & My Taste South Africa) Visitors from those sites are exposed to your products or business.
  • We have thousands of RSS feed readers and email newsletter subscribers.
  • Over 100,000+ visitors per week
  • An average of 50% organic search engine referrals, which means you’ll also be exposed to a non-food world-wide audience.
  • A total of 78,000 + social media followers, friends, fans, and subscribers
  • 69,000 blog subscribers.
    (The numbers are as of 7th October 2014 and increase every day, plus traffic is on a steady upswing.)

 

Options & Pricing
The following are the available options for your Facebook, website, product, or company’s advert. All ads are featured on left side according to selected option.
Extra Large Ad

  • Only one available each month!
  • Prime location in the main sidebar area
  • Your ad is displayed on every page
  • Receives a “Sponsor Spotlight” consisting of small interview and option to share a recipe with spotlight. Also include are links to your website and all your social media sites. This introduces and exposes you to a new audience.
  • The “Sponsor Spotlight” post is broadcasted to all my readers, social media followers, RSS feed and email subscribers
  • You will also be included in the monthly “Meet Our Sponsors” post
  • Three Cape Malay Cooking recipes posts will link to your page or website. (seen by visitors, readers, email & feed subscribers)
  • One month of repeated social media promotion (Google+, Twitter, Facebook, Instagram & Pinterest)
  • All for the price of ZAR250 for one month

 

Large Ad

  • Ad positions are first come – first serve
  • Your ad is displayed on every page
  • Included on the “Meet Our Sponsors” post by me (this will link to all of your social media sites.)
  • The “Meet Our Sponsors” post is broadcasted to all my readers, social media followers and email subscribers
  • 4 social media promotional mentions per month (Google+, Twitter, Facebook, Instagram & Pinterest)
  • All for the price of ZAR150 for one month

 

Medium Ad

  • Ad positions are first come – first serve
  • Your ad is displayed on every page
  • Included on the “Meet Our Sponsors” post by me (this will link to all of your social media sites.)
  • The “Meet Our Sponsors” post is broadcasted to all my readers, social media followers and email subscribers
  • 2 social media promotional mentions per month (Google+, Twitter, Facebook, Instagram & Pinterest)
  • All for the price of ZAR100 for one month

 

Small Ad

  • Ad positions are first come – first serve
  • Your Ad is displayed on every page
  • Included on the “Meet Our Sponsors” post by me (this will link to all of your social media sites.)
  • The “Meet Our Sponsors” post is broadcasted to all my readers, social media followers and email subscribers
  • 1 social media promotional mention per month (Google+, Twitter, Facebook, Instagram & Pinterest)
  • All for the price of ZAR50 for one month

 

(Please notice that I reserve the right to decline adverts I feel do not fit in with the Cape Malay Cooking’s business ethics.)

**To place your advert please contact me for more information @ enquiries@capemalaycooking.me or via the contact form below**

 

Fancies

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FANCIES

Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.:  Eid, Weddings, Doopmaals, etc…

This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.

Fancies
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
5 ml vanilla essence
2 1/2 cups cake flour
3 teaspoons baking powder
1/2 cup milk

For the coating:
3 tablespoons smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work

Method:

  • Preheat oven to 180C.
  • Grease a 30x20cm baking tin with butter or oil.
  • Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
  • Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
  • Add vanilla essence.
  • Add flour and baking powder and mix well.
  • Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
  • Pour into prepared tin.
  • I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
  • Bake for 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.
  • Remove greaseproof paper.
  • Cut the cake into squares.

To complete the cakes:

  • Mix the jam and hot water together until the jam has dissolved.

 

  • Put the coconut into a little bowl.

 

  • Lightly dip the cakes one at a time into the jam water, do not drench.
Dip the cakes in the jam mixture
Dip the cakes in the jam mixture
  • Roll the cakes in the coconut to cover completely.

Roll the cakes in the coconut

  • Using a piping bag , pipe a border or cover the top of the cakes with whipped cream. 

How To 5

How to 4

How To 3

 

  • Decorate with fresh or drained canned fruit.
Completed Fancies
Completed Fancies

How To Make Fancies Step-by-Step Tutorial

 

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PASTA BAKE

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PASTA BAKE

Pasta bake is such an easy dinner – try our pasta bake recipe to feed the kids a simple dinner.
KIDS LOVE THIS! Braise lean minced meat with 1 chopped onion, 1 teaspoon garlic, 3 cloves, pepper and salt to taste. The mince should be dry. Top with mashed potatoes and cooked spaghetti as a top layer. Sprinkle with nutmeg. Dot with blobs of butter. Heat through in the oven. Serve with a fresh salad.

EASY PEASY!!