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Easy Mango Atchar


Homemade Green Mango Atchar / Mango Pickle  

@Salwaa Smith | Cape Malay Cooking & Other Delights 

Mango Atchar

This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar. Atchar is a very popular condiment with a large part of the Southern African population. Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry.  Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored. In Cape Malay culture and cuisine atchars are normally served with bredies, breyani or curries.

My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen. Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking.

Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money. May The Almighty grant her a high place in paradise, Ameen.

I’m thankful for the remarkable hardworking women I had as role models.

This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. This tutorial was done by myself and my husband. He loves to make atchar as well!

We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error! My atchar masala mixture is available online for delivery in South Africa and the UK at https://atomic-temporary-24476944.wpcomstaging.com/product/atchar-masala/

You may of course use a different brand of atchar masala

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Follow my tutorial below for flop proof mango atchar

https://youtu.be/rx3msRQEDIQ

Chicken and Corn Quiche


Chicken and Corn Quiche – Salwaa Smith – Cape Malay Cooking & Other Delights​

With Ramadaan fast approaching I thought I’d share with you my quick and easy quiche recipe. Mini quiches can be made in advance and stored for up to 3 months in the freezer. My mini quiche recipe is a brilliant and tasty way of using left over cooked chicken. Use polony, fish or shredded meat as an alternative.

Mini Quiche

Mini Quiche

Makes one large quiche or 24 mini quiches

Ingredients:
3 extra large eggs
2 deboned chicken breast, cooked and diced
1 small onion
100g grated Cheddar cheese
1 cup sweet corn
500g puff pastry
Salt and pepper to taste
100ml fresh cream
A sprinkle of dried herbs
#capemalaycooking

Method:
Preheat your oven to 200 degrees Celsius.

Lightly grease a baking tin/Pyrex with butter

In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well.

Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting the excess pieces off or line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit.

Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top. Bake in the oven for 15-20 minutes or until golden brown.

Buy your Ramadaan savouries online only R250 for a mixed box of 50 at www.capemalaycookingdelights.com

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Homemade Corned Beef (Sout Vleis)


Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast.  Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)

There’s still a couple of days left if you want to start making your own corned beef. 🙂  Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.

Homemade bread rolls filled with homemade corned beef

Homemade bread rolls filled with homemade corned beef

Ingredients:

4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside

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Spices

Method:

Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.

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Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.

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Submerge the beef in the brine for seven days.

Remove the corned meat from the brine and rinse it thoroughly under cool running water.

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Ready to be cooked

Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.

Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.

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*Pink salt is available from spice shops

**Homemade Pickling Spice
Ingredients
•2 tablespoons mustard seed.
•1 tablespoon whole allspice.
•2 teaspoons coriander seeds.
•2 whole cloves.
•1 teaspoon ground ginger.
•1 teaspoon crushed red pepper flakes.
•1 bay leaf, crumbled.
•1 cinnamon stick

©️ All Rights Reserved @ Cape Malay Cooking

Boeber


Salwaa’s Boeber

A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is made of milk, vermicelli, sago, sugar or condensed milk flavoured with cardamoms, stick cinnamon and rose water. If you like a “thicker” boeber add more sago. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The evening of the 15th day of Ramadaan is special for those who had fasted the first 15 days. They are known as people who are ‘op die berg’ Many, many years ago after the taraweegh salaah, boeber was served at the mosques. Every family also made boeber for this particular night. After Taraweegh salaah, boeber was also sold at boeber houses at two pence a glass. There, friends would assemble and, if it were a Friday or Saturday, would stay up until sower (suhur) and then go to the masjid for Fajr.

To make boeber you will need the following:
50g butter
3/4 cup sago
200 ml water to soak the sago
250 ml vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas (optional)
1.5 – 2 liters milk
1/2 tin condensed milk or sugar to taste
1 tin evaporated milk (optional)
1/4 cup of desiccated coconut
15 ml rose water (optional)
50 g blanched almonds (optional)

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Method:
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.

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Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. Add evaporated milk. The sago should become transparent.

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Add the rose water (if using), condensed milk, coconut and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy this rich, spicy drink…

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

©️ All Rights Reserved @ Cape Malay Cooking

 

Ramadaan 2018


Assalamu Alaikum (peace and blessings upon you)

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That time of the year is upon us – Ramadaan. The ninth month in the Islamic calendar.  It commemorates the first revelation of the Quran to Prophet Muhammad (peace be upon him), and lasts between 29 and 30 days. Fasting is obligatory for adult Muslims, except those who are suffering from an illness, travelling, are elderly, pregnant, breastfeeding or menstruating.

The fast is from dawn to sunset, with a pre-dawn meal known as Suhur and sunset meal called Iftar.

As well as fasting, abstaining from eating and drinking during daylight hours, Muslims are encouraged to read the entire Quran throughout the month. Muslims should engage in increased prayer and charity during Ramadaan. Ramadaan is also a month where Muslims try to practice increased self-discipline and self-restrain.

With this in mind many of us have already started planning and stocking their freezers weeks and months before in preparation of welcoming this blessed month. Samosas, pies, quiche, spring rolls, doughnuts and traditional Cape Malay koesisters all of which can be made in advance and frozen for up to six months. This savouries and sweet treats can be fried, baked or sugared before iftar and served with a healthy soup for family and friends.

 

Even though Ramadaan might seem like it’s not all that close, the earlier you are prepared, the better. Thinking of what to cook takes about as much time and effort as the actual task. Make the most of your time now to browse through recipes and try out dishes to assess the cooking time and the amount of effort required. Make a schedule for one or two weeks and rotate it during the month, or make it for all 30 days! You’ll save a lot of time during Ramadaan doing the prep beforehand. If you have older children get them involve peeling and chop onions, garlic, ginger, dhanya, etc. Freeze them in portions ready to use. Likewise, vegetables for soup can also be prepared now, peel, chop, liquidise pour into freezer bags.

 

Before sunset children will be seen going from house to house taking barakats (plates of food or treats) to the immediate neighbours. In a typical Cape Malay home Iftar will consist of dates, soup and savouries. Boeber, a milk drink, will typically be served with something sweet e.g. koesisters or fritters. After the prayer, a light meal will be served.

 

Kebabs or burgers can be made, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 18 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak mince. Make chicken mince by shredding fillets in a food processor.

 

My recipe for kebabs or burgers

Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped

 

Method:

Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.

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For Ramadaan we all want quick and easy recipes, the following recipe is no exception. This two ingredient recipe can be used to make naan bread as well as pizza bases.

 

2 Ingredients Naan Bread

500g self-raising flour

2 cups full fat Greek yoghurt

Method:

Mix the self-raising flour and yoghurt in a bowl until the mixture forms a dough. Leave to rest for 15 minutes. Roll the dough out onto a floured surface into the desired shape or size. Brush with a mixture of melted butter and oil on both sides. Alternatively add garlic paste to the oil mixture to give it a garlic flavour, garnish with freshly chopped dhanya. Cook in a pre-heated oven at 200C for 10-15 minutes. For naan bread turn half way through baking. Makes 2 large pizza bases or 8 naan breads.

 

A meal idea for Suhoor (pre-dawn meal) is to make mini Frittatas which can be prepared the night before and pop into oven in the morning.

Ingredients:
1 medium diced onion
1 large carrot, grated
1 medium chopped tomato
5 chopped mushrooms
2 chopped spring onion
1 finely chopped chilli
3 large eggs, beaten
1 cup of grated mature cheddar cheese
3 Tbsp. self-raising flour
1/2 tsp salt
1/2 tsp black pepper
Dry parsley for garnishing

Method:

Mix all the above ingredients in a bowl. Spoon into a greased muffin tray. Bake at 180C for 15 minutes. Makes 12 Frittatas.

Cooks tip: substitute with any other vegetables of choice. Left over sausages, chicken or meat can be added as well.

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Another easy and quick meal is lamb or mutton chickpea pilau. The meat can be substituted with chicken pieces which reduce the cooking time significantly. No potatoes are added instead chickpeas are used.

 

Lamb/Mutton or Chicken Pilau Rice.

Ingredients:

750 gram lamb / mutton pieces cleaned and cut into small pieces
4 cups long grain or basmati rice
1 tin chickpeas (400gram tin)
2 large onions, diced
3 tablespoons vegetable oil
60g butter
2 stick cinnamons
5 cardamoms
2 star anise
3 tsp garam masala
2 tsp jeera / cumin
2 tsp salt
2 tsp crushed garlic
1 tsp crushed ginger
3 green chillies, deseeded and chopped
Chopped dhanya for garnishing
Method:
Soak the rice in hot water to cover for 30 minutes. Meanwhile using a large heavy based pot melt the butter with the oil. Fry the onions until golden. Add the lamb, mutton or chicken pieces and spices and cook until done. This will take approximately 20 – 40 minutes depending on the type of meat. Add the chickpeas.

Rinse the rice until the water runs clear. Add the rice to the lamb, mutton or chicken and chickpeas. Stir gently to combine. Dot with butter (optional) and chopped dhanya. Add 4 cups of hot water. Bring to the boil, then turn the heat to low and steam until the water has evaporated and the rice has cooked. Serve with dhai or atchar. Serves 6

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Salwaa Smith is the author of Cape Malay & Other Delights Cookbook. Salwaa is the third generation Cape Malay cook in her family and is the founder of Cape Malay Cooking & Other Delights on Facebook and other social media. Salwaa offers Cape Malay cooking experiences for locals and tourists at her purpose build kitchen in Newfields on the Cape Flats. In addition, she also founded the popular Little Chef Cooking and Baking Club for children which is held during school holidays. Salwaa has her own range of pre-mixed cooking sauces and spices which can be purchased online at https://capemalaydelights.store or from her kitchen in Newfields.

 

More recipes and meal ideas can be found on her social media – www.facebook.com/capemalaycooking or www.capemalaycookingdelights.com

© All Rights Reserved 2018

Crustless Milk Tart


Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.

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Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon

Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights

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

Mint Lamb Chops 


Mint Lamb Chops

Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights

 

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Ingredients:

Serves 6

12 lamb chops, trimmed

3 red chillies, seeds removed and finely chopped

4 garlic cloves, crushed

Juice and zest of 1 lemon

1 pack (20g) of fresh mint, finely chopped

2 tbsp olive oil

 

For the mint sauce:

250g plain smooth yoghurt (2x175g tubs)

Small pack mint, finely chopped

Zest and juice of 1 lemon

Salt and pepper to taste

 

For the salad:

1 packet baby leaf salad mix

½ red onion J

uice of half a lemon

Seasoning as required

 

Method:

To make the mint sauce:

Place the yoghurt in a bowl, add the chopped mint, lemon juice.

Season with salt and pepper, mix well to combine.

Sprinkle with the lemon zest and set aside.

 

To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.

Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.

For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.

Serve with the mint yoghurt and salad.

 

To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.

 

 

 

Masala Chicken & Dhanya Rice


This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.

 

Masala Chicken

 

Ingredients for marinade:

6 chicken legs

2 tsp Cape Malay Cooking BBQ spice

1 tsp ground red chillies (or to taste)

2 dessert spoons paprika

1/2 tsp black pepper

1 tsp garlic paste

2 Tbsp oil

Enough lemon juice to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste

Taste for salt as the BBQ spice might have salt in it

 

Method:

Wash and dry the chicken legs. Make deep cuts into the chicken legs.

Rub the chicken legs all over with the spice make sure the whole leg is covered.

Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.

Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.

 

You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗

 

Dhanya / Coriander Rice

Dhanya / Coriander Rice

 

Dhanya Rice

This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.

 

Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya  / fresh coriander / cilantro

 

Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.

 

VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Brood Porring


Brood Porring Served With Served Stewed Fruit

Bread Pudding  / Brood Porring

Ingredients:
6 – 8 large slices of white bread

1 litre milk

6 large eggs

1 cup sugar

2 teaspoons custard powder

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 cup raisins, optional

4 tablespoons butter

 

Method:

Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.

Using an electric mixer, mix the eggs,   custard powder and sugar together until the sugar has dissolved.

Add cinnamon and cardamom.

Mix in the bread and milk mixture.

Grease a 2 litre oven proof dish with half of the butter.

Gently pour the bread pudding mixture into the dish.  Dot the remaining butter on top.

Bake in a preheated oven at 180° Celsius  for 50 – 60 minutes, or until firm.

Cool slightly before eating. Serve with stewed dried fruit or apricot jam.

Stewed Dried Fruit

250g mixed dried fruit (I used only prunes and apricots here)

1 cup water

1/2 cup sugar

1 stick cinnamon

2 cloves

1 tsp lemon juice

Method:

Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Wholemeal Bread 


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.

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