Bakes & More

Blueberry Lemon Creme Cake: our fluffy lemon cake studded with juicy blueberries, blueberry jam smear and sweet lemon cream mousse , frosted in smooth cream cheese buttercream……… This is one o my personal favorites and a Sweetie favorite , take a bite and you will know why!! 🍋 🫐

Caramel Cheesecake Bread is the best of both worlds - without the effort https://julieblanner.com/quick-caramel-cheesecake-bread/

Today I share with you my delicious spicy yoghurt chicken recipe. This dish is delicious served with rice or naan and a green salad. It will be a hit with your family!

Salwaa’s Spicy Yogurt Chicken

Salwaa's Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive since 2011!

Ingredients:
1 chicken
1 cup plain yogurt
1 tsp paprika
1/2 tsp turmeric / borrie
1 tsp cumin / jeera
1 – 2 tsp salt (according to taste)
1/2 tsp chilli powder
4 large cloves of garlic, grated
1 small piece ginger, grated (approx. 5cm)
50g butter
2 large onions, peeled and finely chopped
1 small green pepper, deseeded and chopped
Small bunch dhanya, chopped (keep some of the leaves for garnish)

Method:
Clean and cut the chicken in 8.
Mix together the yogurt, paprika, turmeric, cumin, salt, chilli powder, garlic and ginger in a bowl.
Marinade the chicken with this mixture and refrigerate for at least one hour.
Melt the butter in a saucepan, add the chopped onions and braise until golden brown.
Add the chopped green pepper.
Cook together for about 5 minutes.
Add the chicken pieces (preserve the marinade) and brown on both sides. Transfer to an oven proof dish.
Mix in the extra marinade sauce and chopped dhanya.
Grill in a preheated oven until the chicken has cooked through and is golden brown in colour. Serve with boiled rice or naan, grilled potatoes and green salad.

This quick boneless chicken Breyani will not only save you time but it will score you brownie points with your family. It’s delicious, quick and easy.

Salwaa’s Boneless Chicken (Thigh) Breyani

Salwaa's Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive

In a bowl put in the following and mix well
600gram boneless, thigh pieces cut in pieces
2tsp salt
3 TBSP Breyani masala
1 tsp chilli powder
1/2 tsp tumeric
3 bayleaves
3 allspice
3 cloves
5 cardamom pods
2 pieces stick cinnamon
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp peppercorns
1/2 tsp bariship/fennel seeds
1 Tablespoons garlic and ginger paste
A few tablespoons of oil
1/2 sliced onion
2 green chillies slit optional
1/2 cup of yoghurt optional

Put in fridge to marinate for a few hours or for at least a hour

Cook above for about 30 minutes. Add water as desire it should be saucy, more on the dry side not runny. Put aside.

In a bowl add 2 cups of basmati rice / long grain white rice and cover with boiling water and let it stand for 30 minutes

In the pot you going to use to cook your Breyani.
Add 2 TBSP oil
1 sliced onion
Teaspoon of garlic & ginger paste
1/2 of each robot peppers sauté for a few minutes.
Add 1 tsp salt and 1-2 cup of frozen green peas, handful of chopped coriander and a handful of chopped mint optional
Switch pot off and remove into a bowl.

Cook a few potatoes in the microwave with a little turmeric untill 3/4 done or deep fry in oil just as you like “.

Now layer your Breyani. The different aromas is the magic of making Breyani.

Layer with the potatoes at the bottom
Half of the rice without the water.
A sprinkle of salt
Followed by the marinated chicken
Now add 3/4 the onion and pepper mixture
Add the last of the rice followed by the last bit of onion and pepper mixture
Dot with butter as much or as little as you like
Add 2 cups of warm water and cook on high heat for 5 minutes.
Turn heat down to low and cook for a further 10 minutes.
Switch heat off and leave to steam for a further 10-15 minutes before serving.

If you follow this process you should get a nice fluffy and delicious loose rice.

Serve with dhai or tomato & onion salad.

Cookstip: the type of spices you use for curries and breyanis make all the difference to the taste. So make sure you buy a good quality of Breyani masala or even better mix it from scratch yourself to ensure deliciousness.

Enjoy

Salwaa’s Chilli, Sticky & Tangy Chicken Wings

Salwaa's Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive

1kg chicken wings
Spice with smoked paprika, bbq spice & salt to taste

Mix wings with a good squeeze of sweet & chilli sauce, hot sauce, chilli sauce and tomato sauce.

Bake at 180 degree Celsius warm oven for about 20 - 25 minutes and a few minutes on grill. Pour remaining juices of pan over the wings.

If you don’t like it spicy just leave out the hot sauce and replace the chilli sauce with a fruity sauce instead.

Enjoy

Happy 5th birthday Kai.

Im sharing this every year after winter
My simple ginger beer recipe
My Home made 20L ginger beer😋😋
Step 1
In a bigger pot bring to boild water
Add 4 50g of ground ginger i prefer hinds
Add 2 tartaric and 2 cream of tart let it boil until those brown particle stick on the top side of the pot then remove from stove

Step 2.
Corn syrup
Boil water in a pot, add 1 cream of tart,brown sugar and lemon juice, simmer until all sugar dissolved, then put it aside to cool

Step 3.
Boil water in a kettle and fill half of 20 L, pour the ginger mix, pour the syrup then add 2 left tartaric and 1 left cream of tarter and stir, you can add extra sugar to taste, slice lemon and pineapple and add to the hot mixture, add lemon juice if you have

Fillup the 20L with sparkling water if you have but if you don't you can add tap water🤷‍♀️🤷‍♀️

Tight the lid and leave it for 24hrs

Enjoy😋

Salwaa’s Traditional Labarang Pastei

Salwaa's Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive since 2011

Ingredients:
1kg good quality minced meat
20ml oil
2 medium onion, sliced
1 chopped green bell pepper
2 teaspoons crushed garlic
2 tablespoons chopped dhanya
5 cloves
5 allspice
Salt and pepper to taste. We like it peppery.
50g sago, soaked in water
2-3 hard boiled grated eggs

Method:
Heat the oil in a large saucepan.
Fry onion until lightly brown 5 – 10 minutes
Add bell pepper
Stir in the mince meat
Add garlic, pepper, cloves, allspice, salt and pepper.
Cook stirring frequently for 7 – 10 minutes
Stir in soaked sago and cooked until sago is transparent
Add chopped dhanya and allow cooling before filling pie.

Enjoy