with a White Chocolate and Pistachio Topping These biscuits are unique in that they contain rolled oats. It’s a recipe that Rita Zahara’s mom customised for Eid and it’s featured in Rita’s cookbook Malay Heritage Cooking. She vows that this has become a staple at Eid in their home
“Feriel Sonday has a very successful Facebook page entitled Feriel Sonday’s Heavenly Bites where she shares her much-loved recipes with her devoted followers. Her recipe makes the perfect Cape Malay bollas, and by perfect, I mean the lightest, fluffiest vanilla-infused bollas!” Makes: 25 | Prep: 15 minutes | Cook: 1
This carrot cake recipe also works perfectly for cupcakes as well, and the batter will yield around 24 baby cakes. No electric mixer is needed, just a bowl and wooden spoon or spatula and a gentle mixing of ingredients by hand, and that is pretty much it! Serves 12
This aromatic biscuit has been around for as long as I can remember! It’s a perfect representation of the Dutch influence in some of our Cape Malay dishes and this biscuit closely resembles the same flavours one would find in the traditional, spiced Dutch cookie named “Speculaas”. Our Cape Malay
Now interestingly enough, the first product line that manufacturers made of this biscuit was filled with white cream called “Gypsy Creams”. It wasn’t a hit in the market, sadly and in 1965 Pyotts developed a new biscuit. The biscuit was improved and it was sandwiched with a chocolate filling.
This recipe can be found in my cookbook “Cooking for my father in My Cape Malay Kitchen”, also known as “My Cape Malay Kitchen”. Available at all bookstores in South Africa and online worldwide on Amazon.
It’s that time of year again when we get out all our biscuit recipes and the Eid baking starts. My baking tins are always filled with Romany Creams; Hertzoggies; Butter biscuits and one of my personal favourites, ‘Melting Moments’. These cookies dipped in dark chocolate that’s been mixed with
This Banana Bread is made with soft brown sugar. You can also use demerara sugar, Greek yoghurt and pecan nuts. Walnuts work but don’t provide the same flavour and taste. The secret is… dried naartjie (clementine) peel, oh oh oh, just heavenly. I’ve also added a banana (halved) and
The 30th of August marks National Amagwinya Day & Vetkoek Day. I’ve used Olive Pride‘s blend of seed and extra virgin oils for deep frying the vetkoek. It’s also the same oil I use for frying samoosas, spring rolls, koeksisters and doughnuts. I use it the same way I