“This is certainly a much faster and less tedious way of preparing leg of lamb compared to the traditional way, which is to parboil the leg of lamb and then slow-cook it on the stove top. Farzana shares her recipe for Eid leg of lamb, which starts off the cooking
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 biscuit was very popular in the 1990s and resembles a Cadbury flake chocolate – it is chocolate indulgence on another level! My guidance to you would be to ensure that you use Cadbury chocolate both for the coating and for the dough – any other substitute, such as cooking
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