Learn To Make Samosas From Scratch

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Join me, Salwaa, on the 29th August 2020 at 1:30pm to 3:30pm.

I’ll be hosting a live online zoom workshop on “how to make samosas from scratch”

Learn to make the purr, traditional mince meat filling, prawn filling as well as jalapeño chicken filling. I’ll be sharing with you all my hints and tips.

Tickets to join costs R100 per person, which will include a copy of my Sweet & Savoury Ebook.

You can choose to cook along with me, list of ingredients will be shared nearer the time, or observe to try at your own pace.

Please email enquiries@capemalaycookingdelights.com or send a WhatsApp to +27719249583 should you require more information.

The link to join will be send nearer the date to all those who have booked a spot.

Secure your spot now, anyone can join from any country. Book your spot here —> https://capemalaycookingdelights.com/product/online-zoom-workshop-how-to-make-samosas/

International attendees can book a spot by paying via PayPal ID: enquiries@capemalaycooking.me

Prawns Samosas

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Salwaa’s Akhni Pre-Mix

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Akhni Pre-Mix Cooking Sauce

Salwaa’s Pre-Mixed Akhni Cooking Sauce

Presenting my Akhni cooking sauce! After extensive research, trials and error I’ve perfected my cooking sauces. In my cooking sauce range you will find Akhni Pre-Mix, Curry Pre-Mix as well as our ever popular Butter Chicken Pre-Mix. Watch the full video tutorial above, for instructions on how to use my cooking sauce.

No more peeling, chopping, measuring we’ve done it all for you. This is a great way of trying new recipes without having buy lots of spices. Perfect for the beginner cook or even the more experience cook. Each recipe is usually about 20 – 60 minutes, depending if you use chicken, lamb, mutton or beef.

Chicken Akhni

Akhni made with Salwaa’s Akni Pre-Mix and Fragrant Rice
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
1 jar Salwaa’s Akhni Pre-Mix
4 cups fragrant rice
750g lamb, mutton or chicken pieces
3 potatoes
Fresh dhanya for garnish
Butter as needed

Method:
Soak 4 cups fragrant rice in boiling water to cover.
Empty the contents of one Salwaa’s Akhni Pre-Mix in a deep pot with one jar of water. (Use the jar, at the same time get all the contents out of the jar)
Stir and simmer for 5 minutes.

Add the clean chicken or meat pieces and stir well to combine. Cover & simmer for 15 to 35 minutes depending on the type of meat used. Add water if required. After the meat has cooked for 15-35 minutes add three medium potatoes, peeled and cut into quarters (optional)

Cook for 5 minutes. Rinse the soak rice until the water run clear and add into the pot. Cover with 2 cups hot water or enough to just cover the rice. Add 1 tsp salt, a handful of freshly chopped coriander/ dhanya and butter dotted on top of the water. Cook on high until the rice start boiling, turn the heat to its lowest setting. Steam until the rice is cooked and most of the water has evaporated. Turn the heat off, cover with foil and leave to rest for about 10 minutes.

Before serving stir gently with a fork to fluff / separate the rice. Serve with dhai, onion & tomato sambal or atchar.

Akhni Pre-Mix Cooking Sauce
Akhni Pre-Mix Cooking Sauce

All my spices and Ebooks are available on my website at www.capemalaycookingdelights.com

Carrot Cake

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Carrot cake with cream cheese frosting

Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.

 

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

2 cups cake or plain flour

2 tsps ground cinnamon

1 tsp baking powder

½ teaspoon bicarbonate of soda

1 cup soft brown sugar

4 large eggs

1 cup oil

Zest of 1 orange

Zest of 1 lemon

200g carrots, finely grated

150g walnuts, chopped (optional)

 

For The Cream Cheese Frosting

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

 

Method:

• Pre-heat the oven to 170°C.

• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.

• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

• Beat the eggs with the oil and citrus zests.

• Stir in the carrots and fold everything into the flour mixture.

• Fold in the walnuts if using. Spoon the mixture into the tin/s.

• Bake for 45 minutes or until a skewer comes out clean.

• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.

• Cool cake before frosting.

To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)

How To Make Homemade Bread

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Salwaa’s Homemade Bread Video Tutorial

Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

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Homemade Bread

Cape Malay Cooking Ebooks

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Assalamu Alaikum / Good Day

Trust you are are all well and keeping safe during the Covid-19 lockdown. Here at Cape Malay Cooking & Other Delights we are trying to keep positive and engage with our followers on different levels and by a variety of means.

I have started making more video tutorials as many have requested it. So this has been very well received. All my tutorials are available on the following social media platforms. Please subscribe and “like” my videos. It will help tremendously if you would do this 🙂

http://www.youtube.com/capemalaycooking

http://www.instagram.com/capemalaycooking (IGTV)

http://www.facebook.com/capemalaycooking

I’m also planning on having live cooking demos from next week, do let me know if you would like to join.

Also, please feel free if you have any requests for video tutorials you would like me to do.

I have also made my cookbooks available as downloadable Ebooks, which you can purchase for a fraction of the normal price and enjoy making the recipes with your family. The following Ebooks are available for purchasing:

Salwaa’s Sweet & Savoury Delights Ebook

Cape Malay & Other Delights Ebook

Cape Malay Little Chefs Cookbook

You can obtain my Ebooks here via my online shop http://www.capemalaycookingdelights.com

Just an update regarding our frozen produce and spice ranges. We are currently not in production due to the lockdown. Our operations will resume once the Covid-19 lockdown has been fully lifted and it is safe for my staff and me to continue with our work.

Lastly I would love to thank you all for your continuous support throughout the 9 years we have been in existence.

Kind Regards

Salwaa Smith

Cape Malay Cooking & Other Delights

Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!

Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock

One-pan Wonder

Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.

Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.

Enjoy!

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All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Chocolate Cupcakes

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Salwaa’s Chocolate Cupcakes

Chocolate Mousse Cupcakes

Here’s an easy recipe for you to try out with your kids today.

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

Ingredients:
225g soft butter/margarine
1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour
1 tsp baking powder
½ cup cocoa powder
1/4 cup milk or as needed

Method:
Line 2 muffin / cupcake tins with cupcake cases.
Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.

Spoon the mixture into the paper cases. #capemalaycooking
Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.

Topping:
175 g butter, softened
350g icing sugar
3-4 Tbsp cocoa powder

To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.

Chocolate Cupcakes

When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.

Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.

Shop online at www.capemalaycookingdelights.com

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Tandoori Chicken

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Salwaa’s Tandoori Chicken

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

Tandoori Chicken

From My Kitchen To Yours – keeping our heritage alive.

Salwaa Smith – Cape Malay Cooking & Other Delights

4 chicken quarters, skinned
½ cup plain yoghurt, low-fat or full-fat
1 tsp garam masala
1 tsp fresh ginger
1 tsp crushed garlic
1 ½ tsp chilli powder
½ tsp borrie / turmeric
1 tsp koljana / coriander
1 Tbsp lemon juice
1 tsp salt
1 tsp paprika
1 Tbsp oil

Rinse and pat dry the chicken.

Make 2 deep slits in the chicken quarters, place in an oven proof dish.

In a bowl mix together the yoghurt and the rest of the ingredients.

Stir until well combined.

Spread the spice mixture over the chicken, cover and refrigerate for at least 3 hours.

Bake in a preheated oven at 240°C for 30 minutes or until the chicken are evenly browned on top and cooked through.

Serve with salads and flat bread.

Shop online at www.capemalaycookingdelights.com

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Spiced Fruit Loaf

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Salwaa’s Spiced Fruit Loaf

A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish) 

This absolutely delicious Spiced Fruit Loaf not only tastes amazing but the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.

Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf.

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

Spiced Fruit Loaf Served With Pickled Fish

In a large mixing bowl add the following:
3/4 cup lukewarm milk
2 eggs
3 TBSP of soft butter
1/2 tsp salt
3 TBSP brown sugar
1 TBSP mixed spice
1/2 tsp ground nutmeg
1TBSP finely grated orange peel
1 TBSP finely grated lemon peel
1/2 cup currants
1/2 cup raisins
3 1/2 cups bread flour
1 packet yeast

Spiced Fruit Loaf

Method:

Mix together to form a dough.

Knead for about 10 minutes until dough is smooth and elastic.

Cover the bowl with plastic wrap and leave to rise until double in size.

When it is risen knock down lightly and decide into 10 equal balls.

Grease a large loaf tin with butter.

Put the balls of dough into the baking tin and leave to rise again for about 30 minutes.

Bake in a pre-heated oven at 200°C for about 20 – 25 minutes.

For the glaze
Boil together juice of one orange and 3 TBSP of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.

Enjoy!

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Spiced Fruit Loaf and Pickled Fish

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Tuna Breyani

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Salwaa’s Tuna Breyani

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

Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie

Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.

Meanwhile, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly.

Arrange the tuna with the masala on top of the rice on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.

Cover and steam to complete over low to medium heat for about 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

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http://www.capemalaydelights.store

Continue reading Tuna Breyani

Camembert Tear and Share

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Camembert Tear & Share Rolls

Soft garlic and herb enriched rolls, topped with olive oil, served with a whole Camembert. Tear pieces of rolls, dip in the melted cheese and enjoy.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

4 cups bread flour

1 tsp salt

1 tbsp sugar

1 packet instant yeast

1 ½ cups lukewarm water

50g butter

1 Camembert

1 large garlic clove

2 green chillies

Few sprigs rosemary

Olive oil

Method:

Combine the flour, salt, sugar and yeast in a large mixing bowl. Add the water and mix until a dough forms. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with plastic wrap and prove in a warm place for 2 hours.

Grease an oven proof dish or baking tray with the butter. Cut the rind of the top of the Camembert. Peel and finely chop the garlic and chillies. Poke a few holes in the cheese, stuff a little of the garlic and chillies with a sprig of rosemary. Place the cheese in the centre of the tray.

Divide the dough into small balls, arrange the dough balls around the cheese, leaving a bit of a space between in ball. Scatter the remainder of the garlic, chillies and rosemary over the rolls. Brush lightly with olive oil. Cover loosely with plastic and leave for to rise again for about an hour.

Bake in a pre-heated oven at 180°C for about 25 minutes or until the rolls are brown and the Camembert has fully melted. Using a pastry brush, brush the melted butter over the rolls. Serve immediately.

Shop online at www.capemalaydelights.store

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Spicy Rice

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Salwaa’s Spicy Rice
Nando style rice served with crispy chicken strips and toss salad or kebabs

Spicy Rice Served With Crispy Chicken Strips

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups basmati rice
3 tbsp spoons olive oil
1 medium onion
1/2 red bell pepper
1/2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt (or too taste)
1 cube chicken stock dissolved in one cup boiling water
1/2 cup frozen peas

Spicy Rice

Method:
Parboiled the basmati rice, rinse in a colander and set aside
Sauté 1 medium size chopped onion and 1/2 chopped red pepper in the olive oil
Add the turmeric, cumin, chilli powder, salt as well as the paprika
Add the chicken stock with the cup of boiling water
Mix all the above together with 1/2 cup of frozen peas and steam rice until done

Spicy Rice Served With Kebabs

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Kebabs

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Salwaa’s Kebabs or Burgers

Beef Kebabs

Cape Malay Cooking & Other Delights

Kebabs or burgers can be made weeks before the time, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 15 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak/beef/lamb 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

Chicken Kebabs

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.

Homemade Lamb Burgers

Sponge Flan

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.

Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins

Method:
Pre-heat the oven to 180°C.

Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.

In a separate mixing bowl mix together the egg yolks and sugar.

Mix until creamy and the sugar has dissolved.

Add the oil to the milk and stir into the egg mixture.

Sift in the flour and baking powder, mix well.

Fold in the egg whites.

Divide into the 2 small greased flan tins or 1 large flan tin.

Bake for 10 minutes in the pre-heated oven.

Cool slightly in the tin before removing.

Leave to cool completely on a wire cooling rack before decorating.

Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.

Serve immediately.

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Check Jam Roll

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Check jam roll this is a quintessential Cape Malay recipe. One that adorned every cake table at a wedding, hujaaj, on the Eid/labarang table or any other social gathering. Check jam roll is also known as Battenberg Cake in England. This striking checkerboard cake is a favourite for afternoon tea in England. Legend has it that the cake was created in honour of the marriage of Queen Victoria’s granddaughter Victoria to Prince Louis of Battenberg in the 1880s. (The coloured squares inside are thought to represent the four princes of Battenberg) It’s quite possible that the English brought the recipe to South Africa and we’ve adapted the recipe to represent our colourful personalities as the original recipe was only yellow and pink in colour and covered with marzipan.

From what I can remember my sister in law making this cake, she used to finish it off in chocolate flavour as well as a plain icing sugar. This cake can be made in advance and keeps well for up to a week if wrapped and stored properly. Slices of this cake was often used as a centre piece in a cake plate at wedding and other such gatherings.

Assembling the cake requires some precision, but it’s easier than it looks. The batter is thick enough that you can fairly neatly spoon two colours next to each other without them bleeding together; you might have to trim a bit off each half to cut away any combined bits. Or you can create a divider to keep them separate. I’ve wrapped a thin piece of cardboard, such as from a tissue box, in aluminium foil to good effect. My recipe makes 2 cakes.

Ingredients:

6 large eggs

1½ cups castor sugar

½ cup hot water

2 tsp cooking oil

2 cups self-raising flour

3 tsp baking powder

1 heaped tablespoon cocoa powder

½ tsp vanilla essence

½ tsp red food colouring

½ tsp rosewater (optional)

½ tsp green food colouring

½ tsp peppermint essence (optional)

½ cup smooth apricot jam

1 tbsp hot water

2 cups icing sugar

3 tbsp cocoa powder (omit if finishing off the cake plain)

Enough water to make a paste

Desiccated coconut

Method:
Preheat the oven to 180°C fan. Lightly grease two Swiss roll tins and line it with greaseproof paper. Cut a strip of cardboard to fit the length of the tins. It should fit snug. Cover the cardboard with foil. Lightly grease the foil and wedge into place.

In a large bowl beat eggs and castor sugar until light and creamy. Mix in vanilla essence, oil & hot water. Fold in the self-raising flour and baking powder.

Divide the mixture evenly into 4 bowls. Mix the red food colouring and the rosewater (if you’re using it) in one bowl. In the 2nd bowl mix the green food colouring and peppermint essence (if you’re using it). In the 3rd bowl mix the cocoa powder and in the 4th bowl the vanilla essence.

Turn the pink mixture (the red will have turned pink) into one side of the prepared tins. Turn the green mixture into the other half of the tin. Turn the chocolate and vanilla batter into the second prepared tin. Smooth the batter gently into the corners.

Bake for 20 minutes until risen and firm to the touch. Leave to stand for 5 minutes in the tin. Slide a knife between the cake, tin and foil strip. Turn onto a wire cooling rack lined with greaseproof paper. Remove greaseproof paper attached to the bottom of the cakes. Leave to cool completely.

Trim the cake so that each half measures approximately 28x9cm. Cut each slab in half lengthways so that there are eight equal pieces.

Mix the jam and hot water to thin the jam slightly. To assemble the cake, brush the top of each cake strip with the jam and press a pink strip on top of a vanilla strip, do the same with the chocolate and green strips. Press the pink/vanilla strip together with the chocolate/green strip to create a chequerboard effect. Make sure to brush all the inside strips with jam to help it sticking together.

Mix the icing sugar and cocoa powder together with a bit of water to make a thick paste. Brush the cocoa paste all around the outside of the cake and roll desiccated coconut all over the cocoa paste. Wrap the cake firmly in greaseproof paper and leave to set for a couple of hours. Cut a very thin slice off each end of the cake for a neat edge.

Visit our online shop at www.capemalaydelights.store

Chocolate Brioche Pudding

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Salwaa’s Chocolate Brioche Pudding
Made with chocolate brioche rather than a standard loaf, this is a lovely alternative to the classic bread pudding.

 

Chocolate Brioche Pudding

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

Ingredients:
6 large slices of chocolate brioche
½ litre milk
3 large eggs
½ cup sugar
2 teaspoons custard powder
1 teaspoon vanilla essence
2 tablespoons butter

Method:
Pre-heat your oven to 180°C.
Grease a one litre oven proof dish with the butter.
Cut the brioche into slices. Arrange the brioche in the buttered dish.
Using an electric mixer, mix the eggs, custard powder, vanilla essence and sugar together until the sugar has dissolved.
Whisk the milk into the egg mixture.
Gently pour the egg and milk mixture over the brioche.
Bake in a preheated oven at 180°C for 45 minutes, or until firm.
Cool slightly before serving.

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Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.

Egg Free Lemon & Granadilla Cake

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Egg Free Lemon & Granadilla Cake

I really enjoy experimenting with new recipes and ideas. More than often when I develop a recipe I will make it more than once to ensure its perfect before sharing the recipe. This Egg Free Lemon & Granadilla Cake is no exception, it took me a couple of attempts before I was happy with it. The result is a super moist cake which can be made in sandwich tins or in a Bundt tin like I did here.

This cake recipe is so simple and easy to make, in addition to being delicious, it has actually become the base for many other flavour combinations I’ve made and it’s always a hit! It is so moist and tasty and stays fresh a good couple of days.

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

Ingredients:
125g soft butter
1 cup castor sugar
2 cups cake flour
3 tsp baking powder
1 cup buttermilk
Rind and juice of 1 lemon
115g granadilla pulp

Extra butter for greasing the cake tin
150ml fresh cream
1 tbsp icing sugar

Method:
Pre-heat the oven to 170°C.
Grease a Bundt tin with the extra butter.
Use an electric mixture, whisk the butter and sugar until creamy.
Sift the flour and baking powder together, mix into the butter mixture.
Fold in the buttermilk, half of the granadilla pulp, rind and juice of one lemon.
Pour the batter into the greased tin.
Bake in the pre-heated oven for about 40 – 45 minutes, mine baked for 43 minutes.
Insert a skewer into the centre of the cake to check if the cake is done.
Leave the cake for about 5 minutes in the tin before turning out on a cooling rack.
Cool completely, in the meantime whip the fresh cream with the icing sugar.


Stir half of the remaining granadilla pulp into the cream.
When the cake is completely cool, spread the cream frosting all over the cake.
Pour the remaining granadilla pulp over the cake.

Cook’s Note:
To make buttermilk at home pour one cup of milk into a jug add one tablespoon of vinegar.

Leave aside for about 10 minutes for the milk to curdle before using in the recipe.

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Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.

Fasulye and Pilav

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Fasulye and Pilav

Salwaa’s Fasulye (Beans Stew & Rice)

Fasulye

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

On our recent trip to Istanbul we had this delicious bean stew called Fasulye served with a buttery rice. It’s very popular amongst the Turks and widely eaten in the country. It’s such a cheap and easy dish to make, it’s filling and really warms you up too. This is my version and a must try dish.

Ingredients:

2 chopped onions

2 ripe chopped tomatoes

1 tbsp tomato paste

1 small chopped green pepper

2-3 finely chopped chillies

1 tbsp grated garlic

Salt to taste

2 tins of cannellini beans drained

 

Method:

Braised finely chopped onion in a little oil for about 5 minutes.

Add garlic, chillies, tomatoes and tomato paste and cook for a further 10 minutes.

Add cannellini beans and cook for a further 10 minutes. Add water as desired.

The result is a delicious, hearty bean stew. I served it with a plate of Pilav (rice)

Turkish Pilav (rice)

Fasulya with Pilav

Ingredients 

2 cups of basmati or fragrant rice

3 tablespoons butter (real butter gives the flavour, margarine is not a substitute)

5 cloves

2 cups of water or stock (chicken stock works particularly well, and helps create the authentic taste)

1 – 2 teaspoons salt, use less salt of you are using chicken stock

Method:

Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand for about 30 minutes.  Wash again thoroughly in cold water (the water should run clear) and drain well.

Melt the butter, with the cloves, in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.

Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (10-15 minutes). Add salt to taste.

Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “rest” for 5-10 minutes. Stir the rice with a fork to fluff it up before serving with the fasulya beans.

Enjoy a taste from Turkey

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Chocolate Chip Banana Loaf

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Salwaa’s Choc Chip Banana Loaf

Chocolate Chip Banana Loaf

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

3 ripe bananas

2 large eggs

1/2 cup softened butter

1 tbsp milk

Pinch of salt

1 tsp fine cinnamon

1 tsp bicarbonate of soda

1 tsp baking powder

1 cup cake flour

3/4 cup sugar

3/4 cup chocolate chips

Method:

Preheat the oven to 180 degrees Celsius and grease a loaf tin with oil.

In a large bowl, mash the bananas with the eggs.

Add the butter, milk and sugar and mix with a wooden spoon until the sugar has dissolved. Add salt and cinnamon. Sift in the flour, baking powder and bicarbonate of soda.

Mix until combined.

Stir in the chocolate chips and pour batter into prepared tin.

Put in the middle shelf of the preheated oven and bake for 30 minutes, or until an inserted skewer comes out clean and the loaf is nicely browned.

Allow to cool in the tin for 10 minutes and then remove the loaf and cool completely on a cooling rack.

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Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.

Green Bean and Lamb Stew

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Salwaa’s Green Beans Stew

A simple yet tasty recipe for green beans stew or bredie as we know it in Cape Town. Easy to make, a great idea for a healthy and nutritious meal. Here I used trimmed fine beans. Best of all 3 heaped tablespoons green beans equals one of your 5 a day.

Salwaa Smith – Cape Malay Cooking & Other Delights

Ingredients:

1 Tbsp vegetable oil
600g lamb pieces
1 large onion, chopped
1½ tsp salt
2 – 3 green chillies, chopped
1 Tbsp spoon sugar, optional
3 cloves
3 all spice
1kg green beans, sliced diagonally
3 large potatoes, quartered

Green Bean Stew served with basmati rice and atchar

Method:

Wash and drain the meat. Heat the oil in a large pot and braise the onions until deep golden brown.

Add the lamb pieces and garlic and cook until nearly tender about 40 minutes adding water as necessary.

Add the salt, chillies, cloves, allspice and green beans as well as the potatoes.

Cook until the potatoes are soft and tender adding water for thinner gravy.

Serve with boiled rice and atchar. Serves 6

Atchars are available in store at 377 on Imam Haron Road, Lansdowne or online at www.capemalaydelights.store

We deliver nationwide. Please check out our website for products.

Mango atchar, lemon atchar, mix veg atchar

Always braise meat until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.

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Shop online at www.capemalaydelights.store