Monthly Archives: January 2017

Fish Frikadel (Fish Cakes)


Fish Frikadel (Fish Cakes)
Come rain or sunshine fish frikadel served with dhal and or ‘gesmoorde’ tomato is our favourite meal on a Monday in our household. ‘Gesmoorde’ tomato is made similarly to marinara sauce.

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

Fish Cakes

Fish Cakes

Fish Frikadel

Ingredients:
500g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
1/2 teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 & 1/2 teaspoons leaf masala (curry powder)
1/2 teaspoon borrie/tumeric
1 tablespoon lemon juice
Salt to taste
Handful chopped parsley
1 medium egg
Cooking oil for shallow frying

Method:
Boil hake in enough water to cover for 5 – 10 minutes. Drain well and flake. If you using tin tuna, drain well before using.
Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes until all the spices are combined. Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes. Shallow fry in medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking

 

Fish Frikadel / Cakes

Fish Frikadel / Cakes

Dhal Curry
2 cups of dhal washed and drain
Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 – 30 minutes
Add water as needed
Meanwhile braise one large onion in a separate pan in;
1 Tbsp oil
1 Tbsp butter
Add
2-3 chillies
1/2 tsp mustard seeds
1 large tomato chopped in small pieces
Braise for about 5 – 7 minutes
When Dhal is soft and ready stir onion mixture into dhal.
Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking

Gesmoorde Tomato (Marinada)
Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking

 

img_1955

Double Chocolate Muffins


Salwaa’s Double Chocolate Muffins

From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12

Double Chocolate Muffins

Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk

Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Chocolate Muffins

Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.

 

Makes 12

Best eaten on the same day.

The recipe can easily be doubled.

Chocolate Muffins

 

eBook


Greetings Everyone
Welcome to all my new readers at http://www.capemalaycookingdelights.com

I hope you like what you see here and will take some time out to try some of my recipe.

Thank you for taking the time to subscribe to receive my eBook. I’m sure you’ll find a few favourites in it. Mine has to be Shepherd’s Pie, it’s so simple and easy to make. If you haven’t been able to download the eBook be sure to click the link at the end of this email.

I regularly post recipes on Facebook as well as on my website, be sure to check it out. These recipes are already proven to be really popular so make sure to have a look and treat your family, friends and neighbours to some quick and easy treats.

I have a few projects on the go. One of them has been Cakes For Kids – Free Birthday Cakes For Kids In Need. Please join us and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycookingdelights.com

I’ll be launching my second cookbook in the next couple of months, God willing. I’ll keep you updated about the eminent release date.

In addition I’ll be offering cooking lessons / classes. For further information, please email enquiries@capemalaycookingdelights.com

Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.

Download your copy of my eBook here ⤵️
https://capemalaycooking.files.wordpress.com/2016/05/winter-warmers-with-cape-malay-cooking.pdf

Winter Warmers

Winter Warmers with Cape Malay Cooking

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

 

img_0178

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.

 

 

 

%d bloggers like this: