Monthly Archives: June 2017
Pineapple and Banana Fritters
Pineapple & Banana Fritters
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Method:
Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.
Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.
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Pineapple & Banana Fritters
Pineapple & Banana Fritters
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Pineapple & Banana Fritters
Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Cape Malay Cooking & Other Delights
Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.
Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.
Crustless Milk Tart
Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.
Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Fajita Chicken Samosas
Fajita Chicken Samosas
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper
1 yellow pepper
1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
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1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice
Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot, add the onions and peppers,
sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would. Serve with a chutney dip. Delicious 😋
#ramadan2017 #capemalaycooking #capemalay #samosas
Cape Malay Cooking & Other Delights - Salwaa Smith 
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