Monthly Archives: March 2019
Chicken and Corn Quiche
Chicken and Corn Quiche – Salwaa Smith – Cape Malay Cooking & Other Delights
With Ramadaan fast approaching I thought I’d share with you my quick and easy quiche recipe. Mini quiches can be made in advance and stored for up to 3 months in the freezer. My mini quiche recipe is a brilliant and tasty way of using left over cooked chicken. Use polony, fish or shredded meat as an alternative.
Mini Quiche
Makes one large quiche or 24 mini quiches
Ingredients:
3 extra large eggs
2 deboned chicken breast, cooked and diced
1 small onion
100g grated Cheddar cheese
1 cup sweet corn
500g puff pastry
Salt and pepper to taste
100ml fresh cream
A sprinkle of dried herbs
#capemalaycooking
Method:
Preheat your oven to 200 degrees Celsius.
Lightly grease a baking tin/Pyrex with butter
In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well.
Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting the excess pieces off or line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit.
Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top. Bake in the oven for 15-20 minutes or until golden brown.
Buy your Ramadaan savouries online only R250 for a mixed box of 50 at www.capemalaycookingdelights.com
Visit our online shop www.capemalaycookingdelights.com
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Sugar Bean Curry
Salwaa’s Sugar Bean Curry
Sugar Bean Curry served with flaky roti and sambal
This is one of my mom’s recipes I fondly remember her making for Friday Jummuah lunch. Most of the time the recipe would be doubled or even tripled. My dad semi-retired at an early age and Fridays my mom always served a big lunch. Some of my uncles would attend the masjid nearby and they would come for lunch and my dad would invite people from the masjid to eat at our home. So big pots of food was the order of the day on Jummuah day. The sugar bean curry was most often served with flaky roti and tomato & onions sambal.
Seeing its Friday today and the holidays, I thought I’d share our recipes with you. Start a new tradition, invite family and friends for Jummuah lunch 
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Salwaa’s Sugar Bean Curry
Ingredients:
1 packet (250g) sugar beans
2 tbsp cooking oil
1 large onion, chopped
1 medium tomato, chopped
2 green chillies, deseeded and chopped
3 cloves garlic, grated
1 piece ginger, grated (10cm)
2 tsp jeera / cumin powder
1 tsp coriander / koljander powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 – 2 tsp salt (according to your taste)
3 cardamoms
1 stick cinnamon
1 tsp chilli powder (optional)
Method:
Soak the sugar beans in water to cover, overnight. Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Best serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans.
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Dried Fish and Cabbage
Salwaa’s Dried Fish & Cabbage
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
As we discovered on our recent trip to Portugal, Bacalhau (salted cod fish), is the most popular ingredient in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year.
Salted Cod – Bacalhau
This reminded me of the dried snoek and cabbage bredie my grandmother and aunty used to make. So naturally we bought a small piece of salted cod which is similar to hake as we know it.
So today I share my grandmother’s recipe with you. What are your memories of this dish?
Salwaa’s Dried Fish & Cabbage
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Salted Cod – Bacalhau
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Serve with white rice, homemade blatjang or lemon atchar.
Here’s my complete recipe:
Salwaa’s Dried Fish & Cabbage
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Serve with white rice, homemade blatjang or lemon atchar.
Cook’s Note:
Use dried snoek or 2 tins tuna
I used a “spitskop” cabbage
Koesister Pre-Mix
Visit our online shop www.capemalaycookingdelights.com/shop
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Dried Fish and Cabbage
Salwaa’s Dried Fish & Cabbage
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
As we discovered on our recent trip to Portugal, Bacalhau (salted cod fish), is the most popular ingredient in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year.
Salted Cod – Bacalhau
This reminded me of the dried snoek and cabbage bredie my grandmother and aunty used to make. So naturally we bought a small piece of salted cod which is similar to hake as we know it.
So today I share my grandmother’s recipe with you. What are your memories of this dish?
Salwaa’s Dried Fish & Cabbage
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Salted Cod – Bacalhau
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Serve with white rice, homemade blatjang or lemon atchar.
Here’s my complete recipe:
Salwaa’s Dried Fish & Cabbage
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Serve with white rice, homemade blatjang or lemon atchar.
Cook’s Note:
Use dried snoek or 2 tins tuna
I used a “spitskop” cabbage
Koesister Pre-Mix
Visit our online shop www.capemalaycookingdelights.com/shop
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Chocolate Swiss Roll
Salwaa’s Chocolate Swiss Roll
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
3 large eggs
¾ cup sugar
1 tsp vanilla essence
1/4 cup hot water
1 tsp oil
1 cup self-raising flour
2 tsp baking powder
3 dessert spoons cocoa powder
Butter Icing:
100g butter, softened
100g icing sugar
75g chocolate, melted
Or whipped fresh cream for the filing
Method:
Beat eggs, sugar until light and creamy. Mix in vanilla essence, oil & hot water.
Add self-raising flour, cocoa and baking powder. Mix well.
Pour into a greased rectangular baking tray. Bake in a preheated oven at 180 degrees Celsius for 8-10 minutes.
Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.
Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate. Unroll the sponge, spread over the butter icing or whipped fresh cream and up roll again. Serve in slices.
Use the following variation for a delicious filling:
275 g dark chocolate, broken into small pieces
300 ml fresh cream
Icing sugar, for dusting
Strawberries, to garnish
Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water. Refrigerate until cool and thickened. Unroll the sponge, spread over the cake and roll up again. Dust with icing sugar and garnish with strawberries.
Or
Spread the cake with a layer of caramel, slices of banana and whipped fresh cream. Roll up and cut into slices.
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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