Monthly Archives: January 2022
Eggless Banana Muffins
Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.
So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.
Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.
Eggless Banana Muffins Recipe
Ingredients:
60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed
Method:
Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.
Cook’s Tip:
Optional extras, add a handful of chocolate chips, raisins or walnuts.
Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.
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How To Make Homemade Bread
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 since 2011!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water
Follow my tutorial below for flop proof homemade bread
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Rille Gebak
Rille Gebak is similar to spiced doughnuts made into a distinctive diamond shape. The texture inside is moist and soft whilst the outside is crispy. Rille Gebak can be dipped in sugar syrup or dipped in cinnamon sugar. I dipped mine in cinnamon sugar. My Aunty Labeba kindly shared her recipe with me, I only made half of the recipe and got out approximately 25 rille Gebak. She tells me the last time she made it was when my grandfather was alive!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
1 cup brown sugar
200g butter
4 Tbsp oil
2 large eggs
500g self-raising flour (small packet)
Pinch salt
1 tsp baking powder
2 tsp fine ginger
2 tsp fine cardamom
2 tsp fine cinnamon
2 tsp fine naartjie peel (dried satsuma peel) see cook’s note below
¼ tsp bicarbonate of soda
1 – 1¼ cup milk
Oil for deep frying
Cook’s tip
You may use brown sugar or yellow sugar
I keep all my naartjie peels, dry in the air fryer or oven then grind in a spice grinder.
As a guide, I only use 250ml measuring cups
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Rafiekah Jardine says; “I had this at least 30 years ago when my great aunt, ghalati (I really should find out what her name was) made them.”
Adri du Pont says; “The last time I had the honour and pleasure of having authentic, honest rillebak was in 1991 in Paarl ❤️”
Vetkoek
Vetkoek @Salwaa Smith | Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Vetkoek literally means “fat cake“, which is a traditional South African fried dough bread. The vetkoek forms part of South African culture and cuisine.
Vetkoek is traditionally served filled with mince curry. My mom also served vetkoek with curry instead of roti or rice. Vetkoek dough can be frozen for later use, thaw and fry as needed. Ready fried vetkoek can also be frozen. My recipe makes 20 vetkoek.
Dutch immigrants who moved from Cape Town to the interior of South Africa in the early 1800s, known as Voortrekkers, or “those who trek ahead,” began making vetkoek because it was quicker and easier to cook than typical breads. The bread is similar to the Dutch oliebollen, a sweet fried bread containing raisins.
Ingredients:
cake flour
oil
salt
sugar
yeast
water as needed
oil for frying
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Mince Curry Recipe
500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 teaspoon crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 teaspoons leaf masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Method:
Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces.
Add chopped green chillies if you like your curry hot.
Beef Roast
This easy roast beef recipe and a simple gravy is ideal for a delicious dinner for the family. It takes just 15 minutes to prepare and 1 hour (+/-) cooking time. Serve with seasonal vegetables, yellow rice, roast potatoes and a gravy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Beef cut recommendations;
Beef Tenderloin, the moisture and richness in beef tenderloin makes it a treat anytime you have it.
Ribeye is a classic at events and holidays, ribeye is always a good choice for a treat.
Prime Rib is extremely tender and super juicy.
Watch how I make my beef roast here ⤵️
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Sticky Date Pudding
May the New Year ring in lots of love, happy tidings, good health and loads of blessings for you and your family! Happy New Year!
Malaysian Pudding
This is a delicious and refreshing pudding to enjoy on a hot summers day!
I’m not sure where this recipe originated from, if anyone can shed some light please comment below. I’m thinking this recipe was created because the pudding feeds a lot of people using inexpensive ingredients. What do you think?
This pudding is made using flavoured yoghurt, condensed milk, dessert cream (in the tin), tinned fruit. Fresh fruit is also used.
Here’s my take on this popular Cape Malay Malaysian Pudding.
Malaysian Pudding – Salwaa Smith – Cape Malay Cooking & Other Delights
A refreshing quick and easy dessert. End your dinner party with this no fuss treat. Use any flavour yoghurt and canned fruit combination. Cocktail canned fruit can also be used for a burst of fruit when eating. For a sweeter taste add one or two tablespoons condensed milk, to taste. This recipe serves 6 but you can easily double it to cater for more people.
Ingredients:
500ml yoghurt
2 or more Tbsp condensed milk (to taste)
1 x 155g tin dessert cream
1 x 410g canned fruit of choice
2 Tbsp pistachio nuts
250ml fresh cream
Fresh fruit,
Method:
Drain the canned fruit. Using a large mixing bowl, stir the dessert cream to loosen it up. Add the yoghurt, start by adding 2 tablespoons condensed milk then add more if you want a sweeter taste, drained canned fruit and nuts. Whisk the fresh cream in a separate bowl until double in volume. Fold the cream into the yoghurt mixture. Transfer into a serving dish and refrigerate until needed. Garnish with fresh fruit and extra pistachio nuts, optional.
For this pudding I used mango and apple yoghurt as well as guava canned fruit. I also added chopped a banana and strawberries for extra flavour. Makes 6 servings.
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Delicious Homemade Doughnuts
Light, fluffy, airy, soft glazed, sugared or cream doughnuts. These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!
This soft and fluffy doughnuts is one of my best doughnut recipes, passed down from my mother. I’ve made it countless times since a teenager growing up in Surrey Estate, Cape Town. I’ve shared the recipe before and many have made it with great success!
The ingredients used in my recipe are simple everyday store cupboard ingredients:
Flour, you can use cake, plain or all-purpose flour
Yeast, the instant yeast are perfect to use
Milk, either whole or semi-skimmed
Eggs, I prefer using large and free-range eggs
Vanilla essence
Salt
White sugar
Butter, I use pure butter but a good baking butter is good to use as well
Cook’s Tips:
What happens if the doughnuts haven’t been proofed properly?
Over-proofed – leads to oily, collapsed, flat doughnuts.
Under-proofed – leads to stiffer (denser) doughnuts that don’t puff up well when fried.
You might be tempted to shallow fry the doughnuts with less oil. DO NOT do that! Please make sure there’s a good amount of oil, allowing the doughnuts to freely float while being fried.
Doughnuts are best eaten on the same day they are made! You can however, freeze the unglazed doughnuts in an airtight container or zip lock bag for future use. Defrost at room temperature before glazing and filling.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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