Monthly Archives: February 2022

Hungarian Tart (Krummel Tert)

Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.

Hungarian Tart


125g butter

2 Tbsp cooking oil

1 large egg

2 Tbsp castor sugar

1 tsp vanilla or almond essence

2 cups cake flour, sifted

2 tsp baking powder

Smooth apricot jam (or mixed fruit jam)

Desiccated coconut as needed

Icing sugar as needed

Hungarian Tart / Krummel Tert


Grease a small Swiss roll pan. Or you may use a round cake tin

Cream the butter and sugar until light and fluffy.

Add egg, oil and essence, mix well.

Add the sifted flour as well as the baking powder, mix into a soft dough.

Refrigerate one third of the dough for about 20 minutes.

Or you can even put it in the freezer for a few minutes.

Press the remaining dough into prepared pan.

Spread a thick layer of jam on top of the dough in the pan.

Sprinkle a thin layer of coconut over the jam.

Grate the remaining dough on top.

Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.

Sift the icing sugar over as soon as it comes out of the oven.

Leave to cool in pan then cut into squares/slices.



Puris / Pooris

Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish, normally curry. It’s a simple unleavened bread made from just self-raising flour, salt, sugar and buttermilk.


We grew up eating puris with mince curry or dhal curry. My mom learned to make the loveliest puris from our Indian friends. As we were a big family and my mom had to do lots of cooking, she would just roll the dough out as thinly as possible on the table and cut into shapes using a sharp knife. I used the same method as well as using a large round cookie cutter or glass.

It’s important to get the dough right, so that your puris are not dry and tough. Leave the dough to rest for at least half hour before rolling.

Add a bit of salt to your oil before frying the puri in it, to avoid making the finished product extremely oily.

Leave to drain on kitchen towels after frying.

The sugar caramelises to give your puris a beautiful colour. Also, make sure to get the temperature of the oil just right. Frying puris in very hot oil can burn them. Fry over medium/high heat.

4 cups self-raising flour
1 tsp salt
1 Tbsp sugar
1 & 1/2 cups buttermilk
Oil for deep frying


Mix all the ingredients together in a mixing bowl.

Knead dough for a few minutes until dough no longer sticks to your hands or surface.

Cover and leave the dough to rest for at least 30 minutes.

Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!!

Fry in medium to hot oil until puri puffs up, 2 minutes, turn and fry the other side. 

***To make your own buttermilk ***

1 & 1/2 cups milk, add 3 tablespoons of either vinegar or lemon juice and let it stand for a few minutes before using.

During Ramadan my mom used to make treats for us by filling the puris with slices of viennas or left over mince curry to be enjoyed when breaking our fasts.

Puris filled with vienna slices served with a dip

Upside Down Pineapple Cake

Upside-Down Pineapple Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

Upside-Down Pineapple Cake

We celebrating our 11th birthday by giving away our children’s cookbook for only R99 (RRP R165). Order your copy here, collect for free or choose delivery.

Egg Loaf

From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉

I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.

Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.

Here is our recipe for an egg loaf which is a soft and tasty  braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.


4 cups cake flour / plain

2 tsp  sugar

1 tsp  salt

3 Tbsp butter

2 Tbsp  oil

1 cup lukewarm milk

2 large eggs, beaten

1 packet instant yeast (7g)

For the topping:

1 egg, beaten

Sesame or poppy seeds


Combine the flour, salt, sugar in a large bowl. Add yeast.

Melt the butter, add the oil, stir in the beaten eggs.

Add the milk to the butter and eggs mixture.

Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.

Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.

Grease a large baking tin with butter

Gently  punch the dough down, form into shape and place into baking tin.

Or braid the dough as follows:

After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.

With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.

Transfer the braided loaf gently into the greased baking tin.

Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.

Brush with beaten egg. Sprinkle with sesame seeds (optional)

Bake on middle shelf of oven at 200° Celsius  for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.

Makes 1 large or 2 smaller loaves.

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Follow my tutorial below for flop proof egg loaves…

Summer Fruit Salad

Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Common fruits used in fruit salads include strawberries, pineapple, sweet melon, watermelon, grapes, and kiwifruit, pawpaw, orange, satsuma or any fruit that take your fancy.

I used the following fruit:

1/2 pineapple

1/2 pawpaw

1/2 mango

2 pears

1 cup of mixed green and black grapes

2 kiwi fruits

3 apricots

2 peaches

1 banana

2 satsumas

1/2 lemon

1/2 cup orange juice

1/2 cup pineapple juice

2 tablespoons honey (optional)


Prepare the fruit with a small knife, preferably a serrated knife

Peel the fruit, I left the skin on of the peaches

Carefully remove any pips or stones

Half the grapes

Cut all the fruit into even cubes

Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first

Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration

Pour the orange and pineapple juices over the fruit

Drizzle the honey over the fruit

Gently mix all the fruit together, cover with a plate of plastic wrap

Refrigerate for at least 30 minutes, or longer, before serving

This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

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Easy Mango Atchar

Homemade Green Mango Atchar / Mango Pickle  

@Salwaa Smith | Cape Malay Cooking & Other Delights 

Mango Atchar

This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar. Atchar is a very popular condiment with a large part of the Southern African population. Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry.  Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored. In Cape Malay culture and cuisine atchars are normally served with bredies, breyani or curries.

My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen. Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking.

Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money. May The Almighty grant her a high place in paradise, Ameen.

I’m thankful for the remarkable hardworking women I had as role models.

This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. This tutorial was done by myself and my husband. He loves to make atchar as well!

We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error! My atchar masala mixture is available online for delivery in South Africa and the UK at

You may of course use a different brand of atchar masala

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Follow my tutorial below for flop proof mango atchar
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