Monthly Archives: August 2022

Plum Tart


A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. You may use peaches, apples, pears that’s in season. Serve warm with vanilla ice cream or a dollop of freshly whipped cream. Taste great on its own too!

Plum Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Salwaa’s Plum Tart
You may use peaches, apples, pears etc..

Crust Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
1 level teaspoon baking powder

Method:
Using a large bowl mix the eggs sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Line a 20cm pie dish or any oven proof dish with half of the pastry. Left over pastry can be frozen or you can use it to make herzoggies.

Blind bake in a pre-heated oven at 180°C for about 10 minutes.

Slice 6-8 plums in half and remove the stone, then cut each half into 6 slices so you should get 12 slices per plum. If you can’t remove the stone, just carefully cut around it.

Mix the sliced plums with 2 tablespoons brown sugar and 1 teaspoon fine cinnamon.

Arrange the sliced plums on top of the pastry and bake further for about 35 minutes.

When cooled dust with icing sugar.

Serve with fresh whipped cream or custard or enjoy as is.

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Masala Steak


Masala Steak With Flaky Roti

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Masala Steak Served With Flaky Roti

Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)


Mix all the above ingredients into a thickish paste.


Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight

2 Tbsp cooking oil
2 large onions, peeled and sliced

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced
1 large tomato, chopped

Method:

Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.

Masala Steak

Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls

Enjoy!

Find my flaky roti recipe on YouTube.com/capemalaycooking

Masala Steak Served With Chips And Salad

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Seafood Akhni


Seafood Akhni

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt

Method:

Cook rice 3/4 finish and put aside.

Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.

Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.

Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.

Enjoy!

I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.

Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/

Seafood Akhni

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Mini Quiche


Mini quiches are perfect to serve a snack or accompanied on a savoury platter filled with a variety of different savouries to serve at a special occasion or for guests. Can be served for brunch or starters too. Quick and easy to make. You can make it in advance and pop in the oven before needed. You may use left over chicken or beef instead of polony.

Mini Quiche

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Makes 24

Ingredients:

3 large eggs

100g polony, diced

1 small onion, chopped

2 tablespoons grated cheddar cheese

Puff pastry

Salt and pepper to taste

Sprinkle of fresh or dried parsley

Method:

Preheat your oven to 180°C.

In a bowl, mix the eggs, polony, onion, cheese, salt & pepper with a fork until everything is mixed together.

Using a round pastry cutter, cut circles out of the puff pastry and place into a 12 cup muffin tin.

Spoon the mixture into the pastry. Bake in the oven for 15-20 minutes or until golden brown.

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