Monthly Archives: December 2022

Chickpea Salad


Here is a quick and easy chickpea salad recipe.

Salwaa’s Chickpea Salad

Salwaa’s Cape Malay Cooking

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

In a salad bowl mix the following:

A can of drained chick peas

1/2 cucumber cut into small cubes pieces

1 large chopped tomato

Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.

Add a good squeeze of lemon juice and 1 tablespoon olive oil.

Mix well and enjoy a refreshing and delicious salad.

Garnish with fresh chopped coriander.

Chickpea Salad

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Tuna Salad


Salwaa’s Tuna Salad

I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.

Salwaa’s Cape Malay Cooking

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

Ingredients:

1 tin tuna, drained

1 finely chopped onion

1 – 2 finely chopped green chillies

1/2 each finely chopped mixed peppers (robot peppers / bell peppers)

Salt and freshly ground pepper to taste

Mayonnaise

Feta cheese

4 boiled eggs

Method:

Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.

Season with salt and freshly ground black pepper to taste.

Mix with a generous amount of mayonnaise, according to your taste.

Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.

Serve with crusty bread, crisps and a fresh garden salad.

Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.

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Vanilla Sponge Cake


Old-Fashioned Cream Cake

Salwaa’s Cape Malay Cooking

Here’s a delicious cake to treat your family with. My recipe uses minimal store cupboard ingredients. This cake can either be filled and topped with fresh fruit, jam or homemade fruit compote.

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

Ingredients:

1½ cups cake flour

2½ tsp baking powder

¼ tsp salt

¾ caster sugar

180g soft butter

3 large eggs

2 tsp vanilla essence

Filling:

600ml fresh cream

2 tbsp sugar

1 tsp vanilla essence

Strawberry / apricot jam (optional)

Topping:

Left over cream from the filling

Canned apricot / peaches slices or fresh strawberries

Method:

Pre-heat your oven to 170°C.

Grease two 18cm round cake pan and line bottoms with greaseproof paper.

In a bowl, sift the flour, baking powder and salt.

Using another bowl, cream the butter and sugar until light, fluffy and creamy.

Beat the eggs in one at a time.

Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.

Do not overmix.

Divide the batter evenly between the two prepared cake pan.

Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.

Take out of the oven and leave to cool in the pans for 10 minutes before turning the cakes out onto a wire rack. Cool completely.

Filling:

In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.

When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.

Spread the remaining cream over the top and sides.

Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.

Top with slices of canned apricot, peaches or slices of fresh strawberries.

Alternatively, sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream) with strawberry compote.

Decorate with slices of fresh strawberries.

**To make the strawberry compote**

1 Tbsp maizena /cornstarch

3 Tbsps warm water

500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)

zest and juice from 1/2 small lemon

1/4 cup sugar

Mix the maizena with the warm water until dissolved.

Add the strawberries and all the other ingredients in a pot.

Simmer for about 10 minutes over low heat.

Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.

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Recipe for 100 Koesisters


Traditional Cape Malay Koesisters

Salwaa’s Cape Malay Cooking

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying

Method:

Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

Koesister Video Tutorial
How to sugar / syrup koesisters

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