Vetkoek

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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

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.

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Beef Roast

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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 Roast

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 ⤵️

Beef Roast Tutorial

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Discover New Recipes For Your New Years Resolution!

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Subscribe now to my Youtube channel for more gastronomical content. Subscription is free and you’ll have access to all my video tutorials and updates.

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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

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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.

© Cape Malay Cooking & Other Delights

Refreshing Malaysian Pudding

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Delicious Homemade Doughnuts

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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

Coconut Doughnuts Filled With Fresh Cream

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.

How To Make Doughnuts Video Tutorial

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3 Ingredient Fruit Cake

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Introducing my 3 ingredient fruit cake made from dried mixed fruit, cold coffee and self raising flour. This cake can be stored for up to 2 weeks. To store, simply wrap in foil or place into an airtight container at room temperature. Serve on it’s own at room temperature or warm, with a dollop of cream or custard.

You can substitute coffee with:

Juice (orange, apple or pineapple)

Black tea

Chocolate milk

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Chocolate Trifle

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Salwaa’s Chocolate Trifle

Chocolate Trifle

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

This stunning Chocolate Trifle is the perfect quick and easy dessert! It can feed a crowd, be made ahead of time and requires almost zero effort. This really is a dessert for chocolate lovers, use chocolate Swiss roll, chocolate brownies or any other chocolate cake. Add a handful of nuts for extra decants.

Ingredients:
Chocolate cake slices
Or
6 chocolate muffins, sliced
1 litre milk
2 Tbsp custard powder
3 Tbsp cocoa powder
2 – 3 Tbsp sugar
1 cup fresh cream
Grated chocolate

whipped fresh cream, raspberries, strawberries or fresh cherries for decorating.

Method:

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries, strawberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before. Make in individual bowls ready to be served.

Chocolate Trifle

Find my chocolate cake recipe here ⤵️

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Brownie Cheesecake

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Brownie Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights 

Love brownies? Love cheesecake? Now, you can have both at the same time! This is a baked cheesecake with a brownie mixture as the base. Absolutely divine.

For the brownie base you will need:

100g chocolate

50g butter

Melt over a double boiler and allow to cool

1/3 cup cake / plain flour

1/4 cup cocoa powder

Sieve and set aside

1/2 cup caster sugar

1 large egg

Cream together and fold into the cooled butter and chocolate mixture

Fold in flour/ cocoa

Spray a 18cm loose bottom tin (spring form tin) with spray and cook and pour the brownie mixture in. Bake at 180°C for 10 minutes. Remove from the oven.

For the filling you will need:

600g smooth cream cheese

3/4 cup castor sugar

2 Tbsp cake flour 

1 tsp vanilla essence 

Finely grated zest of 1 medium lemon

1 & 1/2 tsp lemon juice

2 large eggs 

1/2 cup Greek yoghurt 

Topping:

Whipped fresh cream 

 Fruit of choice

Method:

Mix the cream cheese, castor sugar until smooth. When the cream cheese is smooth add the yoghurt, vanilla essence an lemon rind. Add the eggs 1 at a time mixing gently after each egg has been added. Mix well until the eggs have incorporated into the mixture. Grease the sides of the tin with the brownies . Pour the cheesecake mixture on top of the base. Bake in a pre-heated oven at 200°C for 10 minutes. Reduce the temperature to 140°C and bake for a further 60 minutes more. Turn the oven off, leaving the cheesecake in the oven with the oven door slightly ajar until the cheesecake has cooled down. 

Refrigerate for four hours or overnight. Remove the cheesecake from the spring form tin before serving and decorate with whipped cream and  fruit of choice.

to remove the cheesecake, run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a serving plate.

Cook’s Tips:

  1. ALL THE INGREDIENTS NEED TO BE AT ROOM TEMPERATURE
  2. BAKING TEMPERATURE DETERMINES THE TEXTURE
  3. BE CAREFUL NOT TO OVER BAKE
  4. CHILL WELL BEFORE SLICING AND SERVING

TIPS FOR A BETTER CHEESECAKE

Mix gently. Don’t be tempted to mix ingredients at a high speed or to use a whisk attachment instead of a paddle attachment in an effort to get rid of lumps. This aerates the batter and can ruin that cake’s final texture.  Starting with softened cream cheese and being patient while mixing on low speed is the best way to ensure a smooth filling.

Scrape down the bowl after mixing in each ingredient. When mixing the ingredients together the consistency starts off quite thick with the cream cheese and thins out with the addition of each ingredient. The batter that sticks to the sides of the bowl—and hides in the bottom of the bowl—needs to be scraped down completely so it combines evenly. If the bowl isn’t scraped consistently, the batter will be lumpy.

Here’s another cheesecake recipe for you ⤵️

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Chocolate Truffles

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Home Made Chocolate Truffles

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Beautifully, wrapped homemade chocolate truffles makes for a great gift!

Ingredients:

300g good quality dark chocolate, it should contain at least 70% cocoa

300ml double cream

50g unsalted butter

Topping:

Crushed nuts

Lightly toasted desiccated coconut

Cocoa powder

Melted milk chocolate

Chocolate sprinkles

Method:

Break the chocolate in small pieces and put it into a large glass bowl. Add the cream and butter into a deep pot and heat gently until the butter melts and the cream start to simmer. Remove the pot from the heat and pour the melted butter and cream over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Allow to cool and refrigerate overnight.

To shape the truffles, dip a melon baller or something similar in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Lightly coat your hands in sunflower oil and roll the truffles between your palms if you want a perfect round truffle.

Coat the truffles immediately after shaping. Pour the toppings of your choice into a small bowl or plate and gently roll the truffles until coated.

Can be kept, refrigerated for up to three days in an airtight container. To give as a gift, wrap the truffles individually in foil or small cupcake cases and place into a pretty lined box. Decorate with ribbons and bows.

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Salwaa’s Tiramisu

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Tiramisu

Salwaa Smith – Cape Malay Cooking & Other Delights

Tiramisu is an Italian dessert made of ladyfingers soaked in strong black coffee, arranged in layers and filled with a cream made with mascarpone and eggs. Tiramisu is one of the most famous Italian desserts in the world, it’s delicious and easy to make.

Make a large tiramisu or into individual serving dishes for convenient serving at your next party.

Ingredients:
1 cup strong black coffee
18 – 20 sponge finger biscuits
250g mascarpone cheese
284ml fresh cream
2 medium eggs
4 tablespoons caster sugar
50g plain chocolate, grated
3 tablespoons cocoa powder

Method:
Lightly grease a 900g loaf tin. Line with cling film. Using a shallow dish, dip the finger biscuits in the coffee.
Arrange soaked finger biscuits, sugar side on the outside, vertically along the long sides of the tin.
Whip the cream until soft peaks.
Add the cheese. Whisk the eggs and sugar until thick, fold into the cream and cheese mixture.

Mix together the chocolate and cocoa powder.
Scatter a third of the chocolate into the tin, top with half cream mixture.
Trim finger biscuits, add the trimmings to the cream
Top with half of the remaining chocolate, remaining cream and finish with a layer of the rest of the chocolate.
Chill for at least 3 hours or better still overnight.
Invert tin onto a serving plate and peel away the cling film. Serve chilled.

Tiramisu

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Peppermint Cheesecake

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Peppermint Cheesecake by @Salwaa Smith | Cape Malay Cooking & Other Delights

Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.

We’ve taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.

Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.

Cook’s Note: Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here’s how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you’re planning on feeding a crowd!

Peppermint Cheesecake

Ingredients Needed:

Biscuits for the base. If you in South Africa you may use Tennis biscuits. You can also use Nice Biscuits, Tea Biscuits, Digestives or any similar type of biscuits.

Butter Caramel

Cream Cheese

Fresh Cream

Peppermint Chocolate

Peppermint Essence

20cm loose bottom tin or 20 shot glasses

Find my recipe here ⤵️

Peppermint Cheesecake

For more recipes or to purchase my cookbooks and spices please visit my website at http://www.capemalaycookingdelights.com

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Tomato Frikkadel / Spaghetti with Meatballs

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Comfort food at it’s best! A delicious meal to make on a rainy and cloudy day. Serve with spaghetti for the kids and white rice for the older family members (If they like my husband whose not fond of pasta)

Spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It has become a South African favourite as well, with the older generation preferring the rice over the spaghetti.

Tomato Frikkadel Served With Rice / Spaghetti

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Serves 4 – 6
Frikkadel Ingredients:

  • 500g fat free minced meat
  • 1 onion
  • 1 small green pepper
  • 1 tomato
  • ½ bunch coriander
  • ½ teaspoon nutmeg
  • 1 teaspoon crushed garlic
  • 1 slice one day old bread soaked in water
  • 1 medium egg
  • Salt & pepper to taste

Method:
Wash and drain minced meat well.

Soak bread in water and squeeze excess water out.

Chop onion, pepper, tomato, coriander finely.

Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Heat your oven to 220°C.

Roll mince mixture into small golf ball size meatballs.

Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil.

This is to prevent the meatballs from sticking onto your tray.

Bake in the oven for 20 – 25 until browned.

Meanwhile, make the sauce.


Tomato sauce ingredients:
1 large onion, finely chopped
2 tablespoons oil
1 level teaspoon crushed garlic
1 teaspoon salt
½ teaspoon dried crushed red chillies or to taste
700g soft, red tomatoes, liquidised or 2 cans chopped tomatoes
1 teaspoon tomato paste
A handful fresh rosemary, chopped
Sugar to taste

Method:
In a large saucepan heat the oil and braise the onion until golden brown.

Add the garlic, salt, chillies, tomatoes, tomato paste and sugar and simmer over low heat until the sauce has slightly thickened, 15-20 minutes, stirring occasionally.

Add the rosemary, stir through.

Add the cooked meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.

Garnish with rosemary sprigs.

Variation:
Serve with white plain boiled rice.

Tip:
Prepare a double batch of meatballs and freeze half. Ideal for busy cooks, unexpected visitors (after the pandemic or when it’s safe to receive visitors😊) or when you want to whip up a nutritious meal for your family.

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Cauliflower Stew

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Blomkool Bredie (Cauliflower Stew) 

Cauliflower Bredie

Bredies consists of mutton or lamb pieces and vegetables cook together in true Cape Malay tradition. Stew or bredie as its known in South Africa usually consists of mutton, lamb or beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.

Any type of vegetables can be used on its own or use a combination of two e.g. cauliflower and carrots. Most bredies are spiced with stick cinnamon, allspice and cloves with a green chilli or two for extra flavour. The most popular Cape Malay bredies are green bean, tomato, cabbage, cauliflower bredies and is healthy nutritious winter food. Bredies are served with plain boiled rice, atchars or sambals.

This recipe serves 4 – 6 people

Ingredients:
600g mutton / lamb pieces, washed and drained
2 Tbsp cooking oil
2 onions, peeled and chopped
2 tsp salt or to taste
1 – 2 green chillies, chopped
2 pieces stick cinnamon
1 large cauliflower, leaves cut off and broken into pieces
3 potatoes, peeled and sliced into quarters
1 – 2 Tbsp sugar (optional)

 

Method:
Heat the oil in a heavy-based saucepan and fry the onions until golden brown.
Add the meat and cinnamon.
Brown the meat, ensuring it is well browned but not burned.
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately 30 – 45 minutes.
Add the cauliflower, potatoes, chillies, salt to taste and simmer until the potatoes are tender.
Add more hot water as required.
Stir in the sugar if using.

© Cape Malay Cooking & Other Delights

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Minced Meat Wellington

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Minced Meat Wellington
This is my inexpensive version of Beef Wellington. Serve with steamed mixed vegetables and mushroom sauce for a bit of gravy.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Ingredients:
1 large onion
1 large carrot
1 celery stick
1 medium potato
4 cloves garlic
5 mushrooms
4 rosemary or thyme sprigs leaves only
2 tbsp olive oil
500g fat free beef mince
salt and pepper to taste
1 egg, beaten

500g puff pastry
flour for rolling
extra egg, beaten (for egg wash)

Method:
Pre-heat your oven to 190°C and take the pastry out of the fridge to soften a bit.

Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.

Gently sauté everything, stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.

Once it’s cooled enough to touch add the minced meat. Mix everything together adding salt, pepper and beaten egg,

Dust a clean work surface with a handful of flour and roll out the pastry to a 1cm thickness. Shape the mince mixture into a log and place it on the rolled out pastry sheet, brush the edges with the beaten egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. I used the left over pastry, cut with a lattice cutting roller, for an extra layer of pastry and pretty effect. Bake Beef Wellington in the pre-heated oven for 45 min to an hour depending on your oven until golden.

Mushroom Sauce
Ingredients:
2 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
2 cups mushrooms, sliced
1 clove garlic, minced
1 cup fresh cream
salt and pepper to taste
1 tsp parsley, chopped

Method:
In a small pot melt the butter and add sliced mushrooms with a pinch of salt, brown over medium heat to get some colour on them. (If mushrooms release too much liquid and are steaming instead of browning, turn up the heat.)

Once mushrooms are browned turned the heat to low, add the olive oil and finely chopped onions, Cook the onions for 10 minutes until they are translucent, stir once in a while to prevent burning. Then add minced garlic and stir fry for 30 seconds.

Pour in the cream, salt, pepper and chopped parsley, stir and let it simmer for a few minutes. Taste and adjust seasoning if needed.

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Cinnamon Rolls

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Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls

My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour

¼ cup melted butter, to brush over the top before baking

For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon

For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk

Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.

3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

6) Pre-heat your oven to 200°C

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Maqluba

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Salwaa Smith – Cape Malay Cooking & Other Delights

MAQLUBA

Maqluba (means upside down in Arabic) is a very popular dish among Palestinians. It’s basically a layered pot of meat or chicken , vegetables and rice. Cooked all together and then flipped over a big flat platter to serve. For variation you may add cauliflower florets as well. We got this recipe from a Palestinian friend of my husband who says this dish is served at many special occasions in their country.

The first time i made this recipe was way back in 2013, since then I’ve made it a few times and my family enjoyed it each time i made it.

Serves 6

½ cup vegetable oil, divided

1 large onion, finely chopped

1 medium size chicken, cleaned, skin removed and cut into small pieces

2 tsp salt

1½ tsp allspice

1 tsp black pepper

2 tsp cinnamon powder

3 cardamom, crushed

2 bay leaf

1 lage aubergines, peeled and sliced

1 -2 courgettes, washed and sliced

1 small cauliiflower

3 tomatoes, sliced

2½ cups basmati rice, thoroughly washed

A handful almond slivers (optional)

Heat 1 tablespoon of vegetable oil in a saucepan, add onions and chicken and stir over a medium heat for couple of minutes. Season with salt, black pepper, allspices, cardamom, cinnamon, and bay leaves. Add 4 cups of water, cover the pot and let simmer until cooked approximately 30 – 45 minutes (cooking time varies for lamb which will cook from an hour to two and half, depending on meat type).

Meanwhile, heat the rest of vegetable oil in large frying pan. Add aubergine, courgette slices as well as the cauliflower, sauté both sides until golden brown. Place them on paper towel to absorb oil and set side.

In a big pot, add a half a cup of rice (to avoid burning of the meat). Arrange chicken, tomato slices, aubergine, courgettes slices and the cauliflower in layers. Pour the remaining liquid from the chicken, and then add rice. Add a small pinch of salt (optional). Bring the pot to a boil over a medium heat. Then cover it and turn the heat down to low and let simmer until rice is cooked (from 20 to 30 minutes). Turn the heat off.

Leave the pot to cool for 15 to 20 minutes, and then carefully flip it up-side down over a serving platter. Sprinkle a handful of almond sliver over. Serve warm with fresh yogurt or salad.

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Carrots and Pea Bredie

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Salwaa’s Carrots & Peas Bredie

Carrot & Pea Bredie

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Ingredients:

2 Tbsp cooking oil

1 large onion, peeled and chopped

500g mutton, lamb or beef pieces

800g carrots cut into julienne strips

3 large potatoes, peeled and cut into quarters

1½ cups frozen peas

1/2 tsp ground allspice or 5 whole allspice

1-2 green chillies

2 tsp salt or to taste

Hot water as needed

Chopped parsley for garnishing

Method:

Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.

Add washed and drained meat and braise until dark brown, 10-15 mins.

The meat should be as brown as you can get it.

Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.

Add carrots and potatoes, cook until potatoes are nearly soft.

Add frozen peas and cook a further 10 mins or until potatoes are soft.

Garnish with chopped parsley.

Serve with white rice and atchars.

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Braised Steak

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This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.

Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste.

Add to meat and marinate for at least 2 hours in the refrigerator

Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced

Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. 
Add 1 large chopped tomato and cook for 10 minutes.

Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.

Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.

Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.

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Creamy Mushroom Pasta

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Salwaa’s Creamy Mushroom Pasta

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Creamy Mushroom Pasta

Ingredients:

1 tbsp olive oil
250g (1 punnet) sliced mushrooms
Salt and pepper to taste
A knob of butter
4 cloves of finely chopped garlic
1/2 cup fresh cream, you can use more
1 tsp tandoori spice
200g uncooked pasta of choice

Method:

In a pan, add the oil, mushrooms and salt and pepper to taste. Fry until dark brown. Meanwhile, cook pasta according to packaging instructions and put aside. Add the butter and garlic into the mushrooms and cook until garlic is soft. Add cream and tandoori spice and cook until thickened slightly. Mix in cooked pasta and serve.

Absolutely delicious!!

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Split Pea & Veg Soup

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Split Pea & Veg Soup

These ingredients make a large pot of soup. Suitable for freezing, divide into portions and freeze until needed. Defrost at room temperature and reheat.


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

Ingredients:
1 packet (500g) green split lentils
A few soup bones, meat or knuckles
5 allspice
5 cloves
1 & 1/2kg carrots
2 large tomatoes
2 large onions
2 large potatoes
1/2 bunch celery
1/2 bunch parsley
Salt and pepper to taste

Method:
Rinse the green split peas a couple of times.
Pour it into a large deep pot add the allspice, cloves as well as the soup bones and meat if using. The bones and meat gives depth and flavour to the soup. Cover with water and bring to the boil. Simmer until the split peas are soft and mushy. This will take a good couple of hours.

Meanwhile clean and cut the vegetables into smaller pieces. Liquidise the vegetables, add water as required. Pour the liquidised vegetables into the pot with the cooked split peas. Season to taste. Bring the soup to a boil. Once it starts boiling, lower the heat and leave the soup to simmer for a further two hours. Stir now and then, adding water as required.

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Afghan Biscuits

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I adapted the Afghan biscuit recipe from More Cape Malay Cooking by Faldela Williams

This biscuit is so called because it resembles that of an Afghan turban, writes the late Faldela Williams.

Ingredients:

200g soft butter

1/2 cup castor sugar

1 & 1/2 cups cake flour, sifted

3 tablespoons cocoa powder

1 cup cornflakes

1/2 cup chopped walnuts

Milk chocolate to finish

Method:

Pre-heat oven to 180°C.

Cream the butter and castor sugar until light and fluffy.

Mix the flour and cocoa with the butter mixture.

Mix in cornflake and walnuts.

Mixture should resemble a soft dough.

Drop teaspoonfuls of dough onto baking tins lined with greaseproof or parchment paper.

Bake for about 12 -15 minutes.

Cool slightly in the tins before removing.

Allow to cool completely before drizzling with melted chocolate.

Top the chocolate with half a walnut, optional.

Makes about 30 biscuits.

Find more recipes like this in Salwaa’s Biscuits and Cakes Ebook

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Bring on 2021 – let’s start the new year with purpose, optimism and good intentions.

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Challenging as the past year was, it also gave us a chance to take stock and make the most of where
we were. Many of us took on a new hobby, for instance, my husband and I started a vegetable garden.
We were always keen gardeners but never grew our own vegetables besides a few herb plants. I have
to admit its so satisfying to see how the vegetables grew. We will continue with our vegetable garden
trying to live consciously and in gratitude.

Due to popular demand I’ve made my cookbooks available as Ebooks. You can now get
your copies which can be downloaded to be used with your mobile, laptop or tablet.

Click here to view my Ebook selection

Cape Malay Cooking & Other Delights – Salwaa Smith
Shop Online – Support Local (we deliver locally, nation wide in South Africa as well as in the UK

Take a break and bake
Follow my latest video tutorials on Youtube

“A new year is like a blank book.  It has 12 chapters and 365 pages. You are the author!

My wish for you is that this year, you write the most beautiful story possible of yourself.”

Anon

Learn To Make Samosas From Scratch

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Join me, Salwaa, on the 29th August 2020 at 1:30pm to 3:30pm.

I’ll be hosting a live online zoom workshop on “how to make samosas from scratch”

Learn to make the purr, traditional mince meat filling, prawn filling as well as jalapeño chicken filling. I’ll be sharing with you all my hints and tips.

Tickets to join costs R100 per person, which will include a copy of my Sweet & Savoury Ebook.

You can choose to cook along with me, list of ingredients will be shared nearer the time, or observe to try at your own pace.

Please email enquiries@capemalaycookingdelights.com or send a WhatsApp to +27719249583 should you require more information.

The link to join will be send nearer the date to all those who have booked a spot.

Secure your spot now, anyone can join from any country. Book your spot here —> https://capemalaycookingdelights.com/product/online-zoom-workshop-how-to-make-samosas/

International attendees can book a spot by paying via PayPal ID: enquiries@capemalaycooking.me

Prawns Samosas

Salwaa’s Akhni Pre-Mix

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Akhni Pre-Mix Cooking Sauce

Salwaa’s Pre-Mixed Akhni Cooking Sauce

Presenting my Akhni Cooking Sauce! After extensive research, trials and error I’ve perfected my cooking sauces. In my cooking sauce range you will find Akhni Pre-Mix, Curry Pre-Mix as well as our ever popular Butter Chicken Pre-Mix. Watch the full video tutorial above, for instructions on how to use my cooking sauce.

No more peeling, chopping, measuring we’ve done it all for you. This is a great way of trying new recipes without having buy lots of spices. Perfect for the beginner cook or even the more experience cook. Each recipe is usually about 20 – 60 minutes, depending if you use chicken, lamb, mutton or beef.

Chicken Akhni

Akhni made with Salwaa’s Akni Pre-Mix and Fragrant Rice
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
1 jar Salwaa’s Akhni Pre-Mix
4 cups fragrant rice
750g lamb, mutton or chicken pieces
3 potatoes
Fresh dhanya for garnish
Butter as needed

Method:
Soak 4 cups fragrant rice in boiling water to cover.
Empty the contents of one Salwaa’s Akhni Pre-Mix in a deep pot with one jar of water. (Use the jar, at the same time get all the contents out of the jar)
Stir and simmer for 5 minutes.

Add the clean chicken or meat pieces and stir well to combine. Cover & simmer for 15 to 35 minutes depending on the type of meat used. Add water if required. After the meat has cooked for 15-35 minutes add three medium potatoes, peeled and cut into quarters (optional)

Cook for 5 minutes. Rinse the soak rice until the water run clear and add into the pot. Cover with 2 cups hot water or enough to just cover the rice. Add 1 tsp salt, a handful of freshly chopped coriander/ dhanya and butter dotted on top of the water. Cook on high until the rice start boiling, turn the heat to its lowest setting. Steam until the rice is cooked and most of the water has evaporated. Turn the heat off, cover with foil and leave to rest for about 10 minutes.

Before serving stir gently with a fork to fluff / separate the rice. Serve with dhai, onion & tomato sambal or atchar.

Akhni Pre-Mix Cooking Sauce
Akhni Pre-Mix Cooking Sauce

All my spices and Ebooks are available on my website at www.capemalaycookingdelights.com

Carrot Cake

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Carrot cake with cream cheese frosting

Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

2 cups cake or plain flour

2 tsps ground cinnamon

1 tsp baking powder

½ teaspoon bicarbonate of soda

1 cup soft brown sugar

4 large eggs

1 cup oil

Zest of 1 orange

Zest of 1 lemon

200g carrots, finely grated

150g walnuts, chopped (optional)

For The Cream Cheese Frosting

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

Method:

• Pre-heat the oven to 170°C.

• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.

• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

• Beat the eggs with the oil and citrus zests.

• Stir in the carrots and fold everything into the flour mixture.

• Fold in the walnuts if using. Spoon the mixture into the tin/s.

• Bake for 45 minutes or until a skewer comes out clean.

• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.

• Cool cake before frosting.

To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)

How To Make Homemade Bread

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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!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking

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INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking

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SHOP ONLINE:
Buy me cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com

Cape Malay Cooking Ebooks

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Assalamu Alaikum / Good Day

Trust you are are all well and keeping safe during the Covid-19 lockdown. Here at Cape Malay Cooking & Other Delights we are trying to keep positive and engage with our followers on different levels and by a variety of means.

I have started making more video tutorials as many have requested it. So this has been very well received. All my tutorials are available on the following social media platforms. Please subscribe and “like” my videos. It will help tremendously if you would do this 🙂

http://www.youtube.com/capemalaycooking

http://www.instagram.com/capemalaycooking (IGTV)

http://www.facebook.com/capemalaycooking

I’m also planning on having live cooking demos from next week, do let me know if you would like to join.

Also, please feel free if you have any requests for video tutorials you would like me to do.

I have also made my cookbooks available as downloadable Ebooks, which you can purchase for a fraction of the normal price and enjoy making the recipes with your family. The following Ebooks are available for purchasing:

Salwaa’s Sweet & Savoury Delights Ebook

Cape Malay & Other Delights Ebook

Cape Malay Little Chefs Cookbook

You can obtain my Ebooks here via my online shop http://www.capemalaycookingdelights.com

Just an update regarding our frozen produce and spice ranges. We are currently not in production due to the lockdown. Our operations will resume once the Covid-19 lockdown has been fully lifted and it is safe for my staff and me to continue with our work.

Lastly I would love to thank you all for your continuous support throughout the 9 years we have been in existence.

Kind Regards

Salwaa Smith

Cape Malay Cooking & Other Delights

Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!

Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock

One-pan Wonder

Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.

Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.

Enjoy!

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All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Chocolate Cupcakes

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Salwaa’s Chocolate Cupcakes

Chocolate Mousse Cupcakes

Here’s an easy recipe for you to try out with your kids today.

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

Ingredients:
225g soft butter/margarine
1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour
1 tsp baking powder
½ cup cocoa powder
1/4 cup milk or as needed

Method:
Line 2 muffin / cupcake tins with cupcake cases.
Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.

Spoon the mixture into the paper cases. #capemalaycooking
Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.

Topping:
175 g butter, softened
350g icing sugar
3-4 Tbsp cocoa powder

To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.

Chocolate Cupcakes

When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.

Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.

Shop online at www.capemalaycookingdelights.com

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD