Author Archives: Cape Malay Cooking & Other Delights
Ingelegde Vis (Pickled Fish)
Ingelegde Vis / Pickled Fish
Ingredients:
1kg snoek or any firm fish cut into large slices
1 cup brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leavesMethod:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail
Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.
Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.
Fried Yellow Tail
Ingelegde Vis / Pickled Fish
Peaches & Cream Sponge Cake
Peaches & Cream Sponge Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
Use the summer fruit which is in abundance now in South Africa, to decorate your cakes and bakes.
Peaches & Cream Sponge Cake
Ingredients:
1 cup castor sugar
4 extra large eggs
1 cup sunflower oil
2 tsp vanilla essence
1 1/2 cups cake flour
1 cup self raising flour
2 tsp baking powder
1/2 cup milk
300 ml fresh cream, whipped
Fresh or canned fruit of choice to decorate
Melted chocolate, optional
Roasted dessicated coconut for the sides, optional
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Method:
Preheat oven to 180 degrees Celsius. Grease 2 x 20cm baking tin with butter and dust the baking tins with flour or line the tins with greaseproof paper.
Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Pour into prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with smooth apricot jam or lemon curd, chopped peaches and some of the whipped cream. Spread the remaining cream over the top and sides, decorate with fresh or canned fruit.
© Cape Malay Cooking & Other Delights
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Custard Tart
Custard Tart – Salwaa Smith – Cape Malay Cooking & Other Delights
Creamy custard tart baked in a shortbread tart case and topped with ground (fine) cinnamon or alternatively top with grated nutmeg. Delicious eaten warm or cold.
Custard Tart
Short bread base for milk tart
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
l level teaspoon baking powder
Shortbread Tart Base
Using a large bowl mix the egg, 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 with approximately half of the pastry. The pastry should be as thin as possible with no holes. Left over pastry can be frozen or you can use it to make herzoggies. Refrigerate whilst preparing the custard filling.
Filling:
3 cups of milk (semi-skimmed or full cream)
3 heaped Tbsp custard powder
3 extra large eggs
½ cup white sugar
1 tsp vanilla essence
½ tsp ground cinnamon
Extra ½ tsp ground cinnamon to sprinkle over the custard tart when baked.
Dissolve the custard powder in the milk. In a separate bowl whisk together the eggs and sugar until the sugar is dissolved. This should take about 5 minutes on high speed with an electric beater. Add the vanilla essence and cinnamon. Gradually add the milk and custard mixture to the egg mixture. Mix well to combine. Pour the liquid into the prepared pie crust. Bake at 180 degrees Celsius for 30 – 40 minutes. Leave to cool, sprinkle the extra ½ teaspoon of ground cinnamon over the top. Slice and enjoy. Makes 1 x 20cm round custard tart.
Custard Tart
© Cape Malay Cooking & Other Delights
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Chicken Burgers
Chicken Burgers – Cape Malay Cooking & Other Delights – Salwaa Smith
Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it’s school holidays. You’ll get approximately 18 burgers from a kilogram of chicken mince.
Chicken Kebabs Top Row
Ingredients:
1kg fresh chicken mince
3 large onions, finely grated
1 Tbsp minced garlic
1 1/2 Tbsp minced ginger
1 Tbsp minced green chillies or to taste
1 heaped Tbsp jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped
Chicken Burgers
Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed.
This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape before putting the kebabs on the braai. Cook from frozen.
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- Chicken Burgers
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- Chicken Kebabs Top Row
Click here for details of where to buy my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Blueberry Sponge Cake
Blueberry Sponge Cake
Blueberry Sponge Cake
Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…
Ingredients:
1 cup white sugar
125g soft butter
4 extra large eggs
1 tsp vanilla essence
1 tsp almond essence
1 1/2 cups cake flour
1 cup self-raising flour
2 tsps baking powder
1/2 cup milk
Topping:
1 cup sugar
250g blueberries
Juice of ½ lemon
500ml fresh cream
Method:
Preheat oven to 180 degrees Celsius
Grease 2 x 20cm baking tins with butter and sprinkle with flour
Cream sugar and butter until light and fluffy
Beat the eggs in one at a time
Add vanilla and almond essence
Add flour and baking powder, stir well to combine
Stir in milk and mix until the mixture is a smooth dropping consistency
Divide the mixture equally into the prepared tins and bake for 20 – 25 minutes
To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done
Allow to cool slightly, turn out into a cooling rack to cool down completely
Meanwhile make the topping:
Pour the sugar into a heavy based pot over medium heat
Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup
Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam
Add the lemon juice, stir and leave to cool completely
To assemble:
Sandwich the cakes together with whipped cream
Spread a generous layer of cream all over the cake
Pipe a topping of cream around the top and bottom of the cake
Pour the jam in the inside of the top piping
Sprinkle the rest of the blueberries over the jam
Cut into slices and enjoy 🙂
© Cape Malay Cooking & Other Delights
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
Blueberry Sponge Cake
Coffee Cake
Love coffee? Then you will love this soft and moist coffee cake . Relax and enjoy a slice of coffee cake with your favourite mug of coffee. Makes 1 x 20cm round cake.
Coffee Cake
Coffee Cake
Ingredients:
3/4 cup caster sugar
150g butter
3 large eggs
1 1/4 cup self raising flour
1 1/2 teaspoon baking powder
2 tablespoons hot water
2 tablespoons instant coffee
#capemalaycooking
For the icing:
225g icing sugar
100g butter
1 1/2 tablespoons instant coffee
1 tablespoon hot water
Method:
Preheat the oven to 160 degrees Celsius, and grease two equally sized sandwich tine. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tablespoon of flour each time. Make sure you don’t use all the flour.
Add the rest of the flour and the baking powder to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.
Meanwhile cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
Once the cakes are done and cooled completely sandwich together with half of the icing. Spread the remaining icing on top of the cake. Decorate with cherries, walnuts, grated chocolate, etc.
Curry Night
My family loves curry, so for a treat I made 3 types of curry. I made deboned lamb curry, dhal and vegetable curry to cater for my vegetarian daughter. Served with roti and white rice. I we also had shop bought poppadoms, onion & tomato sambal and dhai with it.
Trio of Curry
Lamb Curry
Ingredients:
Serves 4
500g lamb pieces (deboned)
2 large onions, peeled and chopped
1 large tomato, chopped
4 cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1½ teaspoons ground jeera/cumin
1½ teaspoonground koljana/coriander
3 stick cinnamons
5 cardamom seeds
1 teaspoon chillie powder
1 teaspoon tumeric
2 green chillies, chopped (you can add more chillies if you like it hot)
1 teaspoon salt or to taste
2 tablespoons cooking oil
4 medium potatoes, halved
Chopped green dhanya for garnish
#capemalaycooking
Method:
Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 – 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion & tomato sambal.
Lamb Curry
Tarka dhal is a very popular Indian and Pakistani dish.1 cup red lentils (dhal)
1 tsp grated ginger
1 tsp crushed garlic
½ tsp turmeric
2 green chilies, chopped
1½ tsp saltFor the tarka
2 tbsp cooking oil
1 medium onion, chopped
¼ tsp mustard seeds
¼ tsp onion seeds / powder
½ tsp chili powder
1 medium tomato, choppedFor the garnish
1 tbsp chopped fresh dhanya
1 green chilli, chopped
1 tbsp chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve immediately with boiled rice.
Tarka Dhal
You can use any fresh vegetables in season for this recipe.Ingredients
2 Tbsp oil
½ tsp mustard seeds
½ tsp cumin/jeera seeds
½ tsp coriander/koljana seeds
1 medium onion, peeled and chopped
1 tsp crushed garlic
½ tsp crushed ginger
1 – 2 green chillies
3 curry leaves
1 Tbsp roasted masala
½ tsp turmeric/ borrie
1 tsp salt
¼ – ½ tsp chilli powder
1 tsp salt or to taste
1 large tomato, finely chopped
1 small cauliflower, broken into florets ( or half cauliflower and half broccoli)
1 small courgette, sliced
1 large carrot, sliced
1 large potato, peeled and chopped
#capemalaycooking
Method:
Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes.
Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary.
Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
Mix Vegetable Curry
Boiled White Rice
Poppadoms
Curry Night
Fruit Mince Pies
Fruit Mince Pies – Salwaa Smith – Cape Malay Cooking & Other Delights
A mixed fruit mince pie is a fruit-based spicy mincemeat sweet pie of Middle Eastern origin that is traditionally served during the Christmas season. However, the pies themselves are a British invention.
Mince pie ingredients can be traced back to the 13th century. Returning crusaders brought with them Middle Eastern recipes that contained meats, fruits and spices. As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased.
Treat your family with my homemade mincemeat recipe. For the base I used my milk tart base recipe. Makes 18 mince pies or 1 large tart and 6 small pies.
Mincemeat filling:
3 medium red apples
5og butter
2 cups mixed fruit mixture
½ cup soft brown sugar
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 Tbsp almond flakes
½ tsp mixed spice
Peel, core and dice the apples into small pieces. Add all the ingredients into a deep saucepan Bring to the boil, then simmer over low to medium heat. Cook for 30 minutes, stirring often. Cool completely before using.
Short bread base for the mince pies:
1 large egg
125g butter/margarine
¼ cup cooking oil
¾ cup sugar
2 cups self-raising flour
1 cup cake flour
1 tsp vanilla essence
l level tsp baking powder
Castor and icing sugar for sprinkling
Mix the egg, 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.
Roll out the pastry to 3mm thick. Using a round cutter, cut out 18 bases and place them into muffin trays. Put 1 heaped tablespoon mincemeat mixture into each. Re-roll out the pastry, use a star cookie cutter to cut out 18 star and press them lightly on top of the mincemeat to form a seal.
Sprinkle with caster sugar. Bake mince pies for 15-20 mins in a preheated oven at 180 degrees Celsius (fan) until golden brown. Leave to cool before taking them from the muffin trays and dusting with icing sugar. Serve and enjoy 🙂
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Microwave Coffee Cake
Microwave Coffee Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
I’ve adapted my microwave chocolate cake recipe into a coffee cake. This cake is so soft and delicious, you’ll never say it was made in the microwave.
Microwave Coffee Cake
Ingredients:
2 – 3 Tbsp coffee granules (depending on the strength of the coffee)
Pinch of salt
1 cup water, heated for 1 minute in microwave
1/4 cup vegetable oil
2 large eggs
1 tsp caramel essence
1 cup cake flour
1 cup sugar
4 tsps baking powder
#capemalaycooking
Method:
Grease a round micro-wave proof dish, line bottom with wax paper.
Heat 1 cup water in a small bowl in the microwave for 1 minute, stir in coffee granules.
Add the oil, eggs, caramel essence and mix until well blended.
In a separate bowl combine the flour, sugar, baking powder and salt.
Add the coffee mixture to the flour and whisk until batter is smooth and well blended.
Pour the batter into prepared dish.
Microwave on high 7 – 8 minutes on medium high.
Some moist spots may remain but will disappear on standing.
Let the cake stand for 5 minutes, invert onto serving plate.
Peel off wax wrap, cool.
Pour white ganache over the cake and enjoy.
To make the ganache:
100g white chocolate (I used Nestle)
2 ½ Tbsp fresh cream
Heat the cream in the microwave add the chopped chocolate. Stir to dissolve. Pour the ganache over the cake. Let the ganache stand for a bit if it’s too runny.
© Cape Malay Cooking & Other Delights
Stuffed Whole Chicken
Stuffed Whole Chicken – Cape Malay Cooking & Other Delights – Salwaa Smith
Easy and delicious stuffed chicken to make as an alternative to Sunday roast using everyday ingredients. Tasty, soft and juicy chicken serve on a bed of fresh salad or with roast vegetables in season.
Stuffed Chicken
Ingredients:
1.5kg – 2kg fresh whole chicken, skin on
1 small onion
1 each small red, green and yellow peppers
1 medium carrot
1 small lemon
6 cloves garlic
3 – 4 Tbsp lemon and herb BBQ spice
Juice of 1 lemon
1 Tbsp olive oil for drizzling
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Method:
Clean, trim and wash the chicken making sure the cavities inside the chicken are cleaned. Do make sure you leave the chicken whole and leave the skin on to retain its natural juices.
Peel the onion, garlic and carrot. Slice all the vegetables as well as the lemon into small cubes, leaving the garlic whole.
Rub the whole chicken inside and out with the BBQ spice. Taste the BBQ spice first as normally it will have added salt. Stuff the vegetables and the lemon pieces inside the chicken.
Secure the chicken legs with toothpicks or kitchen string to ensure the stuffing stay inside. Place the chicken in a deep roasting dish. Cover securely with foil. Cook in a preheated oven at 200 degrees Celsius for about an hour.
Remove foil. Baste the chicken with the pan juice, lemon juice and drizzle the olive oil over the chicken. Return to the oven and roast a further 30 minutes at 220 degrees Celsius until the chicken is golden brown and the juices run clear.
Leave to rest for 10 minutes before serving. Use a carving knife and fork to cut into slices.
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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