Samosa Recipes

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With Ramadan around the corner I thought I’d share some alternative samosa fillings. Samosas are perfect to accompany your soup for Iftar or to enjoy as a light snack with your favourite dip or chutney.

Samosas are made with fried or baked pastry with a savoury filling, such as spiced potatoes, cheese & onions and minced meat (lamb, beef or chicken). The traditional mince and onion filling remains a firm favourite amongst many.

Samosas are traditionally deep fried in vegetable or sunflower oil. For a healthy alternative brush your samosas with olive oil and bake at 190ºC for 40 minutes or until golden brown and baked through. Samosas can also be air fried using the same method as for your conventional oven.

Cheese & Onion Samosa Filling

Ingredients:

2 large onions, peeled and chopped finely 

200g grated cheddar cheese

2 Tbsp cake flour

1 – 2 tsp crushed red chillies

1tsp roasted masala

2Tbsp fresh coriander / dhanya

Method:

Mix the flour with the cheddar cheese to prevent the cheese from sticking together.

Add the rest of the ingredients mix gently together and fill your samosa pur.

Chicken & Corn Samosa Filling

Chicken & Corn Samosa Filling
Ingredients:

2 chicken breasts

4 cloves garlic, grated

3 – 4 green chillies, chopped

1 red pepper, finely chopped

2 Tbsp dhanya / fresh coriander

1 chicken cube

2 cups corn (drain water if using from a can)

1/2 cups mozzarella cheese (optional)

1 bunch spring onions, chopped


Method:

Boil the chicken with the chicken cube, garlic and enough water to cover till cooked, about 10 minutes.

Drain the water completely.

Allow the chicken to cool and shred into pieces.

Add the remaining ingredients.

Season with salt to taste.

Use as a filling for samosas or spring rolls.

Fajita Samosa Filling

Fajita Samosa Filling

Ingredients:

400g deboned chicken breasts (about 2 chicken breasts) 

1 red pepper 1 yellow pepper 1 green pepper 

2 large onions 

1 Tbsp oil (olive or normal cooking oil) 

½ – 1 tsp crushed red chillies 

1 tsp jeera /cumin 

1 tsp paprika 

¼ tsp garlic powder 

1 tsp salt (or to taste) 

1 tsp freshly crushed black pepper 

200 strong cheddar cheese 

2 tsp lemon juice 

Method:

Cook the chicken breasts in a little water. 

Add water as needed but don’t add too much, just so it does not stick or burn to your pot. 

Meanwhile chop the peppers and onions finely. 

Once the chicken has cooked removed it from the pot and allow to cool. 

Shred the chicken breasts into small pieces. 

Heat the oil in the pot add the onions and peppers, sauté for about 5 minutes. 

Add the rest of the spices, stir and cook a further 5 minutes, don’t add water. 

Cool completely before adding the shredded chicken, cheese and lemon juice. 

Fill your samosas as you normally would.

Serve with a chutney dip. 

Learn to make samosas from scratch by following my tutorial above. You’ll learn how to make the samosa leaves / pur as well as traditional mince filling.

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Rille Gebak

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Rille Gebak is similar to spiced doughnuts made into a distinctive diamond shape. The texture inside is moist and soft whilst the outside is crispy. Rille Gebak can be dipped in sugar syrup or dipped in cinnamon sugar. I dipped mine in cinnamon sugar. My Aunty Labeba kindly shared her recipe with me, I only made half of the recipe and got out approximately 25 rille Gebak. She tells me the last time she made it was when my grandfather was alive!

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Rille Gebak

Ingredients:

1 cup brown sugar

200g butter

4 Tbsp oil

2 large eggs

500g self-raising flour (small packet)

Pinch salt

1 tsp baking powder

2 tsp fine ginger

2 tsp fine cardamom

2 tsp fine cinnamon

2 tsp fine naartjie peel (dried satsuma peel) see cook’s note below

¼ tsp bicarbonate of soda

1 – 1¼ cup milk

Oil for deep frying

Cook’s tip

You may use brown sugar or yellow sugar

I keep all my naartjie peels, dry in the air fryer or oven then grind in a spice grinder.

As a guide, I only use 250ml measuring cups

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Rafiekah Jardine says; “I had this at least 30 years ago when my great aunt, ghalati (I really should find out what her name was) made them.”

Adri du Pont says; “The last time I had the honour and pleasure of having authentic, honest rillebak was in 1991 in Paarl ❤️” 

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!

How To Crimp Pastry Edges

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How To Crimp Pastry Edges, here I show you how to crimp your pastry edges. This technique I’ve learned from my late mom. I’ve taught it to my daughter as well as the ladies who works with us. Now, I’m sharing it with everyone else. I hope this video tutorial will be of a benefit for you all.
 
From My Kitchen To Yours – keeping our heritage alive since 2011!
 
 
 

Find my puff pastry recipe here ⤵️

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Pickled Fish

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Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.

Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!

Ingredients:
1kg snoek or any firm fish cut into large slices

Salt and pepper for seasoning
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 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves

Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU

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Marrow & Frikkadel Stew / Bredie

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Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.

Salwaa Smith – @capemalaycooking

From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed

Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 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, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.

Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.

Watch My YouTube Tutorial⤵️

Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish

Hungarian Tart (Krummel Tert)

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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

Ingredients:

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

Method:

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.

ON SPECIAL

Puris / Pooris

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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.

Puris

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.

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

Method:

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

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Upside-Down Pineapple Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

Upside-Down Pineapple Cake

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Egg Loaf

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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.

Ingredients:

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

Method:

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

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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)

Method:

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

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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 https://capemalaycookingdelights.com/product/atchar-masala/

You may of course use a different brand of atchar masala

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Follow my tutorial below for flop proof mango atchar

https://youtu.be/rx3msRQEDIQ

Eggless Banana Muffins

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Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.

Eggless Banana Muffins

So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.

Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.

Ground cinnamon adds a really nice flavour and complements the banana flavour
Always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
Optional, add chocolate chips.
Your can store the muffins in the refrigerator for 3 days once they are completely cold.

Eggless Banana Muffins Recipe

Ingredients:
60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed

Method:
Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.

Cook’s Tip:

Optional extras, add a handful of chocolate chips, raisins or walnuts.

Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.

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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 for the past 10 years!

Homemade Bread

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water

Warm Freshly Baked Bread With Butter

Follow my tutorial below for flop proof homemade bread

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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.

https://www.youtube.com/capemalaycooking

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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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

Choose to collect, delivered in South Africa or worldwide.

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For any queries please email: enquiries@capemalaycookingdelights.com

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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