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.

Shop online at http://www.capemalaycookingdelights.com

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Lamb Spinach

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Lamb Spinach

Salwaa Smith – Cape Malay Cooking & Other Delights

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This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!

1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
#capemalaycooking
500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed

Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.

Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.

Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.

Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.

Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights

VOTE FOR THE BEST FACEBOOK PAGE!

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Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!!

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.html

You have to click on the icon on top of the page where it says “Connect using Facebook”

https://www.crescentrating.com/crahft-2014-poll.html

Thank you 🙂

 

 

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VOTE FOR THE BEST FACEBOOK PAGE!

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Please feel free to Like ✔ Comment ✔ Share ✔ Tag ✔

Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!!

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.htmlImage

VOTE FOR THE BEST FACEBOOK PAGE!

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Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!! 

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.htmlImage

Chocolate Coconut Dream Cookie

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CHOCOLATE COCONUT DREAM COOKIE

Delicious chocolate, coconut and oats biscuits,  the whole family as well as the chocolate addicts will enjoy this biscuit.

Chocolate Coconut Dreams
Chocolate Coconut Dreams

CHOCOLATE COCONUT DREAMS

Ingredients:

2 cups plain flour

2 cups rolled oats

1 cup sugar

1 ¼ cup desiccated coconut

250g soft butter

5ml bicarbonate of soda

25ml boiling water

25ml cocoa powder

25ml golden syrup

2 large eggs, beaten

To complete: 150g cooking chocolate

 

Method:

Combine flour, oats, sugar & coconut in a large mixing bowl.

Rub in butter with finger tips to resemble fine crumbs.

Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.

Beat eggs well and combine all ingredients. Mix well to form soft dough.

Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.

Bake in a preheated oven at 190C for 10-12 minutes.

Cool on a cooling rack and decorate with melted cooking chocolate.

 

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Butter Biscuits

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BUTTER BISCUITS

These are a family favourite – they don’t last very long in my house and they are so simple to make. Experiment with different shapes and decorations. Hope you enjoy them.

Buttery Butter Biscuits
Buttery Butter Biscuits

 

Butter biscuits

Ingredients:

75g castor sugar

1 egg

65ml oil

250g butter, softened

1 teaspoon vanilla essence

500g plain flour

1/2 teaspoon baking powder

Method:

Cream butter until soft, then stir in oil. Add castor sugar and beat until light and fluffy. The consistency should be smooth and creamy. Add vanilla essence and beat well. Beat in egg. Sift flour and baking powder and mix into creamed mixture to make a fairly stiff dough. Roll out dough to 3-4mm thick on a lightly floured surface and cut out shapes with biscuit cutters. Place on baking sheets. Decorate biscuits with angelica and glace cherries and bake at 180C for 8-10 minutes or until lightly browned.

Hertsoggies / Hertzoggies

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Hertsoggies / Hertzoggies

This is so traditional in the Cape Malay community!  It’s a tremendously popular cookie/biscuit.

Named after General J.B.M. Hertzog, the prime minister of the Union of South Africa, from 1924 to 1939. It was apparently his favourite cookie.

Hertsoggies
Hertsoggies

 

Hertzoggies

Ingredients:

1 egg

125g butter, softened

65ml vegetable/sunflower oil

195ml sugar

500ml self raising flour

500ml cake / plain flour

drop vanilla essence

1 level teaspoon baking powder

 

Method:

Cream together egg, sugar, butter and oil until light and fluffy.

Mix in vanilla essence.

Sift in selfraising flour and cake flour and mix into creamed mixture to make a fairly stiff dough. roll out dough to 3 mm thick on a lightly floured surface and cut out shapes with flower shape biscuit cutter. Place on hertzoggie baking sheet. Place half teaspoons of coconut boiled with sugar and water. Bake at 200C for 10 minutes or until lightly browned. Place half teaspoon apricot jam next to coconut before serving.

 

VERMICELLI AND ICE CREAM

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Vermicelli

This classic  dessert recipe is a delicious and light way to end any meal.  Serves 4

"Geskroeide" Vermicelli
“Geskroeide” Vermicelli

Ingredients:

250g vermicelli

50g butter

50g sugar (optional half white and half brown sugar)

50g sultanas or raisins

5 cardamon seeds, slightly bruised

3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon

250ml water

50g almond slivers (optional)

Method:

Melt butter in a large saucepan.

Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.

Add cardamon, stick cinnamon sultanas, sugar, almonds and water.

Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.

Serve warm on its own or with vanilla ice cream