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Tomato Frikkadel / Spaghetti with Meatballs


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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Minced Meat Wellington


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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We offer a variety of payment options on the website.

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Eid Mubarak


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Greetings Everyone

From My Kitchen To Yours – keeping our heritage alive!

Welcome to all my new readers at http://www.capemalaycooking.me, I hope you like what you see here and will take some time out to try some of my recipes.

Thank you for taking the time to subscribe to receive my eBook. I’m sure you’ll find a few favourites in it. Mine has to be Shepherd’s Pie, it’s so simple and easy to make. If you haven’t been able to download the eBook be sure to click the link at the end of this email.

I regularly post recipes on Facebook as well as here, on my website, be sure to check it out. These recipes are already proven to be really popular so make sure to have a look and treat your family, friends and neighbours to some quick and easy treats.

I have a few projects on the go. One of them has been Cakes For Kids – Free Birthday Cakes For Kids In Need. Please join us at www.facebook.com/cakesforkids.sa and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycooking.me

The second exciting project is that I’ll be launching my own range of Cape Malay Cooking PreMix spices at the Face of Melayu Heritage Day Event. Come and join us on the day, there will be lots of activities as well as traditional Cape Malay lunch on sale. Come and purchase  your Cape Malay & Other Delights Cookbook for only R189 and your Cape Malay PreMix spices.

LOTS OF PRIZES TO BE WON at our HERITAGE DAY EVENT
24 SEPTEMBER 2016
VENUE – 99 SOUTHERN CROSS DRIVE CONSTANTIA between 09:00 and 17:00!

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Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.

 
Don’t forget to download your own copy of my eBook. Click on the link below

Winter Warmers with Cape Malay Cooking’

 

http://www.capemalaycooking.me

http://www.freecakesforkids-sa

 

 

 

Lamb Spinach


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

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VOTE FOR THE BEST FACEBOOK PAGE!


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!


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!


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

This weeks recipes posted on Facebook


Here follows a round up of the past week’s recipes posted on Facebook.

Monday 13th May – TOMATO FRIKKADEL 

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=541591522546446&set=a.209510085754593.50092.183695408336061&type=1&theater Tomato Frikkadel

Tuesday 14th May – CHICKEN WRAPS

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=539759066063025&set=a.351953131510287.78051.183695408336061&type=1&theater

Chicken Wraps

Wednesday 15th May – DHAL AND BATTERED FISH FILLETS

CLICK ON THE LINK BELOW FOR THE RECIPES

https://www.facebook.com/photo.php?fbid=542078032497795&set=a.209510085754593.50092.183695408336061&type=1&theater

DHAL AND FISH

Thursday 16th May – FLAKY ROTI

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=542464875792444&set=a.534370466601885.1073741826.183695408336061&type=1&theater

ROTI

Friday 17th May – MAQLUBA

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=542792152426383&set=a.209510085754593.50092.183695408336061&type=1&theater

MALUBA

Saturday 18th May – DHALTJIES / PAKORAS

CLICK ON THE LINK BELOW FOR THE RECIPE

https://www.facebook.com/photo.php?fbid=221874721184796&set=a.221874641184804.53201.183695408336061&type=1&theater

DALTJIES

FOR MORE RECIPES                       

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