Cape Malay Cooking &amp; Other Delights &#8211; Salwaa Smith

Indulge in a slice, or two, of delicious baked cheesecake.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

For the base

1 ½ cups cake flour

1 tsp baking powder

¼ cup caster sugar

1 large egg

125g butter, plus extra for greasing

For the filling

3 large egg whites

250ml fresh cream

250ml soured cream

250g cream cheese

¾ cup caster sugar

3 large egg yolks

2 tbsp apricot juice (from the tin)

2 tbsp cornflour

For the apricot layer

410g (tin) canned apricot halves

Icing sugar for dusting

Method:

To make the base, add all the dry ingredients in a bowl. Add the other ingredients and use your hands to knead mixture into a smooth dough. Wrap in plastic wrap and leave in the fridge for 30 minutes.

Pre-heat your oven to 180°C. Grease a 22cm springform (loose bottom) cake tin. Line the base and sides of the tin with the dough. Blind bake the cheesecake base for about 10 minutes. Remove from the oven and leave to cool for 5 minutes. Lower the oven temperature to 160°C.

To make the filling, put the egg whites in a clean bowl, using a hand held electric mixer, beat the egg whites until it forms stiff peaks. In another bowl, whip the fresh cream until firm.

Add the soured cream, cream cheese, sugar, egg yolks, apricot juice and cornflour into a large mixing bowl and whisk together until smooth. Gently fold in the whisk double cream and egg whites.

Arrange the apricot halves on the base. Spread the cheesecake mixture over the apricots and smooth with a spatula.

Bake the cheesecake for 60 minutes at 160°C. Cover with foil after 40 minutes to prevent the surface from getting too brown. Turn the oven off. Leave the cheesecake to stand in the oven with the door slightly open for 15 minutes. Remove the cheesecake from the oven and leave to cool completely in the tin.

Cover loosely with foil and refrigerate for at least 8 hours or overnight.

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.

Dust with icing sugar before serving.

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Posted in Apricot Cheesecake, Desserts

Samosa Recipes

Mar 1

https://capemalaycooking.wordpress.com/product/salwaas-sweet-savoury-delights-ebook/

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
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

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.

Please support @capemalaycooking by purchasing Salwaa’s Sweet & Savoury eBook for only R75

Posted in Fajita Samosa Fillings, Samosa Fillings, Samosa Fillings

Tags: Cape Malay, Cape Malay Cooking & Other Delights, Iftar, iftar treats, ramadan, Salwaa’s Cape Malay Kitchen, Samosa Filings, Samosas

Creamy Spinach & Tagliatelle Pasta

Mar 8

Creamy Spinach & Tagliatelle Pasta

Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since February 2011!

Cook Tagliatelle as per packet instructions, drain and put aside.

Sauté a finely chopped onion in 2 TBSP of butter / olive oil or use both
Add 1 tsp of crushed garlic
Add a bunch or 500g of chopped spinach and cook for few minutes.
Add 250ml fresh cream
Add 1/2 cup of grated cheddar cheese.
Salt & pepper to taste

Add Tagliatelle and mix well.

Variation: add chopped chicken pieces or shrimps before adding pasta.

Alternatively use spaghetti instead of tagliatelle.

Delicious!

Posted in Creamy Spinach & Tagliatelle Pasta, Pasta

Pepper Steak Pie

Feb 9

Salwaa’s Pepper Steak Pie Filling

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
1kg stewing steak
2 onions, chopped
1 tablespoon oil
1 & 1/2 teaspoon freshly crushed garlic
3 bay leaves
3 cloves
3 allspice
1/2 cup sago soaked in water
2 teaspoons cracked black pepper
1 teaspoon white pepper
1 teaspoon black pepper
Water as needed
1kg puff pastry
1 tablespoon butter
1 egg (beaten for glazing pie pastry top)
200-250g mushrooms, chopped (optional- stir in at end of cooking while mixture is cooling)

Method:
Wash and dice up steak into 4 cm cubes.

Heat a large saucepan. Add oil. Cook onion until golden brown over medium heat and add garlic after a few minutes, stir well. Add the steak & water to cover, stir through.

Add and mix in the pepper. Whilst the steak is cooking soak the sago in water to cover.

Gently bring to boil then reduce heat & simmer on low for 1 – 1 & 1/2 hours or until steak is nice and tender.

Stir occasionally to stop burning, check because you may need to add some extra water.

Add the soaked sago and cook a further 15 minutes.

Allow your pepper steak filling to cool completely before using. (Stir in the mushrooms at this point if using.

When you are ready to cook the pie, preheat oven to 190°C.

Roll your pastry out on a lightly floured work surface. Ideally the pastry should be about 3mm thick.

Using your pie dish as a guide, cut the pastry 1 cm wider than edge of pie dish and set aside. This will be the base. Cut lid for pie, make this same size as pie dish and set aside.

Grease the pie dish by rubbing butter liberally over the base – this helps later for removing/serving pie after baking.

Line base of pie dish with the pastry bottom and press all around to edges of pie dish.

Spoon in the cooled pepper steak mixture, (removing bay leaves, allspice and cloves as you do this) spreading it out evenly to edges.

Brush lip of pastry around pie dish with beaten egg.

Put pastry lid on and press edges all round pie dish. Decorate with fork to create ‘crust edge’.

Brush all over with beaten egg. Make a small sliced opening in middle of pie before putting in oven – this lets steam escape as it cooks.

Transfer to oven and cook for 15 minutes. Rotate pie around and cook for a further 15 minutes or until top is lightly browned.

Allow to cool for 15 minutes, after cooking and before serving – this way the pastry sets and makes it easier to serve or flip on to a plate.

Alternatively, cut the pastry in square, drop a spoonful of filling on one half fold the other half over to make a triangle.

Or using a round cooking cutter, press out circles big enough to line a muffin tin (the holes) drop spoonfuls of filling in the centre and close with another pastry circle. Brush with beaten egg and bake as above.

Cook’s Tip:

Instead of adding plain water during the cooking process, dissolve 1 cube beef stock in half litre water and use that as needed.

You can find my pastry recipe here⤵️

Watch my video tutorial here

If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here

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Posted in Pepper Steak Pie, Pie Fillings

Tags: Cape Malay, cape malay cooking, PUFF PASTRY, ramadan treats, Steak Pie

One Pot Chicken Breyani

Feb 9

No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.

As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.

Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.

Salwaa’s Simple Chicken Breyani

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage since 2011!

Ingredients:
1 chicken cut into pieces
1 tsp salt
1 tsp whole pepper corns
1 tsp cumin powder
1 tsp coriander powder
1 tsp whole cumin seeds
1 tsp whole coriander seeds
2 tsp roasted masala or leaf masala
1/2 tsp tumeric
1 tsp whole fennel seeds
2 tsp garam masala
2 tsp freshly grated garlic
2 tsp freshly grated ginger
5 cardamom
5 allspice
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
1/2 cup of fresh mint leaves
1/2 cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about a TBSP aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)

Method: In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better

1 cup of cooked brown lentils (optional)
3-4, 1/2 cooked deep fried potatoes (optional)
4 cups of long grain white rice or basmati rice.

Cover 3-4 cups of rice with boiled water.
Add 1 tsp of salt and TBSP of oil, stir well and keep in boiling water for 30 minutes.After meat is well marinated in pot, put stove on high.

Add potatoes then lentils if you using it (optional)

Strain rice and layer over meat.
Add 2 cups of boiling water.

Cover with remaining braised onions and some fresh coriander.

Dot with butter (optional)

Cover pot.

After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.

Enjoy!

One Pot Breyani

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Posted in Breyani, One Pot Breyani, Traditional Eid Food

Tags: Breyani, cape malay cooking, Cape Malay Foods, Homemade, Salwaa’s Cape Malay Kitchen, TRADITIONAL, Traditional Cape Malay Food

Chickpea Salad

Dec 18

Here is a quick and easy chickpea salad recipe.

Salwaa’s Chickpea Salad

From My Kitchen To Yours – keeping our heritage alive since 2011!

In a salad bowl mix the following:

A can of drained chick peas

1/2 cucumber cut into small cubes pieces

1 large chopped tomato

Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.

Add a good squeeze of lemon juice and 1 tablespoon olive oil.

Mix well and enjoy a refreshing and delicious salad.

Garnish with fresh chopped coriander.

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Posted in Chickpea Salad, Salad

Tags: Cape Malay, cape malay cooking, Cape Malay Foods, Cape Malay Recipes, Chickpea Salad, Easy, Homemade, Salad, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food, Traditional Food

Tuna Salad

Dec 16

Salwaa’s Tuna Salad

I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

1 tin tuna, drained

1 finely chopped onion

1 – 2 finely chopped green chillies

1/2 each finely chopped mixed peppers (robot peppers / bell peppers)

Salt and freshly ground pepper to taste

Mayonnaise

Feta cheese

4 boiled eggs

Method:

Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.

Season with salt and freshly ground black pepper to taste.

Mix with a generous amount of mayonnaise, according to your taste.

Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.

Serve with crusty bread, crisps and a fresh garden salad.

Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.

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Posted in Salad, Tuna Salad

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Tags: Cape Malay, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Cape Town, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food

Vanilla Sponge Cake

Dec 13

Here’s a delicious cake to treat your family with. My recipe uses minimal store cupboard ingredients. This cake can either be filled and topped with fresh fruit, jam or homemade fruit compote.

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

1½ cups cake flour

2½ tsp baking powder

¼ tsp salt

¾ caster sugar

180g soft butter

3 large eggs

2 tsp vanilla essence

Filling:

600ml fresh cream

2 tbsp sugar

1 tsp vanilla essence

Strawberry / apricot jam (optional)

Topping:

Left over cream from the filling

Canned apricot / peaches slices or fresh strawberries

Method:

Pre-heat your oven to 170°C.

Grease two 18cm round cake pan and line bottoms with greaseproof paper.

In a bowl, sift the flour, baking powder and salt.

Using another bowl, cream the butter and sugar until light, fluffy and creamy.

Beat the eggs in one at a time.

Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.

Do not overmix.

Divide the batter evenly between the two prepared cake pan.

Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.

Take out of the oven and leave to cool in the pans for 10 minutes before turning the cakes out onto a wire rack. Cool completely.

Filling:

In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.

When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.

Spread the remaining cream over the top and sides.

Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.

Top with slices of canned apricot, peaches or slices of fresh strawberries.

Alternatively, sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream) with strawberry compote.

Decorate with slices of fresh strawberries.

**To make the strawberry compote**

1 Tbsp maizena /cornstarch

3 Tbsps warm water

500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)

zest and juice from 1/2 small lemon

1/4 cup sugar

Mix the maizena with the warm water until dissolved.

Add the strawberries and all the other ingredients in a pot.

Simmer for about 10 minutes over low heat.

Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.

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Posted in Cakes, Fresh Cream Cake

Tags: Cape Malay Cooking & Other Delights, Cream Cake, Homemade Cake, Salwaa's cape malay cooking, Salwaa’s Cape Malay Kitchen

Recipe for 100 Koesisters

Dec 9

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying

Method:

Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

Koesister Video Tutorial

How to sugar / syrup koesisters

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Posted in Bulk Cape Malay Koesisters, Koesisters

Tags: Bulk Koesisters, Cape Malay, cape malay cooking, Cape Malay Foods, cape malay koesisters, Homemade, Koesisters, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, TRADITIONAL, Traditional Cape Malay Food, Traditional Cape Malay Koesisters, Traditional Food

No-Bake Oreo Cheesecake

Nov 16

Salwaa’s No-Bake Oreo Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

A rich and creamy cheesecake to make during the holidays or just anytime to spoil family and friends.

Ingredients:

24 Oreo biscuits

4 tbsp of melted butter

250g cream cheese, at room temperature

6 tbsp icing sugar

1/2 tsp of vanilla essence

2 x 250 ml of fresh cream, chilled

3 tsp gelatin, dissolved in 3 tablespoons of hot water

Method:

In a mixing bowl, finely crush 16 of the oreo biscuits. Add the melted butter and stir to combine. Add it to the bottom of a 24 cm spring form pan. Press the biscuit mixture lightly down with the back of a spoon or spatula.

Add the cream to a mixing bowl and whip until it is thick. In another bowl add the cream cheese, vanilla essence and icing sugar. Mix until combined and creamy. Add the whipped cream as well as the gelatin.

Break 4 of the oreo biscuits into piece and fold it into the mixture.

Add the cream cheese mixture on top of the oreo base and smooth the top. Top it with the remaining oreo biscuits.

Refrigerate until set, 4 – hours or preferably overnight.

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Posted in Desserts, No-Bake Oreo Cheesecake

Tags: Cape Malay, Cape Malay Cookbook, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Recipes, Chocolate, dessert, Desserts, Easy, Homemade, No-Bake Oreo Cheesecake, Oreo Cheesecake, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Summer Recipes

Black Eyed Beans Curry

Nov 13