Split Pea & Veg Soup
Split Pea & Veg Soup
These ingredients make a large pot of soup. Suitable for freezing, divide into portions and freeze until needed. Defrost at room temperature and reheat.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1 packet (500g) green split lentils
A few soup bones, meat or knuckles
5 allspice
5 cloves
1 & 1/2kg carrots
2 large tomatoes
2 large onions
2 large potatoes
1/2 bunch celery
1/2 bunch parsley
Salt and pepper to taste
Method:
Rinse the green split peas a couple of times.
Pour it into a large deep pot add the allspice, cloves as well as the soup bones and meat if using. The bones and meat gives depth and flavour to the soup. Cover with water and bring to the boil. Simmer until the split peas are soft and mushy. This will take a good couple of hours.
Meanwhile clean and cut the vegetables into smaller pieces. Liquidise the vegetables, add water as required. Pour the liquidised vegetables into the pot with the cooked split peas. Season to taste. Bring the soup to a boil. Once it starts boiling, lower the heat and leave the soup to simmer for a further two hours. Stir now and then, adding water as required.
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Afghan Biscuits
I adapted the Afghan biscuit recipe from More Cape Malay Cooking by Faldela Williams
This biscuit is so called because it resembles that of an Afghan turban, writes the late Faldela Williams.
Ingredients:
200g soft butter
1/2 cup castor sugar
1 & 1/2 cups cake flour, sifted
3 tablespoons cocoa powder
1 cup cornflakes
1/2 cup chopped walnuts
Milk chocolate to finish
Method:
Pre-heat oven to 180°C.
Cream the butter and castor sugar until light and fluffy.
Mix the flour and cocoa with the butter mixture.
Mix in cornflake and walnuts.
Mixture should resemble a soft dough.
Drop teaspoonfuls of dough onto baking tins lined with greaseproof or parchment paper.
Bake for about 12 -15 minutes.
Cool slightly in the tins before removing.
Allow to cool completely before drizzling with melted chocolate.
Top the chocolate with half a walnut, optional.
Makes about 30 biscuits.
Find more recipes like this in Salwaa’s Biscuits and Cakes Ebook
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Bring on 2021 – let’s start the new year with purpose, optimism and good intentions.
Challenging as the past year was, it also gave us a chance to take stock and make the most of where
we were. Many of us took on a new hobby, for instance, my husband and I started a vegetable garden.
We were always keen gardeners but never grew our own vegetables besides a few herb plants. I have
to admit its so satisfying to see how the vegetables grew. We will continue with our vegetable garden
trying to live consciously and in gratitude.
Due to popular demand I’ve made my cookbooks available as Ebooks. You can now get
your copies which can be downloaded to be used with your mobile, laptop or tablet.
Click here to view my Ebook selection
Take a break and bake
Follow my latest video tutorials on Youtube
“A new year is like a blank book. It has 12 chapters and 365 pages. You are the author!
My wish for you is that this year, you write the most beautiful story possible of yourself.”
Anon
Salwaa’s Akhni Pre-Mix
Salwaa’s Pre-Mixed Akhni Cooking Sauce
Presenting my Akhni Cooking Sauce! After extensive research, trials and error I’ve perfected my cooking sauces. In my cooking sauce range you will find Akhni Pre-Mix, Curry Pre-Mix as well as our ever popular Butter Chicken Pre-Mix. Watch the full video tutorial above, for instructions on how to use my cooking sauce.
No more peeling, chopping, measuring we’ve done it all for you. This is a great way of trying new recipes without having buy lots of spices. Perfect for the beginner cook or even the more experience cook. Each recipe is usually about 20 – 60 minutes, depending if you use chicken, lamb, mutton or beef.
Akhni made with Salwaa’s Akni Pre-Mix and Fragrant Rice
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1 jar Salwaa’s Akhni Pre-Mix
4 cups fragrant rice
750g lamb, mutton or chicken pieces
3 potatoes
Fresh dhanya for garnish
Butter as needed
Method:
Soak 4 cups fragrant rice in boiling water to cover.
Empty the contents of one Salwaa’s Akhni Pre-Mix in a deep pot with one jar of water. (Use the jar, at the same time get all the contents out of the jar)
Stir and simmer for 5 minutes.
Add the clean chicken or meat pieces and stir well to combine. Cover & simmer for 15 to 35 minutes depending on the type of meat used. Add water if required. After the meat has cooked for 15-35 minutes add three medium potatoes, peeled and cut into quarters (optional)
Cook for 5 minutes. Rinse the soak rice until the water run clear and add into the pot. Cover with 2 cups hot water or enough to just cover the rice. Add 1 tsp salt, a handful of freshly chopped coriander/ dhanya and butter dotted on top of the water. Cook on high until the rice start boiling, turn the heat to its lowest setting. Steam until the rice is cooked and most of the water has evaporated. Turn the heat off, cover with foil and leave to rest for about 10 minutes.
Before serving stir gently with a fork to fluff / separate the rice. Serve with dhai, onion & tomato sambal or atchar.
All my spices and Ebooks are available on my website at www.capemalaycookingdelights.com
Carrot Cake
Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups cake or plain flour
2 tsps ground cinnamon
1 tsp baking powder
½ teaspoon bicarbonate of soda
1 cup soft brown sugar
4 large eggs
1 cup oil
Zest of 1 orange
Zest of 1 lemon
200g carrots, finely grated
150g walnuts, chopped (optional)
For The Cream Cheese Frosting
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese
Method:
• Pre-heat the oven to 170°C.
• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.
• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.
• Beat the eggs with the oil and citrus zests.
• Stir in the carrots and fold everything into the flour mixture.
• Fold in the walnuts if using. Spoon the mixture into the tin/s.
• Bake for 45 minutes or until a skewer comes out clean.
• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.
• Cool cake before frosting.
To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)
Slow Cooked Lamb Shanks
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!
Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock
Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.
Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.
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Chocolate Cupcakes
Salwaa’s Chocolate Cupcakes
Here’s an easy recipe for you to try out with your kids today.
Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
225g soft butter/margarine
1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour
1 tsp baking powder
½ cup cocoa powder
1/4 cup milk or as needed
Method:
Line 2 muffin / cupcake tins with cupcake cases.
Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.
Spoon the mixture into the paper cases. #capemalaycooking
Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.
Topping:
175 g butter, softened
350g icing sugar
3-4 Tbsp cocoa powder
To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.
When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.
Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.
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All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD
Tandoori Chicken
Salwaa’s Tandoori Chicken
Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
Tandoori Chicken
From My Kitchen To Yours – keeping our heritage alive.
Salwaa Smith – Cape Malay Cooking & Other Delights
4 chicken quarters, skinned
½ cup plain yoghurt, low-fat or full-fat
1 tsp garam masala
1 tsp fresh ginger
1 tsp crushed garlic
1 ½ tsp chilli powder
½ tsp borrie / turmeric
1 tsp koljana / coriander
1 Tbsp lemon juice
1 tsp salt
1 tsp paprika
1 Tbsp oil
Rinse and pat dry the chicken.
Make 2 deep slits in the chicken quarters, place in an oven proof dish.
In a bowl mix together the yoghurt and the rest of the ingredients.
Stir until well combined.
Spread the spice mixture over the chicken, cover and refrigerate for at least 3 hours.
Bake in a preheated oven at 240°C for 30 minutes or until the chicken are evenly browned on top and cooked through.
Serve with salads and flat bread.
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Spiced Fruit Loaf
Salwaa’s Spiced Fruit Loaf
A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish)
This absolutely delicious Spiced Fruit Loaf not only tastes amazing but the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.
Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Spiced Fruit Loaf Served With Pickled Fish
In a large mixing bowl add the following:
3/4 cup lukewarm milk
2 eggs
3 TBSP of soft butter
1/2 tsp salt
3 TBSP brown sugar
1 TBSP mixed spice
1/2 tsp ground nutmeg
1TBSP finely grated orange peel
1 TBSP finely grated lemon peel
1/2 cup currants
1/2 cup raisins
3 1/2 cups bread flour
1 packet yeast
Spiced Fruit Loaf
Method:
Mix together to form a dough.
Knead for about 10 minutes until dough is smooth and elastic.
Cover the bowl with plastic wrap and leave to rise until double in size.
When it is risen knock down lightly and decide into 10 equal balls.
Grease a large loaf tin with butter.
Put the balls of dough into the baking tin and leave to rise again for about 30 minutes.
Bake in a pre-heated oven at 200°C for about 20 – 25 minutes.
For the glaze
Boil together juice of one orange and 3 TBSP of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.
Enjoy!
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Spiced Fruit Loaf and Pickled Fish
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Tuna Breyani
Salwaa’s Tuna Breyani
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie
Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.
Meanwhile, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly.
Arrange the tuna with the masala on top of the rice on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.
Cover and steam to complete over low to medium heat for about 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.
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http://www.capemalaydelights.store
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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