Paella
Salwaa’s Paella
Salwaa Smith – Cape Malay Cooking & Other delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1kg seafood mix
2 chicken fillets, cubed
3 large onions, finely sliced
Oil for frying
3 cups uncooked white / basmati rice
Salt and Tabasco sauce to taste
Few strands of saffron
Fresh chopped parsley for garnishing (optional)
Shelled mussels for garnishing
Marinade
3 Tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
3 tsp Paella spice
Salt to taste
1 tsp Tabasco sauce
Juice of 1 lemon
#capemalaycooking
Method:
Put saffron strands in a cup of boiling water.
Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour.
Stir fry cubes chicken until cooked in little olive oil and set aside.
Meanwhile, fry onions in hot oil until golden brown. Remove onions from pan and set aside.
Transfer seafood and marinade to frying pan, stir fry for 5 minutes.
Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse using a colander.
Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce.
Lastly pour the saffron water over the rice.
Garnish with a few shelled mussels. Steam, covered, over medium heat for 20 minutes.
Fish Frikadel (Fish Cakes)
Fish Frikadel (Fish Cakes)
Come rain or sunshine fish frikadel served with dhal and or ‘gesmoorde’ tomato is our favourite meal on a Monday in our household. ‘Gesmoorde’ tomato is made similarly to marinara sauce.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Fish Cakes
Fish Frikadel
Ingredients:
500g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
1/2 teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 & 1/2 teaspoons leaf masala (curry powder)
1/2 teaspoon borrie/tumeric
1 tablespoon lemon juice
Salt to taste
Handful chopped parsley
1 medium egg
Cooking oil for shallow frying
Method:
Boil hake in enough water to cover for 5 – 10 minutes. Drain well and flake. If you using tin tuna, drain well before using.
Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes until all the spices are combined. Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes. Shallow fry in medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking
Fish Frikadel / Cakes
Dhal Curry
2 cups of dhal washed and drain
Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 – 30 minutes
Add water as needed
Meanwhile braise one large onion in a separate pan in;
1 Tbsp oil
1 Tbsp butter
Add
2-3 chillies
1/2 tsp mustard seeds
1 large tomato chopped in small pieces
Braise for about 5 – 7 minutes
When Dhal is soft and ready stir onion mixture into dhal.
Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking
Gesmoorde Tomato (Marinada)
Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking
Double Chocolate Muffins
Salwaa’s Double Chocolate Muffins
From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12
Double Chocolate Muffins
Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk
Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Chocolate Muffins
Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.
Makes 12
Best eaten on the same day.
The recipe can easily be doubled.
Chocolate Muffins
eBook
Greetings Everyone
Welcome to all my new readers at http://www.capemalaycookingdelights.com
I hope you like what you see here and will take some time out to try some of my recipe.
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 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 and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycookingdelights.com
I’ll be launching my second cookbook in the next couple of months, God willing. I’ll keep you updated about the eminent release date.
In addition I’ll be offering cooking lessons / classes. For further information, please email enquiries@capemalaycookingdelights.com
Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.
Download your copy of my eBook here ⤵️
https://capemalaycookingdelights.com/wp-content/uploads/2016/05/winter-warmers-with-cape-malay-cooking.pdf
Winter Warmers with Cape Malay Cooking
Mint Lamb Chops
Mint Lamb Chops
Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
Serves 6
12 lamb chops, trimmed
3 red chillies, seeds removed and finely chopped
4 garlic cloves, crushed
Juice and zest of 1 lemon
1 pack (20g) of fresh mint, finely chopped
2 tbsp olive oil
For the mint sauce:
250g plain smooth yoghurt (2x175g tubs)
Small pack mint, finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
For the salad:
1 packet baby leaf salad mix
½ red onion J
uice of half a lemon
Seasoning as required
Method:
To make the mint sauce:
Place the yoghurt in a bowl, add the chopped mint, lemon juice.
Season with salt and pepper, mix well to combine.
Sprinkle with the lemon zest and set aside.
To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.
Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.
For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.
Serve with the mint yoghurt and salad.
To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.
No Bake Cheesecake
Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.
Ingredients:
1 packet strawberry or raspberry jelly (or jelly of choice)
Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.
Filling:
3 tsp gelatine
¼ cup cold water
2 x 250g cream cheese
250ml fresh cream
3 Tbsp castor sugar
Juice and rind of 1 small lemon
#capemalaycooking
Method:
Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.
Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.
Biscuit:
¾ packet tennis or marie biscuit (tea or nice biscuits will also work)
100g butter, melted
Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.
Refrigerate further until the cheesecake has set completely. Inver the cheesecake onto a serving dish. Biscuit layer at the bottom, jelly on top.
Garnish with fresh fruit in season. If possible use similar shades of fruit as the jelly you used.
Cook’s note:
You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.
In this version I’ve used greengage jelly.
You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.
Shop online at www.capemalaydelights.store
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
South African Blog Awards 2016
Greetings Everyone
Cape Malay Cooking & Other Delights has entered for the category “Best Food Blog”
Please register your vote for Cape Malay Cooking & Other Delights by entering your email address, the link is provided below.
Alternatively click on the red 2016 SA Blog Awards logo on my homepage at http://www.capemalaycooking.me and follow the instructions. It wont take a minute of your time. 😊
Please show your support for your favourite recipe sharing page. you to everyone.
http://website.sablogawards.com/2016/vote/voteforme/547
Thank you for your continued support. 👌
Basic Cupcakes
Basic Cupcakes
Here is my basic recipe for quick and easy cupcakes. These easy cupcakes are so simple to make. Decorate with a swirl of delicious buttercream frosting, whipped fresh cream topped with fruit, ganache or plain icing sugar.
From My Kitchen To Yours – keeping our heritage alive
Ingredients:
250g soft butter
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Method:
Quick and easy, no fuss cupcakes.
Preheat the oven to 170° Celsius. Line 2 muffin trays with 24 cupcake cases. Add all the ingredients in a large mixing bowl. Using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases. Bake the cupcakes in the preheated oven, for approximately 15 minutes or until well risen, light brown and firm to the touch. Transfer to a wire rack to cool completely before decorating according to your taste.
© Cape Malay Cooking & Other Delights
Free eBook
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!
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
Ring Doughnuts
Quick and easy ring doughnuts.
From My Kitchen To Yours – keeping our heritage alive!
Ring Doughnuts
Ingredients:
500g self-raising flour
3 large eggs
¾ cup sugar
70g butter/margarine
1 tsp vanilla essence
½ tsp baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip:
To make the glaze:
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Or
Spread the doughnuts with chocolate spread
#capemalaycooking
To make homemade buttermilk:
Pour 1 cup of milk into a bowl.
Stir in 2 tablespoons of lemon juice OR white vinegar into the bowl with the milk. Stir to combine. Leave for 10 minutes.
Use in place of buttermilk in the recipe as it calls for.
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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