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.

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⤵️

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

Posted in Apricot Cheesecake, Desserts

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.

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

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.

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

Posted in Salad, Tuna Salad

1 Comment

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.

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

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

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

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.

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

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

Salwaa’s Black Eyed Beans Curry
(Swartbek Boontjies)

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Black eyed beans curry was a firm favourite in our home whilst I was growing up. My mother always served black eyed beans curry with homemade flaky roti, onion and tomato sambal or mix veg atchar. My parents loved serving orange slices with our meals too.

Black eyed beans are a complex carb which takes longer to digest, and keep you full for longer. Black eyed beans are very versatile, and can be eaten as a soup, curry, added to chilli on carne, or added to salad. So do incorporate them in your diet.

This curry needs very basic ingredients, which I always keep in my food cupboard. The only preparation needed is soaking the black eyed beans at least 4 hours ahead of cooking.

Ingredients:
2 cups uncooked black eyed beans
600g mutton pieces
2 tbsp cooking oil
1 onion, finely chopped
1 tomato, finely chopped
2 green chillies chopped (optional)
3 cloves garlic, grated
1 piece ginger, grated (approximately10cm piece)
2 tsp cumin / jeera powder
1 tsp coriander / koljana powder
1 tsp chilli powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 tsp salt (according to your taste)
3 cardamom pods
1 stick cinnamon

Method:

Soak the beans for at least 4 hours or overnight.

If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.

After soaking give the beans a quick cook, drain and set aside.

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.

Add the meat. Cook 10 minutes.

Add water as needed.

Add the whole spices, powdered spices chillies and tomato.

Cook until the meat are semi soft, approximately 30 minutes depending on the type of meat you are using.

Add the beans, simmer over medium to low heat, until the beans are soft and the meat and sauce are combined, about a further 45 – 60 minutes.

It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.

Garnish with fresh chopped coriander before serving.

Best serve with boiled white rice or roti, atchars and or sambals.

Cook’s Tip:

Substitute mutton with beef pieces or lamb pieces

Use 2 can two cans of black eyed beans instead of the dry beans. Drain the liquid in the can. Shorten the cooking time by 30 minutes.

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

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

Follow my tutorial to make the perfect flaky rotis ⬆️

Posted in Black Eyed Beans Curry, Budget Meals, Curry

Tags: Budget Meal, cape malay cooking, Cape Malay Cooking & Other Delights, Salwaa's Cape Malay Cooking, Sugar Bean Curry

Sausage & Baked Beans Curry

Nov 6

This month I thought I’d share with you a couple of my budget friendly meals which featured tin beans as one of the main ingredients.

These are very quick, easy and economical but yet very delicious dishes and can easily be doubled or even tripled for a large group of people.

Baked beans don’t just taste great, but are nutritious too; naturally high in fibre, high in protein and low in fat, as well as contributing to 1 of your 5 a day.

Sausage & Baked Beans Curry

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Serves 6

Ingredients:

2 tins baked beans

500g sausage cut in small pieces

2 tbsp cooking oil

1 large onion, chopped

2 green chillies, deseeded and chopped

3 cloves garlic, grated

1 piece ginger, grated (10cm)

1 tsp jeera / cumin powder

1 tsp coriander / koljander powder

1 tsp turmeric / borrie

2 tsp leaf masala / roasted masala

1 tsp salt, optional

1/2 – 1 tsp chilli powder

3 large potatoes, peeled and cut into quarters

Method:

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 5 minutes over medium heat.

Add the potatoes, spices, chillies and cook for about 10 minutes.or until the potatoes are semi soft. Add water as needed to prevent the potatoes from sticking.

Add sausage pieces and cook for a further 5 minutes then add baked beans. Simmer for 10 minutes until the beans are fully warmed and the sausages are cooked and the potatoes are soft.

Enjoy!

Best serve with boiled white rice or roti, atchars and or sambals. Delicious with white buttered bread too.

Cook’s note: adding salt is optional as the baked beans as well as sausage contains salt.

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

Posted in Budget Meals, Sausage & Baked Beans Curry

1 Comment

Tags: Budget Meals, Cape Malay Cooking and Other Delights, Cape Malay Recipes, Homemade, Salwaa’s Cape Malay Kitchen

Crispy Fish Batter

Nov 1

Salwaa’s Crispy Fish Batter

Fish and chips taste so much better when you make it yourself from scratch and if you follow my recipe below you’ll get perfectly fried fish every time! You can use my recipe for snoek, hake, cod or even prawn. You can also follow my youtube video, link below, for easy reference.

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

You can use any fish of choice like snoek, hake, cod etc. I prefer using cod cut into small pieces.

For the batter:
1 cup plain flour
1/2 tsp baking powder
2 TBSP brown vinegar
1/2 tsp black pepper / cayenne
1/2 tsp chilli powder (optional)
1/2 cup soda water or more

Mix together into a batter, the mixture should not be runny.

Season fish lightly with salt and dust slightly with extra flour.

Dip the fish, both sides into the batter, you can repeat the dipping for a thicker batter and shallow / deep fry for a few minutes aside until light brown and crispy. Remove the fried fish gently from the oil and drain on paper towel.

Serve with chips, tartar sauce, lemon atchar, pickled onions or a squeeze of lemon juice. Alternative sprinkle the fish liberally with brown vinegar and salt.

You’ll find my tartar recipe below.

Salwaa’s Homemade Tartar Sauce

1 cup mayonnaise

1 pickled gherkin finely chopped

1 tsp finely chopped fresh parsley

2 Tbsp lemon juice

Mix all the ingredients in a bowl and serve with any fish, prawns, calamari etc…

Enjoy!

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 ⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Online Shop: https://capemalaycookingdelights.com/merchandise/

Posted in Deep Fried Fish, Seafood

Tags: cape malay cooking, Cape Malay Cooking & Other Delights, Deep Fried Fish, Fish, Fish and Chips, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

Baked Beans Salads

Oct 21

Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)

I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.

My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!

Recipe One:

Salwaa’s BBQ Baked Beans

Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)

Mix well and simmer for 10 minutes on medium heat.

BBQ baked beans served with traditional braai

Recipe Two:

Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.

Ingredients:

1 tin (410g) baked beans

1 Tbsp oil

1 small onion, peeled and finely chopped

1/2 green pepper, finely chopped

2 cloves garlic, grated

1 – 2 green chillies, finely chopped

1 tsp roasted masala / leaf masala

½ tsp turmeric / borrie

3 Tbsp chutney (Mrs Balls or similar)

1 Tbsp vinegar

1 tsp sugar (optional)

#capemalaycooking

Method:

Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.

Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.

Variation: Use smooth apricot jam instead of the chutney.

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⤵️

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking