April News

Posted on Leave a comment

Greetings Everyone

Trust you are all enjoying good health with the mercy of the Allmighty.

We are well into April, can you believe it? Seems like it was New Year the other day! Anyway, I thought I’d give you an update of all the new developments here at Cape Malay Cooking & Other Delights.

Thus far, the year has proved to be full of sadness, blessings and new adventures for me, Alhamdullilaah (all praise to the Almighty).

My dad, Mogamat Moosa Francis, passed away at the beginning of February after a long battle with Alzheimer’s. Six weeks later my sister in law, Baraneez, passed away at the very young of 44. May Allah (God) be pleased with them and elevate their status in paradise, ameen.

I’m now on my way to be qualified as a tour guide which will enable me to provide Cape Malay Cooking Adventures to tourists visiting our beautiful city. I’ll be providing the adventures from my home in Newfields. For more information please email me or complete the contact form below.

I’m also offering cooking classes to locals, please contact me for details.

IMG_2739
Cape Malay Cooking Lessons

My premix spices have been well received, we now have the ready made cooking sauce where you only add your meat, chicken, fish or vegetables. All the other ingredients have already been added. In addition we also have ready mix dried spices. Add 2 – 3 tablespoons of this mixture to make a delicious curry or akni. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children.

IMG_3604
Salwaa’s Cape Malay Spices

We will be opening a frozen division, Salwaa’s Cape Malay Delights. We are now taking orders for Ramadan. Please place your order by the 7th May 2017 to avoid disappointment. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children. Our price list is below.

IMG_2732
Frozen Savouries Price List

For all your birthday cakes, cupcakes, fancies, etc…

please contact Tohierah on 078 606 9655

IMG_3828   IMG_3985  IMG_3824

 

Last but not least! I’ve been appointed as Brand Ambassador to Akila Foods. I’ll be working closely with the Akila and Flava brand in future. If you would like to collaborate or work with me on any project please do get in touch.

Continue reading April News

Advertisements

Basic Cupcakes

Posted on 2 Comments

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.

 

This slideshow requires JavaScript.

© Cape Malay Cooking & Other Delights

Free Cakes For Kids

Posted on Leave a comment

Cakes For Kids – Free Birthday Cakes For Less Privileged Children

A Cape Malay Cooking & Other Delights Initiative – established in memory of our deceased parents. May Allah / God elevate their status in paradise, ameen.

Cakes For Kids - Free Birthday Cakes For Less Privileged Children
Cakes For Kids – Free Birthday Cakes For Less Privileged Children

I started this initiative (Cakes For Kids) after doing much research. I wanted to do something for the children in care homes, etc or whose parents simply can’t afford to give their child a birthday cake. I know from my own children and grandchildren even if you don’t have a party or a gift a simple cake makes a huge difference on their birthdays. Currently we cater for over 450 children and some adults from 16 institutes.

 

Our Recipients

We support all sorts of less privileged children and youth, they might be in orphanages, sheltered accommodation, safe houses, care homes, in low income housing with or without parent/s. We aim to raise these children’s self esteem and confidence with this seemingly simple gift on their special day. It may be just a cake, but the children we bake for know somebody took the time and effort to do something special just for them. The children realise they are important and in turn can have an impact on the world.

 

Get Involve

1 – You can contribute by donating a free birthday cake.

2 – Can’t bake? We accept cash donations which in turn is used to purchase birthday cakes from our home bakers          who sponsor cakes. As a result we donating a birthday cake and creating jobs. Two good deeds in one!

3 – Can’t bake or donate? We need volunteers to deliver the cakes.

 

DONATE HERE – accept donations via PayPal (international)  as well as PayFast (national)

Cakes For Kids – Free Birthday Cakes For Less Privileged Children is registered as a non profit organisation in England and Wales, Company Number 10351234

 

email: cakesforkids@capemalaycooking.me

Visit our website:

www.freecakesforkids-sa.org

Use our contact form:

 

This slideshow requires JavaScript.

https://capemalaycooking.me/cakes-for-kids/

 

With Kind Regards

Salwaa Smith

Peaches & Cream Sponge Cake

Posted on Leave a comment

Peaches & Cream Sponge Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
Use the summer fruit which is in abundance now in South Africa, to decorate your cakes and bakes.

Peaches & Cream Sponge Cake
Peaches & Cream Sponge Cake

Ingredients:
1 cup castor sugar
4 extra large eggs
1 cup sunflower oil
2 tsp vanilla essence
1 1/2 cups cake flour
1 cup self raising flour
2 tsp baking powder
1/2 cup milk
300 ml fresh cream, whipped
Fresh or canned fruit of choice to decorate
Melted chocolate, optional
Roasted dessicated coconut for the sides, optional
#capemalaycooking
Method:
Preheat oven to 180 degrees Celsius. Grease 2 x 20cm baking tin with butter and dust the baking tins with flour or line the tins with greaseproof paper.

Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Pour into prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with smooth apricot jam or lemon curd, chopped peaches and some of the whipped cream. Spread the remaining cream over the top and sides, decorate with fresh or canned fruit.
© Cape Malay Cooking & Other Delights

Click here for details of where to buy your Cape Malay & Other Delights Cookbook

Kolwyntjies

Posted on Leave a comment

Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith

Kolwyntjies (korrewyntjies, cupcakes)
Kolwyntjies (korrewyntjies, cupcakes)

Nowadays kolwyntjies are better known as cupcakes, kolwyntjies were baked for special occasion topped with a spread of icing and topped with hundreds and thousands or eaten plain.

Shukran / tramekasie / thank you Grandma Soraya for the recipe 😉

Click here for details of where to purchase my latest cookbook

 

Creating memories, today my granddaughters helped me baked kolwyntjies!

Maryam & Thanaa
May Allah bless them always, Ameen

Phototastic-2015-08-20-19-41-38

 

 

Makes 24

Ingredients:

100g softened butter

3 Tbsp cooking oil

1 cup sugar

3 large eggs

2 cups self-raising flour, sifted

1 tsp baking powder

3/4 cup warm milk

1 tsp vanilla essence

 

Method:

Using a large mixing bowl cream the butter, oil and sugar together. Mix in the eggs one at a time.

Fold in the self-raising flour, baking powder, milk and vanilla essence.

Pour the mixture into 24 cupcake cases or into 2 well-greased (grease with butter and dust with flour) muffin tins.

Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes.

Cool on a wire rack completely before decorating.

Kolwyntjies
Kolwyntjies

 

Frosting:

1 ¼ cup icing sugar

2 Tbsp butter

3 tsp hot water

Food colouring as desired

Mix all the ingredients together. Divide into small bowls and add the food colouring. Spread a spoonful over the cakes, sprinkle with hundreds and thousands and top with a sweet, chocolate or candy.

Kolwyntjies nowadays known as Cupcakes :)
Kolwyntjies nowadays known as Cupcakes 🙂

© Cape Malay Cooking & Other Delights

 

Salmon & Lemon Fried Rice

Posted on Leave a comment

Salmon

Salmon served with lemon fried rice & Salmon served on a bed of sweet potatoes, mashed

Salmon & Sweet Potato

Lemon Rice – Cape Malay Cooking & Other Delights – Salwaa SmithPacked with flavour, this zesty lemon rice is great accompanied with fish. Here I served it with Salmon fried in chilli butter


4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons
Gently roast and then coarsely powder the coriander seeds. Keep aside.

Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.

Add the lemon juice and mix well.

Add the rice, roasted coriander powder and mix thoroughly.

To Make Chilli Butter
125 g soft salted butter
1 tsp crushed dried red chillies
Mix together the butter and dried chillies in a small bowl. Transfer and wrap the butter in clingfilm, roll it into a log. Refrigerate for 30 minutes or until the butter is hard. Cut in slices and use as required. Left over chilli butter can be frozen for later use.

Lemon Rice
© Cape Malay Cooking

 

 

 

 

 

Eid Recipes

Posted on Leave a comment

Here follows a quick round-up of popular Eid dishes.

Click on the links for the recipes. Continue reading Eid Recipes

Fancies

Posted on 4 Comments

FANCIES

Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.:  Eid, Weddings, Doopmaals, etc…

This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.

Fancies
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
5 ml vanilla essence
2 1/2 cups cake flour
3 teaspoons baking powder
1/2 cup milk

For the coating:
3 tablespoons smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work

Method:

  • Preheat oven to 180C.
  • Grease a 30x20cm baking tin with butter or oil.
  • Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
  • Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
  • Add vanilla essence.
  • Add flour and baking powder and mix well.
  • Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
  • Pour into prepared tin.
  • I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
  • Bake for 25 minutes.
  • To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
  • Allow to cool slightly, turn out into a cooling rack to cool down completely.
  • Remove greaseproof paper.
  • Cut the cake into squares.

To complete the cakes:

  • Mix the jam and hot water together until the jam has dissolved.

 

  • Put the coconut into a little bowl.

 

  • Lightly dip the cakes one at a time into the jam water, do not drench.
Dip the cakes in the jam mixture
Dip the cakes in the jam mixture
  • Roll the cakes in the coconut to cover completely.

Roll the cakes in the coconut

  • Using a piping bag , pipe a border or cover the top of the cakes with whipped cream. 

How To 5

How to 4

How To 3

 

  • Decorate with fresh or drained canned fruit.
Completed Fancies
Completed Fancies

How To Make Fancies Step-by-Step Tutorial

 

images (1)

EASY RING DOUGHNUTS

Posted on 3 Comments

This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.

RING DOUGHNUTS

Makes +/- 30

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon 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

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

ROCKY ROAD BROWNIES

Posted on Leave a comment

This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream.

ROCKY ROAD BROWNIE BARS
Makes about 2

Ingredients
2 cups of chocolate chips
1 1/4 cups of  cake flour
2 tablespoons of cocoa powder
1 ½ teapoon of baking powder
¾ cup of sugar
1 1/4 cup of soft brown sugar
6 tablespoon of unsalted butter, at room temperature
1 teaspoon of vanilla essence
2 eggs
2 cups of mini marshmallows
1 ½ cups of walnuts, coarsely chopped

Method:
Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper.

Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside.

In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth.

Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky.

Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt.

Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour.
Let them cool for about 30 minutes and cut into bars.

CHICK PEA RICE

Posted on Leave a comment

CHICK PEA RICE

Having canned chick peas on hand is quite useful for a quick and easy meal. When using canned chick peas, you don’t even have to cook for long. To make rice using chick peas doesn’t take much time at all. I like to add chopped pieces of boneless chicken for a filing meal for the kids. I don’t use much chili powder but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spice it up.

Chick Pea Rice

Ingredients:
2 cups of cooked rice

1 tin of canned chick peas

1  onion, chopped

1 tomato, chopped

2 sticks cinnamon

3 cardamom pods

Salt to taste

½  teaspoon ginger and garlic paste

½ teaspoon chili powder

Pinch of turmeric

½ teaspoon garam masala

½ teaspoon jeera powder

2 teaspoons oil

Small pieces of boneless chicken

Chopped dhanya leaves for garnish

Method:

  • Heat oil in a saucepan.
  • Add onions and sauté till translucent.
  • Add stick cinnamon and cardamoms.
  • Add the chicken now if using.
  • Stir and cook approximately 10 minutes or until chicken are cooked.
  • Then add the ginger garlic paste and sauté for 30 sec before adding the tomatoes.
  • Add the chick peas and some salt.
  • Cover and cook for about 5 minutes till the chick peas are cooked.
  • Add the turmeric, chili powder and garam masala and sauté for another couple of minutes.
  • Add in the cooked rice and mix it up well the cooked chick peas.
  • Garnish with chopped coriander leaves.
  • Serve warm.

 

RING DOUGHNUTS

Posted on Leave a comment

Ingredients:

4 x 250ml cake flour

3/4 cup sugar

2 eggs

Pinch salt

1 dessertspoon butter

1/4 cup oil

2 dessertspoons vanilla essence

2 dessertspoons almond essence

Approx 175ml milk

1 packet instant yeast

750ml oil for frying

Method:

Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.

Combine dry ingredients in a large bowl.

Add the liquid mixture and mix to combine well to soft dough.

Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.

Heat the oil in a large saucepan.

Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.

Fry each side until browned.

Drain on absorbent paper.

Sugar syrup

500ml water

250ml sugar

Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.

Dip each ring doughnut in sugar syrup.

Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.

SPRINKLED WITH DESICCATED COCONUT

DATE TRUFFLES

Posted on 1 Comment

DATE TRUFFELS

Ingredients:

250g dates (pitted)

1 packet Tennis or Marie biscuits

110g butter or margarine

2.5ml vanilla essence

90ml sugar

1 egg, beaten

Desiccated coconut

METHOD:

Chop the dates ensuring no pits remain.

Crush the biscuits.

Combine the dates, butter, vanilla essence and sugar in a small pot.

Cook over low heat until well mixed and soft.

Allow to cool slightly, add the beaten egg and crushed biscuits and mix well.

Shape into small balls by hand and roll in the coconut.

Store in the fridge.

ROCKY ROAD BROWNIES

Posted on 1 Comment

This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream.

ROCKY ROAD BROWNIE BARS
Makes about 2

Ingredients
2 cups of chocolate chips
1 1/4 cups of  cake flour
2 tablespoons of cocoa powder
1 ½ teapoon of baking powder
¾ cup of sugar
1 1/4 cup of soft brown sugar
6 tablespoon of unsalted butter, at room temperature
1 teaspoon of vanilla essence
2 eggs
2 cups of mini marshmallows
1 ½ cups of walnuts, coarsely chopped

Method:
Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper.

Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside.

In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth.

Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky.

Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt.

Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour.
Let them cool for about 30 minutes and cut into bars.

EASY RING DOUGHNUTS

Posted on Leave a comment

This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.

RING DOUGHNUTS

Makes +/- 30

 

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon 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

 

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

 

 

EBOOKS

Posted on 4 Comments

Cape Malay Cooking & Other Delights: EBOOKS
Was R32 NOW R25 each (saving R7 until end of February)

Ramadan Recipes
&
Summer Sizzlers

60 pages packed with your favourite recipes in each book

To purchase the ebooks please email me @:
capemalaycookingthree@yahoo.com

BANANA LOAF

Posted on Leave a comment

Banana Loaf

 

Ingredients:

125g butter

Extra butter for greasing the tins

1 cup sugar

3 eggs

1 cup milk

1 teaspoon bicarbonate of soda

500g selfraising flour

4 bananas, mashed

 

Method:

Preheat oven to 180C. Grease 1 large loaf tin or 2 small loaf tins with the extra butter.

In a mixing bowl cream together butter, sugar and eggs.

Mix in mashed bananas. Add flour, bicarb and milk and mix to a thick batter. Pour into the prepared tins. Bake in preheated oven for 30 – 40 minutes. To test if the cake is done insert a skewer in the middle of the cake, if it comes out dry the cake is done.

BANANA LOAF