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Budget Recipes Series – Part Two
Welcome to part two of our new budget recipes series.
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands. Please feel free to add you suggestions.
Here’s my suggested menu for the coming week.
Monday
Traditionally we eat fish on a Monday after Sunday’s feast. All the family would normally gather at their parents house on a Sunday and have a big lunch together. I remember growing up and even after I got married, our married siblings would all come to my parents and mother in laws house with their pots of food and we would all eat together. Sundays were family days, the one day of the week when everyone was off from work and relaxing.
For this week’s menu I’ve chosen a fish curry with rice. You can use any firm flesh fish to make this delicious meal. Here’s my recipe.
Fried Fish Curry (Curry with a difference)
Salwaa Smith – Cape Malay Cooking & Other Delights
500g firm fish of choice
Season the fish with salt. Rub a small amount of turmeric onto the fish. Squeeze the juice of half a lemon over the fish slice. Put aside for at least 30 minutes.
Shallow fry the fish 3 minutes aside. Remove the fish from pan. Keep warm.
Braise 2 medium onions in vegetable oil
Add: ½ teaspoon mustard seeds;
½ teaspoon whole cumin
Cook for at least 5 minutes
Add 2 – 3 chopped ripe tomatoes or ½ tin of chopped tomato
Cook for a further 10 minutes on medium heat, stirring often, until the oil separated from the onion mixture
Add little water as needed.
Now add 1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon roasted / leaf masala
1 teaspoon fish masala
½ teaspoon turmeric
1½ teaspoon ground coriander
Cook for a further 5 minutes or until sauce has thickened.
Now add the fried fish and cook for a further 5 minutes. Do not stir the pot but gently shake contents to mix well.
Garnish with fresh chopped coriander. Serve with rice or hot water roti.
Tuesday
Salwaa’s Chicken Fried Rice
This dish is ideal to make using left over rice, chicken and mix vegetables
Salwaa Smith – Cape Malay Cooking & Other Delights
Cut 1 chicken fillet or 2 deboned thigh pieces into small cubes. Season the chicken with BBQ / Braai spice of your choice. Heat 2 tablespoons of oil in a wok or pot. Stir fry the cubes chicken for 10 minutes. Remove the chicken into a plate, set aside and keep the chicken warm.
Then you’ll cook 1½ – 2 cups of Thai / fragrant white rice as per packet instructions. Add 1 cup of frozen mix vegetables to the rice and mix together. Set aside.
Sauté a medium onion, finely chopped in 2 tablespoons oil. I use the same wok or the pot i used for frying the chicken .
Add: 1 teaspoon finely chopped or grated garlic;
1 teaspoon finely chopped or grated ginger;
1 green chilli finely chopped;
2 -3 chopped spring onions;
1 tablespoon soya sauce, optional;
1 teaspoon salt;
¼ teaspoon black pepper
Add fried chicken pieces and mix together
Push to one side of wok / pan
Whisk 2 large eggs and fry on the empty side of the wok / pan. Break the scrambled eggs into pieces.
Add rice and stir fry by mixing everything together in wok for a further 5 minutes.
Wednesday
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 6.
Shepherd’s pie” is made from lamb (hence “shepherd”), while “cottage pie” is made with beef.
Cottage Pie, Oond Frikkadel
Ingredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 medium tomato
½ bunch fresh dhanya, chopped
½ teaspoon ground nutmeg
5 cloves garlic, grated
1 slice bread soaked in water (preferably day or two old)
1 large egg
salt & pepper to taste
Method:
Wash and drain minced meat well
Soak bread in water and squeeze excess water out
Chop onion, pepper, tomato, dhanya finely
Add all the ingredients in a mixing bowl and mix thoroughly using your hands
Transfer the mixture into an oven proof dish
Bake in a preheated oven for 30-40 minutes at 180 degrees C
Top with mashed potatoes and sprinkle with grated nutmeg
Grill in the oven until top is slightly browned
Serve with yellow rice, steamed vegetables or fresh salad
Thursday
Salwaa’s Chicken & Green Beans Stew
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 tablespoons vegetable oil
1 small chicken cut into pieces
1 large onion, chopped
1½ teaspoon salt
2 – 3 green chillies, chopped
5 cloves
2 cloves garlic, minced
1kg green beans, sliced diagonally
3 large potatoes, quartered
1 tablespoon sugar, optional
Method:
Clean and cut the chicken. Heat the oil in a large pot and braise the onions until deep golden brown.
Add the chicken pieces, garlic and spices. Brown the chicken for 5 minutes adding water as necessary.
Add the green beans as well as the potatoes and cook until the potatoes are soft and tender adding water for thinner gravy. Serve with boiled rice and atchar. Serves 6
Always braise meat / chicken until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.
Friday
Sugar Bean Curry
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 packet (500g) sugar beans
500g lamb / mutton pieces, excess fat trimmed, washed and drained
2 tbsp cooking oil
1 large onion, chopped
1 medium tomato, chopped
2 green chillies, deseeded and chopped
5 cloves garlic, grated
1 piece ginger, grated (10cm)
1½ teaspoon jeera / cumin powder
1 teaspoon coriander / koljander powder
1½ teaspoons turmeric / borrie
2 teaspoons leaf masala / roasted masala
1 – 2 teaspoon salt (according to your taste)
3 cardamoms
1 stick cinnamon
1 teaspoon chilli powder (optional)
Method:
Soak the sugar beans in water to cover, overnight.
Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
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 trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. 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.
Best serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans.
Saturday
Salwaa’s Braised Sausages / Gesmoorde Sosys
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Braised 2 large finely chopped onions in vegetable oil.
Add 2 cloves of crushed garlic
1-2 chopped chillies
Add few potatoes quartered – this will speed up the cooking process and will give potatoes a nice dark colour.
Add one teaspoon salt and half teaspoon black pepper or to taste
Add little water at a time.
When potatoes halfway done add cut up sausages, about 400 gram and cook for about 5 minutes
Add pieces of butternut / mushrooms
Adding water to whatever consistency you like it.
When butternut / mushrooms are done. Shake pot slightly do not stir.
Serve with rice or fresh bread and atchar or blatjang.
Sunday
Salwaa’s Simple Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 chicken cut into small pieces
1 teaspoon salt
1 teaspoon whole pepper corns
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons roasted masala or leaf masala
1 teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon whole fennel seeds
2 teaspoons garam masala
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
5 cardamom pods
5 allspice / pimento
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
½ cup of fresh mint leaves
½ cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about one tablespoon aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better preferably overnight
1 cup of cooked brown lentils (optional)
3 – 4, potatoes, cut into quarters and deep fried
4 cups of long grain or basmati rice
Cover the 4 cups of rice with boiled water.
Add 1 tsp of salt and tablesppon of oil, stir well and keep in boiling water for 30 minutes.
After chicken is well marinated in pot, put stove on high.
Add potatoes then lentils if you’re 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.
Dish from the bottom upwards.
Sunday Dessert
Here’s a refreshing dessert for Sunday afternoon. Use any fresh seasonal fruit and get the kids to help you chop the fruit!
Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.
From My Kitchen To Yours – keeping our heritage alive since 2011!
I used the following fruit:
½ pineapple
½ pawpaw
½ mango
2 pears
1 cup of mixed green and black grapes
2 kiwi fruits
3 apricots
2 peaches
1 banana
2 satsumas
½ lemon
½ cup orange juice
½ cup pineapple juice
2 tablespoons honey (optional)
Method:
Prepare the fruit with a small knife, preferably a serrated knife
Peel the fruit, I left the skin on of the peaches
Carefully remove any pips or stones
Half the grapes
Cut all the fruit into even cubes
Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first
Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration
Pour the orange and pineapple juices over the fruit
Drizzle the honey over the fruit
Gently mix all the fruit together, cover with a plate of plastic wrap
Refrigerate for at least 30 minutes, or longer, before serving
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Budget Recipes Series – Part One
Welcome to our new series, Budget Recipes Series
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands.
Here’s my suggested menu for the week.
Monday
Fish frikkadel with gesmoorde tomato and rice.
Ingredients:
500g hake fillets or 3 tins of tuna / tin mackerel / pilchards
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
¼ teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1¼ teaspoons leaf masala / chilli powder
¼ 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.
Soak the bread in water for 10 minutes then squeeze out all the water. Meanwhile, to the oil in a saucepan add the chopped onion.
Braise until golden brown. Add tomato, garlic and spices, cook for 5minutes 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 hot oil until brown for about 5 minutes on each side. Serve with white rice and gesmoorde tomato.
Gesmoorde Tomato
Sauté a large peeled and chopped onion in a tbsp of oil.
Add 2 finely chopped cloves of garlic
Green chillies to taste
A small chopped green pepper optional
Salt to taste
1/4 tsp dried mix herbs
3 large red tomatoes.
You may use tin of chopped tomatoes instead of the fresh tomatoes.
Add 1 – 2 tablespoons of sugar, optional. The sugar will neutralise the acidity of the tomatoes.
Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft about
10-15 minutes. Serve warm with the fish frikkadel and rice.
Tuesday
For Tuesday I chose dhal with eggs and rice.
Tarka Dhal
1 cup red lentils (dhal)
1 teaspoon grated ginger
1 teaspoon crushed garlic
½ teaspoon turmeric
2 green chilies, chopped
1½ teastpoon salt
For the tarka
2 tablespoon cooking oil
1 medium onion, chopped
¼ teaspoon mustard seeds
¼ teaspoon onion seeds / powder
½ teaspoon chilli powder
1 medium tomato, choppedFor the garnish
1 tablespoon chopped fresh dhanya
1 green chilli, chopped
1 tablespoon chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm. Whilst the dhal is cooking boil 4 – 6 eggs. Cool down and peel.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Gently add the peeled hard boiled eggs. You can slice it in half at this stage or leave it whole if preferred. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve with boiled rice, roti, vetkoek and atchar or sambals.
Wednesday
Mince Pasta Bake
250 gram of pasta of choice cooked as per packet instructions. Drain and put in oven proof dish.
Sauté 1 medium chopped onion in a a little olive oil. Add 1 tsp of fresh minced garlic, 1 tin of chopped tomatoes with salt an pepper to taste and a tsp of dried mix herbs. Cook for about 10 minutes. Mix with pasta.
Brown 400g steak mince in another pan until dry and mix with pasta and tomato mix.
For the sauce
2 tablespoon butter
3 tablespoon cake flour
2 cups of milk
3/4 cup of grated cheddar cheese (optional)
Method:
To make the sauce, melt the butter in a saucepan on a low heat. Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste. Slowly pour the milk in, stirring all the time. Bring to the boil, stirring with a whisk, until thickened. Season with pepper & salt to taste and stir well. Add cheese and stir. Pour into baking tray with all other ingredients.
I topped it with more grated cheese and sliced mozzarella for a more cheesy taste.
Bake in preheated oven at 180’C for about 15 minutes.
Thursday
Cauliflower with rice
Stew or bredie as it is known in South Africa usually consists of mutton / lamb pieces / beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
600g mutton / lamb pieces / beef pieces
1 large cauliflower (or 2 small ones)
2 stick cinnamons
1-2 green chillies
1 teaspoon salt
1 tablespoon sugar (optional)
Water as needed
Method:
Heat oil in a large saucepan and braise onion until golden brown, 5-10. Add meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough water; simmer until meat is nearly tender about 30 – 40 minutes depending the cut of meat you use. Add cauliflower florets and simmer until almost soft. Add potatoes and cook for about 15 minutes. Add sugar, stirring gently to dissolve. Serve with boiled rice and atchars.
Friday
Ingredients:
Serves 4 – 6
2 cups basmati rice
500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 tablespoons leaf or roasted masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 teaspoons salt
2 cups frozen mix vegetables
2 large potatoes, quartered (optional)
50g butter
1/4 cup water
Method:
Cook the basmati rise in enough water to cover until nearly tender. Rinse and drain in a colander. Wash and drain minced meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes, adding water to prevent it from sticking and burning. Add mince to sauce, stirring to prevent lumps forming. Cook covered for 10 minutes, then add tomato and potatoes if using and cook until almost tender, about 15 minutes. Add the frozen veg and cook a further 10 minutes. Layer a third of the rice in a casserole dish top with a third of the mince. Add a second and third layer of rice and mince ending with a layer of rice. (So in effect you will have 3 layers). Dot with butter and water. Cover and microwave for 10 – 15 minutes to finish cooking the breyani. Garnish with chopped dhanya leaves. Serve with atchars or sambals.
Saturday
Homemade Pizza
Makes 1 large Pizza
2 cups self raising flour
1 cup low fat plain yoghurt
In a bowl mix the 2 ingredients until a dough forms. Cover and allow the dough to rest for 10 minutes.
Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray and top with fillings of your choice. Bake for about 20 minutes at 190 degrees.
Suggested Toppings:
To start off all pizzas:
• Tomato puree or tomato ketchup
• Dried mixed herbs, oregano or fresh chopped basil
Spread tomato puree or tomato ketchup over the pizza bases, sprinkle with the herbs.
Top with grated cheese and get your children to decorate with whatever toppings you have in the fridge.
Bake in a preheated 200 C for 15 to 20 minutes if using a scone or dough base, until golden brown.
Topping ideas:
• grated cheese (cheddar, mozzarella)
• olives
• chopped onion
• chopped peppers
• chopped tomatoes
• broccoli florets
• sliced courgettes
• sliced mushrooms
• tinned sweetcorn
• roasted vegetables
• chopped pineapple
• tuna
• cooked chicken
• pepperoni, salami
Sunday
Very easy and simple to make but absolutely delicious
1kg chicken pieces seasoned with 1 – 2 teaspoons salt and lots of black pepper
In a hot deep pot add half cup tablespoons oil, your pot needs to be very hot before adding the oil. Use a heavy based pot for best results.
Fry chicken one layer at a time for 5 minutes each side, don’t worry if it is little dark, when done it will be a nice deep golden colour. Remove, set aside and fry the rest of the chicken. After all the chicken has fried you may add potatoes. Brown the potatoes on all sides, remove.
Add the chicken and potatoes back to the pot with little water as needed.
Cover pot with lid turn the heat to medium – low heat and let it simmer for another 20 minutes. Try not to stir the pot, shake the pot gently from time to time, add little bit of water to prevent the chicken and potatoes from sticking.
Serve with gesmoorde rys / braised rice and deep fried potatoes, if you not adding potatoes in the pot, and / or lots seasonal vegetables of choice.
Sunday Dessert
Here’s a delicious treat for the weekend.
Chocolate meets coffee – the perfect combination for this delectable chocolate cake variation.
Salwaa’s Cappuccino Bars
Ingredients:
225g softened butter
1 cup sugar
4 large eggs
1 ¾ cup self-raising flour
1 tsp cocoa powder
1 teaspoon baking powder
3 tablespoon instant coffee dissolved in 3 tbsp hot water
Topping:
1/2 cup double cream
200g white chocolate
1 teaspoon butter
Method:
Preheat your oven at 180°C
Cream the butter and sugar together in a bowl till light and fluffy using electric beater. Then add the eggs and mix till all combined, sift the flour, baking powder, cocoa powder and mix till the cake mixture is smooth.
Lastly mix the coffee mixture well into the cake mixture. Grease and line baking paper in a 28 x 18cm baking tin and pour your cake mixture evenly in your prepared baking tin.
Bake for the cake for 30 minutes or till the cake has risen and firm to touch.
Allow the cake to cool in the tin for 10 minutes once baked and then turn onto a cooling rack to cool completely.
Prepare the topping on the stove in a small sauce pan by adding all the topping ingredients on a low heat, ensuring the mixture does not boil or burn. When the chocolate starts to melt turn the heat off and mix till it’s all combined and silky smooth. Allow the topping to cool and then spread over your cooled cake.
Slice into 18-20 bars depending on your desirable serving size.
Enjoy!
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Spicy Toasts
Spicy Toasts
Salwaa Smith – Cape Malay Cooking & Other Delights
Here’s a delicious and easy spicy toast recipe for breakfast. Spicy toast is an interesting easy recipe made with just a few ingredients. This simple and easy-to-make toast recipe would be loved by adults and kids alike. Packed with the goodness of milk, cheese and eggs, this is an ideal breakfast to kick-start your day.
Serves 4
Ingredients:
6 large eggs
1 cup milk
2 green chillies, finely chopped
1 tablespoon freshly chopped dhanya
1 cup grated cheddar cheese
½ teaspoon salt
½ teaspoon white pepper
8 slices white bread
Method:
Break the eggs into a bowl and whisk. Pour in the milk and whisk. Add the rest of the ingredients.
Cut the bread diagonally and soak one at a in the egg mixture. Heat the oil in a frying pan.
Fry the slices of bread until they are golden brown, about 2 minutes each side.
Drain of any excess oil and serve immediately with freshly cut tomatoes.
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Basic Cupcakes
Some colourful decorated cupcakes. I made these using my basic cupcake recipe which I’ll share again with you all.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Makes 24
Ingredients:
225g soft butter/margarine
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Method:
Line 2 muffin trays with 24 cupcake cases.
Add all the ingredients in a large bowl and, using an electric hand whisk, beat together until just smooth. The mixture will be fairly stiff. Spoon the mixture into the paper cases.
Bake the cupcakes in a pre-heated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool.
Buttercream Frosting:
175g soft butter
350g icing sugar
Food colouring
A variety of edible sugar flower shapes, cake decorating sprinkles, etc…
Method: Whisk the butter until smooth and creamy. Sift in the icing sugar and mix until combined Add a drop of milk if the mixture is too stiff. When the cupcakes are cold, spread or pipe a little frosting on top of each cupcake, then decorate to your choice.
Cook’s Tips:
For best results use all ingredients at room temperature. Here’s more tips to bake the perfect cupcake
Add 1 teaspoon vanilla essence for extra flavour.
This recipe makes approximately 24 cupcakes. Here’s my recipe for 100 cupcakes.
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Recipe for 100 cupcakes
Baking for a crowd doesn’t have to be stressful! My cupcake recipe, fit for any large gathering, will ensure you’ll have more than enough to go around and have leftovers to enjoy with a cuppa…
You will need a really big bowl to mix the batter. Perfect homemade cupcakes also depend on the ingredients you use, the techniques you employ, and the variables in your own kitchen. But thankfully, in most cake recipes, the same basic principles apply.
Some tips for baking the perfect cupcake:
- 1. Use quality ingredients – I always use large eggs
- 2. Bring ingredients to room temperature – Let eggs and milk warm up on the counter for 1 hour before you mix your batter for a taller, softer cupcake!
- 3. Use a kitchen scale or measuring cups – ensure you use the correct size measuring cups and spoons
- 4. Don’t over-mix the batter – For best results, mix by hand (or use a stand mixer on the lowest setting), and mix until all ingredients are just combined.
- 5. Check your oven temperature – for a flat cupcake top, I recommend baking on 170°C for approx 25 min
- 6. Don’t open the oven door during baking! – opening the door whilst baking may result in your cupcake sinking in the centre
- 7. Bake cupcakes in the centre of your oven – Position your oven rack in the very centre of your oven to help cupcakes bake evenly (unless you using a fan assisted oven)
- 8. Use a quarter cup measurement to fill cupcake liners – fill your cupcake liners two thirds full
- 9. Move cupcakes to a wire rack to cool completely – allow the cupcakes to cool completely before decorating
My cupcake recipe can be made a day in advance and also freeze well. Flash freeze on a tray and then seal in an airtight container. Can be frozen for up to three months. When ready to enjoy, you can thaw the cupcakes at room temperature on a plate, they should be ready to consume in around 2 hours.
If possible, try to freeze cupcakes unfrosted. They are easier to store and stack, and can be quickly frosted just before you’re ready to serve them.
My recipe for a hundred simple cupcakes.
You will need:
5 cups castor sugar
20 large eggs
5 cups cooking oil, I used vegetable oil
3 tablespoons vanilla essence
10 cups cake or plain flour
5 tablespoons baking powder
2½ cups milk
You will need to:
Preheat oven to 170C, line muffin or cupcake tins with cupcake cases.
Cream eggs and sugar until light and fluffy. Pour in the oil and mix well until the mixture is light and creamy. The mixture should be pale yellow in colour. Stir in the vanilla essence. Add the flour and baking powder, mix until combined. Do not over mix. Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
Divide the mixture equally between the 100 cupcake cases. I used a quarter measuring cup to fill my cupcake cases. Fill the cases up to three quarters.
Bake the cupcakes in a preheated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool. Decorate as required.
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Vanilla Sponge Cake
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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Black Eyed Beans Curry
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.
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Crispy Fish Batter
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!
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Peppermint Chocolate Squares
Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
www.YouTube.com/capemalaycooking
Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate
Method:
Preheat your oven at 180°C.
Lightly grease a 20 x 20 centimetre square baking tin.
In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.
Add the egg and mix until creamy.
Add the coco powder and peppermint essence, stir to combine.
Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.
Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.
Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.
Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.
Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.
Makes 20 – 24 biscuit squares.
Variation:
Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.
Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.
Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.
Store in an airtight container when the cookies have cooled down completely.
© Cape Malay Cooking & Other Delights
Spring Rolls Recipe
Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!
Spring Rolls Recipe
All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.
These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.
ll instructions and method of folding⤵️
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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