Blog Archives
Marrow & Frikkadel Stew / Bredie
Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.
Salwaa Smith – @capemalaycooking
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!
Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed
Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 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.
Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.
Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.
Variation:
Watch My YouTube Tutorial⤵️
Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish
Samosa Recipes
With Ramadan around the corner I thought I’d share some alternative samosa fillings. Samosas are perfect to accompany your soup for Iftar or to enjoy as a light snack with your favourite dip or chutney.
Samosas are made with fried or baked pastry with a savoury filling, such as spiced potatoes, cheese & onions and minced meat (lamb, beef or chicken). The traditional mince and onion filling remains a firm favourite amongst many.
Samosas are traditionally deep fried in vegetable or sunflower oil. For a healthy alternative brush your samosas with olive oil and bake at 190ºC for 40 minutes or until golden brown and baked through. Samosas can also be air fried using the same method as for your conventional oven.
Cheese & Onion Samosa Filling
Ingredients:
2 large onions, peeled and chopped finely
200g grated cheddar cheese
2 Tbsp cake flour
1 – 2 tsp crushed red chillies
1tsp roasted masala
2Tbsp fresh coriander / dhanya
Method:
Mix the flour with the cheddar cheese to prevent the cheese from sticking together.
Add the rest of the ingredients mix gently together and fill your samosa pur.
Chicken & Corn Samosa Filling
Ingredients:
2 chicken breasts
4 cloves garlic, grated
3 – 4 green chillies, chopped
1 red pepper, finely chopped
2 Tbsp dhanya / fresh coriander
1 chicken cube
2 cups corn (drain water if using from a can)
1/2 cups mozzarella cheese (optional)
1 bunch spring onions, chopped
Method:
Boil the chicken with the chicken cube, garlic and enough water to cover till cooked, about 10 minutes.
Drain the water completely.
Allow the chicken to cool and shred into pieces.
Add the remaining ingredients.
Season with salt to taste.
Use as a filling for samosas or spring rolls.
Fajita Samosa Filling
Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper 1 yellow pepper 1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice
Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot add the onions and peppers, sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would.
Serve with a chutney dip.
Learn to make samosas from scratch by following my tutorial above. You’ll learn how to make the samosa leaves / pur as well as traditional mince filling.
Please support @capemalaycooking by purchasing Salwaa’s Sweet & Savoury eBook for only R75
Hungarian Tart (Krummel Tert)
Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.
Ingredients:
125g butter
2 Tbsp cooking oil
1 large egg
2 Tbsp castor sugar
1 tsp vanilla or almond essence
2 cups cake flour, sifted
2 tsp baking powder
Smooth apricot jam (or mixed fruit jam)
Desiccated coconut as needed
Icing sugar as needed
Method:
Grease a small Swiss roll pan. Or you may use a round cake tin
Cream the butter and sugar until light and fluffy.
Add egg, oil and essence, mix well.
Add the sifted flour as well as the baking powder, mix into a soft dough.
Refrigerate one third of the dough for about 20 minutes.
Or you can even put it in the freezer for a few minutes.
Press the remaining dough into prepared pan.
Spread a thick layer of jam on top of the dough in the pan.
Sprinkle a thin layer of coconut over the jam.
Grate the remaining dough on top.
Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.
Sift the icing sugar over as soon as it comes out of the oven.
Leave to cool in pan then cut into squares/slices.
ON SPECIAL
Puris / Pooris
Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish, normally curry. It’s a simple unleavened bread made from just self-raising flour, salt, sugar and buttermilk.
We grew up eating puris with mince curry or dhal curry. My mom learned to make the loveliest puris from our Indian friends. As we were a big family and my mom had to do lots of cooking, she would just roll the dough out as thinly as possible on the table and cut into shapes using a sharp knife. I used the same method as well as using a large round cookie cutter or glass.
It’s important to get the dough right, so that your puris are not dry and tough. Leave the dough to rest for at least half hour before rolling.
Add a bit of salt to your oil before frying the puri in it, to avoid making the finished product extremely oily.
Leave to drain on kitchen towels after frying.
The sugar caramelises to give your puris a beautiful colour. Also, make sure to get the temperature of the oil just right. Frying puris in very hot oil can burn them. Fry over medium/high heat.
Ingredients:
4 cups self-raising flour
1 tsp salt
1 Tbsp sugar
1 & 1/2 cups buttermilk
Oil for deep frying
Method:
Mix all the ingredients together in a mixing bowl.
Knead dough for a few minutes until dough no longer sticks to your hands or surface.
Cover and leave the dough to rest for at least 30 minutes.
Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!!
Fry in medium to hot oil until puri puffs up, 2 minutes, turn and fry the other side.
***To make your own buttermilk ***
1 & 1/2 cups milk, add 3 tablespoons of either vinegar or lemon juice and let it stand for a few minutes before using.
During Ramadan my mom used to make treats for us by filling the puris with slices of viennas or left over mince curry to be enjoyed when breaking our fasts.
Upside Down Pineapple Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
We celebrating our 11th birthday by giving away our children’s cookbook for only R99 (RRP R165). Order your copy here, collect for free or choose delivery.
Egg Loaf
From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉
I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.
Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.
Here is our recipe for an egg loaf which is a soft and tasty braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.
Ingredients:
4 cups cake flour / plain
2 tsp sugar
1 tsp salt
3 Tbsp butter
2 Tbsp oil
1 cup lukewarm milk
2 large eggs, beaten
1 packet instant yeast (7g)
For the topping:
1 egg, beaten
Sesame or poppy seeds
Method:
Combine the flour, salt, sugar in a large bowl. Add yeast.
Melt the butter, add the oil, stir in the beaten eggs.
Add the milk to the butter and eggs mixture.
Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.
Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.
Grease a large baking tin with butter
Gently punch the dough down, form into shape and place into baking tin.
Or braid the dough as follows:
After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.
With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.
Transfer the braided loaf gently into the greased baking tin.
Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.
Brush with beaten egg. Sprinkle with sesame seeds (optional)
Bake on middle shelf of oven at 200° Celsius for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.
Makes 1 large or 2 smaller loaves.
© Cape Malay Cooking & Other Delights
Shop online at www.capemalaycookingdelights.com/shop
Follow my tutorial below for flop proof egg loaves…
Summer Fruit Salad
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.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Common fruits used in fruit salads include strawberries, pineapple, sweet melon, watermelon, grapes, and kiwifruit, pawpaw, orange, satsuma or any fruit that take your fancy.
I used the following fruit:
1/2 pineapple
1/2 pawpaw
1/2 mango
2 pears
1 cup of mixed green and black grapes
2 kiwi fruits
3 apricots
2 peaches
1 banana
2 satsumas
1/2 lemon
1/2 cup orange juice
1/2 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
This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Follow me on social media
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
YOUTUBE: https://www.youtube.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Buy my cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Easy Mango Atchar
Homemade Green Mango Atchar / Mango Pickle
@Salwaa Smith | Cape Malay Cooking & Other Delights
This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar. Atchar is a very popular condiment with a large part of the Southern African population. Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry. Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored. In Cape Malay culture and cuisine atchars are normally served with bredies, breyani or curries.
My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen. Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking.
Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money. May The Almighty grant her a high place in paradise, Ameen.
I’m thankful for the remarkable hardworking women I had as role models.
This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. This tutorial was done by myself and my husband. He loves to make atchar as well!
We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error! My atchar masala mixture is available online for delivery in South Africa and the UK at https://atomic-temporary-24476944.wpcomstaging.com/product/atchar-masala/
You may of course use a different brand of atchar masala…
For more Cape Malay Cooking recipes and tutorials don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media and website
INSTAGRAM: http://www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
SUBSCRIBE: http://www.capemalaycookingdelights.com
Buy me cookbooks, Ebooks and spices here: http://www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Follow my tutorial below for flop proof mango atchar
Eggless Banana Muffins
Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.
So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.
Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.
Eggless Banana Muffins Recipe
Ingredients:
60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed
Method:
Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.
Cook’s Tip:
Optional extras, add a handful of chocolate chips, raisins or walnuts.
Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.
Follow me on social media
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
YOUTUBE: https://www.youtube.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Buy my cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
How To Make Homemade Bread
Salwaa’s Homemade Bread Video Tutorial
Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water
Follow my tutorial below for flop proof homemade bread
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.