Blog Archives
Oven Grilled Mackerel Fillets
A quick and easy fish dish to prepare that will have you licking your lips and fingers. Use any fish of choice instead of the mackerel.
Mackerel with lemon, onion and chilli slices
Serves 4
4 mackerel fillets
Sprinkle with salt and freshly grind black pepper to taste
Add slices of onion, lemon, red and green chillies
Dot with garlic and herb butter
Grill in a preheated oven on medium to high for 15 – 20 minutes. Serve with fresh garden salad and/or lemon fried rice.
Served With Lemon Fried Rice
© Cape Malay Cooking & Other Delights
Sponge Flan
Sponge Flan – Cape Malay Cooking & Other Delights – Salwaa Smith
It is Summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Preheat the oven to 180 degrees Celsius.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes at 180 degrees Celsius.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
Sponge Flan
© Cape Malay Cooking & Other Delights
Chocolate Trifle
For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins or even chocolate chip muffins for an even richer trifle.
Chocolate Trifle
Ingredients:
Chocolate cake slices
Or
6 chocolate muffins, sliced
1 litre milk
2 Tbsp custard powder
3 Tbsp cocoa powder
2 – 3 Tbsp sugar
1 cup fresh cream
Grated chocolate
Raspberries or fresh cherries for decorating
In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.
Add the rest of the milk, stir and microwave on high for 2 minutes. Stir
Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.
Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.
Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.
Whisk the fresh cream and pipe or spread it over the custard.
Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.
Chocolate Trifle
Number 1 Birthday Cake
I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.
Chocolate Cake
To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.
Ingredients for 1 cake:
3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
Method:
Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.
Now mix and bake the second layer as above.
Cool the cakes on a cooling rack
Draw and cut out a number 1 on an A4 paper
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Sandwich the layers together with chocolate butter cream
To make the butter cream you will need
125g soft butter
1 cup icing sugar
1/4 cup cocoa powder
Enough milk to make it spreadable
Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.
Spread ganache over the cake
To make the ganache you will need:
400g good quality chocolate
200ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring spreading over the cake.
Decorate with sweets or as you like
I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.
Triangle Cheesecake
Triangle Cheesecake
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
One of the first cheesecake recipes I learned to make as a teenager many years ago and it is still one of my favourites to make and share with my family.
Triangle Cheesecake
Ingredients:
125g butter
1 large egg
250g cream cheese
24 tennis biscuits
1 cup fresh cream
1/3 cup sugar
1 tsp vanilla essence
15 glacé cherries
Flake chocolate to decorate
Foil
Method:
In a mixing bowl cream butter and sugar together.
Add the egg, vanilla essence and cream cheese.
Place 3 rows of tennis biscuits on a piece of foil.
Place rows length wise side by side.
Spread the cream cheese mixture over the biscuits.
Add a row of cherries down the centre.
Lift the foil from sides of the pyramid leaving the center biscuits to form a base, pinch the two sides together to close.
Leave to set in the fridge overnight.
Before serving, spread the cake with whipped cream and garnish with the chocolate.
Cook’s Notes
You can replace the egg with one tablespoon apple sauce.
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Lemon Meringue
Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith
Lemon Meringue
This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.
Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted
Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks
Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar
Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.
Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.
Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours before serving.
Lemon Meringue
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© Cape Malay Cooking & Other Delights
Yoghurt Cake
Yoghurt Cake – Cape Malay Cooking & Other Delights – Salwaa Smith
Use any flavour yoghurt to make this easy, quick and delicious cake for afternoon tea. Dust with icing sugar and enjoy with a warm or cold beverage.
Strawberry Yoghurt Cake
Ingredients:
3 large eggs
½ cup cooking oil
1 cup white sugar
1 tsp vanilla essence
1 ½ cup self-raising flour
½ cup yoghurt (any flavour)
Icing sugar for dusting
Yoghurt Cake Dusted With Icing Sugar
Method:
Preheat the oven to 180 degrees Celsius. Grease a Bundt tin or a 22cm round baking tin. Using a medium mixing bowl, whisk together the eggs, oil and sugar until the sugar has dissolved and the mixture is light and creamy. Add the vanilla essence and mix in the flour. Fold in the yoghurt and pour the batter into the prepared tin. Bake at 180 degrees Celsius for approximately 30 minutes or until a skewer inserted comes out clean. Leave to cool 5 minutes in the tin before turning out on a wired rack to cool completely. Dust with icing sugar.
© Cape Malay Cooking & Other Delights
Yoghurt Cake Served With Strawberries
Yoghurt Cake Made In A Round Cake Tin
Fig Jam / Preserve
Fig Jam / Preserve – Cape Malay Cooking & Other Delights – Salwaa Smith
Fig Jam
A very easy, no fuss recipe to make wholesome homemade fig jam. No preservatives, you won’t need any anyway, this jam is so good it will be gone in no time. Makes a great gift as well.
Ingredients:
1 kg ripe figs, trimmed and chopped into small pieces
2 cups sugar
2 cinnamon sticks
Rind and juice of 1 large lemon
Method:
Place all the ingredients in a deep stainless steel pot, cover and stand overnight at room temperature. The following day cook over low heat and stir to dissolve the sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 35 – 40 minutes or until thick and sticky. Mash figs gently to break up a little. Remove the cinnamon sticks and lemon rind, cool slightly. Seal in sterilised jars. Store for up to 2 months.
© Cape Malay Cooking & Other Delights
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Gheema / Beef Curry
Gheema / Beef Curry – Cape Malay Cooking & Other Delights, Salwaa Smith
Boneless beef cut into small cubes made into a curry and served with roti or white rice. Curry is almost always accompanied with atchar or sambals.
Gheema Curry
Ingredients:
3 onions finely chopped
2 ripe tomatoes grated
1/2 green and red pepper finely chopped
2 tsp garlic grated
2 tsp ginger grated
3 green chillies slit
3 bay leaves
3 pieces stick cinnamon
7 cardamom pods
5 allspice
10 curry leaves
2 tsp tomatoe paste
2 tbsp vegetable oil
1 kg beef steak cut in small pieces
2 tbsp leaf masala / roasted masala
2 tsp salt or to taste
2 tsp tumeric
1 1/2 tsp whole coriander seeds
1 1/2 tsp cumin seeds
1 tsp whole fennel / bariship seeds
Few potatoes (optional), peeled and cut into quarters
Method
Braise chopped onion in oil until transparent or slightly brown
Add garlic, ginger, green, red pepper and braised a further 5 minutes stirring occasionally.
Add cardamom, allspice, stick cinnamon and bay leaves.
In another hot pan take all the whole spices, fennel, cumin and coriander and warm it in the pan for about 1-2 minutes take care not to burn these spices. Make it semi fine in a mortar and pestle and put aside. The aroma is beautiful.
Braise for a further 5 minutes then add salt and all the spices.
Add beef steak and cook for about 45 minutes until beefsteak are soft and tender adding little bit of water at a time.
Now add tomatoes and tomatoe paste as well as curry leaves give the pot a vigorous stir then add potatoes and cook until potatoes soft not forgetting to add little of water as needed and stir occasionally.
Serve with roti, white rice or flat bread or naan bread.
Click here for details of where to buy the Cape Malay & Other Delights Cookbook by Salwaa Smith
Enjoy
Pear and Chocolate Pudding
Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith
Pear & Chocolate Pudding
This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.
Ingredients:
3 large eggs
¾ cup sugar
½ cup juice of the canned pears
½ cup vegetable oil
2 tsps baking powder
¼ cup cocoa powder
1 tsp cinnamon powder
1 cup cake flour
2 (410g) tins canned pear halves
Butter for greasing
Method:
Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.
Arrange the pear halves in a greased oven proof dish
Pour the chocolate mixture over the pears
Chocolate sauce
100g good-quality dark chocolate
1 Tbsp butter
½ cup fresh cream
1 Tbsp sugar
Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.
Serve with chocolate sauce
Serve with chocolate sauce and vanilla ice cream
Serve with chocolate sauce and vanilla ice cream
Pear & Chocolate Pudding
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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