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Saucy Tiger Prawns Served With Lemon Rice
Saucy Tiger Prawns
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
#capemalaycooking
Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.
Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.
Lemon Rice
Lemon Rice
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. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights
Kolwyntjies
Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith
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
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
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 🙂
© Cape Malay Cooking & Other Delights
Cappuccino Bar Slices
Cappuccino Bar Slices – Cape Malay Cooking & Other Delights – Salwaa Smith
Chocolate meets coffee – the perfect combination for this delectable chocolate cake variation. Tray baked and cut into slices. Enjoy a slice with your favourite coffee.
Chocolate Meets Coffee
Click here for info of where to by the NEW Cape Malay & Other Delights Cookbook
Ingredients
225gr softened butter
1 cup sugar
4 large eggs
1 ¾ cup self-raising flour
1 tsp cocoa powder
1 tsp baking powder
3 Tbsp instant coffee dissolved in 3 Tbsp hot water
Topping
100ml double cream
200gr white chocolate
1 tsp butter
#capemalaycooking
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 🙂
© Cape Malay Cooking & Other Delights
Patterned Swiss Roll
Patterned Swiss roll – my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc…
Ingredients For The Pattern
3 Tbsp (50g) unsalted butter, softened
⅓ cup icing sugar, sifted
2 large eggs whites
4 Tbsp cake flour, sifted
food colouring as required
Method:
Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.
Use any pattern for your design
Place baking paper over your design
Coloured batter used for this design
Completed pattern – freeze until hard
Ingredients For The Sponge Cake
3 large eggs, separated
80g caster sugar
3 Tbsp unsalted butter, melt
4 tbsp cake flour, sifted
½ tsp vanilla essence
Wet a kitchen towel
Method For The Swiss Roll:
Separate the egg whites from yolks in two bowls
In the bowl with the egg whites add half the sugar and cream of tartar
Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft
In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy
Swiss Roll Batter
Pour the batter on top of the frozen design
Trim the edges
Flip the Swiss Roll onto the wet towel
Roll it in the towel
Filled with cream, multi colour heart design
Multi colour dots design
Filled with strawberries & cream
Patterned Swiss Roll
Ingredients For The Pattern
3 Tbsp (50g) unsalted butter, softened
⅓ cup icing sugar, sifted
2 large eggs whites
4 Tbsp cake flour, sifted
Food colouring as required
Method:
Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.
Ingredients For The Sponge Cake
3 large eggs, separated
80g caster sugar
3 Tbsp unsalted butter, melt
4 Tbsp cake flour, sifted
½ tsp vanilla essence
½ tsp cream of tartar
Prepare a wet towel to use once the Swiss roll has been baked.
Method For The Swiss Roll:
Separate the egg whites from yolks in two bowls
In the bowl with the egg whites add half the sugar and cream of tartar
Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft
In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy
Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created
Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter
Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined
Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern
Pour the batter on top of the frozen design
Pop the tray into the preheated oven at 180 degrees for seven minutes
Remove the cake from the oven, trim the edges whilst in the pan still
Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down
Roll it up and allow to cool
Unfold when cool and fill as desired and re-roll.
© Cape Malay Cooking & Other Delights
Saboera Biscuits
Saboera Biscuits
Traditional Cape Malay biscuits subtly flavoured with spices and rose water.
Saboera Biscuits
Ingredients:
1 cup sugar
250g soft butter or good quality baking margarine
¼ cup sunflower oil
1 tsp vanilla essence
1 extra large egg
1 tsp rose water
4 x 250ml cups cake flour
1 tsp baking powder
1 tsp ground cinnamon
2 tsp ground cardamom
2 tsp ground dried naartjie (satsuma) peel
To complete:
½ cup sugar poured into a side plate
Black currants
Method:
In a large mixing bowl cream the butter and sugar together using a whisk until light and fluffy
Add the oil, egg, vanilla essence, rose water and mix well to combine
Sift the flour, baking powder and spices into the wet mixture and mix to form a firm dough
Roll the dough out on a lightly floured surface until approximately 5mm thick
Cover the dough with greaseproof paper or cling film whilst rolling to prevent the dough from sticking to the rolling pin
Cut oblong shapes with a cookie cutter
Press 3 currants on top of the biscuits, slightly spread out
Saboera Biscuits
Dip each biscuit (the top side only) in the sugar and place onto a baking tin, leave some space between each biscuit in case of spreading
Bake in a preheated oven at 180°C for 12 -15 minutes or until light brown
Makes 70 depending on the size of the cookie cutter.
© Cape Malay Cooking
Chocolate Chiffon Cake
Chocolate Chiffon Cake
Chocolate Chiffon Cake
Light and fluffy chocolate cake made in a Bundt or ring tin.
5 extra-large eggs, separated
1 cup white sugar
1 cup self-raising flour
½ cup sunflower oil
2 tsp baking powder
¾ cup hot water (boiled water, slightly cooled)
1/3 cup cocoa powder
Preheat your oven to 170C.
Grease a Bundt (ring) tin.
Using a large mixing bowl, cream the egg yolks and sugar until light and fluffy.
Add the oil and stir to combine.
Sift the flour, baking powder and cocoa powder together in a separate bowl.
Add the flour mixture and the hot water to the wet ingredients in stages mixing well after each addition.
Using an electric beater whip the egg whites stiff until they hold their peaks.
Fold the egg whites lightly into cake mixture until just combined. DO NOT OVER STIR as the cake will lose volume and won’t be as light and fluffy.
Pour the mixture into the prepared tin.
Bake at 170C for 35 minutes. Leave the cake to cool in the tin for 5 minutes before turning it out on a cooling rack to cool completely before decorating.
Ganache
200g Cadbury Diary milk chocolate
½ cup fresh cream
Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream. Pour this over the cake. Decorate with fresh strawberries and/or chocolate curls.
© Cape Malay Cooking – Salwaa Smith
Crayfish Curry
Crayfish Curry
Crayfish Curry
Crayfish Potjie
Crayfish Potjie
Cape Malay & Other Delights Cookbook Launch
Cape Malay & Other Delights Cookbook Launch
On Sunday, 7th June 2015, my Cape Malay & Other Delights Cookbook was launched at the Grassy Park Civic Centre.
The launch of my cookbook was the result of more than 20 years of dreaming and preparing for this, my first published work. I started collecting recipes in my teens, scribbling recipes from mother, family members and friends on pieces of paper. About 20 odd years ago we bought our first computer and I started to type up all my recipes I collected mostly from my mother, the late Zainunesa Francis (nee Adams). My mother was a great cook and baker, she in turn was taught by her mother (my grandmother) who made the most amazing tarts and pies I am told. She made this pies and tarts, which she sold at factories, as a means of helping to maintain the family. My mother, may her grave be filled with light and may she be elevated to the highest place in heaven, baked the most wonderful bread. (It would have been her birthday today 1st July) Although my mom stopped cooking and baking long ago due to her having a stroke people would still talk about the raisin bread, egg loaf, rolls amongst other stuff she made. At one time my mom baked cakes for a small bakery as well, supplying them with freshly baked cakes and delicacies every day.
My journey with Cape Malay Cooking started in earnest during 2001 when we moved to the UK. In the UK I had access to many ways and methods of researching how to compile and to produce a cookbook. I began by researching how to produce a family heirloom recipe book and self-publishing. All these methods needed lots of monetary investments. For a few years I forgot all about it. In the meantime I was lucky enough to go on many courses. I did various courses from Community Parenting to Business & Administration Diplomas. During 2007 whilst working at the Birmingham City Council I went on an Empowerment for Women course. During that 5 days I learned a lot about myself and my goals in life. On the last day of the course the instructor asked us to close our eyes and visualise the next 5 years of our lives and what we would like to achieve at the end of the 5 years. For me that was visual journey was very emotional and I came to realise that I still wanted to compile a cookbook.
My first granddaughter was born in November 2009 and I resigned from work to take of her whilst my daughter completed her education. The next year and a half was spend caring for my granddaughter. In the meantime my daughters were telling me about Facebook to keep in contact with my family in Cape Town. I opened a Facebook account in February 2011, naming it Cape Malay Cooking. I started posting pictures of food I made every day. Ever since we moved to the UK I continued cooking our traditional Cape Malay foods, bredies, frikkadel, breyanis, etc. The first message I received was from a lady who said “motjie, don’t ever stop with this page, I was looking so long for something like this”. From then onwards it all took off. Within months I reached my 5000 friend limit (I didn’t know about fan pages then, I learned as I went along). Another person advised me to open a second account, I reached my friend limit very soon on that one as well. It was only after I reached my friend limit on my third page that I found out about fan pages! I researched some more and finally merged all my Facebook accounts into one, Cape Malay Cooking & Other Delights. For 3 ½ years I was known only as Cape Malay Cooking, very few people knew my true identity. The reason for this was I wanted to remain anonymous for as long as possible, I didn’t start this page for name and fame, I simply did it for the love of my culture and tradition, my sole wish was to preserve our unique way of cooking for my children and future generations.
Many of my followers started requesting recipe books. I compiled 5 PDF Ebooks, but people still wanted the hard copy. I had a few copies printed at a local printer but the quality wasn’t very good. From then onwards I started researching again, this time in more earnest. I approached a large publishing house, who agreed to print my cookbook but due to unforeseen circumstances the contract was cancelled. This was in fact a blessing in disguise. Towards the end of 2014 my husband, Aghmad Smith, decided to finance my project. Alghamdulilaah he worked very hard to enable me to realise my dream.
But the real struggle was still to come. I learned so much the past year. Through research I learned how to style food, take food photography, the layout, publishing, graphic designing, marketing, web designing amongst other things. But I’ll be the first to admit I still have lots to learn as everything is not perfect yet. This journey has finally came full circle with my self-published cookbook being received with wide acclaim from most people, especially people who knows about publishing, cookbooks and literature. I am humbled by the response and feedback I have received thus far. I have to admit my cookbook has a couple of spelling errors but as my brother, Mustapha Francis (who was MC at my launch) pointed out in 30 years time this cookbooks will be a sought after collector’s item! In Sha Allah (God willing)
A few facts about my “Cape Malay & Other Delights Cookbook”
- My book was launched at the Grassy Park Civic Centre on 7th June 2015
- Over 500 people attended my launch
- My foreword was written by Mogamat G Kamedien, independent slave scholar & community heritage activist who also delivered the key note speech on the day of my launch
- My cookbook is self-published
- My desire to write a cookbook started over 20 years ago
- Members of the oldest Malay Choir, Young Men’s Malay Choir, entertained guests
- My cookbook launch was covered by Abidah Dixon Mohamed for TVs “Proe” program
- The Weekend Argus, covered my story in their 13th June 2015 edition
- The Cape Times as well as the Argus included recipes from my book in the Ramadan supplement
- Chanel Islam International radio covered my story
- Voice of the Cape radio station reviewed my cookbook
- My story featured on southafrica.net
- Capetownmagazine.com featured my story as well
- In addition to the Cape Town launch I had a launch in Birmingham, UK as well as in Bosmont, Johannesburg
Stockist of the new Cape Malay & Other Delights Cookbook are:
– Shaikhs Exotics
crn of Repulse and Belgravia Road
Belgravia…
0745838129
– Simply Spice – Montague
Ground floor
Kenilworth Centre
021 671 2672
– Simply Spice – Montague
Cavendish Square
Claremont
074 45838129
– Khans
Promenade
Mitchell’s Plain
021 3761500
– Timbuktu Books
Shop 4, 19 Golf Course Road
Sybrand Park
021 697 0517
– Sawants
32 Hadji Ebrahim Crescent, Rylands
021 699 1200
– Deen Store
508 Lansdowne Road
021 762 6745
– Online at the Deen Store
http://deenstores.co.za/product/cape-malay-other-delights-cookbook/
– Voice Of The Cape Studios
2 Queenspark Avenue Salt River
021 442 3500
– Frozen Delicates / Fazliens
Gatesville / West Gate Mall / Kenilworth
021 637 6080 / 021 374 7541
– Ameera’s Fashions
Gatesville
021 637 3474
-Top Boutique
Gatesville
-Eastern Tempatations
35 Greenhill Road
Emmarentia
Johannesburg
011 646 8429
– CII Stores
Trade Route Mall
Lenasia
Johannesburg
011 852 0097
– Covered Pearls Hijab Parlour
Shop L05
PnP Hypermarket
Ottery
079 025 4545
– Islamic Sound & Vision
Souk 3941
Vangate Mall
079 025 4545
– A1-Chemist
Entrance 2
Ottery Hypermarket
082 786 1304
-Expats can buy from
http://www.amazon.co.uk/dp/0620526505
More stockist will be added in the next couple of days…
Links to articles
http://www.iol.co.za/weekend-argus/treasuring-the-flavours-of-home-1.1871181#.VX280LeJhVA
http://mobi.iol.co.za/#!/article/treasuring-the-flavours-of-home-1.1871894
https://www.facebook.com/abidahd/posts/848895435179565?hc_location=ufi
http://www.news24.com/SouthAfrica/Local/South-Coast-Fever/Hastings-on-Food-20150605
http://www.southafrica.net/blog/en/posts/entry/cape-malay-cooking-is-in-a-class-of-its-own
http://m.capetownmagazine.com/events/the-cape-malay-and-other-delights-cookbook-launch/11_37_56155
http://www.ciibroadcasting.com/2015/05/11/kanala-smaak-jy-n-koeksuster/
More pictures of my cookbook launch
Cape Malay & Other Delights Cookbook
You are cordially invite…
Cape Malay & Other Delights Cookbook Launch by Salwaa Smith
Cost of my cookbook ONLY – R199 + R10 P&P within Cape Town and R25 nationwide.
3 course Cape Malay meal + a signed copy of my cookbook R250
Menu on the day will be:
Starter – cocktails pies, samosas, tandoori chicken, spicy meatballs
Main – lamb and chicken akhni
Dessert – assortment of Cape Malay biscuits, Cape Malay fancies (cream cakes) + tea, coffee & juice
Guest speakers – Mogamat Kammie Kamedien, independent slave scholar & community heritage activist
Vanessa De Bruin – family friend
Entertainment – members from the Young Men’s Malay Choir, the oldest and largest Malay Choir in South Africa
Abidah Dixon Mohamed from CTV’s “Proe” program will cover the event which will be broadcasted on CTV
When: 7th June 2015 @ 12pm
Venue: Grassy Park Civic Centre
Corner 5th Ave and Victoria Road,
Grassy Park
Tickets are selling fast, reserve your space as soon as possible, we can ONLY accommodate 500 people (tickets are ONLY R250 which includes lunch, entertainment and a signed copy of my 120 page hard cover cookbook)
To book call: 078 606 9655
WhatsApp: 074 841 7495
Email: enquiries@capemalaycooking.me
RSVP before 31st May 2015 (extended from the 22nd to allow people to pay for the tickets)
We will also be selling books only at the introductory price of R199 on the day of the launch at Grassy Park Civic Centre for those unable to attend the lunch. Books will only be available from myself and will be available in stores towards the end of July 2015. Contact details above.
Those outside of South Africa who wants to purchase a copy of my book may do so via amazon.co.uk, worldwide delivery. Just search for Cape Malay Cookbook or ISBN 0620526505.
Thank you, I’m looking forward to meeting you all. God Bless.
Salwaa
PLEASE SHARE 😉
Cookbook Launch
Salmon & Lemon Fried Rice
Salmon served with lemon fried rice & Salmon served on a bed of sweet potatoes, mashed
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 lemonsGently 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.
© Cape Malay Cooking
Cape Malay Cooking & Other Delights - Salwaa Smith 
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