Blog Archives
Coconut and Oats Crunchies
Salwaa’s Coconut and Oats Crunchies
Crunchies, also known as flapjacks, this recipe is quick and easy to make with your kids. Add a handful of nuts, chocolate chips or mixed dried fruit in the mixture for variety.
Crunchies / Flapjacks
Salwaa Smith – Cape Malay Cooking & Other Delights
From Our Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups oats
1 cup coconut, medium
1 cup cake flour
3/4 cup brown sugar
180g butter
1 heaped tablespoon golden syrup
1 tsp bicarbonate of soda
Extra butter for greasing
Melted chocolate to complete
Method:
Preheat the oven to 180°C. Grease a square baking tray with the extra butter. In a mixing bowl mix together the oats, coconut, cake flour and sugar. Add the nuts, chocolate chips or mixed dried fruit if using. #capemalaycooking
Melt the butter in a separate pot then add the golden syrup and bicarbonate of soda.
Remove from the heat when the butter mixture is bubbling and mix it into the dry ingredients.
Press the dough lightly into the greased baking tin. Bake for 30 minutes.
Pour chocolate over, leave to set for about 5 minutes.
Cut in squares whilst still hot. Leave to cool before gently removing the crunchies.
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Tropical Chicken
Tropical Chicken
Tasteful pineapple infused chicken. This versatile recipe can be cooked in the oven or on the braai. Serve with a coleslaw salad. Perfect for the hot summer days. Cool and refreshing!
Tropical Chicken
Ingredients:
1 whole chicken
2 Tbsp chilli sauce
1 Tbsp honey
½ cup pineapple juice
Juice of 1 lime
¼ cup soy sauce
2 tsp grated fresh ginger
1 tsp crushed garlic
1 tsp paprika
Method:
Cut the chicken into 4 or 8 pieces or spatchcock.
Wash and dry the chicken pieces with kitchen towel.
Put the chicken in a ziplock bag, glass or stainless steel bowl.
Combine the rest of the ingredients in a small bowl.
Pour the marinate over the chicken.
Mix to ensure all the chicken pieces are covered with the marinate.
Cover the bowl with plastic wrap or seal the bag.
Refrigerate the marinated chicken overnight to let the flavours infuse.
Allow the chicken to come to room temperature before roasting or braaing (BBQing).
Use the sauce to baste the chicken during cooking or braaing.
Roast the chicken in a preheated oven at 220⁰ Celsius for 30 minutes or until the chicken is a deep golden brown and is cooked through, turning once during the cooking time.
Alternatively, braai the chicken over medium heat.
Tropical Chicken
Cook’s tip how to spatchcock a chicken:
Cut down either side of the backbone with a pair of scissors. Remove the spine and keep aside for making chicken stock. Turn the breast side up and flatten the chicken by pressing down the heel of your hand.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
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Lamb Karahi Curry
Lamb Karahi Curry
This is my take on the karahi curry. Karahi is a garlic and ginger infused curry with a thick sauce. It is full of flavour. Karahi originates from the Indian subcontinent, the name comes from the dish it’s traditionally prepared in, karahi or wok. Here I’ve used one of my normal cooking pots.
You can add more or omit the chillies to your taste. The plain yoghurt neutralises the intense spiciness in the dish. Serve with dhai, naan bread or roti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To – keeping our heritage alive!
Lamb Karahi Curry
Ingredients:
1 kg lamb, cut to bite size pieces
2 tsp garlic roughly chopped
2 tsp ginger roughly chopped
1/4 cup vegetable oil
3 large tomatoes thinly sliced
3 large onions thinly sliced
2 heaped tsp roasted / leaf masala
1 tsp chilli powder
1 tsp salt
4 tbsp greek yoghurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp cumin seeds
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander
Lemon slices for garnish
Method:
Warm a pot on high heat
Add lamb pieces
Onions
Tomatoes
Add all the dry spices and salt
Turn heat on slow and slow cook until meat is tender stirring often. About 30-40 minutes.
Add very little water.
Add oil into another pot.
When oil is hot add chopped / crushed garlic, ginger and green chillies.
Add cooked meat to the garlic, ginger and chillies and cook a further 5 minutes, stirring all the time.
Add Greek yoghurt, stir well and cook 10 minutes.
Garnish with fresh chopped coriander and slices of lemon.
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Crustless Milk Tart
Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.
Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Paella
Salwaa’s Paella
Salwaa Smith – Cape Malay Cooking & Other delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1kg seafood mix
2 chicken fillets, cubed
3 large onions, finely sliced
Oil for frying
3 cups uncooked white / basmati rice
Salt and Tabasco sauce to taste
Few strands of saffron
Fresh chopped parsley for garnishing (optional)
Shelled mussels for garnishing
Marinade
3 Tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
3 tsp Paella spice
Salt to taste
1 tsp Tabasco sauce
Juice of 1 lemon
#capemalaycooking
Method:
Put saffron strands in a cup of boiling water.
Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour.
Stir fry cubes chicken until cooked in little olive oil and set aside.
Meanwhile, fry onions in hot oil until golden brown. Remove onions from pan and set aside.
Transfer seafood and marinade to frying pan, stir fry for 5 minutes.
Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse using a colander.
Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce.
Lastly pour the saffron water over the rice.
Garnish with a few shelled mussels. Steam, covered, over medium heat for 20 minutes.
Fish Frikadel (Fish Cakes)
Fish Frikadel (Fish Cakes)
Come rain or sunshine fish frikadel served with dhal and or ‘gesmoorde’ tomato is our favourite meal on a Monday in our household. ‘Gesmoorde’ tomato is made similarly to marinara sauce.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Fish Cakes
Fish Frikadel
Ingredients:
500g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
1/2 teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 & 1/2 teaspoons leaf masala (curry powder)
1/2 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. If you using tin tuna, drain well before using.
Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes 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 medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking
Fish Frikadel / Cakes
Dhal Curry
2 cups of dhal washed and drain
Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 – 30 minutes
Add water as needed
Meanwhile braise one large onion in a separate pan in;
1 Tbsp oil
1 Tbsp butter
Add
2-3 chillies
1/2 tsp mustard seeds
1 large tomato chopped in small pieces
Braise for about 5 – 7 minutes
When Dhal is soft and ready stir onion mixture into dhal.
Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking
Gesmoorde Tomato (Marinada)
Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking
Double Chocolate Muffins
Salwaa’s Double Chocolate Muffins
From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12
Double Chocolate Muffins
Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk
Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Chocolate Muffins
Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.
Makes 12
Best eaten on the same day.
The recipe can easily be doubled.
Chocolate Muffins
Mint Lamb Chops
Mint Lamb Chops
Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
Serves 6
12 lamb chops, trimmed
3 red chillies, seeds removed and finely chopped
4 garlic cloves, crushed
Juice and zest of 1 lemon
1 pack (20g) of fresh mint, finely chopped
2 tbsp olive oil
For the mint sauce:
250g plain smooth yoghurt (2x175g tubs)
Small pack mint, finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
For the salad:
1 packet baby leaf salad mix
½ red onion J
uice of half a lemon
Seasoning as required
Method:
To make the mint sauce:
Place the yoghurt in a bowl, add the chopped mint, lemon juice.
Season with salt and pepper, mix well to combine.
Sprinkle with the lemon zest and set aside.
To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.
Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.
For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.
Serve with the mint yoghurt and salad.
To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.
No Bake Cheesecake
Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.
Ingredients:
1 packet strawberry or raspberry jelly (or jelly of choice)
Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.
Filling:
3 tsp gelatine
¼ cup cold water
2 x 250g cream cheese
250ml fresh cream
3 Tbsp castor sugar
Juice and rind of 1 small lemon
#capemalaycooking
Method:
Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.
Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.
Biscuit:
¾ packet tennis or marie biscuit (tea or nice biscuits will also work)
100g butter, melted
Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.
Refrigerate further until the cheesecake has set completely. Inver the cheesecake onto a serving dish. Biscuit layer at the bottom, jelly on top.
Garnish with fresh fruit in season. If possible use similar shades of fruit as the jelly you used.
Cook’s note:
You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.
In this version I’ve used greengage jelly.
You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.
Shop online at www.capemalaydelights.store
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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