Cape Malay Cooking &amp; Other Delights &#8211; Salwaa Smith

This is such an easy and delicious recipe to share with family, friends and neighbours.

Salwaa’s Chocolate Filled Doughnuts

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

4 cups cake flour

1 packet instant yeast (7g or 10g packet)

¼ cup sugar

¼ tsp salt

½ cup butter

3 large eggs

1 cup milk

chocolate spread / jam / thick custard

Oil for deep frying

Method:

Heat the milk, add the butter, salt and sugar.

Stir until the butter and sugar is melted. Cool slightly.

Whisk the eggs in a separate bowl.

Combine the flour and yeast into a big mixing bowl.

Pour the milk mixture and eggs into the flour.

Mix to form a soft dough.

Cover the bowl with plastic wrap and leave in a warm place to rise for about 90 minutes or until double in size.

Lightly oil your work surface. Dip your fingers in oil and form the dough into 30 small balls.

Make a small hole in the dough and fill with a small block of chocolate.

Close the hole by pinching the dough together firmly.

Leave the dough balls to proof for 30 minutes.

In the meantime heat the oil in a deep pan or pot.

Gently transfer the dough balls one at a time into the warm oil.

Deep fry in medium hot oil turning half way through until golden brown.

Remove with a slotted spoon onto kitchen towel to drain excess oil.

Roll into sugar when slightly cool. Makes 30

Cook’s Note:

Instead of chocolate you may use jam or custard as a filling. After frying, make a small hole on one side. Using a syringe, thin nozzle or piping bag fill the doughnuts with the jam then roll into the sugar.

Roll the doughnuts in the sugar as soon as possible after frying in order for the sugar to stick. You may also use castor sugar instead of granulated sugar.

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Posted in Chocolate Filled Doughnuts, Doughnuts

Tags: baking, bread, breakfast, Cape Malay, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, doughnuts, food, Homemade, RAMADAAN, ramadan, recipes, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

Budget Recipes Series – Part Two

Feb 23

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.

Click here for my previous budget recipes

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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Posted in Budget Meals, Budget Recipes Part 2

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Tags: Budget Recipes, Cape Malay, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Foods, Homemade, Meal Plan

Budget Recipes Series – Part One

Feb 16

Welcome to our new series, Budget Recipes Series

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

Mince Breyani

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

Pot Roast

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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Posted in Budget Meals, Budget Recipes Part 1

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Tags: Budget Meals, Budget Recipes, Cape Malay, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, Easy, Homemade, Salwaa’s Cape Malay Kitchen, TRADITIONAL, Traditional Cape Malay Food

Spicy Toasts

Feb 13

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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Posted in Breakfast, Spicy Toast

Tags: Cape Malay, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, Homemade, Ramadaan Recipes, Salwaa’s Cape Malay Kitchen, Sehri Recipes, Suhur Recipes, Traditional Cape Malay Food

Savoury Carrot Rice

May 15

Savoury Carrot Rice

From My Kitchen To Yours – keeping our heritage alive since 2011!

Here is a lovely savoury alternative to plain or yellow rice. Serve this aromatic carrot rice with roast chicken or meat, it doesn’t only taste divine, it’s quick and easy to make. You may even use leftover plain rice to give it a new lease of life! Any type of rice is suitable for this dish.

Ingredients:

2 cups rice

50g butter

1 large onion, peeled and finely chopped

1 tsp black mustard seeds

5 cardamoms

1 large stick cinnamon

4 cloves

1 garlic clove, peeled and grated

1 – 2 green chillies, chopped

5 curry leaves

2 bay leaves

1 cup grated carrots

Method:

Cook the rice as you normally would for plain rice. Keep the rice warm.

Heat a large saucepan over high heat.

Add the butter and wait until its melted.

Add the mustard seeds, cardamoms, stick cinnamon and cloves.

Stir fry for 30 seconds.

Turn the heat to medium, add onions and sauté the onions until light golden in colour.

Stir in the grated garlic. Then add the chopped chillies, curry, bay leaves as well as the carrots.

Pour in a ¼ cup of water and cook for 5 minutes over low to medium heat.

Add the warm spices to the cooked rice, stir thoroughly using a large fork. Make sure the rice and the spices are completely mixed before serving.

And there you have your delicious savoury carrot rice.

Serve with your Sunday roast or as a side dish when braaing / BBQ

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Posted in Rice, Savoury Carrot Rice

Tags: cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

One Pot Chicken Breyani

Feb 9

No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.

As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.

Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.

Salwaa’s Simple Chicken Breyani

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage since 2011!

Ingredients:
1 chicken cut into pieces
1 tsp salt
1 tsp whole pepper corns
1 tsp cumin powder
1 tsp coriander powder
1 tsp whole cumin seeds
1 tsp whole coriander seeds
2 tsp roasted masala or leaf masala
1/2 tsp tumeric
1 tsp whole fennel seeds
2 tsp garam masala
2 tsp freshly grated garlic
2 tsp freshly grated ginger
5 cardamom
5 allspice
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
1/2 cup of fresh mint leaves
1/2 cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about a TBSP aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)

Method: In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better

1 cup of cooked brown lentils (optional)
3-4, 1/2 cooked deep fried potatoes (optional)
4 cups of long grain white rice or basmati rice.

Cover 3-4 cups of rice with boiled water.
Add 1 tsp of salt and TBSP of oil, stir well and keep in boiling water for 30 minutes.After meat is well marinated in pot, put stove on high.

Add potatoes then lentils if you 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.

Enjoy!

One Pot Breyani

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Posted in Breyani, One Pot Breyani, Traditional Eid Food

Tags: Breyani, cape malay cooking, Cape Malay Foods, Homemade, Salwaa’s Cape Malay Kitchen, TRADITIONAL, Traditional Cape Malay Food

Chickpea Salad

Dec 18

Here is a quick and easy chickpea salad recipe.

Salwaa’s Chickpea Salad

From My Kitchen To Yours – keeping our heritage alive since 2011!

In a salad bowl mix the following:

A can of drained chick peas

1/2 cucumber cut into small cubes pieces

1 large chopped tomato

Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.

Add a good squeeze of lemon juice and 1 tablespoon olive oil.

Mix well and enjoy a refreshing and delicious salad.

Garnish with fresh chopped coriander.

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Posted in Chickpea Salad, Salad

Tags: Cape Malay, cape malay cooking, Cape Malay Foods, Cape Malay Recipes, Chickpea Salad, Easy, Homemade, Salad, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food, Traditional Food

Tuna Salad

Dec 16

Salwaa’s Tuna Salad

I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

1 tin tuna, drained

1 finely chopped onion

1 – 2 finely chopped green chillies

1/2 each finely chopped mixed peppers (robot peppers / bell peppers)

Salt and freshly ground pepper to taste

Mayonnaise

Feta cheese

4 boiled eggs

Method:

Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.

Season with salt and freshly ground black pepper to taste.

Mix with a generous amount of mayonnaise, according to your taste.

Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.

Serve with crusty bread, crisps and a fresh garden salad.

Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.

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Posted in Salad, Tuna Salad

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Tags: Cape Malay, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Cape Town, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food

Recipe for 100 Koesisters

Dec 9

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying

Method:

Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

Koesister Video Tutorial

How to sugar / syrup koesisters

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Posted in Bulk Cape Malay Koesisters, Koesisters

Tags: Bulk Koesisters, Cape Malay, cape malay cooking, Cape Malay Foods, cape malay koesisters, Homemade, Koesisters, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, TRADITIONAL, Traditional Cape Malay Food, Traditional Cape Malay Koesisters, Traditional Food

Baked Beans Salads

Oct 21

Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)

I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.

My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!

Recipe One:

Salwaa’s BBQ Baked Beans

Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)

Mix well and simmer for 10 minutes on medium heat.

BBQ baked beans served with traditional braai

Recipe Two:

Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.

Ingredients:

1 tin (410g) baked beans

1 Tbsp oil

1 small onion, peeled and finely chopped

1/2 green pepper, finely chopped

2 cloves garlic, grated

1 – 2 green chillies, finely chopped

1 tsp roasted masala / leaf masala

½ tsp turmeric / borrie

3 Tbsp chutney (Mrs Balls or similar)

1 Tbsp vinegar

1 tsp sugar (optional)

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Method:

Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.

Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.

Variation: Use smooth apricot jam instead of the chutney.

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Posted in Baked Beans Salad, Salad