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Cinnamon Rolls
Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls
My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour
¼ cup melted butter, to brush over the top before baking
For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon
For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk
Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.
3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Pre-heat your oven to 200°C
7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Carrots and Pea Bredie
Salwaa’s Carrots & Peas Bredie
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
2 Tbsp cooking oil
1 large onion, peeled and chopped
500g mutton, lamb or beef pieces
800g carrots cut into julienne strips
3 large potatoes, peeled and cut into quarters
1½ cups frozen peas
1/2 tsp ground allspice or 5 whole allspice
1-2 green chillies
2 tsp salt or to taste
Hot water as needed
Chopped parsley for garnishing
Method:
Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.
Add washed and drained meat and braise until dark brown, 10-15 mins.
The meat should be as brown as you can get it.
Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.
Add carrots and potatoes, cook until potatoes are nearly soft.
Add frozen peas and cook a further 10 mins or until potatoes are soft.
Garnish with chopped parsley.
Serve with white rice and atchars.
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Slow Cooked Lamb Shanks
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!
Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock
Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.
Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.
Shop online at www.capemalaycookingdelights.com
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Sponge Flan
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
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:
Pre-heat the oven to 180°C.
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 in the pre-heated oven.
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.
All photos found on this website are the property of Cape Malay Cooking & Other delights and Salwaa Smith.
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
Fish Breyani
Fish BreyaniFish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
3 cups long grain rice or basmati rice
1½ cups frozen mixed vegetables
1 cup cooking oil
3 large potatoes
2 large onions, sliced thinly
1kg firm fish pieces of your choice, like hake or snoek
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
Fish Masala
7 cloves of garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
3 tsp jeera / cumin
Juice of 2 lemons
1 tsp turmeric / borrie
1 Tbsp vegetable oil
Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside.
Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt.
Simmer over low to medium heat for 10 minutes or until onions are soft.
Meanwhile, make the masala to fry the fish. Combine all the spices in a small bowl, stir to combine. Wash and dry the fish pieces, smear the masala mixture all over the fish. Leave to sit for 10 minutes before frying in the left over oil used for frying the potatoes.
Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly. Arrange the fish slices on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.
Cover and steam to complete over low to medium heat for about 20 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.
© Cape Malay Cooking
Paella
Paella – Cape Malay Cooking
Serves 6
1kg seafood mix
3 large onions, finely sliced
Oil for frying
200gr mushrooms, sliced
1 large green pepper, finely sliced
1 large red pepper, finely sliced
1 large yellow pepper, finely sliced
3 cups uncooked basmati rice
Salt and Tabasco sauce to taste
Fresh chopped parsley for garnishing (optional)
Marinade
2 tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
1 tsp paprika
Salt and pepper to taste
5ml Tabasco sauce
Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour. Meanwhile, fry onions in heated oil until golden. Add mushrooms and fry a further 5-10 minutes, or until softened. Remove onions and mushrooms from pan and set aside. Fry peppers in oil for 5 minutes, remove from pan and set aside. Transfer seafood and marinade to frying pan and fry for 15 minutes. Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse. Layer ingredients in a large saucepan as follows: first rice, then onions and mushrooms (reserving some onion and mushroom for garnishing) then the peppers and finally the seafood mixture. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Steam, covered, over medium heat for 30 minutes. Garnish with reserved onions, mushrooms and chopped parsley if using. Serve with lemon atchar and enjoy
Seafood Paella
© Cape Malay Cooking
Cape Malay Cooking’s Raisin Buns / Bread
- Raisin Buns / Loaf
Ingredients:
To make 12 buns. The ingredients can easily be doubled to make 24 buns or 12 buns and a loaf.
450g cake flour (about 3 1/2 cups)
½ teaspoon salt
50g butter
1 packet instant yeast
50g sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2 teaspoons ground aniseed
125g raisins
250 – 300ml lukewarm water & milk mixture (half & half)
Glaze:
1 tablespoon sugar
1 tablespoon boiling hot water
Method:
In a large mixing bowl, mix together the flour and salt.
Rub in the butter.
Stir in the yeast, sugar spices and raisins.
Stir in the lukewarm water to form a sticky soft dough.
Knead on a lightly floured surface for 10 minutes or until the dough is smooth and doesn’t stick to the work top.
Cover the bowl with Clingfilm and leave to rise until double in size in a warm area.
Knock the dough down.
Divide into 12 pieces and shape into buns.
Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200C.
To make the glaze, mix together the sugar and hot water until sugar has dissolved.
Brush over the baked buns immediately once removed and leave to cool on a cooling tray.
© Cape Malay Cooking
Cape Malay Cooking & Other Delights - Salwaa Smith 
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