How To Make Homemade Bread

Posted on Leave a comment

Salwaa’s Homemade Bread Video Tutorial

Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking

Follow me on social media:
INSTAGRAM: http://www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking

subscribe to my website: http://www.capemalaycookingdelights.com

SHOP ONLINE:
Buy me cookbooks, Ebooks and spices here: http://www.capemalaycookingdelights.com

Homemade Bread
Advertisements

Tuna Breyani

Posted on 1 Comment

Salwaa’s Tuna Breyani

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

Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie

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, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. 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 tuna with the masala on top of the rice 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 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

Shop online at:

http://www.capemalaydelights.store

Continue reading Tuna Breyani

Sponge Flan

Posted on Leave a comment

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.

Malva Pudding

Posted on Leave a comment


Deliciously moist pudding, serve with custard or enjoy on its own. Makes one large pudding or divide into ramekins. 
Ingredients:

1 1/2 cups sugar

2 large eggs

2 cups milk

2 tsp brown vinegar

2 Tbsp smooth apricot jam

2 Tbsp butter

2 cups cake flour,(plain) sifted

1 tsp bicarbonate of soda
Method:

Preheat oven to 180° Celsius. Cream together sugar, jam and eggs. Melt butter and add vinegar add this to the sugar and egg mixture. Add the milk, flour and bicarb, mix well to combine all the ingredients. Pour into a pyrex dish (or something similar) and bake for 45 – 60 minutes. If you using ramekins the time will be considerably shorter. You’ll know its baked when the top is browned and a toothpick inserted in the middle comes out clean. Remove from the oven and pour the warm sauce over. Makes 6 – 8
TO MAKE THE SAUCE:

1 cup milk

1/2 cup boiling water

1/2 cup sugar

3 teaspoons butter

1 teaspoon caramel essence

Melt all the ingredients in a saucepan over low heat an pour over the cake.

#capemalaycooking 

OR USE THIS RECIPE FOR A CREAMY SAUCE

250ml Cream

125ml butter

125ml sugar

125ml water/Orange juice

Melt together as per above sauce and pour over warm pudding

© Cape Malay Cooking & Other Delights

Salwaa Smith 

Pineapple Chicken

Posted on Leave a comment

Pineapple Chicken

Sweet and tangy, flavourful tropical chicken for a quick and easy meal. Prepare beforehand and pop in the oven for a lovely alternative to Sunday roast.

Tropical Pineapple Chicken
Tropical Pineapple Chicken

 

Salwaa Smith – Cape Malay Cooking & Other Delights

 

Ingredients:

1 chicken, skin off and cut into 8 pieces

1 tin canned pineapple rings (440g)

1 Tbsp brown sugar

¼ cup soy sauce

2 Tbsp tomato sauce

3 cloves garlic, minced

1 tsp freshly grated ginger

½ – 1 tsp chilli powder

1 tsp paprika

1 tsp salt or to taste

1 Tbsp cooking oil

Fresh chopped dhanya/coriander/cilantro

#capemalaycooking

 

Method:

In a medium bowl, whisk together soy sauce, juice of canned pineapple, tomato sauce, garlic, ginger, chilli powder, paprika and salt . Reserve a quarter of the sauce and set aside.

 

Using a Ziploc bag or large bowl, combine the sauce mixture and chicken. Marinate for at least 1 hour or overnight in the refrigerator, turning the bag occasionally.

 

Combine the pineapple rings and brown sugar.

 

Preheat the oven to 220 degrees Celsius.

 

Transfer the chicken, with the marinade, into an oven proof dish. Cook the chicken, uncovered, for about 45 minutes turning half way through. Pour the remaining reserved sauce and arrange the pineapple rings on top of the chicken. Return to the oven and grill for about 5 – 10 minutes until the pineapple rings are light golden in colour.

 

Remove from the oven and garnish with freshly chopped dhanya. Serve with a fresh green salad.

 

Cook’s Tip

Use fresh pineapple and half a cup of pineapple juice instead of the canned pineapple rings.

BBQ (braai) the chicken pieces instead of cooking in the oven.

© Cape Malay Cooking & Other Delights