Tag: Cape Malay

How To Make Homemade Bread

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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

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Homemade Bread
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Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

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

One-pan Wonder

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.

Enjoy!

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Tuna Breyani

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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.

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Continue reading Tuna Breyani

Camembert Tear and Share

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Camembert Tear & Share Rolls

Soft garlic and herb enriched rolls, topped with olive oil, served with a whole Camembert. Tear pieces of rolls, dip in the melted cheese and enjoy.

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

1 packet instant yeast

1 ½ cups lukewarm water

50g butter

1 Camembert

1 large garlic clove

2 green chillies

Few sprigs rosemary

Olive oil

Method:

Combine the flour, salt, sugar and yeast in a large mixing bowl. Add the water and mix until a dough forms. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with plastic wrap and prove in a warm place for 2 hours.

Grease an oven proof dish or baking tray with the butter. Cut the rind of the top of the Camembert. Peel and finely chop the garlic and chillies. Poke a few holes in the cheese, stuff a little of the garlic and chillies with a sprig of rosemary. Place the cheese in the centre of the tray.

Divide the dough into small balls, arrange the dough balls around the cheese, leaving a bit of a space between in ball. Scatter the remainder of the garlic, chillies and rosemary over the rolls. Brush lightly with olive oil. Cover loosely with plastic and leave for to rise again for about an hour.

Bake in a pre-heated oven at 180°C for about 25 minutes or until the rolls are brown and the Camembert has fully melted. Using a pastry brush, brush the melted butter over the rolls. Serve immediately.

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Sponge Flan

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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.

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