Sago Pudding

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Cape Malay Cooking & Other Delights – Salwaa Smith 


Perfect dessert for the cold weather! Takes less than 90 minutes to prepare and bake. This recipe can easily be doubled to serve more than 4 – 6 people. 
Ingredients:

4 cups milk

1 cup sago

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon

1/2 cup sugar

5 tablespoons butter plus extra for greasing 

2 tablespoon custard powder (optional)

1 teaspoon vanilla

4 large eggs       

1/2 cup sugar (extra)

 @capemalaycooking

Method:

Preheat the oven at 160° Celsius.

Grease a large pudding dish with butter. 

Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.

Simmer over very low heat until sago is transparent.

Mix custard powder with half a cup of water / milk and add to mixture 

Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.

Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix until combined. 

Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.

Gently fold the egg whites into the sago mixture. 

Bake in the preheated oven for about 40 – 45 minutes, until set  and the pudding is light brown on top.

Serve warm

 #capemalaycooking #capemalay

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Lamb Spinach

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Lamb Spinach

Salwaa Smith – Cape Malay Cooking & Other Delights

image

This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!

1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
#capemalaycooking
500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed

Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.

Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.

Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.

Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.

Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights

Pineapple Chicken

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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

Gulab Jamun

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Gulab Jamun

Salwaa Smith – Cape Malay Cooking & Other Delights

Gulab Jamuns are popular in South Asian cuisine. Crunchy on the outside, soft and chewy inside. Gulab Jamuns can be eaten as a dessert with ice cream or fresh cream. It can also be made during Ramadan to share with family, friends and neighbours. It is a great alternative to koesisters or doughnuts.

 

Gulab Jamun
Gulab Jamun

 Ingredients:

1 tin condensed milk (497g)

3 Tbsp butter, melted

½ tsp bicarbonate of soda

2 tsp baking powder

2 Tbsp semolina

1 tsp ground cardamom

½ tsp rose essence

2 – 2¼ cups cake flour, sifted

Oil for deep frying

 

For The Syrup

2 cups water

2 cups sugar

1 tsp rose essence

 

Desiccated coconut to finish

 

Method:

Using a medium size bowl whisk the condensed milk and melted butter together. Add the ground cardamom, baking powder, bicarb, essence and semolina whisk until the mixture turn creamy. Gradually add the flour to form a soft dough. (You may not need the full 2¼ cups of flour.) Leave to rest for about 10 minutes. Divide the dough into 30 pieces. Roll the pieces of dough into balls or into oblong shapes. Best to use a slightly floured surface (and hands) as the dough might be slightly sticky.

In the meantime add the syrup ingredients in a pot and bring to the boil. Boil until the sugar water turns sticky. Remove from the heat but keep warm to dip in the cooked gulab jamuns when done.

Heat the oil in a deep pot and deep fry the gulab jamuns on medium heat, take care not to over crowd the pot as the gulab jamuns will swell considerably. Fry until deep brown stirring all the time to get an even colour all over. Remove and drain excess oil on kitchen paper. Cool slightly before dipping in the warm sugar syrup and rolling it in desiccated coconut.

 

Cook’s note:

You may not need all the flour, add the flour gradually

You may leave the jamuns drenched in the syrup of you like it sweet and syrupy until it is ready to be served.

Gulab Jamun
Gulab Jamun

 

 

 

Orange Bundt Cake

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Orange Bundt Cake

Orange Bundt Cake
Orange Bundt Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

 

This cake has a citrusy flavour, the sweet & Sour orange juice and the orange butter icing gives this cake an incredible taste. Absolutely delicious. This cake can also be made in round cake or loaf tins.

 

Ingredients

2 cups cake flour

3 tsp baking powder

1 cup caster sugar

½ cup milk

½ cup orange juice

½ cup vegetable oil

3 large eggs, beaten

1½ teaspoons grated orange zest

½ tsp orange essence

 

Orange butter icing:

50g butter, softened

1 cup icing sugar

2 Tbsp orange juice

½ tsp orange essence

1 tsp grated orange zest

 

Method:

Preheat oven to 180 degrees Celsius. Grease and flour a Bundt tin.

In a measuring jug, combine milk, the orange juice, oil, beaten eggs, essence and

1½ teaspoons orange zest. Set aside.

Sift flour and baking powder into a large bowl. Mix in sugar.

Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.

Pour the cake batter into the prepared tin. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.

 

To make Orange Butter Icing:

Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in the orange essence and orange zest. Spread or drizzle over the cooled cake.

© Cape Malay Cooking & Other Delights

Chocolate Coconut Dreams

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Chocolate Coconut Dreams
Chocolate biscuits made with oats, flour, coconut and topped with melted chocolate. This was one of the first biscuits I made as a teenager.
Chocolate Coconut Dreams
Chocolate Coconut Dreams

Ingredients:
2 cups cake flour (plain flour)
2 cups rolled oats
1 cup sugar
1 ¼ cup desiccated coconut
250g soft butter
5ml bicarbonate of soda
25ml boiling water
25ml cocoa powder
25ml golden syrup
2 large eggs, beaten
To complete: 200g cooking chocolate

Method:
Combine flour, oats, sugar & coconut in a large mixing bowl.
Rub in butter with finger tips to resemble fine crumbs.
Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.
Beat eggs well and combine all ingredients. Mix well to form soft dough.
Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.
Bake in a preheated oven at 190 degrees Celsius for 10-12 minutes.
Cool on a cooling rack and dip the top of the biscuits in melted cooking chocolate.

Cool completely before storing in an airtight container. This biscuits last for up to a month if stored in an airtight container.
© Cape Malay Cooking & Other Delights

 

Ingelegde Vis (Pickled Fish)

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Ingelegde Vis (Pickled Fish) – Salwaa Smith – Cape Malay Cooking & Other Delight
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold.
Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish

Ingredients:
1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leaves
Method:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail
Yellow Tail


Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.

Fried Yellow Tail
Fried Yellow Tail

 

Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish
© Cape Malay Cooking & Other Delights

Peaches & Cream Sponge Cake

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Peaches & Cream Sponge Cake – Salwaa Smith – Cape Malay Cooking & Other Delights
Use the summer fruit which is in abundance now in South Africa, to decorate your cakes and bakes.

Peaches & Cream Sponge Cake
Peaches & Cream Sponge Cake

Ingredients:
1 cup castor sugar
4 extra large eggs
1 cup sunflower oil
2 tsp vanilla essence
1 1/2 cups cake flour
1 cup self raising flour
2 tsp baking powder
1/2 cup milk
300 ml fresh cream, whipped
Fresh or canned fruit of choice to decorate
Melted chocolate, optional
Roasted dessicated coconut for the sides, optional
#capemalaycooking
Method:
Preheat oven to 180 degrees Celsius. Grease 2 x 20cm baking tin with butter and dust the baking tins with flour or line the tins with greaseproof paper.

Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Pour into prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with smooth apricot jam or lemon curd, chopped peaches and some of the whipped cream. Spread the remaining cream over the top and sides, decorate with fresh or canned fruit.
© Cape Malay Cooking & Other Delights

Click here for details of where to buy your Cape Malay & Other Delights Cookbook

Custard Tart

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Custard Tart – Salwaa Smith – Cape Malay Cooking & Other Delights

Creamy custard tart baked in a shortbread tart case and topped with ground (fine) cinnamon or alternatively top with grated nutmeg. Delicious eaten warm or cold.

Custard Tart
Custard Tart

 

Short bread base for milk tart

Ingredients:

1 large egg

125g soft butter/margarine

1/4 cup cooking oil

3/4 cup white sugar

1 tsp vanilla essence

2 cups self-raising flour

1 cup cake flour

l level teaspoon baking powder

Shortbread Tart Base
Shortbread Tart Base

 

Using a large bowl mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Line a 20cm pie dish with approximately half of the pastry. The pastry should be as thin as possible with no holes. Left over pastry can be frozen or you can use it to make herzoggies. Refrigerate whilst preparing the custard filling.

 

Filling:

3 cups of milk (semi-skimmed or full cream)

3 heaped Tbsp custard powder

3 extra large eggs

½ cup white sugar

1 tsp vanilla essence

½ tsp ground cinnamon

Extra ½ tsp ground cinnamon to sprinkle over the custard tart when baked.

 

Dissolve the custard powder in the milk. In a separate bowl whisk together the eggs and sugar until the sugar is dissolved. This should take about 5 minutes on high speed with an electric beater. Add the vanilla essence and cinnamon. Gradually add the milk and custard mixture to the egg mixture. Mix well to combine. Pour the liquid into the prepared pie crust. Bake at 180 degrees Celsius for 30 – 40 minutes. Leave to cool, sprinkle the extra ½ teaspoon of ground cinnamon over the top. Slice and enjoy. Makes 1 x 20cm round custard tart.

Custard Tart
Custard Tart

© Cape Malay Cooking & Other Delights

 

Click here for details of where to purchase my Cape Malay & Other Delights Cookbook

 

Blueberry Sponge Cake

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Blueberry Sponge Cake

Blueberry Sponge Cake
Blueberry Sponge Cake

Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…

Ingredients:

1 cup white sugar

125g soft butter

4 extra large eggs

1 tsp vanilla essence

1 tsp almond essence

1 1/2 cups cake flour

1 cup self-raising flour

2 tsps baking powder

1/2 cup milk

 

Topping:

1 cup sugar

250g blueberries

Juice of ½ lemon

500ml fresh cream

 

Method:

Preheat oven to 180 degrees Celsius

Grease 2 x 20cm baking tins with butter and sprinkle with flour

Cream sugar and butter until light and fluffy

Beat the eggs in one at a time

Add vanilla and almond essence

Add flour and baking powder, stir well to combine

Stir in milk and mix until the mixture is a smooth dropping consistency

Divide the mixture equally into the prepared tins and bake for 20 – 25 minutes

To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done

Allow to cool slightly, turn out into a cooling rack to cool down completely

 

Meanwhile make the topping:

Pour the sugar into a heavy based pot over medium heat

Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup

Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam

Add the lemon juice, stir and leave to cool completely

 

To assemble:

Sandwich the cakes together with whipped cream

Spread a generous layer of cream all over the cake

Pipe a topping of cream around the top and bottom of the cake

Pour the jam in the inside of the top piping

Sprinkle the rest of the blueberries over the jam

Cut into slices and enjoy 🙂

© Cape Malay Cooking & Other Delights

 

Click here for details of where to purchase my Cape Malay & Other Delights Cookbook

Blueberry Sponge Cake
Blueberry Sponge Cake

Fruit Mince Pies

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Fruit Mince Pies – Salwaa Smith – Cape Malay Cooking & Other Delights

A mixed fruit mince pie is a fruit-based spicy mincemeat sweet pie of Middle Eastern origin that is traditionally served during the Christmas season. However, the pies themselves are a British invention.

Mince pie ingredients can be traced back to the 13th century. Returning crusaders brought with them Middle Eastern recipes that contained meats, fruits and spices. As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased.

Treat your family with my homemade mincemeat recipe. For the base I used my milk tart base recipe. Makes 18 mince pies or 1 large tart and 6 small pies.

 

Mincemeat filling:

3 medium red apples

5og butter

2 cups mixed fruit mixture

½ cup soft brown sugar

Zest and juice of 1 orange

Zest and juice of 1 lemon

1 Tbsp almond flakes

½ tsp mixed spice

Peel, core and dice the apples into small pieces. Add all the ingredients into a deep saucepan Bring to the boil, then simmer over low to medium heat. Cook for 30 minutes, stirring often. Cool completely before using.

Fruit minced meat filling

 

Short bread base for the mince pies:

1 large egg

125g butter/margarine

¼ cup cooking oil

¾ cup sugar

2 cups self-raising flour

1 cup cake flour

1 tsp vanilla essence

l level tsp baking powder

Castor and icing sugar for sprinkling

Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Roll out the pastry to 3mm thick. Using a round cutter, cut out 18 bases and place them into muffin trays. Put 1 heaped tablespoon mincemeat mixture into each. Re-roll out the pastry, use a star cookie cutter to cut out 18 star and press them lightly on top of the mincemeat to form a seal.

Sprinkle with caster sugar. Bake mince pies for 15-20 mins in a preheated oven at 180 degrees Celsius (fan) until golden brown. Leave to cool before taking them from the muffin trays and dusting with icing sugar. Serve and enjoy 🙂

Mince Pies

Shop online at www.capemalaydelights.store

All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

© Cape Malay Cooking & Other Delights

 

 

 

 

Stuffed Whole Chicken

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Stuffed Whole Chicken – Cape Malay Cooking & Other Delights – Salwaa Smith
Easy and delicious stuffed chicken to make as an alternative to Sunday roast using everyday ingredients. Tasty, soft and juicy chicken serve on a bed of fresh salad or with roast vegetables in season.

Stuffed Chicken
Stuffed Chicken

Ingredients:
1.5kg – 2kg fresh whole chicken, skin on
1 small onion
1 each small red, green and yellow peppers
1 medium carrot
1 small lemon
6 cloves garlic
3 – 4 Tbsp lemon and herb BBQ spice
Juice of 1 lemon
1 Tbsp olive oil for drizzling
#capemalaycooking

Method:
Clean, trim and wash the chicken making sure the cavities inside the chicken are cleaned. Do make sure you leave the chicken whole and leave the skin on to retain its natural juices.

Peel the onion, garlic and carrot. Slice all the vegetables as well as the lemon into small cubes, leaving the garlic whole.

Rub the whole chicken inside and out with the BBQ spice. Taste the BBQ spice first as normally it will have added salt. Stuff the vegetables and the lemon pieces inside the chicken.

Secure the chicken legs with toothpicks or kitchen string to ensure the stuffing stay inside. Place the chicken in a deep roasting dish. Cover securely with foil. Cook in a preheated oven at 200 degrees Celsius for about an hour.

Remove foil. Baste the chicken with the pan juice, lemon juice and drizzle the olive oil over the chicken. Return to the oven and roast a further 30 minutes at 220 degrees Celsius until the chicken is golden brown and the juices run clear.

Leave to rest for 10 minutes before serving. Use a carving knife and fork to cut into slices.

Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights

Triems / Madeira Cake

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Triems – Cape Malay Cooking & Other Delights – Salwaa Smith
(Plain Loaf Cake)

Not all cakes needs strawberries or cream to enjoy. This plain loaf is very delicious and very popular amongst the Cape Malays. This loaf cake is usually served at large gatherings and is often included in a barakat (gift of food or cakes) at a gadat or thikr gathering. It’s usually made in loaf tins and sliced into thin slices. Triem is the Cape Malay version of a Madeira loaf.

Triems / Madeira Loaf
Triems / Madeira Loaf

Makes 2 loafs
Ingredients:
125g soft butter or margarine
1/2 cup sunflower oil
1 cup white sugar
6 large eggs
4 cups self raising flour
1 tsp baking powder
1/2 cup milk
Extra butter for greasing (approx. 2 tablespoons)

Method:
Preheat your oven to 180 degrees Celsius. Grease 2 loaf tins well with the extra butter and sprinkle with flour.
In a large mixing bowl add the butter, sugar, oil and eggs. Whisk until creamy using an electric beater, about 5 – 10 minutes.
Add the flour , baking powder and milk. Whisk until all the ingredients have incorporated. Divide evenly between the 2 loaf tins. Bake at 180C for 30 minutes or until a skewer inserted in the middle of the cake comes out dry. Cool 5 minutes in the loaf tins before removing from the tins, leave to cool completely before cutting.
©Cape Malay Cooking & Other Delights
#capemalaycooking #capemalaycooks

Add 1 of the following for variation
– 1 tsp fine cardamom powder, or
– 1 tsp vanilla essence and 1/2 cup dessicated coconut, or
– 1 Tbsp fine aniseed powder

Click here for details of where to purchase my cookbook – Cape Malay & Other Delights Cookbook

Chocolate Fudge

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As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉

Makes approximately 60 pieces of soft chocolate fudge.

Chocolate Fudge
Chocolate Fudge

Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
#capemalaycooking
Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.

Homemade Chocolate Fudge
Homemade Chocolate Fudge

Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
 

Click here for details of where to purchase the Cape Malay & Other Delights Cookbook

Pavlova

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Pavlova – Cape Malay Cooking & Other Delights – Salwaa Smith
This pavlova is the perfect ending to a delicious lunch or dinner party on a hot summer’s day. Make in advance, the pavlova base can be kept in an airtight container for up to one week. Perfect when you have lots of food to prepare 🙂 Makes one large pavlova

Single Pavlova
Single Pavlova

Ingredients:
4 extra large egg whites
1 cup castor sugar
1 tsp vinegar or lemon juice
Maizena for dusting

Method:
Preheat oven to 120 degrees Celsius. Line a baking tray with greaseproof paper cut into a circle as big as a large dinner plate. Dust the greaseproof paper with a little maizena.

Using a clean, dry mixing bowl beat the eggs until stiff. Gradually add the castor sugar and keep on mixing until all the castor sugar has been added and the texture is glossy. Gently fold in the lemon juice or vinegar. Spread the mixture onto the circle of greaseproof paper.

Bake in a preheated oven at 120 degrees Celsius for 1 hour, turn the oven off and leave to cool completely inside the oven.

Decorate with whipped fresh cream and fruit of choice.
Or mascarpone cream, recipe below

To Make Mascarpone Cream
1 cup mascarpone cheese
1&1/2 cups fresh cream
1/4 cup castor sugar
1 tsp vanilla essence

© Cape Malay Cooking & Other Delights

Double Pavlova
Double Pavlova
Mini Pavlova
Mini Pavlova

Oven Grilled Mackerel Fillets

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Oven Grilled Mackerel Fillets – Cape Malay Cooking & Other Delights – Salwaa Smith
A quick and easy fish dish to prepare that will have you licking your lips and fingers. Use any fish of choice instead of the mackerel.
Mackerel with lemon, onion and chilli slices
Mackerel with lemon, onion and chilli slices

Serves 4
4 mackerel fillets
Sprinkle with salt and freshly grind black pepper to taste
Add slices of onion, lemon, red and green chillies
Dot with garlic and herb butter
Grill in a preheated oven on medium to high for 15 – 20 minutes. Serve with fresh garden salad and/or lemon fried rice.

Mackerel1
Served With Lemon Fried Rice
Served With Lemon Fried Rice


© Cape Malay Cooking & Other Delights

Sponge Flan

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Sponge Flan – Cape Malay Cooking & Other Delights – Salwaa Smith
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:
Preheat the oven to 180 degrees Celsius.
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 at 180 degrees Celsius.
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.

Sponge Flan
Sponge Flan

© Cape Malay Cooking & Other Delights

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Chocolate Trifle

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For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins  or even chocolate chip muffins for an even richer trifle.

Chocolate Trifle
Chocolate Trifle

Ingredients:

Chocolate cake slices

Or

6 chocolate muffins, sliced

1 litre milk

2 Tbsp custard powder

3 Tbsp cocoa powder

2 – 3 Tbsp sugar

1 cup fresh cream

Grated chocolate

Raspberries or fresh cherries for decorating

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Chocolate Trifle
Chocolate Trifle

Saucy Tiger Prawns Served With Lemon Rice

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Saucy Tiger Prawns
Saucy Tiger Prawns
Saucy Tiger Prawns – Cape Malay Cooking & Other Delights – Salwaa Smith
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
#capemalaycooking

Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.

Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.

 

Lemon Rice
Lemon Rice

Lemon Rice
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 lemons

Gently 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. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights

Orange Biscuits (lemoen koekies)

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Orange Biscuits (lemoen koekies)

Traditional Cape Malay biscuits flavoured with orange essence and dried citrus peels.

 

Orange Biscuits / Lemoen Koekies
Orange Biscuits / Lemoen Koekies

Ingredients:

250g soft butter or good quality baking butter

1 cup sugar

1 extra large egg

¼ cup sunflower oil

3 tsp orange essence

4 x 250ml cake flour, sifted

1 tsp ground naartjie/orange/satsuma peel (dried and ground)

1 tsp baking powder

Cachous (sen-sen) sweets to complete

Sen-Sent Sweets / Pink Cachous
Sen-Sent Sweets / Pink Cachous

 

Method:

Using a large mixing bowl cream the butter and sugar

Add the oil, essence and egg, mix well

Add the flour, baking powder and citrus peels

Mix well to form a firm dough

Roll out the dough approximately 5mm thick on a lightly floured surface

Cover the dough with cling film or greaseproof paper to prevent the dough from sticking to the rolling pin

Take a fork and lightly scrape the surface of the dough to make a line pattern

Cut out rounds with a cookie cutter and place the biscuits on a baking tray (no need to grease the baking tray)

Place a sen-sen sweet in the middle of each biscuit

Bake in a preheated oven at 180°C for 12 – 15 minutes or until lightly browned

Makes approximately 70 biscuits.

Orange Biscuits
Orange Biscuits
Lemoen Koekies
Lemoen Koekies

© Cape Malay Cooking

Saboera Biscuits

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Saboera Biscuits

Traditional Cape Malay biscuits subtly flavoured with spices and rose water.

 

Saboera Biscuits
Saboera Biscuits

 

Ingredients:

1 cup sugar

250g soft butter or good quality baking margarine

¼ cup sunflower oil

1 tsp vanilla essence

1 extra large egg

1 tsp rose water

4 x 250ml cups cake flour

1 tsp baking powder

1 tsp ground cinnamon

2 tsp ground cardamom

2 tsp ground dried naartjie (satsuma) peel

 

To complete:

½ cup sugar poured into a side plate

Black currants

 

Method:

In a large mixing bowl cream the butter and sugar together using a whisk until light and fluffy

Add the oil, egg, vanilla essence, rose water and mix well to combine

Sift the flour, baking powder and spices into the wet mixture and mix to form a firm dough

Roll the dough out on a lightly floured surface until approximately 5mm thick

Cover the dough with greaseproof paper or cling film whilst rolling to prevent the dough from sticking to the rolling pin

Cut oblong shapes with a cookie cutter

Press 3 currants on top of the biscuits, slightly spread out

Saboera Biscuits
Saboera Biscuits

Dip each biscuit (the top side only) in the sugar and place onto a baking tin, leave some space between each biscuit in case of spreading

Bake in a preheated oven at 180°C for 12 -15 minutes or until light brown

Makes 70 depending on the size of the cookie cutter.

Saboeras1

Saboeras2

© Cape Malay Cooking

 

Chocolate Chiffon Cake

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Chocolate Chiffon Cake
Chocolate Chiffon Cake

Chocolate Chiffon Cake

Light and fluffy chocolate cake made in a Bundt or ring tin.

 

5 extra-large eggs, separated

1 cup white sugar

1 cup self-raising flour

½ cup sunflower oil

2 tsp baking powder

¾ cup hot water (boiled water, slightly cooled)

1/3 cup cocoa powder

 

Preheat your oven to 170C.

Grease a Bundt (ring) tin.

Using a large mixing bowl, cream the egg yolks and sugar until light and fluffy.

Add the oil and stir to combine.

Sift the flour, baking powder and cocoa powder together in a separate bowl.

Add the flour mixture and the hot water to the wet ingredients in stages mixing well after each addition.

Using an electric beater whip the egg whites stiff until they hold their peaks.

Fold the egg whites lightly into cake mixture until just combined. DO NOT OVER STIR as the cake will lose volume and won’t be as light and fluffy.

Pour the mixture into the prepared tin.

Bake at 170C for 35 minutes. Leave the cake to cool in the tin for 5 minutes before turning it out on a cooling rack to cool completely before decorating.

 

Ganache

200g Cadbury Diary milk chocolate

½ cup fresh cream

Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream. Pour this over the cake. Decorate with fresh strawberries and/or chocolate curls.

Chiffon Cake© Cape Malay Cooking – Salwaa Smith

 

Breyani

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Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith

Traditional Cape Malay breyani served on Eid/labarang, weddings and special occasions. Serve with slices of boiled egg (optional) and atchars, dhai or tomato & onion sambal. Well worth the effort 🙂
Cape Malay Breyani
Cape Malay Breyani
Serves at least 6
750 g lamb, mutton or chicken pieces
For the marinade:
3 stick cinnamons
5 cardamom pods
2 bay leaves
5 cloves
5 allspices
1 Tbsp grated ginger
1 Tbsp grated garlic
2 – 4 green chillies, deseeded and chopped
2 tsp koljana / coriander
½ tsp coarsely crushed black pepper
3 tsp jeera / cumin
2 tsp leave masala / roasted masala
1 – 2 tsp chilli powder
2 tsp garam masala
2 medium tomatoes
½ cup plain yoghurt
½ bunch fresh dhanya, chopped
2 tsp salt
½ – 1 cup brown lentils
4 large potatoes
1 cup vegetable oil
3 large onions
3 – 4 cups long grain or basmati rice
2 bay leaves
2 stick cinnamons
2 tsp salt
2 Tbsp butter
Wash and drain the meat or chicken. Using a large dish or bowl add the meat and spices.
Liquidise ginger, garlic, tomato and yoghurt together. Pour this mixture on top of the meat. Add the ¾ of the chopped dhanya. Mix well and cover with cling film. Leave to marinade for at least two hours in the fridge or better still overnight. This will allow all the flavour to develop and the meat to be really flavourful.
Meanwhile boil the lentils, the amount of lentils depends on your taste, my family doesn’t like a lot of lentils in breyani, so I only use half a cup.
Peel, wash and cut the potatoes into round slices. Heat the oil in a saucepan. Fry the potatoes in the oil until lightly browned. Remove and set aside.
Peel and cut the onions into thin slices. Fry the onions in the same oil as you fried the potatoes until brown and crispy. Remove and set aside, reserving the oil.
Add the marinated meat into a large pot and cook until the meat is soft and tender about 35 – 45 minutes, depending on what cut or type of meat you using.
Parboil the rice with the salt, cinnamons and bay leaves. As soon as the water start bubbling remove from the heat our into a colander, rinse and leave to drain.
Mix the parboiled rice and cooked lentils into a bowl.
Now start the layers. Add a layer of potatoes in a large, deep and lightly greased ovenproof dish.
Then a layer of rice and lentils mixture. Add a layer of the cooked meat, including the sauce, followed by some of the fried onions. Continue layering the potatoes, rice, onions (reserve some onions for garnishing) until all the ingredients have been used and finishing with a layer of rice. Garnish with the braised onions, reserved dhanya and the butter, cut in pieces. Add 1 cup of hot water. Cover tightly with foil or the lid of the ovenproof dish. Cook in a preheated oven at 180C for 45 – 60 minutes.
Ensure you dish from all the layers by inserting your dishing up spoon right down and lifting it up. This way you can be sure to get from all the elements of the dish.
Serve with dhai (yoghurt sauce), tomato & onion salad or atchar.
© Cape Malay Cooking

Cape Malay & Other Delights Cookbook Launch

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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

988566_493043757515305_7188276291691903149_n 1509216_493050967514584_3376279079183060600_n 1609875_493042380848776_5153731817231558295_n 1908090_493050247514656_3601014565269762303_n 10150709_493039040849110_8652693557249904351_n 10292528_493041494182198_3524833319370411372_n 10411243_493045530848461_6284534979293427719_n 10675530_493039300849084_7856759460977680088_n 10930119_493042294182118_2110239859804904528_n 10931161_493048864181461_5788570649487253842_n 11037458_493050387514642_2663025802367635051_n 11054407_493047940848220_4157342059190067600_n 11058495_493037677515913_2600152464692929853_n 11107730_493049714181376_4117079672639395347_n 11108251_493050587514622_660945669008594122_n 11108523_493042487515432_8278449501283866050_n 11109443_493041800848834_789723916135596151_n 11110450_493050580847956_7540344183928819724_n 11214105_493050794181268_749046645251100131_n 11221590_493046544181693_2342245534114964257_n 11222971_493047597514921_7398934613936053485_n 11247601_493041947515486_4676231118244907358_n 11253589_493042560848758_1014170803532046668_n 11258216_493046027515078_5687685073980888223_n 11377116_493044864181861_6316298760169365543_n 11390010_493051054181242_8274668423800677781_n 11390175_493046547515026_7806865987002487675_n 11390211_493045494181798_8716622722257044545_n 11390498_493041324182215_152010137951981775_n 11391204_493050807514600_7962037035557195373_n 11391494_493041370848877_515671795427042675_n 11392870_493038190849195_3374132199772610943_n 11392941_493048930848121_5563105968871026416_n 11393161_493041887515492_128802147744309981_n 11401487_493041214182226_801842582387385056_n 11401575_493045577515123_4952355217865467031_n 11412364_493046647515016_3503474385775080175_n 11427205_493041264182221_163222860939092321_n 11430090_493044084181939_1408611709619208012_n

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://iono.fm/e/182241

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

Launch Pics

 

 

Cape Malay & Other Delights Cookbook

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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
Cookbook Launch

11090317_679568535505125_4652569001803063617_n

Fish Breyani

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Fish Breyani
Fish Breyani

Fish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith

From My Kitchen To Yours – keeping our heritage alive!

 

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

 

 

 

 

Cape Malay Koesisters

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Koesisters – Cape Malay Cooking & Other Delights – Salwaa Smith

Traditional Sunday morning breakfast. Spicy version of doughnuts, this recipe makes 30 koesisters

Cape Malay Koesisters
Cape Malay Koesisters

Ingredients
500 grams cake flour (4 x 250ml)
1 teaspoon dry ginger powder
1 teaspoon cinnamon powder
1/2 teaspoon cardamom powder
2 teaspoons aniseed powder
Rind of 1 naartjie / satsuma, dried and ground (optional)
1 packet instant yeast
1/2 cup sugar
1 cup boiling water
1 dessert spoon butter
1 medium egg
milk as needed
750ml vegetable oil for frying

Method:
Using a measuring jug, melt butter and sugar in hot water. Stir in egg. Add enough milk to make 1/2 litre. Mix flour, spices and yeast into a mixing bowl. Add the liquid mixture to the dry ingredients and mix to a soft dough. Set dough aside, covered, to rise until double in size. Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface. Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side. Remove with a slotted spoon and drain on absorbent paper. Cool completely.

Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre.

Cook’s tip:
Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there’s no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
To make the coconut filling
1 cup sugar
1 cup desiccated coconut
¾ cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.

Little balls of dough before frying
Little balls of dough before frying

Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface.

Frying one side
Frying one side

Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side.

Frying
Frying

 

Koesisters
Koesisters draining on kitchen towel after frying

Remove with a slotted spoon and drain on absorbent paper. Cool completely.

Sugared koesisters
Sugared koesisters

Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre.

Koesisiters
Koesisters covered with desiccated coconut

 

Koesisters3

To make the coconut filling
1 cup sugar
1 cup desiccated coconut
¾ cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.

Koesisters

 

Dried naartjie / Satsuma peels
Dried naartjie / Satsuma peels

Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there’s no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.

Dried naartjie / Satsuma peels
Dried naartjie / Satsuma peels

© Cape Malay Cooking & Other Delights

 

 

 

 

Pickled Fish (Ingelegde Vis)

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Ingelegde Vis (Pickled Fish)

Pickled fish is traditionally made at Easter time. Pickled fish dates back to when there was no refrigerators and different means were used to preserve food. Any firm fleshed fish can be used to make this delectable dish. Yellow tail and Snoek are the most common fish used when making pickled fish.

Pickled Fish / Ingelegde Vis
Pickled Fish / Ingelegde Vis

Serves 6

Ingredients:
1kg snoek or any firm fish cut into large slices
1 tsp salt
1/4 cup sunflower oil
1 cup brown vinegar
1/2 cup water
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 – 2 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
2 tsp fish masala (optional)
1/4 teaspoon chilli powder
5 bay leaves

Method:
Wash and drain the fish. Wipe the fish dry with a clean kitchen towel. Salt the fish slices. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil.  When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside.

Wipe the pan with kitchen towel to remove the residue from the fried fish, and add the sliced onions and fry till they turn golden. Add the liquids and spices, bring to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm.

Fried Fish
Fried Fish

Fish2

Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread.

Pickled Fish / Ingelegde Vis
Pickled Fish / Ingelegde Vis

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Paella

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Paella - Cape Malay Cooking
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
Seafood Paella

© Cape Malay Cooking

Cape Malay Cooking’s Raisin Buns / Bread

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Raisin Buns / Loaf
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

 

Raisin 2

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

raisin7 raisin 6

Raisin buns