Blog Archives
Budget Recipes Series – Part One
Welcome to our new series, Budget Recipes Series
Here’s some recipes to feed a family of 4 on a budget for a week. I’ve created 7 family friendly dinner recipes suitable for everyone. My recipes are a collection of cheap yet delicious recipes to prove that you don’t need to sacrifice quality to save your rands.
Here’s my suggested menu for the week.
Monday
Fish frikkadel with gesmoorde tomato and rice.
Ingredients:
500g hake fillets or 3 tins of tuna / tin mackerel / pilchards
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
¼ teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1¼ teaspoons leaf masala / chilli powder
¼ teaspoon borrie/tumeric
1 tablespoon lemon juice
Salt to taste
Handful chopped parsley
1 medium egg
Cooking oil for shallow frying
Method:
Boil hake in enough water to cover for 5-10 minutes. Drain well and flake.
Soak the bread in water for 10 minutes then squeeze out all the water. Meanwhile, to the oil in a saucepan add the chopped onion.
Braise until golden brown. Add tomato, garlic and spices, cook for 5minutes until all the spices are combined.
Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes.
Shallow fry in hot oil until brown for about 5 minutes on each side. Serve with white rice and gesmoorde tomato.
Gesmoorde Tomato
Sauté a large peeled and chopped onion in a tbsp of oil.
Add 2 finely chopped cloves of garlic
Green chillies to taste
A small chopped green pepper optional
Salt to taste
1/4 tsp dried mix herbs
3 large red tomatoes.
You may use tin of chopped tomatoes instead of the fresh tomatoes.
Add 1 – 2 tablespoons of sugar, optional. The sugar will neutralise the acidity of the tomatoes.
Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft about
10-15 minutes. Serve warm with the fish frikkadel and rice.
Tuesday
For Tuesday I chose dhal with eggs and rice.
Tarka Dhal
1 cup red lentils (dhal)
1 teaspoon grated ginger
1 teaspoon crushed garlic
½ teaspoon turmeric
2 green chilies, chopped
1½ teastpoon salt
For the tarka
2 tablespoon cooking oil
1 medium onion, chopped
¼ teaspoon mustard seeds
¼ teaspoon onion seeds / powder
½ teaspoon chilli powder
1 medium tomato, choppedFor the garnish
1 tablespoon chopped fresh dhanya
1 green chilli, chopped
1 tablespoon chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm. Whilst the dhal is cooking boil 4 – 6 eggs. Cool down and peel.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Gently add the peeled hard boiled eggs. You can slice it in half at this stage or leave it whole if preferred. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve with boiled rice, roti, vetkoek and atchar or sambals.
Wednesday
Mince Pasta Bake
250 gram of pasta of choice cooked as per packet instructions. Drain and put in oven proof dish.
Sauté 1 medium chopped onion in a a little olive oil. Add 1 tsp of fresh minced garlic, 1 tin of chopped tomatoes with salt an pepper to taste and a tsp of dried mix herbs. Cook for about 10 minutes. Mix with pasta.
Brown 400g steak mince in another pan until dry and mix with pasta and tomato mix.
For the sauce
2 tablespoon butter
3 tablespoon cake flour
2 cups of milk
3/4 cup of grated cheddar cheese (optional)
Method:
To make the sauce, melt the butter in a saucepan on a low heat. Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste. Slowly pour the milk in, stirring all the time. Bring to the boil, stirring with a whisk, until thickened. Season with pepper & salt to taste and stir well. Add cheese and stir. Pour into baking tray with all other ingredients.
I topped it with more grated cheese and sliced mozzarella for a more cheesy taste.
Bake in preheated oven at 180’C for about 15 minutes.
Thursday
Cauliflower with rice
Stew or bredie as it is known in South Africa usually consists of mutton / lamb pieces / beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
600g mutton / lamb pieces / beef pieces
1 large cauliflower (or 2 small ones)
2 stick cinnamons
1-2 green chillies
1 teaspoon salt
1 tablespoon sugar (optional)
Water as needed
Method:
Heat oil in a large saucepan and braise onion until golden brown, 5-10. Add meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough water; simmer until meat is nearly tender about 30 – 40 minutes depending the cut of meat you use. Add cauliflower florets and simmer until almost soft. Add potatoes and cook for about 15 minutes. Add sugar, stirring gently to dissolve. Serve with boiled rice and atchars.
Friday
Ingredients:
Serves 4 – 6
2 cups basmati rice
500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 tablespoons leaf or roasted masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 teaspoons salt
2 cups frozen mix vegetables
2 large potatoes, quartered (optional)
50g butter
1/4 cup water
Method:
Cook the basmati rise in enough water to cover until nearly tender. Rinse and drain in a colander. Wash and drain minced meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes, adding water to prevent it from sticking and burning. Add mince to sauce, stirring to prevent lumps forming. Cook covered for 10 minutes, then add tomato and potatoes if using and cook until almost tender, about 15 minutes. Add the frozen veg and cook a further 10 minutes. Layer a third of the rice in a casserole dish top with a third of the mince. Add a second and third layer of rice and mince ending with a layer of rice. (So in effect you will have 3 layers). Dot with butter and water. Cover and microwave for 10 – 15 minutes to finish cooking the breyani. Garnish with chopped dhanya leaves. Serve with atchars or sambals.
Saturday
Homemade Pizza
Makes 1 large Pizza
2 cups self raising flour
1 cup low fat plain yoghurt
In a bowl mix the 2 ingredients until a dough forms. Cover and allow the dough to rest for 10 minutes.
Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray and top with fillings of your choice. Bake for about 20 minutes at 190 degrees.
Suggested Toppings:
To start off all pizzas:
• Tomato puree or tomato ketchup
• Dried mixed herbs, oregano or fresh chopped basil
Spread tomato puree or tomato ketchup over the pizza bases, sprinkle with the herbs.
Top with grated cheese and get your children to decorate with whatever toppings you have in the fridge.
Bake in a preheated 200 C for 15 to 20 minutes if using a scone or dough base, until golden brown.
Topping ideas:
• grated cheese (cheddar, mozzarella)
• olives
• chopped onion
• chopped peppers
• chopped tomatoes
• broccoli florets
• sliced courgettes
• sliced mushrooms
• tinned sweetcorn
• roasted vegetables
• chopped pineapple
• tuna
• cooked chicken
• pepperoni, salami
Sunday
Very easy and simple to make but absolutely delicious
1kg chicken pieces seasoned with 1 – 2 teaspoons salt and lots of black pepper
In a hot deep pot add half cup tablespoons oil, your pot needs to be very hot before adding the oil. Use a heavy based pot for best results.
Fry chicken one layer at a time for 5 minutes each side, don’t worry if it is little dark, when done it will be a nice deep golden colour. Remove, set aside and fry the rest of the chicken. After all the chicken has fried you may add potatoes. Brown the potatoes on all sides, remove.
Add the chicken and potatoes back to the pot with little water as needed.
Cover pot with lid turn the heat to medium – low heat and let it simmer for another 20 minutes. Try not to stir the pot, shake the pot gently from time to time, add little bit of water to prevent the chicken and potatoes from sticking.
Serve with gesmoorde rys / braised rice and deep fried potatoes, if you not adding potatoes in the pot, and / or lots seasonal vegetables of choice.
Sunday Dessert
Here’s a delicious treat for the weekend.
Chocolate meets coffee – the perfect combination for this delectable chocolate cake variation.
Salwaa’s Cappuccino Bars
Ingredients:
225g softened butter
1 cup sugar
4 large eggs
1 ¾ cup self-raising flour
1 tsp cocoa powder
1 teaspoon baking powder
3 tablespoon instant coffee dissolved in 3 tbsp hot water
Topping:
1/2 cup double cream
200g white chocolate
1 teaspoon butter
Method:
Preheat your oven at 180°C
Cream the butter and sugar together in a bowl till light and fluffy using electric beater. Then add the eggs and mix till all combined, sift the flour, baking powder, cocoa powder and mix till the cake mixture is smooth.
Lastly mix the coffee mixture well into the cake mixture. Grease and line baking paper in a 28 x 18cm baking tin and pour your cake mixture evenly in your prepared baking tin.
Bake for the cake for 30 minutes or till the cake has risen and firm to touch.
Allow the cake to cool in the tin for 10 minutes once baked and then turn onto a cooling rack to cool completely.
Prepare the topping on the stove in a small sauce pan by adding all the topping ingredients on a low heat, ensuring the mixture does not boil or burn. When the chocolate starts to melt turn the heat off and mix till it’s all combined and silky smooth. Allow the topping to cool and then spread over your cooled cake.
Slice into 18-20 bars depending on your desirable serving size.
Enjoy!
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Spicy Toasts
Spicy Toasts
Salwaa Smith – Cape Malay Cooking & Other Delights
Here’s a delicious and easy spicy toast recipe for breakfast. Spicy toast is an interesting easy recipe made with just a few ingredients. This simple and easy-to-make toast recipe would be loved by adults and kids alike. Packed with the goodness of milk, cheese and eggs, this is an ideal breakfast to kick-start your day.
Serves 4
Ingredients:
6 large eggs
1 cup milk
2 green chillies, finely chopped
1 tablespoon freshly chopped dhanya
1 cup grated cheddar cheese
½ teaspoon salt
½ teaspoon white pepper
8 slices white bread
Method:
Break the eggs into a bowl and whisk. Pour in the milk and whisk. Add the rest of the ingredients.
Cut the bread diagonally and soak one at a in the egg mixture. Heat the oil in a frying pan.
Fry the slices of bread until they are golden brown, about 2 minutes each side.
Drain of any excess oil and serve immediately with freshly cut tomatoes.
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Basic Cupcakes
Some colourful decorated cupcakes. I made these using my basic cupcake recipe which I’ll share again with you all.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Makes 24
Ingredients:
225g soft butter/margarine
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Method:
Line 2 muffin trays with 24 cupcake cases.
Add all the ingredients in a large bowl and, using an electric hand whisk, beat together until just smooth. The mixture will be fairly stiff. Spoon the mixture into the paper cases.
Bake the cupcakes in a pre-heated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool.
Buttercream Frosting:
175g soft butter
350g icing sugar
Food colouring
A variety of edible sugar flower shapes, cake decorating sprinkles, etc…
Method: Whisk the butter until smooth and creamy. Sift in the icing sugar and mix until combined Add a drop of milk if the mixture is too stiff. When the cupcakes are cold, spread or pipe a little frosting on top of each cupcake, then decorate to your choice.
Cook’s Tips:
For best results use all ingredients at room temperature. Here’s more tips to bake the perfect cupcake
Add 1 teaspoon vanilla essence for extra flavour.
This recipe makes approximately 24 cupcakes. Here’s my recipe for 100 cupcakes.
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Pepper Steak Pie
Salwaa’s Pepper Steak Pie Filling
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1kg stewing steak
2 onions, chopped
1 tablespoon oil
1 & 1/2 teaspoon freshly crushed garlic
3 bay leaves
3 cloves
3 allspice
1/2 cup sago soaked in water
2 teaspoons cracked black pepper
1 teaspoon white pepper
1 teaspoon black pepper
Water as needed
1kg puff pastry
1 tablespoon butter
1 egg (beaten for glazing pie pastry top)
200-250g mushrooms, chopped (optional- stir in at end of cooking while mixture is cooling)
Method:
Wash and dice up steak into 4 cm cubes.
Heat a large saucepan. Add oil. Cook onion until golden brown over medium heat and add garlic after a few minutes, stir well. Add the steak & water to cover, stir through.
Add and mix in the pepper. Whilst the steak is cooking soak the sago in water to cover.
Gently bring to boil then reduce heat & simmer on low for 1 – 1 & 1/2 hours or until steak is nice and tender.
Stir occasionally to stop burning, check because you may need to add some extra water.
Add the soaked sago and cook a further 15 minutes.
Allow your pepper steak filling to cool completely before using. (Stir in the mushrooms at this point if using.
When you are ready to cook the pie, preheat oven to 190°C.
Roll your pastry out on a lightly floured work surface. Ideally the pastry should be about 3mm thick.
Using your pie dish as a guide, cut the pastry 1 cm wider than edge of pie dish and set aside. This will be the base. Cut lid for pie, make this same size as pie dish and set aside.
Grease the pie dish by rubbing butter liberally over the base – this helps later for removing/serving pie after baking.
Line base of pie dish with the pastry bottom and press all around to edges of pie dish.
Spoon in the cooled pepper steak mixture, (removing bay leaves, allspice and cloves as you do this) spreading it out evenly to edges.
Brush lip of pastry around pie dish with beaten egg.
Put pastry lid on and press edges all round pie dish. Decorate with fork to create ‘crust edge’.
Brush all over with beaten egg. Make a small sliced opening in middle of pie before putting in oven – this lets steam escape as it cooks.
Transfer to oven and cook for 15 minutes. Rotate pie around and cook for a further 15 minutes or until top is lightly browned.
Allow to cool for 15 minutes, after cooking and before serving – this way the pastry sets and makes it easier to serve or flip on to a plate.
Alternatively, cut the pastry in square, drop a spoonful of filling on one half fold the other half over to make a triangle.
Or using a round cooking cutter, press out circles big enough to line a muffin tin (the holes) drop spoonfuls of filling in the centre and close with another pastry circle. Brush with beaten egg and bake as above.
Cook’s Tip:
Instead of adding plain water during the cooking process, dissolve 1 cube beef stock in half litre water and use that as needed.
You can find my pastry recipe here⤵️
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Chickpea Salad
Here is a quick and easy chickpea salad recipe.
Salwaa’s Chickpea Salad
From My Kitchen To Yours – keeping our heritage alive since 2011!
In a salad bowl mix the following:
A can of drained chick peas
1/2 cucumber cut into small cubes pieces
1 large chopped tomato
Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.
Add a good squeeze of lemon juice and 1 tablespoon olive oil.
Mix well and enjoy a refreshing and delicious salad.
Garnish with fresh chopped coriander.
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Tuna Salad
Salwaa’s Tuna Salad
I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 tin tuna, drained
1 finely chopped onion
1 – 2 finely chopped green chillies
1/2 each finely chopped mixed peppers (robot peppers / bell peppers)
Salt and freshly ground pepper to taste
Mayonnaise
Feta cheese
4 boiled eggs
Method:
Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.
Season with salt and freshly ground black pepper to taste.
Mix with a generous amount of mayonnaise, according to your taste.
Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.
Serve with crusty bread, crisps and a fresh garden salad.
Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.
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Recipe for 100 Koesisters
Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.
Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!
Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.
I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.
Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.
A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!
I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.
This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!
Remember, you’ll need an extra large bowl for mixing.
Ingredients to make 100 Cape Malay Koesisters
2kg cake / plain / all purpose flour
3 heaped tablespoons ginger powder
3 heaped tablespoons cinnamon powder
4 teaspoons cardamom powder
6 tablespoons aniseed powder
3 tablespoons whole aniseed
4 level teaspoons mix spice
4 teaspoons ground naartjie / satsuma peel
4 packets instant yeast (7g or 10g)
2 cups sugar
1 teaspoon salt
4 eggs
1/2 cup cooking oil
4 cups hot water
2 – 2½ cups milk
3 litres oil for deep frying
Method:
Add and mix all the dry ingredients into a very large bowl.
Measure and mix the wet ingredients in a separate bowl.
Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.
Cover with plastic wrap and set aside in a warm place to rise until double in size.
When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.
You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.
Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.
Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.
Watch my video tutorial for more tips and to see my method.
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No-Bake Oreo Cheesecake
Salwaa’s No-Bake Oreo Cheesecake
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
A rich and creamy cheesecake to make during the holidays or just anytime to spoil family and friends.
Ingredients:
24 Oreo biscuits
4 tbsp of melted butter
250g cream cheese, at room temperature
6 tbsp icing sugar
1/2 tsp of vanilla essence
2 x 250 ml of fresh cream, chilled
3 tsp gelatin, dissolved in 3 tablespoons of hot water
Method:
In a mixing bowl, finely crush 16 of the oreo biscuits. Add the melted butter and stir to combine. Add it to the bottom of a 24 cm spring form pan. Press the biscuit mixture lightly down with the back of a spoon or spatula.
Add the cream to a mixing bowl and whip until it is thick. In another bowl add the cream cheese, vanilla essence and icing sugar. Mix until combined and creamy. Add the whipped cream as well as the gelatin.
Break 4 of the oreo biscuits into piece and fold it into the mixture.
Add the cream cheese mixture on top of the oreo base and smooth the top. Top it with the remaining oreo biscuits.
Refrigerate until set, 4 – hours or preferably overnight.
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Braised Minced Meat
Braised Minced Meat (gesmoorde mince)
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Quick, easy and very economical to make. Serve with white rice and atchar or homemade blatjang.
Serves 6
1 kg minced meat
1 tbsp vegetable oil
2 large onions, finely chopped
1 large green pepper, finely chopped
2 tsp finely grated garlic
2 green chillies, chopped
5 allspice
5 cloves
3 bay leaves
1 tsp salt (or to taste)
1 tsp black pepper
1 cube beef stock dissolved in 1 cup hot water (optional)
4 large potatoes, peeled and cut into small pieces
2 cups frozen mix veg or frozen peas
Method:
Heat the oil in a large pot. Add the onion and braise until the onions are very brown. Once the onions are brown add the green pepper, garlic and spices, you may add half a cup of water if the onions are starting to stick to the bottom of the pot. Add the minced meat, stir to separate the minced meat, cook over medium heat until the mince is brown.
Next add the potatoes pieces with the beef stock, if using or water as necessary, cook until the potatoes are semi soft. Add the frozen veg / peas and cook over low to medium heat until the potatoes are soft. You may add more water if necessary. Serve with white rice and atchars or blatjang.
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Tomato Sausage Bredie
Salwaa’s Tomato Sausage Bredie (Stew)
Here’s another midweek budget friendly recipe.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage heritage alive since 2011!
500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chilles , chopped or more
1 heaped TBSP tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste
Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
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Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Add a a tin of baked beans to stretch this dish even further 🙂
Cape Malay Cooking & Other Delights - Salwaa Smith 
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