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Pineapple & Banana Fritters
Pineapple & Banana Fritters
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Pineapple & Banana Fritters
Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Cape Malay Cooking & Other Delights
Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.
Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.
Crustless Milk Tart
Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.
Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Fajita Chicken Samosas
Fajita Chicken Samosas
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper
1 yellow pepper
1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
@capemalaycooking
1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice
Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot, add the onions and peppers,
sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would. Serve with a chutney dip. Delicious 😋
#ramadan2017 #capemalaycooking #capemalay #samosas
April News
Greetings Everyone
Trust you are all enjoying good health with the mercy of the Allmighty.
We are well into April, can you believe it? Seems like it was New Year the other day! Anyway, I thought I’d give you an update of all the new developments here at Cape Malay Cooking & Other Delights.
Thus far, the year has proved to be full of sadness, blessings and new adventures for me, Alhamdullilaah (all praise to the Almighty).
My dad, Mogamat Moosa Francis, passed away at the beginning of February after a long battle with Alzheimer’s. Six weeks later my sister in law, Baraneez, passed away at the very young of 44. May Allah (God) be pleased with them and elevate their status in paradise, ameen.
I’m now on my way to be qualified as a tour guide which will enable me to provide Cape Malay Cooking Adventures to tourists visiting our beautiful city. I’ll be providing the adventures from my home in Newfields. For more information please email me or complete the contact form below.
I’m also offering cooking classes to locals, please contact me for details.
Cape Malay Cooking Lessons
My premix spices have been well received, we now have the ready made cooking sauce where you only add your meat, chicken, fish or vegetables. All the other ingredients have already been added. In addition we also have ready mix dried spices. Add 2 – 3 tablespoons of this mixture to make a delicious curry or akni. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children.
Salwaa’s Cape Malay Spices
We will be opening a frozen division, Salwaa’s Cape Malay Delights. We are now taking orders for Ramadan. Please place your order by the 7th May 2017 to avoid disappointment. 10% of all profits goes to our charity, Cakes For Kids – free birthday cakes for less privileged children. Our price list is below.
Frozen Savouries Price List
For all your birthday cakes, cupcakes, fancies, etc…
please contact Tohierah on 078 606 9655
Last but not least! I’ve been appointed as Brand Ambassador to Akila Foods. I’ll be working closely with the Akila and Flava brand in future. If you would like to collaborate or work with me on any project please do get in touch.
Fish Frikadel (Fish Cakes)
Fish Frikadel (Fish Cakes)
Come rain or sunshine fish frikadel served with dhal and or ‘gesmoorde’ tomato is our favourite meal on a Monday in our household. ‘Gesmoorde’ tomato is made similarly to marinara sauce.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Fish Cakes
Fish Frikadel
Ingredients:
500g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
1/2 teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 & 1/2 teaspoons leaf masala (curry powder)
1/2 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. If you using tin tuna, drain well before using.
Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes 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 medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking
Fish Frikadel / Cakes
Dhal Curry
2 cups of dhal washed and drain
Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 – 30 minutes
Add water as needed
Meanwhile braise one large onion in a separate pan in;
1 Tbsp oil
1 Tbsp butter
Add
2-3 chillies
1/2 tsp mustard seeds
1 large tomato chopped in small pieces
Braise for about 5 – 7 minutes
When Dhal is soft and ready stir onion mixture into dhal.
Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking
Gesmoorde Tomato (Marinada)
Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking
Mint Lamb Chops
Mint Lamb Chops
Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
Serves 6
12 lamb chops, trimmed
3 red chillies, seeds removed and finely chopped
4 garlic cloves, crushed
Juice and zest of 1 lemon
1 pack (20g) of fresh mint, finely chopped
2 tbsp olive oil
For the mint sauce:
250g plain smooth yoghurt (2x175g tubs)
Small pack mint, finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
For the salad:
1 packet baby leaf salad mix
½ red onion J
uice of half a lemon
Seasoning as required
Method:
To make the mint sauce:
Place the yoghurt in a bowl, add the chopped mint, lemon juice.
Season with salt and pepper, mix well to combine.
Sprinkle with the lemon zest and set aside.
To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.
Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.
For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.
Serve with the mint yoghurt and salad.
To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.
Basic Cupcakes
Basic Cupcakes
Here is my basic recipe for quick and easy cupcakes. These easy cupcakes are so simple to make. Decorate with a swirl of delicious buttercream frosting, whipped fresh cream topped with fruit, ganache or plain icing sugar.
From My Kitchen To Yours – keeping our heritage alive
Ingredients:
250g soft butter
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Method:
Quick and easy, no fuss cupcakes.
Preheat the oven to 170° Celsius. Line 2 muffin trays with 24 cupcake cases. Add all the ingredients in a large mixing bowl. Using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases. Bake the cupcakes in the preheated oven, for approximately 15 minutes or until well risen, light brown and firm to the touch. Transfer to a wire rack to cool completely before decorating according to your taste.
© Cape Malay Cooking & Other Delights
Free eBook
Greetings Everyone
From My Kitchen To Yours – keeping our heritage alive!
Welcome to all my new readers at http://www.capemalaycooking.me, I hope you like what you see here and will take some time out to try some of my recipes.
Thank you for taking the time to subscribe to receive my eBook. I’m sure you’ll find a few favourites in it. Mine has to be Shepherd’s Pie, it’s so simple and easy to make. If you haven’t been able to download the eBook be sure to click the link at the end of this email.
I regularly post recipes on Facebook as well as here, on my website, be sure to check it out. These recipes are already proven to be really popular so make sure to have a look and treat your family, friends and neighbours to some quick and easy treats.
I have a few projects on the go. One of them has been Cakes For Kids – Free Birthday Cakes For Kids In Need. Please join us at www.facebook.com/cakesforkids.sa and if you would like to sponsor a cake or ingredients please email cakesforkids@capemalaycooking.me
The second exciting project is that I’ll be launching my own range of Cape Malay Cooking PreMix spices at the Face of Melayu Heritage Day Event. Come and join us on the day, there will be lots of activities as well as traditional Cape Malay lunch on sale. Come and purchase your Cape Malay & Other Delights Cookbook for only R189 and your Cape Malay PreMix spices.
LOTS OF PRIZES TO BE WON at our HERITAGE DAY EVENT
24 SEPTEMBER 2016
VENUE – 99 SOUTHERN CROSS DRIVE CONSTANTIA between 09:00 and 17:00!
Have a wonderful day and please tell your friends and family about Cape Malay Cooking & Other Delights.
Don’t forget to download your own copy of my eBook. Click on the link below
‘Winter Warmers with Cape Malay Cooking’
http://www.capemalaycooking.me
http://www.freecakesforkids-sa
Cocktail Bread Rolls
Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive
Cocktail Bread Rolls
Ingredients:
1 kg cake flour
1 tsp salt
1 (7g) packet instant yeast
4 tablespoons oil
4 tablespoons plain yoghurt
2 tablespoons sugar
2 large eggs
1 – 1 ½ cups lukewarm (tepid) milk
#capemalaycooking
Method:
In a large bowl add the flour, salt, sugar and yeast.
In a separate bowl mix the egg, oil and yoghurt. Add to the flour.
Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.
Knead the dough until smooth and the dough no longer stick to your hands.
Cover the bowl with plastic and leave to rise in a warm place until double in size.
Knock the dough down to let the air come out.
Break off small pieces of the dough and form into round shapes.
Place in a baking tray dusted with flour. Leave to rise for 10 minutes.
Brush with beaten egg, sprinkle with sesame seeds (optional).
Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.
Makes about 40 cocktail rolls.
© Cape Malay Cooking & Other Delights
Masala Chicken & Dhanya Rice
This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.
Masala Chicken
Ingredients for marinade:
6 chicken legs
2 tsp Cape Malay Cooking BBQ spice
1 tsp ground red chillies (or to taste)
2 dessert spoons paprika
1/2 tsp black pepper
1 tsp garlic paste
2 Tbsp oil
Enough lemon juice to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste
Taste for salt as the BBQ spice might have salt in it
Method:
Wash and dry the chicken legs. Make deep cuts into the chicken legs.
Rub the chicken legs all over with the spice make sure the whole leg is covered.
Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.
Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.
You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗
Dhanya / Coriander Rice
Dhanya Rice
This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.
Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya / fresh coriander / cilantro
Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Cape Malay Cooking & Other Delights - Salwaa Smith 
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