Blog Archives
Ingelegde Vis (Pickled Fish)
Ingelegde Vis / Pickled Fish
Ingredients:
1kg snoek or any firm fish cut into large slices
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 leavesMethod:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
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
Ingelegde Vis / Pickled Fish
Peaches & Cream Sponge Cake
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
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
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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
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Custard Tart
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
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
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
© 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
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
Fruit Mince Pies
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.
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 🙂
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Stuffed Whole Chicken
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
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
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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
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
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
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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
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
Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
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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
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
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
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
Mini Pavlova
Oven Grilled Mackerel Fillets
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
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.
Served With Lemon Fried Rice
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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