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Please note; due to coronavirus (Covid-19) our physical shop is still closed to the public. However, you can still shop online, chose delivery or you may collect in Newfields at a pre-arranged time.
As usual, we are taking extra precautions during these trying times. We have implemented new operational and social distancing safety measures to ensure the continued protection of clients, third party delivery and the wider communities in which we serve.
We are operating with a reduced menu, with a selected menu of favourites, with the full menu being introduced as and when we can.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Pre-heat the oven to 180°C.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes in the pre-heated oven.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
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Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
3 ripe bananas
2 large eggs
1/2 cup softened butter
1 tbsp milk
Pinch of salt
1 tsp fine cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
1 cup cake flour
3/4 cup sugar
3/4 cup chocolate chips
Method:
Preheat the oven to 180 degrees Celsius and grease a loaf tin with oil.
In a large bowl, mash the bananas with the eggs.
Add the butter, milk and sugar and mix with a wooden spoon until the sugar has dissolved. Add salt and cinnamon. Sift in the flour, baking powder and bicarbonate of soda.
Mix until combined.
Stir in the chocolate chips and pour batter into prepared tin.
Put in the middle shelf of the preheated oven and bake for 30 minutes, or until an inserted skewer comes out clean and the loaf is nicely browned.
Allow to cool in the tin for 10 minutes and then remove the loaf and cool completely on a cooling rack.
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A simple yet tasty recipe for green beans stew or bredie as we know it in Cape Town. Easy to make, a great idea for a healthy and nutritious meal. Here I used trimmed fine beans. Best of all 3 heaped tablespoons green beans equals one of your 5 a day.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
1 Tbsp vegetable oil
600g lamb pieces
1 large onion, chopped
1½ tsp salt
2 – 3 green chillies, chopped
1 Tbsp spoon sugar, optional
3 cloves
3 all spice
1kg green beans, sliced diagonally
3 large potatoes, quartered
Green Bean Stew served with basmati rice and atchar
Method:
Wash and drain the meat. Heat the oil in a large pot and braise the onions until deep golden brown.
Add the lamb pieces and garlic and cook until nearly tender about 40 minutes adding water as necessary.
Add the salt, chillies, cloves, allspice and green beans as well as the potatoes.
Cook until the potatoes are soft and tender adding water for thinner gravy.
Chicken and Corn Quiche – Salwaa Smith – Cape Malay Cooking & Other Delights
With Ramadaan fast approaching I thought I’d share with you my quick and easy quiche recipe. Mini quiches can be made in advance and stored for up to 3 months in the freezer. My mini quiche recipe is a brilliant and tasty way of using left over cooked chicken. Use polony, fish or shredded meat as an alternative.
Mini Quiche
Makes one large quiche or 24 mini quiches
Ingredients: 3 extra large eggs 2 deboned chicken breast, cooked and diced 1 small onion 100g grated Cheddar cheese 1 cup sweet corn 500g puff pastry Salt and pepper to taste 100ml fresh cream A sprinkle of dried herbs #capemalaycooking
Method: Preheat your oven to 200 degrees Celsius.
Lightly grease a baking tin/Pyrex with butter
In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well.
Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting the excess pieces off or line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit.
Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top. Bake in the oven for 15-20 minutes or until golden brown.
As we discovered on our recent trip to Portugal, Bacalhau (salted cod fish), is the most popular ingredient in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year.
Salted Cod – Bacalhau
This reminded me of the dried snoek and cabbage bredie my paternal grandmother and aunty used to make. So naturally we bought a small piece of salted cod which is similar to hake as we know it.
So today I share my grandmother’s recipe with you. What are your memories of this dish?
Salwaa’s Dried Fish & Cabbage
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Salted Cod – Bacalhau
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Ingredients:
1 medium cabbage
300g saltfish
1 large onion, peeled and chopped
2 Tbsp cooking oil
3 cloves garlic, peeled and finely grated
2 green chillies, or according to taste
1/4 tsp black pepper
3 medium potatoes, peeled and cut into half
Salt, if needed
Method:
Soak the salt fish in water for about 30 minutes to remove excess salt.
Heat the oil in a large pot. Add the onions and garlic, sauté until golden brown.
In the meantime slice or shred the cabbage finely.
When the onion is nice and golden, add the cabbage, potatoes, chillies and pepper.
Stir and cook until the potatoes is almost soft. Add drops of water if needed.
The cabbage must be a deep golden brown.
Strain the fish in a colander, pick or cut the fish into small pieces.
Add the fish to the cabbage, stir gently to combine.
Simmer a further 10 minutes.
Taste for salt and add according to you taste buds.
Serve with white rice, homemade blatjang or lemon atchar.
Cook’s Note:
Use dried snoek or 2 tins tuna
I used a “spitskop” cabbage
Koesister Pre-Mix
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