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Sponge Flan


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.

All photos found on this website are the property of Cape Malay Cooking & Other delights and Salwaa Smith.

Chocolate Chip Banana Loaf


Salwaa’s Choc Chip Banana Loaf

Chocolate Chip Banana Loaf

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.

All content and media is the property of Cape Malay Cooking & Other Delights

Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.

Green Bean and Lamb Stew


Salwaa’s Green Beans Stew

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.

Serve with boiled rice and atchar. Serves 6

Atchars are available in store at 377 on Imam Haron Road, Lansdowne or online at www.capemalaydelights.store

We deliver nationwide. Please check out our website for products.

Mango atchar, lemon atchar, mix veg atchar

Always braise meat until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.

All content and media is the property of Salwaa Smith and Cape Malay Delights (PTY) LTD.

Shop online at www.capemalaydelights.store

 

Chicken and Corn Quiche


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

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.

Buy your Ramadaan savouries online only R250 for a mixed box of 50 at www.capemalaycookingdelights.com

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Visit our online shop www.capemalaycookingdelights.com
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

Dried Fish and Cabbage


Salwaa’s Dried Fish & Cabbage

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

SAMSUNG CAMERA PICTURES

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.  

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Salted Cod – Bacalhau

This reminded me of the dried snoek and cabbage bredie my 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.

IMG_1541

 

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

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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.

IMG_3972

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.

IMG_6213

Simmer a further 10 minutes.

Taste for salt and add according to you taste buds.

Serve with white rice, homemade blatjang or lemon atchar.

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Here’s my complete recipe:

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

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

Koesister Pre-Mix


Visit our online shop
www.capemalaycookingdelights.com/shop
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

 

Dried Fish and Cabbage


Salwaa’s Dried Fish & Cabbage

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

SAMSUNG CAMERA PICTURES

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.  

46798885_10158272880255620_5743680698611400704_n

Salted Cod – Bacalhau

This reminded me of the dried snoek and cabbage bredie my 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.

IMG_1541

 

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

46521591_10158272863145620_869920178123571200_n

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.

IMG_3972

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.

IMG_6213

Simmer a further 10 minutes.

Taste for salt and add according to you taste buds.

Serve with white rice, homemade blatjang or lemon atchar.

50088492_2114957395209843_1303592689677107200_n

Here’s my complete recipe:

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

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

Koesister Pre-Mix


Visit our online shop
www.capemalaycookingdelights.com/shop
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

 

Chocolate Fridge Tart


No-Bake Chocolate Fridge Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

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An elegant chocolate tart. The bright red of the strawberries and the green of the pistachios goes beautifully with the dark chocolate. This incredibly easy, no-bake chocolate tart is made with a simple Oreo crust and rich chocolate ganache filling made with both milk and dark chocolates.

Ingredients:
2½ packets chocolate cookies (Oreo or similar)
100g butter, melted
350g milk chocolate
150g dark chocolate
300ml fresh cream / double cream
Strawberries for garnishing
Crushed pistachios, optional

Method:
Finely crush the biscuits and mix it with the melted butter.
Line a 20cm non-stick fluted loose bottom tart tin with the biscuit mixture. Use a spoon and your fingers to get an even layer into the bottom and edges of the tin. Freeze whilst preparing the filing.

Using a small pot heat the cream over low to medium. Break the chocolate into small pieces. Add the pieces of chocolate to the warm cream and stir till the chocolate has melted. Pour the chocolate mixture onto the biscuit base. Top with strawberries and crushed pistachios. Refrigerate at least 2 hours or overnight before serving.

Cook’s Notes:

It’s best to use a dark chocolate which contains 50-90% cocoa solids, cocoa butter, and sugar. For best results make the tart a day in advance. This chocolate tart will keep, covered well, for up to 4-5 days in the fridge, but I guarantee it wont last that long!

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

Homemade Bread


Homemade Baked Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!

IMG_0601.JPG

Fancy making your own bread? Baking homemade bread needn’t be difficult, here’s my easy recipe for a delicious crusty loaf of bread. My recipe makes 2 medium size loaves.

Ingredients:

4 cups bread flour

1 sachet instant yeast (7g)

1 Tbsp sugar

1 tsp salt

1 ½  – 1 ¾ cups lukewarm water

Oil for greasing

1 Tbsp melted butter

Method:

In a large bowl add the flour, salt, sugar and yeast. Stir to mix, make a little well in the centre, add the water. Start with one and half cups first. If the dough is too dry add the remaining quarter cup water little bit at a time. You may not need all the water. A wet dough is better than a dry one which will result in a tough bread texture.

Knead well for 10 – 15 minutes. The dough should be smooth and shouldn’t stick to your hands after kneading.

Grease a bowl with little oil. One to two teaspoons oil should be enough. You just want to prevent the dough from sticking to the bowl. Place dough in the bowl. Cover with plastic wrap and leave to rise in a warm place. Depending on the weather it can take between 1½ to 2 hours.

Punch down. Place in prepared loaf tins, (grease the tins well with oil) and leave to rise until double in volume.

Bake at 190°C for 35-40 minutes.

Turn out and cool on wire rack. To check if the bread is baked through, tap bottom of the loaf, it should sound hollow. Brush melted butter over the loaf whilst still warm.

This bread was made from my basic bread recipe. Shaped in a fluted mould pan, dusted with dry flour before baking. Served with butter and homemade fig jam. Learn how to make my fig jam here.

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Dusted with flour before baking

Common bread faults and causes

Lack of volume, heavy and closed texture.

  • Dough is too tight due to insufficient liquid.
  • Too much salt added.
  • Not enough yeast.
  • Dough over fermented, causing the gas pockets to break down.
  • Low gluten content due to incorrect flour used
  • Insufficient kneading or proving

 

Dough collapsing when placed into the oven

  • Over proving

 

Lack of crust colour

  • Dough over fermented
  • Lack of salt
  • Oven too cool

 

Uneven texture with holes and crust breaks away

  • Oven too hot
  • Insufficient proving
  • Dough left uncovered during proving and surface dried out

 

Bread is doughy in the middle

Taken out of the oven too early, not enough baking time.

 

Visit our online shop www.capemalaydelights.store

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

 

 

Adult Cooking Class


Cape Malay Cooking Lessons (based in Newfields)

7th July – learn to Cape Malay curry & flaky roti plus samosa making demo

14th July – learn to make Cape Malay breyani plus koesister making demo

We provide all the ingredients, eat in or take away at the end of the session. 

Free drinks. 

R300 per lesson per person. Your payment confirms your place. 

Booking essential via WhatsApp 0719249583

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#capemalaycooking #cookinglesson #authentic #capemalay #capetown #southafrica #salwaascapemalaykitchen

Cape Malay Little Chef Club


Greetings

Here follows an update on our future activities at Salwaa’s Cape Malay Kitchen.

In addition to our frozen and spice ranges we offer cooking and baking classes for kids aged 7 – 18yrs during school holidays.

We also offer baking sessions for birthday parties. Minimum 10 kids per party.

Bookings are now open for our Little Chef Cooking Club

Monday 2/7
Biscuits Making (7-15yrs)

Tuesday 3/7
Burger Making (7-15yrs)

Wednesday 4/7
Cupcake or Chocolate Cake Making (7-15yrs)

Thursday 5/7
Roti & Curry (12-18yrs)

Time: 13:30-16:30

Venue: Salwaa’s Cape Malay Kitchen, 5 Alleman Road, Newfields

Instructors: Salwaa & Tohierah

Price: R100 per session
50% deposit secures your child’s place. Limited place available.

To Book:
WhatsApp 0719249583

Price includes cooking / baking activities, ingredients, children get to take their creations home at the end of the session. Refreshments (cold drink) will be available.
Salwaa Smith – Cape Malay Cooking & Other Delights.

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