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Summer Fruit Salad


Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Common fruits used in fruit salads include strawberries, pineapple, sweet melon, watermelon, grapes, and kiwifruit, pawpaw, orange, satsuma or any fruit that take your fancy.

I used the following fruit:

1/2 pineapple

1/2 pawpaw

1/2 mango

2 pears

1 cup of mixed green and black grapes

2 kiwi fruits

3 apricots

2 peaches

1 banana

2 satsumas

1/2 lemon

1/2 cup orange juice

1/2 cup pineapple juice

2 tablespoons honey (optional)

Method:

Prepare the fruit with a small knife, preferably a serrated knife

Peel the fruit, I left the skin on of the peaches

Carefully remove any pips or stones

Half the grapes

Cut all the fruit into even cubes

Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first

Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration

Pour the orange and pineapple juices over the fruit

Drizzle the honey over the fruit

Gently mix all the fruit together, cover with a plate of plastic wrap

Refrigerate for at least 30 minutes, or longer, before serving

This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

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Chocolate Trifle


Salwaa’s Chocolate Trifle

Chocolate Trifle

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

This stunning Chocolate Trifle is the perfect quick and easy dessert! It can feed a crowd, be made ahead of time and requires almost zero effort. This really is a dessert for chocolate lovers, use chocolate Swiss roll, chocolate brownies or any other chocolate cake. Add a handful of nuts for extra decants.

Ingredients:
Chocolate cake slices
Or
6 chocolate muffins, sliced
1 litre milk
2 Tbsp custard powder
3 Tbsp cocoa powder
2 – 3 Tbsp sugar
1 cup fresh cream
Grated chocolate

whipped fresh cream, raspberries, strawberries or fresh cherries for decorating.

Method:

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries, strawberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before. Make in individual bowls ready to be served.

Chocolate Trifle

Find my chocolate cake recipe here ⤵️

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Salwaa’s Tiramisu


Tiramisu

Salwaa Smith – Cape Malay Cooking & Other Delights

Tiramisu is an Italian dessert made of ladyfingers soaked in strong black coffee, arranged in layers and filled with a cream made with mascarpone and eggs. Tiramisu is one of the most famous Italian desserts in the world, it’s delicious and easy to make.

Make a large tiramisu or into individual serving dishes for convenient serving at your next party.

Ingredients:
1 cup strong black coffee
18 – 20 sponge finger biscuits
250g mascarpone cheese
284ml fresh cream
2 medium eggs
4 tablespoons caster sugar
50g plain chocolate, grated
3 tablespoons cocoa powder

Method:
Lightly grease a 900g loaf tin. Line with cling film. Using a shallow dish, dip the finger biscuits in the coffee.
Arrange soaked finger biscuits, sugar side on the outside, vertically along the long sides of the tin.
Whip the cream until soft peaks.
Add the cheese. Whisk the eggs and sugar until thick, fold into the cream and cheese mixture.

Mix together the chocolate and cocoa powder.
Scatter a third of the chocolate into the tin, top with half cream mixture.
Trim finger biscuits, add the trimmings to the cream
Top with half of the remaining chocolate, remaining cream and finish with a layer of the rest of the chocolate.
Chill for at least 3 hours or better still overnight.
Invert tin onto a serving plate and peel away the cling film. Serve chilled.

Tiramisu

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For any queries please email: enquiries@capemalaycookingdelights.com

VERMICELLI AND ICE CREAM


Vermicelli

This classic  dessert recipe is a delicious and light way to end any meal.  Serves 4

"Geskroeide" Vermicelli

“Geskroeide” Vermicelli

Ingredients:

250g vermicelli

50g butter

50g sugar (optional half white and half brown sugar)

50g sultanas or raisins

5 cardamon seeds, slightly bruised

3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon

250ml water

50g almond slivers (optional)

Method:

Melt butter in a large saucepan.

Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.

Add cardamon, stick cinnamon sultanas, sugar, almonds and water.

Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.

Serve warm on its own or with vanilla ice cream

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