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Masala Steak
Masala Steak With Flaky Roti
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight
2 Tbsp cooking oil
2 large onions, peeled and sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large tomato, chopped
Method:
Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.
Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls
Enjoy!
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Easy Mango Atchar
Homemade Green Mango Atchar / Mango Pickle
@Salwaa Smith | Cape Malay Cooking & Other Delights
This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar. Atchar is a very popular condiment with a large part of the Southern African population. Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry. Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored. In Cape Malay culture and cuisine atchars are normally served with bredies, breyani or curries.
My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen. Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking.
Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money. May The Almighty grant her a high place in paradise, Ameen.
I’m thankful for the remarkable hardworking women I had as role models.
This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. This tutorial was done by myself and my husband. He loves to make atchar as well!
We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error! My atchar masala mixture is available online for delivery in South Africa and the UK at https://atomic-temporary-24476944.wpcomstaging.com/product/atchar-masala/
You may of course use a different brand of atchar masala…
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Follow my tutorial below for flop proof mango atchar
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.
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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
#capemalaycooking
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
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Number 1 Birthday Cake
I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.
Chocolate Cake
To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.
Ingredients for 1 cake:
3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
Method:
Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.
Now mix and bake the second layer as above.
Cool the cakes on a cooling rack
Draw and cut out a number 1 on an A4 paper
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Sandwich the layers together with chocolate butter cream
To make the butter cream you will need
125g soft butter
1 cup icing sugar
1/4 cup cocoa powder
Enough milk to make it spreadable
Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.
Spread ganache over the cake
To make the ganache you will need:
400g good quality chocolate
200ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring spreading over the cake.
Decorate with sweets or as you like
I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.
Yoghurt Cake
Yoghurt Cake – Cape Malay Cooking & Other Delights – Salwaa Smith
Use any flavour yoghurt to make this easy, quick and delicious cake for afternoon tea. Dust with icing sugar and enjoy with a warm or cold beverage.
Strawberry Yoghurt Cake
Ingredients:
3 large eggs
½ cup cooking oil
1 cup white sugar
1 tsp vanilla essence
1 ½ cup self-raising flour
½ cup yoghurt (any flavour)
Icing sugar for dusting
Yoghurt Cake Dusted With Icing Sugar
Method:
Preheat the oven to 180 degrees Celsius. Grease a Bundt tin or a 22cm round baking tin. Using a medium mixing bowl, whisk together the eggs, oil and sugar until the sugar has dissolved and the mixture is light and creamy. Add the vanilla essence and mix in the flour. Fold in the yoghurt and pour the batter into the prepared tin. Bake at 180 degrees Celsius for approximately 30 minutes or until a skewer inserted comes out clean. Leave to cool 5 minutes in the tin before turning out on a wired rack to cool completely. Dust with icing sugar.
© Cape Malay Cooking & Other Delights
Yoghurt Cake Served With Strawberries
Yoghurt Cake Made In A Round Cake Tin
Fig Jam / Preserve
Fig Jam / Preserve – Cape Malay Cooking & Other Delights – Salwaa Smith
Fig Jam
A very easy, no fuss recipe to make wholesome homemade fig jam. No preservatives, you won’t need any anyway, this jam is so good it will be gone in no time. Makes a great gift as well.
Ingredients:
1 kg ripe figs, trimmed and chopped into small pieces
2 cups sugar
2 cinnamon sticks
Rind and juice of 1 large lemon
Method:
Place all the ingredients in a deep stainless steel pot, cover and stand overnight at room temperature. The following day cook over low heat and stir to dissolve the sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 35 – 40 minutes or until thick and sticky. Mash figs gently to break up a little. Remove the cinnamon sticks and lemon rind, cool slightly. Seal in sterilised jars. Store for up to 2 months.
© Cape Malay Cooking & Other Delights
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Saucy Tiger Prawns Served With Lemon Rice
Saucy Tiger Prawns
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
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Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.
Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.
Lemon Rice
Lemon Rice
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons
Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights
Kolwyntjies
Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith
Kolwyntjies (korrewyntjies, cupcakes)
Nowadays kolwyntjies are better known as cupcakes, kolwyntjies were baked for special occasion topped with a spread of icing and topped with hundreds and thousands or eaten plain.
Shukran / tramekasie / thank you Grandma Soraya for the recipe 😉
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Creating memories, today my granddaughters helped me baked kolwyntjies!
Maryam & Thanaa
May Allah bless them always, Ameen
Makes 24
Ingredients:
100g softened butter
3 Tbsp cooking oil
1 cup sugar
3 large eggs
2 cups self-raising flour, sifted
1 tsp baking powder
3/4 cup warm milk
1 tsp vanilla essence
Method:
Using a large mixing bowl cream the butter, oil and sugar together. Mix in the eggs one at a time.
Fold in the self-raising flour, baking powder, milk and vanilla essence.
Pour the mixture into 24 cupcake cases or into 2 well-greased (grease with butter and dust with flour) muffin tins.
Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes.
Cool on a wire rack completely before decorating.
Kolwyntjies
Frosting:
1 ¼ cup icing sugar
2 Tbsp butter
3 tsp hot water
Food colouring as desired
Mix all the ingredients together. Divide into small bowls and add the food colouring. Spread a spoonful over the cakes, sprinkle with hundreds and thousands and top with a sweet, chocolate or candy.
Kolwyntjies nowadays known as Cupcakes 🙂
© Cape Malay Cooking & Other Delights
Patterned Swiss Roll
Patterned Swiss roll – my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc…
Ingredients For The Pattern
3 Tbsp (50g) unsalted butter, softened
⅓ cup icing sugar, sifted
2 large eggs whites
4 Tbsp cake flour, sifted
food colouring as required
Method:
Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.
Use any pattern for your design
Place baking paper over your design
Coloured batter used for this design
Completed pattern – freeze until hard
Ingredients For The Sponge Cake
3 large eggs, separated
80g caster sugar
3 Tbsp unsalted butter, melt
4 tbsp cake flour, sifted
½ tsp vanilla essence
Wet a kitchen towel
Method For The Swiss Roll:
Separate the egg whites from yolks in two bowls
In the bowl with the egg whites add half the sugar and cream of tartar
Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft
In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy
Swiss Roll Batter
Pour the batter on top of the frozen design
Trim the edges
Flip the Swiss Roll onto the wet towel
Roll it in the towel
Filled with cream, multi colour heart design
Multi colour dots design
Filled with strawberries & cream
Patterned Swiss Roll
Ingredients For The Pattern
3 Tbsp (50g) unsalted butter, softened
⅓ cup icing sugar, sifted
2 large eggs whites
4 Tbsp cake flour, sifted
Food colouring as required
Method:
Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.
Ingredients For The Sponge Cake
3 large eggs, separated
80g caster sugar
3 Tbsp unsalted butter, melt
4 Tbsp cake flour, sifted
½ tsp vanilla essence
½ tsp cream of tartar
Prepare a wet towel to use once the Swiss roll has been baked.
Method For The Swiss Roll:
Separate the egg whites from yolks in two bowls
In the bowl with the egg whites add half the sugar and cream of tartar
Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft
In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy
Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created
Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter
Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined
Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern
Pour the batter on top of the frozen design
Pop the tray into the preheated oven at 180 degrees for seven minutes
Remove the cake from the oven, trim the edges whilst in the pan still
Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down
Roll it up and allow to cool
Unfold when cool and fill as desired and re-roll.
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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