Blog Archives
Date Truffles
Salwaa’s Date Truffles
Delicious date balls or truffles made with dates, pistachios, crushed tennis biscuits and covered it with coconut and chocolate. It’s a very nice sweet and it goes well with mint tea. These date balls makes a great gift.
Add apple sauce instead of an egg. See my notes at the end.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
250g dates (pitted)
1 packet Tennis or Marie biscuits
110g butter or margarine
1/2 tsp vanilla essence
1/2 cup sugar
1 egg, beaten*see variation below*
Desiccated coconut
Method:
Chop the dates ensuring no pits remain.
Crush the biscuits.
Combine the dates, butter, vanilla essence and sugar in a small pot.
Cook over low heat until well mixed and soft.
Allow to cool slightly, add the beaten egg and crushed biscuits and mix well.
Shape into small balls by hand and roll in the coconut.
Store in the fridge.
Variation:
Use 2 tablespoons apple sauce instead of the egg.
Dip the date balls in melted chocolate then dip in chopped nuts. I used pistachio nuts and almonds.
Or, press flat and evenly into a flat baking tray, cut into squares.
Creamy Dill Soup
Traditional Czech Soup – Kulajda
Sweet and sour cream soup with dill, mushrooms, small cubes of potato and a soft boil, oozing egg. One of the advantages of travelling is you get to experience different types of foods and cooking styles. Best of all, I got the recipe to share which is perfect for Ramadan or serve as a light lunch or starter. It’s quick and easy to make in just 30 minutes!
Salwaa’s Sour Dill Soup
Ingredients:
3 potatoes (peeled and chopped into small cubes)
5 cups water (a little more than enough to cover the potatoes in a pot)
1 Tbsp peppercorns
2 bay leaves
1 tsp cumin /jeera
1/2 cup cake / plain flour
3/4 cup sour cream
3 Tbsp white vinegar
1/2 cup chopped mushrooms
handful of chopped fresh dill
Salt and pepper to taste
3-4 soft boiled eggs
Method:
Rinse the chopped and peeled potatoes and cover with just a little more water than needed, add the bay leaves, peppercorns and jeera. Cook over medium until the potatoes are soft.
Once the potatoes are soft, strain and reserve the excess water, mash the potatoes. In a separate bowl, mix the flour in with the sour cream. Stir in the liquid from the reserved water used for boiling the potatoes, a couple of tablespoons at a time until the mixture is smooth. Add this mixture to the mashed potatoes.
Bring to a simmer until the soup thickens. Then add the vinegar, handful of chopped mushrooms and chopped fresh dill. Break open the eggs and allow them to cook in the soup (like poached eggs) for about 3 minutes until soft boiled. Alternatively boil the eggs separately.
Prawn Samosas
Salwaa’s Prawn Samosas
Although prawns are not a typical samosa filling, you’ll absolutely love them!
Usually samosas are made with spiced minced meat, chicken or vegetable ones with potato, peas, or mixed veg but do try them with prawns for a change. I used shrimps or small prawns for my recipe. This recipe can be used to fill samosas or spring rolls. I usually make my own samosas wrappers or pur. You’ll find my recipe on youtube.com/capemalaycooking
Ingredients:
1kg small cooked prawns, divined
4 onions, peeled and chopped
3 Tbsp oil
2 tsp crushed garlic
2 – 3 tsps crushed dried red chillies
1 – 2 tsp salt or to taste
1/2 cup fresh dhanya / coriander / cilantro, chopped
1/2 cup chopped green Jalapeño peppers
2 tomatoes, chopped
3 Tbsps tomato ketchup
Method:
Heat the oil in a nonstick pan. Add the crushed garlic and chopped onions, fry until the onions are translucent.
Add the tomatoes and cook until the sauce is dry. Add the chillies, salt, chopped jalapeño and ketchup. Stir well to combine. Remove from the heat, stir in the prawns and chopped dhanya. Cool before filling samosa pur/wrappers. Fills about 60 – 70 samosas, depending on the size of your wrappers. These samosas freeze very well, sealed in an airtight container or ziplock bag.
To fry – heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil.
To air fry – preheat the air fryer for around 5 to six minutes at 180 degrees C. Place the samosas within the basket. Turn the temperature up to 200 degrees C for approximately 20 to 25 minutes. Round the halfway point, open the basket, and turn the samosas over for even cooking. Adjust the timing to finish of with a golden brown colour on your samosas.
Serve hot with desired dipping sauce. I used sweet chilli or homemade blatjang (chutney).
Chocolate Filled Doughnuts
This is such an easy and delicious recipe to share with family, friends and neighbours.
Salwaa’s Chocolate Filled Doughnuts
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
4 cups cake flour
1 packet instant yeast (7g or 10g packet)
¼ cup sugar
¼ tsp salt
½ cup butter
3 large eggs
1 cup milk
chocolate spread / jam / thick custard
Oil for deep frying
Method:
Heat the milk, add the butter, salt and sugar.
Stir until the butter and sugar is melted. Cool slightly.
Whisk the eggs in a separate bowl.
Combine the flour and yeast into a big mixing bowl.
Pour the milk mixture and eggs into the flour.
Mix to form a soft dough.
Cover the bowl with plastic wrap and leave in a warm place to rise for about 90 minutes or until double in size.
Lightly oil your work surface. Dip your fingers in oil and form the dough into 30 small balls.
Make a small hole in the dough and fill with a small block of chocolate.
Close the hole by pinching the dough together firmly.
Leave the dough balls to proof for 30 minutes.
In the meantime heat the oil in a deep pan or pot.
Gently transfer the dough balls one at a time into the warm oil.
Deep fry in medium hot oil turning half way through until golden brown.
Remove with a slotted spoon onto kitchen towel to drain excess oil.
Roll into sugar when slightly cool. Makes 30
Cook’s Note:
Instead of chocolate you may use jam or custard as a filling. After frying, make a small hole on one side. Using a syringe, thin nozzle or piping bag fill the doughnuts with the jam then roll into the sugar.
Roll the doughnuts in the sugar as soon as possible after frying in order for the sugar to stick. You may also use castor sugar instead of granulated sugar.
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Samosa Recipes
With Ramadan around the corner I thought I’d share some alternative samosa fillings. Samosas are perfect to accompany your soup for Iftar or to enjoy as a light snack with your favourite dip or chutney.
Samosas are made with fried or baked pastry with a savoury filling, such as spiced potatoes, cheese & onions and minced meat (lamb, beef or chicken). The traditional mince and onion filling remains a firm favourite amongst many.
Samosas are traditionally deep fried in vegetable or sunflower oil. For a healthy alternative brush your samosas with olive oil and bake at 190ºC for 40 minutes or until golden brown and baked through. Samosas can also be air fried using the same method as for your conventional oven.
Cheese & Onion Samosa Filling
Ingredients:
2 large onions, peeled and chopped finely
200g grated cheddar cheese
2 Tbsp cake flour
1 – 2 tsp crushed red chillies
1tsp roasted masala
2Tbsp fresh coriander / dhanya
Method:
Mix the flour with the cheddar cheese to prevent the cheese from sticking together.
Add the rest of the ingredients mix gently together and fill your samosa pur.
Chicken & Corn Samosa Filling
Ingredients:
2 chicken breasts
4 cloves garlic, grated
3 – 4 green chillies, chopped
1 red pepper, finely chopped
2 Tbsp dhanya / fresh coriander
1 chicken cube
2 cups corn (drain water if using from a can)
1/2 cups mozzarella cheese (optional)
1 bunch spring onions, chopped
Method:
Boil the chicken with the chicken cube, garlic and enough water to cover till cooked, about 10 minutes.
Drain the water completely.
Allow the chicken to cool and shred into pieces.
Add the remaining ingredients.
Season with salt to taste.
Use as a filling for samosas or spring rolls.
Fajita Samosa Filling
Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper 1 yellow pepper 1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice
Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot add the onions and peppers, sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would.
Serve with a chutney dip.
Learn to make samosas from scratch by following my tutorial above. You’ll learn how to make the samosa leaves / pur as well as traditional mince filling.
Please support @capemalaycooking by purchasing Salwaa’s Sweet & Savoury eBook for only R75
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
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.
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Pineapple and Banana Fritters
Pineapple & Banana Fritters
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Method:
Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.
Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.
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Pineapple & Banana Fritters
Pineapple & Banana Fritters
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Pineapple & Banana Fritters
Ingredients:
100g canned pineapple, crushed or pieces
1 large banana, sliced
1 cup self raising flour
1 tsp baking powder
1 tsp fine cinnamon
3 tsp sugar
1 large egg
1/2 cup juice of the canned pineapple
Cape Malay Cooking & Other Delights
Mix self raising flour, baking powder, cinnamon & sugar. Add egg and juice. Add pineapple and banana, mix well. Drop spoon full of batter onto a hot greased pan and bake until done turning once during baking. Serve warm with cream and golden syrup. Or sprinkle with cinnamon sugar.
Variation:
Add any fruit of choice
Fresh pineapple can be used
Instead of the juice, add 1/2 cup milk
Recipe can easily be doubled if required.
Fajita Chicken Samosas
Fajita Chicken Samosas
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
400g deboned chicken breasts (about 2 chicken breasts)
1 red pepper
1 yellow pepper
1 green pepper
2 large onions
1 Tbsp oil (olive or normal cooking oil)
½ – 1 tsp crushed red chillies
1 tsp jeera /cumin
1 tsp paprika
¼ tsp garlic powder
1 tsp salt (or to taste)
@capemalaycooking
1 tsp freshly crushed black pepper
200 strong cheddar cheese
2 tsp lemon juice
Method:
Cook the chicken breasts in a little water.
Add water as needed but don’t add too much, just so it does not stick or burn to your pot.
Meanwhile chop the peppers and onions finely.
Once the chicken has cooked removed it from the pot and allow to cool.
Shred the chicken breasts into small pieces.
Heat the oil in the pot, add the onions and peppers,
sauté for about 5 minutes.
Add the rest of the spices, stir and cook a further 5 minutes, don’t add water.
Cool completely before adding the shredded chicken, cheese and lemon juice.
Fill your samosas as you normally would. Serve with a chutney dip. Delicious 😋
#ramadan2017 #capemalaycooking #capemalay #samosas
Chocolate Pancakes / Crepes
Salwaa’s Chocolate Pancakes / Crepes
Salwaa Smith – Cape Malay Cooking & Other Delights
Here is a delightful refreshing pancake recipe with a twist. Wow your family with this chocolate pancake, fill it with chocolate instant pudding, chocolate mousse, fresh fruit, fresh cream or a combination of everything. Indulge!
Ingredients:
2 cups cake/plain flour, sifted
Pinch of salt
3 Tbsp cocoa powder
2 extra large eggs
1 ½ cup milk
½ – ¾ cup water, depending how thin you want the batter
100g butter, melted
Method:
Sift the flour, cocoa powder and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it.
Next gradually add small quantities of the milk and water, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 100g of butter in a pan. Spoon halve of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a piece of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook. Flip the pancake over with a palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. Keep warm and continue until all the batter has been used. Makes about 20 pancakes.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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