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Rille Gebak


Rille Gebak is similar to spiced doughnuts made into a distinctive diamond shape. The texture inside is moist and soft whilst the outside is crispy. Rille Gebak can be dipped in sugar syrup or dipped in cinnamon sugar. I dipped mine in cinnamon sugar. My Aunty Labeba kindly shared her recipe with me, I only made half of the recipe and got out approximately 25 rille Gebak. She tells me the last time she made it was when my grandfather was alive!

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Rille Gebak

Ingredients:

1 cup brown sugar

200g butter

4 Tbsp oil

2 large eggs

500g self-raising flour (small packet)

Pinch salt

1 tsp baking powder

2 tsp fine ginger

2 tsp fine cardamom

2 tsp fine cinnamon

2 tsp fine naartjie peel (dried satsuma peel) see cook’s note below

¼ tsp bicarbonate of soda

1 – 1¼ cup milk

Oil for deep frying

Cook’s tip

You may use brown sugar or yellow sugar

I keep all my naartjie peels, dry in the air fryer or oven then grind in a spice grinder.

As a guide, I only use 250ml measuring cups

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Rafiekah Jardine says; “I had this at least 30 years ago when my great aunt, ghalati (I really should find out what her name was) made them.”

Adri du Pont says; “The last time I had the honour and pleasure of having authentic, honest rillebak was in 1991 in Paarl ❤️” 

Cape Malay Cooking Ebooks


Assalamu Alaikum / Good Day

Trust you are are all well and keeping safe during the Covid-19 lockdown. Here at Cape Malay Cooking & Other Delights we are trying to keep positive and engage with our followers on different levels and by a variety of means.

I have started making more video tutorials as many have requested it. So this has been very well received. All my tutorials are available on the following social media platforms. Please subscribe and “like” my videos. It will help tremendously if you would do this 🙂

http://www.youtube.com/capemalaycooking

http://www.instagram.com/capemalaycooking (IGTV)

http://www.facebook.com/capemalaycooking

I’m also planning on having live cooking demos from next week, do let me know if you would like to join.

Also, please feel free if you have any requests for video tutorials you would like me to do.

I have also made my cookbooks available as downloadable Ebooks, which you can purchase for a fraction of the normal price and enjoy making the recipes with your family. The following Ebooks are available for purchasing:

Salwaa’s Sweet & Savoury Delights Ebook

Cape Malay & Other Delights Ebook

Cape Malay Little Chefs Cookbook

You can obtain my Ebooks here via my online shop http://www.capemalaycookingdelights.com

Just an update regarding our frozen produce and spice ranges. We are currently not in production due to the lockdown. Our operations will resume once the Covid-19 lockdown has been fully lifted and it is safe for my staff and me to continue with our work.

Lastly I would love to thank you all for your continuous support throughout the 9 years we have been in existence.

Kind Regards

Salwaa Smith

Cape Malay Cooking & Other Delights

Spiced Fruit Loaf


Salwaa’s Spiced Fruit Loaf

A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish) 

This absolutely delicious Spiced Fruit Loaf not only tastes amazing but the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.

Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf.

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

Spiced Fruit Loaf Served With Pickled Fish

In a large mixing bowl add the following:
3/4 cup lukewarm milk
2 eggs
3 TBSP of soft butter
1/2 tsp salt
3 TBSP brown sugar
1 TBSP mixed spice
1/2 tsp ground nutmeg
1TBSP finely grated orange peel
1 TBSP finely grated lemon peel
1/2 cup currants
1/2 cup raisins
3 1/2 cups bread flour
1 packet yeast

Spiced Fruit Loaf

Method:

Mix together to form a dough.

Knead for about 10 minutes until dough is smooth and elastic.

Cover the bowl with plastic wrap and leave to rise until double in size.

When it is risen knock down lightly and decide into 10 equal balls.

Grease a large loaf tin with butter.

Put the balls of dough into the baking tin and leave to rise again for about 30 minutes.

Bake in a pre-heated oven at 200°C for about 20 – 25 minutes.

For the glaze
Boil together juice of one orange and 3 TBSP of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.

Enjoy!

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Spiced Fruit Loaf and Pickled Fish

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Spicy Rice


Salwaa’s Spicy Rice
Nando style rice served with crispy chicken strips and toss salad or kebabs
Spicy Rice Served With Crispy Chicken Strips
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups basmati rice
3 tbsp spoons olive oil
1 medium onion
1/2 red bell pepper
1/2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt (or too taste)
1 cube chicken stock dissolved in one cup boiling water
1/2 cup frozen peas
Spicy Rice
Method:
Parboiled the basmati rice, rinse in a colander and set aside
Sauté 1 medium size chopped onion and 1/2 chopped red pepper in the olive oil
Add the turmeric, cumin, chilli powder, salt as well as the paprika
Add the chicken stock with the cup of boiling water
Mix all the above together with 1/2 cup of frozen peas and steam rice until done
Spicy Rice Served With Kebabs
All media on this website is the property of Salwaa Smith and Cape Malay Cooking Delights

Spicy Rice


Salwaa’s Spicy Rice
Nando style rice served with crispy chicken strips and toss salad or kebabs

Spicy Rice Served With Crispy Chicken Strips

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups basmati rice
3 tbsp spoons olive oil
1 medium onion
1/2 red bell pepper
1/2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt (or too taste)
1 cube chicken stock dissolved in one cup boiling water
1/2 cup frozen peas

Spicy Rice

Method:
Parboiled the basmati rice, rinse in a colander and set aside
Sauté 1 medium size chopped onion and 1/2 chopped red pepper in the olive oil
Add the turmeric, cumin, chilli powder, salt as well as the paprika
Add the chicken stock with the cup of boiling water
Mix all the above together with 1/2 cup of frozen peas and steam rice until done

Spicy Rice Served With Kebabs

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Check Jam Roll


Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Check jam roll this is a quintessential Cape Malay recipe. One that adorned every cake table at a wedding, hujaaj, on the Eid/labarang table or any other social gathering. Check jam roll is also known as Battenberg Cake in England. This striking checkerboard cake is a favourite for afternoon tea in England. Legend has it that the cake was created in honour of the marriage of Queen Victoria’s granddaughter Victoria to Prince Louis of Battenberg in the 1880s. (The coloured squares inside are thought to represent the four princes of Battenberg) It’s quite possible that the English brought the recipe to South Africa and we’ve adapted the recipe to represent our colourful personalities as the original recipe was only yellow and pink in colour and covered with marzipan.

From what I can remember my sister in law making this cake, she used to finish it off in chocolate flavour as well as a plain icing sugar. This cake can be made in advance and keeps well for up to a week if wrapped and stored properly. Slices of this cake was often used as a centre piece in a cake plate at wedding and other such gatherings.

Assembling the cake requires some precision, but it’s easier than it looks. The batter is thick enough that you can fairly neatly spoon two colours next to each other without them bleeding together; you might have to trim a bit off each half to cut away any combined bits. Or you can create a divider to keep them separate. I’ve wrapped a thin piece of cardboard, such as from a tissue box, in aluminium foil to good effect. My recipe makes 2 cakes.

Ingredients:

6 large eggs

1½ cups castor sugar

½ cup hot water

2 tsp cooking oil

2 cups self-raising flour

3 tsp baking powder

1 heaped tablespoon cocoa powder

½ tsp vanilla essence

½ tsp red food colouring

½ tsp rosewater (optional)

½ tsp green food colouring

½ tsp peppermint essence (optional)

½ cup smooth apricot jam

1 tbsp hot water

2 cups icing sugar

3 tbsp cocoa powder (omit if finishing off the cake plain)

Enough water to make a paste

Desiccated coconut

Method:
Preheat the oven to 180°C fan. Lightly grease two Swiss roll tins and line it with greaseproof paper. Cut a strip of cardboard to fit the length of the tins. It should fit snug. Cover the cardboard with foil. Lightly grease the foil and wedge into place.

In a large bowl beat eggs and castor sugar until light and creamy. Mix in vanilla essence, oil & hot water. Fold in the self-raising flour and baking powder.

Divide the mixture evenly into 4 bowls. Mix the red food colouring and the rosewater (if you’re using it) in one bowl. In the 2nd bowl mix the green food colouring and peppermint essence (if you’re using it). In the 3rd bowl mix the cocoa powder and in the 4th bowl the vanilla essence.

Turn the pink mixture (the red will have turned pink) into one side of the prepared tins. Turn the green mixture into the other half of the tin. Turn the chocolate and vanilla batter into the second prepared tin. Smooth the batter gently into the corners.

Bake for 20 minutes until risen and firm to the touch. Leave to stand for 5 minutes in the tin. Slide a knife between the cake, tin and foil strip. Turn onto a wire cooling rack lined with greaseproof paper. Remove greaseproof paper attached to the bottom of the cakes. Leave to cool completely.

Trim the cake so that each half measures approximately 28x9cm. Cut each slab in half lengthways so that there are eight equal pieces.

Mix the jam and hot water to thin the jam slightly. To assemble the cake, brush the top of each cake strip with the jam and press a pink strip on top of a vanilla strip, do the same with the chocolate and green strips. Press the pink/vanilla strip together with the chocolate/green strip to create a chequerboard effect. Make sure to brush all the inside strips with jam to help it sticking together.

Mix the icing sugar and cocoa powder together with a bit of water to make a thick paste. Brush the cocoa paste all around the outside of the cake and roll desiccated coconut all over the cocoa paste. Wrap the cake firmly in greaseproof paper and leave to set for a couple of hours. Cut a very thin slice off each end of the cake for a neat edge.

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Egg Free Lemon & Granadilla Cake


Egg Free Lemon & Granadilla Cake

I really enjoy experimenting with new recipes and ideas. More than often when I develop a recipe I will make it more than once to ensure its perfect before sharing the recipe. This Egg Free Lemon & Granadilla Cake is no exception, it took me a couple of attempts before I was happy with it. The result is a super moist cake which can be made in sandwich tins or in a Bundt tin like I did here.

This cake recipe is so simple and easy to make, in addition to being delicious, it has actually become the base for many other flavour combinations I’ve made and it’s always a hit! It is so moist and tasty and stays fresh a good couple of days.

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

Ingredients:
125g soft butter
1 cup castor sugar
2 cups cake flour
3 tsp baking powder
1 cup buttermilk
Rind and juice of 1 lemon
115g granadilla pulp

Extra butter for greasing the cake tin
150ml fresh cream
1 tbsp icing sugar

Method:
Pre-heat the oven to 170°C.
Grease a Bundt tin with the extra butter.
Use an electric mixture, whisk the butter and sugar until creamy.
Sift the flour and baking powder together, mix into the butter mixture.
Fold in the buttermilk, half of the granadilla pulp, rind and juice of one lemon.
Pour the batter into the greased tin.
Bake in the pre-heated oven for about 40 – 45 minutes, mine baked for 43 minutes.
Insert a skewer into the centre of the cake to check if the cake is done.
Leave the cake for about 5 minutes in the tin before turning out on a cooling rack.
Cool completely, in the meantime whip the fresh cream with the icing sugar.


Stir half of the remaining granadilla pulp into the cream.
When the cake is completely cool, spread the cream frosting all over the cake.
Pour the remaining granadilla pulp over the cake.

Cook’s Note:
To make buttermilk at home pour one cup of milk into a jug add one tablespoon of vinegar.

Leave aside for about 10 minutes for the milk to curdle before using in the recipe.

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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.

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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.

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Osso Bucco, Cape Malay Style


Osso Bucco, Cape Malay Style

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

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Osso bucco in Italian means bone with a hole. This classic braised veal from northern Italy is the world’s best make-ahead dish —it tastes amazing on the second day. Traditionally the osso buco is made with veal shanks braised with vegetables, stock and wine. It’s served with saffron infused Risotto.

My husband bought this piece of meat the other day. I was looking for inspiration from my Facebook followers as to what cook with this cut of meat. I had suggestions from stew to soup to curry to Nihari curry and quite a few people suggested osso bucco. The name of the dish intrigued me as I have never heard of it. So, I decided to go with a recipe that Marley Roos shared with me. I’ve made a few adaptions so I’ll add the original recipe below.

All the recipes called for wine as one of the key ingredients. Well, that is clearly a NO for me, so I just decided to omit the wine and the end results were just as good, in my opinion. I also used homemade stock. I’ll share my recipe for homemade stock in a different post. This recipe is a perfect winter dish and definitely a keeper, to be repeated many times!

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I started with preparing the vegetables. Chopped onions, celery sticks, garlic and carrots.

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Heat 2 Tbsps butter and 2 Tbsps in a pan. Add the peeled and chopped onions, carrots, celery and garlic.

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Stir fry until the onions are golden brown. Remove from heat and transfer into a large ovenproof dish.

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Heat the remaining butter and oil in a large pan.

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In a bowl, season the flour with salt and pepper to taste. Coat the shanks with the flour.

Add the shanks, don’t overcrowd the pan, brown well on both sides.

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Continue until all the meat is browned.

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Place the browned shanks on top of the vegetables.

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Empty the two cans of tomatoes into the same pan you used to brown the meat in.

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Add the stock, bayleaves, thyme and lemon rind.

 

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Simmer for about 10 minutes. Pour the sauce over the shanks. Cover the dish. Bake in a preheated oven.

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Bake in a preheated oven at 190 degrees Celsius for about 11⁄2 hours or until the meat is tender, stirring occasionally.

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I served mine with boiled basmati rice.

 

Heres the full recipe:

Osso Buco, Cape Malay Style

Ingredients:

800g beef shank with marrow bone

2 tbsp butter

2 tbsp olive oil

2 large carrots

3 celery sticks

3 garlic cloves

1/2 cup cake flour

2 tsp salt

1 tsp black pepper

2 cans chopped tomatoes

1/2 litre beef stock

1 tbsp fresh thyme, chopped

3 bayleaves

Grated rind of one lemon

Chopped parsley for garnish

 

Method:

Heat 2 Tbsps butter and 2 Tbsps in a pan. Add the peeled and chopped onions, carrots, celery and garlic.

Stir fry until hte onions are golden brown. Remove from heat and transfer into a large ovenproof dish.

In a bowl, season the flour with salt and pepper to taste. Coat the shanks with the flour.

Heat the remaining butter and oil in a large pan.

Add the shanks, don’t overcrowd the pan, brown well on both sides.

Continue until all the meat is browned.

Place the browned shanks on top of the vegetables.

Empty the two cans of tomatoes into the same pan you used to brown the meat in.

Add the stock, bayleaves, thyme and lemon rind. Bring the sauce to the boil, season with salt and pepper if needed. At this point you could add a tablespoon or two sugar according to taste, this is totally optional. Simmer for about 10 minutes.

Pour the sauce over the shanks. Cover the dish.

Bake in a preheated oven at 190 degrees Celsius for about 11⁄2 hours or until the meat is tender, stirring occasionally.

To serve garnish with chopped parsley and grated lemon rind (I forgot to do so 😊)

I served mine with boiled basmati rice.

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