Pickled Fish

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Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.

Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!

Ingredients:
1kg snoek or any firm fish cut into large slices

Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie

1 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves

Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU

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Marrow & Frikkadel Stew / Bredie

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Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.

Salwaa Smith – @capemalaycooking

From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed

Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 egg
Salt & pepper to taste


Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.

Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.

Watch My YouTube Tutorial⤵️

Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish

Samosa Recipes

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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

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

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.

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Hungarian Tart (Krummel Tert)

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Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.

Hungarian Tart

Ingredients:

125g butter

2 Tbsp cooking oil

1 large egg

2 Tbsp castor sugar

1 tsp vanilla or almond essence

2 cups cake flour, sifted

2 tsp baking powder

Smooth apricot jam (or mixed fruit jam)

Desiccated coconut as needed

Icing sugar as needed

Hungarian Tart / Krummel Tert

Method:

Grease a small Swiss roll pan. Or you may use a round cake tin

Cream the butter and sugar until light and fluffy.

Add egg, oil and essence, mix well.

Add the sifted flour as well as the baking powder, mix into a soft dough.

Refrigerate one third of the dough for about 20 minutes.

Or you can even put it in the freezer for a few minutes.

Press the remaining dough into prepared pan.

Spread a thick layer of jam on top of the dough in the pan.

Sprinkle a thin layer of coconut over the jam.

Grate the remaining dough on top.

Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.

Sift the icing sugar over as soon as it comes out of the oven.

Leave to cool in pan then cut into squares/slices.

ON SPECIAL

Puris / Pooris

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Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish, normally curry. It’s a simple unleavened bread made from just self-raising flour, salt, sugar and buttermilk.

Puris

We grew up eating puris with mince curry or dhal curry. My mom learned to make the loveliest puris from our Indian friends. As we were a big family and my mom had to do lots of cooking, she would just roll the dough out as thinly as possible on the table and cut into shapes using a sharp knife. I used the same method as well as using a large round cookie cutter or glass.

It’s important to get the dough right, so that your puris are not dry and tough. Leave the dough to rest for at least half hour before rolling.

Add a bit of salt to your oil before frying the puri in it, to avoid making the finished product extremely oily.

Leave to drain on kitchen towels after frying.

The sugar caramelises to give your puris a beautiful colour. Also, make sure to get the temperature of the oil just right. Frying puris in very hot oil can burn them. Fry over medium/high heat.

Ingredients:
4 cups self-raising flour
1 tsp salt
1 Tbsp sugar
1 & 1/2 cups buttermilk
Oil for deep frying

Method:

Mix all the ingredients together in a mixing bowl.

Knead dough for a few minutes until dough no longer sticks to your hands or surface.

Cover and leave the dough to rest for at least 30 minutes.

Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!!

Fry in medium to hot oil until puri puffs up, 2 minutes, turn and fry the other side. 

***To make your own buttermilk ***

1 & 1/2 cups milk, add 3 tablespoons of either vinegar or lemon juice and let it stand for a few minutes before using.

During Ramadan my mom used to make treats for us by filling the puris with slices of viennas or left over mince curry to be enjoyed when breaking our fasts.

Puris filled with vienna slices served with a dip

Upside Down Pineapple Cake

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Upside-Down Pineapple Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

Upside-Down Pineapple Cake

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Summer Fruit Salad

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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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Easy Mango Atchar

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Homemade Green Mango Atchar / Mango Pickle  

@Salwaa Smith | Cape Malay Cooking & Other Delights 

Mango Atchar

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://capemalaycookingdelights.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

https://youtu.be/rx3msRQEDIQ

Eggless Banana Muffins

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Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.

Eggless Banana Muffins

So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.

Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.

Ground cinnamon adds a really nice flavour and complements the banana flavour
Always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
Optional, add chocolate chips.
Your can store the muffins in the refrigerator for 3 days once they are completely cold.

Eggless Banana Muffins Recipe

Ingredients:
60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed

Method:
Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.

Cook’s Tip:

Optional extras, add a handful of chocolate chips, raisins or walnuts.

Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.

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How To Make Homemade Bread

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Salwaa’s Homemade Bread Video Tutorial

Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Homemade Bread

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water

Warm Freshly Baked Bread With Butter

Follow my tutorial below for flop proof homemade bread

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Delicious Homemade Doughnuts

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Light, fluffy, airy, soft glazed, sugared or cream doughnuts. These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!

This soft and fluffy doughnuts is one of my best doughnut recipes, passed down from my mother. I’ve made it countless times since a teenager growing up in Surrey Estate, Cape Town. I’ve shared the recipe before and many have made it with great success!

The ingredients used in my recipe are simple everyday store cupboard ingredients:

Flour, you can use cake, plain or all-purpose flour

Yeast, the instant yeast are perfect to use

Milk, either whole or semi-skimmed

Eggs, I prefer using large and free-range eggs

Vanilla essence

Salt

White sugar

Butter, I use pure butter but a good baking butter is good to use as well

Coconut Doughnuts Filled With Fresh Cream

Cook’s Tips:

What happens if the doughnuts haven’t been proofed properly?

Over-proofed – leads to oily, collapsed, flat doughnuts.

Under-proofed – leads to stiffer (denser) doughnuts that don’t puff up well when fried.

You might be tempted to shallow fry the doughnuts with less oil. DO NOT do that! Please make sure there’s a good amount of oil, allowing the doughnuts to freely float while being fried.

Doughnuts are best eaten on the same day they are made! You can however, freeze the unglazed doughnuts in an airtight container or zip lock bag for future use. Defrost at room temperature before glazing and filling.

How To Make Doughnuts Video Tutorial

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3 Ingredient Fruit Cake

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Introducing my 3 ingredient fruit cake made from dried mixed fruit, cold coffee and self raising flour. This cake can be stored for up to 2 weeks. To store, simply wrap in foil or place into an airtight container at room temperature. Serve on it’s own at room temperature or warm, with a dollop of cream or custard.

You can substitute coffee with:

Juice (orange, apple or pineapple)

Black tea

Chocolate milk

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Chocolate Trifle

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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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Peppermint Cheesecake

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Peppermint Cheesecake by @Salwaa Smith | Cape Malay Cooking & Other Delights

Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.

We’ve taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.

Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.

Cook’s Note: Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here’s how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you’re planning on feeding a crowd!

Peppermint Cheesecake

Ingredients Needed:

Biscuits for the base. If you in South Africa you may use Tennis biscuits. You can also use Nice Biscuits, Tea Biscuits, Digestives or any similar type of biscuits.

Butter Caramel

Cream Cheese

Fresh Cream

Peppermint Chocolate

Peppermint Essence

20cm loose bottom tin or 20 shot glasses

Find my recipe here ⤵️

Peppermint Cheesecake

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Choose to collect, delivered in South Africa or worldwide.

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Tomato Frikkadel / Spaghetti with Meatballs

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Comfort food at it’s best! A delicious meal to make on a rainy and cloudy day. Serve with spaghetti for the kids and white rice for the older family members (If they like my husband whose not fond of pasta)

Spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It has become a South African favourite as well, with the older generation preferring the rice over the spaghetti.

Tomato Frikkadel Served With Rice / Spaghetti

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

Serves 4 – 6
Frikkadel Ingredients:

  • 500g fat free minced meat
  • 1 onion
  • 1 small green pepper
  • 1 tomato
  • ½ bunch coriander
  • ½ teaspoon nutmeg
  • 1 teaspoon crushed garlic
  • 1 slice one day old bread soaked in water
  • 1 medium egg
  • Salt & pepper to taste

Method:
Wash and drain minced meat well.

Soak bread in water and squeeze excess water out.

Chop onion, pepper, tomato, coriander finely.

Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Heat your oven to 220°C.

Roll mince mixture into small golf ball size meatballs.

Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil.

This is to prevent the meatballs from sticking onto your tray.

Bake in the oven for 20 – 25 until browned.

Meanwhile, make the sauce.


Tomato sauce ingredients:
1 large onion, finely chopped
2 tablespoons oil
1 level teaspoon crushed garlic
1 teaspoon salt
½ teaspoon dried crushed red chillies or to taste
700g soft, red tomatoes, liquidised or 2 cans chopped tomatoes
1 teaspoon tomato paste
A handful fresh rosemary, chopped
Sugar to taste

Method:
In a large saucepan heat the oil and braise the onion until golden brown.

Add the garlic, salt, chillies, tomatoes, tomato paste and sugar and simmer over low heat until the sauce has slightly thickened, 15-20 minutes, stirring occasionally.

Add the rosemary, stir through.

Add the cooked meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.

Garnish with rosemary sprigs.

Variation:
Serve with white plain boiled rice.

Tip:
Prepare a double batch of meatballs and freeze half. Ideal for busy cooks, unexpected visitors (after the pandemic or when it’s safe to receive visitors😊) or when you want to whip up a nutritious meal for your family.

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Cauliflower Stew

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Blomkool Bredie (Cauliflower Stew) 

Cauliflower Bredie

Bredies consists of mutton or lamb pieces and vegetables cook together in true Cape Malay tradition. Stew or bredie as its known in South Africa usually consists of mutton, lamb or beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.

Any type of vegetables can be used on its own or use a combination of two e.g. cauliflower and carrots. Most bredies are spiced with stick cinnamon, allspice and cloves with a green chilli or two for extra flavour. The most popular Cape Malay bredies are green bean, tomato, cabbage, cauliflower bredies and is healthy nutritious winter food. Bredies are served with plain boiled rice, atchars or sambals.

This recipe serves 4 – 6 people

Ingredients:
600g mutton / lamb pieces, washed and drained
2 Tbsp cooking oil
2 onions, peeled and chopped
2 tsp salt or to taste
1 – 2 green chillies, chopped
2 pieces stick cinnamon
1 large cauliflower, leaves cut off and broken into pieces
3 potatoes, peeled and sliced into quarters
1 – 2 Tbsp sugar (optional)

 

Method:
Heat the oil in a heavy-based saucepan and fry the onions until golden brown.
Add the meat and cinnamon.
Brown the meat, ensuring it is well browned but not burned.
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately 30 – 45 minutes.
Add the cauliflower, potatoes, chillies, salt to taste and simmer until the potatoes are tender.
Add more hot water as required.
Stir in the sugar if using.

© Cape Malay Cooking & Other Delights

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Minced Meat Wellington

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Minced Meat Wellington
This is my inexpensive version of Beef Wellington. Serve with steamed mixed vegetables and mushroom sauce for a bit of gravy.

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

Ingredients:
1 large onion
1 large carrot
1 celery stick
1 medium potato
4 cloves garlic
5 mushrooms
4 rosemary or thyme sprigs leaves only
2 tbsp olive oil
500g fat free beef mince
salt and pepper to taste
1 egg, beaten

500g puff pastry
flour for rolling
extra egg, beaten (for egg wash)

Method:
Pre-heat your oven to 190°C and take the pastry out of the fridge to soften a bit.

Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.

Gently sauté everything, stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.

Once it’s cooled enough to touch add the minced meat. Mix everything together adding salt, pepper and beaten egg,

Dust a clean work surface with a handful of flour and roll out the pastry to a 1cm thickness. Shape the mince mixture into a log and place it on the rolled out pastry sheet, brush the edges with the beaten egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. I used the left over pastry, cut with a lattice cutting roller, for an extra layer of pastry and pretty effect. Bake Beef Wellington in the pre-heated oven for 45 min to an hour depending on your oven until golden.

Mushroom Sauce
Ingredients:
2 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
2 cups mushrooms, sliced
1 clove garlic, minced
1 cup fresh cream
salt and pepper to taste
1 tsp parsley, chopped

Method:
In a small pot melt the butter and add sliced mushrooms with a pinch of salt, brown over medium heat to get some colour on them. (If mushrooms release too much liquid and are steaming instead of browning, turn up the heat.)

Once mushrooms are browned turned the heat to low, add the olive oil and finely chopped onions, Cook the onions for 10 minutes until they are translucent, stir once in a while to prevent burning. Then add minced garlic and stir fry for 30 seconds.

Pour in the cream, salt, pepper and chopped parsley, stir and let it simmer for a few minutes. Taste and adjust seasoning if needed.

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Cinnamon Rolls

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Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls

My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.

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

Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour

¼ cup melted butter, to brush over the top before baking

For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon

For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk

Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.

3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

6) Pre-heat your oven to 200°C

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Maqluba

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Salwaa Smith – Cape Malay Cooking & Other Delights

MAQLUBA

Maqluba (means upside down in Arabic) is a very popular dish among Palestinians. It’s basically a layered pot of meat or chicken , vegetables and rice. Cooked all together and then flipped over a big flat platter to serve. For variation you may add cauliflower florets as well. We got this recipe from a Palestinian friend of my husband who says this dish is served at many special occasions in their country.

The first time i made this recipe was way back in 2013, since then I’ve made it a few times and my family enjoyed it each time i made it.

Serves 6

½ cup vegetable oil, divided

1 large onion, finely chopped

1 medium size chicken, cleaned, skin removed and cut into small pieces

2 tsp salt

1½ tsp allspice

1 tsp black pepper

2 tsp cinnamon powder

3 cardamom, crushed

2 bay leaf

1 lage aubergines, peeled and sliced

1 -2 courgettes, washed and sliced

1 small cauliiflower

3 tomatoes, sliced

2½ cups basmati rice, thoroughly washed

A handful almond slivers (optional)

Heat 1 tablespoon of vegetable oil in a saucepan, add onions and chicken and stir over a medium heat for couple of minutes. Season with salt, black pepper, allspices, cardamom, cinnamon, and bay leaves. Add 4 cups of water, cover the pot and let simmer until cooked approximately 30 – 45 minutes (cooking time varies for lamb which will cook from an hour to two and half, depending on meat type).

Meanwhile, heat the rest of vegetable oil in large frying pan. Add aubergine, courgette slices as well as the cauliflower, sauté both sides until golden brown. Place them on paper towel to absorb oil and set side.

In a big pot, add a half a cup of rice (to avoid burning of the meat). Arrange chicken, tomato slices, aubergine, courgettes slices and the cauliflower in layers. Pour the remaining liquid from the chicken, and then add rice. Add a small pinch of salt (optional). Bring the pot to a boil over a medium heat. Then cover it and turn the heat down to low and let simmer until rice is cooked (from 20 to 30 minutes). Turn the heat off.

Leave the pot to cool for 15 to 20 minutes, and then carefully flip it up-side down over a serving platter. Sprinkle a handful of almond sliver over. Serve warm with fresh yogurt or salad.

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Carrots and Pea Bredie

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Salwaa’s Carrots & Peas Bredie

Carrot & Pea Bredie

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Ingredients:

2 Tbsp cooking oil

1 large onion, peeled and chopped

500g mutton, lamb or beef pieces

800g carrots cut into julienne strips

3 large potatoes, peeled and cut into quarters

1½ cups frozen peas

1/2 tsp ground allspice or 5 whole allspice

1-2 green chillies

2 tsp salt or to taste

Hot water as needed

Chopped parsley for garnishing

Method:

Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.

Add washed and drained meat and braise until dark brown, 10-15 mins.

The meat should be as brown as you can get it.

Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.

Add carrots and potatoes, cook until potatoes are nearly soft.

Add frozen peas and cook a further 10 mins or until potatoes are soft.

Garnish with chopped parsley.

Serve with white rice and atchars.

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Braised Steak

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This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.

Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste.

Add to meat and marinate for at least 2 hours in the refrigerator

Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced

Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. 
Add 1 large chopped tomato and cook for 10 minutes.

Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.

Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.

Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.

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Afghan Biscuits

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I adapted the Afghan biscuit recipe from More Cape Malay Cooking by Faldela Williams

This biscuit is so called because it resembles that of an Afghan turban, writes the late Faldela Williams.

Ingredients:

200g soft butter

1/2 cup castor sugar

1 & 1/2 cups cake flour, sifted

3 tablespoons cocoa powder

1 cup cornflakes

1/2 cup chopped walnuts

Milk chocolate to finish

Method:

Pre-heat oven to 180°C.

Cream the butter and castor sugar until light and fluffy.

Mix the flour and cocoa with the butter mixture.

Mix in cornflake and walnuts.

Mixture should resemble a soft dough.

Drop teaspoonfuls of dough onto baking tins lined with greaseproof or parchment paper.

Bake for about 12 -15 minutes.

Cool slightly in the tins before removing.

Allow to cool completely before drizzling with melted chocolate.

Top the chocolate with half a walnut, optional.

Makes about 30 biscuits.

Find more recipes like this in Salwaa’s Biscuits and Cakes Ebook

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Cape Malay Cooking Ebooks

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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

Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!

Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock

One-pan Wonder

Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.

Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.

Enjoy!

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Chocolate Cupcakes

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Salwaa’s Chocolate Cupcakes

Chocolate Mousse Cupcakes

Here’s an easy recipe for you to try out with your kids today.

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

Ingredients:
225g soft butter/margarine
1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour
1 tsp baking powder
½ cup cocoa powder
1/4 cup milk or as needed

Method:
Line 2 muffin / cupcake tins with cupcake cases.
Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.

Spoon the mixture into the paper cases. #capemalaycooking
Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.

Topping:
175 g butter, softened
350g icing sugar
3-4 Tbsp cocoa powder

To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.

Chocolate Cupcakes

When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.

Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.

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Tandoori Chicken

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Salwaa’s Tandoori Chicken

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

Tandoori Chicken

From My Kitchen To Yours – keeping our heritage alive.

Salwaa Smith – Cape Malay Cooking & Other Delights

4 chicken quarters, skinned
½ cup plain yoghurt, low-fat or full-fat
1 tsp garam masala
1 tsp fresh ginger
1 tsp crushed garlic
1 ½ tsp chilli powder
½ tsp borrie / turmeric
1 tsp koljana / coriander
1 Tbsp lemon juice
1 tsp salt
1 tsp paprika
1 Tbsp oil

Rinse and pat dry the chicken.

Make 2 deep slits in the chicken quarters, place in an oven proof dish.

In a bowl mix together the yoghurt and the rest of the ingredients.

Stir until well combined.

Spread the spice mixture over the chicken, cover and refrigerate for at least 3 hours.

Bake in a preheated oven at 240°C for 30 minutes or until the chicken are evenly browned on top and cooked through.

Serve with salads and flat bread.

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Tuna Breyani

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Salwaa’s Tuna Breyani

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

Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie

Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.

Meanwhile, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly.

Arrange the tuna with the masala on top of the rice on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.

Cover and steam to complete over low to medium heat for about 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

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Continue reading Tuna Breyani

Spicy Rice

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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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Kebabs

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Salwaa’s Kebabs or Burgers

Beef Kebabs

Cape Malay Cooking & Other Delights

Kebabs or burgers can be made weeks before the time, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 15 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak/beef/lamb mince. Make chicken mince by shredding fillets in a food processor.

My recipe for kebabs or burgers

Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped

Chicken Kebabs

Method:

Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.

Homemade Lamb Burgers

Sponge Flan

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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.