Blog Archives

Braised Minced Meat


Braised Minced Meat (gesmoorde mince)

Minced Meat Bredie

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Quick, easy and very economical to make. Serve with white rice and atchar or homemade blatjang.

Serves 6
1 kg minced meat
1 tbsp vegetable oil
2 large onions, finely chopped
1 large green pepper, finely chopped
2 tsp finely grated garlic
2 green chillies, chopped
5 allspice
5 cloves

3 bay leaves
1 tsp salt (or to taste)
1 tsp black pepper

1 cube beef stock dissolved in 1 cup hot water (optional)
4 large potatoes, peeled and cut into small pieces
2 cups frozen mix veg or frozen peas

Method:
Heat the oil in a large pot. Add the onion and braise until the onions are very brown. Once the onions are brown add the green pepper, garlic and spices, you may add half a cup of water if the onions are starting to stick to the bottom of the pot. Add the minced meat, stir to separate the minced meat, cook over medium heat until the mince is brown.

Next add the potatoes pieces with the beef stock, if using or water as necessary, cook until the potatoes are semi soft. Add the frozen veg / peas and cook over low to medium heat until the potatoes are soft. You may add more water if necessary. Serve with white rice and atchars or blatjang.

Minced Bredie With Mixed Veg

If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here

Paypal.me/capemalaycooks

SUBSCRIBE ► https://youtube.com/c/capemalaycooking

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Instagram: https://Instagram.com/capemalaycooking

Pinterest: https://Pinterest.com/capemalaycooking

Tiktok: https://tiktok.com/capemalaycooking0 

Website: https://www.capemalaycookingdelights.com

Online Shop: https://capemalaycookingdelights.com/merchandise/

Sausage Rolls


Salwaa’s Sausage Rolls

I made these sausage rolls with bread dough. Delicious and not as rich as traditional sausage rolls made with flaky buttery pastry.

Sausage Rolls

Makes 24

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

12 sausages

500g cake/plain/all-purpose flour

1 Tbsp sugar

1 tsp salt

1 packet yeast (7g or 10g)

Mix the above together

Make a well in the centre and pour in 2 tbsps oil (vegetable, sunflower, olive oil) and approx 1 and 1/2 cups of lukewarm water (tepid water).

Start kneading until the dough comes together. Add more water if required. Just little bit at a time. Watch my tutorial for full details of how the dough should be.

Knead for about 10 minutes until the dough is smooth. Cover and leave to rise for about 90 minutes.

Whilst the dough is rising, semi bake / fry your sausages. The cooking process will continue with the baking of your rolls. Leave to cook and cut each sausage in half.

Knock the dough lightly down. Flour your work surface and roll out the dough fairly thinly. Cut the dough into 24 equal squares.

Place a piece of partly cooked sausage onto the edge of one small square and roll dough around it. Brush sides with egg wash to secure.

Tap Here For My Bread Tutorial ➡️ https://youtu.be/itGdsnApORE

Continue with the rest of the dough and sausages. Transfer onto baking sheets. Leave the rolls to rise for 20-30 minutes.

Egg wash the tops of the rolls and bake in a pre-heated oven at 190°C for about 10 – 15 minutes until cooked through and lightly brown on top.

Serve immediately with your favourite dip and enjoy!

If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here

Paypal.me/capemalaycooks

SUBSCRIBE ► https://youtube.com/c/capemalaycooking

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Instagram: https://Instagram.com/capemalaycooking

Pinterest: https://Pinterest.com/capemalaycooking

Tiktok: https://tiktok.com/capemalaycooking0 

Website: https://www.capemalaycookingdelights.com

Online Shop: https://capemalaycookingdelights.com/merchandise/

Tomato Sausage Bredie


Salwaa’s Tomato Sausage Bredie (Stew)

Here’s another midweek budget friendly recipe.

Tomato Sausage Bredie

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage heritage alive since 2011!

500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chilles , chopped or more
1 heaped TBSP tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste

Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

capemalaycooking

Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.

Add a a tin of baked beans to stretch this dish even further 🙂

Tomato and Chicken Bredie


Salwaa’s Tomato & Chicken Bredie

Here’s another budget friendly midweek dish to prepare for your family.

Chicken and Tomato Bredie

Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
8-10 pieces of chicken
1 Tbsp cooking oil
500g red ripe tomatoes, washed, chopped or liquidised and / tin of chopped tomatoes or use both
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chillies, chopped or more
2 tsp tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste

Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the chicken pieces and cook over medium heat for about 5 minutes to brown slightly.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 5 minutes.
Add the potatoes and cook until the potatoes are soft.
Add the sugar last and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Tomato Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.

Buy tomatoes when in season and it’s slightly cheaper. Cut and liquidise, divide into portions, pour into freezer friendly ziplock bags or containers and freeze until needed.

Use tin tomatoes instead of fresh tomatoes
© Cape Malay Cooking

Tomato Pootjies / Trotters


Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2001!

Salwaa’s Tomato Trotters / Pootjies In Tamatie / Tomato Paya

Pootjies en Tamatie

In time gone by this dish was almost always served at thikrs, gadats, weddings or any family functions. Nowadays, it’s see as delicacy and not many people make it. Before cooking ensure all the little hairs are removed from the trotters / pootjies. Some butcher shops sell the trotters already cleaned. In the past a razor blade was used to scrape the hair off and then it was further cleaned by burning the small hairs over an open flame.

Ingredients:
8 cleaned sheep trotters or ox trotter cut into pieces. Cover with water, add a few bay leaves. Bring to the boil and cook until the trotters are soft and tender. The trotters will have to cook/simmer over medium heat for at least 2 hours to ensure its tender. Top up with water as needed.

Cook the trotters/ pootjies until soft

When the trotters are cooked, keep the liquid aside and use the liquid when cooking the tomatoes for extra flavour.

1 Tbsp cooking oil
1 kg red ripe tomatoes, washed, chopped or liquidised

1 tin of chopped tomatoes
3 cloves of garlic, crushed
2 large onion, chopped
2 tsp salt or too taste
2-3 chopped green chillies (use more or less according to your taste)
2 Tbsp tomato paste
3 large potatoes, peeled and sliced into quarters, optional
2 Tbsp sugar or to taste

Method:
Heat the oil in a saucepan, over medium heat.
Sauté the onions in the oil until soft and golden brown.
Add the cooked trotters and cook over medium heat for about 5 minutes.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 30 minutes until the tomato has cooked through and the sauce has thickened.
Add the potatoes and cook until the potatoes are soft.
Lastly add the sugar, cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

Cooks Tip:
Use the liquid of cooked trotters in food and not water.
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.

Tin Fish – Pilchards Curry


Salwaa’s Tin Fish – Pilchards Curry

Pilchard Curry

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

1 tin of pilchard tin fish separate the tomato sauce from the fish and remove bones gently without breaking fish to much

Braise a small chopped onion in a little oil.
Add: 1/2 finely chopped capsicum / green pepper
2 cloves of grated garlic
3-4 finely chopped green chillies or to taste
At this stage I added a few baby potatoes and cook it for about 10 minutes add drops of water as needed.


Add:
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
Cook for a further 10 minutes and 1/2 of the tomato sauce with drops of water as needed.
If potatoes are soft add the fish and gently shake the pot side to side.
Garnish with fresh coriander leaves and a squeeze of fresh lemon

Serve with plain boiled rice and lemon atchar.
Enjoy!

Plum Tart


A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. You may use peaches, apples, pears that’s in season. Serve warm with vanilla ice cream or a dollop of freshly whipped cream. Taste great on its own too!

Plum Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Salwaa’s Plum Tart
You may use peaches, apples, pears etc..

Crust Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
1 level teaspoon baking powder

Method:
Using a large bowl mix the eggs sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Line a 20cm pie dish or any oven proof dish with half of the pastry. Left over pastry can be frozen or you can use it to make herzoggies.

Blind bake in a pre-heated oven at 180°C for about 10 minutes.

Slice 6-8 plums in half and remove the stone, then cut each half into 6 slices so you should get 12 slices per plum. If you can’t remove the stone, just carefully cut around it.

Mix the sliced plums with 2 tablespoons brown sugar and 1 teaspoon fine cinnamon.

Arrange the sliced plums on top of the pastry and bake further for about 35 minutes.

When cooled dust with icing sugar.

Serve with fresh whipped cream or custard or enjoy as is.

If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here ➡️ Paypal.me/capemalaycooks

Subscribe here for exclusive monthly offers and content⤵️ https://www.facebook.com/becomesupporter/capemalaycooking/

SUBSCRIBE https://youtube.com/c/capemalaycooking

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Instagram: https://Instagram.com/capemalaycooking

Pinterest: https://Pinterest.com/capemalaycooking

Tiktok: https://tiktok.com/capemalaycooking0 

Website: https://www.capemalaycookingdelights.com

Shop online: https://capemalaycookingdelights.com/merchandise/

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!

Masala Steak Served With Flaky Roti

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.

Masala Steak

Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls

Enjoy!

Find my flaky roti recipe on YouTube.com/capemalaycooking

Masala Steak Served With Chips And Salad

SUBSCRIBE https://youtube.com/c/capemalaycooking

————————————————————————

ADD ME ON:

Facebook: https://www.Facebook.com/capemalaycooking

Instagram: https://Instagram.com/capemalaycooking

Pinterest: https://Pinterest.com/capemalaycooking

Tiktok: https://tiktok.com/capemalaycooking0

Website: https://www.capemalaycookingdelights.com

Seafood Akhni


Seafood Akhni

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt

Method:

Cook rice 3/4 finish and put aside.

Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.

Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.

Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.

Enjoy!

I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.

Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/

Seafood Akhni

For more Cape Malay Cooking recipes please subscribe and press the notification button: https://www.youtube.com/capemalaycooking

Follow me on social media:

INSTAGRAM: www.instagram.com/capemalaycooking

FACEBOOK: https://www.facebook.com/capemalaycooking

TIKTOK: tiktok.com/capemalaycooking0

Subscribe to my website: www.capemalaycookingdelights.com

Peppermint Chocolate Squares


Chocolate Peppermint Squares

Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

www.YouTube.com/capemalaycooking

Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate

Method:
Preheat your oven at 180°C.

Lightly grease a 20 x 20 centimetre square baking tin.


In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.


Add the egg and mix until creamy.


Add the coco powder and peppermint essence, stir to combine.


Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.


Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.


Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.


Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.


Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.

Makes 20 – 24 biscuit squares.

Variation:

Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.

Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.

Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.

Store in an airtight container when the cookies have cooled down completely.

Peppermint Chocolate Cookies


© Cape Malay Cooking & Other Delights

%d bloggers like this: