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Chickpea Salad


Here is a quick and easy chickpea salad recipe.

Salwaa’s Chickpea Salad

Salwaa’s Cape Malay Cooking

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

In a salad bowl mix the following:

A can of drained chick peas

1/2 cucumber cut into small cubes pieces

1 large chopped tomato

Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.

Add a good squeeze of lemon juice and 1 tablespoon olive oil.

Mix well and enjoy a refreshing and delicious salad.

Garnish with fresh chopped coriander.

Chickpea Salad

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Tuna Salad


Salwaa’s Tuna Salad

I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.

Salwaa’s Cape Malay Cooking

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

Ingredients:

1 tin tuna, drained

1 finely chopped onion

1 – 2 finely chopped green chillies

1/2 each finely chopped mixed peppers (robot peppers / bell peppers)

Salt and freshly ground pepper to taste

Mayonnaise

Feta cheese

4 boiled eggs

Method:

Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.

Season with salt and freshly ground black pepper to taste.

Mix with a generous amount of mayonnaise, according to your taste.

Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.

Serve with crusty bread, crisps and a fresh garden salad.

Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.

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Vanilla Sponge Cake


Old-Fashioned Cream Cake

Salwaa’s Cape Malay Cooking

Here’s a delicious cake to treat your family with. My recipe uses minimal store cupboard ingredients. This cake can either be filled and topped with fresh fruit, jam or homemade fruit compote.

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

Ingredients:

1½ cups cake flour

2½ tsp baking powder

¼ tsp salt

¾ caster sugar

180g soft butter

3 large eggs

2 tsp vanilla essence

Filling:

600ml fresh cream

2 tbsp sugar

1 tsp vanilla essence

Strawberry / apricot jam (optional)

Topping:

Left over cream from the filling

Canned apricot / peaches slices or fresh strawberries

Method:

Pre-heat your oven to 170°C.

Grease two 18cm round cake pan and line bottoms with greaseproof paper.

In a bowl, sift the flour, baking powder and salt.

Using another bowl, cream the butter and sugar until light, fluffy and creamy.

Beat the eggs in one at a time.

Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.

Do not overmix.

Divide the batter evenly between the two prepared cake pan.

Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.

Take out of the oven and leave to cool in the pans for 10 minutes before turning the cakes out onto a wire rack. Cool completely.

Filling:

In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.

When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.

Spread the remaining cream over the top and sides.

Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.

Top with slices of canned apricot, peaches or slices of fresh strawberries.

Alternatively, sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream) with strawberry compote.

Decorate with slices of fresh strawberries.

**To make the strawberry compote**

1 Tbsp maizena /cornstarch

3 Tbsps warm water

500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)

zest and juice from 1/2 small lemon

1/4 cup sugar

Mix the maizena with the warm water until dissolved.

Add the strawberries and all the other ingredients in a pot.

Simmer for about 10 minutes over low heat.

Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.

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Recipe for 100 Koesisters


Traditional Cape Malay Koesisters

Salwaa’s Cape Malay Cooking

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying

Method:

Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

Koesister Video Tutorial
How to sugar / syrup koesisters

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No-Bake Oreo Cheesecake


Salwaa’s No-Bake Oreo Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights

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

A rich and creamy cheesecake to make during the holidays or just anytime to spoil family and friends.

Ingredients:

24 Oreo biscuits

4 tbsp of melted butter

250g cream cheese, at room temperature

6 tbsp icing sugar

1/2 tsp of vanilla essence

2 x 250 ml of fresh cream, chilled

3 tsp gelatin, dissolved in 3 tablespoons of hot water

Method:

In a mixing bowl, finely crush 16 of the oreo biscuits. Add the melted butter and stir to combine. Add it to the bottom of a 24 cm spring form pan. Press the biscuit mixture lightly down with the back of a spoon or spatula.

Add the cream to a mixing bowl and whip until it is thick. In another bowl add the cream cheese, vanilla essence and icing sugar. Mix until combined and creamy. Add the whipped cream as well as the gelatin.

Break 4 of the oreo biscuits into piece and fold it into the mixture.

Add the cream cheese mixture on top of the oreo base and smooth the top. Top it with the remaining oreo biscuits.

Refrigerate until set, 4 – hours or preferably overnight.

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Sausage & Baked Beans Curry


This month I thought I’d share with you a couple of my budget friendly meals which featured tin beans as one of the main ingredients.

These are very quick, easy and economical but yet very delicious dishes and can easily be doubled or even tripled for a large group of people.

Baked beans don’t just taste great, but are nutritious too; naturally high in fibre, high in protein and low in fat, as well as contributing to 1 of your 5 a day.

Sausage & Baked Beans Curry

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Sausage and Baked Beans Curry

Serves 6

Ingredients:

2 tins baked beans

500g sausage cut in small pieces

2 tbsp cooking oil  

1 large onion, chopped  

2 green chillies, deseeded and chopped  

3 cloves garlic, grated  

1 piece ginger, grated (10cm)

1 tsp jeera / cumin powder  

1 tsp coriander / koljander powder  

1 tsp turmeric / borrie  

2 tsp leaf masala / roasted masala  

1 tsp salt, optional

1/2 – 1 tsp chilli powder

3 large potatoes, peeled and cut into quarters

Method:

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 5 minutes over medium heat. 

Add the potatoes, spices, chillies and cook for about 10 minutes.or until the potatoes are semi soft. Add water as needed to prevent the potatoes from sticking.

Add sausage pieces and cook for a further 5 minutes then add baked beans. Simmer for 10 minutes until the beans are fully warmed and the sausages are cooked and the potatoes are soft.

Enjoy!

Best serve with boiled white rice or roti, atchars and or sambals. Delicious with white buttered bread too.

Cook’s note: adding salt is optional as the baked beans as well as sausage contains salt.

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Crispy Fish Batter


Salwaa’s Crispy Fish Batter

Fish and chips taste so much better when you make it yourself from scratch and if you follow my recipe below you’ll get perfectly fried fish every time! You can use my recipe for snoek, hake, cod or even prawn. You can also follow my youtube video, link below, for easy reference.

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

You can use any fish of choice like snoek, hake, cod etc. I prefer using cod cut into small pieces.

For the batter:
1 cup plain flour
1/2 tsp baking powder
2 TBSP brown vinegar
1/2 tsp black pepper / cayenne
1/2 tsp chilli powder (optional)
1/2 cup soda water or more

Mix together into a batter, the mixture should not be runny.

Season fish lightly with salt and dust slightly with extra flour.

Dip the fish, both sides into the batter, you can repeat the dipping for a thicker batter and shallow / deep fry for a few minutes aside until light brown and crispy. Remove the fried fish gently from the oil and drain on paper towel.

Serve with chips, tartar sauce, lemon atchar, pickled onions or a squeeze of lemon juice. Alternative sprinkle the fish liberally with brown vinegar and salt.

You’ll find my tartar recipe below.

Salwaa’s Homemade Tartar Sauce

1 cup mayonnaise 

1 pickled gherkin finely chopped 

1 tsp finely chopped fresh parsley 

2 Tbsp lemon juice

Mix all the ingredients in a bowl and serve with any fish, prawns, calamari etc…

Enjoy!

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Baked Beans Salads


Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)

I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.

My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!

Recipe One:

Salwaa’s BBQ Baked Beans

Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)

Mix well and simmer for 10 minutes on medium heat.

BBQ baked beans served with traditional braai

Recipe Two:

Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.

Ingredients:

1 tin (410g) baked beans

1 Tbsp oil

1 small onion, peeled and finely chopped

1/2 green pepper, finely chopped

2 cloves garlic, grated

1 – 2 green chillies, finely chopped

1 tsp roasted masala / leaf masala

½ tsp turmeric / borrie

3 Tbsp chutney (Mrs Balls or similar)

1 Tbsp vinegar

1 tsp sugar (optional)

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Method:

Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.

Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.

Variation: Use smooth apricot jam instead of the chutney.

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Crispy Fried Chicken


Next level crispy fried chicken recipe which is an absolute must to try!

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2001!

The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.

Marinade the chicken at least 4 hours or overnight. Don’t rush this step.

Season generously.

Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.

Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.

Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.

Crispy Fried Chicken

Ingredients

1 whole chicken cut into pieces, see tip above

Sunflower oil, for frying

For the spice mix

2 tbsp paprika

2 tsp garlic granules

2 tsp onion powder

1 tsp chilli powder

1 tsp black pepper

½ tsp dried mixed herbs

1 chicken stock cube, crumbled

For the buttermilk marinade

2 cups milk

2 tbsp white or brown vinegar

1 egg

1 tsp salt

For the coating

1 cup self-raising flour

1 cup cornflour / maizena

Method:

In a small bowl, mix all the dry spices together.

Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.

Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.

Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.

Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.

Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.

On this occasion I served my fried chicken with BBQ baked beans and a gravy.

Fried chicken served with bbq baked beans and a gravy

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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

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