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Hungarian Tart (Krummel Tert)
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.
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
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
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.
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.
Upside Down Pineapple Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
We celebrating our 11th birthday by giving away our children’s cookbook for only R99 (RRP R165). Order your copy here, collect for free or choose delivery.
Summer Fruit Salad
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
Homemade Green Mango Atchar / Mango Pickle
@Salwaa Smith | Cape Malay Cooking & Other Delights
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://atomic-temporary-24476944.wpcomstaging.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
Eggless Banana Muffins
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.
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.
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
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 since 2011!
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
Follow my tutorial below for flop proof homemade bread
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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!
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 ❤️”
Delicious Homemade Doughnuts
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
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.
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3 Ingredient Fruit Cake
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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Cape Malay Cooking & Other Delights - Salwaa Smith 
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