Cape Malay Cooking &amp; Other Delights &#8211; Salwaa Smith

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Weekend Baking Inspo…

Fresh Fruit & Cream Sponge Cake
This vanilla cake is quite an easy cake to make. A simple yet delicious 2 layer sponge cake which can be used for any occasion. I used homemade strawberry compote to sandwich the cake and for the topping.

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

@capemalaycooking

Ingredients:
1 cup castor sugar
4 large eggs
1 cup cooking oil
2 tsp vanilla essence
1½ cups cake/plain flour
1 cup self raising flour
2 tsp baking powder
½ cup milk
300ml fresh cream, whipped (1 tub)
Strawberry compote**
Fresh seasonal fruit

Method:
Preheat oven to 180°C.
Grease 2 x 20cm baking tin with butter or oil, dust the baking tins with flour or line the tins with greaseproof paper.

Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Divide the mixture between the two prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. 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)
Decorate with slices of fresh fruit. I used strawberries, figs, passion fruit, kiwi and blueberries.

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 ½ small lemon
¼ cup sugar

Method:

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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Posted in Cakes, Fresh Cream Fruit Cake

Tags: baking, Cape Malay, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Recipes, dessert, Easy, Homemade, Salwaa's cape malay cooking, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Summer Recipes, Traditional Cape Malay Food

Chickpea Salad

Dec 18

Salwaa’s Cape Malay Cooking

Here is a quick and easy chickpea salad recipe.

Salwaa’s Chickpea Salad

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.

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Posted in Chickpea Salad, Salad

Tags: Cape Malay, cape malay cooking, Cape Malay Foods, Cape Malay Recipes, Chickpea Salad, Easy, Homemade, Salad, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food, Traditional Food

Tuna Salad

Dec 16

Salwaa’s Cape Malay Cooking

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.

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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Posted in Salad, Tuna Salad

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Tags: Cape Malay, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Cape Town, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food

No-Bake Oreo Cheesecake

Nov 16

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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Posted in Desserts, No-Bake Oreo Cheesecake

Tags: Cape Malay, Cape Malay Cookbook, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Recipes, Chocolate, dessert, Desserts, Easy, Homemade, No-Bake Oreo Cheesecake, Oreo Cheesecake, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Summer Recipes

Baked Beans Salads

Oct 21

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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Posted in Baked Beans Salad, Salad

Tags: BBQ, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Easy, Homemade, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Summer Recipes

Lemon Meringue

Oct 31

Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith

Lemon Meringue

This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.

Lemon Meringue2

Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted

Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks

Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar

Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.

Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.

Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours before serving.

Lemon Meringue

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Posted in Lemon Meringue

Tags: cape malay cooking, Cape Malay Cooking & Other Delights, cape malay desserts, Cape Town, lemon meringue, pudding, Summer Recipes, TRADITIONAL

Savoury Muffins

Ever had unexpected guests and nothing to serve them? I’m sure many of you experienced this before. Well, I was in this predicament on Sunday morning after having unexpected guests sleep over on Saturday night. Usually, I have a supply of koesisters in the freezer, which would have been perfect for a traditional Sunday breakfast in a Cape Malay home. Sadly, on this occasion I had none, not even a doughnut!

What to do? I haven’t gone shopping yet, so my grocery cupboards only had everyday necessities. After scratching my brain for ideas, I decided to make a quick bread, savoury scones using left over chicken of the previous day as well as oats and dates muffins. In the end everyone had an enjoyable breakfast / brunch and I was saved from embarrassment. Here follows my recipe for savoury muffins. I’ll post the oats & dates and the bread recipe on another occasion.

For 12 Savoury Muffins you’ll need:

1 cup chopped left over chicken pieces, preferably breast

1 cup peeled and chopped onions

1 cup chopped tomatoes

1 cup deseeded and chopped mixed red and green peppers

2 large eggs, beaten

1 1/2 cups grated cheddar cheese

2 1/2 Tbsps self raising flour

1/4 tsp salt (optional)

1 tsp black pepper

Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.

Spoon into 12 – 14 silicone cupcake holders. You can also use a greased 12 cup muffin tray. (depending on the size of your cupcake holder you may even get 14 like I did)

Bake for 15 minutes in a preheated oven at 180C.

Enjoy 🙂

Posted on 15/10/2014 | Aside

Fancies

Jan 8

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Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc…

This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.

Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
1 tsp vanilla essence
2 1/2 cups cake flour
3 tsps baking powder
1/2 cup milk

For the coating:
3 Tbsp smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work

Method:

Preheat oven to 180C.
Grease a 30x20cm baking tin with butter or oil.
Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
Add vanilla essence.
Add flour and baking powder and mix well.
Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
Pour into prepared tin.
I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
Bake for 25 minutes.
To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
Allow to cool slightly, turn out into a cooling rack to cool down completely.
Remove greaseproof paper.
Cut the cake into squares.

To complete the cakes:

Mix the jam and hot water together until the jam has dissolved.
Put the coconut into a little bowl.
Lightly dip the cakes one at a time into the jam water, do not drench.

Roll the cakes in the coconut to cover completely.

Roll the cakes in the coconut

Using a piping bag , pipe a border or cover the top of the cakes with whipped cream.

How To 5

How to 4

How To 3

Decorate with fresh or drained canned fruit.

Completed Fancies

Posted in Cakes

4 Comments

Tags: Cakes, Cape Malay, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Cooking and Other Delights, Cape Malay Recipes, Easy, Quick Cape Malay Recipes, Summer Recipes, Traditional Cape Malay Food

PASTA BAKE

Mar 27