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!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

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Homemade Bread
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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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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

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.

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Fruit Cake

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Salwaa’s Rich Fruit Cake

Cape Malay Cooking & Other Delights – Salwaa Smith

From My Kitchen To Yours – keeping our heritage alive!

Today I’m sharing with you one of my late mommy’s favourite cakes. The making of this cake was reserved for Eid and other special occasions. Although we didn’t and still don’t celebrate Christmas my mom would always bake cakes and share with our neighbours.

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We grew up in an area where multi-faith people lived. Everyone respected each other’s religion. At Eid some of our non-Muslim neighbours reciprocated with their home bakes. Naturally they would only send gifts suitable for Muslim consumption.

For an extra rich fruit cake buy fruit cake mixture that has cherries and nuts included. You may add extra almond slivers. During my younger days I didn’t like cake that had cherries as an ingredient. But strangely now that I’m older I’ve acquired a taste for cherries. I have made a double batch of the recipe below to show you different ways of presenting your fruit cake.

I would have loved to bake a cake for each and everyone of my followers but the very least I could do is share my mom’s recipe. Who knows, maybe you could start your own tradition, make an extra cake and share it with your neighbours?

Happy holidays!

Here follows my step-by-step method. The full recipe is further along.

Using a large pot add 250g butter or margarine, 1 cup soft dark brown sugar, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 dessert spoon instant coffee, 3 cups water, 500g luxury fruit cake mixture.

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Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 5-10 minutes. Stir gently.

 

Allow to cool completely.

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Whisk eggs in a separate bowl.

Add the flour and baking powder as well as the boiled fruit mixture.

Stir with wooden spoon, mix well until all the ingredients are combined.

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Pour into the prepared cake tin/s. As I’ve doubled the recipe i made some in a loaf tin, some in mini loafs and one in a bundt tin.

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Bake on the centre shelf. To test if the cake is baked insert a toothpick / cake tester in the centre of the cake, if it comes out clean the cake is done.

FAN OVEN: 130°C for 2 hours

CONV OVEN: 150°C for 2 hours

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Salwaa’s Rich Fruit Cake

Ingredients:

250g butter or margarine

1 cup soft dark brown sugar

2 tsp mixed spice

1 tsp ground cinnamon

1/4 tsp ground cloves

1 dessert spoon instant coffee

3 cups water

500g luxury fruit cake mixture

4 large eggs

4 cups self raising flour

1/2 tsp baking powder

Method:

Grease and line a 20cm deep cake tin with grease proof / parchment paper.

You may also wrap a double layer of brown paper, tied with string, around the outside of the tins.

Alternatively, use two small loaf tins or mini loaf tins, perfect for gifting.

Place all ingredients except flour, baking powder and eggs into a large pot.

Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 10 minutes.

Allow to cool completely.

Whisk eggs in a separate bowl.

Add the flour and baking powder as well as the boiled fruit mixture.

Stir with wooden spoon, mix well until all the ingredients are combined.

Pour into the prepared cake tin/s.

Bake on the centre shelf

FAN OVEN: 130°C for 2 hours

CONV OVEN: 150°C for 2 hours

When cooked, leave for 30 minutes before turning out

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