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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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Peppermint Cheesecake
Peppermint Cheesecake by @Salwaa Smith | Cape Malay Cooking & Other Delights
Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.
We’ve taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.
Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.
Cook’s Note: Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here’s how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you’re planning on feeding a crowd!
Ingredients Needed:
Biscuits for the base. If you in South Africa you may use Tennis biscuits. You can also use Nice Biscuits, Tea Biscuits, Digestives or any similar type of biscuits.
Butter Caramel
Cream Cheese
Fresh Cream
Peppermint Chocolate
Peppermint Essence
20cm loose bottom tin or 20 shot glasses
Find my recipe here ⤵️
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Tomato Frikkadel / Spaghetti with Meatballs
Comfort food at it’s best! A delicious meal to make on a rainy and cloudy day. Serve with spaghetti for the kids and white rice for the older family members (If they like my husband whose not fond of pasta)
Spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It has become a South African favourite as well, with the older generation preferring the rice over the spaghetti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Serves 4 – 6
Frikkadel Ingredients:
- 500g fat free minced meat
- 1 onion
- 1 small green pepper
- 1 tomato
- ½ bunch coriander
- ½ teaspoon nutmeg
- 1 teaspoon crushed garlic
- 1 slice one day old bread soaked in water
- 1 medium egg
- Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, coriander finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Heat your oven to 220°C.
Roll mince mixture into small golf ball size meatballs.
Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil.
This is to prevent the meatballs from sticking onto your tray.
Bake in the oven for 20 – 25 until browned.
Meanwhile, make the sauce.
Tomato sauce ingredients:
1 large onion, finely chopped
2 tablespoons oil
1 level teaspoon crushed garlic
1 teaspoon salt
½ teaspoon dried crushed red chillies or to taste
700g soft, red tomatoes, liquidised or 2 cans chopped tomatoes
1 teaspoon tomato paste
A handful fresh rosemary, chopped
Sugar to taste
Method:
In a large saucepan heat the oil and braise the onion until golden brown.
Add the garlic, salt, chillies, tomatoes, tomato paste and sugar and simmer over low heat until the sauce has slightly thickened, 15-20 minutes, stirring occasionally.
Add the rosemary, stir through.
Add the cooked meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.
Garnish with rosemary sprigs.
Variation:
Serve with white plain boiled rice.
Tip:
Prepare a double batch of meatballs and freeze half. Ideal for busy cooks, unexpected visitors (after the pandemic or when it’s safe to receive visitors😊) or when you want to whip up a nutritious meal for your family.
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Spicy Yoghurt Chicken
Hi / Salaam friends!
Just popping in to share my Spicy Yogurt Marinated Chicken recipe with you!
Spicy Yogurt & Coriander Chicken
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Here’s a great alternative recipe for your Sunday roast.
Try a spicy twist with your chicken, this dish works well served hot with rice or naan, roast potatoes and a garden salad.
The yoghurt tenderises the chicken much more gently and effectively than regular marinades.
I used a whole chicken which I cut into 8 pieces. You can use chicken legs or chicken fillets. My spicy yoghurt chicken tastes is great cooked on the braai/BBQ too!
Serves 4
Ingredients:
1 chicken, approx. 1kg
1 cup plain or Greek yoghurt
1 tsp paprika
½ tsp turmeric / borrie
1 tsp cumin / jeera
1 – 2 tsp salt (according to taste)
½ tsp chilli powder
4 large cloves of garlic, grated
1 small piece ginger, grated (approx. 5cm)
50g butter
2 large onions, peeled and finely chopped
1 small green pepper, deseeded and chopped
Small bunch dhanya, chopped (keep some of the leaves for garnish)
Method:
Clean and cut the chicken into 8 pieces. Mix together the yogurt, paprika, turmeric, cumin, salt, chilli powder, garlic and ginger in a bowl.
Marinade the chicken with this mixture and refrigerate for at least one hour or for best results overnight.
Melt the butter in a saucepan, add the chopped onions and braise until golden brown. Add the chopped green pepper. Cook together for about 5 minutes.
Add the chicken pieces (preserve the marinade) and brown on both sides.
Transfer to an oven proof dish. Mix in the extra marinade sauce and chopped dhanya.
Grill in a pre-heated oven until the chicken has cooked through and is golden brown in colour.
Serve with naan or boiled rice, grilled potatoes and green salad.
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Cauliflower Stew
Blomkool Bredie (Cauliflower Stew)
Bredies consists of mutton or lamb pieces and vegetables cook together in true Cape Malay tradition. Stew or bredie as its known in South Africa usually consists of mutton, lamb or beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
Any type of vegetables can be used on its own or use a combination of two e.g. cauliflower and carrots. Most bredies are spiced with stick cinnamon, allspice and cloves with a green chilli or two for extra flavour. The most popular Cape Malay bredies are green bean, tomato, cabbage, cauliflower bredies and is healthy nutritious winter food. Bredies are served with plain boiled rice, atchars or sambals.
This recipe serves 4 – 6 people
Ingredients:
600g mutton / lamb pieces, washed and drained
2 Tbsp cooking oil
2 onions, peeled and chopped
2 tsp salt or to taste
1 – 2 green chillies, chopped
2 pieces stick cinnamon
1 large cauliflower, leaves cut off and broken into pieces
3 potatoes, peeled and sliced into quarters
1 – 2 Tbsp sugar (optional)
Method:
Heat the oil in a heavy-based saucepan and fry the onions until golden brown.
Add the meat and cinnamon.
Brown the meat, ensuring it is well browned but not burned.
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately 30 – 45 minutes.
Add the cauliflower, potatoes, chillies, salt to taste and simmer until the potatoes are tender.
Add more hot water as required.
Stir in the sugar if using.
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Add 1 or more green chillies 
Cauliflower 
Add a few knuckle bones in addition to your meat for extra flavour 
Add a couple of carrots for variations 
Minced Meat Wellington
Minced Meat Wellington
This is my inexpensive version of Beef Wellington. Serve with steamed mixed vegetables and mushroom sauce for a bit of gravy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 large onion
1 large carrot
1 celery stick
1 medium potato
4 cloves garlic
5 mushrooms
4 rosemary or thyme sprigs leaves only
2 tbsp olive oil
500g fat free beef mince
salt and pepper to taste
1 egg, beaten
500g puff pastry
flour for rolling
extra egg, beaten (for egg wash)
Method:
Pre-heat your oven to 190°C and take the pastry out of the fridge to soften a bit.
Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.
Gently sauté everything, stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.
Once it’s cooled enough to touch add the minced meat. Mix everything together adding salt, pepper and beaten egg,
Dust a clean work surface with a handful of flour and roll out the pastry to a 1cm thickness. Shape the mince mixture into a log and place it on the rolled out pastry sheet, brush the edges with the beaten egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. I used the left over pastry, cut with a lattice cutting roller, for an extra layer of pastry and pretty effect. Bake Beef Wellington in the pre-heated oven for 45 min to an hour depending on your oven until golden.
Mushroom Sauce
Ingredients:
2 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
2 cups mushrooms, sliced
1 clove garlic, minced
1 cup fresh cream
salt and pepper to taste
1 tsp parsley, chopped
Method:
In a small pot melt the butter and add sliced mushrooms with a pinch of salt, brown over medium heat to get some colour on them. (If mushrooms release too much liquid and are steaming instead of browning, turn up the heat.)
Once mushrooms are browned turned the heat to low, add the olive oil and finely chopped onions, Cook the onions for 10 minutes until they are translucent, stir once in a while to prevent burning. Then add minced garlic and stir fry for 30 seconds.
Pour in the cream, salt, pepper and chopped parsley, stir and let it simmer for a few minutes. Taste and adjust seasoning if needed.
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Qumquats Atchar
Salwaa’s Qumquats Atchar
This qumquat (kumquat) atchar or pickle recipe of mine requires no oil. The jam and vinegar ratio can be adjusted to your taste.
This is a very easy and flexible recipe for sweet and spicy qumquat atchar. In addition to the fruit, the recipe calls for apricot jam, vinegar, and seasonings.
Qumquats are delightful little citrus fruits with sweet skins and tart flesh. Here in Cape Town you can buy qumquats at your local supermarket or from the fruit vendors on the road from May until early November.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
2kg qumquats
2 Tbsp alt
4 Tbsps atchar masala or methi masala
1 cup vinegar
2 Tbsp apricot jam
Method:
Wash or rinse qumquats thoroughly under running water.
Cut in half and remove the pips.
Add the cut qumquats into a pot.
Sprinkle with 2 tablespoons salt.
Give it a quick cook, about 5 minutes.
DON’T add any water.
Mix in 4 tablespoons atchar masala or methi masala
Cool and refrigerate overnight.
Next day boil a cup of vinegar add 2 tablespoons apricot jam and cook on low heat until jam is dissolved.
You can add more vinegar and jam if required. It all depends on your tastebuds.
Pour the vinegar mixture over the qumquats and mix well.
Allow to cool completely.
Refrigerate in an airtight container.
Consume within 4 weeks.
Carrots and Pea Bredie
Salwaa’s Carrots & Peas Bredie
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
2 Tbsp cooking oil
1 large onion, peeled and chopped
500g mutton, lamb or beef pieces
800g carrots cut into julienne strips
3 large potatoes, peeled and cut into quarters
1½ cups frozen peas
1/2 tsp ground allspice or 5 whole allspice
1-2 green chillies
2 tsp salt or to taste
Hot water as needed
Chopped parsley for garnishing
Method:
Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.
Add washed and drained meat and braise until dark brown, 10-15 mins.
The meat should be as brown as you can get it.
Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.
Add carrots and potatoes, cook until potatoes are nearly soft.
Add frozen peas and cook a further 10 mins or until potatoes are soft.
Garnish with chopped parsley.
Serve with white rice and atchars.
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Braised Steak
This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.
Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Add to meat and marinate for at least 2 hours in the refrigerator
Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced
Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown.
Add 1 large chopped tomato and cook for 10 minutes.
Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.
Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.
Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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