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to my journey of cooking

Recipe Index

Fatima Sydow Passes Away

Fatima Sydow Passes Away

It is with deep sadness that we, the Sydow Family, announce the passing of our beloved sister, Fatima Sydow. As a renowned culinary artist and beloved personality, she has left an indelible mark on the culinary world. Fatima, known for her exceptional culinary skills, infectious…

My savoury items are now available to purchase

My savoury items are now available to purchase

I’m so happy to launch some of my traditional Cape Malay savoury items like samoosas, rotis, sausage rolls and other items which you can now enjoy if you’re in Cape Town. These recipes have been passed on to me from my mother, I’ve added my…

Pistachio and cranberry Sticky Rice Pudding

Pistachio and cranberry Sticky Rice Pudding

Serves 4

Rice Pudding has been a firm favourite in our family for as long as I can remember. If there’s one thing we always had in the pantry, it was rice.

At times, my late mother would take from the leftover sticky rice, add some condensed milk and give it a stir and then drizzle over some evaporated milk. In winter, she would serve it hot and if the oven was broken, she made a plan to make it on the stove top. On hot summer days she would serve it cold and add some chopped pieces of sweet Mango or any summer fruits. That was so good… I would gobble it down in seconds.

This recipe is very dear to me, easy, simple and so delicious. Just like mom use to make it… I’ve added my own little twist because I love texture and crunch.

Ingredients

1 & 1/2 cups Spekko Jasmine Rice

Salt to taste

4 Tbsp condensed milk

350 ml evaporated milk

100 g chopped pistachio nuts

100 g dried cranberries

Edible flowers for garnish

Method

First, put the rice in a bowl and rinse in cold water well. Next, in a medium-sized pot on medium to high heat, cook the rice in 3 cups of water and salt until all water has cooked away, do not strain the rice you want it to be sticky. This is the cold version of this pudding so allow the rice to cool off.

After the rice has cooled, add the condensed milk, 50 g of the pistachio nuts, 50 g of the dried cranberries and 100 ml of the evaporated milk, and stir until just combined. Spoon the rice mixture into a large round pudding bowl and sprinkle over the remaining pistachios and cranberries and garnish with edible flowers.

The remaining evaporated milk gets poured over the Pudding after it has been dished up. And it’s as simple as that.

Tips:

  1. To make this a winter Pudding simply omit the cooling-off step.
  2. You can flavour the Pudding with a small dash of rose syrup or rosewater.
  3. Add chopped fresh Mango to take it to another fruity level.
My special spice range now available

My special spice range now available

I’m so excited to present my spice range. turmeric cumin masala spice curry spice lamb and chops steak and mutton spice chicken braai chicken spice breyani spice fish spice My spices are available via my website. Click here Please note courier charges apply. Alternatively, purchase…

Toasted Masala Steak Sandwich

Toasted Masala Steak Sandwich

Fatima Sydow Cooks a toasted masala steak sandwich served with a Pineapple Frulati???? If you’ve been to Cape Town and haven’t tried one of these, then you haven’t been in Cape Town…lol

Pickled Fish

Pickled Fish

Pickled Fish

Recipe by Fatima SydowCourse: Main

Ingredients

  • 2 kg firm white fish fillets, I am using Hake

  • 6 large onions, peeled and sliced

  • Salt to taste

  • 1 cup of flour

  • 1 tsp ground black pepper

  • 2 tsp turmeric

  • 1 cup vinegar

  • 1 cup water

  • 3-4 tbsp sugar

  • 2 tbsp apricot jam

  • 1 tbsp black pepper corns

  • 1 tbsp coriander seeds

  • 5 bay leaves

  • 2 tbsp roasted masala

  • 1 tbsp corn flour mixed with 3 tbsp. of water

  • Vegetable oil

Directions

  • Take the fish pieces and dust with the flour and season with salt and pepper. Heat the oil, shallow fry the fish in a large frying pan, about 2 minutes on each side. Put aside on draining paper.
  • Next, in a large pot, heat the vinegar and water on a medium heat. Add the onions, sugar, salt, spices, jam, bay leaves and cook for 8-10 minutes. Next, add the corn flour mixture and
  • Add the corn flour mixture and stir well. Transfer the fish, onion and curry sauce mixture to a large heat proof dish, making sure the sauce covers all the fish.
  • Allow to cool and cover the bowl or container and store in the fridge overnight or for a few days.

The ultimate Sunday tradition in Cape Town

Koesisters

Koesisters

Mom walked into our room, with warm tea on a tray and a bowl of warm sugary koesisters, greeting us all with her warm loving smile. Yes indeed, it was Sunday morning in the heart of beautiful Cape Town and all was well with the world.

Koesisters

Recipe by Fatima SydowCourse: Dessert

Ingredients

  • 4 & ½ cups of cake flour

  • 1 tsp of baking powder

  • 10 grams of instant yeast

  • 1 tbsp of caster sugar

  • 3 tbsp of melted butted

  • 1 tsp of salt

  • 1 cup of soft mashed potatoes

  • 3 tsp of naartjie peel powder or zest

  • 1 & ½ tbsp of freshly grated ginger

  • 1 tsp of mix spice

  • 2 tbsp of aniseed

  • 2 tsp of fine cinnamon

  • ½ a tsp of ground cardamom seeds

  • 1 & ½ cups of lukewarm water

  • 1 large egg

  • SUGAR SYRUP
  • 3 cups of sugar

  • 3 cups of water

  • 5 pieces of stick cinnamon

Directions

  • In a large bowl, mix all ingredients together until well combined. Knead the dough for 10 minutes, the dough will be quite sticky so do not be tempted to add any more flour, just use some oil on your hands when kneading. Cover with a tea towel or cling film and allow to rise for 90 minutes in a warm and dark area of your kitchen.
  • Next, knock down the dough and using a little oil on your hands, shape little oblong shapes and deep fry in oil in a deep saucepan on a medium to high heat until brown on both sides. Remove from the oil. To make the syrup, in a large saucepan, boil the water, sugar and cinnamon sticks until bubbling.
  • Dip the koeksisters into the warm sugar syrup and allow soaking for a minute. Using a slotted spoon place koeksisters in a bowl and sprinkle with desiccated coconut.

All Time Favorites

Pistachio and cranberry Sticky Rice Pudding

Pistachio and cranberry Sticky Rice Pudding

Serves 4 Rice Pudding has been a firm favourite in our family for as long as I can remember. If there’s one thing we always had in the pantry, it was rice. At times, my late mother would take from the leftover sticky rice, add…

Mango Sorbet (Mango Ice)

Mango Sorbet (Mango Ice)

Peppermint Fridge Tart

Peppermint Fridge Tart

Strawberry Fridge Tart

Strawberry Fridge Tart


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