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Recipe Index

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


  • 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


  • 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.
Peppermint Fridge Tart

Peppermint Fridge Tart

Peppermint Fridge Tart

Recipe by Fatima SydowCourse: Dessert


  • 2 packs of tennis biscuits

  • 3 tubs x 250 ml of fresh whipping cream

  • 2 tins of caramel ( or 1 & 1/2 tins, to your taste)

  • 1 big slab of peppermint chocolate, grated

  • 1 cup of water


  • In a bowl whisk the cream until almost stiff.
  • Next, add the caramel, then the peppermint chocolate (keep a block or two one side over for garnish) into the whipped cream. Slowly mix together until well combined.
  • In a large bowl with a flat surface, dip the biscuits one at a time in the water and neatly place them next to each other until the surface of the bowl is completely covered with biscuits.
  • Pour a third of the cream, caramel and peppermint chocolate mixture over the biscuits and smooth it out. Now, repeat the process with the dipped biscuits and place neatly on top of the cream mixture. Add more cream mixture, then the last biscuit layer and finish off with the remaining cream mixture.
  • If your dish is on the large size simply make only two layers.
  • For garnish, you can pipe some cream on top and drizzle with peppermint chocolate (optional) and add two tennis biscuits crumbed and scatter all over pudding.
  • Delicious!

The ultimate Sunday tradition in Cape Town



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.


Recipe by Fatima SydowCourse: Dessert


  • 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

  • 3 cups of sugar

  • 3 cups of water

  • 5 pieces of stick cinnamon


  • 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.

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