Category Archives: Desserts
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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Cinnamon Rolls
Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls
My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour
¼ cup melted butter, to brush over the top before baking
For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon
For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk
Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.
3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Pre-heat your oven to 200°C
7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Chocolate Brioche Pudding
Salwaa’s Chocolate Brioche Pudding
Made with chocolate brioche rather than a standard loaf, this is a lovely alternative to the classic bread pudding.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
6 large slices of chocolate brioche
½ litre milk
3 large eggs
½ cup sugar
2 teaspoons custard powder
1 teaspoon vanilla essence
2 tablespoons butter
Method:
Pre-heat your oven to 180°C.
Grease a one litre oven proof dish with the butter.
Cut the brioche into slices. Arrange the brioche in the buttered dish.
Using an electric mixer, mix the eggs, custard powder, vanilla essence and sugar together until the sugar has dissolved.
Whisk the milk into the egg mixture.
Gently pour the egg and milk mixture over the brioche.
Bake in a preheated oven at 180°C for 45 minutes, or until firm.
Cool slightly before serving.
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Peppermint Fridge Pudding
Salwaa’s Peppermint Fridge Pudding
This dessert recipe is delightfully simple to create! Peppermint Pudding is a traditional South African dessert that comprises a coconut biscuit base, creamy caramel and mint chocolate layers. Peppermint Fridge Pudding sometimes referred to as a Peppermint Crisp Fridge Tart is a must for the holidays! Here’s my recipe.
From My Kitchen To Yours – keeping our heritage alive.
Makes a large pudding or 10 individual servings.
Ingredients:
250ml fresh cream
1 tin (410g) caramel
1 big slab peppermint chocolate, grated
15ml gelatine dissolved in 50ml warm water, optional
A couple drops of peppermint essence (optional)
1 packet tennis biscuits, crushed
Method:
Whip the cream until stiff in a large mixing bowl.
Add the caramel, gelatine, half of the grated peppermint chocolate and peppermint essence if using and mix to combine all the ingredients.
Layer the above with the crushed tennis biscuits in a serving dish or in individual portion servings using parfait glasses. Start with the biscuits and ending with the peppermint filling on top.
Sprinkle the rest of the grated chocolate on top and leave to set in the fridge for at least a couple of hours or better still overnight. Serve chilled.
Cook’s Note:
Adding gelatine is optional, I only add it to shorten the setting time.
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Chocolate Fridge Tart
No-Bake Chocolate Fridge Tart
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
An elegant chocolate tart. The bright red of the strawberries and the green of the pistachios goes beautifully with the dark chocolate. This incredibly easy, no-bake chocolate tart is made with a simple Oreo crust and rich chocolate ganache filling made with both milk and dark chocolates.
Ingredients:
2½ packets chocolate cookies (Oreo or similar)
100g butter, melted
350g milk chocolate
150g dark chocolate
300ml fresh cream / double cream
Strawberries for garnishing
Crushed pistachios, optional
Method:
Finely crush the biscuits and mix it with the melted butter.
Line a 20cm non-stick fluted loose bottom tart tin with the biscuit mixture. Use a spoon and your fingers to get an even layer into the bottom and edges of the tin. Freeze whilst preparing the filing.
Using a small pot heat the cream over low to medium. Break the chocolate into small pieces. Add the pieces of chocolate to the warm cream and stir till the chocolate has melted. Pour the chocolate mixture onto the biscuit base. Top with strawberries and crushed pistachios. Refrigerate at least 2 hours or overnight before serving.
Cook’s Notes:
It’s best to use a dark chocolate which contains 50-90% cocoa solids, cocoa butter, and sugar. For best results make the tart a day in advance. This chocolate tart will keep, covered well, for up to 4-5 days in the fridge, but I guarantee it wont last that long!
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Chocolate Brownies
Chocolate Brownies
These brownies can be made individually, as shown in the picture, or in a baking tray and cut into squares.
Serve on its own or with whipped cream for a delicious treat.
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Crustless Milk Tart
Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.
Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
No Bake Cheesecake
Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.
Ingredients:
1 packet strawberry or raspberry jelly (or jelly of choice)
Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.
Filling:
3 tsp gelatine
¼ cup cold water
2 x 250g cream cheese
250ml fresh cream
3 Tbsp castor sugar
Juice and rind of 1 small lemon
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Method:
Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.
Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.
Biscuit:
¾ packet tennis or marie biscuit (tea or nice biscuits will also work)
100g butter, melted
Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.
Refrigerate further until the cheesecake has set completely. Inver the cheesecake onto a serving dish. Biscuit layer at the bottom, jelly on top.
Garnish with fresh fruit in season. If possible use similar shades of fruit as the jelly you used.
Cook’s note:
You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.
In this version I’ve used greengage jelly.
You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.
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All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Chocolate Éclair Pudding
Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive.
Chocolate Eclair Pudding
Ingredients for the choux pastry:
1 cup cold water
½ tsp caster sugar
85g unsalted butter
Pinch salt
1 cup cake flour
4 medium eggs, beaten
Method:
1. Preheat the oven to 200° Celsius.
2. To make the choux pastry, place the butter, water, salt and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and pour in the flour in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. The mixture will be shiny and smooth.
8. Lightly oil a large baking tray or line the tray with greaseproof paper. Dip a teaspoon into some warm water and spoon out a teaspoon of the choux mixture onto the baking tray. Leave enough space in between for the éclairs to expand.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each éclair.
11. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the pastries.
Ingredients for the pudding.
1 packet of chocolate Instant mousse prepared as per packet instructions
250 ml fresh cream whipped
One tin caramel
One small tin nestle dessert cream
150 gram dark chocolate
Once the cream whipped to stiff peaks mix through the caramel and fill the eclairs using half the caramel and cream mixture save the remaining caramel cream
Layer the mousse in a bowl
Then a layer of the eclairs and fill any open spaces with the remaining caramel cream
Melt the chocolate and mix the dessert cream with the melted chocolate to make a smooth ganache and drizzle this over the eclairs.
Chocolate Eclair Pudding
Keep refrigerated.
Brood Porring
Brood Porring Served With Served Stewed Fruit
Bread Pudding / Brood Porring
Ingredients:
6 – 8 large slices of white bread
1 litre milk
6 large eggs
1 cup sugar
2 teaspoons custard powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 cup raisins, optional
4 tablespoons butter
Method:
Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.
Using an electric mixer, mix the eggs, custard powder and sugar together until the sugar has dissolved.
Add cinnamon and cardamom.
Mix in the bread and milk mixture.
Grease a 2 litre oven proof dish with half of the butter.
Gently pour the bread pudding mixture into the dish. Dot the remaining butter on top.
Bake in a preheated oven at 180° Celsius for 50 – 60 minutes, or until firm.
Cool slightly before eating. Serve with stewed dried fruit or apricot jam.
Stewed Dried Fruit
250g mixed dried fruit (I used only prunes and apricots here)
1 cup water
1/2 cup sugar
1 stick cinnamon
2 cloves
1 tsp lemon juice
Method:
Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Cape Malay Cooking & Other Delights - Salwaa Smith 
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