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No-Bake Oreo Cheesecake


Salwaa’s No-Bake Oreo Cheesecake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

A rich and creamy cheesecake to make during the holidays or just anytime to spoil family and friends.

Ingredients:

24 Oreo biscuits

4 tbsp of melted butter

250g cream cheese, at room temperature

6 tbsp icing sugar

1/2 tsp of vanilla essence

2 x 250 ml of fresh cream, chilled

3 tsp gelatin, dissolved in 3 tablespoons of hot water

Method:

In a mixing bowl, finely crush 16 of the oreo biscuits. Add the melted butter and stir to combine. Add it to the bottom of a 24 cm spring form pan. Press the biscuit mixture lightly down with the back of a spoon or spatula.

Add the cream to a mixing bowl and whip until it is thick. In another bowl add the cream cheese, vanilla essence and icing sugar. Mix until combined and creamy. Add the whipped cream as well as the gelatin.

Break 4 of the oreo biscuits into piece and fold it into the mixture.

Add the cream cheese mixture on top of the oreo base and smooth the top. Top it with the remaining oreo biscuits.

Refrigerate until set, 4 – hours or preferably overnight.

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Sausage & Baked Beans Curry


This month I thought I’d share with you a couple of my budget friendly meals which featured tin beans as one of the main ingredients.

These are very quick, easy and economical but yet very delicious dishes and can easily be doubled or even tripled for a large group of people.

Baked beans don’t just taste great, but are nutritious too; naturally high in fibre, high in protein and low in fat, as well as contributing to 1 of your 5 a day.

Sausage & Baked Beans Curry

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Sausage and Baked Beans Curry

Serves 6

Ingredients:

2 tins baked beans

500g sausage cut in small pieces

2 tbsp cooking oil  

1 large onion, chopped  

2 green chillies, deseeded and chopped  

3 cloves garlic, grated  

1 piece ginger, grated (10cm)

1 tsp jeera / cumin powder  

1 tsp coriander / koljander powder  

1 tsp turmeric / borrie  

2 tsp leaf masala / roasted masala  

1 tsp salt, optional

1/2 – 1 tsp chilli powder

3 large potatoes, peeled and cut into quarters

Method:

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 5 minutes over medium heat. 

Add the potatoes, spices, chillies and cook for about 10 minutes.or until the potatoes are semi soft. Add water as needed to prevent the potatoes from sticking.

Add sausage pieces and cook for a further 5 minutes then add baked beans. Simmer for 10 minutes until the beans are fully warmed and the sausages are cooked and the potatoes are soft.

Enjoy!

Best serve with boiled white rice or roti, atchars and or sambals. Delicious with white buttered bread too.

Cook’s note: adding salt is optional as the baked beans as well as sausage contains salt.

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Baked Beans Salads


Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)

I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.

My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!

Recipe One:

Salwaa’s BBQ Baked Beans

Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)

Mix well and simmer for 10 minutes on medium heat.

BBQ baked beans served with traditional braai

Recipe Two:

Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.

Ingredients:

1 tin (410g) baked beans

1 Tbsp oil

1 small onion, peeled and finely chopped

1/2 green pepper, finely chopped

2 cloves garlic, grated

1 – 2 green chillies, finely chopped

1 tsp roasted masala / leaf masala

½ tsp turmeric / borrie

3 Tbsp chutney (Mrs Balls or similar)

1 Tbsp vinegar

1 tsp sugar (optional)

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Method:

Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.

Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.

Variation: Use smooth apricot jam instead of the chutney.

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Braised Minced Meat


Braised Minced Meat (gesmoorde mince)

Minced Meat Bredie

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Quick, easy and very economical to make. Serve with white rice and atchar or homemade blatjang.

Serves 6
1 kg minced meat
1 tbsp vegetable oil
2 large onions, finely chopped
1 large green pepper, finely chopped
2 tsp finely grated garlic
2 green chillies, chopped
5 allspice
5 cloves

3 bay leaves
1 tsp salt (or to taste)
1 tsp black pepper

1 cube beef stock dissolved in 1 cup hot water (optional)
4 large potatoes, peeled and cut into small pieces
2 cups frozen mix veg or frozen peas

Method:
Heat the oil in a large pot. Add the onion and braise until the onions are very brown. Once the onions are brown add the green pepper, garlic and spices, you may add half a cup of water if the onions are starting to stick to the bottom of the pot. Add the minced meat, stir to separate the minced meat, cook over medium heat until the mince is brown.

Next add the potatoes pieces with the beef stock, if using or water as necessary, cook until the potatoes are semi soft. Add the frozen veg / peas and cook over low to medium heat until the potatoes are soft. You may add more water if necessary. Serve with white rice and atchars or blatjang.

Minced Bredie With Mixed Veg

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Tomato and Chicken Bredie


Salwaa’s Tomato & Chicken Bredie

Here’s another budget friendly midweek dish to prepare for your family.

Chicken and Tomato Bredie

Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
8-10 pieces of chicken
1 Tbsp cooking oil
500g red ripe tomatoes, washed, chopped or liquidised and / tin of chopped tomatoes or use both
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chillies, chopped or more
2 tsp tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste

Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the chicken pieces and cook over medium heat for about 5 minutes to brown slightly.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 5 minutes.
Add the potatoes and cook until the potatoes are soft.
Add the sugar last and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Tomato Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.

Buy tomatoes when in season and it’s slightly cheaper. Cut and liquidise, divide into portions, pour into freezer friendly ziplock bags or containers and freeze until needed.

Use tin tomatoes instead of fresh tomatoes
© Cape Malay Cooking

Seafood Akhni


Seafood Akhni

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt

Method:

Cook rice 3/4 finish and put aside.

Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.

Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.

Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.

Enjoy!

I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.

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Seafood Akhni

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How To Make Homemade Bread


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 since 2011!

Homemade Bread

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water

Warm Freshly Baked Bread With Butter

Follow my tutorial below for flop proof homemade bread

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Spicy Yoghurt Chicken


Hi / Salaam friends!

Just popping in to share my Spicy Yogurt Marinated Chicken recipe with you!

Spicy Yoghurt Chicken

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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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 for the past 10 years!

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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Carrots and Pea Bredie


Salwaa’s Carrots & Peas Bredie

Carrot & Pea 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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