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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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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.
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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Tomato and Chicken Bredie
Salwaa’s Tomato & Chicken Bredie
Here’s another budget friendly midweek dish to prepare for your family.
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
Tin Fish – Pilchards Curry
Salwaa’s Tin Fish – Pilchards Curry
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 tin of pilchard tin fish separate the tomato sauce from the fish and remove bones gently without breaking fish to much
Braise a small chopped onion in a little oil.
Add: 1/2 finely chopped capsicum / green pepper
2 cloves of grated garlic
3-4 finely chopped green chillies or to taste
At this stage I added a few baby potatoes and cook it for about 10 minutes add drops of water as needed.
Add:
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
Cook for a further 10 minutes and 1/2 of the tomato sauce with drops of water as needed.
If potatoes are soft add the fish and gently shake the pot side to side.
Garnish with fresh coriander leaves and a squeeze of fresh lemon
Serve with plain boiled rice and lemon atchar.
Enjoy!
Masala Steak
Masala Steak With Flaky Roti
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight
2 Tbsp cooking oil
2 large onions, peeled and sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large tomato, chopped
Method:
Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.
Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls
Enjoy!
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Easy Mango Atchar
Homemade Green Mango Atchar / Mango Pickle
@Salwaa Smith | Cape Malay Cooking & Other Delights
This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar. Atchar is a very popular condiment with a large part of the Southern African population. Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry. Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored. In Cape Malay culture and cuisine atchars are normally served with bredies, breyani or curries.
My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen. Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking.
Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money. May The Almighty grant her a high place in paradise, Ameen.
I’m thankful for the remarkable hardworking women I had as role models.
This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. This tutorial was done by myself and my husband. He loves to make atchar as well!
We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error! My atchar masala mixture is available online for delivery in South Africa and the UK at https://atomic-temporary-24476944.wpcomstaging.com/product/atchar-masala/
You may of course use a different brand of atchar masala…
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Follow my tutorial below for flop proof mango atchar
Sponge Flan
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Pre-heat the oven to 180°C.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes in the pre-heated oven.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
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Chocolate Fudge
As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉
Makes approximately 60 pieces of soft chocolate fudge.
Chocolate Fudge
Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
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Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.
Homemade Chocolate Fudge
Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
Click here for details of where to purchase the Cape Malay & Other Delights Cookbook
Number 1 Birthday Cake
I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.
Chocolate Cake
To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.
Ingredients for 1 cake:
3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
Method:
Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.
Now mix and bake the second layer as above.
Cool the cakes on a cooling rack
Draw and cut out a number 1 on an A4 paper
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Sandwich the layers together with chocolate butter cream
To make the butter cream you will need
125g soft butter
1 cup icing sugar
1/4 cup cocoa powder
Enough milk to make it spreadable
Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.
Spread ganache over the cake
To make the ganache you will need:
400g good quality chocolate
200ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring spreading over the cake.
Decorate with sweets or as you like
I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.
Yoghurt Cake
Yoghurt Cake – Cape Malay Cooking & Other Delights – Salwaa Smith
Use any flavour yoghurt to make this easy, quick and delicious cake for afternoon tea. Dust with icing sugar and enjoy with a warm or cold beverage.
Strawberry Yoghurt Cake
Ingredients:
3 large eggs
½ cup cooking oil
1 cup white sugar
1 tsp vanilla essence
1 ½ cup self-raising flour
½ cup yoghurt (any flavour)
Icing sugar for dusting
Yoghurt Cake Dusted With Icing Sugar
Method:
Preheat the oven to 180 degrees Celsius. Grease a Bundt tin or a 22cm round baking tin. Using a medium mixing bowl, whisk together the eggs, oil and sugar until the sugar has dissolved and the mixture is light and creamy. Add the vanilla essence and mix in the flour. Fold in the yoghurt and pour the batter into the prepared tin. Bake at 180 degrees Celsius for approximately 30 minutes or until a skewer inserted comes out clean. Leave to cool 5 minutes in the tin before turning out on a wired rack to cool completely. Dust with icing sugar.
© Cape Malay Cooking & Other Delights
Yoghurt Cake Served With Strawberries
Yoghurt Cake Made In A Round Cake Tin
Cape Malay Cooking & Other Delights - Salwaa Smith 
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