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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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Crispy Fried Chicken


Next level crispy fried chicken recipe which is an absolute must to try!

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2001!

The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.

Marinade the chicken at least 4 hours or overnight. Don’t rush this step.

Season generously.

Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.

Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.

Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.

Crispy Fried Chicken

Ingredients

1 whole chicken cut into pieces, see tip above

Sunflower oil, for frying

For the spice mix

2 tbsp paprika

2 tsp garlic granules

2 tsp onion powder

1 tsp chilli powder

1 tsp black pepper

½ tsp dried mixed herbs

1 chicken stock cube, crumbled

For the buttermilk marinade

2 cups milk

2 tbsp white or brown vinegar

1 egg

1 tsp salt

For the coating

1 cup self-raising flour

1 cup cornflour / maizena

Method:

In a small bowl, mix all the dry spices together.

Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.

Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.

Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.

Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.

Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.

On this occasion I served my fried chicken with BBQ baked beans and a gravy.

Fried chicken served with bbq baked beans and a gravy

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Tomato Sausage Bredie


Salwaa’s Tomato Sausage Bredie (Stew)

Here’s another midweek budget friendly recipe.

Tomato Sausage Bredie

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

500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chilles , chopped or more
1 heaped TBSP 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 potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

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Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.

Add a a tin of baked beans to stretch this dish even further 🙂

Tomato Pootjies / Trotters


Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2001!

Salwaa’s Tomato Trotters / Pootjies In Tamatie / Tomato Paya

Pootjies en Tamatie

In time gone by this dish was almost always served at thikrs, gadats, weddings or any family functions. Nowadays, it’s see as delicacy and not many people make it. Before cooking ensure all the little hairs are removed from the trotters / pootjies. Some butcher shops sell the trotters already cleaned. In the past a razor blade was used to scrape the hair off and then it was further cleaned by burning the small hairs over an open flame.

Ingredients:
8 cleaned sheep trotters or ox trotter cut into pieces. Cover with water, add a few bay leaves. Bring to the boil and cook until the trotters are soft and tender. The trotters will have to cook/simmer over medium heat for at least 2 hours to ensure its tender. Top up with water as needed.

Cook the trotters/ pootjies until soft

When the trotters are cooked, keep the liquid aside and use the liquid when cooking the tomatoes for extra flavour.

1 Tbsp cooking oil
1 kg red ripe tomatoes, washed, chopped or liquidised

1 tin of chopped tomatoes
3 cloves of garlic, crushed
2 large onion, chopped
2 tsp salt or too taste
2-3 chopped green chillies (use more or less according to your taste)
2 Tbsp tomato paste
3 large potatoes, peeled and sliced into quarters, optional
2 Tbsp sugar or to taste

Method:
Heat the oil in a saucepan, over medium heat.
Sauté the onions in the oil until soft and golden brown.
Add the cooked trotters and cook over medium heat for about 5 minutes.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 30 minutes until the tomato has cooked through and the sauce has thickened.
Add the potatoes and cook until the potatoes are soft.
Lastly add the sugar, cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

Cooks Tip:
Use the liquid of cooked trotters in food and not water.
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the 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.

Tin Fish – Pilchards Curry


Salwaa’s Tin Fish – Pilchards Curry

Pilchard 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!

Plum Tart


A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. You may use peaches, apples, pears that’s in season. Serve warm with vanilla ice cream or a dollop of freshly whipped cream. Taste great on its own too!

Plum Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

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

Salwaa’s Plum Tart
You may use peaches, apples, pears etc..

Crust Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
1 level teaspoon baking powder

Method:
Using a large bowl mix the eggs sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Line a 20cm pie dish or any oven proof dish with half of the pastry. Left over pastry can be frozen or you can use it to make herzoggies.

Blind bake in a pre-heated oven at 180°C for about 10 minutes.

Slice 6-8 plums in half and remove the stone, then cut each half into 6 slices so you should get 12 slices per plum. If you can’t remove the stone, just carefully cut around it.

Mix the sliced plums with 2 tablespoons brown sugar and 1 teaspoon fine cinnamon.

Arrange the sliced plums on top of the pastry and bake further for about 35 minutes.

When cooled dust with icing sugar.

Serve with fresh whipped cream or custard or enjoy as is.

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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!

Masala Steak Served With Flaky Roti

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.

Masala Steak

Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls

Enjoy!

Find my flaky roti recipe on YouTube.com/capemalaycooking

Masala Steak Served With Chips And Salad

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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.

Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/

Seafood Akhni

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