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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.

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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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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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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Peppermint Fridge Pudding


Salwaa’s Peppermint Fridge Pudding

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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!

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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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Tropical Chicken


Tropical Chicken

Tasteful pineapple infused chicken. This versatile recipe can be cooked in the oven or on the braai. Serve with a coleslaw salad. Perfect for the hot summer days. Cool and refreshing!

Tropical Chicken

Ingredients:

1 whole chicken

2 Tbsp chilli sauce

1 Tbsp honey

½ cup pineapple juice

Juice of 1 lime

¼ cup soy sauce

2 tsp grated fresh ginger

1 tsp crushed garlic

1 tsp paprika

 

Method:

Cut the chicken into 4 or 8 pieces or spatchcock.

Wash and dry the chicken pieces with kitchen towel.

Put the chicken in a ziplock bag, glass or stainless steel bowl.

Combine the rest of the ingredients in a small bowl.

Pour the marinate over the chicken.

Mix to ensure all the chicken pieces are covered with the marinate.

Cover the bowl with plastic wrap or seal the bag.

Refrigerate the marinated chicken overnight to let the flavours infuse.

Allow the chicken to come to room temperature before roasting or braaing (BBQing).

Use the sauce to baste the chicken during cooking or braaing.

Roast the chicken in a preheated oven at 220⁰ Celsius for 30 minutes or until the chicken is a deep golden brown and is cooked through, turning once during the cooking time.

Alternatively, braai the chicken over medium heat.

 

 

Tropical Chicken

 

Cook’s tip how to spatchcock a chicken:

Cut down either side of the backbone with a pair of scissors. Remove the spine and keep aside for making chicken stock. Turn the breast side up and flatten the chicken by pressing down the heel of your hand.

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From My Kitchen To Yours – keeping our heritage alive!

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Raisin Buns


Raisin Buns – Cape Malay Cooking & Other Delights​ – Salwaa Smith

Freshly Bakes Raisin Buns

Freshly Bakes Raisin Buns

This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I’m sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours 😉

Makes 24
1 kg cake flour, extra for dusting
1 & 1/2 tsp salt
100 g soft butter
2 packets instant yeast (7 g packets)
2 Tbsp sugar
3 tsp mixed spice
2 tsp cinnamon powder
4 tsp ground aniseed
250g raisins or dried mixed fruit
2 – 3 cups warm water & milk mixture (half & half)

Raisin Buns - Before Baking

  Raisin Buns – Before Baking

 

Raisin Buns Before Baking

Raisin Buns Before Baking

 

Freshly Baked Spread With Lots Of Butter

Freshly Baked Spread With Lots Of Butter

Glaze:
2 Tbsp sugar
2 Tsp boiling hot water

In a large mixing bowl, mix together the flour and salt, rub in the butter. Stir in the yeast, sugar, spices and raisins. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth.

Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours.

Gently knock the dough down for the air to escape. Divide the dough into 24 pieces and shape into buns.

Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200 degrees Celsius.

To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven.

Suggestion:

Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.

 

Raisin Loaf

Raisin Loaf

 

Raisin Loaf

Raisin Loaf

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Tripe Curry


Tripe Curry (Pens Kerrie) – Salwaa Smith – Cape Malay Cooking & Other Delights

A traditional South African delicacy that remains a favourite in many homes. You either love it or don’t like it.

 

Tripe Curry / Pens Kerrie

Tripe Curry / Pens Kerrie

Ingredients:

1 kg clean tripe

1 tsp salt

3 bay leaves

3 large onions, finely chopped

2 medium tomatoes, grated

2 tsp garlic

1 ½ tsp turmeric/borrie

1 ½ tsp coriander/koljana

1 green chilli, chopped

1 tsp chilli powder

1 tsp salt

2 tsp leaf masala

 

Method:

Boil the tripe with one teaspoon salt, bay leaves and enough water to cover until soft, about 2 hours. Drain and reserve the water. Allow the tripe to cool down before cutting it into strips. Set aside whilst making the sauce.

Fry the onions in a large pot until transparent and soft. Stir in the grated tomatoes, garlic, turmeric, coriander, green chillies, chilli powder, salt and the leaf masala. Simmer over low heat until the gravy is well blended and cooked through, this should take about 20 minutes to get a nice thick gravy. Add from the reserved water if needed. Add the strips of tripe and cook a further 15 minutes stirring every now and then, adding water if necessary. Serve with boiled white rice. Serves 6

 

Variation:

Add soft boiled sugar beans when adding the tripe

Add 1 cup of steamed gram dhal when adding the tripe.

 

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