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April 22, 2018

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Vanilla Fudge


1 lb sugar, brown or white
1 tsp vanilla essence
1 can evaporated milk
2 tbsp margarine


  • Dissolve the sugar in the milk. Boil, stirring all the time, until a sample of the mixture forms a soft ball when dropped into cold water.
  • Add the margarine and essence. Beat lightly then pour into a greased pan.
  • When cool but not hard, cut into blocks.

Note: Chopped nuts, grated coconut or dried fruit may be added just before beating.

To Top

Vegetable and Cheese Casserole


½ cup diced pumpkin
½ cup chopped bora
½ cup shredded cabbage
1 cup macaroni, cooked
1 lb grated cheese
Salt and pepper
½ oz margarine
½ oz flour
¼ pt milk
2 tomatoes
2 hard-boiled eggs, sliced


  • Cook the vegetables separately until they are just tender. Put all together with the macaroni in a bowl and season with salt and pepper. Keep hot.
  • Make a white sauce with the margarine, flour and milk blended together, and cook for about 5 minutes.
  • Add the sauce to the vegetables and macaroni with half of the cheese. Turn into a greased pyrex casserole dish. Sprinkle the remaining cheese on top.
  • Cook under a grill for about 3 minutes, or alternatively, bake in a hot oven for the same time.
  • Garnish with the sliced tomatoes and eggs.
To Top

Vegetable Samoosa


¾ lb yams
¾ cup all-purpose flour
2 oz dried fruit
2 tsp gheera
½ cup chopped bora
2 tbsp ghee
½ cup cold water


  • Wash, peel, and dice the yams and boil in salted water. Melt the ghee.
  • Sieve the flour, then add the salt and ghee, mixing with fingers (press flour, pick up and drop lumps; they must not break; if they do add more ghee).
  • Add the water and mix into a stiff dough. Knead well with fingers until the dough feels elastic.
  • Break the dough into small walnut-sized pieces, roll out into rounds and press flat. Cover with a damp towel and leave for 15 minutes.
  • Put the dough together again, and knead until it feels stiff inside. Cover with a damp clean towel.
  • Put 2 tablespoonfuls of ghee in pan, add the cooked yams and fry for a short while. Add black pepper to taste, as well as the gheera and chopped dried fruit.
  • Fry until the fat is absorbed and mixture leaves sides of pan.
  • Break the dough into walnut-sized pieces (again!), roll into rounds and press flat. Cover with the damp clean towel, and leave for 15 minutes.
  • Roll out the dough thinly (paper thin) without flour (or with as little flour as possible).
  • Cut each round in half, form a cone, press some filling into each cone, dampen the edges and seal pastry. Decorate the sealed edges by crimping with a fork.
  • Fry in hot ghee (one inch deep).
  • Drain on brown paper and serve.

Vanilla Fudge
Vegetable and Cheese Casserole
Vegetable Samoosa

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Last Updated on : Saturday, May 29, 2010
© This web site is Copyright Wayne Moses - 2018.