Ingredients

Preparation

• 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.

Ingredients

Preparation

• 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.

Ingredients

Preparation

• 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.