These are the recipes the Clover Mamas Afrika tried and tested at the Beginners Cooking & Baking course.

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4 hard boiled eggs

Curry sauce:
1 onions, chopped
10ml Clover Mooi River Salted Butter
10ml medium curry powder
2ml turmeric
2ml mustard powder
250ml boiling water
10ml cake flour
salt and pepper to taste
60ml white vinegar
60ml cold water
15ml sugar

8 hard boiled eggs

Curry sauce:
3 onions, chopped
15ml Clover Mooi River Salted Butter
20ml medium curry powder
3ml turmeric
5ml mustard powder
500ml boiling water
20ml cake flour
salt and pepper to taste
125ml white vinegar
125ml cold water
30ml sugar

1. Sauté onions in heated butter until translucent. Add curry powder, turmeric and mustard and fry for a further minute. Add boiling water.
2. Mix cake flour, seasoning, vinegar cold water and sugar together and add to onion mixture. Stir over moderate heat and simmer for until mixture has thickened.
3. Cut boiled eggs in half and pour sauce over eggs. Serve with rice

Pour chilled sauce over sliced bananas and serve as a salad.

Tip:

This sauce can be refrigerated up to 2 weeks.
Store in an airtight container

250ml fresh bread crumbs
250ml Clover Fresh Full Cream Milk
6 eggs, separated
250ml grated Clover Cheddar cheese (optional) (100g)
¼ onion, finely chopped
5ml dried parsley
salt and pepper to taste

500ml fresh bread crumbs
500ml Clover Fresh Full Cream Milk
12 eggs, separated
500ml grated Clover Cheddar cheese (optional) (200g)
½ onion, finely chopped
10ml dried parsley
salt and pepper to taste

1. Soak breadcrumbs in milk. Beat egg yolks well and stir into bread crumb mixture. Add cheese if using, onion, parsley and seasoning.
2. Beat egg whites until stiff and fold into breadcrumb mixture.
3. Pour mixture 15mm deep into a greased ovenproof dish.
4. Bake in a preheated oven at 180°C until mixture is set