Mince and Rice Dish

Preheat the oven to 180 °C.
Grease a sufficiently deep ovenproof dish.
Pour the rice into the dish.
Melt some butter in a saucepan and fry the onion until done.
Add the mince, and fry until no longer pink in colour.
Stir in the parsley and the Worcester sauce and remove from the heat.
Spoon the mince onto the rice, and flatten it on top.
Spread the chutney on top of the mince.
Melt more butter and fry the mushrooms until tender.
Spoon the mushrooms over the chutney.
Mix the water and the soup powder until smooth.
Also add the cream and mix well.
Pour the sauce over the mince dish.
Cover the dish with tin foil and bake for 45 minutes.
Lower the heat and leave the dish in the oven for another 2 hours, so that the rice can absorb the moisture.
Serve hot.

Baked Boerewors Dish

Preheat the oven to 180 °C.
Sift the self-raising flour, mustard powder, red pepper and salt into a large mixing bowl.
Stir in the mozzarella cheese and stir until the cheese is covered in flour.
Stir the Amasi and the milk until well mixed. Stir in the melted butter as well.
Mix the milk mixture with the flour mixture until a dough is formed.
Spoon the dough into a butter-greased ovenproof dish with a diameter of 22 cm.
Melt some butter and sauté the onions until tender.
Add the boerewors, and sauté for 7 minutes until brown on the outside.
The boerewors do not need to be done. Sprinkle parsley on top and stir.
Press the onions and the sausages halfway into the dough.
Bake for 35 to 40 minutes until light golden brown on top.
Serve hot.

Pumpkin Fritter

Sift the cake flour, the baking powder and the salt.
Beat the eggs and add the mashed butternut/pumpkin to it.
Stir the pumpkin and the flour mixture until a smooth batter forms.
Heat enough oil in a saucepan.
Put spoonfuls of the batter in the hot oil, and fry until golden brown.
Place the pumpkin fritters on paper towels to absorb the extra oil.

SAUCE
Melt the butter in a saucepan, and add the condensed milk.
Let it simmer over low heat for 7 minutes while you stir it every now and then.
Add the water.
Increase the heat and let it boil for another 5 minutes.
Mix the custard powder and a bit of the milk until smooth.
Stir in the rest of the milk until you have a lump-free mixture.
Also add the salt.
Pour the custard mixture into the hot mixture in the saucepan and heat to boiling point.
Let it boil for another two minutes.
Stir frequently.
Pour the hot sauce over the pumpkin fritters and serve hot.

Orange-and-ginger Sweet Potatoes

Preheat the oven to 180 °C.
Boil the sweet potatoes in salt water until soft.
Peel the potatoes or leave the skins on – whichever you prefer.
Grease an ovenproof dish with butter.
Cut the sweet potatoes in slices, and place it in the dish.
Add a bit of orange juice to the cornflour and mix into a smooth paste.
Pour the remaining orange juice, brown sugar, salt and orange paste into a saucepan, and boil until the sauce starts to thicken.
Slowly pour the sauce over the sweet potato slices, and bake for 20 minutes.
Sprinkle the ginger biscuits on top (if you prefer) and bake for another 5 minutes.
Serve hot.