2 t butter

½ cup finely chopped onions

4 cups green string beans, washed, trimmed and cut into 2 cm lengths

3 potatoes, peeled, and sliced into rounds, ½ cm tick

1 t salt

1 cup chicken stock

In a large casserole, melt the butter over moderate heat. When the foam begins to subside, add the onions, stirring frequently, for about 5 min until they are soft and translucent but not brown. Stir in the beans, coating them well with the onion mixture. Spread the potatoes slices over the bean mixture. Sprinkle with salt. Pour in the chicken stock and bring to the boil over high heat. Reduce the heat to low, and cover tightly with the lid, allowing the dish to simmer for 30 min until the potatoes and beans are tender but still intact.

2 t butter

1 cup uncooked whit rice, which has been washed

2 cups boiling water

 A piece of cinnamon stick

½ t ground turmeric

A pinch of saffron threads

1 t salt

½ cup seedless raisins

¼ cup sugar

Melt the butter in a large pot over moderate heat. Add the rice and stir until the grains are coated. Add water, cinnamon, turmeric, saffron, sugar and salt. Stir well and bring to boil over high heat. Reduce the heat to low, the sprinkle the raisins on top of the rice. Cover the pot with a lid and simmer for about 20 min or until the rice is tender and has absorbed all the liquid. Remove rice from the pot and place in a serving bowl.

2kg yellow clingstone peaches
3 t salt
1/4 cup sugar
2 cups vinegar

3 t curry powder
1 t  turmeric
1 t coloured chilii powder (no 1)
3 bay leaves
1 red chilli,
with the seeds removed and finely sliced
1/2 t ground cumin
1/2 t ground allspice
1 t ground ginger
                                                                 1 t ground  coriander
                                                                 6 cloves
                                                                 4 onions, finely sliced
                                                                 1 T olive oil

Peel and slice the peaches. Sprinkle with salt and sugar and leave overnight. The next morning, drain the peaches and combine the liquid with all the other ingredients in a large pan.  Cook until the onions are tender and transparent. Then add the peaches and cook for a further 10 min.

The pickles must be bottled hot and sealed at once. Use glass lids with rubber rings, as metal lids tend to corrode.

4 cups cooked mashed pumpkin

2 cups grated raw pumpkin, blanched and trained

1 t baking powder

½  cup flour

½ t salt

1 egg

Oil

Sugar and cinnamon

Mash the cooked pumpkin and grated blanched pumpkin together in a mixing bowl.  Sift in the flour, salt and baking powder. Mix until the, mixture is smooth and soft. Beat an egg well and combine it with the mixture until it is well-blended.

Heat the oil in a frying pan. When hot, drop in spoonfuls of the pumpkin, mixture. Fry the fritters on both sides until they are a light-brown colour. Remove the fritters and drain on paper towels. Place fritters on a serving platter and sprinkle with cinnamon sugar.