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300 ml sweetened condensed milk (Eagle Brand Condensed Milk)
•    1800 ml milk (6 tins, use tin to measure)
•    4 large eggs, separated
•    2 tablespoons margarine
•    1/2 cup cornstarch
•    1/2 cup sugar
•    2 tablespoons custard powder (Birds Custard Powder)
•    2 teaspoons vanilla
•    1 tablespoon cinnamon
Directions
1.    1
Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly.
2.    2
Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture.
3.    3
Pour into three baked pie crust – use Pat in Pan pie crust as a good pie crust for this pie.
4.    4
Sprinkle cinnamon on top of pie.

1 teaspoon olive oil
•    2 onions, sliced
•    2 garlic cloves, crushed
•    1 lb ground beef
•    5 teaspoons curry powder
•    1 teaspoon salt
•    2 tablespoons chutney
•    1 tablespoon apricot jam
•    1 tablespoon worcestershire sauce
•    1 teaspoon turmeric
•    2 tablespoons vinegar
•    4 tablespoons oat bran
•    1 (14 ounce) can lentils, drained
•    1/2 cup sultana or raisins
•    2 eggs
•    1 cup nonfat milk
•    3 bay leaves
Directions
1.    1
Preheat the over to 350°F.
2.    2
Heat the oil in a saucepan and fry the onions and garlic until soft.
3.    3
Add the meat and cook until brown, drain if necessary.
4.    4
Add the curry, salt, apricot jelly, chutney, Worcestershire sauce, turmeric and vinegar. Mix well.
5.    5
Add the lentils, sultanas and oat bran, mix, and allow to simmer for a few minutes. Remove from heat.
6.    6
Add one egg to meat, mix well and spoon into a greased over-proof dish. Smooth the tops so it is level.
7.    7
Add the other egg, a pinch of turmeric and a pinch of salt to the milk. Mix, and then pour that over the top of the meat.
8.    8
Place 3 or 4 bay leaves on top and bake uncovered for about 60 minutes.
9.    9
Serve over rice.

1 1/2 kg butternut squash
•    2 large brown onions, finely chopped
•    3 small garlic cloves, finely chopped or 1 elephant garlic clove
•    500 ml chicken stock
•    1 teaspoon lemon juice
•    250 ml water
•    3 small strong green chilies, no pips, finely chopped or 1 large jalapeno, no pips, finely chopped
•    1 tablespoon melted butter
•    250 ml fresh pouring cream

1.    Peel and pip the butternuts, and cut it into about 5cm square chunks.
2.    2
Peel and chop the onions quite finely.
3.    3
Chop the garlic very finely, or push through a garlic press.
4.    4
Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
5.    5
Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
6.    6
Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
7.    7
Liquidise with a Bamix or a food processer.
8.    8
Serve hot.
9.    9
Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.