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meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube
Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.
2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped
Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice
METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine
3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine
½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf
Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube
Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes
1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube
Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.
in 1 inch cubes 4 carrots. and stir in the thyme and curry. Stir in the fried onion slices. Stir together milk and flour. Garnish with chopped parsley or cucumber dices.in 1 inch cubes 1 bay leaf. Gradually add beef stock. Stir in the cooked peas 4. 3. 4. Cook and stir the mixture until thick and well blended. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice ½ tsp pepper 1 ½ tbsp margarine 1 tsp soy sauce 1 ½ tbsp flour 500m1 beef stock ½ seasoning cube. and allow soup to simmer for 10 minutes. Add the beef cubes. Make . 3. Serves 6-8. 3. Separate the deboned fish into chunks of about 1 inch sizes. 5. carrots and bay leaf. fat and stock in a saucepan.6 servings. Put flour and margarine in a saucepan and mix together. Makes 5. Method 1. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. 2. Add the potatoes.4 3. Cook over medium heat. CREAMY FISH SOUP 1 medium scale fish. 1 tbsp flour. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. garlic and any other seasoning. 2. Simmer for 5 minutes and serve hot with toasted bread triangles. pepper . chopped 2 lives beef stock 2 fresh tomatoes. Add the cooked chicken and stock gradually while stirring. 4. Melt the margarine or heat vegetable oil. salt . 4. tomato juice. pepper soy sauce and seasoning cube. Stir in onion and the flour. Add the salt.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. 2.6 servings. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Stir frequently. Remove from heat and serve into soup bowls accompanied with buttered toasts. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. chopped onion 1 litre chicken stock salt and pepper to taste. cooked and deboned 750 fish stock 1 large onion. Stir gently and cook for another 3 minutes. pinch thyme and curry Method 1. salt. Serve hot with buttered yeast rolls or bread slices. 2 tables. Cook for 10 minutes and serve hot with toasted bread as appetizer. pepper. Add the fish and the remaining ingredients.
bringing up to a boil and stirring constantly for 3 minutes until thickened. Simmer for 2 minutes. Wash and cut the ripe firm tomatoes in to 4 segments in each. Simmer. 5. Pour in the stock gradually. 2. Combine all ingredients in a saucepan. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. 6. Cook gently to soften. stirring occasionally. Reduce heat and allow to simmer for about 15 minutes until thickened. chicken or over plain boiled rice. 2. Chill before serving. Add the thyme. 3. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Add the prawns and cook for about 2 minutes. Stir in the flour and cook over gently heat for 2-3 minutes. Serve as sauce for shrimps and fish fingers or fish balls. Remove bay leaf. Mix together the olive oil. pepper. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. CURRY SAUCE 500mI chicken or beef stock 2 tsp dried onion flakes 2 tbsp curry powder 1 ½ tsp margarine 200g peas (optional) 2 tsp grated ginger 2 tsp flour/corn flour salt to taste 1 chicken seasoning cube Method 1. bay leaf and any other remaining ingredients. Slice cucumber thinly. green onion and garlic. 4. Melt margarine and blend in flour.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. vinegar and salt 3. 3. celery. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Serve with braised beef. stirring well. stirring constantly until thickened. Melt the margarine and add the onion. Add milk and seasonings. red wine. 2. mixing well. 2.
Mix flour and melted margarine. 3 Stir in beaten eggs. clams. mushrooms. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Place in a bowl and add onion. Add the fish mixture. oysters. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1. Clean and cut fish into bit size. Melt fat. add potatoes. Beat eggs and milk. 2. celery.6 Method 1. 5. 2. 3. dice onion. pepper and diced tomatoes. 1-Teat the vegetable oil in a saucepan and pour in the water. potatoes and chili pepper. chilli pepper and seasonings. cover again and cook for about 2 minutes. Add milk and bring to boil. Simmer for 5 minute 5. Remove from heat and cool. 2. 4. 3. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. Add the cleaned shell fish (shrimps. Cover pan and cook for 6 minutes till potatoes are cooked. . Stir well. 2. 4. crab). thyme and curry. onion and stock. Stir in the vinegar and cook for about 2 minutes. Gradually and the rest of melted fat. 6. stirring constantly until smooth. Mix flour and half of the fat in a saucepan. Add the mustard. Add the leeks. Serve on fried fish or roasted chicken. Chop the celery and slice the white part of leeks. Add the puree tomato sauce and salt. yam or potatoes. Additional water can be added if needed. Add seasonings until smooth. 3. 4. Clean vegetables. Simmer for 10 minutes and serve hot over boiled rice. Cook for 20 minutes. white pepper and salt.2 litres chicken stock ½ tsp nutmeg 1 stalk celery or parsley ½ tsp curry 1 fresh chili pepper 1seasoning cube 1 tbsp milk Method 1. stirring constantly. Gradually add egg mixture to flour mixture over low heat while stirring. Serve over vegetable salads.
and pumpkin leaves are generously used in either fresh or dry forms. 4. 2. Most of the soups and sauces don’t need garnishing because of their colourful natures. The list includes assorted edible seeds such as melon. Also. Stir in the tomato paste. NIGERIAN SOUP AND SAUCES Nigeria soups. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Cut the fleshly parts into small slices. Thin soups such as pepper soups can be served alone as appetizers. Mix together flour and vegetable oil and set aside. 8. vitamins and minerals. 2. cotton as well as yam. Various types of local spices and condiments re usually added to soups to enhance flavour. Serve 6-8. 6. apon (agbono). Although they do not make complete meals. Simmer for 5 minutes. 3. Apply heat and cook until beef is cooked (about 10 minutes). groundnuts. waterleaf. Simmer for 3 minutes to improve taste. 5. Remove from heat and stir in milk before serving as appetizer. cornstarch and cassava starch pastes. Palm-oil. They may be light or thickened. discard the bones and return to the stock. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. remove the bones or debone the chicken Cuts. various optional ingredients are use a to thicken the soup. groundnut-oil. rice or macaroni. They are usually used a accompaniments or toppings to carbohydrate food forms. 9.7 4. Stir in the corn and eggs. SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated ½ large grated ginger 2 large fresh tomatoes (cubed) 1 tbsp flour 300ml water 1 tsp sugar 1 tbsp vinegar 1 green pepper (chopped) 1 can tomato paste pepper and salt to taste 1 seasoning cube Method 1. Put minced beef. seasoning cube and add pepper to taste. CHICKEN CORN SOUP ¼ chicken cut-up 1 1/2 litre water 1 large onion 2 diced hard cooked eggs 1 cob fresh corn/1 can processed corn 1 celery stalk ¼ tsp curry ¼ tsp ½ tsp grated garlic and ginger 1 tbsp flour ½ tsp white pepper salt to taste Method 1. Make a batter with some of the broth. onion. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. to thicken and to stabilize the soup products. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. When cooked. 6. the . stews and sauces are similar to continental types. 3. 7. green pepper and chopped fresh tomatoes. they are highly valued aspects of meals. plantain. 5. Season with salt. 7. spinach. Serve hot over plain boiled spaghetti. celery and spices. Add diced onion. garlic and ginger in a saucepan. cocoyam. 4. Thicken the soup with the flour mixture and cook till onion. corn and celery are cooked. salt and flour. Serve hot with crackers as an appetizer. turning the soup gently. Vegetables like bitter leaf.
Examples are ready to use pepper soup. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . pepper and locust bean. salt and potash. 5. Stir well and allow the soup to simmer for about 10 minutes more. Note: Goat meat offals or cut-up hen can be used in place of beef offals. melon and apon soup preparations. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Serve hot in soup bowls as appetizer. Now place the melon seeds in a dry frying pan. Mix well. Combine the remaining water. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. Wash and cut the meat into bit-sized chunks. add to the boiling mixture and cover pot. Grind melon seeds and spices to a smooth paste. Add pepper. Prepare stockfish and smoked fish and boil till tender. Pound the thickener (cocoyam/yam) into 2 balls. Now add the crayfish. palm oil and cooked beef. 8. 6. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. 4. 6. Simmer for about 5 minutes. BITTER LEAF SOUP 450g lean beef.8 abundance of meats. 4. 3. Place over heat and toast the melon seeds until they are lightly browned. 2. Add the beef stock. Season with salt to taste. Cover and leaves to boil for 5 minutes. Dissolve this mixture with a little liquid from meat stock and stir into the soup. The soup becomes thicker. 3. seasoning cube. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 7. washed and lemon grass leaves and lime leaf. They are available on supermarket shelves. Some of the soups and sauces are available in convenience forms. Continue to cook. fish and vegetables used. Remove from heat and serve hot with pounded yam balls. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. 2. The recipes presented are simple enough for anyone to prepare. Lemon grass. 5.
cleaned 2 tbsp ground crayfish Method 1. 8. pepper and half of the onion. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. . Fry for two minutes and pour okro mixture into the boiling meat. chop onion. pepper and tomato and set aside. 7. Serves 6. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. stirring occasionally to prevent burning.In another sauce pan. pepper and salt to the soup and simmer gently until cooked. 3. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Wash and blend the tomatoes. Boiled chicken in place of beef. yam or plain boiled beans. 2.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. unti1 taste is well blended. BEEF/FRESH FISH TOMATO SAUCE (STEW) 400g Cooked beef ½ tsp thyme 1 (8z) tin tomato Paste 1 tsp curry 4 large tomatoes 1 beef seasoning cube 3 large flesh peppers 200ml beef broth/water 1 large Onion salt to taste. Add seasoning. Mix well. Heat palm oil and fry the beef cutlets lightly. Serve with pounded yam or amala balls. Cover pot and cook for 2 minutes 7. 4. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf Method 1.Combine cooked beef lumps. 6. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Cook gently under low heat.Stir in the tomato and pepper. 5. 4. Wash the water leaf very well and chop into small bits. 8. Add all the ground ingredients except the melon.Wash and grate okro. sprinkle with salt and mix gently but thoroughly. Stir in the fish and continue cooking. Remove from heat and serve over hot boiled rice.Clean and remove bones from dry fish and add to the boiling meat and liquid. Stir well and add the beef broth salt and other seasoning. 4. 300m1 vegetable oil Method 1.Add remaining ingredients except salt and vegetable.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 3. . 6. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. Simmer for 10 minutes stirring occasionally. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Stir-inn beef and fry together for about 5 minutes. 2. 5. BEEF AND FISH OKRO SOUP 250 Cooked beef.fish mixture. Add the sliced onion pieces and fry till lightly brown. 3.place vegetable at the top of the soup. bee broth or water in a pot and heat at simmering temperature. 2.
Stir in the chopped vegetables and cook for about 2-3 minutes. prawns and cooked beef and place in a sauce pot with the beef stock. wash place in a pot. Add the shrimps. 3.Prepare the dry fish. FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped. 6. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. season with salt and cook in 200ml water until cooked. stirring once. Fry the chopped onion. 3.Remove from heat and serve with hot Amala. Fufu orAmala balls. shrimps or periwinkle (optional) Method 1.Wash okro fruits thoroughly and grate coarsely.10 Note: To improve the drawing consistency. Remove from heat without over cooling vegetables. without overcooking. 4. Semovita. 5. . dissolve the ground melon and pepper. Add beef broth (100ml) and cover to simmer. ground pepper and tomato mixture stirring well to prevent burning. Cut up older chicken into serving sizes. Blend the pepper and tomatoes. 2. cleaned fish and fermented melon and the seasoning cube.Add the palm oil and apply heat to cook for 5 minutes. pounded yam or cassava meal. Place palm oil in a sauce pot. 6. 5. eliminate the use of fresh tomato. 2.Wash the leafy vegetables thoroughly and slice/chop finely . washed prawns. Serve hot with pounded Yam.Add the seasoning cube. Wash and chop the vegetables and onion set aside. Crush in the seasoning cube. 7. heat slightly to almost smoking point. grounded pepper and salt and stir briefly. In another 200m1 of water in a separate pot. 2. Season with salt. 4. 4. Set aside. periwinkles cooked beef. Steam for about 5minutes. cleaned and boneless dry fish. Add the cooked chicken. 3. HERB OKRO SOUP 20 medium okro fruit (fresh) 4-6 tbsp palm oil 2 tsp ground pepper 4 tbsp ground crayfish 1 medium dry fish 1 bunch pumpkin leaf 1 bunch black pepper leaf (Fresh Ozizza) 1 seasoning cube 200g cooked beef litre beef stock salt to taste dry prawns. Add the chicken broth and bring to full boiling. MIXED VEGETABLE SOUP 200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1.Stir in the grated okro and keep the soup boiling uncovered. Method 1.
7. allowing it to bubble for 10 minutes. 4. Spread between two slices of bread and cut into triangles of each sandwich. stirring constantly. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg.Roast the dry fish lightly and put them hot into the sauce to absorb it. Pound till smooth. 3. 6. 3. 2. Spinach greens may be used in place of okro. Mix well and cover and bring to boil. 2. squeeze the fish gently to soften them. Add salt to taste. Dry fish and may be used instead of chicken. 3. Stir occasionally. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Do the top of the sauce with palm oil. l. stir occasionally. 6. . 4. Mix well with pestle till oil is mixed in the sauce. BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise ½ cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. Garnish with tomato wedges and serve as appetizers. Pour palm oil into sauce pot and heat till it begins to smoke. 6. Blend the tomatoes and peppers. mix well and cook for 5 minutes with pot covered. if desired. Debone and clean the fish. Chop the cook shrimps and combine all the ingredients. addthepumpkn1eagtth and boil again for 5 minutes 9. Stir in the remaining water/beef broth. Add the dissolved melon. Serves . Serve 6-8 DRY FISH PALM OIL SAUCE (Uncooked Method) 12 pieces of a small tuber yam 150m1 tin palm oil Water for boiling yam 3-4 tbsp crayfish 1 tsp ground pepper ½ tsp potash 4 small sized dry fish salt to taste Method 1. dry fish. mixing well. Sprinkle salt over the soup and add pinch potash. 2. Serve warm as soup with pounded yam baits. Tin palm oil Method 1. Remove cooked yam pieces and reserve t liquid. 8. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar.11 5. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 4. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside.Using the pestle. Serve over the boiled yam or unripe plantain. Stir occasionally to prevent burning. corn meal balls or garri balls. Serve warm as soup with pounded ripe plantain and starch or garri balls. 5.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. 5. tin melon seed ground small washed bitter leaf 1 small marg. The thin soup without okro is good for dieters and adequate for convalescents. Wash and chop the cucumber and set aside. Add the onion and fry till lightly brown. Mix well and bring soup to boil again cooking for 10 minutes.Add potash and palm oil. except bread in a bowl. beef and bitter leaf.Boil the yam in enough water to cover the yam pieces.Put pepper and crayfish into a wooden mortar. Stir in the tomato mixture and steam till almost the dehydrate. Season with salt to taste. 7.
garnishes and dressings or creams which act as seasonings. a)Ensure that the salads ingredients are fresh. Top with fried or poached egg.SALADS Vegetables and fruits are important to meals. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. all seeds. yam. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. It is cooled and poured over the prepared fruits. peppers. stems and the like must be removed to make eating easy. Also choose fruit and vegetable that are firm. When you cook these items. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads.12 CHAPTER TWO VEGETABLES. fresh. tomatoes and peppers very well and chop them. Method 1. FRUITS AND. Serve hot as an accompaniment to plain boiled rice. clean and crisp. Syrup can be added to fruit salads. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. ensure that you use little amount of water and that you don’t over cook them. Vegetables and fruits are prominent components of salads. When buying vegetables. side. b)Cut the items in bite sizes or as indicated in the recipe . potatoes or plantain. follow these guidelines. eggs or fish. 4. Wash and slice the leafy vegetable. All fruit salads should be chilled before they are served SAUTE VEGETABLES 500g green leafy vegetable (Spinach) 1 medium onion 200g flaked fish 1 green pepper 100g fresh prawns (cleaned and cooked) 2fresh scent pepper 4 firm tomatoes 25g margarine/I 14 tbsp vegetable oil salt to taste. prawns and the flaked fish. texture and colour and nutrient.shaped and without cuts. flavours and optimum palatability. In preparing salads. The following is a brief note on salads. tender or crisp. Wash and rewash vegetables properly before using. Almost in all cases Salads are served with some kind of dressing or cream. 3. well. They are good sources of vitamins and minerals as well as rouphages. and rouphages. c)Ensure that there is variety in colour texture and taste of items or ingredients. Salads may be served as a separate course. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. . d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. uniform in colour. Wash onion. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. Add the chopped onion. inedible skins. Set aside. tomatoes. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. f)Add salad cream to vegetable salad just before serving. e)Vinegar or salted water must be used to wash and rinse the vegetables and fruits to destroy any available bacterium that can cause food poisoning. or desserts dishes. They may serve as main. Cook for 1 minute and stir in the leafy vegetables. 2. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. Blanching and steaming of vegetables can help to retain flavour colour and food value.Avoid mushy products . 5. Use tools to wash and arrange the items and keep salad well garnished. or blemishes. as an appetizer or an accompaniment to main dish. The colour is also affected by excessive heat. Place a frying pan over heat and melt the margarine. In preparing the fruits. They are often used as light and refreshing appetizers or desserts. All salads have the main ingredients.
13 BEEF-VEGETABLE KEBABS 250 cooked beef 1-2 potatoes 4 small onions 1 seasoning cube 3 carrots ½ tsp curry and white pepper 1 green pepper ½ tsp thyme. noodles etc) with grilled or fried chicken/beef.Cut the beef into chunks of I-inch cubes. Wash in salted water and leave to drain.inch cubes and place in ice water to prevent disco10uration.Add the seasonings and toss very well. Stir. Deseed the green pepper and cut into 1-inchsquares. 4. Cut them into medium size strips or slices. 4. 2.Place in a grilling dish and cook over medium heat for about 30 minutes. . This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 3. dry thoroughly. Place beside the meat dish. toss and mix completely. kitchen wonder can be used to cut potatoes. Method 1. 2. 3. sprinkle some pepper on them. . STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced.Cut carrots into I-inch segments. onion. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Alternatively. (If fresh) and set aside. Remove.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1. 3. Hear the oil in a frying pan and combine all the ingredients in the oil. Wash and peel potatoes. if desired and top with ketch-up. 6. When slightly brown. 4. 4-6 GARDEN EGG SAUCE . Soak the potatoes in ice water for about 30 minutes or 1 hour. Add the salt. remove from oil and drain. 2. 2. Serve as side dish with rice or potatoes.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Steam the shredded cabbage for 2 minutes. Toss well while cooking over medium heat. Wash onions and cut each into 4 parts. Parboil the green beans. Place in a fry pan. carrots and peas. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Serve as appetizer or snack. Sprinkle salt on the potato strips and fry in deep fat fryer. Wash and slice cabbage. 5. Drain thoroughly. 5. 3. Alternate chunks of meat and vegetable on skewers. dot with margarine and stir fry for about 3 minutes.Peel and cut potatoes into 1.
Add flaked fish if desired. sliced. Wash and slice green leafy vegetables. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. pepper and prawns. Wash and peel garden eggs. 4. Add the celery and mayonnaise. 3. Wash and slice the lettuce or cabbage leaves. In a frying pan. Method 1. TOMATO-AVOCADO SALAD 2 avocado pears 2 ½ tbsp lemon juice 2medjum tomatoes ½ tbsp salt Lettuce or cabbage leaves ½ tbsp vinegar 1 tbsp sugar 3 tbsp vegetable oil. Server 4. and the scent peppers. juice. Clean and parboil the fresh prawns shrimps if available. 3. Chop the shrimps in to pieces. Wash. Wash and cut tomatoes into segments. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Now slice the tomatoes. 2. cut each avocados into six segments and peel the skin. 2. Cover and cook for 3 minutes till fat is absorbed. tomatoes and9epper to half-cooked. onions. Add the sliced garden egg and season with salt. 4. pepper and onions. Cook for 5minutes longer for taste to blend. Remove from heat and serve with fried or boiled yam. boiled or fried yam or plantain. 3. onion. lemon. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Stir gently and heat through for 1 minute longer.14 3 medium fresh garden eggs 1 medium onion 4-6 medium tomatoes 150m1 vegetable or palm oil 4 fresh pepper salt to taste Method 1. salt and vinegar. 5. oil. potatoes or plantain. Combine sugar. 2. EGGNOG SALAD 1 egg 1 cup flaked coconut . 2. melt the margarine and add the vegetables. Heat the oil in a frying pan and proceed to frying the onions. Sprinkle them with lemon juice. Garnish with the egg slices and chill before serving SAUTE SPINACH GREENS 500g greens (spinach or fluted pumpkin) 1 medium onion Margarine or vegetable oil 2-3 fresh scent peppers (optional) salt to taste 1 green scent pepper 100g fresh prawns Method 1. Set aside. Season with a little salt. Cut into thin slices an set aside. Method 1. Place the salad on a flat dish lined with sliced lettuce leaves. Place the tomatoes on t h e lettuce leaves in between the avocados. Sprinkle the vegetables with lemon juice mixture and chill before serving. 3. Season with the salt and pepper and mix lightly.
Leave to boil for another 10 minutes 4. crayfish. Wash and chop leaf vegetables. spices.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. combine cabbages. Peel Yam. Add the blanched green leaves and toss as you fry. Put enough water to cover the yam and put to boiling. 2. Method 1. 4. Bring water to boil and add salt. wash and place the yam pieces in a saucepan. 3. Serve as a side ‘dish with jollof rice or top over stew. Blanch. remove the lemon grass bunch and any other edible spices/herbs. GOAT MEAT AND YAM CASSEROLE 600g cooked goat meat (deboned) (cutlets) ½ medium tuber yam 2 stalks lemon grass leaf 4 scent leaves 2 tbsp ground crayfish 2 tsp ground African nutmeg 2 crushed and seeded enge pods 1 seasoning cube salt and pepper to taste water for boiling yam Method 1. orange. Mix the eggnog (milk. Stir well again. scent leaves. pawpaw) ¼ tsp nutmeg. Combine the remaining ingredients mixing well. carrots. In a large bowl. chopped leaves and set aside. Pour over vegetables and mix well. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Serve hot in plain form or topped with palm oil drops. Serve as dessert. In a medium pan. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Tie the lemon grass to make a bunch. Set aside. heat the vegetable oil and fry fry onion and pepper slices. Makes 6-7 servings. 2. 2. green pepper and onion. egg and sugar) ingredients. RED AND GREEN COLESLAW 4 carrots. 5. Soften g e 1 a tin in the orange juice and melt over hot water. Stir well and cover. 3. 2. Add the prepared herbs. Do not over cook. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Chill in freezer until firm. STIR-FRIED GREENS 1 medium bunch spinach leaves ½ tsp salt ¼ cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced Method 1. Combine the rest of ingredients and pour into small cups and chill. Chill before serving. 3. Makes 6 servings. pepper and salt. watermelon. add the cooked goat meat (cut-up) to the yam and continue boiling for another 15 minutes till yam is cooked and meat is tender. When half-cooked.shredded 1 tspsa1t 600g shredded. 3. 50g shopped green pepper Method 1. tangerines.
Wash cauliflowers well and place in salt water. chopped Salt to taste Method 1. with lettuce leaves as under liners. arrange the vegetables on a flat dish in diagonal or circular arrangement. Alternatively. Cook for about 5-6 minutes and drain off the water. vegetables wash in salted water or vinegar solution. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 4. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. 3. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Wash and slice cabbage and lettuce thinly. Prepare the vegetables (the first five ingredients). Stir in the carrot slices. 2. 4. Peel and slice cucumber thinly. leaving the pale green leaves. The mi serves as a dip for the vegetable. Melt the margarine in the small frying pan and add the onion. 6. 2. Garnish the top with egg slices. Season with salt if necessary. peas and baked beans. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Stir-fry for3 minutes and serve hot. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . Makes 8 servings. Wash again with vinegar and salt solution. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Chill well in the refrigerator and serve with salad cream. 7. 3. 3. sliced 4 tbsp margarine 2 carrots. Trim off the hard stem and cut cauliflower well small chunks. Peel and dice carrot and cook in boiled water for 5minutes. MIXED VEGETABLE SALAD 4 medium carrots (diced/grated) 1 small can peas 1 small sized cabbage 1 head lettuce 100g sweet corn 3 firm tomatoes (diced) 1 can baked beans 1 small cucumber-sliced 2 hard cooked eggs-sliced 1 onion sliced and blanched. Arrange the prepared vegetables around the bowl. 2. Set aside to drain. Remove the large outer green leaves. Drain the green peas and baked beans and 5. Drain off the water and cool. pepper and cooked cauliflower.
chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Crush the peanuts and combine all the ingredients. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Top with mayonnaise. Make 8 servings. 3. 2. Chill and serve with salad cream or mayonnaise. Garnish with cucumber slices. Wash and chop celery or spring onion. 4. slit and remove the seeds. Mix all ingredients together. 5. grated long ½ of one beet root (diced) 3 tbsp shredded coconut ½ small onion 50g cashew nuts (optional) 2 firm ripe tomatoes salad cream to taste 1 green or red apple Method 1. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Slice the remaining cucumber and to serve. Set aside.17 Method 1. cashew nuts and apple with skin 4. 3. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. vinegar. Sanitize vegetable very well to destroy harmful micro organisms. Pour oil gradually. Toss gently and set aside. Continue whisking till mixture is thick. 5. 2. Remove the hard brown back of the coconut and shred or grate as well. Add the boiling water and milk after whisking well. Chill and top with mayonnaise before serving. Slice the lettuce or cabbage leaves and set aside. Chop onion. sugar and mustard in a bowl and whisk well. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. salt. Reserve one for slicing. 4. pepper. Prepare cabbage and shred finely. 3. Place yolks. 2. add a little milk or vinegar to thicken. take another egg yolk with ½ tsp water and add to mixture and whisk well. whisking continuously.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. POTATO SALAD 4 large potatoes. 2. 6. Now shred the cucumbers. Wash cucumbers. If mixture is too thick. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Put in salad bowl and garnish with wedges of tomatoes.
Chop the shrimps and dice only 2 cooked eggs. Gently toss the ingredients together. Serves a starter on appetizer or a snack with crackers/toasted bread. Garnish with few shredded carrots or sweet red pepper. 4. 6. Cut across the pineapple to the leafy end smaller than the other part. 1. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. green pepper and white pepper in bowl. 2. Serve chilled. . Add the cream or mayonnaise and toss lightly. 3. Now fry the onion in small fat or oil until golden brown and add to the salad. Makes 6 servings PLAIN EGG SALAD 4 hard boiled eggs (diced) 1 stalk celery-finely chopped 2 tbsp mayonnaise/salad cream ½ green pepper-finely chopped 1 small onion-chopped (optional) ½ tsp white pepper Method Place the diced eggs. Add the syrup to fruits and mix up gently. chopped celery. celery and sweet corn. making sure that the eggs dc not scatter much. combine all ingredients. SWEET CORNAND EGG SALAD 4 hard cooked eggs 2 bunches lettuce leaves sliced 1/2 green pepper-chopped 5 large fresh shrimps cooked 2 tbsp mayonnaise pinch salt and white pepper 1 tbsp lime/Lemon juice 2 stalks celery-diced 200g sweet corn Method 1. Prepare the other fruits by slicing bananas and chopping others. Line a flat dish with the lettuce leaves. 5. 3. Refrigerate before serving into cocktail glasses. 4. Add the salt and mayonnaise or cream. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Prepare the other vegetables and combine the diced eggs shrimps. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. 5. Allow syrup to cool. 3. 2. 2. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. excepts salad cream. 3.18 Method 1. 5. green pepper. Combine all the fruits in a bowl and set aside. 6. Toss them lightly together and season with salt and white pepper. The leafy end serves as cover for the larger part of the pineapple. 4. In a large. Cook the sugar in the pineapple juice or water until it dissolves.
sugar and pepper. pile high the shell. 4. BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg Method 1. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Add orange juice and honey. Reserve mayonnaise to time of serving. currants. all spice and nutmeg over the fruit mixture and toss well. using the fruits that have been washed. Wash cabbage very well. 2. Now shred the green pepper. Season with salt. lemon Juice. Makes 8-10 servings. 3. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. 5. cover bowl and chill in the refrigerator. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Leave it to cool and pour over a bowl of fruit salad. 2. Boil for another 5 minutes till syrup thickens. . shredded coconut 4 tbsp honey 2 tbsp lemon juice ¼ chopped pineapple 100g currants/raisins 1 tsp all spice ½ tsp vanilla and nutmeg 3 seedless oranges (peeled and diced) Method 1. watermelon and pineapple in a mixing bowl. 6. Serves 8-10. peeled and chopped. Mix up thoroughly. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1.19 7. 3. Sprinkle vanilla. Wash and cut the green pepper to remove core and seeds. Combine all the ingredients. coconut. Place water and sugar in a sauce pot and heat till sugar is dissolved. Filltl4e pineapple shell with the mixed fruits. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. Toss them well in a salad bowl. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper ¼ green pepper 2 large carrots 1 litre ice water 1 tbsp sugar 2 tbsp white vinegar 3 mayonnaise pinch salt and white pepper Method 1. 8. Decorate with lime slices. drain the cabbage and other vegetables thoroughly. cover with the leafy end and chill. Combine oranges. Using the kitchen wonder. After 301 minutes. Add the mayonnaise and serve. 2. Also’ clean the carrots and onion.
Serve as appetizer for breakfast or dessert. Simmer for 5 minute e s more. dry mustard 4. Keep chilled. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Combine all the sieved ingredients in a bowl and add milk gradually. Serves 4. 4. BEANS AND MAIZE POTTAGE 1 ½ marg. 2. pour the palm oil over all the yam surface. and blend in the vegetable oil. 4. wash and cut yam into 2 inch squares. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. . 2. Press the egg yolks through a sieve to smooth. When yam is almost cooked. Mix well and place in a greased baking dish. Peel. With a little water left in the cooked beans-maize. Place yams in a saucepot and fill with enough water to cover the yams. 3. Sprinkle a little salt over the yams. Tin shelled fresh maize 3. 2 yolks from hard boiled eggs. Add the palm oil and the other ingredients. crayfish and onion. Bake over medium heat in the oven for 30 minutes. Sieve all the dry ingredients as well.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. mixing well. 4 tbsp evaporated milk ½ tsp salt 2. 3. Serves 4-6. cover the pot and bring to boil. Whisk very well. Taste for salt and pepper. Wash and parboil beans till half cooked. Add maize to the beans and cook both until soft. cover pot and boil for 5 minutes. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 4. Now clean fish chop onion and leafy vegetables and set aside. 3. Stir very well to mix up the ingredients. Mix well and serve as topping or sauce for vegetable salads. 6. stirring gently to distribute the ingredients well. 1 ½ tsp sugar ½ tsp white pepper Method 1. Cook for about 25 minutes or till yam cuts are cooked. sprinkle the ground dry pepper and add the fish. 5.20 2. SALAD CREAM (MAYONNAISE) 1. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. Add the vinegar gradually too. 2. Add potash if desired. Sort and wash the maize. 4. Grape fruit can be used in place of orange. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Add the leafy vegetable and stir well. 7. 3. tin beans (uncooked) 2 marg. Makes 4 servings. Stir well. Serve warm as a main dish.
Fry in the hot oil until golden brown on both sides. 4. Beat till mixture is light and fluffy. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Method 1. Use medium dessert spoon to drop the mixture in balls into the oil. 2. each of half inch thickness.21 BEAN BALLS (AKARA OR FRIED BEAN CAKE) 2 cups of white beans salt to taste 1 large onion 100ml warm water 1 tsp ground dry pepper vegetable oil for deep frying 2 chopped fresh pepper Method 1. Serve hot as snacks. 5. grind into a very smooth thick paste and put in a clean bowl.Blend in the crayfish and salt. Oil for deep frying 4 fresh pepper 2 table sp. Sort and dehaul the beans. adding the oil gradually. Add little water. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 ½ tablesp flaked fish Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. Adding the water gradually. salt and chopped onion. Heat the oil for frying. Test oil for moderate frying temperature using drop of water. 3. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. 4. Taste for salt and season . Put in a bowl of cool water. 2. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Stir in the warm water gradually and the flaked fish. Fry until golden brown on all sides turning frequently. Continue the beating of paste to retain air till all the frying is completed. 3. peel and cut potatoes into about 8 slice. Add the pepper. Makes 15-20 small balls.Sort and dehaul beans and grind together with fresh peppers and onion. Makes 5-6 servings. Serve hot with pap as breakfast dish. cream or beat the beam paste vigorously enough to incorporate air into it. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg.Put in a bowl and beat or stir vigorously. 6. oil for deep frying 1 ½ tomato tin water salt to taste. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Method 1. Drain the sweet potato slices thoroughly. Wash. 300ml warm water. Stir well with the wooden spoon and heat the oil in a deep frying pan. 6. 2. 5. Prepare the bean paste as for Akara balls. 1. pepper and salt to bean paste and beat well.
BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Stir well and season with salt to taste. 4. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. 4. Sort beans. serve warm with pap for breakfast as side dish with jollof rice. Scoop into colander for oil to drain off. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Sprinkle salt all over and toss well. Serve as side dish for stewed beans or rice dishes. 2. plantain or fried potatoes and plantain. Slices may be lengthwise or crosswise. Sprinkle salt all over the slices and set aside for 5 minutes 3. 5. Salt palm oil/vegetable oil for frying Method 1. Slice them diagonally in ¼ inch thickens to a bowl. Remove and drain. Make 5 servings. 3. 4. Leave to simmer till beans is well cooked but not broken. Add sliced onion and crayfish. 3. y potatoes. Fold and leaves properly before arranging in the pot. Using a knife or a portable slicer. Stir to thicken.Steam 35minutes. salt Vegetable oil for frying Method 1. Wash and peel plantains. 4. Corned beef may be used in place of sliced eggs. Add Potash to soften the water and facilitate the cooking. 2. 6. Add salt to taste.22 well. Serve with tomato sauce (stew) and plain boiled rice. ground pepper. Serve as side dish to plain boiled rice. Boil for about 40 minutes or until soft cooked. Note: Tomato paste may be added to improve colour.Place the pot and pour in boiled water through side of the pot to the level of the packings. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. 2. cut plantain about 1/8 inch thickness.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. Make 12-14 cups or wrappings.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. DRY CORN AND BEAN STEW . Serve as snack. Cover and cook to bind the ingredients. Cook for 20 minutes and stir in the oil and ground pepper. Wash and peel the plantains. wash and begin cooking in the plain water. yam. boiled unripe plantain or fried ripe plantain. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Heat the vegetable oil and fry till crisp.
poultry and eggs are complete proteins. Thread the cooked gizzards on small skewers or toothpicks with the onion chunks place in between the gizzards (3 gizzards pieces to 2 onion chunks). Fish can be prepared by any of the above mentioned methods and should not be overcooked.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Roasting. Serve 8-10. Season with salt. kidneys. They also supply iron. tripe (shaki). 3. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. tail. inc1udiig fish. tongue. Excessive heat can easily make fish t i and dry. 5. Examples are liver. to destroy bacteria and to improve its appearance. add the palm oil. Whole chicken and turkey should be stuffed before cooking. Add the beans to the boiling corm. intestines. Beef is the most important meat used and the muscle fibres are the most desirable parts. vitamin A and I. Meats. CHAPTER THREE MEAT. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . palatable and digestible. frying and braising are three general. clam. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. 4. Fish is also complete protein and is available in two major forms: fin fish and shell fish. Other methods include broiling or grilling and stewing. They are good sources of such vitamins as the B complex group. Sort and clean beans. 2. Frequently turn and brush with fat. salt and crayfish. Leave to cook until soft. All meats should be well-cooked to make them tender. brains. marrows etc. Clean and put the dry corn in salted boiling water and cook till half. Parboil them for about 10 minutes. Add fish if available and cook for another 3 minutes. Cook until the both oil and the liquid are well blended. pepper. methods of cooking meats. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. sodium and magnesium. When cooked. The shell fish include shrimps. heart.cooked. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. stirring frequently. pepper and curry. phosphorus. crabs etc. potassium. The age of animal. Serve and garnish with sliced green pepper and fried fresh prawns. CHICKEN GIZZARD KEBABS 450gs chicken gizzards 2 onions-cut in chunks 1 tsp curry Salt and pepper 2 tbsp melted margarine 5 wooden or metal shewers Method Clean and wash the gizzards and cut in halves. Cooked beef chunks can be used instead of gizzard. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked.
2. 2 small onions sliced 1 stalk celery chopped 1 tsp salt 2 litres beef broth 1 package elbow macaroni 1 can green pees 1 tsp dried bay leaf crushed 2-3 curry powder 2 seasoning cubes or sachet mix.24 1 40m1 milk 1 chilli pepper. Drain and serve with ketchup as appetizer. Remove from heat when macaroni is tender. Return to heat and bring to boil. Serve hot with braised rice. Melt the margarine in a flying pan and remove from heat. Prepare braised beefy chicken and set aside. Add the chilli pepper. 4. Stir in the drained peas and serve hot garnished with parsley leaves. melted margarine and seasoning cube in a small bowl and set aside. onion slices celery and seasonings for2 minutes. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). 34 onion and 1 fresh tomato to the cut-up beef. chopped 1 spring onion. Steam under low heat for 1 ‘/2 hours till browned. Stir in the flour and add the milk. BRAISED CURRIED CHICKEN/TURKEY 2 thighs of chicken/turkey wing (cut up) 3 tsp curry 3 tbsp margarine/vegetable oil 1 seasoning Method Stir and mix up curry powder. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 5. Season with salt to taste. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Season the chicken well and place in a sauce pot with 1 cup of water. 6. With hands well flowered shape the cooled mixture into balls. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Cook until golden brand on all sides. In a saucepan. Wash and allow cut-up chicken to drain off water. In another saucepan. place macaroni and cook as directed on package drain off. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Note: The same method for braised beef can be used but add sliced (3) red pepper. onion and parsley. 3. heat vegetable oil. Cover and cook for about 6-10 minutes. stirring constantly. Remove from heat an allow to cool completely. Method 1. Cook under low heat for about I V2 hours till cooked and lightly brown. Combine part of the breadcrumbs with the minced chicken and set aside.
5. Remove shell from shrimps. removing the shells but leaving the details in place. Makes 8-10 serving. sausage or ground beef and margarine in a saucepan. Serve as appetizer or snacks for cock tail party. 6. onions and tomatoes on short skewers. Add salt. Toss gently and alternatively arrange shrimp. Devin (remove the vein that contain sand) and wash well.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Brush oil on kebab. Combine the shrimps and all other ingredients in a large bowl. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . When cooked brush with curry sauce and serve hot as appetizer or finger foods. 2. Place them in greased roasting or grilling pan. Bake or grill toothpicks into meat balls. pepper and chopped garlic and cook for another 2 minutes longer. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Combine onions. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Cook for 5-6 minutes. Wash well and season with curry and salt. and devein. 3. 2. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. Shape into balls that look like the size of large walnuts. grill over medium flame for 45minutes it can also be fried in deep fat. Chopped onion 1 teasp margarine lean beef l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft Method 1. Serve 8. green pepper. 4. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. leaving the tail in place.
. Beat the eggs ma large bowl and add the fish one at a time turning well. Insert toothpicks into balls and serve as cocktail dish. beaten egg yolk and flaked fish. Combine all ingredients except egg. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. except the tail.26 Method 1. 3. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. FISH IN BATTER (FRIED FISH) 6 fish fillet (makarel) 225g flour 2 eggs ½ tsp white/black pepper Oil for flying 1 ½ tsp baking powder Method Rinse the fish and keep to dry. add the flour coated pieces of fish and fry until dry. Drop spoonfuls into baking dish or fry in hot fat until crisp. 3. Fry until golden brown. Separate the egg whites and yolks. Split shrimps down the back to about /2 inch to the tail. Dip each shrimp into the pre-heated oil and cook until golden brown. 4. ½ tsp baking powder 1-2 tbsp water 1 egg. Make a batter with the flour. Now dip each prepared shrimp into the batter and coat the shrimp generously. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Toss onions. 2. Add the seasonings and flour and beat well until mixture is creamy 4. Drain the fried fish and serve garnished with celery leaves or parsley leaves. corm starch. Mix flour and seasonings in a large plastic bag. removing all bones. add the remaining water. Makes 20 balls. 2. well beaten Method 1. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . remove shell and devein. Flake the cooked fish very well. 2. Put immediately into hot fat. Beat egg whites until foamy and stiff and fold in the fish mixtures. 5. 6. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Serve hot with ketchup or yellow sauce. Clean shrimps. Flatten to give the butterfly shape. 5. Beat the egg and gradually mix up with flour. Serve with sauce as an appetizer. puffed and lightly browned. 3.
Mix margarine. salt. pepper and flour together. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. 3. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . chicken cut ups tan be seasoned and parboiled before grilling. 3. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. 5. coat the dry chicken pieces first in m e It e d margarine. basting with the curry and margarine mixture. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 3. Wash and cut up chicken in to serving pieces or portions. 2. Alternatively. Place some fried chicken pieces in a greased baking pan or dish. 4. Serve 4-6.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Coat the chicken pieces with the flour mixture. Add garlic and ginger. aside. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Clean the chicken very well and allow to drain. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Rub the margarine mixture over chicken parts. Remove from heat and set 1. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. chopped 2 whole tomatoes 25ograms cabbage. 4. Drain off oil from the pan and stir-fry the onion. Mix ¼ tsp salt. Serve as snack. stirring frequently. salt cabbage and the seasonings. Grill over medium heat for ½ hours. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Wash again and set aside to drain off water (parboil if broiler is not used). 6. Now cut the flesh into small strips or chunks. Deseed the tomatoes and dice them. Bake for 50-55 minutes. Remove immediately from hea and set aside. Cook and debone. 2. Turning chicken frequently. green paper. Grease a baking dish/pan. diced tomatoes. sliced 70 grams currants 1 tsp curry 1 large onion. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. 2. Cut chicken into pieces. 6. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. maggi and curry in a bowl. Serve with rice dishes. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Melt the margarine. then roll the chicken pieces in the bread crumbs mixture. 4.
placing the skin up side down. Before serving. Parboil chicken and leave to cool if necessary. Combine all the stuffing ingredients. Baste frequently with melted margarine. parboil chicken for 15 minutes or until half cooked. Remove from top cooker and arrange chicken in a greased baking tray. 3. and mix thoroughly and stir fry for 2 minutes. Put chicken parts in to a pot and some of the prepared spice.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 3. Mix the melted margarine. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Serve with rice and potato dishes. Secure cavity tightly with toothpick or tie legs with a string. remove tooth picks and strings. 4. 2. 2. 1 stalk chopped celery Method 1. Rub the melted margarine mixture and curry over the outer surface of the chicken. 7. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. 7. Wash up chicken thoroughly. looping the string. 4. CRISP FRIED CHICKEN (IN BATTER) 1 medium chicken 150g flour 1 tsp baking powder 1 tsp salt 8tbsp milk 1 large egg-well beaten seasoning as desired (curry. and dry. Roast for 1 hour. thyme. Garnish with tomato and onion slices arranged at the sides of the dish. Turn and baste the chicken frequently. ginger) Method 1. 1 tsp all spice (optional) l tsp curry Method 1. Season the chicken and dip in batter. 4. Rub some into the cavity of the chicken. Fry in deep until golden brown but not completely cooked. Stuff the cavity with the stuffing mixture. Wash. salt and pepper. Cross the legs and tic them together with a string. Toss with fat from chicken and the remaining ground spices. tie the wings against the back. 2. 6. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. Combine spices in small mortar and pound. 5. Mix the remaining ingredients for batter. Prepare raw chicken by cutting into serving sizes or pieces. Wash chicken and allow the chicken to drain off water. 5. 3. Put in a greased baking dish and roast in oven for about 1½ to hours. Prepare the other ingredients. 6.
Garnish with tomato wedges and serve with potatoes chips. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Combine the seasoned flour and fish seasoning.29 1 egg. mixing well. chopped 1 stalk celery. Cook for about 3minutes on each side and drain before serving. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. mix up thoroughly and shape into balls looking like large walnuts. white pepper. Combine all the ingredients in a bowl. Slice fish open and wash fish thoroughly and dry. Serve with rice pilaf. 4. Fill the cavity of the fish with stuffing. 4. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. 3. Cut slits on the sides of the fish. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Baste the fish with melted margarine and seasonings. 2. seasoning cube. 5. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. 1 onion. Remove from heat when brown. 3. 2. curry thyme. Dredge the fillet lightly with the seasoned flour. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Coat the egg-washed fillets into the seasoned flour again. 2. chopped Method 1. Baste fish frequently and turn over to prevent sticking. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. B) SPAGHETTI SAUCE 3 tbsp vegetable oil 1 small onion ½ tsp ginger (grated) 1 tsp garlic (grated) 4 firm tomato-cubed 1 tbsp flour Method 300m1 water/broth 1 tsp sugar (optional) 1 tbsp vinegar ½ green pepper 1 small can tomato paste pepper and salt to taste . Secure the cavity with toothpick. Remove any small bones from the fillet. ketchup and mixed vegetable side dish. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Grill over medium direct heat in oven for 1 ½ hours.
Debone cooked fish completely and flake very well 2. Serve with grilled sausage and toast for breakfast. Add the sugar and season with salt. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Add 2 tbsp water. Apply heat and cook briefly. chopped 2-1 stales celery. Wash very well and leave to dry (drain off water) 2. Brown on both sides. FRIED FISH PATI1ES 500g cooked flaked fish 2 tbsp corn starch 1 small onion-finely chopped salt to taste 1 tbsp grated carrot ½ tsp curry 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 egg white Method 1. Clean fish thoroughly. cornstarch. Shape into small patties and fly in preheated vegetable oil. Sprinkle salt and pepper at the top. 4. In a bowl. Baste fish again with remaining melted margarine. Put the garlic ginger. Add the green pepper. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Remove from heat after 2 minutes.30 1. split through to remove the backbone and intestines plus gills. fresh chopped tomatoes and the paste. 3. Make diagonal slits on each side of the fish and brush the margarine and seasoning mixture all over the cavity and external surfaces of the fish. 2. Now allow patties to be properly cooked. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. ginger. 6. Cook for 3 minutes. Gradually add the vinegar to flour mixture and stir into the pot of sauce. 4. combine 1 tbsp melted margarine hard boiled rice. chopped ½ tsp curry ½ onion. carrot. Fill the cavity of the fish with the prepared stuffing. curry and egg white. Place in a frying pan and steam for 2-3 minutes. chopped pepper and celery. Turn occasionally prevent sticking. Mix the fish together with onion. Serve with ketchup as filling for sandwich. Method 1. Garish with the tomato slices or chopped parsley. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. salt. Turn down the heat and cover the frying pan and cook for5 minutes. 2. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Serve over the grilled fish balls on cooked spaghetti. Mix the flour and water in a bowl and set aside. ½ seasoning cube and pepper. curry. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Now mix remaining margarine. 3. ½ tsp seasoning onion. oil and onion in a sauce pot. thyme. Drain well and serve onto a flat dish. Use as stuffing for the cavity of the fish. stirring well. 3. 5. 3. and ½ tsp fish seasoning. Lace with toot picks to secure the fish cavity.
then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Stir well to get the beef and onion mixture to be evenly distributed. Add blended fish mixture. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. 4. cut each sausages into four or five rounds each. Add tomato puree. Add the onions and garlic and brown them lightly. Serve as hors d’oeuvres. sliced. the fish stock and pepper. mixing well. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish.Heat the margarine in another pan and fry grated onion and green pepper lightly.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Bring to boil. 2. Set aside. Serves 10-15. pealed and diced 1 small onion.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water Method 1.tender. wash well and cook in the margarine in heavy sauce pot till brown. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Heat. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 3. and salt. spaghetti). Cut beef into 1 inch cubes. grated ginger. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. 4. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. flour. parsley. Transfer these into another stock pot and add the remaining ingredients. 5. When cooked. 2.End flaked end rice combined the egg chopped onion. . Dot with Ketchup if desired. Insert tooth picks in each round and arrange them attractively in a patter. Grill or bake at moderate heart till done (about 15 minutes). Turn frequently to prevent bursting or burning. Set aside.Serve over the fish fingers or balls as appetizer. 4. 3. Remove the bay leaf and serve over noodles (indomie. Simmer for 2-3 minutes. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish.
except the lettuce leaves.Add the garlic. Add the seasonings. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. cook until thick.Mix flour with salt and pepper. Toss very well and steam for about 30 minutes or marinate for about 1 hour. 5. salt. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Using the seasoned flour. salt and oil. Cook slowly to soften.Heat the oil in a large frying pan and when hot add the margarine. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Set aside. 2.32 2. chopped 1 small onion. coat the cooled chicken pieces lightly. SHRIMPS COCKTAIL Lettuce leaves (one per person) 1 cup dressed and cooked shrimps 4 tbsp chopped celery 2tbsp mayonnaise ½ tsp lemon juice 1 tsp ketchup pinch hot red pepper Method 1. Grill each side till golden brown. Set aside. Sprinkle on the flour and cook till the margarine and onion are golden brown. 5. 4. diced . Add salt and steam for 10 minutes. Top each with ketchup as sauce. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. tomatoes. seeded and diced 200g flour for dredging 1 green pepper. stirring constantly to prevent burning. basting frequently. Serve over plain boiled rice or noodles. 4. Method 1. Add the beef stock. TOMATO AND PEPPER FRIED CHICKEN 1. 2. 3. peppers and curry leaf. in a bowl.5kg broiler chicken 4 tomatoes. wash and drain. curry pepper and I seasoning cube. Garnish with onion rings and tomato wedges. Chop the shrimps into cubes.Prepare the onions. Add the chicken pieces and fry over moderate heat till brown. cooked peas and beans and cook the sauce for 2 minutes. Set a side. Now add the fried beef. Remove from heat and leave to cool. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. 6. Flake excess flour off. 3. 3. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. Coo k until tomatoes are softened. Garnish with chopped parsley. Melt the margarine in a medium saucepan and add the onion and carrots. onion tomatoes and the other ingredients. Stir in l tsp ketchup and mix well. Combine all the ingredients. Cut chicken into serving sizes and place in a sauce pan. Push to one side of the pan.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips.
EGGS Eggs are used. Method 1.Cut pork into cubes. Heat the oil in a frying pan and brown and pork in two batches.Add more oil if necessary and onion. 2. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. To provide protein in meals To thicken sauces To garnish prepared foods To serve as raising agents for sponge cakes To glaze pastry Eggs can be fried. scrambled. They are served in a variety of dishes that may be used for lunch. 5.Combine the onion cucumber.Bring the mixture to boil and add fried port. 2. Gently beat eggs. 3. Serve as a breakfast dish. 2. diced. prepared as omelettes and mainly served as breakfast and snack dishes. . 4.When meat is completely cooked. Remove and place a plate. milk. supper and deserts. 3. 3. covered. wash and leave to drain. remove the bay leaf and add green pepper. Garnish with avocado dices tossed over the stew. Heat the margarine and pour into mixture.Remove from heat and serve with plain boiled rice and sweet corn. poached. SHRIMP-SCRAMBLED EGG TOAST SANDWICH 150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled) Method 1. Mix well.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. curry tomatoes and paste. Cook for 1 minute longer. Remove to a plate. Cook slowly for about 20-30 minutes. Stirring in beef stock/water and vinegar and add bay leaf. 4. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. chopped shrimps/scrambled egg and mayonnaise in a bowled. Serve as the protein dish with buttered bread. Serve with cucumber salad in addition. Season to taste.Cover each sandwich and toast in the oven or a sandwich bread toaster. using a wooden spoon. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Melt margarine in a small frying pan. Chopped onion and green pepper can be added. pepper and salt together.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
4. In a fry pan. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf ½ bay leaf I seasoning cube I large onion sliced I tsp curry ½ can peas 4 small fresh pepper Method 1. This may be served immediately with grilled fish and white sauce. salt to taste and cook on top of cooker or oven till rice is cooked. peas and carrots. 6. peas and fresh curry leaf and pepper) and heat for 2 minutes.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Add the beef stock. Serve warm with braised beef and suitable sauce. Stir into the cooked rice. 3. 4. OVEN FRIED RICE 3 cups uncooked long grain rice 6 cups of chicken broth/water I large onion sliced 15 medium chunks for liver (cooked) 1 ½ tsp white pepper 2 large carrots 1 large green peppers 2 stems spring onion 1 stem celery 1 tsp soy sauce I tsp curry ¼ cap or lean peas 2 ripe but firm tomatoes salt to taste 3 tbsp soy or veg. Wash rice and place in a sauce pot. seasoning. 3. 5. . Slice the onion and cut green pepper in long strips. heat the remaining oil and fry the onion. Serves 8-10. Chop tomatoes into large cubes. celery. Pour into a sauce pan or baking dish. tomatoes and spring onion. 3. Add the cooked rice. wash and cook rice with the chicken broth or water for about 30 minutes. sliced./veg. 4. mushrooms and carrots. Rice should be firm and non-sticky when cooked. 6. Toss the rice and vegetable well and simmer for 3 minutes. soy sauce. Fry the liver chunks lightly and set aside. Marg. Remove front heat immediately and pour the vegetables over the cooked rice. 5. Stir in vegetables (leeks. Sort and wash rice. Leave it to-drain and dry a little bit. 2. Sort. Season with curry salt and pepper and mix together. Makes 8 servings. Crush the seasoning cubes and add to the rice. Method 1. In a large frying pan. flake for 20 minutes and serve warm with curry sauce. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. celery. green beans arid carrots lightly 5. Chop the spring onion. 2. CURRIED RICE 2 cups uncooked rice 5 cups water 2 tsp curry 1 small can peas/cut green beans 2 chicken seasoning cube 2 carrots shredded/diced 4 tbsp vegetable oil/margarine ½ tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers. Put the rice meal in a baking dish and the fried liver chunks on lop. salt. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Oil oil for flying liver Method 1. 2. green pepper. curry and garlic. put oil or margarine and onion slices and fry lightly (5 minutes). Pour the water over the rice and season with white pepper. chilli pepper.
peeled and sliced 4 red chiIli pepper. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. 6. Combine the soy sauce. Heat a frying pan and add the vegetable. 5. wash rice and set aside to drain. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Steam for about 20 minutes till liquid is almost absorbed. Reserve one tomato and one pepper and grind the remaining ones. stirfrying for about 5 minutes without browning. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Mix well and add margarine when almost cooked. Steam for 10 minutes. curry and salt and cook for 2 minutes. thinly sliced 4 carrots. salt and white pepper. JOLLOF RICE 3 cups uncooked rice 4 large fresh tomatoes 3 medium fresh hot peppers ½ tsp top ginger ½ tsp chopped garlic ½ tsp thyme 1 large onion 3 tbsp margarine 150ml vegetable oil 6 cups beef broth/water 2 seasoning cubes ½ tsp curry salt to taste Method 1. Toss in 1 tbsp of the oil to prevent sticking. 2. Bring to boil and add the rice and the seasonings. Cook the rice in the fat ova. . 3. 4. Remove from heat an serve hot garnished with tomato wedges or egg slices. Blanch for 2 minutes and drain from the hot water. Stir in sliced tomatoes. ORIENTAL NOODLES 225g noodles (spaghetti. 3. Serve immediately with grilled beef. stir in any 6. Boil water and place the vegetable in the salted water. 6. Set aside. pepper and onion rings. 5. 3. 4. Leave to drain dry. Heat the oil or margarine in a saucepan raid add the washed rice. Cover the pot and steam for about 2 minutes. Pour in the beef/broth water.medium heat. curry. Sort. Stir in the tomato paste and cook till sauce is almost dehydrated. remaining spices and the chopped veg and peas 7. 2. 4. Cook the noodles in boiling salted water for about 4-5 minutes. 5. Stir well. Serves 8-10. Toss in the cooked noodles and heat through. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Wash rice and let it drain of 2. As the rice is getting tender without being soft. sliced METHOD 1. 7. Toss the vegetables in the pan continuously. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Add the beef stock or brown seasoning cube.38 BRAISED RICE 3 cups uncooked rice 6 cups chicken stock or beef 1 large onion-chopped 1 green pepper-seeded and chopped 2 tsp white pepper Salt to taste 2 stalks leeks 100g cooked kidney beans 1 seasoning cube 3 carrots-diced or grated 2 tsp grated ginger 2 tsp grated garlic 1 tsp curry 1 can green peas 6 tbsp vegetable oil or margarine Method 1. Slice the onion and chop the remaining tomato and pepper. Drain well and rinse under hot water to remove starch.
add the water. 2. bay leaf. Wash rice and set aside. 4. green spring onion. salt.39 HERB RICE PILAF 3 cups long grain rice 1 tsp grated garlic 6 cups boiling water 1 tsp grated ginger Pinch salt/or to taste ½ tsp curry Chopped fresh herbs (parsley. nutmeg etc). Stir in the rice and heat to boiling. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped Method 1. 7. Stir in the green and red pepper. 3. Place vegetable oil in a saucepan and fry the onion. then reduce heat and simmer for 20 minutes. 2. Stir in the tomato paste and cook for 5 minutes stirring frequently. curry leaf. Serve garnished with green and sweet red pepper. 4. Pour into a baking dish. until the rice is getting tender. Stir in the rice. add the washed rice over medium heat. Stir in water. chicken stock. Stirring gently. 5. 2. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. ground fresh tomato and pepper to make a sauce. 3. 6. Add finely chopped herbs (parsley onion. stirring constantly. 5. Remove from heat and set aside. 6. salt and pinch white pepper. soy sauce and salt to taste. Wash rice in cook water and leave to drain. When the rice is light brown. 3. Now add the water. Cover the pan and cook gently for about 25 minutes without stirring. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. 4. seasoning cube. chicken cube. CURRIED BEEF AND RICE CASSEROLE 3 cups uncooked long grain rice 1 medium onion 1 instant chicken seasoning cube 3 tbsp vegetable oil 2 medium stalks celery (diagonally sliced) 1 tbsp margarine (chopped) 2 tbsp soy sauce 2 cups cut-up cooked beef (l inch pieces) 6 cup boiling water 1 medium green pepper 2 carrots (diced) salt to taste l00g cooked peas 1 medium sweet red pepper Method 1. spring onion etc) I tsp dried and crushed bay leaf 2 stalks of leeks 1 cup beef or chicken stock 2 stalks celery 2 Chicken seasoned cubes 2 tbsp margarine 4 medium green chilli pepper sliced 1 large spring onion 4 tbsp vegetable oil Method 1. . curry. 5. Cook and stir the beef in the vegetable oil until golden brown. till rice is getting tender. margarine and onion into the remaining oil over medium heat until rice is lightly brown. Heat to boiling. and green chili pepper. leeks. cover and cook in the oven. When melted. margarine and seasonings (ginger. celery and cook covered for 5 minutes. fried beef carrots. Heat the foil in saucepan and add the margarine.
40 6. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. 3. 4. 4. stirring until the corn starts cracking and bring about the white fluffy part. 3. Wash rice in hot water to remove some starch. Put into a pot and heat to boiling. green pepper and celery. Simmer for 10 minutes and serve hot. broth of the shrimps and arrange the shrimps over the thick top of the rice. wash the rice. Put in a bowl and add all the water. Place corn pepper. salt and water in a boil. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Wash rice and add to the boiling milk. Remove from heat and serve hot. filter and squeeze out all the liquid from the grated coconut mixture. Remove from oil. sugar. Using a fine sieve. Blend well for mixture to mix well. Method 1. Ground corn into fine crumbs. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Cook over a medium heat. Cook the palm fruits until they are soft. 2. Put oil in a pot and place the corn in the pot 2. Blend in the palm oil. Stir uniformly into the rice. 2. Makes 10 Servings. 2. seasoning cube and Onion. chop the fresh pepper and onion and clean the shrimps. 6. Continue stirring for the corn to he properly popped and cooked. COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. Add rice to the boiling liquid. 5. Heat oil. Discard the chaff and pour the coconut milk into a pot. Meanwhile. sprinkle immediately with sugar or salt and leave to cool. PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Serves 10. 4. Serve hot on a flat dish. 3. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Roil the shrimps in a little bit of water. Stir in the chopped fresh pepper. 7. Stir in the peas. drain and serve with coconut as snack. Fry until slightly brown. Remove from heat. Heat the milk and bring to boil. Season with salt and seasoning cube. 3. 4. . 5. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Pound in a mortar and use the water to get juice from the fruits. Wash and grate coconut into fine flakes. Cover pot and cook for about 45 minutes or until rice is soft and moist. mold mixture into small balls and drop into hot oil.
Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 6. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Drain and serve with coconut as snacks. Serve warm with ewedu. Keep stirring for 2 minutes. Heat vegetable oil to faint smoking point. Wash and clean liver. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Cook and leave to cool. stirring gently. Remove rice from heat if tender but not soft. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Stir in the cooked rice. 2. fluffing up to loosen the rice grains. FRESH CORN FRITTERS 3 fresh corn cobs 1 onion Vegetable oil for deep frying salt to taste 2 fresh peppers 2 tbsp palm oil Method 1. Heat the oil in a large frying pan. celery. 6. Meanwhile. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 4. 4. leeks and green pepper 5. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. Chop the peppers and onion and set aside. Cook over medium heat for 5minutcs. 3. 7. Noted: 1 tablespoon sugar may be added to sweeten the fritters. 3. Remove any fat from liver and chop or grate into small bits. DOUGHNUT AND SANDWICHES . 5. agbono or mixed vegetable soup.41 2. Boil the 6 cups of water. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 4. rice and yam flour foo-foo as in plantain. added salt and sprinkle the clean rice in the boiling water. melon-vegetable. 3. clop onions. Season to taste of necessary and heat through for about 3 minutes. Cook rice with stock and salt to taste. Stir very well all over and turn into a dish. 4. 5. Chapter Five BREAD. 2. Heat the water to boiling in a pot. Cover pot and boil until cooked hut grain are separate. seasonings and chopped vegetables. 2. add the grated liver. Shell the corn and wash well. Stir very well to avoid lumping in the foo-foo. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Serve hot with spicy fried chicken and cucumber salad as a main dish. margarine and chopped parsley. Note: Prepare corn foo-foo. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 3. Stir in the cooked sweet corn.
The dough can be baked or fried. Stir or knead every fifteen minutes. moist and tender in texture. sugar and fat. Cover with a slightly wet towel in a warm place. Let rise till dough is well risen above the pan edges (double or three time size). Cover and put in a warm place for hour. Add dissolved yeast to flour and mix the mixture to a soft dough. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. salt. aid fermentation and contribute to the colour. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Weigh and measure all the ingredients set aside. 3. If liquid milk is to be used. If the temperature of the water is too high. Dry milk is more often used. water or other moisture. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. 2. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Combine margarine. With the sponge method. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 4. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. A variety of fillings can be used. Milk is used in some bread mixture in lace of water to increase the nutritive value. In a large bowl. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking.42 Bread are loaves made of soft doughy that are leavened with yeast. 7. Allow to m for 10 minutes. They are made from flour. Knead lightly and keep covered for 10-15 minutes. 3. 4. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . sugar and salt in warm water. the yeast will be destroyed. blend remaining sugar. fat. remove from pan unto wire racks to cool. Method 1. yeast. Knead the dough. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Fat is used to soften and lubricate the dough. Yeast bread may be mixed in one of the basic ways: The straight dough method entails all the ingredients are mixed at one time and the sponge method consists of two mixing and two fermentation processes. Dissolve yeast. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Soften the yeast in lukewarm water. Sugar is used to sweeten bread and to aid the process of fermentation. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Yeast is the raising agent and it grows best in lukewarm water. When dissolving yeast ensure that lukewarm water is used. part of the flour. Reserve 2 tbsp flour for kneading. Gradually add the flour to make a stiff dough. while low temperature retards the fermentation process. 5. Bake in pre-heated oven for 40 minutes. 2. eggs and milk than the plain bread. sugar and fat are mixed and allowed to ferment. 5. Nutmeg and other flavoring can be added to bread to improve flavor. roast bread should be soft. fat and dissolved yeast. milk and flour in a bowl. Bake until golden brown. Makes 4 loaves. 6. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. yeast. When baked. Knead again on floured board until smooth and elastic. More yeast is often used but they require the same fermentation or proofing process. Proof for another 15 minutes. Shape into loaves and place in well greased pans. After 1 hour shape into a round loaf and place in well greased pans.
7. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 5. 3. Sieve the flour and salt into a bowl and rub in the fat. Cover and let rise for about 20 minutes.for 15-20 minutes. Shape into balls. Dissolve yeast in lukewarm water. Cover and let it rise for about 5 minutes. 5. Gradually stir in the yeast mixture into the whole meal and fat mixture. Mix the flour and the rest ingredients. 2. Cover and let rise (5minutes) 3. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . 4. 7. 2. Add yeast (now in bubbles ) and beaten eggs to the mixture. reserving 4 tbsp. Place a warm place to rise till double in size (5045 minutes). 8. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. 3. fat and whole meal flour in a bowl and set aside. Method 1. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 ½ tsp dry yeast 1½ tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk ½ tsp nutmeg Method 1. Note: Whole wheat bread is usually heavy. Place the bowl of dough in a warm place to rise for about 30 minutes. Dissolve the yeast and sugar in the warm water. 6. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Knead again slightly on a floured board and place in a greased bread loaf pan with cover or shape into balls in any baking pan. Place each in well greased queen’s cake pans. salt. punch down. Add the dissolved yeast and I mix in the beaten egg. Place in a greased bowl and grease top of dough. Mix well without kneading. Cover and proof it a warm place until double in size. Pre-heat oven and bake for 30-40 minutes after reducing the heat. 4. Makes 15 rolls. 6. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. LEMON BREAD (COFFEE/TEA CAKE) 3 tbsp margarine 1 tsp baking powder ½ tsp salt 125m1 milk 50gs sugar 1 ½ tsp lemon juice 2 eggs grated rind of 1 lemon 300gs flour ½ tsp nutmeg YEAST DOUGH CAKE 450gs flour 1 tbsp grated lemon and l00gs margarine orange rind l00gs sugar ½ tsp grated nutmeg 2 eggs pinch of salt 2 tsp dry yeast 75-80m1 warm milk 50gs currants.43 Method 1. Grease a medium-sized cake pan and fill the dough into the pan. Bake in a moderately pre-heated oven for 30-40 minutes. 2. Dissolve the yeast and sugar with the warm milk. Mix sugar. nutmeg currants and milk together. Mix thoroughly with a wooden spoon to obtain a soft dough. 5. 8. Process whole wheat grains into flour or purchase whole w heat flour. soften than that of plain bread. Combine salt. Add flour. 4. Leave to proof in a warm place for another 20-30 minutes.
Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Deep fry the doughnuts till golden brown and drain off fat. Sieve the flour. Add one tbsp sugar to facilitate fermentation of the yeast. Roll doughnuts in a tray containing sugar. 3. Then place dough in heated deep oil and fry until golden brown. Heat the vegetable oil in a deep frying pot to a moderate temperature. 9. salt and nutmeg. cover and allow to prove until double in size. salt and nutmeg into a bowl and rub in the margarine. roll ot dough to Y2 inch thickness and cut out round shapes.. 3. . 2. 4. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 6. Roll out to floured board 1 or inch thickness. (See pp). add sugar and mix thoroughly. Sift the &y ingredients together and add to egg mixture. Let dough rise for another 40 minutes or till double in size. 5. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1. Slightly beat eggs in mixing bowl. Press a floured thumb into each doughnut and add a little jam. Tack each firmly with lightly wet fingers. Place them on a greased tray and cover with thin polythene. Mold back each carefully to seal the hole. about 1 tsp in each hole. Place them on a well-floured tray. Take the basic doughnut recipe. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. In a bowl mix margarine and the remaining warm water. 3. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 ½ tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water ½ tsp salt 50g sifted flour (for rolling) 1 ½ tbsp powdered milk Method 1. Knead lightly. Add milk and mux. Divide the dough into round doughnut shapes without hole al the centre. strawberry etc) vegetable oil for deep frying Method 1. 5. 1 . Roll the cooked doughnut on granulated or icing sugar. Add the melted margarine. 2. Gather mixture lightly and set aside for 1 0 minutes. 4. . Dissolve the yeast in half of the warm water. to the mixture add to mixture. 8. 2. Serve as snack or tea dainty. Ferment yeast in half of the warm water. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Ad vanilla and mix well. prepare the dough according to the instructions for preparation. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 5. Add beaten eggs. Drain off an roll them in sugar if desired. 7. 2. Leave in a warm place to prove until they are well risen (double in size) 6.44 1 ½ tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water ½ tsp nutmeg vegetable oil for deep frying Method 1. ensuring that the heat is not too high or too low. Using a round cutter. 4. 3. sugar. Turn dough into a flavored board and knead briefly. Add the dissolved yeast and gradually mix in flour into a smooth dough. Place in a warm place to rise till double in size. Combine milk and flour. 4.
the bread cam be sliced before or cut after filling if necessary. egg and almost the remaining water or as needed to obtain correct consistency of dough. jam. boiled or fried egg. salad and various types of food. In using fillings. When sandwich is planned for lunch. Keep them covered and use as tea sandwich. Rub in the margarine. especially when some items have to be chopped or mixed up. Handle gently. Day old bread is usually preferable. BEEF BURGER 400 grams minced beef 4 large firm tomatoes (sliced) ½ medium chopped onion 2 tsp salt Pinch curry and thyme (optional) 1 tsp melted margarine 8 dinner rolls (small round bread) mayonnaise 2 eggs 4 tbsp bread crumbs . Fry in hot deep fat until golden brown on both sides. Sandwiches may be served hot or cold. d) A garnish should be added to a sandwich when it is ready to be served. 2. Mix all the siffed dry ingredients together in a small bowl. Drain off fat and roll in granulated sugar or top with favorite icing. Drain and mash sardines. Spread on crackers or toasted bread triangles. jams and other spreads. b) The filling can be made from meat. 4. Combine sardine and blend with remaining ingredients to desired consistency.45 5. SARDINE CANAPE 1 can of sardine 1 ½ tsp grated onion 10 slices of buttered bread triangles 90 grams or 6 tbsp margarine pinch ground ginger Method 1. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. 8. it should be attractively arranged. They may be filled or spread with a variety of items such as meat. Cut into 4-6 inches of the base of the triangle to form a crescent. 4. When dough is ready for proofing. 5. There are four basic considerations in making sandwiches: a) The Bread: This is the most important item used and can be from any type of bread. Add some currants/fruits if available before folding into crescent shapes. ketchup or mustard cream). Add the dissolved yeast. closed or multi-layered. 7. Corned beef or chopped egg can be used as alternative. Also do not use filling that can soak the bread. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Avoid making very large sizes. roll out into ¼ inch thickness. Dissolve yeast in half of the warm water. Vegetables like lettuce tomato and onion slices may be added. CROISSANTS 500g flour 2 ½ tsp yeast 2 tbsp sugar 2 small eggs 1-2 sachet powdered milk 100ml warm water 100g soft margarine Method 1. Place in a greased pan proof till double in size and brush with egg wash before placing in preheated oven to bake for 20-30 minutes. with or without sauce such as (salad cream. Roll out on floured board to inch thickness and cut with doughnut cutter. 3. sardines. Party or tea sandwiches should be in small triangular sizes. 6. Makes 20 doughnuts. 2. fish. corned beef. 6. Mix thoroughly into a soft. Knead to elastic-like texture. smooth and pliable dough. 3.
sticky or crumbly. Pure sponge cake uses only egg whites. It must not be heavy. beaten eggs and milk are beaten together to blend thoroughly. but egg yolk and fat are not included. even in colour and firm. Combine all ingredients except bread in a bowl. baking powder and salt) are folded into the creamed mixture. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. 2. Fill the bread with the grilled meat. Pastry-blend or rubbing in method involves blending of fat and flour together. Remove from heat and slice the rolls into two. sides of pan when baked. milk and vanilla are gradually poured into the creamed mixture. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Toss well. The flour mixture and milk are added to the cream mixture and set aside. Chapter Six CAKES. Conventional sponge method in which the fat and half the sugar being creamed first. Queen cake and ginger bread can be made in this way. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. sugar and flour in addition to flavorings. A good quality cake must be light. cakes. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. 2. 4. The mixture is well beaten till light and foamy after which the dry ingredients (flour. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. 4. The cake must be baked in a well greased pan for easy removal when baked. In order to produce good quality cakes. 5. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. In a separate bowl. the equipment available. Also. Regular bread slices can also be used. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. consider the quality and type of cake as indicated by the recipe. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat.15 minutes. Small cakes like queen cake . Cooked on both sides. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. large cakes must be level at the top. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . spread ½ teaspoon mayonnaise on the meat.46 Method 1. Combine all ingredients except mayonnaise and the bread. All ingredients must be at room temperature when mixing cakes. The quality of cakes is very important. Split the oblong rolls in half and spread margarine on the sliced surfaces. The eggs are separated and only yolks are beaten into fat mixture. fruit upside down or carrot cake. eggs and raising agent. it is essential recipes and use proper ingredients appropriate method of mixing. marble cake and coffee cake. the cake will be hard when baked. the melted margarine.. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. adequate size of pan and baking temperature. Beaten eggs. In addition. 2. In choosing mixing method. The pan must not be filled more than half for two-thirds with the batter. Examples are shortened cake. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. An examples of this type is chiffon or feather cake.15minutes. 6. There are four basic method of mixing cakes 1. sugar. Examples are queen cakes. The creaming method usually produces better quality. type offat and amount of time available. Put in the oven to bake for 10. 3. This mixture is gradually poured into the flour ingredient and all are beaten together with electric mixer or manually with wooden spoon till the mixture is smooth. Don’t over mix the mixture after flour has been added or else the batter will be rubbery.
QUEEN CAKES (RUBBING . Beat egg and stir into the flour ingredients. Add vanilla and cream well. lime/lemon rind 150 grams sugar ¼ tsp. Add the washed eggs. sieve two times. When baked remove from heat and place on cooling racks. Gradually pour beaten eggs into the creamed mixture. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Cream margarine and sugar thoroughly until fluffy: 3. 3. Spoon mixtures into well greased queen cake pans or paper cups. until well mixed Add baking powder and nutmeg into flour. alternating them. 7. Sieve ‘flour with baking powder. 8.METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 ½ tsp baking powder 3 eggs ¼ tsp salt 125 grams margarine/oil ½ tsp nutmeg 1 tsp lemon juice 1 ½ tsp lemon rind Method 1. When the knife comes out clean. Note: 1 ½ tsp vanilla. and beat with wooden spoon. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. salt and nutmeg. sugar and vanilla together with electric mixer or wooden spatula. Fold in well 5. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1.47 should have good shapes and rounded but slightly peaked tops. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Having all ingredients at room temperature. it means the cake is baked. Nutmeg (grated) 3 tsp baking powder 4 egg.IN. 6. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Grease cup cake pans and fill the pans. Now add a half of the milk and a second of the flour. Sprinkle lemon rind over remaining flour. 2 tbsp desiccated coconut or currants can be added when mixing. 4. one at a time. 4. Add the lemon juice and the milk gradually as the constituency becomes stiff. salt and nutmeg into a bowl. Cream well until the mixture is light and fluffy to a dropping consistency. 2. 5. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. baking powder. 3. beaten well in each addition. Finally fold in the last portion of the flour mixture and remaining milk. 2. Cream margarine. Make 12 small cakes. Sift the flour. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Stir in lemon rind and mix well. MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 ½ tsp vanilla ½ tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning Method 1. 2. .
4. blend eggs. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. baking powder and all spice together. Mix the batter thoroughly. brown and pink) in 3 bowls. Pour into a well greased square or round pan. baking powder cream of tartar and salt three times. 2. Add vanilla mix well and serve as a warm sauce over cakes and puddings. alternating with milk. 7. 6. 2.48 4. Bake in pre-heated oven for 40 minutes. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Stir in flour mixture. peeled and mashed 2 large eggs 1 teasp. Cream sugar. Sift flour. Put water in a small pot to boil. Add dry ingredients. Mix well and share batter into three equal separate portions in 3 bowls 5. 6. 5. Fold in the sifted dry ingredients alternately with milk. Baking powder l tsp baking soda 120m1 diluted milk . margarine. Serve 10. salt. Cream margarine and sugar thoroughly. Blend in colours very well without over mixing batters. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. grated carrot and toasted coconut. vanilla and currants alternately. Stir the mixture into the boiling water. invert on a cooling rack can iced or served with vanilla sauce. sugar and vegetable oil. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Slowly add vanilla and egg whites. Sift flour. 4. 3. 3. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 3. When baked. beat well after each addition of egg white. one at a time. Serves 12. 6. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. Bake in 350°f in a pre-heated oven for 45 minutes. custard powder and nutmeg. The batter is now in three colours (cream. Sift cocoa powder into one portion and the pink colouring in another portion. Top the brown with the pink as second layer. Using an electric mixer or whisk. Using a whisk or mixer. 2. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 ½ tsp all spice 175 grams sugar 300 grams grated carrots 100 grams raisin/currants 200ml vegetable/soft margarine 360 grams flour l tsp salt 2 tsp vanilla 3 tsp baking powder 150 grams toasted coconut Method 1. Spread the brown mixture at the bottom of the pan.
Place on a wire rack to cool completely when fully baked. lemon rinds and remaining brandy. allspice and baking powder. Cream margarine. baking powder and soda. 3. using half of the milk. This can be used in place of browning. Sift together the flour. Preheat the oven 4. Remove from heat. Add caramel or browning to sugar mixture. Spoon topping over the whole top of the cake. 5. Pour into a greased brunet pan or hollow pan. Mix thoroughly until foamy. 4. Soak fruits in brandy. then stir in the toasted coconut. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 ½ tsp baking powder 150 grams mixed fruits 300 grams soft margarine 300 grams brown sugar 90 grams (6 tbsp browning/caramel) 1 tsp all spice 1 tsp vanilla 150 grams raisin/currants 1 tsp lemon juice 1 tsp strawberry flavoring 1 ½ tsp rind of one lemon 1 tsp almond flavor Method 1. place margarine. Pour batter into well greased and floured pan. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. Sift together the flour. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Beak in the eggs one at a time. Bake at medium heat until cake is cooked (45-50minutes). sugar and vanilla until light and fluffy. Gradually fold in the flour mixture and floured mixed fruits.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Sieve out fruits and toss in little flour. Melt the margarine and ensure that all the ingredients are held at room temperature. 3. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Beat eggs and add to margarine and sugar mixture. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine .) ¼ tsp all spice 200ml prepared caramel 1 ½ tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. 2. and leave to cool slightly. 3. 7. 4. Add the flavorings. honey and grated coconut in a sauce pan and cook for about 5 minutes. 5. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Fold in the flour mixture into the margarine-sugar mixture. To make the topping. nutmeg. 6. 2. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Note: Caramels. Method 1. 2.
Boil sugar and water quickly without stirring until golden b r o w n and glossy. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Serve with vanilla sauce as a dessert/sweet. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Add the margarine. Reduce heat to 350°f and bake for 4Ominutes. Combine margarine. 2tbsp sugar (reserve 2tbsp) and the salt. little at a time. Makes 2 loaves. The pineapple should be evenly distributed all over the bottom. 6. Fold in the dry ingredients alternately with the milk. Place on a board and knead until firm and glossy. bake in pre-heated oven at 4000 f for 10 minutes first. reserving some for kneading. Remove from pan and insert on cooling rack. Shape into loafs and place in a warm place to rise until double in size.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 6. 5. Set aside and leave to cool completely before using for cake or caramel custard. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. 2. CARAMEL 100g sugar 200m1 cold water Method 1. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Mix dough thoroughly until it stops sticking to the hands. . Mix again and knead a second time. bake in a pre-heated oven for 30 minutes. 3. 2. stir in the warm milk and boiling waters. Method 1. Dissolve yeast in warm water with l tbsp sugar. Bake at 350f for 50 minutes or until cake is golden brown. Pour cake batter over the pineapple as a second layer. OATMEAL BREAD 100grams uncooked quick oatmeal 125ml boiling water 60grams (4 tbsp) sugar 1tsp salt l25ml lukewarm water 250m1 warm milk 600grams sifted flour 60grams margarine 3 ½ tsp dry yeast Method 1. 4. 2. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. add half o f t h e flour and mix until smooth. When double in size. 7. Add the remaining flour. Mix the soya bean flour. Stir the dissolved yeast into the oatmeal mixture. sugar and vanilla and cream well. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 2. Shape in to two loaves and place in a greased bread pan. Put the oatmeal in a large bowl. 4. Cover and set aside for 5minutes. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Set aside until lukewarm. 3. FRUIT UPSIDE DOWN CAKE 300 gram chopped pineapple 300 grams sifed flour 150 grams sugar 1 50 grams margarine 3 tsp baking powder ½ tsp salt 200m1 milk 1 tsp vanilla ½ tsp nutmeg 4-6 eggs. 5. 3. Add one egg at a time and beat thoroughly. 4. margarine salt and the remaining sugar in a bowl. 3. When adequately risen again. Beat well until the mixture is well blended.
Grate the coconut and spread out on a baking tray and put in a preheated oven.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. 2. 5. beating well. Store in air tight containers for later use when cold. pour the boiling water over the oatmeal and mix thoroughly. Toss together and set aside. Bake till dry but not coloured. beating very well. Beat egg white again. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. Stir in the orange rind. Occasionally. 4. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Cream margarine and sugar till light and fluffy. Gradually beat in tile beaten eggs. COFFEE CAKE 200g margarine ¼ tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour ½ tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. stir to prevent burning or uneven browning. Bake in a pre-heated oven at 350° for about 45 minutes. . Prepare caramel and set aside to cool. 2. Mix the orange juice with the rum together 4. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Sift together the first 5 ingredients twice 2. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Fold in the flour ingredients. Mix together and add the currants to mixed fruits. 3. Gradually blend in the softened oatmeal. 3. Cream margarine and sugar until light and fluffy. Add the egg yolks one at a time. . 2. Cover and set aside for 20 minutes.51 DESICCATED COCONUT 1 coconut Method 1. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. 6. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Decorate for anniversary ceremony when cool. 4. Now sift the baking soda. cinnamon and salt into the sifted flour. Break and grate off or scrape away the brown surface of the coconut flesh. Beat eggs till thick and mix in to the sugar and fat mixture. 3. Grease a medium. Mix the brown sugar and margarine till soft. vanilla and almond extract. Add the caramel.
beat the mixture lightly for about 3 minutes. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. In a separate bowl beat the egg. salt and baking powder till the mixture becomes crumbs. 5. Fry until the mixture is light brown and remove with a straining spoon. Beat and drop the batter in balls from oiled Spoon into the hot oil. 4. Mix the flour. Add scrambled eggs or sausage as breakfast dish. 4. 5. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Bake in the pre-heated oven for about 45 minutes. 3. 3. 3. Lightly grease medium-sized baking pan and pour the batter into the pan. Stir in the milk and mix thorough. Mix the sifted flour. Using a wooden spoon. remaining sugar and salt in a bowl. 2. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Drain out oil and serve as snack. Stir in the dry ingredients into the milk egg-mixture. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 9. Alternately mold batter in balls and drop in the heated oil. Make a well at the centre of the flour mixture and add one beaten egg at a time. RICH BUNS 250g flour(sifted) egg 60 grams/4 tbsp margarine 50g sugar Vegetable oil for deep frying 100-125ml water 2 tbsp milk ½ tsp salt 2 tsp baking powder 3 tsp corned beef (optional) Method 1. fat. Dissolve half of the sugar in the yeast. Cover and set aside for about 10 minutes. At this time the underside of the pancake is golden brown. Stir in the nuts and mixed fruits. Stir in the fermented yeast with a Spoon and beat the mixture lightly. margarine.52 5. Yields 1 serving of4 pancakes. rise to the top and become popped. 4. Cover and allow to ferment till it bubbles (1 5 minutes). . Flip the pancake cover to brown the other side. Pre-heat the oven. Allow to cool and cut into squares to serve as finger food. test for doneness and remove from heat. PUFF-PUFF 300 grams sifted flour ½ tsp salt 45 grams/3 tbsp sugar Vegetable oil for deep frying 1 tbsp margarine/oil 1 ½ tsp yeast 250rnl water lukewarm Method 1. PLAIN BREAKFAST PANCAKES 10 tbspflour ¼ egg 2 tsp sugar 125ml milk ¼ tsp salt 1 tbsp vegetable 1 ½ tsp baking powder Method 1. Serve as a snacks. 5. 8. 2. 7. 2. Heat vegetable oil. 7. Heat the oil for frying and use oiled spooned to scoop the mixture. Serve with honey or pancake syrup. milk and vegetable oil. 6. Sift the flour. Fry until golden brown on all sides. salt and baking powder. flour. Beat the batter until it is smooth. Sift sugar. 6. sugar. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. When brown.
They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. They should be removed from the trays immediately they are baked. Makes 8 pies. rising agents and flavorings. Sprinkle with enough cold water to moisten. the dough is lolled. Pie filling must be made earlier and cooled before filling the pie shells. The softer doughs may be dropped on baking trays for baking. Add the fat and mix until mixture looks like fine bread crumbs. pies may also be fried in deep fat. fat. The pies must be sufficiently filled. always set aside some flour that will be needed to sprinkle on. fish or sausage fillings. 8. chilled and cut into desired shapes with biscuit cutter. Prepare the filling and set aside to cool. For best result. BASIC PASTRY (FOR MEAT. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. Cut the top with a fork and the beaten egg. It produces very tender and flaky crusts. Cookies can be mixed by creaming method or pastry method. and cold water is desirable. Plain pastry may be classified according to the ratio of fat to flour. pastries should be flaky. 4. eggs and milk. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. Bake in pre-heated oven for 30-40 minutes. The pies are arranged in well greased baking trays and placed in pre-heated ovens. When baked. Toss flour and salt together. salt and water. It is made with flour. Roll out to ¼ inch thickness on floured board and cut into shapes.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. board and dough when rolling. When mixing and rolling. The surfaces may be smooth or rough. 6. The salt contributes to flavor and the fat gives tenderness. After mixing. fat. The water is used to bind the ingredients. It produced less flaky and tender crusts and it is often used for commercial productions. The tops at the top of each pie with fork or knife to permit steam to escape during baking. Over mixing will result in toughness of cookies. Cookies should neither be too hard. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. (2) Flaky pastry has ratio of two-thirds fat to the flour. Before mixing the ingredient for pastry. Fill with meat. Gather into a ball and set aside for 15-30 minutes. The flour must be of good quality in order to produce firm products. tender and golden brown in colour. well folded and sealed together to prevent leakages. 3. the pastry dough should not be over stretched when rolling and cutting. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. 5. 7. nor too soft or crumbly. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Alternatively. Cover the pie shells and seal properly. SAUSAGE ROLL AND FISH PIES) i) Short-Crust Margarine Pastry (ii) Oil Pastry 300 grams flour (sifted) 300 grams flour (sifted) Pinch salt 2 tsp baking powder 150 grams margarine 150m1 vegetable oil 100ml cold water 50m1 cold water 1 egg for glazing 1 egg for glazing Pinch salt ii) Margarine-Oil Pastry 300g flour ½ tsp salt 60g margarine 60m1 vegetable oil 60ml water (iv) Suet Pastry (Economy) 300g flour 3 tsp baking powder 100g margarine/oil 75m1 water ¼ tsp salt Method 1. . After mixing. Cold water is added gradually to the mixture and it is combined together. 2. Cookies is another favorite snack made from soft dough. sugar. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. care must be taken to avoid kneading and over stretching of the pastry for handling can cause the pie crusts to shrink and become tough when baked. Machine is also used for mixing of pastry in order to have cumulated quantity of fats well distributed in the flour and incorporate sufficient air into the dough and improve tenderness. The dough is gathered to form a ball and rolled on a flat surface.
Handle dough as little as possible and place balts on a floured board. 6. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Rub in the fat into the flour. Bake in preheated oven for about 40 minutes or till light brown. folding in and stirring well un flour is well absorbed. 3. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Make a well in the centre of the mixture and add water gradually to form a past. peas. Add the beef broth. Rub the sausage generously along the centre of pastry. spread the mixed sausage on the surface of the rectangle. which now gives 4 sausage rolls. 8. Fry for 2 seconds and then add minced beef or fish flakes. 9. 2. roll out the dough into Y2 inch thickness in rectangular shape. 7. Add carrots. Use fork to cut the top of the rolls and place in greased pan. 5. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Roll over in two or three folding. 5. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. Cook for 8 minutes until beef is cooked. 4. Roll up the remaining pastry. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg ½ tsp salt Vegetable oil for frying 45g (4 tbsp) sugar ½ tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 ½ tbsp powdered milk Method 1. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. In a saucepan. Mix the sausage and curry or nutmeg. See diagram for rolling out cutting guidelines. Sift flour and salt 2. 6. . Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. 3. Using the rolling pin. Prepare the margarine or oil pastry. chopped and boil 2 ½ margarine or vegetable oil Method 1. 2. 5. Remove 2-3 tbsp of flour mixture for rolling out. Add baking powder. 4. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Gather the mixture in small balls without kneading. 4.54 MEAT PIE/FISH PIE FILLING 50 grams minced beef/flaked cooked fish 2 tsp flour ¼ tsp salt 100ml beef broth 4 potatoes diced and boiled 1 tsp curry 1 tsp thyme 4 tbsp peas 1 carrot. Using a spoon. Sprinkle flour into the mixture. In a bowl cut in the margarine and rub in to have flour crumbs. melt margarine or heat oil and add onion. Stir-fry for 2 minutes and remove from heat. 3. nutmeg and sa1t Toss together until mixture forms crumbs. water and the seasonings stir well to mix up ingredients.
salt ingredients thoroughly. Note: Corned beef or sardines can be used as alternatives. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. 6. 6. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. pepper. 2. Sieve the baking powder. Heat the vegetable oil and onion in a frying pan for 2seconds. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . 3. 2. 5. If heat is too low or much quantity is fried at time. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 3. the chin-chin will soak the oil and will no be crisp. Heat oil in deep fryer and fry the rolled up egg till golden brown. Do no knead pastry. Add the flaked fish. Drain and serve hot. Serve wit groundnuts as snack. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Peel the boiled eggs. Make a thick paste with flour remaining margarine. Split into 2 sections again and garnish with cucumber slice to serve. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. flour board with reserved mixture. 7.55 2. milk. 4. Cover each half. Add cold water and bind together. Gather the mixture into a ball and roll into ½ inch thickness on a board. Cut into 3 inch long rolls and place in a greased baking tray Glaze the top with beaten egg and put in the oven to bake for about 40 minutes. Cut into rectangular shapes and fill them with the cooked fish filling. 2. Stir well and sprinkle in the flour to bind the ingredients. 3. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Allow chin-chin pieces to drain off oil after frying. pressing together to form a whole egg again. 4. seasoning and water. 5. pepper. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish ½ tsp curry 3 tbsp milk 6 tbsp margarine (90g) ½ tsp ground pepper 200g plain sifted flour ½ tsp soy or maggi sauce pinch salt and pepper ½ tsp baking powder Method 1. 5. 4. cut length wise through the middle and scoop out the yolks. 3. Pre-heat oil and fry until light brown. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. curry. FISH ROLL a) Fish filling 250g flaked cooked fish ½ tsp flour ½ tsp curry ½ tsp salt 2 tbsp water ½ chopped onion 2 tsp vegetable oil Method 1. Seal the edge of the last fold with little water. salt. 6. flour and salt into a bowl. Place the yolk in a bowl with the minced fish.
Cut into smaller rolls. Reserving one table spoon of flour. 4. 5. Add cold water to make the dough. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Make a well in the centre. Rub in the margarine for the flour mixture to form crumbs. fold the dough like a skin over the egg and seal edges very well with the egg fully enclosed and the egg shapes still maintained. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 6. drain serve as snack or cocktail. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Cut the margarine into the flour ingredients. sugar. without stretching. Fry pies in heated vegetable oil till golden brown. 4. Now roll up quite firmly and leave the roll wrapped up in the sugared paper for about 10 minutes to keep the roll in food shape. Fold in lightly with a metal spoon. 3. Coat the remaining eggs. heat until the coating is golden brown on all sides. Roll out pastry about ¼ inch (1/2 cm) thick. When baked. Gradually fold in the vanilla and warm water. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Sieve flour. salt and baking powder into a bowl 2. Now whisk. SWISS ROLL 100 grams sifted flour 3 eggs ½ tsp baking powder 2-3 tbsp warm jam 100grams sugar l tbsp warm water ½ tsp vanilla essence Method 1. Gather the soft dough in a ball. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 9. 7. Serve as snacks. 5. turn out the cake on a sugared paper and remove the baking paper carefully. Put the mixture in to the greased pan over the paper and spread evenly.80m1 water ½ tsp baking powder Beans. 5. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. 7. 4. Peel hard-boiled eggs and set aside. vegetable oil for frying . Now coat the shelled egg with remaining flour and wrap each egg. sugar and salt together 3. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. 8. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. mix flour. Taking one at a time. Remove sugared paper and cool the roll on a cake rack. 8. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . 2. 2. 3. Heat oil for deep frying and cook the eggs under moderate. After 5 minutes of whisking. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Fill each pie shell with the prepared filling.56 Method 1. Now spread the warm jam all over the surface of the rectangular-shaped cake. Sieve baking powder into the sieved flour and sieve the sugar separately. Grease a swiss cake pan and line with a greased paper. 6. Use a pastry cutter to cut pie shapes. Bake in a pre-heated oven until golden brown and firm. with a portion of dough.
beating until light and fluffy. the beverage is known as fruit drink. 5. They are grouped as follows: 1. Stimulants: Coffee. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. malted and vegetable juices. Stir in the water. 2. Blend vanilla and desired food colouring. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. mineral water. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Nutritious drinks provide specific nutrients to help fight illness. egg hot drinks. Refreshers: Fruit drinks and soft drinks. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. cocoa. They are later mixed with water or other beverage and served chilled. fruit and milk drinks are more nutritious. Use filling for sandwiching sponge cakes as well. 6. tea and cocoa are popular in meals. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. beer etc. 6. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. Chill for ease in handling. stimulating drinks between meals. fat. boast the body’s energy and vitality and ensure a healthy lifestyle. 3. coffee. lemon grass and scent leaf tea. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. 4. beat until blended. add flour and mix well. 3. ensure that good quality fresh fruits are used. Also. 2. Remove from heat and cool on wire racks. Bake for 8-10 minutes. fruits juices. Cream margarine and sugar. 6. sugar and vanilla. 5. as accompaniments to meal or the final course of a meal. Milk contains protein. tea. Beat in egg and vanilla. Stir in the coconut and mould into I inch balls. Maintenance of proper hygiene is important when handling the ingredients. Gradually add flour. flask and teapots. 8. Add sugar alternately with egg white. Put 2 or 3 cookies together with the vanilla filling in between them. Sedatives: Alcoholic drinks. Place the balls apart in an ungreased baking tray or sheet. Energizers: Malted and vegetable drinks. Beverages may come from mostly animals or fruits and vegetables. Bake in slow oven for about 20 minutes or until firm to touch. Nourishers: Milk shakes. . Makes 2 ½ -3 dozens. Allow them to cool thoroughly before removing them from the baking tray.58 Method 1. 2. 3. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. 4. 2. Make 3 dozens. Shred coconut and set aside. minerals and vitamins. 5. Soft drinks. fresh fruits drinks. 4. When preparing beverages. Cream margarine. Peel or scrape off the brown back of the coconut flesh. 7. However. 3. ensure that you use appropriate’ utensils like jugs. egg drinks.
2. reserving the shell. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Pour over the juice in a jar. peel pawpaw and remove the seeds. Cool and add to fruit drinks. 3. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Squeeze out the juice. discarding the seeds. Make ½ inch water melon cubes from the scooped watermelon. . Scoop out the melon fruit. Remove seeds. 2. Chili before serving. Wash and cut fruit into halves. 3. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. 2. Orange and pineapple juices maybe added. Boil the water and leave to cool. Using a sharp knife. Add syrup to taste and the lemon juice.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. 3. Boil for another five minutes for4fie syrup to thicken slightly. Stir in the orange juice. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. trim the edge for the watermelon shell by cutting a saw tooth edge. Wash. 4. Wash fruit and cut into sections. Blender can be used to crush the pulp before sieving. Sweeten with syrup 3. scoop out the pulp and squeeze out juice through a sieve. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Slice the bananas and dice the pineapple. 2. Combine these in a bowl to prevent browning of the bananas. Leave to cook and chill before serving. Place the sugar and water in a saucepan and heat till all sugar are dissolved.
Add the bitter lemon last. Sort the dried zobo flower to remove all dirt in it. scrape and grate carrots. Boil the 3 litres of water and pour over the washed zobo. Garnish side of glass with cucumber/lemon slices. 2. Stir in the pineapple juice and sugar to taste. Cut beetroot in to small pieces as well as the apple. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. 7. Add ice blocks to serve immediately. Scrub pineapple. Add lime and syrup.60 2. Leave to cool completely. 2. Sweeten with syrup or honey if desired. 3. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. 5. 2. Wash. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Sweeten with syrup and add the lemon juice. 3. Remove from heat. The fleshy part of pineapple is cut and served as a dessert or refreshments. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. stir in the ginger or cloves and set aside for few minutes. but do not peel beet root. 6. remove immediately from the water and place them in a sauce pot. Cut into small chunks and put in a bowl. Wash them in clean water. Alternatively. Add previously boiled water to mashed pawpaw and strain into a glass jug. 4. 3. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves Method 1. Stir in ginger. Add the pure water to filter and obtain the juice. Serve chilled in glasses and garnish with lemon/lime slices. Add the pure water and strain into a glass jug. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 5. 4. peel and remove the hard core at the middle. Mix well and pour in to cocktail glasses. Serve chilled. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Cover and keep drink until cold. Use a blender or juicing machine to blend the fruits. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. 2. Filter very well and discard the chaff. Wash. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 4. Mash the pawpaw or pulp in a blender. Pour into jugs and chill before serving. Method 1. Wash lemon(s) and squeeze out the juice. CHAPMAN’S DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices.
Pour mixture into an air-tight plastic bowl and cover well. After heating cool and chill drink till service time. Wash fruit very well. sweeten to taste with the sugar or honey. Mix all the ingredients in a punch bowl.61 Method 1. 2. Wash and peel bananas/plantains. 3. Crush it and pass through a sieve to extract the juice. 2. 4. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Chill the orange juice and the wine. Add the bitters and ginger ale. 3. 2. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 6. 4. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Mix the orange juice and milk together. Remove the flesh of the sour sop and discard the seeds. Pour liquid into a pot. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. Place in a bowl and add a little water to the fleshy part. Pour the fruit juices and tea over a large block of ice in a punch bowl. Mash but do not blend the plantain pieces and add the water. Chill till serving. Chill and serve garnished with lemon slices. Garnish with orange slices serve in tall glasses. chilled. M ix in remaining water and strain the liquid into a glass jar. 4 lemon slices 2 tbsp sugar syrup . 6. Serve in tall glasses garnished with few pawpaw chunks. Avoid use of aluminum utensils. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Note: Pineapple or grape fruit juices may be used or added. 3. Slice into bits and put in a bowl. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. Add syrup and nutmeg/vanilla. add sugar or syrup (if necessary) and boil for 20 minutes. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Add milk flavour 2. Serve immediately in wine glasses garnish with lemon slices. 5. Filter the mixture through a fine sieve into another plastic or glass bowl. 5. 2.
2. Cut into pieces. Stir in the brandy. 2. Stir in the remaining orange juice. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. tangerines. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. strained juice and sugar syrup. Half a teaspoon of brandy flavor can be used in place of pure brandy. Serve chilled. Dust with nutmeg as garnishing. MIXED FRUIT DRINK (PUNCH) 500ml orange juice 500mlpineapplejuice 100ml lemon juice 1 bottle non-alcoholic fruit wine or 2bottlesgingerale 1 litre of chilled pure water 200m1 grape juice 100g sugar Method 1.62 Method 1. Squeeze the juices from the lemons into a jug. 3. Serve chilled with lemon slice topping as garnishing. 3. Combine the juice in a bowl. 3. Stir in the syrup and strain. 2. Dissolved sugar in water. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Pour into glasses. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Serve into four glasses and add ice cubes. Blend half of the orange juice and milk in a blender until smooth. Mix all ingredients either by whisking or mixing in a blender. Stir well and add the wine or ginger ale. Note: Oranges. Add the lemon rind pour the water into the jar. 2. Add eggs to mixture. 2. 3. Wash and cut apples into sections. Mix well after each addition. Strain the juice into a jug. Chill the brandy. Peel the lemon and out the pit including the seeds. one at a time. Wash and break eggs into saucer. Cover the jug and allow the lemonade to cool. 4. lime or grapefruit can be used in place of lemon or in addition to lemon. Push the lemon pieces and apple sections through a juice extractor/blender. Add sugar if desired. Wash lemons. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Add the syrup to the juices 4. Add ice cubes and lime/lemon slices and serve chilled.
PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or ½ tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar ½ tsp ground cloves 1 pack cream of coconut Method 1. Allow to rest in a cool place before using for jam tarts. 4. Mix carefully until slightly smooth Handle pastry gently. Serve chilled in glasses with ice cubes. Fold in the melted margarine or vegetable oil gently. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. vegetable tarts. Cover and set aside. Melt margarine and leave to cool. Most light desserts are usually served chilled. Fold in sifted flour and baking powder very gently 6. Cream eggs and sugar. Cut up carrots and blend to a smooth pulp. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 5. 3. Therefore. Add the pineapple juice and pour into a jug chill and serve garnished with cucumber slices and pineapple chunks threaded on cocktail skewers placed on glass of the drink. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . creamy and double in size is obtained. making sure that it is not stretched 4. peel and chop mango flesh. Place in a bowl and mash very well. Wash. beans pie or fish pie. Sieve flour and salt gradually incorporate into the egg and sugar mixture. floured baking pan. Add three quarters of the water to the carrots and strain out the liquid into a bowl. 3. In preparing and serving desserts. They increase the enjoyment of meals. Place in a greased. Add margarine and nix well 2. 3. 2. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. CHIFFON CAKE 4 eggs 100g sugar 100gflour 1 tsp baking powder 50g margarine/3 ½ tbsp vegetable oil ½ tsp cream of tartar 1 tsp vanilla extract/lemon extract Method 1. cloves and vanilla Mix thoroughly. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. sugar and cream of tartar in a bowl over a pan of hot water. appropriate cooling temperature is important for maximum enjoyment of such dishes. Add the remaining water to the crushed mango and filter out the liquid. Remove from heat and whisk until cold and thick. They are usually served as the third courses in meals (fruits pies. Continue until smooth mixture that light. Stir in the run or run flavouring. Whisk eggs. 4. 7. Beat in the vanilla and lemon extract. 6. it is important to maintain good hygiene in order to prevent contamination of the products and prevent excessive changes in temperature This is very important in serving milk and fruit salad desserts. stirring well till dissolved 2.63 Sugar to taste 800m1 water Method 1. cakes an puddings) and light dessert dishes (ices and fruits). 5. 2. Leave to cool 3.
BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. Serve in cups. Fold the egg whites into the egg yolk and milk mixture. sugar and egg yolk together. Remove from heat and leave to cool. vanilla. add sugar. 6. beating only the milk. Dissolve gelatine in 2 tbsp water and stir into milk mixture. fruit chunks or jam. 2. Heat the mixture to hotness. Note: Caramel may be poured into pan or individual queen cake pans before the custard (milk and egg mixture) is poured on it to bake. Do not allow to boil. Vanilla/nutmeg Method 1. 2. Prepare cornstarch with little boiled water. 3. Beat reserved egg whites to stiffness and fold into the cooled milk. Separate eggs . 4.serve topped with cornflakes. Beat eggs slightly. Beat the milk mixture until thick and stiff enough to form peaks. salt and milk. Gradually add the vanilla or banana flavor essence. Cook for 2 minutes longer and remove from heat. 3.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 5. Heat milk to lukewarmness. Add vanilla and chill before serving 8-10 servings. 2. stirring until it thickens. nutmeg and salt. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). 2. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ½ ml vanilla(1 ½ teaspoon) 2 tbsp cornstarch Method 1. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. stirring constantly with a wooden spoon. make it thick and set aside. . Return to sauce pan and cook over medium heat. Add vanilla and pour into a shallow pan. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. and bake for 25 minutes. milk. 3. 5. Pour into greased baking pan. Place the milk mixture over water simmering in the pan. Get the egg-milk mixture from freezer and beat till smooth and creamy. Makes 6-8 servings. Freeze for 30 minutes until mushy. Cook water in a pan and leave to simmer. mixture. Serve as dessert. 4. 3. 4. Beat egg yolk and blend 25g of sugar. Add the cooked cornstarch and mix well. Freeze in covered plastic container until it is firm (4hrs). stirring constantly as the mixture boils. Mix cornstarch or custard and a little milk.
Add the remaining sugar and lime juice. 2. Remove from the hot water bowl and leave to cool. Cook until set but not sticky (about 35 minutes). FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 4. 4. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Dissolve gelatine in the remaining 2tbsp4water over low heat. 4. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. Toss gent1y using a wooded spoon. Juice from pawpaw can also be added. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. stirring occasionally. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Mix orange juice and honey and pour over the fruits. 2. Toss gently again before serving into cocktail glasses or salad cups. Use as spread for bread and filling for doughnuts. Top with coconut pieces.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Scoop into cocktail glasses and garnish with a slice of lemon. 3. Keep refrigerated. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. Cool and bottle. Place the bowl of milk -egg mixture over another bowl of hot water (not directly inside hot water) and whisk the mixture till it thickens. Combine all the fruits in a bowl. 5. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. While still hot. Pour warm milk over egg mixture. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour ½ cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water ¼ cup coconut flakes Method 1. Cover and chill for at least 3 hours. (not hard frozen) stirring once. Bring out and beat well again till mixture is fluffy Mix cornflakes and coconut flakes and line the bottom of a square dish Pour ice cream over coconut and com flakes. Serve decorated with corn flakes. Combine all the above ingredients in plastic bowl and mix well. except shredded coconut. Beat eggs. 3. 2. Colour is golden brown. 3. Freeze until mushy. 2. vanilla . Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Heat 250ml milk diluted with 3tbsp water to warmness. 3. sugar and vanilla/banana flavour together.
6. Add the mango juice. 3. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. When the pudding are cooked. ginger and remaining sugar 75g over a boiling water till melted. 3. Gradually add the gelatin mixture. Scoop gently into desert cups and top with the mango chunks. Bake in a preheated oven for 30. 3. SPECIAL PUDDING 125grams margarine 1 egg ¼ tsp salt ½ tsp all spice/cinnamon 120 grams sugar 130 grams sifted flour 1 tsp baking powder/soda 100g currants/raising(optional) . When set. vanilla and lemon. Sprinkle ½ of the corn flakes into a round or square pans. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. BREAD PUDDING ½ loaf of bread (day old) 570m1 milk (diluted) 3 eggs (beaten) 100g mixed fruits/currants 1 tsp vanilla essence SAUCE Pinch ( ½ tsp ) ground ginger 120g margarine 1 50g sugar 1 egg 4 tbsp lemon juice 1 tsp nutmeg Method 1. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Chill the milk for 3 hours 2. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Cover and freezer till set. add the eggs. 4. 4. Beat eggs and add the flavourings. Allow to cool Place sauce on plate and serve the pudding on top. Whisk gelatin till fluffy. Chill milk for about 3 hours. 2. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. 2. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. 5. Mix gently. 5. Whisk the chilled milk and sugar. 4. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Add the beaten 1 egg and whisk till thick. beat gelatin until fluffy. combine100g of margarine. add the gelatin mixture and beat well. . lemon juice. 7. Beat milk until thick. 6. Dissolve gelatin and chill till firm. Sour sop juice (undiluted) may be used.66 Method 1. mixed fruits ginger and nutmeg. Peel and chop the mango flesh. When the bread is softened. m.40 minutes. vanilla. Press the juice through a sieve into a bowl and reserve the juice. 6. Add lemon juice and sugar. 5.
egg and milk. 4. salt and baking powder together. Remove syrup from heat and cool. flour. Bake pudding over medium heat till it is set (about 20mmutes). Mix salt. Add flour ingredients to the creamed margarine mixture and blend well. pudding may be streamed on top of the cooker. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Spoon into well-greased custard queen cake cups ¾ fullness. Cream margarine and sugar till fluffy. Make 6 servings. 5. Spoon the fruit chunks evenly over the batter. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 3. diced 100g raisins . 6. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. baking powder/soda. orange and mango ½ tsp nutmeg Method 1. 4. flour. Add the sugar. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Serve into dessert plates and top with ice cream or vanilla sauce. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. 5. Add vanilla. Sieve well Add the raisins. Heat the cold water and sugar in a pan till the sugar dissolve 2. Remove from freezer and whisk the mixture return to the freezer and freeze till ice is semi-solid Scope into dessert bowls and serve cold. 2. mix flour. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Pour into the pan with the melted margarine. Blend in the milk gradually 2. 4. Grease generously two shallow round pans. In a bowl.67 Method 1. Wash peel and chop pawpaw 4. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Bake in 350 of pre-heated oven for 45 minutes 6. When set remove from heat and place upside down in dessert bowls to serve. FRUITED ICE MILK 1 firm mango. Melt margarine in a square or round cake pan 2. and all spices in a separate bowl. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. 5. nutmeg and baking powder Stir in the milk until smooth 3. sugar. Alternatively. Add the remaining ingredient and mix together. 6. 3. Makes 10 serving.
4. Cover the bowl and return to freezer and freeze till firm. Remove from freezer and whisk very well Add the sugar and whisk again 3. Fold the fruits into the whisked milk in the bowl. Serve in cocktail glasses. . Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2.68 Method 1.
To remove cake from the pan. nozzles. cooling racks. The right equipment 2. cake pans. The main purpose of icing cakes is to enhance the beauty. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. The type of ingredients used and mixing technique. 3. egg beater. 2. The cake may be iced in about one and half hours after baking or it may be frozen up for up to three months in heavily wrapped foil before icing. Lift the pan off carefully and let the cake cool completely for at least one hour. 8. Creaming gives better result. place the cooling rack over the top of the pan and urn both pan and cake over. wooden spoon. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. Different shapes are available according to cake pan sharp. 3. Start by deciding on the type of cake desired. electric mixer. wooden spoon. richness. For the icing: Icing sugar. 3. Scrapers: These are serrated edge triangular metal or plastic tools used for giving patterned surface to the sides and tops of cakes usually coated with royal or butter cream icing. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. Place the cooled cake in a cake board for the icing. Cake Baking Information 1. 6. It should have soft natural brittles that should leave no marks when brushing.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. if frozen. 2. For the decoration: Decorating syringes or tubes (plastic or metal). Spread the batter evenly to the sides of the pan. When baked. margarine. Smoothers: These are smooth surface plastics used for giving smooth finishes to the sides and tops of the cake coated with Fondant or sugar paste icing. 3. . Success in cake icing depends on three major factors: 1. Place the cake in the pre-heated oven and bake according to temperature specified. aesthetic value and quality of cakes. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. 6. Cake Board: Necessary for placing the cake. Place cake on the middle rack of the oven about and leave for 35-45 minutes until cake is tested with a skewer for doneness. Set aside. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. Nozzles are available in different shapes and sizes. zigzag ruler/comb etc. 7. eggs. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. 8. scale and other measuring tools. spatulas or palette knife. rolling boards and pins. aluminum foil wrap. Icing also contributes to the taste of the baked product and prevents loss of moisture. 5. decorating rule or comb. 7. Pre-heat the oven to temperature (gas mark 3) specified by recipe. (marble. 2. Skill in application of creative knowledge in designing special decorations. marking rings and cutters (plastic or metal). design rollers. 4. 4. decorating bags. icing colour kits. rich cake etc) and obtaining the ingredients specified by the recipe. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Another important benefit of cake icing is that it serves as a means of developing ones creative skills and resourcefulness that brings about special feeling of satisfaction. For cake baking: Cake recipe. Cream the cake and mix to recipe directions. mixing bowls and spoon. Always defrost the cake completely before icing. electric mixer. The following are some specialized pieces of cake decorating equipment: 1. It is available in plastic or foil scaled thick papers. Consider method of mixing. The only special tools needed are as follows: 1. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. coffee. carrot cake. Sprinkle about 1 tbsp flour on all the greased surfaces of the pan and shake off excess flour to prevent cake from sticking to the pan after baking. ingredients. 5. sieve etc. cake boards. plastic or metal turntable.
Apply sugar syrup or jam all over the surfaces of the cake. vanilla and half of the milk in a mixing bowl.70 9. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 7. Follow the icing tips presented in this book. SUGGESTED ICING RECIPES ROYAL ICING 1kg (2 packs) icing sugar 1 ½ tbsp glycerin 2-3 drops of lemon juice 2 ½ (egg whites) few drops of colouring one 8 inch diameter baked cake Jam or sugar syrup Method 1. 10. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 5. 6. using palette knife or spatulas. 14. 5. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. SUGAR PASTE ICING 1kg icing sugar (sifted) 3 ½ tbsp liquid glucose (warmed) Colouring Jam or syrup 2-2 ½ medium egg white 2 tbsp glycerin corn flour . 11. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Continue beating till the mixture is stiff but is of spreading consistency. Icing/Turntable: Metal or plastic cake stand that revolves ort urns particularly in icing or piping the sides of around cake with royal or buttercream icing. Separate egg white from the egg. It Is usually expensive but use full for perfect finish. Place margarine. Sift the icing sugar. sifted icing sugar. 13. Re-beat the icing mixture and spread generously over the cake surface. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 7. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. jugs and scale. 2. 2. 8. BUTTER CREAM ICING 1kg icing sugar (sifted) 2 tsp vanilla essence 75ml tbsp milk (diluted) colouring One 8 inch diameter baked cake Jam or sugar syrup 1 tbsp lemon juice 250g soft butter or margarine/solid shortening Method 1. Mix Bowls: Plastic. Cream with wooden spoon or electric mixer. In a mixing bowl. 6. spoons. Cover and set aside for about 30 minutes. 9. 4. making sure none of the egg yolks get into the white and beat gently to stiffness. These include cups. Beat well with a mixer or wooden spoon. Cutters: These are available in different shapes and sizes. Reserve the remaining sugar. 15. 4. Add the glycerin and lemon juice. Place the cake on a cake board. Use thin icing made by adding a little ½ tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. For icing. 3. syrup/jam for cake icing to stick well to the cake. Use a pastry brush to remove loose crumbs from the cake. 12. glass or stainless steel bowls that are easy to hold and is provide good support. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Brush off cake crumbs and position the cake properly on the cake board. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. The cake with sugar. 3. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Egg Separator: Plastic or aluminum tool which is efficient in quick separation the white and yolk portions of eggs in preparation of royal and sugar paste icing. Add remaining sugar to make icing stiff if necessary. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. gradually stir in sifted 900g icing sugar arid egg white. Add more sugar to make icing stiff if necessary.
lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Use cutters to make plaits. Combine gelatin. ROLLED FONDANT ICING 1kg sifted icing sugar ½ sachet gelatin 30m1 cold water (2 tbsp) 60g liquid glucose (4 tbsp) I egg white 2tsp gum tragacanth 1 ½ tbsp shortening 200g cornstarch (for rolling) drop of food colouring as desired jam or sugar syrup. For decorative rolling. using a wooden spoon until mixture is fully mixed up. Gently lift the fondant over the rolling pin and place over the jam coated cake. allow it to defrost and knead again until soft and pliable. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Let mixture stand and cool to lukewarm. 5. Continue to knead until the ‘fondant is smooth. 3. Smooth and shape the fondant on the cake. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 8. knead the sugar mixture or fondant. 10. use same method of preparation to apply petal taste icing using these ingredients. Beat the egg white and glycerin in a bowl till frothy. add the liquid glucose and water. Dusting corn starch powder or icing sugar on a flat surface. 7. using a rolling pin on a clean board. 4. When ready to use. remove the mixture from heat and add drops of flavour or colouring if desired. Add the beaten egg white. 2. As you roll. Keep fondant covered with a damp cloth to prevent a hard surface from forming. Now place half of the sifted icing sugar in a bowl and make a well. add more icing sugar. Attentively. . leaves. . liquid glucose. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 5. 2. 9. 4. Add the sugar and blend them very well. Attaching ornaments and sugar beads if desired. Stir in the shortening and while shortening is not completed melting. 8. Method 1. 3. using cake smoother. glycerin and cold water in saucepan and stir well until thick. Knead well. MEXICAN (PETAL) PASTE 1 kg king sugar (sifted) 1 ½ tsp gum tragacanth 4 tbsp liquid glucose 2 eggs whites! 8Oml water Cornstarch for rolling Method 1. Decorate with piping softer icing or cut out flowers and designs. Coat cake surfaces with j am or syrup. Gather the sugar and gelatin mixture into a firm ball. Roll out the fondant in enough portions. Gently. 6. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Place the mixture over low heat and heat until dissolved. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. If fondant is too stiff. 6. pliable and no longer sticks to the hands. Note: Alternatively. bring out from freezer. 3. 12. Leave paste in air tight container of room temperature for about & 12 hours before using. use a textured rolling pin to roll over the coated cake to give the design on the pin. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. flower or other designs such as board twists.71 Method 1. Trim excess from the base. Mix icing sugar and gum together. then place the paste in a plastic bag. 11. a little at a time until the icing sugar are added. 2. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Mix in more sugar. 7. use a pastry cloth to roll out icing for smooth finish. and water (a drop at a time) and if it is too soft.
Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 9. stars. Use toothpick to add paste colour while liquid colouring in added is drops. 1. You can use any cake design book or make your own sketches of the type if arrangement that is needed. 8. 6. Sieve the icing sugar before use for smoothness. Fill the bag or tube half full of icing. Start icing from the top of the cake by: (a) Placing a large amount of icing on the centre of the top (for royal and butter cream icing). For fondant icing. 2. flowers and shell designs require stiff icing consistency. (d) Ice evenly all over the top and all the sides till all surfaces are iced. To achieve good decoration. Start by leveling the surface to ensure that the top is even and not peaked. follow these guidelines. Decide on type of decoration to be done on the cake as well. 2. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. Always use enough of any colour because it is difficult to obtain the same icing colour later. flowers and stars stand out in the cake. Freshly baked cakes tend to crumble and flake off their crumbs. Use a mixer to combine the ingredients. In the 45° position. a few drops of blue colour or lemon juice can be used to whiten the icing.72 GENERAL RULES FOR ICING 1. 4. (c) Pushing the excesses to the sides. Making ones special design promotes creativity and originality. Apply a little pressure to the palette knife and smoothen the top last. 3. apply pressure with the other hand that follows next. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. 5. 4. Coat the surfaces of the cake with apricot jam or sugar syrup. 2. 5. Flavouring may be added to the icing if necessary 10. Boarders of cake need medium of consistency for ease in squeezing out the icing. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Use clean and dry equipment. . Cakes baked the previous day are more easily decorated. 7. chilling the cake first is recommended. The basics of piping on iced cake include the following: 1. For royal icing and butter cam icing. Piping is very popular way of decorating. it is important to have an idea of the cake design and the details you desire. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. It involves the use of piping set (decorating bag or syringe). To make this easier. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. Allow first coat to dry (about 30 minutes or more). leaves. sugar paste etc. Chilling the cake before it is iced also makes icing easier. A turntable or a turning cake stand makes it easier particularly for round cakes. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. 3. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. In the 900 angle. check the recipe for rolled fondant icing. Filling the decorating bag/syringe or tube: Use a palette knife/spoon to fill the bag or tube from the pushing end after coupling the desired decorating tip/nozzle. Use good quality ingredients and avoid icing sugar that is already caked or solidified. (b) Spread across the whole top surface. Colour is what gives icing beauty and personality so that the cake boarders. This can be done after the cake is completely cool. when planning for the cake. Away practice the decoration on another surface before applying directly to icing coated cake. Before making decorations. Using a bread knife. When mixing. With one hand. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. pushing the icing towards the opening or nozzle. Give a smooth finish. Choose desired or appropriate type of icing. guide the decorating tip with the other hand. trim off the crown or raised portions of the cake. As a basic rule. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 3.
pulling tip away to form the shell’s tail. You may first form the letter/words using toothpick or cut-out to mark the positions of the letters or word on the cake surface. This nozzle is used for writing messages. The shapes are usually cut out and left to dry before being pasted on the iced cake. making dots. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. 4. Apply a little pressure to press out the icing and pull the tip away and the star is formed. 2. 4. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Round nozzle has plain round opening and comes in various sizes. 2. Using cutters for roses. ribbons and live lowers may also be added as decoration. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 5. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. start another shell on the tail of the previous one. the bigger the opening. lift the tip of the nozzle slightly to let icing build up the fan into a full base. 2. use the plain round nozzle used for dots to write. Such twists can be used as boarders. 6. zigzag and rosettes or drop flowers. 5. Prepare rolled fondant icing and roll out on the flat surface. With the other hand. Twist the end of the bag closed. beads and outline of shapes. Press out the icing with enough pressure to build the bead of ball as for stars. Follow these guidelines in making cut-out patterns decoration. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. 3.73 4. When dry. or b. Control and stop applying pressure when the decoration is created. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. stars or other shapes. For a row of shells. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Shell: To make shell. Stars: In order to make stars. The most common types are as follows: 1. the larger he decoration. Dots/balls: To make dots. lines. Zigzag: To make zigzag. attach the cut outs to their position on the cake. You may also write straight unto he cake surface. Use this nozzle to print horizontal lines. stems of flowers. 1. and heavy pressure. Writing: To print or write words. Star nozzle with star-shaped opening is used for making stars. Pull tip way. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. use special metal or plastic cutters. bows. Apply pressure and control in piping: The type and size of decoration that is piped depends on the size of opening in the decoration nozzle and the amount of pressure applied. letter and numbers. 3. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. 5. Leaf: To make a leaf. To make the above mentioned techniques follows these tips: 1. c. Relax and stop the pressure. vertical lines and vary lines by moving the nozzle in straight lines. 3. shells. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. Shell nozzle has serrated curved opening which is used for making shells. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. . Ornaments. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. 4. hold the tube of 900 angle with the surface of the cake. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. using butter cream icing. flowers like small rose and basket weave. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. cut many shapes and place them on a floured surface for them to dry. Check diagram in the book on directions. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. rope boarders and puffs. beads and balls.
England. Oxford. Wisconsin.74 REFERENCES Ceserain.. and Kinton R. .com Ochonogor. Wilton Enterprises (1987) Cake Decorating. Hong Kong: Ohenheimer Publishers. E. Illinois-U. V.COEWA Publishers. . J. (1 994) The Complete Cook London. Merehurst (2000) Beginners Guide to Cake Decorating: www. Kemt.S. (1981) Basic Cookery. (1990) Practical Cookery. Wiltonn Enterprises. Ideals Publishing Corporation. O’ Reilly.A Beginner’s Guide.A. Mc Cormick &conpany (1991) Mc Cormick Cook Book.England The Broadwater Press Ltd. Stephenson.The Process Approach. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Oxford University Press. Tiger Books International. E. (1985) The Students Cookery Book. Stanley Thomas Publishing Ltd. Warn.T. Patricia (1984) Family Cookbook.merehurst. (1990) Creative Cake Decorating Made Easy Heart Fortishire.Wright. Ilodder and Stonghton Education Ltd. G. Culpitt. Henson.0 (2002) Food Preparation and Service. Ferguson.
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