P. 1
Ochonogor Book 1

Ochonogor Book 1

|Views: 334|Likes:
Published by Kevin Fure

More info:

Published by: Kevin Fure on Sep 23, 2011
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as RTF, PDF, TXT or read online from Scribd
See more
See less






  • DRY FISH PALM OIL SAUCE (Uncooked Method)
  • EGGS
  • Chapter Four
  • BAKED FISH SANDWICH (Oblong Rolls)
  • Syrup (For Fruity Drinks)
  • Cake Baking Information

1 CHAPTER ONE SOUPS AND SAUCES (CONTINENTAL) Soup is a one-dish item that can sometimes serve as a complete

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.

Remove from heat and serve into soup bowls accompanied with buttered toasts. and allow soup to simmer for 10 minutes.in 1 inch cubes 4 carrots.6 servings. and stir in the thyme and curry. Stir frequently. fat and stock in a saucepan. chopped onion 1 litre chicken stock salt and pepper to taste. Makes 5. Add the cooked chicken and stock gradually while stirring. CREAMY FISH SOUP 1 medium scale fish. Serves 6-8. salt. Cook and stir the mixture until thick and well blended. pinch thyme and curry Method 1. salt . Serve hot with buttered yeast rolls or bread slices. Gradually add beef stock.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. pepper . 2. 3. 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. Stir in the fried onion slices. garlic and any other seasoning. 4. pepper. 1 tbsp flour.4 3. Add the potatoes. Stir in onion and the flour. pepper soy sauce and seasoning cube. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Stir gently and cook for another 3 minutes. Add the beef cubes. carrots and bay leaf. Method 1. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. 3. Stir together milk and flour. 3. chopped 2 lives beef stock 2 fresh tomatoes. Add the fish and the remaining ingredients. Add the salt. Garnish with chopped parsley or cucumber dices. 2. Cook for 10 minutes and serve hot with toasted bread as appetizer. Separate the deboned fish into chunks of about 1 inch sizes. Stir in the cooked peas 4. cooked and deboned 750 fish stock 1 large onion. tomato juice. Simmer for 5 minutes and serve hot with toasted bread triangles.in 1 inch cubes 1 bay leaf. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Put flour and margarine in a saucepan and mix together. 2. Cook over medium heat. 4.6 servings. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. 4. Make . Melt the margarine or heat vegetable oil. 2 tables. 5.

Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. celery. Slice cucumber thinly. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . chicken or over plain boiled rice. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. 6. red wine. Chill before serving. 3. green onion and garlic. 4. Combine all ingredients in a saucepan. Wash and cut the ripe firm tomatoes in to 4 segments in each. stirring occasionally. pepper. Add milk and seasonings. vinegar and salt 3. stirring well. stirring constantly until thickened.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. mixing well. Simmer. 2. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Reduce heat and allow to simmer for about 15 minutes until thickened. 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. 3. Mix together the olive oil. bringing up to a boil and stirring constantly for 3 minutes until thickened. 2. Add the thyme. 2. Cook gently to soften. Add the prawns and cook for about 2 minutes. 5. Melt the margarine and add the onion. Pour in the stock gradually. 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. Simmer for 2 minutes. Remove bay leaf. 2. Stir in the flour and cook over gently heat for 2-3 minutes. Serve with braised beef. Melt margarine and blend in flour. bay leaf and any other remaining ingredients. 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. Serve as sauce for shrimps and fish fingers or fish balls.

Add the puree tomato sauce and salt. Melt fat.6 Method 1. 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. Add the fish mixture. 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. Add milk and bring to boil. Mix flour and half of the fat in a saucepan. Add the mustard. . 3. Cover pan and cook for 6 minutes till potatoes are cooked.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. Add seasonings until smooth. 1-Teat the vegetable oil in a saucepan and pour in the water. Remove from heat and cool. Clean vegetables. Mix flour and melted margarine. 4. Serve over vegetable salads. 3 Stir in beaten eggs. crab). 6. 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. chilli pepper and seasonings. 4. thyme and curry. Serve on fried fish or roasted chicken. 4. mushrooms. Additional water can be added if needed. onion and stock. Add the leeks. Simmer for 5 minute 5. dice onion. stirring constantly until smooth. 2. cover again and cook for about 2 minutes. 3. 2. Gradually add egg mixture to flour mixture over low heat while stirring. Simmer for 10 minutes and serve hot over boiled rice. Gradually and the rest of melted fat. add potatoes. pepper and diced tomatoes. celery. 2. 5. stirring constantly. Cook for 20 minutes. Stir well. potatoes and chili pepper. Chop the celery and slice the white part of leeks. 2. Stir in the vinegar and cook for about 2 minutes. Place in a bowl and add onion. yam or potatoes. 3. Clean and cut fish into bit size. white pepper and salt. Beat eggs and milk. oysters. clams.

plantain. 7. Serve hot over plain boiled spaghetti. They may be light or thickened. Various types of local spices and condiments re usually added to soups to enhance flavour. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. green pepper and chopped fresh tomatoes. Add diced onion. 9. 6. Thicken the soup with the flour mixture and cook till onion. vitamins and minerals. spinach. Put minced beef. groundnuts. stews and sauces are similar to continental types. to thicken and to stabilize the soup products. 5. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture.7 4. groundnut-oil. remove the bones or debone the chicken Cuts. waterleaf. rice or macaroni. Stir in the tomato paste. 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. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. garlic and ginger in a saucepan. Make a batter with some of the broth. Stir in the corn and eggs. cornstarch and cassava starch pastes. Also. Palm-oil. Although they do not make complete meals. discard the bones and return to the stock. They are usually used a accompaniments or toppings to carbohydrate food forms. Serve 6-8. corn and celery are cooked. 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. the . onion. Mix together flour and vegetable oil and set aside. Serve hot with crackers as an appetizer. 5. 7. Vegetables like bitter leaf. apon (agbono). Most of the soups and sauces don’t need garnishing because of their colourful natures. Simmer for 5 minutes. 4. Remove from heat and stir in milk before serving as appetizer. cotton as well as yam. celery and spices. they are highly valued aspects of meals. 3. turning the soup gently. and pumpkin leaves are generously used in either fresh or dry forms. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. seasoning cube and add pepper to taste. 2. The list includes assorted edible seeds such as melon. 3. 6. Thin soups such as pepper soups can be served alone as appetizers. Simmer for 3 minutes to improve taste. NIGERIAN SOUP AND SAUCES Nigeria soups. salt and flour. Apply heat and cook until beef is cooked (about 10 minutes). Season with salt. Cut the fleshly parts into small slices. 2. various optional ingredients are use a to thicken the soup. cocoyam. 4. When cooked. 8.

add to the boiling mixture and cover pot. Mix well. The soup becomes thicker. Cover and leaves to boil for 5 minutes. Season with salt to taste. 2. 8. seasoning cube. 7. 4. Now place the melon seeds in a dry frying pan. washed and lemon grass leaves and lime leaf. 6. Some of the soups and sauces are available in convenience forms. pepper and locust bean. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. 4. 5. Add the beef stock. 2. Wash and cut the meat into bit-sized chunks. Remove from heat and serve hot with pounded yam balls. 3. 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. melon and apon soup preparations. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Dissolve this mixture with a little liquid from meat stock and stir into the soup. 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. 6. palm oil and cooked beef. They are available on supermarket shelves. Combine the remaining water. Serve hot in soup bowls as appetizer. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. fish and vegetables used.8 abundance of meats. Prepare stockfish and smoked fish and boil till tender. BITTER LEAF SOUP 450g lean beef. Continue to cook. Add pepper. salt and potash. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Examples are ready to use pepper soup. Simmer for about 5 minutes. 5. Lemon grass. Stir well and allow the soup to simmer for about 10 minutes more. Now add the crayfish. Pound the thickener (cocoyam/yam) into 2 balls. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 3. The recipes presented are simple enough for anyone to prepare. Place over heat and toast the melon seeds until they are lightly browned. Grind melon seeds and spices to a smooth paste. Note: Goat meat offals or cut-up hen can be used in place of beef offals.

7. pepper and salt to the soup and simmer gently until cooked. 2. Fry for two minutes and pour okro mixture into the boiling meat. 4. yam or plain boiled beans. Boiled chicken in place of beef. Add all the ground ingredients except the melon. 3. 5. Stir well and add the beef broth salt and other seasoning. BEEF AND FISH OKRO SOUP 250 Cooked beef. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Simmer for 10 minutes stirring occasionally. Wash the water leaf very well and chop into small bits. 300m1 vegetable oil Method 1. 2. Stir in the fish and continue cooking. 6.Stir in the tomato and pepper. . Wash and blend the tomatoes. stirring occasionally to prevent burning. Serve with pounded yam or amala balls. 3. 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. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Mix well.Add remaining ingredients except salt and vegetable. Stir-inn beef and fry together for about 5 minutes. Add the sliced onion pieces and fry till lightly brown. Remove from heat and serve over hot boiled rice. 5. Heat palm oil and fry the beef cutlets lightly. Add seasoning. unti1 taste is well blended. 2. pepper and half of the onion. 8.fish mixture. 4. Cook gently under low heat. sprinkle with salt and mix gently but thoroughly. Serves 6. 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. . 4. Cover pot and cook for 2 minutes 7. 8.place vegetable at the top of the soup. pepper and tomato and set aside.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. bee broth or water in a pot and heat at simmering temperature.Combine cooked beef lumps. 6. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes.Clean and remove bones from dry fish and add to the boiling meat and liquid. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. cleaned 2 tbsp ground crayfish Method 1. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. chop onion. 3.Wash and grate okro.In another sauce pan.

2. heat slightly to almost smoking point. 4. 2. grounded pepper and salt and stir briefly. Place palm oil in a sauce pot. stirring once. Add the chicken broth and bring to full boiling. 6. periwinkles cooked beef. season with salt and cook in 200ml water until cooked. Serve hot with pounded Yam. Cut up older chicken into serving sizes. Steam for about 5minutes. Method 1. 3. dissolve the ground melon and pepper. 6. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. eliminate the use of fresh tomato. 2. Add beef broth (100ml) and cover to simmer. 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.Prepare the dry fish.Remove from heat and serve with hot Amala. 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. 3. 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. . pounded yam or cassava meal. 4. Fry the chopped onion. Season with salt. washed prawns.10 Note: To improve the drawing consistency. In another 200m1 of water in a separate pot. prawns and cooked beef and place in a sauce pot with the beef stock. cleaned fish and fermented melon and the seasoning cube. Wash and chop the vegetables and onion set aside. 5.Add the palm oil and apply heat to cook for 5 minutes. wash place in a pot. without overcooking.Stir in the grated okro and keep the soup boiling uncovered. 7. Fufu orAmala balls. 3. Add the cooked chicken. ground pepper and tomato mixture stirring well to prevent burning.Add the seasoning cube. 5. 4.Wash okro fruits thoroughly and grate coarsely. Semovita. Stir in the chopped vegetables and cook for about 2-3 minutes.Wash the leafy vegetables thoroughly and slice/chop finely . Blend the pepper and tomatoes. Set aside. Add the shrimps. Crush in the seasoning cube. cleaned and boneless dry fish. Remove from heat without over cooling vegetables. shrimps or periwinkle (optional) Method 1.

stir occasionally. Pour palm oil into sauce pot and heat till it begins to smoke. Remove cooked yam pieces and reserve t liquid. Mix well and cover and bring to boil. Serve warm as soup with pounded ripe plantain and starch or garri balls. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Blend the tomatoes and peppers. Mix well with pestle till oil is mixed in the sauce. 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. 5. squeeze the fish gently to soften them. Wash and chop the cucumber and set aside. Serve over the boiled yam or unripe plantain. Debone and clean the fish. Chop the cook shrimps and combine all the ingredients. allowing it to bubble for 10 minutes. mixing well. Spread between two slices of bread and cut into triangles of each sandwich. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 3. 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. 8. Add okro if desired and simmer for 5 minutes till soup is slightly thickened.Roast the dry fish lightly and put them hot into the sauce to absorb it. l. addthepumpkn1eagtth and boil again for 5 minutes 9. Serves . Stir occasionally to prevent burning. 3. except bread in a bowl. 2. Do the top of the sauce with palm oil. 5. Pound till smooth. . 7.Put pepper and crayfish into a wooden mortar. The thin soup without okro is good for dieters and adequate for convalescents.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Add salt to taste. Stir in the tomato mixture and steam till almost the dehydrate. 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. 3. beef and bitter leaf. Dry fish and may be used instead of chicken.Boil the yam in enough water to cover the yam pieces. Stir occasionally. 7. 4. 6. 6. Sprinkle salt over the soup and add pinch potash. mix well and cook for 5 minutes with pot covered. Mix well and bring soup to boil again cooking for 10 minutes. Add the dissolved melon.Add potash and palm oil. 4. Season with salt to taste. Tin palm oil Method 1. 6. if desired. 4. tin melon seed ground small washed bitter leaf 1 small marg. Garnish with tomato wedges and serve as appetizers. 2. Spinach greens may be used in place of okro. 2. Add the onion and fry till lightly brown. stirring constantly. Stir in the remaining water/beef broth.11 5. 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. dry fish. Serve warm as soup with pounded yam baits. corn meal balls or garri balls.Using the pestle.

VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Add the chopped onion. Wash and rewash vegetables properly before using. eggs or fish. Cook for 1 minute and stir in the leafy vegetables. Wash and slice the leafy vegetable. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. b)Cut the items in bite sizes or as indicated in the recipe . prawns and the flaked fish. Wash onion.Avoid mushy products . side. They may serve as main. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. or desserts dishes. Also choose fruit and vegetable that are firm. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. yam. texture and colour and nutrient. 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. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. or blemishes. garnishes and dressings or creams which act as seasonings. 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. Set aside.SALADS Vegetables and fruits are important to meals. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. Serve hot as an accompaniment to plain boiled rice. Use tools to wash and arrange the items and keep salad well garnished. follow these guidelines. . The colour is also affected by excessive heat. They are good sources of vitamins and minerals as well as rouphages. stems and the like must be removed to make eating easy. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. All salads have the main ingredients. peppers. a)Ensure that the salads ingredients are fresh. In preparing the fruits. clean and crisp. 2. f)Add salad cream to vegetable salad just before serving. tomatoes and peppers very well and chop them. tender or crisp. Top with fried or poached egg. 4. Vegetables and fruits are prominent components of salads. Salads may be served as a separate course. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. They are often used as light and refreshing appetizers or desserts. uniform in colour. Place a frying pan over heat and melt the margarine. Almost in all cases Salads are served with some kind of dressing or cream. The following is a brief note on salads. Method 1. as an appetizer or an accompaniment to main dish. tomatoes. flavours and optimum palatability. Syrup can be added to fruit salads. 5. inedible skins. g)Ensure that the prepare salads are adequately chilled or refrigerated before served.12 CHAPTER TWO VEGETABLES. well. When buying vegetables. When you cook these items. In preparing salads. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. It is cooled and poured over the prepared fruits. ensure that you use little amount of water and that you don’t over cook them. c)Ensure that there is variety in colour texture and taste of items or ingredients. 3. FRUITS AND. and rouphages. Blanching and steaming of vegetables can help to retain flavour colour and food value. potatoes or plantain. fresh.shaped and without cuts. all seeds.

3. 3. noodles etc) with grilled or fried chicken/beef. Hear the oil in a frying pan and combine all the ingredients in the oil. Wash and peel potatoes. carrots and peas. 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.inch cubes and place in ice water to prevent disco10uration. 2. kitchen wonder can be used to cut potatoes. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Soak the potatoes in ice water for about 30 minutes or 1 hour. Deseed the green pepper and cut into 1-inchsquares. dry thoroughly. 5. Alternate chunks of meat and vegetable on skewers. Place beside the meat dish. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 4. 4. 2. Stir. 4-6 GARDEN EGG SAUCE . if desired and top with ketch-up.Cut carrots into I-inch segments. 4. Cut them into medium size strips or slices. Sprinkle salt on the potato strips and fry in deep fat fryer. Toss well while cooking over medium heat. Add the salt. Alternatively.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Parboil the green beans. 2.13 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. (If fresh) and set aside. When slightly brown. 6. . Steam the shredded cabbage for 2 minutes. Remove. Wash onions and cut each into 4 parts. toss and mix completely. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 3. 2. Drain thoroughly.Place in a grilling dish and cook over medium heat for about 30 minutes. remove from oil and drain. Wash and slice cabbage.Add the seasonings and toss very well. Place in a fry pan. Serve as appetizer or snack. Wash in salted water and leave to drain. sprinkle some pepper on them. 5. . Serve as side dish with rice or potatoes. Method 1.Peel and cut potatoes into 1.Cut the beef into chunks of I-inch cubes. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. onion. dot with margarine and stir fry for about 3 minutes.

Wash and cut tomatoes into segments. oil. 4. and the scent peppers. Remove from heat and serve with fried or boiled yam. Method 1. 2. sliced. onion. Add flaked fish if desired. 3. Set aside. Combine sugar. melt the margarine and add the vegetables. Add the celery and mayonnaise. Method 1. Place the salad on a flat dish lined with sliced lettuce leaves. 3. 2. 3. 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. pepper and prawns. 3. Now slice the tomatoes. Add the sliced garden egg and season with salt. Wash. Clean and parboil the fresh prawns shrimps if available. 2. boiled or fried yam or plantain. EGGNOG SALAD 1 egg 1 cup flaked coconut . Wash and slice the lettuce or cabbage leaves. 4. Sprinkle them with lemon juice. Cook for 5minutes longer for taste to blend. Wash and slice green leafy vegetables. salt and vinegar. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. potatoes or plantain. pepper and onions. 2. Chop the shrimps in to pieces. Cover and cook for 3 minutes till fat is absorbed. Season with the salt and pepper and mix lightly. Place the tomatoes on t h e lettuce leaves in between the avocados. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Heat the oil in a frying pan and proceed to frying the onions. Season with a little salt. lemon. 5. cut each avocados into six segments and peel the skin. Sprinkle the vegetables with lemon juice mixture and chill before serving. onions. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Server 4. Cut into thin slices an set aside. tomatoes and9epper to half-cooked. Stir gently and heat through for 1 minute longer. 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. juice. Wash and peel garden eggs. In a frying pan.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.

Set aside.shredded 1 tspsa1t 600g shredded. chopped leaves and set aside. 5. In a medium pan. Chill in freezer until firm. With boiled unripe plantain (5-6 fingers) may be used in place of yam. 2. Wash and chop leaf vegetables. 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. Stir well again. spices. Blanch. Combine the rest of ingredients and pour into small cups and chill. remove the lemon grass bunch and any other edible spices/herbs. tangerines. Bring water to boil and add salt. Serve as dessert. Tie the lemon grass to make a bunch. Serve hot in plain form or topped with palm oil drops. 3. RED AND GREEN COLESLAW 4 carrots. Do not over cook. orange. Method 1. Makes 6 servings. pepper and salt. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . 50g shopped green pepper Method 1. wash and place the yam pieces in a saucepan. green pepper and onion. Add the prepared herbs. Leave to boil for another 10 minutes 4. watermelon. 3. heat the vegetable oil and fry fry onion and pepper slices. carrots. 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. combine cabbages. 2. egg and sugar) ingredients. 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. 2. 3. When half-cooked. Mix the eggnog (milk. 2. Soften g e 1 a tin in the orange juice and melt over hot water. Makes 6-7 servings. Stir well and cover. crayfish.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Combine the remaining ingredients mixing well. Chill before serving. 4. pawpaw) ¼ tsp nutmeg. Add the blanched green leaves and toss as you fry. In a large bowl. Put enough water to cover the yam and put to boiling. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. scent leaves. Serve as a side ‘dish with jollof rice or top over stew. Pour over vegetables and mix well. Peel Yam. 3.

3. Remove the large outer green leaves. vegetables wash in salted water or vinegar solution. The mi serves as a dip for the vegetable. with lettuce leaves as under liners. pepper and cooked cauliflower. Stir in the carrot slices. 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 . 2. 2. Season with salt if necessary. 4. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Drain off the water and cool. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Wash cauliflowers well and place in salt water. Cook for about 5-6 minutes and drain off the water. 7. 6.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Drain the green peas and baked beans and 5. Prepare the vegetables (the first five ingredients). Stir-fry for3 minutes and serve hot. chopped Salt to taste Method 1. Set aside to drain. Garnish the top with egg slices. arrange the vegetables on a flat dish in diagonal or circular arrangement. peas and baked beans. Peel and dice carrot and cook in boiled water for 5minutes. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. 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. Peel and slice cucumber thinly. Makes 8 servings. 3. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Trim off the hard stem and cut cauliflower well small chunks. sliced 4 tbsp margarine 2 carrots. 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. leaving the pale green leaves. 3. Chill well in the refrigerator and serve with salad cream. Wash and slice cabbage and lettuce thinly. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Alternatively. Melt the margarine in the small frying pan and add the onion. 2. Arrange the prepared vegetables around the bowl. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. 4.

Chill and top with mayonnaise before serving. 2. Remove the hard brown back of the coconut and shred or grate as well. Prepare cabbage and shred finely. Sanitize vegetable very well to destroy harmful micro organisms. salt. 3. Slice the lettuce or cabbage leaves and set aside. sugar and mustard in a bowl and whisk well. 3. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. pepper. 4. Make 8 servings. 2. Add the boiling water and milk after whisking well. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Crush the peanuts and combine all the ingredients. Chill and serve with salad cream or mayonnaise. 2. Set aside. Pour oil gradually. take another egg yolk with ½ tsp water and add to mixture and whisk well. Slice the remaining cucumber and to serve.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. whisking continuously. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. slit and remove the seeds. 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. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. 3. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Top with mayonnaise. Mix all ingredients together. Put in salad bowl and garnish with wedges of tomatoes. cashew nuts and apple with skin 4. POTATO SALAD 4 large potatoes. Place yolks. 4. vinegar. Continue whisking till mixture is thick. 2. Reserve one for slicing. Wash and chop celery or spring onion. add a little milk or vinegar to thicken. Garnish with cucumber slices. Toss gently and set aside.17 Method 1. Chop onion. 6. If mixture is too thick. Now shred the cucumbers. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Wash cucumbers. 5.

4. 3. 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. 2. 4. Gently toss the ingredients together. Garnish with few shredded carrots or sweet red pepper. 1. 2. Prepare the other fruits by slicing bananas and chopping others. combine all ingredients. green pepper. Line a flat dish with the lettuce leaves. 4. celery and sweet corn. excepts salad cream. Combine all the fruits in a bowl and set aside. Allow syrup to cool. Refrigerate before serving into cocktail glasses. green pepper and white pepper in bowl. 5. Add the salt and mayonnaise or cream. 3. making sure that the eggs dc not scatter much. 5.18 Method 1. Now fry the onion in small fat or oil until golden brown and add to the salad. Serve chilled. . The leafy end serves as cover for the larger part of the pineapple. Prepare the other vegetables and combine the diced eggs shrimps. Chop the shrimps and dice only 2 cooked eggs. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Cut across the pineapple to the leafy end smaller than the other part. 3. Serves a starter on appetizer or a snack with crackers/toasted bread. In a large. 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. 2. Cook the sugar in the pineapple juice or water until it dissolves. 5. Add the cream or mayonnaise and toss lightly. 3. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 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. 6. Add the syrup to fruits and mix up gently. Toss them lightly together and season with salt and white pepper. 6. chopped celery.

Wash cabbage very well. peeled and chopped. 2. Now shred the green pepper. Reserve mayonnaise to time of serving. 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. currants. 3. Combine oranges. Mix up thoroughly. Serves 8-10. Add the mayonnaise and serve. 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. watermelon and pineapple in a mixing bowl. coconut. Also’ clean the carrots and onion. Add orange juice and honey. 2. Season with salt. Place water and sugar in a sauce pot and heat till sugar is dissolved. 4. Leave it to cool and pour over a bowl of fruit salad. 2. Decorate with lime slices. all spice and nutmeg over the fruit mixture and toss well. Using the kitchen wonder. Sprinkle vanilla. Combine all the ingredients. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. cover bowl and chill in the refrigerator. 8. . 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. Makes 8-10 servings. 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 1.19 7. lemon Juice. Wash and cut the green pepper to remove core and seeds. pile high the shell. After 301 minutes. using the fruits that have been washed. 3. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. cover with the leafy end and chill. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. 6. 5. drain the cabbage and other vegetables thoroughly. sugar and pepper. Filltl4e pineapple shell with the mixed fruits. Boil for another 5 minutes till syrup thickens.

Sieve all the dry ingredients as well. crayfish and onion. 3. Place yams in a saucepot and fill with enough water to cover the yams. wash and cut yam into 2 inch squares. pour the palm oil over all the yam surface. Add the vinegar gradually too. stirring gently to distribute the ingredients well. Stir well. cover pot and boil for 5 minutes. Sort and wash the maize. Add the palm oil and the other ingredients. Serve as appetizer for breakfast or dessert. Wash and parboil beans till half cooked. Keep chilled. 2. Bake over medium heat in the oven for 30 minutes. 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. and blend in the vegetable oil. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Now clean fish chop onion and leafy vegetables and set aside. 2. Serves 4-6. Sprinkle a little salt over the yams. Cook for about 25 minutes or till yam cuts are cooked. Serve warm as a main dish.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Add potash if desired. Serves 4. Combine all the sieved ingredients in a bowl and add milk gradually. Makes 4 servings. Stir very well to mix up the ingredients. 6. Peel. 4 tbsp evaporated milk ½ tsp salt 2. With a little water left in the cooked beans-maize. 4. . Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. Mix well and serve as topping or sauce for vegetable salads. When yam is almost cooked. Add the leafy vegetable and stir well. Simmer for 5 minute e s more. 4. 3. 5. Grape fruit can be used in place of orange. dry mustard 4. 4. tin beans (uncooked) 2 marg. 3. Add maize to the beans and cook both until soft. SALAD CREAM (MAYONNAISE) 1. sprinkle the ground dry pepper and add the fish. Whisk very well. Tin shelled fresh maize 3. 4. mixing well. 2. 3. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 1 ½ tsp sugar ½ tsp white pepper Method 1. Taste for salt and pepper. 2 yolks from hard boiled eggs. Mix well and place in a greased baking dish. cover the pot and bring to boil.20 2. 7. Press the egg yolks through a sieve to smooth. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. BEANS AND MAIZE POTTAGE 1 ½ marg.

salt and chopped onion. Beat till mixture is light and fluffy. 2. peel and cut potatoes into about 8 slice.Put in a bowl and beat or stir vigorously. 4. 6. 4. 1. Makes 5-6 servings. Taste for salt and season . 2. Oil for deep frying 4 fresh pepper 2 table sp. Sort and dehaul the beans. 5. 300ml warm water.Sort and dehaul beans and grind together with fresh peppers and onion. each of half inch thickness. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. 5. pepper and salt to bean paste and beat well. Fry in the hot oil until golden brown on both sides. cream or beat the beam paste vigorously enough to incorporate air into it. Drain the sweet potato slices thoroughly. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. 6. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 3. adding the oil gradually. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Use medium dessert spoon to drop the mixture in balls into the oil. Serve hot with pap as breakfast dish. Prepare the bean paste as for Akara balls. 2. 3. Makes 15-20 small balls. Add the pepper. 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. Serve hot as snacks. Fry until golden brown on all sides turning frequently. Continue the beating of paste to retain air till all the frying is completed. Adding the water gradually. Stir in the warm water gradually and the flaked fish. Stir well with the wooden spoon and heat the oil in a deep frying pan. Add little water. Heat the oil for frying.Blend in the crayfish and salt. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Wash. grind into a very smooth thick paste and put in a clean bowl. oil for deep frying 1 ½ tomato tin water salt to taste. Test oil for moderate frying temperature using drop of water.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. Put in a bowl of cool water. Method 1. Method 1.

boiled unripe plantain or fried ripe plantain. Stir to thicken.22 well. Boil for about 40 minutes or until soft cooked. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. 3. salt Vegetable oil for frying Method 1. 4. Make 5 servings. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Corned beef may be used in place of sliced eggs. Using a knife or a portable slicer. 2. Serve as side dish for stewed beans or rice dishes. Serve as snack.Steam 35minutes. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. wash and begin cooking in the plain water. yam. Slices may be lengthwise or crosswise. Heat the vegetable oil and fry till crisp. cut plantain about 1/8 inch thickness. 5. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Wash and peel plantains. 6. Note: Tomato paste may be added to improve colour. Fold and leaves properly before arranging in the pot. 4. Stir well and season with salt to taste. Add Potash to soften the water and facilitate the cooking. Serve with tomato sauce (stew) and plain boiled rice. 2. 4. plantain or fried potatoes and plantain. Slice them diagonally in ¼ inch thickens to a bowl. Scoop into colander for oil to drain off. Cover and cook to bind the ingredients.Place the pot and pour in boiled water through side of the pot to the level of the packings. 4. 2. Add sliced onion and crayfish. Salt palm oil/vegetable oil for frying Method 1. Make 12-14 cups or wrappings. serve warm with pap for breakfast as side dish with jollof rice. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Cook for 20 minutes and stir in the oil and ground pepper. Add salt to taste. Sprinkle salt all over the slices and set aside for 5 minutes 3. y potatoes. Wash and peel the plantains. Serve as side dish to plain boiled rice.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. ground pepper. 3. Sprinkle salt all over and toss well. Leave to simmer till beans is well cooked but not broken. DRY CORN AND BEAN STEW . Sort beans.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. Remove and drain.

brains. vitamin A and I. marrows etc. The age of animal. CHAPTER THREE MEAT. palatable and digestible. heart. 3. Fish can be prepared by any of the above mentioned methods and should not be overcooked. stirring frequently. poultry and eggs are complete proteins. pepper and curry. 4. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Add fish if available and cook for another 3 minutes. crabs etc. frying and braising are three general. Serve 8-10. sodium and magnesium. Roasting. Cooked beef chunks can be used instead of gizzard. methods of cooking meats.cooked. add the palm oil. Cook until the both oil and the liquid are well blended. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. All meats should be well-cooked to make them tender. Sort and clean beans. 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. Excessive heat can easily make fish t i and dry. Fish is also complete protein and is available in two major forms: fin fish and shell fish. tripe (shaki). clam. intestines. They are good sources of such vitamins as the B complex group. kidneys. to destroy bacteria and to improve its appearance. Examples are liver. When cooked. salt and crayfish. Serve and garnish with sliced green pepper and fried fresh prawns. tongue. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. 2. inc1udiig fish. Season with salt. Meats. The shell fish include shrimps. phosphorus. pepper. Parboil them for about 10 minutes. Other methods include broiling or grilling and stewing. Leave to cook until soft. tail. Add the beans to the boiling corm. 5. They also supply iron. Clean and put the dry corn in salted boiling water and cook till half. 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). Frequently turn and brush with fat. Beef is the most important meat used and the muscle fibres are the most desirable parts. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . potassium. Whole chicken and turkey should be stuffed before cooking.

Return to heat and bring to boil. 4. Drain and serve with ketchup as appetizer. Cook until golden brand on all sides.24 1 40m1 milk 1 chilli pepper. Combine part of the breadcrumbs with the minced chicken and set aside. Stir in the flour and add the milk. melted margarine and seasoning cube in a small bowl and set aside. 5. 6. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Wash and allow cut-up chicken to drain off water. Steam under low heat for 1 ‘/2 hours till browned. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. heat vegetable oil. Cook under low heat for about I V2 hours till cooked and lightly brown. Cover and cook for about 6-10 minutes. 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. chopped 1 spring onion. In a saucepan. Stir in the drained peas and serve hot garnished with parsley leaves. In another saucepan. Remove from heat an allow to cool completely. Serve hot with braised rice. place macaroni and cook as directed on package drain off. With hands well flowered shape the cooled mixture into balls. Season with salt to taste. Add the chilli pepper. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Note: The same method for braised beef can be used but add sliced (3) red pepper. 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. Melt the margarine in a flying pan and remove from heat. 2. 3. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Prepare braised beefy chicken and set aside. onion slices celery and seasonings for2 minutes. onion and parsley. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 34 onion and 1 fresh tomato to the cut-up beef. Season the chicken well and place in a sauce pot with 1 cup of water. Remove from heat when macaroni is tender. Method 1. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . stirring constantly.

Brush oil on kebab. 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. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. green pepper. Combine onions. Wash well and season with curry and salt. Add salt. Remove shell from shrimps. Shape into balls that look like the size of large walnuts. sausage or ground beef and margarine in a saucepan. leaving the tail in place. 2. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. 4. 5. Place them in greased roasting or grilling pan. Serve 8. onions and tomatoes on short skewers. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. 3. and devein. Combine the shrimps and all other ingredients in a large bowl. Devin (remove the vein that contain sand) and wash well. Bake or grill toothpicks into meat balls.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. Cook for 5-6 minutes. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. pepper and chopped garlic and cook for another 2 minutes longer. Toss gently and alternatively arrange shrimp. grill over medium flame for 45minutes it can also be fried in deep fat. 6. 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. removing the shells but leaving the details in place. Serve as appetizer or snacks for cock tail party. 2. Makes 8-10 serving. Grill over medium heat for 15-20 minutes or fry in hot deep fat. When cooked brush with curry sauce and serve hot as appetizer or finger foods.

Flatten to give the butterfly shape. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . 6. Makes 20 balls. 3. 2. Drop spoonfuls into baking dish or fry in hot fat until crisp. Dip each shrimp into the pre-heated oil and cook until golden brown. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. 5. corm starch. Insert toothpicks into balls and serve as cocktail dish. puffed and lightly browned. 3. Beat the eggs ma large bowl and add the fish one at a time turning well. add the flour coated pieces of fish and fry until dry. Put immediately into hot fat. 2. beaten egg yolk and flaked fish. Serve with sauce as an appetizer. 4. 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. well beaten Method 1. Flake the cooked fish very well. Split shrimps down the back to about /2 inch to the tail. Combine all ingredients except egg. Beat egg whites until foamy and stiff and fold in the fish mixtures. Clean shrimps. Add the seasonings and flour and beat well until mixture is creamy 4. 3. Mix flour and seasonings in a large plastic bag. Separate the egg whites and yolks. removing all bones. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Make a batter with the flour. 5. add the remaining water. 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. Fry until golden brown. except the tail. remove shell and devein.. Beat the egg and gradually mix up with flour. Now dip each prepared shrimp into the batter and coat the shrimp generously. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg.26 Method 1. ½ tsp baking powder 1-2 tbsp water 1 egg. Serve hot with ketchup or yellow sauce. 2. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Toss onions. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot.

GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Deseed the tomatoes and dice them. Serve with rice dishes. Wash again and set aside to drain off water (parboil if broiler is not used). Coat the chicken pieces with the flour mixture. 6. Remove immediately from hea and set aside. Now cut the flesh into small strips or chunks. Cook and debone. Mix margarine. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Place some fried chicken pieces in a greased baking pan or dish. 6. Rub the margarine mixture over chicken parts. Serve as snack. 4. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. then roll the chicken pieces in the bread crumbs mixture. stirring frequently. Drain off oil from the pan and stir-fry the onion. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. green paper. Alternatively. sliced 70 grams currants 1 tsp curry 1 large onion.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 4. 2. salt cabbage and the seasonings. Cut chicken into pieces. Grill over medium heat for ½ hours. 4. Mix ¼ tsp salt. pepper and flour together. salt. 2. Grease a baking dish/pan. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Bake for 50-55 minutes. basting with the curry and margarine mixture. 3. Wash and cut up chicken in to serving pieces or portions. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. coat the dry chicken pieces first in m e It e d margarine. chicken cut ups tan be seasoned and parboiled before grilling. Serve 4-6. 2. aside. 3. maggi and curry in a bowl. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Add garlic and ginger. Turning chicken frequently. Clean the chicken very well and allow to drain. Remove from heat and set 1. chopped 2 whole tomatoes 25ograms cabbage. 3. Melt the margarine. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. diced tomatoes. 5.

Season the chicken and dip in batter. tie the wings against the back. and mix thoroughly and stir fry for 2 minutes. Wash chicken and allow the chicken to drain off water. 3. Prepare raw chicken by cutting into serving sizes or pieces. 5. Toss with fat from chicken and the remaining ground spices. Remove from top cooker and arrange chicken in a greased baking tray. 1 tsp all spice (optional) l tsp curry Method 1. 7. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Wash. Secure cavity tightly with toothpick or tie legs with a string. Mix the remaining ingredients for batter. 2. 2. 7. 2. Put in a greased baking dish and roast in oven for about 1½ to hours. Roast for 1 hour. 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. 4. Put chicken parts in to a pot and some of the prepared spice. Turn and baste the chicken frequently. thyme. 6. Rub some into the cavity of the chicken. Serve with rice and potato dishes. Combine spices in small mortar and pound. looping the string. parboil chicken for 15 minutes or until half cooked. Combine all the stuffing ingredients. 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. 6. 4. 3. and dry. ginger) Method 1. placing the skin up side down. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Rub the melted margarine mixture and curry over the outer surface of the chicken. Mix the melted margarine. 4. Parboil chicken and leave to cool if necessary. 1 stalk chopped celery Method 1. Wash up chicken thoroughly. Prepare the other ingredients. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . 3. Baste frequently with melted margarine. 5. Cross the legs and tic them together with a string. Garnish with tomato and onion slices arranged at the sides of the dish.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. Fry in deep until golden brown but not completely cooked. Before serving. Stuff the cavity with the stuffing mixture. salt and pepper. remove tooth picks and strings.

29 1 egg. 4. 2. Combine the seasoned flour and fish seasoning. 2. mix up thoroughly and shape into balls looking like large walnuts. 2. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. 5. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 4. 3. white pepper. seasoning cube. mixing well. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. chopped Method 1. Baste fish frequently and turn over to prevent sticking. curry thyme. Coat the egg-washed fillets into the seasoned flour again. chopped 1 stalk celery. Fill the cavity of the fish with stuffing. Cook for about 3minutes on each side and drain before serving. Baste the fish with melted margarine and seasonings. ketchup and mixed vegetable side dish. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Combine all the ingredients in a bowl. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Grill over medium direct heat in oven for 1 ½ hours. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Garnish with tomato wedges and serve with potatoes chips. Remove from heat when brown. Slice fish open and wash fish thoroughly and dry. 3. 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. 1 onion. Serve with rice pilaf. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Dredge the fillet lightly with the seasoned flour. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Remove any small bones from the fillet. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Cut slits on the sides of the fish.

curry and egg white. In a bowl. oil and onion in a sauce pot. Add 2 tbsp water. 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. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Serve over the grilled fish balls on cooked spaghetti. Now allow patties to be properly cooked. carrot. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Baste fish again with remaining melted margarine. 6. chopped 2-1 stales celery. 3. ½ tsp seasoning onion. Lace with toot picks to secure the fish cavity.30 1. cornstarch. 2. 2. Now mix remaining margarine. Debone cooked fish completely and flake very well 2. ½ seasoning cube and pepper. curry. Shape into small patties and fly in preheated vegetable oil. Sprinkle salt and pepper at the top. salt. Add the sugar and season with salt. Cook for 3 minutes. fresh chopped tomatoes and the paste. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Fill the cavity of the fish with the prepared stuffing. Turn down the heat and cover the frying pan and cook for5 minutes. Serve with ketchup as filling for sandwich. Use as stuffing for the cavity of the fish. Add the green pepper. Turn occasionally prevent sticking. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. split through to remove the backbone and intestines plus gills. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. and ½ tsp fish seasoning. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Gradually add the vinegar to flour mixture and stir into the pot of sauce. chopped ½ tsp curry ½ onion. Apply heat and cook briefly. Serve with grilled sausage and toast for breakfast. Mix the flour and water in a bowl and set aside. ginger. Wash very well and leave to dry (drain off water) 2. Garish with the tomato slices or chopped parsley. Place in a frying pan and steam for 2-3 minutes. Method 1. 3. 5. Put the garlic ginger. Clean fish thoroughly. Brown on both sides. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . thyme. combine 1 tbsp melted margarine hard boiled rice. 3. Mix the fish together with onion. 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. chopped pepper and celery. Drain well and serve onto a flat dish. 3. stirring well. 4. Remove from heat after 2 minutes. 4.

Insert tooth picks in each round and arrange them attractively in a patter. Stir well to get the beef and onion mixture to be evenly distributed.End flaked end rice combined the egg chopped onion. pealed and diced 1 small onion. Simmer for 2-3 minutes. parsley. 2. Grill or bake at moderate heart till done (about 15 minutes). 2. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. 3. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Heat. Transfer these into another stock pot and add the remaining ingredients. Add tomato puree.Serve over the fish fingers or balls as appetizer. Cut beef into 1 inch cubes.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Set aside. Turn frequently to prevent bursting or burning. 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. flour. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. 4. 4. grated ginger. When cooked. . wash well and cook in the margarine in heavy sauce pot till brown. 5. Remove the bay leaf and serve over noodles (indomie. Serve as hors d’oeuvres. mixing well.tender.Heat the margarine in another pan and fry grated onion and green pepper lightly. Bring to boil. and salt. spaghetti). the fish stock and pepper. sliced. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Dot with Ketchup if desired. Add blended fish mixture. Set aside. 3. 4. cut each sausages into four or five rounds each.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. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Serves 10-15. Add the onions and garlic and brown them 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. Melt the margarine in a medium saucepan and add the onion and carrots. 6. basting frequently. Flake excess flour off. Now add the fried beef. Grill each side till golden brown.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. 3. TOMATO AND PEPPER FRIED CHICKEN 1. 2.Prepare the onions. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Set aside. Garnish with onion rings and tomato wedges. Add the seasonings. Push to one side of the pan. 5. 3. thinly sliced 5 tbsp margarine 1 fresh scent pepper. 5. Stir in l tsp ketchup and mix well. Set aside. tomatoes. curry pepper and I seasoning cube.32 2. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste.Add the garlic. Cook slowly to soften. Add salt and steam for 10 minutes. stirring constantly to prevent burning. in a bowl. chopped 1 small onion. 4. Toss very well and steam for about 30 minutes or marinate for about 1 hour. cook until thick. Method 1. Using the seasoned flour. Combine all the ingredients. seeded and diced 200g flour for dredging 1 green pepper. Garnish with chopped parsley. 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. salt. 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. Serve over plain boiled rice or noodles. 3. Chop the shrimps into cubes. coat the cooled chicken pieces lightly. diced . Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Coo k until tomatoes are softened. onion tomatoes and the other ingredients. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Set a side.5kg broiler chicken 4 tomatoes. peppers and curry leaf. Top each with ketchup as sauce. Cut chicken into serving sizes and place in a sauce pan. Add the beef stock. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. cooked peas and beans and cook the sauce for 2 minutes. 4. except the lettuce leaves. Add the chicken pieces and fry over moderate heat till brown.Heat the oil in a large frying pan and when hot add the margarine. wash and drain.Mix flour with salt and pepper. Remove from heat and leave to cool. Sprinkle on the flour and cook till the margarine and onion are golden brown. 2. salt and oil. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes.

When meat is completely cooked. chopped shrimps/scrambled egg and mayonnaise in a bowled. curry tomatoes and paste.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. prepared as omelettes and mainly served as breakfast and snack dishes. supper and deserts. Mix well. They are served in a variety of dishes that may be used for lunch.Cover each sandwich and toast in the oven or a sandwich bread toaster. 3. using a wooden spoon.Cut pork into cubes. Serve with cucumber salad in addition. Gently beat eggs.Combine the onion cucumber. Heat the margarine and pour into mixture. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 3.Bring the mixture to boil and add fried port. milk. diced. Heat the oil in a frying pan and brown and pork in two batches. 5. Serve as the protein dish with buttered bread. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. poached. 4. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Stirring in beef stock/water and vinegar and add bay leaf. 2. Serve as a breakfast dish. EGGS Eggs are used. 3. Remove to a plate. 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. pepper and salt together. Method 1.Add more oil if necessary and onion. 4. Season to taste. . covered. 2. Melt margarine in a small frying pan.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. remove the bay leaf and add green pepper. 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. Cook for 1 minute longer. wash and leave to drain.Remove from heat and serve with plain boiled rice and sweet corn. Cook slowly for about 20-30 minutes. scrambled. Remove and place a plate. Garnish with avocado dices tossed over the stew. 2. Chopped onion and green pepper can be added.

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.

3. salt to taste and cook on top of cooker or oven till rice is cooked. .37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. 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. salt. 6. 3. Makes 8 servings. soy sauce. celery. Serve warm with braised beef and suitable sauce. tomatoes and spring onion. 6. wash and cook rice with the chicken broth or water for about 30 minutes. heat the remaining oil and fry the onion. 2. curry and garlic. Chop the spring onion. Oil oil for flying liver Method 1. 2. flake for 20 minutes and serve warm with curry sauce. Season with curry salt and pepper and mix together. Sort and wash rice. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery./veg. peas and fresh curry leaf and pepper) and heat for 2 minutes. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Serves 8-10. sliced. seasoning. Leave it to-drain and dry a little bit. Stir into the cooked rice. Fry the liver chunks lightly and set aside. peas and carrots. Crush the seasoning cubes and add to the rice. Put the rice meal in a baking dish and the fried liver chunks on lop. Wash rice and place in a sauce pot. Pour the water over the rice and season with white pepper. green beans arid carrots lightly 5. put oil or margarine and onion slices and fry lightly (5 minutes). Marg. Slice the onion and cut green pepper in long strips. chilli pepper. Method 1. This may be served immediately with grilled fish and white sauce. Pour into a sauce pan or baking dish. 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. 5. mushrooms and carrots. In a large frying pan. 5. green pepper. Stir in vegetables (leeks. celery. Add the cooked rice. Rice should be firm and non-sticky when cooked. 4. 4. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Sort. 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. Chop tomatoes into large cubes. 2. Add the beef stock. Toss the rice and vegetable well and simmer for 3 minutes. 4. 3. Remove front heat immediately and pour the vegetables over the cooked rice. In a fry pan.

sliced METHOD 1. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Reserve one tomato and one pepper and grind the remaining ones. 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. Stir in sliced tomatoes. 5. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Remove from heat an serve hot garnished with tomato wedges or egg slices. 5. Heat the oil or margarine in a saucepan raid add the washed rice. Toss in the cooked noodles and heat through. remaining spices and the chopped veg and peas 7. Wash rice and let it drain of 2. Leave to drain dry. 3. Bring to boil and add the rice and the seasonings. Set aside. Sort. Cook the noodles in boiling salted water for about 4-5 minutes. 6. Mix well and add margarine when almost cooked. pepper and onion rings. Stir in the tomato paste and cook till sauce is almost dehydrated. wash rice and set aside to drain.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. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 3. ORIENTAL NOODLES 225g noodles (spaghetti. 4. Cover the pot and steam for about 2 minutes. peeled and sliced 4 red chiIli pepper. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. 3. As the rice is getting tender without being soft. Blanch for 2 minutes and drain from the hot water. 4. Serves 8-10. 6.medium heat. Stir well. Steam for 10 minutes. Toss in 1 tbsp of the oil to prevent sticking. 4. curry and salt and cook for 2 minutes. 7. 2. Pour in the beef/broth water. Drain well and rinse under hot water to remove starch. Heat a frying pan and add the vegetable. Serve immediately with grilled beef. curry. . Add the beef stock or brown seasoning cube. Slice the onion and chop the remaining tomato and pepper. stir in any 6. Combine the soy sauce. Toss the vegetables in the pan continuously. Serve with fried fish or beef and steamed leafy vegetable as a side dish. thinly sliced 4 carrots. Boil water and place the vegetable in the salted water. 2. stirfrying for about 5 minutes without browning. 5. Steam for about 20 minutes till liquid is almost absorbed. Cook the rice in the fat ova.

2. salt. celery and cook covered for 5 minutes. add the water. 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. 5. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. stirring constantly. curry. bay leaf. Heat the foil in saucepan and add the margarine. 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. 3. cover and cook in the oven. Add finely chopped herbs (parsley onion. Stirring gently. leeks. 4. When melted. 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. Wash rice in cook water and leave to drain. and green chili pepper. Remove from heat and set aside. margarine and seasonings (ginger.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. chicken stock. Stir in the rice. nutmeg etc). Stir in the green and red pepper. add the washed rice over medium heat. until the rice is getting tender. 6. soy sauce and salt to taste. 5. chicken cube. 7. salt and pinch white pepper. Place vegetable oil in a saucepan and fry the onion. ground fresh tomato and pepper to make a sauce. seasoning cube. When the rice is light brown. till rice is getting tender. Heat to boiling. then reduce heat and simmer for 20 minutes. Stir in water. Wash rice and set aside. Now add the water. curry leaf. fried beef carrots. green spring onion. Cover the pan and cook gently for about 25 minutes without stirring. 5. 4. margarine and onion into the remaining oil over medium heat until rice is lightly brown. 2. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. Serve garnished with green and sweet red pepper. Pour into a baking dish. Stir in the tomato paste and cook for 5 minutes stirring frequently. 3. Cook and stir the beef in the vegetable oil until golden brown. 2. Stir in the rice and heat to boiling. 6. . 3. 4.

Cook over a medium heat. Makes 10 Servings. Wash and grate coconut into fine flakes. Put oil in a pot and place the corn in the pot 2. Heat oil. . Blend in the palm oil. Blend well for mixture to mix well. Wash rice and add to the boiling milk. Stir uniformly into the rice. salt and water in a boil. Cook the palm fruits until they are soft. stirring until the corn starts cracking and bring about the white fluffy part. mold mixture into small balls and drop into hot oil. 2. Continue stirring for the corn to he properly popped and cooked. Meanwhile. 4. 3. Put in a bowl and add all the water. Season with salt and seasoning cube. 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. green pepper and celery. Stir in the peas. Heat the milk and bring to boil. Ground corn into fine crumbs. Wash rice in hot water to remove some starch. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Stir in the chopped fresh pepper. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. sugar. Remove from heat and serve hot. Pound in a mortar and use the water to get juice from the fruits. Remove from oil. chop the fresh pepper and onion and clean the shrimps. Cover pot and cook for about 45 minutes or until rice is soft and moist. Serve hot on a flat dish. Remove from heat. Discard the chaff and pour the coconut milk into a pot. 2. 2. 3. Fry until slightly brown. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Place corn pepper. Roil the shrimps in a little bit of water. 4. 4. 7. seasoning cube and Onion. Simmer for 10 minutes and serve hot.40 6. Add rice to the boiling liquid. Method 1. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Using a fine sieve. 6. 5. 3. 5. wash the rice. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. drain and serve with coconut as snack. 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. 4. sprinkle immediately with sugar or salt and leave to cool. Serves 10. Put into a pot and heat to boiling. filter and squeeze out all the liquid from the grated coconut mixture. broth of the shrimps and arrange the shrimps over the thick top of the rice. 3.

4. 2. 2. Cook over medium heat for 5minutcs. Heat the water to boiling in a pot. Meanwhile. 7. 5. stirring gently. fluffing up to loosen the rice grains. Boil the 6 cups of water. Remove any fat from liver and chop or grate into small bits. Drain and serve with coconut as snacks. Chop the peppers and onion and set aside. Stir in the cooked sweet corn. margarine and chopped parsley. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Wash and clean liver. Serve warm with ewedu. DOUGHNUT AND SANDWICHES . Cover pot and boil until cooked hut grain are separate. 4. added salt and sprinkle the clean rice in the boiling water. Noted: 1 tablespoon sugar may be added to sweeten the fritters. 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. Note: Prepare corn foo-foo. Cook and leave to cool. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 6. 3. celery. Remove rice from heat if tender but not soft. 3. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. melon-vegetable. Heat vegetable oil to faint smoking point. Stir very well to avoid lumping in the foo-foo. Stir in the cooked rice. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. leeks and green pepper 5. 3. 3. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Shell the corn and wash well. rice and yam flour foo-foo as in plantain. seasonings and chopped vegetables. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Cook rice with stock and salt to taste. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. 6. Chapter Five BREAD. Keep stirring for 2 minutes. 5. agbono or mixed vegetable soup. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Serve hot with spicy fried chicken and cucumber salad as a main dish. add the grated liver. clop onions. 4. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. 4.41 2. 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. 2. Season to taste of necessary and heat through for about 3 minutes. Stir very well all over and turn into a dish.

If liquid milk is to be used. The dough can be baked or fried. 4. Proof for another 15 minutes. sugar and fat. Let rise till dough is well risen above the pan edges (double or three time size). With the sponge method. Cover and put in a warm place for hour. roast bread should be soft. 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. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. After 1 hour shape into a round loaf and place in well greased pans. the yeast will be destroyed. A variety of fillings can be used. Gradually add the flour to make a stiff dough. Nutmeg and other flavoring can be added to bread to improve flavor. Fat is used to soften and lubricate the dough. When baked. blend remaining sugar. If the temperature of the water is too high. Bake in pre-heated oven for 40 minutes. When dissolving yeast ensure that lukewarm water is used. Weigh and measure all the ingredients set aside. 2.42 Bread are loaves made of soft doughy that are leavened with yeast. They are made from flour. fat. remove from pan unto wire racks to cool. 5. 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 . Makes 4 loaves. water or other moisture. In a large bowl. Knead the dough. sugar and fat are mixed and allowed to ferment. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. 5. Milk is used in some bread mixture in lace of water to increase the nutritive value. 2. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. yeast. Yeast is the raising agent and it grows best in lukewarm water. salt. fat and dissolved yeast. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Bake until golden brown. Add dissolved yeast to flour and mix the mixture to a soft dough. Soften the yeast in lukewarm water. 3. moist and tender in texture. sugar and salt in warm water. Dry milk is more often used. 7. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. part of the flour. Method 1. eggs and milk than the plain bread. Knead again on floured board until smooth and elastic. Stir or knead every fifteen minutes. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Knead lightly and keep covered for 10-15 minutes. aid fermentation and contribute to the colour. 6. 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. 4. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. yeast. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. milk and flour in a bowl. Shape into loaves and place in well greased pans. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Combine margarine. Reserve 2 tbsp flour for kneading. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Sugar is used to sweeten bread and to aid the process of fermentation. More yeast is often used but they require the same fermentation or proofing process. 3. Cover with a slightly wet towel in a warm place. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. while low temperature retards the fermentation process. Allow to m for 10 minutes. Dissolve yeast.

Mix sugar. Sieve the flour and salt into a bowl and rub in the fat. Shape into balls. Cover and proof it a warm place until double in size. Dissolve the yeast and sugar with the warm milk. fat and whole meal flour in a bowl and set aside. Combine salt. 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. Cover and let rise for about 20 minutes. 4. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. salt. 3. 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. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. 7. Cover and let it rise for about 5 minutes.43 Method 1. 2. Mix and knead thoroughly till smooth and non-sticky to the hands 6.for 15-20 minutes. Mix well without kneading. soften than that of plain bread. Place each in well greased queen’s cake pans. Place in a greased bowl and grease top of dough. Place the bowl of dough in a warm place to rise for about 30 minutes. Process whole wheat grains into flour or purchase whole w heat flour. Method 1. 4. Gradually stir in the yeast mixture into the whole meal and fat mixture. 6. Bake in a moderately pre-heated oven for 30-40 minutes. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . 7. Mix the flour and the rest ingredients. 3. 2. Mix thoroughly with a wooden spoon to obtain a soft dough. punch down. Add flour. 5. 2. 8. Place a warm place to rise till double in size (5045 minutes). nutmeg currants and milk together. 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. Pre-heat oven and bake for 30-40 minutes after reducing the heat. 4. Leave to proof in a warm place for another 20-30 minutes. reserving 4 tbsp. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 6. Makes 15 rolls. Cover and let rise (5minutes) 3. 5. Add the dissolved yeast and I mix in the beaten egg. Grease a medium-sized cake pan and fill the dough into the pan. Dissolve the yeast and sugar in the warm water. 5. 8. Add yeast (now in bubbles ) and beaten eggs to the mixture. Note: Whole wheat bread is usually heavy. Dissolve yeast in lukewarm water.

Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. ensuring that the heat is not too high or too low. 5. Place them on a greased tray and cover with thin polythene. Gather mixture lightly and set aside for 1 0 minutes. salt and nutmeg into a bowl and rub in the margarine. 8. roll ot dough to Y2 inch thickness and cut out round shapes. prepare the dough according to the instructions for preparation. 5. Knead lightly. Mold back each carefully to seal the hole. 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. . 2. Using a round cutter. Turn dough into a flavored board and knead briefly. about 1 tsp in each hole. 3. (See pp). Let dough rise for another 40 minutes or till double in size. Drain off an roll them in sugar if desired. 3. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. . Roll doughnuts in a tray containing sugar. cover and allow to prove until double in size. 2. salt and nutmeg. 4. Ferment yeast in half of the warm water.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. Then place dough in heated deep oil and fry until golden brown. Sift the &y ingredients together and add to egg mixture. Combine milk and flour. Add the dissolved yeast and gradually mix in flour into a smooth dough. 1 . Take the basic doughnut recipe. strawberry etc) vegetable oil for deep frying Method 1.. Leave in a warm place to prove until they are well risen (double in size) 6. Ad vanilla and mix well. Press a floured thumb into each doughnut and add a little jam. 4. 5. 4. 3. Roll out to floured board 1 or inch thickness. to the mixture add to mixture. Add milk and mux. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 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. Heat the vegetable oil in a deep frying pot to a moderate temperature. 6. In a bowl mix margarine and the remaining warm water. 9. Deep fry the doughnuts till golden brown and drain off fat. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Divide the dough into round doughnut shapes without hole al the centre. 3. Add the melted margarine. Roll the cooked doughnut on granulated or icing sugar. Sieve the flour. add sugar and mix thoroughly. Place in a warm place to rise till double in size. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Slightly beat eggs in mixing bowl. Tack each firmly with lightly wet fingers. Add beaten eggs. 7. 2. sugar. 4. Serve as snack or tea dainty. 2. Place them on a well-floured tray. Add one tbsp sugar to facilitate fermentation of the yeast. Dissolve the yeast in half of the warm water.

especially when some items have to be chopped or mixed up. Mix thoroughly into a soft. 7. Drain off fat and roll in granulated sugar or top with favorite icing. Roll out on floured board to inch thickness and cut with doughnut cutter. Fry in hot deep fat until golden brown on both sides. In using fillings. Keep them covered and use as tea sandwich. 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 the dissolved yeast. jams and other spreads. Handle gently. Mix all the siffed dry ingredients together in a small bowl. Drain and mash sardines. 8. 4. sardines. Cut into 4-6 inches of the base of the triangle to form a crescent. 3. 6. it should be attractively arranged. closed or multi-layered. 5. Combine sardine and blend with remaining ingredients to desired consistency. When sandwich is planned for lunch. with or without sauce such as (salad cream. 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. Makes 20 doughnuts. 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. 3. egg and almost the remaining water or as needed to obtain correct consistency of dough. ketchup or mustard cream). Rub in the margarine. salad and various types of food. Knead to elastic-like texture.45 5. They may be filled or spread with a variety of items such as meat. fish. Day old bread is usually preferable. 6. Corned beef or chopped egg can be used as alternative. roll out into ¼ inch thickness. 2. Dissolve yeast in half of the warm water. 4. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. When dough is ready for proofing. jam. 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 . Spread on crackers or toasted bread triangles. boiled or fried egg. SANDWICHES Sandwiches are meals that arc made of regular or special bread. d) A garnish should be added to a sandwich when it is ready to be served. 2. the bread cam be sliced before or cut after filling if necessary. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. Sandwiches may be served hot or cold. Vegetables like lettuce tomato and onion slices may be added. Party or tea sandwiches should be in small triangular sizes. smooth and pliable dough. Avoid making very large sizes. corned beef. Also do not use filling that can soak the bread. Add some currants/fruits if available before folding into crescent shapes. 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. b) The filling can be made from meat.

Remove from heat and slice the rolls into two. 3. Queen cake and ginger bread can be made in this way. sides of pan when baked. 6. The cake must be baked in a well greased pan for easy removal when baked. large cakes must be level at the top. 4. A good quality cake must be light. it is essential recipes and use proper ingredients appropriate method of mixing. the cake will be hard when baked. Combine all ingredients except bread in a bowl. The pan must not be filled more than half for two-thirds with the batter. beaten eggs and milk are beaten together to blend thoroughly. In a separate bowl. 4. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. 2. Beaten eggs. Examples are shortened cake. eggs and raising agent. fruit upside down or carrot cake. type offat and amount of time available. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Toss well. 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. baking powder and salt) are folded into the creamed mixture. cakes.46 Method 1. The mixture is well beaten till light and foamy after which the dry ingredients (flour. sugar and flour in addition to flavorings. but egg yolk and fat are not included.. Small cakes like queen cake . In order to produce good quality cakes. consider the quality and type of cake as indicated by the recipe. spread ½ teaspoon mayonnaise on the meat. Pure sponge cake uses only egg whites. 2. All ingredients must be at room temperature when mixing cakes. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. The eggs are separated and only yolks are beaten into fat mixture. sugar.15 minutes. The quality of cakes is very important. the melted margarine. 2. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. There are four basic method of mixing cakes 1. even in colour and firm.15minutes. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Put in the oven to bake for 10. marble cake and coffee cake. Regular bread slices can also be used. Also. It must not be heavy. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Chapter Six CAKES. 5. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . An examples of this type is chiffon or feather cake. The flour mixture and milk are added to the cream mixture and set aside. In choosing mixing method. The creaming method usually produces better quality. adequate size of pan and baking temperature. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Cooked on both sides. Fill the bread with the grilled meat. the equipment available. Examples are queen cakes. In addition. Split the oblong rolls in half and spread margarine on the sliced surfaces. Conventional sponge method in which the fat and half the sugar being creamed first. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Combine all ingredients except mayonnaise and the bread. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. milk and vanilla are gradually poured into the creamed mixture. Pastry-blend or rubbing in method involves blending of fat and flour together. sticky or crumbly.

lime/lemon rind 150 grams sugar ¼ tsp. Grease cup cake pans and fill the pans. Nutmeg (grated) 3 tsp baking powder 4 egg. Add the lemon juice and the milk gradually as the constituency becomes stiff. 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. Gradually pour beaten eggs into the creamed mixture. Cream well until the mixture is light and fluffy to a dropping consistency. one at a time. 8. Add vanilla and cream well. Now add a half of the milk and a second of the flour.IN. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. baking powder. Sift the flour. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Fold in well 5. Stir in lemon rind and mix well. salt and nutmeg. When the knife comes out clean. Having all ingredients at room temperature. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Cream margarine. 2. 4. 7. 3. 2 tbsp desiccated coconut or currants can be added when mixing. Cream margarine and sugar thoroughly until fluffy: 3. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. salt and nutmeg into a bowl. until well mixed Add baking powder and nutmeg into flour. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. 3. 2. When baked remove from heat and place on cooling racks. beaten well in each addition. Beat egg and stir into the flour ingredients. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. it means the cake is baked.47 should have good shapes and rounded but slightly peaked tops. Make 12 small cakes. 4. . alternating them. sieve two times. QUEEN CAKES (RUBBING . and beat with wooden spoon. Sieve ‘flour with baking powder. 5. 2. Spoon mixtures into well greased queen cake pans or paper cups. Add the washed eggs. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp.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. sugar and vanilla together with electric mixer or wooden spatula. 6. Finally fold in the last portion of the flour mixture and remaining milk. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Note: 1 ½ tsp vanilla. Sprinkle lemon rind over remaining flour.

Using a whisk or mixer. alternating with milk. margarine. grated carrot and toasted coconut. 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. Sift flour. beat well after each addition of egg white.48 4. Stir the mixture into the boiling water. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Cream margarine and sugar thoroughly. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. 3. peeled and mashed 2 large eggs 1 teasp. 7. 3. one at a time. Blend in colours very well without over mixing batters. sugar and vegetable oil. blend eggs. vanilla and currants alternately. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Sift cocoa powder into one portion and the pink colouring in another portion. Bake in pre-heated oven for 40 minutes. 6. Bake in 350°f in a pre-heated oven for 45 minutes. Fold in the sifted dry ingredients alternately with milk. Slowly add vanilla and egg whites. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. The batter is now in three colours (cream. 3. Serve 10. 6. 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. Mix well and share batter into three equal separate portions in 3 bowls 5. 2. 5. Stir in flour mixture. Pour into a well greased square or round pan. 2. salt. Sift flour. Mix the batter thoroughly. 4. 6. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Cream sugar. Add dry ingredients. Using an electric mixer or whisk. Top the brown with the pink as second layer. Spread the brown mixture at the bottom of the pan. custard powder and nutmeg. 4. invert on a cooling rack can iced or served with vanilla sauce. brown and pink) in 3 bowls. 2. Baking powder l tsp baking soda 120m1 diluted milk . Put water in a small pot to boil. baking powder cream of tartar and salt three times. baking powder and all spice together. When baked. Serves 12. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan.

place margarine. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Beat eggs and add to margarine and sugar mixture.) 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. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. 5. Bake at medium heat until cake is cooked (45-50minutes). then stir in the toasted coconut. Mix thoroughly until foamy. 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. Note: Caramels. 3. 4. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Sift together the flour. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. allspice and baking powder. 2. Method 1. To make the topping. Add caramel or browning to sugar mixture. Pour batter into well greased and floured pan. 3. using half of the milk. 5. 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. Melt the margarine and ensure that all the ingredients are held at room temperature. 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. Cream margarine. Place on a wire rack to cool completely when fully baked. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Preheat the oven 4. Gradually fold in the flour mixture and floured mixed fruits. Pour into a greased brunet pan or hollow pan. 6. honey and grated coconut in a sauce pan and cook for about 5 minutes. baking powder and soda. Add the flavorings. This can be used in place of browning. sugar and vanilla until light and fluffy. Spoon topping over the whole top of the cake. 7. lemon rinds and remaining brandy. Fold in the flour mixture into the margarine-sugar mixture. Sieve out fruits and toss in little flour. Remove from heat. nutmeg. 3. and leave to cool slightly. Sift together the flour. 4. Soak fruits in brandy. 2. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine .

3. Shape in to two loaves and place in a greased bread pan. When adequately risen again. 3. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Pour cake batter over the pineapple as a second layer. Beat well until the mixture is well blended. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. little at a time. Makes 2 loaves. 5. 2. 7. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. 6. Remove from pan and insert on cooling rack. 2. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 3. 2tbsp sugar (reserve 2tbsp) and the salt. . stir in the warm milk and boiling waters. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Bake at 350f for 50 minutes or until cake is golden brown. Cover and set aside for 5minutes. Put the oatmeal in a large bowl. Mix again and knead a second time. Mix dough thoroughly until it stops sticking to the hands. 6. 5. Serve with vanilla sauce as a dessert/sweet. Combine margarine. 3. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Stir the dissolved yeast into the oatmeal mixture. bake in pre-heated oven at 4000 f for 10 minutes first. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Dissolve yeast in warm water with l tbsp sugar. The pineapple should be evenly distributed all over the bottom. Fold in the dry ingredients alternately with the milk. Mix the soya bean flour. sugar and vanilla and cream well. Set aside and leave to cool completely before using for cake or caramel custard. Place on a board and knead until firm and glossy. CARAMEL 100g sugar 200m1 cold water Method 1. Method 1. 4. Add one egg at a time and beat thoroughly. bake in a pre-heated oven for 30 minutes. 2. reserving some for kneading. 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. Add the margarine. Set aside until lukewarm. Add the remaining flour. Reduce heat to 350°f and bake for 4Ominutes. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 2.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 4. 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. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. margarine salt and the remaining sugar in a bowl. 4. Shape into loafs and place in a warm place to rise until double in size. When double in size. add half o f t h e flour and mix until smooth.

Add the caramel. 5. Beat egg white again. Gradually beat in tile beaten eggs. 2. 3. Toss together and set aside.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Add the egg yolks one at a time. 4. . vanilla and almond extract. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Grate the coconut and spread out on a baking tray and put in a preheated oven. pour the boiling water over the oatmeal and mix thoroughly. Mix the orange juice with the rum together 4. Sift together the first 5 ingredients twice 2.51 DESICCATED COCONUT 1 coconut Method 1. 3. Occasionally. beating very well. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Store in air tight containers for later use when cold. Bake till dry but not coloured. Beat eggs till thick and mix in to the sugar and fat mixture. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Cream margarine and sugar until light and fluffy. Prepare caramel and set aside to cool. Now sift the baking soda. 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. Gradually blend in the softened oatmeal. Decorate for anniversary ceremony when cool. 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. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. cinnamon and salt into the sifted flour. 2. beating well. Break and grate off or scrape away the brown surface of the coconut flesh. Cover and set aside for 20 minutes. stir to prevent burning or uneven browning. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Fold in the flour ingredients. 6. Cream margarine and sugar till light and fluffy. Stir in the orange rind. Mix together and add the currants to mixed fruits. 4. . Mix the brown sugar and margarine till soft. 2. 3. Bake in a pre-heated oven at 350° for about 45 minutes. Grease a medium.

Cover and allow to ferment till it bubbles (1 5 minutes). Fry until golden brown on all sides. Beat and drop the batter in balls from oiled Spoon into the hot oil. test for doneness and remove from heat. 7. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Cover and set aside for about 10 minutes. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 8. Flip the pancake cover to brown the other side. Add scrambled eggs or sausage as breakfast dish. 4. margarine. 5. Fry until the mixture is light brown and remove with a straining spoon. 3. salt and baking powder till the mixture becomes crumbs. fat. 3. Yields 1 serving of4 pancakes. Using a wooden spoon. 2. remaining sugar and salt in a bowl. beat the mixture lightly for about 3 minutes. milk and vegetable oil. 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. 5. . Alternately mold batter in balls and drop in the heated oil. Serve as a snacks. 2. Make a well at the centre of the flour mixture and add one beaten egg at a time. Beat the batter until it is smooth. Heat vegetable oil. 7. Drain out oil and serve as snack. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. flour. salt and baking powder. 6. When brown. Lightly grease medium-sized baking pan and pour the batter into the pan. Heat the oil for frying and use oiled spooned to scoop the mixture. Mix the sifted flour. 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. sugar. 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. Pre-heat the oven. Sift the flour. Allow to cool and cut into squares to serve as finger food. 3. Serve with honey or pancake syrup. Bake in the pre-heated oven for about 45 minutes. rise to the top and become popped. 6. Stir in the dry ingredients into the milk egg-mixture. In a separate bowl beat the egg. Dissolve half of the sugar in the yeast. Stir in the nuts and mixed fruits. 4. Stir in the milk and mix thorough.52 5. 2. At this time the underside of the pancake is golden brown. Stir in the fermented yeast with a Spoon and beat the mixture lightly. 5. 9. 4. 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. Mix the flour. Sift sugar.

The surfaces may be smooth or rough. The dough is gathered to form a ball and rolled on a flat surface. eggs and milk. tender and golden brown in colour. salt and water. 4. 2. Before mixing the ingredient for pastry. fish or sausage fillings. board and dough when rolling. BASIC PASTRY (FOR MEAT. fat. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. They should be removed from the trays immediately they are baked. Toss flour and salt together. Cookies can be mixed by creaming method or pastry method. Cover the pie shells and seal properly. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. Cookies should neither be too hard. 3. the dough is lolled. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. the pastry dough should not be over stretched when rolling and cutting. 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. Plain pastry may be classified according to the ratio of fat to flour. pies may also be fried in deep fat. The softer doughs may be dropped on baking trays for baking. It produces very tender and flaky crusts. Alternatively.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. 7. . sugar. Bake in pre-heated oven for 30-40 minutes. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The pies are arranged in well greased baking trays and placed in pre-heated ovens. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. After mixing. rising agents and flavorings. Over mixing will result in toughness of cookies. The water is used to bind the ingredients. Add the fat and mix until mixture looks like fine bread crumbs. The pies must be sufficiently filled. Prepare the filling and set aside to cool. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. When mixing and rolling. It produced less flaky and tender crusts and it is often used for commercial productions. chilled and cut into desired shapes with biscuit cutter. Sprinkle with enough cold water to moisten. fat. Cookies is another favorite snack made from soft dough. and cold water is desirable. 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. 6. Cold water is added gradually to the mixture and it is combined together. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. Cut the top with a fork and the beaten egg. 8. The tops at the top of each pie with fork or knife to permit steam to escape during baking. Pie filling must be made earlier and cooled before filling the pie shells. Fill with meat. 5. When baked. 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. Gather into a ball and set aside for 15-30 minutes. After mixing. Roll out to ¼ inch thickness on floured board and cut into shapes. well folded and sealed together to prevent leakages. pastries should be flaky. nor too soft or crumbly. The salt contributes to flavor and the fat gives tenderness. The flour must be of good quality in order to produce firm products. (2) Flaky pastry has ratio of two-thirds fat to the flour. It is made with flour. For best result. always set aside some flour that will be needed to sprinkle on. Makes 8 pies.

Remove 2-3 tbsp of flour mixture for rolling out. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Bake in preheated oven for about 40 minutes or till light brown. Gather the mixture in small balls without kneading. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. . 5. 9. 4. Rub the sausage generously along the centre of pastry. melt margarine or heat oil and add onion. Use fork to cut the top of the rolls and place in greased pan. 3. water and the seasonings stir well to mix up ingredients. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. 7. In a bowl cut in the margarine and rub in to have flour crumbs. Add baking powder. 5. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Mix the sausage and curry or nutmeg. Cook for 8 minutes until beef is cooked. 4. 6. Using the rolling pin. 3. which now gives 4 sausage rolls. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. roll out the dough into Y2 inch thickness in rectangular shape. 4. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. chopped and boil 2 ½ margarine or vegetable oil Method 1. 2. Make a well in the centre of the mixture and add water gradually to form a past. peas. Roll up the remaining pastry. 6. In a saucepan. 2. folding in and stirring well un flour is well absorbed. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. 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. Add the beef broth. Sift flour and salt 2. See diagram for rolling out cutting guidelines. nutmeg and sa1t Toss together until mixture forms crumbs. Add carrots. Handle dough as little as possible and place balts on a floured board. spread the mixed sausage on the surface of the rectangle. Stir-fry for 2 minutes and remove from heat. 8. Using a spoon. Prepare the margarine or oil pastry.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. Sprinkle flour into the mixture. Roll over in two or three folding. 3. Rub in the fat into the flour. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 5. Fry for 2 seconds and then add minced beef or fish flakes.

salt ingredients thoroughly. 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. 3. Peel the boiled eggs. the chin-chin will soak the oil and will no be crisp. Allow chin-chin pieces to drain off oil after frying. Add cold water and bind together. Heat oil in deep fryer and fry the rolled up egg till golden brown. If heat is too low or much quantity is fried at time. Cover each half. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Seal the edge of the last fold with little water. flour board with reserved mixture. 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. 4. milk.55 2. Pre-heat oil and fry until light brown. 4. pepper. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Stir well and sprinkle in the flour to bind the ingredients. pepper. Add the flaked fish. 6. Sieve the baking powder. Cut into rectangular shapes and fill them with the cooked fish filling. Make a thick paste with flour remaining margarine. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. 5. 4. 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 . 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. Split into 2 sections again and garnish with cucumber slice to serve. 3. 7. 6. Drain and serve hot. pressing together to form a whole egg again. flour and salt into a bowl. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 3. 2. Do no knead pastry. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Gather the mixture into a ball and roll into ½ inch thickness on a board. 2. 6. Serve wit groundnuts as snack. curry. Place the yolk in a bowl with the minced fish. seasoning and water. 5. Note: Corned beef or sardines can be used as alternatives. Heat the vegetable oil and onion in a frying pan for 2seconds. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. 3. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 2. salt. 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. cut length wise through the middle and scoop out the yolks. 5.

4. Reserving one table spoon of flour. drain serve as snack or cocktail. Sieve flour. turn out the cake on a sugared paper and remove the baking paper carefully. Now whisk. Roll out pastry about ¼ inch (1/2 cm) thick. 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. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Rub in the margarine for the flour mixture to form crumbs. Add cold water to make the dough. Use a pastry cutter to cut pie shapes. Now spread the warm jam all over the surface of the rectangular-shaped cake. Fill each pie shell with the prepared filling. 5. Put the mixture in to the greased pan over the paper and spread evenly. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. heat until the coating is golden brown on all sides. with a portion of dough. Remove sugared paper and cool the roll on a cake rack. Sieve baking powder into the sieved flour and sieve the sugar separately. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 9. 2. Coat the remaining eggs. Make a well in the centre. Peel hard-boiled eggs and set aside. Cut the margarine into the flour ingredients. salt and baking powder into a bowl 2. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. sugar. 4. sugar and salt together 3. 7. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed.56 Method 1. Grease a swiss cake pan and line with a greased paper. 8. 5. Now coat the shelled egg with remaining flour and wrap each egg. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. When baked. 5. vegetable oil for frying .80m1 water ½ tsp baking powder Beans. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Bake in a pre-heated oven until golden brown and firm. Serve as snacks. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 8. Fry pies in heated vegetable oil till golden brown. Taking one at a time. mix flour. Heat oil for deep frying and cook the eggs under moderate. After 5 minutes of whisking. Fold in lightly with a metal spoon. 3. Gradually fold in the vanilla and warm water. 3. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. without stretching. 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. 4. 6. 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. 6. 2. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . 7. Cut into smaller rolls.

Add flour. Serve as cocktail tea items. cover the eggs generously with the sausage. 7. Cream butter and sugar until fluffy And egg and beat well 2. Roll the coated eggs first in flour and dip into the egg wash. Mix together margarine. 5. Cool and decorate with coloured icing sugar pipings. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. 3. Roll dough into V2 inch thickness. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . baking powder and salt. Makes cookies. 2. Stir in sifted flour. mixing thorough. 8. Remove. Roll into inch thickness on lightly floured boards. 4. eggs and flavourings. 3. lemon and coconut chill dough in cellophane for 30 minutes. 3. sugar. Mix properly and chill1 hour. 3.57 Beaten egg Method 1. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. Cover with bread crumbs and coat them lightly. SPICED COOKIES 350g sifted flour ½ tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine ½ tsp dry ginger Method 1. SUGAR COOKIES 350gsifted flour ½ tsp nutmeg 1 egg lightly beaten ¼ tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder Method 1. Mix sausage with curry. 6. a small at a time. 5. RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar ½ tsp lemon juice ½ tsp vanilla 100g flaked coconut 1 tsp baking powder Method 1. cut in longitudinal sizes. Cut into shapes with biscuit cutter. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. 6. Make 20. Chill until dough is easy to handle (about 30 minutes) 4. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. 4. Blend in vanilla. Using both hands. 7. 4. Makes 24. Sifted dry ingredients and cut in the margarine into flour and spices. Shape with assorted biscuit cutters. Peel the boiled eggs and lightly four them gently. Mold the eggs properly to maintain egg shape. drain and when cool. 2. Place in greased baking trays and bake for 10-15 minutes. mixing well. 2. Stir in beaten egg and water/milk.

Nourishers: Milk shakes. egg drinks. 4. 5. mineral water. 3. the beverage is known as fruit drink. 4. Make 3 dozens. Remove from heat and cool on wire racks. 8. Makes 2 ½ -3 dozens. Place the balls apart in an ungreased baking tray or sheet. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. 3. lemon grass and scent leaf tea. They are later mixed with water or other beverage and served chilled. . Stir in the coconut and mould into I inch balls. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. fruits juices. fruit and milk drinks are more nutritious. Cream margarine. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Peel or scrape off the brown back of the coconut flesh. 4. tea. 3. 7. fat. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. stimulating drinks between meals. Beverages may come from mostly animals or fruits and vegetables. Beat in egg and vanilla. ensure that good quality fresh fruits are used. sugar and vanilla. Blend vanilla and desired food colouring. Shred coconut and set aside. 3. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. coffee. beer etc. Milk contains protein. However. Maintenance of proper hygiene is important when handling the ingredients. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. 6. 5. Soft drinks. fresh fruits drinks. Nutritious drinks provide specific nutrients to help fight illness. add flour and mix well. 2. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Chill for ease in handling. 6. Allow them to cool thoroughly before removing them from the baking tray. Energizers: Malted and vegetable drinks. Stimulants: Coffee. Refreshers: Fruit drinks and soft drinks. cocoa. malted and vegetable juices. 2. Use filling for sandwiching sponge cakes as well. Gradually add flour.58 Method 1. When preparing beverages. flask and teapots. 5. Bake in slow oven for about 20 minutes or until firm to touch. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Cream margarine and sugar. Bake for 8-10 minutes. Add sugar alternately with egg white. 2. They are grouped as follows: 1. ensure that you use appropriate’ utensils like jugs. boast the body’s energy and vitality and ensure a healthy lifestyle. 2. 6. egg hot drinks. Sedatives: Alcoholic drinks. beating until light and fluffy. tea and cocoa are popular in meals. minerals and vitamins. Also. Put 2 or 3 cookies together with the vanilla filling in between them. Stir in the water. as accompaniments to meal or the final course of a meal. beat until blended.

Scoop out the melon fruit. Boil for another five minutes for4fie syrup to thicken slightly. Make ½ inch water melon cubes from the scooped watermelon. discarding the seeds. Blender can be used to crush the pulp before sieving. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Combine these in a bowl to prevent browning of the bananas. Slice the bananas and dice the pineapple. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Using a sharp knife. 4. 2. Orange and pineapple juices maybe added. Wash fruit and cut into sections. Remove seeds. 2.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Cool and add to fruit drinks. Pour over the juice in a jar. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. 3. peel pawpaw and remove the seeds. Wash and cut fruit into halves. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Boil the water and leave to cool. Stir in the orange juice. Add syrup to taste and the lemon 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. 3. Chili before serving. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Squeeze out the juice. 2. trim the edge for the watermelon shell by cutting a saw tooth edge. reserving the shell. Sweeten with syrup 3. 3. Wash. 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. 2. Leave to cook and chill before serving. scoop out the pulp and squeeze out juice through a sieve. .

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. Sweeten with syrup or honey if desired. 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. Add previously boiled water to mashed pawpaw and strain into a glass jug. Cut into small chunks and put in a bowl. 6. 2. Add the pure water and strain into a glass jug. Mix well and pour in to cocktail glasses. Serve chilled. 2. Add the pure water to filter and obtain the juice. Stir in ginger. scrape and grate carrots. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Wash. Cut beetroot in to small pieces as well as the apple. Mash the pawpaw or pulp in a blender. peel and remove the hard core at the middle. Add the bitter lemon last. Add ice blocks to serve immediately. remove immediately from the water and place them in a sauce pot. Filter very well and discard the chaff. Sweeten with syrup and add the lemon juice. Use a blender or juicing machine to blend the fruits. Serve chilled in glasses and garnish with lemon/lime slices. Add lime and syrup. 4. 3. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Pour into jugs and chill before serving. 3. Alternatively. Remove from heat. but do not peel beet root. Wash. 4. The fleshy part of pineapple is cut and served as a dessert or refreshments. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Leave to cool completely. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Scrub pineapple. Stir in the pineapple juice and sugar to taste. 2. Wash lemon(s) and squeeze out the juice. 2. Boil the 3 litres of water and pour over the washed zobo. stir in the ginger or cloves and set aside for few minutes. Garnish side of glass with cucumber/lemon slices. Method 1. 7. 4. Sort the dried zobo flower to remove all dirt in it. Wash them in clean water. 3. 5. 5. Cover and keep drink until cold. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1.60 2.

2.61 Method 1. Add syrup and nutmeg/vanilla. Add milk flavour 2. 2. Place in a bowl and add a little water to the fleshy part. 4 lemon slices 2 tbsp sugar syrup . Add the bitters and ginger ale. Chill the orange juice and the wine. Chill till serving. 2. Serve in tall glasses garnished with few pawpaw chunks. 6. Chill and serve garnished with lemon slices. 5. Pour mixture into an air-tight plastic bowl and cover well. chilled. Note: Pineapple or grape fruit juices may be used or added. M ix in remaining water and strain the liquid into a glass jar. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Filter the mixture through a fine sieve into another plastic or glass bowl. 4. Mix all the ingredients in a punch bowl. 3. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Mash but do not blend the plantain pieces and add the water. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 4. Slice into bits and put in a bowl. Remove the flesh of the sour sop and discard the seeds. 2. After heating cool and chill drink till service time. Pour liquid into a pot. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 6. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Avoid use of aluminum utensils. add sugar or syrup (if necessary) and boil for 20 minutes. Garnish with orange slices serve in tall glasses. Mix the orange juice and milk together. 3. Crush it and pass through a sieve to extract the juice. 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. 5. sweeten to taste with the sugar or honey. Wash fruit very well. Pour the fruit juices and tea over a large block of ice in a punch bowl. Serve immediately in wine glasses garnish with lemon slices. Wash and peel bananas/plantains. 3. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1.

3. Blend half of the orange juice and milk in a blender until smooth. Chill the brandy. 4. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . 2. 2. Cut into pieces. Wash lemons. Wash and break eggs into saucer. Dissolved sugar in water. 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. Combine the juice in a bowl. 2.62 Method 1. Pour into glasses. tangerines. Dust with nutmeg as garnishing. Serve chilled with lemon slice topping as garnishing. Mix all ingredients either by whisking or mixing in a blender. strained juice and sugar syrup. lime or grapefruit can be used in place of lemon or in addition to lemon. Add ice cubes and lime/lemon slices and serve chilled. Mix well after each addition. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. 2. 3. Serve into four glasses and add ice cubes. Add sugar if desired. Stir in the syrup and strain. one at a time. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Half a teaspoon of brandy flavor can be used in place of pure brandy. Add eggs to mixture. Note: Oranges. Peel the lemon and out the pit including the seeds. Stir in the brandy. Push the lemon pieces and apple sections through a juice extractor/blender. 2. Add the syrup to the juices 4. Add the lemon rind pour the water into the jar. 3. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Stir well and add the wine or ginger ale. 3. Squeeze the juices from the lemons into a jug. Wash and cut apples into sections. Strain the juice into a jug. Cover the jug and allow the lemonade to cool. Serve chilled. Stir in the remaining orange juice. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink.

Sieve flour and salt gradually incorporate into the egg and sugar mixture. Remove from heat and whisk until cold and thick. 4. Most light desserts are usually served chilled.63 Sugar to taste 800m1 water Method 1. Whisk eggs. cloves and vanilla Mix thoroughly. 5. 4. 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. Cut up carrots and blend to a smooth pulp. Add three quarters of the water to the carrots and strain out the liquid into a bowl. Place in a bowl and mash very well. In preparing and serving desserts. sugar and cream of tartar in a bowl over a pan of hot water. Stir in the run or run flavouring. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Serve chilled in glasses with ice cubes. stirring well till dissolved 2. making sure that it is not stretched 4. They increase the enjoyment of meals. Leave to cool 3. 3. Add margarine and nix well 2. 3. peel and chop mango flesh. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 2. 7. 3. 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. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. vegetable tarts. cakes an puddings) and light dessert dishes (ices and fruits). 2. Continue until smooth mixture that light. Add the remaining water to the crushed mango and filter out the liquid. Therefore. Cover and set aside. Beat in the vanilla and lemon extract. They are usually served as the third courses in meals (fruits pies. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Allow to rest in a cool place before using for jam tarts. Fold in the melted margarine or vegetable oil gently. beans pie or fish pie. creamy and double in size is obtained. floured baking pan. Wash. Place in a greased. 6. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. 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. Cream eggs and sugar. Fold in sifted flour and baking powder very gently 6. 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. appropriate cooling temperature is important for maximum enjoyment of such dishes. 5. Melt margarine and leave to cool. Mix carefully until slightly smooth Handle pastry gently.

stirring constantly as the mixture boils. Mix cornstarch or custard and a little milk. salt and milk. Add vanilla and pour into a shallow pan. Place the milk mixture over water simmering in the pan. 2. Cook water in a pan and leave to simmer. Gradually add the vanilla or banana flavor essence. Heat the mixture to hotness. . Heat milk to lukewarmness.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 3. Freeze for 30 minutes until mushy. 4. Beat the milk mixture until thick and stiff enough to form peaks. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. vanilla. 6. 2. 5. and bake for 25 minutes. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Return to sauce pan and cook over medium heat. Fold the egg whites into the egg yolk and milk mixture. nutmeg and salt. 3.serve topped with cornflakes. Pour into greased baking pan. Add the cooked cornstarch and mix well. stirring until it thickens. 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. 4. Prepare cornstarch with little boiled water. mixture. Beat egg yolk and blend 25g of sugar. 3. Get the egg-milk mixture from freezer and beat till smooth and creamy. Serve in cups. Beat reserved egg whites to stiffness and fold into the cooled milk. stirring constantly with a wooden spoon. 2. 2. Add vanilla and chill before serving 8-10 servings. Cook for 2 minutes longer and remove from heat. Serve as dessert. 3. Separate eggs . Freeze in covered plastic container until it is firm (4hrs). fruit chunks or jam. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). make it thick and set aside. 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. 4. sugar and egg yolk together. milk. Makes 6-8 servings. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Vanilla/nutmeg Method 1. 5. Remove from heat and leave to cool. beating only the milk. Do not allow to boil. Beat eggs slightly. 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. add sugar.

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. Use as spread for bread and filling for doughnuts. 3. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. stirring occasionally. Colour is golden brown. 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. Cover and chill for at least 3 hours. Freeze until mushy. Remove from the hot water bowl and leave to cool. 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. Pour warm milk over egg mixture. 4. While still hot. 2. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Top with coconut pieces. Add the remaining sugar and lime juice. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. sugar and vanilla/banana flavour together. Heat 250ml milk diluted with 3tbsp water to warmness. Beat eggs. except shredded coconut. vanilla . 3. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. (not hard frozen) stirring once. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. 5. 2. 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. Toss gent1y using a wooded spoon. Cool and bottle.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Toss gently again before serving into cocktail glasses or salad cups. 3. Scoop into cocktail glasses and garnish with a slice of lemon. 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. Combine all the above ingredients in plastic bowl and mix well. 4. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. 2. 2. Serve decorated with corn flakes. Keep refrigerated. Mix orange juice and honey and pour over the fruits. 3. Combine all the fruits in a bowl. Cook until set but not sticky (about 35 minutes). Juice from pawpaw can also be added.

mixed fruits ginger and nutmeg. When the pudding are cooked. ginger and remaining sugar 75g over a boiling water till melted. 5. combine100g of margarine. add the eggs. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. vanilla. 7. 4. 5. 6. Sour sop juice (undiluted) may be used.66 Method 1. Cover and freezer till set. Gradually add the gelatin mixture. Add the beaten 1 egg and whisk till thick. 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. Press the juice through a sieve into a bowl and reserve the juice. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. 6. When set. Chill milk for about 3 hours. Peel and chop the mango flesh. Scoop gently into desert cups and top with the mango chunks. vanilla and lemon. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Beat milk until thick. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Chill the milk for 3 hours 2.40 minutes. 3. 4. 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) . 3. Allow to cool Place sauce on plate and serve the pudding on top. 5. Beat eggs and add the flavourings. Add lemon juice and sugar. 3. Add the mango juice. When the bread is softened. m. 6. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. 2. 2. add the gelatin mixture and beat well. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Mix gently. Whisk the chilled milk and sugar. Bake in a preheated oven for 30. . Sprinkle ½ of the corn flakes into a round or square pans. 4. Dissolve gelatin and chill till firm. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Whisk gelatin till fluffy. lemon juice. beat gelatin until fluffy.

5. Makes 10 serving. 6. Add vanilla. Grease generously two shallow round pans. Blend in the milk gradually 2. 4. Remove syrup from heat and cool. Bake pudding over medium heat till it is set (about 20mmutes). mix flour. nutmeg and baking powder Stir in the milk until smooth 3. 5. sugar. egg and milk. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Make 6 servings. Spoon the fruit chunks evenly over the batter. 3. pudding may be streamed on top of the cooker. Add the remaining ingredient and mix together. Pour into the pan with the melted margarine. 5. Melt margarine in a square or round cake pan 2. In a bowl. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Heat the cold water and sugar in a pan till the sugar dissolve 2. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. 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. Mix salt. and all spices in a separate bowl. flour. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Alternatively. Sieve well Add the raisins. 2. salt and baking powder together. baking powder/soda. Add flour ingredients to the creamed margarine mixture and blend well. Serve into dessert plates and top with ice cream or vanilla sauce. When set remove from heat and place upside down in dessert bowls to serve. diced 100g raisins . Wash peel and chop pawpaw 4. Spoon into well-greased custard queen cake cups ¾ fullness. 3. 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. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. 4. Cream margarine and sugar till fluffy. FRUITED ICE MILK 1 firm mango.67 Method 1. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. 4. orange and mango ½ tsp nutmeg Method 1. Add the sugar. 6. flour. Bake in 350 of pre-heated oven for 45 minutes 6.

Fold the fruits into the whisked milk in the bowl. . Remove from freezer and whisk very well Add the sugar and whisk again 3. Cover the bowl and return to freezer and freeze till firm.68 Method 1. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. 4. Serve in cocktail glasses.

Creaming gives better result. cooling racks. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. icing colour kits. Nozzles are available in different shapes and sizes. eggs. rolling boards and pins. 2. Consider method of mixing. Place the cooled cake in a cake board for the icing.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 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. 2. cake pans. rich cake etc) and obtaining the ingredients specified by the recipe. if frozen. Always defrost the cake completely before icing. 6. Start by deciding on the type of cake desired. It is available in plastic or foil scaled thick papers. For the decoration: Decorating syringes or tubes (plastic or metal). 3. When baked. egg beater. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. Lift the pan off carefully and let the cake cool completely for at least one hour. margarine. 5. 7. The main purpose of icing cakes is to enhance the beauty. cake boards. (marble. design rollers. Cake Board: Necessary for placing the cake. mixing bowls and spoon. Cake Baking Information 1. To remove cake from the pan. Place the cake in the pre-heated oven and bake according to temperature specified. 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. 7. Icing also contributes to the taste of the baked product and prevents loss of moisture. scale and other measuring tools. Spread the batter evenly to the sides of the pan. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. nozzles. aluminum foil wrap. 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. 8. 4. The only special tools needed are as follows: 1. spatulas or palette knife. zigzag ruler/comb etc. aesthetic value and quality of cakes. wooden spoon. decorating rule or comb. 5. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. 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. Different shapes are available according to cake pan sharp. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. The type of ingredients used and mixing technique. decorating bags. 6. 3. Cream the cake and mix to recipe directions. For cake baking: Cake recipe. 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. The following are some specialized pieces of cake decorating equipment: 1. Skill in application of creative knowledge in designing special decorations. 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. richness. 3. 4. 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. place the cooling rack over the top of the pan and urn both pan and cake over. marking rings and cutters (plastic or metal). 8. 2. plastic or metal turntable. For the icing: Icing sugar. 3. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. The right equipment 2. . sieve etc. It should have soft natural brittles that should leave no marks when brushing. carrot cake. ingredients. Success in cake icing depends on three major factors: 1. electric mixer. wooden spoon. coffee. Set aside. electric mixer. Pre-heat the oven to temperature (gas mark 3) specified by recipe.

vanilla and half of the milk in a mixing bowl. 4. Place margarine. 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. Brush off cake crumbs and position the cake properly on the cake board. 7. 11. 13. spoons. Follow the icing tips presented in this book. It Is usually expensive but use full for perfect finish. Add more sugar to make icing stiff if necessary. Mix Bowls: Plastic. 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. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 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. Continue beating till the mixture is stiff but is of spreading consistency. Reserve the remaining sugar. Cutters: These are available in different shapes and sizes. 7. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. 5. 8. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. gradually stir in sifted 900g icing sugar arid egg white. Sift the icing sugar. 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. 9. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. sifted icing sugar. Beat well with a mixer or wooden spoon. syrup/jam for cake icing to stick well to the cake. Re-beat the icing mixture and spread generously over the cake surface. 2. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Use a pastry brush to remove loose crumbs from the cake. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 6. 14. Cream with wooden spoon or electric mixer. 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 . 10. jugs and scale. glass or stainless steel bowls that are easy to hold and is provide good support. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Add the glycerin and lemon juice. These include cups. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 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.70 9. 12. Place the cake on a cake board. Apply sugar syrup or jam all over the surfaces of the cake. The cake with sugar. 5. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 2. Cover and set aside for about 30 minutes. Add remaining sugar to make icing stiff if necessary. Separate egg white from the egg. 6. 3. 4. using palette knife or spatulas. 3. 15. In a mixing bowl. making sure none of the egg yolks get into the white and beat gently to stiffness.

using cake smoother. Note: Alternatively. As you roll. 4. bring out from freezer. 6. 12. pliable and no longer sticks to the hands. Gather the sugar and gelatin mixture into a firm ball. 4. 2. Mix icing sugar and gum together. knead the sugar mixture or fondant. Gently. Decorate with piping softer icing or cut out flowers and designs. Keep fondant covered with a damp cloth to prevent a hard surface from forming. add the liquid glucose and water. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. remove the mixture from heat and add drops of flavour or colouring if desired. 8. use a textured rolling pin to roll over the coated cake to give the design on the pin. using a rolling pin on a clean board. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Combine gelatin. Add the beaten egg white. If fondant is too stiff. Attentively. 7. Continue to knead until the ‘fondant is smooth. Use cutters to make plaits. Stir in the shortening and while shortening is not completed melting. 3. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Let mixture stand and cool to lukewarm. 2. Dusting corn starch powder or icing sugar on a flat surface. 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. 9. Now place half of the sifted icing sugar in a bowl and make a well. 6. Knead well. use a pastry cloth to roll out icing for smooth finish. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. . Beat the egg white and glycerin in a bowl till frothy. Trim excess from the base. Mix in more sugar. use same method of preparation to apply petal taste icing using these ingredients. Roll out the fondant in enough portions. . 10. leaves. Smooth and shape the fondant on the cake. 3. Add the sugar and blend them very well. then place the paste in a plastic bag. 5. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. For decorative rolling. 8. 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. When ready to use. 11. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Place the mixture over low heat and heat until dissolved.71 Method 1. 5. flower or other designs such as board twists. 3. 2. liquid glucose. allow it to defrost and knead again until soft and pliable. 7. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Leave paste in air tight container of room temperature for about & 12 hours before using. glycerin and cold water in saucepan and stir well until thick. Attaching ornaments and sugar beads if desired. Coat cake surfaces with j am or syrup. Method 1. a little at a time until the icing sugar are added. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. add more icing sugar. 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. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. and water (a drop at a time) and if it is too soft.

Decide on type of decoration to be done on the cake as well. 4. Freshly baked cakes tend to crumble and flake off their crumbs. For fondant icing. when planning for the cake. a few drops of blue colour or lemon juice can be used to whiten the icing. Use good quality ingredients and avoid icing sugar that is already caked or solidified. flowers and shell designs require stiff icing consistency. it is important to have an idea of the cake design and the details you desire. Cakes baked the previous day are more easily decorated. check the recipe for rolled fondant icing. 7. As a basic rule. flowers and stars stand out in the cake. 9. In the 900 angle. 2. (b) Spread across the whole top surface. apply pressure with the other hand that follows next. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. Colour is what gives icing beauty and personality so that the cake boarders. Give a smooth finish. The basics of piping on iced cake include the following: 1. leaves. Start by leveling the surface to ensure that the top is even and not peaked. 3. sugar paste etc. To make this easier. stars. pushing the icing towards the opening or nozzle. When mixing. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. trim off the crown or raised portions of the cake. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive.72 GENERAL RULES FOR ICING 1. guide the decorating tip with the other hand. Allow first coat to dry (about 30 minutes or more). follow these guidelines. Always use enough of any colour because it is difficult to obtain the same icing colour later. Use clean and dry equipment. 5. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. 8. This can be done after the cake is completely cool. To achieve good decoration. Use a mixer to combine the ingredients. 6. Use toothpick to add paste colour while liquid colouring in added is drops. A turntable or a turning cake stand makes it easier particularly for round cakes. 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. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Apply a little pressure to the palette knife and smoothen the top last. With one hand. Sieve the icing sugar before use for smoothness. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Piping is very popular way of decorating. Chilling the cake before it is iced also makes icing easier. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 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. 2. It involves the use of piping set (decorating bag or syringe). 1. Using a bread knife. 2. (c) Pushing the excesses to the sides. Coat the surfaces of the cake with apricot jam or sugar syrup. chilling the cake first is recommended. 3. 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). hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. Flavouring may be added to the icing if necessary 10. 5. Away practice the decoration on another surface before applying directly to icing coated cake. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. You can use any cake design book or make your own sketches of the type if arrangement that is needed. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. For royal icing and butter cam icing. Boarders of cake need medium of consistency for ease in squeezing out the icing. Before making decorations. Choose desired or appropriate type of icing. Making ones special design promotes creativity and originality. In the 45° position. Fill the bag or tube half full of icing. 4. . (d) Ice evenly all over the top and all the sides till all surfaces are iced.

3. stars or other shapes. the larger he decoration. using butter cream icing. ribbons and live lowers may also be added as decoration. beads and outline of shapes. flowers like small rose and basket weave. Follow these guidelines in making cut-out patterns decoration. stems of flowers. The most common types are as follows: 1. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Use this nozzle to print horizontal lines. rope boarders and puffs. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. . Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. 4. use the plain round nozzle used for dots to write. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. 2. Round nozzle has plain round opening and comes in various sizes. Using cutters for roses. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. The shapes are usually cut out and left to dry before being pasted on the iced cake. or b. Twist the end of the bag closed. and heavy pressure. Apply a little pressure to press out the icing and pull the tip away and the star is formed. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. Shell nozzle has serrated curved opening which is used for making shells. 2. Leaf: To make a leaf. making dots. the bigger the opening. letter and numbers. hold the tube of 900 angle with the surface of the cake. 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. Prepare rolled fondant icing and roll out on the flat surface. 4. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. 6. 3. beads and balls. 5. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. 3. Check diagram in the book on directions. Pull tip way. pulling tip away to form the shell’s tail. use special metal or plastic cutters. For a row of shells. start another shell on the tail of the previous one. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. With the other hand. Writing: To print or write words. Zigzag: To make zigzag. bows. lift the tip of the nozzle slightly to let icing build up the fan into a full base. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. 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. vertical lines and vary lines by moving the nozzle in straight lines. 5. attach the cut outs to their position on the cake. This nozzle is used for writing messages. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. Control and stop applying pressure when the decoration is created. Relax and stop the pressure. cut many shapes and place them on a floured surface for them to dry.73 4. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. Ornaments. shells. c. To make the above mentioned techniques follows these tips: 1. When dry. Shell: To make shell. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. You may also write straight unto he cake surface. 1. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. 2. 4. Dots/balls: To make dots. zigzag and rosettes or drop flowers. lines. Such twists can be used as boarders. Star nozzle with star-shaped opening is used for making stars. Stars: In order to make stars. 5. Press out the icing with enough pressure to build the bead of ball as for stars. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing.

S. Illinois-U.merehurst. E.0 (2002) Food Preparation and Service. O’ Reilly. J. (1981) Basic Cookery. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Stanley Thomas Publishing Ltd. Tiger Books International. Wiltonn Enterprises. (1990) Practical Cookery. (1 994) The Complete Cook London. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. and Kinton R.A.The Process Approach. V. Henson.A Beginner’s Guide. (1985) The Students Cookery Book.. Kemt. Oxford University Press. (1990) Creative Cake Decorating Made Easy Heart Fortishire. Ideals Publishing Corporation.England The Broadwater Press Ltd. Culpitt. Oxford.com Ochonogor. E. . G.74 REFERENCES Ceserain.T. England. Hong Kong: Ohenheimer Publishers. Patricia (1984) Family Cookbook. Warn. Ilodder and Stonghton Education Ltd. . Merehurst (2000) Beginners Guide to Cake Decorating: www. Wisconsin.Wright. Stephenson. Wilton Enterprises (1987) Cake Decorating. Ferguson.COEWA Publishers.

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->