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meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube
Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.
2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped
Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice
METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine
3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine
½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf
Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube
Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes
1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube
Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.
5. 1 tbsp flour.4 3. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. tomato juice. Method 1.in 1 inch cubes 1 bay leaf. CREAMY FISH SOUP 1 medium scale fish. 2. pepper soy sauce and seasoning cube. Garnish with chopped parsley or cucumber dices. Make . 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 onion and the flour. pepper. Cook and stir the mixture until thick and well blended. Cook for 10 minutes and serve hot with toasted bread as appetizer. 3. salt. pinch thyme and curry Method 1. Stir together milk and flour. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. 3. Add the beef cubes. Add the salt. Stir in the fried onion slices. Melt the margarine or heat vegetable oil. Cook over medium heat. Put flour and margarine in a saucepan and mix together. 3. 4. Serve hot with buttered yeast rolls or bread slices. pepper . Stir frequently. garlic and any other seasoning. 2. Separate the deboned fish into chunks of about 1 inch sizes. Add the potatoes. Serves 6-8. chopped onion 1 litre chicken stock salt and pepper to taste. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. and allow soup to simmer for 10 minutes.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. cooked and deboned 750 fish stock 1 large onion. and stir in the thyme and curry. Simmer for 5 minutes and serve hot with toasted bread triangles. salt . Makes 5. Stir gently and cook for another 3 minutes. Add the cooked chicken and stock gradually while stirring. fat and stock in a saucepan. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes.6 servings. 4. 2 tables. Remove from heat and serve into soup bowls accompanied with buttered toasts.in 1 inch cubes 4 carrots. 2. 4. Add the fish and the remaining ingredients.6 servings. chopped 2 lives beef stock 2 fresh tomatoes. Gradually add beef stock. Stir in the cooked peas 4. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . carrots and bay leaf.
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. 2. bay leaf and any other remaining ingredients. bringing up to a boil and stirring constantly for 3 minutes until thickened. 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. 2. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. 5. 3. Melt the margarine and add the onion. Mix together the olive oil. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Wash and cut the ripe firm tomatoes in to 4 segments in each. 3. Serve with braised beef. celery. Add the prawns and cook for about 2 minutes. Simmer. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Pour in the stock gradually. Chill before serving. pepper. Add milk and seasonings. Melt margarine and blend in flour. vinegar and salt 3. 2. Simmer for 2 minutes. 2. stirring well. stirring constantly until thickened. stirring occasionally. Serve as sauce for shrimps and fish fingers or fish balls. Combine all ingredients in a saucepan. 4. 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. Cook gently to soften. Slice cucumber thinly. Reduce heat and allow to simmer for about 15 minutes until thickened. green onion and garlic. red wine. Stir in the flour and cook over gently heat for 2-3 minutes. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . 6. Add the thyme. mixing well. Remove bay leaf. chicken or over plain boiled rice.
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. Cook for 20 minutes. Add the cleaned shell fish (shrimps. Stir well. 6.6 Method 1. Melt fat. Simmer for 5 minute 5. 3. celery. onion and stock. Mix flour and melted margarine. stirring constantly until smooth. 1-Teat the vegetable oil in a saucepan and pour in the water. Serve on fried fish or roasted chicken. crab). Mix flour and half of the fat in a saucepan. Add milk and bring to boil. stirring constantly. Chop the celery and slice the white part of leeks. chilli pepper and seasonings. 3 Stir in beaten eggs. Place in a bowl and add onion. cover again and cook for about 2 minutes. 2. Clean vegetables. Stir in the vinegar and cook for about 2 minutes. 2. 4. Gradually add egg mixture to flour mixture over low heat while stirring. 3. 4. clams. Add the leeks. 2. Simmer for 10 minutes and serve hot over boiled rice. add potatoes. 4. 2. Add the puree tomato sauce and salt. white pepper and salt. . Add the mustard. Add the fish mixture. mushrooms. Remove from heat and cool. Beat eggs and milk. Gradually and the rest of melted fat. thyme and curry. Serve over vegetable salads. yam or potatoes. Clean and cut fish into bit size. oysters. potatoes and chili pepper. pepper and diced tomatoes. Cover pan and cook for 6 minutes till potatoes are cooked. 5. Additional water can be added if needed. 3. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. 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 seasonings until smooth. 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. dice onion.
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. 2. 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. Remove from heat and stir in milk before serving as appetizer. the . 2. They may be light or thickened. NIGERIAN SOUP AND SAUCES Nigeria soups. Season with salt. cocoyam. Make a batter with some of the broth. Palm-oil. cornstarch and cassava starch pastes. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Various types of local spices and condiments re usually added to soups to enhance flavour. Simmer for 5 minutes. Apply heat and cook until beef is cooked (about 10 minutes). plantain. various optional ingredients are use a to thicken the soup. Add diced onion. stews and sauces are similar to continental types. 5. corn and celery are cooked. Serve hot with crackers as an appetizer. 6. green pepper and chopped fresh tomatoes. celery and spices. Stir in the tomato paste. When cooked. 4. groundnut-oil. Thin soups such as pepper soups can be served alone as appetizers. Stir in the corn and eggs. cotton as well as yam. Serve 6-8. Simmer for 3 minutes to improve taste. Cut the fleshly parts into small slices. Serve hot over plain boiled spaghetti. Also. spinach. 4. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. 3. 5. groundnuts. Vegetables like bitter leaf. rice or macaroni. Although they do not make complete meals. vitamins and minerals. They are usually used a accompaniments or toppings to carbohydrate food forms. remove the bones or debone the chicken Cuts. 6. 3. salt and flour. 9. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. to thicken and to stabilize the soup products. 7. Thicken the soup with the flour mixture and cook till onion. and pumpkin leaves are generously used in either fresh or dry forms. 8. 7. Most of the soups and sauces don’t need garnishing because of their colourful natures. discard the bones and return to the stock. The list includes assorted edible seeds such as melon. turning the soup gently. apon (agbono).7 4. Put minced beef. seasoning cube and add pepper to taste. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. they are highly valued aspects of meals. Mix together flour and vegetable oil and set aside. onion. garlic and ginger in a saucepan. waterleaf.
5. Add pepper. Combine the remaining water. Continue to cook. Stir well and allow the soup to simmer for about 10 minutes more. 5. 3. 2. fish and vegetables used. palm oil and cooked beef. 4. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Wash and cut the meat into bit-sized chunks. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Cover and leaves to boil for 5 minutes. Add the beef stock. melon and apon soup preparations. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 3. Pound the thickener (cocoyam/yam) into 2 balls. Now place the melon seeds in a dry frying pan. Some of the soups and sauces are available in convenience forms. Mix well. Simmer for about 5 minutes. They are available on supermarket shelves. The recipes presented are simple enough for anyone to prepare. Serve hot in soup bowls as appetizer. The soup becomes thicker. salt and potash. pepper and locust bean. 7. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Season with salt to taste. 6. Lemon grass. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Prepare stockfish and smoked fish and boil till tender. BITTER LEAF SOUP 450g lean beef. seasoning cube. Now add the crayfish. 8. add to the boiling mixture and cover pot. 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. 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. 6. Examples are ready to use pepper soup. washed and lemon grass leaves and lime leaf.8 abundance of meats. Place over heat and toast the melon seeds until they are lightly browned. 2. Remove from heat and serve hot with pounded yam balls. 4. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Grind melon seeds and spices to a smooth paste. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired.
2. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Add the sliced onion pieces and fry till lightly brown. Cover pot and cook for 2 minutes 7. stirring occasionally to prevent burning.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. pepper and salt to the soup and simmer gently until cooked. Cook uncovered over low heat for 2 minutes or till the soup is heated through. 6. Serves 6. Fry for two minutes and pour okro mixture into the boiling meat. Remove from heat and serve over hot boiled rice. Simmer for 10 minutes stirring occasionally. 4. bee broth or water in a pot and heat at simmering temperature. cleaned 2 tbsp ground crayfish Method 1. pepper and half of the onion. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. yam or plain boiled beans. Stir well and add the beef broth salt and other seasoning. 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. 2. 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.In another sauce pan. . 5. BEEF AND FISH OKRO SOUP 250 Cooked beef. Add seasoning. Wash the water leaf very well and chop into small bits. 3. 8. 4. 8. Stir well into the oil and meat: Add 1 cup of water and stir in the melon.Clean and remove bones from dry fish and add to the boiling meat and liquid. Cook gently under low heat. 6. Mix well.Stir in the tomato and pepper. sprinkle with salt and mix gently but thoroughly. 300m1 vegetable oil Method 1. 3. 4. Add all the ground ingredients except the melon. Wash and blend the tomatoes.Combine cooked beef lumps. 3. pepper and tomato and set aside. Stir-inn beef and fry together for about 5 minutes. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. Boiled chicken in place of beef. Heat palm oil and fry the beef cutlets lightly. 7. chop onion. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. 2. Stir in the fish and continue cooking.Wash and grate okro.fish mixture. 5.Add remaining ingredients except salt and vegetable. . Serve with pounded yam or amala balls.place vegetable at the top of the soup. unti1 taste is well blended.
prawns and cooked beef and place in a sauce pot with the beef stock. 3. 2. wash place in a pot. In another 200m1 of water in a separate pot. 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. 5. season with salt and cook in 200ml water until cooked. dissolve the ground melon and pepper.Add the seasoning cube. Serve hot with pounded Yam.Wash the leafy vegetables thoroughly and slice/chop finely . Blend the pepper and tomatoes. 3. 2. grounded pepper and salt and stir briefly. 6. Set aside.Wash okro fruits thoroughly and grate coarsely. Wash and chop the vegetables and onion set aside. Stir in the chopped vegetables and cook for about 2-3 minutes. stirring once. ground pepper and tomato mixture stirring well to prevent burning. 5. cleaned fish and fermented melon and the seasoning cube. . Add beef broth (100ml) and cover to simmer. washed prawns.10 Note: To improve the drawing consistency. Add the shrimps.Remove from heat and serve with hot Amala. without overcooking. Steam for about 5minutes. Remove from heat without over cooling vegetables. eliminate the use of fresh tomato. Crush in the seasoning cube. 4.Stir in the grated okro and keep the soup boiling uncovered. shrimps or periwinkle (optional) Method 1. cleaned and boneless dry fish. periwinkles cooked beef.Add the palm oil and apply heat to cook for 5 minutes. Cut up older chicken into serving sizes.Prepare the dry fish. heat slightly to almost smoking point. Add the chicken broth and bring to full boiling. 6. 4. 2. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 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. 4. 7. Semovita. Fufu orAmala balls. Place palm oil in a sauce pot. Method 1. Fry the chopped onion. 3. 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. Add the cooked chicken. pounded yam or cassava meal. Season with salt.
Stir occasionally to prevent burning. Pour palm oil into sauce pot and heat till it begins to smoke. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 2. Stir in the tomato mixture and steam till almost the dehydrate.Put pepper and crayfish into a wooden mortar. Garnish with tomato wedges and serve as appetizers. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Chop the cook shrimps and combine all the ingredients. corn meal balls or garri balls. mixing well.11 5. Serve warm as soup with pounded yam baits. 3. 5. Sprinkle salt over the soup and add pinch potash. if desired.Add potash and palm oil. 4. Spread between two slices of bread and cut into triangles of each sandwich. 6. Wash and chop the cucumber and set aside. tin melon seed ground small washed bitter leaf 1 small marg.Roast the dry fish lightly and put them hot into the sauce to absorb it. Mix well and bring soup to boil again cooking for 10 minutes. Dry fish and may be used instead of chicken. 2. Do the top of the sauce with palm oil. 3. 6. addthepumpkn1eagtth and boil again for 5 minutes 9. 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. . mix well and cook for 5 minutes with pot covered. Serve warm as soup with pounded ripe plantain and starch or garri balls. Spinach greens may be used in place of okro. Serves .Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Stir occasionally. Tin palm oil Method 1. Stir in the remaining water/beef broth. Add the onion and fry till lightly brown. 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. Remove cooked yam pieces and reserve t liquid. Debone and clean the fish. 7. except bread in a bowl. 7. dry fish. beef and bitter leaf.Using the pestle.Boil the yam in enough water to cover the yam pieces. 4. 6. Serve over the boiled yam or unripe plantain. Pound till smooth. 8. Mix well with pestle till oil is mixed in the sauce. Season with salt to taste. allowing it to bubble for 10 minutes. Add salt to taste. Mix well and cover and bring to boil. l. stirring constantly. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg. 4. 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. stir occasionally. 2. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Add the dissolved melon. The thin soup without okro is good for dieters and adequate for convalescents. squeeze the fish gently to soften them. Blend the tomatoes and peppers. 3.
Also choose fruit and vegetable that are firm. It is cooled and poured over the prepared fruits. stems and the like must be removed to make eating easy. The following is a brief note on salads. flavours and optimum palatability. uniform in colour. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. prawns and the flaked fish. Add the chopped onion. Method 1. Wash and slice the leafy vegetable. They may serve as main. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Vegetables and fruits are prominent components of salads. c)Ensure that there is variety in colour texture and taste of items or ingredients. All salads have the main ingredients. FRUITS AND. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. Almost in all cases Salads are served with some kind of dressing or cream. as an appetizer or an accompaniment to main dish. well. When buying vegetables. side. 4. follow these guidelines. yam. a)Ensure that the salads ingredients are fresh. They are often used as light and refreshing appetizers or desserts. ensure that you use little amount of water and that you don’t over cook them. Use tools to wash and arrange the items and keep salad well garnished. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. 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. In preparing the fruits. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. The colour is also affected by excessive heat. . texture and colour and nutrient. b)Cut the items in bite sizes or as indicated in the recipe . Cook for 1 minute and stir in the leafy vegetables. Syrup can be added to fruit salads. fresh. Blanching and steaming of vegetables can help to retain flavour colour and food value.12 CHAPTER TWO VEGETABLES. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. tender or crisp. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. In preparing salads. 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. peppers. f)Add salad cream to vegetable salad just before serving. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. tomatoes. inedible skins. garnishes and dressings or creams which act as seasonings. 3. or desserts dishes. eggs or fish. 2. Salads may be served as a separate course. clean and crisp. Wash and rewash vegetables properly before using. or blemishes. Top with fried or poached egg. Serve hot as an accompaniment to plain boiled rice. They are good sources of vitamins and minerals as well as rouphages. Place a frying pan over heat and melt the margarine. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. potatoes or plantain. 5. Set aside.SALADS Vegetables and fruits are important to meals. and rouphages.shaped and without cuts. When you cook these items.Avoid mushy products . all seeds. tomatoes and peppers very well and chop them. Wash onion.
3.Cut carrots into I-inch segments.inch cubes and place in ice water to prevent disco10uration. 2. 3. noodles etc) with grilled or fried chicken/beef. Steam the shredded cabbage for 2 minutes. 5. sprinkle some pepper on them. 2. Wash and slice cabbage. onion. Wash onions and cut each into 4 parts. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Sprinkle salt on the potato strips and fry in deep fat fryer. Alternate chunks of meat and vegetable on skewers. . Place beside the meat dish.Add the seasonings and toss very well. Add the salt. Toss well while cooking over medium heat. When slightly brown. Remove. 6. .Peel and cut potatoes into 1. 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. Cut them into medium size strips or slices. toss and mix completely.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Drain thoroughly. Serve as side dish with rice or potatoes. 2. Wash in salted water and leave to drain. kitchen wonder can be used to cut potatoes. Deseed the green pepper and cut into 1-inchsquares. remove from oil and drain. dot with margarine and stir fry for about 3 minutes.Place in a grilling dish and cook over medium heat for about 30 minutes. carrots and peas. Method 1. Stir. 3. Place in a fry pan. 4. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. (If fresh) and set aside. 2. Serve as appetizer or snack. Hear the oil in a frying pan and combine all the ingredients in the oil. Parboil the green beans. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1.13 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. Wash and peel potatoes. if desired and top with ketch-up. Alternatively.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. 3. Soak the potatoes in ice water for about 30 minutes or 1 hour. 4. 4-6 GARDEN EGG SAUCE . This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely.Cut the beef into chunks of I-inch cubes. 5. dry thoroughly. 4.
SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Wash and cut tomatoes into segments. sliced. Place the tomatoes on t h e lettuce leaves in between the avocados. Method 1. Chop the shrimps in to pieces. 4. Season with the salt and pepper and mix lightly. Set aside. 2. 4. 2. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. melt the margarine and add the vegetables. Add flaked fish if desired. 3. Method 1. 5. onion. boiled or fried yam or plantain. pepper and onions. cut each avocados into six segments and peel the skin. Season with a little salt. and the scent peppers. Add the celery and mayonnaise. Heat the oil in a frying pan and proceed to frying the onions. 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. Now slice the tomatoes. Cook for 5minutes longer for taste to blend. Wash and peel garden eggs. Place the salad on a flat dish lined with sliced lettuce leaves. tomatoes and9epper to half-cooked. onions. Server 4. Wash. Remove from heat and serve with fried or boiled yam. 3. Sprinkle the vegetables with lemon juice mixture and chill before serving. Cover and cook for 3 minutes till fat is absorbed. In a frying pan. 3. juice. Wash and slice the lettuce or cabbage leaves. oil. potatoes or plantain. salt and vinegar. lemon. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. 2. Add the sliced garden egg and season with salt. Clean and parboil the fresh prawns shrimps if available. Cut into thin slices an set aside. 3. Combine sugar. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. pepper and prawns. Wash and slice green leafy vegetables. 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.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. 2. Stir gently and heat through for 1 minute longer. Sprinkle them with lemon juice. EGGNOG SALAD 1 egg 1 cup flaked coconut .
RED AND GREEN COLESLAW 4 carrots. Chill in freezer until firm. Add the blanched green leaves and toss as you fry. 3. egg and sugar) ingredients. In a large bowl. Stir well again. green pepper and onion. tangerines. Tie the lemon grass to make a bunch. 2. 4. 3. spices. 3. 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. Put enough water to cover the yam and put to boiling. Set aside. 2. Do not over cook. 50g shopped green pepper Method 1. wash and place the yam pieces in a saucepan. 3. Peel Yam. pepper and salt. watermelon. add the cooked goat meat (cut-up) to the yam and continue boiling for another 15 minutes till yam is cooked and meat is tender. pawpaw) ¼ tsp nutmeg. scent leaves. Stir well and cover. 2. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Makes 6 servings. When half-cooked. Chill before serving. heat the vegetable oil and fry fry onion and pepper slices. Bring water to boil and add salt. 2. Method 1. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . remove the lemon grass bunch and any other edible spices/herbs. Pour over vegetables and mix well. carrots. Add the prepared herbs. Mix the eggnog (milk. orange. combine cabbages. crayfish. Makes 6-7 servings. Combine the remaining ingredients mixing well.shredded 1 tspsa1t 600g shredded. Combine the rest of ingredients and pour into small cups and chill. Serve hot in plain form or topped with palm oil drops.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Serve as a side ‘dish with jollof rice or top over stew. With boiled unripe plantain (5-6 fingers) may be used in place of yam. 5. Serve as dessert. chopped leaves and set aside. Soften g e 1 a tin in the orange juice and melt over hot water. Leave to boil for another 10 minutes 4. 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. Blanch. In a medium pan. Wash and chop leaf vegetables.
arrange the vegetables on a flat dish in diagonal or circular arrangement. Peel and slice cucumber thinly. 3. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Arrange the prepared vegetables around the bowl. Drain off the water and cool. 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 . sliced 4 tbsp margarine 2 carrots. Season with salt if necessary. 3. 2. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. 3. Melt the margarine in the small frying pan and add the onion. pepper and cooked cauliflower. 4. sliced diagonally 2 hardboiled eggs 1 green chill pepper. with lettuce leaves as under liners. 2. Stir-fry for3 minutes and serve hot. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Prepare the vegetables (the first five ingredients). Chill well in the refrigerator and serve with salad cream. 7. leaving the pale green leaves. The mi serves as a dip for the vegetable. Set aside to drain. 6. chopped Salt to taste Method 1. Cook for about 5-6 minutes and drain off the water. Wash and slice cabbage and lettuce thinly. Remove the large outer green leaves. Garnish the top with egg slices. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. peas and baked beans. Trim off the hard stem and cut cauliflower well small chunks. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Drain the green peas and baked beans and 5. 2.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. vegetables wash in salted water or vinegar solution. Wash again with vinegar and salt solution. Makes 8 servings. Wash cauliflowers well and place in salt water. Peel and dice carrot and cook in boiled water for 5minutes. Alternatively. 4. 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.
peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. 4. 5. sugar and mustard in a bowl and whisk well. 6. 2. 3. add a little milk or vinegar to thicken. Top with mayonnaise. Prepare cabbage and shred finely. Toss gently and set aside. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Make 8 servings. Set aside. 5. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Reserve one for slicing. Put in salad bowl and garnish with wedges of tomatoes. Wash cucumbers. Place yolks. 3. take another egg yolk with ½ tsp water and add to mixture and whisk well. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Wash and chop celery or spring onion. If mixture is too thick. Now shred the cucumbers. 4. Slice the remaining cucumber and to serve. Sanitize vegetable very well to destroy harmful micro organisms. Continue whisking till mixture is thick. Chill and top with mayonnaise before serving. whisking continuously. 3. POTATO SALAD 4 large potatoes. cashew nuts and apple with skin 4. Mix all ingredients together. salt. Chop onion. Chill and serve with salad cream or mayonnaise. 2. 2. Remove the hard brown back of the coconut and shred or grate as well. 2. vinegar. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Slice the lettuce or cabbage leaves and set aside. slit and remove the seeds. Crush the peanuts and combine all the ingredients. Pour oil gradually. Garnish with cucumber slices. pepper. Add the boiling water and milk after whisking well. 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. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished.17 Method 1.
Squeeze out the juice from one lime and pour over sliced bananas to prevent browning.18 Method 1. 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. In a large. The leafy end serves as cover for the larger part of the pineapple. Prepare the other fruits by slicing bananas and chopping others. 1. 5. Add the salt and mayonnaise or cream. combine all ingredients. Add the cream or mayonnaise and toss lightly. Serves a starter on appetizer or a snack with crackers/toasted bread. making sure that the eggs dc not scatter much. Serve chilled. Line a flat dish with the lettuce leaves. green pepper and white pepper in bowl. 3. excepts salad cream. Cook the sugar in the pineapple juice or water until it dissolves. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 3. Cut across the pineapple to the leafy end smaller than the other part. . green pepper. 5. Toss them lightly together and season with salt and white pepper. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Chop the shrimps and dice only 2 cooked eggs. 2. Prepare the other vegetables and combine the diced eggs shrimps. 6. 5. chopped celery. Now fry the onion in small fat or oil until golden brown and add to the salad. 2. 6. Add the syrup to fruits and mix up gently. Garnish with few shredded carrots or sweet red pepper. 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. Allow syrup to cool. 3. 2. 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. 4. Refrigerate before serving into cocktail glasses. 4. 3. celery and sweet corn. Combine all the fruits in a bowl and set aside. Gently toss the ingredients together. 4.
Serves 8-10. 8. 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. Combine oranges. Toss them well in a salad bowl. 2. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. using the fruits that have been washed. 3. currants. Sprinkle vanilla. . peeled and chopped. Also’ clean the carrots and onion. cover with the leafy end and chill. Decorate with lime slices. After 301 minutes. Mix up thoroughly. watermelon and pineapple in a mixing bowl. drain the cabbage and other vegetables thoroughly. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. Place water and sugar in a sauce pot and heat till sugar is dissolved. Wash cabbage very well. 2. Add orange juice and honey. Using the kitchen wonder. Leave it to cool and pour over a bowl of fruit salad. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. lemon Juice. 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. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Makes 8-10 servings. 5. Reserve mayonnaise to time of serving. coconut. cover bowl and chill in the refrigerator. pile high the shell. 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. Filltl4e pineapple shell with the mixed fruits. Boil for another 5 minutes till syrup thickens. Add the mayonnaise and serve. 6. Now shred the green pepper. 2. all spice and nutmeg over the fruit mixture and toss well. sugar and pepper.19 7. Season with salt. 4. 3. Wash and cut the green pepper to remove core and seeds. Combine all the ingredients.
Sort and wash the maize. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. Add maize to the beans and cook both until soft. 2. Combine all the sieved ingredients in a bowl and add milk gradually. . Sieve all the dry ingredients as well. stirring gently to distribute the ingredients well. Add the vinegar gradually too. 3. Cook for about 25 minutes or till yam cuts are cooked. sprinkle the ground dry pepper and add the fish. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1.20 2. Wash and parboil beans till half cooked. Sprinkle a little salt over the yams. crayfish and onion. 3. Now clean fish chop onion and leafy vegetables and set aside. Serves 4. With a little water left in the cooked beans-maize. Add potash if desired. Place yams in a saucepot and fill with enough water to cover the yams. tin beans (uncooked) 2 marg. 2. 4. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 4. Mix well and place in a greased baking dish. Serve as appetizer for breakfast or dessert. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. BEANS AND MAIZE POTTAGE 1 ½ marg. Taste for salt and pepper. Add the palm oil and the other ingredients. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Grape fruit can be used in place of orange. Tin shelled fresh maize 3. Serves 4-6. Whisk very well. 5. 2 yolks from hard boiled eggs. Peel. Mix well and serve as topping or sauce for vegetable salads. 7. Add the leafy vegetable and stir well. and blend in the vegetable oil. Serve warm as a main dish. Bake over medium heat in the oven for 30 minutes. dry mustard 4. Keep chilled. 2. Stir very well to mix up the ingredients. 3. 6. Makes 4 servings. Press the egg yolks through a sieve to smooth. mixing well. 1 ½ tsp sugar ½ tsp white pepper Method 1. cover the pot and bring to boil. Simmer for 5 minute e s more. wash and cut yam into 2 inch squares. SALAD CREAM (MAYONNAISE) 1. cover pot and boil for 5 minutes. pour the palm oil over all the yam surface. 3. 4. When yam is almost cooked. Stir well. 4 tbsp evaporated milk ½ tsp salt 2. 4.
Serve hot with pap as breakfast dish. 5. Stir well with the wooden spoon and heat the oil in a deep frying pan. Prepare the bean paste as for Akara balls. 6. grind into a very smooth thick paste and put in a clean bowl. 1. Beat till mixture is light and fluffy. Method 1. Put in a bowl of cool water. oil for deep frying 1 ½ tomato tin water salt to taste.Sort and dehaul beans and grind together with fresh peppers and onion. 300ml warm water. 3. 4. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Test oil for moderate frying temperature using drop of water. 4. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. cream or beat the beam paste vigorously enough to incorporate air into it. Continue the beating of paste to retain air till all the frying is completed. Wash. adding the oil gradually.Blend in the crayfish and salt. Fry until golden brown on all sides turning frequently. Add little water. Makes 5-6 servings. Fry in the hot oil until golden brown on both sides. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Use medium dessert spoon to drop the mixture in balls into the oil. each of half inch thickness.21 BEAN BALLS (AKARA OR FRIED BEAN CAKE) 2 cups of white beans salt to taste 1 large onion 100ml warm water 1 tsp ground dry pepper vegetable oil for deep frying 2 chopped fresh pepper Method 1. 3. 2. Sort and dehaul the beans. Method 1. Heat the oil for frying. Now dip each slice into the beans paste mixture and coat the Potato slice generously. 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. salt and chopped onion. Stir in the warm water gradually and the flaked fish. pepper and salt to bean paste and beat well. Drain the sweet potato slices thoroughly. Serve hot as snacks. 6. peel and cut potatoes into about 8 slice. 2. Adding the water gradually. 5. Taste for salt and season .Put in a bowl and beat or stir vigorously. Makes 15-20 small balls. Oil for deep frying 4 fresh pepper 2 table sp. 2.
Slices may be lengthwise or crosswise. Make 5 servings. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Fold and leaves properly before arranging in the pot.22 well. Wash and peel plantains. Add Potash to soften the water and facilitate the cooking. serve warm with pap for breakfast as side dish with jollof rice. Add sliced onion and crayfish. Corned beef may be used in place of sliced eggs. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Heat the vegetable oil and fry till crisp. DRY CORN AND BEAN STEW . 3. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. 4. Serve as snack. Note: Tomato paste may be added to improve colour. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. 3. Scoop into colander for oil to drain off. 4. Sprinkle salt all over the slices and set aside for 5 minutes 3. 5.Steam 35minutes. Leave to simmer till beans is well cooked but not broken.Place the pot and pour in boiled water through side of the pot to the level of the packings. cut plantain about 1/8 inch thickness. Serve as side dish to plain boiled rice. Serve with tomato sauce (stew) and plain boiled rice. 2. Remove and drain. Using a knife or a portable slicer. Wash and peel the plantains. Slice them diagonally in ¼ inch thickens to a bowl. 2. Salt palm oil/vegetable oil for frying Method 1. Make 12-14 cups or wrappings. Cook for 20 minutes and stir in the oil and ground pepper. 4. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Boil for about 40 minutes or until soft cooked. Stir well and season with salt to taste. salt Vegetable oil for frying Method 1. yam. 2. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Sort beans. 6. y potatoes. Add salt to taste. plantain or fried potatoes and plantain. boiled unripe plantain or fried ripe plantain. Stir to thicken.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. 4. wash and begin cooking in the plain water. ground pepper. Serve as side dish for stewed beans or rice dishes.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Cover and cook to bind the ingredients. Sprinkle salt all over and toss well.
They are good sources of such vitamins as the B complex group. Fish is also complete protein and is available in two major forms: fin fish and shell fish. 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). Serve and garnish with sliced green pepper and fried fresh prawns. All meats should be well-cooked to make them tender. salt and crayfish. crabs etc. poultry and eggs are complete proteins. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. palatable and digestible. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. intestines. frying and braising are three general. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. pepper and curry. Roasting. Cook until the both oil and the liquid are well blended. Whole chicken and turkey should be stuffed before cooking. Season with salt. Parboil them for about 10 minutes. CHAPTER THREE MEAT. Examples are liver. add the palm oil. Other methods include broiling or grilling and stewing. vitamin A and I. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. 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. Beef is the most important meat used and the muscle fibres are the most desirable parts. Excessive heat can easily make fish t i and dry. kidneys. Clean and put the dry corn in salted boiling water and cook till half. When cooked. Meats. phosphorus. marrows etc. 4. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. sodium and magnesium. The age of animal. 5. Frequently turn and brush with fat. Leave to cook until soft. 2. Fish can be prepared by any of the above mentioned methods and should not be overcooked. Sort and clean beans. to destroy bacteria and to improve its appearance. brains. methods of cooking meats. heart. They also supply iron. The shell fish include shrimps. clam. tongue. potassium. inc1udiig fish. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. 3. pepper. Serve 8-10.cooked. tail. Add the beans to the boiling corm. tripe (shaki).23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Add fish if available and cook for another 3 minutes. Cooked beef chunks can be used instead of gizzard. stirring frequently.
SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 4. Method 1. 6. Serve hot with braised rice. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. 3. Season with salt to taste. Stir in the drained peas and serve hot garnished with parsley leaves. Cover and cook for about 6-10 minutes. Steam under low heat for 1 ‘/2 hours till browned. 5. 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. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Return to heat and bring to boil. Remove from heat an allow to cool completely. Add the chilli pepper. Combine part of the breadcrumbs with the minced chicken and set aside. Cook under low heat for about I V2 hours till cooked and lightly brown. 34 onion and 1 fresh tomato to the cut-up beef. Melt the margarine in a flying pan and remove from heat. 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. Season the chicken well and place in a sauce pot with 1 cup of water. In another saucepan. Stir in the flour and add the milk. melted margarine and seasoning cube in a small bowl and set aside. In a saucepan. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. place macaroni and cook as directed on package drain off. Remove from heat when macaroni is tender. With hands well flowered shape the cooled mixture into balls. Prepare braised beefy chicken and set aside. Cook until golden brand on all sides. stirring constantly. 2.24 1 40m1 milk 1 chilli pepper. Wash and allow cut-up chicken to drain off water. onion slices celery and seasonings for2 minutes. Note: The same method for braised beef can be used but add sliced (3) red pepper. onion and parsley. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Drain and serve with ketchup as appetizer. heat vegetable oil. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. chopped 1 spring onion.
Serve 8. Wash well and season with curry and salt. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. 3. Remove shell from shrimps. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Makes 8-10 serving. 5. Add salt. 6. and devein. Toss gently and alternatively arrange shrimp. green pepper. Combine the shrimps and all other ingredients in a large bowl.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. Devin (remove the vein that contain sand) and wash well. pepper and chopped garlic and cook for another 2 minutes longer. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Place them in greased roasting or grilling pan. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. grill over medium flame for 45minutes it can also be fried in deep fat. Serve as appetizer or snacks for cock tail party. Bake or grill toothpicks into meat balls. Shape into balls that look like the size of large walnuts. 2. 2. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. When cooked brush with curry sauce and serve hot as appetizer or finger foods. removing the shells but leaving the details in place. Cook for 5-6 minutes. 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. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Combine onions. Brush oil on kebab. sausage or ground beef and margarine in a saucepan. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . leaving the tail in place. 4. onions and tomatoes on short skewers.
Split shrimps down the back to about /2 inch to the tail. Flake the cooked fish very well. Toss onions. Make a batter with the flour. Flatten to give the butterfly shape. 2. 3. Put immediately into hot fat. 5. Combine all ingredients except egg. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. 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. Insert toothpicks into balls and serve as cocktail dish. Serve with sauce as an appetizer. except the tail. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg.26 Method 1. Now dip each prepared shrimp into the batter and coat the shrimp generously. Fry until golden brown. Dip each shrimp into the pre-heated oil and cook until golden brown. Beat the eggs ma large bowl and add the fish one at a time turning well. 2. 4. removing all bones. puffed and lightly browned. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. Drain the fried fish and serve garnished with celery leaves or parsley leaves. 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. 5.. add the flour coated pieces of fish and fry until dry. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . ½ tsp baking powder 1-2 tbsp water 1 egg. 6. remove shell and devein. add the remaining water. beaten egg yolk and flaked fish. corm starch. well beaten Method 1. Beat the egg and gradually mix up with flour. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Makes 20 balls. Clean shrimps. Separate the egg whites and yolks. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. 2. 3. Add the seasonings and flour and beat well until mixture is creamy 4. Beat egg whites until foamy and stiff and fold in the fish mixtures. Serve hot with ketchup or yellow sauce. Drop spoonfuls into baking dish or fry in hot fat until crisp. 3. Mix flour and seasonings in a large plastic bag.
2.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. chicken cut ups tan be seasoned and parboiled before grilling. Grill over medium heat for ½ hours. then roll the chicken pieces in the bread crumbs mixture. 6. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Remove from heat and set 1. Serve as snack. Coat the chicken pieces with the flour mixture. pepper and flour together. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. chopped 2 whole tomatoes 25ograms cabbage. 4. Mix margarine. Cook and debone. 3. Cut chicken into pieces. basting with the curry and margarine mixture. Wash and cut up chicken in to serving pieces or portions. 4. 3. 2. Bake for 50-55 minutes. Add garlic and ginger. salt. Alternatively. coat the dry chicken pieces first in m e It e d margarine. Turning chicken frequently. Grease a baking dish/pan. 5. Wash again and set aside to drain off water (parboil if broiler is not used). 4. green paper. Now cut the flesh into small strips or chunks. Remove immediately from hea and set aside. diced tomatoes. 3. aside. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . stirring frequently. Drain off oil from the pan and stir-fry the onion. maggi and curry in a bowl. 6. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Serve 4-6. 2. Deseed the tomatoes and dice them. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Rub the margarine mixture over chicken parts. Place some fried chicken pieces in a greased baking pan or dish. Melt the margarine. salt cabbage and the seasonings. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Serve with rice dishes. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. sliced 70 grams currants 1 tsp curry 1 large onion. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Mix ¼ tsp salt. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Clean the chicken very well and allow to drain.
thyme. Prepare the other ingredients. 2. Parboil chicken and leave to cool if necessary. 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. looping the string. 2. 4. Season the chicken and dip in batter. remove tooth picks and strings. tie the wings against the back. Combine spices in small mortar and pound. 6. Secure cavity tightly with toothpick or tie legs with a string. 3. 1 stalk chopped celery Method 1. Put in a greased baking dish and roast in oven for about 1½ to hours. 4. Baste frequently with melted margarine. Garnish with tomato and onion slices arranged at the sides of the dish. Rub some into the cavity of the chicken. 3. Prepare raw chicken by cutting into serving sizes or pieces. and mix thoroughly and stir fry for 2 minutes. 3. 7. Rub the melted margarine mixture and curry over the outer surface of the chicken. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 7. Turn and baste the chicken frequently. Toss with fat from chicken and the remaining ground spices. Wash. ginger) Method 1. 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. 4. Cross the legs and tic them together with a string. 1 tsp all spice (optional) l tsp curry Method 1. 2. Wash chicken and allow the chicken to drain off water. 6. placing the skin up side down. Combine all the stuffing ingredients. and dry. 5. 5. Wash up chicken thoroughly. Mix the remaining ingredients for batter. Stuff the cavity with the stuffing mixture. salt and pepper. Mix the melted margarine. Roast for 1 hour. parboil chicken for 15 minutes or until half cooked. Before serving. Serve with rice and potato dishes. Put chicken parts in to a pot and some of the prepared spice. Remove from top cooker and arrange chicken in a greased baking tray. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Fry in deep until golden brown but not completely cooked.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced.
4. Garnish with tomato wedges and serve with potatoes chips. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Combine all the ingredients in a bowl. Fill the cavity of the fish with stuffing. Secure the cavity with toothpick. Baste fish frequently and turn over to prevent sticking. 2. Baste the fish with melted margarine and seasonings. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Remove from heat when brown. chopped Method 1. chopped 1 stalk celery. white pepper. Grill over medium direct heat in oven for 1 ½ hours. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 5. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. mix up thoroughly and shape into balls looking like large walnuts. 3. 2. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Slice fish open and wash fish thoroughly and dry. seasoning cube. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper.29 1 egg. Cook for about 3minutes on each side and drain before serving. Cut slits on the sides of the fish. 3. Serve with rice pilaf. Coat the egg-washed fillets into the seasoned flour again. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. 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 . 4. 2. 1 onion. curry thyme. Combine the seasoned flour and fish seasoning. ketchup and mixed vegetable side dish. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Remove any small bones from the fillet. Dredge the fillet lightly with the seasoned flour. mixing well.
CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. fresh chopped tomatoes and the paste. Baste fish again with remaining melted margarine. Sprinkle salt and pepper at the top. Brown on both sides. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Put the garlic ginger. and ½ tsp fish seasoning. Mix the fish together with onion. 2. carrot. stirring well. Wash very well and leave to dry (drain off water) 2. Turn down the heat and cover the frying pan and cook for5 minutes. ½ tsp seasoning onion. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Add the green pepper. Shape into small patties and fly in preheated vegetable oil. Now allow patties to be properly cooked. combine 1 tbsp melted margarine hard boiled rice. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Serve over the grilled fish balls on cooked spaghetti. ginger. 3. 4. 4. Lace with toot picks to secure the fish cavity. Fill the cavity of the fish with the prepared stuffing. 3. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. chopped pepper and celery. Cook for 3 minutes. ½ seasoning cube and pepper. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Apply heat and cook briefly. Serve with grilled sausage and toast for breakfast. Drain well and serve onto a flat dish. 3. Mix the flour and water in a bowl and set aside. Clean fish thoroughly. salt. Remove from heat after 2 minutes. Garish with the tomato slices or chopped parsley.30 1. chopped 2-1 stales celery. thyme. 6. 2. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Add the sugar and season with salt. 5. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Use as stuffing for the cavity of the fish. In a bowl. chopped ½ tsp curry ½ onion. curry. curry and egg white. oil and onion in a sauce pot. Place in a frying pan and steam for 2-3 minutes. Debone cooked fish completely and flake very well 2. Method 1. 3. 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. 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. cornstarch. Serve with ketchup as filling for sandwich. Turn occasionally prevent sticking. Now mix remaining margarine. split through to remove the backbone and intestines plus gills.
about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides.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. Serves 10-15. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. pealed and diced 1 small onion. mixing well. Serve as hors d’oeuvres. Set aside. sliced. Transfer these into another stock pot and add the remaining ingredients. 2. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Remove the bay leaf and serve over noodles (indomie. Set aside. Add the onions and garlic and brown them lightly. 2. and salt. Turn frequently to prevent bursting or burning. the fish stock and pepper. Heat. 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. 4. Add tomato puree. Add blended fish mixture. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. 3. .Heat the margarine in another pan and fry grated onion and green pepper lightly. flour. Simmer for 2-3 minutes.End flaked end rice combined the egg chopped onion. Dot with Ketchup if desired. Insert tooth picks in each round and arrange them attractively in a patter. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. grated ginger. When cooked. Stir well to get the beef and onion mixture to be evenly distributed. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. 5. cut each sausages into four or five rounds each. 3. parsley. wash well and cook in the margarine in heavy sauce pot till brown. 4. Bring to boil.tender. Grill or bake at moderate heart till done (about 15 minutes).Serve over the fish fingers or balls as appetizer. spaghetti). 4. Cut beef into 1 inch cubes. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish.Form or mold in to small fingers or small balls and fry in hot oil until golden brown.
Coo k until tomatoes are softened.Prepare the onions. Cook slowly to soften. Using the seasoned flour. chopped 1 small onion. Add the chicken pieces and fry over moderate heat till brown. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. 3. tomatoes. Method 1. basting frequently. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. in a bowl. 5. Sprinkle on the flour and cook till the margarine and onion are golden brown. 2. Serve over plain boiled rice or noodles. 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. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Combine all the ingredients. onion tomatoes and the other ingredients.32 2. Top each with ketchup as sauce. Flake excess flour off. wash and drain. Cut chicken into serving sizes and place in a sauce pan. salt. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. seeded and diced 200g flour for dredging 1 green pepper. Chop the shrimps into cubes. 4. Now add the fried beef. except the lettuce leaves. Melt the margarine in a medium saucepan and add the onion and carrots. 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. cooked peas and beans and cook the sauce for 2 minutes. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Set aside.Mix flour with salt and pepper.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Grill each side till golden brown. Stir in l tsp ketchup and mix well. Garnish with chopped parsley. 6. 3. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. stirring constantly to prevent burning. Add the seasonings. salt and oil.5kg broiler chicken 4 tomatoes. Remove from heat and leave to cool. Garnish with onion rings and tomato wedges.Add the garlic.Heat the oil in a large frying pan and when hot add the margarine. Push to one side of the pan. diced . TOMATO AND PEPPER FRIED CHICKEN 1. coat the cooled chicken pieces lightly. Add the beef stock. Add salt and steam for 10 minutes. 2. cook until thick. 3. 5. Set a side. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. 4. curry pepper and I seasoning cube. peppers and curry leaf. Set aside.
Chopped onion and green pepper can be added. prepared as omelettes and mainly served as breakfast and snack dishes. 5. Gently beat eggs. Remove and place a plate. EGGS Eggs are used.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. Mix well. poached. SHRIMP-SCRAMBLED EGG TOAST SANDWICH 150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled) Method 1.Remove from heat and serve with plain boiled rice and sweet corn. 2. . 2. Heat the oil in a frying pan and brown and pork in two batches. scrambled. pepper and salt together. milk. Serve with cucumber salad in addition.Bring the mixture to boil and add fried port. 4. Cook for 1 minute longer. 3. covered. remove the bay leaf and add green pepper. Method 1.Cover each sandwich and toast in the oven or a sandwich bread toaster. Cook slowly for about 20-30 minutes.When meat is completely cooked. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 2. Melt margarine in a small frying pan. 4. using a wooden spoon. They are served in a variety of dishes that may be used for lunch. 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.Cut pork into cubes. Garnish with avocado dices tossed over the stew. Stirring in beef stock/water and vinegar and add bay leaf.Combine the onion cucumber. Season to taste. diced. 3. Serve as the protein dish with buttered bread. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Remove to a plate. supper and deserts. Serve as a breakfast dish.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. wash and leave to drain. curry tomatoes and paste. 3. Heat the margarine and pour into mixture.Add more oil if necessary and onion. chopped shrimps/scrambled egg and mayonnaise in a bowled.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
/veg. 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. Season with curry salt and pepper and mix together. chilli pepper. 4. Stir into the cooked rice. 2. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Add the beef stock. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. 2. wash and cook rice with the chicken broth or water for about 30 minutes. Rice should be firm and non-sticky when cooked. peas and fresh curry leaf and pepper) and heat for 2 minutes. Toss the rice and vegetable well and simmer for 3 minutes. salt to taste and cook on top of cooker or oven till rice is cooked. Chop the spring onion. 5. Makes 8 servings. 3. green beans arid carrots lightly 5. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Marg. flake for 20 minutes and serve warm with curry sauce. tomatoes and spring onion. seasoning. Leave it to-drain and dry a little bit. celery. 3. Sort. green pepper. In a large frying pan. celery. mushrooms and carrots. Sort and wash rice. In a fry pan. Serve warm with braised beef and suitable sauce. 3. Pour into a sauce pan or baking dish. Pour the water over the rice and season with white pepper. Method 1. Chop tomatoes into large cubes. 4. 2. Add the cooked rice. heat the remaining oil and fry the onion. 6. . Put the rice meal in a baking dish and the fried liver chunks on lop. Stir in vegetables (leeks. Wash rice and place in a sauce pot. Fry the liver chunks lightly and set aside. Slice the onion and cut green pepper in long strips. Serves 8-10. 6. 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. 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. Oil oil for flying liver Method 1. 4. peas and carrots. Remove front heat immediately and pour the vegetables over the cooked rice. 5. sliced. soy sauce. Crush the seasoning cubes and add to the rice. put oil or margarine and onion slices and fry lightly (5 minutes). This may be served immediately with grilled fish and white sauce.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. salt. curry and garlic.
4. Blanch for 2 minutes and drain from the hot water. 3. Drain well and rinse under hot water to remove starch. 2. Slice the onion and chop the remaining tomato and pepper. Wash rice and let it drain of 2. Sort. 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. Heat the oil or margarine in a saucepan raid add the washed rice. Pour in the beef/broth water. Stir in the tomato paste and cook till sauce is almost dehydrated. remaining spices and the chopped veg and peas 7. Leave to drain dry. 5. Cook the noodles in boiling salted water for about 4-5 minutes. 2. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Combine the soy sauce. Toss in 1 tbsp of the oil to prevent sticking. curry and salt and cook for 2 minutes. Toss the vegetables in the pan continuously. Cover the pot and steam for about 2 minutes. Bring to boil and add the rice and the seasonings. 4. 4. Reserve one tomato and one pepper and grind the remaining ones. stirfrying for about 5 minutes without browning. Stir well. sliced METHOD 1. salt and white pepper. 3. Stir in sliced tomatoes. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. stir in any 6. ORIENTAL NOODLES 225g noodles (spaghetti. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. . Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. 3. Boil water and place the vegetable in the salted water. Serve immediately with grilled beef. 6. Set aside. Toss in the cooked noodles and heat through. Mix well and add margarine when almost cooked. Add the beef stock or brown seasoning cube. Remove from heat an serve hot garnished with tomato wedges or egg slices. curry. thinly sliced 4 carrots. 6. Heat a frying pan and add the vegetable. peeled and sliced 4 red chiIli pepper. 5. pepper and onion rings. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Steam for 10 minutes. 5. 7. Cook the rice in the fat ova.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. As the rice is getting tender without being soft. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring.medium heat. wash rice and set aside to drain. Serves 8-10. Steam for about 20 minutes till liquid is almost absorbed.
add the water. Cover the pan and cook gently for about 25 minutes without stirring. ground fresh tomato and pepper to make a sauce. curry leaf. 3. 5. chicken cube. 6. 5. seasoning cube. Remove from heat and set aside. chicken stock. add the washed rice over medium heat. Place vegetable oil in a saucepan and fry the onion. fried beef carrots. 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. When melted. 2. When the rice is light brown. Stir in the green and red pepper. then reduce heat and simmer for 20 minutes. soy sauce and salt to taste. salt. cover and cook in the oven.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. 4. nutmeg etc). stirring constantly. Cook and stir the beef in the vegetable oil until golden brown. 3. Stir in the rice and heat to boiling. leeks. curry. till rice is getting tender. 2. Add finely chopped herbs (parsley onion. Stir in the rice. Heat the foil in saucepan and add the margarine. and green chili pepper. Stirring gently. 5. salt and pinch white pepper. margarine and onion into the remaining oil over medium heat until rice is lightly brown. Wash rice and set aside. Serve garnished with green and sweet red pepper. green spring onion. Stir in water. bay leaf. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 4. celery and cook covered for 5 minutes. margarine and seasonings (ginger. 7. 3. until the rice is getting tender. Stir in the tomato paste and cook for 5 minutes stirring frequently. 4. . 2. 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. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. 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. Pour into a baking dish. Wash rice in cook water and leave to drain. 6. Now add the water. Heat to boiling.
2. Makes 10 Servings. Add rice to the boiling liquid. 4. Stir in the chopped fresh pepper. 3. Roil the shrimps in a little bit of water. Remove from heat and serve hot. salt and water in a boil. 5. mold mixture into small balls and drop into hot oil. Cover pot and cook for about 45 minutes or until rice is soft and moist. Remove from heat. 4. Heat oil. Wash rice in hot water to remove some starch. 3. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Cook the palm fruits until they are soft. Wash and grate coconut into fine flakes. filter and squeeze out all the liquid from the grated coconut mixture. Discard the chaff and pour the coconut milk into a pot. 6. . 3. Remove from oil. drain and serve with coconut as snack. Heat the milk and bring to boil. Put oil in a pot and place the corn in the pot 2. Stir in the peas. Put in a bowl and add all the water. Serves 10. 2. 3. 5. Continue stirring for the corn to he properly popped and cooked. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Simmer for 10 minutes and serve hot. Blend in the palm oil. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Cook over a medium heat. Ground corn into fine crumbs. broth of the shrimps and arrange the shrimps over the thick top of the rice. Place corn pepper. 2. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. 7. Using a fine sieve. 4. Meanwhile. Serve hot on a flat dish. Wash rice and add to the boiling milk. Blend well for mixture to mix well.40 6. Stir uniformly into the rice. 4. green pepper and celery. 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. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Put into a pot and heat to boiling. Method 1. chop the fresh pepper and onion and clean the shrimps. Fry until slightly brown. stirring until the corn starts cracking and bring about the white fluffy part. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. wash the rice. sugar. Pound in a mortar and use the water to get juice from the fruits. Season with salt and seasoning cube. seasoning cube and Onion. sprinkle immediately with sugar or salt and leave to cool. 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.
Remove rice from heat if tender but not soft. 3. Heat the oil in a large frying pan. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Cook rice with stock and salt to taste. 3. add the grated liver. Keep stirring for 2 minutes. Chop the peppers and onion and set aside. 3. leeks and green pepper 5. 7. added salt and sprinkle the clean rice in the boiling water. Serve warm with ewedu. Wash and clean liver. Cover pot and boil until cooked hut grain are separate. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Meanwhile. Remove any fat from liver and chop or grate into small bits. Season to taste of necessary and heat through for about 3 minutes. melon-vegetable. Stir in the cooked sweet corn. margarine and chopped parsley. 4. 6. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Stir very well all over and turn into a dish. Cook over medium heat for 5minutcs. 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. seasonings and chopped vegetables. agbono or mixed vegetable soup. Stir very well to avoid lumping in the foo-foo. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. 6. 5. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Chapter Five BREAD. fluffing up to loosen the rice grains. Note: Prepare corn foo-foo. 5. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Serve hot with spicy fried chicken and cucumber salad as a main dish. Stir in the cooked rice. Boil the 6 cups of water. 4. 2. 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. 2. Heat the water to boiling in a pot. stirring gently. Cook and leave to cool. Drain and serve with coconut as snacks. 3. 2. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed.41 2. rice and yam flour foo-foo as in plantain. Heat vegetable oil to faint smoking point. 4. Shell the corn and wash well. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. DOUGHNUT AND SANDWICHES . clop onions. celery. 4. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce.
Proof for another 15 minutes. Stir or knead every fifteen minutes. Fat is used to soften and lubricate the dough. Milk is used in some bread mixture in lace of water to increase the nutritive value.42 Bread are loaves made of soft doughy that are leavened with yeast. Makes 4 loaves. 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 . Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Add dissolved yeast to flour and mix the mixture to a soft dough. Dissolve yeast. Cover with a slightly wet towel in a warm place. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Combine margarine. Method 1. milk and flour in a bowl. 4. When baked. salt. Shape into loaves and place in well greased pans. 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. blend remaining sugar. Gradually add the flour to make a stiff dough. sugar and fat are mixed and allowed to ferment. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. aid fermentation and contribute to the colour. The dough can be baked or fried. moist and tender in texture. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Reserve 2 tbsp flour for kneading. fat. Bake in pre-heated oven for 40 minutes. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. If the temperature of the water is too high. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. If liquid milk is to be used. 3. 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. 5. In a large bowl. A variety of fillings can be used. 5. Soften the yeast in lukewarm water. yeast. 3. Let rise till dough is well risen above the pan edges (double or three time size). roast bread should be soft. while low temperature retards the fermentation process. remove from pan unto wire racks to cool. Knead again on floured board until smooth and elastic. Nutmeg and other flavoring can be added to bread to improve flavor. fat and dissolved yeast. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Allow to m for 10 minutes. More yeast is often used but they require the same fermentation or proofing process. 4. water or other moisture. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Yeast is the raising agent and it grows best in lukewarm water. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. sugar and fat. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. They are made from flour. Cover and put in a warm place for hour. After 1 hour shape into a round loaf and place in well greased pans. yeast. Knead lightly and keep covered for 10-15 minutes. sugar and salt in warm water. 7. Sugar is used to sweeten bread and to aid the process of fermentation. 2. 2. Weigh and measure all the ingredients set aside. Bake until golden brown. the yeast will be destroyed. Dry milk is more often used. 6. Knead the dough. With the sponge method. When dissolving yeast ensure that lukewarm water is used. eggs and milk than the plain bread. part of the flour.
LEMON BREAD (COFFEE/TEA CAKE) 3 tbsp margarine 1 tsp baking powder ½ tsp salt 125m1 milk 50gs sugar 1 ½ tsp lemon juice 2 eggs grated rind of 1 lemon 300gs flour ½ tsp nutmeg YEAST DOUGH CAKE 450gs flour 1 tbsp grated lemon and l00gs margarine orange rind l00gs sugar ½ tsp grated nutmeg 2 eggs pinch of salt 2 tsp dry yeast 75-80m1 warm milk 50gs currants. 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. 5. Gradually stir in the yeast mixture into the whole meal and fat mixture. Shape into balls. 2. 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. 4. Note: Whole wheat bread is usually heavy. Add yeast (now in bubbles ) and beaten eggs to the mixture.for 15-20 minutes. 2. salt. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Dissolve the yeast and sugar in the warm water. reserving 4 tbsp. 4. 8. Makes 15 rolls. fat and whole meal flour in a bowl and set aside. Place a warm place to rise till double in size (5045 minutes). Add flour. 6. Grease a medium-sized cake pan and fill the dough into the pan. Add the dissolved yeast and I mix in the beaten egg. Dissolve the yeast and sugar with the warm milk. Place each in well greased queen’s cake pans. Leave to proof in a warm place for another 20-30 minutes.43 Method 1. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Mix sugar. 3. 4. Dissolve yeast in lukewarm water. Cover and let rise (5minutes) 3. Mix well without kneading. punch down. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Bake in a moderately pre-heated oven for 30-40 minutes. Cover and let rise for about 20 minutes. Cover and proof it a warm place until double in size. Method 1. Cover and let it rise for about 5 minutes. 8. 7. Pre-heat oven and bake for 30-40 minutes after reducing the heat. nutmeg currants and milk together. 7. Process whole wheat grains into flour or purchase whole w heat flour. 6. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Mix thoroughly with a wooden spoon to obtain a soft dough. soften than that of plain bread. Combine salt. 5. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Place the bowl of dough in a warm place to rise for about 30 minutes. Mix the flour and the rest ingredients. 3. Sieve the flour and salt into a bowl and rub in the fat. 5. Place in a greased bowl and grease top of dough. 2.
sugar. Place them on a well-floured tray. Divide the dough into round doughnut shapes without hole al the centre. Take the basic doughnut recipe. Serve as snack or tea dainty. 6. 4.44 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. 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. Place in a warm place to rise till double in size. 2. In a bowl mix margarine and the remaining warm water. about 1 tsp in each hole. Then place dough in heated deep oil and fry until golden brown. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 9. Slightly beat eggs in mixing bowl. Deep fry the doughnuts till golden brown and drain off fat. . strawberry etc) vegetable oil for deep frying Method 1. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. 7. add sugar and mix thoroughly. 3. 1 . 4. cover and allow to prove until double in size. 4. Sieve the flour. Turn dough into a flavored board and knead briefly. Add the melted margarine. Add the dissolved yeast and gradually mix in flour into a smooth dough. Roll doughnuts in a tray containing sugar. Press a floured thumb into each doughnut and add a little jam. 2. Knead lightly. 2. Add milk and mux. 5. 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. roll ot dough to Y2 inch thickness and cut out round shapes. . Add one tbsp sugar to facilitate fermentation of the yeast. 8. prepare the dough according to the instructions for preparation. 3. 5. 4. to the mixture add to mixture. 3. Drain off an roll them in sugar if desired. Heat the vegetable oil in a deep frying pot to a moderate temperature. salt and nutmeg. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Let dough rise for another 40 minutes or till double in size. 3. Leave in a warm place to prove until they are well risen (double in size) 6. salt and nutmeg into a bowl and rub in the margarine. (See pp). Ferment yeast in half of the warm water. Roll out to floured board 1 or inch thickness.. Add beaten eggs. Sift the &y ingredients together and add to egg mixture. Gather mixture lightly and set aside for 1 0 minutes. Combine milk and flour. Place them on a greased tray and cover with thin polythene. Using a round cutter. Mold back each carefully to seal the hole. 2. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Ad vanilla and mix well. Dissolve the yeast in half of the warm water. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Tack each firmly with lightly wet fingers. Roll the cooked doughnut on granulated or icing sugar. 5. ensuring that the heat is not too high or too low.
Spread on crackers or toasted bread triangles. closed or multi-layered. egg and almost the remaining water or as needed to obtain correct consistency of dough. Day old bread is usually preferable. BEEF BURGER 400 grams minced beef 4 large firm tomatoes (sliced) ½ medium chopped onion 2 tsp salt Pinch curry and thyme (optional) 1 tsp melted margarine 8 dinner rolls (small round bread) mayonnaise 2 eggs 4 tbsp bread crumbs . Handle gently. Rub in the margarine. with or without sauce such as (salad cream. SANDWICHES Sandwiches are meals that arc made of regular or special bread. smooth and pliable dough. 3. Sandwiches may be served hot or cold. Knead to elastic-like texture. 8. Avoid making very large sizes. Cut into 4-6 inches of the base of the triangle to form a crescent. Add the dissolved yeast. Party or tea sandwiches should be in small triangular sizes. 6. Drain off fat and roll in granulated sugar or top with favorite icing. salad and various types of food. 2. the bread cam be sliced before or cut after filling if necessary. 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 1.45 5. especially when some items have to be chopped or mixed up. 7. ketchup or mustard cream). Mix all the siffed dry ingredients together in a small bowl. jam. 6. roll out into ¼ inch thickness. corned beef. Add some currants/fruits if available before folding into crescent shapes. When dough is ready for proofing. Dissolve yeast in half of the warm water. 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. When sandwich is planned for lunch. it should be attractively arranged. sardines. 3. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. jams and other spreads. Also do not use filling that can soak the bread. In using fillings. boiled or fried egg. Makes 20 doughnuts. Vegetables like lettuce tomato and onion slices may be added. 4. 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. They may be filled or spread with a variety of items such as meat. Drain and mash sardines. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. 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. b) The filling can be made from meat. d) A garnish should be added to a sandwich when it is ready to be served. Keep them covered and use as tea sandwich. Corned beef or chopped egg can be used as alternative. Fry in hot deep fat until golden brown on both sides. 5. 4. Combine sardine and blend with remaining ingredients to desired consistency. Mix thoroughly into a soft. fish. 2. Roll out on floured board to inch thickness and cut with doughnut cutter.
sugar and flour in addition to flavorings.15minutes. Combine all ingredients except mayonnaise and the bread. milk and vanilla are gradually poured into the creamed mixture. sugar. eggs and raising agent. 3. adequate size of pan and baking temperature. Pure sponge cake uses only egg whites. baking powder and salt) are folded into the creamed mixture. The quality of cakes is very important. large cakes must be level at the top. Pastry-blend or rubbing in method involves blending of fat and flour together. Cooked on both sides. Examples are shortened cake. A good quality cake must be light. Also. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. spread ½ teaspoon mayonnaise on the meat. Fill the bread with the grilled meat. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. 2.. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. beaten eggs and milk are beaten together to blend thoroughly. 2. 2. type offat and amount of time available. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Chapter Six CAKES. Remove from heat and slice the rolls into two. It must not be heavy. In choosing mixing method. The creaming method usually produces better quality. Put in the oven to bake for 10. sticky or crumbly. marble cake and coffee cake. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. fruit upside down or carrot cake. the equipment available. In addition. 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. Regular bread slices can also be used. The pan must not be filled more than half for two-thirds with the batter. sides of pan when baked. but egg yolk and fat are not included. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. Small cakes like queen cake . 4. In a separate bowl. An examples of this type is chiffon or feather cake. Combine all ingredients except bread in a bowl. the cake will be hard when baked. 5. 6.15 minutes. Split the oblong rolls in half and spread margarine on the sliced surfaces. Toss well. In order to produce good quality cakes. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. the melted margarine. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. even in colour and firm. it is essential recipes and use proper ingredients appropriate method of mixing. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. The mixture is well beaten till light and foamy after which the dry ingredients (flour. All ingredients must be at room temperature when mixing cakes. The flour mixture and milk are added to the cream mixture and set aside. consider the quality and type of cake as indicated by the recipe. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Examples are queen cakes. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. Beaten eggs. There are four basic method of mixing cakes 1.46 Method 1. Queen cake and ginger bread can be made in this way. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. The eggs are separated and only yolks are beaten into fat mixture. cakes. 4. Conventional sponge method in which the fat and half the sugar being creamed first. The cake must be baked in a well greased pan for easy removal when baked.
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. it means the cake is baked. QUEEN CAKES (RUBBING . Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Stir in lemon rind and mix well. Cream margarine and sugar thoroughly until fluffy: 3. sieve two times. alternating them. Beat egg and stir into the flour ingredients. Sift the flour. Having all ingredients at room temperature. Make 12 small cakes. 6. 3. When the knife comes out clean. Grease cup cake pans and fill the pans. . Sprinkle lemon rind over remaining flour. salt and nutmeg into a bowl. Finally fold in the last portion of the flour mixture and remaining milk. When baked remove from heat and place on cooling racks. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 2. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. and beat with wooden spoon. Gradually pour beaten eggs into the creamed mixture. beaten well in each addition. 7. 4.47 should have good shapes and rounded but slightly peaked tops. Now add a half of the milk and a second of the flour. Add the washed eggs. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. salt and nutmeg. 2 tbsp desiccated coconut or currants can be added when mixing.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. one at a time. Spoon mixtures into well greased queen cake pans or paper cups. 8. 5. Cream well until the mixture is light and fluffy to a dropping consistency. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Cream margarine. lime/lemon rind 150 grams sugar ¼ tsp. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Nutmeg (grated) 3 tsp baking powder 4 egg. until well mixed Add baking powder and nutmeg into flour. Sieve ‘flour with baking powder. 2. Add vanilla and cream well. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1.IN. 2. Note: 1 ½ tsp vanilla. 4. baking powder. Fold in well 5. 3. Add the lemon juice and the milk gradually as the constituency becomes stiff. sugar and vanilla together with electric mixer or wooden spatula. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking.
Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. baking powder and all spice together. Add dry ingredients. Cream margarine and sugar thoroughly. Put water in a small pot to boil. baking powder cream of tartar and salt three times. 6. Bake in pre-heated oven for 40 minutes. Using an electric mixer or whisk. margarine. When baked. invert on a cooling rack can iced or served with vanilla sauce. Mix the batter thoroughly. 6. Serves 12. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. one at a time. The batter is now in three colours (cream. Sift cocoa powder into one portion and the pink colouring in another portion. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Stir the mixture into the boiling water. Baking powder l tsp baking soda 120m1 diluted milk . Top the brown with the pink as second layer. Slowly add vanilla and egg whites. Fold in the sifted dry ingredients alternately with milk. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. brown and pink) in 3 bowls. 5. custard powder and nutmeg. Using a whisk or mixer. blend eggs. Bake in 350°f in a pre-heated oven for 45 minutes. 2. Pour into a well greased square or round pan. 7. Stir in flour mixture. 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. Blend in colours very well without over mixing batters. 3. 4. beat well after each addition of egg white. 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. Sift flour. 3. vanilla and currants alternately. Mix well and share batter into three equal separate portions in 3 bowls 5. 2. 6. 2. Cream sugar. 4. peeled and mashed 2 large eggs 1 teasp. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. alternating with milk. sugar and vegetable oil.48 4. Sift flour. grated carrot and toasted coconut. Serve 10. salt. Spread the brown mixture at the bottom of the pan. Add vanilla mix well and serve as a warm sauce over cakes and puddings. 3.
Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. and leave to cool slightly. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Add the flavorings. Beat eggs and add to margarine and sugar mixture. 2. 5. 4. 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. baking powder and soda. using half of the milk.) 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. Gradually fold in the flour mixture and floured mixed fruits. Sieve out fruits and toss in little flour. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Melt the margarine and ensure that all the ingredients are held at room temperature. Fold in the flour mixture into the margarine-sugar mixture. allspice and baking powder. Spoon topping over the whole top of the cake. 6. 2. Pour into a greased brunet pan or hollow pan. Method 1. lemon rinds and remaining brandy. honey and grated coconut in a sauce pan and cook for about 5 minutes. sugar and vanilla until light and fluffy. place margarine. Sift together the flour. 4. This can be used in place of browning. Preheat the oven 4. nutmeg. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Mix thoroughly until foamy. then stir in the toasted coconut. Note: Caramels. 5. Cream margarine. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Add caramel or browning to sugar mixture. Soak fruits in brandy. Beak in the eggs one at a time. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. 3. 2. Sift together the flour. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 ½ tsp baking powder 150 grams mixed fruits 300 grams soft margarine 300 grams brown sugar 90 grams (6 tbsp browning/caramel) 1 tsp all spice 1 tsp vanilla 150 grams raisin/currants 1 tsp lemon juice 1 tsp strawberry flavoring 1 ½ tsp rind of one lemon 1 tsp almond flavor Method 1. Place on a wire rack to cool completely when fully baked.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Bake at medium heat until cake is cooked (45-50minutes). Pour batter into well greased and floured pan. Remove from heat. 3. 3. 7. To make the topping.
The pineapple should be evenly distributed all over the bottom. 5. Shape into loafs and place in a warm place to rise until double in size. bake in pre-heated oven at 4000 f for 10 minutes first. Method 1.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. When double in size. Set aside until lukewarm. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Beat well until the mixture is well blended. 4. 3. reserving some for kneading. Dissolve yeast in warm water with l tbsp sugar. Place on a board and knead until firm and glossy. Bake at 350f for 50 minutes or until cake is golden brown. Add the remaining flour. 6. 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. Combine margarine. 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. When adequately risen again. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Stir the dissolved yeast into the oatmeal mixture. Add the margarine. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 3. FRUIT UPSIDE DOWN CAKE 300 gram chopped pineapple 300 grams sifed flour 150 grams sugar 1 50 grams margarine 3 tsp baking powder ½ tsp salt 200m1 milk 1 tsp vanilla ½ tsp nutmeg 4-6 eggs. 2. Mix the soya bean flour. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Remove from pan and insert on cooling rack. Serve with vanilla sauce as a dessert/sweet. 2tbsp sugar (reserve 2tbsp) and the salt. 6. 2. . 7. Pour cake batter over the pineapple as a second layer. Shape in to two loaves and place in a greased bread pan. Mix dough thoroughly until it stops sticking to the hands. Fold in the dry ingredients alternately with the milk. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 3. Add one egg at a time and beat thoroughly. 2. Set aside and leave to cool completely before using for cake or caramel custard. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. sugar and vanilla and cream well. margarine salt and the remaining sugar in a bowl. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. CARAMEL 100g sugar 200m1 cold water Method 1. 4. 3. add half o f t h e flour and mix until smooth. bake in a pre-heated oven for 30 minutes. Makes 2 loaves. Put the oatmeal in a large bowl. Mix again and knead a second time. stir in the warm milk and boiling waters. 4. Cover and set aside for 5minutes. 5. Reduce heat to 350°f and bake for 4Ominutes. 2. Boil sugar and water quickly without stirring until golden b r o w n and glossy.
1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Gradually blend in the softened oatmeal. Grate the coconut and spread out on a baking tray and put in a preheated oven. 3. Fold in the flour ingredients. 5. Bake till dry but not coloured. . 4. 3. Beat egg white again. 2. Add the caramel. Cream margarine and sugar till light and fluffy. Stir in the orange rind. pour the boiling water over the oatmeal and mix thoroughly. Grease a medium. Now sift the baking soda. Decorate for anniversary ceremony when cool. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. beating very well. 4. Occasionally. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. stir to prevent burning or uneven browning. Cream margarine and sugar until light and fluffy. vanilla and almond extract. . Beat eggs till thick and mix in to the sugar and fat mixture. Add the egg yolks one at a time. Mix the orange juice with the rum together 4. 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. cinnamon and salt into the sifted flour. 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. Bake in a pre-heated oven at 350° for about 45 minutes. 3. Sift together the first 5 ingredients twice 2. Gradually beat in tile beaten eggs. Cover and set aside for 20 minutes. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Store in air tight containers for later use when cold. Mix together and add the currants to mixed fruits. beating well.51 DESICCATED COCONUT 1 coconut Method 1. 6. 2. Toss together and set aside. Mix the brown sugar and margarine till soft. 2. Break and grate off or scrape away the brown surface of the coconut flesh. Prepare caramel and set aside to cool. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes.
Heat the oil for frying and use oiled spooned to scoop the mixture. Sift the flour. Allow to cool and cut into squares to serve as finger food. Add scrambled eggs or sausage as breakfast dish. 4. beat the mixture lightly for about 3 minutes. 7. Flip the pancake cover to brown the other side. 9. 2. Alternately mold batter in balls and drop in the heated oil. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. 5. Make a well at the centre of the flour mixture and add one beaten egg at a time. margarine. 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. 7. Drain out oil and serve as snack. Cover and set aside for about 10 minutes. Mix the flour. 8. milk and vegetable oil. fat. flour. 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. 3. 4. Cover and allow to ferment till it bubbles (1 5 minutes). 4. 3. Fry until golden brown on all sides. Beat and drop the batter in balls from oiled Spoon into the hot oil. Stir in the nuts and mixed fruits. 5. Pre-heat the oven. test for doneness and remove from heat. 2. rise to the top and become popped.52 5. Serve as a snacks. Fry until the mixture is light brown and remove with a straining spoon. Beat the batter until it is smooth. 5. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. . Using a wooden spoon. Stir in the milk and mix thorough. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Lightly grease medium-sized baking pan and pour the batter into the pan. salt and baking powder till the mixture becomes crumbs. 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. Bake in the pre-heated oven for about 45 minutes. Stir in the dry ingredients into the milk egg-mixture. 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. Mix the sifted flour. Dissolve half of the sugar in the yeast. Heat vegetable oil. 2. Sift sugar. salt and baking powder. In a separate bowl beat the egg. sugar. Yields 1 serving of4 pancakes. 6. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 3. remaining sugar and salt in a bowl. 6. When brown. Serve with honey or pancake syrup. At this time the underside of the pancake is golden brown.
It is made with flour. Fill with meat. salt and water. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. Add the fat and mix until mixture looks like fine bread crumbs. 2. 8. 4. pastries should be flaky. The dough is gathered to form a ball and rolled on a flat surface. The pies must be sufficiently filled. Before mixing the ingredient for pastry. It produces very tender and flaky crusts. sugar. Toss flour and salt together. Cover the pie shells and seal properly. (2) Flaky pastry has ratio of two-thirds fat to the flour. fat. Pie filling must be made earlier and cooled before filling the pie shells. After mixing. chilled and cut into desired shapes with biscuit cutter. fish or sausage fillings. The water is used to bind the ingredients. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. When baked. The flour must be of good quality in order to produce firm products.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. BASIC PASTRY (FOR MEAT. nor too soft or crumbly. Cold water is added gradually to the mixture and it is combined together. Cookies should neither be too hard. The salt contributes to flavor and the fat gives tenderness. The pies are arranged in well greased baking trays and placed in pre-heated ovens. 5. Over mixing will result in toughness of cookies. tender and golden brown in colour. 3. Cookies can be mixed by creaming method or pastry method. Sprinkle with enough cold water to moisten. Cookies is another favorite snack made from soft dough. always set aside some flour that will be needed to sprinkle on. For best result. Machine is also used for mixing of pastry in order to have cumulated quantity of fats well distributed in the flour and incorporate sufficient air into the dough and improve tenderness. the dough is lolled. Roll out to ¼ inch thickness on floured board and cut into shapes. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. 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. 6. board and dough when rolling. fat. The surfaces may be smooth or rough. Gather into a ball and set aside for 15-30 minutes. Makes 8 pies. 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. Cut the top with a fork and the beaten egg. 7. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The tops at the top of each pie with fork or knife to permit steam to escape during baking. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. After mixing. It produced less flaky and tender crusts and it is often used for commercial productions. They should be removed from the trays immediately they are baked. the pastry dough should not be over stretched when rolling and cutting. rising agents and flavorings. and cold water is desirable. When mixing and rolling. pies may also be fried in deep fat. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. The softer doughs may be dropped on baking trays for baking. . Bake in pre-heated oven for 30-40 minutes. eggs and milk. well folded and sealed together to prevent leakages. Plain pastry may be classified according to the ratio of fat to flour. Prepare the filling and set aside to cool. Alternatively.
chopped and boil 2 ½ margarine or vegetable oil Method 1. folding in and stirring well un flour is well absorbed. 8. Using the rolling pin. 6. Using a spoon. 2. 3. peas. Add the beef broth. Remove 2-3 tbsp of flour mixture for rolling out. Stir-fry for 2 minutes and remove from heat. which now gives 4 sausage rolls. Roll up the remaining pastry. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Fry for 2 seconds and then add minced beef or fish flakes. melt margarine or heat oil and add onion. 5. 9. 5. 4. 4. Bake in preheated oven for about 40 minutes or till light brown. 7. Handle dough as little as possible and place balts on a floured board. Add carrots. In a bowl cut in the margarine and rub in to have flour crumbs. 2. Make a well in the centre of the mixture and add water gradually to form a past. In a saucepan. Rub in the fat into the flour. 3. Add baking powder. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. . Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Rub the sausage generously along the centre of pastry. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. 3.54 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. 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. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 6. Prepare the margarine or oil pastry. Cook for 8 minutes until beef is cooked. roll out the dough into Y2 inch thickness in rectangular shape. Roll over in two or three folding. Sprinkle flour into the mixture. Sift flour and salt 2. Gather the mixture in small balls without kneading. 4. See diagram for rolling out cutting guidelines. Mix the sausage and curry or nutmeg. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. spread the mixed sausage on the surface of the rectangle. 5. nutmeg and sa1t Toss together until mixture forms crumbs. Use fork to cut the top of the rolls and place in greased pan. water and the seasonings stir well to mix up ingredients.
curry. salt ingredients thoroughly. 6. 7. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Seal the edge of the last fold with little water. flour and salt into a bowl. Add the flaked fish. pressing together to form a whole egg again. Heat oil in deep fryer and fry the rolled up egg till golden brown. 5. 2. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Gather the mixture into a ball and roll into ½ inch thickness on a board. 3. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. seasoning and water. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 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. Serve wit groundnuts as snack. 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. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 4. 4. Sieve the baking powder. salt. Make a thick paste with flour remaining margarine. 5. 6. Cover each half. Note: Corned beef or sardines can be used as alternatives. Do no knead pastry. Cut into rectangular shapes and fill them with the cooked fish filling. 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. 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 . Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish ½ tsp curry 3 tbsp milk 6 tbsp margarine (90g) ½ tsp ground pepper 200g plain sifted flour ½ tsp soy or maggi sauce pinch salt and pepper ½ tsp baking powder Method 1. 6. 5. 4. Pre-heat oil and fry until light brown. cut length wise through the middle and scoop out the yolks. Split into 2 sections again and garnish with cucumber slice to serve. flour board with reserved mixture. pepper. Drain and serve hot.55 2. Heat the vegetable oil and onion in a frying pan for 2seconds. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Place the yolk in a bowl with the minced fish. If heat is too low or much quantity is fried at time. 3. 2. 3. Allow chin-chin pieces to drain off oil after frying. the chin-chin will soak the oil and will no be crisp. pepper. milk. 2. Add cold water and bind together. Stir well and sprinkle in the flour to bind the ingredients. 3. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Peel the boiled eggs.
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. drain serve as snack or cocktail. Fry pies in heated vegetable oil till golden brown. Heat oil for deep frying and cook the eggs under moderate. Coat the remaining eggs. Rub in the margarine for the flour mixture to form crumbs. Gradually fold in the vanilla and warm water. Now coat the shelled egg with remaining flour and wrap each egg.80m1 water ½ tsp baking powder Beans. Grease a swiss cake pan and line with a greased paper. Now whisk. 4. mix flour. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. Fill each pie shell with the prepared filling. Use a pastry cutter to cut pie shapes. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . 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. Taking one at a time. Sieve baking powder into the sieved flour and sieve the sugar separately. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 5. 3. Bake in a pre-heated oven until golden brown and firm. 5. Gather the soft dough in a ball.56 Method 1. sugar and salt together 3. 2. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. When baked. heat until the coating is golden brown on all sides. Add cold water to make the dough. Peel hard-boiled eggs and set aside. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Sieve flour. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Remove sugared paper and cool the roll on a cake rack. sugar. 6. with a portion of dough. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 4. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Now spread the warm jam all over the surface of the rectangular-shaped cake. 8. 3. Cut into smaller rolls. Make a well in the centre. 5. without stretching. 7. Reserving one table spoon of flour. 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. turn out the cake on a sugared paper and remove the baking paper carefully. Cut the margarine into the flour ingredients. Serve as snacks. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. vegetable oil for frying . 9. 8. Roll out pastry about ¼ inch (1/2 cm) thick. After 5 minutes of whisking. 6. 4. Fold in lightly with a metal spoon. 2. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. salt and baking powder into a bowl 2. 7. Put the mixture in to the greased pan over the paper and spread evenly.
beer etc. Sedatives: Alcoholic drinks. Milk contains protein. 4. Also. minerals and vitamins. Maintenance of proper hygiene is important when handling the ingredients. fat. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. 6. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Gradually add flour. sugar and vanilla. Beat in egg and vanilla. tea. Bake in slow oven for about 20 minutes or until firm to touch. Stir in the coconut and mould into I inch balls. tea and cocoa are popular in meals. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. the beverage is known as fruit drink. beat until blended. Nourishers: Milk shakes. Put 2 or 3 cookies together with the vanilla filling in between them. boast the body’s energy and vitality and ensure a healthy lifestyle. Use filling for sandwiching sponge cakes as well. Allow them to cool thoroughly before removing them from the baking tray. Refreshers: Fruit drinks and soft drinks. add flour and mix well. malted and vegetable juices. egg drinks. Makes 2 ½ -3 dozens. 4. 2. . They are later mixed with water or other beverage and served chilled. Cream margarine. 6. 3. 5. cocoa. 5. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. Soft drinks. Energizers: Malted and vegetable drinks. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. 5. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Make 3 dozens. fruits juices. Stir in the water. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Bake for 8-10 minutes. Nutritious drinks provide specific nutrients to help fight illness. ensure that good quality fresh fruits are used. Stimulants: Coffee. stimulating drinks between meals. ensure that you use appropriate’ utensils like jugs. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. 6. 3. Remove from heat and cool on wire racks. fresh fruits drinks. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. mineral water. coffee. They are grouped as follows: 1. Place the balls apart in an ungreased baking tray or sheet. Shred coconut and set aside. egg hot drinks. Peel or scrape off the brown back of the coconut flesh. 2. 2. as accompaniments to meal or the final course of a meal. fruit and milk drinks are more nutritious.58 Method 1. 3. 4. When preparing beverages. Blend vanilla and desired food colouring. flask and teapots. However. lemon grass and scent leaf tea. 8. beating until light and fluffy. Cream margarine and sugar. Add sugar alternately with egg white. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. 7. 2. Beverages may come from mostly animals or fruits and vegetables. Chill for ease in handling. 3.
Orange and pineapple juices maybe added. Boil the water and leave to cool. Sweeten with syrup 3. Make ½ inch water melon cubes from the scooped watermelon. Wash. Combine these in a bowl to prevent browning of the bananas. Wash fruit and cut into sections. reserving the shell. peel pawpaw and remove the seeds. 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. 4. 2. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. 3. trim the edge for the watermelon shell by cutting a saw tooth edge. scoop out the pulp and squeeze out juice through a sieve. Slice the bananas and dice the pineapple. Add syrup to taste and the lemon juice. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Leave to cook and chill before serving. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. . Wash and cut fruit into halves. 2. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Using a sharp knife.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Boil for another five minutes for4fie syrup to thicken slightly. 3. Pour over the juice in a jar. 2. Chili before serving. Cool and add to fruit drinks. Squeeze out the juice. Place the sugar and water in a saucepan and heat till all sugar are dissolved. 2. Stir in the orange juice. Remove seeds. discarding the seeds. Scoop out the melon fruit. Blender can be used to crush the pulp before sieving. 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.
peel and remove the hard core at the middle. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 5. Stir in the pineapple juice and sugar to taste. Wash. stir in the ginger or cloves and set aside for few minutes. 2. Cut beetroot in to small pieces as well as the apple. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 3. Serve chilled in glasses and garnish with lemon/lime slices. Cover and keep drink until cold. 7. Filter very well and discard the chaff. Sort the dried zobo flower to remove all dirt in it. 4. Wash lemon(s) and squeeze out the juice. Wash. Method 1. scrape and grate carrots. Wash them in clean water. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. The fleshy part of pineapple is cut and served as a dessert or refreshments. Remove from heat. 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. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Pour into jugs and chill before serving. Boil the 3 litres of water and pour over the washed zobo. Mix well and pour in to cocktail glasses. 5. Add the pure water and strain into a glass jug. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Use a blender or juicing machine to blend the fruits. Add the pure water to filter and obtain the juice. 3. Alternatively. but do not peel beet root. Mash the pawpaw or pulp in a blender. Add lime and syrup. Add ice blocks to serve immediately. 4. 3. 2. 2. Cut into small chunks and put in a bowl. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink.60 2. Add the bitter lemon last. Add previously boiled water to mashed pawpaw and strain into a glass jug. Leave to cool completely. 4. Scrub pineapple. 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. 2. Garnish side of glass with cucumber/lemon slices. Sweeten with syrup and add the lemon juice. Serve chilled. remove immediately from the water and place them in a sauce pot. Stir in ginger. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. 6. Serve chilled in tall glasses with a sprig of lime leaf as garnishing.
Note: Pineapple or grape fruit juices may be used or added. Chill till serving. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 3. After heating cool and chill drink till service time. Remove the flesh of the sour sop and discard the seeds. Pour the fruit juices and tea over a large block of ice in a punch bowl. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. 6. Place in a bowl and add a little water to the fleshy part. Slice into bits and put in a bowl. Crush it and pass through a sieve to extract the juice. Wash fruit very well. Wash and peel bananas/plantains. 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. Pour liquid into a pot. chilled. Chill the orange juice and the wine. Filter the mixture through a fine sieve into another plastic or glass bowl. 5. Mash but do not blend the plantain pieces and add the water. 4. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. 6. Add the bitters and ginger ale. Serve immediately in wine glasses garnish with lemon slices. 2. Serve in tall glasses garnished with few pawpaw chunks. 4 lemon slices 2 tbsp sugar syrup . CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Add milk flavour 2. 4. 3. Garnish with orange slices serve in tall glasses. 2. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 3. Mix the orange juice and milk together. 2.61 Method 1. Avoid use of aluminum utensils. 5. add sugar or syrup (if necessary) and boil for 20 minutes. Chill and serve garnished with lemon slices. 2. Mix all the ingredients in a punch bowl. sweeten to taste with the sugar or honey. Pour mixture into an air-tight plastic bowl and cover well. Add syrup and nutmeg/vanilla. M ix in remaining water and strain the liquid into a glass jar.
Dissolved sugar in water. Combine the juice in a bowl. Chill the brandy. 2. Mix well after each addition. 2. 3. Cover the jug and allow the lemonade to cool. 2. Half a teaspoon of brandy flavor can be used in place of pure brandy. Wash and break eggs into saucer. 3. Serve chilled with lemon slice topping as garnishing. 4. one at a time. strained juice and sugar syrup. 3. Pour into glasses. 3. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Stir in the brandy. 2. Strain the juice into a jug. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Cut into pieces. Stir in the syrup and strain. Stir in the remaining orange juice. Add the lemon rind pour the water into the jar. Stir well and add the wine or ginger ale. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Blend half of the orange juice and milk in a blender until smooth. Mix all ingredients either by whisking or mixing in a blender. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. 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. Add the syrup to the juices 4. Add sugar if desired. Wash lemons. Serve into four glasses and add ice cubes. tangerines. 2. Push the lemon pieces and apple sections through a juice extractor/blender.62 Method 1. Add eggs to mixture. Serve chilled. Dust with nutmeg as garnishing. Peel the lemon and out the pit including the seeds. Squeeze the juices from the lemons into a jug. Wash and cut apples into sections. Note: Oranges. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. 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.
Cut up carrots and blend to a smooth pulp. Most light desserts are usually served chilled. appropriate cooling temperature is important for maximum enjoyment of such dishes. In preparing and serving desserts. Add margarine and nix well 2. 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. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 3. Serve chilled in glasses with ice cubes. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Stir in the run or run flavouring. Add the remaining water to the crushed mango and filter out the liquid. Remove from heat and whisk until cold and thick.63 Sugar to taste 800m1 water Method 1. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 5. Fold in the melted margarine or vegetable oil gently. 5. creamy and double in size is obtained. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 4. 4. stirring well till dissolved 2. making sure that it is not stretched 4. Fold in sifted flour and baking powder very gently 6. floured baking pan. Place in a bowl and mash very well. 6. 3. Allow to rest in a cool place before using for jam tarts. 2. 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. beans pie or fish pie. Melt margarine and leave to cool. Whisk eggs. They increase the enjoyment of meals. Continue until smooth mixture that light. They are usually served as the third courses in meals (fruits pies. 2. Cover and set aside. Cream eggs and sugar. sugar and cream of tartar in a bowl over a pan of hot water. Beat in the vanilla and lemon extract. Therefore. cloves and vanilla Mix thoroughly. Leave to cool 3. Place in a greased. Mix carefully until slightly smooth Handle pastry gently. Add three quarters of the water to the carrots and strain out the liquid into a bowl. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. vegetable tarts. 3. 7. 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. 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. cakes an puddings) and light dessert dishes (ices and fruits). Wash. peel and chop mango flesh.
sugar and egg yolk together. stirring constantly as the mixture boils. Makes 6-8 servings. Cook water in a pan and leave to simmer. 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 the cooked cornstarch and mix well. Heat the mixture to hotness. Get the egg-milk mixture from freezer and beat till smooth and creamy. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. stirring constantly with a wooden spoon. . Fold the egg whites into the egg yolk and milk mixture. Beat the milk mixture until thick and stiff enough to form peaks. 2. Remove from heat and leave to cool. mixture.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1.serve topped with cornflakes. Serve as dessert. 3. Return to sauce pan and cook over medium heat. Serve in cups. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Heat milk to lukewarmness. 4. Freeze for 30 minutes until mushy. Mix cornstarch or custard and a little milk. 3. Cook for 2 minutes longer and remove from heat. 4. 5. Freeze in covered plastic container until it is firm (4hrs). Beat reserved egg whites to stiffness and fold into the cooled milk. milk. 2. 3. vanilla. 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. Beat eggs slightly. Separate eggs . 5. Add vanilla and chill before serving 8-10 servings. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 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. make it thick and set aside. Vanilla/nutmeg Method 1. salt and milk. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Place the milk mixture over water simmering in the pan. 2. 2. Pour into greased baking pan. Do not allow to boil. Add vanilla and pour into a shallow pan. 3. add sugar. beating only the milk. Gradually add the vanilla or banana flavor essence. 6. and bake for 25 minutes. 4. fruit chunks or jam. Beat egg yolk and blend 25g of sugar. nutmeg and salt. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Prepare cornstarch with little boiled water.
Keep refrigerated. Cook until set but not sticky (about 35 minutes). Combine all the fruits in a bowl. Combine all the above ingredients in plastic bowl and mix well. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. 4. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 3. Use as spread for bread and filling for doughnuts. 2. 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. 2. Toss gent1y using a wooded spoon. vanilla . Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Top with coconut pieces. Remove from the hot water bowl and leave to cool. Juice from pawpaw can also be added. 2. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. While still hot. Serve decorated with corn flakes. 3. Add the remaining sugar and lime juice. (not hard frozen) stirring once. stirring occasionally.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Scoop into cocktail glasses and garnish with a slice of lemon. 5. Colour is golden brown. Cool and bottle. Dissolve gelatine in the remaining 2tbsp4water over low heat. 4. Freeze until mushy. Beat eggs. 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. Heat 250ml milk diluted with 3tbsp water to warmness. 2. 3. Cover and chill for at least 3 hours. Mix orange juice and honey and pour over the fruits. Pour warm milk over egg mixture. 4. except shredded coconut. 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. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. Toss gently again before serving into cocktail glasses or salad cups. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 3. sugar and vanilla/banana flavour together.
Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender.40 minutes. mixed fruits ginger and nutmeg. 4. Add the mango juice. Sour sop juice (undiluted) may be used. When the bread is softened. ginger and remaining sugar 75g over a boiling water till melted. 5. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. 4. beat gelatin until fluffy. When set. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. vanilla and lemon. Press the juice through a sieve into a bowl and reserve the juice. Beat milk until thick. Sprinkle ½ of the corn flakes into a round or square pans. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. 3. Chill the milk for 3 hours 2. Peel and chop the mango flesh. 7. Mix gently. 6. add the eggs. 6. Beat eggs and add the flavourings. 2. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. m. Add lemon juice and sugar. . Gradually add the gelatin mixture. Cover and freezer till set. combine100g of margarine. add the gelatin mixture and beat well. Dissolve gelatin and chill till firm. lemon juice. 5. 5. 3. 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. 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) . Whisk the chilled milk and sugar. Add the beaten 1 egg and whisk till thick. Scoop gently into desert cups and top with the mango chunks. Chill milk for about 3 hours. vanilla. When the pudding are cooked. Whisk gelatin till fluffy. 4. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. 3.66 Method 1. Allow to cool Place sauce on plate and serve the pudding on top. 6. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Bake in a preheated oven for 30. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 2.
Bake pudding over medium heat till it is set (about 20mmutes). Grease generously two shallow round pans. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Spoon the fruit chunks evenly over the batter. 3. sugar.67 Method 1. 5. Heat the cold water and sugar in a pan till the sugar dissolve 2. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 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. orange and mango ½ tsp nutmeg Method 1. Remove syrup from heat and cool. Serve into dessert plates and top with ice cream or vanilla sauce. diced 100g raisins . Add flour ingredients to the creamed margarine mixture and blend well. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Mix salt. flour. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. When set remove from heat and place upside down in dessert bowls to serve. 4. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. baking powder/soda. Spoon into well-greased custard queen cake cups ¾ fullness. Blend in the milk gradually 2. 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. 4. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. In a bowl. egg and milk. Bake in 350 of pre-heated oven for 45 minutes 6. 4. Make 6 servings. salt and baking powder together. Sieve well Add the raisins. Cream margarine and sugar till fluffy. Melt margarine in a square or round cake pan 2. 5. Makes 10 serving. Wash peel and chop pawpaw 4. nutmeg and baking powder Stir in the milk until smooth 3. Alternatively. mix flour. pudding may be streamed on top of the cooker. 3. 2. FRUITED ICE MILK 1 firm mango. 6. Add the remaining ingredient and mix together. 6. and all spices in a separate bowl. flour. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. 5. Add vanilla. Pour into the pan with the melted margarine. Add the sugar.
Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Cover the bowl and return to freezer and freeze till firm. Serve in cocktail glasses. 4. Remove from freezer and whisk very well Add the sugar and whisk again 3. .68 Method 1. Fold the fruits into the whisked milk in the bowl.
The main purpose of icing cakes is to enhance the beauty. It should have soft natural brittles that should leave no marks when brushing. When baked. richness. ingredients. For the icing: Icing sugar. Different shapes are available according to cake pan sharp. To remove cake from the pan. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Icing also contributes to the taste of the baked product and prevents loss of moisture. 5. decorating rule or comb. coffee. 6. marking rings and cutters (plastic or metal). Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. aluminum foil wrap. Place the cooled cake in a cake board for the icing. Pre-heat the oven to temperature (gas mark 3) specified by recipe. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. if frozen. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Nozzles are available in different shapes and sizes. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. decorating bags. carrot cake. rolling boards and pins. Place the cake in the pre-heated oven and bake according to temperature specified. Start by deciding on the type of cake desired. eggs. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. aesthetic value and quality of cakes. 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. (marble. . Cake Baking Information 1. 3. Spread the batter evenly to the sides of the pan. 2. 7. The only special tools needed are as follows: 1. cake pans. egg beater. The following are some specialized pieces of cake decorating equipment: 1. 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.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 7. wooden spoon. electric mixer. 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. scale and other measuring tools. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. 2. mixing bowls and spoon. For cake baking: Cake recipe. 3. 4. 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. Creaming gives better result. 3. rich cake etc) and obtaining the ingredients specified by the recipe. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. nozzles. 3. margarine. spatulas or palette knife. 8. Consider method of mixing. 4. The type of ingredients used and mixing technique. The right equipment 2. Always defrost the cake completely before icing. Success in cake icing depends on three major factors: 1. place the cooling rack over the top of the pan and urn both pan and cake over. 2. cooling racks. design rollers. 6. For the decoration: Decorating syringes or tubes (plastic or metal). electric mixer. wooden spoon. Set aside. 5. Skill in application of creative knowledge in designing special decorations. Cake Board: Necessary for placing the cake. sieve etc. icing colour kits. It is available in plastic or foil scaled thick papers. Lift the pan off carefully and let the cake cool completely for at least one hour. plastic or metal turntable. Cream the cake and mix to recipe directions. 8. zigzag ruler/comb etc. 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. cake boards. 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. 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.
They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Add more sugar to make icing stiff if necessary. 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/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. 8.70 9. 2. using palette knife or spatulas. 10. Cover and set aside for about 30 minutes. Reserve the remaining sugar. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. gradually stir in sifted 900g icing sugar arid egg white. sifted icing sugar. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. spoons. These include cups. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. 3. 2. 4. 5. Brush off cake crumbs and position the cake properly on the cake board. Sift the icing sugar. Cutters: These are available in different shapes and sizes. Use a pastry brush to remove loose crumbs from the cake. Add the glycerin and lemon juice. Beat well with a mixer or wooden spoon. Re-beat the icing mixture and spread generously over the cake surface. The cake with sugar. 7. making sure none of the egg yolks get into the white and beat gently to stiffness. 9. 14. 13. glass or stainless steel bowls that are easy to hold and is provide good support. Separate egg white from the egg. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 12. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. 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 . 15. For icing. Apply sugar syrup or jam all over the surfaces of the cake. Place margarine. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Continue beating till the mixture is stiff but is of spreading consistency. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 6. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. In a mixing bowl. 3. Place the cake on a cake board. 7. syrup/jam for cake icing to stick well to the cake. 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. Add remaining sugar to make icing stiff if necessary. 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. Cream with wooden spoon or electric mixer. vanilla and half of the milk in a mixing bowl. 4. Follow the icing tips presented in this book. 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. 11. It Is usually expensive but use full for perfect finish. 5. Mix Bowls: Plastic. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. 6. jugs and scale.
2. Dusting corn starch powder or icing sugar on a flat surface. Gather the sugar and gelatin mixture into a firm ball. using cake smoother. pliable and no longer sticks to the hands. Attaching ornaments and sugar beads if desired. 8. add the liquid glucose and water. liquid glucose. 5. 10. 6. then place the paste in a plastic bag. If fondant is too stiff. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. glycerin and cold water in saucepan and stir well until thick. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 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. Smooth and shape the fondant on the cake. use a pastry cloth to roll out icing for smooth finish. 7. Coat cake surfaces with j am or syrup. . 7. Beat the egg white and glycerin in a bowl till frothy. Place the mixture over low heat and heat until dissolved. . lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. When ready to use. knead the sugar mixture or fondant. using a rolling pin on a clean board. a little at a time until the icing sugar are added. 3. 2. leaves. Attentively. 8. 3. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. and water (a drop at a time) and if it is too soft. 4. 3. Use cutters to make plaits. As you roll. 5. For decorative rolling. Add the beaten egg white. flower or other designs such as board twists. use same method of preparation to apply petal taste icing using these ingredients. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Add the sugar and blend them very well. Note: Alternatively. Stir in the shortening and while shortening is not completed melting. Trim excess from the base. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 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. Decorate with piping softer icing or cut out flowers and designs. Combine gelatin. Let mixture stand and cool to lukewarm. use a textured rolling pin to roll over the coated cake to give the design on the pin. Now place half of the sifted icing sugar in a bowl and make a well. 11. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Continue to knead until the ‘fondant is smooth. allow it to defrost and knead again until soft and pliable. Knead well. 4. Mix in more sugar. 9. Method 1. 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. Roll out the fondant in enough portions. 6. add more icing sugar. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Gently. bring out from freezer. 2. Mix icing sugar and gum together. 12.71 Method 1. remove the mixture from heat and add drops of flavour or colouring if desired. 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.
trim off the crown or raised portions of the cake. 3. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. a few drops of blue colour or lemon juice can be used to whiten the icing. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Use clean and dry equipment. (b) Spread across the whole top surface. Cakes baked the previous day are more easily decorated. Before making decorations. pushing the icing towards the opening or nozzle. For royal icing and butter cam icing. Coat the surfaces of the cake with apricot jam or sugar syrup. Choose desired or appropriate type of icing. chilling the cake first is recommended. flowers and stars stand out in the cake. Start by leveling the surface to ensure that the top is even and not peaked. (c) Pushing the excesses to the sides. 4. With one hand. Chilling the cake before it is iced also makes icing easier. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. 2. it is important to have an idea of the cake design and the details you desire. Piping is very popular way of decorating. 3. 1. 2. Give a smooth finish. Sieve the icing sugar before use for smoothness. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. A turntable or a turning cake stand makes it easier particularly for round cakes. Fill the bag or tube half full of icing. check the recipe for rolled fondant icing. 6. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. guide the decorating tip with the other hand. 7. 5. 4. To achieve good decoration. It involves the use of piping set (decorating bag or syringe). Freshly baked cakes tend to crumble and flake off their crumbs. 3. stars. Flavouring may be added to the icing if necessary 10. Using a bread knife. sugar paste etc. For fondant icing. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake.72 GENERAL RULES FOR ICING 1. 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. 5. Allow first coat to dry (about 30 minutes or more). ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 8. leaves. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 2. 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). This can be done after the cake is completely cool. follow these guidelines. Use toothpick to add paste colour while liquid colouring in added is drops. Colour is what gives icing beauty and personality so that the cake boarders. . when planning for the cake. You can use any cake design book or make your own sketches of the type if arrangement that is needed. 9. To make this easier. Use a mixer to combine the ingredients. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. apply pressure with the other hand that follows next. When mixing. Use good quality ingredients and avoid icing sugar that is already caked or solidified. flowers and shell designs require stiff icing consistency. As a basic rule. Decide on type of decoration to be done on the cake as well. Boarders of cake need medium of consistency for ease in squeezing out the icing. In the 900 angle. Apply a little pressure to the palette knife and smoothen the top last. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. Always use enough of any colour because it is difficult to obtain the same icing colour later. (d) Ice evenly all over the top and all the sides till all surfaces are iced. Making ones special design promotes creativity and originality. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. Away practice the decoration on another surface before applying directly to icing coated cake. In the 45° position. The basics of piping on iced cake include the following: 1. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11.
use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. Prepare rolled fondant icing and roll out on the flat surface. The most common types are as follows: 1. 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. Star nozzle with star-shaped opening is used for making stars. lines. c. Pull tip way. 6. lift the tip of the nozzle slightly to let icing build up the fan into a full base. This nozzle is used for writing messages. 5. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. You may also write straight unto he cake surface. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. use special metal or plastic cutters. making dots. cut many shapes and place them on a floured surface for them to dry. zigzag and rosettes or drop flowers. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. hold the tube of 900 angle with the surface of the cake. shells. 1. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. When dry. 2. Use this nozzle to print horizontal lines. Follow these guidelines in making cut-out patterns decoration. rope boarders and puffs. 3. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. Press out the icing with enough pressure to build the bead of ball as for stars. Control and stop applying pressure when the decoration is created. beads and outline of shapes. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. For a row of shells. The shapes are usually cut out and left to dry before being pasted on the iced cake. Shell: To make shell. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. Such twists can be used as boarders. stems of flowers. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. letter and numbers. . 2. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. attach the cut outs to their position on the cake. Writing: To print or write words. With the other hand. beads and balls. or b. start another shell on the tail of the previous one. 5. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. 3. flowers like small rose and basket weave. 5. Check diagram in the book on directions. ribbons and live lowers may also be added as decoration. Round nozzle has plain round opening and comes in various sizes. 4. Shell nozzle has serrated curved opening which is used for making shells. and heavy pressure. 2. 4. use the plain round nozzle used for dots to write. Zigzag: To make zigzag. 3. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Dots/balls: To make dots. Leaf: To make a leaf. pulling tip away to form the shell’s tail. bows. 4. Apply a little pressure to press out the icing and pull the tip away and the star is formed. Relax and stop the pressure. Ornaments. To make the above mentioned techniques follows these tips: 1. 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.73 4. Stars: In order to make stars. the larger he decoration. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Twist the end of the bag closed. Using cutters for roses. stars or other shapes. the bigger the opening. vertical lines and vary lines by moving the nozzle in straight lines. using butter cream icing.
Henson. Hong Kong: Ohenheimer Publishers..Wright. V. (1981) Basic Cookery. England. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Ideals Publishing Corporation. E. O’ Reilly. (1990) Creative Cake Decorating Made Easy Heart Fortishire.com Ochonogor. Oxford. Ferguson. G. Merehurst (2000) Beginners Guide to Cake Decorating: www.COEWA Publishers. Mc Cormick &conpany (1991) Mc Cormick Cook Book. (1 994) The Complete Cook London. Patricia (1984) Family Cookbook. (1990) Practical Cookery.A Beginner’s Guide.S. Wilton Enterprises (1987) Cake Decorating.England The Broadwater Press Ltd. . J. (1985) The Students Cookery Book. Culpitt. Wisconsin. E. and Kinton R. Illinois-U.0 (2002) Food Preparation and Service.74 REFERENCES Ceserain. Stephenson.T. Warn.merehurst. Tiger Books International.The Process Approach. Wiltonn Enterprises. Kemt.A. Oxford University Press. Stanley Thomas Publishing Ltd. Ilodder and Stonghton Education Ltd. .
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