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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.
Stir gently and cook for another 3 minutes. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Add the salt. pinch thyme and curry Method 1.6 servings. Separate the deboned fish into chunks of about 1 inch sizes. CREAMY FISH SOUP 1 medium scale fish. and allow soup to simmer for 10 minutes. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. 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. Serve hot with buttered yeast rolls or bread slices. Makes 5. 5. chopped onion 1 litre chicken stock salt and pepper to taste. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . 3. Serves 6-8. 3. Cook for 10 minutes and serve hot with toasted bread as appetizer. Make . pepper. Cook over medium heat. 4. salt. Simmer for 5 minutes and serve hot with toasted bread triangles. Stir in the cooked peas 4. Melt the margarine or heat vegetable oil. Stir in onion and the flour.in 1 inch cubes 1 bay leaf. Add the beef cubes. Add the fish and the remaining ingredients. pepper . Add the cooked chicken and stock gradually while stirring. 4. 2. Gradually add beef stock. Cook and stir the mixture until thick and well blended. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Stir frequently. 2. carrots and bay leaf.4 3. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Method 1. Stir together milk and flour.6 servings. 2 tables. and stir in the thyme and curry. 2. fat and stock in a saucepan. pepper soy sauce and seasoning cube. Add the potatoes.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. garlic and any other seasoning. Stir in the fried onion slices. 3. Put flour and margarine in a saucepan and mix together. Remove from heat and serve into soup bowls accompanied with buttered toasts. salt . 1 tbsp flour.in 1 inch cubes 4 carrots. chopped 2 lives beef stock 2 fresh tomatoes. 4. tomato juice. cooked and deboned 750 fish stock 1 large onion. Garnish with chopped parsley or cucumber dices.
Chill before serving. chicken or over plain boiled rice. 4. Wash and cut the ripe firm tomatoes in to 4 segments in each. Add milk and seasonings. 2. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Stir in the flour and cook over gently heat for 2-3 minutes. 6. Add the thyme. vinegar and salt 3. 3. Remove bay leaf. bringing up to a boil and stirring constantly for 3 minutes until thickened. Serve as sauce for shrimps and fish fingers or fish balls. Melt the margarine and add the onion. 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. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Simmer for 2 minutes. celery. stirring well. mixing well. 5. 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. Melt margarine and blend in flour. 2. Pour in the stock gradually. 3. 2. pepper. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. bay leaf and any other remaining ingredients. Serve with braised beef. Cook gently to soften.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Combine all ingredients in a saucepan. 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. Mix together the olive oil. Add the prawns and cook for about 2 minutes. stirring occasionally. 2. red wine. stirring constantly until thickened. Simmer. green onion and garlic. Slice cucumber thinly. Reduce heat and allow to simmer for about 15 minutes until thickened.
potatoes and chili pepper. 3. Stir in the vinegar and cook for about 2 minutes. Mix flour and half of the fat in a saucepan. 3. Beat eggs and milk. 2. Gradually and the rest of melted fat. 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. Clean and cut fish into bit size. Serve over vegetable salads. crab). cover again and cook for about 2 minutes. 3 Stir in beaten eggs. Simmer for 5 minute 5. white pepper and salt. 2. yam or potatoes. celery. Add the puree tomato sauce and salt. Stir well. Add the leeks. stirring constantly.6 Method 1. oysters. Melt fat. thyme and curry. Add the fish mixture. 1-Teat the vegetable oil in a saucepan and pour in the water. Place in a bowl and add onion. add potatoes. 6. Chop the celery and slice the white part of leeks. 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. Additional water can be added if needed. Cover pan and cook for 6 minutes till potatoes are cooked. chilli pepper and seasonings. Serve on fried fish or roasted chicken. Add the mustard. 2. Remove from heat and cool. pepper and diced tomatoes. 4. dice onion. . mushrooms. 2. Cook for 20 minutes. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. Add the cleaned shell fish (shrimps. 3. 5.2 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. onion and stock. Mix flour and melted margarine. clams. 4. stirring constantly until smooth. Gradually add egg mixture to flour mixture over low heat while stirring. Add milk and bring to boil. Add seasonings until smooth. Simmer for 10 minutes and serve hot over boiled rice. 4. Clean vegetables.
soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. 3. turning the soup gently. Palm-oil. 5. cotton as well as yam. stews and sauces are similar to continental types. Serve hot with crackers as an appetizer. Also. spinach. discard the bones and return to the stock. cornstarch and cassava starch pastes. 9. When cooked. They are usually used a accompaniments or toppings to carbohydrate food forms. salt and flour. 5. various optional ingredients are use a to thicken the soup. Various types of local spices and condiments re usually added to soups to enhance flavour. Stir in the corn and eggs. Serve 6-8. waterleaf. Cut the fleshly parts into small slices. green pepper and chopped fresh tomatoes. Season with salt. Thin soups such as pepper soups can be served alone as appetizers. rice or macaroni. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Apply heat and cook until beef is cooked (about 10 minutes).7 4. apon (agbono). Add diced onion. Most of the soups and sauces don’t need garnishing because of their colourful natures. corn and celery are cooked. 2. Thicken the soup with the flour mixture and cook till onion. 3. Although they do not make complete meals. Make a batter with some of the broth. The list includes assorted edible seeds such as melon. Simmer for 5 minutes. Put minced beef. groundnut-oil. They may be light or thickened. 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. they are highly valued aspects of meals. 6. 6. celery and spices. vitamins and minerals. cocoyam. 7. plantain. 8. seasoning cube and add pepper to taste. onion. Remove from heat and stir in milk before serving as appetizer. groundnuts. to thicken and to stabilize the soup products. 7. 4. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. the . Stir in the tomato paste. Vegetables like bitter leaf. 4. garlic and ginger in a saucepan. NIGERIAN SOUP AND SAUCES Nigeria soups. 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. and pumpkin leaves are generously used in either fresh or dry forms. remove the bones or debone the chicken Cuts. Serve hot over plain boiled spaghetti. Mix together flour and vegetable oil and set aside. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Simmer for 3 minutes to improve taste. 2.
Add pepper. 7. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Now add the crayfish. 2. The recipes presented are simple enough for anyone to prepare. Combine the remaining water. Lemon grass. 8. Examples are ready to use pepper soup. fish and vegetables used. 4. 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. Some of the soups and sauces are available in convenience forms. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Remove from heat and serve hot with pounded yam balls. 3. washed and lemon grass leaves and lime leaf. Grind melon seeds and spices to a smooth paste. 2. Season with salt to taste. salt and potash. They are available on supermarket shelves. Wash and cut the meat into bit-sized chunks. Simmer for about 5 minutes.8 abundance of meats. The soup becomes thicker. Pound the thickener (cocoyam/yam) into 2 balls. 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. 4. Add the beef stock. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. palm oil and cooked beef. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 6. Stir well and allow the soup to simmer for about 10 minutes more. BITTER LEAF SOUP 450g lean beef. seasoning cube. Now place the melon seeds in a dry frying pan. pepper and locust bean. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Place over heat and toast the melon seeds until they are lightly browned. Cover and leaves to boil for 5 minutes. Prepare stockfish and smoked fish and boil till tender. 3. melon and apon soup preparations. add to the boiling mixture and cover pot. 5. Continue to cook. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Serve hot in soup bowls as appetizer. 5. Dissolve this mixture with a little liquid from meat stock and stir into the soup. 6. Mix well.
heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Stir in the fish and continue cooking. Add seasoning. Simmer for 10 minutes stirring occasionally. 4. Add all the ground ingredients except the melon.In another sauce pan. Boiled chicken in place of beef. 3. pepper and salt to the soup and simmer gently until cooked. 8. Mix well. unti1 taste is well blended. 2. . Serves 6. BEEF AND FISH OKRO SOUP 250 Cooked beef. 3. Fry for two minutes and pour okro mixture into the boiling meat. stirring occasionally to prevent burning. 6. Wash the water leaf very well and chop into small bits. Serve with pounded yam or amala balls. chop onion.fish mixture. pepper and half of the onion. 6.Clean and remove bones from dry fish and add to the boiling meat and liquid. Stir-inn beef and fry together for about 5 minutes.Combine cooked beef lumps. Remove from heat and serve over hot boiled rice. Heat palm oil and fry the beef cutlets lightly. 7. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. 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. 8. Cook gently under low heat. sprinkle with salt and mix gently but thoroughly. Add the sliced onion pieces and fry till lightly brown. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level.Add remaining ingredients except salt and vegetable. 3. Wash and blend the tomatoes. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.Wash and grate okro. Stir well into the oil and meat: Add 1 cup of water and stir in the melon.Stir in the tomato and pepper. yam or plain boiled beans. 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.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 300m1 vegetable oil Method 1. 4. bee broth or water in a pot and heat at simmering temperature. 4. 2. 2. 5. Cook uncovered over low heat for 2 minutes or till the soup is heated through. pepper and tomato and set aside. .place vegetable at the top of the soup.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 5. Stir well and add the beef broth salt and other seasoning. cleaned 2 tbsp ground crayfish Method 1. Cover pot and cook for 2 minutes 7.
HERB OKRO SOUP 20 medium okro fruit (fresh) 4-6 tbsp palm oil 2 tsp ground pepper 4 tbsp ground crayfish 1 medium dry fish 1 bunch pumpkin leaf 1 bunch black pepper leaf (Fresh Ozizza) 1 seasoning cube 200g cooked beef litre beef stock salt to taste dry prawns.Add the palm oil and apply heat to cook for 5 minutes. 5. Crush in the seasoning cube. 4. Remove from heat without over cooling vegetables. . ground pepper and tomato mixture stirring well to prevent burning. Add the cooked chicken. Steam for about 5minutes. washed prawns. Blend the pepper and tomatoes. Add the chicken broth and bring to full boiling. 6. heat slightly to almost smoking point. cleaned and boneless dry fish. Cut up older chicken into serving sizes. Fry the chopped onion. 2. Serve hot with pounded Yam. Semovita. 5. Fufu orAmala balls. In another 200m1 of water in a separate pot. dissolve the ground melon and pepper. Add beef broth (100ml) and cover to simmer. cleaned fish and fermented melon and the seasoning cube. 4. 2. Stir in the chopped vegetables and cook for about 2-3 minutes. Add the shrimps.10 Note: To improve the drawing consistency. 3.Remove from heat and serve with hot Amala. 4.Prepare the dry fish. 6. prawns and cooked beef and place in a sauce pot with the beef stock. 2. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 7. eliminate the use of fresh tomato. Wash and chop the vegetables and onion set aside. grounded pepper and salt and stir briefly. 3. shrimps or periwinkle (optional) Method 1.Wash okro fruits thoroughly and grate coarsely. Set aside. 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. 3. Place palm oil in a sauce pot.Wash the leafy vegetables thoroughly and slice/chop finely . season with salt and cook in 200ml water until cooked. Season with salt.Add the seasoning cube. Method 1. stirring once. 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. wash place in a pot. periwinkles cooked beef. pounded yam or cassava meal. without overcooking.Stir in the grated okro and keep the soup boiling uncovered.
Mix well with pestle till oil is mixed in the sauce. Do the top of the sauce with palm oil. Serves . Dry fish and may be used instead of chicken. dry fish. 3. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Serve warm as soup with pounded ripe plantain and starch or garri balls. 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.Roast the dry fish lightly and put them hot into the sauce to absorb it. 5. l. 7.Add potash and palm oil. 6. addthepumpkn1eagtth and boil again for 5 minutes 9. 4. 3. 7. 2. Sprinkle salt over the soup and add pinch potash. 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. stirring constantly. Cook till the melon-tomato mixture sets and forms small lumps or curdles. if desired. Remove cooked yam pieces and reserve t liquid. Garnish with tomato wedges and serve as appetizers. Stir occasionally. corn meal balls or garri balls.Put pepper and crayfish into a wooden mortar.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Mix well and cover and bring to boil. Pour palm oil into sauce pot and heat till it begins to smoke. Add salt to taste. Mix well and bring soup to boil again cooking for 10 minutes. Stir in the tomato mixture and steam till almost the dehydrate. Blend the tomatoes and peppers. 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. Tin palm oil Method 1. Wash and chop the cucumber and set aside. beef and bitter leaf.Boil the yam in enough water to cover the yam pieces. mix well and cook for 5 minutes with pot covered. squeeze the fish gently to soften them. The thin soup without okro is good for dieters and adequate for convalescents. Serve over the boiled yam or unripe plantain. Season with salt to taste. allowing it to bubble for 10 minutes. 4. tin melon seed ground small washed bitter leaf 1 small marg. 2. except bread in a bowl. 3. Debone and clean the fish. 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. stir occasionally. 8. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar. Spread between two slices of bread and cut into triangles of each sandwich. 5. 2. Stir in the remaining water/beef broth. 4. Add the dissolved melon. mixing well. Stir occasionally to prevent burning. 6. Serve warm as soup with pounded yam baits.11 5. .Using the pestle. 6. Add the onion and fry till lightly brown. Spinach greens may be used in place of okro. Pound till smooth.
Use tools to wash and arrange the items and keep salad well garnished. Cook for 1 minute and stir in the leafy vegetables. They are often used as light and refreshing appetizers or desserts. or desserts dishes. potatoes or plantain. 5. all seeds. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. Top with fried or poached egg. side.12 CHAPTER TWO VEGETABLES. ensure that you use little amount of water and that you don’t over cook them. 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. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. . Wash and rewash vegetables properly before using. inedible skins. tender or crisp. Place a frying pan over heat and melt the margarine. yam. prawns and the flaked fish. Almost in all cases Salads are served with some kind of dressing or cream. well. a)Ensure that the salads ingredients are fresh. They are good sources of vitamins and minerals as well as rouphages. Serve hot as an accompaniment to plain boiled rice. The colour is also affected by excessive heat. Blanching and steaming of vegetables can help to retain flavour colour and food value.shaped and without cuts. It is cooled and poured over the prepared fruits. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. fresh. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. texture and colour and nutrient.Avoid mushy products . stems and the like must be removed to make eating easy. follow these guidelines. tomatoes and peppers very well and chop them. uniform in colour. Wash and slice the leafy vegetable. 3. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. When buying vegetables. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. Add the chopped onion. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. peppers. garnishes and dressings or creams which act as seasonings. Also choose fruit and vegetable that are firm. and rouphages. Vegetables and fruits are prominent components of salads. Salads may be served as a separate course. Method 1. They may serve as main. as an appetizer or an accompaniment to main dish. or blemishes. 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. All salads have the main ingredients. c)Ensure that there is variety in colour texture and taste of items or ingredients. In preparing salads. f)Add salad cream to vegetable salad just before serving. Wash onion. When you cook these items. b)Cut the items in bite sizes or as indicated in the recipe .SALADS Vegetables and fruits are important to meals. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. flavours and optimum palatability. Set aside. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. eggs or fish. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. clean and crisp. tomatoes. 2. In preparing the fruits. The following is a brief note on salads. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. 4. Syrup can be added to fruit salads. FRUITS AND.
sprinkle some pepper on them. 2. Cut them into medium size strips or slices.Place in a grilling dish and cook over medium heat for about 30 minutes. remove from oil and drain. 4-6 GARDEN EGG SAUCE .Cut carrots into I-inch segments. Wash in salted water and leave to drain. Alternatively. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely.Peel and cut potatoes into 1. 2. Add the salt. 6. 5. 2. Wash and peel potatoes. Parboil the green beans. Place beside the meat dish. Sprinkle salt on the potato strips and fry in deep fat fryer. carrots and peas. Serve as side dish with rice or potatoes. Toss well while cooking over medium heat. Remove. Hear the oil in a frying pan and combine all the ingredients in the oil. When slightly brown. if desired and top with ketch-up. noodles etc) with grilled or fried chicken/beef. kitchen wonder can be used to cut potatoes. . CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. toss and mix completely. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Serve as appetizer or snack. (If fresh) and set aside.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. Place in a fry pan. Soak the potatoes in ice water for about 30 minutes or 1 hour. 5. . 3. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 3. Wash and slice cabbage.inch cubes and place in ice water to prevent disco10uration. Deseed the green pepper and cut into 1-inchsquares. 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.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. 4.Add the seasonings and toss very well. Steam the shredded cabbage for 2 minutes. 4. dot with margarine and stir fry for about 3 minutes. Drain thoroughly. 4. Method 1. 3. 3. Stir. Alternate chunks of meat and vegetable on skewers. dry thoroughly.Cut the beef into chunks of I-inch cubes. 2. onion. Wash onions and cut each into 4 parts.
juice. sliced. Chop the shrimps in to pieces. pepper and onions. Cook for 5minutes longer for taste to blend. 3. onions. Clean and parboil the fresh prawns shrimps if available. Wash and cut tomatoes into segments. cut each avocados into six segments and peel the skin. melt the margarine and add the vegetables. oil. 2. 3. tomatoes and9epper to half-cooked. Method 1. 5. Add the sliced garden egg and season with salt. Heat the oil in a frying pan and proceed to frying the onions. and the scent peppers. 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. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. salt and vinegar. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Method 1. Place the tomatoes on t h e lettuce leaves in between the avocados. In a frying pan. Add the celery and mayonnaise. onion. 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. 2. Sprinkle the vegetables with lemon juice mixture and chill before serving. Sprinkle them with lemon juice. 3. pepper and prawns. Stir gently and heat through for 1 minute longer. EGGNOG SALAD 1 egg 1 cup flaked coconut . 4. Wash and peel garden eggs. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Wash.14 3 medium fresh garden eggs 1 medium onion 4-6 medium tomatoes 150m1 vegetable or palm oil 4 fresh pepper salt to taste Method 1. Set aside. Combine sugar. 4. potatoes or plantain. Server 4. 3. Place the salad on a flat dish lined with sliced lettuce leaves. lemon. 2. 2. Now slice the tomatoes. Wash and slice the lettuce or cabbage leaves. Add flaked fish if desired. Remove from heat and serve with fried or boiled yam. boiled or fried yam or plantain. Wash and slice green leafy vegetables. Season with a little salt. Season with the salt and pepper and mix lightly. Cut into thin slices an set aside. Cover and cook for 3 minutes till fat is absorbed.
Mix the eggnog (milk. remove the lemon grass bunch and any other edible spices/herbs. Serve as dessert. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. egg and sugar) ingredients. Add the prepared herbs. Combine the rest of ingredients and pour into small cups and chill. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . 3. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Makes 6 servings. crayfish. chopped leaves and set aside. 2.shredded 1 tspsa1t 600g shredded. Add the blanched green leaves and toss as you fry. watermelon. spices. 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. In a large bowl. Bring water to boil and add salt. scent leaves. Method 1. pawpaw) ¼ tsp nutmeg.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. heat the vegetable oil and fry fry onion and pepper slices. Soften g e 1 a tin in the orange juice and melt over hot water. add the cooked goat meat (cut-up) to the yam and continue boiling for another 15 minutes till yam is cooked and meat is tender. Stir well and cover. Do not over cook. Serve as a side ‘dish with jollof rice or top over stew. orange. Wash and chop leaf vegetables. carrots. Chill in freezer until firm. Blanch. Stir well again. 5. 2. Chill before serving. pepper and salt. When half-cooked. Serve hot in plain form or topped with palm oil drops. 2. Makes 6-7 servings. 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. 3. 50g shopped green pepper Method 1. 3. wash and place the yam pieces in a saucepan. Combine the remaining ingredients mixing well. Leave to boil for another 10 minutes 4. In a medium pan. RED AND GREEN COLESLAW 4 carrots. green pepper and onion. Peel Yam. Tie the lemon grass to make a bunch. tangerines. 2. Set aside. Pour over vegetables and mix well. 4. 3. combine cabbages.
Wash cauliflowers well and place in salt water. sliced 4 tbsp margarine 2 carrots. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Chill well in the refrigerator and serve with salad cream. Wash and slice cabbage and lettuce thinly. Peel and slice cucumber thinly. with lettuce leaves as under liners. Melt the margarine in the small frying pan and add the onion. Stir-fry for3 minutes and serve hot. Set aside to drain. leaving the pale green leaves. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Wash again with vinegar and salt solution. vegetables wash in salted water or vinegar solution. Alternatively. 4.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. The mi serves as a dip for the vegetable. Arrange the prepared vegetables around the bowl. 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. Season with salt if necessary. 4. Prepare the vegetables (the first five ingredients). 2. Cook for about 5-6 minutes and drain off the water. pepper and cooked cauliflower. 6. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Peel and dice carrot and cook in boiled water for 5minutes. 2. Makes 8 servings. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 3. Drain the green peas and baked beans and 5. arrange the vegetables on a flat dish in diagonal or circular arrangement. Remove the large outer green leaves. 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 . 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. 3. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. 7. Garnish the top with egg slices. 2. peas and baked beans. 3. Drain off the water and cool. Trim off the hard stem and cut cauliflower well small chunks. chopped Salt to taste Method 1. Stir in the carrot slices.
Top with mayonnaise. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. 5. Remove the hard brown back of the coconut and shred or grate as well. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. 2. salt. Reserve one for slicing. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Slice the remaining cucumber and to serve. cashew nuts and apple with skin 4. 2. 4. vinegar. Now shred the cucumbers. Chill and serve with salad cream or mayonnaise. Place yolks. Chill and top with mayonnaise before serving. take another egg yolk with ½ tsp water and add to mixture and whisk well. Add the boiling water and milk after whisking well. Garnish with cucumber slices. Sanitize vegetable very well to destroy harmful micro organisms. Mix all ingredients together. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. If mixture is too thick. Put in salad bowl and garnish with wedges of tomatoes. Chop onion. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. whisking continuously. pepper. 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. Set aside. Prepare cabbage and shred finely. Wash cucumbers. 2. sugar and mustard in a bowl and whisk well. Make 8 servings. 6. Crush the peanuts and combine all the ingredients.17 Method 1. Wash and chop celery or spring onion. 3. Toss gently and set aside. 2.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Slice the lettuce or cabbage leaves and set aside. add a little milk or vinegar to thicken. Continue whisking till mixture is thick. 3. 5. slit and remove the seeds. Pour oil gradually. 3. 4. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. POTATO SALAD 4 large potatoes.
6. Add the syrup to fruits and mix up gently. 2. making sure that the eggs dc not scatter much. green pepper and white pepper in bowl. 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. Line a flat dish with the lettuce leaves. 5. 5. Prepare the other fruits by slicing bananas and chopping others. Gently toss the ingredients together. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. excepts salad cream. In a large. Add the cream or mayonnaise and toss lightly. chopped celery. . Toss them lightly together and season with salt and white pepper. Refrigerate before serving into cocktail glasses. 3. 2. 3. 3. 1. combine all ingredients. Serves a starter on appetizer or a snack with crackers/toasted bread. 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. 4. green pepper. 5. Combine all the fruits in a bowl and set aside. 4. 6. Now fry the onion in small fat or oil until golden brown and add to the salad. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Serve chilled.18 Method 1. Cook the sugar in the pineapple juice or water until it dissolves. Cut across the pineapple to the leafy end smaller than the other part. Add the salt and mayonnaise or cream. Allow syrup to cool. 4. 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. The leafy end serves as cover for the larger part of the pineapple. 2. Chop the shrimps and dice only 2 cooked eggs. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Garnish with few shredded carrots or sweet red pepper. 3. celery and sweet corn. Prepare the other vegetables and combine the diced eggs shrimps.
3. Leave it to cool and pour over a bowl of fruit salad. 8. Add orange juice and honey. lemon Juice. all spice and nutmeg over the fruit mixture and toss well. using the fruits that have been washed. 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. Wash and cut the green pepper to remove core and seeds. Wash cabbage very well. Season with salt. currants. Mix up thoroughly. Sprinkle vanilla. Makes 8-10 servings. Decorate with lime slices. coconut. cover bowl and chill in the refrigerator. drain the cabbage and other vegetables thoroughly. Using the kitchen wonder. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. After 301 minutes. Combine oranges. 2. Reserve mayonnaise to time of serving. 5. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water.19 7. Combine all the ingredients. Add the mayonnaise and serve. Toss them well in a salad bowl. watermelon and pineapple in a mixing bowl. Serves 8-10. 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. Boil for another 5 minutes till syrup thickens. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Also’ clean the carrots and onion. 3. 4. Now shred the green pepper. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Place water and sugar in a sauce pot and heat till sugar is dissolved. peeled and chopped. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. 2. 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. 6. . Filltl4e pineapple shell with the mixed fruits. 2. sugar and pepper. pile high the shell. cover with the leafy end and chill.
Makes 4 servings. 2. Add the palm oil and the other ingredients. 7. Serves 4-6. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 2 yolks from hard boiled eggs. Stir well. tin beans (uncooked) 2 marg. Cook for about 25 minutes or till yam cuts are cooked. Now clean fish chop onion and leafy vegetables and set aside. Press the egg yolks through a sieve to smooth. 3. 3. 2. 1 ½ tsp sugar ½ tsp white pepper Method 1. Sprinkle a little salt over the yams. 5. 4. cover pot and boil for 5 minutes. Taste for salt and pepper. 4 tbsp evaporated milk ½ tsp salt 2. Bake over medium heat in the oven for 30 minutes. With a little water left in the cooked beans-maize. 4.20 2. Add maize to the beans and cook both until soft.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. SALAD CREAM (MAYONNAISE) 1. crayfish and onion. Mix well and serve as topping or sauce for vegetable salads. mixing well. Whisk very well. Tin shelled fresh maize 3. 4. When yam is almost cooked. 6. sprinkle the ground dry pepper and add the fish. wash and cut yam into 2 inch squares. Peel. Simmer for 5 minute e s more. 3. Serves 4. cover the pot and bring to boil. 2. Serve warm as a main dish. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. Mix well and place in a greased baking dish. dry mustard 4. Grape fruit can be used in place of orange. Combine all the sieved ingredients in a bowl and add milk gradually. 3. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Keep chilled. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 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. stirring gently to distribute the ingredients well. Sieve all the dry ingredients as well. Stir very well to mix up the ingredients. 4. Add the vinegar gradually too. Add the leafy vegetable and stir well. BEANS AND MAIZE POTTAGE 1 ½ marg. Wash and parboil beans till half cooked. Place yams in a saucepot and fill with enough water to cover the yams. . Sort and wash the maize. Add potash if desired. Serve as appetizer for breakfast or dessert. pour the palm oil over all the yam surface. and blend in the vegetable oil.
Drain the sweet potato slices thoroughly. 1. cream or beat the beam paste vigorously enough to incorporate air into it. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. each of half inch thickness. Method 1. Wash. 2. Now dip each slice into the beans paste mixture and coat the Potato slice generously. pepper and salt to bean paste and beat well. peel and cut potatoes into about 8 slice. Adding the water gradually. 2. Oil for deep frying 4 fresh pepper 2 table sp. 5. Use medium dessert spoon to drop the mixture in balls into the oil. Stir well with the wooden spoon and heat the oil in a deep frying pan. oil for deep frying 1 ½ tomato tin water salt to taste. Prepare the bean paste as for Akara balls. Serve hot as snacks. 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. Test oil for moderate frying temperature using drop of water. Makes 5-6 servings. 6. 5. Sort and dehaul the beans. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Stir in the warm water gradually and the flaked fish. 4. Put in a bowl of cool water. Taste for salt and season . Fry in the hot oil until golden brown on both sides. Serve hot with pap as breakfast dish. 4.Blend in the crayfish and salt.Put in a bowl and beat or stir vigorously.Sort and dehaul beans and grind together with fresh peppers and onion. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Heat the oil for frying. 2. Continue the beating of paste to retain air till all the frying is completed. Add the pepper.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. Makes 15-20 small balls. 300ml warm water. salt and chopped onion. Fry until golden brown on all sides turning frequently. Beat till mixture is light and fluffy. 6. 3. 3. adding the oil gradually. Add little water. Method 1. grind into a very smooth thick paste and put in a clean bowl. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg.
Steam 35minutes. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. 4.Place the pot and pour in boiled water through side of the pot to the level of the packings. salt Vegetable oil for frying Method 1. 4. 4. 6. Note: Tomato paste may be added to improve colour. 2. 3. y potatoes. Serve as snack. Heat the vegetable oil and fry till crisp. Sprinkle salt all over and toss well. Serve as side dish to plain boiled rice. wash and begin cooking in the plain water. Fold and leaves properly before arranging in the pot. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Slice them diagonally in ¼ inch thickens to a bowl. Sprinkle salt all over the slices and set aside for 5 minutes 3. 2.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. Scoop into colander for oil to drain off.22 well. serve warm with pap for breakfast as side dish with jollof rice. Serve with tomato sauce (stew) and plain boiled rice. DRY CORN AND BEAN STEW . Boil for about 40 minutes or until soft cooked. cut plantain about 1/8 inch thickness. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. ground pepper. Sort beans. Add Potash to soften the water and facilitate the cooking. Stir to thicken. Wash and peel the plantains. Slices may be lengthwise or crosswise. Cover and cook to bind the ingredients. Serve as side dish for stewed beans or rice dishes. Remove and drain.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. boiled unripe plantain or fried ripe plantain. 2. Wash and peel plantains. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Make 12-14 cups or wrappings. Add sliced onion and crayfish. Salt palm oil/vegetable oil for frying Method 1. Using a knife or a portable slicer. Add salt to taste. Stir well and season with salt to taste. Cook for 20 minutes and stir in the oil and ground pepper. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. yam. 5. 4. 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. 3. Leave to simmer till beans is well cooked but not broken. Make 5 servings. plantain or fried potatoes and plantain.
CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . kidneys. to destroy bacteria and to improve its appearance. 2. Whole chicken and turkey should be stuffed before cooking. tongue. Examples are liver. Leave to cook until soft. CHAPTER THREE MEAT. Fish is also complete protein and is available in two major forms: fin fish and shell fish. The shell fish include shrimps. The age of animal. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. Serve and garnish with sliced green pepper and fried fresh prawns. Add fish if available and cook for another 3 minutes.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Roasting. They are good sources of such vitamins as the B complex group. poultry and eggs are complete proteins. 5. frying and braising are three general. marrows etc. 4. Add the beans to the boiling corm.cooked. Cooked beef chunks can be used instead of gizzard. pepper and curry. salt and crayfish. methods of cooking meats. brains. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Season with salt. sodium and magnesium. Sort and clean beans. Fish can be prepared by any of the above mentioned methods and should not be overcooked. When cooked. phosphorus. clam. Excessive heat can easily make fish t i and dry. pepper. tripe (shaki). Meats. heart. Parboil them for about 10 minutes. All meats should be well-cooked to make them tender. inc1udiig fish. vitamin A and I. 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. Clean and put the dry corn in salted boiling water and cook till half. Serve 8-10. Cook until the both oil and the liquid are well blended. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. Frequently turn and brush with fat. 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). Beef is the most important meat used and the muscle fibres are the most desirable parts. tail. They also supply iron. intestines. potassium. 3. Other methods include broiling or grilling and stewing. stirring frequently. palatable and digestible. add the palm oil. crabs etc.
CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. 4. place macaroni and cook as directed on package drain off. onion slices celery and seasonings for2 minutes. Drain and serve with ketchup as appetizer. Method 1. Cook until golden brand on all sides. In a saucepan.24 1 40m1 milk 1 chilli pepper. Note: The same method for braised beef can be used but add sliced (3) red pepper. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. 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. stirring constantly. Season with salt to taste. heat vegetable oil. Combine part of the breadcrumbs with the minced chicken and set aside. 2. Return to heat and bring to boil. 34 onion and 1 fresh tomato to the cut-up beef. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. Wash and allow cut-up chicken to drain off water. Melt the margarine in a flying pan and remove from heat. 6. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. chopped 1 spring onion. Serve hot with braised rice. Remove from heat when macaroni is tender. Stir in the flour and add the milk. Remove from heat an allow to cool completely. 3. Steam under low heat for 1 ‘/2 hours till browned. 5. melted margarine and seasoning cube in a small bowl and set aside. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). onion and parsley. With hands well flowered shape the cooled mixture into balls. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 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. In another saucepan. Prepare braised beefy chicken and set aside. Season the chicken well and place in a sauce pot with 1 cup of water. Stir in the drained peas and serve hot garnished with parsley leaves. Add the chilli pepper. Cook under low heat for about I V2 hours till cooked and lightly brown. Cover and cook for about 6-10 minutes.
Add salt. onions and tomatoes on short skewers. green pepper. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. pepper and chopped garlic and cook for another 2 minutes longer. Remove shell from shrimps. Wash well and season with curry and salt. 5. Place them in greased roasting or grilling pan. Combine onions. 2. Shape into balls that look like the size of large walnuts. 2. Bake or grill toothpicks into meat balls. Cook for 5-6 minutes. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. removing the shells but leaving the details in place. Serve as appetizer or snacks for cock tail party. 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. sausage or ground beef and margarine in a saucepan. Devin (remove the vein that contain sand) and wash well. Toss gently and alternatively arrange shrimp. leaving the tail in place. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Makes 8-10 serving. Grill over medium heat for 15-20 minutes or fry in hot deep fat. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. 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. 3. Serve 8. 4. Brush oil on kebab.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Combine the shrimps and all other ingredients in a large bowl. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 6. grill over medium flame for 45minutes it can also be fried in deep fat. and devein. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) .
6. 3. add the flour coated pieces of fish and fry until dry. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Dip each shrimp into the pre-heated oil and cook until golden brown. except the tail. 5. Fry until golden brown. Beat the eggs ma large bowl and add the fish one at a time turning well. removing all bones. Mix flour and seasonings in a large plastic bag. Combine all ingredients except egg. Add the seasonings and flour and beat well until mixture is creamy 4. Separate the egg whites and yolks. Makes 20 balls. Now dip each prepared shrimp into the batter and coat the shrimp generously. ½ tsp baking powder 1-2 tbsp water 1 egg. Make a batter with the flour. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. 4. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Serve with sauce as an appetizer. Drop spoonfuls into baking dish or fry in hot fat until crisp. Beat egg whites until foamy and stiff and fold in the fish mixtures. Insert toothpicks into balls and serve as cocktail dish. remove shell and devein. Beat the egg and gradually mix up with flour. 3. Split shrimps down the back to about /2 inch to the tail. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. puffed and lightly browned. 3.26 Method 1. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Flatten to give the butterfly shape. 2. 2. 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. Flake the cooked fish very well. add the remaining water. well beaten Method 1. beaten egg yolk and flaked fish. corm starch.. 5. Clean shrimps. Toss onions. Serve hot with ketchup or yellow sauce. 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. 2. Put immediately into hot fat.
minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. 3. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. 5. sliced 70 grams currants 1 tsp curry 1 large onion. salt cabbage and the seasonings. pepper and flour together. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. chopped 2 whole tomatoes 25ograms cabbage. Mix margarine. Melt the margarine. then roll the chicken pieces in the bread crumbs mixture. Coat the chicken pieces with the flour mixture. aside. salt. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Cook and debone. Cut chicken into pieces. Grill over medium heat for ½ hours. chicken cut ups tan be seasoned and parboiled before grilling. Mix ¼ tsp salt. Wash and cut up chicken in to serving pieces or portions. Remove immediately from hea and set aside. Turning chicken frequently. 4. 6. 4. Alternatively. 4. 3.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. basting with the curry and margarine mixture. coat the dry chicken pieces first in m e It e d margarine. Wash again and set aside to drain off water (parboil if broiler is not used). 2. Bake for 50-55 minutes. Clean the chicken very well and allow to drain. Now cut the flesh into small strips or chunks. stirring frequently. diced tomatoes. Serve 4-6. 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. Grease a baking dish/pan. 3. 6. Place some fried chicken pieces in a greased baking pan or dish. Add garlic and ginger. Serve as snack. Rub the margarine mixture over chicken parts. Drain off oil from the pan and stir-fry the onion. maggi and curry in a bowl. green paper. 2. Remove from heat and set 1. Serve with rice dishes. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. 2.
Stuff the cavity with the stuffing mixture. and mix thoroughly and stir fry for 2 minutes. placing the skin up side down. parboil chicken for 15 minutes or until half cooked. Rub the melted margarine mixture and curry over the outer surface of the chicken. 1 tsp all spice (optional) l tsp curry Method 1. 3. 2. ginger) Method 1. Fry in deep until golden brown but not completely cooked. and dry. Cross the legs and tic them together with a string. Baste frequently with melted margarine. 4. tie the wings against the back. 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. Prepare the other ingredients. 2. Garnish with tomato and onion slices arranged at the sides of the dish. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. 7. Turn and baste the chicken frequently. Prepare raw chicken by cutting into serving sizes or pieces. 1 stalk chopped celery Method 1. looping the string. Combine spices in small mortar and pound. Rub some into the cavity of the chicken. 3. Mix the remaining ingredients for batter. Mix the melted margarine. Season the chicken and dip in batter. 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. Toss with fat from chicken and the remaining ground spices. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 3. 5. Wash. Secure cavity tightly with toothpick or tie legs with a string. 2.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. thyme. Serve with rice and potato dishes. Parboil chicken and leave to cool if necessary. Before serving. 6. 4. Wash up chicken thoroughly. 7. Remove from top cooker and arrange chicken in a greased baking tray. Combine all the stuffing ingredients. 5. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Put in a greased baking dish and roast in oven for about 1½ to hours. 4. Roast for 1 hour. Put chicken parts in to a pot and some of the prepared spice. remove tooth picks and strings. salt and pepper. Wash chicken and allow the chicken to drain off water. 6.
Combine the seasoned flour and fish seasoning. 4. Remove any small bones from the fillet. Remove from heat when brown. 3.29 1 egg. 3. Combine all the ingredients in a bowl. 5. 2. Cook for about 3minutes on each side and drain before serving. 4. Serve with rice pilaf. Baste the fish with melted margarine and seasonings. Slice fish open and wash fish thoroughly and dry. 2. Secure the cavity with toothpick. Garnish with tomato wedges and serve with potatoes chips. ketchup and mixed vegetable side dish. 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 . seasoning cube. white pepper. Dredge the fillet lightly with the seasoned flour. mix up thoroughly and shape into balls looking like large walnuts. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Coat the egg-washed fillets into the seasoned flour again. Cut slits on the sides of the fish. Fill the cavity of the fish with stuffing. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. curry thyme. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. mixing well. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. 1 onion. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. chopped 1 stalk celery. Grill over medium direct heat in oven for 1 ½ hours. 2. chopped Method 1. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Baste fish frequently and turn over to prevent sticking.
3. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Method 1. Put the garlic ginger. Baste fish again with remaining melted margarine. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. and ½ tsp fish seasoning. Apply heat and cook briefly. Now allow patties to be properly cooked. Garish with the tomato slices or chopped parsley. Cook for 3 minutes. Now mix remaining margarine. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Serve with ketchup as filling for sandwich. Remove from heat after 2 minutes. Use as stuffing for the cavity of the fish. Brown on both sides. curry and egg white. Drain well and serve onto a flat dish. Turn down the heat and cover the frying pan and cook for5 minutes. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. 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. 5. stirring well. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. chopped 2-1 stales celery. oil and onion in a sauce pot. chopped pepper and celery. ½ seasoning cube and pepper. Turn occasionally prevent sticking. Clean fish thoroughly. Add the green pepper. Add 2 tbsp water. 2. Shape into small patties and fly in preheated vegetable oil. chopped ½ tsp curry ½ onion. 4. Mix the flour and water in a bowl and set aside. Serve over the grilled fish balls on cooked spaghetti. ginger. Lace with toot picks to secure the fish cavity. 3. Fill the cavity of the fish with the prepared stuffing. 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. curry. Add the sugar and season with salt. thyme. 4. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. ½ tsp seasoning onion. Sprinkle salt and pepper at the top. Wash very well and leave to dry (drain off water) 2. Place in a frying pan and steam for 2-3 minutes. 3. salt. In a bowl. 3. fresh chopped tomatoes and the paste. carrot. split through to remove the backbone and intestines plus gills. cornstarch. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. combine 1 tbsp melted margarine hard boiled rice. Serve with grilled sausage and toast for breakfast. 2.30 1. Mix the fish together with onion. Debone cooked fish completely and flake very well 2. 6.
Dot with Ketchup if desired. Bring to boil. Set aside. the fish stock and pepper. 2. Serves 10-15.tender. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. spaghetti). Set aside. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish.Serve over the fish fingers or balls as appetizer. 4. flour. 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. Heat. Serve as hors d’oeuvres. Insert tooth picks in each round and arrange them attractively in a patter. 4. Remove the bay leaf and serve over noodles (indomie. wash well and cook in the margarine in heavy sauce pot till brown. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Grill or bake at moderate heart till done (about 15 minutes). Transfer these into another stock pot and add the remaining ingredients.Heat the margarine in another pan and fry grated onion and green pepper lightly. Stir well to get the beef and onion mixture to be evenly distributed. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. 2.End flaked end rice combined the egg chopped onion. sliced. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. pealed and diced 1 small onion.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water Method 1. 4. Turn frequently to prevent bursting or burning. cut each sausages into four or five rounds each. Simmer for 2-3 minutes. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Add tomato puree.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. grated ginger. . 3. 5. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Cut beef into 1 inch cubes. When cooked. mixing well. parsley. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. 3. Add the onions and garlic and brown them lightly. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. Add blended fish mixture. and salt.
Set aside. 3. tomatoes. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Add the beef stock.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Set aside. 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. 4. Garnish with chopped parsley. Push to one side of the pan. Stir in l tsp ketchup and mix well. 2. 2. Remove from heat and leave to cool. peppers and curry leaf. seeded and diced 200g flour for dredging 1 green pepper. 4. Toss very well and steam for about 30 minutes or marinate for about 1 hour. 6. Grill each side till golden brown. onion tomatoes and the other ingredients.Prepare the onions. Add the chicken pieces and fry over moderate heat till brown. 5. Top each with ketchup as sauce. Melt the margarine in a medium saucepan and add the onion and carrots. Cut chicken into serving sizes and place in a sauce pan. 3. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces.5kg broiler chicken 4 tomatoes. cooked peas and beans and cook the sauce for 2 minutes. Now add the fried beef. Set a side. except the lettuce leaves. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. salt.32 2.Heat the oil in a large frying pan and when hot add the margarine. Chop the shrimps into cubes. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Method 1. curry pepper and I seasoning cube. Add salt and steam for 10 minutes. coat the cooled chicken pieces lightly. salt and oil. wash and drain. Combine all the ingredients. 5. TOMATO AND PEPPER FRIED CHICKEN 1. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. Sprinkle on the flour and cook till the margarine and onion are golden brown. Flake excess flour off. 3. Garnish with onion rings and tomato wedges. Cook slowly to soften. thinly sliced 5 tbsp margarine 1 fresh scent pepper. basting frequently. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. diced . Add the seasonings. in a bowl. chopped 1 small onion.Mix flour with salt and pepper. 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. stirring constantly to prevent burning. Serve over plain boiled rice or noodles. cook until thick. Coo k until tomatoes are softened.Add the garlic. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Using the seasoned flour.
EGGS Eggs are used.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. . milk. covered.Cover each sandwich and toast in the oven or a sandwich bread toaster. 2. 4. diced. 3. Method 1. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. poached. Cook for 1 minute longer. 3.Add more oil if necessary and onion. curry tomatoes and paste. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. 2. pepper and salt together. wash and leave to drain. They are served in a variety of dishes that may be used for lunch. remove the bay leaf and add green pepper. Heat the margarine and pour into mixture. 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. prepared as omelettes and mainly served as breakfast and snack dishes.Remove from heat and serve with plain boiled rice and sweet corn. scrambled. Chopped onion and green pepper can be added. 3.Combine the onion cucumber. Garnish with avocado dices tossed over the stew. 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. Serve with cucumber salad in addition. using a wooden spoon. Mix well.Cut pork into cubes. Stirring in beef stock/water and vinegar and add bay leaf. Season to taste. chopped shrimps/scrambled egg and mayonnaise in a bowled. Heat the oil in a frying pan and brown and pork in two batches. Gently beat eggs.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. Cook slowly for about 20-30 minutes.Bring the mixture to boil and add fried port. Remove to a plate. Serve as a breakfast dish. Melt margarine in a small frying pan.When meat is completely cooked. 4. supper and deserts. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 2. Remove and place a plate. Serve as the protein dish with buttered bread. 5.
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.
Sort.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. 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. 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. 3. 3. mushrooms and carrots. seasoning. 5. Crush the seasoning cubes and add to the rice. put oil or margarine and onion slices and fry lightly (5 minutes). Makes 8 servings. Stir in vegetables (leeks. Chop tomatoes into large cubes. Oil oil for flying liver Method 1. Season with curry salt and pepper and mix together. 2. celery. Add the beef stock. Stir into the cooked rice. Marg. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. green pepper. Chop the spring onion. Sort and wash rice. In a fry pan. peas and fresh curry leaf and pepper) and heat for 2 minutes. tomatoes and spring onion. Fry the liver chunks lightly and set aside. Wash rice and place in a sauce pot. salt. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. 4. 6. soy sauce. . In a large frying pan. heat the remaining oil and fry the onion. flake for 20 minutes and serve warm with curry sauce. chilli pepper. 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. Leave it to-drain and dry a little bit. Pour into a sauce pan or baking dish. curry and garlic. celery. salt to taste and cook on top of cooker or oven till rice is cooked. 4. Serve warm with braised beef and suitable sauce. 3. 2. 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. 6. sliced. Pour the water over the rice and season with white pepper. Add the cooked rice. 5. 2. Put the rice meal in a baking dish and the fried liver chunks on lop. Method 1. Rice should be firm and non-sticky when cooked. peas and carrots. Remove front heat immediately and pour the vegetables over the cooked rice. Toss the rice and vegetable well and simmer for 3 minutes. 4. wash and cook rice with the chicken broth or water for about 30 minutes./veg. Serves 8-10. Slice the onion and cut green pepper in long strips. This may be served immediately with grilled fish and white sauce.
Add the beef stock or brown seasoning cube. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Boil water and place the vegetable in the salted water. 4. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well.medium heat. Wash rice and let it drain of 2. Combine the soy sauce. 3. Heat the oil or margarine in a saucepan raid add the washed rice. Sort. Reserve one tomato and one pepper and grind the remaining ones. peeled and sliced 4 red chiIli pepper. 4. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Cook the rice in the fat ova. As the rice is getting tender without being soft. Cook the noodles in boiling salted water for about 4-5 minutes. pepper and onion rings. Toss in 1 tbsp of the oil to prevent sticking. Steam for about 20 minutes till liquid is almost absorbed. curry. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 6. Steam for 10 minutes. salt and white pepper. 4.38 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. 2. Toss in the cooked noodles and heat through. Drain well and rinse under hot water to remove starch. 5. Remove from heat an serve hot garnished with tomato wedges or egg slices. remaining spices and the chopped veg and peas 7. Cover the pot and steam for about 2 minutes. Stir in sliced tomatoes. thinly sliced 4 carrots. Mix well and add margarine when almost cooked. sliced METHOD 1. . Serve immediately with grilled beef. Stir in the tomato paste and cook till sauce is almost dehydrated. Stir well. 3. stir in any 6. Slice the onion and chop the remaining tomato and pepper. 2. 5. 3. Pour in the beef/broth water. stirfrying for about 5 minutes without browning. Blanch for 2 minutes and drain from the hot water. ORIENTAL NOODLES 225g noodles (spaghetti. wash rice and set aside to drain. Bring to boil and add the rice and the seasonings. Leave to drain dry. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. 7. Heat a frying pan and add the vegetable. Serves 8-10. 5. 6. Toss the vegetables in the pan continuously. curry and salt and cook for 2 minutes. 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. Set aside.
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. add the water. fried beef carrots. 3. green spring onion. Now add the water. 5. 7. 2. When melted. Wash rice and set aside.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. Pour into a baking dish. Cook and stir the beef in the vegetable oil until golden brown. Heat to boiling. chicken stock. 5. 6. Add finely chopped herbs (parsley onion. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. seasoning cube. 4. 4. nutmeg etc). till rice is getting tender. 2. leeks. then reduce heat and simmer for 20 minutes. cover and cook in the oven. until the rice is getting tender. Stir in water. chicken cube. curry leaf. 4. Place vegetable oil in a saucepan and fry the onion. bay leaf. 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. salt and pinch white pepper. stirring constantly. ground fresh tomato and pepper to make a sauce. Stir in the green and red pepper. margarine and seasonings (ginger. salt. When the rice is light brown. and green chili pepper. Stir in the rice. 3. Serve garnished with green and sweet red pepper. Remove from heat and set aside. soy sauce and salt to taste. 6. add the washed rice over medium heat. 2. . Wash rice in cook water and leave to drain. Stirring gently. spring onion etc) I tsp dried and crushed bay leaf 2 stalks of leeks 1 cup beef or chicken stock 2 stalks celery 2 Chicken seasoned cubes 2 tbsp margarine 4 medium green chilli pepper sliced 1 large spring onion 4 tbsp vegetable oil Method 1. 5. margarine and onion into the remaining oil over medium heat until rice is lightly brown. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. celery and cook covered for 5 minutes. Heat the foil in saucepan and add the margarine. Stir in the tomato paste and cook for 5 minutes stirring frequently. Cover the pan and cook gently for about 25 minutes without stirring. Stir in the rice and heat to boiling. curry. 3.
Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Method 1. Wash rice and add to the boiling milk. Season with salt and seasoning cube. Discard the chaff and pour the coconut milk into a pot. Continue stirring for the corn to he properly popped and cooked. Stir uniformly into the rice. Put into a pot and heat to boiling. 3. 3. Stir in the chopped fresh pepper. drain and serve with coconut as snack. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Cover pot and cook for about 45 minutes or until rice is soft and moist. stirring until the corn starts cracking and bring about the white fluffy part. . Simmer for 10 minutes and serve hot. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. 4. Wash rice in hot water to remove some starch. Serves 10. Roil the shrimps in a little bit of water. Blend in the palm oil. seasoning cube and Onion. Ground corn into fine crumbs. 5. chop the fresh pepper and onion and clean the shrimps. 2. Using a fine sieve. salt and water in a boil. Remove from heat and serve hot.40 6. Wash and grate coconut into fine flakes. 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 from oil. Meanwhile. sugar. 2. 4. green pepper and celery. 2. mold mixture into small balls and drop into hot oil. 4. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. sprinkle immediately with sugar or salt and leave to cool. 5. Put in a bowl and add all the water. Heat oil. Fry until slightly brown. Put oil in a pot and place the corn in the pot 2. 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. Makes 10 Servings. 3. 3. Add rice to the boiling liquid. Serve hot on a flat dish. wash the rice. Place corn pepper. Blend well for mixture to mix well. 6. broth of the shrimps and arrange the shrimps over the thick top of the rice. 7. Stir in the peas. 4. Pound in a mortar and use the water to get juice from the fruits. filter and squeeze out all the liquid from the grated coconut mixture. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Cook over a medium heat. Remove from heat. Cook the palm fruits until they are soft. Heat the milk and bring to boil.
3. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. 5. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 3. Remove any fat from liver and chop or grate into small bits. margarine and chopped parsley. 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. celery. Stir very well to avoid lumping in the foo-foo. stirring gently. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Boil the 6 cups of water. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. 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 the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 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. Meanwhile. Cover pot and boil until cooked hut grain are separate. Drain and serve with coconut as snacks. 5. rice and yam flour foo-foo as in plantain. Stir very well all over and turn into a dish. 4. DOUGHNUT AND SANDWICHES . Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Stir in the cooked rice. Note: Prepare corn foo-foo. Stir in the cooked sweet corn. added salt and sprinkle the clean rice in the boiling water. Heat the oil in a large frying pan. Cook over medium heat for 5minutcs. seasonings and chopped vegetables. Serve hot with spicy fried chicken and cucumber salad as a main dish. Heat vegetable oil to faint smoking point. fluffing up to loosen the rice grains. Season to taste of necessary and heat through for about 3 minutes. Shell the corn and wash well. Remove rice from heat if tender but not soft. Keep stirring for 2 minutes. melon-vegetable. Heat the water to boiling in a pot. leeks and green pepper 5. 3. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Cook rice with stock and salt to taste.41 2. 4. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 6. 3. Serve warm with ewedu. Chapter Five BREAD. 2. 7. Cook and leave to cool. Wash and clean liver. 6. agbono or mixed vegetable soup. Chop the peppers and onion and set aside. 2. clop onions. add the grated liver. 4. 2. 4.
More yeast is often used but they require the same fermentation or proofing process. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Knead the dough. Method 1. If the temperature of the water is too high. yeast. roast bread should be soft. moist and tender in texture. 2. A variety of fillings can be used. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. milk and flour in a bowl.42 Bread are loaves made of soft doughy that are leavened with yeast. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. They are made from flour. Cover with a slightly wet towel in a warm place. Fat is used to soften and lubricate the dough. The dough can be baked or fried. 3. aid fermentation and contribute to the colour. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Knead again on floured board until smooth and elastic. 3. After 1 hour shape into a round loaf and place in well greased pans. Gradually add the flour to make a stiff dough. In a large bowl. fat. Dry milk is more often used. Knead lightly and keep covered for 10-15 minutes. Milk is used in some bread mixture in lace of water to increase the nutritive value. 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 . add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Dissolve yeast. With the sponge method. while low temperature retards the fermentation process. Soften the yeast in lukewarm water. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. sugar and fat. Sugar is used to sweeten bread and to aid the process of fermentation. remove from pan unto wire racks to cool. Yeast is the raising agent and it grows best in lukewarm water. yeast. 4. the yeast will be destroyed. 7. Allow to m for 10 minutes. part of the flour. Let rise till dough is well risen above the pan edges (double or three time size). Makes 4 loaves. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Reserve 2 tbsp flour for kneading. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. 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. Add dissolved yeast to flour and mix the mixture to a soft dough. Proof for another 15 minutes. 6. Bake in pre-heated oven for 40 minutes. Cover and put in a warm place for hour. Stir or knead every fifteen minutes. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Bake until golden brown. eggs and milk than the plain bread. salt. If liquid milk is to be used. Nutmeg and other flavoring can be added to bread to improve flavor. blend remaining sugar. 5. Shape into loaves and place in well greased pans. 2. 5. Weigh and measure all the ingredients set aside. 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. water or other moisture. sugar and salt in warm water. Combine margarine. fat and dissolved yeast. 4. sugar and fat are mixed and allowed to ferment. When baked. When dissolving yeast ensure that lukewarm water is used. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size.
Note: Whole wheat bread is usually heavy. Method 1. 4. punch down. 4. Mix thoroughly with a wooden spoon to obtain a soft dough. Cover and let it rise for about 5 minutes. Makes 15 rolls. 5. 2. 6. Place a warm place to rise till double in size (5045 minutes). 2. 7. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 8. 4. 8. Add the dissolved yeast and I mix in the beaten egg.43 Method 1. 5. 3. salt. nutmeg currants and milk together. Gradually stir in the yeast mixture into the whole meal and fat mixture. Process whole wheat grains into flour or purchase whole w heat flour. Place in a greased bowl and grease top of dough. Cover and let rise for about 20 minutes. 5. Place the bowl of dough in a warm place to rise for about 30 minutes. Sieve the flour and salt into a bowl and rub in the fat. Add yeast (now in bubbles ) and beaten eggs to the mixture. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Cover and let rise (5minutes) 3. 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.for 15-20 minutes. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Mix well without kneading. Dissolve the yeast and sugar with the warm milk. Add flour. Leave to proof in a warm place for another 20-30 minutes. soften than that of plain bread. reserving 4 tbsp. Shape into balls. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Mix the flour and the rest ingredients. 7. Combine salt. Dissolve the yeast and sugar in the warm water. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Grease a medium-sized cake pan and fill the dough into the pan. 6. Bake in a moderately pre-heated oven for 30-40 minutes. 3. Mix sugar. Cover and proof it a warm place until double in size. 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. Dissolve yeast in lukewarm water. 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. Place each in well greased queen’s cake pans. fat and whole meal flour in a bowl and set aside.
JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Slightly beat eggs in mixing bowl. 5. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Drain off an roll them in sugar if desired. Using a round cutter. Ferment yeast in half of the warm water. Leave in a warm place to prove until they are well risen (double in size) 6. sugar. In a bowl mix margarine and the remaining warm water. Add milk and mux. 8. 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. Knead lightly. Roll the cooked doughnut on granulated or icing sugar. (See pp). Deep fry the doughnuts till golden brown and drain off fat. 2. 5. 4. Dissolve the yeast in half of the warm water. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Serve as snack or tea dainty. Add the dissolved yeast and gradually mix in flour into a smooth dough. Divide the dough into round doughnut shapes without hole al the centre. ensuring that the heat is not too high or too low. 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. prepare the dough according to the instructions for preparation. Add the melted margarine. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof.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. salt and nutmeg. Take the basic doughnut recipe. 9. 4. Tack each firmly with lightly wet fingers. 2. . 4. 3. salt and nutmeg into a bowl and rub in the margarine. Let dough rise for another 40 minutes or till double in size. Press a floured thumb into each doughnut and add a little jam.. Add beaten eggs. Gather mixture lightly and set aside for 1 0 minutes. Roll doughnuts in a tray containing sugar. 2. 6. 3. 3. to the mixture add to mixture. 2. Place them on a well-floured tray. Sift the &y ingredients together and add to egg mixture. Heat the vegetable oil in a deep frying pot to a moderate temperature. strawberry etc) vegetable oil for deep frying Method 1. Turn dough into a flavored board and knead briefly. Place them on a greased tray and cover with thin polythene. Then place dough in heated deep oil and fry until golden brown. Sieve the flour. 4. 1 . Place in a warm place to rise till double in size. Ad vanilla and mix well. Roll out to floured board 1 or inch thickness. roll ot dough to Y2 inch thickness and cut out round shapes. Combine milk and flour. about 1 tsp in each hole. cover and allow to prove until double in size. Add one tbsp sugar to facilitate fermentation of the yeast. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. 3. 5. . add sugar and mix thoroughly. Mold back each carefully to seal the hole. 7.
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. Drain off fat and roll in granulated sugar or top with favorite icing. 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 . fish. Fry in hot deep fat until golden brown on both sides. Handle gently. 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. 5. especially when some items have to be chopped or mixed up. Add the dissolved yeast. 2. Avoid making very large sizes. Combine sardine and blend with remaining ingredients to desired consistency. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Rub in the margarine. 6. egg and almost the remaining water or as needed to obtain correct consistency of dough. Spread on crackers or toasted bread triangles. Vegetables like lettuce tomato and onion slices may be added. Drain and mash sardines. closed or multi-layered. Knead to elastic-like texture. corned beef. it should be attractively arranged. jams and other spreads. 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. 2. Mix all the siffed dry ingredients together in a small bowl. Day old bread is usually preferable. They may be filled or spread with a variety of items such as meat. Add some currants/fruits if available before folding into crescent shapes. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. salad and various types of food. the bread cam be sliced before or cut after filling if necessary. Dissolve yeast in half of the warm water. with or without sauce such as (salad cream. 4.45 5. Corned beef or chopped egg can be used as alternative. 3. jam. boiled or fried egg. Keep them covered and use as tea sandwich. b) The filling can be made from meat. Makes 20 doughnuts. 7. smooth and pliable dough. Party or tea sandwiches should be in small triangular sizes. Roll out on floured board to inch thickness and cut with doughnut cutter. In using fillings. 6. Mix thoroughly into a soft. sardines. When dough is ready for proofing. Cut into 4-6 inches of the base of the triangle to form a crescent. When sandwich is planned for lunch. roll out into ¼ inch thickness. Sandwiches may be served hot or cold. 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. 8. Also do not use filling that can soak the bread. ketchup or mustard cream). 4. SANDWICHES Sandwiches are meals that arc made of regular or special bread. d) A garnish should be added to a sandwich when it is ready to be served. 3.
Pure sponge cake uses only egg whites. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. sugar. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Beaten eggs. In a separate bowl. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. Pastry-blend or rubbing in method involves blending of fat and flour together. The flour mixture and milk are added to the cream mixture and set aside. 2. sugar and flour in addition to flavorings. type offat and amount of time available.15minutes. spread ½ teaspoon mayonnaise on the meat. 5. Cooked on both sides. Small cakes like queen cake . sides of pan when baked. All ingredients must be at room temperature when mixing cakes. but egg yolk and fat are not included. it is essential recipes and use proper ingredients appropriate method of mixing. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. even in colour and firm. eggs and raising agent. Also. Queen cake and ginger bread can be made in this way. Chapter Six CAKES. Toss well. The quality of cakes is very important. Examples are shortened cake. Combine all ingredients except bread in a bowl. the equipment available. Split the oblong rolls in half and spread margarine on the sliced surfaces. In addition. In order to produce good quality cakes. Combine all ingredients except mayonnaise and the bread. 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. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. The cake must be baked in a well greased pan for easy removal when baked. 6. The creaming method usually produces better quality. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. fruit upside down or carrot cake. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Fill the bread with the grilled meat. cakes. beaten eggs and milk are beaten together to blend thoroughly. the melted margarine. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. consider the quality and type of cake as indicated by the recipe. A good quality cake must be light.15 minutes. large cakes must be level at the top. An examples of this type is chiffon or feather cake.46 Method 1. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. 2. 4. Put in the oven to bake for 10. It must not be heavy. In choosing mixing method. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Regular bread slices can also be used. The eggs are separated and only yolks are beaten into fat mixture. The pan must not be filled more than half for two-thirds with the batter.. Examples are queen cakes. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. adequate size of pan and baking temperature. baking powder and salt) are folded into the creamed mixture. Conventional sponge method in which the fat and half the sugar being creamed first. the cake will be hard when baked. 2. 4. 3. milk and vanilla are gradually poured into the creamed mixture. marble cake and coffee cake. The mixture is well beaten till light and foamy after which the dry ingredients (flour. There are four basic method of mixing cakes 1. Remove from heat and slice the rolls into two. sticky or crumbly. Onion slices and lettuce loaf can be added to improve eating and nutrient quality.
2. 3. Now add a half of the milk and a second of the flour. 6. Add the washed eggs. Cream margarine. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. 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.IN. Finally fold in the last portion of the flour mixture and remaining milk. salt and nutmeg into a bowl. 2. 4. Sprinkle lemon rind over remaining flour. Sift the flour. Make 12 small cakes. and beat with wooden spoon. lime/lemon rind 150 grams sugar ¼ tsp. Note: 1 ½ tsp vanilla. until well mixed Add baking powder and nutmeg into flour. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. 5. Beat egg and stir into the flour ingredients. Sieve ‘flour with baking powder. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Add the lemon juice and the milk gradually as the constituency becomes stiff. sugar and vanilla together with electric mixer or wooden spatula. Gradually pour beaten eggs into the creamed mixture. Nutmeg (grated) 3 tsp baking powder 4 egg. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. one at a time. 3. Add vanilla and cream well. 2. Cream well until the mixture is light and fluffy to a dropping consistency. Grease cup cake pans and fill the pans. sieve two times. When baked remove from heat and place on cooling racks. alternating them. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. beaten well in each addition.47 should have good shapes and rounded but slightly peaked tops. 4. Spoon mixtures into well greased queen cake pans or paper cups. When the knife comes out clean. it means the cake is baked. 7. Stir in lemon rind and mix well. baking powder. .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. Cream margarine and sugar thoroughly until fluffy: 3. Having all ingredients at room temperature. salt and nutmeg. 2 tbsp desiccated coconut or currants can be added when mixing. QUEEN CAKES (RUBBING . Fold in well 5. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. 8.
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. Using a whisk or mixer. alternating with milk. Bake in pre-heated oven for 40 minutes. Sift flour. Baking powder l tsp baking soda 120m1 diluted milk . blend eggs. Sift flour. Stir in flour mixture. 6. 2. 3. When baked. Pour into a well greased square or round pan. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Spread the brown mixture at the bottom of the pan. baking powder and all spice together. Grease a medium square or round pan and lightly sprinkle flour over the grease pan.48 4. salt. Cream sugar. Add dry ingredients. 2. peeled and mashed 2 large eggs 1 teasp. 3. Serves 12. invert on a cooling rack can iced or served with vanilla sauce. margarine. 7. grated carrot and toasted coconut. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 6. Mix well and share batter into three equal separate portions in 3 bowls 5. Serve 10. Using an electric mixer or whisk. Put water in a small pot to boil. 2. Fold in the sifted dry ingredients alternately with milk. 4. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. Mix the batter thoroughly. Top the brown with the pink as second layer. The batter is now in three colours (cream. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. brown and pink) in 3 bowls. baking powder cream of tartar and salt three times. sugar and vegetable oil. Cream margarine and sugar thoroughly. 5. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 3. one at a time. beat well after each addition of egg white. Blend in colours very well without over mixing batters. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Bake in 350°f in a pre-heated oven for 45 minutes. Stir the mixture into the boiling water. 4. vanilla and currants alternately. custard powder and nutmeg. Sift cocoa powder into one portion and the pink colouring in another portion. Slowly add vanilla and egg whites. 6.
49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Melt the margarine and ensure that all the ingredients are held at room temperature. 4. honey and grated coconut in a sauce pan and cook for about 5 minutes. Soak fruits in brandy. Spoon topping over the whole top of the cake. 5. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Sift together the flour. To make the topping. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. then stir in the toasted coconut. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 ½ tsp baking powder 150 grams mixed fruits 300 grams soft margarine 300 grams brown sugar 90 grams (6 tbsp browning/caramel) 1 tsp all spice 1 tsp vanilla 150 grams raisin/currants 1 tsp lemon juice 1 tsp strawberry flavoring 1 ½ tsp rind of one lemon 1 tsp almond flavor Method 1. This can be used in place of browning. Fold in the flour mixture into the margarine-sugar mixture. Remove from heat. 2. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Gradually fold in the flour mixture and floured mixed fruits. 5. 6. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine .) ¼ tsp all spice 200ml prepared caramel 1 ½ tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. nutmeg. Pour batter into well greased and floured pan. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Bake at medium heat until cake is cooked (45-50minutes). and leave to cool slightly. Cream margarine. 3. Preheat the oven 4. Add the flavorings. 2. 3. sugar and vanilla until light and fluffy. Sieve out fruits and toss in little flour. using half of the milk. Note: Caramels. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Sift together the flour. lemon rinds and remaining brandy. 3. Beat eggs and add to margarine and sugar mixture. made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. 2. Pour into a greased brunet pan or hollow pan. Beak in the eggs one at a time. allspice and baking powder. 4. Place on a wire rack to cool completely when fully baked. place margarine. baking powder and soda. 7. Method 1. Mix thoroughly until foamy. Add caramel or browning to sugar mixture.
Bake at 350f for 50 minutes or until cake is golden brown. Set aside until lukewarm. 3. Boil sugar and water quickly without stirring until golden b r o w n and glossy. little at a time. Stir the dissolved yeast into the oatmeal mixture. CARAMEL 100g sugar 200m1 cold water Method 1. 4. 2. Mix again and knead a second time. 3. stir in the warm milk and boiling waters. 6. 7. add half o f t h e flour and mix until smooth. Mix the soya bean flour. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 3. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. bake in a pre-heated oven for 30 minutes. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Combine margarine. Fold in the dry ingredients alternately with the milk. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 2. . Add the remaining flour. Remove from pan and insert on cooling rack. Add the margarine. sugar and vanilla and cream well. The pineapple should be evenly distributed all over the bottom. Shape in to two loaves and place in a greased bread pan. Set aside and leave to cool completely before using for cake or caramel custard. Serve with vanilla sauce as a dessert/sweet. Put the oatmeal in a large bowl. Dissolve yeast in warm water with l tbsp sugar. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Add one egg at a time and beat thoroughly. 4. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. margarine salt and the remaining sugar in a bowl. 2tbsp sugar (reserve 2tbsp) and the salt. 4. When adequately risen again. reserving some for kneading.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. Method 1. 5. Beat well until the mixture is well blended. bake in pre-heated oven at 4000 f for 10 minutes first. Mix dough thoroughly until it stops sticking to the hands. Makes 2 loaves. Cover and set aside for 5minutes. 6. 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. Shape into loafs and place in a warm place to rise until double in size. Reduce heat to 350°f and bake for 4Ominutes. 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. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. 2. Place on a board and knead until firm and glossy. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Pour cake batter over the pineapple as a second layer. 2. When double in size. 5. 3.
5. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Toss together and set aside. Gradually blend in the softened oatmeal. stir to prevent burning or uneven browning. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. 3. . Occasionally. Beat egg white again. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. Prepare caramel and set aside to cool. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. beating very well. Break and grate off or scrape away the brown surface of the coconut flesh. 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. Cover and set aside for 20 minutes. Mix together and add the currants to mixed fruits. 2. Cream margarine and sugar till light and fluffy. Sift together the first 5 ingredients twice 2. pour the boiling water over the oatmeal and mix thoroughly. 3. 2. Mix the brown sugar and margarine till soft. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 4. Fold in the flour ingredients. Bake till dry but not coloured. 6. 2. Add the caramel. Beat eggs till thick and mix in to the sugar and fat mixture. Grate the coconut and spread out on a baking tray and put in a preheated oven. Bake in a pre-heated oven at 350° for about 45 minutes. 3. 4. Add the egg yolks one at a time. Mix the orange juice with the rum together 4. vanilla and almond extract. Cream margarine and sugar until light and fluffy. Decorate for anniversary ceremony when cool.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes.51 DESICCATED COCONUT 1 coconut Method 1. Grease a medium. cinnamon and salt into the sifted flour. Store in air tight containers for later use when cold. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Gradually beat in tile beaten eggs. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Stir in the orange rind. . beating well. Now sift the baking soda.
Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Serve as a snacks. Fry until the mixture is light brown and remove with a straining spoon. 5. 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. 6. milk and vegetable oil. salt and baking powder. Serve with honey or pancake syrup. Lightly grease medium-sized baking pan and pour the batter into the pan. flour. Sift sugar. Heat the oil for frying and use oiled spooned to scoop the mixture. 4. Cover and allow to ferment till it bubbles (1 5 minutes). Allow to cool and cut into squares to serve as finger food. Using a wooden spoon. At this time the underside of the pancake is golden brown. 2. Drain out oil and serve as snack. Stir in the milk and mix thorough. Stir in the dry ingredients into the milk egg-mixture. Dissolve half of the sugar in the yeast. 7. 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. Fry until golden brown on all sides. When brown. 5. Stir in the nuts and mixed fruits. Bake in the pre-heated oven for about 45 minutes. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. Make a well at the centre of the flour mixture and add one beaten egg at a time. Sift the flour.52 5. 2. 5. Beat and drop the batter in balls from oiled Spoon into the hot oil. rise to the top and become popped. 3. remaining sugar and salt in a bowl. Beat the batter until it is smooth. 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. 3. Heat vegetable oil. . Alternately mold batter in balls and drop in the heated oil. Mix the sifted flour. 2. 7. Mix the flour. 8. margarine. Cover and set aside for about 10 minutes. salt and baking powder till the mixture becomes crumbs. Flip the pancake cover to brown the other side. 9. 4. Stir in the fermented yeast with a Spoon and beat the mixture lightly. beat the mixture lightly for about 3 minutes. 4. Pre-heat the oven. 6. Yields 1 serving of4 pancakes. test for doneness and remove from heat. sugar. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. In a separate bowl beat the egg. fat. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. Add scrambled eggs or sausage as breakfast dish. 3. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil.
After mixing. always set aside some flour that will be needed to sprinkle on. fish or sausage fillings. board and dough when rolling. 5. sugar. Over mixing will result in toughness of cookies. It is made with flour. eggs and milk. For best result. . 4. 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. Add the fat and mix until mixture looks like fine bread crumbs. The surfaces may be smooth or rough. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. Gather into a ball and set aside for 15-30 minutes. Before mixing the ingredient for pastry. When mixing and rolling. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. fat. Cover the pie shells and seal properly. Pie filling must be made earlier and cooled before filling the pie shells. fat. Bake in pre-heated oven for 30-40 minutes. Cookies can be mixed by creaming method or pastry method. Cold water is added gradually to the mixture and it is combined together. The dough is gathered to form a ball and rolled on a flat surface. 2. Toss flour and salt together. Fill with meat. the pastry dough should not be over stretched when rolling and cutting. It produces very tender and flaky crusts. 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. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. BASIC PASTRY (FOR MEAT. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. nor too soft or crumbly. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The pies are arranged in well greased baking trays and placed in pre-heated ovens. well folded and sealed together to prevent leakages. chilled and cut into desired shapes with biscuit cutter. 7.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. pastries should be flaky. pies may also be fried in deep fat. 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 water is used to bind the ingredients. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. 6. (2) Flaky pastry has ratio of two-thirds fat to the flour. The pies must be sufficiently filled. and cold water is desirable. Cookies is another favorite snack made from soft dough. Plain pastry may be classified according to the ratio of fat to flour. When baked. the dough is lolled. The tops at the top of each pie with fork or knife to permit steam to escape during baking. rising agents and flavorings. Roll out to ¼ inch thickness on floured board and cut into shapes. It produced less flaky and tender crusts and it is often used for commercial productions. Prepare the filling and set aside to cool. Sprinkle with enough cold water to moisten. Cookies should neither be too hard. Cut the top with a fork and the beaten egg. Alternatively. tender and golden brown in colour. 3. The softer doughs may be dropped on baking trays for baking. The flour must be of good quality in order to produce firm products. The salt contributes to flavor and the fat gives tenderness. They should be removed from the trays immediately they are baked. After mixing. Makes 8 pies. 8. salt and water. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily.
Rub in the fat into the flour. melt margarine or heat oil and add onion. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Rub the sausage generously along the centre of pastry. 6. spread the mixed sausage on the surface of the rectangle. In a bowl cut in the margarine and rub in to have flour crumbs. Use fork to cut the top of the rolls and place in greased pan. Roll up the remaining pastry. which now gives 4 sausage rolls. In a saucepan. 3. Sift flour and salt 2.54 MEAT PIE/FISH PIE FILLING 50 grams minced beef/flaked cooked fish 2 tsp flour ¼ tsp salt 100ml beef broth 4 potatoes diced and boiled 1 tsp curry 1 tsp thyme 4 tbsp peas 1 carrot. Using the rolling pin. 3. Remove 2-3 tbsp of flour mixture for rolling out. Add the beef broth. Handle dough as little as possible and place balts on a floured board. peas. 7. 5. Cook for 8 minutes until beef is cooked. Fry for 2 seconds and then add minced beef or fish flakes. folding in and stirring well un flour is well absorbed. 5. Mix the sausage and curry or nutmeg. Gather the mixture in small balls without kneading. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Bake in preheated oven for about 40 minutes or till light brown. 4. Roll over in two or three folding. 2. Make a well in the centre of the mixture and add water gradually to form a past. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 9. chopped and boil 2 ½ margarine or vegetable oil Method 1. roll out the dough into Y2 inch thickness in rectangular shape. 2. 8. Using a spoon. 3. nutmeg and sa1t Toss together until mixture forms crumbs. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. Add baking powder. 6. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. 4. 4. . Stir-fry for 2 minutes and remove from heat. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. 5. Sprinkle flour into the mixture. water and the seasonings stir well to mix up ingredients. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Add carrots. 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. See diagram for rolling out cutting guidelines. Prepare the margarine or oil pastry.
4. pepper. Seal the edge of the last fold with little water. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. flour board with reserved mixture. Note: Corned beef or sardines can be used as alternatives. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Cover each half. 5. 4. 7. 3. Add the flaked fish. Sieve the baking powder. Place the yolk in a bowl with the minced fish. Heat oil in deep fryer and fry the rolled up egg till golden brown.55 2. milk. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Add cold water and bind together. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. 2. 6. pepper. 3. seasoning and water. 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. 4. 6. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. 5. 3. salt ingredients thoroughly. 2. salt. Drain and serve hot. Peel the boiled eggs. pressing together to form a whole egg again. cut length wise through the middle and scoop out the yolks. 6. If heat is too low or much quantity is fried at time. 3. 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. Pre-heat oil and fry until light brown. Allow chin-chin pieces to drain off oil after frying. Heat the vegetable oil and onion in a frying pan for 2seconds. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Do no knead pastry. 5. Split into 2 sections again and garnish with cucumber slice to serve. curry. the chin-chin will soak the oil and will no be crisp. Serve wit groundnuts as snack. Stir well and sprinkle in the flour to bind the ingredients. 2. Make a thick paste with flour remaining margarine. Cut into rectangular shapes and fill them with the cooked fish filling. Gather the mixture into a ball and roll into ½ inch thickness on a board. 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. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 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. flour and salt into a bowl. 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 .
Roll out pastry about ¼ inch (1/2 cm) thick. Reserving one table spoon of flour. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Fold in lightly with a metal spoon. 6. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 6. fold the dough like a skin over the egg and seal edges very well with the egg fully enclosed and the egg shapes still maintained. mix flour. Sieve flour. Peel hard-boiled eggs and set aside. 9. 2. 4. 5. Fry pies in heated vegetable oil till golden brown. with a portion of dough. Sieve baking powder into the sieved flour and sieve the sugar separately. drain serve as snack or cocktail. Cut the margarine into the flour ingredients. 8. vegetable oil for frying . Rub in the margarine for the flour mixture to form crumbs. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 2.80m1 water ½ tsp baking powder Beans. Gather the soft dough in a ball. heat until the coating is golden brown on all sides. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Bake in a pre-heated oven until golden brown and firm. 3. 5. Cut into smaller rolls. Gradually fold in the vanilla and warm water. 7. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. 4. Now roll up quite firmly and leave the roll wrapped up in the sugared paper for about 10 minutes to keep the roll in food shape. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . sugar. After 5 minutes of whisking. Taking one at a time. Now spread the warm jam all over the surface of the rectangular-shaped cake. Add cold water to make the dough. turn out the cake on a sugared paper and remove the baking paper carefully. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. salt and baking powder into a bowl 2. Remove sugared paper and cool the roll on a cake rack. without stretching. 3. Use a pastry cutter to cut pie shapes. Make a well in the centre. Heat oil for deep frying and cook the eggs under moderate. Now coat the shelled egg with remaining flour and wrap each egg. 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. Now whisk. When baked. Put the mixture in to the greased pan over the paper and spread evenly. sugar and salt together 3. 4.56 Method 1. 5. Serve as snacks. Fill each pie shell with the prepared filling. 7. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Coat the remaining eggs. Grease a swiss cake pan and line with a greased paper. 8. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible.
Refreshers: Fruit drinks and soft drinks. mineral water. stimulating drinks between meals. 8. lemon grass and scent leaf tea. 3. Nutritious drinks provide specific nutrients to help fight illness. When preparing beverages. beer etc. Stimulants: Coffee. Makes 2 ½ -3 dozens. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. 5. Peel or scrape off the brown back of the coconut flesh. Add sugar alternately with egg white. They are later mixed with water or other beverage and served chilled. 6. Use filling for sandwiching sponge cakes as well. minerals and vitamins. 7. 2. Cream margarine. Also. beat until blended. Gradually add flour. They are grouped as follows: 1. sugar and vanilla. Place the balls apart in an ungreased baking tray or sheet.58 Method 1. Beat in egg and vanilla. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. as accompaniments to meal or the final course of a meal. 5. 3. 4. Allow them to cool thoroughly before removing them from the baking tray. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. egg hot drinks. malted and vegetable juices. fresh fruits drinks. fruit and milk drinks are more nutritious. Shred coconut and set aside. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. Stir in the water. Cream margarine and sugar. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. egg drinks. 6. Blend vanilla and desired food colouring. ensure that good quality fresh fruits are used. cocoa. 4. coffee. 2. 6. Bake for 8-10 minutes. boast the body’s energy and vitality and ensure a healthy lifestyle. Remove from heat and cool on wire racks. 3. 2. Sedatives: Alcoholic drinks. 4. beating until light and fluffy. Maintenance of proper hygiene is important when handling the ingredients. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. tea. Nourishers: Milk shakes. . 5. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. 3. fruits juices. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Chill for ease in handling. the beverage is known as fruit drink. 2. Energizers: Malted and vegetable drinks. Soft drinks. add flour and mix well. Make 3 dozens. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Stir in the coconut and mould into I inch balls. tea and cocoa are popular in meals. Put 2 or 3 cookies together with the vanilla filling in between them. However. Beverages may come from mostly animals or fruits and vegetables. Bake in slow oven for about 20 minutes or until firm to touch. fat. ensure that you use appropriate’ utensils like jugs. Milk contains protein. flask and teapots.
2. Combine these in a bowl to prevent browning of the bananas. Using a sharp knife. Squeeze out the juice. Wash fruit and cut into sections. 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. Remove seeds. peel pawpaw and remove the seeds.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Leave to cook and chill before serving. Orange and pineapple juices maybe added. Place the sugar and water in a saucepan and heat till all sugar are dissolved. 2. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. trim the edge for the watermelon shell by cutting a saw tooth edge. Wash and cut fruit into halves. 2. Scoop out the melon fruit. discarding the seeds. 3. Wash. scoop out the pulp and squeeze out juice through a sieve. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Sweeten with syrup 3. Blender can be used to crush the pulp before sieving. 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. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. reserving the shell. Cool and add to fruit drinks. 4. Slice the bananas and dice the pineapple. 3. 3. Make ½ inch water melon cubes from the scooped watermelon. 2. . Boil for another five minutes for4fie syrup to thicken slightly. Chili before serving. Add syrup to taste and the lemon juice. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Stir in the orange juice. Boil the water and leave to cool. Pour over the juice in a jar.
4. 6. peel and remove the hard core at the middle. Add the pure water and strain into a glass jug. 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. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Method 1. Boil the 3 litres of water and pour over the washed zobo. Alternatively. CHAPMAN’S DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices. Pour into jugs and chill before serving. Add lime and syrup. Add ice blocks to serve immediately. Leave to cool completely. Sort the dried zobo flower to remove all dirt in it. Add previously boiled water to mashed pawpaw and strain into a glass jug. scrape and grate carrots. Use a blender or juicing machine to blend the fruits. 4. Cover and keep drink until cold. remove immediately from the water and place them in a sauce pot. Wash. Serve chilled in tall glasses with a sprig of lime leaf as garnishing.60 2. 4. Wash them in clean water. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Cut into small chunks and put in a bowl. 3. Remove from heat. Sweeten with syrup or honey if desired. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Garnish side of glass with cucumber/lemon slices. Serve chilled in glasses and garnish with lemon/lime slices. Serve chilled. 7. Sweeten with syrup and add the lemon juice. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Add the bitter lemon last. Cut beetroot in to small pieces as well as the apple. 2. Stir in ginger. Wash lemon(s) and squeeze out the juice. stir in the ginger or cloves and set aside for few minutes. Add the pure water to filter and obtain the juice. 3. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Filter very well and discard the chaff. 2. Wash. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. 3. Mix well and pour in to cocktail glasses. The fleshy part of pineapple is cut and served as a dessert or refreshments. 5. Stir in the pineapple juice and sugar to taste. Mash the pawpaw or pulp in a blender. 2. 5. but do not peel beet root. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 2. Scrub pineapple.
4. chilled.61 Method 1. Pour the fruit juices and tea over a large block of ice in a punch bowl. 4. 4 lemon slices 2 tbsp sugar syrup . 2. Serve immediately in wine glasses garnish with lemon slices. 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. Mash but do not blend the plantain pieces and add the water. add sugar or syrup (if necessary) and boil for 20 minutes. Serve in tall glasses garnished with few pawpaw chunks. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Remove the flesh of the sour sop and discard the seeds. 5. Filter the mixture through a fine sieve into another plastic or glass bowl. Note: Pineapple or grape fruit juices may be used or added. 3. Avoid use of aluminum utensils. 2. Crush it and pass through a sieve to extract the juice. Add the bitters and ginger ale. Chill and serve garnished with lemon slices. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Wash and peel bananas/plantains. Add milk flavour 2. Chill the orange juice and the wine. Garnish with orange slices serve in tall glasses. 3. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 2. Chill till serving. Pour mixture into an air-tight plastic bowl and cover well. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. sweeten to taste with the sugar or honey. Slice into bits and put in a bowl. Add syrup and nutmeg/vanilla. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. 3. Wash fruit very well. After heating cool and chill drink till service time. Pour liquid into a pot. 6. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Place in a bowl and add a little water to the fleshy part. M ix in remaining water and strain the liquid into a glass jar. Mix all the ingredients in a punch bowl. Mix the orange juice and milk together. 5. 6. 2.
Mix well after each addition. Blend half of the orange juice and milk in a blender until smooth. Serve chilled with lemon slice topping as garnishing. 2. Add the syrup to the juices 4. Peel the lemon and out the pit including the seeds. strained juice and sugar syrup. Dissolved sugar in water. 3. 2. Mix all ingredients either by whisking or mixing in a blender. tangerines. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Strain the juice into a jug. 2. Squeeze the juices from the lemons into a jug. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. 2. Pour into glasses. 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. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Dust with nutmeg as garnishing. Stir in the remaining orange juice.62 Method 1. 3. 2. Wash and break eggs into saucer. 3. Push the lemon pieces and apple sections through a juice extractor/blender. Wash and cut apples into sections. Serve into four glasses and add ice cubes. Combine the juice in a bowl. Cut into pieces. Chill the brandy. Stir well and add the wine or ginger ale. Stir in the syrup and strain. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Stir in the brandy. Note: Oranges. Half a teaspoon of brandy flavor can be used in place of pure brandy. Add the lemon rind pour the water into the jar. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Wash lemons. 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. Serve chilled. Add eggs to mixture. Add sugar if desired. Cover the jug and allow the lemonade to cool. 4. 3. one at a time. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink.
Allow to rest in a cool place before using for jam tarts. 3. Therefore. creamy and double in size is obtained. 2. Mix carefully until slightly smooth Handle pastry gently. Serve chilled in glasses with ice cubes.63 Sugar to taste 800m1 water Method 1. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 4. Add three quarters of the water to the carrots and strain out the liquid into a bowl. 4. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 2. Wash. 5. Cut up carrots and blend to a smooth pulp. stirring well till dissolved 2. Fold in the melted margarine or vegetable oil gently. 5. Most light desserts are usually served chilled. They increase the enjoyment of meals. appropriate cooling temperature is important for maximum enjoyment of such dishes. 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. 6. Add margarine and nix well 2. cakes an puddings) and light dessert dishes (ices and fruits). Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Leave to cool 3. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . making sure that it is not stretched 4. Cream eggs and sugar. PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or ½ tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar ½ tsp ground cloves 1 pack cream of coconut Method 1. beans pie or fish pie. floured baking pan. Melt margarine and leave to cool. sugar and cream of tartar in a bowl over a pan of hot water. 3. 7. peel and chop mango flesh. Place in a greased. cloves and vanilla Mix thoroughly. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Add the remaining water to the crushed mango and filter out the liquid. 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. 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. Remove from heat and whisk until cold and thick. Fold in sifted flour and baking powder very gently 6. Continue until smooth mixture that light. Place in a bowl and mash very well. Cover and set aside. Beat in the vanilla and lemon extract. Whisk eggs. Stir in the run or run flavouring. 3. vegetable tarts. In preparing and serving desserts. They are usually served as the third courses in meals (fruits pies.
3. 2. . Beat eggs slightly. Serve as dessert. 3. Dissolve gelatine in 2 tbsp water and stir into milk mixture. 3. Remove from heat and leave to cool. Beat the milk mixture until thick and stiff enough to form peaks. stirring constantly with a wooden spoon. 5. Makes 6-8 servings. Add the cooked cornstarch and mix well. Serve in cups. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Fold the egg whites into the egg yolk and milk mixture. nutmeg and salt. stirring until it thickens. Return to sauce pan and cook over medium heat. Separate eggs . Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 6. fruit chunks or jam.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Place the milk mixture over water simmering in the pan. 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. 4. 3. 2. make it thick and set aside. Beat egg yolk and blend 25g of sugar. milk. Freeze in covered plastic container until it is firm (4hrs). 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. beating only the milk. 4. Beat reserved egg whites to stiffness and fold into the cooled milk. Prepare cornstarch with little boiled water. Mix cornstarch or custard and a little milk. Add vanilla and chill before serving 8-10 servings. stirring constantly as the mixture boils. Cook for 2 minutes longer and remove from heat. Freeze for 30 minutes until mushy. Vanilla/nutmeg Method 1. vanilla. mixture. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Heat milk to lukewarmness. Get the egg-milk mixture from freezer and beat till smooth and creamy. 5. Cook water in a pan and leave to simmer. Do not allow to boil. 4.serve topped with cornflakes. Pour into greased baking pan. and bake for 25 minutes. 2. salt and milk. add sugar. 2. Add vanilla and pour into a shallow pan. Heat the mixture to hotness. Gradually add the vanilla or banana flavor essence. sugar and egg yolk together. 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.
2. Juice from pawpaw can also be added. 3. stirring occasionally. Keep refrigerated. Combine all the above ingredients in plastic bowl and mix well. 3. Remove from the hot water bowl and leave to cool. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Toss gently again before serving into cocktail glasses or salad cups. Add the remaining sugar and lime juice. Cover and chill for at least 3 hours. Mix orange juice and honey and pour over the fruits. Cool and bottle. Beat eggs. Use as spread for bread and filling for doughnuts. Toss gent1y using a wooded spoon. Freeze until mushy. Colour is golden brown. sugar and vanilla/banana flavour together. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. 3. Heat 250ml milk diluted with 3tbsp water to warmness. 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. Serve decorated with corn flakes. except shredded coconut. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 5. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. While still hot. 4. Dissolve gelatine in the remaining 2tbsp4water over low heat. (not hard frozen) stirring once. 4. Cook until set but not sticky (about 35 minutes). and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Combine all the fruits in a bowl. 2. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour ½ cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water ¼ cup coconut flakes Method 1. 2. Scoop into cocktail glasses and garnish with a slice of lemon. 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. 2. Top with coconut pieces. 4. Cook half of the sugar and water with the pineapple chunks until the fruit is soft.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. vanilla . Pour warm milk over egg mixture. 3.
Whisk the chilled milk and sugar. 4. Add lemon juice and sugar. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. add the eggs. 6. Peel and chop the mango flesh. Press the juice through a sieve into a bowl and reserve the juice. Dissolve gelatin and chill till firm. 4. 7. . 6. 4. Add the beaten 1 egg and whisk till thick. 5. m. Beat eggs and add the flavourings. 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) . mixed fruits ginger and nutmeg. When set. ginger and remaining sugar 75g over a boiling water till melted. lemon juice. add the gelatin mixture and beat well.66 Method 1. Sprinkle ½ of the corn flakes into a round or square pans. beat gelatin until fluffy. 2. 5. Gradually add the gelatin mixture. Allow to cool Place sauce on plate and serve the pudding on top. 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. Cover and freezer till set. Mix gently. 6. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Chill the milk for 3 hours 2. Sour sop juice (undiluted) may be used. When the bread is softened. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 3. Bake in a preheated oven for 30. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. vanilla. 2. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. vanilla and lemon.40 minutes. Scoop gently into desert cups and top with the mango chunks. 3. Beat milk until thick. combine100g of margarine. Chill milk for about 3 hours. Add the mango juice. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. 3. Whisk gelatin till fluffy. 5. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. When the pudding are cooked.
Alternatively. egg and milk.67 Method 1. 5. Wash peel and chop pawpaw 4. FRUITED ICE MILK 1 firm mango. Melt margarine in a square or round cake pan 2. mix flour. Add vanilla. Pour into the pan with the melted margarine. 5. 4. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 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. When set remove from heat and place upside down in dessert bowls to serve. 6. flour. diced 100g raisins . 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. 6. 3. In a bowl. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. flour. Heat the cold water and sugar in a pan till the sugar dissolve 2. 4. Cream margarine and sugar till fluffy. Serve into dessert plates and top with ice cream or vanilla sauce. Add flour ingredients to the creamed margarine mixture and blend well. Blend in the milk gradually 2. Mix salt. salt and baking powder together. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Makes 10 serving. baking powder/soda. pudding may be streamed on top of the cooker. Bake in 350 of pre-heated oven for 45 minutes 6. nutmeg and baking powder Stir in the milk until smooth 3. Remove syrup from heat and cool. Add the remaining ingredient and mix together. Make 6 servings. Bake pudding over medium heat till it is set (about 20mmutes). 4. Spoon into well-greased custard queen cake cups ¾ fullness. 3. and all spices in a separate bowl. Sieve well Add the raisins. sugar. orange and mango ½ tsp nutmeg Method 1. Add the sugar. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Grease generously two shallow round pans. Spoon the fruit chunks evenly over the batter. 2. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans.
Cover the bowl and return to freezer and freeze till firm. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Remove from freezer and whisk very well Add the sugar and whisk again 3. Fold the fruits into the whisked milk in the bowl. 4.68 Method 1. . Serve in cocktail glasses.
Lift the pan off carefully and let the cake cool completely for at least one hour. scale and other measuring tools. Cake Baking Information 1. 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. 5. rolling boards and pins. The following are some specialized pieces of cake decorating equipment: 1. Pre-heat the oven to temperature (gas mark 3) specified by recipe. Creaming gives better result. richness. cake boards. The type of ingredients used and mixing technique. ingredients. Nozzles are available in different shapes and sizes. Always defrost the cake completely before icing. The only special tools needed are as follows: 1. 4. (marble. decorating bags. Spread the batter evenly to the sides of the pan. 2. Icing also contributes to the taste of the baked product and prevents loss of moisture. Success in cake icing depends on three major factors: 1. wooden spoon. cooling racks. coffee. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. 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. The right equipment 2. 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. For the icing: Icing sugar. Consider method of mixing. 2. 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. Skill in application of creative knowledge in designing special decorations. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. 8. eggs. electric mixer. mixing bowls and spoon. place the cooling rack over the top of the pan and urn both pan and cake over. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. if frozen. Cream the cake and mix to recipe directions. 3. 7. aluminum foil wrap. 3. margarine. rich cake etc) and obtaining the ingredients specified by the recipe. Start by deciding on the type of cake desired. carrot cake. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. 8. Place the cake in the pre-heated oven and bake according to temperature specified. aesthetic value and quality of cakes. 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. plastic or metal turntable. To remove cake from the pan. It is available in plastic or foil scaled thick papers.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. Set aside. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. It should have soft natural brittles that should leave no marks when brushing. Cake Board: Necessary for placing the cake. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. spatulas or palette knife. The main purpose of icing cakes is to enhance the beauty. 2. 3. 6. wooden spoon. 6. 5. 4. For cake baking: Cake recipe. 7. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. zigzag ruler/comb etc. When baked. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. nozzles. . electric mixer. cake pans. egg beater. marking rings and cutters (plastic or metal). For the decoration: Decorating syringes or tubes (plastic or metal). 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. icing colour kits. sieve etc. 3. 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. Different shapes are available according to cake pan sharp. design rollers. decorating rule or comb. Place the cooled cake in a cake board for the icing.
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. sifted icing sugar. Separate egg white from the egg. Reserve the remaining sugar. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 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. Use a pastry brush to remove loose crumbs from the cake. 2. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. In a mixing bowl. Cutters: These are available in different shapes and sizes. Mix Bowls: Plastic. 10. For icing. 5. gradually stir in sifted 900g icing sugar arid egg white. Brush off cake crumbs and position the cake properly on the cake board. Apply sugar syrup or jam all over the surfaces of the cake. 13. Sift the icing sugar. 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. glass or stainless steel bowls that are easy to hold and is provide good support. Beat well with a mixer or wooden spoon. 4. Re-beat the icing mixture and spread generously over the cake surface. It Is usually expensive but use full for perfect finish. Add more sugar to make icing stiff if necessary. 11. 6. 7. 2. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. syrup/jam for cake icing to stick well to the cake. Cream with wooden spoon or electric mixer. 3. making sure none of the egg yolks get into the white and beat gently to stiffness. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Place the cake on a cake board. using palette knife or spatulas. 15. 6. Add the glycerin and lemon juice. spoons. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 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 . Place margarine. Cover and set aside for about 30 minutes. The cake with sugar. 14. These include cups. 7. Add remaining sugar to make icing stiff if necessary. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Continue beating till the mixture is stiff but is of spreading consistency.70 9. 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. 3. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Follow the icing tips presented in this book. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 4. 9. jugs and scale. 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. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. 8. 5. vanilla and half of the milk in a mixing bowl. 12.
Attaching ornaments and sugar beads if desired. pliable and no longer sticks to the hands. remove the mixture from heat and add drops of flavour or colouring if desired. and water (a drop at a time) and if it is too soft. 11. For decorative rolling. Knead well. Stir in the shortening and while shortening is not completed melting. When ready to use. Beat the egg white and glycerin in a bowl till frothy. 5. 3. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 8. 2. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Add the beaten egg white. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. 12. Gently lift the fondant over the rolling pin and place over the jam coated cake. Coat cake surfaces with j am or syrup. Mix icing sugar and gum together. Note: Alternatively. Mix in more sugar. 4. Attentively. 2. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. flower or other designs such as board twists. use same method of preparation to apply petal taste icing using these ingredients. 6. leaves. add more icing sugar. use a pastry cloth to roll out icing for smooth finish. Gently. then place the paste in a plastic bag. 7. Roll out the fondant in enough portions. . Use cutters to make plaits. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. As you roll. using a rolling pin on a clean board. add the liquid glucose and water. using cake smoother. 2. Gather the sugar and gelatin mixture into a firm ball. using a wooden spoon until mixture is fully mixed up. Place the mixture over low heat and heat until dissolved. Add the sugar and blend them very well. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake.71 Method 1. 3. 10. knead the sugar mixture or fondant. bring out from freezer. Smooth and shape the fondant on the cake. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Decorate with piping softer icing or cut out flowers and designs. glycerin and cold water in saucepan and stir well until thick. 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. Combine gelatin. use a textured rolling pin to roll over the coated cake to give the design on the pin. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. 5. Dusting corn starch powder or icing sugar on a flat surface. Leave paste in air tight container of room temperature for about & 12 hours before using. 7. Let mixture stand and cool to lukewarm. 8. 3. Method 1. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Continue to knead until the ‘fondant is smooth. Trim excess from the base. 6. a little at a time until the icing sugar are added. 9. . 4. 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. allow it to defrost and knead again until soft and pliable. If fondant is too stiff. liquid glucose. Now place half of the sifted icing sugar in a bowl and make a well.
Use toothpick to add paste colour while liquid colouring in added is drops. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. 1. You can use any cake design book or make your own sketches of the type if arrangement that is needed. . 6. follow these guidelines. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. In the 900 angle. chilling the cake first is recommended. Away practice the decoration on another surface before applying directly to icing coated cake. When mixing. 3. Sieve the icing sugar before use for smoothness. Always use enough of any colour because it is difficult to obtain the same icing colour later. Making ones special design promotes creativity and originality. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. flowers and shell designs require stiff icing consistency. Use good quality ingredients and avoid icing sugar that is already caked or solidified. Start by leveling the surface to ensure that the top is even and not peaked. Choose desired or appropriate type of icing. It involves the use of piping set (decorating bag or syringe). 4. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. 2. it is important to have an idea of the cake design and the details you desire. 4. when planning for the cake. Chilling the cake before it is iced also makes icing easier. 3. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Allow first coat to dry (about 30 minutes or more). To achieve good decoration. 8. To make this easier. 5.72 GENERAL RULES FOR ICING 1. 5. Decide on type of decoration to be done on the cake as well. 2. pushing the icing towards the opening or nozzle. Piping is very popular way of decorating. Use a mixer to combine the ingredients. Coat the surfaces of the cake with apricot jam or sugar syrup. The basics of piping on iced cake include the following: 1. a few drops of blue colour or lemon juice can be used to whiten the icing. check the recipe for rolled fondant icing. Colour is what gives icing beauty and personality so that the cake boarders. This can be done after the cake is completely cool. 7. Use clean and dry equipment. Fill the bag or tube half full of icing. leaves. guide the decorating tip with the other hand. Give a smooth finish. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. For fondant icing. Boarders of cake need medium of consistency for ease in squeezing out the icing. A turntable or a turning cake stand makes it easier particularly for round cakes. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. With one hand. 2. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 3. flowers and stars stand out in the cake. For royal icing and butter cam icing. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. As a basic rule. apply pressure with the other hand that follows next. 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). stars. Using a bread knife. (b) Spread across the whole top surface. In the 45° position. Freshly baked cakes tend to crumble and flake off their crumbs. Apply a little pressure to the palette knife and smoothen the top last. sugar paste etc. Before making decorations. 9. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. Flavouring may be added to the icing if necessary 10. Cakes baked the previous day are more easily decorated. (d) Ice evenly all over the top and all the sides till all surfaces are iced. 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. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. (c) Pushing the excesses to the sides. trim off the crown or raised portions of the cake.
using butter cream icing. stems of flowers. Pull tip way. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. Leaf: To make a leaf. rope boarders and puffs. Round nozzle has plain round opening and comes in various sizes. 4. ribbons and live lowers may also be added as decoration. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. c. With the other hand. 3. Check diagram in the book on directions. Such twists can be used as boarders. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. bows. 5. 2. letter and numbers. the bigger the opening. 6.73 4. use the plain round nozzle used for dots to write. 1. or b. Apply a little pressure to press out the icing and pull the tip away and the star is formed. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. 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. 3. pulling tip away to form the shell’s tail. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Ornaments. 5. Press out the icing with enough pressure to build the bead of ball as for stars. Twist the end of the bag closed. lines. 2. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Shell nozzle has serrated curved opening which is used for making shells. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. For a row of shells. Star nozzle with star-shaped opening is used for making stars. Shell: To make shell. Stars: In order to make stars. 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. stars or other shapes. 5. This nozzle is used for writing messages. You may also write straight unto he cake surface. 3. and heavy pressure. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. The most common types are as follows: 1. Control and stop applying pressure when the decoration is created. Follow these guidelines in making cut-out patterns decoration. beads and balls. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. When dry. lift the tip of the nozzle slightly to let icing build up the fan into a full base. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 2. flowers like small rose and basket weave. To make the above mentioned techniques follows these tips: 1. hold the tube of 900 angle with the surface of the cake. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. shells. attach the cut outs to their position on the cake. beads and outline of shapes. zigzag and rosettes or drop flowers. . Dots/balls: To make dots. 4. use special metal or plastic cutters. Writing: To print or write words. cut many shapes and place them on a floured surface for them to dry. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. The shapes are usually cut out and left to dry before being pasted on the iced cake. Zigzag: To make zigzag. Using cutters for roses. Relax and stop the pressure. Prepare rolled fondant icing and roll out on the flat surface. 4. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. Use this nozzle to print horizontal lines. making dots. start another shell on the tail of the previous one. the larger he decoration. vertical lines and vary lines by moving the nozzle in straight lines.
Illinois-U.A Beginner’s Guide. (1990) Practical Cookery. Henson. Wiltonn Enterprises. E. (1981) Basic Cookery. Wisconsin. J. Merehurst (2000) Beginners Guide to Cake Decorating: www. V. Tiger Books International. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd.com Ochonogor. G. Hong Kong: Ohenheimer Publishers.A. Oxford.T. Stanley Thomas Publishing Ltd. England.74 REFERENCES Ceserain.0 (2002) Food Preparation and Service. and Kinton R. Ilodder and Stonghton Education Ltd. (1 994) The Complete Cook London.merehurst. Wilton Enterprises (1987) Cake Decorating. (1990) Creative Cake Decorating Made Easy Heart Fortishire.. . O’ Reilly.The Process Approach. (1985) The Students Cookery Book. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Warn. Ferguson. E. Ideals Publishing Corporation. Oxford University Press.COEWA Publishers. Culpitt.Wright. Patricia (1984) Family Cookbook. .England The Broadwater Press Ltd. Stephenson. Kemt.S.
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