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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.
Cook and stir the mixture until thick and well blended. Add the potatoes. pinch thyme and curry Method 1.in 1 inch cubes 1 bay leaf.4 3. 3. pepper soy sauce and seasoning cube. Gradually add beef stock. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Simmer for 5 minutes and serve hot with toasted bread triangles. chopped 2 lives beef stock 2 fresh tomatoes. 4. Stir in the cooked peas 4. 2. garlic and any other seasoning.in 1 inch cubes 4 carrots.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. CREAMY FISH SOUP 1 medium scale fish. 3. Melt the margarine or heat vegetable oil. Cook over medium heat. chopped onion 1 litre chicken stock salt and pepper to taste. Stir together milk and flour. carrots and bay leaf. 2. 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. 5. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks.6 servings. Serve hot with buttered yeast rolls or bread slices. Add the cooked chicken and stock gradually while stirring. Separate the deboned fish into chunks of about 1 inch sizes. Stir in the fried onion slices. 2 tables. and allow soup to simmer for 10 minutes. Garnish with chopped parsley or cucumber dices. 4. cooked and deboned 750 fish stock 1 large onion. Add the beef cubes. Add the fish and the remaining ingredients. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . pepper. Cook for 10 minutes and serve hot with toasted bread as appetizer. 1 tbsp flour. Serves 6-8. Method 1. salt. Remove from heat and serve into soup bowls accompanied with buttered toasts. and stir in the thyme and curry. salt . pepper . Stir in onion and the flour. 3. 4. Stir gently and cook for another 3 minutes. Put flour and margarine in a saucepan and mix together. fat and stock in a saucepan. Makes 5. Add the salt. 2. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Make . Stir frequently. tomato juice.6 servings. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion.
Sprinkle with the minced parsley and the olive oil mixture over the vegetables. 2. Add the prawns and cook for about 2 minutes. pepper. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Add the thyme. Pour in the stock gradually. red wine. stirring constantly until thickened. 2. Wash and cut the ripe firm tomatoes in to 4 segments in each. stirring well. Reduce heat and allow to simmer for about 15 minutes until thickened. Melt the margarine and add the onion. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . 3. Simmer for 2 minutes. bay leaf and any other remaining ingredients. green onion and garlic. Mix together the olive oil. 5. Slice cucumber thinly. 3. 4. 6. Simmer. Serve with braised beef. mixing well. Remove bay leaf. celery. Add milk and seasonings. Melt margarine and blend in flour. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Combine all ingredients in a saucepan. Chill before serving. 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 1.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. stirring occasionally. Cook gently to soften. 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. bringing up to a boil and stirring constantly for 3 minutes until thickened. 2. 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. Serve as sauce for shrimps and fish fingers or fish balls. 2. chicken or over plain boiled rice. Stir in the flour and cook over gently heat for 2-3 minutes. vinegar and salt 3.
2. 3. 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. 2. Simmer for 10 minutes and serve hot over boiled rice. Mix flour and half of the fat in a saucepan. thyme and curry. mushrooms. Simmer for 5 minute 5. Add the puree tomato sauce and salt. 4. dice onion. Add the mustard. celery. white pepper and salt. 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. clams. Clean vegetables. . Add milk and bring to boil. Remove from heat and cool. Gradually add egg mixture to flour mixture over low heat while stirring.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. Stir well. 6. cover again and cook for about 2 minutes. 2. Add the cleaned shell fish (shrimps. Add seasonings until smooth. Place in a bowl and add onion. 4.6 Method 1. Chop the celery and slice the white part of leeks. 4. 2. potatoes and chili pepper. 3. yam or potatoes. stirring constantly until smooth. Beat eggs and milk. 3 Stir in beaten eggs. 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 fish mixture. 5. Serve on fried fish or roasted chicken. stirring constantly. Mix flour and melted margarine. Clean and cut fish into bit size. oysters. chilli pepper and seasonings. Cook for 20 minutes. 3. Stir in the vinegar and cook for about 2 minutes. onion and stock. Melt fat. Cover pan and cook for 6 minutes till potatoes are cooked. add potatoes. Additional water can be added if needed. crab). Gradually and the rest of melted fat. Add the leeks. Serve over vegetable salads. pepper and diced tomatoes. 1-Teat the vegetable oil in a saucepan and pour in the water.
soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Stir in the corn and eggs. Simmer for 3 minutes to improve taste. stews and sauces are similar to continental types. cornstarch and cassava starch pastes. 7. spinach. Serve hot over plain boiled spaghetti. 6. plantain. Stir in the tomato paste. They may be light or thickened. Thicken the soup with the flour mixture and cook till onion. they are highly valued aspects of meals. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Various types of local spices and condiments re usually added to soups to enhance flavour. Apply heat and cook until beef is cooked (about 10 minutes). remove the bones or debone the chicken Cuts. Mix together flour and vegetable oil and set aside. Serve hot with crackers as an appetizer. The list includes assorted edible seeds such as melon. Thin soups such as pepper soups can be served alone as appetizers. 2. Palm-oil. seasoning cube and add pepper to taste. When cooked. 3. Remove from heat and stir in milk before serving as appetizer. Vegetables like bitter leaf. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Season with salt. Most of the soups and sauces don’t need garnishing because of their colourful natures. apon (agbono). discard the bones and return to the stock. groundnuts. 2. vitamins and minerals. 5. 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. 3. turning the soup gently. cotton as well as yam. rice or macaroni. groundnut-oil.7 4. Although they do not make complete meals. 8. They are usually used a accompaniments or toppings to carbohydrate food forms. 4. Put minced beef. 4. the . cocoyam. Simmer for 5 minutes. onion. 5. Cut the fleshly parts into small slices. 9. to thicken and to stabilize the soup products. green pepper and chopped fresh tomatoes. 6. various optional ingredients are use a to thicken the soup. celery and spices. 7. 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. Add diced onion. Make a batter with some of the broth. corn and celery are cooked. salt and flour. garlic and ginger in a saucepan. and pumpkin leaves are generously used in either fresh or dry forms. waterleaf. Serve 6-8. Also.
ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Add the beef stock. Cover and leaves to boil for 5 minutes. They are available on supermarket shelves. 5. washed and lemon grass leaves and lime leaf. Simmer for about 5 minutes. Prepare stockfish and smoked fish and boil till tender. pepper and locust bean. 4. palm oil and cooked beef. add to the boiling mixture and cover pot. The soup becomes thicker. 2. Continue to cook. Lemon grass. BITTER LEAF SOUP 450g lean beef. 6. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Examples are ready to use pepper soup.8 abundance of meats. Serve hot in soup bowls as appetizer. 8. 3. 4. 3. Stir well and allow the soup to simmer for about 10 minutes more. 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. Remove from heat and serve hot with pounded yam balls. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Dissolve this mixture with a little liquid from meat stock and stir into the soup. The recipes presented are simple enough for anyone to prepare. 6. Combine the remaining water. 7. Mix well. Now place the melon seeds in a dry frying pan. melon and apon soup preparations. Place over heat and toast the melon seeds until they are lightly browned. Wash and cut the meat into bit-sized chunks. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Season with salt to taste. 2. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Add pepper. Some of the soups and sauces are available in convenience forms. Pound the thickener (cocoyam/yam) into 2 balls. seasoning cube. 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. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. 5. fish and vegetables used. salt and potash. Grind melon seeds and spices to a smooth paste. Now add the crayfish.
Boiled chicken in place of beef.Wash and grate okro.Clean and remove bones from dry fish and add to the boiling meat and liquid. Cover pot and cook for 2 minutes 7. 2. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. 2. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. BEEF AND FISH OKRO SOUP 250 Cooked beef. cleaned 2 tbsp ground crayfish Method 1. yam or plain boiled beans. Stir-inn beef and fry together for about 5 minutes. 3.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. sprinkle with salt and mix gently but thoroughly. Cook uncovered over low heat for 2 minutes or till the soup is heated through. pepper and half of the onion. 3. Wash the water leaf very well and chop into small bits. 5. pepper and salt to the soup and simmer gently until cooked. 2. stirring occasionally to prevent burning. Stir in the fish and continue cooking. Stir well and add the beef broth salt and other seasoning. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. 4. unti1 taste is well blended. pepper and tomato and set aside. 5. 300m1 vegetable oil Method 1. 7. bee broth or water in a pot and heat at simmering temperature.Add remaining ingredients except salt and vegetable.fish mixture. 8. Simmer for 10 minutes stirring occasionally. Fry for two minutes and pour okro mixture into the boiling meat. Heat palm oil and fry the beef cutlets lightly. Add seasoning. Serve with pounded yam or amala balls.In another sauce pan. Remove from heat and serve over hot boiled rice. 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. Stir well into the oil and meat: Add 1 cup of water and stir in the melon.Stir in the tomato and pepper. chop onion. 6. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. 6. 8. 3. Serves 6. .Serve hot in large soup bowls to be eaten with pounded yam or garri balls. Add the sliced onion pieces and fry till lightly brown. 4. . Mix well. 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.Combine cooked beef lumps.place vegetable at the top of the soup. Cook gently under low heat. Add all the ground ingredients except the melon. 4. Wash and blend the tomatoes.
Serve hot with pounded Yam.Prepare the dry fish.Add the palm oil and apply heat to cook for 5 minutes. 5. pounded yam or cassava meal. without overcooking. washed prawns.Add the seasoning cube. 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.Remove from heat and serve with hot Amala. Place palm oil in a sauce pot. prawns and cooked beef and place in a sauce pot with the beef stock. Season with salt. 2. 7. 5.Stir in the grated okro and keep the soup boiling uncovered. Stir in the chopped vegetables and cook for about 2-3 minutes. Semovita. 3. . dissolve the ground melon and pepper.10 Note: To improve the drawing consistency. Blend the pepper and tomatoes. shrimps or periwinkle (optional) Method 1. 6.Wash okro fruits thoroughly and grate coarsely. Wash and chop the vegetables and onion set aside. 2. wash place in a pot. Fufu orAmala balls. Add the chicken broth and bring to full boiling. Method 1.Wash the leafy vegetables thoroughly and slice/chop finely . 3. Fry the chopped onion. 3. heat slightly to almost smoking point. 4. 4. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. eliminate the use of fresh tomato. Set aside. stirring once. 6. season with salt and cook in 200ml water until cooked. grounded pepper and salt and stir briefly. 4. 2. cleaned fish and fermented melon and the seasoning cube. cleaned and boneless dry fish. Steam for about 5minutes. ground pepper and tomato mixture stirring well to prevent burning. Cut up older chicken into serving sizes. Crush in the seasoning cube. Add the cooked chicken. Add beef broth (100ml) and cover to simmer. Add the shrimps. Remove from heat without over cooling vegetables. In another 200m1 of water in a separate pot. periwinkles cooked beef. 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. FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped.
5. Remove cooked yam pieces and reserve t liquid. beef and bitter leaf. Serve warm as soup with pounded yam baits. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Stir in the remaining water/beef broth. The thin soup without okro is good for dieters and adequate for convalescents. tin melon seed ground small washed bitter leaf 1 small marg. Garnish with tomato wedges and serve as appetizers. Mix well and cover and bring to boil. l. Tin palm oil Method 1. corn meal balls or garri balls. except bread in a bowl. Debone and clean the fish. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 6. Mix well and bring soup to boil again cooking for 10 minutes. 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. mixing well. Season with salt to taste. 4. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. stirring constantly. 3. Stir occasionally to prevent burning.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Mix well with pestle till oil is mixed in the sauce. squeeze the fish gently to soften them.Put pepper and crayfish into a wooden mortar. Stir in the tomato mixture and steam till almost the dehydrate. Serve over the boiled yam or unripe plantain.Using the pestle. Stir occasionally. 3. 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. allowing it to bubble for 10 minutes. addthepumpkn1eagtth and boil again for 5 minutes 9. Add the dissolved melon. 2. 4. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg.Roast the dry fish lightly and put them hot into the sauce to absorb it. Add salt to taste. . 8. if desired. 6. 2. Sprinkle salt over the soup and add pinch potash.Boil the yam in enough water to cover the yam pieces. 4. Add the onion and fry till lightly brown. Pound till smooth. mix well and cook for 5 minutes with pot covered. Serves . Wash and chop the cucumber and set aside. Spread between two slices of bread and cut into triangles of each sandwich. 7. stir occasionally.Add potash and palm oil. dry fish.11 5. Spinach greens may be used in place of okro. 2. 7. Blend the tomatoes and peppers. 3. Serve warm as soup with pounded ripe plantain and starch or garri balls. Chop the cook shrimps and combine all the ingredients. 6. 5. Pour palm oil into sauce pot and heat till it begins to smoke. 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. Do the top of the sauce with palm oil. Dry fish and may be used instead of chicken.
Wash onion. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Use tools to wash and arrange the items and keep salad well garnished. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. garnishes and dressings or creams which act as seasonings. c)Ensure that there is variety in colour texture and taste of items or ingredients. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. Blanching and steaming of vegetables can help to retain flavour colour and food value. side. 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. b)Cut the items in bite sizes or as indicated in the recipe . In preparing the fruits. ensure that you use little amount of water and that you don’t over cook them.12 CHAPTER TWO VEGETABLES. Syrup can be added to fruit salads. inedible skins. eggs or fish. texture and colour and nutrient. The colour is also affected by excessive heat. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. 3. It is cooled and poured over the prepared fruits. uniform in colour. or blemishes. or desserts dishes. Vegetables and fruits are prominent components of salads. Place a frying pan over heat and melt the margarine. tomatoes and peppers very well and chop them. well. 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. all seeds. and rouphages. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. potatoes or plantain. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. Also choose fruit and vegetable that are firm. Wash and rewash vegetables properly before using. When buying vegetables. stems and the like must be removed to make eating easy. 5. tender or crisp. Almost in all cases Salads are served with some kind of dressing or cream. They are often used as light and refreshing appetizers or desserts. Serve hot as an accompaniment to plain boiled rice. Set aside. Top with fried or poached egg. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. Wash and slice the leafy vegetable. as an appetizer or an accompaniment to main dish. They may serve as main. 2. Add the chopped onion. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. yam. peppers. a)Ensure that the salads ingredients are fresh. They are good sources of vitamins and minerals as well as rouphages. Cook for 1 minute and stir in the leafy vegetables. prawns and the flaked fish. 4. tomatoes. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. fresh.SALADS Vegetables and fruits are important to meals. Salads may be served as a separate course. . In preparing salads.shaped and without cuts. All salads have the main ingredients. follow these guidelines. The following is a brief note on salads. Method 1. FRUITS AND. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. When you cook these items. flavours and optimum palatability. clean and crisp. f)Add salad cream to vegetable salad just before serving.Avoid mushy products .
onion. toss and mix completely. 3. sprinkle some pepper on them. Wash in salted water and leave to drain.Add the seasonings and toss very well. Add the salt.Cut the beef into chunks of I-inch cubes. Serve as side dish with rice or potatoes. Sprinkle salt on the potato strips and fry in deep fat fryer. Alternate chunks of meat and vegetable on skewers. Place in a fry pan. remove from oil and drain. .Peel and cut potatoes into 1. Cut them into medium size strips or slices. 4. 3.Cut carrots into I-inch segments. 3. dot with margarine and stir fry for about 3 minutes. Soak the potatoes in ice water for about 30 minutes or 1 hour. 2. . 4. Alternatively. if desired and top with ketch-up. Deseed the green pepper and cut into 1-inchsquares. (If fresh) and set aside. 6. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 2.Place in a grilling dish and cook over medium heat for about 30 minutes. Wash and slice cabbage.inch cubes and place in ice water to prevent disco10uration. 2. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 2. dry thoroughly. 3. 5. Toss well while cooking over medium heat. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. 4. When slightly brown. 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. Place beside the meat dish. Wash onions and cut each into 4 parts. Hear the oil in a frying pan and combine all the ingredients in the oil. carrots and peas. 5. Wash and peel potatoes. Parboil the green beans.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. Drain thoroughly. 4-6 GARDEN EGG SAUCE . Remove. kitchen wonder can be used to cut potatoes. Steam the shredded cabbage for 2 minutes. Method 1. Serve as appetizer or snack.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. noodles etc) with grilled or fried chicken/beef. Stir.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely.
salt and vinegar. juice. 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. In a frying pan. Sprinkle them with lemon juice. pepper and prawns. Remove from heat and serve with fried or boiled yam. Wash and slice the lettuce or cabbage leaves. boiled or fried yam or plantain. pepper and onions. tomatoes and9epper to half-cooked. and the scent peppers. Stir gently and heat through for 1 minute longer. 3. Season with the salt and pepper and mix lightly. Cut into thin slices an set aside. cut each avocados into six segments and peel the skin. onion. 2. 3. 4. 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. Wash and cut tomatoes into segments. EGGNOG SALAD 1 egg 1 cup flaked coconut . Chop the shrimps in to pieces. lemon. 2. Set aside. Place the salad on a flat dish lined with sliced lettuce leaves. 2. Wash. sliced. oil. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Heat the oil in a frying pan and proceed to frying the onions. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Wash and slice green leafy vegetables. Place the tomatoes on t h e lettuce leaves in between the avocados. 2. potatoes or plantain. Cover and cook for 3 minutes till fat is absorbed. Wash and peel garden eggs. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Method 1. Add the sliced garden egg and season with salt. 3. Season with a little salt. Now slice the tomatoes. 3. 5. Cook for 5minutes longer for taste to blend. Method 1. Add the celery and mayonnaise. Combine sugar. melt the margarine and add the vegetables. 4. Sprinkle the vegetables with lemon juice mixture and chill before serving. Clean and parboil the fresh prawns shrimps if available. Server 4.14 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. Add flaked fish if desired. onions.
Put enough water to cover the yam and put to boiling. Combine the remaining ingredients mixing well. 50g shopped green pepper Method 1. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. 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. remove the lemon grass bunch and any other edible spices/herbs. scent leaves. Combine the rest of ingredients and pour into small cups and chill. Add the blanched green leaves and toss as you fry. orange. pepper and salt. 2.shredded 1 tspsa1t 600g shredded. Blanch. Wash and chop leaf vegetables. spices. 3. In a medium pan. RED AND GREEN COLESLAW 4 carrots. crayfish. Peel Yam. Stir well and cover. 3. chopped leaves and set aside. Chill in freezer until firm. Method 1. Set aside. Serve as a side ‘dish with jollof rice or top over stew. Pour over vegetables and mix well. Mix the eggnog (milk. Do not over cook. Makes 6 servings. 2. Tie the lemon grass to make a bunch. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Serve hot in plain form or topped with palm oil drops. STIR-FRIED GREENS 1 medium bunch spinach leaves ½ tsp salt ¼ cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced Method 1. combine cabbages. Add the prepared herbs. 2. Bring water to boil and add salt. 2. watermelon. 3. When half-cooked. In a large bowl. wash and place the yam pieces in a saucepan. egg and sugar) ingredients. 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. 5. Leave to boil for another 10 minutes 4. 3. carrots.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Chill before serving. 4. green pepper and onion. pawpaw) ¼ tsp nutmeg. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Serve as dessert. Soften g e 1 a tin in the orange juice and melt over hot water. Stir well again. Makes 6-7 servings. tangerines. heat the vegetable oil and fry fry onion and pepper slices.
Prepare the vegetables (the first five ingredients). Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 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. Chill well in the refrigerator and serve with salad cream. Wash cauliflowers well and place in salt water. Stir in the carrot slices. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . arrange the vegetables on a flat dish in diagonal or circular arrangement. 4. 3. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. pepper and cooked cauliflower. Trim off the hard stem and cut cauliflower well small chunks. chopped Salt to taste Method 1. Makes 8 servings. Arrange the prepared vegetables around the bowl. peas and baked beans. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. 2. leaving the pale green leaves. Remove the large outer green leaves. Alternatively.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Peel and dice carrot and cook in boiled water for 5minutes. sliced 4 tbsp margarine 2 carrots. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 7. Season with salt if necessary. 6. 2. 3. Garnish the top with egg slices. Set aside to drain. with lettuce leaves as under liners. The mi serves as a dip for the vegetable. 2. 4. 3. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. vegetables wash in salted water or vinegar solution. Drain the green peas and baked beans and 5. Cook for about 5-6 minutes and drain off the water. Melt the margarine in the small frying pan and add the onion. Peel and slice cucumber thinly. Wash and slice cabbage and lettuce thinly. Drain off the water and cool. Stir-fry for3 minutes and serve hot. Wash again with vinegar and salt solution. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1.
whisking continuously. 2. vinegar. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Place yolks. 5.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. pepper. Set aside. salt. Sanitize vegetable very well to destroy harmful micro organisms. Remove the hard brown back of the coconut and shred or grate as well. Mix all ingredients together. 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. Pour oil gradually. Continue whisking till mixture is thick. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. 6. 2. 5. take another egg yolk with ½ tsp water and add to mixture and whisk well. 3. Now shred the cucumbers. Toss gently and set aside. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Top with mayonnaise. Wash cucumbers. POTATO SALAD 4 large potatoes. Chop onion. Garnish with cucumber slices. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Add the boiling water and milk after whisking well. add a little milk or vinegar to thicken. Prepare cabbage and shred finely. 3. Slice the lettuce or cabbage leaves and set aside. sugar and mustard in a bowl and whisk well. Slice the remaining cucumber and to serve. Chill and top with mayonnaise before serving. 2. 3. Put in salad bowl and garnish with wedges of tomatoes. Wash and chop celery or spring onion. slit and remove the seeds. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Crush the peanuts and combine all the ingredients. Make 8 servings.17 Method 1. Reserve one for slicing. 4. 4. 2. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . cashew nuts and apple with skin 4. Chill and serve with salad cream or mayonnaise. If mixture is too thick.
3.18 Method 1. Gently toss the ingredients together. 4. In a large. 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. celery and sweet corn. chopped celery. Serves a starter on appetizer or a snack with crackers/toasted bread. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 5. The leafy end serves as cover for the larger part of the pineapple. Cook the sugar in the pineapple juice or water until it dissolves. 4. Add the cream or mayonnaise and toss lightly. 2. 4. 5. excepts salad cream. making sure that the eggs dc not scatter much. Add the syrup to fruits and mix up gently. Garnish with few shredded carrots or sweet red pepper. Prepare the other fruits by slicing bananas and chopping others. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. 2. Toss them lightly together and season with salt and white pepper. Chop the shrimps and dice only 2 cooked eggs. Prepare the other vegetables and combine the diced eggs shrimps. 1. 6. combine all ingredients. Serve chilled. 2. 3. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 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. 5. green pepper and white pepper in bowl. . 6. Combine all the fruits in a bowl and set aside. Allow syrup to cool. Line a flat dish with the lettuce leaves. 3. Cut across the pineapple to the leafy end smaller than the other part. Refrigerate before serving into cocktail glasses. 3. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Now fry the onion in small fat or oil until golden brown and add to the salad. Add the salt and mayonnaise or cream. green pepper.
SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. 2. currants. Combine oranges. sugar and pepper. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. Wash and cut the green pepper to remove core and seeds. Reserve mayonnaise to time of serving. 2. 4. watermelon and pineapple in a mixing bowl. lemon Juice. Serves 8-10. Add the mayonnaise and serve. 2. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Add orange juice and honey. 6. Filltl4e pineapple shell with the mixed fruits. Place water and sugar in a sauce pot and heat till sugar is dissolved. cover bowl and chill in the refrigerator. 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. Also’ clean the carrots and onion. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice.19 7. peeled and chopped. 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. Decorate with lime slices. 8. Leave it to cool and pour over a bowl of fruit salad. 3. . pile high the shell. coconut. Makes 8-10 servings. using the fruits that have been washed. After 301 minutes. drain the cabbage and other vegetables thoroughly. Boil for another 5 minutes till syrup thickens. cover with the leafy end and chill. Season with salt. Sprinkle vanilla. Using the kitchen wonder. 5. Mix up thoroughly. Combine all the ingredients. Wash cabbage very well. Toss them well in a salad bowl. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Now shred the green pepper. all spice and nutmeg over the fruit mixture and toss well. 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. 3.
Sieve all the dry ingredients as well.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Sprinkle a little salt over the yams. 2 yolks from hard boiled eggs. cover pot and boil for 5 minutes. 4 tbsp evaporated milk ½ tsp salt 2. and blend in the vegetable oil. Cook for about 25 minutes or till yam cuts are cooked. 4. Press the egg yolks through a sieve to smooth. BEANS AND MAIZE POTTAGE 1 ½ marg. Now clean fish chop onion and leafy vegetables and set aside. When yam is almost cooked. Place yams in a saucepot and fill with enough water to cover the yams. Grape fruit can be used in place of orange. . Add the vinegar gradually too. 5. Add the leafy vegetable and stir well. Add maize to the beans and cook both until soft. 3. Add the palm oil and the other ingredients. 6. 3. cover the pot and bring to boil. Mix well and place in a greased baking dish. Serves 4-6. Serve as appetizer for breakfast or dessert. stirring gently to distribute the ingredients well. 3. Wash and parboil beans till half cooked. Sort and wash the maize. sprinkle the ground dry pepper and add the fish. Peel. tin beans (uncooked) 2 marg. Serve warm as a main dish. 4. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Add potash if desired. 3. 2. Taste for salt and pepper. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. SALAD CREAM (MAYONNAISE) 1.20 2. Makes 4 servings. 4. mixing well. 1 ½ tsp sugar ½ tsp white pepper Method 1. Whisk very well. 7. Simmer for 5 minute e s more. Mix well and serve as topping or sauce for vegetable salads. 2. Tin shelled fresh maize 3. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. Stir well. Serves 4. Bake over medium heat in the oven for 30 minutes. 2. 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. Stir very well to mix up the ingredients. 4. crayfish and onion. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. pour the palm oil over all the yam surface. dry mustard 4. wash and cut yam into 2 inch squares. Keep chilled. Combine all the sieved ingredients in a bowl and add milk gradually. With a little water left in the cooked beans-maize.
Test oil for moderate frying temperature using drop of water. 4. 5. pepper and salt to bean paste and beat well. Add little water. Sort and dehaul the beans. Use medium dessert spoon to drop the mixture in balls into the oil. Serve hot with pap as breakfast dish. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Method 1. 2. adding the oil gradually. 2. peel and cut potatoes into about 8 slice. Add the pepper. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. 3. Heat the oil for frying. 300ml warm water. each of half inch thickness. Makes 15-20 small balls.Put in a bowl and beat or stir vigorously. 3. 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. Beat till mixture is light and fluffy. cream or beat the beam paste vigorously enough to incorporate air into it. Continue the beating of paste to retain air till all the frying is completed. 1. 6. Fry in the hot oil until golden brown on both sides.Blend in the crayfish and salt. 2. Wash. Taste for salt and season . Prepare the bean paste as for Akara balls. 5. 6. Makes 5-6 servings. grind into a very smooth thick paste and put in a clean bowl. oil for deep frying 1 ½ tomato tin water salt to taste. Adding the water gradually. Drain the sweet potato slices thoroughly. salt and chopped onion. Oil for deep frying 4 fresh pepper 2 table sp.Sort and dehaul beans and grind together with fresh peppers and onion. Put in a bowl of cool water. 4. Now dip each slice into the beans paste mixture and coat the Potato slice generously.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. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Method 1. Stir well with the wooden spoon and heat the oil in a deep frying pan. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Stir in the warm water gradually and the flaked fish. Fry until golden brown on all sides turning frequently.
DRY CORN AND BEAN STEW . 5. Sprinkle salt all over the slices and set aside for 5 minutes 3. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. 6. Add sliced onion and crayfish. wash and begin cooking in the plain water. Cover and cook to bind the ingredients. 4. 4.Place the pot and pour in boiled water through side of the pot to the level of the packings. 2. 2. Serve as snack. Stir well and season with salt to taste. Cook for 20 minutes and stir in the oil and ground pepper. salt Vegetable oil for frying Method 1. Stir to thicken. yam. Add Potash to soften the water and facilitate the cooking. Wash and peel the plantains. Make 5 servings. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. 2. 3. boiled unripe plantain or fried ripe plantain. Serve as side dish for stewed beans or rice dishes. Scoop into colander for oil to drain off. Salt palm oil/vegetable oil for frying Method 1. cut plantain about 1/8 inch thickness.Steam 35minutes. Make 12-14 cups or wrappings. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Slice them diagonally in ¼ inch thickens to a bowl. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. serve warm with pap for breakfast as side dish with jollof rice. 4. Add salt to taste. Using a knife or a portable slicer. ground pepper. Wash and peel plantains. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Serve with tomato sauce (stew) and plain boiled rice.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. Slices may be lengthwise or crosswise. Boil for about 40 minutes or until soft cooked. Heat the vegetable oil and fry till crisp. 4. Sort beans. 3. plantain or fried potatoes and plantain. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Note: Tomato paste may be added to improve colour. Leave to simmer till beans is well cooked but not broken. Remove and drain.22 well. Sprinkle salt all over and toss well. Corned beef may be used in place of sliced eggs.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Serve as side dish to plain boiled rice. Fold and leaves properly before arranging in the pot. y potatoes.
sodium and magnesium. to destroy bacteria and to improve its appearance. add the palm oil. 4. 3. They are good sources of such vitamins as the B complex group. Beef is the most important meat used and the muscle fibres are the most desirable parts. pepper. Roasting. Frequently turn and brush with fat. 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. inc1udiig fish. poultry and eggs are complete proteins. CHAPTER THREE MEAT. phosphorus. Other methods include broiling or grilling and stewing. vitamin A and I. intestines. Cooked beef chunks can be used instead of gizzard. Fish is also complete protein and is available in two major forms: fin fish and shell fish. Add fish if available and cook for another 3 minutes. Fish can be prepared by any of the above mentioned methods and should not be overcooked. stirring frequently. heart. 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. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . salt and crayfish. Season with salt. Leave to cook until soft. Examples are liver. Whole chicken and turkey should be stuffed before cooking. brains. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Parboil them for about 10 minutes. The age of animal. tripe (shaki). Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. clam. Serve 8-10. Meats. pepper and curry. marrows etc. crabs etc. Serve and garnish with sliced green pepper and fried fresh prawns. frying and braising are three general. 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). kidneys. 5. All meats should be well-cooked to make them tender. tail. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Sort and clean beans. They also supply iron. methods of cooking meats. Excessive heat can easily make fish t i and dry. When cooked. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. tongue. Add the beans to the boiling corm. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Clean and put the dry corn in salted boiling water and cook till half. palatable and digestible. 2. potassium.cooked. The shell fish include shrimps.
24 1 40m1 milk 1 chilli pepper. In a saucepan. 2. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. heat vegetable oil. 34 onion and 1 fresh tomato to the cut-up beef. 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. Season the chicken well and place in a sauce pot with 1 cup of water. Serve hot with braised rice. Stir in the drained peas and serve hot garnished with parsley leaves. Cook under low heat for about I V2 hours till cooked and lightly brown. Stir in the flour and add the milk. Remove from heat when macaroni is tender. Cover and cook for about 6-10 minutes. Add the chilli pepper. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . Cook until golden brand on all sides. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). 5. place macaroni and cook as directed on package drain off. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Wash and allow cut-up chicken to drain off water. Season with salt to taste. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Note: The same method for braised beef can be used but add sliced (3) red pepper. 3. melted margarine and seasoning cube in a small bowl and set aside. Return to heat and bring to boil. With hands well flowered shape the cooled mixture into balls. Melt the margarine in a flying pan and remove from heat. 2 small onions sliced 1 stalk celery chopped 1 tsp salt 2 litres beef broth 1 package elbow macaroni 1 can green pees 1 tsp dried bay leaf crushed 2-3 curry powder 2 seasoning cubes or sachet mix. Combine part of the breadcrumbs with the minced chicken and set aside. Remove from heat an allow to cool completely. Prepare braised beefy chicken and set aside. Method 1. onion slices celery and seasonings for2 minutes. 4. 6. stirring constantly. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Steam under low heat for 1 ‘/2 hours till browned. chopped 1 spring onion. Drain and serve with ketchup as appetizer. onion and parsley. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil.
4. Combine onions. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . removing the shells but leaving the details in place. Chopped onion 1 teasp margarine lean beef l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft Method 1. Serve as appetizer or snacks for cock tail party. sausage or ground beef and margarine in a saucepan. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. 3. 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. grill over medium flame for 45minutes it can also be fried in deep fat. 2. 5. 2. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks.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. Add salt. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. leaving the tail in place. Wash well and season with curry and salt. Brush oil on kebab. Combine the shrimps and all other ingredients in a large bowl. green pepper. When cooked brush with curry sauce and serve hot as appetizer or finger foods. onions and tomatoes on short skewers. Shape into balls that look like the size of large walnuts. Cook for 5-6 minutes. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Place them in greased roasting or grilling pan. 6. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Makes 8-10 serving. Bake or grill toothpicks into meat balls. Devin (remove the vein that contain sand) and wash well. 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. and devein. Serve 8. Toss gently and alternatively arrange shrimp. Remove shell from shrimps.
5. Clean shrimps. Put immediately into hot fat. 6. Beat egg whites until foamy and stiff and fold in the fish mixtures. Insert toothpicks into balls and serve as cocktail dish. removing all bones. Flake the cooked fish very well. Separate the egg whites and yolks. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Beat the eggs ma large bowl and add the fish one at a time turning well.. Drain the fried fish and serve garnished with celery leaves or parsley leaves.26 Method 1. Mix flour and seasonings in a large plastic bag. 5. Serve with sauce as an appetizer. add the remaining water. Makes 20 balls. Flatten to give the butterfly shape. 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. add the flour coated pieces of fish and fry until dry. 3. Serve hot with ketchup or yellow sauce. remove shell and devein. ½ tsp baking powder 1-2 tbsp water 1 egg. Add the seasonings and flour and beat well until mixture is creamy 4. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Now dip each prepared shrimp into the batter and coat the shrimp generously. Make a batter with the flour. Fry until golden brown. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Split shrimps down the back to about /2 inch to the tail. puffed and lightly browned. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Beat the egg and gradually mix up with flour. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. Drop spoonfuls into baking dish or fry in hot fat until crisp. 4. 2. 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. beaten egg yolk and flaked fish. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. well beaten Method 1. 3. corm starch. 2. Toss onions. 2. 3. Combine all ingredients except egg. except the tail. Dip each shrimp into the pre-heated oil and cook until golden brown.
Cook and debone. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. 6. 4. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. 3. 3. diced tomatoes. 3. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. chopped 2 whole tomatoes 25ograms cabbage. 2. 5. 2. 6. Deseed the tomatoes and dice them. green paper. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Serve with rice dishes. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Mix ¼ tsp salt. Serve as snack. Rub the margarine mixture over chicken parts. pepper and flour together. Drain off oil from the pan and stir-fry the onion. Place some fried chicken pieces in a greased baking pan or dish. Melt the margarine. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . 2. Add garlic and ginger. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. 4. Now cut the flesh into small strips or chunks. then roll the chicken pieces in the bread crumbs mixture. Grease a baking dish/pan. stirring frequently. Remove from heat and set 1. Coat the chicken pieces with the flour mixture. salt. maggi and curry in a bowl. aside. Alternatively. Mix margarine. Grill over medium heat for ½ hours. salt cabbage and the seasonings. Cut chicken into pieces. Bake for 50-55 minutes. basting with the curry and margarine mixture. Clean the chicken very well and allow to drain. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Serve 4-6. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Remove immediately from hea and set aside. chicken cut ups tan be seasoned and parboiled before grilling. Turning chicken frequently. Wash again and set aside to drain off water (parboil if broiler is not used). Wash and cut up chicken in to serving pieces or portions. coat the dry chicken pieces first in m e It e d margarine. sliced 70 grams currants 1 tsp curry 1 large onion. 4.
Cross the legs and tic them together with a string. 5. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). remove tooth picks and strings. and mix thoroughly and stir fry for 2 minutes.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. salt and pepper. Mix the melted margarine. Put chicken parts in to a pot and some of the prepared spice. 1 tsp all spice (optional) l tsp curry Method 1. Rub some into the cavity of the chicken. Combine spices in small mortar and pound. parboil chicken for 15 minutes or until half cooked. Turn and baste the chicken frequently. 7. ginger) Method 1. 3. Season the chicken and dip in batter. thyme. 7. Toss with fat from chicken and the remaining ground spices. Parboil chicken and leave to cool if necessary. Roast for 1 hour. Baste frequently with melted margarine. 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. Put in a greased baking dish and roast in oven for about 1½ to hours. Combine all the stuffing ingredients. Secure cavity tightly with toothpick or tie legs with a string. 4. Prepare the other ingredients. and dry. 3. Mix the remaining ingredients for batter. 5. 6. 1 stalk chopped celery Method 1. Garnish with tomato and onion slices arranged at the sides of the dish. Before serving. 2. 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. 2. Remove from top cooker and arrange chicken in a greased baking tray. Stuff the cavity with the stuffing mixture. placing the skin up side down. 6. looping the string. 3. 4. Prepare raw chicken by cutting into serving sizes or pieces. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Rub the melted margarine mixture and curry over the outer surface of the chicken. Wash chicken and allow the chicken to drain off water. Fry in deep until golden brown but not completely cooked. Wash up chicken thoroughly. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Wash. Serve with rice and potato dishes. 4. tie the wings against the back. 2.
Remove from heat when brown. Combine all the ingredients in a bowl. 1 onion. chopped 1 stalk celery. 5. chopped Method 1. mix up thoroughly and shape into balls looking like large walnuts. ketchup and mixed vegetable side dish. Serve with rice pilaf. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Coat the egg-washed fillets into the seasoned flour again.29 1 egg. Baste fish frequently and turn over to prevent sticking. 2. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. 3. 4. seasoning cube. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Secure the cavity with toothpick. Cut slits on the sides of the fish. mixing well. Combine the seasoned flour and fish seasoning. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. 2. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. curry thyme. Garnish with tomato wedges and serve with potatoes chips. Slice fish open and wash fish thoroughly and dry. 2. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Baste the fish with melted margarine and seasonings. Cook for about 3minutes on each side and drain before serving. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. 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 . Remove any small bones from the fillet. Dredge the fillet lightly with the seasoned flour. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. white pepper. 4. Grill over medium direct heat in oven for 1 ½ hours. 3. Fill the cavity of the fish with stuffing.
Apply heat and cook briefly. Baste fish again with remaining melted margarine. 4. Remove from heat after 2 minutes. Debone cooked fish completely and flake very well 2. Clean fish thoroughly. Garish with the tomato slices or chopped parsley. Now allow patties to be properly cooked. 4. Method 1. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Drain well and serve onto a flat dish. Place in a frying pan and steam for 2-3 minutes.30 1. Sprinkle salt and pepper at the top. Mix the flour and water in a bowl and set aside. Shape into small patties and fly in preheated vegetable oil. 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. Brown on both sides. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Add the green pepper. oil and onion in a sauce pot. combine 1 tbsp melted margarine hard boiled rice. chopped ½ tsp curry ½ onion. carrot. 2. Lace with toot picks to secure the fish cavity. 5. Turn occasionally prevent sticking. Now mix remaining margarine. Use as stuffing for the cavity of the fish. chopped 2-1 stales celery. Add the sugar and season with salt. 3. Turn down the heat and cover the frying pan and cook for5 minutes. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. chopped pepper and celery. In a bowl. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. curry and egg white. Fill the cavity of the fish with the prepared stuffing. ginger. 3. split through to remove the backbone and intestines plus gills. salt. Serve with ketchup as filling for sandwich. Cook for 3 minutes. Serve with grilled sausage and toast for breakfast. Add 2 tbsp water. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . 2. cornstarch. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. 6. Wash very well and leave to dry (drain off water) 2. 3. ½ seasoning cube and pepper. thyme. stirring well. ½ tsp seasoning onion. Mix the fish together with onion. curry. 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. and ½ tsp fish seasoning. Put the garlic ginger. Gradually add the vinegar to flour mixture and stir into the pot of sauce. 3. fresh chopped tomatoes and the paste. Serve over the grilled fish balls on cooked spaghetti.
Dot with Ketchup if desired. Simmer for 2-3 minutes. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Add the onions and garlic and brown them lightly. When cooked. Serve as hors d’oeuvres.Heat the margarine in another pan and fry grated onion and green pepper lightly. 2. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Set aside. spaghetti).Form or mold in to small fingers or small balls and fry in hot oil until golden brown. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1.End flaked end rice combined the egg chopped onion. 2. Add blended fish mixture. 4. parsley. Remove the bay leaf and serve over noodles (indomie.Serve over the fish fingers or balls as appetizer. pealed and diced 1 small onion.tender. mixing well. sliced. Bring to boil. cut each sausages into four or five rounds each. Stir well to get the beef and onion mixture to be evenly distributed.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. Heat. the fish stock and pepper. Grill or bake at moderate heart till done (about 15 minutes). cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. Insert tooth picks in each round and arrange them attractively in a patter. Transfer these into another stock pot and add the remaining ingredients. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 4. grated ginger. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. 4. Cut beef into 1 inch cubes. 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. 3. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Turn frequently to prevent bursting or burning. Set aside. and salt. flour. 3. . Add tomato puree. 5. Serves 10-15. wash well and cook in the margarine in heavy sauce pot till brown.
Stir in l tsp ketchup and mix well. Cook slowly to soften. chopped 1 small onion. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. 3. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Cut chicken into serving sizes and place in a sauce pan. coat the cooled chicken pieces lightly.Heat the oil in a large frying pan and when hot add the margarine. Add the seasonings. Set a side. 2. Garnish with chopped parsley. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. 2. Flake excess flour off. Toss very well and steam for about 30 minutes or marinate for about 1 hour. peppers and curry leaf. Set aside. Push to one side of the pan. Coo k until tomatoes are softened. diced . in a bowl. seeded and diced 200g flour for dredging 1 green pepper. 3. Now add the fried beef. cook until thick. 4. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. 5. wash and drain. Add the chicken pieces and fry over moderate heat till brown. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. basting frequently. 5. Melt the margarine in a medium saucepan and add the onion and carrots. Set aside. Add the beef stock. TOMATO AND PEPPER FRIED CHICKEN 1. 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. 3. except the lettuce leaves. Using the seasoned flour.5kg broiler chicken 4 tomatoes. Combine all the ingredients. Serve over plain boiled rice or noodles.Mix flour with salt and pepper.Add the garlic. 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. stirring constantly to prevent burning.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. onion tomatoes and the other ingredients. Top each with ketchup as sauce. tomatoes. Garnish with onion rings and tomato wedges. 6. curry pepper and I seasoning cube. salt. cooked peas and beans and cook the sauce for 2 minutes.32 2.Prepare the onions. 4. salt and oil. Grill each side till golden brown. Remove from heat and leave to cool. Sprinkle on the flour and cook till the margarine and onion are golden brown. Chop the shrimps into cubes. Method 1. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Add salt and steam for 10 minutes.
prepared as omelettes and mainly served as breakfast and snack dishes. 2. remove the bay leaf and add green pepper. Method 1.Combine the onion cucumber. supper and deserts. Cook slowly for about 20-30 minutes. 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. milk. chopped shrimps/scrambled egg and mayonnaise in a bowled.When meat is completely cooked. Heat the oil in a frying pan and brown and pork in two batches. Gently beat eggs. Cook for 1 minute longer. Heat the margarine and pour into mixture. Mix well. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. Serve as a breakfast dish.Bring the mixture to boil and add fried port. . covered.Cut pork into cubes. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Remove and place a plate. scrambled. 2. 4. Chopped onion and green pepper can be added. Serve with cucumber salad in addition. diced. pepper and salt together.Remove from heat and serve with plain boiled rice and sweet corn. EGGS Eggs are used. 4. Season to taste. Stirring in beef stock/water and vinegar and add bay leaf. 3.2tbsp 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. Garnish with avocado dices tossed over the stew. 2. wash and leave to drain. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. 3.Cover each sandwich and toast in the oven or a sandwich bread toaster. 5. using a wooden spoon. curry tomatoes and paste.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. They are served in a variety of dishes that may be used for lunch. poached. Remove to a plate.Add more oil if necessary and onion. Melt margarine in a small frying pan. 3. Serve as the protein dish with buttered bread. 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.
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.
This may be served immediately with grilled fish and white sauce. soy sauce. salt. curry and garlic. Crush the seasoning cubes and add to the rice. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. In a large frying pan. Pour the water over the rice and season with white pepper. green beans arid carrots lightly 5. tomatoes and spring onion. 3. Toss the rice and vegetable well and simmer for 3 minutes. sliced. green pepper. Marg. peas and carrots. flake for 20 minutes and serve warm with curry sauce. 3.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. 4. In a fry pan. celery. Put the rice meal in a baking dish and the fried liver chunks on lop. chilli pepper. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. seasoning. 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. 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. Add the cooked rice. Slice the onion and cut green pepper in long strips. Chop the spring onion. wash and cook rice with the chicken broth or water for about 30 minutes. 4. Serve warm with braised beef and suitable sauce. put oil or margarine and onion slices and fry lightly (5 minutes). Season with curry salt and pepper and mix together. Chop tomatoes into large cubes. 2. . Serves 8-10. peas and fresh curry leaf and pepper) and heat for 2 minutes. 2. Sort. 6. 4. Method 1. Sort and wash rice. 2. Fry the liver chunks lightly and set aside. mushrooms and carrots. Wash rice and place in a sauce pot. Remove front heat immediately and pour the vegetables over the cooked rice. Oil oil for flying liver Method 1. celery. salt to taste and cook on top of cooker or oven till rice is cooked. 3. 5. 5. Rice should be firm and non-sticky when cooked. Makes 8 servings. 6. Pour into a sauce pan or baking dish. Stir in vegetables (leeks. 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./veg. heat the remaining oil and fry the onion. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Leave it to-drain and dry a little bit. Stir into the cooked rice. Add the beef stock.
pepper and onion rings. 6. stir in any 6. Stir in the tomato paste and cook till sauce is almost dehydrated. . 2. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. thinly sliced 4 carrots. 3. Bring to boil and add the rice and the seasonings.medium heat. curry and salt and cook for 2 minutes. 4. 3. As the rice is getting tender without being soft. Combine the soy sauce. Cover the pot and steam for about 2 minutes. Add the beef stock or brown seasoning cube. Toss the vegetables in the pan continuously. Drain well and rinse under hot water to remove starch. Slice the onion and chop the remaining tomato and pepper. Stir in sliced tomatoes. Reserve one tomato and one pepper and grind the remaining ones.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. Blanch for 2 minutes and drain from the hot water. sliced METHOD 1. stirfrying for about 5 minutes without browning. 4. Remove from heat an serve hot garnished with tomato wedges or egg slices. Leave to drain dry. Cook the noodles in boiling salted water for about 4-5 minutes. 2. 3. 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. Sort. Serve immediately with grilled beef. Heat the oil or margarine in a saucepan raid add the washed rice. Serves 8-10. 5. peeled and sliced 4 red chiIli pepper. Toss in the cooked noodles and heat through. Steam for about 20 minutes till liquid is almost absorbed. salt and white pepper. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Boil water and place the vegetable in the salted water. Steam for 10 minutes. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Stir well. Set aside. Pour in the beef/broth water. curry. remaining spices and the chopped veg and peas 7. Cook the rice in the fat ova. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. 4. Mix well and add margarine when almost cooked. Toss in 1 tbsp of the oil to prevent sticking. ORIENTAL NOODLES 225g noodles (spaghetti. Serve with fried fish or beef and steamed leafy vegetable as a side dish. wash rice and set aside to drain. 5. 6. Heat a frying pan and add the vegetable. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. 7. 5. Wash rice and let it drain of 2.
3. 2. When melted. Stir in the rice and heat to boiling. 4. Serve garnished with green and sweet red pepper. celery and cook covered for 5 minutes. 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. Cook and stir the beef in the vegetable oil until golden brown. cover and cook in the oven. add the water. 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. fried beef carrots. salt and pinch white pepper. Stir in the tomato paste and cook for 5 minutes stirring frequently. chicken stock. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. 2. then reduce heat and simmer for 20 minutes. stirring constantly. curry leaf. Pour into a baking dish. 7. 5. 3. 3. ground fresh tomato and pepper to make a sauce. 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. . Remove from heat and set aside. 6. Heat to boiling. When the rice is light brown. green spring onion. Stir in water. chicken cube. Now add the water. nutmeg etc). till rice is getting tender. Cover the pan and cook gently for about 25 minutes without stirring. 6.39 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. add the washed rice over medium heat. and green chili pepper. salt. Wash rice and set aside. margarine and onion into the remaining oil over medium heat until rice is lightly brown. Stir in the rice. seasoning cube. Stir in the green and red pepper. until the rice is getting tender. curry. leeks. 5. Wash rice in cook water and leave to drain. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. Place vegetable oil in a saucepan and fry the onion. 4. 4. bay leaf. Add finely chopped herbs (parsley onion. Heat the foil in saucepan and add the margarine. 5. margarine and seasonings (ginger. Stirring gently. soy sauce and salt to taste. 2.
Discard the chaff and pour the coconut milk into a pot. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. . Wash rice in hot water to remove some starch. Serve hot on a flat dish. filter and squeeze out all the liquid from the grated coconut mixture. Heat the milk and bring to boil. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. 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. Cook over a medium heat. Ground corn into fine crumbs. 2. Blend in the palm oil. Put into a pot and heat to boiling. Method 1. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Put oil in a pot and place the corn in the pot 2. 4. 5. Cook the palm fruits until they are soft. Add rice to the boiling liquid. Remove from heat. mold mixture into small balls and drop into hot oil. seasoning cube and Onion. broth of the shrimps and arrange the shrimps over the thick top of the rice. 2. stirring until the corn starts cracking and bring about the white fluffy part. Using a fine sieve. Remove from heat and serve hot. 4. Makes 10 Servings. Season with salt and seasoning cube. Stir uniformly into the rice.40 6. 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. Put in a bowl and add all the water. Remove from oil. Wash rice and add to the boiling milk. Meanwhile. 7. 5. Wash and grate coconut into fine flakes. Pound in a mortar and use the water to get juice from the fruits. Fry until slightly brown. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. 4. Blend well for mixture to mix well. Stir in the peas. 3. Serves 10. Place corn pepper. Simmer for 10 minutes and serve hot. Stir in the chopped fresh pepper. salt and water in a boil. 4. 2. 3. 6. Roil the shrimps in a little bit of water. chop the fresh pepper and onion and clean the shrimps. Cover pot and cook for about 45 minutes or until rice is soft and moist. drain and serve with coconut as snack. Heat oil. 3. wash the rice. 3. Continue stirring for the corn to he properly popped and cooked. sugar. sprinkle immediately with sugar or salt and leave to cool. green pepper and celery. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper.
Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. margarine and chopped parsley. clop onions. Cook rice with stock and salt to taste. Noted: 1 tablespoon sugar may be added to sweeten the fritters. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. added salt and sprinkle the clean rice in the boiling water. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. celery. melon-vegetable. DOUGHNUT AND SANDWICHES . 3. leeks and green pepper 5. Wash and clean liver. 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. 6. 5. Heat the oil in a large frying pan. Serve hot with spicy fried chicken and cucumber salad as a main dish. Keep stirring for 2 minutes. 4. Heat the water to boiling in a pot. Stir very well to avoid lumping in the foo-foo. Serve warm with ewedu.41 2. Chapter Five BREAD. Remove any fat from liver and chop or grate into small bits. Cook over medium heat for 5minutcs. 7. Season to taste of necessary and heat through for about 3 minutes. 2. 2. 6. 3. 3. Note: Prepare corn foo-foo. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. add the grated liver. Meanwhile. Cover pot and boil until cooked hut grain are separate. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Chop the peppers and onion and set aside. Stir very well all over and turn into a dish. Drain and serve with coconut as snacks. stirring gently. Cook and leave to cool. Stir in the cooked sweet corn. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 4. Heat vegetable oil to faint smoking point. 4. 2. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 5. Stir in the cooked rice. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. rice and yam flour foo-foo as in plantain. fluffing up to loosen the rice grains. 4. Boil the 6 cups of water. seasonings and chopped vegetables. agbono or mixed vegetable soup. Shell the corn and wash well. Remove rice from heat if tender but not soft. 3. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely.
Shape into loaves and place in well greased pans. Proof for another 15 minutes. More yeast is often used but they require the same fermentation or proofing process. If the temperature of the water is too high. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. 2. Yeast is the raising agent and it grows best in lukewarm water. Add dissolved yeast to flour and mix the mixture to a soft dough. the yeast will be destroyed. When dissolving yeast ensure that lukewarm water is used. Stir or knead every fifteen minutes. Knead lightly and keep covered for 10-15 minutes. fat and dissolved yeast. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. aid fermentation and contribute to the colour. blend remaining sugar. 3. Let rise till dough is well risen above the pan edges (double or three time size). 4. Dissolve yeast. 6. After 1 hour shape into a round loaf and place in well greased pans. 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. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . sugar and salt in warm water. Allow to m for 10 minutes. Knead again on floured board until smooth and elastic. yeast. yeast. When baked. Bake until golden brown. With the sponge method. Combine margarine. moist and tender in texture. They are made from flour. Cover and put in a warm place for hour. eggs and milk than the plain bread. 5. Method 1. Bake in pre-heated oven for 40 minutes. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar.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. A variety of fillings can be 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. sugar and fat are mixed and allowed to ferment. Soften the yeast in lukewarm water. Knead the dough. fat. 3. Nutmeg and other flavoring can be added to bread to improve flavor. remove from pan unto wire racks to cool. Gradually add the flour to make a stiff dough. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 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. 5. Milk is used in some bread mixture in lace of water to increase the nutritive value. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. 2. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. roast bread should be soft. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. milk and flour in a bowl. water or other moisture. The dough can be baked or fried. If liquid milk is to be used. 7. In a large bowl. Sugar is used to sweeten bread and to aid the process of fermentation. sugar and fat. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Cover with a slightly wet towel in a warm place. Weigh and measure all the ingredients set aside. salt. Reserve 2 tbsp flour for kneading. Fat is used to soften and lubricate the dough. part of the flour. Dry milk is more often used. Makes 4 loaves. while low temperature retards the fermentation process. 4.
Method 1. Grease a medium-sized cake pan and fill the dough into the pan. fat and whole meal flour in a bowl and set aside. 8. Cover and proof it a warm place until double in size. 4. 2. Note: Whole wheat bread is usually heavy. 5. Mix thoroughly with a wooden spoon to obtain a soft dough. Mix well without kneading. Combine salt. Dissolve the yeast and sugar in the warm water. 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. 8. Shape into balls. punch down. Dissolve yeast in lukewarm water. 4. Mix the flour and the rest ingredients.for 15-20 minutes. Cover and let rise (5minutes) 3. Cover and let it rise for about 5 minutes. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . 3. Place in a greased bowl and grease top of dough. Pre-heat oven and bake for 30-40 minutes after reducing the heat. salt. 7. Dissolve the yeast and sugar with the warm milk. 6. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 5. 5. Place the bowl of dough in a warm place to rise for about 30 minutes. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Makes 15 rolls. Mix sugar. Cover and let rise for about 20 minutes. Leave to proof in a warm place for another 20-30 minutes. Process whole wheat grains into flour or purchase whole w heat flour. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. 2. Add flour. 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 a warm place to rise till double in size (5045 minutes). soften than that of plain bread. 4. Place each in well greased queen’s cake pans. 6. Add the dissolved yeast and I mix in the beaten egg. Add yeast (now in bubbles ) and beaten eggs to the mixture. 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. 7. 2. reserving 4 tbsp.43 Method 1. nutmeg currants and milk together. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Gradually stir in the yeast mixture into the whole meal and fat mixture. Sieve the flour and salt into a bowl and rub in the fat. Bake in a moderately pre-heated oven for 30-40 minutes. 3.
sugar. Mold back each carefully to seal the hole. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Take the basic doughnut recipe. 3. . 2. Add milk and mux. 4. Heat the vegetable oil in a deep frying pot to a moderate temperature. In a bowl mix margarine and the remaining warm water. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Place in a warm place to rise till double in size. 5. Roll out to floured board 1 or inch thickness. 2. 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. 8. Turn dough into a flavored board and knead briefly. prepare the dough according to the instructions for preparation. 1 . Add the dissolved yeast and gradually mix in flour into a smooth dough. 5. Ad vanilla and mix well. 2. Place them on a well-floured tray. . Deep fry the doughnuts till golden brown and drain off fat. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Place them on a greased tray and cover with thin polythene. strawberry etc) vegetable oil for deep frying Method 1.. Drain off an roll them in sugar if desired. Press a floured thumb into each doughnut and add a little jam. 4. 9. Using a round cutter. Roll the cooked doughnut on granulated or icing sugar. 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. Sieve the flour. salt and nutmeg. 4. Roll doughnuts in a tray containing sugar. 5. 6. Knead lightly. Serve as snack or tea dainty. Let dough rise for another 40 minutes or till double in size. Divide the dough into round doughnut shapes without hole al the centre. 3. 3. 7. add sugar and mix thoroughly. salt and nutmeg into a bowl and rub in the margarine. Dissolve the yeast in half of the warm water. Add the melted margarine. 2. Slightly beat eggs in mixing bowl. Gather mixture lightly and set aside for 1 0 minutes. roll ot dough to Y2 inch thickness and cut out round shapes. Combine milk and flour.44 1 ½ tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water ½ tsp nutmeg vegetable oil for deep frying Method 1. Then place dough in heated deep oil and fry until golden brown. Sift the &y ingredients together and add to egg mixture. Ferment yeast in half of the warm water. Leave in a warm place to prove until they are well risen (double in size) 6. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. about 1 tsp in each hole. cover and allow to prove until double in size. (See pp). Tack each firmly with lightly wet fingers. to the mixture add to mixture. 4. ensuring that the heat is not too high or too low. Add one tbsp sugar to facilitate fermentation of the yeast. Add beaten eggs. 3.
Mix all the siffed dry ingredients together in a small bowl. salad and various types of food. 7. Knead to elastic-like texture. 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 . corned beef. When sandwich is planned for lunch. Combine sardine and blend with remaining ingredients to desired consistency. sardines. jam. egg and almost the remaining water or as needed to obtain correct consistency of dough. Roll out on floured board to inch thickness and cut with doughnut cutter. ketchup or mustard cream). In using fillings. 2. Also do not use filling that can soak the bread. 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. boiled or fried egg. 8. 3. with or without sauce such as (salad cream. 2. especially when some items have to be chopped or mixed up. 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. 4. 3. roll out into ¼ inch thickness. When dough is ready for proofing. Day old bread is usually preferable. Rub in the margarine. closed or multi-layered. Spread on crackers or toasted bread triangles. fish. Makes 20 doughnuts. Add the dissolved yeast. Avoid making very large sizes. Keep them covered and use as tea sandwich. Mix thoroughly into a soft. 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. d) A garnish should be added to a sandwich when it is ready to be served. Party or tea sandwiches should be in small triangular sizes. They may be filled or spread with a variety of items such as meat. smooth and pliable dough. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 4. Dissolve yeast in half of the warm water. SANDWICHES Sandwiches are meals that arc made of regular or special bread.45 5. Vegetables like lettuce tomato and onion slices may be added. jams and other spreads. Cut into 4-6 inches of the base of the triangle to form a crescent. Add some currants/fruits if available before folding into crescent shapes. 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. b) The filling can be made from meat. Corned beef or chopped egg can be used as alternative. 5. Sandwiches may be served hot or cold. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. the bread cam be sliced before or cut after filling if necessary. Handle gently. Drain and mash sardines. it should be attractively arranged. 6. 6. Fry in hot deep fat until golden brown on both sides.
Chapter Six CAKES. consider the quality and type of cake as indicated by the recipe. 2.15minutes. It must not be heavy. 3. fruit upside down or carrot cake.46 Method 1. Conventional sponge method in which the fat and half the sugar being creamed first. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. The creaming method usually produces better quality. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. The quality of cakes is very important. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . the cake will be hard when baked. Pure sponge cake uses only egg whites. There are four basic method of mixing cakes 1. 4. Remove from heat and slice the rolls into two. Examples are shortened cake. even in colour and firm. spread ½ teaspoon mayonnaise on the meat. the melted margarine. it is essential recipes and use proper ingredients appropriate method of mixing. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. The eggs are separated and only yolks are beaten into fat mixture. type offat and amount of time available. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. adequate size of pan and baking temperature. eggs and raising agent. In choosing mixing method. The pan must not be filled more than half for two-thirds with the batter. In order to produce good quality cakes. Combine all ingredients except mayonnaise and the bread. The flour mixture and milk are added to the cream mixture and set aside. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. A good quality cake must be light. All ingredients must be at room temperature when mixing cakes. Small cakes like queen cake . top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. sides of pan when baked. 2. cakes. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. large cakes must be level at the top. sugar and flour in addition to flavorings. milk and vanilla are gradually poured into the creamed mixture. Combine all ingredients except bread in a bowl. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Pastry-blend or rubbing in method involves blending of fat and flour together. Regular bread slices can also be used. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. marble cake and coffee cake. In a separate bowl. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. sugar. An examples of this type is chiffon or feather cake. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. The mixture is well beaten till light and foamy after which the dry ingredients (flour. Beaten eggs. The cake must be baked in a well greased pan for easy removal when baked. Toss well. sticky or crumbly. beaten eggs and milk are beaten together to blend thoroughly. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. Examples are queen cakes. 6. Split the oblong rolls in half and spread margarine on the sliced surfaces. baking powder and salt) are folded into the creamed mixture. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. but egg yolk and fat are not included. Queen cake and ginger bread can be made in this way. 5. Also. In addition. Fill the bread with the grilled meat. 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. Cooked on both sides. the equipment available. Put in the oven to bake for 10.15 minutes.. 2. 4.
it means the cake is baked. sieve two times. Finally fold in the last portion of the flour mixture and remaining milk. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. QUEEN CAKES (RUBBING . 3. Make 12 small cakes. When the knife comes out clean. lime/lemon rind 150 grams sugar ¼ tsp. 2. Having all ingredients at room temperature. Sprinkle lemon rind over remaining flour. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. . Note: 1 ½ tsp vanilla. Add the lemon juice and the milk gradually as the constituency becomes stiff. Add the washed eggs. Cream well until the mixture is light and fluffy to a dropping consistency.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. salt and nutmeg. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Cream margarine. 5. 4. 8. When baked remove from heat and place on cooling racks. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Stir in lemon rind and mix well. until well mixed Add baking powder and nutmeg into flour. beaten well in each addition.47 should have good shapes and rounded but slightly peaked tops. Top with currants if desired and hake in moderately heated oven for 20-30 minutes.IN. Spoon mixtures into well greased queen cake pans or paper cups. Fold in well 5. 2. Cream margarine and sugar thoroughly until fluffy: 3. and beat with wooden spoon. 3. 2 tbsp desiccated coconut or currants can be added when mixing. Grease cup cake pans and fill the pans. Beat egg and stir into the flour ingredients. Nutmeg (grated) 3 tsp baking powder 4 egg. Sieve ‘flour with baking powder. alternating them. 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. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. baking powder. 7. salt and nutmeg into a bowl. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. 2. Add vanilla and cream well. Sift the flour. sugar and vanilla together with electric mixer or wooden spatula. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. 6. one at a time. 4. Now add a half of the milk and a second of the flour. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Gradually pour beaten eggs into the creamed mixture.
Using a whisk or mixer. 7. 5. 6. Stir the mixture into the boiling water. The batter is now in three colours (cream. Serves 12. 3. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. baking powder and all spice together. baking powder cream of tartar and salt three times. Spread the brown mixture at the bottom of the pan. Put water in a small pot to boil. blend eggs. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 3. Cream margarine and sugar thoroughly. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Fold in the sifted dry ingredients alternately with milk. brown and pink) in 3 bowls. alternating with milk. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. grated carrot and toasted coconut. custard powder and nutmeg. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Pour into a well greased square or round pan. 2. 2. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 2. salt. sugar and vegetable oil. Blend in colours very well without over mixing batters. Add dry ingredients. peeled and mashed 2 large eggs 1 teasp. Top the brown with the pink as second layer. margarine. Using an electric mixer or whisk. vanilla and currants alternately. one at a time. 3. Stir in flour mixture. When baked. Serve 10. Sift cocoa powder into one portion and the pink colouring in another portion. 4. Sift flour. Slowly add vanilla and egg whites. Cream sugar. beat well after each addition of egg white. 6. Baking powder l tsp baking soda 120m1 diluted milk . Mix the batter thoroughly. 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. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. invert on a cooling rack can iced or served with vanilla sauce. Sift flour.48 4. 6. 4. Bake in pre-heated oven for 40 minutes. Bake in 350°f in a pre-heated oven for 45 minutes. Mix well and share batter into three equal separate portions in 3 bowls 5. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan.
5. 5. Add caramel or browning to sugar mixture. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. nutmeg. 2. place margarine. honey and grated coconut in a sauce pan and cook for about 5 minutes. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Remove from heat. 4. 4. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. sugar and vanilla until light and fluffy. Pour into a greased brunet pan or hollow pan. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. This can be used in place of browning. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. baking powder and soda. 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. 2. 2. then stir in the toasted coconut. 3. Spoon topping over the whole top of the cake. Melt the margarine and ensure that all the ingredients are held at room temperature. Sieve out fruits and toss in little flour. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Beat eggs and add to margarine and sugar mixture. Soak fruits in brandy. 3. Method 1. Mix thoroughly until foamy. To make the topping. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Sift together the flour. Preheat the oven 4. Pour batter into well greased and floured pan. Place on a wire rack to cool completely when fully baked. Cream margarine. 3. Beak in the eggs one at a time.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Gradually fold in the flour mixture and floured mixed fruits. Add the flavorings. allspice and baking powder. Note: Caramels. Bake at medium heat until cake is cooked (45-50minutes).) 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. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. lemon rinds and remaining brandy. 7. Fold in the flour mixture into the margarine-sugar mixture. and leave to cool slightly. Sift together the flour. 6. using half of the milk. 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.
Set aside until lukewarm. Mix the soya bean flour. stir in the warm milk and boiling waters. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Reduce heat to 350°f and bake for 4Ominutes. 3. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Set aside and leave to cool completely before using for cake or caramel custard. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Mix again and knead a second time. Pour cake batter over the pineapple as a second layer. Remove from pan and insert on cooling rack. 3. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Mix dough thoroughly until it stops sticking to the hands. 4. 4. 2. 3. Place on a board and knead until firm and glossy. 2. little at a time. 6. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. . Dissolve yeast in warm water with l tbsp sugar. 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. Beat well until the mixture is well blended. 6. Shape into loafs and place in a warm place to rise until double in size. 5. bake in a pre-heated oven for 30 minutes. Add the remaining flour. Method 1. Cover and set aside for 5minutes. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. 2tbsp sugar (reserve 2tbsp) and the salt. Fold in the dry ingredients alternately with the milk. Combine margarine. When double in size. Bake at 350f for 50 minutes or until cake is golden brown. The pineapple should be evenly distributed all over the bottom. 7. 2. Put the oatmeal in a large bowl. Stir the dissolved yeast into the oatmeal mixture. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Makes 2 loaves. margarine salt and the remaining sugar in a bowl. bake in pre-heated oven at 4000 f for 10 minutes first. 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. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Add one egg at a time and beat thoroughly. Add the margarine. 4. Serve with vanilla sauce as a dessert/sweet. sugar and vanilla and cream well. When adequately risen again.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. reserving some for kneading. Shape in to two loaves and place in a greased bread pan. add half o f t h e flour and mix until smooth. 5. 2. 3. CARAMEL 100g sugar 200m1 cold water Method 1. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks.
Add the caramel. Occasionally. Toss together and set aside. Grease a medium. Cream margarine and sugar until light and fluffy. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Gradually beat in tile beaten eggs. 6. Mix the brown sugar and margarine till soft. Stir in the orange rind. beating very well. Mix together and add the currants to mixed fruits.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Prepare caramel and set aside to cool. 5. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 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. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. 4. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Sift together the first 5 ingredients twice 2. Cream margarine and sugar till light and fluffy. Beat egg white again. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp 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. Decorate for anniversary ceremony when cool. 3. . Now sift the baking soda. beating well. 3. Add the egg yolks one at a time.51 DESICCATED COCONUT 1 coconut Method 1. 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. cinnamon and salt into the sifted flour. Store in air tight containers for later use when cold. Mix the orange juice with the rum together 4. Gradually blend in the softened oatmeal. stir to prevent burning or uneven browning. Fold in the flour ingredients. 2. . Cover and set aside for 20 minutes. Bake till dry but not coloured. Break and grate off or scrape away the brown surface of the coconut flesh. 3. pour the boiling water over the oatmeal and mix thoroughly. 2. 2. 4. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Bake in a pre-heated oven at 350° for about 45 minutes. vanilla and almond extract.
salt and baking powder till the mixture becomes crumbs. In a separate bowl beat the egg. Stir in the nuts and mixed fruits. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. 2. 2. Alternately mold batter in balls and drop in the heated oil. margarine. Heat vegetable oil. Drain out oil and serve as snack. 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. rise to the top and become popped. 4. Pre-heat the oven. Cover and allow to ferment till it bubbles (1 5 minutes). Lightly grease medium-sized baking pan and pour the batter into the pan. 7. 3. 6. Sift sugar. 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. Sift the flour. . Serve with honey or pancake syrup. 2. sugar. When brown. 9. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Heat the oil for frying and use oiled spooned to scoop the mixture. 4. Fry until golden brown on all sides. Make a well at the centre of the flour mixture and add one beaten egg at a time. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. Fry until the mixture is light brown and remove with a straining spoon. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Mix the flour. PUFF-PUFF 300 grams sifted flour ½ tsp salt 45 grams/3 tbsp sugar Vegetable oil for deep frying 1 tbsp margarine/oil 1 ½ tsp yeast 250rnl water lukewarm Method 1. Serve as a snacks. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 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. Flip the pancake cover to brown the other side. 5. fat. Cover and set aside for about 10 minutes. flour.52 5. 5. Allow to cool and cut into squares to serve as finger food. salt and baking powder. Bake in the pre-heated oven for about 45 minutes. test for doneness and remove from heat. Stir in the milk and mix thorough. Beat and drop the batter in balls from oiled Spoon into the hot oil. 6. beat the mixture lightly for about 3 minutes. Stir in the dry ingredients into the milk egg-mixture. At this time the underside of the pancake is golden brown. 8. 5. 7. 3. Mix the sifted flour. Using a wooden spoon. Yields 1 serving of4 pancakes. Add scrambled eggs or sausage as breakfast dish. Dissolve half of the sugar in the yeast. milk and vegetable oil. 3. 4. remaining sugar and salt in a bowl. Beat the batter until it is smooth.
pastries should be flaky. 6. Cookies is another favorite snack made from soft dough. The surfaces may be smooth or rough. The tops at the top of each pie with fork or knife to permit steam to escape during baking. The flour must be of good quality in order to produce firm products. 8. Plain pastry may be classified according to the ratio of fat to flour. The water is used to bind the ingredients. 2.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. the pastry dough should not be over stretched when rolling and cutting. Over mixing will result in toughness of cookies. When baked. Prepare the filling and set aside to cool. (2) Flaky pastry has ratio of two-thirds fat to the flour. 5. fat. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. 3. The pies must be sufficiently filled. the dough is lolled. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. rising agents and flavorings. The pies are arranged in well greased baking trays and placed in pre-heated ovens. When mixing and rolling. Cookies should neither be too hard. tender and golden brown in colour. For best result. well folded and sealed together to prevent leakages. The salt contributes to flavor and the fat gives tenderness. Before mixing the ingredient for pastry. BASIC PASTRY (FOR MEAT. 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. . (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. Cover the pie shells and seal properly. Sprinkle with enough cold water to moisten. Gather into a ball and set aside for 15-30 minutes. pies may also be fried in deep fat. eggs and milk. Roll out to ¼ inch thickness on floured board and cut into shapes. and cold water is desirable. board and dough when rolling. The softer doughs may be dropped on baking trays for baking. Alternatively. chilled and cut into desired shapes with biscuit cutter. Toss flour and salt together. It is made with flour. salt and water. It produces very tender and flaky crusts. nor too soft or crumbly. always set aside some flour that will be needed to sprinkle on. 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. 7. sugar. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Fill with meat. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The dough is gathered to form a ball and rolled on a flat surface. Makes 8 pies. Bake in pre-heated oven for 30-40 minutes. 4. fat. After mixing. Add the fat and mix until mixture looks like fine bread crumbs. They should be removed from the trays immediately they are baked. Cookies can be mixed by creaming method or pastry method. Pie filling must be made earlier and cooled before filling the pie shells. SAUSAGE ROLL AND FISH PIES) i) Short-Crust Margarine Pastry (ii) Oil Pastry 300 grams flour (sifted) 300 grams flour (sifted) Pinch salt 2 tsp baking powder 150 grams margarine 150m1 vegetable oil 100ml cold water 50m1 cold water 1 egg for glazing 1 egg for glazing Pinch salt ii) Margarine-Oil Pastry 300g flour ½ tsp salt 60g margarine 60m1 vegetable oil 60ml water (iv) Suet Pastry (Economy) 300g flour 3 tsp baking powder 100g margarine/oil 75m1 water ¼ tsp salt Method 1. After mixing. It produced less flaky and tender crusts and it is often used for commercial productions. Cut the top with a fork and the beaten egg. fish or sausage fillings. Cold water is added gradually to the mixture and it is combined together.
6. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. Roll over in two or three folding. 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. 4. 5. Add carrots. 3. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Add the beef broth. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. Rub the sausage generously along the centre of pastry. 4. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. 5. chopped and boil 2 ½ margarine or vegetable oil Method 1. water and the seasonings stir well to mix up ingredients. Cook for 8 minutes until beef is cooked. See diagram for rolling out cutting guidelines. Using the rolling pin. Sprinkle flour into the mixture. Rub in the fat into the flour. roll out the dough into Y2 inch thickness in rectangular shape. 6. folding in and stirring well un flour is well absorbed. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Use fork to cut the top of the rolls and place in greased pan. 3. . SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. 9. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. melt margarine or heat oil and add onion. Sift flour and salt 2. Prepare the margarine or oil pastry. 2. Add baking powder. 8. Stir-fry for 2 minutes and remove from heat. 2. Gather the mixture in small balls without kneading. Using a spoon. In a saucepan. spread the mixed sausage on the surface of the rectangle. peas. 4. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Make a well in the centre of the mixture and add water gradually to form a past. Roll up the remaining pastry. Mix the sausage and curry or nutmeg. 7. Bake in preheated oven for about 40 minutes or till light brown. Fry for 2 seconds and then add minced beef or fish flakes. which now gives 4 sausage rolls. Handle dough as little as possible and place balts on a floured board. Remove 2-3 tbsp of flour mixture for rolling out.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. In a bowl cut in the margarine and rub in to have flour crumbs. 5. nutmeg and sa1t Toss together until mixture forms crumbs. 3.
Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. 6. Allow chin-chin pieces to drain off oil after frying. pressing together to form a whole egg again. Gather the mixture into a ball and roll into ½ inch thickness on a board. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Drain and serve hot. 6. Heat the vegetable oil and onion in a frying pan for 2seconds. salt. 5. 4. flour and salt into a bowl. 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. 2. 5. Heat oil in deep fryer and fry the rolled up egg till golden brown. 4. 3. flour board with reserved mixture. salt ingredients thoroughly. cut length wise through the middle and scoop out the yolks. Add cold water and bind together. Note: Corned beef or sardines can be used as alternatives. Sieve the baking powder.55 2. 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. 3. 3. 4. Peel the boiled eggs. 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 . Seal the edge of the last fold with little water. 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. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Split into 2 sections again and garnish with cucumber slice to serve. Serve wit groundnuts as snack. Pre-heat oil and fry until light brown. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. 7. milk. Make a thick paste with flour remaining margarine. 2. 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. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. seasoning and water. Place the yolk in a bowl with the minced fish. Cut into rectangular shapes and fill them with the cooked fish filling. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Do no knead pastry. Cover each half. the chin-chin will soak the oil and will no be crisp. Add the flaked fish. 3. pepper. 5. pepper. 2. 6. Stir well and sprinkle in the flour to bind the ingredients. If heat is too low or much quantity is fried at time. curry.
Rub in the margarine for the flour mixture to form crumbs. When baked. sugar. Taking one at a time. Grease a swiss cake pan and line with a greased paper. 8. 2. Put the mixture in to the greased pan over the paper and spread evenly. Now spread the warm jam all over the surface of the rectangular-shaped cake. 5. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Add cold water to make the dough. Heat oil for deep frying and cook the eggs under moderate. salt and baking powder into a bowl 2. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 7. Sieve baking powder into the sieved flour and sieve the sugar separately. mix flour. Reserving one table spoon of flour. 6. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Gradually fold in the vanilla and warm water. drain serve as snack or cocktail. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Sieve flour. 7. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. 3.80m1 water ½ tsp baking powder Beans. Fold in lightly with a metal spoon. sugar and salt together 3. heat until the coating is golden brown on all sides. Peel hard-boiled eggs and set aside. Remove sugared paper and cool the roll on a cake rack. 4. 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. After 5 minutes of whisking. 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. Bake in a pre-heated oven until golden brown and firm. 4. Serve as snacks. Coat the remaining eggs. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 3. 5. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Break the eggs into a mixing bowl and place the bowl over a pan of hot water. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Gather the soft dough in a ball. Make a well in the centre. vegetable oil for frying . 4. 5. Roll out pastry about ¼ inch (1/2 cm) thick. Now whisk. Now coat the shelled egg with remaining flour and wrap each egg. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 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. turn out the cake on a sugared paper and remove the baking paper carefully. Fill each pie shell with the prepared filling. 8. without stretching. Use a pastry cutter to cut pie shapes.56 Method 1. Fry pies in heated vegetable oil till golden brown. Cut the margarine into the flour ingredients. Cut into smaller rolls. 9. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 6. with a portion of dough. 2.
4. 2. fat. 5. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. ensure that you use appropriate’ utensils like jugs. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. 2. Stir in the coconut and mould into I inch balls. the beverage is known as fruit drink. When preparing beverages. Nourishers: Milk shakes. beer etc.58 Method 1. Blend vanilla and desired food colouring. . Bake in slow oven for about 20 minutes or until firm to touch. Also. 5. 5. tea and cocoa are popular in meals. flask and teapots. fruits juices. Energizers: Malted and vegetable drinks. 6. Refreshers: Fruit drinks and soft drinks. boast the body’s energy and vitality and ensure a healthy lifestyle. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Cream margarine. Cream margarine and sugar. They are grouped as follows: 1. Beat in egg and vanilla. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. 8. 7. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. add flour and mix well. 3. Beverages may come from mostly animals or fruits and vegetables. malted and vegetable juices. 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. Add sugar alternately with egg white. Milk contains protein. Nutritious drinks provide specific nutrients to help fight illness. egg drinks. Remove from heat and cool on wire racks. 6. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. beat until blended. Sedatives: Alcoholic drinks. Place the balls apart in an ungreased baking tray or sheet. tea. 3. Put 2 or 3 cookies together with the vanilla filling in between them. stimulating drinks between meals. Bake for 8-10 minutes. beating until light and fluffy. mineral water. Makes 2 ½ -3 dozens. 2. However. 4. Shred coconut and set aside. lemon grass and scent leaf tea. Use filling for sandwiching sponge cakes as well. 6. cocoa. fruit and milk drinks are more nutritious. Peel or scrape off the brown back of the coconut flesh. Stimulants: Coffee. 4. Chill for ease in handling. They are later mixed with water or other beverage and served chilled. sugar and vanilla. Maintenance of proper hygiene is important when handling the ingredients. 3. ensure that good quality fresh fruits are used. Allow them to cool thoroughly before removing them from the baking tray. 2. minerals and vitamins. coffee. 3. Stir in the water. Soft drinks. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Make 3 dozens. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. fresh fruits drinks. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Gradually add flour. egg hot drinks.
trim the edge for the watermelon shell by cutting a saw tooth edge. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. 3. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Add syrup to taste and the lemon juice. scoop out the pulp and squeeze out juice through a sieve. peel pawpaw and remove the seeds. Stir in the orange juice. Slice the bananas and dice the pineapple. reserving the shell. Squeeze out the juice. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. 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. Wash. Pour over the juice in a jar. Orange and pineapple juices maybe added. Blender can be used to crush the pulp before sieving. discarding the seeds. Remove seeds. Make ½ inch water melon cubes from the scooped watermelon. Leave to cook and chill before serving. Boil for another five minutes for4fie syrup to thicken slightly. 4. Wash and cut fruit into halves. 3. Cool and add to fruit drinks. Using a sharp knife. Chili before serving. 2. Boil the water and leave to cool. Combine these in a bowl to prevent browning of the bananas. Sweeten with syrup 3. 3. 2. 2. Wash fruit and cut into sections. . Scoop out the melon fruit. Place the sugar and water in a saucepan and heat till all sugar are dissolved. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. 2.
4. Pour into jugs and chill before serving. Cut beetroot in to small pieces as well as the apple. but do not peel beet root. Scrub pineapple. Sort the dried zobo flower to remove all dirt in it. Sweeten with syrup and add the lemon juice. 2. Add the bitter lemon last. 2. Wash lemon(s) and squeeze out the juice. Stir in the pineapple juice and sugar to taste. Add previously boiled water to mashed pawpaw and strain into a glass jug. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . 3. Leave to cool completely. Use a blender or juicing machine to blend the fruits. 5. Add lime and syrup. Wash them in clean water. 4. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves Method 1. Sweeten with syrup or honey if desired. Mash the pawpaw or pulp in a blender. remove immediately from the water and place them in a sauce pot. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 4. Add the pure water to filter and obtain the juice.60 2. 7. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Add the pure water and strain into a glass jug. stir in the ginger or cloves and set aside for few minutes. Garnish side of glass with cucumber/lemon slices. Serve chilled. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Add ice blocks to serve immediately. 3. Method 1. scrape and grate carrots. 3. 6. Mix well and pour in to cocktail glasses. peel and remove the hard core at the middle. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Serve chilled in glasses and garnish with lemon/lime slices. 5. Alternatively. Boil the 3 litres of water and pour over the washed zobo. Filter very well and discard the chaff. 2. 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. Stir in ginger. The fleshy part of pineapple is cut and served as a dessert or refreshments. 2. Wash. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Wash. Cut into small chunks and put in a bowl. Cover and keep drink until cold. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Remove from heat.
Serve in tall glasses garnished with few pawpaw chunks. Avoid use of aluminum utensils. Pour the fruit juices and tea over a large block of ice in a punch bowl. 3. 5. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. Mix the orange juice and milk together. 2. sweeten to taste with the sugar or honey. Wash fruit very well.61 Method 1. Slice into bits and put in a bowl. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 3. Serve immediately in wine glasses garnish with lemon slices. 2. Pour mixture into an air-tight plastic bowl and cover well. 6. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 2. Chill the orange juice and the wine. Mash but do not blend the plantain pieces and add the water. Add milk flavour 2. Add the bitters and ginger ale. 5. Crush it and pass through a sieve to extract the juice. Pour liquid into a pot. 4 lemon slices 2 tbsp sugar syrup . Remove the flesh of the sour sop and discard the seeds. 2. Place in a bowl and add a little water to the fleshy part. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. 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. Note: Pineapple or grape fruit juices may be used or added. Mix all the ingredients in a punch bowl. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 4. M ix in remaining water and strain the liquid into a glass jar. 6. Wash and peel bananas/plantains. add sugar or syrup (if necessary) and boil for 20 minutes. Add syrup and nutmeg/vanilla. 3. Filter the mixture through a fine sieve into another plastic or glass bowl. Chill till serving. chilled. 4. Chill and serve garnished with lemon slices. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. After heating cool and chill drink till service time. Garnish with orange slices serve in tall glasses.
3. Cover the jug and allow the lemonade to cool. Wash and break eggs into saucer. Pour into glasses. Stir well and add the wine or ginger ale. Add ice cubes and lime/lemon slices and serve chilled. 3. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Peel the lemon and out the pit including the seeds. 2. Chill the brandy. Stir in the brandy. 2. 4. Add sugar if desired. Combine the juice in a bowl. Squeeze the juices from the lemons into a jug. Wash lemons. Serve into four glasses and add ice cubes. 3. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Add the lemon rind pour the water into the jar.62 Method 1. Cut into pieces. Add the syrup to the juices 4. 2. Mix all ingredients either by whisking or mixing in a blender. strained juice and sugar syrup. 2. 2. Strain the juice into a jug. Blend half of the orange juice and milk in a blender until smooth. Note: Oranges. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Push the lemon pieces and apple sections through a juice extractor/blender. Serve chilled with lemon slice topping as garnishing. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. 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. lime or grapefruit can be used in place of lemon or in addition to lemon. Mix well after each addition. Dissolved sugar in water. tangerines. one at a time. Stir in the remaining orange juice. Half a teaspoon of brandy flavor can be used in place of pure brandy. Dust with nutmeg as garnishing. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Serve chilled. 3. Add eggs to mixture. Wash and cut apples into sections. Stir in the syrup and strain. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1.
floured baking pan. 2. beans pie or fish pie. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 3. appropriate cooling temperature is important for maximum enjoyment of such dishes. Allow to rest in a cool place before using for jam tarts. cloves and vanilla Mix thoroughly. 3. Continue until smooth mixture that light. stirring well till dissolved 2. 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. Stir in the run or run flavouring. They increase the enjoyment of meals. 3. cakes an puddings) and light dessert dishes (ices and fruits). 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.63 Sugar to taste 800m1 water Method 1. Add three quarters of the water to the carrots and strain out the liquid into a bowl. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Add margarine and nix well 2. Cover and set aside. 5. vegetable tarts. They are usually served as the third courses in meals (fruits pies. making sure that it is not stretched 4. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 6. 4. Place in a greased. 2. Cut up carrots and blend to a smooth pulp. Fold in sifted flour and baking powder very gently 6. Place in a bowl and mash very well. Therefore. 4. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 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. peel and chop mango flesh. 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. Most light desserts are usually served chilled. In preparing and serving desserts. 7. Whisk eggs. Add the remaining water to the crushed mango and filter out the liquid. Leave to cool 3. Cream eggs and sugar. Melt margarine and leave to cool. creamy and double in size is obtained. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Serve chilled in glasses with ice cubes. Mix carefully until slightly smooth Handle pastry gently. Wash. Remove from heat and whisk until cold and thick. sugar and cream of tartar in a bowl over a pan of hot water. Beat in the vanilla and lemon extract. Fold in the melted margarine or vegetable oil gently. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 5.
mixture. salt and milk. fruit chunks or jam. add sugar. vanilla. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. milk. Gradually add the vanilla or banana flavor essence. Makes 6-8 servings. nutmeg and salt. 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. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Remove from heat and leave to cool. stirring until it thickens. . 5. stirring constantly with a wooden spoon. Beat eggs slightly. 6. Heat the mixture to hotness. Freeze for 30 minutes until mushy. Vanilla/nutmeg Method 1. Add the cooked cornstarch and mix well. Beat reserved egg whites to stiffness and fold into the cooled milk. make it thick and set aside. 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. Beat egg yolk and blend 25g of sugar. sugar and egg yolk together. Mix cornstarch or custard and a little milk. 2. and bake for 25 minutes.serve topped with cornflakes. 2. 3. Cook water in a pan and leave to simmer. beating only the milk. Return to sauce pan and cook over medium heat. 3. Heat milk to lukewarmness. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 4. 3. 5. Freeze in covered plastic container until it is firm (4hrs). Add vanilla and chill before serving 8-10 servings. Place the milk mixture over water simmering in the pan. stirring constantly as the mixture boils. Get the egg-milk mixture from freezer and beat till smooth and creamy. Serve as dessert. Dissolve gelatine in 2 tbsp water and stir into milk mixture. 4. 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. 4.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Prepare cornstarch with little boiled water. Separate eggs . Add vanilla and pour into a shallow pan. 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. Beat the milk mixture until thick and stiff enough to form peaks. Serve in cups. Pour into greased baking pan. Cook for 2 minutes longer and remove from heat. 3. 2. Do not allow to boil.
lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 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. 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. Mix orange juice and honey and pour over the fruits. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Use as spread for bread and filling for doughnuts. Combine all the fruits in a bowl. Serve decorated with corn flakes. 4. stirring occasionally. (not hard frozen) stirring once. Juice from pawpaw can also be added. Toss gent1y using a wooded spoon. 3. 4. Freeze until mushy. Cover and chill for at least 3 hours. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Heat 250ml milk diluted with 3tbsp water to warmness. 3. except shredded coconut. Dissolve gelatine in the remaining 2tbsp4water over low heat. Remove from the hot water bowl and leave to cool. Combine all the above ingredients in plastic bowl and mix well.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Beat eggs. vanilla . Add the remaining sugar and lime juice. 3. 2. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Keep refrigerated. 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. 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. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. sugar and vanilla/banana flavour together. Scoop into cocktail glasses and garnish with a slice of lemon. 2. 5. Toss gently again before serving into cocktail glasses or salad cups. Top with coconut pieces. Pour warm milk over egg mixture. 4. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 3. Colour is golden brown. Cool and bottle. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Cook until set but not sticky (about 35 minutes). 2. While still hot.
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) . beat gelatin until fluffy. Allow to cool Place sauce on plate and serve the pudding on top. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Add the mango juice. Scoop gently into desert cups and top with the mango chunks. 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. Chill milk for about 3 hours. 5. Mix gently. 4. Cover and freezer till set. m. Sprinkle ½ of the corn flakes into a round or square pans. Beat eggs and add the flavourings. Dissolve gelatin and chill till firm. 3. 7. 4.66 Method 1. mixed fruits ginger and nutmeg. Peel and chop the mango flesh. Gradually add the gelatin mixture. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. 5. add the eggs. . Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Beat milk until thick. 3.40 minutes. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. 4. 2. vanilla. Press the juice through a sieve into a bowl and reserve the juice. Whisk gelatin till fluffy. When set. add the gelatin mixture and beat well. lemon juice. 5. combine100g of margarine. 3. Chill the milk for 3 hours 2. Whisk the chilled milk and sugar. Add the beaten 1 egg and whisk till thick. When the bread is softened. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Add lemon juice and sugar. 6. 2. When the pudding are cooked. ginger and remaining sugar 75g over a boiling water till melted. Bake in a preheated oven for 30. vanilla and lemon. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. 6. Sour sop juice (undiluted) may be used. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 6.
flour. and all spices in a separate bowl. When set remove from heat and place upside down in dessert bowls to serve. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. baking powder/soda. Grease generously two shallow round pans. Remove syrup from heat and cool. 3. 4. Blend in the milk gradually 2. Add the sugar. mix flour. 5. 5. orange and mango ½ tsp nutmeg Method 1. diced 100g raisins . Add flour ingredients to the creamed margarine mixture and blend well. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Sieve well Add the raisins. Make 6 servings. 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 1.67 Method 1. Alternatively. 5. nutmeg and baking powder Stir in the milk until smooth 3. Cream margarine and sugar till fluffy. egg and milk. In a bowl. 6. 3. pudding may be streamed on top of the cooker. 4. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Melt margarine in a square or round cake pan 2. Makes 10 serving. Wash peel and chop pawpaw 4. Serve into dessert plates and top with ice cream or vanilla sauce. Heat the cold water and sugar in a pan till the sugar dissolve 2. sugar. Bake in 350 of pre-heated oven for 45 minutes 6. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Mix salt. flour. 4. Add the remaining ingredient and mix together. 2. Remove from freezer and whisk the mixture return to the freezer and freeze till ice is semi-solid Scope into dessert bowls and serve cold. 6. FRUITED ICE MILK 1 firm mango. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Spoon the fruit chunks evenly over the batter. salt and baking powder together. Pour into the pan with the melted margarine. Spoon into well-greased custard queen cake cups ¾ fullness. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Bake pudding over medium heat till it is set (about 20mmutes). Add vanilla. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple.
Fold the fruits into the whisked milk in the bowl. Cover the bowl and return to freezer and freeze till firm. 4.68 Method 1. Remove from freezer and whisk very well Add the sugar and whisk again 3. Serve in cocktail glasses. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. .
remove cake from oven and let cool in the pan on a cake rack for 10 minutes. zigzag ruler/comb etc. Another important benefit of cake icing is that it serves as a means of developing ones creative skills and resourcefulness that brings about special feeling of satisfaction. decorating bags. decorating rule or comb. Skill in application of creative knowledge in designing special decorations. 6. 8. Creaming gives better result. Success in cake icing depends on three major factors: 1. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. Nozzles are available in different shapes and sizes. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. Lift the pan off carefully and let the cake cool completely for at least one hour. Different shapes are available according to cake pan sharp. The following are some specialized pieces of cake decorating equipment: 1. The only special tools needed are as follows: 1. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Sprinkle about 1 tbsp flour on all the greased surfaces of the pan and shake off excess flour to prevent cake from sticking to the pan after baking. icing colour kits. 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. nozzles. Cream the cake and mix to recipe directions. Always defrost the cake completely before icing. For the decoration: Decorating syringes or tubes (plastic or metal). cooling racks. 8. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. place the cooling rack over the top of the pan and urn both pan and cake over. 2. . 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. aluminum foil wrap.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 7. 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. 2. Consider method of mixing. For cake baking: Cake recipe. 2. richness. 6. Place the cooled cake in a cake board for the icing. electric mixer. coffee. 4. Spread the batter evenly to the sides of the pan. plastic or metal turntable. 7. egg beater. aesthetic value and quality of cakes. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. The right equipment 2. marking rings and cutters (plastic or metal). if frozen. cake boards. It is available in plastic or foil scaled thick papers. mixing bowls and spoon. carrot cake. It should have soft natural brittles that should leave no marks when brushing. 5. 3. spatulas or palette knife. 3. Cake Board: Necessary for placing the cake. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. scale and other measuring tools. design rollers. Start by deciding on the type of cake desired. (marble. 4. 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. Place the cake in the pre-heated oven and bake according to temperature specified. Cake Baking Information 1. electric mixer. eggs. 3. Icing also contributes to the taste of the baked product and prevents loss of moisture. Pre-heat the oven to temperature (gas mark 3) specified by recipe. cake pans. rolling boards and pins. For the icing: Icing sugar. Set aside. rich cake etc) and obtaining the ingredients specified by the recipe. wooden spoon. 5. wooden spoon. margarine. The type of ingredients used and mixing technique. ingredients. 3. To remove cake from the pan. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. When baked. sieve etc. The main purpose of icing cakes is to enhance the beauty.
Follow the icing tips presented in this book. Use a pastry brush to remove loose crumbs from the cake. The cake with sugar. Sift the icing sugar. vanilla and half of the milk in a mixing bowl. 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. Add remaining sugar to make icing stiff if necessary. For icing. making sure none of the egg yolks get into the white and beat gently to stiffness. 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. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 2. 11. 15. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 4. 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. sifted icing sugar. Mix Bowls: Plastic. Separate egg white from the egg. These include cups. 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. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. using palette knife or spatulas. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. In a mixing bowl. jugs and scale. Cream with wooden spoon or electric mixer. 8. glass or stainless steel bowls that are easy to hold and is provide good support. Cover and set aside for about 30 minutes. syrup/jam for cake icing to stick well to the cake. 3. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 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. Cutters: These are available in different shapes and sizes. 3. gradually stir in sifted 900g icing sugar arid egg white. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. Beat well with a mixer or wooden spoon. 13. Apply sugar syrup or jam all over the surfaces of the cake. Place the cake on a cake board. 12. Add more sugar to make icing stiff if necessary. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. 2. 7. It Is usually expensive but use full for perfect finish. 14. 5. 6. Brush off cake crumbs and position the cake properly on the cake board. Re-beat the icing mixture and spread generously over the cake surface. Continue beating till the mixture is stiff but is of spreading consistency. 7. 4. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 10. 9. Add the glycerin and lemon juice.70 9. 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 . 6. Place margarine. spoons. Reserve the remaining sugar. 5. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency.
use a textured rolling pin to roll over the coated cake to give the design on the pin. and water (a drop at a time) and if it is too soft. a little at a time until the icing sugar are added. 7. 6. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Roll out the fondant in enough portions. If fondant is too stiff. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Use cutters to make plaits. Stir in the shortening and while shortening is not completed melting. Trim excess from the base. Attaching ornaments and sugar beads if desired. Decorate with piping softer icing or cut out flowers and designs. Add the beaten egg white. remove the mixture from heat and add drops of flavour or colouring if desired. When ready to use. 5. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. 2. allow it to defrost and knead again until soft and pliable. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. Method 1. 3.71 Method 1. flower or other designs such as board twists. . 4. 11. Beat the egg white and glycerin in a bowl till frothy. Let mixture stand and cool to lukewarm. leaves. 5. Note: Alternatively. Gently. Now place half of the sifted icing sugar in a bowl and make a well. knead the sugar mixture or fondant. 8. 10. Dusting corn starch powder or icing sugar on a flat surface. Gently lift the fondant over the rolling pin and place over the jam coated cake. Knead well. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Combine gelatin. 6. 9. Continue to knead until the ‘fondant is smooth. 3. add more icing sugar. Attentively. 2. liquid glucose. 12. pliable and no longer sticks to the hands. 7. Add the sugar and blend them very well. Mix in more sugar. use same method of preparation to apply petal taste icing using these ingredients. Coat cake surfaces with j am or syrup. glycerin and cold water in saucepan and stir well until thick. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. For decorative rolling. . using a wooden spoon until mixture is fully mixed up. using a rolling pin on a clean board. then place the paste in a plastic bag. 8. Smooth and shape the fondant on the cake. use a pastry cloth to roll out icing for smooth finish. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. add the liquid glucose and water. 4. Mix icing sugar and gum together. 2. using cake smoother. 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. 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. Gather the sugar and gelatin mixture into a firm ball. Keep fondant covered with a damp cloth to prevent a hard surface from forming. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Place the mixture over low heat and heat until dissolved. As you roll. Leave paste in air tight container of room temperature for about & 12 hours before using. 3. bring out from freezer.
follow these guidelines. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs.72 GENERAL RULES FOR ICING 1. 4. Fill the bag or tube half full of icing. With one hand. 7. 5. For fondant icing. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Apply a little pressure to the palette knife and smoothen the top last. 3. 2. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Flavouring may be added to the icing if necessary 10. when planning for the cake. Choose desired or appropriate type of icing. . Use toothpick to add paste colour while liquid colouring in added is drops. 9. 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). To make this easier. Always use enough of any colour because it is difficult to obtain the same icing colour later. The basics of piping on iced cake include the following: 1. Boarders of cake need medium of consistency for ease in squeezing out the icing. Allow first coat to dry (about 30 minutes or more). 1. a few drops of blue colour or lemon juice can be used to whiten the icing. apply pressure with the other hand that follows next. For royal icing and butter cam icing. Piping is very popular way of decorating. Cakes baked the previous day are more easily decorated. sugar paste etc. 4. 2. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. When mixing. It involves the use of piping set (decorating bag or syringe). Using a bread knife. (d) Ice evenly all over the top and all the sides till all surfaces are iced. trim off the crown or raised portions of the cake. Sieve the icing sugar before use for smoothness. Give a smooth finish. 2. 3. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. chilling the cake first is recommended. Freshly baked cakes tend to crumble and flake off their crumbs. Before making decorations. pushing the icing towards the opening or nozzle. Use good quality ingredients and avoid icing sugar that is already caked or solidified. This can be done after the cake is completely cool. 5. 3. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. In the 900 angle. Making ones special design promotes creativity and originality. Start by leveling the surface to ensure that the top is even and not peaked. Use a mixer to combine the ingredients. check the recipe for rolled fondant icing. As a basic rule. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. 8. leaves. Filling the decorating bag/syringe or tube: Use a palette knife/spoon to fill the bag or tube from the pushing end after coupling the desired decorating tip/nozzle. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. it is important to have an idea of the cake design and the details you desire. Chilling the cake before it is iced also makes icing easier. Away practice the decoration on another surface before applying directly to icing coated cake. A turntable or a turning cake stand makes it easier particularly for round cakes. guide the decorating tip with the other hand. flowers and shell designs require stiff icing consistency. (c) Pushing the excesses to the sides. In the 45° position. Colour is what gives icing beauty and personality so that the cake boarders. stars. Use clean and dry equipment. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. (b) Spread across the whole top surface. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. flowers and stars stand out in the cake. Decide on type of decoration to be done on the cake as well. To achieve good decoration. Coat the surfaces of the cake with apricot jam or sugar syrup. 6.
. Round nozzle has plain round opening and comes in various sizes. start another shell on the tail of the previous one. Pull tip way. Twist the end of the bag closed. 5. shells. 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. 2. This nozzle is used for writing messages. Dots/balls: To make dots. 6. use the plain round nozzle used for dots to write. The shapes are usually cut out and left to dry before being pasted on the iced cake. stems of flowers. 1. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. hold the tube of 900 angle with the surface of the cake. cut many shapes and place them on a floured surface for them to dry. The most common types are as follows: 1. Using cutters for roses. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. flowers like small rose and basket weave. 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. 3. beads and balls. Ornaments. beads and outline of shapes. You may also write straight unto he cake surface. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf.73 4. With the other hand. When dry. 4. 5. using butter cream icing. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. or b. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. 2. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. Relax and stop the pressure. ribbons and live lowers may also be added as decoration. Shell nozzle has serrated curved opening which is used for making shells. For a row of shells. 3. To make the above mentioned techniques follows these tips: 1. bows. Control and stop applying pressure when the decoration is created. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. 5. c. lift the tip of the nozzle slightly to let icing build up the fan into a full base. 4. Press out the icing with enough pressure to build the bead of ball as for stars. attach the cut outs to their position on the cake. Use this nozzle to print horizontal lines. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. zigzag and rosettes or drop flowers. 2. Follow these guidelines in making cut-out patterns decoration. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Star nozzle with star-shaped opening is used for making stars. Prepare rolled fondant icing and roll out on the flat surface. letter and numbers. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 3. rope boarders and puffs. stars or other shapes. Check diagram in the book on directions. lines. use special metal or plastic cutters. 4. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Such twists can be used as boarders. Stars: In order to make stars. Zigzag: To make zigzag. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Leaf: To make a leaf. making dots. the larger he decoration. pulling tip away to form the shell’s tail. the bigger the opening. Shell: To make shell. Apply a little pressure to press out the icing and pull the tip away and the star is formed. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. and heavy pressure. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. vertical lines and vary lines by moving the nozzle in straight lines. Writing: To print or write words. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed.
S. England.0 (2002) Food Preparation and Service. Patricia (1984) Family Cookbook.A.74 REFERENCES Ceserain. Ilodder and Stonghton Education Ltd. Kemt. Oxford. . Mc Cormick &conpany (1991) Mc Cormick Cook Book. (1985) The Students Cookery Book.England The Broadwater Press Ltd. (1981) Basic Cookery. Oxford University Press. (1 994) The Complete Cook London. Merehurst (2000) Beginners Guide to Cake Decorating: www. Ferguson. E. Warn.Wright.T.A Beginner’s Guide.. Henson. (1990) Practical Cookery. Culpitt.The Process Approach. . and Kinton R.COEWA Publishers. G. Tiger Books International. O’ Reilly. Hong Kong: Ohenheimer Publishers. (1990) Creative Cake Decorating Made Easy Heart Fortishire. J. Ideals Publishing Corporation. Wiltonn Enterprises. Wilton Enterprises (1987) Cake Decorating. Illinois-U. V. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Wisconsin. E. Stanley Thomas Publishing Ltd.merehurst. Stephenson.com Ochonogor.
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