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

meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube

Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.

2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped

Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice

METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine

3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine

½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf

Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube

Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes

1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube

Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.

4. Add the salt. Remove from heat and serve into soup bowls accompanied with buttered toasts. Cook over medium heat. Add the beef cubes. 3. and stir in the thyme and curry. tomato juice. pepper .in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. 4. Separate the deboned fish into chunks of about 1 inch sizes. pinch thyme and curry Method 1.in 1 inch cubes 4 carrots. Stir in onion and the flour. CREAMY FISH SOUP 1 medium scale fish. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. salt. 3. 4. chopped 2 lives beef stock 2 fresh tomatoes. Cook and stir the mixture until thick and well blended. Method 1.6 servings. 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. garlic and any other seasoning. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Serves 6-8. 2. Stir together milk and flour. fat and stock in a saucepan. carrots and bay leaf. Stir in the cooked peas 4. Add the fish and the remaining ingredients. 3.6 servings. Gradually add beef stock. cooked and deboned 750 fish stock 1 large onion.in 1 inch cubes 1 bay leaf. 5. Serve hot with buttered yeast rolls or bread slices. salt . 1 tbsp flour. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Make . Add the potatoes. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Cook for 10 minutes and serve hot with toasted bread as appetizer. Simmer for 5 minutes and serve hot with toasted bread triangles. Garnish with chopped parsley or cucumber dices. and allow soup to simmer for 10 minutes. pepper soy sauce and seasoning cube.4 3. 2 tables. Stir frequently. Stir in the fried onion slices. pepper. Melt the margarine or heat vegetable oil. 2. Makes 5. 2. chopped onion 1 litre chicken stock salt and pepper to taste. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Stir gently and cook for another 3 minutes. Add the cooked chicken and stock gradually while stirring. Put flour and margarine in a saucepan and mix together.

5. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. green onion and garlic. Pour in the stock gradually. Chill before serving. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Slice cucumber thinly. Serve with braised beef. Cook gently to soften. 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. Combine all ingredients in a saucepan. 4. bringing up to a boil and stirring constantly for 3 minutes until thickened. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. 6. 2. 2. red wine. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Add the prawns and cook for about 2 minutes. Melt margarine and blend in flour. chicken or over plain boiled rice. stirring well. 3. Melt the margarine and add the onion. Stir in the flour and cook over gently heat for 2-3 minutes. Add the thyme. stirring occasionally. bay leaf and any other remaining ingredients. 3. mixing well. celery. vinegar and salt 3. Wash and cut the ripe firm tomatoes in to 4 segments in each. Simmer. pepper. 2. Simmer for 2 minutes. Reduce heat and allow to simmer for about 15 minutes until thickened. stirring constantly until thickened. 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. Remove bay leaf.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. 2. Add milk and seasonings. Mix together the olive oil. Serve as sauce for shrimps and fish fingers or fish balls. Sprinkle with the minced parsley and the olive oil mixture over the vegetables.

oysters. chilli pepper and seasonings.6 Method 1. 1-Teat the vegetable oil in a saucepan and pour in the water. Cover pan and cook for 6 minutes till potatoes are cooked. 6. Simmer for 5 minute 5. 3. 3. Gradually add egg mixture to flour mixture over low heat while stirring. Add the leeks. potatoes and chili pepper. mushrooms. Chop the celery and slice the white part of leeks. Gradually and the rest of melted fat. Cook for 20 minutes. pepper and diced tomatoes. Add the mustard. Melt fat. Mix flour and melted margarine. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1. Add milk and bring to boil. crab). 2. . 3 Stir in beaten eggs. Simmer for 10 minutes and serve hot over boiled rice. Additional water can be added if needed. onion and stock. 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. 4. Add the puree tomato sauce and salt. Add the fish mixture. Mix flour and half of the fat in a saucepan. Add seasonings until smooth. yam or potatoes. dice onion. Remove from heat and cool. stirring constantly until smooth. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. white pepper and salt. 4. Stir well. 2. Stir in the vinegar and cook for about 2 minutes. Clean and cut fish into bit size. Serve on fried fish or roasted chicken. stirring constantly. clams. celery. add potatoes.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. 4. Serve over vegetable salads. 3. Add the cleaned shell fish (shrimps. cover again and cook for about 2 minutes. Place in a bowl and add onion. thyme and curry. Beat eggs and milk. 2. Clean vegetables. 2. 5.

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

6. Some of the soups and sauces are available in convenience forms. 5. 6. 3. The recipes presented are simple enough for anyone to prepare. 2. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. seasoning cube. Dissolve this mixture with a little liquid from meat stock and stir into the soup. 3. Cover and leaves to boil for 5 minutes. salt and potash. 7. Combine the remaining water. Add the beef stock.8 abundance of meats. Add pepper. Simmer for about 5 minutes. Continue to cook. They are available on supermarket shelves. Pound the thickener (cocoyam/yam) into 2 balls. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Now add the crayfish. 5. 4. palm oil and cooked beef. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . add to the boiling mixture and cover pot. Serve hot in soup bowls as appetizer. Note: Goat meat offals or cut-up hen can be used in place of beef offals. melon and apon soup preparations. washed and lemon grass leaves and lime leaf. Examples are ready to use pepper soup. 2. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. pepper and locust bean. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Wash and cut the meat into bit-sized chunks. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. 4. The soup becomes thicker. BITTER LEAF SOUP 450g lean beef. Grind melon seeds and spices to a smooth paste. 8. Place over heat and toast the melon seeds until they are lightly browned. Season with salt to taste. Mix well. Remove from heat and serve hot with pounded yam balls. Prepare stockfish and smoked fish and boil till tender. Stir well and allow the soup to simmer for about 10 minutes more. Lemon grass. Now place the melon seeds in a dry frying pan. fish and vegetables used. 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.

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

ground pepper and tomato mixture stirring well to prevent burning. . stirring once. MIXED VEGETABLE SOUP 200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1. 2. 3. Steam for about 5minutes. season with salt and cook in 200ml water until cooked. 3. Wash and chop the vegetables and onion set aside. Stir in the chopped vegetables and cook for about 2-3 minutes. Season with salt.Prepare the dry fish. washed prawns. shrimps or periwinkle (optional) Method 1. 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. dissolve the ground melon and pepper.Wash okro fruits thoroughly and grate coarsely. Add beef broth (100ml) and cover to simmer. grounded pepper and salt and stir briefly. Cut up older chicken into serving sizes.Stir in the grated okro and keep the soup boiling uncovered. Place palm oil in a sauce pot. Set aside. Blend the pepper and tomatoes.Add the palm oil and apply heat to cook for 5 minutes. 5.10 Note: To improve the drawing consistency. 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. 7. Method 1. Add the shrimps. heat slightly to almost smoking point. Add the cooked chicken. In another 200m1 of water in a separate pot. 3. eliminate the use of fresh tomato. Crush in the seasoning cube.Remove from heat and serve with hot Amala. Semovita. cleaned fish and fermented melon and the seasoning cube. 5. 6. without overcooking. Add the chicken broth and bring to full boiling. cleaned and boneless dry fish. 2. 4. 6. 4.Wash the leafy vegetables thoroughly and slice/chop finely . Serve hot with pounded Yam. wash place in a pot. 4. Fry the chopped onion. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 2. Fufu orAmala balls. periwinkles cooked beef. pounded yam or cassava meal.Add the seasoning cube. Remove from heat without over cooling vegetables. prawns and cooked beef and place in a sauce pot with the beef stock.

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

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

Hear the oil in a frying pan and combine all the ingredients in the oil. sprinkle some pepper on them. onion.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. 3. 3.13 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. 4. Remove. Sprinkle salt on the potato strips and fry in deep fat fryer.Peel and cut potatoes into 1. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. toss and mix completely. . STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 3. .Cut carrots into I-inch segments. Add the salt. Soak the potatoes in ice water for about 30 minutes or 1 hour. 6. 2. 4-6 GARDEN EGG SAUCE .Cut the beef into chunks of I-inch cubes. Parboil the green beans. Wash and slice cabbage. 2. dot with margarine and stir fry for about 3 minutes. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 3. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1. Method 1. Wash onions and cut each into 4 parts.Add the seasonings and toss very well. Deseed the green pepper and cut into 1-inchsquares. remove from oil and drain. 5.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Place in a fry pan. 2. dry thoroughly. Toss well while cooking over medium heat. Drain thoroughly. Wash and peel potatoes. Steam the shredded cabbage for 2 minutes. kitchen wonder can be used to cut potatoes. 4. Serve as appetizer or snack.Place in a grilling dish and cook over medium heat for about 30 minutes. Place beside the meat dish.inch cubes and place in ice water to prevent disco10uration. noodles etc) with grilled or fried chicken/beef. Cut them into medium size strips or slices. 4. Wash in salted water and leave to drain. When slightly brown. 5. 2. carrots and peas. Stir. Serve as side dish with rice or potatoes. Alternate chunks of meat and vegetable on skewers. if desired and top with ketch-up. (If fresh) and set aside. Alternatively.

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

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

Cook for about 5-6 minutes and drain off the water. Set aside to drain. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Melt the margarine in the small frying pan and add the onion. Wash and slice cabbage and lettuce thinly. Wash again with vinegar and salt solution. 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. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Remove the large outer green leaves. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 2. Drain off the water and cool. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. sliced 4 tbsp margarine 2 carrots. peas and baked beans. Arrange the prepared vegetables around the bowl. 2. The mi serves as a dip for the vegetable. 3. Peel and dice carrot and cook in boiled water for 5minutes. leaving the pale green leaves. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. 6. arrange the vegetables on a flat dish in diagonal or circular arrangement. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Alternatively. Makes 8 servings. 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 . vegetables wash in salted water or vinegar solution. 2. Stir-fry for3 minutes and serve hot. Chill well in the refrigerator and serve with salad cream. 3. Wash cauliflowers well and place in salt water. Drain the green peas and baked beans and 5. Season with salt if necessary.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. 4. Trim off the hard stem and cut cauliflower well small chunks. Peel and slice cucumber thinly. 7. pepper and cooked cauliflower. 3. 4. chopped Salt to taste Method 1. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Prepare the vegetables (the first five ingredients). with lettuce leaves as under liners. Garnish the top with egg slices. Stir in the carrot slices.

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

Add the salt and mayonnaise or cream. In a large. 3. 1. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 5. Garnish with few shredded carrots or sweet red pepper. 4. Toss them lightly together and season with salt and white pepper.18 Method 1. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Refrigerate before serving into cocktail glasses. Cook the sugar in the pineapple juice or water until it dissolves. 5. 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. Serves a starter on appetizer or a snack with crackers/toasted bread. Cut across the pineapple to the leafy end smaller than the other part. Allow syrup to cool. chopped celery. 3. 4. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. Combine all the fruits in a bowl and set aside. 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. Line a flat dish with the lettuce leaves. green pepper and white pepper in bowl. combine all ingredients. The leafy end serves as cover for the larger part of the pineapple. Prepare the other fruits by slicing bananas and chopping others. 3. making sure that the eggs dc not scatter much. 5. celery and sweet corn. Add the cream or mayonnaise and toss lightly. 6. 4. 3. green pepper. 6. . Add the syrup to fruits and mix up gently. 2. Serve chilled. 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. 2. 2. excepts salad cream. Prepare the other vegetables and combine the diced eggs shrimps. Gently toss the ingredients together. Chop the shrimps and dice only 2 cooked eggs. Now fry the onion in small fat or oil until golden brown and add to the salad.

Season with salt. all spice and nutmeg over the fruit mixture and toss well.19 7. Place water and sugar in a sauce pot and heat till sugar is dissolved. coconut. drain the cabbage and other vegetables thoroughly. pile high the shell. Sprinkle vanilla. Wash and cut the green pepper to remove core and seeds. currants. Also’ clean the carrots and onion. Using the kitchen wonder. Add orange juice and honey. 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. Toss them well in a salad bowl. Mix up thoroughly. Now shred the green pepper. cover bowl and chill in the refrigerator. Wash cabbage very well. 2. cover with the leafy end and chill. Combine oranges. 4. Makes 8-10 servings. Decorate with lime slices. Boil for another 5 minutes till syrup thickens. . After 301 minutes. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. 2. 8. Reserve mayonnaise to time of serving. Serves 8-10. 3. watermelon and pineapple in a mixing bowl. 5. 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. Combine all the ingredients. 2. 3. Add the mayonnaise and serve. 6. Filltl4e pineapple shell with the mixed fruits. using the fruits that have been washed. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. sugar and pepper. 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. peeled and chopped. Leave it to cool and pour over a bowl of fruit salad. lemon Juice. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e.

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

Now dip each slice into the beans paste mixture and coat the Potato slice generously. 300ml warm water.Blend in the crayfish and salt. cream or beat the beam paste vigorously enough to incorporate air into it. 5. Heat the oil for frying.21 BEAN BALLS (AKARA OR FRIED BEAN CAKE) 2 cups of white beans salt to taste 1 large onion 100ml warm water 1 tsp ground dry pepper vegetable oil for deep frying 2 chopped fresh pepper Method 1. Makes 5-6 servings. Fry in the hot oil until golden brown on both sides. Serve hot as snacks. Test oil for moderate frying temperature using drop of water. adding the oil gradually. Use medium dessert spoon to drop the mixture in balls into the oil. 4. each of half inch thickness. Makes 15-20 small balls. Add the pepper. peel and cut potatoes into about 8 slice. 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. 3. 2. 2. Taste for salt and season . 1. Put in a bowl of cool water. grind into a very smooth thick paste and put in a clean bowl. 3. 4. Sort and dehaul the beans. Adding the water gradually. Add little water. Oil for deep frying 4 fresh pepper 2 table sp. salt and chopped onion. Drain the sweet potato slices thoroughly. Stir in the warm water gradually and the flaked fish. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Wash. Continue the beating of paste to retain air till all the frying is completed. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Prepare the bean paste as for Akara balls. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour.Sort and dehaul beans and grind together with fresh peppers and onion.Put in a bowl and beat or stir vigorously. oil for deep frying 1 ½ tomato tin water salt to taste. Stir well with the wooden spoon and heat the oil in a deep frying pan. 2. 6. 6. Fry until golden brown on all sides turning frequently. Method 1. 5. Method 1. Serve hot with pap as breakfast dish. Beat till mixture is light and fluffy. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. pepper and salt to bean paste and beat well.

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

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

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

Wash well and season with curry and salt. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. sausage or ground beef and margarine in a saucepan. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Combine onions. Bake or grill toothpicks into meat balls. green pepper.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps. Devin (remove the vein that contain sand) and wash well. Place them in greased roasting or grilling pan. 6. Makes 8-10 serving. Shape into balls that look like the size of large walnuts. pepper and chopped garlic and cook for another 2 minutes longer. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Remove shell from shrimps. removing the shells but leaving the details in place. grill over medium flame for 45minutes it can also be fried in deep fat. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Cook for 5-6 minutes. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . 3. When cooked brush with curry sauce and serve hot as appetizer or finger foods. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. leaving the tail in place. and devein. 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. Brush oil on kebab. 2. 4. Combine the shrimps and all other ingredients in a large bowl. Add salt. 2. Serve as appetizer or snacks for cock tail party. Serve 8. onions and tomatoes on short skewers. 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. Toss gently and alternatively arrange shrimp. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 5.

Now dip each prepared shrimp into the batter and coat the shrimp generously. Combine all ingredients except egg. Beat the egg and gradually mix up with flour. Serve hot with ketchup or yellow sauce. 2. Makes 20 balls. Fry until golden brown. Drop spoonfuls into baking dish or fry in hot fat until crisp. Serve with sauce as an appetizer. Flake the cooked fish very well. Beat egg whites until foamy and stiff and fold in the fish mixtures. remove shell and devein. Mix flour and seasonings in a large plastic bag. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. except the tail. Put immediately into hot fat. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. 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. 3. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . 6. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying.. 3. 2. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Split shrimps down the back to about /2 inch to the tail. well beaten Method 1. Clean shrimps. Insert toothpicks into balls and serve as cocktail dish. Dip each shrimp into the pre-heated oil and cook until golden brown. corm starch. Flatten to give the butterfly shape. add the flour coated pieces of fish and fry until dry. Toss onions. ½ tsp baking powder 1-2 tbsp water 1 egg. puffed and lightly browned. Beat the eggs ma large bowl and add the fish one at a time turning well. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. beaten egg yolk and flaked fish.26 Method 1. add the remaining water. Separate the egg whites and yolks. Drain the fried fish and serve garnished with celery leaves or parsley leaves. 4. 2. Make a batter with the flour. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. 5. removing all bones. 5. 3. Add the seasonings and flour and beat well until mixture is creamy 4.

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

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

4. 5. Secure the cavity with toothpick. chopped 1 stalk celery. ketchup and mixed vegetable side dish. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. 2. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. 2.29 1 egg. curry thyme. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Fill the cavity of the fish with stuffing. Remove from heat when brown. Baste the fish with melted margarine and seasonings. Serve with rice pilaf. 3. white pepper. Grill over medium direct heat in oven for 1 ½ hours. Combine the seasoned flour and fish seasoning. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. 3. Cut slits on the sides of the fish. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Slice fish open and wash fish thoroughly and dry. seasoning cube. 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 . 1 onion. mixing well. Coat the egg-washed fillets into the seasoned flour again. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Garnish with tomato wedges and serve with potatoes chips. Dredge the fillet lightly with the seasoned flour. Baste fish frequently and turn over to prevent sticking. Cook for about 3minutes on each side and drain before serving. mix up thoroughly and shape into balls looking like large walnuts. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. 2. 4. Combine all the ingredients in a bowl. chopped Method 1. Remove any small bones from the fillet.

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

Serve over the fish fingers or balls as appetizer. Transfer these into another stock pot and add the remaining ingredients. and salt. wash well and cook in the margarine in heavy sauce pot till brown.Heat the margarine in another pan and fry grated onion and green pepper lightly. Add blended fish mixture. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. the fish stock and pepper. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. 4. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 3. Turn frequently to prevent bursting or burning. sliced. Simmer for 2-3 minutes. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. spaghetti). parsley. When cooked. mixing well. . Set aside. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Set aside. Dot with Ketchup if desired. 3. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. cut each sausages into four or five rounds each. Add the onions and garlic and brown them lightly. flour. 2. Add tomato puree. 5. Cut beef into 1 inch cubes. 4. grated ginger. Bring to boil. Serve as hors d’oeuvres. Heat. 2. Serves 10-15. 4. 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. Remove the bay leaf and serve over noodles (indomie. 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. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers.tender. Insert tooth picks in each round and arrange them attractively in a patter. pealed and diced 1 small onion.End flaked end rice combined the egg chopped onion.

Push to one side of the pan. thinly sliced 5 tbsp margarine 1 fresh scent pepper. 3. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. coat the cooled chicken pieces lightly. in a bowl. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. salt. Add the seasonings. Using the seasoned flour. Add the beef stock. Garnish with onion rings and tomato wedges. diced . Sprinkle on the flour and cook till the margarine and onion are golden brown.5kg broiler chicken 4 tomatoes. chopped 1 small onion. Remove from heat and leave to cool. Cut chicken into serving sizes and place in a sauce pan. Set a side. seeded and diced 200g flour for dredging 1 green pepper.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. cook until thick. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Set aside. 4. Top each with ketchup as sauce. Add salt and steam for 10 minutes.32 2. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. salt and oil. Combine all the ingredients.Mix flour with salt and pepper. 5.Prepare the onions. 4. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Stir in l tsp ketchup and mix well.Heat the oil in a large frying pan and when hot add the margarine.Add the garlic. Grill each side till golden brown. Now add the fried beef. Melt the margarine in a medium saucepan and add the onion and carrots. 2. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. tomatoes. Method 1. Set aside. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Cook slowly to soften. 6. wash and drain. TOMATO AND PEPPER FRIED CHICKEN 1. Chop the shrimps into cubes. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. 2. 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. Add the chicken pieces and fry over moderate heat till brown. cooked peas and beans and cook the sauce for 2 minutes. stirring constantly to prevent burning. 5. Serve over plain boiled rice or noodles. 3. Coo k until tomatoes are softened. Flake excess flour off. curry pepper and I seasoning cube. 3. Garnish with chopped parsley. peppers and curry leaf. except the lettuce leaves. 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. onion tomatoes and the other ingredients. basting frequently.

scrambled. using a wooden spoon. Method 1. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. 4. Stirring in beef stock/water and vinegar and add bay leaf. Heat the margarine and pour into mixture. wash and leave to drain. Serve with cucumber salad in addition. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 5. Remove and place a plate.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. Serve as the protein dish with buttered bread. 2.Cut pork into cubes. 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. 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.Combine the onion cucumber. They are served in a variety of dishes that may be used for lunch. . covered. curry tomatoes and paste. 3. Gently beat eggs.Remove from heat and serve with plain boiled rice and sweet corn. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Cook for 1 minute longer.Cover each sandwich and toast in the oven or a sandwich bread toaster. prepared as omelettes and mainly served as breakfast and snack dishes. Serve as a breakfast dish.Bring the mixture to boil and add fried port. Remove to a plate. 4. 3. Chopped onion and green pepper can be added. Melt margarine in a small frying pan.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear.Add more oil if necessary and onion. Cook slowly for about 20-30 minutes. chopped shrimps/scrambled egg and mayonnaise in a bowled. milk. 3. Season to taste. Heat the oil in a frying pan and brown and pork in two batches. Garnish with avocado dices tossed over the stew. 2. pepper and salt together. poached. EGGS Eggs are used. Mix well. 2. remove the bay leaf and add green pepper. supper and deserts.When meat is completely cooked. diced.

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.

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

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

4. leeks. Cover the pan and cook gently for about 25 minutes without stirring. 5.39 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. Stir in the rice. margarine and seasonings (ginger. 6. nutmeg etc). add the water. soy sauce and salt to taste. 5. celery and cook covered for 5 minutes. until the rice is getting tender. 2. When the rice is light brown. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 3. 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. Stir in the rice and heat to boiling. Stirring gently. 7. 2. cover and cook in the oven. Wash rice in cook water and leave to drain. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. curry leaf. Add finely chopped herbs (parsley onion. 5. Remove from heat and set aside. Heat the foil in saucepan and add the margarine. curry. . Now add the water. 6. Cook and stir the beef in the vegetable oil until golden brown. Place vegetable oil in a saucepan and fry the onion. 4. chicken cube. 2. salt. 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. green spring onion. Serve garnished with green and sweet red pepper. and green chili pepper. Pour into a baking dish. margarine and onion into the remaining oil over medium heat until rice is lightly brown. then reduce heat and simmer for 20 minutes. till rice is getting tender. Stir in water. Heat to boiling. Wash rice and set aside. add the washed rice over medium heat. 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. 3. seasoning cube. 3. When melted. fried beef carrots. Stir in the green and red pepper. salt and pinch white pepper. Stir in the tomato paste and cook for 5 minutes stirring frequently. chicken stock. bay leaf. stirring constantly. 4.

Season with salt and seasoning cube. broth of the shrimps and arrange the shrimps over the thick top of the rice. Put oil in a pot and place the corn in the pot 2. salt and water in a boil. green pepper and celery. Put into a pot and heat to boiling. 2. stirring until the corn starts cracking and bring about the white fluffy part. 5. 6. . 2.40 6. Roil the shrimps in a little bit of water. sprinkle immediately with sugar or salt and leave to cool. Stir in the peas. 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. sugar. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Heat the milk and bring to boil. Heat oil. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. 3. Remove from oil. Cook the palm fruits until they are soft. Fry until slightly brown. Wash and grate coconut into fine flakes. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. 2. Blend in the palm oil. Place corn pepper. Cover pot and cook for about 45 minutes or until rice is soft and moist. 4. Serves 10. Pound in a mortar and use the water to get juice from the fruits. Remove from heat and serve hot. Using a fine sieve. Put in a bowl and add all the water. Meanwhile. Wash rice in hot water to remove some starch. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Serve hot on a flat dish. 3. chop the fresh pepper and onion and clean the shrimps. 4. Continue stirring for the corn to he properly popped and cooked. Remove from heat. drain and serve with coconut as snack. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Ground corn into fine crumbs. Add rice to the boiling liquid. Simmer for 10 minutes and serve hot. Stir uniformly into the rice. mold mixture into small balls and drop into hot oil. filter and squeeze out all the liquid from the grated coconut mixture. 3. Method 1. Makes 10 Servings. Cook over a medium heat. 4. Wash rice and add to the boiling milk. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. seasoning cube and Onion. 3. wash the rice. Discard the chaff and pour the coconut milk into a pot. 5. 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. 7. Blend well for mixture to mix well. Stir in the chopped fresh pepper. 4.

Note: Prepare corn foo-foo. Heat vegetable oil to faint smoking point. added salt and sprinkle the clean rice in the boiling water. 7. 2. Heat the water to boiling in a pot. seasonings and chopped vegetables. DOUGHNUT AND SANDWICHES . Noted: 1 tablespoon sugar may be added to sweeten the fritters. margarine and chopped parsley. 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. leeks and green pepper 5. Remove rice from heat if tender but not soft. Serve hot with spicy fried chicken and cucumber salad as a main dish. 5. Shell the corn and wash well. Stir in the cooked sweet corn. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Cook and leave to cool. clop onions. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Stir very well to avoid lumping in the foo-foo. Serve warm with ewedu. 4. add the grated liver. 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. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. fluffing up to loosen the rice grains. Stir very well all over and turn into a dish. Cook over medium heat for 5minutcs. 2. Meanwhile. 5. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Stir in the cooked rice. 3. 4. Chapter Five BREAD. Keep stirring for 2 minutes. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 3. agbono or mixed vegetable soup. 2. 4. Heat the oil in a large frying pan. Chop the peppers and onion and set aside. melon-vegetable. Season to taste of necessary and heat through for about 3 minutes. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 3. 6. stirring gently. rice and yam flour foo-foo as in plantain.41 2. Cover pot and boil until cooked hut grain are separate. Cook rice with stock and salt to taste. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Drain and serve with coconut as snacks. 4. Wash and clean liver. celery. 6. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 3. Boil the 6 cups of water. Remove any fat from liver and chop or grate into small bits.

Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. the yeast will be destroyed. When dissolving yeast ensure that lukewarm water is used. 5. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. After 1 hour shape into a round loaf and place in well greased pans. 4. fat and dissolved yeast. Fat is used to soften and lubricate the dough. Allow to m for 10 minutes. salt. 6. part of the flour. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. A variety of fillings can be used. The dough can be baked or fried. Let rise till dough is well risen above the pan edges (double or three time size). Cover and put in a warm place for hour. 2. 2. Sugar is used to sweeten bread and to aid the process of fermentation. Gradually add the flour to make a stiff dough. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Makes 4 loaves. sugar and fat are mixed and allowed to ferment. 3. Knead again on floured board until smooth and elastic. Weigh and measure all the ingredients set aside. Cover with a slightly wet towel in a warm place. Knead lightly and keep covered for 10-15 minutes. yeast. sugar and fat. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. while low temperature retards the fermentation process. sugar and salt in warm water. Nutmeg and other flavoring can be added to bread to improve flavor. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. With the sponge method. 7. 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. moist and tender in texture. fat. Combine margarine. When baked. They are made from flour. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. 5. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . Stir or knead every fifteen minutes. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. aid fermentation and contribute to the colour.42 Bread are loaves made of soft doughy that are leavened with yeast. milk and flour in a bowl. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Add dissolved yeast to flour and mix the mixture to a soft dough. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. blend remaining sugar. roast bread should be soft. 4. eggs and milk than the plain bread. 3. remove from pan unto wire racks to cool. If the temperature of the water is too high. Dissolve yeast. Yeast is the raising agent and it grows best in lukewarm water. In a large bowl. More yeast is often used but they require the same fermentation or proofing process. Reserve 2 tbsp flour for kneading. If liquid milk is to be used. Knead the dough. Yeast bread may be mixed in one of the basic ways: The straight dough method entails all the ingredients are mixed at one time and the sponge method consists of two mixing and two fermentation processes. water or other moisture. Bake until golden brown. Method 1. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Shape into loaves and place in well greased pans. Dry milk is more often used. Soften the yeast in lukewarm water. Milk is used in some bread mixture in lace of water to increase the nutritive value. Proof for another 15 minutes. Bake in pre-heated oven for 40 minutes. yeast.

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

Roll doughnuts in a tray containing sugar. cover and allow to prove until double in size. 7. Add the melted margarine. salt and nutmeg. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 2. 3. 8. Ad vanilla and mix well. Knead lightly. Turn dough into a flavored board and knead briefly. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 ½ tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water ½ tsp salt 50g sifted flour (for rolling) 1 ½ tbsp powdered milk Method 1. 2. . 9. add sugar and mix thoroughly. Take the basic doughnut recipe. Press a floured thumb into each doughnut and add a little jam. salt and nutmeg into a bowl and rub in the margarine.. . Place them on a greased tray and cover with thin polythene. 5. 3. 3. 4. Sieve the flour. 1 . Tack each firmly with lightly wet fingers. Place them on a well-floured tray. Serve as snack or tea dainty. Using a round cutter. Drain off an roll them in sugar if desired. 2. Sift the &y ingredients together and add to egg mixture. 4. In a bowl mix margarine and the remaining warm water. (See pp). roll ot dough to Y2 inch thickness and cut out round shapes. Slightly beat eggs in mixing bowl. 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. Combine milk and flour. 6. Dissolve the yeast in half of the 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. Add beaten eggs. 4. Roll the cooked doughnut on granulated or icing sugar. 3. 4. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 2. Ferment yeast in half of the warm water. Add milk and mux. Let dough rise for another 40 minutes or till double in size. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. prepare the dough according to the instructions for preparation. sugar. Roll out to floured board 1 or inch thickness. Add the dissolved yeast and gradually mix in flour into a smooth dough.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. Deep fry the doughnuts till golden brown and drain off fat. Leave in a warm place to prove until they are well risen (double in size) 6. about 1 tsp in each hole. strawberry etc) vegetable oil for deep frying Method 1. Then place dough in heated deep oil and fry until golden brown. to the mixture add to mixture. 5. Gather mixture lightly and set aside for 1 0 minutes. ensuring that the heat is not too high or too low. Mold back each carefully to seal the hole. Heat the vegetable oil in a deep frying pot to a moderate temperature. Add one tbsp sugar to facilitate fermentation of the yeast. 5. Place in a warm place to rise till double in size. Divide the dough into round doughnut shapes without hole al the centre.

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

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

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

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

place margarine. Sift together the flour. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. 4. lemon rinds and remaining brandy. Preheat the oven 4. Sieve out fruits and toss in little flour. 4. 2. 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. nutmeg. Sift together the flour.) 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. 3. Fold in the flour mixture into the margarine-sugar mixture. baking powder and soda. sugar and vanilla until light and fluffy. Pour into a greased brunet pan or hollow pan. 2. Note: Caramels. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Method 1. Melt the margarine and ensure that all the ingredients are held at room temperature. Bake at medium heat until cake is cooked (45-50minutes). 6. 7. then stir in the toasted coconut. Beat eggs and add to margarine and sugar mixture. using half of the milk.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 3. and leave to cool slightly. 2. Pour batter into well greased and floured pan. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. Cream margarine. Mix thoroughly until foamy. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Spoon topping over the whole top of the cake. To make the topping. This can be used in place of browning. Gradually fold in the flour mixture and floured mixed fruits. Add caramel or browning to sugar mixture. allspice and baking powder. Beak in the eggs one at a time. 3. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. 5. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. honey and grated coconut in a sauce pan and cook for about 5 minutes. Remove from heat. 5. Soak fruits in brandy. Add the flavorings. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Place on a wire rack to cool completely when fully baked.

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

Beat egg white again. beating very well. 3. Fold in the flour ingredients. pour the boiling water over the oatmeal and mix thoroughly. Mix together and add the currants to mixed fruits. 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. Cream margarine and sugar till light and fluffy. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Decorate for anniversary ceremony when cool. 2. Cover and set aside for 20 minutes. Mix the orange juice with the rum together 4. 4. Store in air tight containers for later use when cold. Add the egg yolks one at a time. 3. 2. 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. Bake in a pre-heated oven at 350° for about 45 minutes. . beating well. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Prepare caramel and set aside to cool. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. 3. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Gradually blend in the softened oatmeal. Gradually beat in tile beaten eggs. stir to prevent burning or uneven browning. Beat eggs till thick and mix in to the sugar and fat mixture. 6. .51 DESICCATED COCONUT 1 coconut Method 1. Cream margarine and sugar until light and fluffy. Stir in the orange rind. Break and grate off or scrape away the brown surface of the coconut flesh. Toss together and set aside. Bake till dry but not coloured. 2. 4. Occasionally.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Sift together the first 5 ingredients twice 2. vanilla and almond extract. Grate the coconut and spread out on a baking tray and put in a preheated oven. Add the caramel. Grease a medium. Now sift the baking soda. 5. Mix the brown sugar and margarine till soft.

test for doneness and remove from heat. Lightly grease medium-sized baking pan and pour the batter into the pan. 4. Mix the flour. 2. sugar. beat the mixture lightly for about 3 minutes. 7. Bake in the pre-heated oven for about 45 minutes. PLAIN BREAKFAST PANCAKES 10 tbspflour ¼ egg 2 tsp sugar 125ml milk ¼ tsp salt 1 tbsp vegetable 1 ½ tsp baking powder Method 1. 3. Stir in the milk and mix thorough. At this time the underside of the pancake is golden brown. remaining sugar and salt in a bowl. 3. When brown. Pre-heat the oven. 5. Heat vegetable oil. salt and baking powder. Serve as a snacks. Cover and set aside for about 10 minutes. Add scrambled eggs or sausage as breakfast dish. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Dissolve half of the sugar in the yeast. 6. Cover and allow to ferment till it bubbles (1 5 minutes). 2. 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. rise to the top and become popped. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Alternately mold batter in balls and drop in the heated oil. Serve with honey or pancake syrup. Sift sugar. . Drain out oil and serve as snack. 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. 5. Using a wooden spoon. Flip the pancake cover to brown the other side. Yields 1 serving of4 pancakes. Fry until the mixture is light brown and remove with a straining spoon. Fry until golden brown on all sides. Stir in the dry ingredients into the milk egg-mixture. milk and vegetable oil.52 5. 7. In a separate bowl beat the egg. Stir in the nuts and mixed fruits. 3. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. fat. flour. Beat and drop the batter in balls from oiled Spoon into the hot oil. 5. 6. Sift the flour. Allow to cool and cut into squares to serve as finger food. margarine. Make a well at the centre of the flour mixture and add one beaten egg at a time. Mix the sifted flour. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 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. salt and baking powder till the mixture becomes crumbs. 8. 4. Beat the batter until it is smooth. Heat the oil for frying and use oiled spooned to scoop the mixture. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 9. 2. 4.

8. 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. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. 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 1.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. eggs and milk. Before mixing the ingredient for pastry. Cut the top with a fork and the beaten egg. always set aside some flour that will be needed to sprinkle on. fat. The pies are arranged in well greased baking trays and placed in pre-heated ovens. When baked. nor too soft or crumbly. pastries should be flaky. Toss flour and salt together. Over mixing will result in toughness of cookies. Plain pastry may be classified according to the ratio of fat to flour. pies may also be fried in deep fat. fish or sausage fillings. Prepare the filling and set aside to cool. Fill with meat. the dough is lolled. The softer doughs may be dropped on baking trays for baking. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. Cookies is another favorite snack made from soft dough. Cookies should neither be too hard. . It is made with flour. Cold water is added gradually to the mixture and it is combined together. Add the fat and mix until mixture looks like fine bread crumbs. 3. Alternatively. They should be removed from the trays immediately they are baked. Gather into a ball and set aside for 15-30 minutes. The pies must be sufficiently filled. The flour must be of good quality in order to produce firm products. salt and water. Machine is also used for mixing of pastry in order to have cumulated quantity of fats well distributed in the flour and incorporate sufficient air into the dough and improve tenderness. The water is used to bind the ingredients. board and dough when rolling. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. 2. BASIC PASTRY (FOR MEAT. After mixing. (2) Flaky pastry has ratio of two-thirds fat to the flour. fat. and cold water is desirable. Cookies can be mixed by creaming method or pastry method. The tops at the top of each pie with fork or knife to permit steam to escape during baking. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. rising agents and flavorings. 4. Pie filling must be made earlier and cooled before filling the pie shells. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. The salt contributes to flavor and the fat gives tenderness. For best result. The dough is gathered to form a ball and rolled on a flat surface. chilled and cut into desired shapes with biscuit cutter. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. When mixing and rolling. sugar. 6. Sprinkle with enough cold water to moisten. It produces very tender and flaky crusts. Bake in pre-heated oven for 30-40 minutes. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. Cover the pie shells and seal properly. Roll out to ¼ inch thickness on floured board and cut into shapes. The surfaces may be smooth or rough. It produced less flaky and tender crusts and it is often used for commercial productions. 7. tender and golden brown in colour. the pastry dough should not be over stretched when rolling and cutting. well folded and sealed together to prevent leakages. Makes 8 pies. After mixing. 5.

Add the beef broth. nutmeg and sa1t Toss together until mixture forms crumbs. 3. Sift flour and salt 2. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg ½ tsp salt Vegetable oil for frying 45g (4 tbsp) sugar ½ tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 ½ tbsp powdered milk Method 1. 3. In a saucepan. 3. 9. 4. Sprinkle flour into the mixture. Using the rolling pin. . 5. Prepare the margarine or oil pastry. 6. folding in and stirring well un flour is well absorbed. Stir-fry for 2 minutes and remove from heat. water and the seasonings stir well to mix up ingredients. Add carrots. Rub in the fat into the flour. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. 5.54 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. chopped and boil 2 ½ margarine or vegetable oil Method 1. 7. Use fork to cut the top of the rolls and place in greased pan. Using a spoon. melt margarine or heat oil and add onion. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. 4. 2. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 2. Roll over in two or three folding. Remove 2-3 tbsp of flour mixture for rolling out. Add baking powder. Make a well in the centre of the mixture and add water gradually to form a past. See diagram for rolling out cutting guidelines. Mix the sausage and curry or nutmeg. Fry for 2 seconds and then add minced beef or fish flakes. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. In a bowl cut in the margarine and rub in to have flour crumbs. 6. Cook for 8 minutes until beef is cooked. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Rub the sausage generously along the centre of pastry. Gather the mixture in small balls without kneading. Handle dough as little as possible and place balts on a floured board. spread the mixed sausage on the surface of the rectangle. roll out the dough into Y2 inch thickness in rectangular shape. peas. Bake in preheated oven for about 40 minutes or till light brown. Roll up the remaining pastry. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. which now gives 4 sausage rolls. 8. 5. 4.

5. curry. Cover each half. Sieve the baking powder. Heat oil in deep fryer and fry the rolled up egg till golden brown. 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. Heat the vegetable oil and onion in a frying pan for 2seconds. Stir well and sprinkle in the flour to bind the ingredients. 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 . salt ingredients thoroughly. 2. flour board with reserved mixture. Peel the boiled eggs. 4. 3. pressing together to form a whole egg again. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. 4. 2. the chin-chin will soak the oil and will no be crisp. 7. Gather the mixture into a ball and roll into ½ inch thickness on a board. 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. Add cold water and bind together. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Note: Corned beef or sardines can be used as alternatives. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Place the yolk in a bowl with the minced fish. 6. Cut into 3 inch long rolls and place in a greased baking tray Glaze the top with beaten egg and put in the oven to bake for about 40 minutes. cut length wise through the middle and scoop out the yolks. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish ½ tsp curry 3 tbsp milk 6 tbsp margarine (90g) ½ tsp ground pepper 200g plain sifted flour ½ tsp soy or maggi sauce pinch salt and pepper ½ tsp baking powder Method 1. 6.55 2. 4. Do no knead pastry. If heat is too low or much quantity is fried at time. Make a thick paste with flour remaining margarine. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. seasoning and water. Pre-heat oil and fry until light brown. pepper. 2. Drain and serve hot. pepper. 6. 3. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 5. 3. Serve wit groundnuts as snack. 3. milk. Seal the edge of the last fold with little water. Split into 2 sections again and garnish with cucumber slice to serve. Allow chin-chin pieces to drain off oil after frying. flour and salt into a bowl. Add the flaked fish. Cut into rectangular shapes and fill them with the cooked fish filling. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 5. salt.

Peel hard-boiled eggs and set aside. Use a pastry cutter to cut pie shapes. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 6. Fry pies in heated vegetable oil till golden brown. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 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. salt and baking powder into a bowl 2. Grease a swiss cake pan and line with a greased paper. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 6. Fill each pie shell with the prepared filling. sugar. Coat the remaining eggs. 2. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Now spread the warm jam all over the surface of the rectangular-shaped cake. When baked. Gradually fold in the vanilla and warm water. 9. turn out the cake on a sugared paper and remove the baking paper carefully. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Now roll up quite firmly and leave the roll wrapped up in the sugared paper for about 10 minutes to keep the roll in food shape. 4. Add cold water to make the dough. mix flour. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Sieve baking powder into the sieved flour and sieve the sugar separately. Put the mixture in to the greased pan over the paper and spread evenly. Now whisk. Gather the soft dough in a ball. Reserving one table spoon of flour. 3. 5. Heat oil for deep frying and cook the eggs under moderate. Fold in lightly with a metal spoon. 8. 7. Make a well in the centre. Remove sugared paper and cool the roll on a cake rack. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. without stretching. 2. Now coat the shelled egg with remaining flour and wrap each egg. 4. 5. 4. Rub in the margarine for the flour mixture to form crumbs. Cut the margarine into the flour ingredients. sugar and salt together 3. 7. After 5 minutes of whisking. Bake in a pre-heated oven until golden brown and firm. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Sieve flour.80m1 water ½ tsp baking powder Beans. drain serve as snack or cocktail. with a portion of dough. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . heat until the coating is golden brown on all sides. Taking one at a time. 3. 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. 5. vegetable oil for frying . Cut into smaller rolls. Serve as snacks.56 Method 1. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Roll out pastry about ¼ inch (1/2 cm) thick. 8.

4. Sifted dry ingredients and cut in the margarine into flour and spices. cover the eggs generously with the sausage. 8. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. 2. lemon and coconut chill dough in cellophane for 30 minutes. Place in greased baking trays and bake for 10-15 minutes. Using both hands. sugar. 7. 3. Peel the boiled eggs and lightly four them gently. Blend in vanilla. 2. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . Cut into shapes with biscuit cutter. Mix sausage with curry. Mold the eggs properly to maintain egg shape. Stir in beaten egg and water/milk. 5. 7. drain and when cool. 6. Roll into inch thickness on lightly floured boards. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. Remove. 2. 3. Cool and decorate with coloured icing sugar pipings. mixing thorough. Stir in sifted flour.57 Beaten egg Method 1. Mix properly and chill1 hour. SPICED COOKIES 350g sifted flour ½ tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine ½ tsp dry ginger Method 1. SUGAR COOKIES 350gsifted flour ½ tsp nutmeg 1 egg lightly beaten ¼ tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder Method 1. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. 3. a small at a time. 3. 4. Roll the coated eggs first in flour and dip into the egg wash. Cover with bread crumbs and coat them lightly. 5. 4. Shape with assorted biscuit cutters. eggs and flavourings. Serve as cocktail tea items. Chill until dough is easy to handle (about 30 minutes) 4. Add flour. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. mixing well. Makes cookies. Cream butter and sugar until fluffy And egg and beat well 2. baking powder and salt. RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar ½ tsp lemon juice ½ tsp vanilla 100g flaked coconut 1 tsp baking powder Method 1. Make 20. Mix together margarine. Roll dough into V2 inch thickness. 6. Makes 24. cut in longitudinal sizes.

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

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

Add previously boiled water to mashed pawpaw and strain into a glass jug. 4. Mix well and pour in to cocktail glasses. Add ice blocks to serve immediately. 2. Cut beetroot in to small pieces as well as the apple.60 2. Wash them in clean water. Garnish side of glass with cucumber/lemon slices. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 5. Boil the 3 litres of water and pour over the washed zobo. Wash lemon(s) and squeeze out the juice. but do not peel beet root. Stir in the pineapple juice and sugar to taste. 2. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves Method 1. 2. Add the pure water to filter and obtain the juice. 3. 7. remove immediately from the water and place them in a sauce pot. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Remove from heat. Stir in ginger. 6. Pour into jugs and chill before serving. Wash. Wash. Sweeten with syrup or honey if desired. Use a blender or juicing machine to blend the fruits. 2. Add the bitter lemon last. Cover and keep drink until cold. Alternatively. Scrub pineapple. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Mash the pawpaw or pulp in a blender. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Serve chilled in glasses and garnish with lemon/lime slices. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. 3. Serve chilled. 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. Method 1. Add the pure water and strain into a glass jug. 4. stir in the ginger or cloves and set aside for few minutes. 3. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Filter very well and discard the chaff. Cut into small chunks and put in a bowl. 5. The fleshy part of pineapple is cut and served as a dessert or refreshments. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Leave to cool completely. Sweeten with syrup and add the lemon juice. peel and remove the hard core at the middle. scrape and grate carrots. Sort the dried zobo flower to remove all dirt in it. 4. Add lime and syrup.

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

CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Push the lemon pieces and apple sections through a juice extractor/blender. Mix well after each addition. 2. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. 3. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Blend half of the orange juice and milk in a blender until smooth. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Add eggs to mixture. Peel the lemon and out the pit including the seeds. Serve into four glasses and add ice cubes. Wash and break eggs into saucer. Combine the juice in a bowl. Pour into glasses. strained juice and sugar syrup. Stir in the remaining orange juice. Add the lemon rind pour the water into the jar. Serve chilled with lemon slice topping as garnishing.62 Method 1. Serve chilled. Dissolved sugar in water. Mix all ingredients either by whisking or mixing in a blender. 3. 3. 3. Stir well and add the wine or ginger ale. Stir in the brandy. 2. 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. Squeeze the juices from the lemons into a jug. 4. Stir in the syrup and strain. Strain the juice into a jug. one at a time. tangerines. Wash and cut apples into sections. Wash lemons. Add the syrup to the juices 4. Half a teaspoon of brandy flavor can be used in place of pure brandy. Add sugar if desired. Add ice cubes and lime/lemon slices and serve chilled. Note: Oranges. Chill the brandy. Cut into pieces. 2. lime or grapefruit can be used in place of lemon or in addition to lemon. 2. 2. Dust with nutmeg as garnishing. Cover the jug and allow the lemonade to cool. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon.

Most light desserts are usually served chilled. 5. stirring well till dissolved 2. Therefore. peel and chop mango flesh. 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. Add three quarters of the water to the carrots and strain out the liquid into a bowl. Mix carefully until slightly smooth Handle pastry gently. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. They increase the enjoyment of meals. Cover and set aside. Place in a bowl and mash very well. They are usually served as the third courses in meals (fruits pies. Cream eggs and sugar. Fold in sifted flour and baking powder very gently 6. Serve chilled in glasses with ice cubes. 4. Remove from heat and whisk until cold and thick. 3. In preparing and serving desserts. 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. Whisk eggs. Allow to rest in a cool place before using for jam tarts. Melt margarine and leave to cool. making sure that it is not stretched 4. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. CHIFFON CAKE 4 eggs 100g sugar 100gflour 1 tsp baking powder 50g margarine/3 ½ tbsp vegetable oil ½ tsp cream of tartar 1 tsp vanilla extract/lemon extract Method 1. Leave to cool 3. 2. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Add the remaining water to the crushed mango and filter out the liquid. beans pie or fish pie. 4. Fold in the melted margarine or vegetable oil gently. 3. Beat in the vanilla and lemon extract. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. appropriate cooling temperature is important for maximum enjoyment of such dishes. 2. sugar and cream of tartar in a bowl over a pan of hot water. Wash. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . cloves and vanilla Mix thoroughly. 7. 6. floured baking pan. 3.63 Sugar to taste 800m1 water Method 1. Stir in the run or run flavouring. cakes an puddings) and light dessert dishes (ices and fruits). creamy and double in size is obtained. Add margarine and nix well 2. Continue until smooth mixture that light. Place in a greased. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 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. vegetable tarts. 5. Cut up carrots and blend to a smooth pulp.

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

3. 3. Add the remaining sugar and lime juice. except shredded coconut. 4. Pour warm milk over egg mixture. Serve decorated with corn flakes. 5. 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. 4. Heat 250ml milk diluted with 3tbsp water to warmness. sugar and vanilla/banana flavour together. 2. Combine all the fruits in a bowl. Scoop into cocktail glasses and garnish with a slice of lemon. Dissolve gelatine in the remaining 2tbsp4water over low heat. 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. Freeze until mushy. Mix orange juice and honey and pour over the fruits. Combine all the above ingredients in plastic bowl and mix well. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 3. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Remove from the hot water bowl and leave to cool. 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. vanilla . 4. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Beat eggs. 2. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Cook until set but not sticky (about 35 minutes). 2. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. (not hard frozen) stirring once.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Juice from pawpaw can also be added. Keep refrigerated. Colour is golden brown. 2. stirring occasionally. While still hot. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. 3. Cool and bottle. Top with coconut pieces. Toss gently again before serving into cocktail glasses or salad cups. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Cover and chill for at least 3 hours. Toss gent1y using a wooded spoon. Use as spread for bread and filling for doughnuts. 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.

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

Bake in 350 of pre-heated oven for 45 minutes 6. 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. baking powder/soda.67 Method 1. 5. salt and baking powder together. Spoon into well-greased custard queen cake cups ¾ fullness. sugar. Grease generously two shallow round pans. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. flour. Bake pudding over medium heat till it is set (about 20mmutes). Serve into dessert plates and top with ice cream or vanilla sauce. orange and mango ½ tsp nutmeg Method 1. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 4. nutmeg and baking powder Stir in the milk until smooth 3. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. 3. Make 6 servings. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. 5. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. 3. Heat the cold water and sugar in a pan till the sugar dissolve 2. In a bowl. and all spices in a separate bowl. Melt margarine in a square or round cake pan 2. Alternatively. 6. Cream margarine and sugar till fluffy. 4. Blend in the milk gradually 2. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Sieve well Add the raisins. Add the sugar. Makes 10 serving. Add vanilla. 4. Mix salt. 5. Remove syrup from heat and cool. Wash peel and chop pawpaw 4. pudding may be streamed on top of the cooker. Add the remaining ingredient and mix together. Add flour ingredients to the creamed margarine mixture and blend well. egg and milk. FRUITED ICE MILK 1 firm mango. Pour into the pan with the melted margarine. mix flour. When set remove from heat and place upside down in dessert bowls to serve. diced 100g raisins . 6. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Spoon the fruit chunks evenly over the batter. flour. 2.

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

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

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

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

For fondant icing. To achieve good decoration. This can be done after the cake is completely cool. 2. 3. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. follow these guidelines. When mixing. Start by leveling the surface to ensure that the top is even and not peaked. For royal icing and butter cam icing. Before making decorations. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. 8. 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. With one hand. Piping is very popular way of decorating. Allow first coat to dry (about 30 minutes or more). chilling the cake first is recommended. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Always use enough of any colour because it is difficult to obtain the same icing colour later. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. A turntable or a turning cake stand makes it easier particularly for round cakes. 2. Coat the surfaces of the cake with apricot jam or sugar syrup. . It involves the use of piping set (decorating bag or syringe). 9. 1. guide the decorating tip with the other hand. sugar paste etc. In the 45° position. 3. Fill the bag or tube half full of icing. 4. (d) Ice evenly all over the top and all the sides till all surfaces are iced. flowers and shell designs require stiff icing consistency. pushing the icing towards the opening or nozzle. Using a bread knife. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Colour is what gives icing beauty and personality so that the cake boarders. 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). trim off the crown or raised portions of the cake. 4. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. 6. Decide on type of decoration to be done on the cake as well. when planning for the cake. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. apply pressure with the other hand that follows next. Freshly baked cakes tend to crumble and flake off their crumbs. Apply a little pressure to the palette knife and smoothen the top last. In the 900 angle. a few drops of blue colour or lemon juice can be used to whiten the icing. Sieve the icing sugar before use for smoothness. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. 5. 2. 3. 5. Use a mixer to combine the ingredients. it is important to have an idea of the cake design and the details you desire. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. leaves. Give a smooth finish. Chilling the cake before it is iced also makes icing easier. The basics of piping on iced cake include the following: 1. check the recipe for rolled fondant icing. Making ones special design promotes creativity and originality. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Use clean and dry equipment.72 GENERAL RULES FOR ICING 1. flowers and stars stand out in the cake. (c) Pushing the excesses to the sides. stars. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. To make this easier. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Use toothpick to add paste colour while liquid colouring in added is drops. Flavouring may be added to the icing if necessary 10. (b) Spread across the whole top surface. Choose desired or appropriate type of icing. Boarders of cake need medium of consistency for ease in squeezing out the icing. Cakes baked the previous day are more easily decorated. 7. Use good quality ingredients and avoid icing sugar that is already caked or solidified. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Away practice the decoration on another surface before applying directly to icing coated cake. As a basic rule.

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

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

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