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.
Separate the deboned fish into chunks of about 1 inch sizes. chopped onion
1 litre chicken stock salt and pepper to taste. 5. Stir in the fried onion slices. pinch thyme and curry
Method 1. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas
Method 1. Add the salt. 4. Remove from heat and serve into soup bowls accompanied with buttered toasts. Method 1. and stir in the thyme and curry. Stir in onion and the flour. garlic and any other seasoning. pepper soy sauce and seasoning cube. 2. Stir together milk and flour. Simmer for 5 minutes and serve hot with toasted bread triangles. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste
. Stir in the cooked peas 4. Gradually add beef stock.6 servings. Add the cooked chicken and stock gradually while stirring. 4. cooked and deboned 750 fish stock 1 large onion. Put flour and margarine in a saucepan and mix together. 2. 1 tbsp flour. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. carrots and bay leaf. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Stir gently and cook for another 3 minutes.in 1 inch cubes 1 bay leaf.4 3. Add the potatoes.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil
4 potatoes. chopped 2 lives beef stock 2 fresh tomatoes. Add the beef cubes. Serves 6-8. 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.in 1 inch cubes 4 carrots. Cook over medium heat. Cook for 10 minutes and serve hot with toasted bread as appetizer. pepper . CREAMY FISH SOUP 1 medium scale fish. Makes 5. Add the fish and the remaining ingredients. 3. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. 4. Melt the margarine or heat vegetable oil. fat and stock in a saucepan. 3. Make . salt. 2. 2 tables.6 servings. 3. salt . and allow soup to simmer for 10 minutes. Serve hot with buttered yeast rolls or bread slices. Stir frequently. pepper. Cook and stir the mixture until thick and well blended. tomato juice. Garnish with chopped parsley or cucumber dices.
6. 3. Slice cucumber thinly. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. mixing well. Chill before serving. stirring well. Serve with braised beef. Stir in the flour and cook over gently heat for 2-3 minutes. Remove bay leaf. Melt margarine and blend in flour. 2. Combine all ingredients in a saucepan. Simmer. stirring occasionally. Mix together the olive oil. Add the thyme. 2. Pour in the stock gradually. vinegar and salt 3. 3. 2. Add milk and seasonings. stirring constantly until thickened. green onion and garlic. 4.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped)
Method 1. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube
. 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. celery. chicken or over plain boiled rice. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Simmer for 2 minutes. Wash and cut the ripe firm tomatoes in to 4 segments in each. Serve as sauce for shrimps and fish fingers or fish balls. bringing up to a boil and stirring constantly for 3 minutes until thickened. 5. Reduce heat and allow to simmer for about 15 minutes until thickened. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. bay leaf and any other remaining ingredients. 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. Add the prawns and cook for about 2 minutes. pepper. 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. 2. Melt the margarine and add the onion. red wine. Cook gently to soften.
stirring constantly. Clean vegetables. potatoes and chili pepper. Simmer for 10 minutes and serve hot over boiled rice. dice onion. 6. Cook for 20 minutes. Beat eggs and milk. Gradually add egg mixture to flour mixture over low heat while stirring. 4. 2. 3. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1. Additional water can be added if needed. 4.2 litres chicken stock ½ tsp nutmeg 1 stalk celery or parsley ½ tsp curry 1 fresh chili pepper 1seasoning cube 1 tbsp milk Method 1. Add milk and bring to boil. 2. 2. Add the fish mixture. oysters. 3. Stir well. crab). white pepper and salt. 2.6 Method 1. celery. Melt fat. Place in a bowl and add onion. Mix flour and melted margarine. Chop the celery and slice the white part of leeks. 1-Teat the vegetable oil in a saucepan and pour in the water. Add seasonings until smooth. Cover pan and cook for 6 minutes till potatoes are cooked. Serve over vegetable salads. 5. Add the cleaned shell fish (shrimps. 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. mushrooms. 3 Stir in beaten eggs. thyme and curry. Stir in the vinegar and cook for about 2 minutes. Clean and cut fish into bit size. stirring constantly until smooth. Simmer for 5 minute 5. chilli pepper and seasonings. Add the puree tomato sauce and salt. yam or potatoes. Add the leeks. cover again and cook for about 2 minutes. pepper and diced tomatoes. onion and stock. Gradually and the rest of melted fat. clams. add potatoes. Remove from heat and cool. Serve on fried fish or roasted chicken. 3. Mix flour and half of the fat in a saucepan.
. 4. Add the mustard.
various optional ingredients are use a to thicken the soup. and pumpkin leaves are generously used in either fresh or dry forms. turning the soup gently. plantain. 3. The list includes assorted edible seeds such as melon. Apply heat and cook until beef is cooked (about 10 minutes). 4. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. rice or macaroni. Palm-oil. they are highly valued aspects of meals. Simmer for 5 minutes. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Cut the fleshly parts into small slices. corn and celery are cooked. Most of the soups and sauces don’t need garnishing because of their colourful natures. CHICKEN CORN SOUP ¼ chicken cut-up 1 1/2 litre water 1 large onion 2 diced hard cooked eggs 1 cob fresh corn/1 can processed corn 1 celery stalk ¼ tsp curry ¼ tsp ½ tsp grated garlic and ginger 1 tbsp flour ½ tsp white pepper salt to taste
Method 1. remove the bones or debone the chicken Cuts. cotton as well as yam. 2. They are usually used a accompaniments or toppings to carbohydrate food forms. 5. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. vitamins and minerals. groundnuts. Serve hot over plain boiled spaghetti. 5. They may be light or thickened. 4. stews and sauces are similar to continental types. Make a batter with some of the broth. 6. garlic and ginger in a saucepan.7 4. cocoyam. Stir in the tomato paste. Vegetables like bitter leaf. NIGERIAN SOUP AND SAUCES Nigeria soups. Add diced onion. the
. When cooked. Put minced beef. green pepper and chopped fresh tomatoes. 7. Also. Stir in the corn and eggs. apon (agbono). celery and spices. 6. salt and flour. seasoning cube and add pepper to taste. spinach. to thicken and to stabilize the soup products. Thin soups such as pepper soups can be served alone as appetizers. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. 9. 8. Although they do not make complete meals. Remove from heat and stir in milk before serving as appetizer. discard the bones and return to the stock. 3. cornstarch and cassava starch pastes. onion. Season with salt. Thicken the soup with the flour mixture and cook till onion. waterleaf. groundnut-oil. Simmer for 3 minutes to improve taste. 2. Mix together flour and vegetable oil and set aside.
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. Serve 6-8. 7. Various types of local spices and condiments re usually added to soups to enhance flavour. Serve hot with crackers as an appetizer.
8. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Examples are ready to use pepper soup. Wash and cut the meat into bit-sized chunks. add to the boiling mixture and cover pot. washed and lemon grass leaves and lime leaf. BITTER LEAF SOUP 450g lean beef. melon and apon soup preparations. Add the beef stock. salt and potash. Season with salt to taste. 7. Continue to cook. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Place over heat and toast the melon seeds until they are lightly browned. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube
Method 1. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Remove from heat and serve hot with pounded yam balls. fish and vegetables used. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 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. Simmer for about 5 minutes. 2. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix
. 3. Now place the melon seeds in a dry frying pan. Some of the soups and sauces are available in convenience forms. palm oil and cooked beef.8 abundance of meats. Stir well and allow the soup to simmer for about 10 minutes more. 6. 5. They are available on supermarket shelves. 2. Grind melon seeds and spices to a smooth paste. The soup becomes thicker. Add pepper. 3. Mix well. The recipes presented are simple enough for anyone to prepare. Combine the remaining water. 4. Cover and leaves to boil for 5 minutes. 6. Now add the crayfish. pepper and locust bean. seasoning cube. Serve hot in soup bowls as appetizer. 5. 4. Prepare stockfish and smoked fish and boil till tender. Pound the thickener (cocoyam/yam) into 2 balls. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Lemon grass.
Wash and blend the tomatoes. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. Mix well. Stir in the fish and continue cooking. 5. Add the sliced onion pieces and fry till lightly brown. 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.fish mixture. Remove from heat and serve over hot boiled rice. 2. 6. Cook uncovered over low heat for 2 minutes or till the soup is heated through.Wash and grate okro. Boiled chicken in place of beef. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. Serve with pounded yam or amala balls. 7.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 8. unti1 taste is well blended. 300m1 vegetable oil Method 1. Serves 6.Clean and remove bones from dry fish and add to the boiling meat and liquid. Simmer for 10 minutes stirring occasionally. . pepper and salt to the soup and simmer gently until cooked. Heat palm oil and fry the beef cutlets lightly.In another sauce pan. 3. chop onion. 2. Stir-inn beef and fry together for about 5 minutes. Cover pot and cook for 2 minutes 7. 8. stirring occasionally to prevent burning. Stir well and add the beef broth salt and other seasoning.
. yam or plain boiled beans. Cook gently under low heat.Add remaining ingredients except salt and vegetable. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 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
1. 4. bee broth or water in a pot and heat at simmering temperature. pepper and half of the onion. 6. 3.Stir in the tomato and pepper. Add all the ground ingredients except the melon. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level.Combine cooked beef lumps. Wash the water leaf very well and chop into small bits. pepper and tomato and set aside. BEEF AND FISH OKRO SOUP 250 Cooked beef.place vegetable at the top of the soup. 5. 4. cleaned 2 tbsp ground crayfish
Method 1. 3. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. 2. Fry for two minutes and pour okro mixture into the boiling meat. Add seasoning. sprinkle with salt and mix gently but thoroughly.
6. 5.Wash okro fruits thoroughly and grate coarsely. 4. Season with salt. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 2.10
Note: To improve the drawing consistency. prawns and cooked beef and place in a sauce pot with the beef stock. Add beef broth (100ml) and cover to simmer. Steam for about 5minutes.Add the seasoning cube. stirring once. 6. Place palm oil in a sauce pot. heat slightly to almost smoking point. Fufu orAmala balls.
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. cleaned and boneless dry fish. Stir in the chopped vegetables and cook for about 2-3 minutes.Wash the leafy vegetables thoroughly and slice/chop finely . 2. dissolve the ground melon and pepper. Add the cooked chicken.Prepare the dry fish. Add the chicken broth and bring to full boiling.
. shrimps or periwinkle (optional)
1.Stir in the grated okro and keep the soup boiling uncovered. 3. Remove from heat without over cooling vegetables. Blend the pepper and tomatoes. Set aside. grounded pepper and salt and stir briefly. 3.Remove from heat and serve with hot Amala. 2. cleaned fish and fermented melon and the seasoning cube. pounded yam or cassava meal. washed prawns. wash place in a pot. season with salt and cook in 200ml water until cooked. Add the shrimps. 5. Fry the chopped onion. eliminate the use of fresh tomato. 4. ground pepper and tomato mixture stirring well to prevent burning. Cut up older chicken into serving sizes. Serve hot with pounded Yam. In another 200m1 of water in a separate pot.
FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped. Crush in the seasoning cube. Wash and chop the vegetables and onion set aside. Method 1. without overcooking.
MIXED VEGETABLE SOUP
200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato
Method 1. 3. 4.Add the palm oil and apply heat to cook for 5 minutes. periwinkles cooked beef. Semovita.
5. 3. Add the dissolved melon. Spread between two slices of bread and cut into triangles of each sandwich.
. Dry fish and may be used instead of chicken. Serves .Put pepper and crayfish into a wooden mortar. Stir in the remaining water/beef broth. Pour palm oil into sauce pot and heat till it begins to smoke. Spinach greens may be used in place of okro. 6. mixing well. if desired. 2. corn meal balls or garri balls. 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. mix well and cook for 5 minutes with pot covered. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. dry fish. Tin palm oil Method 1. 7. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 5. Add the onion and fry till lightly brown. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Mix well and cover and bring to boil. Serve over the boiled yam or unripe plantain. allowing it to bubble for 10 minutes. addthepumpkn1eagtth and boil again for 5 minutes 9. Sprinkle salt over the soup and add pinch potash. Debone and clean the fish. Blend the tomatoes and peppers. Mix well with pestle till oil is mixed in the sauce. BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise ½ cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. Stir occasionally. except bread in a bowl. Stir in the tomato mixture and steam till almost the dehydrate. stir occasionally. 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. beef and bitter leaf. squeeze the fish gently to soften them. Season with salt to taste.Add potash and palm oil. Stir occasionally to prevent burning.Roast the dry fish lightly and put them hot into the sauce to absorb it. Serve warm as soup with pounded ripe plantain and starch or garri balls. tin melon seed ground small washed bitter leaf 1 small marg. Wash and chop the cucumber and set aside. Chop the cook shrimps and combine all the ingredients. 7. 8.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. l. 5. Add salt to taste. 4. The thin soup without okro is good for dieters and adequate for convalescents. Do the top of the sauce with palm oil. 6. 2. stirring constantly. 3. Remove cooked yam pieces and reserve t liquid. Serve warm as soup with pounded yam baits.Boil the yam in enough water to cover the yam pieces. 3. Mix well and bring soup to boil again cooking for 10 minutes.Using the pestle. Pound till smooth. 4. 4. 2. 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. Garnish with tomato wedges and serve as appetizers. 6.
clean and crisp. and rouphages. tender or crisp. Wash and slice the leafy vegetable. Top with fried or poached egg. Wash and rewash vegetables properly before using. yam. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. texture and colour and nutrient.12
CHAPTER TWO VEGETABLES. All fruit salads should be chilled before they are served SAUTE VEGETABLES 500g green leafy vegetable (Spinach) 1 medium onion 200g flaked fish 1 green pepper 100g fresh prawns (cleaned and cooked) 2fresh scent pepper 4 firm tomatoes 25g margarine/I 14 tbsp vegetable oil salt to taste. Set aside. FRUITS AND. Add the chopped onion. tomatoes and peppers very well and chop them. When buying vegetables. c)Ensure that there is variety in colour texture and taste of items or ingredients. follow these guidelines.Avoid mushy products . It is cooled and poured over the prepared fruits. 3. All salads have the main ingredients. ensure that you use little amount of water and that you don’t over cook them. well. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. Place a frying pan over heat and melt the margarine. 4. stems and the like must be removed to make eating easy. all seeds. or blemishes. Syrup can be added to fruit salads. They are often used as light and refreshing appetizers or desserts. Almost in all cases Salads are served with some kind of dressing or cream.shaped and without cuts. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. or desserts dishes. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. uniform in colour. side. They may serve as main. When you cook these items. Salads may be served as a separate course. a)Ensure that the salads ingredients are fresh. Method 1. as an appetizer or an accompaniment to main dish. In preparing the fruits. inedible skins. Cook for 1 minute and stir in the leafy vegetables. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. flavours and optimum palatability. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. 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. garnishes and dressings or creams which act as seasonings. tomatoes. 5.
Fruit salads are more delicate and lighter than vegetable salads. The colour is also affected by excessive heat. fresh. peppers. In preparing salads. Serve hot as an accompaniment to plain boiled rice.
. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. Wash onion.SALADS Vegetables and fruits are important to meals. prawns and the flaked fish. They are good sources of vitamins and minerals as well as rouphages. potatoes or plantain. Blanching and steaming of vegetables can help to retain flavour colour and food value. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. eggs or fish. b)Cut the items in bite sizes or as indicated in the recipe .
f)Add salad cream to vegetable salad just before serving. Also choose fruit and vegetable that are firm. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. The following is a brief note on salads. Use tools to wash and arrange the items and keep salad well garnished. Vegetables and fruits are prominent components of salads. 2.
4-6 GARDEN EGG SAUCE
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. toss and mix completely. 2. 5. onion. Toss well while cooking over medium heat. 3. 4. 3. Hear the oil in a frying pan and combine all the ingredients in the oil. 5.inch cubes and place in ice water to prevent disco10uration. 2. Wash onions and cut each into 4 parts.Peel and cut potatoes into 1. Sprinkle salt on the potato strips and fry in deep fat fryer.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. carrots and peas. Parboil the green beans.Place in a grilling dish and cook over medium heat for about 30 minutes. remove from oil and drain. if desired and top with ketch-up. Alternatively.Cut carrots into I-inch segments. Steam the shredded cabbage for 2 minutes. Drain thoroughly. sprinkle some pepper on them. 3. When slightly brown. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced.Add the seasonings and toss very well. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. (If fresh) and set aside. . Add the salt. 4. Method 1. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying
Method 1. 4. Serve as appetizer or snack. Wash and peel potatoes.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. 6. dry thoroughly. Cut them into medium size strips or slices.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.Cut the beef into chunks of I-inch cubes. Stir. 3. Deseed the green pepper and cut into 1-inchsquares. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. Remove. 2. Place in a fry pan. Wash in salted water and leave to drain. noodles etc) with grilled or fried chicken/beef. . Alternate chunks of meat and vegetable on skewers. dot with margarine and stir fry for about 3 minutes. Wash and slice cabbage. 2. Serve as side dish with rice or potatoes. kitchen wonder can be used to cut potatoes. Place beside the meat dish. Soak the potatoes in ice water for about 30 minutes or 1 hour.
2. Wash and cut tomatoes into segments. and the scent peppers. 3. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Now slice the tomatoes. pepper and prawns. potatoes or plantain. 2. 3. 3. 4. onion. cut each avocados into six segments and peel the skin. Set aside. onions. EGGNOG SALAD 1 egg 1 cup flaked coconut
. Sprinkle the vegetables with lemon juice mixture and chill before serving. Sprinkle them with lemon juice. melt the margarine and add the vegetables. Server 4. 4. Add the celery and mayonnaise. Place the salad on a flat dish lined with sliced lettuce leaves. salt and vinegar. Wash and slice green leafy vegetables. pepper and onions. Stir gently and heat through for 1 minute longer. boiled or fried yam or plantain. Cook for 5minutes longer for taste to blend. oil. Combine sugar. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Clean and parboil the fresh prawns shrimps if available. 5. In a frying pan. juice. Heat the oil in a frying pan and proceed to frying the onions. Place the tomatoes on t h e lettuce leaves in between the avocados. Method 1. sliced. Chop the shrimps in to pieces.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. Method 1. Season with the salt and pepper and mix lightly. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Add flaked fish if desired. Season with a little salt. Cut into thin slices an set aside. tomatoes and9epper to half-cooked. Add the sliced garden egg and season with salt. 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. lemon. Wash and slice the lettuce or cabbage leaves. Remove from heat and serve with fried or boiled yam. Wash and peel garden eggs. Cover and cook for 3 minutes till fat is absorbed. 2. 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. Wash. 2. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. 3.
combine cabbages. RED AND GREEN COLESLAW 4 carrots. crayfish. 50g shopped green pepper Method 1. 2. Wash and chop leaf vegetables. 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. Add the blanched green leaves and toss as you fry. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt
. Soften g e 1 a tin in the orange juice and melt over hot water. 3. 3. wash and place the yam pieces in a saucepan. Do not over cook. remove the lemon grass bunch and any other edible spices/herbs. 2. Set aside. Serve hot in plain form or topped with palm oil drops. chopped leaves and set aside. Makes 6-7 servings. green pepper and onion. spices. Stir well and cover. Stir well again. With boiled unripe plantain (5-6 fingers) may be used in place of yam.shredded 1 tspsa1t 600g shredded. In a large bowl. Blanch. 3. pepper and salt. Serve as dessert. Chill before serving. Combine the rest of ingredients and pour into small cups and chill. Tie the lemon grass to make a bunch. heat the vegetable oil and fry fry onion and pepper slices. Mix the eggnog (milk. 3. When half-cooked. 2. Serve as a side ‘dish with jollof rice or top over stew. watermelon. Put enough water to cover the yam and put to boiling. scent leaves. 5. pawpaw) ¼ tsp nutmeg. 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. Peel Yam. Leave to boil for another 10 minutes 4. Chill in freezer until firm. carrots.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Bring water to boil and add salt. Method 1. 2. Add the prepared herbs. Makes 6 servings. egg and sugar) ingredients. STIR-FRIED GREENS 1 medium bunch spinach leaves ½ tsp salt ¼ cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced
Method 1. tangerines. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. In a medium pan. Pour over vegetables and mix well. orange. 4. Combine the remaining ingredients mixing well.
Melt the margarine in the small frying pan and add the onion.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. 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. Makes 8 servings. Peel and slice cucumber thinly. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Season with salt if necessary. Wash again with vinegar and salt solution. Set aside to drain. vegetables wash in salted water or vinegar solution. 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
. Drain off the water and cool. pepper and cooked cauliflower. 3. 6. Remove the large outer green leaves. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Drain the green peas and baked beans and 5. 4. with lettuce leaves as under liners. Prepare the vegetables (the first five ingredients). chopped Salt to taste Method 1. 3. 4. Chill well in the refrigerator and serve with salad cream. sliced 4 tbsp margarine 2 carrots. arrange the vegetables on a flat dish in diagonal or circular arrangement. 2. Arrange the prepared vegetables around the bowl. Stir in the carrot slices. leaving the pale green leaves. peas and baked beans. Cook for about 5-6 minutes and drain off the water. 3. The mi serves as a dip for the vegetable. Peel and dice carrot and cook in boiled water for 5minutes. 7. Trim off the hard stem and cut cauliflower well small chunks. Wash and slice cabbage and lettuce thinly. Wash cauliflowers well and place in salt water. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Stir-fry for3 minutes and serve hot. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise
Method 1. 2. 2. Alternatively. Garnish the top with egg slices. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion.
take another egg yolk with ½ tsp water and add to mixture and whisk well. Chill and serve with salad cream or mayonnaise. Now shred the cucumbers. Prepare cabbage and shred finely. 2. 2. add a little milk or vinegar to thicken. 3. 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. Wash and chop celery or spring onion. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise
Method 1. Wash cucumbers. Mix all ingredients together. Garnish with cucumber slices. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream
. salt. 6. whisking continuously. Chill and top with mayonnaise before serving. If mixture is too thick. POTATO SALAD 4 large potatoes.17 Method 1. vinegar. 2. slit and remove the seeds. Slice the lettuce or cabbage leaves and set aside. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. cashew nuts and apple with skin 4. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Reserve one for slicing. sugar and mustard in a bowl and whisk well. Toss gently and set aside. Make 8 servings. Continue whisking till mixture is thick. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Chop onion. Set aside. Slice the remaining cucumber and to serve. Pour oil gradually. Place yolks. 5.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Top with mayonnaise. pepper. 3. Add the boiling water and milk after whisking well. Sanitize vegetable very well to destroy harmful micro organisms. Crush the peanuts and combine all the ingredients. 2. 5. 4. Remove the hard brown back of the coconut and shred or grate as well. Put in salad bowl and garnish with wedges of tomatoes. 3. 4. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished.
6. Add the syrup to fruits and mix up gently. combine all ingredients.
. 5. Refrigerate before serving into cocktail glasses. 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. Makes 6 servings PLAIN EGG SALAD 4 hard boiled eggs (diced) 1 stalk celery-finely chopped 2 tbsp mayonnaise/salad cream ½ green pepper-finely chopped 1 small onion-chopped (optional) ½ tsp white pepper
Method Place the diced eggs. In a large. Serves a starter on appetizer or a snack with crackers/toasted bread. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. Line a flat dish with the lettuce leaves. Garnish with few shredded carrots or sweet red pepper. Cut across the pineapple to the leafy end smaller than the other part. Now fry the onion in small fat or oil until golden brown and add to the salad. Serve chilled. Chop the shrimps and dice only 2 cooked eggs. Toss them lightly together and season with salt and white pepper. 3. SWEET CORNAND EGG SALAD 4 hard cooked eggs 2 bunches lettuce leaves sliced 1/2 green pepper-chopped 5 large fresh shrimps cooked 2 tbsp mayonnaise pinch salt and white pepper 1 tbsp lime/Lemon juice 2 stalks celery-diced 200g sweet corn Method 1. green pepper. 2. The leafy end serves as cover for the larger part of the pineapple. Combine all the fruits in a bowl and set aside. green pepper and white pepper in bowl. 5. 3. 2. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 6. 1. Add the cream or mayonnaise and toss lightly. 4. 4. Cook the sugar in the pineapple juice or water until it dissolves. Prepare the other vegetables and combine the diced eggs shrimps. 3.18
Method 1. 5. Add the salt and mayonnaise or cream. Allow syrup to cool. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. celery and sweet corn. Gently toss the ingredients together. 3. making sure that the eggs dc not scatter much. 2. chopped celery. Prepare the other fruits by slicing bananas and chopping others. 4. excepts salad cream.
Season with salt. Filltl4e pineapple shell with the mixed fruits. currants. Leave it to cool and pour over a bowl of fruit salad. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Makes 8-10 servings. lemon Juice. 3. Boil for another 5 minutes till syrup thickens. Sprinkle vanilla. 2. Combine oranges. 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. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Reserve mayonnaise to time of serving. Wash and cut the green pepper to remove core and seeds. 2. all spice and nutmeg over the fruit mixture and toss well. After 301 minutes. sugar and pepper. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Wash cabbage very well. 5.19 7. Using the kitchen wonder. 6. 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. 4. peeled and chopped. using the fruits that have been washed. cover bowl and chill in the refrigerator. Add orange juice and honey. Also’ clean the carrots and onion. Place water and sugar in a sauce pot and heat till sugar is dissolved. 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. 2. Mix up thoroughly. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. drain the cabbage and other vegetables thoroughly. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. coconut.
. cover with the leafy end and chill. pile high the shell. Toss them well in a salad bowl. Serves 8-10. 3. Now shred the green pepper. Combine all the ingredients. 8. Add the mayonnaise and serve. watermelon and pineapple in a mixing bowl. Decorate with lime slices.
2 yolks from hard boiled eggs. Stir well. Bake over medium heat in the oven for 30 minutes. 3. Sieve all the dry ingredients as well. Place yams in a saucepot and fill with enough water to cover the yams. Combine all the sieved ingredients in a bowl and add milk gradually. 3. When yam is almost cooked. 6. tin beans (uncooked) 2 marg. Add potash if desired. pour the palm oil over all the yam surface.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 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. sprinkle the ground dry pepper and add the fish. 4.
. cover the pot and bring to boil. 7. BEANS AND MAIZE POTTAGE 1 ½ marg. Tin large chunks of dry fish salt to taste water
salt to taste 3-4 tbsp crushed crayfish 1 medium onion
Method 1. Add the vinegar gradually too. Tin shelled fresh maize 3. Taste for salt and pepper. 4. mixing well. 5. Add maize to the beans and cook both until soft. crayfish and onion. 2. With a little water left in the cooked beans-maize. Now clean fish chop onion and leafy vegetables and set aside. Mix well and serve as topping or sauce for vegetable salads. 3. Serves 4-6. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Serves 4. Sort and wash the maize. 4. Simmer for 5 minute e s more. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Whisk very well. Makes 4 servings. 4 tbsp evaporated milk ½ tsp salt 2. 1 ½ tsp sugar ½ tsp white pepper Method 1. wash and cut yam into 2 inch squares. Keep chilled. Mix well and place in a greased baking dish. Stir very well to mix up the ingredients. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Press the egg yolks through a sieve to smooth. stirring gently to distribute the ingredients well. Add the leafy vegetable and stir well. 2. Serve warm as a main dish. 3. Add the palm oil and the other ingredients. Grape fruit can be used in place of orange. 2. and blend in the vegetable oil. SALAD CREAM (MAYONNAISE) 1.20 2. Peel. dry mustard 4. cover pot and boil for 5 minutes. Cook for about 25 minutes or till yam cuts are cooked. Wash and parboil beans till half cooked. 4. Serve as appetizer for breakfast or dessert. Sprinkle a little salt over the yams.
6. Wash. Beat till mixture is light and fluffy. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Add little water. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. cream or beat the beam paste vigorously enough to incorporate air into it. Heat the oil for frying. Adding the water gradually. 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. Oil for deep frying 4 fresh pepper 2 table sp.Put in a bowl and beat or stir vigorously. Makes 15-20 small balls. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Stir in the warm water gradually and the flaked fish. Continue the beating of paste to retain air till all the frying is completed. Drain the sweet potato slices thoroughly. adding the oil gradually.
1. oil for deep frying 1 ½ tomato tin water salt to taste. salt and chopped onion. Add the pepper.21 BEAN BALLS (AKARA OR FRIED BEAN CAKE) 2 cups of white beans salt to taste 1 large onion 100ml warm water 1 tsp ground dry pepper vegetable oil for deep frying 2 chopped fresh pepper Method 1. Fry until golden brown on all sides turning frequently. 4.
Method 1. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg.Blend in the crayfish and salt. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Use medium dessert spoon to drop the mixture in balls into the oil. 5. pepper and salt to bean paste and beat well. 2. 2. Test oil for moderate frying temperature using drop of water. 3. 300ml warm water. Put in a bowl of cool water. 5. 1. 6. Fry in the hot oil until golden brown on both sides. 3. Sort and dehaul the beans.Sort and dehaul beans and grind together with fresh peppers and onion. Prepare the bean paste as for Akara balls. 2. 4. Taste for salt and season
. each of half inch thickness. grind into a very smooth thick paste and put in a clean bowl. Serve hot with pap as breakfast dish. peel and cut potatoes into about 8 slice. Makes 5-6 servings. Stir well with the wooden spoon and heat the oil in a deep frying pan. Serve hot as snacks.
DRY CORN AND BEAN STEW
. salt Vegetable oil for frying Method 1. Slice them diagonally in ¼ inch thickens to a bowl. Stir to thicken.Place the pot and pour in boiled water through side of the pot to the level of the packings. Serve with tomato sauce (stew) and plain boiled rice.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. 2. Note: Tomato paste may be added to improve colour. Using a knife or a portable slicer. ground pepper. 2. Leave to simmer till beans is well cooked but not broken.Steam 35minutes. Scoop into colander for oil to drain off. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Heat the vegetable oil and fry till crisp. Sprinkle salt all over and toss well. Fold and leaves properly before arranging in the pot. Serve as snack. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish
Method Boil beans and meat together. 4. cut plantain about 1/8 inch thickness. y potatoes. Sort beans. Serve as side dish for stewed beans or rice dishes. Make 5 servings. 4. Corned beef may be used in place of sliced eggs. Slices may be lengthwise or crosswise. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Salt palm oil/vegetable oil for frying Method 1. wash and begin cooking in the plain water. 3.22
well. Serve as side dish to plain boiled rice. 4. yam. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Sprinkle salt all over the slices and set aside for 5 minutes 3. 4.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. Boil for about 40 minutes or until soft cooked. Cook for 20 minutes and stir in the oil and ground pepper. 2. Stir well and season with salt to taste. boiled unripe plantain or fried ripe plantain. Remove and drain. 5. serve warm with pap for breakfast as side dish with jollof rice. Make 12-14 cups or wrappings. Add sliced onion and crayfish. Add Potash to soften the water and facilitate the cooking. Wash and peel plantains. 3.
6. Add salt to taste. Wash and peel the plantains. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Cover and cook to bind the ingredients. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt
Method 1. plantain or fried potatoes and plantain.
cooked. tripe (shaki). Serve and garnish with sliced green pepper and fried fresh prawns. Excessive heat can easily make fish t i and dry.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. heart. When cooked. 3. Examples are liver. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. inc1udiig fish. tongue. pepper. Sort and clean beans. All meats should be well-cooked to make them tender. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. intestines. poultry and eggs are complete proteins. Beef is the most important meat used and the muscle fibres are the most desirable parts. Serve 8-10. They are good sources of such vitamins as the B complex group. Add fish if available and cook for another 3 minutes. vitamin A and I. add the palm oil. 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. stirring frequently. Cook until the both oil and the liquid are well blended. The shell fish include shrimps. salt and crayfish. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. marrows etc. 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). Fish is also complete protein and is available in two major forms: fin fish and shell fish. Add the beans to the boiling corm. Frequently turn and brush with fat. kidneys. Fish can be prepared by any of the above mentioned methods and should not be overcooked. CHAPTER THREE MEAT. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing
Method 1. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. methods of cooking meats. The age of animal. palatable and digestible. Roasting. Parboil them for about 10 minutes. They also supply iron. 2. Leave to cook until soft. 4. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour
. brains. phosphorus. Whole chicken and turkey should be stuffed before cooking. 5. tail. frying and braising are three general. to destroy bacteria and to improve its appearance. crabs etc. Clean and put the dry corn in salted boiling water and cook till half. pepper and curry. Season with salt. Cooked beef chunks can be used instead of gizzard. sodium and magnesium. potassium. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Meats. Other methods include broiling or grilling and stewing. clam.
Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). 4. Season the chicken well and place in a sauce pot with 1 cup of water. Remove from heat an allow to cool completely. Season with salt to taste. Cook under low heat for about I V2 hours till cooked and lightly brown. Serve hot with braised rice. Cook until golden brand on all sides. 5. Note: The same method for braised beef can be used but add sliced (3) red pepper. chopped 1 spring onion.
Method 1. place macaroni and cook as directed on package drain off. heat vegetable oil. 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. 34 onion and 1 fresh tomato to the cut-up beef. 2. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg.24 1 40m1 milk 1 chilli pepper. melted margarine and seasoning cube in a small bowl and set aside. Combine part of the breadcrumbs with the minced chicken and set aside. Stir in the drained peas and serve hot garnished with parsley leaves. Steam under low heat for 1 ‘/2 hours till browned. Drain and serve with ketchup as appetizer. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste
. onion slices celery and seasonings for2 minutes. With hands well flowered shape the cooled mixture into balls. Stir in the flour and add the milk. Cover and cook for about 6-10 minutes. In a saucepan. 3. Prepare braised beefy chicken and set aside. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. Return to heat and bring to boil. 6. Add the chilli pepper. stirring constantly. In another saucepan. 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. Remove from heat when macaroni is tender. onion and parsley. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Melt the margarine in a flying pan and remove from heat. Wash and allow cut-up chicken to drain off water.
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. grill over medium flame for 45minutes it can also be fried in deep fat. Toss gently and alternatively arrange shrimp. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. 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. 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. Devin (remove the vein that contain sand) and wash well. and devein. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional)
. 5. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. onions and tomatoes on short skewers. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. removing the shells but leaving the details in place. Combine onions. Bake or grill toothpicks into meat balls. Add salt. green pepper. 6. pepper and chopped garlic and cook for another 2 minutes longer. Serve as appetizer or snacks for cock tail party. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 3. 2. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. sausage or ground beef and margarine in a saucepan. Combine the shrimps and all other ingredients in a large bowl. Wash well and season with curry and salt. Cook for 5-6 minutes. Brush oil on kebab. Remove shell from shrimps. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Shape into balls that look like the size of large walnuts. 4. 2. leaving the tail in place. Serve 8. Makes 8-10 serving. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Place them in greased roasting or grilling pan.
salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. ½ tsp baking powder 1-2 tbsp water 1 egg. except the tail. 3. Drop spoonfuls into baking dish or fry in hot fat until crisp. add the flour coated pieces of fish and fry until dry. Fry until golden brown. Flake the cooked fish very well. Insert toothpicks into balls and serve as cocktail dish. 2. Clean shrimps. Now dip each prepared shrimp into the batter and coat the shrimp generously. Makes 20 balls. Put immediately into hot fat. removing all bones. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper
Method 1. Beat the egg and gradually mix up with flour. 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. Serve hot with ketchup or yellow sauce. Toss onions. 4. beaten egg yolk and flaked fish. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Combine all ingredients except egg. 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. corm starch. add the remaining water. 5. Dip each shrimp into the pre-heated oil and cook until golden brown. 2. Mix flour and seasonings in a large plastic bag. Beat the eggs ma large bowl and add the fish one at a time turning well. 3. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg.. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Separate the egg whites and yolks. Make a batter with the flour. 6. Split shrimps down the back to about /2 inch to the tail. Flatten to give the butterfly shape. 5. remove shell and devein. Add the seasonings and flour and beat well until mixture is creamy 4. Beat egg whites until foamy and stiff and fold in the fish mixtures. well beaten
Method 1. 2. 3. Serve with sauce as an appetizer. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt
.26 Method 1. puffed and lightly browned.
6. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme
. Remove from heat and set 1. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. chopped 2 whole tomatoes 25ograms cabbage. 2. Alternatively. stirring frequently. Coat the chicken pieces with the flour mixture. Add garlic and ginger. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. sliced 70 grams currants 1 tsp curry
1 large onion. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Now cut the flesh into small strips or chunks. 3. 3. salt cabbage and the seasonings. pepper and flour together. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Grill over medium heat for ½ hours. 2. Melt the margarine. Mix margarine. maggi and curry in a bowl. 6.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine
Method 1. diced tomatoes. Turning chicken frequently. 4. Grease a baking dish/pan. salt. Rub the margarine mixture over chicken parts. Serve with rice dishes. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs
Method 1. 4. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Deseed the tomatoes and dice them. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. coat the dry chicken pieces first in m e It e d margarine. green paper. Wash and cut up chicken in to serving pieces or portions. Clean the chicken very well and allow to drain. 4. chicken cut ups tan be seasoned and parboiled before grilling. 2. Bake for 50-55 minutes. Mix ¼ tsp salt. Cook and debone. basting with the curry and margarine mixture. Drain off oil from the pan and stir-fry the onion. aside. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. then roll the chicken pieces in the bread crumbs mixture. Remove immediately from hea and set aside. 3. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Cut chicken into pieces. Wash again and set aside to drain off water (parboil if broiler is not used). Serve 4-6. Place some fried chicken pieces in a greased baking pan or dish. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Serve as snack. 5.
Rub the melted margarine mixture and curry over the outer surface of the chicken. Prepare the other ingredients. 5. and mix thoroughly and stir fry for 2 minutes. 6. remove tooth picks and strings. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. parboil chicken for 15 minutes or until half cooked. and dry. ginger) Method 1. 3. Roast for 1 hour. Rub some into the cavity of the chicken. Turn and baste the chicken frequently. Put chicken parts in to a pot and some of the prepared spice. 1 tsp all spice (optional) l tsp curry
Method 1. Fry in deep until golden brown but not completely cooked. Combine all the stuffing ingredients. 1 stalk chopped celery Method 1. Put in a greased baking dish and roast in oven for about 1½ to hours. 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. Secure cavity tightly with toothpick or tie legs with a string. placing the skin up side down. 4. Remove from top cooker and arrange chicken in a greased baking tray. Wash. 2. Prepare raw chicken by cutting into serving sizes or pieces. Wash chicken and allow the chicken to drain off water. 5. 4. Parboil chicken and leave to cool if necessary. Mix the melted margarine. Before serving. tie the wings against the back.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. salt and pepper. 6. Mix the remaining ingredients for batter. 3. 4. looping the string. Garnish with tomato and onion slices arranged at the sides of the dish. 3. Cross the legs and tic them together with a string. 7. Season the chicken and dip in batter. Stuff the cavity with the stuffing mixture. Wash up chicken thoroughly. Toss with fat from chicken and the remaining ground spices. thyme. 7. Serve with rice and potato dishes. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour
. Combine spices in small mortar and pound. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 2. 2. Baste frequently with melted margarine. CRISP FRIED CHICKEN (IN BATTER) 1 medium chicken 150g flour 1 tsp baking powder 1 tsp salt 8tbsp milk 1 large egg-well beaten seasoning as desired (curry.
slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. ketchup and mixed vegetable side dish. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt.29 1 egg. Secure the cavity with toothpick. Remove any small bones from the fillet. mixing well. Combine all the ingredients in a bowl. 1 onion. chopped 1 stalk celery. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. chopped Method 1. Garnish with tomato wedges and serve with potatoes chips. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. 1 egg(beaten)
½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced
Method 1. 3. curry thyme. Fill the cavity of the fish with stuffing. Grill over medium direct heat in oven for 1 ½ hours. Baste the fish with melted margarine and seasonings. 2. 2. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Serve with rice pilaf. Coat the egg-washed fillets into the seasoned flour again. 4. Remove from heat when brown. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. 5. 4. Dredge the fillet lightly with the seasoned flour. seasoning cube. Cut slits on the sides of the fish. white pepper. mix up thoroughly and shape into balls looking like large walnuts. Slice fish open and wash fish thoroughly and dry. Combine the seasoned flour and fish seasoning. Baste fish frequently and turn over to prevent sticking. 3. Cook for about 3minutes on each side and drain before serving. 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
. 2. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion.
Add the green pepper. 4. 3. 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. Brown on both sides.30 1. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. and ½ tsp fish seasoning. Wash very well and leave to dry (drain off water) 2. Serve with grilled sausage and toast for breakfast. 2. Clean fish thoroughly. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Remove from heat after 2 minutes. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying
Method 1. chopped ½ tsp curry ½ onion. Lace with toot picks to secure the fish cavity. Add the sugar and season with salt. curry and egg white. Now allow patties to be properly cooked. 6. 3. fresh chopped tomatoes and the paste. Mix the fish together with onion. Sprinkle salt and pepper at the top. Turn down the heat and cover the frying pan and cook for5 minutes. curry. 3. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic
. In a bowl. Now mix remaining margarine. Mix the flour and water in a bowl and set aside. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. ginger. Debone cooked fish completely and flake very well 2. 3. oil and onion in a sauce pot. stirring well. Turn occasionally prevent sticking. ½ seasoning cube and pepper. ½ tsp seasoning onion. cornstarch. Put the garlic ginger. Cook for 3 minutes. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Gradually add the vinegar to flour mixture and stir into the pot of sauce. 2. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Place in a frying pan and steam for 2-3 minutes. Shape into small patties and fly in preheated vegetable oil. Fill the cavity of the fish with the prepared stuffing. Baste fish again with remaining melted margarine. Garish with the tomato slices or chopped parsley. 4. chopped pepper and celery. salt. Apply heat and cook briefly. Method 1. carrot. 5. thyme. split through to remove the backbone and intestines plus gills. chopped 2-1 stales celery. Serve with ketchup as filling for sandwich. Serve over the grilled fish balls on cooked spaghetti. Use as stuffing for the cavity of the fish. combine 1 tbsp melted margarine hard boiled rice. Drain well and serve onto a flat dish. 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. Add 2 tbsp water.
tender. When cooked. Simmer for 2-3 minutes. 90g sliced green beans cooked 60g peas cooked oil for frying
BEEF -VEGETABLE CURRY SAUCE
15g or 3 tsp margarine 1 carrot. parsley. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. 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
1.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water
Method 1. Heat. wash well and cook in the margarine in heavy sauce pot till brown. cut each sausages into four or five rounds each. 2. flour. Bring to boil. mixing well. Dot with Ketchup if desired. Add the onions and garlic and brown them lightly.End flaked end rice combined the egg chopped onion. Set aside. spaghetti). 3. Serve as hors d’oeuvres. pealed and diced 1 small onion.
. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. the fish stock and pepper. Insert tooth picks in each round and arrange them attractively in a patter. Set aside. Grill or bake at moderate heart till done (about 15 minutes). 5. grated ginger. 2.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Add blended fish mixture.Serve over the fish fingers or balls as appetizer. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. and salt. Transfer these into another stock pot and add the remaining ingredients. 4. 4. Serves 10-15. Add tomato puree. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. sliced. Stir well to get the beef and onion mixture to be evenly distributed. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Remove the bay leaf and serve over noodles (indomie. Cut beef into 1 inch cubes.Heat the margarine in another pan and fry grated onion and green pepper lightly. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. 3. Turn frequently to prevent bursting or burning. 4.
Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. 3. salt.Prepare the onions. 3. SHRIMPS COCKTAIL Lettuce leaves (one per person) 1 cup dressed and cooked shrimps 4 tbsp chopped celery 2tbsp mayonnaise ½ tsp lemon juice 1 tsp ketchup pinch hot red pepper
Method 1. Melt the margarine in a medium saucepan and add the onion and carrots. Add the chicken pieces and fry over moderate heat till brown.
CURRIED PORK STEW 500g lean pork (in 2inch cubes)
4 large tomatoes. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Push to one side of the pan. 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. basting frequently. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. 3. stirring constantly to prevent burning. Top each with ketchup as sauce. coat the cooled chicken pieces lightly. tomatoes. Serve over plain boiled rice or noodles. 2. Set aside. TOMATO AND PEPPER FRIED CHICKEN 1. chopped 1 small onion.Add the garlic. Combine all the ingredients. Cut chicken into serving sizes and place in a sauce pan. Coo k until tomatoes are softened. Grill each side till golden brown.Mix flour with salt and pepper. except the lettuce leaves.32
2. curry pepper and I seasoning cube.
1. 4. Cook slowly to soften.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Toss very well and steam for about 30 minutes or marinate for about 1 hour. peppers and curry leaf. Set a side. 5.5kg broiler chicken 4 tomatoes. salt and oil. onion tomatoes and the other ingredients. in a bowl. Add salt and steam for 10 minutes. Add the beef stock.Heat the oil in a large frying pan and when hot add the margarine. Flake excess flour off. Garnish with chopped parsley. cooked peas and beans and cook the sauce for 2 minutes. Remove from heat and leave to cool. 6. Sprinkle on the flour and cook till the margarine and onion are golden brown. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Using the seasoned flour. cook until thick. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Now add the fried beef. 5. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. 4. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. seeded and diced 200g flour for dredging 1 green pepper. 2. diced
. Set aside. Stir in l tsp ketchup and mix well. Chop the shrimps into cubes. wash and drain. Garnish with onion rings and tomato wedges. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Add the seasonings.
Heat the oil in a frying pan and brown and pork in two batches. They are served in a variety of dishes that may be used for lunch. Serve with cucumber salad in addition. Mix well. Gently beat eggs. Garnish with avocado dices tossed over the stew. 2.
. Heat the margarine and pour into mixture. diced. 2.Bring the mixture to boil and add fried port.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. Remove and place a plate. supper and deserts. Serve as the protein dish with buttered bread. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps.
1. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. pepper and salt together. milk. covered. poached.Add more oil if necessary and onion. 2. 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.Remove from heat and serve with plain boiled rice and sweet corn.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
3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. 3. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1.When meat is completely cooked.Cover each sandwich and toast in the oven or a sandwich bread toaster. scrambled. Remove to a plate. Cook slowly for about 20-30 minutes. using a wooden spoon. Chopped onion and green pepper can be added.
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)
1. 3.Combine the onion cucumber. 3. chopped shrimps/scrambled egg and mayonnaise in a bowled. Cook for 1 minute longer. Season to taste. Melt margarine in a small frying pan. 5. Serve as a breakfast dish. wash and leave to drain. EGGS Eggs are used. curry tomatoes and paste. 4. remove the bay leaf and add green pepper.Cut pork into cubes. prepared as omelettes and mainly served as breakfast and snack dishes. Stirring in beef stock/water and vinegar and add bay leaf. 4.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
3. Chop the spring onion. Leave it to-drain and dry a little bit. Remove front heat immediately and pour the vegetables over the cooked rice. tomatoes and spring onion. 2.
. soy sauce. In a large frying pan. curry and garlic. Fry the liver chunks lightly and set aside. Pour into a sauce pan or baking dish. peas and fresh curry leaf and pepper) and heat for 2 minutes. Season with curry salt and pepper and mix together. Serves 8-10. Stir into the cooked rice. Rice should be firm and non-sticky when cooked. Crush the seasoning cubes and add to the rice. 3. Put the rice meal in a baking dish and the fried liver chunks on lop. This may be served immediately with grilled fish and white sauce. Makes 8 servings. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf ½ bay leaf I seasoning cube I large onion sliced I tsp curry ½ can peas 4 small fresh pepper
Method 1. 5. Add the beef stock. sliced. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. salt to taste and cook on top of cooker or oven till rice is cooked. celery. celery. Sort and wash rice./veg. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Add the cooked rice. 6. 4. 4. 6. 2. wash and cook rice with the chicken broth or water for about 30 minutes. Oil oil for flying liver
Method 1. In a fry pan. chilli pepper.37
SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. green beans arid carrots lightly 5. Stir in vegetables (leeks. Pour the water over the rice and season with white pepper. peas and carrots. 5. heat the remaining oil and fry the onion. Wash rice and place in a sauce pot. Sort.
Method 1. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. 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. flake for 20 minutes and serve warm with curry sauce. put oil or margarine and onion slices and fry lightly (5 minutes). 4. Serve warm with braised beef and suitable sauce. seasoning. Toss the rice and vegetable well and simmer for 3 minutes. 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. 2. green pepper. salt. Slice the onion and cut green pepper in long strips. Chop tomatoes into large cubes. mushrooms and carrots. Marg. 3.
Cook the rice in the fat ova. pepper and onion rings. 2. salt and white pepper. 6. Stir well. 5. Toss in the cooked noodles and heat through. 5. remaining spices and the chopped veg and peas 7. Stir in the tomato paste and cook till sauce is almost dehydrated. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Toss in 1 tbsp of the oil to prevent sticking. 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. thinly sliced 4 carrots. Toss the vegetables in the pan continuously. Reserve one tomato and one pepper and grind the remaining ones. 3. Drain well and rinse under hot water to remove starch.
. Leave to drain dry. Stir in sliced tomatoes. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Remove from heat an serve hot garnished with tomato wedges or egg slices. Bring to boil and add the rice and the seasonings. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. 6. stir in any 6. 4. 4. Wash rice and let it drain of 2. stirfrying for about 5 minutes without browning. Sort. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced
salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. 5. 2. Combine the soy sauce. Steam for about 20 minutes till liquid is almost absorbed. Steam for 10 minutes. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. curry and salt and cook for 2 minutes. Set aside.medium heat. 4. Pour in the beef/broth water. ORIENTAL NOODLES 225g noodles (spaghetti. Heat the oil or margarine in a saucepan raid add the washed rice.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. Add the beef stock or brown seasoning cube. Slice the onion and chop the remaining tomato and pepper. peeled and sliced 4 red chiIli pepper. wash rice and set aside to drain. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. As the rice is getting tender without being soft. 7. Boil water and place the vegetable in the salted water. Blanch for 2 minutes and drain from the hot water. 3. 3. curry. Cover the pot and steam for about 2 minutes. Cook the noodles in boiling salted water for about 4-5 minutes. Serves 8-10. sliced
METHOD 1. Serve immediately with grilled beef. Heat a frying pan and add the vegetable. Mix well and add margarine when almost cooked.
Remove from heat and set aside. fried beef carrots. cover and cook in the oven. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped
Method 1. 3. When the rice is light brown. Now add the water. Place vegetable oil in a saucepan and fry the onion.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. 2. 4. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. seasoning cube. celery and cook covered for 5 minutes. till rice is getting tender. Stir in the rice and heat to boiling. add the water. chicken cube. 5. When melted. ground fresh tomato and pepper to make a sauce. nutmeg etc). salt. 5.
. margarine and seasonings (ginger. 6. 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. and green chili pepper. Stir in water. then reduce heat and simmer for 20 minutes. 3. curry leaf. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. add the washed rice over medium heat. Wash rice and set aside. Cover the pan and cook gently for about 25 minutes without stirring. Stir in the tomato paste and cook for 5 minutes stirring frequently. Wash rice in cook water and leave to drain. chicken stock. 2. Stir in the rice. stirring constantly. Add finely chopped herbs (parsley onion. 4. Heat to boiling. Stirring gently. 2. curry. 6. salt and pinch white pepper. until the rice is getting tender. Stir in the green and red pepper. 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. 4. green spring onion. margarine and onion into the remaining oil over medium heat until rice is lightly brown. 3. leeks. Serve garnished with green and sweet red pepper. 5. Cook and stir the beef in the vegetable oil until golden brown. Heat the foil in saucepan and add the margarine. 7. bay leaf. Pour into a baking dish. soy sauce and salt to taste.
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. Put into a pot and heat to boiling. Wash rice in hot water to remove some starch. Stir uniformly into the rice.40
6. Wash rice and add to the boiling milk. 4. 2. Wash and grate coconut into fine flakes. Season with salt and seasoning cube. salt and water in a boil. 7. Simmer for 10 minutes and serve hot. filter and squeeze out all the liquid from the grated coconut mixture. sprinkle immediately with sugar or salt and leave to cool. Heat the milk and bring to boil. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. 3. Meanwhile. Put oil in a pot and place the corn in the pot 2. 2.
. wash the rice. stirring until the corn starts cracking and bring about the white fluffy part. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Heat oil. 2. drain and serve with coconut as snack. 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. Place corn pepper. broth of the shrimps and arrange the shrimps over the thick top of the rice. Serve hot on a flat dish. Stir in the peas. Serves 10. 4. 3. 5. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Ground corn into fine crumbs. 4. Remove from oil. sugar. Roil the shrimps in a little bit of water. 3. Cover pot and cook for about 45 minutes or until rice is soft and moist. Stir in the chopped fresh pepper. 3. Blend in the palm oil. Cook the palm fruits until they are soft. Using a fine sieve. Method 1. Discard the chaff and pour the coconut milk into a pot. Put in a bowl and add all the water. Remove from heat and serve hot. mold mixture into small balls and drop into hot oil. 5. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional)
Method 1. Remove from heat. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Continue stirring for the corn to he properly popped and cooked. green pepper and celery. Add rice to the boiling liquid. Fry until slightly brown. chop the fresh pepper and onion and clean the shrimps. Makes 10 Servings. Cook over a medium heat. Pound in a mortar and use the water to get juice from the fruits. seasoning cube and Onion. 4. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Blend well for mixture to mix well. 6.
Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. stirring gently. 6. 3. Chapter Five BREAD. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. 5. 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. Shell the corn and wash well. Noted: 1 tablespoon sugar may be added to sweeten the fritters. 2. leeks and green pepper 5.41
2. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Meanwhile. Stir very well to avoid lumping in the foo-foo. Heat the oil in a large frying pan. rice and yam flour foo-foo as in plantain. 6. Cook rice with stock and salt to taste. Wash and clean liver. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 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. Serve hot with spicy fried chicken and cucumber salad as a main dish. Note: Prepare corn foo-foo. added salt and sprinkle the clean rice in the boiling water. Chop the peppers and onion and set aside. Serve warm with ewedu. 2. 4. melon-vegetable. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Cook and leave to cool. margarine and chopped parsley. Cover pot and boil until cooked hut grain are separate. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Remove rice from heat if tender but not soft. Season to taste of necessary and heat through for about 3 minutes. 4. add the grated liver. clop onions. 2. 5. Stir very well all over and turn into a dish. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Heat the water to boiling in a pot. Keep stirring for 2 minutes. DOUGHNUT AND SANDWICHES
. agbono or mixed vegetable soup. Stir in the cooked sweet corn. fluffing up to loosen the rice grains. Heat vegetable oil to faint smoking point. Cook over medium heat for 5minutcs. 3. Drain and serve with coconut as snacks. 4. 7. seasonings and chopped vegetables. Boil the 6 cups of water. 3. Stir in the cooked rice. Remove any fat from liver and chop or grate into small bits. 4. 3. celery.
the yeast will be destroyed. Stir or knead every fifteen minutes. Milk is used in some bread mixture in lace of water to increase the nutritive value. When dissolving yeast ensure that lukewarm water is used.42
Bread are loaves made of soft doughy that are leavened with yeast. Allow to m for 10 minutes. 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. water or other moisture. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. With the sponge method. If the temperature of the water is too high. 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
. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Add dissolved yeast to flour and mix the mixture to a soft 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. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 4. 5. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Knead again on floured board until smooth and elastic. 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. Knead the dough. fat and dissolved yeast. 2. milk and flour in a bowl. sugar and fat are mixed and allowed to ferment. A variety of fillings can be used. Soften the yeast in lukewarm water. More yeast is often used but they require the same fermentation or proofing process. sugar and fat. Weigh and measure all the ingredients set aside. Combine margarine. Bake in pre-heated oven for 40 minutes. aid fermentation and contribute to the colour. Cover with a slightly wet towel in a warm place. Dissolve yeast. while low temperature retards the fermentation process. Sugar is used to sweeten bread and to aid the process of fermentation. If liquid milk is to be used. They are made from flour. fat. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. 3. In a large bowl. Dry milk is more often used. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. 3. sugar and salt in warm water. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Makes 4 loaves. Knead lightly and keep covered for 10-15 minutes. roast bread should be soft. Reserve 2 tbsp flour for kneading. 2. Yeast is the raising agent and it grows best in lukewarm water. Bake until golden brown. salt. Shape into loaves and place in well greased pans. 6. part of the flour. Nutmeg and other flavoring can be added to bread to improve flavor. When baked. yeast. The dough can be baked or fried. Gradually add the flour to make a stiff dough. yeast. 4. remove from pan unto wire racks to cool. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. 7. Let rise till dough is well risen above the pan edges (double or three time size). Method 1. Fat is used to soften and lubricate the dough. eggs and milk than the plain bread. Proof for another 15 minutes. Cover and put in a warm place for hour. After 1 hour shape into a round loaf and place in well greased pans. moist and tender in texture. blend remaining sugar.
Process whole wheat grains into flour or purchase whole w heat flour. 7. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Gradually stir in the yeast mixture into the whole meal and fat mixture. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Add flour. Mix sugar. Cover and let rise (5minutes) 3. 5. 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. Place each in well greased queen’s cake pans. salt. Add the dissolved yeast and I mix in the beaten egg. reserving 4 tbsp. fat and whole meal flour in a bowl and set aside. Mix the flour and the rest ingredients. 2. Place in a greased bowl and grease top of dough. nutmeg currants and milk together.43
Method 1. 4. Cover and let rise for about 20 minutes. Grease a medium-sized cake pan and fill the dough into the pan. soften than that of plain bread. LEMON BREAD (COFFEE/TEA CAKE) 3 tbsp margarine 1 tsp baking powder ½ tsp salt 125m1 milk 50gs sugar 1 ½ tsp lemon juice 2 eggs grated rind of 1 lemon 300gs flour ½ tsp nutmeg YEAST DOUGH CAKE 450gs flour 1 tbsp grated lemon and l00gs margarine orange rind l00gs sugar ½ tsp grated nutmeg 2 eggs pinch of salt 2 tsp dry yeast 75-80m1 warm milk 50gs currants. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Place a warm place to rise till double in size (5045 minutes). Bake in a moderately pre-heated oven for 30-40 minutes. Mix thoroughly with a wooden spoon to obtain a soft dough. 4. 4. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar
. Combine salt. 8. Place the bowl of dough in a warm place to rise for about 30 minutes. 7. 5. 2. Note: Whole wheat bread is usually heavy. Makes 15 rolls. Dissolve the yeast and sugar in the warm water. 3. Mix well without kneading.for 15-20 minutes. Sieve the flour and salt into a bowl and rub in the fat. 2. Shape into balls. Dissolve the yeast and sugar with the warm milk. 8. 5. Add yeast (now in bubbles ) and beaten eggs to the mixture. punch down. Cover and proof it a warm place until double in size. 3. 6. Cover and let it rise for about 5 minutes. 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. 6. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Method 1. Leave to proof in a warm place for another 20-30 minutes. Dissolve yeast in lukewarm water.
salt and nutmeg. salt and nutmeg into a bowl and rub in the margarine.
. 2. add sugar and mix thoroughly. Add milk and mux. Sift the &y ingredients together and add to egg mixture. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Drain off an roll them in sugar if desired. 9. 3. Sieve the flour. 3. to the mixture add to mixture. Press a floured thumb into each doughnut and add a little jam. about 1 tsp in each hole. 4. sugar. In a bowl mix margarine and the remaining warm water. Dissolve the yeast in half of the warm water. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 4. Heat the vegetable oil in a deep frying pot to a moderate temperature. Tack each firmly with lightly wet fingers. Knead lightly. 3. Ad vanilla and mix well. Add one tbsp sugar to facilitate fermentation of the yeast. Add the melted margarine. Mold back each carefully to seal the hole. Roll doughnuts in a tray containing sugar. 2. 2. Serve as snack or tea dainty. 8. roll ot dough to Y2 inch thickness and cut out round shapes. strawberry etc) vegetable oil for deep frying
Method 1. Ferment yeast in half of the warm water. 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. Combine milk and flour. Roll the cooked doughnut on granulated or icing sugar. Place in a warm place to rise till double in size. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 1 . . Roll out to floured board 1 or inch thickness. 4. prepare the dough according to the instructions for preparation. Gather mixture lightly and set aside for 1 0 minutes. 5. 6. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Let dough rise for another 40 minutes or till double in size. Add beaten eggs. 5. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. (See pp). 5. 2. ensuring that the heat is not too high or too low.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. 3. 7. Divide the dough into round doughnut shapes without hole al the centre.. Deep fry the doughnuts till golden brown and drain off fat. Turn dough into a flavored board and knead briefly. Leave in a warm place to prove until they are well risen (double in size) 6. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1. Place them on a well-floured tray. Place them on a greased tray and cover with thin polythene. Using a round cutter. Then place dough in heated deep oil and fry until golden brown. Add the dissolved yeast and gradually mix in flour into a smooth dough. Take the basic doughnut recipe. cover and allow to prove until double in size. Slightly beat eggs in mixing bowl. 4.
5. Drain and mash sardines. 5. especially when some items have to be chopped or mixed up. Add some currants/fruits if available before folding into crescent shapes. smooth and pliable dough. with or without sauce such as (salad cream. Keep them covered and use as tea sandwich. 6. Day old bread is usually preferable. 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. 3. When sandwich is planned for lunch. Add the dissolved yeast. Mix thoroughly into a soft. Also do not use filling that can soak the bread. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Drain off fat and roll in granulated sugar or top with favorite icing. it should be attractively arranged. Roll out on floured board to inch thickness and cut with doughnut cutter. Mix all the siffed dry ingredients together in a small bowl. roll out into ¼ inch thickness. 4. ketchup or mustard cream). the bread cam be sliced before or cut after filling if necessary. 7. Rub in the margarine. When dough is ready for proofing. jam. 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. closed or multi-layered. Fry in hot deep fat until golden brown on both sides. 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. 4. Handle gently. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Avoid making very large sizes. 2. Spread on crackers or toasted bread triangles. 8. Vegetables like lettuce tomato and onion slices may be added. sardines. Makes 20 doughnuts. Knead to elastic-like texture. 3. boiled or fried egg. jams and other spreads. salad and various types of food. 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
. egg and almost the remaining water or as needed to obtain correct consistency of dough. Party or tea sandwiches should be in small triangular sizes. fish. In using fillings. d) A garnish should be added to a sandwich when it is ready to be served. Dissolve yeast in half of the warm water. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 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. Cut into 4-6 inches of the base of the triangle to form a crescent. They may be filled or spread with a variety of items such as meat. Sandwiches may be served hot or cold. Combine sardine and blend with remaining ingredients to desired consistency. b) The filling can be made from meat. Corned beef or chopped egg can be used as alternative. corned beef. 2.
The creaming method usually produces better quality. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Chapter Six CAKES. Examples are shortened cake. An examples of this type is chiffon or feather cake. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. A good quality cake must be light. The eggs are separated and only yolks are beaten into fat mixture. The quality of cakes is very important. 2. 6. Queen cake and ginger bread can be made in this way. it is essential recipes and use proper ingredients appropriate method of mixing. The flour mixture and milk are added to the cream mixture and set aside. the equipment available. type offat and amount of time available. Regular bread slices can also be used. It must not be heavy. large cakes must be level at the top. marble cake and coffee cake. cakes. There are four basic method of mixing cakes 1. even in colour and firm. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. 4. beaten eggs and milk are beaten together to blend thoroughly. All ingredients must be at room temperature when mixing cakes. Pure sponge cake uses only egg whites. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. 5. 2. The mixture is well beaten till light and foamy after which the dry ingredients (flour. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. spread ½ teaspoon mayonnaise on the meat. In choosing mixing method. eggs and raising agent. Toss well. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth.15minutes. Also. 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. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread.. fruit upside down or carrot cake. sugar and flour in addition to flavorings. Pastry-blend or rubbing in method involves blending of fat and flour together. The cake must be baked in a well greased pan for easy removal when baked. 3. Examples are queen cakes. In addition. baking powder and salt) are folded into the creamed mixture. In order to produce good quality cakes. Remove from heat and slice the rolls into two. Put in the oven to bake for 10. consider the quality and type of cake as indicated by the recipe.15 minutes. The pan must not be filled more than half for two-thirds with the batter. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. sides of pan when baked. 2. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. sticky or crumbly. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. adequate size of pan and baking temperature.46
Method 1. Split the oblong rolls in half and spread margarine on the sliced surfaces. Combine all ingredients except bread in a bowl. Combine all ingredients except mayonnaise and the bread. the melted margarine. 4. Fill the bread with the grilled meat. Cooked on both sides. but egg yolk and fat are not included. Beaten eggs. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. sugar. milk and vanilla are gradually poured into the creamed mixture. Small cakes like queen cake
. In a separate bowl. Conventional sponge method in which the fat and half the sugar being creamed first. the cake will be hard when baked. Don’t over mix the mixture after flour has been added or else the batter will be rubbery.
Now add a half of the milk and a second of the flour. one at a time.IN. Gradually pour beaten eggs into the creamed mixture. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. sieve two times.
. When the knife comes out clean. until well mixed Add baking powder and nutmeg into flour. Note: 1 ½ tsp vanilla. Cream well until the mixture is light and fluffy to a dropping consistency. Sprinkle lemon rind over remaining flour. 6. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. beaten well in each addition. 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. sugar and vanilla together with electric mixer or wooden spatula. Finally fold in the last portion of the flour mixture and remaining milk. Add vanilla and cream well. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. lime/lemon rind 150 grams sugar ¼ tsp. Make 12 small cakes. Sift the flour. 3. Cream margarine and sugar thoroughly until fluffy: 3. 2 tbsp desiccated coconut or currants can be added when mixing. Sieve ‘flour with baking powder.METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 ½ tsp baking powder 3 eggs ¼ tsp salt 125 grams margarine/oil ½ tsp nutmeg 1 tsp lemon juice 1 ½ tsp lemon rind Method 1. 7. it means the cake is baked. Nutmeg (grated) 3 tsp baking powder 4 egg. Stir in lemon rind and mix well. 2. 5. salt and nutmeg. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. When baked remove from heat and place on cooling racks. Spoon mixtures into well greased queen cake pans or paper cups. 3. 8. Fold in well 5. Add the washed eggs. and beat with wooden spoon. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Beat egg and stir into the flour ingredients. 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. Grease cup cake pans and fill the pans. 2. Cream margarine. Add the lemon juice and the milk gradually as the constituency becomes stiff. 4. baking powder. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 4. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake.47
should have good shapes and rounded but slightly peaked tops. 2. alternating them. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. QUEEN CAKES (RUBBING . salt and nutmeg into a bowl.
Stir the mixture into the boiling water. Bake in 350°f in a pre-heated oven for 45 minutes.48
4. 3. 6. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. 4. Sift cocoa powder into one portion and the pink colouring in another portion. Cream margarine and sugar thoroughly. Using a whisk or mixer. Fold in the sifted dry ingredients alternately with milk. sugar and vegetable oil. Add dry ingredients. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. vanilla and currants alternately. blend eggs. Slowly add vanilla and egg whites. Serve 10. Put water in a small pot to boil. 7. Pour into a well greased square or round pan. 2. Baking powder l tsp baking soda 120m1 diluted milk
. custard powder and nutmeg. Spread the brown mixture at the bottom of the pan. grated carrot and toasted coconut. Mix well and share batter into three equal separate portions in 3 bowls 5. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. salt. The batter is now in three colours (cream. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. one at a time. brown and pink) in 3 bowls. baking powder and all spice together. 6. invert on a cooling rack can iced or served with vanilla sauce. When baked. 2. margarine. Stir in flour mixture. Cream sugar. Sift flour. 3. beat well after each addition of egg white. Sift flour. Using an electric mixer or whisk. Mix the batter thoroughly. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Serves 12. 2. baking powder cream of tartar and salt three times. Bake in pre-heated oven for 40 minutes. 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. 3. 4. 6.
FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites
3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar
Method 1. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Blend in colours very well without over mixing batters. alternating with milk. Top the brown with the pink as second layer. 5. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla
Method 1. peeled and mashed 2 large eggs 1 teasp.
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. baking powder and soda. Beat eggs and add to margarine and sugar mixture. and leave to cool slightly.49
For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Soak fruits in brandy. 6. Add the flavorings. allspice and baking powder. then stir in the toasted coconut. Sieve out fruits and toss in little flour. Sift together the flour. 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. Preheat the oven 4. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. nutmeg. sugar and vanilla until light and fluffy. Cream margarine. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 2. 4. Spoon topping over the whole top of the cake. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Note: Caramels. 5. Method 1. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine
. Add caramel or browning to sugar mixture. 4. 3. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. 7. This can be used in place of browning. Sift together the flour. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Melt the margarine and ensure that all the ingredients are held at room temperature. Bake at medium heat until cake is cooked (45-50minutes). 3. 3. Gradually fold in the flour mixture and floured mixed fruits. place margarine. Place on a wire rack to cool completely when fully baked. 2. To make the topping. Beak in the eggs one at a time. Mix thoroughly until foamy. using half of the milk. Pour into a greased brunet pan or hollow pan. lemon rinds and remaining brandy.) 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. Fold in the flour mixture into the margarine-sugar mixture. Remove from heat. 5. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Pour batter into well greased and floured pan. 2. 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.
Serve with vanilla sauce as a dessert/sweet. 3. Mix dough thoroughly until it stops sticking to the hands. 5. Add the remaining flour. When adequately risen again. Combine margarine. margarine salt and the remaining sugar in a bowl. 4. Add one egg at a time and beat thoroughly. 7. reserving some for kneading. Set aside and leave to cool completely before using for cake or caramel custard. 3. Makes 2 loaves. Shape into loafs and place in a warm place to rise until double in size. 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. sugar and vanilla and cream well. stir in the warm milk and boiling waters. When double in size. Bake at 350f for 50 minutes or until cake is golden brown. Stir and remove from heat when it starts bubbling to top level of the sauce pan. little at a time. 5. Reduce heat to 350°f and bake for 4Ominutes. Put the oatmeal in a large bowl. 3. Add the margarine. Shape in to two loaves and place in a greased bread pan. Fold in the dry ingredients alternately with the milk. bake in pre-heated oven at 4000 f for 10 minutes first. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 2. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Boil sugar and water quickly without stirring until golden b r o w n and glossy. 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. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Place on a board and knead until firm and glossy. Dissolve yeast in warm water with l tbsp sugar. Cover and set aside for 5minutes.50
2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt
Method 1. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. bake in a pre-heated oven for 30 minutes. Set aside until lukewarm. 2. Mix the soya bean flour. The pineapple should be evenly distributed all over the bottom. 6. Pour cake batter over the pineapple as a second layer. Remove from pan and insert on cooling rack. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. add half o f t h e flour and mix until smooth. Stir the dissolved yeast into the oatmeal mixture. 2.
Method 1. Beat well until the mixture is well blended. 3. 2tbsp sugar (reserve 2tbsp) and the salt. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Mix again and knead a second time.
. 4. CARAMEL 100g sugar 200m1 cold water
Method 1. 6. 4. 2.
3. Gradually beat in tile beaten eggs. Cover and set aside for 20 minutes. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Decorate for anniversary ceremony when cool. Grease a medium. vanilla and almond extract. Now sift the baking soda. Stir in the orange rind. Bake in a pre-heated oven at 350° for about 45 minutes. Mix together and add the currants to mixed fruits. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon
Method 1. 5. Beat eggs till thick and mix in to the sugar and fat mixture. Add the egg yolks one at a time. 4. Grate the coconut and spread out on a baking tray and put in a preheated oven. Beat egg white again. . Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Add the caramel. Cream margarine and sugar until light and fluffy. pour the boiling water over the oatmeal and mix thoroughly. 2. Mix the brown sugar and margarine till soft. stir to prevent burning or uneven browning. Toss together and set aside. 2. Gradually blend in the softened oatmeal. 3. 2. 3. Mix the orange juice with the rum together 4.
. Cream margarine and sugar till light and fluffy. Bake till dry but not coloured. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel.51
DESICCATED COCONUT 1 coconut Method 1. cinnamon and salt into the sifted flour. Prepare caramel and set aside to cool. Store in air tight containers for later use when cold. Occasionally. Break and grate off or scrape away the brown surface of the coconut flesh. beating very well. Fold in the flour ingredients. 6. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind
Method 1. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. 4. Sift together the first 5 ingredients twice 2. 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.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. beating well.
salt and baking powder. Lightly grease medium-sized baking pan and pour the batter into the pan. Serve as a snacks.52
5. 3. Stir in the dry ingredients into the milk egg-mixture. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. margarine. 5. Dissolve half of the sugar in the yeast. 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. 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. test for doneness and remove from heat. beat the mixture lightly for about 3 minutes. When brown. 4. Alternately mold batter in balls and drop in the heated oil. In a separate bowl beat the egg.
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. Make a well at the centre of the flour mixture and add one beaten egg at a time. Using a wooden spoon. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 2. 3. Sift the flour. Beat the batter until it is smooth. salt and baking powder till the mixture becomes crumbs. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 8. Sift sugar. Drain out oil and serve as snack. Serve with honey or pancake syrup. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. Mix the flour. Stir in the nuts and mixed fruits. Cover and allow to ferment till it bubbles (1 5 minutes). 5. Add scrambled eggs or sausage as breakfast dish. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Mix the sifted flour. 7. 9. flour. remaining sugar and salt in a bowl. Fry until the mixture is light brown and remove with a straining spoon. fat. Pre-heat the oven. 4. 6. Cover and set aside for about 10 minutes. 7. Heat vegetable oil. 6. 2. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Bake in the pre-heated oven for about 45 minutes. Heat the oil for frying and use oiled spooned to scoop the mixture. 5. Yields 1 serving of4 pancakes. At this time the underside of the pancake is golden brown. Flip the pancake cover to brown the other side. rise to the top and become popped. Fry until golden brown on all sides. Stir in the milk and mix thorough. Beat and drop the batter in balls from oiled Spoon into the hot oil.
. sugar. milk and vegetable oil. 4. Allow to cool and cut into squares to serve as finger food. 3. 2.
fat. BASIC PASTRY (FOR MEAT. Cold water is added gradually to the mixture and it is combined together. (2) Flaky pastry has ratio of two-thirds fat to the flour. Before mixing the ingredient for pastry. The water is used to bind the ingredients. It produced less flaky and tender crusts and it is often used for commercial productions. After mixing. always set aside some flour that will be needed to sprinkle on. pies may also be fried in deep fat. Add the fat and mix until mixture looks like fine bread crumbs. tender and golden brown in colour. fat. 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. 7. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. 6. pastries should be flaky. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Cookies should neither be too hard. rising agents and flavorings. salt and water.
. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. fish or sausage fillings. They should be removed from the trays immediately they are baked. Toss flour and salt together. 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. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. chilled and cut into desired shapes with biscuit cutter. nor too soft or crumbly. Cookies can be mixed by creaming method or pastry method. Roll out to ¼ inch thickness on floured board and cut into shapes. the pastry dough should not be over stretched when rolling and cutting.53
PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. The flour must be of good quality in order to produce firm products. board and dough when rolling. When mixing and rolling. Fill with meat. Cookies is another favorite snack made from soft dough. Over mixing will result in toughness of cookies. Gather into a ball and set aside for 15-30 minutes. Makes 8 pies. Prepare the filling and set aside to cool. Sprinkle with enough cold water to moisten. It produces very tender and flaky crusts. The tops at the top of each pie with fork or knife to permit steam to escape during baking. Bake in pre-heated oven for 30-40 minutes. eggs and milk. The salt contributes to flavor and the fat gives tenderness. 8. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The pies must be sufficiently filled. 4. The softer doughs may be dropped on baking trays for baking. 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. Cut the top with a fork and the beaten egg. sugar. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. the dough is lolled. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. The dough is gathered to form a ball and rolled on a flat surface. Plain pastry may be classified according to the ratio of fat to flour. 3. Cover the pie shells and seal properly. Pie filling must be made earlier and cooled before filling the pie shells. The surfaces may be smooth or rough. 5. When baked. It is made with flour. After mixing. well folded and sealed together to prevent leakages. For best result. Alternatively. and cold water is desirable. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. 2.
Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Add baking powder. Bake in preheated oven for about 40 minutes or till light brown. 6. Rub the sausage generously along the centre of pastry. 8. Make a well in the centre of the mixture and add water gradually to form a past. 5. See diagram for rolling out cutting guidelines. Add carrots. water and the seasonings stir well to mix up ingredients. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. nutmeg and sa1t Toss together until mixture forms crumbs. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Add the beef broth.
. Using a spoon. 4. which now gives 4 sausage rolls. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Use fork to cut the top of the rolls and place in greased pan. In a saucepan. Rub in the fat into the flour. Remove 2-3 tbsp of flour mixture for rolling out. 3. 4. 6. Sift flour and salt 2. spread the mixed sausage on the surface of the rectangle. 3. Prepare the margarine or oil pastry. 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. Mix the sausage and curry or nutmeg. peas. 2. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing
Method 1. Using the rolling pin. Roll up the remaining pastry. Roll over in two or three folding. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. 7. Handle dough as little as possible and place balts on a floured board. Fry for 2 seconds and then add minced beef or fish flakes. Gather the mixture in small balls without kneading. 9. 2. In a bowl cut in the margarine and rub in to have flour crumbs. Sprinkle flour into the mixture. 4. Cook for 8 minutes until beef is cooked. Stir-fry for 2 minutes and remove from heat. chopped and boil 2 ½ margarine or vegetable oil
Method 1. 5. 5. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. folding in and stirring well un flour is well absorbed. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. roll out the dough into Y2 inch thickness in rectangular shape.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. melt margarine or heat oil and add onion.
3. Pre-heat oil and fry until light brown. curry. 2. pepper. Make a thick paste with flour remaining margarine. pressing together to form a whole egg again. Heat the vegetable oil and onion in a frying pan for 2seconds. 4. 6. 6. 4. Sieve the baking powder. Allow chin-chin pieces to drain off oil after frying. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 2. 3. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Seal the edge of the last fold with little water. Cut into 3 inch long rolls and place in a greased baking tray Glaze the top with beaten egg and put in the oven to bake for about 40 minutes. 2. 5. Split into 2 sections again and garnish with cucumber slice to serve. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 3. 5. Add the flaked fish. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. If heat is too low or much quantity is fried at time. Peel the boiled eggs. Drain and serve hot. salt. Stir well and sprinkle in the flour to bind the ingredients. Do no knead pastry. 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. 4. Serve wit groundnuts as snack. pepper.55
2. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 5. 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. FISH ROLL a) Fish filling 250g flaked cooked fish ½ tsp flour ½ tsp curry ½ tsp salt 2 tbsp water ½ chopped onion 2 tsp vegetable oil
Method 1. flour board with reserved mixture. Cut into rectangular shapes and fill them with the cooked fish filling. cut length wise through the middle and scoop out the yolks. the chin-chin will soak the oil and will no be crisp. Note: Corned beef or sardines can be used as alternatives. Cover each half. flour and salt into a bowl. 7. 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. Add cold water and bind together. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Place the yolk in a bowl with the minced fish. 3. Gather the mixture into a ball and roll into ½ inch thickness on a board. 6. seasoning and water. milk.
heat until the coating is golden brown on all sides. 8. Heat oil for deep frying and cook the eggs under moderate. with a portion of dough. Fold in lightly with a metal spoon. Fry pies in heated vegetable oil till golden brown. After 5 minutes of whisking. Gather the soft dough in a ball. Reserving one table spoon of flour. without stretching. 3. 6. 4. Rub in the margarine for the flour mixture to form crumbs. sugar. 7.56
Method 1. 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. Put the mixture in to the greased pan over the paper and spread evenly. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. vegetable oil for frying
. Serve as snacks. Make a well in the centre. 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. turn out the cake on a sugared paper and remove the baking paper carefully. Remove sugared paper and cool the roll on a cake rack. Now spread the warm jam all over the surface of the rectangular-shaped cake. Peel hard-boiled eggs and set aside. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Now whisk. 7. Fill each pie shell with the prepared filling. mix flour. Now coat the shelled egg with remaining flour and wrap each egg. When baked. sugar and salt together 3. Add cold water to make the dough. 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. 5. 4. Gradually fold in the vanilla and warm water. 5.80m1 water ½ tsp baking powder Beans. 5. Grease a swiss cake pan and line with a greased paper. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Use a pastry cutter to cut pie shapes. Cut into smaller rolls. 6. 9. Roll out pastry about ¼ inch (1/2 cm) thick. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 4. Taking one at a time. Sieve baking powder into the sieved flour and sieve the sugar separately. drain serve as snack or cocktail. Coat the remaining eggs. Cut the margarine into the flour ingredients. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 2. 2. 8. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Bake in a pre-heated oven until golden brown and firm. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Sieve flour. 3. salt and baking powder into a bowl 2.
3. 5. 3. 8. cover the eggs generously with the sausage. Shape with assorted biscuit cutters. sugar. 5.57
Method 1. Cream butter and sugar until fluffy And egg and beat well 2. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour
. drain and when cool. Remove. Make 20. 3. 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. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. eggs and flavourings. Chill until dough is easy to handle (about 30 minutes) 4. Blend in vanilla. 4. Cover with bread crumbs and coat them lightly. 6. Roll into inch thickness on lightly floured boards. Cool and decorate with coloured icing sugar pipings. Makes cookies. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. 3. Stir in beaten egg and water/milk. baking powder and salt. Serve as cocktail tea items. Roll dough into V2 inch thickness. cut in longitudinal sizes. Add flour. Roll the coated eggs first in flour and dip into the egg wash. mixing thorough. 4. lemon and coconut chill dough in cellophane for 30 minutes. Mix properly and chill1 hour. a small at a time. Peel the boiled eggs and lightly four them gently. mixing well. 4. Place in greased baking trays and bake for 10-15 minutes. Cut into shapes with biscuit cutter. Sifted dry ingredients and cut in the margarine into flour and spices. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. 6. Mold the eggs properly to maintain egg shape. Makes 24. Mix together margarine. 7. 2. 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. Mix sausage with curry. 2. Stir in sifted flour.
Beat in egg and vanilla. Also. 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. sugar and vanilla. 7. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Cream margarine. 6. Bake for 8-10 minutes. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. beating until light and fluffy. Add sugar alternately with egg white. 4. Maintenance of proper hygiene is important when handling the ingredients. Shred coconut and set aside. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. fat. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. 5.
. 3. lemon grass and scent leaf tea. Put 2 or 3 cookies together with the vanilla filling in between them. flask and teapots. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. coffee. Energizers: Malted and vegetable drinks. 2. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut
Method 1. They are grouped as follows: 1. fresh fruits drinks. Makes 2 ½ -3 dozens. fruits juices. Soft drinks. Remove from heat and cool on wire racks. 6. 5. egg drinks. stimulating drinks between meals. tea. Allow them to cool thoroughly before removing them from the baking tray. beer etc. Nutritious drinks provide specific nutrients to help fight illness. cocoa. 2. 5. ensure that good quality fresh fruits are used. beat until blended. 4. mineral water. Cream margarine and sugar. 3. Bake in slow oven for about 20 minutes or until firm to touch. Stimulants: Coffee. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. fruit and milk drinks are more nutritious. However. Health Promoters: Fruit and vegetable juices
Beverages may serve as appetizers in meals. Stir in the water. as accompaniments to meal or the final course of a meal. Peel or scrape off the brown back of the coconut flesh. Use filling for sandwiching sponge cakes as well. Make 3 dozens. 2. boast the body’s energy and vitality and ensure a healthy lifestyle. Blend vanilla and desired food colouring.58
Method 1. Beverages may come from mostly animals or fruits and vegetables. 6. ensure that you use appropriate’ utensils like jugs. malted and vegetable juices. Chill for ease in handling. Stir in the coconut and mould into I inch balls. egg hot drinks. 3. Nourishers: Milk shakes. Refreshers: Fruit drinks and soft drinks. 3. Sedatives: Alcoholic drinks. 4. Place the balls apart in an ungreased baking tray or sheet. When preparing beverages. the beverage is known as fruit drink. 8. 2. They are later mixed with water or other beverage and served chilled. minerals and vitamins. add flour and mix well. Gradually add flour. Milk contains protein.
3. Sweeten with syrup 3. Remove seeds. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water
Method 1. Combine these in a bowl to prevent browning of the bananas. Squeeze out the juice. Orange and pineapple juices maybe added. scoop out the pulp and squeeze out juice through a sieve.
. Cool and add to fruit drinks. 2. 3. Slice the bananas and dice the pineapple. 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. Blender can be used to crush the pulp before sieving. 3. Wash and cut fruit into halves. 2. Add syrup to taste and the lemon juice. Pour over the juice in a jar. Using a sharp knife. reserving the shell. Make ½ inch water melon cubes from the scooped watermelon.59
GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Scoop out the melon fruit. discarding the seeds. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Wash fruit and cut into sections. 2. Boil for another five minutes for4fie syrup to thicken slightly. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. 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. 4. Chili before serving. peel pawpaw and remove the seeds. Wash. Stir in the orange juice. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Leave to cook and chill before serving. 2. Boil the water and leave to cool. trim the edge for the watermelon shell by cutting a saw tooth edge.
7. Boil the 3 litres of water and pour over the washed zobo. Filter very well and discard the chaff. Remove from heat. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 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. Sort the dried zobo flower to remove all dirt in it. stir in the ginger or cloves and set aside for few minutes. Wash lemon(s) and squeeze out the juice. 3. Add the pure water to filter and obtain the juice. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. 2. Stir in ginger. Wash. Cut beetroot in to small pieces as well as the apple. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Pour into jugs and chill before serving. Stir in the pineapple juice and sugar to taste. Cut into small chunks and put in a bowl. Add the bitter lemon last. 4. Serve chilled. Wash. Sweeten with syrup or honey if desired. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves
Method 1. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour
. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Garnish side of glass with cucumber/lemon slices. 4. Add the pure water and strain into a glass jug. 3. Mash the pawpaw or pulp in a blender. Alternatively. peel and remove the hard core at the middle. 5. 2. Add ice blocks to serve immediately. Cover and keep drink until cold. The fleshy part of pineapple is cut and served as a dessert or refreshments. 3. Sweeten with syrup and add the lemon juice. 2. 5. Use a blender or juicing machine to blend the fruits. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Add lime and syrup. 2. Leave to cool completely. scrape and grate carrots. Mix well and pour in to cocktail glasses. Add previously boiled water to mashed pawpaw and strain into a glass jug. Serve chilled in glasses and garnish with lemon/lime slices.60
2. Scrub pineapple. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 4. remove immediately from the water and place them in a sauce pot. 6. but do not peel beet root. Wash them in clean water. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste
SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla
Method 1. sweeten to taste with the sugar or honey. Mash but do not blend the plantain pieces and add the water. Add syrup and nutmeg/vanilla. Pour mixture into an air-tight plastic bowl and cover well. Chill till serving. Add the bitters and ginger ale. After heating cool and chill drink till service time. 4 lemon slices 2 tbsp sugar syrup
. 6. 4. 3. 5. Pour liquid into a pot. Serve immediately in wine glasses garnish with lemon slices. Filter the mixture through a fine sieve into another plastic or glass bowl. Add milk flavour 2. Mix the orange juice and milk together. 2. Crush it and pass through a sieve to extract the juice. 2. Avoid use of aluminum utensils. Mix all the ingredients in a punch bowl. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 4. Serve in tall glasses garnished with few pawpaw chunks. Remove the flesh of the sour sop and discard the seeds. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Garnish with orange slices serve in tall glasses. 3. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Chill and serve garnished with lemon slices. Slice into bits and put in a bowl. add sugar or syrup (if necessary) and boil for 20 minutes. Wash and peel bananas/plantains. 5. 2. Chill the orange juice and the wine. Place in a bowl and add a little water to the fleshy part. 2. 3. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Pour the fruit juices and tea over a large block of ice in a punch bowl. 6. chilled. Note: Pineapple or grape fruit juices may be used or added. Wash fruit very well. 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. M ix in remaining water and strain the liquid into a glass jar. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top.61
Add the lemon rind pour the water into the jar. Add eggs to mixture. 2. Mix all ingredients either by whisking or mixing in a blender.62
Method 1. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Serve into four glasses and add ice cubes. Serve chilled with lemon slice topping as garnishing. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. 3. Mix well after each addition. one at a time. Add ice cubes and lime/lemon slices and serve chilled. Dissolved sugar in water. Add sugar if desired. Half a teaspoon of brandy flavor can be used in place of pure brandy. Blend half of the orange juice and milk in a blender until smooth. Wash and break eggs into saucer. Squeeze the juices from the lemons into a jug. Note: Oranges. 3. 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. Stir in the remaining orange juice. Chill the brandy. tangerines. 3. Cut into pieces. Dust with nutmeg as garnishing. Peel the lemon and out the pit including the seeds. 3. Pour into glasses. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango
. 2. 2. Add the syrup to the juices 4. 2. 4. Push the lemon pieces and apple sections through a juice extractor/blender. Wash lemons. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Stir well and add the wine or ginger ale. lime or grapefruit can be used in place of lemon or in addition to lemon. Combine the juice in a bowl. strained juice and sugar syrup. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice
Method 1. Strain the juice into a jug. Stir in the brandy. Wash and cut apples into sections. 2. Cover the jug and allow the lemonade to cool. Stir in the syrup and strain. Serve chilled.
Beat in the vanilla and lemon extract. Cut up carrots and blend to a smooth pulp. Continue until smooth mixture that light. 4. creamy and double in size is obtained. 7. 5. Cover and set aside. Fold in sifted flour and baking powder very gently 6. cloves and vanilla Mix thoroughly. 3. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt
Method 1. 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. Whisk eggs. Melt margarine and leave to cool. Place in a bowl and mash very well. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. vegetable tarts. Wash. 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. cakes an puddings) and light dessert dishes (ices and fruits). floured baking pan. making sure that it is not stretched 4. Add three quarters of the water to the carrots and strain out the liquid into a bowl. stirring well till dissolved 2. In preparing and serving desserts. beans pie or fish pie. 2. Add the remaining water to the crushed mango and filter out the liquid. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 3. 6. peel and chop mango flesh. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs
. Fold in the melted margarine or vegetable oil gently. Remove from heat and whisk until cold and thick. Most light desserts are usually served chilled. appropriate cooling temperature is important for maximum enjoyment of such dishes. 4. Therefore. 5.63
Sugar to taste 800m1 water Method 1. 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. Leave to cool 3. 3. Stir in the run or run flavouring. sugar and cream of tartar in a bowl over a pan of hot water. Add margarine and nix well 2. They are usually served as the third courses in meals (fruits pies. Place in a greased. 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. Allow to rest in a cool place before using for jam tarts. 2. Serve chilled in glasses with ice cubes. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Mix carefully until slightly smooth Handle pastry gently. Cream eggs and sugar. They increase the enjoyment of meals.
mixture. and bake for 25 minutes. Do not allow to boil. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Serve in cups. 4. Add the cooked cornstarch and mix well. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ½ ml vanilla(1 ½ teaspoon) 2 tbsp cornstarch Method 1. Add vanilla and pour into a shallow pan. Remove from heat and leave to cool. 2. add sugar. Add vanilla and chill before serving 8-10 servings. Separate eggs . Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Dissolve gelatine in 2 tbsp water and stir into milk mixture. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 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. Serve as dessert. vanilla. Return to sauce pan and cook over medium heat. 4. 5. 3. stirring until it thickens. 5. 4. sugar and egg yolk together. Beat eggs slightly. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. beating only the milk. salt and milk. Prepare cornstarch with little boiled water. stirring constantly with a wooden spoon. Gradually add the vanilla or banana flavor essence. make it thick and set aside. Beat the milk mixture until thick and stiff enough to form peaks. 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. Heat milk to lukewarmness. Beat egg yolk and blend 25g of sugar. Cook water in a pan and leave to simmer. 3. stirring constantly as the mixture boils. Pour into greased baking pan. 3. 2. 3. 2.serve topped with cornflakes. milk. 2.
. Place the milk mixture over water simmering in the pan. Mix cornstarch or custard and a little milk. Fold the egg whites into the egg yolk and milk mixture. Heat the mixture to hotness. Freeze for 30 minutes until mushy. nutmeg and salt. Beat reserved egg whites to stiffness and fold into the cooled milk. 6. Cook for 2 minutes longer and remove from heat. Get the egg-milk mixture from freezer and beat till smooth and creamy.64
2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water
Method 1. Vanilla/nutmeg Method 1. Makes 6-8 servings. Freeze in covered plastic container until it is firm (4hrs). fruit chunks or jam.
2. Keep refrigerated. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Heat 250ml milk diluted with 3tbsp water to warmness. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. Juice from pawpaw can also be added. Freeze until mushy. 3. 5. Cool and bottle. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Serve decorated with corn flakes. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. stirring occasionally. Top with coconut pieces. Colour is golden brown. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Toss gent1y using a wooded spoon. Cover and chill for at least 3 hours. Use as spread for bread and filling for doughnuts. Dissolve gelatine in the remaining 2tbsp4water over low heat. 3. While still hot. 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. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Add the remaining sugar and lime juice. Beat eggs. 3. (not hard frozen) stirring once. 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. Pour warm milk over egg mixture. Toss gently again before serving into cocktail glasses or salad cups. Combine all the fruits in a bowl. Cook until set but not sticky (about 35 minutes). 3. 2. 4. 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. 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. Combine all the above ingredients in plastic bowl and mix well. except shredded coconut. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. 2. 4. sugar and vanilla/banana flavour together. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Scoop into cocktail glasses and garnish with a slice of lemon.65
FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice
Method 1. vanilla
. 2. Mix orange juice and honey and pour over the fruits. 4.
Whisk gelatin till fluffy. Sour sop juice (undiluted) may be used. lemon juice. 6. Mix gently. Scoop gently into desert cups and top with the mango chunks. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. ginger and remaining sugar 75g over a boiling water till melted.66
Method 1. 5. mixed fruits ginger and nutmeg. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. 4. beat gelatin until fluffy. 7. When the pudding are cooked. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar
Method 1. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Sprinkle ½ of the corn flakes into a round or square pans. Whisk the chilled milk and sugar. 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)
. 4. Peel and chop the mango flesh. Bake in a preheated oven for 30. When the bread is softened. vanilla and lemon. 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. Beat eggs and add the flavourings. add the gelatin mixture and beat well. vanilla. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. Gradually add the gelatin mixture. Beat milk until thick.40 minutes. 4. 5. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Add lemon juice and sugar. 6. Press the juice through a sieve into a bowl and reserve the juice. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Chill the milk for 3 hours 2. 3. 2. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 5. Dissolve gelatin and chill till firm. . m. Chill milk for about 3 hours. When set. add the eggs. 2. 6. Allow to cool Place sauce on plate and serve the pudding on top. 3. Add the mango juice. combine100g of margarine. Add the beaten 1 egg and whisk till thick. 3. Cover and freezer till set.
Bake pudding over medium heat till it is set (about 20mmutes). diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 5. 2. 6. Heat the cold water and sugar in a pan till the sugar dissolve 2. flour. egg and milk. baking powder/soda. Serve into dessert plates and top with ice cream or vanilla sauce. Bake in 350 of pre-heated oven for 45 minutes 6. Make 6 servings. Cream margarine and sugar till fluffy. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Remove syrup from heat and cool. Spoon into well-greased custard queen cake cups ¾ fullness. flour. Add the sugar. 4. 6. 5. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. 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. salt and baking powder together. Pour into the pan with the melted margarine. Blend in the milk gradually 2. diced 100g raisins
. 4. In a bowl. orange and mango ½ tsp nutmeg Method 1. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. and all spices in a separate bowl.67
Method 1. Sieve well Add the raisins. Spoon the fruit chunks evenly over the batter. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. 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. Add the remaining ingredient and mix together. 4. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Melt margarine in a square or round cake pan 2. Wash peel and chop pawpaw 4. 3. Add vanilla. Add flour ingredients to the creamed margarine mixture and blend well.
FRUITED ICE MILK
1 firm mango. 3. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. sugar. When set remove from heat and place upside down in dessert bowls to serve. pudding may be streamed on top of the cooker. Alternatively. mix flour. Mix salt. Makes 10 serving. nutmeg and baking powder Stir in the milk until smooth 3. Grease generously two shallow round pans.
Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. 4. Remove from freezer and whisk very well Add the sugar and whisk again 3.68
Method 1. Serve in cocktail glasses. Fold the fruits into the whisked milk in the bowl. Cover the bowl and return to freezer and freeze till firm.
Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. mixing bowls and spoon. Skill in application of creative knowledge in designing special decorations. 6. zigzag ruler/comb etc. egg beater. Start by deciding on the type of cake desired. 8. margarine. aluminum foil wrap. 3. 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. Spread the batter evenly to the sides of the pan. rich cake etc) and obtaining the ingredients specified by the recipe. 6. wooden spoon. Lift the pan off carefully and let the cake cool completely for at least one hour. The right equipment 2. Cake Board: Necessary for placing the cake. For the icing: Icing sugar. 7. Creaming gives better result. ingredients. electric mixer. 3. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. icing colour kits. Success in cake icing depends on three major factors: 1. decorating bags. Place the cake in the pre-heated oven and bake according to temperature specified. cake pans. The only special tools needed are as follows: 1. 8. The type of ingredients used and mixing technique. rolling boards and pins. When baked. The following are some specialized pieces of cake decorating equipment: 1. design rollers. 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. 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. place the cooling rack over the top of the pan and urn both pan and cake over. marking rings and cutters (plastic or metal). plastic or metal turntable. spatulas or palette knife. For cake baking: Cake recipe. aesthetic value and quality of cakes. 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. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Pre-heat the oven to temperature (gas mark 3) specified by recipe. 5. decorating rule or comb. Different shapes are available according to cake pan sharp. Cake Baking Information 1.69
Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 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. carrot cake. 4. (marble. electric mixer. 4. It should have soft natural brittles that should leave no marks when brushing.
. 2. wooden spoon. eggs. For the decoration: Decorating syringes or tubes (plastic or metal). Set aside. 3. cooling racks. Place the cooled cake in a cake board for the icing. scale and other measuring tools. The main purpose of icing cakes is to enhance the beauty. 3. 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. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. 2. 7. coffee. 5. Icing also contributes to the taste of the baked product and prevents loss of moisture. if frozen. cake boards. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. 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. nozzles. Consider method of mixing. Nozzles are available in different shapes and sizes. richness. Cream the cake and mix to recipe directions. Always defrost the cake completely before icing. It is available in plastic or foil scaled thick papers. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. To remove cake from the pan. 2. sieve etc. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing.
14. Beat well with a mixer or wooden spoon. Sift the icing sugar. Egg Separator: Plastic or aluminum tool which is efficient in quick separation the white and yolk portions of eggs in preparation of royal and sugar paste icing. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 10. making sure none of the egg yolks get into the white and beat gently to stiffness. Cream with wooden spoon or electric mixer. Cutters: These are available in different shapes and sizes. vanilla and half of the milk in a mixing bowl. 13. using palette knife or spatulas. 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. Separate egg white from the egg. 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. gradually stir in sifted 900g icing sugar arid egg white. 5. 11. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Place the cake on a cake board.70
9. Mix Bowls: Plastic. The cake with sugar. 7. Apply sugar syrup or jam all over the surfaces of the cake. Reserve the remaining sugar. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 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
. These include cups. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Add more sugar to make icing stiff if necessary. Add remaining sugar to make icing stiff if necessary. SUGGESTED ICING RECIPES ROYAL ICING 1kg (2 packs) icing sugar 1 ½ tbsp glycerin 2-3 drops of lemon juice 2 ½ (egg whites) few drops of colouring one 8 inch diameter baked cake Jam or sugar syrup Method 1. 7. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 9. Place margarine. It Is usually expensive but use full for perfect finish. In a mixing bowl. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. syrup/jam for cake icing to stick well to the cake. For icing. Cover and set aside for about 30 minutes. 4. 15. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 12. 6. 3. 2. Brush off cake crumbs and position the cake properly on the cake board. 5. Add the glycerin and lemon juice. sifted icing sugar. 6. Follow the icing tips presented in this book. Continue beating till the mixture is stiff but is of spreading consistency. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. glass or stainless steel bowls that are easy to hold and is provide good support. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. jugs and scale. 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. 2. Re-beat the icing mixture and spread generously over the cake surface. 8. 4. 3. Use a pastry brush to remove loose crumbs from the cake. spoons.
6. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Smooth and shape the fondant on the cake. Use cutters to make plaits. using a wooden spoon until mixture is fully mixed up. For decorative rolling. 2. pliable and no longer sticks to the hands. use same method of preparation to apply petal taste icing using these ingredients. Gently. 5. Note: Alternatively. Beat the egg white and glycerin in a bowl till frothy. allow it to defrost and knead again until soft and pliable. bring out from freezer. Trim excess from the base. using a rolling pin on a clean board. Continue to knead until the ‘fondant is smooth. 3. and water (a drop at a time) and if it is too soft. Knead well. remove the mixture from heat and add drops of flavour or colouring if desired. add more icing sugar. use a pastry cloth to roll out icing for smooth finish.
Method 1. As you roll. 4. flower or other designs such as board twists. 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. add the liquid glucose and water. Mix icing sugar and gum together. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. 6. 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. Coat cake surfaces with j am or syrup. . 2. 3. Combine gelatin. Gather the sugar and gelatin mixture into a firm ball. 10. Attaching ornaments and sugar beads if desired. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon.
. 8. 3. Let mixture stand and cool to lukewarm. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. knead the sugar mixture or fondant. When ready to use. Add the beaten egg white. If fondant is too stiff. Attentively. 5. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface.71
Method 1. Dusting corn starch powder or icing sugar on a flat surface. 12. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 2. 7. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. 7. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. 8. Mix in more sugar. Now place half of the sifted icing sugar in a bowl and make a well. a little at a time until the icing sugar are added. 4. Roll out the fondant in enough portions. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. 9. use a textured rolling pin to roll over the coated cake to give the design on the pin. leaves. Add the sugar and blend them very well. liquid glucose. Leave paste in air tight container of room temperature for about & 12 hours before using. Keep fondant covered with a damp cloth to prevent a hard surface from forming. Gently lift the fondant over the rolling pin and place over the jam coated cake. Stir in the shortening and while shortening is not completed melting. glycerin and cold water in saucepan and stir well until thick. Decorate with piping softer icing or cut out flowers and designs. then place the paste in a plastic bag. Place the mixture over low heat and heat until dissolved. using cake smoother. 11.
5. when planning for the cake. leaves. (c) Pushing the excesses to the sides. The basics of piping on iced cake include the following: 1. When mixing. a few drops of blue colour or lemon juice can be used to whiten the icing. Use toothpick to add paste colour while liquid colouring in added is drops. In the 900 angle. 2. 4. To make this easier. Decide on type of decoration to be done on the cake as well. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. Away practice the decoration on another surface before applying directly to icing coated cake. A turntable or a turning cake stand makes it easier particularly for round cakes. 4. Start by leveling the surface to ensure that the top is even and not peaked. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. Cakes baked the previous day are more easily decorated. To achieve good decoration. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Freshly baked cakes tend to crumble and flake off their crumbs. 3. Piping is very popular way of decorating.
. Chilling the cake before it is iced also makes icing easier. Use clean and dry equipment. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. 1. 5. As a basic rule. guide the decorating tip with the other hand. 3. it is important to have an idea of the cake design and the details you desire. Making ones special design promotes creativity and originality. stars. 9. 7. Give a smooth finish. Using a bread knife. 8. 6. For royal icing and butter cam icing. Choose desired or appropriate type of icing. check the recipe for rolled fondant icing. follow these guidelines. flowers and stars stand out in the cake. 2. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. With one hand. sugar paste etc. It involves the use of piping set (decorating bag or syringe). Colour is what gives icing beauty and personality so that the cake boarders. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. Always use enough of any colour because it is difficult to obtain the same icing colour later. Allow first coat to dry (about 30 minutes or more). Use good quality ingredients and avoid icing sugar that is already caked or solidified. This can be done after the cake is completely cool. Fill the bag or tube half full of icing.72
GENERAL RULES FOR ICING 1. trim off the crown or raised portions of the cake. (d) Ice evenly all over the top and all the sides till all surfaces are iced. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. 3. For fondant icing. Before making decorations. Coat the surfaces of the cake with apricot jam or sugar syrup. In the 45° position. pushing the icing towards the opening or nozzle. 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. chilling the cake first is recommended. 2. Start icing from the top of the cake by: (a) Placing a large amount of icing on the centre of the top (for royal and butter cream icing). (b) Spread across the whole top surface. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. flowers and shell designs require stiff icing consistency. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. apply pressure with the other hand that follows next. Boarders of cake need medium of consistency for ease in squeezing out the icing. Use a mixer to combine the ingredients. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Flavouring may be added to the icing if necessary 10. Apply a little pressure to the palette knife and smoothen the top last. Sieve the icing sugar before use for smoothness.
Shell nozzle has serrated curved opening which is used for making shells. The shapes are usually cut out and left to dry before being pasted on the iced cake. and heavy pressure. 4. stems of flowers. the bigger the opening. Relax and stop the pressure. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 3. the larger he decoration. use special metal or plastic cutters. Using cutters for roses. ribbons and live lowers may also be added as decoration. You may also write straight unto he cake surface. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. 1. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. zigzag and rosettes or drop flowers. Prepare rolled fondant icing and roll out on the flat surface. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. Such twists can be used as boarders. Stars: In order to make stars. Use this nozzle to print horizontal lines. The most common types are as follows: 1. flowers like small rose and basket weave. beads and balls. vertical lines and vary lines by moving the nozzle in straight lines. Press out the icing with enough pressure to build the bead of ball as for stars. Twist the end of the bag closed. hold the tube of 900 angle with the surface of the cake. bows. Zigzag: To make zigzag. 5. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. rope boarders and puffs. Leaf: To make a leaf. 6. 3. attach the cut outs to their position on 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. using butter cream icing. 4. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. use the plain round nozzle used for dots to write. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. For a row of shells. pulling tip away to form the shell’s tail. stars or other shapes. With the other hand. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Dots/balls: To make dots. When dry. shells. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours.
. Pull tip way. 2. To make the above mentioned techniques follows these tips: 1. lift the tip of the nozzle slightly to let icing build up the fan into a full base. Check diagram in the book on directions. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. 2. start another shell on the tail of the previous one. Follow these guidelines in making cut-out patterns decoration.73
4. Star nozzle with star-shaped opening is used for making stars. Writing: To print or write words. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Control and stop applying pressure when the decoration is created. Round nozzle has plain round opening and comes in various sizes. 2. c. or b. cut many shapes and place them on a floured surface for them to dry. beads and outline of shapes. This nozzle is used for writing messages. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. lines. 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. letter and numbers. 5. 4. Ornaments. 5. Apply a little pressure to press out the icing and pull the tip away and the star is formed. 3. Shell: To make shell. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. making dots.
E. (1985) The Students Cookery Book. England. Kemt. O’ Reilly. (1990) Creative Cake Decorating Made Easy Heart Fortishire. Patricia (1984) Family Cookbook. Mc Cormick &conpany (1991) Mc Cormick Cook Book.A. E. Illinois-U.
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REFERENCES Ceserain.merehurst.S. Ideals Publishing Corporation. Ferguson. G.England The Broadwater Press Ltd.Wright. Hong Kong: Ohenheimer Publishers.T.The Process Approach. (1 994) The Complete Cook London. Stanley Thomas Publishing Ltd. Henson. Warn. Merehurst (2000) Beginners Guide to Cake Decorating: www. Culpitt. and Kinton R. J. (1981) Basic Cookery. Wisconsin.0 (2002) Food Preparation and Service. Oxford. Ilodder and Stonghton Education Ltd.