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meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube
Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.
2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped
Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice
METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine
3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine
½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf
Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube
Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes
1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube
Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.
4. chopped 2 lives beef stock 2 fresh tomatoes. tomato juice. Add the beef cubes. 3. 1 tbsp flour. Separate the deboned fish into chunks of about 1 inch sizes. pepper. pinch thyme and curry Method 1. Stir frequently. Makes 5. Melt the margarine or heat vegetable oil. Add the cooked chicken and stock gradually while stirring. Simmer for 5 minutes and serve hot with toasted bread triangles. 2.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes.6 servings. Garnish with chopped parsley or cucumber dices. fat and stock in a saucepan. Stir in onion and the flour. salt . 5. 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. Put flour and margarine in a saucepan and mix together. 3. Stir gently and cook for another 3 minutes. Method 1. 2 tables. and allow soup to simmer for 10 minutes. Cook for 10 minutes and serve hot with toasted bread as appetizer. Stir in the cooked peas 4. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. and stir in the thyme and curry. Add the potatoes. CREAMY FISH SOUP 1 medium scale fish. Add the salt. carrots and bay leaf. Cook over medium heat. Serves 6-8. cooked and deboned 750 fish stock 1 large onion. Remove from heat and serve into soup bowls accompanied with buttered toasts. Stir in the fried onion slices. Gradually add beef stock. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. salt. pepper soy sauce and seasoning cube. Add the fish and the remaining ingredients.in 1 inch cubes 4 carrots. garlic and any other seasoning.6 servings.in 1 inch cubes 1 bay leaf. 3. 2. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. pepper . Stir together milk and flour. 4. Make . MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. 4. 2. Serve hot with buttered yeast rolls or bread slices. chopped onion 1 litre chicken stock salt and pepper to taste. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste .4 3. Cook and stir the mixture until thick and well blended.
Pour in the stock gradually. Add milk and seasonings. pepper. Slice cucumber thinly. Add the thyme. Simmer for 2 minutes. mixing well. Melt the margarine and add the onion. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Melt margarine and blend in flour. stirring well. Cook gently to soften. Mix together the olive oil. Reduce heat and allow to simmer for about 15 minutes until thickened. 6. stirring occasionally. 2. 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. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. celery. Stir in the flour and cook over gently heat for 2-3 minutes. Remove bay leaf. Chill before serving. green onion and garlic. Serve as sauce for shrimps and fish fingers or fish balls. 4. Add the prawns and cook for about 2 minutes. 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. 5. vinegar and salt 3. bay leaf and any other remaining ingredients. stirring constantly until thickened. Wash and cut the ripe firm tomatoes in to 4 segments in each. Simmer. 3. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. red wine. 2. Combine all ingredients in a saucepan. Serve with braised beef. 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. chicken or over plain boiled rice. 2. 3. bringing up to a boil and stirring constantly for 3 minutes until thickened.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. 2.
Add seasonings until smooth. Clean and cut fish into bit size. Remove from heat and cool.6 Method 1. Add the fish mixture. Place in a bowl and add onion. Cover pan and cook for 6 minutes till potatoes are cooked. Add the leeks. cover again and cook for about 2 minutes. thyme and curry. Serve over vegetable salads. oysters. Simmer for 5 minute 5. Mix flour and melted margarine. Mix flour and half of the fat in a saucepan. 3. Serve on fried fish or roasted chicken. Add the cleaned shell fish (shrimps. 2. 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. . yam or potatoes. Stir well. Clean vegetables. mushrooms. Beat eggs and milk. stirring constantly until smooth. 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. 3. pepper and diced tomatoes. 5. Add milk and bring to boil. onion and stock. add potatoes. white pepper and salt. Stir in the vinegar and cook for about 2 minutes. 1-Teat the vegetable oil in a saucepan and pour in the water. 2. dice onion. potatoes and chili pepper. Add the puree tomato sauce and salt. chilli pepper and seasonings. Additional water can be added if needed. celery. 3. 2. 4. 3 Stir in beaten eggs. stirring constantly. 6. Gradually and the rest of melted fat. Melt fat. crab). 2. 4. Cook for 20 minutes. 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. 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. Simmer for 10 minutes and serve hot over boiled rice. Gradually add egg mixture to flour mixture over low heat while stirring. Chop the celery and slice the white part of leeks. Add the mustard. clams.
salt and flour. and pumpkin leaves are generously used in either fresh or dry forms. groundnut-oil.7 4. Make a batter with some of the broth. 6. waterleaf. 4. 7. vitamins and minerals. rice or macaroni. celery and spices. Add diced onion. Stir in the corn and eggs. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. discard the bones and return to the stock. Although they do not make complete meals. Season with salt. the . plantain. Apply heat and cook until beef is cooked (about 10 minutes). Vegetables like bitter leaf. they are highly valued aspects of meals. green pepper and chopped fresh tomatoes. They may be light or thickened. Simmer for 5 minutes. Cut the fleshly parts into small slices. spinach. groundnuts. cornstarch and cassava starch pastes. 8. 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. Various types of local spices and condiments re usually added to soups to enhance flavour. 5. 2. 3. Palm-oil. Simmer for 3 minutes to improve taste. stews and sauces are similar to continental types. They are usually used a accompaniments or toppings to carbohydrate food forms. NIGERIAN SOUP AND SAUCES Nigeria soups. remove the bones or debone the chicken Cuts. garlic and ginger in a saucepan. 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. Serve 6-8. apon (agbono). Serve hot with crackers as an appetizer. to thicken and to stabilize the soup products. 6. 7. corn and celery are cooked. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. When cooked. cotton as well as yam. turning the soup gently. 4. Mix together flour and vegetable oil and set aside. various optional ingredients are use a to thicken the soup. 9. Put minced beef. 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. Serve hot over plain boiled spaghetti. Also. onion. Most of the soups and sauces don’t need garnishing because of their colourful natures. 5. Thicken the soup with the flour mixture and cook till onion. 3. Remove from heat and stir in milk before serving as appetizer. 2. seasoning cube and add pepper to taste. The list includes assorted edible seeds such as melon. Stir in the tomato paste. cocoyam.
6. 3. fish and vegetables used. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Note: Goat meat offals or cut-up hen can be used in place of beef offals. They are available on supermarket shelves. 4. Some of the soups and sauces are available in convenience forms. 3. Mix well. BITTER LEAF SOUP 450g lean beef. add to the boiling mixture and cover pot. Stir well and allow the soup to simmer for about 10 minutes more. 2. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Now place the melon seeds in a dry frying pan. salt and potash. 7. Pound the thickener (cocoyam/yam) into 2 balls. Serve hot in soup bowls as appetizer. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Simmer for about 5 minutes. Place over heat and toast the melon seeds until they are lightly browned. Continue to cook. Grind melon seeds and spices to a smooth paste. 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. 2. 5. 8. melon and apon soup preparations. Combine the remaining water. Now add the crayfish. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Season with salt to taste. 4. pepper and locust bean. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Examples are ready to use pepper soup. The soup becomes thicker.8 abundance of meats. Add pepper. 5. 6. Remove from heat and serve hot with pounded yam balls. seasoning cube. Lemon grass. Wash and cut the meat into bit-sized chunks. washed and lemon grass leaves and lime leaf. 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. Cover and leaves to boil for 5 minutes. palm oil and cooked beef. Prepare stockfish and smoked fish and boil till tender. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Add the beef stock. The recipes presented are simple enough for anyone to prepare.
Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. pepper and salt to the soup and simmer gently until cooked. pepper and tomato and set aside. BEEF AND FISH OKRO SOUP 250 Cooked beef. 4. 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. Fry for two minutes and pour okro mixture into the boiling meat. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf Method 1. Mix well.place vegetable at the top of the soup. Cook uncovered over low heat for 2 minutes or till the soup is heated through. 7. yam or plain boiled beans. Add all the ground ingredients except the melon. Heat palm oil and fry the beef cutlets lightly. cleaned 2 tbsp ground crayfish Method 1. . Stir in the fish and continue cooking. 3. 2. 3. 5. Add the sliced onion pieces and fry till lightly brown. 2. Wash and blend the tomatoes. . 6. Serves 6.Combine cooked beef lumps. 8. 4. bee broth or water in a pot and heat at simmering temperature. Wash the water leaf very well and chop into small bits. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.Clean and remove bones from dry fish and add to the boiling meat and liquid. Simmer for 10 minutes stirring occasionally. Boiled chicken in place of beef. Cook gently under low heat. 6. Remove from heat and serve over hot boiled rice.Stir in the tomato and pepper. 5. 3. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. sprinkle with salt and mix gently but thoroughly. stirring occasionally to prevent burning. 2. Cover pot and cook for 2 minutes 7.fish mixture. chop onion. 4. Stir well and add the beef broth salt and other seasoning.Add remaining ingredients except salt and vegetable. 8. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Serve with pounded yam or amala balls. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. unti1 taste is well blended.In another sauce pan. pepper and half of the onion. 300m1 vegetable oil Method 1. Add seasoning.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish.Wash and grate okro.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. Stir-inn beef and fry together for about 5 minutes.
Add the cooked chicken.Stir in the grated okro and keep the soup boiling uncovered.Add the palm oil and apply heat to cook for 5 minutes. 5. washed prawns. 5.Remove from heat and serve with hot Amala. 6. 3. cleaned fish and fermented melon and the seasoning cube. cleaned and boneless dry fish. Blend the pepper and tomatoes. periwinkles cooked beef.Add the seasoning cube. Cut up older chicken into serving sizes. Remove from heat without over cooling vegetables. 2. ground pepper and tomato mixture stirring well to prevent burning. 4.Wash okro fruits thoroughly and grate coarsely. Add the shrimps. pounded yam or cassava meal.Wash the leafy vegetables thoroughly and slice/chop finely . season with salt and cook in 200ml water until cooked. Season with salt. without overcooking. Fry the chopped onion. 7. wash place in a pot. 2. heat slightly to almost smoking point.Prepare the dry fish. grounded pepper and salt and stir briefly. Steam for about 5minutes. Method 1. 6. Stir in the chopped vegetables and cook for about 2-3 minutes. 4. 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. shrimps or periwinkle (optional) Method 1. 4. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. HERB OKRO SOUP 20 medium okro fruit (fresh) 4-6 tbsp palm oil 2 tsp ground pepper 4 tbsp ground crayfish 1 medium dry fish 1 bunch pumpkin leaf 1 bunch black pepper leaf (Fresh Ozizza) 1 seasoning cube 200g cooked beef litre beef stock salt to taste dry prawns. Fufu orAmala balls. prawns and cooked beef and place in a sauce pot with the beef stock. 3. Add the chicken broth and bring to full boiling. Add beef broth (100ml) and cover to simmer.10 Note: To improve the drawing consistency. dissolve the ground melon and pepper. Serve hot with pounded Yam. Semovita. Wash and chop the vegetables and onion set aside. 2. stirring once. Crush in the seasoning cube. Place palm oil in a sauce pot. eliminate the use of fresh tomato. 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. Set aside. In another 200m1 of water in a separate pot. . 3.
Add salt to taste. Debone and clean the fish.Boil the yam in enough water to cover the yam pieces. Serve 6-8 DRY FISH PALM OIL SAUCE (Uncooked Method) 12 pieces of a small tuber yam 150m1 tin palm oil Water for boiling yam 3-4 tbsp crayfish 1 tsp ground pepper ½ tsp potash 4 small sized dry fish salt to taste Method 1. stirring constantly. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 6.Using the pestle. 6. Serve warm as soup with pounded yam baits. stir occasionally.Add potash and palm oil. 3. except bread in a bowl. Blend the tomatoes and peppers. Stir occasionally to prevent burning. Serve warm as soup with pounded ripe plantain and starch or garri balls. 4. Sprinkle salt over the soup and add pinch potash. allowing it to bubble for 10 minutes. Pound till smooth. Spinach greens may be used in place of okro. Season with salt to taste. The thin soup without okro is good for dieters and adequate for convalescents. Serve over the boiled yam or unripe plantain. Stir occasionally. l. beef and bitter leaf. 5. Wash and chop the cucumber and set aside. mixing well. 8. tin melon seed ground small washed bitter leaf 1 small marg. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar. Garnish with tomato wedges and serve as appetizers. Tin palm oil Method 1. Add the dissolved melon. Serves . mix well and cook for 5 minutes with pot covered. Chop the cook shrimps and combine all the ingredients. 3. if desired. 3. Add the onion and fry till lightly brown. 7. Do the top of the sauce with palm oil. Mix well and cover and bring to boil. 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. Mix well and bring soup to boil again cooking for 10 minutes. 4.Roast the dry fish lightly and put them hot into the sauce to absorb it. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. addthepumpkn1eagtth and boil again for 5 minutes 9.11 5. Mix well with pestle till oil is mixed in the sauce. Stir in the tomato mixture and steam till almost the dehydrate. Remove cooked yam pieces and reserve t liquid. . 2. Stir in the remaining water/beef broth.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. 2. 7. 5. corn meal balls or garri balls. 2. Dry fish and may be used instead of chicken.Put pepper and crayfish into a wooden mortar. 4. dry fish. Pour palm oil into sauce pot and heat till it begins to smoke. 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. 6. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. squeeze the fish gently to soften them. Spread between two slices of bread and cut into triangles of each sandwich.
Method 1. 4. 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. The colour is also affected by excessive heat. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. as an appetizer or an accompaniment to main dish. Top with fried or poached egg. Place a frying pan over heat and melt the margarine. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. well. It is cooled and poured over the prepared fruits. stems and the like must be removed to make eating easy. or blemishes. 3. Set aside. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. When buying vegetables. Add the chopped onion. garnishes and dressings or creams which act as seasonings. texture and colour and nutrient. Syrup can be added to fruit salads. All salads have the main ingredients. Almost in all cases Salads are served with some kind of dressing or cream. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. and rouphages. a)Ensure that the salads ingredients are fresh. or desserts dishes. uniform in colour. 5. c)Ensure that there is variety in colour texture and taste of items or ingredients. flavours and optimum palatability. Salads may be served as a separate course. clean and crisp. All fruit salads should be chilled before they are served SAUTE VEGETABLES 500g green leafy vegetable (Spinach) 1 medium onion 200g flaked fish 1 green pepper 100g fresh prawns (cleaned and cooked) 2fresh scent pepper 4 firm tomatoes 25g margarine/I 14 tbsp vegetable oil salt to taste. all seeds. side. inedible skins.SALADS Vegetables and fruits are important to meals. Vegetables and fruits are prominent components of salads. Wash and rewash vegetables properly before using. FRUITS AND. 2. In preparing the fruits. tomatoes and peppers very well and chop them. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. Wash onion. Serve hot as an accompaniment to plain boiled rice. They may serve as main. They are often used as light and refreshing appetizers or desserts. tender or crisp. b)Cut the items in bite sizes or as indicated in the recipe . eggs or fish. potatoes or plantain. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. tomatoes.12 CHAPTER TWO VEGETABLES.shaped and without cuts. yam. When you cook these items. In preparing salads. Wash and slice the leafy vegetable. Also choose fruit and vegetable that are firm. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them.Avoid mushy products . f)Add salad cream to vegetable salad just before serving. Use tools to wash and arrange the items and keep salad well garnished. peppers. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. fresh. prawns and the flaked fish. ensure that you use little amount of water and that you don’t over cook them. . Cook for 1 minute and stir in the leafy vegetables. They are good sources of vitamins and minerals as well as rouphages. follow these guidelines. Blanching and steaming of vegetables can help to retain flavour colour and food value. The following is a brief note on salads.
. Method 1. 2.Cut carrots into I-inch segments. remove from oil and drain. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. Toss well while cooking over medium heat. carrots and peas. noodles etc) with grilled or fried chicken/beef. 2. 3. Sprinkle salt on the potato strips and fry in deep fat fryer. Wash and peel potatoes. Parboil the green beans. Cut them into medium size strips or slices. 4-6 GARDEN EGG SAUCE .fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 3. Remove. 2. if desired and top with ketch-up.Peel and cut potatoes into 1. sprinkle some pepper on them. (If fresh) and set aside.inch cubes and place in ice water to prevent disco10uration. Wash and slice cabbage.Place in a grilling dish and cook over medium heat for about 30 minutes. 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. Hear the oil in a frying pan and combine all the ingredients in the oil.Cut the beef into chunks of I-inch cubes. Place beside the meat dish. When slightly brown. Deseed the green pepper and cut into 1-inchsquares. 4. 5. 5. Serve as side dish with rice or potatoes.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. Alternate chunks of meat and vegetable on skewers. Wash onions and cut each into 4 parts. 2. 3. Place in a fry pan. dot with margarine and stir fry for about 3 minutes. Alternatively.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Add the salt. toss and mix completely. 3. 4.Add the seasonings and toss very well. onion. Soak the potatoes in ice water for about 30 minutes or 1 hour. . Drain thoroughly. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Serve as appetizer or snack. 6. kitchen wonder can be used to cut potatoes. dry thoroughly. Wash in salted water and leave to drain. Steam the shredded cabbage for 2 minutes. 4. Stir.
Wash and cut tomatoes into segments. boiled or fried yam or plantain. Garnish with the egg slices and chill before serving SAUTE SPINACH GREENS 500g greens (spinach or fluted pumpkin) 1 medium onion Margarine or vegetable oil 2-3 fresh scent peppers (optional) salt to taste 1 green scent pepper 100g fresh prawns Method 1. Now slice the tomatoes. Method 1. pepper and onions. 2. tomatoes and9epper to half-cooked. Place the tomatoes on t h e lettuce leaves in between the avocados. 3. Cut into thin slices an set aside. Chop the shrimps in to pieces. EGGNOG SALAD 1 egg 1 cup flaked coconut . 4. In a frying pan. Season with a little salt. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Cover and cook for 3 minutes till fat is absorbed. Sprinkle them with lemon juice. Cook for 5minutes longer for taste to blend. Wash and slice green leafy vegetables. onions. Wash. potatoes or plantain. 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. 5. Wash and peel garden eggs. Add the celery and mayonnaise. cut each avocados into six segments and peel the skin.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. Sprinkle the vegetables with lemon juice mixture and chill before serving. 3. 2. 3. Place the salad on a flat dish lined with sliced lettuce leaves. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. lemon. Season with the salt and pepper and mix lightly. and the scent peppers. Clean and parboil the fresh prawns shrimps if available. pepper and prawns. 2. 3. onion. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Heat the oil in a frying pan and proceed to frying the onions. juice. melt the margarine and add the vegetables. Method 1. Server 4. 4. Wash and slice the lettuce or cabbage leaves. Stir gently and heat through for 1 minute longer. Add the sliced garden egg and season with salt. Remove from heat and serve with fried or boiled yam. Set aside. Combine sugar. sliced. oil. salt and vinegar. Add flaked fish if desired. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. 2.
Stir well again. 2. tangerines. Tie the lemon grass to make a bunch. 2. egg and sugar) ingredients. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Stir well and cover. carrots. Serve as a side ‘dish with jollof rice or top over stew. Add the blanched green leaves and toss as you fry. watermelon. Add the prepared herbs. Leave to boil for another 10 minutes 4. In a large bowl. Wash and chop leaf vegetables. 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. orange. Put enough water to cover the yam and put to boiling. wash and place the yam pieces in a saucepan. Serve hot in plain form or topped with palm oil drops. Makes 6 servings. Serve as dessert. scent leaves. Blanch. 2. pawpaw) ¼ tsp nutmeg. spices. pepper and salt.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Makes 6-7 servings. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Mix the eggnog (milk. 4. 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. GOAT MEAT AND YAM CASSEROLE 600g cooked goat meat (deboned) (cutlets) ½ medium tuber yam 2 stalks lemon grass leaf 4 scent leaves 2 tbsp ground crayfish 2 tsp ground African nutmeg 2 crushed and seeded enge pods 1 seasoning cube salt and pepper to taste water for boiling yam Method 1. 5. heat the vegetable oil and fry fry onion and pepper slices. With boiled unripe plantain (5-6 fingers) may be used in place of yam. chopped leaves and set aside. Pour over vegetables and mix well. Set aside. In a medium pan. RED AND GREEN COLESLAW 4 carrots. combine cabbages. Peel Yam.shredded 1 tspsa1t 600g shredded. Do not over cook. Chill in freezer until firm. remove the lemon grass bunch and any other edible spices/herbs. Method 1. 50g shopped green pepper Method 1. 3. green pepper and onion. 3. Bring water to boil and add salt. 3. 2. Combine the rest of ingredients and pour into small cups and chill. Soften g e 1 a tin in the orange juice and melt over hot water. crayfish. When half-cooked. 3. Combine the remaining ingredients mixing well. Chill before serving.
Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. 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. 2. 3. vegetables wash in salted water or vinegar solution. Stir-fry for3 minutes and serve hot. Wash again with vinegar and salt solution. Drain the green peas and baked beans and 5. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Stir in the carrot slices.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. 6. 2. 7. Arrange the prepared vegetables around the bowl. Alternatively. Melt the margarine in the small frying pan and add the onion. Wash cauliflowers well and place in salt water. with lettuce leaves as under liners. 4. Prepare the vegetables (the first five ingredients). Cook for about 5-6 minutes and drain off the water. Makes 8 servings. chopped Salt to taste Method 1. Garnish the top with egg slices. sliced 4 tbsp margarine 2 carrots. The mi serves as a dip for the vegetable. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Set aside to drain. 2. Drain off the water and cool. Peel and slice cucumber thinly. leaving the pale green leaves. pepper and cooked cauliflower. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. 3. peas and baked beans. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Peel and dice carrot and cook in boiled water for 5minutes. Trim off the hard stem and cut cauliflower well small chunks. arrange the vegetables on a flat dish in diagonal or circular arrangement. 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 . 3. Chill well in the refrigerator and serve with salad cream. Remove the large outer green leaves. Season with salt if necessary. 4. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Wash and slice cabbage and lettuce thinly. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower.
Mix all ingredients together. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Chill and serve with salad cream or mayonnaise. Reserve one for slicing. 5. If mixture is too thick. Crush the peanuts and combine all the ingredients. 2. slit and remove the seeds. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. 2. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. add a little milk or vinegar to thicken. 3. 6. 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. sugar and mustard in a bowl and whisk well. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Top with mayonnaise. Remove the hard brown back of the coconut and shred or grate as well. 2. Sanitize vegetable very well to destroy harmful micro organisms. cashew nuts and apple with skin 4. Pour oil gradually. take another egg yolk with ½ tsp water and add to mixture and whisk well. 2. pepper. Slice the remaining cucumber and to serve. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. vinegar. Chill and top with mayonnaise before serving. Put in salad bowl and garnish with wedges of tomatoes. 4. 4. Make 8 servings. Prepare cabbage and shred finely.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Continue whisking till mixture is thick. POTATO SALAD 4 large potatoes. Wash and chop celery or spring onion. Place yolks. Add the boiling water and milk after whisking well. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. 5. 3. whisking continuously. Now shred the cucumbers. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Slice the lettuce or cabbage leaves and set aside. Chop onion. 3. salt. Toss gently and set aside.17 Method 1. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Set aside. Garnish with cucumber slices. Wash cucumbers.
Cut across the pineapple to the leafy end smaller than the other part. The leafy end serves as cover for the larger part of the pineapple. making sure that the eggs dc not scatter much. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. 2. Toss them lightly together and season with salt and white pepper. Prepare the other fruits by slicing bananas and chopping others. green pepper and white pepper in bowl. 6. 3. 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. Serve chilled. Add the salt and mayonnaise or cream. Cook the sugar in the pineapple juice or water until it dissolves. 3. 3. Garnish with few shredded carrots or sweet red pepper. Now fry the onion in small fat or oil until golden brown and add to the salad. Gently toss the ingredients together. 2. Add the cream or mayonnaise and toss lightly. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. SWEET CORNAND EGG SALAD 4 hard cooked eggs 2 bunches lettuce leaves sliced 1/2 green pepper-chopped 5 large fresh shrimps cooked 2 tbsp mayonnaise pinch salt and white pepper 1 tbsp lime/Lemon juice 2 stalks celery-diced 200g sweet corn Method 1. Line a flat dish with the lettuce leaves. 5. 6. Refrigerate before serving into cocktail glasses. green pepper.18 Method 1. Serves a starter on appetizer or a snack with crackers/toasted bread. celery and sweet corn. 4. 5. Prepare the other vegetables and combine the diced eggs shrimps. Chop the shrimps and dice only 2 cooked eggs. Combine all the fruits in a bowl and set aside. 2. combine all ingredients. 4. 5. 3. excepts salad cream. Add the syrup to fruits and mix up gently. Allow syrup to cool. chopped celery. 4. In a large. 1. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. . Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes.
BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg Method 1. Combine oranges. sugar and pepper. 2. 5. Sprinkle vanilla. 2. 4. Using the kitchen wonder. coconut. Now shred the green pepper. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Place water and sugar in a sauce pot and heat till sugar is dissolved. cover with the leafy end and chill. Reserve mayonnaise to time of serving. 3. all spice and nutmeg over the fruit mixture and toss well. . watermelon and pineapple in a mixing bowl. using the fruits that have been washed. Wash cabbage very well.19 7. 3. Leave it to cool and pour over a bowl of fruit salad. Wash and cut the green pepper to remove core and seeds. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Toss them well in a salad bowl. Serves 8-10. Add the mayonnaise and serve. pile high the shell. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Mix up thoroughly. currants. lemon Juice. 2. drain the cabbage and other vegetables thoroughly. Season with salt. Add orange juice and honey. Also’ clean the carrots and onion. Boil for another 5 minutes till syrup thickens. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. 6. cover bowl and chill in the refrigerator. peeled and chopped. Combine all the ingredients. 8. Decorate with lime slices. 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. 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. After 301 minutes. Makes 8-10 servings. Filltl4e pineapple shell with the mixed fruits. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1.
stirring gently to distribute the ingredients well. dry mustard 4. tin beans (uncooked) 2 marg. 2. Add the palm oil and the other ingredients. Mix well and serve as topping or sauce for vegetable salads. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Sieve all the dry ingredients as well. Whisk very well. BEANS AND MAIZE POTTAGE 1 ½ marg. Serves 4-6. 3. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. . 1 ½ tsp sugar ½ tsp white pepper Method 1. Add potash if desired. 4. Bake over medium heat in the oven for 30 minutes. Keep chilled. Stir well. Peel. sprinkle the ground dry pepper and add the fish. When yam is almost cooked. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. 3. Combine all the sieved ingredients in a bowl and add milk gradually. Serve warm as a main dish. SALAD CREAM (MAYONNAISE) 1. Makes 4 servings. 7. and blend in the vegetable oil. 4. crayfish and onion. 3. Serve as appetizer for breakfast or dessert. Sprinkle a little salt over the yams. 2. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Wash and parboil beans till half cooked. Simmer for 5 minute e s more. cover pot and boil for 5 minutes. Tin shelled fresh maize 3. Stir very well to mix up the ingredients. 4. 2. 3. pour the palm oil over all the yam surface. cover the pot and bring to boil. Press the egg yolks through a sieve to smooth. mixing well. Add maize to the beans and cook both until soft. wash and cut yam into 2 inch squares. Sort and wash the maize. With a little water left in the cooked beans-maize. Mix well and place in a greased baking dish.20 2. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. Taste for salt and pepper. Add the leafy vegetable and stir well. 4 tbsp evaporated milk ½ tsp salt 2. Place yams in a saucepot and fill with enough water to cover the yams. Serves 4. Cook for about 25 minutes or till yam cuts are cooked. 5. 4.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Now clean fish chop onion and leafy vegetables and set aside. Grape fruit can be used in place of orange. 6. 2 yolks from hard boiled eggs. Add the vinegar gradually too.
6. Stir in the warm water gradually and the flaked fish. 1.Put in a bowl and beat or stir vigorously. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Continue the beating of paste to retain air till all the frying is completed. Makes 15-20 small balls. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. grind into a very smooth thick paste and put in a clean bowl. Makes 5-6 servings. peel and cut potatoes into about 8 slice. Taste for salt and season . Method 1. salt and chopped onion. 4. Sort and dehaul the beans. 4. 2.Sort and dehaul beans and grind together with fresh peppers and onion. Fry until golden brown on all sides turning frequently. Add the pepper. oil for deep frying 1 ½ tomato tin water salt to taste.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.Blend in the crayfish and salt. Serve hot with pap as breakfast dish. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 3. Wash. Prepare the bean paste as for Akara balls. Beat till mixture is light and fluffy. 300ml warm water. pepper and salt to bean paste and beat well. 2. 2. 5. each of half inch thickness. Add little water. Adding the water gradually. 6. Heat the oil for frying. adding the oil gradually. Put in a bowl of cool water. cream or beat the beam paste vigorously enough to incorporate air into it. Use medium dessert spoon to drop the mixture in balls into the oil. 5. 3. Oil for deep frying 4 fresh pepper 2 table sp. Serve hot as snacks. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Method 1. Drain the sweet potato slices thoroughly. 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. Stir well with the wooden spoon and heat the oil in a deep frying pan. Test oil for moderate frying temperature using drop of water. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Fry in the hot oil until golden brown on both sides.
Serve as side dish to plain boiled rice. Heat the vegetable oil and fry till crisp. plantain or fried potatoes and plantain. Remove and drain. Serve as snack. salt Vegetable oil for frying Method 1.Place the pot and pour in boiled water through side of the pot to the level of the packings. 2. 3. Cover and cook to bind the ingredients. cut plantain about 1/8 inch thickness. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. wash and begin cooking in the plain water. yam.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides.Steam 35minutes. 5. Stir well and season with salt to taste. 2. Make 12-14 cups or wrappings.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. Sprinkle salt all over and toss well. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Wash and peel plantains. Slices may be lengthwise or crosswise. Add salt to taste. Stir to thicken.22 well. DRY CORN AND BEAN STEW . Add sliced onion and crayfish. serve warm with pap for breakfast as side dish with jollof rice. Leave to simmer till beans is well cooked but not broken. Sort beans. Scoop into colander for oil to drain off. Add Potash to soften the water and facilitate the cooking. Cook for 20 minutes and stir in the oil and ground pepper. Using a knife or a portable slicer. Note: Tomato paste may be added to improve colour. Fold and leaves properly before arranging in the pot. 4. boiled unripe plantain or fried ripe plantain. 4. 2. Make 5 servings. 6. Slice them diagonally in ¼ inch thickens to a bowl. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Wash and peel the plantains. Sprinkle salt all over the slices and set aside for 5 minutes 3. 4. y potatoes. ground pepper. Salt palm oil/vegetable oil for frying Method 1. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. 4. Boil for about 40 minutes or until soft cooked. Corned beef may be used in place of sliced eggs. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Serve as side dish for stewed beans or rice dishes. Serve with tomato sauce (stew) and plain boiled rice. 3.
Serve and garnish with sliced green pepper and fried fresh prawns. potassium. clam. Excessive heat can easily make fish t i and dry. Frequently turn and brush with fat. Fish can be prepared by any of the above mentioned methods and should not be overcooked. Cooked beef chunks can be used instead of gizzard. Meats. 3. poultry and eggs are complete proteins. 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. All meats should be well-cooked to make them tender. add the palm oil. Add fish if available and cook for another 3 minutes. pepper and curry. vitamin A and I. salt and crayfish. Beef is the most important meat used and the muscle fibres are the most desirable parts. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. phosphorus. pepper. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. to destroy bacteria and to improve its appearance. The shell fish include shrimps. Parboil them for about 10 minutes. 5. inc1udiig fish. CHAPTER THREE MEAT. Whole chicken and turkey should be stuffed before cooking. palatable and digestible. tongue. heart. Examples are liver. Add the beans to the boiling corm.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. tail. kidneys. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Other methods include broiling or grilling and stewing. When cooked. crabs etc. frying and braising are three general. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. 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. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals.cooked. They are good sources of such vitamins as the B complex group. stirring frequently. 4. Roasting. Leave to cook until soft. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. brains. sodium and magnesium. Serve 8-10. intestines. tripe (shaki). Clean and put the dry corn in salted boiling water and cook till half. marrows etc. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. 2. methods of cooking meats. Season with salt. The age of animal. Sort and clean beans. Cook until the both oil and the liquid are well blended. They also supply iron.
Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. onion slices celery and seasonings for2 minutes. Combine part of the breadcrumbs with the minced chicken and set aside. Stir in the drained peas and serve hot garnished with parsley leaves.24 1 40m1 milk 1 chilli pepper. 6. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). onion and parsley. heat vegetable oil. Serve hot with braised rice. 5. Prepare braised beefy chicken and set aside. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Wash and allow cut-up chicken to drain off water. Remove from heat when macaroni is tender. Method 1. Add the chilli pepper. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. In a saucepan. Drain and serve with ketchup as appetizer. 3. Return to heat and bring to boil. Stir in the flour and add the milk. stirring constantly. Season the chicken well and place in a sauce pot with 1 cup of water. With hands well flowered shape the cooled mixture into balls. 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. Cook under low heat for about I V2 hours till cooked and lightly brown. Remove from heat an allow to cool completely. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Cook until golden brand on all sides. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 34 onion and 1 fresh tomato to the cut-up beef. Note: The same method for braised beef can be used but add sliced (3) red pepper. 2. 2 small onions sliced 1 stalk celery chopped 1 tsp salt 2 litres beef broth 1 package elbow macaroni 1 can green pees 1 tsp dried bay leaf crushed 2-3 curry powder 2 seasoning cubes or sachet mix. In another saucepan. Cover and cook for about 6-10 minutes. chopped 1 spring onion. Melt the margarine in a flying pan and remove from heat. Steam under low heat for 1 ‘/2 hours till browned. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . place macaroni and cook as directed on package drain off. melted margarine and seasoning cube in a small bowl and set aside. 4. Season with salt to taste.
4. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Serve 8. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Shape into balls that look like the size of large walnuts. 2. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Bake or grill toothpicks into meat balls. grill over medium flame for 45minutes it can also be fried in deep fat. leaving the tail in place. Wash well and season with curry and salt. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 2. Brush oil on kebab. Cook for 5-6 minutes. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Toss gently and alternatively arrange shrimp. Place them in greased roasting or grilling pan. When cooked brush with curry sauce and serve hot as appetizer or finger foods. removing the shells but leaving the details in place. sausage or ground beef and margarine in a saucepan. pepper and chopped garlic and cook for another 2 minutes longer. 6. 5.25 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. onions and tomatoes on short skewers. Grill over medium heat for 15-20 minutes or fry in hot deep fat. green pepper. 3. Combine onions. Chopped onion 1 teasp margarine lean beef l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft Method 1. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Add salt. Combine the shrimps and all other ingredients in a large bowl. Makes 8-10 serving. Devin (remove the vein that contain sand) and wash well. 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 as appetizer or snacks for cock tail party. and devein. Remove shell from shrimps.
Fry until golden brown. 4. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. Add the seasonings and flour and beat well until mixture is creamy 4. 2. Combine all ingredients except egg. Dip each shrimp into the pre-heated oil and cook until golden brown. Make a batter with the flour. well beaten Method 1. Drop spoonfuls into baking dish or fry in hot fat until crisp. Split shrimps down the back to about /2 inch to the tail. 3. Serve with sauce as an appetizer. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Mix flour and seasonings in a large plastic bag. 3. 5. add the flour coated pieces of fish and fry until dry. Clean shrimps. 5. Beat egg whites until foamy and stiff and fold in the fish mixtures. Makes 20 balls. Beat the eggs ma large bowl and add the fish one at a time turning well. Flake the cooked fish very well.26 Method 1. 3. Serve hot with ketchup or yellow sauce. FISH IN BATTER (FRIED FISH) 6 fish fillet (makarel) 225g flour 2 eggs ½ tsp white/black pepper Oil for flying 1 ½ tsp baking powder Method Rinse the fish and keep to dry. removing all bones. Drain the fried fish and serve garnished with celery leaves or parsley leaves. add the remaining water. Beat the egg and gradually mix up with flour. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. 6. except the tail. Now dip each prepared shrimp into the batter and coat the shrimp generously. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish.. 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. puffed and lightly browned. Toss onions. corm starch. 2. Separate the egg whites and yolks. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . beaten egg yolk and flaked fish. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. 2. Put immediately into hot fat. Flatten to give the butterfly shape. ½ tsp baking powder 1-2 tbsp water 1 egg. remove shell and devein. Insert toothpicks into balls and serve as cocktail dish.
maggi and curry in a bowl. salt cabbage and the seasonings. aside. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Deseed the tomatoes and dice them. Serve 4-6. Grease a baking dish/pan. Mix margarine. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Cut chicken into pieces. chicken cut ups tan be seasoned and parboiled before grilling. coat the dry chicken pieces first in m e It e d margarine. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Coat the chicken pieces with the flour mixture. 5. stirring frequently. Add garlic and ginger. 2. 6. Turning chicken frequently. chopped 2 whole tomatoes 25ograms cabbage. 4. Melt the margarine.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. green paper. 4. Bake for 50-55 minutes. Cook and debone. Place some fried chicken pieces in a greased baking pan or dish. 6. Now cut the flesh into small strips or chunks. Remove immediately from hea and set aside. 3. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. salt. 2. then roll the chicken pieces in the bread crumbs mixture. Grill over medium heat for ½ hours. Rub the margarine mixture over chicken parts. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Remove from heat and set 1. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Clean the chicken very well and allow to drain. diced tomatoes. 3. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Wash and cut up chicken in to serving pieces or portions. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Drain off oil from the pan and stir-fry the onion. Serve with rice dishes. sliced 70 grams currants 1 tsp curry 1 large onion. basting with the curry and margarine mixture. 4. 2. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Wash again and set aside to drain off water (parboil if broiler is not used). Alternatively. Serve as snack. Mix ¼ tsp salt. pepper and flour together. 3.
CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Prepare raw chicken by cutting into serving sizes or pieces.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 6. Mix the remaining ingredients for batter. Serve with rice and potato dishes. Cross the legs and tic them together with a string. parboil chicken for 15 minutes or until half cooked. Parboil chicken and leave to cool if necessary. Put in a greased baking dish and roast in oven for about 1½ to hours. 2. ginger) Method 1. 3. Prepare the other ingredients. 7. salt and pepper. remove tooth picks and strings. Roast for 1 hour. Stuff the cavity with the stuffing mixture. Turn and baste the chicken frequently. and dry. 5. Secure cavity tightly with toothpick or tie legs with a string. Wash chicken and allow the chicken to drain off water. 3. Put chicken parts in to a pot and some of the prepared spice. 4. 5. 6. Mix the melted margarine. 7. placing the skin up side down. Rub the melted margarine mixture and curry over the outer surface of the chicken. Toss with fat from chicken and the remaining ground spices. Baste frequently with melted margarine. Rub some into the cavity of the chicken. 1 stalk chopped celery Method 1. and mix thoroughly and stir fry for 2 minutes. Combine spices in small mortar and pound. thyme. 2. 4. Fry in deep until golden brown but not completely cooked. tie the wings against the back. 4. 2. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Season the chicken and dip in batter. STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. Remove from top cooker and arrange chicken in a greased baking tray. CRISP FRIED CHICKEN (IN BATTER) 1 medium chicken 150g flour 1 tsp baking powder 1 tsp salt 8tbsp milk 1 large egg-well beaten seasoning as desired (curry. Wash. Garnish with tomato and onion slices arranged at the sides of the dish. Combine all the stuffing ingredients. Wash up chicken thoroughly. 1 tsp all spice (optional) l tsp curry Method 1. Before serving. looping the string. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 3.
1 onion. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Combine the seasoned flour and fish seasoning. 5. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Dredge the fillet lightly with the seasoned flour. white pepper. mix up thoroughly and shape into balls looking like large walnuts. mixing well. Cook for about 3minutes on each side and drain before serving. Cut slits on the sides of the fish. Baste fish frequently and turn over to prevent sticking. Serve with rice pilaf. 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 . GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Grill over medium direct heat in oven for 1 ½ hours. curry thyme. 3. 4. 2.29 1 egg. Remove from heat when brown. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. 2. Slice fish open and wash fish thoroughly and dry. Combine all the ingredients in a bowl. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. 4. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Remove any small bones from the fillet. Secure the cavity with toothpick. 3. ketchup and mixed vegetable side dish. Fill the cavity of the fish with stuffing. 2. Garnish with tomato wedges and serve with potatoes chips. Baste the fish with melted margarine and seasonings. chopped Method 1. seasoning cube. Coat the egg-washed fillets into the seasoned flour again. chopped 1 stalk celery.
½ tsp seasoning onion. Shape into small patties and fly in preheated vegetable oil. stirring well.30 1. 4. Turn occasionally prevent sticking. Remove from heat after 2 minutes. Apply heat and cook briefly. Mix the fish together with onion. 2. chopped ½ tsp curry ½ onion. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Serve with ketchup as filling for sandwich. and ½ tsp fish seasoning. 6. Garish with the tomato slices or chopped parsley. curry. Serve with grilled sausage and toast for breakfast. cornstarch. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 3. ½ seasoning cube and pepper. 5. 2. Now allow patties to be properly cooked. Sprinkle salt and pepper at the top. Method 1. thyme. Add the sugar and season with salt. oil and onion in a sauce pot. combine 1 tbsp melted margarine hard boiled rice. Serve over the grilled fish balls on cooked spaghetti. ginger. 3. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Now mix remaining margarine. Mix the flour and water in a bowl and set aside. chopped pepper and celery. Clean fish thoroughly. fresh chopped tomatoes and the paste. chopped 2-1 stales celery. Use as stuffing for the cavity of the fish. Baste fish again with remaining melted margarine. 3. Turn down the heat and cover the frying pan and cook for5 minutes. 3. Wash very well and leave to dry (drain off water) 2. curry and egg white. 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. Debone cooked fish completely and flake very well 2. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Fill the cavity of the fish with the prepared stuffing. 4. Put the garlic ginger. salt. Lace with toot picks to secure the fish cavity. In a bowl. Add 2 tbsp water. split through to remove the backbone and intestines plus gills. Drain well and serve onto a flat dish. Cook for 3 minutes. Place in a frying pan and steam for 2-3 minutes. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. carrot. Brown on both sides. Add the green pepper. FRIED FISH PATI1ES 500g cooked flaked fish 2 tbsp corn starch 1 small onion-finely chopped salt to taste 1 tbsp grated carrot ½ tsp curry 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 egg white Method 1. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white.
Serves 10-15. sliced. When cooked. Add the onions and garlic and brown them lightly. spaghetti). then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Insert tooth picks in each round and arrange them attractively in a patter. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. mixing well. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Transfer these into another stock pot and add the remaining ingredients. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Add tomato puree. parsley.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water Method 1.Heat the margarine in another pan and fry grated onion and green pepper lightly.tender. 3. grated ginger. Set aside. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Add blended fish mixture. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. 2. Turn frequently to prevent bursting or burning.Serve over the fish fingers or balls as appetizer. 4. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Serve as hors d’oeuvres. wash well and cook in the margarine in heavy sauce pot till brown. 3. Cut beef into 1 inch cubes. 2.End flaked end rice combined the egg chopped onion. cut each sausages into four or five rounds each. flour. 4. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. Remove the bay leaf and serve over noodles (indomie.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. the fish stock and pepper. Stir well to get the beef and onion mixture to be evenly distributed. Bring to boil. Set aside. Simmer for 2-3 minutes. 4. and salt. Heat. . Grill or bake at moderate heart till done (about 15 minutes). Dot with Ketchup if desired. 5. pealed and diced 1 small onion.
Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. cook until thick. except the lettuce leaves. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. curry pepper and I seasoning cube. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Set aside. Grill each side till golden brown. Stir in l tsp ketchup and mix well. 3. Add salt and steam for 10 minutes. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Garnish with chopped parsley. Set aside. Push to one side of the pan. Sprinkle on the flour and cook till the margarine and onion are golden brown. 3. Now add the fried beef. peppers and curry leaf. Combine all the ingredients. Using the seasoned flour. 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. 6. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Toss very well and steam for about 30 minutes or marinate for about 1 hour.Add the garlic. diced . 2. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Serve over plain boiled rice or noodles. Add the seasonings. Melt the margarine in a medium saucepan and add the onion and carrots. 4. 5. wash and drain. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. salt. Add the chicken pieces and fry over moderate heat till brown. Add the beef stock. onion tomatoes and the other ingredients. 3. in a bowl. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. cooked peas and beans and cook the sauce for 2 minutes.Heat the oil in a large frying pan and when hot add the margarine.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Garnish with onion rings and tomato wedges.Mix flour with salt and pepper. Coo k until tomatoes are softened. Top each with ketchup as sauce. chopped 1 small onion. Flake excess flour off. coat the cooled chicken pieces lightly. Method 1. salt and oil. Chop the shrimps into cubes.32 2.Prepare the onions. Cut chicken into serving sizes and place in a sauce pan. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side.5kg broiler chicken 4 tomatoes. 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. Set a side. stirring constantly to prevent burning. TOMATO AND PEPPER FRIED CHICKEN 1. 5. Cook slowly to soften. seeded and diced 200g flour for dredging 1 green pepper. 2. basting frequently. tomatoes. Remove from heat and leave to cool. 4.
3. Gently beat eggs.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 4. 5. 2. 2. Season to taste. prepared as omelettes and mainly served as breakfast and snack dishes. covered. 3. diced. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Serve as the protein dish with buttered bread. Serve with cucumber salad in addition. Melt margarine in a small frying pan.Remove from heat and serve with plain boiled rice and sweet corn. remove the bay leaf and add green pepper. wash and leave to drain. EGGS Eggs are used.Combine the onion cucumber. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Stirring in beef stock/water and vinegar and add bay leaf. 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. .Add more oil if necessary and onion. poached. Heat the margarine and pour into mixture. Cook for 1 minute longer. Heat the oil in a frying pan and brown and pork in two batches. Remove and place a plate. Remove to a plate. 2. milk. Method 1. They are served in a variety of dishes that may be used for lunch.Cover each sandwich and toast in the oven or a sandwich bread toaster.Bring the mixture to boil and add fried port. curry tomatoes and paste. Chopped onion and green pepper can be added. chopped shrimps/scrambled egg and mayonnaise in a bowled. Serve as a breakfast dish. Cook slowly for about 20-30 minutes. Garnish with avocado dices tossed over the stew. supper and deserts. Mix well. pepper and salt together.When meat is completely cooked. scrambled.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. 3.Cut pork into cubes. using a wooden spoon. 4. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. SHRIMP-SCRAMBLED EGG TOAST SANDWICH 150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled) Method 1.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
Rice should be firm and non-sticky when cooked. wash and cook rice with the chicken broth or water for about 30 minutes. 6. green pepper. Season with curry salt and pepper and mix together. celery. 3. 2. put oil or margarine and onion slices and fry lightly (5 minutes). Pour into a sauce pan or baking dish. Wash rice and place in a sauce pot. Add the beef stock. peas and fresh curry leaf and pepper) and heat for 2 minutes. Toss the rice and vegetable well and simmer for 3 minutes. Sort. Chop tomatoes into large cubes. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. CURRIED RICE 2 cups uncooked rice 5 cups water 2 tsp curry 1 small can peas/cut green beans 2 chicken seasoning cube 2 carrots shredded/diced 4 tbsp vegetable oil/margarine ½ tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers. seasoning. 2. soy sauce. peas and carrots. 6. mushrooms and carrots. Oil oil for flying liver Method 1. Sort and wash rice. green beans arid carrots lightly 5. Stir into the cooked rice. chilli pepper. Crush the seasoning cubes and add to the rice. heat the remaining oil and fry the onion./veg. Put the rice meal in a baking dish and the fried liver chunks on lop.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf ½ bay leaf I seasoning cube I large onion sliced I tsp curry ½ can peas 4 small fresh pepper Method 1. 5. 3. Method 1. salt to taste and cook on top of cooker or oven till rice is cooked. Slice the onion and cut green pepper in long strips. Fry the liver chunks lightly and set aside. Serves 8-10. salt. Remove front heat immediately and pour the vegetables over the cooked rice. 4. 2. celery. 4. Chop the spring onion. Serve warm with braised beef and suitable sauce. Marg. tomatoes and spring onion. . Leave it to-drain and dry a little bit. curry and garlic. 4. flake for 20 minutes and serve warm with curry sauce. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Add the cooked rice. 5. This may be served immediately with grilled fish and white sauce. In a fry pan. 3. Pour the water over the rice and season with white pepper. Makes 8 servings. In a large frying pan. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. sliced. 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. Stir in vegetables (leeks.
4. Serves 8-10.medium heat. Cook the noodles in boiling salted water for about 4-5 minutes. Set aside. Toss in the cooked noodles and heat through. Bring to boil and add the rice and the seasonings. Heat the oil or margarine in a saucepan raid add the washed rice. Pour in the beef/broth water. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Sort. stirfrying for about 5 minutes without browning. peeled and sliced 4 red chiIli pepper. Stir in the tomato paste and cook till sauce is almost dehydrated. 3. Leave to drain dry. Mix well and add margarine when almost cooked. 3. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. 5. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. 6. Blanch for 2 minutes and drain from the hot water. Cook the rice in the fat ova. Combine the soy sauce. Boil water and place the vegetable in the salted water. 5.38 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. 5. Steam for 10 minutes. Slice the onion and chop the remaining tomato and pepper. salt and white pepper. Heat a frying pan and add the vegetable. 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. Reserve one tomato and one pepper and grind the remaining ones. Remove from heat an serve hot garnished with tomato wedges or egg slices. remaining spices and the chopped veg and peas 7. Steam for about 20 minutes till liquid is almost absorbed. ORIENTAL NOODLES 225g noodles (spaghetti. Serve immediately with grilled beef. sliced METHOD 1. Toss in 1 tbsp of the oil to prevent sticking. curry. thinly sliced 4 carrots. Stir in sliced tomatoes. . As the rice is getting tender without being soft. Wash rice and let it drain of 2. 2. 2. Add the beef stock or brown seasoning cube. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. 6. curry and salt and cook for 2 minutes. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Stir well. pepper and onion rings. 7. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Drain well and rinse under hot water to remove starch. 4. Cover the pot and steam for about 2 minutes. stir in any 6. 3. wash rice and set aside to drain. 4. Toss the vegetables in the pan continuously.
curry. Cook and stir the beef in the vegetable oil until golden brown. leeks. 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. margarine and seasonings (ginger. When the rice is light brown. nutmeg etc). 3. 2. 4. Add finely chopped herbs (parsley onion. until the rice is getting tender. Cover the pan and cook gently for about 25 minutes without stirring. Serve garnished with green and sweet red pepper. Wash rice in cook water and leave to drain. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 3. 5. Stir in the rice.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. salt and pinch white pepper. Stir in water. 3. 4. margarine and onion into the remaining oil over medium heat until rice is lightly brown. add the washed rice over medium heat. fried beef carrots. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. then reduce heat and simmer for 20 minutes. 2. soy sauce and salt to taste. 4. Wash rice and set aside. till rice is getting tender. Stir in the green and red pepper. chicken stock. 6. stirring constantly. . 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. Heat to boiling. 2. Pour into a baking dish. Stir in the rice and heat to boiling. Place vegetable oil in a saucepan and fry the onion. Stir in the tomato paste and cook for 5 minutes stirring frequently. 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. celery and cook covered for 5 minutes. Now add the water. seasoning cube. curry leaf. Remove from heat and set aside. add the water. 7. chicken cube. When melted. cover and cook in the oven. bay leaf. 5. Heat the foil in saucepan and add the margarine. salt. green spring onion. 5. 6. and green chili pepper. Stirring gently. ground fresh tomato and pepper to make a sauce.
. Add rice to the boiling liquid. Cover pot and cook for about 45 minutes or until rice is soft and moist. mold mixture into small balls and drop into hot oil. Meanwhile.40 6. 3. sprinkle immediately with sugar or salt and leave to cool. Simmer for 10 minutes and serve hot. 4. 3. Remove from heat and serve hot. Using a fine sieve. 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. 5. salt and water in a boil. chop the fresh pepper and onion and clean the shrimps. drain and serve with coconut as snack. 6. Stir in the chopped fresh pepper. green pepper and celery. Discard the chaff and pour the coconut milk into a pot. Put in a bowl and add all the water. 2. Cook the palm fruits until they are soft. wash the rice. broth of the shrimps and arrange the shrimps over the thick top of the rice. Makes 10 Servings. Blend in the palm oil. Cook over a medium heat. 3. Wash rice and add to the boiling milk. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. stirring until the corn starts cracking and bring about the white fluffy part. 4. Wash rice in hot water to remove some starch. Pound in a mortar and use the water to get juice from the fruits. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. 4. Serve hot on a flat dish. Ground corn into fine crumbs. 3. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. 4. Continue stirring for the corn to he properly popped and cooked. Remove from oil. Wash and grate coconut into fine flakes. COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. Method 1. Heat the milk and bring to boil. sugar. Blend well for mixture to mix well. Stir uniformly into the rice. Put oil in a pot and place the corn in the pot 2. Put into a pot and heat to boiling. Stir in the peas. Place corn pepper. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Serves 10. Season with salt and seasoning cube. 7. Heat oil. 2. Roil the shrimps in a little bit of water. 5. Remove from heat. seasoning cube and Onion. 2. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. filter and squeeze out all the liquid from the grated coconut mixture. Fry until slightly brown.
stirring gently. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Stir very well all over and turn into a dish. Meanwhile. agbono or mixed vegetable soup. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Drain and serve with coconut as snacks. 4. Keep stirring for 2 minutes. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely.41 2. Season to taste of necessary and heat through for about 3 minutes. Stir very well to avoid lumping in the foo-foo. 4. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 6. 3. 2. 4. celery. 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. 7. melon-vegetable. 3. Heat the oil in a large frying pan. added salt and sprinkle the clean rice in the boiling water. Cook rice with stock and salt to taste. Stir in the cooked rice. rice and yam flour foo-foo as in plantain. leeks and green pepper 5. 2. 5. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Shell the corn and wash well. seasonings and chopped vegetables. Heat the water to boiling in a pot. Boil the 6 cups of water. Remove any fat from liver and chop or grate into small bits. Note: Prepare corn foo-foo. 3. Stir in the cooked sweet corn. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. add the grated liver. Wash and clean liver. Cook over medium heat for 5minutcs. clop onions. Heat vegetable oil to faint smoking point. 2. Cover pot and boil until cooked hut grain are separate. margarine and chopped parsley. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. fluffing up to loosen the rice grains. Remove rice from heat if tender but not soft. Chapter Five BREAD. Chop the peppers and onion and set aside. DOUGHNUT AND SANDWICHES . Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 3. 5. Serve warm with ewedu. Cook and leave to cool. 6. 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. 4. Serve hot with spicy fried chicken and cucumber salad as a main dish.
part of the flour. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. water or other moisture. Gradually add the flour to make a stiff dough. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. remove from pan unto wire racks to cool. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. More yeast is often used but they require the same fermentation or proofing process. Stir or knead every fifteen minutes. Knead lightly and keep covered for 10-15 minutes. roast bread should be soft. 5. Bake in pre-heated oven for 40 minutes. Reserve 2 tbsp flour for kneading. They are made from flour. 4. 3. 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. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Milk is used in some bread mixture in lace of water to increase the nutritive value. eggs and milk than the plain bread. while low temperature retards the fermentation process. When dissolving yeast ensure that lukewarm water is used. Proof for another 15 minutes. Sugar is used to sweeten bread and to aid the process of fermentation. If liquid milk is to be used. 7. Dry milk is more often used. Fat is used to soften and lubricate the dough. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. After 1 hour shape into a round loaf and place in well greased pans. fat. When baked. sugar and fat. the yeast will be destroyed. With the sponge method. 2. Makes 4 loaves. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. fat and dissolved yeast. Bake until golden brown. blend remaining sugar. sugar and salt in warm water. Soften the yeast in lukewarm water.42 Bread are loaves made of soft doughy that are leavened with yeast. yeast. Dissolve yeast. Cover and put in a warm place for hour. Knead the dough. Method 1. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. 5. The dough can be baked or fried. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. sugar and fat are mixed and allowed to ferment. yeast. If the temperature of the water is too high. 6. aid fermentation and contribute to the colour. 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 . Weigh and measure all the ingredients set aside. Yeast is the raising agent and it grows best in lukewarm water. Cover with a slightly wet towel in a warm place. Add dissolved yeast to flour and mix the mixture to a soft dough. A variety of fillings can be used. Allow to m for 10 minutes. Let rise till dough is well risen above the pan edges (double or three time size). 3. moist and tender in texture. Combine margarine. Knead again on floured board until smooth and elastic. milk and flour in a bowl. Shape into loaves and place in well greased pans. In a large bowl. 2. Nutmeg and other flavoring can be added to bread to improve flavor. salt. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. 4.
nutmeg currants and milk together. 8. Place the bowl of dough in a warm place to rise for about 30 minutes. 4. Mix sugar. Process whole wheat grains into flour or purchase whole w heat flour. Mix well without kneading. Add the dissolved yeast and I mix in the beaten egg. Shape into balls.43 Method 1. 4. 2. 4. Cover and proof it a warm place until double in size. fat and whole meal flour in a bowl and set aside. salt. Add yeast (now in bubbles ) and beaten eggs to the mixture. Add flour. Dissolve the yeast and sugar with the warm milk. 2. Method 1. 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. soften than that of plain bread. 5. Place in a greased bowl and grease top of dough. Place each in well greased queen’s cake pans. Cover and let rise (5minutes) 3. Gradually stir in the yeast mixture into the whole meal and fat mixture. Cover and let rise for about 20 minutes. 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. Brush top lightly with egg wash and bake at 3000 or gas mark 3. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Place a warm place to rise till double in size (5045 minutes). punch down. 8. 3. 7. Combine salt. Mix the flour and the rest ingredients. 2. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . 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. Leave to proof in a warm place for another 20-30 minutes. Bake in a moderately pre-heated oven for 30-40 minutes. Grease a medium-sized cake pan and fill the dough into the pan. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. 5. 7. Dissolve yeast in lukewarm water. 3.for 15-20 minutes. Dissolve the yeast and sugar in the warm water. Mix and knead thoroughly till smooth and non-sticky to the hands 6. reserving 4 tbsp. Sieve the flour and salt into a bowl and rub in the fat. 6. Note: Whole wheat bread is usually heavy. Makes 15 rolls. Mix thoroughly with a wooden spoon to obtain a soft dough.
roll ot dough to Y2 inch thickness and cut out round shapes. 6. 9. Roll out to floured board 1 or inch thickness. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. strawberry etc) vegetable oil for deep frying Method 1. Ferment yeast in half of the warm water. Press a floured thumb into each doughnut and add a little jam. 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. . Serve as snack or tea dainty. Drain off an roll them in sugar if desired. Let dough rise for another 40 minutes or till double in size. Place them on a well-floured tray. 2. 4. 3. ensuring that the heat is not too high or too low. Add one tbsp sugar to facilitate fermentation of the yeast. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Place them on a greased tray and cover with thin polythene. Roll the cooked doughnut on granulated or icing sugar. Place in a warm place to rise till double in size. Sift the &y ingredients together and add to egg mixture. Gather mixture lightly and set aside for 1 0 minutes. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 7. 2. Add beaten eggs. Deep fry the doughnuts till golden brown and drain off fat. Combine milk and flour. Heat the vegetable oil in a deep frying pot to a moderate temperature. 3. (See pp). In a bowl mix margarine and the remaining warm water. Tack each firmly with lightly wet fingers. salt and nutmeg. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 2. Ad vanilla and mix well. Leave in a warm place to prove until they are well risen (double in size) 6. 5. 4. about 1 tsp in each hole. 5..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. 2. Using a round cutter. Add the melted margarine. Add the dissolved yeast and gradually mix in flour into a smooth dough. Divide the dough into round doughnut shapes without hole al the centre. to the mixture add to mixture. Sieve the flour. prepare the dough according to the instructions for preparation. . 4. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Dissolve the yeast in half of the warm water. Take the basic doughnut recipe. Roll doughnuts in a tray containing sugar. salt and nutmeg into a bowl and rub in the margarine. sugar. Knead lightly. 5. 8. Turn dough into a flavored board and knead briefly. 1 . 3. Mold back each carefully to seal the hole. Then place dough in heated deep oil and fry until golden brown. 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. Slightly beat eggs in mixing bowl. 3. 4. Add milk and mux. cover and allow to prove until double in size. add sugar and mix thoroughly.
corned beef. fish. Handle gently. 7. Add some currants/fruits if available before folding into crescent shapes. Mix thoroughly into a soft. When sandwich is planned for lunch. 5. Keep them covered and use as tea sandwich. Corned beef or chopped egg can be used as alternative.45 5. 6. SANDWICHES Sandwiches are meals that arc made of regular or special bread. egg and almost the remaining water or as needed to obtain correct consistency of dough. jams and other spreads. They may be filled or spread with a variety of items such as meat. 3. closed or multi-layered. Vegetables like lettuce tomato and onion slices may be added. roll out into ¼ inch thickness. salad and various types of food. 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. b) The filling can be made from meat. Also do not use filling that can soak the bread. Rub in the margarine. especially when some items have to be chopped or mixed up. Knead to elastic-like texture. Cut into 4-6 inches of the base of the triangle to form a crescent. Day old bread is usually preferable. Fry in hot deep fat until golden brown on both sides. 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 . 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. 6. smooth and pliable dough. Mix all the siffed dry ingredients together in a small bowl. with or without sauce such as (salad cream. Makes 20 doughnuts. it should be attractively arranged. Drain and mash sardines. Roll out on floured board to inch thickness and cut with doughnut cutter. boiled or fried egg. sardines. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 8. Spread on crackers or toasted bread triangles. When dough is ready for proofing. d) A garnish should be added to a sandwich when it is ready to be served. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Avoid making very large sizes. 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. Dissolve yeast in half of the warm water. 2. 3. 4. In using fillings. Drain off fat and roll in granulated sugar or top with favorite icing. ketchup or mustard cream). Combine sardine and blend with remaining ingredients to desired consistency. Sandwiches may be served hot or cold. Party or tea sandwiches should be in small triangular sizes. 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. jam. 2. Add the dissolved yeast. the bread cam be sliced before or cut after filling if necessary.
3. cakes. The mixture is well beaten till light and foamy after which the dry ingredients (flour. Split the oblong rolls in half and spread margarine on the sliced surfaces. the cake will be hard when baked. Combine all ingredients except mayonnaise and the bread. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Queen cake and ginger bread can be made in this way. Chapter Six CAKES.46 Method 1. Cooked on both sides. sugar. The quality of cakes is very important. sides of pan when baked. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. Also. 2. In a separate bowl. baking powder and salt) are folded into the creamed mixture. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Put in the oven to bake for 10. The creaming method usually produces better quality. sugar and flour in addition to flavorings. 4. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. the equipment available. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Conventional sponge method in which the fat and half the sugar being creamed first. adequate size of pan and baking temperature. Remove from heat and slice the rolls into two. A good quality cake must be light. 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. Fill the bread with the grilled meat. There are four basic method of mixing cakes 1. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. In addition. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. Examples are shortened cake. even in colour and firm. In order to produce good quality cakes. Toss well.15 minutes. 2. type offat and amount of time available. consider the quality and type of cake as indicated by the recipe. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. 4. All ingredients must be at room temperature when mixing cakes. large cakes must be level at the top. sticky or crumbly. it is essential recipes and use proper ingredients appropriate method of mixing.15minutes. In choosing mixing method. Pastry-blend or rubbing in method involves blending of fat and flour together. but egg yolk and fat are not included.. the melted margarine. Pure sponge cake uses only egg whites. Regular bread slices can also be used. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Beaten eggs. marble cake and coffee cake. beaten eggs and milk are beaten together to blend thoroughly. Examples are queen cakes. fruit upside down or carrot cake. 2. eggs and raising agent. It must not be heavy. The flour mixture and milk are added to the cream mixture and set aside. An examples of this type is chiffon or feather cake. The eggs are separated and only yolks are beaten into fat mixture. 6. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . The pan must not be filled more than half for two-thirds with the batter. The cake must be baked in a well greased pan for easy removal when baked. milk and vanilla are gradually poured into the creamed mixture. 5. Combine all ingredients except bread in a bowl. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. spread ½ teaspoon mayonnaise on the meat. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Small cakes like queen cake .
3. sugar and vanilla together with electric mixer or wooden spatula. Add the washed eggs. 2 tbsp desiccated coconut or currants can be added when mixing. Fold in well 5. beaten well in each addition. Finally fold in the last portion of the flour mixture and remaining milk. Sprinkle lemon rind over remaining flour. 6. Sift the flour. 5. . Top with currants if desired and hake in moderately heated oven for 20-30 minutes. baking powder. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. 4. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 7. Add vanilla and cream well. Cream margarine and sugar thoroughly until fluffy: 3. it means the cake is baked. MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 ½ tsp vanilla ½ tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning Method 1. 2. 8. Having all ingredients at room temperature.IN. Sieve ‘flour with baking powder. 3. Make 12 small cakes. When the knife comes out clean. one at a time. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Cream well until the mixture is light and fluffy to a dropping consistency. 4. 2. Gradually pour beaten eggs into the creamed mixture. Stir in lemon rind and mix well. Beat egg and stir into the flour ingredients. 2. lime/lemon rind 150 grams sugar ¼ tsp. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. salt and nutmeg into a bowl. alternating them. until well mixed Add baking powder and nutmeg into flour. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. salt and nutmeg. When baked remove from heat and place on cooling racks. and beat with wooden spoon. Note: 1 ½ tsp vanilla. Add the lemon juice and the milk gradually as the constituency becomes stiff. sieve two times. Nutmeg (grated) 3 tsp baking powder 4 egg. QUEEN CAKES (RUBBING . Grease cup cake pans and fill the pans.47 should have good shapes and rounded but slightly peaked tops. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Now add a half of the milk and a second of the flour. Cream margarine. Spoon mixtures into well greased queen cake pans or paper cups.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. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking.
Cream margarine and sugar thoroughly. grated carrot and toasted coconut. 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. Using a whisk or mixer. Fold in the sifted dry ingredients alternately with milk. When baked. 5. baking powder and all spice together. sugar and vegetable oil. Using an electric mixer or whisk. Serve 10. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. 4. 6. Cream sugar. beat well after each addition of egg white. Slowly add vanilla and egg whites. vanilla and currants alternately. Pour into a well greased square or round pan. one at a time. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Put water in a small pot to boil. Top the brown with the pink as second layer. 2. Mix the batter thoroughly. brown and pink) in 3 bowls. Bake in 350°f in a pre-heated oven for 45 minutes. 3. Serves 12. 2. blend eggs. Add vanilla mix well and serve as a warm sauce over cakes and puddings. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Blend in colours very well without over mixing batters. Bake in pre-heated oven for 40 minutes. custard powder and nutmeg. Stir in flour mixture.48 4. 3. Stir the mixture into the boiling water. 6. The batter is now in three colours (cream. alternating with milk. salt. invert on a cooling rack can iced or served with vanilla sauce. Add dry ingredients. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. 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. Sift cocoa powder into one portion and the pink colouring in another portion. 3. peeled and mashed 2 large eggs 1 teasp. Spread the brown mixture at the bottom of the pan. Sift flour. Sift flour. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. margarine. Baking powder l tsp baking soda 120m1 diluted milk . 6. 7. 4. Mix well and share batter into three equal separate portions in 3 bowls 5. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 2. baking powder cream of tartar and salt three times.
Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. allspice and baking powder. then stir in the toasted coconut. 7. 3. baking powder and soda. This can be used in place of browning. lemon rinds and remaining brandy. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 5. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Beat eggs and add to margarine and sugar mixture. honey and grated coconut in a sauce pan and cook for about 5 minutes. Gradually fold in the flour mixture and floured mixed fruits. sugar and vanilla until light and fluffy. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. 2. Spoon topping over the whole top of the cake. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . 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. To make the topping. Sift together the flour. Note: Caramels. Cream margarine. 4. 6. Preheat the oven 4. Pour batter into well greased and floured pan. 2. Bake at medium heat until cake is cooked (45-50minutes). 3.) 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. Mix thoroughly until foamy. Add caramel or browning to sugar mixture. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Remove from heat. 4. Add the flavorings. Fold in the flour mixture into the margarine-sugar mixture. Method 1. 5. place margarine. 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. and leave to cool slightly. Sieve out fruits and toss in little flour. Melt the margarine and ensure that all the ingredients are held at room temperature.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Sift together the flour. Soak fruits in brandy. Place on a wire rack to cool completely when fully baked. Beak in the eggs one at a time. 3. 2. Pour into a greased brunet pan or hollow pan. nutmeg. using half of the milk. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt.
Reduce heat to 350°f and bake for 4Ominutes. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 3. reserving some for kneading. Mix again and knead a second time. Mix dough thoroughly until it stops sticking to the hands. 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. CARAMEL 100g sugar 200m1 cold water Method 1. Set aside and leave to cool completely before using for cake or caramel custard. Mix the soya bean flour. Add the remaining flour. add half o f t h e flour and mix until smooth. 5. 5. Method 1. 2tbsp sugar (reserve 2tbsp) and the salt. 2. Cover and set aside for 5minutes. margarine salt and the remaining sugar in a bowl. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Shape into loafs and place in a warm place to rise until double in size. 2. stir in the warm milk and boiling waters. Fold in the dry ingredients alternately with the milk. little at a time. sugar and vanilla and cream well. Put the oatmeal in a large bowl. 4. Set aside until lukewarm. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Place on a board and knead until firm and glossy. 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. Remove from pan and insert on cooling rack. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. 4. The pineapple should be evenly distributed all over the bottom. 3. Beat well until the mixture is well blended. Add the margarine. 3. When adequately risen again. Shape in to two loaves and place in a greased bread pan. Stir the dissolved yeast into the oatmeal mixture. Dissolve yeast in warm water with l tbsp sugar. . 3. 6. bake in pre-heated oven at 4000 f for 10 minutes first. 7. 2. When double in size. Serve with vanilla sauce as a dessert/sweet. Pour cake batter over the pineapple as a second layer. Makes 2 loaves. bake in a pre-heated oven for 30 minutes. 4. 2. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Bake at 350f for 50 minutes or until cake is golden brown. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 6. Combine margarine. Add one egg at a time and beat thoroughly.
vanilla and almond extract. Grate the coconut and spread out on a baking tray and put in a preheated oven. 3. Cream margarine and sugar till light and fluffy. 4. COFFEE CAKE 200g margarine ¼ tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour ½ tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Fold in the flour ingredients. 2. beating very well. Cream margarine and sugar until light and fluffy.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. pour the boiling water over the oatmeal and mix thoroughly. Store in air tight containers for later use when cold. Stir in the orange rind. 6. Mix the brown sugar and margarine till soft. Cover and set aside for 20 minutes. Sift together the first 5 ingredients twice 2. 3. stir to prevent burning or uneven browning. Add the caramel. Beat egg white again. Break and grate off or scrape away the brown surface of the coconut flesh. Gradually blend in the softened oatmeal. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Grease a medium. .51 DESICCATED COCONUT 1 coconut Method 1. Beat eggs till thick and mix in to the sugar and fat mixture. Mix together and add the currants to mixed fruits. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. 2. Bake till dry but not coloured. 5. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Mix the orange juice with the rum together 4. 4. beating well. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Gradually beat in tile beaten eggs. Prepare caramel and set aside to cool. 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. Now sift the baking soda. . Toss together and set aside. 3. Decorate for anniversary ceremony when cool. Add the egg yolks one at a time. Bake in a pre-heated oven at 350° for about 45 minutes. 2. Occasionally. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. cinnamon and salt into the sifted flour.
5. Heat the oil for frying and use oiled spooned to scoop the mixture. Fry until the mixture is light brown and remove with a straining spoon. 2. 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. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. Sift the flour. When brown. 2. sugar. salt and baking powder. fat. 9. 6. 8. In a separate bowl beat the egg. Lightly grease medium-sized baking pan and pour the batter into the pan. 5. Mix the flour. Serve as a snacks. Drain out oil and serve as snack. remaining sugar and salt in a bowl. salt and baking powder till the mixture becomes crumbs. Heat vegetable oil. 3. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Add scrambled eggs or sausage as breakfast dish. beat the mixture lightly for about 3 minutes. 2. Allow to cool and cut into squares to serve as finger food. Dissolve half of the sugar in the yeast. Flip the pancake cover to brown the other side. Mix the sifted flour. Beat and drop the batter in balls from oiled Spoon into the hot oil. rise to the top and become popped. Sift sugar. Cover and set aside for about 10 minutes. Cover and allow to ferment till it bubbles (1 5 minutes). Pre-heat the oven. Yields 1 serving of4 pancakes. flour. 3. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. test for doneness and remove from heat. 7. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. Make a well at the centre of the flour mixture and add one beaten egg at a time. Using a wooden spoon. 6. Bake in the pre-heated oven for about 45 minutes. Stir in the dry ingredients into the milk egg-mixture. Stir in the nuts and mixed fruits. Serve with honey or pancake syrup. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Alternately mold batter in balls and drop in the heated oil. 4. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Beat the batter until it is smooth. . 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. 7. 3. At this time the underside of the pancake is golden brown. margarine.52 5. Fry until golden brown on all sides. Stir in the milk and mix thorough. 4. 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. 4. 5. milk and vegetable oil.
Plain pastry may be classified according to the ratio of fat to flour. 8. Pie filling must be made earlier and cooled before filling the pie shells. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The softer doughs may be dropped on baking trays for baking. well folded and sealed together to prevent leakages. The surfaces may be smooth or rough. Over mixing will result in toughness of cookies. When mixing and rolling. It produced less flaky and tender crusts and it is often used for commercial productions. fish or sausage fillings. Makes 8 pies. Gather into a ball and set aside for 15-30 minutes. It produces very tender and flaky crusts. The dough is gathered to form a ball and rolled on a flat surface. eggs and milk. tender and golden brown in colour. The pies are arranged in well greased baking trays and placed in pre-heated ovens. BASIC PASTRY (FOR MEAT. The tops at the top of each pie with fork or knife to permit steam to escape during baking. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Sprinkle with enough cold water to moisten. pastries should be flaky. Alternatively. For best result. board and dough when rolling. 4. The pies must be sufficiently filled. 7. Add the fat and mix until mixture looks like fine bread crumbs. always set aside some flour that will be needed to sprinkle on. nor too soft or crumbly. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. The water is used to bind the ingredients. Roll out to ¼ inch thickness on floured board and cut into shapes. rising agents and flavorings. The salt contributes to flavor and the fat gives tenderness. fat. After mixing. 5. fat. 6. . Cold water is added gradually to the mixture and it is combined together. Before mixing the ingredient for pastry. Cut the top with a fork and the beaten egg. salt and water. Fill with meat. After mixing. When baked. They should be removed from the trays immediately they are baked. chilled and cut into desired shapes with biscuit cutter.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. 2. 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. and cold water is desirable. pies may also be fried in deep fat. the pastry dough should not be over stretched when rolling and cutting. 3. It is made with flour. Bake in pre-heated oven for 30-40 minutes. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. 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. Prepare the filling and set aside to cool. sugar. (2) Flaky pastry has ratio of two-thirds fat to the flour. Cookies can be mixed by creaming method or pastry method. the dough is lolled. Cookies is another favorite snack made from soft dough. The flour must be of good quality in order to produce firm products. Toss flour and salt together. Cover the pie shells and seal properly. 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. Cookies should neither be too hard.
In a bowl cut in the margarine and rub in to have flour crumbs. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Roll over in two or three folding. Bake in preheated oven for about 40 minutes or till light brown. spread the mixed sausage on the surface of the rectangle. Using the rolling pin. Using a spoon. Handle dough as little as possible and place balts on a floured board. water and the seasonings stir well to mix up ingredients. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. nutmeg and sa1t Toss together until mixture forms crumbs. In a saucepan. 7. 2. 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. Make a well in the centre of the mixture and add water gradually to form a past. 2. 5. Rub the sausage generously along the centre of pastry. 3. folding in and stirring well un flour is well absorbed. Sprinkle flour into the mixture. Roll up the remaining pastry. 9. Sift flour and salt 2. Mix the sausage and curry or nutmeg. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. 4. 4. Cook for 8 minutes until beef is cooked. Rub in the fat into the flour. 8. .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. See diagram for rolling out cutting guidelines. Use fork to cut the top of the rolls and place in greased pan. peas. Stir-fry for 2 minutes and remove from heat. Fry for 2 seconds and then add minced beef or fish flakes. 5. 6. melt margarine or heat oil and add onion. Remove 2-3 tbsp of flour mixture for rolling out. 5. 3. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 4. roll out the dough into Y2 inch thickness in rectangular shape. Add the beef broth. Gather the mixture in small balls without kneading. Add baking powder. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Add carrots. 3. Prepare the margarine or oil pastry. 6. which now gives 4 sausage rolls. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. chopped and boil 2 ½ margarine or vegetable oil Method 1. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1.
Stir well and sprinkle in the flour to bind the ingredients. 2. Cut into rectangular shapes and fill them with the cooked fish filling. pepper. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 3. 4. 5. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Peel the boiled eggs. Gather the mixture into a ball and roll into ½ inch thickness on a board. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. cut length wise through the middle and scoop out the yolks. 3. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. salt ingredients thoroughly. Make a thick paste with flour remaining margarine. 3. flour board with reserved mixture. 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. Pre-heat oil and fry until light brown. milk. 4. 5. 7. pepper. Seal the edge of the last fold with little water. Sieve the baking powder. Do no knead pastry. Note: Corned beef or sardines can be used as alternatives. 2. If heat is too low or much quantity is fried at time.55 2. 4. Split into 2 sections again and garnish with cucumber slice to serve. 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 . flour and salt into a bowl. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. 3. 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 the flaked fish. Drain and serve hot. Place the yolk in a bowl with the minced fish. Cover each half. curry. Heat oil in deep fryer and fry the rolled up egg till golden brown. pressing together to form a whole egg again. 6. 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. 2. salt. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Add cold water and bind together. 5. Heat the vegetable oil and onion in a frying pan for 2seconds. Allow chin-chin pieces to drain off oil after frying. 6. seasoning and water. 6. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. the chin-chin will soak the oil and will no be crisp. Serve wit groundnuts as snack. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds.
Fry pies in heated vegetable oil till golden brown. 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. mix flour. 2. 3. drain serve as snack or cocktail. salt and baking powder into a bowl 2. vegetable oil for frying . 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. Now coat the shelled egg with remaining flour and wrap each egg. Coat the remaining eggs. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. sugar. Peel hard-boiled eggs and set aside. sugar and salt together 3. 7. Remove sugared paper and cool the roll on a cake rack. 4. Reserving one table spoon of flour. 5. Cut into smaller rolls. 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. heat until the coating is golden brown on all sides. 8. 6. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 8. turn out the cake on a sugared paper and remove the baking paper carefully. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6.56 Method 1. Sieve baking powder into the sieved flour and sieve the sugar separately. 2. Now whisk. Gather the soft dough in a ball. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 7. Roll out pastry about ¼ inch (1/2 cm) thick. Now spread the warm jam all over the surface of the rectangular-shaped cake. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. 3. Serve as snacks. Grease a swiss cake pan and line with a greased paper. with a portion of dough. After 5 minutes of whisking. 4. Taking one at a time. 4. Use a pastry cutter to cut pie shapes. When baked. Gradually fold in the vanilla and warm water. Bake in a pre-heated oven until golden brown and firm. Add cold water to make the dough. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. Heat oil for deep frying and cook the eggs under moderate. 5. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour .80m1 water ½ tsp baking powder Beans. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 5. without stretching. Make a well in the centre. Fill each pie shell with the prepared filling. Sieve flour. Put the mixture in to the greased pan over the paper and spread evenly. Cut the margarine into the flour ingredients. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Fold in lightly with a metal spoon. 9. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 6. Rub in the margarine for the flour mixture to form crumbs.
Cream margarine.58 Method 1. ensure that good quality fresh fruits are used. 6. Place the balls apart in an ungreased baking tray or sheet. beating until light and fluffy. Bake for 8-10 minutes. Chill for ease in handling. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Energizers: Malted and vegetable drinks. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Cream margarine and sugar. the beverage is known as fruit drink. minerals and vitamins. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. lemon grass and scent leaf tea. fruits juices. Nutritious drinks provide specific nutrients to help fight illness. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. Remove from heat and cool on wire racks. beat until blended. Allow them to cool thoroughly before removing them from the baking tray. They are later mixed with water or other beverage and served chilled. add flour and mix well. Refreshers: Fruit drinks and soft drinks. cocoa. as accompaniments to meal or the final course of a meal. malted and vegetable juices. 3. Add sugar alternately with egg white. fruit and milk drinks are more nutritious. boast the body’s energy and vitality and ensure a healthy lifestyle. 6. flask and teapots. They are grouped as follows: 1. 2. 3. Stimulants: Coffee. 3. Milk contains protein. Stir in the coconut and mould into I inch balls. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Nourishers: Milk shakes. 5. stimulating drinks between meals. fat. 2. 2. Peel or scrape off the brown back of the coconut flesh. Shred coconut and set aside. 7. Maintenance of proper hygiene is important when handling the ingredients. egg hot drinks. ensure that you use appropriate’ utensils like jugs. coffee. 2. 8. beer etc. Makes 2 ½ -3 dozens. 5. 6. 3. When preparing beverages. Put 2 or 3 cookies together with the vanilla filling in between them. Soft drinks. Sedatives: Alcoholic drinks. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Bake in slow oven for about 20 minutes or until firm to touch. Stir in the water. 4. . Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. tea and cocoa are popular in meals. mineral water. fresh fruits drinks. Use filling for sandwiching sponge cakes as well. sugar and vanilla. However. Blend vanilla and desired food colouring. Make 3 dozens. 4. 5. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Beverages may come from mostly animals or fruits and vegetables. Also. egg drinks. tea. Beat in egg and vanilla. 4. Gradually add flour.
discarding the seeds. Cool and add to fruit drinks. scoop out the pulp and squeeze out juice through a sieve. Squeeze out the juice. Leave to cook and chill before serving. Boil for another five minutes for4fie syrup to thicken slightly. 3. 3. Boil the water and leave to cool.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. peel pawpaw and remove the seeds. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Combine these in a bowl to prevent browning of the bananas. Orange and pineapple juices maybe added. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. trim the edge for the watermelon shell by cutting a saw tooth edge. Pour over the juice in a jar. Scoop out the melon fruit. 2. Stir in the orange juice. reserving the shell. 2. Blender can be used to crush the pulp before sieving. Sweeten with syrup 3. Wash. 3. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Using a sharp knife. 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. 2. Wash and cut fruit into halves. Slice the bananas and dice the pineapple. 2. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. . 4. Add syrup to taste and the lemon juice. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Remove seeds. Wash fruit and cut into sections. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Chili before serving. Make ½ inch water melon cubes from the scooped watermelon.
Boil the 3 litres of water and pour over the washed zobo. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . remove immediately from the water and place them in a sauce pot. Cut into small chunks and put in a bowl. 6. 2. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 4. Add lime and syrup. Sort the dried zobo flower to remove all dirt in it. but do not peel beet root. Pour into jugs and chill before serving. Wash. 4. peel and remove the hard core at the middle.60 2. Method 1. stir in the ginger or cloves and set aside for few minutes. Remove from heat. Serve chilled in glasses and garnish with lemon/lime slices. Scrub pineapple. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Alternatively. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Sweeten with syrup and add the lemon juice. Serve chilled. Stir in the pineapple juice and sugar to taste. Garnish side of glass with cucumber/lemon slices. 5. 7. 4. 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. 2. Leave to cool completely. 3. Add ice blocks to serve immediately. Sweeten with syrup or honey if desired. 3. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Wash. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Cut beetroot in to small pieces as well as the apple. scrape and grate carrots. Filter very well and discard the chaff. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 2. Use a blender or juicing machine to blend the fruits. Add the pure water and strain into a glass jug. Wash lemon(s) and squeeze out the juice. Add the pure water to filter and obtain the juice. Mash the pawpaw or pulp in a blender. Add the bitter lemon last. Cover and keep drink until cold. The fleshy part of pineapple is cut and served as a dessert or refreshments. 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. Stir in ginger. 2. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. 3. 5. Add previously boiled water to mashed pawpaw and strain into a glass jug. Mix well and pour in to cocktail glasses. Wash them in clean water.
Add syrup and nutmeg/vanilla. Add the bitters and ginger ale. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 3. M ix in remaining water and strain the liquid into a glass jar. Avoid use of aluminum utensils. Remove the flesh of the sour sop and discard the seeds. Mash but do not blend the plantain pieces and add the water. 3. Note: Pineapple or grape fruit juices may be used or added. Chill and serve garnished with lemon slices. Add milk flavour 2. 2. add sugar or syrup (if necessary) and boil for 20 minutes. 3. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Pour mixture into an air-tight plastic bowl and cover well. 6. After heating cool and chill drink till service time. 2. Slice into bits and put in a bowl. 4. Serve in tall glasses garnished with few pawpaw chunks. Mix the orange juice and milk together. Place in a bowl and add a little water to the fleshy part. 4. Mix all the ingredients in a punch bowl. 5. Chill till serving. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 2.61 Method 1. Garnish with orange slices serve in tall glasses. Wash and peel bananas/plantains. 4 lemon slices 2 tbsp sugar syrup . Chill the orange juice and the wine. Pour the fruit juices and tea over a large block of ice in a punch bowl. Filter the mixture through a fine sieve into another plastic or glass bowl. Pour liquid into a pot. Wash fruit very well. Serve immediately in wine glasses garnish with lemon slices. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. sweeten to taste with the sugar or honey. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. chilled. 6. Crush it and pass through a sieve to extract the juice. 5. 2. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1.
4. Stir in the brandy. Push the lemon pieces and apple sections through a juice extractor/blender. Add eggs to mixture. Combine the juice in a bowl. Serve chilled with lemon slice topping as garnishing. Blend half of the orange juice and milk in a blender until smooth. 2. Add the syrup to the juices 4. Wash and break eggs into saucer. 2. Serve into four glasses and add ice cubes. Dust with nutmeg as garnishing. Stir well and add the wine or ginger ale. 3. Cut into pieces. 3. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. one at a time. tangerines. Wash lemons. Chill the brandy. 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. strained juice and sugar syrup. Mix all ingredients either by whisking or mixing in a blender. Peel the lemon and out the pit including the seeds. 3. Strain the juice into a jug. 2. Dissolved sugar in water. Add the lemon rind pour the water into the jar. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Stir in the remaining orange juice. Stir in the syrup and strain. 2. Half a teaspoon of brandy flavor can be used in place of pure brandy. Squeeze the juices from the lemons into a jug. Add ice cubes and lime/lemon slices and serve chilled. Mix well after each addition. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Pour into glasses.62 Method 1. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. lime or grapefruit can be used in place of lemon or in addition to lemon. 2. Add sugar if desired. Wash and cut apples into sections. 3. Note: Oranges. Serve chilled. Cover the jug and allow the lemonade to cool. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango .
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. Therefore. Beat in the vanilla and lemon extract. cakes an puddings) and light dessert dishes (ices and fruits). 7. Wash. making sure that it is not stretched 4. Cover and set aside. 2. stirring well till dissolved 2. Add three quarters of the water to the carrots and strain out the liquid into a bowl. appropriate cooling temperature is important for maximum enjoyment of such dishes. Stir in the run or run flavouring.63 Sugar to taste 800m1 water Method 1. Melt margarine and leave to cool. 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. cloves and vanilla Mix thoroughly. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 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. 2. creamy and double in size is obtained. Mix carefully until slightly smooth Handle pastry gently. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Cut up carrots and blend to a smooth pulp. 4. Cream eggs and sugar. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. peel and chop mango flesh. 3. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. They increase the enjoyment of meals. They are usually served as the third courses in meals (fruits pies. Fold in sifted flour and baking powder very gently 6. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 3. Place in a greased. In preparing and serving desserts. floured baking pan. 5. Fold in the melted margarine or vegetable oil gently. 3. 4. Leave to cool 3. Continue until smooth mixture that light. sugar and cream of tartar in a bowl over a pan of hot water. Allow to rest in a cool place before using for jam tarts. Add margarine and nix well 2. Whisk eggs. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Add the remaining water to the crushed mango and filter out the liquid. Most light desserts are usually served chilled. 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. Serve chilled in glasses with ice cubes. Place in a bowl and mash very well. 5. 6. beans pie or fish pie. vegetable tarts. Remove from heat and whisk until cold and thick.
3. nutmeg and salt. mixture. Add vanilla and pour into a shallow pan. milk. 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. salt and milk. stirring until it thickens. 2. . 3. Heat the mixture to hotness. Add vanilla and chill before serving 8-10 servings. Pour into greased baking pan. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Remove from heat and leave to cool. 4. 5. Cook for 2 minutes longer and remove from heat. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). 6. Get the egg-milk mixture from freezer and beat till smooth and creamy. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Vanilla/nutmeg Method 1. 4. 4. 3. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. 2. Place the milk mixture over water simmering in the pan. Beat egg yolk and blend 25g of sugar. Fold the egg whites into the egg yolk and milk mixture. Heat milk to lukewarmness. 5. Gradually add the vanilla or banana flavor essence. Cook water in a pan and leave to simmer. Mix cornstarch or custard and a little milk. BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. Separate eggs . Do not allow to boil. 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. sugar and egg yolk together.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 2. Freeze for 30 minutes until mushy. Serve in cups. Return to sauce pan and cook over medium heat. vanilla. and bake for 25 minutes. 2. beating only the milk. Beat the milk mixture until thick and stiff enough to form peaks. Beat reserved egg whites to stiffness and fold into the cooled milk. Freeze in covered plastic container until it is firm (4hrs). Serve as dessert. Add the cooked cornstarch and mix well. 3. stirring constantly with a wooden spoon. add sugar. Makes 6-8 servings. Beat eggs slightly.serve topped with cornflakes. Prepare cornstarch with little boiled water. Dissolve gelatine in 2 tbsp water and stir into milk mixture. stirring constantly as the mixture boils. fruit chunks or jam. make it thick and set aside.
Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Combine all the above ingredients in plastic bowl and mix well. 4. Freeze until mushy. Cover and chill for at least 3 hours. Beat eggs. Serve decorated with corn flakes. Add the remaining sugar and lime juice. 4. Cool and bottle. 2.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Combine all the fruits in a bowl. 2. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 3. Use as spread for bread and filling for doughnuts. Pour warm milk over egg mixture. 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. 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. 5. Cook until set but not sticky (about 35 minutes). 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. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. stirring occasionally. 3. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 2. 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. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. While still hot. Remove from the hot water bowl and leave to cool. sugar and vanilla/banana flavour together. vanilla . Colour is golden brown. Toss gent1y using a wooded spoon. 2. Dissolve gelatine in the remaining 2tbsp4water over low heat. Scoop into cocktail glasses and garnish with a slice of lemon. Top with coconut pieces. Heat 250ml milk diluted with 3tbsp water to warmness. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. (not hard frozen) stirring once. 3. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. except shredded coconut. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Toss gently again before serving into cocktail glasses or salad cups. Mix orange juice and honey and pour over the fruits. 3. Keep refrigerated. 4. Juice from pawpaw can also be added.
6. Peel and chop the mango flesh. vanilla. add the gelatin mixture and beat well. 5.66 Method 1. Gradually add the gelatin mixture. Dissolve gelatin and chill till firm. Whisk gelatin till fluffy. Sour sop juice (undiluted) may be used. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 4. lemon juice. vanilla and lemon. 4. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. 2. 6. ginger and remaining sugar 75g over a boiling water till melted. Cut the bread into pieces and soak in the milk dissolved in half the (75g) 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) . add the eggs.40 minutes. 4. When set. Add lemon juice and sugar. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Cover and freezer till set. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. mixed fruits ginger and nutmeg. 5. 3. When the bread is softened. Beat milk until thick. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Bake in a preheated oven for 30. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. combine100g of margarine. Allow to cool Place sauce on plate and serve the pudding on top. Mix gently. Beat eggs and add the flavourings. Chill milk for about 3 hours. 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. Add the mango juice. Add the beaten 1 egg and whisk till thick. 5. 2. Sprinkle ½ of the corn flakes into a round or square pans. 3. Whisk the chilled milk and sugar. m. 7. 3. Press the juice through a sieve into a bowl and reserve the juice. When the pudding are cooked. beat gelatin until fluffy. 6. Scoop gently into desert cups and top with the mango chunks. . Chill the milk for 3 hours 2.
mix flour. nutmeg and baking powder Stir in the milk until smooth 3. 6. flour. 2. Add flour ingredients to the creamed margarine mixture and blend well. and all spices in a separate bowl. Alternatively. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Make 6 servings. pudding may be streamed on top of the cooker. Add the sugar. Wash peel and chop pawpaw 4. Bake pudding over medium heat till it is set (about 20mmutes). When set remove from heat and place upside down in dessert bowls to serve. Remove syrup from heat and cool. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Pour into a bowl and stir in the orange/pineapple and lemon juice 3.67 Method 1. 3. 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. Add vanilla. 6. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. 4. egg and milk. 3. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Spoon into well-greased custard queen cake cups ¾ fullness. Heat the cold water and sugar in a pan till the sugar dissolve 2. sugar. baking powder/soda. flour. Sieve well Add the raisins. Serve into dessert plates and top with ice cream or vanilla sauce. Grease generously two shallow round pans. Cream margarine and sugar till fluffy. Melt margarine in a square or round cake pan 2. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. orange and mango ½ tsp nutmeg Method 1. diced 100g raisins . 5. Makes 10 serving. 4. 4. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Bake in 350 of pre-heated oven for 45 minutes 6. Mix salt. In a bowl. 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. Blend in the milk gradually 2. Pour into the pan with the melted margarine. FRUITED ICE MILK 1 firm mango. 5. Add the remaining ingredient and mix together.
Cover the bowl and return to freezer and freeze till firm. 4. Fold the fruits into the whisked milk in the bowl.68 Method 1. Serve in cocktail glasses. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. . Remove from freezer and whisk very well Add the sugar and whisk again 3.
The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. cake boards. Spread the batter evenly to the sides of the pan. decorating rule or comb. cake pans. For the decoration: Decorating syringes or tubes (plastic or metal). coffee. Creaming gives better result. 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. To remove cake from the pan. The only special tools needed are as follows: 1. Pre-heat the oven to temperature (gas mark 3) specified by recipe. (marble. zigzag ruler/comb etc. Lift the pan off carefully and let the cake cool completely for at least one hour. aesthetic value and quality of cakes. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. Nozzles are available in different shapes and sizes. richness. 7. eggs. electric mixer. 5. margarine. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. 3.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. decorating bags. wooden spoon. Different shapes are available according to cake pan sharp. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. icing colour kits. cooling racks. 3. scale and other measuring tools. It is available in plastic or foil scaled thick papers. 7. ingredients. spatulas or palette knife. 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. 4. Place the cooled cake in a cake board for the icing. design rollers. When baked. The type of ingredients used and mixing technique. Consider method of mixing. Always defrost the cake completely before icing. The main purpose of icing cakes is to enhance the beauty. Success in cake icing depends on three major factors: 1. Cream the cake and mix to recipe directions. electric mixer. . Skill in application of creative knowledge in designing special decorations. 3. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. The following are some specialized pieces of cake decorating equipment: 1. rich cake etc) and obtaining the ingredients specified by the recipe. if frozen. plastic or metal turntable. Icing also contributes to the taste of the baked product and prevents loss of moisture. Place the cake in the pre-heated oven and bake according to temperature specified. Set aside. The right equipment 2. 5. nozzles. 2. Another important benefit of cake icing is that it serves as a means of developing ones creative skills and resourcefulness that brings about special feeling of satisfaction. mixing bowls and spoon. 4. rolling boards and pins. egg beater. 6. 2. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. 2. Place cake on the middle rack of the oven about and leave for 35-45 minutes until cake is tested with a skewer for doneness. 3. 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. 8. aluminum foil wrap. 6. place the cooling rack over the top of the pan and urn both pan and cake over. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. sieve etc. carrot cake. Cake Board: Necessary for placing the cake. 8. 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. Cake Baking Information 1. marking rings and cutters (plastic or metal). wooden spoon. Start by deciding on the type of cake desired. It should have soft natural brittles that should leave no marks when brushing. For the icing: Icing sugar. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. For cake baking: Cake recipe.
Mix Bowls: Plastic. 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. syrup/jam for cake icing to stick well to the cake. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 5. 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. Add more sugar to make icing stiff if necessary. Separate egg white from the egg. making sure none of the egg yolks get into the white and beat gently to stiffness. Cutters: These are available in different shapes and sizes. Beat well with a mixer or wooden spoon. 4. sifted icing sugar. Cover and set aside for about 30 minutes. These include cups. The cake with sugar. 12. Cream with wooden spoon or electric mixer. Place margarine. jugs and scale. For icing. Re-beat the icing mixture and spread generously over the cake surface. 10. 6. 3. Reserve the remaining sugar. 14. 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. In a mixing bowl.70 9. 6. It Is usually expensive but use full for perfect finish. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Continue beating till the mixture is stiff but is of spreading consistency. 2. using palette knife or spatulas. SUGGESTED ICING RECIPES ROYAL ICING 1kg (2 packs) icing sugar 1 ½ tbsp glycerin 2-3 drops of lemon juice 2 ½ (egg whites) few drops of colouring one 8 inch diameter baked cake Jam or sugar syrup Method 1. Add the glycerin and lemon juice. glass or stainless steel bowls that are easy to hold and is provide good support. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. Add remaining sugar to make icing stiff if necessary. Use a pastry brush to remove loose crumbs from the cake. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. Sift the icing sugar. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 13. 11. 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. 4. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. gradually stir in sifted 900g icing sugar arid egg white. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 7. 5. Apply sugar syrup or jam all over the surfaces of the cake. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. 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 . Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Brush off cake crumbs and position the cake properly on the cake board. 9. 15. 8. 3. vanilla and half of the milk in a mixing bowl. spoons. Follow the icing tips presented in this book. 7. Place the cake on a cake board. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste.
9. Leave paste in air tight container of room temperature for about & 12 hours before using. Place the mixture over low heat and heat until dissolved. Mix in more sugar. remove the mixture from heat and add drops of flavour or colouring if desired. and water (a drop at a time) and if it is too soft. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Beat the egg white and glycerin in a bowl till frothy. 8. Use cutters to make plaits. . Now place half of the sifted icing sugar in a bowl and make a well. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 7. Add the beaten egg white. Stir in the shortening and while shortening is not completed melting. use a textured rolling pin to roll over the coated cake to give the design on the pin. Method 1. Smooth and shape the fondant on the cake. 6. 8. Gather the sugar and gelatin mixture into a firm ball. add more icing sugar. Gently. 2. Gently lift the fondant over the rolling pin and place over the jam coated cake. Note: Alternatively. 4. Knead well. using a wooden spoon until mixture is fully mixed up. using cake smoother. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. . 6. 3. As you roll. liquid glucose. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 2. Add the sugar and blend them very well. flower or other designs such as board twists. using a rolling pin on a clean board. pliable and no longer sticks to the hands. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using.71 Method 1. If fondant is too stiff. 12. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 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. 3. a little at a time until the icing sugar are added. Attaching ornaments and sugar beads if desired. 10. Combine gelatin. Dusting corn starch powder or icing sugar on a flat surface. then place the paste in a plastic bag. 2. add the liquid glucose and water. leaves. knead the sugar mixture or fondant. glycerin and cold water in saucepan and stir well until thick. 3. 4. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. allow it to defrost and knead again until soft and pliable. use same method of preparation to apply petal taste icing using these ingredients. 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. 5. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Continue to knead until the ‘fondant is smooth. 11. Trim excess from the base. bring out from freezer. 7. use a pastry cloth to roll out icing for smooth finish. Mix icing sugar and gum together. Attentively. 5. Coat cake surfaces with j am or syrup. For decorative rolling. Let mixture stand and cool to lukewarm. Roll out the fondant in enough portions. When ready to use. Decorate with piping softer icing or cut out flowers and designs.
2. 3. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. 5. (b) Spread across the whole top surface. Boarders of cake need medium of consistency for ease in squeezing out the icing. Fill the bag or tube half full of icing. 3. chilling the cake first is recommended. 2. trim off the crown or raised portions of the cake. . 1. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Cakes baked the previous day are more easily decorated. Before making decorations. Using a bread knife. a few drops of blue colour or lemon juice can be used to whiten the icing. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Allow first coat to dry (about 30 minutes or more). In the 900 angle. guide the decorating tip with the other hand. pushing the icing towards the opening or nozzle. Making ones special design promotes creativity and originality. flowers and stars stand out in the cake. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. 4. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. Colour is what gives icing beauty and personality so that the cake boarders. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Freshly baked cakes tend to crumble and flake off their crumbs. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. When mixing. 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. follow these guidelines. when planning for the cake. stars. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Use good quality ingredients and avoid icing sugar that is already caked or solidified. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. 8. In the 45° position. 7. 4. 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). As a basic rule. With one hand. To make this easier. Chilling the cake before it is iced also makes icing easier. apply pressure with the other hand that follows next. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 3. Use toothpick to add paste colour while liquid colouring in added is drops. check the recipe for rolled fondant icing. it is important to have an idea of the cake design and the details you desire. For royal icing and butter cam icing. Decide on type of decoration to be done on the cake as well. 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. A turntable or a turning cake stand makes it easier particularly for round cakes. Flavouring may be added to the icing if necessary 10. To achieve good decoration. 5. For fondant icing. Coat the surfaces of the cake with apricot jam or sugar syrup. flowers and shell designs require stiff icing consistency. Use clean and dry equipment. Away practice the decoration on another surface before applying directly to icing coated cake. Use a mixer to combine the ingredients. Sieve the icing sugar before use for smoothness. (d) Ice evenly all over the top and all the sides till all surfaces are iced. Piping is very popular way of decorating. 2. (c) Pushing the excesses to the sides. 6. sugar paste etc. It involves the use of piping set (decorating bag or syringe). Choose desired or appropriate type of icing. Give a smooth finish. Apply a little pressure to the palette knife and smoothen the top last. Always use enough of any colour because it is difficult to obtain the same icing colour later. leaves. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. The basics of piping on iced cake include the following: 1.72 GENERAL RULES FOR ICING 1. 9. This can be done after the cake is completely cool.
Prepare rolled fondant icing and roll out on the flat surface. Pull tip way. c. You may also write straight unto he cake surface. the larger he decoration. Twist the end of the bag closed. Writing: To print or write words. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. The shapes are usually cut out and left to dry before being pasted on the iced cake. Follow these guidelines in making cut-out patterns decoration. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. 3. pulling tip away to form the shell’s tail. Ornaments. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 5. making dots. Such twists can be used as boarders. Dots/balls: To make dots. Zigzag: To make zigzag. start another shell on the tail of the previous one. bows. With the other hand. letter and numbers. 4. 6. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. stems of flowers. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. When dry. rope boarders and puffs. Leaf: To make a leaf. or b. zigzag and rosettes or drop flowers. 2. ribbons and live lowers may also be added as decoration. Star nozzle with star-shaped opening is used for making stars. the bigger the opening. 5. Shell nozzle has serrated curved opening which is used for making shells. Apply a little pressure to press out the icing and pull the tip away and the star is formed. hold the tube of 900 angle with the surface of the cake. lift the tip of the nozzle slightly to let icing build up the fan into a full base. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. 5. For a row of shells. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Use this nozzle to print horizontal lines. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. beads and balls. and heavy pressure. 1. use the plain round nozzle used for dots to write. 3. Relax and stop the pressure. lines. Stars: In order to make stars. The most common types are as follows: 1. attach the cut outs to their position on the cake. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. Check diagram in the book on directions. To make the above mentioned techniques follows these tips: 1.73 4. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Press out the icing with enough pressure to build the bead of ball as for stars. 2. . Control and stop applying pressure when the decoration is created. cut many shapes and place them on a floured surface for them to dry. Round nozzle has plain round opening and comes in various sizes. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. 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. use special metal or plastic cutters. Using cutters for roses. shells. using butter cream icing. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. 2. 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. 4. vertical lines and vary lines by moving the nozzle in straight lines. 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. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. 4. beads and outline of shapes. 3. stars or other shapes. Shell: To make shell. flowers like small rose and basket weave.
. (1990) Practical Cookery. (1990) Creative Cake Decorating Made Easy Heart Fortishire.merehurst.com Ochonogor. Tiger Books International. Illinois-U. Mc Cormick &conpany (1991) Mc Cormick Cook Book.74 REFERENCES Ceserain.England The Broadwater Press Ltd. E. Oxford.A Beginner’s Guide. . (1981) Basic Cookery. V. Culpitt. Merehurst (2000) Beginners Guide to Cake Decorating: www. Ferguson. Stephenson.The Process Approach. and Kinton R. Wisconsin. J.Wright. O’ Reilly.0 (2002) Food Preparation and Service. Wilton Enterprises (1987) Cake Decorating. E. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd.S.T. Hong Kong: Ohenheimer Publishers. Ilodder and Stonghton Education Ltd. Patricia (1984) Family Cookbook. Oxford University Press. (1 994) The Complete Cook London. Warn. Wiltonn Enterprises.A. Stanley Thomas Publishing Ltd.. Kemt. Henson. G. (1985) The Students Cookery Book. Ideals Publishing Corporation. England.COEWA Publishers.
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