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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.
2. cooked and deboned 750 fish stock 1 large onion. CREAMY FISH SOUP 1 medium scale fish. 2. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. 3. fat and stock in a saucepan. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Stir in the fried onion slices. Method 1. carrots and bay leaf. Make . Add the fish and the remaining ingredients. Simmer for 5 minutes and serve hot with toasted bread triangles. Cook for 10 minutes and serve hot with toasted bread as appetizer. 4.6 servings. Add the cooked chicken and stock gradually while stirring. Add the potatoes. 4. salt . Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes.in 1 inch cubes 4 carrots. Stir gently and cook for another 3 minutes. Cook and stir the mixture until thick and well blended. 5. Add the beef cubes. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. Separate the deboned fish into chunks of about 1 inch sizes. Melt the margarine or heat vegetable oil. tomato juice. and stir in the thyme and curry. pepper. 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. 2 tables. 3. pepper soy sauce and seasoning cube. salt. Remove from heat and serve into soup bowls accompanied with buttered toasts. 1 tbsp flour. Put flour and margarine in a saucepan and mix together. Serve hot with buttered yeast rolls or bread slices. pinch thyme and curry Method 1. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Gradually add beef stock. garlic and any other seasoning. Add the salt. Cook over medium heat.6 servings. Stir together milk and flour. 4. chopped 2 lives beef stock 2 fresh tomatoes. Stir frequently. 2. pepper .4 3. Garnish with chopped parsley or cucumber dices. Stir in the cooked peas 4. 3. Serves 6-8. Stir in onion and the flour. and allow soup to simmer for 10 minutes.in 1 inch cubes 1 bay leaf. Makes 5. chopped onion 1 litre chicken stock salt and pepper to taste.
Remove bay leaf. pepper. 6. green onion and garlic. 4. 3. 3. Simmer for 2 minutes. Slice cucumber thinly. 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 1.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. vinegar and salt 3. Stir in the flour and cook over gently heat for 2-3 minutes. Cook gently to soften. Mix together the olive oil. Pour in the stock gradually. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . stirring occasionally. 2. Melt margarine and blend in flour. Simmer. Wash and cut the ripe firm tomatoes in to 4 segments in each. Serve with braised beef. Chill before serving. celery. 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. mixing well. 2. Add milk and seasonings. 5. Reduce heat and allow to simmer for about 15 minutes until thickened. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. bringing up to a boil and stirring constantly for 3 minutes until thickened. 2. chicken or over plain boiled rice. stirring well. Melt the margarine and add the onion. Add the thyme. bay leaf and any other remaining ingredients. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Serve as sauce for shrimps and fish fingers or fish balls. Add the prawns and cook for about 2 minutes. 2. red wine. Combine all ingredients in a saucepan. stirring constantly until thickened. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. Sprinkle with the minced parsley and the olive oil mixture over the vegetables.
celery. 3 Stir in beaten eggs. stirring constantly. 6. mushrooms. 2. 5. thyme and curry. stirring constantly until smooth. potatoes and chili pepper.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. chilli pepper and seasonings. oysters. 3. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Cover pan and cook for 6 minutes till potatoes are cooked. dice onion. clams. Melt fat. Serve on fried fish or roasted chicken. 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. Clean and cut fish into bit size. Add the mustard. Stir in the vinegar and cook for about 2 minutes. crab). Add the fish mixture. white pepper and salt. 4. Cook for 20 minutes. 2. add potatoes. 2. cover again and cook for about 2 minutes. yam or potatoes. Mix flour and melted margarine. 3. onion and stock. Remove from heat and cool. Gradually add egg mixture to flour mixture over low heat while stirring. pepper and diced tomatoes. Clean vegetables. 3. Add milk and bring to boil. 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. 4. Add the leeks. 4. . Stir well. Beat eggs and milk. Add seasonings until smooth. Simmer for 10 minutes and serve hot over boiled rice. Chop the celery and slice the white part of leeks. Add the puree tomato sauce and salt. Place in a bowl and add onion. 1-Teat the vegetable oil in a saucepan and pour in the water. Simmer for 5 minute 5. Mix flour and half of the fat in a saucepan. Serve over vegetable salads. Gradually and the rest of melted fat.6 Method 1. Add the cleaned shell fish (shrimps. Additional water can be added if needed. 2.
corn and celery are cooked. Serve hot over plain boiled spaghetti. 6. Add diced onion. Stir in the tomato paste. Mix together flour and vegetable oil and set aside. to thicken and to stabilize the soup products. salt and flour. apon (agbono). Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Various types of local spices and condiments re usually added to soups to enhance flavour. 5. green pepper and chopped fresh tomatoes. They are usually used a accompaniments or toppings to carbohydrate food forms. 4. Also. remove the bones or debone the chicken Cuts. Simmer for 3 minutes to improve taste. onion. cornstarch and cassava starch pastes. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. groundnuts. 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. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. plantain. Serve 6-8. stews and sauces are similar to continental types. groundnut-oil. the . turning the soup gently. Thin soups such as pepper soups can be served alone as appetizers. various optional ingredients are use a to thicken the soup. The list includes assorted edible seeds such as melon. Simmer for 5 minutes. vitamins and minerals. Apply heat and cook until beef is cooked (about 10 minutes). 3. and pumpkin leaves are generously used in either fresh or dry forms. Thicken the soup with the flour mixture and cook till onion. 2. Put minced beef. Although they do not make complete meals. NIGERIAN SOUP AND SAUCES Nigeria soups. cotton as well as yam. Palm-oil. celery and spices. Stir in the corn and eggs. cocoyam. spinach. When cooked. Make a batter with some of the broth. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Season with salt. 2. garlic and ginger in a saucepan. they are highly valued aspects of meals. 6. 4. seasoning cube and add pepper to taste. 7.7 4. Serve hot with crackers as an appetizer. 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. rice or macaroni. 8. Vegetables like bitter leaf. 3. Cut the fleshly parts into small slices. Remove from heat and stir in milk before serving as appetizer. 7. 5. discard the bones and return to the stock. 9. Most of the soups and sauces don’t need garnishing because of their colourful natures. waterleaf. They may be light or thickened.
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. The soup becomes thicker. Mix well. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. palm oil and cooked beef. Some of the soups and sauces are available in convenience forms.8 abundance of meats. Now add the crayfish. 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. Pound the thickener (cocoyam/yam) into 2 balls. Wash and cut the meat into bit-sized chunks. 2. Season with salt to taste. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. add to the boiling mixture and cover pot. Stir well and allow the soup to simmer for about 10 minutes more. melon and apon soup preparations. 6. Add pepper. 5. seasoning cube. 5. Dissolve this mixture with a little liquid from meat stock and stir into the soup. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. The recipes presented are simple enough for anyone to prepare. Add the beef stock. fish and vegetables used. Continue to cook. pepper and locust bean. Place over heat and toast the melon seeds until they are lightly browned. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. 3. Prepare stockfish and smoked fish and boil till tender. 6. Serve hot in soup bowls as appetizer. Cover and leaves to boil for 5 minutes. 4. Combine the remaining water. washed and lemon grass leaves and lime leaf. Examples are ready to use pepper soup. They are available on supermarket shelves. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . salt and potash. Simmer for about 5 minutes. BITTER LEAF SOUP 450g lean beef. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Lemon grass. Remove from heat and serve hot with pounded yam balls. 8. 7. Now place the melon seeds in a dry frying pan. 4. 3. Grind melon seeds and spices to a smooth paste. 2.
Cook gently under low heat. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. . Add all the ground ingredients except the melon.Stir in the tomato and pepper.Add remaining ingredients except salt and vegetable. 4. Simmer for 10 minutes stirring occasionally.In another sauce pan. 2. 5. Heat palm oil and fry the beef cutlets lightly. 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.Wash and grate okro. yam or plain boiled beans. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. 8.fish mixture. Wash the water leaf very well and chop into small bits.Clean and remove bones from dry fish and add to the boiling meat and liquid. 7.place vegetable at the top of the soup. bee broth or water in a pot and heat at simmering temperature. pepper and salt to the soup and simmer gently until cooked. Boiled chicken in place of beef.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 5. Serves 6. 4. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Fry for two minutes and pour okro mixture into the boiling meat. 3. 8. 6. 3. pepper and half of the onion. 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. Wash and blend the tomatoes. unti1 taste is well blended. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. . Stir-inn beef and fry together for about 5 minutes. Mix well. 2. chop onion. Serve with pounded yam or amala balls.Combine cooked beef lumps. pepper and tomato and set aside. Stir well and add the beef broth salt and other seasoning. 300m1 vegetable oil Method 1. Add seasoning. Cover pot and cook for 2 minutes 7. stirring occasionally to prevent burning. BEEF AND FISH OKRO SOUP 250 Cooked beef. Add the sliced onion pieces and fry till lightly brown. 6. Stir in the fish and continue cooking. 2. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Remove from heat and serve over hot boiled rice. 3. cleaned 2 tbsp ground crayfish Method 1. sprinkle with salt and mix gently but thoroughly. 4. Stir well into the oil and meat: Add 1 cup of water and stir in the melon.
3. eliminate the use of fresh tomato. prawns and cooked beef and place in a sauce pot with the beef stock. 4. heat slightly to almost smoking point. Serve hot with pounded Yam.Stir in the grated okro and keep the soup boiling uncovered. 5. stirring once. Remove from heat without over cooling vegetables. Stir in the chopped vegetables and cook for about 2-3 minutes. without overcooking. Method 1. Add the shrimps. 2. shrimps or periwinkle (optional) Method 1. cleaned fish and fermented melon and the seasoning cube. Season with salt. cleaned and boneless dry fish. 3. Add the chicken broth and bring to full boiling. 6. periwinkles cooked beef. washed prawns. Fry the chopped onion.Prepare the dry fish. wash place in a pot. season with salt and cook in 200ml water until cooked. 5. FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped. dissolve the ground melon and pepper. 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. pounded yam or cassava meal. Place palm oil in a sauce pot. Wash and chop the vegetables and onion set aside.Wash okro fruits thoroughly and grate coarsely.10 Note: To improve the drawing consistency. . Semovita.Add the seasoning cube. In another 200m1 of water in a separate pot.Add the palm oil and apply heat to cook for 5 minutes. Add the cooked chicken. ground pepper and tomato mixture stirring well to prevent burning. 4. 4. Set aside. 3.Wash the leafy vegetables thoroughly and slice/chop finely . 6. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 7.Remove from heat and serve with hot Amala. Cut up older chicken into serving sizes. Add beef broth (100ml) and cover to simmer. 2. Steam for about 5minutes. grounded pepper and salt and stir briefly. Fufu orAmala balls. 2. Crush in the seasoning cube. Blend the pepper and tomatoes. 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.
Pour palm oil into sauce pot and heat till it begins to smoke. Debone and clean the fish.Roast the dry fish lightly and put them hot into the sauce to absorb it. addthepumpkn1eagtth and boil again for 5 minutes 9.Add potash and palm oil. 4. Serves . Stir occasionally to prevent burning. dry fish. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 5. 4. 2. Stir occasionally. 6.Put pepper and crayfish into a wooden mortar. corn meal balls or garri balls. tin melon seed ground small washed bitter leaf 1 small marg. Serve over the boiled yam or unripe plantain. Do the top of the sauce with palm oil. 4. Serve warm as soup with pounded yam baits. 2. 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. mix well and cook for 5 minutes with pot covered. beef and bitter leaf. 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. Wash and chop the cucumber and set aside. stirring constantly. Blend the tomatoes and peppers. Remove cooked yam pieces and reserve t liquid. 3. 3. 2. stir occasionally. 3. Mix well and bring soup to boil again cooking for 10 minutes. Spread between two slices of bread and cut into triangles of each sandwich. squeeze the fish gently to soften them. Stir in the tomato mixture and steam till almost the dehydrate. Garnish with tomato wedges and serve as appetizers. 6.Boil the yam in enough water to cover the yam pieces. l. mixing well. The thin soup without okro is good for dieters and adequate for convalescents. Pound till smooth. 8. Mix well with pestle till oil is mixed in the sauce. 7. Season with salt to taste. Spinach greens may be used in place of okro. Chop the cook shrimps and combine all the ingredients. 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.11 5.Using the pestle. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Sprinkle salt over the soup and add pinch potash. . except bread in a bowl. Add the onion and fry till lightly brown.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Tin palm oil Method 1. 7. allowing it to bubble for 10 minutes. Dry fish and may be used instead of chicken. Mix well and cover and bring to boil. if desired. 6. Add salt to taste. Serve warm as soup with pounded ripe plantain and starch or garri balls. Add the dissolved melon. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Stir in the remaining water/beef broth. 5. 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.
Wash onion. Serve hot as an accompaniment to plain boiled rice. tender or crisp. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. . as an appetizer or an accompaniment to main dish. The colour is also affected by excessive heat. 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. clean and crisp. side. Syrup can be added to fruit salads. or desserts dishes. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. flavours and optimum palatability. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. 4. ensure that you use little amount of water and that you don’t over cook them. Use tools to wash and arrange the items and keep salad well garnished. prawns and the flaked fish. potatoes or plantain. Add the chopped onion. tomatoes.Avoid mushy products . Set aside. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. tomatoes and peppers very well and chop them. eggs or fish. 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. They are often used as light and refreshing appetizers or desserts. Wash and slice the leafy vegetable.shaped and without cuts. Also choose fruit and vegetable that are firm. Top with fried or poached egg. 2. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. and rouphages. all seeds. They are good sources of vitamins and minerals as well as rouphages. Vegetables and fruits are prominent components of salads. yam. When you cook these items. Cook for 1 minute and stir in the leafy vegetables. texture and colour and nutrient. Salads may be served as a separate course. They may serve as main. 3. stems and the like must be removed to make eating easy. In preparing salads. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. or blemishes. well. 5. c)Ensure that there is variety in colour texture and taste of items or ingredients. In preparing the fruits. fresh. follow these guidelines. f)Add salad cream to vegetable salad just before serving. When buying vegetables. a)Ensure that the salads ingredients are fresh. The following is a brief note on salads. Place a frying pan over heat and melt the margarine.SALADS Vegetables and fruits are important to meals. All salads have the main ingredients. inedible skins. uniform in colour. FRUITS AND. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. Method 1. peppers. b)Cut the items in bite sizes or as indicated in the recipe . Blanching and steaming of vegetables can help to retain flavour colour and food value. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. Almost in all cases Salads are served with some kind of dressing or cream. Wash and rewash vegetables properly before using. It is cooled and poured over the prepared fruits. garnishes and dressings or creams which act as seasonings.12 CHAPTER TWO VEGETABLES.
This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 2. sprinkle some pepper on them. Drain thoroughly. Wash in salted water and leave to drain. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1.inch cubes and place in ice water to prevent disco10uration. if desired and top with ketch-up. 4-6 GARDEN EGG SAUCE . (If fresh) and set aside. Method 1. Deseed the green pepper and cut into 1-inchsquares.Add the seasonings and toss very well. 2. Parboil the green beans. Soak the potatoes in ice water for about 30 minutes or 1 hour. Serve as appetizer or snack. Alternatively. Serve as side dish with rice or potatoes. carrots and peas. 2. kitchen wonder can be used to cut potatoes. 6. . ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. onion. Add the salt. 4. 5. Steam the shredded cabbage for 2 minutes. dot with margarine and stir fry for about 3 minutes. Remove.13 BEEF-VEGETABLE KEBABS 250 cooked beef 1-2 potatoes 4 small onions 1 seasoning cube 3 carrots ½ tsp curry and white pepper 1 green pepper ½ tsp thyme. Place in a fry pan. 3. Wash and slice cabbage. 3.Peel and cut potatoes into 1.Cut the beef into chunks of I-inch cubes.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Wash onions and cut each into 4 parts. remove from oil and drain. Cut them into medium size strips or slices. Stir. 2. Alternate chunks of meat and vegetable on skewers. noodles etc) with grilled or fried chicken/beef. 3.Cut carrots into I-inch segments. dry thoroughly. . Hear the oil in a frying pan and combine all the ingredients in the oil. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1.Place in a grilling dish and cook over medium heat for about 30 minutes. 5. 4. Place beside the meat dish. 3. toss and mix completely. When slightly brown. Toss well while cooking over medium heat. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 4.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Wash and peel potatoes. Sprinkle salt on the potato strips and fry in deep fat fryer.
Cook for 5minutes longer for taste to blend. potatoes or plantain. Remove from heat and serve with fried or boiled yam. and the scent peppers. Server 4. In a frying pan. 4. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. pepper and prawns. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Add the celery and mayonnaise. cut each avocados into six segments and peel the skin. Wash and slice the lettuce or cabbage leaves. Set aside. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. oil. 5. Combine sugar. boiled or fried yam or plantain. Season with a little salt. onion. Wash and peel garden eggs.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. 4. Place the salad on a flat dish lined with sliced lettuce leaves. juice. sliced. 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. 2. Place the tomatoes on t h e lettuce leaves in between the avocados. 3. Sprinkle them with lemon juice. 2. 2. Cut into thin slices an set aside. 3. Method 1. Season with the salt and pepper and mix lightly. Sprinkle the vegetables with lemon juice mixture and chill before serving. lemon. Clean and parboil the fresh prawns shrimps if available. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Wash and cut tomatoes into segments. Now slice the tomatoes. Heat the oil in a frying pan and proceed to frying the onions. Wash. tomatoes and9epper to half-cooked. 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. pepper and onions. 3. Method 1. Add the sliced garden egg and season with salt. Stir gently and heat through for 1 minute longer. EGGNOG SALAD 1 egg 1 cup flaked coconut . Add flaked fish if desired. 2. 3. Cover and cook for 3 minutes till fat is absorbed. salt and vinegar. Chop the shrimps in to pieces. Wash and slice green leafy vegetables. melt the margarine and add the vegetables. onions.
Makes 6 servings. Combine the remaining ingredients mixing well. Set aside. RED AND GREEN COLESLAW 4 carrots. Chill in freezer until firm. Tie the lemon grass to make a bunch. 50g shopped green pepper Method 1. 3. Put enough water to cover the yam and put to boiling. Serve as dessert. Wash and chop leaf vegetables. pepper and salt. tangerines. 2. remove the lemon grass bunch and any other edible spices/herbs. orange.shredded 1 tspsa1t 600g shredded. spices. pawpaw) ¼ tsp nutmeg. 2. Leave to boil for another 10 minutes 4. Bring water to boil and add salt. heat the vegetable oil and fry fry onion and pepper slices. Soften g e 1 a tin in the orange juice and melt over hot water. chopped leaves and set aside. Blanch. Serve as a side ‘dish with jollof rice or top over stew. crayfish. Add the prepared herbs. Pour over vegetables and mix well. In a medium pan. scent leaves. Mix the eggnog (milk. 5. 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. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Combine the rest of ingredients and pour into small cups and chill. 3. Stir well and cover. Stir well again. Makes 6-7 servings. Serve hot in plain form or topped with palm oil drops. Add the blanched green leaves and toss as you fry. carrots. Method 1. 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 1.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. 4. 2. Do not over cook. 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. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. wash and place the yam pieces in a saucepan. Chill before serving. Peel Yam. 2. In a large bowl. combine cabbages. 3. When half-cooked. watermelon. 3. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . egg and sugar) ingredients. green pepper and onion.
sliced 4 tbsp margarine 2 carrots. Drain the green peas and baked beans and 5. 3. Stir-fry for3 minutes and serve hot. Makes 8 servings. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Set aside to drain. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. 4. 4. Wash again with vinegar and salt solution. peas and baked beans. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. chopped Salt to taste Method 1. arrange the vegetables on a flat dish in diagonal or circular arrangement. vegetables wash in salted water or vinegar solution. leaving the pale green leaves. 6. 2. Peel and dice carrot and cook in boiled water for 5minutes. Peel and slice cucumber thinly. Stir in the carrot slices. pepper and cooked cauliflower. Trim off the hard stem and cut cauliflower well small chunks. Alternatively. Cook for about 5-6 minutes and drain off the water. 7. Melt the margarine in the small frying pan and add the onion. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Prepare the vegetables (the first five ingredients). 3. 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. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Drain off the water and cool. Wash cauliflowers well and place in salt water. 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 . with lettuce leaves as under liners. Wash and slice cabbage and lettuce thinly. Chill well in the refrigerator and serve with salad cream. The mi serves as a dip for the vegetable.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 2. Garnish the top with egg slices. Arrange the prepared vegetables around the bowl. 2. Remove the large outer green leaves. Season with salt if necessary. 3.
Garnish with cucumber slices. Slice the lettuce or cabbage leaves and set aside. add a little milk or vinegar to thicken. 2. Mix all ingredients together. Add the boiling water and milk after whisking well. Toss gently and set aside. pepper. Continue whisking till mixture is thick. Prepare cabbage and shred finely. Sanitize vegetable very well to destroy harmful micro organisms. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Slice the remaining cucumber and to serve. salt. Wash cucumbers. Reserve one for slicing. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Pour oil gradually. Make 8 servings. Now shred the cucumbers. slit and remove the seeds. 2. 3. Remove the hard brown back of the coconut and shred or grate as well. 4. Put in salad bowl and garnish with wedges of tomatoes. sugar and mustard in a bowl and whisk well. Set aside. vinegar. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. 3. 3. whisking continuously. POTATO SALAD 4 large potatoes. Place yolks. cashew nuts and apple with skin 4. Crush the peanuts and combine all the ingredients. 5. 4. 2. If mixture is too thick. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Top with mayonnaise. 2. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Chill and top with mayonnaise before serving.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Wash and chop celery or spring onion.17 Method 1. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. 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. 6. Chop onion. Chill and serve with salad cream or mayonnaise. take another egg yolk with ½ tsp water and add to mixture and whisk well. 5.
2. 2. . Add the salt and mayonnaise or cream. celery and sweet corn. 4. Serve chilled.18 Method 1. excepts salad cream. Prepare the other fruits by slicing bananas and chopping others. combine all ingredients. 2. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 5. 1. Combine all the fruits in a bowl and set aside. chopped celery. Chop the shrimps and dice only 2 cooked eggs. Gently toss the ingredients together. The leafy end serves as cover for the larger part of the pineapple. Now fry the onion in small fat or oil until golden brown and add to the salad. 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. Makes 6 servings PLAIN EGG SALAD 4 hard boiled eggs (diced) 1 stalk celery-finely chopped 2 tbsp mayonnaise/salad cream ½ green pepper-finely chopped 1 small onion-chopped (optional) ½ tsp white pepper Method Place the diced eggs. 5. green pepper. 4. 5. green pepper and white pepper in bowl. 3. Refrigerate before serving into cocktail glasses. Allow syrup to cool. 4. Garnish with few shredded carrots or sweet red pepper. Toss them lightly together and season with salt and white pepper. 3. Add the cream or mayonnaise and toss lightly. Serves a starter on appetizer or a snack with crackers/toasted bread. Prepare the other vegetables and combine the diced eggs shrimps. 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. Add the syrup to fruits and mix up gently. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. making sure that the eggs dc not scatter much. Cut across the pineapple to the leafy end smaller than the other part. Cook the sugar in the pineapple juice or water until it dissolves. In a large. Line a flat dish with the lettuce leaves. 3. 3. 6. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 6.
After 301 minutes. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper ¼ green pepper 2 large carrots 1 litre ice water 1 tbsp sugar 2 tbsp white vinegar 3 mayonnaise pinch salt and white pepper Method 1. 2. sugar and pepper. 2. 4.19 7. peeled and chopped. Also’ clean the carrots and onion. Serves 8-10. Using the kitchen wonder. drain the cabbage and other vegetables thoroughly. cover with the leafy end and chill. Reserve mayonnaise to time of serving. Boil for another 5 minutes till syrup thickens. Makes 8-10 servings. Now shred the green pepper. Wash cabbage very well. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Add orange juice and honey. 2. Toss them well in a salad bowl. Combine all the ingredients. currants. Mix up thoroughly. 5. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Sprinkle vanilla. 6. 3. Filltl4e pineapple shell with the mixed fruits. Season with salt. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Leave it to cool and pour over a bowl of fruit salad. 8. cover bowl and chill in the refrigerator. Place water and sugar in a sauce pot and heat till sugar is dissolved. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. watermelon and pineapple in a mixing bowl. Wash and cut the green pepper to remove core and seeds. coconut. 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. BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg Method 1. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Add the mayonnaise and serve. using the fruits that have been washed. pile high the shell. lemon Juice. 3. Decorate with lime slices. Combine oranges. . all spice and nutmeg over the fruit mixture and toss well.
Makes 4 servings. Sprinkle a little salt over the yams. Add maize to the beans and cook both until soft. cover pot and boil for 5 minutes. 3. . Tin shelled fresh maize 3. Sieve all the dry ingredients as well. Press the egg yolks through a sieve to smooth. Sort and wash the maize. With a little water left in the cooked beans-maize. Simmer for 5 minute e s more. pour the palm oil over all the yam surface. mixing well. and blend in the vegetable oil. Grape fruit can be used in place of orange. Cook for about 25 minutes or till yam cuts are cooked. 4. cover the pot and bring to boil.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Peel. 2. 4. Mix well and place in a greased baking dish. wash and cut yam into 2 inch squares. crayfish and onion. Stir well. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. Serves 4-6. 2. 2. When yam is almost cooked. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 2 yolks from hard boiled eggs. Bake over medium heat in the oven for 30 minutes. Place yams in a saucepot and fill with enough water to cover the yams. Serves 4. 3. BEANS AND MAIZE POTTAGE 1 ½ marg. Now clean fish chop onion and leafy vegetables and set aside. 4. Serve warm as a main dish. stirring gently to distribute the ingredients well. 7. 3. Keep chilled. tin beans (uncooked) 2 marg. Serve as appetizer for breakfast or dessert. Taste for salt and pepper. Mix well and serve as topping or sauce for vegetable salads. SALAD CREAM (MAYONNAISE) 1. Add potash if desired. sprinkle the ground dry pepper and add the fish.20 2. Add the palm oil and the other ingredients. 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. 4 tbsp evaporated milk ½ tsp salt 2. Whisk very well. 1 ½ tsp sugar ½ tsp white pepper Method 1. 6. Wash and parboil beans till half cooked. Combine all the sieved ingredients in a bowl and add milk gradually. 3. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 5. 4. Add the vinegar gradually too. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Add the leafy vegetable and stir well. Stir very well to mix up the ingredients. dry mustard 4.
peel and cut potatoes into about 8 slice. Now dip each slice into the beans paste mixture and coat the Potato slice generously. 6. 5. Makes 5-6 servings. Taste for salt and season . Stir well with the wooden spoon and heat the oil in a deep frying pan. 4.Sort and dehaul beans and grind together with fresh peppers and onion. Adding the water gradually. Heat the oil for frying. Put in a bowl of cool water. oil for deep frying 1 ½ tomato tin water salt to taste. Beat till mixture is light and fluffy. each of half inch thickness. 1. Drain the sweet potato slices thoroughly. 2. pepper and salt to bean paste and beat well. Continue the beating of paste to retain air till all the frying is completed. Method 1. Test oil for moderate frying temperature using drop of water. 4. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Add the pepper. cream or beat the beam paste vigorously enough to incorporate air into it. Sort and dehaul the beans. Serve hot with pap as breakfast dish. 3.Put in a bowl and beat or stir vigorously. 5.Blend in the crayfish and salt. 6. Oil for deep frying 4 fresh pepper 2 table sp. Fry until golden brown on all sides turning frequently.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. Add little water. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Makes 15-20 small balls. Wash. 300ml warm water. 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. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Use medium dessert spoon to drop the mixture in balls into the oil. grind into a very smooth thick paste and put in a clean bowl. 3. Fry in the hot oil until golden brown on both sides. Prepare the bean paste as for Akara balls. salt and chopped onion. Serve hot as snacks. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. adding the oil gradually. Method 1. 2. Stir in the warm water gradually and the flaked fish. 2.
4. y potatoes. Cook for 20 minutes and stir in the oil and ground pepper. Leave to simmer till beans is well cooked but not broken. boiled unripe plantain or fried ripe plantain.Place the pot and pour in boiled water through side of the pot to the level of the packings. 2. Salt palm oil/vegetable oil for frying Method 1. Serve as snack. Stir well and season with salt to taste. Sprinkle salt all over and toss well. Fold and leaves properly before arranging in the pot. Serve with tomato sauce (stew) and plain boiled rice. plantain or fried potatoes and plantain.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Slices may be lengthwise or crosswise. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Sprinkle salt all over the slices and set aside for 5 minutes 3. Boil for about 40 minutes or until soft cooked. Remove and drain. Using a knife or a portable slicer. Make 5 servings. 4. Stir to thicken. Wash and peel the plantains. Sort beans. 3. 4. 2. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Add salt to taste. Heat the vegetable oil and fry till crisp. serve warm with pap for breakfast as side dish with jollof rice. 4. Wash and peel plantains. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1.22 well. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Slice them diagonally in ¼ inch thickens to a bowl. Serve as side dish to plain boiled rice.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. Make 12-14 cups or wrappings. yam. cut plantain about 1/8 inch thickness. ground pepper. Note: Tomato paste may be added to improve colour. Add Potash to soften the water and facilitate the cooking.Steam 35minutes. Scoop into colander for oil to drain off. Corned beef may be used in place of sliced eggs. 6. salt Vegetable oil for frying Method 1. wash and begin cooking in the plain water. 2. 5. Add sliced onion and crayfish. Serve as side dish for stewed beans or rice dishes. Cover and cook to bind the ingredients. DRY CORN AND BEAN STEW . Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. 3.
The age of animal. tail. Examples are liver. Fish is also complete protein and is available in two major forms: fin fish and shell fish. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . They are good sources of such vitamins as the B complex group. frying and braising are three general. Frequently turn and brush with fat. Add fish if available and cook for another 3 minutes. kidneys. Sort and clean beans. 5. to destroy bacteria and to improve its appearance. marrows etc. Add the beans to the boiling corm. inc1udiig fish. heart. brains. Excessive heat can easily make fish t i and dry. pepper. When cooked. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. Meats. 3. crabs etc. 2. Cook until the both oil and the liquid are well blended. stirring frequently. CHAPTER THREE MEAT. 4. tongue. Roasting. palatable and digestible. Parboil them for about 10 minutes. add the palm oil. methods of cooking meats. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. poultry and eggs are complete proteins. sodium and magnesium. 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. Cooked beef chunks can be used instead of gizzard.cooked. Leave to cook until soft. tripe (shaki). Fish can be prepared by any of the above mentioned methods and should not be overcooked. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. Beef is the most important meat used and the muscle fibres are the most desirable parts. Clean and put the dry corn in salted boiling water and cook till half. salt and crayfish. They also supply iron. Season with salt. 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). phosphorus. vitamin A and I. Other methods include broiling or grilling and stewing. Serve and garnish with sliced green pepper and fried fresh prawns. potassium. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. The shell fish include shrimps. All meats should be well-cooked to make them tender. Whole chicken and turkey should be stuffed before cooking. pepper and curry. Serve 8-10.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. intestines. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. clam.
Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 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. heat vegetable oil. In another saucepan. Steam under low heat for 1 ‘/2 hours till browned. 6. Prepare braised beefy chicken and set aside. stirring constantly. 34 onion and 1 fresh tomato to the cut-up beef. Wash and allow cut-up chicken to drain off water. Cook under low heat for about I V2 hours till cooked and lightly brown. Note: The same method for braised beef can be used but add sliced (3) red pepper. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Drain and serve with ketchup as appetizer. Serve hot with braised rice. With hands well flowered shape the cooled mixture into balls. 2. Stir in the drained peas and serve hot garnished with parsley leaves. onion and parsley. 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. 5. chopped 1 spring onion.24 1 40m1 milk 1 chilli pepper. Method 1. 4. Cook until golden brand on all sides. In a saucepan. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Stir in the flour and add the milk. onion slices celery and seasonings for2 minutes. place macaroni and cook as directed on package drain off. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 3. melted margarine and seasoning cube in a small bowl and set aside. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Return to heat and bring to boil. Cover and cook for about 6-10 minutes. Melt the margarine in a flying pan and remove from heat. Season the chicken well and place in a sauce pot with 1 cup of water. Combine part of the breadcrumbs with the minced chicken and set aside. Remove from heat when macaroni is tender. Add the chilli pepper. Season with salt to taste. Remove from heat an allow to cool completely.
leaving the tail in place. Shape into balls that look like the size of large walnuts. grill over medium flame for 45minutes it can also be fried in deep fat. Place them in greased roasting or grilling pan. Cook for 5-6 minutes. removing the shells but leaving the details in place. Grill over medium heat for 15-20 minutes or fry in hot deep fat. 4. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Bake or grill toothpicks into meat balls. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. onions and tomatoes on short skewers. Remove shell from shrimps. Serve 8. 3. sausage or ground beef and margarine in a saucepan. 2. green pepper.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps. Combine the shrimps and all other ingredients in a large bowl. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 5. 2. Add salt. Toss gently and alternatively arrange shrimp. Combine onions. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Devin (remove the vein that contain sand) and wash well. pepper and chopped garlic and cook for another 2 minutes longer. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Serve as appetizer or snacks for cock tail party. 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. Makes 8-10 serving. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Brush oil on kebab. and devein. Chopped onion 1 teasp margarine lean beef l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft Method 1. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Wash well and season with curry and salt. 6. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared.
Flatten to give the butterfly shape. Combine all ingredients except egg. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. Insert toothpicks into balls and serve as cocktail dish. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. add the remaining water. Serve hot with ketchup or yellow sauce. ½ tsp baking powder 1-2 tbsp water 1 egg.. 5. 2. Mix flour and seasonings in a large plastic bag. Beat the eggs ma large bowl and add the fish one at a time turning well. Put immediately into hot fat. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. 4. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. removing all bones. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Beat the egg and gradually mix up with flour. Drain the fried fish and serve garnished with celery leaves or parsley leaves. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Add the seasonings and flour and beat well until mixture is creamy 4. Now dip each prepared shrimp into the batter and coat the shrimp generously. well beaten Method 1. Split shrimps down the back to about /2 inch to the tail. Serve with sauce as an appetizer. Toss onions. Drop spoonfuls into baking dish or fry in hot fat until crisp. Make a batter with the flour. Flake the cooked fish very well. except the tail. corm starch. Dip each shrimp into the pre-heated oil and cook until golden brown. Separate the egg whites and yolks. puffed and lightly browned. add the flour coated pieces of fish and fry until dry. 6. Makes 20 balls. beaten egg yolk and flaked fish. Beat egg whites until foamy and stiff and fold in the fish mixtures. Fry until golden brown. 3. Clean shrimps. 3. 3. remove shell and devein.26 Method 1. 2. 5. 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. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . 2.
Remove from heat and set 1. 2. Clean the chicken very well and allow to drain. 3. 3. Serve 4-6. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. basting with the curry and margarine mixture. 6. Wash again and set aside to drain off water (parboil if broiler is not used). Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Now cut the flesh into small strips or chunks. green paper. chicken cut ups tan be seasoned and parboiled before grilling. chopped 2 whole tomatoes 25ograms cabbage. Turning chicken frequently. Cook and debone. Cut chicken into pieces. 6. Mix ¼ tsp salt. Serve as snack. 5. Grill over medium heat for ½ hours. Alternatively. Add garlic and ginger. 2. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. salt cabbage and the seasonings. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. salt. Coat the chicken pieces with the flour mixture. coat the dry chicken pieces first in m e It e d margarine. aside. then roll the chicken pieces in the bread crumbs mixture. maggi and curry in a bowl. diced tomatoes. Rub the margarine mixture over chicken parts.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Serve with rice dishes. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Bake for 50-55 minutes. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. 4. Melt the margarine. pepper and flour together. 2. 3. Wash and cut up chicken in to serving pieces or portions. sliced 70 grams currants 1 tsp curry 1 large onion. 4. stirring frequently. 4. Place some fried chicken pieces in a greased baking pan or dish. Remove immediately from hea and set aside. Mix margarine. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Grease a baking dish/pan. Deseed the tomatoes and dice them. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Drain off oil from the pan and stir-fry the onion.
3. Put chicken parts in to a pot and some of the prepared spice. 6. remove tooth picks and strings. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Wash chicken and allow the chicken to drain off water. 5. Cross the legs and tic them together with a string. 3. 4. Before serving. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Secure cavity tightly with toothpick or tie legs with a string. 1 stalk chopped celery Method 1. Remove from top cooker and arrange chicken in a greased baking tray. Wash. 3. 4. Mix the remaining ingredients for batter. 7. Prepare raw chicken by cutting into serving sizes or pieces. Mix the melted margarine. ginger) Method 1. 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. Wash up chicken thoroughly. parboil chicken for 15 minutes or until half cooked. Serve with rice and potato dishes. and mix thoroughly and stir fry for 2 minutes. tie the wings against the back. 2. looping the string. Turn and baste the chicken frequently. Put in a greased baking dish and roast in oven for about 1½ to hours. 2. Prepare the other ingredients. 2. Combine all the stuffing ingredients. Roast for 1 hour. 4. Season the chicken and dip in batter. Baste frequently with melted margarine. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. placing the skin up side down. Rub some into the cavity of the chicken. Fry in deep until golden brown but not completely cooked. and dry. 1 tsp all spice (optional) l tsp curry Method 1. Parboil chicken and leave to cool if necessary. Stuff the cavity with the stuffing mixture. Toss with fat from chicken and the remaining ground spices. Garnish with tomato and onion slices arranged at the sides of the dish. 7. 5.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 6. Rub the melted margarine mixture and curry over the outer surface of the chicken. Combine spices in small mortar and pound. thyme. salt and pepper. 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.
Slice fish open and wash fish thoroughly and dry. 5. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Garnish with tomato wedges and serve with potatoes chips. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Cook for about 3minutes on each side and drain before serving. Cut slits on the sides of the fish. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. 2. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. white pepper. Baste fish frequently and turn over to prevent sticking. curry thyme. mix up thoroughly and shape into balls looking like large walnuts. Serve with rice pilaf. 2. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Secure the cavity with toothpick. Coat the egg-washed fillets into the seasoned flour again. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Grill over medium direct heat in oven for 1 ½ hours. B) SPAGHETTI SAUCE 3 tbsp vegetable oil 1 small onion ½ tsp ginger (grated) 1 tsp garlic (grated) 4 firm tomato-cubed 1 tbsp flour Method 300m1 water/broth 1 tsp sugar (optional) 1 tbsp vinegar ½ green pepper 1 small can tomato paste pepper and salt to taste . 1 onion. Dredge the fillet lightly with the seasoned flour. mixing well. 3. Remove from heat when brown. Fill the cavity of the fish with stuffing. 2. 4. Remove any small bones from the fillet. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Combine all the ingredients in a bowl. Combine the seasoned flour and fish seasoning. 4. 3. seasoning cube. chopped Method 1. Baste the fish with melted margarine and seasonings. chopped 1 stalk celery.29 1 egg. ketchup and mixed vegetable side dish.
BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . and ½ tsp fish seasoning. Fill the cavity of the fish with the prepared stuffing. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. ginger. Add 2 tbsp water. 5. Shape into small patties and fly in preheated vegetable oil. 6. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Cook for 3 minutes. Garish with the tomato slices or chopped parsley. Add the green pepper. 3. chopped pepper and celery. Turn down the heat and cover the frying pan and cook for5 minutes. stirring well. Mix the fish together with onion. curry. Put the garlic ginger. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Remove from heat after 2 minutes. Now mix remaining margarine. curry and egg white. 2. split through to remove the backbone and intestines plus gills. 4. Serve with grilled sausage and toast for breakfast. oil and onion in a sauce pot. Brown on both sides. Use as stuffing for the cavity of the fish. thyme. salt. ½ tsp seasoning onion. chopped 2-1 stales celery. combine 1 tbsp melted margarine hard boiled rice. fresh chopped tomatoes and the paste. Place in a frying pan and steam for 2-3 minutes. cornstarch. Mix the flour and water in a bowl and set aside. Clean fish thoroughly. 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. 4. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. 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. Serve with ketchup as filling for sandwich. Drain well and serve onto a flat dish. Wash very well and leave to dry (drain off water) 2. Debone cooked fish completely and flake very well 2. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 3. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. In a bowl. chopped ½ tsp curry ½ onion. carrot. Lace with toot picks to secure the fish cavity. ½ seasoning cube and pepper. 3.30 1. 2. Baste fish again with remaining melted margarine. Sprinkle salt and pepper at the top. Turn occasionally prevent sticking. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Apply heat and cook briefly. Now allow patties to be properly cooked. 3. Add the sugar and season with salt. Serve over the grilled fish balls on cooked spaghetti. Method 1.
Serve as hors d’oeuvres. Add blended fish mixture. Bring to boil. Simmer for 2-3 minutes. and salt. Cut beef into 1 inch cubes. 4. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. mixing well. Turn frequently to prevent bursting or burning. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. Serves 10-15. 3. Remove the bay leaf and serve over noodles (indomie. 5. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. 2. spaghetti). about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. sliced. When cooked. 2. Stir well to get the beef and onion mixture to be evenly distributed. Transfer these into another stock pot and add the remaining ingredients. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. wash well and cook in the margarine in heavy sauce pot till brown. Set aside. cut each sausages into four or five rounds each. Add the onions and garlic and brown them lightly. 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. Dot with Ketchup if desired. Set aside. Add tomato puree. pealed and diced 1 small onion. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Grill or bake at moderate heart till done (about 15 minutes). chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken.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. flour.End flaked end rice combined the egg chopped onion.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. 3. Heat. grated ginger. 4.Heat the margarine in another pan and fry grated onion and green pepper lightly. .tender. Insert tooth picks in each round and arrange them attractively in a patter. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. parsley.Serve over the fish fingers or balls as appetizer. the fish stock and pepper. 4.
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. Coo k until tomatoes are softened. Stir in l tsp ketchup and mix well. salt and oil. Serve over plain boiled rice or noodles.5kg broiler chicken 4 tomatoes.32 2. 5. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. diced . Garnish with chopped parsley. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. cooked peas and beans and cook the sauce for 2 minutes. Top each with ketchup as sauce. curry pepper and I seasoning cube. coat the cooled chicken pieces lightly.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. 3. 4. Flake excess flour off.Heat the oil in a large frying pan and when hot add the margarine. Melt the margarine in a medium saucepan and add the onion and carrots. Add the beef stock. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Combine all the ingredients. salt. Sprinkle on the flour and cook till the margarine and onion are golden brown. TOMATO AND PEPPER FRIED CHICKEN 1. basting frequently. seeded and diced 200g flour for dredging 1 green pepper. Now add the fried beef. Set aside. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. tomatoes. Add the seasonings. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. chopped 1 small onion. Garnish with onion rings and tomato wedges. 6. Cook slowly to soften.Add the garlic. Chop the shrimps into cubes. peppers and curry leaf. Add salt and steam for 10 minutes. 5. Set a side. thinly sliced 5 tbsp margarine 1 fresh scent pepper. 4. Push to one side of the pan. Set aside. 2. onion tomatoes and the other ingredients. cook until thick. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. except the lettuce leaves. 2. 3. Method 1. Remove from heat and leave to cool. Toss very well and steam for about 30 minutes or marinate for about 1 hour. in a bowl. 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. wash and drain. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste.Prepare the onions. Using the seasoned flour. stirring constantly to prevent burning. 3.Mix flour with salt and pepper. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Grill each side till golden brown. Cut chicken into serving sizes and place in a sauce pan. Add the chicken pieces and fry over moderate heat till brown.
Serve as a breakfast dish. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. diced. Mix well.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. . Cook slowly for about 20-30 minutes. Gently beat eggs. Serve with cucumber salad in addition. 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. Chopped onion and green pepper can be added. 2. They are served in a variety of dishes that may be used for lunch. covered. Serve as the protein dish with buttered bread. 5. Heat the margarine and pour into mixture. EGGS Eggs are used. prepared as omelettes and mainly served as breakfast and snack dishes. poached. remove the bay leaf and add green pepper. Heat the oil in a frying pan and brown and pork in two batches. pepper and salt together. milk. 2. Remove to a plate.Add more oil if necessary and onion. supper and deserts. Remove and place a plate. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. wash and leave to drain. 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. Stirring in beef stock/water and vinegar and add bay leaf. scrambled. using a wooden spoon. 2. chopped shrimps/scrambled egg and mayonnaise in a bowled. Melt margarine in a small frying pan. Method 1.When meat is completely cooked. 4. curry tomatoes and paste.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.Bring the mixture to boil and add fried port.Remove from heat and serve with plain boiled rice and sweet corn. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. Cook for 1 minute longer. 3.Cut pork into cubes. 4.Combine the onion cucumber. Season to taste. Garnish with avocado dices tossed over the stew. 3.Cover each sandwich and toast in the oven or a sandwich bread toaster.
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.
6. peas and fresh curry leaf and pepper) and heat for 2 minutes. OVEN FRIED RICE 3 cups uncooked long grain rice 6 cups of chicken broth/water I large onion sliced 15 medium chunks for liver (cooked) 1 ½ tsp white pepper 2 large carrots 1 large green peppers 2 stems spring onion 1 stem celery 1 tsp soy sauce I tsp curry ¼ cap or lean peas 2 ripe but firm tomatoes salt to taste 3 tbsp soy or veg. heat the remaining oil and fry the onion. 2. celery. 5. tomatoes and spring onion. Season with curry salt and pepper and mix together. 4. Stir into the cooked rice. Leave it to-drain and dry a little bit. Serve warm with braised beef and suitable sauce. Rice should be firm and non-sticky when cooked. 2. flake for 20 minutes and serve warm with curry sauce. green beans arid carrots lightly 5. Toss the rice and vegetable well and simmer for 3 minutes./veg. Serves 8-10. 6. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Slice the onion and cut green pepper in long strips. Add the cooked rice. Chop tomatoes into large cubes. Stir in vegetables (leeks. curry and garlic. 2. Crush the seasoning cubes and add to the rice. soy sauce. Oil oil for flying liver Method 1. Sort. seasoning. Chop the spring onion. Pour into a sauce pan or baking dish. chilli pepper. 4. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Remove front heat immediately and pour the vegetables over the cooked rice. Marg. salt to taste and cook on top of cooker or oven till rice is cooked. Makes 8 servings. CURRIED RICE 2 cups uncooked rice 5 cups water 2 tsp curry 1 small can peas/cut green beans 2 chicken seasoning cube 2 carrots shredded/diced 4 tbsp vegetable oil/margarine ½ tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers. In a large frying pan. This may be served immediately with grilled fish and white sauce. 3. Fry the liver chunks lightly and set aside. put oil or margarine and onion slices and fry lightly (5 minutes). 3. 3. Put the rice meal in a baking dish and the fried liver chunks on lop. mushrooms and carrots. wash and cook rice with the chicken broth or water for about 30 minutes. sliced.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. In a fry pan. salt. 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. green pepper. 4. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Sort and wash rice. celery. Method 1. Wash rice and place in a sauce pot. . peas and carrots. Pour the water over the rice and season with white pepper. 5. Add the beef stock.
Stir well. 6. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Set aside. curry.medium heat. Serves 8-10. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Stir in sliced tomatoes. . Toss in 1 tbsp of the oil to prevent sticking. 5. 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. 6. 2. 3. peeled and sliced 4 red chiIli pepper. 2. Reserve one tomato and one pepper and grind the remaining ones. Steam for about 20 minutes till liquid is almost absorbed. As the rice is getting tender without being soft. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. 3. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Mix well and add margarine when almost cooked. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. ORIENTAL NOODLES 225g noodles (spaghetti. 7. stir in any 6. Toss the vegetables in the pan continuously. 4. 4. Pour in the beef/broth water. Cover the pot and steam for about 2 minutes. remaining spices and the chopped veg and peas 7. 5. Toss in the cooked noodles and heat through. Stir in the tomato paste and cook till sauce is almost dehydrated. Combine the soy sauce. thinly sliced 4 carrots. Bring to boil and add the rice and the seasonings. Slice the onion and chop the remaining tomato and pepper. curry and salt and cook for 2 minutes. Steam for 10 minutes. pepper and onion rings. Drain well and rinse under hot water to remove starch. Remove from heat an serve hot garnished with tomato wedges or egg slices. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Serve immediately with grilled beef. Cook the rice in the fat ova. Heat the oil or margarine in a saucepan raid add the washed rice. sliced METHOD 1. wash rice and set aside to drain. Blanch for 2 minutes and drain from the hot water. Add the beef stock or brown seasoning cube. stirfrying for about 5 minutes without browning. Heat a frying pan and add the vegetable. Sort. 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. salt and white pepper. Wash rice and let it drain of 2. 4. Leave to drain dry. 3. Boil water and place the vegetable in the salted water. Cook the noodles in boiling salted water for about 4-5 minutes.
seasoning cube. Serve garnished with green and sweet red pepper. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. Stir in the rice. Wash rice and set aside. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. Remove from heat and set aside. Now add the water. 6. Add finely chopped herbs (parsley onion. Stir in the rice and heat to boiling. green spring onion. 3. ground fresh tomato and pepper to make a sauce. Place vegetable oil in a saucepan and fry the onion. celery and cook covered for 5 minutes. stirring constantly. 4. 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. 5. Cover the pan and cook gently for about 25 minutes without stirring. then reduce heat and simmer for 20 minutes. margarine and onion into the remaining oil over medium heat until rice is lightly brown. When the rice is light brown. 2. bay leaf. and green chili pepper. 5. Stir in water. Wash rice in cook water and leave to drain. salt. add the washed rice over medium heat. till rice is getting tender. add the water. nutmeg etc). 3. Heat to boiling. 6. Stirring gently. Stir in the green and red pepper. Pour into a baking dish. leeks. until the rice is getting tender. 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. chicken stock. 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. 5. margarine and seasonings (ginger. 4.39 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. 4. Heat the foil in saucepan and add the margarine. 3. . Stir in the tomato paste and cook for 5 minutes stirring frequently. salt and pinch white pepper. soy sauce and salt to taste. 2. curry. Cook and stir the beef in the vegetable oil until golden brown. 7. When melted. fried beef carrots. curry leaf. cover and cook in the oven. chicken cube. 2.
mold mixture into small balls and drop into hot oil. Simmer for 10 minutes and serve hot. . Using a fine sieve. Serve hot on a flat dish. 3. salt and water in a boil. Stir in the peas. sugar. Cook the palm fruits until they are soft. Continue stirring for the corn to he properly popped and cooked. Fry until slightly brown. 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. 2. Ground corn into fine crumbs. Add rice to the boiling liquid. Heat the milk and bring to boil. Stir in the chopped fresh pepper. sprinkle immediately with sugar or salt and leave to cool. filter and squeeze out all the liquid from the grated coconut mixture. Heat oil. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. chop the fresh pepper and onion and clean the shrimps. 5. 3. Remove from oil. Roil the shrimps in a little bit of water. broth of the shrimps and arrange the shrimps over the thick top of the rice. 4. 4. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Put oil in a pot and place the corn in the pot 2. PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Wash rice and add to the boiling milk. Wash and grate coconut into fine flakes. Method 1. Pound in a mortar and use the water to get juice from the fruits. stirring until the corn starts cracking and bring about the white fluffy part. Blend in the palm oil. Meanwhile.40 6. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Place corn pepper. Discard the chaff and pour the coconut milk into a pot. Remove from heat and serve hot. Remove from heat. seasoning cube and Onion. 3. Put into a pot and heat to boiling. 6. 7. Cover pot and cook for about 45 minutes or until rice is soft and moist. Makes 10 Servings. 3. Put in a bowl and add all the water. Serves 10. wash the rice. Wash rice in hot water to remove some starch. Stir uniformly into the rice. drain and serve with coconut as snack. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. 5. 4. 2. 2. 4. Season with salt and seasoning cube. green pepper and celery. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Blend well for mixture to mix well. Cook over a medium heat.
add the grated liver. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Cook and leave to cool. Serve hot with spicy fried chicken and cucumber salad as a main dish. Stir very well all over and turn into a dish. Shell the corn and wash well. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. seasonings and chopped vegetables. Chop the peppers and onion and set aside. agbono or mixed vegetable soup. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. fluffing up to loosen the rice grains. 2. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Boil the 6 cups of water. Cook rice with stock and salt to taste. 5. Heat vegetable oil to faint smoking point. Stir in the cooked sweet corn. rice and yam flour foo-foo as in plantain. 4. 4. Remove any fat from liver and chop or grate into small bits. 2. melon-vegetable. 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. Remove rice from heat if tender but not soft. Cook over medium heat for 5minutcs. 4. 4. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Season to taste of necessary and heat through for about 3 minutes. Meanwhile. 3. 5. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Wash and clean liver. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. 3. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. 6. 2. Heat the oil in a large frying pan. 6. leeks and green pepper 5. celery. 3. Heat the water to boiling in a pot. Chapter Five BREAD. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked.41 2. added salt and sprinkle the clean rice in the boiling water. margarine and chopped parsley. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Keep stirring for 2 minutes. 7. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. clop onions. Serve warm with ewedu. Stir in the cooked rice. Note: Prepare corn foo-foo. Stir very well to avoid lumping in the foo-foo. Cover pot and boil until cooked hut grain are separate. Drain and serve with coconut as snacks. 3. stirring gently. DOUGHNUT AND SANDWICHES .
7. After 1 hour shape into a round loaf and place in well greased pans. Yeast is the raising agent and it grows best in lukewarm water. 2. sugar and salt in warm water. When dissolving yeast ensure that lukewarm water is used. If the temperature of the water is too high. sugar and fat are mixed and allowed to ferment. 5. Shape into loaves and place in well greased pans. the yeast will be destroyed. Makes 4 loaves. Weigh and measure all the ingredients set aside. yeast. When baked. 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. Combine margarine. sugar and fat. Gradually add the flour to make a stiff dough. If liquid milk is to be used. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. 4. 3. blend remaining sugar. Fat is used to soften and lubricate the dough. A variety of fillings can be used. Knead lightly and keep covered for 10-15 minutes. Bake in pre-heated oven for 40 minutes. Proof for another 15 minutes. aid fermentation and contribute to the colour. Cover with a slightly wet towel in a warm place. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. More yeast is often used but they require the same fermentation or proofing process.42 Bread are loaves made of soft doughy that are leavened with yeast. 6. Nutmeg and other flavoring can be added to bread to improve flavor. Cover and put in a warm place for hour. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. moist and tender in texture. Let rise till dough is well risen above the pan edges (double or three time size). eggs and milk than the plain bread. Add dissolved yeast to flour and mix the mixture to a soft dough. Bake until golden brown. They are made from flour. remove from pan unto wire racks to cool. Allow to m for 10 minutes. Knead the dough. Soften the yeast in lukewarm water. Sugar is used to sweeten bread and to aid the process of fermentation. yeast. fat and dissolved yeast. Reserve 2 tbsp flour for kneading. The dough can be baked or fried. milk and flour in a bowl. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Stir or knead every fifteen minutes. With the sponge method. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. roast bread should be soft. 2. 5. while low temperature retards the fermentation process. 4. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. fat. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. In a large bowl. salt. water or other moisture. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Dissolve yeast. Milk is used in some bread mixture in lace of water to increase the nutritive value. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. part of the flour. 3. Knead again on floured board until smooth and elastic. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. 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 . Dry milk is more often used. Method 1.
5. Note: Whole wheat bread is usually heavy. 5. Cover and let rise for about 20 minutes. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Cover and let rise (5minutes) 3. 5. salt. Mix well without kneading. Shape into balls. Gradually stir in the yeast mixture into the whole meal and fat mixture. 4. Add the dissolved yeast and I mix in the beaten egg. 8. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Place the bowl of dough in a warm place to rise for about 30 minutes. Grease a medium-sized cake pan and fill the dough into the pan. 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. 7. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Makes 15 rolls. Mix sugar. Cover and let it rise for about 5 minutes. Place a warm place to rise till double in size (5045 minutes). Add flour. 6. Place each in well greased queen’s cake pans. 7. Process whole wheat grains into flour or purchase whole w heat flour. 4. Mix thoroughly with a wooden spoon to obtain a soft dough. punch down. 2. Method 1. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Mix the flour and the rest ingredients. Place in a greased bowl and grease top of dough. Cover and proof it a warm place until double in size. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar .43 Method 1. reserving 4 tbsp. nutmeg currants and milk together. Add yeast (now in bubbles ) and beaten eggs to the mixture. 4. Combine salt. fat and whole meal flour in a bowl and set aside. 3. 3. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. 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. 2. 6. Dissolve yeast in lukewarm water. 8. Dissolve the yeast and sugar with the warm milk. 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. soften than that of plain bread. 2. Bake in a moderately pre-heated oven for 30-40 minutes. Sieve the flour and salt into a bowl and rub in the fat. Dissolve the yeast and sugar in the warm water.for 15-20 minutes.
3. salt and nutmeg into a bowl and rub in the margarine. Place in a warm place to rise till double in size. In a bowl mix margarine and the remaining warm water. Serve as snack or tea dainty. 3. Add milk and mux. Using a round cutter. strawberry etc) vegetable oil for deep frying Method 1. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Roll out to floured board 1 or inch thickness. 5. about 1 tsp in each hole. 5. Combine milk and flour. Roll the cooked doughnut on granulated or icing sugar. 4. cover and allow to prove until double in size. Sieve the flour. 1 . Divide the dough into round doughnut shapes without hole al the centre. Ferment yeast in half of the warm water.. Drain off an roll them in sugar if desired. 3. 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. 4. 2. 7. 3. roll ot dough to Y2 inch thickness and cut out round shapes. Sift the &y ingredients together and add to egg mixture. Dissolve the yeast in half of the warm water. 5. salt and nutmeg. sugar. Roll doughnuts in a tray containing sugar. 4. Gather mixture lightly and set aside for 1 0 minutes. to the mixture add to mixture. Place them on a well-floured tray. Deep fry the doughnuts till golden brown and drain off fat. 2. Mold back each carefully to seal the hole. 2. Press a floured thumb into each doughnut and add a little jam. 4. Add beaten eggs. 2.44 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. 6. (See pp). add sugar and mix thoroughly. Let dough rise for another 40 minutes or till double in size. Tack each firmly with lightly wet fingers. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Add the melted margarine. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Add one tbsp sugar to facilitate fermentation of the yeast. prepare the dough according to the instructions for preparation. . Heat the vegetable oil in a deep frying pot to a moderate temperature. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Knead lightly. 9. Add the dissolved yeast and gradually mix in flour into a smooth dough. ensuring that the heat is not too high or too low. Slightly beat eggs in mixing bowl. 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. Turn dough into a flavored board and knead briefly. Leave in a warm place to prove until they are well risen (double in size) 6. Ad vanilla and mix well. Then place dough in heated deep oil and fry until golden brown. 8. Place them on a greased tray and cover with thin polythene. . Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Take the basic doughnut recipe.
8. Rub in the margarine. jam. Drain off fat and roll in granulated sugar or top with favorite icing. 4. Add some currants/fruits if available before folding into crescent shapes. 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. b) The filling can be made from meat. Corned beef or chopped egg can be used as alternative. Avoid making very large sizes. Knead to elastic-like texture. closed or multi-layered. When sandwich is planned for lunch. fish. Spread on crackers or toasted bread triangles. Also do not use filling that can soak the bread. Mix all the siffed dry ingredients together in a small bowl. jams and other spreads. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. 6. boiled or fried egg. especially when some items have to be chopped or mixed up. Keep them covered and use as tea sandwich. 6. 4. Roll out on floured board to inch thickness and cut with doughnut cutter. In using fillings. d) A garnish should be added to a sandwich when it is ready to be served. roll out into ¼ inch thickness. ketchup or mustard cream). Sandwiches may be served hot or cold. the bread cam be sliced before or cut after filling if necessary. 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 . with or without sauce such as (salad cream. smooth and pliable dough. Vegetables like lettuce tomato and onion slices may be added. 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. it should be attractively arranged. sardines. Mix thoroughly into a soft. Dissolve yeast in half of the warm water. When dough is ready for proofing. Cut into 4-6 inches of the base of the triangle to form a crescent. Day old bread is usually preferable. CROISSANTS 500g flour 2 ½ tsp yeast 2 tbsp sugar 2 small eggs 1-2 sachet powdered milk 100ml warm water 100g soft margarine Method 1. Handle gently. Add the dissolved yeast. 3. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. salad and various types of food. Fry in hot deep fat until golden brown on both sides.45 5. 7. egg and almost the remaining water or as needed to obtain correct consistency of dough. 5. Combine sardine and blend with remaining ingredients to desired consistency. Makes 20 doughnuts. 2. corned beef. SANDWICHES Sandwiches are meals that arc made of regular or special bread. 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. Party or tea sandwiches should be in small triangular sizes. Drain and mash sardines. 2. They may be filled or spread with a variety of items such as meat. 3.
The mixture is well beaten till light and foamy after which the dry ingredients (flour. milk and vanilla are gradually poured into the creamed mixture. This mixture is gradually poured into the flour ingredient and all are beaten together with electric mixer or manually with wooden spoon till the mixture is smooth. Cooked on both sides. Examples are queen cakes. Also. Combine all ingredients except bread in a bowl. The creaming method usually produces better quality. sides of pan when baked. Fill the bread with the grilled meat. The eggs are separated and only yolks are beaten into fat mixture. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. Split the oblong rolls in half and spread margarine on the sliced surfaces. Conventional sponge method in which the fat and half the sugar being creamed first. 4. even in colour and firm. In addition. The cake must be baked in a well greased pan for easy removal when baked. 2. 2.15 minutes. In order to produce good quality cakes. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. 2. the equipment available. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Club sandwiches are made by slicing the rolls into three portions having two layers of filling.46 Method 1. Pure sponge cake uses only egg whites. In choosing mixing method. consider the quality and type of cake as indicated by the recipe. Put in the oven to bake for 10. Toss well. 5. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. cakes. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. marble cake and coffee cake. An examples of this type is chiffon or feather cake. Remove from heat and slice the rolls into two. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. spread ½ teaspoon mayonnaise on the meat. sugar and flour in addition to flavorings.. Examples are shortened cake. large cakes must be level at the top. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. 3. the cake will be hard when baked. It must not be heavy. Pastry-blend or rubbing in method involves blending of fat and flour together. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. fruit upside down or carrot cake. the melted margarine. sugar. The flour mixture and milk are added to the cream mixture and set aside. eggs and raising agent.15minutes. The pan must not be filled more than half for two-thirds with the batter. 4. 6. but egg yolk and fat are not included. In a separate bowl. Regular bread slices can also be used. A good quality cake must be light. Combine all ingredients except mayonnaise and the bread. The quality of cakes is very important. Chapter Six CAKES. beaten eggs and milk are beaten together to blend thoroughly. All ingredients must be at room temperature when mixing cakes. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. type offat and amount of time available. sticky or crumbly. baking powder and salt) are folded into the creamed mixture. Beaten eggs. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Small cakes like queen cake . There are four basic method of mixing cakes 1. it is essential recipes and use proper ingredients appropriate method of mixing. adequate size of pan and baking temperature. Queen cake and ginger bread can be made in this way.
Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Add the washed eggs. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Gradually pour beaten eggs into the creamed mixture. 6. Sprinkle lemon rind over remaining flour. salt and nutmeg into a bowl. alternating them.METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 ½ tsp baking powder 3 eggs ¼ tsp salt 125 grams margarine/oil ½ tsp nutmeg 1 tsp lemon juice 1 ½ tsp lemon rind Method 1. 7. salt and nutmeg. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. baking powder. Cream margarine. sugar and vanilla together with electric mixer or wooden spatula. lime/lemon rind 150 grams sugar ¼ tsp. Fold in well 5. Cream well until the mixture is light and fluffy to a dropping consistency. . until well mixed Add baking powder and nutmeg into flour. 3. 4. beaten well in each addition. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. 2. Nutmeg (grated) 3 tsp baking powder 4 egg. 5. Add vanilla and cream well. Having all ingredients at room temperature. 3. 8. Sieve ‘flour with baking powder.IN. 2 tbsp desiccated coconut or currants can be added when mixing.47 should have good shapes and rounded but slightly peaked tops. it means the cake is baked. and beat with wooden spoon. Sift the flour. one at a time. 2. Beat egg and stir into the flour ingredients. Add the lemon juice and the milk gradually as the constituency becomes stiff. When baked remove from heat and place on cooling racks. Grease cup cake pans and fill the pans. Stir in lemon rind and mix well. When the knife comes out clean. Finally fold in the last portion of the flour mixture and remaining milk. QUEEN CAKES (RUBBING . 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. Note: 1 ½ tsp vanilla. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Now add a half of the milk and a second of the flour. sieve two times. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Cream margarine and sugar thoroughly until fluffy: 3. Make 12 small cakes. 4. Spoon mixtures into well greased queen cake pans or paper cups.
Top the brown with the pink as second layer. 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. one at a time. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 6. 6. alternating with milk. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 2. Stir the mixture into the boiling water. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 ½ tsp all spice 175 grams sugar 300 grams grated carrots 100 grams raisin/currants 200ml vegetable/soft margarine 360 grams flour l tsp salt 2 tsp vanilla 3 tsp baking powder 150 grams toasted coconut Method 1. 3. Fold in the sifted dry ingredients alternately with milk. brown and pink) in 3 bowls. Serves 12. The batter is now in three colours (cream. 2. invert on a cooling rack can iced or served with vanilla sauce. Slowly add vanilla and egg whites. beat well after each addition of egg white. Sift cocoa powder into one portion and the pink colouring in another portion. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Bake in 350°f in a pre-heated oven for 45 minutes. Using an electric mixer or whisk. Sift flour. Using a whisk or mixer. Cream sugar. Mix well and share batter into three equal separate portions in 3 bowls 5. grated carrot and toasted coconut. Sift flour. 7. Stir in flour mixture. baking powder cream of tartar and salt three times. custard powder and nutmeg. 5. 4. salt. Bake in pre-heated oven for 40 minutes. Put water in a small pot to boil.48 4. When baked. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Spread the brown mixture at the bottom of the pan. Serve 10. vanilla and currants alternately. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Pour into a well greased square or round pan. 2. Mix the batter thoroughly. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Add dry ingredients. Blend in colours very well without over mixing batters. Baking powder l tsp baking soda 120m1 diluted milk . 6. blend eggs. 4. 3. margarine. sugar and vegetable oil. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. peeled and mashed 2 large eggs 1 teasp. Cream margarine and sugar thoroughly. 3. baking powder and all spice together.
place margarine. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Sieve out fruits and toss in little flour. using half of the milk. Add caramel or browning to sugar mixture. Beat eggs and add to margarine and sugar mixture. 5. 3. lemon rinds and remaining brandy. To make the topping. Pour batter into well greased and floured pan. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Gradually fold in the flour mixture and floured mixed fruits. Spoon topping over the whole top of the cake. Note: Caramels. 5. 6. Add the flavorings. 4. 2. 2. Beak in the eggs one at a time. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Bake at medium heat until cake is cooked (45-50minutes). Sift together the flour. 4. 2. allspice and baking powder. Fold in the flour mixture into the margarine-sugar mixture. nutmeg. and leave to cool slightly. This can be used in place of browning. honey and grated coconut in a sauce pan and cook for about 5 minutes. Mix thoroughly until foamy. then stir in the toasted coconut. Remove from heat. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Place on a wire rack to cool completely when fully baked. Cream margarine. Sift together the flour. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Pour into a greased brunet pan or hollow pan. sugar and vanilla until light and fluffy. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. 3. 7. Melt the margarine and ensure that all the ingredients are held at room temperature. Soak fruits in brandy.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Method 1. baking powder and soda. 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. 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. 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. Preheat the oven 4. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked.
little at a time. Boil sugar and water quickly without stirring until golden b r o w n and glossy. 6. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Place on a board and knead until firm and glossy. Mix the soya bean flour. Dissolve yeast in warm water with l tbsp sugar. 7. . Beat well until the mixture is well blended. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Add the margarine. 3. Pour cake batter over the pineapple as a second layer. When adequately risen again. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 2. Reduce heat to 350°f and bake for 4Ominutes. The pineapple should be evenly distributed all over the bottom. margarine salt and the remaining sugar in a bowl. Set aside until lukewarm. 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. 2tbsp sugar (reserve 2tbsp) and the salt. stir in the warm milk and boiling waters. 2. Stir the dissolved yeast into the oatmeal mixture. 5. bake in a pre-heated oven for 30 minutes. Add the remaining flour. Remove from pan and insert on cooling rack. Fold in the dry ingredients alternately with the milk. 3. Stir and remove from heat when it starts bubbling to top level of the sauce pan. reserving some for kneading. Put the oatmeal in a large bowl. 2. Serve with vanilla sauce as a dessert/sweet. Combine margarine. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Shape into loafs and place in a warm place to rise until double in size. Cover and set aside for 5minutes. When double in size. 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. 2. bake in pre-heated oven at 4000 f for 10 minutes first. 3. 4. 5. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Mix again and knead a second time.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. sugar and vanilla and cream well. 4. Mix dough thoroughly until it stops sticking to the hands. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Add one egg at a time and beat thoroughly. add half o f t h e flour and mix until smooth. Makes 2 loaves. Shape in to two loaves and place in a greased bread pan. CARAMEL 100g sugar 200m1 cold water Method 1. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. 3. 4. Method 1. 6. Set aside and leave to cool completely before using for cake or caramel custard. Bake at 350f for 50 minutes or until cake is golden brown.
.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Cream margarine and sugar until light and fluffy. Decorate for anniversary ceremony when cool. Stir in the orange rind. . Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. 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. 5. Occasionally. 2. stir to prevent burning or uneven browning. Add the caramel. vanilla and almond extract. Add the egg yolks one at a time. Toss together and set aside. 2. Beat eggs till thick and mix in to the sugar and fat mixture. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. 3. Gradually beat in tile beaten eggs. Gradually blend in the softened oatmeal. Grease a medium. 4. 3. Cream margarine and sugar till light and fluffy. Break and grate off or scrape away the brown surface of the coconut flesh. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 2. pour the boiling water over the oatmeal and mix thoroughly. Fold in the flour ingredients. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Cover and set aside for 20 minutes. Beat egg white again. Prepare caramel and set aside to cool. Sift together the first 5 ingredients twice 2.51 DESICCATED COCONUT 1 coconut Method 1. Bake in a pre-heated oven at 350° for about 45 minutes. cinnamon and salt into the sifted flour. Mix the orange juice with the rum together 4. Grate the coconut and spread out on a baking tray and put in a preheated oven. 3. Store in air tight containers for later use when cold. Mix the brown sugar and margarine till soft. 4. 6. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Now sift the baking soda. Bake till dry but not coloured. 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. beating very well. beating well. Mix together and add the currants to mixed fruits.
Dissolve half of the sugar in the yeast. Heat the oil for frying and use oiled spooned to scoop the mixture.52 5. 2. 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. fat. 6. salt and baking powder till the mixture becomes crumbs. 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. Allow to cool and cut into squares to serve as finger food. Beat and drop the batter in balls from oiled Spoon into the hot oil. Drain out oil and serve as snack. Stir in the dry ingredients into the milk egg-mixture. 3. milk and vegetable oil. Mix the flour. 4. beat the mixture lightly for about 3 minutes. rise to the top and become popped. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. When brown. Alternately mold batter in balls and drop in the heated oil. 2. Flip the pancake cover to brown the other side. sugar. 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. remaining sugar and salt in a bowl. 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. Pre-heat the oven. margarine. Make a well at the centre of the flour mixture and add one beaten egg at a time. Sift sugar. 4. Cover and set aside for about 10 minutes. 7. 5. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Mix the sifted flour. Cover and allow to ferment till it bubbles (1 5 minutes). 5. Stir in the milk and mix thorough. . test for doneness and remove from heat. 4. Fry until golden brown on all sides. 3. In a separate bowl beat the egg. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 8. Serve with honey or pancake syrup. 6. Fry until the mixture is light brown and remove with a straining spoon. flour. 5. 9. Add scrambled eggs or sausage as breakfast dish. Stir in the nuts and mixed fruits. 7. 2. Lightly grease medium-sized baking pan and pour the batter into the pan. At this time the underside of the pancake is golden brown. Bake in the pre-heated oven for about 45 minutes. Yields 1 serving of4 pancakes. Using a wooden spoon. Beat the batter until it is smooth. Sift the flour. salt and baking powder. 3. Serve as a snacks. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. Heat vegetable oil.
When mixing and rolling. 2. . board and dough when rolling.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. Cookies should neither be too hard. It produces very tender and flaky crusts. chilled and cut into desired shapes with biscuit cutter. Prepare the filling and set aside to cool. Before mixing the ingredient for pastry. Fill with meat. Over mixing will result in toughness of cookies. After mixing. fat. Bake in pre-heated oven for 30-40 minutes. Cookies can be mixed by creaming method or pastry method. rising agents and flavorings. Alternatively. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. It is made with flour. 5. fish or sausage fillings. After mixing. Pie filling must be made earlier and cooled before filling the pie shells. 4. nor too soft or crumbly. (2) Flaky pastry has ratio of two-thirds fat to the flour. always set aside some flour that will be needed to sprinkle on. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. 3. Plain pastry may be classified according to the ratio of fat to flour. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Cookies is another favorite snack made from soft dough. well folded and sealed together to prevent leakages. It produced less flaky and tender crusts and it is often used for commercial productions. pastries should be flaky. Cover the pie shells and seal properly. tender and golden brown in colour. 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. fat. Gather into a ball and set aside for 15-30 minutes. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. the dough is lolled. Sprinkle with enough cold water to moisten. The water is used to bind the ingredients. Cold water is added gradually to the mixture and it is combined together. They should be removed from the trays immediately they are baked. When baked. 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. 8. The salt contributes to flavor and the fat gives tenderness. pies may also be fried in deep fat. The surfaces may be smooth or rough. 6. The dough is gathered to form a ball and rolled on a flat surface. 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. Makes 8 pies. BASIC PASTRY (FOR MEAT. Add the fat and mix until mixture looks like fine bread crumbs. For best result. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. and cold water is desirable. 7. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. The tops at the top of each pie with fork or knife to permit steam to escape during baking. The pies must be sufficiently filled. Toss flour and salt together. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. Roll out to ¼ inch thickness on floured board and cut into shapes. Cut the top with a fork and the beaten egg. salt and water. the pastry dough should not be over stretched when rolling and cutting. eggs and milk. The flour must be of good quality in order to produce firm products. sugar. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. The softer doughs may be dropped on baking trays for baking.
Remove 2-3 tbsp of flour mixture for rolling out. 5. . 4. Gather the mixture in small balls without kneading. 5. In a bowl cut in the margarine and rub in to have flour crumbs. 5. Roll up the remaining pastry. Stir-fry for 2 minutes and remove from heat. 3. Prepare the margarine or oil pastry. Using a spoon. 6. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. spread the mixed sausage on the surface of the rectangle. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. Rub the sausage generously along the centre of pastry. Cook for 8 minutes until beef is cooked. nutmeg and sa1t Toss together until mixture forms crumbs. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Add baking powder. water and the seasonings stir well to mix up ingredients. 4. chopped and boil 2 ½ margarine or vegetable oil Method 1. 7. 8. Sift flour and salt 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. peas. roll out the dough into Y2 inch thickness in rectangular shape. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Rub in the fat into the flour. 6. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Use fork to cut the top of the rolls and place in greased pan. Add carrots. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Make a well in the centre of the mixture and add water gradually to form a past. Mix the sausage and curry or nutmeg. melt margarine or heat oil and add onion. Using the rolling pin. Bake in preheated oven for about 40 minutes or till light brown. 4.54 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. 3. 3. 9. Roll over in two or three folding. which now gives 4 sausage rolls. See diagram for rolling out cutting guidelines. folding in and stirring well un flour is well absorbed. In a saucepan. Handle dough as little as possible and place balts on a floured board. Sprinkle flour into the mixture. 2. Fry for 2 seconds and then add minced beef or fish flakes. 2. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Add the beef broth.
salt. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 2. Pre-heat oil and fry until light brown. Drain and serve hot. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 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. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 3. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 4. flour and salt into a bowl. Cover each half. seasoning and water. 3. 5. Stir well and sprinkle in the flour to bind the ingredients. 6. Add the flaked fish. 2. milk. Peel the boiled eggs. Cut into rectangular shapes and fill them with the cooked fish filling. pressing together to form a whole egg again. cut length wise through the middle and scoop out the yolks. 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. salt ingredients thoroughly. Add cold water and bind together. Heat the vegetable oil and onion in a frying pan for 2seconds. 7. Gather the mixture into a ball and roll into ½ inch thickness on a board. Serve wit groundnuts as snack. Make a thick paste with flour remaining margarine. pepper. Do no knead pastry. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. 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 . Sieve the baking powder. the chin-chin will soak the oil and will no be crisp. 3. curry. 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. If heat is too low or much quantity is fried at time. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Split into 2 sections again and garnish with cucumber slice to serve. flour board with reserved mixture. 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 1.55 2. Note: Corned beef or sardines can be used as alternatives. Seal the edge of the last fold with little water. 3. 4. 6. 5. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Place the yolk in a bowl with the minced fish. 6. 5. Heat oil in deep fryer and fry the rolled up egg till golden brown. pepper. 4. 2. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Allow chin-chin pieces to drain off oil after frying.
Roll out pastry about ¼ inch (1/2 cm) thick. Bake in a pre-heated oven until golden brown and firm. 8. Heat oil for deep frying and cook the eggs under moderate. 9. sugar. 3. Use a pastry cutter to cut pie shapes. Put the mixture in to the greased pan over the paper and spread evenly. Grease a swiss cake pan and line with a greased paper. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Serve as snacks. Now coat the shelled egg with remaining flour and wrap each egg. Gradually fold in the vanilla and warm water. Cut the margarine into the flour ingredients. Make a well in the centre. 4. fold the dough like a skin over the egg and seal edges very well with the egg fully enclosed and the egg shapes still maintained. After 5 minutes of whisking. Sieve flour. Now spread the warm jam all over the surface of the rectangular-shaped cake. sugar and salt together 3. Coat the remaining eggs. 2. Remove sugared paper and cool the roll on a cake rack. Gather the soft dough in a ball. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. 6. Fold in lightly with a metal spoon. Now whisk. salt and baking powder into a bowl 2. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Rub in the margarine for the flour mixture to form crumbs. 2. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 5. turn out the cake on a sugared paper and remove the baking paper carefully. 6. 8. 4. 7. Peel hard-boiled eggs and set aside. vegetable oil for frying . Taking one at a time. with a portion of dough. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 7. Fry pies in heated vegetable oil till golden brown.80m1 water ½ tsp baking powder Beans. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Reserving one table spoon of flour. Add cold water to make the dough. Sieve baking powder into the sieved flour and sieve the sugar separately.56 Method 1. When baked. 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. drain serve as snack or cocktail. mix flour. heat until the coating is golden brown on all sides. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 4. Fill each pie shell with the prepared filling. Cut into smaller rolls. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 5. 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. without stretching. 3. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 5.
Place the balls apart in an ungreased baking tray or sheet. cocoa. add flour and mix well. Energizers: Malted and vegetable drinks. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. 3. flask and teapots. . Milk contains protein. Cream margarine and sugar. 5. They are grouped as follows: 1. Sedatives: Alcoholic drinks. Chill for ease in handling. 8. Maintenance of proper hygiene is important when handling the ingredients. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Add sugar alternately with egg white. 6. Nutritious drinks provide specific nutrients to help fight illness. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Make 3 dozens. Bake in slow oven for about 20 minutes or until firm to touch. 5. Allow them to cool thoroughly before removing them from the baking tray. boast the body’s energy and vitality and ensure a healthy lifestyle. 5. When preparing beverages. tea and cocoa are popular in meals. 4. Beat in egg and vanilla. Put 2 or 3 cookies together with the vanilla filling in between them. mineral water. Also. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. ensure that good quality fresh fruits are used. Bake for 8-10 minutes. 3. Gradually add flour. beer etc. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Stir in the coconut and mould into I inch balls. coffee. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Nourishers: Milk shakes. egg drinks. 7. malted and vegetable juices. Beverages may come from mostly animals or fruits and vegetables. the beverage is known as fruit drink. 6.58 Method 1. as accompaniments to meal or the final course of a meal. Use filling for sandwiching sponge cakes as well. sugar and vanilla. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. fruit and milk drinks are more nutritious. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. tea. 2. 2. 6. stimulating drinks between meals. Soft drinks. Remove from heat and cool on wire racks. However. Refreshers: Fruit drinks and soft drinks. Peel or scrape off the brown back of the coconut flesh. Cream margarine. 2. egg hot drinks. lemon grass and scent leaf tea. 3. Stimulants: Coffee. fruits juices. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. ensure that you use appropriate’ utensils like jugs. They are later mixed with water or other beverage and served chilled. fat. 3. 4. Stir in the water. 2. fresh fruits drinks. beating until light and fluffy. Shred coconut and set aside. beat until blended. 4. Blend vanilla and desired food colouring. minerals and vitamins. Makes 2 ½ -3 dozens.
2. 2.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Orange and pineapple juices maybe added. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Boil the water and leave to cool. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Sweeten with syrup 3. Scoop out the melon fruit. Place the sugar and water in a saucepan and heat till all sugar are dissolved. scoop out the pulp and squeeze out juice through a sieve. Boil for another five minutes for4fie syrup to thicken slightly. discarding the seeds. 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. 4. Chili before serving. Combine these in a bowl to prevent browning of the bananas. Make ½ inch water melon cubes from the scooped watermelon. . Stir in the orange juice. 2. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Blender can be used to crush the pulp before sieving. Wash. 3. Leave to cook and chill before serving. Wash and cut fruit into halves. 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. Slice the bananas and dice the pineapple. peel pawpaw and remove the seeds. reserving the shell. Squeeze out the juice. 3. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Cool and add to fruit drinks. Remove seeds. Add syrup to taste and the lemon juice. Wash fruit and cut into sections. trim the edge for the watermelon shell by cutting a saw tooth edge. 2. 3. Pour over the juice in a jar.
Scrub pineapple. Wash them in clean water. Cut beetroot in to small pieces as well as the apple. 4. Add the bitter lemon last. Stir in the pineapple juice and sugar to taste. 3. 2.60 2. Filter very well and discard the chaff. Remove from heat. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Sort the dried zobo flower to remove all dirt in it. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 5. Method 1. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Cut into small chunks and put in a bowl. Serve chilled. 2. 4. Use a blender or juicing machine to blend the fruits. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Sweeten with syrup and add the lemon juice. Alternatively. Serve chilled in glasses and garnish with lemon/lime slices. The fleshy part of pineapple is cut and served as a dessert or refreshments. Add lime and syrup. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Wash. Add ice blocks to serve immediately. 2. 4. Add the pure water to filter and obtain the juice. Pour into jugs and chill before serving. Boil the 3 litres of water and pour over the washed zobo. Garnish side of glass with cucumber/lemon slices. Sweeten with syrup or honey if desired. Add the pure water and strain into a glass jug. Wash lemon(s) and squeeze out the juice. 3. Add previously boiled water to mashed pawpaw and strain into a glass jug. 6. Stir in ginger. 5. Wash. remove immediately from the water and place them in a sauce pot. peel and remove the hard core at the middle. but do not peel beet root. Leave to cool completely. Mash the pawpaw or pulp in a blender. 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. Cover and keep drink until cold. 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. 7. stir in the ginger or cloves and set aside for few minutes. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Mix well and pour in to cocktail glasses. scrape and grate carrots. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. 3. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour .
Wash fruit very well. add sugar or syrup (if necessary) and boil for 20 minutes. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Serve immediately in wine glasses garnish with lemon slices. M ix in remaining water and strain the liquid into a glass jar. Chill and serve garnished with lemon slices. 3. Pour liquid into a pot. 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. Avoid use of aluminum utensils. Filter the mixture through a fine sieve into another plastic or glass bowl. 2. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 5. Mix all the ingredients in a punch bowl. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Note: Pineapple or grape fruit juices may be used or added.61 Method 1. 3. Wash and peel bananas/plantains. 2. Remove the flesh of the sour sop and discard the seeds. 6. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 5. sweeten to taste with the sugar or honey. 4. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Crush it and pass through a sieve to extract the juice. 2. chilled. 3. Slice into bits and put in a bowl. Mix the orange juice and milk together. 4 lemon slices 2 tbsp sugar syrup . Pour mixture into an air-tight plastic bowl and cover well. Chill the orange juice and the wine. Add syrup and nutmeg/vanilla. Add the bitters and ginger ale. 4. Place in a bowl and add a little water to the fleshy part. After heating cool and chill drink till service time. Serve in tall glasses garnished with few pawpaw chunks. 6. Garnish with orange slices serve in tall glasses. Pour the fruit juices and tea over a large block of ice in a punch bowl. Add milk flavour 2. Mash but do not blend the plantain pieces and add the water. Chill till serving. 2.
Pour into glasses. 4. Add the syrup to the juices 4. Push the lemon pieces and apple sections through a juice extractor/blender. 3. strained juice and sugar syrup. Add the lemon rind pour the water into the jar. 2. Serve chilled with lemon slice topping as garnishing. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Cut into pieces. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Dust with nutmeg as garnishing. Combine the juice in a bowl. Add eggs to mixture. 3. 2. Add ice cubes and lime/lemon slices and serve chilled. Add sugar if desired. Peel the lemon and out the pit including the seeds. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. 3. Serve chilled. 2. Mix all ingredients either by whisking or mixing in a blender. Blend half of the orange juice and milk in a blender until smooth. Stir in 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. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Serve into four glasses and add ice cubes. one at a time. Dissolved sugar in water. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Mix well after each addition. Stir in the remaining orange juice. tangerines. 2. Stir well and add the wine or ginger ale. Chill the brandy. Strain the juice into a jug. lime or grapefruit can be used in place of lemon or in addition to lemon. Squeeze the juices from the lemons into a jug. Half a teaspoon of brandy flavor can be used in place of pure brandy.62 Method 1. Note: Oranges. 2. 3. Cover the jug and allow the lemonade to cool. Wash and break eggs into saucer. Wash and cut apples into sections. Wash lemons. Stir in the syrup and strain.
Therefore. 5. 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. Sieve flour and salt gradually incorporate into the egg and sugar mixture. cakes an puddings) and light dessert dishes (ices and fruits). 3. In preparing and serving desserts. 2. Continue until smooth mixture that light. Allow to rest in a cool place before using for jam tarts. Cream eggs and sugar. peel and chop mango flesh. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. cloves and vanilla Mix thoroughly. 3. 5. Most light desserts are usually served chilled. Place in a greased. Place in a bowl and mash very well. Cover and set aside. sugar and cream of tartar in a bowl over a pan of hot water. Fold in sifted flour and baking powder very gently 6. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. creamy and double in size is obtained. 4. making sure that it is not stretched 4. Serve chilled in glasses with ice cubes. Add the remaining water to the crushed mango and filter out the liquid. Add three quarters of the water to the carrots and strain out the liquid into a bowl. Melt margarine and leave to cool. 4. beans pie or fish pie. Stir in the run or run flavouring. They increase the enjoyment of meals. Whisk eggs. Leave to cool 3. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 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. 7. 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. Fold in the melted margarine or vegetable oil gently. Cut up carrots and blend to a smooth pulp. 2. Add margarine and nix well 2. appropriate cooling temperature is important for maximum enjoyment of such dishes. vegetable tarts.63 Sugar to taste 800m1 water Method 1. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Beat in the vanilla and lemon extract. They are usually served as the third courses in meals (fruits pies. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Wash. 6. floured baking pan. Mix carefully until slightly smooth Handle pastry gently. 3. Remove from heat and whisk until cold and thick. stirring well till dissolved 2. 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.
stirring constantly as the mixture boils. Return to sauce pan and cook over medium heat. Remove from heat and leave to cool. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). 3. 3. 2. Add vanilla and chill before serving 8-10 servings. stirring until it thickens. Heat milk to lukewarmness. BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. beating only the milk. 4. Vanilla/nutmeg Method 1. Mix cornstarch or custard and a little milk. salt and milk. Cook for 2 minutes longer and remove from heat. make it thick and set aside. vanilla. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. 4. Freeze in covered plastic container until it is firm (4hrs). Beat egg yolk and blend 25g of sugar. Beat eggs slightly. Serve in cups. Fold the egg whites into the egg yolk and milk mixture. 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. . Pour into greased baking pan. fruit chunks or jam. 3. 5. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 2.serve topped with cornflakes. Separate eggs . milk. Serve as dessert. 4. Get the egg-milk mixture from freezer and beat till smooth and creamy. add sugar. Beat the milk mixture until thick and stiff enough to form peaks. Add the cooked cornstarch and mix well. Dissolve gelatine in 2 tbsp water and stir into milk mixture. nutmeg and salt.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 6. Prepare cornstarch with little boiled water. 3. mixture. 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. Do not allow to boil. Makes 6-8 servings. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Place the milk mixture over water simmering in the pan. Heat the mixture to hotness. 2. sugar and egg yolk together. 5. Freeze for 30 minutes until mushy. 2. and bake for 25 minutes. Beat reserved egg whites to stiffness and fold into the cooled milk. Add vanilla and pour into a shallow pan. Cook water in a pan and leave to simmer. Gradually add the vanilla or banana flavor essence. stirring constantly with a wooden spoon.
Heat 250ml milk diluted with 3tbsp water to warmness. Combine all the fruits in a bowl. 2. 2. Toss gently again before serving into cocktail glasses or salad cups. (not hard frozen) stirring once. Cool and bottle. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Toss gent1y using a wooded spoon. 5. except shredded coconut. Add the remaining sugar and lime juice. 4. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Serve decorated with corn flakes. sugar and vanilla/banana flavour together. vanilla . Cook until set but not sticky (about 35 minutes). Beat eggs. Dissolve gelatine in the remaining 2tbsp4water over low heat. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 2. Cover and chill for at least 3 hours. Colour is golden brown. Mix orange juice and honey and pour over the fruits. 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. 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. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Use as spread for bread and filling for doughnuts. 3. 4. 3. 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. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. While still hot. 3. Combine all the above ingredients in plastic bowl and mix well. 4. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Keep refrigerated. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Top with coconut pieces.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. 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. 3. 2. Remove from the hot water bowl and leave to cool. Juice from pawpaw can also be added. Scoop into cocktail glasses and garnish with a slice of lemon. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. stirring occasionally. Pour warm milk over egg mixture. Freeze until mushy.
m. Allow to cool Place sauce on plate and serve the pudding on top. vanilla. 6. Chill milk for about 3 hours. Mix gently. Sour sop juice (undiluted) may be used. Gradually add the gelatin mixture. Add the mango juice. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. ginger and remaining sugar 75g over a boiling water till melted. When set. Cover and freezer till set. 5. 4. When the pudding are cooked. 4. Dissolve gelatin and chill till firm. . vanilla and lemon. 3. 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. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. add the gelatin mixture and beat well. combine100g of margarine. 5. beat gelatin until fluffy.40 minutes. 2. Scoop gently into desert cups and top with the mango chunks. Whisk the chilled milk and sugar. Beat eggs and add the flavourings. Bake in a preheated oven for 30. Whisk gelatin till fluffy. Beat milk until thick. Add lemon juice and sugar. SPECIAL PUDDING 125grams margarine 1 egg ¼ tsp salt ½ tsp all spice/cinnamon 120 grams sugar 130 grams sifted flour 1 tsp baking powder/soda 100g currants/raising(optional) . Sprinkle ½ of the corn flakes into a round or square pans. Peel and chop the mango flesh. 3. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Add the beaten 1 egg and whisk till thick. 5. 7. 6. 4. Chill the milk for 3 hours 2. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. 6. 3. 2. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender.66 Method 1. Press the juice through a sieve into a bowl and reserve the juice. lemon juice. add the eggs. mixed fruits ginger and nutmeg. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. When the bread is softened. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture.
Makes 10 serving. FRUITED ICE MILK 1 firm mango. nutmeg and baking powder Stir in the milk until smooth 3. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. pudding may be streamed on top of the cooker. 5. Add the remaining ingredient and mix together. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Bake in 350 of pre-heated oven for 45 minutes 6. Add flour ingredients to the creamed margarine mixture and blend well. Blend in the milk gradually 2. 5. Cream margarine and sugar till fluffy. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. sugar. Serve into dessert plates and top with ice cream or vanilla sauce. Melt margarine in a square or round cake pan 2. 4. Remove syrup from heat and cool. egg and milk. When set remove from heat and place upside down in dessert bowls to serve. 4. Sieve well Add the raisins. In a bowl. Alternatively. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Pour into the pan with the melted margarine. 3. and all spices in a separate bowl. flour. Wash peel and chop pawpaw 4. 3. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Add the sugar. Mix salt. Spoon the fruit chunks evenly over the batter. 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. orange and mango ½ tsp nutmeg Method 1. 2.67 Method 1. 6. Grease generously two shallow round pans. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. 5. diced 100g raisins . Spoon into well-greased custard queen cake cups ¾ fullness. 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. Bake pudding over medium heat till it is set (about 20mmutes). baking powder/soda. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. 6. Make 6 servings. salt and baking powder together. mix flour. flour. Heat the cold water and sugar in a pan till the sugar dissolve 2. Add vanilla. 4.
Cover the bowl and return to freezer and freeze till firm. Fold the fruits into the whisked milk in the bowl. Serve in cocktail glasses.68 Method 1. . 4. Remove from freezer and whisk very well Add the sugar and whisk again 3. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2.
The main purpose of icing cakes is to enhance the beauty. 4. spatulas or palette knife. 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. wooden spoon. . The type of ingredients used and mixing technique. 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. It is available in plastic or foil scaled thick papers. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. scale and other measuring tools. 2. (marble. coffee. Skill in application of creative knowledge in designing special decorations. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. if frozen. 5. rolling boards and pins. egg beater. 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. 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. Success in cake icing depends on three major factors: 1. design rollers. 3. Place the cake in the pre-heated oven and bake according to temperature specified. richness. ingredients. The only special tools needed are as follows: 1. eggs. The right equipment 2. aesthetic value and quality of cakes. plastic or metal turntable. For the decoration: Decorating syringes or tubes (plastic or metal). 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. carrot cake. 3. 2. When baked. nozzles. decorating bags. 8. decorating rule or comb. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. cake pans. 6. wooden spoon. Nozzles are available in different shapes and sizes. Lift the pan off carefully and let the cake cool completely for at least one hour. The following are some specialized pieces of cake decorating equipment: 1. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. 6. It should have soft natural brittles that should leave no marks when brushing. rich cake etc) and obtaining the ingredients specified by the recipe. Different shapes are available according to cake pan sharp. Spread the batter evenly to the sides of the pan. 7. Cream the cake and mix to recipe directions. cake boards. To remove cake from the pan. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. zigzag ruler/comb etc. 3. Cake Board: Necessary for placing the cake. 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. 5. Pre-heat the oven to temperature (gas mark 3) specified by recipe. For the icing: Icing sugar. For cake baking: Cake recipe. Scrapers: These are serrated edge triangular metal or plastic tools used for giving patterned surface to the sides and tops of cakes usually coated with royal or butter cream icing. icing colour kits.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. cooling racks. aluminum foil wrap. Always defrost the cake completely before icing. 4. place the cooling rack over the top of the pan and urn both pan and cake over. margarine. Start by deciding on the type of cake desired. Creaming gives better result. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. Cake Baking Information 1. sieve etc. 2. Icing also contributes to the taste of the baked product and prevents loss of moisture. 7. electric mixer. Set aside. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. electric mixer. 8. Consider method of mixing. marking rings and cutters (plastic or metal). mixing bowls and spoon. Place the cooled cake in a cake board for the icing. 3.
Place the cake on a cake board. Cutters: These are available in different shapes and sizes. 2. 15.70 9. 13. 7. Sift the icing sugar. 7. 6. 9. 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. Mix Bowls: Plastic. Continue beating till the mixture is stiff but is of spreading consistency. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. making sure none of the egg yolks get into the white and beat gently to stiffness. Beat well with a mixer or wooden spoon. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Add the glycerin and lemon juice. It Is usually expensive but use full for perfect finish. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. In a mixing bowl. 11. 4. Brush off cake crumbs and position the cake properly on the cake board. 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. The cake with sugar. 4. 6. 3. gradually stir in sifted 900g icing sugar arid egg white. These include cups. 5. 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. 5. 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 . vanilla and half of the milk in a mixing bowl. For icing. Use thin icing made by adding a little ½ tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. Reserve the remaining sugar. jugs and scale. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. 2. Apply sugar syrup or jam all over the surfaces of the cake. Follow the icing tips presented in this book. Cream with wooden spoon or electric mixer. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 3. 12. using palette knife or spatulas. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Add remaining sugar to make icing stiff if necessary. spoons. 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. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. glass or stainless steel bowls that are easy to hold and is provide good support. Re-beat the icing mixture and spread generously over the cake surface. sifted icing sugar. 14. Cover and set aside for about 30 minutes. 8. Separate egg white from the egg. syrup/jam for cake icing to stick well to the cake. Add more sugar to make icing stiff if necessary. 10. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Place margarine. Use a pastry brush to remove loose crumbs from the cake.
Knead well. Smooth and shape the fondant on the cake. Add the sugar and blend them very well. Coat cake surfaces with j am or syrup. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. and water (a drop at a time) and if it is too soft. leaves. Mix in more sugar. Method 1. Attentively. Let mixture stand and cool to lukewarm. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 6. then place the paste in a plastic bag. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. use a pastry cloth to roll out icing for smooth finish. Dusting corn starch powder or icing sugar on a flat surface. using a rolling pin on a clean board. 7. glycerin and cold water in saucepan and stir well until thick. 5. If fondant is too stiff. flower or other designs such as board twists. using cake smoother. 8. . Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Gently. allow it to defrost and knead again until soft and pliable. . 9. use same method of preparation to apply petal taste icing using these ingredients. using a wooden spoon until mixture is fully mixed up. 2. add more icing sugar. knead the sugar mixture or fondant. a little at a time until the icing sugar are added. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 11. Add the beaten egg white. use a textured rolling pin to roll over the coated cake to give the design on the pin. 5. 6. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. 2. 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. Attaching ornaments and sugar beads if desired. 3. Note: Alternatively.71 Method 1. 12. 8. 2. When ready to use. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. 7. Continue to knead until the ‘fondant is smooth. bring out from freezer. liquid glucose. Leave paste in air tight container of room temperature for about & 12 hours before using. Gently lift the fondant over the rolling pin and place over the jam coated cake. Roll out the fondant in enough portions. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. add the liquid glucose and water. remove the mixture from heat and add drops of flavour or colouring if desired. Trim excess from the base. Combine gelatin. Mix icing sugar and gum together. 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. As you roll. Stir in the shortening and while shortening is not completed melting. Gather the sugar and gelatin mixture into a firm ball. 4. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. 3. 3. Now place half of the sifted icing sugar in a bowl and make a well. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Beat the egg white and glycerin in a bowl till frothy. For decorative rolling. Decorate with piping softer icing or cut out flowers and designs. 4. Place the mixture over low heat and heat until dissolved. pliable and no longer sticks to the hands. Use cutters to make plaits. 10.
leaves. Away practice the decoration on another surface before applying directly to icing coated cake. 4. It involves the use of piping set (decorating bag or syringe). Always use enough of any colour because it is difficult to obtain the same icing colour later. Decide on type of decoration to be done on the cake as well. When mixing. apply pressure with the other hand that follows next. it is important to have an idea of the cake design and the details you desire. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. flowers and shell designs require stiff icing consistency. Use clean and dry equipment. Use a mixer to combine the ingredients. This can be done after the cake is completely cool. To make this easier. 7. Cakes baked the previous day are more easily decorated. chilling the cake first is recommended. 5. guide the decorating tip with the other hand. In the 900 angle. In the 45° position. Colour is what gives icing beauty and personality so that the cake boarders. 2. 4. Boarders of cake need medium of consistency for ease in squeezing out the icing. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Chilling the cake before it is iced also makes icing easier. flowers and stars stand out in the cake. Use toothpick to add paste colour while liquid colouring in added is drops. Fill the bag or tube half full of icing. Coat the surfaces of the cake with apricot jam or sugar syrup. (b) Spread across the whole top surface. follow these guidelines. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 2. Choose desired or appropriate type of icing. . Flavouring may be added to the icing if necessary 10. Apply a little pressure to the palette knife and smoothen the top last. 3. A turntable or a turning cake stand makes it easier particularly for round cakes. For fondant icing. 3. Give a smooth finish. Making ones special design promotes creativity and originality. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. 3. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. As a basic rule. Allow first coat to dry (about 30 minutes or more). 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. Start by leveling the surface to ensure that the top is even and not peaked. (d) Ice evenly all over the top and all the sides till all surfaces are iced. a few drops of blue colour or lemon juice can be used to whiten the icing. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs.72 GENERAL RULES FOR ICING 1. stars. 1. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. (c) Pushing the excesses to the sides. Before making decorations. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. 2. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. check the recipe for rolled fondant icing. 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). 8. 9. Freshly baked cakes tend to crumble and flake off their crumbs. 5. 6. Using a bread knife. For royal icing and butter cam icing. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. You can use any cake design book or make your own sketches of the type if arrangement that is needed. With one hand. To achieve good decoration. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. pushing the icing towards the opening or nozzle. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. sugar paste etc. trim off the crown or raised portions of the cake. Sieve the icing sugar before use for smoothness. when planning for the cake. Piping is very popular way of decorating. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. The basics of piping on iced cake include the following: 1.
stars or other shapes. Use this nozzle to print horizontal lines. use special metal or plastic cutters. or b. lift the tip of the nozzle slightly to let icing build up the fan into a full base. letter and numbers. start another shell on the tail of the previous one. pulling tip away to form the shell’s tail. 2. Stars: In order to make stars. Pull tip way. shells. 5. Using cutters for roses. Star nozzle with star-shaped opening is used for making stars. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. . The most common types are as follows: 1. the bigger the opening. With the other hand. Leaf: To make a leaf. 1. Writing: To print or write words.73 4. Shell nozzle has serrated curved opening which is used for making shells. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. Such twists can be used as boarders. beads and outline of shapes. the larger he decoration. Twist the end of the bag closed. 6. Check diagram in the book on directions. use the plain round nozzle used for dots to write. Press out the icing with enough pressure to build the bead of ball as for stars. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. 2. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. 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. Relax and stop the pressure. hold the tube of 900 angle with the surface of the cake. using butter cream icing. Control and stop applying pressure when the decoration is created. vertical lines and vary lines by moving the nozzle in straight lines. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. 3. rope boarders and puffs. 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. 2. stems of flowers. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 5. Ornaments. Zigzag: To make zigzag. To make the above mentioned techniques follows these tips: 1. When dry. For a row of shells. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Prepare rolled fondant icing and roll out on the flat surface. 4. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Follow these guidelines in making cut-out patterns decoration. lines. 3. making dots. Shell: To make shell. This nozzle is used for writing messages. 5. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. beads and balls. The shapes are usually cut out and left to dry before being pasted on the iced cake. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. flowers like small rose and basket weave. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. zigzag and rosettes or drop flowers. Round nozzle has plain round opening and comes in various sizes. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. 4. cut many shapes and place them on a floured surface for them to dry. and heavy pressure. 4. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. 3. You may also write straight unto he cake surface. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. Dots/balls: To make dots. Apply a little pressure to press out the icing and pull the tip away and the star is formed. c. ribbons and live lowers may also be added as decoration. attach the cut outs to their position on the cake. bows.
Culpitt. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Henson. O’ Reilly. . Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. (1985) The Students Cookery Book. Tiger Books International. Illinois-U.England The Broadwater Press Ltd. England. (1 994) The Complete Cook London.A. J. Patricia (1984) Family Cookbook. Kemt.0 (2002) Food Preparation and Service.Wright.The Process Approach.com Ochonogor. (1981) Basic Cookery. Ilodder and Stonghton Education Ltd. G. and Kinton R. Oxford. Ideals Publishing Corporation.A Beginner’s Guide. Wilton Enterprises (1987) Cake Decorating. V.T. (1990) Practical Cookery. Wisconsin. E. Merehurst (2000) Beginners Guide to Cake Decorating: www. E. Stanley Thomas Publishing Ltd. Warn. Hong Kong: Ohenheimer Publishers. Ferguson.. (1990) Creative Cake Decorating Made Easy Heart Fortishire.merehurst.74 REFERENCES Ceserain.S. Wiltonn Enterprises. Oxford University Press. Stephenson. .COEWA Publishers.