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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.
and stir in the thyme and curry. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . 2 tables. Garnish with chopped parsley or cucumber dices. Cook for 10 minutes and serve hot with toasted bread as appetizer. Add the potatoes.6 servings. chopped onion 1 litre chicken stock salt and pepper to taste. pepper soy sauce and seasoning cube. Stir in the cooked peas 4. 2. 3. 1 tbsp flour.in 1 inch cubes 1 bay leaf. 2. pinch thyme and curry Method 1. Cook and stir the mixture until thick and well blended. Add the salt. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Add the cooked chicken and stock gradually while stirring. 4. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Add the beef cubes. Serve hot with buttered yeast rolls or bread slices. Put flour and margarine in a saucepan and mix together. tomato juice. fat and stock in a saucepan. garlic and any other seasoning. and allow soup to simmer for 10 minutes.6 servings. Stir gently and cook for another 3 minutes. chopped 2 lives beef stock 2 fresh tomatoes. Stir together milk and flour.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes.in 1 inch cubes 4 carrots. Gradually add beef stock. salt. pepper . Remove from heat and serve into soup bowls accompanied with buttered toasts. CREAMY FISH SOUP 1 medium scale fish. Method 1. carrots and bay leaf. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. salt . 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. 3. Cook over medium heat. Melt the margarine or heat vegetable oil. cooked and deboned 750 fish stock 1 large onion. 2. Stir in the fried onion slices. Add the fish and the remaining ingredients. 4. Separate the deboned fish into chunks of about 1 inch sizes. Stir in onion and the flour. Simmer for 5 minutes and serve hot with toasted bread triangles. Make . Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Stir frequently. Serves 6-8. 3. Makes 5. 4. pepper. 5.4 3.
Add milk and seasonings. Slice cucumber thinly. Add the prawns and cook for about 2 minutes. Pour in the stock gradually. mixing well. Melt margarine and blend in flour. chicken or over plain boiled rice. Melt the margarine and add the onion. 5. Cook gently to soften. 2. Wash and cut the ripe firm tomatoes in to 4 segments in each. red wine. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Chill before serving. bay leaf and any other remaining ingredients. 4. Serve as sauce for shrimps and fish fingers or fish balls. 6.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. celery. Simmer. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. bringing up to a boil and stirring constantly for 3 minutes until thickened. 2. pepper. 2. vinegar and salt 3. Simmer for 2 minutes. 3. Reduce heat and allow to simmer for about 15 minutes until thickened. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. 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. Stir in the flour and cook over gently heat for 2-3 minutes. CURRY SAUCE 500mI chicken or beef stock 2 tsp dried onion flakes 2 tbsp curry powder 1 ½ tsp margarine 200g peas (optional) 2 tsp grated ginger 2 tsp flour/corn flour salt to taste 1 chicken seasoning cube Method 1. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Serve with braised beef. stirring occasionally. green onion and garlic. 3. stirring constantly until thickened. Mix together the olive oil. Combine all ingredients in a saucepan. Add the thyme. 2. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Remove bay leaf. stirring well.
white pepper and salt. Simmer for 10 minutes and serve hot over boiled rice. 3.2 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. 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 1.6 Method 1. 4. yam or potatoes. Chop the celery and slice the white part of leeks. Cook for 20 minutes. thyme and curry. dice onion. Gradually add egg mixture to flour mixture over low heat while stirring. 3 Stir in beaten eggs. 2. pepper and diced tomatoes. celery. 4. stirring constantly until smooth. add potatoes. Mix flour and half of the fat in a saucepan. Serve over vegetable salads. Clean and cut fish into bit size. Add milk and bring to boil. onion and stock. potatoes and chili pepper. oysters. Add the fish mixture. Gradually and the rest of melted fat. 3. 5. 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. mushrooms. Simmer for 5 minute 5. 4. Stir well. Clean vegetables. Beat eggs and milk. . 2. Add the puree tomato sauce and salt. Melt fat. Additional water can be added if needed. Stir in the vinegar and cook for about 2 minutes. chilli pepper and seasonings. Add the mustard. Add the cleaned shell fish (shrimps. 1-Teat the vegetable oil in a saucepan and pour in the water. cover again and cook for about 2 minutes. Serve on fried fish or roasted chicken. 2. Add seasonings until smooth. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Mix flour and melted margarine. stirring constantly. Remove from heat and cool. 3. Place in a bowl and add onion. Add the leeks. Cover pan and cook for 6 minutes till potatoes are cooked. 6. clams. crab). 2.
corn and celery are cooked.7 4. discard the bones and return to the stock. The list includes assorted edible seeds such as melon. Stir in the tomato paste. remove the bones or debone the chicken Cuts. 7. They are usually used a accompaniments or toppings to carbohydrate food forms. plantain. Mix together flour and vegetable oil and set aside. Put minced beef. Apply heat and cook until beef is cooked (about 10 minutes). onion. Season with salt. vitamins and minerals. Thicken the soup with the flour mixture and cook till onion. seasoning cube and add pepper to taste. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. 8. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Serve hot with crackers as an appetizer. Various types of local spices and condiments re usually added to soups to enhance flavour. turning the soup gently. cornstarch and cassava starch pastes. 5. various optional ingredients are use a to thicken the soup. Serve 6-8. NIGERIAN SOUP AND SAUCES Nigeria soups. cotton as well as yam. SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated ½ large grated ginger 2 large fresh tomatoes (cubed) 1 tbsp flour 300ml water 1 tsp sugar 1 tbsp vinegar 1 green pepper (chopped) 1 can tomato paste pepper and salt to taste 1 seasoning cube Method 1. 3. Make a batter with some of the broth. waterleaf. 5. to thicken and to stabilize the soup products. They may be light or thickened. 3. they are highly valued aspects of meals. 7. groundnut-oil. the . rice or macaroni. garlic and ginger in a saucepan. spinach. 2. Also. salt and flour. 2. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. 6. celery and spices. stews and sauces are similar to continental types. groundnuts. Cut the fleshly parts into small slices. CHICKEN CORN SOUP ¼ chicken cut-up 1 1/2 litre water 1 large onion 2 diced hard cooked eggs 1 cob fresh corn/1 can processed corn 1 celery stalk ¼ tsp curry ¼ tsp ½ tsp grated garlic and ginger 1 tbsp flour ½ tsp white pepper salt to taste Method 1. Remove from heat and stir in milk before serving as appetizer. 4. 9. Vegetables like bitter leaf. Add diced onion. green pepper and chopped fresh tomatoes. Stir in the corn and eggs. 4. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. 6. Palm-oil. Most of the soups and sauces don’t need garnishing because of their colourful natures. Serve hot over plain boiled spaghetti. and pumpkin leaves are generously used in either fresh or dry forms. apon (agbono). When cooked. Although they do not make complete meals. Simmer for 5 minutes. Thin soups such as pepper soups can be served alone as appetizers. cocoyam. Simmer for 3 minutes to improve taste.
2. The recipes presented are simple enough for anyone to prepare. Wash and cut the meat into bit-sized chunks. 5. 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. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 8. Now place the melon seeds in a dry frying pan. Serve hot in soup bowls as appetizer. washed and lemon grass leaves and lime leaf. Combine the remaining water. melon and apon soup preparations. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Add pepper. 3. Mix well.8 abundance of meats. 6. 7. Simmer for about 5 minutes. They are available on supermarket shelves. 4. Season with salt to taste. seasoning cube. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Remove from heat and serve hot with pounded yam balls. add to the boiling mixture and cover pot. salt and potash. Pound the thickener (cocoyam/yam) into 2 balls. Grind melon seeds and spices to a smooth paste. Add the beef stock. Now add the crayfish. Stir well and allow the soup to simmer for about 10 minutes more. Note: Goat meat offals or cut-up hen can be used in place of beef offals. palm oil and cooked beef. fish and vegetables used. 6. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. Cover and leaves to boil for 5 minutes. Lemon grass. Some of the soups and sauces are available in convenience forms. BITTER LEAF SOUP 450g lean beef. Place over heat and toast the melon seeds until they are lightly browned. pepper and locust bean. Prepare stockfish and smoked fish and boil till tender. Continue to cook. The soup becomes thicker. 2. 5. Examples are ready to use pepper soup. 4. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Dissolve this mixture with a little liquid from meat stock and stir into the soup. 3.
Mix well. Stir-inn beef and fry together for about 5 minutes. Simmer for 10 minutes stirring occasionally. yam or plain boiled beans. 4. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Remove from heat and serve over hot boiled rice. stirring occasionally to prevent burning. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf Method 1. 5. chop onion. 8. Boiled chicken in place of beef. 300m1 vegetable oil Method 1.Stir in the tomato and pepper.place vegetable at the top of the soup. Cover pot and cook for 2 minutes 7. 6. sprinkle with salt and mix gently but thoroughly. 2. Fry for two minutes and pour okro mixture into the boiling meat. Serves 6. Heat palm oil and fry the beef cutlets lightly. 6. . Stir well into the oil and meat: Add 1 cup of water and stir in the melon.Clean and remove bones from dry fish and add to the boiling meat and liquid.Serve hot in large soup bowls to be eaten with pounded yam or garri balls.Combine cooked beef lumps. Add all the ground ingredients except the melon. 4. 7. . Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. 2. 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. pepper and tomato and set aside. pepper and salt to the soup and simmer gently until cooked.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish.fish mixture. Add seasoning. Serve with pounded yam or amala balls. Stir well and add the beef broth salt and other seasoning. bee broth or water in a pot and heat at simmering temperature. pepper and half of the onion. Stir in the fish and continue cooking. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Wash the water leaf very well and chop into small bits. 3. 5. 3. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. cleaned 2 tbsp ground crayfish Method 1. Wash and blend the tomatoes.Wash and grate okro. BEEF AND FISH OKRO SOUP 250 Cooked beef. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Cook gently under low heat. unti1 taste is well blended.Add remaining ingredients except salt and vegetable. 2. 3. 8. 4. Add the sliced onion pieces and fry till lightly brown.In another sauce pan.
2.10 Note: To improve the drawing consistency. Set aside.Remove from heat and serve with hot Amala. 2.Prepare the dry fish. Fry the chopped onion. 4. without overcooking. Add beef broth (100ml) and cover to simmer. 3. Add the cooked chicken.Stir in the grated okro and keep the soup boiling uncovered. eliminate the use of fresh tomato. grounded pepper and salt and stir briefly. Add the chicken broth and bring to full boiling. MIXED VEGETABLE SOUP 200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1. 2. 5.Wash okro fruits thoroughly and grate coarsely. ground pepper and tomato mixture stirring well to prevent burning. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 6. dissolve the ground melon and pepper. Wash and chop the vegetables and onion set aside. periwinkles cooked beef. Add the shrimps. Method 1. pounded yam or cassava meal. stirring once. prawns and cooked beef and place in a sauce pot with the beef stock. 5.Add the seasoning cube. 7.Add the palm oil and apply heat to cook for 5 minutes. Crush in the seasoning cube. Serve hot with pounded Yam. cleaned and boneless dry fish. 6. Blend the pepper and tomatoes. Remove from heat without over cooling vegetables. In another 200m1 of water in a separate pot. FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped.Wash the leafy vegetables thoroughly and slice/chop finely . Cut up older chicken into serving sizes. Place palm oil in a sauce pot. Semovita. heat slightly to almost smoking point. . Season with salt. Stir in the chopped vegetables and cook for about 2-3 minutes. 4. cleaned fish and fermented melon and the seasoning cube. shrimps or periwinkle (optional) Method 1. wash place in a pot. season with salt and cook in 200ml water until cooked. 3. Fufu orAmala balls. 4. Steam for about 5minutes. washed prawns. 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. 3.
2. 5. Add the onion and fry till lightly brown. except bread in a bowl. Stir occasionally.Boil the yam in enough water to cover the yam pieces.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. if desired.Add potash and palm oil. mix well and cook for 5 minutes with pot covered. Mix well and cover and bring to boil. Add salt to taste. Mix well with pestle till oil is mixed in the sauce. 3. Pour palm oil into sauce pot and heat till it begins to smoke. Wash and chop the cucumber and set aside. 4. l. 7. Blend the tomatoes and peppers. Serve warm as soup with pounded yam baits. Debone and clean the fish. Season with salt to taste. mixing well. Cook till the melon-tomato mixture sets and forms small lumps or curdles.11 5. Pound till smooth. Serve 6-8 DRY FISH PALM OIL SAUCE (Uncooked Method) 12 pieces of a small tuber yam 150m1 tin palm oil Water for boiling yam 3-4 tbsp crayfish 1 tsp ground pepper ½ tsp potash 4 small sized dry fish salt to taste Method 1. Garnish with tomato wedges and serve as appetizers. Stir in the tomato mixture and steam till almost the dehydrate. Do the top of the sauce with palm oil.Roast the dry fish lightly and put them hot into the sauce to absorb it. 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. 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. 8. Tin palm oil Method 1. corn meal balls or garri balls. Remove cooked yam pieces and reserve t liquid. Stir in the remaining water/beef broth. Serve warm as soup with pounded ripe plantain and starch or garri balls. Chop the cook shrimps and combine all the ingredients. 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. 4. stir occasionally. 3. Mix well and bring soup to boil again cooking for 10 minutes. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Add the dissolved melon. 7. 2.Using the pestle. Serve over the boiled yam or unripe plantain. tin melon seed ground small washed bitter leaf 1 small marg. dry fish. Spread between two slices of bread and cut into triangles of each sandwich. allowing it to bubble for 10 minutes.Put pepper and crayfish into a wooden mortar. 4. 6. addthepumpkn1eagtth and boil again for 5 minutes 9. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 6. Sprinkle salt over the soup and add pinch potash. squeeze the fish gently to soften them. . 2. The thin soup without okro is good for dieters and adequate for convalescents. 6. Serves . 3. Stir occasionally to prevent burning. beef and bitter leaf. Spinach greens may be used in place of okro. 5. Dry fish and may be used instead of chicken. stirring constantly.
tomatoes. Set aside. tomatoes and peppers very well and chop them. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. b)Cut the items in bite sizes or as indicated in the recipe . All fruit salads should be chilled before they are served SAUTE VEGETABLES 500g green leafy vegetable (Spinach) 1 medium onion 200g flaked fish 1 green pepper 100g fresh prawns (cleaned and cooked) 2fresh scent pepper 4 firm tomatoes 25g margarine/I 14 tbsp vegetable oil salt to taste. In preparing the fruits. yam. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. The following is a brief note on salads. Vegetables and fruits are prominent components of salads. Add the chopped onion. Serve hot as an accompaniment to plain boiled rice. or desserts dishes. Place a frying pan over heat and melt the margarine. 5.12 CHAPTER TWO VEGETABLES. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. Wash and rewash vegetables properly before using. or blemishes. Also choose fruit and vegetable that are firm. 4. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. side. eggs or fish. tender or crisp. and rouphages. Use tools to wash and arrange the items and keep salad well garnished. All salads have the main ingredients. Blanching and steaming of vegetables can help to retain flavour colour and food value. well. c)Ensure that there is variety in colour texture and taste of items or ingredients. stems and the like must be removed to make eating easy. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. Syrup can be added to fruit salads. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. They are often used as light and refreshing appetizers or desserts. Almost in all cases Salads are served with some kind of dressing or cream. When buying vegetables. follow these guidelines. It is cooled and poured over the prepared fruits. all seeds. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. 3. Wash onion. 2. a)Ensure that the salads ingredients are fresh. fresh. inedible skins. Salads may be served as a separate course. When you cook these items. prawns and the flaked fish. flavours and optimum palatability. . 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. peppers. garnishes and dressings or creams which act as seasonings. In preparing salads. Wash and slice the leafy vegetable. as an appetizer or an accompaniment to main dish. clean and crisp. The colour is also affected by excessive heat.shaped and without cuts.SALADS Vegetables and fruits are important to meals. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads.Avoid mushy products . VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. potatoes or plantain. ensure that you use little amount of water and that you don’t over cook them. They may serve as main. Top with fried or poached egg. Cook for 1 minute and stir in the leafy vegetables. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. Method 1. FRUITS AND. texture and colour and nutrient. f)Add salad cream to vegetable salad just before serving. They are good sources of vitamins and minerals as well as rouphages. uniform in colour.
STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 4. if desired and top with ketch-up.Add the seasonings and toss very well. Drain thoroughly. 5. (If fresh) and set aside. Stir. Hear the oil in a frying pan and combine all the ingredients in the oil. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. Wash and peel potatoes.inch cubes and place in ice water to prevent disco10uration. Wash in salted water and leave to drain.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. Steam the shredded cabbage for 2 minutes. Place beside the meat dish. 4. 2.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Wash onions and cut each into 4 parts. 2. Serve as appetizer or snack. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. 5. 2. Add the salt. 4-6 GARDEN EGG SAUCE . 3.Cut the beef into chunks of I-inch cubes. 3. carrots and peas. . 4. Wash and slice cabbage.Cut carrots into I-inch segments.Peel and cut potatoes into 1. dot with margarine and stir fry for about 3 minutes. noodles etc) with grilled or fried chicken/beef. Toss well while cooking over medium heat. Soak the potatoes in ice water for about 30 minutes or 1 hour. 6. remove from oil and drain. onion. sprinkle some pepper on them. 3.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Serve as side dish with rice or potatoes. Sprinkle salt on the potato strips and fry in deep fat fryer. Method 1. Parboil the green beans. Cut them into medium size strips or slices. toss and mix completely. dry thoroughly. Alternatively. . kitchen wonder can be used to cut potatoes. Alternate chunks of meat and vegetable on skewers. Place in a fry pan. Remove. When slightly brown. 3. 2. Deseed the green pepper and cut into 1-inchsquares. 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.
sliced. Sprinkle the vegetables with lemon juice mixture and chill before serving. In a frying pan. 4. Stir gently and heat through for 1 minute longer. Place the tomatoes on t h e lettuce leaves in between the avocados. Chop the shrimps in to pieces. Now slice the tomatoes. 3. Sprinkle them with lemon juice. Wash and slice the lettuce or cabbage leaves. 2. Place the salad on a flat dish lined with sliced lettuce leaves. 3. 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. Cut into thin slices an set aside. juice. salt and vinegar. Season with a little salt. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. cut each avocados into six segments and peel the skin. pepper and onions. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Set aside. 4. 3. 3. 2. 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. onion. Server 4. Wash. oil. 2. boiled or fried yam or plantain. Heat the oil in a frying pan and proceed to frying the onions. Wash and cut tomatoes into segments. Remove from heat and serve with fried or boiled yam. tomatoes and9epper to half-cooked. pepper and prawns.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. EGGNOG SALAD 1 egg 1 cup flaked coconut . Wash and slice green leafy vegetables. onions. Wash and peel garden eggs. lemon. melt the margarine and add the vegetables. Add the celery and mayonnaise. 5. Method 1. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Cook for 5minutes longer for taste to blend. 2. potatoes or plantain. Combine sugar. Add the sliced garden egg and season with salt. Method 1. Season with the salt and pepper and mix lightly. Clean and parboil the fresh prawns shrimps if available. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Cover and cook for 3 minutes till fat is absorbed. Add flaked fish if desired. and the scent peppers.
Do not over cook. Serve as dessert. 3. Stir well and cover. 5.shredded 1 tspsa1t 600g shredded. 2. RED AND GREEN COLESLAW 4 carrots. Tie the lemon grass to make a bunch. Leave to boil for another 10 minutes 4. 4. add the cooked goat meat (cut-up) to the yam and continue boiling for another 15 minutes till yam is cooked and meat is tender. Blanch. Combine the remaining ingredients mixing well.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Peel Yam. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . 2. Add the blanched green leaves and toss as you fry. 3. pepper and salt. orange. 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. Serve as a side ‘dish with jollof rice or top over stew. remove the lemon grass bunch and any other edible spices/herbs. Mix the eggnog (milk. Soften g e 1 a tin in the orange juice and melt over hot water. wash and place the yam pieces in a saucepan. Add the prepared herbs. tangerines. 2. spices. 3. In a large bowl. Wash and chop leaf vegetables. Put enough water to cover the yam and put to boiling. Bring water to boil and add salt. 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. Serve hot in plain form or topped with palm oil drops. In a medium pan. Chill before serving. Makes 6 servings. 50g shopped green pepper Method 1. carrots. With boiled unripe plantain (5-6 fingers) may be used in place of yam. egg and sugar) ingredients. Chill in freezer until firm. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. 3. Combine the rest of ingredients and pour into small cups and chill. heat the vegetable oil and fry fry onion and pepper slices. combine cabbages. green pepper and onion. Pour over vegetables and mix well. Set aside. pawpaw) ¼ tsp nutmeg. When half-cooked. Method 1. watermelon. scent leaves. chopped leaves and set aside. 2. Makes 6-7 servings. crayfish. Stir well again.
Trim off the hard stem and cut cauliflower well small chunks. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. 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 . 4. Set aside to drain. Wash and slice cabbage and lettuce thinly. Makes 8 servings. The mi serves as a dip for the vegetable. with lettuce leaves as under liners. leaving the pale green leaves. 2. 4. 2. Prepare the vegetables (the first five ingredients). Chill well in the refrigerator and serve with salad cream. Garnish the top with egg slices. 3. Cook for about 5-6 minutes and drain off the water. Peel and dice carrot and cook in boiled water for 5minutes. pepper and cooked cauliflower.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Stir in the carrot slices. 2. Stir-fry for3 minutes and serve hot. Arrange the prepared vegetables around the bowl. Remove the large outer green leaves. Alternatively. 3. 7. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. 6. vegetables wash in salted water or vinegar solution. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Drain off the water and cool. Wash cauliflowers well and place in salt water. 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. Drain the green peas and baked beans and 5. Peel and slice cucumber thinly. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Season with salt if necessary. 3. sliced diagonally 2 hardboiled eggs 1 green chill pepper. peas and baked beans. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Wash again with vinegar and salt solution. Melt the margarine in the small frying pan and add the onion. arrange the vegetables on a flat dish in diagonal or circular arrangement. sliced 4 tbsp margarine 2 carrots. chopped Salt to taste Method 1.
chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . 4. 2. 2. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Slice the remaining cucumber and to serve. slit and remove the seeds. Slice the lettuce or cabbage leaves and set aside. 3. Wash cucumbers. If mixture is too thick. 3. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Now shred the cucumbers. Chill and top with mayonnaise before serving. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Toss gently and set aside. Set aside. vinegar. sugar and mustard in a bowl and whisk well. pepper. POTATO SALAD 4 large potatoes. Remove the hard brown back of the coconut and shred or grate as well. whisking continuously. Mix all ingredients together. take another egg yolk with ½ tsp water and add to mixture and whisk well.17 Method 1. 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. 4. 2. Garnish with cucumber slices. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Top with mayonnaise. 5. Reserve one for slicing. Make 8 servings.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Chill and serve with salad cream or mayonnaise. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. 6. Sanitize vegetable very well to destroy harmful micro organisms. 5. cashew nuts and apple with skin 4. Pour oil gradually. 3. Put in salad bowl and garnish with wedges of tomatoes. Place yolks. Wash and chop celery or spring onion. Continue whisking till mixture is thick. 2. add a little milk or vinegar to thicken. Prepare cabbage and shred finely. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Chop onion. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. salt. Crush the peanuts and combine all the ingredients. Add the boiling water and milk after whisking well.
4. celery and sweet corn. Add the salt and mayonnaise or cream. 6. 3. 3. green pepper. Garnish with few shredded carrots or sweet red pepper. Cut across the pineapple to the leafy end smaller than the other part. . Serve chilled. 5. Add the syrup to fruits and mix up gently. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 5. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Combine all the fruits in a bowl and set aside. Add the cream or mayonnaise and toss lightly. Allow syrup to cool. Serves a starter on appetizer or a snack with crackers/toasted bread. Cook the sugar in the pineapple juice or water until it dissolves. Toss them lightly together and season with salt and white pepper. The leafy end serves as cover for the larger part of the pineapple. Gently toss the ingredients together. making sure that the eggs dc not scatter much. Prepare the other fruits by slicing bananas and chopping others. 4. green pepper and white pepper in bowl. 1. 2. Chop the shrimps and dice only 2 cooked eggs. Refrigerate before serving into cocktail glasses. 2. 3. In a large. combine all ingredients. Now fry the onion in small fat or oil until golden brown and add to the salad. Line a flat dish with the lettuce leaves. 2. 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. 5. excepts salad cream. 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 1.18 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. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 3. 4. Prepare the other vegetables and combine the diced eggs shrimps. chopped celery. 6.
Reserve mayonnaise to time of serving. 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. 3. Using the kitchen wonder. Add the mayonnaise and serve. Mix up thoroughly. 2. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. .19 7. 3. Combine all the ingredients. coconut. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. lemon Juice. Place water and sugar in a sauce pot and heat till sugar is dissolved. Serves 8-10. Add orange juice and honey. drain the cabbage and other vegetables thoroughly. Makes 8-10 servings. Sprinkle vanilla. Now shred the green pepper. using the fruits that have been washed. Wash cabbage very well. Season with salt. 2. all spice and nutmeg over the fruit mixture and toss well. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. 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. sugar and pepper. 5. peeled and chopped. 8. Leave it to cool and pour over a bowl of fruit salad. cover with the leafy end and chill. currants. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Also’ clean the carrots and onion. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. Wash and cut the green pepper to remove core and seeds. Toss them well in a salad bowl. cover bowl and chill in the refrigerator. pile high the shell. watermelon and pineapple in a mixing bowl. Decorate with lime slices. 4. After 301 minutes. Boil for another 5 minutes till syrup thickens. Filltl4e pineapple shell with the mixed fruits. Combine oranges. 6. 2.
4. Keep chilled. 4 tbsp evaporated milk ½ tsp salt 2. 7. . Now clean fish chop onion and leafy vegetables and set aside. 3. When yam is almost cooked. Wash and parboil beans till half cooked. 2. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. Stir very well to mix up the ingredients. SALAD CREAM (MAYONNAISE) 1. Tin shelled fresh maize 3. pour the palm oil over all the yam surface. stirring gently to distribute the ingredients well. cover the pot and bring to boil. Serves 4-6. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. With a little water left in the cooked beans-maize. mixing well. Peel. Sieve all the dry ingredients as well. 6. Serve as appetizer for breakfast or dessert. Cook for about 25 minutes or till yam cuts are cooked. 3. and blend in the vegetable oil. Makes 4 servings. BEANS AND MAIZE POTTAGE 1 ½ marg. 4. Add potash if desired. Sort and wash the maize.20 2. wash and cut yam into 2 inch squares. Simmer for 5 minute e s more. tin beans (uncooked) 2 marg. Stir well. 5. Taste for salt and pepper. Whisk very well. 3. dry mustard 4. 4. 4. Sprinkle a little salt over the yams. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Mix well and place in a greased baking dish. Mix well and serve as topping or sauce for vegetable salads.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Add the palm oil and the other ingredients. Place yams in a saucepot and fill with enough water to cover the yams. 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. 2. 1 ½ tsp sugar ½ tsp white pepper Method 1. Add the vinegar gradually too. 2 yolks from hard boiled eggs. cover pot and boil for 5 minutes. crayfish and onion. sprinkle the ground dry pepper and add the fish. Serves 4. Grape fruit can be used in place of orange. 3. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 2. Bake over medium heat in the oven for 30 minutes. Combine all the sieved ingredients in a bowl and add milk gradually. Serve warm as a main dish. Add maize to the beans and cook both until soft. Press the egg yolks through a sieve to smooth. Add the leafy vegetable and stir well.
2. cream or beat the beam paste vigorously enough to incorporate air into it. Serve hot as snacks. Serve hot with pap as breakfast dish. Heat the oil for frying. Sort and dehaul the beans. 6. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Adding the water gradually. each of half inch thickness. Use medium dessert spoon to drop the mixture in balls into the oil. pepper and salt to bean paste and beat well. Makes 15-20 small balls. Test oil for moderate frying temperature using drop of water. 5. Makes 5-6 servings. Add little water. Wash. Beat till mixture is light and fluffy.Put in a bowl and beat or stir vigorously. Continue the beating of paste to retain air till all the frying is completed. Add the pepper. grind into a very smooth thick paste and put in a clean bowl. Stir well with the wooden spoon and heat the oil in a deep frying pan. Drain the sweet potato slices thoroughly. 300ml warm water. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Method 1. 4.21 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. Put in a bowl of cool water. Taste for salt and season . 2. 1.Sort and dehaul beans and grind together with fresh peppers and onion. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. 3. Prepare the bean paste as for Akara balls. 4. Now dip each slice into the beans paste mixture and coat the Potato slice generously. adding the oil gradually. peel and cut potatoes into about 8 slice. Oil for deep frying 4 fresh pepper 2 table sp. 2. Fry in the hot oil until golden brown on both sides. salt and chopped onion.Blend in the crayfish and salt. Stir in the warm water gradually and the flaked fish. 5. oil for deep frying 1 ½ tomato tin water salt to taste. Method 1. Fry until golden brown on all sides turning frequently. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. 3. 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. 6.
2. Scoop into colander for oil to drain off. Note: Tomato paste may be added to improve colour. Serve as side dish for stewed beans or rice dishes.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. Slices may be lengthwise or crosswise. 3. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. DRY CORN AND BEAN STEW . Salt palm oil/vegetable oil for frying Method 1. Serve as snack. plantain or fried potatoes and plantain. 6. 5. Stir well and season with salt to taste.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. 4. Add Potash to soften the water and facilitate the cooking. cut plantain about 1/8 inch thickness. Wash and peel the plantains. yam. Heat the vegetable oil and fry till crisp. Stir to thicken. Sprinkle salt all over the slices and set aside for 5 minutes 3. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1.Place the pot and pour in boiled water through side of the pot to the level of the packings. Wash and peel plantains. Cover and cook to bind the ingredients. Cook for 20 minutes and stir in the oil and ground pepper. Remove and drain. salt Vegetable oil for frying Method 1. Sort beans. 2. 4. y potatoes. Using a knife or a portable slicer. wash and begin cooking in the plain water. Serve with tomato sauce (stew) and plain boiled rice. Serve as side dish to plain boiled rice. Make 12-14 cups or wrappings. Leave to simmer till beans is well cooked but not broken. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. ground pepper. 2. 4. Add salt to taste. serve warm with pap for breakfast as side dish with jollof rice. Fold and leaves properly before arranging in the pot. Corned beef may be used in place of sliced eggs. Add sliced onion and crayfish. 3. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Boil for about 40 minutes or until soft cooked. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. boiled unripe plantain or fried ripe plantain. Sprinkle salt all over and toss well.22 well. Make 5 servings. 4.Steam 35minutes. Slice them diagonally in ¼ inch thickens to a bowl.
brains. Sort and clean beans. Meats. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. kidneys. Serve and garnish with sliced green pepper and fried fresh prawns. add the palm oil. Beef is the most important meat used and the muscle fibres are the most desirable parts. intestines. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. methods of cooking meats. Cook until the both oil and the liquid are well blended. 2. phosphorus. The shell fish include shrimps. Cooked beef chunks can be used instead of gizzard. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. Excessive heat can easily make fish t i and dry. They are good sources of such vitamins as the B complex group. tail. sodium and magnesium. stirring frequently. clam. Fish can be prepared by any of the above mentioned methods and should not be overcooked. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Brush with melted margarine and grill or bake over medium heat for 10-15 minutes.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Add the beans to the boiling corm. Clean and put the dry corn in salted boiling water and cook till half. All meats should be well-cooked to make them tender. potassium. Frequently turn and brush with fat. Leave to cook until soft. They also supply iron. to destroy bacteria and to improve its appearance. Serve 8-10. pepper and curry. Season with salt. heart. Examples are liver. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. vitamin A and I. crabs etc. inc1udiig fish. Parboil them for about 10 minutes. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Roasting. poultry and eggs are complete proteins. The age of animal. 4.cooked. When cooked. tripe (shaki). frying and braising are three general. Whole chicken and turkey should be stuffed before cooking. Other methods include broiling or grilling and stewing. 3. Fish is also complete protein and is available in two major forms: fin fish and shell fish. 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). palatable and digestible. pepper. tongue. 5. 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. Add fish if available and cook for another 3 minutes. marrows etc. CHAPTER THREE MEAT. salt and crayfish.
stirring constantly. 34 onion and 1 fresh tomato to the cut-up beef. 4. place macaroni and cook as directed on package drain off. 2 small onions sliced 1 stalk celery chopped 1 tsp salt 2 litres beef broth 1 package elbow macaroni 1 can green pees 1 tsp dried bay leaf crushed 2-3 curry powder 2 seasoning cubes or sachet mix. Remove from heat when macaroni is tender. 5. Stir in the drained peas and serve hot garnished with parsley leaves. Add the chilli pepper. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. melted margarine and seasoning cube in a small bowl and set aside. Note: The same method for braised beef can be used but add sliced (3) red pepper. Prepare braised beefy chicken and set aside. onion slices celery and seasonings for2 minutes. Cover and cook for about 6-10 minutes. Wash and allow cut-up chicken to drain off water. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. 2. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). In a saucepan. Serve hot with braised rice. With hands well flowered shape the cooled mixture into balls. Return to heat and bring to boil. 3. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 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. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . Season the chicken well and place in a sauce pot with 1 cup of water. onion and parsley. Combine part of the breadcrumbs with the minced chicken and set aside.24 1 40m1 milk 1 chilli pepper. Cook until golden brand on all sides. Cook under low heat for about I V2 hours till cooked and lightly brown. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. heat vegetable oil. Stir in the flour and add the milk. 6. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Season with salt to taste. chopped 1 spring onion. Melt the margarine in a flying pan and remove from heat. Method 1. Drain and serve with ketchup as appetizer. Remove from heat an allow to cool completely. In another saucepan. Steam under low heat for 1 ‘/2 hours till browned.
leaving the tail in place. Combine the shrimps and all other ingredients in a large bowl. Serve as appetizer or snacks for cock tail party. green pepper. Remove shell from shrimps. Place them in greased roasting or grilling pan. Combine onions. 6.25 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. Shape into balls that look like the size of large walnuts. Brush oil on kebab. Wash well and season with curry and salt. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Makes 8-10 serving. 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. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Bake or grill toothpicks into meat balls. removing the shells but leaving the details in place. Cook for 5-6 minutes. 3. and devein. Serve 8. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 2. 5. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 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. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. sausage or ground beef and margarine in a saucepan. Toss gently and alternatively arrange shrimp. 4. Devin (remove the vein that contain sand) and wash well. onions and tomatoes on short skewers. grill over medium flame for 45minutes it can also be fried in deep fat. 2. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Add salt. pepper and chopped garlic and cook for another 2 minutes longer.
well beaten Method 1. Put immediately into hot fat. Insert toothpicks into balls and serve as cocktail dish. 5. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Toss onions. removing all bones. Combine all ingredients except egg. Drain the fried fish and serve garnished with celery leaves or parsley leaves. 2. 5. Flake the cooked fish very well. corm starch. Beat egg whites until foamy and stiff and fold in the fish mixtures. Drop spoonfuls into baking dish or fry in hot fat until crisp. Now dip each prepared shrimp into the batter and coat the shrimp generously. 3. beaten egg yolk and flaked fish. Split shrimps down the back to about /2 inch to the tail. Makes 20 balls. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. 3. 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. except the tail. Beat the eggs ma large bowl and add the fish one at a time turning well. Serve with sauce as an appetizer. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. ½ tsp baking powder 1-2 tbsp water 1 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.26 Method 1. Make a batter with the flour. Flatten to give the butterfly shape. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. remove shell and devein. Clean shrimps. 3. add the remaining water. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. 4. 2. Dip each shrimp into the pre-heated oil and cook until golden brown.. Separate the egg whites and yolks. Add the seasonings and flour and beat well until mixture is creamy 4. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. add the flour coated pieces of fish and fry until dry. 6. puffed and lightly browned. Beat the egg and gradually mix up with flour. 2. Fry until golden brown. Mix flour and seasonings in a large plastic bag. Serve hot with ketchup or yellow sauce.
Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. 4. salt. Wash and cut up chicken in to serving pieces or portions. Turning chicken frequently. Rub the margarine mixture over chicken parts. Grill over medium heat for ½ hours. Now cut the flesh into small strips or chunks. Serve with rice dishes. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Bake for 50-55 minutes. Melt the margarine. green paper. 6. 2. 6. chopped 2 whole tomatoes 25ograms cabbage. then roll the chicken pieces in the bread crumbs mixture. Coat the chicken pieces with the flour mixture. Mix ¼ tsp salt. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. salt cabbage and the seasonings. basting with the curry and margarine mixture. Place some fried chicken pieces in a greased baking pan or dish. 4. coat the dry chicken pieces first in m e It e d margarine. 3. Mix margarine. maggi and curry in a bowl. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Cut chicken into pieces. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 5. 4. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Clean the chicken very well and allow to drain. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Remove from heat and set 1. 2. Grease a baking dish/pan. stirring frequently.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. 3. diced tomatoes. Remove immediately from hea and set aside. Alternatively. Wash again and set aside to drain off water (parboil if broiler is not used). sliced 70 grams currants 1 tsp curry 1 large onion. aside. chicken cut ups tan be seasoned and parboiled before grilling. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . pepper and flour together. Serve as snack. Deseed the tomatoes and dice them. Serve 4-6. Add garlic and ginger. Drain off oil from the pan and stir-fry the onion. 2. Cook and debone. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. 3.
cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Before serving. Rub the melted margarine mixture and curry over the outer surface of the chicken. Wash up chicken thoroughly. Wash. Season the chicken and dip in batter. looping the string. 3. Prepare the other ingredients. 7. Baste frequently with melted margarine. Put in a greased baking dish and roast in oven for about 1½ to hours. 3. Mix the remaining ingredients for batter. parboil chicken for 15 minutes or until half cooked. 6. ginger) Method 1. Toss with fat from chicken and the remaining ground spices. thyme. 3. and mix thoroughly and stir fry for 2 minutes. Combine all the stuffing ingredients.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 1 stalk chopped celery Method 1. Rub some into the cavity of the chicken. Roast for 1 hour. Garnish with tomato and onion slices arranged at the sides of the dish. Serve with rice and potato dishes. 5. Secure cavity tightly with toothpick or tie legs with a string. Fry in deep until golden brown but not completely cooked. 7. Put chicken parts in to a pot and some of the prepared spice. 1 tsp all spice (optional) l tsp curry Method 1. 2. 4. 2. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . 6. Mix the melted margarine. 2. Remove from top cooker and arrange chicken in a greased baking tray. and dry. 4. remove tooth picks and strings. 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. 5. Combine spices in small mortar and pound. Stuff the cavity with the stuffing mixture. 4. placing the skin up side down. Cross the legs and tic them together with a string. tie the wings against the back. Wash chicken and allow the chicken to drain off water. Parboil chicken and leave to cool if necessary. Turn and baste the chicken frequently. 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. salt and pepper. Prepare raw chicken by cutting into serving sizes or pieces.
curry thyme. Dredge the fillet lightly with the seasoned flour. 2. 5. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Baste the fish with melted margarine and seasonings. Grill over medium direct heat in oven for 1 ½ hours. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. 2.29 1 egg. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. 3. mix up thoroughly and shape into balls looking like large walnuts. 2. chopped Method 1. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. 4. 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 . sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. white pepper. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. ketchup and mixed vegetable side dish. Combine all the ingredients in a bowl. Serve with rice pilaf. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Combine the seasoned flour and fish seasoning. Cut slits on the sides of the fish. 3. Baste fish frequently and turn over to prevent sticking. chopped 1 stalk celery. 4. 1 onion. Remove any small bones from the fillet. mixing well. Secure the cavity with toothpick. Coat the egg-washed fillets into the seasoned flour again. Cook for about 3minutes on each side and drain before serving. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Fill the cavity of the fish with stuffing. seasoning cube. Slice fish open and wash fish thoroughly and dry. Garnish with tomato wedges and serve with potatoes chips. Remove from heat when brown.
Cook for 3 minutes. 3. Shape into small patties and fly in preheated vegetable oil. 3. chopped pepper and celery. Wash very well and leave to dry (drain off water) 2. Add the sugar and season with salt. carrot. 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. curry. cornstarch. Serve over the grilled fish balls on cooked spaghetti. 4. 4. 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. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Garish with the tomato slices or chopped parsley. Use as stuffing for the cavity of the fish. 5. 6. Apply heat and cook briefly. Lace with toot picks to secure the fish cavity. chopped ½ tsp curry ½ onion. ½ tsp seasoning onion. Place in a frying pan and steam for 2-3 minutes. Remove from heat after 2 minutes. Mix the flour and water in a bowl and set aside. Brown on both sides. fresh chopped tomatoes and the paste. Mix the fish together with onion. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. curry and egg white. Drain well and serve onto a flat dish. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. and ½ tsp fish seasoning. 2. Serve with grilled sausage and toast for breakfast. Clean fish thoroughly. chopped 2-1 stales celery. 3. combine 1 tbsp melted margarine hard boiled rice. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Turn down the heat and cover the frying pan and cook for5 minutes. ginger. 2. split through to remove the backbone and intestines plus gills. Put the garlic ginger. Baste fish again with remaining melted margarine. Debone cooked fish completely and flake very well 2. Now mix remaining margarine. Serve with ketchup as filling for sandwich. Turn occasionally prevent sticking. Fill the cavity of the fish with the prepared stuffing. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Gradually add the vinegar to flour mixture and stir into the pot of sauce. In a bowl. ½ seasoning cube and pepper. oil and onion in a sauce pot. thyme. Add the green pepper. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Method 1. salt. Add 2 tbsp water. Now allow patties to be properly cooked.30 1. Sprinkle salt and pepper at the top. stirring well. 3.
Simmer for 2-3 minutes. Turn frequently to prevent bursting or burning. the fish stock and pepper. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. 3. flour. and salt. 4. Stir well to get the beef and onion mixture to be evenly distributed. 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. 2. Transfer these into another stock pot and add the remaining ingredients. Insert tooth picks in each round and arrange them attractively in a patter. Bring to boil.tender. Dot with Ketchup if desired. Set aside. Add tomato puree. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. cut each sausages into four or five rounds each. Remove the bay leaf and serve over noodles (indomie. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. When cooked. 3. 2.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Cut beef into 1 inch cubes. Serve as hors d’oeuvres. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Add the onions and garlic and brown them lightly.Serve over the fish fingers or balls as appetizer. spaghetti). grated ginger. wash well and cook in the margarine in heavy sauce pot till brown. 5. . cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. sliced. mixing well. 4. Add blended fish mixture. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Set aside. Grill or bake at moderate heart till done (about 15 minutes). parsley. Heat. pealed and diced 1 small onion.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. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Serves 10-15. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 4.Heat the margarine in another pan and fry grated onion and green pepper lightly.End flaked end rice combined the egg chopped onion.
3. 4. TOMATO AND PEPPER FRIED CHICKEN 1. Garnish with onion rings and tomato wedges. Sprinkle on the flour and cook till the margarine and onion are golden brown. 5. 5. Toss very well and steam for about 30 minutes or marinate for about 1 hour. 4. 6. 2. Top each with ketchup as sauce. Cut chicken into serving sizes and place in a sauce pan.5kg broiler chicken 4 tomatoes.Mix flour with salt and pepper. Grill each side till golden brown. Stir in l tsp ketchup and mix well. chopped 1 small onion. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. salt and oil. Garnish with chopped parsley. Using the seasoned flour. Add salt and steam for 10 minutes. Remove from heat and leave to cool.32 2. 3. in a bowl. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. cooked peas and beans and cook the sauce for 2 minutes. Push to one side of the pan.Add the garlic. Now add the fried beef. Melt the margarine in a medium saucepan and add the onion and carrots. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Coo k until tomatoes are softened. Method 1. onion tomatoes and the other ingredients. Serve over plain boiled rice or noodles. Cook slowly to soften. coat the cooled chicken pieces lightly. Combine all the ingredients. tomatoes.Prepare the onions. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. basting frequently. peppers and curry leaf. Add the seasonings. curry pepper and I seasoning cube. Set aside. stirring constantly to prevent burning. thinly sliced 5 tbsp margarine 1 fresh scent pepper. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. 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. Chop the shrimps into cubes. Add the chicken pieces and fry over moderate heat till brown. except the lettuce leaves. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. 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.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Set a side. diced . salt. wash and drain.Heat the oil in a large frying pan and when hot add the margarine. cook until thick. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Set aside. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. 2. 3. seeded and diced 200g flour for dredging 1 green pepper. Flake excess flour off. Add the beef stock.
Melt margarine in a small frying pan. Season to taste.Add more oil if necessary and onion. Gently beat eggs. 5. wash and leave to drain.Bring the mixture to boil and add fried port. curry tomatoes and paste. Stirring in beef stock/water and vinegar and add bay leaf. 2. They are served in a variety of dishes that may be used for lunch. 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.When meat is completely cooked. Cook slowly for about 20-30 minutes. supper and deserts. Heat the margarine and pour into mixture. milk. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. covered. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. EGGS Eggs are used. Method 1. Serve as a breakfast dish. 3.Combine the onion cucumber. pepper and salt together. Mix well. 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. Cook for 1 minute longer. 2. Serve as the protein dish with buttered bread. using a wooden spoon.Remove from heat and serve with plain boiled rice and sweet corn.Cover each sandwich and toast in the oven or a sandwich bread toaster. 4. Chopped onion and green pepper can be added. remove the bay leaf and add green pepper. . 3. poached. prepared as omelettes and mainly served as breakfast and snack dishes.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. chopped shrimps/scrambled egg and mayonnaise in a bowled. diced. Remove and place a plate. Remove to a plate. 4. Garnish with avocado dices tossed over the stew. 2. Heat the oil in a frying pan and brown and pork in two batches. scrambled. Serve with cucumber salad in addition.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. 3.Cut pork into cubes.
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.
Fry the liver chunks lightly and set aside. Leave it to-drain and dry a little bit. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. put oil or margarine and onion slices and fry lightly (5 minutes). Pour into a sauce pan or baking dish. Oil oil for flying liver Method 1. Put the rice meal in a baking dish and the fried liver chunks on lop. Stir into the cooked rice. . Add the beef stock. 2. In a fry pan. Serve warm with braised beef and suitable sauce. 5. peas and carrots. 4. curry and garlic. seasoning. This may be served immediately with grilled fish and white sauce. 2. 5. Stir in vegetables (leeks. Crush the seasoning cubes and add to the rice. Season with curry salt and pepper and mix together. Wash rice and place in a sauce pot. 3. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. celery.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Marg. 2. Sort. 4. Makes 8 servings. peas and fresh curry leaf and pepper) and heat for 2 minutes. celery. 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. salt. Sort and wash rice. Rice should be firm and non-sticky when cooked. 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. Serves 8-10. Add the cooked rice. soy sauce. 3. Toss the rice and vegetable well and simmer for 3 minutes. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. heat the remaining oil and fry the onion. tomatoes and spring onion. Slice the onion and cut green pepper in long strips. green beans arid carrots lightly 5. sliced. chilli pepper./veg. flake for 20 minutes and serve warm with curry sauce. 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. Pour the water over the rice and season with white pepper. Chop the spring onion. 3. wash and cook rice with the chicken broth or water for about 30 minutes. Method 1. 6. salt to taste and cook on top of cooker or oven till rice is cooked. In a large frying pan. 6. mushrooms and carrots. 4. Chop tomatoes into large cubes. Remove front heat immediately and pour the vegetables over the cooked rice. green pepper.
medium heat. Combine the soy sauce. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 3. Stir in sliced tomatoes. 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. Heat the oil or margarine in a saucepan raid add the washed rice. Wash rice and let it drain of 2. . Toss the vegetables in the pan continuously. Blanch for 2 minutes and drain from the hot water. Steam for 10 minutes. Toss in the cooked noodles and heat through. 3. peeled and sliced 4 red chiIli pepper. 2. 4. 6. Steam for about 20 minutes till liquid is almost absorbed. ORIENTAL NOODLES 225g noodles (spaghetti.38 BRAISED RICE 3 cups uncooked rice 6 cups chicken stock or beef 1 large onion-chopped 1 green pepper-seeded and chopped 2 tsp white pepper Salt to taste 2 stalks leeks 100g cooked kidney beans 1 seasoning cube 3 carrots-diced or grated 2 tsp grated ginger 2 tsp grated garlic 1 tsp curry 1 can green peas 6 tbsp vegetable oil or margarine Method 1. 5. Mix well and add margarine when almost cooked. As the rice is getting tender without being soft. 2. Sort. Serve immediately with grilled beef. stir in any 6. Add the beef stock or brown seasoning cube. 6. stirfrying for about 5 minutes without browning. salt and white pepper. Boil water and place the vegetable in the salted water. Set aside. remaining spices and the chopped veg and peas 7. wash rice and set aside to drain. 3. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Cook the noodles in boiling salted water for about 4-5 minutes. Cover the pot and steam for about 2 minutes. Pour in the beef/broth water. 5. pepper and onion rings. thinly sliced 4 carrots. Leave to drain dry. Stir well. sliced METHOD 1. Serves 8-10. curry. Slice the onion and chop the remaining tomato and pepper. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Bring to boil and add the rice and the seasonings. Stir in the tomato paste and cook till sauce is almost dehydrated. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Heat a frying pan and add the vegetable. 5. curry and salt and cook for 2 minutes. 7. Drain well and rinse under hot water to remove starch. 4. 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. Cook the rice in the fat ova. Reserve one tomato and one pepper and grind the remaining ones. 4. Toss in 1 tbsp of the oil to prevent sticking.
Stir in the rice. Add finely chopped herbs (parsley onion. 4. Heat the foil in saucepan and add the margarine. Cook and stir the beef in the vegetable oil until golden brown. . curry. Place vegetable oil in a saucepan and fry the onion. 4. soy sauce and salt to taste. and green chili pepper. Stir in the rice and heat to boiling. 7. Stir in the green and red pepper. add the washed rice over medium heat. curry leaf. stirring constantly. 3. leeks. 3. seasoning cube. margarine and seasonings (ginger. 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. 6. 2. 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. add the water. then reduce heat and simmer for 20 minutes. chicken cube.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. salt. ground fresh tomato and pepper to make a sauce. Now add the water. Pour into a baking dish. 5. Serve garnished with green and sweet red pepper. 5. till rice is getting tender. salt and pinch white pepper. bay leaf. margarine and onion into the remaining oil over medium heat until rice is lightly brown. chicken stock. 6. When melted. 2. 3. Cover the pan and cook gently for about 25 minutes without stirring. When the rice is light brown. nutmeg etc). Stir in water. 5. Remove from heat and set aside. Stirring gently. green spring onion. Wash rice in cook water and leave to drain. celery and cook covered for 5 minutes. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. until the rice is getting tender. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped Method 1. fried beef carrots. Wash rice and set aside. Heat to boiling. Stir in the tomato paste and cook for 5 minutes stirring frequently. 2. cover and cook in the oven. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked.
Continue stirring for the corn to he properly popped and cooked.40 6. Heat the milk and bring to boil. Wash rice in hot water to remove some starch. stirring until the corn starts cracking and bring about the white fluffy part. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Serves 10. 4. Using a fine sieve. Blend well for mixture to mix well. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Cook the palm fruits until they are soft. 2. Stir in the peas. Ground corn into fine crumbs. salt and water in a boil. filter and squeeze out all the liquid from the grated coconut mixture. . Put in a bowl and add all the water. sprinkle immediately with sugar or salt and leave to cool. Cover pot and cook for about 45 minutes or until rice is soft and moist. 2. Makes 10 Servings. chop the fresh pepper and onion and clean the shrimps. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Wash rice and add to the boiling milk. Method 1. mold mixture into small balls and drop into hot oil. Wash and grate coconut into fine flakes. Meanwhile. 2. Heat oil. Discard the chaff and pour the coconut milk into a pot. 5. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. green pepper and celery. seasoning cube and Onion. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. 3. 4. Stir uniformly into the rice. Roil the shrimps in a little bit of water. Cook over a medium heat. Remove from oil. 3. Season with salt and seasoning cube. Remove from heat and serve hot. Serve hot on a flat dish. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. wash the rice. Stir in the chopped fresh pepper. COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. Place corn pepper. 6. Add rice to the boiling liquid. Put oil in a pot and place the corn in the pot 2. 4. broth of the shrimps and arrange the shrimps over the thick top of the rice. 3. 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. Pound in a mortar and use the water to get juice from the fruits. 5. Put into a pot and heat to boiling. Blend in the palm oil. sugar. Fry until slightly brown. 7. 3. drain and serve with coconut as snack. Remove from heat. 4. Simmer for 10 minutes and serve hot.
melon-vegetable. DOUGHNUT AND SANDWICHES . Cook rice with stock and salt to taste. Season to taste of necessary and heat through for about 3 minutes. Keep stirring for 2 minutes. clop onions. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Heat the oil in a large frying pan. 2. 4. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Stir very well to avoid lumping in the foo-foo.41 2. Remove rice from heat if tender but not soft. Wash and clean liver. 5. FRESH CORN FRITTERS 3 fresh corn cobs 1 onion Vegetable oil for deep frying salt to taste 2 fresh peppers 2 tbsp palm oil Method 1. Chapter Five BREAD. celery. Remove any fat from liver and chop or grate into small bits. leeks and green pepper 5. Drain and serve with coconut as snacks. stirring gently. 3. fluffing up to loosen the rice grains. 4. added salt and sprinkle the clean rice in the boiling water. seasonings and chopped vegetables. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. Serve warm with ewedu. Meanwhile. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Stir very well all over and turn into a dish. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 7. 6. Heat the water to boiling in a pot. add the grated liver. 3. Stir in the cooked rice. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Heat vegetable oil to faint smoking point. 5. Cook over medium heat for 5minutcs. Boil the 6 cups of water. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Serve hot with spicy fried chicken and cucumber salad as a main dish. Cook and leave to cool. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Shell the corn and wash well. 6. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. margarine and chopped parsley. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Stir in the cooked sweet corn. Chop the peppers and onion and set aside. 2. Noted: 1 tablespoon sugar may be added to sweeten the fritters. 4. Note: Prepare corn foo-foo. Cover pot and boil until cooked hut grain are separate. 2. rice and yam flour foo-foo as in plantain. agbono or mixed vegetable soup. 3. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. 3. 4.
If liquid milk is to be used. 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 . add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Bake in pre-heated oven for 40 minutes. 3. part of the flour. 5. 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. Gradually add the flour to make a stiff dough. When baked. Bake until golden brown. In a large bowl. 6. Cover and put in a warm place for hour. salt. Dry milk is more often used. Knead lightly and keep covered for 10-15 minutes. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 7. Milk is used in some bread mixture in lace of water to increase the nutritive value. Proof for another 15 minutes. roast bread should be soft. yeast. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. eggs and milk than the plain bread. 2. Dissolve yeast. while low temperature retards the fermentation process. Reserve 2 tbsp flour for kneading. Combine margarine. Fat is used to soften and lubricate the dough. sugar and fat are mixed and allowed to ferment. 4. yeast. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Nutmeg and other flavoring can be added to bread to improve flavor. aid fermentation and contribute to the colour. 2. Knead again on floured board until smooth and elastic. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. 4. remove from pan unto wire racks to cool. water or other moisture. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. They are made from flour. Soften the yeast in lukewarm water. When dissolving yeast ensure that lukewarm water is used. A variety of fillings can be used. sugar and salt in warm water. the yeast will be destroyed. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. With the sponge method. Stir or knead every fifteen minutes. Shape into loaves and place in well greased pans. Makes 4 loaves. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Let rise till dough is well risen above the pan edges (double or three time size). milk and flour in a bowl. Weigh and measure all the ingredients set aside. fat and dissolved yeast. moist and tender in texture. Allow to m for 10 minutes. blend remaining sugar. sugar and fat. More yeast is often used but they require the same fermentation or proofing process. After 1 hour shape into a round loaf and place in well greased pans. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. 3. Sugar is used to sweeten bread and to aid the process of fermentation. Cover with a slightly wet towel in a warm place. 5. Method 1. Yeast is the raising agent and it grows best in lukewarm water. Knead the dough.42 Bread are loaves made of soft doughy that are leavened with yeast. If the temperature of the water is too high. The dough can be baked or fried. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. fat. Add dissolved yeast to flour and mix the mixture to a soft dough.
4. 4. Add flour. salt. 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. 6. Mix sugar. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Dissolve the yeast and sugar in the warm water. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Cover and let rise for about 20 minutes. Mix well without kneading. nutmeg currants and milk together. 7. 3. reserving 4 tbsp. 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. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 ½ tsp dry yeast 1½ tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk ½ tsp nutmeg Method 1. Place each in well greased queen’s cake pans. 8. Process whole wheat grains into flour or purchase whole w heat flour. 5. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Mix and knead thoroughly till smooth and non-sticky to the hands 6. punch down. Makes 15 rolls. 2. Grease a medium-sized cake pan and fill the dough into the pan. 5. Place a warm place to rise till double in size (5045 minutes). Mix the flour and the rest ingredients. soften than that of plain bread. Note: Whole wheat bread is usually heavy. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 3. Add the dissolved yeast and I mix in the beaten egg. Cover and proof it a warm place until double in size. Cover and let it rise for about 5 minutes. 7. 6.for 15-20 minutes. Cover and let rise (5minutes) 3. Bake in a moderately pre-heated oven for 30-40 minutes. Leave to proof in a warm place for another 20-30 minutes. 4.43 Method 1. Shape into balls. 8. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Dissolve the yeast and sugar with the warm milk. 5. fat and whole meal flour in a bowl and set aside. 2. Dissolve yeast in lukewarm water. Place the bowl of dough in a warm place to rise for about 30 minutes. Place in a greased bowl and grease top of dough. Sieve the flour and salt into a bowl and rub in the fat. Add yeast (now in bubbles ) and beaten eggs to the mixture. 2. Gradually stir in the yeast mixture into the whole meal and fat mixture. Combine salt. Mix thoroughly with a wooden spoon to obtain a soft dough. Method 1.
2. 3. about 1 tsp in each hole. Combine milk and flour. Press a floured thumb into each doughnut and add a little jam. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1. Sieve the flour. 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. 5. Mold back each carefully to seal the hole. Then place dough in heated deep oil and fry until golden brown. Roll the cooked doughnut on granulated or icing sugar. cover and allow to prove until double in size. Add the melted margarine. Divide the dough into round doughnut shapes without hole al the centre. (See pp). Tack each firmly with lightly wet fingers. 2. Take the basic doughnut recipe. ensuring that the heat is not too high or too low. . Serve as snack or tea dainty. 4. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Place them on a well-floured tray. Roll out to floured board 1 or inch thickness. Slightly beat eggs in mixing bowl. Gather mixture lightly and set aside for 1 0 minutes. 2. 1 . Deep fry the doughnuts till golden brown and drain off fat. 3. Ad vanilla and mix well. 8. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Knead lightly. 9. Drain off an roll them in sugar if desired. Let dough rise for another 40 minutes or till double in size. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Add milk and mux. add sugar and mix thoroughly. 4. to the mixture add to mixture. Leave in a warm place to prove until they are well risen (double in size) 6. prepare the dough according to the instructions for preparation. 3. salt and nutmeg into a bowl and rub in the margarine. sugar.. Dissolve the yeast in half of the warm water. Roll doughnuts in a tray containing sugar. In a bowl mix margarine and the remaining warm water. Add beaten eggs. Turn dough into a flavored board and knead briefly.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. roll ot dough to Y2 inch thickness and cut out round shapes. 3. 5. . 4. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Ferment yeast in half of the warm water. 4. 6. Sift the &y ingredients together and add to egg mixture. Using a round cutter. Place in a warm place to rise till double in size. Place them on a greased tray and cover with thin polythene. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. 7. Add the dissolved yeast and gradually mix in flour into a smooth dough. 2. 5. strawberry etc) vegetable oil for deep frying Method 1. Add one tbsp sugar to facilitate fermentation of the yeast. Heat the vegetable oil in a deep frying pot to a moderate temperature. salt and nutmeg.
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. Also do not use filling that can soak the bread. jams and other spreads. it should be attractively arranged.45 5. fish. Vegetables like lettuce tomato and onion slices may be added. 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 . closed or multi-layered. 6. egg and almost the remaining water or as needed to obtain correct consistency of dough. Handle gently. Add some currants/fruits if available before folding into crescent shapes. 4. Roll out on floured board to inch thickness and cut with doughnut cutter. Mix all the siffed dry ingredients together in a small bowl. roll out into ¼ inch thickness. 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. 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. 3. Keep them covered and use as tea sandwich. 3. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. 6. ketchup or mustard cream). especially when some items have to be chopped or mixed up. salad and various types of food. b) The filling can be made from meat. boiled or fried egg. corned beef. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 7. They may be filled or spread with a variety of items such as meat. Knead to elastic-like texture. Drain and mash sardines. 4. Mix thoroughly into a soft. Sandwiches may be served hot or cold. 5. smooth and pliable dough. 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. Drain off fat and roll in granulated sugar or top with favorite icing. Combine sardine and blend with remaining ingredients to desired consistency. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Party or tea sandwiches should be in small triangular sizes. Rub in the margarine. 8. Makes 20 doughnuts. d) A garnish should be added to a sandwich when it is ready to be served. Dissolve yeast in half of the warm water. When dough is ready for proofing. 2. Avoid making very large sizes. the bread cam be sliced before or cut after filling if necessary. In using fillings. Cut into 4-6 inches of the base of the triangle to form a crescent. jam. Fry in hot deep fat until golden brown on both sides. sardines. Spread on crackers or toasted bread triangles. Day old bread is usually preferable. When sandwich is planned for lunch. 2. Add the dissolved yeast. with or without sauce such as (salad cream. Corned beef or chopped egg can be used as alternative.
15minutes. 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. sugar and flour in addition to flavorings. type offat and amount of time available. There are four basic method of mixing cakes 1. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. In choosing mixing method. In addition. Beaten eggs. A good quality cake must be light. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. milk and vanilla are gradually poured into the creamed mixture. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. sticky or crumbly. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Conventional sponge method in which the fat and half the sugar being creamed first. Combine all ingredients except bread in a bowl. the melted margarine. Toss well. It must not be heavy. adequate size of pan and baking temperature. sugar. Pastry-blend or rubbing in method involves blending of fat and flour together. The eggs are separated and only yolks are beaten into fat mixture. Examples are shortened cake. Cooked on both sides. Split the oblong rolls in half and spread margarine on the sliced surfaces. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Examples are queen cakes. the equipment available. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. 2. Small cakes like queen cake . 5. sides of pan when baked. The creaming method usually produces better quality. fruit upside down or carrot cake. In order to produce good quality cakes. Club sandwiches are made by slicing the rolls into three portions having two layers of filling.46 Method 1. In a separate bowl. Queen cake and ginger bread can be made in this way. The mixture is well beaten till light and foamy after which the dry ingredients (flour. 3. eggs and raising agent. 6. large cakes must be level at the top. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. consider the quality and type of cake as indicated by the recipe. cakes. 4. 4. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. spread ½ teaspoon mayonnaise on the meat. marble cake and coffee cake. Regular bread slices can also be used. 2. An examples of this type is chiffon or feather cake. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. Combine all ingredients except mayonnaise and the bread. 2. All ingredients must be at room temperature when mixing cakes. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. The cake must be baked in a well greased pan for easy removal when baked. even in colour and firm. Also. The pan must not be filled more than half for two-thirds with the batter.15 minutes. baking powder and salt) are folded into the creamed mixture. but egg yolk and fat are not included. Fill the bread with the grilled meat. the cake will be hard when baked. The flour mixture and milk are added to the cream mixture and set aside. Pure sponge cake uses only egg whites. Put in the oven to bake for 10. The quality of cakes is very important. Chapter Six CAKES. beaten eggs and milk are beaten together to blend thoroughly. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread.. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. it is essential recipes and use proper ingredients appropriate method of mixing. Remove from heat and slice the rolls into two.
Now add a half of the milk and a second of the flour. 4. Cream well until the mixture is light and fluffy to a dropping consistency. Beat egg and stir into the flour ingredients.IN. Grease cup cake pans and fill the pans. Spoon mixtures into well greased queen cake pans or paper cups. it means the cake is baked.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. 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. baking powder. one at a time. and beat with wooden spoon. When baked remove from heat and place on cooling racks. Gradually pour beaten eggs into the creamed mixture. Add the washed eggs. Fold in well 5. 8. alternating them. Make 12 small cakes. Having all ingredients at room temperature.47 should have good shapes and rounded but slightly peaked tops. salt and nutmeg into a bowl. Note: 1 ½ tsp vanilla. Cream margarine and sugar thoroughly until fluffy: 3. 3. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. 2. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Sprinkle lemon rind over remaining flour. sugar and vanilla together with electric mixer or wooden spatula. Add the lemon juice and the milk gradually as the constituency becomes stiff. 3. Cream margarine. sieve two times. Sift the flour. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Nutmeg (grated) 3 tsp baking powder 4 egg. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Stir in lemon rind and mix well. 2. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. QUEEN CAKES (RUBBING . Add vanilla and cream well. 2. beaten well in each addition. until well mixed Add baking powder and nutmeg into flour. 2 tbsp desiccated coconut or currants can be added when mixing. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 6. salt and nutmeg. Finally fold in the last portion of the flour mixture and remaining milk. When the knife comes out clean. 5. 7. Sieve ‘flour with baking powder. . lime/lemon rind 150 grams sugar ¼ tsp. 4. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake.
6. sugar and vegetable oil. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 3. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 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. 6. beat well after each addition of egg white. Bake in pre-heated oven for 40 minutes. Mix well and share batter into three equal separate portions in 3 bowls 5. Blend in colours very well without over mixing batters. Sift flour. blend eggs. Add vanilla mix well and serve as a warm sauce over cakes and puddings. 2. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. margarine. baking powder and all spice together. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. 7. vanilla and currants alternately. 4. Pour into a well greased square or round pan. 5. Stir the mixture into the boiling water. alternating with milk. Top the brown with the pink as second layer. 3. Add dry ingredients. Sift cocoa powder into one portion and the pink colouring in another portion. The batter is now in three colours (cream. custard powder and nutmeg. Cream sugar. 3. grated carrot and toasted coconut. Serve 10. brown and pink) in 3 bowls. invert on a cooling rack can iced or served with vanilla sauce. Baking powder l tsp baking soda 120m1 diluted milk . Bake in 350°f in a pre-heated oven for 45 minutes. Using an electric mixer or whisk. Fold in the sifted dry ingredients alternately with milk. 2. Spread the brown mixture at the bottom of the pan. Slowly add vanilla and egg whites. 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. baking powder cream of tartar and salt three times.48 4. When baked. 4. 6. Cream margarine and sugar thoroughly. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Stir in flour mixture. Serves 12. 2. Sift flour. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Using a whisk or mixer. salt. Put water in a small pot to boil. Mix the batter thoroughly. one at a time. peeled and mashed 2 large eggs 1 teasp.
Add caramel or browning to sugar mixture. Fold in the flour mixture into the margarine-sugar mixture. allspice and baking powder. place margarine. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. lemon rinds and remaining brandy. 2. Sieve out fruits and toss in little flour. using half of the milk. Soak fruits in brandy. Beak in the eggs one at a time. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Mix thoroughly until foamy. 7. 4. Pour batter into well greased and floured pan. and leave to cool slightly. 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. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked.) 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. sugar and vanilla until light and fluffy. Method 1. Sift together the flour. 2. then stir in the toasted coconut. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Cream margarine. honey and grated coconut in a sauce pan and cook for about 5 minutes. Note: Caramels. 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. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. 4. 3. Sift together the flour. nutmeg. 5. Add the flavorings. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 5. 3. This can be used in place of browning. Spoon topping over the whole top of the cake. Bake at medium heat until cake is cooked (45-50minutes). Beat eggs and add to margarine and sugar mixture. Place on a wire rack to cool completely when fully baked. baking powder and soda.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 6. 2. 3. Pour into a greased brunet pan or hollow pan. Preheat the oven 4. Remove from heat. Gradually fold in the flour mixture and floured mixed fruits. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Melt the margarine and ensure that all the ingredients are held at room temperature. To make the topping. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine .
Reduce heat to 350°f and bake for 4Ominutes. Combine margarine.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. add half o f t h e flour and mix until smooth. When double in size. Dissolve yeast in warm water with l tbsp sugar. Shape in to two loaves and place in a greased bread pan. CARAMEL 100g sugar 200m1 cold water Method 1. bake in pre-heated oven at 4000 f for 10 minutes first. Makes 2 loaves. Beat well until the mixture is well blended. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. 3. Put the oatmeal in a large bowl. 3. Stir the dissolved yeast into the oatmeal mixture. The pineapple should be evenly distributed all over the bottom. 2tbsp sugar (reserve 2tbsp) and the salt. 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. reserving some for kneading. stir in the warm milk and boiling waters. Boil sugar and water quickly without stirring until golden b r o w n and glossy. 2. Serve with vanilla sauce as a dessert/sweet. 2. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Shape into loafs and place in a warm place to rise until double in size. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. . 4. Set aside until lukewarm. 2. 3. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Mix again and knead a second time. Remove from pan and insert on cooling rack. Mix dough thoroughly until it stops sticking to the hands. 2. 6. Add one egg at a time and beat thoroughly. 3. 4. bake in a pre-heated oven for 30 minutes. little at a time. Method 1. Pour cake batter over the pineapple as a second layer. Mix the soya bean flour. Cover and set aside for 5minutes. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Fold in the dry ingredients alternately with the milk. sugar and vanilla and cream well. margarine salt and the remaining sugar in a bowl. 6. FRUIT UPSIDE DOWN CAKE 300 gram chopped pineapple 300 grams sifed flour 150 grams sugar 1 50 grams margarine 3 tsp baking powder ½ tsp salt 200m1 milk 1 tsp vanilla ½ tsp nutmeg 4-6 eggs. Bake at 350f for 50 minutes or until cake is golden brown. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 5. When adequately risen again. Add the remaining flour. 7. 4. Set aside and leave to cool completely before using for cake or caramel custard. 5. Add the margarine. Place on a board and knead until firm and glossy.
Break and grate off or scrape away the brown surface of the coconut flesh. Grease a medium. Cream margarine and sugar till light and fluffy. Cover and set aside for 20 minutes. 5. Stir in the orange rind. 2. Toss together and set aside. pour the boiling water over the oatmeal and mix thoroughly. beating well. cinnamon and salt into the sifted flour. 2.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. 4. Beat egg white again. Occasionally. vanilla and almond extract. Decorate for anniversary ceremony when cool. . Mix together and add the currants to mixed fruits. Beat eggs till thick and mix in to the sugar and fat mixture. Prepare caramel and set aside to cool. Grate the coconut and spread out on a baking tray and put in a preheated oven. 3. Sift together the first 5 ingredients twice 2. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. Gradually beat in tile beaten eggs. 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. beating very well. Store in air tight containers for later use when cold. Add the egg yolks one at a time. 3. 4. Bake till dry but not coloured. 2. Mix the orange juice with the rum together 4. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. . 3. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Now sift the baking soda. Bake in a pre-heated oven at 350° for about 45 minutes. Mix the brown sugar and margarine till soft. 6. stir to prevent burning or uneven browning. Gradually blend in the softened oatmeal. Cream margarine and sugar until light and fluffy. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel.51 DESICCATED COCONUT 1 coconut Method 1. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. 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. Add the caramel.
Alternately mold batter in balls and drop in the heated oil.52 5. Heat the oil for frying and use oiled spooned to scoop the mixture. Cover and set aside for about 10 minutes. milk and vegetable oil. Pre-heat the oven. 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. Heat vegetable oil. beat the mixture lightly for about 3 minutes. Fry until golden brown on all sides. sugar. salt and baking powder till the mixture becomes crumbs. Using a wooden spoon. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 6. Sift the flour. 2. Dissolve half of the sugar in the yeast. When brown. Add scrambled eggs or sausage as breakfast dish. Mix the sifted flour. 7. flour. 4. 4. Cover and allow to ferment till it bubbles (1 5 minutes). Mix the flour. 2. Serve as a snacks. Serve with honey or pancake syrup. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. Sift sugar. 3. Flip the pancake cover to brown the other side. fat. 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. In a separate bowl beat the egg. 3. . Fry until the mixture is light brown and remove with a straining spoon. Bake in the pre-heated oven for about 45 minutes. Stir in the milk and mix thorough. Stir in the dry ingredients into the milk egg-mixture. test for doneness and remove from heat. Yields 1 serving of4 pancakes. 4. At this time the underside of the pancake is golden brown. remaining sugar and salt in a bowl. 9. Stir in the nuts and mixed fruits. Beat and drop the batter in balls from oiled Spoon into the hot oil. 6. 7. Drain out oil and serve as snack. 5. Allow to cool and cut into squares to serve as finger food. salt and baking powder. 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. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Beat the batter until it is smooth. rise to the top and become popped. 5. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 8. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Lightly grease medium-sized baking pan and pour the batter into the pan. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 3. 2. margarine. 5. Make a well at the centre of the flour mixture and add one beaten egg at a time.
The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. The salt contributes to flavor and the fat gives tenderness. Add the fat and mix until mixture looks like fine bread crumbs. . Fill with meat. (2) Flaky pastry has ratio of two-thirds fat to the flour. 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. salt and water. tender and golden brown in colour. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. BASIC PASTRY (FOR MEAT. Pie filling must be made earlier and cooled before filling the pie shells. 5. Plain pastry may be classified according to the ratio of fat to flour. 8. fish or sausage fillings. When baked. nor too soft or crumbly. pies may also be fried in deep fat. fat. care must be taken to avoid kneading and over stretching of the pastry for handling can cause the pie crusts to shrink and become tough when baked. the pastry dough should not be over stretched when rolling and cutting. After mixing. 2. For best result. Gather into a ball and set aside for 15-30 minutes. Cookies can be mixed by creaming method or pastry method. and cold water is desirable. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. chilled and cut into desired shapes with biscuit cutter. 7. The tops at the top of each pie with fork or knife to permit steam to escape during baking. The water is used to bind the ingredients. Cover the pie shells and seal properly. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The flour must be of good quality in order to produce firm products. board and dough when rolling. After mixing. The softer doughs may be dropped on baking trays for baking. eggs and milk. Roll out to ¼ inch thickness on floured board and cut into shapes.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. Alternatively. Cold water is added gradually to the mixture and it is combined together. the dough is lolled. The dough is gathered to form a ball and rolled on a flat surface. well folded and sealed together to prevent leakages. Before mixing the ingredient for pastry. Cookies should neither be too hard. Prepare the filling and set aside to cool. The pies must be sufficiently filled. Sprinkle with enough cold water to moisten. The surfaces may be smooth or rough. Bake in pre-heated oven for 30-40 minutes. When mixing and rolling. Toss flour and salt together. 3. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Cookies is another favorite snack made from soft dough. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. sugar. always set aside some flour that will be needed to sprinkle on. rising agents and flavorings. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. It is made with flour. fat. It produces very tender and flaky crusts. pastries should be flaky. It produced less flaky and tender crusts and it is often used for commercial productions. Makes 8 pies. They should be removed from the trays immediately they are 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. 6. 4. Cut the top with a fork and the beaten egg. Over mixing will result in toughness of cookies.
. Using a spoon. folding in and stirring well un flour is well absorbed. Rub in the fat into the flour. Stir-fry for 2 minutes and remove from heat. 4. 2. Add carrots. 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. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. which now gives 4 sausage rolls. chopped and boil 2 ½ margarine or vegetable oil Method 1. Cook for 8 minutes until beef is cooked.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. 6. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. roll out the dough into Y2 inch thickness in rectangular shape. Roll over in two or three folding. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. peas. 4. 8. Gather the mixture in small balls without kneading. 4. Sift flour and salt 2. 6. Rub the sausage generously along the centre of pastry. See diagram for rolling out cutting guidelines. Sprinkle flour into the mixture. 5. In a bowl cut in the margarine and rub in to have flour crumbs. 9. water and the seasonings stir well to mix up ingredients. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. spread the mixed sausage on the surface of the rectangle. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Prepare the margarine or oil pastry. 3. Bake in preheated oven for about 40 minutes or till light brown. Using the rolling pin. 3. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. Add the beef broth. 7. Roll up the remaining pastry. Mix the sausage and curry or nutmeg. nutmeg and sa1t Toss together until mixture forms crumbs. Handle dough as little as possible and place balts on a floured board. 3. Add baking powder. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Use fork to cut the top of the rolls and place in greased pan. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Make a well in the centre of the mixture and add water gradually to form a past. melt margarine or heat oil and add onion. 5. 5. 2. Fry for 2 seconds and then add minced beef or fish flakes. Remove 2-3 tbsp of flour mixture for rolling out. In a saucepan.
3. Note: Corned beef or sardines can be used as alternatives. Gather the mixture into a ball and roll into ½ inch thickness on a board. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Cut into rectangular shapes and fill them with the cooked fish filling. 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. Peel the boiled eggs. 5. 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. salt. Stir well and sprinkle in the flour to bind the ingredients. flour and salt into a bowl. 3. 6. cut length wise through the middle and scoop out the yolks. 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. Serve wit groundnuts as snack. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . flour board with reserved mixture. curry. the chin-chin will soak the oil and will no be crisp. 6. 4. 4. 5. Add the flaked fish. Seal the edge of the last fold with little water. pepper. 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. pepper. 3. Heat oil in deep fryer and fry the rolled up egg till golden brown. 7. 2. Allow chin-chin pieces to drain off oil after frying. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Cut into 3 inch long rolls and place in a greased baking tray Glaze the top with beaten egg and put in the oven to bake for about 40 minutes. Drain and serve hot. Make a thick paste with flour remaining margarine. Sieve the baking powder. seasoning and water. 3.55 2. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. salt ingredients thoroughly. 6. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Do no knead pastry. If heat is too low or much quantity is fried at time. 4. milk. Heat the vegetable oil and onion in a frying pan for 2seconds. 2. Split into 2 sections again and garnish with cucumber slice to serve. Place the yolk in a bowl with the minced fish. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 5. Cover each half. pressing together to form a whole egg again. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Add cold water and bind together. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well.
fold the dough like a skin over the egg and seal edges very well with the egg fully enclosed and the egg shapes still maintained. turn out the cake on a sugared paper and remove the baking paper carefully. Roll out pastry about ¼ inch (1/2 cm) thick. Remove sugared paper and cool the roll on a cake rack. drain serve as snack or cocktail. 9. 7. 3. Bake in a pre-heated oven until golden brown and firm. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Now whisk. Sieve baking powder into the sieved flour and sieve the sugar separately. 2. 6. 8. Heat oil for deep frying and cook the eggs under moderate. Peel hard-boiled eggs and set aside. Rub in the margarine for the flour mixture to form crumbs. Coat the remaining eggs. When baked. Now coat the shelled egg with remaining flour and wrap each egg. 8. Fold in lightly with a metal spoon.56 Method 1. Taking one at a time. 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. Now spread the warm jam all over the surface of the rectangular-shaped cake. 7. heat until the coating is golden brown on all sides. salt and baking powder into a bowl 2. sugar. Cut the margarine into the flour ingredients. 4. Add cold water to make the dough. Sieve flour. Gradually fold in the vanilla and warm water. 4. Fry pies in heated vegetable oil till golden brown. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Reserving one table spoon of flour. 2. Serve as snacks. with a portion of dough. Put the mixture in to the greased pan over the paper and spread evenly. 3. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 5. Make a well in the centre. sugar and salt together 3. mix flour. without stretching. 4. 5. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. Fill each pie shell with the prepared filling. Cut into smaller rolls. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Use a pastry cutter to cut pie shapes.80m1 water ½ tsp baking powder Beans. Grease a swiss cake pan and line with a greased paper. Gather the soft dough in a ball. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. After 5 minutes of whisking. vegetable oil for frying . SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. SWISS ROLL 100 grams sifted flour 3 eggs ½ tsp baking powder 2-3 tbsp warm jam 100grams sugar l tbsp warm water ½ tsp vanilla essence Method 1. 5. 6.
ensure that you use appropriate’ utensils like jugs. fat. 5. Maintenance of proper hygiene is important when handling the ingredients. Cream margarine. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Energizers: Malted and vegetable drinks. Milk contains protein. as accompaniments to meal or the final course of a meal. Peel or scrape off the brown back of the coconut flesh. 5. However. Refreshers: Fruit drinks and soft drinks. Nutritious drinks provide specific nutrients to help fight illness. 2. stimulating drinks between meals. Stimulants: Coffee. lemon grass and scent leaf tea. They are later mixed with water or other beverage and served chilled. minerals and vitamins. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. beat until blended. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Gradually add flour. Blend vanilla and desired food colouring. 3. Use filling for sandwiching sponge cakes as well. Stir in the water. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. 4. egg drinks. Add sugar alternately with egg white. 2. 2.58 Method 1. egg hot drinks. Makes 2 ½ -3 dozens. boast the body’s energy and vitality and ensure a healthy lifestyle. When preparing beverages. 6. 6. . tea and cocoa are popular in meals. fresh fruits drinks. add flour and mix well. Nourishers: Milk shakes. 3. Allow them to cool thoroughly before removing them from the baking tray. fruit and milk drinks are more nutritious. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. beer etc. 2. 3. sugar and vanilla. Beverages may come from mostly animals or fruits and vegetables. Put 2 or 3 cookies together with the vanilla filling in between them. Sedatives: Alcoholic drinks. 4. Place the balls apart in an ungreased baking tray or sheet. Chill for ease in handling. ensure that good quality fresh fruits are used. cocoa. 3. beating until light and fluffy. Beat in egg and vanilla. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Bake for 8-10 minutes. Bake in slow oven for about 20 minutes or until firm to touch. Soft drinks. tea. mineral water. Make 3 dozens. flask and teapots. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. 7. coffee. 8. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. They are grouped as follows: 1. 6. 5. Cream margarine and sugar. Also. Shred coconut and set aside. 4. Stir in the coconut and mould into I inch balls. the beverage is known as fruit drink. Remove from heat and cool on wire racks. malted and vegetable juices. fruits juices.
Cool and add to fruit drinks. 2. Pour over the juice in a jar. discarding the seeds. 3. 2. Boil the water and leave to cool. scoop out the pulp and squeeze out juice through a sieve. Boil for another five minutes for4fie syrup to thicken slightly. Slice the bananas and dice the pineapple. Place the sugar and water in a saucepan and heat till all sugar are dissolved. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Orange and pineapple juices maybe added. 2. Remove seeds. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. . peel pawpaw and remove the seeds. 3. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Stir in the orange juice. 3. reserving the shell. Leave to cook and chill before serving. Wash and cut fruit into halves. Add syrup to taste and the lemon juice. Using a sharp knife. trim the edge for the watermelon shell by cutting a saw tooth edge. Squeeze out the juice. Wash fruit and cut into sections. Chili before serving. 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. Sweeten with syrup 3. Scoop out the melon fruit.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Blender can be used to crush the pulp before sieving. Combine these in a bowl to prevent browning of the bananas. 4. Wash. 2. Make ½ inch water melon cubes from the scooped watermelon.
Mix well and pour in to cocktail glasses. Garnish side of glass with cucumber/lemon slices. Cut into small chunks and put in a bowl. Remove from heat. 6. peel and remove the hard core at the middle. Pour into jugs and chill before serving. 3. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. 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. Mash the pawpaw or pulp in a blender. The fleshy part of pineapple is cut and served as a dessert or refreshments. 4. Add the pure water to filter and obtain the juice. Add previously boiled water to mashed pawpaw and strain into a glass jug. Boil the 3 litres of water and pour over the washed zobo. Cut beetroot in to small pieces as well as the apple. 2. 2. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. stir in the ginger or cloves and set aside for few minutes. Add the bitter lemon last. remove immediately from the water and place them in a sauce pot. 4. 7. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 5. Leave to cool completely. Wash them in clean water. Sort the dried zobo flower to remove all dirt in it. Sweeten with syrup and add the lemon juice. Scrub pineapple. 3. 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. 2. scrape and grate carrots. Serve chilled. Add ice blocks to serve immediately. Method 1. 2.60 2. 3. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Alternatively. Add lime and syrup. Use a blender or juicing machine to blend the fruits. Sweeten with syrup or honey if desired. Serve chilled in glasses and garnish with lemon/lime slices. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Stir in the pineapple juice and sugar to taste. 5. Filter very well and discard the chaff. Add the pure water and strain into a glass jug. but do not peel beet root. Wash lemon(s) and squeeze out the juice. Stir in ginger. Wash. 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. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Cover and keep drink until cold. 4.
Chill till serving. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. Mix all the ingredients in a punch bowl. 6. 4. Place in a bowl and add a little water to the fleshy part. Chill and serve garnished with lemon slices. 3. 4 lemon slices 2 tbsp sugar syrup . Garnish with orange slices serve in tall glasses.61 Method 1. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 4. 3. 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. Add milk flavour 2. Note: Pineapple or grape fruit juices may be used or added. Mix the orange juice and milk together. Add the bitters and ginger ale. Avoid use of aluminum utensils. Filter the mixture through a fine sieve into another plastic or glass bowl. Pour the fruit juices and tea over a large block of ice in a punch bowl. M ix in remaining water and strain the liquid into a glass jar. Wash and peel bananas/plantains. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 2. 5. 2. 2. Slice into bits and put in a bowl. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. After heating cool and chill drink till service time. 6. 5. Wash fruit very well. Chill the orange juice and the wine. 3. Pour liquid into a pot. 2. Remove the flesh of the sour sop and discard the seeds. chilled. add sugar or syrup (if necessary) and boil for 20 minutes. Add syrup and nutmeg/vanilla. Pour mixture into an air-tight plastic bowl and cover well. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. sweeten to taste with the sugar or honey. Mash but do not blend the plantain pieces and add the water. Serve in tall glasses garnished with few pawpaw chunks. Crush it and pass through a sieve to extract the juice.
Add eggs to mixture. Pour into glasses. Mix well after each addition. Add the syrup to the juices 4. Chill the brandy. 2. 3. 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. Add ice cubes and lime/lemon slices and serve chilled. Stir in the brandy. Strain the juice into a jug. 4. 2. Combine the juice in a bowl. Wash lemons. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Push the lemon pieces and apple sections through a juice extractor/blender. one at a time. Wash and cut apples into sections. strained juice and sugar syrup. 2. Cover the jug and allow the lemonade to cool. lime or grapefruit can be used in place of lemon or in addition to lemon. 2.62 Method 1. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Note: Oranges. Add the lemon rind pour the water into the jar. Dissolved sugar in water. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Mix all ingredients either by whisking or mixing in a blender. 3. 3. Serve chilled. Stir well and add the wine or ginger ale. 3. Wash and break eggs into saucer. Serve into four glasses and add ice cubes. Stir in the syrup and strain. tangerines. Squeeze the juices from the lemons into a jug. Half a teaspoon of brandy flavor can be used in place of pure brandy. 2. Cut into pieces. Blend half of the orange juice and milk in a blender until smooth. Stir in the remaining orange juice. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Add sugar if desired. Dust with nutmeg as garnishing. 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. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Serve chilled with lemon slice topping as garnishing.
Stir in the run or run flavouring. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 5. making sure that it is not stretched 4. appropriate cooling temperature is important for maximum enjoyment of such dishes.63 Sugar to taste 800m1 water Method 1. Melt margarine and leave to cool. sugar and cream of tartar in a bowl over a pan of hot water. Place in a greased. Allow to rest in a cool place before using for jam tarts. 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. Mix carefully until slightly smooth Handle pastry gently. Cream eggs and sugar. Wash. vegetable tarts. 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. 3. Add margarine and nix well 2. 3. Fold in sifted flour and baking powder very gently 6. peel and chop mango flesh. Serve chilled in glasses with ice cubes. floured baking pan. Remove from heat and whisk until cold and thick. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. cakes an puddings) and light dessert dishes (ices and fruits). 5. 4. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. Whisk eggs. cloves and vanilla Mix thoroughly. 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. Most light desserts are usually served chilled. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. 4. Fold in the melted margarine or vegetable oil gently. In preparing and serving desserts. stirring well till dissolved 2. 2. 2. Add the remaining water to the crushed mango and filter out the liquid. Beat in the vanilla and lemon extract. Place in a bowl and mash very well. Leave to cool 3. 6. Cover and set aside. Cut up carrots and blend to a smooth pulp. They increase the enjoyment of meals. beans pie or fish pie. Therefore. They are usually served as the third courses in meals (fruits pies. 3. Continue until smooth mixture that light. creamy and double in size is obtained. Add three quarters of the water to the carrots and strain out the liquid into a bowl. 7. 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.
and bake for 25 minutes. make it thick and set aside. beating only the milk. BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. . Return to sauce pan and cook over medium heat. 3. stirring constantly as the mixture boils. 4. Freeze in covered plastic container until it is firm (4hrs). 2. Heat milk to lukewarmness. Cook for 2 minutes longer and remove from heat. 4. nutmeg and salt. fruit chunks or jam. Remove from heat and leave to cool. salt and milk. Do not allow to boil. add sugar. 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. 6. Get the egg-milk mixture from freezer and beat till smooth and creamy. Vanilla/nutmeg Method 1. Prepare cornstarch with little boiled water.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Beat the milk mixture until thick and stiff enough to form peaks. Add the cooked cornstarch and mix well. 3. Serve in cups. vanilla. 2. Makes 6-8 servings. Add vanilla and pour into a shallow pan. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Freeze for 30 minutes until mushy. Cook water in a pan and leave to simmer. Fold the egg whites into the egg yolk and milk mixture. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 3. Add vanilla and chill before serving 8-10 servings. stirring constantly with a wooden spoon. Serve as dessert. Pour into greased baking pan. 4. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ½ ml vanilla(1 ½ teaspoon) 2 tbsp cornstarch Method 1. mixture. Mix cornstarch or custard and a little milk. sugar and egg yolk together. 5. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). milk.serve topped with cornflakes. Place the milk mixture over water simmering in the pan. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 5. 3. Beat eggs slightly. 2. Separate eggs . Gradually add the vanilla or banana flavor essence. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. stirring until it thickens. Heat the mixture to hotness. Beat egg yolk and blend 25g of sugar. 2. Beat reserved egg whites to stiffness and fold into the cooled milk.
3. Freeze until mushy. 2.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. 5. Toss gently again before serving into cocktail glasses or salad cups. While still hot. Remove from the hot water bowl and leave to cool. 4. Juice from pawpaw can also be added. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. 3. sugar and vanilla/banana flavour together. Colour is golden brown. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Use as spread for bread and filling for doughnuts. Top with coconut pieces. 2. 3. Cook until set but not sticky (about 35 minutes). Beat eggs. Dissolve gelatine in the remaining 2tbsp4water over low heat. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Pour warm milk over egg mixture. Combine all the above ingredients in plastic bowl and mix well. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Toss gent1y using a wooded spoon. 3. Scoop into cocktail glasses and garnish with a slice of lemon. Cover and chill for at least 3 hours. 4. 2. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. 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. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. except shredded coconut. vanilla . 2. Serve decorated with corn flakes. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour ½ cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water ¼ cup coconut flakes Method 1. Cool and bottle. Add the remaining sugar and lime juice. Combine all the fruits in a bowl. (not hard frozen) stirring once. Mix orange juice and honey and pour over the fruits. Heat 250ml milk diluted with 3tbsp water to warmness. 4. 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. Keep refrigerated. stirring occasionally.
Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 5. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. 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. Add the beaten 1 egg and whisk till thick. 4. Sour sop juice (undiluted) may be used. Dissolve gelatin and chill till firm. lemon juice. When the bread is softened. 6. Whisk the chilled milk and sugar. beat gelatin until fluffy. When the pudding are cooked. Beat milk until thick. 7. 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) . 5. 2. Peel and chop the mango flesh. 3.40 minutes. Bake in a preheated oven for 30. BREAD PUDDING ½ loaf of bread (day old) 570m1 milk (diluted) 3 eggs (beaten) 100g mixed fruits/currants 1 tsp vanilla essence SAUCE Pinch ( ½ tsp ) ground ginger 120g margarine 1 50g sugar 1 egg 4 tbsp lemon juice 1 tsp nutmeg Method 1. Allow to cool Place sauce on plate and serve the pudding on top. 4. add the eggs. 6. vanilla and lemon. 3. Whisk gelatin till fluffy. Press the juice through a sieve into a bowl and reserve the juice. vanilla. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. 2. Sprinkle ½ of the corn flakes into a round or square pans. Cover and freezer till set. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. combine100g of margarine. Scoop gently into desert cups and top with the mango chunks. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Mix gently. . When set. 5. mixed fruits ginger and nutmeg. Add the mango juice. 3.66 Method 1. Gradually add the gelatin mixture. Add lemon juice and sugar. m. 4. Beat eggs and add the flavourings. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. add the gelatin mixture and beat well. 6. ginger and remaining sugar 75g over a boiling water till melted. Chill milk for about 3 hours.
Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. salt and baking powder together.67 Method 1. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 4. 3. Mix salt. Wash peel and chop pawpaw 4. Spoon the fruit chunks evenly over the batter. Melt margarine in a square or round cake pan 2. 4. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. 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. 2. and all spices in a separate bowl. Add the sugar. Cream margarine and sugar till fluffy. pudding may be streamed on top of the cooker. diced 100g raisins . Spoon into well-greased custard queen cake cups ¾ fullness. Serve into dessert plates and top with ice cream or vanilla sauce. Bake in 350 of pre-heated oven for 45 minutes 6. flour. 6. 4. 3. Alternatively. 5. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Make 6 servings. Pour into the pan with the melted margarine. mix flour. 5. Heat the cold water and sugar in a pan till the sugar dissolve 2. 6. Makes 10 serving. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. baking powder/soda. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. In a bowl. 5. nutmeg and baking powder Stir in the milk until smooth 3. 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. Grease generously two shallow round pans. Remove syrup from heat and cool. sugar. orange and mango ½ tsp nutmeg Method 1. flour. Add the remaining ingredient and mix together. When set remove from heat and place upside down in dessert bowls to serve. Bake pudding over medium heat till it is set (about 20mmutes). Sieve well Add the raisins. Add vanilla. egg and milk. FRUITED ICE MILK 1 firm mango. Add flour ingredients to the creamed margarine mixture and blend well. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Blend in the milk gradually 2.
Remove from freezer and whisk very well Add the sugar and whisk again 3. Serve in cocktail glasses. 4.68 Method 1. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. . Fold the fruits into the whisked milk in the bowl. Cover the bowl and return to freezer and freeze till firm.
Place the cake in the pre-heated oven and bake according to temperature specified. marking rings and cutters (plastic or metal). Always defrost the cake completely before icing. 6. The main purpose of icing cakes is to enhance the beauty. For the icing: Icing sugar. Consider method of mixing. The following are some specialized pieces of cake decorating equipment: 1. For the decoration: Decorating syringes or tubes (plastic or metal). decorating bags. 3. The only special tools needed are as follows: 1. decorating rule or comb. Cream the cake and mix to recipe directions. egg beater. Cake Baking Information 1. . 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. Creaming gives better result. It is available in plastic or foil scaled thick papers. cake pans. 7. aesthetic value and quality of cakes. carrot cake. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. wooden spoon. 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. 4.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. Spread the batter evenly to the sides of the pan. It should have soft natural brittles that should leave no marks when brushing. margarine. 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. 6. 8. 4. sieve etc. nozzles. plastic or metal turntable. rolling boards and pins. Start by deciding on the type of cake desired. 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. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Icing also contributes to the taste of the baked product and prevents loss of moisture. coffee. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. electric mixer. 5. Skill in application of creative knowledge in designing special decorations. mixing bowls and spoon. For cake baking: Cake recipe. Success in cake icing depends on three major factors: 1. aluminum foil wrap. Nozzles are available in different shapes and sizes. zigzag ruler/comb etc. design rollers. richness. (marble. if frozen. Lift the pan off carefully and let the cake cool completely for at least one hour. 2. spatulas or palette knife. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. 3. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. wooden spoon. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. cake boards. 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. 2. eggs. 7. icing colour kits. electric mixer. ingredients. 2. The type of ingredients used and mixing technique. place the cooling rack over the top of the pan and urn both pan and cake over. The right equipment 2. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. When baked. 3. Different shapes are available according to cake pan sharp. 3. rich cake etc) and obtaining the ingredients specified by the recipe. 5. cooling racks. 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. Set aside. To remove cake from the pan. 8. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Pre-heat the oven to temperature (gas mark 3) specified by recipe. Place the cooled cake in a cake board for the icing. Cake Board: Necessary for placing the cake. scale and other measuring tools. 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.
Sift the icing sugar. 5. Add remaining sugar to make icing stiff if necessary. 3. 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. Place the cake on a cake board. 4. Re-beat the icing mixture and spread generously over the cake surface. Cover and set aside for about 30 minutes. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 2. 8. 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. Brush off cake crumbs and position the cake properly on the cake board. Beat well with a mixer or wooden spoon. 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. Apply sugar syrup or jam all over the surfaces of the cake. gradually stir in sifted 900g icing sugar arid egg white. Reserve the remaining sugar. 15. In a mixing bowl. 6. Continue beating till the mixture is stiff but is of spreading consistency. 4. sifted icing sugar. Separate egg white from the egg. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 9. 11. 2. Follow the icing tips presented in this book. 6. 14. 12. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. making sure none of the egg yolks get into the white and beat gently to stiffness. 3. 10. Cutters: These are available in different shapes and sizes. Mix Bowls: Plastic. It Is usually expensive but use full for perfect finish. 5. jugs and scale. For icing. Add more sugar to make icing stiff if necessary. syrup/jam for cake icing to stick well to the cake. Place margarine. 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 . Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 7. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Cream with wooden spoon or electric mixer. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 13. Use a pastry brush to remove loose crumbs from the cake. 7. 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. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 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. vanilla and half of the milk in a mixing bowl. Add the glycerin and lemon juice. glass or stainless steel bowls that are easy to hold and is provide good support.70 9. The cake with sugar. These include cups. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. using palette knife or spatulas. spoons.
11. 5. 12. remove the mixture from heat and add drops of flavour or colouring if desired. 8. flower or other designs such as board twists. bring out from freezer. liquid glucose. Note: Alternatively. using cake smoother. . Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Mix in more sugar. add the liquid glucose and water. 4. Place the mixture over low heat and heat until dissolved. Mix icing sugar and gum together. leaves. Leave paste in air tight container of room temperature for about & 12 hours before using. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. 7. 3. 5. Combine gelatin. knead the sugar mixture or fondant. Coat cake surfaces with j am or syrup. 3. 2. . then place the paste in a plastic bag. use a textured rolling pin to roll over the coated cake to give the design on the pin. glycerin and cold water in saucepan and stir well until thick. If fondant is too stiff. 3. 7. Method 1. Add the sugar and blend them very well. Trim excess from the base. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Knead well. pliable and no longer sticks to the hands. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Let mixture stand and cool to lukewarm. Dusting corn starch powder or icing sugar on a flat surface. Keep fondant covered with a damp cloth to prevent a hard surface from forming. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. use same method of preparation to apply petal taste icing using these ingredients. 9. Stir in the shortening and while shortening is not completed melting. 8. Attentively. 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. Gently. As you roll.71 Method 1. Roll out the fondant in enough portions. 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. using a rolling pin on a clean board. a little at a time until the icing sugar are added. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Gently lift the fondant over the rolling pin and place over the jam coated cake. When ready to use. Now place half of the sifted icing sugar in a bowl and make a well. and water (a drop at a time) and if it is too soft. Add the beaten egg white. using a wooden spoon until mixture is fully mixed up. Attaching ornaments and sugar beads if desired. use a pastry cloth to roll out icing for smooth finish. 6. 4. Gather the sugar and gelatin mixture into a firm ball. 2. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Continue to knead until the ‘fondant is smooth. Decorate with piping softer icing or cut out flowers and designs. 10. allow it to defrost and knead again until soft and pliable. For decorative rolling. Smooth and shape the fondant on the cake. 6. add more icing sugar. Beat the egg white and glycerin in a bowl till frothy. Use cutters to make plaits.
Before making decorations. check the recipe for rolled fondant icing. Give a smooth finish. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Freshly baked cakes tend to crumble and flake off their crumbs. In the 900 angle. A turntable or a turning cake stand makes it easier particularly for round cakes. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. 3.72 GENERAL RULES FOR ICING 1. For royal icing and butter cam icing. Colour is what gives icing beauty and personality so that the cake boarders. follow these guidelines. Sieve the icing sugar before use for smoothness. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. In the 45° position. Choose desired or appropriate type of icing. 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. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. 3. flowers and stars stand out in the cake. 9. Cakes baked the previous day are more easily decorated. This can be done after the cake is completely cool. Start icing from the top of the cake by: (a) Placing a large amount of icing on the centre of the top (for royal and butter cream icing). As a basic rule. 2. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. 7. leaves. flowers and shell designs require stiff icing consistency. stars. 4. guide the decorating tip with the other hand. Use clean and dry equipment. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Away practice the decoration on another surface before applying directly to icing coated cake. When mixing. Piping is very popular way of decorating. Chilling the cake before it is iced also makes icing easier. It involves the use of piping set (decorating bag or syringe). 4. Allow first coat to dry (about 30 minutes or more). sugar paste etc. Coat the surfaces of the cake with apricot jam or sugar syrup. trim off the crown or raised portions of the cake. Making ones special design promotes creativity and originality. 8. Apply a little pressure to the palette knife and smoothen the top last. Decide on type of decoration to be done on the cake as well. 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. when planning for the cake. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. For fondant icing. Use a mixer to combine the ingredients. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. With one hand. (c) Pushing the excesses to the sides. Use good quality ingredients and avoid icing sugar that is already caked or solidified. a few drops of blue colour or lemon juice can be used to whiten the icing. 2. 1. To achieve good decoration. . 5. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. Using a bread knife. 2. Flavouring may be added to the icing if necessary 10. Always use enough of any colour because it is difficult to obtain the same icing colour later. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. (b) Spread across the whole top surface. Boarders of cake need medium of consistency for ease in squeezing out the icing. 5. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Fill the bag or tube half full of icing. To make this easier. 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. pushing the icing towards the opening or nozzle. 3. Use toothpick to add paste colour while liquid colouring in added is drops. chilling the cake first is recommended. 6. The basics of piping on iced cake include the following: 1.
Dots/balls: To make dots. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. stars or other shapes. stems of flowers. beads and balls. pulling tip away to form the shell’s tail. Ornaments. 5. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. Shell nozzle has serrated curved opening which is used for making shells. 5. 3. With the other hand. Prepare rolled fondant icing and roll out on the flat surface. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. attach the cut outs to their position on the cake. Shell: To make shell. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. 5. Relax and stop the pressure. 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. zigzag and rosettes or drop flowers. Pull tip way. 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. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. c. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. the larger he decoration. use special metal or plastic cutters. making dots. 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. 4. 3.73 4. Stars: In order to make stars. start another shell on the tail of the previous one. shells. 1. using butter cream icing. The shapes are usually cut out and left to dry before being pasted on the iced cake. 2. Apply a little pressure to press out the icing and pull the tip away and the star is formed. Round nozzle has plain round opening and comes in various sizes. You may also write straight unto he cake surface. Leaf: To make a leaf. letter and numbers. 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. ribbons and live lowers may also be added as decoration. Such twists can be used as boarders. To make the above mentioned techniques follows these tips: 1. Press out the icing with enough pressure to build the bead of ball as for stars. Writing: To print or write words. hold the tube of 900 angle with the surface of the cake. lift the tip of the nozzle slightly to let icing build up the fan into a full base. 4. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Zigzag: To make zigzag. 2. Twist the end of the bag closed. Follow these guidelines in making cut-out patterns decoration. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. The most common types are as follows: 1. rope boarders and puffs. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. the bigger the opening. 4. flowers like small rose and basket weave. For a row of shells. beads and outline of shapes. Check diagram in the book on directions. Control and stop applying pressure when the decoration is created. lines. 2. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. or b. Use this nozzle to print horizontal lines. bows. and heavy pressure. 3. use the plain round nozzle used for dots to write. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. When dry. . Using cutters for roses. cut many shapes and place them on a floured surface for them to dry. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. This nozzle is used for writing messages. 6.
V.A Beginner’s Guide. Merehurst (2000) Beginners Guide to Cake Decorating: www. Wiltonn Enterprises.A. Henson. Stephenson. Wisconsin. Ilodder and Stonghton Education Ltd. Oxford. O’ Reilly.The Process Approach. Ideals Publishing Corporation. and Kinton R.74 REFERENCES Ceserain. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Culpitt. Warn.England The Broadwater Press Ltd. Oxford University Press. . Mc Cormick &conpany (1991) Mc Cormick Cook Book. E.com Ochonogor. Illinois-U.T. Hong Kong: Ohenheimer Publishers. (1990) Practical Cookery. J. E.COEWA Publishers. Kemt.S. (1990) Creative Cake Decorating Made Easy Heart Fortishire. Tiger Books International. Patricia (1984) Family Cookbook. . Ferguson.0 (2002) Food Preparation and Service. (1985) The Students Cookery Book. England. (1981) Basic Cookery.merehurst. Stanley Thomas Publishing Ltd. (1 994) The Complete Cook London.. Wilton Enterprises (1987) Cake Decorating.Wright. G.
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