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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.
CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice ½ tsp pepper 1 ½ tbsp margarine 1 tsp soy sauce 1 ½ tbsp flour 500m1 beef stock ½ seasoning cube.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. garlic and any other seasoning. 4. 4. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 3.6 servings. chopped onion 1 litre chicken stock salt and pepper to taste. Add the beef cubes. Serve hot with buttered yeast rolls or bread slices. 2. Stir frequently. Make . CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Remove from heat and serve into soup bowls accompanied with buttered toasts. and stir in the thyme and curry. 5. Add the cooked chicken and stock gradually while stirring. Add the potatoes. 3. pepper .in 1 inch cubes 1 bay leaf. Garnish with chopped parsley or cucumber dices.4 3. tomato juice. Add the salt. Stir gently and cook for another 3 minutes. 2.in 1 inch cubes 4 carrots. 1 tbsp flour. Makes 5. and allow soup to simmer for 10 minutes.6 servings. Stir in the cooked peas 4. fat and stock in a saucepan. pepper. Serves 6-8. 2 tables. Melt the margarine or heat vegetable oil. Stir together milk and flour. 3. 2. chopped 2 lives beef stock 2 fresh tomatoes. Put flour and margarine in a saucepan and mix together. salt . cooked and deboned 750 fish stock 1 large onion. Method 1. Separate the deboned fish into chunks of about 1 inch sizes. Add the fish and the remaining ingredients. Stir in onion and the flour. salt. Simmer for 5 minutes and serve hot with toasted bread triangles. Cook for 10 minutes and serve hot with toasted bread as appetizer. Stir in the fried onion slices. carrots and bay leaf. pepper soy sauce and seasoning cube. Cook over medium heat. CREAMY FISH SOUP 1 medium scale fish. 4. pinch thyme and curry Method 1. Cook and stir the mixture until thick and well blended. Gradually add beef stock. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion.
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. Mix together the olive oil. 3. 2. stirring constantly 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. 3. Stir in the flour and cook over gently heat for 2-3 minutes. Remove bay leaf. Simmer. bay leaf and any other remaining ingredients. stirring well. Pour in the stock gradually. Serve as sauce for shrimps and fish fingers or fish balls. bringing up to a boil and stirring constantly for 3 minutes until thickened. 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. 2. chicken or over plain boiled rice. celery. Simmer for 2 minutes. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Cook gently to soften. 6. Add the prawns and cook for about 2 minutes. Slice cucumber thinly. Serve with braised beef. mixing well. Wash and cut the ripe firm tomatoes in to 4 segments in each. green onion and garlic. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. pepper. Reduce heat and allow to simmer for about 15 minutes until thickened. red wine. 2. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Melt the margarine and add the onion. Combine all ingredients in a saucepan. vinegar and salt 3. Add the thyme. 4. Melt margarine and blend in flour. Add milk and seasonings. 2. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . 5. stirring occasionally. Chill before serving.
cover again and cook for about 2 minutes. add potatoes. 4. 2. Add the leeks. Place in a bowl and add onion. 3 Stir in beaten eggs. potatoes and chili pepper. clams.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. Clean and cut fish into bit size. 3. mushrooms. oysters. Add the mustard. Stir well. Gradually and the rest of melted fat. celery. Mix flour and melted margarine. Simmer for 10 minutes and serve hot over boiled rice. 5. 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. 1-Teat the vegetable oil in a saucepan and pour in the water. Serve over vegetable salads. 4. Additional water can be added if needed. white pepper and salt. Gradually add egg mixture to flour mixture over low heat while stirring. Cook for 20 minutes. 2. Beat eggs and milk. Stir in the vinegar and cook for about 2 minutes. 3. 6. 2. Add the cleaned shell fish (shrimps. 2. yam or potatoes. Serve on fried fish or roasted chicken. Add the puree tomato sauce and salt. 4. chilli pepper and seasonings. pepper and diced tomatoes. 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. Melt fat. 3. crab). Chop the celery and slice the white part of leeks. Remove from heat and cool. Clean vegetables. Add seasonings until smooth. dice onion. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1.6 Method 1. stirring constantly until smooth. Add milk and bring to boil. Mix flour and half of the fat in a saucepan. . Simmer for 5 minute 5. stirring constantly. Cover pan and cook for 6 minutes till potatoes are cooked. Add the fish mixture. onion and stock. thyme and curry.
Stir in the corn and eggs. turning the soup gently. Serve 6-8. 5. Apply heat and cook until beef is cooked (about 10 minutes). Put minced beef. groundnuts. Palm-oil. Vegetables like bitter leaf. 9. The list includes assorted edible seeds such as melon. Various types of local spices and condiments re usually added to soups to enhance flavour. and pumpkin leaves are generously used in either fresh or dry forms. stews and sauces are similar to continental types. 6. Season with salt. 3. they are highly valued aspects of meals. seasoning cube and add pepper to taste. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Mix together flour and vegetable oil and set aside. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Add diced onion. Simmer for 5 minutes. celery and spices. 7. corn and celery are cooked. vitamins and minerals. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Although they do not make complete meals. Stir in the tomato paste. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. 6. They may be light or thickened. onion. 4. plantain. 8. Make a batter with some of the broth. Simmer for 3 minutes to improve taste. 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. garlic and ginger in a saucepan. groundnut-oil. When cooked. 5. to thicken and to stabilize the soup products. Thicken the soup with the flour mixture and cook till onion. green pepper and chopped fresh tomatoes. Remove from heat and stir in milk before serving as appetizer. cotton as well as yam. 3. cocoyam. salt and flour. Serve hot with crackers as an appetizer. Also. Serve hot over plain boiled spaghetti. spinach. 4. 7. the . waterleaf. Cut the fleshly parts into small slices.7 4. apon (agbono). 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. NIGERIAN SOUP AND SAUCES Nigeria soups. rice or macaroni. 2. discard the bones and return to the stock. various optional ingredients are use a to thicken the soup. remove the bones or debone the chicken Cuts. They are usually used a accompaniments or toppings to carbohydrate food forms. 2. cornstarch and cassava starch pastes. Thin soups such as pepper soups can be served alone as appetizers. Most of the soups and sauces don’t need garnishing because of their colourful natures.
Simmer for about 5 minutes. 4. 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. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. fish and vegetables used. Stir well and allow the soup to simmer for about 10 minutes more. The soup becomes thicker. Dissolve this mixture with a little liquid from meat stock and stir into the soup. BITTER LEAF SOUP 450g lean beef. Continue to cook. 8. Place over heat and toast the melon seeds until they are lightly browned. salt and potash. Season with salt to taste. 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. pepper and locust bean. Combine the remaining water. 2.8 abundance of meats. 7. 3. 6. Some of the soups and sauces are available in convenience forms. Now add the crayfish. Lemon grass. Add pepper. Now place the melon seeds in a dry frying pan. melon and apon soup preparations. palm oil and cooked beef. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Remove from heat and serve hot with pounded yam balls. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. The recipes presented are simple enough for anyone to prepare. Pound the thickener (cocoyam/yam) into 2 balls. washed and lemon grass leaves and lime leaf. Cover and leaves to boil for 5 minutes. 5. Serve hot in soup bowls as appetizer. 5. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Mix well. Prepare stockfish and smoked fish and boil till tender. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Wash and cut the meat into bit-sized chunks. 6. seasoning cube. 2. Add the beef stock. They are available on supermarket shelves. 4. Grind melon seeds and spices to a smooth paste. 3. add to the boiling mixture and cover pot. Examples are ready to use pepper soup.
chop onion. Stir-inn beef and fry together for about 5 minutes. Remove from heat and serve over hot boiled rice.Clean and remove bones from dry fish and add to the boiling meat and liquid. pepper and half of the onion.Add remaining ingredients except salt and vegetable.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. pepper and tomato and set aside. . unti1 taste is well blended. Wash the water leaf very well and chop into small bits.Combine cooked beef lumps. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Cover pot and cook for 2 minutes 7. 4.Wash and grate okro. Heat palm oil and fry the beef cutlets lightly. Wash and blend the tomatoes. cleaned 2 tbsp ground crayfish Method 1. Add the sliced onion pieces and fry till lightly brown. 3. Fry for two minutes and pour okro mixture into the boiling meat. Mix well. yam or plain boiled beans. bee broth or water in a pot and heat at simmering temperature. 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. Add all the ground ingredients except the melon.place vegetable at the top of the soup. 2. BEEF AND FISH OKRO SOUP 250 Cooked beef. 2. 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. 3. 6. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. 8. Boiled chicken in place of beef. 4. Cook uncovered over low heat for 2 minutes or till the soup is heated through. stirring occasionally to prevent burning. 6. Serves 6. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. Serve with pounded yam or amala balls. Stir well and add the beef broth salt and other seasoning. Add seasoning. 300m1 vegetable oil Method 1.Stir in the tomato and pepper.fish mixture. 3. Cook gently under low heat. 4. 5. 2. sprinkle with salt and mix gently but thoroughly.In another sauce pan. 7. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. Stir in the fish and continue cooking. 8.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. . Simmer for 10 minutes stirring occasionally. pepper and salt to the soup and simmer gently until cooked. 5. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.
5. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 7. ground pepper and tomato mixture stirring well to prevent burning. 2. Set aside. grounded pepper and salt and stir briefly. prawns and cooked beef and place in a sauce pot with the beef stock. dissolve the ground melon and pepper. pounded yam or cassava meal.10 Note: To improve the drawing consistency. wash place in a pot. stirring once. In another 200m1 of water in a separate pot. 3. . 5. washed prawns. Add the shrimps. 6. Add the chicken broth and bring to full boiling. Stir in the chopped vegetables and cook for about 2-3 minutes.Wash the leafy vegetables thoroughly and slice/chop finely . eliminate the use of fresh tomato. Method 1. Steam for about 5minutes. 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. 4. Season with salt. 3. Add beef broth (100ml) and cover to simmer. 2. cleaned and boneless dry fish. Remove from heat without over cooling vegetables. 6. season with salt and cook in 200ml water until cooked. shrimps or periwinkle (optional) Method 1.Stir in the grated okro and keep the soup boiling uncovered. Wash and chop the vegetables and onion set aside. Crush in the seasoning cube. 2. Fry the chopped onion. Semovita.Prepare the dry fish. Fufu orAmala balls.Remove from heat and serve with hot Amala. periwinkles cooked beef.Wash okro fruits thoroughly and grate coarsely. 4.Add the palm oil and apply heat to cook for 5 minutes. 3. Place palm oil in a sauce pot. without overcooking. cleaned fish and fermented melon and the seasoning cube. Serve hot with pounded Yam. 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. Blend the pepper and tomatoes. 4. heat slightly to almost smoking point. Cut up older chicken into serving sizes.Add the seasoning cube. Add the cooked chicken. 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.
Remove cooked yam pieces and reserve t liquid. Spinach greens may be used in place of okro. .Put pepper and crayfish into a wooden mortar. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 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. squeeze the fish gently to soften them. 8. Add the dissolved melon. 7. 3.Boil the yam in enough water to cover the yam pieces. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. mixing well. 2. Stir in the remaining water/beef broth. Mix well and cover and bring to boil. Stir occasionally to prevent burning. Tin palm oil Method 1. Garnish with tomato wedges and serve as appetizers. Mix well and bring soup to boil again cooking for 10 minutes.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. 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. Pour palm oil into sauce pot and heat till it begins to smoke. The thin soup without okro is good for dieters and adequate for convalescents. Mix well with pestle till oil is mixed in the sauce. 5. 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. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 4. 4. Do the top of the sauce with palm oil. stir occasionally. 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. Blend the tomatoes and peppers. corn meal balls or garri balls. Stir occasionally. Dry fish and may be used instead of chicken. Add salt to taste. tin melon seed ground small washed bitter leaf 1 small marg. 4. Season with salt to taste. 3. if desired. 5. Spread between two slices of bread and cut into triangles of each sandwich. Chop the cook shrimps and combine all the ingredients. 3. 2. Debone and clean the fish. Serve warm as soup with pounded ripe plantain and starch or garri balls. except bread in a bowl. stirring constantly. 7. Pound till smooth. Stir in the tomato mixture and steam till almost the dehydrate. 6. allowing it to bubble for 10 minutes.11 5. beef and bitter leaf. 6. l. Serve over the boiled yam or unripe plantain. Add the onion and fry till lightly brown. Serves . dry fish. 6.Add potash and palm oil. addthepumpkn1eagtth and boil again for 5 minutes 9. Serve warm as soup with pounded yam baits.Roast the dry fish lightly and put them hot into the sauce to absorb it. Wash and chop the cucumber and set aside. 2.Using the pestle. Sprinkle salt over the soup and add pinch potash. mix well and cook for 5 minutes with pot covered.
It is cooled and poured over the prepared fruits.12 CHAPTER TWO VEGETABLES. a)Ensure that the salads ingredients are fresh. as an appetizer or an accompaniment to main dish. Vegetables and fruits are prominent components of salads. Top with fried or poached egg. fresh. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. They may serve as main. FRUITS AND. garnishes and dressings or creams which act as seasonings. eggs or fish. or blemishes. c)Ensure that there is variety in colour texture and taste of items or ingredients. all seeds. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. prawns and the flaked fish. clean and crisp. 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. Place a frying pan over heat and melt the margarine. All salads have the main ingredients. stems and the like must be removed to make eating easy. Method 1. 3. Wash onion. Salads may be served as a separate course. uniform in colour. Also choose fruit and vegetable that are firm. In preparing the fruits. texture and colour and nutrient. Wash and rewash vegetables properly before using. Wash and slice the leafy vegetable. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. tomatoes and peppers very well and chop them. ensure that you use little amount of water and that you don’t over cook them. Add the chopped onion. tomatoes. Syrup can be added to fruit salads. Almost in all cases Salads are served with some kind of dressing or cream. tender or crisp. yam. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads.Avoid mushy products . The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. side. The following is a brief note on salads. Serve hot as an accompaniment to plain boiled rice. follow these guidelines. or desserts dishes. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Set aside. potatoes or plantain. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. 2. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria.SALADS Vegetables and fruits are important to meals. Cook for 1 minute and stir in the leafy vegetables. peppers. In preparing salads. and rouphages. They are good sources of vitamins and minerals as well as rouphages. 5. 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. inedible skins. They are often used as light and refreshing appetizers or desserts.shaped and without cuts. When buying vegetables. Blanching and steaming of vegetables can help to retain flavour colour and food value. . flavours and optimum palatability. Use tools to wash and arrange the items and keep salad well garnished. f)Add salad cream to vegetable salad just before serving. well. b)Cut the items in bite sizes or as indicated in the recipe . 4. When you cook these items. The colour is also affected by excessive heat.
4.Peel and cut potatoes into 1. 4-6 GARDEN EGG SAUCE . if desired and top with ketch-up. Wash in salted water and leave to drain. Serve as appetizer or snack. 5. 4. Alternatively. Wash and peel potatoes.Add the seasonings and toss very well. 2. sprinkle some pepper on them. Method 1. toss and mix completely. Hear the oil in a frying pan and combine all the ingredients in the oil. (If fresh) and set aside. 4. 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. Sprinkle salt on the potato strips and fry in deep fat fryer. onion. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Soak the potatoes in ice water for about 30 minutes or 1 hour. Steam the shredded cabbage for 2 minutes.inch cubes and place in ice water to prevent disco10uration. Parboil the green beans. Cut them into medium size strips or slices. carrots and peas.Place in a grilling dish and cook over medium heat for about 30 minutes.Cut the beef into chunks of I-inch cubes. Drain thoroughly. Wash onions and cut each into 4 parts. 2. 2. Toss well while cooking over medium heat. dot with margarine and stir fry for about 3 minutes. Remove.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. . kitchen wonder can be used to cut potatoes. 2. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. Serve as side dish with rice or potatoes. noodles etc) with grilled or fried chicken/beef. 6. Place beside the meat dish.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. Stir. 5. 3. Deseed the green pepper and cut into 1-inchsquares. dry thoroughly. 3.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice.Cut carrots into I-inch segments. 3. remove from oil and drain. Wash and slice cabbage. Add the salt. When slightly brown. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 3. Place in a fry pan. Alternate chunks of meat and vegetable on skewers. .
Combine sugar. Season with the salt and pepper and mix lightly. Cover and cook for 3 minutes till fat is absorbed. and the scent peppers. 5. Wash and cut tomatoes into segments. onion. 2. Sprinkle the vegetables with lemon juice mixture and chill before serving. Stir gently and heat through for 1 minute longer. Server 4. cut each avocados into six segments and peel the skin. pepper and onions. Wash and slice green leafy vegetables. Place the tomatoes on t h e lettuce leaves in between the avocados. In a frying pan. Wash. Cook for 5minutes longer for taste to blend. Wash and peel garden eggs. 3. onions. sliced. pepper and prawns. lemon. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. 3. Add flaked fish if desired. 2. juice. Place the salad on a flat dish lined with sliced lettuce leaves. Set aside. Add the celery and mayonnaise. boiled or fried yam or plantain. Chop the shrimps in to pieces. EGGNOG SALAD 1 egg 1 cup flaked coconut . Season with a little salt. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Remove from heat and serve with fried or boiled yam. 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. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. 3. Wash and slice the lettuce or cabbage leaves. Now slice the tomatoes. Cut into thin slices an set aside. melt the margarine and add the vegetables. 2. 4. salt and vinegar.14 3 medium fresh garden eggs 1 medium onion 4-6 medium tomatoes 150m1 vegetable or palm oil 4 fresh pepper salt to taste Method 1. Sprinkle them with lemon juice. Heat the oil in a frying pan and proceed to frying the onions. Method 1. Add the sliced garden egg and season with salt. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. oil. 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. potatoes or plantain. 2. Method 1. Clean and parboil the fresh prawns shrimps if available. tomatoes and9epper to half-cooked. 3. 4.
50g shopped green pepper Method 1. In a large bowl. Stir well again. Peel Yam. 4. Combine the rest of ingredients and pour into small cups and chill. heat the vegetable oil and fry fry onion and pepper slices. 2. pawpaw) ¼ tsp nutmeg. Put enough water to cover the yam and put to boiling. When half-cooked. Chill in freezer until firm. Serve hot in plain form or topped with palm oil drops. Tie the lemon grass to make a bunch. Method 1. Combine the remaining ingredients mixing well. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Serve as a side ‘dish with jollof rice or top over stew. combine cabbages. 2. 2. Pour over vegetables and mix well. Set aside. Wash and chop leaf vegetables. Stir well and cover. 3. With boiled unripe plantain (5-6 fingers) may be used in place of yam. 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. chopped leaves and set aside. crayfish.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. carrots. Leave to boil for another 10 minutes 4. remove the lemon grass bunch and any other edible spices/herbs. 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. watermelon. Chill before serving. Makes 6-7 servings. Bring water to boil and add salt. green pepper and onion. RED AND GREEN COLESLAW 4 carrots. 3. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . egg and sugar) ingredients. scent leaves. Mix the eggnog (milk. 3. spices. 2. Add the prepared herbs. Add the blanched green leaves and toss as you fry. Do not over cook. 5. Makes 6 servings. Blanch. 3. In a medium pan. Soften g e 1 a tin in the orange juice and melt over hot water. orange.shredded 1 tspsa1t 600g shredded. pepper and salt. tangerines. wash and place the yam pieces in a saucepan. 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. Serve as dessert.
16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Makes 8 servings. Peel and dice carrot and cook in boiled water for 5minutes. chopped Salt to taste Method 1. Wash again with vinegar and salt solution. 6. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Chill well in the refrigerator and serve with salad cream. Melt the margarine in the small frying pan and add the onion. 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. Prepare the vegetables (the first five ingredients). 4. Season with salt if necessary. Alternatively. 2. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Stir-fry for3 minutes and serve hot. 3. The mi serves as a dip for the vegetable. Arrange the prepared vegetables around the bowl. 3. Cook for about 5-6 minutes and drain off the water. arrange the vegetables on a flat dish in diagonal or circular arrangement. Set aside to drain. Wash and slice cabbage and lettuce thinly. 4. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . Drain the green peas and baked beans and 5. leaving the pale green leaves. 7. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 2. 3. peas and baked beans. Stir in the carrot slices. vegetables wash in salted water or vinegar solution. Garnish the top with egg slices. sliced 4 tbsp margarine 2 carrots. with lettuce leaves as under liners. Peel and slice cucumber thinly. Wash cauliflowers well and place in salt water. sliced diagonally 2 hardboiled eggs 1 green chill pepper. pepper and cooked cauliflower. 2. Drain off the water and cool. Trim off the hard stem and cut cauliflower well small chunks. Remove the large outer green leaves.
Chill and top with mayonnaise before serving. whisking continuously. 3. 2. Wash and chop celery or spring onion. Prepare cabbage and shred finely. cashew nuts and apple with skin 4. POTATO SALAD 4 large potatoes. 3. slit and remove the seeds. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. 2.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. 4. Slice the remaining cucumber and to serve. pepper. Chill and serve with salad cream or mayonnaise. Garnish with cucumber slices. vinegar. 5. If mixture is too thick. Top with mayonnaise. Chop onion. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. 6. 2. 2. Make 8 servings. 3.17 Method 1. Wash cucumbers. Crush the peanuts and combine all the ingredients. salt. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Remove the hard brown back of the coconut and shred or grate as well. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Add the boiling water and milk after whisking well. Sanitize vegetable very well to destroy harmful micro organisms. sugar and mustard in a bowl and whisk well. 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. 5. Set aside. 4. Continue whisking till mixture is thick. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Reserve one for slicing. Pour oil gradually. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . take another egg yolk with ½ tsp water and add to mixture and whisk well. Mix all ingredients together. add a little milk or vinegar to thicken. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Put in salad bowl and garnish with wedges of tomatoes. Now shred the cucumbers. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Slice the lettuce or cabbage leaves and set aside. Place yolks. Toss gently and set aside.
excepts salad cream. 2. Cut across the pineapple to the leafy end smaller than the other part. Add the salt and mayonnaise or cream. green pepper and white pepper in bowl. 3. chopped celery. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 5. Allow syrup to cool. Add the cream or mayonnaise and toss lightly. Serves a starter on appetizer or a snack with crackers/toasted bread. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 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. Add the syrup to fruits and mix up gently. In a large. Gently toss the ingredients together. 4. 6. Line a flat dish with the lettuce leaves. 4. combine all ingredients. 5. Chop the shrimps and dice only 2 cooked eggs. Prepare the other vegetables and combine the diced eggs shrimps. 6. 5. Toss them lightly together and season with salt and white pepper. 3. making sure that the eggs dc not scatter much. 3. 3. celery and sweet corn. 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. 1. Prepare the other fruits by slicing bananas and chopping others. Combine all the fruits in a bowl and set aside. 4. green pepper. Cook the sugar in the pineapple juice or water until it dissolves. 2. The leafy end serves as cover for the larger part of the pineapple.18 Method 1. Serve chilled. Refrigerate before serving into cocktail glasses. 2. . Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. Now fry the onion in small fat or oil until golden brown and add to the salad. 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. Garnish with few shredded carrots or sweet red pepper.
8. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. watermelon and pineapple in a mixing bowl. coconut. Boil for another 5 minutes till syrup thickens. Sprinkle vanilla. 2. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. 2. Add orange juice and honey. lemon Juice. Now shred the green pepper. sugar and pepper. Leave it to cool and pour over a bowl of fruit salad. all spice and nutmeg over the fruit mixture and toss well. Serves 8-10.19 7. 4. Wash and cut the green pepper to remove core and seeds. 5. 6. Wash cabbage very well. 3. Also’ clean the carrots and onion. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. using the fruits that have been washed. 3. After 301 minutes. 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. Add the mayonnaise and serve. Reserve mayonnaise to time of serving. Using the kitchen wonder. Season with salt. Makes 8-10 servings. Mix up thoroughly. drain the cabbage and other vegetables thoroughly. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Place water and sugar in a sauce pot and heat till sugar is dissolved. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. peeled and chopped. Filltl4e pineapple shell with the mixed fruits. Decorate with lime slices. cover bowl and chill in the refrigerator. . cover with the leafy end and chill. 2. 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. Combine oranges. BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg Method 1. Toss them well in a salad bowl. Combine all the ingredients. pile high the shell. currants.
3. Serves 4-6. Add the vinegar gradually too. 4. sprinkle the ground dry pepper and add the fish. Sieve all the dry ingredients as well. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. Stir well. Place yams in a saucepot and fill with enough water to cover the yams. Stir very well to mix up the ingredients. Makes 4 servings. Mix well and place in a greased baking dish.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Tin shelled fresh maize 3. Cook for about 25 minutes or till yam cuts are cooked. 2. wash and cut yam into 2 inch squares. 2. 4. Add maize to the beans and cook both until soft. 3. Whisk very well. Add potash if desired. Serves 4. pour the palm oil over all the yam surface. Simmer for 5 minute e s more. 4. Press the egg yolks through a sieve to smooth. Keep chilled. 4 tbsp evaporated milk ½ tsp salt 2. tin beans (uncooked) 2 marg. . stirring gently to distribute the ingredients well. Peel. 2. With a little water left in the cooked beans-maize. Wash and parboil beans till half cooked. Taste for salt and pepper. and blend in the vegetable oil. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Serve warm as a main dish. 5. dry mustard 4. Sprinkle a little salt over the yams. 2 yolks from hard boiled eggs.20 2. SALAD CREAM (MAYONNAISE) 1. 4. BEANS AND MAIZE POTTAGE 1 ½ marg. When yam is almost cooked. Bake over medium heat in the oven for 30 minutes. 1 ½ tsp sugar ½ tsp white pepper Method 1. 3. mixing well. Sort and wash the maize. cover the pot and bring to boil. Now clean fish chop onion and leafy vegetables and set aside. Combine all the sieved ingredients in a bowl and add milk gradually. Serve as appetizer for breakfast or dessert. Add the palm oil and the other ingredients. Add the leafy vegetable and stir well. crayfish and onion. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 3. 7. Mix well and serve as topping or sauce for vegetable salads. cover pot and boil for 5 minutes. 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. 6. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Grape fruit can be used in place of orange.
Heat the oil for frying. 2. 3.21 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. 3. Makes 5-6 servings.Sort and dehaul beans and grind together with fresh peppers and onion. Method 1. salt and chopped onion. Serve hot as snacks. 5. Use medium dessert spoon to drop the mixture in balls into the oil. Put in a bowl of cool water. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 ½ tablesp flaked fish Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. 6.Put in a bowl and beat or stir vigorously. Adding the water gradually. 2. oil for deep frying 1 ½ tomato tin water salt to taste. Beat till mixture is light and fluffy. Add little water. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. 6. 2. Taste for salt and season . 4. Oil for deep frying 4 fresh pepper 2 table sp. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. pepper and salt to bean paste and beat well. Makes 15-20 small balls. Wash. each of half inch thickness. Drain the sweet potato slices thoroughly. Fry until golden brown on all sides turning frequently. Stir in the warm water gradually and the flaked fish. Sort and dehaul the beans. Test oil for moderate frying temperature using drop of water. grind into a very smooth thick paste and put in a clean bowl. Now dip each slice into the beans paste mixture and coat the Potato slice generously. cream or beat the beam paste vigorously enough to incorporate air into it. Add the pepper. Method 1. 300ml warm water. Prepare the bean paste as for Akara balls.Blend in the crayfish and salt. 1. 5. Continue the beating of paste to retain air till all the frying is completed. adding the oil gradually. 4. Fry in the hot oil until golden brown on both sides. Serve hot with pap as breakfast dish. Stir well with the wooden spoon and heat the oil in a deep frying pan. peel and cut potatoes into about 8 slice. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg.
cut plantain about 1/8 inch thickness. 3. 4. 4. Sprinkle salt all over the slices and set aside for 5 minutes 3. 4. Make 5 servings. Serve as side dish to plain boiled rice. salt Vegetable oil for frying Method 1. Using a knife or a portable slicer. Wash and peel plantains. Sprinkle salt all over and toss well. boiled unripe plantain or fried ripe plantain. Remove and drain.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Boil for about 40 minutes or until soft cooked. 4. Scoop into colander for oil to drain off. Cook for 20 minutes and stir in the oil and ground pepper. DRY CORN AND BEAN STEW . Corned beef may be used in place of sliced eggs. Sort beans. 5. Cover and cook to bind the ingredients. ground pepper. 2. Wash and peel the plantains. Slice them diagonally in ¼ inch thickens to a bowl. y potatoes. Make 12-14 cups or wrappings. Add salt to taste.Place the pot and pour in boiled water through side of the pot to the level of the packings. 2. Serve as side dish for stewed beans or rice dishes. Stir well and season with salt to taste. Leave to simmer till beans is well cooked but not broken. serve warm with pap for breakfast as side dish with jollof rice. Heat the vegetable oil and fry till crisp. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. wash and begin cooking in the plain water. Add sliced onion and crayfish. Serve with tomato sauce (stew) and plain boiled rice. Slices may be lengthwise or crosswise. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Note: Tomato paste may be added to improve colour. Serve as snack. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Stir to thicken. 6. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together.Steam 35minutes.22 well. 2. plantain or fried potatoes and plantain. Add Potash to soften the water and facilitate the cooking. Fold and leaves properly before arranging in the pot.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. Salt palm oil/vegetable oil for frying Method 1. yam. 3. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp.
methods of cooking meats. marrows etc. Sort and clean beans. frying and braising are three general.cooked. potassium. They also supply iron. phosphorus. tongue. heart. Fish is also complete protein and is available in two major forms: fin fish and shell fish. Meats. Fish can be prepared by any of the above mentioned methods and should not be overcooked. Add the beans to the boiling corm. tripe (shaki). There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . add the palm oil. pepper and curry. Roasting. kidneys. Cooked beef chunks can be used instead of gizzard. sodium and magnesium. CHAPTER THREE MEAT. Serve and garnish with sliced green pepper and fried fresh prawns. Cook until the both oil and the liquid are well blended. The age of animal. When cooked. Excessive heat can easily make fish t i and dry. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. vitamin A and I. clam. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. poultry and eggs are complete proteins. Examples are liver. Whole chicken and turkey should be stuffed before cooking. Season with salt. salt and crayfish. They are good sources of such vitamins as the B complex group. 5. inc1udiig fish.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Beef is the most important meat used and the muscle fibres are the most desirable parts. pepper. Add fish if available and cook for another 3 minutes. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. intestines. Leave to cook until soft. 3. 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. The shell fish include shrimps. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. brains. 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). Serve 8-10. Clean and put the dry corn in salted boiling water and cook till half. tail. crabs etc. stirring frequently. Other methods include broiling or grilling and stewing. palatable and digestible. Parboil them for about 10 minutes. Frequently turn and brush with fat. All meats should be well-cooked to make them tender. 4. 2. to destroy bacteria and to improve its appearance.
3. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. 4. onion and parsley. Serve hot with braised rice.24 1 40m1 milk 1 chilli pepper. 34 onion and 1 fresh tomato to the cut-up beef. 5. chopped 1 spring onion. With hands well flowered shape the cooled mixture into balls. Add the chilli pepper. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 6. 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. Prepare braised beefy chicken and set aside. In another saucepan. Remove from heat when macaroni is tender. In a saucepan. Stir in the drained peas and serve hot garnished with parsley leaves. Method 1. Stir in the flour and add the milk. Combine part of the breadcrumbs with the minced chicken and set aside. Steam under low heat for 1 ‘/2 hours till browned. Cook until golden brand on all sides. Return to heat and bring to boil. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Wash and allow cut-up chicken to drain off water. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Drain and serve with ketchup as appetizer. Cover and cook for about 6-10 minutes. stirring constantly. place macaroni and cook as directed on package drain off. melted margarine and seasoning cube in a small bowl and set aside. 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. Season with salt to taste. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Cook under low heat for about I V2 hours till cooked and lightly brown. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Melt the margarine in a flying pan and remove from heat. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 2. Note: The same method for braised beef can be used but add sliced (3) red pepper. Season the chicken well and place in a sauce pot with 1 cup of water. Remove from heat an allow to cool completely. onion slices celery and seasonings for2 minutes. heat vegetable oil.
Combine the shrimps and all other ingredients in a large bowl. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . and devein. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Makes 8-10 serving. 4. Toss gently and alternatively arrange shrimp. green pepper. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Serve as appetizer or snacks for cock tail party. leaving the tail in place. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Bake or grill toothpicks into meat balls. Combine onions. Serve 8. pepper and chopped garlic and cook for another 2 minutes longer.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. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. 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. 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. Devin (remove the vein that contain sand) and wash well. Remove shell from shrimps. removing the shells but leaving the details in place. onions and tomatoes on short skewers. 2. 3. Wash well and season with curry and salt. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Place them in greased roasting or grilling pan. sausage or ground beef and margarine in a saucepan. 2. 6. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Brush oil on kebab. Shape into balls that look like the size of large walnuts. Add salt. Cook for 5-6 minutes. grill over medium flame for 45minutes it can also be fried in deep fat. 5. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Grill over medium heat for 15-20 minutes or fry in hot deep fat.
puffed and lightly browned. 2. Serve with sauce as an appetizer. Separate the egg whites and yolks. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. 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. Now dip each prepared shrimp into the batter and coat the shrimp generously. Insert toothpicks into balls and serve as cocktail dish. add the remaining water. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Clean shrimps. Serve hot with ketchup or yellow sauce. 4. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. remove shell and devein. Put immediately into hot fat. add the flour coated pieces of fish and fry until dry. Makes 20 balls. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Flatten to give the butterfly shape. Split shrimps down the back to about /2 inch to the tail. 2. Mix flour and seasonings in a large plastic bag. Make a batter with the flour. Drop spoonfuls into baking dish or fry in hot fat until crisp. 6. Beat the eggs ma large bowl and add the fish one at a time turning well. ½ tsp baking powder 1-2 tbsp water 1 egg. removing all bones. 5. Add the seasonings and flour and beat well until mixture is creamy 4. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. 3. Toss onions. corm starch. Beat egg whites until foamy and stiff and fold in the fish mixtures. 3. 2. Flake the cooked fish very well. 5. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. Dip each shrimp into the pre-heated oil and cook until golden brown. 3.. Combine all ingredients except egg. Beat the egg and gradually mix up with flour. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . except the tail.26 Method 1. well beaten Method 1. 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. beaten egg yolk and flaked fish. Fry until golden brown.
minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. then roll the chicken pieces in the bread crumbs mixture. 4. Rub the margarine mixture over chicken parts. Coat the chicken pieces with the flour mixture. 3. green paper. basting with the curry and margarine mixture. Cook and debone. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. 2. 5.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. chopped 2 whole tomatoes 25ograms cabbage. Clean the chicken very well and allow to drain. diced tomatoes. Drain off oil from the pan and stir-fry the onion. Remove immediately from hea and set aside. aside. Cut chicken into pieces. Grease a baking dish/pan. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. maggi and curry in a bowl. Serve with rice dishes. 4. Melt the margarine. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Mix margarine. Grill over medium heat for ½ hours. stirring frequently. Add garlic and ginger. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. 6. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Alternatively. Now cut the flesh into small strips or chunks. Mix ¼ tsp salt. Serve as snack. Serve 4-6. Bake for 50-55 minutes. 2. Deseed the tomatoes and dice them. Turning chicken frequently. salt cabbage and the seasonings. Wash again and set aside to drain off water (parboil if broiler is not used). 4. salt. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. 2. sliced 70 grams currants 1 tsp curry 1 large onion. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Place some fried chicken pieces in a greased baking pan or dish. 3. Wash and cut up chicken in to serving pieces or portions. chicken cut ups tan be seasoned and parboiled before grilling. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 3. Remove from heat and set 1. 6. pepper and flour together. coat the dry chicken pieces first in m e It e d margarine.
remove tooth picks and strings. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Prepare the other ingredients. Wash. placing the skin up side down. 5. Fry in deep until golden brown but not completely cooked. Wash up chicken thoroughly. 2. 6. ginger) Method 1. Parboil chicken and leave to cool if necessary. 4. Cross the legs and tic them together with a string. Toss with fat from chicken and the remaining ground spices. Mix the remaining ingredients for batter. STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. Garnish with tomato and onion slices arranged at the sides of the dish. Combine all the stuffing ingredients. 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. and mix thoroughly and stir fry for 2 minutes. Rub the melted margarine mixture and curry over the outer surface of the chicken. parboil chicken for 15 minutes or until half cooked. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . 2. Baste frequently with melted margarine. 1 stalk chopped celery Method 1. 2. 4. Wash chicken and allow the chicken to drain off water.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. looping the string. Mix the melted margarine. 7. salt and pepper. 4. Serve with rice and potato dishes. Turn and baste the chicken frequently. thyme. 5. Prepare raw chicken by cutting into serving sizes or pieces. Before serving. and dry. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Remove from top cooker and arrange chicken in a greased baking tray. Rub some into the cavity of the chicken. 1 tsp all spice (optional) l tsp curry Method 1. Secure cavity tightly with toothpick or tie legs with a string. 3. 6. Roast for 1 hour. Put chicken parts in to a pot and some of the prepared spice. Season the chicken and dip in batter. 7. Stuff the cavity with the stuffing mixture. tie the wings against the back. Put in a greased baking dish and roast in oven for about 1½ to hours. Combine spices in small mortar and pound. 3. 3.
3. Cook for about 3minutes on each side and drain before serving. Combine the seasoned flour and fish seasoning. Cut slits on the sides of the fish. Combine all the ingredients in a bowl. 4. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. 5. Secure the cavity with toothpick. 2. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 2. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. mixing well. Remove from heat when brown. white pepper. Fill the cavity of the fish with stuffing. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. curry thyme. 4. 3. Coat the egg-washed fillets into the seasoned flour again. chopped 1 stalk celery. 2. Serve with rice pilaf. B) SPAGHETTI SAUCE 3 tbsp vegetable oil 1 small onion ½ tsp ginger (grated) 1 tsp garlic (grated) 4 firm tomato-cubed 1 tbsp flour Method 300m1 water/broth 1 tsp sugar (optional) 1 tbsp vinegar ½ green pepper 1 small can tomato paste pepper and salt to taste . chopped Method 1. mix up thoroughly and shape into balls looking like large walnuts. Grill over medium direct heat in oven for 1 ½ hours. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Garnish with tomato wedges and serve with potatoes chips. Baste fish frequently and turn over to prevent sticking.29 1 egg. Slice fish open and wash fish thoroughly and dry. seasoning cube. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. ketchup and mixed vegetable side dish. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Remove any small bones from the fillet. Baste the fish with melted margarine and seasonings. Dredge the fillet lightly with the seasoned flour. 1 onion.
Serve with grilled sausage and toast for breakfast. 5. Serve over the grilled fish balls on cooked spaghetti. Place in a frying pan and steam for 2-3 minutes. Brown on both sides. chopped pepper and celery. Shape into small patties and fly in preheated vegetable oil. 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. Drain well and serve onto a flat dish. Mix the fish together with onion. 3. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Clean fish thoroughly. split through to remove the backbone and intestines plus gills. In a bowl. Put the garlic ginger. Baste fish again with remaining melted margarine. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Now mix remaining margarine. Add the green pepper. FRIED FISH PATI1ES 500g cooked flaked fish 2 tbsp corn starch 1 small onion-finely chopped salt to taste 1 tbsp grated carrot ½ tsp curry 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 egg white Method 1. 3. 3. fresh chopped tomatoes and the paste. stirring well. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. oil and onion in a sauce pot. 4. Add 2 tbsp water. carrot. Use as stuffing for the cavity of the fish. Method 1. and ½ tsp fish seasoning. Lace with toot picks to secure the fish cavity. chopped 2-1 stales celery. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. 6. Wash very well and leave to dry (drain off water) 2. salt. ginger. 2. cornstarch. Sprinkle salt and pepper at the top. curry and egg white. Serve with ketchup as filling for sandwich. ½ seasoning cube and pepper. Add the sugar and season with salt.30 1. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Cook for 3 minutes. Mix the flour and water in a bowl and set aside. Garish with the tomato slices or chopped parsley. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . combine 1 tbsp melted margarine hard boiled rice. Remove from heat after 2 minutes. Now allow patties to be properly cooked. Apply heat and cook briefly. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 4. Fill the cavity of the fish with the prepared stuffing. thyme. 3. ½ tsp seasoning onion. chopped ½ tsp curry ½ onion. 2. Turn down the heat and cover the frying pan and cook for5 minutes. curry. Debone cooked fish completely and flake very well 2. Turn occasionally prevent sticking.
FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Set aside. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. cut each sausages into four or five rounds each. pealed and diced 1 small onion.tender. parsley. Serves 10-15. Heat. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. wash well and cook in the margarine in heavy sauce pot till brown. mixing well. 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. Add blended fish mixture. When cooked. 4.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Serve as hors d’oeuvres. Transfer these into another stock pot and add the remaining ingredients. Insert tooth picks in each round and arrange them attractively in a patter. Stir well to get the beef and onion mixture to be evenly distributed. grated ginger. 3.31 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. Bring to boil. Simmer for 2-3 minutes. and salt. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Remove the bay leaf and serve over noodles (indomie. 4. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. 5. spaghetti). Add the onions and garlic and brown them lightly. . sliced. the fish stock and pepper. 3. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Turn frequently to prevent bursting or burning.End flaked end rice combined the egg chopped onion. 2. Grill or bake at moderate heart till done (about 15 minutes). flour. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. 4. Dot with Ketchup if desired. Add tomato puree. Set aside. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 2.Heat the margarine in another pan and fry grated onion and green pepper lightly.Serve over the fish fingers or balls as appetizer. Cut beef into 1 inch cubes.
Flake excess flour off. 3. 4.5kg broiler chicken 4 tomatoes. Grill each side till golden brown. Serve over plain boiled rice or noodles. Set aside. onion tomatoes and the other ingredients. 3. diced . 3. Garnish with onion rings and tomato wedges. cooked peas and beans and cook the sauce for 2 minutes. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. TOMATO AND PEPPER FRIED CHICKEN 1. Coo k until tomatoes are softened. Set aside. 2. Now add the fried beef. coat the cooled chicken pieces lightly. Top each with ketchup as sauce.32 2. stirring constantly to prevent burning.Mix flour with salt and pepper. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Method 1. Melt the margarine in a medium saucepan and add the onion and carrots. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. Add the seasonings. wash and drain. 2. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. 4. Set a side. seeded and diced 200g flour for dredging 1 green pepper. Stir in l tsp ketchup and mix well. Add the chicken pieces and fry over moderate heat till brown. Cut chicken into serving sizes and place in a sauce pan. in a bowl. Garnish with chopped parsley. 5.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Chop the shrimps into cubes. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Add salt and steam for 10 minutes.Heat the oil in a large frying pan and when hot add the margarine. peppers and curry leaf. basting frequently.Prepare the onions. cook until thick. Sprinkle on the flour and cook till the margarine and onion are golden brown. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. salt. salt and oil. Cook slowly to soften. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. thinly sliced 5 tbsp margarine 1 fresh scent pepper. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Remove from heat and leave to cool. 5. 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. Push to one side of the pan. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Add the beef stock. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Using the seasoned flour. 6. Combine all the ingredients. chopped 1 small onion. tomatoes.Add the garlic. curry pepper and I seasoning cube. except the lettuce leaves.
using a wooden spoon. Garnish with avocado dices tossed over the stew. curry tomatoes and paste. Gently beat eggs. Remove and place a plate. Heat the margarine and pour into mixture. . Serve as the protein dish with buttered bread. supper and deserts.When meat is completely cooked. 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. milk. 3.Remove from heat and serve with plain boiled rice and sweet corn. 4. prepared as omelettes and mainly served as breakfast and snack dishes. Cook for 1 minute longer. 2.Bring the mixture to boil and add fried port. remove the bay leaf and add green pepper. Stirring in beef stock/water and vinegar and add bay leaf. Method 1. Heat the oil in a frying pan and brown and pork in two batches. Season to taste. 2. Chopped onion and green pepper can be added. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. 3. Serve as a breakfast dish.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. Remove to a plate.Cut pork into cubes. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. pepper and salt together. chopped shrimps/scrambled egg and mayonnaise in a bowled.Add more oil if necessary and onion. Serve with cucumber salad in addition. 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. wash and leave to drain. diced. Cook slowly for about 20-30 minutes. Mix well. 3. covered.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 4.Combine the onion cucumber. poached. Melt margarine in a small frying pan. They are served in a variety of dishes that may be used for lunch. EGGS Eggs are used.Cover each sandwich and toast in the oven or a sandwich bread toaster. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 2. scrambled. 5.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
3. 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. peas and carrots. 6. celery. Oil oil for flying liver Method 1. Pour the water over the rice and season with white pepper. Put the rice meal in a baking dish and the fried liver chunks on lop. Fry the liver chunks lightly and set aside. flake for 20 minutes and serve warm with curry sauce. Crush the seasoning cubes and add to the rice. seasoning. 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. Wash rice and place in a sauce pot. Sort. Chop tomatoes into large cubes. Leave it to-drain and dry a little bit. Add the cooked rice. 4. . curry and garlic. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. chilli pepper. 2. salt to taste and cook on top of cooker or oven till rice is cooked. Slice the onion and cut green pepper in long strips. Stir into the cooked rice. 4. heat the remaining oil and fry the onion. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. 6. tomatoes and spring onion.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Sort and wash rice. In a large frying pan. Serves 8-10. celery. 2. Add the beef stock. 4. Stir in vegetables (leeks. Pour into a sauce pan or baking dish. peas and fresh curry leaf and pepper) and heat for 2 minutes. Remove front heat immediately and pour the vegetables over the cooked rice. mushrooms and carrots. wash and cook rice with the chicken broth or water for about 30 minutes. This may be served immediately with grilled fish and white 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. Rice should be firm and non-sticky when cooked./veg. 5. 3. 2. Season with curry salt and pepper and mix together. soy sauce. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Toss the rice and vegetable well and simmer for 3 minutes. 5. Marg. In a fry pan. green pepper. sliced. 3. Chop the spring onion. Method 1. Serve warm with braised beef and suitable sauce. put oil or margarine and onion slices and fry lightly (5 minutes). salt. green beans arid carrots lightly 5. Makes 8 servings.
wash rice and set aside to drain. Combine the soy sauce. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Stir in the tomato paste and cook till sauce is almost dehydrated. thinly sliced 4 carrots. 2. peeled and sliced 4 red chiIli pepper. Reserve one tomato and one pepper and grind the remaining ones. Set aside. sliced METHOD 1. Cook the rice in the fat ova. Toss in the cooked noodles and heat through. 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. Stir in sliced tomatoes. 5. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. . 3. 5. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Wash rice and let it drain of 2. Cover the pot and steam for about 2 minutes. 2. Add the beef stock or brown seasoning cube. stir in any 6. Steam for about 20 minutes till liquid is almost absorbed. 4. Serves 8-10. 5. Blanch for 2 minutes and drain from the hot water. Leave to drain dry. Pour in the beef/broth water. Drain well and rinse under hot water to remove starch. Toss the vegetables in the pan continuously. pepper and onion rings. salt and white pepper. Heat the oil or margarine in a saucepan raid add the washed rice. 6. Heat a frying pan and add the vegetable. 7. Bring to boil and add the rice and the seasonings. stirfrying for about 5 minutes without browning. 4. Sort. 3. Toss in 1 tbsp of the oil to prevent sticking. Remove from heat an serve hot garnished with tomato wedges or egg slices. Stir well. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Serve immediately with grilled beef. ORIENTAL NOODLES 225g noodles (spaghetti. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Steam for 10 minutes. Mix well and add margarine when almost cooked. curry and salt and cook for 2 minutes. 3. 6. As the rice is getting tender without being soft. curry.medium heat. Boil water and place the vegetable in the salted water. remaining spices and the chopped veg and peas 7. Slice the onion and chop the remaining tomato and pepper. Cook the noodles in boiling salted water for about 4-5 minutes.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.
stirring constantly. celery and cook covered for 5 minutes. cover and cook in the oven. curry leaf. Stir in the tomato paste and cook for 5 minutes stirring frequently. Now add the water. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. bay leaf. Place vegetable oil in a saucepan and fry the onion. add the washed rice over medium heat. then reduce heat and simmer for 20 minutes. 4. Cook and stir the beef in the vegetable oil until golden brown. chicken cube. 5. Remove from heat and set aside. Stir in water. Heat to boiling. till rice is getting tender. chicken stock. When the rice is light brown. Stir in the rice and heat to boiling. until the rice is getting tender. Cover the pan and cook gently for about 25 minutes without stirring. 5. 2. Wash rice and set aside. Add finely chopped herbs (parsley onion. Pour into a baking dish. 3. margarine and onion into the remaining oil over medium heat until rice is lightly brown. 5. 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. Serve garnished with green and sweet red pepper. 6. 7. margarine and seasonings (ginger. green spring onion. leeks. 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. seasoning cube. and green chili pepper. soy sauce and salt to taste. 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. nutmeg etc). 4. Heat the foil in saucepan and add the margarine. ground fresh tomato and pepper to make a sauce. Wash rice in cook water and leave to drain. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. Stir in the green and red pepper. salt. curry. . 3. fried beef carrots. salt and pinch white pepper. 2. Stirring gently. 4.39 HERB RICE PILAF 3 cups long grain rice 1 tsp grated garlic 6 cups boiling water 1 tsp grated ginger Pinch salt/or to taste ½ tsp curry Chopped fresh herbs (parsley. 2. Stir in the rice. 3. When melted. add the water.
FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Simmer for 10 minutes and serve hot. seasoning cube and Onion. Blend well for mixture to mix well. 3. Wash and grate coconut into fine flakes. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. drain and serve with coconut as snack. Place corn pepper. 3. Wash rice in hot water to remove some starch. Serves 10. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Stir in the peas. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. sugar. 4. sprinkle immediately with sugar or salt and leave to cool. 4. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Add rice to the boiling liquid. 4. Fry until slightly brown. 2. 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. Remove from heat. Heat the milk and bring to boil. filter and squeeze out all the liquid from the grated coconut mixture. Serve hot on a flat dish. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Blend in the palm oil. Put oil in a pot and place the corn in the pot 2. Remove from heat and serve hot. Makes 10 Servings. broth of the shrimps and arrange the shrimps over the thick top of the rice. Stir uniformly into the rice. Continue stirring for the corn to he properly popped and cooked. Cover pot and cook for about 45 minutes or until rice is soft and moist. 2. Roil the shrimps in a little bit of water. Heat oil. 6. Discard the chaff and pour the coconut milk into a pot. 3. 5. . Stir in the chopped fresh pepper. chop the fresh pepper and onion and clean the shrimps. Ground corn into fine crumbs. stirring until the corn starts cracking and bring about the white fluffy part. Put into a pot and heat to boiling. Put in a bowl and add all the water. Method 1. mold mixture into small balls and drop into hot oil. Cook over a medium heat. 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. Wash rice and add to the boiling milk. 5. 7. Cook the palm fruits until they are soft. 2. wash the rice. salt and water in a boil. Season with salt and seasoning cube. Meanwhile. 3.40 6. 4. green pepper and celery. Pound in a mortar and use the water to get juice from the fruits. Using a fine sieve. Remove from oil.
Noted: 1 tablespoon sugar may be added to sweeten the fritters. 4. leeks and green pepper 5. 3. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. agbono or mixed vegetable soup. Remove any fat from liver and chop or grate into small bits. Cover pot and boil until cooked hut grain are separate. fluffing up to loosen the rice grains. 4. Stir very well to avoid lumping in the foo-foo. 6. Cook and leave to cool. Keep stirring for 2 minutes. Serve warm with ewedu. 6. 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. clop onions. Stir in the cooked rice. 3. 5. Heat the water to boiling in a pot. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Serve hot with spicy fried chicken and cucumber salad as a main dish. Stir in the cooked sweet corn. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 4. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Note: Prepare corn foo-foo. 2. Wash and clean liver. Meanwhile. 2. 3. seasonings and chopped vegetables. DOUGHNUT AND SANDWICHES . Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. 2. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Season to taste of necessary and heat through for about 3 minutes. celery. melon-vegetable. rice and yam flour foo-foo as in plantain. add the grated liver. Chop the peppers and onion and set aside. Drain and serve with coconut as snacks. Boil the 6 cups of water. added salt and sprinkle the clean rice in the boiling water. Chapter Five BREAD. Remove rice from heat if tender but not soft. Shell the corn and wash well. Stir very well all over and turn into a dish. 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. 7. Heat vegetable oil to faint smoking point.41 2. 5. 4. Heat the oil in a large frying pan. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. stirring gently. margarine and chopped parsley. Cook over medium heat for 5minutcs. Cook rice with stock and salt to taste. 3.
while low temperature retards the fermentation process. If the temperature of the water is too high. yeast. Milk is used in some bread mixture in lace of water to increase the nutritive value. Allow to m for 10 minutes. milk and flour in a bowl. Cover and put in a warm place for hour. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Cover with a slightly wet towel in a warm place. roast bread should be soft. More yeast is often used but they require the same fermentation or proofing process. Combine margarine. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. After 1 hour shape into a round loaf and place in well greased pans. If liquid milk is to be used. A variety of fillings can be used. Stir or knead every fifteen minutes. The dough can be baked or fried. water or other moisture. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. eggs and milk than the plain bread. yeast. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Knead again on floured board until smooth and elastic. Knead the dough. Dry milk is more often used. 4. Proof for another 15 minutes. 3. In a large bowl. Soften the yeast in lukewarm water. Weigh and measure all the ingredients set aside. Knead lightly and keep covered for 10-15 minutes. Add dissolved yeast to flour and mix the mixture to a soft dough. remove from pan unto wire racks to cool. Sugar is used to sweeten bread and to aid the process of fermentation. Bake in pre-heated oven for 40 minutes. Method 1. 2. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. 5. Makes 4 loaves. the yeast will be destroyed. moist and tender in texture. 7. 5. Nutmeg and other flavoring can be added to bread to improve flavor.42 Bread are loaves made of soft doughy that are leavened with yeast. aid fermentation and contribute to the colour. Yeast is the raising agent and it grows best in lukewarm water. 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. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Bake until golden brown. 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 . Shape into loaves and place in well greased pans. fat. sugar and fat are mixed and allowed to ferment. 3. fat and dissolved yeast. sugar and salt in warm water. They are made from flour. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Fat is used to soften and lubricate the dough. Gradually add the flour to make a stiff dough. 4. Let rise till dough is well risen above the pan edges (double or three time size). With the sponge method. When baked. 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. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. part of the flour. Dissolve yeast. 2. Reserve 2 tbsp flour for kneading. blend remaining sugar. When dissolving yeast ensure that lukewarm water is used. sugar and fat. 6. salt. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough.
salt. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 5. Sieve the flour and salt into a bowl and rub in the fat. Add the dissolved yeast and I mix in the beaten egg. Pre-heat oven and bake for 30-40 minutes after reducing the heat. 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. 2. Mix well without kneading. Add yeast (now in bubbles ) and beaten eggs to the mixture. 4. Dissolve the yeast and sugar in the warm water. Mix sugar. nutmeg currants and milk together. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Makes 15 rolls. Cover and let it rise for about 5 minutes. 6. soften than that of plain bread. 5. Bake in a moderately pre-heated oven for 30-40 minutes. 2. 4. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Gradually stir in the yeast mixture into the whole meal and fat mixture. 7. Note: Whole wheat bread is usually heavy. Mix the flour and the rest ingredients.43 Method 1. 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. 7. Place in a greased bowl and grease top of dough. Method 1. 8. Combine salt. 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. 8. Cover and let rise (5minutes) 3. Process whole wheat grains into flour or purchase whole w heat flour. 6. Leave to proof in a warm place for another 20-30 minutes. reserving 4 tbsp. 3. Grease a medium-sized cake pan and fill the dough into the pan. Place each in well greased queen’s cake pans.for 15-20 minutes. Mix and knead thoroughly till smooth and non-sticky to the hands 6. 3. Place a warm place to rise till double in size (5045 minutes). Mix thoroughly with a wooden spoon to obtain a soft dough. punch down. 4. 2. Shape into balls. Dissolve the yeast and sugar with the warm milk. Cover and let rise for about 20 minutes. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Cover and proof it a warm place until double in size. Place the bowl of dough in a warm place to rise for about 30 minutes. 5. fat and whole meal flour in a bowl and set aside. Add flour. Dissolve yeast in lukewarm water.
Serve as snack or tea dainty. Mold back each carefully to seal the hole. sugar. 2. Place them on a well-floured tray. 2. Heat the vegetable oil in a deep frying pot to a moderate temperature. Roll the cooked doughnut on granulated or icing sugar. Let dough rise for another 40 minutes or till double in size. Take the basic doughnut recipe. Dissolve the yeast in half of the warm water. 3. Add the melted margarine. . Place them on a greased tray and cover with thin polythene. 8. 4. 3. strawberry etc) vegetable oil for deep frying Method 1. Add milk and mux. Add one tbsp sugar to facilitate fermentation of the yeast. Add the dissolved yeast and gradually mix in flour into a smooth dough. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 3. Ad vanilla and mix well. 2. Knead lightly. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1. Place in a warm place to rise till double in size. Divide the dough into round doughnut shapes without hole al the centre. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. prepare the dough according to the instructions for preparation.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. Press a floured thumb into each doughnut and add a little jam. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. roll ot dough to Y2 inch thickness and cut out round shapes. 3. cover and allow to prove until double in size. 2. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Using a round cutter. Deep fry the doughnuts till golden brown and drain off fat. Roll doughnuts in a tray containing sugar. Drain off an roll them in sugar if desired. Sieve the flour. 6. (See pp). 5. Gather mixture lightly and set aside for 1 0 minutes. 7. salt and nutmeg into a bowl and rub in the margarine. Ferment yeast in half of the warm water. Roll out to floured board 1 or inch thickness. Turn dough into a flavored board and knead briefly. . to the mixture add to mixture. Sift the &y ingredients together and add to egg mixture. ensuring that the heat is not too high or too low. Then place dough in heated deep oil and fry until golden brown. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. 5. Tack each firmly with lightly wet fingers. 9. 4. In a bowl mix margarine and the remaining warm water. Add beaten eggs. 4. Slightly beat eggs in mixing bowl.. Leave in a warm place to prove until they are well risen (double in size) 6. 1 . salt and nutmeg. 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. 4. add sugar and mix thoroughly. Combine milk and flour. about 1 tsp in each hole. 5.
7. 2. Add the dissolved yeast. Day old bread is usually preferable. the bread cam be sliced before or cut after filling if necessary. Vegetables like lettuce tomato and onion slices may be added. corned beef. it should be attractively arranged. 6. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. sardines. Avoid making very large sizes. Add some currants/fruits if available before folding into crescent shapes. Cut into 4-6 inches of the base of the triangle to form a crescent. b) The filling can be made from meat. Mix all the siffed dry ingredients together in a small bowl. ketchup or mustard cream). When dough is ready for proofing. fish. boiled or fried egg. 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. Corned beef or chopped egg can be used as alternative. closed or multi-layered. Sandwiches may be served hot or cold. Fry in hot deep fat until golden brown on both sides. Spread on crackers or toasted bread triangles. Keep them covered and use as tea sandwich. especially when some items have to be chopped or mixed up. jams and other spreads. 3. Roll out on floured board to inch thickness and cut with doughnut cutter. When sandwich is planned for lunch. 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. Dissolve yeast in half of the warm water.45 5. 3. Also do not use filling that can soak the bread. There are four basic considerations in making sandwiches: a) The Bread: This is the most important item used and can be from any type of bread. smooth and pliable dough. 2. salad and various types of food. Knead to elastic-like texture. 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 . jam. Drain off fat and roll in granulated sugar or top with favorite icing. roll out into ¼ inch thickness. They may be filled or spread with a variety of items such as meat. Makes 20 doughnuts. In using fillings. Drain and mash sardines. 4. d) A garnish should be added to a sandwich when it is ready to be served. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Party or tea sandwiches should be in small triangular sizes. 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. Rub in the margarine. 4. 6. 5. 8. Handle gently. with or without sauce such as (salad cream. Mix thoroughly into a soft. Combine sardine and blend with remaining ingredients to desired consistency. egg and almost the remaining water or as needed to obtain correct consistency of dough.
Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. but egg yolk and fat are not included.46 Method 1. The flour mixture and milk are added to the cream mixture and set aside. Regular bread slices can also be used. The cake must be baked in a well greased pan for easy removal when baked. Fill the bread with the grilled meat. Conventional sponge method in which the fat and half the sugar being creamed first. In a separate bowl. baking powder and salt) are folded into the creamed mixture. large cakes must be level at the top. 3. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. Pastry-blend or rubbing in method involves blending of fat and flour together. marble cake and coffee cake. Examples are queen cakes. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Beaten eggs. the equipment available. 4. adequate size of pan and baking temperature. consider the quality and type of cake as indicated by the recipe. eggs and raising agent.15 minutes. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. The creaming method usually produces better quality. An examples of this type is chiffon or feather cake. sides of pan when baked. 6. The mixture is well beaten till light and foamy after which the dry ingredients (flour. 5. The pan must not be filled more than half for two-thirds with the batter. the melted margarine. A good quality cake must be light. The eggs are separated and only yolks are beaten into fat mixture. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. sugar and flour in addition to flavorings. sticky or crumbly. sugar. milk and vanilla are gradually poured into the creamed mixture. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth.15minutes. 2. Also. Combine all ingredients except mayonnaise and the bread. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. 2. The quality of cakes is very important. Split the oblong rolls in half and spread margarine on the sliced surfaces. Queen cake and ginger bread can be made in this way. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. even in colour and firm. 4. Examples are shortened cake. 2. Combine all ingredients except bread in a bowl. Put in the oven to bake for 10. Remove from heat and slice the rolls into two. beaten eggs and milk are beaten together to blend thoroughly. spread ½ teaspoon mayonnaise on the meat. fruit upside down or carrot cake. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. cakes. It must not be heavy. the cake will be hard when baked. In order to produce good quality cakes. Toss well. type offat and amount of time available. In addition. Cooked on both sides. Pure sponge cake uses only egg whites. Chapter Six CAKES. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from .. Small cakes like queen cake . All ingredients must be at room temperature when mixing cakes. This mixture is gradually poured into the flour ingredient and all are beaten together with electric mixer or manually with wooden spoon till the mixture is smooth. There are four basic method of mixing cakes 1. it is essential recipes and use proper ingredients appropriate method of mixing. In choosing mixing method.
QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Cream margarine. Note: 1 ½ tsp vanilla. Beat egg and stir into the flour ingredients. 3. Sprinkle lemon rind over remaining flour. 3. Stir in lemon rind and mix well. beaten well in each addition. Make 12 small cakes. When baked remove from heat and place on cooling racks. 2. Sift the flour. one at a time. 2. and beat with wooden spoon. Cream margarine and sugar thoroughly until fluffy: 3. it means the cake is baked. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Sieve ‘flour with baking powder. Gradually pour beaten eggs into the creamed mixture. Fold in well 5. sieve two times. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. 5. . 6. Grease cup cake pans and fill the pans.47 should have good shapes and rounded but slightly peaked tops. QUEEN CAKES (RUBBING . Add the lemon juice and the milk gradually as the constituency becomes stiff. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Finally fold in the last portion of the flour mixture and remaining milk. Now add a half of the milk and a second of the flour. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Spoon mixtures into well greased queen cake pans or paper cups.METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 ½ tsp baking powder 3 eggs ¼ tsp salt 125 grams margarine/oil ½ tsp nutmeg 1 tsp lemon juice 1 ½ tsp lemon rind Method 1. alternating them. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. 7. Nutmeg (grated) 3 tsp baking powder 4 egg. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Add vanilla and cream well. Cream well until the mixture is light and fluffy to a dropping consistency. Having all ingredients at room temperature. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice 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. salt and nutmeg. sugar and vanilla together with electric mixer or wooden spatula. salt and nutmeg into a bowl.IN. 4. When the knife comes out clean. 2 tbsp desiccated coconut or currants can be added when mixing. 4. Add the washed eggs. lime/lemon rind 150 grams sugar ¼ tsp. until well mixed Add baking powder and nutmeg into flour. 2. 8.
Bake in 350°f in a pre-heated oven for 45 minutes. Baking powder l tsp baking soda 120m1 diluted milk . grated carrot and toasted coconut. The batter is now in three colours (cream. Put water in a small pot to boil. one at a time. baking powder cream of tartar and salt three times. vanilla and currants alternately. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. custard powder and nutmeg. Top the brown with the pink as second layer. margarine. Bake in pre-heated oven for 40 minutes. alternating with milk. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 6. Mix the batter thoroughly. Using a whisk or mixer. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. Stir the mixture into the boiling water. 3. 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. 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. 5. Sift flour. salt. 3. 4. 7. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. invert on a cooling rack can iced or served with vanilla sauce. Stir in flour mixture. brown and pink) in 3 bowls. Serve 10. 3. 4. 2. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Cream sugar. Sift flour. Cream margarine and sugar thoroughly. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Sift cocoa powder into one portion and the pink colouring in another portion.48 4. Mix well and share batter into three equal separate portions in 3 bowls 5. baking powder and all spice together. Add dry ingredients. peeled and mashed 2 large eggs 1 teasp. sugar and vegetable oil. 2. 2. 6. 6. Pour into a well greased square or round pan. Serves 12. Blend in colours very well without over mixing batters. blend eggs. beat well after each addition of egg white. Using an electric mixer or whisk. When baked. Spread the brown mixture at the bottom of the pan. Fold in the sifted dry ingredients alternately with milk.
using half of the milk. 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. 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. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Cream margarine. 4. 7. Melt the margarine and ensure that all the ingredients are held at room temperature. Spoon topping over the whole top of the cake. place margarine. Note: Caramels. lemon rinds and remaining brandy. Place on a wire rack to cool completely when fully baked. Sieve out fruits and toss in little flour. 2. Pour into a greased brunet pan or hollow pan. Method 1. Sift together the flour. and leave to cool slightly. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. This can be used in place of browning. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Bake at medium heat until cake is cooked (45-50minutes). Pour batter into well greased and floured pan. allspice and baking powder. 3. Fold in the flour mixture into the margarine-sugar mixture. 2. Soak fruits in brandy. 4. sugar and vanilla until light and fluffy. Mix thoroughly until foamy. 6. 5. baking powder and soda. 3. Beak in the eggs one at a time. 2. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . then stir in the toasted coconut. Gradually fold in the flour mixture and floured mixed fruits. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Preheat the oven 4.) 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. Add caramel or browning to sugar mixture.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 5. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. To make the topping. Remove from heat. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. nutmeg. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 3. honey and grated coconut in a sauce pan and cook for about 5 minutes. Sift together the flour. Beat eggs and add to margarine and sugar mixture. Add the flavorings.
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. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Mix the soya bean flour. Mix again and knead a second time. 5. add half o f t h e flour and mix until smooth. Cover and set aside for 5minutes. Add the remaining flour. Beat well until the mixture is well blended. margarine salt and the remaining sugar in a bowl. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Reduce heat to 350°f and bake for 4Ominutes. Pour cake batter over the pineapple as a second layer. Method 1. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Combine margarine. 3. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. 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. 4. Serve with vanilla sauce as a dessert/sweet. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. bake in a pre-heated oven for 30 minutes. little at a time. Shape in to two loaves and place in a greased bread pan. Mix dough thoroughly until it stops sticking to the hands. When double in size. 3. The pineapple should be evenly distributed all over the bottom. sugar and vanilla and cream well. Stir the dissolved yeast into the oatmeal mixture. 2. 2. When adequately risen again. . 3. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Put the oatmeal in a large bowl. Remove from pan and insert on cooling rack. Place on a board and knead until firm and glossy. 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. 2tbsp sugar (reserve 2tbsp) and the salt. CARAMEL 100g sugar 200m1 cold water Method 1. bake in pre-heated oven at 4000 f for 10 minutes first. 6. 6. 3. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. stir in the warm milk and boiling waters. Shape into loafs and place in a warm place to rise until double in size. reserving some for kneading. Fold in the dry ingredients alternately with the milk. 2. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Set aside and leave to cool completely before using for cake or caramel custard. 2. Makes 2 loaves. Set aside until lukewarm. 4. Add one egg at a time and beat thoroughly.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 4. 7. Dissolve yeast in warm water with l tbsp sugar. 5. Add the margarine.
Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. beating well. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. 4. Grease a medium. pour the boiling water over the oatmeal and mix thoroughly. Beat egg white again. Store in air tight containers for later use when cold. Cream margarine and sugar until light and fluffy. Prepare caramel and set aside to cool. . 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. Gradually beat in tile beaten eggs. beating very well. Mix the brown sugar and margarine till soft. 2. 2. Beat eggs till thick and mix in to the sugar and fat mixture. Mix the orange juice with the rum together 4. Toss together and set aside. 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. Mix together and add the currants to mixed fruits. 5. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Bake in a pre-heated oven at 350° for about 45 minutes. Add the egg yolks one at a time. Now sift the baking soda. Gradually blend in the softened oatmeal.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. . Cream margarine and sugar till light and fluffy. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. stir to prevent burning or uneven browning. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Grate the coconut and spread out on a baking tray and put in a preheated oven. 6. Cover and set aside for 20 minutes. Bake till dry but not coloured. Sift together the first 5 ingredients twice 2. 3. Break and grate off or scrape away the brown surface of the coconut flesh. cinnamon and salt into the sifted flour. Add the caramel. Occasionally. 3. Stir in the orange rind. 4. 2. 3. vanilla and almond extract.51 DESICCATED COCONUT 1 coconut Method 1. Fold in the flour ingredients. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Decorate for anniversary ceremony when cool.
remaining sugar and salt in a bowl. Add scrambled eggs or sausage as breakfast dish. beat the mixture lightly for about 3 minutes. 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. margarine. Fry until golden brown on all sides. Sift the flour. Alternately mold batter in balls and drop in the heated oil. 5. Flip the pancake cover to brown the other side. Drain out oil and serve as snack. 2. In a separate bowl beat the egg. 4. 3. Make a well at the centre of the flour mixture and add one beaten egg at a time. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night.52 5. fat. salt and baking powder till the mixture becomes crumbs. Sift sugar. 4. Fry until the mixture is light brown and remove with a straining spoon. 3. Dissolve half of the sugar in the yeast. 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. Yields 1 serving of4 pancakes. 2. Beat the batter until it is smooth. Mix the flour. Bake in the pre-heated oven for about 45 minutes. flour. Stir in the milk and mix thorough. At this time the underside of the pancake is golden brown. 9. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. salt and baking powder. 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. 6. Serve as a snacks. Beat and drop the batter in balls from oiled Spoon into the hot oil. Lightly grease medium-sized baking pan and pour the batter into the pan. Heat the oil for frying and use oiled spooned to scoop the mixture. 3. 6. sugar. 7. 7. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Cover and set aside for about 10 minutes. milk and vegetable oil. rise to the top and become popped. Heat vegetable oil. Cover and allow to ferment till it bubbles (1 5 minutes). 5. test for doneness and remove from heat. . Stir in the nuts and mixed fruits. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Stir in the dry ingredients into the milk egg-mixture. 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. Serve with honey or pancake syrup. Using a wooden spoon. 8. Mix the sifted flour. Allow to cool and cut into squares to serve as finger food. Pre-heat the oven. 2. 5. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. When brown. 4.
chilled and cut into desired shapes with biscuit cutter. Prepare the filling and set aside to cool. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. Cookies is another favorite snack made from soft dough. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. fat. 2. nor too soft or crumbly. Bake in pre-heated oven for 30-40 minutes. Add the fat and mix until mixture looks like fine bread crumbs. 6. 3. Roll out to ¼ inch thickness on floured board and cut into shapes. (2) Flaky pastry has ratio of two-thirds fat to the flour. and cold water is desirable. Cold water is added gradually to the mixture and it is combined together. pies may also be fried in deep fat. 4. It is made with flour. 5. fish or sausage fillings. Makes 8 pies. Over mixing will result in toughness of cookies. Pie filling must be made earlier and cooled before filling the pie shells. 7. eggs and milk. BASIC PASTRY (FOR MEAT. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. For best result. The water is used to bind the ingredients. rising agents and flavorings. Cookies should neither be too hard. They should be removed from the trays immediately they are baked. After mixing. The tops at the top of each pie with fork or knife to permit steam to escape during baking. always set aside some flour that will be needed to sprinkle on.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. 8. Sprinkle with enough cold water to moisten. When mixing and rolling. When baked. Cookies can be mixed by creaming method or pastry method. Before mixing the ingredient for pastry. care must be taken to avoid kneading and over stretching of the pastry for handling can cause the pie crusts to shrink and become tough when baked. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. It produces very tender and flaky crusts. It produced less flaky and tender crusts and it is often used for commercial productions. salt and water. sugar. The dough is gathered to form a ball and rolled on a flat surface. board and dough when rolling. . Cut the top with a fork and the beaten egg. The surfaces may be smooth or rough. Fill with meat. After mixing. The pies must be sufficiently filled. fat. The flour must be of good quality in order to produce firm products. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Gather into a ball and set aside for 15-30 minutes. Plain pastry may be classified according to the ratio of fat to flour. tender and golden brown in colour. The salt contributes to flavor and the fat gives tenderness. Cover the pie shells and seal properly. SAUSAGE ROLL AND FISH PIES) i) Short-Crust Margarine Pastry (ii) Oil Pastry 300 grams flour (sifted) 300 grams flour (sifted) Pinch salt 2 tsp baking powder 150 grams margarine 150m1 vegetable oil 100ml cold water 50m1 cold water 1 egg for glazing 1 egg for glazing Pinch salt ii) Margarine-Oil Pastry 300g flour ½ tsp salt 60g margarine 60m1 vegetable oil 60ml water (iv) Suet Pastry (Economy) 300g flour 3 tsp baking powder 100g margarine/oil 75m1 water ¼ tsp salt Method 1. 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. well folded and sealed together to prevent leakages. the dough is lolled. The softer doughs may be dropped on baking trays for baking. Toss flour and salt together. Alternatively. the pastry dough should not be over stretched when rolling and cutting. pastries should be flaky.
8. folding in and stirring well un flour is well absorbed. Fry for 2 seconds and then add minced beef or fish flakes. 5. In a bowl cut in the margarine and rub in to have flour crumbs. 5. Mix the sausage and curry or nutmeg. Gather the mixture in small balls without kneading. 4. 3. 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. melt margarine or heat oil and add onion. . 6. chopped and boil 2 ½ margarine or vegetable oil Method 1. Stir-fry for 2 minutes and remove from heat. Rub the sausage generously along the centre of pastry. 9. Using the rolling pin. water and the seasonings stir well to mix up ingredients. In a saucepan. Handle dough as little as possible and place balts on a floured board.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. Rub in the fat into the flour. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. 6. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Remove 2-3 tbsp of flour mixture for rolling out. 3. Roll up the remaining pastry. Using a spoon. 4. Add baking powder. nutmeg and sa1t Toss together until mixture forms crumbs. spread the mixed sausage on the surface of the rectangle. 5. 2. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. 3. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. See diagram for rolling out cutting guidelines. Sprinkle flour into the mixture. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. 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. Add the beef broth. 4. 7. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. Prepare the margarine or oil pastry. which now gives 4 sausage rolls. Bake in preheated oven for about 40 minutes or till light brown. Use fork to cut the top of the rolls and place in greased pan. Sift flour and salt 2. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. 2. roll out the dough into Y2 inch thickness in rectangular shape. Add carrots. peas. Cook for 8 minutes until beef is cooked. Roll over in two or three folding.
Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. pressing together to form a whole egg again. curry. salt. Add the flaked fish. 2. flour board with reserved mixture. salt ingredients thoroughly. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Make a thick paste with flour remaining margarine. Peel the boiled eggs. flour and salt into a bowl. the chin-chin will soak the oil and will no be crisp. 3. Cut into rectangular shapes and fill them with the cooked fish filling. 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. 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. 2. 6. Seal the edge of the last fold with little water. 5. 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. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. Heat oil in deep fryer and fry the rolled up egg till golden brown. cut length wise through the middle and scoop out the yolks. 6. Serve wit groundnuts as snack. Place the yolk in a bowl with the minced fish. 5. seasoning and water. 4. Allow chin-chin pieces to drain off oil after frying. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 3. 3. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Do no knead pastry. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . Sieve the baking powder. Add cold water and bind together. 4. Stir well and sprinkle in the flour to bind the ingredients. Split into 2 sections again and garnish with cucumber slice to serve. milk. Pre-heat oil and fry until light brown. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Heat the vegetable oil and onion in a frying pan for 2seconds. 4. pepper. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Gather the mixture into a ball and roll into ½ inch thickness on a board. 6.55 2. 3. Note: Corned beef or sardines can be used as alternatives. 5. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. 2. If heat is too low or much quantity is fried at time. Cover each half. Drain and serve hot. pepper. 7.
Fry pies in heated vegetable oil till golden brown. salt and baking powder into a bowl 2. Remove sugared paper and cool the roll on a cake rack. sugar. After 5 minutes of whisking. 3. 6. heat until the coating is golden brown on all sides. 2. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Peel hard-boiled eggs and set aside. 4. without stretching. 2. 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.56 Method 1. When baked. 7. vegetable oil for frying . Fill each pie shell with the prepared filling. 8. 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. Make a well in the centre. Put the mixture in to the greased pan over the paper and spread evenly. drain serve as snack or cocktail. Bake in a pre-heated oven until golden brown and firm. 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. sugar and salt together 3. Gather the soft dough in a ball. 6. 5. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 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. 9. 7. Now spread the warm jam all over the surface of the rectangular-shaped cake. Sieve flour. turn out the cake on a sugared paper and remove the baking paper carefully. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Fold in lightly with a metal spoon. 3. 5. Cut into smaller rolls. share the dough in to 6 portions and flatten each portion to ¼ inch thickness.80m1 water ½ tsp baking powder Beans. Now coat the shelled egg with remaining flour and wrap each egg. Cut the margarine into the flour ingredients. mix flour. 4. Gradually fold in the vanilla and warm water. Now whisk. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Roll out pastry about ¼ inch (1/2 cm) thick. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Use a pastry cutter to cut pie shapes. Heat oil for deep frying and cook the eggs under moderate. 4. Grease a swiss cake pan and line with a greased paper. Add cold water to make the dough. Coat the remaining eggs. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. Sieve baking powder into the sieved flour and sieve the sugar separately. Reserving one table spoon of flour. with a portion of dough. Rub in the margarine for the flour mixture to form crumbs. Taking one at a time. 5. 8. Serve as snacks. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour .
Beverages may come from mostly animals or fruits and vegetables. malted and vegetable juices. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Shred coconut and set aside. Cream margarine. the beverage is known as fruit drink. 6. Stir in the water. 2. They are later mixed with water or other beverage and served chilled. Gradually add flour. add flour and mix well. 3. Nourishers: Milk shakes. egg hot drinks. Energizers: Malted and vegetable drinks. cocoa. ensure that good quality fresh fruits are used.58 Method 1. beer etc. egg drinks. Stir in the coconut and mould into I inch balls. 2. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Make 3 dozens. Bake in slow oven for about 20 minutes or until firm to touch. Also. Beat in egg and vanilla. coffee. 5. Use filling for sandwiching sponge cakes as well. Allow them to cool thoroughly before removing them from the baking tray. stimulating drinks between meals. 4. 7. 2. Milk contains protein. 3. 3. Stimulants: Coffee. Maintenance of proper hygiene is important when handling the ingredients. However. They are grouped as follows: 1. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Soft drinks. When preparing beverages. fruits juices. Peel or scrape off the brown back of the coconut flesh. Sedatives: Alcoholic drinks. Place the balls apart in an ungreased baking tray or sheet. flask and teapots. tea. boast the body’s energy and vitality and ensure a healthy lifestyle. Add sugar alternately with egg white. lemon grass and scent leaf tea. fruit and milk drinks are more nutritious. sugar and vanilla. Refreshers: Fruit drinks and soft drinks. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. beat until blended. Put 2 or 3 cookies together with the vanilla filling in between them. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. 2. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Bake for 8-10 minutes. Remove from heat and cool on wire racks. 5. . Makes 2 ½ -3 dozens. 5. Nutritious drinks provide specific nutrients to help fight illness. fat. 6. beating until light and fluffy. mineral water. ensure that you use appropriate’ utensils like jugs. Cream margarine and sugar. as accompaniments to meal or the final course of a meal. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. 4. Chill for ease in handling. 3. fresh fruits drinks. 4. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. minerals and vitamins. 6. tea and cocoa are popular in meals. 8. Blend vanilla and desired food colouring.
Orange and pineapple juices maybe added. Remove seeds. 2. Slice the bananas and dice the pineapple. reserving the shell. 4. 2. Blender can be used to crush the pulp before sieving. 2. Squeeze out the juice. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Leave to cook and chill before serving. Wash fruit and cut into sections. Scoop out the melon fruit. trim the edge for the watermelon shell by cutting a saw tooth edge. Using a sharp knife. Chili before serving. 3. Sweeten with syrup 3. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Stir in the orange juice. 3. Wash and cut fruit into halves. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Boil the water and leave to cool. Cool and add to fruit drinks. . scoop out the pulp and squeeze out juice through a sieve. peel pawpaw and remove the seeds. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. Pour over the juice in a jar.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. 2. discarding the seeds. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Boil for another five minutes for4fie syrup to thicken slightly. 3. Combine these in a bowl to prevent browning of the bananas. Make ½ inch water melon cubes from the scooped watermelon. 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. Add syrup to taste and the lemon juice. Wash. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1.
Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 2. The fleshy part of pineapple is cut and served as a dessert or refreshments. 3. Wash. Pour into jugs and chill before serving. Mix well and pour in to cocktail glasses. Garnish side of glass with cucumber/lemon slices. Remove from heat. 2. Sweeten with syrup and add the lemon juice. 3. Scrub pineapple. Wash them in clean water. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Add lime and syrup. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 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. Leave to cool completely. Alternatively. Boil the 3 litres of water and pour over the washed zobo. Add the pure water and strain into a glass jug. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. 2. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Sort the dried zobo flower to remove all dirt in it. scrape and grate carrots. 4. Serve chilled. 4. Add ice blocks to serve immediately. Use a blender or juicing machine to blend the fruits. 7. stir in the ginger or cloves and set aside for few minutes. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Wash. Method 1.60 2. 3. Serve chilled in glasses and garnish with lemon/lime slices. 6. Cut beetroot in to small pieces as well as the apple. Filter very well and discard the chaff. 2. 5. peel and remove the hard core at the middle. Stir in the pineapple juice and sugar to taste. Cut into small chunks and put in a bowl. remove immediately from the water and place them in a sauce pot. Cover and keep drink until cold. 4. Add previously boiled water to mashed pawpaw and strain into a glass jug. 5. 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. Sweeten with syrup or honey if desired. Stir in ginger. Add the bitter lemon last. Wash lemon(s) and squeeze out the juice. Mash the pawpaw or pulp in a blender. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Add the pure water to filter and obtain the juice. but do not peel beet root.
Chill till serving. Chill and serve garnished with lemon slices. 2. chilled. 5. Remove the flesh of the sour sop and discard the seeds. Garnish with orange slices serve in tall glasses. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. add sugar or syrup (if necessary) and boil for 20 minutes.61 Method 1. Add the bitters and ginger ale. Mix the orange juice and milk together. 4. 2. Add milk flavour 2. 4 lemon slices 2 tbsp sugar syrup . The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. 4. Filter the mixture through a fine sieve into another plastic or glass bowl. Crush it and pass through a sieve to extract the juice. Mash but do not blend the plantain pieces and add the water. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 5. 2. Pour liquid into a pot. Wash and peel bananas/plantains. 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. 2. Wash fruit very well. Pour mixture into an air-tight plastic bowl and cover well. Note: Pineapple or grape fruit juices may be used or added. 3. sweeten to taste with the sugar or honey. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Add syrup and nutmeg/vanilla. Pour the fruit juices and tea over a large block of ice in a punch bowl. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Mix all the ingredients in a punch bowl. 3. After heating cool and chill drink till service time. Slice into bits and put in a bowl. 6. Serve immediately in wine glasses garnish with lemon slices. 3. Chill the orange juice and the wine. Place in a bowl and add a little water to the fleshy part. 6. M ix in remaining water and strain the liquid into a glass jar. Serve in tall glasses garnished with few pawpaw chunks. Avoid use of aluminum utensils.
Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Combine the juice in a bowl. Blend half of the orange juice and milk in a blender until smooth. Mix well after each addition. Stir in the syrup and strain. Stir in the remaining orange juice. Squeeze the juices from the lemons into a jug. Mix all ingredients either by whisking or mixing in a blender. Stir in the brandy. Cut into pieces. 4. Add sugar if desired. 3. 2. Cover the jug and allow the lemonade to cool. Serve chilled. 2. 2. 3. one at a time. 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. Peel the lemon and out the pit including the seeds. Serve chilled with lemon slice topping as garnishing. Add the lemon rind pour the water into the jar. Add the syrup to the juices 4. Pour into glasses. Wash and break eggs into saucer. Add eggs to mixture. Serve into four glasses and add ice cubes. 3. 2. tangerines. Strain the juice into a jug. Push the lemon pieces and apple sections through a juice extractor/blender. strained juice and sugar syrup. Stir well and add the wine or ginger ale. 2. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Add ice cubes and lime/lemon slices and serve chilled. Note: Oranges. 3. Chill the brandy. Half a teaspoon of brandy flavor can be used in place of pure brandy. Dust with nutmeg as garnishing. Wash lemons. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Wash and cut apples into sections.62 Method 1. Dissolved sugar in water. lime or grapefruit can be used in place of lemon or in addition to lemon.
In preparing and serving desserts. Mix carefully until slightly smooth Handle pastry gently. Serve chilled in glasses with ice cubes. 6. Wash. Add three quarters of the water to the carrots and strain out the liquid into a bowl. 3. beans pie or fish pie. Place in a greased. Cream eggs and sugar. 4. Allow to rest in a cool place before using for jam tarts. They increase the enjoyment of meals. 2. 5. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 7. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 3. 3. floured baking pan. making sure that it is not stretched 4.63 Sugar to taste 800m1 water Method 1. Therefore. appropriate cooling temperature is important for maximum enjoyment of such dishes. Most light desserts are usually served chilled. Stir in the run or run flavouring. 2. Add the pineapple juice and pour into a jug chill and serve garnished with cucumber slices and pineapple chunks threaded on cocktail skewers placed on glass of the drink. vegetable tarts. Whisk eggs. Fold in the melted margarine or vegetable oil gently. Add the remaining water to the crushed mango and filter out the liquid. Fold in sifted flour and baking powder very gently 6. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 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. Continue until smooth mixture that light. stirring well till dissolved 2. creamy and double in size is obtained. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Melt margarine and leave to cool. Remove from heat and whisk until cold and thick. 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. Beat in the vanilla and lemon extract. Place in a bowl and mash very well. 4. Add margarine and nix well 2. Cover and set aside. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. peel and chop mango flesh. Leave to cool 3. cakes an puddings) and light dessert dishes (ices and fruits). cloves and vanilla Mix thoroughly. 5. Cut up carrots and blend to a smooth pulp. sugar and cream of tartar in a bowl over a pan of hot water. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 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. They are usually served as the third courses in meals (fruits pies.
and bake for 25 minutes. 4. 3. Serve in cups. 2. 2. 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. 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. Add vanilla and chill before serving 8-10 servings. Remove from heat and leave to cool. 3. stirring constantly as the mixture boils. 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. . 3. 2. stirring constantly with a wooden spoon. 4. Pour into greased baking pan. Freeze in covered plastic container until it is firm (4hrs). sugar and egg yolk together. Beat egg yolk and blend 25g of sugar.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 5. 2. Do not allow to boil. milk. Mix cornstarch or custard and a little milk. Beat reserved egg whites to stiffness and fold into the cooled milk. nutmeg and salt. Return to sauce pan and cook over medium heat. Gradually add the vanilla or banana flavor essence. Beat eggs slightly. make it thick and set aside. Makes 6-8 servings. Fold the egg whites into the egg yolk and milk mixture. 5. Beat the milk mixture until thick and stiff enough to form peaks. Place the milk mixture over water simmering in the pan. Add vanilla and pour into a shallow pan. Cook for 2 minutes longer and remove from heat. Separate eggs . Dissolve gelatine in 2 tbsp water and stir into milk mixture. Heat milk to lukewarmness. Heat the mixture to hotness. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 3. salt and milk. beating only the milk. Serve as dessert. Add the cooked cornstarch and mix well. vanilla. Cook water in a pan and leave to simmer. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness.serve topped with cornflakes. 6. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Prepare cornstarch with little boiled water. Vanilla/nutmeg Method 1. Freeze for 30 minutes until mushy. 4. Get the egg-milk mixture from freezer and beat till smooth and creamy. fruit chunks or jam. mixture. stirring until it thickens. add sugar. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture.
4. Top with coconut pieces. 2. Pour warm milk over egg mixture. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Bring out and beat well again till mixture is fluffy Mix cornflakes and coconut flakes and line the bottom of a square dish Pour ice cream over coconut and com flakes. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. 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. 4. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Use as spread for bread and filling for doughnuts. Colour is golden brown. Serve decorated with corn flakes. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 3. Remove from the hot water bowl and leave to cool. 4. 3. 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. Cook until set but not sticky (about 35 minutes). Dissolve gelatine in the remaining 2tbsp4water over low heat. Cool and bottle. Mix orange juice and honey and pour over the fruits. 3. Combine all the fruits in a bowl. except shredded coconut. sugar and vanilla/banana flavour together. Cover and chill for at least 3 hours. Add the remaining sugar and lime juice. (not hard frozen) stirring once. vanilla .65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Scoop into cocktail glasses and garnish with a slice of lemon. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. Keep refrigerated. Toss gently again before serving into cocktail glasses or salad cups. 2. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Juice from pawpaw can also be added. Heat 250ml milk diluted with 3tbsp water to warmness. 3. 2. Freeze until mushy. 2. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. While still hot. Combine all the above ingredients in plastic bowl and mix well. Toss gent1y using a wooded spoon. stirring occasionally. 5. Beat eggs.
Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. lemon juice. vanilla and lemon. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Beat milk until thick. mixed fruits ginger and nutmeg. 5. add the eggs. 3. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. 3. Whisk the chilled milk and sugar. Gradually add the gelatin mixture. 2. Press the juice through a sieve into a bowl and reserve the juice. Chill milk for about 3 hours. Peel and chop the mango flesh. Add the mango juice. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Sprinkle ½ of the corn flakes into a round or square pans. ginger and remaining sugar 75g over a boiling water till melted. Whisk gelatin till fluffy. Mix gently. 6. Dissolve gelatin and chill till firm. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1.66 Method 1. 5.40 minutes. 4. vanilla. 2. 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. 6. When the pudding are cooked. Beat eggs and add the flavourings. beat gelatin until fluffy. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Sour sop juice (undiluted) may be used. 4. 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. Add lemon juice and sugar. 4. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Bake in a preheated oven for 30. Scoop gently into desert cups and top with the mango chunks. When the bread is softened. 6. When set. Cover and freezer till set. Allow to cool Place sauce on plate and serve the pudding on top. combine100g of margarine. Add the beaten 1 egg and whisk till thick. Chill the milk for 3 hours 2. 7. 3. add the gelatin mixture and beat well. m. .
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. 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. Bake in 350 of pre-heated oven for 45 minutes 6. Heat the cold water and sugar in a pan till the sugar dissolve 2. Add the remaining ingredient and mix together. salt and baking powder together. Sieve well Add the raisins. In a bowl. 6. Mix salt. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 4. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. nutmeg and baking powder Stir in the milk until smooth 3. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. 6. sugar. Blend in the milk gradually 2. pudding may be streamed on top of the cooker. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. diced 100g raisins . 4. mix flour. Add flour ingredients to the creamed margarine mixture and blend well. 5. Make 6 servings. Spoon the fruit chunks evenly over the batter. FRUITED ICE MILK 1 firm mango. Add the sugar. Pour into the pan with the melted margarine. and all spices in a separate bowl. Cream margarine and sugar till fluffy. egg and milk. 4. Serve into dessert plates and top with ice cream or vanilla sauce. Alternatively. orange and mango ½ tsp nutmeg Method 1. Makes 10 serving. Remove syrup from heat and cool. 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). 5. 3. 3. 5. Spoon into well-greased custard queen cake cups ¾ fullness. flour. Wash peel and chop pawpaw 4. baking powder/soda. Add vanilla.67 Method 1. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. flour. 2. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Melt margarine in a square or round cake pan 2.
Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Remove from freezer and whisk very well Add the sugar and whisk again 3. Cover the bowl and return to freezer and freeze till firm. Serve in cocktail glasses. Fold the fruits into the whisked milk in the bowl.68 Method 1. . 4.
aesthetic value and quality of cakes. Always defrost the cake completely before icing. 5. For the decoration: Decorating syringes or tubes (plastic or metal). rich cake etc) and obtaining the ingredients specified by the recipe. if frozen. rolling boards and pins. Place the cooled cake in a cake board for the icing. cake pans. For cake baking: Cake recipe. Skill in application of creative knowledge in designing special decorations. aluminum foil wrap. 3. spatulas or palette knife. wooden spoon. 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. place the cooling rack over the top of the pan and urn both pan and cake over. The only special tools needed are as follows: 1. For the icing: Icing sugar. . Creaming gives better result. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. The following are some specialized pieces of cake decorating equipment: 1. 4. design rollers. Icing also contributes to the taste of the baked product and prevents loss of moisture. The type of ingredients used and mixing technique. The cake may be iced in about one and half hours after baking or it may be frozen up for up to three months in heavily wrapped foil before icing. 3. To remove cake from the pan. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. zigzag ruler/comb etc. (marble. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. richness. 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. Success in cake icing depends on three major factors: 1. decorating rule or comb. 7. 8. Set aside.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. Cake Baking Information 1. cooling racks. The main purpose of icing cakes is to enhance the beauty. eggs. 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. 2. Cream the cake and mix to recipe directions. Nozzles are available in different shapes and sizes. 8. plastic or metal turntable. scale and other measuring tools. Start by deciding on the type of cake desired. wooden spoon. carrot cake. When baked. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. 7. cake boards. 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. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. Pre-heat the oven to temperature (gas mark 3) specified by recipe. icing colour kits. Place the cake in the pre-heated oven and bake according to temperature specified. mixing bowls and spoon. 3. 3. 4. 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. Different shapes are available according to cake pan sharp. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. electric mixer. electric mixer. It is available in plastic or foil scaled thick papers. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Lift the pan off carefully and let the cake cool completely for at least one hour. Cake Board: Necessary for placing the cake. margarine. decorating bags. coffee. marking rings and cutters (plastic or metal). 6. Spread the batter evenly to the sides of the pan. It should have soft natural brittles that should leave no marks when brushing. 5. 2. 2. ingredients. 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. Consider method of mixing. 6. nozzles. sieve etc. egg beater. The right equipment 2.
Sift the icing sugar. 10. 6. jugs and scale. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 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. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. It Is usually expensive but use full for perfect finish. 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. Add remaining sugar to make icing stiff if necessary. Brush off cake crumbs and position the cake properly on the cake board. Add the glycerin and lemon juice. 7. 3. Cream with wooden spoon or electric mixer. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. glass or stainless steel bowls that are easy to hold and is provide good support. 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. 15. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Re-beat the icing mixture and spread generously over the cake surface. For icing. Place margarine. vanilla and half of the milk in a mixing bowl. spoons. 2. 2. Separate egg white from the egg. Mix Bowls: Plastic. Reserve the remaining sugar. 6. 14. The cake with sugar. 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 . 9. Cutters: These are available in different shapes and sizes. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. These include cups. 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. Cover and set aside for about 30 minutes. 11. gradually stir in sifted 900g icing sugar arid egg white. sifted icing sugar. 4. Follow the icing tips presented in this book. making sure none of the egg yolks get into the white and beat gently to stiffness.70 9. 4. 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. Continue beating till the mixture is stiff but is of spreading consistency. 13. In a mixing bowl. Place the cake on a cake board. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Apply sugar syrup or jam all over the surfaces of the cake. Beat well with a mixer or wooden spoon. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. using palette knife or spatulas. 3. 8. 5. 12. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. Add more sugar to make icing stiff if necessary. Use a pastry brush to remove loose crumbs from the cake. syrup/jam for cake icing to stick well to the cake. 7. 5.
Dusting corn starch powder or icing sugar on a flat surface. and water (a drop at a time) and if it is too soft. Now place half of the sifted icing sugar in a bowl and make a well. 2.71 Method 1. For decorative rolling. allow it to defrost and knead again until soft and pliable. pliable and no longer sticks to the hands. Trim excess from the base. 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. Let mixture stand and cool to lukewarm. a little at a time until the icing sugar are added. 7. knead the sugar mixture or fondant. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. use same method of preparation to apply petal taste icing using these ingredients. add the liquid glucose and water. . 4. 3. glycerin and cold water in saucepan and stir well until thick. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 6. 6. 8. 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. Add the sugar and blend them very well. Decorate with piping softer icing or cut out flowers and designs. Roll out the fondant in enough portions. using a wooden spoon until mixture is fully mixed up. 11. As you roll. Knead well. . bring out from freezer. Add the beaten egg white. 9. Place the mixture over low heat and heat until dissolved. Continue to knead until the ‘fondant is smooth. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Mix icing sugar and gum together. Attentively. Attaching ornaments and sugar beads if desired. using a rolling pin on a clean board. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 5. Beat the egg white and glycerin in a bowl till frothy. liquid glucose. add more icing sugar. Stir in the shortening and while shortening is not completed melting. Mix in more sugar. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Use cutters to make plaits. Coat cake surfaces with j am or syrup. Gather the sugar and gelatin mixture into a firm ball. Note: Alternatively. Method 1. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. leaves. 3. remove the mixture from heat and add drops of flavour or colouring if desired. Gently lift the fondant over the rolling pin and place over the jam coated cake. 5. 4. Leave paste in air tight container of room temperature for about & 12 hours before using. Combine gelatin. 10. 7. Gently. 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. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. using cake smoother. 2. flower or other designs such as board twists. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. If fondant is too stiff. 8. use a pastry cloth to roll out icing for smooth finish. 12. Smooth and shape the fondant on the cake. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 3. 2. When ready to use.
chilling the cake first is recommended. Give a smooth finish. when planning for the cake. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Piping is very popular way of decorating. For royal icing and butter cam icing. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. 4. 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. Using a bread knife. Decide on type of decoration to be done on the cake as well. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Use clean and dry equipment. Always use enough of any colour because it is difficult to obtain the same icing colour later. Apply a little pressure to the palette knife and smoothen the top last. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 1. stars. pushing the icing towards the opening or nozzle. flowers and shell designs require stiff icing consistency. 9. Start by leveling the surface to ensure that the top is even and not peaked. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. Allow first coat to dry (about 30 minutes or more). Flavouring may be added to the icing if necessary 10. 3. 7. When mixing. The basics of piping on iced cake include the following: 1. Use toothpick to add paste colour while liquid colouring in added is drops. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. Sieve the icing sugar before use for smoothness. 6. 4. 3. Fill the bag or tube half full of icing. trim off the crown or raised portions of the cake. 3. With one hand. apply pressure with the other hand that follows next. guide the decorating tip with the other hand. follow these guidelines. To achieve good decoration. Coat the surfaces of the cake with apricot jam or sugar syrup.72 GENERAL RULES FOR ICING 1. check the recipe for rolled fondant icing. Away practice the decoration on another surface before applying directly to icing coated cake. (b) Spread across the whole top surface. 5. (d) Ice evenly all over the top and all the sides till all surfaces are iced. 2. flowers and stars stand out in the cake. (c) Pushing the excesses to the sides. In the 900 angle. Cakes baked the previous day are more easily decorated. Making ones special design promotes creativity and originality. sugar paste etc. To make this easier. For fondant icing. This can be done after the cake is completely cool. Boarders of cake need medium of consistency for ease in squeezing out the icing. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. As a basic rule. 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). 2. A turntable or a turning cake stand makes it easier particularly for round cakes. it is important to have an idea of the cake design and the details you desire. Colour is what gives icing beauty and personality so that the cake boarders. 8. Choose desired or appropriate type of icing. It involves the use of piping set (decorating bag or syringe). leaves. Freshly baked cakes tend to crumble and flake off their crumbs. Before making decorations. In the 45° position. 2. Use a mixer to combine the ingredients. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. . Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. 5. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. Chilling the cake before it is iced also makes icing easier. a few drops of blue colour or lemon juice can be used to whiten the icing.
attach the cut outs to their position on the cake. 2. stars or other shapes. beads and outline of shapes. the bigger the opening. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Apply a little pressure to press out the icing and pull the tip away and the star is formed. rope boarders and puffs. . lift the tip of the nozzle slightly to let icing build up the fan into a full base. start another shell on the tail of the previous one. and heavy pressure. 4. 6.73 4. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. Pull tip way. For a row of shells. 2. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. use special metal or plastic cutters. stems of flowers. 2. 3. The shapes are usually cut out and left to dry before being pasted on the iced cake. zigzag and rosettes or drop flowers. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Such twists can be used as boarders. Star nozzle with star-shaped opening is used for making stars. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. using butter cream icing. vertical lines and vary lines by moving the nozzle in straight lines. or b. the larger he decoration. Shell nozzle has serrated curved opening which is used for making shells. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. Prepare rolled fondant icing and roll out on the flat surface. 4. With the other hand. 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. Using cutters for roses. Shell: To make shell. lines. 5. shells. Press out the icing with enough pressure to build the bead of ball as for stars. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. Relax and stop the pressure. Zigzag: To make zigzag. making dots. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. You may first form the letter/words using toothpick or cut-out to mark the positions of the letters or word on the cake surface. Writing: To print or write words. You may also write straight unto he cake surface. 1. Leaf: To make a leaf. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Control and stop applying pressure when the decoration is created. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. beads and balls. The most common types are as follows: 1. cut many shapes and place them on a floured surface for them to dry. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. use the plain round nozzle used for dots to write. 4. 3. pulling tip away to form the shell’s tail. 5. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. flowers like small rose and basket weave. 5. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Ornaments. Use this nozzle to print horizontal lines. Dots/balls: To make dots. Follow these guidelines in making cut-out patterns decoration. Stars: In order to make stars. Check diagram in the book on directions. ribbons and live lowers may also be added as decoration. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. bows. letter and numbers. hold the tube of 900 angle with the surface of the cake. Twist the end of the bag closed. This nozzle is used for writing messages. When dry. To make the above mentioned techniques follows these tips: 1. c. Round nozzle has plain round opening and comes in various sizes. 3.
Warn. and Kinton R. Wiltonn Enterprises. England. Ideals Publishing Corporation. Wisconsin.74 REFERENCES Ceserain. E. J. Oxford. Ferguson. O’ Reilly.com Ochonogor.COEWA Publishers. Ilodder and Stonghton Education Ltd. Patricia (1984) Family Cookbook. (1990) Practical Cookery. Merehurst (2000) Beginners Guide to Cake Decorating: www. Kemt. G. . Mc Cormick &conpany (1991) Mc Cormick Cook Book. (1990) Creative Cake Decorating Made Easy Heart Fortishire. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd.A Beginner’s Guide.A. Illinois-U. Stephenson. V. Stanley Thomas Publishing Ltd. Wilton Enterprises (1987) Cake Decorating.Wright. E.S. Tiger Books International. Hong Kong: Ohenheimer Publishers. Henson.. (1985) The Students Cookery Book.0 (2002) Food Preparation and Service.T.merehurst. (1981) Basic Cookery. . Culpitt. Oxford University Press. (1 994) The Complete Cook London.England The Broadwater Press Ltd.The Process Approach.
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