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Ochonogor Book 1

Ochonogor Book 1

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Publicado porKevin Fure

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Published by: Kevin Fure on Sep 23, 2011
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  • DRY FISH PALM OIL SAUCE (Uncooked Method)
  • EGGS
  • Chapter Four
  • BAKED FISH SANDWICH (Oblong Rolls)
  • Syrup (For Fruity Drinks)
  • Cake Baking Information

1 CHAPTER ONE SOUPS AND SAUCES (CONTINENTAL) Soup is a one-dish item that can sometimes serve as a complete

meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube

Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.

2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped

Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice

METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine

3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine

½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf

Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube

Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes

1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube

Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.

chopped 2 lives beef stock 2 fresh tomatoes. tomato juice. salt.6 servings. Serve hot with buttered yeast rolls or bread slices. Makes 5. Add the fish and the remaining ingredients. 2. salt . Method 1. 5. Gradually add beef stock. Garnish with chopped parsley or cucumber dices. Melt the margarine or heat vegetable oil. 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. pepper soy sauce and seasoning cube. CREAMY FISH SOUP 1 medium scale fish. Stir in the fried onion slices. fat and stock in a saucepan. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 4. Make . Remove from heat and serve into soup bowls accompanied with buttered toasts. pinch thyme and curry Method 1. garlic and any other seasoning. Cook over medium heat. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. and stir in the thyme and curry. 2 tables. Stir in the cooked peas 4. pepper. Add the cooked chicken and stock gradually while stirring. 1 tbsp flour. Simmer for 5 minutes and serve hot with toasted bread triangles. 2.in 1 inch cubes 1 bay leaf. 4. pepper .6 servings. Separate the deboned fish into chunks of about 1 inch sizes.4 3. 3. Stir frequently. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. 4. Serves 6-8. Add the potatoes. Cook for 10 minutes and serve hot with toasted bread as appetizer. 3. and allow soup to simmer for 10 minutes. 3. 2. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Add the beef cubes. Put flour and margarine in a saucepan and mix together. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. cooked and deboned 750 fish stock 1 large onion.in 1 inch cubes 4 carrots. carrots and bay leaf. chopped onion 1 litre chicken stock salt and pepper to taste. Stir together milk and flour. Add the salt. Stir gently and cook for another 3 minutes. Stir in onion and the flour. Cook and stir the mixture until thick and well blended.

Add the prawns and cook for about 2 minutes. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. pepper. Serve as sauce for shrimps and fish fingers or fish balls. Serve with braised beef. Simmer. Add milk and seasonings.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . red wine. chicken or over plain boiled rice. 2. Slice cucumber thinly. 4. Melt the margarine and add the onion. bringing up to a boil and stirring constantly for 3 minutes until thickened. Pour in the stock gradually. Wash and cut the ripe firm tomatoes in to 4 segments in each. celery. Simmer for 2 minutes. Melt margarine and blend in flour. 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. Add the thyme. Reduce heat and allow to simmer for about 15 minutes until thickened. bay leaf and any other remaining ingredients. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. 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. 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. mixing well. 3. vinegar and salt 3. 3. Stir in the flour and cook over gently heat for 2-3 minutes. stirring well. stirring occasionally. 2. 5. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. stirring constantly until thickened. Cook gently to soften. Chill before serving. 2. green onion and garlic. Remove bay leaf. 6. Mix together the olive oil. 2. Combine all ingredients in a saucepan.

clams. Beat eggs and milk. mushrooms. Chop the celery and slice the white part of leeks. 4. 5. 4. Cover pan and cook for 6 minutes till potatoes are cooked. Add milk and bring to boil. stirring constantly until smooth.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. Additional water can be added if needed. dice onion. Stir well. 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 1.6 Method 1. Gradually and the rest of melted fat. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. 3. oysters. Add the puree tomato sauce and salt. stirring constantly. Stir in the vinegar and cook for about 2 minutes. cover again and cook for about 2 minutes. pepper and diced tomatoes. thyme and curry. Add the mustard. 3 Stir in beaten eggs. yam or potatoes. chilli pepper and seasonings. onion and stock. 2. Mix flour and half of the fat in a saucepan. Gradually add egg mixture to flour mixture over low heat while stirring. Add the leeks. potatoes and chili pepper. Clean and cut fish into bit size. Remove from heat and cool. Add the cleaned shell fish (shrimps. 6. Serve on fried fish or roasted chicken. 2. 4. 3. Add seasonings until smooth. crab). 2. . Mix flour and melted margarine. Clean vegetables. Cook for 20 minutes. Simmer for 10 minutes and serve hot over boiled rice. Melt fat. celery. 1-Teat the vegetable oil in a saucepan and pour in the water. Simmer for 5 minute 5. add potatoes. 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. Serve over vegetable salads. Place in a bowl and add onion. white pepper and salt. 2. 3. Add the fish mixture.

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. the . Apply heat and cook until beef is cooked (about 10 minutes). remove the bones or debone the chicken Cuts. 3. They are usually used a accompaniments or toppings to carbohydrate food forms. Simmer for 3 minutes to improve taste. Stir in the corn and eggs. waterleaf. Simmer for 5 minutes. 5. they are highly valued aspects of meals. cotton as well as yam. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Most of the soups and sauces don’t need garnishing because of their colourful natures. 2. 6. garlic and ginger in a saucepan. Serve hot with crackers as an appetizer. turning the soup gently. Also. 8. Thin soups such as pepper soups can be served alone as appetizers. Thicken the soup with the flour mixture and cook till onion. 2. They may be light or thickened. The list includes assorted edible seeds such as melon. celery and spices. Season with salt.7 4. Make a batter with some of the broth. 7. 5. various optional ingredients are use a to thicken the soup. cornstarch and cassava starch pastes. green pepper and chopped fresh tomatoes. 6. Add diced onion. vitamins and minerals. Remove from heat and stir in milk before serving as appetizer. When cooked. Although they do not make complete meals. Serve hot over plain boiled spaghetti. Serve 6-8. Vegetables like bitter leaf. NIGERIAN SOUP AND SAUCES Nigeria soups. 7. Stir in the tomato paste. onion. 4. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Mix together flour and vegetable oil and set aside. 3. 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. corn and celery are cooked. Palm-oil. Cut the fleshly parts into small slices. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. discard the bones and return to the stock. 4. Put minced beef. salt and flour. 9. groundnut-oil. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. to thicken and to stabilize the soup products. Various types of local spices and condiments re usually added to soups to enhance flavour. spinach. and pumpkin leaves are generously used in either fresh or dry forms. groundnuts. seasoning cube and add pepper to taste. stews and sauces are similar to continental types. apon (agbono). plantain. cocoyam. rice or macaroni.

Add pepper. 3. 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. 3. washed and lemon grass leaves and lime leaf. Lemon grass. add to the boiling mixture and cover pot. The soup becomes thicker. 7. 5. Stir well and allow the soup to simmer for about 10 minutes more. 4. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. 2. Mix well. seasoning cube. Now add the crayfish. Combine the remaining water. 6. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Cover and leaves to boil for 5 minutes. 2.8 abundance of meats. 4. Note: Goat meat offals or cut-up hen can be used in place of beef offals. They are available on supermarket shelves. Remove from heat and serve hot with pounded yam balls. Continue to cook. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Dissolve this mixture with a little liquid from meat stock and stir into the soup. Wash and cut the meat into bit-sized chunks. palm oil and cooked beef. 6. melon and apon soup preparations. Place over heat and toast the melon seeds until they are lightly browned. 5. Now place the melon seeds in a dry frying pan. salt and potash. Some of the soups and sauces are available in convenience forms. Serve hot in soup bowls as appetizer. 8. The recipes presented are simple enough for anyone to prepare. BITTER LEAF SOUP 450g lean beef. Pound the thickener (cocoyam/yam) into 2 balls. pepper and locust bean. Season with salt to taste. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Simmer for about 5 minutes. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Grind melon seeds and spices to a smooth paste. Add the beef stock. Examples are ready to use pepper soup. Prepare stockfish and smoked fish and boil till tender. fish and vegetables used.

Add remaining ingredients except salt and vegetable. 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. 4. 4.fish mixture. . pepper and salt to the soup and simmer gently until cooked. 8. Cover pot and cook for 2 minutes 7.Wash and grate okro. 7. Cook gently under low heat.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. stirring occasionally to prevent burning. Simmer for 10 minutes stirring occasionally. 5. 6. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. cleaned 2 tbsp ground crayfish Method 1. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes.place vegetable at the top of the soup. Remove from heat and serve over hot boiled rice. Boiled chicken in place of beef. 300m1 vegetable oil Method 1. Stir-inn beef and fry together for about 5 minutes. 4. chop onion. Mix well. yam or plain boiled beans. 3. BEEF AND FISH OKRO SOUP 250 Cooked beef. Stir in the fish and continue cooking. Add all the ground ingredients except the melon.Clean and remove bones from dry fish and add to the boiling meat and liquid.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 5. sprinkle with salt and mix gently but thoroughly. 2. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps.Combine cooked beef lumps. unti1 taste is well blended. Fry for two minutes and pour okro mixture into the boiling meat. Add the sliced onion pieces and fry till lightly brown. BEEF/FRESH FISH TOMATO SAUCE (STEW) 400g Cooked beef ½ tsp thyme 1 (8z) tin tomato Paste 1 tsp curry 4 large tomatoes 1 beef seasoning cube 3 large flesh peppers 200ml beef broth/water 1 large Onion salt to taste. bee broth or water in a pot and heat at simmering temperature. 6. Add seasoning. 2. 3. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.In another sauce pan. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Serve with pounded yam or amala balls. pepper and half of the onion. 2. 8. Stir well and add the beef broth salt and other seasoning. Heat palm oil and fry the beef cutlets lightly.Stir in the tomato and pepper. Wash the water leaf very well and chop into small bits. pepper and tomato and set aside. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. . 3. Wash and blend the tomatoes. Serves 6.

Wash okro fruits thoroughly and grate coarsely. 4. Cut up older chicken into serving sizes. cleaned fish and fermented melon and the seasoning cube. 3. Stir in the chopped vegetables and cook for about 2-3 minutes. Crush in the seasoning cube.Stir in the grated okro and keep the soup boiling uncovered. Fry the chopped onion. 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. ground pepper and tomato mixture stirring well to prevent burning. 7. washed prawns. stirring once. Semovita. Set aside. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. dissolve the ground melon and pepper. Remove from heat without over cooling vegetables. 6. 2. 6. Add beef broth (100ml) and cover to simmer.Prepare the dry fish. 5. wash place in a pot. In another 200m1 of water in a separate pot. 2. without overcooking.Remove from heat and serve with hot Amala. Add the cooked chicken. Blend the pepper and tomatoes.10 Note: To improve the drawing consistency. prawns and cooked beef and place in a sauce pot with the beef stock. shrimps or periwinkle (optional) Method 1.Add the palm oil and apply heat to cook for 5 minutes. 5. Add the chicken broth and bring to full boiling. 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. heat slightly to almost smoking point. Steam for about 5minutes.Add the seasoning cube. 4. Add the shrimps. Method 1. periwinkles cooked beef. 3. eliminate the use of fresh tomato. pounded yam or cassava meal. Place palm oil in a sauce pot. 2. 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. Fufu orAmala balls. Wash and chop the vegetables and onion set aside. 3. grounded pepper and salt and stir briefly.Wash the leafy vegetables thoroughly and slice/chop finely . . Season with salt. season with salt and cook in 200ml water until cooked. cleaned and boneless dry fish. 4. Serve hot with pounded Yam.

Garnish with tomato wedges and serve as appetizers. corn meal balls or garri balls. 3. Dry fish and may be used instead of chicken. tin melon seed ground small washed bitter leaf 1 small marg. 7. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Chop the cook shrimps and combine all the ingredients. Spread between two slices of bread and cut into triangles of each sandwich. Add the dissolved melon. Season with salt to taste. 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. Sprinkle salt over the soup and add pinch potash. dry fish. Mix well and bring soup to boil again cooking for 10 minutes.11 5. Add the onion and fry till lightly brown. 5. if desired.Roast the dry fish lightly and put them hot into the sauce to absorb it. l. 4. 4. 4. Remove cooked yam pieces and reserve t liquid. Tin palm oil Method 1. 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. 2. Serve warm as soup with pounded yam baits. Serve warm as soup with pounded ripe plantain and starch or garri balls. Mix well and cover and bring to boil. Mix well with pestle till oil is mixed in the sauce. squeeze the fish gently to soften them. 3. 2. beef and bitter leaf. Stir in the tomato mixture and steam till almost the dehydrate. 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. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Pound till smooth.Boil the yam in enough water to cover the yam pieces. 2.Using the pestle. Serve over the boiled yam or unripe plantain. allowing it to bubble for 10 minutes. 6. Blend the tomatoes and peppers. except bread in a bowl.Put pepper and crayfish into a wooden mortar. Debone and clean the fish. . Stir occasionally to prevent burning. Spinach greens may be used in place of okro. mixing well. 7. addthepumpkn1eagtth and boil again for 5 minutes 9. 3. 6. mix well and cook for 5 minutes with pot covered. stirring constantly. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 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. The thin soup without okro is good for dieters and adequate for convalescents.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. stir occasionally. Pour palm oil into sauce pot and heat till it begins to smoke. Do the top of the sauce with palm oil.Add potash and palm oil. Add salt to taste. Serves . 8. Stir in the remaining water/beef broth. 6. Stir occasionally. 5. Wash and chop the cucumber and set aside.

FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. Top with fried or poached egg.12 CHAPTER TWO VEGETABLES. When you cook these items. or desserts dishes. Salads may be served as a separate course. c)Ensure that there is variety in colour texture and taste of items or ingredients. 3. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. Add the chopped onion. b)Cut the items in bite sizes or as indicated in the recipe . Wash and slice the leafy vegetable. garnishes and dressings or creams which act as seasonings. f)Add salad cream to vegetable salad just before serving. Serve hot as an accompaniment to plain boiled rice. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. yam. stems and the like must be removed to make eating easy. Blanching and steaming of vegetables can help to retain flavour colour and food value. or blemishes. Set aside. side. Syrup can be added to fruit salads. potatoes or plantain. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. They are often used as light and refreshing appetizers or desserts.shaped and without cuts. Use tools to wash and arrange the items and keep salad well garnished. texture and colour and nutrient. In preparing salads. and rouphages. follow these guidelines. Wash onion. They may serve as main. tender or crisp.Avoid mushy products . . All salads have the main ingredients. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. well. flavours and optimum palatability. a)Ensure that the salads ingredients are fresh. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. prawns and the flaked fish. as an appetizer or an accompaniment to main dish. When buying vegetables. Wash and rewash vegetables properly before using. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. The following is a brief note on salads. Place a frying pan over heat and melt the margarine. all seeds. Method 1. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. eggs or fish. 2. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. It is cooled and poured over the prepared fruits. 4. FRUITS AND. 5. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. tomatoes. In preparing the fruits. uniform in colour. fresh. Also choose fruit and vegetable that are firm. 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. ensure that you use little amount of water and that you don’t over cook them. clean and crisp. Almost in all cases Salads are served with some kind of dressing or cream. They are good sources of vitamins and minerals as well as rouphages. The colour is also affected by excessive heat. peppers. 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. Cook for 1 minute and stir in the leafy vegetables.SALADS Vegetables and fruits are important to meals. inedible skins. Vegetables and fruits are prominent components of salads. tomatoes and peppers very well and chop them.

3. Alternate chunks of meat and vegetable on skewers. 4-6 GARDEN EGG SAUCE . 2. dry thoroughly.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. noodles etc) with grilled or fried chicken/beef. Stir.Add the seasonings and toss very well. 6.inch cubes and place in ice water to prevent disco10uration. Drain thoroughly. 2. 3. onion. Serve as side dish with rice or potatoes. Wash onions and cut each into 4 parts. if desired and top with ketch-up. Steam the shredded cabbage for 2 minutes. 4. Place in a fry pan. 5.Cut the beef into chunks of I-inch cubes. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. remove from oil and drain. kitchen wonder can be used to cut potatoes. Deseed the green pepper and cut into 1-inchsquares. 2. Toss well while cooking over medium heat.Place in a grilling dish and cook over medium heat for about 30 minutes. sprinkle some pepper on them. Wash and peel potatoes.Peel and cut potatoes into 1. 5. Method 1. Hear the oil in a frying pan and combine all the ingredients in the oil. Wash and slice cabbage. 4. Sprinkle salt on the potato strips and fry in deep fat fryer. 4. Parboil the green beans. When slightly brown. Serve as appetizer or snack.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.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Add the salt. . (If fresh) and set aside. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 2. . Place beside the meat dish. Alternatively. Remove. dot with margarine and stir fry for about 3 minutes. Soak the potatoes in ice water for about 30 minutes or 1 hour. Cut them into medium size strips or slices. carrots and peas. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. toss and mix completely. Wash in salted water and leave to drain. 3.Cut carrots into I-inch segments. 3. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1.

Place the salad on a flat dish lined with sliced lettuce leaves. 2. Add the celery and mayonnaise. Wash and slice green leafy vegetables. Set aside. lemon. Remove from heat and serve with fried or boiled yam. Wash. Season with a little salt. EGGNOG SALAD 1 egg 1 cup flaked coconut . Method 1. Stir gently and heat through for 1 minute longer. 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. Add flaked fish if desired. In a frying pan. Server 4. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. 3. Add the sliced garden egg and season with salt. juice. onion. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. pepper and prawns. and the scent peppers. 4. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice.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. Heat the oil in a frying pan and proceed to frying the onions. Combine sugar. salt and vinegar. Wash and peel garden eggs. Now slice the tomatoes. Cut into thin slices an set aside. Chop the shrimps in to pieces. boiled or fried yam or plantain. potatoes or plantain. Season with the salt and pepper and mix lightly. sliced. melt the margarine and add the vegetables. 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. oil. 2. onions. Wash and cut tomatoes into segments. Sprinkle them with lemon juice. Clean and parboil the fresh prawns shrimps if available. Cook for 5minutes longer for taste to blend. Wash and slice the lettuce or cabbage leaves. 2. 2. tomatoes and9epper to half-cooked. Sprinkle the vegetables with lemon juice mixture and chill before serving. Method 1. 4. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Cover and cook for 3 minutes till fat is absorbed. 3. 3. Place the tomatoes on t h e lettuce leaves in between the avocados. cut each avocados into six segments and peel the skin. 5. pepper and onions. 3.

Combine the remaining ingredients mixing well. 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. 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. watermelon. 5. Put enough water to cover the yam and put to boiling. scent leaves. 3. In a medium pan. Combine the rest of ingredients and pour into small cups and chill. Wash and chop leaf vegetables. 2. Add the blanched green leaves and toss as you fry. pawpaw) ¼ tsp nutmeg. Makes 6-7 servings. Stir well again. Blanch. Serve as a side ‘dish with jollof rice or top over stew. egg and sugar) ingredients. 3. remove the lemon grass bunch and any other edible spices/herbs. Bring water to boil and add salt. 2. pepper and salt. 2. 3. Mix the eggnog (milk. Chill in freezer until firm. Makes 6 servings. 50g shopped green pepper Method 1.shredded 1 tspsa1t 600g shredded. green pepper and onion. spices. Chill before serving. 4. In a large bowl. Set aside. When half-cooked. Leave to boil for another 10 minutes 4. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. carrots. Peel Yam. chopped leaves and set aside. RED AND GREEN COLESLAW 4 carrots. Add the prepared herbs.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. 2. Soften g e 1 a tin in the orange juice and melt over hot water. crayfish. combine cabbages. heat the vegetable oil and fry fry onion and pepper slices. Pour over vegetables and mix well. orange. Serve as dessert. Do not over cook. 3. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Serve hot in plain form or topped with palm oil drops. wash and place the yam pieces in a saucepan. Method 1. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Stir well and cover. tangerines. Tie the lemon grass to make a bunch. 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.

Garnish the top with egg slices. 3. 3. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 3. Drain the green peas and baked beans and 5. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. vegetables wash in salted water or vinegar solution. Peel and slice cucumber thinly. arrange the vegetables on a flat dish in diagonal or circular arrangement. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . 2. 2. 6. Makes 8 servings. leaving the pale green leaves. pepper and cooked cauliflower. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. with lettuce leaves as under liners. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Wash again with vinegar and salt solution. Drain off the water and cool. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. 2. 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. Arrange the prepared vegetables around the bowl. Alternatively. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Set aside to drain. Stir in the carrot slices. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Wash and slice cabbage and lettuce thinly. Peel and dice carrot and cook in boiled water for 5minutes. 4. Remove the large outer green leaves. Stir-fry for3 minutes and serve hot. Wash cauliflowers well and place in salt water. Prepare the vegetables (the first five ingredients). peas and baked beans. sliced 4 tbsp margarine 2 carrots. Season with salt if necessary. Trim off the hard stem and cut cauliflower well small chunks. Cook for about 5-6 minutes and drain off the water. Chill well in the refrigerator and serve with salad cream. The mi serves as a dip for the vegetable. chopped Salt to taste Method 1. Melt the margarine in the small frying pan and add the onion. 7. 4.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1.

2. Wash cucumbers. 4. 5.17 Method 1. Prepare cabbage and shred finely. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. 6. If mixture is too thick. 2. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . add a little milk or vinegar to thicken. Chill and serve with salad cream or mayonnaise. 2. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. pepper. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Place yolks. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Chop onion. 3. Slice the lettuce or cabbage leaves and set aside. 3. whisking continuously. 5. Top with mayonnaise. Toss gently and set aside. Make 8 servings. 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. Slice the remaining cucumber and to serve. take another egg yolk with ½ tsp water and add to mixture and whisk well. 3. sugar and mustard in a bowl and whisk well. slit and remove the seeds. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Now shred the cucumbers. 4. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Mix all ingredients together. Remove the hard brown back of the coconut and shred or grate as well. cashew nuts and apple with skin 4. Sanitize vegetable very well to destroy harmful micro organisms. Continue whisking till mixture is thick. salt. Garnish with cucumber slices. 2. Wash and chop celery or spring onion. Pour oil gradually. Chill and top with mayonnaise before serving. Crush the peanuts and combine all the ingredients. Add the boiling water and milk after whisking well. Put in salad bowl and garnish with wedges of tomatoes. Reserve one for slicing. POTATO SALAD 4 large potatoes. vinegar. Set aside.

Add the cream or mayonnaise and toss lightly. Cook the sugar in the pineapple juice or water until it dissolves. 3. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 6. 1. Line a flat dish with the lettuce leaves. 3. Add the salt and mayonnaise or cream. Gently toss the ingredients together. chopped celery. 2. Now fry the onion in small fat or oil until golden brown and add to the salad. 6. combine all ingredients. 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. Serve chilled. Prepare the other fruits by slicing bananas and chopping others. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Serves a starter on appetizer or a snack with crackers/toasted bread. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 5. 2. Garnish with few shredded carrots or sweet red pepper. 4. 3. Allow syrup to cool. The leafy end serves as cover for the larger part of the pineapple. 5. Add the syrup to fruits and mix up gently. 4. 4. green pepper and white pepper in bowl. making sure that the eggs dc not scatter much. In a large.18 Method 1. green pepper. excepts salad cream. 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. celery and sweet corn. 2. 3. . SWEET CORNAND EGG SALAD 4 hard cooked eggs 2 bunches lettuce leaves sliced 1/2 green pepper-chopped 5 large fresh shrimps cooked 2 tbsp mayonnaise pinch salt and white pepper 1 tbsp lime/Lemon juice 2 stalks celery-diced 200g sweet corn Method 1. Cut across the pineapple to the leafy end smaller than the other part. Prepare the other vegetables and combine the diced eggs shrimps. Chop the shrimps and dice only 2 cooked eggs. Combine all the fruits in a bowl and set aside. 5. Refrigerate before serving into cocktail glasses. Toss them lightly together and season with salt and white pepper.

Serves 8-10. 2. drain the cabbage and other vegetables thoroughly. . Combine all the ingredients. coconut. 4. Also’ clean the carrots and onion. peeled and chopped. 5. Using the kitchen wonder. all spice and nutmeg over the fruit mixture and toss well. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. 3. Add orange juice and honey. Leave it to cool and pour over a bowl of fruit salad. Sprinkle vanilla. 2. Wash cabbage very well. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. 6. Mix up thoroughly. 8. sugar and pepper. watermelon and pineapple in a mixing bowl. Season with salt. 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. currants. Combine oranges. cover with the leafy end and chill. 3. Boil for another 5 minutes till syrup thickens. using the fruits that have been washed. pile high the shell. Makes 8-10 servings. Decorate with lime slices. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Reserve mayonnaise to time of serving. Place water and sugar in a sauce pot and heat till sugar is dissolved.19 7. 2. After 301 minutes. Toss them well in a salad bowl. cover bowl and chill in the refrigerator. Filltl4e pineapple shell with the mixed fruits. 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. lemon Juice. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. 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. Add the mayonnaise and serve. Now shred the green pepper. Wash and cut the green pepper to remove core and seeds.

Serve as appetizer for breakfast or dessert. 2. Taste for salt and pepper. cover the pot and bring to boil. . Now clean fish chop onion and leafy vegetables and set aside. SALAD CREAM (MAYONNAISE) 1. 3. 4. With a little water left in the cooked beans-maize. Sort and wash the maize. Whisk very well. 2. cover pot and boil for 5 minutes. Press the egg yolks through a sieve to smooth. 1 ½ tsp sugar ½ tsp white pepper Method 1. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Stir well. 5. crayfish and onion. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. 3. Grape fruit can be used in place of orange. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 4. When yam is almost cooked. Mix well and serve as topping or sauce for vegetable salads. Add potash if desired.20 2. BEANS AND MAIZE POTTAGE 1 ½ marg. Stir very well to mix up the ingredients. stirring gently to distribute the ingredients well. pour the palm oil over all the yam surface. 7. Cook for about 25 minutes or till yam cuts are cooked. Bake over medium heat in the oven for 30 minutes. Place yams in a saucepot and fill with enough water to cover the yams. wash and cut yam into 2 inch squares. Add the vinegar gradually too. Add maize to the beans and cook both until soft. Serves 4. Tin shelled fresh maize 3. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. 2. Wash and parboil beans till half cooked. 4. 3. mixing well. Combine all the sieved ingredients in a bowl and add milk gradually. Sieve all the dry ingredients as well. Keep chilled. dry mustard 4. Serves 4-6. Add the leafy vegetable and stir well. sprinkle the ground dry pepper and add the fish. Sprinkle a little salt over the yams. Simmer for 5 minute e s more. 4 tbsp evaporated milk ½ tsp salt 2. 2 yolks from hard boiled eggs. and blend in the vegetable oil. 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. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. tin beans (uncooked) 2 marg. 3. 6. Makes 4 servings. Add the palm oil and the other ingredients. Peel. Serve warm as a main dish. 4.

Add little water. cream or beat the beam paste vigorously enough to incorporate air into it. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Adding the water gradually. peel and cut potatoes into about 8 slice. Beat till mixture is light and fluffy. Makes 15-20 small balls.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. 2. 1. 6. 3. salt and chopped onion. Fry in the hot oil until golden brown on both sides. 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.Blend in the crayfish and salt.Sort and dehaul beans and grind together with fresh peppers and onion. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. pepper and salt to bean paste and beat well. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Drain the sweet potato slices thoroughly. 2. each of half inch thickness. Oil for deep frying 4 fresh pepper 2 table sp. Method 1. Makes 5-6 servings. 5. Wash. Heat the oil for frying. 2. Serve hot as snacks. Add the pepper. Method 1. Continue the beating of paste to retain air till all the frying is completed. 6. 3. Prepare the bean paste as for Akara balls. Taste for salt and season . 4. Put in a bowl of cool water. 4. Sort and dehaul the beans. 5. grind into a very smooth thick paste and put in a clean bowl. Fry until golden brown on all sides turning frequently. Stir in the warm water gradually and the flaked fish. 300ml warm water. Test oil for moderate frying temperature using drop of water. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Serve hot with pap as breakfast dish.Put in a bowl and beat or stir vigorously. oil for deep frying 1 ½ tomato tin water salt to taste. Use medium dessert spoon to drop the mixture in balls into the oil. Stir well with the wooden spoon and heat the oil in a deep frying pan. adding the oil gradually. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg.

Stir to thicken. 6. Heat the vegetable oil and fry till crisp. 4. Serve as side dish to plain boiled rice. Add sliced onion and crayfish. Make 5 servings. plantain or fried potatoes and plantain. 4.Steam 35minutes.Place the pot and pour in boiled water through side of the pot to the level of the packings. Boil for about 40 minutes or until soft cooked. Cover and cook to bind the ingredients.22 well. Wash and peel the plantains. serve warm with pap for breakfast as side dish with jollof rice. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Corned beef may be used in place of sliced eggs. Salt palm oil/vegetable oil for frying Method 1. Add Potash to soften the water and facilitate the cooking. Slices may be lengthwise or crosswise. 2. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Slice them diagonally in ¼ inch thickens to a bowl. y potatoes. Leave to simmer till beans is well cooked but not broken. Remove and drain. Using a knife or a portable slicer. Wash and peel plantains. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. salt Vegetable oil for frying Method 1. 2. cut plantain about 1/8 inch thickness. Sprinkle salt all over and toss well. DRY CORN AND BEAN STEW . Scoop into colander for oil to drain off. ground pepper. Sprinkle salt all over the slices and set aside for 5 minutes 3. yam. 4. Note: Tomato paste may be added to improve colour. Serve as side dish for stewed beans or rice dishes. Serve with tomato sauce (stew) and plain boiled rice. Cook for 20 minutes and stir in the oil and ground pepper. 3. 5. Serve as snack. 4. 2. Fold and leaves properly before arranging in the pot. Make 12-14 cups or wrappings.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. Add salt to taste. wash and begin cooking in the plain water. 3. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. boiled unripe plantain or fried ripe plantain. Sort beans. Stir well and season with salt to taste.

Whole chicken and turkey should be stuffed before cooking. Serve 8-10. 2.cooked. Fish can be prepared by any of the above mentioned methods and should not be overcooked. 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. Frequently turn and brush with fat. Clean and put the dry corn in salted boiling water and cook till half. Cooked beef chunks can be used instead of gizzard. pepper and curry. Leave to cook until soft. phosphorus. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. frying and braising are three general. palatable and digestible. Beef is the most important meat used and the muscle fibres are the most desirable parts. 5. inc1udiig fish. Sort and clean beans. salt and crayfish. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Fish is also complete protein and is available in two major forms: fin fish and shell fish. tongue. 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). to destroy bacteria and to improve its appearance. All meats should be well-cooked to make them tender. They are good sources of such vitamins as the B complex group.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. The age of animal. crabs etc. Meats. potassium. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. They also supply iron. vitamin A and I. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. Cook until the both oil and the liquid are well blended. The shell fish include shrimps. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. When cooked. methods of cooking meats. 4. stirring frequently. poultry and eggs are complete proteins. CHAPTER THREE MEAT. marrows etc. Other methods include broiling or grilling and stewing. Parboil them for about 10 minutes. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. Season with salt. Excessive heat can easily make fish t i and dry. kidneys. Add fish if available and cook for another 3 minutes. pepper. tail. tripe (shaki). heart. Add the beans to the boiling corm. brains. Serve and garnish with sliced green pepper and fried fresh prawns. 3. Examples are liver. clam. sodium and magnesium. add the palm oil. Roasting. intestines.

Prepare braised beefy chicken 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. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Note: The same method for braised beef can be used but add sliced (3) red pepper. Season with salt to taste. 6. Combine part of the breadcrumbs with the minced chicken and set aside. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Cook under low heat for about I V2 hours till cooked and lightly brown. 3. heat vegetable oil. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. 2. onion and parsley. stirring constantly. Return to heat and bring to boil. Stir in the flour and add the milk. 34 onion and 1 fresh tomato to the cut-up beef. Remove from heat when macaroni is tender. Method 1. Melt the margarine in a flying pan and remove from heat. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . place macaroni and cook as directed on package drain off. In another saucepan. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Drain and serve with ketchup as appetizer. Add the chilli pepper. Season the chicken well and place in a sauce pot with 1 cup of water. Wash and allow cut-up chicken to drain off water. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Steam under low heat for 1 ‘/2 hours till browned. melted margarine and seasoning cube in a small bowl and set aside. Stir in the drained peas and serve hot garnished with parsley leaves.24 1 40m1 milk 1 chilli pepper. 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. In a saucepan. 5. 4. onion slices celery and seasonings for2 minutes. Remove from heat an allow to cool completely. With hands well flowered shape the cooled mixture into balls. Cook until golden brand on all sides. Cover and cook for about 6-10 minutes. chopped 1 spring onion. Serve hot with braised rice. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken.

Devin (remove the vein that contain sand) and wash well. Serve 8. Serve as appetizer or snacks for cock tail party. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. 2. Place them in greased roasting or grilling pan. pepper and chopped garlic and cook for another 2 minutes longer. Grill over medium heat for 15-20 minutes or fry in hot deep fat. green pepper. 4. removing the shells but leaving the details in place. Cook for 5-6 minutes. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 5. 6. Wash well and season with curry and salt. onions and tomatoes on short skewers. sausage or ground beef and margarine in a saucepan. 2. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. and devein. Add salt. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Toss gently and alternatively arrange shrimp. 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. Shape into balls that look like the size of large walnuts. Brush oil on kebab. grill over medium flame for 45minutes it can also be fried in deep fat. Bake or grill toothpicks into meat balls. Makes 8-10 serving. Combine the shrimps and all other ingredients in a large bowl. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Combine onions. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 3. leaving the tail in place.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. Remove shell from shrimps.

5. Drop spoonfuls into baking dish or fry in hot fat until crisp. 2. removing all bones. 5. 2. 3. beaten egg yolk and flaked fish. Beat the eggs ma large bowl and add the fish one at a time turning well. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Flake the cooked fish very well. Beat egg whites until foamy and stiff and fold in the fish mixtures. Add the seasonings and flour and beat well until mixture is creamy 4. Put immediately into hot fat. 4. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. well beaten Method 1. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Serve with sauce as an appetizer. Insert toothpicks into balls and serve as cocktail dish. corm starch. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Toss onions. Mix flour and seasonings in a large plastic bag. add the flour coated pieces of fish and fry until dry. 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. Clean shrimps. Makes 20 balls. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. remove shell and devein. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Dip each shrimp into the pre-heated oil and cook until golden brown. except the tail. Now dip each prepared shrimp into the batter and coat the shrimp generously. 2. Serve hot with ketchup or yellow sauce.26 Method 1. Combine all ingredients except egg. Separate the egg whites and yolks. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Beat the egg and gradually mix up with flour.. Flatten to give the butterfly shape. 3. puffed and lightly browned. ½ tsp baking powder 1-2 tbsp water 1 egg. 6. 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. Fry until golden brown. Make a batter with the flour. Split shrimps down the back to about /2 inch to the tail. 3. add the remaining water.

Coat the chicken pieces with the flour mixture. pepper and flour together. coat the dry chicken pieces first in m e It e d margarine. Grill over medium heat for ½ hours. Wash and cut up chicken in to serving pieces or portions. Serve 4-6. Mix ¼ tsp salt. Cook and debone. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Remove from heat and set 1. Place some fried chicken pieces in a greased baking pan or dish. Serve with rice dishes. salt cabbage and the seasonings. 4. Remove immediately from hea and set aside. Alternatively. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. chicken cut ups tan be seasoned and parboiled before grilling. 6. 2. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Turning chicken frequently. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Serve as snack. 2. Wash again and set aside to drain off water (parboil if broiler is not used). 4. Clean the chicken very well and allow to drain. Mix margarine. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. maggi and curry in a bowl. stirring frequently. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 3. 3. 2. 6. 3. Rub the margarine mixture over chicken parts. Melt the margarine. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. green paper. Drain off oil from the pan and stir-fry the onion. Deseed the tomatoes and dice them. sliced 70 grams currants 1 tsp curry 1 large onion. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. diced tomatoes. Grease a baking dish/pan. Now cut the flesh into small strips or chunks. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Cut chicken into pieces. salt. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. basting with the curry and margarine mixture.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. then roll the chicken pieces in the bread crumbs mixture. 4. Add garlic and ginger. chopped 2 whole tomatoes 25ograms cabbage. Bake for 50-55 minutes. aside. 5.

parboil chicken for 15 minutes or until half cooked. Wash chicken and allow the chicken to drain off water. Turn and baste the chicken frequently. Toss with fat from chicken and the remaining ground spices. Cross the legs and tic them together with a string. 4. salt and pepper. 3. Secure cavity tightly with toothpick or tie legs with a string. Combine spices in small mortar and pound. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . 2. remove tooth picks and strings. Prepare the other ingredients. Wash up chicken thoroughly. 7. Rub the melted margarine mixture and curry over the outer surface of the chicken. Remove from top cooker and arrange chicken in a greased baking tray. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 6. placing the skin up side down. Prepare raw chicken by cutting into serving sizes or pieces. Wash. and dry. Rub some into the cavity of the chicken. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Mix the remaining ingredients for batter. Put chicken parts in to a pot and some of the prepared spice. 7. 1 stalk chopped celery Method 1. Serve with rice and potato dishes. 2. 3. Stuff the cavity with the stuffing mixture. Parboil chicken and leave to cool if necessary. ginger) Method 1. 4. looping the string. Roast for 1 hour. Baste frequently with melted margarine. 1 tsp all spice (optional) l tsp curry Method 1. 5. thyme. Put in a greased baking dish and roast in oven for about 1½ to hours. 4. 3. 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.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. tie the wings against the back. Season the chicken and dip in batter. 5. 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. and mix thoroughly and stir fry for 2 minutes. Combine all the stuffing ingredients. Before serving. Garnish with tomato and onion slices arranged at the sides of the dish. 2. 6. Fry in deep until golden brown but not completely cooked. Mix the melted margarine.

1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. 2. Serve with rice pilaf. curry thyme. Grill over medium direct heat in oven for 1 ½ hours. Cut slits on the sides of the fish. white pepper. Coat the egg-washed fillets into the seasoned flour again. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Baste fish frequently and turn over to prevent sticking. 1 onion. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Cook for about 3minutes on each side and drain before serving.29 1 egg. Dredge the fillet lightly with the seasoned flour. 4. 2. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Combine all the ingredients in a bowl. 4. Slice fish open and wash fish thoroughly and dry. 3. Secure the cavity with toothpick. 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. 5. mixing well. Fill the cavity of the fish with stuffing. mix up thoroughly and shape into balls looking like large walnuts. Baste the fish with melted margarine and seasonings. 3. 2. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Remove from heat when brown. Remove any small bones from the fillet. Combine the seasoned flour and fish seasoning. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 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 . Garnish with tomato wedges and serve with potatoes chips. chopped Method 1. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. chopped 1 stalk celery. seasoning cube.

and ½ tsp fish seasoning. Add the green pepper. 4. Mix the fish together with onion. Clean fish thoroughly. Mix the flour and water in a bowl and set aside. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 2. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Serve with grilled sausage and toast for breakfast. Add the sugar and season with salt. Serve with ketchup as filling for sandwich. Method 1. thyme. Add 2 tbsp water. Apply heat and cook briefly. Wash very well and leave to dry (drain off water) 2. split through to remove the backbone and intestines plus gills. Lace with toot picks to secure the fish cavity. Garish with the tomato slices or chopped parsley. Now allow patties to be properly cooked. chopped 2-1 stales celery. 2. Put the garlic ginger. 6. Use as stuffing for the cavity of the fish. chopped pepper and celery. curry and egg white. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Sprinkle salt and pepper at the top. 3. Debone cooked fish completely and flake very well 2. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. 3. Place in a frying pan and steam for 2-3 minutes. Shape into small patties and fly in preheated vegetable oil. Drain well and serve onto a flat dish. curry. carrot. salt. ½ tsp seasoning onion. 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. 4. Baste fish again with remaining melted margarine. Now mix remaining margarine. cornstarch. 3. 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. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Turn occasionally prevent sticking. 3. combine 1 tbsp melted margarine hard boiled rice. 5. In a bowl. Brown on both sides. Cook for 3 minutes. fresh chopped tomatoes and the paste. Serve over the grilled fish balls on cooked spaghetti.30 1. ginger. ½ seasoning cube and pepper. stirring well. Remove from heat after 2 minutes. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Fill the cavity of the fish with the prepared stuffing. oil and onion in a sauce pot. chopped ½ tsp curry ½ onion. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Turn down the heat and cover the frying pan and cook for5 minutes.

Heat. 4. Turn frequently to prevent bursting or burning. Set aside.tender.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Simmer for 2-3 minutes. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. spaghetti). Transfer these into another stock pot and add the remaining ingredients. When cooked. pealed and diced 1 small onion. flour. the fish stock and pepper. mixing well. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1.End flaked end rice combined the egg chopped onion. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Set aside. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. 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. Bring to boil. Remove the bay leaf and serve over noodles (indomie. 3. Add the onions and garlic and brown them lightly. Serves 10-15. 4.Serve over the fish fingers or balls as appetizer. 3. and salt. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Add blended fish mixture. 5. Stir well to get the beef and onion mixture to be evenly distributed. Serve as hors d’oeuvres. grated ginger. sliced. .Heat the margarine in another pan and fry grated onion and green pepper lightly. 2. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides.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. 4. 2. parsley. cut each sausages into four or five rounds each. Insert tooth picks in each round and arrange them attractively in a patter. Add tomato puree. Dot with Ketchup if desired. Cut beef into 1 inch cubes. Grill or bake at moderate heart till done (about 15 minutes). wash well and cook in the margarine in heavy sauce pot till brown.

cooked peas and beans and cook the sauce for 2 minutes. 3. wash and drain. 5. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Sprinkle on the flour and cook till the margarine and onion are golden brown. Set a side. seeded and diced 200g flour for dredging 1 green pepper. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Grill each side till golden brown. cook until thick. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Add the seasonings. Top each with ketchup as sauce. tomatoes. Add the beef stock. 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. Garnish with onion rings and tomato wedges. Melt the margarine in a medium saucepan and add the onion and carrots. Serve over plain boiled rice or noodles. salt and oil. onion tomatoes and the other ingredients. Cook slowly to soften.Add the garlic. coat the cooled chicken pieces lightly. Coo k until tomatoes are softened. Remove from heat and leave to cool. 3. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces.Heat the oil in a large frying pan and when hot add the margarine. Set aside. stirring constantly to prevent burning. 4.5kg broiler chicken 4 tomatoes. Add salt and steam for 10 minutes. 2. except the lettuce leaves. Add the chicken pieces and fry over moderate heat till brown.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Garnish with chopped parsley. 5. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. 2. 3. Now add the fried beef. Chop the shrimps into cubes. Cut chicken into serving sizes and place in a sauce pan. Flake excess flour off. Using the seasoned flour. Set aside. chopped 1 small onion. peppers and curry leaf. Push to one side of the pan.Prepare the onions. Method 1. TOMATO AND PEPPER FRIED CHICKEN 1. 4.32 2. 6. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Put the chicken pieces in a pot and pour the blended ingredients over the chicken.Mix flour with salt and pepper. Combine all the ingredients. Stir in l tsp ketchup and mix well. 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. curry pepper and I seasoning cube. basting frequently. salt. diced . in a bowl.

covered.Cover each sandwich and toast in the oven or a sandwich bread toaster. EGGS Eggs are used. 3.Combine the onion cucumber. 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. Heat the margarine and pour into mixture. pepper and salt together. 4. Remove to a plate.Remove from heat and serve with plain boiled rice and sweet corn. They are served in a variety of dishes that may be used for lunch. Gently beat eggs. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish.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. scrambled. wash and leave to drain. Serve as a breakfast dish. 4. prepared as omelettes and mainly served as breakfast and snack dishes.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all.Bring the mixture to boil and add fried port. Serve with cucumber salad in addition. remove the bay leaf and add green pepper. using a wooden spoon. supper and deserts. 2. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Mix well. Garnish with avocado dices tossed over the stew. 3. Stirring in beef stock/water and vinegar and add bay leaf. 2. . curry tomatoes and paste. Method 1. diced. Remove and place a plate. milk. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. chopped shrimps/scrambled egg and mayonnaise in a bowled.Cut pork into cubes. Cook for 1 minute longer.Add more oil if necessary and onion. Chopped onion and green pepper can be added. Season to taste. Serve as the protein dish with buttered bread. Heat the oil in a frying pan and brown and pork in two batches. 2. 5. Melt margarine in a small frying pan. Cook slowly for about 20-30 minutes. 3. poached.

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.

mushrooms and carrots. Season with curry salt and pepper and mix together. 6. Serve warm with braised beef and suitable sauce. Oil oil for flying liver Method 1. celery. Makes 8 servings. 3. Stir into the cooked rice. 5. Pour into a sauce pan or baking dish. 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. Chop tomatoes into large cubes. Put the rice meal in a baking dish and the fried liver chunks on lop. Stir in vegetables (leeks. sliced. 6. flake for 20 minutes and serve warm with curry sauce. seasoning./veg. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. put oil or margarine and onion slices and fry lightly (5 minutes). Serves 8-10. Sort and wash rice. chilli pepper. Leave it to-drain and dry a little bit. In a fry pan. salt. curry and garlic. green pepper. 2. Remove front heat immediately and pour the vegetables over the cooked rice. 2. Sort. green beans arid carrots lightly 5. . Slice the onion and cut green pepper in long strips. tomatoes and spring onion. Add the cooked rice. soy sauce. peas and carrots. peas and fresh curry leaf and pepper) and heat for 2 minutes. 2. 4. salt to taste and cook on top of cooker or oven till rice is cooked. 5. Marg. Add the beef stock. Crush the seasoning cubes and add to the rice. Wash rice and place in a sauce pot. heat the remaining oil and fry the onion. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. 3. In a large frying pan. Chop the spring onion. Toss the rice and vegetable well and simmer for 3 minutes. 3. 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. This may be served immediately with grilled fish and white sauce. Fry the liver chunks lightly and set aside.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. 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. celery. Rice should be firm and non-sticky when cooked. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. 4. Method 1. 4. wash and cook rice with the chicken broth or water for about 30 minutes. Pour the water over the rice and season with white pepper.

Toss in the cooked noodles and heat through. 4. stirfrying for about 5 minutes without browning. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Slice the onion and chop the remaining tomato and pepper. 3. pepper and onion rings. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Steam for about 20 minutes till liquid is almost absorbed. Drain well and rinse under hot water to remove starch. Cook the noodles in boiling salted water for about 4-5 minutes. ORIENTAL NOODLES 225g noodles (spaghetti. Blanch for 2 minutes and drain from the hot water. 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. Steam for 10 minutes. thinly sliced 4 carrots. 4. Mix well and add margarine when almost cooked. Stir in the tomato paste and cook till sauce is almost dehydrated. 3. Reserve one tomato and one pepper and grind the remaining ones. 5. salt and white pepper. 5. Serves 8-10. 2. Add the beef stock or brown seasoning cube. .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. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Stir well. 3. Remove from heat an serve hot garnished with tomato wedges or egg slices. stir in any 6. Toss the vegetables in the pan continuously. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Boil water and place the vegetable in the salted water. Serve immediately with grilled beef. Sort.medium heat. 2. Toss in 1 tbsp of the oil to prevent sticking. curry. Set aside. Heat the oil or margarine in a saucepan raid add the washed rice. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. 4. 5. wash rice and set aside to drain. remaining spices and the chopped veg and peas 7. As the rice is getting tender without being soft. Cover the pot and steam for about 2 minutes. Heat a frying pan and add the vegetable. peeled and sliced 4 red chiIli pepper. Combine the soy sauce. Wash rice and let it drain of 2. 6. Stir in sliced tomatoes. Pour in the beef/broth water. 7. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Leave to drain dry. sliced METHOD 1. 6. Cook the rice in the fat ova. curry and salt and cook for 2 minutes. Bring to boil and add the rice and the seasonings.

chicken cube. 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. 7. Stir in the rice. 6. Cook and stir the beef in the vegetable oil until golden brown. Wash rice in cook water and leave to drain. cover and cook in the oven. Stir in the tomato paste and cook for 5 minutes stirring frequently. Pour into a baking dish. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. chicken stock. When melted. Wash rice and set aside. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 4. 3. 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. Now add the water. celery and cook covered for 5 minutes. green spring onion. 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. soy sauce and salt to taste. fried beef carrots. curry.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. stirring constantly. 5. leeks. Add finely chopped herbs (parsley onion. Stirring gently. Heat the foil in saucepan and add the margarine. 4. When the rice is light brown. 2. ground fresh tomato and pepper to make a sauce. add the washed rice over medium heat. till rice is getting tender. Stir in the green and red pepper. Cover the pan and cook gently for about 25 minutes without stirring. and green chili pepper. Place vegetable oil in a saucepan and fry the onion. margarine and onion into the remaining oil over medium heat until rice is lightly brown. then reduce heat and simmer for 20 minutes. until the rice is getting tender. 2. 4. seasoning cube. margarine and seasonings (ginger. Stir in the rice and heat to boiling. curry leaf. nutmeg etc). salt. 5. 2. Heat to boiling. 3. bay leaf. Serve garnished with green and sweet red pepper. add the water. . salt and pinch white pepper. Remove from heat and set aside. Stir in water. 6. 3.

Pound in a mortar and use the water to get juice from the fruits. 7. Fry until slightly brown. filter and squeeze out all the liquid from the grated coconut mixture. Stir in the chopped fresh pepper. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Meanwhile. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. seasoning cube and Onion. 4. 3. 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 and serve hot. Roil the shrimps in a little bit of water. Remove from oil. 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. Cook the palm fruits until they are soft. Discard the chaff and pour the coconut milk into a pot. 4. 4. Wash rice in hot water to remove some starch. salt and water in a boil.40 6. Remove from heat. Place corn pepper. Stir in the peas. Heat oil. Method 1. stirring until the corn starts cracking and bring about the white fluffy part. . Cover pot and cook for about 45 minutes or until rice is soft and moist. wash the rice. Add rice to the boiling liquid. Ground corn into fine crumbs. green pepper and celery. 3. mold mixture into small balls and drop into hot oil. 3. 3. Wash and grate coconut into fine flakes. Simmer for 10 minutes and serve hot. Season with salt and seasoning cube. Put in a bowl and add all the water. 5. sprinkle immediately with sugar or salt and leave to cool. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. drain and serve with coconut as snack. 4. Makes 10 Servings. Wash rice and add to the boiling milk. Heat the milk and bring to boil. Continue stirring for the corn to he properly popped and cooked. broth of the shrimps and arrange the shrimps over the thick top of the rice. 6. Blend well for mixture to mix well. chop the fresh pepper and onion and clean the shrimps. 2. Blend in the palm oil. sugar. 2. Put oil in a pot and place the corn in the pot 2. Serves 10. Stir uniformly into the rice. 2. Put into a pot and heat to boiling. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Using a fine sieve. Serve hot on a flat dish. Cook over a medium heat. 5.

3. 3. 7. margarine and chopped parsley. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. 3. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. seasonings and chopped vegetables. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 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. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Heat the oil in a large frying pan. Cook over medium heat for 5minutcs. Chapter Five BREAD. 6. Stir in the cooked sweet corn. 6. leeks and green pepper 5. Stir very well to avoid lumping in the foo-foo. 4. 2. Boil the 6 cups of water. celery. Meanwhile. Stir very well all over and turn into a dish. Keep stirring for 2 minutes. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Heat the water to boiling in a pot. 3. 5. Cover pot and boil until cooked hut grain are separate. Serve hot with spicy fried chicken and cucumber salad as a main dish. melon-vegetable. rice and yam flour foo-foo as in plantain. 2. 4. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Cook and leave to cool. Cook rice with stock and salt to taste. added salt and sprinkle the clean rice in the boiling water. 2. Remove any fat from liver and chop or grate into small bits. Heat vegetable oil to faint smoking point. Shell the corn and wash well. Stir in the cooked rice. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Drain and serve with coconut as snacks.41 2. Wash and clean liver. stirring gently. 4. Note: Prepare corn foo-foo. 4. DOUGHNUT AND SANDWICHES . 5. 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. Remove rice from heat if tender but not soft. Chop the peppers and onion and set aside. add the grated liver. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. fluffing up to loosen the rice grains. Season to taste of necessary and heat through for about 3 minutes. agbono or mixed vegetable soup. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Serve warm with ewedu. clop onions. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1.

A variety of fillings can be used. Bake until golden brown. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. aid fermentation and contribute to the colour. the yeast will be destroyed. sugar and fat are mixed and allowed to ferment. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. 3. Dissolve yeast. If liquid milk is to be used. Cover with a slightly wet towel in a warm place. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. 7. 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 . Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. When baked. Allow to m for 10 minutes. fat and dissolved yeast. 6. 5. They are made from flour. Let rise till dough is well risen above the pan edges (double or three time size). The dough can be baked or fried. Weigh and measure all the ingredients set aside. roast bread should be soft. More yeast is often used but they require the same fermentation or proofing process. Gradually add the flour to make a stiff dough. water or other moisture. milk and flour in a bowl. Method 1. Combine margarine. Cover and put in a warm place for hour. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. eggs and milk than the plain bread. salt. remove from pan unto wire racks to cool. Stir or knead every fifteen minutes. With the sponge method. 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. 2. 2. Bake in pre-heated oven for 40 minutes. Yeast is the raising agent and it grows best in lukewarm water. fat. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar.42 Bread are loaves made of soft doughy that are leavened with yeast. part of the flour. 5. Dry milk is more often used. If the temperature of the water is too high. while low temperature retards the fermentation process. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. After 1 hour shape into a round loaf and place in well greased pans. Soften the yeast in lukewarm water. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Milk is used in some bread mixture in lace of water to increase the nutritive value. 4. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Makes 4 loaves. In a large bowl. sugar and salt in warm water. yeast. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. moist and tender in texture. blend remaining sugar. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Reserve 2 tbsp flour for kneading. Shape into loaves and place in well greased pans. Add dissolved yeast to flour and mix the mixture to a soft dough. Knead lightly and keep covered for 10-15 minutes. Fat is used to soften and lubricate the dough. Proof for another 15 minutes. Nutmeg and other flavoring can be added to bread to improve flavor. sugar and fat. When dissolving yeast ensure that lukewarm water is used. Sugar is used to sweeten bread and to aid the process of fermentation. Knead the dough. yeast. 4. 3. Knead again on floured board until smooth and elastic.

Cover and let it rise for about 5 minutes. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Place a warm place to rise till double in size (5045 minutes). Add flour. 5. Grease a medium-sized cake pan and fill the dough into the pan. Method 1. Place the bowl of dough in a warm place to rise for about 30 minutes. salt. 6. 8. 2. Place in a greased bowl and grease top of dough. 3. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Place each in well greased queen’s cake pans. Mix well without kneading. 6. 7. 4. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Leave to proof in a warm place for another 20-30 minutes. 2. Cover and let rise for about 20 minutes. 2. Mix thoroughly with a wooden spoon to obtain a soft dough. Sieve the flour and salt into a bowl and rub in the fat. reserving 4 tbsp. fat and whole meal flour in a bowl and set aside. Combine salt. Gradually stir in the yeast mixture into the whole meal and fat mixture. Dissolve the yeast and sugar with the warm milk. Dissolve yeast in lukewarm water. soften than that of plain bread. Note: Whole wheat bread is usually heavy. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness.for 15-20 minutes. 4. Process whole wheat grains into flour or purchase whole w heat flour. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 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. Mix sugar. Cover and proof it a warm place until double in size. Makes 15 rolls. punch down. 5. 3. nutmeg currants and milk together. Cover and let rise (5minutes) 3.43 Method 1. Add yeast (now in bubbles ) and beaten eggs to the mixture. Shape into balls. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Add the dissolved yeast and I mix in the beaten egg. Dissolve the yeast and sugar in the warm water. 8. 4. 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. Mix the flour and the rest ingredients. 7. 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. 5. Bake in a moderately pre-heated oven for 30-40 minutes.

sugar. Place them on a well-floured tray. 4. Mold back each carefully to seal the hole. (See pp). . Leave in a warm place to prove until they are well risen (double in size) 6.44 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. In a bowl mix margarine and the remaining warm water. ensuring that the heat is not too high or too low. to the mixture add to mixture. Let dough rise for another 40 minutes or till double in size. 2. Turn dough into a flavored board and knead briefly. Add the melted margarine. Press a floured thumb into each doughnut and add a little jam. Place in a warm place to rise till double in size. Add milk and mux. Then place dough in heated deep oil and fry until golden brown. Dissolve the yeast in half of the warm water. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 3. Place them on a greased tray and cover with thin polythene. Gather mixture lightly and set aside for 1 0 minutes. Take the basic doughnut recipe. 5. Roll doughnuts in a tray containing sugar. Heat the vegetable oil in a deep frying pot to a moderate temperature. cover and allow to prove until double in size. add sugar and mix thoroughly. Roll the cooked doughnut on granulated or icing sugar. 3. about 1 tsp in each hole. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Sift the &y ingredients together and add to egg mixture. Tack each firmly with lightly wet fingers. 1 . Ferment yeast in half of the warm water. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 ½ tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water ½ tsp salt 50g sifted flour (for rolling) 1 ½ tbsp powdered milk Method 1. Roll out to floured board 1 or inch thickness. . 9. 4. Add the dissolved yeast and gradually mix in flour into a smooth dough. Serve as snack or tea dainty. 2. 4. Combine milk and flour. 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.. Knead lightly. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Using a round cutter. 5. prepare the dough according to the instructions for preparation. 5. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. salt and nutmeg. Add one tbsp sugar to facilitate fermentation of the yeast. 2. 3. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. 3. salt and nutmeg into a bowl and rub in the margarine. 2. roll ot dough to Y2 inch thickness and cut out round shapes. Sieve the flour. Add beaten eggs. 4. Deep fry the doughnuts till golden brown and drain off fat. Drain off an roll them in sugar if desired. 8. 6. Divide the dough into round doughnut shapes without hole al the centre. Ad vanilla and mix well. Slightly beat eggs in mixing bowl. 7. strawberry etc) vegetable oil for deep frying Method 1.

4. Mix thoroughly into a soft. ketchup or mustard cream). boiled or fried egg. 4. Knead to elastic-like texture. jams and other spreads. Avoid making very large sizes. 5. When dough is ready for proofing. Handle gently. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Drain and mash sardines. Add some currants/fruits if available before folding into crescent shapes. smooth and pliable dough. 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. Sandwiches may be served hot or cold. Dissolve yeast in half of the warm water. Mix all the siffed dry ingredients together in a small bowl. 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 . Makes 20 doughnuts. 6.45 5. 3. 2. especially when some items have to be chopped or mixed up. Party or tea sandwiches should be in small triangular sizes. closed or multi-layered. They may be filled or spread with a variety of items such as meat. In using fillings. 2. 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. Combine sardine and blend with remaining ingredients to desired consistency. 7. with or without sauce such as (salad cream. it should be attractively arranged. Also do not use filling that can soak the bread. 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. When sandwich is planned for lunch. Spread on crackers or toasted bread triangles. 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. jam. fish. roll out into ¼ inch thickness. Fry in hot deep fat until golden brown on both sides. b) The filling can be made from meat. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. Cut into 4-6 inches of the base of the triangle to form a crescent. sardines. 6. salad and various types of food. 8. Corned beef or chopped egg can be used as alternative. Rub in the margarine. Day old bread is usually preferable. d) A garnish should be added to a sandwich when it is ready to be served. 3. the bread cam be sliced before or cut after filling if necessary. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Drain off fat and roll in granulated sugar or top with favorite icing. corned beef. Keep them covered and use as tea sandwich. Add the dissolved yeast. egg and almost the remaining water or as needed to obtain correct consistency of dough. Roll out on floured board to inch thickness and cut with doughnut cutter. Vegetables like lettuce tomato and onion slices may be added.

Beaten eggs. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. the cake will be hard when baked. In a separate bowl. but egg yolk and fat are not included. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. large cakes must be level at the top. 2. consider the quality and type of cake as indicated by the recipe. baking powder and salt) are folded into the creamed mixture. eggs and raising agent. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. even in colour and firm. There are four basic method of mixing cakes 1. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. The pan must not be filled more than half for two-thirds with the batter. The flour mixture and milk are added to the cream mixture and set aside. 4. Queen cake and ginger bread can be made in this way. Small cakes like queen cake .46 Method 1. Also. cakes. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. In choosing mixing method. All ingredients must be at room temperature when mixing cakes. adequate size of pan and baking temperature. beaten eggs and milk are beaten together to blend thoroughly. sugar and flour in addition to flavorings. spread ½ teaspoon mayonnaise on the meat. marble cake and coffee cake. Split the oblong rolls in half and spread margarine on the sliced surfaces. The eggs are separated and only yolks are beaten into fat mixture. Toss well. Remove from heat and slice the rolls into two. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. 6. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. sticky or crumbly. The mixture is well beaten till light and foamy after which the dry ingredients (flour. A good quality cake must be light. An examples of this type is chiffon or feather cake.. milk and vanilla are gradually poured into the creamed mixture. 3. sides of pan when baked. Examples are shortened cake. 2. Regular bread slices can also be used. Chapter Six CAKES.15 minutes. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. In order to produce good quality cakes. In addition. The creaming method usually produces better quality. Pastry-blend or rubbing in method involves blending of fat and flour together. the equipment available. it is essential recipes and use proper ingredients appropriate method of mixing. 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. The quality of cakes is very important. fruit upside down or carrot cake. Put in the oven to bake for 10. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Pure sponge cake uses only egg whites. Combine all ingredients except mayonnaise and the bread. 2. The cake must be baked in a well greased pan for easy removal when baked. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Fill the bread with the grilled meat. sugar. the melted margarine. It must not be heavy. Examples are queen cakes. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from .15minutes. Combine all ingredients except bread in a bowl. type offat and amount of time available. Conventional sponge method in which the fat and half the sugar being creamed first. Cooked on both sides. 5. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. 4.

Top with currants if desired and hake in moderately heated oven for 20-30 minutes.IN. 3. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Gradually pour beaten eggs into the creamed mixture. 4. When the knife comes out clean. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Add the lemon juice and the milk gradually as the constituency becomes stiff. 3. alternating them. Having all ingredients at room temperature. Make 12 small cakes.47 should have good shapes and rounded but slightly peaked tops. Sieve ‘flour with baking powder. 2. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Grease cup cake pans and fill the pans. Now add a half of the milk and a second of the flour. Finally fold in the last portion of the flour mixture and remaining milk. salt and nutmeg. one at a time. Stir in lemon rind and mix well. Nutmeg (grated) 3 tsp baking powder 4 egg. and beat with wooden spoon.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. Add vanilla and cream well. 5. it means the cake is baked. Sift the flour. sieve two times. 2 tbsp desiccated coconut or currants can be added when mixing. 8. 4. salt and nutmeg into a bowl. Cream margarine and sugar thoroughly until fluffy: 3. Note: 1 ½ tsp vanilla. Spoon mixtures into well greased queen cake pans or paper cups. Sprinkle lemon rind over remaining flour. Cream margarine. Beat egg and stir into the flour ingredients. 2. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Add the washed eggs. When baked remove from heat and place on cooling racks. 7. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Cream well until the mixture is light and fluffy to a dropping consistency. 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. beaten well in each addition. sugar and vanilla together with electric mixer or wooden spatula. 2. Fold in well 5. . lime/lemon rind 150 grams sugar ¼ tsp. QUEEN CAKES (RUBBING . baking powder. 6. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. until well mixed Add baking powder and nutmeg into flour.

Spread the brown mixture at the bottom of the pan. Cream sugar. baking powder and all spice together. Sift flour. 7. Using an electric mixer or whisk. 4. baking powder cream of tartar and salt three times. one at a time. Put water in a small pot to boil. beat well after each addition of egg white. Cream margarine and sugar thoroughly. Slowly add vanilla and egg whites. Top the brown with the pink as second layer. Sift cocoa powder into one portion and the pink colouring in another portion. blend eggs. Using a whisk or mixer. The batter is now in three colours (cream. 5. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. When baked. invert on a cooling rack can iced or served with vanilla sauce. Bake in 350°f in a pre-heated oven for 45 minutes. 3. Serve 10. 2. Mix well and share batter into three equal separate portions in 3 bowls 5. Add vanilla mix well and serve as a warm sauce over cakes and puddings. margarine. 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. 3. vanilla and currants alternately. Add dry ingredients. 6. Mix the batter thoroughly. 4. 2. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 6. Bake in pre-heated oven for 40 minutes. Baking powder l tsp baking soda 120m1 diluted milk . Serves 12. peeled and mashed 2 large eggs 1 teasp. Sift flour. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 3. Blend in colours very well without over mixing batters. Pour into a well greased square or round pan. sugar and vegetable oil. grated carrot and toasted coconut. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. alternating with milk. Stir in flour mixture. custard powder and nutmeg. 2. Stir the mixture into the boiling water. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. 6. brown and pink) in 3 bowls.48 4. 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. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Fold in the sifted dry ingredients alternately with milk. salt.

baking powder and soda. honey and grated coconut in a sauce pan and cook for about 5 minutes. 7. To make the topping. then stir in the toasted coconut. lemon rinds and remaining brandy. Place on a wire rack to cool completely when fully baked. Sift together the flour. Sift together the flour. Note: Caramels. Soak fruits in brandy. Sieve out fruits and toss in little flour. 5. 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. Fold in the flour mixture into the margarine-sugar mixture. Spoon topping over the whole top of the cake. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. 3. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 5. This can be used in place of browning. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Add the flavorings. 4. Method 1. Preheat the oven 4. 6. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Gradually fold in the flour mixture and floured mixed fruits. using half of the milk. nutmeg. sugar and vanilla until light and fluffy. Cream margarine. 3. 2. place margarine.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Pour batter into well greased and floured pan. Pour into a greased brunet pan or hollow pan. Add caramel or browning to sugar mixture. Mix thoroughly until foamy. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Beat eggs and add to margarine and sugar mixture. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Remove from heat. allspice and baking powder. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . 4. Melt the margarine and ensure that all the ingredients are held at room temperature. 2.) 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. Beak in the eggs one at a time. 3. Bake at medium heat until cake is cooked (45-50minutes). and leave to cool slightly. 2.

Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 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. 2. Mix the soya bean flour. 6. bake in pre-heated oven at 4000 f for 10 minutes first. Add the margarine. Dissolve yeast in warm water with l tbsp sugar. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. When double in size. margarine salt and the remaining sugar in a bowl. 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. 3. reserving some for kneading. Put the oatmeal in a large bowl. sugar and vanilla and cream well. Combine margarine. Method 1. 2. Add one egg at a time and beat thoroughly. 2tbsp sugar (reserve 2tbsp) and the salt. 3. 6. 4. . Shape in to two loaves and place in a greased bread pan. 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. little at a time. 4. 5.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 3. Makes 2 loaves. CARAMEL 100g sugar 200m1 cold water Method 1. Pour cake batter over the pineapple as a second layer. 2. Shape into loafs and place in a warm place to rise until double in size. Mix again and knead a second time. When adequately risen again. Place on a board and knead until firm and glossy. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. 4. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Cover and set aside for 5minutes. Reduce heat to 350°f and bake for 4Ominutes. Fold in the dry ingredients alternately with the milk. 5. 3. Remove from pan and insert on cooling rack. Mix dough thoroughly until it stops sticking to the hands. 7. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Bake at 350f for 50 minutes or until cake is golden brown. Add the remaining flour. Stir the dissolved yeast into the oatmeal mixture. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. The pineapple should be evenly distributed all over the bottom. Set aside until lukewarm. Set aside and leave to cool completely before using for cake or caramel custard. Beat well until the mixture is well blended. 2. add half o f t h e flour and mix until smooth. bake in a pre-heated oven for 30 minutes. Serve with vanilla sauce as a dessert/sweet.

4. Fold in the flour ingredients. Bake till dry but not coloured. Gradually blend in the softened oatmeal. 6. Sift together the first 5 ingredients twice 2. Gradually beat in tile beaten eggs. 2. Store in air tight containers for later use when cold. Add the egg yolks one at a time. . pour the boiling water over the oatmeal and mix thoroughly. Break and grate off or scrape away the brown surface of the coconut flesh. Now sift the baking soda. Cream margarine and sugar until light and fluffy. cinnamon and salt into the sifted flour. beating very well. Prepare caramel and set aside to cool. Mix together and add the currants to mixed fruits. vanilla and almond extract. Beat eggs till thick and mix in to the sugar and fat mixture. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. . 3. Cover and set aside for 20 minutes. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. 2. 4. 3. Stir in the orange rind.51 DESICCATED COCONUT 1 coconut Method 1. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Beat egg white again. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. 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. Decorate for anniversary ceremony when cool. 5. 3. Toss together and set aside. Grease a medium. 2. Grate the coconut and spread out on a baking tray and put in a preheated oven. Occasionally. 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. Bake in a pre-heated oven at 350° for about 45 minutes. Mix the orange juice with the rum together 4. Mix the brown sugar and margarine till soft. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. beating well. stir to prevent burning or uneven browning. Cream margarine and sugar till light and fluffy. Add the caramel.

Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Bake in the pre-heated oven for about 45 minutes. margarine. salt and baking powder. Flip the pancake cover to brown the other side. 2. 3. 3. Heat the oil for frying and use oiled spooned to scoop the mixture. 8. When brown. 5. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. In a separate bowl beat the egg. Dissolve half of the sugar in the yeast. 4. Cover and allow to ferment till it bubbles (1 5 minutes). Drain out oil and serve as snack. Alternately mold batter in balls and drop in the heated oil. Stir in the nuts and mixed fruits. milk and vegetable oil. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Using a wooden spoon. test for doneness and remove from heat. Add scrambled eggs or sausage as breakfast dish. remaining sugar and salt in a bowl. PUFF-PUFF 300 grams sifted flour ½ tsp salt 45 grams/3 tbsp sugar Vegetable oil for deep frying 1 tbsp margarine/oil 1 ½ tsp yeast 250rnl water lukewarm Method 1. Sift sugar. 4. . Beat the batter until it is smooth. 5. Allow to cool and cut into squares to serve as finger food. 5. 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. Make a well at the centre of the flour mixture and add one beaten egg at a time. Mix the flour. 4. Serve as a snacks. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 2. 2. Fry until the mixture is light brown and remove with a straining spoon. 7. Mix the sifted flour.52 5. 6. Stir in the dry ingredients into the milk egg-mixture. 7. beat the mixture lightly for about 3 minutes. Sift the flour. Yields 1 serving of4 pancakes. salt and baking powder till the mixture becomes crumbs. Cover and set aside for about 10 minutes. Lightly grease medium-sized baking pan and pour the batter into the pan. 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. sugar. rise to the top and become popped. 3. fat. 6. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. At this time the underside of the pancake is golden brown. Pre-heat the oven. Stir in the milk and mix thorough. Beat and drop the batter in balls from oiled Spoon into the hot oil. 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. Fry until golden brown on all sides. Heat vegetable oil. flour. 9. Serve with honey or pancake syrup.

always set aside some flour that will be needed to sprinkle on. Makes 8 pies. Bake in pre-heated oven for 30-40 minutes. Alternatively. 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. chilled and cut into desired shapes with biscuit cutter. After mixing. rising agents and flavorings. They should be removed from the trays immediately they are baked. The pies are arranged in well greased baking trays and placed in pre-heated ovens.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. The flour must be of good quality in order to produce firm products. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. Cover the pie shells and seal properly. The softer doughs may be dropped on baking trays for baking. nor too soft or crumbly. well folded and sealed together to prevent leakages. Fill with meat. The dough is gathered to form a ball and rolled on a flat surface. Prepare the filling and set aside to cool. Sprinkle with enough cold water to moisten. 6. For best result. salt and water. 8. 3. the pastry dough should not be over stretched when rolling and cutting. tender and golden brown in colour. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. Toss flour and salt together. The salt contributes to flavor and the fat gives tenderness. (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. fish or sausage fillings. and cold water is desirable. (2) Flaky pastry has ratio of two-thirds fat to the flour. Before mixing the ingredient for pastry. The surfaces may be smooth or rough. 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. the dough is lolled. It is made with flour. It produces very tender and flaky crusts. 2. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. eggs and milk. pies may also be fried in deep fat. The water is used to bind the ingredients. fat. Roll out to ¼ inch thickness on floured board and cut into shapes. The tops at the top of each pie with fork or knife to permit steam to escape during baking. sugar. Cookies should neither be too hard. Gather into a ball and set aside for 15-30 minutes. Cookies can be mixed by creaming method or pastry method. Cold water is added gradually to the mixture and it is combined together. After mixing. pastries should be flaky. Over mixing will result in toughness of cookies. When baked. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Add the fat and mix until mixture looks like fine bread crumbs. board and dough when rolling. Pie filling must be made earlier and cooled before filling the pie shells. BASIC PASTRY (FOR MEAT. 5. Plain pastry may be classified according to the ratio of fat to flour. 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. 4. . When mixing and rolling. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. It produced less flaky and tender crusts and it is often used for commercial productions. fat. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. Cut the top with a fork and the beaten egg. The pies must be sufficiently filled. 7.

Add carrots. roll out the dough into Y2 inch thickness in rectangular shape. Roll over in two or three folding. Remove 2-3 tbsp of flour mixture for rolling out. 4. nutmeg and sa1t Toss together until mixture forms crumbs. Using the rolling pin. Using a spoon. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. peas. 5. 6. Use fork to cut the top of the rolls and place in greased pan. Cook for 8 minutes until beef is cooked. Fry for 2 seconds and then add minced beef or fish flakes. chopped and boil 2 ½ margarine or vegetable oil Method 1. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. 5. See diagram for rolling out cutting guidelines. 9. Roll up the remaining pastry. 7. Spread the corned beef evenly over the surface of the flat dough as for sausage roll.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 the sausage generously along the centre of pastry. melt margarine or heat oil and add onion. In a saucepan. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 2. spread the mixed sausage on the surface of the rectangle. Mix the sausage and curry or nutmeg. Sift flour and salt 2. Gather the mixture in small balls without kneading. . 8. Add the beef broth. Add baking powder. Bake in preheated oven for about 40 minutes or till light brown. Handle dough as little as possible and place balts on a floured board. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. In a bowl cut in the margarine and rub in to have flour crumbs. 3. 3. 2. 4. Stir-fry for 2 minutes and remove from heat. Rub in the fat into the flour. 4. folding in and stirring well un flour is well absorbed. which now gives 4 sausage rolls. Sprinkle flour into the mixture. 5. 6. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. 3. Make a well in the centre of the mixture and add water gradually to form a past. water and the seasonings stir well to mix up ingredients. Prepare the margarine or oil pastry. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg ½ tsp salt Vegetable oil for frying 45g (4 tbsp) sugar ½ tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 ½ tbsp powdered milk Method 1.

milk. seasoning and water. 4. Add the flaked fish. Serve wit groundnuts as snack. 5.55 2. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Peel the boiled eggs. Drain and serve hot. 2. 3. pepper. 2. Heat the vegetable oil and onion in a frying pan for 2seconds. 6. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. flour and salt into a bowl. curry. salt. Allow chin-chin pieces to drain off oil after frying. 2. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. 3. 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 . Seal the edge of the last fold with little water. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Gather the mixture into a ball and roll into ½ inch thickness on a board. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Make a thick paste with flour remaining margarine. pressing together to form a whole egg again. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Note: Corned beef or sardines can be used as alternatives. 4. Do no knead pastry. Split into 2 sections again and garnish with cucumber slice to serve. If heat is too low or much quantity is fried at time. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. flour board with reserved mixture. 6. Add cold water and bind together. the chin-chin will soak the oil and will no be crisp. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 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. salt ingredients thoroughly. 4. 3. 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. 7. 6. Cover each half. 5. pepper. Place the yolk in a bowl with the minced fish. 5. cut length wise through the middle and scoop out the yolks. Stir well and sprinkle in the flour to bind the ingredients. Heat oil in deep fryer and fry the rolled up egg till golden brown. 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. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Cut into rectangular shapes and fill them with the cooked fish filling. Sieve the baking powder. 3. Pre-heat oil and fry until light brown.

Roll out pastry about ¼ inch (1/2 cm) thick. 4. 3. vegetable oil for frying .80m1 water ½ tsp baking powder Beans. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. Bake in a pre-heated oven until golden brown and firm. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Gradually fold in the vanilla and warm water. Cut the margarine into the flour ingredients. Peel hard-boiled eggs and set aside.56 Method 1. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. sugar and salt together 3. Now whisk. salt and baking powder into a bowl 2. 2. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 6. Make a well in the centre. Cut into smaller rolls. Sieve baking powder into the sieved flour and sieve the sugar separately. 5. mix flour. Remove sugared paper and cool the roll on a cake rack. Grease a swiss cake pan and line with a greased paper. Heat oil for deep frying and cook the eggs under moderate. 4. Put the mixture in to the greased pan over the paper and spread evenly. Taking one at a time. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Fold in lightly with a metal spoon. Now spread the warm jam all over the surface of the rectangular-shaped cake. without stretching. Coat the remaining eggs. When baked. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. 7. 3. 5. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. 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. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. 2. Serve as snacks. 4. sugar. Now roll up quite firmly and leave the roll wrapped up in the sugared paper for about 10 minutes to keep the roll in food shape. Now coat the shelled egg with remaining flour and wrap each egg. Reserving one table spoon of flour. turn out the cake on a sugared paper and remove the baking paper carefully. drain serve as snack or cocktail. 8. Fry pies in heated vegetable oil till golden brown. 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. Fill each pie shell with the prepared filling. heat until the coating is golden brown on all sides. with a portion of dough. 9. Rub in the margarine for the flour mixture to form crumbs. 7. 6. 5. Gather the soft dough in a ball. 8. Use a pastry cutter to cut pie shapes. After 5 minutes of whisking. Sieve flour. Add cold water to make the dough.

57 Beaten egg Method 1. drain and when cool. Mix properly and chill1 hour. 6. Mix together margarine. 4. Shape with assorted biscuit cutters. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. Make 20. Cool and decorate with coloured icing sugar pipings. mixing well. Makes 24. a small at a time. RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar ½ tsp lemon juice ½ tsp vanilla 100g flaked coconut 1 tsp baking powder Method 1. 7. 5. Roll into inch thickness on lightly floured boards. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. Add flour. lemon and coconut chill dough in cellophane for 30 minutes. Peel the boiled eggs and lightly four them gently. 4. eggs and flavourings. Blend in vanilla. 4. Cream butter and sugar until fluffy And egg and beat well 2. 2. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . 6. 3. 3. cut in longitudinal sizes. 3. 2. Place in greased baking trays and bake for 10-15 minutes. 3. Roll dough into V2 inch thickness. baking powder and salt. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. Cover with bread crumbs and coat them lightly. 7. Makes cookies. Mold the eggs properly to maintain egg shape. sugar. SUGAR COOKIES 350gsifted flour ½ tsp nutmeg 1 egg lightly beaten ¼ tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder Method 1. 5. Mix sausage with curry. 8. cover the eggs generously with the sausage. Chill until dough is easy to handle (about 30 minutes) 4. Using both hands. Cut into shapes with biscuit cutter. SPICED COOKIES 350g sifted flour ½ tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine ½ tsp dry ginger Method 1. Sifted dry ingredients and cut in the margarine into flour and spices. Stir in beaten egg and water/milk. Serve as cocktail tea items. mixing thorough. Remove. 2. Stir in sifted flour. Roll the coated eggs first in flour and dip into the egg wash.

Make 3 dozens.58 Method 1. Makes 2 ½ -3 dozens. fruit and milk drinks are more nutritious. Nutritious drinks provide specific nutrients to help fight illness. However. Remove from heat and cool on wire racks. 3. Blend vanilla and desired food colouring. 6. fat. Maintenance of proper hygiene is important when handling the ingredients. beer etc. Bake for 8-10 minutes. They are later mixed with water or other beverage and served chilled. Chill for ease in handling. flask and teapots. egg drinks. beat until blended. When preparing beverages. minerals and vitamins. as accompaniments to meal or the final course of a meal. 3. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Add sugar alternately with egg white. fresh fruits drinks. 6. Stimulants: Coffee. 7. the beverage is known as fruit drink. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. egg hot drinks. beating until light and fluffy. ensure that good quality fresh fruits are used. mineral water. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. 5. Stir in the coconut and mould into I inch balls. Shred coconut and set aside. cocoa. They are grouped as follows: 1. Use filling for sandwiching sponge cakes as well. malted and vegetable juices. 6. add flour and mix well. 3. Cream margarine. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. 4. Beverages may come from mostly animals or fruits and vegetables. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Energizers: Malted and vegetable drinks. Put 2 or 3 cookies together with the vanilla filling in between them. 8. boast the body’s energy and vitality and ensure a healthy lifestyle. Milk contains protein. Refreshers: Fruit drinks and soft drinks. 2. Soft drinks. Also. sugar and vanilla. Allow them to cool thoroughly before removing them from the baking tray. Cream margarine and sugar. stimulating drinks between meals. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. 2. 3. Stir in the water. Peel or scrape off the brown back of the coconut flesh. Bake in slow oven for about 20 minutes or until firm to touch. tea. Gradually add flour. 4. tea and cocoa are popular in meals. fruits juices. 5. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Nourishers: Milk shakes. coffee. ensure that you use appropriate’ utensils like jugs. Sedatives: Alcoholic drinks. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. 4. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. 2. . 2. 5. lemon grass and scent leaf tea. Beat in egg and vanilla. Place the balls apart in an ungreased baking tray or sheet.

Squeeze out the juice. reserving the shell. 2. 4. 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. 2. 2. Slice the bananas and dice the pineapple. Boil for another five minutes for4fie syrup to thicken slightly. Chili before serving. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Scoop out the melon fruit. 3. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Remove seeds. discarding the seeds. trim the edge for the watermelon shell by cutting a saw tooth edge. 3. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. . Combine these in a bowl to prevent browning of the bananas. Make ½ inch water melon cubes from the scooped watermelon. Stir in the orange juice. 2. Wash and cut fruit into halves. Blender can be used to crush the pulp before sieving. Sweeten with syrup 3. peel pawpaw and remove the seeds. 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. Wash. Cool and add to fruit drinks. Wash fruit and cut into sections. 3. Pour over the juice in a jar. Add syrup to taste and the lemon juice. Boil the water and leave to cool. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. scoop out the pulp and squeeze out juice through a sieve. Orange and pineapple juices maybe added. Leave to cook and chill before serving. Using a sharp knife.

Add ice blocks to serve immediately. Sweeten with syrup or honey if desired. 4. Method 1. 3. remove immediately from the water and place them in a sauce pot. peel and remove the hard core at the middle. Serve chilled in glasses and garnish with lemon/lime slices. Use a blender or juicing machine to blend the fruits. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Cut into small chunks and put in a bowl. Mash the pawpaw or pulp in a blender. 2. Stir in ginger. Add the pure water to filter and obtain the juice. Filter very well and discard the chaff. 3. 3. Pour into jugs and chill before serving. Mix well and pour in to cocktail glasses. The fleshy part of pineapple is cut and served as a dessert or refreshments. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . 5. 2. 7. Alternatively. 6. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. 4. Wash. Add the pure water and strain into a glass jug. 4. Add previously boiled water to mashed pawpaw and strain into a glass jug. Scrub pineapple.60 2. Wash lemon(s) and squeeze out the juice. Add the bitter lemon last. Garnish side of glass with cucumber/lemon slices. Remove from heat. Stir in the pineapple juice and sugar to taste. 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. Cover and keep drink until cold. Cut beetroot in to small pieces as well as the apple. 5. scrape and grate carrots. Sweeten with syrup and add the lemon juice. Wash. Leave to cool completely. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Wash them in clean water. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 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. Serve chilled. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. but do not peel beet root. 2. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Boil the 3 litres of water and pour over the washed zobo. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Sort the dried zobo flower to remove all dirt in it. 2. stir in the ginger or cloves and set aside for few minutes. Add lime and syrup.

5. Pour liquid into a pot. add sugar or syrup (if necessary) and boil for 20 minutes. 6. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Slice into bits and put in a bowl. Avoid use of aluminum utensils. 3. sweeten to taste with the sugar or honey. Add milk flavour 2. 5. Pour the fruit juices and tea over a large block of ice in a punch bowl. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 4. 6. Note: Pineapple or grape fruit juices may be used or added.61 Method 1. Mash but do not blend the plantain pieces and add the water. Wash fruit very well. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. Wash and peel bananas/plantains. 3. Filter the mixture through a fine sieve into another plastic or glass bowl. Add syrup and nutmeg/vanilla. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Pour mixture into an air-tight plastic bowl and cover well. Add the bitters and ginger ale. 3. Mix all the ingredients in a punch bowl. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 4 lemon slices 2 tbsp sugar syrup . Chill till serving. Serve immediately in wine glasses garnish with lemon slices. Serve in tall glasses garnished with few pawpaw chunks. After heating cool and chill drink till service time. Remove the flesh of the sour sop and discard the seeds. chilled. Mix the orange juice and milk together. 4. Place in a bowl and add a little water to the fleshy part. Chill and serve garnished with lemon slices. Garnish with orange slices serve in tall glasses. 2. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 2. Chill the orange juice and the wine. 2. 2. M ix in remaining water and strain the liquid into a glass jar. Crush it and pass through a sieve to extract the juice.

Add the lemon rind pour the water into the jar. Add ice cubes and lime/lemon slices and serve chilled. 3. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Stir in the remaining orange juice. Serve into four glasses and add ice cubes. Half a teaspoon of brandy flavor can be used in place of pure brandy. Wash and break eggs into saucer. Peel the lemon and out the pit including the seeds. 3. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Wash and cut apples into sections. Chill the brandy. Blend half of the orange juice and milk in a blender until smooth. 2. Squeeze the juices from the lemons into a jug. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Strain the juice into a jug. 4. one at a time. Dust with nutmeg as garnishing. strained juice and sugar syrup. Cut into pieces. 2. Stir in the brandy. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. 2. Wash lemons. 3. Note: Oranges. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Add eggs to mixture. 2. Stir well and add the wine or ginger ale. Combine the juice in a bowl. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Dissolved sugar in water. Add sugar if desired. tangerines. Pour into glasses. Push the lemon pieces and apple sections through a juice extractor/blender. lime or grapefruit can be used in place of lemon or in addition to lemon. Serve chilled with lemon slice topping as garnishing. Add the syrup to the juices 4. Serve chilled. Cover the jug and allow the lemonade to cool. 2. Stir in the syrup and strain. Mix well after each addition.62 Method 1. Mix all ingredients either by whisking or mixing in a blender. 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. 3.

cloves and vanilla Mix thoroughly. floured baking pan. 3. Stir in the run or run flavouring. Leave to cool 3. Therefore. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. vegetable tarts. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Whisk eggs. 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. 3. Place in a greased. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Melt margarine and leave to cool. beans pie or fish pie. Cut up carrots and blend to a smooth pulp. appropriate cooling temperature is important for maximum enjoyment of such dishes. Remove from heat and whisk until cold and thick. Allow to rest in a cool place before using for jam tarts. Beat in the vanilla and lemon extract. 6. Add the remaining water to the crushed mango and filter out the liquid.63 Sugar to taste 800m1 water Method 1. 5. Cover and set aside. In preparing and serving desserts. 5. 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. 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. Fold in the melted margarine or vegetable oil gently. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Continue until smooth mixture that light. Sieve flour and salt gradually incorporate into the egg and sugar mixture. peel and chop mango flesh. Add margarine and nix well 2. 7. Most light desserts are usually served chilled. Cream eggs and sugar. Mix carefully until slightly smooth Handle pastry gently. creamy and double in size is obtained. stirring well till dissolved 2. Place in a bowl and mash very well. They are usually served as the third courses in meals (fruits pies. Add three quarters of the water to the carrots and strain out the liquid into a bowl. They increase the enjoyment of meals. 4. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Wash. 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. 4. sugar and cream of tartar in a bowl over a pan of hot water. 3. 2. Serve chilled in glasses with ice cubes. cakes an puddings) and light dessert dishes (ices and fruits). making sure that it is not stretched 4. Fold in sifted flour and baking powder very gently 6.

4. and bake for 25 minutes. Beat reserved egg whites to stiffness and fold into the cooled milk. 5.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Get the egg-milk mixture from freezer and beat till smooth and creamy. 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. sugar and egg yolk together. Freeze for 30 minutes until mushy. Separate eggs . Makes 6-8 servings. Gradually add the vanilla or banana flavor essence. Mix cornstarch or custard and a little milk. Return to sauce pan and cook over medium heat. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). vanilla. Add the cooked cornstarch and mix well. Freeze in covered plastic container until it is firm (4hrs). 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. 2. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. make it thick and set aside. 4. Add vanilla and chill before serving 8-10 servings. Beat eggs slightly. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Serve as dessert. 6. Fold the egg whites into the egg yolk and milk mixture. Vanilla/nutmeg Method 1. fruit chunks or jam. Prepare cornstarch with little boiled water. Heat milk to lukewarmness. 3. 2. Beat the milk mixture until thick and stiff enough to form peaks.serve topped with cornflakes. 2. Beat egg yolk and blend 25g of sugar. Heat the mixture to hotness. 2. Place the milk mixture over water simmering in the pan. beating only the milk. mixture. 3. salt and milk. Add vanilla and pour into a shallow pan. nutmeg and salt. Pour into greased baking pan. 3. add sugar. Dissolve gelatine in 2 tbsp water and stir into milk mixture. milk. 4. stirring until it thickens. stirring constantly with a wooden spoon. 5. . BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. Serve in cups. stirring constantly as the mixture boils. Cook water in a pan and leave to simmer. Cook for 2 minutes longer and remove from heat. Do not allow to boil. Remove from heat and leave to cool. 3. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch.

pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. 2. While still hot. Top with coconut pieces. 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. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. 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. 3. 2. Cook until set but not sticky (about 35 minutes). Mix orange juice and honey and pour over the fruits. Colour is golden brown. 4. Remove from the hot water bowl and leave to cool. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. vanilla . Juice from pawpaw can also be added. 3. 2. (not hard frozen) stirring once. stirring occasionally. Toss gently again before serving into cocktail glasses or salad cups. Keep refrigerated. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. 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. Combine all the above ingredients in plastic bowl and mix well. Pour warm milk over egg mixture. sugar and vanilla/banana flavour together. 4. Freeze until mushy. 2. Heat 250ml milk diluted with 3tbsp water to warmness. except shredded coconut. 3. Add the remaining sugar and lime juice. Dissolve gelatine in the remaining 2tbsp4water over low heat. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Beat eggs. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. Combine all the fruits in a bowl. Toss gent1y using a wooded spoon. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 3. 4. 5. Serve decorated with corn flakes. Cover and chill for at least 3 hours. Scoop into cocktail glasses and garnish with a slice of lemon. 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. Use as spread for bread and filling for doughnuts. Cool and bottle.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1.

3. .40 minutes. m. Add lemon juice and sugar. ginger and remaining sugar 75g over a boiling water till melted. Whisk the chilled milk and sugar. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. 2. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 6. 2. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. When the bread is softened. Sprinkle ½ of the corn flakes into a round or square pans. 4. 7. 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. Bake in a preheated oven for 30. mixed fruits ginger and nutmeg. 4. beat gelatin until fluffy. Whisk gelatin till fluffy. Press the juice through a sieve into a bowl and reserve the juice. 6. Cover and freezer till set. 5. Dissolve gelatin and chill till firm. Sour sop juice (undiluted) may be used. When set. Beat eggs and add the flavourings. Chill the milk for 3 hours 2. Add the mango juice. 4. 5. vanilla. Peel and chop the mango flesh. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. add the gelatin mixture and beat well. Mix gently. Beat milk until thick. Chill milk for about 3 hours. Gradually add the gelatin mixture. 3. Add the beaten 1 egg and whisk till thick. 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) . Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. combine100g of margarine. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. When the pudding are cooked. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. 3. lemon juice. vanilla and lemon.66 Method 1. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. add the eggs. Scoop gently into desert cups and top with the mango chunks. Allow to cool Place sauce on plate and serve the pudding on top. 6. 5.

salt and baking powder together. baking powder/soda. egg and milk. and all spices in a separate bowl. mix flour.67 Method 1. Mix salt. 4. Bake pudding over medium heat till it is set (about 20mmutes). Add vanilla. 3. 5. Spoon the fruit chunks evenly over the batter. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Make 6 servings. 3. Makes 10 serving. 6. Add flour ingredients to the creamed margarine mixture and blend well. Serve into dessert plates and top with ice cream or vanilla sauce. Bake in 350 of pre-heated oven for 45 minutes 6. FRUITED ICE MILK 1 firm mango. In a bowl. flour. Add the remaining ingredient and mix together. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Wash peel and chop pawpaw 4. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. When set remove from heat and place upside down in dessert bowls to serve. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Alternatively. nutmeg and baking powder Stir in the milk until smooth 3. 4. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Pour into the pan with the melted margarine. Cream margarine and sugar till fluffy. Heat the cold water and sugar in a pan till the sugar dissolve 2. Blend in the milk gradually 2. Melt margarine in a square or round cake pan 2. flour. 5. 4. 2. Grease generously two shallow round pans. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. orange and mango ½ tsp nutmeg Method 1. Sieve well Add the raisins. Spoon into well-greased custard queen cake cups ¾ fullness. diced 100g raisins . sugar. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 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. pudding may be streamed on top of the cooker. 6. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. Remove syrup from heat and cool. Add the sugar.

Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Cover the bowl and return to freezer and freeze till firm. 4. . Remove from freezer and whisk very well Add the sugar and whisk again 3.68 Method 1. Serve in cocktail glasses. Fold the fruits into the whisked milk in the bowl.

8. 2. margarine. electric mixer. Place the cooled cake in a cake board for the icing. 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. nozzles. egg beater. 7. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. It should have soft natural brittles that should leave no marks when brushing. Always defrost the cake completely before icing. plastic or metal turntable. Success in cake icing depends on three major factors: 1. 7.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. wooden spoon. decorating bags. For the decoration: Decorating syringes or tubes (plastic or metal). Creaming gives better result. 8. Pre-heat the oven to temperature (gas mark 3) specified by recipe. mixing bowls and spoon. The right equipment 2. Different shapes are available according to cake pan sharp. Icing also contributes to the taste of the baked product and prevents loss of moisture. icing colour kits. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. 3. 3. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. 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. decorating rule or comb. electric mixer. 5. 4. Lift the pan off carefully and let the cake cool completely for at least one hour. Spread the batter evenly to the sides of the pan. Nozzles are available in different shapes and sizes. Cake Baking Information 1. cake boards. if frozen. 3. design rollers. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. cake pans. To remove cake from the pan. sieve etc. Place the cake in the pre-heated oven and bake according to temperature specified. 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. Cream the cake and mix to recipe directions. richness. 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. Consider method of mixing. (marble. 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. It is available in plastic or foil scaled thick papers. Start by deciding on the type of cake desired. Skill in application of creative knowledge in designing special decorations. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. The main purpose of icing cakes is to enhance the beauty. 2. coffee. ingredients. place the cooling rack over the top of the pan and urn both pan and cake over. 6. spatulas or palette knife. For cake baking: Cake recipe. The type of ingredients used and mixing technique. marking rings and cutters (plastic or metal). 3. . cooling racks. eggs. 5. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. The only special tools needed are as follows: 1. Set aside. 2. zigzag ruler/comb etc. The following are some specialized pieces of cake decorating equipment: 1. When baked. scale and other measuring tools. carrot cake. Cake Board: Necessary for placing the cake. aesthetic value and quality of cakes. wooden spoon. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. rolling boards and pins. 4. For the icing: Icing sugar. rich cake etc) and obtaining the ingredients specified by the recipe. aluminum foil wrap. 6. 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.

allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. 2. 10. 4. Reserve the remaining sugar. These include cups. syrup/jam for cake icing to stick well to the cake. Re-beat the icing mixture and spread generously over the cake surface. glass or stainless steel bowls that are easy to hold and is provide good support. The cake with sugar. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 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. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 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. Sift the icing sugar. 7. Place the cake on a cake board. 13. Use a pastry brush to remove loose crumbs from the cake. 7. gradually stir in sifted 900g icing sugar arid egg white. Cream with wooden spoon or electric mixer. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 6. making sure none of the egg yolks get into the white and beat gently to stiffness. jugs and scale. Mix Bowls: Plastic. 4. Beat well with a mixer or wooden spoon. Apply sugar syrup or jam all over the surfaces of the cake. spoons. Separate egg white from the egg. using palette knife or spatulas. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 5. 3. 5. Cover and set aside for about 30 minutes. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Brush off cake crumbs and position the cake properly on the cake board. sifted icing sugar. Cutters: These are available in different shapes and sizes. 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 . Add the glycerin and lemon juice. 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. 14. 12. 6. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 3. 15. Add more sugar to make icing stiff if necessary. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied.70 9. 9. In a mixing bowl. Continue beating till the mixture is stiff but is of spreading consistency. 8. 11. vanilla and half of the milk in a mixing bowl. It Is usually expensive but use full for perfect finish. Add remaining sugar to make icing stiff if necessary. Follow the icing tips presented in this book. 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. For icing. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. 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. Place margarine. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. 2.

7. 2. knead the sugar mixture or fondant. Attaching ornaments and sugar beads if desired. 11.71 Method 1. Stir in the shortening and while shortening is not completed melting. When ready to use. Mix icing sugar and gum together. 12. Trim excess from the base. Coat cake surfaces with j am or syrup. Leave paste in air tight container of room temperature for about & 12 hours before using. Gently. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. . add more icing sugar. Attentively. Combine gelatin. Gently lift the fondant over the rolling pin and place over the jam coated cake. Roll out the fondant in enough portions. liquid glucose. bring out from freezer. Smooth and shape the fondant on the cake. 8. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. 3. pliable and no longer sticks to the hands. Note: Alternatively. Continue to knead until the ‘fondant is smooth. Place the mixture over low heat and heat until dissolved. using cake smoother. 10. Dusting corn starch powder or icing sugar on a flat surface. glycerin and cold water in saucepan and stir well until thick. 2. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. a little at a time until the icing sugar are added. 4. 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. Now place half of the sifted icing sugar in a bowl and make a well. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Gather the sugar and gelatin mixture into a firm ball. then place the paste in a plastic bag. Add the beaten egg white. 4. using a rolling pin on a clean board. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 6. Decorate with piping softer icing or cut out flowers and designs. 9. For decorative rolling. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 2. 3. remove the mixture from heat and add drops of flavour or colouring if desired. Mix in more sugar. 8. leaves. use a pastry cloth to roll out icing for smooth finish. Method 1. As you roll. flower or other designs such as board twists. allow it to defrost and knead again until soft and pliable. If fondant is too stiff. 5. 7. Let mixture stand and cool to lukewarm. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Use cutters to make plaits. . Add the sugar and blend them very well. Beat the egg white and glycerin in a bowl till frothy. use a textured rolling pin to roll over the coated cake to give the design on the pin. Knead well. using a wooden spoon until mixture is fully mixed up. use same method of preparation to apply petal taste icing using these ingredients. add the liquid glucose and water. 3. 6. and water (a drop at a time) and if it is too soft. ROLLED FONDANT ICING 1kg sifted icing sugar ½ sachet gelatin 30m1 cold water (2 tbsp) 60g liquid glucose (4 tbsp) I egg white 2tsp gum tragacanth 1 ½ tbsp shortening 200g cornstarch (for rolling) drop of food colouring as desired jam or sugar syrup. 5.

5. trim off the crown or raised portions of the cake. 5. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. pushing the icing towards the opening or nozzle. To make this easier. (c) Pushing the excesses to the sides. (d) Ice evenly all over the top and all the sides till all surfaces are iced. Apply a little pressure to the palette knife and smoothen the top last. 6. it is important to have an idea of the cake design and the details you desire. stars. Coat the surfaces of the cake with apricot jam or sugar syrup. Freshly baked cakes tend to crumble and flake off their crumbs. (b) Spread across the whole top surface.72 GENERAL RULES FOR ICING 1. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 3. Choose desired or appropriate type of icing. a few drops of blue colour or lemon juice can be used to whiten the icing. Decide on type of decoration to be done on the cake as well. Flavouring may be added to the icing if necessary 10. A turntable or a turning cake stand makes it easier particularly for round cakes. In the 900 angle. 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. apply pressure with the other hand that follows next. 2. 1. 9. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. With one hand. Cakes baked the previous day are more easily decorated. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Use clean and dry equipment. 8. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 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. Allow first coat to dry (about 30 minutes or more). Making ones special design promotes creativity and originality. It involves the use of piping set (decorating bag or syringe). Always use small amount of colour since food colours intensify and get sharper when mixed and with time. As a basic rule. Piping is very popular way of decorating. The basics of piping on iced cake include the following: 1. 2. leaves. 7. guide the decorating tip with the other hand. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. check the recipe for rolled fondant icing. To achieve good decoration. For fondant icing. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Sieve the icing sugar before use for smoothness. Before making decorations. 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. For royal icing and butter cam icing. Away practice the decoration on another surface before applying directly to icing coated cake. 4. In the 45° position. Using a bread knife. follow these guidelines. 2. when planning for the cake. 3. Start by leveling the surface to ensure that the top is even and not peaked. Give a smooth finish. sugar paste etc. 4. flowers and shell designs require stiff icing consistency. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. This can be done after the cake is completely cool. Use a mixer to combine the ingredients. chilling the cake first is recommended. 3. Colour is what gives icing beauty and personality so that the cake boarders. 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). . flowers and stars stand out in the cake. Chilling the cake before it is iced also makes icing easier. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. When mixing. Always use enough of any colour because it is difficult to obtain the same icing colour later. Fill the bag or tube half full of icing. You can use any cake design book or make your own sketches of the type if arrangement that is needed.

Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. stars or other shapes. 5. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. 3. This nozzle is used for writing messages. Ornaments. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. 6. hold the tube of 900 angle with the surface of the cake. Twist the end of the bag closed. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. shells. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. pulling tip away to form the shell’s tail. Leaf: To make a leaf. beads and outline of shapes. 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. Shell: To make shell. Relax and stop the pressure. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. Control and stop applying pressure when the decoration is created. start another shell on the tail of the previous one. Such twists can be used as boarders. Star nozzle with star-shaped opening is used for making stars. Zigzag: To make zigzag. beads and balls. 3. attach the cut outs to their position on the cake. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. 1. Pull tip way. Stars: In order to make stars. You may also write straight unto he cake surface. c. . For a row of shells. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Check diagram in the book on directions. making dots. stems of flowers. lines. letter and numbers. With the other hand. 2. Use this nozzle to print horizontal lines. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. 2. 4. Writing: To print or write words. use special metal or plastic cutters. rope boarders and puffs. Apply pressure and control in piping: The type and size of decoration that is piped depends on the size of opening in the decoration nozzle and the amount of pressure applied. The most common types are as follows: 1. cut many shapes and place them on a floured surface for them to dry. 4. using butter cream icing. bows. zigzag and rosettes or drop flowers.73 4. or b. Using cutters for roses. the bigger the opening. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. The shapes are usually cut out and left to dry before being pasted on the iced cake. ribbons and live lowers may also be added as decoration. 5. Follow these guidelines in making cut-out patterns decoration. vertical lines and vary lines by moving the nozzle in straight lines. When dry. 3. the larger he decoration. Apply a little pressure to press out the icing and pull the tip away and the star is formed. and heavy pressure. lift the tip of the nozzle slightly to let icing build up the fan into a full base. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. use the plain round nozzle used for dots to write. flowers like small rose and basket weave. Round nozzle has plain round opening and comes in various sizes. 5. 2. 4. Shell nozzle has serrated curved opening which is used for making shells. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. Dots/balls: To make dots. Prepare rolled fondant icing and roll out on the flat surface. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. Press out the icing with enough pressure to build the bead of ball as for stars. To make the above mentioned techniques follows these tips: 1.

E.The Process Approach.74 REFERENCES Ceserain. Patricia (1984) Family Cookbook. Wiltonn Enterprises. Warn. Stanley Thomas Publishing Ltd. Ilodder and Stonghton Education Ltd. . . and Kinton R.England The Broadwater Press Ltd. Wilton Enterprises (1987) Cake Decorating. Ideals Publishing Corporation. (1985) The Students Cookery Book. Stephenson.. O’ Reilly. Oxford University Press.COEWA Publishers. E. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Culpitt. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Illinois-U. Henson. Ferguson. (1981) Basic Cookery.merehurst.S. England. Merehurst (2000) Beginners Guide to Cake Decorating: www. Kemt. (1990) Creative Cake Decorating Made Easy Heart Fortishire.Wright.0 (2002) Food Preparation and Service.A. Hong Kong: Ohenheimer Publishers. (1990) Practical Cookery. (1 994) The Complete Cook London. Tiger Books International. V. Wisconsin. Oxford. G. J.A Beginner’s Guide.T.com Ochonogor.

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