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meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube
Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.
2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped
Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice
METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine
3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine
½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf
Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube
Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes
1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube
Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.
Serves 6-8. Gradually add beef stock. 4. 2. chopped 2 lives beef stock 2 fresh tomatoes.6 servings. 4. Stir in the cooked peas 4. pepper . salt. 4.4 3. Add the cooked chicken and stock gradually while stirring. Stir together milk and flour. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Add the potatoes. Makes 5. Simmer for 5 minutes and serve hot with toasted bread triangles. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Stir in the fried onion slices. and allow soup to simmer for 10 minutes. 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. 1 tbsp flour. 2. Add the salt. Method 1. Put flour and margarine in a saucepan and mix together.6 servings. Stir in onion and the flour. 2 tables. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . cooked and deboned 750 fish stock 1 large onion. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 3. pepper soy sauce and seasoning cube. Stir frequently.in 1 inch cubes 4 carrots. CREAMY FISH SOUP 1 medium scale fish. chopped onion 1 litre chicken stock salt and pepper to taste. 3. 5. Cook and stir the mixture until thick and well blended. Make . Garnish with chopped parsley or cucumber dices. pinch thyme and curry Method 1. 3. salt . carrots and bay leaf. Cook over medium heat. pepper. Remove from heat and serve into soup bowls accompanied with buttered toasts. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Add the beef cubes. Melt the margarine or heat vegetable oil. tomato juice.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. Cook for 10 minutes and serve hot with toasted bread as appetizer. Add the fish and the remaining ingredients. and stir in the thyme and curry. fat and stock in a saucepan. Separate the deboned fish into chunks of about 1 inch sizes. garlic and any other seasoning. Stir gently and cook for another 3 minutes. Serve hot with buttered yeast rolls or bread slices. 2.in 1 inch cubes 1 bay leaf.
Mix together the olive oil. Wash and cut the ripe firm tomatoes in to 4 segments in each. 2. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. mixing well. 2. green onion and garlic. 5. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . celery. bringing up to a boil and stirring constantly for 3 minutes until thickened. Remove bay leaf. red wine. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. pepper. Pour in the stock gradually. Serve with braised beef. Reduce heat and allow to simmer for about 15 minutes until thickened. 3. 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. 4. stirring constantly until thickened. Chill before serving. stirring occasionally. vinegar and salt 3.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. bay leaf and any other remaining ingredients. Melt the margarine and add the onion. Simmer for 2 minutes. 3. 2. Combine all ingredients in a saucepan. 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. Cook gently to soften. 6. Slice cucumber thinly. Add the thyme. Simmer. chicken or over plain boiled rice. 2. Add milk and seasonings. Stir in the flour and cook over gently heat for 2-3 minutes. Melt margarine and blend in flour. stirring well. Serve as sauce for shrimps and fish fingers or fish balls. Add the prawns and cook for about 2 minutes. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls.
thyme and curry. Gradually and the rest of melted fat. 3. 5. Clean vegetables. Cover pan and cook for 6 minutes till potatoes are cooked. Add the leeks. onion and stock. Stir in the vinegar and cook for about 2 minutes. mushrooms. add potatoes. Place in a bowl and add onion. Stir well. Cook for 20 minutes. 2. 3. Add the mustard. Clean and cut fish into bit size. 4. Serve on fried fish or roasted chicken. celery. 2. Chop the celery and slice the white part of leeks. chilli pepper and seasonings. 4. Add the cleaned shell fish (shrimps. 3 Stir in beaten eggs. Remove from heat and cool. Add seasonings until smooth. Serve over vegetable salads. Simmer for 5 minute 5. potatoes and chili pepper. clams. white pepper and salt. 3. 4. yam or potatoes. . Mix flour and melted margarine. 2. stirring constantly until smooth.6 Method 1. 6. Simmer for 10 minutes and serve hot over boiled rice. stirring constantly. cover again and cook for about 2 minutes. Add milk and bring to boil. pepper and diced tomatoes. 1-Teat the vegetable oil in a saucepan and pour in the water. oysters. Beat eggs and milk. 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. Add the puree tomato sauce and salt. Gradually add egg mixture to flour mixture over low heat while stirring. dice onion. Add the fish mixture. crab). 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. Additional water can be added if needed. 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. 2. Melt fat.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. Mix flour and half of the fat in a saucepan.
spinach. Although they do not make complete meals.7 4. 2. 5. Put minced beef. SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated ½ large grated ginger 2 large fresh tomatoes (cubed) 1 tbsp flour 300ml water 1 tsp sugar 1 tbsp vinegar 1 green pepper (chopped) 1 can tomato paste pepper and salt to taste 1 seasoning cube Method 1. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Remove from heat and stir in milk before serving as appetizer. stews and sauces are similar to continental types. Make a batter with some of the broth. 3. They are usually used a accompaniments or toppings to carbohydrate food forms. The list includes assorted edible seeds such as melon. cocoyam. garlic and ginger in a saucepan. remove the bones or debone the chicken Cuts. various optional ingredients are use a to thicken the soup. cornstarch and cassava starch pastes. apon (agbono). corn and celery are cooked. 4. 8. celery and spices. Various types of local spices and condiments re usually added to soups to enhance flavour. discard the bones and return to the stock. to thicken and to stabilize the soup products. onion. Simmer for 3 minutes to improve taste. they are highly valued aspects of meals. Thicken the soup with the flour mixture and cook till onion. and pumpkin leaves are generously used in either fresh or dry forms. 5. 6. Mix together flour and vegetable oil and set aside. 4. Cut the fleshly parts into small slices. 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. Thin soups such as pepper soups can be served alone as appetizers. rice or macaroni. Add diced onion. When cooked. 7. Stir in the tomato paste. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Apply heat and cook until beef is cooked (about 10 minutes). turning the soup gently. Season with salt. Stir in the corn and eggs. cotton as well as yam. groundnut-oil. groundnuts. Simmer for 5 minutes. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. NIGERIAN SOUP AND SAUCES Nigeria soups. seasoning cube and add pepper to taste. 9. waterleaf. Vegetables like bitter leaf. Palm-oil. green pepper and chopped fresh tomatoes. the . vitamins and minerals. 6. Also. Serve 6-8. salt and flour. 2. Serve hot with crackers as an appetizer. They may be light or thickened. Serve hot over plain boiled spaghetti. plantain. Most of the soups and sauces don’t need garnishing because of their colourful natures. 7.
Pound the thickener (cocoyam/yam) into 2 balls. add to the boiling mixture and cover pot. Combine the remaining water. pepper and locust bean. 4. Now place the melon seeds in a dry frying pan. 5. Place over heat and toast the melon seeds until they are lightly browned. Dissolve this mixture with a little liquid from meat stock and stir into the soup. They are available on supermarket shelves. Some of the soups and sauces are available in convenience forms. Examples are ready to use pepper soup. salt and potash. Cover and leaves to boil for 5 minutes. 8. Grind melon seeds and spices to a smooth paste. Add pepper. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Mix well. The recipes presented are simple enough for anyone to prepare. Stir well and allow the soup to simmer for about 10 minutes more. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Prepare stockfish and smoked fish and boil till tender. Season with salt to taste. washed and lemon grass leaves and lime leaf. fish and vegetables used. Add the beef stock. The soup becomes thicker. 2. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Remove from heat and serve hot with pounded yam balls.8 abundance of meats. Wash and cut the meat into bit-sized chunks. 3. Simmer for about 5 minutes. Note: Goat meat offals or cut-up hen can be used in place of beef offals. 4. Now add the crayfish. palm oil and cooked beef. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Serve hot in soup bowls as appetizer. seasoning cube. 6. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. 5. Continue to cook. 3. Lemon grass. 6. 7. BITTER LEAF SOUP 450g lean beef. melon and apon soup preparations. 2.
4. Serve with pounded yam or amala balls.Stir in the tomato and pepper.fish mixture. BEEF AND FISH OKRO SOUP 250 Cooked beef. Add the sliced onion pieces and fry till lightly brown. Stir in the fish and continue cooking.place vegetable at the top of the soup. Cover pot and cook for 2 minutes 7. 2.Add remaining ingredients except salt and vegetable. Wash the water leaf very well and chop into small bits. 3. 5. Stir well and add the beef broth salt and other seasoning. . heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes.Wash and grate okro. Fry for two minutes and pour okro mixture into the boiling meat. . 8. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Serves 6. sprinkle with salt and mix gently but thoroughly. pepper and salt to the soup and simmer gently until cooked. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. 4.In another sauce pan.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. Mix well. chop onion. Stir-inn beef and fry together for about 5 minutes. 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. 6. Cook gently under low heat.Combine cooked beef lumps. Heat palm oil and fry the beef cutlets lightly. 2. unti1 taste is well blended. bee broth or water in a pot and heat at simmering temperature. 5. 3. Simmer for 10 minutes stirring occasionally. cleaned 2 tbsp ground crayfish Method 1. pepper and tomato and set aside. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 6. pepper and half of the onion. Remove from heat and serve over hot boiled rice. yam or plain boiled beans. 7. 8. Add all the ground ingredients except the melon. Add seasoning. 2. BEEF/FRESH FISH TOMATO SAUCE (STEW) 400g Cooked beef ½ tsp thyme 1 (8z) tin tomato Paste 1 tsp curry 4 large tomatoes 1 beef seasoning cube 3 large flesh peppers 200ml beef broth/water 1 large Onion salt to taste. stirring occasionally to prevent burning. 300m1 vegetable oil Method 1. 4. 3. Boiled chicken in place of beef. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. Wash and blend the tomatoes. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.Clean and remove bones from dry fish and add to the boiling meat and liquid.Serve hot in large soup bowls to be eaten with pounded yam or garri balls.
Prepare the dry fish. shrimps or periwinkle (optional) Method 1. dissolve the ground melon and pepper. ground pepper and tomato mixture stirring well to prevent burning. 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.Add the palm oil and apply heat to cook for 5 minutes. Steam for about 5minutes. Semovita. Stir in the chopped vegetables and cook for about 2-3 minutes. cleaned fish and fermented melon and the seasoning cube. 4. 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. periwinkles cooked beef. Set aside. 3. Cut up older chicken into serving sizes. Crush in the seasoning cube. prawns and cooked beef and place in a sauce pot with the beef stock. 5. 7. Method 1. Serve hot with pounded Yam. Add the shrimps.Remove from heat and serve with hot Amala. wash place in a pot. Blend the pepper and tomatoes. 5.Add the seasoning cube. Fufu orAmala balls. washed prawns. 4. 4. 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. season with salt and cook in 200ml water until cooked. 3. 6.Wash the leafy vegetables thoroughly and slice/chop finely . Add beef broth (100ml) and cover to simmer. Remove from heat without over cooling vegetables.10 Note: To improve the drawing consistency. heat slightly to almost smoking point. Wash and chop the vegetables and onion set aside. 2. eliminate the use of fresh tomato. 2. 3. cleaned and boneless dry fish. Place palm oil in a sauce pot. Season with salt. In another 200m1 of water in a separate pot. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. without overcooking. Add the cooked chicken.Wash okro fruits thoroughly and grate coarsely. pounded yam or cassava meal. Fry the chopped onion. 6. grounded pepper and salt and stir briefly. Add the chicken broth and bring to full boiling. . stirring once.Stir in the grated okro and keep the soup boiling uncovered. 2.
Cook till the melon-tomato mixture sets and forms small lumps or curdles. 6. Spread between two slices of bread and cut into triangles of each sandwich. tin melon seed ground small washed bitter leaf 1 small marg. 4.Add potash and palm oil. 3. 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. Do the top of the sauce with palm oil. Add salt to taste. Pound till smooth. Dry fish and may be used instead of chicken. Serves . corn meal balls or garri balls.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Sprinkle salt over the soup and add pinch potash. l. 7. Stir in the remaining water/beef broth. Pour palm oil into sauce pot and heat till it begins to smoke. Serve over the boiled yam or unripe plantain. Mix well with pestle till oil is mixed in the sauce. Debone and clean the fish. mixing well. . Tin palm oil Method 1. Stir occasionally. 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. 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. Garnish with tomato wedges and serve as appetizers. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Spinach greens may be used in place of okro. 3.Roast the dry fish lightly and put them hot into the sauce to absorb it. squeeze the fish gently to soften them. Add the onion and fry till lightly brown. 2. Serve warm as soup with pounded yam baits. Stir in the tomato mixture and steam till almost the dehydrate. except bread in a bowl.Boil the yam in enough water to cover the yam pieces. 5. 2. 4. Mix well and bring soup to boil again cooking for 10 minutes. Add the dissolved melon. dry fish. 4. The thin soup without okro is good for dieters and adequate for convalescents. 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. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Serve warm as soup with pounded ripe plantain and starch or garri balls. Wash and chop the cucumber and set aside. 8. if desired.Put pepper and crayfish into a wooden mortar. 5. mix well and cook for 5 minutes with pot covered. 7. stir occasionally.Using the pestle. Blend the tomatoes and peppers. beef and bitter leaf. Remove cooked yam pieces and reserve t liquid. 3. 2. Stir occasionally to prevent burning. Chop the cook shrimps and combine all the ingredients. addthepumpkn1eagtth and boil again for 5 minutes 9. 6.11 5. stirring constantly. Mix well and cover and bring to boil. Season with salt to taste. 6. allowing it to bubble for 10 minutes.
VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Wash onion. prawns and the flaked fish. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. Salads may be served as a separate course. They are good sources of vitamins and minerals as well as rouphages. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. Blanching and steaming of vegetables can help to retain flavour colour and food value. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. In preparing salads. When buying vegetables. Use tools to wash and arrange the items and keep salad well garnished. 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. Wash and slice the leafy vegetable. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. fresh. or blemishes. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. as an appetizer or an accompaniment to main dish. The following is a brief note on salads. eggs or fish.Avoid mushy products . All salads have the main ingredients. texture and colour and nutrient. follow these guidelines. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. Top with fried or poached egg. f)Add salad cream to vegetable salad just before serving. 5. It is cooled and poured over the prepared fruits. a)Ensure that the salads ingredients are fresh. Cook for 1 minute and stir in the leafy vegetables.12 CHAPTER TWO VEGETABLES. . They may serve as main. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Place a frying pan over heat and melt the margarine. 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. yam. Method 1. In preparing the fruits. Set aside. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. The colour is also affected by excessive heat. They are often used as light and refreshing appetizers or desserts. tomatoes and peppers very well and chop them. well. all seeds. Vegetables and fruits are prominent components of salads. When you cook these items. and rouphages.shaped and without cuts. Also choose fruit and vegetable that are firm. garnishes and dressings or creams which act as seasonings. potatoes or plantain. Syrup can be added to fruit salads. tomatoes. side. flavours and optimum palatability. 2. ensure that you use little amount of water and that you don’t over cook them. peppers. c)Ensure that there is variety in colour texture and taste of items or ingredients. clean and crisp. Wash and rewash vegetables properly before using. Serve hot as an accompaniment to plain boiled rice. uniform in colour. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. FRUITS AND. Almost in all cases Salads are served with some kind of dressing or cream. tender or crisp. 4. stems and the like must be removed to make eating easy. b)Cut the items in bite sizes or as indicated in the recipe . 3. or desserts dishes. Add the chopped onion.SALADS Vegetables and fruits are important to meals. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. inedible skins.
4. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 3. kitchen wonder can be used to cut potatoes. Wash in salted water and leave to drain. Place beside the meat dish.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. 2. Stir. Hear the oil in a frying pan and combine all the ingredients in the oil. Wash and peel potatoes. Cut them into medium size strips or slices. if desired and top with ketch-up. . Serve as appetizer or snack.Peel and cut potatoes into 1. Toss well while cooking over medium heat. remove from oil and drain. Soak the potatoes in ice water for about 30 minutes or 1 hour. Sprinkle salt on the potato strips and fry in deep fat fryer.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice.Place in a grilling dish and cook over medium heat for about 30 minutes. 4. Wash and slice cabbage. Wash onions and cut each into 4 parts. 4. 3. 5. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. sprinkle some pepper on them. Serve as side dish with rice or potatoes.Cut the beef into chunks of I-inch cubes. 6.Add the seasonings and toss very well. Steam the shredded cabbage for 2 minutes. Add the salt. 3. . Place in a fry pan. noodles etc) with grilled or fried chicken/beef. 2. Drain thoroughly.inch cubes and place in ice water to prevent disco10uration. Alternatively. When slightly brown. 2. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. dot with margarine and stir fry for about 3 minutes. Parboil the green beans. 3. Remove. 2. onion. Alternate chunks of meat and vegetable on skewers. 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. (If fresh) and set aside. 4-6 GARDEN EGG SAUCE . carrots and peas. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1.Cut carrots into I-inch segments. Method 1. Deseed the green pepper and cut into 1-inchsquares. toss and mix completely.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. 5. dry thoroughly.
Server 4. Stir gently and heat through for 1 minute longer. tomatoes and9epper to half-cooked. and the scent peppers. Remove from heat and serve with fried or boiled yam. pepper and onions. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Combine sugar. Clean and parboil the fresh prawns shrimps if available. 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. 4. Wash and cut tomatoes into segments. Heat the oil in a frying pan and proceed to frying the onions. cut each avocados into six segments and peel the skin. 3. Chop the shrimps in to pieces. 3. salt and vinegar. Wash. Add the celery and mayonnaise. boiled or fried yam or plantain. Season with the salt and pepper and mix lightly. onion. 3. Cut into thin slices an set aside. EGGNOG SALAD 1 egg 1 cup flaked coconut . Cook for 5minutes longer for taste to blend. 2. oil. Wash and slice green leafy vegetables. melt the margarine and add the vegetables. In a frying pan. 2. Sprinkle the vegetables with lemon juice mixture and chill before serving. Add flaked fish if desired. lemon. 5. potatoes or plantain. Sprinkle them with lemon juice.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. TOMATO-AVOCADO SALAD 2 avocado pears 2 ½ tbsp lemon juice 2medjum tomatoes ½ tbsp salt Lettuce or cabbage leaves ½ tbsp vinegar 1 tbsp sugar 3 tbsp vegetable oil. pepper and prawns. Cover and cook for 3 minutes till fat is absorbed. Wash and peel garden eggs. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. 4. Wash and slice the lettuce or cabbage leaves. onions. Method 1. 2. Set aside. Place the salad on a flat dish lined with sliced lettuce leaves. Add the sliced garden egg and season with salt. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. 3. sliced. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Season with a little salt. 2. juice. Now slice the tomatoes. Method 1. Place the tomatoes on t h e lettuce leaves in between the avocados.
wash and place the yam pieces in a saucepan. Serve as dessert. 2. Serve as a side ‘dish with jollof rice or top over stew. 2. 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. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Bring water to boil and add salt. scent leaves. watermelon. Leave to boil for another 10 minutes 4. Set aside. Makes 6-7 servings. 5. Stir well again. pepper and salt. Soften g e 1 a tin in the orange juice and melt over hot water. 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. tangerines. Chill before serving. Chill in freezer until firm. Tie the lemon grass to make a bunch. spices. crayfish. 3. In a medium pan. 3. 3. 4. Combine the remaining ingredients mixing well.shredded 1 tspsa1t 600g shredded. egg and sugar) ingredients. Makes 6 servings. When half-cooked. green pepper and onion. chopped leaves and set aside. Do not over cook. heat the vegetable oil and fry fry onion and pepper slices. Put enough water to cover the yam and put to boiling. 2. 2. Peel Yam. 3. Stir well and cover. RED AND GREEN COLESLAW 4 carrots. Method 1. Add the blanched green leaves and toss as you fry. pawpaw) ¼ tsp nutmeg. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . STIR-FRIED GREENS 1 medium bunch spinach leaves ½ tsp salt ¼ cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced Method 1. Serve hot in plain form or topped with palm oil drops. Mix the eggnog (milk. 50g shopped green pepper Method 1. carrots. combine cabbages. Pour over vegetables and mix well. Wash and chop leaf vegetables. Add the prepared herbs. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Blanch. orange. Combine the rest of ingredients and pour into small cups and chill. In a large bowl. remove the lemon grass bunch and any other edible spices/herbs.
Stir-fry for3 minutes and serve hot. Melt the margarine in the small frying pan and add the onion. Drain the green peas and baked beans and 5. 3. Peel and dice carrot and cook in boiled water for 5minutes. 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 . Wash cauliflowers well and place in salt water. The mi serves as a dip for the vegetable. 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. Alternatively. Cook for about 5-6 minutes and drain off the water. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Garnish the top with egg slices. Remove the large outer green leaves. Prepare the vegetables (the first five ingredients). pepper and cooked cauliflower. Trim off the hard stem and cut cauliflower well small chunks. 3. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. 7. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Drain off the water and cool. Arrange the prepared vegetables around the bowl. with lettuce leaves as under liners. 3. leaving the pale green leaves. 4. 2. Set aside to drain. Chill well in the refrigerator and serve with salad cream. 2. 2. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Peel and slice cucumber thinly. 4.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. vegetables wash in salted water or vinegar solution. 6. peas and baked beans. sliced 4 tbsp margarine 2 carrots. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Wash again with vinegar and salt solution. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Wash and slice cabbage and lettuce thinly. Stir in the carrot slices. Season with salt if necessary. chopped Salt to taste Method 1. Makes 8 servings.
Chill and serve with salad cream or mayonnaise. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Crush the peanuts and combine all the ingredients. Set aside. Slice the lettuce or cabbage leaves and set aside. Sanitize vegetable very well to destroy harmful micro organisms. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished.17 Method 1. Slice the remaining cucumber and to serve. 6. 2. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. POTATO SALAD 4 large potatoes. Now shred the cucumbers. Place yolks. 3. Put in salad bowl and garnish with wedges of tomatoes. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Chop onion. Wash cucumbers. 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. If mixture is too thick. Prepare cabbage and shred finely. sugar and mustard in a bowl and whisk well. Top with mayonnaise. Pour oil gradually. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Chill and top with mayonnaise before serving. whisking continuously. 5. 4. 3. Continue whisking till mixture is thick. Make 8 servings. add a little milk or vinegar to thicken. Remove the hard brown back of the coconut and shred or grate as well.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. cashew nuts and apple with skin 4. Add the boiling water and milk after whisking well. slit and remove the seeds. 3. salt. 2. Garnish with cucumber slices. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. 2. 5. 2. take another egg yolk with ½ tsp water and add to mixture and whisk well. 4. pepper. Toss gently and set aside. Mix all ingredients together. Reserve one for slicing. vinegar. Wash and chop celery or spring onion.
Combine all the fruits in a bowl and set aside. 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. 2. Cut across the pineapple to the leafy end smaller than the other part. 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. Line a flat dish with the lettuce leaves. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 4. 4. 1. . Allow syrup to cool. Toss them lightly together and season with salt and white pepper. celery and sweet corn. green pepper. 3. The leafy end serves as cover for the larger part of the pineapple. Serve chilled. Add the syrup to fruits and mix up gently. In a large. 5.18 Method 1. Refrigerate before serving into cocktail glasses. making sure that the eggs dc not scatter much. 6. Garnish with few shredded carrots or sweet red pepper. 5. Prepare the other fruits by slicing bananas and chopping others. green pepper and white pepper in bowl. 2. Serves a starter on appetizer or a snack with crackers/toasted bread. 4. excepts salad cream. Add the salt and mayonnaise or cream. combine all ingredients. 3. Chop the shrimps and dice only 2 cooked eggs. Add the cream or mayonnaise and toss lightly. Cook the sugar in the pineapple juice or water until it dissolves. 3. 3. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Gently toss the ingredients together. Prepare the other vegetables and combine the diced eggs shrimps. 5. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 6. Now fry the onion in small fat or oil until golden brown and add to the salad. 2. chopped celery. 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.
Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. cover with the leafy end and chill. Toss them well in a salad bowl. 2. After 301 minutes. 4. Boil for another 5 minutes till syrup thickens. currants. Makes 8-10 servings. lemon Juice. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper ¼ green pepper 2 large carrots 1 litre ice water 1 tbsp sugar 2 tbsp white vinegar 3 mayonnaise pinch salt and white pepper Method 1. 2. Add the mayonnaise and serve. 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. Also’ clean the carrots and onion. all spice and nutmeg over the fruit mixture and toss well. Season with salt. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. 6. Sprinkle vanilla. peeled and chopped. pile high the shell. Combine all the ingredients. Filltl4e pineapple shell with the mixed fruits. Mix up thoroughly. Now shred the green pepper. 8. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Add orange juice and honey.19 7. Wash and cut the green pepper to remove core and seeds. Place water and sugar in a sauce pot and heat till sugar is dissolved. drain the cabbage and other vegetables thoroughly. using the fruits that have been washed. sugar and pepper. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. 3. watermelon and pineapple in a mixing bowl. Combine oranges. 5. Leave it to cool and pour over a bowl of fruit salad. coconut. Serves 8-10. Wash cabbage very well. 2. 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. Reserve mayonnaise to time of serving. Using the kitchen wonder. 3. Decorate with lime slices. cover bowl and chill in the refrigerator. .
sprinkle the ground dry pepper and add the fish. Add the vinegar gradually too. Sort and wash the maize. 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. Add potash if desired. . 4 tbsp evaporated milk ½ tsp salt 2. and blend in the vegetable oil. cover pot and boil for 5 minutes. Add maize to the beans and cook both until soft. Place yams in a saucepot and fill with enough water to cover the yams. 1 ½ tsp sugar ½ tsp white pepper Method 1. 7. dry mustard 4. Taste for salt and pepper. Cook for about 25 minutes or till yam cuts are cooked. Serves 4-6. 2 yolks from hard boiled eggs. Sprinkle a little salt over the yams. BEANS AND MAIZE POTTAGE 1 ½ marg. crayfish and onion. Whisk very well. 2. Tin shelled fresh maize 3. Sieve all the dry ingredients as well. Add the palm oil and the other ingredients. 4. Add the leafy vegetable and stir well. 4. 3. Combine all the sieved ingredients in a bowl and add milk gradually. Makes 4 servings. Bake over medium heat in the oven for 30 minutes. SALAD CREAM (MAYONNAISE) 1. Peel. mixing well. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Stir well. Now clean fish chop onion and leafy vegetables and set aside. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. 6. pour the palm oil over all the yam surface. stirring gently to distribute the ingredients well. cover the pot and bring to boil. Serve as appetizer for breakfast or dessert. When yam is almost cooked. 2. Keep chilled. 3. Mix well and serve as topping or sauce for vegetable salads. Simmer for 5 minute e s more. tin beans (uncooked) 2 marg. Stir very well to mix up the ingredients. 2. Serve warm as a main dish. Grape fruit can be used in place of orange. 3. Wash and parboil beans till half cooked. Press the egg yolks through a sieve to smooth.20 2. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 5. 4. Serves 4. With a little water left in the cooked beans-maize. Mix well and place in a greased baking dish. wash and cut yam into 2 inch squares. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 3. 4.
Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Prepare the bean paste as for Akara balls. Test oil for moderate frying temperature using drop of water. Adding the water gradually. Stir in the warm water gradually and the flaked fish. Add little water.Blend in the crayfish and salt. Makes 15-20 small balls. Put in a bowl of cool water. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 ½ tablesp flaked fish Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. 6. oil for deep frying 1 ½ tomato tin water salt to taste. Serve hot as snacks. salt and chopped onion. Method 1. 3. Fry until golden brown on all sides turning frequently. Now dip each slice into the beans paste mixture and coat the Potato slice generously. 300ml warm water. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. 1. Heat the oil for frying.Sort and dehaul beans and grind together with fresh peppers and onion.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. 4. 5. 5. 3. 2. Stir well with the wooden spoon and heat the oil in a deep frying pan. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Makes 5-6 servings. cream or beat the beam paste vigorously enough to incorporate air into it. Sort and dehaul the beans. Taste for salt and season . STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg.Put in a bowl and beat or stir vigorously. Oil for deep frying 4 fresh pepper 2 table sp. Add the pepper. grind into a very smooth thick paste and put in a clean bowl. Use medium dessert spoon to drop the mixture in balls into the oil. Continue the beating of paste to retain air till all the frying is completed. Serve hot with pap as breakfast dish. Drain the sweet potato slices thoroughly. 2. Wash. Method 1. pepper and salt to bean paste and beat well. Beat till mixture is light and fluffy. 2. 6. each of half inch thickness. peel and cut potatoes into about 8 slice. 4. adding the oil gradually. Fry in the hot oil until golden brown on both sides.
Make 5 servings. Cook for 20 minutes and stir in the oil and ground pepper. Scoop into colander for oil to drain off. 3. 6. Serve as snack. Slice them diagonally in ¼ inch thickens to a bowl. Heat the vegetable oil and fry till crisp. Add Potash to soften the water and facilitate the cooking. yam. Serve as side dish for stewed beans or rice dishes. DRY CORN AND BEAN STEW . 4. 4. 2. 3. Corned beef may be used in place of sliced eggs. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. ground pepper. 4. Note: Tomato paste may be added to improve colour. cut plantain about 1/8 inch thickness. 5. plantain or fried potatoes and plantain. 4. serve warm with pap for breakfast as side dish with jollof rice. Serve as side dish to plain boiled rice. Sprinkle salt all over the slices and set aside for 5 minutes 3.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Boil for about 40 minutes or until soft cooked. Wash and peel plantains. Remove and drain. Sprinkle salt all over and toss well. Salt palm oil/vegetable oil for frying Method 1. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Add sliced onion and crayfish. Add salt to taste. Leave to simmer till beans is well cooked but not broken.22 well. Slices may be lengthwise or crosswise. Make 12-14 cups or wrappings. Cover and cook to bind the ingredients.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. Sort beans. Stir to thicken. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Stir well and season with salt to taste. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Wash and peel the plantains. boiled unripe plantain or fried ripe plantain.Steam 35minutes.Place the pot and pour in boiled water through side of the pot to the level of the packings. wash and begin cooking in the plain water. 2. salt Vegetable oil for frying Method 1. Serve with tomato sauce (stew) and plain boiled rice. y potatoes. 2. Fold and leaves properly before arranging in the pot. Using a knife or a portable slicer. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish.
poultry and eggs are complete proteins. crabs etc. Cook until the both oil and the liquid are well blended. add the palm oil. They also supply iron. Examples are liver. potassium. CHAPTER THREE MEAT. frying and braising are three general. marrows etc. Clean and put the dry corn in salted boiling water and cook till half. Add the beans to the boiling corm. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Leave to cook until soft. palatable and digestible. 3. stirring frequently. brains. Parboil them for about 10 minutes. Serve and garnish with sliced green pepper and fried fresh prawns. Fish is also complete protein and is available in two major forms: fin fish and shell fish. Serve 8-10. to destroy bacteria and to improve its appearance. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Roasting. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . 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). tail. vitamin A and I. Beef is the most important meat used and the muscle fibres are the most desirable parts. 2. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. 4. kidneys. 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. They are good sources of such vitamins as the B complex group. salt and crayfish. Fish can be prepared by any of the above mentioned methods and should not be overcooked. pepper and curry. inc1udiig fish.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Cooked beef chunks can be used instead of gizzard. Add fish if available and cook for another 3 minutes. When cooked. All meats should be well-cooked to make them tender. Whole chicken and turkey should be stuffed before cooking. tongue. phosphorus. The age of animal. Season with salt. Sort and clean beans.cooked. sodium and magnesium. Meats. Frequently turn and brush with fat. clam. methods of cooking meats. heart. tripe (shaki). Excessive heat can easily make fish t i and dry. pepper. Other methods include broiling or grilling and stewing. The shell fish include shrimps. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. 5. intestines.
Cover and cook for about 6-10 minutes. 3. 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. With hands well flowered shape the cooled mixture into balls. Stir in the flour and add the milk. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Combine part of the breadcrumbs with the minced chicken and set aside. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. stirring constantly. 4. Cook under low heat for about I V2 hours till cooked and lightly brown.24 1 40m1 milk 1 chilli pepper. In another saucepan. Note: The same method for braised beef can be used but add sliced (3) red pepper. Remove from heat an allow to cool completely. Add the chilli pepper. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. melted margarine and seasoning cube in a small bowl and set aside. onion and parsley. 5. Melt the margarine in a flying pan and remove from heat. onion slices celery and seasonings for2 minutes. chopped 1 spring onion. Serve hot with braised rice. Drain and serve with ketchup as appetizer. Method 1. Return to heat and bring to boil. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . Stir in the drained peas and serve hot garnished with parsley leaves. In a saucepan. place macaroni and cook as directed on package drain off. Cook until golden brand on all sides. heat vegetable oil. 6. Season with salt to taste. 2. 34 onion and 1 fresh tomato to the cut-up beef. Season the chicken well and place in a sauce pot with 1 cup of water. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Wash and allow cut-up chicken to drain off water. Steam under low heat for 1 ‘/2 hours till browned. Remove from heat when macaroni is tender. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. BRAISED CURRIED CHICKEN/TURKEY 2 thighs of chicken/turkey wing (cut up) 3 tsp curry 3 tbsp margarine/vegetable oil 1 seasoning Method Stir and mix up curry powder. Prepare braised beefy chicken and set aside. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture).
Grill over medium heat for 15-20 minutes or fry in hot deep fat. sausage or ground beef and margarine in a saucepan. Makes 8-10 serving. 5. pepper and chopped garlic and cook for another 2 minutes longer. Serve as appetizer or snacks for cock tail party. Combine onions. Remove shell from shrimps. 2. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Devin (remove the vein that contain sand) and wash well. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. 4. Brush oil on kebab. grill over medium flame for 45minutes it can also be fried in deep fat. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Serve 8. Shape into balls that look like the size of large walnuts. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Place them in greased roasting or grilling pan. 6. and devein. Cook for 5-6 minutes. removing the shells but leaving the details in place. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Combine the shrimps and all other ingredients in a large bowl. Wash well and season with curry and salt. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices.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. 2. Toss gently and alternatively arrange shrimp. Bake or grill toothpicks into meat balls. leaving the tail in place. Add salt. 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. green pepper. onions and tomatoes on short skewers. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. 3. 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.
. Beat the egg and gradually mix up with flour. removing all bones. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Mix flour and seasonings in a large plastic bag. Add the seasonings and flour and beat well until mixture is creamy 4. 4. 5. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . corm starch. ½ tsp baking powder 1-2 tbsp water 1 egg. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Flake the cooked fish very well. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. puffed and lightly browned. Toss onions. Beat the eggs ma large bowl and add the fish one at a time turning well. Split shrimps down the back to about /2 inch to the tail. well beaten Method 1. except the tail. Make a batter with the flour. 3. Now dip each prepared shrimp into the batter and coat the shrimp generously. 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. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. Clean shrimps. beaten egg yolk and flaked fish. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. Serve hot with ketchup or yellow sauce. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Put immediately into hot fat. 3. Separate the egg whites and yolks.26 Method 1. 3. 2. Insert toothpicks into balls and serve as cocktail dish. Dip each shrimp into the pre-heated oil and cook until golden brown. add the flour coated pieces of fish and fry until dry. Flatten to give the butterfly shape. 6. Makes 20 balls. Combine all ingredients except egg. 2. Drop spoonfuls into baking dish or fry in hot fat until crisp. Serve with sauce as an appetizer. 2. remove shell and devein. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Fry until golden brown. 5. add the remaining water. Beat egg whites until foamy and stiff and fold in the fish mixtures.
Melt the margarine. green paper. Serve as snack. 6. chicken cut ups tan be seasoned and parboiled before grilling. Remove from heat and set 1. Cook and debone. Coat the chicken pieces with the flour mixture. Serve 4-6. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. aside. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 4. Wash and cut up chicken in to serving pieces or portions. Deseed the tomatoes and dice them. Bake for 50-55 minutes. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. basting with the curry and margarine mixture. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Place some fried chicken pieces in a greased baking pan or dish. Wash again and set aside to drain off water (parboil if broiler is not used). Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. 2. 3. 3. 2. stirring frequently. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . maggi and curry in a bowl. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. 4. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Grease a baking dish/pan. Alternatively. Rub the margarine mixture over chicken parts.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Mix ¼ tsp salt. then roll the chicken pieces in the bread crumbs mixture. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. 5. chopped 2 whole tomatoes 25ograms cabbage. Mix margarine. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. 6. Remove immediately from hea and set aside. 3. salt. Serve with rice dishes. salt cabbage and the seasonings. Grill over medium heat for ½ hours. sliced 70 grams currants 1 tsp curry 1 large onion. Clean the chicken very well and allow to drain. coat the dry chicken pieces first in m e It e d margarine. Cut chicken into pieces. 4. Turning chicken frequently. Now cut the flesh into small strips or chunks. pepper and flour together. Drain off oil from the pan and stir-fry the onion. 2. Add garlic and ginger. diced tomatoes.
Put in a greased baking dish and roast in oven for about 1½ to hours. Cross the legs and tic them together with a string. Secure cavity tightly with toothpick or tie legs with a string. 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. Combine spices in small mortar and pound. Baste frequently with melted margarine. Remove from top cooker and arrange chicken in a greased baking tray. Wash chicken and allow the chicken to drain off water. Prepare the other ingredients. 3. Fry in deep until golden brown but not completely cooked. Rub some into the cavity of the chicken. salt and pepper. Mix the melted margarine. 4. 1 tsp all spice (optional) l tsp curry Method 1. placing the skin up side down. and dry. 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. Season the chicken and dip in batter. Combine all the stuffing ingredients. Rub the melted margarine mixture and curry over the outer surface of the chicken. Serve with rice and potato dishes. 6. 7. 2. 1 stalk chopped celery Method 1. 4. Parboil chicken and leave to cool if necessary. 4. parboil chicken for 15 minutes or until half cooked. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . 5. Stuff the cavity with the stuffing mixture. remove tooth picks and strings. 6. Wash up chicken thoroughly. Before serving. Wash. Toss with fat from chicken and the remaining ground spices. and mix thoroughly and stir fry for 2 minutes. Turn and baste the chicken frequently. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. 7. Put chicken parts in to a pot and some of the prepared spice. Mix the remaining ingredients for batter. 3. looping the string. 5. Prepare raw chicken by cutting into serving sizes or pieces. Roast for 1 hour. 2. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). thyme. Garnish with tomato and onion slices arranged at the sides of the dish. ginger) Method 1. tie the wings against the back. 3.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 2.
chopped Method 1. Dredge the fillet lightly with the seasoned flour. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Combine all the ingredients in a bowl. mixing well. ketchup and mixed vegetable side dish. 5. Baste fish frequently and turn over to prevent sticking. 2. white pepper. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Serve with rice pilaf. 2. 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 . Combine the seasoned flour and fish seasoning. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Secure the cavity with toothpick. Baste the fish with melted margarine and seasonings. Cook for about 3minutes on each side and drain before serving. Remove from heat when brown. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Remove any small bones from the fillet. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Grill over medium direct heat in oven for 1 ½ hours. 3. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. curry thyme. seasoning cube.29 1 egg. Fill the cavity of the fish with stuffing. 4. 4. Garnish with tomato wedges and serve with potatoes chips. 2. 3. 1 onion. Slice fish open and wash fish thoroughly and dry. Coat the egg-washed fillets into the seasoned flour again. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. chopped 1 stalk celery. mix up thoroughly and shape into balls looking like large walnuts. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Cut slits on the sides of the fish. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1.
4. Lace with toot picks to secure the fish cavity. 4. 6.30 1. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. salt. Now allow patties to be properly cooked. 2. Sprinkle salt and pepper at the top. split through to remove the backbone and intestines plus gills. Turn occasionally prevent sticking. Shape into small patties and fly in preheated vegetable oil. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. and ½ tsp fish seasoning. chopped 2-1 stales celery. Drain well and serve onto a flat dish. 3. chopped pepper and celery. Debone cooked fish completely and flake very well 2. fresh chopped tomatoes and the paste. Add the green pepper. Method 1. thyme. Now mix remaining margarine. Serve over the grilled fish balls on cooked spaghetti. Place in a frying pan and steam for 2-3 minutes. Mix the flour and water in a bowl and set aside. 3. chopped ½ tsp curry ½ onion. 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. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Garish with the tomato slices or chopped parsley. curry and egg white. cornstarch. Mix the fish together with onion. Use as stuffing for the cavity of the fish. Cook for 3 minutes. 3. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. In a bowl. Put the garlic ginger. Apply heat and cook briefly. ½ seasoning cube and pepper. Add 2 tbsp water. Clean fish thoroughly. ½ tsp seasoning onion. stirring well. Make diagonal slits on each side of the fish and brush the margarine and seasoning mixture all over the cavity and external surfaces of the fish. curry. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 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 . Brown on both sides. Remove from heat after 2 minutes. combine 1 tbsp melted margarine hard boiled rice. 3. 2. Turn down the heat and cover the frying pan and cook for5 minutes. Fill the cavity of the fish with the prepared stuffing. carrot. Baste fish again with remaining melted margarine. 5. Serve with ketchup as filling for sandwich. Add the sugar and season with salt. ginger. Wash very well and leave to dry (drain off water) 2. oil and onion in a sauce pot. Serve with grilled sausage and toast for breakfast.
Add blended fish mixture. Insert tooth picks in each round and arrange them attractively in a patter.Heat the margarine in another pan and fry grated onion and green pepper lightly. pealed and diced 1 small onion. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. 4. flour. 4. sliced.End flaked end rice combined the egg chopped onion. 5. the fish stock and pepper. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. spaghetti). FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. 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. Serves 10-15. cut each sausages into four or five rounds each. mixing well. Simmer for 2-3 minutes. grated ginger. 2. Add tomato puree. 4. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. . 3. Remove the bay leaf and serve over noodles (indomie.tender.Serve over the fish fingers or balls as appetizer. Stir well to get the beef and onion mixture to be evenly distributed. Dot with Ketchup if desired. wash well and cook in the margarine in heavy sauce pot till brown.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. Turn frequently to prevent bursting or burning. parsley. Grill or bake at moderate heart till done (about 15 minutes). and salt. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Heat. Cut beef into 1 inch cubes. Transfer these into another stock pot and add the remaining ingredients. Bring to boil. Set aside. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. When cooked. Serve as hors d’oeuvres. Set aside. 3. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. Add the onions and garlic and brown them lightly. 2.
2. cooked peas and beans and cook the sauce for 2 minutes. 4. thinly sliced 5 tbsp margarine 1 fresh scent pepper. seeded and diced 200g flour for dredging 1 green pepper. SHRIMPS COCKTAIL Lettuce leaves (one per person) 1 cup dressed and cooked shrimps 4 tbsp chopped celery 2tbsp mayonnaise ½ tsp lemon juice 1 tsp ketchup pinch hot red pepper Method 1. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. salt and oil. Top each with ketchup as sauce. 6.Add the garlic. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. salt.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Garnish with onion rings and tomato wedges. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Set aside. chopped 1 small onion. Add the chicken pieces and fry over moderate heat till brown. Remove from heat and leave to cool. basting frequently. 3. in a bowl. Toss very well and steam for about 30 minutes or marinate for about 1 hour. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Now add the fried beef. except the lettuce leaves. 2. 3. Cook slowly to soften. curry pepper and I seasoning cube. Coo k until tomatoes are softened.Heat the oil in a large frying pan and when hot add the margarine. coat the cooled chicken pieces lightly. cook until thick. peppers and curry leaf. Chop the shrimps into cubes. 3. Sprinkle on the flour and cook till the margarine and onion are golden brown. Garnish with chopped parsley. tomatoes.32 2. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Cut chicken into serving sizes and place in a sauce pan. Flake excess flour off. 4. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. Set aside. Set a side. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Combine all the ingredients. TOMATO AND PEPPER FRIED CHICKEN 1. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. 5. Push to one side of the pan. wash and drain. diced .Mix flour with salt and pepper. Using the seasoned flour. stirring constantly to prevent burning.Prepare the onions. Melt the margarine in a medium saucepan and add the onion and carrots. onion tomatoes and the other ingredients. Method 1. Add the seasonings. Add salt and steam for 10 minutes. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. 5.5kg broiler chicken 4 tomatoes. Grill each side till golden brown. Serve over plain boiled rice or noodles. Add the beef stock. Stir in l tsp ketchup and mix well.
Serve with cucumber salad in addition. Chopped onion and green pepper can be added. 4.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. Serve as the protein dish with buttered bread.When meat is completely cooked.Remove from heat and serve with plain boiled rice and sweet corn. diced. 3.Cover each sandwich and toast in the oven or a sandwich bread toaster.Bring the mixture to boil and add fried port. pepper and salt together.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. covered. scrambled. 4.Add more oil if necessary and onion. Stirring in beef stock/water and vinegar and add bay leaf. Serve as a breakfast dish. Mix well. 2. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Remove to a plate. Season to taste. Remove and place a plate. remove the bay leaf and add green pepper. Gently beat eggs. supper and deserts.Cut pork into cubes. Method 1. 2. They are served in a variety of dishes that may be used for lunch. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 3.Combine the onion cucumber. chopped shrimps/scrambled egg and mayonnaise in a bowled. wash and leave to drain. milk. 3. Melt margarine in a small frying pan. using a wooden spoon. 5. . Cook for 1 minute longer. 2. Cook slowly for about 20-30 minutes. poached. prepared as omelettes and mainly served as breakfast and snack dishes. Heat the margarine and pour into mixture. 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. Heat the oil in a frying pan and brown and pork in two batches. EGGS Eggs are used. Garnish with avocado dices tossed over the stew. curry tomatoes and paste. SHRIMP-SCRAMBLED EGG TOAST SANDWICH 150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled) Method 1.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
green beans arid carrots lightly 5. curry and garlic. Serve warm with braised beef and suitable sauce. 2. Makes 8 servings. Chop the spring onion./veg. Add the cooked rice. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. In a large frying pan. tomatoes and spring onion. salt to taste and cook on top of cooker or oven till rice is cooked. Leave it to-drain and dry a little bit. 6. put oil or margarine and onion slices and fry lightly (5 minutes). Rice should be firm and non-sticky when cooked. soy sauce. 2. 2. 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. Pour into a sauce pan or baking dish. 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. 6. Season with curry salt and pepper and mix together. Toss the rice and vegetable well and simmer for 3 minutes. 4. In a fry pan. Stir into the cooked rice. 4. Crush the seasoning cubes and add to the rice. celery. 3. Sort. 4. Pour the water over the rice and season with white pepper. celery. This may be served immediately with grilled fish and white sauce. Method 1. wash and cook rice with the chicken broth or water for about 30 minutes. Wash rice and place in a sauce pot. mushrooms and carrots. 5. 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. heat the remaining oil and fry the onion. Slice the onion and cut green pepper in long strips. flake for 20 minutes and serve warm with curry sauce. Marg. Put the rice meal in a baking dish and the fried liver chunks on lop. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. chilli pepper. . seasoning. green pepper. peas and carrots. Oil oil for flying liver Method 1. Chop tomatoes into large cubes.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Fry the liver chunks lightly and set aside. sliced. Sort and wash rice. Remove front heat immediately and pour the vegetables over the cooked rice. Stir in vegetables (leeks. 3. salt. 5. peas and fresh curry leaf and pepper) and heat for 2 minutes. Add the beef stock. 3. Serves 8-10.
As the rice is getting tender without being soft. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Steam for 10 minutes. remaining spices and the chopped veg and peas 7. Toss in 1 tbsp of the oil to prevent sticking. 3. Slice the onion and chop the remaining tomato and pepper. 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. peeled and sliced 4 red chiIli pepper. stir in any 6. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Cover the pot and steam for about 2 minutes. ORIENTAL NOODLES 225g noodles (spaghetti. 7. 6. 5. 5. 4. 2. . Stir in the tomato paste and cook till sauce is almost dehydrated. Sort. Bring to boil and add the rice and the seasonings. curry and salt and cook for 2 minutes. 4. Drain well and rinse under hot water to remove starch. 3. Cook the rice in the fat ova. 4. Combine the soy sauce. Toss in the cooked noodles and heat through. 5. Pour in the beef/broth water. wash rice and set aside to drain. 6. Serves 8-10. Steam for about 20 minutes till liquid is almost absorbed. Remove from heat an serve hot garnished with tomato wedges or egg slices. Stir well. Boil water and place the vegetable in the salted water. Heat the oil or margarine in a saucepan raid add the washed rice. Heat a frying pan and add the vegetable. Leave to drain dry. Blanch for 2 minutes and drain from the hot water. Serve immediately with grilled beef. sliced METHOD 1. Set aside. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. salt and white pepper. Reserve one tomato and one pepper and grind the remaining ones. 2. Add the beef stock or brown seasoning cube. pepper and onion rings. Wash rice and let it drain of 2. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion.medium heat. Cook the noodles in boiling salted water for about 4-5 minutes. Mix well and add margarine when almost cooked.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. thinly sliced 4 carrots. stirfrying for about 5 minutes without browning. curry. Toss the vegetables in the pan continuously. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Stir in sliced tomatoes. 3. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well.
cover and cook in the oven. 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. 2. salt and pinch white pepper. and green chili pepper. . till rice is getting tender. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. Stir in the green and red pepper. stirring constantly. margarine and onion into the remaining oil over medium heat until rice is lightly brown. ground fresh tomato and pepper to make a sauce. curry leaf. When melted. add the water. 6.39 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. 5. celery and cook covered for 5 minutes. salt. 2. curry. Wash rice in cook water and leave to drain. then reduce heat and simmer for 20 minutes. chicken cube. 4. Wash rice and set aside. leeks. 4. 3. Stir in water. seasoning cube. Pour into a baking dish. Cook and stir the beef in the vegetable oil until golden brown. 4. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. Place vegetable oil in a saucepan and fry the onion. Cover the pan and cook gently for about 25 minutes without stirring. Serve garnished with green and sweet red pepper. Stir in the tomato paste and cook for 5 minutes stirring frequently. spring onion etc) I tsp dried and crushed bay leaf 2 stalks of leeks 1 cup beef or chicken stock 2 stalks celery 2 Chicken seasoned cubes 2 tbsp margarine 4 medium green chilli pepper sliced 1 large spring onion 4 tbsp vegetable oil Method 1. Remove from heat and set aside. Stir in the rice. Now add the water. Stirring gently. 5. Stir in the rice and heat to boiling. fried beef carrots. 3. chicken stock. Heat to boiling. When the rice is light brown. green spring onion. Heat the foil in saucepan and add the margarine. 2. margarine and seasonings (ginger. 5. 7. 6. bay leaf. soy sauce and salt to taste. 3. add the washed rice over medium heat. nutmeg etc). until the rice is getting tender. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped Method 1. Add finely chopped herbs (parsley onion.
PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Wash rice in hot water to remove some starch. 7. sprinkle immediately with sugar or salt and leave to cool. 4. sugar. 6. Put into a pot and heat to boiling. Roil the shrimps in a little bit of water. Remove from oil. Blend in the palm oil. Add rice to the boiling liquid. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Discard the chaff and pour the coconut milk into a pot. Cook over a medium heat. 2. Stir in the chopped fresh pepper. Serve hot on a flat dish. Cover pot and cook for about 45 minutes or until rice is soft and moist. 5. Remove from heat. Pound in a mortar and use the water to get juice from the fruits. filter and squeeze out all the liquid from the grated coconut mixture. 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. 4. Remove from heat and serve hot. Wash and grate coconut into fine flakes. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Using a fine sieve. Stir in the peas. Place corn pepper. chop the fresh pepper and onion and clean the shrimps.40 6. green pepper and celery. . Meanwhile. 4. Cook the palm fruits until they are soft. wash the rice. 3. 2. Simmer for 10 minutes and serve hot. salt and water in a boil. 3. Wash rice and add to the boiling milk. 3. Fry until slightly brown. Put oil in a pot and place the corn in the pot 2. Season with salt and seasoning cube. stirring until the corn starts cracking and bring about the white fluffy part. Continue stirring for the corn to he properly popped and cooked. seasoning cube and Onion. Method 1. Heat oil. 5. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Put in a bowl and add all the water. Heat the milk and bring to boil. 2. Blend well for mixture to mix well. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Stir uniformly into the rice. 3. Serves 10. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. 4. Makes 10 Servings. Ground corn into fine crumbs. drain and serve with coconut as snack. broth of the shrimps and arrange the shrimps over the thick top of the rice. mold mixture into small balls and drop into hot oil.
stirring gently. Meanwhile. Stir in the cooked rice. Heat the water to boiling in a pot. Serve warm with ewedu. 2. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Stir very well all over and turn into a dish. Cook rice with stock and salt to taste. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. 3. 6. 6. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Cook and leave to cool. leeks and green pepper 5. Heat the oil in a large frying pan. 2. Shell the corn and wash well. 3. agbono or mixed vegetable soup. 3. 4. seasonings and chopped vegetables. melon-vegetable. Cover pot and boil until cooked hut grain are separate. 4. Stir in the cooked sweet corn. 3. 4. 2. Remove any fat from liver and chop or grate into small bits. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. add the grated liver. Remove rice from heat if tender but not soft. Season to taste of necessary and heat through for about 3 minutes. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot.41 2. Chop the peppers and onion and set aside. fluffing up to loosen the rice grains. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Serve hot with spicy fried chicken and cucumber salad as a main dish. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Note: Prepare corn foo-foo. Drain and serve with coconut as snacks. 5. Stir very well to avoid lumping in the foo-foo. 4. Wash and clean liver. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Cook over medium heat for 5minutcs. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. margarine and chopped parsley. Boil the 6 cups of water. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Chapter Five BREAD. 5. celery. FRESH CORN FRITTERS 3 fresh corn cobs 1 onion Vegetable oil for deep frying salt to taste 2 fresh peppers 2 tbsp palm oil Method 1. added salt and sprinkle the clean rice in the boiling water. DOUGHNUT AND SANDWICHES . Heat vegetable oil to faint smoking point. 7. clop onions. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 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. rice and yam flour foo-foo as in plantain. Keep stirring for 2 minutes.
Nutmeg and other flavoring can be added to bread to improve flavor. 4. eggs and milk than the plain bread.42 Bread are loaves made of soft doughy that are leavened with yeast. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. 3. Knead again on floured board until smooth and elastic. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Dry milk is more often used. yeast. sugar and fat are mixed and allowed to ferment. A variety of fillings can be used. 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. With the sponge method. 4. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. If the temperature of the water is too high. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Add dissolved yeast to flour and mix the mixture to a soft dough. 2. Allow to m for 10 minutes. Dissolve yeast. Combine margarine. Makes 4 loaves. Knead lightly and keep covered for 10-15 minutes. the yeast will be destroyed. Soften the yeast in lukewarm water. Yeast is the raising agent and it grows best in lukewarm water. moist and tender in texture. water or other moisture. 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 . Cover with a slightly wet towel in a warm place. roast bread should be soft. Milk is used in some bread mixture in lace of water to increase the nutritive value. Bake in pre-heated oven for 40 minutes. Shape into loaves and place in well greased pans. 5. while low temperature retards the fermentation process. In a large bowl. sugar and salt in warm water. If liquid milk is to be used. aid fermentation and contribute to the colour. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. part of the flour. milk and flour in a bowl. When dissolving yeast ensure that lukewarm water is used. blend remaining sugar. The dough can be baked or fried. After 1 hour shape into a round loaf and place in well greased pans. sugar and fat. When baked. 2. 5. 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. remove from pan unto wire racks to cool. 7. fat. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. 6. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. More yeast is often used but they require the same fermentation or proofing process. Cover and put in a warm place for hour. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Let rise till dough is well risen above the pan edges (double or three time size). They are made from flour. Bake until golden brown. salt. Knead the dough. Stir or knead every fifteen minutes. 3. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Sugar is used to sweeten bread and to aid the process of fermentation. Weigh and measure all the ingredients set aside. Reserve 2 tbsp flour for kneading. Gradually add the flour to make a stiff dough. yeast. Proof for another 15 minutes. Fat is used to soften and lubricate the dough. fat and dissolved yeast. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Method 1.
Pre-heat oven and bake for 30-40 minutes after reducing the heat. fat and whole meal flour in a bowl and set aside. 5. 3. 2. 4. Dissolve the yeast and sugar with the warm milk. Place each in well greased queen’s cake pans. Add yeast (now in bubbles ) and beaten eggs to the mixture. 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. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . reserving 4 tbsp. Place a warm place to rise till double in size (5045 minutes). 5. Note: Whole wheat bread is usually heavy. Leave to proof in a warm place for another 20-30 minutes. Mix the flour and the rest ingredients. Sieve the flour and salt into a bowl and rub in the fat. 2.for 15-20 minutes. punch down. 8. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Gradually stir in the yeast mixture into the whole meal and fat mixture. 4. Bake in a moderately pre-heated oven for 30-40 minutes. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 ½ tsp dry yeast 1½ tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk ½ tsp nutmeg Method 1. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 6. 2. Process whole wheat grains into flour or purchase whole w heat flour. Combine salt. Knead again slightly on a floured board and place in a greased bread loaf pan with cover or shape into balls in any baking pan. 6. 3. 7. 7. Cover and let it rise for about 5 minutes. Makes 15 rolls. Cover and proof it a warm place until double in size. Mix sugar. Dissolve yeast in lukewarm water. soften than that of plain bread. Place in a greased bowl and grease top of dough. nutmeg currants and milk together. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Mix well without kneading. 5. Add flour. Mix thoroughly with a wooden spoon to obtain a soft dough.43 Method 1. Dissolve the yeast and sugar in the warm water. Shape into balls. Place the bowl of dough in a warm place to rise for about 30 minutes. Grease a medium-sized cake pan and fill the dough into the pan. Method 1. Cover and let rise for about 20 minutes. Add the dissolved yeast and I mix in the beaten egg. salt. 4. Cover and let rise (5minutes) 3. 8.
Turn dough into a flavored board and knead briefly. Press a floured thumb into each doughnut and add a little jam. about 1 tsp in each hole. strawberry etc) vegetable oil for deep frying Method 1. Divide the dough into round doughnut shapes without hole al the centre. Place them on a greased tray and cover with thin polythene. Add the dissolved yeast and gradually mix in flour into a smooth dough. Using a round cutter. Mold back each carefully to seal the hole. . Knead lightly. Then place dough in heated deep oil and fry until golden brown. add sugar and mix thoroughly.. salt and nutmeg into a bowl and rub in the margarine. Tack each firmly with lightly wet fingers. Add one tbsp sugar to facilitate fermentation of the yeast. 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. Roll out to floured board 1 or inch thickness. Place them on a well-floured tray. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. salt and nutmeg. Place in a warm place to rise till double in size. Take the basic doughnut recipe. Drain off an roll them in sugar if desired. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Leave in a warm place to prove until they are well risen (double in size) 6. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Serve as snack or tea dainty. sugar. Ferment yeast in half of the warm water. 5. 8. 3. 7. 2. Add the melted margarine. Deep fry the doughnuts till golden brown and drain off fat. Dissolve the yeast in half of the warm water.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. Gather mixture lightly and set aside for 1 0 minutes. Sieve the flour. 1 . Roll doughnuts in a tray containing sugar. 4. 4. 2. 3. Slightly beat eggs in mixing bowl. 4. 2. Add beaten eggs. 4. 5. Let dough rise for another 40 minutes or till double in size. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 6. roll ot dough to Y2 inch thickness and cut out round shapes. Heat the vegetable oil in a deep frying pot to a moderate temperature. Add milk and mux. to the mixture add to mixture. Combine milk and flour. In a bowl mix margarine and the remaining warm water. Ad vanilla and mix well. 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. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 9. Roll the cooked doughnut on granulated or icing sugar. 3. prepare the dough according to the instructions for preparation. ensuring that the heat is not too high or too low. 5. Sift the &y ingredients together and add to egg mixture. (See pp). 2. 3. cover and allow to prove until double in size. .
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. Combine sardine and blend with remaining ingredients to desired consistency. 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. 3. Sandwiches may be served hot or cold. 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. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. with or without sauce such as (salad cream. d) A garnish should be added to a sandwich when it is ready to be served. When sandwich is planned for lunch. 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. fish. Vegetables like lettuce tomato and onion slices may be added. Rub in the margarine. salad and various types of food. Knead to elastic-like texture. egg and almost the remaining water or as needed to obtain correct consistency of dough. 2. Party or tea sandwiches should be in small triangular sizes. 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 . Fry in hot deep fat until golden brown on both sides. They may be filled or spread with a variety of items such as meat. 6. sardines. 5. 3. Mix thoroughly into a soft. Keep them covered and use as tea sandwich. 7. Avoid making very large sizes. In using fillings. Add the dissolved yeast. corned beef. Dissolve yeast in half of the warm water. Roll out on floured board to inch thickness and cut with doughnut cutter. 8. closed or multi-layered. Spread on crackers or toasted bread triangles. When dough is ready for proofing. Drain off fat and roll in granulated sugar or top with favorite icing. Mix all the siffed dry ingredients together in a small bowl. boiled or fried egg. Handle gently. b) The filling can be made from meat. Drain and mash sardines. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. SANDWICHES Sandwiches are meals that arc made of regular or special bread. 4. roll out into ¼ inch thickness. especially when some items have to be chopped or mixed up. 2. Also do not use filling that can soak the bread. Cut into 4-6 inches of the base of the triangle to form a crescent. ketchup or mustard cream). Makes 20 doughnuts. it should be attractively arranged.45 5. 4. 6. jams and other spreads. the bread cam be sliced before or cut after filling if necessary. Day old bread is usually preferable. smooth and pliable dough. Corned beef or chopped egg can be used as alternative. jam. Add some currants/fruits if available before folding into crescent shapes.
it is essential recipes and use proper ingredients appropriate method of mixing. Toss well. Put in the oven to bake for 10. Small cakes like queen cake . the cake will be hard when baked. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. A good quality cake must be light. Also. The flour mixture and milk are added to the cream mixture and set aside. Cooked on both sides. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. The eggs are separated and only yolks are beaten into fat mixture. 2. Queen cake and ginger bread can be made in this way. In addition. cakes. the melted margarine. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . beaten eggs and milk are beaten together to blend thoroughly. 4. sides of pan when baked. The quality of cakes is very important. Combine all ingredients except bread in a bowl. 5. In a separate bowl. All ingredients must be at room temperature when mixing cakes. Beaten eggs. 2. Combine all ingredients except mayonnaise and the bread. sugar and flour in addition to flavorings. 3. Examples are shortened cake. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Pastry-blend or rubbing in method involves blending of fat and flour together. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato.15minutes. Pure sponge cake uses only egg whites. 4.15 minutes. The mixture is well beaten till light and foamy after which the dry ingredients (flour. marble cake and coffee cake. 2.46 Method 1. even in colour and firm. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. The creaming method usually produces better quality. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. spread ½ teaspoon mayonnaise on the meat. In order to produce good quality cakes. An examples of this type is chiffon or feather cake. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. but egg yolk and fat are not included. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. 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. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. eggs and raising agent. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. The pan must not be filled more than half for two-thirds with the batter. type offat and amount of time available. consider the quality and type of cake as indicated by the recipe. baking powder and salt) are folded into the creamed mixture. 6. The cake must be baked in a well greased pan for easy removal when baked. adequate size of pan and baking temperature. milk and vanilla are gradually poured into the creamed mixture. Split the oblong rolls in half and spread margarine on the sliced surfaces. It must not be heavy. sugar. Examples are queen cakes. large cakes must be level at the top. sticky or crumbly. Fill the bread with the grilled meat. Conventional sponge method in which the fat and half the sugar being creamed first. Chapter Six CAKES. fruit upside down or carrot cake. Regular bread slices can also be used. In choosing mixing method.. There are four basic method of mixing cakes 1. Remove from heat and slice the rolls into two. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. the equipment available.
Stir in lemon rind and mix well. 2. When the knife comes out clean. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. 2. Cream margarine. Top with currants if desired and hake in moderately heated oven for 20-30 minutes.IN. 3. sugar and vanilla together with electric mixer or wooden spatula. 4.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. salt and nutmeg into a bowl. Add vanilla and cream well. 6. and beat with wooden spoon. Grease cup cake pans and fill the pans. QUEEN CAKES (RUBBING . Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Sieve ‘flour with baking powder. 7. Sift the flour. Cream margarine and sugar thoroughly until fluffy: 3. 3. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. alternating them. salt and nutmeg. baking powder.47 should have good shapes and rounded but slightly peaked tops. 5. Cream well until the mixture is light and fluffy to a dropping consistency. 4. . Note: 1 ½ tsp vanilla. Now add a half of the milk and a second of the flour. 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. lime/lemon rind 150 grams sugar ¼ tsp. Nutmeg (grated) 3 tsp baking powder 4 egg. 8. Finally fold in the last portion of the flour mixture and remaining milk. Gradually pour beaten eggs into the creamed mixture. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Add the lemon juice and the milk gradually as the constituency becomes stiff. 2 tbsp desiccated coconut or currants can be added when mixing. sieve two times. When baked remove from heat and place on cooling racks. until well mixed Add baking powder and nutmeg into flour. it means the cake is baked. one at a time. Having all ingredients at room temperature. beaten well in each addition. Spoon mixtures into well greased queen cake pans or paper cups. Make 12 small cakes. Add the washed eggs. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Fold in well 5. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. 2. Sprinkle lemon rind over remaining flour. Beat egg and stir into the flour ingredients. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Add ½ of the flour into the eggs mixture and fold and in the flour mixture.
6. blend eggs. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Pour into a well greased square or round pan. Add vanilla mix well and serve as a warm sauce over cakes and puddings. baking powder cream of tartar and salt three times. 4. Cream sugar. Serve 10. Spread the brown mixture at the bottom of the pan. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Stir the mixture into the boiling water. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 6. Using a whisk or mixer. Sift cocoa powder into one portion and the pink colouring in another portion. 2. 3. brown and pink) in 3 bowls. vanilla and currants alternately. alternating with milk. peeled and mashed 2 large eggs 1 teasp. Using an electric mixer or whisk. baking powder and all spice together. Serves 12. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. sugar and vegetable oil. Blend in colours very well without over mixing batters. 2. Slowly add vanilla and egg whites. Put water in a small pot to boil. 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. 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. 2. When baked. invert on a cooling rack can iced or served with vanilla sauce. The batter is now in three colours (cream.48 4. Sift flour. 4. Bake in pre-heated oven for 40 minutes. 3. Fold in the sifted dry ingredients alternately with milk. custard powder and nutmeg. 7. Baking powder l tsp baking soda 120m1 diluted milk . Add dry ingredients. Sift flour. one at a time. Stir in flour mixture. salt. beat well after each addition of egg white. 3. 5. Bake in 350°f in a pre-heated oven for 45 minutes. margarine. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 6. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. grated carrot and toasted coconut. Top the brown with the pink as second layer. Mix the batter thoroughly. Cream margarine and sugar thoroughly. Mix well and share batter into three equal separate portions in 3 bowls 5.
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. 4. 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. lemon rinds and remaining brandy. 7. 5. Add caramel or browning to sugar mixture.) ¼ tsp all spice 200ml prepared caramel 1 ½ tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. Add the flavorings. Beak in the eggs one at a time. then stir in the toasted coconut. allspice and baking powder. 6. To make the topping. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Sift together the flour. This can be used in place of browning. Remove from heat. and leave to cool slightly. nutmeg. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. 3. using half of the milk. Soak fruits in brandy. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Melt the margarine and ensure that all the ingredients are held at room temperature. Place on a wire rack to cool completely when fully baked. 3.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. baking powder and soda. Beat eggs and add to margarine and sugar mixture. Bake at medium heat until cake is cooked (45-50minutes). sugar and vanilla until light and fluffy. Pour into a greased brunet pan or hollow pan. Note: Caramels. 2. 4. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Spoon topping over the whole top of the cake. Method 1. Sieve out fruits and toss in little flour. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. 5. 3. 2. Sift together the flour. Pour batter into well greased and floured pan. Mix thoroughly until foamy. honey and grated coconut in a sauce pan and cook for about 5 minutes. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. place margarine. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Cream margarine. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. 2. Gradually fold in the flour mixture and floured mixed fruits. Preheat the oven 4. Fold in the flour mixture into the margarine-sugar mixture.
3. The pineapple should be evenly distributed all over the bottom. Mix the soya bean flour. 3. Shape in to two loaves and place in a greased bread pan. CARAMEL 100g sugar 200m1 cold water Method 1. Shape into loafs and place in a warm place to rise until double in size. OATMEAL BREAD 100grams uncooked quick oatmeal 125ml boiling water 60grams (4 tbsp) sugar 1tsp salt l25ml lukewarm water 250m1 warm milk 600grams sifted flour 60grams margarine 3 ½ tsp dry yeast Method 1. Add the remaining flour. 4. Remove from pan and insert on cooling rack. Add one egg at a time and beat thoroughly. 2tbsp sugar (reserve 2tbsp) and the salt. 2. Makes 2 loaves. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Add the margarine. 6.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. Mix dough thoroughly until it stops sticking to the hands. 2. 2. Fold in the dry ingredients alternately with the milk. Bake at 350f for 50 minutes or until cake is golden brown. bake in pre-heated oven at 4000 f for 10 minutes first. Beat well until the mixture is well blended. margarine salt and the remaining sugar in a bowl. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Mix again and knead a second time. Cover and set aside for 5minutes. 2. 6. Method 1. 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. When double in size. 3. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. add half o f t h e flour and mix until smooth. Put the oatmeal in a large bowl. Stir the dissolved yeast into the oatmeal mixture. . stir in the warm milk and boiling waters. 4. little at a time. Dissolve yeast in warm water with l tbsp sugar. Place on a board and knead until firm and glossy. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. 7. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Boil sugar and water quickly without stirring until golden b r o w n and glossy. reserving some for kneading. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. 5. Reduce heat to 350°f and bake for 4Ominutes. Serve with vanilla sauce as a dessert/sweet. Combine margarine. When adequately risen again. Set aside and leave to cool completely before using for cake or caramel custard. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. 5. Set aside until lukewarm. bake in a pre-heated oven for 30 minutes. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. sugar and vanilla and cream well. 4. Pour cake batter over the pineapple as a second layer. 3.
Cream margarine and sugar until light and fluffy. 4. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Prepare caramel and set aside to cool. Toss together and set aside. Store in air tight containers for later use when cold. Gradually beat in tile beaten eggs. 6. Grease a medium. Grate the coconut and spread out on a baking tray and put in a preheated oven. Fold in the flour ingredients. 5. Beat eggs till thick and mix in to the sugar and fat mixture. 2.51 DESICCATED COCONUT 1 coconut Method 1. Bake till dry but not coloured. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 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. Sift together the first 5 ingredients twice 2. Decorate for anniversary ceremony when cool. Beat egg white again. . 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. Cover and set aside for 20 minutes. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Bake in a pre-heated oven at 350° for about 45 minutes. Break and grate off or scrape away the brown surface of the coconut flesh. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. beating well. Mix together and add the currants to mixed fruits. Add the caramel. Mix the brown sugar and margarine till soft. cinnamon and salt into the sifted flour. . Occasionally. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. 4.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Gradually blend in the softened oatmeal. stir to prevent burning or uneven browning. Stir in the orange rind. Mix the orange juice with the rum together 4. 2. Add the egg yolks one at a time. beating very well. vanilla and almond extract. pour the boiling water over the oatmeal and mix thoroughly. Cream margarine and sugar till light and fluffy. Now sift the baking soda. 3. 3. 2. 3.
Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Mix the flour. test for doneness and remove from heat. Pre-heat the oven. Sift the flour. Heat vegetable oil. Yields 1 serving of4 pancakes. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 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. In a separate bowl beat the egg. 6. 7. When brown. Fry until golden brown on all sides. Bake in the pre-heated oven for about 45 minutes. RICH BUNS 250g flour(sifted) egg 60 grams/4 tbsp margarine 50g sugar Vegetable oil for deep frying 100-125ml water 2 tbsp milk ½ tsp salt 2 tsp baking powder 3 tsp corned beef (optional) Method 1. remaining sugar and salt in a bowl. beat the mixture lightly for about 3 minutes. 3. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. 4. Allow to cool and cut into squares to serve as finger food. 2. Serve with honey or pancake syrup. Heat the oil for frying and use oiled spooned to scoop the mixture. Stir in the fermented yeast with a Spoon and beat the mixture lightly. salt and baking powder. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. Serve as a snacks. sugar. 2. Make a well at the centre of the flour mixture and add one beaten egg at a time. rise to the top and become popped.52 5. 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. Fry until the mixture is light brown and remove with a straining spoon. Flip the pancake cover to brown the other side. 5. 3. 6. Dissolve half of the sugar in the yeast. Cover and set aside for about 10 minutes. Beat the batter until it is smooth. Mix the sifted flour. 5. 4. Drain out oil and serve as snack. Sift sugar. Beat and drop the batter in balls from oiled Spoon into the hot oil. . 7. Alternately mold batter in balls and drop in the heated oil. 2. Stir in the nuts and mixed fruits. Stir in the milk and mix thorough. Using a wooden spoon. At this time the underside of the pancake is golden brown. Lightly grease medium-sized baking pan and pour the batter into the pan. fat. Stir in the dry ingredients into the milk egg-mixture. 5. margarine. flour. 3. 9. Cover and allow to ferment till it bubbles (1 5 minutes). Add scrambled eggs or sausage as breakfast dish. 8. 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. milk and vegetable oil. 4. salt and baking powder till the mixture becomes crumbs.
Pie filling must be made earlier and cooled before filling the pie shells. pastries should be flaky. Prepare the filling and set aside to cool. Add the fat and mix until mixture looks like fine bread crumbs. the dough is lolled. 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. Before mixing the ingredient for pastry. Sprinkle with enough cold water to moisten. 4. For best result. Toss flour and salt together. pies may also be fried in deep fat. Cookies should neither be too hard. chilled and cut into desired shapes with biscuit cutter. It produced less flaky and tender crusts and it is often used for commercial productions. The surfaces may be smooth or rough. 3. The softer doughs may be dropped on baking trays for baking. The pies are arranged in well greased baking trays and placed in pre-heated ovens. (2) Flaky pastry has ratio of two-thirds fat to the flour. Bake in pre-heated oven for 30-40 minutes. The dough is gathered to form a ball and rolled on a flat surface. Roll out to ¼ inch thickness on floured board and cut into shapes. tender and golden brown in colour. Gather into a ball and set aside for 15-30 minutes. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. Cookies is another favorite snack made from soft dough. Cut the top with a fork and the beaten egg. sugar. Plain pastry may be classified according to the ratio of fat to flour. fat. Cover the pie shells and seal properly. The water is used to bind the ingredients. BASIC PASTRY (FOR MEAT. nor too soft or crumbly.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. 7. fat. 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. 2. It is made with flour. It produces very tender and flaky crusts. The tops at the top of each pie with fork or knife to permit steam to escape during baking. board and dough when rolling. 6. the pastry dough should not be over stretched when rolling and cutting. Makes 8 pies. 8. Cookies can be mixed by creaming method or pastry method. They should be removed from the trays immediately they are baked. When mixing and rolling. salt and water. 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. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. The flour must be of good quality in order to produce firm products. Over mixing will result in toughness of cookies. 5. rising agents and flavorings. . They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. The salt contributes to flavor and the fat gives tenderness. After mixing. Cold water is added gradually to the mixture and it is combined together. fish or sausage fillings. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. well folded and sealed together to prevent leakages. Fill with meat. When baked. The pies must be sufficiently filled. Alternatively. After mixing. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. and cold water is desirable. always set aside some flour that will be needed to sprinkle on. eggs and milk.
folding in and stirring well un flour is well absorbed. 9. Prepare the margarine or oil pastry. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Roll up the remaining pastry.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. Roll over in two or three folding. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 5. 5. 4. 2. chopped and boil 2 ½ margarine or vegetable oil Method 1. Stir-fry for 2 minutes and remove from heat. Sift flour and salt 2. roll out the dough into Y2 inch thickness in rectangular shape. 6. 4. nutmeg and sa1t Toss together until mixture forms crumbs. Rub in the fat into the flour. Mix the sausage and curry or nutmeg. Make a well in the centre of the mixture and add water gradually to form a past. Using the rolling pin. Sprinkle flour into the mixture. Fry for 2 seconds and then add minced beef or fish flakes. Add the beef broth. Bake in preheated oven for about 40 minutes or till light brown. 3. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. Gather the mixture in small balls without kneading. 7. melt margarine or heat oil and add onion. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Handle dough as little as possible and place balts on a floured board. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. 4. Remove 2-3 tbsp of flour mixture for rolling out. 3. 8. Use fork to cut the top of the rolls and place in greased pan. Rub the sausage generously along the centre of pastry. Cook for 8 minutes until beef is cooked. Add carrots. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. In a saucepan. which now gives 4 sausage rolls. 2. . Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Add baking powder. Using a spoon. peas. 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. See diagram for rolling out cutting guidelines. spread the mixed sausage on the surface of the rectangle. water and the seasonings stir well to mix up ingredients. 5. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. 3. In a bowl cut in the margarine and rub in to have flour crumbs. 6.
4. seasoning and water. Peel the boiled eggs. If heat is too low or much quantity is fried at time. Do no knead pastry. 5. curry. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 5. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. cut length wise through the middle and scoop out the yolks. Gather the mixture into a ball and roll into ½ inch thickness on a board. Add cold water and bind together. Make a thick paste with flour remaining margarine.55 2. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Drain and serve hot. 2. pressing together to form a whole egg again. Stir well and sprinkle in the flour to bind the ingredients. 4. Seal the edge of the last fold with little water. 2. the chin-chin will soak the oil and will no be crisp. Add the flaked fish. Split into 2 sections again and garnish with cucumber slice to serve. 6. 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. 6. pepper. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Pre-heat oil and fry until light brown. Note: Corned beef or sardines can be used as alternatives. flour board with reserved mixture. milk. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. Heat oil in deep fryer and fry the rolled up egg till golden brown. 3. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 3. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 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. Cut into rectangular shapes and fill them with the cooked fish filling. Allow chin-chin pieces to drain off oil after frying. 3. Sieve the baking powder. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 7. 5. Serve wit groundnuts as snack. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . Cover each half. 4. 3. flour and salt into a bowl. 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. salt. Heat the vegetable oil and onion in a frying pan for 2seconds. 2. 6. pepper. Place the yolk in a bowl with the minced fish. salt ingredients thoroughly.
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. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Rub in the margarine for the flour mixture to form crumbs. 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. Serve as snacks. Now spread the warm jam all over the surface of the rectangular-shaped cake. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Make a well in the centre. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Remove sugared paper and cool the roll on a cake rack. 5. Fill each pie shell with the prepared filling. 3. Put the mixture in to the greased pan over the paper and spread evenly. Gradually fold in the vanilla and warm water. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 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. 6. 8. sugar. Sieve baking powder into the sieved flour and sieve the sugar separately. 7. Bake in a pre-heated oven until golden brown and firm. Add cold water to make the dough. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. After 5 minutes of whisking. 6. with a portion of dough. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. 4. 5. 2. Cut the margarine into the flour ingredients. Sieve flour. Peel hard-boiled eggs and set aside. sugar and salt together 3. 9. turn out the cake on a sugared paper and remove the baking paper carefully. 2. drain serve as snack or cocktail. without stretching. When baked. mix flour. vegetable oil for frying . 4. 3. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . 5. Grease a swiss cake pan and line with a greased paper. Cut into smaller rolls. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 4. salt and baking powder into a bowl 2. Now coat the shelled egg with remaining flour and wrap each egg. 7. Heat oil for deep frying and cook the eggs under moderate. Fry pies in heated vegetable oil till golden brown. 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. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding.80m1 water ½ tsp baking powder Beans. Coat the remaining eggs.56 Method 1. Use a pastry cutter to cut pie shapes. 8. Taking one at a time. Gather the soft dough in a ball. Roll out pastry about ¼ inch (1/2 cm) thick. heat until the coating is golden brown on all sides. Reserving one table spoon of flour. Now whisk.
malted and vegetable juices. egg hot drinks. They are later mixed with water or other beverage and served chilled. Cream margarine and sugar. Remove from heat and cool on wire racks. Use filling for sandwiching sponge cakes as well. Cream margarine. as accompaniments to meal or the final course of a meal. Allow them to cool thoroughly before removing them from the baking tray. fruit and milk drinks are more nutritious. . Stir in the coconut and mould into I inch balls. Bake for 8-10 minutes. Nutritious drinks provide specific nutrients to help fight illness. 5. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. 3. flask and teapots. mineral water. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. Stir in the water. tea and cocoa are popular in meals. 5. Beverages may come from mostly animals or fruits and vegetables. Put 2 or 3 cookies together with the vanilla filling in between them. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. add flour and mix well. the beverage is known as fruit drink. Peel or scrape off the brown back of the coconut flesh. Refreshers: Fruit drinks and soft drinks. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Blend vanilla and desired food colouring. Sedatives: Alcoholic drinks. Place the balls apart in an ungreased baking tray or sheet. Makes 2 ½ -3 dozens. coffee. 2. ensure that you use appropriate’ utensils like jugs. Also. Chill for ease in handling. Stimulants: Coffee. 3. 4. Energizers: Malted and vegetable drinks. Milk contains protein. 5. 2. Beat in egg and vanilla. Gradually add flour. 6. 6. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits.58 Method 1. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Shred coconut and set aside. sugar and vanilla. 4. stimulating drinks between meals. beer etc. minerals and vitamins. However. ensure that good quality fresh fruits are used. 7. egg drinks. Add sugar alternately with egg white. Maintenance of proper hygiene is important when handling the ingredients. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. 3. When preparing beverages. They are grouped as follows: 1. 3. 2. lemon grass and scent leaf tea. cocoa. 2. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. 8. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Nourishers: Milk shakes. Soft drinks. fruits juices. fresh fruits drinks. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. beat until blended. Bake in slow oven for about 20 minutes or until firm to touch. boast the body’s energy and vitality and ensure a healthy lifestyle. 4. Make 3 dozens. beating until light and fluffy. fat. 6. tea.
Make ½ inch water melon cubes from the scooped watermelon. scoop out the pulp and squeeze out juice through a sieve. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Using a sharp knife. trim the edge for the watermelon shell by cutting a saw tooth edge. 2. Wash fruit and cut into sections. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Cool and add to fruit drinks. 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. reserving the shell. 2. Blender can be used to crush the pulp before sieving. Sweeten with syrup 3. 3. Chili before serving.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. 3. Stir in the orange juice. peel pawpaw and remove the seeds. Leave to cook and chill before serving. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. 2. Orange and pineapple juices maybe added. . Wash. 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. Remove seeds. Pour over the juice in a jar. 4. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Wash and cut fruit into halves. Boil the water and leave to cool. Combine these in a bowl to prevent browning of the bananas. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Scoop out the melon fruit. 2. Squeeze out the juice. 3. Add syrup to taste and the lemon juice. Boil for another five minutes for4fie syrup to thicken slightly. discarding the seeds. Slice the bananas and dice the pineapple.
PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Add the bitter lemon last. 7. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Add the pure water and strain into a glass jug. Stir in ginger. Leave to cool completely. Filter very well and discard the chaff. Cut beetroot in to small pieces as well as the apple. 4. Mix well and pour in to cocktail glasses. 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. Method 1. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves Method 1. Sort the dried zobo flower to remove all dirt in it. Add lime and syrup. Serve chilled. remove immediately from the water and place them in a sauce pot. 3. Add the pure water to filter and obtain the juice. Wash. 2. Scrub pineapple. Serve chilled in glasses and garnish with lemon/lime slices. 3. Cut into small chunks and put in a bowl. Stir in the pineapple juice and sugar to taste. Wash lemon(s) and squeeze out the juice. scrape and grate carrots. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Sweeten with syrup and add the lemon juice. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 2. Use a blender or juicing machine to blend the fruits. Add ice blocks to serve immediately.60 2. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Remove from heat. 5. stir in the ginger or cloves and set aside for few minutes. Sweeten with syrup or honey if desired. Boil the 3 litres of water and pour over the washed zobo. 4. 5. Wash them in clean water. peel and remove the hard core at the middle. Add previously boiled water to mashed pawpaw and strain into a glass jug. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 2. but do not peel beet root. Mash the pawpaw or pulp in a blender. 3. 6. Garnish side of glass with cucumber/lemon slices. Wash. Cover and keep drink until cold. 4. The fleshy part of pineapple is cut and served as a dessert or refreshments. Alternatively. Pour into jugs and chill before serving. 2.
Place in a bowl and add a little water to the fleshy part. sweeten to taste with the sugar or honey. 6. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 4. Chill and serve garnished with lemon slices. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Chill till serving. Mix all the ingredients in a punch bowl. 2. 5. 6. 3. Pour liquid into a pot. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1.61 Method 1. Filter the mixture through a fine sieve into another plastic or glass bowl. Add syrup and nutmeg/vanilla. 5. 2. 4. 2. Wash fruit very well. Garnish with orange slices serve in tall glasses. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Add milk flavour 2. Serve immediately in wine glasses garnish with lemon slices. 4 lemon slices 2 tbsp sugar syrup . Crush it and pass through a sieve to extract the juice. Pour the fruit juices and tea over a large block of ice in a punch bowl. Note: Pineapple or grape fruit juices may be used or added. 3. Chill the orange juice and the wine. Mash but do not blend the plantain pieces and add the water. chilled. After heating cool and chill drink till service time. Slice into bits and put in a bowl. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Serve in tall glasses garnished with few pawpaw chunks. add sugar or syrup (if necessary) and boil for 20 minutes. Pour mixture into an air-tight plastic bowl and cover well. 3. 2. Wash and peel bananas/plantains. M ix in remaining water and strain the liquid into a glass jar. Mix the orange juice and milk together. 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. Add the bitters and ginger ale. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Remove the flesh of the sour sop and discard the seeds. Avoid use of aluminum utensils.
Wash lemons. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Serve into four glasses and add ice cubes. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. 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. 2. Serve chilled with lemon slice topping as garnishing. Wash and cut apples into sections. Note: Oranges. Mix well after each addition. Stir in the brandy. Cut into pieces. Push the lemon pieces and apple sections through a juice extractor/blender. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. 3. tangerines. 2. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Stir well and add the wine or ginger ale. Strain the juice into a jug. Add eggs to mixture. Dissolved sugar in water. Chill the brandy.62 Method 1. 3. 2. Add sugar if desired. strained juice and sugar syrup. Peel the lemon and out the pit including the seeds. 3. lime or grapefruit can be used in place of lemon or in addition to lemon. Add the lemon rind pour the water into the jar. Serve chilled. one at a time. 2. Blend half of the orange juice and milk in a blender until smooth. Combine the juice in a bowl. Dust with nutmeg as garnishing. Half a teaspoon of brandy flavor can be used in place of pure brandy. Add ice cubes and lime/lemon slices and serve chilled. Stir in the remaining orange juice. Wash and break eggs into saucer. Squeeze the juices from the lemons into a jug. 2. Mix all ingredients either by whisking or mixing in a blender. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Add the syrup to the juices 4. Stir in the syrup and strain. Pour into glasses. 4. 3. Cover the jug and allow the lemonade to cool.
creamy and double in size is obtained. beans pie or fish pie. Place in a bowl and mash very well. Add margarine and nix well 2. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Cream eggs and sugar. vegetable tarts. Mix carefully until slightly smooth Handle pastry gently. making sure that it is not stretched 4. Melt margarine and leave to cool. Cover and set aside. Leave to cool 3. 3. 6. 2. 4. Beat in the vanilla and lemon extract. Serve chilled in glasses with ice cubes. peel and chop mango flesh. 7. 3. 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. They are usually served as the third courses in meals (fruits pies. Fold in sifted flour and baking powder very gently 6. Continue until smooth mixture that light. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. sugar and cream of tartar in a bowl over a pan of hot water. Therefore. 5. Place in a greased. They increase the enjoyment of meals. 2. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 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. cakes an puddings) and light dessert dishes (ices and fruits). Add three quarters of the water to the carrots and strain out the liquid into a bowl. 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. 5. Fold in the melted margarine or vegetable oil gently. 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. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. floured baking pan. In preparing and serving desserts. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . stirring well till dissolved 2. 4. Wash. appropriate cooling temperature is important for maximum enjoyment of such dishes. 3. Allow to rest in a cool place before using for jam tarts. Add the remaining water to the crushed mango and filter out the liquid. Most light desserts are usually served chilled. Remove from heat and whisk until cold and thick. Whisk eggs.63 Sugar to taste 800m1 water Method 1. Stir in the run or run flavouring. Cut up carrots and blend to a smooth pulp. cloves and vanilla Mix thoroughly.
Beat eggs slightly. 2. Add vanilla and pour into a shallow pan. 2. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Pour into greased baking pan.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. vanilla. Serve as dessert. 4. Vanilla/nutmeg Method 1. 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. stirring constantly with a wooden spoon. 2. fruit chunks or jam. 4. 3. Freeze for 30 minutes until mushy. 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. Add vanilla and chill before serving 8-10 servings. stirring until it thickens. Place the milk mixture over water simmering in the pan. Beat reserved egg whites to stiffness and fold into the cooled milk. and bake for 25 minutes. Beat the milk mixture until thick and stiff enough to form peaks. mixture. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). 3. Do not allow to boil. Add the cooked cornstarch and mix well. 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. Cook for 2 minutes longer and remove from heat. salt and milk. Separate eggs . 3. Serve in cups. make it thick and set aside. Dissolve gelatine in 2 tbsp water and stir into milk mixture. . Heat the mixture to hotness. beating only the milk. Fold the egg whites into the egg yolk and milk mixture. nutmeg and salt. Beat egg yolk and blend 25g of sugar. Prepare cornstarch with little boiled water. milk. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 4. 2. 3. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Get the egg-milk mixture from freezer and beat till smooth and creamy. add sugar. Return to sauce pan and cook over medium heat. 5. Freeze in covered plastic container until it is firm (4hrs). 5. Makes 6-8 servings. 6. stirring constantly as the mixture boils. Remove from heat and leave to cool.serve topped with cornflakes. Gradually add the vanilla or banana flavor essence. Mix cornstarch or custard and a little milk. sugar and egg yolk together. Heat milk to lukewarmness. Cook water in a pan and leave to simmer.
Combine all the above ingredients in plastic bowl and mix well. Mix orange juice and honey and pour over the fruits. vanilla . Keep refrigerated. Colour is golden brown. except shredded coconut. 5. 4. Serve decorated with corn flakes. Freeze until mushy. Heat 250ml milk diluted with 3tbsp water to warmness. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 3. 4. Beat eggs.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Dissolve gelatine in the remaining 2tbsp4water over low heat. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Add the remaining sugar and lime juice. 3. sugar and vanilla/banana flavour together. Toss gently again before serving into cocktail glasses or salad cups. stirring occasionally. Toss gent1y using a wooded spoon. 2. Remove from the hot water bowl and leave to cool. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Scoop into cocktail glasses and garnish with a slice of lemon. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. While still hot. Top with coconut pieces. Use as spread for bread and filling for doughnuts. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. (not hard frozen) stirring once. 3. Pour warm milk over egg mixture. Cover and chill for at least 3 hours. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Cook until set but not sticky (about 35 minutes). Juice from pawpaw can also be added. 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. Combine all the fruits in a bowl. 2. 2. Cool and bottle. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 4. Place the bowl of milk -egg mixture over another bowl of hot water (not directly inside hot water) and whisk the mixture till it thickens. 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.
Chill the milk for 3 hours 2. ginger and remaining sugar 75g over a boiling water till melted.66 Method 1. 6. When set. 4. vanilla and lemon. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. 3. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. When the bread is softened. Bake in a preheated oven for 30. Add lemon juice and sugar. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. mixed fruits ginger and nutmeg. add the eggs. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. 5.40 minutes. Add the mango juice. Press the juice through a sieve into a bowl and reserve the juice. m. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. Sour sop juice (undiluted) may be used. 5. Cover and freezer till set. Whisk the chilled milk and sugar. Beat milk until thick. When the pudding are cooked. vanilla. 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) . Dissolve gelatin and chill till firm. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. add the gelatin mixture and beat well. 3. 2. Whisk gelatin till fluffy. Sprinkle ½ of the corn flakes into a round or square pans. Peel and chop the mango flesh. 4. Gradually add the gelatin mixture. 7. beat gelatin until fluffy. 4. 2. 5. lemon juice. 6. Add the beaten 1 egg and whisk till thick. 6. . Allow to cool Place sauce on plate and serve the pudding on top. Scoop gently into desert cups and top with the mango chunks. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 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. Chill milk for about 3 hours. Beat eggs and add the flavourings. 3. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. combine100g of margarine. Mix gently.
4. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 4. sugar. 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. diced 100g raisins . 6. baking powder/soda. Pour into the pan with the melted margarine. Makes 10 serving. 3. Add the remaining ingredient and mix together. FRUITED ICE MILK 1 firm mango. Wash peel and chop pawpaw 4. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Blend in the milk gradually 2. flour. Make 6 servings. Add flour ingredients to the creamed margarine mixture and blend well. Cream margarine and sugar till fluffy. Add vanilla. In a bowl. 5. flour. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Bake pudding over medium heat till it is set (about 20mmutes). Alternatively. Bake in 350 of pre-heated oven for 45 minutes 6. Grease generously two shallow round pans. nutmeg and baking powder Stir in the milk until smooth 3. 4. When set remove from heat and place upside down in dessert bowls to serve. 5. mix flour. Sieve well Add the raisins. Add the sugar. Spoon into well-greased custard queen cake cups ¾ fullness. and all spices in a separate bowl. Heat the cold water and sugar in a pan till the sugar dissolve 2. Serve into dessert plates and top with ice cream or vanilla sauce. Spoon the fruit chunks evenly over the batter. orange and mango ½ tsp nutmeg Method 1. pudding may be streamed on top of the cooker. Remove syrup from heat and cool. 5.67 Method 1. 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. Melt margarine in a square or round cake pan 2. egg and milk. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 3. 2. Mix salt. salt and baking powder together.
Cover the bowl and return to freezer and freeze till firm. 4.68 Method 1. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. . Remove from freezer and whisk very well Add the sugar and whisk again 3. Serve in cocktail glasses. Fold the fruits into the whisked milk in the bowl.
3. Smoothers: These are smooth surface plastics used for giving smooth finishes to the sides and tops of the cake coated with Fondant or sugar paste icing. icing colour kits. coffee. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. For cake baking: Cake recipe. Lift the pan off carefully and let the cake cool completely for at least one hour. 8. It is available in plastic or foil scaled thick papers. Spread the batter evenly to the sides of the pan. 2. 7. Set aside. egg beater. wooden spoon. 3. 5. if frozen. 2. Different shapes are available according to cake pan sharp. Always defrost the cake completely before icing. marking rings and cutters (plastic or metal). decorating bags. 6. sieve etc. 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. cake pans. The type of ingredients used and mixing technique. 7. rolling boards and pins. For the decoration: Decorating syringes or tubes (plastic or metal). Icing also contributes to the taste of the baked product and prevents loss of moisture. . Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. electric mixer. cooling racks. (marble. For the icing: Icing sugar. 4. electric mixer. aesthetic value and quality of cakes. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. decorating rule or comb. The main purpose of icing cakes is to enhance the beauty. spatulas or palette knife. zigzag ruler/comb etc. eggs. Skill in application of creative knowledge in designing special decorations. The following are some specialized pieces of cake decorating equipment: 1. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. Place the cake in the pre-heated oven and bake according to temperature specified. cake boards. 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. Cake Baking Information 1. 8. scale and other measuring tools. 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. Success in cake icing depends on three major factors: 1. 3. margarine. 3. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. mixing bowls and spoon. It should have soft natural brittles that should leave no marks when brushing. The right equipment 2. Place the cooled cake in a cake board for the icing. Pre-heat the oven to temperature (gas mark 3) specified by recipe. aluminum foil wrap. 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. The only special tools needed are as follows: 1. 5. 2. Cream the cake and mix to recipe directions. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. Nozzles are available in different shapes and sizes. rich cake etc) and obtaining the ingredients specified by the recipe. To remove cake from the pan. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Consider method of mixing. Cake Board: Necessary for placing the cake. design rollers. When baked. Start by deciding on the type of cake desired. plastic or metal turntable. 6. Creaming gives better result. place the cooling rack over the top of the pan and urn both pan and cake over. remove cake from oven and let cool in the pan on a cake rack for 10 minutes.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. carrot cake. 4. nozzles. ingredients. Sprinkle about 1 tbsp flour on all the greased surfaces of the pan and shake off excess flour to prevent cake from sticking to the pan after baking. richness. 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. wooden spoon.
Place the cake on a cake board. 13. Apply sugar syrup or jam all over the surfaces of the cake. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 4. Cream with wooden spoon or electric mixer. 10. syrup/jam for cake icing to stick well to the cake. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. For icing. 7. The cake with sugar. Add the glycerin and lemon juice. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 8. It Is usually expensive but use full for perfect finish. Spread the icing as second coating on the cake by following the steps for icing described in this chapter.70 9. spoons. Brush off cake crumbs and position the cake properly on the cake board. 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. Reserve the remaining sugar. sifted icing sugar. Re-beat the icing mixture and spread generously over the cake surface. 12. 4. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 6. 6. 3. Add more sugar to make icing stiff if necessary. Use a pastry brush to remove loose crumbs from the cake. Separate egg white from the egg. gradually stir in sifted 900g icing sugar arid egg white. Mix Bowls: Plastic. Cover and set aside for about 30 minutes. jugs and scale. vanilla and half of the milk in a mixing bowl. Continue beating till the mixture is stiff but is of spreading consistency. 5. Sift the icing sugar. 2. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Place margarine. 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. Beat well with a mixer or wooden spoon. 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. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. making sure none of the egg yolks get into the white and beat gently to stiffness. Add remaining sugar to make icing stiff if necessary. 15. 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. 5. Follow the icing tips presented in this book. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. using palette knife or spatulas. 11. 9. 2. 3. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. 7. These include cups. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 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. Cutters: These are available in different shapes and sizes. In a mixing bowl. 14. 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 . glass or stainless steel bowls that are easy to hold and is provide good support.
Gently lift the fondant over the rolling pin and place over the jam coated cake. 6. 2. Let mixture stand and cool to lukewarm. Add the beaten egg white. Mix in more sugar. Gather the sugar and gelatin mixture into a firm ball. 11. Stir in the shortening and while shortening is not completed melting. knead the sugar mixture or fondant. 8. Attaching ornaments and sugar beads if desired. 5. use same method of preparation to apply petal taste icing using these ingredients. . Keep fondant covered with a damp cloth to prevent a hard surface from forming. flower or other designs such as board twists. When ready to use. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. 4. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 2. . 7. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Coat cake surfaces with j am or syrup. Dusting corn starch powder or icing sugar on a flat surface. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 12. Roll out the fondant in enough portions. 3. Method 1. 7. Continue to knead until the ‘fondant is smooth. 3. 4. If fondant is too stiff. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Place the mixture over low heat and heat until dissolved. Mix icing sugar and gum together. using a rolling pin on a clean board. add more icing sugar. Leave paste in air tight container of room temperature for about & 12 hours before using. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Combine gelatin. 2. 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. Attentively. 9. then place the paste in a plastic bag. As you roll. Smooth and shape the fondant on the cake. Gently. Decorate with piping softer icing or cut out flowers and designs. 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. 10. Add the sugar and blend them very well. leaves. 8. and water (a drop at a time) and if it is too soft. 5. a little at a time until the icing sugar are added. Knead well. add the liquid glucose and water. Trim excess from the base. For decorative rolling. pliable and no longer sticks to the hands. allow it to defrost and knead again until soft and pliable. use a pastry cloth to roll out icing for smooth finish. using a wooden spoon until mixture is fully mixed up. remove the mixture from heat and add drops of flavour or colouring if desired.71 Method 1. 3. 6. glycerin and cold water in saucepan and stir well until thick. bring out from freezer. Note: Alternatively. Use cutters to make plaits. Now place half of the sifted icing sugar in a bowl and make a well. use a textured rolling pin to roll over the coated cake to give the design on the pin. liquid glucose. Beat the egg white and glycerin in a bowl till frothy. using cake smoother.
Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Apply a little pressure to the palette knife and smoothen the top last. 6. The basics of piping on iced cake include the following: 1. 5. Using a bread knife. Use a mixer to combine the ingredients. In the 900 angle. Decide on type of decoration to be done on the cake as well. a few drops of blue colour or lemon juice can be used to whiten the icing. A turntable or a turning cake stand makes it easier particularly for round cakes. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. . Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Give a smooth finish. 2. 7. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Use clean and dry equipment. Use good quality ingredients and avoid icing sugar that is already caked or solidified. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. For royal icing and butter cam icing. Freshly baked cakes tend to crumble and flake off their crumbs. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. Filling the decorating bag/syringe or tube: Use a palette knife/spoon to fill the bag or tube from the pushing end after coupling the desired decorating tip/nozzle. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Cakes baked the previous day are more easily decorated. You can use any cake design book or make your own sketches of the type if arrangement that is needed. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. flowers and shell designs require stiff icing consistency.72 GENERAL RULES FOR ICING 1. (b) Spread across the whole top surface. 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). it is important to have an idea of the cake design and the details you desire. Fill the bag or tube half full of icing. flowers and stars stand out in the cake. chilling the cake first is recommended. 3. 3. pushing the icing towards the opening or nozzle. 3. leaves. 2. (d) Ice evenly all over the top and all the sides till all surfaces are iced. Boarders of cake need medium of consistency for ease in squeezing out the icing. Chilling the cake before it is iced also makes icing easier. Away practice the decoration on another surface before applying directly to icing coated cake. sugar paste etc. With one hand. As a basic rule. This can be done after the cake is completely cool. To make this easier. Sieve the icing sugar before use for smoothness. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. 8. (c) Pushing the excesses to the sides. For fondant icing. stars. 1. check the recipe for rolled fondant icing. Choose desired or appropriate type of icing. follow these guidelines. Flavouring may be added to the icing if necessary 10. Always use enough of any colour because it is difficult to obtain the same icing colour later. trim off the crown or raised portions of the cake. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. Start by leveling the surface to ensure that the top is even and not peaked. In the 45° position. 5. Allow first coat to dry (about 30 minutes or more). Before making decorations. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. Coat the surfaces of the cake with apricot jam or sugar syrup. apply pressure with the other hand that follows next. 4. 4. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. When mixing. Piping is very popular way of decorating. To achieve good decoration. Making ones special design promotes creativity and originality. It involves the use of piping set (decorating bag or syringe). Colour is what gives icing beauty and personality so that the cake boarders. when planning for the cake. guide the decorating tip with the other hand. 9. 2. Use toothpick to add paste colour while liquid colouring in added is drops.
Pull tip way. 3. rope boarders and puffs. 5. use special metal or plastic cutters. flowers like small rose and basket weave. 4. use the plain round nozzle used for dots to write. 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. 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. Check diagram in the book on directions. Twist the end of the bag closed.73 4. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. 5. Prepare rolled fondant icing and roll out on the flat surface. Stars: In order to make stars. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. using butter cream icing. making dots. or b. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. hold the tube of 900 angle with the surface of the cake. Relax and stop the pressure. c. 5. Apply a little pressure to press out the icing and pull the tip away and the star is formed. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. vertical lines and vary lines by moving the nozzle in straight lines. start another shell on the tail of the previous one. For a row of shells. stems of flowers. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. Use this nozzle to print horizontal lines. You may also write straight unto he cake surface. 4. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. Dots/balls: To make dots. . zigzag and rosettes or drop flowers. beads and balls. attach the cut outs to their position on the cake. 3. 6. beads and outline of shapes. bows. ribbons and live lowers may also be added as decoration. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. 4. lift the tip of the nozzle slightly to let icing build up the fan into a full base. Ornaments. 3. stars or other shapes. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. Follow these guidelines in making cut-out patterns decoration. pulling tip away to form the shell’s tail. You may first form the letter/words using toothpick or cut-out to mark the positions of the letters or word on the cake surface. Writing: To print or write words. Star nozzle with star-shaped opening is used for making stars. Round nozzle has plain round opening and comes in various sizes. and heavy pressure. the larger he decoration. This nozzle is used for writing messages. Using cutters for roses. Such twists can be used as boarders. 2. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. 2. With the other hand. Control and stop applying pressure when the decoration is created. When dry. 2. Zigzag: To make zigzag. letter and numbers. the bigger the opening. To make the above mentioned techniques follows these tips: 1. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. The most common types are as follows: 1. Press out the icing with enough pressure to build the bead of ball as for stars. Shell: To make shell. lines. The shapes are usually cut out and left to dry before being pasted on the iced cake. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. shells. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Leaf: To make a leaf. cut many shapes and place them on a floured surface for them to dry. 1.
Wright.0 (2002) Food Preparation and Service. E. Warn. .England The Broadwater Press Ltd. Patricia (1984) Family Cookbook. and Kinton R. Stephenson. Ilodder and Stonghton Education Ltd. Merehurst (2000) Beginners Guide to Cake Decorating: www.S. Hong Kong: Ohenheimer Publishers. (1 994) The Complete Cook London. Henson.merehurst. G. (1981) Basic Cookery. England. . Ideals Publishing Corporation. (1990) Practical Cookery. (1990) Creative Cake Decorating Made Easy Heart Fortishire.. O’ Reilly.T. Illinois-U.com Ochonogor. Ferguson. Wiltonn Enterprises. J.A Beginner’s Guide. Stanley Thomas Publishing Ltd.The Process Approach.A. (1985) The Students Cookery Book. V. Oxford University Press. Kemt. Culpitt.COEWA Publishers. Oxford. Tiger Books International.74 REFERENCES Ceserain. Wilton Enterprises (1987) Cake Decorating. E. Wisconsin. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Mc Cormick &conpany (1991) Mc Cormick Cook Book.
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