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

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

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

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

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

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

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

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

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

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

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

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

Add the cooked chicken and stock gradually while stirring. carrots and bay leaf. Remove from heat and serve into soup bowls accompanied with buttered toasts. chopped 2 lives beef stock 2 fresh tomatoes.4 3.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. Melt the margarine or heat vegetable oil. tomato juice. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Garnish with chopped parsley or cucumber dices. Stir together milk and flour. chopped onion 1 litre chicken stock salt and pepper to taste. 5. Add the salt. Serve hot with buttered yeast rolls or bread slices. Stir gently and cook for another 3 minutes. 4. Make . 4. 4. 2. Add the beef cubes. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Stir in onion and the flour. salt. 3. pepper .6 servings. and allow soup to simmer for 10 minutes.6 servings. Makes 5. 3. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Cook and stir the mixture until thick and well blended. Stir in the cooked peas 4. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Add the potatoes. fat and stock in a saucepan. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . pepper soy sauce and seasoning cube. cooked and deboned 750 fish stock 1 large onion. 2 tables. Stir in the fried onion slices. Serves 6-8. Cook over medium heat.in 1 inch cubes 4 carrots. salt . Simmer for 5 minutes and serve hot with toasted bread triangles. Stir frequently. CREAMY FISH SOUP 1 medium scale fish. Method 1. Cook for 10 minutes and serve hot with toasted bread as appetizer. Separate the deboned fish into chunks of about 1 inch sizes. Add the fish and the remaining ingredients. garlic and any other seasoning. and stir in the thyme and curry. Gradually add beef stock. Put flour and margarine in a saucepan and mix together. 1 tbsp flour.in 1 inch cubes 1 bay leaf. 2. 3. 2. pepper. CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice ½ tsp pepper 1 ½ tbsp margarine 1 tsp soy sauce 1 ½ tbsp flour 500m1 beef stock ½ seasoning cube. pinch thyme and curry Method 1.

Add the thyme. 6. Pour in the stock gradually. Add the prawns and cook for about 2 minutes. stirring well. Mix together the olive oil. Stir in the flour and cook over gently heat for 2-3 minutes. vinegar and salt 3. chicken or over plain boiled rice. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. 2. pepper. bay leaf and any other remaining ingredients. Add milk and seasonings. 2. 2. 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. red wine. Remove bay leaf. Cook gently to soften. Simmer. bringing up to a boil and stirring constantly for 3 minutes until thickened. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Serve with braised beef. stirring occasionally. green onion and garlic. celery. Chill before serving. Melt margarine and blend in flour. Combine all ingredients in a saucepan. 4. 3. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Serve as sauce for shrimps and fish fingers or fish balls. 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. stirring constantly until thickened. Wash and cut the ripe firm tomatoes in to 4 segments in each. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. 5. mixing well. 3.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. Reduce heat and allow to simmer for about 15 minutes until thickened. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. Slice cucumber thinly. Melt the margarine and add the onion. Simmer for 2 minutes. 2.

6 Method 1. Add the cleaned shell fish (shrimps. Add the puree tomato sauce and salt. Place in a bowl and add onion. chilli pepper and seasonings. Clean vegetables. Add the leeks.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. thyme and curry. Stir in the vinegar and cook for about 2 minutes. 6. Clean and cut fish into bit size. oysters. 2. Serve on fried fish or roasted chicken. Gradually add egg mixture to flour mixture over low heat while stirring. potatoes and chili pepper. Mix flour and half of the fat in a saucepan. Melt fat. dice onion. stirring constantly. clams. Add milk and bring to boil. 2. yam or potatoes. crab). onion and stock. Additional water can be added if needed. 5. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. 4. 4. Gradually and the rest of melted fat. white pepper and salt. Chop the celery and slice the white part of leeks. mushrooms. add potatoes. Add the mustard. Beat eggs and milk. 4. Serve over vegetable salads. stirring constantly until smooth. Mix flour and melted margarine. Simmer for 10 minutes and serve hot over boiled rice. Add the fish mixture. celery. 3. pepper and diced tomatoes. 3 Stir in beaten eggs. 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. . 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. Cook for 20 minutes. 1-Teat the vegetable oil in a saucepan and pour in the water. 3. 2. Cover pan and cook for 6 minutes till potatoes are cooked. Stir well. Simmer for 5 minute 5. Add seasonings until smooth. 2. cover again and cook for about 2 minutes. 3. Remove from heat and cool.

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

2. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Now place the melon seeds in a dry frying pan. 5. Simmer for about 5 minutes. 7. 6. 2. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Add pepper. 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. They are available on supermarket shelves. Pound the thickener (cocoyam/yam) into 2 balls. Serve hot in soup bowls as appetizer. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Now add the crayfish. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. palm oil and cooked beef. 5. 3. 6.8 abundance of meats. Examples are ready to use pepper soup. Lemon grass. seasoning cube. 4. Continue to cook. Place over heat and toast the melon seeds until they are lightly browned. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Cover and leaves to boil for 5 minutes. 4. salt and potash. Add the beef stock. Stir well and allow the soup to simmer for about 10 minutes more. fish and vegetables used. The soup becomes thicker. melon and apon soup preparations. Mix well. BITTER LEAF SOUP 450g lean beef. 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. Combine the remaining water. Remove from heat and serve hot with pounded yam balls. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. The recipes presented are simple enough for anyone to prepare. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Grind melon seeds and spices to a smooth paste. 8. add to the boiling mixture and cover pot. Prepare stockfish and smoked fish and boil till tender. pepper and locust bean. Season with salt to taste. 3. washed and lemon grass leaves and lime leaf. Wash and cut the meat into bit-sized chunks. Some of the soups and sauces are available in convenience forms.

Combine cooked beef lumps. 2.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. Remove from heat and serve over hot boiled rice. 4. unti1 taste is well blended. 8. 5. 3. Cover pot and cook for 2 minutes 7. Mix well. Simmer for 10 minutes stirring occasionally. 6. stirring occasionally to prevent burning. 4. . Wash the water leaf very well and chop into small bits. chop onion.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. cleaned 2 tbsp ground crayfish Method 1. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 2. 5. Boiled chicken in place of beef.In another sauce pan. yam or plain boiled beans. Cook uncovered over low heat for 2 minutes or till the soup is heated through. BEEF AND FISH OKRO SOUP 250 Cooked beef. Add all the ground ingredients except the melon. Wash and blend the tomatoes. 2. .Add remaining ingredients except salt and vegetable. 4. pepper and salt to the soup and simmer gently until cooked. 8. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Fry for two minutes and pour okro mixture into the boiling meat. Serves 6.place vegetable at the top of the soup. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. sprinkle with salt and mix gently but thoroughly. Serve with pounded yam or amala balls. 7. Add the sliced onion pieces and fry till lightly brown. pepper and half of the onion.Stir in the tomato and pepper. Heat palm oil and fry the beef cutlets lightly. bee broth or water in a pot and heat at simmering temperature. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Cook gently under low heat. Add seasoning. Stir-inn beef and fry together for about 5 minutes. pepper and tomato and set aside. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. 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. 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. 300m1 vegetable oil Method 1. Stir well and add the beef broth salt and other seasoning. 3.Wash and grate okro. 3. Stir in the fish and continue cooking.fish mixture.Clean and remove bones from dry fish and add to the boiling meat and liquid. 6.

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

Garnish with tomato wedges and serve as appetizers. squeeze the fish gently to soften them. beef and bitter leaf. 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. Add the dissolved melon. Mix well and cover and bring to boil. addthepumpkn1eagtth and boil again for 5 minutes 9. tin melon seed ground small washed bitter leaf 1 small marg. Pour palm oil into sauce pot and heat till it begins to smoke. Tin palm oil Method 1. 7. Mix well with pestle till oil is mixed in the sauce. Sprinkle salt over the soup and add pinch potash. Add salt to taste. 2. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Dry fish and may be used instead of chicken. 3. Chop the cook shrimps and combine all the ingredients.Using the pestle. 8. Pound till smooth. Serve warm as soup with pounded yam baits.Roast the dry fish lightly and put them hot into the sauce to absorb it. Blend the tomatoes and peppers. Stir occasionally to prevent burning. The thin soup without okro is good for dieters and adequate for convalescents. . 4. 4.Add potash and palm oil. 4. stirring constantly. mixing well. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Season with salt to taste. Spread between two slices of bread and cut into triangles of each sandwich. Remove cooked yam pieces and reserve t liquid.11 5. 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. l. Serves . Debone and clean the fish. Spinach greens may be used in place of okro. dry fish. 6. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 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. allowing it to bubble for 10 minutes. 6. Stir in the tomato mixture and steam till almost the dehydrate. 5. 3. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg. Wash and chop the cucumber and set aside. Do the top of the sauce with palm oil. Add the onion and fry till lightly brown. mix well and cook for 5 minutes with pot covered. if desired. Serve warm as soup with pounded ripe plantain and starch or garri balls. Serve over the boiled yam or unripe plantain. 5.Boil the yam in enough water to cover the yam pieces. 2. 6. 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. 7. Mix well and bring soup to boil again cooking for 10 minutes. Stir occasionally.Put pepper and crayfish into a wooden mortar. 3. except bread in a bowl. 2. Stir in the remaining water/beef broth.

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

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

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

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

The mi serves as a dip for the vegetable. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. 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. Set aside to drain. pepper and cooked cauliflower. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. arrange the vegetables on a flat dish in diagonal or circular arrangement. sliced 4 tbsp margarine 2 carrots. Drain the green peas and baked beans and 5. vegetables wash in salted water or vinegar solution. Wash cauliflowers well and place in salt water. 6. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Melt the margarine in the small frying pan and add the onion. with lettuce leaves as under liners. Alternatively. leaving the pale green leaves. peas and baked beans. Arrange the prepared vegetables around the bowl. Remove the large outer green leaves. Peel and dice carrot and cook in boiled water for 5minutes. Makes 8 servings. 3. 3. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Chill well in the refrigerator and serve with salad cream. 2. Stir-fry for3 minutes and serve hot. 7. 4. Prepare the vegetables (the first five ingredients). Stir in the carrot slices. Garnish the top with egg slices. 2. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Peel and slice cucumber thinly. Drain off the water and cool. Trim off the hard stem and cut cauliflower well small chunks. Wash again with vinegar and salt solution. chopped Salt to taste Method 1. 4. Cook for about 5-6 minutes and drain off the water. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . Season with salt if necessary. Wash and slice cabbage and lettuce thinly. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 3. 2.

pepper. 5. Continue whisking till mixture is thick. Pour oil gradually. sugar and mustard in a bowl and whisk well. Mix all ingredients together. Add the boiling water and milk after whisking well. Chill and top with mayonnaise before serving. 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. Chill and serve with salad cream or mayonnaise. Wash and chop celery or spring onion. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. 2. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. 2. Make 8 servings. If mixture is too thick. 3. Remove the hard brown back of the coconut and shred or grate as well. 4. whisking continuously. Place yolks.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. take another egg yolk with ½ tsp water and add to mixture and whisk well. 3. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Wash cucumbers. slit and remove the seeds. Crush the peanuts and combine all the ingredients. Prepare cabbage and shred finely. vinegar. Toss gently and set aside. 4. POTATO SALAD 4 large potatoes. 2. cashew nuts and apple with skin 4. 6. Top with mayonnaise. Reserve one for slicing. Garnish with cucumber slices. Slice the lettuce or cabbage leaves and set aside. Now shred the cucumbers. 5. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. add a little milk or vinegar to thicken. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1.17 Method 1. Chop onion. 3. Set aside. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . grated long ½ of one beet root (diced) 3 tbsp shredded coconut ½ small onion 50g cashew nuts (optional) 2 firm ripe tomatoes salad cream to taste 1 green or red apple Method 1. Slice the remaining cucumber and to serve. Put in salad bowl and garnish with wedges of tomatoes. 2. salt.

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

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

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

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

Slices may be lengthwise or crosswise. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. ground pepper. Add sliced onion and crayfish. 2. Make 5 servings. Fold and leaves properly before arranging in the pot. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. 2. Wash and peel plantains. Sprinkle salt all over the slices and set aside for 5 minutes 3. Corned beef may be used in place of sliced eggs. Serve as side dish for stewed beans or rice dishes. Serve with tomato sauce (stew) and plain boiled rice. 3. Boil for about 40 minutes or until soft cooked.Steam 35minutes. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Serve as side dish to plain boiled rice. Stir well and season with salt to taste. Cover and cook to bind the ingredients. Heat the vegetable oil and fry till crisp. 4. 4. yam. Serve as snack. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. y potatoes. 6. plantain or fried potatoes and plantain. Sprinkle salt all over and toss well. Make 12-14 cups or wrappings. Remove and drain. Add Potash to soften the water and facilitate the cooking. DRY CORN AND BEAN STEW . Add salt to taste. Stir to thicken. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Using a knife or a portable slicer. Sort beans.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Slice them diagonally in ¼ inch thickens to a bowl. wash and begin cooking in the plain water. Salt palm oil/vegetable oil for frying Method 1.Place the pot and pour in boiled water through side of the pot to the level of the packings. 4.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. Wash and peel the plantains. 5. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. 3.22 well. Scoop into colander for oil to drain off. boiled unripe plantain or fried ripe plantain. Note: Tomato paste may be added to improve colour. Cook for 20 minutes and stir in the oil and ground pepper. 2. salt Vegetable oil for frying Method 1. serve warm with pap for breakfast as side dish with jollof rice. cut plantain about 1/8 inch thickness. 4. Leave to simmer till beans is well cooked but not broken.

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

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

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

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

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

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

white pepper.29 1 egg. Serve with rice pilaf. Dredge the fillet lightly with the seasoned flour. chopped Method 1. Remove any small bones from the fillet. Coat the egg-washed fillets into the seasoned flour again. 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 . 2. seasoning cube. Cut slits on the sides of the fish. Garnish with tomato wedges and serve with potatoes chips. Grill over medium direct heat in oven for 1 ½ hours. Cook for about 3minutes on each side and drain before serving. 4. 2. 3. Slice fish open and wash fish thoroughly and dry. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. 2. Secure the cavity with toothpick. 4. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. 5. Combine all the ingredients in a bowl. 1 onion. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Remove from heat when brown. 3. mix up thoroughly and shape into balls looking like large walnuts. ketchup and mixed vegetable side dish. Combine the seasoned flour and fish seasoning. Baste fish frequently and turn over to prevent sticking. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Fill the cavity of the fish with stuffing. Baste the fish with melted margarine and seasonings. mixing well. chopped 1 stalk celery. curry thyme.

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

BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 2. pealed and diced 1 small onion. parsley. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. 3. 5. the fish stock and pepper. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. When cooked. grated ginger. Turn frequently to prevent bursting or burning. .Serve over the fish fingers or balls as appetizer. Bring to boil. Remove the bay leaf and serve over noodles (indomie. Set aside. flour. Stir well to get the beef and onion mixture to be evenly distributed. and salt. cut each sausages into four or five rounds each. 4.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water Method 1. 4. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Dot with Ketchup if desired. mixing well. Cut beef into 1 inch cubes.Heat the margarine in another pan and fry grated onion and green pepper lightly. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Simmer for 2-3 minutes. Transfer these into another stock pot and add the remaining ingredients. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. Add blended fish mixture. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. sliced. Set aside. Heat.tender. spaghetti). Grill or bake at moderate heart till done (about 15 minutes).Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Insert tooth picks in each round and arrange them attractively in a patter. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Serves 10-15. wash well and cook in the margarine in heavy sauce pot till brown. Add tomato puree. 2. Add the onions and garlic and brown them lightly. 3. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Serve as hors d’oeuvres. 4.End flaked end rice combined the egg chopped onion.

32 2. salt. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. SHRIMPS COCKTAIL Lettuce leaves (one per person) 1 cup dressed and cooked shrimps 4 tbsp chopped celery 2tbsp mayonnaise ½ tsp lemon juice 1 tsp ketchup pinch hot red pepper Method 1. peppers and curry leaf. thinly sliced 5 tbsp margarine 1 fresh scent pepper.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. 5. diced . Cut chicken into serving sizes and place in a sauce pan. cooked peas and beans and cook the sauce for 2 minutes. 3. Sprinkle on the flour and cook till the margarine and onion are golden brown. tomatoes. TOMATO AND PEPPER FRIED CHICKEN 1. Remove from heat and leave to cool. 3.5kg broiler chicken 4 tomatoes. wash and drain. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Melt the margarine in a medium saucepan and add the onion and carrots. Using the seasoned flour. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. except the lettuce leaves.Add the garlic. Push to one side of the pan. 2. coat the cooled chicken pieces lightly. Set a side. curry pepper and I seasoning cube. 6. Add the seasonings. Add the beef stock. Cook slowly to soften. 2. onion tomatoes and the other ingredients. Grill each side till golden brown. seeded and diced 200g flour for dredging 1 green pepper. Coo k until tomatoes are softened. cook until thick. Put the chicken pieces in a pot and pour the blended ingredients over the chicken.Heat the oil in a large frying pan and when hot add the margarine. salt and oil. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Combine all the ingredients. 4. Add the chicken pieces and fry over moderate heat till brown. Now add the fried beef. Add salt and steam for 10 minutes. 5. Set aside. Set aside. Stir in l tsp ketchup and mix well. Toss very well and steam for about 30 minutes or marinate for about 1 hour.Mix flour with salt and pepper. Method 1. Chop the shrimps into cubes. chopped 1 small onion. stirring constantly to prevent burning. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. 3. Garnish with onion rings and tomato wedges. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. basting frequently. 4. Top each with ketchup as sauce. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. Garnish with chopped parsley. Serve over plain boiled rice or noodles. Flake excess flour off.Prepare the onions. in a bowl.

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

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.

/veg. put oil or margarine and onion slices and fry lightly (5 minutes). Makes 8 servings. Method 1. seasoning. heat the remaining oil and fry the onion. Toss the rice and vegetable well and simmer for 3 minutes. In a large frying pan. 6. celery. 5. green pepper. 5. Chop tomatoes into large cubes. 4. Season with curry salt and pepper and mix together. peas and fresh curry leaf and pepper) and heat for 2 minutes. Oil oil for flying liver Method 1. Add the cooked rice. Remove front heat immediately and pour the vegetables over the cooked rice. . 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. curry and garlic. Stir in vegetables (leeks. Slice the onion and cut green pepper in long strips. Put the rice meal in a baking dish and the fried liver chunks on lop. Fry the liver chunks lightly and set aside. mushrooms and carrots. Chop the spring onion. Marg. This may be served immediately with grilled fish and white sauce. salt to taste and cook on top of cooker or oven till rice is cooked. wash and cook rice with the chicken broth or water for about 30 minutes. salt. Crush the seasoning cubes and add to the rice. Serves 8-10. Sort and wash rice. Leave it to-drain and dry a little bit. 3. soy sauce. flake for 20 minutes and serve warm with curry sauce. Stir into the cooked rice. 2.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Sort. 4. 3. 3. Wash rice and place in a sauce pot. 2. green beans arid carrots lightly 5. Add the beef stock. 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. 2. tomatoes and spring onion. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Pour the water over the rice and season with white pepper. CURRIED RICE 2 cups uncooked rice 5 cups water 2 tsp curry 1 small can peas/cut green beans 2 chicken seasoning cube 2 carrots shredded/diced 4 tbsp vegetable oil/margarine ½ tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers. peas and carrots. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Rice should be firm and non-sticky when cooked. Serve warm with braised beef and suitable sauce. 4. celery. In a fry pan. sliced. chilli pepper. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. 6. Pour into a sauce pan or baking dish.

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

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. Now add the water. 6. . 7. Stirring gently. 2. until the rice is getting tender. curry leaf. Place vegetable oil in a saucepan and fry the onion. salt. 2. 4. then reduce heat and simmer for 20 minutes. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. chicken stock. 3. 4. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped Method 1. 3. Stir in the tomato paste and cook for 5 minutes stirring frequently. Pour into a baking dish.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. salt and pinch white pepper. celery and cook covered for 5 minutes. 4. nutmeg etc). Stir in water. 3. soy sauce and salt to taste. Heat to boiling. Heat the foil in saucepan and add the margarine. Stir in the rice and heat to boiling. fried beef carrots. green spring onion. ground fresh tomato and pepper to make a sauce. Add finely chopped herbs (parsley onion. 5. When melted. add the washed rice over medium heat. margarine and seasonings (ginger. seasoning cube. 6. curry. 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. stirring constantly. Cook and stir the beef in the vegetable oil until golden brown. bay leaf. Serve garnished with green and sweet red pepper. and green chili pepper. margarine and onion into the remaining oil over medium heat until rice is lightly brown. Stir in the green and red pepper. chicken cube. Cover the pan and cook gently for about 25 minutes without stirring. 5. When the rice is light brown. 5. till rice is getting tender. add the water. 2. Wash rice in cook water and leave to drain. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. cover and cook in the oven. Stir in the rice. leeks. Wash rice and set aside. Remove from heat and set aside.

3. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Wash rice and add to the boiling milk. 5. Simmer for 10 minutes and serve hot. 5. Blend well for mixture to mix well. Heat the milk and bring to boil. Heat oil. Place corn pepper. mold mixture into small balls and drop into hot oil. Blend in the palm oil. Continue stirring for the corn to he properly popped and cooked. chop the fresh pepper and onion and clean the shrimps. Add rice to the boiling liquid. Cover pot and cook for about 45 minutes or until rice is soft and moist. salt and water in a boil. Serves 10. Pound in a mortar and use the water to get juice from the fruits. Put into a pot and heat to boiling. Put oil in a pot and place the corn in the pot 2. 3.40 6. green pepper and celery. 4. Makes 10 Servings. sugar. 3. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. 4. Method 1. Fry until slightly brown. . stirring until the corn starts cracking and bring about the white fluffy part. 3. Discard the chaff and pour the coconut milk into a pot. Meanwhile. Put in a bowl and add all the water. Cook over a medium heat. Wash rice in hot water to remove some starch. broth of the shrimps and arrange the shrimps over the thick top of the rice. Stir in the chopped fresh pepper. 6. 4. 4. 2. Using a fine sieve. 2. Stir uniformly into the rice. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. wash the rice. Remove from oil. Stir in the peas. 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. 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 and grate coconut into fine flakes. Remove from heat and serve hot. Roil the shrimps in a little bit of water. 2. 7. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Season with salt and seasoning cube. drain and serve with coconut as snack. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. filter and squeeze out all the liquid from the grated coconut mixture. Cook the palm fruits until they are soft. Remove from heat. Serve hot on a flat dish. sprinkle immediately with sugar or salt and leave to cool. seasoning cube and Onion. Ground corn into fine crumbs.

Stir in the cooked sweet corn. 2. 4. 3. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Shell the corn and wash well. DOUGHNUT AND SANDWICHES . Heat vegetable oil to faint smoking point. Stir very well all over and turn into a dish. 6. Boil the 6 cups of water. clop onions. Note: Prepare corn foo-foo. 4. Cook rice with stock and salt to taste. 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. stirring gently. Chop the peppers and onion and set aside. Cover pot and boil until cooked hut grain are separate. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 6. 2. Keep stirring for 2 minutes. add the grated liver. Serve hot with spicy fried chicken and cucumber salad as a main dish. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. Stir in the cooked rice. Stir very well to avoid lumping in the foo-foo. 3. margarine and chopped parsley. celery. 4. Cook over medium heat for 5minutcs. Remove rice from heat if tender but not soft. Meanwhile. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Heat the oil in a large frying pan. melon-vegetable.41 2. 7. rice and yam flour foo-foo as in plantain. 5. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Chapter Five BREAD. added salt and sprinkle the clean rice in the boiling water. Drain and serve with coconut as snacks. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Serve warm with ewedu. Heat the water to boiling in a pot. 4. Noted: 1 tablespoon sugar may be added to sweeten the fritters. 2. Wash and clean liver. fluffing up to loosen the rice grains. 3. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. seasonings and chopped vegetables. Remove any fat from liver and chop or grate into small bits. Cook and leave to cool. 5. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 3. leeks and green pepper 5. agbono or mixed vegetable soup. 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. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed.

3. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. aid fermentation and contribute to the colour. milk and flour in a bowl. 5. Reserve 2 tbsp flour for kneading. 2. Knead lightly and keep covered for 10-15 minutes. yeast. eggs and milk than the plain bread. Milk is used in some bread mixture in lace of water to increase the nutritive value. sugar and fat. roast bread should be soft. Bake until golden brown. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast.42 Bread are loaves made of soft doughy that are leavened with yeast. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. fat. When baked. Cover and put in a warm place for hour. Cover with a slightly wet towel in a warm place. Dry milk is more often used. 5. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Method 1. Stir or knead every fifteen minutes. Knead again on floured board until smooth and elastic. 4. sugar and salt in warm water. blend remaining sugar. Combine margarine. 4. Gradually add the flour to make a stiff dough. Dissolve yeast. 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. The dough can be baked or fried. Soften the yeast in lukewarm water. Sugar is used to sweeten bread and to aid the process of fermentation. In a large bowl. A variety of fillings can be used. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . After 1 hour shape into a round loaf and place in well greased pans. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. remove from pan unto wire racks to cool. They are made from flour. Add dissolved yeast to flour and mix the mixture to a soft dough. Yeast is the raising agent and it grows best in lukewarm water. the yeast will be destroyed. When dissolving yeast ensure that lukewarm water is used. sugar and fat are mixed and allowed to ferment. Bake in pre-heated oven for 40 minutes. Fat is used to soften and lubricate the dough. Let rise till dough is well risen above the pan edges (double or three time size). 2. part of the flour. Weigh and measure all the ingredients set aside. 7. More yeast is often used but they require the same fermentation or proofing process. while low temperature retards the fermentation process. yeast. salt. Nutmeg and other flavoring can be added to bread to improve flavor. Allow to m for 10 minutes. moist and tender in texture. Proof for another 15 minutes. 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. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Makes 4 loaves. If liquid milk is to be used. With the sponge method. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. 3. fat and dissolved yeast. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Shape into loaves and place in well greased pans. water or other moisture. If the temperature of the water is too high. Knead the dough. 6.

reserving 4 tbsp. Shape into balls. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . 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. Mix thoroughly with a wooden spoon to obtain a soft dough. Mix sugar.43 Method 1. Combine salt. Bake in a moderately pre-heated oven for 30-40 minutes. 3. soften than that of plain bread. Add flour. 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. 8. Method 1. 5. Cover and let rise (5minutes) 3. salt. 7. Note: Whole wheat bread is usually heavy. Place in a greased bowl and grease top of dough.for 15-20 minutes. Sieve the flour and salt into a bowl and rub in the fat. Place the bowl of dough in a warm place to rise for about 30 minutes. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 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. Place a warm place to rise till double in size (5045 minutes). 2. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Process whole wheat grains into flour or purchase whole w heat flour. 6. Mix well without kneading. Makes 15 rolls. Dissolve the yeast and sugar in the warm water. Cover and let rise for about 20 minutes. Cover and let it rise for about 5 minutes. Mix and knead thoroughly till smooth and non-sticky to the hands 6. 4. Dissolve the yeast and sugar with the warm milk. Add the dissolved yeast and I mix in the beaten egg. 6. 2. fat and whole meal flour in a bowl and set aside. Add yeast (now in bubbles ) and beaten eggs to the mixture. Cover and proof it a warm place until double in size. 4. 3. punch down. 8. Place each in well greased queen’s cake pans. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Gradually stir in the yeast mixture into the whole meal and fat mixture. Mix the flour and the rest ingredients. nutmeg currants and milk together. 7. 5. 2. 5. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Grease a medium-sized cake pan and fill the dough into the pan. Leave to proof in a warm place for another 20-30 minutes. 4. Dissolve yeast in lukewarm water.

Add one tbsp sugar to facilitate fermentation of the yeast. Deep fry the doughnuts till golden brown and drain off fat. 8. 5. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. strawberry etc) vegetable oil for deep frying Method 1. 6. Tack each firmly with lightly wet fingers. 9. about 1 tsp in each hole. 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. In a bowl mix margarine and the remaining warm water. Sift the &y ingredients together and add to egg mixture. 3. Press a floured thumb into each doughnut and add a little jam. 2. Ferment yeast in half of the warm water. Divide the dough into round doughnut shapes without hole al the centre. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Gather mixture lightly and set aside for 1 0 minutes. Add milk and mux. 3. Sieve the flour. Knead lightly. 7. cover and allow to prove until double in size.. Add the melted margarine. Using a round cutter. 2. 5. 2. . Place them on a greased tray and cover with thin polythene. Dissolve the yeast in half of the warm water. 4. Turn dough into a flavored board and knead briefly. (See pp). Roll the cooked doughnut on granulated or icing sugar. 3. ensuring that the heat is not too high or too low. Add the dissolved yeast and gradually mix in flour into a smooth dough. Roll doughnuts in a tray containing sugar. 5. Place them on a well-floured tray. Mold back each carefully to seal the hole. Heat the vegetable oil in a deep frying pot to a moderate temperature. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. salt and nutmeg into a bowl and rub in the margarine. Add beaten eggs. salt and nutmeg. Place in a warm place to rise till double in size. 4. Ad vanilla and mix well. 4. 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 1.44 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. 2. sugar. 3. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Let dough rise for another 40 minutes or till double in size. 1 . . prepare the dough according to the instructions for preparation. to the mixture add to mixture. Then place dough in heated deep oil and fry until golden brown. Roll out to floured board 1 or inch thickness. add sugar and mix thoroughly. Leave in a warm place to prove until they are well risen (double in size) 6. Take the basic doughnut recipe. Combine milk and flour. 4. Serve as snack or tea dainty. Drain off an roll them in sugar if desired. Slightly beat eggs in mixing bowl. roll ot dough to Y2 inch thickness and cut out round shapes. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water.

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. Vegetables like lettuce tomato and onion slices may be added. 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. Cut into 4-6 inches of the base of the triangle to form a crescent. Knead to elastic-like texture. boiled or fried egg. Avoid making very large sizes. Drain and mash sardines. Mix all the siffed dry ingredients together in a small bowl. Corned beef or chopped egg can be used as alternative. the bread cam be sliced before or cut after filling if necessary. 6. Keep them covered and use as tea sandwich. roll out into ¼ inch thickness. egg and almost the remaining water or as needed to obtain correct consistency of dough. sardines. 7. jam. 5. 2. SANDWICHES Sandwiches are meals that arc made of regular or special bread. In using fillings. 8. especially when some items have to be chopped or mixed up. Party or tea sandwiches should be in small triangular sizes. Roll out on floured board to inch thickness and cut with doughnut cutter. corned beef. Makes 20 doughnuts. Mix thoroughly into a soft. Handle gently.45 5. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. salad and various types of food. Combine sardine and blend with remaining ingredients to desired consistency. When sandwich is planned for lunch. Drain off fat and roll in granulated sugar or top with favorite icing. b) The filling can be made from meat. 2. 3. Add some currants/fruits if available before folding into crescent shapes. Fry in hot deep fat until golden brown on both sides. smooth and pliable dough. Dissolve yeast in half of the warm water. Also do not use filling that can soak the bread. with or without sauce such as (salad cream. They may be filled or spread with a variety of items such as meat. 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. Day old bread is usually preferable. Rub in the margarine. 6. 4. d) A garnish should be added to a sandwich when it is ready to be served. it should be attractively arranged. 3. 4. ketchup or mustard cream). jams and other spreads. closed or multi-layered. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Add the dissolved yeast. 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 . When dough is ready for proofing. 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. Sandwiches may be served hot or cold. Spread on crackers or toasted bread triangles. fish.

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

MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 ½ tsp vanilla ½ tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning Method 1. 2. Sprinkle lemon rind over remaining flour.47 should have good shapes and rounded but slightly peaked tops. until well mixed Add baking powder and nutmeg into flour. Sift the flour. salt and nutmeg into a bowl. Make 12 small cakes. Grease cup cake pans and fill the pans. Now add a half of the milk and a second of the flour. Spoon mixtures into well greased queen cake pans or paper cups. one at a time. lime/lemon rind 150 grams sugar ¼ tsp. Finally fold in the last portion of the flour mixture and remaining milk. Having all ingredients at room temperature. When the knife comes out clean. baking powder. Nutmeg (grated) 3 tsp baking powder 4 egg. When baked remove from heat and place on cooling racks. QUEEN CAKES (RUBBING . 3. it means the cake is baked. Cream well until the mixture is light and fluffy to a dropping consistency. Cream margarine and sugar thoroughly until fluffy: 3. alternating them. 6. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Add vanilla and cream well. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Stir in lemon rind and mix well. Cream margarine. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Add the washed eggs. Note: 1 ½ tsp vanilla. beaten well in each addition. 8. Beat egg and stir into the flour ingredients. 5. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. 2 tbsp desiccated coconut or currants can be added when mixing. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Fold in well 5.IN. 7. 3. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. sieve two times. 2. sugar and vanilla together with electric mixer or wooden spatula. salt and nutmeg. Add the lemon juice and the milk gradually as the constituency becomes stiff. Sieve ‘flour with baking powder. 4. 2. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. 4. Add ½ of the flour into the eggs mixture and fold and in the flour mixture.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. . and beat with wooden spoon. Gradually pour beaten eggs into the creamed mixture.

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

4. and leave to cool slightly. 5. Preheat the oven 4. allspice and baking powder. sugar and vanilla until light and fluffy. Sieve out fruits and toss in little flour. Spoon topping over the whole top of the cake.) 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. 2. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Bake at medium heat until cake is cooked (45-50minutes). honey and grated coconut in a sauce pan and cook for about 5 minutes. Beat eggs and add to margarine and sugar mixture. Method 1. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Beak in the eggs one at a time. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. nutmeg. 7. 3. Sift together the flour. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. This can be used in place of browning. Soak fruits in brandy. lemon rinds and remaining brandy. Pour batter into well greased and floured pan. 4. Sift together the flour. Gradually fold in the flour mixture and floured mixed fruits. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Place on a wire rack to cool completely when fully baked. 6. then stir in the toasted coconut.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Add the flavorings. Melt the margarine and ensure that all the ingredients are held at room temperature. 3. using half of the milk. made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Mix thoroughly until foamy. Add caramel or browning to sugar mixture. 2. Note: Caramels. Cream margarine. 2. Pour into a greased brunet pan or hollow pan. 5. Remove from heat. Fold in the flour mixture into the margarine-sugar mixture. place margarine. baking powder and soda. 3. 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. To make the topping.

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

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

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

pastries should be flaky. Cookies should neither be too hard. rising agents and flavorings. 4. Sprinkle with enough cold water to moisten. Fill with meat. Cut the top with a fork and the beaten egg. Cold water is added gradually to the mixture and it is combined together. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. board and dough when rolling. Over mixing will result in toughness of cookies. chilled and cut into desired shapes with biscuit cutter. 2. the pastry dough should not be over stretched when rolling and cutting. always set aside some flour that will be needed to sprinkle on. After mixing. . The pies are arranged in well greased baking trays and placed in pre-heated ovens. The tops at the top of each pie with fork or knife to permit steam to escape during baking. 8.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. Cookies is another favorite snack made from soft dough. Bake in pre-heated oven for 30-40 minutes. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. Add the fat and mix until mixture looks like fine bread crumbs. Prepare the filling and set aside to cool. fat. 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. and cold water is desirable. the dough is lolled. pies may also be fried in deep fat. The surfaces may be smooth or rough. 5. 3. When mixing and rolling. It produced less flaky and tender crusts and it is often used for commercial productions. well folded and sealed together to prevent leakages. It produces very tender and flaky crusts. The dough is gathered to form a ball and rolled on a flat surface. BASIC PASTRY (FOR MEAT. 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. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. nor too soft or crumbly. 7. Toss flour and salt together. salt and water. The pies must be sufficiently filled. Roll out to ¼ inch thickness on floured board and cut into shapes. After mixing. fish or sausage fillings. 6. They should be removed from the trays immediately they are baked. Makes 8 pies. The salt contributes to flavor and the fat gives tenderness. When baked. The flour must be of good quality in order to produce firm products. fat. Cookies can be mixed by creaming method or pastry method. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. Cover the pie shells and seal properly. It is made with flour. Before mixing the ingredient for pastry. The softer doughs may be dropped on baking trays for baking. 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. Plain pastry may be classified according to the ratio of fat to flour. The water is used to bind the ingredients. sugar. Alternatively. For best result. Gather into a ball and set aside for 15-30 minutes. eggs and milk. tender and golden brown in colour. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. (2) Flaky pastry has ratio of two-thirds fat to the flour. Pie filling must be made earlier and cooled before filling the pie shells.

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

Place the yolk in a bowl with the minced fish. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 6. 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 . Do no knead pastry. 6. Seal the edge of the last fold with little water. milk. If heat is too low or much quantity is fried at time. curry. Heat oil in deep fryer and fry the rolled up egg till golden brown. 2. Split into 2 sections again and garnish with cucumber slice to serve. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Cut into rectangular shapes and fill them with the cooked fish filling. 3. salt. 3. 2. 5. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. pepper. 4. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. pepper. Pre-heat oil and fry until light brown. 6. Add cold water and bind together. flour and salt into a bowl. 5. Sieve the baking powder. 3. cut length wise through the middle and scoop out the yolks. pressing together to form a whole egg again. Cover each half. Stir well and sprinkle in the flour to bind the ingredients. Drain and serve hot. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish ½ tsp curry 3 tbsp milk 6 tbsp margarine (90g) ½ tsp ground pepper 200g plain sifted flour ½ tsp soy or maggi sauce pinch salt and pepper ½ tsp baking powder Method 1. Serve wit groundnuts as snack. 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. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Allow chin-chin pieces to drain off oil after frying. 3. Add the flaked fish. the chin-chin will soak the oil and will no be crisp. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Note: Corned beef or sardines can be used as alternatives. 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. 2. Peel the boiled eggs. 5. Heat the vegetable oil and onion in a frying pan for 2seconds. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. salt ingredients thoroughly. flour board with reserved mixture. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 7.55 2. Gather the mixture into a ball and roll into ½ inch thickness on a board. Make a thick paste with flour remaining margarine. 4. seasoning and water. 4.

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

Makes cookies. Roll dough into V2 inch thickness. mixing well. 3. RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar ½ tsp lemon juice ½ tsp vanilla 100g flaked coconut 1 tsp baking powder Method 1. Remove. a small at a time. SPICED COOKIES 350g sifted flour ½ tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine ½ tsp dry ginger Method 1. Peel the boiled eggs and lightly four them gently. baking powder and salt. cover the eggs generously with the sausage. 4. SUGAR COOKIES 350gsifted flour ½ tsp nutmeg 1 egg lightly beaten ¼ tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder Method 1. 8. 3. Mold the eggs properly to maintain egg shape. 2. Shape with assorted biscuit cutters. 6. Mix properly and chill1 hour. Stir in beaten egg and water/milk. 2. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. mixing thorough. drain and when cool. 4. lemon and coconut chill dough in cellophane for 30 minutes. Add flour. 3. Sifted dry ingredients and cut in the margarine into flour and spices. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. Cut into shapes with biscuit cutter. Mix sausage with curry. 3. 7. 5. Mix together margarine. Roll the coated eggs first in flour and dip into the egg wash. Blend in vanilla. Cool and decorate with coloured icing sugar pipings. Makes 24. Cover with bread crumbs and coat them lightly. Roll into inch thickness on lightly floured boards. eggs and flavourings. Using both hands. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . 2.57 Beaten egg Method 1. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. Stir in sifted flour. Make 20. 5. cut in longitudinal sizes. Chill until dough is easy to handle (about 30 minutes) 4. Serve as cocktail tea items. 4. Cream butter and sugar until fluffy And egg and beat well 2. 7. 6. Place in greased baking trays and bake for 10-15 minutes. sugar.

Peel or scrape off the brown back of the coconut flesh. fresh fruits drinks. stimulating drinks between meals. 2. However. Energizers: Malted and vegetable drinks. lemon grass and scent leaf tea. Allow them to cool thoroughly before removing them from the baking tray. Shred coconut and set aside. 6. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. 6. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. 5. egg drinks. cocoa. 4. When preparing beverages. 7. Cream margarine. 3. as accompaniments to meal or the final course of a meal. tea and cocoa are popular in meals. Beverages may come from mostly animals or fruits and vegetables. They are later mixed with water or other beverage and served chilled. Remove from heat and cool on wire racks. Make 3 dozens. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Add sugar alternately with egg white. 3. Put 2 or 3 cookies together with the vanilla filling in between them. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. minerals and vitamins. ensure that good quality fresh fruits are used. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. 2. Cream margarine and sugar. Bake for 8-10 minutes. Gradually add flour. Nourishers: Milk shakes. mineral water. Bake in slow oven for about 20 minutes or until firm to touch. tea. 6. 4. They are grouped as follows: 1. . 8. beer etc. Blend vanilla and desired food colouring. boast the body’s energy and vitality and ensure a healthy lifestyle. 5. Milk contains protein. beat until blended. Soft drinks. Makes 2 ½ -3 dozens. sugar and vanilla. Sedatives: Alcoholic drinks. fat. Stir in the coconut and mould into I inch balls. malted and vegetable juices. ensure that you use appropriate’ utensils like jugs. beating until light and fluffy. 2. Place the balls apart in an ungreased baking tray or sheet. Stimulants: Coffee. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. fruit and milk drinks are more nutritious. Beat in egg and vanilla. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Chill for ease in handling. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. fruits juices. Refreshers: Fruit drinks and soft drinks. flask and teapots. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. 4. 5. Maintenance of proper hygiene is important when handling the ingredients. Nutritious drinks provide specific nutrients to help fight illness. Stir in the water. egg hot drinks. 3. coffee. Also. add flour and mix well. 3. 2.58 Method 1. the beverage is known as fruit drink. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Use filling for sandwiching sponge cakes as well.

Pour over the juice in a jar. Leave to cook and chill before serving. 3. scoop out the pulp and squeeze out juice through a sieve. Remove seeds. Orange and pineapple juices maybe added. Using a sharp knife. trim the edge for the watermelon shell by cutting a saw tooth edge. 4. . Stir in the orange juice.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Squeeze out the juice. 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. 3. Boil for another five minutes for4fie syrup to thicken slightly. discarding the seeds. Sweeten with syrup 3. 3. Scoop out the melon fruit. Blender can be used to crush the pulp before sieving. Place the sugar and water in a saucepan and heat till all sugar are dissolved. 2. 2. Cool and add to fruit drinks. 2. Combine these in a bowl to prevent browning of the bananas. Boil the water and leave to cool. Slice the bananas and dice the pineapple. Chili before serving. Wash and cut fruit into halves. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. Wash fruit and cut into sections. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. reserving the shell. Wash. Make ½ inch water melon cubes from the scooped watermelon. Add syrup to taste and the lemon juice. 2. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. peel pawpaw and remove the seeds. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks.

Wash. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Sort the dried zobo flower to remove all dirt in it. 7. Add the bitter lemon last. Add previously boiled water to mashed pawpaw and strain into a glass jug. Wash. 3. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Serve chilled. Filter very well and discard the chaff. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 2. Boil the 3 litres of water and pour over the washed zobo. 5. Mash the pawpaw or pulp in a blender. 3. 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. Remove from heat. Cover and keep drink until cold. Stir in the pineapple juice and sugar to taste. Garnish side of glass with cucumber/lemon slices. 4. Add the pure water to filter and obtain the juice. Add the pure water and strain into a glass jug. Add ice blocks to serve immediately. Cut into small chunks and put in a bowl. Cut beetroot in to small pieces as well as the apple. Stir in ginger. peel and remove the hard core at the middle. Wash lemon(s) and squeeze out the juice. Wash them in clean water. but do not peel beet root. Leave to cool completely. Mix well and pour in to cocktail glasses. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. The fleshy part of pineapple is cut and served as a dessert or refreshments. scrape and grate carrots. Alternatively. stir in the ginger or cloves and set aside for few minutes. Serve chilled in glasses and garnish with lemon/lime slices. 2. CHAPMAN’S DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices. Sweeten with syrup and add the lemon juice. Use a blender or juicing machine to blend the fruits.60 2. Add lime and syrup. 2. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. remove immediately from the water and place them in a sauce pot. 5. 6. Pour into jugs and chill before serving. Scrub pineapple. 3. 2. Method 1. Sweeten with syrup or honey if desired. 4. 4.

Crush it and pass through a sieve to extract the juice. Wash fruit very well. 4. Pour the fruit juices and tea over a large block of ice in a punch bowl. Filter the mixture through a fine sieve into another plastic or glass bowl. Chill till serving. Serve in tall glasses garnished with few pawpaw chunks. 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 the orange juice and the wine. Place in a bowl and add a little water to the fleshy part. Chill and serve garnished with lemon slices. 6. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). add sugar or syrup (if necessary) and boil for 20 minutes. 2. Add syrup and nutmeg/vanilla. 3. 5. M ix in remaining water and strain the liquid into a glass jar. Pour liquid into a pot. Avoid use of aluminum utensils. Mix all the ingredients in a punch bowl. 2. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 4 lemon slices 2 tbsp sugar syrup . 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. Mash but do not blend the plantain pieces and add the water. Mix the orange juice and milk together. 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. Note: Pineapple or grape fruit juices may be used or added. Wash and peel bananas/plantains. 6. Serve immediately in wine glasses garnish with lemon slices. Pour mixture into an air-tight plastic bowl and cover well. Remove the flesh of the sour sop and discard the seeds. After heating cool and chill drink till service time. Garnish with orange slices serve in tall glasses. 3. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. 3. 5. sweeten to taste with the sugar or honey. Add the bitters and ginger ale. 2. 2.61 Method 1. chilled. Add milk flavour 2. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale.

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

cloves and vanilla Mix thoroughly. creamy and double in size is obtained. floured baking pan. 3. Melt margarine and leave to cool. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 7. Serve chilled in glasses with ice cubes. 4. 6. 5. Cover and set aside. vegetable tarts. Add the remaining water to the crushed mango and filter out the liquid. making sure that it is not stretched 4. Continue until smooth mixture that light. sugar and cream of tartar in a bowl over a pan of hot water. Cut up carrots and blend to a smooth pulp. PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or ½ tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar ½ tsp ground cloves 1 pack cream of coconut Method 1. Fold in sifted flour and baking powder very gently 6. stirring well till dissolved 2. Therefore. 5. Whisk eggs. They increase the enjoyment of meals. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 2. Beat in the vanilla and lemon extract. They are usually served as the third courses in meals (fruits pies. beans pie or fish pie. Add margarine and nix well 2. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Leave to cool 3. 3. Allow to rest in a cool place before using for jam tarts. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Most light desserts are usually served chilled. 2. 3. 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. Stir in the run or run flavouring. Fold in the melted margarine or vegetable oil gently. In preparing and serving desserts. Add three quarters of the water to the carrots and strain out the liquid into a bowl. cakes an puddings) and light dessert dishes (ices and fruits).63 Sugar to taste 800m1 water Method 1. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. 4. Remove from heat and whisk until cold and thick. appropriate cooling temperature is important for maximum enjoyment of such dishes. Place in a bowl and mash very well. Cream eggs and sugar. 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. Place in a greased. 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. peel and chop mango flesh. Wash. Mix carefully until slightly smooth Handle pastry gently.

Beat the milk mixture until thick and stiff enough to form peaks. 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 the cooked cornstarch and mix well. Add vanilla and chill before serving 8-10 servings. make it thick and set aside. stirring constantly as the mixture boils. Gradually add the vanilla or banana flavor essence. 3. 5. fruit chunks or jam. 3. Place the milk mixture over water simmering in the pan. 6. 3. Get the egg-milk mixture from freezer and beat till smooth and creamy. stirring constantly with a wooden spoon. 4. 4. Heat milk to lukewarmness. beating only the milk. 2. Makes 6-8 servings. Beat reserved egg whites to stiffness and fold into the cooled milk. 4. add sugar. . milk. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Return to sauce pan and cook over medium heat. Vanilla/nutmeg Method 1. Serve as dessert. vanilla. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ½ ml vanilla(1 ½ teaspoon) 2 tbsp cornstarch Method 1. 2. Prepare cornstarch with little boiled water. 3. Pour into greased baking pan.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Beat egg yolk and blend 25g of sugar. Cook water in a pan and leave to simmer. and bake for 25 minutes. Do not allow to boil. Note: Caramel may be poured into pan or individual queen cake pans before the custard (milk and egg mixture) is poured on it to bake. sugar and egg yolk together. 5. 2. Beat eggs slightly. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Heat the mixture to hotness.serve topped with cornflakes. mixture. Separate eggs . Freeze in covered plastic container until it is firm (4hrs). Freeze for 30 minutes until mushy. nutmeg and salt. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Cook for 2 minutes longer and remove from heat. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Remove from heat and leave to cool. stirring until it thickens. salt and milk. Mix cornstarch or custard and a little milk. Add vanilla and pour into a shallow pan. Fold the egg whites into the egg yolk and milk mixture. 2. Serve in cups.

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

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

4. diced 100g raisins . Mix salt. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Cream margarine and sugar till fluffy. 3. Bake in 350 of pre-heated oven for 45 minutes 6.67 Method 1. flour. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. 6. and all spices in a separate bowl. salt and baking powder together. 4. baking powder/soda. pudding may be streamed on top of the cooker. 3. 2. orange and mango ½ tsp nutmeg Method 1. 5. In a bowl. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Alternatively. 4. Makes 10 serving. Make 6 servings. Add vanilla. Grease generously two shallow round pans. Serve into dessert plates and top with ice cream or vanilla sauce. 5. Add flour ingredients to the creamed margarine mixture and blend well. Add the remaining ingredient and mix together. Bake pudding over medium heat till it is set (about 20mmutes). Sieve well Add the raisins. 5. Remove syrup from heat and cool. Add the sugar. mix flour. Melt margarine in a square or round cake pan 2. nutmeg and baking powder Stir in the milk until smooth 3. egg and milk. sugar. 6. Spoon the fruit chunks evenly over the batter. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. 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. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. FRUITED ICE MILK 1 firm mango. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. When set remove from heat and place upside down in dessert bowls to serve. Pour into the pan with the melted margarine. Blend in the milk gradually 2. Wash peel and chop pawpaw 4. Spoon into well-greased custard queen cake cups ¾ fullness. flour. Heat the cold water and sugar in a pan till the sugar dissolve 2.

4. Cover the bowl and return to freezer and freeze till firm. Fold the fruits into the whisked milk in the bowl. . Serve in cocktail glasses.68 Method 1. 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.

2. The type of ingredients used and mixing technique. eggs. zigzag ruler/comb etc. 5. carrot cake. . 3. 7. 6. design rollers. sieve etc. Lift the pan off carefully and let the cake cool completely for at least one hour. Spread the batter evenly to the sides of the pan. 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. spatulas or palette knife. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. 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. The main purpose of icing cakes is to enhance the beauty. aesthetic value and quality of cakes. 8. For cake baking: Cake recipe. cake boards. For the icing: Icing sugar. Success in cake icing depends on three major factors: 1. 3. if frozen.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. electric mixer. richness. electric mixer. It is available in plastic or foil scaled thick papers. 5. Nozzles are available in different shapes and sizes. cooling racks. To remove cake from the pan. Place the cake in the pre-heated oven and bake according to temperature specified. Icing also contributes to the taste of the baked product and prevents loss of moisture. Cake Board: Necessary for placing the cake. Consider method of mixing. 3. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. rolling boards and pins. 8. Creaming gives better result. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. 2. ingredients. The right equipment 2. place the cooling rack over the top of the pan and urn both pan and cake over. 6. 3. When baked. nozzles. Cake Baking Information 1. 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. scale and other measuring tools. 7. 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. 4. 2. rich cake etc) and obtaining the ingredients specified by the recipe. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. Different shapes are available according to cake pan sharp. 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. egg beater. icing colour kits. Start by deciding on the type of cake desired. plastic or metal turntable. The only special tools needed are as follows: 1. aluminum foil wrap. margarine. wooden spoon. The following are some specialized pieces of cake decorating equipment: 1. cake pans. mixing bowls and spoon. 4. Place the cooled cake in a cake board for the icing. Skill in application of creative knowledge in designing special decorations. decorating bags. For the decoration: Decorating syringes or tubes (plastic or metal). (marble. Always defrost the cake completely before icing. decorating rule or comb. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. 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. It should have soft natural brittles that should leave no marks when brushing. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. wooden spoon. Cream the cake and mix to recipe directions. Pre-heat the oven to temperature (gas mark 3) specified by recipe. coffee. Set aside. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. marking rings and cutters (plastic or metal).

Cover and set aside for about 30 minutes. 7. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. Add more sugar to make icing stiff if necessary. 6. 14. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. 8. vanilla and half of the milk in a mixing bowl. sifted icing sugar. 9. 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 . making sure none of the egg yolks get into the white and beat gently to stiffness. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. Follow the icing tips presented in this book. 15. Use a pastry brush to remove loose crumbs from the cake. Brush off cake crumbs and position the cake properly on the cake board. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 2. 13. spoons. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. These include cups.70 9. 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. Add remaining sugar to make icing stiff if necessary. Sift the icing sugar. The cake with sugar. 10. Reserve the remaining sugar. Cream with wooden spoon or electric mixer. 4. 4. Continue beating till the mixture is stiff but is of spreading consistency. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 5. Cutters: These are available in different shapes and sizes. Place margarine. 2. 3. Add the glycerin and lemon juice. 11. 12. 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. using palette knife or spatulas. Beat well with a mixer or wooden spoon. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Apply sugar syrup or jam all over the surfaces of the cake. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. 3. jugs and scale. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. For icing. Separate egg white from the egg. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. gradually stir in sifted 900g icing sugar arid egg white. It Is usually expensive but use full for perfect finish. 5. 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. 7. Use thin icing made by adding a little ½ tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. Place the cake on a cake board. Mix Bowls: Plastic. 6. syrup/jam for cake icing to stick well to the cake. In a mixing bowl. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. glass or stainless steel bowls that are easy to hold and is provide good support. Re-beat the icing mixture and spread generously over the cake surface. 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.

Let mixture stand and cool to lukewarm. Knead well. pliable and no longer sticks to the hands. and water (a drop at a time) and if it is too soft. 2. Decorate with piping softer icing or cut out flowers and designs. . Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Continue to knead until the ‘fondant is smooth. 3. bring out from freezer. Add the beaten egg white. ROLLED FONDANT ICING 1kg sifted icing sugar ½ sachet gelatin 30m1 cold water (2 tbsp) 60g liquid glucose (4 tbsp) I egg white 2tsp gum tragacanth 1 ½ tbsp shortening 200g cornstarch (for rolling) drop of food colouring as desired jam or sugar syrup. 5. 2. Leave paste in air tight container of room temperature for about & 12 hours before using. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 4. Gently. use same method of preparation to apply petal taste icing using these ingredients. When ready to use. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. . use a pastry cloth to roll out icing for smooth finish. 8. 11. 2. 7. Mix icing sugar and gum together. Trim excess from the base. a little at a time until the icing sugar are added. As you roll. Use cutters to make plaits. For decorative rolling. Smooth and shape the fondant on the cake. liquid glucose. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. leaves. Gather the sugar and gelatin mixture into a firm ball. remove the mixture from heat and add drops of flavour or colouring if desired. Stir in the shortening and while shortening is not completed melting. 10. knead the sugar mixture or fondant. 6. 3. Note: Alternatively.71 Method 1. Attentively. then place the paste in a plastic bag. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. flower or other designs such as board twists. 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. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Keep fondant covered with a damp cloth to prevent a hard surface from forming. using cake smoother. glycerin and cold water in saucepan and stir well until thick. 9. If fondant is too stiff. Roll out the fondant in enough portions. Method 1. Now place half of the sifted icing sugar in a bowl and make a well. 3. Dusting corn starch powder or icing sugar on a flat surface. using a rolling pin on a clean board. add the liquid glucose and water. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. add more icing sugar. 4. allow it to defrost and knead again until soft and pliable. Coat cake surfaces with j am or syrup. Place the mixture over low heat and heat until dissolved. using a wooden spoon until mixture is fully mixed up. 8. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. use a textured rolling pin to roll over the coated cake to give the design on the pin. Beat the egg white and glycerin in a bowl till frothy. Gently lift the fondant over the rolling pin and place over the jam coated cake. 6. 7. Mix in more sugar. Attaching ornaments and sugar beads if desired. 5. Combine gelatin. Add the sugar and blend them very well. 12.

. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Use clean and dry equipment. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. it is important to have an idea of the cake design and the details you desire. trim off the crown or raised portions of the cake. For fondant icing. Choose desired or appropriate type of icing. Apply a little pressure to the palette knife and smoothen the top last.72 GENERAL RULES FOR ICING 1. Before making decorations. Give a smooth finish. Freshly baked cakes tend to crumble and flake off their crumbs. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 9. As a basic rule. flowers and shell designs require stiff icing consistency. This can be done after the cake is completely cool. guide the decorating tip with the other hand. 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). Making ones special design promotes creativity and originality. It involves the use of piping set (decorating bag or syringe). Boarders of cake need medium of consistency for ease in squeezing out the icing. Away practice the decoration on another surface before applying directly to icing coated cake. Sieve the icing sugar before use for smoothness. Chilling the cake before it is iced also makes icing easier. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. apply pressure with the other hand that follows next. a few drops of blue colour or lemon juice can be used to whiten the icing. Use a mixer to combine the ingredients. pushing the icing towards the opening or nozzle. Coat the surfaces of the cake with apricot jam or sugar syrup. Start by leveling the surface to ensure that the top is even and not peaked. With one hand. Use toothpick to add paste colour while liquid colouring in added is drops. To make this easier. 4. check the recipe for rolled fondant icing. 2. When mixing. Always use enough of any colour because it is difficult to obtain the same icing colour later. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. 3. In the 45° position. Flavouring may be added to the icing if necessary 10. Using a bread knife. Decide on type of decoration to be done on the cake as well. Colour is what gives icing beauty and personality so that the cake boarders. Cakes baked the previous day are more easily decorated. 2. 7. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. 3. Allow first coat to dry (about 30 minutes or more). Use good quality ingredients and avoid icing sugar that is already caked or solidified. In the 900 angle. Piping is very popular way of decorating. (c) Pushing the excesses to the sides. The basics of piping on iced cake include the following: 1. 3. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Filling the decorating bag/syringe or tube: Use a palette knife/spoon to fill the bag or tube from the pushing end after coupling the desired decorating tip/nozzle. flowers and stars stand out in the cake. To achieve good decoration. when planning for the cake. 5. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. follow these guidelines. (d) Ice evenly all over the top and all the sides till all surfaces are iced. A turntable or a turning cake stand makes it easier particularly for round cakes. Fill the bag or tube half full of icing. sugar paste etc. 8. leaves. stars. 5. 4. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. chilling the cake first is recommended. (b) Spread across the whole top surface. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. For royal icing and butter cam icing. 6. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. 1. You can use any cake design book or make your own sketches of the type if arrangement that is needed. 2.

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

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

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