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meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube
Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.
2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped
Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice
METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine
3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine
½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf
Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube
Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes
1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube
Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.
5. Stir together milk and flour. Add the potatoes. 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. Make . MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. 3. and stir in the thyme and curry. pepper . Stir gently and cook for another 3 minutes. Remove from heat and serve into soup bowls accompanied with buttered toasts.4 3. salt. Stir in onion and the flour. and allow soup to simmer for 10 minutes. Serves 6-8. pepper.in 1 inch cubes 4 carrots. Stir frequently. Cook for 10 minutes and serve hot with toasted bread as appetizer. 4. Method 1.6 servings.6 servings.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. chopped 2 lives beef stock 2 fresh tomatoes. 1 tbsp flour. Cook over medium heat. garlic and any other seasoning. Serve hot with buttered yeast rolls or bread slices. tomato juice. Melt the margarine or heat vegetable oil. pinch thyme and curry Method 1. Put flour and margarine in a saucepan and mix together. Stir in the cooked peas 4. 3. Add the salt. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 2. chopped onion 1 litre chicken stock salt and pepper to taste. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Garnish with chopped parsley or cucumber dices. Gradually add beef stock. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . 4. cooked and deboned 750 fish stock 1 large onion. salt . 2. Cook and stir the mixture until thick and well blended. fat and stock in a saucepan. pepper soy sauce and seasoning cube. Simmer for 5 minutes and serve hot with toasted bread triangles. carrots and bay leaf. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Add the beef cubes.in 1 inch cubes 1 bay leaf. 2. CREAMY FISH SOUP 1 medium scale fish. 3. Add the cooked chicken and stock gradually while stirring. Separate the deboned fish into chunks of about 1 inch sizes. 4. 2 tables. Stir in the fried onion slices. Add the fish and the remaining ingredients. Makes 5.
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. stirring occasionally. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. chicken or over plain boiled rice. Melt margarine and blend in flour. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. bay leaf and any other remaining ingredients. Remove bay leaf. Melt the margarine and add the onion. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. Add milk and seasonings. Slice cucumber thinly. 2. Serve with braised beef. vinegar and salt 3. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Wash and cut the ripe firm tomatoes in to 4 segments in each. 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. Add the thyme. Stir in the flour and cook over gently heat for 2-3 minutes. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Add the prawns and cook for about 2 minutes. celery. 2. Chill before serving. 5. Mix together the olive oil. 2. mixing well. stirring well.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. red wine. 2. 3. Pour in the stock gradually. 6. Simmer for 2 minutes. stirring constantly until thickened. Reduce heat and allow to simmer for about 15 minutes until thickened. 3. Serve as sauce for shrimps and fish fingers or fish balls. Cook gently to soften. green onion and garlic. pepper. Simmer. bringing up to a boil and stirring constantly for 3 minutes until thickened. 4. Combine all ingredients in a saucepan.
Cover pan and cook for 6 minutes till potatoes are cooked. Add seasonings until smooth. Simmer for 5 minute 5. Serve on fried fish or roasted chicken. 6. Chop the celery and slice the white part of leeks. chilli pepper and seasonings. Simmer for 10 minutes and serve hot over boiled rice. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. add potatoes. yam or potatoes. 3. crab). Beat eggs and milk. potatoes and chili pepper. cover again and cook for about 2 minutes. 4. 4. 2. celery. pepper and diced tomatoes. 2. Remove from heat and cool.2 litres chicken stock ½ tsp nutmeg 1 stalk celery or parsley ½ tsp curry 1 fresh chili pepper 1seasoning cube 1 tbsp milk Method 1. Mix flour and melted margarine. stirring constantly. Add the puree tomato sauce and salt. . clams. Cook for 20 minutes. 4. Stir in the vinegar and cook for about 2 minutes. onion and stock. Place in a bowl and add onion. Stir well. Gradually and the rest of melted fat. 3. dice onion. mushrooms. 5. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1. Clean and cut fish into bit size. Add the mustard. Mix flour and half of the fat in a saucepan. Gradually add egg mixture to flour mixture over low heat while stirring. Add the cleaned shell fish (shrimps. Clean vegetables. Add the leeks. 2.6 Method 1. white pepper and salt. 1-Teat the vegetable oil in a saucepan and pour in the water. Additional water can be added if needed. Melt fat. 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. Add milk and bring to boil. 3. oysters. 2. Serve over vegetable salads. Add the fish mixture. thyme and curry. stirring constantly until smooth. 3 Stir in beaten eggs.
remove the bones or debone the chicken Cuts. Serve hot over plain boiled spaghetti. the . Serve 6-8. cornstarch and cassava starch pastes. seasoning cube and add pepper to taste. 2. celery and spices. When cooked. onion. spinach. they are highly valued aspects of meals. 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. 5. garlic and ginger in a saucepan. Stir in the tomato paste. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. 4. 2. Cut the fleshly parts into small slices. Make a batter with some of the broth. stews and sauces are similar to continental types. apon (agbono). turning the soup gently. Thicken the soup with the flour mixture and cook till onion. They are usually used a accompaniments or toppings to carbohydrate food forms. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. 8. corn and celery are cooked. and pumpkin leaves are generously used in either fresh or dry forms. 6. Add diced onion. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Put minced beef. 9. Remove from heat and stir in milk before serving as appetizer. various optional ingredients are use a to thicken the soup.7 4. rice or macaroni. NIGERIAN SOUP AND SAUCES Nigeria soups. green pepper and chopped fresh tomatoes. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Season with salt. plantain. discard the bones and return to the stock. cotton as well as yam. 3. cocoyam. SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated ½ large grated ginger 2 large fresh tomatoes (cubed) 1 tbsp flour 300ml water 1 tsp sugar 1 tbsp vinegar 1 green pepper (chopped) 1 can tomato paste pepper and salt to taste 1 seasoning cube Method 1. The list includes assorted edible seeds such as melon. groundnut-oil. 6. salt and flour. Apply heat and cook until beef is cooked (about 10 minutes). Various types of local spices and condiments re usually added to soups to enhance flavour. 7. Serve hot with crackers as an appetizer. to thicken and to stabilize the soup products. Thin soups such as pepper soups can be served alone as appetizers. groundnuts. 3. Stir in the corn and eggs. 4. Although they do not make complete meals. Vegetables like bitter leaf. Also. 7. Palm-oil. Simmer for 5 minutes. vitamins and minerals. They may be light or thickened. 5. Mix together flour and vegetable oil and set aside. Most of the soups and sauces don’t need garnishing because of their colourful natures. Simmer for 3 minutes to improve taste. waterleaf.
5. seasoning cube. Wash and cut the meat into bit-sized chunks. Some of the soups and sauces are available in convenience forms. 5. Season with salt to taste. Add pepper. Cover and leaves to boil for 5 minutes. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . The soup becomes thicker. Stir well and allow the soup to simmer for about 10 minutes more. fish and vegetables used. Combine the remaining water. washed and lemon grass leaves and lime leaf. 6. add to the boiling mixture and cover pot. 7. BITTER LEAF SOUP 450g lean beef. salt and potash. Now add the crayfish. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done.8 abundance of meats. The recipes presented are simple enough for anyone to prepare. Note: Goat meat offals or cut-up hen can be used in place of beef offals. 8. 4. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 4. Grind melon seeds and spices to a smooth paste. Add the beef stock. Pound the thickener (cocoyam/yam) into 2 balls. Lemon grass. 2. Serve hot in soup bowls as appetizer. Remove from heat and serve hot with pounded yam balls. 2. They are available on supermarket shelves. palm oil and cooked beef. Mix well. Simmer for about 5 minutes. Place over heat and toast the melon seeds until they are lightly browned. 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. Examples are ready to use pepper soup. melon and apon soup preparations. 3. pepper and locust bean. 6. Now place the melon seeds in a dry frying pan. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. 3. Prepare stockfish and smoked fish and boil till tender. Continue to cook. 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. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion.
Clean and remove bones from dry fish and add to the boiling meat and liquid. unti1 taste is well blended. Cover pot and cook for 2 minutes 7. Serve with pounded yam or amala balls. 8. . 2. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Simmer for 10 minutes stirring occasionally. Stir well into the oil and meat: Add 1 cup of water and stir in the melon.Add remaining ingredients except salt and vegetable. cleaned 2 tbsp ground crayfish Method 1. 7. 4. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. Stir well and add the beef broth salt and other seasoning. chop onion. BEEF AND FISH OKRO SOUP 250 Cooked beef. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. 5. Wash and blend the tomatoes. Heat palm oil and fry the beef cutlets lightly. Add the sliced onion pieces and fry till lightly brown. Serves 6. Stir-inn beef and fry together for about 5 minutes. 3. stirring occasionally to prevent burning. Wash the water leaf very well and chop into small bits. pepper and tomato and set aside. Fry for two minutes and pour okro mixture into the boiling meat. Add seasoning. 4. bee broth or water in a pot and heat at simmering temperature.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 6. Add all the ground ingredients except the melon. 8. sprinkle with salt and mix gently but thoroughly.fish mixture. 3. 3. Cook uncovered over low heat for 2 minutes or till the soup is heated through. 2. 2. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf Method 1.In another sauce pan. Boiled chicken in place of beef. . Cook gently under low heat. Mix well.place vegetable at the top of the soup. yam or plain boiled beans. pepper and salt to the soup and simmer gently until cooked.Combine cooked beef lumps. 6.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 300m1 vegetable oil Method 1. 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.Stir in the tomato and pepper.Wash and grate okro. Stir in the fish and continue cooking. pepper and half of the onion. 5. Remove from heat and serve over hot boiled rice. 4.
prawns and cooked beef and place in a sauce pot with the beef stock.10 Note: To improve the drawing consistency. MIXED VEGETABLE SOUP 200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1. Add beef broth (100ml) and cover to simmer. stirring once. periwinkles cooked beef. 5. 6.Remove from heat and serve with hot Amala. dissolve the ground melon and pepper. grounded pepper and salt and stir briefly. Set aside. 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. HERB OKRO SOUP 20 medium okro fruit (fresh) 4-6 tbsp palm oil 2 tsp ground pepper 4 tbsp ground crayfish 1 medium dry fish 1 bunch pumpkin leaf 1 bunch black pepper leaf (Fresh Ozizza) 1 seasoning cube 200g cooked beef litre beef stock salt to taste dry prawns. 3. 5. washed prawns. 3. 4. cleaned and boneless dry fish. In another 200m1 of water in a separate pot. Crush in the seasoning cube. Add the shrimps.Add the palm oil and apply heat to cook for 5 minutes. Stir in the chopped vegetables and cook for about 2-3 minutes. 2. 6. Fry the chopped onion.Wash okro fruits thoroughly and grate coarsely. wash place in a pot. shrimps or periwinkle (optional) Method 1. 3. Add the cooked chicken. Add the chicken broth and bring to full boiling.Wash the leafy vegetables thoroughly and slice/chop finely . cleaned fish and fermented melon and the seasoning cube. ground pepper and tomato mixture stirring well to prevent burning.Stir in the grated okro and keep the soup boiling uncovered. Method 1. Serve hot with pounded Yam. Cut up older chicken into serving sizes.Add the seasoning cube. Blend the pepper and tomatoes. heat slightly to almost smoking point. 2. 4. Season with salt.Prepare the dry fish. pounded yam or cassava meal. 4. Remove from heat without over cooling vegetables. season with salt and cook in 200ml water until cooked. eliminate the use of fresh tomato. Semovita. . without overcooking. Wash and chop the vegetables and onion set aside. Place palm oil in a sauce pot. 2. 7. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. Steam for about 5minutes. Fufu orAmala balls.
6. 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. Add the onion and fry till lightly brown. Blend the tomatoes and peppers. Garnish with tomato wedges and serve as appetizers. 3. 7. 6.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. addthepumpkn1eagtth and boil again for 5 minutes 9.Using the pestle. 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. Stir occasionally. if desired. mixing well. stir occasionally. Spread between two slices of bread and cut into triangles of each sandwich. Mix well with pestle till oil is mixed in the sauce. 2. allowing it to bubble for 10 minutes. corn meal balls or garri balls. . Chop the cook shrimps and combine all the ingredients. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 5. 3. Wash and chop the cucumber and set aside. squeeze the fish gently to soften them. 5. 7. Serve warm as soup with pounded ripe plantain and starch or garri balls. The thin soup without okro is good for dieters and adequate for convalescents. 4. Serves . Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 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. Pound till smooth. 6. Sprinkle salt over the soup and add pinch potash. dry fish. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 3. BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise ½ cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. tin melon seed ground small washed bitter leaf 1 small marg. Serve warm as soup with pounded yam baits. beef and bitter leaf.Add potash and palm oil. Dry fish and may be used instead of chicken.Boil the yam in enough water to cover the yam pieces. mix well and cook for 5 minutes with pot covered.11 5. Tin palm oil Method 1.Put pepper and crayfish into a wooden mortar. Add the dissolved melon. stirring constantly. 4. Stir occasionally to prevent burning. 4. except bread in a bowl. Mix well and cover and bring to boil. Stir in the remaining water/beef broth. Spinach greens may be used in place of okro. Remove cooked yam pieces and reserve t liquid. Do the top of the sauce with palm oil. Debone and clean the fish.Roast the dry fish lightly and put them hot into the sauce to absorb it. Stir in the tomato mixture and steam till almost the dehydrate. Serve over the boiled yam or unripe plantain. Season with salt to taste. 2. 2. Add salt to taste. Pour palm oil into sauce pot and heat till it begins to smoke. l. Mix well and bring soup to boil again cooking for 10 minutes. 8.
Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. They are good sources of vitamins and minerals as well as rouphages. eggs or fish. When buying vegetables. 5. well. yam. peppers. All salads have the main ingredients. The colour is also affected by excessive heat. When you cook these items. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. Use tools to wash and arrange the items and keep salad well garnished. clean and crisp. texture and colour and nutrient. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. In preparing the fruits. 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. Serve hot as an accompaniment to plain boiled rice. Also choose fruit and vegetable that are firm. f)Add salad cream to vegetable salad just before serving. They may serve as main. all seeds. Syrup can be added to fruit salads. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them.SALADS Vegetables and fruits are important to meals. Wash and slice the leafy vegetable. 4. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. c)Ensure that there is variety in colour texture and taste of items or ingredients. potatoes or plantain. Almost in all cases Salads are served with some kind of dressing or cream. flavours and optimum palatability. They are often used as light and refreshing appetizers or desserts. 2. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. b)Cut the items in bite sizes or as indicated in the recipe . side. garnishes and dressings or creams which act as seasonings. The following is a brief note on salads. inedible skins. Salads may be served as a separate course. . FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. 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. or blemishes. Wash and rewash vegetables properly before using. Vegetables and fruits are prominent components of salads. uniform in colour. Set aside.12 CHAPTER TWO VEGETABLES. Cook for 1 minute and stir in the leafy vegetables. as an appetizer or an accompaniment to main dish. Add the chopped onion.shaped and without cuts. or desserts dishes. Method 1. a)Ensure that the salads ingredients are fresh. Wash onion. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. FRUITS AND. In preparing salads. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. Top with fried or poached egg. tomatoes. prawns and the flaked fish. Blanching and steaming of vegetables can help to retain flavour colour and food value. stems and the like must be removed to make eating easy. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Place a frying pan over heat and melt the margarine. tender or crisp. ensure that you use little amount of water and that you don’t over cook them. and rouphages. It is cooled and poured over the prepared fruits. tomatoes and peppers very well and chop them. fresh.Avoid mushy products . 3. follow these guidelines.
4-6 GARDEN EGG SAUCE . 5. onion. remove from oil and drain. Steam the shredded cabbage for 2 minutes. 6. Remove. Soak the potatoes in ice water for about 30 minutes or 1 hour. Wash and slice cabbage. When slightly brown. 3. Drain thoroughly.Cut carrots into I-inch segments. Add the salt.Place in a grilling dish and cook over medium heat for about 30 minutes. noodles etc) with grilled or fried chicken/beef. 2. 4. 2. Wash in salted water and leave to drain. Serve as appetizer or snack.Add the seasonings and toss very well. .Cut the beef into chunks of I-inch cubes. Alternatively. 4. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. Sprinkle salt on the potato strips and fry in deep fat fryer. carrots and peas. 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. 3. Hear the oil in a frying pan and combine all the ingredients in the oil. Place beside the meat dish. Wash onions and cut each into 4 parts. (If fresh) and set aside.Peel and cut potatoes into 1. 3. kitchen wonder can be used to cut potatoes. Method 1. Wash and peel potatoes. sprinkle some pepper on them. Serve as side dish with rice or potatoes. . Toss well while cooking over medium heat.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. if desired and top with ketch-up.inch cubes and place in ice water to prevent disco10uration.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Deseed the green pepper and cut into 1-inchsquares. 2. Alternate chunks of meat and vegetable on skewers. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 4. dry thoroughly.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Cut them into medium size strips or slices. Place in a fry pan. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. 5. Parboil the green beans. 3. toss and mix completely. dot with margarine and stir fry for about 3 minutes. Stir. 2.
Wash and slice green leafy vegetables. Heat the oil in a frying pan and proceed to frying the onions. and the scent peppers. 3. Chop the shrimps in to pieces. melt the margarine and add the vegetables. oil. 3. pepper and onions. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Clean and parboil the fresh prawns shrimps if available. onion. pepper and prawns. cut each avocados into six segments and peel the skin. juice. Now slice the tomatoes. Set aside. Season with the salt and pepper and mix lightly. potatoes or plantain. Sprinkle the vegetables with lemon juice mixture and chill before serving. Sprinkle them with lemon juice. 3. boiled or fried yam or plantain. tomatoes and9epper to half-cooked. Cook for 5minutes longer for taste to blend. 2. 5. Combine sugar.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. onions. 4. Server 4. Add flaked fish if desired. 2. salt and vinegar. Cover and cook for 3 minutes till fat is absorbed. Method 1. Wash and peel garden eggs. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Cut into thin slices an set aside. Place the salad on a flat dish lined with sliced lettuce leaves. 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. Place the tomatoes on t h e lettuce leaves in between the avocados. Add the celery and mayonnaise. Stir gently and heat through for 1 minute longer. 4. 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. 3. Wash and cut tomatoes into segments. In a frying pan. Wash. 2. EGGNOG SALAD 1 egg 1 cup flaked coconut . 2. Remove from heat and serve with fried or boiled yam. lemon. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Wash and slice the lettuce or cabbage leaves. sliced. Method 1. Season with a little salt. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Add the sliced garden egg and season with salt.
Stir well again. pawpaw) ¼ tsp nutmeg. Method 1. combine cabbages. remove the lemon grass bunch and any other edible spices/herbs. 2. In a large bowl. 2. 3. Wash and chop leaf vegetables. watermelon. 2. When half-cooked. 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. Add the prepared herbs. scent leaves. pepper and salt. 5. green pepper and onion. 2. Serve hot in plain form or topped with palm oil drops. Leave to boil for another 10 minutes 4. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Add the blanched green leaves and toss as you fry. crayfish.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple.shredded 1 tspsa1t 600g shredded. Mix the eggnog (milk. Chill before serving. 50g shopped green pepper Method 1. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Stir well and cover. wash and place the yam pieces in a saucepan. Bring water to boil and add salt. 4. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Set aside. Chill in freezer until firm. Blanch. chopped leaves and set aside. Peel Yam. Tie the lemon grass to make a bunch. 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. Combine the remaining ingredients mixing well. Serve as dessert. orange. Soften g e 1 a tin in the orange juice and melt over hot water. carrots. Makes 6 servings. Pour over vegetables and mix well. egg and sugar) ingredients. Makes 6-7 servings. RED AND GREEN COLESLAW 4 carrots. 3. Serve as a side ‘dish with jollof rice or top over stew. Put enough water to cover the yam and put to boiling. Do not over cook. 3. 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. Combine the rest of ingredients and pour into small cups and chill. heat the vegetable oil and fry fry onion and pepper slices. tangerines. spices. In a medium pan. 3.
3. Prepare the vegetables (the first five ingredients). Makes 8 servings. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. The mi serves as a dip for the vegetable. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. 2. Remove the large outer green leaves. Peel and slice cucumber thinly. Peel and dice carrot and cook in boiled water for 5minutes. sliced diagonally 2 hardboiled eggs 1 green chill pepper. with lettuce leaves as under liners. Chill well in the refrigerator and serve with salad cream. Season with salt if necessary. Cook for about 5-6 minutes and drain off the water. vegetables wash in salted water or vinegar solution. Stir-fry for3 minutes and serve hot. sliced 4 tbsp margarine 2 carrots. chopped Salt to taste Method 1. 2. 2. 3. Alternatively. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . 4. arrange the vegetables on a flat dish in diagonal or circular arrangement. Garnish the top with egg slices. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. 7. Arrange the prepared vegetables around the bowl. pepper and cooked cauliflower. Drain the green peas and baked beans and 5. Stir in the carrot slices. Drain off the water and cool. peas and baked beans.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Wash again with vinegar and salt solution. 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. 4. Melt the margarine in the small frying pan and add the onion. Trim off the hard stem and cut cauliflower well small chunks. Wash cauliflowers well and place in salt water. 6. leaving the pale green leaves. Set aside to drain. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Wash and slice cabbage and lettuce thinly. 3.
Prepare cabbage and shred finely. 2. Place yolks. slit and remove the seeds. 4. 2. Crush the peanuts and combine all the ingredients. Reserve one for slicing. Chill and top with mayonnaise before serving. 5. Make 8 servings. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Wash and chop celery or spring onion. pepper. Now shred the cucumbers. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Toss gently and set aside. 4. 5. 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. Remove the hard brown back of the coconut and shred or grate as well. POTATO SALAD 4 large potatoes.17 Method 1. 3. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Slice the remaining cucumber and to serve. cashew nuts and apple with skin 4. vinegar. Chill and serve with salad cream or mayonnaise. Set aside. 3. Chop onion. Slice the lettuce or cabbage leaves and set aside. take another egg yolk with ½ tsp water and add to mixture and whisk well. Add the boiling water and milk after whisking well. Top with mayonnaise. 3. Wash cucumbers. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. salt. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Mix all ingredients together. 6. 2. Continue whisking till mixture is thick. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Put in salad bowl and garnish with wedges of tomatoes.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Garnish with cucumber slices. Pour oil gradually. Sanitize vegetable very well to destroy harmful micro organisms. If mixture is too thick. 2. sugar and mustard in a bowl and whisk well. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. add a little milk or vinegar to thicken. whisking continuously.
Refrigerate before serving into cocktail glasses. Allow syrup to cool. 3. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Prepare the other vegetables and combine the diced eggs shrimps. 2. chopped celery. making sure that the eggs dc not scatter much. 4. 2. green pepper and white pepper in bowl. Serve chilled. Line a flat dish with the lettuce leaves. Prepare the other fruits by slicing bananas and chopping others. Cut across the pineapple to the leafy end smaller than the other part. Garnish with few shredded carrots or sweet red pepper. . 3. 3. Combine all the fruits in a bowl and set aside. 5. 5. 1. excepts salad cream. combine all ingredients. green pepper. Toss them lightly together and season with salt and white pepper. celery and sweet corn. 4. 2. The leafy end serves as cover for the larger part of the pineapple. 3. 5. Add the salt and mayonnaise or cream. Gently toss the ingredients together. Chop the shrimps and dice only 2 cooked eggs. In a large. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. Add the syrup to fruits and mix up gently.18 Method 1. Now fry the onion in small fat or oil until golden brown and add to the salad. Serves a starter on appetizer or a snack with crackers/toasted bread. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 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. Cook the sugar in the pineapple juice or water until it dissolves. 6. 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. 6. 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. 4. Add the cream or mayonnaise and toss lightly.
Place water and sugar in a sauce pot and heat till sugar is dissolved. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. cover with the leafy end and chill. using the fruits that have been washed. sugar and pepper. Leave it to cool and pour over a bowl of fruit salad. Toss them well in a salad bowl. 3. watermelon and pineapple in a mixing bowl. Decorate with lime slices. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. 2. peeled and chopped. Mix up thoroughly. 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. pile high the shell. BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg Method 1. Add the mayonnaise and serve. Wash cabbage very well. Combine oranges. drain the cabbage and other vegetables thoroughly. Wash and cut the green pepper to remove core and seeds. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. cover bowl and chill in the refrigerator. lemon Juice. 3. Sprinkle vanilla. 5. 8. Serves 8-10. Season with salt. coconut. After 301 minutes. Filltl4e pineapple shell with the mixed fruits. currants. Makes 8-10 servings. Using the kitchen wonder. 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. 4. 6. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. all spice and nutmeg over the fruit mixture and toss well. 2. Also’ clean the carrots and onion. Boil for another 5 minutes till syrup thickens. Combine all the ingredients.19 7. Now shred the green pepper. . 2. Add orange juice and honey. Reserve mayonnaise to time of serving.
Wash and parboil beans till half cooked. Stir very well to mix up the ingredients.20 2. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 4. Whisk very well. Cook for about 25 minutes or till yam cuts are cooked. wash and cut yam into 2 inch squares. Taste for salt and pepper. 1 ½ tsp sugar ½ tsp white pepper Method 1. 3. sprinkle the ground dry pepper and add the fish. Sprinkle a little salt over the yams. Simmer for 5 minute e s more. Add the vinegar gradually too. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 3. 2 yolks from hard boiled eggs. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. cover the pot and bring to boil. 4. stirring gently to distribute the ingredients well. Serve as appetizer for breakfast or dessert. Peel. mixing well. dry mustard 4. Makes 4 servings. 2. 5. Add potash if desired. . Sort and wash the maize. Mix well and place in a greased baking dish. and blend in the vegetable oil. Now clean fish chop onion and leafy vegetables and set aside. Press the egg yolks through a sieve to smooth. cover pot and boil for 5 minutes. Grape fruit can be used in place of orange. 4. tin beans (uncooked) 2 marg. 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. With a little water left in the cooked beans-maize.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Mix well and serve as topping or sauce for vegetable salads. 4 tbsp evaporated milk ½ tsp salt 2. Stir well. 2. Sieve all the dry ingredients as well. 6. 7. SALAD CREAM (MAYONNAISE) 1. 3. crayfish and onion. Keep chilled. Serves 4. Tin shelled fresh maize 3. Serves 4-6. BEANS AND MAIZE POTTAGE 1 ½ marg. When yam is almost cooked. pour the palm oil over all the yam surface. Place yams in a saucepot and fill with enough water to cover the yams. Add the leafy vegetable and stir well. 3. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Add maize to the beans and cook both until soft. Add the palm oil and the other ingredients. Serve warm as a main dish. Bake over medium heat in the oven for 30 minutes. 2. 4. Combine all the sieved ingredients in a bowl and add milk gradually.
adding the oil gradually. 6. pepper and salt to bean paste and beat well. each of half inch thickness. cream or beat the beam paste vigorously enough to incorporate air into it. Makes 5-6 servings. Add little water. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Taste for salt and season . 300ml warm water. Use medium dessert spoon to drop the mixture in balls into the oil. Prepare the bean paste as for Akara balls. 1. 5. Stir well with the wooden spoon and heat the oil in a deep frying pan. Fry in the hot oil until golden brown on both sides. Stir in the warm water gradually and the flaked fish. Method 1. 6. Sort and dehaul the beans. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Wash. 5. peel and cut potatoes into about 8 slice. 2. Beat till mixture is light and fluffy. Drain the sweet potato slices thoroughly. Continue the beating of paste to retain air till all the frying is completed. Add the pepper. salt and chopped onion. 4. Makes 15-20 small balls. Serve hot as snacks. Test oil for moderate frying temperature using drop of water.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. Serve hot with pap as breakfast dish. Fry until golden brown on all sides turning frequently. Put in a bowl of cool water. Oil for deep frying 4 fresh pepper 2 table sp.Put in a bowl and beat or stir vigorously. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. 3. 3. grind into a very smooth thick paste and put in a clean bowl. 2. Method 1. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. 4. 2.Blend in the crayfish and salt. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg.Sort and dehaul beans and grind together with fresh peppers and onion. Heat the oil for frying. Adding the water gradually. 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. oil for deep frying 1 ½ tomato tin water salt to taste.
BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Boil for about 40 minutes or until soft cooked. boiled unripe plantain or fried ripe plantain. Corned beef may be used in place of sliced eggs. DRY CORN AND BEAN STEW . 6. Serve with tomato sauce (stew) and plain boiled rice. Cover and cook to bind the ingredients. Leave to simmer till beans is well cooked but not broken. Wash and peel plantains. 3. 2. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1.22 well. 4. 5. y potatoes. Note: Tomato paste may be added to improve colour. Sprinkle salt all over the slices and set aside for 5 minutes 3. cut plantain about 1/8 inch thickness. Sort beans. 2. Serve as snack. plantain or fried potatoes and plantain. Add sliced onion and crayfish. Stir to thicken. Wash and peel the plantains. Make 5 servings. Serve as side dish to plain boiled rice. Remove and drain. Add Potash to soften the water and facilitate the cooking. salt Vegetable oil for frying Method 1. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. 4. Slices may be lengthwise or crosswise. Cook for 20 minutes and stir in the oil and ground pepper. Make 12-14 cups or wrappings. Add salt to taste. serve warm with pap for breakfast as side dish with jollof rice.Steam 35minutes. 3. 2. 4. wash and begin cooking in the plain water. Slice them diagonally in ¼ inch thickens to a bowl. Using a knife or a portable slicer.Place the pot and pour in boiled water through side of the pot to the level of the packings. yam. ground pepper. Salt palm oil/vegetable oil for frying Method 1. Fold and leaves properly before arranging in the pot. Serve as side dish for stewed beans or rice dishes. Scoop into colander for oil to drain off. Stir well and season with salt to taste.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Sprinkle salt all over and toss well.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. Heat the vegetable oil and fry till crisp. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. 4. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp.
CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Add the beans to the boiling corm. potassium. palatable and digestible. inc1udiig fish. Roasting. pepper and curry. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. CHAPTER THREE MEAT. kidneys. tail. clam. Other methods include broiling or grilling and stewing. They also supply iron. marrows etc. to destroy bacteria and to improve its appearance. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. vitamin A and I. Examples are liver. Cook until the both oil and the liquid are well blended. The shell fish include shrimps. 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. Meats. Sort and clean beans. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. They are good sources of such vitamins as the B complex group. Serve and garnish with sliced green pepper and fried fresh prawns. Leave to cook until soft. Fish is also complete protein and is available in two major forms: fin fish and shell fish. 5. tripe (shaki). Excessive heat can easily make fish t i and dry.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. 3. The age of animal. All meats should be well-cooked to make them tender. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. Beef is the most important meat used and the muscle fibres are the most desirable parts. Serve 8-10. brains. methods of cooking meats.cooked. When cooked. Frequently turn and brush with fat. pepper. Season with salt. 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). salt and crayfish. Parboil them for about 10 minutes. Cooked beef chunks can be used instead of gizzard. sodium and magnesium. intestines. Add fish if available and cook for another 3 minutes. add the palm oil. 2. tongue. 4. heart. frying and braising are three general. Clean and put the dry corn in salted boiling water and cook till half. stirring frequently. poultry and eggs are complete proteins. Whole chicken and turkey should be stuffed before cooking. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. Fish can be prepared by any of the above mentioned methods and should not be overcooked. crabs etc. phosphorus.
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. 3. Add the chilli pepper. Combine part of the breadcrumbs with the minced chicken and set aside. 4. 34 onion and 1 fresh tomato to the cut-up beef. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. With hands well flowered shape the cooled mixture into balls. 5. In a saucepan. place macaroni and cook as directed on package drain off. Cook until golden brand on all sides. In another saucepan. Note: The same method for braised beef can be used but add sliced (3) red pepper. onion slices celery and seasonings for2 minutes. Melt the margarine in a flying pan and remove from heat. Remove from heat an allow to cool completely. heat vegetable oil. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. chopped 1 spring onion. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. 2. stirring constantly. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Return to heat and bring to boil. Drain and serve with ketchup as appetizer. Steam under low heat for 1 ‘/2 hours till browned. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. onion and parsley. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 6.24 1 40m1 milk 1 chilli pepper. Prepare braised beefy chicken and set aside. 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. Cover and cook for about 6-10 minutes. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Season with salt to taste. Method 1. Wash and allow cut-up chicken to drain off water. Stir in the flour and add the milk. Serve hot with braised rice. Stir in the drained peas and serve hot garnished with parsley leaves. Cook under low heat for about I V2 hours till cooked and lightly brown. Remove from heat when macaroni is tender. melted margarine and seasoning cube in a small bowl and set aside. Season the chicken well and place in a sauce pot with 1 cup of water.
Bake or grill toothpicks into meat balls. Toss gently and alternatively arrange shrimp. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. removing the shells but leaving the details in place. Brush oil on kebab. 5. Place them in greased roasting or grilling pan. 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. Add salt. 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. 3. 6. Serve as appetizer or snacks for cock tail party. Wash well and season with curry and salt. leaving the tail in place. Shape into balls that look like the size of large walnuts. 4. onions and tomatoes on short skewers. green pepper. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. and devein. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Devin (remove the vein that contain sand) and wash well. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Combine onions. Makes 8-10 serving. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Cook for 5-6 minutes. Remove shell from shrimps. Serve 8. 2. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 2.25 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. sausage or ground beef and margarine in a saucepan. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. pepper and chopped garlic and cook for another 2 minutes longer. Combine the shrimps and all other ingredients in a large bowl. grill over medium flame for 45minutes it can also be fried in deep fat. Grill over medium heat for 15-20 minutes or fry in hot deep fat.
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. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Dip each shrimp into the pre-heated oil and cook until golden brown. Put immediately into hot fat. Clean shrimps. 2. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Beat the egg and gradually mix up with flour. add the remaining water. beaten egg yolk and flaked fish. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Separate the egg whites and yolks. Toss onions. Flatten to give the butterfly shape. 3. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. add the flour coated pieces of fish and fry until dry. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying.26 Method 1. Fry until golden brown. 5. puffed and lightly browned. Serve hot with ketchup or yellow sauce. removing all bones. 3.. Combine all ingredients except egg. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. 2. Add the seasonings and flour and beat well until mixture is creamy 4. remove shell and devein. Mix flour and seasonings in a large plastic bag. 3. corm starch. Beat egg whites until foamy and stiff and fold in the fish mixtures. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Now dip each prepared shrimp into the batter and coat the shrimp generously. ½ tsp baking powder 1-2 tbsp water 1 egg. Serve with sauce as an appetizer. Flake the cooked fish very well. 6. Make a batter with the flour. except the tail. 5. Beat the eggs ma large bowl and add the fish one at a time turning well. Split shrimps down the back to about /2 inch to the tail. Makes 20 balls. 2. well beaten Method 1. Drop spoonfuls into baking dish or fry in hot fat until crisp. Insert toothpicks into balls and serve as cocktail dish. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. 4.
Alternatively. maggi and curry in a bowl. 3. 6. then roll the chicken pieces in the bread crumbs mixture. Place some fried chicken pieces in a greased baking pan or dish. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. chicken cut ups tan be seasoned and parboiled before grilling. Rub the margarine mixture over chicken parts. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Coat the chicken pieces with the flour mixture. 2. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. salt cabbage and the seasonings. green paper. Serve as snack. coat the dry chicken pieces first in m e It e d margarine. Clean the chicken very well and allow to drain. chopped 2 whole tomatoes 25ograms cabbage. 5. Remove from heat and set 1. 2. Grease a baking dish/pan. Mix ¼ tsp salt. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. 6. Bake for 50-55 minutes. 4. diced tomatoes. Wash and cut up chicken in to serving pieces or portions. Remove immediately from hea and set aside. Serve with rice dishes. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. aside. stirring frequently. Cut chicken into pieces. sliced 70 grams currants 1 tsp curry 1 large onion. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. 3. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Deseed the tomatoes and dice them.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. 2. salt. Add garlic and ginger. Serve 4-6. Melt the margarine. Drain off oil from the pan and stir-fry the onion. Turning chicken frequently. 4. Mix margarine. basting with the curry and margarine mixture. Now cut the flesh into small strips or chunks. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . pepper and flour together. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Grill over medium heat for ½ hours. Wash again and set aside to drain off water (parboil if broiler is not used). Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. 3. Cook and debone. 4.
Put in a greased baking dish and roast in oven for about 1½ to hours. Wash up chicken thoroughly. Wash. 1 stalk chopped celery Method 1. Fry in deep until golden brown but not completely cooked. looping the string. placing the skin up side down. Parboil chicken and leave to cool if necessary. 4. Combine spices in small mortar and pound. 7. Toss with fat from chicken and the remaining ground spices. 4. 5. 6. Mix the melted margarine. Serve with rice and potato dishes. 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. 3. Mix the remaining ingredients for batter. Stuff the cavity with the stuffing mixture. Prepare the other ingredients. 2. Rub the melted margarine mixture and curry over the outer surface of the chicken. Before serving. Secure cavity tightly with toothpick or tie legs with a string. salt and pepper.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 5. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Combine all the stuffing ingredients. Baste frequently with melted margarine. and mix thoroughly and stir fry for 2 minutes. Prepare raw chicken by cutting into serving sizes or pieces. ginger) Method 1. Turn and baste the chicken frequently. remove tooth picks and strings. Garnish with tomato and onion slices arranged at the sides of the dish. Cross the legs and tic them together with a string. STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. 7. Remove from top cooker and arrange chicken in a greased baking tray. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Roast for 1 hour. Wash chicken and allow the chicken to drain off water. thyme. 2. Put chicken parts in to a pot and some of the prepared spice. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. parboil chicken for 15 minutes or until half cooked. and dry. tie the wings against the back. 4. 2. 3. 1 tsp all spice (optional) l tsp curry Method 1. 6. Season the chicken and dip in batter. Rub some into the cavity of the chicken. 3.
mixing well. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. chopped Method 1. ketchup and mixed vegetable side dish. Combine all the ingredients in a bowl. Baste the fish with melted margarine and seasonings. Dredge the fillet lightly with the seasoned flour. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Remove any small bones from the fillet. 2. white pepper. 3. Garnish with tomato wedges and serve with potatoes chips. seasoning cube. 3. 4. Slice fish open and wash fish thoroughly and dry. Fill the cavity of the fish with stuffing. Serve with rice pilaf. curry thyme. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Combine the seasoned flour and fish seasoning. Cook for about 3minutes on each side and drain before serving. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Secure the cavity with toothpick. 5. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Remove from heat when brown. Coat the egg-washed fillets into the seasoned flour again. chopped 1 stalk celery. Baste fish frequently and turn over to prevent sticking. 2. 2. 4.29 1 egg. 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 . mix up thoroughly and shape into balls looking like large walnuts. Cut slits on the sides of the fish. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 1 onion. Grill over medium direct heat in oven for 1 ½ hours.
2. 6. Fill the cavity of the fish with the prepared stuffing. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Serve with ketchup as filling for sandwich. combine 1 tbsp melted margarine hard boiled rice. ginger. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Garish with the tomato slices or chopped parsley. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. cornstarch. Cook for 3 minutes. Serve with grilled sausage and toast for breakfast. thyme. Wash very well and leave to dry (drain off water) 2. 3. 3. Use as stuffing for the cavity of the fish. split through to remove the backbone and intestines plus gills. 5. Sprinkle salt and pepper at the top. Turn occasionally prevent sticking. chopped 2-1 stales celery. chopped pepper and celery. Turn down the heat and cover the frying pan and cook for5 minutes. 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. curry. oil and onion in a sauce pot. 4. Mix the flour and water in a bowl and set aside. chopped ½ tsp curry ½ onion. 4. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Baste fish again with remaining melted margarine. Serve over the grilled fish balls on cooked spaghetti. 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. ½ tsp seasoning onion. and ½ tsp fish seasoning. Put the garlic ginger. 3. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Method 1. Clean fish thoroughly. 2. Now mix remaining margarine. Now allow patties to be properly cooked. Debone cooked fish completely and flake very well 2. Drain well and serve onto a flat dish. curry and egg white. Shape into small patties and fly in preheated vegetable oil. salt.30 1. Apply heat and cook briefly. stirring well. Add the green pepper. Remove from heat after 2 minutes. ½ seasoning cube and pepper. Brown on both sides. In a bowl. Mix the fish together with onion. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Add the sugar and season with salt. Add 2 tbsp water. 3. Lace with toot picks to secure the fish cavity. Place in a frying pan and steam for 2-3 minutes. fresh chopped tomatoes and the paste. carrot. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1.
BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. Insert tooth picks in each round and arrange them attractively in a patter. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. 4.Heat the margarine in another pan and fry grated onion and green pepper lightly. Add the onions and garlic and brown them lightly.Serve over the fish fingers or balls as appetizer. Grill or bake at moderate heart till done (about 15 minutes). grated ginger. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Serve as hors d’oeuvres. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. mixing well. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. 2. Simmer for 2-3 minutes.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. wash well and cook in the margarine in heavy sauce pot till brown. and salt. Serves 10-15. Set aside. 5. 3. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Add tomato puree. Stir well to get the beef and onion mixture to be evenly distributed. the fish stock and pepper. cut each sausages into four or five rounds each. Set aside. 4. Cut beef into 1 inch cubes. flour.tender. 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.End flaked end rice combined the egg chopped onion. . pealed and diced 1 small onion. Transfer these into another stock pot and add the remaining ingredients. Remove the bay leaf and serve over noodles (indomie. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. spaghetti). Bring to boil. 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. sliced. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Add blended fish mixture. Heat. When cooked. 3. parsley. Turn frequently to prevent bursting or burning. 2.
Add the beef stock. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Coo k until tomatoes are softened. Remove from heat and leave to cool. Add the chicken pieces and fry over moderate heat till brown. except the lettuce leaves. wash and drain.32 2. tomatoes. TOMATO AND PEPPER FRIED CHICKEN 1.Mix flour with salt and pepper. 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. basting frequently. 2. Sprinkle on the flour and cook till the margarine and onion are golden brown. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. peppers and curry leaf. Add the seasonings. Serve over plain boiled rice or noodles. Cook slowly to soften. coat the cooled chicken pieces lightly. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. 3. stirring constantly to prevent burning. Method 1. onion tomatoes and the other ingredients. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. salt and oil. seeded and diced 200g flour for dredging 1 green pepper.5kg broiler chicken 4 tomatoes. Set a side.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. 2. Push to one side of the pan. Melt the margarine in a medium saucepan and add the onion and carrots. Flake excess flour off. chopped 1 small onion. Stir in l tsp ketchup and mix well. 4. Set aside. 3.Add the garlic. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Now add the fried beef. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. 5. cook until thick. Top each with ketchup as sauce. 5. Garnish with onion rings and tomato wedges. curry pepper and I seasoning cube. Set aside. Chop the shrimps into cubes. Cut chicken into serving sizes and place in a sauce pan. 4. cooked peas and beans and cook the sauce for 2 minutes. diced . Put the chicken pieces in a pot and pour the blended ingredients over the chicken.Prepare the onions. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Garnish with chopped parsley. Combine all the ingredients.Heat the oil in a large frying pan and when hot add the margarine. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Add salt and steam for 10 minutes. in a bowl. 3. Using the seasoned flour. Grill each side till golden brown. salt. 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. 6.
Cover each sandwich and toast in the oven or a sandwich bread toaster. Heat the margarine and pour into mixture. Stirring in beef stock/water and vinegar and add bay leaf. 4. Mix well. Cook slowly for about 20-30 minutes.Combine the onion cucumber.When meat is completely cooked. wash and leave to drain. 4. 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. Garnish with avocado dices tossed over the stew. Heat the oil in a frying pan and brown and pork in two batches. chopped shrimps/scrambled egg and mayonnaise in a bowled. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Remove and place a plate. remove the bay leaf and add green pepper. Serve with cucumber salad in addition. 2. scrambled. supper and deserts. using a wooden spoon. milk. Method 1.Add more oil if necessary and onion. They are served in a variety of dishes that may be used for lunch. poached. 3.Bring the mixture to boil and add fried port. Serve as a breakfast dish. . pepper and salt together. curry tomatoes and paste. diced. 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.Remove from heat and serve with plain boiled rice and sweet corn. 3. EGGS Eggs are used. Remove to a plate. 2. Cook for 1 minute longer.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. covered. Gently beat eggs. Chopped onion and green pepper can be added.Cut pork into cubes. 2. 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. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 5. Season to taste. Melt margarine in a small frying pan. 3. prepared as omelettes and mainly served as breakfast and snack dishes.
SCRAMBLED EGGS WITH FISH
1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil
Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.
BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ tsp grated ginger
Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar
Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these’ are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is world’s third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry
Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery
Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.
2. CURRIED RICE 2 cups uncooked rice 5 cups water 2 tsp curry 1 small can peas/cut green beans 2 chicken seasoning cube 2 carrots shredded/diced 4 tbsp vegetable oil/margarine ½ tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers. Wash rice and place in a sauce pot. sliced. salt. This may be served immediately with grilled fish and white sauce. Put the rice meal in a baking dish and the fried liver chunks on lop. In a fry pan. Stir into the cooked rice. 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. Makes 8 servings. Season with curry salt and pepper and mix together. 6. 3. . salt to taste and cook on top of cooker or oven till rice is cooked. 6. Add the cooked rice.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. 2./veg. heat the remaining oil and fry the onion. Chop the spring onion. peas and carrots. Sort. 3. soy sauce. wash and cook rice with the chicken broth or water for about 30 minutes. Serve warm with braised beef and suitable sauce. Remove front heat immediately and pour the vegetables over the cooked rice. Slice the onion and cut green pepper in long strips. 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. Crush the seasoning cubes and add to the rice. Pour into a sauce pan or baking dish. Stir in vegetables (leeks. 4. seasoning. green beans arid carrots lightly 5. 4. Method 1. Rice should be firm and non-sticky when cooked. Toss the rice and vegetable well and simmer for 3 minutes. Pour the water over the rice and season with white pepper. Fry the liver chunks lightly and set aside. 4. Add the beef stock. 5. celery. chilli pepper. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Serves 8-10. put oil or margarine and onion slices and fry lightly (5 minutes). Marg. Chop tomatoes into large cubes. 5. tomatoes and spring onion. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. In a large frying pan. Leave it to-drain and dry a little bit. Sort and wash rice. peas and fresh curry leaf and pepper) and heat for 2 minutes. celery. green pepper. curry and garlic. Oil oil for flying liver Method 1. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. 3. mushrooms and carrots. flake for 20 minutes and serve warm with curry sauce. 2.
Serves 8-10. Reserve one tomato and one pepper and grind the remaining ones. Stir in sliced tomatoes. Heat the oil or margarine in a saucepan raid add the washed rice. remaining spices and the chopped veg and peas 7. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 5. Serve with fried fish or beef and steamed leafy vegetable as a side dish. stir in any 6. Boil water and place the vegetable in the salted water. Slice the onion and chop the remaining tomato and pepper. 4. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Wash rice and let it drain of 2. As the rice is getting tender without being soft. Pour in the beef/broth water.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. Drain well and rinse under hot water to remove starch. salt and white pepper. Cook the noodles in boiling salted water for about 4-5 minutes. 2. curry and salt and cook for 2 minutes. sliced METHOD 1. Steam for about 20 minutes till liquid is almost absorbed. Stir well. Stir in the tomato paste and cook till sauce is almost dehydrated. Toss in 1 tbsp of the oil to prevent sticking. Mix well and add margarine when almost cooked. curry. 5. . Add the beef stock or brown seasoning cube. Combine the soy sauce. 4. Leave to drain dry. stirfrying for about 5 minutes without browning. 3. Bring to boil and add the rice and the seasonings. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Blanch for 2 minutes and drain from the hot water. 3. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. 5. 4. Remove from heat an serve hot garnished with tomato wedges or egg slices. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Cover the pot and steam for about 2 minutes. Cook the rice in the fat ova. pepper and onion rings. Toss in the cooked noodles and heat through. 2.medium heat. JOLLOF RICE 3 cups uncooked rice 4 large fresh tomatoes 3 medium fresh hot peppers ½ tsp top ginger ½ tsp chopped garlic ½ tsp thyme 1 large onion 3 tbsp margarine 150ml vegetable oil 6 cups beef broth/water 2 seasoning cubes ½ tsp curry salt to taste Method 1. peeled and sliced 4 red chiIli pepper. Serve immediately with grilled beef. 7. thinly sliced 4 carrots. wash rice and set aside to drain. ORIENTAL NOODLES 225g noodles (spaghetti. 3. Set aside. 6. Steam for 10 minutes. Toss the vegetables in the pan continuously. 6. Heat a frying pan and add the vegetable. Sort.
.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. leeks. Stir in the rice and heat to boiling. Cover the pan and cook gently for about 25 minutes without stirring. cover and cook in the oven. 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. 3. then reduce heat and simmer for 20 minutes. bay leaf. Wash rice and set aside. salt and pinch white pepper. Stir in the tomato paste and cook for 5 minutes stirring frequently. curry leaf. add the washed rice over medium heat. 2. salt. stirring constantly. ground fresh tomato and pepper to make a sauce. seasoning cube. 2. chicken stock. Stir in the rice. When melted. Stir in water. 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. 5. margarine and onion into the remaining oil over medium heat until rice is lightly brown. celery and cook covered for 5 minutes. Remove from heat and set aside. 6. Heat the foil in saucepan and add the margarine. Now add the water. 3. 5. Serve garnished with green and sweet red pepper. 4. Pour into a baking dish. until the rice is getting tender. 2. 5. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. Add finely chopped herbs (parsley onion. soy sauce and salt to taste. margarine and seasonings (ginger. add the water. 6. 3. Wash rice in cook water and leave to drain. 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. Cook and stir the beef in the vegetable oil until golden brown. and green chili pepper. fried beef carrots. 7. Heat to boiling. Place vegetable oil in a saucepan and fry the onion. Stir in the green and red pepper. 4. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. nutmeg etc). 4. chicken cube. Stirring gently. till rice is getting tender. green spring onion. curry. When the rice is light brown.
Wash and grate coconut into fine flakes. Discard the chaff and pour the coconut milk into a pot. Serves 10. 6. Simmer for 10 minutes and serve hot. chop the fresh pepper and onion and clean the shrimps. drain and serve with coconut as snack. 5. Remove from heat and serve hot. Meanwhile. Fry until slightly brown. Heat oil. 2. Continue stirring for the corn to he properly popped and cooked. Ground corn into fine crumbs. Makes 10 Servings. Blend in the palm oil. 4. 4. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. 4. Roil the shrimps in a little bit of water. Serve hot on a flat dish. filter and squeeze out all the liquid from the grated coconut mixture. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. salt and water in a boil. Heat the milk and bring to boil. Blend well for mixture to mix well. sprinkle immediately with sugar or salt and leave to cool. 3. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Using a fine sieve. Wash rice in hot water to remove some starch. Stir uniformly into the rice. 5. Wash rice and add to the boiling milk. mold mixture into small balls and drop into hot oil. green pepper and celery. Cook over a medium heat. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Stir in the chopped fresh pepper. Stir in the peas. 3. Place corn pepper. Add rice to the boiling liquid. seasoning cube and Onion.40 6. Pound in a mortar and use the water to get juice from the fruits. Method 1. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. . COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. 3. stirring until the corn starts cracking and bring about the white fluffy part. 2. Cook the palm fruits until they are soft. Season with salt and seasoning cube. 3. wash the rice. Put oil in a pot and place the corn in the pot 2. Put into a pot and heat to boiling. 2. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. broth of the shrimps and arrange the shrimps over the thick top of the rice. 4. 7. Put in a bowl and add all the water. Cover pot and cook for about 45 minutes or until rice is soft and moist. sugar. Remove from heat. PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Remove from oil.
5. margarine and chopped parsley. 2. Boil the 6 cups of water. Chapter Five BREAD. leeks and green pepper 5. Cook over medium heat for 5minutcs. Drain and serve with coconut as snacks. Chop the peppers and onion and set aside. Keep stirring for 2 minutes. Season to taste of necessary and heat through for about 3 minutes. 3. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. 3. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. added salt and sprinkle the clean rice in the boiling water. Stir in the cooked sweet corn. Cover pot and boil until cooked hut grain are separate. Noted: 1 tablespoon sugar may be added to sweeten the fritters.41 2. 2. 4. 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. 4. 3. Wash and clean liver. DOUGHNUT AND SANDWICHES . Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Heat the oil in a large frying pan. Note: Prepare corn foo-foo. Stir in the cooked rice. 4. add the grated liver. rice and yam flour foo-foo as in plantain. 4. melon-vegetable. Stir very well to avoid lumping in the foo-foo. agbono or mixed vegetable soup. clop onions. Stir very well all over and turn into a dish. Remove any fat from liver and chop or grate into small bits. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Cook rice with stock and salt to taste. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Serve hot with spicy fried chicken and cucumber salad as a main dish. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Remove rice from heat if tender but not soft. seasonings and chopped vegetables. 5. FRESH CORN FRITTERS 3 fresh corn cobs 1 onion Vegetable oil for deep frying salt to taste 2 fresh peppers 2 tbsp palm oil Method 1. 6. Serve warm with ewedu. 6. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Meanwhile. Cook and leave to cool. stirring gently. fluffing up to loosen the rice grains. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Heat the water to boiling in a pot. Heat vegetable oil to faint smoking point. 7. celery. Shell the corn and wash well. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. 2. 3.
Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Bake until golden brown. Combine margarine. Let rise till dough is well risen above the pan edges (double or three time size). Proof for another 15 minutes. If the temperature of the water is too high. 2. Knead lightly and keep covered for 10-15 minutes. More yeast is often used but they require the same fermentation or proofing process. With the sponge method. 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 . water or other moisture. If liquid milk is to be used. They are made from flour. 3. Stir or knead every fifteen minutes. Bake in pre-heated oven for 40 minutes. yeast. 5. Fat is used to soften and lubricate the dough. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. A variety of fillings can be used. Add dissolved yeast to flour and mix the mixture to a soft dough. 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. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. 4. Gradually add the flour to make a stiff dough. salt. blend remaining sugar. Sugar is used to sweeten bread and to aid the process of fermentation. 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. 5. roast bread should be soft. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Weigh and measure all the ingredients set aside. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Knead again on floured board until smooth and elastic. sugar and salt in warm water. Nutmeg and other flavoring can be added to bread to improve flavor. Reserve 2 tbsp flour for kneading. When dissolving yeast ensure that lukewarm water is used. Knead the dough. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Dry milk is more often used. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 3. After 1 hour shape into a round loaf and place in well greased pans. Cover with a slightly wet towel in a warm place. 6. sugar and fat. Yeast is the raising agent and it grows best in lukewarm water. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. remove from pan unto wire racks to cool. When baked. moist and tender in texture. Cover and put in a warm place for hour. Allow to m for 10 minutes. aid fermentation and contribute to the colour. 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. Shape into loaves and place in well greased pans. milk and flour in a bowl. fat. 7. 4.42 Bread are loaves made of soft doughy that are leavened with yeast. In a large bowl. fat and dissolved yeast. while low temperature retards the fermentation process. Method 1. 2. sugar and fat are mixed and allowed to ferment. the yeast will be destroyed. Dissolve yeast. yeast. part of the flour. eggs and milk than the plain bread. Soften the yeast in lukewarm water. Milk is used in some bread mixture in lace of water to increase the nutritive value.
Place in a greased bowl and grease top of dough. Add the dissolved yeast and I mix in the beaten egg. Mix the flour and the rest ingredients. Add yeast (now in bubbles ) and beaten eggs to the mixture. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . punch down. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 ½ tsp dry yeast 1½ tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk ½ tsp nutmeg Method 1. Place the bowl of dough in a warm place to rise for about 30 minutes. Leave to proof in a warm place for another 20-30 minutes. Cover and proof it a warm place until double in size. Sieve the flour and salt into a bowl and rub in the fat. 5. Makes 15 rolls. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Dissolve the yeast and sugar with the warm milk. Shape into balls. Bake in a moderately pre-heated oven for 30-40 minutes. 3. Dissolve the yeast and sugar in the warm water. soften than that of plain bread. Add flour. 2. 8. 4. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Cover and let it rise for about 5 minutes. 4. 8. Grease a medium-sized cake pan and fill the dough into the pan. Place each in well greased queen’s cake pans. 6. salt. Gradually stir in the yeast mixture into the whole meal and fat mixture. fat and whole meal flour in a bowl and set aside. nutmeg currants and milk together. Cover and let rise (5minutes) 3. 2. 6.43 Method 1. Mix and knead thoroughly till smooth and non-sticky to the hands 6. 7. Note: Whole wheat bread is usually heavy. 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. 5. Combine salt. Method 1. 3. Process whole wheat grains into flour or purchase whole w heat flour. Mix sugar. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Mix thoroughly with a wooden spoon to obtain a soft dough.for 15-20 minutes. Dissolve yeast in lukewarm water. Knead again slightly on a floured board and place in a greased bread loaf pan with cover or shape into balls in any baking pan. 7. Mix well without kneading. Cover and let rise for about 20 minutes. reserving 4 tbsp. Place a warm place to rise till double in size (5045 minutes). 4. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 2. 5.
Turn dough into a flavored board and knead briefly. 2. Add the melted margarine. Add the dissolved yeast and gradually mix in flour into a smooth dough. Sieve the flour. Add beaten eggs. 2. Roll doughnuts in a tray containing sugar. add sugar and mix thoroughly. Mold back each carefully to seal the hole. Add milk and mux. Serve as snack or tea dainty. 5. 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. 4. Take the basic doughnut recipe. Heat the vegetable oil in a deep frying pot to a moderate temperature. 4. (See pp). Knead lightly. sugar. salt and nutmeg into a bowl and rub in the margarine. Place in a warm place to rise till double in size. Divide the dough into round doughnut shapes without hole al the centre. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 8. 2. Gather mixture lightly and set aside for 1 0 minutes. 1 . 5. Using a round cutter. Sift the &y ingredients together and add to egg mixture. Press a floured thumb into each doughnut and add a little jam. Roll the cooked doughnut on granulated or icing sugar. 6. 5. Dissolve the yeast in half of the warm water. Combine milk and flour. . Drain off an roll them in sugar if desired. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water.44 1 ½ tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water ½ tsp nutmeg vegetable oil for deep frying Method 1. Then place dough in heated deep oil and fry until golden brown. 3. Ad vanilla and mix well. cover and allow to prove until double in size. . 2. Roll out to floured board 1 or inch thickness. salt and nutmeg. 3. to the mixture add to mixture. 3. Ferment yeast in half of the warm water. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 ½ tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water ½ tsp salt 50g sifted flour (for rolling) 1 ½ tbsp powdered milk Method 1. Deep fry the doughnuts till golden brown and drain off fat. Place them on a greased tray and cover with thin polythene. In a bowl mix margarine and the remaining warm water.. Let dough rise for another 40 minutes or till double in size. strawberry etc) vegetable oil for deep frying Method 1. Add one tbsp sugar to facilitate fermentation of the yeast. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. ensuring that the heat is not too high or too low. Slightly beat eggs in mixing bowl. about 1 tsp in each hole. 4. 4. Tack each firmly with lightly wet fingers. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. roll ot dough to Y2 inch thickness and cut out round shapes. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. prepare the dough according to the instructions for preparation. 3. 9. 7. Leave in a warm place to prove until they are well risen (double in size) 6. Place them on a well-floured tray.
Vegetables like lettuce tomato and onion slices may be added. 6. Sandwiches may be served hot or cold. Keep them covered and use as tea sandwich. Dissolve yeast in half of the warm water. 3. Rub in the margarine. Mix all the siffed dry ingredients together in a small bowl. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. ketchup or mustard cream). 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. sardines. 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 . boiled or fried egg. salad and various types of food. the bread cam be sliced before or cut after filling if necessary. Also do not use filling that can soak the bread. 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. Knead to elastic-like texture. 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. b) The filling can be made from meat. egg and almost the remaining water or as needed to obtain correct consistency of dough. Fry in hot deep fat until golden brown on both sides. Handle gently. 6. In using fillings. especially when some items have to be chopped or mixed up. closed or multi-layered. Day old bread is usually preferable. Drain and mash sardines. Corned beef or chopped egg can be used as alternative. jam. Add the dissolved yeast. SARDINE CANAPE 1 can of sardine 1 ½ tsp grated onion 10 slices of buttered bread triangles 90 grams or 6 tbsp margarine pinch ground ginger Method 1. 3. 2. Cut into 4-6 inches of the base of the triangle to form a crescent. Mix thoroughly into a soft. smooth and pliable dough. 4. Spread on crackers or toasted bread triangles. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. d) A garnish should be added to a sandwich when it is ready to be served. roll out into ¼ inch thickness. Avoid making very large sizes. jams and other spreads. Roll out on floured board to inch thickness and cut with doughnut cutter. Makes 20 doughnuts.45 5. When sandwich is planned for lunch. Party or tea sandwiches should be in small triangular sizes. 8. They may be filled or spread with a variety of items such as meat. Combine sardine and blend with remaining ingredients to desired consistency. it should be attractively arranged. SANDWICHES Sandwiches are meals that arc made of regular or special bread. 2. 5. with or without sauce such as (salad cream. corned beef. When dough is ready for proofing. Drain off fat and roll in granulated sugar or top with favorite icing. 7. 4. fish. Add some currants/fruits if available before folding into crescent shapes.
All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. It must not be heavy. 2. There are four basic method of mixing cakes 1. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. sticky or crumbly. The cake must be baked in a well greased pan for easy removal when baked. Combine all ingredients except mayonnaise and the bread. Chapter Six CAKES. beaten eggs and milk are beaten together to blend thoroughly. 4. In order to produce good quality cakes. fruit upside down or carrot cake. the equipment available. adequate size of pan and baking temperature. An examples of this type is chiffon or feather cake. but egg yolk and fat are not included. The creaming method usually produces better quality. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from .15minutes. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. The eggs are separated and only yolks are beaten into fat mixture. Combine all ingredients except bread in a bowl. Small cakes like queen cake . baking powder and salt) are folded into the creamed mixture. Queen cake and ginger bread can be made in this way. In addition. marble cake and coffee cake. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. even in colour and firm. 2. A good quality cake must be light. it is essential recipes and use proper ingredients appropriate method of mixing. Pure sponge cake uses only egg whites. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. type offat and amount of time available. Beaten eggs. Fill the bread with the grilled meat. sugar.. The pan must not be filled more than half for two-thirds with the batter. Regular bread slices can also be used. In choosing mixing method. 4.46 Method 1. cakes. Split the oblong rolls in half and spread margarine on the sliced surfaces. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. milk and vanilla are gradually poured into the creamed mixture. sides of pan when baked. Also. The quality of cakes is very important. Pastry-blend or rubbing in method involves blending of fat and flour together. 3. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. eggs and raising agent. The flour mixture and milk are added to the cream mixture and set aside. large cakes must be level at the top.15 minutes. Cooked on both sides. 2. Remove from heat and slice the rolls into two. Conventional sponge method in which the fat and half the sugar being creamed first. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. 6. In a separate bowl. The mixture is well beaten till light and foamy after which the dry ingredients (flour. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. consider the quality and type of cake as indicated by the recipe. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Put in the oven to bake for 10. Examples are queen cakes. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. the melted margarine. spread ½ teaspoon mayonnaise on the meat. the cake will be hard when baked. Toss well. 5. 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. All ingredients must be at room temperature when mixing cakes. sugar and flour in addition to flavorings. Examples are shortened cake.
Fold in well 5. Add vanilla and cream well. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Add the lemon juice and the milk gradually as the constituency becomes stiff. 4. QUEEN CAKES (RUBBING . Sprinkle lemon rind over remaining flour. Finally fold in the last portion of the flour mixture and remaining milk. Stir in lemon rind and mix well. 3. 6. Cream margarine and sugar thoroughly until fluffy: 3. When the knife comes out clean. it means the cake is baked. 5. sieve two times. 3. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Gradually pour beaten eggs into the creamed mixture. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. 2 tbsp desiccated coconut or currants can be added when mixing. Having all ingredients at room temperature. When baked remove from heat and place on cooling racks. . Sponge cakes must be light with firm spongy texture that springs back when pressure is applied.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. 8. Note: 1 ½ tsp vanilla. sugar and vanilla together with electric mixer or wooden spatula. one at a time. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. and beat with wooden spoon. Cream margarine. 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. salt and nutmeg. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Sift the flour. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. salt and nutmeg into a bowl. 4. beaten well in each addition. Nutmeg (grated) 3 tsp baking powder 4 egg. lime/lemon rind 150 grams sugar ¼ tsp. Grease cup cake pans and fill the pans. 2.47 should have good shapes and rounded but slightly peaked tops. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 7. 2. Spoon mixtures into well greased queen cake pans or paper cups. 2. Make 12 small cakes. baking powder. Sieve ‘flour with baking powder. alternating them. Add the washed eggs. until well mixed Add baking powder and nutmeg into flour. Cream well until the mixture is light and fluffy to a dropping consistency.IN. Beat egg and stir into the flour ingredients. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Now add a half of the milk and a second of the flour.
3. Using a whisk or mixer. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1.48 4. invert on a cooling rack can iced or served with vanilla sauce. salt. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Serve 10. 3. Put water in a small pot to boil. margarine. 6. grated carrot and toasted coconut. Add vanilla mix well and serve as a warm sauce over cakes and puddings. 5. Sift cocoa powder into one portion and the pink colouring in another portion. Bake in 350°f in a pre-heated oven for 45 minutes. Cream margarine and sugar thoroughly. peeled and mashed 2 large eggs 1 teasp. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 4. Bake in pre-heated oven for 40 minutes. brown and pink) in 3 bowls. 2. Blend in colours very well without over mixing batters. Cream sugar. one at a time. alternating with milk. Spread the brown mixture at the bottom of the pan. baking powder and all spice together. 6. blend eggs. sugar and vegetable oil. custard powder and nutmeg. vanilla and currants alternately. Slowly add vanilla and egg whites. 4. Serves 12. The batter is now in three colours (cream. 7. Baking powder l tsp baking soda 120m1 diluted milk . Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. Pour into a well greased square or round pan. 2. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Stir the mixture into the boiling water. Sift flour. Using an electric mixer or whisk. 2. Fold in the sifted dry ingredients alternately with milk. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 ½ tsp all spice 175 grams sugar 300 grams grated carrots 100 grams raisin/currants 200ml vegetable/soft margarine 360 grams flour l tsp salt 2 tsp vanilla 3 tsp baking powder 150 grams toasted coconut Method 1. Top the brown with the pink as second layer. 3. Mix the batter thoroughly. Sift flour. Stir in flour mixture. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Mix well and share batter into three equal separate portions in 3 bowls 5. beat well after each addition of egg white. 6. When baked. Add dry ingredients. baking powder cream of tartar and salt three times.
Method 1. then stir in the toasted coconut. Beat eggs and add to margarine and sugar mixture.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Mix thoroughly until foamy. Sieve out fruits and toss in little flour. 6. 3. To make the topping. 7. Preheat the oven 4. Add the flavorings. Gradually fold in the flour mixture and floured mixed fruits. and leave to cool slightly. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 ½ tsp baking powder 150 grams mixed fruits 300 grams soft margarine 300 grams brown sugar 90 grams (6 tbsp browning/caramel) 1 tsp all spice 1 tsp vanilla 150 grams raisin/currants 1 tsp lemon juice 1 tsp strawberry flavoring 1 ½ tsp rind of one lemon 1 tsp almond flavor Method 1. Sift together the flour. nutmeg. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. 2. 2. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Beak in the eggs one at a time. Place on a wire rack to cool completely when fully baked. Bake at medium heat until cake is cooked (45-50minutes). 4. Soak fruits in brandy. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. baking powder and soda. 3. allspice and baking powder. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . 4. Remove from heat. Note: Caramels. lemon rinds and remaining brandy. Spoon topping over the whole top of the cake. sugar and vanilla until light and fluffy. 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. using half of the milk. place margarine. 5. Melt the margarine and ensure that all the ingredients are held at room temperature. 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. 2. This can be used in place of browning. Add caramel or browning to sugar mixture. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Fold in the flour mixture into the margarine-sugar mixture. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture.) ¼ tsp all spice 200ml prepared caramel 1 ½ tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. Pour into a greased brunet pan or hollow pan. Cream margarine. 3. Pour batter into well greased and floured pan. Sift together the flour. 5. honey and grated coconut in a sauce pan and cook for about 5 minutes.
add half o f t h e flour and mix until smooth. Put the oatmeal in a large bowl. Serve with vanilla sauce as a dessert/sweet. Add the remaining flour. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. . 5. When adequately risen again. margarine salt and the remaining sugar in a bowl. bake in pre-heated oven at 4000 f for 10 minutes first. Set aside and leave to cool completely before using for cake or caramel custard. 4. 4. little at a time. Set aside until lukewarm. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. CARAMEL 100g sugar 200m1 cold water Method 1. Makes 2 loaves. stir in the warm milk and boiling waters. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 6. 3. Boil sugar and water quickly without stirring until golden b r o w n and glossy. bake in a pre-heated oven for 30 minutes. 7. Add the margarine. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. When double in size. Remove from pan and insert on cooling rack. 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. 3. 2tbsp sugar (reserve 2tbsp) and the salt. 2. Stir the dissolved yeast into the oatmeal mixture. 3. Method 1. Mix again and knead a second time. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Combine margarine. Fold in the dry ingredients alternately with the milk. 2. Cover and set aside for 5minutes. Dissolve yeast in warm water with l tbsp sugar. Mix the soya bean flour. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. The pineapple should be evenly distributed all over the bottom. 5. 3. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Reduce heat to 350°f and bake for 4Ominutes. Shape in to two loaves and place in a greased bread pan. 2. 4. 2. Beat well until the mixture is well blended. Mix dough thoroughly until it stops sticking to the hands.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. Add one egg at a time and beat thoroughly. sugar and vanilla and cream well. 6. Shape into loafs and place in a warm place to rise until double in size. reserving some for kneading. 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. Place on a board and knead until firm and glossy. Pour cake batter over the pineapple as a second layer. Bake at 350f for 50 minutes or until cake is golden brown.
Grate the coconut and spread out on a baking tray and put in a preheated oven. 2. 2. Occasionally. Prepare caramel and set aside to cool. Toss together and set aside. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. 3. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 6. beating very well. Cover and set aside for 20 minutes. Add the egg yolks one at a time. Decorate for anniversary ceremony when cool. Gradually blend in the softened oatmeal. 2. Beat egg white again. . Now sift the baking soda. cinnamon and salt into the sifted flour. Stir in the orange rind. .51 DESICCATED COCONUT 1 coconut Method 1. Bake till dry but not coloured. 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. Grease a medium. Cream margarine and sugar until light and fluffy. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Beat eggs till thick and mix in to the sugar and fat mixture. 4. Gradually beat in tile beaten eggs. Store in air tight containers for later use when cold. Sift together the first 5 ingredients twice 2. stir to prevent burning or uneven browning. vanilla and almond extract. Mix together and add the currants to mixed fruits. 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. 3. Fold in the flour ingredients. beating well. Mix the brown sugar and margarine till soft. 5. Cream margarine and sugar till light and fluffy. 3.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Bake in a pre-heated oven at 350° for about 45 minutes. 4. 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. Add the caramel. pour the boiling water over the oatmeal and mix thoroughly. Break and grate off or scrape away the brown surface of the coconut flesh.
salt and baking powder till the mixture becomes crumbs. 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.52 5. Yields 1 serving of4 pancakes. At this time the underside of the pancake is golden brown. 2. In a separate bowl beat the egg. Cover and set aside for about 10 minutes. Serve as a snacks. . 6. Stir in the nuts and mixed fruits. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Heat the oil for frying and use oiled spooned to scoop the mixture. Sift the flour. 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. beat the mixture lightly for about 3 minutes. 4. Mix the flour. Stir in the dry ingredients into the milk egg-mixture. Stir in the milk and mix thorough. 4. Heat vegetable oil. Fry until golden brown on all sides. Cover and allow to ferment till it bubbles (1 5 minutes). Pre-heat the oven. 8. 5. remaining sugar and salt in a bowl. rise to the top and become popped. Alternately mold batter in balls and drop in the heated oil. Dissolve half of the sugar in the yeast. 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. 7. Beat and drop the batter in balls from oiled Spoon into the hot oil. Beat the batter until it is smooth. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 5. 6. flour. Allow to cool and cut into squares to serve as finger food. Drain out oil and serve as snack. 3. margarine. fat. 9. Mix the sifted flour. 5. Add scrambled eggs or sausage as breakfast dish. 7. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Serve with honey or pancake syrup. Flip the pancake cover to brown the other side. 3. Stir in the fermented yeast with a Spoon and beat the mixture lightly. 3. 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. salt and baking powder. milk and vegetable oil. sugar. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Sift sugar. Bake in the pre-heated oven for about 45 minutes. 4. When brown. test for doneness and remove from heat. 2. Using a wooden spoon. Make a well at the centre of the flour mixture and add one beaten egg at a time. Lightly grease medium-sized baking pan and pour the batter into the pan. Fry until the mixture is light brown and remove with a straining spoon.
Cookies is another favorite snack made from soft dough. Before mixing the ingredient for pastry. fat. When baked. Fill with meat. The water is used to bind the ingredients. The tops at the top of each pie with fork or knife to permit steam to escape during baking. fat. eggs and milk. Over mixing will result in toughness of cookies. The surfaces may be smooth or rough. the pastry dough should not be over stretched when rolling and cutting. It produces very tender and flaky crusts. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Add the fat and mix until mixture looks like fine bread crumbs. The pies must be sufficiently filled. Sprinkle with enough cold water to moisten. It produced less flaky and tender crusts and it is often used for commercial productions. BASIC PASTRY (FOR MEAT. They should be removed from the trays immediately they are baked. Toss flour and salt together. Pie filling must be made earlier and cooled before filling the pie shells. Plain pastry may be classified according to the ratio of fat to flour. For best result. After mixing. 2. chilled and cut into desired shapes with biscuit cutter. 3. The softer doughs may be dropped on baking trays for baking. tender and golden brown in colour. When mixing and rolling. Alternatively. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. pastries should be flaky. After mixing. 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. Makes 8 pies.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. Bake in pre-heated oven for 30-40 minutes. 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. the dough is lolled. 4. Prepare the filling and set aside to cool. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. 6. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. salt and water. always set aside some flour that will be needed to sprinkle on. rising agents and flavorings. sugar. 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. Gather into a ball and set aside for 15-30 minutes. Cold water is added gradually to the mixture and it is combined together. 7. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. The dough is gathered to form a ball and rolled on a flat surface. . 8. Cover the pie shells and seal properly. 5. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Cookies can be mixed by creaming method or pastry method. pies may also be fried in deep fat. Roll out to ¼ inch thickness on floured board and cut into shapes. fish or sausage fillings. nor too soft or crumbly. The salt contributes to flavor and the fat gives tenderness. (2) Flaky pastry has ratio of two-thirds fat to the flour. and cold water is desirable. board and dough when rolling. It is made with flour. Cookies should neither be too hard. well folded and sealed together to prevent leakages. The flour must be of good quality in order to produce firm products. Cut the top with a fork and the beaten egg.
Handle dough as little as possible and place balts on a floured board. 4. Cook for 8 minutes until beef is cooked. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. water and the seasonings stir well to mix up ingredients. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 5. 9. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. melt margarine or heat oil and add onion. 3.54 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. In a saucepan. Sprinkle flour into the mixture. spread the mixed sausage on the surface of the rectangle. 5. Make a well in the centre of the mixture and add water gradually to form a past. Using the rolling pin. 2. nutmeg and sa1t Toss together until mixture forms crumbs. 2. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Roll over in two or three folding. Bake in preheated oven for about 40 minutes or till light brown. 4. Add baking powder. 3. Add the beef broth. Mix the sausage and curry or nutmeg. . chopped and boil 2 ½ margarine or vegetable oil Method 1. Use fork to cut the top of the rolls and place in greased pan. 4. 5. Add carrots. Gather the mixture in small balls without kneading. Sift flour and salt 2. which now gives 4 sausage rolls. Using a spoon. Remove 2-3 tbsp of flour mixture for rolling out. folding in and stirring well un flour is well absorbed. 6. Roll up the remaining pastry. 3. Rub the sausage generously along the centre of pastry. Rub in the fat into the flour. 6. 8. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. See diagram for rolling out cutting guidelines. 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. 7. Stir-fry for 2 minutes and remove from heat. roll out the dough into Y2 inch thickness in rectangular shape. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Prepare the margarine or oil pastry. In a bowl cut in the margarine and rub in to have flour crumbs. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Fry for 2 seconds and then add minced beef or fish flakes. peas.
7. pepper. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. the chin-chin will soak the oil and will no be crisp. 3. Heat the vegetable oil and onion in a frying pan for 2seconds. 5. 6. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish ½ tsp curry 3 tbsp milk 6 tbsp margarine (90g) ½ tsp ground pepper 200g plain sifted flour ½ tsp soy or maggi sauce pinch salt and pepper ½ tsp baking powder Method 1. Place the yolk in a bowl with the minced fish. Heat oil in deep fryer and fry the rolled up egg till golden brown. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Do no knead pastry. 2. 3. Cover each half. 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 . pressing together to form a whole egg again. 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. Peel the boiled eggs. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. seasoning and water. milk. curry. Stir well and sprinkle in the flour to bind the ingredients. 3. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Add cold water and bind together. 6. Seal the edge of the last fold with little water. Note: Corned beef or sardines can be used as alternatives. Gather the mixture into a ball and roll into ½ inch thickness on a board. If heat is too low or much quantity is fried at time. Make a thick paste with flour remaining margarine. flour and salt into a bowl. flour board with reserved mixture. Cut into rectangular shapes and fill them with the cooked fish filling. 2. Sieve the baking powder.55 2. Pre-heat oil and fry until light brown. FISH ROLL a) Fish filling 250g flaked cooked fish ½ tsp flour ½ tsp curry ½ tsp salt 2 tbsp water ½ chopped onion 2 tsp vegetable oil Method 1. 5. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. pepper. Serve wit groundnuts as snack. 4. Split into 2 sections again and garnish with cucumber slice to serve. Drain and serve hot. salt. 3. cut length wise through the middle and scoop out the yolks. Add the flaked fish. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. salt ingredients thoroughly. 4. 2. Allow chin-chin pieces to drain off oil after frying. 5. 6. 4. 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.
After 5 minutes of whisking. Rub in the margarine for the flour mixture to form crumbs. Sieve baking powder into the sieved flour and sieve the sugar separately. When baked. 9. 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. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. turn out the cake on a sugared paper and remove the baking paper carefully. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 2. 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. Grease a swiss cake pan and line with a greased paper. vegetable oil for frying . Use a pastry cutter to cut pie shapes. Serve as snacks. Remove sugared paper and cool the roll on a cake rack.56 Method 1. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Peel hard-boiled eggs and set aside. 7. 3. Cut the margarine into the flour ingredients. Fry pies in heated vegetable oil till golden brown. Fold in lightly with a metal spoon. Now spread the warm jam all over the surface of the rectangular-shaped cake. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Heat oil for deep frying and cook the eggs under moderate. heat until the coating is golden brown on all sides. Now whisk. Reserving one table spoon of flour. Put the mixture in to the greased pan over the paper and spread evenly. Make a well in the centre. Cut into smaller rolls. 5. Now coat the shelled egg with remaining flour and wrap each egg. 3. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. mix flour. sugar. Gather the soft dough in a ball. Taking one at a time. Coat the remaining eggs. 7. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. sugar and salt together 3. Bake in a pre-heated oven until golden brown and firm.80m1 water ½ tsp baking powder Beans. 2. 4. Gradually fold in the vanilla and warm water. drain serve as snack or cocktail. 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. 8. with a portion of dough. 4. salt and baking powder into a bowl 2. Roll out pastry about ¼ inch (1/2 cm) thick. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 8. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 6. 4. Fill each pie shell with the prepared filling. 6. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Add cold water to make the dough. Sieve flour. without stretching. 5. 5.
Use filling for sandwiching sponge cakes as well. 6. fresh fruits drinks. Blend vanilla and desired food colouring. fruits juices. 2. Gradually add flour. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Nutritious drinks provide specific nutrients to help fight illness. Stir in the coconut and mould into I inch balls. sugar and vanilla. Sedatives: Alcoholic drinks. Make 3 dozens. tea and cocoa are popular in meals. Soft drinks. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. 3. Cream margarine. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. minerals and vitamins. They are later mixed with water or other beverage and served chilled. 2. 4. flask and teapots. 5. 2. coffee. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. 3. Bake in slow oven for about 20 minutes or until firm to touch. beat until blended. Chill for ease in handling. mineral water. Beat in egg and vanilla. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. Allow them to cool thoroughly before removing them from the baking tray. egg drinks. 3. 8. as accompaniments to meal or the final course of a meal. add flour and mix well. egg hot drinks. Energizers: Malted and vegetable drinks. Nourishers: Milk shakes. 2. Stimulants: Coffee. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. malted and vegetable juices. boast the body’s energy and vitality and ensure a healthy lifestyle. Beverages may come from mostly animals or fruits and vegetables. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. beer etc. 5. fat. Stir in the water. 3. Refreshers: Fruit drinks and soft drinks. 6. Peel or scrape off the brown back of the coconut flesh. ensure that good quality fresh fruits are used. Shred coconut and set aside. Cream margarine and sugar. Remove from heat and cool on wire racks. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. 7. Put 2 or 3 cookies together with the vanilla filling in between them. Maintenance of proper hygiene is important when handling the ingredients. Makes 2 ½ -3 dozens. 4. lemon grass and scent leaf tea. When preparing beverages. 4. . They are grouped as follows: 1. However. Milk contains protein. 5. ensure that you use appropriate’ utensils like jugs. cocoa. Also. Add sugar alternately with egg white. Now prepare the vanilla filling that will be used to sandwich two or three cookies together.58 Method 1. 6. Place the balls apart in an ungreased baking tray or sheet. fruit and milk drinks are more nutritious. Bake for 8-10 minutes. stimulating drinks between meals. tea. the beverage is known as fruit drink. beating until light and fluffy.
Blender can be used to crush the pulp before sieving. Squeeze out the juice. Wash and cut fruit into halves. 2. . Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Combine these in a bowl to prevent browning of the bananas. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. 2. Using a sharp knife. 3. Chili before serving. 4. Slice the bananas and dice the pineapple. peel pawpaw and remove the seeds. Sweeten with syrup 3. Pour over the juice in a jar. 3. 2. reserving the shell. discarding the seeds. Orange and pineapple juices maybe added. trim the edge for the watermelon shell by cutting a saw tooth edge. Stir in the orange juice. Wash. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. 3. Cool and add to fruit drinks. Leave to cook and chill before serving. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Remove seeds. 2. scoop out the pulp and squeeze out juice through a sieve. Boil the water and leave to cool. Make ½ inch water melon cubes from the scooped watermelon. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. Add syrup to taste and the lemon juice. Boil for another five minutes for4fie syrup to thicken slightly. Wash fruit and cut into sections. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Scoop out the melon fruit.
the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. peel and remove the hard core at the middle. Pour into jugs and chill before serving. 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. 3. Filter very well and discard the chaff. Serve chilled in glasses and garnish with lemon/lime slices. 5. 4. 2. Method 1. remove immediately from the water and place them in a sauce pot. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Serve chilled. Add the pure water and strain into a glass jug. Cut into small chunks and put in a bowl. Sweeten with syrup or honey if desired. 2. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Use a blender or juicing machine to blend the fruits. Boil the 3 litres of water and pour over the washed zobo. 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. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Mash the pawpaw or pulp in a blender. Wash lemon(s) and squeeze out the juice. 5. Add previously boiled water to mashed pawpaw and strain into a glass jug. Leave to cool completely. stir in the ginger or cloves and set aside for few minutes. Stir in ginger. Stir in the pineapple juice and sugar to taste. Add the bitter lemon last. Scrub pineapple. Wash. Sort the dried zobo flower to remove all dirt in it. 4. Alternatively. Mix well and pour in to cocktail glasses. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Add the pure water to filter and obtain the juice. Add ice blocks to serve immediately. 6.60 2. scrape and grate carrots. Garnish side of glass with cucumber/lemon slices. Cover and keep drink until cold. 3. but do not peel beet root. Wash them in clean water. 2. Cut beetroot in to small pieces as well as the apple. 2. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. The fleshy part of pineapple is cut and served as a dessert or refreshments. Sweeten with syrup and add the lemon juice. Wash. 3. Add lime and syrup. 4. Remove from heat. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. 7.
2. Garnish with orange slices serve in tall glasses. add sugar or syrup (if necessary) and boil for 20 minutes. 3. 5. Wash fruit very well. After heating cool and chill drink till service time. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Pour the fruit juices and tea over a large block of ice in a punch bowl. Serve immediately in wine glasses garnish with lemon slices. Avoid use of aluminum utensils. 6. Crush it and pass through a sieve to extract the juice. 4. 2. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Chill till serving. Note: Pineapple or grape fruit juices may be used or added. Place in a bowl and add a little water to the fleshy part. Pour mixture into an air-tight plastic bowl and cover well. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Mix the orange juice and milk together. Serve in tall glasses garnished with few pawpaw chunks. 2.61 Method 1. Mash but do not blend the plantain pieces and add the water. Chill the orange juice and the wine. Chill and serve garnished with lemon slices. Pour liquid into a pot. chilled. Filter the mixture through a fine sieve into another plastic or glass bowl. Mix all the ingredients in a punch bowl. 4. 5. 3. 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. 3. 4 lemon slices 2 tbsp sugar syrup . sweeten to taste with the sugar or honey. Add syrup and nutmeg/vanilla. M ix in remaining water and strain the liquid into a glass jar. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 6. 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. Wash and peel bananas/plantains. Add the bitters and ginger ale. Remove the flesh of the sour sop and discard the seeds. Add milk flavour 2. 2.
BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Stir well and add the wine or ginger ale. Cover the jug and allow the lemonade to cool. Dust with nutmeg as garnishing. Push the lemon pieces and apple sections through a juice extractor/blender. Pour into glasses. 3. Serve chilled. Mix all ingredients either by whisking or mixing in a blender.62 Method 1. Add ice cubes and lime/lemon slices and serve chilled. Add the syrup to the juices 4. Half a teaspoon of brandy flavor can be used in place of pure brandy. Wash and break eggs into saucer. Mix well after each addition. strained juice and sugar syrup. Combine the juice in a bowl. Add eggs to mixture. 3. Blend half of the orange juice and milk in a blender until smooth. Stir in the remaining orange juice. 2. Serve into four glasses and add ice cubes. Peel the lemon and out the pit including the seeds. Wash and cut apples into sections. 2. 2. 2. Chill the brandy. 2. Stir in the syrup and strain. tangerines. Serve chilled with lemon slice topping as garnishing. 3. Note: Oranges. Wash lemons. 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. lime or grapefruit can be used in place of lemon or in addition to lemon. 3. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Strain the juice into a jug. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Squeeze the juices from the lemons into a jug. Stir in the brandy. Add sugar if desired. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Cut into pieces. Dissolved sugar in water. one at a time. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. 4. 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.
floured baking pan. 7. Add three quarters of the water to the carrots and strain out the liquid into a bowl.63 Sugar to taste 800m1 water Method 1. CHIFFON CAKE 4 eggs 100g sugar 100gflour 1 tsp baking powder 50g margarine/3 ½ tbsp vegetable oil ½ tsp cream of tartar 1 tsp vanilla extract/lemon extract Method 1. Add the remaining water to the crushed mango and filter out the liquid. Add margarine and nix well 2. Place in a bowl and mash very well. beans pie or fish pie. making sure that it is not stretched 4. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. stirring well till dissolved 2. sugar and cream of tartar in a bowl over a pan of hot water. Leave to cool 3. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 6. Fold in sifted flour and baking powder very gently 6. 5. 2. Melt margarine and leave to cool. Remove from heat and whisk until cold and thick. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Beat in the vanilla and lemon extract. Cream eggs and sugar. Serve chilled in glasses with ice cubes. Place in a greased. cloves and vanilla Mix thoroughly. appropriate cooling temperature is important for maximum enjoyment of such dishes. vegetable tarts. 4. They increase the enjoyment of meals. 4. Therefore. 3. Mix carefully until slightly smooth Handle pastry gently. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 2. Cover and set aside. cakes an puddings) and light dessert dishes (ices and fruits). creamy and double in size is obtained. PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or ½ tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar ½ tsp ground cloves 1 pack cream of coconut Method 1. Fold in the melted margarine or vegetable oil gently. Allow to rest in a cool place before using for jam tarts. Whisk eggs. Wash. In preparing and serving desserts. 3. it is important to maintain good hygiene in order to prevent contamination of the products and prevent excessive changes in temperature This is very important in serving milk and fruit salad desserts. Continue until smooth mixture that light. Most light desserts are usually served chilled. peel and chop mango flesh. 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. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Cut up carrots and blend to a smooth pulp. Stir in the run or run flavouring. 5. 3. They are usually served as the third courses in meals (fruits pies.
5. Add vanilla and chill before serving 8-10 servings. Beat reserved egg whites to stiffness and fold into the cooled milk. Get the egg-milk mixture from freezer and beat till smooth and creamy. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Serve in cups. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Cook water in a pan and leave to simmer. Freeze in covered plastic container until it is firm (4hrs). milk. make it thick and set aside. 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. sugar and egg yolk together. 6. Cook for 2 minutes longer and remove from heat. Gradually add the vanilla or banana flavor essence. salt and milk. Serve as dessert. stirring until it thickens. vanilla. Freeze for 30 minutes until mushy. Prepare cornstarch with little boiled water.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Place the milk mixture over water simmering in the pan. beating only the milk. 3. 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. stirring constantly as the mixture boils. 4. 3. 4. Mix cornstarch or custard and a little milk. 2. Beat egg yolk and blend 25g of sugar. 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. Makes 6-8 servings. Add the cooked cornstarch and mix well. 3. Separate eggs . nutmeg and salt. 2. 5. 2. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 4. Fold the egg whites into the egg yolk and milk mixture. Beat eggs slightly.serve topped with cornflakes. Heat milk to lukewarmness. 3. Heat the mixture to hotness. Vanilla/nutmeg Method 1. fruit chunks or jam. and bake for 25 minutes. Add vanilla and pour into a shallow pan. Pour into greased baking pan. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Beat the milk mixture until thick and stiff enough to form peaks. Return to sauce pan and cook over medium heat. mixture. stirring constantly with a wooden spoon. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Remove from heat and leave to cool. 2. . Do not allow to boil. add sugar.
lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Cover and chill for at least 3 hours. Scoop into cocktail glasses and garnish with a slice of lemon. Combine all the above ingredients in plastic bowl and mix well. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Combine all the fruits in a bowl. 4. vanilla . Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. except shredded coconut. Cool and bottle. While still hot. Keep refrigerated. 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. Toss gent1y using a wooded spoon. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. 3. 4. Cook until set but not sticky (about 35 minutes). Freeze until mushy. stirring occasionally. Dissolve gelatine in the remaining 2tbsp4water over low heat. Mix orange juice and honey and pour over the fruits. 3. 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. Remove from the hot water bowl and leave to cool. 2. Top with coconut pieces. Heat 250ml milk diluted with 3tbsp water to warmness. Pour warm milk over egg mixture. 2. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. sugar and vanilla/banana flavour together. Use as spread for bread and filling for doughnuts. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Colour is golden brown. 3. 4. Serve decorated with corn flakes. Beat eggs. 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. 2. (not hard frozen) stirring once. 5. Juice from pawpaw can also be added. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 2. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Toss gently again before serving into cocktail glasses or salad cups. 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 remaining sugar and lime juice. 3.
add the eggs. Chill the milk for 3 hours 2. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Beat milk until thick. vanilla and lemon. Bake in a preheated oven for 30. Add lemon juice and sugar. Scoop gently into desert cups and top with the mango chunks. 7. Whisk the chilled milk and sugar. 4. When the bread is softened. Add the mango juice.40 minutes. When set. 4. ginger and remaining sugar 75g over a boiling water till melted. 3. 6. 5. Gradually add the gelatin mixture. Add the beaten 1 egg and whisk till thick. Peel and chop the mango flesh. Beat eggs and add the flavourings. Dissolve gelatin and chill till firm. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. BREAD PUDDING ½ loaf of bread (day old) 570m1 milk (diluted) 3 eggs (beaten) 100g mixed fruits/currants 1 tsp vanilla essence SAUCE Pinch ( ½ tsp ) ground ginger 120g margarine 1 50g sugar 1 egg 4 tbsp lemon juice 1 tsp nutmeg Method 1. add the gelatin mixture and beat well. 4. Chill milk for about 3 hours. Allow to cool Place sauce on plate and serve the pudding on top. lemon juice. 5. 2. When the pudding are cooked. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Whisk gelatin till fluffy. 5. Cover and freezer till set. mixed fruits ginger and nutmeg. 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) . Mix gently. Press the juice through a sieve into a bowl and reserve the juice. combine100g of margarine. 2. m. beat gelatin until fluffy.66 Method 1. 3. 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. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. 6. Sour sop juice (undiluted) may be used. vanilla. Sprinkle ½ of the corn flakes into a round or square pans. 6. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans.
4. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Add the sugar. Alternatively. 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. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Add flour ingredients to the creamed margarine mixture and blend well. and all spices in a separate bowl. When set remove from heat and place upside down in dessert bowls to serve. 6. Add vanilla. sugar. Melt margarine in a square or round cake pan 2. 4. nutmeg and baking powder Stir in the milk until smooth 3. Grease generously two shallow round pans. Blend in the milk gradually 2. diced 100g raisins . FRUITED ICE MILK 1 firm mango.67 Method 1. Cream margarine and sugar till fluffy. Makes 10 serving. egg and milk. mix flour. Heat the cold water and sugar in a pan till the sugar dissolve 2. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. flour. 3. 4. 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. Mix salt. Spoon into well-greased custard queen cake cups ¾ fullness. Sieve well Add the raisins. Wash peel and chop pawpaw 4. 5. orange and mango ½ tsp nutmeg Method 1. Bake in 350 of pre-heated oven for 45 minutes 6. Add the remaining ingredient and mix together. 6. 2. Make 6 servings. Bake pudding over medium heat till it is set (about 20mmutes). diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Remove syrup from heat and cool. In a bowl. pudding may be streamed on top of the cooker. Serve into dessert plates and top with ice cream or vanilla sauce. baking powder/soda. Spoon the fruit chunks evenly over the batter. Pour into the pan with the melted margarine. 5. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. flour. salt and baking powder together. 3. Pour into a bowl and stir in the orange/pineapple and lemon juice 3.
68 Method 1. 4. Serve in cocktail glasses. Remove from freezer and whisk very well Add the sugar and whisk again 3. . Cover the bowl and return to freezer and freeze till firm. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Fold the fruits into the whisked milk in the bowl.
Lift the pan off carefully and let the cake cool completely for at least one hour. 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. 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. wooden spoon. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. margarine. spatulas or palette knife. It should have soft natural brittles that should leave no marks when brushing. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. wooden spoon. Cake Board: Necessary for placing the cake. 4. For the decoration: Decorating syringes or tubes (plastic or metal). When baked. For cake baking: Cake recipe. decorating rule or comb. Icing also contributes to the taste of the baked product and prevents loss of moisture. . aesthetic value and quality of cakes. if frozen. The following are some specialized pieces of cake decorating equipment: 1. 8. Pre-heat the oven to temperature (gas mark 3) specified by recipe. richness. scale and other measuring tools. 7. cake boards. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. eggs. mixing bowls and spoon. The main purpose of icing cakes is to enhance the beauty. coffee. aluminum foil wrap. 8. Spread the batter evenly to the sides of the pan. 5. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. cooling racks. 2. design rollers. 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. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. It is available in plastic or foil scaled thick papers. 3. egg beater. Start by deciding on the type of cake desired. zigzag ruler/comb etc. Skill in application of creative knowledge in designing special decorations. For the icing: Icing sugar. plastic or metal turntable. 6. rolling boards and pins. 5. The only special tools needed are as follows: 1. Set aside. Nozzles are available in different shapes and sizes. The type of ingredients used and mixing technique. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. 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. 4. Place the cooled cake in a cake board for the icing. ingredients. Success in cake icing depends on three major factors: 1. carrot cake. 2. 3. electric mixer. Different shapes are available according to cake pan sharp. sieve etc. Cake Baking Information 1. rich cake etc) and obtaining the ingredients specified by the recipe. To remove cake from the pan. electric mixer. Cream the cake and mix to recipe directions. Always defrost the cake completely before icing. decorating bags. icing colour kits. 3. place the cooling rack over the top of the pan and urn both pan and cake over. Consider method of mixing. 3. marking rings and cutters (plastic or metal). 2. Place the cake in the pre-heated oven and bake according to temperature specified. 6. Creaming gives better result. 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. 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. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. The right equipment 2. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. nozzles. (marble. cake pans. 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.
Add remaining sugar to make icing stiff if necessary. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 12. 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. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Place margarine. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. These include cups. 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 . Brush off cake crumbs and position the cake properly on the cake board. vanilla and half of the milk in a mixing bowl. spoons. 14. For icing. Cream with wooden spoon or electric mixer. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. syrup/jam for cake icing to stick well to the cake. 5.70 9. 15. Follow the icing tips presented in this book. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. glass or stainless steel bowls that are easy to hold and is provide good support. 3. sifted icing sugar. 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. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Separate egg white from the egg. The cake with sugar. Reserve the remaining sugar. Mix Bowls: Plastic. 2. 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. 7. Beat well with a mixer or wooden spoon. 2. 4. 10. Sift the icing sugar. 7. 5. Continue beating till the mixture is stiff but is of spreading consistency. Place the cake on a cake board. gradually stir in sifted 900g icing sugar arid egg white. Cover and set aside for about 30 minutes. Add more sugar to make icing stiff if necessary. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. 9. 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. 6. Re-beat the icing mixture and spread generously over the cake surface. 3. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Cutters: These are available in different shapes and sizes. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 6. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. It Is usually expensive but use full for perfect finish. making sure none of the egg yolks get into the white and beat gently to stiffness. Apply sugar syrup or jam all over the surfaces of the cake. using palette knife or spatulas. Add the glycerin and lemon juice. 13. 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. jugs and scale. 8. 4. 11. In a mixing bowl. Use a pastry brush to remove loose crumbs from the cake.
use a pastry cloth to roll out icing for smooth finish. . Coat cake surfaces with j am or syrup. 6. 2. Gently. glycerin and cold water in saucepan and stir well until thick. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. use a textured rolling pin to roll over the coated cake to give the design on the pin. 7. and water (a drop at a time) and if it is too soft. 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. bring out from freezer. using a rolling pin on a clean board. 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. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Roll out the fondant in enough portions. 5. Add the beaten egg white. When ready to use. Use cutters to make plaits. If fondant is too stiff. Stir in the shortening and while shortening is not completed melting. As you roll. Combine gelatin. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Beat the egg white and glycerin in a bowl till frothy. Leave paste in air tight container of room temperature for about & 12 hours before using. knead the sugar mixture or fondant. Attentively. Method 1. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. pliable and no longer sticks to the hands. 5. 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. Add the sugar and blend them very well. 4. 3. allow it to defrost and knead again until soft and pliable. Smooth and shape the fondant on the cake. 3. using a wooden spoon until mixture is fully mixed up. Let mixture stand and cool to lukewarm. add the liquid glucose and water. liquid glucose. 12. 8. using cake smoother. Gather the sugar and gelatin mixture into a firm ball. 9. Knead well.71 Method 1. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Trim excess from the base. Now place half of the sifted icing sugar in a bowl and make a well. . Mix in more sugar. Dusting corn starch powder or icing sugar on a flat surface. add more icing sugar. remove the mixture from heat and add drops of flavour or colouring if desired. flower or other designs such as board twists. leaves. a little at a time until the icing sugar are added. Place the mixture over low heat and heat until dissolved. 7. use same method of preparation to apply petal taste icing using these ingredients. Decorate with piping softer icing or cut out flowers and designs. Continue to knead until the ‘fondant is smooth. 6. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. For decorative rolling. 3. Gently lift the fondant over the rolling pin and place over the jam coated cake. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. 8. 10. 4. Note: Alternatively. Mix icing sugar and gum together. 11. Attaching ornaments and sugar beads if desired. 2. 2. Keep fondant covered with a damp cloth to prevent a hard surface from forming. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable.
flowers and stars stand out in the cake. leaves. flowers and shell designs require stiff icing consistency. Fill the bag or tube half full of icing. Colour is what gives icing beauty and personality so that the cake boarders. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Chilling the cake before it is iced also makes icing easier. To achieve good decoration. Flavouring may be added to the icing if necessary 10. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. . Use a mixer to combine the ingredients. follow these guidelines. Cakes baked the previous day are more easily decorated. guide the decorating tip with the other hand. 5. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Always use enough of any colour because it is difficult to obtain the same icing colour later. For fondant icing. (b) Spread across the whole top surface. (c) Pushing the excesses to the sides. when planning for the cake. In the 45° position. trim off the crown or raised portions of the cake. Piping is very popular way of decorating. 3. This can be done after the cake is completely cool. 5. 3. 6. 9.72 GENERAL RULES FOR ICING 1. In the 900 angle. (d) Ice evenly all over the top and all the sides till all surfaces are iced. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. check the recipe for rolled fondant icing. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 4. As a basic rule. Decide on type of decoration to be done on the cake as well. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. When mixing. Using a bread knife. chilling the cake first is recommended. 8. sugar paste etc. A turntable or a turning cake stand makes it easier particularly for round cakes. 2. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 2. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. 3. Allow first coat to dry (about 30 minutes or more). Sieve the icing sugar before use for smoothness. a few drops of blue colour or lemon juice can be used to whiten the icing. Apply a little pressure to the palette knife and smoothen the top last. 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. Before making decorations. Give a smooth finish. Choose desired or appropriate type of icing. To make this easier. 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). Freshly baked cakes tend to crumble and flake off their crumbs. 2. it is important to have an idea of the cake design and the details you desire. It involves the use of piping set (decorating bag or syringe). CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. stars. 7. Use toothpick to add paste colour while liquid colouring in added is drops. 1. For royal icing and butter cam icing. The basics of piping on iced cake include the following: 1. Coat the surfaces of the cake with apricot jam or sugar syrup. Away practice the decoration on another surface before applying directly to icing coated cake. apply pressure with the other hand that follows next. Boarders of cake need medium of consistency for ease in squeezing out the icing. 4. Start by leveling the surface to ensure that the top is even and not peaked. pushing the icing towards the opening or nozzle. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Use clean and dry equipment. With one hand. Making ones special design promotes creativity and originality.
For a row of shells. cut many shapes and place them on a floured surface for them to dry. stems of flowers. The shapes are usually cut out and left to dry before being pasted on the iced cake. Relax and stop the pressure. the bigger the opening. 5. 4. lift the tip of the nozzle slightly to let icing build up the fan into a full base. and heavy pressure. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. 1. 3. Apply a little pressure to press out the icing and pull the tip away and the star is formed. Pull tip way. Dots/balls: To make dots. Zigzag: To make zigzag. stars or other shapes. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. When dry. attach the cut outs to their position on the cake. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. lines. 3. use the plain round nozzle used for dots to write. 2. This nozzle is used for writing messages. making dots. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. Writing: To print or write words. Control and stop applying pressure when the decoration is created. 2. 6. beads and balls. The most common types are as follows: 1. Prepare rolled fondant icing and roll out on the flat surface. You may also write straight unto he cake surface. 5. 3. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. Round nozzle has plain round opening and comes in various sizes. 2. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. vertical lines and vary lines by moving the nozzle in straight lines. Use this nozzle to print horizontal lines. Press out the icing with enough pressure to build the bead of ball as for stars. Follow these guidelines in making cut-out patterns decoration. bows. Using cutters for roses. hold the tube of 900 angle with the surface of the cake. letter and numbers. rope boarders and puffs. using butter cream icing. Stars: In order to make stars. flowers like small rose and basket weave. the larger he decoration. Leaf: To make a leaf. pulling tip away to form the shell’s tail. or b. start another shell on the tail of the previous one. Such twists can be used as boarders. Ornaments. 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. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 5. Twist the end of the bag closed. 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. beads and outline of shapes. Shell nozzle has serrated curved opening which is used for making shells. Shell: To make shell. Check diagram in the book on directions. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. zigzag and rosettes or drop flowers. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. ribbons and live lowers may also be added as decoration. 4.73 4. Star nozzle with star-shaped opening is used for making stars. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. To make the above mentioned techniques follows these tips: 1. With the other hand. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 4. use special metal or plastic cutters. shells. . Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. c. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques.
. Henson. E.74 REFERENCES Ceserain. (1990) Practical Cookery.. Ferguson. Stanley Thomas Publishing Ltd. Wiltonn Enterprises. (1985) The Students Cookery Book. (1981) Basic Cookery. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Wisconsin. Kemt.A Beginner’s Guide. E. V. O’ Reilly. England. and Kinton R.COEWA Publishers. J. Patricia (1984) Family Cookbook. Hong Kong: Ohenheimer Publishers. Ilodder and Stonghton Education Ltd. (1990) Creative Cake Decorating Made Easy Heart Fortishire.The Process Approach.com Ochonogor.merehurst. Tiger Books International.A. Wilton Enterprises (1987) Cake Decorating. Ideals Publishing Corporation. Oxford University Press.England The Broadwater Press Ltd. . Culpitt. Oxford.Wright.S. (1 994) The Complete Cook London. Warn. G.0 (2002) Food Preparation and Service. Merehurst (2000) Beginners Guide to Cake Decorating: www. Stephenson.T. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Illinois-U.