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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.
in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. pinch thyme and curry Method 1. 2. carrots and bay leaf. Add the potatoes. chopped onion 1 litre chicken stock salt and pepper to taste. 4. 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. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1.in 1 inch cubes 1 bay leaf. tomato juice. Stir in the cooked peas 4. salt. 5. Add the beef cubes.6 servings. Makes 5. 3. Stir in onion and the flour. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Stir together milk and flour. pepper soy sauce and seasoning cube. Put flour and margarine in a saucepan and mix together. Melt the margarine or heat vegetable oil. fat and stock in a saucepan. 3. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. CREAMY FISH SOUP 1 medium scale fish. 2. 4.4 3. Add the fish and the remaining ingredients. Stir frequently. garlic and any other seasoning. Add the salt. Serves 6-8. and stir in the thyme and curry. Garnish with chopped parsley or cucumber dices. pepper . Cook and stir the mixture until thick and well blended.in 1 inch cubes 4 carrots. Stir in the fried onion slices.6 servings. 2 tables. Simmer for 5 minutes and serve hot with toasted bread triangles. cooked and deboned 750 fish stock 1 large onion. salt . Serve hot with buttered yeast rolls or bread slices. Stir gently and cook for another 3 minutes. 2. and allow soup to simmer for 10 minutes. chopped 2 lives beef stock 2 fresh tomatoes. Cook over medium heat. 1 tbsp flour. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Separate the deboned fish into chunks of about 1 inch sizes. pepper. 4. Add the cooked chicken and stock gradually while stirring. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Method 1. Remove from heat and serve into soup bowls accompanied with buttered toasts. 3. Cook for 10 minutes and serve hot with toasted bread as appetizer. Make . Gradually add beef stock.
YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Add milk and seasonings. 6. 5. bay leaf and any other remaining ingredients. Cook gently to soften. pepper. Pour in the stock gradually. 2. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Add the prawns and cook for about 2 minutes. 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. celery.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. vinegar and salt 3. mixing well. 2. bringing up to a boil and stirring constantly for 3 minutes until thickened. 4. Chill before serving. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Serve as sauce for shrimps and fish fingers or fish balls. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. 3. Wash and cut the ripe firm tomatoes in to 4 segments in each. chicken or over plain boiled rice. 2. red wine. green onion and garlic. Simmer. Serve with braised beef. Add the thyme. Mix together the olive oil. 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. 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. Melt margarine and blend in flour. 3. Reduce heat and allow to simmer for about 15 minutes until thickened. Stir in the flour and cook over gently heat for 2-3 minutes. 2. Remove bay leaf. Simmer for 2 minutes. stirring constantly until thickened. stirring occasionally. Combine all ingredients in a saucepan. Slice cucumber thinly. stirring well. Melt the margarine and add the onion.
Add the leeks. 3. Simmer for 5 minute 5. celery. Additional water can be added if needed. clams. Add milk and bring to boil. Add the cleaned shell fish (shrimps. Clean and cut fish into bit size. Add the fish mixture. cover again and cook for about 2 minutes. Serve over vegetable salads.6 Method 1. . Clean vegetables. Gradually and the rest of melted fat. mushrooms. Beat eggs and milk. Place in a bowl and add onion.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. 3. Add the mustard. 4. add potatoes. Cook for 20 minutes. 3. crab). stirring constantly until smooth. Gradually add egg mixture to flour mixture over low heat while stirring. yam or potatoes. 2. potatoes and chili pepper. 4. 1-Teat the vegetable oil in a saucepan and pour in the water. 2. Stir well. Add the puree tomato sauce and salt. thyme and curry. Stir in the vinegar and cook for about 2 minutes. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. 6. Chop the celery and slice the white part of leeks. 4. pepper and diced tomatoes. chilli pepper and seasonings. Serve on fried fish or roasted chicken. 2. 3 Stir in beaten eggs. 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. onion and stock. oysters. Cover pan and cook for 6 minutes till potatoes are cooked. dice onion. 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. 5. Simmer for 10 minutes and serve hot over boiled rice. Remove from heat and cool. white pepper and salt. Melt fat. 2. stirring constantly. Add seasonings until smooth. Mix flour and melted margarine. Mix flour and half of the fat in a saucepan.
Palm-oil. When cooked. onion. 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. Simmer for 5 minutes. 7. celery and spices. apon (agbono). Put minced beef. Most of the soups and sauces don’t need garnishing because of their colourful natures. 4. Remove from heat and stir in milk before serving as appetizer. 2. Cut the fleshly parts into small slices. Make a batter with some of the broth. Thin soups such as pepper soups can be served alone as appetizers. groundnuts. rice or macaroni. cotton as well as yam. 3. 4. 3. The list includes assorted edible seeds such as melon. waterleaf.7 4. Season with salt. salt and flour. 7. 6. Vegetables like bitter leaf. Serve 6-8. to thicken and to stabilize the soup products. turning the soup gently. 5. They are usually used a accompaniments or toppings to carbohydrate food forms. Mix together flour and vegetable oil and set aside. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. 8. Stir in the corn and eggs. Serve hot with crackers as an appetizer. and pumpkin leaves are generously used in either fresh or dry forms. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. They may be light or thickened. 5. groundnut-oil. remove the bones or debone the chicken Cuts. Also. 2. Stir in the tomato paste. Although they do not make complete meals. spinach. corn and celery are cooked. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Apply heat and cook until beef is cooked (about 10 minutes). cocoyam. cornstarch and cassava starch pastes. Thicken the soup with the flour mixture and cook till onion. Various types of local spices and condiments re usually added to soups to enhance flavour. Serve hot over plain boiled spaghetti. 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. discard the bones and return to the stock. NIGERIAN SOUP AND SAUCES Nigeria soups. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Add diced onion. green pepper and chopped fresh tomatoes. Simmer for 3 minutes to improve taste. the . 9. vitamins and minerals. stews and sauces are similar to continental types. seasoning cube and add pepper to taste. various optional ingredients are use a to thicken the soup. plantain. garlic and ginger in a saucepan. 6. they are highly valued aspects of meals.
Prepare stockfish and smoked fish and boil till tender. palm oil and cooked beef. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 3. 4. add to the boiling mixture and cover pot. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Some of the soups and sauces are available in convenience forms. Lemon grass. 5. 7. Continue to cook. Cover and leaves to boil for 5 minutes. Now add the crayfish. salt and potash. washed and lemon grass leaves and lime leaf. 2. Pound the thickener (cocoyam/yam) into 2 balls. Mix well. The soup becomes thicker. 6. Serve hot in soup bowls as appetizer. 3. melon and apon soup preparations. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Add the beef stock. Remove from heat and serve hot with pounded yam balls. Examples are ready to use pepper soup. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. They are available on supermarket shelves. fish and vegetables used. 5. Grind melon seeds and spices to a smooth paste. Now place the melon seeds in a dry frying pan. 6. Stir well and allow the soup to simmer for about 10 minutes more. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. Combine the remaining water. 2. The recipes presented are simple enough for anyone to prepare. Add pepper. seasoning cube. 8. Note: Goat meat offals or cut-up hen can be used in place of beef offals. 4. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. Place over heat and toast the melon seeds until they are lightly browned. pepper and locust bean. BITTER LEAF SOUP 450g lean beef. Season with salt to taste. Dissolve this mixture with a little liquid from meat stock and stir into the soup.8 abundance of meats. Simmer for about 5 minutes. Wash and cut the meat into bit-sized chunks.
Mix well. Serves 6. 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. Add seasoning.Combine cooked beef lumps. 2. 4. 5.Clean and remove bones from dry fish and add to the boiling meat and liquid.fish mixture. 5. 4. 3.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. Heat palm oil and fry the beef cutlets lightly. 300m1 vegetable oil Method 1. . Fry for two minutes and pour okro mixture into the boiling meat. 2. sprinkle with salt and mix gently but thoroughly.Stir in the tomato and pepper. BEEF AND FISH OKRO SOUP 250 Cooked beef. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Cook gently under low heat. Stir in the fish and continue cooking. 8. 3. 2.Wash and grate okro. Add the sliced onion pieces and fry till lightly brown. . 6. Simmer for 10 minutes stirring occasionally. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. Stir-inn beef and fry together for about 5 minutes. 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 well into the oil and meat: Add 1 cup of water and stir in the melon. pepper and tomato and set aside. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Cover pot and cook for 2 minutes 7.Add remaining ingredients except salt and vegetable. 8. pepper and salt to the soup and simmer gently until cooked. bee broth or water in a pot and heat at simmering temperature. stirring occasionally to prevent burning.Serve hot in large soup bowls to be eaten with pounded yam or garri balls.place vegetable at the top of the soup. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Wash and blend the tomatoes. Add all the ground ingredients except the melon. unti1 taste is well blended. Serve with pounded yam or amala balls. pepper and half of the onion. 7. Remove from heat and serve over hot boiled rice. Boiled chicken in place of beef. 4. 3.In another sauce pan. Wash the water leaf very well and chop into small bits. Stir well and add the beef broth salt and other seasoning. yam or plain boiled beans. 6. cleaned 2 tbsp ground crayfish Method 1. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. chop onion.
Wash the leafy vegetables thoroughly and slice/chop finely . 5. without overcooking. Crush in the seasoning cube.Prepare the dry fish.Add the seasoning cube. eliminate the use of fresh tomato. 3. heat slightly to almost smoking point. Stir in the chopped vegetables and cook for about 2-3 minutes. Steam for about 5minutes. Semovita. dissolve the ground melon and pepper. 2. Fufu orAmala balls. ground pepper and tomato mixture stirring well to prevent burning. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. shrimps or periwinkle (optional) Method 1. 3. 7. washed prawns. periwinkles cooked beef. . 4.Remove from heat and serve with hot Amala. 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. Add the cooked chicken.Add the palm oil and apply heat to cook for 5 minutes. Add the chicken broth and bring to full boiling. Blend the pepper and tomatoes. 3. Add the shrimps. 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. pounded yam or cassava meal. 2. cleaned fish and fermented melon and the seasoning cube. Place palm oil in a sauce pot. 6. season with salt and cook in 200ml water until cooked. Remove from heat without over cooling vegetables. Add beef broth (100ml) and cover to simmer. Wash and chop the vegetables and onion set aside. grounded pepper and salt and stir briefly. Serve hot with pounded Yam. Season with salt. 2. 5. Cut up older chicken into serving sizes. prawns and cooked beef and place in a sauce pot with the beef stock. In another 200m1 of water in a separate pot.Stir in the grated okro and keep the soup boiling uncovered. stirring once. 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. Method 1. Set aside. 6. 4.10 Note: To improve the drawing consistency. cleaned and boneless dry fish. Fry the chopped onion. wash place in a pot. 4.Wash okro fruits thoroughly and grate coarsely.
Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Blend the tomatoes and peppers. Pound till smooth. 4. Chop the cook shrimps and combine all the ingredients.Boil the yam in enough water to cover the yam pieces. Do the top of the sauce with palm oil.Put pepper and crayfish into a wooden mortar. allowing it to bubble for 10 minutes. tin melon seed ground small washed bitter leaf 1 small marg. 4. stirring constantly. 2.Roast the dry fish lightly and put them hot into the sauce to absorb it. beef and bitter leaf. Debone and clean the fish. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg. Wash and chop the cucumber and set aside. Remove cooked yam pieces and reserve t liquid. addthepumpkn1eagtth and boil again for 5 minutes 9. 3. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Tin palm oil Method 1. Garnish with tomato wedges and serve as appetizers. 3. 8. 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 in the tomato mixture and steam till almost the dehydrate. mixing well. 3. Season with salt to taste. . Mix well with pestle till oil is mixed in the sauce. 5. Pour palm oil into sauce pot and heat till it begins to smoke. 2.Add potash and palm oil. 7. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Spread between two slices of bread and cut into triangles of each sandwich. 6. Serve over the boiled yam or unripe plantain. 7. BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise ½ cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. Add the onion and fry till lightly brown. Spinach greens may be used in place of okro. Serve warm as soup with pounded yam baits. squeeze the fish gently to soften them. Sprinkle salt over the soup and add pinch potash. Stir occasionally to prevent burning. 4.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. The thin soup without okro is good for dieters and adequate for convalescents. mix well and cook for 5 minutes with pot covered. corn meal balls or garri balls. l. Serves . 5. dry fish. 6. 2. stir occasionally.Using the pestle. Dry fish and may be used instead of chicken. except bread in a bowl. Mix well and cover and bring to boil. 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.11 5. Stir in the remaining water/beef broth. 6. Serve warm as soup with pounded ripe plantain and starch or garri balls. Mix well and bring soup to boil again cooking for 10 minutes. Stir occasionally. Add salt to taste. Add the dissolved melon. if desired.
Add the chopped onion. fresh. Wash and slice the leafy vegetable. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. stems and the like must be removed to make eating easy. or blemishes.shaped and without cuts. 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.12 CHAPTER TWO VEGETABLES. yam. 4. c)Ensure that there is variety in colour texture and taste of items or ingredients. Wash onion. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. When buying vegetables. 3. The following is a brief note on salads. Also choose fruit and vegetable that are firm. In preparing the fruits. side. Vegetables and fruits are prominent components of salads. Syrup can be added to fruit salads. well. flavours and optimum palatability. Method 1. texture and colour and nutrient.Avoid mushy products . All salads have the main ingredients. prawns and the flaked fish. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. uniform in colour. 2. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. Top with fried or poached egg. potatoes or plantain. tomatoes and peppers very well and chop them. Cook for 1 minute and stir in the leafy vegetables. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. inedible skins. They may serve as main. peppers. eggs or fish. The colour is also affected by excessive heat. clean and crisp.SALADS Vegetables and fruits are important to meals. and rouphages. as an appetizer or an accompaniment to main dish. Set aside. 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. 5. ensure that you use little amount of water and that you don’t over cook them. They are often used as light and refreshing appetizers or desserts. Almost in all cases Salads are served with some kind of dressing or cream. b)Cut the items in bite sizes or as indicated in the recipe . 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. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. all seeds. They are good sources of vitamins and minerals as well as rouphages. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. Wash and rewash vegetables properly before using. Place a frying pan over heat and melt the margarine. FRUITS AND. Salads may be served as a separate course. or desserts dishes. . Blanching and steaming of vegetables can help to retain flavour colour and food value. When you cook these items. It is cooled and poured over the prepared fruits. a)Ensure that the salads ingredients are fresh. tender or crisp. In preparing salads. follow these guidelines. f)Add salad cream to vegetable salad just before serving. tomatoes. Serve hot as an accompaniment to plain boiled rice. garnishes and dressings or creams which act as seasonings.
Deseed the green pepper and cut into 1-inchsquares. 3. Sprinkle salt on the potato strips and fry in deep fat fryer.Cut carrots into I-inch segments. 2. Cut them into medium size strips or slices. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. if desired and top with ketch-up. Place beside the meat dish. toss and mix completely. Parboil the green beans. 4-6 GARDEN EGG SAUCE . 3. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1. Hear the oil in a frying pan and combine all the ingredients in the oil. Steam the shredded cabbage for 2 minutes. carrots and peas. Remove. Wash and peel potatoes. Serve as appetizer or snack. 4. Wash in salted water and leave to drain. kitchen wonder can be used to cut potatoes. 2.inch cubes and place in ice water to prevent disco10uration. remove from oil and drain.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 6. Stir. Soak the potatoes in ice water for about 30 minutes or 1 hour. 5. 2. Wash onions and cut each into 4 parts. Serve as side dish with rice or potatoes. 4. 3. dot with margarine and stir fry for about 3 minutes. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. .fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. 2. Method 1.Place in a grilling dish and cook over medium heat for about 30 minutes.Peel and cut potatoes into 1.Add the seasonings and toss very well. sprinkle some pepper on them. 5. Alternatively. (If fresh) and set aside. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. noodles etc) with grilled or fried chicken/beef. Wash and slice cabbage. Drain thoroughly. 3. . Alternate chunks of meat and vegetable on skewers.Cut the beef into chunks of I-inch cubes. Add the salt. 4. Place in a fry pan. When slightly brown. dry thoroughly.13 BEEF-VEGETABLE KEBABS 250 cooked beef 1-2 potatoes 4 small onions 1 seasoning cube 3 carrots ½ tsp curry and white pepper 1 green pepper ½ tsp thyme. onion. Toss well while cooking over medium heat.
Cook for 5minutes longer for taste to blend. pepper and onions.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. Season with the salt and pepper and mix lightly. Wash and peel garden eggs. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Cover and cook for 3 minutes till fat is absorbed. Combine sugar. Wash. Cut into thin slices an set aside. and the scent peppers. Place the salad on a flat dish lined with sliced lettuce leaves. boiled or fried yam or plantain. Now slice the tomatoes. Add the celery and mayonnaise. Place the tomatoes on t h e lettuce leaves in between the avocados. sliced. Method 1. juice. 3. Wash and cut tomatoes into segments. 2. Wash and slice the lettuce or cabbage leaves. Add the sliced garden egg and season with salt. Add flaked fish if desired. salt and vinegar. In a frying pan. Sprinkle them with lemon juice. potatoes or plantain. 2. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. 3. 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. tomatoes and9epper to half-cooked. Remove from heat and serve with fried or boiled yam. EGGNOG SALAD 1 egg 1 cup flaked coconut . lemon. 5. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Method 1. 3. pepper and prawns. Clean and parboil the fresh prawns shrimps if available. onion. 4. Stir gently and heat through for 1 minute longer. melt the margarine and add the vegetables. Sprinkle the vegetables with lemon juice mixture and chill before serving. Season with a little salt. 2. 3. onions. 2. cut each avocados into six segments and peel the skin. Heat the oil in a frying pan and proceed to frying the onions. oil. 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. Server 4. 4. Chop the shrimps in to pieces. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Wash and slice green leafy vegetables. Set aside.
Chill before serving. In a large bowl. Blanch. Makes 6 servings. green pepper and onion. 5. Put enough water to cover the yam and put to boiling. Wash and chop leaf vegetables. orange. Set aside. 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. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. egg and sugar) ingredients. remove the lemon grass bunch and any other edible spices/herbs. Soften g e 1 a tin in the orange juice and melt over hot water. watermelon. Method 1. crayfish. 2. Makes 6-7 servings. RED AND GREEN COLESLAW 4 carrots. Serve as dessert. Combine the rest of ingredients and pour into small cups and chill. 3.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Pour over vegetables and mix well. 4. 3. combine cabbages. chopped leaves and set aside. Add the prepared herbs. wash and place the yam pieces in a saucepan. Do not over cook. 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.shredded 1 tspsa1t 600g shredded. Leave to boil for another 10 minutes 4. Bring water to boil and add salt. 50g shopped green pepper Method 1. heat the vegetable oil and fry fry onion and pepper slices. Peel Yam. 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. Tie the lemon grass to make a bunch. In a medium pan. 2. Serve hot in plain form or topped with palm oil drops. 2. Stir well and cover. pepper and salt. Add the blanched green leaves and toss as you fry. tangerines. 3. 2. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . 3. Serve as a side ‘dish with jollof rice or top over stew. When half-cooked. Stir well again. Combine the remaining ingredients mixing well. Chill in freezer until firm. With boiled unripe plantain (5-6 fingers) may be used in place of yam. pawpaw) ¼ tsp nutmeg. scent leaves. carrots. Mix the eggnog (milk. spices.
Cook for about 5-6 minutes and drain off the water. Trim off the hard stem and cut cauliflower well small chunks. 2. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Set aside to drain. Prepare the vegetables (the first five ingredients). 6. Arrange the prepared vegetables around the bowl. Makes 8 servings. Peel and dice carrot and cook in boiled water for 5minutes. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. 3. with lettuce leaves as under liners. 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 . Peel and slice cucumber thinly. leaving the pale green leaves. pepper and cooked cauliflower.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Melt the margarine in the small frying pan and add the onion. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. sliced 4 tbsp margarine 2 carrots. Remove the large outer green leaves. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Wash again with vinegar and salt solution. chopped Salt to taste Method 1. peas and baked beans. 4. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 2. Chill well in the refrigerator and serve with salad cream. 3. Stir-fry for3 minutes and serve hot. 2. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Season with salt if necessary. 4. 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. Garnish the top with egg slices. Alternatively. 3. Drain off the water and cool. vegetables wash in salted water or vinegar solution. Wash cauliflowers well and place in salt water. The mi serves as a dip for the vegetable. arrange the vegetables on a flat dish in diagonal or circular arrangement. 7. Drain the green peas and baked beans and 5. Wash and slice cabbage and lettuce thinly. Stir in the carrot slices.
17 Method 1. 2. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. 2. Garnish with cucumber slices. 2. cashew nuts and apple with skin 4. pepper. Put in salad bowl and garnish with wedges of tomatoes. Chill and serve with salad cream or mayonnaise. Pour oil gradually. take another egg yolk with ½ tsp water and add to mixture and whisk well. Prepare cabbage and shred finely. salt. 3. Now shred the cucumbers. 2. Chop onion. Wash cucumbers. If mixture is too thick. sugar and mustard in a bowl and whisk well. 5. Make 8 servings. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Slice the remaining cucumber and to serve. Toss gently and set aside. 3. 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. Mix all ingredients together. 3. add a little milk or vinegar to thicken. slit and remove the seeds. Sanitize vegetable very well to destroy harmful micro organisms. whisking continuously. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Crush the peanuts and combine all the ingredients. vinegar. Add the boiling water and milk after whisking well. 4. Reserve one for slicing. Slice the lettuce or cabbage leaves and set aside. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Set aside. 6. POTATO SALAD 4 large potatoes. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Chill and top with mayonnaise before serving. Continue whisking till mixture is thick. 4. Top with mayonnaise. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Place yolks. Wash and chop celery or spring onion. 5.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs.
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. 3. Line a flat dish with the lettuce leaves. 3. celery and sweet corn. 2. 6. The leafy end serves as cover for the larger part of the pineapple. 4. making sure that the eggs dc not scatter much. . Allow syrup to cool. Prepare the other vegetables and combine the diced eggs shrimps. 2. Cut across the pineapple to the leafy end smaller than the other part. In a large. 5. 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. 2. Refrigerate before serving into cocktail glasses. Add the salt and mayonnaise or cream. 5. 5. Gently toss the ingredients together. Chop the shrimps and dice only 2 cooked eggs. Cook the sugar in the pineapple juice or water until it dissolves. 3. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 4. Serves a starter on appetizer or a snack with crackers/toasted bread. green pepper and white pepper in bowl. Add the cream or mayonnaise and toss lightly. Serve chilled. 6.18 Method 1. Now fry the onion in small fat or oil until golden brown and add to the salad. Toss them lightly together and season with salt and white pepper. 4. green pepper. 1. Garnish with few shredded carrots or sweet red pepper. Add the syrup to fruits and mix up gently. 3. excepts salad cream. 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. Combine all the fruits in a bowl and set aside. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. chopped celery. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. combine all ingredients. Prepare the other fruits by slicing bananas and chopping others.
19 7. . SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. all spice and nutmeg over the fruit mixture and toss well. watermelon and pineapple in a mixing bowl. After 301 minutes. 3. Combine all the ingredients. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Add orange juice and honey. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Now shred the green pepper. Reserve mayonnaise to time of serving. Combine oranges. Also’ clean the carrots and onion. Serves 8-10. cover with the leafy end and chill. 4. 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. 2. 8. Wash and cut the green pepper to remove core and seeds. Wash cabbage very well. Season with salt. Boil for another 5 minutes till syrup thickens. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. coconut. using the fruits that have been washed. Add the mayonnaise and serve. Makes 8-10 servings. currants. drain the cabbage and other vegetables thoroughly. Toss them well in a salad bowl. Filltl4e pineapple shell with the mixed fruits. 2. Leave it to cool and pour over a bowl of fruit salad. 2. cover bowl and chill in the refrigerator. 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. Using the kitchen wonder. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. sugar and pepper. lemon Juice. Decorate with lime slices. Place water and sugar in a sauce pot and heat till sugar is dissolved. 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. Mix up thoroughly. 3. peeled and chopped. Sprinkle vanilla. pile high the shell. 5. 6.
mixing well. 4. tin beans (uncooked) 2 marg. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. With a little water left in the cooked beans-maize. 1 ½ tsp sugar ½ tsp white pepper Method 1. 4. Keep chilled. 4 tbsp evaporated milk ½ tsp salt 2. 5. Now clean fish chop onion and leafy vegetables and set aside. Serves 4-6. sprinkle the ground dry pepper and add the fish. Sieve all the dry ingredients as well. Taste for salt and pepper. Mix well and place in a greased baking dish. pour the palm oil over all the yam surface. Press the egg yolks through a sieve to smooth. 4. 3. 4. Sort and wash the maize. Bake over medium heat in the oven for 30 minutes. Makes 4 servings. Peel. Combine all the sieved ingredients in a bowl and add milk gradually. dry mustard 4. Sprinkle a little salt over the yams. Simmer for 5 minute e s more. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 2. Wash and parboil beans till half cooked. Add the palm oil and the other ingredients. wash and cut yam into 2 inch squares. Stir very well to mix up the ingredients. Place yams in a saucepot and fill with enough water to cover the yams. 2. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Serve warm as a main dish. cover pot and boil for 5 minutes. cover the pot and bring to boil. . Mix well and serve as topping or sauce for vegetable salads. 2. Whisk very well. When yam is almost cooked. Add the leafy vegetable and stir well. 6. Tin shelled fresh maize 3. Add maize to the beans and cook both until soft. 7. Add potash if desired. SALAD CREAM (MAYONNAISE) 1. 3. BEANS AND MAIZE POTTAGE 1 ½ marg.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 2 yolks from hard boiled eggs. Grape fruit can be used in place of orange. Cook for about 25 minutes or till yam cuts are cooked. Serves 4. and blend in the vegetable oil. Stir well. 3. Serve as appetizer for breakfast or dessert. Add the vinegar gradually too.20 2. stirring gently to distribute the ingredients well. crayfish and onion. 3.
Wash. adding the oil gradually. 4. Drain the sweet potato slices thoroughly. 4. Method 1. grind into a very smooth thick paste and put in a clean bowl. Stir in the warm water gradually and the flaked fish. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. each of half inch thickness. Oil for deep frying 4 fresh pepper 2 table sp. Continue the beating of paste to retain air till all the frying is completed.Blend in the crayfish and salt. Makes 5-6 servings. Use medium dessert spoon to drop the mixture in balls into the oil. Add the pepper. 6. 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. oil for deep frying 1 ½ tomato tin water salt to taste. Taste for salt and season . Serve hot as snacks. 1. Add little water. Method 1. 5. 2. pepper and salt to bean paste and beat well. Prepare the bean paste as for Akara balls. Put in a bowl of cool water. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Makes 15-20 small balls. Test oil for moderate frying temperature using drop of water. cream or beat the beam paste vigorously enough to incorporate air into it. peel and cut potatoes into about 8 slice. 3. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Heat the oil for frying. 300ml warm water. Adding the water gradually. salt and chopped onion. 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. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 6. 2.Put in a bowl and beat or stir vigorously.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. 3. 5. 2. Beat till mixture is light and fluffy.Sort and dehaul beans and grind together with fresh peppers and onion. Fry until golden brown on all sides turning frequently. Sort and dehaul the beans.
6. 2. 4. Leave to simmer till beans is well cooked but not broken. Stir well and season with salt to taste.Steam 35minutes. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp.Place the pot and pour in boiled water through side of the pot to the level of the packings. Wash and peel plantains. boiled unripe plantain or fried ripe plantain. ground pepper. Sprinkle salt all over the slices and set aside for 5 minutes 3.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Serve as side dish to plain boiled rice. Slices may be lengthwise or crosswise. yam. DRY CORN AND BEAN STEW . 2. Cook for 20 minutes and stir in the oil and ground pepper. Salt palm oil/vegetable oil for frying Method 1. Serve as snack. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. 3. 4. Serve with tomato sauce (stew) and plain boiled rice. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Serve as side dish for stewed beans or rice dishes. Wash and peel the plantains. 3. Boil for about 40 minutes or until soft cooked. 2. Sprinkle salt all over and toss well. Using a knife or a portable slicer.22 well. Add Potash to soften the water and facilitate the cooking. Sort beans. 5. Stir to thicken. Add sliced onion and crayfish. serve warm with pap for breakfast as side dish with jollof rice. wash and begin cooking in the plain water. y potatoes. Remove and drain. plantain or fried potatoes and plantain. Heat the vegetable oil and fry till crisp. Add salt to taste. Make 12-14 cups or wrappings. Note: Tomato paste may be added to improve colour. Scoop into colander for oil to drain off. Cover and cook to bind the ingredients. Make 5 servings. 4. Slice them diagonally in ¼ inch thickens to a bowl. salt Vegetable oil for frying Method 1.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. 4. Fold and leaves properly before arranging in the pot. Corned beef may be used in place of sliced eggs. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. cut plantain about 1/8 inch thickness.
All meats should be well-cooked to make them tender. pepper. Add fish if available and cook for another 3 minutes. tripe (shaki).cooked. 2. 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. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Serve 8-10. Fish is also complete protein and is available in two major forms: fin fish and shell fish. Cooked beef chunks can be used instead of gizzard. Beef is the most important meat used and the muscle fibres are the most desirable parts. 3. When cooked. inc1udiig fish. clam. Clean and put the dry corn in salted boiling water and cook till half. crabs etc. Examples are liver. poultry and eggs are complete proteins. palatable and digestible. They also supply iron. tail. frying and braising are three general. potassium. stirring frequently. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. methods of cooking meats. Meats. sodium and magnesium. Frequently turn and brush with fat. The age of animal. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Serve and garnish with sliced green pepper and fried fresh prawns. Parboil them for about 10 minutes. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Thread the cooked gizzards on small skewers or toothpicks with the onion chunks place in between the gizzards (3 gizzards pieces to 2 onion chunks). marrows etc. phosphorus. Fish can be prepared by any of the above mentioned methods and should not be overcooked. add the palm oil. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. intestines. to destroy bacteria and to improve its appearance. Whole chicken and turkey should be stuffed before cooking. Excessive heat can easily make fish t i and dry. Sort and clean beans. Add the beans to the boiling corm. 4. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. vitamin A and I. brains. Cook until the both oil and the liquid are well blended. Other methods include broiling or grilling and stewing. Leave to cook until soft. They are good sources of such vitamins as the B complex group. CHAPTER THREE MEAT. heart. The shell fish include shrimps. kidneys. Roasting. 5. tongue. salt and crayfish. pepper and curry. Season with salt.
Add the chilli pepper. Stir in the drained peas and serve hot garnished with parsley leaves. stirring constantly. melted margarine and seasoning cube in a small bowl and set aside. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 2. 4. Remove from heat when macaroni is tender. heat vegetable oil. place macaroni and cook as directed on package drain off.24 1 40m1 milk 1 chilli pepper. With hands well flowered shape the cooled mixture into balls. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Prepare braised beefy chicken and set aside. 6. Stir in the flour and add the milk. 3. Wash and allow cut-up chicken to drain off water. 5. onion and parsley. Note: The same method for braised beef can be used but add sliced (3) red pepper. In another saucepan. Steam under low heat for 1 ‘/2 hours till browned. Cook until golden brand on all sides. 34 onion and 1 fresh tomato to the cut-up beef. Method 1. Remove from heat an allow to cool completely. chopped 1 spring onion. 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. Drain and serve with ketchup as appetizer. 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. onion slices celery and seasonings for2 minutes. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Season the chicken well and place in a sauce pot with 1 cup of water. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Cook under low heat for about I V2 hours till cooked and lightly brown. Combine part of the breadcrumbs with the minced chicken and set aside. Return to heat and bring to boil. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. Cover and cook for about 6-10 minutes. In a saucepan. Serve hot with braised rice. Season with salt to taste. Melt the margarine in a flying pan and remove from heat.
Place them in greased roasting or grilling pan. Add salt. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. sausage or ground beef and margarine in a saucepan. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Combine onions.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. Bake or grill toothpicks into meat balls. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Grill over medium heat for 15-20 minutes or fry in hot deep fat. 6. pepper and chopped garlic and cook for another 2 minutes longer. 2. grill over medium flame for 45minutes it can also be fried in deep fat. 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. onions and tomatoes on short skewers. Makes 8-10 serving. Serve 8. Combine the shrimps and all other ingredients in a large bowl. Shape into balls that look like the size of large walnuts. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. 3. Brush oil on kebab. 2. Wash well and season with curry and salt. Devin (remove the vein that contain sand) and wash well. green pepper. 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. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. leaving the tail in place. 5. Cook for 5-6 minutes. removing the shells but leaving the details in place. and devein. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 4. Serve as appetizer or snacks for cock tail party. Toss gently and alternatively arrange shrimp. Remove shell from shrimps.
Clean shrimps. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. 4. Put immediately into hot fat. 3. Separate the egg whites and yolks. Add the seasonings and flour and beat well until mixture is creamy 4. Serve hot with ketchup or yellow sauce. Split shrimps down the back to about /2 inch to the tail. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. 3. 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. Combine all ingredients except egg.26 Method 1. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Beat the eggs ma large bowl and add the fish one at a time turning well. add the remaining water. Makes 20 balls. Beat the egg and gradually mix up with flour. Make a batter with the flour. 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. 6. except the tail. 5. corm starch. Now dip each prepared shrimp into the batter and coat the shrimp generously. 2. 5. add the flour coated pieces of fish and fry until dry. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Toss onions. Beat egg whites until foamy and stiff and fold in the fish mixtures. Flatten to give the butterfly shape. puffed and lightly browned. Flake the cooked fish very well. well beaten Method 1. beaten egg yolk and flaked fish. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Drop spoonfuls into baking dish or fry in hot fat until crisp. 2. Mix flour and seasonings in a large plastic bag. Dip each shrimp into the pre-heated oil and cook until golden brown. remove shell and devein. 2. removing all bones.. Insert toothpicks into balls and serve as cocktail dish. Fry until golden brown. ½ tsp baking powder 1-2 tbsp water 1 egg. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Serve with sauce as an appetizer. 3.
Remove immediately from hea and set aside. 2. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. chopped 2 whole tomatoes 25ograms cabbage. Serve as snack. Mix ¼ tsp salt. then roll the chicken pieces in the bread crumbs mixture. Grill over medium heat for ½ hours. Place some fried chicken pieces in a greased baking pan or dish. Rub the margarine mixture over chicken parts. 4. Add garlic and ginger. 3. Wash again and set aside to drain off water (parboil if broiler is not used). Drain off oil from the pan and stir-fry the onion. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Serve with rice dishes. sliced 70 grams currants 1 tsp curry 1 large onion. stirring frequently. pepper and flour together. 6. salt. 3. 4. coat the dry chicken pieces first in m e It e d margarine. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Serve 4-6. Mix margarine.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. 3. Cook and debone. Cut chicken into pieces. Grease a baking dish/pan. 2. maggi and curry in a bowl. Clean the chicken very well and allow to drain. diced tomatoes. salt cabbage and the seasonings. 5. green paper. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Alternatively. 4. aside. Bake for 50-55 minutes. Wash and cut up chicken in to serving pieces or portions. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Melt the margarine. Coat the chicken pieces with the flour mixture. Deseed the tomatoes and dice them. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Remove from heat and set 1. basting with the curry and margarine mixture. 6. 2. Turning chicken frequently. chicken cut ups tan be seasoned and parboiled before grilling. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Now cut the flesh into small strips or chunks. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper.
4. Toss with fat from chicken and the remaining ground spices. Secure cavity tightly with toothpick or tie legs with a string. 7. 5. Rub some into the cavity of the chicken. Parboil chicken and leave to cool if necessary. 7. 2. Remove from top cooker and arrange chicken in a greased baking tray. 3. thyme. Season the chicken and dip in batter. Fry in deep until golden brown but not completely cooked. remove tooth picks and strings. Mix the melted margarine. ginger) Method 1. salt and pepper. Put chicken parts in to a pot and some of the prepared spice. and mix thoroughly and stir fry for 2 minutes. 6. Prepare raw chicken by cutting into serving sizes or pieces.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Cross the legs and tic them together with a string. 4. 1 tsp all spice (optional) l tsp curry Method 1. parboil chicken for 15 minutes or until half cooked. Wash chicken and allow the chicken to drain off water. Combine spices in small mortar and pound. 2. Roast for 1 hour. 4. Turn and baste the chicken frequently. 6. Combine all the stuffing ingredients. Rub the melted margarine mixture and curry over the outer surface of the chicken. Before serving. 1 stalk chopped celery Method 1. 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. Baste frequently with melted margarine. Serve with rice and potato dishes. Garnish with tomato and onion slices arranged at the sides of the dish. 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. Prepare the other ingredients. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Put in a greased baking dish and roast in oven for about 1½ to hours. 3. 3. 2. Wash. tie the wings against the back. 5. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Mix the remaining ingredients for batter. Stuff the cavity with the stuffing mixture. Wash up chicken thoroughly. looping the string. placing the skin up side down. and dry.
3. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Cut slits on the sides of the fish. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown.29 1 egg. mixing well. Fill the cavity of the fish with stuffing. Baste the fish with melted margarine and seasonings. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. 2. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Combine the seasoned flour and fish seasoning. 2. Remove from heat when brown. Coat the egg-washed fillets into the seasoned flour again. Garnish with tomato wedges and serve with potatoes chips. white pepper. Remove any small bones from the fillet. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. 5. chopped Method 1. Slice fish open and wash fish thoroughly and dry. 3. Cook for about 3minutes on each side and drain before serving. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. chopped 1 stalk celery. mix up thoroughly and shape into balls looking like large walnuts. Secure the cavity with toothpick. Dredge the fillet lightly with the seasoned flour. 4. 2. Grill over medium direct heat in oven for 1 ½ hours. seasoning cube. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Baste fish frequently and turn over to prevent sticking. Combine all the ingredients in a bowl. 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 . 1 onion. Serve with rice pilaf. curry thyme. 4. ketchup and mixed vegetable side dish.
oil and onion in a sauce pot. 5. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice.30 1. Fill the cavity of the fish with the prepared stuffing. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. In a bowl. Clean fish thoroughly. Put the garlic ginger. ginger. Add the sugar and season with salt. split through to remove the backbone and intestines plus gills. Serve with grilled sausage and toast for breakfast. Apply heat and cook briefly. Shape into small patties and fly in preheated vegetable oil. Cook for 3 minutes. combine 1 tbsp melted margarine hard boiled rice. Lace with toot picks to secure the fish cavity. 4. Baste fish again with remaining melted margarine. ½ tsp seasoning onion. Add the green pepper. curry and egg white. Now allow patties to be properly cooked. fresh chopped tomatoes and the paste. 6. Method 1. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Gradually add the vinegar to flour mixture and stir into the pot of sauce. 2. Serve over the grilled fish balls on cooked spaghetti. Brown on both sides. ½ seasoning cube and pepper. stirring well. Turn occasionally prevent sticking. Drain well and serve onto a flat dish. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Wash very well and leave to dry (drain off water) 2. 3. Now mix remaining margarine. chopped pepper and celery. and ½ tsp fish seasoning. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Remove from heat after 2 minutes. salt. 3. Mix the flour and water in a bowl and set aside. Garish with the tomato slices or chopped parsley. Use as stuffing for the cavity of the fish. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. cornstarch. Mix the fish together with onion. FRIED FISH PATI1ES 500g cooked flaked fish 2 tbsp corn starch 1 small onion-finely chopped salt to taste 1 tbsp grated carrot ½ tsp curry 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 egg white Method 1. curry. Sprinkle salt and pepper at the top. 4. Debone cooked fish completely and flake very well 2. 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. chopped 2-1 stales celery. Turn down the heat and cover the frying pan and cook for5 minutes. 2. 3. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Place in a frying pan and steam for 2-3 minutes. 3. carrot. thyme. chopped ½ tsp curry ½ onion. Add 2 tbsp water. Serve with ketchup as filling for sandwich.
Cut beef into 1 inch cubes. 3. 4. Add blended fish mixture. Transfer these into another stock pot and add the remaining ingredients. .End flaked end rice combined the egg chopped onion.Heat the margarine in another pan and fry grated onion and green pepper lightly. 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. mixing well.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. Insert tooth picks in each round and arrange them attractively in a patter. spaghetti). about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 4. 2. 3. grated ginger. Remove the bay leaf and serve over noodles (indomie. parsley. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. pealed and diced 1 small onion. Serves 10-15. When cooked.tender. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. flour. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Add the onions and garlic and brown them lightly. the fish stock and pepper. sliced. 4. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Stir well to get the beef and onion mixture to be evenly distributed. Set aside. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Heat.Serve over the fish fingers or balls as appetizer. Turn frequently to prevent bursting or burning. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. Bring to boil. cut each sausages into four or five rounds each. 5. Serve as hors d’oeuvres. Add tomato puree. Set aside. Dot with Ketchup if desired. Grill or bake at moderate heart till done (about 15 minutes). 2. and salt.
3. seeded and diced 200g flour for dredging 1 green pepper. chopped 1 small onion. 5. Using the seasoned flour. 2.Mix flour with salt and pepper. Top each with ketchup as sauce. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. stirring constantly to prevent burning. Add the chicken pieces and fry over moderate heat till brown. salt. cook until thick. 3. 4. Melt the margarine in a medium saucepan and add the onion and carrots. Coo k until tomatoes are softened. 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. Add the beef stock. tomatoes.5kg broiler chicken 4 tomatoes. Add the seasonings. Remove from heat and leave to cool. cooked peas and beans and cook the sauce for 2 minutes. Set aside. wash and drain.Add the garlic. onion tomatoes and the other ingredients. Set a side. 5. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips.32 2. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Garnish with chopped parsley. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Combine all the ingredients. curry pepper and I seasoning cube. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Method 1. in a bowl. 2. basting frequently. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes.Heat the oil in a large frying pan and when hot add the margarine. Sprinkle on the flour and cook till the margarine and onion are golden brown. Cook slowly to soften. Cut chicken into serving sizes and place in a sauce pan. 3. salt and oil. Set aside. Now add the fried beef. Toss very well and steam for about 30 minutes or marinate for about 1 hour. 4. Garnish with onion rings and tomato wedges. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. TOMATO AND PEPPER FRIED CHICKEN 1.Prepare the onions. Serve over plain boiled rice or noodles. diced . Place tomato and remaining ingredients except oil and salt in a food processor and blend well. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Add salt and steam for 10 minutes. 6. Chop the shrimps into cubes. Stir in l tsp ketchup and mix well. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Grill each side till golden brown. except the lettuce leaves. Push to one side of the pan. Flake excess flour off. coat the cooled chicken pieces lightly. peppers and curry leaf.
Bring the mixture to boil and add fried port. 3. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Serve with cucumber salad in addition. 3. Remove and place a plate. using a wooden spoon. covered.When meat is completely cooked. curry tomatoes and paste. Method 1. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 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. 2. chopped shrimps/scrambled egg and mayonnaise in a bowled. 2. Remove to a plate. remove the bay leaf and add green pepper. Cook slowly for about 20-30 minutes. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. 4. Garnish with avocado dices tossed over the stew. 5. Melt margarine in a small frying pan. pepper and salt together. prepared as omelettes and mainly served as breakfast and snack dishes. diced. supper and deserts. 2.Combine the onion cucumber. Heat the oil in a frying pan and brown and pork in two batches. Mix well. milk. Serve as a breakfast dish.Remove from heat and serve with plain boiled rice and sweet corn. wash and leave to drain. EGGS Eggs are used.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. Cook for 1 minute longer. Serve as the protein dish with buttered bread. Heat the margarine and pour into mixture. scrambled.Cut pork into cubes. 3. Chopped onion and green pepper can be added.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.Add more oil if necessary and onion. 4. They are served in a variety of dishes that may be used for lunch. Stirring in beef stock/water and vinegar and add bay leaf. Gently beat eggs. .Cover each sandwich and toast in the oven or a sandwich bread toaster. 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. poached. Season to taste.
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.
Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. celery. salt. Crush the seasoning cubes and add to the rice. Add the beef stock. Sort. In a large frying pan. Add the cooked rice. 6. 2. 4. Leave it to-drain and dry a little bit. 2. heat the remaining oil and fry the onion. 3. 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. soy sauce. 5. 3. salt to taste and cook on top of cooker or oven till rice is cooked. Wash rice and place in a sauce pot. Chop the spring onion. 6. 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. Fry the liver chunks lightly and set aside. 2. Rice should be firm and non-sticky when cooked. sliced. 3. put oil or margarine and onion slices and fry lightly (5 minutes). Toss the rice and vegetable well and simmer for 3 minutes. Pour into a sauce pan or baking dish. ./veg. Chop tomatoes into large cubes. Remove front heat immediately and pour the vegetables over the cooked rice. Put the rice meal in a baking dish and the fried liver chunks on lop. This may be served immediately with grilled fish and white sauce. 4. Makes 8 servings. green beans arid carrots lightly 5. flake for 20 minutes and serve warm with curry sauce. 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. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Sort and wash rice. curry and garlic. peas and carrots. 4. Stir in vegetables (leeks. Season with curry salt and pepper and mix together. Method 1. Oil oil for flying liver Method 1. peas and fresh curry leaf and pepper) and heat for 2 minutes.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. In a fry pan. Slice the onion and cut green pepper in long strips. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Serves 8-10. celery. seasoning. Stir into the cooked rice. 5. tomatoes and spring onion. Serve warm with braised beef and suitable sauce. green pepper. chilli pepper. mushrooms and carrots. Pour the water over the rice and season with white pepper. Marg. wash and cook rice with the chicken broth or water for about 30 minutes.
Serves 8-10. peeled and sliced 4 red chiIli pepper. 4. pepper and onion rings. Steam for 10 minutes. Stir in sliced tomatoes. ORIENTAL NOODLES 225g noodles (spaghetti. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 2. 3. curry and salt and cook for 2 minutes. Steam for about 20 minutes till liquid is almost absorbed. wash rice and set aside to drain. sliced METHOD 1. 4. Remove from heat an serve hot garnished with tomato wedges or egg slices. Combine the soy sauce. salt and white pepper. Serve immediately with grilled beef. thinly sliced 4 carrots. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Blanch for 2 minutes and drain from the hot water. 5. . Boil water and place the vegetable in the salted water. curry. stir in any 6.38 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. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Cook the rice in the fat ova. Mix well and add margarine when almost cooked. 6. Cook the noodles in boiling salted water for about 4-5 minutes. Bring to boil and add the rice and the seasonings. 3. 5. Set aside. Leave to drain dry. Pour in the beef/broth water. As the rice is getting tender without being soft. Toss in the cooked noodles and heat through. Heat a frying pan and add the vegetable. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Stir in the tomato paste and cook till sauce is almost dehydrated. Drain well and rinse under hot water to remove starch. Wash rice and let it drain of 2. 2. Cover the pot and steam for about 2 minutes. Heat the oil or margarine in a saucepan raid add the washed rice. remaining spices and the chopped veg and peas 7. 7.medium heat. Stir well. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. 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. Reserve one tomato and one pepper and grind the remaining ones. 3. 6. Serve with fried fish or beef and steamed leafy vegetable as a side dish. 4. Toss in 1 tbsp of the oil to prevent sticking. Toss the vegetables in the pan continuously. Add the beef stock or brown seasoning cube. stirfrying for about 5 minutes without browning. Sort. 5. Slice the onion and chop the remaining tomato and pepper.
6. ground fresh tomato and pepper to make a sauce. 7. Stir in the rice and heat to boiling. Heat the foil in saucepan and add the margarine. 2. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 2. salt. Pour into a baking dish.39 HERB RICE PILAF 3 cups long grain rice 1 tsp grated garlic 6 cups boiling water 1 tsp grated ginger Pinch salt/or to taste ½ tsp curry Chopped fresh herbs (parsley. fried beef carrots. soy sauce and salt to taste. salt and pinch white pepper. then reduce heat and simmer for 20 minutes. . 3. curry leaf. 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. chicken stock. Stir in water. stirring constantly. Stir in the tomato paste and cook for 5 minutes stirring frequently. 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. Cover the pan and cook gently for about 25 minutes without stirring. and green chili pepper. Stirring gently. 3. chicken cube. When melted. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. 4. When the rice is light brown. bay leaf. cover and cook in the oven. Stir in the green and red pepper. until the rice is getting tender. 6. seasoning cube. 4. 5. curry. 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. add the washed rice over medium heat. Now add the water. Wash rice and set aside. margarine and seasonings (ginger. 5. 5. 4. till rice is getting tender. Serve garnished with green and sweet red pepper. leeks. green spring onion. Stir in the rice. Heat to boiling. 3. 2. Add finely chopped herbs (parsley onion. margarine and onion into the remaining oil over medium heat until rice is lightly brown. celery and cook covered for 5 minutes. nutmeg etc). add the water. Place vegetable oil in a saucepan and fry the onion. Wash rice in cook water and leave to drain. Remove from heat and set aside.
Serve hot on a flat dish. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Stir in the peas. COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. 6. 3. sugar. 4. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. 4. Fry until slightly brown. Add rice to the boiling liquid. filter and squeeze out all the liquid from the grated coconut mixture. Season with salt and seasoning cube. Cook the palm fruits until they are soft. Cover pot and cook for about 45 minutes or until rice is soft and moist. Put in a bowl and add all the water. mold mixture into small balls and drop into hot oil. Wash rice in hot water to remove some starch. Stir in the chopped fresh pepper. drain and serve with coconut as snack. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Serves 10. green pepper and celery. Stir uniformly into the rice. Remove from oil. Put oil in a pot and place the corn in the pot 2. Heat oil. 2. wash the rice. Heat the milk and bring to boil. Continue stirring for the corn to he properly popped and cooked. Pound in a mortar and use the water to get juice from the fruits. 3. Ground corn into fine crumbs. Using a fine sieve. 2. Makes 10 Servings. salt and water in a boil. 4. chop the fresh pepper and onion and clean the shrimps. Blend in the palm oil. PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Simmer for 10 minutes and serve hot. 2. 3. Remove from heat and serve hot. 5. Roil the shrimps in a little bit of water. seasoning cube and Onion.40 6. 3. Blend well for mixture to mix well. Meanwhile. Cook over a medium heat. sprinkle immediately with sugar or salt and leave to cool. Place corn pepper. Discard the chaff and pour the coconut milk into a pot. stirring until the corn starts cracking and bring about the white fluffy part. Wash rice and add to the boiling milk. 4. . Method 1. Put into a pot and heat to boiling. Wash and grate coconut into fine flakes. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Remove from heat. broth of the shrimps and arrange the shrimps over the thick top of the rice. 5. 7. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp.
5. Stir in the cooked sweet corn. margarine and chopped parsley. Stir in the cooked rice. Keep stirring for 2 minutes. 3. Boil the 6 cups of water. Stir very well all over and turn into a dish. 4. add the grated liver. 6. 2. rice and yam flour foo-foo as in plantain. Cover pot and boil until cooked hut grain are separate. Cook over medium heat for 5minutcs. 3. Serve hot with spicy fried chicken and cucumber salad as a main dish. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Remove any fat from liver and chop or grate into small bits. Season to taste of necessary and heat through for about 3 minutes. Heat vegetable oil to faint smoking point. DOUGHNUT AND SANDWICHES . Heat the water to boiling in a pot. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. 4. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. fluffing up to loosen the rice grains.41 2. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Cook and leave to cool. Heat the oil in a large frying pan. stirring gently. agbono or mixed vegetable soup. Remove rice from heat if tender but not soft. 3. seasonings and chopped vegetables. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 5. Stir very well to avoid lumping in the foo-foo. Drain and serve with coconut as snacks. clop onions. leeks and green pepper 5. 4. 3. Shell the corn and wash well. added salt and sprinkle the clean rice in the boiling water. 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. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 2. celery. 2. melon-vegetable. 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. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Wash and clean liver. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. 4. Note: Prepare corn foo-foo. Chop the peppers and onion and set aside. Meanwhile. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Chapter Five BREAD. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Serve warm with ewedu. 6. Cook rice with stock and salt to taste. 7.
yeast. 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. blend remaining sugar. 7. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. water or other moisture. Soften the yeast in lukewarm water. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. More yeast is often used but they require the same fermentation or proofing process. 3. while low temperature retards the fermentation process. In a large bowl. When baked. 5. 4. Add dissolved yeast to flour and mix the mixture to a soft dough. After 1 hour shape into a round loaf and place in well greased pans. A variety of fillings can be used. Proof for another 15 minutes. 2. Reserve 2 tbsp flour for kneading. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. When dissolving yeast ensure that lukewarm water is used. Fat is used to soften and lubricate the dough. 3. yeast. If the temperature of the water is too high. Allow to m for 10 minutes. 4. moist and tender in texture. the yeast will be destroyed. aid fermentation and contribute to the colour. Sugar is used to sweeten bread and to aid the process of fermentation. 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. part of the flour. 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. sugar and fat are mixed and allowed to ferment. milk and flour in a bowl. Cover and put in a warm place for hour. Dissolve yeast. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Gradually add the flour to make a stiff dough. Milk is used in some bread mixture in lace of water to increase the nutritive value. sugar and fat. Makes 4 loaves. sugar and salt in warm water. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Cover with a slightly wet towel in a warm place. eggs and milk than the plain bread. Let rise till dough is well risen above the pan edges (double or three time size). Combine margarine. Weigh and measure all the ingredients set aside. Knead lightly and keep covered for 10-15 minutes. remove from pan unto wire racks to cool. 6. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Bake until golden brown. salt.42 Bread are loaves made of soft doughy that are leavened with yeast. 5. Dry milk is more often used. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Bake in pre-heated oven for 40 minutes. 2. fat and dissolved yeast. Knead again on floured board until smooth and elastic. With the sponge method. Yeast is the raising agent and it grows best in lukewarm water. The dough can be baked or fried. Stir or knead every fifteen minutes. If liquid milk is to be used. Knead the dough. Nutmeg and other flavoring can be added to bread to improve flavor. Method 1. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. 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 . fat. Shape into loaves and place in well greased pans. They are made from flour. roast bread should be soft.
4. salt. Mix and knead thoroughly till smooth and non-sticky to the hands 6. soften than that of plain bread. Pre-heat oven and bake for 30-40 minutes after reducing the heat. punch down. Makes 15 rolls. 3. Combine salt. 4. Cover and let rise (5minutes) 3. Cover and proof it a warm place until double in size. Mix well without kneading. 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. Grease a medium-sized cake pan and fill the dough into the pan. 4. 2. Mix thoroughly with a wooden spoon to obtain a soft dough. Note: Whole wheat bread is usually heavy. Method 1. Dissolve the yeast and sugar with the warm milk. Dissolve the yeast and sugar in the warm water. Place in a greased bowl and grease top of dough. Add flour. Sieve the flour and salt into a bowl and rub in the fat. 5. 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. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 8. Mix the flour and the rest ingredients. 7. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Place the bowl of dough in a warm place to rise for about 30 minutes. reserving 4 tbsp. Dissolve yeast in lukewarm water. Shape into balls. Mix sugar.43 Method 1. Process whole wheat grains into flour or purchase whole w heat flour. Cover and let it rise for about 5 minutes. 6. Place a warm place to rise till double in size (5045 minutes). nutmeg currants and milk together. Leave to proof in a warm place for another 20-30 minutes. Cover and let rise for about 20 minutes.for 15-20 minutes. 6. Bake in a moderately pre-heated oven for 30-40 minutes. Gradually stir in the yeast mixture into the whole meal and fat mixture. 3. Add the dissolved yeast and I mix in the beaten egg. 5. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 ½ tsp dry yeast 1½ tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk ½ tsp nutmeg Method 1. 2. 8. 2. 7. fat and whole meal flour in a bowl and set aside. Add yeast (now in bubbles ) and beaten eggs to the mixture. Place each in well greased queen’s cake pans. Brush top lightly with egg wash and bake at 3000 or gas mark 3. 5.
ensuring that the heat is not too high or too low. Slightly beat eggs in mixing bowl. strawberry etc) vegetable oil for deep frying Method 1. 4. add sugar and mix thoroughly. Press a floured thumb into each doughnut and add a little jam. Knead lightly. Add milk and mux. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 6. 2. salt and nutmeg into a bowl and rub in the margarine. Sieve the flour. roll ot dough to Y2 inch thickness and cut out round shapes. . 4. Roll out to floured board 1 or inch thickness. . Serve as snack or tea dainty. Heat the vegetable oil in a deep frying pot to a moderate temperature. Mold back each carefully to seal the hole. 7. 4. Then place dough in heated deep oil and fry until golden brown. 2. Drain off an roll them in sugar if desired. 3. (See pp). Leave in a warm place to prove until they are well risen (double in size) 6. 5. 3. Divide the dough into round doughnut shapes without hole al the centre.. 9. 2. Place in a warm place to rise till double in size.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. Turn dough into a flavored board and knead briefly. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Add one tbsp sugar to facilitate fermentation of the yeast. Ad vanilla and mix well. Using a round cutter. Ferment yeast in half of the warm water. In a bowl mix margarine and the remaining warm water. Place them on a greased tray and cover with thin polythene. Roll the cooked doughnut on granulated or icing sugar. Add beaten eggs. 8. Add the melted margarine. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 3. Gather mixture lightly and set aside for 1 0 minutes. Roll doughnuts in a tray containing sugar. 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. 3. 2. Take the basic doughnut recipe. Add the dissolved yeast and gradually mix in flour into a smooth dough. Tack each firmly with lightly wet fingers. Place them on a well-floured tray. 1 . 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. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. to the mixture add to mixture. 4. about 1 tsp in each hole. cover and allow to prove until double in size. sugar. salt and nutmeg. Sift the &y ingredients together and add to egg mixture. Combine milk and flour. 5. Dissolve the yeast in half of the warm water. Deep fry the doughnuts till golden brown and drain off fat. 5. prepare the dough according to the instructions for preparation. Let dough rise for another 40 minutes or till double in size.
Sandwiches may be served hot or cold. 6. In using fillings. Cut into 4-6 inches of the base of the triangle to form a crescent. Rub in the margarine. smooth and pliable dough. Party or tea sandwiches should be in small triangular sizes. 5. 4. 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. When dough is ready for proofing. Handle gently. the bread cam be sliced before or cut after filling if necessary. They may be filled or spread with a variety of items such as meat. Knead to elastic-like texture. Fry in hot deep fat until golden brown on both sides. 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. 2. Also do not use filling that can soak the bread. ketchup or mustard cream). fish. closed or multi-layered. Keep them covered and use as tea sandwich. 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. jam. 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 . 6. b) The filling can be made from meat. Mix thoroughly into a soft. Dissolve yeast in half of the warm water. 7. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Add some currants/fruits if available before folding into crescent shapes. Mix all the siffed dry ingredients together in a small bowl. 3. salad and various types of food. SANDWICHES Sandwiches are meals that arc made of regular or special bread. roll out into ¼ inch thickness. Avoid making very large sizes. especially when some items have to be chopped or mixed up. Combine sardine and blend with remaining ingredients to desired consistency. 8. Drain off fat and roll in granulated sugar or top with favorite icing.45 5. it should be attractively arranged. corned beef. Drain and mash sardines. Makes 20 doughnuts. Corned beef or chopped egg can be used as alternative. When sandwich is planned for lunch. Day old bread is usually preferable. egg and almost the remaining water or as needed to obtain correct consistency of dough. Spread on crackers or toasted bread triangles. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. boiled or fried egg. Vegetables like lettuce tomato and onion slices may be added. sardines. d) A garnish should be added to a sandwich when it is ready to be served. Add the dissolved yeast. 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. 4. 2. Roll out on floured board to inch thickness and cut with doughnut cutter. with or without sauce such as (salad cream. jams and other spreads. 3.
Examples are queen cakes. sugar and flour in addition to flavorings. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion.15 minutes. it is essential recipes and use proper ingredients appropriate method of mixing.46 Method 1. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. In order to produce good quality cakes. Regular bread slices can also be used. Beaten eggs. 2. sticky or crumbly. Fill the bread with the grilled meat.. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. sugar. milk and vanilla are gradually poured into the creamed mixture. Toss well. Cooked on both sides. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. The cake must be baked in a well greased pan for easy removal when baked. It must not be heavy. Small cakes like queen cake . The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. consider the quality and type of cake as indicated by the recipe. Chapter Six CAKES. Combine all ingredients except bread in a bowl. spread ½ teaspoon mayonnaise on the meat. A good quality cake must be light. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. 4. 2. Split the oblong rolls in half and spread margarine on the sliced surfaces. The flour mixture and milk are added to the cream mixture and set aside. The eggs are separated and only yolks are beaten into fat mixture. Pastry-blend or rubbing in method involves blending of fat and flour together. fruit upside down or carrot cake. type offat and amount of time available. In addition. The quality of cakes is very important. Conventional sponge method in which the fat and half the sugar being creamed first. 6. marble cake and coffee cake. The creaming method usually produces better quality. beaten eggs and milk are beaten together to blend thoroughly. The mixture is well beaten till light and foamy after which the dry ingredients (flour. adequate size of pan and baking temperature. the equipment available.15minutes. sides of pan when baked. eggs and raising agent. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. Put in the oven to bake for 10. Combine all ingredients except mayonnaise and the bread. even in colour and firm. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Pure sponge cake uses only egg whites. cakes. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. This mixture is gradually poured into the flour ingredient and all are beaten together with electric mixer or manually with wooden spoon till the mixture is smooth. There are four basic method of mixing cakes 1. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Remove from heat and slice the rolls into two. 4. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. 2. An examples of this type is chiffon or feather cake. The pan must not be filled more than half for two-thirds with the batter. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. large cakes must be level at the top. Also. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. the melted margarine. 3. 5. the cake will be hard when baked. In choosing mixing method. All ingredients must be at room temperature when mixing cakes. Queen cake and ginger bread can be made in this way. but egg yolk and fat are not included. Examples are shortened cake. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. In a separate bowl. baking powder and salt) are folded into the creamed mixture.
Sieve ‘flour with baking powder. salt and nutmeg into a bowl. Make 12 small cakes. Add the washed eggs. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. 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. it means the cake is baked. 2. Cream well until the mixture is light and fluffy to a dropping consistency. lime/lemon rind 150 grams sugar ¼ tsp. 4.47 should have good shapes and rounded but slightly peaked tops. Cream margarine. 8. When the knife comes out clean. Note: 1 ½ tsp vanilla. Now add a half of the milk and a second of the flour. 5. 7.IN. baking powder. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. one at a time. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. 6. Sprinkle lemon rind over remaining flour. Spoon mixtures into well greased queen cake pans or paper cups. Fold in well 5. Add vanilla and cream well. sieve two times. Sift the flour. When baked remove from heat and place on cooling racks. Gradually pour beaten eggs into the creamed mixture. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Stir in lemon rind and mix well. Cream margarine and sugar thoroughly until fluffy: 3. 2. Beat egg and stir into the flour ingredients. Add the lemon juice and the milk gradually as the constituency becomes stiff. Having all ingredients at room temperature. until well mixed Add baking powder and nutmeg into flour. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. 4. Finally fold in the last portion of the flour mixture and remaining milk. and beat with wooden spoon. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. 2. beaten well in each addition. QUEEN CAKES (RUBBING . Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking.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. sugar and vanilla together with electric mixer or wooden spatula. 3. Nutmeg (grated) 3 tsp baking powder 4 egg. salt and nutmeg. Grease cup cake pans and fill the pans. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. alternating them. . 3. 2 tbsp desiccated coconut or currants can be added when mixing.
Fold in the sifted dry ingredients alternately with milk. Stir in flour mixture. The batter is now in three colours (cream. 5. blend eggs. vanilla and currants alternately. 6. Blend in colours very well without over mixing batters. 7. brown and pink) in 3 bowls. peeled and mashed 2 large eggs 1 teasp. When baked. Cream sugar. grated carrot and toasted coconut. 3. Serves 12. Sift cocoa powder into one portion and the pink colouring in another portion. 2. Pour into a well greased square or round pan. Mix the batter thoroughly.48 4. baking powder cream of tartar and salt three times. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Serve 10. 2. 3. beat well after each addition of egg white. Sift flour. 2. custard powder and nutmeg. Put water in a small pot to boil. Cream margarine and sugar thoroughly. Add dry ingredients. 3. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. margarine. invert on a cooling rack can iced or served with vanilla sauce. 4. Stir the mixture into the boiling water. salt. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Using a whisk or mixer. Top the brown with the pink as second layer. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. alternating with milk. Bake in pre-heated oven for 40 minutes. Bake in 350°f in a pre-heated oven for 45 minutes. 4. Slowly add vanilla and egg whites. baking powder and all spice together. Using an electric mixer or whisk. sugar and vegetable oil. one at a time. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 6. Add vanilla mix well and serve as a warm sauce over cakes and puddings. 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. 6. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Sift flour. Spread the brown mixture at the bottom of the pan. Baking powder l tsp baking soda 120m1 diluted milk . Mix well and share batter into three equal separate portions in 3 bowls 5.
Beat eggs and add to margarine and sugar mixture. baking powder and soda. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Preheat the oven 4. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. honey and grated coconut in a sauce pan and cook for about 5 minutes. Spoon topping over the whole top of the cake. nutmeg. Method 1. 2. Cream margarine. then stir in the toasted coconut. 6. 4. This can be used in place of browning. Soak fruits in brandy. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Sieve out fruits and toss in little flour. 2. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. and leave to cool slightly. using half of the milk. Remove from heat. 5. 4. 2. Place on a wire rack to cool completely when fully baked. Add the flavorings.) 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. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. Mix thoroughly until foamy. place margarine. lemon rinds and remaining brandy. Bake at medium heat until cake is cooked (45-50minutes). 3. 3. Gradually fold in the flour mixture and floured mixed fruits. To make the topping. Fold in the flour mixture into the margarine-sugar mixture.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Beak in the eggs one at a time. Sift together the flour. allspice and baking powder. Melt the margarine and ensure that all the ingredients are held at room temperature. Add caramel or browning to sugar mixture. sugar and vanilla until light and fluffy. 5. 3. Pour into a greased brunet pan or hollow pan. Note: Caramels. Pour batter into well greased and floured pan. 7. Sift together the flour. 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.
Combine margarine. Add one egg at a time and beat thoroughly. bake in a pre-heated oven for 30 minutes. Place on a board and knead until firm and glossy.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. bake in pre-heated oven at 4000 f for 10 minutes first. Remove from pan and insert on cooling rack. 2. margarine salt and the remaining sugar in a bowl. 6. When double in size. Reduce heat to 350°f and bake for 4Ominutes. Shape into loafs and place in a warm place to rise until double in size. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. 6. 4. Add the margarine. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Add the remaining flour. Method 1. 5. Set aside and leave to cool completely before using for cake or caramel custard. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Stir the dissolved yeast into the oatmeal mixture. 7. 2tbsp sugar (reserve 2tbsp) and the salt. CARAMEL 100g sugar 200m1 cold water Method 1. Pour cake batter over the pineapple as a second layer. 3. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. add half o f t h e flour and mix until smooth. Mix again and knead a second time. Makes 2 loaves. Dissolve yeast in warm water with l tbsp sugar. 2. 3. Bake at 350f for 50 minutes or until cake is golden brown. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Beat well until the mixture is well blended. 2. Cover and set aside for 5minutes. 4. 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. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Serve with vanilla sauce as a dessert/sweet. sugar and vanilla and cream well. Shape in to two loaves and place in a greased bread pan. The pineapple should be evenly distributed all over the bottom. Mix dough thoroughly until it stops sticking to the hands. reserving some for kneading. Fold in the dry ingredients alternately with the milk. When adequately risen again. little at a time. OATMEAL BREAD 100grams uncooked quick oatmeal 125ml boiling water 60grams (4 tbsp) sugar 1tsp salt l25ml lukewarm water 250m1 warm milk 600grams sifted flour 60grams margarine 3 ½ tsp dry yeast Method 1. 4. Set aside until lukewarm. Put the oatmeal in a large bowl. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. 3. 5. stir in the warm milk and boiling waters. . Mix the soya bean flour. 3. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 2. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5.
Sift together the first 5 ingredients twice 2. 6. 5. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites.51 DESICCATED COCONUT 1 coconut Method 1. 2. 2. Mix together and add the currants to mixed fruits. cinnamon and salt into the sifted flour. stir to prevent burning or uneven browning. 3. Mix the brown sugar and margarine till soft. pour the boiling water over the oatmeal and mix thoroughly. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Break and grate off or scrape away the brown surface of the coconut flesh. 3. Prepare caramel and set aside to cool. . Now sift the baking soda. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Cream margarine and sugar until light and fluffy. Stir in the orange rind. 4. Beat egg white again. vanilla and almond extract. Store in air tight containers for later use when cold. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Cream margarine and sugar till light and fluffy. Toss together and set aside. COFFEE CAKE 200g margarine ¼ tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour ½ tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. Gradually blend in the softened oatmeal. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 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. 2. Add the caramel. Occasionally. Grate the coconut and spread out on a baking tray and put in a preheated oven. 4. Decorate for anniversary ceremony when cool. Add the egg yolks one at a time. Fold in the flour ingredients. Mix the orange juice with the rum together 4. beating well. beating very well. 3.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Gradually beat in tile beaten eggs. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. Bake in a pre-heated oven at 350° for about 45 minutes. . Cover and set aside for 20 minutes. Grease a medium. Bake till dry but not coloured.
3. Flip the pancake cover to brown the other side. 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. Cover and allow to ferment till it bubbles (1 5 minutes). 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. flour. Make a well at the centre of the flour mixture and add one beaten egg at a time. Stir in the nuts and mixed fruits. Alternately mold batter in balls and drop in the heated oil. 8. Drain out oil and serve as snack. Fry until golden brown on all sides. Stir in the fermented yeast with a Spoon and beat the mixture lightly. . salt and baking powder. Using a wooden spoon. 2. Sift sugar. Mix the flour. 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. Pre-heat the oven. 5. RICH BUNS 250g flour(sifted) egg 60 grams/4 tbsp margarine 50g sugar Vegetable oil for deep frying 100-125ml water 2 tbsp milk ½ tsp salt 2 tsp baking powder 3 tsp corned beef (optional) Method 1. sugar. 3. beat the mixture lightly for about 3 minutes. Stir in the dry ingredients into the milk egg-mixture. Fry until the mixture is light brown and remove with a straining spoon. Heat the oil for frying and use oiled spooned to scoop the mixture. 2. Stir in the milk and mix thorough. In a separate bowl beat the egg. Add scrambled eggs or sausage as breakfast dish. Serve with honey or pancake syrup. 7. 4. rise to the top and become popped. 5. salt and baking powder till the mixture becomes crumbs. Heat vegetable oil.52 5. 4. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Beat and drop the batter in balls from oiled Spoon into the hot oil. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Beat the batter until it is smooth. At this time the underside of the pancake is golden brown. 4. When brown. 5. margarine. 7. 6. milk and vegetable oil. Mix the sifted flour. Bake in the pre-heated oven for about 45 minutes. test for doneness and remove from heat. 9. 2. remaining sugar and salt in a bowl. Lightly grease medium-sized baking pan and pour the batter into the pan. 6. fat. 3. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Sift the flour. Yields 1 serving of4 pancakes. Serve as a snacks. Allow to cool and cut into squares to serve as finger food. Cover and set aside for about 10 minutes.
Cookies can be mixed by creaming method or pastry method. The surfaces may be smooth or rough. It is made with flour. The salt contributes to flavor and the fat gives tenderness. the pastry dough should not be over stretched when rolling and cutting. fat. 7.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. (2) Flaky pastry has ratio of two-thirds fat to the flour. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. chilled and cut into desired shapes with biscuit cutter. pies may also be fried in deep fat. Alternatively. The flour must be of good quality in order to produce firm products. nor too soft or crumbly. Prepare the filling and set aside to cool. The softer doughs may be dropped on baking trays for baking. 4. It produced less flaky and tender crusts and it is often used for commercial productions. Cold water is added gradually to the mixture and it is combined together. sugar. When mixing and rolling. Plain pastry may be classified according to the ratio of fat to flour. Roll out to ¼ inch thickness on floured board and cut into shapes. Fill with meat. 6. 5. 8. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. Toss flour and salt together. The pies must be sufficiently filled. tender and golden brown in colour. Gather into a ball and set aside for 15-30 minutes. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. Cut the top with a fork and the beaten egg. Before mixing the ingredient for pastry. care must be taken to avoid kneading and over stretching of the pastry for handling can cause the pie crusts to shrink and become tough when baked. pastries should be flaky. The tops at the top of each pie with fork or knife to permit steam to escape during baking. It produces very tender and flaky crusts. . Sprinkle with enough cold water to moisten. board and dough when rolling. fat. eggs and milk. After mixing. Add the fat and mix until mixture looks like fine bread crumbs. After mixing. 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. fish or sausage fillings. The dough is gathered to form a ball and rolled on a flat surface. When baked. BASIC PASTRY (FOR MEAT. the dough is lolled. well folded and sealed together to prevent leakages. Machine is also used for mixing of pastry in order to have cumulated quantity of fats well distributed in the flour and incorporate sufficient air into the dough and improve tenderness. The pies are arranged in well greased baking trays and placed in pre-heated ovens. For best result. salt and water. Bake in pre-heated oven for 30-40 minutes. rising agents and flavorings. The water is used to bind the ingredients. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. 2. Pie filling must be made earlier and cooled before filling the pie shells. 3. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. They should be removed from the trays immediately they are baked. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. always set aside some flour that will be needed to sprinkle on. Makes 8 pies. Cover the pie shells and seal properly. and cold water is desirable. Over mixing will result in toughness of cookies. Cookies should neither be too hard. Cookies is another favorite snack made from soft dough.
Fry for 2 seconds and then add minced beef or fish flakes. See diagram for rolling out cutting guidelines. 6. Make a well in the centre of the mixture and add water gradually to form a past. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. chopped and boil 2 ½ margarine or vegetable oil Method 1. spread the mixed sausage on the surface of the rectangle. 5. Using the rolling pin. 7. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Gather the mixture in small balls without kneading. . 3. Roll up the remaining pastry. 4. 3. which now gives 4 sausage rolls. Sift flour and salt 2.54 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. 6. 3. Cook for 8 minutes until beef is cooked. melt margarine or heat oil and add onion. 2. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 5. peas. Rub the sausage generously along the centre of pastry. nutmeg and sa1t Toss together until mixture forms crumbs. Sprinkle flour into the mixture. Use fork to cut the top of the rolls and place in greased pan. Roll over in two or three folding. Rub in the fat into the flour. In a saucepan. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. In a bowl cut in the margarine and rub in to have flour crumbs. 2. 4. 5. roll out the dough into Y2 inch thickness in rectangular shape. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. Using a spoon. Prepare the margarine or oil pastry. Stir-fry for 2 minutes and remove from heat. 8. water and the seasonings stir well to mix up ingredients. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Bake in preheated oven for about 40 minutes or till light brown. folding in and stirring well un flour is well absorbed. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Handle dough as little as possible and place balts on a floured board. Add baking powder. 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. Remove 2-3 tbsp of flour mixture for rolling out. Add carrots. Add the beef broth. 9. Mix the sausage and curry or nutmeg. 4. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes.
Stir well and sprinkle in the flour to bind the ingredients. 7. 5. 5. salt ingredients thoroughly. 3. 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. Make a thick paste with flour remaining margarine.55 2. Drain and serve hot. 6. 6. 4. Cut into rectangular shapes and fill them with the cooked fish filling. Add cold water and bind together. cut length wise through the middle and scoop out the yolks. Split into 2 sections again and garnish with cucumber slice to serve. 3. Allow chin-chin pieces to drain off oil after frying. Place the yolk in a bowl with the minced fish. Gather the mixture into a ball and roll into ½ inch thickness on a board. milk. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Serve wit groundnuts as snack. Note: Corned beef or sardines can be used as alternatives. Pre-heat oil and fry until light brown. Heat oil in deep fryer and fry the rolled up egg till golden brown. 4. 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 . Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 3. flour and salt into a bowl. 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. Seal the edge of the last fold with little water. 4. Heat the vegetable oil and onion in a frying pan for 2seconds. 5. 2. Add the flaked fish. pepper. Cover each half. 2. 3. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. curry. flour board with reserved mixture. pressing together to form a whole egg again. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Do no knead pastry. Sieve the baking powder. Peel the boiled eggs. 2. pepper. 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. the chin-chin will soak the oil and will no be crisp. If heat is too low or much quantity is fried at time. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 6. seasoning and water. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 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. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. salt.
Gradually fold in the vanilla and warm water. Cut into smaller rolls. Put the mixture in to the greased pan over the paper and spread evenly. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. sugar and salt together 3. After 5 minutes of whisking. Rub in the margarine for the flour mixture to form crumbs. Grease a swiss cake pan and line with a greased paper. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. 4. Heat oil for deep frying and cook the eggs under moderate. 7. 5. drain serve as snack or cocktail. Serve as snacks. salt and baking powder into a bowl 2.56 Method 1. mix flour. Fill each pie shell with the prepared filling. 8. Sieve flour. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Use a pastry cutter to cut pie shapes. heat until the coating is golden brown on all sides. 3. Roll out pastry about ¼ inch (1/2 cm) thick. Now coat the shelled egg with remaining flour and wrap each egg. 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. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. 3. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Now spread the warm jam all over the surface of the rectangular-shaped cake. 2. Fold in lightly with a metal spoon. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Sieve baking powder into the sieved flour and sieve the sugar separately. 8. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 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. 9. Add cold water to make the dough. Bake in a pre-heated oven until golden brown and firm. Taking one at a time. Cut the margarine into the flour ingredients. Remove sugared paper and cool the roll on a cake rack. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 5.80m1 water ½ tsp baking powder Beans. vegetable oil for frying . 7. 4. 6. Fry pies in heated vegetable oil till golden brown. When baked. 5. turn out the cake on a sugared paper and remove the baking paper carefully. 2. Make a well in the centre. 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. without stretching. Now whisk. sugar. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Gather the soft dough in a ball. Coat the remaining eggs. Peel hard-boiled eggs and set aside. 4. Reserving one table spoon of flour. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. with a portion of dough. 6.
Nutritious drinks provide specific nutrients to help fight illness. fruits juices. Refreshers: Fruit drinks and soft drinks. Sedatives: Alcoholic drinks. 3. beer etc. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Gradually add flour.58 Method 1. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Nourishers: Milk shakes. beat until blended. 4. Blend vanilla and desired food colouring. Stir in the water. mineral water. 3. Make 3 dozens. Chill for ease in handling. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. fresh fruits drinks. Use filling for sandwiching sponge cakes as well. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. 4. 2. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. lemon grass and scent leaf tea. Maintenance of proper hygiene is important when handling the ingredients. beating until light and fluffy. as accompaniments to meal or the final course of a meal. egg hot drinks. fat. Beverages may come from mostly animals or fruits and vegetables. Remove from heat and cool on wire racks. Add sugar alternately with egg white. 5. minerals and vitamins. Stimulants: Coffee. 3. flask and teapots. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. stimulating drinks between meals. Place the balls apart in an ungreased baking tray or sheet. malted and vegetable juices. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Makes 2 ½ -3 dozens. add flour and mix well. Put 2 or 3 cookies together with the vanilla filling in between them. Cream margarine and sugar. 5. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. 6. tea and cocoa are popular in meals. . 2. Soft drinks. Peel or scrape off the brown back of the coconut flesh. 8. ensure that you use appropriate’ utensils like jugs. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. When preparing beverages. coffee. sugar and vanilla. ensure that good quality fresh fruits are used. tea. They are grouped as follows: 1. fruit and milk drinks are more nutritious. 4. 6. Cream margarine. the beverage is known as fruit drink. Bake in slow oven for about 20 minutes or until firm to touch. 2. Stir in the coconut and mould into I inch balls. However. Also. Milk contains protein. 6. Beat in egg and vanilla. cocoa. Bake for 8-10 minutes. 7. egg drinks. Energizers: Malted and vegetable drinks. Shred coconut and set aside. 5. 3. boast the body’s energy and vitality and ensure a healthy lifestyle. Allow them to cool thoroughly before removing them from the baking tray. 2. They are later mixed with water or other beverage and served chilled.
trim the edge for the watermelon shell by cutting a saw tooth edge. Slice the bananas and dice the pineapple. Wash and cut fruit into halves. Orange and pineapple juices maybe added. Cool and add to fruit drinks. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. . Blender can be used to crush the pulp before sieving. Combine these in a bowl to prevent browning of the bananas. Sweeten with syrup 3. Wash. Boil for another five minutes for4fie syrup to thicken slightly. 2. 3. 2. Make ½ inch water melon cubes from the scooped watermelon. Boil the water and leave to cool. reserving the shell. Leave to cook and chill before serving. scoop out the pulp and squeeze out juice through a sieve. 2. Scoop out the melon fruit. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. 4. Remove seeds. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. Add syrup to taste and the lemon juice. Stir in the orange juice. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Wash fruit and cut into sections. Squeeze out the juice. Using a sharp knife. 2. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Chili before serving. discarding the seeds. Pour over the juice in a jar. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. 3. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. 3. peel pawpaw and remove the seeds.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1.
Pour into jugs and chill before serving. Scrub pineapple. Add previously boiled water to mashed pawpaw and strain into a glass jug. Method 1. The fleshy part of pineapple is cut and served as a dessert or refreshments. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. 2. CHAPMAN’S DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices. Stir in ginger. Filter very well and discard the chaff. Sweeten with syrup or honey if desired. Serve chilled in glasses and garnish with lemon/lime slices. Add lime and syrup. Add ice blocks to serve immediately.60 2. 6. 3. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 4. stir in the ginger or cloves and set aside for few minutes. 7. Cut into small chunks and put in a bowl. 3. Cover and keep drink until cold. Add the pure water to filter and obtain the juice. but do not peel beet root. Serve chilled. Wash. Mash the pawpaw or pulp in a blender. 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. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Alternatively. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Boil the 3 litres of water and pour over the washed zobo. 2. Mix well and pour in to cocktail glasses. Cut beetroot in to small pieces as well as the apple. Add the pure water and strain into a glass jug. Remove from heat. 2. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 5. 5. Stir in the pineapple juice and sugar to taste. Use a blender or juicing machine to blend the fruits. remove immediately from the water and place them in a sauce pot. Garnish side of glass with cucumber/lemon slices. peel and remove the hard core at the middle. Wash them in clean water. Wash lemon(s) and squeeze out the juice. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. scrape and grate carrots. Wash. 4. Sweeten with syrup and add the lemon juice. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Sort the dried zobo flower to remove all dirt in it. 2. Add the bitter lemon last. 3. 4. Leave to cool completely.
Chill till serving. 2. Remove the flesh of the sour sop and discard the seeds. Wash fruit very well. 4. Pour mixture into an air-tight plastic bowl and cover well. sweeten to taste with the sugar or honey. 2. Serve immediately in wine glasses garnish with lemon slices. 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. Crush it and pass through a sieve to extract the juice. Avoid use of aluminum utensils. Chill and serve garnished with lemon slices. Slice into bits and put in a bowl. Add the bitters and ginger ale. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. M ix in remaining water and strain the liquid into a glass jar. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 5. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Filter the mixture through a fine sieve into another plastic or glass bowl. Pour liquid into a pot. 2. 5. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. 4. Pour the fruit juices and tea over a large block of ice in a punch bowl. 2. 6. Wash and peel bananas/plantains. Serve in tall glasses garnished with few pawpaw chunks. Chill the orange juice and the wine. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 4 lemon slices 2 tbsp sugar syrup . 6. Add milk flavour 2. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. After heating cool and chill drink till service time. Mix the orange juice and milk together. Mash but do not blend the plantain pieces and add the water. 3. chilled. Place in a bowl and add a little water to the fleshy part. Note: Pineapple or grape fruit juices may be used or added.61 Method 1. 3. Mix all the ingredients in a punch bowl. Garnish with orange slices serve in tall glasses. add sugar or syrup (if necessary) and boil for 20 minutes. Add syrup and nutmeg/vanilla. 3.
2. tangerines. Wash lemons. Push the lemon pieces and apple sections through a juice extractor/blender. Mix well after each addition.62 Method 1. 2. 2. Note: Oranges. Serve chilled. strained juice and sugar syrup. Blend half of the orange juice and milk in a blender until smooth. Stir in the syrup and strain. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Stir in the remaining orange juice. 3. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Stir in the brandy. Serve into four glasses and add ice cubes. 3. Add the syrup to the juices 4. Combine the juice in a bowl. Stir well and add the wine or ginger ale. Add eggs to mixture. Half a teaspoon of brandy flavor can be used in place of pure brandy. Add the lemon rind pour the water into the jar. 3. Dust with nutmeg as garnishing. Strain the juice into a jug. Cut into pieces. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Wash and cut apples into sections. Mix all ingredients either by whisking or mixing in a blender. Add sugar if desired. Cover the jug and allow the lemonade to cool. Peel the lemon and out the pit including the seeds. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Wash and break eggs into saucer. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Serve chilled with lemon slice topping as garnishing. 4. lime or grapefruit can be used in place of lemon or in addition to lemon. Add ice cubes and lime/lemon slices and serve chilled. MIXED FRUIT DRINK (PUNCH) 500ml orange juice 500mlpineapplejuice 100ml lemon juice 1 bottle non-alcoholic fruit wine or 2bottlesgingerale 1 litre of chilled pure water 200m1 grape juice 100g sugar Method 1. 3. Pour into glasses. Squeeze the juices from the lemons into a jug. Chill the brandy. 2. 2. one at a time. Dissolved sugar in water.
Continue until smooth mixture that light. 7. Therefore. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. vegetable tarts. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 4. Serve chilled in glasses with ice cubes. Place in a greased. 5. 2. Allow to rest in a cool place before using for jam tarts. 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. Cream eggs and sugar. 3. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . 2. floured baking pan. Remove from heat and whisk until cold and thick. stirring well till dissolved 2. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. cakes an puddings) and light dessert dishes (ices and fruits). Leave to cool 3. cloves and vanilla Mix thoroughly. peel and chop mango flesh. 3. Fold in sifted flour and baking powder very gently 6.63 Sugar to taste 800m1 water Method 1. Add margarine and nix well 2. 4. Place in a bowl and mash very well. They are usually served as the third courses in meals (fruits pies. Add the remaining water to the crushed mango and filter out the liquid. Mix carefully until slightly smooth Handle pastry gently. 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. Add three quarters of the water to the carrots and strain out the liquid into a bowl. They increase the enjoyment of meals. creamy and double in size is obtained. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Most light desserts are usually served chilled. Melt margarine and leave to cool. 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. Fold in the melted margarine or vegetable oil gently. 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. beans pie or fish pie. Cut up carrots and blend to a smooth pulp. 6. 3. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. appropriate cooling temperature is important for maximum enjoyment of such dishes. Wash. sugar and cream of tartar in a bowl over a pan of hot water. Beat in the vanilla and lemon extract. 5. Stir in the run or run flavouring. In preparing and serving desserts. making sure that it is not stretched 4. Cover and set aside. Whisk eggs.
Add the cooked cornstarch and mix well. salt and milk. Mix cornstarch or custard and a little milk. Beat reserved egg whites to stiffness and fold into the cooled milk. 2. Beat eggs slightly. Cook for 2 minutes longer and remove from heat. Serve in cups. make it thick and set aside.serve topped with cornflakes. fruit chunks or jam. . beating only the milk. 5. Serve as dessert. Do not allow to boil. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. add sugar. mixture. Remove from heat and leave to cool. vanilla. stirring constantly with a wooden spoon. Separate eggs . 3. 6. 2. Pour into greased baking pan. 4. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. stirring until it thickens. 5. nutmeg and salt. 3. stirring constantly as the mixture boils. Note: Caramel may be poured into pan or individual queen cake pans before the custard (milk and egg mixture) is poured on it to bake. Add vanilla and pour into a shallow pan. Beat egg yolk and blend 25g of sugar. 2. BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. 3. Add vanilla and chill before serving 8-10 servings. Place the milk mixture over water simmering in the pan. 4.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 2. Vanilla/nutmeg Method 1. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ½ ml vanilla(1 ½ teaspoon) 2 tbsp cornstarch Method 1. Makes 6-8 servings. Heat the mixture to hotness. Prepare cornstarch with little boiled water. sugar and egg yolk together. Beat the milk mixture until thick and stiff enough to form peaks. Fold the egg whites into the egg yolk and milk mixture. Heat milk to lukewarmness. Get the egg-milk mixture from freezer and beat till smooth and creamy. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Freeze for 30 minutes until mushy. 3. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Freeze in covered plastic container until it is firm (4hrs). Gradually add the vanilla or banana flavor essence. Return to sauce pan and cook over medium heat. 4. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Cook water in a pan and leave to simmer. milk. and bake for 25 minutes.
Add the remaining sugar and lime juice. 2. Combine all the fruits in a bowl. Keep refrigerated. Heat 250ml milk diluted with 3tbsp water to warmness. Cool and bottle. (not hard frozen) stirring once. except shredded coconut. 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. 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. Beat eggs. 2. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. 3. Combine all the above ingredients in plastic bowl and mix well. Pour warm milk over egg mixture. vanilla . 3. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. While still hot. 2. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. stirring occasionally. sugar and vanilla/banana flavour together.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Top with coconut pieces. Cover and chill for at least 3 hours. Cook until set but not sticky (about 35 minutes). Toss gent1y using a wooded spoon. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 4. 3. 3. 2. Juice from pawpaw can also be added. 4. Place the bowl of milk -egg mixture over another bowl of hot water (not directly inside hot water) and whisk the mixture till it thickens. Dissolve gelatine in the remaining 2tbsp4water over low heat. 5. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Freeze until mushy. Remove from the hot water bowl and leave to cool. 4. Serve decorated with corn flakes. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Colour is golden brown. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Toss gently again before serving into cocktail glasses or salad cups. Mix orange juice and honey and pour over the fruits. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Scoop into cocktail glasses and garnish with a slice of lemon. Use as spread for bread and filling for doughnuts.
Beat milk until thick. 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. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Add lemon juice and sugar. Scoop gently into desert cups and top with the mango chunks. Whisk the chilled milk and sugar. 7. 2. lemon juice. 4. add the gelatin mixture and beat well. Chill the milk for 3 hours 2. Whisk gelatin till fluffy. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. When set. Bake in a preheated oven for 30. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. Dissolve gelatin and chill till firm. . 6. Cover and freezer till set. Beat eggs and add the flavourings. Chill milk for about 3 hours. Mix gently. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. vanilla. Sour sop juice (undiluted) may be used. 5.40 minutes. 6. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. vanilla and lemon. 5. When the bread is softened. beat gelatin until fluffy. 4. 6. mixed fruits ginger and nutmeg. m. 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. 3. ginger and remaining sugar 75g over a boiling water till melted. 3.66 Method 1. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Add the beaten 1 egg and whisk till thick. Peel and chop the mango flesh. When the pudding are cooked. Allow to cool Place sauce on plate and serve the pudding on top. 2. 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) . 4. Gradually add the gelatin mixture. Add the mango juice. 5. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. combine100g of margarine. Sprinkle ½ of the corn flakes into a round or square pans. add the eggs. Press the juice through a sieve into a bowl and reserve the juice.
Spoon the fruit chunks evenly over the batter. mix flour. egg and milk. Melt margarine in a square or round cake pan 2. Makes 10 serving. Serve into dessert plates and top with ice cream or vanilla sauce. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Make 6 servings. Alternatively. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Remove syrup from heat and cool. 2. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. and all spices in a separate bowl. Add the sugar. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Mix salt. 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. Pour into the pan with the melted margarine. FRUITED ICE MILK 1 firm mango. Heat the cold water and sugar in a pan till the sugar dissolve 2. When set remove from heat and place upside down in dessert bowls to serve. 5. nutmeg and baking powder Stir in the milk until smooth 3. Wash peel and chop pawpaw 4. pudding may be streamed on top of the cooker. sugar. In a bowl. flour. Grease generously two shallow round pans. 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. 4. Add vanilla. 4. 5.67 Method 1. diced 100g raisins . Bake pudding over medium heat till it is set (about 20mmutes). 4. Spoon into well-greased custard queen cake cups ¾ fullness. baking powder/soda. 6. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. 3. Add the remaining ingredient and mix together. 3. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. orange and mango ½ tsp nutmeg Method 1. Bake in 350 of pre-heated oven for 45 minutes 6. Cream margarine and sugar till fluffy. 6. salt and baking powder together. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. 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. Add flour ingredients to the creamed margarine mixture and blend well. Sieve well Add the raisins. Blend in the milk gradually 2.
Serve in cocktail glasses. Fold the fruits into the whisked milk in the bowl.68 Method 1. 4. 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. Remove from freezer and whisk very well Add the sugar and whisk again 3.
DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. mixing bowls and spoon. spatulas or palette knife. Spread the batter evenly to the sides of the pan. 5. 5. Different shapes are available according to cake pan sharp. if frozen. Pre-heat the oven to temperature (gas mark 3) specified by recipe. Nozzles are available in different shapes and sizes. coffee. The only special tools needed are as follows: 1. carrot cake.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 8. For the decoration: Decorating syringes or tubes (plastic or metal). aluminum foil wrap. wooden spoon. For cake baking: Cake recipe. electric mixer. 7. 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. Icing also contributes to the taste of the baked product and prevents loss of moisture. place the cooling rack over the top of the pan and urn both pan and cake over. 6. 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. 4. margarine. Lift the pan off carefully and let the cake cool completely for at least one hour. cooling racks. electric mixer. Success in cake icing depends on three major factors: 1. 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. 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. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. cake pans. For the icing: Icing sugar. Cake Baking Information 1. decorating rule or comb. rolling boards and pins. Skill in application of creative knowledge in designing special decorations. Always defrost the cake completely before icing. 3. Cake Board: Necessary for placing the cake. 3. egg beater. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. The right equipment 2. 4. 3. To remove cake from the pan. cake boards. The following are some specialized pieces of cake decorating equipment: 1. 6. Creaming gives better result. . It is available in plastic or foil scaled thick papers. The type of ingredients used and mixing technique. Set aside. 8. marking rings and cutters (plastic or metal). wooden spoon. Place the cake in the pre-heated oven and bake according to temperature specified. 2. Start by deciding on the type of cake desired. rich cake etc) and obtaining the ingredients specified by the recipe. scale and other measuring tools. nozzles. It should have soft natural brittles that should leave no marks when brushing. ingredients. 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 bags. The main purpose of icing cakes is to enhance the beauty. zigzag ruler/comb etc. Cream the cake and mix to recipe directions. plastic or metal turntable. Consider method of mixing. Place the cooled cake in a cake board for the icing. richness. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. design rollers. 7. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. icing colour kits. sieve etc. 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. When baked. (marble. 3. eggs. 2. 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. aesthetic value and quality of cakes. 2. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration.
They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 3. Place the cake on a cake board. 4. Cutters: These are available in different shapes and sizes. 12. Cream with wooden spoon or electric mixer. Use a pastry brush to remove loose crumbs from the cake. Separate egg white from the egg. 4. Brush off cake crumbs and position the cake properly on the cake board. Place margarine. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. making sure none of the egg yolks get into the white and beat gently to stiffness. Beat well with a mixer or wooden spoon. Continue beating till the mixture is stiff but is of spreading consistency. 14. Re-beat the icing mixture and spread generously over the cake surface. 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. 8. 6. Cover and set aside for about 30 minutes. using palette knife or spatulas. spoons. 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. 9.70 9. 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. 13. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. It Is usually expensive but use full for perfect finish. Egg Separator: Plastic or aluminum tool which is efficient in quick separation the white and yolk portions of eggs in preparation of royal and sugar paste icing. 5. 11. Add the glycerin and lemon juice. Sift the icing sugar. These include cups. Follow the icing tips presented in this book. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. The cake with sugar. 7. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. gradually stir in sifted 900g icing sugar arid egg white. Add more sugar to make icing stiff if necessary. 2. Reserve the remaining sugar. 6. 5. Mix Bowls: Plastic. For icing. Apply sugar syrup or jam all over the surfaces of the cake. 15. 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. 10. glass or stainless steel bowls that are easy to hold and is provide good support. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. vanilla and half of the milk in a mixing bowl. 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 . 3. syrup/jam for cake icing to stick well to the cake. Add remaining sugar to make icing stiff if necessary. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. jugs and scale. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. In a mixing bowl. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 2. 7.
Leave paste in air tight container of room temperature for about & 12 hours before using. add the liquid glucose and water. Use cutters to make plaits. Let mixture stand and cool to lukewarm. 4. then place the paste in a plastic bag. 2. Knead well. 4. As you roll. Combine gelatin. remove the mixture from heat and add drops of flavour or colouring if desired. 6. 5. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. 2. Trim excess from the base. Decorate with piping softer icing or cut out flowers and designs. 2. 9. using cake smoother. Stir in the shortening and while shortening is not completed melting. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable.71 Method 1. Smooth and shape the fondant on the cake. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. For decorative rolling. . 8. 5. bring out from freezer. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. flower or other designs such as board twists. 12. . 7. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Mix in more sugar. glycerin and cold water in saucepan and stir well until thick. add more icing sugar. a little at a time until the icing sugar are added. Attaching ornaments and sugar beads if desired. allow it to defrost and knead again until soft and pliable. Mix icing sugar and gum together. Place the mixture over low heat and heat until dissolved. Roll out the fondant in enough portions. knead the sugar mixture or fondant. 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. Dusting corn starch powder or icing sugar on a flat surface. 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. 3. Add the beaten egg white. Coat cake surfaces with j am or syrup. Keep fondant covered with a damp cloth to prevent a hard surface from forming. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 10. using a rolling pin on a clean board. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 7. Now place half of the sifted icing sugar in a bowl and make a well. Beat the egg white and glycerin in a bowl till frothy. Gently. When ready to use. leaves. use same method of preparation to apply petal taste icing using these ingredients. and water (a drop at a time) and if it is too soft. If fondant is too stiff. Add the sugar and blend them very well. liquid glucose. 3. Attentively. Gently lift the fondant over the rolling pin and place over the jam coated cake. 3. use a textured rolling pin to roll over the coated cake to give the design on the pin. Gather the sugar and gelatin mixture into a firm ball. 11. Continue to knead until the ‘fondant is smooth. use a pastry cloth to roll out icing for smooth finish. pliable and no longer sticks to the hands. Note: Alternatively. using a wooden spoon until mixture is fully mixed up. Method 1. 8. 6.
Colour is what gives icing beauty and personality so that the cake boarders. 3. As a basic rule. Cakes baked the previous day are more easily decorated. it is important to have an idea of the cake design and the details you desire. leaves. In the 45° position. You can use any cake design book or make your own sketches of the type if arrangement that is needed. 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. 3. To achieve good decoration. Decide on type of decoration to be done on the cake as well. Start by leveling the surface to ensure that the top is even and not peaked. Choose desired or appropriate type of icing. 5. With one hand. Using a bread knife. Flavouring may be added to the icing if necessary 10. 3. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Use a mixer to combine the ingredients. sugar paste etc. 2. Sieve the icing sugar before use for smoothness. Use toothpick to add paste colour while liquid colouring in added is drops. check the recipe for rolled fondant icing. Before making decorations. When mixing. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. stars. Boarders of cake need medium of consistency for ease in squeezing out the icing. Use clean and dry equipment. 9. 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). 8. A turntable or a turning cake stand makes it easier particularly for round cakes. follow these guidelines. This can be done after the cake is completely cool. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Chilling the cake before it is iced also makes icing easier. apply pressure with the other hand that follows next.72 GENERAL RULES FOR ICING 1. a few drops of blue colour or lemon juice can be used to whiten the icing. It involves the use of piping set (decorating bag or syringe). Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. Coat the surfaces of the cake with apricot jam or sugar syrup. Making ones special design promotes creativity and originality. Piping is very popular way of decorating. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 6. In the 900 angle. 2. For 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 enough of any colour because it is difficult to obtain the same icing colour later. (b) Spread across the whole top surface. Away practice the decoration on another surface before applying directly to icing coated cake. . guide the decorating tip with the other hand. To make this easier. Apply a little pressure to the palette knife and smoothen the top last. For royal icing and butter cam icing. (c) Pushing the excesses to the sides. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. Fill the bag or tube half full of icing. 7. 4. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. trim off the crown or raised portions of the cake. The basics of piping on iced cake include the following: 1. 1. when planning for the cake. Allow first coat to dry (about 30 minutes or more). Freshly baked cakes tend to crumble and flake off their crumbs. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. flowers and shell designs require stiff icing consistency. 4. flowers and stars stand out in the cake. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Give a smooth finish. chilling the cake first is recommended. 5. pushing the icing towards the opening or nozzle. 2. (d) Ice evenly all over the top and all the sides till all surfaces are iced. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique.
Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. Prepare rolled fondant icing and roll out on the flat surface. 2. Writing: To print or write words. When dry. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Stars: In order to make stars. 3. Follow these guidelines in making cut-out patterns decoration. 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. bows. Shell nozzle has serrated curved opening which is used for making shells. beads and outline of shapes. lift the tip of the nozzle slightly to let icing build up the fan into a full base. Twist the end of the bag closed. beads and balls. 4. 2. The most common types are as follows: 1. rope boarders and puffs. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. or b. Press out the icing with enough pressure to build the bead of ball as for stars. For a row of shells. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. 3. Ornaments. To make the above mentioned techniques follows these tips: 1. 4. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. c. 1. hold the tube of 900 angle with the surface of the cake. 6. Apply a little pressure to press out the icing and pull the tip away and the star is formed. shells. 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. . To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. start another shell on the tail of the previous one. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. stems of flowers. Check diagram in the book on directions. attach the cut outs to their position on the cake. 3. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. using butter cream icing. Relax and stop the pressure. cut many shapes and place them on a floured surface for them to dry. Using cutters for roses. lines. use special metal or plastic cutters.73 4. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. zigzag and rosettes or drop flowers. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Leaf: To make a leaf. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. vertical lines and vary lines by moving the nozzle in straight lines. letter and numbers. 2. the bigger the opening. Control and stop applying pressure when the decoration is created. the larger he decoration. 4. use the plain round nozzle used for dots to write. pulling tip away to form the shell’s tail. 5. Use this nozzle to print horizontal lines. ribbons and live lowers may also be added as decoration. Round nozzle has plain round opening and comes in various sizes. making dots. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. You may also write straight unto he cake surface. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. 5. Star nozzle with star-shaped opening is used for making stars. This nozzle is used for writing messages. Shell: To make shell. Pull tip way. stars or other shapes. flowers like small rose and basket weave. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. With the other hand. 5. The shapes are usually cut out and left to dry before being pasted on the iced cake. Zigzag: To make zigzag. Such twists can be used as boarders. and heavy pressure. Dots/balls: To make dots. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked.
Ideals Publishing Corporation. Wiltonn Enterprises. Merehurst (2000) Beginners Guide to Cake Decorating: www. Wisconsin.T. . Oxford. J. Stanley Thomas Publishing Ltd. Henson.COEWA Publishers. Kemt.com Ochonogor.A.S. G. Tiger Books International. O’ Reilly. Illinois-U. Mc Cormick &conpany (1991) Mc Cormick Cook Book.England The Broadwater Press Ltd. Oxford University Press. E. E. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. and Kinton R. Wilton Enterprises (1987) Cake Decorating.The Process Approach. England. V.merehurst. Ilodder and Stonghton Education Ltd.0 (2002) Food Preparation and Service. (1 994) The Complete Cook London.Wright. (1981) Basic Cookery. Ferguson.A Beginner’s Guide. Hong Kong: Ohenheimer Publishers. . (1990) Practical Cookery. Warn. (1990) Creative Cake Decorating Made Easy Heart Fortishire.. Patricia (1984) Family Cookbook. (1985) The Students Cookery Book. Stephenson. Culpitt.74 REFERENCES Ceserain.
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