This action might not be possible to undo. Are you sure you want to continue?
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.
salt . Add the fish and the remaining ingredients. Method 1. chopped 2 lives beef stock 2 fresh tomatoes. Melt the margarine or heat vegetable oil.4 3. carrots and bay leaf. 4. Add the potatoes. Cook for 10 minutes and serve hot with toasted bread as appetizer. Remove from heat and serve into soup bowls accompanied with buttered toasts. and stir in the thyme and curry. Add the cooked chicken and stock gradually while stirring. cooked and deboned 750 fish stock 1 large onion. tomato juice. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Gradually add beef stock. Put flour and margarine in a saucepan and mix together. Cook and stir the mixture until thick and well blended. pepper soy sauce and seasoning cube. Stir gently and cook for another 3 minutes. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Separate the deboned fish into chunks of about 1 inch sizes. Stir in the cooked peas 4. Garnish with chopped parsley or cucumber dices.in 1 inch cubes 4 carrots. Stir in onion and the flour. Serve hot with buttered yeast rolls or bread slices.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. Stir frequently. Add the beef cubes. 1 tbsp flour. chopped onion 1 litre chicken stock salt and pepper to taste.in 1 inch cubes 1 bay leaf. pinch thyme and curry Method 1. 3. 5. Stir together milk and flour. Cook over medium heat. garlic and any other seasoning. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. CREAMY FISH SOUP 1 medium scale fish. Stir in the fried onion slices. and allow soup to simmer for 10 minutes. 2. 2. 2. fat and stock in a saucepan. Serves 6-8. pepper . 2 tables. 4.6 servings. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. 3.6 servings. Add the salt. 4. 3. Make . salt. Makes 5. CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice ½ tsp pepper 1 ½ tbsp margarine 1 tsp soy sauce 1 ½ tbsp flour 500m1 beef stock ½ seasoning cube. pepper. Simmer for 5 minutes and serve hot with toasted bread triangles.
stirring occasionally. bringing up to a boil and stirring constantly for 3 minutes until thickened. red wine. Stir in the flour and cook over gently heat for 2-3 minutes. bay leaf and any other remaining ingredients. 2. 5. Pour in the stock gradually. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. 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. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Add the thyme. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. mixing well. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . 4. 2. stirring constantly until thickened. chicken or over plain boiled rice.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. Melt the margarine and add the onion. Combine all ingredients in a saucepan. 6. Remove bay leaf. Mix together the olive oil. 3. 2. stirring well. Add the prawns and cook for about 2 minutes. green onion and garlic. Melt margarine and blend in flour. Add milk and seasonings. Serve as sauce for shrimps and fish fingers or fish balls. vinegar and salt 3. Simmer. Chill before serving. Reduce heat and allow to simmer for about 15 minutes until thickened. 3. Simmer for 2 minutes. Slice cucumber thinly. 2. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. Serve with braised beef. 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. celery. Wash and cut the ripe firm tomatoes in to 4 segments in each. pepper. Cook gently to soften.
Stir well. Add the fish mixture. Beat eggs and milk. 3. 4. Add milk and bring to boil. 1-Teat the vegetable oil in a saucepan and pour in the water. Remove from heat and cool. Add the leeks.6 Method 1. 3. stirring constantly until smooth. Gradually add egg mixture to flour mixture over low heat while stirring. Add the mustard. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. Serve on fried fish or roasted chicken. 5. Add the cleaned shell fish (shrimps. Chop the celery and slice the white part of leeks. 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. thyme and curry. 4. white pepper and salt. 2. cover again and cook for about 2 minutes. 2. Simmer for 5 minute 5. Clean and cut fish into bit size. 4. 3. Add the puree tomato sauce and salt. chilli pepper and seasonings. dice onion. Add seasonings until smooth. 2. stirring constantly. clams. Cover pan and cook for 6 minutes till potatoes are cooked. Mix flour and half of the fat in a saucepan. yam or potatoes. Mix flour and melted margarine. Melt fat. . Serve over vegetable salads.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. mushrooms. Simmer for 10 minutes and serve hot over boiled rice. celery. 6. Clean vegetables. Stir in the vinegar and cook for about 2 minutes. 3 Stir in beaten eggs. oysters. potatoes and chili pepper. 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. crab). Place in a bowl and add onion. Gradually and the rest of melted fat. Additional water can be added if needed. onion and stock. add potatoes. 2. pepper and diced tomatoes. Cook for 20 minutes.
spinach. Palm-oil. turning the soup gently. cornstarch and cassava starch pastes. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Thicken the soup with the flour mixture and cook till onion. 5. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. 9. Remove from heat and stir in milk before serving as appetizer. to thicken and to stabilize the soup products. Apply heat and cook until beef is cooked (about 10 minutes). 3. Most of the soups and sauces don’t need garnishing because of their colourful natures. 7. 2. Simmer for 5 minutes. Although they do not make complete meals. various optional ingredients are use a to thicken the soup. they are highly valued aspects of meals. stews and sauces are similar to continental types. They are usually used a accompaniments or toppings to carbohydrate food forms. waterleaf. 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. onion. Add diced onion. 5. 6. green pepper and chopped fresh tomatoes. cocoyam. Thin soups such as pepper soups can be served alone as appetizers. Stir in the corn and eggs. remove the bones or debone the chicken Cuts. The list includes assorted edible seeds such as melon. plantain. garlic and ginger in a saucepan. 6. Various types of local spices and condiments re usually added to soups to enhance flavour. discard the bones and return to the stock. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. and pumpkin leaves are generously used in either fresh or dry forms. 4. seasoning cube and add pepper to taste. groundnuts. salt and flour. They may be light or thickened. Simmer for 3 minutes to improve taste. 2. Serve hot over plain boiled spaghetti. 3. When cooked. celery and spices. NIGERIAN SOUP AND SAUCES Nigeria soups. 8. Serve 6-8. Stir in the tomato paste. Season with salt.7 4. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. apon (agbono). Vegetables like bitter leaf. 7. corn and celery are cooked. Mix together flour and vegetable oil and set aside. rice or macaroni. Cut the fleshly parts into small slices. 4. groundnut-oil. Make a batter with some of the broth. 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. the . Also. cotton as well as yam. Put minced beef. vitamins and minerals. Serve hot with crackers as an appetizer.
Lemon grass. fish and vegetables used. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. 2. Stir well and allow the soup to simmer for about 10 minutes more. Examples are ready to use pepper soup. Place over heat and toast the melon seeds until they are lightly browned. 2. Add pepper. 8. 3. Simmer for about 5 minutes. Now place the melon seeds in a dry frying pan. Add the beef stock. Mix well. Grind melon seeds and spices to a smooth paste. The soup becomes thicker. pepper and locust bean. They are available on supermarket shelves. The recipes presented are simple enough for anyone to prepare. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. melon and apon soup preparations. 3. palm oil and cooked beef. Note: Goat meat offals or cut-up hen can be used in place of beef offals. 4. add to the boiling mixture and cover pot. 5. 5. Serve hot in soup bowls as appetizer. Combine the remaining water. Prepare stockfish and smoked fish and boil till tender. Continue to cook. Season with salt to taste. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Remove from heat and serve hot with pounded yam balls. salt and potash. Wash and cut the meat into bit-sized chunks. seasoning cube. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 7. 6. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. Some of the soups and sauces are available in convenience forms. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. 4. washed and lemon grass leaves and lime leaf. Now add the crayfish. BITTER LEAF SOUP 450g lean beef.8 abundance of meats. 6. Pound the thickener (cocoyam/yam) into 2 balls. Cover and leaves to boil for 5 minutes.
2. 2.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. cleaned 2 tbsp ground crayfish Method 1. Add seasoning. Wash and blend the tomatoes. Cook uncovered over low heat for 2 minutes or till the soup is heated through.Wash and grate okro. 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. .fish mixture.place vegetable at the top of the soup. sprinkle with salt and mix gently but thoroughly. Stir in the fish and continue cooking. 3. 4. Boiled chicken in place of beef. Serve with pounded yam or amala balls. Cook gently under low heat. 6. Simmer for 10 minutes stirring occasionally.Stir in the tomato and pepper. pepper and half of the onion. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. Cover pot and cook for 2 minutes 7. Remove from heat and serve over hot boiled rice. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Add all the ground ingredients except the melon.Combine cooked beef lumps. . 4. 6. Wash the water leaf very well and chop into small bits. chop onion. 3. 4. Heat palm oil and fry the beef cutlets lightly. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. BEEF AND FISH OKRO SOUP 250 Cooked beef. 3. 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. 300m1 vegetable oil Method 1. unti1 taste is well blended.Clean and remove bones from dry fish and add to the boiling meat and liquid. Stir-inn beef and fry together for about 5 minutes. Fry for two minutes and pour okro mixture into the boiling meat. pepper and salt to the soup and simmer gently until cooked. yam or plain boiled beans.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. Serves 6.Add remaining ingredients except salt and vegetable. 7. bee broth or water in a pot and heat at simmering temperature. Stir well and add the beef broth salt and other seasoning. 2. Add the sliced onion pieces and fry till lightly brown. 5. 8. stirring occasionally to prevent burning.In another sauce pan. pepper and tomato and set aside. 5. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Mix well. 8.
3. Add beef broth (100ml) and cover to simmer. 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. 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. Blend the pepper and tomatoes. Season with salt. Steam for about 5minutes.Add the palm oil and apply heat to cook for 5 minutes. ground pepper and tomato mixture stirring well to prevent burning. 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. washed prawns. Method 1. Cut up older chicken into serving sizes. Add the cooked chicken.Wash the leafy vegetables thoroughly and slice/chop finely . 2. stirring once. Serve hot with pounded Yam.Remove from heat and serve with hot Amala. 6. prawns and cooked beef and place in a sauce pot with the beef stock. pounded yam or cassava meal. 3. Add the shrimps. Stir in the chopped vegetables and cook for about 2-3 minutes. Place palm oil in a sauce pot. cleaned and boneless dry fish. 7. 5. eliminate the use of fresh tomato. without overcooking. 4.Prepare the dry fish. Fufu orAmala balls. 2.Wash okro fruits thoroughly and grate coarsely. cleaned fish and fermented melon and the seasoning cube. 2. shrimps or periwinkle (optional) Method 1. 4. wash place in a pot. Crush in the seasoning cube. 6. Add the chicken broth and bring to full boiling. Remove from heat without over cooling vegetables. heat slightly to almost smoking point. 4. season with salt and cook in 200ml water until cooked. 3. Set aside. 5. dissolve the ground melon and pepper. grounded pepper and salt and stir briefly.Stir in the grated okro and keep the soup boiling uncovered. Fry the chopped onion. In another 200m1 of water in a separate pot. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes.10 Note: To improve the drawing consistency. . Wash and chop the vegetables and onion set aside. periwinkles cooked beef.Add the seasoning cube. Semovita.
Serve over the boiled yam or unripe plantain. addthepumpkn1eagtth and boil again for 5 minutes 9. Remove cooked yam pieces and reserve t liquid. Serve warm as soup with pounded ripe plantain and starch or garri balls. Spread between two slices of bread and cut into triangles of each sandwich.Add potash and palm oil. squeeze the fish gently to soften them. 6. Stir in the remaining water/beef broth. 7. Chop the cook shrimps and combine all the ingredients. 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. 3. 6. except bread in a bowl. 5. mix well and cook for 5 minutes with pot covered. if desired. mixing well. Wash and chop the cucumber and set aside. 3. Debone and clean the fish. Add the onion and fry till lightly brown. 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. Do the top of the sauce with palm oil. 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. allowing it to bubble for 10 minutes.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Pour palm oil into sauce pot and heat till it begins to smoke. Season with salt to taste. Sprinkle salt over the soup and add pinch potash. .Boil the yam in enough water to cover the yam pieces. tin melon seed ground small washed bitter leaf 1 small marg. Blend the tomatoes and peppers. 2. 4. Stir occasionally. 3.Put pepper and crayfish into a wooden mortar. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 2. stir occasionally. beef and bitter leaf. Add the dissolved melon. 5. stirring constantly. Mix well with pestle till oil is mixed in the sauce. Add salt to taste. 4. The thin soup without okro is good for dieters and adequate for convalescents. Dry fish and may be used instead of chicken. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Stir in the tomato mixture and steam till almost the dehydrate. Spinach greens may be used in place of okro. 4. Pound till smooth.Roast the dry fish lightly and put them hot into the sauce to absorb it. Mix well and cover and bring to boil. Add okro if desired and simmer for 5 minutes till soup is slightly thickened.Using the pestle. dry fish.11 5. Tin palm oil Method 1. Mix well and bring soup to boil again cooking for 10 minutes. 8. 2. 6. Serve warm as soup with pounded yam baits. 7. corn meal balls or garri balls. Serves . Garnish with tomato wedges and serve as appetizers. l. Stir occasionally to prevent burning.
f)Add salad cream to vegetable salad just before serving. as an appetizer or an accompaniment to main dish. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. yam. When buying 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. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. stems and the like must be removed to make eating easy. Salads may be served as a separate course. The following is a brief note on salads. eggs or fish. inedible skins. Top with fried or poached egg. peppers. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. fresh. texture and colour and nutrient. Method 1. potatoes or plantain. Wash onion. or blemishes. prawns and the flaked fish. When you cook these items. and rouphages. Serve hot as an accompaniment to plain boiled rice. In preparing salads. 3. It is cooled and poured over the prepared fruits. The colour is also affected by excessive heat. tender or crisp. Blanching and steaming of vegetables can help to retain flavour colour and food value. Cook for 1 minute and stir in the leafy vegetables.Avoid mushy products . side. clean and crisp. Syrup can be added to fruit salads. 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. well. Add the chopped onion. garnishes and dressings or creams which act as seasonings. uniform in colour. 5. Wash and slice the leafy vegetable. Also choose fruit and vegetable that are firm. All salads have the main ingredients. 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. They may serve as main. In preparing the fruits.12 CHAPTER TWO VEGETABLES. tomatoes.SALADS Vegetables and fruits are important to meals. follow these guidelines. b)Cut the items in bite sizes or as indicated in the recipe . c)Ensure that there is variety in colour texture and taste of items or ingredients. Set aside. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Wash and rewash vegetables properly before using. flavours and optimum palatability. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. Almost in all cases Salads are served with some kind of dressing or cream.shaped and without cuts. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. FRUITS AND. . 4. a)Ensure that the salads ingredients are fresh. They are good sources of vitamins and minerals as well as rouphages. Use tools to wash and arrange the items and keep salad well garnished. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. all seeds. tomatoes and peppers very well and chop them. 2. Place a frying pan over heat and melt the margarine. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. or desserts dishes. Vegetables and fruits are prominent components of salads. All fruit salads should be chilled before they are served SAUTE VEGETABLES 500g green leafy vegetable (Spinach) 1 medium onion 200g flaked fish 1 green pepper 100g fresh prawns (cleaned and cooked) 2fresh scent pepper 4 firm tomatoes 25g margarine/I 14 tbsp vegetable oil salt to taste.
This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. Place beside the meat dish. Toss well while cooking over medium heat. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Method 1. .Place in a grilling dish and cook over medium heat for about 30 minutes. 3. Stir. Alternate chunks of meat and vegetable on skewers.Add the seasonings and toss very well. remove from oil and drain.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. 6. dot with margarine and stir fry for about 3 minutes. Alternatively. toss and mix completely. 4. Wash in salted water and leave to drain. kitchen wonder can be used to cut potatoes. 3.inch cubes and place in ice water to prevent disco10uration. sprinkle some pepper on them.Cut the beef into chunks of I-inch cubes. 2.Cut carrots into I-inch segments. dry thoroughly. carrots and peas. Wash onions and cut each into 4 parts. Add the salt. Deseed the green pepper and cut into 1-inchsquares. if desired and top with ketch-up. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 3. onion. Cut them into medium size strips or slices. Parboil the green beans. Steam the shredded cabbage for 2 minutes. 5. 2. Wash and slice cabbage. Serve as appetizer or snack. 4-6 GARDEN EGG SAUCE . Drain thoroughly. 4. 5.13 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. 4. Serve as side dish with rice or potatoes. 2. noodles etc) with grilled or fried chicken/beef. . (If fresh) and set aside. Place in a fry pan. Hear the oil in a frying pan and combine all the ingredients in the oil.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Remove. Wash and peel potatoes. 3. Soak the potatoes in ice water for about 30 minutes or 1 hour.Peel and cut potatoes into 1. Sprinkle salt on the potato strips and fry in deep fat fryer. 2. When slightly brown. 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.
Wash and cut tomatoes into segments. Sprinkle them with lemon juice. Season with a little salt. Method 1. 2. juice. 2. 2. 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. Cook for 5minutes longer for taste to blend. salt and vinegar. Set aside. Cut into thin slices an set aside. 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. Garnish with the egg slices and chill before serving SAUTE SPINACH GREENS 500g greens (spinach or fluted pumpkin) 1 medium onion Margarine or vegetable oil 2-3 fresh scent peppers (optional) salt to taste 1 green scent pepper 100g fresh prawns Method 1. 4. Add the celery and mayonnaise. oil. Remove from heat and serve with fried or boiled yam. Add flaked fish if desired. Season with the salt and pepper and mix lightly. In a frying pan. tomatoes and9epper to half-cooked. EGGNOG SALAD 1 egg 1 cup flaked coconut . Stir gently and heat through for 1 minute longer. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. pepper and prawns. Server 4. 5. Place the salad on a flat dish lined with sliced lettuce leaves. sliced. potatoes or plantain. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. onion. Clean and parboil the fresh prawns shrimps if available. 3.14 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. 3. 2. 3. Wash and peel garden eggs. Combine sugar. onions. lemon. Now slice the tomatoes. Method 1. Heat the oil in a frying pan and proceed to frying the onions. Sprinkle the vegetables with lemon juice mixture and chill before serving. Wash and slice green leafy vegetables. 4. boiled or fried yam or plantain. Wash and slice the lettuce or cabbage leaves. Chop the shrimps in to pieces. and the scent peppers. Wash. melt the margarine and add the vegetables. cut each avocados into six segments and peel the skin. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Place the tomatoes on t h e lettuce leaves in between the avocados. pepper and onions. Add the sliced garden egg and season with salt. 3.
Makes 6 servings. carrots. 2. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Add the prepared herbs. With boiled unripe plantain (5-6 fingers) may be used in place of yam. 2. pepper and salt. Serve as dessert. Method 1. Soften g e 1 a tin in the orange juice and melt over hot water. combine cabbages. Pour over vegetables and mix well. Peel Yam. pawpaw) ¼ tsp nutmeg. Chill in freezer until firm. Blanch. Add the blanched green leaves and toss as you fry. 3. Mix the eggnog (milk. 50g shopped green pepper Method 1. 4. wash and place the yam pieces in a saucepan.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Serve as a side ‘dish with jollof rice or top over stew. heat the vegetable oil and fry fry onion and pepper slices. 5. In a medium pan. orange. 3. 2. Stir well and cover. When half-cooked. Serve hot in plain form or topped with palm oil drops. Combine the rest of ingredients and pour into small cups and chill. green pepper and onion. 3. Leave to boil for another 10 minutes 4. watermelon. Bring water to boil and add salt. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Stir well again. Makes 6-7 servings. crayfish. 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. remove the lemon grass bunch and any other edible spices/herbs. Tie the lemon grass to make a bunch.shredded 1 tspsa1t 600g shredded. Wash and chop leaf vegetables. Combine the remaining ingredients mixing well. 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. 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. chopped leaves and set aside. scent leaves. Put enough water to cover the yam and put to boiling. spices. In a large bowl. Do not over cook. Set aside. Chill before serving. egg and sugar) ingredients. tangerines. 3. RED AND GREEN COLESLAW 4 carrots. 2.
Peel and dice carrot and cook in boiled water for 5minutes. Wash and slice cabbage and lettuce thinly. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. 7. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 3. 3. 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 . peas and baked beans. Wash cauliflowers well and place in salt water. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. pepper and cooked cauliflower. 2. with lettuce leaves as under liners. 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. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Alternatively. Set aside to drain. The mi serves as a dip for the vegetable. Arrange the prepared vegetables around the bowl. Stir-fry for3 minutes and serve hot. Garnish the top with egg slices. vegetables wash in salted water or vinegar solution. 3. Melt the margarine in the small frying pan and add the onion. 2. Makes 8 servings. Drain off the water and cool. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. leaving the pale green leaves. 4. Peel and slice cucumber thinly. 4. Remove the large outer green leaves. arrange the vegetables on a flat dish in diagonal or circular arrangement. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Stir in the carrot slices. 6. Cook for about 5-6 minutes and drain off the water. Prepare the vegetables (the first five ingredients). Chill well in the refrigerator and serve with salad cream. Season with salt if necessary. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Trim off the hard stem and cut cauliflower well small chunks. Drain the green peas and baked beans and 5. 2. Wash again with vinegar and salt solution. chopped Salt to taste Method 1. sliced 4 tbsp margarine 2 carrots.
Chop onion. salt. If mixture is too thick. sugar and mustard in a bowl and whisk well. vinegar. Mix all ingredients together. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Chill and top with mayonnaise before serving. 2. pepper. Garnish with cucumber slices. 6. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. 4. Now shred the cucumbers. 2. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. take another egg yolk with ½ tsp water and add to mixture and whisk well. 2. Put in salad bowl and garnish with wedges of tomatoes. Sanitize vegetable very well to destroy harmful micro organisms. Make 8 servings. Crush the peanuts and combine all the ingredients.17 Method 1. Top with mayonnaise. 3. Continue whisking till mixture is thick. cashew nuts and apple with skin 4. Add the boiling water and milk after whisking well. Remove the hard brown back of the coconut and shred or grate as well. slit and remove the seeds. POTATO SALAD 4 large potatoes. 5. whisking continuously. 3. Set aside. Pour oil gradually. 4. Prepare cabbage and shred finely. Toss gently and set aside. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. 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. Reserve one for slicing. 5. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Slice the remaining cucumber and to serve. Chill and serve with salad cream or mayonnaise. Place yolks. add a little milk or vinegar to thicken. 2. 3. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. Wash and chop celery or spring onion. Wash cucumbers. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. 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.
4. Now fry the onion in small fat or oil until golden brown and add to the salad. green pepper and white pepper in bowl. 3. 3. Combine all the fruits in a bowl and set aside. Cut across the pineapple to the leafy end smaller than the other part. making sure that the eggs dc not scatter much. Toss them lightly together and season with salt and white pepper. 5. In a large. 6. 5. 5. Chop the shrimps and dice only 2 cooked eggs. Add the salt and mayonnaise or cream. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. chopped celery. 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 ingredients. Refrigerate before serving into cocktail glasses. 4. Gently toss the ingredients together. The leafy end serves as cover for the larger part of the pineapple. Line a flat dish with the lettuce leaves. 3. Allow syrup to cool. Prepare the other vegetables and combine the diced eggs shrimps. Add the syrup to fruits and mix up gently. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Prepare the other fruits by slicing bananas and chopping others. 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. 2. Serves a starter on appetizer or a snack with crackers/toasted bread. 3.18 Method 1. 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. Add the cream or mayonnaise and toss lightly. 6. green pepper. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 2. 4. 1. Serve chilled. Garnish with few shredded carrots or sweet red pepper. Cook the sugar in the pineapple juice or water until it dissolves. celery and sweet corn. . excepts salad cream.
using the fruits that have been washed. watermelon and pineapple in a mixing bowl. Now shred the green pepper. 6. Serves 8-10. coconut. Wash and cut the green pepper to remove core and seeds. Leave it to cool and pour over a bowl of fruit salad. 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. Filltl4e pineapple shell with the mixed fruits. currants. 2. 2.19 7. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. Place water and sugar in a sauce pot and heat till sugar is dissolved. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Mix up thoroughly. 3. Toss them well in a salad bowl. 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. sugar and pepper. cover bowl and chill in the refrigerator. cover with the leafy end and chill. Boil for another 5 minutes till syrup thickens. Decorate with lime slices. Combine oranges. Also’ clean the carrots and onion. Add orange juice and honey. Combine all the ingredients. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. 2. . Season with salt. 3. 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. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Using the kitchen wonder. 8. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. all spice and nutmeg over the fruit mixture and toss well. Reserve mayonnaise to time of serving. Sprinkle vanilla. Wash cabbage very well. Add the mayonnaise and serve. 4. drain the cabbage and other vegetables thoroughly. peeled and chopped. After 301 minutes. lemon Juice. Makes 8-10 servings. 5. pile high the shell.
Cook for about 25 minutes or till yam cuts are cooked. Serves 4-6. sprinkle the ground dry pepper and add the fish. Add the palm oil and the other ingredients. 2. wash and cut yam into 2 inch squares. 3. 3. Serve as appetizer for breakfast or dessert. BEANS AND MAIZE POTTAGE 1 ½ marg. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Stir well. Add the leafy vegetable and stir well. cover the pot and bring to boil. 4. 2.20 2. 4. With a little water left in the cooked beans-maize. Serve warm as a main dish. dry mustard 4. 1 ½ tsp sugar ½ tsp white pepper Method 1. 4 tbsp evaporated milk ½ tsp salt 2. Bake over medium heat in the oven for 30 minutes. Tin shelled fresh maize 3. Mix well and serve as topping or sauce for vegetable salads. 2. Serves 4. 3. stirring gently to distribute the ingredients well. Makes 4 servings. Sprinkle a little salt over the yams. SALAD CREAM (MAYONNAISE) 1. Simmer for 5 minute e s more. Peel. Taste for salt and pepper. Wash and parboil beans till half cooked. tin beans (uncooked) 2 marg. 6. When yam is almost cooked. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. and blend in the vegetable oil. Mix well and place in a greased baking dish. 3. 5. cover pot and boil for 5 minutes. crayfish and onion. Stir very well to mix up the ingredients. 4. Now clean fish chop onion and leafy vegetables and set aside. Whisk very well. Add the vinegar gradually too. 7. 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. Add maize to the beans and cook both until soft. . Sieve all the dry ingredients as well. 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. Sort and wash the maize. Combine all the sieved ingredients in a bowl and add milk gradually. pour the palm oil over all the yam surface. Place yams in a saucepot and fill with enough water to cover the yams. Press the egg yolks through a sieve to smooth. mixing well.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. 4. Keep chilled. Grape fruit can be used in place of orange. Add potash if desired.
6. cream or beat the beam paste vigorously enough to incorporate air into it. 3. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. 3. Wash. Makes 15-20 small balls. Test oil for moderate frying temperature using drop of water. Fry until golden brown on all sides turning frequently. Oil for deep frying 4 fresh pepper 2 table sp. Add the pepper. 2. Drain the sweet potato slices thoroughly. Taste for salt and season . Now dip each slice into the beans paste mixture and coat the Potato slice generously. Prepare the bean paste as for Akara balls. Method 1. Adding the water gradually. Add little water. Method 1. Beat till mixture is light and fluffy. 1. Serve hot with pap as breakfast dish. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Stir in the warm water gradually and the flaked fish. Fry in the hot oil until golden brown on both sides. adding the oil gradually. each of half inch thickness. Makes 5-6 servings. pepper and salt to bean paste and beat well. salt and chopped onion. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 2.21 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. Sort and dehaul the beans.Blend in the crayfish and salt. Serve hot as snacks. peel and cut potatoes into about 8 slice.Put in a bowl and beat or stir vigorously. 4. Continue the beating of paste to retain air till all the frying is completed. 5. 2. 4. 300ml warm water. Use medium dessert spoon to drop the mixture in balls into the oil.Sort and dehaul beans and grind together with fresh peppers and onion. 6. grind into a very smooth thick paste and put in a clean bowl. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 ½ tablesp flaked fish Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. oil for deep frying 1 ½ tomato tin water salt to taste. 5. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Stir well with the wooden spoon and heat the oil in a deep frying pan. Put in a bowl of cool water. Heat the oil for frying.
Slices may be lengthwise or crosswise. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Leave to simmer till beans is well cooked but not broken. DRY CORN AND BEAN STEW . Using a knife or a portable slicer. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp.22 well. cut plantain about 1/8 inch thickness. Boil for about 40 minutes or until soft cooked. 4. Scoop into colander for oil to drain off. Salt palm oil/vegetable oil for frying Method 1. 2. Sort beans. Stir to thicken. Serve as side dish to plain boiled rice. Add sliced onion and crayfish. 4. Make 5 servings. Wash and peel the plantains.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. Sprinkle salt all over the slices and set aside for 5 minutes 3. Add Potash to soften the water and facilitate the cooking. 2. Serve as side dish for stewed beans or rice dishes.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. 4. wash and begin cooking in the plain water. plantain or fried potatoes and plantain. ground pepper. 3. Note: Tomato paste may be added to improve colour. 2. boiled unripe plantain or fried ripe plantain. Slice them diagonally in ¼ inch thickens to a bowl. Cover and cook to bind the ingredients. 3. Heat the vegetable oil and fry till crisp. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. y potatoes. 6. yam. 4. Sprinkle salt all over and toss well. Cook for 20 minutes and stir in the oil and ground pepper. Fold and leaves properly before arranging in the pot. 5.Steam 35minutes. serve warm with pap for breakfast as side dish with jollof rice. Serve as snack. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Remove and drain. Add salt to taste. Stir well and season with salt to taste. Corned beef may be used in place of sliced eggs. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. salt Vegetable oil for frying Method 1.Place the pot and pour in boiled water through side of the pot to the level of the packings. Make 12-14 cups or wrappings. Wash and peel plantains. Serve with tomato sauce (stew) and plain boiled rice.
They are good sources of such vitamins as the B complex group. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. intestines. Examples are liver. salt and crayfish. potassium. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . sodium and magnesium. Season with salt. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. pepper. Other methods include broiling or grilling and stewing. They also supply iron. Frequently turn and brush with fat. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Meats. Roasting. Add the beans to the boiling corm. The age of animal. Sort and clean beans. 3. Fish is also complete protein and is available in two major forms: fin fish and shell fish. tail. phosphorus. 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). Cooked beef chunks can be used instead of gizzard. Fish can be prepared by any of the above mentioned methods and should not be overcooked.cooked. brains. stirring frequently.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. methods of cooking meats. inc1udiig fish. heart. marrows etc. 5. tongue. Cook until the both oil and the liquid are well blended. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. Excessive heat can easily make fish t i and dry. Add fish if available and cook for another 3 minutes. crabs etc. 4. When cooked. add the palm oil. The shell fish include shrimps. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. palatable and digestible. pepper and curry. CHAPTER THREE MEAT. kidneys. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. 2. Whole chicken and turkey should be stuffed before cooking. 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. All meats should be well-cooked to make them tender. clam. Serve and garnish with sliced green pepper and fried fresh prawns. Clean and put the dry corn in salted boiling water and cook till half. to destroy bacteria and to improve its appearance. Leave to cook until soft. vitamin A and I. Beef is the most important meat used and the muscle fibres are the most desirable parts. Serve 8-10. poultry and eggs are complete proteins. tripe (shaki). Parboil them for about 10 minutes. frying and braising are three general.
CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Season with salt to taste. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Cook under low heat for about I V2 hours till cooked and lightly brown. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 4. 2. chopped 1 spring onion. Drain and serve with ketchup as appetizer. Melt the margarine in a flying pan and remove from heat. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. onion and parsley. melted margarine and seasoning cube in a small bowl and set aside. stirring constantly. Add the chilli pepper. Note: The same method for braised beef can be used but add sliced (3) red pepper. Cook until golden brand on all sides. Steam under low heat for 1 ‘/2 hours till browned. Serve hot with braised rice. Prepare braised beefy chicken and set aside. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Stir in the drained peas and serve hot garnished with parsley leaves. Remove from heat an allow to cool completely. heat vegetable oil. 5. Cover and cook for about 6-10 minutes. onion slices celery and seasonings for2 minutes. In another saucepan. 34 onion and 1 fresh tomato to the cut-up beef. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Stir in the flour and add the milk. Remove from heat when macaroni is tender. Return to heat and bring to boil. 3. 2 small onions sliced 1 stalk celery chopped 1 tsp salt 2 litres beef broth 1 package elbow macaroni 1 can green pees 1 tsp dried bay leaf crushed 2-3 curry powder 2 seasoning cubes or sachet mix. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Season the chicken well and place in a sauce pot with 1 cup of water. In a saucepan. 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. With hands well flowered shape the cooled mixture into balls. Wash and allow cut-up chicken to drain off water. place macaroni and cook as directed on package drain off. Combine part of the breadcrumbs with the minced chicken and set aside. Method 1.24 1 40m1 milk 1 chilli pepper. 6.
Shape into balls that look like the size of large walnuts. Combine onions. leaving the tail in place. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Serve as appetizer or snacks for cock tail party. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. onions and tomatoes on short skewers. Brush oil on kebab. Makes 8-10 serving. 2. 3. 5. Wash well and season with curry and salt. Combine the shrimps and all other ingredients in a large bowl. Grill over medium heat for 15-20 minutes or fry in hot deep fat. grill over medium flame for 45minutes it can also be fried in deep fat. Bake or grill toothpicks into meat balls. When cooked brush with curry sauce and serve hot as appetizer or finger foods. green pepper. 2.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps. pepper and chopped garlic and cook for another 2 minutes longer. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. Chopped onion 1 teasp margarine lean beef l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft Method 1. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Serve 8. 6. Remove shell from shrimps. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. removing the shells but leaving the details in place. and devein. Cook for 5-6 minutes. 4. Toss gently and alternatively arrange shrimp. Devin (remove the vein that contain sand) and wash well. Add salt. sausage or ground beef and margarine in a saucepan. Place them in greased roasting or grilling pan.
CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt .26 Method 1. 3. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. 3. add the flour coated pieces of fish and fry until dry. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Makes 20 balls. Drop spoonfuls into baking dish or fry in hot fat until crisp. add the remaining water. 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. Now dip each prepared shrimp into the batter and coat the shrimp generously.. 2. 4. Clean shrimps. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. ½ tsp baking powder 1-2 tbsp water 1 egg. 5. Add the seasonings and flour and beat well until mixture is creamy 4. Toss onions. 2. beaten egg yolk and flaked fish. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. 2. Flake the cooked fish very well. puffed and lightly browned. Fry until golden brown. remove shell and devein. Insert toothpicks into balls and serve as cocktail dish. Make a batter with the flour. Combine all ingredients except egg. Dip each shrimp into the pre-heated oil and cook until golden brown. 5. Beat egg whites until foamy and stiff and fold in the fish mixtures. Serve with sauce as an appetizer. Split shrimps down the back to about /2 inch to the tail. Beat the eggs ma large bowl and add the fish one at a time turning well. 3. Separate the egg whites and yolks. Serve hot with ketchup or yellow sauce. 6. except the tail. Put immediately into hot fat. Mix flour and seasonings in a large plastic bag. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Flatten to give the butterfly shape. Beat the egg and gradually mix up with flour. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. corm starch. removing all bones. well beaten Method 1.
salt. Bake for 50-55 minutes.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. 4. 6. Deseed the tomatoes and dice them. 2. Alternatively. 5. pepper and flour together. Serve with rice dishes. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. 6. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. 3. Coat the chicken pieces with the flour mixture. diced tomatoes. then roll the chicken pieces in the bread crumbs mixture. Cook and debone. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. chopped 2 whole tomatoes 25ograms cabbage. Clean the chicken very well and allow to drain. aside. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Wash again and set aside to drain off water (parboil if broiler is not used). sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Serve as snack. Cut chicken into pieces. 4. stirring frequently. Remove from heat and set 1. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Mix margarine. Rub the margarine mixture over chicken parts. Now cut the flesh into small strips or chunks. basting with the curry and margarine mixture. Wash and cut up chicken in to serving pieces or portions. Grease a baking dish/pan. Melt the margarine. maggi and curry in a bowl. Grill over medium heat for ½ hours. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . salt cabbage and the seasonings. Add garlic and ginger. 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. 2. Mix ¼ tsp salt. green paper. 3. chicken cut ups tan be seasoned and parboiled before grilling. sliced 70 grams currants 1 tsp curry 1 large onion. Turning chicken frequently. Serve 4-6. 3. 4. 2. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Place some fried chicken pieces in a greased baking pan or dish. coat the dry chicken pieces first in m e It e d margarine. Remove immediately from hea and set aside.
3. Season the chicken and dip in batter. and dry. Prepare raw chicken by cutting into serving sizes or pieces. Mix the melted margarine. ginger) Method 1. 2. Put chicken parts in to a pot and some of the prepared spice. 2. Put in a greased baking dish and roast in oven for about 1½ to hours. 4. parboil chicken for 15 minutes or until half cooked. Combine all the stuffing ingredients. Cross the legs and tic them together with a string. 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. Wash. 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. Toss with fat from chicken and the remaining ground spices. 4. 3. 1 tsp all spice (optional) l tsp curry Method 1. Serve with rice and potato dishes. 5. 7. 4. Roast for 1 hour. Rub the melted margarine mixture and curry over the outer surface of the chicken. Mix the remaining ingredients for batter. tie the wings against the back. Fry in deep until golden brown but not completely cooked. Remove from top cooker and arrange chicken in a greased baking tray. Parboil chicken and leave to cool if necessary. placing the skin up side down. Wash chicken and allow the chicken to drain off water. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Wash up chicken thoroughly. Combine spices in small mortar and pound. Stuff the cavity with the stuffing mixture. 6. 3. salt and pepper. Garnish with tomato and onion slices arranged at the sides of the dish. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. 2. 6. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Before serving. remove tooth picks and strings. Rub some into the cavity of the chicken. Prepare the other ingredients. and mix thoroughly and stir fry for 2 minutes. thyme.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 7. 1 stalk chopped celery Method 1. 5. Baste frequently with melted margarine. Turn and baste the chicken frequently. looping the string. Secure cavity tightly with toothpick or tie legs with a string.
Cook for about 3minutes on each side and drain before serving. Coat the egg-washed fillets into the seasoned flour again. 2. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. mixing well. Dredge the fillet lightly with the seasoned flour. 2. Slice fish open and wash fish thoroughly and dry. Baste the fish with melted margarine and seasonings. Remove from heat when brown. Baste fish frequently and turn over to prevent sticking. chopped Method 1. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. 4. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Secure the cavity with toothpick. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. 1 onion. 2. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. ketchup and mixed vegetable side dish. curry thyme. Combine the seasoned flour and fish seasoning. 3. Cut slits on the sides of the fish. Garnish with tomato wedges and serve with potatoes chips. 4. white pepper. 5. 3. seasoning cube. Fill the cavity of the fish with stuffing. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt.29 1 egg. Combine all the ingredients in a bowl. Serve with rice pilaf. chopped 1 stalk celery. Remove any small bones from the fillet. B) SPAGHETTI SAUCE 3 tbsp vegetable oil 1 small onion ½ tsp ginger (grated) 1 tsp garlic (grated) 4 firm tomato-cubed 1 tbsp flour Method 300m1 water/broth 1 tsp sugar (optional) 1 tbsp vinegar ½ green pepper 1 small can tomato paste pepper and salt to taste . mix up thoroughly and shape into balls looking like large walnuts. Grill over medium direct heat in oven for 1 ½ hours.
thyme. Add 2 tbsp water. combine 1 tbsp melted margarine hard boiled rice. cornstarch.30 1. Debone cooked fish completely and flake very well 2. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. 5. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Put the garlic ginger. Add the sugar and season with salt. chopped ½ tsp curry ½ onion. stirring well. ½ tsp seasoning onion. 3. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Use as stuffing for the cavity of the fish. oil and onion in a sauce pot. Mix the flour and water in a bowl and set aside. 2. Shape into small patties and fly in preheated vegetable oil. and ½ tsp fish seasoning. Remove from heat after 2 minutes. Sprinkle salt and pepper at the top. ½ seasoning cube and pepper. Turn down the heat and cover the frying pan and cook for5 minutes. Apply heat and cook briefly. split through to remove the backbone and intestines plus gills. Mix the fish together with onion. Fill the cavity of the fish with the prepared stuffing. 2. In a bowl. Baste fish again with remaining melted margarine. Serve with grilled sausage and toast for breakfast. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Drain well and serve onto a flat dish. curry. 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 and egg white. Garish with the tomato slices or chopped parsley. 4. 6. salt. Method 1. Brown on both sides. Turn occasionally prevent sticking. Wash very well and leave to dry (drain off water) 2. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Clean fish thoroughly. 4. Now mix remaining margarine. Place in a frying pan and steam for 2-3 minutes. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Serve with ketchup as filling for sandwich. chopped 2-1 stales celery. 3. carrot. Cook for 3 minutes. chopped pepper and celery. 3. Lace with toot picks to secure the fish cavity. fresh chopped tomatoes and the paste. Serve over the grilled fish balls on cooked spaghetti. Now allow patties to be properly cooked. 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. 3. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. ginger. Add the green pepper.
Cut beef into 1 inch cubes. 3. Set aside.End flaked end rice combined the egg chopped onion. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. Grill or bake at moderate heart till done (about 15 minutes). BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. Add the onions and garlic and brown them lightly. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Remove the bay leaf and serve over noodles (indomie. 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. pealed and diced 1 small onion. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Serves 10-15. Insert tooth picks in each round and arrange them attractively in a patter. 2. When cooked.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. the fish stock and pepper. cut each sausages into four or five rounds each.tender. Heat.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water Method 1. Turn frequently to prevent bursting or burning. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. Add blended fish mixture. Serve as hors d’oeuvres. Transfer these into another stock pot and add the remaining ingredients. Add tomato puree. 2. wash well and cook in the margarine in heavy sauce pot till brown. grated ginger. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish.Serve over the fish fingers or balls as appetizer. and salt. 5. mixing well. sliced. flour. 4. 4. . Set aside. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. parsley. 3.Heat the margarine in another pan and fry grated onion and green pepper lightly. Stir well to get the beef and onion mixture to be evenly distributed. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Bring to boil. Dot with Ketchup if desired. Simmer for 2-3 minutes. spaghetti). 4.
Melt the margarine in a medium saucepan and add the onion and carrots. 3. 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. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. 3. Push to one side of the pan. Coo k until tomatoes are softened. cooked peas and beans and cook the sauce for 2 minutes. Add the beef stock. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. tomatoes.32 2. Flake excess flour off. basting frequently. Now add the fried beef. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Chop the shrimps into cubes. wash and drain.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. diced . Garnish with chopped parsley. cook until thick. Add the chicken pieces and fry over moderate heat till brown. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Garnish with onion rings and tomato wedges. Cut chicken into serving sizes and place in a sauce pan. Sprinkle on the flour and cook till the margarine and onion are golden brown. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. onion tomatoes and the other ingredients. 5. Combine all the ingredients. 2. 4. 6. Serve over plain boiled rice or noodles. Set a side. coat the cooled chicken pieces lightly. thinly sliced 5 tbsp margarine 1 fresh scent pepper. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Cook slowly to soften. 5. except the lettuce leaves. 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. Grill each side till golden brown. peppers and curry leaf.Heat the oil in a large frying pan and when hot add the margarine.Mix flour with salt and pepper. salt and oil. 3. Top each with ketchup as sauce. Stir in l tsp ketchup and mix well. Method 1. stirring constantly to prevent burning. Add salt and steam for 10 minutes. 2.Prepare the onions. Set aside. Using the seasoned flour. 4. curry pepper and I seasoning cube. TOMATO AND PEPPER FRIED CHICKEN 1.Add the garlic. seeded and diced 200g flour for dredging 1 green pepper. salt. Add the seasonings. chopped 1 small onion. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Remove from heat and leave to cool. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. in a bowl.5kg broiler chicken 4 tomatoes. Set aside. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes.
3. chopped shrimps/scrambled egg and mayonnaise in a bowled. 3. supper and deserts.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. covered. . 5. Garnish with avocado dices tossed over the stew. 3. milk. remove the bay leaf and add green pepper. Remove to a plate. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. diced. EGGS Eggs are used. 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.Bring the mixture to boil and add fried port. Stirring in beef stock/water and vinegar and add bay leaf. Heat the margarine and pour into mixture. Method 1. 2. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Remove and place a plate. 4. wash and leave to drain. pepper and salt together. Heat the oil in a frying pan and brown and pork in two batches. scrambled.Combine the onion cucumber. Serve with cucumber salad in addition.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all.Add more oil if necessary and onion. Mix well. 4. poached.Cut pork into cubes. To provide protein in meals To thicken sauces To garnish prepared foods To serve as raising agents for sponge cakes To glaze pastry Eggs can be fried. Serve as the protein dish with buttered bread.Remove from heat and serve with plain boiled rice and sweet corn. Cook for 1 minute longer. They are served in a variety of dishes that may be used for lunch. Melt margarine in a small frying pan. 2. Gently beat eggs. Serve as a breakfast dish. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish.When meat is completely cooked. using a wooden spoon. curry tomatoes and paste.Cover each sandwich and toast in the oven or a sandwich bread toaster. prepared as omelettes and mainly served as breakfast and snack dishes. Cook slowly for about 20-30 minutes. Season to taste. Chopped onion and green pepper can be added. 2.
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.
6. 6. peas and carrots. heat the remaining oil and fry the onion. Wash rice and place in a sauce pot. Makes 8 servings. Serve warm with braised beef and suitable sauce. Fry the liver chunks lightly and set aside. Crush the seasoning cubes and add to the rice. This may be served immediately with grilled fish and white sauce. soy sauce. 2. green beans arid carrots lightly 5. 2. peas and fresh curry leaf and pepper) and heat for 2 minutes. 2. Marg. 4. 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. flake for 20 minutes and serve warm with curry sauce. 5. Sort and wash rice. celery.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Method 1. sliced. Oil oil for flying liver Method 1. salt. Stir into the cooked rice. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour./veg. In a fry pan. put oil or margarine and onion slices and fry lightly (5 minutes). 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. curry and garlic. tomatoes and spring onion. mushrooms and carrots. salt to taste and cook on top of cooker or oven till rice is cooked. . Sort. 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. Add the beef stock. 3. 4. Stir in vegetables (leeks. Put the rice meal in a baking dish and the fried liver chunks on lop. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. green pepper. Chop tomatoes into large cubes. chilli pepper. 3. 4. In a large frying pan. Leave it to-drain and dry a little bit. Season with curry salt and pepper and mix together. Serves 8-10. Slice the onion and cut green pepper in long strips. Pour the water over the rice and season with white pepper. wash and cook rice with the chicken broth or water for about 30 minutes. Remove front heat immediately and pour the vegetables over the cooked rice. celery. Add the cooked rice. Rice should be firm and non-sticky when cooked. 5. Chop the spring onion. Pour into a sauce pan or baking dish. seasoning. Toss the rice and vegetable well and simmer for 3 minutes. 3. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes.
curry. Cover the pot and steam for about 2 minutes. stirfrying for about 5 minutes without browning. Bring to boil and add the rice and the seasonings. Pour in the beef/broth water. Steam for about 20 minutes till liquid is almost absorbed. 6. Add the beef stock or brown seasoning cube. Boil water and place the vegetable in the salted water. Cook the noodles in boiling salted water for about 4-5 minutes. stir in any 6. Stir well. Slice the onion and chop the remaining tomato and pepper. 5. thinly sliced 4 carrots. Heat a frying pan and add the vegetable. 4. Cook the rice in the fat ova. 2. 3. remaining spices and the chopped veg and peas 7. Leave to drain dry. Toss in the cooked noodles and heat through. 5. 2. Steam for 10 minutes. Blanch for 2 minutes and drain from the hot water. Reserve one tomato and one pepper and grind the remaining ones.38 BRAISED RICE 3 cups uncooked rice 6 cups chicken stock or beef 1 large onion-chopped 1 green pepper-seeded and chopped 2 tsp white pepper Salt to taste 2 stalks leeks 100g cooked kidney beans 1 seasoning cube 3 carrots-diced or grated 2 tsp grated ginger 2 tsp grated garlic 1 tsp curry 1 can green peas 6 tbsp vegetable oil or margarine Method 1. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Sort.medium heat. Wash rice and let it drain of 2. Set aside. Toss the vegetables in the pan continuously. pepper and onion rings. 4. sliced METHOD 1. . Drain well and rinse under hot water to remove starch. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Remove from heat an serve hot garnished with tomato wedges or egg slices. 6. Serves 8-10. Toss in 1 tbsp of the oil to prevent sticking. Heat the oil or margarine in a saucepan raid add the washed rice. Combine the soy sauce. 3. curry and salt and cook for 2 minutes. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. 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. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Mix well and add margarine when almost cooked. As the rice is getting tender without being soft. 4. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. ORIENTAL NOODLES 225g noodles (spaghetti. Stir in the tomato paste and cook till sauce is almost dehydrated. peeled and sliced 4 red chiIli pepper. 7. 3. 5. wash rice and set aside to drain. Serve immediately with grilled beef. salt and white pepper. Stir in sliced tomatoes.
soy sauce and salt to taste. add the water. Stir in the tomato paste and cook for 5 minutes stirring frequently. 2. 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. Stir in the rice and heat to boiling. Stir in water. 6. When melted. Serve garnished with green and sweet red pepper. cover and cook in the oven. curry. chicken cube. celery and cook covered for 5 minutes. then reduce heat and simmer for 20 minutes. 4. Now add the water. till rice is getting tender. 5. Pour into a baking dish. chicken stock. salt. 4. 2. leeks. and green chili pepper. 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. Cover the pan and cook gently for about 25 minutes without stirring. 3. Remove from heat and set aside. 6. curry leaf. ground fresh tomato and pepper to make a sauce. 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. margarine and seasonings (ginger. 3. stirring constantly. seasoning cube. . Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. margarine and onion into the remaining oil over medium heat until rice is lightly brown. Stir in the rice. green spring onion. 4. Heat the foil in saucepan and add the margarine. Add finely chopped herbs (parsley onion. nutmeg etc). until the rice is getting tender. Stir in the green and red pepper. Wash rice and set aside. 7. Stirring gently. salt and pinch white pepper. fried beef carrots. Heat to boiling. Wash rice in cook water and leave to drain. 3. When the rice is light brown. bay leaf. Place vegetable oil in a saucepan and fry the onion. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. 5.39 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. 2. add the washed rice over medium heat. Cook and stir the beef in the vegetable oil until golden brown. 5.
Method 1. stirring until the corn starts cracking and bring about the white fluffy part. 4. mold mixture into small balls and drop into hot oil. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Stir in the peas. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. sugar. Wash rice in hot water to remove some starch. Stir uniformly into the rice. Roil the shrimps in a little bit of water. Makes 10 Servings. salt and water in a boil. Stir in the chopped fresh pepper. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. 2. drain and serve with coconut as snack. Place corn pepper. Cover pot and cook for about 45 minutes or until rice is soft and moist. Fry until slightly brown. 5. Blend well for mixture to mix well. Remove from oil. 3. Add rice to the boiling liquid. 6. green pepper and celery. 4. Serves 10. wash the rice. 4. Continue stirring for the corn to he properly popped and cooked. 7. Heat the milk and bring to boil. Pound in a mortar and use the water to get juice from the fruits. Cook the palm fruits until they are soft. Ground corn into fine crumbs. 2. 5. broth of the shrimps and arrange the shrimps over the thick top of the rice.40 6. Cook over a medium heat. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Using a fine sieve. 4. Blend in the palm oil. Put into a pot and heat to boiling. Season with salt and seasoning cube. Discard the chaff and pour the coconut milk into a pot. 2. Remove from heat. Heat oil. Remove from heat and serve hot. 3. COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. Wash and grate coconut into fine flakes. chop the fresh pepper and onion and clean the shrimps. 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. filter and squeeze out all the liquid from the grated coconut mixture. sprinkle immediately with sugar or salt and leave to cool. Simmer for 10 minutes and serve hot. Wash rice and add to the boiling milk. seasoning cube and Onion. Meanwhile. Put in a bowl and add all the water. . Serve hot on a flat dish. Put oil in a pot and place the corn in the pot 2. 3. 3.
rice and yam flour foo-foo as in plantain. 3. 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. 6. melon-vegetable. add the grated liver. margarine and chopped parsley. 2. Stir very well all over and turn into a dish. stirring gently. agbono or mixed vegetable soup. Heat the water to boiling in a pot. Stir in the cooked rice. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Stir in the cooked sweet corn. Chop the peppers and onion and set aside. 5. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. 3. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 3. 4. Cook over medium heat for 5minutcs. 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. Cook rice with stock and salt to taste. Cook and leave to cool. Remove rice from heat if tender but not soft. Drain and serve with coconut as snacks. Shell the corn and wash well. added salt and sprinkle the clean rice in the boiling water. Serve warm with ewedu. Note: Prepare corn foo-foo. Mix part of the water and 250g of the plantain flour to form a paste in a bowl.41 2. Heat vegetable oil to faint smoking point. 4. seasonings and chopped vegetables. 2. Season to taste of necessary and heat through for about 3 minutes. Boil the 6 cups of water. Keep stirring for 2 minutes. 4. Chapter Five BREAD. celery. Cover pot and boil until cooked hut grain are separate. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 2. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Remove any fat from liver and chop or grate into small bits. 7. 3. fluffing up to loosen the rice grains. 5. 6. Stir very well to avoid lumping in the foo-foo. Meanwhile. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. clop onions. Heat the oil in a large frying pan. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Wash and clean liver. Serve hot with spicy fried chicken and cucumber salad as a main dish. leeks and green pepper 5. DOUGHNUT AND SANDWICHES . 4.
Sugar is used to sweeten bread and to aid the process of fermentation. Let rise till dough is well risen above the pan edges (double or three time size). Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. When dissolving yeast ensure that lukewarm water is used. If the temperature of the water is too high. Dry milk is more often used. yeast. fat. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. remove from pan unto wire racks to cool. Weigh and measure all the ingredients set aside. eggs and milk than the plain bread. 4. 2. Proof for another 15 minutes. Knead again on floured board until smooth and elastic. Nutmeg and other flavoring can be added to bread to improve flavor. 3. When baked. Reserve 2 tbsp flour for kneading. Makes 4 loaves. salt. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. sugar and fat are mixed and allowed to ferment. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Method 1. Bake until golden brown. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 5. Fat is used to soften and lubricate the dough. They are made from flour. 2. roast bread should be soft. the yeast will be destroyed.42 Bread are loaves made of soft doughy that are leavened with yeast. Knead lightly and keep covered for 10-15 minutes. Bake in pre-heated oven for 40 minutes. In a large bowl. Shape into loaves and place in well greased pans. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. blend remaining sugar. aid fermentation and contribute to the colour. After 1 hour shape into a round loaf and place in well greased pans. Dissolve yeast. More yeast is often used but they require the same fermentation or proofing process. sugar and salt in warm water. Soften the yeast in lukewarm water. yeast. 6. Knead the dough. 3. Milk is used in some bread mixture in lace of water to increase the nutritive value. milk and flour in a bowl. If liquid milk is to be used. Cover with a slightly wet towel in a warm place. Combine margarine. 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. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. moist and tender in texture. Add dissolved yeast to flour and mix the mixture to a soft dough. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. part of the flour. fat and dissolved 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. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Stir or knead every fifteen minutes. Yeast is the raising agent and it grows best in lukewarm water. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . Cover and put in a warm place for hour. while low temperature retards the fermentation process. With the sponge method. The dough can be baked or fried. Allow to m for 10 minutes. 7. 5. Gradually add the flour to make a stiff dough. Yeast bread may be mixed in one of the basic ways: The straight dough method entails all the ingredients are mixed at one time and the sponge method consists of two mixing and two fermentation processes. sugar and fat. water or other moisture. 4. A variety of fillings can be used.
Bake in a moderately pre-heated oven for 30-40 minutes. Mix well without kneading. Place in a greased bowl and grease top of dough. 8. 5. 2. soften than that of plain bread. Mix thoroughly with a wooden spoon to obtain a soft dough. 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. Sieve the flour and salt into a bowl and rub in the fat. 6. Dissolve the yeast and sugar in the warm water.43 Method 1. Add flour. 2. Combine salt. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Add yeast (now in bubbles ) and beaten eggs to the mixture. fat and whole meal flour in a bowl and set aside. Add the dissolved yeast and I mix in the beaten egg. Makes 15 rolls. 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. Leave to proof in a warm place for another 20-30 minutes. 8. 7. Grease a medium-sized cake pan and fill the dough into the pan. Cover and let rise for about 20 minutes. Cover and let rise (5minutes) 3. Place a warm place to rise till double in size (5045 minutes). 2.for 15-20 minutes. 4. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Mix the flour and the rest ingredients. 4. LEMON BREAD (COFFEE/TEA CAKE) 3 tbsp margarine 1 tsp baking powder ½ tsp salt 125m1 milk 50gs sugar 1 ½ tsp lemon juice 2 eggs grated rind of 1 lemon 300gs flour ½ tsp nutmeg YEAST DOUGH CAKE 450gs flour 1 tbsp grated lemon and l00gs margarine orange rind l00gs sugar ½ tsp grated nutmeg 2 eggs pinch of salt 2 tsp dry yeast 75-80m1 warm milk 50gs currants. 4. Place each in well greased queen’s cake pans. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Method 1. Mix sugar. Dissolve yeast in lukewarm water. 5. 3. nutmeg currants and milk together. Cover and let it rise for about 5 minutes. salt. Gradually stir in the yeast mixture into the whole meal and fat mixture. Note: Whole wheat bread is usually heavy. 5. Shape into balls. 7. 6. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Process whole wheat grains into flour or purchase whole w heat flour. Dissolve the yeast and sugar with the warm milk. Place the bowl of dough in a warm place to rise for about 30 minutes. punch down. Cover and proof it a warm place until double in size. reserving 4 tbsp. 3. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness.
Turn dough into a flavored board and knead briefly. 2. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. strawberry etc) vegetable oil for deep frying Method 1. 4. Add milk and mux. In a bowl mix margarine and the remaining warm water. 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. prepare the dough according to the instructions for preparation. Add the dissolved yeast and gradually mix in flour into a smooth dough. 3.44 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. roll ot dough to Y2 inch thickness and cut out round shapes. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 4. Add the melted margarine. add sugar and mix thoroughly. 3. 3. Combine milk and flour. 5. to the mixture add to mixture. Place them on a greased tray and cover with thin polythene.. Using a round cutter. Sieve the flour. 2. Tack each firmly with lightly wet fingers. . Take the basic doughnut recipe. Leave in a warm place to prove until they are well risen (double in size) 6. Press a floured thumb into each doughnut and add a little jam. sugar. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 3. Place in a warm place to rise till double in size. cover and allow to prove until double in size. Ferment yeast in half of the warm water. Roll the cooked doughnut on granulated or icing sugar. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 5. salt and nutmeg. . Divide the dough into round doughnut shapes without hole al the centre. 1 . Serve as snack or tea dainty. Place them on a well-floured tray. 2. 4. Heat the vegetable oil in a deep frying pot to a moderate temperature. Knead lightly. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. about 1 tsp in each hole. Sift the &y ingredients together and add to egg mixture. Add one tbsp sugar to facilitate fermentation of the yeast. 8. Ad vanilla and mix well. Drain off an roll them in sugar if desired. 9. Gather mixture lightly and set aside for 1 0 minutes. 6. 4. Mold back each carefully to seal the hole. ensuring that the heat is not too high or too low. Let dough rise for another 40 minutes or till double in size. Slightly beat eggs in mixing bowl. 7. Add beaten eggs. Then place dough in heated deep oil and fry until golden brown. 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. 5. 2. Roll doughnuts in a tray containing sugar. (See pp). Roll out to floured board 1 or inch thickness. Deep fry the doughnuts till golden brown and drain off fat. salt and nutmeg into a bowl and rub in the margarine. Dissolve the yeast in half of the warm water.
Rub in the margarine. Add the dissolved yeast. 3. boiled or fried egg. Makes 20 doughnuts. Combine sardine and blend with remaining ingredients to desired consistency. Add some currants/fruits if available before folding into crescent shapes. Also do not use filling that can soak the bread. Keep them covered and use as tea sandwich. Spread on crackers or toasted bread triangles. 2. closed or multi-layered. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 8. 4. Mix all the siffed dry ingredients together in a small bowl. Sandwiches may be served hot or cold. Drain and mash sardines. the bread cam be sliced before or cut after filling if necessary. Drain off fat and roll in granulated sugar or top with favorite icing. Mix thoroughly into a soft. d) A garnish should be added to a sandwich when it is ready to be served. 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. 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 . SANDWICHES Sandwiches are meals that arc made of regular or special bread. fish. 3. 6. Handle gently. In using fillings. 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 1.45 5. Knead to elastic-like texture. with or without sauce such as (salad cream. sardines. it should be attractively arranged. 5. 7. Roll out on floured board to inch thickness and cut with doughnut cutter. roll out into ¼ inch thickness. corned beef. Fry in hot deep fat until golden brown on both sides. jams and other spreads. Corned beef or chopped egg can be used as alternative. Party or tea sandwiches should be in small triangular sizes. 6. 4. They may be filled or spread with a variety of items such as meat. Day old bread is usually preferable. When dough is ready for proofing. jam. Dissolve yeast in half of the warm water. Vegetables like lettuce tomato and onion slices may be added. Cut into 4-6 inches of the base of the triangle to form a crescent. 2. ketchup or mustard cream). 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. egg and almost the remaining water or as needed to obtain correct consistency of dough. smooth and pliable dough. 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. especially when some items have to be chopped or mixed up. When sandwich is planned for lunch. b) The filling can be made from meat. salad and various types of food. Avoid making very large sizes.
Beaten eggs. type offat and amount of time available. the melted margarine. 6. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . marble cake and coffee cake. baking powder and salt) are folded into the creamed mixture. spread ½ teaspoon mayonnaise on the meat. 2. Regular bread slices can also be used. sticky or crumbly. the equipment available. sugar and flour in addition to flavorings. Put in the oven to bake for 10. 5.15minutes. The pan must not be filled more than half for two-thirds with the batter. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. In choosing mixing method. sides of pan when baked. Small cakes like queen cake . Don’t over mix the mixture after flour has been added or else the batter will be rubbery. Remove from heat and slice the rolls into two. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. The quality of cakes is very important. eggs and raising agent. A good quality cake must be light. 2. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. 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. adequate size of pan and baking temperature. 4. Chapter Six CAKES. Toss well. An examples of this type is chiffon or feather cake. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. Pure sponge cake uses only egg whites. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Pastry-blend or rubbing in method involves blending of fat and flour together. consider the quality and type of cake as indicated by the recipe. Conventional sponge method in which the fat and half the sugar being creamed first. Also. In order to produce good quality cakes. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. 4. even in colour and firm. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Split the oblong rolls in half and spread margarine on the sliced surfaces. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato.46 Method 1. There are four basic method of mixing cakes 1. The mixture is well beaten till light and foamy after which the dry ingredients (flour. Examples are queen cakes. Cooked on both sides. sugar. but egg yolk and fat are not included. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. It must not be heavy.. Fill the bread with the grilled meat. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. All ingredients must be at room temperature when mixing cakes. 2. beaten eggs and milk are beaten together to blend thoroughly. Combine all ingredients except mayonnaise and the bread. Queen cake and ginger bread can be made in this way. large cakes must be level at the top. milk and vanilla are gradually poured into the creamed mixture. Examples are shortened cake. the cake will be hard when baked. The creaming method usually produces better quality. The cake must be baked in a well greased pan for easy removal when baked. fruit upside down or carrot cake. The muffin method involves all the dry ingredients being sifted together and the margarine is melted.15 minutes. In addition. The eggs are separated and only yolks are beaten into fat mixture. cakes. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Combine all ingredients except bread in a bowl. In a separate bowl. The flour mixture and milk are added to the cream mixture and set aside. 3. it is essential recipes and use proper ingredients appropriate method of mixing.
Add ½ of the flour into the eggs mixture and fold and in the flour mixture. 3. 4. baking powder. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Sieve ‘flour with baking powder. 2. Cream margarine. beaten well in each addition. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. 4. Sprinkle lemon rind over remaining flour. Grease cup cake pans and fill the pans.47 should have good shapes and rounded but slightly peaked tops. Fold in well 5. 6. lime/lemon rind 150 grams sugar ¼ tsp. salt and nutmeg into a bowl. Add the lemon juice and the milk gradually as the constituency becomes stiff. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Finally fold in the last portion of the flour mixture and remaining milk. 5. MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 ½ tsp vanilla ½ tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning Method 1. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. . it means the cake is baked. Cream margarine and sugar thoroughly until fluffy: 3. Cream well until the mixture is light and fluffy to a dropping consistency. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Nutmeg (grated) 3 tsp baking powder 4 egg. one at a time. Add the washed eggs. 2. When baked remove from heat and place on cooling racks. sieve two times. QUEEN CAKES (RUBBING . Having all ingredients at room temperature. Make 12 small cakes. salt and nutmeg. until well mixed Add baking powder and nutmeg into flour. Gradually pour beaten eggs into the creamed mixture.IN. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Spoon mixtures into well greased queen cake pans or paper cups. sugar and vanilla together with electric mixer or wooden spatula. Beat egg and stir into the flour ingredients. Add vanilla and cream well. 3. Now add a half of the milk and a second of the flour. Stir in lemon rind and mix well. When the knife comes out clean. 8. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. alternating them. Note: 1 ½ tsp vanilla. 2. 2 tbsp desiccated coconut or currants can be added when mixing. Sift the flour. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. 7.METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 ½ tsp baking powder 3 eggs ¼ tsp salt 125 grams margarine/oil ½ tsp nutmeg 1 tsp lemon juice 1 ½ tsp lemon rind Method 1. and beat with wooden spoon.
Top the brown with the pink as second layer. 5. 6. Pour into a well greased square or round pan. blend eggs. beat well after each addition of egg white. Fold in the sifted dry ingredients alternately with milk. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. one at a time. 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. baking powder and all spice together. Sift cocoa powder into one portion and the pink colouring in another portion. Cream sugar. Baking powder l tsp baking soda 120m1 diluted milk . Add vanilla mix well and serve as a warm sauce over cakes and puddings. 2. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. 2. Using a whisk or mixer. 6. Add dry ingredients. peeled and mashed 2 large eggs 1 teasp. custard powder and nutmeg. 2. 3. Using an electric mixer or whisk. 4. margarine. Sift flour. vanilla and currants alternately. invert on a cooling rack can iced or served with vanilla sauce. Serves 12. baking powder cream of tartar and salt three times. Spread the brown mixture at the bottom of the pan. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 4. alternating with milk. Blend in colours very well without over mixing batters. Slowly add vanilla and egg whites. The batter is now in three colours (cream. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Serve 10. Bake in pre-heated oven for 40 minutes. 3. 6.48 4. sugar and vegetable oil. Sift flour. Mix well and share batter into three equal separate portions in 3 bowls 5. Mix the batter thoroughly. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. salt. 3. Bake in 350°f in a pre-heated oven for 45 minutes. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Stir the mixture into the boiling water. Cream margarine and sugar thoroughly. grated carrot and toasted coconut. brown and pink) in 3 bowls. When baked. 7. Put water in a small pot to boil. Stir in flour mixture.
49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Melt the margarine and ensure that all the ingredients are held at room temperature. This can be used in place of browning. Sieve out fruits and toss in little flour. 2. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Method 1. Add the flavorings. 4.) 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. Preheat the oven 4. using half of the milk. lemon rinds and remaining brandy. sugar and vanilla until light and fluffy. Note: Caramels. honey and grated coconut in a sauce pan and cook for about 5 minutes. Spoon topping over the whole top of the cake. Mix thoroughly until foamy. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. To make the topping. 7. 5. Gradually fold in the flour mixture and floured mixed fruits. Sift together the flour. 6. 2. Beat eggs and add to margarine and sugar mixture. and leave to cool slightly. 3. Beak in the eggs one at a time. 2. 3. Pour batter into well greased and floured pan. 3. place margarine. 4. Pour into a greased brunet pan or hollow pan. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. baking powder and soda. Soak fruits in brandy. Remove from heat. nutmeg. 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. allspice and baking powder. Place on a wire rack to cool completely when fully baked. 5. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . then stir in the toasted coconut. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Cream margarine. Bake at medium heat until cake is cooked (45-50minutes). GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Fold in the flour mixture into the margarine-sugar mixture. Sift together the flour. 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. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Add caramel or browning to sugar mixture.
6. 2. Add the remaining flour. CARAMEL 100g sugar 200m1 cold water Method 1. 3. 5. Combine margarine. Pour cake batter over the pineapple as a second layer. 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. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. When adequately risen again. bake in pre-heated oven at 4000 f for 10 minutes first. Set aside until lukewarm. 2tbsp sugar (reserve 2tbsp) and the salt. Place on a board and knead until firm and glossy. 3. 4. Cover and set aside for 5minutes. little at a time. Add one egg at a time and beat thoroughly. 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. Beat well until the mixture is well blended. Mix the soya bean flour. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Makes 2 loaves. 2. Shape in to two loaves and place in a greased bread pan. Stir the dissolved yeast into the oatmeal mixture. Set aside and leave to cool completely before using for cake or caramel custard. 2. Bake at 350f for 50 minutes or until cake is golden brown. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Stir and remove from heat when it starts bubbling to top level of the sauce pan.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. Method 1. Remove from pan and insert on cooling rack. Put the oatmeal in a large bowl. 4. 4. The pineapple should be evenly distributed all over the bottom. 2. Serve with vanilla sauce as a dessert/sweet. Fold in the dry ingredients alternately with the milk. reserving some for kneading. Mix again and knead a second time. . Dissolve yeast in warm water with l tbsp sugar. sugar and vanilla and cream well. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Shape into loafs and place in a warm place to rise until double in size. 5. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Mix dough thoroughly until it stops sticking to the hands. 3. 6. bake in a pre-heated oven for 30 minutes. Add the margarine. margarine salt and the remaining sugar in a bowl. Reduce heat to 350°f and bake for 4Ominutes. stir in the warm milk and boiling waters. When double in size. add half o f t h e flour and mix until smooth. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. 3. 7. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients.
Gradually blend in the softened oatmeal. 2. Decorate for anniversary ceremony when cool. Gradually beat in tile beaten eggs. Now sift the baking soda.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. stir to prevent burning or uneven browning. Mix together and add the currants to mixed fruits. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Grease a medium. beating very well. Cream margarine and sugar until light and fluffy. Cream margarine and sugar till light and fluffy. Add the caramel. vanilla and almond extract. 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. . 2. Cover and set aside for 20 minutes. 4. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. 4. 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. pour the boiling water over the oatmeal and mix thoroughly. Stir in the orange rind. Break and grate off or scrape away the brown surface of the coconut flesh. beating well. Toss together and set aside. 5. cinnamon and salt into the sifted flour. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Bake in a pre-heated oven at 350° for about 45 minutes. Bake till dry but not coloured. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. 6. 3. Store in air tight containers for later use when cold. 3. Add the egg yolks one at a time. . Grate the coconut and spread out on a baking tray and put in a preheated oven.51 DESICCATED COCONUT 1 coconut Method 1. 3. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Prepare caramel and set aside to cool. Mix the orange juice with the rum together 4. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Occasionally. 2. Sift together the first 5 ingredients twice 2. Mix the brown sugar and margarine till soft. Fold in the flour ingredients. Beat egg white again. Beat eggs till thick and mix in to the sugar and fat mixture.
6. 5. Cover and allow to ferment till it bubbles (1 5 minutes). In a separate bowl beat the egg. Sift sugar. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. remaining sugar and salt in a bowl. fat. 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. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. rise to the top and become popped. salt and baking powder. Bake in the pre-heated oven for about 45 minutes. 4. Drain out oil and serve as snack. . margarine. Beat the batter until it is smooth. beat the mixture lightly for about 3 minutes. 7. 4. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. 3. 8. Mix the flour. Beat and drop the batter in balls from oiled Spoon into the hot oil. Fry until golden brown on all sides. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Pre-heat the oven. 9. 3. Yields 1 serving of4 pancakes. 2. 5. Stir in the milk and mix thorough. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Allow to cool and cut into squares to serve as finger food. sugar. 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. 5. Make a well at the centre of the flour mixture and add one beaten egg at a time. Flip the pancake cover to brown the other side. Stir in the nuts and mixed fruits. Heat vegetable oil. salt and baking powder till the mixture becomes crumbs. Serve as a snacks. Dissolve half of the sugar in the yeast. Heat the oil for frying and use oiled spooned to scoop the mixture. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Serve with honey or pancake syrup. Cover and set aside for about 10 minutes. Using a wooden spoon. flour. Lightly grease medium-sized baking pan and pour the batter into the pan. Mix the sifted flour. 7. Add scrambled eggs or sausage as breakfast dish. At this time the underside of the pancake is golden brown. 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. 4. 6. Sift the flour. 2. Alternately mold batter in balls and drop in the heated oil. 2. When brown. test for doneness and remove from heat. milk and vegetable oil.52 5. Fry until the mixture is light brown and remove with a straining spoon. Stir in the dry ingredients into the milk egg-mixture. 3.
2. Toss flour and salt together. The softer doughs may be dropped on baking trays for baking. Makes 8 pies. After mixing. care must be taken to avoid kneading and over stretching of the pastry for handling can cause the pie crusts to shrink and become tough when baked. board and dough when rolling. Over mixing will result in toughness of cookies. pies may also be fried in deep fat. rising agents and flavorings. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. (2) Flaky pastry has ratio of two-thirds fat to the flour. It produces very tender and flaky crusts. Bake in pre-heated oven for 30-40 minutes. Before mixing the ingredient for pastry. Cookies is another favorite snack made from soft dough. It is made with flour. 8. eggs and milk. They should be removed from the trays immediately they are baked. 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. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. 6. fat. When baked. Pie filling must be made earlier and cooled before filling the pie shells. The pies must be sufficiently filled. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. The water is used to bind the ingredients. The tops at the top of each pie with fork or knife to permit steam to escape during baking. When mixing and rolling. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Sprinkle with enough cold water to moisten. Prepare the filling and set aside to cool. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. BASIC PASTRY (FOR MEAT. fish or sausage fillings. Cut the top with a fork and the beaten egg. Cover the pie shells and seal properly. tender and golden brown in colour. It produced less flaky and tender crusts and it is often used for commercial productions. Alternatively. Cold water is added gradually to the mixture and it is combined together. 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. 4. Fill with meat. The dough is gathered to form a ball and rolled on a flat surface. After mixing. The salt contributes to flavor and the fat gives tenderness. 7.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. Cookies should neither be too hard. salt and water. sugar. 3. Add the fat and mix until mixture looks like fine bread crumbs. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. well folded and sealed together to prevent leakages. chilled and cut into desired shapes with biscuit cutter. always set aside some flour that will be needed to sprinkle on. The surfaces may be smooth or rough. Gather into a ball and set aside for 15-30 minutes. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. the dough is lolled. The flour must be of good quality in order to produce firm products. and cold water is desirable. For best result. the pastry dough should not be over stretched when rolling and cutting. 5. 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. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. nor too soft or crumbly. fat. pastries should be flaky. . Cookies can be mixed by creaming method or pastry method.
Make a well in the centre of the mixture and add water gradually to form a past. folding in and stirring well un flour is well absorbed. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. 2. Using a spoon. 5. Add the beef broth. Bake in preheated oven for about 40 minutes or till light brown. chopped and boil 2 ½ margarine or vegetable oil Method 1. 4. which now gives 4 sausage rolls. roll out the dough into Y2 inch thickness in rectangular shape. 3. Sprinkle flour into the mixture. Remove 2-3 tbsp of flour mixture for rolling out. Cook for 8 minutes until beef is cooked. 5. Using the rolling pin.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. Handle dough as little as possible and place balts on a floured board. Mix the sausage and curry or nutmeg. Roll up the remaining pastry. water and the seasonings stir well to mix up ingredients. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. spread the mixed sausage on the surface of the rectangle. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Stir-fry for 2 minutes and remove from heat. Gather the mixture in small balls without kneading. Use fork to cut the top of the rolls and place in greased pan. 4. 4. 6. Rub in the fat into the flour. In a saucepan. Fry for 2 seconds and then add minced beef or fish flakes. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. 6. melt margarine or heat oil and add onion. 9. 7. 3. 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. Roll over in two or three folding. Add carrots. Rub the sausage generously along the centre of pastry. Sift flour and salt 2. peas. 2. See diagram for rolling out cutting guidelines. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. nutmeg and sa1t Toss together until mixture forms crumbs. Prepare the margarine or oil pastry. 5. . 8. In a bowl cut in the margarine and rub in to have flour crumbs. Add baking powder. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. 3.
Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. 5. 4. 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. Cover each half. Add the flaked fish. Heat the vegetable oil and onion in a frying pan for 2seconds. Peel the boiled eggs.55 2. 3. flour and salt into a bowl. 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. 2. Split into 2 sections again and garnish with cucumber slice to serve. the chin-chin will soak the oil and will no be crisp. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. Add cold water and bind together. seasoning and water. 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. 3. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . cut length wise through the middle and scoop out the yolks. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. flour board with reserved mixture. 7. 6. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Make a thick paste with flour remaining margarine. 6. 2. 6. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 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. Drain and serve hot. Pre-heat oil and fry until light brown. 3. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. If heat is too low or much quantity is fried at time. salt. 2. Sieve the baking powder. Seal the edge of the last fold with little water. 5. 3. Gather the mixture into a ball and roll into ½ inch thickness on a board. 4. Note: Corned beef or sardines can be used as alternatives. curry. Do no knead pastry. 5. Heat oil in deep fryer and fry the rolled up egg till golden brown. Cut into rectangular shapes and fill them with the cooked fish filling. 4. Allow chin-chin pieces to drain off oil after frying. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. pepper. Place the yolk in a bowl with the minced fish. salt ingredients thoroughly. Serve wit groundnuts as snack. pepper. Stir well and sprinkle in the flour to bind the ingredients. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. pressing together to form a whole egg again. milk.
4. with a portion of dough. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. Reserving one table spoon of flour. heat until the coating is golden brown on all sides. When baked. Peel hard-boiled eggs and set aside. Sieve baking powder into the sieved flour and sieve the sugar separately. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. After 5 minutes of whisking. 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. Cut the margarine into the flour ingredients. 7. Gradually fold in the vanilla and warm water. Grease a swiss cake pan and line with a greased paper. Use a pastry cutter to cut pie shapes. sugar. salt and baking powder into a bowl 2. Make a well in the centre.56 Method 1. Sieve flour. Add cold water to make the dough. Taking one at a time. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. 8. Fill each pie shell with the prepared filling. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 5. Coat the remaining eggs. sugar and salt together 3. Now spread the warm jam all over the surface of the rectangular-shaped cake. 5. Bake in a pre-heated oven until golden brown and firm. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. 8. 2. turn out the cake on a sugared paper and remove the baking paper carefully. mix flour. drain serve as snack or cocktail. 7. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Rub in the margarine for the flour mixture to form crumbs. Fry pies in heated vegetable oil till golden brown. 4. Put the mixture in to the greased pan over the paper and spread evenly. 9. Roll out pastry about ¼ inch (1/2 cm) thick. 6. Now coat the shelled egg with remaining flour and wrap each egg. vegetable oil for frying . Gather the soft dough in a ball. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Serve as snacks. Fold in lightly with a metal spoon. Now whisk. fold the dough like a skin over the egg and seal edges very well with the egg fully enclosed and the egg shapes still maintained. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. 5. 3. Cut into smaller rolls. Heat oil for deep frying and cook the eggs under moderate. 4. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . without stretching. 3. 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. 6. Remove sugared paper and cool the roll on a cake rack.80m1 water ½ tsp baking powder Beans. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 2. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy.
Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. Gradually add flour. Maintenance of proper hygiene is important when handling the ingredients. They are later mixed with water or other beverage and served chilled. 3. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. Cream margarine. 5. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. the beverage is known as fruit drink. as accompaniments to meal or the final course of a meal. Add sugar alternately with egg white. Stimulants: Coffee. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. ensure that you use appropriate’ utensils like jugs. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. beating until light and fluffy. 4. egg drinks. 2. 2. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. Also. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. 4. Remove from heat and cool on wire racks. Stir in the coconut and mould into I inch balls. Make 3 dozens. coffee. Soft drinks. 8. However. Shred coconut and set aside.58 Method 1. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. minerals and vitamins. tea and cocoa are popular in meals. 7. They are grouped as follows: 1. Makes 2 ½ -3 dozens. 4. Stir in the water. beat until blended. Beverages may come from mostly animals or fruits and vegetables. Sedatives: Alcoholic drinks. fat. Energizers: Malted and vegetable drinks. 3. Place the balls apart in an ungreased baking tray or sheet. Bake in slow oven for about 20 minutes or until firm to touch. When preparing beverages. Cream margarine and sugar. sugar and vanilla. Blend vanilla and desired food colouring. 5. 6. stimulating drinks between meals. Chill for ease in handling. cocoa. boast the body’s energy and vitality and ensure a healthy lifestyle. 2. beer etc. Allow them to cool thoroughly before removing them from the baking tray. flask and teapots. add flour and mix well. Refreshers: Fruit drinks and soft drinks. 2. Milk contains protein. 5. . 6. Bake for 8-10 minutes. Peel or scrape off the brown back of the coconut flesh. Beat in egg and vanilla. 6. fruits juices. ensure that good quality fresh fruits are used. mineral water. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. lemon grass and scent leaf tea. malted and vegetable juices. tea. fruit and milk drinks are more nutritious. fresh fruits drinks. egg hot drinks. 3. Nourishers: Milk shakes. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. 3. Use filling for sandwiching sponge cakes as well. Put 2 or 3 cookies together with the vanilla filling in between them. Nutritious drinks provide specific nutrients to help fight illness.
Boil the water and leave to cool. 2. Chili before serving. 2. 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. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Combine these in a bowl to prevent browning of the bananas. Boil for another five minutes for4fie syrup to thicken slightly. Make ½ inch water melon cubes from the scooped watermelon. 3. Cool and add to fruit drinks. Leave to cook and chill before serving. trim the edge for the watermelon shell by cutting a saw tooth edge. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Remove seeds. Squeeze out the juice. reserving the shell. Wash and cut fruit into halves. Blender can be used to crush the pulp before sieving. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. 4. 3. Slice the bananas and dice the pineapple. Using a sharp knife. Stir in the orange juice. peel pawpaw and remove the seeds. Scoop out the melon fruit. Wash.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. 2. 2. Sweeten with syrup 3. Wash fruit and cut into sections. . 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. 3. discarding the seeds. scoop out the pulp and squeeze out juice through a sieve. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Add syrup to taste and the lemon juice. Orange and pineapple juices maybe added. Pour over the juice in a jar.
Sort the dried zobo flower to remove all dirt in it. 5. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Filter very well and discard the chaff. 5. Cover and keep drink until cold. 4. 2. Use a blender or juicing machine to blend the fruits. The fleshy part of pineapple is cut and served as a dessert or refreshments. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. peel and remove the hard core at the middle. Add the bitter lemon last. 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. Wash lemon(s) and squeeze out the juice. Serve chilled in glasses and garnish with lemon/lime slices. Cut into small chunks and put in a bowl. Mix well and pour in to cocktail glasses. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Boil the 3 litres of water and pour over the washed zobo. Add the pure water to filter and obtain the juice. Add ice blocks to serve immediately. Pour into jugs and chill before serving. Add previously boiled water to mashed pawpaw and strain into a glass jug. Remove from heat. Leave to cool completely. 3. Garnish side of glass with cucumber/lemon slices. Wash. scrape and grate carrots. Serve chilled. 7.60 2. stir in the ginger or cloves and set aside for few minutes. 4. 3. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Cut beetroot in to small pieces as well as the apple. 6. Sweeten with syrup or honey if desired. 4. Add the pure water and strain into a glass jug. Method 1. 2. Scrub pineapple. Stir in the pineapple juice and sugar to taste. Alternatively. Add lime and syrup. but do not peel beet root. Sweeten with syrup and add the lemon juice. Wash them in clean water. 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. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. remove immediately from the water and place them in a sauce pot. Wash. Stir in ginger. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Mash the pawpaw or pulp in a blender. 2. 2. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. 3.
2. Pour the fruit juices and tea over a large block of ice in a punch bowl. Add syrup and nutmeg/vanilla. Slice into bits and put in a bowl. Wash fruit very well.61 Method 1. sweeten to taste with the sugar or honey. Chill and serve garnished with lemon slices. Mix the orange juice and milk together. Note: Pineapple or grape fruit juices may be used or added. Place in a bowl and add a little water to the fleshy part. 6. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. 5. 4. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 3. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 5. Add milk flavour 2. 4 lemon slices 2 tbsp sugar syrup . add sugar or syrup (if necessary) and boil for 20 minutes. Mash but do not blend the plantain pieces and add the water. Filter the mixture through a fine sieve into another plastic or glass bowl. 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. Pour liquid into a pot. After heating cool and chill drink till service time. Chill till serving. 2. Pour mixture into an air-tight plastic bowl and cover well. Mix all the ingredients in a punch bowl. 3. 2. Serve in tall glasses garnished with few pawpaw chunks. chilled. Avoid use of aluminum utensils. Garnish with orange slices serve in tall glasses. 4. 3. Serve immediately in wine glasses garnish with lemon slices. 6. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Remove the flesh of the sour sop and discard the seeds. Add the bitters and ginger ale. Crush it and pass through a sieve to extract the juice. 2. Wash and peel bananas/plantains. Chill the orange juice and the wine. M ix in remaining water and strain the liquid into a glass jar.
3. 2. 2. Stir in the brandy. Blend half of the orange juice and milk in a blender until smooth. Squeeze the juices from the lemons into a jug. Push the lemon pieces and apple sections through a juice extractor/blender. lime or grapefruit can be used in place of lemon or in addition to lemon. Mix well after each addition. Stir in the syrup and strain. Peel the lemon and out the pit including the seeds. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Stir well and add the wine or ginger ale. strained juice and sugar syrup. Dissolved sugar in water. 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 1.62 Method 1. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. 2. Add the lemon rind pour the water into the jar. Chill the brandy. Stir in the remaining orange juice. Serve chilled. 4. Dust with nutmeg as garnishing. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Cover the jug and allow the lemonade to cool. Serve into four glasses and add ice cubes. Wash and break eggs into saucer. Mix all ingredients either by whisking or mixing in a blender. Pour into glasses. Add eggs to mixture. Wash and cut apples into sections. 2. Add ice cubes and lime/lemon slices and serve chilled. Strain the juice into a jug. Wash lemons. 2. Note: Oranges. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. one at a time. 3. 3. Add sugar if desired. Combine the juice in a bowl. tangerines. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Add the syrup to the juices 4. Half a teaspoon of brandy flavor can be used in place of pure brandy. Cut into pieces. Serve chilled with lemon slice topping as garnishing. 3.
Cover and set aside. Serve chilled in glasses with ice cubes. They are usually served as the third courses in meals (fruits pies. 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. 4. vegetable tarts. Place in a bowl and mash very well.63 Sugar to taste 800m1 water Method 1. 4. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Add margarine and nix well 2. Fold in sifted flour and baking powder very gently 6. 7. 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. Stir in the run or run flavouring. Therefore. Add three quarters of the water to the carrots and strain out the liquid into a bowl. 3. Leave to cool 3. 3. Melt margarine and leave to cool. floured baking pan. Cream eggs and sugar. Place in a greased. 2. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Whisk eggs. They increase the enjoyment of meals. Wash. 2. cloves and vanilla Mix thoroughly. Add the remaining water to the crushed mango and filter out the liquid. appropriate cooling temperature is important for maximum enjoyment of such dishes. Fold in the melted margarine or vegetable oil gently. 3. 6. Most light desserts are usually served chilled. making sure that it is not stretched 4. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Allow to rest in a cool place before using for jam tarts. 5. 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. creamy and double in size is obtained. Remove from heat and whisk until cold and thick. Mix carefully until slightly smooth Handle pastry gently. Cut up carrots and blend to a smooth pulp. beans pie or fish pie. Continue until smooth mixture that light. stirring well till dissolved 2. Add the pineapple juice and pour into a jug chill and serve garnished with cucumber slices and pineapple chunks threaded on cocktail skewers placed on glass of the drink. Beat in the vanilla and lemon extract. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. In preparing and serving desserts. sugar and cream of tartar in a bowl over a pan of hot water. peel and chop mango flesh. cakes an puddings) and light dessert dishes (ices and fruits). 5.
Add vanilla and pour into a shallow pan. 5. 4. 3. stirring constantly with a wooden spoon. salt and milk. Fold the egg whites into the egg yolk and milk mixture. Gradually add the vanilla or banana flavor essence. Heat milk to lukewarmness. 6. 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. Vanilla/nutmeg Method 1. Beat reserved egg whites to stiffness and fold into the cooled milk. Serve in cups.serve topped with cornflakes. vanilla. 4. Heat the mixture to hotness. Serve as dessert. 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. 3. Beat the milk mixture until thick and stiff enough to form peaks. and bake for 25 minutes. sugar and egg yolk together. Freeze in covered plastic container until it is firm (4hrs). Add the cooked cornstarch and mix well. Pour into greased baking pan. make it thick and set aside. Beat eggs slightly. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. 4. Prepare cornstarch with little boiled water. Get the egg-milk mixture from freezer and beat till smooth and creamy. add sugar. Separate eggs . 5. fruit chunks or jam. 2. 2. stirring until it thickens. Do not allow to boil. 2. Cook water in a pan and leave to simmer. stirring constantly as the mixture boils. Freeze for 30 minutes until mushy. 2. 3. 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. Return to sauce pan and cook over medium heat. beating only the milk.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Add vanilla and chill before serving 8-10 servings. Remove from heat and leave to cool. Cook for 2 minutes longer and remove from heat. Dissolve gelatine in 2 tbsp water and stir into milk mixture. . Beat egg yolk and blend 25g of sugar. Place the milk mixture over water simmering in the pan. Makes 6-8 servings. milk. Mix cornstarch or custard and a little milk. mixture. 3. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. nutmeg and salt. Cover in a plastic bowl and leave to set in the freezer (about 6 hours).
Serve decorated with corn flakes. Pour warm milk over egg mixture. 3. 3. 2. While still hot. Remove from the hot water bowl and leave to cool. Top with coconut pieces. 4. (not hard frozen) stirring once. Scoop into cocktail glasses and garnish with a slice of lemon. Cool and bottle. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Keep refrigerated. stirring occasionally. Beat eggs. Toss gently again before serving into cocktail glasses or salad cups. 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. Toss gent1y using a wooded spoon. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 4. Dissolve gelatine in the remaining 2tbsp4water over low heat. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. sugar and vanilla/banana flavour together. Cover and chill for at least 3 hours. Freeze until mushy. 5. 2. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. 2. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour ½ cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water ¼ cup coconut flakes Method 1. 3. Heat 250ml milk diluted with 3tbsp water to warmness. vanilla . Combine all the above ingredients in plastic bowl and mix well. Use as spread for bread and filling for doughnuts. 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. Mix orange juice and honey and pour over the fruits. 4. Add the remaining sugar and lime juice.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. 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. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Cook until set but not sticky (about 35 minutes). except shredded coconut. Colour is golden brown. Combine all the fruits in a bowl. 2. 3. Juice from pawpaw can also be added.
Allow to cool Place sauce on plate and serve the pudding on top. add the eggs. combine100g of margarine. 7. Beat eggs and add the flavourings. Press the juice through a sieve into a bowl and reserve the juice. 4. m. 2. Add the beaten 1 egg and whisk till thick. Sour sop juice (undiluted) may be used. 3. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Beat milk until thick. 5. Chill the milk for 3 hours 2. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. . vanilla and lemon. 6. Cover and freezer till set. 4. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. When the bread is softened. When the pudding are cooked. lemon juice. ginger and remaining sugar 75g over a boiling water till melted.66 Method 1. 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) . Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. add the gelatin mixture and beat well. 3. vanilla. Gradually add the gelatin mixture. mixed fruits ginger and nutmeg. Add lemon juice and sugar. Chill milk for about 3 hours. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. 2. Whisk gelatin till fluffy. Peel and chop the mango flesh. Add the mango juice. 3. beat gelatin until fluffy. Bake in a preheated oven for 30. Scoop gently into desert cups and top with the mango chunks. Sprinkle ½ of the corn flakes into a round or square pans. Mix gently. 6. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. 4. 6. 5. 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. Whisk the chilled milk and sugar. Dissolve gelatin and chill till firm. 5. When set.40 minutes.
Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. FRUITED ICE MILK 1 firm mango. Alternatively. diced 100g raisins . sugar. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Add flour ingredients to the creamed margarine mixture and blend well. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Spoon into well-greased custard queen cake cups ¾ fullness. mix flour. 3. Add the sugar. pudding may be streamed on top of the cooker. 4. Remove from freezer and whisk the mixture return to the freezer and freeze till ice is semi-solid Scope into dessert bowls and serve cold. Bake in 350 of pre-heated oven for 45 minutes 6. Wash peel and chop pawpaw 4. Blend in the milk gradually 2. Mix salt. Grease generously two shallow round pans. Serve into dessert plates and top with ice cream or vanilla sauce. 3. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. flour. 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. 5. 6. Heat the cold water and sugar in a pan till the sugar dissolve 2. Make 6 servings. 5. orange and mango ½ tsp nutmeg Method 1. Spoon the fruit chunks evenly over the batter. Pour into the pan with the melted margarine. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. In a bowl. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. 4. nutmeg and baking powder Stir in the milk until smooth 3. 4. Sieve well Add the raisins. flour. salt and baking powder together. 6. Add vanilla. Bake pudding over medium heat till it is set (about 20mmutes). baking powder/soda. Add the remaining ingredient and mix together. egg and milk. 5. Cream margarine and sugar till fluffy.67 Method 1. 2. Makes 10 serving. Melt margarine in a square or round cake pan 2. and all spices in a separate bowl. When set remove from heat and place upside down in dessert bowls to serve. Remove syrup from heat and cool.
Remove from freezer and whisk very well Add the sugar and whisk again 3. 4. . Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Fold the fruits into the whisked milk in the bowl. Serve in cocktail glasses. Cover the bowl and return to freezer and freeze till firm.68 Method 1.
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. Icing also contributes to the taste of the baked product and prevents loss of moisture. The following are some specialized pieces of cake decorating equipment: 1. coffee. sieve etc. Skill in application of creative knowledge in designing special decorations. Cake Board: Necessary for placing the cake. wooden spoon. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. 3. 7. Different shapes are available according to cake pan sharp. zigzag ruler/comb etc. The main purpose of icing cakes is to enhance the beauty. mixing bowls and spoon. 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. 8. Place the cooled cake in a cake board for the icing. When baked. 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. margarine. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. Set aside. electric mixer. 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. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. icing colour kits. if frozen. nozzles. Nozzles are available in different shapes and sizes. spatulas or palette knife. electric mixer. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. 6. cooling racks. marking rings and cutters (plastic or metal). Consider method of mixing. place the cooling rack over the top of the pan and urn both pan and cake over. Creaming gives better result. rolling boards and pins. Spread the batter evenly to the sides of the pan. eggs. It is available in plastic or foil scaled thick papers. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. . 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. Lift the pan off carefully and let the cake cool completely for at least one hour. For cake baking: Cake recipe. richness. 6. The only special tools needed are as follows: 1. 8. design rollers. plastic or metal turntable. aesthetic value and quality of cakes. carrot cake. For the icing: Icing sugar. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. For the decoration: Decorating syringes or tubes (plastic or metal). cake pans. 4. ingredients. It should have soft natural brittles that should leave no marks when brushing. 2. 3. Cake Baking Information 1. Pre-heat the oven to temperature (gas mark 3) specified by recipe. Start by deciding on the type of cake desired. 5. 7. Success in cake icing depends on three major factors: 1. The type of ingredients used and mixing technique.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 3. egg beater. scale and other measuring tools. Place the cake in the pre-heated oven and bake according to temperature specified. (marble. rich cake etc) and obtaining the ingredients specified by the recipe. 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. Cream the cake and mix to recipe directions. The right equipment 2. decorating rule or comb. 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. 4. To remove cake from the pan. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. cake boards. 2. 5. 2. aluminum foil wrap. 3. decorating bags. Always defrost the cake completely before icing. wooden spoon.
Add the glycerin and lemon juice. These include cups. 3. Separate egg white from the egg. 2. Place margarine. Sift the icing sugar. Add more sugar to make icing stiff if necessary. Use a pastry brush to remove loose crumbs from the cake. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. sifted icing sugar. 11. 5. 12. 4. Cutters: These are available in different shapes and sizes. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. using palette knife or spatulas. making sure none of the egg yolks get into the white and beat gently to stiffness. Reserve the remaining sugar. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. gradually stir in sifted 900g icing sugar arid egg white. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. vanilla and half of the milk in a mixing bowl. It Is usually expensive but use full for perfect finish. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Continue beating till the mixture is stiff but is of spreading consistency. 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. Add remaining sugar to make icing stiff if necessary. syrup/jam for cake icing to stick well to the cake. 13. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 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. The cake with sugar. 2. Use thin icing made by adding a little ½ tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. Icing/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. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. 9. 5. Beat well with a mixer or wooden spoon. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 7. Follow the icing tips presented in this book. 8. 14.70 9. glass or stainless steel bowls that are easy to hold and is provide good support. spoons. Cream with wooden spoon or electric mixer. 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. 6. Brush off cake crumbs and position the cake properly on the cake board. Apply sugar syrup or jam all over the surfaces of the cake. 4. 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 . Re-beat the icing mixture and spread generously over the cake surface. For icing. In a mixing bowl. 3. 15. Place the cake on a cake board. Cover and set aside for about 30 minutes. 7. 6. 10. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. jugs and scale. Mix Bowls: Plastic.
Roll out the icing on a sugar or corn flour dusted board as a flat sheet. knead the sugar mixture or fondant. flower or other designs such as board twists. Gently lift the fondant over the rolling pin and place over the jam coated cake. using a wooden spoon until mixture is fully mixed up. 5. Dusting corn starch powder or icing sugar on a flat surface. Gather the sugar and gelatin mixture into a firm ball. Gently. use a pastry cloth to roll out icing for smooth finish. 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. liquid glucose. Beat the egg white and glycerin in a bowl till frothy. Add the sugar and blend them very well. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. When ready to use. Mix in more sugar. Attentively. 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. 9. Knead well. If fondant is too stiff. Keep fondant covered with a damp cloth to prevent a hard surface from forming. then place the paste in a plastic bag. Place the mixture over low heat and heat until dissolved. 4. Trim excess from the base. 2. Let mixture stand and cool to lukewarm. 2. 3. 5. Coat cake surfaces with j am or syrup. remove the mixture from heat and add drops of flavour or colouring if desired. bring out from freezer. add more icing sugar. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 8. As you roll. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. 6. a little at a time until the icing sugar are added. 3. Add the beaten egg white. Now place half of the sifted icing sugar in a bowl and make a well. 4. 12. pliable and no longer sticks to the hands. using cake smoother. Continue to knead until the ‘fondant is smooth. . 7. For decorative rolling. Combine gelatin. leaves. 10. 11. 7. 2. add the liquid glucose and water. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Smooth and shape the fondant on the cake. glycerin and cold water in saucepan and stir well until thick. Method 1. Decorate with piping softer icing or cut out flowers and designs. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. . allow it to defrost and knead again until soft and pliable. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Stir in the shortening and while shortening is not completed melting. Use cutters to make plaits. Mix icing sugar and gum together. using a rolling pin on a clean board. use same method of preparation to apply petal taste icing using these ingredients. use a textured rolling pin to roll over the coated cake to give the design on the pin. Note: Alternatively. Roll out the fondant in enough portions. 6. and water (a drop at a time) and if it is too soft. Attaching ornaments and sugar beads if desired. 3. 8. Leave paste in air tight container of room temperature for about & 12 hours before using. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once.71 Method 1. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface.
5. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. Use clean and dry equipment. For fondant icing. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 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). 2. Always use enough of any colour because it is difficult to obtain the same icing colour later. (b) Spread across the whole top surface. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife.72 GENERAL RULES FOR ICING 1. For royal icing and butter cam icing. trim off the crown or raised portions of the cake. 3. This can be done after the cake is completely cool. 2. Chilling the cake before it is iced also makes icing easier. Use toothpick to add paste colour while liquid colouring in added is drops. Start by leveling the surface to ensure that the top is even and not peaked. 4. leaves. 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. check the recipe for rolled fondant icing. 8. To achieve good decoration. Piping is very popular way of decorating. Use a mixer to combine the ingredients. Decide on type of decoration to be done on the cake as well. 2. 9. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. . It involves the use of piping set (decorating bag or syringe). The basics of piping on iced cake include the following: 1. apply pressure with the other hand that follows next. stars. Fill the bag or tube half full of icing. When mixing. chilling the cake first is recommended. Away practice the decoration on another surface before applying directly to icing coated cake. (c) Pushing the excesses to the sides. flowers and shell designs require stiff icing consistency. 3. follow these guidelines. 5. Choose desired or appropriate type of icing. Coat the surfaces of the cake with apricot jam or sugar syrup. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. it is important to have an idea of the cake design and the details you desire. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. To make this easier. when planning for the cake. 3. As a basic rule. Allow first coat to dry (about 30 minutes or more). You can use any cake design book or make your own sketches of the type if arrangement that is needed. guide the decorating tip with the other hand. Making ones special design promotes creativity and originality. 1. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 4. Using a bread knife. Give a smooth finish. Colour is what gives icing beauty and personality so that the cake boarders. 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. Cakes baked the previous day are more easily decorated. Flavouring may be added to the icing if necessary 10. In the 900 angle. Apply a little pressure to the palette knife and smoothen the top last. A turntable or a turning cake stand makes it easier particularly for round cakes. flowers and stars stand out in the cake. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. With one hand. In the 45° position. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. Sieve the icing sugar before use for smoothness. a few drops of blue colour or lemon juice can be used to whiten the icing. 7. Boarders of cake need medium of consistency for ease in squeezing out the icing. pushing the icing towards the opening or nozzle. 6. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Before making decorations. sugar paste etc. (d) Ice evenly all over the top and all the sides till all surfaces are iced.
Such twists can be used as boarders. Dots/balls: To make dots. When dry. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. Star nozzle with star-shaped opening is used for making stars. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 2. zigzag and rosettes or drop flowers. Leaf: To make a leaf. The shapes are usually cut out and left to dry before being pasted on the iced cake. 4. Apply a little pressure to press out the icing and pull the tip away and the star is formed. the larger he decoration. using butter cream icing. To make the above mentioned techniques follows these tips: 1. ribbons and live lowers may also be added as decoration. use special metal or plastic cutters. 1. stars or other shapes. With the other hand. Stars: In order to make stars. beads and outline of shapes. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. c. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. Follow these guidelines in making cut-out patterns decoration. Shell: To make shell. Check diagram in the book on directions. Writing: To print or write words. lift the tip of the nozzle slightly to let icing build up the fan into a full base. You may also write straight unto he cake surface. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. 3. Shell nozzle has serrated curved opening which is used for making shells. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. and heavy pressure. Round nozzle has plain round opening and comes in various sizes. 3.73 4. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. cut many shapes and place them on a floured surface for them to dry. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. Use this nozzle to print horizontal lines. rope boarders and puffs. 5. For a row of shells. bows. 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. making dots. 5. Twist the end of the bag closed. 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. Ornaments. Press out the icing with enough pressure to build the bead of ball as for stars. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. vertical lines and vary lines by moving the nozzle in straight lines. letter and numbers. beads and balls. stems of flowers. 4. Control and stop applying pressure when the decoration is created. 2. 2. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. . flowers like small rose and basket weave. or b. This nozzle is used for writing messages. The most common types are as follows: 1. Prepare rolled fondant icing and roll out on the flat surface. Using cutters for roses. Zigzag: To make zigzag. attach the cut outs to their position on the cake. shells. Pull tip way. 4. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. 6. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. hold the tube of 900 angle with the surface of the cake. pulling tip away to form the shell’s tail. 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. Relax and stop the pressure. lines. use the plain round nozzle used for dots to write. 3. the bigger the opening. 5.
(1990) Creative Cake Decorating Made Easy Heart Fortishire. (1981) Basic Cookery. V. . Wilton Enterprises (1987) Cake Decorating. Illinois-U. (1985) The Students Cookery Book. Ideals Publishing Corporation. E. Stephenson. Patricia (1984) Family Cookbook. J. G. . O’ Reilly. Merehurst (2000) Beginners Guide to Cake Decorating: www. Wiltonn Enterprises. Kemt. Oxford. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd.T.merehurst.0 (2002) Food Preparation and Service. Warn. Wisconsin. Culpitt. and Kinton R.com Ochonogor. (1990) Practical Cookery.England The Broadwater Press Ltd. Ilodder and Stonghton Education Ltd..A Beginner’s Guide. Tiger Books International.COEWA Publishers. E. Oxford University Press. England.A. Henson.S. Stanley Thomas Publishing Ltd.74 REFERENCES Ceserain. Hong Kong: Ohenheimer Publishers. (1 994) The Complete Cook London. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Ferguson.Wright.The Process Approach.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.