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meal. Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) ½ tsp thyme 3 carrots (diced) ¼ of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube
Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.
2 FRENCH ONION SOUP (APPETIZER) 60g margarine ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock ½ tsp thyme ½ tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped
Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise ¼ tsp salt lettuce leaves ½ chopped green pepper 2tbsp ketchup 1 tbsp lemon juice
METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine
3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine
½ teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf
Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots ½ tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube
Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into ½ inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 ½ tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes
1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube
Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.
carrots and bay leaf. chopped 2 lives beef stock 2 fresh tomatoes. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . 4. Cook and stir the mixture until thick and well blended. Make . Stir frequently. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Garnish with chopped parsley or cucumber dices. 4. Simmer for 5 minutes and serve hot with toasted bread triangles. 3. 1 tbsp flour. 5. Makes 5. Remove from heat and serve into soup bowls accompanied with buttered toasts.6 servings. 2. 4. Stir together milk and flour. Stir in onion and the flour. pepper. Add the beef cubes. salt. 2. 2 tables. 3. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Cook over medium heat. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. CREAMY FISH SOUP 1 medium scale fish. 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. Cook for 10 minutes and serve hot with toasted bread as appetizer. Stir gently and cook for another 3 minutes. Stir in the fried onion slices. chopped onion 1 litre chicken stock salt and pepper to taste. pepper soy sauce and seasoning cube. Separate the deboned fish into chunks of about 1 inch sizes.4 3. Melt the margarine or heat vegetable oil. Method 1. Add the potatoes.in 1 inch cubes 4 carrots. cooked and deboned 750 fish stock 1 large onion. 3. pepper . Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. 2. tomato juice. salt . and allow soup to simmer for 10 minutes. Add the fish and the remaining ingredients. garlic and any other seasoning.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. fat and stock in a saucepan. Stir in the cooked peas 4. pinch thyme and curry Method 1. Put flour and margarine in a saucepan and mix together. Add the salt. Serves 6-8. Add the cooked chicken and stock gradually while stirring.in 1 inch cubes 1 bay leaf.6 servings. and stir in the thyme and curry. Serve hot with buttered yeast rolls or bread slices. Gradually add beef stock.
2. Cook gently to soften. vinegar and salt 3. mixing well. Add milk and seasonings. pepper. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Stir in the flour and cook over gently heat for 2-3 minutes. Add the thyme. green onion and garlic. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Add the prawns and cook for about 2 minutes. stirring occasionally. Remove bay leaf. Serve with braised beef. 2. Simmer. 3. stirring constantly until thickened. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. chicken or over plain boiled rice. Melt the margarine and add the onion. stirring well. 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. Chill before serving. bringing up to a boil and stirring constantly for 3 minutes until thickened. 2. 3. Serve as sauce for shrimps and fish fingers or fish balls. 5. Reduce heat and allow to simmer for about 15 minutes until thickened. 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. 4. Mix together the olive oil. Melt margarine and blend in flour. Wash and cut the ripe firm tomatoes in to 4 segments in each. Simmer for 2 minutes. 2. Pour in the stock gradually. red wine. bay leaf and any other remaining ingredients.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. celery. 6. Combine all ingredients in a saucepan. Slice cucumber thinly.
celery. Remove from heat and cool. 4. Mix flour and half of the fat in a saucepan. Serve on fried fish or roasted chicken. dice onion. 4. Clean vegetables. Add the fish mixture. thyme and curry. Gradually add egg mixture to flour mixture over low heat while stirring. crab). pepper and diced tomatoes. yam or potatoes. chilli pepper and seasonings. stirring constantly. Cover pan and cook for 6 minutes till potatoes are cooked. 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. Melt fat. Cook for 20 minutes. Add the mustard. Add the cleaned shell fish (shrimps. . 3. 2. 2.6 Method 1. cover again and cook for about 2 minutes. 6. oysters. Simmer for 10 minutes and serve hot over boiled rice. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. 2. potatoes and chili pepper. Chop the celery and slice the white part of leeks. Serve over vegetable salads. 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. Add the puree tomato sauce and salt. Simmer for 5 minute 5. Clean and cut fish into bit size. Stir well. white pepper and salt. onion and stock. 1-Teat the vegetable oil in a saucepan and pour in the water. Additional water can be added if needed. 3. clams. Gradually and the rest of melted fat. add potatoes. 3. Beat eggs and milk. 5. Place in a bowl and add onion. Mix flour and melted margarine. Stir in the vinegar and cook for about 2 minutes. 4. Add the leeks. Add milk and bring to boil. stirring constantly until smooth. 3 Stir in beaten eggs.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. 2. Add seasonings until smooth. mushrooms.
2. stews and sauces are similar to continental types. remove the bones or debone the chicken Cuts. cotton as well as yam. Thicken the soup with the flour mixture and cook till onion. groundnut-oil. The list includes assorted edible seeds such as melon. vitamins and minerals. 6. Also. various optional ingredients are use a to thicken the soup. celery and spices. garlic and ginger in a saucepan. they are highly valued aspects of meals. corn and celery are cooked. 5. seasoning cube and add pepper to taste. 2. 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. They are usually used a accompaniments or toppings to carbohydrate food forms. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Mix together flour and vegetable oil and set aside. 5. 4. Serve hot over plain boiled spaghetti. onion. Vegetables like bitter leaf. Season with salt. Serve hot with crackers as an appetizer. They may be light or thickened. Various types of local spices and condiments re usually added to soups to enhance flavour. Simmer for 3 minutes to improve taste. 9. cocoyam. Put minced beef. Although they do not make complete meals. 3. 7. the . plantain. green pepper and chopped fresh tomatoes. rice or macaroni. groundnuts. Most of the soups and sauces don’t need garnishing because of their colourful natures. Serve 6-8. spinach. salt and flour. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. to thicken and to stabilize the soup products. Add diced onion. NIGERIAN SOUP AND SAUCES Nigeria soups. and pumpkin leaves are generously used in either fresh or dry forms. Stir in the tomato paste. Stir in the corn and eggs. Palm-oil. Simmer for 5 minutes. waterleaf.7 4. 6. Thin soups such as pepper soups can be served alone as appetizers. 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. Make a batter with some of the broth. 8. discard the bones and return to the stock. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Apply heat and cook until beef is cooked (about 10 minutes). cornstarch and cassava starch pastes. Remove from heat and stir in milk before serving as appetizer. 3. apon (agbono). Cut the fleshly parts into small slices. 4. 7. When cooked. turning the soup gently.
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 1.8 abundance of meats. Cover and leaves to boil for 5 minutes. Continue to cook. 2. 8. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Now add the crayfish. 3. 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. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Add pepper. seasoning cube. Grind melon seeds and spices to a smooth paste. Remove from heat and serve hot with pounded yam balls. Simmer for about 5 minutes. Prepare stockfish and smoked fish and boil till tender. Stir well and allow the soup to simmer for about 10 minutes more. The recipes presented are simple enough for anyone to prepare. 7. 3. pepper and locust bean. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 6. washed and lemon grass leaves and lime leaf. Examples are ready to use pepper soup. Dissolve this mixture with a little liquid from meat stock and stir into the soup. salt and potash. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. 5. 2. palm oil and cooked beef. 4. 4. Pound the thickener (cocoyam/yam) into 2 balls. add to the boiling mixture and cover pot. Some of the soups and sauces are available in convenience forms. Season with salt to taste. Add the beef stock. Place over heat and toast the melon seeds until they are lightly browned. Now place the melon seeds in a dry frying pan. Lemon grass. melon and apon soup preparations. The soup becomes thicker. 5. Wash and cut the meat into bit-sized chunks. Mix well. fish and vegetables used. Combine the remaining water. Serve hot in soup bowls as appetizer. They are available on supermarket shelves. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. BITTER LEAF SOUP 450g lean beef. 6.
place vegetable at the top of the soup.Combine cooked beef lumps.Add remaining ingredients except salt and vegetable. pepper and salt to the soup and simmer gently until cooked. unti1 taste is well blended. Serve with pounded yam or amala balls. yam or plain boiled beans. Serves 6. Remove from heat and serve over hot boiled rice. sprinkle with salt and mix gently but thoroughly. 3. 8. Cook uncovered over low heat for 2 minutes or till the soup is heated through. 2. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level.Clean and remove bones from dry fish and add to the boiling meat and liquid. pepper and tomato and set aside. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. pepper and half of the onion. 2. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 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. 8. chop onion. Cook gently under low heat. 4. Wash and blend the tomatoes. Wash the water leaf very well and chop into small bits. cleaned 2 tbsp ground crayfish Method 1.In another sauce pan. stirring occasionally to prevent burning. Add seasoning.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 6. Add the sliced onion pieces and fry till lightly brown.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 2. Cover pot and cook for 2 minutes 7. 5. Fry for two minutes and pour okro mixture into the boiling meat. Stir in the fish and continue cooking. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. . Boiled chicken in place of beef. 6. Stir-inn beef and fry together for about 5 minutes. BEEF AND FISH OKRO SOUP 250 Cooked beef. Simmer for 10 minutes stirring occasionally. bee broth or water in a pot and heat at simmering temperature.fish mixture.Stir in the tomato and pepper. 5. Stir well and add the beef broth salt and other seasoning. 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. 3. .Wash and grate okro. 7. 300m1 vegetable oil Method 1. 3. Heat palm oil and fry the beef cutlets lightly. 4. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. 4. Add all the ground ingredients except the melon. Mix well.
cleaned fish and fermented melon and the seasoning cube. Fufu orAmala balls. Method 1. 5. Steam for about 5minutes. 4. periwinkles cooked beef. 3. Season with salt. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 2.Wash the leafy vegetables thoroughly and slice/chop finely . pounded yam or cassava meal. grounded pepper and salt and stir briefly. 4.Add the palm oil and apply heat to cook for 5 minutes. 2. Blend the pepper and tomatoes.Prepare the dry fish. 5.Stir in the grated okro and keep the soup boiling uncovered. season with salt and cook in 200ml water until cooked. ground pepper and tomato mixture stirring well to prevent burning. dissolve the ground melon and pepper. 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. eliminate the use of fresh tomato.Remove from heat and serve with hot Amala.10 Note: To improve the drawing consistency. 6. prawns and cooked beef and place in a sauce pot with the beef stock. 7.Add the seasoning cube. Serve hot with pounded Yam. Add beef broth (100ml) and cover to simmer. 4. HERB OKRO SOUP 20 medium okro fruit (fresh) 4-6 tbsp palm oil 2 tsp ground pepper 4 tbsp ground crayfish 1 medium dry fish 1 bunch pumpkin leaf 1 bunch black pepper leaf (Fresh Ozizza) 1 seasoning cube 200g cooked beef litre beef stock salt to taste dry prawns. In another 200m1 of water in a separate pot. Remove from heat without over cooling vegetables. washed prawns. Crush in the seasoning cube. shrimps or periwinkle (optional) Method 1. Wash and chop the vegetables and onion set aside. MIXED VEGETABLE SOUP 200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1.Wash okro fruits thoroughly and grate coarsely. heat slightly to almost smoking point. Semovita. Cut up older chicken into serving sizes. 2. Stir in the chopped vegetables and cook for about 2-3 minutes. Set aside. Fry the chopped onion. Add the chicken broth and bring to full boiling. stirring once. 6. Add the cooked chicken. cleaned and boneless dry fish. without overcooking. Place palm oil in a sauce pot. wash place in a pot. 3. . 3. Add the shrimps.
Stir occasionally to prevent burning. Season with salt to taste.Using the pestle. beef and bitter leaf. 6. 3. 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. 5. Sprinkle salt over the soup and add pinch potash. Garnish with tomato wedges and serve as appetizers. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 7. 3.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. stir occasionally. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. stirring constantly. Stir in the remaining water/beef broth. Pound till smooth. 2. mixing well. 6. Add the onion and fry till lightly brown. Chop the cook shrimps and combine all the ingredients. 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. except bread in a bowl. 2. Wash and chop the cucumber and set aside. Add the dissolved melon. 5. Stir in the tomato mixture and steam till almost the dehydrate. Mix well and bring soup to boil again cooking for 10 minutes. l. Do the top of the sauce with palm oil. 4.Boil the yam in enough water to cover the yam pieces. addthepumpkn1eagtth and boil again for 5 minutes 9. . 8. Serves . corn meal balls or garri balls. Add salt to taste. Spread between two slices of bread and cut into triangles of each sandwich.Roast the dry fish lightly and put them hot into the sauce to absorb it. Spinach greens may be used in place of okro. 6.11 5.Put pepper and crayfish into a wooden mortar. if desired. mix well and cook for 5 minutes with pot covered. Mix well with pestle till oil is mixed in the sauce. 4. Stir occasionally. Dry fish and may be used instead of chicken. Tin palm oil Method 1. Serve over the boiled yam or unripe plantain.Add potash and palm oil. squeeze the fish gently to soften them. Mix well and cover and bring to boil. Debone and clean the fish. Serve warm as soup with pounded ripe plantain and starch or garri balls. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. dry fish. 4. tin melon seed ground small washed bitter leaf 1 small marg. 2. Remove cooked yam pieces and reserve t liquid. The thin soup without okro is good for dieters and adequate for convalescents. 7. 3. allowing it to bubble for 10 minutes. 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. Serve warm as soup with pounded yam baits. Blend the tomatoes and peppers. Pour palm oil into sauce pot and heat till it begins to smoke.
tender or crisp. or desserts dishes. Place a frying pan over heat and melt the margarine. 3. tomatoes and peppers very well and chop them. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. Set aside. b)Cut the items in bite sizes or as indicated in the recipe . The following is a brief note on salads. garnishes and dressings or creams which act as seasonings. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. Almost in all cases Salads are served with some kind of dressing or cream. Top with fried or poached egg. 4. Wash onion.SALADS Vegetables and fruits are important to meals. yam. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. f)Add salad cream to vegetable salad just before serving. stems and the like must be removed to make eating easy. They are often used as light and refreshing appetizers or desserts. c)Ensure that there is variety in colour texture and taste of items or ingredients. eggs or fish. Wash and rewash vegetables properly before using. Syrup can be added to fruit salads. tomatoes. FRUITS AND. They may serve as main. uniform in colour. In preparing the fruits. well. Blanching and steaming of vegetables can help to retain flavour colour and food value. Cook for 1 minute and stir in the leafy vegetables. Method 1. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. a)Ensure that the salads ingredients are fresh. All salads have the main ingredients. or blemishes. and rouphages.shaped and without cuts. flavours and optimum palatability. The colour is also affected by excessive heat. Salads may be served as a separate course. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. When you cook these items. fresh. 2. When buying vegetables. prawns and the flaked fish. Wash and slice the leafy vegetable. inedible skins. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Serve hot as an accompaniment to plain boiled rice. potatoes or plantain. 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. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. ensure that you use little amount of water and that you don’t over cook them. Use tools to wash and arrange the items and keep salad well garnished. peppers. texture and colour and nutrient. all seeds. side. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked.12 CHAPTER TWO VEGETABLES. clean and crisp. .Avoid mushy products . 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. 5. Add the chopped onion. as an appetizer or an accompaniment to main dish. In preparing salads. Also choose fruit and vegetable that are firm. Vegetables and fruits are prominent components of salads. They are good sources of vitamins and minerals as well as rouphages. It is cooled and poured over the prepared fruits. follow these guidelines. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat.
Steam the shredded cabbage for 2 minutes. if desired and top with ketch-up. 3.13 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. Alternate chunks of meat and vegetable on skewers. Drain thoroughly. 4. Parboil the green beans. Place in a fry pan. When slightly brown.Place in a grilling dish and cook over medium heat for about 30 minutes. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Soak the potatoes in ice water for about 30 minutes or 1 hour. carrots and peas. Hear the oil in a frying pan and combine all the ingredients in the oil. Serve as appetizer or snack. Wash in salted water and leave to drain. onion. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 2. 3. dry thoroughly. 2. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. noodles etc) with grilled or fried chicken/beef. 4-6 GARDEN EGG SAUCE . Wash and slice cabbage.inch cubes and place in ice water to prevent disco10uration. 4.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Wash onions and cut each into 4 parts. . Deseed the green pepper and cut into 1-inchsquares. Cut them into medium size strips or slices. 2. 5. kitchen wonder can be used to cut potatoes. 2. Add the salt. Method 1.Cut carrots into I-inch segments.Add the seasonings and toss very well. dot with margarine and stir fry for about 3 minutes.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. 6. Serve as side dish with rice or potatoes. Place beside the meat dish. remove from oil and drain. 4.Cut the beef into chunks of I-inch cubes. Remove. Sprinkle salt on the potato strips and fry in deep fat fryer. 3. 5. (If fresh) and set aside. 3. Alternatively. Toss well while cooking over medium heat. sprinkle some pepper on them. toss and mix completely. 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.Peel and cut potatoes into 1. Wash and peel potatoes. . Stir.
Wash and slice green leafy vegetables. Set aside. Cut into thin slices an set aside. Add the sliced garden egg and season with salt. 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. boiled or fried yam or plantain. Now slice the tomatoes. and the scent peppers. Server 4. 4. Season with the salt and pepper and mix lightly. Place the tomatoes on t h e lettuce leaves in between the avocados. Season with a little salt. sliced. 2. 3. oil. Method 1. salt and vinegar. Add flaked fish if desired. Wash and slice the lettuce or cabbage leaves. Place the salad on a flat dish lined with sliced lettuce leaves. In a frying pan. 3. melt the margarine and add the vegetables. Cover and cook for 3 minutes till fat is absorbed. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. Combine sugar. Wash. pepper and prawns. onions. 2. pepper and onions. EGGNOG SALAD 1 egg 1 cup flaked coconut . Wash and peel garden eggs. 5. Wash and cut tomatoes into segments. Heat the oil in a frying pan and proceed to frying the onions. onion. juice. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. 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. Remove from heat and serve with fried or boiled yam. Add the celery and mayonnaise. 2. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Stir gently and heat through for 1 minute longer. Chop the shrimps in to pieces. 3. 3. Sprinkle them with lemon juice. Clean and parboil the fresh prawns shrimps if available. lemon. 2. Sprinkle the vegetables with lemon juice mixture and chill before serving. Method 1. tomatoes and9epper to half-cooked. cut each avocados into six segments and peel the skin.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. potatoes or plantain. Cook for 5minutes longer for taste to blend.
In a medium pan. Serve as dessert. 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. Stir well and cover. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. RED AND GREEN COLESLAW 4 carrots. watermelon. 50g shopped green pepper Method 1. Combine the remaining ingredients mixing well. Bring water to boil and add salt. egg and sugar) ingredients. chopped leaves and set aside. Do not over cook. green pepper and onion. Peel Yam. Serve hot in plain form or topped with palm oil drops. Soften g e 1 a tin in the orange juice and melt over hot water. 5. Mix the eggnog (milk. 2.shredded 1 tspsa1t 600g shredded. remove the lemon grass bunch and any other edible spices/herbs. 4. crayfish. wash and place the yam pieces in a saucepan. 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 1.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Makes 6-7 servings. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Method 1. 3. 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. pawpaw) ¼ tsp nutmeg. Chill in freezer until firm. 3. With boiled unripe plantain (5-6 fingers) may be used in place of yam. 3. Add the blanched green leaves and toss as you fry. Blanch. Leave to boil for another 10 minutes 4. carrots. 2. spices. Pour over vegetables and mix well. Serve as a side ‘dish with jollof rice or top over stew. pepper and salt. Stir well again. Put enough water to cover the yam and put to boiling. When half-cooked. Combine the rest of ingredients and pour into small cups and chill. In a large bowl. Chill before serving. 3. 2. tangerines. Set aside. Makes 6 servings. 2. Wash and chop leaf vegetables. Add the prepared herbs. heat the vegetable oil and fry fry onion and pepper slices. scent leaves. Tie the lemon grass to make a bunch. orange. combine cabbages.
Peel and dice carrot and cook in boiled water for 5minutes. 3. 2. Set aside to drain. 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 . Stir in the carrot slices. arrange the vegetables on a flat dish in diagonal or circular arrangement. vegetables wash in salted water or vinegar solution. peas and baked beans. Garnish the top with egg slices. 6. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. 3. sliced 4 tbsp margarine 2 carrots. 3.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Stir-fry for3 minutes and serve hot. 2. Peel and slice cucumber thinly. Melt the margarine in the small frying pan and add the onion. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. pepper and cooked cauliflower. 4. Cook for about 5-6 minutes and drain off the water. Makes 8 servings. 4. Drain the green peas and baked beans and 5. The mi serves as a dip for the vegetable. Season with salt if necessary. Wash cauliflowers well and place in salt water. Prepare the vegetables (the first five ingredients). Trim off the hard stem and cut cauliflower well small chunks. Drain off the water and cool. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. leaving the pale green leaves. chopped Salt to taste Method 1. Alternatively. 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. with lettuce leaves as under liners. Remove the large outer green leaves. 2. 7. Arrange the prepared vegetables around the bowl. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Wash and slice cabbage and lettuce thinly. Wash again with vinegar and salt solution. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Chill well in the refrigerator and serve with salad cream. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion.
Toss gently and set aside. 3. Reserve one for slicing. Slice the remaining cucumber and to serve. 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. Chill and serve with salad cream or mayonnaise. Wash cucumbers. 5. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. 4. sugar and mustard in a bowl and whisk well. whisking continuously. 2. Sanitize vegetable very well to destroy harmful micro organisms. Chop onion. POTATO SALAD 4 large potatoes.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. cashew nuts and apple with skin 4. Crush the peanuts and combine all the ingredients. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Place yolks. Garnish with cucumber slices. Continue whisking till mixture is thick. 2. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Put in salad bowl and garnish with wedges of tomatoes. pepper. 3. Mix all ingredients together. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Make 8 servings. Wash and chop celery or spring onion. salt. Pour oil gradually. 5. Top with mayonnaise. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Remove the hard brown back of the coconut and shred or grate as well. Set aside. add a little milk or vinegar to thicken. Chill and top with mayonnaise before serving. slit and remove the seeds. take another egg yolk with ½ tsp water and add to mixture and whisk well. 3. 2. 2. If mixture is too thick. Prepare cabbage and shred finely. 6. 4. vinegar. Add the boiling water and milk after whisking well. Slice the lettuce or cabbage leaves and set aside. Now shred the cucumbers.17 Method 1.
2. Combine all the fruits in a bowl and set aside. Serves a starter on appetizer or a snack with crackers/toasted bread. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. 3. 3. The leafy end serves as cover for the larger part of the pineapple. 2. 5. 3. Cut across the pineapple to the leafy end smaller than the other part. 4. 1. 6. Now fry the onion in small fat or oil until golden brown and add to the salad. chopped celery. 2. green pepper. celery and sweet corn. In a large. 4. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. making sure that the eggs dc not scatter much. 5. Add the salt and mayonnaise or cream. Prepare the other fruits by slicing bananas and chopping others. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. Prepare the other vegetables and combine the diced eggs shrimps. 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. excepts salad cream. Allow syrup to cool. Garnish with few shredded carrots or sweet red pepper. Line a flat dish with the lettuce leaves. 6.18 Method 1. 3. 4. . Add the syrup to fruits and mix up gently. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Refrigerate before serving into cocktail glasses. 5. Chop the shrimps and dice only 2 cooked eggs. green pepper and white pepper in bowl. 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. Gently toss the ingredients together. Add the cream or mayonnaise and toss lightly. Serve chilled. combine all ingredients. Cook the sugar in the pineapple juice or water until it dissolves. Toss them lightly together and season with salt and white pepper.
Boil for another 5 minutes till syrup thickens. 6. sugar and pepper. Add orange juice and honey. Sprinkle vanilla. peeled and chopped. cover bowl and chill in the refrigerator. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Mix up thoroughly. Combine oranges. 8. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Reserve mayonnaise to time of serving. Decorate with lime slices. Season with salt. pile high the shell. 4. watermelon and pineapple in a mixing bowl. Toss them well in a salad bowl. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. . Filltl4e pineapple shell with the mixed fruits. using the fruits that have been washed. Makes 8-10 servings. Now shred the green pepper. 2. BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg Method 1. 5. Also’ clean the carrots and onion. 3. Combine all the ingredients. 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. lemon Juice. Wash cabbage very well.19 7. all spice and nutmeg over the fruit mixture and toss well. Using the kitchen wonder. Place water and sugar in a sauce pot and heat till sugar is dissolved. Serves 8-10. Wash and cut the green pepper to remove core and seeds. currants. 2. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. After 301 minutes. cover with the leafy end and chill. drain the cabbage and other vegetables thoroughly. Leave it to cool and pour over a bowl of fruit salad. 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. 3. Add the mayonnaise and serve. 2. coconut.
4. . 1 ½ tsp sugar ½ tsp white pepper Method 1. 4. Combine all the sieved ingredients in a bowl and add milk gradually. 6. 3. 4. Peel. 3. 2. Simmer for 5 minute e s more. Whisk very well. Grape fruit can be used in place of orange. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. 2 yolks from hard boiled eggs. Makes 4 servings. Stir well. BEANS AND MAIZE POTTAGE 1 ½ marg. Tin shelled fresh maize 3. SALAD CREAM (MAYONNAISE) 1. Place yams in a saucepot and fill with enough water to cover the yams. pour the palm oil over all the yam surface. tin beans (uncooked) 2 marg. 2. Sort and wash the maize. Serve as appetizer for breakfast or dessert. 3. Press the egg yolks through a sieve to smooth. dry mustard 4. stirring gently to distribute the ingredients well. Wash and parboil beans till half cooked. Add the palm oil and the other ingredients. 2. Mix well and serve as topping or sauce for vegetable salads. 4 tbsp evaporated milk ½ tsp salt 2. Serves 4. 7. Taste for salt and pepper. cover the pot and bring to boil. Stir very well to mix up the ingredients. Mix well and place in a greased baking dish. Add the leafy vegetable and stir well. Add the vinegar gradually too. 5. and blend in the vegetable oil. 4. Now clean fish chop onion and leafy vegetables and set aside. Serve warm as a main dish. Keep chilled.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Add maize to the beans and cook both until soft. Cook for about 25 minutes or till yam cuts are cooked. cover pot and boil for 5 minutes. Sprinkle a little salt over the yams. sprinkle the ground dry pepper and add the fish. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. wash and cut yam into 2 inch squares. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. With a little water left in the cooked beans-maize. mixing well.20 2. Bake over medium heat in the oven for 30 minutes. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Serves 4-6. crayfish and onion. 3. Add potash if desired. Sieve all the dry ingredients as well. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. When yam is almost cooked.
Serve hot with pap as breakfast dish. 6. salt and chopped onion. Method 1. each of half inch thickness. Makes 5-6 servings. Adding the water gradually. Now dip each slice into the beans paste mixture and coat the Potato slice generously. 5. 3. cream or beat the beam paste vigorously enough to incorporate air into it. oil for deep frying 1 ½ tomato tin water salt to taste. 300ml warm water. 1. Heat the oil for frying. Prepare the bean paste as for Akara balls. 4. grind into a very smooth thick paste and put in a clean bowl. 3. 5.Sort and dehaul beans and grind together with fresh peppers and onion. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 6. adding the oil gradually. Oil for deep frying 4 fresh pepper 2 table sp. Method 1. Add little water. Beat till mixture is light and fluffy. Continue the beating of paste to retain air till all the frying is completed. Fry until golden brown on all sides turning frequently.Put in a bowl and beat or stir vigorously. 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. peel and cut potatoes into about 8 slice.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.Blend in the crayfish and salt. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Makes 15-20 small balls. Sort and dehaul the beans. Drain the sweet potato slices thoroughly. 4. Taste for salt and season . BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. 2. pepper and salt to bean paste and beat well. Test oil for moderate frying temperature using drop of water. Use medium dessert spoon to drop the mixture in balls into the oil. Serve hot as snacks. 2. Put in a bowl of cool water. Stir well with the wooden spoon and heat the oil in a deep frying pan. Add the pepper. 2. Stir in the warm water gradually and the flaked fish. Wash. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Fry in the hot oil until golden brown on both sides.
Sprinkle salt all over the slices and set aside for 5 minutes 3. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. 4.Steam 35minutes. Cover and cook to bind the ingredients. Make 5 servings. Remove and drain. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Scoop into colander for oil to drain off. Wash and peel the plantains. cut plantain about 1/8 inch thickness. 4. 4. plantain or fried potatoes and plantain. 4. 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.Place the pot and pour in boiled water through side of the pot to the level of the packings. Heat the vegetable oil and fry till crisp. DRY CORN AND BEAN STEW . Add salt to taste. Add sliced onion and crayfish. Stir to thicken. Wash and peel plantains. Corned beef may be used in place of sliced eggs. boiled unripe plantain or fried ripe plantain. Salt palm oil/vegetable oil for frying Method 1. y potatoes. 2. Serve with tomato sauce (stew) and plain boiled rice. Slice them diagonally in ¼ inch thickens to a bowl. Sort beans. 3. Slices may be lengthwise or crosswise. 2. Leave to simmer till beans is well cooked but not broken. Add Potash to soften the water and facilitate the cooking.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. 5. Cook for 20 minutes and stir in the oil and ground pepper. 6. Stir well and season with salt to taste. Using a knife or a portable slicer. Note: Tomato paste may be added to improve colour. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Serve as snack. Boil for about 40 minutes or until soft cooked. 3. Sprinkle salt all over and toss well. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Fold and leaves properly before arranging in the pot. wash and begin cooking in the plain water. yam. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. salt Vegetable oil for frying Method 1. ground pepper. Make 12-14 cups or wrappings. Serve as side dish to plain boiled rice. 2.22 well. serve warm with pap for breakfast as side dish with jollof rice.
Add the beans to the boiling corm. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. kidneys. They also supply iron. Fish can be prepared by any of the above mentioned methods and should not be overcooked. sodium and magnesium. add the palm oil. Sort and clean beans. pepper. Beef is the most important meat used and the muscle fibres are the most desirable parts. Cook until the both oil and the liquid are well blended. pepper and curry. inc1udiig fish. phosphorus. Parboil them for about 10 minutes. Meats. Whole chicken and turkey should be stuffed before cooking. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. tail. salt and crayfish. 5. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . 4. Excessive heat can easily make fish t i and dry. CHAPTER THREE MEAT.cooked. potassium. The age of animal. tongue. palatable and digestible. Clean and put the dry corn in salted boiling water and cook till half. Serve 8-10. 2. Frequently turn and brush with fat. marrows etc. to destroy bacteria and to improve its appearance. stirring frequently. Cooked beef chunks can be used instead of gizzard. intestines. tripe (shaki). chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. Serve and garnish with sliced green pepper and fried fresh prawns. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. brains. The shell fish include shrimps. vitamin A and I. crabs etc. clam. Other methods include broiling or grilling and stewing. Season with salt. methods of cooking meats. frying and braising are three general. Add fish if available and cook for another 3 minutes. When cooked. Roasting. 3. Leave to cook until soft. They are good sources of such vitamins as the B complex group. All meats should be well-cooked to make them tender. 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). poultry and eggs are complete proteins. 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. Examples are liver.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. Fish is also complete protein and is available in two major forms: fin fish and shell fish. heart.
Method 1. Serve hot with braised rice. 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. Remove from heat when macaroni is tender. In a saucepan. With hands well flowered shape the cooled mixture into balls. chopped 1 spring onion. Season the chicken well and place in a sauce pot with 1 cup of water. 3. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil.24 1 40m1 milk 1 chilli pepper. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. 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. Note: The same method for braised beef can be used but add sliced (3) red pepper. Cook under low heat for about I V2 hours till cooked and lightly brown. onion slices celery and seasonings for2 minutes. 5. Cook until golden brand on all sides. Season with salt to taste. Return to heat and bring to boil. 6. heat vegetable oil. Combine part of the breadcrumbs with the minced chicken and set aside. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. stirring constantly. 4. place macaroni and cook as directed on package drain off. Drain and serve with ketchup as appetizer. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). melted margarine and seasoning cube in a small bowl and set aside. Prepare braised beefy chicken and set aside. Cover and cook for about 6-10 minutes. Remove from heat an allow to cool completely. Stir in the flour and add the milk. Wash and allow cut-up chicken to drain off water. 34 onion and 1 fresh tomato to the cut-up beef. In another saucepan. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . 2. Add the chilli pepper. onion and parsley. Stir in the drained peas and serve hot garnished with parsley leaves. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. Steam under low heat for 1 ‘/2 hours till browned. Melt the margarine in a flying pan and remove from heat. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan.
grill over medium flame for 45minutes it can also be fried in deep fat. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. removing the shells but leaving the details in place. Shape into balls that look like the size of large walnuts. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. green pepper. 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. Serve as appetizer or snacks for cock tail party. Devin (remove the vein that contain sand) and wash well. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. 2. Grill over medium heat for 15-20 minutes or fry in hot deep fat. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Cook for 5-6 minutes. Add salt. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . 3. Toss gently and alternatively arrange shrimp. pepper and chopped garlic and cook for another 2 minutes longer. Wash well and season with curry and salt. Brush oil on kebab. 4.25 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. 6. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Remove shell from shrimps. Place them in greased roasting or grilling pan. Combine onions. Combine the shrimps and all other ingredients in a large bowl. 5. 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. Serve 8. 2. and devein. Makes 8-10 serving. onions and tomatoes on short skewers. leaving the tail in place. Bake or grill toothpicks into meat balls. sausage or ground beef and margarine in a saucepan.
Mix flour and seasonings in a large plastic bag. 2. Add the seasonings and flour and beat well until mixture is creamy 4. add the remaining water. Insert toothpicks into balls and serve as cocktail dish. beaten egg yolk and flaked fish. well beaten Method 1. Put immediately into hot fat. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. except the tail. Fry until golden brown. Drop spoonfuls into baking dish or fry in hot fat until crisp. Dip each shrimp into the pre-heated oil and cook until golden brown. corm starch. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. 5. Split shrimps down the back to about /2 inch to the tail. puffed and lightly browned. 5. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Makes 20 balls. Separate the egg whites and yolks.. Clean shrimps. Combine all ingredients except egg. Serve with sauce as an appetizer. ½ tsp baking powder 1-2 tbsp water 1 egg. 4. 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. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. removing all bones. Serve hot with ketchup or yellow sauce. add the flour coated pieces of fish and fry until dry. Toss onions. Beat egg whites until foamy and stiff and fold in the fish mixtures. Flake the cooked fish very well. 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. Make a batter with the flour. 3. Drain the fried fish and serve garnished with celery leaves or parsley leaves. 6. 3. 2. 3. remove shell and devein. Beat the eggs ma large bowl and add the fish one at a time turning well. Flatten to give the butterfly shape. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt .26 Method 1. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Beat the egg and gradually mix up with flour. 2.
Cook and debone. chopped 2 whole tomatoes 25ograms cabbage. 3. Now cut the flesh into small strips or chunks. chicken cut ups tan be seasoned and parboiled before grilling.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Wash again and set aside to drain off water (parboil if broiler is not used). Drain off oil from the pan and stir-fry the onion. 5. Serve with rice dishes. 3. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. 6. Alternatively. Clean the chicken very well and allow to drain. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Place some fried chicken pieces in a greased baking pan or dish. 6. stirring frequently. green paper. 4. Remove from heat and set 1. Cut chicken into pieces. salt cabbage and the seasonings. diced tomatoes. Wash and cut up chicken in to serving pieces or portions. Serve 4-6. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. 2. Bake for 50-55 minutes. Melt the margarine. aside. Remove immediately from hea and set aside. salt. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Coat the chicken pieces with the flour mixture. Rub the margarine mixture over chicken parts. sliced 70 grams currants 1 tsp curry 1 large onion. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Turning chicken frequently. maggi and curry in a bowl. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. 3. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Serve as snack. 4. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . Mix ¼ tsp salt. then roll the chicken pieces in the bread crumbs mixture. 2. 4. basting with the curry and margarine mixture. Grease a baking dish/pan. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Add garlic and ginger. Mix margarine. coat the dry chicken pieces first in m e It e d margarine. Grill over medium heat for ½ hours. 2. pepper and flour together. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Deseed the tomatoes and dice them.
Secure cavity tightly with toothpick or tie legs with a string. 2. Prepare raw chicken by cutting into serving sizes or pieces. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . placing the skin up side down. 7. 5. 2. Put chicken parts in to a pot and some of the prepared spice. 5. 3. Cross the legs and tic them together with a string. Season the chicken and dip in batter. 4. 4. Garnish with tomato and onion slices arranged at the sides of the dish. thyme. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 1 tsp all spice (optional) l tsp curry Method 1. and dry. Wash up chicken thoroughly. Wash chicken and allow the chicken to drain off water. 4. Fry in deep until golden brown but not completely cooked. 6. Put in a greased baking dish and roast in oven for about 1½ to hours. 2. Wash. 3.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. Combine spices in small mortar and pound. Serve with rice and potato dishes. Toss with fat from chicken and the remaining ground spices. 6. Rub the melted margarine mixture and curry over the outer surface of the chicken. Rub some into the cavity of the chicken. ginger) Method 1. Parboil chicken and leave to cool if necessary. parboil chicken for 15 minutes or until half cooked. 3. Turn and baste the chicken frequently. Remove from top cooker and arrange chicken in a greased baking tray. tie the wings against the back. Baste frequently with melted margarine. Mix the melted margarine. Combine all the stuffing ingredients. Stuff the cavity with the stuffing mixture. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Mix the remaining ingredients for batter. looping the 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. 7. 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. Roast for 1 hour. remove tooth picks and strings. and mix thoroughly and stir fry for 2 minutes. Before serving. Prepare the other ingredients. salt and pepper. 1 stalk chopped celery Method 1.
Remove from heat when brown. ketchup and mixed vegetable side dish. 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. Serve with rice pilaf. Combine all the ingredients in a bowl. 3.29 1 egg. Fill the cavity of the fish with stuffing. Coat the egg-washed fillets into the seasoned flour again. Remove any small bones from the fillet. Cook for about 3minutes on each side and drain before serving. seasoning cube. curry thyme. chopped Method 1. white pepper. 2. 4. Cut slits on the sides of the fish. Dredge the fillet lightly with the seasoned flour. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. 3. Baste the fish with melted margarine and seasonings. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Garnish with tomato wedges and serve with potatoes chips. 2. Combine the seasoned flour and fish seasoning. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 2. Secure the cavity with toothpick. chopped 1 stalk celery. Baste fish frequently and turn over to prevent sticking. 4. Slice fish open and wash fish thoroughly and dry. 1 onion. mixing well. 5. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper.
Remove from heat after 2 minutes. Now allow patties to be properly cooked. curry and egg white. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Turn down the heat and cover the frying pan and cook for5 minutes. Add the green pepper. thyme. and ½ tsp fish seasoning. Gradually add the vinegar to flour mixture and stir into the pot of sauce. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Baste fish again with remaining melted margarine. chopped ½ tsp curry ½ onion. Lace with toot picks to secure the fish cavity. Drain well and serve onto a flat dish. 4. chopped 2-1 stales celery. split through to remove the backbone and intestines plus gills. Add the sugar and season with salt. Add 2 tbsp water. Serve over the grilled fish balls on cooked spaghetti.30 1. Wash very well and leave to dry (drain off water) 2. ½ seasoning cube and pepper. 3. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. Apply heat and cook briefly. 3. 6. Sprinkle salt and pepper at the top. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . combine 1 tbsp melted margarine hard boiled rice. 3. carrot. salt. Use as stuffing for the cavity of the fish. In a bowl. 5. Turn occasionally prevent sticking. Fill the cavity of the fish with the prepared stuffing. Shape into small patties and fly in preheated vegetable oil. 2. ½ tsp seasoning onion. Mix the fish together with onion. oil and onion in a sauce pot. Brown on both sides. ginger. curry. 4. Now mix remaining margarine. Cook for 3 minutes. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Method 1. Serve with ketchup as filling for sandwich. Serve with grilled sausage and toast for breakfast. Mix the flour and water in a bowl and set aside. Debone cooked fish completely and flake very well 2. Place in a frying pan and steam for 2-3 minutes. Clean fish thoroughly. chopped pepper and celery. fresh chopped tomatoes and the paste. 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. 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. Garish with the tomato slices or chopped parsley. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. cornstarch. stirring well. 2. Put the garlic ginger. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 3.
mixing well. Serves 10-15. 5. 3. Add the onions and garlic and brown them lightly. Stir well to get the beef and onion mixture to be evenly distributed. the fish stock and pepper. Grill or bake at moderate heart till done (about 15 minutes). cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Set aside. pealed and diced 1 small onion. wash well and cook in the margarine in heavy sauce pot till brown. and salt. Transfer these into another stock pot and add the remaining ingredients. cut each sausages into four or five rounds each.Serve over the fish fingers or balls as appetizer. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. When cooked. 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. Dot with Ketchup if desired. 4. grated ginger. .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. parsley. 2. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. spaghetti). Add blended fish mixture. Bring to boil. Remove the bay leaf and serve over noodles (indomie. Set aside. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. Heat. Cut beef into 1 inch cubes.tender. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. Serve as hors d’oeuvres. 4.Heat the margarine in another pan and fry grated onion and green pepper lightly. Turn frequently to prevent bursting or burning. 2.End flaked end rice combined the egg chopped onion. 4. sliced. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Add tomato puree. flour. Simmer for 2-3 minutes. Insert tooth picks in each round and arrange them attractively in a patter. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. 3.
basting frequently. Chop the shrimps into cubes. salt. Now add the fried beef. Using the seasoned flour. seeded and diced 200g flour for dredging 1 green pepper. Set aside. Set aside. Melt the margarine in a medium saucepan and add the onion and carrots. tomatoes. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. 4.32 2. Garnish with chopped parsley. 2. 6. wash and drain. Garnish with onion rings and tomato wedges. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. TOMATO AND PEPPER FRIED CHICKEN 1. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. cooked peas and beans and cook the sauce for 2 minutes. Add salt and steam for 10 minutes. in a bowl.Mix flour with salt and pepper. Grill each side till golden brown. 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. 5. except the lettuce leaves. stirring constantly to prevent burning.5kg broiler chicken 4 tomatoes. Sprinkle on the flour and cook till the margarine and onion are golden brown. Stir in l tsp ketchup and mix well. 2. Add the seasonings.Prepare the onions. curry pepper and I seasoning cube. Method 1. Serve over plain boiled rice or noodles. Push to one side of the pan. Cut chicken into serving sizes and place in a sauce pan. thinly sliced 5 tbsp margarine 1 fresh scent pepper. coat the cooled chicken pieces lightly. Toss very well and steam for about 30 minutes or marinate for about 1 hour. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Flake excess flour off. Add the chicken pieces and fry over moderate heat till brown. chopped 1 small onion. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Top each with ketchup as sauce.Heat the oil in a large frying pan and when hot add the margarine. 3. Coo k until tomatoes are softened.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips.Add the garlic. salt and oil. Combine all the ingredients. 3. peppers and curry leaf. 4. 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. Set a side. Cook slowly to soften. Remove from heat and leave to cool. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Add the beef stock. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. onion tomatoes and the other ingredients. cook until thick. diced . 5. 3. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each.
Heat the oil in a frying pan and brown and pork in two batches. 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.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. Cook for 1 minute longer. poached. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. 2. Mix well. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. 3. Stirring in beef stock/water and vinegar and add bay leaf.Cut pork into cubes. diced. Melt margarine in a small frying pan. Heat the margarine and pour into mixture. pepper and salt together. Remove and place a plate. Garnish with avocado dices tossed over the stew. EGGS Eggs are used. supper and deserts. Method 1. 3. chopped shrimps/scrambled egg and mayonnaise in a bowled. They are served in a variety of dishes that may be used for lunch.Cover each sandwich and toast in the oven or a sandwich bread toaster. Serve as the protein dish with buttered bread. Remove to a plate. curry tomatoes and paste. Cook slowly for about 20-30 minutes. Chopped onion and green pepper can be added.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ tsp grated ginger 1 bay leaf 33 3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. 4. Serve with cucumber salad in addition. To provide protein in meals To thicken sauces To garnish prepared foods To serve as raising agents for sponge cakes To glaze pastry Eggs can be fried. 2. remove the bay leaf and add green pepper. using a wooden spoon. 5. scrambled. Serve as a breakfast dish. covered. milk. prepared as omelettes and mainly served as breakfast and snack dishes.When meat is completely cooked. 3.Combine the onion cucumber. wash and leave to drain. . Gently beat eggs. 4. Season to taste.Add more oil if necessary and onion.Bring the mixture to boil and add fried port. 2.Remove from heat and serve with plain boiled rice and sweet corn.
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.
Fry the liver chunks lightly and set aside. 3. flake for 20 minutes and serve warm with curry sauce. 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. 4. celery. Remove front heat immediately and pour the vegetables over the cooked rice. Leave it to-drain and dry a little bit. 4. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. 3. 5. Sort and wash rice. Pour into a sauce pan or baking dish.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. wash and cook rice with the chicken broth or water for about 30 minutes. Rice should be firm and non-sticky when cooked. In a large frying pan. Add the cooked rice./veg. sliced. Chop tomatoes into large cubes. 5. put oil or margarine and onion slices and fry lightly (5 minutes). 2. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Oil oil for flying liver Method 1. Add the beef stock. 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. Season with curry salt and pepper and mix together. 3. Method 1. Crush the seasoning cubes and add to the rice. Chop the spring onion. Stir into the cooked rice. This may be served immediately with grilled fish and white sauce. Toss the rice and vegetable well and simmer for 3 minutes. Marg. heat the remaining oil and fry the onion. Serve warm with braised beef and suitable sauce. Stir in vegetables (leeks. green pepper. salt. green beans arid carrots lightly 5. In a fry pan. chilli pepper. salt to taste and cook on top of cooker or oven till rice is cooked. 2. 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. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. 4. Makes 8 servings. 6. soy sauce. Sort. curry and garlic. Serves 8-10. seasoning. . peas and carrots. tomatoes and spring onion. mushrooms and carrots. peas and fresh curry leaf and pepper) and heat for 2 minutes. Slice the onion and cut green pepper in long strips. Wash rice and place in a sauce pot. Put the rice meal in a baking dish and the fried liver chunks on lop. Pour the water over the rice and season with white pepper. 2. 6. celery.
Boil water and place the vegetable in the salted water. thinly sliced 4 carrots. 4. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. ORIENTAL NOODLES 225g noodles (spaghetti. Toss the vegetables in the pan continuously. Serves 8-10. Reserve one tomato and one pepper and grind the remaining ones. Cook the rice in the fat ova. Toss in the cooked noodles and heat through. Add the beef stock or brown seasoning cube. 4. Remove from heat an serve hot garnished with tomato wedges or egg slices. curry and salt and cook for 2 minutes. curry. Wash rice and let it drain of 2. Blanch for 2 minutes and drain from the hot water. Drain well and rinse under hot water to remove starch.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. 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. 3. Cover the pot and steam for about 2 minutes. remaining spices and the chopped veg and peas 7. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. 3. 3. Bring to boil and add the rice and the seasonings. pepper and onion rings. Cook the noodles in boiling salted water for about 4-5 minutes. Set aside. stirfrying for about 5 minutes without browning. Heat the oil or margarine in a saucepan raid add the washed rice. Toss in 1 tbsp of the oil to prevent sticking. Pour in the beef/broth water. 5. 2. Heat a frying pan and add the vegetable. 5. Combine the soy sauce. salt and white pepper. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Serve immediately with grilled beef. 2. Stir in the tomato paste and cook till sauce is almost dehydrated. sliced METHOD 1. Steam for 10 minutes. . wash rice and set aside to drain. Leave to drain dry. Steam for about 20 minutes till liquid is almost absorbed. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. 7. Stir well. 6. stir in any 6. 4. peeled and sliced 4 red chiIli pepper. Mix well and add margarine when almost cooked. Stir in sliced tomatoes. Sort. 6. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Slice the onion and chop the remaining tomato and pepper. 5. As the rice is getting tender without being soft.medium heat.
Cook and stir the beef in the vegetable oil until golden brown. cover and cook in the oven. CURRIED BEEF AND RICE CASSEROLE 3 cups uncooked long grain rice 1 medium onion 1 instant chicken seasoning cube 3 tbsp vegetable oil 2 medium stalks celery (diagonally sliced) 1 tbsp margarine (chopped) 2 tbsp soy sauce 2 cups cut-up cooked beef (l inch pieces) 6 cup boiling water 1 medium green pepper 2 carrots (diced) salt to taste l00g cooked peas 1 medium sweet red pepper Method 1. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. curry. then reduce heat and simmer for 20 minutes. margarine and onion into the remaining oil over medium heat until rice is lightly brown. seasoning cube. margarine and seasonings (ginger. 2. 5. soy sauce and salt to taste. green spring onion. fried beef carrots.39 HERB RICE PILAF 3 cups long grain rice 1 tsp grated garlic 6 cups boiling water 1 tsp grated ginger Pinch salt/or to taste ½ tsp curry Chopped fresh herbs (parsley. 5. 6. 4. leeks. salt. Remove from heat and set aside. and green chili pepper. 5. Stirring gently. chicken cube. celery and cook covered for 5 minutes. Stir in the rice. Cover the pan and cook gently for about 25 minutes without stirring. Stir in the tomato paste and cook for 5 minutes stirring frequently. Wash rice in cook water and leave to drain. 2. Stir in water. 4. 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. Heat the foil in saucepan and add the margarine. Pour into a baking dish. stirring constantly. Now add the water. till rice is getting tender. 4. When melted. Wash rice and set aside. 7. add the water. add the washed rice over medium heat. . Place vegetable oil in a saucepan and fry the onion. curry leaf. until the rice is getting tender. chicken stock. 3. Heat to boiling. 3. When the rice is light brown. Stir in the green and red pepper. Add finely chopped herbs (parsley onion. Stir in the rice and heat to boiling. Serve garnished with green and sweet red 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. 2. 3. ground fresh tomato and pepper to make a sauce. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. bay leaf. 6. salt and pinch white pepper. nutmeg etc).
7. Fry until slightly brown. Remove from heat. wash the rice. Put in a bowl and add all the water. Pound in a mortar and use the water to get juice from the fruits. Stir in the peas. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. 2. salt and water in a boil. sprinkle immediately with sugar or salt and leave to cool. . 5. Method 1. PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Serve hot on a flat dish. Stir uniformly into the rice. Wash rice in hot water to remove some starch. stirring until the corn starts cracking and bring about the white fluffy part. Wash and grate coconut into fine flakes. 2. 3. Cook the palm fruits until they are soft. mold mixture into small balls and drop into hot oil. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. seasoning cube and Onion. Blend in the palm oil. Blend well for mixture to mix well. chop the fresh pepper and onion and clean the shrimps. 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. Season with salt and seasoning cube. Serves 10. Put into a pot and heat to boiling. filter and squeeze out all the liquid from the grated coconut mixture. 4. Add rice to the boiling liquid. 3. Heat the milk and bring to boil. broth of the shrimps and arrange the shrimps over the thick top of the rice.40 6. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Using a fine sieve. 6. drain and serve with coconut as snack. Place corn pepper. 2. 4. 4. 3. Meanwhile. Remove from heat and serve hot. Cover pot and cook for about 45 minutes or until rice is soft and moist. sugar. Ground corn into fine crumbs. Discard the chaff and pour the coconut milk into a pot. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Cook over a medium heat. 5. 3. green pepper and celery. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Roil the shrimps in a little bit of water. 4. Simmer for 10 minutes and serve hot. Wash rice and add to the boiling milk. Continue stirring for the corn to he properly popped and cooked. Stir in the chopped fresh pepper. Makes 10 Servings. Put oil in a pot and place the corn in the pot 2. Heat oil. Remove from oil.
Boil the 6 cups of water. 5. added salt and sprinkle the clean rice in the boiling water. 3. 6. Heat vegetable oil to faint smoking point. stirring gently.41 2. Heat the oil in a large frying pan. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 4. Drain and serve with coconut as snacks. seasonings and chopped vegetables. DOUGHNUT AND SANDWICHES . Cover pot and boil until cooked hut grain are separate. Shell the corn and wash well. 6. 4. 4. Noted: 1 tablespoon sugar may be added to sweeten the fritters. 3. 2. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 4. Cook over medium heat for 5minutcs. 3. clop onions. Stir in the cooked sweet corn. Remove any fat from liver and chop or grate into small bits. 2. Serve warm with ewedu. Remove rice from heat if tender but not soft. Stir very well to avoid lumping in the foo-foo. melon-vegetable. 5. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Stir very well all over and turn into a dish. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. 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. Chapter Five BREAD. Chop the peppers and onion and set aside. 2. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Cook rice with stock and salt to taste. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. agbono or mixed vegetable soup. rice and yam flour foo-foo as in plantain. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. margarine and chopped parsley. Note: Prepare corn foo-foo. 3. celery. Meanwhile. fluffing up to loosen the rice grains. Heat the water to boiling in a pot. add the grated liver. Stir in the cooked rice. 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. Wash and clean liver. Season to taste of necessary and heat through for about 3 minutes. Keep stirring for 2 minutes. Cook and leave to cool. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Serve hot with spicy fried chicken and cucumber salad as a main dish. 7. leeks and green pepper 5.
part of the flour. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Fat is used to soften and lubricate the dough. sugar and fat are mixed and allowed to ferment. The dough can be baked or fried. Allow to m for 10 minutes. Makes 4 loaves. 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. 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. Combine margarine. They are made from flour. fat. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. If liquid milk is to be used. 4. After 1 hour shape into a round loaf and place in well greased pans. 6. Stir or knead every fifteen minutes. 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 . Yeast is the raising agent and it grows best in lukewarm water. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Cover and put in a warm place for hour. Soften the yeast in lukewarm water. A variety of fillings can be used. Knead lightly and keep covered for 10-15 minutes. eggs and milk than the plain bread. 3. water or other moisture. 3. sugar and fat. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. yeast. Bake until golden brown.42 Bread are loaves made of soft doughy that are leavened with yeast. 2. yeast. When dissolving yeast ensure that lukewarm water is used. Let rise till dough is well risen above the pan edges (double or three time size). Weigh and measure all the ingredients set aside. milk and flour in a bowl. roast bread should be soft. while low temperature retards the fermentation process. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Nutmeg and other flavoring can be added to bread to improve flavor. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. With the sponge method. When baked. Gradually add the flour to make a stiff dough. salt. Add dissolved yeast to flour and mix the mixture to a soft dough. Sugar is used to sweeten bread and to aid the process of fermentation. Dissolve yeast. Knead again on floured board until smooth and elastic. the yeast will be destroyed. moist and tender in texture. In a large bowl. blend remaining sugar. 2. Dry milk is more often used. 4. Milk is used in some bread mixture in lace of water to increase the nutritive value. fat and dissolved yeast. 5. More yeast is often used but they require the same fermentation or proofing process. Reserve 2 tbsp flour for kneading. remove from pan unto wire racks to cool. Proof for another 15 minutes. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Bake in pre-heated oven for 40 minutes. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Cover with a slightly wet towel in a warm place. 7. 5. Method 1. If the temperature of the water is too high. Shape into loaves and place in well greased pans. sugar and salt in warm water. aid fermentation and contribute to the colour. Knead the dough.
Bake in a moderately pre-heated oven for 30-40 minutes. 5. 3. 4. 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. Note: Whole wheat bread is usually heavy. Sieve the flour and salt into a bowl and rub in the fat. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Cover and let it rise for about 5 minutes. reserving 4 tbsp. Cover and let rise for about 20 minutes. 5. Mix well without kneading. 6. Place a warm place to rise till double in size (5045 minutes). Mix thoroughly with a wooden spoon to obtain a soft dough.for 15-20 minutes. Gradually stir in the yeast mixture into the whole meal and fat mixture. 2. 2. Process whole wheat grains into flour or purchase whole w heat flour. 2. Cover and let rise (5minutes) 3. Place each in well greased queen’s cake pans. punch down. soften than that of plain bread. Cover and proof it a warm place until double in size. Dissolve the yeast and sugar with the warm milk. 4. Place the bowl of dough in a warm place to rise for about 30 minutes. fat and whole meal flour in a bowl and set aside. Mix the flour and the rest ingredients. Method 1. 7. Makes 15 rolls. Mix sugar. 3. salt. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 8. Dissolve the yeast and sugar in the warm water. 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. 5. Leave to proof in a warm place for another 20-30 minutes. Place in a greased bowl and grease top of dough. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Combine salt. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Dissolve yeast in lukewarm water. 7. Add yeast (now in bubbles ) and beaten eggs to the mixture. 4. Add the dissolved yeast and I mix in the beaten egg. Add flour. 8. 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.43 Method 1. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Shape into balls. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. 6. Grease a medium-sized cake pan and fill the dough into the pan. nutmeg currants and milk together.
1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Slightly beat eggs in mixing bowl. 5. Tack each firmly with lightly wet fingers. Serve as snack or tea dainty. 7. Sift the &y ingredients together and add to egg mixture. roll ot dough to Y2 inch thickness and cut out round shapes. 2. about 1 tsp in each hole. Combine milk and flour. to the mixture add to mixture. 6. Gather mixture lightly and set aside for 1 0 minutes. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 4. Add beaten eggs. Dissolve the yeast in half of the warm water. Drain off an roll them in sugar if desired. Deep fry the doughnuts till golden brown and drain off fat. cover and allow to prove until double in size. 3. 3. Leave in a warm place to prove until they are well risen (double in size) 6. (See pp). prepare the dough according to the instructions for preparation.. 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. Heat the vegetable oil in a deep frying pot to a moderate temperature. Let dough rise for another 40 minutes or till double in size. Place them on a greased tray and cover with thin polythene. Roll doughnuts in a tray containing sugar. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1. Take the basic doughnut recipe. Divide the dough into round doughnut shapes without hole al the centre. Roll the cooked doughnut on granulated or icing sugar. Using a round cutter. In a bowl mix margarine and the remaining warm water. Roll out to floured board 1 or inch thickness. Place in a warm place to rise till double in size. 4. . ensuring that the heat is not too high or too low. salt and nutmeg into a bowl and rub in the margarine. Add one tbsp sugar to facilitate fermentation of the yeast. Place them on a well-floured tray. Turn dough into a flavored board and knead briefly. Add the melted margarine. 8. 9. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water.44 1 ½ tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water ½ tsp nutmeg vegetable oil for deep frying Method 1. sugar. 2. salt and nutmeg. Add milk and mux. Sieve the flour. 4. 1 . Mold back each carefully to seal the hole. strawberry etc) vegetable oil for deep frying Method 1. 5. Ad vanilla and mix well. 3. . 3. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 2. Ferment yeast in half of the warm water. 5. Then place dough in heated deep oil and fry until golden brown. 4. add sugar and mix thoroughly. Add the dissolved yeast and gradually mix in flour into a smooth dough. Knead lightly. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 2. Press a floured thumb into each doughnut and add a little jam.
6. 3. Combine sardine and blend with remaining ingredients to desired consistency. Fry in hot deep fat until golden brown on both sides. Sandwiches may be served hot or cold. sardines. jams and other spreads. closed or multi-layered. corned beef. Knead to elastic-like texture. Avoid making very large sizes. 4. 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. Also do not use filling that can soak the bread. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. Rub in the margarine. Drain off fat and roll in granulated sugar or top with favorite icing. 8. 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 . 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. Handle gently. Makes 20 doughnuts. 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. salad and various types of food. Mix thoroughly into a soft. Party or tea sandwiches should be in small triangular sizes. Day old bread is usually preferable. Spread on crackers or toasted bread triangles. Vegetables like lettuce tomato and onion slices may be added. the bread cam be sliced before or cut after filling if necessary. Add some currants/fruits if available before folding into crescent shapes. When dough is ready for proofing. especially when some items have to be chopped or mixed up. Corned beef or chopped egg can be used as alternative. Dissolve yeast in half of the warm water.45 5. 2. with or without sauce such as (salad cream. Add the dissolved yeast. Roll out on floured board to inch thickness and cut with doughnut cutter. boiled or fried egg. 6. smooth and pliable dough. egg and almost the remaining water or as needed to obtain correct consistency of dough. fish. 2. In using fillings. jam. Drain and mash sardines. They may be filled or spread with a variety of items such as meat. 5. Mix all the siffed dry ingredients together in a small bowl. Cut into 4-6 inches of the base of the triangle to form a crescent. 4. b) The filling can be made from meat. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. SANDWICHES Sandwiches are meals that arc made of regular or special bread. When sandwich is planned for lunch. d) A garnish should be added to a sandwich when it is ready to be served. 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. Keep them covered and use as tea sandwich. it should be attractively arranged. 3. ketchup or mustard cream). 7. roll out into ¼ inch thickness.
Don’t over mix the mixture after flour has been added or else the batter will be rubbery. the equipment available. The mixture is well beaten till light and foamy after which the dry ingredients (flour. In choosing mixing method. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Put in the oven to bake for 10. Queen cake and ginger bread can be made in this way. 2. baking powder and salt) are folded into the creamed mixture. The pan must not be filled more than half for two-thirds with the batter. Beaten eggs. the cake will be hard when baked. In order to produce good quality cakes. An examples of this type is chiffon or feather cake. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. 4. sugar and flour in addition to flavorings. beaten eggs and milk are beaten together to blend thoroughly. even in colour and firm. There are four basic method of mixing cakes 1. The creaming method usually produces better quality. Toss well. marble cake and coffee cake. The cake must be baked in a well greased pan for easy removal when baked. 3. consider the quality and type of cake as indicated by the recipe. Remove from heat and slice the rolls into two. Regular bread slices can also be used. 5. Combine all ingredients except mayonnaise and the bread. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Conventional sponge method in which the fat and half the sugar being creamed first. large cakes must be level at the top. Pure sponge cake uses only egg whites. The quality of cakes is very important. Also. Small cakes like queen cake .15minutes. 2. type offat and amount of time available. 2. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. sugar. In addition. sticky or crumbly. the melted margarine.15 minutes. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. Pastry-blend or rubbing in method involves blending of fat and flour together. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. sides of pan when baked. Examples are queen cakes. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Chapter Six CAKES. 6. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Split the oblong rolls in half and spread margarine on the sliced surfaces. eggs and raising agent. spread ½ teaspoon mayonnaise on the meat. Cooked on both sides. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from .. but egg yolk and fat are not included. 4. milk and vanilla are gradually poured into the creamed mixture. The flour mixture and milk are added to the cream mixture and set aside. it is essential recipes and use proper ingredients appropriate method of mixing. All ingredients must be at room temperature when mixing cakes. A good quality cake must be light. The eggs are separated and only yolks are beaten into fat mixture. 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. Examples are shortened cake. fruit upside down or carrot cake. In a separate bowl. It must not be heavy. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. cakes. Fill the bread with the grilled meat.46 Method 1. Combine all ingredients except bread in a bowl. adequate size of pan and baking temperature.
Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. salt and nutmeg. Cream margarine. When baked remove from heat and place on cooling racks. Cream margarine and sugar thoroughly until fluffy: 3. 2. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. 7. Spoon mixtures into well greased queen cake pans or paper cups. Sprinkle lemon rind over remaining flour. 3. lime/lemon rind 150 grams sugar ¼ tsp. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Make 12 small cakes. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Gradually pour beaten eggs into the creamed mixture. one at a time. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. 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. Nutmeg (grated) 3 tsp baking powder 4 egg. 2 tbsp desiccated coconut or currants can be added when mixing. Fold in well 5. 6. QUEEN CAKES (RUBBING . Add vanilla and cream well. 8. 2. Cream well until the mixture is light and fluffy to a dropping consistency. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. it means the cake is baked. beaten well in each addition. Sieve ‘flour with baking powder. Finally fold in the last portion of the flour mixture and remaining milk.47 should have good shapes and rounded but slightly peaked tops. 3. alternating them. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. When the knife comes out clean. until well mixed Add baking powder and nutmeg into flour. . and beat with wooden spoon. Add the lemon juice and the milk gradually as the constituency becomes stiff. sieve two times. Grease cup cake pans and fill the pans.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. Sift the flour. 5. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Note: 1 ½ tsp vanilla. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Now add a half of the milk and a second of the flour. salt and nutmeg into a bowl. sugar and vanilla together with electric mixer or wooden spatula.IN. 4. Having all ingredients at room temperature. Stir in lemon rind and mix well. 2. baking powder. Beat egg and stir into the flour ingredients. 4. Add the washed eggs.
3. 4. Stir in flour mixture. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Serves 12. Top the brown with the pink as second layer. 7. 4. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Bake in pre-heated oven for 40 minutes. Serve 10. 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. margarine. Cream sugar. invert on a cooling rack can iced or served with vanilla sauce. grated carrot and toasted coconut. 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. alternating with milk. When baked. Blend in colours very well without over mixing batters. 6. peeled and mashed 2 large eggs 1 teasp. Mix well and share batter into three equal separate portions in 3 bowls 5. Sift flour. Add dry ingredients. 2. 6. 3. Mix the batter thoroughly. Stir the mixture into the boiling water. salt. 2. Baking powder l tsp baking soda 120m1 diluted milk . 6. custard powder and nutmeg. Put water in a small pot to boil. Pour into a well greased square or round pan. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Bake in 350°f in a pre-heated oven for 45 minutes. 2. Sift flour. Spread the brown mixture at the bottom of the pan. The batter is now in three colours (cream. Using a whisk or mixer. Cream margarine and sugar thoroughly. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Slowly add vanilla and egg whites. 5. beat well after each addition of egg white. baking powder cream of tartar and salt three times. sugar and vegetable oil. vanilla and currants alternately. one at a time. Using an electric mixer or whisk. 3. blend eggs.48 4. Sift cocoa powder into one portion and the pink colouring in another portion. Fold in the sifted dry ingredients alternately with milk. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. brown and pink) in 3 bowls. baking powder and all spice together.
Melt the margarine and ensure that all the ingredients are held at room temperature. Cream margarine. Mix thoroughly until foamy. 6. Fold in the flour mixture into the margarine-sugar mixture. 5. Method 1. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. 5.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. lemon rinds and remaining brandy. 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. Beak in the eggs one at a time. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Remove from heat. baking powder and soda. 4. 3. Sift together the flour. Beat eggs and add to margarine and sugar mixture. Sieve out fruits and toss in little flour. Add the flavorings. To make the topping. honey and grated coconut in a sauce pan and cook for about 5 minutes. Preheat the oven 4. then stir in the toasted coconut. 3. sugar and vanilla until light and fluffy. Gradually fold in the flour mixture and floured mixed fruits. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. This can be used in place of browning. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. 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. 2. Pour into a greased brunet pan or hollow pan. Place on a wire rack to cool completely when fully baked. Spoon topping over the whole top of the cake. Soak fruits in brandy. Bake at medium heat until cake is cooked (45-50minutes). Pour batter into well greased and floured pan. 2. 7. Sift together the flour. 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. Note: Caramels. allspice and baking powder. 2. and leave to cool slightly. nutmeg. 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. 3. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Add caramel or browning to sugar mixture. using half of the milk. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. place margarine.
When adequately risen again. Remove from pan and insert on cooling rack. 3. Dissolve yeast in warm water with l tbsp sugar. 5. 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. sugar and vanilla and cream well. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Add the margarine. 2tbsp sugar (reserve 2tbsp) and the salt. The pineapple should be evenly distributed all over the bottom. Mix the soya bean flour. Combine margarine. Add one egg at a time and beat thoroughly. 2. 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. stir in the warm milk and boiling waters. 4. Pour cake batter over the pineapple as a second layer. Shape in to two loaves and place in a greased bread pan. . Set aside and leave to cool completely before using for cake or caramel custard. Stir the dissolved yeast into the oatmeal mixture. margarine salt and the remaining sugar in a bowl. Set aside until lukewarm. Bake at 350f for 50 minutes or until cake is golden brown. Reduce heat to 350°f and bake for 4Ominutes. 6. Beat well until the mixture is well blended. 4. 7. CARAMEL 100g sugar 200m1 cold water Method 1. Serve with vanilla sauce as a dessert/sweet. little at a time. Cover and set aside for 5minutes. 2. 3. 5. 4. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Makes 2 loaves. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. add half o f t h e flour and mix until smooth. Method 1. Shape into loafs and place in a warm place to rise until double in size. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Place on a board and knead until firm and glossy. 6. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Put the oatmeal in a large bowl. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. bake in a pre-heated oven for 30 minutes. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. 3. Fold in the dry ingredients alternately with the milk. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. 3. When double in size. Mix again and knead a second time. Mix dough thoroughly until it stops sticking to the hands. reserving some for kneading. Add the remaining flour. 2. bake in pre-heated oven at 4000 f for 10 minutes first. 2.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1.
vanilla and almond extract. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. 3. Gradually blend in the softened oatmeal. Prepare caramel and set aside to cool. Beat egg white again. Decorate for anniversary ceremony when cool. Fold in the flour ingredients. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Bake in a pre-heated oven at 350° for about 45 minutes. 3. Beat eggs till thick and mix in to the sugar and fat mixture. Add the caramel. Toss together and set aside. 4. Store in air tight containers for later use when cold. 2. stir to prevent burning or uneven browning. Cream margarine and sugar till light and fluffy. Mix the orange juice with the rum together 4. beating very well.51 DESICCATED COCONUT 1 coconut Method 1. Grate the coconut and spread out on a baking tray and put in a preheated oven. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Mix the brown sugar and margarine till soft. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. Cover and set aside for 20 minutes. beating well. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. . Now sift the baking soda.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Gradually beat in tile beaten eggs. Stir in the orange rind. 3. . 4. Occasionally. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Break and grate off or scrape away the brown surface of the coconut flesh. Bake till dry but not coloured. Sift together the first 5 ingredients twice 2. Cream margarine and sugar until light and fluffy. cinnamon and salt into the sifted flour. 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. 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. 6. Add the egg yolks one at a time. Grease a medium. 2. Mix together and add the currants to mixed fruits. 5. 2. pour the boiling water over the oatmeal and mix thoroughly.
6. 4. remaining sugar and salt in a bowl. Sift 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. beat the mixture lightly for about 3 minutes. Serve as a snacks. 3. 3. Bake in the pre-heated oven for about 45 minutes. 9. Fry until golden brown on all sides. 7. Stir in the dry ingredients into the milk egg-mixture. test for doneness and remove from heat. 3. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Alternately mold batter in balls and drop in the heated oil. rise to the top and become popped. Using a wooden spoon. 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. When brown. salt and baking powder. Stir in the nuts and mixed fruits. Mix the flour. Yields 1 serving of4 pancakes. 4. Mix the sifted flour. Heat the oil for frying and use oiled spooned to scoop the mixture. margarine. flour. Flip the pancake cover to brown the other side. 8. Allow to cool and cut into squares to serve as finger food. Cover and set aside for about 10 minutes. 5. 2. salt and baking powder till the mixture becomes crumbs. Fry until the mixture is light brown and remove with a straining spoon. 2. 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. 5. Heat vegetable oil. In a separate bowl beat the egg. Dissolve half of the sugar in the yeast.52 5. Sift the flour. Lightly grease medium-sized baking pan and pour the batter into the pan. 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. Beat and drop the batter in balls from oiled Spoon into the hot oil. 5. Drain out oil and serve as snack. . Cover and allow to ferment till it bubbles (1 5 minutes). Make a well at the centre of the flour mixture and add one beaten egg at a time. 6. 7. 2. fat. milk and vegetable oil. Add scrambled eggs or sausage as breakfast dish. sugar. Stir in the milk and mix thorough. Pre-heat the oven. Beat the batter until it is smooth. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. 4. At this time the underside of the pancake is golden brown. Serve with honey or pancake syrup. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring.
The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. fish or sausage fillings. pastries should be flaky. BASIC PASTRY (FOR MEAT. Sprinkle with enough cold water to moisten. After mixing. chilled and cut into desired shapes with biscuit cutter. Cold water is added gradually to the mixture and it is combined together. salt and water. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. . tender and golden brown in colour. SAUSAGE ROLL AND FISH PIES) i) Short-Crust Margarine Pastry (ii) Oil Pastry 300 grams flour (sifted) 300 grams flour (sifted) Pinch salt 2 tsp baking powder 150 grams margarine 150m1 vegetable oil 100ml cold water 50m1 cold water 1 egg for glazing 1 egg for glazing Pinch salt ii) Margarine-Oil Pastry 300g flour ½ tsp salt 60g margarine 60m1 vegetable oil 60ml water (iv) Suet Pastry (Economy) 300g flour 3 tsp baking powder 100g margarine/oil 75m1 water ¼ tsp salt Method 1. Before mixing the ingredient for pastry. fat. 2. (2) Flaky pastry has ratio of two-thirds fat to the flour. Prepare the filling and set aside to cool. Over mixing will result in toughness of cookies. well folded and sealed together to prevent leakages. It produced less flaky and tender crusts and it is often used for commercial productions. It is made with flour. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. Cookies is another favorite snack made from soft dough. Gather into a ball and set aside for 15-30 minutes. Pie filling must be made earlier and cooled before filling the pie shells. Toss flour and salt together. 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. The surfaces may be smooth or rough. The tops at the top of each pie with fork or knife to permit steam to escape during baking. 3. 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. Bake in pre-heated oven for 30-40 minutes. The dough is gathered to form a ball and rolled on a flat surface. 6. The softer doughs may be dropped on baking trays for baking. Cut the top with a fork and the beaten egg. They should be removed from the trays immediately they are baked. 4. 5. Roll out to ¼ inch thickness on floured board and cut into shapes. When mixing and rolling. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. fat. 7. The water is used to bind the ingredients. Alternatively. the dough is lolled. The salt contributes to flavor and the fat gives tenderness. After mixing. eggs and milk. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. and cold water is desirable. Plain pastry may be classified according to the ratio of fat to flour. 8. For best result. Fill with meat. Cookies should neither be too hard. The pies are arranged in well greased baking trays and placed in pre-heated ovens. rising agents and flavorings. the pastry dough should not be over stretched when rolling and cutting. sugar. Makes 8 pies. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. The flour must be of good quality in order to produce firm products. It produces very tender and flaky crusts. When baked. pies may also be fried in deep fat. nor too soft or crumbly.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. Cover the pie shells and seal properly. Cookies can be mixed by creaming method or pastry method. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. The pies must be sufficiently filled. board and dough when rolling. Add the fat and mix until mixture looks like fine bread crumbs. always set aside some flour that will be needed to sprinkle on.
Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. folding in and stirring well un flour is well absorbed. spread the mixed sausage on the surface of the rectangle. Using the rolling pin. Stir-fry for 2 minutes and remove from heat. Make a well in the centre of the mixture and add water gradually to form a past. water and the seasonings stir well to mix up ingredients. 3. roll out the dough into Y2 inch thickness in rectangular shape. 5. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. . 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. 9. nutmeg and sa1t Toss together until mixture forms crumbs. chopped and boil 2 ½ margarine or vegetable oil Method 1. Add the beef broth. 6. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. 4. 7. 3. Rub in the fat into the flour. which now gives 4 sausage rolls. 6. 5. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Handle dough as little as possible and place balts on a floured board. Add baking powder. In a saucepan. Remove 2-3 tbsp of flour mixture for rolling out. Mix the sausage and curry or nutmeg. 2. Rub the sausage generously along the centre of pastry. Sprinkle flour into the mixture. Cook for 8 minutes until beef is cooked. 4. Sift flour and salt 2. 8. Using a spoon. peas. Add carrots. melt margarine or heat oil and add onion. See diagram for rolling out cutting guidelines. Use fork to cut the top of the rolls and place in greased pan. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Fry for 2 seconds and then add minced beef or fish flakes. 5. 2. 4. Roll up the remaining pastry. Bake in preheated oven for about 40 minutes or till light brown. Gather the mixture in small balls without kneading. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding.54 MEAT PIE/FISH PIE FILLING 50 grams minced beef/flaked cooked fish 2 tsp flour ¼ tsp salt 100ml beef broth 4 potatoes diced and boiled 1 tsp curry 1 tsp thyme 4 tbsp peas 1 carrot. In a bowl cut in the margarine and rub in to have flour crumbs. Roll over in two or three folding. 3. Prepare the margarine or oil pastry. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes.
Drain and serve hot. 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. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 6. Do no knead pastry. curry. Gather the mixture into a ball and roll into ½ inch thickness on a board. pepper. Allow chin-chin pieces to drain off oil after frying. salt ingredients thoroughly. Heat the vegetable oil and onion in a frying pan for 2seconds. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. pressing together to form a whole egg again. 5. Peel the boiled eggs. Make a thick paste with flour remaining margarine. 7. Add cold water and bind together. 5. 2. flour and salt into a bowl. Seal the edge of the last fold with little water. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 2. Serve wit groundnuts as snack. 6. Place the yolk in a bowl with the minced fish. Pre-heat oil and fry until light brown. If heat is too low or much quantity is fried at time. 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. 4. 2. 3. Sieve the baking powder. Cover each half. Note: Corned beef or sardines can be used as alternatives. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 3. 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. milk. Add the flaked fish. Stir well and sprinkle in the flour to bind the ingredients. 6. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. the chin-chin will soak the oil and will no be crisp. flour board with reserved mixture. 4. 3. salt. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. 4. cut length wise through the middle and scoop out the yolks. Heat oil in deep fryer and fry the rolled up egg till golden brown. Split into 2 sections again and garnish with cucumber slice to serve. 5. Cut into rectangular shapes and fill them with the cooked fish filling. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well.55 2. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. seasoning and water. 3. pepper.
Reserving one table spoon of flour. Heat oil for deep frying and cook the eggs under moderate. Taking one at a time. Now whisk. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Gather the soft dough in a ball. Put the mixture in to the greased pan over the paper and spread evenly. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Serve as snacks. Sieve baking powder into the sieved flour and sieve the sugar separately. Now spread the warm jam all over the surface of the rectangular-shaped cake. 7. 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.56 Method 1. Use a pastry cutter to cut pie shapes. vegetable oil for frying . 5. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Fill each pie shell with the prepared filling. 3. 7. 4. Grease a swiss cake pan and line with a greased paper. After 5 minutes of whisking. with a portion of dough. 6. Cut the margarine into the flour ingredients. sugar. 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. 2. without stretching. 5. When baked. salt and baking powder into a bowl 2. 2. Roll out pastry about ¼ inch (1/2 cm) thick. drain serve as snack or cocktail. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. 4. 4. Fold in lightly with a metal spoon. Rub in the margarine for the flour mixture to form crumbs. Remove sugared paper and cool the roll on a cake rack. sugar and salt together 3. 8. 9. 3. Peel hard-boiled eggs and set aside.80m1 water ½ tsp baking powder Beans. heat until the coating is golden brown on all sides. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. 5. 8. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Add cold water to make the dough. Make a well in the centre. Fry pies in heated vegetable oil till golden brown. Coat the remaining eggs. Bake in a pre-heated oven until golden brown and firm. Now coat the shelled egg with remaining flour and wrap each egg. turn out the cake on a sugared paper and remove the baking paper carefully. Sieve flour. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 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. Gradually fold in the vanilla and warm water. 6. Cut into smaller rolls. mix flour. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Break the eggs into a mixing bowl and place the bowl over a pan of hot water.
6. Maintenance of proper hygiene is important when handling the ingredients. They are later mixed with water or other beverage and served chilled. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Make 3 dozens. 4. 2. . flask and teapots. 3. as accompaniments to meal or the final course of a meal. Beverages may come from mostly animals or fruits and vegetables. 2. Stimulants: Coffee. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. Allow them to cool thoroughly before removing them from the baking tray. Bake for 8-10 minutes. Stir in the coconut and mould into I inch balls. 4. tea and cocoa are popular in meals. Put 2 or 3 cookies together with the vanilla filling in between them. 3. Nourishers: Milk shakes. 7. fresh fruits drinks. beating until light and fluffy. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. minerals and vitamins. the beverage is known as fruit drink.58 Method 1. fruit and milk drinks are more nutritious. When preparing beverages. beat until blended. 3. Peel or scrape off the brown back of the coconut flesh. Refreshers: Fruit drinks and soft drinks. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. Gradually add flour. malted and vegetable juices. They are grouped as follows: 1. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. 4. Cream margarine and sugar. 6. 3. Place the balls apart in an ungreased baking tray or sheet. ensure that good quality fresh fruits are used. 5. 2. Cream margarine. Makes 2 ½ -3 dozens. stimulating drinks between meals. Stir in the water. ensure that you use appropriate’ utensils like jugs. cocoa. sugar and vanilla. Sedatives: Alcoholic drinks. beer etc. Nutritious drinks provide specific nutrients to help fight illness. 6. 5. Bake in slow oven for about 20 minutes or until firm to touch. 2. Shred coconut and set aside. fat. boast the body’s energy and vitality and ensure a healthy lifestyle. Chill for ease in handling. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. Use filling for sandwiching sponge cakes as well. Blend vanilla and desired food colouring. However. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. mineral water. Beat in egg and vanilla. Also. Milk contains protein. egg drinks. Remove from heat and cool on wire racks. lemon grass and scent leaf tea. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. 5. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Add sugar alternately with egg white. Energizers: Malted and vegetable drinks. 8. coffee. Soft drinks. tea. add flour and mix well. fruits juices. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. egg hot drinks.
WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Stir in the orange juice. Sweeten with syrup 3. 3. Add syrup to taste and the lemon juice. Blender can be used to crush the pulp before sieving. Using a sharp knife. 2. peel pawpaw and remove the seeds. Squeeze out the juice. Orange and pineapple juices maybe added. discarding the seeds. Leave to cook and chill before serving. Place the sugar and water in a saucepan and heat till all sugar are dissolved. Scoop out the melon fruit. Make ½ inch water melon cubes from the scooped watermelon. Boil for another five minutes for4fie syrup to thicken slightly.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Remove seeds. scoop out the pulp and squeeze out juice through a sieve. . WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. 4. Wash and cut fruit into halves. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. trim the edge for the watermelon shell by cutting a saw tooth edge. 2. Boil the water and leave to cool. Cool and add to fruit drinks. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. reserving the shell. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Wash fruit and cut into sections. Combine these in a bowl to prevent browning of the bananas. 3. Pour over the juice in a jar. 2. Wash. Chili before serving. 3. 2. Slice the bananas and dice the pineapple.
Mix well and pour in to cocktail glasses. Add ice blocks to serve immediately. Boil the 3 litres of water and pour over the washed zobo. Alternatively. Garnish side of glass with cucumber/lemon slices. Sort the dried zobo flower to remove all dirt in it. 2. 3. Stir in the pineapple juice and sugar to taste. 7. 2. 2. 5. 4. 4. 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. Leave to cool completely. Add the pure water and strain into a glass jug. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Wash. Cut into small chunks and put in a bowl. Pour into jugs and chill before serving. 4. Scrub pineapple. Serve chilled in tall glasses with a sprig of lime leaf as garnishing.60 2. Sweeten with syrup and add the lemon juice. 6. 3. Wash them in clean water. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Cut beetroot in to small pieces as well as the apple. Add previously boiled water to mashed pawpaw and strain into a glass jug. Filter very well and discard the chaff. Wash lemon(s) and squeeze out the juice. 5. Serve chilled in glasses and garnish with lemon/lime slices. peel and remove the hard core at the middle. The fleshy part of pineapple is cut and served as a dessert or refreshments. 2. Sweeten with syrup or honey if desired. stir in the ginger or cloves and set aside for few minutes. 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 from heat. Add the pure water to filter and obtain the juice. Add lime and syrup. Stir in ginger. scrape and grate carrots. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. 3. remove immediately from the water and place them in a sauce pot. 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. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Serve chilled. Cover and keep drink until cold. but do not peel beet root. Method 1. Add the bitter lemon last. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Wash. Mash the pawpaw or pulp in a blender. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Use a blender or juicing machine to blend the fruits.
4. Pour mixture into an air-tight plastic bowl and cover well. Pour the fruit juices and tea over a large block of ice in a punch bowl. Wash and peel bananas/plantains. Serve in tall glasses garnished with few pawpaw chunks. 3. After heating cool and chill drink till service time. Slice into bits and put in a bowl. Serve immediately in wine glasses garnish with lemon slices. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Add milk flavour 2. chilled. 4. Add the bitters and ginger ale. 5. 2. Wash fruit very well. Add syrup and nutmeg/vanilla. 2. Crush it and pass through a sieve to extract the juice.61 Method 1. 2. Filter the mixture through a fine sieve into another plastic or glass bowl. 3. Chill and serve garnished with lemon slices. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. Mix the orange juice and milk together. Mix all the ingredients in a punch bowl. 6. Remove the flesh of the sour sop and discard the seeds. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 4 lemon slices 2 tbsp sugar syrup . Garnish with orange slices serve in tall glasses. 2. Place in a bowl and add a little water to the fleshy part. Chill the orange juice and the wine. Note: Pineapple or grape fruit juices may be used or added. sweeten to taste with the sugar or honey. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 5. Mash but do not blend the plantain pieces and add the water. Avoid use of aluminum utensils. add sugar or syrup (if necessary) and boil for 20 minutes. Chill till serving. Pour liquid into a pot. M ix in remaining water and strain the liquid into a glass jar. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 6. 3. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1.
Note: Oranges. lime or grapefruit can be used in place of lemon or in addition to lemon. Pour into glasses. 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. 4. Dust with nutmeg as garnishing. Mix all ingredients either by whisking or mixing in a blender. 2. 2. 2. Wash lemons. Stir in the remaining orange juice. Push the lemon pieces and apple sections through a juice extractor/blender. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Peel the lemon and out the pit including the seeds. 2. 2. 3. Chill the brandy. Add the lemon rind pour the water into the jar. Add ice cubes and lime/lemon slices and serve chilled. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Stir in the syrup and strain. tangerines. Add sugar if desired. Wash and cut apples into sections. Dissolved sugar in water. Serve into four glasses and add ice cubes. Add the syrup to the juices 4. 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. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Combine the juice in a bowl. strained juice and sugar syrup. 3. Serve chilled. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Mix well after each addition. Squeeze the juices from the lemons into a jug. Blend half of the orange juice and milk in a blender until smooth. Cover the jug and allow the lemonade to cool. Strain the juice into a jug. one at a time. Stir in the brandy. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . 3. 3. Wash and break eggs into saucer. Stir well and add the wine or ginger ale. Add eggs to mixture.62 Method 1.
Place in a bowl and mash very well.63 Sugar to taste 800m1 water Method 1. vegetable tarts. 4. sugar and cream of tartar in a bowl over a pan of hot water. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Fold in the melted margarine or vegetable oil gently. Mix carefully until slightly smooth Handle pastry gently. 5. Cream eggs and sugar. it is important to maintain good hygiene in order to prevent contamination of the products and prevent excessive changes in temperature This is very important in serving milk and fruit salad desserts. appropriate cooling temperature is important for maximum enjoyment of such dishes. Therefore. In preparing and serving desserts. Add margarine and nix well 2. Cover and set aside. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 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. Cut up carrots and blend to a smooth pulp. 2. Add the remaining water to the crushed mango and filter out the liquid. stirring well till dissolved 2. cakes an puddings) and light dessert dishes (ices and fruits). Beat in the vanilla and lemon extract. Continue until smooth mixture that light. Wash. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 4. 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. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Fold in sifted flour and baking powder very gently 6. Remove from heat and whisk until cold and thick. Serve chilled in glasses with ice cubes. 7. Sieve flour and salt gradually incorporate into the egg and sugar mixture. making sure that it is not stretched 4. beans pie or fish pie. floured baking pan. 3. Whisk eggs. Place in a greased. 5. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 3. Leave to cool 3. Melt margarine and leave to cool. They increase the enjoyment of meals. They are usually served as the third courses in meals (fruits pies. CHIFFON CAKE 4 eggs 100g sugar 100gflour 1 tsp baking powder 50g margarine/3 ½ tbsp vegetable oil ½ tsp cream of tartar 1 tsp vanilla extract/lemon extract Method 1. Stir in the run or run flavouring. Allow to rest in a cool place before using for jam tarts. 6. peel and chop mango flesh. cloves and vanilla Mix thoroughly. Add three quarters of the water to the carrots and strain out the liquid into a bowl. 3. creamy and double in size is obtained. 2. Most light desserts are usually served chilled.
5. Pour into greased baking pan. Add the cooked cornstarch and mix well. milk. Fold the egg whites into the egg yolk and milk mixture. Return to sauce pan and cook over medium heat. Add vanilla and pour into a shallow pan. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Beat reserved egg whites to stiffness and fold into the cooled milk.serve topped with cornflakes. Place the milk mixture over water simmering in the pan. 2. make it thick and set aside. Freeze for 30 minutes until mushy. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Heat milk to lukewarmness. 3. stirring constantly as the mixture boils. stirring constantly with a wooden spoon. Makes 6-8 servings. Gradually add the vanilla or banana flavor essence. Separate eggs . 3. and bake for 25 minutes. 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. . Add vanilla and chill before serving 8-10 servings. 2. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Cook for 2 minutes longer and remove from heat. 4.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. fruit chunks or jam. Serve in cups. 5. Mix cornstarch or custard and a little milk. Heat the mixture to hotness. Beat egg yolk and blend 25g of sugar. stirring until it thickens. 4. Note: Caramel may be poured into pan or individual queen cake pans before the custard (milk and egg mixture) is poured on it to bake. Cook water in a pan and leave to simmer. Beat eggs slightly. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. 2. Prepare cornstarch with little boiled water. Get the egg-milk mixture from freezer and beat till smooth and creamy. nutmeg and salt. sugar and egg yolk together. Do not allow to boil. Freeze in covered plastic container until it is firm (4hrs). Serve as dessert. vanilla. 3. add sugar. salt and milk. 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. Remove from heat and leave to cool. beating only the milk. 4. Beat the milk mixture until thick and stiff enough to form peaks. Vanilla/nutmeg Method 1. mixture. 6. 2.
FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 2. 2. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. 3. 5. Dissolve gelatine in the remaining 2tbsp4water over low heat. (not hard frozen) stirring once. Place the bowl of milk -egg mixture over another bowl of hot water (not directly inside hot water) and whisk the mixture till it thickens. Top with coconut pieces. Cover and chill for at least 3 hours. 3. While still hot. Freeze until mushy. stirring occasionally. 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. Cook until set but not sticky (about 35 minutes). except shredded coconut. 2. 4. Colour is golden brown. 2. Remove from the hot water bowl and leave to cool. Juice from pawpaw can also be added. Use as spread for bread and filling for doughnuts. Add the remaining sugar and lime juice. Bring out and beat well again till mixture is fluffy Mix cornflakes and coconut flakes and line the bottom of a square dish Pour ice cream over coconut and com flakes. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour ½ cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water ¼ cup coconut flakes Method 1. Beat eggs. Combine all the fruits in a bowl.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Serve decorated with corn flakes. Scoop into cocktail glasses and garnish with a slice of lemon. Toss gently again before serving into cocktail glasses or salad cups. Combine all the above ingredients in plastic bowl and mix well. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Cool and bottle. Toss gent1y using a wooded spoon. sugar and vanilla/banana flavour together. 3. 4. Pour warm milk over egg mixture. 3. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. vanilla . Heat 250ml milk diluted with 3tbsp water to warmness. 4. Mix orange juice and honey and pour over the fruits. Keep refrigerated. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing.
66 Method 1. Chill milk for about 3 hours. lemon juice. Mix gently. add the eggs. Allow to cool Place sauce on plate and serve the pudding on top. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 4. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Cover and freezer till set. Whisk gelatin till fluffy. add the gelatin mixture and beat well. Beat eggs and add the flavourings. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. 5. combine100g of margarine. 6. Whisk the chilled milk and sugar. Scoop gently into desert cups and top with the mango chunks. Press the juice through a sieve into a bowl and reserve the juice. 4. 5. Add the beaten 1 egg and whisk till thick. Gradually add the gelatin mixture. 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) . 7. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. 3. 6. Peel and chop the mango flesh. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Sprinkle ½ of the corn flakes into a round or square pans. Dissolve gelatin and chill till firm. 2. 3. 6. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. vanilla and lemon. When the pudding are cooked. Sour sop juice (undiluted) may be used. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. vanilla. 4.40 minutes. 2. Add lemon juice and sugar. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. When the bread is softened. 3. Beat milk until thick. beat gelatin until fluffy. ginger and remaining sugar 75g over a boiling water till melted. 5. Chill the milk for 3 hours 2. . When set. Add the mango juice. m. 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. Bake in a preheated oven for 30. mixed fruits ginger and nutmeg.
67 Method 1. orange and mango ½ tsp nutmeg Method 1. 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. Alternatively. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Sieve well Add the raisins. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. diced 100g raisins . baking powder/soda. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Melt margarine in a square or round cake pan 2. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Wash peel and chop pawpaw 4. Grease generously two shallow round pans. Make 6 servings. 6. Add the remaining ingredient and mix together. 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. 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. Blend in the milk gradually 2. 2. pudding may be streamed on top of the cooker. Mix salt. Spoon the fruit chunks evenly over the batter. 5. Spoon into well-greased custard queen cake cups ¾ fullness. 4. Heat the cold water and sugar in a pan till the sugar dissolve 2. and all spices in a separate bowl. Remove syrup from heat and cool. 5. Bake pudding over medium heat till it is set (about 20mmutes). flour. In a bowl. 3. salt and baking powder together. Cream margarine and sugar till fluffy. egg and milk. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Makes 10 serving. 5. Serve into dessert plates and top with ice cream or vanilla sauce. Add the sugar. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Pour into the pan with the melted margarine. Add vanilla. nutmeg and baking powder Stir in the milk until smooth 3. FRUITED ICE MILK 1 firm mango. sugar. flour. mix flour. When set remove from heat and place upside down in dessert bowls to serve. 3. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. 6. 4. Bake in 350 of pre-heated oven for 45 minutes 6. 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.68 Method 1. Cover the bowl and return to freezer and freeze till firm. Remove from freezer and whisk very well Add the sugar and whisk again 3. Serve in cocktail glasses. 4. .
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. carrot cake. Consider method of mixing. 5. 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. It should have soft natural brittles that should leave no marks when brushing. To remove cake from the pan. Place the cooled cake in a cake board for the icing. richness. . 4. 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. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. 5. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. cooling racks. if frozen. decorating rule or comb. ingredients. Place the cake in the pre-heated oven and bake according to temperature specified. 2. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. decorating bags. For the decoration: Decorating syringes or tubes (plastic or metal). 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. rolling boards and pins. icing colour kits. cake boards. sieve etc. Sprinkle about 1 tbsp flour on all the greased surfaces of the pan and shake off excess flour to prevent cake from sticking to the pan after baking. Lift the pan off carefully and let the cake cool completely for at least one hour. Start by deciding on the type of cake desired. 2. 6. (marble. 2. 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. Different shapes are available according to cake pan sharp. eggs. zigzag ruler/comb etc. The type of ingredients used and mixing technique. place the cooling rack over the top of the pan and urn both pan and cake over. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. Pre-heat the oven to temperature (gas mark 3) specified by recipe. cake pans. 7. For cake baking: Cake recipe. The only special tools needed are as follows: 1. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Spread the batter evenly to the sides of the pan. 4.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. aluminum foil wrap. coffee. The following are some specialized pieces of cake decorating equipment: 1. 6. 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. design rollers. When baked. electric mixer. 3. Success in cake icing depends on three major factors: 1. 7. Nozzles are available in different shapes and sizes. The right equipment 2. marking rings and cutters (plastic or metal). scale and other measuring tools. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. Always defrost the cake completely before icing. 3. wooden spoon. 3. Cake Baking Information 1. aesthetic value and quality of cakes. 8. Cake Board: Necessary for placing the cake. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. Cream the cake and mix to recipe directions. Icing also contributes to the taste of the baked product and prevents loss of moisture. Set aside. 3. egg beater. Skill in application of creative knowledge in designing special decorations. electric mixer. nozzles. Creaming gives better result. margarine. plastic or metal turntable. The main purpose of icing cakes is to enhance the beauty. spatulas or palette knife. rich cake etc) and obtaining the ingredients specified by the recipe. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. mixing bowls and spoon. It is available in plastic or foil scaled thick papers. 8. wooden spoon. For the icing: Icing sugar.
13. jugs and scale. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 5. In a mixing bowl. 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. spoons. 7. 6. Cream with wooden spoon or electric mixer. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Mix Bowls: Plastic. Reserve the remaining sugar. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 6. 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. 15. Place the cake on a cake board. 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 . 4. 9. Place margarine. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. For icing. glass or stainless steel bowls that are easy to hold and is provide good support. 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. Re-beat the icing mixture and spread generously over the cake surface. Use thin icing made by adding a little ½ tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. It Is usually expensive but use full for perfect finish. syrup/jam for cake icing to stick well to the cake. 8. 5. Add more sugar to make icing stiff if necessary. 2. using palette knife or spatulas. Add the glycerin and lemon juice. 11. Separate egg white from the egg. The cake with sugar. vanilla and half of the milk in a mixing bowl. 2. 7. Use a pastry brush to remove loose crumbs from the cake. 12. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. gradually stir in sifted 900g icing sugar arid egg white. These include cups. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 14. Cutters: These are available in different shapes and sizes. 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. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. making sure none of the egg yolks get into the white and beat gently to stiffness. Add remaining sugar to make icing stiff if necessary. 3. Apply sugar syrup or jam all over the surfaces of the cake. Continue beating till the mixture is stiff but is of spreading consistency.70 9. Follow the icing tips presented in this book. Beat well with a mixer or wooden spoon. sifted icing sugar. 4. Sift the icing sugar. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 10. Cover and set aside for about 30 minutes. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. Brush off cake crumbs and position the cake properly on the cake board. 3.
If fondant is too stiff. use a pastry cloth to roll out icing for smooth finish. 6. 3. . 11. 6. Decorate with piping softer icing or cut out flowers and designs. using a rolling pin on a clean board. glycerin and cold water in saucepan and stir well until thick. Continue to knead until the ‘fondant is smooth. Gently. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. allow it to defrost and knead again until soft and pliable. 2. Dusting corn starch powder or icing sugar on a flat surface. using a wooden spoon until mixture is fully mixed up. 3. Smooth and shape the fondant on the cake. a little at a time until the icing sugar are added. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 2. bring out from freezer. Add the sugar and blend them very well. 8. leaves. using cake smoother. Trim excess from the base. 7. 2. Roll out the fondant in enough portions. Combine gelatin. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 4. use same method of preparation to apply petal taste icing using these ingredients. Place the mixture over low heat and heat until dissolved. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. flower or other designs such as board twists.71 Method 1. Mix icing sugar and gum together. 12. then place the paste in a plastic bag. 3. When ready to use. 5. Use cutters to make plaits. Gather the sugar and gelatin mixture into a firm ball. knead the sugar mixture or fondant. use a textured rolling pin to roll over the coated cake to give the design on the pin. Mix in more sugar. and water (a drop at a time) and if it is too soft. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Now place half of the sifted icing sugar in a bowl and make a well. 10. Stir in the shortening and while shortening is not completed melting. add the liquid glucose and water. add more icing sugar. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. Beat the egg white and glycerin in a bowl till frothy. 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. 4. Add the beaten egg white. liquid glucose. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. For decorative rolling. Knead well. 8. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. 5. Keep fondant covered with a damp cloth to prevent a hard surface from forming. Note: Alternatively. Attaching ornaments and sugar beads if desired. 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. Gently lift the fondant over the rolling pin and place over the jam coated cake. pliable and no longer sticks to the hands. . Method 1. Attentively. Coat cake surfaces with j am or syrup. Let mixture stand and cool to lukewarm. Leave paste in air tight container of room temperature for about & 12 hours before using. As you roll. 7. remove the mixture from heat and add drops of flavour or colouring if desired.
pushing the icing towards the opening or nozzle. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Choose desired or appropriate type of icing. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. (d) Ice evenly all over the top and all the sides till all surfaces are iced. 2. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 6. flowers and stars stand out in the cake.72 GENERAL RULES FOR ICING 1. The basics of piping on iced cake include the following: 1. Apply a little pressure to the palette knife and smoothen the top last. Use good quality ingredients and avoid icing sugar that is already caked or solidified. Away practice the decoration on another surface before applying directly to icing coated cake. a few drops of blue colour or lemon juice can be used to whiten the icing. apply pressure with the other hand that follows next. Using a bread knife. (c) Pushing the excesses to the sides. For fondant icing. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. Use clean and dry equipment. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. It involves the use of piping set (decorating bag or syringe). Piping is very popular way of decorating. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. 4. With one hand. trim off the crown or raised portions of the cake. Making ones special design promotes creativity and originality. A turntable or a turning cake stand makes it easier particularly for round cakes. Cakes baked the previous day are more easily decorated. Allow first coat to dry (about 30 minutes or more). DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. Colour is what gives icing beauty and personality so that the cake boarders. 5. Flavouring may be added to the icing if necessary 10. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. 2. To make this easier. follow these guidelines. Use toothpick to add paste colour while liquid colouring in added is drops. Fill the bag or tube half full of icing. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. When mixing. 8. leaves. 4. guide the decorating tip with the other hand. 3. stars. 7. when planning for the cake. Freshly baked cakes tend to crumble and flake off their crumbs. it is important to have an idea of the cake design and the details you desire. This can be done after the cake is completely cool. As a basic rule. flowers and shell designs require stiff icing consistency. sugar paste etc. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. 3. chilling the cake first is recommended. (b) Spread across the whole top surface. Sieve the icing sugar before use for smoothness. 3. Give a smooth finish. 1. 2. 9. check the recipe for rolled fondant icing. Use a mixer to combine the ingredients. . In the 900 angle. Before making decorations. Start by leveling the surface to ensure that the top is even and not peaked. In the 45° position. 5. Always use enough of any colour because it is difficult to obtain the same icing colour later. Chilling the cake before it is iced also makes icing easier. You can use any cake design book or make your own sketches of the type if arrangement that is needed. For royal icing and butter cam icing. 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). Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Boarders of cake need medium of consistency for ease in squeezing out the icing. To achieve good decoration. Decide on type of decoration to be done on the cake as well. Coat the surfaces of the cake with apricot jam or sugar syrup. 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.
. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. bows. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. Check diagram in the book on directions. Pull tip way. Press out the icing with enough pressure to build the bead of ball as for stars. 4. Apply a little pressure to press out the icing and pull the tip away and the star is formed. the larger he decoration. 5. start another shell on the tail of the previous one. The most common types are as follows: 1. 1. 4. 2. pulling tip away to form the shell’s tail. Prepare rolled fondant icing and roll out on the flat surface. When dry. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. vertical lines and vary lines by moving the nozzle in straight lines. beads and balls. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 3. 5. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. zigzag and rosettes or drop flowers. Shell nozzle has serrated curved opening which is used for making shells. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. Follow these guidelines in making cut-out patterns decoration. This nozzle is used for writing messages. Star nozzle with star-shaped opening is used for making stars. ribbons and live lowers may also be added as decoration. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 2. cut many shapes and place them on a floured surface for them to dry. or b. You may also write straight unto he cake surface. the bigger the opening. Leaf: To make a leaf. letter and numbers. Zigzag: To make zigzag. making dots. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Dots/balls: To make dots. 5. Use this nozzle to print horizontal lines. Stars: In order to make stars. The shapes are usually cut out and left to dry before being pasted on the iced cake. lift the tip of the nozzle slightly to let icing build up the fan into a full base. shells. use special metal or plastic cutters. beads and outline of shapes. 6. 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.73 4. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. Relax and stop the pressure. hold the tube of 900 angle with the surface of the cake. 3. Ornaments. Writing: To print or write words. attach the cut outs to their position on the cake. For a row of shells. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. stars or other shapes. Round nozzle has plain round opening and comes in various sizes. Control and stop applying pressure when the decoration is created. To make the above mentioned techniques follows these tips: 1. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. 3. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. 2. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. lines. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. and heavy pressure. rope boarders and puffs. Twist the end of the bag closed. 4. flowers like small rose and basket weave. 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. c. using butter cream icing. Such twists can be used as boarders. With the other hand. use the plain round nozzle used for dots to write. Shell: To make shell. stems of flowers. Using cutters for roses.
E.S. Stephenson.. V.com Ochonogor. Wisconsin.England The Broadwater Press Ltd.74 REFERENCES Ceserain. Wilton Enterprises (1987) Cake Decorating. E. Oxford University Press. (1985) The Students Cookery Book. Wiltonn Enterprises. (1990) Creative Cake Decorating Made Easy Heart Fortishire. Merehurst (2000) Beginners Guide to Cake Decorating: www. Stanley Thomas Publishing Ltd. . Warn. .COEWA Publishers. Hong Kong: Ohenheimer Publishers.T. Illinois-U. Kemt. (1990) Practical Cookery. O’ Reilly. Tiger Books International. Mc Cormick &conpany (1991) Mc Cormick Cook Book. J. Ilodder and Stonghton Education Ltd. England. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Culpitt.Wright.0 (2002) Food Preparation and Service. Henson. and Kinton R. (1 994) The Complete Cook London. G.A Beginner’s Guide.A.merehurst. Ideals Publishing Corporation. Oxford.The Process Approach. (1981) Basic Cookery. Ferguson. Patricia (1984) Family Cookbook.