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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.
Gradually add beef stock. 4. Stir gently and cook for another 3 minutes. Cook for 10 minutes and serve hot with toasted bread as appetizer. Remove from heat and serve into soup bowls accompanied with buttered toasts.6 servings. pepper. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Cook and stir the mixture until thick and well blended. 2.in 1 inch cubes 4 carrots.6 servings. Simmer for 5 minutes and serve hot with toasted bread triangles. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks.in 1 inch cubes 1 bay leaf. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. and stir in the thyme and curry. Stir in the fried onion slices. CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice ½ tsp pepper 1 ½ tbsp margarine 1 tsp soy sauce 1 ½ tbsp flour 500m1 beef stock ½ seasoning cube. pepper soy sauce and seasoning cube. 3. 4. Melt the margarine or heat vegetable oil. 1 tbsp flour. Add the beef cubes. Add the potatoes. Stir in onion and the flour. Stir frequently. Add the cooked chicken and stock gradually while stirring. Separate the deboned fish into chunks of about 1 inch sizes. Add the salt. salt . CREAMY FISH SOUP 1 medium scale fish.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. Stir in the cooked peas 4. Serves 6-8. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Put flour and margarine in a saucepan and mix together. 5. 3. chopped 2 lives beef stock 2 fresh tomatoes. 2. Cook over medium heat. Stir together milk and flour. pepper . Method 1. tomato juice. garlic and any other seasoning. chopped onion 1 litre chicken stock salt and pepper to taste. Add the fish and the remaining ingredients. 3. 2 tables. Make .4 3. Garnish with chopped parsley or cucumber dices. 2. 4. salt. fat and stock in a saucepan. and allow soup to simmer for 10 minutes. Serve hot with buttered yeast rolls or bread slices. carrots and bay leaf. cooked and deboned 750 fish stock 1 large onion. Makes 5. pinch thyme and curry Method 1.
Remove bay leaf. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. Serve with braised beef. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . Simmer. stirring well. Combine all ingredients in a saucepan. Add the prawns and cook for about 2 minutes. 3. Add the thyme. 4.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. red wine. Add milk and seasonings. 6. 3. bay leaf and any other remaining ingredients. 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. 2. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. pepper. stirring occasionally. Wash and cut the ripe firm tomatoes in to 4 segments in each. Serve as sauce for shrimps and fish fingers or fish balls. Simmer for 2 minutes. Slice cucumber thinly. Melt the margarine and add the onion. Pour in the stock gradually. 2. Reduce heat and allow to simmer for about 15 minutes until thickened. 5. vinegar and salt 3. Stir in the flour and cook over gently heat for 2-3 minutes. Chill before serving. 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. green onion and garlic. Cook gently to soften. Melt margarine and blend in flour. celery. 2. chicken or over plain boiled rice. mixing well. 2. Mix together the olive oil. bringing up to a boil and stirring constantly for 3 minutes until thickened. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. stirring constantly until thickened.
Remove from heat and cool. oysters. thyme and curry. 3. Gradually and the rest of melted fat. 4. 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. mushrooms. 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. Additional water can be added if needed. Add the puree tomato sauce and salt. 2. 3. Add the leeks. crab). Stir in the vinegar and cook for about 2 minutes. Serve over vegetable salads. 1-Teat the vegetable oil in a saucepan and pour in the water. 3. Clean vegetables. 2. celery. white pepper and salt. pepper and diced tomatoes. Mix flour and melted margarine. Gradually add egg mixture to flour mixture over low heat while stirring. Add milk and bring to boil. Add the cleaned shell fish (shrimps. Clean and cut fish into bit size. 2. Cover pan and cook for 6 minutes till potatoes are cooked. Place in a bowl and add onion. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Add the mustard.2 litres chicken stock ½ tsp nutmeg 1 stalk celery or parsley ½ tsp curry 1 fresh chili pepper 1seasoning cube 1 tbsp milk Method 1. 3 Stir in beaten eggs. yam or potatoes. chilli pepper and seasonings. Add the fish mixture. Chop the celery and slice the white part of leeks. Add seasonings until smooth. Melt fat. potatoes and chili pepper. cover again and cook for about 2 minutes. Serve on fried fish or roasted chicken. Cook for 20 minutes. Mix flour and half of the fat in a saucepan. 5. stirring constantly until smooth. Beat eggs and milk. onion and stock. 2. 4.6 Method 1. Simmer for 10 minutes and serve hot over boiled rice. 6. dice onion. Simmer for 5 minute 5. stirring constantly. clams. 4. Stir well. . add potatoes.
3. 2. cocoyam. vitamins and minerals. remove the bones or debone the chicken Cuts. plantain. various optional ingredients are use a to thicken the soup. garlic and ginger in a saucepan. celery and spices. 7. spinach. green pepper and chopped fresh tomatoes. to thicken and to stabilize the soup products. Palm-oil. 5. groundnuts. Serve hot over plain boiled spaghetti. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes.7 4. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. rice or macaroni. apon (agbono). Thicken the soup with the flour mixture and cook till onion. 8. Make a batter with some of the broth. salt and flour. Although they do not make complete meals. 6. Mix together flour and vegetable oil and set aside. 7. Most of the soups and sauces don’t need garnishing because of their colourful natures. Simmer for 5 minutes. cotton as well as yam. Serve 6-8. waterleaf. Stir in the corn and eggs. Put minced beef. The list includes assorted edible seeds such as melon. 9. They are usually used a accompaniments or toppings to carbohydrate food forms. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. stews and sauces are similar to continental types. corn and celery are cooked. NIGERIAN SOUP AND SAUCES Nigeria soups. Add diced onion. Simmer for 3 minutes to improve taste. turning the soup gently. 4. Also. 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. Cut the fleshly parts into small slices. Season with salt. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. 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. Thin soups such as pepper soups can be served alone as appetizers. seasoning cube and add pepper to taste. groundnut-oil. discard the bones and return to the stock. Vegetables like bitter leaf. Stir in the tomato paste. Various types of local spices and condiments re usually added to soups to enhance flavour. 4. onion. Serve hot with crackers as an appetizer. the . Remove from heat and stir in milk before serving as appetizer. 5. they are highly valued aspects of meals. 6. 3. When cooked. Apply heat and cook until beef is cooked (about 10 minutes). cornstarch and cassava starch pastes. They may be light or thickened. 2. and pumpkin leaves are generously used in either fresh or dry forms.
Cover and leaves to boil for 5 minutes. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. Examples are ready to use pepper soup. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. washed and lemon grass leaves and lime leaf. 4. palm oil and cooked beef. Mix well. 8. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Now place the melon seeds in a dry frying pan. Stir well and allow the soup to simmer for about 10 minutes more. salt and potash. The recipes presented are simple enough for anyone to prepare. add to the boiling mixture and cover pot. Simmer for about 5 minutes. Pound the thickener (cocoyam/yam) into 2 balls. BITTER LEAF SOUP 450g lean beef. melon and apon soup preparations. 7. 3. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. 3. fish and vegetables used. 5. Dissolve this mixture with a little liquid from meat stock and stir into the soup. pepper and locust bean. They are available on supermarket shelves. 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. 5. Wash and cut the meat into bit-sized chunks. Serve hot in soup bowls as appetizer. Remove from heat and serve hot with pounded yam balls.8 abundance of meats. Place over heat and toast the melon seeds until they are lightly browned. 2. Now add the crayfish. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Continue to cook. Season with salt to taste. Add the beef stock. Add pepper. Combine the remaining water. 2. Grind melon seeds and spices to a smooth paste. Prepare stockfish and smoked fish and boil till tender. 4. The soup becomes thicker. 6. 6. seasoning cube. Some of the soups and sauces are available in convenience forms. Lemon grass. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion.
Add the sliced onion pieces and fry till lightly brown. sprinkle with salt and mix gently but thoroughly. 7. 5. bee broth or water in a pot and heat at simmering temperature. Stir-inn beef and fry together for about 5 minutes. 6. Cover pot and cook for 2 minutes 7. Cook uncovered over low heat for 2 minutes or till the soup is heated through. 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. 4. 4.Combine cooked beef lumps. Heat palm oil and fry the beef cutlets lightly. Cook gently under low heat. BEEF AND FISH OKRO SOUP 250 Cooked beef. Stir well and add the beef broth salt and other seasoning.In another sauce pan. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. . 300m1 vegetable oil Method 1. Fry for two minutes and pour okro mixture into the boiling meat. 2. 5. stirring occasionally to prevent burning. 8. chop onion. Stir in the fish and continue cooking. Serve with pounded yam or amala balls. Serves 6. cleaned 2 tbsp ground crayfish Method 1. Mix well. Simmer for 10 minutes stirring occasionally.Clean and remove bones from dry fish and add to the boiling meat and liquid. pepper and salt to the soup and simmer gently until cooked. 6. . 8.Wash and grate okro. 2. Remove from heat and serve over hot boiled rice. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 3.Stir in the tomato and pepper. Wash the water leaf very well and chop into small bits. 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.fish mixture. Add seasoning.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 3. Wash and blend the tomatoes. Boiled chicken in place of beef. pepper and half of the onion. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 4. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. 3. yam or plain boiled beans. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf Method 1. Add all the ground ingredients except the melon. unti1 taste is well blended. 2.place vegetable at the top of the soup.Add remaining ingredients except salt and vegetable.
Wash the leafy vegetables thoroughly and slice/chop finely . season with salt and cook in 200ml water until cooked.Add the palm oil and apply heat to cook for 5 minutes. cleaned and boneless dry fish. cleaned fish and fermented melon and the seasoning cube.Prepare the dry fish. 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. 2. prawns and cooked beef and place in a sauce pot with the beef stock. Wash and chop the vegetables and onion set aside.Remove from heat and serve with hot Amala. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 2. 3. Add beef broth (100ml) and cover to simmer. Place palm oil in a sauce pot. Add the chicken broth and bring to full boiling. 6. without overcooking. . Season with salt. Steam for about 5minutes. periwinkles cooked beef. stirring once. MIXED VEGETABLE SOUP 200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1. Serve hot with pounded Yam. Add the shrimps. In another 200m1 of water in a separate pot. Method 1. 2. Fry the chopped onion. Set aside. washed prawns. ground pepper and tomato mixture stirring well to prevent burning.10 Note: To improve the drawing consistency. 5. 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. Blend the pepper and tomatoes. shrimps or periwinkle (optional) Method 1. Add the cooked chicken.Add the seasoning cube. 6. Fufu orAmala balls. 3. eliminate the use of fresh tomato. dissolve the ground melon and pepper. 3. Remove from heat without over cooling vegetables. 4. grounded pepper and salt and stir briefly. Cut up older chicken into serving sizes. pounded yam or cassava meal. 7.Stir in the grated okro and keep the soup boiling uncovered. Stir in the chopped vegetables and cook for about 2-3 minutes. 4. heat slightly to almost smoking point. wash place in a pot. 5. Semovita.Wash okro fruits thoroughly and grate coarsely. Crush in the seasoning cube.
Wash and chop the cucumber and set aside. 3. BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise ½ cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. 2. 8. Spread between two slices of bread and cut into triangles of each sandwich. Debone and clean the fish. 2. mix well and cook for 5 minutes with pot covered.Using the pestle. Serve 6-8 DRY FISH PALM OIL SAUCE (Uncooked Method) 12 pieces of a small tuber yam 150m1 tin palm oil Water for boiling yam 3-4 tbsp crayfish 1 tsp ground pepper ½ tsp potash 4 small sized dry fish salt to taste Method 1. Stir in the remaining water/beef broth. Spinach greens may be used in place of okro. Chop the cook shrimps and combine all the ingredients. 7. Do the top of the sauce with palm oil. Sprinkle salt over the soup and add pinch potash. except bread in a bowl. 2. 5. Mix well and cover and bring to boil. Garnish with tomato wedges and serve as appetizers. . Mix well with pestle till oil is mixed in the sauce. Serves . Add the dissolved melon. Add salt to taste. corn meal balls or garri balls. dry fish. allowing it to bubble for 10 minutes. Pour palm oil into sauce pot and heat till it begins to smoke. 6. 3. mixing well. 5. if desired. 6. stir occasionally. 7. addthepumpkn1eagtth and boil again for 5 minutes 9. 6. Stir occasionally. Remove cooked yam pieces and reserve t liquid. 4. Pound till smooth.Boil the yam in enough water to cover the yam pieces.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle.Roast the dry fish lightly and put them hot into the sauce to absorb it. 4. beef and bitter leaf. Season with salt to taste. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Serve over the boiled yam or unripe plantain. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 4. Stir in the tomato mixture and steam till almost the dehydrate. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar. l. stirring constantly. 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. Tin palm oil Method 1.11 5. Dry fish and may be used instead of chicken. squeeze the fish gently to soften them. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Blend the tomatoes and peppers. Serve warm as soup with pounded ripe plantain and starch or garri balls. 3. The thin soup without okro is good for dieters and adequate for convalescents. Stir occasionally to prevent burning. Serve warm as soup with pounded yam baits. tin melon seed ground small washed bitter leaf 1 small marg.Add potash and palm oil. Mix well and bring soup to boil again cooking for 10 minutes.Put pepper and crayfish into a wooden mortar. Add the onion and fry till lightly brown.
and rouphages. 4. texture and colour and nutrient. In preparing salads. Vegetables and fruits are prominent components of salads.Avoid mushy products . When you cook these items. FRUITS AND. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. ensure that you use little amount of water and that you don’t over cook them. Top with fried or poached egg. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. Add the chopped onion. FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads. c)Ensure that there is variety in colour texture and taste of items or ingredients. 3. b)Cut the items in bite sizes or as indicated in the recipe . VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. It is cooled and poured over the prepared fruits. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. tomatoes. Wash onion. 2. The colour is also affected by excessive heat. The following is a brief note on salads. Syrup can be added to fruit salads. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. In preparing the fruits. side. . eggs or fish. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria.SALADS Vegetables and fruits are important to meals. prawns and the flaked fish. They are good sources of vitamins and minerals as well as rouphages. yam. All salads have the main ingredients. They may serve as main. a)Ensure that the salads ingredients are fresh. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients. Place a frying pan over heat and melt the margarine. Blanching and steaming of vegetables can help to retain flavour colour and food value. Cook for 1 minute and stir in the leafy vegetables. follow these guidelines. Almost in all cases Salads are served with some kind of dressing or cream. or blemishes. uniform in colour. Wash and rewash vegetables properly before using. 5. clean and crisp. Wash and slice the leafy vegetable. Method 1. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. potatoes or plantain.12 CHAPTER TWO VEGETABLES. tomatoes and peppers very well and chop them. as an appetizer or an accompaniment to main dish. tender or crisp. Salads may be served as a separate course. well. 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. Set aside. peppers. They are often used as light and refreshing appetizers or desserts. flavours and optimum palatability. or desserts dishes. Also choose fruit and vegetable that are firm. stems and the like must be removed to make eating easy. all seeds. f)Add salad cream to vegetable salad just before serving. When buying vegetables. fresh. 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. inedible skins. garnishes and dressings or creams which act as seasonings. Use tools to wash and arrange the items and keep salad well garnished. Serve hot as an accompaniment to plain boiled rice.shaped and without cuts. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron.
Soak the potatoes in ice water for about 30 minutes or 1 hour.Place in a grilling dish and cook over medium heat for about 30 minutes. 6. Parboil the green beans. . Alternate chunks of meat and vegetable on skewers. Alternatively. Toss well while cooking over medium heat. Add the salt. (If fresh) and set aside.inch cubes and place in ice water to prevent disco10uration. Method 1. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. Wash onions and cut each into 4 parts. 5.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Deseed the green pepper and cut into 1-inchsquares. Wash and peel potatoes. 2. Wash in salted water and leave to drain. Sprinkle salt on the potato strips and fry in deep fat fryer.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. Wash and slice cabbage. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. 2. 3.Cut the beef into chunks of I-inch cubes. Cut them into medium size strips or slices. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 4. 2. Hear the oil in a frying pan and combine all the ingredients in the oil. 3. remove from oil and drain. 5.Add the seasonings and toss very well. When slightly brown. 3. 3. onion.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Steam the shredded cabbage for 2 minutes. dry thoroughly. 4.Peel and cut potatoes into 1. kitchen wonder can be used to cut potatoes. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Place in a fry pan. 2. sprinkle some pepper on them.Cut carrots into I-inch segments. 4. toss and mix completely. Stir. dot with margarine and stir fry for about 3 minutes. Place beside the meat dish. Remove. Drain thoroughly. Serve as appetizer or snack. 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. Serve as side dish with rice or potatoes. carrots and peas. noodles etc) with grilled or fried chicken/beef. 4-6 GARDEN EGG SAUCE . . if desired and top with ketch-up.
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. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. lemon. In a frying pan. onions. Method 1. juice. 5. Season with the salt and pepper and mix lightly. Set aside. 2. pepper and onions.14 3 medium fresh garden eggs 1 medium onion 4-6 medium tomatoes 150m1 vegetable or palm oil 4 fresh pepper salt to taste Method 1. and the scent peppers. 2. onion. Now slice the tomatoes. Stir gently and heat through for 1 minute longer. Method 1. Server 4. Add the celery and mayonnaise. Heat the oil in a frying pan and proceed to frying the onions. 4. Remove from heat and serve with fried or boiled yam. 3. Sprinkle them with lemon juice. Place the salad on a flat dish lined with sliced lettuce leaves. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. Add the sliced garden egg and season with salt. pepper and prawns. 3. Cover and cook for 3 minutes till fat is absorbed. Cook for 5minutes longer for taste to blend. melt the margarine and add the vegetables. 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. Clean and parboil the fresh prawns shrimps if available. Cut into thin slices an set aside. oil. 3. 3. boiled or fried yam or plantain. potatoes or plantain. Wash and slice the lettuce or cabbage leaves. Sprinkle the vegetables with lemon juice mixture and chill before serving. 2. 2. Chop the shrimps in to pieces. Wash and slice green leafy vegetables. Season with a little salt. Combine sugar. Wash. Add flaked fish if desired. Wash and peel garden eggs. salt and vinegar. tomatoes and9epper to half-cooked. cut each avocados into six segments and peel the skin. 4. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Wash and cut tomatoes into segments. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. EGGNOG SALAD 1 egg 1 cup flaked coconut . sliced. Place the tomatoes on t h e lettuce leaves in between the avocados.
Add the blanched green leaves and toss as you fry. Combine the rest of ingredients and pour into small cups and chill. Peel Yam. 2. Set aside. 4. 3. STIR-FRIED GREENS 1 medium bunch spinach leaves ½ tsp salt ¼ cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced Method 1. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Tie the lemon grass to make a bunch. green pepper and onion. Serve hot in plain form or topped with palm oil drops. egg and sugar) ingredients. Soften g e 1 a tin in the orange juice and melt over hot water. Add the prepared herbs. In a large bowl. Do not over cook. chopped leaves and set aside. tangerines.shredded 1 tspsa1t 600g shredded. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . 2. Serve as a side ‘dish with jollof rice or top over stew. Combine the remaining ingredients mixing well. 5. RED AND GREEN COLESLAW 4 carrots. Stir well and cover. 2. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Mix the eggnog (milk. 2. wash and place the yam pieces in a saucepan. Pour over vegetables and mix well. pepper and salt. 3. 3. In a medium pan. scent leaves. Serve as dessert. Put enough water to cover the yam and put to boiling. heat the vegetable oil and fry fry onion and pepper slices. Blanch. Wash and chop leaf vegetables. pawpaw) ¼ tsp nutmeg. When half-cooked. add the cooked goat meat (cut-up) to the yam and continue boiling for another 15 minutes till yam is cooked and meat is tender. Makes 6 servings. crayfish. spices. Makes 6-7 servings. Chill in freezer until firm. Method 1. Stir well again. watermelon. orange. 3. Bring water to boil and add salt. carrots. combine cabbages. remove the lemon grass bunch and any other edible spices/herbs. 50g shopped green pepper Method 1. 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. Leave to boil for another 10 minutes 4. Chill before serving.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple.
chopped Salt to taste Method 1. peas and baked beans. 3. 2. Stir-fry for3 minutes and serve hot. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 7. The mi serves as a dip for the vegetable. Wash cauliflowers well and place in salt water. Wash again with vinegar and salt solution. Peel and dice carrot and cook in boiled water for 5minutes. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Alternatively. 4. pepper and cooked cauliflower. Arrange the prepared vegetables around the bowl. Cook for about 5-6 minutes and drain off the water. vegetables wash in salted water or vinegar solution. Drain the green peas and baked beans and 5. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Melt the margarine in the small frying pan and add the onion. Peel and slice cucumber thinly. arrange the vegetables on a flat dish in diagonal or circular arrangement. with lettuce leaves as under liners. 4. Remove the large outer green leaves. Prepare the vegetables (the first five ingredients). sliced 4 tbsp margarine 2 carrots. 2. Stir in the carrot slices. Trim off the hard stem and cut cauliflower well small chunks. Makes 8 servings. Drain off the water and cool. leaving the pale green leaves. Set aside to drain. 2. Wash and slice cabbage and lettuce thinly.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Chill well in the refrigerator and serve with salad cream. 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. 3. Season with salt if necessary. Garnish the top with egg slices. 3. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. 6. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. 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 .
Slice the lettuce or cabbage leaves and set aside. 4. 4. take another egg yolk with ½ tsp water and add to mixture and whisk well. Pour oil gradually. 6. Set aside. Prepare cabbage and shred finely. Remove the hard brown back of the coconut and shred or grate as well. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Garnish with cucumber slices. sugar and mustard in a bowl and whisk well. salt. POTATO SALAD 4 large potatoes. 2. Continue whisking till mixture is thick. whisking continuously. Top with mayonnaise. Toss gently and set aside. 5. 2. Wash and chop celery or spring onion. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Now shred the cucumbers. cashew nuts and apple with skin 4. Slice the remaining cucumber and to serve. 3. grated long ½ of one beet root (diced) 3 tbsp shredded coconut ½ small onion 50g cashew nuts (optional) 2 firm ripe tomatoes salad cream to taste 1 green or red apple Method 1. vinegar. 5. Sanitize vegetable very well to destroy harmful micro organisms. 3. Chop onion. Add the boiling water and milk after whisking well. Make 8 servings. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers.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. slit and remove the seeds. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Chill and serve with salad cream or mayonnaise. If mixture is too thick. pepper. Reserve one for slicing. Mix all ingredients together. add a little milk or vinegar to thicken. Crush the peanuts and combine all the ingredients.17 Method 1. Wash cucumbers. Place yolks. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. 3. Chill and top with mayonnaise before serving. 2. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. 2. Put in salad bowl and garnish with wedges of tomatoes.
Now fry the onion in small fat or oil until golden brown and add to the salad. 1. excepts salad cream. The leafy end serves as cover for the larger part of the pineapple. Cook the sugar in the pineapple juice or water until it dissolves. 5. Cut across the pineapple to the leafy end smaller than the other part. green pepper. celery and sweet corn. 5. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Makes 6 servings PLAIN EGG SALAD 4 hard boiled eggs (diced) 1 stalk celery-finely chopped 2 tbsp mayonnaise/salad cream ½ green pepper-finely chopped 1 small onion-chopped (optional) ½ tsp white pepper Method Place the diced eggs. green pepper and white pepper in bowl. 2. 4. Serves a starter on appetizer or a snack with crackers/toasted bread. 2. Chop the shrimps and dice only 2 cooked eggs. Refrigerate before serving into cocktail glasses. Add the salt and mayonnaise or cream. Add the cream or mayonnaise and toss lightly. In a large.18 Method 1. Toss them lightly together and season with salt and white pepper. Prepare the other vegetables and combine the diced eggs shrimps. 3. Gently toss the ingredients together. 3. Combine all the fruits in a bowl and set aside. chopped celery. SWEET CORNAND EGG SALAD 4 hard cooked eggs 2 bunches lettuce leaves sliced 1/2 green pepper-chopped 5 large fresh shrimps cooked 2 tbsp mayonnaise pinch salt and white pepper 1 tbsp lime/Lemon juice 2 stalks celery-diced 200g sweet corn Method 1. Allow syrup to cool. 4. 4. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 3. 3. Serve chilled. 6. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. 5. Line a flat dish with the lettuce leaves. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. combine all ingredients. Add the syrup to fruits and mix up gently. making sure that the eggs dc not scatter much. 6. Prepare the other fruits by slicing bananas and chopping others. . Garnish with few shredded carrots or sweet red pepper. 2.
Now shred the green pepper. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Sprinkle vanilla. Reserve mayonnaise to time of serving. After 301 minutes. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Place water and sugar in a sauce pot and heat till sugar is dissolved. drain the cabbage and other vegetables thoroughly. . Makes 8-10 servings. Combine all the ingredients. 6. currants. Leave it to cool and pour over a bowl of fruit salad. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper ¼ green pepper 2 large carrots 1 litre ice water 1 tbsp sugar 2 tbsp white vinegar 3 mayonnaise pinch salt and white pepper Method 1. Add the mayonnaise and serve. Decorate with lime slices. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert.19 7. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. 3. Combine oranges. Using the kitchen wonder. 2. Season with salt. cover with the leafy end and chill. 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. 3. coconut. Wash and cut the green pepper to remove core and seeds. 8. Boil for another 5 minutes till syrup thickens. watermelon and pineapple in a mixing bowl. sugar and pepper. Wash cabbage very well. 4. using the fruits that have been washed. pile high the shell. 2. Toss them well in a salad bowl. lemon Juice. Mix up thoroughly. 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. cover bowl and chill in the refrigerator. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. all spice and nutmeg over the fruit mixture and toss well. peeled and chopped. 5. 2. Add orange juice and honey. Filltl4e pineapple shell with the mixed fruits. Serves 8-10. Also’ clean the carrots and onion.
Whisk very well.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Mix well and serve as topping or sauce for vegetable salads. SALAD CREAM (MAYONNAISE) 1. Cook for about 25 minutes or till yam cuts are cooked. Serves 4. Taste for salt and pepper. Mix well and place in a greased baking dish. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Sieve all the dry ingredients as well. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. 3. 4 tbsp evaporated milk ½ tsp salt 2. BEANS AND MAIZE POTTAGE 1 ½ marg. dry mustard 4. tin beans (uncooked) 2 marg. pour the palm oil over all the yam surface. Sort and wash the maize. Makes 4 servings. Now clean fish chop onion and leafy vegetables and set aside. . Serve as appetizer for breakfast or dessert. 6. Serves 4-6. With a little water left in the cooked beans-maize. 4. When yam is almost cooked. Stir very well to mix up the ingredients. 1 ½ tsp sugar ½ tsp white pepper Method 1. 2. wash and cut yam into 2 inch squares. Add the leafy vegetable and stir well.20 2. 5. Stir well. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Simmer for 5 minute e s more. cover pot and boil for 5 minutes. 3. 4. Place yams in a saucepot and fill with enough water to cover the yams. crayfish and onion. Wash and parboil beans till half cooked. 2 yolks from hard boiled eggs. 3. 4. mixing well. Add potash if desired. 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. Grape fruit can be used in place of orange. Bake over medium heat in the oven for 30 minutes. Add the vinegar gradually too. Keep chilled. Tin shelled fresh maize 3. Serve warm as a main dish. cover the pot and bring to boil. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Peel. Combine all the sieved ingredients in a bowl and add milk gradually. 4. stirring gently to distribute the ingredients well. Add the palm oil and the other ingredients. Add maize to the beans and cook both until soft. 3. Sprinkle a little salt over the yams. 7. 2. and blend in the vegetable oil. Press the egg yolks through a sieve to smooth. 2. sprinkle the ground dry pepper and add the fish.
Makes 15-20 small balls. Fry in the hot oil until golden brown on both sides. Put in a bowl of cool water. Add the pepper. peel and cut potatoes into about 8 slice. Wash. Fry until golden brown on all sides turning frequently. each of half inch thickness. Makes 5-6 servings. Serve hot as snacks. 6. Prepare the bean paste as for Akara balls.Sort and dehaul beans and grind together with fresh peppers and onion. Now dip each slice into the beans paste mixture and coat the Potato slice generously. 2. Test oil for moderate frying temperature using drop of water. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. 5. 4. 1. oil for deep frying 1 ½ tomato tin water salt to taste. 2. 4. Oil for deep frying 4 fresh pepper 2 table sp. 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. Taste for salt and season . Stir in the warm water gradually and the flaked fish. Serve hot with pap as breakfast dish. Method 1. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing.Blend in the crayfish and salt.Put in a bowl and beat or stir vigorously. 3. Adding the water gradually. Sort and dehaul the beans. 300ml warm water. Continue the beating of paste to retain air till all the frying is completed. salt and chopped onion. grind into a very smooth thick paste and put in a clean bowl. Use medium dessert spoon to drop the mixture in balls into the oil. Method 1. Beat till mixture is light and fluffy. 3. Stir well with the wooden spoon and heat the oil in a deep frying pan. Heat the oil for frying. 6.21 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. pepper and salt to bean paste and beat well. cream or beat the beam paste vigorously enough to incorporate air into it. 5. Drain the sweet potato slices thoroughly. Add little water. 2. adding the oil gradually. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour.
Heat the vegetable oil and fry till crisp. Sort beans. Wash and peel plantains. Serve as snack. wash and begin cooking in the plain water. Salt palm oil/vegetable oil for frying Method 1. Add salt to taste. salt Vegetable oil for frying Method 1. 3. 2. 6. Serve as side dish for stewed beans or rice dishes. DRY CORN AND BEAN STEW . Wash and peel the plantains. Sprinkle salt all over and toss well. 5. Serve with tomato sauce (stew) and plain boiled rice. y potatoes. 4. 3. Boil for about 40 minutes or until soft cooked. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Fold and leaves properly before arranging in the pot. Make 5 servings. 2. plantain or fried potatoes and plantain. Slices may be lengthwise or crosswise.Place the pot and pour in boiled water through side of the pot to the level of the packings.Steam 35minutes. serve warm with pap for breakfast as side dish with jollof rice. Cover and cook to bind the ingredients. Stir well and season with salt to taste. cut plantain about 1/8 inch thickness. Remove and drain. 4. Cook for 20 minutes and stir in the oil and ground pepper.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. boiled unripe plantain or fried ripe plantain. Using a knife or a portable slicer. Scoop into colander for oil to drain off. 4. Make 12-14 cups or wrappings. Sprinkle salt all over the slices and set aside for 5 minutes 3. Serve as side dish to plain boiled rice. Corned beef may be used in place of sliced eggs.22 well. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. Note: Tomato paste may be added to improve colour. Add sliced onion and crayfish. ground pepper. 4.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. Add Potash to soften the water and facilitate the cooking. Stir to thicken. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Leave to simmer till beans is well cooked but not broken. Slice them diagonally in ¼ inch thickens to a bowl. 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. yam. 2.
Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Whole chicken and turkey should be stuffed before cooking. intestines. kidneys. methods of cooking meats. Cooked beef chunks can be used instead of gizzard. The age of animal. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. CHAPTER THREE MEAT. sodium and magnesium. Other methods include broiling or grilling and stewing. When cooked. tongue. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. Fish can be prepared by any of the above mentioned methods and should not be overcooked. Add the beans to the boiling corm. tail. 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. They also supply iron. 5. Roasting. pepper and curry.cooked. phosphorus. Meats. 2. pepper. Sort and clean beans. The shell fish include shrimps. 4. salt and crayfish. vitamin A and I. palatable and digestible. Frequently turn and brush with fat. Clean and put the dry corn in salted boiling water and cook till half. Season with salt. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Examples are liver. add the palm oil. 3. Leave to cook until soft. Cook until the both oil and the liquid are well blended. to destroy bacteria and to improve its appearance. brains.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. They are good sources of such vitamins as the B complex group. marrows etc. heart. Beef is the most important meat used and the muscle fibres are the most desirable parts. Serve and garnish with sliced green pepper and fried fresh prawns. clam. Add fish if available and cook for another 3 minutes. Parboil them for about 10 minutes. inc1udiig fish. Excessive heat can easily make fish t i and dry. poultry and eggs are complete proteins. All meats should be well-cooked to make them tender. tripe (shaki). crabs etc. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. potassium. 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). frying and braising are three general. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. stirring frequently. Serve 8-10. Fish is also complete protein and is available in two major forms: fin fish and shell fish.
With hands well flowered shape the cooled mixture into balls. heat vegetable oil. Method 1. Cover and cook for about 6-10 minutes. 6. Remove from heat when macaroni is tender. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan.24 1 40m1 milk 1 chilli pepper. In a saucepan. Prepare braised beefy chicken and set aside. 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. onion and parsley. melted margarine and seasoning cube in a small bowl and set aside. 5. Wash and allow cut-up chicken to drain off water. 4. Add the chilli pepper. Remove from heat an allow to cool completely. 34 onion and 1 fresh tomato to the cut-up beef. Cook until golden brand on all sides. Combine part of the breadcrumbs with the minced chicken and set aside. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . onion slices celery and seasonings for2 minutes. Serve hot with braised rice. 3. Stir in the drained peas and serve hot garnished with parsley leaves. 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. chopped 1 spring onion. Note: The same method for braised beef can be used but add sliced (3) red pepper. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). stirring constantly. Stir in the flour and add the milk. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 2. In another saucepan. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Melt the margarine in a flying pan and remove from heat. place macaroni and cook as directed on package drain off. Season with salt to taste. Drain and serve with ketchup as appetizer. Season the chicken well and place in a sauce pot with 1 cup of water. Cook under low heat for about I V2 hours till cooked and lightly brown. Return to heat and bring to boil. Steam under low heat for 1 ‘/2 hours till browned.
grill over medium flame for 45minutes it can also be fried in deep fat. and devein. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. 2. 4. Shape into balls that look like the size of large walnuts. 5. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. Serve as appetizer or snacks for cock tail party. leaving the tail in place. onions and tomatoes on short skewers. Makes 8-10 serving. pepper and chopped garlic and cook for another 2 minutes longer. Brush oil on kebab. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. green pepper. 2. Wash well and season with curry and salt. Combine onions. sausage or ground beef and margarine in a saucepan. 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. Cook for 5-6 minutes. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Combine the shrimps and all other ingredients in a large bowl. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Toss gently and alternatively arrange shrimp. Add salt. Remove shell from shrimps. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 6. Serve 8. removing the shells but leaving the details in place.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. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . 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. Place them in greased roasting or grilling pan. Devin (remove the vein that contain sand) and wash well. Bake or grill toothpicks into meat balls. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. 3.
except the tail. 5. Combine all ingredients except egg. remove shell and devein. beaten egg yolk and flaked fish. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Beat the egg and gradually mix up with flour. puffed and lightly browned. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Now dip each prepared shrimp into the batter and coat the shrimp generously. Add the seasonings and flour and beat well until mixture is creamy 4. Serve with sauce as an appetizer. Beat egg whites until foamy and stiff and fold in the fish mixtures. add the flour coated pieces of fish and fry until dry. Flatten to give the butterfly shape. 3. corm starch. ½ tsp baking powder 1-2 tbsp water 1 egg. well beaten Method 1. 6. Drain the fried fish and serve garnished with celery leaves or parsley leaves. 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. 5. 2. Mix flour and seasonings in a large plastic bag. 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. removing all bones. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Clean shrimps. 4. Make a batter with the flour.26 Method 1. Fry until golden brown. 2. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1.. Drop spoonfuls into baking dish or fry in hot fat until crisp. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. Serve hot with ketchup or yellow sauce. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Separate the egg whites and yolks. Insert toothpicks into balls and serve as cocktail dish. Beat the eggs ma large bowl and add the fish one at a time turning well. Toss onions. 3. 3. Split shrimps down the back to about /2 inch to the tail. Flake the cooked fish very well. Put immediately into hot fat. Makes 20 balls. Dip each shrimp into the pre-heated oil and cook until golden brown. add the remaining water. 2.
2. diced tomatoes. Remove immediately from hea and set aside. 4. Mix ¼ tsp salt. chopped 2 whole tomatoes 25ograms cabbage. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. coat the dry chicken pieces first in m e It e d margarine. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. 2. sliced 70 grams currants 1 tsp curry 1 large onion. Cook and debone. 3. then roll the chicken pieces in the bread crumbs mixture. 2. Bake for 50-55 minutes. Place some fried chicken pieces in a greased baking pan or dish. 4. 3. Turning chicken frequently. Drain off oil from the pan and stir-fry the onion. Serve as snack. Rub the margarine mixture over chicken parts. maggi and curry in a bowl. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Remove from heat and set 1. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . basting with the curry and margarine mixture. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. pepper and flour together. 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. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Serve with rice dishes. Cut chicken into pieces. Grill over medium heat for ½ hours. Mix margarine.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Alternatively. Now cut the flesh into small strips or chunks. Serve 4-6. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. salt cabbage and the seasonings. 5. Melt the margarine. stirring frequently. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. 6. 6. Wash again and set aside to drain off water (parboil if broiler is not used). Add garlic and ginger. green paper. Grease a baking dish/pan. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. Deseed the tomatoes and dice them. 3. salt. Coat the chicken pieces with the flour mixture. aside. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Wash and cut up chicken in to serving pieces or portions. 4. chicken cut ups tan be seasoned and parboiled before grilling.
placing the skin up side down. remove tooth picks and strings. 2. 1 tsp all spice (optional) l tsp curry Method 1. Remove from top cooker and arrange chicken in a greased baking tray. 4. Roast for 1 hour. 7. parboil chicken for 15 minutes or until half cooked. 6. Parboil chicken and leave to cool if necessary.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. Before serving. 2. 4. 1 stalk chopped celery Method 1. Wash up chicken thoroughly. 2. Season the chicken and dip in batter. 6. Put in a greased baking dish and roast in oven for about 1½ to hours. Garnish with tomato and onion slices arranged at the sides of the dish. Mix the remaining ingredients for batter. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . thyme. looping the string. 3. Rub the melted margarine mixture and curry over the outer surface of the chicken. Secure cavity tightly with toothpick or tie legs with a string. ginger) Method 1. Cross the legs and tic them together with a string. STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. 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. Rub some into the cavity of the chicken. Combine all the stuffing ingredients. 3. Wash chicken and allow the chicken to drain off water. Turn and baste the chicken frequently. and mix thoroughly and stir fry for 2 minutes. Prepare raw chicken by cutting into serving sizes or pieces. 4. Serve with rice and potato dishes. 5. Wash. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. 7. Stuff the cavity with the stuffing mixture. and dry. Toss with fat from chicken and the remaining ground spices. Prepare the other ingredients. Put chicken parts in to a pot and some of the prepared spice. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Fry in deep until golden brown but not completely cooked. 3. salt and pepper. Mix the melted margarine. tie the wings against the back. 5. Baste frequently with melted margarine.
Combine the seasoned flour and fish seasoning. 2. Dredge the fillet lightly with the seasoned flour. Secure the cavity with toothpick. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Remove any small bones from the fillet. 3. 2. 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 . Fill the cavity of the fish with stuffing. Baste fish frequently and turn over to prevent sticking. Combine all the ingredients in a bowl. seasoning cube. Baste the fish with melted margarine and seasonings. mix up thoroughly and shape into balls looking like large walnuts. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. 1 onion. 4. curry thyme. 2. Coat the egg-washed fillets into the seasoned flour again. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Cook for about 3minutes on each side and drain before serving. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. Slice fish open and wash fish thoroughly and dry. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Remove from heat when brown. Serve with rice pilaf. 5.29 1 egg. Cut slits on the sides of the fish. Grill over medium direct heat in oven for 1 ½ hours. 4. mixing well. chopped 1 stalk celery. 3. ketchup and mixed vegetable side dish. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. chopped Method 1. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. white pepper. Garnish with tomato wedges and serve with potatoes chips.
Put the garlic ginger. Baste fish again with remaining melted margarine. 4. 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. Use as stuffing for the cavity of the fish. and ½ tsp fish seasoning. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. ½ tsp seasoning onion. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Lace with toot picks to secure the fish cavity. Shape into small patties and fly in preheated vegetable oil. Drain well and serve onto a flat dish. Add 2 tbsp water. split through to remove the backbone and intestines plus gills. Now mix remaining margarine. Add the sugar and season with salt. fresh chopped tomatoes and the paste. 2. Wash very well and leave to dry (drain off water) 2. 3. chopped 2-1 stales celery. Debone cooked fish completely and flake very well 2. Sprinkle salt and pepper at the top. 4. 5. Now allow patties to be properly cooked. thyme. Apply heat and cook briefly. cornstarch. carrot. chopped ½ tsp curry ½ onion. Fill the cavity of the fish with the prepared stuffing. 3. Serve with grilled sausage and toast for breakfast. Add the green pepper. Serve with ketchup as filling for sandwich. oil and onion in a sauce pot. curry. Mix the fish together with onion. Place in a frying pan and steam for 2-3 minutes. Turn occasionally prevent sticking. chopped pepper and celery. Serve over the grilled fish balls on cooked spaghetti. 3. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . stirring well. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. 2. Clean fish thoroughly. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. salt.30 1. 3. curry and egg white. Garish with the tomato slices or chopped parsley. ½ seasoning cube and pepper. 6. Method 1. ginger. Remove from heat after 2 minutes. Gradually add the vinegar to flour mixture and stir into the pot of sauce. In a bowl. Turn down the heat and cover the frying pan and cook for5 minutes. combine 1 tbsp melted margarine hard boiled rice. 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. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Mix the flour and water in a bowl and set aside. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Brown on both sides. Cook for 3 minutes.
When cooked. Heat. 5. 3. Set aside. 4. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. Add blended fish mixture. . cut each sausages into four or five rounds each. Simmer for 2-3 minutes. Turn frequently to prevent bursting or burning. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. parsley.Serve over the fish fingers or balls as appetizer. Bring to boil. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. 3. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. Insert tooth picks in each round and arrange them attractively in a patter. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. 4. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. the fish stock and pepper. wash well and cook in the margarine in heavy sauce pot till brown. pealed and diced 1 small onion. Stir well to get the beef and onion mixture to be evenly distributed. 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. Transfer these into another stock pot and add the remaining ingredients. grated ginger. Serve as hors d’oeuvres. Set aside. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Add the onions and garlic and brown them lightly. Dot with Ketchup if desired. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. spaghetti). Remove the bay leaf and serve over noodles (indomie. Serves 10-15. 4.tender.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. 2. and salt. sliced. flour. Grill or bake at moderate heart till done (about 15 minutes). mixing well. Cut beef into 1 inch cubes. 2.Heat the margarine in another pan and fry grated onion and green pepper lightly. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Add tomato puree.End flaked end rice combined the egg chopped onion.
cook until thick. 6. Cook slowly to soften. thinly sliced 5 tbsp margarine 1 fresh scent pepper. TOMATO AND PEPPER FRIED CHICKEN 1. wash and drain. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Remove from heat and leave to cool. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Garnish with onion rings and tomato wedges. onion tomatoes and the other ingredients. Chop the shrimps into cubes. Coo k until tomatoes are softened.Heat the oil in a large frying pan and when hot add the margarine. 3. Using the seasoned flour. except the lettuce leaves. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. Add the chicken pieces and fry over moderate heat till brown.32 2. salt. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Combine all the ingredients. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Cut chicken into serving sizes and place in a sauce pan. Sprinkle on the flour and cook till the margarine and onion are golden brown. Set aside. 2. Melt the margarine in a medium saucepan and add the onion and carrots.Add the garlic. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Push to one side of the pan. peppers and curry leaf. Add salt and steam for 10 minutes. Top each with ketchup as sauce. Set a side. salt and oil. 4. 5. 5. seeded and diced 200g flour for dredging 1 green pepper. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Now add the fried beef. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. 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. Grill each side till golden brown.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Stir in l tsp ketchup and mix well. Set aside.5kg broiler chicken 4 tomatoes. tomatoes. coat the cooled chicken pieces lightly.Prepare the onions. Garnish with chopped parsley. stirring constantly to prevent burning. Flake excess flour off. 3. Add the seasonings.Mix flour with salt and pepper. cooked peas and beans and cook the sauce for 2 minutes. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. in a bowl. Add the beef stock. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. 2. Serve over plain boiled rice or noodles. basting frequently. diced . 4. curry pepper and I seasoning cube. 3. Method 1. chopped 1 small onion.
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. Heat the margarine and pour into mixture. remove the bay leaf and add green pepper. chopped shrimps/scrambled egg and mayonnaise in a bowled. prepared as omelettes and mainly served as breakfast and snack dishes. Serve with cucumber salad in addition. Gently beat eggs. .Combine the onion cucumber. scrambled. Stirring in beef stock/water and vinegar and add bay leaf. milk. 4. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish.When meat is completely cooked.Remove from heat and serve with plain boiled rice and sweet corn. supper and deserts. Cook for 1 minute longer. Heat the oil in a frying pan and brown and pork in two batches.Add more oil if necessary and onion.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 3. Season to taste. covered. 3. wash and leave to drain. They are served in a variety of dishes that may be used for lunch. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. poached. 5. Remove to a plate. Method 1. 4. Cook slowly for about 20-30 minutes. curry tomatoes and paste. Garnish with avocado dices tossed over the stew. Remove and place a plate. Serve as the protein dish with buttered bread.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.Bring the mixture to boil and add fried port. 3. Serve as a breakfast dish. using a wooden spoon. diced. 2. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. EGGS Eggs are used. Melt margarine in a small frying pan. pepper and salt together. Mix well. Chopped onion and green pepper can be added. 2. 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. 2.Cut pork into cubes.Cover each sandwich and toast in the oven or a sandwich bread toaster.
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.
Stir in vegetables (leeks. Pour into a sauce pan or baking dish. In a large frying pan. Remove front heat immediately and pour the vegetables over the cooked rice. curry and garlic. Chop tomatoes into large cubes. Pour the water over the rice and season with white pepper. 3. Crush the seasoning cubes and add to the rice. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Wash rice and place in a sauce pot. Sort and wash rice. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf ½ bay leaf I seasoning cube I large onion sliced I tsp curry ½ can peas 4 small fresh pepper Method 1. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. Serve warm with braised beef and suitable sauce.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Fry the liver chunks lightly and set aside. 2. wash and cook rice with the chicken broth or water for about 30 minutes. Method 1./veg. salt to taste and cook on top of cooker or oven till rice is cooked. salt. Add the cooked rice. 4. green beans arid carrots lightly 5. Slice the onion and cut green pepper in long strips. soy sauce. In a fry pan. put oil or margarine and onion slices and fry lightly (5 minutes). sliced. This may be served immediately with grilled fish and white sauce. Makes 8 servings. Put the rice meal in a baking dish and the fried liver chunks on lop. celery. heat the remaining oil and fry the onion. Marg. Stir into the cooked rice. Sort. chilli pepper. tomatoes and spring onion. 5. peas and fresh curry leaf and pepper) and heat for 2 minutes. 6. Leave it to-drain and dry a little bit. 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. Toss the rice and vegetable well and simmer for 3 minutes. 3. Rice should be firm and non-sticky when cooked. 3. 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. 2. peas and carrots. Season with curry salt and pepper and mix together. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Chop the spring onion. 6. green pepper. Oil oil for flying liver Method 1. 4. Add the beef stock. flake for 20 minutes and serve warm with curry sauce. 5. seasoning. 2. mushrooms and carrots. Serves 8-10. celery. . 4.
Cook the noodles in boiling salted water for about 4-5 minutes. 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. curry. 3. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. 4. 6. Bring to boil and add the rice and the seasonings. Boil water and place the vegetable in the salted water. 2. Toss in 1 tbsp of the oil to prevent sticking. Mix well and add margarine when almost cooked.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. 3. remaining spices and the chopped veg and peas 7. Set aside. Slice the onion and chop the remaining tomato and pepper. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. wash rice and set aside to drain. Heat a frying pan and add the vegetable. 6. Stir in the tomato paste and cook till sauce is almost dehydrated. Combine the soy sauce. 4. Reserve one tomato and one pepper and grind the remaining ones. Heat the oil or margarine in a saucepan raid add the washed rice. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Stir in sliced tomatoes. Drain well and rinse under hot water to remove starch. Remove from heat an serve hot garnished with tomato wedges or egg slices. sliced METHOD 1. Wash rice and let it drain of 2. Add the beef stock or brown seasoning cube. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Cover the pot and steam for about 2 minutes. salt and white pepper. pepper and onion rings. Stir well. Pour in the beef/broth water. ORIENTAL NOODLES 225g noodles (spaghetti. Serves 8-10.medium heat. Toss the vegetables in the pan continuously. peeled and sliced 4 red chiIli pepper. Sort. stirfrying for about 5 minutes without browning. 5. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Blanch for 2 minutes and drain from the hot water. 7. As the rice is getting tender without being soft. 2. 3. Cook the rice in the fat ova. thinly sliced 4 carrots. Steam for about 20 minutes till liquid is almost absorbed. Leave to drain dry. 5. curry and salt and cook for 2 minutes. Serve immediately with grilled beef. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Toss in the cooked noodles and heat through. stir in any 6. Steam for 10 minutes. 5. . 4.
Stirring gently. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. When the rice is light brown. 5. cover and cook in the oven. Stir in water. then reduce heat and simmer for 20 minutes. 5. Stir in the rice. 4. 3. Wash rice in cook water and leave to drain. 3. 5. soy sauce and salt to taste. green spring onion. stirring constantly. Now add the water. till rice is getting tender. Stir in the tomato paste and cook for 5 minutes stirring frequently. 6. 2. spring onion etc) I tsp dried and crushed bay leaf 2 stalks of leeks 1 cup beef or chicken stock 2 stalks celery 2 Chicken seasoned cubes 2 tbsp margarine 4 medium green chilli pepper sliced 1 large spring onion 4 tbsp vegetable oil Method 1. Place vegetable oil in a saucepan and fry the onion. add the washed rice over medium heat. margarine and seasonings (ginger. leeks. curry. . 4. 6. Remove from heat and set aside. Heat the foil in saucepan and add the margarine. Stir in the rice and heat to boiling. fried beef carrots. curry leaf. When melted. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. seasoning cube. 4. Add finely chopped herbs (parsley onion. add the water. and green chili pepper. Heat to boiling. Stir in the green and red pepper. salt and pinch white pepper. Cook and stir the beef in the vegetable oil until golden brown. until the rice is getting tender. Wash rice and set aside.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. margarine and onion into the remaining oil over medium heat until rice is lightly brown. 2. ground fresh tomato and pepper to make a sauce. chicken stock. 2. chicken cube. nutmeg etc). Cover the pan and cook gently for about 25 minutes without stirring. 7. 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. salt. 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. Serve garnished with green and sweet red pepper. Pour into a baking dish. 3. bay leaf. celery and cook covered for 5 minutes.
seasoning cube and Onion. Put in a bowl and add all the water. Roil the shrimps in a little bit of water. 2. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. 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. mold mixture into small balls and drop into hot oil. 3. Blend in the palm oil. chop the fresh pepper and onion and clean the shrimps. Discard the chaff and pour the coconut milk into a pot. Pound in a mortar and use the water to get juice from the fruits. Season with salt and seasoning cube. Wash and grate coconut into fine flakes. 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. green pepper and celery. Serves 10. sprinkle immediately with sugar or salt and leave to cool. Blend well for mixture to mix well. Add rice to the boiling liquid. broth of the shrimps and arrange the shrimps over the thick top of the rice. salt and water in a boil. 3. Place corn pepper. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. 2. Using a fine sieve. Method 1. 3. Put oil in a pot and place the corn in the pot 2. Simmer for 10 minutes and serve hot. Stir in the peas. 4. 5. 4. Wash rice in hot water to remove some starch. 6. Cook the palm fruits until they are soft. Stir uniformly into the rice. Wash rice and add to the boiling milk. Meanwhile. Ground corn into fine crumbs. Heat oil. stirring until the corn starts cracking and bring about the white fluffy part. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Heat the milk and bring to boil. Serve hot on a flat dish. Remove from heat. Makes 10 Servings. 3. wash the rice. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Cook over a medium heat. Remove from oil. 4. 2. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Stir in the chopped fresh pepper. . drain and serve with coconut as snack. 4. 5. 7. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. filter and squeeze out all the liquid from the grated coconut mixture. Remove from heat and serve hot. Cover pot and cook for about 45 minutes or until rice is soft and moist.40 6. Continue stirring for the corn to he properly popped and cooked. sugar. Put into a pot and heat to boiling. Fry until slightly brown.
Drain and serve with coconut as snacks. 5. Cook rice with stock and salt to taste. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 6. Chapter Five BREAD. Chop the peppers and onion and set aside. Remove any fat from liver and chop or grate into small bits. Boil the 6 cups of water. Cover pot and boil until cooked hut grain are separate. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. 4. rice and yam flour foo-foo as in plantain. Cook and leave to cool. 2. Heat the oil in a large frying pan. 5. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. agbono or mixed vegetable soup. Heat the water to boiling in a pot. fluffing up to loosen the rice grains. melon-vegetable. add the grated liver. Shell the corn and wash well. Keep stirring for 2 minutes. stirring gently. 3. Serve warm with ewedu. Stir very well all over and turn into a dish. Note: Prepare corn foo-foo. Cook over medium heat for 5minutcs. 3. celery. 4. seasonings and chopped vegetables. DOUGHNUT AND SANDWICHES . Meanwhile. 4.41 2. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. Noted: 1 tablespoon sugar may be added to sweeten the fritters. leeks and green pepper 5. 2. Stir very well to avoid lumping in the foo-foo. added salt and sprinkle the clean rice in the boiling water. Remove rice from heat if tender but not soft. 3. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 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. 3. 4. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. Heat vegetable oil to faint smoking point. Stir in the cooked rice. 7. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. clop onions. 2. Stir in the cooked sweet corn. Wash and clean liver. Serve hot with spicy fried chicken and cucumber salad as a main dish. 6. Season to taste of necessary and heat through for about 3 minutes. margarine and chopped parsley.
water or other moisture. When dissolving yeast ensure that lukewarm water is used. Nutmeg and other flavoring can be added to bread to improve flavor. Dry milk is more often used. fat and dissolved yeast. Bake in pre-heated oven for 40 minutes. They are made from flour. 5. yeast. Milk is used in some bread mixture in lace of water to increase the nutritive value. 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 . 2. blend remaining sugar. 2. 4. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Combine margarine. Dissolve yeast. When baked. 3. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Fat is used to soften and lubricate the dough. Add dissolved yeast to flour and mix the mixture to a soft dough. sugar and salt in warm water. The dough can be baked or fried. eggs and milk than the plain bread. Knead again on floured board until smooth and elastic. In a large bowl. Proof for another 15 minutes. Cover and put in a warm place for hour. moist and tender in texture. Gradually add the flour to make a stiff dough. Allow to m for 10 minutes. 6. salt. fat. aid fermentation and contribute to the colour. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Weigh and measure all the ingredients set aside. the yeast will be destroyed. 3. If liquid milk is to be used. sugar and fat are mixed and allowed to ferment. With the sponge method. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. milk and flour in a bowl. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Shape into loaves and place in well greased pans. Stir or knead every fifteen minutes.42 Bread are loaves made of soft doughy that are leavened with yeast. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. 5. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. A variety of fillings can be used. roast bread should be soft. yeast. part of the flour. If the temperature of the water is too high. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Sugar is used to sweeten bread and to aid the process of fermentation. Knead lightly and keep covered for 10-15 minutes. Soften the yeast in lukewarm water. Knead the dough. Let rise till dough is well risen above the pan edges (double or three time size). sugar and fat. More yeast is often used but they require the same fermentation or proofing process. 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. Makes 4 loaves. Bake until golden brown. Yeast is the raising agent and it grows best in lukewarm water. while low temperature retards the fermentation process. 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. Method 1. Cover with a slightly wet towel in a warm place. Reserve 2 tbsp flour for kneading. 4. 7. After 1 hour shape into a round loaf and place in well greased pans. remove from pan unto wire racks to cool.
4. Place each in well greased queen’s cake pans. 3. 4. Mix sugar. Dissolve the yeast and sugar in the warm water. Add yeast (now in bubbles ) and beaten eggs to the mixture. Bake in a moderately pre-heated oven for 30-40 minutes. 5. Add flour. 2. 7. Dissolve the yeast and sugar with the warm milk. 6. Process whole wheat grains into flour or purchase whole w heat flour. Cover and let rise for about 20 minutes. soften than that of plain bread. Makes 15 rolls. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. 5. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Sieve the flour and salt into a bowl and rub in the fat. Method 1. Place the bowl of dough in a warm place to rise for about 30 minutes. Mix the flour and the rest ingredients.for 15-20 minutes. 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. Grease a medium-sized cake pan and fill the dough into the pan.43 Method 1. Mix and knead thoroughly till smooth and non-sticky to the hands 6. nutmeg currants and milk together. 7. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Pre-heat oven and bake for 30-40 minutes after reducing the heat. Place in a greased bowl and grease top of dough. fat and whole meal flour in a bowl and set aside. Cover and let rise (5minutes) 3. Leave to proof in a warm place for another 20-30 minutes. 5. Combine salt. Mix thoroughly with a wooden spoon to obtain a soft dough. Shape into balls. salt. Cover and let it rise for about 5 minutes. Place a warm place to rise till double in size (5045 minutes). Cover and proof it a warm place until double in size. reserving 4 tbsp. 8. Mix well without kneading. 3. 2. 6. Dissolve yeast in lukewarm water. 8. Gradually stir in the yeast mixture into the whole meal and fat mixture. punch down. 2. 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. Note: Whole wheat bread is usually heavy. 4. Brush top lightly with egg wash and bake at 3000 or gas mark 3. Add the dissolved yeast and I mix in the beaten egg. 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.
Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 4. Ad vanilla and mix well. 1 . Using a round cutter. Serve as snack or tea dainty. 3. salt and nutmeg into a bowl and rub in the margarine. 3. Drain off an roll them in sugar if desired. 2. Divide the dough into round doughnut shapes without hole al the centre. Dissolve the yeast in half of the warm water. 4. 5. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1.. 5. 9. Mold back each carefully to seal the hole. 2. ensuring that the heat is not too high or too low. Add one tbsp sugar to facilitate fermentation of the yeast. Tack each firmly with lightly wet fingers. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 5. 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. salt and nutmeg. Combine milk and flour. 4. roll ot dough to Y2 inch thickness and cut out round shapes. 6. Knead lightly. about 1 tsp in each hole. . Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Add milk and mux. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. Turn dough into a flavored board and knead briefly. 2. Sift the &y ingredients together and add to egg mixture. sugar. Roll doughnuts in a tray containing sugar. 3. Sieve the flour. 8. Add the melted margarine. Roll out to floured board 1 or inch thickness. 2. Take the basic doughnut recipe. 7. Leave in a warm place to prove until they are well risen (double in size) 6. 4. strawberry etc) vegetable oil for deep frying Method 1. Slightly beat eggs in mixing bowl.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. Gather mixture lightly and set aside for 1 0 minutes. . Add the dissolved yeast and gradually mix in flour into a smooth dough. Place them on a well-floured tray. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. cover and allow to prove until double in size. Add beaten eggs. Ferment yeast in half of the warm water. Roll the cooked doughnut on granulated or icing sugar. to the mixture add to mixture. Deep fry the doughnuts till golden brown and drain off fat. Let dough rise for another 40 minutes or till double in size. 3. add sugar and mix thoroughly. Place them on a greased tray and cover with thin polythene. In a bowl mix margarine and the remaining warm water. prepare the dough according to the instructions for preparation. Heat the vegetable oil in a deep frying pot to a moderate temperature. Press a floured thumb into each doughnut and add a little jam. (See pp). Place in a warm place to rise till double in size. Then place dough in heated deep oil and fry until golden brown.
7. BEEF BURGER 400 grams minced beef 4 large firm tomatoes (sliced) ½ medium chopped onion 2 tsp salt Pinch curry and thyme (optional) 1 tsp melted margarine 8 dinner rolls (small round bread) mayonnaise 2 eggs 4 tbsp bread crumbs . 6. Cut into 4-6 inches of the base of the triangle to form a crescent. Fry in hot deep fat until golden brown on both sides. egg and almost the remaining water or as needed to obtain correct consistency of dough. Keep them covered and use as tea sandwich. Roll out on floured board to inch thickness and cut with doughnut cutter. especially when some items have to be chopped or mixed up. with or without sauce such as (salad cream. 3. Avoid making very large sizes. Sandwiches may be served hot or cold. 3.45 5. Mix all the siffed dry ingredients together in a small bowl. Day old bread is usually preferable. 6. d) A garnish should be added to a sandwich when it is ready to be served. Dissolve yeast in half of the warm water. roll out into ¼ inch thickness. smooth and pliable dough. 4. salad and various types of food. sardines. Add some currants/fruits if available before folding into crescent shapes. 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. Party or tea sandwiches should be in small triangular sizes. Rub in the margarine. Drain and mash sardines. 2. SANDWICHES Sandwiches are meals that arc made of regular or special bread. When dough is ready for proofing. 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. They may be filled or spread with a variety of items such as meat. Handle gently. Also do not use filling that can soak the bread. Knead to elastic-like texture. jam. jams and other spreads. it should be attractively arranged. Spread on crackers or toasted bread triangles. b) The filling can be made from meat. When sandwich is planned for lunch. 4. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. Combine sardine and blend with remaining ingredients to desired consistency. 8. Drain off fat and roll in granulated sugar or top with favorite icing. 2. There are four basic considerations in making sandwiches: a) The Bread: This is the most important item used and can be from any type of bread. Vegetables like lettuce tomato and onion slices may be added. the bread cam be sliced before or cut after filling if necessary. ketchup or mustard cream). Mix thoroughly into a soft. 5. In using fillings. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Add the dissolved yeast. Corned beef or chopped egg can be used as alternative. Makes 20 doughnuts. fish. corned beef. boiled or fried egg. closed or multi-layered. 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.
Put in the oven to bake for 10. marble cake and coffee cake. the equipment available. Regular bread slices can also be used. baking powder and salt) are folded into the creamed mixture. 4. 2. 2. Pure sponge cake uses only egg whites. 6. fruit upside down or carrot cake. beaten eggs and milk are beaten together to blend thoroughly. 5. There are four basic method of mixing cakes 1. In a separate bowl. Beaten eggs.15 minutes. Combine all ingredients except mayonnaise and the bread. type offat and amount of time available. sides of pan when baked. Fill the bread with the grilled meat. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. but egg yolk and fat are not included. The cake must be baked in a well greased pan for easy removal when baked. Examples are queen cakes. sticky or crumbly. sugar. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. 3. it is essential recipes and use proper ingredients appropriate method of mixing. 4. Pastry-blend or rubbing in method involves blending of fat and flour together. Conventional sponge method in which the fat and half the sugar being creamed first. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Examples are shortened cake. milk and vanilla are gradually poured into the creamed mixture. cakes. The quality of cakes is very important. The eggs are separated and only yolks are beaten into fat mixture. even in colour and firm. eggs and raising agent. Cooked on both sides. Split the oblong rolls in half and spread margarine on the sliced surfaces.15minutes. adequate size of pan and baking temperature. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. the cake will be hard when baked. Queen cake and ginger bread can be made in this way. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Also. All ingredients must be at room temperature when mixing cakes. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. the melted margarine. sugar and flour in addition to flavorings. 2. In addition. Combine all ingredients except bread in a bowl. Small cakes like queen cake . Toss well. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. consider the quality and type of cake as indicated by the recipe. The pan must not be filled more than half for two-thirds with the batter. In choosing mixing method. Chapter Six CAKES. A good quality cake must be light. It must not be heavy. An examples of this type is chiffon or feather cake. large cakes must be level at the top. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. Remove from heat and slice the rolls into two. spread ½ teaspoon mayonnaise on the meat. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth.. The creaming method usually produces better quality. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. The mixture is well beaten till light and foamy after which the dry ingredients (flour. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. In order to produce good quality cakes. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy.46 Method 1. The flour mixture and milk are added to the cream mixture and set aside. 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.
baking powder. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. until well mixed Add baking powder and nutmeg into flour. Finally fold in the last portion of the flour mixture and remaining milk. Add the washed eggs. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Add vanilla and cream well.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.IN. Spoon mixtures into well greased queen cake pans or paper cups. and beat with wooden spoon. it means the cake is baked. Beat egg and stir into the flour ingredients. 6. 5. sugar and vanilla together with electric mixer or wooden spatula. QUEEN CAKES (RUBBING . 2 tbsp desiccated coconut or currants can be added when mixing. When baked remove from heat and place on cooling racks. Sift the flour. sieve two times. Cream margarine and sugar thoroughly until fluffy: 3.47 should have good shapes and rounded but slightly peaked tops. salt and nutmeg. . Grease cup cake pans and fill the pans. 3. one at a time. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Stir in lemon rind and mix well. Sieve ‘flour with baking powder. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. salt and nutmeg into a bowl. Make 12 small cakes. 7. beaten well in each addition. 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. 4. lime/lemon rind 150 grams sugar ¼ tsp. 2. 8. 3. Gradually pour beaten eggs into the creamed mixture. Cream margarine. 4. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Nutmeg (grated) 3 tsp baking powder 4 egg. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Cream well until the mixture is light and fluffy to a dropping consistency. Now add a half of the milk and a second of the flour. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 2. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Add the lemon juice and the milk gradually as the constituency becomes stiff. Note: 1 ½ tsp vanilla. Having all ingredients at room temperature. When the knife comes out clean. alternating them. Fold in well 5. Sprinkle lemon rind over remaining flour. 2.
Stir in flour mixture. Using a whisk or mixer. salt. Fold in the sifted dry ingredients alternately with milk. When baked. 3. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Sift flour. 6. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 5. vanilla and currants alternately. Mix well and share batter into three equal separate portions in 3 bowls 5. Using an electric mixer or whisk. beat well after each addition of egg white. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Pour into a well greased square or round pan. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Stir the mixture into the boiling water. 6. one at a time. 2. 3. 3. 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. baking powder and all spice together. Mix the batter thoroughly. 2. custard powder and nutmeg. baking powder cream of tartar and salt three times. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 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. Cream margarine and sugar thoroughly. grated carrot and toasted coconut. Put water in a small pot to boil. Bake in pre-heated oven for 40 minutes.48 4. Serve 10. Bake in 350°f in a pre-heated oven for 45 minutes. Spread the brown mixture at the bottom of the pan. peeled and mashed 2 large eggs 1 teasp. Sift flour. Top the brown with the pink as second layer. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Blend in colours very well without over mixing batters. Slowly add vanilla and egg whites. 7. sugar and vegetable oil. 2. Cream sugar. Sift cocoa powder into one portion and the pink colouring in another portion. The batter is now in three colours (cream. Serves 12. Add vanilla mix well and serve as a warm sauce over cakes and puddings. 6. Baking powder l tsp baking soda 120m1 diluted milk . 4. Add dry ingredients. alternating with milk. 4. brown and pink) in 3 bowls. invert on a cooling rack can iced or served with vanilla sauce. blend eggs. margarine.
Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Cream margarine. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . nutmeg. Beak in the eggs one at a time. Soak fruits in brandy. Sift together the flour. Add caramel or browning to sugar mixture. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. Note: Caramels. 3. Mix thoroughly until foamy. then stir in the toasted coconut. lemon rinds and remaining brandy. Bake at medium heat until cake is cooked (45-50minutes). To make the topping. Remove from heat. 6. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. This can be used in place of browning. 7. Spoon topping over the whole top of the cake. 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. and leave to cool slightly. 2. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Sift together the flour. Pour into a greased brunet pan or hollow pan. Place on a wire rack to cool completely when fully baked. 3. Pour batter into well greased and floured pan. 5. 3. 4. Add the flavorings. Melt the margarine and ensure that all the ingredients are held at room temperature. Method 1. 2. place margarine. Gradually fold in the flour mixture and floured mixed fruits. baking powder and soda. 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. 5. sugar and vanilla until light and fluffy. Fold in the flour mixture into the margarine-sugar mixture. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. 2. using half of the milk. 4. Sieve out fruits and toss in little flour. Preheat the oven 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. allspice and baking powder. Beat eggs and add to margarine and sugar mixture. honey and grated coconut in a sauce pan and cook for about 5 minutes. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy.
Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. 5. Boil sugar and water quickly without stirring until golden b r o w n and glossy. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Pour cake batter over the pineapple as a second layer. 2. The pineapple should be evenly distributed all over the bottom. Place on a board and knead until firm and glossy. Reduce heat to 350°f and bake for 4Ominutes. Add the remaining flour. 2tbsp sugar (reserve 2tbsp) and the salt. 2. Add the margarine. Remove from pan and insert on cooling rack. bake in a pre-heated oven for 30 minutes. When adequately risen again. Set aside and leave to cool completely before using for cake or caramel custard. 5. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Shape in to two loaves and place in a greased bread pan. 2. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 3. 3.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 6. Stir and remove from heat when it starts bubbling to top level of the sauce pan. When double in size. 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. Method 1. CARAMEL 100g sugar 200m1 cold water Method 1. Add one egg at a time and beat thoroughly. Mix again and knead a second time. Dissolve yeast in warm water with l tbsp sugar. Mix dough thoroughly until it stops sticking to the hands. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Beat well until the mixture is well blended. 3. Stir the dissolved yeast into the oatmeal mixture. sugar and vanilla and cream well. reserving some for kneading. Fold in the dry ingredients alternately with the milk. Serve with vanilla sauce as a dessert/sweet. Combine margarine. . 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. add half o f t h e flour and mix until smooth. little at a time. stir in the warm milk and boiling waters. Cover and set aside for 5minutes. Makes 2 loaves. 2. 7. Shape into loafs and place in a warm place to rise until double in size. 4. bake in pre-heated oven at 4000 f for 10 minutes first. margarine salt and the remaining sugar in a bowl. Set aside until lukewarm. Put the oatmeal in a large bowl. 4. Mix the soya bean flour. 3. Bake at 350f for 50 minutes or until cake is golden brown. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 6. 4.
COFFEE CAKE 200g margarine ¼ tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour ½ tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Cream margarine and sugar until light and fluffy.51 DESICCATED COCONUT 1 coconut Method 1. Beat eggs till thick and mix in to the sugar and fat mixture. Prepare caramel and set aside to cool. 2.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Now sift the baking soda. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Decorate for anniversary ceremony when cool. Gradually beat in tile beaten eggs. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Occasionally. Store in air tight containers for later use when cold. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Stir in the orange rind. Grease a medium. Mix the brown sugar and margarine till soft. Break and grate off or scrape away the brown surface of the coconut flesh. 5. 3. 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. Add the egg yolks one at a time. Mix the orange juice with the rum together 4. . 4. 3. Gradually blend in the softened oatmeal. Cover and set aside for 20 minutes. Bake till dry but not coloured. 6. beating very well. cinnamon and salt into the sifted flour. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. Sift together the first 5 ingredients twice 2. Cream margarine and sugar till light and fluffy. 3. 2. Beat egg white again. Bake in a pre-heated oven at 350° for about 45 minutes. Add the caramel. 4. Toss together and set aside. pour the boiling water over the oatmeal and mix thoroughly. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. beating well. 2. Grate the coconut and spread out on a baking tray and put in a preheated oven. Fold in the flour ingredients. Mix together and add the currants to mixed fruits. vanilla and almond extract. . stir to prevent burning or uneven browning.
Yields 1 serving of4 pancakes. 4. At this time the underside of the pancake is golden brown. salt and baking powder till the mixture becomes crumbs. Serve with honey or pancake syrup. 9. Drain out oil and serve as snack. test for doneness and remove from heat. Allow to cool and cut into squares to serve as finger food. 2. 5. margarine. 3. Heat the oil for frying and use oiled spooned to scoop the mixture. Dissolve half of the sugar in the yeast. remaining sugar and salt in a bowl. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Using a wooden spoon. 8. 2. Beat the batter until it is smooth. flour. When brown. 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. 3. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. sugar. Make a well at the centre of the flour mixture and add one beaten egg at a time. In a separate bowl beat the egg. Serve as a snacks. Cover and set aside for about 10 minutes. fat. 6. . 7. PLAIN BREAKFAST PANCAKES 10 tbspflour ¼ egg 2 tsp sugar 125ml milk ¼ tsp salt 1 tbsp vegetable 1 ½ tsp baking powder Method 1. Stir in the nuts and mixed fruits. salt and baking powder. Fry until golden brown on all sides. 5. 3. 4. 2.52 5. Mix the flour. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Flip the pancake cover to brown the other side. Pre-heat the oven. Stir in the dry ingredients into the milk egg-mixture. Add scrambled eggs or sausage as breakfast dish. Stir in the milk and mix thorough. 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. Heat vegetable oil. Lightly grease medium-sized baking pan and pour the batter into the pan. 5. 4. Bake in the pre-heated oven for about 45 minutes. Cover and allow to ferment till it bubbles (1 5 minutes). 6. 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. Mix the sifted flour. beat the mixture lightly for about 3 minutes. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. Beat and drop the batter in balls from oiled Spoon into the hot oil. rise to the top and become popped. milk and vegetable oil. Alternately mold batter in balls and drop in the heated oil. Sift sugar. 7. Fry until the mixture is light brown and remove with a straining spoon. Sift the flour.
the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. When baked. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. Over mixing will result in toughness of cookies. (2) Flaky pastry has ratio of two-thirds fat to the flour. fat. and cold water is desirable. Roll out to ¼ inch thickness on floured board and cut into shapes.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. fat. Machine is also used for mixing of pastry in order to have cumulated quantity of fats well distributed in the flour and incorporate sufficient air into the dough and improve tenderness. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. Cookies is another favorite snack made from soft dough. rising agents and flavorings. 6. Pie filling must be made earlier and cooled before filling the pie shells. For best result. They should be removed from the trays immediately they are baked. Toss flour and salt together. The water is used to bind the ingredients. The tops at the top of each pie with fork or knife to permit steam to escape during baking. The pies are arranged in well greased baking trays and placed in pre-heated ovens. nor too soft or crumbly. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. BASIC PASTRY (FOR MEAT. The softer doughs may be dropped on baking trays for baking. After mixing. The flour must be of good quality in order to produce firm products. Cover the pie shells and seal properly. Plain pastry may be classified according to the ratio of fat to flour. sugar. eggs and milk. Fill with meat. . Cookies should neither be too hard. 8. The salt contributes to flavor and the fat gives tenderness. The dough is gathered to form a ball and rolled on a flat surface. salt and water. Gather into a ball and set aside for 15-30 minutes. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. After mixing. fish or sausage fillings. pies may also be fried in deep fat. board and dough when rolling. 2. Cookies can be mixed by creaming method or pastry method. It is made with flour. The pies must be sufficiently filled. Cold water is added gradually to the mixture and it is combined together. The surfaces may be smooth or rough. 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. 4. Sprinkle with enough cold water to moisten. 5. 3. When mixing and rolling. the pastry dough should not be over stretched when rolling and cutting. tender and golden brown in colour. Prepare the filling and set aside to cool. Makes 8 pies. Bake in pre-heated oven for 30-40 minutes. always set aside some flour that will be needed to sprinkle on. Alternatively. chilled and cut into desired shapes with biscuit cutter. It produces very tender and flaky crusts. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. pastries should be flaky. 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. Add the fat and mix until mixture looks like fine bread crumbs. Before mixing the ingredient for pastry. 7. It produced less flaky and tender crusts and it is often used for commercial productions. the dough is lolled. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. well folded and sealed together to prevent leakages. Cut the top with a fork and the beaten egg.
Handle dough as little as possible and place balts on a floured board. . Rub the sausage generously along the centre of pastry. 2. folding in and stirring well un flour is well absorbed. Stir-fry for 2 minutes and remove from heat. Rub in the fat into the flour. Using the rolling pin. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. peas. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. In a bowl cut in the margarine and rub in to have flour crumbs. 6. Cook for 8 minutes until beef is cooked. 3. In a saucepan. 2. roll out the dough into Y2 inch thickness in rectangular shape. Sift flour and salt 2. Make a well in the centre of the mixture and add water gradually to form a past. 5. nutmeg and sa1t Toss together until mixture forms crumbs. Sprinkle flour into the mixture. melt margarine or heat oil and add onion. Using a spoon. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 8. which now gives 4 sausage rolls. Remove 2-3 tbsp of flour mixture for rolling out. Gather the mixture in small balls without kneading. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Add the beef broth. See diagram for rolling out cutting guidelines. 4.54 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. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Add baking powder. Roll up the remaining pastry. Mix the sausage and curry or nutmeg. chopped and boil 2 ½ margarine or vegetable oil Method 1. spread the mixed sausage on the surface of the rectangle. 3. Add carrots. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. water and the seasonings stir well to mix up ingredients. 5. 4. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Use fork to cut the top of the rolls and place in greased pan. Fry for 2 seconds and then add minced beef or fish flakes. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg ½ tsp salt Vegetable oil for frying 45g (4 tbsp) sugar ½ tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 ½ tbsp powdered milk Method 1. 7. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 3. 5. Bake in preheated oven for about 40 minutes or till light brown. 9. 4. 6. Prepare the margarine or oil pastry. Roll over in two or three folding.
cut length wise through the middle and scoop out the yolks. flour and salt into a bowl. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. seasoning and water. salt. Do no knead pastry. Add the flaked fish. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Heat oil in deep fryer and fry the rolled up egg till golden brown. flour board with reserved mixture. Seal the edge of the last fold with little water. Sieve the baking powder. Heat the vegetable oil and onion in a frying pan for 2seconds. 4. 5. 3. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Split into 2 sections again and garnish with cucumber slice to serve. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 6. 2. Pre-heat oil and fry until light brown. 6. Make a thick paste with flour remaining margarine. 7. Allow chin-chin pieces to drain off oil after frying. 2. milk. 2. 3. 4. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Add cold water and bind together. 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. 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. Cover each half. Cut into rectangular shapes and fill them with the cooked fish filling. the chin-chin will soak the oil and will no be crisp. Stir well and sprinkle in the flour to bind the ingredients. 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 .55 2. If heat is too low or much quantity is fried at time. 3. 6. 4. Peel the boiled eggs. 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. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 5. Serve wit groundnuts as snack. salt ingredients thoroughly. curry. Gather the mixture into a ball and roll into ½ inch thickness on a board. 5. 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. pepper. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. pepper. Note: Corned beef or sardines can be used as alternatives. pressing together to form a whole egg again. Place the yolk in a bowl with the minced fish. 3.
Fold in lightly with a metal spoon. When baked. Peel hard-boiled eggs and set aside. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. mix flour. Heat oil for deep frying and cook the eggs under moderate.56 Method 1. 8. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Fry pies in heated vegetable oil till golden brown. sugar. Add cold water to make the dough. Put the mixture in to the greased pan over the paper and spread evenly. Gather the soft dough in a ball. 5. heat until the coating is golden brown on all sides. Sieve flour. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Sieve baking powder into the sieved flour and sieve the sugar separately. Cut the margarine into the flour ingredients. 8. Grease a swiss cake pan and line with a greased paper. 9. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Use a pastry cutter to cut pie shapes. with a portion of dough. vegetable oil for frying . Coat the remaining eggs. 2. 4. 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. Fill each pie shell with the prepared filling. Now coat the shelled egg with remaining flour and wrap each egg. 4. Cut into smaller rolls. Rub in the margarine for the flour mixture to form crumbs. 5. Bake in a pre-heated oven until golden brown and firm. 5. 7. Now spread the warm jam all over the surface of the rectangular-shaped cake. Gradually fold in the vanilla and warm water. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 7. Serve as snacks. sugar and salt together 3. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 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. 3. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. Now whisk. After 5 minutes of whisking. salt and baking powder into a bowl 2. turn out the cake on a sugared paper and remove the baking paper carefully. without stretching. Remove sugared paper and cool the roll on a cake rack. 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. 2. 6. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Roll out pastry about ¼ inch (1/2 cm) thick. 3. 6. Taking one at a time. Make a well in the centre. Reserving one table spoon of flour. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. drain serve as snack or cocktail.80m1 water ½ tsp baking powder Beans. 4.
3. sugar and vanilla. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. ensure that you use appropriate’ utensils like jugs. Put 2 or 3 cookies together with the vanilla filling in between them. malted and vegetable juices. egg hot drinks. fresh fruits drinks. 2. 3. ensure that good quality fresh fruits are used. 3. 5. Maintenance of proper hygiene is important when handling the ingredients. Also. Cream margarine and sugar. beat until blended. 4. 2. tea. However. the beverage is known as fruit drink. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. Nourishers: Milk shakes. Soft drinks. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. add flour and mix well. Add sugar alternately with egg white. Beat in egg and vanilla. Shred coconut and set aside. Chill for ease in handling. 7. as accompaniments to meal or the final course of a meal. Place the balls apart in an ungreased baking tray or sheet. Bake for 8-10 minutes. beating until light and fluffy. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. Stir in the coconut and mould into I inch balls. Remove from heat and cool on wire racks. lemon grass and scent leaf tea. Nutritious drinks provide specific nutrients to help fight illness. 4. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. fruits juices. 2. 8.58 Method 1. 2. egg drinks. flask and teapots. fat. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. tea and cocoa are popular in meals. stimulating drinks between meals. They are grouped as follows: 1. 5. 4. Milk contains protein. Stimulants: Coffee. minerals and vitamins. 6. Allow them to cool thoroughly before removing them from the baking tray. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. 5. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. Cream margarine. Sedatives: Alcoholic drinks. Make 3 dozens. 6. Refreshers: Fruit drinks and soft drinks. . Energizers: Malted and vegetable drinks. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Blend vanilla and desired food colouring. When preparing beverages. Peel or scrape off the brown back of the coconut flesh. mineral water. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Beverages may come from mostly animals or fruits and vegetables. 6. They are later mixed with water or other beverage and served chilled. beer etc. Use filling for sandwiching sponge cakes as well. Gradually add flour. coffee. Bake in slow oven for about 20 minutes or until firm to touch. fruit and milk drinks are more nutritious. boast the body’s energy and vitality and ensure a healthy lifestyle. Makes 2 ½ -3 dozens. Stir in the water. cocoa. 3.
2. 2. Slice the bananas and dice the pineapple. reserving the shell. 3. Remove seeds. Scoop out the melon fruit. scoop out the pulp and squeeze out juice through a sieve. Sweeten with syrup 3. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Wash fruit and cut into sections. 3. Cool and add to fruit drinks. 2. . Stir in the orange juice. discarding the seeds. Pour over the juice in a jar. Chili before serving. Add syrup to taste and the lemon juice. Place the sugar and water in a saucepan and heat till all sugar are dissolved. 3. Combine these in a bowl to prevent browning of the bananas. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. 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. peel pawpaw and remove the seeds. Boil for another five minutes for4fie syrup to thicken slightly. Boil the water and leave to cool. 2.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Make ½ inch water melon cubes from the scooped watermelon. Squeeze out the juice. Leave to cook and chill before serving. 4. Orange and pineapple juices maybe added. Wash and cut fruit into halves. Using a sharp knife. Blender can be used to crush the pulp before sieving. 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. Wash. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. trim the edge for the watermelon shell by cutting a saw tooth edge.
The fleshy part of pineapple is cut and served as a dessert or refreshments. Scrub pineapple. 3. 3. Method 1. Cover and keep drink until cold. Filter very well and discard the chaff. Wash. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Cut into small chunks and put in a bowl. Remove from heat. Serve chilled. 4. Add ice blocks to serve immediately. Mash the pawpaw or pulp in a blender. 2. Alternatively. Use a blender or juicing machine to blend the fruits. Sort the dried zobo flower to remove all dirt in it. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Add the pure water to filter and obtain the juice. 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. Serve chilled in glasses and garnish with lemon/lime slices. stir in the ginger or cloves and set aside for few minutes. 2. Garnish side of glass with cucumber/lemon slices. Boil the 3 litres of water and pour over the washed zobo. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Wash lemon(s) and squeeze out the juice. Cut beetroot in to small pieces as well as the apple. 5. Pour into jugs and chill before serving. Wash. Stir in ginger. peel and remove the hard core at the middle. 4. Add the pure water and strain into a glass jug. 2. Add previously boiled water to mashed pawpaw and strain into a glass jug. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. 6. Add the bitter lemon last. Add lime and syrup. Sweeten with syrup or honey if desired. scrape and grate carrots. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 7. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Leave to cool completely. 5. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. remove immediately from the water and place them in a sauce pot. 3. CHAPMAN’S DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices. Stir in the pineapple juice and sugar to taste.60 2. Sweeten with syrup and add the lemon juice. but do not peel beet root. Wash them in clean water. 4. Mix well and pour in to cocktail glasses. 2.
Chill the orange juice and the wine. M ix in remaining water and strain the liquid into a glass jar. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1.61 Method 1. Serve in tall glasses garnished with few pawpaw chunks. Pour liquid into a pot. Mix all the ingredients in a punch bowl. Note: Pineapple or grape fruit juices may be used or added. Pour the fruit juices and tea over a large block of ice in a punch bowl. Chill till serving. Mix the orange juice and milk together. 2. 4. Crush it and pass through a sieve to extract the juice. Wash fruit very well. Remove the flesh of the sour sop and discard the seeds. Chill and serve garnished with lemon slices. Slice into bits and put in a bowl. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. 3. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. 2. Filter the mixture through a fine sieve into another plastic or glass bowl. Wash and peel bananas/plantains. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). 6. 5. chilled. Place in a bowl and add a little water to the fleshy part. 2. 2. 5. Add milk flavour 2. 3. Add syrup and nutmeg/vanilla. 3. Avoid use of aluminum utensils. sweeten to taste with the sugar or honey. Garnish with orange slices serve in tall glasses. Add the bitters and ginger ale. 4 lemon slices 2 tbsp sugar syrup . 4. Pour mixture into an air-tight plastic bowl and cover well. add sugar or syrup (if necessary) and boil for 20 minutes. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 6. Mash but do not blend the plantain pieces and add the water. After heating cool and chill drink till service time. Serve immediately in wine glasses garnish with lemon slices. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top.
Serve into four glasses and add ice cubes. Mix well after each addition. Serve chilled. Chill the brandy. Stir in the brandy. 2. Wash and break eggs into saucer. Cover the jug and allow the lemonade to cool. Add the lemon rind pour the water into the jar. Note: Oranges. 2. 3.62 Method 1. tangerines. Stir well and add the wine or ginger ale. Cut into pieces. Combine the juice in a bowl. Add ice cubes and lime/lemon slices and serve chilled. Wash lemons. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Half a teaspoon of brandy flavor can be used in place of pure brandy. Stir in the remaining orange juice. Strain the juice into a jug. Pour into glasses. 4. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. 3. Mix all ingredients either by whisking or mixing in a blender. Add eggs to mixture. 2. Wash and cut apples into sections. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. 2. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. 3. one at a time. lime or grapefruit can be used in place of lemon or in addition to lemon. Dissolved sugar in water. strained juice and sugar syrup. 3. Push the lemon pieces and apple sections through a juice extractor/blender. 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. Dust with nutmeg as garnishing. Add sugar if desired. 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. Serve chilled with lemon slice topping as garnishing. Blend half of the orange juice and milk in a blender until smooth. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Add the syrup to the juices 4. Stir in the syrup and strain. Squeeze the juices from the lemons into a jug. 2.
Therefore. Serve chilled in glasses with ice cubes. vegetable tarts. Cream eggs and sugar. appropriate cooling temperature is important for maximum enjoyment of such dishes. Beat in the vanilla and lemon extract. Wash. Stir in the run or run flavouring. 6. it is important to maintain good hygiene in order to prevent contamination of the products and prevent excessive changes in temperature This is very important in serving milk and fruit salad desserts. Fold in the melted margarine or vegetable oil gently. 3. Most light desserts are usually served chilled. 2. 5. Leave to cool 3. Add the remaining water to the crushed mango and filter out the liquid. Mix carefully until slightly smooth Handle pastry gently. 7. 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. 3. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . cakes an puddings) and light dessert dishes (ices and fruits). cloves and vanilla Mix thoroughly. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. They increase the enjoyment of meals. Place in a bowl and mash very well. 2. Remove from heat and whisk until cold and thick. beans pie or fish pie. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 3. 4. Add three quarters of the water to the carrots and strain out the liquid into a bowl. stirring well till dissolved 2. In preparing and serving desserts. Cover and set aside. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. They are usually served as the third courses in meals (fruits pies. peel and chop mango flesh. Continue until smooth mixture that light. Place in a greased. Melt margarine and leave to cool. Fold in sifted flour and baking powder very gently 6. making sure that it is not stretched 4.63 Sugar to taste 800m1 water Method 1. 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. creamy and double in size is obtained. sugar and cream of tartar in a bowl over a pan of hot water. Add margarine and nix well 2. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. floured baking pan. 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. Whisk eggs. Cut up carrots and blend to a smooth pulp. 5. Allow to rest in a cool place before using for jam tarts. Mix the carrot and mango drink in a jug and sweeten with honey or sugar.
milk. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). 3. 6. Gradually add the vanilla or banana flavor essence. 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. Get the egg-milk mixture from freezer and beat till smooth and creamy. vanilla. Prepare cornstarch with little boiled water. Remove from heat and leave to cool. add sugar. 2. 3. Heat milk to lukewarmness. mixture. salt and milk. 5. and bake for 25 minutes.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 4. 5. 2. Separate eggs . nutmeg and salt. 3. Return to sauce pan and cook over medium heat. Makes 6-8 servings. 3. Place the milk mixture over water simmering in the pan. 2. stirring constantly as the mixture boils. Fold the egg whites into the egg yolk and milk mixture. Freeze for 30 minutes until mushy. Cook for 2 minutes longer and remove from heat. Serve as dessert. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Serve in cups. Beat the milk mixture until thick and stiff enough to form peaks. 4. 2. 4. Cook water in a pan and leave to simmer. Pour into greased baking pan. sugar and egg yolk together. 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. 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. Dissolve gelatine in 2 tbsp water and stir into milk mixture. Mix cornstarch or custard and a little milk. Vanilla/nutmeg Method 1. . Add vanilla and chill before serving 8-10 servings. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Do not allow to boil.serve topped with cornflakes. Freeze in covered plastic container until it is firm (4hrs). Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Heat the mixture to hotness. Add the cooked cornstarch and mix well. make it thick and set aside. stirring until it thickens. stirring constantly with a wooden spoon. fruit chunks or jam. Beat egg yolk and blend 25g of sugar. Beat reserved egg whites to stiffness and fold into the cooled milk. beating only the milk. Beat eggs slightly. Add vanilla and pour into a shallow pan.
Pour warm milk over egg mixture. Scoop into cocktail glasses and garnish with a slice of lemon. 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. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. 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. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. 4. (not hard frozen) stirring once. Serve decorated with corn flakes. Combine all the fruits in a bowl. Juice from pawpaw can also be added. 2. 4. Add the remaining sugar and lime juice. Top with coconut pieces. Dissolve gelatine in the remaining 2tbsp4water over low heat. Heat 250ml milk diluted with 3tbsp water to warmness. 5. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Remove from the hot water bowl and leave to cool. Cool and bottle. While still hot. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Keep refrigerated. Beat eggs. sugar and vanilla/banana flavour together. 2. 3. Colour is golden brown. except shredded coconut. Bring out and beat well again till mixture is fluffy Mix cornflakes and coconut flakes and line the bottom of a square dish Pour ice cream over coconut and com flakes. Mix orange juice and honey and pour over the fruits. stirring occasionally. 2. Toss gently again before serving into cocktail glasses or salad cups.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Use as spread for bread and filling for doughnuts. Combine all the above ingredients in plastic bowl and mix well. 3. Cook until set but not sticky (about 35 minutes). Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. 4. 3. Toss gent1y using a wooded spoon. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. 3. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. vanilla . 2. Freeze until mushy. Cover and chill for at least 3 hours.
vanilla. Add the beaten 1 egg and whisk till thick. . Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar.66 Method 1. Whisk gelatin till fluffy. Bake in a preheated oven for 30. When set. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Add lemon juice and sugar. ginger and remaining sugar 75g over a boiling water till melted. 5. Sprinkle ½ of the corn flakes into a round or square pans. Dissolve gelatin and chill till firm. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. 2. 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. 4. Press the juice through a sieve into a bowl and reserve the juice. Beat milk until thick. 6. m. 5. Peel and chop the mango flesh. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Beat eggs and add the flavourings. 2. SPECIAL PUDDING 125grams margarine 1 egg ¼ tsp salt ½ tsp all spice/cinnamon 120 grams sugar 130 grams sifted flour 1 tsp baking powder/soda 100g currants/raising(optional) . Scoop gently into desert cups and top with the mango chunks. 3. 6. lemon juice. mixed fruits ginger and nutmeg. Whisk the chilled milk and sugar. 4. Gradually add the gelatin mixture. 5. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. 6. Sour sop juice (undiluted) may be used. add the gelatin mixture and beat well. 3. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. vanilla and lemon.40 minutes. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Chill milk for about 3 hours. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. When the pudding are cooked. Mix gently. beat gelatin until fluffy. Allow to cool Place sauce on plate and serve the pudding on top. 3. When the bread is softened. 7. 4. Add the mango juice. Chill the milk for 3 hours 2. add the eggs. combine100g of margarine. Cover and freezer till set.
Spoon into well-greased custard queen cake cups ¾ fullness. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. 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. Spoon the fruit chunks evenly over the batter. and all spices in a separate bowl. FRUITED ICE MILK 1 firm mango. Makes 10 serving. salt and baking powder together. egg and milk. diced 100g raisins . 6. 6. orange and mango ½ tsp nutmeg Method 1. flour. 2. Sieve well Add the raisins. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Grease generously two shallow round pans. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. 5. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Heat the cold water and sugar in a pan till the sugar dissolve 2. When set remove from heat and place upside down in dessert bowls to serve. In a bowl. flour. 3. 5. Add vanilla. Serve into dessert plates and top with ice cream or vanilla sauce. 3. Mix salt. Remove from freezer and whisk the mixture return to the freezer and freeze till ice is semi-solid Scope into dessert bowls and serve cold. Melt margarine in a square or round cake pan 2. Remove syrup from heat and cool. Add the sugar. Cream margarine and sugar till fluffy. Wash peel and chop pawpaw 4. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. nutmeg and baking powder Stir in the milk until smooth 3. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. sugar. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. mix flour. Bake in 350 of pre-heated oven for 45 minutes 6. 4. Alternatively. Make 6 servings. 4. Add the remaining ingredient and mix together. 5. Add flour ingredients to the creamed margarine mixture and blend well. baking powder/soda. Bake pudding over medium heat till it is set (about 20mmutes). Blend in the milk gradually 2.67 Method 1. 4. pudding may be streamed on top of the cooker. Pour into the pan with the melted margarine. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set.
Serve in cocktail glasses. 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. . Remove from freezer and whisk very well Add the sugar and whisk again 3. Cover the bowl and return to freezer and freeze till firm.68 Method 1.
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. rolling boards and pins. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. rich cake etc) and obtaining the ingredients specified by the recipe. richness. 2. Nozzles are available in different shapes and sizes. egg beater. eggs. 8. 7. 3. 6. The only special tools needed are as follows: 1. The following are some specialized pieces of cake decorating equipment: 1. wooden spoon. Set aside. Always defrost the cake completely before icing. (marble. . Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Success in cake icing depends on three major factors: 1. zigzag ruler/comb etc. nozzles. 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. 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. cake pans. 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. mixing bowls and spoon. cake boards. The type of ingredients used and mixing technique. Cake Baking Information 1. decorating bags. Scrapers: These are serrated edge triangular metal or plastic tools used for giving patterned surface to the sides and tops of cakes usually coated with royal or butter cream icing. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. For cake baking: Cake recipe. 2. Place the cooled cake in a cake board for the icing. spatulas or palette knife. 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. margarine. decorating rule or comb. electric mixer. Lift the pan off carefully and let the cake cool completely for at least one hour. if frozen. 2.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 8. For the decoration: Decorating syringes or tubes (plastic or metal). 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. Start by deciding on the type of cake desired. 3. Skill in application of creative knowledge in designing special decorations. design rollers. carrot cake. 7. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. The right equipment 2. 5. It is available in plastic or foil scaled thick papers. marking rings and cutters (plastic or metal). Creaming gives better result. plastic or metal turntable. cooling racks. When baked. coffee. scale and other measuring tools. Different shapes are available according to cake pan sharp. Consider method of mixing. It should have soft natural brittles that should leave no marks when brushing. For the icing: Icing sugar. sieve etc. 5. electric mixer. place the cooling rack over the top of the pan and urn both pan and cake over. 3. Icing also contributes to the taste of the baked product and prevents loss of moisture. icing colour kits. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. ingredients. 3. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. aluminum foil wrap. Cream the cake and mix to recipe directions. 4. Spread the batter evenly to the sides of the pan. Place the cake in the pre-heated oven and bake according to temperature specified. 4. Pre-heat the oven to temperature (gas mark 3) specified by recipe. wooden spoon. The main purpose of icing cakes is to enhance the beauty. To remove cake from the pan. aesthetic value and quality of cakes. Cake Board: Necessary for placing the cake. 6. remove cake from oven and let cool in the pan on a cake rack for 10 minutes.
jugs and scale. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 7. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Continue beating till the mixture is stiff but is of spreading consistency. 4. Place margarine. 7. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Re-beat the icing mixture and spread generously over the cake surface. vanilla and half of the milk in a mixing bowl. Use a pastry brush to remove loose crumbs from the cake. making sure none of the egg yolks get into the white and beat gently to stiffness. Add more sugar to make icing stiff if necessary. 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. Cover and set aside for about 30 minutes. 15. It Is usually expensive but use full for perfect finish. spoons. 13. 5. 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. 3. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. Add remaining sugar to make icing stiff if necessary. Separate egg white from the egg. The cake with sugar. BUTTER CREAM ICING 1kg icing sugar (sifted) 2 tsp vanilla essence 75ml tbsp milk (diluted) colouring One 8 inch diameter baked cake Jam or sugar syrup 1 tbsp lemon juice 250g soft butter or margarine/solid shortening Method 1. Apply sugar syrup or jam all over the surfaces of the cake. syrup/jam for cake icing to stick well to the cake. Brush off cake crumbs and position the cake properly on the cake board. sifted icing sugar. Mix Bowls: Plastic. glass or stainless steel bowls that are easy to hold and is provide good support. 6. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Cream with wooden spoon or electric mixer. 6.70 9. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. gradually stir in sifted 900g icing sugar arid egg white. 11. Follow the icing tips presented in this book. 14. 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 . Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 9. Reserve the remaining sugar. 2. In a mixing bowl. Icing/Turntable: Metal or plastic cake stand that revolves ort urns particularly in icing or piping the sides of around cake with royal or buttercream icing. 10. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 4. Place the cake on a cake board. These include cups. Sift the icing sugar. 12. Add the glycerin and lemon juice. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. 3. Beat well with a mixer or wooden spoon. 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. 2. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. using palette knife or spatulas. Cutters: These are available in different shapes and sizes. 8. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. For icing. 5.
3. 12. using cake smoother. Use cutters to make plaits. Trim excess from the base. For decorative rolling. allow it to defrost and knead again until soft and pliable. Leave paste in air tight container of room temperature for about & 12 hours before using. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface.71 Method 1. Gather the sugar and gelatin mixture into a firm ball. 2. 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. and water (a drop at a time) and if it is too soft. 4. use a textured rolling pin to roll over the coated cake to give the design on the pin. 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. Beat the egg white and glycerin in a bowl till frothy. Roll out the fondant in enough portions. 9. Dusting corn starch powder or icing sugar on a flat surface. 10. 3. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Let mixture stand and cool to lukewarm. Add the beaten egg white. As you roll. 7. remove the mixture from heat and add drops of flavour or colouring if desired. pliable and no longer sticks to the hands. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Place the mixture over low heat and heat until dissolved. Now place half of the sifted icing sugar in a bowl and make a well. Note: Alternatively. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. Combine gelatin. then place the paste in a plastic bag. liquid glucose. a little at a time until the icing sugar are added. 3. knead the sugar mixture or fondant. . Smooth and shape the fondant on the cake. Gently. Attentively. Gently lift the fondant over the rolling pin and place over the jam coated cake. 2. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 6. Method 1. add more icing sugar. Attaching ornaments and sugar beads if desired. Continue to knead until the ‘fondant is smooth. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. Add the sugar and blend them very well. 6. . If fondant is too stiff. add the liquid glucose and water. glycerin and cold water in saucepan and stir well until thick. 7. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. flower or other designs such as board twists. 11. using a wooden spoon until mixture is fully mixed up. use a pastry cloth to roll out icing for smooth finish. 5. Coat cake surfaces with j am or syrup. Mix icing sugar and gum together. When ready to use. Stir in the shortening and while shortening is not completed melting. 8. 2. leaves. 5. use same method of preparation to apply petal taste icing using these ingredients. Knead well. Decorate with piping softer icing or cut out flowers and designs. Mix in more sugar. using a rolling pin on a clean board. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. 8. bring out from freezer. 4.
A turntable or a turning cake stand makes it easier particularly for round cakes. 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. 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. 2. To achieve good decoration. In the 45° position. guide the decorating tip with the other hand. Start icing from the top of the cake by: (a) Placing a large amount of icing on the centre of the top (for royal and butter cream icing). Before making decorations. Give a smooth finish. (b) Spread across the whole top surface. 1. . 4. (c) Pushing the excesses to the sides. Using a bread knife. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. Choose desired or appropriate type of icing. 3. Making ones special design promotes creativity and originality. check the recipe for rolled fondant icing. Filling the decorating bag/syringe or tube: Use a palette knife/spoon to fill the bag or tube from the pushing end after coupling the desired decorating tip/nozzle. 3. 2. trim off the crown or raised portions of the cake. Use a mixer to combine the ingredients. Decide on type of decoration to be done on the cake as well. Away practice the decoration on another surface before applying directly to icing coated cake. 5. Cakes baked the previous day are more easily decorated. (d) Ice evenly all over the top and all the sides till all surfaces are iced. As a basic rule. Piping is very popular way of decorating. In the 900 angle. when planning for the cake. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. sugar paste etc. flowers and stars stand out in the cake. Colour is what gives icing beauty and personality so that the cake boarders. chilling the cake first is recommended. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. To make this easier. 4. Use good quality ingredients and avoid icing sugar that is already caked or solidified. Allow first coat to dry (about 30 minutes or more). follow these guidelines. It involves the use of piping set (decorating bag or syringe). 3. stars. apply pressure with the other hand that follows next. 5. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Use toothpick to add paste colour while liquid colouring in added is drops. 9. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. Coat the surfaces of the cake with apricot jam or sugar syrup.72 GENERAL RULES FOR ICING 1. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. pushing the icing towards the opening or nozzle. flowers and shell designs require stiff icing consistency. Flavouring may be added to the icing if necessary 10. Boarders of cake need medium of consistency for ease in squeezing out the icing. Sieve the icing sugar before use for smoothness. 7. Always use enough of any colour because it is difficult to obtain the same icing colour later. leaves. 6. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. The basics of piping on iced cake include the following: 1. When mixing. For royal icing and butter cam icing. Chilling the cake before it is iced also makes icing easier. Fill the bag or tube half full of icing. This can be done after the cake is completely cool. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. For fondant icing. Freshly baked cakes tend to crumble and flake off their crumbs. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Apply a little pressure to the palette knife and smoothen the top last. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. 8. a few drops of blue colour or lemon juice can be used to whiten the icing. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. it is important to have an idea of the cake design and the details you desire. With one hand. Start by leveling the surface to ensure that the top is even and not peaked.
Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 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. Control and stop applying pressure when the decoration is created. start another shell on the tail of the previous one. Stars: In order to make stars. bows. the larger he decoration. The most common types are as follows: 1. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. Writing: To print or write words. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Dots/balls: To make dots. Ornaments. lift the tip of the nozzle slightly to let icing build up the fan into a full base. flowers like small rose and basket weave. use special metal or plastic cutters. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. 4. Shell nozzle has serrated curved opening which is used for making shells. Leaf: To make a leaf. Such twists can be used as boarders. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Twist the end of the bag closed. 3. or b. Prepare rolled fondant icing and roll out on the flat surface. use the plain round nozzle used for dots to write.73 4. To make the above mentioned techniques follows these tips: 1. . 6. 4. and heavy pressure. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. Round nozzle has plain round opening and comes in various sizes. Shell: To make shell. 3. pulling tip away to form the shell’s tail. Zigzag: To make zigzag. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. beads and outline of shapes. Pull tip way. letter and numbers. 2. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. zigzag and rosettes or drop flowers. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. 5. 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. rope boarders and puffs. When dry. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. lines. This nozzle is used for writing messages. beads and balls. 5. stems of flowers. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. 2. Use this nozzle to print horizontal lines. Follow these guidelines in making cut-out patterns decoration. cut many shapes and place them on a floured surface for them to dry. stars or other shapes. c. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. Press out the icing with enough pressure to build the bead of ball as for stars. using butter cream icing. 3. 2. 5. With the other hand. attach the cut outs to their position on the cake. You may also write straight unto he cake surface. The shapes are usually cut out and left to dry before being pasted on the iced cake. Using cutters for roses. ribbons and live lowers may also be added as decoration. Relax and stop the pressure. the bigger the opening. Apply a little pressure to press out the icing and pull the tip away and the star is formed. hold the tube of 900 angle with the surface of the cake. 1. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. making dots. For a row of shells. shells. Star nozzle with star-shaped opening is used for making stars. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Check diagram in the book on directions. 4. vertical lines and vary lines by moving the nozzle in straight lines.
74 REFERENCES Ceserain. J.England The Broadwater Press Ltd.merehurst.A Beginner’s Guide. Tiger Books International. (1990) Practical Cookery. Patricia (1984) Family Cookbook. Oxford. Ilodder and Stonghton Education Ltd. . V.A. Wisconsin. Ideals Publishing Corporation.COEWA Publishers. Hong Kong: Ohenheimer Publishers. Kemt. Merehurst (2000) Beginners Guide to Cake Decorating: www. Ferguson. . Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Stanley Thomas Publishing Ltd. Henson. (1981) Basic Cookery.S. O’ Reilly. (1985) The Students Cookery Book. Oxford University Press. England. Wiltonn Enterprises. (1 994) The Complete Cook London.Wright. Illinois-U.T. Culpitt. E. Warn. G. Wilton Enterprises (1987) Cake Decorating. and Kinton R. (1990) Creative Cake Decorating Made Easy Heart Fortishire.The Process Approach.. Stephenson. Mc Cormick &conpany (1991) Mc Cormick Cook Book.com Ochonogor.0 (2002) Food Preparation and Service. E.
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