Course: Catering & Cake Decorating

Learners Name: Miss Svetlana

Dowding
Lecture’s Names: Sir Wendell White
Sir Christopher
Cohort: 4 months
q
 Tricolour Cake
Ingredients
4 cups flour
2 cups margarine
2 cups white sugar
8 eggs
2 tsp essence
2 tsp baking powder
Red, yellow and green food colouring
1 tsp orange zest

Method
1. Preheat the oven to moderately hot,
2. Cream sugar and margarine.
3. Add one egg at time, cream until light and fluffy. Add essence and zest.
4. Sieve flour and baking powder.
5. 22Fold flour into wet ingredients.
6. Divide the mixture into three. Put two to three drops of red in one and add two to three
drops in another.
7. Put one layer on top of each in a greased cake pan.
8. Bake for 30-40 minutes.

Chocolate Chip Cake

Ingredients
3 cup flour
2 cups white sugar
2 cups margarine
8 eggs
2 tsp baking powder
2 tsp essence
1 cup chocolate chips
1 tsp orange zest

Method
1. Preheat oven to moderately hot.
2. Cream sugar and margarine.
3. Add one egg at a time, cream until light and fluffy, add essence and zest.
4. Sieve flour and baking powder, mixed chocolate chips with some flour.
5. Lightly fold flour into to wet ingredients.
6. Fold in chocolate chips.
7. Pour into half pound baking pans and bake for 30-40 minutes.

Pineapple Cake
Ingredients
4 cups flour
2 cups margarine
2 cups margarine
8 eggs
2 tsp essence
2 tsp baking powder
½ cup fresh pineapple
1 tsp orange zest
½ cup pineapple juice

Method
1. Preheat oven to moderately hot.
2. Cream sugar and margarine.
3. Add one egg at a time, cream until light and fluffy then add essence and zest.
4. Sieve flour and baking powder.
5. Lightly fold flour into wet ingredients.
6. Core out pineapple and place in a greased pan. Put cherry in the centre of the
pineapple.
7. Pour the mixture into the pan and bake for 30-40 minutes.

Orange cake
Ingredients
4 cups flour
2 cups margarine
2 cups white sugar
8 eggs
1/w cup orange juice
2 tsp baking powder
1 tsp orange zest
Method
1. Preheat oven to moderately hot.
2. Cream sugar and margarine.
3. Add one egg at a time, cream until light and fluffy, add essence and zest.
4. Sieve flour and baking powder.
5. Lightly fold flour into wet ingredients and add orange juice.
6. Pour into two halves pound cake pans and bake for 30-40 minutes.

Chocolate Strawberry Cake

Ingredients
4 cups flour
2 cups white sugar
2 cups margarine
2 tsp baking powder
1 cup chocolate (melted)
8 eggs
1 tsp zest
2 tbsp cocoa
1 tsp orange zest
Method
1. Preheat oven to moderately hot.
2. Cream sugar and margarine.
3. Add one egg at a time, cream until light and fluffy, add essence and zest.
4. Mix strawberries and chocolate chips with some flour.
5. Lightly fold flour into wet ingredients, add the strawberries and chocolate chips and
fold in.
6. Pour into two half pound cake pans and bake for 30-40 minutes.

Chocolate Cake
Ingredients
3 cups flour
2 cups white sugar
2 cups margarine
8 eggs
2 tsp baking powder
2 tsp essence
1 cup cocoa powder
2 tsp orange zest
Method
1. Preheat oven to moderately hot.
2. Cream sugar and margarine.
3. Add one egg at a time, cream until light and fluffy, add essence and zest.
4. Sieve flour, and cocoa powder and baking powder.
5. Lightly fold flour into wet ingredients and add orange juice.
6. Pour into half pound baking pans for 30-40 minutes.

Black Cake
Ingredients
8 oz margarine
8 oz sugar
8 oz flour
6 eggs
1 tbsp mix essence
1 ½ lb fruits (grounded)
¼ lb mix peel
1 tsp ground cinnamon
¼ pt caramel, very dark
1 tsp nut meg
½ pt red wine or rum
1 cup peanuts – halves or quartered
Method
1. Follow the creaming method.
2. Sieve the flour, nut meg and cinnamon.
3. Add fruits, mix peel, peanuts and caramel. Mix together thoroughly.
4. Fold the flour into the above mixture.
5. Pour into prepared baking pans.
6. Bake in a moderate oven for 1-2 hours.
7. Soak with wine or rum.

Carrot Cake
Ingredients
 1 cup vegetable oil
1 cup light brown sugar
3 eggs
1 ½ cup grated carrots
1 cup golden raisins
2/3 cup walnut pieces
Grated rind of one orange
2 cups self-rising flour
1 tsp baking soda
1 ¼ tsp ground cinnamon
1 ½ grated nut meg
Strips of orange zest to decorate
Frosting
1 pack cream cheese
1 pack icing sugar
2 tsp orange juice
Method
1. In a large bowl beat the oil. Brown sugar and eggs together. Stir in the carrots, walnuts
and orange rind.
2. Sift together flour, baking soda, cinnamon and nut meg, then stir evenly into the carrot
mixture.
3. Spoon the batter into prepared cake pans and bake in a preheated oven for 40-45
minutes until well risen and firm to touch.
4. Remove the cake from the oven and set on a wire rack for 5 minutes. Turn out onto the
wire rack and leave to cool completely.
5. For the frosting, combine the cream cheese, confectioners’ sugar and orange juice in a
bowl and beat until smooth. Spread over the cake and swirl with a spatula. Decorate
with strips of orange zest and serve cut into squares.

Sausage & Cheese Pie

Filling
4 cups flour
 1 cup margarine
2 eggs
1 cup sausage
1 cup milk
1 cup water
2 tsp mustard
Salt to taste
1 tsp pepper
2 tsp baking power
1 tsp yeast
1 tsp celery
Method
1. Preheat oven to moderately hot.
2. Melt margarine and set aside to cool.
3. Sieve flour, add all dry ingredients, cheese, yeast, baking powder, celery, sausage and
pepper.
4. Beat eggs with milk, mustard and salt the add water.
5. Make a well in the centre of the flour, pour in the egg mixture.
6. Stir in until all the flour is moistened.
7. Pour into lined muffin pan and bake for 15-20 minutes.

Chicken & Cheese Muffin

Filling
4 cups flour
1 cup margarine
 1 cup cooked chicken
1 cup cheese
1 cup milk
2 eggs
2 tsp baking powder
1 tsp yeast
1 tsp pepper
1 tsp celery
2 tsp mustard
Salt to taste
Method
1. Preheat the oven to moderately hot.
2. Sieve flour, add all dry ingredients cheese, yeast, baking powder, celery, pepper and
salt.
3. Melt margarine and set aside to cool.
4. Lightly beat egg with milk, mustard, melted margarine and water.
5. Make a well in the centre of the flour, pour in the egg mixture.
6. Stir in until all the flour moisten and fold chicken.
7. Pour into lined muffin pan and bake for 15-20 minutes.

Banana Muffin
Ingredients
1 lb self-rising flour
3 large cayenne bananas (peeled & mashed)
 2 eggs
1 tbsp mixed essence
½ tbsp grated nut meg
½ tbsp cinnamon
4 oz or ½ cup margarine
1 cup milk or milk to mix
Method
1. Measure flour and place in a mixing bowl and add spices.
2. Add mashed bananas.
3. Melt margarine and add milk, essence and beaten eggs.
4. Make a well in the centre of the flour mixture and add liquid mixture, stir until all flour is
moisten but do not beat mixture the mixture it will be lumpy.
5. Place in a greased muffin, pan and bake in a hot oven until golden brown.

Cheese & Celery Muffin

Ingredients
4 cups flour
1 cup margarine
 ½ lb cheese
¼ cup celery
2 eggs
2 tsp mustard
2 tsp baking powder
1 cup milk
1 cup water
1 tsp wiri wiri pepper
1 tsp chopped celery
Salt to taste
Method
1. Preheat oven to moderately hot.
2. Sieve flour mix in the dry ingredients, cheese, pepper, salt, baking powder and celery.
3. Melt margarine set aside to cool.
4. Lightly beat eggs, milk, margarine, mustard, and add water.
5. Make a well in the center of the flour, pour in egg mixture.
6. Stir until all the moistened, do not beat the mixture.
7. Pour into greased muffin pan.
8. Bake for 15-20 minutes or until golden brown.

Donut
Ingredients
1 and ½ cups all-purpose flour maida plus more for dusting.
 ½ cup milk plus 3 tbsp
2 tbsp melted butter
1 tbsp sugar
1 tsp instant yeast
¼ tsp baking powder
½ tsp salt
Method
1. Take flour, salt, baking powder, yeast, sugar in a bowl. Mix well.
2. Make a dent, add melted butter, warm milk.
3. Mix and make a sticky dough. The dough should be on a sticky side but not watery. So
adjust the milk or flour as needed.
4. Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/
lid.
5. Once the dough is double in size after rising (will take 1 hour), punch and knead again
smoothly. Use gloves.
6. On a clean counter top, sprinkle flour and spread out the dough to thick sheet.
7. Using a lid or round cookie cutter, cut into circle. Use a smaller lid/cookie cutter to
punch holes inside the disc.
8. Work on the remaining dough and to finish the dough using same process.
9. Heat enough oil in a flat bottom pan and once oil is hot, drop the doughnuts carefully
into the oil. Few per batch depending on the size of pan.
10. The oil should not be fuming hot, just right. So regulate to medium or low heat while
frying.
11. Cook both sides until golden brown in colour. Repeating this step and then finish.
12. When the next batch is cooking, coat the previous batch with fine grain sugar and
arrange on a wire rack or box.
13. Fry the cut centre part of the dough too and enjoy as doughnut holes.

Pasta Salad
Ingredients
3 cups spiral pasta boiled in salted water and drained
 2 sweet peppers cut into strips
1 cup sweet corn
1 cup sweet green peas
2 tomatoes cut into small wedges
¼ cup glazed cherries
2 tbsp finely chopped eschalot
1 onion cut into rings
1 vegetable cubes
2 tbsp margarine
¼ cup mayonnaise
1 tbsp mustard
½ cup raisins
Method
1. Sauté celery, onions, eschalot and cube in margarine.
2. Add the sweet pepper, corn and peas. Stir fry for about 2 minutes.
3. Remove from heat and add to the cooked pasta.
4. Stir in mustard, mayonnaise, glazed cherries and raisins.
5. Turn into glass bowl.
6. Garnish with the tomatoes.
7. Put to chill.

Pineapple & Chicken Salad

Ingredients
1 large ripe pineapple sliced and core removed
 2 lb marinated chicken breast cooked and stripped
3 sweet peppers cut into small strips
1 large lettuce head
1 cup sweet corn
2 large firm small tomatoes cut into wedges
2 oz peanuts coarsely crushed
3 tbsp mayonnaise

Method
1. Mix stripped chicken, sweet corn, crushed nuts, stripped sweet peppers with
mayonnaise.
2. Remove stalks from lettuce leaves and arrange them on salad plate.
3. Place one pineapple ring onto each lettuce leave.
4. Fill the centre of pineapple with chicken mixture.
5. Garnish with tomato wedges.

Salad Crunch
Ingredients
1 pack pasta (shells or twist)
 1 bundle celery
2 large celery
2 large apples
6 oz prepare ham (chicken breast)
Salt and black pepper
2 sweet pepper (red and green)
6 pineapple rings
4 oz mayonnaise
Method
1. Cook pasta in boiling salted water for about 12 minutes or until tender.
2. Drain well.
3. Cut the core and seeds out of the pepper and chop the flesh into small dice.
4. Wash the celery and cut stalk into ½ inch strips, chop the leaves.
5. Wash the apple do not peel it, core it and cut into small dice.
6. Shell the peanut and divide into halves.
7. Mix the pasta, pepper, celery, apple and peanut with mayonnaise while the pasta is still
warm.
8. Cut the pineapple rings into small pieces and cut the ham into shreds.
9. Place mixture into a bowl and garnish with pineapple pieces and ham shreds.

Sausage Pie
Ingredients
1 lb sausage (grated)
 6 sweet pepper diced
1 cup grated cheese
1 egg
1 tbsp chopped celery
1/8 tsp black pepper
1/8 cup chopped onion
3 tsp minced garlic
1 ½ cup milk
¾ cup biscuit crumbs
1 vegetable cube
2 tbsp margarine
Method
1. Put margarine to melt, sauté garlic, onion, cube, sweet pepper and celery for about 3
minutes remove from heat.
2. Warm milk, beat eggs, with black pepper, add to warm milk.
3. Add biscuit crumbs to sausage mixture. Stir well.
4. Pour mixture on sausage mixture. Stir in half of the cheese.
5. Turn into a greased casserole dish. Top with the remaining cheese.
6. Bake for about 25 minutes in a hot oven.
7. Garnish with sliced tomatoes and sprinkles with chopped celery.

Short Crust Pastry

Ingredients
1 lb flour
 4 oz margarine
4 oz shortening
½ tsp salt
8-12 tbsp cold water
Method
1. Sieve flour and salt.
2. Add fat and chop in using the blade or spatula.
3. Rub in with fingers until the mixture resembles fine bread crumbs.
4. Sprinkle in water and mix carefully with a spatula without pressing too hard.
5. Roll out lightly and shape for desired use.

Jam/Pine Tart
Ingredients
½ lb short pastry
Pineapple jam (preferably homemade jam)
 1 egg
Method
1. Roll out pastry and cut into rounds.
2. Spread 2 tsp jam in the middle of pastry rounds.
3. Damp the edges and fold to make a triangle.
4. Brush with beaten egg. Prick top.
5. Bake in a moderately hot oven for 20-30 minutes or until golden brown.

Cheese Roll
Ingredients
1 lb short crust pastry
½ lb grated cheese
4 oz margarine
 Mustard and pepper to taste
1 egg

Method
1. Roll out pastry and cut into oblongs.
2. Mix mustard and pepper. Spread on oblong ½ from edge.
3. Spread 2 tbsp cheese, damp edges and seal by folding pastry.
4. Press edges with fork.
5. Glaze with beaten egg, prick top.
6. Bake in a moderately got oven for 20-30 minutes or until golden brown.

Vegetable & Cucumber Boat

Ingredients
½ cup diced tomatoes
½ cup shredded cabbage
½ cup stripped sweet pepper
 ½ cup shredded lettuce
½ cup coarsely grated carrot 2 tbsp mayonnaise
1 tbsp French salad dressing
6 small young cucumbers
2 tbsp vinegar
Methods
1. Peel and remove the seeds of cucumber.
2. Soak the cucumbers in a solution of vinegar and water for 5 minutes.
3. Mix together all the other ingredients.
4. Drain the cucumber and fill them with the mixed vegetables.
5. Refrigerate until ready to serve.

Cheese Pie
Ingredients
½ lb short crust pastry
¼ lb grated cheese
2 oz margarine
¼ cup or 6 fl oz cream
 ¼ cup or 60 ml milk
2 eggs
Black pepper to taste

Method
1. Roll out pastry and cut into rounds. Line a patty tin.
2. Beat the eggs, cream the milk in a jug. Season with black pepper.
3. Spread the cheese evenly over pastry shells. Pour in the egg mixture and sprinkle with
cheese.
4. Bake in a moderately hot oven for 20-30 minutes or until cooked and golden brown.

Sweet & Sour Fish/Chicken

Ingredients
1 lb fish or chicken
2-4 cups oil for deep frying
1 large egg
½ cup flour
 1 red sweet pepper
1 tbsp ginger finely chopped
2 tbsp green onion, chopped diagonally
For Sauce
1 cup chicken broth
1 tbsp light soy sauce
1 tbsp cherry wine
3 tbsp vinegar
3 tbsp granulated sugar
1 tbsp corn starch mix with 2 tbsp water
For marinate
1 tsp salt
3 tbsp mix cooking herb
2 tbsp tomato paste
1 tbsp black pepper
Method
1. Wash the fish fillets and soak in lime juice.
2. Rinse the fish and pat dry.
3. Add the fish to the marinade ingredients. Allow the fish to marinate for 15 minutes.
4. Mix together the chicken broth, soy sauce, wine, tomato paste, vinegar and sugar.
5. In a separate small bowl, dissolve the corn starch in water.
6. Heat the oil to between 360-370 0F. Soak fish cubes in beaten egg then coat with flour
and deep fry until they are golden brown. Remove and drain on paper towel.
7. Remove all but 2 tbsp oil. All the ginger and green onion and stir fry (about 30 seconds).
Stir fry for a minute and add the red sweet peppers.
8. Add the sauce. Bring to a boil. Add the cornstarch and water mixture, stirring until
thicken.
9. Arrange the fish on a meat platter, covering with sweet and sour sauce and vegetables.
10. Garnish with lime twists and tomato wedges.

Pizza
Ingredients
½ lb flour
1 tbsp yeast
2 oz margarine
1 oz lard
½ tsp salt
 1 oz sugar
1 egg
Warm water or milk to mix
Filling
¾ lb minced chicken
1 onion
Garlic
2 sweet peppers
Soy sauce
Mustard
Tomato
Celery
Eschalot
Ketchup
½ lb cheese
1 carrot
Sauce
1 tsp mustard
½ oz margarine
½ oz flour
¼ stock
½ cup ketchup
Method
1. Mix dough as for bread mixture and leave to rise until double in size.
2. Season and cook minced beef/chicken.
3. Cut onion rings and sweet peppers into strips. Shred carrot. Cut tomatoes into wedges
and eschalot and celery into small pieces.
4. Make sauce, roll out dough and bake for 10 minutes.
5. Base dough with sauce, spread on mince beef/chicken, arrange onions, sweet peppers,
tomatoes. Sprinkle on cheese, eschalot and celery. Bake for 5 minutes or until cheese is
melted.
 Beef/Chicken Kebabs
Ingredients
2 lb seasoned lean beef or chicken breast cooked and cut into cubes.
2 sweet peppers cut into cubes
¼ cup soy sauce
2 tbsp grated ginger
2 young cucumber cut into cubes
15 wooden sticks
 6 onions cut into cubes
1 tbsp garlic powder
1 large pineapple cut into cubes
1 bottle preserved olives
2 carrots cut into slices
Method
1. Soak the skewers in cold water for 10 minutes.
2. Thread the cooked beef/ chicken, vegetable pieces, pineapple cubed, carrot slices and
preserved olives alternately.
3. Arrange in a rectangle oven proof dish.
4. Combine the soy sauce, garlic, ginger powder and oil in a bowl.
5. Pour half of the mixture over the kebabs and allow to marinate for 10 minutes.
6. Bake or grill for about 20 minutes. Turn and brush frequently with marinate mixture.

Sweet & Hot Mustard Wings

Ingredients
2 lb marinated (seasoned) chicken wings
Salt to taste
4 tbsp mustard
3 tbsp honey
2 tsp cidar vinegar
½ tsp ground black pepper
 1 tsp hot pepper sauce
Method
1. Preheat oven to 450F (230 C). line a baking sheet with aluminum foil.
2. Coat the aluminum foil with cooking oil or spray.
3. Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
4. Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the
wings with a tong and cook until no longer pink in the centre and the juices run clear,
about 20 minutes or more.
5. Stir together the mustard, honey, cidar vinegar, salt, black pepper and hot sauce in a
large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly.
Allow to sit for about 5 minutes and toss again to recoat.
6. Arrange on a meat platter garnish and serve hot.

Honey Roasted Chicken

Ingredients
1 lb chicken
2 tbsp vinegar
2 tbsp chopped cooking herbs
4 tbsp honey
1 tbsp all-purpose sauce
1 tbsp mustard
 4 tbsp tomato ketchup
Salt to taste
Tomato wedges and parsley to garnish
Method
1. Remove skin from chicken. Wash and cut into three pieces.
2. Soak chicken pieces in vinegar for about 5 to 10 minutes.
3. Wash, then season chicken pieces with other ingredients.
4. Put chicken to pot roast until thoroughly cooked. Turn occasionally.
5. Garnish with tomatoes wedges.

Braised Cheddar Chicken

Ingredients
1 lb seasoned chicken breast sliced into large pieces
2 tbsp chopped parsley
4 oz grated cheddar cheese
1 cup bread crumbs
¼ cup margarine
½ tsp salt
 1 tbsp grated garlic
¼ tsp black pepper
1/3 cup tomato ketchup
1 chicken cube
1 tbsp mustard
Method
1. Melt margarine. Coat chicken with bread crumbs and shallow fry on both sides until
brown.
2. Mix together ketchup, parsley, salt, black pepper, mustard and cube.
3. Arrange chicken slices in casserole dish and brush with sauce mixture.
4. Bake in a moderate oven for about 40 minutes.
5. Remove from oven. Sprinkle with grated cheddar cheese and return to oven.
6. Bake until chicken is tender.
7. Garnish with sliced sweet pepper and shredded parsley.

Pot Roasted Jerk Chicken

Ingredients
1 lb chicken cut into three pieces
1 tbsp mixed cooking herbs
1 tbsp Chinese sauce
¼ cup jerk seasoning
1 tbsp tomato ketchup
4 sections garlic grated
Salt to taste
 Method
1. Marinate the chicken using all the ingredients. Leave to marinate.
2. Put pot to hot.
3. Put chicken into the pot and allow to brown on both sides.
4. Pour 1 cup of hot water on the chicken and leave to cook until water evaporates.
5. Test the chicken for doneness. If necessary, add 1/8 cup of water and leave to cook.
6. Garnish with shredded lettuce and tomato slices.

Rainbow Chocolate Chip Cookies

Ingredients
1 ¼ cup flour
1 ½ tap baking soda
½ shortening
3 oz caster sugar
3 oz brown sugar
½ tsp vanilla essence
1 egg
Gel food colouring
 ½ cup mini milk chocolate chips
Method
1. Preheat oven to 350 F.
2. Combine flour, baking soda and salt in a bowl, set aside.
3. Beat the shortening and sugar until combined and creamy.
4. Equal sections and use one drop of gel food colouring for each section. Mix the colour
into the dough.
5. Fold in chocolate chips.
6. Use a 2 tbsp cookie scoop to drop the dough onto the baking sheets. Bake for 8 – 10
minutes.

Chocolate Chip Cookies

Ingredients
2 cups flour
¼ tsp salt
½ cup margarine
1tbsp sugar
1 cup chocolate chips
1 egg
Method
 1. Cream margarine and sugar until light and fluffy.
2. Beat in egg.
3. Combine flour and salt.
4. Fold in flour mixture into cream mixture.
5. Add chocolate chips.
6. Drop by teaspoon on a greased baking sheet and bake for 10-15 minutes at 375 F.
7.

Swiss Butter Cookies

Ingredients
1 ½ cup butter
1 ¼ cup icing sugar
1 ¾ self-rising flour
2 tbsp cornstarch
1 egg
¼ cup almond (optional)
Method
1. Whisk butter until light.
 2. Add sugar and continue beating.
3. Beat in egg.
4. Stir flour and cornstarch into the cream, then add ground almond.
5. Make a soft dough.
6. Shape dough into a ball and roll.
7. Cut into desired shapes.
8. Bake for 10-15 minutes.

Cherry Cookies
Ingredients
225 g butter softened
110 g caster sugar
275 g plain flour
1 tsp cinnamon
75 mg cherries
Method
1.heat oven to 190 /170 degrees Celsius.
2. Cream the butter in a large bowl with a wooden spoon or in a food mixer until soft.
3. Add the sugar and keep beating until the mixture is light and fluffy.
4. Sift in flour and other ingredients.
5. Bring the mixture together with your hands to form dough.
6. Roll the dough into walnuts sized balls and place them slightly apart from each other on a
baking sheet. (you do not need to butter or line the baking sheet).
7. flatten the balls a little with the palms of your hands and bake them in the oven for around
10-12 minutes until golden brown and slightly firm on top.
8. leave the cookies on a cooling rack for 15 minutes.

Sweet Bread
Ingredients
4 cups flour all purpose
1 tsp yeast
3 tsp baking powder
1 cup margarine
1 cup sugar (brown)
½ tsp salt
2 tsp essence
4 eggs (optional)
 2 tsp mini brown spice
1 cup milk to mix
1 tsp orange rind
Method
1. Measure and sieve dry ingredients.
2. Rub fat into flour.
3. Add sugar.
4. Beat eggs lightly, add rind and essence, add milk and mix together (add yeast at this
point).
5. Make a well in the centre of the flour, pour the milk mixture, use a spoon and mix lightly
to a soft but dropping consistency.
6. Pour with a greased loaf tin and bake in a moderately hot oven for 40 – 50 minutes.
7. Glaze with plain glaze or fruit glaze.

Coconut Sweet Bread

Ingredients
4 cups flour
1 tsp yeast
3 tsp baking powder
1 cup margarine
1 cup sugar (white)
½ tsp salt
2 tsp essence
4 eggs (optional)
 2 tsp mixed brown spice
1 cup milk mix
1 tsp orange rind
2 cups grated coconuts
Method
1. Measure and sift dry ingredients.
2. Rub fat into flour.
3. Add sugar and coconut.
4. Beat eggs lightly, add rind, essence, milk, yeast, yeast and mix together.
5. Make a well in the centre of the flour, pour milk mixture, use a spoon and mix lightly to
a soft but dropping consistency.
6. Pour into greased loaf pan and bake in a moderately hot oven for 40-50 minutes.
7. Glaze with plain glaze or fruit.

Cherry & Raisin Sweet Bread

Ingredients
4 cups flour
1 tsp yeast
2 tsp baking powder
1 cup margarine
1 cup sugar (white)
½ tsp ground cinnamon
 2 tsp essence
2 eggs
1 tsp nut meg
1 cup milk to mix
½ cup cherry
½ cup raisins
1 cup water
1 tsp orange zest
Method
1. Preheat oven to moderately hot.
2. Measure and sift dry ingredients.
3. Rub fat into flour. Add sugar, cherry and raisins.
4. Beat eggs lightly, add rind, essence, milk, yeast and mix together.
5. Make a well in the centre of the flour, pour milk mixture, use a spoon and mix lightly to
a soft but dropping consistency.
6. Pour into a greased loaf pan and bake in a moderately hot oven for 40-50 minutes.
7. Glaze with plain or fruit glaze.

Yellow Plantain Sweet Bread

Ingredients
4 cups flour all purpose
1 tsp yeast
3 tsp baking powder
1 cup margarine
1 cup sugar (white)
½ tsp salt
4 eggs (optional)
2 tsp mixed brown spice
 1 cup milk to mix
1 tsp orange rind
4-5 yellow plantains

Method
1. Measure and sieve dry ingredients.
2. Rub fat into flour.
3. Add sugar and yellow plantain.
4. Beat eggs lightly, add rind and essence, add milk and mix together (add yeast at this
point).
5. Make a well in the centre of flour, pour the milk mixture, use a spoon and mix lightly to
a soft but dropping consistency.
6. Pour in a greased loaf tin and bake in a moderately hot oven for 40-50 minutes.
7. Glaze with plain glaze or fruit glaze.

Stuffed Baked Sweet Peppers

Ingredients
4 large sweet pepper (bell peppers)
¼ cup cooked grounded chicken breast
4 tsp sweet corn
1 carrot grated
1 stalk finely chopped celery
1 vegetable cube
2 tsp margarine
¼ cup cooked white or brown rice
 1 small onion grated
Salt to taste
Method
1. Cut off the top of sweet peppers
2. Remove the seeds and wash. Put to drain.
3. Put margarine to melt and sauté grat6ed onion, celery and cube.
4. Add corn, carrot and rice.
5. Stir in chicken and cook for about 3 minutes.
6. Stir in diced cherries.
7. Fill each pepper cup.
8. Base with oil mixture.
9. Arrange on baking sheet and bake for 10 minutes.
10. Garnish with cherry tomatoes.

Beef / chicken Lasagna

Ingredients
I lb lasagna
1 lb seasoned and marinated minced beef, chicken or meat
1 tbsp vegetable oil
1 cup grated carrots
1 cup sweet corn
2 tbsp chopped onions
2 tbsp chopped celery
½ cup beef or chicken stock
 2 tbsp flour
1 tbsp tomato paste
½ tsp black pepper
3 cups prepared cheese sauce
1 cup grated cheese
4 beaten eggs
Method
1. Cook lasagna in boiling water until tender. Add a little oil to prevent lasagna from
sticking.
2. Sauté minced beef, chicken or meat. Add salt, black pepper, tomato paste, onion and
celery.
3. Add beef or chicken stock and continue to cook until stock dries out.
4. Add carrot and corn. Remove from heat.
5. Arrange one layer of lasagna and minced beef, chicken or meat mixture in casserole
dish. Repeat layers until casserole dish is filled.
6. Pour cheese sauce over lasagna.
7. Sprinkle grated cheese on top of lasagna and put to bake until lasagna sets and is firm.
8. Garnish with sliced tomatoes and chopped celery.

Liver / Chicken & Potato Casserole

Ingredients
1 lb sliced and seasoned liver or chicken
1 ½ lb thinly sliced potatoes
12 oz fluid white sauce
Salt to taste
1 tomato
1 ½ oz cooking oil
1 sliced onion
2 oz flour seasoned with black pepper
2 springs celery
Method
1. Coat liver or chicken in seasoned flour.
2. Fry live or chicken in hat oil until brown on both sides.
3. Fry potatoes in oil on both sides until brown and tender.
4. Place alternate layers of potatoes then liver or chicken in casserole dish.
5. Pour white sauce over potatoes and liver in chicken casserole.
6. Bake in a moderate oven until sets.
7. Garnish with tomato and celery.

Cheese Sauce
Ingredients
2 cups liquid milk
1 tbsp mustard
2 tbsp margarine
1 small grated onion
2 large eggs
4 oz grated cheese
Method
1. Put milk to boil.
2. Add margarine and stir until melt.
 3. Remove sauce from heat and allow to cool blood heat.
4. Beat egg with grated onion.
5. Stir in beaten eggs and mustard into sauce.

Macaroni & Cheese Casserole

Ingredients
½ lb elbow macaroni
½ lb cheese
½ cup green peas
Salt to taste
4 tbsp mustard
4 tbsp margarine
½ pack white sauce
½ cup bora cut finely
½ cup sweet corn
2 red sweet peppers
 2 tomatoes
Method
1. Boil macaroni in ¾ pt salted water until it dries out.
2. Mix together mustard, margarine and white sauce.
3. Blanch bora.
4. Stir in bora. Carrots. Corn, green peas, sweet pepper and half of the grated cheese.
5. Pour the mixture in a greased casserole dish.
6. Bake in a hot oven or grill until set and firm.
7. Garnish with tomato wedges.

Vegetable Shepherd’s Pie

Ingredients
1 ½ cup vegetable broth, divided
1 tbsp marmite
½ cup cooked red bean
½ cup cooked channa
1 large carrot, diced
½ onion, finely chopped
½ cup walnut, coarsely chopped
6 potatoes cooked and crushed
1 tsp all-purpose flour
½ tsp water
 Salt and black pepper to taste
Method
1. In a large sauce pan over medium – low heat, combine 1 cup broth, marmite, red beans
and channa. Simmer for 30minutes or until soft.
2. In a medium sauce pan combine remaining ½ cup broth, carrot, onion and walnut until
tender, about 15 minutes.
3. Bring a pot of salt water to boil. Add potatoes and cook until tender but still firm, about
15 minutes. Drain and smash.
4. Combine flour, water and stir in carrot mixture; simmer until thickened. Combine carrot
mixture with lentil mixture and season with salt and pepper.
5. Line the casserole dish with half of potato mixture.
6. Pour the red bean mixture into the casserole dish. Spoon the remaining mashed
potatoes over the red bean mixture.
7. Bake in preheated oven until slightly brown on top, about 30 minutes.
8. Garnish with sliced tomatoes and parsley leaves.

White Sauce
Mayonnaise, thyme, garlic, celery

Heavy Cream
White yogurt (vanilla, milk)

Method
1. Grate sausage and mix cooking herbs, black pepper and grated
onion.
2. Divide mixture into eight portion.
3. Flour cutting board, put sausage portion onto board and flatten
each portion.
4. Put 1 egg into each sausage portion and wrap sausage around it,
forming each into a ball.
5. Put oil to hot.
 6.Coat each ball with bread crumbs then dip into beaten egg.
7.Deep fry in hot oil until golden brown.
8.Drain on absorbent paper.
9.Arrange on egg platter and garnish with red sweet peppers and
celery leaves.
10. Serve hot.

Sponge Cake
Ingredients
4 cups flour
2 cups margarine
2 cups white sugar
8 eggs
2 tsp essence
2 tsp baking powder
1 tsp orange zest
Method
1. Preheat oven to moderately hot.
 2. Cream sugar and margarine.
3. Add one egg at a time, cream until fluffy. Add essence and zest.
4. Sieve flour and baking powder.
5. Fold in flour into wet ingredients.
6. Put batter in a greased cake pan.
7. Bake for 30-40 minutes.

Chocolate Cup Cake

Ingredients
1 1/3 cups all-purpose flour
¾ tsp baking soda
2 tsp baking powder
¼ cup unsweetened cocoa powder
1/8 tsp salt
3 tbsp butter, softened
1 ½ cups white sugar
2 eggs
¾ tsp vanilla extract
1 cup milk
Method
1. Preheat oven to 3500F (1750C). line a muffin pan with paper or foil liners. Sift together
the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs
one at a time, beating well with each addition, then stir in the vanilla. Add the flour
mixture alternately with milk; beat well. Fill the muffin cups ¾ full.
3. Bake for 15-17 minutes in the preheat oven, or until toothpick inserted into the cake
comes out clean. Frost with your favorite frosting when cool.

White Bread
Ingredients
1 oz yeast
2 tsp sugar
4 tsp salt
4 lb flour
¼ lb lard
2 pt warm water
Method
1. Dissolve sugar in a little warm water then sprinkle yeast on top and allow it to rise.
 2. Sift flour and salt, and add about ¼ of the total amount of flour to the yeast mixture.
Cover and leave in a warm place to set to the sponge (that is, until mixture is bubbly)
about 1 hour.
3. If shortening is used, rub it into remainder of flour, using finger tips or fork.
4. Add flour to yeast mixture and knead well until a smooth elastic dough is formed. Add
some more water if necessary, for a hard dry dough does not rise well.
5. Put dough in a greased or floured bowl; cover and leave to rise until twice its size.
6. Knead lightly to avoid bruising any bubbles and without using extra flour if possible.
Mould or shape into loaves.
7. Cover and prove (that is put to rise again for 20-30 minutes).

Cheese Straw
Ingredients
1 ¼ lb flour
1 lb margarine
1 lb grated cheese
½ tsp mustard
¼ tsp pepper
Method
1. Rub margarine into flour.
2. Add grated cheese, mustard and pepper and mix thoroughly.
 3. Using a forcing bag and star tube or star disc and cookie biscuit maker, pipe on the
baking sheets and bake in a hot oven 7-10 minutes.
4. When cool, break into required lengths.

Chicken Patties
Ingredients
½ lb chicken minced, boneless
2 tbsp tomato paste
¼ cup sweet corn
2 clove garlic diced
1 tsp red pepper diced
2 tsp oil
1 egg, beaten use for glazing patties before baking
¼ cup sweet peas
 2 tsp diced carrot
1 tsp salt
1 tbsp chopped eschalot
Method
1. Sauté garlic and pepper together with oil. Add chicken and sauté until well cooked.
2. Add the rest of the ingredients with broth and simmer until liquid is dissolved.
3. Remove from the heat and cold.

Fill & Bake

1. Scoop equal portions of the meat filling onto the six rolled out dough circles.
2. Fold the pastry dough over the meat mixture to create a half moon shape. Crimp the
edges with a fork.
3. Coat the top of each pastry shell with beaten egg.
4. Bake in preheated 400-degree oven for 30 minutes, or until golden brown.
5. Cold on a wire tray and serve.