Orange and Lettuce Salad Recipe

INGREDIENTS

• 4 oranges
• 2 tablespoon salad oil
• 3 desertspoons lemon juice
• salt and pepper
• lettuce

1. Peep the oranges, removing the pith. Cut acroo in slices and remove the pips
2. put the orange slices in a bowl and sprinkle some of the lemon juice over them
3. Make a dressing using the oil, remaining lemon juice, slices
4. Serve with a border of young lettuce leaves.

Cooked Egg Sauces

Basic recipe:

• 1 egg
• 1/2 teaspoonful vanilla essence(optional)
• 250ml milk
• 1 desertspoon sugar

How to prepare:

1. Heat the milk
2. Beat the egg with the sugar and pour on the hot milk gradually. Strain to remove the threads, etc., from egg.
3. Return to gentle heat and stir until custard thickens. Do not boil, otherwise it will curdle.

           To prevent curdling cook in a double saucepan. The sauce may be varied by the addition of   strong flavouring, e.g. coffee.

Foorah(fura de nono)

Foorah is one of the best delicacies in the northern Nigeria. I love it so much especially when served chilled. How do you go about preparing yours.

INGREDIENTS:

• 2 cup of rice flour
• 200g granulated sugar
• 450ml water

PREPARATION:

1. Bring the water to the boil and pour out two thirds into a bowl. Keep back a little rice flour for coasting.

2. Add sugar to water in the pot and dissolve. Sprinkle the rice flour on the water and mix with a flat wooden spoon until free from lumps and quite smooth.
3. Cook over a slow fire, turning with the flat wooden spoonuntil the mixture is like thick paste.
4. Add the hot water gradually- bring it to the boil each time after adding water, then turn with the spoon and make a thick paste.
5. When all the water has been added, taste for sugar and to ensure that the rice is thoroughly cooked. If necessary add more water and sugar.
6. Turn until the consistency is soft and solid. Remove from fire and allow to cool slightly.
7. Add some sugar to the remaining rice flour and mix well on a plate, tray or calabash.
8. Dish the foorah in spoonfulsl onto the sugared flour and roll round to form balls, and at the same time coat the balls.
9. Serve cold, piled up in a bowl or an oval dish or plate. The balls may later be mashed up with water in a bowl, to the consistency of thin pap(a little more sugar can be added if necessary) and served chilled as a drink. Milk may be added if desire.

Jam or Marmalade Sauce

Learn how to prepare marmalade jam sauce

INGREDIENT

• 150ml of water
• 1 teaspoonfull of cornflour
• 1 tablespoonfull of Sugar
• Rind and juice of 1/4 lemon
• 1 tablespoon raspberry jam
• coloring or marmalade

How to prepare

1. Put sugar, jam, and lemon ring and juice in sauce pan.
2. stir over gentle heat until the sugar and jam dissolve
3. Infuse for ten minutes.
4. Strain sauce into another pan. Blend cornflour with a little cold water. Add to sauce and boil for 3 minutes

Tomato Sauces

A sauce is a thick, liquid preparation eaten with some foods in order to give additional flavour and nourishment.

Here we will discuss how to prepare tomato sauce INGREDIENT

250g tomatoes

1 small carrot

150ml white stock

1 small onion or shallot

1/2 teaspoon cornflour

1 desertspoon margarine

Salt and pepper Direction

1. chop onion, slice carrot and tomatoes

2. Melt margarine in a sauce pan. Add prepareed vegetablees

3. simmer for 30 minutes. Skim.

4. Rub through a sieve. Reheat sauce.

5. Mix cornflour with a little water and add to sauce.

6. Add seasoning. Boil for 5 minutes. Colour if necessary.