MODULE ONE RECIPES

*Fruit Pizza*

Ingredients:
Refrigerated cookie dough

1/4 cup granulated sugar

1/2 tsp vanilla extract

4 cups fresh fruit (kiwi, strawberry, blueberry, grapes, pawpaw)

*METHOD*
*Butter your pizza pan, line with a round of parchment paper and butter parchment paper.

*Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover
bottom of the pan

*Bake in preheated oven for 13-14minutes.

*Remove from oven and cool completely on a wire rack.

*Spread jam evenly over cooled crust. Top with fruit Refrigerate 2hours then cut into slices.

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*Pizza Crust*

Ingredients:
1 1/3 cups of flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup unsalted butter

1 large egg

1 tsp vanilla extract

*METHOD*
*In a bowl, mix flour, baking powder, baking soda, and salt.

*In a separate bowl, cream together sugar and butter. Mix in egg and vanilla extract, then slowly blend
in dry ingredients.

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*Dates Balls*

Ingredients:
1 cup dates pitted and chopped

1-1/2 cups mixed nuts roasted and roughly chopped (cashew nuts and peanuts)

2 tablespoons cocoa powder

1 tablespoon sugar

1/4 teaspoon oil to oil your palms

*METHOD*
*Soften the chopped dates in microwave for 30 seconds.

*Blend the dates until they become to the paste, add coco, and sugar blend it again until all the
ingredients nicely incorporated.

* Add the nuts to the blender and blend it for about 15 seconds. Nuts should be still chunky.

*Remove from blender, oil your palm and knead the mix into dough, and divide them into equal parts
and roll them into balls.

*Dates and nuts balls can be stored in air tight container for a month or more.

Notes: if you do not have roasted nuts dry roast them individually for about 3 minutes on medium heat
and use your choice of nuts.
*Chicken Pie*

Ingredients:
2 packages active dry yeast

3/4 cup warm water

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/2 cup butter, room temperature

4 cups flour

*Filling*
Chicken

1 small onion

2 carrots

Green bell pepper

Yellow pepper

Scotch bonnet to taste

Seasonings

Garlic

Spices

Oil
*METHOD*
* Dissolve yeast in warm water

* Stir sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth.

* Mix in remaining flour until smooth

* Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).

*Add 2tbsp of veg oil in a pan, add in your chopped garlic, onion, chicken, black pepper and salt, stir fry
till the meat turns brown, add in the water, once the water is almost drained add in your scotch bonnet,
chopped carrot, green pepper, yellow pepper, onions, seasonings, and spices. Allow the filling to cool

*Lay the crescent roll flat and cut out 12 rounds

*Press them in the cupcake pan along the bottom and up the sides

*Spoon the filling mix into the cups be careful not to overfill- it will bubble up while cooking.

*Using a pizza cutter, cut strips of crescent dough to cover the top of the cups ( I did 2 across each way-
so four strips total per cup.

*Bake about 18minutes until top and sides are golden brown.

Tips: If the top gets too brown, cover it with foil until the bottom is cooked.

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*Spa Cucumber*

Ingredients:
2 medium cucumber

About 8 mint leaves

1 lime

1/2 cup water

1 cup of ice

3 to 4 tablespoons sugar

*METHOD*
* Seed and chop cucumbers.

* In a blender, puree the cucumber, ice, mint, and sugar.

* Pour the puree through a fine mesh strainer into a bowl. Use the spoon to press the solids to take out
all the juice.

* Add the lime juice and mix it well

* Spa cucumber is ready to serve. Enjoy

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*Scrambled Egg in Puff Pastry*

* Puff Pastry*
2cups flour

4tbsp butter

1/2tsp Baking powder

1/2tsp salt

Water as required

1 egg for egg wash

*Filling*
5 eggs, beaten

1/2 cup tomatoes

Green pepper, chopped

1/2 cup shredded cheese

1/4cup onions, chopped

1 tbsp butter

Seasonings

Spices

*METHOD*
Sieve the flour, salt, and baking powder. Add the butter and mix with your fingers, add water bit by bit
till you get a soft dough, knead and cover to rest.

*Roll out the puff pastry, start cutting 1 inch strips, leaving 4 inches in the center.
*Add a tablespoon of butter to a pan and melt it. Add the tomatoes, and onions fry for a couple
minutes.

* In the meantime, whisk together 6 eggs and mix with the shredded cheese. Add the eggs to the pan
and cook. Add the green bell pepper for colour season with salt, stock cubes and black pepper.

*Let the scrambled eggs cool, Place the scrambled eggs in the centre of the pastry.

*Take a strip from each side and fold over the eggs. One from each side at a time.

*Add a star pastry cut out from the pie crust scrapes. Using a small amount of water as "glue" to hold
the star shape in place.

*Brush the pastry with the egg wash and bake in preheated oven for about half hour or until nice and
golden brown.

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*Butter Ball Cookies*

Ingredients:
2cups flour

1/2 teaspoon salt

1cup unsalted butter (at room temperature.

1/2 cup granulated sugar

1 teaspoon vanilla extract

*Filling*
1/2 cup blueberry jam

*Garnish*
1/2cup granulated white sugar

*METHOD*
* In a bowl, mix flour with the salt.

* In a separate bowl, beat the butter until smooth. Add the sugar and beat until creamy and smooth.

* Beat in the vanilla extract

* Beat in the flour mixture just until incorporated.

* Roll in to balls and place the balls of dough on a parchment lined baking pan. Flatten slightly with a
fork.

* Place in the freezer for about 30minutes (this will make the dough very firm which will prevent the
cookies from spreading during baking)

* When the balls of dough are firm, remove from freezer. Bake in preheated oven for about 12mins.

* Remove from oven and place on a wire rack.

*Garnish*
* Place the sugar on a large plate, while the cookies are still warm, gently roll each cookie in the sugar.

* Place on a wire rack to finish cooling.

* Take one cookie and spread a little blueberry jam on the underside of the cookie.

* Top with a second cookie to form a sandwich.

* Repeat with the rest of the cookies. Enjoy

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*Pepper Quiche Cups*

Ingredients:
2 peppers (yellow and green)

Minced meat (cooked)

2medium eggs

2 tomatoes (chopped)

1 medium onion

1/8 cup of milk

1tablespoon butter

1/4 cup of shredded cheese

1teaspoon scotch bonnet (attarugu)

Stock cubes to taste

Pinch of black pepper

Pinch of salt

*METHOD*
* Cut and core the peppers to prepare them for the filling

* In a bowl, mix together egg, milk, and cheese

* Over medium heat melt butter in a sauce pan. Add minced meat, onions, scotch bonnet , stock cubes
and vegetables. Cook slowly, stirring occasionally until the vegetables are soft.

* Mix vegetables into the egg mixture and add a pinch of pepper and salt

* Place halved peppers on a baking sheet and add filling.

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*Carrot Apple Juice*

Ingredients:
1 large apple, cored and chopped

5 medium carrots

1/2tsp ginger

1tbsp sugar

3/4 cup of water

*METHOD*
*Wash carrots, apple and lemon

*Cut apple into medium pieces and remove the core. Peel the carrot and dice into medium pieces.

*Pour 3/4 cup water in a blender jar.

*Add apple, carrot, ginger and sugar.

*Blend until smooth puree in the blender.

*Pour the puree through a fine mesh strainer into a bowl

*Squeeze the lemon over collected juice and stir with a spoon.

*Fill up serving glasses and enjoy

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*Pastry Envelope*

Ingredients:
2 cups flour

1/2 tsp baking powder

1tbsp sugar

1/2 tsp salt

4 tbsp butter

Water

*Filling*
Shredded chicken (cooked)

Yellow pepper

Springs onions

Seasonings

Spices

1 tbsp butter

*METHOD*
*Sift in the flour, salt, baking powder in a bowl, add the sugar, butter and mix with your fingers till
combined with the flour.

*Add water bit by bit till you get a stiff dough. Cover and allow to rest for 8-10minutes.

*In a pan, add 1tbsp of butter and melt it. Add in your shredded chicken, spring onions, yellow pepper,
seasonings and spices. Fry and stir for 2-3mins.
*Make a pattern from the size of envelope you want to copy. Place the pattern on the rolled pie pastry.

*Using a sharp knife cut around pattern.

*Add 1 large tablespoon of filling to upper third of pastry.

*Fold over the right pastry flap over the centre of the filling. Then repeat with other side.

*For last fold, turn up pastry point facing you from the opened envelope. To help with the presentation
and keep all the envelope points joined.

* Add a heart pastry, cut out from the pie crust scrapes. Using a small amount of water on your fingertip
as "glue" to hold the heart shape in place.

*Brush an egg wash, over the finished pastry.

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*Chicken/Steak Sandwich*

Ingredients:
1-2 French bread (sliced into sandwich lengths)

1 large green bell pepper (thinly sliced)

Pinch of salt

Garlic

1 tablespoon scotch bonnet

Stock cubes to taste (Maggi)

1/4 teaspoon black pepper

3 tablespoon veg oil

Chicken /steak (cooked)

Cheese

Ketchup (optional)

*METHOD*
* In a pan, add the oil, onions, and bell pepper, stirring until caramelised, about 6 minutes. Push off to 1
side of the pan

* Add the meat to the hot pan and cook, mix in the sauteed vegetables.

* Add the garlic, salt, stock cubes, and pepper, stirring for 30 seconds.

* Top with cheese and melt

* Spoon the cheesy meat mixture into warm bread.

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*Wellington*

*puff pastry *
Ingredients:
2cups flour

4tbsp butter

1/2tsp salt

1/2tsp Baking powder

Water

*Filling*
1/2 kilo minced meat

1 medium onion

1 large carrot

2 medium sized potato

Scotch bonnet to taste

Spring onions

2 tbsp veg oil

Garlic to taste

Pinch of salt

Stock cubes to taste

Black pepper to taste

1 medium egg
* METHOD*
In a bowl, add flour, salt, baking powder. Add the butter and mix, add water bit by bit till you get a soft
dough. Knead and cover to rest.

* Peel then chop the onion, carrot and potato into cubes

* Place all vegetables into a frying pan with vegetable oil.

* Over medium heat, fry and stir for about 8minutes or until vegetables soften and colour. Add the garlic
in the last minute

* Put vegetables into a large bowl, and allow the mixture to cool completely

* Add the minced meat into the bowl of vegetables. Add seasonings and spices, and half the beaten egg.
Mix well and set aside.

* Roll out pastry to the size of a small tea towel. Place minced mixture along one long side, in a sausage
shape.

* Brush edges of the pastry with egg and roll pastry to cover the minced completely. Squeeze ends
together.

* put roll onto a baking tray and brush with remaining egg.

* Bake for an hour until golden.

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*Yumnilla Cupcakes*

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup buttermilk

*METHOD*
*Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

*In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at
a time, beating well after each addition. Beat in the vanilla extract.

*In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

*With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning
and ending with the flour. Scrape down the sides of the bowl as needed.

*Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a
toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated
baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack
to cool. Once the cupcakes have completely cooled, frost with icing.
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*Red Velvet Pancakes*

Ingredients:
1 1/2 cups flour

1tbsp unsweetened cocoa powder

1 tsp salt

2 eggs

1/4 cup milk

1 cup buttermilk

2tsp red food colouring

1/4 cup melted butter

2tsp baking powder

2tbsp white sugar

1tsp vanilla extract

Blueberry Jam

*METHOD*
* Whisk the flour, sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended.
Set aside

* Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the butter milk, 1tsp
vanilla extract, vinegar, and food colouring. Stir in the flour mixture until moistened.
* Drizzle in the melted butter, and stir until the butter has incorporated.

* Heat a lightly oiled griddle over medium high heat. Drop batter by large spoonfuls onto the griddle,
and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.
Repeat with remaining batter

* Drizzle with jam to serve.

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*Burberry Pie*

*Crust*
3 cups flour

250grms chilled butter

3tbsp sugar

Pinch of salt

*Filling*
2 plantains

1/2 kilo minced meat

3 potatoes

1 medium onion

2 carrots

Scotch Bonnet to taste

Garlic to taste

Spices to taste

Seasoning to taste

Water

*METHOD*
*In a bowl, add flour, sugar and pinch of salt, add the chilled butter and mix with your fingertips till
combined with the flour, gradually add in the ice water and mix till you form a stiff dough.

*Cover the dough and refrigerate for 1-2hours.

*Peel and dice the plantain into small chunks, add little salt and deep fry.
*Add about 3tbsp of oil in a pan, add in your chopped garlic, onion and minced meat, stir fry till the
meat turns brown, add in the water ,potatoes, spices, seasoning and cook, once the water is almost
drained add in your chopped carrot, peppers, onion and plantain.

Allow the filling to cool before using.

*Divide pie crust into 2. Roll out 1 dough disk on floured surface to 12 inch round. Transfer to 9 inch
diameter baking mould.

*Add filling. Roll out second dough disk on floured surface, cut into strips (wide and thin strips)

*Arrange 9 strips across pie (combination of wide and thin strips)

*Form lattice by arranging 9 strips diagonally across first strips

*Gently press ends into crust edges.

*Brush lattice with egg or milk. Bake for 10-15minutes.

Ingredients:
¼ cup Custard Powder

1 cup Plain flour, sifted

¼ cup caster sugar

½ tsp Baking Powder

½ tsp Vanilla Essence

125g soft butter

Custard Cream Filling

1/3 cup caster sugar

2 tsp Custard Powder

25g soft butter

1 tsp (5mL) milk

*METHOD*
Combine butter, caster sugar and vanilla essence in a large mixing bowl. Beat until light and creamy. Add
flour, baking powder and custard powder and mix until soft dough begins to form.

Roll into balls and place on baking tray. Flatten slightly with a fork.
Bake for 10-12 minutes or until lightly browned. Allow to cool on the trays for 5 minutes before
transferring to a wire rack to cool completely.

Combine caster sugar and custard powder in a small mixing bowl. Add butter and milk and beat with a
wooden spoon until smooth, light and creamy. Spread custard cream filling between

Paired biscuits. Enjoy���

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