Mama B's Cookbook

MAMA B’s
Cookbook
Tried & Tested

The recipes
in this book
have travelled
the world...
From the streets of Jamaica
to the shores of Cape Town,
from Victoria Centre Flats to
Ravenshead, Nottingham.
These recipes have anchored
decades of celebrations
and good times with family,
friends and loved ones.
Lynette would be honoured to
know she had inspired you to
turn off the TV, put away your
phones, sit at the table and
create joy-filled memories of
your own.

Food &
Family
Food, family and celebrating moments were
incredibly important to Lynette…

Mama B’s
Recipes
South African Vegetable Bake (V)
Sweet potato Gratin (V)
Mama B’s Quiche
Seven Layer Salad
Mama B’s Yorkshire Puddings
Mama B’s Baguette Delights
Thompson’s West Indian Dumplings
Mama B’s Fried Chicken (The Grandkids’ favourite)
Apple Crumble
Key Lime Pie
01
02
03
04
05
06
07
08
09
10

South African
Vegetable bake (V)
Ingredients:
Method:
• 1 Butternut
• 1 Broccoli
• 5 Carrots
• 2 Courgettes
• 1 Cauliflower
• 250ml - Double cream
• 1 Brown onion soup
sachet
1. Heat oven to 200 °C.
2. Peel & chop veg into small
3-4cm chunks.
3. Add vegetables to an oven -
proof dish.
4. Mix together soup & cream
and pour over vegetables.
5. Cook for approximately
45 mins at 180 °C.
Tools:
6. Serve immediately and enjoy.
• Oven
• Oven dish
• Mixing bowl
Cooking Time
• 40 - 45 mins
01

Sweet Potato
Gratin (V)
Ingredients:
Method:
• 6 medium sweet potatoes
(about 3.5 lb total)
• 5 tbsp roughly chopped
sage, plus extra to garnish
(use chopped Rosemary if
you like)
• 6 Garlic cloves, crushed
• 2 Teaspoons coarse
Sea Salt
• ½ tbsp freshly ground
black pepper
• 8oz Heavy whipping
cream
1. Wash potatoes and cut into thin
slices (1/4”) - there is no need
to peel.
2. In a big bowl, toss potatoes with
all ingredients except cream.
Don’t forget to save some sage
for garnish.
3. Grab handfuls of potatoes, stack
them up, and arrange in 9”x13”
casserole dish. Make tidy rows so
you can see the edges of the skin.
4. Cover the dish with foil and cook
for 45 mins at 200 °C.
Tools:
• Pre heated oven
• Pastry / Pie dish
• Cheese grater
5. Take the potatoes from the oven,
uncover, and pour the cream evenly
over all potatoes. Give it a little shake
to make sure everying’s covered.
6. Roast uncovered for an additional
25 mins. Before serving, use a
knife to make sure that the potatoes
are cooked. When you pierce a
potatoe with a knife they should be
soft.
Cooking Time
• 30 - 40 mins
7. Take from oven and garnish with
reserved sage.
8. Serve immediately in casserole dish.
02

Mama B’s Quiche
Ingredients:
Method:
• Shortcrust pastry
(enough to cover the dish)
• 5 Rashes of bacon
• 250ml - Double cream
• 1 Onion
• 5 Mushrooms
• 3 Eggs
• 300g Grated cheese
• Salt and Pepper
1. Heat the oven to 180 °C.
2. Grease and line a baking dish with
pastry.
3. Chop and fry the onions with garlic
in some oil.
4. Chop and add the bacon, fry for a few
mins until cooked.
5. Put onion, garlic and bacon mix into
pastry case.
6. Mix eggs with cream.
Tools:
• Oven
• Pastry / Pie dish
• Cheese grater
8. Pour the egg mix onto the quiche,
over the bacon, onion and garlic mix.
9. Add the grated cheese on top.
10. Bake for 30-40mins at 180 °C.
11. Once cooked allow to stand for
20 mins before serving.
Cooking Time
• 30 - 40 mins
*alternative option
Spinach and Feta quiche
3 x onions
1 x large tub of feta
2-3 x bags of spinach
03

Seven Layer Salad
Ingredients:
Method:
• 1 Chopped iceberg
lettuce head
• 1 Cup diced celery
• 1 Packet frozen peas
10oz, thawed
• 1/2 Cup diced
green pepper
• 8 Slices of bacon,
cooked and crumbled
• 2 Cups mayonnaise
• 1 Cup grated
cheddar
1. Into a large glass bowl, e.g. trifle
bowl, layer chopped lettuce,
diced celery, thawed peas, diced
green pepper on top of each other.
2. Spread mayonnaise over the top of
the salad layers of salad, then top
with bacon and grated cheddar
cheese.
3. Refrigerate for 1 hr before serving.
Tools:
• Large glass bowl
e.g. Trifle bowl
Prep Time
• 10 minutes.
04

Mama B’s
Yorkshire Pudding
Ingredients:
Method:
• 3 Eggs
1. Heat the oven to 200 °C
• 1 Cup of flour
• 300ml - Milk
• Oil
2. Pour x2 table spoons of oil into each
section of a cupcake tin, and heat
until smoking hot in the oven (it’s
important to make sure this is really
Tools:
• Oven
• Oven dish
• Mixing bowl
• Cake tin
• Whisk
hot).
3. Whisk eggs, flour, and milk all
together for a batter.
4. Pour mixture into hot oil, and cook for
20 mins at 200 °C.
5. Turn down to 180 °C and cook
Cooking Time
• 35 mins
for a further 15 mins until well risen.
6. Serve and enjoy.
*do not open the oven once the yorkshire
puddings have gone into the oven.
05

Mama B’s
Baguette Delights
Ingredients:
Method:
• 1 Baguette or French Bread
• 1 Onion
• 2 Peppers
• Mayonnaise (to taste)
• Cheese (to taste)
1. Slice the baguette in half
(length ways).
2. Dice the pepper and onion.
3. Grate the cheese.
Tools:
• Oven
• Mixing bowl
• Grater
• Grill tray
4. Mix all ingredients together.
5. Place x2 tablespoons of the
mixture on each slice of bread.
6. Top with the grated cheese.
7. Grill until toasted and melted.
Cooking Time
8. Place slices onto a serving board
and enjoy.
• 5 - 10 mins
06

Thompson’s West
Indian Dumplings
Ingredients:
Method:
• 250g - Self Raising Flour
• Enough salt water to
form a dough
• Enough oil to shallow fry
1. In a bowl, add the flour & stir in
enough salted water with a knife to
make a dough. Not too wet, not too
dry. Don’t knead it. Treat it like
pastry... lightly.
Tools:
• Deep frying pan
• Mixing bowl
• Kitchen paper
2. Cover the bowl with cling film & leave
in the fridge to rest for at least
20 mins.
3. Heat the oil in a frying pan.
4. Shape the dumpling mix into plum
Cooking Time
• 7 - 8 mins
size balls & shallow fry for 7-8 mins
until golden brown.
5. Drain on kitchen paper, then serve
and enjoy.
07

Mama B’s Fried
Chicken
(The Grandkids’ favourite)
Ingredients:
Method:
• Dunn’s River Orginal Fry Mix
• Chicken Pieces
• 1 Egg
• Enough oil to shallow fry
• 1 Medium sized paper
food bag
1. Wash chicken pieces, place in a large
bowl and season with a good sprinkling
of ‘East End’ Chicken Seasoning.
2. Massage well. Cover the bowl with cling
film and leave to marinade in the fridge
for at least 2 hours or overnight.
3. Heat the oil in a deep frying pan and
set over a medium-high heat.
4. Lightly whisk the egg in a bowl.
Tools:
• Pre heated oven
• Deep frying pan
• Large bowl
• Cling film
• Food bag (for shaking)
• Baking tray
Cooking Time
• 20 - 30 mins
(frying and oven time)
5. Coat each piece of chicken into the
beaten egg.
6. Place several tablespoons of the
Chicken Fry Mix into the paper bag.
7. Take each piece of chicken with tongs
and shake lightly to remove any excess
egg.
8. Add the chicken separately to the bag
and shake them around to evenly coat,
then place onto a plate.
9. Lower the chicken pieces into the oil.
Cook in batches of 3 or 4 at a time.
10. Cook for 4-5 mins on each side or
until golden brown.
11. Transfer the fried chicken to a rack and
put onto a baking tray.
12. Bake in the oven for 15-20 mins
at 160/180 °C, turning halfway
through to ensure chicken is cooked.
13. Gently dab off any excess oil, then
serve and enjoy.
08

Apple Crumble
Ingredients:
Method:
For the crumble
• 200g - Unsalted butter
• 175g - Brown sugar
• 300g - Plain flour
• Pinch of salt
For the filling
• 450g - Apples
• 50g - Brown sugar
• 1 tbsp - Plain flour
• 1 Pinch of ground
cinnamon
Tools:
• Oven
• Mixing bowl
• Cake dish
1. Preheat the oven to 180 °C.
2. Put the flour, salt and sugar in a large
bowl and mix together.
3. Make a few cubes of butter at a time
and rub into the flour mixture. Keep
rubbing until the mixture seems to be
like breadcrumbs.
4. Cut and place the apples in a large bowl
and sprinkle sugar, flour and cinnamon
over them.
5. Butter an oven-proof dish. Place the
apple mixture into the bottom, then
sprinkle the crumble mixture on top.
6. Bake in the oven for 40-45 mins at
180 °C. Best served with ice cream,
cream or custard.
Cooking Time
7. Serve and enjoy.
• 40 - 45 mins
09

Key Lime Pie
Ingredients:
Method:
• 300g - Ginger biscuits
• 150g - Butter
• 300ml - Double cream
• 397g - Condensed milk
• 3 Limes
1. Crush a pack of ginger biscuits with
a rolling pin.
2. Melt enough butter to bind the crumbs
together.
3. Press the mixture into a shallow dish.
Tools:
• Fridge
• Mixing bowl
• Pie dish
• Whisk
• Rolling pin
4. Whisk double cream until it forms soft
peaks and fold in the condensed milk.
5. Stir in the zest and juice of the limes.
6. Spoon the cream mixture onto the
ginger biscuit base and refrigerate
until firm.
Fridge Time
• Refrigerate untill
firm
7. Serve and enjoy.
(As a summer alternative you can also
freeze and defrost slightly before serving)
10

“give these
recipes a try,
create memories
& enjoy”

September
2021