French Toast 


On the world food calendar, today is French Toast Day. 
So here is some bite sized French Toast with Banana&Avocado slices, dried currants, toasted coconut flakes  and drizzled with honey.

 French Toast is super easy to make.

You need
•    4 Slices of  Bread 
•    1 Egg
•    1/4 cup milk
•    1/4 tsp cinnamon powder
•    *1/4 tsp Vanilla Extract 
•    * I used a pinch of powdered  cloves
•     1 tbsp butter
1 tbsp confectionery sugar 
1 tbsp oil (coconut or sunflower oil)

Procedure

–    Combine all the ingredients but the Bread, Butter and oil.
–    Dip the Bread in the mixture
–    Place a pan on medium heat, glaze pan with butter and oil and place the bread in, let it cook till it browns on the side then flip and repeat with the other side.


–    Serve as you like with your favourite syrup, honey, yogurt or fruits. 


PaniPopo; Coconut Bread Buns

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This bread is so dear, I tell ya. Bless the south Pacific Islands for gifting the world this bread. Not even sure where the bread is original to, Samoa, Hawai  or the Rhodes Islands. I really don’t care. I love it. I discovered this bread a little over a year ago, after Phisayo Ade shared the recipe. Ever since I’ve been hooked.

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Recipe

Ingredients

•   1 cup milk

•   1/3 cup white sugar

•   1/3 cup butter

•   1 tablespoon active dry yeast

•    4 cups all-purpose flour

•   1/2 teaspoon salt

•    2 eggs

•    2 tablespoons coconut oil

•   1 1/4 Cup Coconut Milk

Procedure

–   First activate your yeast, by adding yeast and about a pinch of sugar to 1/8 cup warm water. The water should be about 110° – 115 °. Leave it to sit for about 10 minutes. The yeast would being to froth if it is active. If it doesn’t froth,  it is not active.

–   Combine the milk, sugar and melted butter and oil.

–   In a large bowl, sift together the flour and salt.

–   Mix in the eggs, oil and the yeast, and butter mixture.

–   Mix until dough pulls away from the sides of the bowl.

–   Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes.

–   Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat.

–   Cover and let stand in a warm place until double in size, about 1 hour or more .

–   Punch down dough and divide into 8 – 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side.

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–   Let dough rise for 45 – 40 mins minutes, or until almost double.

–   Preheat oven to 350 degrees F .

–   Pour Coconut milk over the risen bread buns. And sprinkle some granulated sugar over the top of the bread

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–   Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

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Enjoy with your favourite soup,  tea or just butter. Tastes great when it is till warm.

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Soft fluffy and very delicious.

Creamy Surf Soup (Fisherman’s Soup)

The secret is out! I love seafood!! When Le Hubs and I were courting, he told me he believed he was allergic to seafood. The reasons he gave for believing so were quite vague. He’d eat fish and meals cooked with dried and smoked shrimps/prawns et al and he won’t react, it didn’t take long for me to realise it was just his mind because he didn’t particularly like what seafood except fish looked like. Needless to say, this right here is his favourite seafood soup, served with bread rolls. Last Night I served with Pani Poopo a Samoan Coconut Bread!

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This is soooooooo easy to make! !

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Recipe

Ingredients

•   1 kg  Fish (personal  preference Cod or Hake)

•   1 Kg Jumbo Prawns  (shelled and devined) •   Periwinkle *out of shell(le hubs is not a fan so I substituted with Snails)

•   Snails

•   Crabs

•   Calamari

•   1 Can Evaporated Milk

•   Seasoning Cubes

•   1/8 Cup Flour

•   20 g Butter

•   *1 tbsp vegetable oil

•   1 medium sized Onions

•   Stock (from the boiled fish)

•   4 Yellow Scotch Bonnet pepper (Milled) * You can use red but I love the heat and the flavour of this.  If you live in Nigeria, the igbo women who sell soup ingredients know it as fresh Cameroon pepper. If you live abroad you’d find yellow habenero pepper, please use only one, that pepper packs on too much heat for you to use more than 1

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Procedure

–   Make sure all your sea food and snail is properly washed and cleaned.

–   Season, boil, snail and fish. Debone and flake the fish

–   Chop onions

–   Melt butter in a pot on fire, add a liitle oil to prevent the butter from burning. If using margarine you don’t need oil.

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–   Add chopped onions and fry not to colour,  add flour to it and stir to make a white roux. (white roux is a mixture created by cooking flour and butter as a thickening agent).

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–   Remove roux from fire and pour hot  stock in it, making sure it does not form lumps, add more stock or water if too thick. If it forms lumps you can remove and sieve.

–   Put back on fire, allow to simmer for 10 mins when removing the scum then season  with salt, seasoning cubes, pepper and  evaporated milk

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–   Add snail, and all your seafood, leave to simmer for about 15mins and add flaked fish. Turn off the heat. Serve hot soup with bread rolls.

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Club Sandwich

Breakfast ideas. This is one of my quick, go to breakfast menus.

This is the recipe I use

Recipe

  • Chicken/Fish/Beef
  • Bacon (You can use Ham or Sliced Sausage)
  • Hard Boiled Eggs
  • Lettuce (you may use other vegetables like Cabbage, Spinach, Kale, Cucumber instead )
  • Tomatoes
  • 1 Loaf of Sliced Bread

Procedure
– Season and boil Chicken/fish/beef, then shred.

– Sautee Bacon and set aside

– Boil eggs and slice

– Wash lettuce and leave to strain

– Slice Tomatoes and set aside

– Lightly Toast bread -it makes the bread easier to handle-
*If don’t have a pop up toaster you can butter the oven pan and lay the bread slices in and put in the bottom of the oven for 5 minutes turning the sides at intervals. You can toast the bread using a dry frying pan too, just place your dry frying pan on low heat and lay the bread in the pan, turn the sides to get a light crisp on both sides*

Assemble
– Spread the mayonnaise on the bread and put the lettuce, and some shredded chicken, followed by another slice of bread with bacon, and tomatoes, then a slice with boiled eggs, topped with lettuce, and then the final slice to cover.

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*Note, that you spread mayonnaise on each slice of bread. For the slices in the middle spread mayonnaise on both sides.

With a sharp knife or a serrated bread knife, trim the edges of your bread, taking off the brown at the edges and any other spill outs.

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Then cut the bread into two triangles.

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Easy Peesy!!!

*If you are a Muslim or you can’t eat pork or any pig derivatives just use the other ingredients alone. They are sufficient to make the sandwich shine.

 

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