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Good morning my royal foodinesses! 🙂

Hope we all enjoyed a cool nights sleep. It rained overnight,  I slept and woke up several times only to find out it wasn’t morning yet! Such delicious sleep, lol.

Finally concluded my pastry lessons, funny how I never repeat a recipe taught. It’s almost as if I can’t help myself, I just have to adjust something in it. Bread making wasn’t included because past students complained the kneading was too much. I decided to use the donut recipe to make make burger buns and unbelievably it gave me soft, nice burger bread. I didn’t even have to knead so much, about 15-18 minutes. I took it a step further,  adjusted some ingredients,  found another way of mixing the ingredients online and got the sweetest, softest bread ever!

Sometimes what you learn gives you confidence to try out other things which is what happened to me. I took a cake making class in February,  till date I have never baked a regular sponge cake, instead I bake all sorts of tea cakes with the wierdest ingredients- zucchini,  beetroots, sour milk and golden melon. Pumpkin, banana and carrots are normal ingredients, I use them all! The burger buns are my latest babies, will be sharing the recipe on the blog soon.

Today’s recipe is all about leftovers and how not to throw away bread that’s no longer soft and fresh. Thanks to PHCN, sometimes you just have to store bread in the fridge to keep it from going stale. I have had this bread for a while, bought it hot, fresh and soft from a long queue in Shoprite but had to put it in the freezer so it doesn’t mold…err..fridge wasn’t an option, we know how erratic light supply is. So here’s a very simple French toast we all know paired with some leftover corned beef as well. Please enjoy!

Ingredients : ( serves 2 )

4 thick slices of leftover Shoprite bread

2 eggs

1 cup milk

4 tablespoons golden syrup

1/4 teaspoon salt

1/4 teaspoon cinnamon

4 teaspoons vegetable oil



1/2 tin corned beef

6 tablespoons sweet chilli sauce – Shoprite

4 tablespoons ketchup

3 fresh red pepper(atarodo)

1 small onions

1/4 teaspoon dry Cameroon pepper

1/2 cube Maggi crayfish

1 tablespoon vegetable oil

Salt to taste


Method :

In a wide bowl beat egg, milk, cinnamon and golden syrup together.


Heat a teaspoon of oil is a non-stick pan, dip bread in egg mixture and allow it soak the mixture generously on both sides then place in the hot pan.


Fry both sides until nice and golden brown, you can fry the sides as well since the bread slice is thick.




Repeat process with remaining 3 slices, set aside.


Slice onions in rings, chop the pepper into tiny bits set aside.


In the same pan, add 1 tablespoon oil and sliced onions and fry for 2 minutes.

Add corned beef and fresh pepoer, fry for 2 minutes.


Add the chilli sauce, ketchup and fry for 2 minutes.


Add Cameroon pepper and half the Maggi cube. Stir and allow to fry for a minute, taste for salt, turn of heat.


Serve with warm French toast.












Have a great weekend!

Azu 🙂 .


***Notes: The sweet chilli sauce is indeed sweet which is why there’s alot of pepper in the sauce recipe in order to douse the sugary taste, salt helps balance it as well but that’s up to you which is why it’s written ‘salt to taste’