ALL IN BREAD SPREAD I wouldn't say I am saving the best for the last but I want to think so far, this is one sweetest accompaniment for bread. Okay, for the last few days we have being doing justice to fulfilling , nourishing and cool ways to eat your bread and so far, it has been wonderful. On the first day we prepared (SEE HERE), (SEE HERE) on the second day and (SEE HERE) yesterday. So, for the last part, we are using the combo of three most used spreads and accompaniment for bread i.e butter, margarine and fish. Using these accompaniment separately on bread is magnificent , so imagine the level deliciousness the combo of these three will bring. Okay, stop the imagination and lets make this already. PREPTIME:12 mins COOKTIME:5mins SERVE: 3 DIFFICULTY: Easy WHAT YOU NEED 4 slices of bread 3 tablespoons of butter A can of Sardine. 2 boiled eggs. a peck of black pepper (optional) HOW TO PREPARE THIS. 1. Briefly toast the slices of bread

GUACAMOLE SPREAD ON BREAD When we talk about healthy eating, this particular recipes is just too perfect and hearty.Guacamole is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Aside from it being very healthy, it is super-easy and budget friendly. Let's get straight to the point PREPTIME: 5 mins COOKTIME: 5 mins SERVES: 3. INGREDIENTS Ripe avocado 3 large sizes Bread 6 slices Cherry tomatoes 2 ripe sizes Onions 1 small bulb lemon or lime juice 1 tablespoon salt 1 pinch black pepper for spicy guacamole (optional). PREPARATION * Cut the avocados into two halves and scoop them into a bowl with a spoon. * Dice the tomatoes and onions and pour into the av

THE PERFECT FRENCH TOAST Okay, I wouldn't say french toast are underrated but, I mean this bread recipe is the best in town. Get a hold of your first french toast and you would want to eat this deliciousness everyday. To make it sweeter, french toast are just so easy to make, that anybody can make it. They are also budget- friendly that you would eat this all day everyday and still change in your pour. Let me leave the long talk and go straight to the point WHAT YOU NEED PREPTIME:5 mins COOKTIME:10 mins SERVE: 3. Breads 4 slices Eggs 4 large sizes Milk 2 tablespoons. Vanilla extract 1 teaspoons. Black pepper 1 teaspoons (optional) salt to taste Oil for frying PREPARATION 1. In a bowl, break in the four eggs, add the milk, vanilla extract, black pepper and a pinch of salt. beat the egg mixture till it is well incorporated 2. Carefully dip in

SHALLOW FRIED FISH FILLET SANDWICH Photo Credit: JFU photo. With bread being the most consumed commodity in the world, I just felt I should do something to improve the way we enjoyed our bread, especially we that don't like to eat just bread alone. So eating bread can be so interesting if it is well balanced with lots of other condiments and fun preparation. In the next five days, I will be doing adequate justice to fun way we can eat our bread. The recipe are easy to make, budget friendly and well balanced. FOR DAY 1 WHAT YOU NEED PREP: 10 mins. COOKTIME:15 mins. SERVE: 2. Bread 1 loaf. Fresh Mackerel 1 medium size. Tomatoes 2 large pieces. Onions 1 medium sized bulb. Black pepper 1 teaspoon (ground). oil 3 tablespoons Salt to taste. PREP 1. I usually slice the bread (any bread loaf would do) I use in recipes myself. Alre

The perfect and easiest way to prepare Edikang Ikong soup Edikang ikong is a local delicacies known to the efik and calabar people of Akwa Ibom and cross Rivers states in Nigerian. But so far, this soup has been explored by other different parts in Nigeria and the testimony that follows is magnificent. Little wonder why the aboriginals of Edikang Ikong has been know to be the best in Nigerian soups. On a serious note, people, do think it entails lot of money to prepare edikang ikong, but it is not as expensive as we take it. Though, cooking edikang ikong entails using assorted types of meat and seafoods but you cut your coat according to your cloth (like I did) and still not sacrifice the taste of this deliciousness. INGREDIENTS PREP TIME: 15 minutes COOKTIME: 30 mins SERVE: 5 Beef/offal/ fishs 5 large cuts. Stockfish 1 medium sized head. Dry Crayfish half cup (ground). Ugwu (pumpkin leaves) 2