Mariangeles:
The recipe I got is not hard but crumbly.
It tastes more like cakes.

Yeah, I don't think I will be trying that thing anytime soon.

armyofone:
Yeah - one should just don't over eat it or eat it all the time.

I wish they would make sugarless, not sugarfree, alternatives is what.

Kobojunkie:
I know but i wish I didn't fall for that nonsense as a kid and loved candy and all other sugary treats like other kids did. Maybe I would have turned out without this much aversion to sugar..

So many adult treats oversugared for me these days. Before I eat a cupcake or cake, I first scrape off all the extra sugary nonsense before biting down so as not to offend me tastebuds.

Enjoy occasionally - one lifetime

armyofone:
Enjoy occasionally - one lifetime

I don't think I can. Something about it just does not work for me and it starts right at my taste buds.

Sugar is great, but in measured quantities. No need to overwhelm the food with it. Honestly, I don't think Sugar is meant for taste. Sugar is not opposite of salt, abi. It adds sweetness but not taste and so shouldn't be used to overpower taste in any recipe. .

Kobojunkie:
I don't think I can. Something about it just does not work for me and it starts right at my taste buds.

Sugar is great, but in measured quantities. No need to overwhelm the food with it. Honestly, I don't think Sugar is meant for taste. Sugar is not opposite of salt, abi. It adds sweetness but not taste and so shouldn't be used to overpower taste in any recipe. .

You are right. Too much sugar in pastries defeat the purpose.

armyofone:
You are right. Too much sugar in pastries defeat the purpose.

Indeed! For me it does.

armyofone:


Like flowergirl, I will nudge you with questions.
Babes, next time I will call you to come fix typos though.

Sometimes I type really fast cos I’m multitasking then I come back and I’m like “did I type that”? Phew

Kobojunkie:
I know but i wish I didn't fall for that nonsense as a kid and loved candy and all other sugary treats like other kids did. Maybe I would have turned out without this much aversion to sugar..

So many adult treats oversugared for me these days. Before I eat a cupcake or cake, I first scrape off all the extra sugary nonsense before biting down so as not to offend me tastebuds.

these people I live with think I’m weird because I don’t eat cake icing. There’s something about packing pure sugar into my mouth that’s off-putting. I do like sweet things even cake but I can’t really get into cake icing.

Give me free puff puff, isewu pepper soup and fresh palmy and I will be looking out for any titsy bitty typo.



Yeah, that's true.

cococandy:

Sometimes I type really fast cos I’m multitasking then I come back and I’m like “did I type that”? Phew

cococandy:
these people I live with think I’m weird because I don’t eat cake icing. There’s something about packing pure sugar into my mouth that’s off-putting. I do like sweet things even cake but I can’t really get into cake icing.

Neither can I.

Harmony92:
you go return am?

not at all oo

Village kitchen

Breakfast ♥️

●Strawberry Yoghurt
●Fruits
●Mini Croissant
●Tea

Have a great weekend everybody

Prestonn:
Village kitchen

Breakfast ♥️

●Strawberry Yoghurt
●Fruits
●Mini Croissant
●Tea

Have a great weekend everybody

Beautifully done sir. Your weekend is already great. Please sir I sent you an email

Mariangeles:


Una sure say no be Seun be dis guy wey dey disguise? Because I no get why them never still ban im ass, despite all the nonsense wey im dey get mind yarn ontop people food on a regular.

Like I'm confused..
I scroll through this thread and all I see his him criticizing other people..
This guy must be a mod...

Rice with Potato leaves sauce

Breakie : ofada + goat meat sauce x goat meat

Stir fry Noodles and Costco chicken dumplings

armyofone:


Like flowergirl, I will nudge you with questions.
Babes, next time I will call you to come fix typos though.

I see you o

cococandy:
Stir fry Noodles and Costco chicken dumplings

poe from kungfu panda is that you

Dinner.

Might as well be
I love noodles and dumplings

emperorz:
poe from kungfu panda is that you

AdorableSat:
Rice with Potato leaves sauce

Potato leaves? Interesting... can you please include recipe abeg?,

Prestonn:
Village kitchen

Breakfast ♥️

●Strawberry Yoghurt
●Fruits
●Mini Croissant
●Tea

Have a great weekend everybody

Abeg adopt me.

Thought potatoes leaf is hard to use for cooking...did you use the younglins ?

AdorableSat:
Rice with Potato leaves sauce

FlowerGirl040:
I see you o

Well done o
Please share your experience with no yeast puff when you eventually make it.

Brian47:


Abeg adopt me.

still under my parents roof. Thanks

armyofone:



Well done o
Please share your experience with no yeast puff when you eventually make it.

I will. The one I use to do is when frying my chinchin,I use out of it to do donut and another like buns. You know how chinchin ingredients are, enough butter,eggs, liquid milk, baking powder etc. Trust me it comes out thick and sweet. I will share a pic when I eventually make it. Within the month Sha because for now,I am a bit down,I no fit mix flour

Prestonn:
Village kitchen

Breakfast ♥️

●Strawberry Yoghurt
●Fruits
●Mini Croissant
●Tea

Have a great weekend everybody

Breakfast on a hot day like this. Especially if the youghurt is very cold.

With this lovely presentation, I would still eat it however it comes.

Mariangeles:


You don’t know what you’re missing.
I used to not like buns, till I found a good recipe.

Please share. There was one I ate in my second school days. It was tasty, crunchy with little oil. I still can't get that taste anytime I buy it.

armyofone:
Thought potatoes leaf is hard to use for cooking...did you use the younglins ?

It’s not hard o
And we use any type, young or old(if that’s the name )
Some people add baking soda to it so it can be soft but I don’t recommend that, I like it a bit hard, that way the nutrients stay in especially for boosting blood.

AdorableSat:
It’s not hard o
And we use any type, young or old(if that’s the name )
Some people add baking soda to it so it can be soft but I don’t recommend that, I like it a bit hard, that way the nutrients stay in especially for boosting blood.

How does baking soda soften leaves abeg?
And when you say potato leaves, any particular kind?

Kobojunkie:
Potato leaves? Interesting... can you please include recipe abeg?,

Ingredients
1. Potatoes leaves
2. Oil (any oil of your choice, I prefer palm oil)
3. Pepper
4. Any fish or meat or source of protein you can afford. (Boil or steam or fry, your choice)
5. Fermented fish for scent (I’m sure you will have what you guys use in your country in place of this, it is not a must, just for scent)
6. Bitter garden eggs (the small green ones)

Wash your leaves, pluck it from the stem, wash well. Chop it into any size of your choice. Ground or blend your pepper, boil your garden eggs and ground it with the pepper. Pour oil in the pan, put the leaves, add season to taste, add the other things you have. Add small water because potatoes leaves has lots of water. It doesn’t have to cook until it’s super soft, it actually shouldn’t be very soft.
Cook your rice the normal way you like it. A good blood booster.