Easy Breakfast: Banana Wheat Germ Muffins for Three

Combine 1 large egg, 2 tablespoons of brown sugar, 2 tablespoons of vegetable oil, 4 tablespoons of flour, 1 teaspoon of baking powder, 2 tablespoons of peanut butter, 1 tablespoon of wheat germ, 1 mashed ripe table banana, 1 tablespoon of water and some crushed peanuts in a soup bowl.

Blend till smooth and pour into 3 large-sized waxed muffin cups. Fill each till they are half an inch from the brim.

Bake in a preheated oven at 150°C for 20 to 25 minutes. Serve with your favorite drink.

Milo Ice Cream

Combine 1 cup whipping cream, half a cup of milk, five tablespoons of granulated sugar, half a cup of Milo, and a handful of nuts and chocolate chips (optional) in a smaller bowl inside a bigger bowl filled with ice.

Whisk the ingredients together till you get a thick consistency. (I used my hand-held mixer to mix everything together, but you can use a whisk if you’ve got the stamina for it.)

Pop the mix in a large resealable bag and leave for an hour or two in the freezer. (Since my fridge was full, I dipped my resealable bag in a bowl of ice and left it there. Of course, this took longer for the ice cream to form.)

Run the ice cream through the mixer one last time before placing it in a bowl.

Add additional toppings, or eat it as it is.

Easy Breakfast: Corned Beef Bread

The dough:

1. Dissolve two teaspoons and a half of active dry yeast in a cup of warm water. Whisk in two tablespoons of sugar and two tablespoons of vegetable oil.
2. In a separate container sift two cups and a half of all-purpose flour with a teaspoon of salt.
3. Gradually combine the wet ingredients with the dry ingredients and knead the dough with your fingers.
4. Divide into five to six balls and leave to rise.

The filling:

1. Saute some grated ginger (about two tablespoons) and minced garlic (out of five cloves) in vegetable oil. Use medium heat.
2. Add corned beef (an eight of a kilo or one can) and fry lightly.
3. Put in the potato (a big piece cut into small squares).
4. Add a dash of salt and pepper. Fry everything till cooked.

To make the corned beef bread:

1. Flatten each dough ball with the palm of your hand.
2. Scoop a tablespoon or two of filling into the center.
3. Lift the dough on each end and press them together to seal.
4. Repeat for all of the remaining dough balls.
5. Place the dough balls on a lightly greased baking tray and live to rise.
6. Bake in a preheated oven at 170°C for a little over half an hour.
7. Store the bread in the tin till you are ready to serve them.