1 chicken breast
2 cups of cooking water for chicken
2 chicken broth tablets
1 tablespoon full of margarine
2 cups of wheat flour.

Method of preparation:

1. Cook a chicken breast with chicken broth, shred.
2. In a pan, saute the chicken with seasonings to taste and set aside.
3. Place 2 cups of cooking water, 1 tablespoon of margarine in a pan, slowly melt the margarine, add the flour, stir without stopping to avoid lumps.
4. Allow to cool and shape in the palm of the hand, place the filling, pass in the egg and breadcrumbs and fry.

orange juice and cheese bread.

breakfast bread with nuttela juice, fruit and Cereal

• 1 13.5 oz can full-fat coconut milk
• 5 egg yolks
• 1/3 C granulated sugar
• 1/4 C tapioca flour (or cornstarch)
• 1 Tbsp pure homemade vanilla extract
• toasted coconut for topping, optional

1. Add the milk to a medium sized saucepan and heat over medium-low heat.
2. While the milk is heating, add the egg yolks, sugar, and tapioca flour to a medium-sized glass bowl. Whisk together to combine (mixture will be clumpy) and set aside.
3. Whisk the milk occasionally until it starts to steam - do not boil. Remove the milk from the heat and while whisking, pour a little milk (about 1/2 cup) into the egg mixture - do not stop whisking.
4. Continue to simultaneously whisk and slowly pour the remaining milk into the egg mixture. When all the milk has been poured into the bowl, give the mixture a good stir and then pour it back into the saucepan.
5. Heat the milk mixture over medium heat, whisking almost constantly, until it starts to get thick like pudding and bubble. Remove from the heat and whisk in the vanilla extract.
6. *Place a strainer over a clean bowl and pour the custard into the strainer. Stir and push the custard through the strainer, leaving any clumps behind.
7. Place a piece of plastic wrap directly on top of the custard and cool to room temperature. When cool, refrigerate at least 2 hours before serving