How I make my sausage bread rolls!

After my last post on You won’t be throwing away the pasta water after this and the wonderful reception it received from my readers, I decided that taking topics on cooking just as important as I do other topics on my blog may also be a good idea

After graduating high school in 2016, I was sort of confused on whether I wanted to go to the university because I didn’t know what I wanted to study or do with my life, I spent two years at home as a result!

Nevertheless, during that time period, I didn’t just sit around and watched television all day for two years straight, I decided to enroll in a catering school.

I learned a lot during those periods, I learned a lot about baking, I also learned that I enjoyed eating much much more than I did cooking!

I just recently grew a taste for sausages, I hated that stuff so bad when I was growing up the moment I find sausages along with my food in a plate, I would push that plate away. It didn’t matter how tasty that food was.

So as a tribute to my new found lover, I decided to make a blog post on how I make me sausage bread rolls!

How to make sausage bread rolls for beginners.


  • 2 cups of flour
  • 2 tablespoon melted butter
  • 1/2 tablespoon yeast
  • 1 egg🥚
  • 1/2 tablespoon salt
  • 1/2 cup of warm milk 🐮
  • 2 tablespoon sugar
  • 10 hotdogs

Additional ingredients

  • About a handful of flour set aside to help in the kneading process.
  • 1 egg for coating before baking
  • 1 extra tablespoon of sugar to help in activating the yeast.
  • Cooking spray
  • Sesame seeds

Tools you’d be needing

  • A large bowl and a dough mixer
  • A board and a rolling pin
  • a knife to cut and a brush for coating
  • Baking trays and an oven

How to

Phase 1:

  • Dissolve the yeast and sugar in the warm milk 🐄
  • In another bowl combine the butter and egg 🥚 and then set aside.
  • In a large bowl, combine the flour, salt, and sugar after which you are to make a well in the middle of mixture in which you are to add the yeast/egg/milk and butter and then mix together until a soft dough is formed.
How to make bread

Phase 2:

  • Transfer the dough into a lightly floured surface and knead until it is smooth and elastic for about 10 minutes or so by hand, and 7 minutes when using a dough mixer.
  • Place dough inside a very large bowl that has been pre-coated with oil (or you can just use a cooking spray), then leave the dough to rise in a warm place for an hour or till it doubles in size.
How to knead a dough

After the dough has been set aside, use that waiting period to steam your sausages for about 7 minutes using boiling water of cause.

When the dough has risen just fine, turn it out into a lightly floured surface.

Combining the dough and the sausage

Divide the dough into 10 equal pieces to match the 10 sausages you have, and then using a rolling pin, roll out each dough into a rope long enough to wrap around each sausage about three times

Sausage rolls recipes

wrap the rolled dough around the sausage and place them in a lightly greased and floured baking sheet at least 2 inches apart.

Cover the rolls and let it rise again until it doubles itself in volume for about 30 minutes.

How to make sausage rolls

Making a coat

Whisk up one egg together with a tablespoon of water and brush the surfaces of the bread rolls with them, you can also sprinkle some sesame seeds to it here if you like.

Place in a preheated oven of about 110°c and bake for 10 to 15 minutes or until golden brown and you’re done! 💃🏽💃🏽

Bread roll recipes for beginners


There are other variations to this, some way more tastier than this, let me know in the comment section if you’d like more on that.

Sausage rolls with cheese

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You won’t be throwing away the pasta water after this

Who would have thought that that murky looking water had more it than just a cordial friendship with the kitchen drainage? 🤷‍♀️

Cooking Italian pasta

Growing up watching my mom prepare pasta and tossing away the starchy pasta water every single time, I came to think that getting rid of the starch was a criterion in preparing flawless pasta dishes of any kind.

Some even believe that the starchy water contains all sorts of harmful food preservatives and whatnot, so by “parboiling” it, you would be removing a significant amount of the bads’, leaving only a glorious pasta dish behind!

What do with pasta water

But indeed, Italian grandmothers know best — they’ve been saving pasta water since spaghetti was a thing. That salty, murky water adds three things to pasta dishes: flavor, body, and cling. Let me explain how.

While your pasta boils in salted water it releases some starch (that explains the cloudiness), turning plain water into an unknown (until now) essential ingredient that acts as a unifier between pasta and its sauce.

Tricks to preparing pasta

Simple Cacio e Pepe (cheese and pepper pasta) would be lost without pasta water, which provides the body for the sauce and helps it cling to the pasta. The same is true for Aglio e olio, another humble pasta dish made with garlic and olive oil — it would be overly slick and oily without the addition of starchy pasta water to coax the oil into an emulsified sauce. Pesto and penne are united in a delicious friendship thanks to the binding powers of pasta water.

pesto and penne

Sometimes sauces like meat-packed Bolognese need a little thinning out after simmering for hours, and pasta water helps loosen and flavor it without sacrificing body. Creamy carbonara sauce cools quickly; the addition of pasta water will rescue it from clumping.


And pasta water can support your culinary creativity: remember it when you need to bring leftovers or random ingredients together into a harmonious pasta meal!

Pasta and sauce binding

In summary

  • pasta water acts as a unifier between the pasta and its sauce.
  • It acts as a binding agent (aka emulsifier) between added oils and pasta sauce.
  • It helps loosen and flavor thinning out Bolognese after simmering for hours.
  • It prevents dishes like creamy carbonara sauce from clumping after it cools.

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【10min】Easy Routine to Reduce Leg Swelling | WORKOUT TO TAKE INCHES off your thighs

one of the major reasons I shy away from leg workouts is the fear of bulking or swelling after a one or two days of intense sessions. for someone who is trying to get that model slender looking legs, it can be quite daunting when the workout routine promising slender legs and a thigh gap does nothing but the polar opposite! my solution often was to stop everything and hope things fall into place. But of course, they never do. For you cannot get toned muscles without working them out! However, I got really lucky lately. I discovered a set of exercise routines that are intense, but surprisingly do not cause swelling at all nor that post-workout sore muscles. This is because the movements and paces at which they are executed were carefully tailored by the trainer not to cause such.

Today’s blog, however, is not about leg workouts, but about what to do to reduce swelling and bulk if you already have one, doing this alone can drastically take off inches away from your thigh and calves!

Today’s tips for reducing swelling, however, was provided by the same YouTube fitness trainer for the leg workout series which I’ll be sharing with you in time to come.

“Why do I trust his instructions well enough to give a try for an extended period of time?”Well, to be honest, it was initially as a result of me thinking that since he is a Japanese fitness trainer in an industry where his clients are mostly east Asian women, and the Asian women from such community prize the image of a slender figure as an ideal to thrive for. all his workouts therefore should be tailored to archive such results or he would have no business or career. And if he has no career he would be a bum living with his parents, and if he lived with his parents, well, no one would care.

I literally just went Sherlock Holmes just now

Anyway, I’m glad I gave it a try. But you should also note that

  • these tips provided will also be effective in reducing the bulk that tends to form on the thighs of those who spend hours sitting on a chair with very little movements made in hours.
  • Sooth the muscles after a good inner thigh work and also open up the hips to help with the gap creation if that’s what your goal is

  • it helps you stick to your program as is without having to skip because you can’t move.
  • And lastly, it also helps with growth, specifically leg growth as it stimulates the muscles around such areas. It is also helpful to note that you can still very much increase your height at any age if you want to and are willing to put in the work and the right mindset. The human body never stops growing. One of the characteristics of a living creature is growth, so whatever stops growing, essentially is dead.

Writing these last few paragraphs, I am immediately compelled to write a follow-up topic on growth and my results of growing even after my “growth years” came to a close.

“So why should I be bothered with all of this?”

Well, the thing about muscles and the body is that it is built to adapt to whatever conditions you subject it to constantly over a period of time.

For lean long legs; Why you will fail to archive your desired results with a constant intense workout, particularly if you are susceptible to bulking is that working those muscles tightens them up and makes it explosive. If you do not relieve them over a period of time whatever size you get as result in will become “permanent”. It will also stop you from growing in general as the muscles tighten and restrict bone elongation. This is one of the reasons gymnasts look like this

Simone biles who is one of the most famous black gymnasts currently is just 4ft’3 which is, quite common in the sport. particularly for power gymnasts.

Kaitlyn Ohashi

Nevertheless, if you are totally not bothered by the size of your thigh and calf and are totally satisfied with your results irrespective of the standards of beauty in your country, then you do you!

But, the fact that you’re reading this blog means you are definitely not satisfied, and that’s okay you are not alone.

One more thing…..


Oh, I love this topic. I get to be the angel of doom😈!

A lot of you may have figured it by now that exercise doesn’t work, at least not in the way we expect it to. It still needs to be backed up by a good balanced diet targeted for specific things and I’m not talking about the calorie in, calorie out shenanigans!

I’ll be acquainting on diet styles that actually work sometime in the future as a support topic to this blog post.

I personally maintain a low carb diet of 30% whole fruits and vegetables, 70% animal-based foods.

I used to keep the carnivore diet which was amazing but I just felt that I needed more spice to my existence. So I added the plants back again. I’ll discuss my diet choices, why I chose it and its results by next week Thursday, in which every week is our site’s health and fitness day.

Last notes

another heads up about the video I’m about to share is although he generally is conversing in Japanese it is still quite easy to understand and follow along. It is best though, that you do this routine after you’ve done your morning workouts and at night before you go to bed to release any built-up tension that had accumulated during the day.

I usually like to upload everyday thoughts and discoveries which may not warranty a blog post. So in order not to miss such contents follow me on Instagram @ halobebe_ng or our Pinterest account @ antisocial tomato, we upload daily contents there.

Please don’t forget to like, comment and share this with people you think it may be of help to, this also helps my contents reach more people. And so till next time, stay fabulous!

my results; I had lost a little bit of weight from my diet, as you can see my pants are a bit loose

although I wasn’t planning on sharing this photo initially, it is of poor quality anyway. but it’ll have to do as its the only ‘after’ picture I possess at the moment.



how fat enters and leaves the body, and what you can do about it!

You don’t get fat because your metabolism slows, your metabolism slows because you’re getting fat.

if insulin makes people fat why does it makes only some of us fat, we all secrete insulin, after all, right?.

Plenty of us are lean and will stay lean for life, but this, however, is a question of nature, and our genetic predisposition, not nurture or the effects of diet and our lifestyle that triggers this nature, the answer lies in the fact that hormone doesn’t work in a vacuum and insulin is no exception.

The effect of a hormone on any particular tissue or cell depends on a host of factors both inside and outside of our cells. the enzymes for instance such as LPL and HSL, allow hormones to differ in their effects from cell to cell, from tissue to tissue, and even at different stages of our development and lives.

we need to think of insulin in this context as a hormone that determines how fuel is partitioned around the body.

After a meal, insulin and the various enzymes that influence this such as LPL determine what portion of the different nutrient we ingest would be sent to each tissue, how much will be burned, how much will be stored, and how this will change with need and with time.

However, my concern here is what fuel would be used for energy and what would be stored.

If your body is predisposed to store fat rather than burn it, it means the insulin partitions a disproportionate amount of the calories you consume into storage rather than to be used for energy by the muscles, which as a result you’d have a tendency to fatten and have less energy available for physical activities.

In other words, you’d tend to be sedentary.

the farther your body ( insulin) errs toward storage, the more calories would be stored, the fatter you’d be.

If you do not want to be sedentary, then you’d have to eat more to compensate for this loss of calories ( energy ) into fat, which is why the fatter you become, the more likely you are to eat more!

This happens because insulin stashes fat in the fat tissue and ensures that it stays there and our muscles a forced to burn more carbohydrates just to compensate for the lack of fuel when we deplete our store of glycogen which alone might make us even hungrier.

the results are that we tend to eat more and expand less while our fat tissues just keep filling up with fat! It is the morbidly obese people of the world who embody this situation perfectly.

When your body is predisposed to burning a proportionate share of the calories you consume as energy, you’d have plenty of energy for physical activities, and little left to be stored as fat.

This is why there are people who could stock up on burgers and fries and yet still stay thin, we all know these type, I mean how can we not? we hate them!

However, when your body burns fat rather than store it, you’d be lean and active, just as you’re supposed to be and you’ll eat in moderation.

the farther out you go in this direction the more energy you’d have for physical activities and the less would be stored, the leaner you’ll be.

Often we’d see marathoners lean, this is not because they eat less and workout out more per sé, these people literally have energy to burn because their bodies have been predisposed to burning fat as energy ( well at least some of them, for we do know that not all fit people are healthy and burn fat for fuel, some are actually just running on glucose).

So what determines the direction at which your body leans towards?

the answer is not quite as simple as how much insulin you secrete, although that probably is part of it.

Given the same food containing the same amount of carbohydrates, some people will secrete more insulin in reaction than others.

And those who do are more likely to put on weight and have less energy at their disposal.

Their bodies work to keep blood sugar levels under control because high blood sugar is toxic and they’re willing to overstuff their fat cells if necessary when there is sugar do it.

But another important factor is just how sensitive to insulin your tissues happen to be and how quickly they become insensitive ( that is insulin resistant ).

This idea of being insensitive to insulin is critical to understanding why we get fat, as well as many of other diseases associated with it.

The more insulin you secrete the more likely your cells are to become more resistant to that insulin, this means it will take more insulin to do the same job as it would had it been you were more sensitive to it.

Your cells are the ones who make the decision that they don’t want any more glucose than they’re already getting, for too much glucose is toxic for cells and they make it harder for insulin to do its job and get the glucose out of the bloodstream.

The problem or the solution depending on your point of view happens when the pancreas reacts by pumping out still more insulin.

and the result is a vicious circle of highs and lows.

When a lot of insulin is secreted in response to easily digested carbohydrates, your cells are likely to resist to the effects of the insulin, particularly your muscles, at least in the short-term because they are getting enough glucose already all the while that the insulin is working to make you fatter and store more calories as fat unless your fat cells are also resistant to it.

However, if you secrete a healthy amount of insulin and your muscles are resistant to it, you’d still achieve the same result, a larger waistline.

Fat cells, liver cells, muscle cells, don’t all become resistant at the same time, to the same extent or in the same way. Some of these cells will become more or less sensitive than the others, this means the same amount of insulin will have a greater or lesser amount of effect on different tissues and how this tissue responds will differ as well, from person to person and over time in each individual, the more sensitive a particular tissue is to insulin, the more glucose it will take up.

If it is a muscle, it will store more glucose as glycogen and burn more for fuel, storing more fat and releasing less.

It will take up a disproportionate amount of fuel from the carbohydrates you eat and use it for energy.



How your body responds to insulin changes with time, and in response to your diet. As you get older you become more insulin resistant, but this almost invariably always happens to your muscle tissue first then later if at all, to your fat tissue.

A general rule is fat cells always stay more sensitive to insulin than the muscle cells do.

So even if you’re lean and active when you’re young, you’re muscle cells are still likely to become resistant to insulin as you get older.

As they do, you’ll respond by secreting more insulin, and more and more calories will be directed to the fat cells, leaving the fewer and fewer left to fuel the body.

As you enter middle age, you’ll find it increasingly difficult to remain lean, and you’ll also begin to manifest a multitude of metabolic disturbances that accompany this insulin resistance.

Your blood pressure goes up as well as your triglyceride level and as bad cholesterol is going up, and the good ones go down, you become exceedingly sedentary as the aftereffect of the energy drain to your fat tissue.

The conventional belief that our metabolism slows because we fattened up probably have this cause and effects backward.

More likely is that our muscles become increasingly resistant to insulin and this partitions more of the energy we consume into fat, leaving less available for the cells of muscles and organs to use for fuel, therefore as a result becomes more sluggish.

This is what we mean when we say our metabolism slowed down.

But you don’t get fat because your metabolism slows, your metabolism slows because you’re getting fat.


Why are the children of today getting fatter and even coming out of the womb fatter than they just 30 years ago?

This is one aspect of the obesity epidemic that emerged recently in studies worldwide.

Not only are children obese now than ever before, but most studies report that kids are noticeably fatter at 6 months.

fat children tend to be born from fat parents due in part of all the ways that our genes control our insulin secretion, the enzymes that responds to insulin and how and when we become resistant to insulin.

But there is also another factor that represents a cause for concern.

children in the womb are supplied with nutrients from the mother through the placenta and umbilical cord in proportion to the level of nutrients in the mother’s blood.

This means that the higher the level of the mother’s blood sugar, the more glucose the child gets in her womb.

As the pancreas in that child develops it apparently responds to the higher dose of glucose by developing more insulin-secreting cells.

So the higher the blood sugar in the pregnant mother, the more insulin-secreting cell the child will develop, and the more insulin the child will secrete as it gets close to birth, resulting with the baby being born with more fat and being more likely to develop insulin resistance in the future which in return will make him fatter as it age!

Because of this situation, the rise in the belief that some of us were programmed to get fat at our middle age becomes true, even if we showed little or no sign of this when we were younger.

This is why women who get diabetic during pregnancy (gestational diabetes), obese mothers, and mothers who gain excessive weight during pregnancy all tend to have larger and fatter babies.

But if fatter mothers have fatter babies, and fatter babies become fatter adults, when does it stop?……….



When’s the best time to workout, before or after a meal?

Rania: hello Halo, my name is Rania and I’ve been reading your posts for sometime now, you always talked about intermittent fasting and how much you love it. My question is though, will I lose weight much faster if I workout on an empty stomach?, because when I go online I always see stuffs like preworkout snacks or foods, or smoothies to help boost your metabolism while you workout so you could lose weight much easier.

welcome to the segment of the antisocial tomato where readers get to forward their questions and concerns to us and we in turn will have them answered, and that is if we have the answers to them!.

hello Rania, I’m so glad you decided to reach out to me, and I’m also sorry it took me so long to reply your questions, even though we promised to get back to viewers as soon as possible. well now that I think of it, we actually did keep our promise, “to get back to you as soon as possible”!😉. Anyway, as for your questions, I do have had people ask me this questions over and over again, especially when I told them that I keep a 20 hour fast with a 4 hour eating window everyday, well almost everyday. It was one my of my weight loss strategy, as well as one of my weight maintenance strategy. So when it comes to working out on an empty stomach to lose weight, I think its safe to say I’VE GOT EXPERIENCE.

I find the answers to this question simply simple, it’s not a rocket science brainer. Of course you are going to lose weight more if you workout on an empty stomach, well that is if everything else be equal. the problem with most of the answers to this problem by people is that they are not speaking from experience, they haven’t done any study on themselves, let alone others.

everyone does intermittent fasting, during their sleep that is, unless they sleep eat. on average if you had stopped eating by 8 pm, by the time it would be 6 am the following morning they would have done a 10 hour fast. that’s why the first meal of the day is called BREAKFAST, because you are breaking your fast. However when it comes to burning more fat on an empty stomach for faster results, it does have stages, each higher stage you enter, the more potent your fat burning ability becomes until your whole body becomes a fat burning inferno, then plateaus. here are the stages by the hour;

  • 8-12 hours after you have eaten your last meal your body is in a post absorption sate. last meal is still in circulation in the body. Not optimal for fat burning.
  • at 12 hours your body is entering the “fasted state”, you are at the very edge of fast entering the optimal fat burning zone. Human growth hormone (HGH) levels are rising to add in muscle growth. at this stage however, you are not yet really burning fat.
  • at 16 hours your body is in the fasted fat burning zone. high levels of HGH. great time to workout to get lean muscles. you are just at the tip of the fat burning sweet spot.
  • at 18 hours, your body’s ability to burn fat is growing exponentially. you are well into the fasting sweet spot
  • at 20 hours, your body is a fat burning machine and now your HGH levels are skyrocketing and it is a great time to build muscles for body builders.
  • at 24 hours, your body has reached its peak of fat burning and is well passed the fasting sweet spot. then you have reached the pinnacle of fat burning.

during my weight loss journey, 20 hours was the regular fasting time with a four-hour eating window, if I had my last meal today by 6 pm, my next meal will be 2 pm the following day. thereafter I would pick one day during the week to do a water fast for the health benefit, and also to crown the week as the icing on the cake. on my water fast day, I will consume nothing but water through out the day, no coffee, no bone broth, nothing. I plan on uploading a piece on my diet style next week Tuesday, so if you want to know how to do the Halo style diet ( more or less eating style) all you have to do is to log on that day for it will be up by 8:30 pm CAT. I will cover what I eat during the eating window, how to properly break a fast, how to transition and what kind of exercise you should keep during that period of time. usually you are supposed to refrain from anything strenuous. So this is it sister I hope you found it useful in some way, and for the rest of the readers, you can make contributions using our comment section, or forward your request using our Contact page. so till next time, remain fabulous!.