Heating up leftover potato soup from yesterday. I am hoping we still have some baguettes in the freezer to bake and have with it.
I’m drooling! You’ve inspired me to make kimchi shakshuka for breakfast/brunch tomorrow.Haddock fishcake wraps with kimchi and sliced tomatoes.
oh do post a picture!I’m drooling! You’ve inspired me to make kimchi shakshuka for breakfast/brunch tomorrow.
my cooking skills are rather poor. I think you’d be better off googling pictures of “cat food”!!!! My shakshuka never looks like recipe photos. But I mean, it’s the taste that is important right? Although, my eggs sometimes turn to rubber so no points there for me either! Trying my best loloh do post a picture!
Yummy! I have been looking at one pot lasagnes! Do you layer your sheets or do you break them up?One pot vegan lasagne.
Yes, it’s the taste. Kimchi is excellent on toasted cheese sandwiches.my cooking skills are rather poor. I think you’d be better off googling pictures of “cat food”!!!! My shakshuka never looks like recipe photos. But I mean, it’s the taste that is important right? Although, my eggs sometimes turn to rubber so no points there for me either! Trying my best lol
I eat it out of the pouch - love the stuff.Yes, it’s the taste. Kimchi is excellent on toasted cheese sandwiches.
I have never tried that before but I want toYes, it’s the taste. Kimchi is excellent on toasted cheese sandwiches.
I do mine open faced, like my avatar too, bake bread in oven, buttered, with mayo and Dijon mustard, for a few minutes, then add sliced cheese and bake again until cheese is melted. Add kimchi (or chutney etc) on top.I have never tried that before but I want to
now!! Thanks for the suggestion - should suit my skill set more too lol (I even have a proper toastie maker that seals everything in.)
I don’t have any sandwich bread so maybe that’ll be a weekend meal.
this is going to sound so stupid but I really haven’t been able to master the art of cheese on toast. I was about to blame the oven but it’s definitely user error. To be fair, I like extra mature cheese and it’s often low fat so it doesn’t melt well unless in my toastie maker so maybe it’s the cheese. (Ok, I know it’s me)I do mine open faced, like my avatar too, bake bread in oven, buttered, with mayo and Dijon mustard, for a few minutes, then add sliced cheese and bake again until cheese is melted. Add kimchi (or chutney etc) on top.
For cheese on toast, bake in oven, not too high a temp, don’t use grill. Spread butter, mayo, Dijon to edge of bread, check after 5 minutes, you want the spreads to bubble. Then add cheese.this is going to sound so stupid but I really haven’t been able to master the art of cheese on toast. I was about to blame the oven but it’s definitely user error. To be fair, I like extra mature cheese and it’s often low fat so it doesn’t melt well unless in my toastie maker so maybe it’s the cheese. (Ok, I know it’s me)