Eggs in a basket


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This my lovelies, is an egg, enshrined in a bread and lovingly called egg in a basket. No gourmet affair mind you, but an affair still, of the wondrous bread and egg..meant to be eaten as a morning staple, after a night of excesses in bar or bed.

This is just the kind of breakfast you make, while groggy from last nights decadence. You want something simple but not too sloppy, and it does not get simpler than this, while still maintaining a bit of rustic chic. I mean what could be better than a buttery golden crisp toast, with a cavity filled with golden ooze of sunlit eggs? This is a miracle cure and a smashing breakfast, especially if you’re in a critical need to nurse your hangover or sore aching parts.

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don’t you love it already? it has only three ingredients. Bread, eggs and butter.

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to make the basket to fit in the eggs, grab a cookie cutter or even a random glass and press into your bread

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to get a basket

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I used two different sized glasses to get two different sized baskets, because sometimes in food and in life you gotta live on the edge.

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check them baskets out..or holes, or voids that is your life if you make these and eat alone.

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over medium heat, melt as much butter in a skillet/pan. This is supposed to be comforting, so if you’re looking at skimping on the fat then you might as well feast on air and call it a day.

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swirl the butter around to coat the pan, and put your basket bread on the melted butter

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gently, lower in the cracked egg. It makes life a lot easier if you crack the egg in a separate bowl.

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see, make sure you slide it gently, and it’ll sit pretty.

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season lightly with salt

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and pepper

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and gently nudge the sides after 30-40 seconds to see if you can flip it.

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flip and let it cook on the other side as well.

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ok, so let’s revise again! this time with the other bread with a smaller basket…so bread atop melting butter on medium low flame

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slide in the egg

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admire your handiwork

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season with salt and pepper

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flip after few seconds and we don’t want the basket covers going waste, so we toast those too.

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oh my my, what do we have here? a perfect breakfast?

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totally optional, but I do it..because life is short and it’s always a good idea to make it shorter..add a slice of ham

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bask in glory

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but just this is absolutely perfect too.


Ingredients

bread- 2 slices

eggs- 2

butter- 2-4 tablespoons


Recipe instructions

cut out cavities from the middle of your bread by sinking in a cookie cutter or proportionately sized glass rim, make sure its diameter isn’t bigger than the surface of the bread.

melt butter in a skillet on medium heat and place the bread on the melting butter, and slide in the cracked egg in the bread cavity. Season with salt and pepper and flip after a 30-40 seconds once the lower side is golden and egg is cooked. Cook the other side until golden and cooked.

Serve hot.

Enjoy!

Blueberry muffin crumble cake


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Are you seeing this? are you feeling it? Behold the rocket science behind making a muffin batter, only to make a cake instead, and top it all off with a crumble. gasp!

Before I begin with the alchemy of innovation and the complicated discoveries of pouring a muffin batter into a cake pan, let me just tell you about the divinity of this blueberry muffin crumble cake.

The rustic golden top, splattered with the ooze of violent violet of tart sweet blueberries, has known to make grown men weep. It’s guaranteed to make a painter out of the most banal harsh hearts, and turn your cold cemented soul into a benevolent rasp of tenderness. It doesn’t masquerade as a sinful dessert, but rather bleeds of such hearty compassion, that you’d want nothing better than to cry your woes to this plate of cake, and promise to turn over a new leaf. It’s seriously that good!…Also it takes no more than mere moments to conjure up this holiness.

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totally basic ingredients involving sugar, oil, lemon zest, baking soda, baking powder, salt, blueberries (obviously), yogurt, egg, vanilla extract, flour and crumble toppings that include flour, sugar & butter.

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so let’s just begin with the crumble topping and that’s one less thing to bother about. So, flour in a bowl

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and sugar

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and butter

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and mix with a fork

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until the mixture resembles coarse breadcrumbs. Now refrigerate this and forget about it for a bit.

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now because this is a muffin cake, we go the basic dry ingredient+wet ingredients way. So this is our wet ingredients bit..lol wet! in a separate clean bowl, crack and egg.

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beat it with some vanilla

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add in the yogurt

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and the oil.

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and mix/beat/whip until it forms a real nice smooth batter..real smooth.

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now for the dry ingredients. In a separate larger bowl, add in the flour.

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and the sugar

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and the baking soda, baking powder and salt. and phew!

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in with the lemon zest

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and the blueberries that hardly ever look blue, but whatever!

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and mix! yes sir.

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mix until everything is..umm..mixed. That is to say the blueberries are coated with the flour mixture and all ingredients are evenly dispersed.

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dump in the wet ingredients..you remember..that egg, oil and yogurt batter

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and now you get a mixing..but remember DO NOT OVERMIX!

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mix only until it has just come together..just barely come together..

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scrape the muffin batter into a cake tin/pan/dish. make sure you’ve oiled it first. Even out the top as best as you can

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and sprinkle on the crumble topping that has been resting in the fridge

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like so..bake in a preheated oven at 190ºC for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.

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Can you see the gorgeously golden cracked crumble top?

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see???

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see..sigh! flecked dangerously vivid with blueberries, this muffin cake is a joy to bake and a wonder to eat. Serve just as is, or with ice cream or cream or custard or tears.


Ingredients

egg: 1 large

yogurt: 240 mls (1 cup)

vegetable oil: 80 mls (1/3 cup)

flour: 250g (2 cups)

sugar: 100g (1/2 cup)

baking powder: 1 1/2 tsp

baking soda: 1/4tsp

salt: 1/4 tsp

lemon zest: 1 tsp

blueberries: 320g (about 1 1/4 cup)


for the crumble topping

sugar: 50g (1/4 cup)

butter: 30g (2 heaped tablespoons)

flour: 70g (1/2 cup)


 Blueberry muffin crumble cake: make the crumble topping by mixing in the flour and sugar and using a fork cut in the cold butter, until the mixture resembles coarse breadcrumbs. you can do this using just your finger tips as well.

wet ingredients: In a large bowl mix together egg, vanilla extract, yogurt and oil.

dry ingredients: In a separate bowl mix in the flour, sugar, baking powder, baking soda, salt, lemon zest and blueberries. Mix until the blueberries are well coated with flour and all the ingredients are evenly mixed.

Now gently fold the wet ingredients into the dry ingredients and do not over mix. The batter will be a bit thick, but desirably so. Scrape into a well greased baking dish and even out the top as best as you can.

Sprinkle the crumble topping thickly and bake at 190ºC for about 25-30 minutes in a pre heated oven or until a toothpick inserted in the middle comes out clean.

Let cool for at least 10 minutes before serving.

Enjoy!

Tomato & chorizo spaghetti


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That time of life when you question the meaninglessness of gyms, stare at your sad plate of wilting salad and hear the lovelorn cries of bread ignored into the icy depths of your freezer.

You stare out at the bleak weather outside, wonder why March is freezing cold and why you can’t break free of your grossly regimented dull routine for just once. You stare at your thighs and get back to pushing salad in your mouth; suddenly it hits you like a brick that you have but one life, and possible reincarnations won’t necessarily bring you back as human because you’ve kind of ignored Karma all your life.

No time to waste, you have a lot of catching up to do. Make peace with yourself and earnestly promise an extra hour of aerobics, that is if you ever shake yourself out of this fabulous food induced slumber.

No laughing matter this, you need to gratify your insides with something comforting, something meaty and something carbs..and this is exactly where this chorizo and tomato spaghetti comes into existence.

Very recently I’d chanced upon some seductive chorizo, beckoning me with their naked meaty plumpness and I had no choice but to give in to their pleas and buy them without a second thought. These were raw and not those paprika coloured cured red ones, but did I care?

This recipe happens to be just one of those miracle cures when even the thought of salad makes you want to hurl, and making a bowl of this is easier than chopping vegetables for your salad.

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the ingredients for this are oh so simple.Just spaghetti or any pasta you love, chorizo sausages, chopped onions and garlic, tomato pulp (or use chopped tomatoes), paprika, garlic powder, salt, sugar and oregano.

note:-  this tomato pulp is really just fresh tomatoes cooked for a few minutes and skinned and mashed.

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Take the chorizo out of their casings .

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like so

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heat some butter and oil

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add in the skinned bits of chorizo

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break them into smaller bits using a wooden spoon

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cook for a couple of minutes until they very lightly brown, you don’t have to bother about cooking them completely at this stage.

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add in the chopped onions and garlic and stir them well, cooking for just about a minute or so

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add in the tomatoes

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followed by paprika, oregano, garlic powder and sugar

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and salt

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cover and let it cook for about 20-25 minutes on medium low heat, keep stirring occasionally and add a tasblespoon of water if it sticks to the bottom.

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look at this fabulous transformation after 20 minutes.

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add in your cooked spaghetti.

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and a bit of this pasta cooking water.

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to not only thin the sauce, but also to ensure that each spaghetti strand is coated with the sauce and the starches in the water helps bind and make a slicker coating for better taste.

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mix well

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and serve!

Ingredients

Chorizo sausages uncooked: 450 g

Tomato pulp/ chopped tomatoes – 350 g (3 medium sized tomatoes)

Onion- 1 medium size

garlic- 3 cloves

paprika- 1 tsp

oregano- 1tsp

garlic powder- 1/2 tsp

sugar- 1 tsp

salt-1 tsp

black pepper- 1/4 tsp

spaghetti

Butter- 1 tsp

olive oil- 2 tsp

Cooking instructions 

Remove the chorizo from their casings and cook in a pan with olive oil and butter. Break the chorizo into smaller pieces using your wooden spoon and after a minute of cooking add in the chopped onion and garlic.

cook for another minute and add in the tomatoes, paprika, salt, garlic powder, oregano, pepper and sugar and stir to combine. Lower the heat and cover and cook for another 20-25 minutes. Keep stirring occasionally and if it gets too dry, add in some water but don’t thin the sauce.

After 25 minutes add the cooked pasta to the chorizo sauce and 200 mls (3/4th cup) of pasta cooking water. Mix well and serve hot.

Note*- if you’re using cured chorizo then you can reduce the cooking time.

Chinese pancake sandwich (hangover cure & stoner’s grub)


DSC_1059These are by no means an innovation that ever appeared in gastronomic heaven, but in fact a hearty street food staple very commonly found in China. There are many a variations to it, but I’m sharing the one I find in my locality.

Before I begin let me just tell you how incredibly fantastic these street food pancakes are; sold mostly out of a small shop or mobile stall, and usually eaten after a drink too many or breakfast and even as a not so light snack.. they’re crispy, fried on a hot pan without skimping on the oil and meat. The pancakes are flaky, almost like a puff pastry sheet, slathered with a thin coating of viciously hot sweetness, a layer of egg, meat of choices, bundled up and wrapped in a packet. Every bite is a steamy, meaty, spicy morsel wrapped in flaky pancake heaven. Every bite a revelation! I usually buy these sometime around tea time from a very kind lady near my house. She has a stall decked with small jars of condiments and spices, and an array of meat. The most popular combinations are eggs+bacon+spam with a generous brush of her homemade spicy sauce.

I’ve tried to recreate something similar here which is gratifyingly delicious and stunningly delectable but absolutely no match to what she whips out of her 5 feet x 3 feet stall.

So here it is.

DSC_1015the ingredients are straight and simple. Just frozen Chinese pancakes which are easily available in any supermarket, lettuce leaves, eggs, fried bacon and ham (instead of spam) and sriracha.

I’ve cut ham into thick coins and very slightly charred them on a hot pan to recreate those smoky flavours that emanate from the street stall’s seasoned skillets.

DSC_1017these are what the pancakes look like. They come frozen and neatly wrapped in wax paper on both sides. These pancakes are smaller than the street food stall ones, but work just as well.

DSC_1020I slightly charred the lettuce as well on a very hot pan for that burnt crisp texture. This step is entirely optional.

DSC_1022ok, so in a pan on medium heat add some oil. This is about a teaspoon and let it coat the pan.

DSC_1024once the oil is evenly heated, slap on your pancake and let it be. The trick is knowing that you can not and will not flip it until the underside is done, or else you will break, tear and ruin your pancake.

DSC_1025this is how you figure out if it’s done. It’ll start turning translucent as it cooks. So the sides are cooked but the middle isn’t. Give it another few minutes

DSC_1026there you go. It’s ready for a flip

DSC_1027see.. so nice and golden and cooked.. now while the other side is cooking

DSC_1042crack en egg

DSC_1043mutilate it with a fork to let it evenly spread

DSC_1044and flip! for maybe half a minute until the egg is cooked

DSC_1045flip it back to let the egg face you

DSC_1029add sriracha or your favourite hot sauce, and paint it all over the egg

DSC_1030now we have to start layering. start with lettuce

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DSC_1050followed by ham

DSC_1033followed by folding over, to form a sort of pancake sandwich, which is also weirdly the name of this blog post.

DSC_1034and just like that you have a hearty meal to satisfy your inner glutton. Perfect for curing hangovers and stoner hunger pangs.

Ingredients

Frozen Chinese pancakes: 2

eggs: 2

bacon: 4-5 strips

ham: 4-5 slices

sriracha: 2 tablespoons

oil: 2-3 teaspoons

(of course there’s no particular recipe, you can make as many for a lot of people or just a couple for solitary indulgence. Change the ingredients to make a Chinese pancake BLT or even a vegetarian version)

Cooking directions: On medium high heat, coat the surface of a pan with some oil. Once hot, lay the pancake gently so as not to tear and let it cook for a couple of minutes. Once its surface is translucent flip over and crack and egg on the cooked side. Break the yolk with a fork to coat the pancake and flip over to the let the egg cook for at least half a minute.

Flip again to spread some hot sauce over the now cooked egg and start layering with lettuce, bacon and ham on one side of the pancake. Fold over the other end to form a sort of half moon.

The sandwich is now ready to be devoured. These are easy to make and quick to eat. You can make plenty for a crowd or just a couple for lunch.

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Enjoy!

 

 

Citrus butter cake


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It’s been a while since there’s been any sun in our frigid little Chinese town, but I’m not complaining.Maybe I am because everything is cold and freezing and butter at room temperature is a solid brick and my bread dough doesn’t rise and it’s always raining and everything is wet and it feels like I’m living in a glacier…..but there are moments when there’s plenty sunshine in my kitchen, courtesy this golden cake, that looks like sun-rays and tastes like sunlit oranges bathed in sweet butter and love.

I’m not exaggerating, ’tis true and you know it and not least because you can make this cake at the snap of your fingers and smugly too.

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Yes there’s fanta and no shame. Regular stuff that is butter, sugar, vanilla extract, salt, lemon and orange zest plus extra for icing, a whole lemon, fanta, flour, baking powder and

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eggs that I forgot to include, but here they are.

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into the flour add salt

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and baking powder and keep aside for a while

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this is a citrus cake and we want every breath to speak of it, which is why into our sugar we mix in the lemon zest

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and orange zest

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and using our fingers we just mix it all in so every bit of sugar is infused with the citrus twang.

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in a separate glass juice your lemon

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and add in the fanta.

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beat together room temperature butter and zest mixed sugar until nicely mixed and kinda fluffy. It’ll only take a couple of minutes.

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crack in the eggs. one at a time and beat after each addition to mix thoroughly, so here’s the first

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and the second. It turns a fabulous yellow/orange after each addition.

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once it’s all mixed well in add the vanilla extract

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beat again and now it’s time for the flour which we will add in three additions. So here’s 1/3rd of our flour, mix briefly

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and 1/2 of our magic potion that is fanta and lemon juice. Mix after each addition just until the batter comes together

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another 1/3rd of flour, beat briefly.

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add the remaining fanta, lemon juice, and mix to combine.

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followed by the rest of the flour. Beat to make a smooth batter. It doesn’t take long.

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You’ll finally get this. A pool of sun in a steel bowl.

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Pour into baking tin of choice. I was too lazy to butter a loaf tin so I lined it with a baking sheet, but please feel free to butter and flour your cake tin. Bake at 180°C for 35-40 minutes or until a toothpick inserted in the center comes out clean.

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Like so. The kitchen at this point smells like orange marmalade doing a cabaret. You can eat it as it is but a bit of embellishment never hurt anyone.

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an easy glaze or make up if you prefer. add some reserved zest into icing sugar

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with a spoonful or so of leftover fanta in case you haven’t been too greedy.

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mix to form a pourable consistency like so.

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and let your cake have it, make sure it has cooled down completely.

This cake may look sober but it’s oozing with oomph. It smells like sun and tastes like light. Every bite carries a citrus hit and honestly any cake that uses a can of fanta cannot go wrong. it’s easy, delightful and a much desired change from everything boring these winters.

Ingredients

butter: 100 g (1/2 cup)

flour: 170 g (11/2 cup)

sugar: 110 g( about 1 cup)

fanta: 200 mls (3/4cup)

lemon juice: 1 tablespoon

eggs: 2

salt: 1/2 tsp

baking powder: 1 tsp

vanilla extract: 1 tsp

orange and lemon zest: 1 tablespoon + extra for icing.

For icing

icing sugar: 100 g (about 1 cup(

lemon + orange zest (1 tsp)

fanta: 1 tablespoon

Recipe instructions: mix flour, salt and baking powder and keep aside. add the lemon and orange zest in sugar and mix in with fingers until fragrant. In a glass squeeze in one lemon and mix with fanta.

In a separate bowl, beat room temperature butter and sugar until fluffy. Add in the eggs one at a time and beat for a minute after each addition. Add in the vanilla extract and beat again.

Add the flour in three stages alternating with fanta and juice mixture in two, and beat well after each addition until the batter is smooth.

Pour into a baking tin and bake at 180°C for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely.

For the icing mix in the zest, fanta and icing sugar until you have pouring consistency. Pour over the cooled cake and let set before serving.

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Make this now!

Double chocolate chunk cookies


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This isn’t the first chocolate chip/chunk cookie post on this blog, and most certainly not the last. But before you roll your eyes and dismiss these sweet little discs of joy, at least stare at them for a while, and notice that there are two kinds of demonic babies in there. I meant dark chocolate and white chocolate; a pairing made in gluttonous heaven of sweet sin.

These golden halos of chewy rapture are sweet, rich, and sometimes responsible for stealthily increasing your waistline..but that’s a different story for a boring day. Make a big batch and freeze some for later I say.

These need no heavy machinery, or special equipments or even muscle power. The ingredients are few and it takes moments to conjure these lovers

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just butter (softened to room temperature), dark brown sugar, white sugar, flour, an egg, salt, baking soda, vanilla extract, and of course chocolate chunks both dark and white. Feel free to use chocolate chips instead (only they won’t be as awesome)

DSC_0983add the softened butter to a bowl of choice. Ahem! notice my gorgeous new pink spatula?

DSC_0984rain in the white sugar

DSC_0985and the brown sugar and simply beat it together. It shouldn’t take long if the butter is nicely soft.

DSC_0987a minute of creaming together and it comes to look like this.

DSC_0996crack in the egg

DSC_0997splash in the vanilla

DSC_0998and beat again, until it looks something like this.

DSC_0990in a separate bowl, add in the flour and salt

DSC_0991and the baking soda

DSC_0992and mix to combine

DSC_1000and stir it into the butter sugar mixture.

DSC_1001mix until it just about comes together.

DSC_1002clatter in the chunks..the white

DSC_1003and the dark,  and mix until just barely there. Do not over-mix the cookie dough. Please!

DSC_1004this is how it comes together. Now cover with a cling film and let it sit in the refrigerator for 30-45 minutes.

DSC_1006in the meantime, line your baking tray with parchment or butter paper, ignore that this is full of creases.

DSC_1007after 45 minutes, we’re ready to bake. It’s easiest with an ice cream scoop.

DSC_1008like so

DSC_1009like so.. bake at 180℃ for 12-14 minutes, until the edges just start to slightly brown

DSC_1011tadaa!! do not attempt to transfer the hot cookies immediately onto a cooling rack, they will all too easily tear. let them rest for at least 2-3 minutes.

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and finally this!

Dunk into milk, crumble over ice cream or just apply to face as is, they’re fantastic either way..and..and oh so gorgeous. The sides are slightly crispy, the center chewy, the chocolate chunks absolutely blowing these darlings into another dimension.

Ingredients

butter:  110g

white sugar: 70g (about 1/3rd cup)

brown sugar: 80g (a little less than 1/4 cup)

egg: 1

vanilla: 1 tsp

flour: 150g (1 and 1/4 cup)

baking soda: 1/2 tsp

salt: 1/4 tsp

dark chocolate (at least 60% cocoa): 70g (1/2 cup)

white chocolate : 70g (1/2 cup)

Preparation instructions:

Mix the dry ingredients (flour, salt, baking soda) into a separate bowl and set aside.

In a clean bowl, add in the softened butter and the sugar and cream until they’re light and fluffy. Crack in the egg and add in the vanilla extract and beat again for about a minute.

Add in the flour mixture and mix until just combined. Tumble in the chocolate chunks and stir again until all chunks are just incorporated into the mixture.

Cover with a cling film and let it sit in the fridge for at least 30-45 minutes.

layer your baking tray with parchment paper, and using an ice cream scoop place them at least an inch apart, since these cookies will spread.

bake at 180℃ for 12-14 minutes, until the edges just start to slightly brown.

Let them rest for a few minutes before you transfer them to cool on a cooling rack.

Store in an airtight container and they should disappear by the end of day.

DSC_1024now you seriously gotta make these. Enjoy!

 

 

Tuna melts


DSC_0979For days when you are absolutely miserable and voraciously hungry, tuna melts is the answer! This happened to be a particularly divine answer this Sunday, as I was completely out of meal ideas and was dying to eat something decadent and indulgent. It’s quick, not fiddley and the portions are considerably large, which means you can eat the leftovers for dinner and not even complain.

This version is slightly different from most since I didn’t want to include mayonnaise. What can I say? I wasn’t in a very mayonnaise frame of mind. Also because I had bought a different can of tuna that happened to be chili tuna, and I was dying to try it out, but more of that later.

for now..

DSC_093m0not very basic tuna melts fare, but I wanted to mix up things a bit. so cream cheese, garlic powder, cheddar cheese, boiled egg, onion, coriander, tuna and french bread.

DSC_0933begin by chopping the onions and coriander as fine as you can. I know coriander isn’t a very common ingredient in tuna melts, but these are not common tuna melts/ Just believe me ok?

DSC_0934fling into a large bowl. I have a thing for using small-sized bowls and regretting later, but not this time!

DSC_0935this is the tuna in question. This is new for me, if you’re used to this stuff then good. I figured it has chilli, but what I didn’t know was…

DSC_0936that it really had chili. They were not joking about their chili. Can you see these two red chillies. My soul jumped out for a second, but I regained my composure. I will eat tun melts, even if it kills me.

DSC_0938in with the devil red tuna.

DSC_0940chop the boiled eggs as well as you can. I was still reeling from the chillies I saw in the tuna can.

DSC_0941ah! these gorgeous colours. I knew it instantly this would be something of an ecstatic albeit searingly hot sandwich.

DSC_0942a pinch of pepper, because I had decided this to have pepper, so here it is.

DSC_0943garlic powder. yes you need it. Don’t sneer

DSC_0944in with the cream cheese. Trust me!

DSC_0945and some grated cheddar. I know by now you’re doubting my pure intentions, but please don’t. You’ll see in a minute. Mix well.

DSC_0948Time to build up. Lay you bread lovingly in front of you.

DSC_0950anoint it rather generously with the tuna mixture, or rather slather it barbarously.

DSC_0952as if it wasn’t enough already. sprinkle on some more cheddar

DSC_0954put on a tray to bake. as you can see I have two and there was no leftover tuna mixture. I used up by generously heaping them on the bread. and why not? bake at 190℃ for 15 minutes, or until the top melts and starts almost bubbling and the bottoms turns slightly crusty.

DSC_0955feast yer eyes. Look at these babies. I had no words nor expressions. I was spellbound. This is what gluttonous heaven for chili lovers is made of. This is what starving dreams of degenerate souls look like.  This right here is the answer to every question you might have.

DSC_0966this is a slab of everything evil and look how it melts and oozes from the side. It tasted luscious and dreamily melty. It might have been all the cream cheese, but ooh, was it  immoral. It was spicy, yes it was! but addictively so.You want to eat this. Everyday!

Ingredients ( this isn’t something you can measure, it’s more of a go with the flow and really up to your liking, but I’ll give somewhat accurate amounts as I figured)

tuna can: 1

Bread: half loaf of french bread split into two (you can even use sandwich bread)

onion: medium-sized or half of a large one (chopped fine)

coriander: 2 tablespoon (chopped fine)

egg: 1 large hard-boiled (roughly chopped)

cream cheese: 180g ( a bit less than 1/2 cup)

cheddar cheese: 4-5 tablespoons + more for sprinkling on top (optional)

garlic powder: 1 teaspoon

pepper: 1/4 teaspoon

Preparation instructions:  Mix all ingredients in a large bowl and mix until well combined. Spread generously on bread. Top with some more cheese, and bake at 190℃ for 15 minutes until the cheese had melted and the bottom is slightly crusty.

Alternately you can also sandwich this filling to make a grilled cheese sandwich. It works beautifully both ways.

There really isn’t much to it, but the addition of coriander just ups the flavour ever so well and the cream cheese makes it wickedly melty.

 

DSC_0970Enjoy!!