delicious and tasty :nod

My Sister's starter for her Birthday

Healthy & tasty breakfast#tiptip#acc#book#ebook

My friend from USA has made yummy cheese toast,and I inspired to made it in India of my taste.All were hungry and it was so tasty that filled our tummy.My creation my taste.

I like this way of making toast. I cut out the white part of the bread and put ingredients in the cavity.It is easy to burn over high heat, so cook it slowly over medium to low on your pan.Use leftover ingredients in the fridge (instead of bacon, you can use ham or sausage). For 1 serving. Recipe by Yuukarikoara

#mycookbook We were given this at our Wedding shower, by my wife's aunt. We first made it for our first Christmas and it was amazing. We thought that it may be soggy, but it was perfect.Enjoy!

Great appetizer to start any asian style meal or just a nice starter.

Classic British lunch time snack that my Londoner mother use to make for us when we were kids & I still enjoy on cold days.

My husbands favorite sandwich. Just 1 bite will be like a party in your mouth. Try it ; you won't be disappointed!

This toast is literally made of avocado! I love it! I eat it with a dip egg and a tall glass of apple cider! (In the picture, only one of my toasts has avocado on it)

#colouryellow

I seem to be on a shrimpy roll here. Lol! To be honest, I never like shrimps until I learned how to prepare them properly. Most eateries will cook the shrimps with shells on. Having shells on means deveining is not done and will lead to "seafoody" smell, which is a major turn off for me. Seafood needs to be fresh and be prepped properly to take away the "seafoody" smell. Ever since I had learned the trick of prepping shrimps properly, I began falling in love with them.This is also the very 1st recipe I had made with shrimps. I had made this shrimp toast quite some time ago and didn't really have the chance to show you lovely people. I guess now is the time. Cos one of my goals for 2019 is to revitalize some of my old recipes. I didn't process the shrimps until it becomes a mousse. Instead, I chopped them up into fine coarse with a cleaver. That way, I get bites of shrimps chunks. You can of cos choose whichever kinda texture as desired.The trick in making a great shrimp toast is to use a very soft white sandwich bread. Brioche or any eggy rich bread will not work. I find that Japanese white bread produces the best results. As you can see from the photos, I dunked my shrimp toast with a mixture of white and black sesame seeds. The sesame seeds do add another layer of aromatics. Usually, these toasts are being cut into triangles, but I find that cutting them in squares make a better plating. Don't you agree? Anyway, I hope you will give this recipe a try.