Squid toast

This is a recipe from the Chicago Sunday Trib which looks like either a great appetizer or breakfast!

I wanted something naughty and felt like egg today. They are so versitil.This is what came out

I am not good with measuring ingredients but I have tried my best.

Whole grain bread, avocado, smoked salmon, and poached egg with a nice glass of orange juice!

When I was craving squid, I wanted to try a recipe that didn't call for too many ingredients. I came upon this dish by Giada De Laurentiis on her show Everyday Italian. It looked super tasty. So I made it and now it's a staple in my collection of recipes! My family loves it!!!

If you combine ponzu with tomato before cooking the tomato, the tomato becomes amazingly sweet.Cut the tomatoes so that as little juice as possible spills out. Recipe by ayureo

I got a little tired of the avocado toast craze, especially when the avocados always turned brown in the fridge. Well BEHOLD HUMMUS TOAST - easy, spreadable, and still healthy-ish. Spicy, salty, sweet and oh-so-savory. Just try it. Trust me on this one.

I made Avocado Toast this morning for breakfast. It's my husband's favorite. I never measured the ingredients, was going to do it this morning, but I was in rush. Next time when I make this again I will try to measure everything and edit this recipe.

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

Enjoy my friend's. 😋

Everyone has had some sort of version of this. After grocery shopping, I really didn’t have the energy to cook anything intricate. This was quick and easy but nonetheless delicious. * it’s important not to overdo the sauce and veggies. You don’t want the water content in the vegetables to make the bread saugy.

#5pm

This os different but don't be scared.

#midnightThis is very simple and easy recipe. It's make very crispy and in tasty, delicious and light food for night.

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

Yummers

Toast

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.

My head

Easy to make, these are great as an appetizer/starter, snack or light lunch or supper. I served these as an appetizer recently (slices cut in half for eating with fingers) and they were a great hit with everyone - they disappeared off the plate so fast!Recipe source: BBC Good Food.#nikicuisine #mycookbook