I’m trying out another version of risotto, this time using sundried tomatoes as the key ingredient, and baking it at the end to bring out the rustic flavours. This version is slightly more tangy and sweeter, unlike creamier versions which tend to be richer and savoury. I like that it doesn’t make me feel so heavy after that due to its tangy inclination.
This recipe of Le toast omelette is just one of the many ways in which you can make a sandwich with beaten egg and cheese. This version requires you to cook the filling of the omelette first, before you cook the omelette in the sandwich. You can decide to use diced tomatoes, bacon slices, onions, corns or whichever is your favourite ingredient for the filling. At the end of the day, it will turn out to be your favourite sandwich with your favourite recipe, with cheese and an omelette.
This is porridge in its most elevated form. The porridge is silky smooth, and the taste and fragrance of the chicken meat accompanying it is brilliant.
I don’t really love popcorns, but I must admit that there are some popcorn flavours that are difficult to resist. One of my favourite flavours of popcorn will have to be caramel, which is surprising for somebody like me who loves savoury more than sweet stuff. Caramel popcorn, when done right and tastefully, are crispy and malty. You don’t necessary get this every time you visit the cinema though – theirs are usually just sugar-coated, very tasteless and unsexy (makes me feel like I’m stuffing styrofoam into my mouth. Those on the supermarket shelves can be more promising.
Brownie is a typical dessert one will think of to order when one is in a cafe ordering coffee for tea. It’s an American dream that’s baked from chocolate and it can be made fudgy or cakey, depending on your preference. I like it slightly more cakey because the fudgy ones are usually sweeter and too much of a sweet tooth for me.
