I haven’t made stuffed mushrooms in a while now. My last attempt was in 2022, stuffing and braising mushrooms in Chinese style. The previous time I baked stuffed mushroom in western style was in 2011 using portobello mushrooms stuffed with spinach and tomatoes. That recipe was really nice, I remember. I really should revisit that recipe soon.
I love simple food like this – just a bowl of plain rice with a simple side dish, made with simple love and minimal effort. It’s the tastiest comfort food one could ever get from anywhere in the world.
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.
