Parmesan-Crusted Cauliflower Steak

Date Published: August 8th, 2020 | Last Updated: August 8th, 2020
Author: Abby |Category: vegetarian, mains, sides, healthy
Serves: 4 | Prep time: 10 mins | Cook time: 38 mins

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Ohhhhh boy. Get ready to have your mind blown. I had never heard of cauliflower steak before until a few weeks ago when the whole family was trying to eat a little lighter. After a couple hours of googling for some food inspo, I came across this recipe from Epicurious and I instantly knew we had to make it. The result came out fantastic albeit a little salty (and I usually love my salt so that’s saying something!). The crunchy parmesan panko crust with the dijon mayo ontop of the roasted cauliflower was so delicious and adds warmth to a miserable cold day (much like today). This easy recipe is definitely a must-try! It’s going straight up to my top 20 dishes to make! I’ve adjusted the recipe to lessen the salt and made some adjustments to have this as a standalone dish with any sides of your choice.

PS: Try to get the biggest cauliflower you can find because I could eat two of these in one sitting! Or make smaller steaks and serve this as a side dish.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 large heads of cauliflower
1/2 tsp fresh ground black pepper
3 Tbsps mayonnaise
1 tsp dijon mustard
1/2 tsp sugar
Parmesan Crust Topping:
- 3 garlic cloves, minced
- Zest of 1 lemon (~1 Tbsp)
- 1/3 cup fresh parsley, chopped finely
- 1/2 cup parmesan cheese, grated
- 6 Tbsps olive oil
- 2/3 cup panko (Japanese breadcrumbs)

Directions:

Preheat oven to 220˚C (425 F).

Remove the outer leaves of your cauliflower heads and keep the core intact. If the bottom of the core is thick and fibrous, you can trim it off. Cutting along the widest part of the cauliflower (so you get the biggest slices), cut the cauliflower in half then slice one 3cm thick cuts from each half. Reserve the rest of the cauliflower to be used another day. Repeat for the second cauliflower.

Gently rub olive oil over and black pepper to both sides of the steaks and bake for 10-15 minutes on each side at 220˚C. You want the cauliflower to be tender and browned on the edges.

While the cauliflower is baking, combine the mayonnaise, dijon mustard and sugar in a small bowl and set aside.

In another bowl combine all the ingredients of the parmesan crust in a bowl except panko (garlic, lemon zest, parsely, parmesan, olive oil) and set aside. Don’t add the panko to this mixture until your cauliflower has cooked and you’re ready to use it, otherwise the panko can get a little soggy sitting in the bowl.

Finished baking on both sides. You want crispy brown edges and a tender centre.

Once the cauliflower steaks have cooked on both sides, take it out of the oven and spread the mayonnaise/dijon mixture over each steak. Add panko to the parmesan crust mixture and combine then spread it ontop of the steaks. Bake the steaks for another 5-7 minutes until the panko crust is lightly browned. Serve!

Summarized Recipe:

Parmesan-Crusted Cauliflower Steak

Ingredients:

2 large heads of cauliflower
1/2 tsp fresh ground black pepper
3 Tbsps mayonnaise
1 tsp dijon mustard
1/2 tsp sugar
Parmesan Crust Topping:
- 3 garlic cloves, minced
- Zest of 1 lemon (~1 Tbsp)
- 1/3 cup fresh parsley, chopped finely
- 1/2 cup parmesan cheese, grated
- 6 Tbsps olive oil
- 2/3 cup panko (Japanese breadcrumbs)

Directions:

Preheat oven to 220˚C (425 F).
Remove the outer leaves of your cauliflower heads and keep the core intact. If the bottom of the core is thick and fibrous, you can trim it off. Cutting along the widest part of the cauliflower (so you get the biggest slices), cut the cauliflower in half then slice one 3cm thick cuts from each half. Reserve the rest of the cauliflower to be used another day. Repeat for the second cauliflower.
Gently rub olive oil over and black pepper to both sides of the steaks and bake for 10-15 minutes on each side at 220˚C. You want the cauliflower to be tender and browned on the edges.
While the cauliflower is baking, combine the mayonnaise, dijon mustard and sugar in a small bowl and set aside.
In another bowl combine all the ingredients of the parmesan crust in a bowl except panko (garlic, lemon zest, parsely, parmesan, olive oil) and set aside. Don’t add the panko to this mixture until your cauliflower has cooked and you’re ready to use it, otherwise the panko can get a little soggy sitting in the bowl.
Once the cauliflower steaks have cooked on both sides, take it out of the oven and spread the mayonnaise/dijon mixture over each steak. Add panko to the parmesan crust mixture and combine then spread it ontop of the steaks. Bake the steaks for another 5-7 minutes until the panko crust is lightly browned. Serve!

August 8, 2020August 9, 2020

Abby6 Comments

Taiwanese Cold Noodles 涼麵 (Liang Mian)

Date Published: August 7th, 2020 | Last Updated: August 7th, 2020
Author: Abby |Category: asian, mains, easy, vegetarian
Serves: 4 | Prep time: 10 mins | Cook time: 2 mins + time to cook noodles

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If you’ve ever been to Taiwan in the middle of summer, you’ll know that not only does it get hot, it gets HUMID AF. What’s better on a hot sticky day than a refreshing bowl of cold noodles? This dish is commonly found everywhere in Taiwan – you can even pick them up from most convenience stores, pre-packaged in a lunch box and ready to eat – just add the sauce! The direct translation of “liang mian” is “chilled” or “cold” noodles and it’s served as a bowl of cold white noodles mixed with a savoury peanut sauce and topped with cucumber and carrot slices, occasionally a sliced egg. It’s delicious, filling and crazy easy to make! It’s also a great lunch to pack to eat on the go or to avoid the microwave queues at work or school 😉.

Happy cooking!

Ingredients you’ll need:

Sauce:
- 6 Tbsps crunchy peanut butter (smooth is okay too but crunchy gives it better texture)
- 2 Tbsp soy sauce
- 2 tsp garlic, minced
- 2 tsp sugar
- 2 tsp black vinegar
- 1 tsp sesame oil
- 3 Tbsps warm water (or more)
White Noodles (any brand you like)
1 Tbsp sesame oil
1 cucumber, julienned
1 carrot, julienned

Directions:

Make the sauce by combining all the sauce ingredients together except for the water. Once combined, add 1 Tbsp of warm water at a time to the sauce and mix until you get a thin runny sauce but not overly watery (only add as much water as you need).

Make the noodles according to package instructions. Drain well and rinse under cold running water until the noodles are cooled. Drizzle 1 Tbsp of sesame oil on the noodles and mix it around so they don’t stick together.

Assemble the noodles by adding the sauce to the noodles with the cucumber and carrots. Mix until combined. Taste and adjust flavours as needed. If you’ve made too many noodles (as I always do because I’m terrible at judging how much noodles to cook), make more sauce for the noodles until you’re happy with the intensity of the flavours. Serve cold!

Tip: If you’re making this ahead of time, I’d suggest you pack the sauce separately and pour it on the noodles when you’re ready to eat to avoid the noodles getting too soft from sitting in sauce for too long.

Summarized Recipe:

Taiwanese Cold Noodles 涼麵 (Liang Mian)

Ingredients:

Sauce:
- 6 Tbsps crunchy peanut butter (smooth is okay too but crunchy gives it better texture)
- 2 Tbsp soy sauce
- 2 tsp garlic, minced
- 2 tsp sugar
- 2 tsp black vinegar
- 1 tsp sesame oil
- 3 Tbsps warm water (or more)
White Noodles (any brand you like)
1 Tbsp sesame oil
1 cucumber, julienned
1 carrot, julienned

Directions:

Make the sauce by combining all the sauce ingredients together except for the water. Once combined, add 1 Tbsp of warm water at a time to the sauce and mix until you get a thin runny sauce but not overly watery (only add as much water as you need).
Make the noodles according to package instructions. Drain well and rinse under cold running water until the noodles are cooled. Drizzle 1 Tbsp of sesame oil on the noodles and mix it around so they don’t stick together.
Assemble the noodles by adding the sauce to the noodles with the cucumber and carrots. Mix until combined. Taste and adjust flavours as needed. Serve cold!
- If you’ve made too many noodles (as I always do because I’m terrible at judging how much noodles to cook), make more sauce for the noodles until you’re happy with the intensity of the flavours.

August 7, 2020September 6, 2020

AbbyLeave a comment

Thai Green Curry (Chicken, Beef, Fish or Veg)

Date Published: August 5th, 2020 | Last Updated: August 5th, 2020
Author: Abby |Category: mains, asian, < 30mins
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

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I can never pass up a good curry no matter the cuisine. I just love the creaminess and the intense flavours. Thai curries hold a special place in my belly, especially the green curry. The green colour comes from the use of the milder green chilli pepper, kaffir lime, cilantro/coriander and sometimes basil. I love the aroma and the fact that I can pack it full of veggies and have it all swim around in the aromatic coconut sauce.

Although the flavours are complex, making a Thai curry is actually really straight forward and simple as long as you have the green curry paste, which is where most of the flavour (and effort) comes from. I was surprised how quickly it all came together when I made it for the first time. You can buy pretty decent packaged Thai curry pastes from pretty much any supermarket these days and for pretty cheap too, but if you’re like me and have the need to conquer seemingly complex recipes, you can make your own with the green curry paste recipe. I’ve written this recipe for the intention of using the homemade curry paste, however if you want to use the canned pastes, you’ll have to “freshen” it up by sautéing in some garlic and ginger to bring the flavours out.

This recipe is easily customizable with any veggies and protein you like and in any proportion. I’ve written it based on my favourite veg to put in this curry but feel free to change it up to your liking. The beauty of this curry is that because of its strong flavours, you can also put in whatever protein you like. I’ve colour-coded the recipes so it’s easier to follow if you want to make chicken, beef or fish. The other great thing about this recipe is that it’s all done in one pot so there’s minimal clean up!

Happy cooking!

Ingredients you’ll need:

1.5 Tbsp coconut oil
Meat of choice: (optional)
- Chicken: 400g (~4) skinless boneless chicken thighs (or breast), diced into bite-sized pieces or sliced thinly (depending on how you like it)
- Beef: 400g, sliced thinly. Any steak cut will be good.
- Fish: 400g, diced into chunks. Use whatever fish you like. I tend to like using salmon or a white fish.
- Vegetarian: no need for meat, just add more veggies!
1 Tbsp coconut oil
3/4 cup homemade Thai green curry paste (click link for recipe)
- Please note: this recipe was written to be used with the homemade Thai green curry paste. If you want to use canned Thai green curry paste (Maesri is the go-to brand), you’ll need to “freshen” up the paste to bring out more flavour by sautéing one can (114g) it in 3 cloves of garlic and 2 Tbsps of minced ginger. I do recommend making the curry paste yourself if you’ve got time – it’s so much more aromatic.
1 cup chicken stock (or vegetable stock)
800ml (2 cans) coconut milk
Any veggies you like in your curry. I’ve written this recipe based on my favourite veg, but feel free to change it up and do you. Just keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry (which is fine too if you prefer less chicken). These are what I usually add:
- 1 1/2 cups King oyster mushrooms, roughly chopped
- 1 1/2 cups green beans, trimmed and snapped in halves
- 1 cup baby corn
- 1 1/2 cups eggplant, diced and seared first for extra flavour
- 1 1/2 cups red bell peppers/capsicum, chopped
- 10 Thai basil leaves
1/2 Tbsp fish sauce (or more to taste)
Sea salt + black pepper to taste
Sugar to taste

Directions:

Prepare your protein (if using):

If using chicken:

In medium pot on MED-HIGH heat melt the coconut oil and add in the chicken pieces (you may have to do this in batches if they’re too crowded – see tip*) and cook until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.

*Tip: You want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. Depending on the size of your pot, you may have to cook it in 2 or 3 batches.

After you’ve browned all the chicken pieces, remove them from the pot and set aside.

If using beef:

In medium pot on MED-HIGH heat melt the coconut oil and add in the beef pieces and quickly cook for a few minutes until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.

After you’ve browned all the beef pieces, remove them from the pot and set aside.

If using fish:

You don’t need to do any cooking beforehand. Just have it cut up in bite-sized pieces and add it later on with the veggies.

In the same pot still on MED-HIGH heat, discard any excess liquids and melt 1 Tbsp coconut oil. Add the green curry paste and stir for a few minutes to toast the paste. When the excess liquid has evaporated and you’re left with a semi-dry paste (see photo above), add in the chicken stock and coconut milk. Reduce the heat to MED, put a lid on and let the mixture simmer for 5 minutes.

Add in your veggies and chicken, beef or fish and continue to cook the curry without the lid for another 5 minutes or until all your protein and veg have cooked. Add in the fish sauce. Taste and adjust flavours as needed. If not salty enough add more salt, add sugar if not sweet enough. Serve!

Tip: If you want to turn this into a soup, add in 1 extra cup (250ml) of chicken stock. Feel free to add in some noodles too!

Summarized Recipe:

Thai Green Curry (Chicken, Beef, Fish or Veg)

Date Published: August 5th, 2020 | Last Updated: August 5th, 2020
Author: Abby |Category: mains, asian, < 30mins
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

1.5 Tbsp coconut oil
Meat of choice:
- Chicken: 400g (~4) skinless boneless chicken thighs (or breast), diced into bite-sized pieces or sliced thinly (depending on how you like it)
- Beef: 400g, sliced thinly. Any steak cut will be good.
- Fish: 400g, diced into chunks. Use whatever fish you like. I tend to like using salmon or a white fish.
- Vegetarian: no need for meat, just add more veggies!
1 Tbsp coconut oil
3/4 cup homemade Thai green curry paste (click link for recipe)
- Please note: this recipe was written to be used with the homemade Thai green curry paste. If you want to use canned Thai green curry paste (Maesri is the go-to brand), you’ll need to “freshen” up the paste to bring out more flavour by sautéing one can (114g) it in 3 cloves of garlic and 2 Tbsps of minced ginger. I do recommend making the curry paste yourself if you’ve got time – it’s so much more aromatic.
1 cup (250ml) chicken stock (or vegetable stock)
800ml (2 cans) coconut milk
Any veggies you like in your curry. I’ve written this recipe based on my favourite veg, but feel free to change it up and do you. Just keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry (which is fine too if you prefer less chicken). These are what I usually add:
- 1 1/2 cups King oyster mushrooms, roughly chopped
- 1 1/2 cups green beans, trimmed and snapped in halves
- 1 cup baby corn
- 1 1/2 cups eggplant, diced and seared first for extra flavour
- 1 1/2 cups red bell peppers/capsicum, chopped
- 10 Thai basil leaves
1/2 Tbsp fish sauce (or more to taste)
Sea salt + black pepper to taste
Sugar to taste

Directions:

Prepare your protein (if using):
- If using chicken:
  1. In medium pot on MED-HIGH heat melt the coconut oil and add in the chicken pieces (you may have to do this in batches if they’re too crowded – see tip*) and cook until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.
    - *Tip: You want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. Depending on the size of your pot, you may have to cook it in 2 or 3 batches.
  2. After you’ve browned all the chicken pieces, remove them from the pot and set aside.
- If using beef:
  1. In medium pot on MED-HIGH heat melt the coconut oil and add in the beef pieces and quickly cook for a few minutes until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.
  2. After you’ve browned all the beef pieces, remove them from the pot and set aside.
- If using fish:
  - You don’t need to do any cooking beforehand. Just have it cut up in bite-sized pieces and add it later on with the veggies.
In the same pot still on MED-HIGH heat, discard any excess liquids and melt 1 Tbsp coconut oil. Add the green curry paste and stir for a few minutes to toast the paste. When the excess liquid has evaporated and you’re left with a semi-dry paste, add in the chicken stock and coconut milk. Reduce the heat to MED, put a lid on and let the mixture simmer for 5 minutes.
Add in your veggies and chicken, beef or fish and continue to cook the curry without the lid for another 5 minutes or until all your protein and veg have cooked. Add in the fish sauce. Taste and adjust flavours as needed. If not salty enough add more salt, add sugar if not sweet enough. Serve!

Tip: If you want to turn this into a soup, add in 1 extra cup (250ml) of chicken stock. Feel free to add in some noodles too!

August 5, 2020August 11, 2020

Abby1 Comment

Za’atar Manakish (Lebanese Flatbread)

Date Published: August 2nd, 2020 | Last Updated: August 2nd, 2020
Author: Abby |Category: breads, easy, snacks, vegetarian
Serves: 8 (or 4 large ones) | Prep time: 1.5hrs (from start of dough) | Cook time: 10 mins

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This is mine and Toby’s go-to snack. We divide a batch of basic dough and freeze them ahead of time and when we feel like snacking, we’ll defrost it for a couple hours, roll it out then spread za’atar over it and bake. It’s so quick and simple – in under 15 minutes we have freshly baked za’atar manakish. If we’re feeling a little more indulgent, we’ll sometimes use our defrosted dough to make halloumi cheese pies out – which is also super easy (click here for the recipe)!

If you’re unfamiliar, Za’atar is a blend of Lebanese spieces that usually include oregano, sumac, thyme, and sesame seeds. It’s packed full of earthy flavours with a lemon-y acidity from the sumac. I’ll admit when I first I tried it, I didn’t think too much of it, but Toby kept buying the manakish and after a few sneaky bites here and there over time, now I can’t get enough! Lots of shops sell za’atar but everyone has their own ratios of spices so they can taste vastly different depending on the brand. Our favourite brand is called “Za’atar extra” (pictured above) where we buy from A1 bakery in Dandenong. It’s on my to-do list to try and recreate their spice mix just incase we move and can’t find this brand anywhere else (I’ll post it if I’m ever successful).

Side story: This dish has sentimental value to me. When I first started dating Toby (my now fiancé), he took me to a small Lebanese bakery shop in Werribee called A1 bakery and ordered two cheese pies and an “oregano pizza” as he called it. Between the two of us, I’m usually the one introducing him to good restaurants and new foods. This is the first place he took me to that really impressed me. The halloumi cheese pies were to die for but the “oregano pizza” was just okay for me. As time went on, we’d keep going back to the bakery and the “oregano pizza” really grew on me (which we later learned the proper name was: za’atar manakish). After we moved out of the Werribee area, we had to drive 40mins to the closest A1 bakery in Dandenong to get the cheese pies and manakish, but it was worth it. It was magical every time. At our last trip, Toby surprised me with a packet of za’atar seasoning that the bakery sold and suggested we try making it at home during quarantine for some fun. After reading through a handful of recipes online, I made a compilation of them all and combined it into this recipe. We made it for the first time a few months ago and it came out A-MAZING! We’ve made it countless times since.

Back in 2018: Toby would take me to A1 Bakery for Za’atar Manakish and cheese pies all the time when we lived near Werribee

The recipe is a bit word-y but it’s actually super easy once you make it. The dough is made from the basic dough recipe which gives it a beautiful fluffiness if you roll it out thick and a nice crispy crunchy texture if you roll it out thin. I hope you enjoy it as much as we do! If za’atar isn’t your jam, you can always turn the dough into halloumi cheese pies :D.

Happy cooking!

Ingredients you’ll need:

One dough ball from the basic dough recipe (click link to follow recipe)
1/2 cup za’atar (Lebanese spice mix)
1/2 cup extra virgin olive oil

Directions:

Make one dough ball from the basic dough recipe and let it proof for 1 hour until doubled in size (click here for tips on how to proof your dough in the oven). Once risen, punch the dough and knead a couple times on a floured surface to get rid of any air pockets. Divide the dough into 8 equal pieces (or bigger if you prefer your manakish larger) and let it rest for 10 minutes.

Preheat the oven to 200˚C.

In a bowl combine the za’atar with the olive oil and mix.

After the dough has rested, knead each ball a couple times on a floured surface then roll it out to 5mm thick (or to preference – the thinner you roll it, the crispier your flatbread and the thicker it is, the more fluffy it will be). Transfer the dough onto a greased baking tray. (It’s important to transfer the dough to the tray FIRST before spreading the za’atar otherwise it may get a little messy!)

I prefer mine a little crispy so I roll it out thinner here. If you want it fluffier, roll it thicker.

Mix and spread your za’atar mixture over the dough and bake in the oven at 200˚C for 7-10 minutes until the edges are golden. Let it sit for 5 minutes before serving so the olive oil gets soaked into the bread. Enjoy!

Tip: If you don’t want to make an entire batch, you can freeze the divided dough balls by wrapping them in cling wrap and just defrost the dough a few hours before you want to use it. You don’t need to rest it, just roll it out and spread za’atar over it (use roughly 2 Tbsps of olive oil + 2 Tbsps za’atar per flatbread). This makes a quick and easy late night snack!

Did you try this recipe? I’d love your feedback or any comments on what you thought! Leave a message below and follow me on facebook and instagram (@polyphagicabby). 🙂

Watch the Video Tutorial!

Summarized Recipe:

Za’atar Manakish

Date Published: August 2nd, 2020 | Last Updated: August 2nd, 2020
Author: Abby |Category: breads, easy, snacks
Serves: 8 (or 4 large ones) | Prep time: 1.5hrs (from start of dough) | Cook time: 10 mins

Ingredients:

One dough ball from the basic dough recipe (click link to follow recipe)
1/2 cup za’atar spice mix
1/2 cup extra virgin olive oil

Directions:

Make one dough ball from the basic dough recipe and let it proof for 1 hour until doubled in size (click here for tips on how to proof your dough in the oven). Once risen, punch the dough and knead a couple times on a floured surface to get rid of any air pockets. Divide the dough into 8 equal pieces (or bigger if you prefer your manakish larger) and let it rest for 10 minutes.
Preheat the oven to 200˚C.
In a bowl combine the za’atar with the olive oil and mix.
After the dough has rested, knead each ball a couple times on a floured surface then roll it out to 5mm thick (or to preference – the thinner you roll it, the crispier your flatbread and the thicker it is, the more fluffy it will be). Transfer the dough to a greased baking tray.
Mix and spread your za’atar mixture over the dough and bake in the oven at 200˚C for 7-10 minutes until the edges are golden. Let it sit for 5 minutes before serving so the olive oil gets soaked into the bread. Enjoy!

August 2, 2020August 7, 2020

AbbyLeave a comment

Spring Onion Ginger Oil

Date Published: July 31st, 2020 | Last Updated: July 31st, 2020
Author: Abby |Category: sauces/dips, asian
Serves: ~1 cup (enough for 4 ppl) | Prep time: 15 mins | Cook time: 5 mins

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This is hands down my all time favourite dipping sauce. It’s a common dip served in many Asian restaurants usually alongside a poached chicken. It’s a flavour BOMB and you only need a few ingredients to make it. This sauce is quite salty eaten on its own and along with its strong flavours, it will overpower most things, thus it really only goes well with lightly flavoured food. My favourite dish to use this sauce is with Hainanese Chicken Rice but I’d also happily drizzle this sauce over a bowl of plain white rice and an egg. Oh baby!

I’ve tried making this sauce since forever but never got the proportions right until now. I nearly uprooted all the spring onions in the garden to make this sauce! I’m seriously OBSESSED with the flavours in this sauce.

Happy cooking!

Ingredients you’ll need:

1 Tbsp ginger, grated
2 cloves garlic, finely minced
6 spring onions, thinly sliced
1 tsp salt
1 cup (250ml) vegetable oil (or any neutral-tasting oil)

The recipe makes roughly 1 cup of sauce which is enough for our family of 4 when served with Hainanese Chicken but feel free to adjust as you need.

Directions:

In a bowl, mix together ginger, garlic, spring onion, salt. Set aside.

In a skillet, heat the oil on MED-HIGH heat until it JUST starts to lightly smoke.*

Add in all your ingredients (ginger, garlic, spring onion, salt) and quickly stir for 20 seconds. Turn off the heat and let the ingredients continue to steep in the hot oil until cooled.

*Note: If you let your oil become too hot, it will splatter when you add in your ingredients (be careful!) – just take the pan off the heat for a minute to let the oil cool then add your ingredients. I find that the flavours aren’t as strong when the oil is too hot. It tends to deep-fry the ingredients rather than let the flavours infuse out. Just take the pan off the heat for a minute to let the oil cool down then add in your ingredients.

Done! Serve when cooled.

Summarized Recipe:

Spring Onion Ginger Oil

Ingredients:

1 Tbsp ginger, grated
2 cloves garlic, finely minced
6 spring onions, thinly sliced
1 tsp salt
1 cup (250ml) vegetable oil (or any neutral-tasting oil)

Directions:

In a bowl, mix together ginger, garlic, spring onion, salt. Set aside.
In a skillet, heat the oil on MED-HIGH heat until it JUST starts to lightly smoke. Add in all your ingredients from step 1 (ginger, garlic, spring onion, salt) and quickly stir for 20 seconds. Turn off the heat and let the ingredients continue to steep in the hot oil until cool. Done!

Click here to learn how to make Hainanese Chicken Rice to pair with this sauce!

July 31, 2020August 2, 2020

AbbyLeave a comment

Tabbouleh (Mediterranean Quinoa Salad)

Date Published: July 28th, 2020 | Last Updated: July 28th, 2020
Author: Abby |Category: salads, healthy, easy, < 30 mins
Serves: 4 as a side dish | Prep time: 10 mins | Cook time: 5 mins (20mins including cooking quinoa)

Jump to recipe |

Tabbouleh (or tabbouli) is a simple mediterranean salad mainly comprised of whole grains, tomatoes and parsley. There are many versions of this salad out there but this one is by far my favourite and simplest. The freshness from the lemon juice and veg pairs really well with a heavy main dish such as a roast lamb. It’s also pretty good as a topping in wraps!

I like to use white quinoa in this recipe for the fluffiness, but you can sub it out for a different whole grain if you like for different textures. This recipe is super simple, healthy and filling. Feel free to add in some baked chicken breast or canned tuna or salmon for an easy lunch.

Happy cooking!

Ingredients you’ll need:

3 cups of cooked quinoa, cooled to room temp (equates to 1 cup uncooked quinoa) – if you’ve never cooked quinoa before, it’s super simple. Just boil 2 parts water to 1 part quinoa until the liquid is absorbed. You can follow this tutorial for a step-by-step guide on how to make quinoa for some guidance if you need.
2 cups cherry tomatoes, halved
2 cups fresh parsley, finely chopped (either curly or flat-leaf)
1 cup dried cranberries or raisins, roughly chopped
1 can black beans, drained and rinsed – optional
Salt and pepper to taste
Dressing:
- 1/4 cup olive oil
- 1.5 tsps lemon or lime juice
- 3 tsps ground cumin
- 1/2 tsp sea salt
- 1 tsp red pepper flakes (or more to taste)

Directions:

Make the salad dressing by combining all the dressing ingredients together (olive oil, lemon juice, cumin, salt, red pepper flakes) and whisk until incorporated. Set aside.

In a large bowl, combine the rest of the salad ingredients together (parsley, cherry tomatoes, dried cranberries, black beans (if using)). Add your salad dressing and toss everything together. Salt and pepper to taste. Serve at room temperature or chilled in refrigerator.

Done!

Summarized Recipe:

Tabbouleh (Mediterranean Quinoa Salad)

Ingredients:

Salad Dressing:
- 1/4 cup olive oil
- 1.5 tsps lemon or lime juice
- 3 tsps ground cumin
- 1/2 tsp sea salt
- 1 tsp red pepper flakes (or more to taste)
3 cups of cooked quinoa, cooled to room temp (equates to 1 cup uncooked quinoa) – you can follow this tutorial for a step-by-step guide on how to make quinoa for some guidance if you need
2 cups cherry tomatoes, halved
2 cups fresh parsley, finely chopped (either curly or flat-leaf)
1 cup dried cranberries or raisins, roughly chopped
1 can black beans, drained and rinsed – optional
Salt and pepper to taste

Directions:

Make the salad dressing by combining all the dressing ingredients together (olive oil, lemon juice, cumin, salt, red pepper flakes) and whisk until incorporated. Set aside.
In a large bowl, combine the rest of the salad ingredients together (parsley, cherry tomatoes, dried cranberries, black beans (if using)). Add your salad dressing and toss everything together.
Salt and pepper to taste. Serve at room temperature or chilled in refrigerator. Done!

July 28, 2020August 23, 2021

Abby1 Comment

Classic Simple Guacamole

Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: sauces/dips, easy, < 15mins, snacks, vegetarian, healthy
Serves: 1 large bowl | Prep time: 10 mins | Cook time: 5 mins (not including refrigeration)

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I love guacamole. LOVE. Seriously. The creaminess of the avocados with the freshness of the tomatoes and lime juice is pure happiness in a bowl. I could easily devour a whole bowl of it myself while binge-watching something. It’s quick and easy with no actual cooking required – just chop some ingredients and mix it all up. Try to make it a little ahead of time because it tastes so much better after a few hours in the fridge to let the flavours infuse. Trust me.

Avocados are quite fatty by nature so the bad news is that the calories tend to stack up when you have too much. However the good news is that it’s good fat and has numerous health benefits so it’s actually quite good for you (as long as you don’t pair it with too many chips 😅).

My favourite way to eat guacamole is to simply have it as a dip served with tortilla chips. It’s a simple, quick and filling snack – but of course it goes amazingly on so many other things such as nachos, fajitas, tacos, burritos…etc.

I think my guacamole obsession started back in my university years in Canada with my old roommate Taryn. We’d frequently go to Gryph’s Sports Lounge/Campus Bar above the hockey rink and always order nachos with a side of guacamole. I don’t know what they put in their nachos, but it was so simple and satisfying. No fancy meats or sauces – just good ol’ nachos, cheese, sour cream, salsa and guacamole. Even after we graduated we met up a couple times at Gryph’s just to get the nachos and catch up (although from memory the last time we went there they had changed their nachos 😞).

Anyways, without further ado, here’s the recipe!

Happy Cooking!

Ingredients you’ll need:

3 large hass avocados – a tip on how to choose avocados: gently squeeze them. You want them to be firm but with a slight give. If they squeeze in too much then they’re over ripe. If you don’t plan on using them for a while, then buy them more firm and leave it out on your counter to ripen. Hass avocados work best in guacamole.
1 clove garlic, minced
2 cups tomatoes, diced (~2 tomatoes)
1 1/2 cups red onion (~1 medium onion), diced – you can use regular yellow onions instead but the red ones give a bit more sweetness
1 Tbsp lime juice (or more to taste) – different limes will have different sourness, so taste as you go and add more if you need (if you accidentally go overboard, add some sugar or more salt)
1/2 tsp salt (or more to taste) – salt enhances the flavour of the ingredients. If you’re not sure whether you need more salt, I’d recommend letting the guacamole sit in the fridge for an hour after the flavours marinate together and then taste it to adjust flavours
1/2 tsp fresh ground black pepper (or more to taste)
1 pinch ground cayenne pepper (optional for a bit of heat)
Optional: chopped cilantro/coriander

Directions:

Peel, pit and mash the avocados in a large bowl. I find it easiest to mash avocados by using a whisk as a masher. If you prefer your guac more chunky, stop mashing when you get to your desired consistency.

Mix in the rest of the ingredients to the mashed avocados (garlic, tomatoes, onion, lime juice, salt, pepper). Taste and adjust ingredients as needed. I find that different limes have different degrees of sourness, so start with a small amount (like half a tbsp) and then add more as needed – I’ve had to add up to 2 Tbsps of juice before. It’s better to start with a small amount rather than overdo it. If you’re having some trouble adjusting the flavours, you can let it chill for a few hours first to let the flavours blend together and season it afterwards.

Ideally refrigerate for at least 1 hour before serving (overnight is better) to let the flavours marinate together, then taste and adjust ingredients as needed. The difference between letting it chill in the fridge for a few hours or overnight vs serving it right away is night and day. Trust me.

Enjoy! Serve on the side of burritos, fajitas, nachos, or even just with some chips and crackers as a snack.

If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Summarized Recipe:

Guacamole

Ingredients:

3 large hass avocados
1 clove garlic, minced
2 cups tomatoes, diced (~2 tomatoes)
1 1/2 cups red onion, diced
1 Tbsp lime juice (or more to taste)
1/2 teaspoon salt (or more to taste)
1/2 tsp ground black pepper (or more to taste)
1 pinch ground cayenne pepper (optional)
Optional: chopped cilantro/coriander

Directions:

Peel, pit and mash the avocados in a large bowl.
Mix in the rest of the ingredients (garlic, tomatoes, onion, lime juice, salt, pepper). Taste and adjust ingredients as needed.
Ideally refrigerate for 1 hour before serving to let the flavours marinate together then taste and adjust flavours again as needed.

July 24, 2020September 6, 2020

AbbyLeave a comment

Spinach Balsamic Blueberry Grilled Cheese

Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, < 30mins
Serves: 2 | Prep time: 15 mins | Cook time: 25 mins

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Blueberries and spinach in a grilled cheese makes this sandwich healthy, right?? This sandwich works with a lot of different types of cheeses but my favourite would have to be white cheddar or havarti. The syrupy blueberries paired with the ooey-gooey cheese is just too good to not try.

Grilled cheese (or toasties in Australia), are THE ultimate comfort food. It’s quick, easy, and indulgent. Nothing beats the ooey-gooey cheesiness of a good crisp grilled cheese.

This post is a continuation of the grilled cheese lunch marathon we had last week. You can read more about it in yesterday’s sriracha butter apple grilled cheese post.

We made:

Sriracha butter apple grilled cheese
Bacon Brie and Apricot grilled cheese
Goat cheese caramelized onions and fig grilled cheese
Spinach Balsamic Blueberry grilled cheese (this recipe)

I came across this recipe back nearly 5 years ago from Amanda k. by the Bay and it’s still as delicious as ever! I’ve since experimented with different cheeses and my favourites so far are a sharp white cheddar or havarti. I tried it with mozzarella recently and although still good, I felt that the bold flavours of the balsamic blueberry overpowered the subtlety of the mozarella.

Unlike my other recipes, I didn’t make a video for these sandwiches since the instructions are fairly straightforward (let me know in the comments if you’d like me to make a video). I was also a little too excited when making these sandwiches and forgot to take some photos of the process 😅. I’ll update this post with more photos the next time I make them again (which probably won’t be long).

Anyways, without further ado, here’s the recipe!

Ingredients you’ll need:

1 cup blueberries
2 Tbsps balsamic vinegar
3 Tbsps brown sugar
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
1 cup of baby spinach leaves
Enough cheese for 2 sandwiches – white cheddar, coon, havarti…etc

Directions:

In a small saucepan on medium heat, combine the blueberries, balsamic vinegar and brown sugar. Let it come to a slow simmer and cook until the blueberries have started to soften. Gently crush some of the blueberries with your spatula (don’t crush all of them too flat or else you’ll lose some of that delicious blueberry flavour). When finished, strain your mixture through a sieve and set aside to cool. Keep the drained juices as an option to drizzle with later.

Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).

Please use more spinach than in this photo. I forgot to buy some and scrounged up these ones from the garden last minute 😦

Assemble your grilled cheese with the mayonnaise side facing the outside. Add a layer of your cheese, then top it with the balsamic blueberries, spinach, more cheese, and then the other slice of bread (again, mayo on the outside).

(Incase that sentence was confusing, your layers should be: mayonnaise + bread + cheese + balsamic blueberries + cheese + bread + mayonnaise).

Make sure you grill this sandwich right away or else you risk the bread going a little soggy from the blueberry mixture.

Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan (you don’t need any oil in the pan because the mayonnaise on the outside of your sandwich will act as your oil base).

Toast your sandwich until the bread is a beautiful crisp golden brown and the cheese is melty (~3-5mins), then carefully flip your sandwich over and toast the other side. (Tip: if your sandwich is quite tall, you can gently flatten your sandwich as your cheese melts. This will help compact your sandwich and make it less messy to eat.) Once your second side is toasted and your cheese is melted, repeat with your second sandwich and serve immediately! Optional: drizzle your sandwich with a bit of that reserved juices strained from the balsamic blueberries. Enjoy!!

If you have any comments or suggestions, I’d love to hear from you in the comment section. You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Summarized Recipe:

Spinach balsamic blueberry grilled cheese

Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, <30mins
Serves: 2 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

1 cup blueberries
2 Tbsps balsamic vinegar
3 Tbsps brown sugar
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
1 cup of baby spinach leaves
Enough cheese for 2 sandwiches – white cheddar, coon, havarti…etc

Directions:

In a small saucepan on medium heat, combine the blueberries, balsamic vinegar and brown sugar. Let it come to a slow simmer and cook until the blueberries have started to soften. Gently crush some of the blueberries with your spatula (don’t crush all of them too flat or else you’ll lose some of that delicious blueberry flavour). When finished, strain your mixture through a sieve and set aside to cool. Keep the drained juices as an option to drizzle with later.
Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).
Assemble your grilled cheese with the mayonnaise side facing the outside. Add a layer of your cheese, then top it with the balsamic blueberries, spinach, more cheese, and then the other slice of bread (again, mayo on the outside).
Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan. Toast your sandwich until the bread is a beautiful crisp golden brown and the cheese is melty (~3-5mins), then carefully flip your sandwich over and toast the other side. Once your second side is toasted and your cheese is melted, repeat with your second sandwich and serve immediately. Enjoy!!
Optional: drizzle your sandwich with a bit of that reserved juices strained from the balsamic blueberries.

July 24, 2020July 23, 2020

AbbyLeave a comment

Caramelized Onions Mushroom and Fig Goat Cheese Grilled Cheese

Date Published: July 23rd, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, < 30mins
Serves: 2 | Prep time: 20 mins | Cook time: 25 mins

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This grilled cheese is insane. It’s PACKED with flavour. I love pairing savoury and sweet flavours together and this sandwich does just that. The sweet syrupy caramelized onions and mushrooms sandwiched between fig jam and goat cheese is ridiculously good. Although the goat cheese won’t give you that ooey-gooey grilled cheese texture, the flavours of this sandwich will blow you away that you won’t even miss it!

Grilled cheese (or toasties in Australia), are THE ultimate comfort food. It’s quick, easy, and indulgent.

This post is a continuation of the grilled cheese lunch marathon we had last week. You can read more about it in the sriracha butter apple grilled cheese post.

We made:

Sriracha butter apple grilled cheese
Bacon Brie and Apricot grilled cheese
Goat cheese caramelized onions and fig grilled cheese (this recipe)
Spinach Balsamic Blueberry grilled cheese

Don’t worry, I’ll be posting the recipe to all 4 grilled cheeses above – just give me a little time 🙂

Anyways, without further ado, here’s the recipe!

This recipe takes a little more effort than the other grilled cheeses posted so far because caramelizing onions and mushrooms can be a little time-consuming – but definitely worth it for those flavours!

Ingredients you’ll need:

50g unsalted butter
1 small onion (~1.5 – 2 cups), sliced
2 cups mushrooms, sliced
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
4 Tbsps fig jam (2 Tbsps per sandwich) – you can replace it with most jams that aren’t too overly sweet. I’ve tried it with apricot jam before and it worked really well.
Goat cheese, enough to spread on two slices of bread – you can either keep it as a slice or if your goat cheese is soft and crumbly, then use it as a spread. My favourite is Meredith Dairy goat cheese in olive oil.

Directions:

In a skillet on medium heat, melt the butter. Once the butter is melted, add in the onions and mushrooms. Cook until the onions become brown and syrupy (~5-8 mins). Set aside.

Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).

Assemble your grilled cheese: spread mayonnaise on two slices of bread. On the other side of these two slices of bread, spread one with fig jam and the other with goat cheese. Sandwich caramelized onions and mushrooms between the fig and goat cheese bread slices (with the mayo on the outside).

(Incase that sentence was confusing, your layers should be: mayonnaise + bread + fig jam + caramelized onions and mushrooms + goat cheese + bread + mayonnaise).

Toast your sandwich until the bread is a beautiful crisp golden brown (~3-5mins), then carefully flip your sandwich over and toast the other side. (Tip: if your sandwich is quite tall, you can gently flatten your sandwich as your cheese melts. This will help compact your sandwich and make it less messy to eat.) Once your second side is toasted, repeat with your second sandwich and serve immediately! Enjoy!!

If you have any comments or suggestions, I’d love to hear from you in the comment section. You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Summarized Recipe:

CARAMELIZED ONIONS MUSHROOM AND FIG GOAT CHEESE GRILLED CHEESE

Date Published: July 21st, 2020 | Last Updated: July 21st, 2020
Author: Abby |Category: snacks, quick and easy, <30mins
Serves: 2 | Prep time: 20 mins | Cook time: 25 mins

Ingredients:

50g unsalted butter
1 small onion (~1.5 – 2 cups), sliced
2 cups mushrooms, sliced
Mayonnaise for spreading
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
4 Tbsps fig jam (2 Tbsps per sandwich)
Goat cheese, enough to spread on two slices of bread

Directions:

In a skillet on medium heat, melt the butter. Once the butter is melted, add in the onions and mushrooms. Cook until the onions become brown and syrupy (~5-8 mins). Set aside.
Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).
Assemble your grilled cheese: spread mayonnaise on two slices of bread. On the other side of these two slices of bread, spread one with fig jam and the other with goat cheese. Sandwich caramelized onions and mushrooms between the fig and goat cheese bread slices (with the mayo on the outside).
Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan. Toast your sandwich until the bread is a beautiful crisp golden brown (~3-5mins), then carefully flip your sandwich over and toast the other side. Once your second side is toasted, repeat with your second sandwich and serve immediately. Enjoy!!

July 23, 2020July 24, 2020

AbbyLeave a comment

Sriracha Butter Apple Grilled Cheese

Date Published: July 21st, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, < 15mins
Serves: 2 | Prep time: 10 mins | Cook time: 10 mins

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Grilled cheese (or toasties in Australia), are THE ultimate comfort food. It’s quick, easy, and indulgent. Nothing beats the ooey-gooey cheesiness of a good crisp grilled cheese. Nearly a decade ago I came upon an article on gourmet grilled cheese sandwiches – this was before I had an interest in cooking and was still in the world of processed Kraft cheese for my toasties. My world was forever changed when I read about the different types of cheeses and flavour combinations that people use with sweet and savoury ingredients. It amazed me how many different ways you can make a grilled cheese! I’ve since been experimenting with different ingredients for different types of grilled cheese and also stumbled across some really great recipes.

Since being in lockdown (thanks to ‘rona), Toby and I have been making lunch everyday for ourselves and his parents. Last week after a few big laborious cooks, we decided to take it easy and make a simple lunch with grilled cheese. Of course knowing me, if given the opportunity I always like to go all out and make everything ‘extra’. So instead of a quick and easy lunch, we ended up making 4 different flavours of gourmet grilled cheese sandwiches served with a roasted pumpkin soup (which also turned out amazing and I should remind myself to post the soup recipe later). We all stuffed ourselves silly, but there’s no room for regrets when eating grilled cheese.

We made:

Sriracha butter apple grilled cheese (this recipe)
Spinach Balsamic Blueberry grilled cheese
Goat cheese caramelized onions and fig grilled cheese
Bacon Brie and Apricot grilled cheese

Don’t worry, I’ll be posting the recipe to all 4 grilled cheeses above – just give me a little time :). Our grilled cheese marathon made me think that I should have a separate section on this website just for grilled cheeses because there’s no doubt going to be a lot recipes on them here – thoughts?

Sheldon stalking us in hopes of some food falling on the floor

Anyways, without further ado, here’s the recipe! I’m starting off with the sriracha butter apple grilled cheese because it’s the easiest (and my favourite) out of all 4 of them and you can quickly put it together.

This grilled cheese is one of my favourite and most frequently made fancy grilled cheeses because not only does it packs a punch, it’s also so easy with minimal “cooking” required. The heavy cheese and kick of the sriracha butter is offset by the refreshing crisp apple to balance it out. If you’re a fan of sriracha and grilled cheese, you’ve got to try this sandwich!

Ingredients you’ll need:

1 Tbsp (14g) butter, softened – you can use melted butter as well, but be sure you toast the sandwich soon after or else the bread might get a little soggy
1 Tbsp sriracha hot sauce – or to taste. I aim for a 1:1 ratio with the sriracha and butter, but occasionally I like a stronger kick and will ramp it up. Make it to your preference.
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
Cheddar cheese – shredded or sliced (I prefer a stronger tasting cheese in this sandwich like an aged cheddar or parmesan so it’s not lost amongst the other strong flavours in this sandwich compared to a lighter tasting white cheese like mozzarella)
1 apple, sliced and cored – I usually slice them into 2mm thickness so I’m not overwhelmed by too much apple crunch vs cheesiness.

Directions:

Make the sriracha butter: combine the butter and sriracha together. Adjust to your taste, but I prefer a 1:1 ratio. Add more sriracha if you want a stronger sriracha flavour in your sandwich. If you’re unsure, you can also add sriracha to your sandwich after you make it. Set aside.

Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour). Spread the sriracha butter on the other side of the bread.

Assemble your grilled cheese with the mayonnaise side facing the outside and sriracha butter on the inside. Layer with cheese, then sliced apples, then more cheese, then your other slice of bread. (Incase that sentence was confusing, your layers should be: mayonnaise + bread + sriracha butter + cheese + apples + cheese + sriracha butter + bread + mayonnaise).

If you have any comments or suggestions, I’d love to hear from you in the comment section. You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Summarized Recipe:

Sriracha Butter apple grilled cheese

Date Published: July 21st, 2020 | Last Updated: July 21st, 2020
Author: Abby |Category: snacks, quick and easy, <15mins
Serves: 2 | Prep time: 10 mins | Cook time: 10 mins

Ingredients:

1 Tbsp (14g) butter, softened
1 Tbsp sriracha hot sauce – or to taste
Mayonnaise for spreading
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
Cheddar cheese – shredded or sliced (or any strong cheese – see notes above)
1 apple, cored and sliced to 2mm thickness

Directions:

Make the sriracha butter: combine the butter and sriracha together. Set aside.
Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour). Spread the sriracha butter on the other side of the bread.
Assemble your grilled cheese with the mayonnaise side facing the outside and sriracha butter on the inside. Layer with cheese, then sliced apples, then more cheese, then your other slice of bread (again mayo side facing out).
Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan. Toast your sandwich until the bread is a beautiful crisp golden brown and the cheese is melty (~3-5mins), then carefully flip your sandwich over and toast the other side. Once your second side is toasted and your cheese is melted, repeat with your second sandwich and serve immediately. Enjoy!!

July 21, 2020July 28, 2020

AbbyLeave a comment