Cheese on toast (is this what the Americans call grilled cheese? anyone?)
Turn your oven to grill and set the temperature to about 200*C.
Put two slices of bread under and cook until toasted on one side.
Remove from oven and flip the bread over. You want your toppings to be placed on the soft squishy side.
Drizzle over a little chilli oil, and spread with some relish, or pickle or chutney or rocket fuel. Sweet chilli sauce would work if you're that way inclined.
Add toppings as you see fit. This evening mine went - finely chopped red onion, capers, some red capsicum slices, some finely sliced raw spinach, and some finely chopped tomato. Cover with grated cheese.
Return to the grill until cheese has thoroughly melted.
I enjoyed mine on the couch, and since I can't work out how to make the TV play normally again after last playing a DVD, it was devoured in silence.
I wouldn't dare leave on such a negative note though. The dog days are over, remember?!
Currently inspirational: (despite myself!)
- the planning of the Royal Wedding party (I may or may not have purchased 30 feet of bunting from ebay last night)
- these flowers from a friend, and the tea loaf I made on Sunday sitting on the bench
- this song by Bright Eyes, inspirational as ever.
- the Zany Zeus haloumi salad served at Lido Cafe. My flatmate and I had a pre-shopping lunch date there on Saturday and I'd never been before. I wasn't overwhelmed by the ambience or decor, but the menu was fresh-sounding and whilst I enjoyed the summer ploughman's (pictured; the smoked aubergine yoghurt was a highlight) I was very envious of my fellow-diner's luscious chunks of that creamy cypriot cheese.
- the Black Caps potentially beating Sri Lanka in tonight's cricket World Cup semi final. And for you Netball fans, the Mystics (hopefully!) beating the Pulse this Saturday in the ANZ championship. You'll note, after close to 7 years in Wellington, my sporting loyalties still firmly lie with my hometown.
|photo of one tree hill in the 1990's from wikipedia.org|
- having the ingredients to make Lucy Corry's Pumpkin Ginger Brownie, in the latest Frankie magazine. I'm so intrigued! Soon, soon.
In the meantime, a cup of tea and the latest Dish magazine will have to do. Until next time!