July 01, 2015
AVOCADO IS BACK ON THE MENU
Waiting for avocados to ripen is a drag. Especially when you keep thinking of the plans you have for it... Reading recipes and watching videos online about the different ways you can prepare this fruit berry. I opt for a simple one yet again for now because slow and steady wins the race (But also because I have a can of tuna opened from yesterday's sandwich lol)! I'll gradually hone my cooking skills, bear with me. Here's a great snack: Avocado and tuna sandwich.
I decided to make my simple but oh-so-delicious salad into today's mix for the extra avocado and tomato laying around after sandwich making. It's a 5-minute job I can't resist. No eggs for today because I was lazy. Here you go:
Ingredients:
2 slices of your preferred bread
1 large avocado
1 tomato
Canned tuna
Salt and pepper
Steps:
1. Mash half of your avocado and dice up the other. The former for your toast, the other for the salad. Salad recipe here. Put as much salt and pepper into the mashed avocado. Taste. TASTE IT.
2. Toast your bread. While waiting, slice your tomato as many as you'd like. And leave the rest for the salad.
3. Generously slather on your mashed avocado like butter. It is dubbed as 'nature's butter' for a reason... :)
4. Add on your tuna as much as you'd like. If you look closely, only the first picture is visible with tuna... I didn't add that much tuna at first and so it was hiding behind my tomato lols.
5. Make your salad!
6. Eat. Do I have to tell you this too?
This was a yummy in my tummy afternoon. More soon!
Waiting for avocados to ripen is a drag. Especially when you keep thinking of the plans you have for it... Reading recipes and watching videos online about the different ways you can prepare this fruit berry. I opt for a simple one yet again for now because slow and steady wins the race (But also because I have a can of tuna opened from yesterday's sandwich lol)! I'll gradually hone my cooking skills, bear with me. Here's a great snack: Avocado and tuna sandwich.
I decided to make my simple but oh-so-delicious salad into today's mix for the extra avocado and tomato laying around after sandwich making. It's a 5-minute job I can't resist. No eggs for today because I was lazy. Here you go:
Ingredients:
2 slices of your preferred bread
1 large avocado
1 tomato
Canned tuna
Salt and pepper
Steps:
1. Mash half of your avocado and dice up the other. The former for your toast, the other for the salad. Salad recipe here. Put as much salt and pepper into the mashed avocado. Taste. TASTE IT.
2. Toast your bread. While waiting, slice your tomato as many as you'd like. And leave the rest for the salad.
3. Generously slather on your mashed avocado like butter. It is dubbed as 'nature's butter' for a reason... :)
4. Add on your tuna as much as you'd like. If you look closely, only the first picture is visible with tuna... I didn't add that much tuna at first and so it was hiding behind my tomato lols.
5. Make your salad!
6. Eat. Do I have to tell you this too?
This was a yummy in my tummy afternoon. More soon!
Labels: Food
BY TRACY | 9:32 PM ·
0 comments
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June 30, 2015
Safe to say, it's easier than I thought it would be! This was a fun sandwich to do. It was sort of experimental because I didn't know what the * I'm doing when it comes to poached eggs. But I had less doubt than I did the last time because I was I knew the initial problem was not using straight-out-of-a-chicken's-butt fresh eggs. And so here we have it: Tuna and poached eggs sandwich.
This was also a very satisfying meal as it was making it- as you can clearly tell because I totally went all out on this meal's photography. I whipped out my camera for this! I can't explain to you the glory of the hallelujah chorus started playing when the yolk broke through the cut I made. And I also can't explain the tiny disappointment of when the second egg didn't pull through... It was because I left it in to simmer for too long lol. My fault, my fault. Here are the deeds:
Ingredients:
2 slices of your preferred bread
½ tomato
Canned tuna
2 eggs (poached)
Salt and pepper
Steps:
*I started off with the eggs. I've read countless of blogs, recipes, and even watched videos- all of them mention the same thing: You need vinegar and salt in order to help the yolk and white stay together. Having a fresh egg would be the start of that. However, a swift peek at my pantry shows that I didn't have vinegar at home with me. So I makedo and added more salt... I don't know the science in this, but hey, all that matters is that it works right? (I can hear chefs around the world crying while reading that.)
1. Poached eggs: Basically like any article, blog, tutorials and videos out there, here's no different except the the lack of vinegar. Crack the egg into a small bowl / cup. Simmer a pot-pan of water and add in salt. Before it starts to bubble too harshly, take a... something, anything (spoon, etc.) and make a (strong) whirlpool. Grab your bowl / cup with egg and pour it in swiftly.
2. Watch the yolk envelope itself with the white. Magic. You can help by make more swirls.
3. Get a spatula and GENTLY lift up the egg off the water hence draining it. Gently wiggle the egg on your spatula. Is it too wiggly? If it is, you might want to put it in a tad bit longer so it won't break that easily when you're plating. This is where I made my mistake for my second egg... I placed it in the water for too long after. :(
4. If it's ready. Good. Grab a paper towel, put it on a plate and GENTLY place the poached egg on the paper towel so that it drains the excess (salty) water. Then, you can start on your second poached egg.
5. While your eggs are drying on the paper towel after their hot hot bath, toast your bread and start slicing up your tomatoes.
6. Spread an even but generous amount of tuna (or really, how much you'd like your tuna to be) and stick your tomatoes on it.
7. Using your hands, GENTLY (I can't stress this enough) grab your poached eggs, careful not to puncture the yolk, and place it on your tomatoes.
8. Salt and pepper it!
Remember to do the test! Cut it open. If you did it right, yolk heaven will flow right through. Otherwise, it'd be like the sad sandwich I have on the right of the picture below. Meh.
Happy poaching!
Labels: Food
BY TRACY | 8:09 PM ·
0 comments
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June 29, 2015
THIS WAS PURELY EXPERIMENTAL
It came out good anyway! I love sandwiches, literally nothing could go wrong. Today, we have an easy tuna sandwich! PS: You can't see it in the picture, that pizza-shaped egg concealed it.
When I say experimental, it means just that. I didn't want to turn on the oven to make those oven roasted tomatoes, so I tried it with in a pan instead. Works just as well! But you gotta be careful if it's too hot or it'll get as black as a crow's feather... yikes.
Ingredients:
2 slices of your preferred bread
½ can of tuna (with / without mayo)
2 eggs
1 tomato
Salt and pepper
Olive oil
Thyme
Steps:
1. I started off with "roasting" the tomatoes first. This was what I did in replace of the oven: Slice the tomatoes into four thick slices. Drizzle the olive oil on your hot pan over low to medium heat. Place the tomatoes into the pan and shower your love on it with salt, pepper and thyme.
2. Close the pan with the lid and let it sit in that jacuzzi for, say about, 3 minutes. Then check if they're almost going turning black and blue, you don't want them to burn! If no, continue till desired roast-ness.... If that even makes any sense.
3. Pop your bread in the toaster.
4. Break both eggs and let it fill up the whole flat space of your pan. Break the yolks too. Dash on the salt and pepper. I used two eggs because I want them to be "thick" ;)
5. While letting your eggs to "harden" (lol this recipe is really going in a different direction), grab your toast which should be done by now, and spread your tuna generously. Generously.
6. Go in with your spatula and cut up your eggs in four equal sides. Like pizza! Place them like so (as per the pic above) on top of the tuna, and then top it off with your fake-roasted tomato.
I paired this with a glass of mango yoghurt drink. Mmmmm.
It came out good anyway! I love sandwiches, literally nothing could go wrong. Today, we have an easy tuna sandwich! PS: You can't see it in the picture, that pizza-shaped egg concealed it.
When I say experimental, it means just that. I didn't want to turn on the oven to make those oven roasted tomatoes, so I tried it with in a pan instead. Works just as well! But you gotta be careful if it's too hot or it'll get as black as a crow's feather... yikes.
Ingredients:
2 slices of your preferred bread
½ can of tuna (with / without mayo)
2 eggs
1 tomato
Salt and pepper
Olive oil
Thyme
Steps:
1. I started off with "roasting" the tomatoes first. This was what I did in replace of the oven: Slice the tomatoes into four thick slices. Drizzle the olive oil on your hot pan over low to medium heat. Place the tomatoes into the pan and shower your love on it with salt, pepper and thyme.
2. Close the pan with the lid and let it sit in that jacuzzi for, say about, 3 minutes. Then check if they're almost going turning black and blue, you don't want them to burn! If no, continue till desired roast-ness.... If that even makes any sense.
3. Pop your bread in the toaster.
4. Break both eggs and let it fill up the whole flat space of your pan. Break the yolks too. Dash on the salt and pepper. I used two eggs because I want them to be "thick" ;)
5. While letting your eggs to "harden" (lol this recipe is really going in a different direction), grab your toast which should be done by now, and spread your tuna generously. Generously.
6. Go in with your spatula and cut up your eggs in four equal sides. Like pizza! Place them like so (as per the pic above) on top of the tuna, and then top it off with your fake-roasted tomato.
I paired this with a glass of mango yoghurt drink. Mmmmm.
BY TRACY | 8:05 PM ·
0 comments
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June 09, 2015
I'M BACK AGAIN
This time, I went for another go at the basic avocado and egg (a&e) sandwich, version 2.0!
It's basically the same ingredients but I changed it up a little. For some odd reason, this was more satisfying that the previous a&e sandwich... but both tastes great.
This time, I used the other side of the avocado to make a simple salad! I can't even begin to tell you how delicious this very very very simple salad was. There are no words. But there is a recipe! Here you go:
Ingredients:
2 slices of your preferred bread
1 large tomato
½ large avocado
2 eggs
Butter
Salt and pepper
Steps:
Sandwich
1. Slice your avocados 'vertically' into your preferred thickness. I prefer about a quarter of an inch thick. But feel free to slice it thinner or thicker, should you so desire.
2. Cut your tomato in half. Slice one of the half while safekeep the other for your salad.
3. Toast yo' bread and while waitin', scramble yo' eggs. I follow Gordon Ramsay's tutorial here.
4. Get your toast and slather that butter as the first layer- so your tomato could stick and not glide off. That's my logic anyway.
5. Place your tomato slices, avocado slices and then your scrambled egg. Salt and pepper.
Salad
1. Dice up the other half of your avocado. Basically, it's like this. Then scoop them out and put it in your salad bowl or whatever bowl you like, really.
2. Dice up the other half of your tomato. A super sharp knife is key! Or use a ceramic knife. Then you guessed it, put it in your bowl with your avocado. Let them mingle with each other.
3. Make it rain with that salt and pepper and mix it all together. So simple and so delish.
Maybe a v3.0, next time? lol I kid.
This time, I went for another go at the basic avocado and egg (a&e) sandwich, version 2.0!
It's basically the same ingredients but I changed it up a little. For some odd reason, this was more satisfying that the previous a&e sandwich... but both tastes great.
This time, I used the other side of the avocado to make a simple salad! I can't even begin to tell you how delicious this very very very simple salad was. There are no words. But there is a recipe! Here you go:
Ingredients:
2 slices of your preferred bread
1 large tomato
½ large avocado
2 eggs
Butter
Salt and pepper
Steps:
Sandwich
1. Slice your avocados 'vertically' into your preferred thickness. I prefer about a quarter of an inch thick. But feel free to slice it thinner or thicker, should you so desire.
2. Cut your tomato in half. Slice one of the half while safekeep the other for your salad.
3. Toast yo' bread and while waitin', scramble yo' eggs. I follow Gordon Ramsay's tutorial here.
4. Get your toast and slather that butter as the first layer- so your tomato could stick and not glide off. That's my logic anyway.
5. Place your tomato slices, avocado slices and then your scrambled egg. Salt and pepper.
Salad
1. Dice up the other half of your avocado. Basically, it's like this. Then scoop them out and put it in your salad bowl or whatever bowl you like, really.
2. Dice up the other half of your tomato. A super sharp knife is key! Or use a ceramic knife. Then you guessed it, put it in your bowl with your avocado. Let them mingle with each other.
3. Make it rain with that salt and pepper and mix it all together. So simple and so delish.
Maybe a v3.0, next time? lol I kid.
BY TRACY | 4:59 PM ·
0 comments
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April 14, 2015
I HAVE BEEN SO INTO MAKING SANDWICHES LATELY I CAN'T STOP MYSELF
It's literally the most easiest while being a great creative outlet to experiment with cooking, since I can't cook shit. It's a proud moment every time I make a good sandwich (one that tastes so, so good.)
I've made a few sandwiches by now and decide I should blog / document it! For now, I'm only including very basic ingredients such as: nothing-out-of-the-ordinary bread, eggs, tomato, all that jazz.
First up on this 'Food' series, is my version of the very basic avocado and egg sandwich!
Sadly, this was taken by my iPhone and I only got one shot lol. As you can clearly see, my poached eggs isn't exactly a success. :( But the yolk did flow out for the most part! If you're interested:
Ingredients (Makes 2):
2 slice of your preferred bread
½ avocado
4 slices of tomato (or how many you'd want really)
2 egg (poached)
Cilantro (chopped)
Olive oil
Salt + pepper
Steps:
1. Mash the avocado in a bowl and add salt + pepper - quantity to your liking.
2. Toast the bread and slather on the ingredients. Spread the mashed avocado like butter on your warm toast, place the tomatoes then eggs on top ala pic above. Add a little pepper on your egg if desired.
3. Drizzle the olive oil like a blessing.
4. Sprinkle the pixie dust (chopped cilantro lol) unto your masterpiece.
5. Take a picture.
There you have it! Breakfast / brunch in less than 15 minutes. :)
More soon!
It's literally the most easiest while being a great creative outlet to experiment with cooking, since I can't cook shit. It's a proud moment every time I make a good sandwich (one that tastes so, so good.)
I've made a few sandwiches by now and decide I should blog / document it! For now, I'm only including very basic ingredients such as: nothing-out-of-the-ordinary bread, eggs, tomato, all that jazz.
First up on this 'Food' series, is my version of the very basic avocado and egg sandwich!
Sadly, this was taken by my iPhone and I only got one shot lol. As you can clearly see, my poached eggs isn't exactly a success. :( But the yolk did flow out for the most part! If you're interested:
Ingredients (Makes 2):
2 slice of your preferred bread
½ avocado
4 slices of tomato (or how many you'd want really)
2 egg (poached)
Cilantro (chopped)
Olive oil
Salt + pepper
Steps:
1. Mash the avocado in a bowl and add salt + pepper - quantity to your liking.
2. Toast the bread and slather on the ingredients. Spread the mashed avocado like butter on your warm toast, place the tomatoes then eggs on top ala pic above. Add a little pepper on your egg if desired.
3. Drizzle the olive oil like a blessing.
4. Sprinkle the pixie dust (chopped cilantro lol) unto your masterpiece.
There you have it! Breakfast / brunch in less than 15 minutes. :)
More soon!
BY TRACY | 6:03 PM ·
0 comments
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