I often take pleasure in getting the little things right when cooking.
One thing I like to do, especially in winter, is to make sure I heat the plates the food will be served on. Obviously this keeps the food warm for longer and if you’ve living with a food blogger it gives you more time to take photos. Don’t do this if you’ll be serving something like lettuce which won’t like the heat.
To warm them I either just put the plates into the oven at about 50c degrees, or if the oven is in use I stack the plates on the hotplate above the oven vent.
Mousetraps with Asparagus
(Or how to get your asparagus fix in winter)
You will need:
- Four pieces of bread (wholegrain recommended)
- One can/jar of asparagus spears
- About 100gms (3-4 oz) of cheddar or another good melting cheese
- A grill (broiler for the US folk)
- Salt and pepper grinders
- heat the grill
- thinly slice the cheese
- drain the asparagus
1. Toast one side of the bread under the grill.
2. Remove the bread and arrange the asparagus spears on the non-toasted side.
3. Put the sliced cheese on top. If you’re as picky as me you’ll leave no part of the bread uncovered. This also helps avoid burning.
4. Place the mousetraps back under the grill. Leave them there until the cheese is bubbling and starting to brown.
5. Remove, add salt and pepper, eat. Don’t burn the roof of your mouth!
I think the Americans call this grilled cheese. I’ve always called them mousetraps and I assume this comes from the theoretical appeal of bread and cheese to mice.
Huevos Motulenos Whangamata Style
These eggs are our attempt at Huevos Motulenos like we ate a number of times in Mexico.
For two people:
- Cup of frozen mixed vegetables.
- Half a cup of salsa.
- Four eggs.
- 50gms feta cheese.
- 4 slices bread.
Cook the veges. Fry the eggs. Heat the salsa. Make the toast – well-done to avoid sogginess.
Assemble by putting the toast down, followed by the eggs, the vegetables, and the salsa. Sprinkle with the feta. Consume.