People who love you, know you best. I'm always on caviar-canapés duty, because everyone that knows me, knows: I hate the stuff. So I'll never sneak any, or snack as I make these tiny sandwiches. I am never on колбаса (cured sausage) duty; not much of it would make it to the dinner table for others to enjoy... 😇 #deerbecksbabushka#deerbeckskitchenstories
Hey guys! As promised, here’s my recipe for Chilli Cheese Toast with Garlic and Olives. For further tips on how to vary the ingredients for different flavors and recipe notes, check out the post on the blog. Homepage is in the profile, post is “Chilli Cheese Toast with Garlic and Olives.”⠀
Ingredients⠀ • 4 slices cheddar cheese (or 2-4oz hard cheese, grated)⠀ • 2 tbsp flour⠀ • pinch salt⠀ • 1 egg (beaten)⠀ • 1 tsp baking powder⠀ • milk (as needed)⠀ • 2 green chillis (or more if desired), chopped⠀ • 1/8 tsp garlic powder⠀ • 4 slices of bread⠀ • 6 olives sliced (or more as desired)⠀ • oregano (as desired)⠀ • oil (for frying)⠀ Instructions⠀
1. Using a fork, mash up the cheddar cheese slices and mix with flour. 2. Add the salt, egg and baking powder and mix to form a paste. It should be spreadable, like butter. If mixture is too hard, add milk a teaspoon at a time until you reach desired consistency. 3. Add chillis and garlic powder, mix to combine. 4. Spread mixture on the bread slices. You should have enough to easily spread over four slices of bread. Spread it as you would a cream cheese: not too thick, not too thin. 5. Top the toast with olives and sprinkle with oregano. 6. Heat 1 tbsp of oil in a frying pan. (Each slice should only need about a tablespoon of oil) 7. When oil is hot, place one slice of bread cheese-side down. Fry on low-medium flame until mixture is cooked through and cheese is golden brown. Flip over and toast the plain side until lightly golden and crispy. 8. Place on paper towel to get rid of excess oil. 9. Repeat with remaining slices. 10. Cut slices diagonally into triangles and serve.
I get upset when I go to a Thanksgiving dinner and find out they’ve opted for some sort of “bespoke” cranberry sauce instead of the canned kind. I mean, I get that they want to look fancy and all, but the canned stuff is just SO GOOD (in fact, I abused the @harristeeter sale on it and now have a cabinet full of it). These bite sized apps are a good compromise between your bougie-ass ideals and your canned/goods-craving true self. Plus they’re easy as hell to make, allowing you to kick off your soirée with an air of style and competence. Recipe written for @foodnetwork, can be found on our website (which is always in the profile). #foodnetworkfaves#cranberrysauce#thanksgiving#appetizers#quickandeasy