Fruit Toasts

Ingredients:

butter, to spread
8 sliced bread
1 tbsp caster sugar
1/2 teaspoon ground cinnamon
300g mixed fresh berries
maple syrup, to serve

Method:

• Butter both sides of the bread and sprinkle one side of each piece with combined sugar and cinnamon. Put four slices in a jaffle maker, cinnamon-side-down.
• Divide the berries among the bread in the jaffle maker. Cover with a second piece of bread, cinnamon-side-up, and cook for 2 minutes, or till golden. Remove the crusts if desired.
• Serve with maple syrup.

Toast with scambled eggs and ham

Ingredients:

2 slices (50g) ham
100g shrimps
2 eggs
100ml fresh milk
20g butter
2slices toasted bread

Seasonings:

1/4 tsp salt
pinch of black pepper

Method:

• Dice ham and fry till fragrant. Rinse shrimps, drain and scald briefly with boiling water. Set aside.
• Beat eggs and stir in fresh milk, melted butter and salt. Beat evenly.
• Heat up some butter and add in shrimps. Fry briefly and pour in egg mixture. Fry briskly with a wooden spoon till the egg is nearly set and switch off the heat.
• Scatter diced ham and black pepper. Serve on toasted bread.

Grilled Mushroom Toast

Makes 8

Ingredients:

1 French loaf

300g fresh button mushroom or fresh shiitake mushroom (don't used dried) sliced

1 large ripe tomato

4 tbsps extra virgin olive oil

1 clove garlic, finely minced

dried parsley

salt and black pepper

Method:

1. Place mushroom slices on a greased baking tray in a single layer. Grill at 180ºC for about 10 minutes or till mushrooms are cooked.
2. Slice the French loaf diagonally into 1.5m thick slices. Toast till golden brown. Brush one side of each slice with some olive oil.
3. Slice the tomato in half and rub ont the oiled sdide of the bread, squeezing the tomato to extract as much liquid as possible.

Dressing:

1. Combine 1 tbsp of virgin olive oil with pinch of dried parsly and the minced garlic.
2. Place grilled mushrooms on toast and drizzle with dressing.