Category Archives: My Culinary Adventure

Baking & Cooking workshops that I’ve attended

Banana Bread with Chocolate Chips and Walnut

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COVID-19 Movement Control – Day 26

Easter Sunday. A memorable one. Grouchy. Can’t go out for eggs hunt. Stay in and do baking instead.

It’s so hard to buy bread during this MCO. So, I baked my own bread with ripe bananas at home and had a fresh loaf of banana bread for breakfast.

Enjoying the freshly baked banana bread with cup of Americano from Krups machine.

I used Tefal Natura loaf tin (26cm) which is the perfect size to bake this banana bread.

Tefal Natura loaf tin (26cm) made out of 100% recycled aluminium and in the perfect size to bake this banana bread.

        

Ingredients:

  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup / 113 g of unsalted butter, melted
  • 1 cup of granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1/4 cup of sour cream or fresh milk
  • 1 tsp of vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of chopped toasted walnuts or pecan

Methods:

  1. Preheat oven to 175ºC.
  2. Line a loaf pan with parchment paper and grease with cooking spray.
  3. Dry ingredients: In a large bowl, whisk together flour, baking soda and salt.
  4. Wet ingredients: In another large bowl, mix together melted butter, sugar, egg and egg yolk (the egg yolk will make the bread richer and moister), sour cream and vanilla. Add mashed bananas and stir until combined.

Use folk or potato masher to mash banana. Use ripe bananas for sweetness of cake. Best to use Pisang Emas. I couldnt get them during this MCO.

5. Gradually add dry ingredients to wet ingredients until just combined. Gentle fold, slowly and evenly especially the centre bottom of the bowl to get the lump out of flour. Don’t stir too much as it will make the bread tough.

6. Fold in chocolate chips and walnuts and transfer to prepared loaf pan. Spread the batter to make it smooth and even. Set aside some chocolate chips and walnut to sprinkle on top of the batter to make it pretty and nice to show what’s inside the banana bread

For plain banana bread, omit the chocolate chips and walnut. Or can add cinnamon or nutmeg which add some spice and go very well and to banana bread. 

7. Bake for about 1 hour or until a toothpick comes out clean. Let it cool 10 minutes in pan.

8. Then turn out onto a cooling rack to cool completely.

Happy Easter Day, my friends 🐰

Basil Cherry Tomato Focaccia Bread

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COVID-19 Movement Control – Day 24. Good Friday!
As expected, MCO extended for another 2 weeks. I’m neutral on this new update cause kind of expecting it and feel it is the right thing to do. At the same time, while I’m missing the freedom and human vibes, I know I will miss this new norm when this whole MCO is behind us.
So, stay in and let’s do more baking 😉. Baking is so therapeutic and the smell when it’s cooking in the oven is so up-lifting.
I’m using Tefal Natura Gratin dish to bake this Focaccia and Tefal Comfort bread knife to cut it.
Bread Dough
  • 1.5 cups of lukewarm water
  • 2 tsp (8 gram) of yeast
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp maple syrup
  • 4 Cups of Strong White Bread Flour
  • Pinch of Sea Salt

Toppings

  • 3 bunches of vine cherry tomatoes
  • 1/2 cup mixed olives (optional)
  • Handful of fresh basil
  • 2 sprigs of fresh rosemary
  • Salt and pepper
  • Drizzle of olive oil

 Method

  1. Add yeast to lukewarm water. Add olive oil and maple syrup. Leave it for 5 minutes and let the yeast to activate.
  2. Place flour and sea salt into a large bowl, stir and make a well in the middle.
  3. Slowly pour yeast mixture into the well, mixing with a fork as you go.
  4. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
  5. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for about an hour until doubled in size.
  6. While the dough is rising, preheat your oven to 220°C and prepare the toppings.
  7. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough with fingers to make rough dips and wells.
  8. Press tomatoes in focaccia. Press olives in, if using. Place basil and rosemary inside the bread.
  9. Season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
  10. Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Sliced and pan fried Focaccia. Had it with mushroom and egg and baby spinach for lunch.

Salmon Poke Bowl

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COVID-19 Movement Control – Day 22

For the left over of pan fried salmon, I was thinking if I should use the deboned salmon to make salmon sandwich, aglio olio or poke bowl.

Based on the ingredients we have at home, I decided to try to make Poke Bowl for the very first time. I did my research and noted below the ingredients that we can use to make a colourful, yummy poke bowl. Just choose and pick from each categories based on your preference and availability.  

I used quinoa rice as the base and salmon meat as the main. For the sides, I have cherry tomatoes, walnuts, mangoes and sweet potato. I added sunflower seeds as the topping and add on soft boiled egg and avocado which I squeezed lemon juice, salt and pepper on it. Finally, I added fried shallots and sesame sauce with roasted nuts.

To my surprise, the taste is nice and yummy with good taste of the salmon. I like the colours in my food. The colours make me happy, cheerful, sweet, fresh, healthy and all the positive vibes.

Ingredients (Pick and Mix)

  1. Base
    • Garden greens – Lettuce
    • Rice – Brown, Quinoa, Cous Cous
  2. Main
    • Salmon
    • Tuna
    • Chicken breast
    • Shrimp
  3. Sauces
    • Lime
    • Teriyaki
    • Sesame
    • Honey balsamic
    • Honey mustard
    • Japanese Shoyu
  4. Sides
    • Cherry tomatoes
    • Carrots
    • Corns
    • Onions
    • Shallots
    • Nuts – almonds, walnuts
    • Croutons
    • Fruits – pineapples, mangoes, apples, grapes, kiwi
    • Beetroot
    • Celery
    • Chickpeas
    • Potato, sweet potato, pumpkin
    • Broccoli
  5. Topping
    • Seeds – sesame seeds, sunflower seeds, flax seeds, chia seeds
    • Raisin
    • Chili flakes, wasabi
    • Seaweed flakes
  6. Add On
    • Egg – Poached/soft boiled egg
    • Soy glazed tofu
    • Avocado
    • Guacamole

Simple and Easy Homemade Pizzas

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COVID-19 Movement Control – Day 20 

Today’s Lunch: Bacon and Ham Homemade pizzas.

I didn’t make the pizza base this time as preparing pizzas dough takes time, not on a weekday when the world’s largest work-from-home is happening now. I bought this Mission wholemeal pizza crust from Village Grocer at $7.90 and it came with 2 pizza crust, about 10 inch diameter. You can also use Tortilla Wrap as the base.

I used Tefal Comfort Cutting Board Plastic to cut all the ingredients. I like this cutting board for its right size (410L x 250W mm) for me to cut and place all the ingredients. I do not need to use another bowls and plates to store them and this save the dishwashing.

The Comfort cutting board has juice collector with pouring spout, keeping the cutting board dry and food not soggy.

I made 2 pizzas today. The first pizza is Bacon and onion pizza on minced garlic base with pizza topping cheese. 

The second pizza is Ham and mushrooms pizza on tomato sauce base with Parmesan cheese.

We have to cook more during this MCO period and to cut down time spent in kitchen, it’s important that we prepare something simple and nice.

Once baked, I garnished this bacon pizza with rockets leaves.

Garnished ham and mushrooms pizza with baby spinach.

I must say these pizzas were pretty good, not too much work and it’s a good change from our usual meals.

Pick and mix the ingredients below based on own preference or availability. I am always happy when family gather around the kitchen island and assemble the pizzas together.

Ingredients:

  • Pizza base: dough, crust or wrap
  • Sauce/base:
    • Tomato sauce
      • 2 tbsp canned tomato puree
      • 1 tbsp chilli sauce
      • 1 tsp olive oil
      • 1/8 tsp dried oregano
      • 1/8 tsp dried basil
    • Margherita
      • 2 garlic cloves, crushed
      • 2 tbsp olive oil
  • Topping:
    • Meat: Ham, bacon, sausages, salami, pepperoni
    • Sides, finely sliced: Pineapple, onion, capsicum, button mushroom, tomatoes, olives
  • Grated cheese: Pizza topping, mozzarella, parmesan, cheddar
  • Salt and pepper, to taste
  • Fresh leaves, to garnish: Rockets, baby spinach, basil, thyme

Method:

  • Preheat oven at 220C. Lightly grease a pizza or oven tray.
  • Place pizza base onto greased tray
  • Spread the surface with combined pizza sauce almost to the edge
  • Arrange topping ingredients over
  • Sprinkle with cheese
  • Season to taste with salt and pepper
  • Bake in preheated over for 10-12 minutes or until the cheese is melting and turning golden and the base is crisp underneath.
  • Garnish with fresh leaves and serve immediately

 

Salmon Fish Head Noodle

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COVID-19 Movement Control – Day 19

I had been waiting for TTDI seafood auntie’s salmon fish but there’s no stock. On my bestie’s advice, today I bought one whole salmon fish from Village Grocer.  Fresh Norwegian Fjord Trout weighed 4.248 kg @$59.99 per kg. So happy that they fillet and individually cling wrap for me.12 pieces of fillets and 2 big pack of salmon head for $255. Will be sharing some with parents and sister.

Making use of the whole salmon fish that I bought today. For tonight dinner, I used the fish head and bones which were so meaty to cook this Salmon Fish Head Noodle. We can also use Grouper fish.

Ingredients:

  1. Salmon meat 300g
  2. Salmon fish head and bone
  3. Shao Xin Wine
  4. White pepper
  5. Salt
  6. Corn flour
  7. Ginger 50g cut into slices
  8. Green onions 2 stalks cut into sections
  9. Sour pickled green mustard – 100g (optional). Wash and squeeze dry and cut finely
  10. Chinese cabbage – cut into small slices, separate the white stem and leaves
  11. Tomatoes – 2, cut into wedges
  12. Mushroom
  13. Tofu
  14. Evaporated milk – 60 ml
  15. Beehoon
  16. Coriander leaves

Method:

1. Wash fish head, bone and fillet. Pat dry with kitchen towel

2. Marinate fish fillet for 30 mins with

  • Shao Xin Wine – ½ tps
  • White Pepper – ¼ tsp
  • Salt – ½ tsp

3. Marinate fish head and bone for 30 mins with

  • Shao Xin Wine – 1 tps
  • White Pepper – ½ tsp
  • Salt – 1 tsp

4. Coat fish with corn flour

5. Deep fry till brown. Drain the oil and set aside

6. Add 1 tbsp of oil into a pot or wok

7. Fry ginger, green onion (white stem), sour pickled green mustard till fragrant

8. Add in fish head and bone

9. Add in 1 litre of water to cover the fish. Bring to boil

10. Add in cabbage (white stem).

11. Cover and let it simmer for 1 hour

12. Add in tomato, mushroom, tofu, green onion and cabbage leaves

13. Add in evaporated milk

14. Add white pepper, salt and Shao Xin Wine to taste

15. Put in beehoon

16. Top with salmon fish fried fillet and garnished with coriander leaves.

When I was in the midst of cooking, Jaden came in to the kitchen and said “Hmmm…. Smells very nice. Mommy, do you need help?”

The broth from the fried salmon fish head is very nice, sweet with the nice taste of ginger and spring onions. And it’s healthy food too.

Banana Crumb Muffins

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COVID-19 Movement Control – Day 15

1st April. April Fool Day. 1st day of 2nd phase of MCO. I woke up early today.

My sister gave us bananas few days ago and they are ripe already. I decided to make banana muffins for breakfast and share some with family. Really miss all of them, can’t wait to see everyone again.      

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted or Canola oil
  • 1 tbsp vanilla
  • 3/4 tsp cinnamon
  • Walnuts or Chocolate Chips

Crumb:

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

  • Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together flour, baking soda, baking powder and salt.

3. In another bowl, beat together bananas, sugar, egg and melted butter.

4. Stir the banana mixture into the flour mixture just until moistened.

5. Add vanilla, nutmeg, cinnamon and walnuts to the mixture.

6. Spoon batter into prepared muffin cups.

7. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

8. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

The crumb topping add another layer of taste and makes these banana muffins scrumptious. These muffins go very well with a cup of English tea.

Kimchi Tofu Stew (Jjigae)

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COVID-19 Movement Control – Day 11
During this COVID-19 Control Movement Order, I started cooking more as we cant eat out and didn’t really like the food delivery.
I used Tefal Expertise wokpan to cook this Kimchi Stew as the wokpan is spacious enough for me to put all the ingredients and with the right depth. I didn’t put green onions as I don’t have it at home and didn’t want to go out to buy during this MCO period.
Tips:
  1. For higher protein, replace meat with chicken breast. Put more tofu.
  2. The quality of kimchi is important in making a good kimchi jiggae. Buy those with brine.
  3. My foodie friend told me another secret ingredient is to add a teaspoon of “dwenjang”, a Korean preserved bean paste. It adds another layer of complexity to the flavors.
  4. To be authentic, use anchovies stock.
  5. You can get all these from Korean supermarket.

Glad that my family enjoyed this simple meal. Stay in, eat in, stay safe.

Ingredients:
Meat
  • 300g of chicken, skinless pork belly/shoulder, cut into bite size pieces
  • 1 tbsp rice wine
  • Dash of ground black pepper
Kimchi & Others
  • 2 cloves of minced garlic
  • 1 onion, thinly sliced
  • 454 g of kimchi (1 cup), cut into bite size pieces
  • ¼ cup kimchi brine
  • 4 shiitake mushrooms, stems removed, thinly sliced
  • 2 cups of broth (anchovy, chicken, beef, etc.)
  • 1 block of medium firm tofu (Japanese pressed tofu), sliced into 1cm thickness rectangles
  • 2 stalks of green onion, thinly sliced diagonally
  • 1 stalk of green onion, thinly sliced for garnishing
Jjigae sauce (mix in a bowl)
  • 1 tsp Korean chili/hot pepper flakes (gochugaru) – can omit if don’t want too spicy
  • 1 tsp Korean preserved bean paste (dwenjang)
  • 1 tbsp Korean chili/hot pepper paste (gochujang)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Dash of ground black pepper
Instructions:
1. Marinate meat with rice wine and ground black pepper for about 15 mins.
 
2. Saute garlic and onions in a wokpan (or in a pot where you will make this jjigae) until fragrant. Add in the marinated meat.
3. Add kimchi, kimchi brine and mushrooms.
4. Add in the Jjigae sauce and pour in the broth. Let it boil.
5. Cover and cook for 10 minutes over medium heat.
6. Lay tofu over top.
7. Cover and cook another 10 to 15 minutes over medium heat.
8. Add green onion on top of the stew.
9. Remove from heat and serve with rice.
Sometimes, I served it as hotpot on dining table.

One pot dish for dinner with meat (chicken, pork belly and pork shoulder), vegetables (kimchi, onion and green onion) and protein (tofu). I like to use 3 different types of meat to give varieties to this one pot dish. Kimchi Jjigae reminds me of our bak kut teh… also one pot dish and with few varieties of pork meat.

Pan-fried Salmon with Quinoa and Roasted Cherry Tomatoes

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COVID-19 Movement Control – Day 7

Lunch: Pan-fried salmon with quinoa, roasted cherry tomatoes with parsley

The Universe received my vibration and sent more guardian angels to me. We received more food supplies today from brother in-law and sister. The fridge is full now. The leeks are for me to make fish stock that the TTDI seafood auntie taught me. Oh Yes … the stranger from FB group chat messaged me just now and offered her masks to me. I am so grateful for these beautiful people.

  Salmons given by brother in-law yesterday. This is so, so yummy

Quinoa

Ingredients:

  • 1 cup quinoa
  • 2 cups of water
  • Minced garlic
  • Chopped parsley
  • Olive oil
  • Lemon

Method:

  1. Rinse the quinoa before cooking
  2. Put in a rice cooker, add in water and cook. The quinoa will be ready in about 30 minutes.
  3. Put minced garlic and chopped parsley. Season to taste with drizzle of olive oil and squeeze of lemon juice.
  4. Scoop quinoa onto a serving plate.

Roasted Cherry Tomatoes

Ingredients:

  • Cherry tomatoes
  • Olive oil
  • Minced garlic
  • Chopped parsley

Method:

  1. Heat a frying pan over medium heat.
  2. Add olive oil
  3. Sauté garlic till fragrant. Add in chopped parsley.
  4. Put on a side of serving plate

 Pan fried Salmon

Ingredients:

  • Salmon filets, deboned with skin on
  • Kosher salt
  • Freshly ground black pepper
  • ½ tbsp. olive oil
  • 20g unsalted butter
  • ½ lemon

Method:

  1. Use a knife to score the skin of salmon about half an inch deep. Keep the cut closer together and the skin will be crispier.
  2. Season both sides of salmon with salt and pepper.
  3. Heat a large non-stick frying pan over medium heat.
  4. Add olive oil and butter.
  5. Gently place the salmon skin-side down to the pan. Leave the salmon to cook till the colour change and rise 2/3 of the salmon.

6. Flip over the salmon and cook for another few minutes.

Remove the salmon and place the salmon on top of cooked quinoa, skin-side upMy friend said I have good food to eat during this MCO, so many variations. I only have the time to cook 1 dish meal, food high in protein and what I like to eat. At least, they get me excited to cook, take pictures and post them on my blog. Hopefully, it will give you some inspiration on what to cook during this MCO.

Mid-Autumn Festival with Mushroom Chicken Rice

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Today is Mid-Autumn Festival. The haze situation is bad and no one in our family organised any outdoor lantern session. It rained in the evening and now the floor is wet. Not in the mood to light up any candles outside the house.

With API reading of above 200 in our area, I decided to cook and eat at home. Not going out for family dinner. I cooked simple mushroom chicken rice with spare ribs and fish balls soup for dinner.

This mushroom chicken rice recipe is from Nestle, which I obtained from their website back in Nov 2012. I’ve made some changes to it to suit my family taste. It is a simple and nutritious meal.

Ingredients:

  • 1 tablespoon cooking oil
  • 5 shallots, sliced thinly
  • 2 inch ginger, julienned
  • 500 g boneless chicken meat, fat and skin removed, cut into small pieces
  • 8 pcs (about 20g) dried shiitake mushroom, soaked and sliced thinly
  • 1/2 tablespoon sesame oil
  • 2 cups rice, washed
  • 2 1/2 cups water
  • 2 tablespoons spring onion, sliced thinly
  • 1 tablespoon salted fish, fried (optional)

Gravy Mix:

  • 1/2 teaspoon salt
  • 3 tablespoons water (I used stock from spare ribs soup that I was boiling)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon oyster sauce

Phototastic-28_9_2015_e21bad96-26b5-47bf-aaf0-64885af11f53  Cooking Steps:

  1. Cook rice in a rice cooker with 2 1/2 cups of water.
  2. Heat oil in a wok, then fry shallots and ginger until fragrant.
  3. Add chicken and mushrooms and fry for 5 minutes.
  4. Add sesame oil and gravy mix.
  5. Leave to simmer on medium heat for 3 minutes. Then set aside.
  6. When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
  7. Stir, then cover the lid of and leave to cook for another 10 minutes.
  8. Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.

WP_20150927_2081I also boiled spare ribs and fish balls soup to complement the mushroom chicken rice.

WP_20150927_396 The boys enjoyed the dinner and we saved the hassle from busy restaurant on Mid-Autumn festival, a Sunday evening of haze.

WP_20150925_3349Cute biscuits from Jaden’s classmate who came over to play with him over the school holiday.

Ever since I watched the HK drama, I always love to wish this in every Mid-Autumn festival … 家好月圆, 庆中秋!

Tomato Basil Bruschetta and Smoked Salmon Bruschetta

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My body was aching after taking care of Jared and Jaden all by myself for the last 9 days. I was their driver, cook, cleaner, tutor, etc and it was just the 3 of us for more than a week, which was a record for me. Tough job, no wonder my body was aching terribly.

I made a massage appointment for 11am. Before left home for the appointment, I prepared and cooked meat sauce for spaghetti Bolognese for dinner tonight. Looking at the ingredients, suddenly bruschetta came to my mind. The thing about Italian food is all in few ingredients i.e. olive oil, garlic, tomato, salt and pepper. I decided to make Bruschetta as appetizer for dinner tonight which has been ages since I last made it.

I felt so good after a good 1.5 hours of warm oil massage with hot stone. I was served with ginger tea. While sipping the hot ginger tea, I admired these lanterns hanging at the massage place. Such a sweet colour and pretty lanterns.

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Sweet and pretty lanterns

There’s a nice Korean restaurant next to the massage place, owned by a Korean lady and have lots of Korean dine at the restaurant. I’ve been there several times and particularly like its kimchi pork stew.

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My favourite Kimchi pork stew

On the way home, I stopped by neighborhood café to buy baguette. The staff asked me “Do you want to cut the baguette into slices?” “Oh … yes please”. And that made my work even easier.

Bruschetta is another easy to prepare food. It’s just a mixture of chopped tomatoes, balsamic, basil and garlic, spooned over olive-oil brushed slices of toasted baguette. It is a perfect finger food for a party or as appetizer of Italian dinner.

We can prepare in advance a large bowl of bruschetta topping, cut baguette into slices (or asked shop assistant to cut for you) and toast them ahead of time. I remember preparing this and brought to friends house to eat and watch football match together. And it was a hit, especially we paired it with beer.

In this recipe, I’ve replaced balsamic vinegar with Maggie Beer’s Verjuice which we bought from Maggie’s Farm Shop in Barossa Valley.

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Simple ingredients for Bruschetta

Ingredients

  • 8 plum ripe tomatoes (cut out stem base, remove seeds and diced).
  • 8 fresh basil leaves, chopped or thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon Verjuice (or balsamic vinegar)
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 baguette French bread, sliced diagonally 1 cm thick and toasted

Method

  1. In a bowl, mix together tomatoes, basil, Parmesan cheese and garlic.
  2. Mix in Verjuice (or balsamic vinegar), olive oil, kosher salt and pepper.
  3. Brush one side of each slice of baguette with olive oil and place olive oil-side facing up on a baking sheet or roasting pan. Toast in toaster or on the top rack of oven at 230°C, for 5 minutes until bread lightly browned around the edges.
  4. Serve the toasted baguette slices plain with a bowl of the tomato bruschetta mixture on the side for guests to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture, right before serving.

If you do not like the sour taste of tomato, peel away the tomato skin.

  • Put water in a pot to boil.
  • Make shallow cuts in a cross pattern at the tip ends of tomatoes to peel tomatoes easily.
  • Once water boiled, remove the pot from heat.
  • Put tomatoes in the hot water and blanch for 1 minute.
  • Remove tomato from pot and once cool, gently peel off the tomato skins.

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I made these few for my photo taking. And my bruschetta didn’t make it to appetizer for spaghetti dinner as they were all consumed during tea time.

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We can also add slices of smoked salmon on top of the bruschetta topping to make smoked salmon bruschetta.

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