I love breakfast toasts! They are speedy and healthy and a great way to kickstart my day with a little bit of veg and good protein.
This particular version is very simple, yet also deeply savoury. Any bread will do, although I find that thick, crusty slices of sourdough or rye hold the topping well, and does not get too soggy too quickly. For the mushrooms, any type of your favourite mushrooms will do, although I prefer either oyster mushrooms and Portobello, as they have deeper flavour when browned.
Note: When making simple toasts such as this, it's the little things that make a big difference. The freshly cracked black pepper. The toasted bread. The browned edges of the mushrooms when cooked. They make a load of difference in your toast experience.
What You Need:
Slices of bread (I prefer thick and crusty sourdough)
2 handfuls of mushrooms of your choice, cleaned and sliced to grill
1 large clove of garlic, chopped
Some freshly cracked black pepper
A pinch of dried thyme
Hummus (buy, or get recipe HERE)
What You Do:
1. Get your bread toasted before you start making the mushrooms.
2. In a large flat pan with low heat, heat 2 tbsp olive oil, and add the mushrooms. Season with salt. Leave them be, don't touch them for at least 2 mins to ensure good browning.
3. Add thyme, and chopped garlic. Stir mushrooms around and make sure the garlic doesn't burn.
4. With your toast, spread a thick, hefty amount of hummus on top.
5. Remove mushrooms from heat, top your toast with them, and sprinkle over the cracked black pepper.
6. Eat at a sunny spot.
I loveee bubur lambuk (a Malaysian-specific rice porridge variation, most notably popular during Ramadhan). I love the sentimental feeling of having eaten it my whole life, and my father is a born-and-bred Kampung Baru resident, the birthplace of the most famous of all famous bubur lambuk.
Unfortunately, like most rice porridge, it is also mainly just carbs and not much else. Which is great once in a while, but not so great if it's part of a staple menu. Enter my bubur lambuk-inspired oats. Unlike white rice, oats make a great substitute because it's a great source of fiber, and helps reduce cholesterol and sugar levels. Perfect for breakfast, or any quick meal of the day, really.
I know what you're thinking - ewww! Savoury oats? Sounds gross.
No, it is not. I promise. Try making it once, and I can almost guarantee that you'll be making it again. And again. And again.
This recipe serves 2.
What You Need:
1 medium shallot, peeled. chopped
2 cloves garlic, peeled, chopped
1/2 of a large carrot, peeled, julienned into thin, short strips
1 handful dried anchovies
1 tsp soup mix (I prefer Adabi's spice soup powder)
7 tbsp. quick oats
2 cups water
Optional - Chopped spring onions, or fried garlic flakes for the topping
What You Do:
1. In a small pot, with 2 tbsp vegetable oil, sautee the chopped shallot and garlic, until softened.
2. Add the carrot and anchovies, and cook until the vegetable is soft and the anchovies are cooked through.
3. Add your oats, the soup mix, water, and stir everything together. Quick oats take only a minute to be ready, so by the time everything is bubbling, you're good to go. Adjust water amount to whether you like your porridge runnier or thicker.
4. Serve hot, and if you're feeling fancy, with a topping of chopped spring onions or fried garlic flakes.