Grilled Cheese Sandwich

Ingredients:

• 3 slices of bread
• softened butter
• 2 slices of cheese

Procedure:

1. Spread butter on both sides of each slice of bread. Place in a warm skillet and leave there until the bread gets slightly crisp. Take out of the skillet.
2. On a plate or chopping board, place a slice of cheese on top of one slice of bread with the semi-toasted side facedown. Top with another slice of bread, then another slice of cheese. Cover with another slice of semi-toasted bread, facing up.
3. Return the sandwich to the skillet and this time, warm the sandwich by pressing it down gently with a turner until cheese melts and bread turns golden brown. Turn the sandwich over to toast the other side. Cut diagonally.
4. Eat while warm with a side of chips and some fresh tomato slices.

Chipotle Roast Chicken

Here's how:
In a bowl, mix together chopped roasted chicken breast, mayonnaise, lemon juice and salt & pepper to make the sandwich filling. Set aside. Slice ciabatta brad in half. Arrange lettuce and Chinese parsley on the bottom half of the bread. Top with chicken mixture and cucumber slices, then cover with the other ciabatta bread slice. Serve with "Chai Tea Latte".

Melba Toast

Here's how:
Toast ready-sliced bread lightly on both sides under a preheated hot gril. Remove the crusts. Holding the bread flat, slide a sharp knife through the slice to split it horizontally. Cut into triangles and toast until edges curl.

Potato Muffins

Ingredients:

• 175 grams floury potatoes, peeled
• 75 grams self-raising flour + for dusting
• cinnamon-butter* as topping
• 2 tbsps brown sugar
• a tsp of baking powder
• 125 grams raisins
• 4 eggs, separated

Procedure:

1. Lightly grease and flour a 12 cup muffin tin. Dice the potatoes and cook in a saucepan of boiling water for about 10 minutes or until tender. Air-dry then mashed until smooth.
2. Transfer the mashed potatoes to a mixing bowl and add the flour, sugar, baking powder, raisins and egg yolks. Stir well to mix thoroughly.
3. In a clean bowl, whisk the egg whites until they are standing in peaks. Using a metal spoon, gently fold them into the potato mixture until fully incorporated.
4. Divide the mixture among the 12 prepared cups in the muffin tin.
5. Bake in a preheated oven at 400 degrees Fahrenheit for 10 minutes. Then, lower the temperature at 325 degrees Fahrenheit and cook the muffins for another 7-10 minutes or until risen.
6. Remove the muffins form the tin. Spread cinnamon-butter on top.
7. Serve warm.

*To make cinnamon-butter: Blend well a softened 1/3 cup of butter with a large pinch of ground cinnamon.

Souffled Cheesy Potato Fries

Ingredients:

• 900 grams potato, cut into chunks
• 150 ml heavy cream
• 75 grams Gruyere cheese
• a good pinch of cayenne pepper
• 2 egg whites
• salt and pepper
• vegetable oil, for deep frying

for garnishing:

• chopped fresh parsley
• grated cheese

Procedure:

1. Cook the potatoes in a sauce pan of lightly salted boiling water for about 10 minutes. Drain thoroughly and pat dry with absorbent kitchen paper. Set aside.
2. Mix the double cream and Gruyere cheese in a large bowl. Stir in the cayenne pepper and season with salt and pepper to taste.
3. Whisk the egg whites until stiff peaks form. Gently fold into the cheese mixture until fully incorporated.
4. Add the cooked potatoes, turning to coat thoroughly in the mixture.
5. In a deep pan, heat oil to 350 degrees Fahrenheit or until a cube of bread browns in 30 seconds. Remoe the potatoes from the cheese mixture with a slotted spoon and cook them in oil, in batches if necessary, for 3-4 minutes or until golden.
6. Transfer the potatoes to a warmed serving dish and garnish with parsley and grated cheese.
7. Serve at once.