I think the mark of a true chef (other than Michelin stars - and I'm probably still a few years off that level) is an ability to change a recipe depending on circumstances. To be able to freestyle a little depending on what is in your fridge, or what mood you are in. Today's breakfast (our fourth and final toastie) was supposed to be a classic cheese and mushroom but instead turned out to be a classic cheese. Lolz didn't want to buy a whole box of mushrooms when the recipe only called for three and I was only too happy to agree.
Like any toastie, it's dead easy to cook - you just whack everything in there and squeeze it shut. Four minutes later, breakfast is ready. I thought putting the chorizo on the outside so that it can fry against the hot surface was very clever but the wilted, lemony salad doesn't really go with the cheese.
So it's probably fair to say that we wave goodbye to the toastie "mini-chapter" with something that's not quite a resounding success (and the whole chapter has been a bit of a mixed bag) but, with the Breville well established among our kitchen gadgetry, I'm sure it will indeed be a case of Viva La Toastie.
Lolz gave the dish 8/10. Difficulty rating 1/10.
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