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SunStar Do you like cheese sandwiches? I do, and so does my nephew, Pannon.
One afternoon this week, we watched cooking tutorials, particularly, sandwich hacks. We were so enthralled by the beating and flipping to the point we were challenged to try them.
First on the list was The Cooking Foodie’s “French toast omelette sandwich” that looked easy enough to do.
We had the three eggs, black pepper, green onions for chives, salt, butter and cheese. Since we didn’t have triple cheddar, we used bottled grated Parmesan and cheddar from a box.
We got to work. Pannon beat the eggs, while I buttered our trusty wok. Bad idea, I later found out.
Lasagna noodles
Steps Heat up a flat pan and add 5-6 tablespoons of olive oil. Fry the chopped onion and garlic cloves until they turn slightly golden brown and then add chopped zucchini and carrot. Cook until tender. Then, as per the measurements, add chopped mushrooms and spinach and cook nicely. Finally, add the tomato sauce. Stir nicely and add salt, pepper, and oregano as per your taste, along with basil leaves. Remove the pan from heat. Heat up a fresh pan and add 6 tablespoons of butter. Once it has melted, add the flour and whisk until you have a smooth paste. To this, add 3 cups of milk and keep whisking. Add salt, pepper, and nutmeg and parmesan cheese and mix until all combine well and the cheese melts.