Grilled cheese with basil and apple

It is possible I have a deep and long-held fondness for cheese merrily toasted onto bread. This evening I wondered what might happen if you added other things to it. (Apart from pickle or chutney, which is a standard option.) Until mere moments ago I was fortunate enough to have the tranches onctueuses form of Chavroux mild goat cheese in my fridge. "Apple!" I thought, espied basil, and pondered cranberries. The following evolved.

2 slices multigrain rye bread

Butter (by which I mean Pure Soya spread; choose your poison)

2 slices of cheese (sliced Chavroux, gouda, or emmental are good)

1/2 an apple, thinly sliced (Gala was used, Braeburn would be more fortuitously appley)

12 basil leaves, finely chopped

Redcurrant jelly (any sweet/sour jelly or conserve would work, I think)

1 - 2 whole almonds, finely slithered

Heat up the grill (broiler) to maximum. Toast one side of the rye bread until slightly crispy, then the other side until half done. (This prevents it scorching while it toasts further with added cheese etc.; a habit formed upon discovering the white wheat-free breads of the world can self-immolate in simple seconds.)

Butter the less toasted sides of the bread, then add dabs of redcurrant jelly. Scatter the basil across each slice, then lay on the cheese.

Toast cheese until melted, but not yet bubbling. Remove from grill. Arrange slices of apple, return dressed toast to under the heat, and grill to one's preference.

Serve up on a plate, scatter with any remaining shreds of basil and the almonds. Enjoy!

Chilli basil beef

There was a day of un sandwich, pickle chips and gaufres liègeois - with raspberries. I frequently confuse fraises and framboises. They're a mere mbo apart. In any case, mysteriously the idea of eating as many fruits and vegetables as I could suddenly appealed. This is the result of a few recipe ideas crammed together, which leads to a formidable combination of super-délice. (I maybe just invented that phrase.)

1 piece of rump steak (or stir fry beef of preference)

Vegetable oil

3 cloves garlic, finely sliced

1/2 chilli, finely sliced

2 spring onions, sliced

5 - 6 chestnut mushrooms, quartered

Cashew nuts

1 cup (approx.) beansprouts, rinsed and drained well

Handful or so of baby spinach leaves

6 mint leaves, torn

12 basil leaves, torn (substitute thai basil for this and the mint, if you have it)

1/8th lime

Soy sauce

Sesame seed oil

Finely slice beef into 3" or so strips, and then marinate in a small bowl with 1 - 2 tsps fresh lime juice, 1 - 2 tsps soy sauce and 1 - 2 tsps sesame seed oil. Adjust to taste. (Optional: marinate entire steak, sear and slice for bloodier meat.) Leave to marinate while preparing other ingredients.

Heat 1 - 2 tbsps oil in a wok, over medium-high heat (high as you can go without insta-scorching, in essence.) Add chilli, stir for a few seconds 'til it starts browning, then add 2/3 of the garlic and stir for another 30 seconds or so. Add spring onion for 30 secs or so, and then stir in the beef. Cook until just to your liking, then remove from wok and set aside.

Clean wok, add another 1 - 2 tbsps oil and allow to heat. Add mushrooms and cashew nuts, and stir fry for 1 - 2 mins, until mushrooms are partly done and a little golden brown on the outside. Add another tsp or so of sesame seed oil and then the remaining garlic, stir fry for 30 seconds, then add beansprouts. Allow to heat through, but do not overcook.

Add beef back to pan, and stir through to warm. Remove wok from heat, and add lime juice and soy sauce to taste. Shortly before serving stir in the spinach leaves and fresh herbs.

This is all piquant and delicious, though the sauce was a little thin - can thicken with some cornflour, especially if serving over rice or with rice noodles.