Being an introvert, the lockdown hasn’t honestly been that bad for me. I love my room, my desk is optimised for work, I have built a little studio for shooting food, and we finally figured out our wifi situation (we finally can watch Netflix haha). The one thing that I struggle with always, however, is snacks. Sitting at home makes me constantly hungry! These toasts are a great quick fix since they (for the most) don’t need a lot of cooking, and are made from things that easily available literally everywhere! Scroll along to see all the recipes!

Mango Avocado Toast

Serves 2 

Ingredients

1 medium mango sliced thin

1 ripe avocado, sliced thin or mashed depending on how ripe the mangoes are

¼ teaspoon red chilli powder

½ teaspoon salted butter

Zest and juice of a small lemon

Salt and fresh ground pepper to taste

Mint leaves (optional) 

Method

1. Slice mangoes and avocado 

2. Toast two slices of sourdough bread in a toaster or on a pan (I prefer a pan) with the butter

3. Assembly: Alternate avocado and mango slices, sprinkle lemon juice, salt, pepper, lemon zest, and red chilli powder (in that order).

Museli Toast

Serves 2 

Ingredients

¼ cup greek yoghurt

¼ cup walnuts (or nuts of your choice) 

1 tablespoon honey

2 teaspoons olive oil

Salt and pepper to taste

Method 

1. In a skillet on medium-high heat, add 1 teaspoon of olive oil and walnuts. Shake continuously for about 4 minutes or until the nuts begin to glisten. Take off the heat and let cool 

2. Assemble: On a toasted slice of multigrain bread, add a layer of yoghurt, walnuts followed by olive oil and honey. Add salt and pepper to taste.

Fried Garlic Mushroom Toast

Serves 2

Ingredients

200 grams button mushrooms, sliced thin

1 medium red onion, minced

2-4 cloves garlic, minced 

1 tablespoon salted butter

1 tablespoon olive oil

1 teaspoon red chilli flakes

1 teaspoon dried oregano leaves

Basil leaves (optional)

Method

1. In a skillet on medium-low heat add butter and olive oil until the butter melts. Add garlic and onions and cook until the onions turn transparent

2. Add mushrooms and cook down until they become half their size and begin to brown-- about 10 minutes. Add salt, chilli flakes, and oregano around the 8-minute mark. 

3. Assembly: On a toasted slice of sourdough bread, add mushrooms, basil, and enjoy!