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The “MyFood” category will be filled mostly with my roomie’s recipes, not because I don’t know how to cook (actually I’m pretty good at it), but because I am either too lazy, either dieting or just not in the mood for cooking.

Usually, we’re avoiding bread, but today we made an exception. For these guilty kind of exceptions we have a special day, well suited called “Freaky Sunday”, but today was Wednesday, definitely a Freaky Wednesday.

We made two kinds of bruschetta, my roomie’s mushroom bruschetta and my spicy tomato bruschetta.

My roomie’s mushroom bruschetta:

You need: ciabatta bread, salt, pepper, dried garlic granules, dried oregano, fresh garlic, mushrooms and a few slices of tomatoes.

Heat the oven at 180-200 C, cut the bread in halves, sprinkle some olive oil, granulated garlic, oregano, salt and fresh crushed pepper, over them.After the oven is preheated, place the bread on a cooking tray and put them in the oven and wait until the bread gets a gold-brownish color.

Heat a frying pan with a bit of olive oil and cook the chopped mushrooms with the crushed fresh garlic.You can also add a pinch of salt.

After the bread is done, put the mushrooms and some sliced tomatoes over them.

It’s a very fast and easy cooking meal and very tasty at the same time!

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My spicy tomato bruschetta:

You need: pita bread, tomatoes, fresh basil leafs, salt, green pepper, dried oregano, olive oil, fresh garlic, dried garlic granules.

Heat the over at 180-200 C, slice the pita bread in four triangles, sprinkle some olive oil, granuled garlic, oregano, salt and some fresh crushed green pepper, all over them and put them in the preheated oven until they get that gold-brownish color.

Slice the tomatoes in tiny squares.In a bowl, put the sliced tomatoes, the chopped basil leafs and the crushed garlic.Add a teaspoon of olive oil, fresh crushed green pepper and a pinch of salt.

Put the tomato mix over the pita bread triangles et voilà!

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