Salt, Pepper & Love

“...no one is born a great cook, one learns by doing.” Julia Child

2 notes

Bloody Mary Burgers

Wow. I cut this recipe out of a magazine a while ago and finally got round to making it last week. Really very tasty. The recipe recommended putting these into buns and serving like traditional burgers, but I served with lattice chips and with Imam Baildi (see my previous post for the recipe). 

I think these would be delicious on the BBQ. 

Ingredients

This made 6 small burgers. I wish I had made more!

  • 500gr minced beef
  • 1 onion
  • 1 tsp cayanne pepper
  • 1 tbsp horseradish sauce
  • 1 tbsp Worcestershire sauce
  • 50gr breadcrumbs
  • 1 egg

Preparation

  • I started by chopping the onion and frying it for a couple of minutes until just brewing.
  • Mix all the ingredients together and shape the burgers - you could make these as big or as small as you like. 
  • Heat a non-stick pan and fry on each side (no added oil needed) for a few minutes until cooked through. 

And they are ready to serve! Enjoy. 

Filed under BBQ burgers dinner cooking cocktail beef chips

0 notes

A take on Imam Baildi

I really love aubergines. They do a great version in Greece whereby the aubergines themselves are stuffed. (I came across this, and will have to give it a try soon - http://www.kalofagas.ca/2009/06/05/imam-baildi-ιμάμ-μπαϊλντί/). However, when I am short for time I like this take on it…

Ingredients

This makes enough for 3 or 4 portions as a side dish (or enough for 2 if you’re eating it with some feta and fresh bread for lunch!)

  • 1 aubergine
  • 4 cloves of garlic, finely sliced
  • about 400gr chopped tomatoes
  • 3 tbsp olive oil
  • half a tsp cayenne pepper
  • 2 tsp mixed spice
  • 1 tsp sugar
  • 1 tbsp balsamic
  • handful of chopped parsley
  • salt and pepper to taste

Preparation

  • Chop the aubergine in half and then into one inch pieces
  • Finely slice the garlic
  • Heat the oil in a large pan, then add the aubergine and garlic and cook for about 5 minutes
  • Add the chopped tomatoes, spices, sugar, balsamic and season with salt and pepper and let the sauce reduce

  • Once the sauce has reduced (it will take about 15 minutes) add the chopped parsley and stir in the parsley

Et voila! Perfectly delicious. I served it with Blood Mary Burgers (recipe to follow soon). 

Filed under aubergine vegetarian dinner tomatoes cooking tasty Greek

0 notes

PANCAKES A PLENTY

I know pancake day was a week ago…but I am still reminiscing about the pancake feast for five that we had!

We started with a selection of savoury fillings including mushrooms with rosemary, blue cheese, ham, grated cheddar and sautéed onions with thyme before finishing off with nutella, banana, blueberries, vanilla ice-cream, sugar, honey and lemon juice. 

What a treat.

Filed under pancakes nutella mushrooms cheese banana honey

1 note

Salmon & Spice (and all things nice)

This is one of my all time favourite dishes to make at home. The sauce is ever so simple to make but has a real kick. 

We often have this midweek, but it’s also been a dinner party hit. 

Ingredients

This makes enough for 4 to 6. I always like to make extra and freeze a couple of portions. 

  • 6 salmon fillets
  • one or two cloves of garlic
  • one or two red chillies
  • 3 tbsp honey
  • 1 tsp lemongrass paste
  • 1 tbsp fish sauce
  • juice from one lime (plus the zest finely grated)
  • 8 tbsp soy sauce
  • 1 tbsp fish sauce
  • pepper (there is enough sauce in the soy)
  • rice noodles and broccoli to serve 

Preparation

  • You can either chop all the ingredients finely and mix by hand…or throw it all in to the mini food processor and the poor all over the fish. Yes. It really is as simple as that! 

  • Cook for about 30 minutes is a preheated oven at around 200 degrees celsius. 
  • And it’s ready to serve - I love these easy to cook rice noodles and a few tender broccoli stems. Simply delicious. 

Filed under salmon chillies garlic dinner cooking noodles fresh spicy honey