Tuesday, 31 March 2015

The Everything Burger





The Everything Burger how simple is that? You got your slaw in as well. This cheeseburger includes pickles and coleslaw along with some of the more traditional burger sandwiches.


This recipe I'm sharing today only take 30 minutes. For the first time I'm using the grinder with the help of my husband and dad for sure or else no dinner lol... Recently, when my husband bought me the Kenwood cake stand. We received this as a gift during the promotion. And seriously haven't tried it until today.

It's best to use tenderloin meat..it will cook your meat faster. If you making your own patties make it double and wrap individually and freeze for up to 3 months.

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Ingredients:

Makes 4

450g/ 1 lb fresh beef mince

1 tsp salt

1/2 tsp pepper

Vegetable oil, for frying

4 cheddar cheese slices

4 soft burger buns

Mustards, for spreading

Pickles

Coleslaw




Method:

1. Put the mince into a medium bowl with the salt and pepper and gently combine, then divide into 4 portions and shape each portion into a patty.

2. Place a ridged griddle pan over a medium-high heat and add enough oil to coat the base of the pan. Add the patties, partially cover and cook for about 4 minutes, without moving until they are brown and release easily from the pan. Turn, place a slice of cheese on top of each patty, partially cover and cook for a further 3 minutes.

3. Split the burger buns and spread with mustard and toast it in the pan to get the crispy mustard flavors on both halves of each bun and place a few slices of pickles, on each bun base. Set a patty on top each base, add some coleslaw and a tomato slices and serve immediately.  




Monday, 16 March 2015

Aubergine daal

 

   Daal is so tasty, cheap and delicious, you can actually turn it into so many types of dishes and it's still turn out fantastic.

Thursday, 12 March 2015

Cream Puffs






I love cream puffs, durian puffs etc. I enjoyed the filling, especially serve it when it's cold. It's so perfect. This is actually my first time making this cute puffs and glad it works and bloom pretty well. I love the crisp on the outside and soft on the inside. 

Click on the link below to see the video more details. It's simple and I was doing it again today! It's so addictive and yummy and small and not enough haha...



Ingredients:

1/2 cup all purpose flour
1/2 tsp granulated white sugar
1/4 tsp salt
1/4 cup unsalted butter, cut into pieces
1/2 cup water
2 large eggs, lightly beaten 

Glaze:
1 Large egg

Whipped Cream:

1 cup heavy whipping cream (double cream)
1/2 vanilla extract
1 1/2 tbsp granulated white sugar

Garnish: 

Powdered sugar




Method:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl, sift or whisk together the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth, thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Whipped Cream: In a large mixing bowl, place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.




Wednesday, 4 March 2015

Rogan Josh






I recently bought lamb shoulder chop; from one recipe hop to another finally settle down with Rogan josh recipe which I found thru my Jamie Oliver's collection. A recipe that could never go wrong for everyone in the family that also include our little Abraham; he who enjoys Indian spices as much the adults do.