Nutty burgers with spinach and carrot buns
Preparation time: 30 mins
Cooking time: 30 mins
500g minced beef
1 red onion, finely chopped
20g finely chopped fresh flat parsley
60g ground walnuts
60g chopped pistachios
2 medium eggs
A generous shake of cumin, paprika and turmeric
Sunflower oil for brushing
For the dressing:
4 tbsp mayonnaise,
1 tsp ketchup
1 tsp mustard
Fresh baby spinach, sliced red onions, sliced tomatoes, sliced pickled cucumbers
- Put all the burger ingredients and seasonings in a bowl.
- Mix all the ingredients very well with your hands.
- Form your burgers and brush both sides with oil.
- If you have a BBQ, cook the burgers on both sides
- To oven bake, cook at 180C for about 30 minutes, turning halfway.
- To make the dressing, mix all the ingredients. Spoon some over each burger before topping with a bun.
Spinach and grated carrot burger buns
Cooking: 20 mins
Makes: 20 medium size rolls
250g fresh spinach
3 sachets fast action dried yeast
2 large carrots, grated
1 tbs caster sugar
500g-600g of strong white bread flour
Approximately +/- 300ml of warm water
6 tbsp sunflower and olive oil
- Rinse the spinach and reduce it in a large pan.
- Let it cool down a bit and puree the spinach
- In a small bowl, dilute the dried yeast in a bit of warm water
- Cook the grated carrots for 5 minutes in the pan on the hob with one tsp of caster sugar and keep aside, you will add them only before you cook the bread (you need to do that so they are not so wet when you incorporate them in the bread)
- In a large bowl, mix the flour, sugar, yeast, spinach puree, some salt, pepper and sunflower oil until you form a neat ball.
- If, touching the dough, you feel you need more water or flour, add them very gradually. You should be able to touch the dough without it sticking to your fingers too much.
- On a clean worktop, knead the dough for about 15 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.
- Leave the dough to rest and rise on your worktop and cover it with the bowl at least 1.5 hour to 2 hours until the dough at least doubles in size. The room should be warm to help the rising and proving process.
- After two hours, preheat the oven to 200°C. Add the carrots and knead the dough for a few minutes until they are amalgamated.
- Form burger buns and cook for about 10-15 minutes until they sound hollow when tapped on the underside.
Courgette spaghettis salad with sundried tomatoes and tomatoes
Prep time: 15 minutes
4 large courgettes
12 sundried tomatoes cut in half
12 cherry tomatoes cut in half
White wine vinegar
Salt and pepper
25g of fresh basil
- Wash your courgettes and cut both ends
- Using a spiral slicer, form your spaghettis and cut them in three; if you have not got a spiral slicer, cut you courgettes in julienne trying to cut on the whole length
- Add the tomatoes and sundried tomatoes
- Chop the basil thinly
- In a bowl, add 8 table spoons of olive oil, 2 of white wine vinegar, the chopped basil, a generous tea spoon of mustard, and one of teaspoon of honey; stir well
- Add the dressing to the salad and mix well before serving
Three melons fruits salad with water melon granita
This refreshing and pretty fruits salad will be the perfect desert or afternoon tea treat in a hot summer day.
- One small water melon
- One galia or honeydew melon
- One cantaloupe melon
No cooking time, but allow one hour for the water melon juice to become frozen and make into granita.
- Using a melon baller, form little balls with the three different melons, keeping them in different bowls
- Keep the juice produced by the water melon and freeze it at least for one hour to make it into granita
- Using transparent cups or tall glasses, alternate the different colours of melon balls
- Once it is frozen, simply prick a fork into the frozen water melon juice to obtain some granita
- Add the granita on top of the water melon balls and serve
- You can use half of the melon or water melon to serve the rest of the fruit salad