Here's what's on the burger ... (and the links to those recipes )
Toasted Onion Roll ... we couldn't find those, so we used Soft Whole Wheat Bread Rolls.
We love Ranch. Unfortunatly, the store bought one is laced with preservatives ... and who knows what else !? So ... I have been on the lookout for one to make at home. I found a Ranch Dressing recipe in a Donna Hay cookbook ... it was a bit runny as a dip ... yet tasty ... so I modified it to make it more dippish ...
Here's what I did ...
3 Tablespoons Buttermilk
1/2 cup (or more if not thick enough) of sour cream
2 tablespoons vinegar
2 tsp dijon mustard
A handful of chopped chives and parsley
Salt and Pepper
I think all add some garlic and possible a bit of onion powder to it next time ...
Mix all ingredients and dip raw veggies into it. We love cauliflower, broccoli, cucumber, carrot and yellow capsicum (bell pepper) !
For the Beef :
1 tablespoon Homemade Curry Powder
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons fenugreek seeds
3 whole cloves
1 (1-inch) cinnamon stick, broken
2 dried hot red chiles
3 bay leaves
2 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon olive oil, divided
3 cups vertically sliced onion
3 tablespoons minced peeled fresh ginger
1/4 cup minced garlic
2 tablespoons Hungarian sweet paprika
2 cups plain low-fat yogurt
1 1/2 cups low-salt beef broth
1 cup chopped red bell pepper
1/2 cup minced fresh cilantro stems
1/2 cup tomato puree
To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.
Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.
I made this cake ages ago and never posted the recipe. It's a Martha Stewart recipe. I don't know that I'll ever be able to modify it to meet our unprocessed needs for this year. It might have to be one that I make for one of our birthdays !!
I am cutting and pasting from Martha's site ... all credit for this recipe goes to her !
Makes one 9-by-12 1/2-inch cake.
2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting
1.Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
2.Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3.Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4.Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
The other night Alia (6) made this fruit salad for dessert. I helped her take the skin off the kiwifruit and I segmented the orange. She did EVERYTHING else on her own ! I was so impressed. I bought the neatest little gadget last time we went strawberry picking that helped her with slicing the strawberries ! I'll do a post on that little beauty soon ... but beware, you are all going to want one !
This fruit salad contains one punnet of strawberries, one orange, two kiwifruits and one banana. There are also red and green apples on the side so we could add whichever one we have a preference for ! Isn't she thoughtful ?? :)
1 1/3 cups whole wheat flour
1 t. baking powder
1/2 cup honey
1/3 cup coconut oil
1 t. vanilla extract
1/2 cup milk
Mix together flour and baking powder. Add in eggs, honey, coconut oil, vanilla and milk. Stir well. Pour into a lined meatloaf pan. Bake at 180°C for 20-25 minutes.
Cool. Top with fresh strawberries and whipped cream.
Cheese and Buger Society ~ #10 ~ The Lumberjack
This burger is HUMONGOUS ... but so worth eating. I couldn't finish mine but I loved every bite I got in !!
Here's what's on it ...
Three pieces of white bread ... buttered and pressed in sandwich press
2 beef patties
1 piece swiss (we used jarlsburg) cheese
1 piece cheddar cheese
dill pickle slices
ketchup, mustard and mayo
Just watch out ... you have to hold onto it with two hands ... otherwise this happens ...
Make your favorite pizza dough ... see how Alia rolls it out !
Bake on 200C for about 20 minutes or until golden brown.
So ... this recipe starts out as a crock pot recipe. The original recipe that I found called for Lawry's Mesquite Marinade with Lime Juice. I can't get that so I made my own marinade.
My marinade ~ mix in a bowl :
1/4 cup olive oil
1/4 cup brown rice vinegar
1/8 cup red wine
garlic ~ to taste
lime juice and rind ~ one or two limes
salt and pepper
I have no idea how much of each thing I used. When I make it again, I'll let you know exact measurements ...
Add to crock pot :
3 or 4 skinless, boneless chicken breasts
Marinade from above
Cook on low for 6 hours.
Other ingredients :
Whole wheat spirals pasta
1 cup thickened (heavy) whipping cream
2 or 3 garlic cloves, crushed
pepper, to taste
1/2 cup butter
500g bacon, chopped
1/2 cup grated parmesan cheese
Shred chicken, and set aside. When ready to prepare dinner, cook pasta. In large fry pan, cook bacon. Add butter and melt. Ad garlic, cream, pepper and parmesan cheese. Whisk together on low heat for 3-4 minutes. Add cooked pasta and shredded chicken. Stir. Top with extra parmesan.
I've seen a few blogs with instructions on how to make your own vanilla extract but I can't for the life of me remember where I found those blogs. This was so simple ... so so simple. All you do is get a little bottle, add a vanilla pod and filled the bottle with vodka. Leave for six weeks and come back to find beautiful vanilla extract !! I love it !!
My little bottle at the front was cute but the alcohol evaporated ! So .... from now on I'll use the little bottles from store bought vanilla extract ... I've bought a few of them so that I can making new ones as I finish the previous ones ...
We saw this amazing Donna Hay Caesar Salad on Masterchef the other night.
We've had it three times since ! It is amazing !! You will never taste bacon so good !
It is simple to make too ... if you want to watch the video of Donna on Masterchef, click on the link above, go to the Masterclass section and search Donna Hay. You'll find it. She's got some good tips.
Here's how I did ours ... only a tiny bit different.
Bacon ~ enough for each salad to have 2 pieces ~ coat with pure maple syrup ~ throw into pre- heated oven on 160C for 15 - 20 minutes
Soft boiled eggs ~ one for each salad
1/2 a BABY cos lettuce per salad
Garlic bagel crisps ~ in place of croutons
Block of parmesan cheese
For the dressing ~ put the following into the container you use your stick blender in :
1 room temperature egg
2 teaspoons capers
1/2 teaspoon worchestershire sauce
1 teaspoon lemon juice
3/4 cup canola oil
Mix with stick blender til mayo consistency.
Add water a teaspoon or so at a time and stir to make the dressing a buttermilk consistency ...
To assemble ... cos lettuce on plate, top with dressing, add bagel crisps, bacon, egg to plate. Grate parmesan cheese over whole salad. Sooooooooo yum.
We served this with Rory's carbonara ... using homemade pasta.
Rory also made up this tangy mushroom pasta !.
I'm sure he doesn't remember the recipe ... he never does.