A delicious and super easy to make burger pizza is just what you need this weekend!
250g ground beef
1 prebaked 12-inch pizza crust
1/2 cup ketchup
1/4 cup prepared mustard
1-1/2 cups shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped dill pickle
1/4 cup chopped onion
1/2 cup mayonnaise
2 to 3 tablespoons dill pickle juice
Preheat oven to 220°C. In a large skillet, cook and crumble beef over medium heat until no longer pink, 3-4 minutes; drain.
Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes longer.
Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza.
Layer biscuits with strawberries and cream and they’ll soften to create an indulgent no-bake dessert. Super easy and delicious, it’s a fabulous summer treat.
600ml double cream
1 tbsp vanilla bean paste
1 tbsp orange blossom water
125g icing sugar, plus 2 tbsp
500g shortcake biscuits, plus 3 crushed
350g strawberries, sliced
Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.
Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You’ll have some strawberries leftover to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.
To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.
GIVE IT A GLOSSY FINISH
Dusting the strawberries with icing sugar gives a nice shine as it dissolves, and makes them lovely and glossy.
TRY A TWIST
Add 1 tsp rosewater instead of orange blossom and top with chopped pistachios instead of biscuit crumbs. Or try this method with different biscuits, such as digestives or malted milk and swap strawberries for other fruits.
If you like spring rolls with that addictingly delicious sweet dipping sauce…
Super excited to introduce you to great bowl recipe which is loaded with good things like rice noodles, sweet garlic lime sauce, peanuts, rainbow veggies, and mint /basil /cilantro, and it’s a summer winner!
Firstly – it’s important for a recipe that features fish sauce, to say: DO NOT SNIFF THE BOTTLE.
Fish sauce is that deliciously mysterious substance that smells deathly but, no, for real – it tastes like magic when combined with the right friends: lime juice, brown sugar, garlic, and the other usual suspects. Today is our day to be the fish-sauce-charmers who bring out the best and only the best of the fish sauce, and that means, above all else, do not let the urge to just check if it still smells as bad as it did last time get the best of you. IT STILL SMELLS JUST AS BAD, OKAY?
The herbs, on the other hand, smell better than ever because of spring! new life! The mint and cilantro and basil together – it’s literal food heaven to combine the cool freshness of that herb trio with the saltiness and tang of the sauce.
We are in that sad season of Minnesota life where buying basil means paying $4 for that little plastic package with basically three single basil leaves in it – but we are fast approaching the time where fresh herbs (basil included!) are becoming more readily available in more than three-leaf packages, at which point I will obviously reduce myself to living solely on the lushness of these flavour-packed spring roll bowls – you know, in order to live seasonally. I can take one for the team on this.
for the sweet garlic lime sauce:
3 cloves garlic
2 tablespoons rice vinegar
1/4 cup agave or brown sugar
1/4 cup fish sauce
1/3 cup lime juice
1/3 cup vegetable oil
for the bowls:
Basil, Mint, and Cilantro (plz use all three – they’re so good together!)
Veggies –> like carrots, bell peppers, and cucumbers
Protein –> like shrimp, tofu, chicken (optional)
SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
NOODLE PREP: Cook your rice noodles by soaking them in cold water for about 30 minutes. When they’re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. *This is my preferred method because it prevents them from getting overly sticky.*
VEG PREP: Mince the herbs, slice the serranos, and peel or julienne cut the vegetables.
BOWL PREP: Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.