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.
A delicious recipe to use your Christmas leftovers for!
30g unsalted butter
1/4 cup (35g) plain flour
1 cup (250ml) Massel chicken style liquid stock
1/4 cup (60ml) dry white wine
1/2 cup (125ml) thickened cream
2 cups (320g) leftover cooked turkey, chopped
1/2 cup (90g) chopped leg ham
10g dried porcini mushrooms (see note), soaked in boiling water for 10 minutes, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
2 spring onions, finely chopped
375g block frozen puff pastry, thawed
1 egg yolk, beaten
Cranberry sauce, to serve
Preheat the oven to 180C. Line a baking tray with baking paper.
Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham, chopped porcini, parsley, chives and spring onion. Remove from the heat and allow to cool completely.
Meanwhile, roll out the pastry on a lightly floured surface to form a 30cm x 33cm rectangle. Cut in half lengthways to give two 15cm-wide pieces. Place one pastry sheet on the lined baking tray and spread with the cooled turkey mixture, leaving a 2cm border.
Fold the remaining sheet of pastry in half lengthways and use a sharp knife to make cuts in the folded side, about 1cm apart and leaving a 2cm border on the unfolded side. Carefully open the pastry back out and place over the filling, pressing the edges to seal. Trim the edges if necessary, then brush all over with the beaten egg.
Bake the pie for 25-30 minutes until puffed and golden. Slice the pie and serve with cranberry sauce.
A peppercorn and rosemary crusted beef eye of round roast perfect for any holiday table.
2 tsp sea salt or kosher salt
1T brown sugar
1T coarse ground peppercorns
1 T rosemary minced
900g- 1kg eye of round beef roast
1 Tbs oil
1/2 white onion chopped
1 tsp Worcestershire sauce
2 Tbs cranberry sauce
1 cup Coca-Cola
Combine the rub ingredients and then rub them all into a 900g – 1kg eye of round beef roast.
Let the roast sit out for 30 minutes to become room temperature and allow the rub to seep in.
Heat your oven to 260 degrees Celcius (or as high as it will go).
Heat a cast-iron pot or skillet over medium-high heat with 1 Tbs oil and once it’s to temp, sear the meat 2 minutes per side until all sides are seared.
Place the roast in the oven uncovered and turn off the heat, leaving the roast in there with the oven door closed until the meat comes to 50 degrees Celcius. This might take an hour or up to three, depending on the size of the roast you select.
Remove the roast and allow it to rest at least 20 minutes up to 45.
Heat the skillet that roasted the beef over medium-high heat and add in 1/2 chopped onion, stirring to scrape up the beef drippings.
Once the onions are soft, add in 1 tsp Worcestershire sauce, 2 Tbs cranberry sauce and 1 cup Coca-Cola (if you don’t like using sodas, sub 1/2 cup beef stock and 1/2 cup prune juice) and bring to a simmer, allowing it to bubble away, reducing over 20 to 30 minutes while your meat finishes resting. To complete the sauce, using a blender, blend the sauce until smooth and season with salt to taste. Let that keep simmering on low until you’re ready to serve it. The more it sits, the richer it gets.
Finally, slice up your roast into 1/2 in thick slices and serve with the sauce.