Tuesday, 22 July 2014

Bacon Burger

I know it is a while I posted something on my blog.
Reason is same as usual, busy, lazy , summer etc....
Plus Shyama left to Egypt a week ago for 2 months as she was accepted to join a Excavation team to her delight ( we knew couple couple of months ago)

They say third time lucky as twice her trip got canceled because of the the political situation there and she was really hopping that nothing will go wrong this time.

Any way she is doing very well there she is staying in Luxor in the West bank and yesterday I skyped with her for the first time as she didn't had internet connection till two days ago.
And got a virtual tour of the house she is staying and heard from her how everything is there etc... and I feel much better as I was really not feeling that good about the idea she beeing there etc... ofcourse normal I think for a mom to be worried.

Now to the recipe , I made this burger a while ago and I thought I better blog this before the summer is gone.
I wanted to take a picture of the burger for the blog so in the hurry to take picture I totally forgot to add most of the garnish, but I have a pic in the post with all the garnish which I took before I ate mine :-)

For 4 people:

600 gram pure beef mince
2 tbsp of fried onions ( the one we get from the asian store)
Pepper and salt to taste
1 tbsp of butter or oil
8 slices of bacon ( used 2 slices per person) ( I fry them in a little oil till cisp)
4 slices of cheddar cheese
1/2 red onion finely sliced
4 tbsp of fried onions
4 slices of tomatoes
Few slices of pickled Jerkins
4 burger buns ( I used pistolet which we get here)

Ingredients for the sauce:
3 tbsp mayonaise
2 tbsp mustard
3 tbsp of sour cream
1 tbsp of chopped chives
Salt and pepper to taste
( Mix all the ingredients for the sauce )

Mix the beef mince, with 2 tbsp of fried onions with salt and pepper and make 4 burgers.
Heat butter/ oil in a pan and fry / grill the beef burgers both the sides till they are cooked inside.

This is how I serve them.
Preheat the oven  slice each buns into half, and heat them up in the oven the same time on top of each burger I keep a slice of cheese and keep under the grill in the oven to slightly melt the cheese.
When the buns are hot and the cheese is melted. Assemble them topping them with slices onions, tomato, jerkins, fried bacon and then sprinkling the fried onione and add a tbsp of the sauce. Close the burger with the other slice and serve with friets ( french fries)

Friday, 4 July 2014

Meat balls with Brown Beer

I have not made anything new recently as it has been good weather and summer holiday started from July 1st.
When it is good weather I tend to cook less as we tend to go for cycling or to the beach ( even though we are not sun worshipers like lot of the people here, we go to a place where it is not allowed to swim ( even though people swim there ) they say it is prohibited to swim there as no gaurds to keep a eye on the swimmers and no professional people is there to help you when something goes wrong.

But we go there as it is so quiet and no tourist ( not that much)
And we site there for a while enjoying the quietness and the coolness or the hotness :-) always wearing a cap .
So as I was saying ther eis no cooking, I make sandwiches or something like that for lunch and then we go after that for cycling etc....

So this is something I made when it was much cold weather and If I remember buying this magazine Libelle lekker months ago specially as I saw this meat ball recipe.
I did made the same week, but then the magazine got lost ( yeah in my small place) I didn't know where I kept them and as end of June Hans was gone for a week, I decided to clean up my book shelf and there it was in between piles this magazine.


2 white slice of bread
100 ml milk
2 onions finley chopped
1 tsp fresh chopped thyme
1 egg
A pinch of nutmeg
500 gm mixed mince ( I used beef and pork)
1 tsp of salt
Freshly ground pepper
70 gm butter
2 shallots finely chopped
2 cloves of garlic very finely chopped
2 tbsp of flour
500 ml belgian brown beer I used Chimay
1 tbsp Apple or pear syrup


Soak the bread in milk doe 5 minutes/
Squeeze the milk out and add into a bowl together with the mince meat, onions, thyme,egg and thyme. Add salt and pepper for taste and mix everything well and make meat balls.

In a pan heat 20 gm of butter and brown the balls all sides brown ( this will take 4 to 5 minutes)

Add the rest of the butter in a another pan, and saute the onions and garlic for 3 minutes.
Add the flour and fry for 1 minute.
Add the beer and whisk till ther eis no lump.
Add the apple /peer syrup. Add pepper and salt to taste and pour this mix into the pan were the balls were frying.
Cook the meat balls in the sauce for 20 to 25 minutes till the balls are cooked.
Stir once in a while.
Tip: If you think after the meat ball is cooked and the sauce is a bit runny you can thicken it up by adding a bit of conr flour mixed with water to thicken the sauce.
Serve with potato mash and enjoy.