White sesame roll, tasty cheese, tangy tomato, high quality beef & juicy beetroot…… That’s how Aussies enjoy their beef burgers……. 😀
- 2 white rolls
- 250 gms beef mince with fat content
- Some salt and pepper to season
- 4 – 6 slices of canned beetroot
- 1 cup lettuce
- 2 tomato slices
- 2 eggs (cooked in egg rings, on low heat with a splash of olive oil)
- Some ketchup to drizzle
- Some oil
- 2 slices of tasty cheese
-Make 2 fat beef patties of mincemeat and cook them in 2 tbspns oil on medium heat for 2 minutes per side.
-Cut white rolls into two and heat on the griddle until it’s a bit red from inside.
-Now on the top part of the bun drizzle some ketchup and on the other side of the bun lay some lettuce leaves, a slice of cheese, beef patty, egg, tomato and beetroot. Now put the bun side with ketchup on top and serve hot with chips.
-Do the same with the other roll and enjoy juicy beef burger the Aussie way.
Versatile chutney. The tangy taste of tomato, freshness of mint and kick of lemon juice. MUST TRY!!!!!!
- 1 cup fresh mint leaves
- 1 bunch fresh coriander
- 1 medium sized truss tomato (cut into big cubes)
- 4 small green chillies
- 1 red onion (cut into big cubes)
- ½ tspn chaat masala
- ½ cup lemon juice
- Some salt
- 1 tspn red chilli flakes
- A pinch of garam masala
-In a mortar and pestle, grind all the veggies into chunky sauce. Add lemon juice and all the spices. Mix and serve with anything you want.
Probably, the most known soup in the world……
- 1 tin sweet corn soup
- 1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
- Some salt (to taste)
- Chicken salt (for more flavour)
- ½ tspn cracked black pepper (OPTIONAL)
- ½ tspn white pepper
- 3 tbspns soy sauce
- 2 tspns vinegar
- ½ cup corn flour mixed with ½ cup water
- 3 beaten eggs
- 1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
- 1.5 ltr water
-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.
-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.
-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.
-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.
-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.
-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.
-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.
-Your soup is ready. Serve hot before dinner and enjoy!
Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀
This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉
- 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
- 3 eggs, separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- 1 large packet of sponge fingers (savoiardi)
- Cocoa and shaved chocolate, for dusting
-Pour coffee into a shallow dish. Set aside.
-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.
TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.
-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
A wonderful snack for hi tea parties or for kids lunch box. I love it ……..
- 3 large potatoes (peeled and boiled to perfection)
- 1 large chicken breast or ½ kilo boneless chicken breast pieces (boiled in 1 cup water, 2 tbspns soy sauce, 2 tspns chilli sauce, salt and pepper) (shred with your hands or fork after boiling DO NOT USE FOOD PROCESSOR)
- Some salt and cracked black pepper according to the taste
- 4 tbspns chopped fresh parsley
- 1 large green chilli chopped (OPTIONAL)
- 2 tbspns chopped spring onions (green part)
- Some chicken salt (adjust it with the amount of salt you add)
FOR COATING AND SHALLOW FRYING
- 2 cups bread crumbs
- 2 eggs (whisked)
-In a large mixing bowl, mash potatoes and add shredded chicken and all other ingredients.
-Now make flat patties out of this dough like potato mixture and first dip in egg, then roll in breadcrumbs and put them on a plate.
-When you are done with all of them, heat some oil in frying pan and fry until they get golden brown crust.
-Take them out onto your serving dish and serve hot with mint chutney or ketchup or any sauce of your choice.