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Archive for March, 2010

You’ll need:

100g Heart Smart Mince per burger (size of a cricket ball)

2 large lettuce leaves

1/2 fresh tomato

5 slices of kosher pickle

Mayo (I prefer Real Egg, but it’s high in fat)

Tomato Sauce

1 fresh multigrain roll (Bakers delight do multigrain hambuger buns)

Putting it together:

Heat a pan with a tiny bit of oil spray

When smoking, add the flattened beef patty (a little bit larger than the circumference of the roll, as the meat shrinks when it cooks)

90 seconds each side

As the meat cooks, put the roll together

Split roll in half

‘Butter’ the roll with a thin layer of mayo

Bottom of the bread roll, add lettuce, then thinly sliced tomato, then the beef patty, then the pickles, drizzle tomato sauce (I love lots of it!) and top with the other half of the roll

Done!

So, now you have a super fast, super fresh, low in fat, super tasty burger!

Why eat McDonalds? It tastes like crap and it is full of chemicals, sugar and fat

It’s not hard (or expensive) to make your own

*If you’re allowed to have cheese*

When you flip the burger for the first time, lay a slice of cheese on the newly cooked side

This will melt into the meat nicely before you start constructing the burger

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Mushroom and Barley Soup #1

Ingredients:

1 Cup Pearl Barley

3 cups Boiling Water

1 Large Onion

3 cloves Garlic

2 Medium Carrots

3 Celery Stalks

375 punnet of sliced Button Mushrooms

200g punnet of sliced Brown Mushrooms

2 Bay Leaves

2 Tablespoons of chopped FRESH Thyme

2 Litres of Boiling Water + Stock Cubes

(I use Massel Beef Style Stock Cubes)

Method:

In one pot

Combine 3 cups of boiling water and 1 cup of pearl barley

Bring to the boil then lower the heat and simmer for 40 minutes

at the same time

chop and dice

1 large onion

3 cloves of garlic

2 medium carrots

3 stalks of celery

in a large pot – 1 tablespoon of oil

fry the onion and garlic till soft

add the carrot, cook for 3 minutes

add the celery, cook for 3 more minutes

now add the mushrooms

(you will need 375gm sliced button mushrooms, 200g of sliced brown mushrooms)

Cook these until they reduce down into the rest of the vegetables

Add 2 Tablespoons of chopped FRESH thyme, 2 large bay leaves, 2 LT of water+stock cubes (I used Massel Beef Style Stock Cubes)

Simmer for 15 minutes

Add the cooked Barley

Cook for another 15 minutes

REMOVE BAY LEAVES BEFORE SERVING

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