Saturday 9 August 2014

Vegetarian Burgers with Walnuts

Continuing with Burgers this is the second one i made the next day for dinner which was liked by everyone in the family as well .

Ingredients

6 plain buns with sesame
2 oz walnuts
3 oz Colby or Cheshire cheese
2 carrots
1 large zucchini
1 bunch chives
6 tbsp heavy sour cream or soft cream cheese
1 cup fresh soyabean sprouts
1/3 cup olive oil
6 tofu burgers
salt, milled pepper

Method
  • Crush the Walnuts coarsely. Grate the cheese
  • Peel the carrot and cut it into thin strips. Wash the zucchini and cut it into thin strips.
  • Chop the chive. Mix them with the sour cream or cream cheese in a bowl, seasoning with salt and pepper.
  • Plunge the soybean sprouts into a saucepan of boiling salted water to blanch for 2 minutes. Drain and rinse under cold running water.
  • Heat 3 tbsp of the olive oil in a wok and stir fry the carrot, zucchini and soybean sprouts over high heat for 3-4 minutes. Season with salt and pepper.
  • Heat the remaining oil in another skillet and fry the tofu burgers for 2-3 minutes on each side. Keep hot.
  • Cut the buns in half. Spread the chive and sour cream/ cream cheese mixture over the base of each. Place a layer of the vegetables on top, followed by a tofu burger. Sprinkle with grated cheese. Close the buns and serve immediately.


Tuesday 5 August 2014

Burgers Galore Part One

Past week i made Burgers for dinner back to back. I found a book on Burgers in my local library and found two vegeterian recipes and so i made them. They looked pretty easy to follow and i think they were quite different to what i have eaten so far. The name of the book is "Burgers" by Valery Drouet and Pierre -Louis Viel.
The first recipe i tried was " Burgers with Mozzarella and Bell Peppers".

Ingredients
6 ciabatta rolls
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 onion
3 tbsp olive oil
12 pitted green olives
6 tbsp (50 gms)pine nuts
generous 1lb smoked mozzarella
6 tbsp prepared pesto
generous 1 cup arugula
salt
milled pepper

Method

  • Seed the bell peppers and cut them into thin strips. Peel and slice the onion.
  • Heat the olive oil in a large skillet and fry the onion for 5 minutes. Add the bell peppers. Season with salt and pepper and cook for 15 minutes.
  • Chop the olives and toast the pine nuts in a non stick skillet with no oil for 2-3 minutes
  • When the bell peppers are tender, add the olives and pine nuts. Mix well.
  • Preheat the broiler.
  • Cut the mozzarella into 6 thick slices. Season with salt and pepper.
  • Cut the rolls in half and toast them lightly in the broiler.
  • Spread the pesto over the cut surfaces of the rolls.Distribute the arugula over the base of each roll, cover with a layer of the bell pepper mixture and top with a mozzarella slice.Close the rolls and serve immediately.