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Cooking, Recipe and Food Blog

Delicious Apple Fritters

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Let’s face it. Fritters are not the most healthy snacks you can find or prepare. It’s a sweet dough deep-fried in oil. It has simple carbohydrates, lots of sugar and tons of oil. But health be damned, fritters are extremely delicious and the perfect thing to serve with your favorite breakfast beverage. It’s also a great match with a steaming mug of coffee.

Fritters are the kind of snacks that revels in its being unhealthy. Fix these fritters by limiting the sugar or finding ways to bake it instead of deep frying it and you destroy the very essence that makes it delicious. Fritters are an indulgence, plain and simple. You commit to it fully or you don’t eat it at all. [Read more…]

Fish with Lemongrass Chili Rice

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Fish with lemongrass chili rice is a flavorful dish especially if you are fond of rice. Control the spiciness according to your preference and remove the chili if desired. Fried garlic and onions make great additions to this recipe.

 

Serves 4

Ingredients:

3 1/2 tablespoons olive oil

1 stalk lemon grass, pale section only, outer layer discarded, finely chopped

1 small fresh red chilli, halved lengthways, finely sliced

1 1/2 cups jasmine rice

2 cups vegetable or fish stock

1/2 cup water

20g butter

4 150g white fish fillets

6 green onions, cut into 5cm-long strips

1/4 cup roughly chopped fresh mint

Salt and pepper to taste

1 bunch steamed broccolini, for serving

Lime wedges for serving

 

Heat two and a half tablespoons of oil in a medium sized saucepan over medium heat. Add the chili and lemongrass and cook them for a minute or until fragrant. Season the fish with salt and pepper.

Place the rice into the saucepan and stir until the grains are coated in oil. Pour in the stock and the water. Set the heat to high and bring it to a boil. Reduce the heat to low and cover. Cook it for ten to fifteen minutes or until the rice has absorbed the liquid and it is tender. Add more water if needed. Once it is cooked stir in the mint and green onions. Split it among individual plates.

Melt the butter in a large non-stick frying pan over medium heat. Wait for the butter to sizzle and then reduce the heat to low. Fry the fish for two to three minutes per side or until it flakes easily when poked with a fork.  Put the fish over the cooked rice and serve it with the steamed broccolini and lime wedges.

 

Image from diekatrin

Steak with Sautéed Spinach

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Steak with sautéed spinach is a simple recipe which you can prepare in minutes. It is best to use good quality meat for better taste. The spinach makes a great side. The garlicky taste and slight bitterness infuse more taste into the dish.

 

Serves 4

Ingredients:

4 (about 125g each) beef scotch fillet steaks

6 garlic cloves, crushed

2 bunches English spinach, ends trimmed, washed

Olive oil

Salt and pepper to taste

 

Preheat the oven at 210C and line a baking tray with baking paper. Season the steaks with salt and pepper.

Heat a tablespoon of oil in a large non-stick frying pan over medium heat. Cook the steak in batches for two to three minutes per side or until they are cooked to your preferred doneness. Transfer to a plate and cover with foil. Set aside.

Heat another tablespoon of oil in the same pan. Stir-fry the garlic for two to three minutes or until golden brown. Add the spinach and cook it for another two to three minutes or until the spinach wilts. Season it with salt and pepper.

Divide the sautéed spinach into individual plates and top them with the steak. You may reheat the steak and serve it with fries if desired. Serve immediately.

 

Image from  ljv

Green Chili Chicken Stir-fry

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Green chili chicken stir-fry is an aromatic dish which is best served with rice. Make sure not to overcook the chicken because it may dry up. It is best I it is soft and a bit juicy.

 

Serves 4

Ingredients:

1 stem lemon grass, lower section only, finely chopped

4 garlic cloves, chopped

2 long fresh green chili, seeded and chopped

1 1/2 tablespoon fish sauce

2 teaspoons brown sugar

Olive oil spray

500g chicken breast fillets, cut into 1cm pieces

1 white onion, finely chopped

200g green round beans, trimmed and cut into 4cm lengths

3 cups shredded wombok (Chinese cabbage)

1 tablespoon fresh lime juice

Salt and pepper to taste

2 cups steamed jasmine rice, for serving

Fresh Thai basil leaves, for serving

 

Combine the lemon grass, chili and garlic in a mortar and pestle. Pound it until it forms a paste. Transfer it to a small bowl. Add the fish sauce and sugar. Mix well.

Heat a work or a large frying pan over high heat. Spray it with oil. Stir-fry half of the chicken for two to three minutes or until golden brown. Transfer it to a plate and repeat this with the remaining chicken. Reheat the wok in between batches as needed.

Spray the wok once again with oil. Stir-fry the onion for two to three minutes or until it becomes brown and aromatic. Add the lemon grass paste mixture and cook it for another minute or until it becomes fragrant. Place the beans and wombok in the wok and stir-fry them for two minutes until they are bright green and crisp. Stir in the lime juice and add the chicken to this mixture. Stir-fry for another minute until heated. Season it with salt and ground pepper.

Distribute the cooked rice to separate plates and top them with the stir-fried chicken mixture. Garnish with basil before serving.

 

Image from °Florian

Fried Green Tomatoes

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We often see green tomatoes as inedible because they are not ripe enough. This applies to tomatoes that have just sprouted on the vines. Green tomatoes are best eaten when it have a faint tinges of red blush. It means that it is “ripe”, these interesting tomatoes barely turn red, and they just “blush” a bit. They have a firm texture, a tad of acidity and light tomato flavor.

Serves 4

Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

 

Wash the tomatoes and then dry them with a towel or using paper towels. After, cut off the ends and discard them. Slice the tomatoes into half inch thick rings.

Place the eggs and the milk in a medium sized bowl. Whisk until well combined. Put the flour on a plate and then combine the cornmeal, breadcrumbs, salt and pepper in another plate.

Dredge the sliced tomatoes in flour. Dip it into the egg and milk mixture and then coat with breadcrumbs. Shake off the excess.

Heat the oil in a large skillet over medium heat. Cook the tomatoes in batches, depending on the size, so that they do not crowd the pan. The tomatoes should not touch each other. Fry them 3-5 minutes or until they are golden brown. Flip them over at least once.

Transfer the fried green tomatoes to a plate lined with paper towels to drain the excess oil. Arrange them on a platter and then serve immediately.

 

Image from Vagabond Shutterbug


Easy Arugula Salad

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Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.

 

Serves 4

Ingredients:

4 cups young arugula leaves, rinsed and dried

1 cup cherry tomatoes, halved

1/4 cup pine nuts

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

Salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

1 large avocado – peeled, pitted and sliced

 

Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.

 

Image from kirybabe

Tuna and Potato Patties

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Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.

 

Serves 6

Ingredients:

3/4 kilo potatoes, boiled and peeled

2 cans tuna in water, drained

1/2 cup cream

1 cup flour

2 eggs, beaten

1 cup breadcrumbs

Salt and ground pepper to taste

Oil for frying

 

Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.

Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.

Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.

 

Photo Courtesy Of:  Annie Mole

Chicken Salpicao

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Chicken salpicao is the white meat version of this tapas dish. It can be eaten as an appetizer with some croquettes or served with plain or garlic rice. Smother it with more garlic if desired.

 

Serves 4

Ingredients:

1 lb. chicken breast fillet, cut into 1/2 inch cubes

1/4 cup Worcestershire sauce

1/4 cup liquid seasoning

2 tablespoons soy sauce

6 garlic cloves, chopped

Ground pepper to taste

Olive oil for frying

 

Place the chicken breast fillet in a shallow baking dish. Next, prepare the marinade by combining the Worcestershire sauce, liquid seasoning, soy sauce and 1/4 of the garlic in a small bowl. Mix well. Pour it over the chicken fillets and let it marinate for at least fifteen minutes or up to overnight.

Heat some olive oil in a large frying pan over medium heat. Fry the garlic for two to three minutes or until they are golden brown. Remove the garlic and transfer them to a plate. Set aside. In the same pan, fry the chicken for 2-3 minutes or until they are lightly browned and soft.  Place the cooked chicken on a plate or divide them among individual plates. Top them with fried garlic before serving.

 

Photo Courtesy Of: notmargaret

Italian Sausage Frittata

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Italian sausage frittata is a meal in itself. It is a filling dish with a hint of peppery spice from the sausage. The vegetables on the other hand complement each bite. Add some chili flakes for more zing if desired.

 

Serves 2

Ingredients:

2 pcs Italian sausage, sliced

4 button mushrooms, sliced

2 tablespoons chopped white onions

2 garlic cloves, minced

2 tablespoons chopped red bell peppers

2 tablespoons chopped black olives

4 eggs, beaten

1/4 cup chopped tomatoes, fresh or canned

2 tablespoons olive oil

1/4 cup grated cheddar cheese

 

Heat half of the oil in a medium sized frying pan over medium heat. Sauté the garlic and onions for one to two minutes or until the garlic is browned and the onions are translucent. Add the sausages, red bell peppers, olives and mushrooms. Stir-fry them for 3-5 minutes or until the sausages are cooked and the bell peppers are soft. Transfer it to a plate and set aside.

Place the remaining oil in the same pan. Pour in the eggs. Cook it until it is set. Top it with the sautéed sausage mixture and grated cheese. Cook it until the cheese melts. Carefully slide it onto a plate and serve with the tomatoes. Serve immediately.

 

Photo Courtesy Of: kona99

Pork Saltimbocca

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Pork Saltimbocca is a delightful dish that melts in your mouth. For this recipe we used bocconcini, Italian cheese balls made from mozzarella. If it is not available, regular mozzarella will suffice.  You may also use chicken breast fillets instead of pork steaks if desired.

 

Serves 4

Ingredients:

4 pork loin steaks

2 bocconcini

4 slices prosciutto

4 sprigs sage leaves

400g green beans, trimmed

50g butter

1 1/2 tablespoons olive oil

1 1/2 lemons, juiced

1 tablespoon chopped flat-leaf parsley

Sal and pepper to taste

 

Butterfly the pork steaks and open them out like a book. With a rolling pin or mallet, pound on the pork until its thickness is reduced in half.

Slice the bocconcini into twelve thin slices. Place three slices on one side of a pork steak and fold the other side to enclose the cheese. Wrap the pork steak with prosciutto and then top it with a sprig of sage. Repeat this with the remaining ingredients.

Next, place the beans in a pot of salted water over high heat. Bring it to a boil. Reduce the heat to low and cook the beans for three minutes or until it becomes tender, but crisp. Drain well.

Melt 2/3 of the butter in a medium sized saucepan over medium heat. Add the beans and stir-fry it for one to two minutes or until they are coated in butter. Season it with salt and pepper to taste.

Melt the remaining butter in a large non-stick frying pan over medium heat. Fry the pork steaks, sage side down for two to three minutes per side or until they are cooked and golden brown.

Distribute the beans between individual plates and top them with the fried pork.

Place the same frying pan over high heat and add the lemon juice and parsley. Season it with salt and pepper. Once it begins to crackle, turn of the heat and spoon the sauce over the pork and beans. Serve immediately.

 

Photo Courtesy Of: Lec

Mu Shu Pork

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Mu shu pork is a delectable Chinese dish which you can prepare in minutes.  It is eaten with rice or Chinese pancakes.

Asian rice wine is available in most Asian food stalls or shops, but if it is not available use dry sherry instead.

 

Serves 4

Ingredients:

4 tablespoons peanut or canola oil

600g pork, cut into strips

1/4 cup soy sauce

2 tablespoons Chinese rice wine

2 tablespoons oyster sauce

1 large carrot, julienned

1 red capsicum, thinly sliced

100g fresh shiitake mushrooms, sliced

6 spring onions, thinly slice, plus extra to serve

1/4 small Chinese cabbage, finely shredded

2 teaspoons sesame oil

 

Heat half of the peanut oil in a wok or large frying pan over medium heat. Stir-fry half of the pork for a minute or two or until it is browned. Transfer it to a bowl and repeat the process for the remaining oil and pork strips. Once it is done, put the soy sauce and rice wine in the bowl.

In the same pan or wok, Stir-fry the carrots, capsicum and shiitake mushrooms for one to two minutes. Add the spring onions, cabbage and pork mixture. Cook it for two to three minutes or until the liquids have evaporated and the cabbage is wilted. Remove from heat and add the sesame oil. Gently toss. Transfer it to a serving platter or individual plates. Top with spring onions. Serve immediately.

 

Photo Courtesy Of: . . . N I C O L E . . .

Sweet Potato Latkes

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Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.

 

Makes 40

Ingredients:

500g sweet potato, peeled, coarsely grated

1/2 cup cornflour

2 shallots, ends trimmed and thinly sliced

1 egg, lightly whisked

1/4 cup olive oil

Sour cream for serving

Sweet chili sauce for serving

Fresh coriander leaves for serving

 

Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture.  Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.

 

Photo Courtesy Of:  idovermani

Fried Cheese Ravioli

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Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!

 

Serves 4

Ingredients:

1 cup buttermilk

2 cups panko breadcrumbs (Japanese breadcrumbs)

500g pack cheese ravioli

Sunflower or canola oil, for deep-frying

300ml can chopped tomatoes

Parsley, for serving

Freshly grated Parmesan cheese, for serving

Salt and pepper to taste

 

Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.

Half fill a saucepan or deep fryer with oil and heat it over medium heat.

Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.

Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.

Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.

 

Photo Courtesy Of: jeffreyw

Apple and Prosciutto Chicken

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Apple and prosciutto chicken is a stylish dish. It’s creamy and fruity taste will definitely impress anyone who tastes it. Prepare it for guests or when you simply feel like making something special.

 

Serves 4

Ingredients:

1 whole chicken, quartered

Salt & freshly ground black pepper

4 thin slices of prosciutto, sliced in half

1 red apple, peeled, cored and thinly sliced

2 tablespoons olive oil

1 tablespoon calvados liqueur

1/4 cup creme fraiche

2 tablespoons cream

2 teaspoons wholegrain mustard

1/2 bunch watercress, washed, leaves picked and dried

1 radicchio, washed, leaves picked and dried

 

With a small sharp knife, slit the side of each chicken breast to create a pocket. Do not cut it all the way through. Season the chicken with salt and pepper.

Put two pieces of prosciutto in each pocket and one fourth of the apple slices. Secure it with a toothpick to enclose the filling.

Next heat the oil in a large frying pan over medium heat. Fry the chicken skin-side down and cook it for 8-10 minutes or until the skin is brown and crisp. Turn it over and cook it for another 8-10 minutes or until it is cooked. Transfer it to a plate and cover it loosely with foil.

Set the heat to high and then put the calvados in the pan. Shake the pan as you cook it for a minute or until it is slightly reduced. Add the crème fraiche, mustard and cream. Cook it for another minute or until it thickens.

Place the watercress and radicchio on individual serving plates. Remove the toothpicks on the chicken pockets and then arrange them over the vegetables. Drizzle with sauce before serving.

 

Photo Courtesy Of: ElvertBarnes

Tamarind Prawns

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Asam Prawns

Tamarind prawns also known as asam prawns is a delicious Asian dish which takes only minutes to prepare. The tamarind leaves a sour and tangy taste that complements the light sweetness of the prawns.

All you have to do is marinate the prawns, stir-fry them and you are all set. It is best to soak the shrimp in the tamarind juice overnight, so that it can absorb the flavor.

 

Serves 4

Ingredients:

2lbs. medium sized prawns

1/4 cup tamarind pulp

1/4 cup hot water

4 tablespoons oil

4 cloves garlic, crushed

Salt and ground white pepper to taste

1 small cucumber, sliced  for serving

 

Rinse the prawns in running water and trim the whiskers. Remove the shells, but keep the heads and tails. Take a piece of prawn and make a slit at the back. Remove the black intestinal part. Repeat this with the remaining pieces of prawns.

Next combine the tamarind pulp and water in a small bowl. Add a teaspoon of salt. Mix well.  Drain and then discard the seeds.

Place the prawns in a flat baking dish or a bowl. Pour in the tamarind mixture and let it marinate for at least 2 hours or up to overnight. Refrigerate.

Quickly rinse the prawns in cold water and then pat them dry using a paper towel.

Heat the oil in a wok or skillet over medium heat. Fry the garlic for 2-3 minutes or until fragrant and lightly browned. Add the prawns and stir-fry them for 4-6 minutes or until they are lightly browned and cooked. Do not overcook. Season it with salt and pepper to taste.

Transfer the prawns to individual plates or a serving plate. Serve immediately with rice.

 

Photo Courtesy Of: motiqua

Corn and Coriander Fritters

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Corn and coriander fritters are healthy bites which can be served as light meals. Feel free to use other fresh herbs if you are not a fan of coriander.

 

Makes 10

Ingredients:

1/2 cup plain flour, sifted

1/2 cup rice flour, sifted

1 teaspoon baking powder

2 eggs

4 spring onions, thinly sliced

1 green chili, seeds removed, finely chopped

1/2 cup chopped coriander leaves, plus 1/4 cup coriander sprigs

3 corn cobs, kernels sliced or 3 cups corn kernels

Sunflower oil for frying

1 avocado, chopped

1 tablespoons extra virgin olive oil

Salt and ground white pepper to taste

Grilled bacon for serving

Roasted vine-ripened cherry tomatoes for serving

 

Put the plain flour, rice flour, baking powder, eggs, spring onion, chili, chopped coriander and corn kernels in a food processor or blender. Process it for 15 seconds to combine the ingredients. Transfer the mixture to a bowl and then add the remaining corn kernels. Season it with salt and pepper to taste.

Heat some sunflower oil in a non-stick frying pan over medium heat. Spoon two tablespoons of the corn mixture into the pan to make a fritter. Fry it for 1-2 minutes on each side or until they are golden brown. Do this for the remaining ingredients. Make sure to cook the fritters in batches. Do not over crowd them, because they may stick together. Transfer the cooked fritters to a plate lined with paper towels to drain the excess oil.

To make the avocado salsa, combine the avocado, coriander sprigs and extra virgin olive oil in a medium sized bowl. Gently toss. Season it with salt and pepper. After, divide the fritters among individual plates and serve with avocado salsa, bacon and roasted tomatoes.

 

Image from My Aching Head

Chickpea Patties

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Chickpea patties are delicious meatless treats that are perfect to go meals. Pack them in your lunchbox for a healthy meal at work. You can also serve the patties as sandwich fillings too.

Serves 1

Ingredients:

3/4 cup canned chickpeas, drained

1 tablespoon plain yogurt

1 teaspoon chopped parsley

1/4 teaspoon garlic salt

1 spring onion, chopped

2 tablespoons cornflakes, crumbed

2 teaspoons olive oil

Mixed green salad for serving

1 pita bread

 

Place the chickpeas and yogurt in a food processor or blender. Process it for 30 seconds or until smooth. Transfer it to a medium sized bowl. Add the parsley, garlic salt and spring onion. Mix well. Divide the mixture into two parts. Form them into patties and then coat them in cornflake crumbs.

Next, heat the oil in a frying pan over medium heat. Fry the chickpea patties for 2-3 minutes per side or until they are golden brown. Transfer them to a plate lined with paper towels to drain the excess oil. Let them stand for 5 minutes. Serve with pita bread and mixed salad greens.

 

Photo Courtesy Of:  Girl Interrupted Eating


Crispy Chicken Chunks

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Crispy chicken chunks is a delectable dish which can be eaten as an appetizer or main dish. For this recipe we used ginger juice, but you can also crush some ginger and add it to the marinade if desired. You may also season the cornstarch with salt and pepper for a tastier coating.

Serves 4

Ingredients:

2 teaspoons fresh ginger juice

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

1lb. chicken breast cut into bite sized chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for serving

 

Place the ginger juice, garlic, sake and soy sauce in a medium sized bowl. Mix well. Marinate the chicken chunks in the mixture for 20 minutes. Drain the chicken chunks and then dredge it in flour. Shake off any excess.

After, heat the oil in a frying pan or deep fryer. Fry the chicken in batches for 3-4 minutes or until it floats and becomes golden brown. Reheat the oil before frying the next batch. Transfer the cooked chicken chunks to a colander or plate lined with paper towels to drain the excess oil.

Arrange the crispy chicken chunks on a platter and serve immediately with lemon wedges.

 

Photo Courtesy Of: KayOne73

Fried Artichoke Hearts with Gorgonzola Dip

By

Fried artichokes with gorgonzola dip are delicious bite sized snacks. The slight bitterness from the artichokes is well complimented by the gorgonzola dip.

Gorgonzola may be a bit pungent, but it tastes really good. If it is not readily available you can use cream cheese instead.

 

Serves 4-6

Ingredients:

1 can artichoke hearts

1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 cup breadcrumbs

1/4 cup fine-ground cornmeal

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 tablespoons grated Parmesan cheese

2 eggs beaten

Oil for frying

For gorgonzola dip:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon minced garlic

100g gorgonzola crumbled

Salt and ground white pepper to taste

 

First prepare the sauce by mixing the mayonnaise, sour cream, cheese and garlic. Mix until well combined. Season it with salt and pepper. Refrigerate until needed.

Drain the artichoke hearts. Pat them dry using paper towels and then set aside.

Combine the flour and garlic salt in a small bowl. In another bowl, place the breadcrumbs, cornmeal, basil, oregano and Parmesan cheese.

Dredge the dry artichokes in the flour mixture. After, dip it in the beaten egg and then coat it with the breadcrumbs mixture.

Heat the oil in a deep fryer or frying pan over medium heat. Fry the artichokes for 2-3 minutes or until golden brown. Place them on a plate line with paper towels to drain the excess oil. Serve immediately with the gorgonzola sauce.

 

Photo Courtesy Of:  AAAndrew

Herbed Burgers with Caramelized Onions

By

Herbed burgers with caramelized onions are delicious sandwich fillings, but they can be served as a main dish too. Pair it with salad and some red wine and you are good to go.

 

Serves 6

Ingredients:

1kg minced beef

1/4 cup sour cream

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried rosemary

Salt and pepper to taste

For the caramelized onions:

1tablespoon olive oil

3 medium red onions, sliced into rings

1 tablespoon balsamic vinegar

2 teaspoons honey

 

Combine the minced beef, sour cream, thyme, basil and rosemary in a large mixing bowl. Mix well and season it with salt and pepper. Divide it into six parts and shape them into patties. Place them on a tray and refrigerate them for an hour or up to overnight.

Next, prepare the caramelized onions by heating the oil in a large pan over medium heat. Add the onions and cook it for 20 minutes or until the onions are soft and browned. Stir in the vinegar and honey. Cook it for another 20 minutes.  Remove from heat and set aside.

Heat the grill or the frying pan. Brush it with oil. Cook the burgers for 6-8 minutes per side or until it is cooked and browned. Turn only once.  Place the cooked burger patties on a serving platter or individual plates. Top them with caramelized onions before serving.

 

Photo Courtesy Of:  kirinqueen