Tomato salad

There were tomato days in the supermarket the other day. Meaning, they offered more than one kind, and other colours than red. OMG, they do really exist! Yellow, orange and green tomatoes – totally crazy…! Well, not really, but around here, that stuff don´t come around to often. Tomatoes is a neglected buisness in Scandinavia, but it´s slowly improving. But of course, the climate does set certain limits… The season is short, and imported tomatoes are picked before they are ripe, and end up here, tasteless and boring. I know I´ve made my tomato complains before in this previous post, BUT, like I said, tomato days! Many kinds! I had to buy a bag of course. Didn´t know what to do with them initally, but I quickly found out. Tomato heirloom salad is obviously a hit at tastespotting at the moment! And the pictures of that salad really looked good. Really good. And I don´t really know what a heirloom salad is (or what heirloom means for that matter), but I knew what I needed to know: I was gonna make a heirloomish tomato salad. Or at least a tomato salad. Since I was planning this for supper, I needed some more ingredients besides tomatoes. Red onion. I think that´s allowed. Heirloom wise. And basil, of course. And some kind of lettuce. Hmmm, what else could I put into this… Google time! And then I found a recipe for heirloom salad at one of my favourite blogs 101.cookbooks, where Heidi roasted half of the tomatoes. And since I´ve tried her recipe for oven roasted tomatoes before in this delcious pasta dish, I knew this would be good. So off I went to get some rather dull, bigger tomatoes to go into the oven. The other ones, were cherry tomatoes in different colours and shapes, so I wasn´t going to do anything to those pretty little things! And what can I say. It was good. It was very good. And simple. And so perfect for today, which was a very summerly day in september. I spent the afternoon walking around the lakes, meeting up for a friend for some ice cream in the sun, talking, laughing and returning home for a light dinner. A heirloomy tomato salad-dinner with home made sour dough bread. Perfect end to a perfect day.

Heirloom Tomato Salad a la Malin – for 1
400 g tomatoes

A handful of torn lettuce leaves

1/2 Red onion

Olive oil

1 teaspoon of sugar

Sea salt and fresh pepper

Optional: Cheese of choice, like mozzarella or ricotta for instance. I guess feta would work too.

(Ok, I realize this is hardly a recipe, and instructions are hardly needed, but here we go!)

First, turn the oven to 180 C (375 F)

Cut half of the tomatoes, and toss them with olive oil, and sprinkle with salt and sugar.Toss the tomatoes you will be roasting gently (but well) in a bowl along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.

Tear up the lettuce, cut the rest of the tomatoes and the onion, and toss everything together. Mix in the roasted tomatoes, eventually the chunks of cheese and drizzle with olive oil. Season with salt and pepper after taste. Serve with good bread and butter.

Red pesto pasta with slow-roasted tomatoes

Wow. Why haven´t I made oven-roasted tomatoes before? That´s the question. Holy tomato, that stuff is good! And what a perfect way to turn dull tomatoes into deliciousness. And dull tomatoes are, unfortunately, the rule rather than the exception around here. Of course you can get your hands on some tomatoes that taste at least of something, but they are a little pricey, as most good things are. Actually, I don´t mind paying for quality, when it comes to food (that´s where I really don´t compromise – life´s just too short not to enjoy good food!) but it´s nice to know there´s an opportunity to make something tasty of the cheap stuff too! Especially for a poor student like myself.

I bought some tomatoes last week – more than I could possibly consume before they would start turning into raisin-like creatures. But I feared not! Because I had great intentions for these babies! Fresh or not – it didn´t matter, because they were going to be roasted – shrunken in size but maximized in flavour! (I didn´t know that at the time, but so I´ve had heard. And that´s pretty much the thing with everything: time equals flavour! I mean, just think of cheeses, wine, parma ham, sourdough….it´s the umami that developes. Umami is the fifth flavour, described as a rich savory meat-bouillon-like taste. Umami exists naturally in tomatoes, but roasting the tomatoes intensifies the flavour to the maximum!) And that´s the magic here! Turning tasteless tomatoes into taste-explotion! Allright, let´s get down to buisness:

Like I said, these tomatoes were bought not only with a particular purpose in mind, but with a particular recipe in mind, too. I had read about oven-roasted tomatoes at the Norwegian blog veganmisjonen.com, and the pictures left me drooling and craving wanting to try this! And I don´t know if I searched for a recipe, or if it just appeared, either way, it was perfect! I found it at one of my favourite blogs 101.cookbooks, and like most of Heidis recipes, this sounded and looked delicious. In her recipe she makes her own pesto, which probably is better, but I had a jar I had to finish. And I don´t have a blender. And this wasn´t about pesto. This was about roasting tomatoes. One thing at a time.


Pasta with red pesto and slow-roasted tomatoes (recipe adapted from 101.cookbooks.com)
Serves 1

80 g whole grain pasta
Red pesto
5-6 sundried tomatoes
12-15 cherry tomatoes
A few slices of red onion
1 teaspoon sugar
A handful spinach
5-6 walnuts
Feta cheese
3 tbs Xtra virgin olive oil

Directions:
Cut the tomatoes in half, and arrange them in an oven-proof pan, hollow side up. Sprinkle with sugar. Roast for 1,5 hours on 160 C (320 F) – starting with a cold oven! (Turn on the oven as you put them in!)
When the tomatoes have shrunken, splash over a decent amount of olive oil, and sprinkle with salt and pepper. Turn up the oven to 225 C/440 F, and roast them for another 5-10 minutes, until they have a slightly grilled look. But keep an eye on them, you don´t want them to be burned after waiting patiently for them for all this time!)

(Eventually – if you´re in a hurry – you can do the speedy version and bake them for 40 minutes on 200 C/400 F)

Coarsely chop the walnuts, and give them a roast on the pan. (Or in the oven I guess! It´s already turned on) Cut some fine slices of red onion, and some bigger slices of sun-dried tomatoes.
Cook the pasta – al dente, of course, and mix with red pesto, onion and sun-dried tomatoes.

Arrange the spinach on a platter, and toss over the pasta. Pour over the oven roasted tomatoes – making sure you get all the juices where all the flavour lies, and sprinkle with walnuts and crumbled feta.
Enjoy! Trust me – you will!

Roasted butternut squash with bulgur and chickpeas – and a yoghurt-cumin dressing!

This was my first encounter with butternut squash. The first date. The make or break. First impression is everything, right? Pumpkins, hokkaidos and butternutsquash(es?) are not regular guests in Norwegian supermarkets. Actually, have I ever seen either one? Well, yeah…I have, now that I come to think about it. Around halloween it´s possible to get your hands on a pumpkin in the bigger supermarkets, but I think that´s pretty much it. And that´s just the last couple of years. Every time some new food arrives, I get very eager to try it. Especially with fruits and vegetables. I don´t wanna miss out on anygthing! What if that weird-looking/ weird-named thing is the new apple? OMG! There´s no time to loose! Even so, I yet have to try a regular pumpkin. They´re so expensive, and like I said, only available during halloween… But now that I´ve moved to Denmark, it´s another story. Vegetables are cheap, and in abundance all year round! Even pumpkins! But the thing is, I´m living alone here, and the pumpkins are too gigantic for one person and my mini-fridge, so I´ve put that on hold. And that´s where the butternut squash comes in! I saw my roomie bake this thing (which I didn´t even know what was), but I imagined it would be really good. So a few days later, I went out to get what appeared to be something called butternut squash. Okeydoke. So far so good. Now – what to do with this thing? I wanted to roast it, and after some googling around the net, I found a tasty-looking recipe from this lovely blog. I replaced the farro with bulgur, but apart from that, I followed it precisely. And what can I say? What a vegetable! So sweet, so nicely coloured and totally perfect in this dish! I´ve already made it about 5 times! So off you go! Whether you´re well acquainted with butternut squash or not, give this recipe a go! It tasty, yummy and makes you feel all good inside.

Roasted butternut squash with bulgur and chickpeas (recipe from thevintagemixer.com)

Ingredients

1 tablespoon cumin seeds
1 cup plain Greek yogurt
2 1/2 tablespoons (or more) fresh lemon juice
3 garlic cloves; 1 minced, 2 thinly sliced
Nonstick vegetable oil spray
4 cups 1/2-inch cubes peeled butternut squash
4 tablespoons olive oil, divided
2 cups bulgur
2 tablespoons chopped chili
3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup fresh cilantro leaves
Extra-virgin olive oil

Instructions

Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
Preheat oven to 400°F. (200 C) Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.

Meanwhile, cook bulgur in large pot of boiling salted water until tender, about 5 minutes. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.

Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.

Corn salad

I can´t believe summer is very soon to be over. Both my summer holiday and the season. I´ve had 2 months of holiday, just lazing. This has been such a lazy summer. You have no idea. I didn´t even bother to blog, although the only thing I´ve done these past weeks is cooking, baking and eating. It seems to me that I get lazier the more time I have on my hands, and the fewer things I have to do, which eventually probably will make me totally incapaple of doing anything at all. Well, I guess it´s a good thing there´s less than a week left until I start my studies again.

Today was such a beautiful day. The sun was shining and you could feel it warming your skin, though the sun is loosing to the sharp air as every day goes by. But not today. I spent it walking to the mountains, picking some blueberries along the way, reading in the park and eating ice cream. It was hot. It called for barbecueing, but I knew it would be too cold for that when my boyfriend would be back from work. So I decided to throw a little inside-barbecue for us. I had some aubergines and sausages as my base. I drizzled the aubergines with oil, salt and pepper, and roasted them in the oven together with the sausages. Now I needed some accompaniements. A kind of salad. I found some ears of corn in the fridge, probably from the last time we barbecued. Whenever that was. I wanted to use them, but I didn´t know in which way. Luckily I remembered to have seen a post about a corn salad on bloglovin that I had yet to read. So I read it, and that was my solution. It was quite summerly, just like I wanted this dinner to be, and it paired up very well with the aubergines and sausages. The recipe is from 101.cookbooks.com.
I added some little gem lettuce, for some colour and crunch and to make it a little lighter. It worked out very well, and my boyfriend, who is not exactly salad-man himself, absolutely loved it and came back for seconds. (Usually he just puts some on the plate, and that´s where it stays. For me to see and for him to avoid…) I also made the dressing to go with the salad, but I think the salad also can be served without. The dressing was that little extra something, though. So I guess I´m saying make it. Unless you don´t bother. Whatever.

But make this at least!

Corn Salad for 2
(recipe adapted from 101.cookbooks)

2 ears of corn
1/2 red onion
50 g roasted pepitas
50 g roasted sunflowerkernels
1/2 little gem lettuce

Dressing
2 tablespoon extra virgin olive oil
1 teaspoon brown sugar
a squeeze of lemon juice
salt and pepper to taste

Use a knife and cut the kernels from the cobs. Finely chop the onion. Put it in a bowl together with the kernels while you make the dressing.

Combine lemon juice, salt and sugar in a bowl. Gradually add the oil, whisking vigorously until everything comes together. (Ooops, I see where I went wrong…I just put everything in a cup and stirred like crazy… Well, don´t be like me!) Adjust to your taste, but this dressing is ment to be on the sweet side.

Just before serving add the seeds to the bowl of corn, together with 2/3 of the dressing. Toss well and make everything well coated. If you want more dressing, add to your taste, or serve it on the side.

Greek Salad – summer rescue!

It’s been a long cold lonely winter, but the it’s mid-march and spring is here! Well, that’s what the calender says anyway, but that’s not really in sync with reality. I was sitting here listening to one of my Beatles’ favourite songs, Here comes the sun, ready to embrace the season with spring, flowers and sunshine when all of a sudden it started SNOWING? Wtf? Ok, I know that’s not unusual in march, it always happens in Norway anyway. But I thought I’d escaped that, that I’d be safe here, now that I’ve moved to Denmark. That winter would be over when it’s supposesed to be, which is now. But no, it started to snow, it continued to snow, and the streets were white when I got up this morning… (One the bright side, I did see the weather as an excuse to make myself a nice cup of hot cocoa with whipped cream, but that’s another story…) But today I thought when summer isn’t coming to me, I have to come to summer! And no, I’m not on a one-way-plane to a Greek isle, unfortunately, but I do have the next best thing – Summer feel in the form of summer flavours, in the form of Greek salad! One of my all time favourites. Probably because it brings back nice memories of summer and sun. And that was exactly what was needed today. Summer in a bowl. And it helped! I didn’t mind looking out on the snow, when I had this! Plus it’s so easy to throw together, so if you too miss the summer, make this and dream yourself away to a little greek taverna along the beach…Instant summer is on your way! Help is near!

Greek Salad (recipe from Allrecipes.co.uk)

3 large ripe tomatoes, cut into medium pieces or wedges
2 cucumbers, sliced
1 green pepper
1 small red onion, thinly sliced (if you can’t spot any onion on the pictures it’s cause I didn’t remember it until after the photos…)
salt and freshly ground black pepper to taste
4 tablespoons olive oil
1 1/2 teaspoons dried oregano/greek salad mix, if you’re lucky to have some like me!
200 g pack feta cheese, crumbled
handful black Greek olives, pitted if desired

Directions:
In shallow salad bowl, combine tomatoes, cucumber and onion. Sprinkle with salt to taste and let sit for a few minutes so that the salt can draw out the natural juices from the tomato and cucumber.
Drizzle with olive oil and sprinkle with oregano, and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Tip:
Letting the salted tomatoes and cucumbers sit for awhile before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice!

Enjoy!

Beetroot salad with pearl barley

I’ve fallen in love with beetroot. It’s actually good! Who would have known….Well, I didn’t. It’s a new aquintance in my life. Until now, my only beetroot-experiences have been limited to the pickled kind. And that’s never been a favourite of mine, so that was the end of that story, I thought. I was never really aware there was such a thing as raw beetroot. I didn’t deny it, I just never thought about it. Beetroot, to me, came from a jar. So I had to turn 28, move to Denmark and start studying nutrition to make this discovery. Beetroot exists! Even outside jars! Well, well. Better late than never. But now I have some catching up to do!

My very first meeting with this new love, was when we where making chocolate-beetroot cake for a happening at school. Needless to say, I was scheptical. But, the cake was lovely, and won me over once and for all. I’ll be making that again – healthy chocolate cake? yes please!

But, I couldn’t really taste it inside a cake, but when it appeared in a salad we got at a party, I decided to give it a go. And it was so good, and so much better than expected! Sweet, crunchy and gorgeous purple. From that point, it was official. I’m a beetroot lover! The following day I bought a 2kg bag of beetroots, that I’m still working my way through. I’ve already made this salad a couple of times, it’s so easy to toss together with whatever you have! Besides, it’s delicous and healthy, you can just feel it’s good for you. I love that. There’s really no recipe or measurements, but this is what I used today anyway! You could also throw in some avocado, that’s really good, and replace the pumpkin seeds with pistachios. And giving instructions aren’t really neccesary, but I do it anyway. For you. So greet your beetroot, and go ahead!

Barley Beetroot Salad
Beetroot
Pearl Barley
Spinach
Red onion
Red Cabbage
Fresh Coriander
Pumpkin seeds/Pistachios

Peel the beetroot and cut it in bite-size chunks.
Boil the pearl barley after instructions.
Cut the cabbage and the onion in rings.
And the avocado if you’re using that.
Now put a generous amount of spinach onto a big plate. Pour over the barley and vegetables. Drizzle with extra virgin olive oil, salt and freshly grounded pepper. Garnish with coriander, and serve!

Savoy cabbage with brown rice

I spend quite a lot of time at the library these days. I come there after class to do some studying, cause if I go home nothing will be done. Too many distractions, like facebook, bloglovin, tastespotting – in particular, checking the fridge, reading magazines – practically anything but reading. At the library the library there’s not much else to do but read. So I read. I study. Sit down with my books, surrounded by other books, and read. But every now and then a girl needs a break. To look up from my books and stretch my legs. And I’ve found the perfect relaxation and distraction from my books. I head towards the cookbook section and glance along the many titles displayed on the shelf. I love that shelf. I make a pick, or two, or three, and look through the books dreaming away to baking, cooking and lucious food… And even though I’m always led to the sweet stuff, I’m also pleased to see the great selection of tempting vegetarian food! I found a book with so many tasty looking recipes that went home with me this time.

And it didn’t disappoint. Not judging by this dish, anyway! (Well, I messed it up by oversalting it, but that’s purely on me…) This was the one that caught my eye. I did make some adjustments to make use of what I already had. The original recipe was with spinach instead of cabbage, I added broccoli, and there also should have been some tamarind and chilipaste – but I don’t think it’s necessary, it certainly didn’t lack flavour! So actually, there’s not that much left of the original recipe – but that’s cooking, right?

Savoy cabbage with brown rice (4)
Ingredients
125 g brown rice
500 g savoy cabbage
5 spring onions
125 g broccoli
2 teaspoons garlic
1 tablespoon ginger
1-1,5 dl vegetablebouillon
2 tablespoons basil leaves
3-4 tablespoons oil

Boil the rice according to instructions.
Chop the cabbage, broccoli and spring onions. Fry the finely chopped garlic in the oil, and add ginger while stirring. Pour in the broccoli and fry for a couple of minutes. Put in the spring onions and cabbage together with the bouillon, and eventually a little soy sauce. (But be careful with the amounts, or you’ll end up with a very salty dish – like me…)Pour in the boiled rice, and stir to cover everything in sauce. Season with salt and pepper, if needed. Pour in the basil leaves, but leave a few for decoration. And voilà! It’s served!

Detox by tofu

So, I got back from the countryside yesterday. I spent almost a week there with my family. Somehow we managed to find a weekend where we all were free. Even though my boyfriend could only stay the weekend, I still think it’s pretty amazing we all could get together in the middle of summer. My parents, myself, my two sisters, 2 boyfriends and one niese. It was really nice. I love spending time there, it’s so beautiful. But it’s very dependant of the weather, cause there’s really not that much to do. But one thing is sure – there’s always good food. And when the weather is so so, the eating increases. The weather wasn’t all that bad, but it wasn’t really good either. So we stayed inside munching. My mother made pancakes that we ate with freshly made blueberry and raspberry jam, I made an oreo-like cake, my boyfriend made his famous burgers, my dad bought his favourite danishes at the local shop and we ate tons of chocolate. And drank lots and lots of coffee. So now my body’s been acostumized to coffee and cake every day around 13.00. One gets easily used to that, I can tell you. But strangely, yesterday, I wasn’t in the mood for something sweet the entire day. Very unlike me! Sugar-overdose, perhaps? Well, well. It was time to get back to reality. It was time to eat healthy. It was time to detox.

I haven’t really done anything today exept going shopping for groceries. But I found a cheap pack of tofu, and decided to make something out of that. I’m a tofu virgin, so this was quite new to me! I was thinking to chop it into pieces and make some kind of stir fry, but then I found an interesting recipe at tastespotting. Grilled tofu! It looked really nice, and simple to make, so I went for it! Turned out lovely! Tofu is good, not as dull as many people say. I have had it before many year ago, but I’ve never prepared it. It was delicious, and probably something I’ll be making again. Now that tofu has entered my life…

Grilled Tofu (recipe adapted from iowagirleats.com)
(serves 2)

1 package extra firm tofu, pressed & sliced into 6 pieces
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon honey
1/4 teaspoon chili powder
Sprinkle red pepper flakes

Combine all ingredients and marinate tofu slices for 10 minutes. Spray grilling surface with non-stick spray and grill for 3-4 minutes a side. Serve with brown rice and stir-fried broccoli! Simple and healthy, and most importantly, really tasty!

Greek-ish salad with watermelon

How greek this is, I don’t really know. But it is a salad, and it has watermelon in it. In my favourite cookbook Forever Summer by Nigella, of course, there’s a chapter of salad recipes. I actully don’t think I’ve made any of them yet. I’ve been to busy exploring the dessert chapter, not to mention the ice cream chapter. Oh yeah. (Post coming up!) I love this book like I love summer. So naturally, it’s frequently used this time of year. Last week I made the pavlova, a few weeks ago this cheese cake ice cream, (post yet to come) a pasta dinner with sultana raisins and zucchini. And now, finally this salad. I don’t know it hasn’t happened before. The picture of the salad, and the recipe with watermelons, feta and mint, sounded like a great combination, and was one of the first recipes to grab my attention. Luscious, fresh and summely. But as always, time passed, and I didn’t make it. And unlike many other recipes in this book, this is a summer only salad. Period. Meaning, it should only be prepared and eaten in the summer. Whereas other other dishes can give you a feeling of summer on a cold winter day, this is summer food only. I mean, watermelon, mint, feta cheese? In the winter? That would just be wrong. And the watermelons (if there are any) would be dull and flavourless. And I’m very picky when it comes to watermelons. I blame that for not making this sooner. There aren’t enough good watermelons out there! Or they probably are out there somewhere, just not here. Watermelon should be sharp pink, preferably seedless and with a strong but sweet scent. And luckily I found a the perfect specimen of a watermelon at the supermarket the other day! Hooray!

I didn’t buy it with this salad in mind, but looking through the mentioned book the other day, I soon realized that was what it was meant for. I jazzed it up a little, though. It’s originally a real simple salad with only a few ingredients, and there’s no need to add anything really. But the thing was I had all these tomatoes and cucumber that was going into a greek salad that never happened, so I thought, why not combine the two? And that’s what I did!

Greekish salad with watermelon

Watermelon
Tomatoes
Cucumber
Chopped Mint
Feta cheese
Red Onion
Black Olives
Lime juice
Extra Virgin Olive Oil
Maldon Salt
Good Bread

Slice the onion thinly, into fine rings. Leave them in the lime juice for about 15 minutes. The juice will bring out a pink shine and take the edge of the sharp onion taste. Peel the watermelon, and remove eventual seeds. Cut into triangular shapes. Cut the feta cheese in similar pieces. Or squares. Who cares really?
Put this onto a plate or a bowl, leaving a few behind. Cut the tomatoes and cucumber and add this to the salad. Tear the mint roughly and sprinkle over the salad. Now add the pinkish onion and the lilme juice. Throw in the rest of the watermelon and feta cheese, and add the olives. You can add some good olive oil to it, but I found it unneccesary.

Do serve with a good bread, though. Sourdough perhaps and some extra virgin oil. And some maldon salt to sprinkle on top. Voilà! Taste of summer!

Chicken cobb burger

I can’t seem to get enough of burgers. I think my mind – and body – is set to make up for all the uneaten burgers in my past. (And this comes from a girl working 2 years in Burger King, where I had a burger for lunch every day for those two years. Good thing I got out before it was too late.) But at that time, that particular burger was the only one I would even consider eating. And that probably was my gateway to burger heaven. Or hell, depending on how you see things. The burger who started it all was a chicken burger. At the time, a beef burger was out of the question. Later, I discovered that a beef burger can be really tasty if you make it yourself, and cannot be compared to anything served in a fast food joint. So the inevitable happened: Beef burger overdose. We made it a little too often, and grew tired of it. (Or my boyfriend did – I still have room for some more) Last burger meal he said he wouldn’t have it for at least 2 years! Two years and no burger! I can’t live like that anymore. Time to get creative.

I went to the library and borrowed a burger book. “Burgers“. I’ve previously borrowed it and knew it had several great options for us burger lovers. I was thinking vegetarian at first, but when I saw the picture of a chicken burger with avocado and melted blue cheese, my mind was made. It was named Chicken Cobb Burger, and the recipe was based on the classic cobb salad.

Chicken Cobb Burger ( recipe by Paul Gayler)

750 g corned chicken
1 small onion finely chopped
1 teaspoon dijon mustard
1 tablespoon ketchup
1 teaspoon hot pepper-saus
1 tablespoon sour cream
salt and pepper
oil for frying

(I substituded pepper saus with extra ketcup and chili powder. I also added some chopped chili nuts for an extra crunch)

Directions
In a bowl add the chicken, chopped onion, ketchup and hot pepper saus and stir it together. Blend in the sour cream, salt and pepper and leave it in the fridge for 1 hour.

Wet your hands and form 4 equally sized burgers. Brush generously with oil.

Fry the burgers 4-5 minutes on each side, until they’re golden and fried all through.

Toast the buns in the oven until they get a slightly crispy crust.
Put on some lettuce and a burger. Top with slices of avocado and fine onion rings. Top with crumbled blue cheese and leave the burgers in the oven for a minute, or until the cheese starts to melt. Top it of with another bun, and if you’re like me, do spread generously with Hellmanns Mayo.

And then, sit back and enjoy the show. Or world cup, if you’re into that. Or preferably give it your undivided attention, cause it truly deserves it. It’s so moist and has the perfect combination of flavours and textures. A soft and spicy patty, crispy onion rings and lettuce, tender avocado and melted blue cheese – everything wrapped in a toasted bun with mayo. And if I may say so, my addition of chopped chili nuts inside the patty was really the finishing touch. I served it with oven-baked fries. So crispy and fatty. So delicious. Dipped in Hellmanns mayonnaise and fresly grated pepper. Of course. Is there any other way? (Some Burger King habits die hard…)

If you’re looking for a new burger recipe, look no further. This is so easy and tasty, and quick! And you get a lot of flavour from a few ingredients. From one burger lover to another – I can give my recommandations!