Category Archives: Main

Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda

Serves 4

I have probably mentioned before that I love Hamburgers, all kinds. The thing that bothers me a little bit is that items on your burger tend to slide and move as you bite. Same goes for the Bacon, it’s always gone before the rest of the burger.

So, I came up with the idea of mixing the glazed onion and fried bacon into the burger, and it worked really well…Onion and Bacon with every single bite. Are you as thrilled as I am? It was just what I wanted.

Next time I may make a pocket in the middle of the burger for the cheese, let’s see where this goes…but for now, here’s this Deluxe Burger filled with Onion and Bacon, give it a go at your next Bbq. It’ll be a hit!

Ingredients;

4 Buns, split and toasted. Store bought or home made. See Hamburger Buns
4 thick slices cured Gouda cheese
1 lb. Organic Ground Beef
3 oz. smoked Bacon in slices, chopped
1 medium Onion, peeled and chopped fine
1 Garlic clove, peeled and grated
2 Sage leafs, chopped very fine, or just a pinch dried Sage
1 tsp. Oregano
1 tsp. Prepared Mustard
2 tbsp. Worcestershire Sauce
2 Egg yolks
4 tbsp. dried breadcrumbs
1 tsp. Himalayan Salt
Ground Black Pepper

Method;

Put a frying pan over medium heat and add the bacon bits. Fry until crisp and golden. Remove and place on a piece of kitchen paper to drain and cool.

In the bacon fat fry the onion until golden. Turn off the heat. Let the onions cool.

In a bowl mix all the ingredients including the bacon and onion. Form into 4 patties.

Grill over high heat Flip the Burgers after 3-4 minutes and cover with cheese. Continue to cook until desired doneness.

6-7 minutes medium/rare

8-9 minutes medium/done

9-10 minutes well done

Serve with lettuce, tomato, onion slices, sauces and condiments.

Enjoy!

Myra Xo

Served with quick pan roast potatoes.

Crab stuffed Flounder

4 Replies

Ready to impress? This delicate dish is very suitable for a dinner party in fact is’s so elegant you’ll think you are dinning out in some fancy restaurant and it only takes about thirty minutes to make.

I have used Flounder but you can use any type of white fish fillet like Sole or Tilapia, just use what is available. For the filling I have used good quality canned crab meat because there is nothing else available here, but if you can use use fresh or frozen.

Serves 4

Ingredients;

4 Flounder fillets, cut in half lengthwise
1 6 oz. can Crab meat drained, the best quality you can get or fresh or frozen (even better)
1 onion, peeled and chopped very fine
1 garlic clove, peeled and grated
4 tbsp. butter
2 oz. grated Parmesan Cheese
2 tbsp. Cream Cheese plus 2 tbsp. extra for the sauce
1 tbsp each, chopped Parsley and Chives
1/2 glass of Dry White Wine or Vermouth for the dish
Salt and pepper to taste

Topping;

2 tbsp. Parmesan cheese grated
2 tbsp. Breadcrumbs (use GF if necessary)
oil Spray

Method;

In one tablespoon of butter, gently fry the onion and garlic until just turning soft and golden. Remove to a bowl and let cool.

Add the Crab meat, the 2 oz. of Parmesan cheese, the herbs and the cream cheese, ground pepper and a pinch of salt. Mix gently with a spoon.

Pre heat the oven to 400° F

Lay out the fillets with the tail end facing you on a chopping board and divide the filling over the fish fillets. Roll them up and secure with a tooth pick or some kitchen string. Butter a casserole dish with the remaining butter and place the fillet rolls in an upright position in the dish.

In a bowl mix the two ingredients for the topping and divided over the fish rolls, spray with some oil.

Place the dish in the oven, after ten minutes add the wine and continue to cook for another ten minutes. Check for doneness with the tip of a knife, insert by the seam and open a tiny bit to see if it cook through.

Remove from oven. Place the fish rolls on a plate and add 2 tbsp. cream cheese to the remaining sauce in the casserole dish to bind and make a creamy sauce. Add more wine if necessary. Serve straight away.

Enjoy!

Myra Xo

Koh Samui Noodles

10 Replies

This is similar to a Pad Thai. When I was in Thailand I had Pad Thai for Breakfast everyday. It was so good, but I can tell you one thing, boy was the food hot! I have turned it down a notch in this recipe but feel free to add as much Chili as you can handle.

When you want something on the table fast, this recipe is a pretty good option. I love using rice noodles because you don’t actually have to boil them, just soak them in boiling hot water for a few minutes and get on with the recipe. You can put any kind of Vegetable in here you may have lying around, like Zucchini, Cucumber, Bean Sprouts, Spinach, Mushrooms. Use whatever you have.

I made this last night and I think it took me about 10 to 15 minutes. If you are not really in the mood to be chopping and cutting you can get one of those Asian vegetable packages and just whip up the sauce. Then you’ll probably have dinner in 5! It just gets better and better.

Ingredients;

8 oz. Flat (brown) Rice Noodles
2 tbsp. Coconut oil
1/3 C. Peanuts
1 Leek, washed thoroughly and cut into 2″ pieces and then into strips
1/2 C. Carrot Sticks
1 Red Bell Pepper, washed and cut into strips
1 Onion, peeled and cut into half rings
2-3 garlic cloves, peeled grated
a thumb sized piece of fresh Ginger, peeled and grated
1 Chili, stem and seeds removed (or not=hotter) and cut into small rings
A large handful Koriander, roughly chopped
a small handful Basil leafs, torn into pieces

Sauce Ingredients;

2 tbsp. Soy sauce
1 tbsp. Fish sauce (there are vegan options available or use more soy sauce)
1 tbsp. Sesame Oil
1 tbsp. Coconut Sugar
1 tbsp. Honey (substitute for more sugar for vegans)
juice of 1/2 Lemon
2 tbsp. Dry white wine or water
2 tsp. Sambal Oelek

To serve;

More lemon or lime wedges, Fish sauce & Peanuts

Instructions;

Soak the Rice Noodle in boiling hot water for 2-4 minutes. Follow package instructions.

Remove from hot water and rinse under cold water, set aside.

Mix all the ingredients for the sauce in bowl and set aside.

In a dry Wok or large frying pan, toast the peanuts for a minute or two until golden. Remove and set aside.

Add 1 tbsp. of the Coconut oil to the pan and add the onion, garlic, chili and ginger. Fry over medium heat a few minutes until golden, turn up the heat and then add the remaining vegetables. Stir frying over high heat.

After a few minutes, when the vegetables are beginning to color add the rice noodles. Fry for about two minutes, now add the sauce. Keep on frying until almost all the sauce has been absorbed by the noodles. Sprinkle over the Basil, Coriander and Peanuts, and toss a few more times. Reserve some of the herbs and peanuts for decorating.

Serve immediatly in bowls, sprinkle over the remaining Basil, Coriander and Peanuts.

Serve with lime wedges and Fish sauce and more Peanuts.

Note: I served it with my marinated grilled Tempeh, but you can add Shrimp or Chicken to the Noodles if you want a more substantial dish.

Enjoy

Myra Xo

Nasi Goreng, my way

4 Replies

Nasi Goreng is a very popular Indonesian dish. Nasi means rice and Goreng means fried.

It can be served as a complete meal or as part of a “Rijsttafel” (Rice table).

A Rijsttafel is made up out of many different small dishes with different textures and flavors and is mostly served at special occasions.

In The Netherlands we love Indonesian food and the great thing is that you can make this dish in about half an hour. You can also serve it with Chicken Saté (Saté Ajam)

To me this is comfort food at its best. My daughter likes to eat the rice with the prawn crackers instead of a spoon, kids…haha.

Nasi is originally a dish made with leftovers. The rice has to be cooked and cooled so it won’t stick and any leftover vegetables, meat, shrimp and ham can be added.

INGREDIENTS:

2 tbsp. Peanut oil, also known as groundnut oil or Arachis oil

5 oz. chicken breast

1 tsp. Soy sauce

2 garlic cloves, peeled and minced

2 tsp. Sambal Oelek paste, or 1 red chili finely chopped (de-seed if you want).

½ onion, peeled and diced small

1 small Leek, washed thoroughly and sliced thin

1 small red bell pepper, diced small

1 C. shredded cabbage (optional)

1 small carrot, peeled and roughly grated or tiny dice

4 oz. diced cooked ham

2 – 3 tsp. Boemboe Sate (see recipe Chicken Sate )

3 tbsp. Ketjap Manis

4 C. cooked long grain rice, cooled

To serve

- 4 fried eggs

- 1 sliced scallion

- Fried shallots, store bought

- Cucumber slices or sticks

- Krupuk (prawn crackers)

- Seroendeng (fried dried coconut and peanuts, spiced)
- Sate sauce and chicken sate (optional)

Method:

First thing to do is to cut the chicken in small dice and marinate in 1 tbsp. of Ketjap Manis and 1 tsp. of Soy sauce while you are preparing the rest of the ingredients.

Now heat 1 tbsp. of the oil in a large skillet or wok over medium high heat and cook garlic and chili until fragrant, remove to a plate.

Add a little more oil to the wok and add the chicken. Cook until brown and cooked through. Remove from skillet and transfer to the plate with the garlic and chili.

Add the onion to the wok. Cook until translucent. Turn the heat to high.

Add the rest of the vegetables, the ham and the boemboe Sate. Return the chicken, garlic and chili to the wok as well.

Add rice and fry, breaking up the rice then add the sambal and more Ketjap Manis

Transfer rice to a serving platter. Sprinkle with scallions.

Fry the eggs, sunny side up, or to your liking.

Serve the rice with a fried egg on top and add garnishes.