Category Archives: Recipes

Chorizo Burger, Balsamic Onions and melted Manchego.

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I can get so  excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.

I figured since Autumn is here I would just slip in one last Bbq-ed Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet.  I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…

I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.

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Ingredients Chorizo Burger;

  • 1 lb ground beef, organic if you possible
  • 4 oz. dried chorizo, skin removed
  • 1 onion, peeled and cut in four
  • 1 garlic clove, peeled and grated
  • 1/2 tsp. salt
  • a good grinding of black pepper
  • 1 tps. smoked paprika (spanish preferably)
  • 1 egg yolk *
  • 1/4 C. fresh bread crumbs
  • 1 tbsp. chopped parsley
  • Extra:
  • 1 small zucchini, sliced
  • Roast red peppers from a jar
  • 4 thick slices of Manchego
  • 4 Hamburger Buns

* I never use egg white in a burger because it makes it rubbery.

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Ingredients Balsamic Onions;

  • 1 tbsp. olive oil
  • 4 large onions, peeled and sliced medium thick
  • 4 tbsp. coconut blossom sugar or brown sugar
  • 3 tbsp. Balsamic vinegar, the darker the better

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Method Chorizo Burgers;

Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.

Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.

Grill the slices of zucchini alongside the burgers.

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Method Balsamic Onions;

Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three  minutes until slightly reduced.

To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.

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Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579

NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.

Spelt Bagels

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I love using Spelt in baking, but it can be a bit tricky to get the water amount right, since it doesn’t absorb like wheat flour. So if the dough seems a bit sticky, don’t worry, that’s how it is supposed to be. Don’t be tempted to add more flour because you might end up with a very solid loaf or in this case bagel.

So let’s get crackin’

Makes 10 Bagels

Ingredients

  • 2 cups whole grain spelt flour
  • 3 cups white spelt flour
  • 2 tsp dried yeast
  • 2 tsp. salt
  • 1 1/2 C. + 2 tbsp. lukewarm water
  • 2 1/2 tbsp. Coconut sugar
  • 2 tbsp. Olive oil
  • 1 tbsp potato starch/flour
  • 1 tbsp rice or date syrup, or coconut sugar
  • 1 tbsp salt
  • Garnish to sprinkle on top. See comment below.

Method;

To make the dough combine the first 6 ingredients, and mix a little bit, then sprinkle in the salt and knead for 10 minutes until the dough is smooth and elastic. Divide the dough into 10 equal portions and form into small balls.

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Form the bagels by pressing your thumb in the middle and create a hole.

Place the bagels on a baking tray covered with baking paper and cover with cling film. Allow them to rise for one hour at a warm room temperature.

Preheat the oven to 425° F / 220° C.

Mix the potato starch into a cup of cold water, then add to  a large pot of water and add the remaining 1 tbsp.  of syrup (or sugar) and salt . Bring to a rolling boil and then lower the heat so the water is just simmering. Drop the bagels, two or three at a time into the water.

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After about one minute, turn them over and cook for another minute. Take them out using a slotted spoon and place them on a baking tray lined with baking paper. Sprinkle with the topping of your choice*. Place the tray of bagels in the oven, lower the temperature to 400° F / 210° C degrees Celsius and bake for 25 minutes, until they start to brown. Take the out of the oven and let them cool on a rack. They freeze very well.

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  • Toppings can be anything like Sesame seeds, Sunflower seeds, Pumpkin seeds, Poppy seeds and the typical “Everything” Bagel, for which I have written the ingredients below.

Everything seasoning;

Makes about half a cup. 

  • 2 tbsp. Poppy seeds
  • 2 tbsp.Sesame seeds
  • 1 tbsp. dried onion powder
  • 2 tsp. dried garlic powder
  • 1 tsp. dried oregano (optional)
  • 1 tsp. coarse sea salt
Enjoy!
Myra XO

Chicken Mango Avocado Enchiladas

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Although Cinco de Mayo was yesterday, I don’t think we need an excuse to indulge in some good Mexican food.

I love Mexican dishes but often feel very full afterwards. So I have made some adjustment. These have some tropical additions to make it lighter, and more suitable for Summer. I have also used reduced fat cheese, that although it doesn’t melt as much as regular cheese, it still does the job.

Serve with a fresh and crispy Salad. Left-over Tortillas keep very well in the freezer and are great for lunch instead of bread.

You could also substitute the chicken for  Shrimp. Add some lime to freshen it up even more.

Ingredients for Tex-Mex Seasoning; (Salt free)

Makes enough for a small jar.

  • 4 tbsp. Smoked Paprika
  • 1 tbsp. chili powder
  • 2 tbsp. coconut sugar
  • 1 tbsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. onion powder
  • 2 tsp. Oregano
  • 1 tsp. Thyme
  • 1/2 – 1 tsp. Cayenne
  • 1 teaspoon pepper

 INGREDIENTS:

  • 1 tbsp. Olive oil
  • 2 oz. Chorizo, diced
  • 2 Skinless Chicken breasts, cut into strips
  • 1 medium onion, peeled and diced
  • 1 clove of garlic, peel and grated or crushed
  • 1 Large Tomato, chopped
  • 1/2 Mango, peeled and diced
  • 1 Hass Avocado, peel and diced
  • 1 tbsp. Tex-Mex Seasoning
  • 1 tsp. salt
  • 1 C. Black Beans, cooked and drained
  • 1/2 C. water
  • 1/2 C. loosely packed roughly chopped coriander
  • 1/2 C. grated cheese plus 1/4 C.
  • 8 Tortillas
  • Sour cream and salsa to serve.

INSTRUCTIONS:

Pre-heat oven to 350° F. Oil a casserole dish.

Season the chicken with half the salt and half the Tex-Mex seasoning and mix in half the olive oil. Put a large frying pan onto medium heat. Pour in the remaining olive oil, when it is hot add the chorizo, after two minutes add the chicken. Then add the onion and garlic. Fry for about five minutes, then add the tomato and the rest of the seasoning. Add the beans and half a cup of water. Cook for about 5 minutes. Add the Mango and Avocado and cook just a few minutes more on low heat. Take of the heat, and add the coriander. Mix in 1/2 cup of grated cheese. Divide over the 8 tortillas and put them in a casserole dish sprayed with cooking oil.  Sprinkle over the remaining 1/4 C. of grated cheese. Cover with aluminem foil. Bake covered for 15 minutes. Uncover and bake for another 15 minutes. Serve with sour cream and salsa.

NOTE: I have used 30% fat cheese which is why it hasn’t melted properly. If you want it cheesy and gooey use full fat cheese.

Enjoy!

Almond & Honey Granola

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It is always a comforting thought to have a big jar filled with home-made Granola. Not just for breakfast, but even as a snack on its own, especially when it comes out of the oven, it’s so tempting to pick out all the big chunks. When you are in the mood for a dessert, top some home-made apple sauce with Granola and whipped cream. Almost instant Apple Crumble, delicious.

Either way this only takes minutes to make and keeps for at least two weeks in an airtight container.

INGREDIENTS:

  • 5 C. Whole rolled gluten free Oats
  • 3/4 C. Coconut oil, melted
  • 1/2 C. Honey
  • 1/4 C. Coconut sugar
  • a pinch of Himalayan salt
  • 1 tsp. Vanilla
  • 1 C. Almonds (unsalted), roughly chopped

INSTRUCTIONS:

Preheat the oven at 325°F. Mix all the ingredients, except the Almonds in a large bowl. Cover a baking tray with parchment paper. Spread out the Granola evenly over the tray. Place in the oven and bake for 20 minutes. At this point add the Almonds, give it a good mix and return to the oven for about another 10 minutes. Remove when golden brown. Let cool completely. Store in an air tight container. It keeps for about two weeks.

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