Tag Archives: Vegetarian

Veggie burgers for a fuss-free, meat-free dinner.

2015-05-26 19.59.01-1What a blustery, rainy day in London! I feel like staying in the house all day drinking tea and reading. On days like this I wish I had a library with a fireplace, or at least a library…or just a fireplace…(sigh).

Anyway, this post is not about the day, or my need for a library or a fireplace, but rather about this recipe for vegetable burgers which are surprisingly tasty, not to mention incredibly easy to make.

If you have a food processor, you can skip some of the chopping and mashing. Just pop everything in.

Ingredients:

1 small tin of red kidney beans (I used Tesco’s 210g tin).

1 small tin of cannelini beans (I used Tesco’s 210g tin).

Alternatively, you could just use 1 big tin (approx. 400g) of either of those.

1 small onion (150g approx.), peeled and finely chopped.

1 small beetroot (150g approx), grated or chopped as finely as you can.

2 cloves of garlic, chopped.

1 1/2  teaspoon of ground cumin.

1 bunch of fresh parsley, chopped.

1 heaped teaspoon of flour, plus some more to shape the burgers.

Sunflower oil to cook the burgers in.

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How to:

1.- Drain the kidney beans and rinse in cold water. Put into a saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes to soften.

2.- Add one tablespoon of oil to a frying pan and place over a medium heat.  Add the cumin first, and give it one minute to release its aroma. Then add the garlic, onion, beetroot, and parsley. Cook for a few minutes.

3.- When the kidney beans have softened, drain well and add to the frying pan. Remove from the heat and mash together until you have a smooth(ish) puree, a bit like mashed potatoes with bits. Season with salt and pepper.

Stir in the flour to stiffen. Let the mixture cool, the colder it is, the easier it will be to handle. If you can make it in advance and leave on the fridge for an hour, that will make your life super easy.

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4.- Take a quarter of the burger mixture and roll it into a ball, then flatten and shape like a burger. Place aside. Make more burgers with the remaining mixture.

5.- Now, place a frying pan over a medium heat and add some oil (1 or 2 tablespoons, depending on the size of your frying pan, it has to be nicely coated so that the burgers can get crispy).

6.- Now, add some flour into a dish or bowl and place each burger in turn on the flour on both sides before putting them on the frying pan.

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7.- Cook for a few minutes on one side, before turning.

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The burgers need to be handled with care as they can be quite fragile. When cooked and slightly crisp on both sides, remove from the pan and serve.

You can make some roasted potatoes which go really nice with these burger. Enjoy!

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Spelt, dairy-free, English Muffins

DSC08229Yes! No butter needed!  and they are as tasty as the traditional ones. They are fluffy, lovely toasted and perfection itself with strawberry jam or a bit of Marmite. They also make amazing sandwiches…

DSC08232Ingredients (makes 8 muffins):

230g white spelt flour

200ml lukewarm water

15g coconut oil.

1 teaspoon instant yeast.

1/2 teaspoon salt

1 teaspoon demerara sugar (or 1/2 teaspoon caster sugar)

1/2 cup Fine semolina

How to:

1.- In a small bowl or cup dissolve the yeast and sugar in 50ml of the lukewarm water. Let it stand until it froths.

2.- Melt your coconut oil and let it cool to room temperature.

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3.- In a bowl mix the flour with the salt and make a well in the centre.

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4.- Add the yeast, coconut oil and remaining lukewarm water and mix until you form a dough.

DSC081925.- Pour it into a floured surface and knead gently for a minute so that all the ingredients are combined. It will be a rather sticky dough, but try to resist the urge to add too much flour or you’ll end up with tough muffins.

DSC082026.- Place in the bowl again and let it rest, covered, until doubled in size. Typically this will take 1 hour, but it can be longer or shorter depending on the temperature in your home.

7.- After an hour or so, place the dough in a surface dusted with semolina. Semolina will keep your dough from sticking to your working top therefore making the whole process of shaping and cutting your muffins a lot easier. It will also give them a nice crunchy layer.

Roll the dough out till it is 1.5 cm thick. Remember muffins will rise some more during cooking.

DSC082038.- Cut discs of 5-6 cm diameter. Or , if you don’t have a pastry cutter, you can make small balls (the size of a golf ball) and then flatten them, to get the shape of a muffin.

You can also use the rim of a glass to cut the discs, just make sure to dip it into flour before using, that way, it won’t stick to the dough.

DSC082059.- Place your muffins carefully in a tray covered in semolina. Let the muffins rise for 20 minutes, covered.

10.- After 20 minutes, place a pan on a medium heat. Paint with a bit of coconut oil or other oil of your choice.

Add as many muffins as your pan will take, allowing for a bit of space between them, as they will puff during cooking.

11.- Cook for 5 minutes on one side, then flip.

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12.- Cook for another 5 minutes. Remove from the fire and keep warm by wrapping them in a clean tablecloth, while you cook the remaining muffins.

Then can be eaten warm, straight out of the pan, or you can split them in half and toast them, for extra deliciousness.

DSC08236Have a great Tuesday!

Soon to come… the first of the Christmas Baking!!

Namaste,

Paula