Butter Croissants and Coffee

One of the most best aromas on a beautiful morning

Samosa Chaat

Snack a little

Seekh Kabab

Try something different!

Decadent Chocolate

Do not forget to indulge once in a while

Steamed goodness

Various cooking methods bring variety in your palette

Wednesday, July 17, 2013

Nectarine raspberry cobbler

Nectarine raspberry cobbler bubbling away.
"Fresh out of the oven. Delish!"

Thursday, July 4, 2013

Chickpea feta burger

I wouldn't call it a veggie burger because it contains eggs. It is a delicious and healthy option on a hot summer day. I served this with a nice dill tahini sauce.

Ingredients for chickpea feta burger:

200 grams chick peas soaked and boiled with salt
100 grams feta cheese crumbled
2 eggs
1 grated carrot
6 red pearl onions
2 cloves garlic
1/2 cup bread crumbs
1 tbsp oil

Ingredients for dill tahini sauce:
1/4 cup tahini
1/4 cup dill minced
1 tablespoons olive oil
1 clove garlic
1tsp lemon juice
Dash of salt

To assemble:
Hamburger buns
Baby spinach leaves
Tomato slices
Iceberg lettuce leaves

Method fpr sauce:
Combine all ingredients in a food processor until smooth.

Method for burgers:
Heat 1 tablespoon oil in a frying pan over medium heat. Cook pearl onions and garlic for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrots feta and eggs and process until combined. Transfer to a bowl. Season with salt and pepper. Add the bread crumbs and mix until combined. Divide mixture into golf ball portions. Shape each portion into a patty.
heat the remaining oil on a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until brown and cooked through.
Toast the hamburger buns for 2 minutes each side or until lightly toasted.
Divide half the bun cut side up among serving plates. Spread with a little tahini sauce. Top with a lettuce, spinach, tomato and chickpea patty and other half of bun.
Assembled Burgers:

Dill Tahini Sauce:

Burger mix:

Grilling the burgers: