Leigh

Sesame beef noodle stir fry

Posted on by Leigh

Sesame beef stir fry

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 354kcal

Ingredients

marinade

  • 500 g beef sirloin thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 1 tsp minced ginger

stir-fry sauce

  • 2 vegetable oil
  • 1 onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 200 g broccoli florets
  • 2 tbsp sesame seeds
  • salt and pepper to taste

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 60 ml water

Instructions

  • In a bowl, combine the soy sauce, sesame oil, cornstarch, sugar, minced garlic, and minced ginger to make the marinade.
  • Place the thinly sliced beef in a separate bowl and pour the marinade over it. Toss to coat the beef evenly, and let it marinate for at least 15-30 minutes.
  • In the meantime, prepare the sauce by mixing together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl. Set aside.
  • Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.
  • Add the marinated beef and stir-fry for 2-3 minutes, or until it's browned and cooked through. Remove the beef from the wok and set it aside.
  • In the same wok, add a bit more oil if needed and stir-fry the sliced onion, red bell pepper, yellow bell pepper, and broccoli for about 4-5 minutes, or until the vegetables are tender-crisp.
  • Return the cooked beef to the wok and pour the sauce over everything. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
  • Sprinkle sesame seeds over the stir-fry and season with salt and pepper to taste.
  • Serve the Sesame Beef Stir Fry hot over steamed rice or noodles. Garnish with extra sesame seeds if desired.
    Enjoy your delicious Sesame Beef Stir Fry with the savory and sweet flavors of sesame and soy sauce!
Nutrition Facts
Sesame beef stir fry
Amount per Serving
Calories
354
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
69
mg
23
%
Sodium
 
1369
mg
60
%
Potassium
 
821
mg
23
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
32
g
64
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
140
mg
170
%
Calcium
 
107
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pulled chicken quesadillas

Posted on by Leigh

Pulled chicken quesadillas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 530kcal

Ingredients

Pulled Chicken

  • 500 g boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder (adjust to taste)
  • salt and black pepper to taste
  • 1/2 cup chicken broth
  • 1/4 cup tomato sauce
  • juice of 1 lime
  • 1 tbsp fresh coriander chopped (optional)

Quesadillas

  • 4 large flour tortillas
  • 200 g grated cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup sour cream (optional)
  • salsa for serving (optional)

Instructions

Prepare the Pulled Chicken:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook until it becomes translucent, about 2-3 minutes.
  • Add the minced garlic and cook for another 30 seconds, until fragrant.
  • Season the chicken breasts with cumin, paprika, chili powder, salt, and black pepper.
  • Push the onions and garlic to the side of the skillet and add the seasoned chicken breasts.
  • Cook the chicken for about 4-5 minutes on each side or until it's no longer pink in the center.
  • Remove the chicken from the skillet and shred it using two forks.
  • Return the shredded chicken to the skillet.
  • Pour in the chicken broth, tomato sauce, and lime juice. Stir well.
  • Reduce the heat to low and simmer for about 5-10 minutes, or until the sauce thickens and coats the chicken.
  • If desired, stir in fresh cilantro.

Assemble the Quesadillas:

  • Place one flour tortilla on a clean surface.
  • Sprinkle a portion of the grated cheese evenly over one half of the tortilla.
  • Spoon a generous portion of the pulled chicken mixture over the cheese.
  • Fold the other half of the tortilla over the filling, creating a half-moon shape.
  • Repeat this process for the remaining tortillas and filling.

Cook the Quesadillas:

  • Heat a large skillet or griddle over medium heat.
  • Place one or two quesadillas in the skillet (depending on the size of your skillet) and cook for about 2-3 minutes on each side or until they are golden brown and the cheese is melted.
  • Repeat this process for the remaining quesadillas.

Serve:

  • Cut the cooked quesadillas into wedges and serve hot.
  • You can serve them with sour cream and salsa on the side if desired.
    Enjoy your delicious pulled chicken quesadillas with metric measurements!
Nutrition Facts
Pulled chicken quesadillas
Amount per Serving
Calories
530
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
149
mg
50
%
Sodium
 
901
mg
39
%
Potassium
 
702
mg
20
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
42
g
84
%
Vitamin A
 
1137
IU
23
%
Vitamin C
 
5
mg
6
%
Calcium
 
454
mg
45
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mince tacos

Posted on by Leigh

Mince tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 761kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp chili powder
  • salt and black pepper to taste
  • 2 tbsp vegetable oil

Taco shells and Toppings

  • 8 small taco shells
  • 200 g lettuce shredded
  • 200 g tomatoes diced
  • 150 g cheddar cheese grated
  • 150 g sour cream
  • salsa guacamole (optional) for topping

Instructions

Prepare the Beef Filling:

  • In a large skillet or frying pan, heat the vegetable oil over medium heat.
  • Add the chopped onions and cook until they become translucent, about 2-3 minutes.
  • Add the minced garlic and diced red bell pepper, and cook for an additional 2-3 minutes until the pepper softens.
  • Add the minced beef and break it apart with a spatula. Cook until it's browned and fully cooked, about 5-7 minutes.
  • Season the beef mixture with ground cumin, paprika, chili powder, salt, and black pepper. Stir well to evenly distribute the spices.
  • Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld. Taste and adjust the seasoning if necessary.

Prepare the Taco Shells:

  • While the beef filling is simmering, heat the taco shells in the oven according to the package instructions. Usually, this involves placing them in a preheated oven at around 180°C (350°F) for a few minutes until they're warm and slightly crispy.

Assemble the Tacos:

  • Take a warm taco shell and spoon some of the beef filling into it.
  • Top the beef with shredded lettuce, diced tomatoes, and grated cheddar cheese.
  • Finish with a dollop of sour cream.
  • You can also add salsa and guacamole if you like for extra flavor.

Serve:

  • Serve the minced beef tacos immediately while they are still warm.
    Enjoy your delicious minced beef tacos! Feel free to customize the toppings to your liking, adding things like sliced jalapeños or fresh cilantro for extra flavor and heat.
Nutrition Facts
Mince tacos
Amount per Serving
Calories
761
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
19
g
Cholesterol
 
148
mg
49
%
Sodium
 
434
mg
19
%
Potassium
 
792
mg
23
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
34
g
68
%
Vitamin A
 
2545
IU
51
%
Vitamin C
 
49
mg
59
%
Calcium
 
381
mg
38
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Meatball sandwich

Posted on by Leigh

Meatball sandwich

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 965kcal

Ingredients

Meatballs

  • 500 g beef mince
  • 250 g pork mince
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 egg
  • 2 garlic cloves minced
  • 1/4 fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Tomato Sauce

  • 400 g canned crushed tomatoes
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp olive oil
  • 1 tsp dried origanum
  • salt and pepper to taste

Sandwich

  • 4 sandwich rolls or baguettes
  • 200 g mozzarella cheese shredded
  • fresh basil leaves for garnish

Instructions

Prepare the Meatballs:

  • In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and black pepper.
  • Mix the ingredients together until well combined.

Shape the Meatballs:

  • Take small portions of the mixture and roll them into meatballs, about the size of a walnut.
  • Place the meatballs on a plate or tray.

Cook the Meatballs:

  • Heat a pan over medium-high heat with a little olive oil.
  • Add the meatballs and cook them until they are browned on all sides and cooked through, about 10-15 minutes. You can also bake them in a preheated oven at 180°C for 15-20 minutes.

Prepare the Tomato Sauce:

  • In a separate saucepan, heat 1 teaspoon of olive oil over medium heat.
  • Add the chopped onion and minced garlic. Sauté until they become translucent.
  • Stir in the canned crushed tomatoes and dried oregano.
  • Simmer the sauce for about 15-20 minutes, or until it thickens.
  • Season with salt and pepper to taste.

Assemble the Sandwich:

  • Cut the sandwich rolls or baguettes in half.
  • Spoon some of the tomato sauce onto the bottom half of each roll.
  • Place the cooked meatballs on top of the sauce.
  • Sprinkle shredded mozzarella cheese over the meatballs.
  • Place the top half of the rolls on each sandwich.

Serve:

  • Optionally, garnish with fresh basil leaves.
  • Serve your delicious meatball sandwiches hot, and enjoy!
    This recipe should make approximately 4 meatball sandwiches. Adjust the quantities based on your needs, and feel free to customize the sandwiches with additional toppings like sautéed onions, peppers, or your favorite condiments.
Nutrition Facts
Meatball sandwich
Amount per Serving
Calories
965
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
23
g
Cholesterol
 
222
mg
74
%
Sodium
 
1413
mg
61
%
Potassium
 
1043
mg
30
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
57
g
114
%
Vitamin A
 
707
IU
14
%
Vitamin C
 
13
mg
16
%
Calcium
 
495
mg
50
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Massaman curry

Posted on by Leigh

Massaman curry

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 757kcal

Ingredients

  • 500 g boneless chicken cut into bite-sized pieces
  • 400 ml coconut milk
  • 2-3 tbsp Massaman curry paste (adjust to your spice preference)
  • 2-3 potatoes peeled and cut into chunks
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 2 tbsp vegetable oil
  • 1 cinnamon stick
  • 2-3 cardamon pods
  • 2-3 cloves
  • 1 bay leaf
  • 1-2 tbsp fish sauce
  • 1-2 tbsp palm sugar or brown sugar
  • 1/2 cup roasted peanuts roughly chopped
  • fresh coriander leaves for garnish
  • lime wedges for serving

Instructions

  • Heat the vegetable oil in a large pan or wok over medium heat.
  • Add the Massaman curry paste and stir-fry for 1-2 minutes until fragrant.
  • Add the minced garlic and sliced onion, and continue to stir-fry for another 2-3 minutes until the onions become translucent.
  • Add the chicken, beef, or tofu pieces and cook until they start to brown on all sides.
  • Add the cinnamon stick, cardamom pods, cloves, and bay leaf to the pan. Stir to infuse the spices into the mixture.
  • Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
  • Add the potato chunks to the pan. Cover and let it simmer for about 15-20 minutes or until the potatoes are tender and the meat or tofu is cooked through.
  • Season the curry with fish sauce (or soy sauce) and palm sugar (or brown sugar) to taste. Adjust the sweetness and saltiness according to your preference.
  • Add the chopped roasted peanuts to the curry and stir them in. This will add a delightful crunch to the dish.
  • Simmer for an additional 5 minutes, allowing all the flavors to meld together.
  • Remove the bay leaf, cinnamon stick, and cardamom pods from the curry.
  • Serve the Massaman curry hot over steamed jasmine rice or rice noodles. Garnish with fresh coriander leaves and provide lime wedges for squeezing over the curry.
    Enjoy your homemade Massaman curry!
Nutrition Facts
Massaman curry
Amount per Serving
Calories
757
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
16
g
Cholesterol
 
123
mg
41
%
Sodium
 
560
mg
24
%
Potassium
 
1144
mg
33
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
31
g
62
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
25
mg
30
%
Calcium
 
97
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken tacos

Posted on by Leigh

Chicken tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 509kcal

Ingredients

Chicken Marinade

  • 500 g boneless, skinless chicken breasts sliced into thin strips
  • 30 ml olive oil
  • 10 ml lime juice
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 garlic cloves minced
  • salt and pepper to taste

Toppings

  • 200 g lettuce shredded
  • 200 g tomatoes diced
  • 100 g red onion diced
  • 100 g cheese grated
  • 100 g sour cream
  • 100 g salsa (mild or hot, as per your preference)
  • fresh coriander leaves for garnish (optional)
  • lime wedges for serving

Tortillas

  • 8 small corn tortillas (you can warm these in the oven or on a skillet)

Instructions

Marinate the Chicken:

  • In a mixing bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and pepper.
  • Add the chicken strips to the marinade and toss to coat them thoroughly.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Cook the Chicken:

  • Heat a large skillet over medium-high heat.
  • Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned.
  • Remove from heat and set aside.

Prepare the Toppings:

  • While the chicken is cooking, prepare the toppings.
  • Shred the lettuce, dice the tomatoes and red onions, grate the cheese, and set them all aside in separate bowls.
  • Place the sour cream and salsa in serving bowls.

Warm the Tortillas:

  • Preheat your oven to 180°C (350°F) or warm a skillet over medium heat.
  • Wrap the tortillas in aluminum foil and heat them in the oven for about 5 minutes or warm them individually in the skillet for about 30 seconds on each side until they are soft and pliable.

Assemble the Tacos:

  • Take a warm tortilla and place a spoonful of the cooked chicken in the center.
  • Add your desired toppings: shredded lettuce, diced tomatoes, diced red onions, grated cheese, sour cream, and salsa.
  • Garnish with fresh coriander leaves if desired.
  • Squeeze a lime wedge over the taco for extra flavor.

Serve:

  • Serve the chicken tacos immediately while they're warm and enjoy!
    Feel free to customize your chicken tacos with additional toppings like guacamole, jalapeños, or sliced black olives to suit your taste preferences.
Nutrition Facts
Chicken tacos
Amount per Serving
Calories
509
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
120
mg
40
%
Sodium
 
522
mg
23
%
Potassium
 
939
mg
27
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
38
g
76
%
Vitamin A
 
1641
IU
33
%
Vitamin C
 
14
mg
17
%
Calcium
 
288
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken stew

Posted on by Leigh

Chicken stew

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 509kcal

Ingredients

  • 500 g boneless chicken cubed
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 2 potatoes peeled and cubed
  • 1 celery stalk chopped
  • 1 red bell pepper diced
  • 400 g canned diced tomatoes
  • 500 ml chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and pepper to taste
  • 100 g frozen peas
  • 2 tbsp all-purpose flour (optional, for thickening)
  • chopped fresh parsley for garnish (optional)

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until they become fragrant and slightly translucent.
  • Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes. You don't need to cook them completely through at this stage.
  • Stir in the diced carrots, potatoes, celery, and red bell pepper. Sauté for another 5 minutes to lightly cook the vegetables.
  • If you want a thicker stew, sprinkle the flour over the chicken and vegetables and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
  • Pour in the diced tomatoes and chicken broth. Add the dried thyme and rosemary. Season with salt and pepper to taste. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
  • About 5 minutes before serving, add the frozen peas and stir them into the stew. Let them cook until heated through.
  • Taste the stew and adjust the seasoning, if necessary.
  • Serve the chicken stew hot, garnished with chopped fresh parsley if desired.
    Enjoy your delicious homemade chicken stew with these metric measurements!
Nutrition Facts
Chicken stew
Amount per Serving
Calories
509
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
125
mg
42
%
Sodium
 
732
mg
32
%
Potassium
 
1186
mg
34
%
Carbohydrates
 
37
g
12
%
Fiber
 
7
g
29
%
Sugar
 
9
g
10
%
Protein
 
27
g
54
%
Vitamin A
 
6453
IU
129
%
Vitamin C
 
82
mg
99
%
Calcium
 
90
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken burger

Posted on by Leigh

Chicken burger

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 316kcal

Ingredients

Chicken Marinade

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon

Burger Assembly

  • 4 burger buns
  • lettuce leaves (optional)
  • tomato sliced (optional)
  • red onion sliced (optional)
  • cheese sliced (optional)
  • mayonnaise (optional)
  • tomato sauce (optional)
  • mustard (optional)

Instructions

Marinate the Chicken:

  • In a bowl, combine the olive oil, minced garlic, paprika, dried thyme, salt, pepper, and lemon juice.
  • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.

Cook the Chicken:

  • Heat a grill or grill pan over medium-high heat.
  • Remove the chicken breasts from the marinade and grill for about 6-7 minutes per side, or until the chicken is fully cooked and the internal temperature reaches 75°C (165°F).
  • If you don't have a grill, you can also cook the chicken breasts in a skillet with a little oil over medium heat until cooked through.

Assemble the Burgers:

  • While the chicken is cooking, cut the burger buns in half and lightly toast them on the grill or in a toaster.
  • Once the chicken breasts are cooked, you can optionally add a slice of cheese on top of each breast and let it melt for a minute.
  • To assemble the burger, spread mayonnaise on the bottom half of each bun, followed by ketchup and mustard to taste.
  • Place a lettuce leaf on top of the sauces, then add the grilled chicken breast.
  • Top with tomato slices and red onion rings.
  • Finish by placing the top half of the bun on the assembled ingredients.

Serve and Enjoy:

  • Your delicious chicken breast burgers are ready to be served. You can serve them with your favorite side dishes like french fries or a fresh salad.
    Enjoy your homemade chicken breast burgers!
Nutrition Facts
Chicken burger
Amount per Serving
Calories
316
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
72
mg
24
%
Sodium
 
639
mg
28
%
Potassium
 
492
mg
14
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
295
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
77
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cheese burger

Posted on by Leigh

Cheese burger

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 443kcal

Ingredients

Burger Patties

  • 500 g beef mince (80% lean)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Burger Toppings

  • 4 slices of cheddar cheese
  • 4 hamburger buns
  • lettuce leaves (optional)
  • tomato slices (optional)
  • onion sliced (optional)
  • pickles (optional)
  • tomato sauce/ketchup (optional)
  • mustard (optional)
  • mayonnaise (optional)

Instructions

Prepare the Burger Patties:

  • In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder.
  • Divide the mixture into 4 equal portions and shape them into burger patties. Make them slightly larger than your burger buns since they will shrink as they cook.
  • Place a thumbprint indentation in the center of each patty to prevent it from puffing up while cooking. This ensures even cooking.

Cook the Burger Patties:

  • Heat a grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
  • Place the burger patties on the hot grill or skillet.
  • Cook the patties for about 3-4 minutes per side for medium-rare, or longer if you prefer your burgers more well-done.
  • During the last minute of cooking, add a slice of cheddar cheese to each patty and cover the pan or grill with a lid to melt the cheese.

Prepare the Burger Buns:

  • While the patties are cooking, lightly toast the hamburger buns on the grill or in a toaster until they are golden brown.

Assemble the Cheeseburgers:

  • Place a lettuce leaf on the bottom half of each toasted bun.
  • Add a burger patty with melted cheese on top of the lettuce.
  • Top each patty with tomato slices and onion slices.
  • If desired, add pickles for extra flavor.
  • Spread tomato sauce/ketchup, mustard, and mayonnaise on the top half of the buns, or use your preferred condiments.

Complete the Burgers:

  • Place the top half of the bun with condiments on top of the assembled ingredients to create a burger.

Serve:

  • Your delicious homemade cheeseburgers are now ready to serve. Enjoy them while they're hot!
    Feel free to customize your cheeseburgers with additional toppings like bacon, avocado, or sautéed mushrooms, and serve them with your favorite side dishes, such as french fries or coleslaw.
Nutrition Facts
Cheese burger
Amount per Serving
Calories
443
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
90
mg
30
%
Sodium
 
598
mg
26
%
Potassium
 
396
mg
11
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
11
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Boerewors rolls

Posted on by Leigh

Boerewors rolls

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 521kcal

Ingredients

Boerewors

  • 500 g boerewors of choice
  • cooking oil (for brushing)

Rolls

  • 4 fresh rolls or hot dog buns

Toppings (Optional, customize to your liking)

  • 1 onion thinly sliced
  • 1 tomato sliced
  • 1/2 cucumber thinly sliced
  • lettuce leaves
  • mild chutney or tomato sauce/ketchup
  • mustard and mayonnaise (optional)
  • salt and pepper to taste

Instructions

Prepare the Boerewors:

  • Preheat your grill or braai (barbecue) to medium-high heat (around 200-220°C).
  • Place the Boerewors on the grill, and brush it with a little cooking oil to prevent sticking.
  • Grill the Boerewors for about 15-20 minutes, turning occasionally, until it's cooked through and has a nice charred appearance. Ensure that it's cooked thoroughly but still juicy.

Prepare the Rolls:

  • While the Boerewors is grilling, slice the rolls or hot dog buns in half horizontally.

Prepare Toppings:

  • Slice the onion, tomato, and cucumber thinly.
  • Wash and dry the lettuce leaves.

Assemble the Boerewors Rolls:

  • Once the Boerewors is cooked to your liking, remove it from the grill and let it rest for a minute.
  • Place a few lettuce leaves on the bottom half of each roll.
  • Lay the grilled Boerewors on top of the lettuce.

Add Toppings:

  • Add sliced onions, tomatoes, and cucumber on top of the Boerewors.
  • If desired, drizzle with mild chutney or tomato sauce.
  • You can also add mustard and mayonnaise if you like.

Season and Serve:

  • Season with salt and pepper to taste.
  • Place the top half of the roll on the assembled ingredients to create your Boerewors roll.

Enjoy:

  • Serve your Boerewors rolls immediately while they're still hot.
  • They are often enjoyed as a delicious street food or at outdoor gatherings.
    Feel free to customize the toppings to your preference. Boerewors rolls are a versatile dish, and you can get creative with your choice of condiments and extras. Enjoy your South African culinary delight!
Nutrition Facts
Boerewors rolls
Amount per Serving
Calories
521
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
15
g
Cholesterol
 
90
mg
30
%
Sodium
 
1011
mg
44
%
Potassium
 
526
mg
15
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
24
g
48
%
Vitamin A
 
378
IU
8
%
Vitamin C
 
9
mg
11
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.