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How to Drink Gin The Right Way

As a spirit, gin can be enjoyed in several ways. However, some rules should be followed when drinking gin to ensure you get the most out of it. Gin is a refreshing, herbal drink that pairs well with sweeter fruit juices in cocktails. It is because gin has a dry, refreshing taste that does not overpower other ingredients. Continue reading

Meat-Free Burger

The Meat-Free Burger you can make in 30 Minutes

Once an American staple the burger is no doubt a Sydney favorite. It amazes me that after more than three years, the burger craze here in Sydney still lives on. New burger kitchens continue to open up all across the city and surrounding.

I’ve recently feasted at some popular Western Sydney-based venues and food trucks including Mate Burger and Burger Head in Penrith, which have both skyrocketed over the last few months.

I do also love making veggie burgers at home. They’re a tasty meat-free meal and are a great budget-friendly source of protein. Need a Vegan Version? Simply swap the brioche buns for regular burger buns – just be sure they don’t contain any butter or animal fats. Grab the following ingredients on your way home and you’re in business!

  • Crispy chickpea patties topped with creamy avocado and crisp cucumber.
  • Vegetarian Chickpea Burgers
  • Vegetarian Chickpea Burgers
  • Vegetarian Chickpea Burgers
  • Top with a toasted brioche bun and you’re in business.
  • VEGETARIAN CHICKPEA BURGERS.

INGREDIENTS.

  • 400g can chickpeas, drained and rinsed
  • 4 spring onions, finely chopped
  • A handful of chopped fresh parsley
  • 1 tsp finely grated ginger
  • 1 clove garlic, minced
  • 1/2 cup uncooked couscous
  • 2 tbsp fine semolina
  • 2 Lebanese cucumbers
  • 2 ripe avocados
  • 2 tbsp vegetable oil, for frying
  • 4 Brioche buns, dill pickles, dijon mustard, and chili sauce, to serve

METHOD.

Make the burgers. Place the chickpeas, spring onions, parsley, ginger, and garlic into a food processor and pulse to form a thick wet paste. Transfer to a bowl and add the couscous and semolina. Season with salt and pepper and mix together to form a soft dough-like mixture. You may need to add more semolina if the mixture is too wet. Add a little water if it’s too dry. Wet your hands slightly with cold water and form 4 patties from the mixture. Place the patties onto a plate, cover them with cling film, and place in the fridge to firm up while you prepare the salad.

Prepare the salad and buns. Peel the cucumber into ribbons using a vegetable peeler or mandolin. Slice the avocados in half, carefully remove the stone, scoop out the flesh, and slice lengthways. Split the brioche buns in half.

Prepare the burgers. Remove the patties from the fridge. Heat vegetable oil in a flat griddle pan over medium heat. Add the patties, two at a time, and cook for 5-8 mins on each side or until golden brown. Repeat for the remaining two patties. Finally, toast the brioche buns cut side down in the same pan for 1-2 mins until golden.

Assemble the burgers. Place a brioche base onto your serving plate, spread with mustard, and top with pickles, then add the patty, sliced avocado, and cucumber. Drizzle with chili sauce and top with the bun lid. Serve.

Don’t forget to grab your FREE recipe card here.

Bonus Tips:

  • These burgers are a great brunch option and can also be barbecued outdoors.
  • Love spice? Add 2 tbsp ground turmeric and cumin to the chickpea mixture for a Middle-Eastern twist.
  • Stuck on time? Pick up your favorite veggie burgers from the health food aisle in your supermarket for a speedier version.
Creamy Mac’n’Cheese

Creamy Mac’n’Cheese with Spinach and Parsley

There’s nothing better than tucking into a bowl of steaming hot, cheesy goodness in the form of Mac’n’cheese. The American snack was one of my favorite after-school treats and as a child, I’d help Mum to stir the pasta in the pot before adding milk, cheese, and more. I’ve added some of my favorite greens to the mix for the ultimate comfort food dish with a healthier twist. Check out the recipe below for a quick and tasty dinner in no time!

CREAMY MAC’NCHEESE WITH SPINACH AND PARSLEY

PREP TIME 2 MINS | COOKING TIME 15 MINS | SERVES 6

INGREDIENTS

  • 1 head of broccoli, about 250g
  • 1tbsp butter
  • 1tbsp plain flour
  • 1/2 cup vegetable stock
  • 1/2 cup of low-fat milk
  • 3/4 cup of low-fat tasty cheese
  • 1/4 cup grated parmesan
  • 1tbsp wholegrain or Dijon mustard
  • 500g Large Spiral Pasta
  • 250g frozen spinach portions
  • Handful chopped parsley

METHOD

  1. Wash the broccoli then roughly chop it into 1cm pieces. Don’t waste the stem. Simply chop off any bruised or woody pieces then finely chop them into 1cm pieces.
  2. For the sauce, heat the butter and flour in a medium saucepan over medium heat until the flour has blended with the butter. Slowly add the stock and milk while whisking to form a smooth liquid. Bring to a simmer. When hot, turn off the heat and add the cheese. Cover and allow to sit for 5 minutes until the cheese has melted. Season with salt, pepper, and mustard, and stir to form a smooth, creamy sauce.
  3. Cook the Pasta according to the packet directions. In the last 2 minutes of the cooking time, add the broccoli and spinach and steam until wilted. Drain the pasta and veggies and return to the pan. Add the sauce and stir through. Season with plenty of black pepper and garnish with parsley to serve.

Bonus Tips:

  • Broccoli stems are packed with iron, calcium, and other vitamins and this dish makes use of them in a fun way.
  • Feel free to experiment with your favorite veggies or even some fried bacon strips.
  • Any leftovers can be turned into a delicious Mac’n’cheese slice for lunch the next day. Simply layer the mixture in an oiled baking dish, top with grated cheese and breadcrumbs, and bake until the cheese has melted. When cool, slice them into squares and pack them into lunch boxes.

Happy Cooking and Keep Smiling,

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