Beef Lasagne

Batch cooking is a wonderful thing. It’s how I survive at university. The more food I can make in one go, the less effort I have to expend cooking over the next week which is ideal as the term starts to get harder. Like the majority of the recipes in my Cooking to Basics section, this lasagne a number of meals (depending on how hungry you are)! It’s very simple to make and even better, if you happen to have some bolognaise sauce in the freeze, you don’t even need to go to the effort of making the filling.

This is not a traditional lasagne. For a start, there is no béchamel sauce. This isn’t out of convenience, I just don’t particularly like it as I find that the lasagne ends up rather sloppy with a béchamel sauce and I don’t really like super sloppy foods. Instead, I have replaced it with a thin layer of seasoned tomato puree which does the trick very well and also reduces the time it takes to make the dish. Of course, should you really like béchamel sauce, you can just substitute this in instead of the half tube of tomato paste in the recipe. The lack of the béchamel sauce also makes it very easy to turn this recipe dairy free as you can simply substitute the mozzarella with a dairy free cheese (or even just leave it naked with the tomato on top)

If you are vegetarian, it is very simple to just substitute the beef for some form of soya mince or you can bulk out the sauce with mushrooms and other veg of your choice to make a wonderful veggie lasagne. I will often put a layer of spinach in mine as if I am using pre-made bolognaise sauce for the filling, it reduces the amount I need to defrost!

 

Beef Lasagne

Prep time: 30 minutes, Cook time: 45 minutes (excluding the filling)

Serves: 4-6                                                           Cost per portion: around 80p-£1

Ingredients:

250ml tomato passata

2 cloves of garlic

One large onion (or two small onions)

One carrot

One box beef mince

One box lasagne sheets

Half a tube of tomato paste

Mozzarella

 

Optional:

A glug of sherry or red wine

Basil

1 tbsp tomato ketchup

1 tsp Worcestershire sauce

Chilli

Salt

Pepper

 

Follow the instructions of my bolognaise recipe to make the filling of the lasagne.

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Lightly oil a deep dish.

Place a layer of the lasagne sheets over the bottom and add a thin layer of the filling.

Repeat this, alternating layers of the filling and pasta sheets until there is about 1 cm from the top of the dish (make sure the top layer is the pasta).

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Dilute the tomato paste down with water until it is still thick but you can spread it over the top of the lasagne (at this point, you can add pepper, chilli, garlic, or whatever spices you would like on your lasagne).

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Grate the mozzarella and sprinkle and even layer over the top of the dish.

Bake at gas mark 5 (1900C) for about 45 minutes to make sure the pasta sheets are cooked!

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The lasagne freezes really well which is ideal if you just want a quick meal slightly later in the week. Just wrap up individual portions and pop them into the freezer!

Let me know if you try this at home – give me a tag on Instagram (you can find me @thatcookingthing). If you fancy trying out some lovely warming, soup as the weather gets colder, check out my butternut squash soup or if you are looking of a quick and easy dessert, my tiramisu would be perfect for you!

Have a good one and I’ll see you next week with a recipe for millionaire’s shortbread!

H

Boozy Tiramisu

Let’s take a minute to talk about booze. Specifically, let’s talk about booze in food. From red wine in bolognaise to rum in a ganache to sherry in soups, alcohol gets used a lot in cookery. It helps to enhance the flavour of the dish and whilst the alcohol itself is often cooked off, the depth it adds to the taste remains and while I hate that I am about to use such a cliché phrase, it really does take the dish to another level.

This week, I was lucky enough to receive a commission for a tiramisu for a friend at university who did her year abroad in Italy. I did a little digging on the history of tiramisu and discovered a couple of interesting things including that alcohol is a relatively recent addition to the standard recipe (or at least as relative as it can be for a dish that was only invented in the 1960s)! Normally you would use Madeira, dark rum, brandy and some sort of coffee liqueur however people have also been known to add Malibu (coconut rum) and Disaronno (almond liqueur). The recipe that I use is an egg free recipe however people are also known to add egg yolks to the filling as it makes the dessert far richer. While I don’t do this myself, if you wish, you can beat egg yolks and sugar over a pan of simmering water until the mixture is thick and creamy – this also helps cook the egg so you don’t have to worry about food poisoning. This mixture would then be folded into the mascarpone mix before the tiramisu is assembled.

Owing to the shape of ladyfingers, tiramisu is often made in a square dish as they will tessellate to cover the entire surface whereas if you use a round dish, you will end up having to cut several of them to size to cover the base. The other benefit of this is that it makes serving the tiramisu easier, especially in restaurants as they can give everyone an identical portion with none left over. It is also common to serve tiramisu in martini glasses so everyone gets a portion to themselves. I tend to prefer making tiramisu in a large cake tin and lining the sides with ladyfingers as you get a stunning finish to the dessert and also everyone gets a little bit more coffee!

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The layering on a square tiramisu looks amazing

The recipe can be amended for people who don’t like coffee too. A couple of months ago, I received a commission for a birthday party which included a fresh fruit tiramisu. In this case, I replaced the coffee and such with a mixture of fruity beverages including Chambord (raspberry liqueur) and a raspberry vodka. Instead of chocolate in the layers and on the top, I filled the middle with diced up fresh berries and the spent far longer than necessary arranging the berries on top to look beautiful including fanned strawberries!

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Boozy Tiramisu

Prep time – 30 minutes, Chilling time – 4+ hours

Ingredients:

3 packets ladyfingers

350ml cold coffee

250ml coffee liqueur

100ml white rum

750g mascarpone

300ml double cream

1 tsp vanilla extract

100g icing sugar

400g dark chocolate

 

Chop up the chocolate into medium to small chunks and set aside

 

Place the mascarpone in a bowl and beat it until soft.

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Add 50g of sifted icing sugar and the vanilla and beat again.

Add the cream and slowly beat until a smooth thick mixture is formed. Be careful not to overwhip as the mix can become stiff and grainy.

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Mix the coffee, rum and liqueur together

 

Place the ring from a nine or 10 inch springform tin onto your serving plate to use as a mould.

Take the ladyfingers and dunk each one into the coffee mixture for a few seconds and then place them vertically against the edge of the tin with the sugared side facing inwards. Repeat this with more of the fingers until you have gone around the entire ring. If you are using ones which have writing on them, try and make sure the writing goes the same way on each of he fingers for a more professional finish!

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Line the bottom of the tin with a single layer or ladyfingers dunked in coffee – you don’t need to fill in all the gaps as they will continue to expand as the coffee soaks through them.

Spread a layer of the mascarpone mix onto the ladyfingers. I tend to find this is easiest using a piping bag to pipe on a layer and then spread it out.

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Sprinkle on just under a third of the chocolate.

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Add another layer of dunked ladyfingers, mascarpone and add just under half the remaining chocolate.

Add a final layer of each of the filling ingredients and make sure that the chocolate on the top covers the whole of the cream layer – if you don’t have enough, you can sprinkle some drinking chocolate on first to make sure any gaps don’t stand out!

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Chill in the fridge for at at least 4 hours so the filling can set.

Remove the tin and serve – you can always wrap a ribbon around the outside to jazz it up if you feel like it!

 

You can also make this in a large dish or individual martini glasses where you don’t need to line the outside. If you do this, the desserts only need to be chilled until they are cold as they don’t need to set or alternatively, you can serve them immediately!

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This keeps for a few days in the fridge – just make sure it is covered!

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Let me know if you try this at home! Give me a tag on Instagram if you have a go as I love seeing what people have made! If you enjoyed baking this and are looking for a bit more of a challenge, why not try out my Battenberg cake or check out last week’s recipe for butternut squash soup to help get you through this winter – this morning was the first day where the grass outside was frozen.

Have a good one and I will see you next week with an amazing recipe for lasagne!

H

Butternut Squash Soup

This week took a turn for the cold. With the promise of warm air being bought from Ex-Hurricane Ophelia, we were looking forward to at least a bit less of a bite in the air however up in Durham, it’s just got colder and colder. One of the upsides of the cold is that it’s now soup season! When you are feeling cold after walking home from work or just a bit under the weather, soup is a wonderful pick me up that is really easy the make and incredibly warming.

I am a huge fan of butternut squash soup owing to its simplicity to make and also how delicious it is. You can get 6 portions from one recipe which is ideal as the soup freezes very well and can be whipped out, defrosted and reheated in the span of 15 minutes for a quick and easy dinner. It is also perfect for a starter when entertaining as soup is very easy to spruce up to give a posh finish. I tend to use a teaspoon of cream, a little chilli oil and some chilli flakes as I really like spicy food and the three garnishes give a professional look to the dish.

Another benefit of soup is that you can dip bread in it. Fresh bread – still warm from the oven – is the perfect item for dipping. It makes the whole meal special and just adds to the experience. I try to make soup at university as it is very cheap to make and takes very little effort which is good when I am tired at the end of a week. The recipes are very transferable and you can substitute in different vegetables of your choice to make the soup your own.

Butternut Squash Soup

Servings: 6 – Cost per serving: about 50p – Prep Time: 20 minutes – Cook time: 30 minutes

1 large or 2 small butternut squash

2 onions

1 litre vegetable stock – made to half strength

2 cloves garlic – minced

Salt and Pepper

Olive oil

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They only had small butternut squashes in the shop so I had to use two 😦

Preheat the oven to gas mark 6 (2000C).

Slice the butternut squash into 1-2 cm thick slices and arrange on a baking tray.

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Grind some pepper and and sprinkle some salt over the butternut squash, drizzle with olive oil and place into the oven for half an hour, turning halfway through.

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After it’s cooked, the butternut squash will go slightly darker and translucent

About ten minutes before the squash comes out of the oven, roughly chop the onions and fry them in a large pan over a medium heat until they start to turn translucent – add the minced garlic.

Remove the squash from the oven and add to the onions.

Pour in the stock and simmer for 10 minutes to make sure all the vegetables are cooked

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Let cool for a few minutes and then blend until smooth.

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I ended up blending the soup in batches as the blender wasn’t big enough for it all. Alternatively you can use a stick blender!

Add salt, pepper and more stock powder (dry) to taste

Enjoy hot with some bread and a sprinkle of chilli flakes

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Let me know if you try this at home – you can find me on Instagram @thatcookingthing. If you enjoy simple recipes, why not try my macaroni cheese or if you are looking for something a bit sweeter, try your hand at making a Battenberg cake. It’s easier than you would expect!

Have a good one and I’ll see you next Monday with a recipe for an amazing tiramisu cake!

H

Battenberg Cake

The idea for this particular post actually came from one of my housemates. I was feeling rather uninspired and asked around what they thought I should make and one of them suggested this – I did make her a Battenberg birthday cake a few years ago. I am really glad she suggested this though as I forgot how nice fresh Battenberg could be!

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Battenberg decorated with golden Marzipan and Macarons

Battenberg cake has a light, almondy sponge and can be flavoured with several different things. While the standard Battenberg cake is a long, 4 segmented pink and white chessboard, it has spawned a myriad of other cakes. The first one I made was back in 2011 after the Great British Bake Off technical challenge was Mary Berry’s Coffee and Walnut Battenberg. As a lover of both coffee and walnut cake and baking, I had to try it out! The cake itself was really good but as I discovered, I am not the biggest fan of marzipan! Since then, I have seen countless variants on the Battenberg popping up, some with chocolate, some with mint or green tea. You can even make circular Battenbergs now though that does seem a little time consuming to me!

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Coffee and Walnut Battenberg Cake from way back when in 2011

It is traditional to glue the sponge and the marzipan together with jam (either strawberry or apricot) however I don’t really like jam that much so I tend to use buttercream. The cake is reportedly accepted to have been created for the wedding of Louis Mountbatten to Princesses Victoria (granddaughter of Queen Victoria) however there do seem to be appearances of the Battenberg cake under other names. The cake is so distinct that the black and white squares on police cars and ambulances are called Battenberg Markings as they look so much like the cake.

The recipe below can be doubled to make two or three cakes (depending on the rise). Cook the white and pink sponges separately and then carve them up to create the long squares for the cake. The last time I made this, the sponges didn’t rise as much as I hoped so I ended up with three slightly smaller, square Battenbergs instead of two larger but squashed cakes.

 

 

For the cake

175g softened butter

175g caster sugar

½ tsp vanilla extract

¼ tsp almond extract

3 eggs

150g self-raising flour

50g ground almonds

2 tbsp milk

 

For the Icing

100g very soft butter

150g sifted icing sugar

½ tsp vanilla extract

500g marzipan

 

 

Preheat the oven to gas mark 4 (1800C)

Line an 8 inch square tin and use the parchment to create a divider down the middle

Cream the butter and the sugar together until light and fluffy.

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Add the extracts and beat again.

Add the eggs one at a time with a small amount of flour to prevent it curdling.

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Add the last of the flour and the almonds and beat gently until it is all combined adding the milk to slacken the mixture down slightly

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Take out half of the mixture and add a small amount of red/pink rood colouring until the batter reaches the desired shade.

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Pour the two colours of batter into different sides of the tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Leave to cool on a wire rack.

 

Beat the butter for the icing and add the icing sugar and vanilla.

Beat until soft and smooth.

Trim the edges off the cakes to remove the caramelization.

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This cake gived 6 pink slices, enough for 3 Battenbergs!

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Cut each cake in half lengthwise and trim until each piece is square.

Using a thin layer of icing, stick the four lengths of cake together, put a thin layer of icing around the outside and place in the fridge for half an hour.

 

Roll out the marzipan to you desired thickness.

Place the cake (icing side down) onto the marzipan and add a thin layer of buttercream to the exposed side of cake.

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Wrap the marzipan around and trim off the excess.

Trim the edges of the cake the reveal the classic Battenberg pattern.

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Three Battenbergs from a double recipe!

Use the excess marzipan to decorate the cake.

 

Let me know if you try this cake at home or tag me on Instagram (@thatcookingthing). I love seeing what you guys create.

 

If you enjoyed this, why not try my Coffee and Walnut cake or for more of a challenge, my Chocolate and Orange cake? If you are also interested in savoury food, see here for last week’s post about macaroni cheese.

Have a good one and I’ll see you next Monday with a recipe for a wonderfully simple butternut squash soup, perfect for dinner on a winter day!

H

 

Macaroni Cheese

Cheese. In my humble opinion, this is one of the best foods ever invented. There are so many different varieties with so many different uses. From tiramisu to pizza to cutting out the middle man and going straight in for a fondue, a small amount of cheese can lift a dish from good to truly sublime.

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A mixture of grated cheeses

The methods of making cheese have been refined a lot over history with the earliest record of cheese being over 7500 years ago! Cheese evolved differently in different areas of world depending on the climate. Hotter climates gave rise to hard, salted cheeses as it prevented the cheese from turning however in Europe, the climate was much milder so cheeses could be aged for longer and with less salt resulting in cheese that could grow moulds leading to stronger flavours.

In terms of sweet dishes made from cheese, the most common is cheesecake however even this has changed dramatically over the years. 200 years ago – you couldn’t buy cream cheese to use and would have to make your own curds every time you made the cake. This lead to it having more of an eggy, ricotta-like flavour and texture rather than the luscious smoothness of today’s cheesecakes. Cream cheese frosting is another example of a savoury item being used for a sweet dish. The bizarre thing about this icing is that cream cheese varies massively by country. The standard recipes use American block cream cheese which is very thick however here in England, the most widely available brands are far softer and turn very runny when they are beaten making the icing turn to liquid!

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Red Velvet Cake with Cream Cheese Frosting

Macaroni cheese has been a family staple for as long as I can remember. It has been a tradition on Yom Kippur to break the fast on cauliflower cheese however my mum would make macaroni cheese for the children – me included. Hunger is definitely the best condiment because no matter how amazing this tastes normally, when you haven’t eaten for 25 hours, it is just that little bit better! Since then I have taken the recipe up to university and continued breaking the fast on in when Yom Kippur falls during the university term. The macaroni cheese keeps well and also freezes but it isn’t often that there is enough left for that to ever be an issue!

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Macaroni Cheese

Preparation time – 20 minutes        Cook time – 40 minutes

Serves – 4-6                                        Cost per portion: about 90p

 

Ingredients:

200g Cheddar – grated

200g Red Leicester – grated

40g plain flour

40g butter

1 pint milk (full fat gets the best flavour but I will use whatever I have around!)

500g dried macaroni

 

Optional:

Salt

Pepper

Cayenne Pepper (a pinch)

Nutmeg (a few grates)

One Bay Leaf

 

Preheat the oven to gas mark 5 (1900C)

Boil a pan of salted water.

Place the flour, butter, milk, salt, cayenne pepper, bay leaf and a little grated nutmeg into a heavy based pan.

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Add the pasta to the boiling water and cook for about a minute less than the packet says

Heat the sauce mix whisking continuously until it has thickened and is almost boiling – this should take about as long as the pasta.

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The sauce is thick and has coated the sides of the saucepan

Drain the pasta and stir in a tiny bit of olive oil to prevent it sticking during the next stage.

Stir three quarters of the grated cheeses into the sauce (off the heat) and season with black pepper to taste.

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Stir the sauce into the pasta and make sure it is all evenly coated.

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Pour into an ovenproof dish and sprinkle the rest of the grated cheese over the dish.

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Bake for 40 minutes or until the top is starting to brown and the macaroni cheese is bubbling.

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Spoon onto plates or into bowls and serve immediately!

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at harryshomebakery! I love seeing what you guys create at home.

If you enjoy baking cakes, why not try my Orange and Chocolate Cake or for a different savoury treat, make yourself some delicious Spiced Turkey Burgers!

Have a good one and I’ll see you next Monday with a recipe for a multicoloured Battenberg cake!

H

Chocolate and Orange Cake

Let’s talk about birthdays. I love birthdays – not just my own! I always find it incredibly stressful buying presents, especially at university. It’s really easy to get presents for your good friends as you know them but if you don’t know the person as well, what do you do? I have found that baking someone a personalised birthday cake just for them is a perfect replacement as it shows you are willing to put in a lot of effort for the person and you can tailor the cake to that persons tastes. The chocolate and orange cake in this recipe is a perfect example of this. I first made this cake during exam season last year during a large gap between exams when I was stress baking. I ended up giving most of it away as not only do I stress bake but my appetite goes down so I don’t want to eat what I make! One of my friends has just turned 22 and I ended up remaking it as his birthday cake as he really liked it last time.

This cake is wonderful as the syrup keeps it nice and moist and can give a bit of a kick if that’s what you want. It is also super adaptable as you don’t have to add the ganache which does make the whole cake a little easier to make or alternatively, you can cover the entire cake in the ganache for a beautiful shiny finish. You can also just not include the chocolate for a lovely orange cake which you can decorate with candied peel and piping work.

I like to make my own decorations for cakes which can be themed to the event the cake is for. For the cake in this recipe, I made mini orange meringues. This was more to test out the new Aga than to use meringues as decorations but luckily, they worked really well so I was able to use them on the cake. The other decoration (the chocolate nest) was made by piping tempered chocolate into a glass of Bacardi which had been in the freezer for a few hours. This meant that the chocolate set immediately into beautiful winding 3D shapes which I could then place on the cake.

The recipe below doesn’t include the decorations however I will do a post about different types of decorations in the next few weeks.

 

For the Cake:

280g (10 oz.) Butter

280g (10 oz.)Sugar

280g (10 oz.) Plain Flour

5 tsp baking powder

5 Eggs

Rind of 1 Orange

1 tsp Orange Extract

 

For the Syrup:

Juice of one orange

50 g sugar

¼ cup water

Triple sec/Cointreau (optional)

 

For the Icing:

250g Butter

375g Icing sugar (sifted)

150g Dark Chocolate

2 tbsp Cocoa

1 tsp Orange Extract

 

For the Ganache

150g Dark Chocolate

150ml Double Cream

 

Preheat the oven to gas mark 4 (1800C) and line three 8 inch baking trays.

Cream the butter and the sugar until light and fluffy.

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Add the grated orange rind and the orange extract and beat again.

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Add the eggs one at a time with a tablespoon of flour for each egg beating after each addition.

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Pour in the rest of the flour and beat until just combined.

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Pour into the baking tins and bake for 20-25 minutes or until a skewer inserted into the cake comes out clean.

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While the cakes are cooling, you can make the syrup and the icing.

For the syrup, combine all the ingredients – excluding the alcohol – in a pan.

Bring to a boil making sure that all the sugar has dissolved and then remove the pan from the heat and leave the syrup to cool. Then add the triple sec.

 

For the icing, beat the butter until it is light and fluffy.

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Add the sifted icing sugar a bit a time and beat until the icing is smooth and glossy.

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Add the orange extract and cocoa and beat again.

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Melt the chocolate in the microwave remembering to stir every 20 seconds to prevent it burning!

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Pour the chocolate in and beat again. Do not do this with the beaters running as they will just knock the chocolate onto the sides of the bowl which is not particularly useful…

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To assemble the cake, attach the first layer to the cake board or plate with a tiny amount of icing.

Brush a layer of syrup onto the top of the cake to keep it moist and then add a layer of buttercream

Repeat with the next two layers adding them upside down to give a smooth top to the cake.

Cover the entire cake in a thinnish layer of buttercream – there should be just enough left to do this without the cake peeking through too much!

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Place the cake in the fridge for a few hours to firm up the buttercream before adding the ganache

 

For a raindrop look, heat up the cream in a pan and add to the dark chocolate in a bowl.

Leave for at least two minutes for the chocolate to melt and then stir until combined.

When the ganache is at room temperature, pour it into the centre of the cake and spread it evenly over the top of the cake.

Using a spoon or a piping bag, pour some extra ganache over the edges of the cake and let it run down the side.

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To coat the cake completely in ganache, double the quantities in the recipe.

 

Decorate the cake with chocolate and orange decorations.

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at thatcookingthing! I love seeing what you guys create at home.

If you enjoy baking cakes, my Coffee and Walnut Cake is a wonderful addition to any afternoon tea or if you are looking for a simple dinner try my delicious Spiced Turkey Burgers

Have a good one and I’ll see you next Monday with a recipe for the cheesiest macaroni cheese you will ever eat and believe me, it is stunningly good!

 

H

 

 

 

Spiced Turkey Burgers

I first came up with this recipe a couple of years ago at uni when I was introduced to the wonderful world of dumplings by one of my housemates at university. The dumplings that she makes use pork as their base meat and because I don’t eat pork, I ended up using turkey and beef instead. The recipe is adapted from the recipe for turkey dumpling filling which I use. I will get onto dumplings in a later blog post because they are just amazing! I definitely benefited from living with such an accomplished cook at university. One of my favourite dished that I was taught was for sticky salmon and you can check out the recipe for that on her blog Yan and the Yums. I would recommend it as the recipe is super simple and will wow your friends and family!

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Turkey Dumplings. Plain on the top and curried on the bottom

Back to the turkey burgers, I tend to get several meals out of each recipe. If I eat them with a bun, I will eat one burger per serving but if not using a bun, I would recommend serving two burgers per person. Obviously, the larger you make the burgers, the fewer you will get out of the recipe! I love spices in food and as you will notice as this blog goes on, many of the recipes have a base of spring onions, ginger and almost always garlic.

On a separate note, I have just moved into my house for the fourth year of university so don’t be alarmed if my photos suddenly have a different background! We have and Aga this year and I am used to cooking on a gas hob and a fan oven. I will continue giving all my cooking times and such as if I was using a standard oven and hob like at home as the Aga cooks faster than I am used to!

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Our house Aga! It’s so hot in the kitchen but in winter it’s just divine.

 

 

 

Spiced turkey burgers

Makes 6-8 Burgers      Price per Portion – around 75p per burger

Preparation: 15 minutes – Cooking time: 20-30 minutes

 

Burgers

500g turkey mince

1 Bunch Spring Onions

2 inch piece of ginger

3 or 4 cloves of garlic

1 chilli

2 eggs

 

Optional

2 tbsp. Soy sauce

Salt

Pepper

Breadcrumbs

 

Finely chop the spring onions and put into a bowl.

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Finely chop the garlic, ginger and chilli and add to the spring onions. I like the taste of the garlic and ginger to be quite strong but if you prefer them to be more subtle, just use a little less! The same applies for the chilli as I like my food quite spicy.

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I like to use red chilli where possible just because the colour stands out more but as you can see, we only had green ones left!

Add the eggs and if you are using them, the salt, pepper and soy sauce.

Mix together until the egg loses its gelatinous quality and is a little foamy

Add in the turkey mince a bit at a time and mix until everything is just combined. Do not over mix or the mince will turn to mush!

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If you wish to add a handful of breadcrumbs, they will help absorb any excess moisture from the meat.

 

Heat a frying pan with a little oil in it (maybe half a centimetre or so)

Take a large dollop of mixture and using moistened hands, shape it into a burger patty and place it in the pan. I tend to be able to get two or three in the pan at a time.

Make sure the burgers don’t stick but other than that try not to touch them for about five minutes until the meat and egg starts to cook which will give the burgers structure.

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Flip the burgers and cook for five minutes on the other side. If they brown too quickly, turn down the heat. Make sure the burgers are fully cooked before eating.

 

I serve the burgers with a sweet and spicy sesame sauce made with two tablespoons of tahini, a healthy teaspoon of Sriracha (chilli sauce) and two teaspoons of runny honey. Obviously you can play with proportions to how you are feeling at the time. There’s nothing like trial and error to work out what you like!

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at Harryshomebakery! I love seeing what you guys create at home.

See here for the last recipe from my Cooking from Basics series – deliciously perfect homemade pizza or here if you fancy trying you hand at making a death by chocolate tart with 4 types of chocolate and a salted caramel layer!

Have a good one and I’ll see you next Monday with a recipe for an orange and chocolate layer cake with a shiny ganache coating and fragrant orange scented booze soaked layers!

H