I remember seeing this idea online a few years ago, sorry I cannot remember where, and I have been making my own stance on it ever since – Cheeseburger Wraps!
This is basically all of the elements of a cheeseburger, in non-burger form, served in a wrap.
I start with softening off a chopped onion, before adding minced beef and browning.
Then, I drain most of the liquid from a tin of tomatoes, before adding in the nice chunks. I guess you could use fresh tomatoes chopped up for this. Allow to bubble together for a bit. Now for the fun! Pour in American-style mustard and ketchup – or any other condiments you like on your burger – and I add a little bit of dried basil too, along with some garlic powder and a good grind of black pepper.
Now, add a couple of chopped gherkins – or dill pickles as some people call them – and finally, it’s time for the cheese. Personally, if it’s a cheeseburger, it has to be plastic cheese in my view, otherwise known as cheese squares.
Allow it the cheese to melt and then serve in wraps – you may need a fork or a spoon, as they can get quite messy.
Of course, you could serve this with pasta or rice for an equally yummy dinner.
Like many of us, I am partial to the occasional takeaway breakfast. But I’m also aware of how unhealthy they are and that they’re pretty expensive, so, I thought, ‘why not have a go at home?’.
So, I did! Only, we had this for dinner instead of breakfast. This is what I did.
I started with a pack of sausage meat, which I bought from the butcher, to which I added one very finely chopped rasher of bacon, some onion salt, black pepper and an egg and squished it all together with my hands until nice mixed.
Then, I made round patties, the size of an English breakfast muffin, and added it to a hot oiled saucepan – listen for that satisfying sizzle! Give it a couple of minutes on each size to cook through properly.
Take a toasted muffin, put a slice of cheese of your choice on the bottom half, then the sausage patty and finally a poached egg, before topping with the other half of the muffin.
And there you go, a takeaway breakfast muffin at home!
I used egg poacher silcone cups to get uniform eggs, which made it easier to stack my muffins. They’re really easy to use, just pop them in boiling water and poach away!
Feeling in the mood for something Oriental, I whipped up a simple sweet and sour chicken for dinner last night.
It’s really easy to do.
Dice up two chicken breasts (a breast per person), and add to a wok, which is already heated with coconut oil and cook. Partway through cooking, add some chopped peppers – colours of your choice – and if you fancy it, slivers of carrots.
Meanwhile, put some rice on to boil, I just used basmati, but you can use whichever rice you like the most.
In a jug, add the juice of a tin of pineapple chunks, a good generous squeeze of tomato ketchup (yes, you read the correctly!), a good dash of white wine vinegar and some honey and give it a mix. Taste to see if it’s to your liking and add more of whatever you think it needs until you are happy. I also added a little cornflour slurry (cornflour mixed with water) to help thicken the sauce.
Add the sauce to the wok and give it a good stir to make sure the chicken and veggies are nicely covered. Allow to bubble until the rice is done then throw in the pineapple chunks right at the end.
Serve and enjoy!