Carrot, Cumin and Kidney Bean Burgers

Carrot, Cumin and Kidney Bean Burgers

Gratitude for this meal idea goes to Laura, who I am sharing my quest for better cooking for one with.

After a previous bad experience making vegetarian burgers that contained kidney beans, I wasn’t immediately sold on the idea of these burgers. The gross burgers I made a year or so ago were dry and unpleasant, and so I was like “will this be more of the same?” NO. No it won’t. These burgers are excellent, cheap and straightforward to make. From Laura’s suggestions I made some additions to the original recipe, such as increasing spice and eating with halloumi. I also added some garlic, because if there’s one thing that Nigel Slater has taught me, it is that anything is greatly improved by the addition of garlic.

I think if you leave the mixture in the fridge for a bit you could probably put these on the barbecue. This I am keen to try because one of the few things I am not sold on for being fully vegetarian is not being able to have proper barbecues. I mean, there’s nothing like a beef burger or a sausage that tastes of delicious charcoally grill, right? So I’m hoping that these burgers might make a good substitute (or I will just continue with my occasional lapses back into eating meat).

frying burgers

I also probably need to invest in a new grater. And a garlic crusher. I spent far too long trying to grate the carrot because we don’t have a box grater, which makes grating more than a small amount of something really inconvenient. Then when I was grating the garlic I managed to also grate my thumb. Genius.  It is useful to have effective kitchen tools.

Oh, and if you were wondering what my soundtrack to making these burgers was, it was this little guy chewing his cardboard tunnel: tiny rabbit

Continue reading “Carrot, Cumin and Kidney Bean Burgers”

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Iced Apricot and Blueberry Terrine

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I’ve had quite a crazy week – all sorts of things have been going on, and this is the first chance I’ve really had to sit down and write. In the same way that 9:30 yesterday evening was the first opportunity I had to bake. Incidentally it was well-timed, because the weather has been GLORIOUS today (apart from a brief downpour that happened to coincide with my cycle home), and I went to a BBQ at my lovely friends’ house, and they gave me homemade burgers, and I gave them this. Iced apricot and blueberry terrine.

I’ve been abbreviating and referring to it as ‘ice cream’ to people, but when we came to eat it and tried to scoop it out of the tub, it became very clear that it is not ice cream. It does not scoop, it is designed to be sliced. So sliced it was. I’m not going to lie, it mostly tastes of cream and meringue, but there is nothing wrong with that. The original recipe involved blackcurrants instead of blueberries, but not knowing where the hell to get blackcurrants (I tried both supermarket and actual market, and they don’t seem to be a thing), I compromised with the closest thing possible. And it turned out very well. This is like a test run for me before I make real ice cream for the first time, and I’m feeling pretty confident about being able to do that now.

Iced Apricot and Blueberry Terrine (adapted from Tender Vol.II by Nigel Slater)

200g blueberries (by all means, use blackcurrants if you can find them)

2 tbsp caster sugar

2 tbsp water

4 apricots

500ml cream

120g meringues (8 meringue nests – you can make your own, but I was lazy and used shop bought)

1. Put the blueberries, sugar and water into a small pan. Bring to the boil, leave to simmer for 5 mins, until the fruit starts to burst, then boil hard for two minutes until the liquid has reduced a little. Remove from heat and allow to cool a little.

2. Halve and stone the apricots, and then chop into small pieces. Whip the cream until it is thick but stop short of whipping it so far that it stands in peaks. It should be able to slide slowly from the whisk.

3. Crumble the meringues into small chunks, then fold gently into the whipped cream with the chopped apricots. Pour into a freezer-proof box (roughly 24x12x7cm) lined with cling film. Pour the blueberries on top, then gently swirl them through the mixture. Fold the overhanging cling film over the top and freeze for at least 4 hours. To serve, cut into thick slices with a sharp knife.

 

Next week: Chocolate Chip Cupcakes!