Happy belated International Women’s Day everyone! On Sunday, Merisa asked me if I would make her some soft pretzels. And how was I to refuse? It had been a while since I’d made them – and we’d been craving them at least since we last visited friends in Amsterdam. Pretzels are a lot easier to…
Wasabi mayonnaise is a great dip, that you can use in fish burgers, sushi, and just about anything else you’d like. As its name suggests, all you need to make wasabi mayonnaise is wasabi and mayonnaise. If you want, you can just use a some mayonnaise straight out of a jar, and add wasabi to…
For my first cocktail, I’m making one of my personal favourites: the Hemingway Daiquiri. This delicious cocktail was named after the American writer Ernest Hemingway, because it was supposed to be one of his favourite variants on the Daiquiri. Both the Daiquiri and the Hemingway Daiquiri were invented in the Cuban La Florida Bar. Just…
Wraps make great lunches. It’s not your average sandwich, but not so much more of an effort to make. This wrap does require us to make an omelette first. But when that’s done, it’s basically just piling and folding and you’re done. Ingredients (for 3 wraps) 1 onion 4 to 5 eggs Parmesan 3 Wraps Lettuce…
Tonight we’ll be serving fish burgers. Not for strict vegetarians, but great for omnivores and pescetarians. And also not difficult to make. Ingredients: 1 salmon filet per burger Bun (1/2 chiabatta per burger) Iceberg lettuce Tomatoes Spring oninons Wasabi Mayonnaise Japanese 7 spices powder (or chillipowder) Salt & pepper As usual, let’s start with the burgers.…
This week, I’m making one of my classic appetizers: ‘Snøfrisk’: a fresh wrap-appetizer with smoked salmon and goat cheese. Snøfrisk’s actually the name of a Norwegian brand of goat cheese, that you can easily spread across a slice of bread. A little like chavroux, or other types of spreadable goat cheese they serve in those…
This burger’s a little different. This time no burger of the ‘the-more-meat-the-merrier’ kind, but rather the opposite: a veggie burger. Why? We have a number of vegetarian friends, and when they visit, we want to be able to offer them something that’s not just a meat dish minus the meat. And everybody loves burgers. So I…
No new burger tonight, we’re making this great easy appetizer instead. You can serve it before your burger, or you can serve it inside your burger if you’re making one of these (or, you can of course do both – which is what I did). This salsa really is minimum input, maximum output: the only…
The Californian Aunt Millie is the first Burger Night Burger I ever made. I got my inspiration for this burger from the Cheese and Burger Society website. That site (essentially a smart Pavlovian advertisement for an American cheese brand) offers 40 (non-vegetarian) great looking burger recipes, and the Aunt Millie is one of them. I added avocado…