Saturday, 28 June 2014


Not so much recipes as ideas...

I make burgers for flavour not bulk, so leave out breadcrumbs and egg. (I don't care whether this means I make patties or whatever, not burgers!)

I tend to just use mince without adding breadcrumbs. As far as I can tell, while breadcrumbs add bulk, they just absorb the fat and I would rather have smaller meatier burgers!

Since I don't use breadcrumbs, I also don't need to add egg to bind everything together either.

My basic burger mix is just oregano/basil (dried or fresh), and black pepper (and maybe some parsley).

This is tasty in itself, in a bun (either soft white or ciabbata) with mayonnaise, or relish or with tangier sauces on the bun like Reggae, peri peri or sweet chilli...

I mix it up, divide into however many and cook (usually on a george forman grill).

Other variations include (mix and match!)

grated onion
crushed garlic
chopped chillies
coriander leaf

dash of Worcestershire sauce
dash of Tabasco

pinch of cumin
pinch of ground coriander seed

Adding a little pocket of cheese or crunchy mustard in the middle of the burger. (Make two small burgers, push a dent into the centres, add filling then squish together)

You might also like:

Citrus Cake

Barbecue Ideas

Chilli Beef Stew

Beef in Beer

Kofta Curry

Spaghetti and Meatballs

Stuffed Peppers

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Sunday, 8 June 2014

Chocolate Mousse

This is from a Jackie Magazine recipe from the 80s.

Serves 2 (but quantities increase well)

Melt 4oz of milk chocolate in a bowl (either microwave or over a pan of hot water). Can be cooking or eating chocolate.

Separate two eggs. Beat the yolks and add into the melted chocolate (mix fast and thoroughly).

(Fun way to separate eggs here)

Beat the two egg whites until they are stiff (do the 'upside-down bowl over head test' at your own risk), then fold into the chocolate mixture. (Use a metal spoon to fold: cut and lift it -not stir- to keep it light and fluffy)

Put it into whatever you are serving it in and chill for an hour or two.

Good to serve with some cream on and a bit of grated chocolate, or slices of kiwi fruit

Although it won't set quite as well with, this is also nice with a bit of rum mixed into the chocolate and yolk mix (NB Rum not included in the original recipe aimed at pre and early teens!)

You might also like:

Citrus Cake

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Citrus Cake

If you already make nice cakes, this isn't the recipe for you!

Baking isn't really my thing, you have to be too precise, and it always seems a lot of time and effort for regrettably disappointing results but this simple recipe for a loaf cake produces consistent and presentable results for even reluctant bakers like me - foolproof! 

Whisk an egg, 4 fl oz of milk and 4 tbsps of vegetable oil in a bowl.

Grate in the zest of an orange or a lemon and whisk in 2 oz of brown sugar and 2 oz of white sugar.

Whisk in half a teaspoon of salt, 2 tsps of baking powder and 8 oz of plain flour and beat to make a batter.

Line a small loaf tin with greaseproof paper and pour in the batter. Put it in the oven heated to about 160c/GM4.

While the cake is cooking, add the juice of the orange or lemon to a pan with about 2 oz of white sugar (if you are using lemon juice, add a couple of tablespoons of water too, you need a total of about 100mls of liquid). Bring gently to the boil then simmer for about 5 minutes to make a syrup.

After about 25 minutes stab it with a thin knife or skewer. If there is wet batter stuck to the knife, put it back in and keep checking every 5 mins or so. (Don't worry about leaving holes in it.)

When the knife comes out clean, take the loaf out of the oven. Prog lots of holes down into it, then pour the syrup over to soak down into the holes and leave to cool.

(If you don't have any citrus fruit, this is still okay without any zest in the batter and using orange or lemon juice for the syrup or using just sugar syrup (100mls of water), or putting a few spoons of marmalade or lemon curd over the top)

You might also like:

Chocolate Mousse

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Saturday, 7 June 2014

Potato Cake

Like a Potato Rosti or Hash Browns

Great with a traditional British Breakfast 

How many potatoes you do really depends on whether you are doing this as a small side for a full breakfast for a few, or as the main staple for one or two with an egg or a bit of bacon or a sausage instead of bread. One decent sized potato (what I would call a medium size for baking) will do this as a guide.

Grate the potato (I use Maris Pipers) and then squeeze the liquid out.

I just squeeze small amounts at a time and use my hand, but you can also put it in a (clean) tea-towel to squeeze. (But I reckon I'll be washing my hands anyway and I don't want bits of potato in my washer! You can use kitchen roll instead of a tea towel, but you may end up picking bits of paper out of your mix.) I would recommend squeezing it over a bowl, otherwise you can clog the sink up (to say nothing of losing half the potato down it if you try to do too much at once). The starch in the water is quite interesting for kids to play with later too

Put the potato in a bowl and sprinkle on a small pinch of salt and grind on some black pepper and mix it in (If you can see the pepper is well distributed, you can assume the salt is too).

Lightly oil a frying pan and then press the potato into the pan. Push it down firmly and go round the edges pushing them in and down.

Cook gently for about 5-10 mins (depending on how thick the potato layer is) pushing it down all over and in and down at the sides again a few times, until you can see no more raw potato on the top. Have a quick check underneath that that side has gone crispy, if it hasn't turn up the heat for a quick blast and keep pressing it down.

Turn over to crisp off the other side. This will only take a few minutes, as the potato is already cooked through. (If you have thicker layer, you might want to quickly turn it back over to the first side to give that another quick recrisp)

This is a basic potato cake, and while good as is, you can add any herbs, seasonings and fillings you fancy. Parsley and/or thyme is good, so is garlic, chillies and/or onion (onion does make it a bit wetter so takes slightly longer to cook and crisp) or chop in some cooked bacon, ham or gammon (probably won't need any salt)

You might also like:

Spicy Chicken Drumsticks

Mushroom Rice


For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )