Oliver's JUMBO beef burger! 500g or 1 pound of organic beef mince
1 egg (whisked)
1tbsp Worcestershire sauce
1tbsp dried onion flakes
1tbsp dried garlic or garlic powder
salt and pepper
olive oil
2 tbsp Hellman's mayo
4 tbsp Heinz ketchup
8 avocado slices
4 thick slices of
tomatoes
PREPARE AND COOK -
In a bowl, lightly mix together the beef mince, egg, onion,
garlic and Worcestershire sauce. Shape mixture into desired burgers size. Brush each burger with olive oil and
season with salt and pepper. Grill for about 3 minutes on each side or to your liking.
TO EAT -
Toast the buns under the broiler until nice and golden. While the buns toast, mix together the ketchup
and mayo. Spread each side with the ketchup mixture or you may choose to have this as a dipping sauce like Oliver. Place
the burger onto the toasted bun and top with a slice of cheddar. Place under the broiler to gently melt the cheese.
Add the avocado and tomato and ENJOY!
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Olivia's SPECIAL turkey burger! 500g or 1 pound of organic turkey mince
1 egg white (whisked
till frothy)
1tbsp of dried sage
1tbsp Worcestershire sauce
1tbsp dried onion flakes
salt and pepper
olive oil
4 slices of Brie cheese (rind removed)
4 slices of ripe tomato
4 leaves of lettuce
2 parts
prepared Cranberry sauce
2 parts Hellman's mayo
PREPARE AND COOK -
In a bowl, lightly mix together the turkey mince, egg white, sage, onion and Worcestershire sauce.
Shape
mixture into desired burgers size (if you like them big, make 2 burgers). Lightly brush each burger with olive oil and season
with salt and pepper. Grill until fully cooked through.
TO EAT -
Pre-toast the buns under the broiler until nice
and golden. Mix together the cranberry sauce and mayo. Spread the top and bottom of the toasted buns with the cranberry
mixture or you may choose to have this as a dipping sauce like Olivia. Place the burger onto the bottom toasted
bun and top with a slice of Brie. Place under the broiler to gently melt the cheese. Add your favorite lettuce
and tomato and ENJOY!
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Rosemary & Parmesan Breadsticks 1/2 cup finely grated Parmesan cheese or more if needed
1 tea
rosemary (finely chopped)
1 pkg puff pastry cut into 1 inch strips
PREPARE AND COOK -
Mix the Parmesan and rosemary on a large plate. Take each strip of puff pastry and roll in the cheese and
herb mixture, pressing lightly to ensure that the mixture sticks to the pastry. Twist the strip slightly and place on
a non-stick baking tray. Bake in a preheated oven at 350 degrees F until golden brown.
TO
EAT -
Serve the breadsticks with a yummy dipping sauce.
Oliver and Olivia love marinara.
ENJOY!
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Chinese Chicken Lettuce Wraps 1 1/2 lbs chicken chunks (or tenders)
1 cup sliced mushrooms
(fresh or in a jar)
2 tbsp vegetable oil
1 dash of course salt and course black pepper
3 garlic cloves chopped
1 tea of ginger (finely chopped)
zest of one orange
1/2 red bell pepper (diced small)
1 can of water chestnuts
chopped
3 scallions chopped
3 to 4 tbs hoisin sauce
Little jems, Boston bibb or iceberg lettuce (separate leaves) PREPARE AND COOK:
Slice
the mushrooms and chop the chicken into small pieces. Preheat a large skillet to high and add oil to the pan. Add the chicken
to the pan and sear the meat by stir frying for one to two minutes. Season with dashes of salt and pepper. Next add the mushrooms, garlic
and ginger. Cook for 1 minute. Grate
the orange zest into the pan. Add the chopped bell pepper, water chestnuts, scallions and cook until tender. Add
the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped chicken to a platter with the lettuce along
side. TO EAT:
Pile the chicken mixture into the lettuce leaves, fold and eat. ENJOY!
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Chocolate Crusted Key
Lime Pie! 1 1/2 cups chocolate cookies crumbs (finely crushed)
4
tbl melted butter
6 egg yolks
1 1/2 cups sweetened condensed
1/4 cup heavy cream
1/2 cup lime juice
Whipped cream and lime slices for garnish
PREPARE AND COOK -
Combine crumbs and melted butter.
Press mixture into the bottom and sides of one 9 inch pie pan or 4 small tart pans. Pre-bake the pie shell(s)
for about 10 minutes. Let cool.
Beat eggs yolks until frothy. Add the condensed milk and cream, blend
till incorporated. Add the lime juice and pour mixture into pie shell(s). Bake until the filling is just
set. The outside edges of the filling should be firm but the center should still be soft. About 25 to 30 minutes.
TO EAT -
Cool to room temperature then chill before serving. Garnish with whipped
cream and lime slices. ENJOY!
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Quick & Easy Vietnamese Pho Ga
(Chicken noodle soup with an edge!) 4 cups of homemade chicken stock or gourmet stock
1/2 tea of ginger (finely chopped)
2 whole star anise
1 whole cinnamon stick
4 large basil leaves
1 scallion (finely chopped)
4 portions
pre-cooked chicken chunks or tenders
1 pkg vermicelli noodles (pre-cooked as per pkg instructions) or enough for
4
Accompaniments - quantity based on personal preference
Hoisin sauce
Hot chili sauce
Fish sauce (this replaces the typical salt)
Steamed bean sprouts
Lime wedges
Basil leaves
Scallions
PREPARE
BROTH:
Bring the chicken stock, star anise, cinnamon, ginger, basil and scallions to a boil. Simmer
for 10 minutes. Discard the star anise and cinnamon. This is the finished aromatic broth.
TO
EAT:
Place one portion of the cooked vermicelli noodles in a deep bowl. Ladle the hot broth and chicken over
the noodles. The noodles should be totally covered with the broth. This will allow the noodles and chicken to
warm up and absorb some of the broth. Add the desired amount of bean sprouts, hot sauce, fish sauce, hoisin sauce (broth
should be a light brown after adding this), lime juice (very important). Using a SPOON and CHOPSTICKS, mix the
noodles into the broth incorporating all the flavors. Garnish with basil leaves, lime wedges and scallions.
The proper eating method consists of slurping the broth with the spoon in your left hand while picking up the noodles and
chicken with chopsticks in your right hand.
ENJOY!
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