Red Lentil Burger

I have been wanting to try eating healthy and the possibility of adding more plant based protein into my diet starting 2023.  Cutting down on meat protein and seafood such as prawns and squid and oysters will be in my wish list for 2023. For a start, I tried making burgers from red lentils and really it was delicious, flavourful and crispy on the outside and soft on the inside. There are many red lentil burgers on the internet. I chose one that is easy to prepare and oven baked for a healthier version. A keeper for sure. 

I can make 4 burgers from one recipe

the slightly sticky texture after blitzing in a food processor makes it easy for shaping

the ingredients in this burger mixture are red lentils, carrot, onions, sawtooth coriander, garlic and seasoning of my choice ( smoked paprika , black pepper, and salt )

a food processor is a must have in my kitchen..my useful helper

Red Lentil Burger - makes 4 piece

Ingredients:

red lentils - soaked for 3 hours, drain dry

Half carrot- cut into small chunks

6 Sawtooth coriander

4 shallots

3cloves of garlic

1.5 tbsp olive oil

1 tsp smoked paprika

A dash of black pepper

Salt to taste

Blitz the ingredients above in a food processor until you get the right texture. Not too fine. Divide into 4 portions and shape them into burger size.

Line a greaseproof paper on a baking tray . Brush paper with olive oil. Place the burgers on the baking tray and bake for 20 to 25 mins.  Flip burgers over and further bake another 5 mins @200 C.

Take out once the burgers aregolden brown and crisps.

Curry Fish Head Mamak Style

My favourite curry is the Curry Fish Head Mamak Style. Hot spicy and the fragrance from Halba Campur ( Mix Fenugreek) makes the curry tasty and delicious. This curry is easy to whip up and had it cooked in 50 mins. I used Alagappa's Fish Curry powder. I find the taste more authentic for Mamak  Style curry. Vegetables I used for the curry are just okras and fresh tomatoes. 

delicious curry to serve to loved ones

Okras and tomatoes goes well with this curry

Halba Campur are mix fenugreek seeds

Curry Fish Head Mamak Style

Ingredients 

1 med sized fish head

8 Okras

5 tomatoes - cut into wedges

4 tbsp Alagappa's Fish Curry powder ( mix with 2 tbsp of water into a paste)

1tbsp of ground dried chilli

6 shallots- sliced

1 clove garlic - chopped

2 slices of ginger

1sprig of curry leaves

2tbsp of Halba Campur

1cup of thick coconut milk

2 cups water

2 tbsp tamarind paste

5 tbsp of cooking oil

Method:

1. Pour 5 tbsp of cooking oil into pot and saute shallots , ginger , garlic curry leaf and curry powder and chilli paste till fragrant. 

2. Add in Halba Campur and add in thick coconut , tamarind paste and water. Once it boil ,add in fish head . Add in Okras and tomatoes and simmer under med low heat. Once the curry is boiling, add salt to taste. Off heat and serve with rice.

Vanilla Apricot Ice Cream With Butterscotch Caramel Sauce Topping

Ice cream is mostly everyone's favourite . Adults and kids alike just love them. Me, is one big fan of homemade ones. Why? Reason being I can control the amount of sugar and I can have whatever flavours I like. Having a ice cream machine makes making ice cream easier. Lessen steps and the ice cream turns out more smoother too. This time, I made Vanilla Apricot Ice Cream and top with Butterscotch Caramel Sauce. So good. A pair made in heaven. I used canned apricot as fresh apricot not in season . Anyway canned one taste just as good. 

 

Smooth and creamy texture

topped with butterscotch caramel sauce

always thaw the ice cream for 2mins for easy scooping

I always prepare a jar of butterscotch caramel sauce for ice cream

vanilla beans from the vanilla extract

put them into the milk and heavy cream for the vanilla flavours

Vanilla Apricot Ice Cream With Butterscotch Caramel Sauce Topping

1 cup heavy cream

1/2 cup  milk

3/4 cup sugar ( I reduce to 1/2 cup sugar )

1 can of Apricot

1 tbsp of vanilla extract 

Method:

Combine the cream, milk, sugar and vanilla extract  in a medium saucepan and heat over medium heat, stirring , to dissolve the sugar. Place the pan in the ice bath and stir occasionally until it cools to room temperature. Transfer to a container , cover and refrigerate until thoroughly chilled about 3 hours.

About an hour before you churn the ice cream, add in the chopped and blended Apricots mixture.  Freeze in ice maker according to the manufacture's instruction. Transfer to a container and freeze until firm about 2 hours. Serve with Butterscotch Caramel Sauce.

Butterscotch Caramel Sauce

4 tbsp of unsalted butter

1/2 cup packed dark brown sugar

1 tsp flaky salt

1/2 cup heavy cream

1tsp vanilla extract

Method:

1. Melt butter in a heavy saucepan over medium heat, once butter melted, stir in dark brown sugar, salt and heavy cream. 2. Keep stirring with a rubber stapula until well blended for 4 to 5 mins. Scraping the sides occasionally.

3. Remove the mixture from the heat, add in the vanilla extract. Once cooled you can add in a tsp of whiskey if you like ( optional ) 

4. Store in glass jar. It will thicken once cooled. Can store in fridge and reheat in microwave.