summer solstice


 June 21st 2023: the summer solstice.
The garden is blooming and the sun is hot.
Time to enjoy our meals: breakfast, lunch and supper in the garden.

Here's a recipe for a beetroot and halloumi burger, a delicious plant based alternative to a regular burger.


100g bread
1x400g chickpeas, rinsed and drained
250g beetroot
1 clove garlic
handful fresh parsley
1 tbsp ground cumin
1/2 tsp salt
ground black pepper
1 egg
1-2 tbsp oil for shallow frying

To assemble:
250g halloumi cheese
6 brioche burger buns
lettuce
mayonnaise or relish of choice

Peel and halve the beetroot and steam or microwave until tender.
Place the bread into a food processor and whizz to form breadcrumbs. Transfer to a large bowl.
Place all remaining burger ingredients into processor and whizz again until just mixed. It's nice to have a few chunky bits in the mixture to give texture.
Add to bowl with the breadcrumbs and stir to combine.
Shape into 6 patties and chill in fridge for about 30 minutes.
Heat oil in pan over a moderate heat and fry the burgers until brown and crisp on the outside and heated through- about 3-4 minutes each side.
Remove and keep warm whilst you fry the halloumi slices 1-2 minutes each side.
Assemble the buns and enjoy!





I originally made this recipe in my thermomix and have adapted it for non thermomix users.
My thermomix is a recent addition to the kitchen and I can thoroughly recommend it!

Comments

  1. JuliaJune 21, 2023 at 1:57 PM

    Happy summer solstice! Unfortunately, It's raining here and has been all week so we are not able to enjoy the the longest day of the year and first day of summer as I would like. Your garden is looking lovely and lush I must say.

    ReplyDelete
    Replies
    1. annieJune 28, 2023 at 12:50 AM

      Thank you Julia. I hope the weather has improved for you and that the sun is shining.

      Delete

Post a Comment

Popular posts from this blog

A Collection

Image
    I have a book on my bookshelf, one of many now, which has been with me for decades. A book which has moved house with me over the years; packed into a box, along with other volumes, to re-emerge into its new position, on a new shelf, in a new home. Firstly in halls of residence at university, then in a rented flat when I started my first job. Next, after I was married, it found a spot on a shelf in our first home. For a while, it was relegated to a box in the attic when space was at a premium, but for the last 15 years, it has been on the bottom shelf of a wall of bookshelves in our little snug. The book in question is Good Housekeeping's New Basic Cookery. A certificate glued inside the cover states it was awarded to a young girl in her second year of secondary school as Eaton House prize. The young girl was me; the prize was for all round achievement for the previous year. I was asked what sort of book I would like as my prize and I requested a cookery book. To be honest...
Read more

January... and a tomato and lentil soup

Image
So we here we are, a couple of weeks into the new year and, in an effort to cheer up the grey, gloomy weather, I have been cooking all the comfort foods; pasta, soups ....and baking bread. Looking back through my posts, I realise that soups feature quite regularly, but I make no apologies! Soups are nourishing, comforting and delicious. So here is another soup recipe, this time for Tomato and Lentil soup. I made this soup, first at home and then with a group of children at the Home School club our granddaughters attend. The children were enthusiastic helpers and enjoyed chopping the onion, smelling and grinding the spices and then tucked into a bowlful each, along with some of the parents, around a large table at lunchtime. On a slightly different note, I have recently become interested in the work of  Tim Spector , a renowned scientist who has done a lot of research lately into the gut microbiome and the effects it has on our health. I find it a fascinating topic and one which is ...
Read more

Shredded Brussel sprout salad

Image
 It's the first Sunday of Advent and Christmas is fast approaching. Here in my Fenland Kitchen, sprouts are on the menu and I'm reminding myself that the, sometimes maligned, Brussel Sprout is not just for Christmas! So let's give them some love!  Rule number one is not to boil them into submission. Overcooking results in an unpleasant smell and is possibly the reason a lot of people claim that they do not like sprouts. Steaming or stir frying are the way to go ... or roasted as in this  recipe  by Love&Lemons. Alternatively, Brussel Sprouts are delicious raw and make a lovely salad. I hope you will enjoy this  recipe with a hint of sweetness from the apple and cranberries and agree that sprouts can be delicious! Speak soon. Annie x
Read more