Bad Boy Bean, Veg and Cheese Burgers

Get these in your face, NOW!

This was a result of trying to find a way to get rid of some tins of beans which I have been trying to get out of the cupboards since JANUARY after I realised the boy detests Red Kidney Beans and I’m not overly keen on them either.

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INGREDIENTS: Makes 8. I know the picture shows 6 but they were unreasonably huge! I misjudged.

250g Mozzarella

1 x 400g tin of red kidney beans, rinsed.

1 x 400g tin of baked beans, rinsed.

3 small sweet potatoes diced.

Onion, frozen is fine.

3 slices of bread worth of breadcrumbs (I toasted ‘freezer bread’ for this and then put it a slice a time through my food processor).

Garlic granules, onion powder, paprika.

About 300ml stock.

METHOD

I’m not going to tell how I actually made it, I’m going to tell you how it should have been made.

Make up the stock and add the onion, sweet potato and drained beans to a big pan and boil till soft in the pan.

You may have used just enough stock to basically turn it into a semi solid mush, this is good.

Drain the mixture of excess water.

Grate the mozzarella (if you can, I gave up and just tore it into little pieces) and add that, the vegetable/bean mix and breadcrumbs into a mixing bowl.

MASH IT.

Leave to cool until you can safely touch it and mould into patties.

Place on a tray, cover in cling film, and then place in the fridge for at least 30 minutes, ideally longer.

Bake in the oven for around 35 minutes on a high heat it you like them crispy like me, flipping half way through.

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Yes. I had two burgers. I was hungry. I didn’t have any sides if that somehow makes it better.

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Batch Cooking My Work Lunches: Brown Lentil Dahl/Soup

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I call this Dahl/Soup as it was supposed to be a soup, and by some definitions still could be, but it could also resemble the texture of a Dahl. I will leave it to your own judgements to decide what side it falls on.

WARNING: If you use dried lentils like I did then bear in mind they may need soaking for up to 12 hours before hand. Do not attempt to skip this step. Always follow the instructions on whatever lentils you use.

INGREDIENTS

300g Dried Brown Lentils

Frozen Peas

Frozen Onion

Minced GingerGarlic (about 2 tablespoons worth)

Turmeric, Cinnamon, Pepper, Curry Powder, Rapeseed Oil, Tomato Puree

1 Litre of vegetable stock

1 x 400g tin of coconut milk

METHOD

Prep the lentils, begin soaking (if needed) the night before.

Cook the lentils in the stock for about 40 minutes or according to your packet instructions.

Once the lentils are cooked add the frozen peas and onions and coconut milk.

In a little pot or ramekin mix 1 teaspoon of rapeseed oil with the 2 tablespoons of minced gingergarlic, 1 teaspoon of turmeric (there ain’t no party like a turmeric party), 1 teaspoon of cinnamon, 1/2 teaspoon of black pepper, 1 tablespoon of tomato puree and 1 teaspoon of curry powder.

When the lentils, peas and onions are nearly all cooked and thickening up add the seasoning and mix in.

This makes 4 portions that will be fine for hearty stomachs, or you could make 3 decadent portions.

Batch Cooking My Work Lunches: Yellow Split Pea Soup

Hi everyone,

Don’t worry, my silence on here was due to problems with our internet connection, not a mental health breakdown. Did you miss me?

(Tumbleweed blows past)

Anyways, this is what I made last Sunday. It made three portions of yummy soup. Three g e n e r o u s portions of soup, so really if you have a normal size stomach instead of one the size of Australia then it will probably feed you for a lot more days.

I was trying to make some sort of pease pudding type thing from a recipe in ‘The Bean Book’  by Rose Elliot (a book I borrowed off my sister in law over a year ago and am yet to give back), but then decided it was going to be mush, and who wants that? So I blitzed it into soup.

You will need:

250g Yellow Split Peas

2 x celery sticks

Leek

Carrot

Onion

2 Litres of stock

Turmeric, because like my previous post ‘There ain’t no party like a Turmeric party’

 

METHOD

Cook the yellow split peas first in about 3/4 of the stock till soft. Don’t do what I did which was leave it thinking it would take ages only to come back not long later and see all the water had absorbed and the peas were only just saved from being stuck to the bottom of the pan.

In a separate pan lightly cook the leeks, carrots, celery and onion until soft but not burnt.

Add all together, with the remainder of the stock and as much turmeric as you feel is decent and when you feel ready add it to a blender and blitz the cr*p out of it.

WARNING!

If you have a nice pristine white blender, then I’m sorry to say you may risk staining parts of it permanently yellow due to the turmeric.  I like yellow so I like the look, but you might not. If you don’t want this to happen leave out the turmeric.

Take into work and be the envy of your colleagues.

 

Store Cupboard Hummus

Although my tin collection is going down I still have plenty of tins on long term lease in the cupboards. 2 were banished today.

STORE CUPBOARD HUMMUS

INGREDIENTS

1 X 300g tin of Broad Beans

1 x 400g tin of Chickpeas

Garlic

Lemon Juice

Tahini Paste

Paprika

Olive Oil

METHOD

There’s not much to it. Empty the tinned beans and rinse them. Boil them for about 10 minutes to soften them up. Pour into a food processor (if you have a small one like me you may need to do it in batches) and add lemon juice, olive oil, garlic, tahini paste and paprika to taste.

I didn’t really keep track but I estimate I used roughly 6 tsp of tahini, 5 tbsp of olive oil, 3 tbsp of lemon juice and lots of paprika and garlic as you can never have too much.