Vegetarian Hamburger with Pickled Carrot Slaw

There is nothing more delicious than a good burger! What appears to be something so simple depends on the quality of it's ingredients and it's preparation. Even if you’re craving a  burger, maybe opt for a vegetarian version. There are some really good vegetarian and vegan versions available. Go and choose your favourite and use it in this recipe

Serves 2

2 hamburger buns
2 vegetarian hamburgers of your choice
4 tablespoons mayonnaise
1 tablespoon miso
1 large carrot, about 300g
75g rocket
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
salt and pepper

Peel the carrot and coarsely grate. Place in a bowl with 2 tablespoons white wine vinegar, 1 teaspoon sugar, salt and pepper. Set aside to pickle.

Place the mayonnaise in a bowl and whisk through the miso. Set aside.

Cut the hamburger buns open. Heat a frying pan with 1 tablespoon olive oil and toast the buns on the cut side until golden. Remove from the pan.

Add 2 tablespoons olive oil and fry the hamburgers until golden, about 2-3 minutes on each side.

Spoon the carrot slaw on to the bottom half each bun. Lay a hamburger on each followed by a spoonful of miso mayonnaise. Top with the rocket and serve.



voor 2 personen

2 hamburger broodjes
2 vegetarisch hamburgers, naar keus
4 eetlepels mayonaise
1 eetlepel miso
1 peen van ongeveer 300gr
75gr rucola
2 eetlepels olijfolie
2 eetlepels witte wijnazijn
1 theelepel suiker
zout en peper

Schil de peen en rasp grof. Doe het in een kom met 2 eetlepels witte wijnazijn, 1 theelepel suiker, zout en peper. Zet opzij om te pekelen.

Doe de mayonaise in een kom en klop de miso er doorheen. Zet opzij.

Snijd de broodjes open. Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie en rooster de broodjes op de gesneden kant goudbruin. Haal ze uit de pan.

Voeg 2 eetlepels olijfolie toe aan de pan en bak de hamburgers goudbruin, ongeveer 2-3 minuten aan elke kant.

Lepel de wortelsalade op de onderste helft van elk broodje. Leg een hamburger op elk broodje, gevolgd door een lepel miso mayonaise. Maak af met de rucola en serveer.

Easy Cinnamon Buns

Cinnamon buns are everywhere at the moment. It takes time and patience to make your own which is definitely worth. However, we're all often short of time. If you want a quick fix but haven't go the time, try these easy cinnamon buns with ingredients available at any store.

Makes 12 buns

240 g can ready-made croissant dough
50g unsalted butter, softened
2 tsp cinnamon
6 tbsp soft dark brown sugar

Heat oven to 170C. Line a 20cm cake tin with a square of baking paper so the corners stick up (this will help you to lift the buns out).

Unroll the croissant dough from the can and lay it out on your work surface. Cut it into three sections along the dotted lines, but don’t cut the diagonal line. Spread over half of the butter.

Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half in two. Arrange the rolls in the tin – they will rise and spread a little. Stick the end bits in among fatter pieces from the centre of the rolls so they cook evenly. Bake for 15-18 minutess or until the buns are risen and cooked through.

Meanwhile, heat the remaining sugar-cinnamon mix with the remaining butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). If it's too grainy, add a little boiling water from the kettle to the it down and smooth it out.When the buns are cooked, brush over the caramel. Leave to cool a little, then eat warm.