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Burger Recipe With Step By Step Picture     Preparation Time : 10 Minutes Cooking Time: 2 Minutes   Ingredients for Vegetable Cutlets :   Ingredients Quantity Potato (Boiled, peeled and mashed) 2 French Beans 4-5 stick Sweet corn 1/2 cup Green Peas 1/2 cup Garam masala powder 1/4 teaspoon Lemon juice 1 teaspoon Ginger 1/2 inch piece Green Chilli 4 Salt To taste Bread Slices 3 Bread Crumbs 1 cup     Ingredients for the Burger Filling: Ingredients Quantity Sliced Tomato 4 Sliced Cucumber 4 Sliced Onion 4 Sliced Cheese 4 Burger sauce 2 teaspoon Mayonnaise 4 teaspoon Spinach or lettuce leaves   Method: 1. Take French beans, sweet corn and green peas. Now Boil it for 2 minutes into pressure cooker and grind it coarsely. 2. Grind ginger and green chilies together. Now dip the bread slice in water for half minute. Squeeze out the water and crumble the

How to make Cakes at home Please vote and follow me and if you have a 3ds or 3ds xl , Please ask to trade friend codes .   Step 1: Ingredients.   You will need: 100g / 3.5 oz unsalted butter, softened 100g 100g /3.5 oz caster sugar 2 free-range eggs,  at room temperature, lightly beaten 100g / 3.5 oz self-raising flour 1 tsp vanilla extract 1/4 tsp fine salt 200g / 7oz icing sugar, sifted 1 tbsp milk Step 2: First Step.     Pr eheat the oven to 180C/350F/Gas 4 . line a 12-hole bun tin with 12 paper fairy cake cases , (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Step 3: Second Step. Place the so ftened bu tter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Step 4: Third Step.                                  

American burnt onion dip Ingredients 1 onion 1 tbsp olive oil 150ml soured cream 50g mayonnaise raw vegetables, to serve   Method Slice 1 onion and toss with 1 tbsp olive oil. Spread over a baking tray and grill under a high heat for 6-8 mins until nicely charred, then leave to cool. Chop and mix with 150ml soured cream and 50g  mayonnaise. Season well and chill until needed. Serve with raw veg, for dipping.

Roasted Cajun chicken with corn and capsicum sweet potatoes Ingredients 1 1/2 tablespoons Cajun seasoning 2 1/2 tablespoons extra virgin olive oil 1kg mixed chicken pieces 2 small lemons, halved 4 (180g each) sweet potatoes, scrubbed 310g can super sweet corn kernels, drained 1 red capsicum, chopped 2 green onions, thinly sliced 1 garlic clove, crushed 1/2 teaspoon smoked paprika 1/3 cup reduced-fat plain Greek-style yoghurt 1 tablespoon chopped fresh coriander leaves, plus extra leaves to serve   Method Step 1 Preheat oven to 200C/180C fan-forced. Step 2 Combine the seasoning and 1 tablespoon oil in a large bowl. Add the chicken and rub to coat. Place the chicken in a roasting pan. Add the lemon halves, cut-side down. Season with sal

Pizza dough Ingredients 1 1/2 cups (375ml) warm water 1 tablespoon (14g/2 sachets) dried yeast 2 teaspoons caster sugar 4 cups (600g) plain flour 2 teaspoons salt 1/3 cup (80ml) olive oil Olive oil, extra, to brush   Method Step 1 Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until foamy – if it doesn’t foam, the yeast is no longer active. Step 2 Combine the flour and salt in a large bowl and make a well in the centre. Add yeast mixture and oil. The oil adds flavour and softens the dough. Step 3 To combine the ingredients evenly, use a round-bladed knife in a cutting motion. Use your hands to bring the dough together.

Cheeseburger fries   Ingredients 1kg white potatoes, cut into chips 1/4 cup (60ml) olive oil 1 brown onion, sliced 500g Coles Ausralian 3 Star Beef Mince 2 tablespoons tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon American mustard 1 cup (120g) grated cheddar Tomato sauce, extra, to serve American mustard, extra, to serve 4 dill pickles, sliced 2 tomatoes, chopped Method Step 1 Preheat oven to 220C. Line a large baking tray with baking paper. Place the potato on the lined tray. Drizzle with 2 tablespoons of oil. Season. Bake for 30 mins or until golden and tender. Step 2 Meanwhile, heat the remaining oil in a large frying pan over high heat. Cook the onion, stirring, for 2 mins or until starting to brown. Add the mince

Spicy oven-baked chicken with slaw Ingredients 12 Coles RSPCA Approved Chicken Drumsticks 1 1/2 cups (375ml) buttermilk 1 1/2 cups (225g) plain flour 1/4 cup (35g) sesame seeds 2 tablespoons ground paprika 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon oregano leaves 2 teaspoons ground fennel 1 teaspoon celery salt 1 teaspoon white pepper, finely ground Olive oil spray Apple and radish slaw 2 Granny Smith apples, cut into matchsticks 1 bunch radish, cut into matchsticks 1 carrot, peeled, cut into matchsticks 1 baby savoy cabbage, finely shredded 1 small fennel, shaved 1/4 cup (75g) mayonnaise 1 tablespoon Dijon mustard 1/4 cup mint, finely shredded   Method Step 1 Place the chicken in a shallow glass or ceramic dish. Pour over buttermilk. Turn to coat. Cover with plastic wrap and

Smoky bourbon barbecued pork Ingredients 1/2 cup (125ml) bourbon 1 tablespoon wholegrain mustard 2 tablespoons brown sugar 1 tablespoon smoked paprika 2 teaspoons ground ginger 1.8kg Coles Australian Pork Leg Roast Boneless 12 Coles Brand White Soft Wraps 350g Coles Made Easy Kale Coleslaw Kit   Method Step 1 Preheat a covered barbecue on high. Alternatively, preheat oven to 220C. Step 2 Combine the bourbon, mustard, sugar, paprika and ginger in a large bowl. Season. Add pork and turn to coat. Place pork and bourbon mixture in a disposable baking tray. Add 1/4 cup (60ml) water to tray. Cook pork in a covered barbecue using indirect heat, or in oven, for 30 mins. Reduce heat to low (or reduce oven to 180C). Cook, brushing with juices in tray every 20 mins, for a further 1 h

Nagi's Texas chilli Ingredients 200g pork sausages 2 tablespoons vegetable oil 3 garlic cloves, crushed 1 large brown onion, finely chopped 500g lean beef mince 2 large beef stock cubes, crumbled 500ml tomato passata 1/4 cup tomato paste 2 teaspoons sugar 1 tablespoon dried oregano 1 tablespoon smoked paprika 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 to 2 teaspoons cayenne pepper 2 x 420g cans red kidney beans, drained 2/3 cup sour cream, to serve 2/3 cup grated cheddar, to serve Fresh coriander leaves, to serve 8 warmed tortillas, to serve Coleslaw 400g bag coleslaw mix 1 tablespoon apple cider vinegar 2 tablespoons whole-egg mayonnaise 1/4 cup sour cream 2 teaspoons Dijon mustard   Method Step 1 Squeeze sausage mince from casings. Discard casings. H

Cheesy burger with tomato chilli relish Method Step 1 To make the tomato chilli relish, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 mins or until onion softens. Add the tomato and cook, stirring occasionally, for 5 mins or until tomato softens. Stir in the sugar and vinegar and cook, stirring occasionally, for 10 mins or until thickened. Season. Set aside to cool. Step 2 Heat the oil on a barbecue grill or chargrill on medium heat (alternatively, heat the oil in a large frying pan over medium heat). Cook the burger patties for 5 mins or until browned underneath. Turn and cook for a further 5 mins, topping each patty with a cheese slice for the last 2 mins of the cooking time, or

Spinach and Artichoke Quiche Here’s a quiche to celebrate the green of spring, with spinach, artichokes, shallots, and goat cheese. So good! Prep time: 20 minutes Cook time: 40 minutes Making Homemade Crust time: 2 hours Yield: Serves 6 to 8 We give instructions for making your own crust from scratch. You can also easily use a frozen pie shell, just keep it frozen, do not defrost. We use goat cheese in this recipe. You could easily sub with grated Gruyere or Monterey jack. Ingredients Crust: 1 cup all purpose flour 1/2 teaspoon salt 1/2 cup (1 stick, 4 ounces, 8 Tbsp) butter 2 to 2 1/2 Tbsp of water One 9-inch pie dish Quiche:  1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water) 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or sever

Ham and Cheese Pasta Bake Prep time: 10 minutes Cook time: 35 minutes Yield: Serves 4 to 6 Nutmeg is an essential spice for the white sauce. That said, it is easy to overdo it. Start with a small amount, ¼ teaspoon, and add more if needed. Today, I am using De Cecco fusilli pasta. One look into my pantry and you will see at least half a dozen of their signature blue boxes at any given time (today I counted 10). Ingredients 12 ounces De Cecco fusilli pasta Salt for pasta water 4 Tbsp butter 2 cloves garlic, minced, 4 Tbsp flour 2 1/2 cups milk 1/2 cup heavy whipping cream 1 cup water 1/4 teaspoon ground nutmeg (more to taste) 1 teaspoon ground black pepper (more to taste) 1 teaspoon Italian seasoning (or a mix of dried oregano, thyme, and basil) 3/4 te

Shrimp Spring Rolls with Peanut Sauce Recipe If you buy raw shrimp, be sure to cook it before making this recipe. For more flavorful rolls, try drizzling a little of the prepared peanut sauce or store-bought sweet chili sauce over the ingredients before rolling the spring rolls. If you are serving these spring rolls to anyone with nut allergies, a good alternative to the peanut sauce is a sweet chili sauce. These spring rolls are best consumed the same day they are made. Once you refrigerate the spring rolls, the rice paper wrapper will harden. Ingredients For the spring rolls: 13 to 15 large (10-inch) rice paper wrappers 2 large carrots, peeled and sliced into matchsticks 2 medium red bell peppers, seeded and sliced into ¼-inch strips 2 Persian cucumbers, sliced into matchsticks (or use half of an English cucumber) Fresh basil leaves Fresh mint leaves 1 pound (450g) 31/40-count cooked shrimp Sweet chili