Traditional recipes

Stuffed hamburger

Stuffed hamburger

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Homemade buns are sensational. Here's how to make them.

Crush the yeast with the sugar and dissolve it in warm water and leave it warm, until you notice that bubbles form on top.

Then put this composition in a mixer and turn it on at low speed.

Mix the flour with the salt and gradually incorporate it over.

Add the butter and increase the speed to medium;

Leave to stir for approx. 8-10 min, until you get a firm, non-sticky dough.

Line a large bowl with flour and put the dough in it - sprinkle a little flour on top and cover with a towel or plastic wrap;

Let it rise for about an hour, warm;

Meanwhile, bring the salted water to a boil, and when it starts to boil, turn off the heat and add the baking soda.

Divide the dough into 4 pieces and form the buns as you like.

Put a bun in a whisk and soak it in boiling water for a few seconds, then place it directly in the tray lined with baking paper.

After scalding all the buns for a few seconds, grow them with a knife;

Grease them with egg yolk and sprinkle with sesame seeds.

Bake in the preheated oven at 180 degrees for 30 minutes, until lightly browned on top.

Leave them to cool on a grill before serving, covered with a towel;

The meat follows.

The percentage of meat vs. fat should be 70-30%. You want to get a juicy burger, not a dry one.

Season the meat well with salt and divide it into 8 pieces, of 100 g each.

Cut the cheddar into pieces (if you don't have cheddar you can also use cheese) and put a cube on 4 slices;

Close the 4 slices with the remaining 4, pressing firmly on the ends;

Heat a grill pan and put the burger meatballs inside

In the meantime, take an oven tray, put baking paper in it, place the bacon slices, and put another baking paper on top and another tray - do this to get those perfectly straight slices of bacon;

Place the trays in the preheated oven at 180 degrees C until golden brown;

We're going back to the burger.

After about 2-3 minutes on each side, take it out on a plate and let it rest for a while;

Cut the buns in half and put a salad leaf;

Then put the burger meatball, 2 slices of bacon, followed by ketchup and mustard;

Add slices of pickled cucumber, slices of tomato, red onion and another salad leaf;

Repeat this procedure with each burger separately;

Bottom line

When it comes to the nutrients you need to have, calcium is at the top of the list. (That's why you'll always see it listed on nutrition labels!)

Old-fashioned milk and cheeseyouExcellent sources, but if dairy products are off the menu, it is not impossible to meet your daily calcium quota with nuts, vegetables, beans and more.

In the meantime, as you stock up on calcium-rich foods, don't forget about vitamin D, which helps your body absorb calcium. Combine vitamin D-rich options, such as salmon, tuna, eggs and mushrooms, with any of the foods listed here.

Ingredients shocked homemade recipe without yeast

  • 12 large shock flowers (large, ie larger than the palm)
  • 400 grams of sugar
  • 2 large or 3 medium lemons, untreated (be one of those that contain as much juice as possible, not with a very thick peel)
  • 4.2 liters of plain water

Shocked homemade preparation

The recipe is so simple that it is almost not worth presenting with pictures step by step. Finally, being the specific of my blog, I will not deviate from it, just because today's recipe is so easy to make.

Harvesting and cleaning flowers

1. Shock flowers should be harvested in the first days after flowering, then they are the most fragrant and do not shake so easily. Also, the past shock flowers will become slightly bitter, implicitly and the shock prepared from them will have a bitter tint. Inevitably, shock flowers will contain fleas, dust, larvae and other things that surely no one wants as an ingredient in shock.

Fill the sink with cold water and add the flowers. We shake them one by one, one by one, in water, then we take them out in a sieve. Empty the sink, rinse it and repeat. I was amazed at the wide belt of "stuff" left on the sink, at the first water! We repeat, therefore, until the water remains clean (I washed the flowers in 4 waters). Remove the flowers on paper towels and wipe them, turning them several times. We check them carefully, lest some insects, with a stronger conservation instinct, have escaped.

Filling the jar

2. I prepared the shock in a 4.25 liter glass jar. It is important to use a glass container, because we make a recipe for soaking in the sun, so the sunlight must penetrate freely into the jar. So, for the first time, we put the washed and wilted shock flowers in the jar.

3. I poured the sugar over the shock flowers. If you like a sweeter shock, you can put more sugar, but I would not recommend more than 500 grams for this amount of water.

4. Wash the lemons with warm water and wipe them with a towel. Especially if we use treated lemons, we must insist until the wax on the surface of the lemons is removed. With a peeler, thinly peel the yellow part of one of the lemons. We avoid going deeper, because the white part of the shell is bitter. Add the yellow lemon peel to the jar. Depending on how much we like the aroma of the shell, we can put it all, half or even less. I put it all on, because I really like it. I put a sieve on the mouth of the jar and store the lemons to the last drop. The seeds, also bitter, will be retained by the sieve.

5. I filled the jar with plain water and & # 8230 that was about all the labor for a natural and very fragrant homemade shock.

6. The jar with the shock being finalized is easily covered, only with a saucer, not with the lid. I placed the jar in a sunny spot on the kitchen window sill. Depending on the weather and how much sun it has, the flowers will completely transmit their aroma in three to five days (if it is colder). We can mix once a day with a very clean spoon, if the sugar is deposited at the bottom of the jar.

Filtering and serving

7. My shock was full of sunshine, so in three days it was ready. I tasted it, I found it extremely fragrant and tasty. The next step is to filter through a fine sieve.

8. The filtered socata is bottled in bottles or in a dispenser, as I did. The juice is stored in the refrigerator and consumed in 4-5 days. For this period I guarantee, it has never lasted longer than that!

May it be useful to you as well other beverage recipes find by clicking on the picture below.

Greek ham ham (pita)

The onion used becomes invisible through cooking, so capricious people will not notice it, but it produces anti-inflammatory substances useful in treating asthma, eczema and other inflammatory diseases.

The burgers are delicious in combination with lettuce, tomatoes and lots of ketchup, wrapped in a wholemeal pita bread rather than refined white buns. They can also be eaten with salad, beans and baked sweet potatoes.

Ingredients for 6-8 burgers

500 g minced lamb

a small, finely chopped red onion

half a teaspoon of ground coriander

a lot of freshly ground black pepper

2 tablespoons freshly chopped parsley

a little coconut or olive oil for frying

Method of preparation

Mix all ingredients. Make 6-8 balls from the composition and flatten them to form burgers. Grill them or fry them in a little olive or coconut oil for 15-20 minutes, turning them halfway through, until both sides are browned and the burgers are ready inside.

Linzer stuffed with walnut cream and jam

The recipe is from an old almanac of the Writers' Union. My liner looks different, because it is filled with a cream of walnuts that after baking rose among the dough strips on top. I made an essential correction to the recipe, I recommend putting a layer of jam between the dough and the cream to make it wetter and sweeter. In the version without jam, it is a bit dry, but it went very well and so eaten with warm milk. The very good combination, and as the weather will soon cool down, to smell of hot cake in the house and then served next to a cup of warm milk, will bring us a mysterious joy and well-being.
Therefore, don't forget to add a layer of your favorite jam, but make it sour (that's what my readers tell me) that I didn't put, because it didn't provide the recipe. I would have put quince and pear jam (click HERE for the recipe).

Preparation time 45 minutes

Cooking time 30 minutes

Total time 1 hour 15 minutes


For the dough

  • 210 g butter
  • 100 g powdered sugar
  • 1 or
  • 1 egg yolk
  • 350 g flour
  • 1 pinch of salt

The first layer

For nut cream

  • 4 eggs
  • 200 g powdered sugar
  • 200 g ground nuts
  • 100 g lemon (peel and juice)

PREPARATION Linzer filled with cream of walnuts and jam
1. Remove the butter from the fridge in time until it reaches room temperature.
2. Grind the sugar if you don't already have powder (with the coffee grinder).
1. Mix the butter with the sugar with the mixer.
2. Add the egg and yolk and mix.
3. Homogenize with a little flour with 1 pinch of salt and then manually mix the composition in a ball of dough.
4. Refrigerate the dough for one hour.
5. Then divide in two. From one half (+ a little) you will spread a sheet for the base, and from the rest you will spread a sheet that you will cut into 1 cm strips.
1. Choose the shells carefully. They sneak in all the time and in order to take revenge, they always hit me when I eat. Grind them on medium-sized robot.
2. Separate the egg whites from the yolks.
3. Beat the egg whites in a bowl until they harden like meringue.
4. Mix the yolks with the sugar and then the lemon juice and peel.
5. Mix with the ground walnuts.
6. Mix further by hand with the egg whites, with a pear, with movements from bottom to top, so as not to lose much air (bubbles).
ASSEMBLY Linzer filled with cream of walnuts and jam
Preheat the oven to 180 degrees.
1. In the non-stick pan, spread the sheet of dough stretched so that it rises on the walls, like a tart.
2. I forgot to prick it with a fork, but there is no need. Spread with jam in a thin layer.
3. Pour over the cream jam and level.
4. Cut into lengths and form a grill from the strips cut from the dough.
5. Bake for about 30 minutes at 180 degrees. Watch the edges when they turn brown.
Serve hot and eat hot or cold.
Liv (e) it!

Mrs. Angela Preda praised the cake and sent us a photo with the success of her reign, congratulations!

The architect who filled the world with skyscrapers has died

The architect who filled the world with skyscrapers died, and according to the American police, the tragedy took place through the architect's fault. It doesn't seem to have stopped at an intersection. Following the impact, one of the drivers was also injured.

Helmut Jahn was born on January 4, 1940, in Nuremberg, Germany. In 1966, he moved to Chicago. Helmut Jahn became famous for his postmodernist style, which he imprinted on all the buildings he designed. He is one of the architects who filled the world with skyscrapers. He designed The James R. Thompson Building in Chicago and the Sony Center in Berlin on Potsdamer Platz.

He is known for projects such as Messeturm in Frankfurt, Germany One Liberty Place in Philadelphia, Pennsylvania.

Its portfolio includes airports in Berlin and Chicago, as well as the beautiful Suvarnabhumi Airport, the largest international airport in Bangkok, Thailand. Tokyo Railway Station was also his creation, along with other famous buildings.

These include the Cosmopolitan towers in Warsovia, New York and Chicago, the Doha Convention Center, designed with a 550-meter skyscraper, the Leatop Tower in Guangzhou (302 meters), Nanjing Tower. Another special project is the University of Chicago, where the architect refurbished public spaces, in a new design.

Following the tragedy, the mayor of Chicago sent his condolences to the architect's family. "Jahn was one of Chicago's most inventive architects, with a huge impact on the city. It will never be forgotten ", Lori Lightfoot wrote on Twitter.

Stuffed panettone

Stuffed panettone is our recipe today! Because every year I buy from Lidl Panettone or Pandoro stores from Favorina and they are already a tradition in our Christmas house! But this year for my birthday, because I'm already thinking about Christmas, I made a Panettone that is delicious on its own, an ultra-mega delicious dessert - Panettone stuffed! & # x1f5a4 So, instead of cake, I served this delicacy, which was to everyone's taste!

Surely you have seen in the Lidl stores the Favorina range for Christmas and you can't help but notice Panettone and Pandoro, the classic cakes of Italians during the Winter Holidays. But what's the difference between the two?

Stuffed Panettone & # 8211 what is Panettone?

Panettone it is a cake with such an old history that it is not known exactly when and how it appeared. But the most widespread tradition is that it appeared between 1400-1500, at the court of Ludovico il Moro. The cook at the courtyard would have been tasked with preparing a sumptuous Christmas meal that would impress the invited nobles. Everything would have turned out wonderful, except the dessert, which was left in the oven and charred. In desperation, the cook turned to the help of the cook, little Toni, who had also prepared a sweet bread, from the ingredients left in the kitchen: flour, eggs, butter, citrus peel and raisins. The cake was served to the guests, who did not hesitate to praise it. So the chef revealed the secret to everyone: it was not his cake, but "il pane di Toni" - that is, Toni's bread - hence the name Panettone.

Stuffed Panettone & # 8211 what is Pandoro?

Pandoroit has an even older history, it seems, having its origins in Ancient Rome, being mentioned by Pliny the Elder in a writing from the first century, where he attributes it to the cook Vergilius Stefanus Sanex. He would have prepared a sweet, golden bread with flour, butter and oil. A more recent legend says that the name Pandoro - golden bread - appeared in Venice, where the nobles served a cake in a conical shape, covered with a thin sheet of gold. Who can know the real truth?

In 2005, however, the names of Pandoro and Panettone became names of controlled origin, so that only those who respect exactly the ingredients and the way of preparation for each cake, can name them as such. Panettone has a trunk shape, round, with a thick shell and a specific notched tip. It is served without powdered sugar and, from the ingredients, raisins and dried or candied fruits are always part. Pandoro has a star shape, with a thin shell and a very fluffy interior, is always served with powdered sugar from abundance and has vanilla flavor, without other additives.

Last year we used Pandoro Favorina in a delicious Pandoro Pudding recipe (click on the title to access the recipe), this year we use Panettone Favorina for the stuffed Panettone recipe & # x1f5a4

Ingredients for 8-10 servings of stuffed panettone:

  • a Favorina panettone
  • a sachet of finely chopped jelly Belbake
  • 30ml water (2 tablespoons)
  • 250g mascarpone Lovilio
  • 250g fresh Pilos cow cheese
  • 300g Goldessa natural cream cheese
  • 160g (2 sachets) Belbake vanilla powdered sugar
  • 100g Belbake chocolate flakes
  • 200g Belbake household chocolate (with milk or bitter)
  • 2 tablespoons VitaD’or sunflower oil
  • sugar decorations

All the ingredients for the stuffed Panettone recipe can be found in LIDL stores.

We take the Panettone out of the box and use a serrated knife to cut its lid. We then cut the middle, leaving an inch from the edge and without cutting the bottom. After cutting the middle around, carefully remove the core so as to leave a generous layer on the bottom of the Panettone.

Hydrate the gelatin in 30ml of water, 3-4 minutes or until we have a jelly. Meanwhile, mix with a blender or a tablespoon of mascarpone wood, cottage cheese, cream cheese and vanilla powdered sugar. Then add the chocolate flakes and melted gelatin. We mix very well.

How do we melt gelatin? Either a few seconds in the microwave, at low temperature, or in a steam bath. We have to melt the gelatin until it becomes liquid, without boiling it, because it loses its gelling properties.

Fill the Panettone with the cheese mixture, level, add more of the chopped core if necessary, then reattach the lid.

Melt the household chocolate together with the oil. Pour the chocolate over the stuffed Panettone. Decorate to taste and refrigerate 3-4 hours before serving.

11 quick and easy recipes for ground beef (other than burgers)

The burgers are delicious (OK,really delicious). Our only beef? There is much more to do with ground meat than to shape it into pasta to beat on a grill.

Whether you're using the lean variety or looking for the juicier, 30% fat version, try these recipes for some seriously creative ways to pack in protein.

1. Bowls for tacos with noodles with sweet potatoes

While many taco bowls rely on cheese to add flavor and richness, it allows the freshness of meat and vegetables to speak for themselves. Bonus: It's gluten free!

2. Greek meatballs with Tzatziki sauce

This is not a Greek myth - meatballs can be so fast and taste so good! The earth is well flavored with spices, but what really takes these meatballs to another level is the refreshing yogurt, full of cucumbers, tzatziki, to sink it.

3. Asian salad wraps

Crispy, crunchy and healthy, these tasty wraps are packed with Asian flavors and ready to roll in no time.

4. One-Pot Chili Mac

Ground beef increases the protein and potassium profile of an otherwise disproportionate carbohydrate-containing dish. Seasoned with cumin, paprika and chili powder, this is poppy and cheese with a little serious foam.

5. Thai beef salad

This Thai salad is light enough to beat in a busy week and delicious enough to bring to your next potluck. The spicy peanut sauce associated with the crunchy salad is a real hit.

6. Homemade hamburger help

A beef stroganoff that doesn't require cream of mushroom soup or sour cream? Sign us up! This help for burgers with a pot, made from scratch, saves you time, cleaning and unnecessary preservatives.

7. Sweet potatoes stuffed with Enchilada

Put the enchilada mixture directly in the spuds for a super simple, protein-rich dinner.

8. 15-minute quinoa and Korean beef bowl

During the time needed to cook quinoa, brown your meat and let it absorb the flavors of the soy-sesame sauce lightly. With all the components prepared simultaneously, this dish comes together in an instant, making it perfect for busy weekday nights.

9. Stuffed pepper soup

This ground beef and chopped vegetable soup is essentially an overturned stuffed pepper. It may look like a lot of ingredients, but it's a matter of putting them in a single pot and letting them boil. It's easy to manage, isn't it?

10. Lasagna Girl Lazy

With just seven ingredients, including partially skimmed ricotta and ground beef, this nonsense lasagna is guaranteed to hit the spot when you want warm, cheesy, meaty and yet nutritious comfort.

11. Meatloaf with tomatoes and dried herbs

Dried tomatoes give a much more concentrated flavor to beef in this otherwise simple meat loaf. They are even used in sour glaze for a lower sugar alternative. We feel like dinner!


  1. Struthers


  2. Daizahn

    I'll indulge myself will disagree with you

  3. Rowin

    Does it have an analogue?

  4. Penton

    Very advise you to visit a site that has a lot of information on the topic interests you.

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