Biscuits aux Amandes "Cuisine chinoise"

 

Pour 50 cookies

• 675 gr farine 
• 2 ml poudre à pâte 
• 2 ml sel
• 100 gr amandes effilées
• 225 gr saindoux, coupé en cubes
• 225 gr sucre en poudre
• 1 oeuf, légèrement battu
• 7 ml extrait d'amande
• 50 amandes entières, pour décorer "facultatif"

1. Dans un bol, tamiser la farine, poudre à pâte et le sel, et réserver.
2. Dans un robot de cuisine, mettre les amandes effilées, mixer et ajouter le mélange précédent.
3. Mixer de nouveau jusqu'à obtention d'un mélange homogène.
4. Transférer dans un bol, incorporer le saindoux avec les doigts et ajouter le sucre, l'oeuf et l'extrait d'amande, mélanger jusqu'à obtention d'une pâte souple et ferme.
5. Façonner des boulettes de pâte de 2.5 cm de diamètre, répartir sur une plaque en les espaçant de 5 cm et aplatir légèrement avec le dos d'une cuillère.
6. Presser une amande au centre de chaque biscuit.
7. Cuire au four préchauffé 15 à 18 minutes à 325F "160C", jusqu'à ce qu'ils soient dorés.
8. Sortir du four et laisser refroidir sur une grille.

BON APPÉÉÉÉÉÉTIT

Macademia and Feta Cheese Burgers

 

                    When silky smooth macademia meet fiesty feta cheese, probably for the first time ever in this burger mixture, it turns out to be a winning combination.

Serves 4-6

• ½ cup Thai rice
• Salt and pepper
• 1½ cups macademias
• 1 red onion, cut into wedges
• 1 red bell pepper, seeded and chopped
• 1 tablespoon fresh chopped cilantro
• 8 oz/225 gr feta cheese
• 2 tablespoons whole-wheat flour
• 1 egg, beaten
• 1½ cups fresh whole-wheat bread crumbs
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 12 minutes, or until tender.
2. Drain well and set aside.
3. Place the nuts, red onion, bell pepper, and cilantro in a food processor and, using the pulse button, chop finely, then add to the rice.
4. Crumble the cheese finely, then add to the mixture with salt and pepper to taste.
5. Shape into 4-6 equal-size burgers, then coat in the flour, cover, and let chill for 1 hour.
6. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
9. Serve the burgers with strips of warm pita bread, sweet chili sauce, and couscous salad mixed with chopped bell peppers, raisins, and chopped fresh cilantro.

BON APPÉÉÉÉÉÉTIT

Blue Cheese and Apple Burgers

 

                    Blue cheese can be a domineering flavor, but not when mixed with apple and nuts in a burger like this. Since they are all refrigerator and pantry ingredients you can make this recipe at any time.

Serves 4-6

• 6 oz/175 gr new potatoes
• 1½ cups mixed nuts, such as pecans, almonds, and hazelnuts
• 1 onion, coarsely chopped
• 8 oz/225 gr Granny Smith or other eating apples, peeled, cored, and grated
• 6 oz/175 gr blue cheese, such as Stilton, crumbled
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil

1. Cook the potatoes in a pan of boiling water for 15-20 minutes, or until tender when pierced with a fork.
2. Drain and, using a potato masher, crush in small pieces and place in a large bowl.
3. Place the nuts and onion in a food processor and, using the pulse button, chop finely.
4. Add the nuts, onion, apple, cheese, and bread crumbs to the potatoes in the bowl, season with salt and pepper to taste and mix well.
5. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Arrange salad greens on top of the bases of 4-6 lightly toasted cheese-topped baps.
9. Add the burger, top with sliced red onions, add the lid, and serve with coleslaw and tomato ketchup.

BON APPÉÉÉÉÉÉÉTIT

Vegetarian Chili Burgers

 

                    There is a great variety of textures and flavors wrapped up in these chili burgers. To maximize the cilantro's contribution, chop the root and stalks into the mixture as well as the leaves.

Serves 4-6

• ½ cup bulgur wheat
• Salt and pepper
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 10½ oz/300 gr canned cannellini beans, drained
• 1-2 fresh red jalapino chilies, seeded and coarsely chopped
• 2-3 garlic cloves
• 6 scallions, coarsely chopped
• 1 yellow bell pepper, seeded, peeled, and chopped
• 1 tablespoon chopped fresh cilantro
• 4 oz/115 gr mature Cheddar cheese, grated
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil
• 1 large tomato, sliced

1. Cook the bulgur wheat in a pan of lightly salted oiling water for 12 minutes, or until cooked.
2. Drain and set aside.
3. Place the beans in a food processor with the chilies, garlic, scallions, pepper, cilantro, and half the cheese.
4. Using the pulse button, chop finely.
5. Add to the cooked bulgur wheat with salt and pepper to taste.
6. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Preheat the broiler to medium.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place 1-2 slices of tomato on top of each burger and sprinkle with the remaining cheese, cooked under the hot broiler for 2-3 minutes, or until the cheese starts to melt.
12. Serve on salad greens with 1-2 tablespoons of warmed refried beans on 4-6 whole-wheat baps.
13. Add a sprinkle of cheese on top, spoon over some sour cream and add the lid.

BON APPÉÉÉÉÉÉTIT

Mushroom, Spinach, and Rice Burgers

 

                    If eating alfresco, serve these burgers as part of a light lunch out in the garden or for supper. In winter try them for brunch with plenty of salad and warm crusty bread.

Serves 4-6

• 2 tablespoons mixed basmati and wild rice
• 2-3 tablespoons olive oil
• 3-4 garlic cloves, crushed
• 10½ oz/300 gr white mushrooms, chopped
• 4 cups fresh spinach leaves
• 10½ oz/300 gr canned cranberry beans, drained
• 1 orange bell pepper, seeded, peeled and finely chopped
• ½ cup slivered almonds, toasted
• 2 oz/55 gr Parmesan cheese, freshly grated
• 2 tablespoons chopped fresh basil
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 beefsteak tomatoes, thickly sliced

1. Cook the rice in a pan of boiling water for 12-15 minutes, or until tender.
2. Drain and place in a large bowl.
3. Heat 1 tablespoon of the oil in a skillet, add the garlic and mushrooms and cook for 5 minutes.
4. Add to the rice in the bowl.
5. Reserve ½ cup spinach leaves.
6. Take the remaining spinach and lightly rinse and pat the leaves completely dry.
7. Place the spinach, beans, bell pepper, almonds, Parmesan cheese, basil, bread crumbs, and salt and pepper in a food processor and, using the pulse button, chop finely.
8. Add to the rice mixture in the bowl, mix well.
9. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
10. Heat a heavy-bottom skillet and add the remaining oil.
11. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
12. Add the tomato slices for the last 3 minutes of cooking to heat through.
13. Place each burger on a lightly sautéed large portobello mushroom, sitting on a bed of spinach, topped with the cooked tomato slices.

BON APPÉÉÉÉÉÉÉTIT

Vegetable and Tofu Burgers

 

                    Tofu is made from soybeans and since it has very little flavor it will easily absorb any flavor it is combined with. It is an excellent source of protein and is ideal for vegetarians.

Serves 4-6

• ½ cup Thai rice
• 4 oz/115 gr carrot, grated
• 6 scallions, coarsely chopped
• ½ cup unsalted peanuts
• ½ cup fresh bean sprouts
• 8 oz/225 gr firm tofu, drained weigth and finely chopped
• 1 teaspoon prepared ginger pulp
• ½-1 teaspoon crushed chilies
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly boiling water for 12-15 minutes, or until soft.
2. Drain and place in a large bowl.
3. Place the carrot, scallions and peanut in a food processor and, using the pulse button, chop finely.
4. Add the rice, bean sprouts, tofu, ginger, and chilies and blend together.
5. Shape into 4-6 equal-size burgers, firmly pressing them together, cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Place shredded bok choy and fresh bean sprouts on the bases of 4-6 lightly toasted sesame seed baps and top with the burgers.
9. Add lightly sautéed oyster and shiitake mushrooms and drizzle over some satay sauce, add the lid and serve with an asian-style salad.

BON APPÉÉÉÉÉÉTIT

Sweet Potato and Provolone Burgers

 

                    There are lots of interesting textures and flavors vying for our attention in these tasty burgers. For an extra cheesy kick, pan-fry some slices of provolone cheese to serve on top of the burgers.

Serves 4-6

• 1 lb/450 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 6 oz//175 gr brocoli florets
• 2-3 garlic cloves, crushed
• 1 red onion, finely chopped or grated
• 1-2 fresh red jalapino chilies, seeded and finely chopped
• 6 oz/175 gr provolone cheese, grated
• 2 tablespoons whole-wheat flour
• 2-3 tablespoons corn oil
• 1 lb/450 gr onions, sliced
• 1 tablespoon chopped fresh cilantro

1. Cook the sweet potato in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain and mash.
3. Cut the brocoli imto small pieces, cook in a separate pan of boiling water for 3 minutes, then drain and plunge into cold water.
4. Drain again, then add to the mashed sweet potato.
5. Stir in the garlic, red onion, chili, grated cheese, and salt and pepper.
6. Mix well and shape into 4-6 equal-size burgers, then coat in the flour.
7. Cover and let chill for at least 1 hour.
8. Heat 1½ tablespoons of the oil in a heavy-bottom skillet.
9. Add the onions and cook over medium heat for 12-15 minutes, or until softened and stir in the cilantro and set aside.
10. Add the remaining oil to the skillet, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place some bitter salad greens on the bases of 4-6 lightly toasted whole-wheat baps, top with the burgers, the onions, some sweet chili or hot pepper sauce.
12. Add the lid and serve.

BON APPÉÉÉÉÉÉTIT