Cheese Burgers is one of those great snacks that everyone loves. Though I am not too sure that we like what it does to our waist line!!

I make cheese burgers for my family about three times a month in summer and about once a month the rest of the year.

They go really well with some chips or onion rings and take very little time to prepare. In fact I don’t think it has ever taken me more than an hour and that includes adding the salad to the buns.

I prefer to have Cheese Burgers with Pork Mince just because it is a drier meat and as a result it is easier for making the burgers and they never fall apart and taste so amazing when they are cooked.

So let’s get cooking and here is my Pork Cheese Burger Recipe.

Ingredients:

500g Pork Mince

4 Burger Buns

Salad (to go in your burger if required)

½ Egg

1 Small Onion

Handful Breadcrumbs

Handful Chopped Basil

Pinch Mixed Herbs

Teaspoon Tomato Paste

Pinch Chives

4 Slices Cheddar

Method

First of all you need to mix your meat in a mixing bowl until it is nice and soft and easy to mix up. Then you need to dice your onion and add it to your mixture along with a handful of breadcrumbs.

You then add your fresh basil, mixed herbs and chives. Then add the tomato paste. Along with salt and pepper, once you have done this mixed together in your hands and form the mixture into 4 large burgers.

Then place the burgers on a baking tray and grill for 12 minutes for until cooked through.

Once they are done cook for a further minute under the grill with a slice of cheddar on top.

When you are done add them to the burger buns and add some salad if you wish. I love my burgers with a little lettuce, a slice of tomato, some red onions and a small spoonful of mayonnaise.

But we all have a different opinion of what works for us and how we like our garnish.

Enjoy your cheeseburgers I know I will be tonight!!

Cauliflower Cheese has to be one of the most favourite traditional meals of all time. I love Cauliflower Cheese and I remember at 12 years old when I refused to learn to cook in the kitchen with my mum it was the one dish I could make.

In my teenage years I was a vegetarian so I would eat a lot of Cauliflower Cheese and other beautiful dishes with a cheese sauce involved somewhere!!!

Nowadays though I tend to eat my cauliflower cheese as a side dish to go with a main meal and then the leftovers will then be frozen to use at a later date.

Here is my Cauliflower Cheese recipe and I hope you enjoy it as much as me.

Ingredients:

1 Medium Cauliflower

150g Margarine

150g Mature Cheddar Cheese

½ Pint Semi Skimmed Milk

150g Plain Flour

Pinch Nutmeg

Pinch Mustard

Salt/Pepper (If Desired)

Method

First of all you need to chop your cauliflower into florets so that they are of an equal size so that none become mushy or undercooked and then add some salt and pepper and cook them until they are cooked. I prefer to use a steamer as it keeps their flavour and they taste much better.

While your Cauliflower is cooking you need to work on your cheese sauce. Cook the fat in the pan and once it is runny add the flour and make sure you properly cook your flour in the margarine otherwise it will taste awful.

Then once you have a beautiful rue you need to add your milk until you have a lovely white sauce. At this point you need to add your pinch of nutmeg and mustard. My husband always gives me a nasty look when he sees me with the nutmeg but it gives it a wonderful flavour.

Once you have done this you need to add your cheese. This is down to preference some people prefer to have more cheese than others.

Once you have added the cheese and it has all melted lovely. You need to check on your cauliflower and once it is done, mix the two together and place in a casserole style dish. I also like to slice some tomatoes on top and scatter some breadcrumbs but it is optional if you want to do this or not.

If you want to make a bigger or smaller cheese sauce just remember you always have the same amount of flour, cheese and fat so just alter it to your needs.

After 5 minutes under the grill your Cauliflower Cheese is ready to serve. Enjoy!

Football season means party time, and nothing is more fun than tailga

ting with friends before the big game.

Joe Cahn, the self-proclaimed “commissioner of tailgating,” suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.

“Wild American shrimp go great with tailgating because it’s easy, simple and good,” said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.

Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.

“You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country,” Cahn said. “And shrimp from the Gulf and Atlantic just tastes better.”

Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.

For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:

GRILLED TEXAS WILD AMERICAN SHRIMP

(Makes 6 servings)

1/4 cup vegetable oil

1/4 cup tequila

1/4 cup red wine vinegar

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic, finely chopped

1 red bell pepper, finely chopped

24 large raw shrimp, peeled and

de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.

In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.

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To your food heaven

Dominic

Today, we look for versatility, variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you, they complement almost any meal or occasion.

There are more than a dozen varieties of tomatoes. Slices of large, round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.

Tomatoes’ versatility makes them ideal for all eating and entertaining occasions, whether used as an ingredient, an accompaniment or as a stand-alone.

To ensure the best flavor, never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees, it permanently stops producing that enzyme.

Tomatoes are an important dietary source of lycopene, an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber – one medium red tomato has 20 percent of the daily requirements of vitamin A, 40 percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.

This tomato recipe, developed by SunRipe Produce, meets nutritional standards set by Produce for Better Health Foundation.

SUNRIPE BELLA ROMA DI POMODORO

(Makes 6 servings)

3 tablespoons extra virgin olive oil

3 medium garlic cloves, peeled and thinly sliced

12 Bella Roma Italian-style tomatoes (plum tomatoes), cut into chunks

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound penne pasta

10 basil leaves, torn by hand into small pieces

1/4 cup chopped fresh parsley

In a large skillet, heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.

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To your food heaven

Dominic

We all love burgers and making a nice taco burger should be top of your cookery plans. I am often making burgers with my eight year old son so I thought I would share this recipe for you so that can do the same.

 You can make family-pleasing burgers with TVP following this simple recipe.Or you can use the TVP mixture as you would a ground beef mixture inside tacos.The choice is yours.

 Ingredients:

3/4 Cup Beef Broth/ 3/4 Cup Water Plus 1 Beef Bouillon cube, Crushed

1 Cup TVP

1/4 Cup Cooked/Canned Black Soy Beans, Divided

1/4 Cup Chopped Onion

3 tbsp Flour

1 1/2 tbsp Corn Meal

1 Packet (1 1/4 oz) Taco Seasoning Mix

2 Eggs

2-3 tbsp Soy Oil

Method:

1. In a medium sauce pan over high heat, heat beef broth or water and bouillon cube just to boiling.Add TVP and let stand 3 minutes.In medium bowl, mash half the beans with a fork.Add remaining beans, onion, flour, corn meal and seasoning mix.

 2. Add eggs and mix well.Form into 4 patties. In large skillet, heat oil over medium-high heat.Add patties and cook until firmed and browned on one side, about 3 to 4 minutes.Turn and brown second side.Serve on buns with favorite burger toppings.

For Tacos:

1. Omit one 1 egg and the flour.In large skillet over medium-high heat, add oil; heat.Add onions, stir and cook until tender.In medium bowl, add TVP, beans, 1 egg, corn meal and taco seasoning, mix well.

 2. Add to onions; stir until lightly browned, about 4 to 5 minutes.Serve in tortillas or taco shells with favorite taco toppings.

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To your food heaven

Dominic

I have always loved garlic mushrooms and this is my best ever garlic mushroom recipe that I regularly make at home for family and friends.

Ingredients

8 oz (225 gm) Mushrooms

1/2 oz (15 gm) Butter

2 Cloves Garlic, crushed

Dash hot pepper sauce

Salt & pepper

Method:

Wash and dry the mushrooms. Melt the butter in a small pan then add mushrooms and cook at a medium heat for a couple of minutes stirring constantly. Add the garlic, continue cooking & stirring for another minute or so.

Stir in a dash of pepper sauce and season with just a touch of salt and pepper. Reduce heat to absolute minimum then cover with a tight fitting lid. Leave the garlic mushrooms to sweat for at least ten minutes, stirring occasionally.

At this point i like to add some cream to the mushrooms but that is optional.

Serve the garlic mushrooms.

Then if you havn’t used cream you can use the garlic butter left in the pan and pour it over some crusty bread.

Hope you enjoy my best ever garlic mushroom recipe.

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To your food heaven

Dominic

One of my favourite starters is classic french onion soup and as a result here is my favourite recipe:

Ingredient:

4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper

Stilton Toast:

French bread, 2 ounces Stilton cheese,
2 ounces Cheddar cheese, and butter.

Method:

Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple Tablespoons of butter, then spread on the toast.

When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.

Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent–stirring occasionally–for about 30 minutes.

Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil. Reduce heat and simmer to thicken slightly–about 15 minutes.

Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown.

Serve immediately.

TIP: I love to add cream to this recipe, but you don t have to if you don t want.

Let me know how you get on with your classic french onion soup by commenting below. We also have a wide range of free cooking recipes on our website at:

http://www.dsmfoodlimited.com/recipes

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To your food heaven

Dominic

We all enjoy our lunch but the majority of us end up in a slump eating the same old boring sandwiches day after day. This is why i have created for you 4 fantastic healthy lunches so that you can look forward to lunch time again.

1. Beans on toast with a twist – Add a spoonful of curry paste to a can of baked beans and heat it through. Pile it onto a couple of slices of fresh brown bread and place on a grill tray. Sprinkle a couple of handfuls of sliced onions that have been pre-boiled and a two pinches of parsley. Then grill for three minutes and serve immediately.

2. Jacket Potato with Prawns and Cottage Cheese – In a medium sized bowl stir together prawns and cottage cheese until you are happy with the mixture. Then add a couple of small handfuls of chives and stir it all together. Now place the mixture as a topping on your pre-cooked jacket potato. Alternatively you can remove the potato from the jacket and mix it all together and grill to have the ultimate jacket skins recipe.

3. Tomato and Tuna Wraps – Spread plain or tomato tortilla wraps with a layer of low fat soft cheese. Scatter it with canned tuna (drained) and some fresh diced tomatoes. Then roll them up and have your lunch. If you like a kick to your wraps before you seal the wraps put a small smudge of pri pri around the edge.

4. Tuna and Red Onion Salad – Mix some drained canned tuna with cooked new potatoes, red onions and cappers. Add a handful of rocket and watercress. Then toss together with a fat free dressing.

This is just four really nice suggestions to brighten up your lunch and instead of just tossing this blog post to one side try them!

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To your food heaven

Dominic

A fantastic easy lunch or snack for you that is a personal favourite in our household…

Ingredients:

25g Butter

25g Flour

150ml Milk

75ml Brown Ale

175g Mature Cheddar Cheese

1 Teaspoon of Mustard

2 Teaspoons of Worcestershire Sauce

1 Egg Yolk

4 Slices of Bread

Instructions:

Mix the flour and butter together until they form a nice paste. Then bring the milk to the boil and remove it from the heat. Whisk the flour and butter and then return to the heat avoiding any lumps.

Grate the cheese and stir it into the mixture once it has melted add the Beer, Worcestershire sauce and mustard. Keep stirring the mixture so that it thickens. Once it has whisk in the egg yolk followed by salt and pepper to your own taste.

Now that the mixture is ready place your slices of bread onto a small oven dish and place the mixture over it and stick it under the grill until it is golden brown. Now enjoy your lovely snack.

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To your food heaven

Dominic