Ingredients:
- 225 g lean minced beef
- 1 large clove garlic crushed
- 1 tablespoon dried oregano
- 2 large Portobello mushrooms
- 2 tablespoons olive oil
- 2 tablespoons white wine
- Salt and black pepper
- 2 thick slices of beefsteak tomato
- 2 lettuce leaves
Directions:
- Mix together the mince, garlic and oregano in a bowl, season well and shape the mixture into two burgers
- Cover with cling film and chill for 30 minutes
- Preheat the oven 200°C, put the mushroom on a piece of foil, sprinkle over the oil and wine and make a parcel. Place the parcel on a baking tray and cook for 20 minutes
- Heat the remaining oil and fry the burgers 4 minutes each side , medium heat
- Place the mushroom on the plate , top with the slice of tomato, lettuce then the burger
Endive and Avocado Salad
Ingredients:
- 1 tablespoon Dijon mustard
- 1 freshly squeezed lemon juice
- 2 tablespoons olive oil
- kosher salt
- black pepper
- 2 heads endive
- 2 avocados, peeled and seeded
Directions
- Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette
- Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks
- Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette
- Season, to taste, and serve
Calories: 380
Time: 30 minutes
Seves: 2
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