My Festival Burger Part 2 (Cheeseburger with Sundried Tomato Pesto and Caramelized Onions on a Potato Hamburger Bun)

Cravings in Amsterdam burger 2

A few weeks ago, Hellmann’s asked me to create my own festival burger and I hosted a giveaway. I asked you guys to pitch your favorite festival burger on Instagram and I would make the winner’s idea into a recipe. The idea which won was a beef burger served on a potato bun with caramelized onions, lettuce, sundried tomatoes, cheddar and Hellmann’s.

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I’m all for any kind of burger (veggie, fish, chicken) but sometimes I just crave a good old fashion beef burger, preferably with cheese. It’s been a long time since I had a potato bun and since I love making bread, I created this potato hamburger bun recipe. Instead of adding just sundried tomatoes, I made a pesto with them. The result is a finger lickin’ good burger. If you are curious about my first festival burger, you can check it out by clicking here.

This recipe makes 4 hamburgers.

Ingredients:

For the potato hamburger buns (makes 8 buns):

3.5grs of dry yeast

½ cup of lukewarm milk

1 egg

1/3 cup of mashed potatoes

2 ½ cups of self-rising flower

¼ cup of sugar

2 tablespoons of melted butter

Pinch of salt

Egg wash (1 egg beaten with 1 tablespoon of water)

1 ½ tablespoons of black sesame seeds

For the sundried tomato pesto (enough for 4 burgers):

130grs of sundried tomatoes

A handful of fresh basil leaves

1/3 cup of cashews nuts

2 tablespoons of olive oil

Pinch of salt

For the caramelized onions:

3 medium onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

1 1/2 tablespoons of balsamic vinegar

1 tablespoon of port

For the burger patties (makes 4 burgers):

700grs of minced beef

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of celery salt

Pinch of black pepper

2 tablespoons of smoked BBQ sauce

Extras:

Hellmann’s to spread on the bread

4 tablespoons of butter to cook the burgers

4 cheese slices of your choice, I used a Gouda with chili

Lettuce of your choice, I used for lamb’s lettuce

 

To make the potato hamburger buns:

Boil 3 medium potatoes until they are completely cooked. Then peel them and mash them. Make sure there are no lumps. Measure 1/3 of a cup of mash potato and set it aside to cool.

Place the lukewarm milk and yeast in the bowl of the stand mixer. Let it sit for 5 minutes to activate the yeast. Then add the flour, mashed potato, sugar, salt, egg and melted butter. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line a large baking sheet with parchment paper. Since I have a small oven, I used two small sheets. Place the dough in your floured working area. Punch it to get rid of some air. Slice it into 8 equal pieces. Form each piece into a ball, pinching the ends together at the bottom. Place the balls in the prepared baking sheet, leaving some space in between each ball. Remember that they will rise for another hour and then rise again while baking.

Cut out a large piece of plastic wrap (large enough to cover the baking sheet) and brush it with some vegetable oil. Cover the buns with it, greased side touching the buns. This will prevent it from sticking to them once they rise.

Let the buns rise for 1 hour in a warm place.

About 10 minutes before your timer goes, preheat your oven to 180C/350F.

Brush each bun with the egg wash and sprinkle with some black sesame seeds.

Bake the buns for about 12 minutes or till golden. Set them aside.

To make the caramelized onions:

Place the olive oil in a large pan over medium heat. Once the oil is hot, lower the heat to med-low and add the red onions, balsamic vinegar, port and salt. Let it cook for about 10 minutes until they caramelized. Stir every few minutes to avoid them from burning. Set it aside.

To make the sundried tomato pesto:

Just place the sundried tomatoes, basil, cashews, olive oil and salt in the food processor or blender. Blend or pulse until it becomes a paste. Taste for salt and set it aside.

To make the burger patties:

Mix the minced beef with the spices and BBQ sauce. Then form 4 equal patties.

Once the bread and toppings are ready, start to cook the burgers.

Melt the butter in a pan over medium heat. Then add the burger patties and cook them for about 4 minutes on each size. On the last minute, add the slices of cheese and cover the pan with a lid so that the cheese can melt.

Spread the bottom of the bun with the sundried tomato pesto, and then add some lettuce. Place the beef patty over the lettuce and top with some caramelized onions. Spread some Hellmann’s on the top part of the bun and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Sun-dried Tomato Pesto Babka

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Time for a savory babka recipe. I made a pesto with sun-dried tomatoes and cashew nuts. The result is a bread that reminds of pizza. Besides eating it plain, you can cut two thin slices, place some cheese in between and then waffle it. Yes, it’s good! It gets crispy on the outside and melted cheese on the inside. Heaven!

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This recipe is for one large babka (25cm loaf pan)

Ingredients:

For the dough:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the sun-dried tomato pesto:

180gr of sun-dried tomatoes preserved in oil, drained

½ cup of unsalted cashew nuts

40gr of grated Parmesan

2 tablespoons of dried basil

1 tablespoon of dried oregano

1 teaspoon of lime juice

1 teaspoon of sugar

½ cup of tomato puree

Pinch of salt

Chili flakes to taste

Extra:

Egg wash

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the pesto. Place all of the ingredients for the pesto in the food processor. Pulse until you have a paste and everything is mixed through. Place it on a bowl and set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the pesto all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough.

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Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Repeat for the other log. Then twist the two logs together, slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath. Place the babka in a loaf pan lined with parchment paper. Cover it with a piece of greased plastic wrap. Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Brush the babka with the egg wash. Bake it for about 20-25 minutes or until golden.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Heirloom Tomato, Goat Cheese & Greek Yogurt Tart with Basil & Almond Pesto

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I’m taking advantage of summer produce as much as I can. Every time I go to the market and see beautiful heirloom tomatoes, I can’t help myself and have to get some. For this tart, I first oven dried them to keep them from getting the filling moist.

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The filling is a bit lighter since I used Greek yogurt instead of cream. I swirled some pesto into the filling for extra flavor and to add a different texture.  I added grated parmesan and freshly ground pepper to the crust for extra flavor as well. I ate it with a baby kale salad with a simple vinaigrette.

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Ingredients:

For the tomatoes:

3 big heirloom tomatoes, sliced about 1.5 to 2 cm thick

5 cherry tomatoes, sliced in half

1 teaspoon of sugar

Salt

Drizzle of olive oil

For the crust:

1 1/3 cups of all-purpose flour

3 tablespoons of grated parmesan

Freshly ground black pepper

100gr of cold butter, chopped

Pinch of salt

¼ cup cold water

For the goat cheese filling:

1 cup of Greek yogurt

200gr soft goat cheese, at room temperature

2 eggs

Pinch of salt

Pinch of pepper

For the pesto:

45gr peeled roasted almonds

1 bunch of basil, reserve a few small leaves to decorate the tart later

30gr of grated parmesan

1/3 cup of olive oil

Pinch of garlic powder

Pepper

Pinch of salt

 

To oven dry the tomatoes:

Place the tomato slices on a baking tray lined with parchment paper. Sprinkle with salt, sugar and drizzle some olive oil. Dry them for 2 hours at 130C/270F. Once the 2 hours are up, remove them from the oven and set aside to cool.

To make the pesto:

Place all of the ingredients in the food processor and pulse until everything is mixed. Cover with plastic wrap and keep it in the fridge until ready to use. You will only need 5 tablespoons of this pesto; you can use the leftover for something else.

To make the crust:

Place the butter, flour, parmesan, salt & pepper in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low speed for a few minutes until the pieces of butter get smaller.  Then add the cold water and mix on low for a few extra minutes, until you get an even dough. Form a ball with the dough, flatten it a bit with your hands, wrap it in plastic and let it sit in the fridge for 30 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Place it in the fridge for 15 minutes.

Take the pie out of the fridge and pinch the bottom with a fork.  Line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes. Remove it from the oven but the keep the oven on.

To make the goat cheese & Greek yogurt filling:

Just blend all of the ingredients until evenly combined.

To assemble the tart:

Pour the goat cheese filling over the partly baked crust.  Just don’t pour it up to the edges, because it still needs the pesto and you don’t want it to overflow.  Separate 5 tablespoons of the pesto and spoon it over the filling. Then grab a knife and swirl it around, be careful not to touch the crust. Bake it for 20 minutes.

After the 20 minutes are up, remove the tart from the oven. Spread the oven dried tomatoes over the top and bake it for 10 extra minutes.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some fresh basil leaves. I like to serve it with a simple salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

 

Summer Squash Pasta with Anchovy, Lime & Chili Pesto

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This is a super easy and zesty summer pasta dish. It’s great for those days where you don’t feel like spending too much time in the kitchen. We went shopping this morning, then ran some errands and after that, we went the park to enjoy the sun. By the time we came home, we were hungry for some carbs. Especially since we live in Amsterdam, we do everything by bike. I had planned to make a light salad for dinner but that wasn’t going to cut it tonight. So this pasta was it.

I love the combination of the anchovy, lime and chili. I could just eat this pesto with a spoon. Because of the pine nuts and anchovy, it doesn’t have the prettiest color but it is so tasty.

This recipe serves 2.

Ingredients:

For the pesto:

Zest of 2 limes

75gr of pine nuts, toasted

6 anchovy fillets

½ red chili, chopped (or more if you like it spicy)

Juice of 1 lime

2 tablespoons of olive oil

For the rest:

1 yellow squash, diced

1 zucchini, diced

1 purple carrot, diced (optional)

3 cloves of garlic, minced

4 tablespoons of olive oil

Salt

Pepper

Dried chili flakes

Juice of 1 lime

250gr of fresh pasta, i used spaghetti

 

Dice the yellow squash, zucchini and purple carrot about the same size. I didn’t use the core of the squash just for presentation purposes, but you can just use the whole vegetable.

To make the pesto, just place all of the ingredients in the food processor and pulse until it becomes a paste, it doesn’t have to be completely smooth. Set aside.

Cook the pasta as instructed in the package.

Add 4 tablespoons of olive oil to a pan over medium heat. Once the pan is hot, add the garlic and carrot. Cook for 1 minute. Then add the yellow squash and zucchini. Add salt, pepper and some chili flakes. Cook for 3 minutes. Turn off the heat.

Add the anchovy pesto and stir. Finally add the pasta and the juice of 1 lime. Mix well. Taste for salt and pepper.

Serve right away. I like to sprinkle extra chili flakes over each plate of pasta.

 

 

Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

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Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!

Gnudi with Arugula Greek Yogurt Pesto

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A few weeks ago I was zapping through the TV and stopped at a Jamie Oliver’s show.  He had just begun to do a gnudi recipe. I remembered trying a different kind of gnudi a long time ago at a restaurant and since I remembered liking it, I thought I would give it a try.

Only after it went on commercial and came back did I realize that it was from his Comfort Food book.  The same book that was laying around in my living room. So far I had only browsed through it very quickly and was meaning to get back to it at some point. I guess I just needed some TV persuasion!

I slightly adapted the gnudi recipe because the ricotta mixture was too moist to roll into a ball, so I added some flour which made it a lot easier. I also added more parmesan and lemon pepper. I decided to serve it with an arugula Greek yogurt pesto instead of the sage butter from the book.

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Keep in mind that the gnudi has to be made the night before. It is rolled in semolina and needs to sit overnight in the fridge uncovered. The semolina will suck out the moisture from the ricotta and create a nice layer all around the gnudi.  It is really not much work, it took me 5 minutes to make the gnudi the night before and then the next day you just cook them in boiling water for 3 minutes.  So don’t be discouraged because it needs to be made in advance.

This recipe makes about 20 gnudi, enough for 3 servings.

Ingredients:

For the Gnudi:

500gr Ricotta

120gr Grated Parmesan

1 teaspoon Lemon Pepper (optional)

Pinch of nutmeg

Pinch of salt

3 tablespoons of All-purpose flour

Semolina for rolling (about 300gr)

For the Arugula Greek Yogurt Pesto:

125gr Arugula

75gr Pine nuts, toasted

50gr Grated Parmesan

250gr Greek Yogurt

Zest of 1 lemon

Juice of ½ lemon

2 tablespoons of Olive Oil

Salt

Pepper

 

For the gnudi, mix all of the ingredients in a bowl (excluding the semolina).

Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well.

Grab about 1 ½ tablespoon of the ricotta mixture and roll it into a ball with your hands. Then roll it into the plate with the semolina. Once it is completely coated in the semolina, place the gnudi in the prepared tray. Repeat for all of the ricotta mixture.  Once all the gnudi are done, sprinkle more of the semolina on top and put the tray in the fridge. Leave it overnight uncovered.

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When you are ready to cook the gnudi, first make the pesto. Just place all of the ingredients in a blender or food processor and blend until smooth.

To cook the gnudi, bring a large pot with water and salt to a boil. Once it is boiling, cook the gnudi in batches for 3 minutes at a time.  It is important to do it in batches because they are very delicate and can break. Once the 3 minutes are up, remove them from the water using a slotted spoon and set aside.

Warm up the pesto in a pan. Then pour the pesto into the serving plates, place the gnudi on top and sprinkle some extra parmesan.

Roasted Carrot Soup with Carrot Top Pesto

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As a kid I never used to like carrots, I would always pick them out. But my mom would make a soup very similar to this one and that would be the only way she would get me to eat my carrots. She would always tell me they are good for my eyesight. My eyesight was pretty bad, so I don’t think carrots would have made a difference even If I loved them. I ended up getting Lasik when I got older and couldn’t be happier.

You can use the carrot top to make pesto, instead of throwing it away. This recipe for pesto yields more than you need for the soup.  So you can use the leftovers to top roasted vegetables or eat it with some crunchy bread.

Ingredients:

For the soup:

2 bunches of carrots with the tops

4 medium white onions

2 garlic cloves

Olive oil

8 cups of chicken or vegetable stock

200ml of cream

½ cup of grated Parmesan

Salt to taste

For the pesto:

2 bunches of carrot top

3/4 cup of fresh basil

120gr of toasted pine nuts

3/4 cup of grated parmesan

Zest of 2 lemons

About 1 cup of olive oil

Salt to taste

Pepper to taste

 

To make the soup:

Remove the carrot tops, reserve them for the pesto. Peel the carrots.

Wrap the garlic cloves with the skin on with aluminum foil, pouring a bit of olive oil inside. Place the wrapped garlic, onions with the skin on and peeled carrots on an oven tray lined with aluminum foil.  Drizzle a bit of olive oil on top of the vegetables. Roast at 180C/350F for 1 hour and 30 minutes.

Once the vegetables are roasted, peel the onions and the garlic cloves. Chop the carrots. Place them in a large pot. Add the stock and blend it. I like to pass the soup through a sieve to make it smoother, but you don’t have to.  Pour the soup back in the pot. Then add the cream, parmesan and mix it until it is all combined. Then add salt to taste. Warm up the soup on medium heat.

To make the pesto, just place all of the ingredients in the food processor and pulse until it is all combined.

Serve the soup with about one tablespoon of the carrot top pesto. If you want, drizzle a bit of cream on top for decoration.