spinach leaves

How to make a yummy cheeseburger

Posted by Gary
The Yummy Lummy Cooking for one podcast
The Yummy Lummy Cooking for one podcast
How to make a yummy cheeseburger
Loading
/

It’s not a difficult thing to make a cheeseburger but I just wanted to share how I did it.

This wasn’t the most elaborate burger, it didn’t have the essential ingredients of an Australian burger which included slices of beetroot and a ring of pineapple plus a fried egg and some bacon.
Suffice to say, this burger was mainly about putting some beef mince (ground meat) and cheese together on a hamburger bread roll.

What you need to make the Yummy Lummy cheeseburger

  • 500 grams of regular mince (ground beef). I avoid the really lean mince because it lacks flavour
  • Two eggs. Whisked and hand mixed into the mince
  • Mixed dried herbs mixed into the mince
  • Chilli flakes mixed into the mince
  • Coarsely ground black pepper mixed into the mince
  • 1 teaspoon of freshly ground sea salt
  • 1 teaspoon of brown sugar
  • Finely cut red chillies and jalapeñño peppers mixed into the mince
  • A good splash of Worcestershire sauce
  • Grated Coon cheese
  • Butter
  • Hamburger bread roll
  • Spinach leaves

What you need to do to make the Yummy Lummy cheeseburger

  1. Mix together the mince, eggs, dried herbs, chilli flakes, red chillies, jalapeñño peppers, pepper, salt and sugar
  2. Make patties about 90 millimetres in diameter and 2 centimetres high
  3. Cook the meat in a frying pan
  4. Put together the buttered bread roll with the cheese, spinach and meat
  5. Add a good squirt of tomato sauce and inhale that sucker
Yummy Lummy cheeseburger #dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Yummy Lummy cheeseburger
#dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon

How did it taste?

Fantastic. It was lovely and spicy and cheesy.

Final words

Do you like making your own burgers from mince meat (ground beef)? Let me know what you think.

Amazing low carb baked salmon with creamy cabbage and spinach recipe

Posted by Gary

It’s been a long day at work. I got home around 7.30 pm and tore into the refrigerator to pull out a piece of salmon. I’ve been thinking of baked salmon all day. I still hadn’t fully formed in my mind how I was going to cook it but as I got undressed it dawned on me to to use some spinach, rocket and chard leaves along with some sliced cabbage.

Salmon with creamy cabbage and spinach leaves
Salmon with creamy cabbage and spinach leaves

The texture tonight came from the nuts in the creamy sauce along with some crunch from the cabbage.

There was also texture in the skin of the baked salmon with the sticky crispy skin.

This is a dish that needs a good amount of seasoning and it brings out the flavours and textures.

Amazing low carb baked salmon with creamy cabbage and spinach recipe
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon
  • Soy sauce
  • Grape seed oil
  • Cabbage
  • Spinach leaves
  • Rocket leaves
  • Chard leaves
  • Slivered almonds
  • Pine nuts
  • Ground nutmeg
  • Chicken salt
  • White wine
  • Cream
  • Butter
Instructions
  1. Add some oil to the plastic bag containing the salmon
  2. Rub in the oil
  3. Place the salmon on a baking tray lined with baking paper
  4. Drizzle a little soy sauce on the salmon (this will create a sticky crispy layer under the skin)
  5. Bake in a benchtop oven at 200 °C for 15 minutes
  6. Slice one cabbage leaf and cook in the microwave oven for 1 minute
  7. In a frying pan add some oil and a good slice of butter
  8. Turn up the heat and add a handful of leaves and then the drained cabbage
  9. Cook the vegetables until the liquid is boiling and the water evapourates away
  10. Add a small handful of slivered almonds and pine nutes
  11. Shake in a little bit of chicken salt
  12. Shake in a little ground nutmeg
  13. With the heat on high add a splash of white wine
  14. Reduce away the white wine then add a splash of pouring cream
  15. Reduce to a sauce
  16. Pour the cabbage and leaf sauce into a bowl
  17. Add the salmon on top
  18. Shoot a photograph
  19. Eat the meal
  20. Wash the dishes
  21. Write the recipe
  22. Blog (verb)

I have another piece of salmon for tomorrow night and it may be a repeat of tonight.

I love baked salmon. Do you?

Bacon and egg breakfast wrap recipe

Posted by Gary

Regular readers and followers on Instagram will know that I have a thing for the Mavi breakfast wrap. The “Mavi special” contains an hashed brown, mushrooms, bacon, fried egg and cheese. The customer gets a choice of tomato or barbecue sauce. I’ve seen one person asked for tomato and barbecue sauce to be combined. I’m not sure of that combination.

Breakfast wrap with streaky bacon, fried eggs, Shepard avocado, spinach leaves, chard, Bega cheese and barbecue sauce
Breakfast wrap with streaky bacon, fried eggs, Shepard avocado, spinach leaves, chard, Bega cheese and barbecue sauce
Bacon and egg breakfast wrap recipe
 
Recipe Type: Breakfast
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Helga’s flatbread wrap (whole grain)
  • Bega cheese
  • Shepard avocado
  • Spinach and chard leaves
  • Fried eggs
  • Streaky bacon
  • Barbecue sauce
  • Pepper
Instructions
  1. Cook the bacon in a benchtop oven at 200 °C for 15 minutes
  2. Fry two eggs slowly and gently
  3. Wilt the spinach and chard in the frying pan
  4. Mash the avocado in a bowl
  5. Lay out the flatbread and put two slices of cheese on it
  6. Put it into a microwave oven for 10 seconds to soften the cheese and the bread
  7. Spread out some avocado
  8. Lay on the spinach and chard
  9. Lay on the eggs and some pepper
  10. Lay on the bacon
  11. Squirt on some barbecue sauce
  12. Roll the bread into a wrap
  13. Cut like a fancy man
  14. Shoot a photograph
  15. Eat the wrap
  16. Wash the dishes
  17. Write the recipe
  18. Blog (verb)
 
Helga's flat bread wrap
Helga’s flat bread wrap
Helga's flatbread wrap with cheese
Helga’s flatbread wrap with cheese
Helga's flatbread wrap with cheese and avocado
Helga’s flatbread wrap with cheese and avocado
Helga's flatbread wrap with cheese, avocado, spinach and chard
Helga’s flatbread wrap with cheese, avocado, spinach and chard
Helga's flatbread wrap with cheese, avocado, spinach and chard, and fried eggs
Helga’s flatbread wrap with cheese, avocado, spinach and chard, and fried eggs
Helga's flatbread wrap with cheese, avocado, spinach and chard, fried eggs and streaky bacon
Helga’s flatbread wrap with cheese, avocado, spinach and chard, fried eggs and streaky bacon
Helga's flatbread wrap with cheese, avocado, spinach and chard, fried eggs, streaky bacon and barbecue sauce
Helga’s flatbread wrap with cheese, avocado, spinach and chard, fried eggs, streaky bacon and barbecue sauce
Breakfast wrap with streaky bacon, fried eggs, Shepard avocado, spinach leaves, chard, Bega cheese and barbecue sauce
Breakfast wrap with streaky bacon, fried eggs, Shepard avocado, spinach leaves, chard, Bega cheese and barbecue sauce

Do you like a breakfast wrap? Have you ever made one? What would you put in yours?  

This slideshow requires JavaScript.

My food photography lighting setup

Posted by Gary

My brother in food, viz., John (or is it Fred or Stan) asked about my food photography lighting setup

Over the years of this blog and my social media adventure I’ve moved from smartphone to point and shoot to DSLR and mirrorless cameras to shoot photographs of food at home and in restaurants. 

At home I moved from shooting the photographs on the table I eat at, to a buffet with some office lamps for lighting and now to a dedicated setup as you can see in the image below. I have an old wooden table that is at coffee table height, a softbox and a diffuser. From time to time I’ll also use a speedlight (flash) and bounce the light against a wall to get light from two different directions. A tripod is essential. The one I use is a Manfrotto with a central stalk that can be brought up and turned horizontal so that I can shoot overhead over the low table.

2015-03-07_07.57.11_001_GARY_LUM_FB

With this set up I get reasonable lighting. It also helps that I shoot in RAW and post process with Adobe Lightroom.

One of the things I need to get better at is props. I need to think more about how I set things up on the table as well as choose better angles to shoot from. 

2015-03-07_12.27.36_002_GARY_LUM_FB 

This photograph of today’s lunch was shot on my food photography ‘studio’ 

What is your food photography set up?