SIMPLE, HEALTHY AND ALWAYS DELICIOUS! My Food Bag and Nadia Lim share 80 tasty and convenient recipes. Make weeknights easy with this collection of My Food Bag’s most popular recipes from the past 10 years.
BEEF & BACON SMASH BURGERS
with Fried Onions & Mushrooms
This quick method of ‘smashing’ burgers guarantees the perfect caramelised crispy meat crust to your burger patties. Bacon, fried onion and mushrooms make these burgers even more decadent, complementing the crispy texture of the ‘smash’ patties.
SERVES 4 | READY IN 30 MINS
Ingredients
- 300g bacon
- 600g beef mince
- a drizzle of oil
- 2 brown onions
- 200g mushrooms
- 1tsp sugar
- pinch of salt
- 4 large burger buns
- 1 lettuce
- 2 tomatoes
- ¼ cup store-bought aioli
Before you start: Preheat the oven to 230°C (or 210°C fan bake). Line an oven tray with baking paper.
Cook the bacon: Place the bacon on the oven tray and cook in the oven for about 15 minutes, until crispy.
Make the patties: In a bowl, season the beef with salt and pepper and mix to combine. Divide the beef into 4 and roll into balls.
Cook the onion & mushrooms: Thinly slice the onion and mushrooms. Heat the oil in a frypan on high. Cook the onion and mushrooms with the sugar and a pinch of salt, stirring occasionally for about 8 minutes, until caramelised.
Cook the patties: Heat the oil in a second frypan on high. Add the beef to the frypan, in batches if needed, and flatten with a fish slice or the underside of another frypan, until each pattie is just under 1cm thick. Cook the patties for 2–3 minutes each side, until golden brown and cooked through. Repeat with any remaining patties, if needed. Set aside on a clean plate and cover with foil to keep warm.
To finish: Cut the burger buns in half and place on a second oven tray. Toast in the oven for 1–2 minutes, until warmed through. Shred the lettuce and thinly slice the tomato.
Serve: Build your burger. Fill the buns with aioli, mushroom and onions, patties, tomato, bacon and lettuce. Serve any leftover fillings on the side.
TARTE AU SAUMON
with Creamy Leeks & Capers
Salmon and leeks are a match made in heaven — but make them creamy leeks, and they’re perfectly complemented by smoked salmon and the tangy burst of capers. This tart would be amazing for a decadent lunch or even a light summer dinner.
SERVES 4 | READY IN 40 MINS
Ingredients
Salad
- 1 cucumber
- 2 tsp white wine vinegar
- 100g mesculin
Pastry
- 375g pre-rolled flaky puff pastry
- 1 Tbsp black sesame seeds
- 1 Tbsp white sesame seeds
- 1 Tbsp poppy seeds
- ½ Tbsp dried rosemary
Filling
- 400g potatoes
- 2 drizzles of olive oil
- 1 leek
- 250g lite sour cream
- 400g smoked salmon
- 10g fresh dill
- 20g capers
Before you start: Preheat the oven to 220°C (or 200°C fan bake). Line 2 oven trays with baking paper.
Prep salad: Peel the cucumber, if needed, then peel into ribbons and toss in a bowl with the white wine vinegar. Season to taste with salt and pepper. Set aside to allow the cucumber to pickle slightly.
Prep & cook the pastry: Gently unroll the pastry sheet onto one of the oven trays. With a sharp knife, score around the border of the pastry 1cm from the edge (but not cutting all the way through) and sprinkle the border with the seeds and rosemary. Using a fork, prick the base of the pastry. Place the tray in the oven on the lower oven rack and bake for 15 minutes, until the pastry is puffed and golden brown.
Meanwhile, prep & cook the potatoes: Thinly slice the potatoes (slicing into about ¼cm will ensure they cook quickly and evenly). Place on the other oven tray, and toss with a drizzle of olive oil and season with salt and pepper. Place the tray in the oven on the upper oven rack, above the pastry, and cook for about 15–20 minutes, until tender.
Prep & cook the leek: While the potatoes are cooking, thinly slice the leek. Heat the second drizzle of olive oil in a frypan over a medium heat. Cook the leek for 5–6 minutes, stirring often, until softened. Take care not to let it burn. Remove the pan from the heat and stir through the sour cream.
Assemble the tart: Remove the skin from the salmon. Once the pastry has cooked, remove it from the oven and top it with the potatoes and leek. Flake any pieces of salmon that are over bite-size, then top with the dill and capers. Cut the tart into pieces.
Finish the salad: Add the mesclun to the cucumber and toss to combine.
Serve: Place the portions of tart onto plates and pile the salad on the side.
Extracted from Dinner, Done Better by My Food Bag, published by Penguin Random House NZ, RRP $40.00. Text and photography © My Food Bag, 2024.
