Organic Samm

I told my 8.5yo that i will make a rice burger for him for lunch yesterday. He then loudly exclaimed that, “rice burger is bad food!!”. This is due to us constantly reminding the kids that hamburgers from McD and such arent the healthiest of choice when it comes to food. So, it’s kinda like drilled into them since young.

After googling for a nice pic of a rice burger to show him what i’ll be making for him, he then pushed me off the chair and asked me to go to the kitchen to make one for him whilst saying, “rice burger is good food”. LOL.

And so, here’s my version which i made for him today.

First, prepare a bowl of rice. This was last night’s leftover. We cook with mixed grains, hence the reddish-brownish tone of the rice.

Roll the rice into a big riceball, and flatten it with your palm. Wet your palms by dipping your fingers into a bowl of water every now and then. This will lessen the chances of the rice sticking to your palm as you press down to flatten the ball into patties. Bits of rice will tend to fall off the side of the pattie during the shaping process. So, push them in with your thumb as you turn the pattie around on your palm.

And here you have two nice flattened rice patties ready for frying.

I used my one-egg-frying-pan to fry the rice patties.

here they are, nicely browned on each side. Set aside to cool.

Sorry, i forgot to take pic of the meat patties. But since my kids dun fancy eating the lettuce, tomatoes, cucumber or wateva garnishings one normally places between the meat patties and the rice, i have them chopped and mixed into the meat patties :p

And here’s how my rice burger looked like. All that’s needed is ketchup/chilli sauce on one side, and mayonnaise on the other to make a great tasting rice burger for lunch that my kids will never say no to. A good idea to get kids that dont fancy rice to eat rice, yeah!!!! Hope you all enjoyed my rice burger pics and have a great weekend

These Chicken Nuggets are my kids’ favorite snack. I usually order this for them when we dine at Parkson’s Kopitiam Junction. Gordon eats his with the mayonaise. Malcolm likes it plain.

Chicken Nuggets are one of the easiest food to prepare for kids. I used to make them when Gordon was just a toddler. It’s one of the easiest way to get him to eat some vegetables as i mix them into the meat before i fry it. Here’s my own version of Chicken Nuggets Recipe:

Ingredients:

500g minced chicken
2 garlic cloves (crushed)
1/4 cup fresh breadcrumbs
2 tbsp chopped basil
1/4 tsp cayenne pepper
Olive oil for cooking

Method:

1) Combine chicken, garlic, breadcrumbs, basil and cayenne pepper in a large bowl and season. You can add any kind of chopped vegetables to it if you like. My favorite being celery and carrots.

2) Using damp hands, roll tablespoons of the mixture into balls and place on a baking tray lined with baking paper. Flatten slightly with a fork.

3) Heat the olive oil in a frying pan and fry in batches over medium heat. Turn them every now and then until golden.

4) Set aside to cool and they are ready to be eaten.

I used to think that Zucchinis and Cucumbers are the same thing. After all, they share the same green shade, longish shape, pale flesh and even similar seeds. So, how to differentiate between zucchinis and cucumbers? The easiest way is to touch its surface. Cucumbers have a smoother, cold and waxy skin. Whereby, zucchinis have a rougher and dry skin.

My MIL buys cucumbers more than zucchinis as they are more readily available at the wet market. But if i happen to buy my vegetables at the Supermarket like Jusco or Cold Storage, i prefer to buy Zucchinis. Compared to cucumbers, they have a heartier, sweeter and more bite to it.

Now is the best time to eat lots of zucchinis and cucumber. The weather is so hot these days that we need to eat lots of cooling food to counter the heat building up inside us. This Zucchini Cannelloni With Ricotta And Pine Nuts Recipe is unlocked at the Sparehand Level from the Hell’s Kitchen Game on Facebook. Hope you enjoy this Gordon Ramsay’s Zucchini Cannelloni With Ricotta And Pine Nuts Recipe.

Serves 2:

Zucchini cannelloni

-2 small zucchini (ends removed)
-1 1/2 tbsp olive oil, plus extra for drizzling
-2 cup ricotta cheese
-Juice of 1 lemon juice
-Sea salt and black pepper
-1 tbsp toasted pine nuts
-1 tbsp chopped dill
-1 tbsp chopped tarragon
-1 tbsp balsamic vinegar, to drizzle

Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.

Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.

Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.