My morale took a beating after a failed attempt at cooking Chinese beef stew last evening. Long story short, I over-estimated the proportion of spices used. Sigh.
With what was left of my self-esteem, I took on a personal challenge to cook a new dish for Hannah. I tried something totally off my comfort zone: a home-made beef burger. Once again, this recipe is taken from Annabel Karmel’s ‘New Complete Baby and Toddler Meal Planner’ recipe book. The recipe could also be found here. I used Chinese parsley instead as this was the only parsley available then at a nearby supermarket. I also used 50% less salt chicken stock cube (by Maggi) and omitted adding salt (as stated in the recipe) altogether.
I learnt 2 new concepts from preparing this dish: 1) how to make fresh bread crumbs (it’s easy!) and, 2) the use of grated apple to make a super JUICY patty.
The list of ingredients may seem daunting but the method is relatively simple. Firstly, I saute 2 veggies. Secondly, mix all ingredients together in a big bowl (except oil and flour). Thirdly, floured my hands once and form patties into desired shape and size. Fourthly, pan-fry the patties. Finally, assemble the burger with a simple salad side (I used sliced cherry tomatoes).
Some photos taken from the cooking process:
Eating a burger was a new experience for Hannah. Guess what was her approach? :)
Then came mommy into the picture: I showed her how to hold and bite the burger. After a few attempts by herself, I started pinching the burger into bite-sizes for her as she was merely nibbling at it. It was a delicious lunch for both of us (I halved the original recipe and could still freeze half of the uncooked patties I made while the rest were pan-fried).
And dessert was a half freshly cut navel orange. The other half orange was juiced and diluted with water as an enticing drink for our girl who of late has started to stage a resistance movement against water.
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