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The Luther Burger February 18, 2011

Filed under: Casual Eats,Home Cookery — Dobsessed @ 6:15 am
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From what I’ve read, a Luther Burger is a bacon cheeseburger that Krispy Kremes original glazed donuts in place of the buns.  According to Wikipedia, these burgers run between 800 to 1,500 calories.


The one I made was a small one as I’d only use McDonald’s Cheeseburger patties rather than Quarter Pounder patties so I would say the one I made run between 650 and 800 calories.


It was pretty good, the sweet just went with the savoury and I had added bacon in mine (some Luther burger variations don’t have bacon) so it all went nice together.  I mean, it’s not the BEST thing I’ve ever had…but it’s not bad at all.


Next time, I want to make deep fried butter, what do you reckon?



My Chili December 12, 2010

Filed under: Casual Eats,Home Cookery — Dobsessed @ 8:01 pm
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This is definitely not an authentic recipe, it is just how I make my Chili. I like making a huge pot of chili and then keeping it in individual containers and then eating it with rice and cheese or topping it on a tray of corn totillas for some quick nachos. I also add a lot of extra veggies to mine because I like to make it healthy.

I don’t measure anything, I just throw it all in so it’s a bit of testing and tasting.

– 600g of Heart smart Beef mince
– A can of kidney beans, drained
– A can of corn kernels, drained
– 2 or 3 medium carrots, diced
– 2 zucchini, diced
– 1 – 2 large red capsicums, diced
– 3 medium onions, diced
– 4 cloves of garlic, crushed
– 1 – 2 Chorizo sausage
spices are approximate:
– 1.5 tsp of ground cumin
– 1.5 tsp of ground coriander
– 1 tsp of ground cinnamon
– 5 cardamon pods, bruised
– 3 – 4 bay leaves
– quarter cup of sweet chili sauce
– salt to taste
– 10 small red chili or dried chili flakes (to taste)
– 1 cup of red wine
– olive oil
– butter
– 1 – 2 jars of chunky tomato pasta sauce


1. Fry the garlic and the onions in some olive oil and butter, I used a good chunk of butter, I love butter, and a good pinch of salt to stop the onions burning.
2. Add the chorizo, once it starts to brown, add the mince, brown it.
3. Add half of the red wine until it’s all absorbed.
4. Add all the spices and cook for a further 5 minutes.
5. Add all the vegetables, beans and add the pasta sauce
6. Once it’s bubbling nicely, drop the heat down, add the rest of the wine and simmer for about 3 hours stirring occasionally to stop it from burning.
7. Add sugar, salt, chili to taste and you’re done!


Chinese Lion’s Head Soup August 29, 2010

Filed under: Home Cookery — Dobsessed @ 9:10 am
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I’ve been on this low-car diet lately, so I haven’t been updating this blog very much recently…after all, who wants to read about how all I eat is meat? And my mum, watching my daily consumption of meat makes me worry for my kidneys. I’m still eating out, but whenever I do…my dish choices tend towards the unremarkable….or remarkable because every ends up commenting on my food choices. Yes…I’ve become one of those people I hate. I. Am. A. Food. Bitch.

No bread, no rice, no pasta, no corn, no potatoes, no peas! Very restricting!! And what am I cooking? Bolognaise sauce, that I just eat straight…I never knew how important pasta was until I have to eat Bolognaise by itself with nothing else to accompany it…definitely no crusty bread. I eat meatballs constantly…lucky I’m not sick of it, yet.

I’ve got the flu at the moment, so I’m in need of a lot of comfort food. Usually this is loads and loads of creamy, garlicky, bacony pasta…but not allowed on my diet, so I’ve had to make something else. This recipe for Lion’s Head Soup is a muted version to the original version. The original version’s sauce is usually more thick and meatballs, juicier…this is my comforting diet-friendly version.

500g of Heartsmart (or lean) pork mince (don’t use beef because it’ll be way too strong flavoured
1 tsp of salt
1 spring onion finely chopped
1 tablespoons of grated ginger
1 egg
2 tsp of sesame oil
2 cups of chicken stock
2 cups of water
1 Chinese cabbage (wombak)
1-2 tablespoon of soy sauce (I used low salt – to taste)
1-2 tablespoons of oyster sauce (optional to taste)
1 tablespoons of grated ginger
2 tsp of sesame oil
1 spring onion chopped

– Mix all the ingredients for the meatballs together until slightly sticky.
– Put everything for the broth into a big pot and press down the cabbage until they are all wilted. This may take a while as there are a lot of vegetables.
– Once the cabbage has wilted and the broth has started bubbling, drop the meatballs in. I use a rounded teaspoon and roll into a ball and drop them in.
– Let them bubble away, but try not to stir too much or you’ll end up breaking up the meatballs
– Add more water if you like if you think it needs it.
– Simmer for about 30 minutes, and it’s ready to serve.

It’s a lightly flavoured soup that’s very good when you’re sick!


Spiderman Birthday Cake August 8, 2010

Filed under: desserts,Home Cookery — Dobsessed @ 10:46 am
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Recipe and method to come…


Scallops with fried egg and balsamic vinegar July 11, 2010

Filed under: Food,Home Cookery — Dobsessed @ 6:17 pm
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This is an adaption of Gordon Ramsey’s scallops and quail egg recipe.  I made this for dinner tonight and it was delicious, probably works better as a starter because it’s not filling, but I ate like 4 lamb sheek kebabs, a hot dog, two sausage sizzles, butter chicken, naan, steak…and more today, so this was more than enough.  I made this with what was available in my pantry and my fridge, so no quail eggs, no pea purees…but it tastes delicious.  I like my scallops lightly seared, and raw in the middle so that it keeps its al dente-ness (don’t know if you can use al dante to describe scallops…but I hate over cooked scallops!) and I also like my egg yolks runny and they ooze all over the scallops and that with the balsamic gives it a nice, rich creaminess.

– Scallops, I used 10 small scallops, but if you have fat scallops,  you could slice them through the middle so that you get two thinner ‘coin’ shapes

– 1 egg

– curry powder

– salt and pepper

– drizzle of balsamic vinegar, mine was flavoured with macadamia nuts

1 Cook the scallops for about 30 seconds on each side, and as it’s cooking, dust it lighting with a slight pinch of curry powder, flip and repeat

2 Remove scallops onto a plate and fry your egg until the whites are cooked but the yellow is runny

3 Place the egg on the scallops and season with salt and pepper and lightly drizzle with balsamic vinegar.  I would recommend not using more than a teaspoon

4 Break the yolk over the scallops and EAT!


Gluten Free butterscotch cake with butterscotch cream cheese frosting July 3, 2010

Filed under: desserts,Home Cookery — Dobsessed @ 2:20 pm
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Fresh from dieting failure, I thought I’d make a cake. I’d start a new diet except my mum makes the best lakes I’ve ever had in my life, and I’m not starting ANY diet before eating that, so I’m just going to start next week.

I decided to break out my sadly neglected Kitchenaid with my new beater blade that my brother had gotten me from the States. The beater blade is plastic and not metal like the blade the Kitchenaid usually has but it’s quite sturdy and did a top job of beating, and scraping the sides of the bowl at the same time. Very pleased.

Here’s a recipe for the butterscotch cake with butterscotch cream cheese, you can definitely use normal flour to make it, I’d actually adapted it from a normal recipe, so it probably works better.


225g of softened unsalted butter
125g of light brown sugar
80g of caster sugar
4 eggs
1 1/2 cups of gluten free self-raising flour, sifted three times (I used White Wings brand)
2 tsp vanilla extract
2 tbs milk
400g of cream cheese – use full fat, low fat is too runny

Butterscotch sauce
This butterscotch sauce is a lot sweeter and more honeyed than usual butterscotch that I usually make, this is because you actually use this butterscotch sauce to sweeten the cream cheese frosting.

60g t0 70g of butter
75g of light brown sugar
50g of caster sugar
40g of runny honey
2 tbls of golden syrup
150ml thickened cream
1 tsp vanilla extract

1 Preheat oven to 170C and line an 8 inch round cake pan.
2 Beat butter until soft, add sugar and beat until pale and creamy.
3 Beat in an egg at a time with a tablespoon of flour (make sure the flour is triple sifted!).
4 Beat in vanilla nd fold in the remaining flour and add the mill and mix.
5 Put it in the pan and bake for around 40 – 45 minutes. The cake is ready when a skewer comes out clean.
6 Divide the cake into two rounds.
7 For the sauce, melt everything together except for the cream. Once it starts to develop some bubbles, add in the milk and stir, take it off heat and cool.
8 Beat all the cream cheese until soft, add in most of the butterscotch sauce, save a couple or 3 of butterscotch sauce.
9 Fill the cooled cake with the frosting and top and drizzle butterscotch sauce on top.


Gluten Free Saucy Chocolate Pudding (Pantry Puddings) June 15, 2010

Filed under: desserts,Food,Home Cookery — Dobsessed @ 7:25 pm
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This is seriously the easiest chocolate pudding to make ever…and it tastes soooooo good!  And the servings I’ve listed make just two small 150ml sized ramekins, so it’s perfect for middle of the night cravings (it only takes 15 minutes after all!) or when girlfriends drop by and you’re in search of something sweet.

I wanted to call it Pantry Puddings because the ingredients this recipe calls for are always in my pantry…but my friend laughed at me when I said that, so maybe it’s not the case for everyone?

The first ten times I’ve made this recipe, I used dark chocolate which was very rich (and delicious) and pouring cream into the pot made a rich, delicious chocolate sauce, I’ve also made it with Rolo recently which was less rich and had a nice milk chocolate caramel goo in it.  I probably perfer the orginal version because if I’m after a chocolate hit, I want a REAL hit…not a mild one…but either one is tasty.

Makes 2 small ramekins


80g of dark chocolate, break into pieces

40g of butter

1 heaped tablespoons of self raising flour (I used White Wings Gluten Free flour)

1 – 2 heaped tablespoons of caster sugar (for the Rolo version, I only used 1 tablespoons of caster sugar – you could probably use brown sugar too)

1 egg

– Preheat oven to 200 c fan forced

– Melt butter and chocolate in a bowl on Medium for about 2 minutes – do it in 30 second bursts and stir afterwards so it’s combined, no whisk needed, I just use a spoon.

– After the chocolate has cooled slightly, add the egg and stir that through until it’s well combined

– Add the flour and the sugar and stir.

– Pour into ramekins and bake for 12 – 15 minutes.  You know it’s ready when the top has puffed up, so check after 12 minutes…if you leave it too long, it’ll be quite cakey and less gooey in the middle…and trust me, you want the goo.

So, so good.