Steakburger with wholemeal bread (1 person)
200 gram fat-free minced beef steak 1 wholemeal hamburger bun some crispy lettuce leaves 1/2 tomato, 2 slices of pickle 1 or 2 slices of onion 1 tablespoon of cottage cheese or 1 slice of mozzarella light 3 or 4 small basil leaves salt and pepper
* serve with a little homemade tomato coulis and homemade mayonnaise.
Preparation (15 minutes)
- Mix your white cheese with one or two slices of finely chopped onion, a finely chopped slice of gherkin and finally a teaspoon of finely chopped basil.
- With your hands make your minced steak into a burger shape
- In a hot non stick frying pan, cook your burger over medium heat for 3 to 4 minutes each side depending on your taste.
- Meanwhile, half your burger bun and pop into the toaster. When toasted spread the base of the bread with a little mixture of cottage cheese with herbs, then put one or two leaves of salad, another layer of cottage cheese, slices of gherkins, the burger, a slice of tomato or several to cover all the meat, put the rest of the cottage cheese or a slice of mozzarella light.
- Finally a few leaves of basil and serve with two small ramekins containing homemade mayonnaise and homemade tomato coulis
Light Mayonnaise (enough for a week, stored in the fridge)
1 egg yolk 5 to 6 tablespoons of elementary paraffin oil to desired consistency 1 tablespoon of mustard, 1 pinch of salt and pepper, 1 teaspoon of white wine vinegar or lemon juice. Optional: for scented mayonnaise, you can add a finely chopped garlic clove, finely chopped herbs or homemade tomato coulis to Step 1.
Preparation (10 minutes)
Place 1 egg yolk, mustard, salt and pepper in the blender jar and start mixing gently with an electric whisk. Gently, while you beat, add the oil gradually, for one to two minutes, until you get the desired consistency and the amount you need. When your mayonnaise is compact, add a drizzle of vinegar or a dash of lemon juice, and continue mixing for another ten seconds; Keep in an airtight glass jar and accompany your dishes or hot or cold entrees with 1 to 2 tablespoons a day..
Homemade tomato coulis (for 1 week)
4 to 6 very large ripe red tomatoes Juice of 1 lemon 4 tablespoons of edible paraffin oil, 3 teaspoons of cumin, ¼ bunch of chopped fresh parsley 1 teaspoon of Xylitol
Cut the tomatoes roughly without peeling them and pass them to the vegetable mill to obtain a mashed tomato. Then add the lemon juice, the 4 tablespoons of paraffin oil, the 3 teaspoons of cumin, the chopped parsley, 1 teaspoon of Xylitol. Correct the seasoning: the sauce should be tart. Put in the fridge