The “Triple Crisp” Burger


This burger is the end result of a long period of experimenting that finally succeeded. It was originally inspired by the CBO burger from McDonald’s but slowly started to change through the different ideas of improvement. It has now only on characteristic of the CBO: It has chicken, bacon and onion in it.

The “Triple Crisp” is, as it name says, pretty crispy thanks to the patty, bacon and onion rings but at the same time juicy thanks to the patty and have a nice taste balance. I think it is one of my best burger now.

Ingredients for on burger:

  • Burger bun.
  • Onion rings batter:
    • 2 tablespoons of flour
    • 1 tablespoon of potato starch
    • 4 tablespoons of fizzy water
    • Salt, pepper
  • Onion slices
  • Tomato slice
  • Some lettuce leaves
  • 2 cheddar slices
  • 3 bacon slices
  • Chicken patty:
    • 180gr of chicken mince
    • Flour
    • 1 egg
    • Panko breadcrumbs
  • Sauce: (Or one tablespoon of Tartar Sauce)
    • 1 garlic clove
    • 1 tablespoon of mayonnaise
    • Black pepper

  1. Begin with the onion rings:
    1. Mix the batter ingredients together.
    2. Dip large onion slices in the batter.
    3. Cover it in panko breadcrumbs.
    4. Finally deep-fry until golden brown. And let it rest.
  2. Prepare the sauce by crushing the garlic and mixing it with the mayonnaise. Add black pepper to taste.
  3. Cook the bacon stripes until crispy.
  4. Toast your buns.
  5. Roll the chicken patty in some flour,then egg and finally in the breadcrumbs and cook it in a pan on medium-high heat until golden brown.
  6. Finally assemble the burger (from bottom to top):
    1. Bottom bun
    2. Cheddar
    3. Patty
    4. Cheddar
    5. Bacon
    6. Sauce
    7. Onion rings
    8. Tomato
    9. Lettuce
    10. Top bun

Bon appétit!




Pesto and chicken pasta


This recipe is actually my girlfriend’s recipe but it is so delicious and so simple that I had to share it.

Ingredients for 2 persons:

  • 190gr Pesto alla genovese
  • 2 onions
  • 5 sun-dried tomatoes
  • 10 olives
  • A chicken breast
  • Your favourite pasta
  • Some mozzarella

  1. Dice the onions into small pieces.
  2. Slice the sun-dried tomatoes and the olives.
  3. Dice the chicken into bite-size pieces.
  4. Cook the onions in a pan on medium-high heat with some olive oil.
  5. When the onions start to become translucent add the chicken until it begins to be golden brown. Add some pepper.
  6. Reduce the heat to medium or medium-low and add the sun-dried tomatoes.
  7. Begin the cooking of the pasta.
  8. Cook for 3 minutes and add the pesto and the olives.
  9. Simmer for 5 minutes and it is ready. If the consistency is too thick you can add some water.
  10. Serve with pasta and top with some pieces of mozzarella.

Bon appétit!


Thaï Green Curry with Chicken


Lately I’m in a mood for Thaï food, I don’t know why.

on the picture you have my attempt of this dish, but I will give you my girlfriend’s recipe that is way better.


  • 12 okras
  • 10 baby corns
  • 6-7 Thaï eggplants
  • 4 Chinese long beans
  • 2 cloves of garlic
  • 4 lime leaves
  • 2 lemongrass stick
  • A piece of galangal
  • 1 big onion
  • 4 chicken breast
  • 150gr of Thaï green curry paste
  • 700ml of coconut milk
  • 150gr of mange-tout
  • 1 tablespoon of fish sauce

  1. Wash and cut in bite size pieces the okras, baby corns, eggplants, long beans. Slice the onion and cut in two the mange-touts.
  2. Dice the chicken breast in bite size pieces.
  3. Crush the garlic, do some incisions on the lemongrass and cut the galangal in two.
  4. Fry the onion in a pan on a medium high heat with a little bit of the curry paste.
  5. Add the chicken and the fish sauce and stir fry on high heat.
  6. Steam the okras, eggplants and the long beans and start to cook the rice.
  7. Add to the pan the baby corns, the mange-touts and the garlic and cook for a couple of minutes.
  8. Add the coconut milk, green curry paste, the galangal, the lemongrass and the crushed lime leaves and reduce heat to medium low. Simmer for 5 to 10 minutes.
  9. When the steamed veggies are ready, add them in the pan.
  10. Simmer for 5 more minutes. Depending of the preferred consistency, add some water.

It is great with some long rice.

Bon appétit!


The “Basta Pasta Mama Mia” Burger


It is a very simple burger but quite light and refreshing. I even tried to follow the colours of the Italian flag.

Ingredients for a burger:

  • 120gr of minced meat (I can be pure beef or a mix beef-pork)
  • A tablespoon of mayonnaise
  • 10 basil leaves
  • Lettuce
  • 2 cherry tomatoes
  • 40gr of mozzarella
  • Burger buns

  1. Prepare the sauce first by crushing the basil leaves with a mortar and pestle.
  2. Add the mayo and mix it.
  3. Cut the cherry tomatoes in four.
  4. Dice or mince the mozzarella.
  5. Make a very thin patty and cook it at very high heat in a pan with some olive oil.
  6. Toast the bums and build the burger (from bottom to top):
    1. Bottom bun
    2. Patty
    3. Basil mayonnaise
    4. Lettuce
    5. Mozzarella
    6. Tomatoes
    7. Top bun

Buon appetito!


Thaï Shrimp and Lemongrass Soup

Thai soup

I discovered this dish in a little Thaï restaurant next to my work and decided to try to do it at home. And it went pretty well.

Ingredients for one bowl:

  • 120 gr of frozen shrimp without the shell
  • One lemon grass stick
  • 3 lime leaves
  • A piece of galangal (1*1*3 cm approximately)
  • Coconut milk
  • Spicy oil, if you do not have any you can make it by crushing some chili and some green peppercorn, mixing it with some olive oil and let it infuse a little bit.
  • Salt and pepper

I think that there are two schools for this recipe, the one that looks beautiful with everything in it and the one that is easy to eat. I present you the fist one here, but if you prefer the second one, simply do 4. 5. and 6. first, then seave the soup to remove the galangal, lime leaves and lemongrass and finally add the cooked shrimps.

  1. Slice or crush the lime leaves, slice diagonally the lemon grass in 1 cm pieces and cut in thin slices the galangal.
  2. In a pot, preheat some olive oil, and put the frozen shrimp in it.
  3. Stir fry it at high heat until it the shrimp are unfrozen.
  4. Reduce the heat to medium-low and add the lime leaves, lemongrass and galangal. Cook it for 1 minute like this.
  5. Add 3 cups of coconut milk and simmer for 5 to 10 minutes.
  6. Finally adjust the consistency by adding some coconut milk if you want it more liquid or simmer for a few more minutes if you prefer it more saucy. And adjust the taste with a little bit of salt, pepper and spicy oil.

Bon appetit!