Experiements, Recipe

“Cheese Bomb” Burger

Hey! So I was checking through my posts and noticed that I had a draft of post for this recipe nearly ready for a few months. Just forgot it ^^’. So here you go:

I had a lot of thing to take care and not much time to cook. But yesterday I finally managed to cook a little bit and tried an idea that I had for a long time. I did not have all the ingredients I wanted so will present you what I did and put in brackets the original idea.

The main idea of this recipe is to have gooey cheese with crispy bits in the middle of the patty. That way the taste of that filling is nicely concentrated inside.

By the way, even without all the ingredients I wanted, it was pretty awesome. So I hope you give it a try and enjoy it 😉

Ingredients for 1 burger:

  • Burger buns
  • Slice of cheddar
  • 200gr of minced beef and pork (I used a mix, but I’m sure with simply beef it would have been good too)
  • 2 slices of bacon
  • Half an onion
  • 50gr of grated cheddar
  • 25gr of grated mozzarella (You could add additionally 25gr of grated gouda)
  • Quarter of a garlic clove
  • Lettuce leaf
  • 1 tablespoon of mayonnaise
  • Half a teaspoon of Sriracha sauce (Or a Jalapeño pepper)
  • Pepper
  • Pinch of :
    • Smoked paprika
    • Chili powder
    • Cayenne pepper

  1. We start with the filling:
    1. Cook the bacon until it is crispy.
    2. Dice the onion, cook half of the dices until golden brown (I like to cook them using the rendered bacon fat).
    3. Break the bacon in small bits.
    4. Mix in a pot the grated cheeses, crushed garlic, cooked onions and bacon bits. Season with some pepper.
    5. Melt the mix on medium heat (You can add a dash of water to help it to melt).
    6. Remove from the heat when it is nicely mixed and melted. Let it cool down (you can even put it in the freezer).
  2. Then take care of the sauce: Simply mix the mayonnaise, Sriracha, the spices and the rest of the onion dices.
  3. When the filling is properly could down (Not liquid anymore but not ice hard either), start forming the patty:
    1. Take around 2/3 of the meat, and form a sort of bowl from it.
    2. Put your filling in that “bowl”.
    3. With the rest of the meat form the top.
    4. While slowly turning the patty, pat the meat until the top and the bowl form an uniform patty.
  4. Toast the buns.
  5. Cook your patty until golden brown and add the cheddar slice on top at the end.
  6. Spread your sauce on the top bun.
  7. Build your burger (from bottom to top):
    1. Bottom bun
    2. Lettuce leaf
    3. Patty
    4. Top bun with the sauce.

Bon appétit!

PS: A little picture of the cut, sorry it’s pretty blurry.


Noodle Soup

Noodle soup

Hello, hello!

I got quite sick this week end and needed something warm to feel better, so I made myself an experimental noodle soup. It resulted in something pretty yummy. But I did not write down the quantities and the time to cook everything so I will simply describe the process and approximately the quantities.


  • Half a liter of water
  • 7g of dashi stock powder (I remember it because I was trying to find out if was enough for the water but could not understand anything in Japanese).
  • 2 tablespoons of dried baby shrimps
  • 2 tablespoons of dried Wakame seaweed
  • Half a teaspoon of red curry paste
  • 1 tablespoon of dark miso paste
  • 2 tablespoon of soy sauce
  • 1 egg
  • A scallion
  • 100 gr of smoked pork (I am always amaized how well pork and seafood go together)
  • Mie noodles

I started by doing the soup:
Bring the water to a boil and add the dashi powder, one and half tablespoon of dried baby shrimp and one, half tablespoon of dried Wakame seaweed and the curry paste. Cover and simmer it at medium heat for 30 minutes.
When your broth is nicely infused with all the seafood, reduce the heat to low and wait that it stops to simmer. You can then dissolve the miso. Taste it and add the soy sauce to taste to give some saltiness.

Cook the noodles as indicated on the packet. I used Mie noodles because I did not have anything better at home but if you have ramen or udon noodles, I am sure that it would be better.

Prepare the toppings:
Soft boil the egg (if you like it soft boiled, otherwise boil it properly).
Thinly slice the pork and the scallion.
I reduced the remaining half tablespoon of dried shrimp into powder and cut the rehydrated Wakame seaweed into small pieces.

Finally build your bowl:
Start with the noodles, then add the filtered soup and the topping.

Enjoy while hot 😉

Experiements, Recipe



I wanted to do something slightly different from the classic burger and I noticed that we had some Jalapeño and a little bit of Okonomyiaki sauce so created a new awesome burger.

You can also use a veggie patty instead of meat.

Ingredients for one burger

  • Burger buns
  • 1 tablespoon of mayonnaise
  • 1/8 of a Jalapeño (depending how hot you want it)
  • 1 gherkin
  • 5 cm piece of green onion
  • 150 gr of beef mince ( or beef/pork mix)
  • 1 tablespoon of Okonomyiaki sauce
  • 1 tablespoon of barbecue sauce
  • 1 lettuce leaf
  • 1 cherry tomato
  • 1/4 of a red onion
  • 1 cheddar slice

  1. Dice thinly the Jalapeño, gherkin and green onion.
  2. Mix all of it with mayonnaise. That makes your “Jalapenõnnaise”.
  3. Mix the barbecue and Okonomyiaki sauce together.
  4. Slice the onion and tomato.
  5. Form your patty, put some salt and pepper on it.
  6. Toast the buns.
  7. Cook it on high heat on both side until it gets golden brown.
  8. Put the barbecue/okonomyiaki sauce on it and caramelize it.
  9. Finally add the cheddar and cover it so it melts.
  10. Build the burger (bottom to top):
    1. Bottom bun.
    2. Lettuce.
    3. Jalapenõnnaise.
    4. Onion slices.
    5. Tomato slices.
    6. Patty.
    7. Top bun.

Bon appétit!


Crab burger

So I had that idea for some time, but did not have any time yet to try it. So to avoid forgetting it, I write it here, and if you have some idea how it could be improve I would be happy to hear about it.

Please note that the quantities and instructions are estimations of what I would do when I try it, it is probably not the best ones.

Ingredients for a burger:

  • 100-150 gr of sushi rice
  • 1 lettuce leaf
  • 1 tablespoon of mayonnaise
  • 1 teaspoon on lemon juice
  • 1 teaspoon of soy sauce
  • Half a teaspoon honey
  • Lemon zest
  • 100 gr of cooked crab
  • 50 gr of avocado
  • 50 gr of mango
  • Half a little shallot

  1. Separate the rice in two, and make two patties.
  2. In medium heat, without any oil, toast them in a pan, until they get slightly golden brown on each side.
  3. Tear appart the crab meat with a fork.
  4. Mix the mayonnaise with the honey, lemon zest, soy sauce and a few drops of lemon juice.
  5. Dice the avocado and the mango in half a centimetre cubes and dice thinly the shallot.
  6. Mix the avocado, mango, shallot and the remaining lemon juice.
  7. Build the burger(from bottom to top):
    1. A rice patty
    2. The lettuce leaf
    3. The mayonnaise mix
    4. The pulled crab meat
    5. The avocado/mango mix
    6. The second rice patty

Enjoy! 😉

Experiements, Recipe

The “Smarties Fish” Cake


Let’s play the “cooking TV fancy dish name” game: I will go with “The chocolate and Caramel Fish with crispy chocolate scales swimming in a sea of sweetness”.

So it was my son’s 2nd birthday party and my girlfriend asked me to do a fish shaped cake for him because he likes fishes.
I am not really into baking but still tried and I think the result was not that bad in the end.
It is a fish shaped sponge cake with butter cream and smarties in the middle, topped with some caramel chocolate icing and smarties to do the scales. The white decoration was made using a white vanilla decoration tube.
But my son is not really into cake, so the cake was only eaten by adults.


  • Sponge cake:
    • 250gr of self rising Floor
    • 250gr of Sugar
    • 4 Eggs
    • 250gr of Butter
    • Pinch of salt
  • Butter cream:
    • 100gr of Butter
    • Icing sugar
    • Dash of milk
  • Icing:
    • 50gr of Caramel chocolate or any chocolate you like
    • 50gr of Butter
    • 50gr of Sugar
    • Dash of milk
  • Decoration:
    • Smarties
    • Vanilla icing decoration

Sponge cake:

  1. Preheat your oven at 180°C (360°K).
  2. Separate the whites and the yolks.
  3. Beat the yolks and the sugar until it begins to whiten a little bit.
  4. Melt the butter (in microwave oven for example), add it to the yolk-sugar mix and sieve the floor into it to. Mix until it is homogenous.
  5. In a bowl, beat the whites with a pinch of salt until it is nice and fluffy (“It’s so fluffy I gonna die!!!”).
  6. Mix slowly and carefully the fluffy whites with the rest. The more fluffyness you manage to keep the fluffier the sponge cake will be.
  7. Rub the shape you want to use with some butter and pour the dough.
    Bake for 45 minutes.
  8. When ready let it cool down before doing anything to it.

Butter cream:

  1. Warm up a little bit of milk.
  2. Mix the butter, the dash of hot milk and a little bit of icing sugar.
  3. Slowly add more icing sugar while mixing until it does not taste like butter anymore.


  1. Put all the ingredients together and melt them in a bain-marie while mixing.
  2. When it is homogenous, let it cool down before applying it.

Setting up:

  1. Cut the sponge cake in the shape you like. I had only a circle form for cooking so I first cut a rugby ball shape to do the body of the fish, ad from the remaining parts I did the tail shape.
  2. Cut it then in two, and spread the butter cream on the bottom part. Add some smarties at that moment. Put the second part on top.
  3. If you have some Butter cream left, you can use it to smooth the sides that you cut.
  4. Pour the Icing chocolate on top of it and distribute it all over the cake and the sides.
  5. Decorate the cake with Smarties by starting from the tail and putting Smarties with a slight angle to do the scales.
  6. Finally use the vanilla icing decoration to draw the remaining details such as the eyes.

Bon appétit!

PS: What kind of “cooking TV fancy dish name” would you give to that cake?

Experiements, Recipe

Cayenne and Okonomiyaki Chicken Wings


Those chicken wings have this nice “low and slow” heat, meaning that it does not feel hot at first but the more you eat the more heat you get.

You don’t have to marinate the chicken wings to make them awesome but marinating will make them awesomer (I know, I know I should same more awesome, but that does not sound awesome).

One of the idea that I want to try the next time I do this recipe is to add some pomegranate in the sauce or just as topping.

Ingredients for 12 chicken wings:

  • 12 chicken wings
  • Marinade (optional):
    • 4 tablespoons of apple vinegar
    • 1 tablespoons of Sweet chili sauce
    • Salt/pepper
  • Crispy crumbs:
    • 5 tablespoons of breadcrumbs
    • 1 teaspoon of sweet paprika
    • 1 teaspoon of smoked paprika
    • 1 teaspoon of cayenne pepper
    • 1 teaspoon of black pepper
    • Pinch of salt
    • 1 teaspoon of olive oil
  • Sauce:
    • 4 tablespoons of Okonomiyaki sauce
    • 1 tablespoons of Sweet and sour sauce
    • 1 tablespoons of soy sauce
    • 1 teaspoon of cayenne pepper

  1. Cut the chicken wings in two to have the drumsticks and the wing parts.
  2. Optional:
    1. Mix the marinade ingredients together.
    2. Put all the parts of the wings in a plastic food bag and pour the marinade over.
    3. Shake it (“like a polaroid picture”) to nicely cover all the chicken with the marinade.
    4. Let it marinade in the fridge overnight.
    5. Take the wings out of the fridge one hour before cooking them, so it gets to room temperature.
  3. Preheat your oven at 195°C (380°F).
  4. Mix the breadcrumbs and the spices in a bowl. If you don’t have any breadcrumbs you can use some hard bread, put it in a blender with the spices and the olive oil and blend it until you get the desired size of crumbs.
  5. Add the olive oil and mix it well. You might need to mix it with your hands.
  6. Roll the chicken wings in the breadcrumbs mix and put them then on an oven rack.
  7. Cook in the oven for 30-40 minutes or until it gets nice and crispy.
  8. Mix the sauce ingredients.
  9. Put your cooked chicken wings in a pan, without any oil, on high heat and add the sauce. Mix well for one minute and it is ready. You can top it with some sesame seeds or chopped green onions.

Bon appétit!

Experiements, Recipe

Spicy Shrimp Stir-fry Noodles

Shrimp noodles

It was a long time since my last post. I have way to much work in classes and at work so cooking is not really a priority lately but will still try to put some recipe.

Today’s one is an experiment that turned pretty well I must say. It is really spicy but yummy.

Ingredients for 4 servings:

  • 400 gr of noodles (I used nest noodles)
  • 300 gr of Shrimp
  • 2 chili
  • 2 garlic cloves
  • 2 onions
  • 4 carrots
  • 150 gr of Mung bean sprouts
  • Sesame oil
  • 1 tablespoon of fish sauce
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of soy sauce

  1. Start the recipe by preparing all the ingredients:
    1. Slice the onions, the garlic and the chilis
    2. Using a peeler, cut the carrots in very thin slices
    3. Remove the shell from the shrimps  and clean the shrimps
  2. Cook the noodles as indicated on the bag. When ready drain them and leave them in the strainer.
  3. Warm up some sesame oil on high heat in a wok or a big pan.
  4. Add the diced garlic and chili, and cook for 30 seconds.
  5. Add the shrimp and stir-fry it.
  6. When the shrimp start to be golden brown add the onion and the carrot.
  7. Cook for 2-3 minutes and add the oyster sauce, the fish sauce and the bean sprouts
  8. Cook for another minute or until the bean sprouts begin to be softer and add the noodles and the soy sauce.
  9. Mix nicely and it is ready!

Bon appétit!