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 😉


Пельмени, the Russian dumplings


It is a recipe I wrote in French a long time ago, so I finally decided to translate it.

On the picture, the dumpling are enormous since it was my first batch ever. Normally it is smaller: approximately as big as a ball of 2-3 cm of diameter.


Ingredients for 50 dumplings:

  • 3 glasses (25cl each) of flour
  • 100 ml of milk
  • 100 ml of water
  • One egg
  • 300 gr of minced pork meat
  • 200 gr of minced beaf meat
  • 2 onions
  • Salt, pepper


  1. Begin with the dough: Mix the flour and one tablespoon of salt in a bowl.
  2. Add the egg and one third of water and milk, and mix well.
  3. Add another third of water and milk and mix again. Do the same with the remaining water and milk.
  4. Cover the bowl with some plastic foil and let it rest for one hour at room temperature.
  5. Mix the two minced meats in another bowl. Use a slightly fat pork meat to have a juicier result. You can adapt the proportion of the different meats depending of your tastes.
  6. Dice thinly the onions and add it to the meat mix.
  7. Finally add some salt and pepper and mix nicely. You can also add some other spices like paprika or cayenne pepper.
  8. Roll the dough so it get a thickness of one or two millimetres.
  9. Cut circles in the dough. I generally just use a simple glass that i press on the dough to cut the circles.
  10. In each circle put a little bit of meat mix, fold the dough in two and press the extremities.
  11. When you have a nicely closed half-moon, press the two corners together.
    I made a little drawing to show how to do it : Circles are pression points and arrows are moves.
    Explications pelmeni
  12. You can at that point put them in the freezer or cook them directly.
  13. To cook them, boil some water with a bay leaf and some peppercorns. As the water starts to boil, add the pelmenis into the water. When the pelmenis begin to float, it means that it will be ready in 3 minutes.

Some butter is generally added on top before serving. And it is served with ketchup, spicy sauce or/and some sour cream.


Spicy Pork Ribs


I was told that ribs made in the oven are disgusting, I think I managed to prove the contrary!

For this recipe I used pork ribs with some additional meat on top of it because it have some additional fat that makes them more moist. But you can do exactly the same with normal ribs.


  • Pork Ribs
  • Olive Oil
  • Paprika
  • Chilli powder
  • Cayenne pepper
  • Barbecue Sauce
  • Sweet chilli sauce
  • Pepper

  1. Generously rub the ribs with the paprika, chilli powder and cayenne pepper. Let it infuse during one or two hours at room temperature.
  2. Preheat your oven to 250°C.
  3. Rub the ribs with a little bit of olive oil.
  4. Fill a tray with water and put it on the lowest level of the oven. If all the water evaporates during the baking, add some more.
  5. Put the ribs on a rack in the middle of the oven, bone side down, and let it cook for 40 minutes or until it starts to be crispy on top.
  6. In a bowl, mix 6 table spoons of barbecue sauce, 2 table spoons of sweet chilli sauce, the spices and the pepper.
  7. Turn the ribs bone side up, and let it cook 10 more minutes.
  8. Brush the meat on both sides with the sauce and put it back in the oven, bone side down.
  9. When the sauce starts to caramelise, brush the meat side with some more sauce. Repeat it twice or three times.
  10. Take it out of the oven and let it rest 10 minutes.

Enjoy 😉



Беляши, pork in dough


Version Francaise

Ingredients for 6 beliach:

  • 250-300 gr of pork minced meat
  • 1 onion
  • 1 egg
  • 10 gr of yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 1 tablespoon of sunflower oil
  • 250-300 gr of flour
  • Spices


Let’s start with the dough:

  1. In a salad bowl, mix the yeast with 10 cl of water until the dissolution of the yeast.
  2. Add 1 tablespoon of oil, the egg, teaspoon of sugar and a little bit of salt.
  3. Add 250-300 gr of flour and mix it.
  4. Let the dough rest while you prepare the meat.

For the meat:

  1. Mince the onion and mix it with the minced meat.
  2. Add the spices you like. For me it is: pepper, chili powder and paprika.
  3. Add a tablespoon of water. This way the meat will be more juicy.


  1. Put some flour on a table and put the dough on it.
  2. Cut the dough and the meat in 6 parts.
  3. Make kind of crepes from the dough, put some meat in the middle, and close the dough on the meat but keep a hole on one of the side. Personally, I compress it when it is closed so it’s thinner.
  4. In a pan, heat up some oil.
  5. Put the beliachis in the pan, on the side with the hole first.
  6. As soon as it is gold and brown, turn them and reduce the heat by one third to let the meat cook properly. Try to turn them only once, so they stay juicy.

It is very nice with some ketchup or some adjika (a caucasian sauce).