Its been a while my lovelies, and I apologise........
One incompetent broadband provider has decided that we no longer require the internet. I won't mention names, but it starts with an 'S' and ends in a 'Y'.......Yeah, like, Y the hell do I bother to pay your ridiculous prices when I can't even use the internet?
Esmé has driven us up the wall because she hasn't been able to watch Frozen on a certain internet channel due to the fact its 'frozen' in internet time. Give me strength!
So...... you have had a good few days without me you lovely lot, bet you missed me didn't you? OK, maybe not!
Well, I have managed to procure a compost bin for our allotment whilst I've been offline. Courtesy of our Auntie Tina the little gem that she is. Although, with the amount of weeds, bolted plants and other crap flora we have up-heaved from the allotment when we first took it over, we will probably need a 'compost skip' rather than bin, as Melissa put it.
We have had lovely hot weather the last few days, sometimes reaching 28 degrees, however, work has not been so kind. As I said before, I work in a customer service centre, a living nightmare I like to think of it lately (its not always like that though). Seriously, where do people get the time to witter on about bull for 45 minutes without an ounce of respect for the person (yes we are people - not robots) on the end of the line. Jeesh! Sorry for the rant beauts, bad day!
Due to all the above I have been too much of a sweaty, stressy Betty to cook *sad face*.
Now although the weather has cooled a little, and after a more hellish day than usual at the office, I am hankering for the sanctuary of my kitchen. So, here is the recipe for the culinary wonder that is tonight's tea........
Lamb Burgers with Polenta Chips and Tomato, Basil & Mozzerella Salad
500g Lamb Mince
25g breadcrumbs
1 tsp finely chopped fresh rosemary
2 small garlic cloves (finely chopped)
Zest of 1 lemon
Handful of chopped mint leaves
1 Egg
Salt and pepper
Pack of ready made polenta
2-3 vine tomatoes
1 ball mozzarella
a handful of basil leaves
rapeseed or Extra Virgin olive oil
Mix the lamb mince, breadcrumbs, rosemary, garlic, lemon zest, mint and egg together with a scrunch of salt and pepper. Once combined, shape into 4-6 burgers.
Cut the polenta into chips and arrange on a baking sheet with a good drizzling of oil. Put these into a pre-heated (180c fan oven) for about 30 minutes.
While the chips are cooking, prepare the salad, I layer it tomato, mozzarella, basil, tomato, mozzarella basil.....you get the idea! Then drizzle the salad with oil and sprinkle on seasoning to your taste.
Leave the salad to get to room temperature and whilst this is being done, cook those burgers. they will want about 15-20 mins on a med-high heated frying pan.
By the time your burgers are ready, the polenta chips should also be done and you are ready to serve and relish!
Love Lauren x
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