No worries, dearest readers. I’m still here. No need to put out a search warrant or alarm the blogging police about my worryingly long absence on the internet. Fashion, Food and Flirts is still very much alive and kicking!
I know it has been a couple of days since my previous post, which I’m sure must feel like ages for all you crazy fans. I’ve been busy taking exams and walking fashion shows, and managed to multitask like a true Queen of Neurotic Planning is supposed to. Turns out bitches can indeed get things done…
The only thing that I couldn’t fit into my tightly scheduled week plan was blogging. So maybe I’m not such a great multitasker after all? But you can stop tut-tutting now, dear readers. The time of sitting around and waiting in agony for another fabulous Fashion, Food and Flirts post is over!
And I’ve returned from the dead bearing gifts! Very delicious gifts!
I brought for you the easiest and tastiest of all vegetarian burger recipes. One that will put a smile on your face, no matter which emotional state you’re in. Whether you’ve just come home from a tiresome day at the office, or simply want something hearty to eat on a lazy Sunday afternoon, this burger will always satisfy your foodie cravings.
This burger is an assembly of fresh and fragrant flavours. The Portobello mushrooms were coated in a lovely harissa and honey marinade and was served in a lovely multigrain bun with homemade tzatziki and a celery and avocado salad. This burger is spicy, it is refreshing and it will make your taste buds dance like cute little minions on a Despicable Me 2 wedding.
What more do you need?
Ingredients (serves 4):
- 4 large burger buns
- 4-8 Portobello mushrooms (depending on the size of the mushroom you will need one or two per burger. As you can see, I put 2 on top of each other, which was incredible in flavour but also rather difficult to eat 😉 )
- 2 tsp harissa
- 2 tbsp olive oil
- 1 tbsp honey
For the tzatziki:
- 250gr Greek yoghurt
- 2 cloves of garlic
- 1 tsp ground cumin
- ½ tsp sumac
- ½ cucumber
- 2 tbsp fresh coriander
- 2 tbsp fresh mint
- 2 tbsp fresh chives
For the celery-avocado salad:
- 8 celery sticks: cut into fine slices
- 2 granny smith apples, cut into fine strips
- 1 avocado, sliced
- Juice of 1 lime
- 2 spring onions, finely chopped
- 2 tbsp of the tzatziki
- Preheat the oven to 200°C. Mix the harissa, olive oil and honey together with a good pinch of salt and coat the mushrooms with the marinade.
- Heat a tablespoon of olive oil in a pan and fry the mushrooms until golden brown on each side. Transfer the mushrooms to an oven-proof dish and bake in the oven for a further 10-15 minutes until tender.
- Meanwhile, make the tzatziki. Grate the cucumber and drain really well in a sieve for ten minutes. Mix the yoghurt together with the herbs, cucumber and garlic and season with salt and pepper.
- For the salad, mix the celery, apple, avocado and spring onion together in a bowl. Season with salt and pepper and sprinkle on some lime juice. Stir through about two tablespoons of the tzatziki as some sort of dressing.
- Tuck the mushrooms, tzatziki and salad snugly into the bun and dig in!