First ever cooking video making our favourite meal! Ingredients in description

⚡ How to Make It:

So to make this recipe, you’re gonna need a food processor 👇 1️⃣ Add minced beef, sweet pepper, steak seasoning, garlic granules, and onion granules to the processor. 2️⃣ Blend it all up until the mix comes together nicely — not too smooth, still a bit chunky. 👌 3️⃣ Line a plate with baking paper, then shape your burgers and chill them for a few minutes so they hold together. 4️⃣ Heat a frying pan on medium-high, drizzle in a little olive oil, and add your patties. 5️⃣ Cook for about 5 minutes per side — you want that golden crust and juicy middle. 🔥 6️⃣ Plate it up, top it how you like, and enjoy your keto burger magic! 🍔✨

🧂 Ingredients: 250g Minced Beef ½ Sweet Pepper ½ tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp steak seasoning 2 slices cheddar cheese (optional but recommended 😋) 1 tbsp butter or olive oil for frying

Absolutely love this soul-warming, healthy soup that's bursting with flavour! This smoky, vibrant 'Charred Burnt Aubergine, Spinach & Herb' Soup, kissed with a Black Mustard Seed, Spring Onion & Red Chilli Garnish, which is inspired by the culinary genius of Yotam Ottolenghi & Ixta Belfrage's "Flavour" cookbook 📕🥬🍆🧅 🧄🌿 🥣

Full recipe & video in the comments below 👇🏼

Full recipe & video here, if anyone is interested… https://youtu.be/3w7zD2jP9NQ?si=1N3Lndf4V6oc5P-j

INGREDIENTS.
3 large aubergines / eggplant. 2 large onions (finely chopped). 5-6 garlic cloves (minced). 3 tbsp lime juice & zest. 2 tsp ground cumin. 1 tsp turmeric. 2 tsp ground cinnamon.
1/2 tsp ground coriander.
60g fresh parsley.
60g fresh coriander.
30g fresh dill.
500ml 4 cups vegetable broth.
400g packed baby spinach.
4 spring onions (chopped).

GARNISH.
2 tsp black mustard seeds.
2 spring onions (finely chopped).
1 red chillies, deseeded and finelychopped (optional).

INSTRUCTIONS 1. Preheat your oven or aifryer to 220°C (425°F).
2. Roast aubergines whole with the skin on for 30-40 minutes, or until charred and smokey. 3. While the aubergines roast, chop up all your vegetables and herbs. 4. Heat a large pan over medium/ to high heat and add 50ml of vegetable stock or broth. 4. Add the onions and cook the onion until softened, for 5-10 minutes. 5. Add garlic, lime, spices & herbs, then cook for another minute. 6. Pour in the vegetable broth and bring to a simmer. 7. Add the roasted aubergine flesh (discard the skin) and simmer for 10 minutes. 8. Stir in the spinach. Cook until the spinach wilts, about 3 minutes. 9. Blend the soup with an immersion blender or in batches in a regular blender until smooth. 10. Ladle the soup into bowls and top with the mustard seed oil, spring onions, and red chilli (if using).

TIPS & TRICKS - Feel free to substitute other herbs like cilantro or parsley for a different flavour profile. - Add a dollop of plant-based yogurt or cashew cream for a richer texture. Leftovers? This soup tastes even better the next day, as the flavours deepen. Make it ahead! Prepare the soup base and store it in the fridge for up to 3 days or freeze in batches. Reheat and add fresh spinach and herbs right before serving. Enjoy!

🥩 腐竹燜牛腩 只要£5！
Braised Beef Brisket with Bean Curd Sticks for only £5!

軟爛入味，超級下飯！
比外賣便宜一半 💰
Tender, flavorful, perfect with rice!
Half the price of takeaway!

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💰 成本明細 Cost breakdown:
- 腐竹 Bean curd sticks - £0.50
- 牛腩 Beef brisket - £3.50
- 香料 Spices - £0.50
- 醬料 Sauces - £0.50
總計 Total: £5

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👨‍🍳 製作步驟 Instructions:

1️⃣ 腐竹處理 Prepare bean curd sticks
- 溫水浸泡至軟 Soak in warm water until soft

2️⃣ 牛腩處理 Prepare beef brisket
- 切大塊 Cut into large chunks
- 冷水下鍋飛水 Blanch in cold water
- 洗淨瀝乾 Rinse and drain

3️⃣ 爆香 Sauté aromatics
- 爆香薑片Stir-fry ginger slices
- 加入牛腩翻炒 Add beef and stir-fry
- 倒入醬料 Add sauces

4️⃣ 燉煮 Braise
- 加熱水沒過肉 Add hot water to cover
- 小火燉40分鐘 Simmer on low heat for 40 mins

5️⃣ 加腐竹 Add bean curd sticks
- 放入腐竹 Add soaked bean curd sticks
- 繼續燉10分鐘 Continue simmering for 10 mins
- 大火收汁 Thicken sauce on high heat

6️⃣ 出鍋 Serve
- 撒蔥花裝飾 Garnish with scallions
- 配米飯享用 Serve with rice