Posts Tagged ‘ketchup’

Winter dinners: Bunless burgers

July 31, 2011

Of course, burgers are not season-discriminatory – you can get your burger fix at any time of the year. But there is something about scarfing down a juicy burger in winter to quell those hunger pangs. I promise that you will not miss the bun if you put together your fave ingredients in an almighty stack and then serve with homemade tomato ketchup.

Here are the ingredients I used:

Burger patties:

1kg Lamb mince
1 large egg
1 small white onion or spring onions
2 tbsp chopped rosemary

(this is enough to easily feed 5 or 6 people or can be used for plenty of leftovers for easy lunches)

Lamb burger patties

Lamb burger patties

Filling for each burger:

Free range bacon
1 large egg
Sliced unsweetened canned beetroot
Mixed green leaves
Large mushroom, peeled and stalks removed

Now, I’m far too lazy tonight to go into any detail about how to cook the burgers because they’re so easy…I’m just going to whet your appetite with a picture jumping out at you from the screen 🙂

For the paleo-purists, I do eat potatoes occasionally. I actually used to have a god-awful intolerance to them (so bad that I felt like I’d been hit by a truck which lasted three days) but now that my leaky gut seems to be a lot better, that food intolerance is history!

Bunless burger

Bunless lamb burger


Condiments: The best down home ketchup yer ever gawna taste!

July 27, 2011

Ketchup is surely one of life’s greatest pleasures. But, you’ve never tasted ketchup ’til you’ve tried this one. It’s honest to god the bees knees. Make it and you’ll never douse your hot chips with Heinz ever again. This is another Mark Sisson recipe that I’ve adapted slightly, using less apple cider vinegar than the original recipe calls for. It does still need that vinegar though, to give it a real bite.

Condiments are well worth time investing in, because they help jazz up lots of different meals even when you’ve got no motivation to make anything special.  Depending on the ingredients, they can also last quite a while in the fridge – the apple cider vinegar in this ketchup means it will keep for weeks.


280g of tomato paste (usually 1 can or 2 small tubs)
1/3 cup apple cider vinegar
1/3 cup water
3 tbsp raw honey or maple syrup
3 tbsp white onion, minced
2 cloves garlic, minced
1 tsp sea salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp black pepper

Ketchup ingredients

Ketchup ingredients


Mix all ingredients in a food processor or with a hand blender until smooth. Add a bit of water if too thick. Store in a tightly covered jar in the refrigerator. Easy!

Paleo tomato ketchup

Paleo tomato ketchup