November 20th, 2014

Mini burger platter (Chicken and Beef)

You can find almost everything in Hong-Kong with its diversity. There are restaurants of various nationalities, there are restaurants with beautiful sceneries opening from terraces, there are Michelin restaurants, restaurants of stars and famous people.
And in Kowloon near Tsim Sha Tsui underground station there’s hidden Charlie Brown Café that looks small outside, but is really big inside. I wish you could see, my dear reader, the excitement with which children and adults enter this restaurant. Old grandpas with grey hair say that it’s a part of many tourist routes, marked as must-see.
I was lucky to make shooting for this place. What a pleasure it was to watch small and big children – customers of my chef.
Chicken patty
90 gms ground chicken
1 egg
3.2 ml milk
2.5 gms bread crumbs
8 gms peeled shallots
0.12 gms thyme
0.08 gms parsley
A little salt, sugar and black pepper
Beef patty
90 gms ground beef
1 egg
2.6 ml milk
1.5 gms bread crumbs
10 gms chopped onion
0.5 gms garlic
0.08 gms thyme
A little salt, sugar and black pepper
10 gms mixed veggie
5 gms cherry tomato
5 gms balsamic vinegar
Potato Wedge
150 gms potato wedge
1 gm canjun powder
For the mini rolls :
2 mini rolls
2 sliced tomato
1 sliced cucumber
2 sliced lettuce
2 pcs sweet pickles
Mix the 2 patties ingredients seperately
Cook the patties under grill till both sides turned golden, then into oven for 6 min. (180F)
Split the rolls and toast the cut surfaces lightly
Spread butter on the bottom halves
Add lettuce, 1 sliced tomato, 2 pcs sweet pickles and beef patty
Add lettuce, 1 sliced tomato & cucumber, and chicken patty
Finally, the top half of the roll


Do you want to lose some weight? Actually, this is not the case, if one of your friends is Sergei Borodkin, great pastry Chef from Israel. His weapon, his heavy artillery is bread and buns.
A few days ago I watched an excellent video on about overuse of the word ‘awesome’. They say there are, in fact, not so many awesome things in our life.
Sergei’s pastry is awesome. Actually, no. It’s AWESOME!
And I’ve got a great number of these splendid and, believe me, very tasty recipes. All you have to do is to check this blog from time to time for focaccia or, for example, chocolate brioche…
And meanwhile just enjoy this excellent Gugelhupf. It’s veeery tasty!
Gugelhupf is a southern German, Austrian, Swiss and Alsatian term for a marble cake, cooked of yeast. Combination of eggs, butter and sugar creates rich taste. In Jewish culinary, Gugelhupfhas has its analogue named ‘babka’.
flour - 400 g
yeast - 20 g
water - 80 ml
2 eggs
butter - 60 g
sugar - 60g
salt - 10 g
cream - 80 g
butter - 50 g
bitter chocolate - 100 g
Sift out flavour, add sugar and salt while stirring.
Add yeast, dissolved previously in water.
Add small chunks of cold butter and eggs then, while stirring.
Wrap in a cling film and let the dough rise at room temperature.
Prepare chocolate stuffing by dissolving chocolate and butter in cream.
Roll out the dough into thin rectangular layer, spread chocolate stuffing over it and roll the dough.
Cut the roll in 15-cm pieces and put in a circle into Gugelhupf baking dish, preliminary oiled and covered with flaked almonds.
Cover dish with towel and let the dough rise for around 20-30 minutes, then bake in the oven for 20 minutes at 180-200 degrees.