MEAL-SOLVE

THE KITCHEN AID YOU DID NOT KNOW YOU NEEDED!

MOTHERS
DAY IS ON
MAY 2024 | FOOD AND LIFESTYLE |

12TH MAY!
WE HAVE
LOADS OF
MENU AND
GIFT IDEAS!

WORLD
HUMMUS
DAY IS ON
13TH MAY!

FIRE UP
THE GRILL!
WORLD
HAMBURGER
DAY IS ON
28TH MAY!

MENU IDEAS RECIPES TIPS AND ADVICE & MUCH MORE

 Table of Contents

Editors Note Page 3

Mother's Day feature Page 4 - 6

Mother's Day Menu Page 7 - 14

All things Hummus Page 15 - 22

Happy Burger Day Page 23 - 32

Basic Kitchen rules Page 33

EDITORS NOTE

Welcome to the May Edition of Meal-Solve

dear readers! We do hope you enjoy this Issue!

In South Africa as well as 40+ other countries,

Mother's Day will be celebrated on 12th May
this year...

With Ist May being International Workers Day.

we hope everyone had a well deserved break!

We wish all mothers worldwide a wonderful

Mother's day! May you be thoroughly and
deservedly pampered!

The 13th of May is World Hummus day. Do

check out our feature in honour of the humble
yet delicious hummus!

The 28th of May is World Hamburger day.

Whether you are pro meat or pro veg, we
share top tips for the best burger!

Until Next Time...

Stay safe
Anusha

3
Editorial feature
Mother's Day
12th May 2024
Mother’s Day is a day honouring motherhood which is observed in different
forms throughout the world. While dates and celebrations vary, Mother’s Day
traditionally involves presenting moms with flowers, cards and other gifts. In
South Africa, although not a public holiday, Mother's day is always celebrated
on the 2nd Sunday in May, with much jubilation and affection for our Mothers
and all representatives of Motherhood!

The History of Mother's day

Celebrations of mothers and motherhood can be traced back to the ancient
Greeks and Romans, who held festivals in honour of the mother goddesses
Rhea and Cybele, but the clearest modern precedent for Mother’s Day is the
early Christian festival known as “Mothering Sunday.”
The official Mother’s Day holiday in the U.S arose in the 1900's as a result of
the tireless efforts of Anna Jarvis, daughter of Ann Reeves Jarvis. Following
her mother’s 1905 death, Anna Jarvis conceived of Mother’s Day as a way of
honouring the sacrifices mothers made for their children.

Anna Jarvis had originally conceived of Mother’s Day as a day of personal

celebration between mothers and families. Her version of the day involved
wearing a white carnation as a badge and visiting one’s mother or attending
church services. But once Mother’s Day became a national holiday, it was not
long before florists, card companies and other merchants capitalized on its
popularity.

While Jarvis had initially worked with the floral industry to help raise Mother’s
Day’s profile, by 1920 she had become disgusted with how the holiday had
been commercialized. She outwardly denounced the transformation and
urged people to stop buying Mother’s Day flowers, cards and candies.

Jarvis eventually resorted to an open campaign against Mother’s Day

profiteers, speaking out against confectioners, florists and even charities. She
also launched countless lawsuits against groups that had used the name
“Mother’s Day,” eventually spending most of her personal wealth in legal fees.
By the time of her death in 1948 Jarvis had disowned the holiday altogether,
and even actively lobbied the government to see it removed from the
American calendar. Source: history.com

4
 Mother’s Day Around the World
In countries like South Africa,
America and more than 40
others, Mother’s Day is
observed on the 2nd Sunday
of May and continues to be
celebrated by presenting
mothers and maternal figures
with gifts, flowers, chocolates
etc. Families also celebrate by
giving mothers a day off from
activities like cooking or other
household chores.
In Thailand, Mother's Day is
celebrated on the 12th of
August as this is the birthday
of their queen - Queen Sirikit.
It was first celebrated in 1976,
as Queen Sirikit is viewed as
the mother of her country. The
day celebrates her work to
support the people of her
country who are in need but
also honours mothers all over
the country. It is observed as a
National holiday. It is also
traditional for children to gift
their mother with jasmine
flowers, which are a symbol of
the purity of a mother's love.
Source: Internet
In Ethiopia, families gather
during the season of Autumn
to sing, dance and make merry
amidst preparations for a large
feast, as part of Antrosht, a
multi-day celebration
honouring Motherhood.
In Malawi, Mother's Day takes
place on the 15th of October
every year, and it is observed
as a National holiday. This day
is also World Rural Women’s
Day, and is often
commemorated by a public
speech by the president about
the importance of mothers.
In Japan, Mother's Day was
originally celebrated on the
6th of March as this was the
birthday of Empress Kōjun.
However, in 1949 it was
changed to the second Sunday
in May aligning with the most
common date for Mother's Day
around the world.
5
How do we honour our mothers for their contribution to making this
world a better place? Sure, we could buy her a card and some flowers to
show our appreciation for all she does, but does that truly honour her?
These 4 tips are sure to guide you to her heart!

1. THANK HER 3. OBEY HER

Mothering can be a nearly
thankless job. A mother will work
tirelessly, day in and day out,
without much notice from those
they are serving. Spoil her this
Mother's Day, but also remember to
thank her on an ordinary weekday
when you find clean laundry in your
closet and freshly prepared food!
Honour your mother by offering her
sincere love and appreciation for all
that she does. No one should be
taken for granted, least of all, our
precious Mums!
Whether you are still living under
her roof, or you have already
flown the nest, obedience is
always of utmost importance.
Parents, especially mothers
always have their children’s best
interests at heart. This
relationship of obedience will no
doubt change over time, but the
basis for respect of her wisdom
and care should always remain,
even as we become adult children
or as we begin caring for our
parents as they age.

2. SERVE HER 4. ADVANCE HER LEGACY

Perhaps you plan on making her
breakfast in bed, taking her out for
a movie and dinner or cleaning the
house for her. That’s an awesome
gift for Mother’s Day, but why only
on Mother's day or her birthday?
Randomly volunteer to grocery
shop for her. Ask her how you can
help around the house. Give her a
day off each week from cooking,
insist that she takes time off each
day just for herself ( even if its just 5
minutes!) Figure out how you can
take something off of her endless
to-do list and that is guaranteed to
warm her heart for ever!
No mother is perfect, but consider
the positive things your mother
demonstrated to you. Maybe it was
an example of kindness or
compassion for others. Maybe she
taught you to stand up for yourself
and others, maybe she taught you
how to be thrifty, how to make the
best chocolate cake you’ve ever had,
or how to write “thank you” notes so
others feel appreciated. Bless the
world with those gifts. Honour her
investment in you by cultivating the
skills, and talents that she began to
grow in you, in doing so, you will
continue her legacy!

A Mother will happily accept whatever her child gifts her!

It need not even be expensive...The most precious gift of all
is setting aside a bit of Time just for Her!

6
Blueberry Waffles
With Blueberry Sauce

These fluffy blueberry waffles,

topped with a quick and easy
blueberry sauce are going to
warm mum's heart this Mother's
Day! Perfection on a plate!

7
Blueberry Waffles
With a Zesty blueberry sauce 4 servings 20 minutes

INGREDIENTS
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon kosher salt
1 large egg
4 tablespoons butter, melted
(substitute coconut oil for dairy-free)
1 ¼ cups milk (substitute non-dairy
milk for dairy-free)
1 teaspoon vanilla extract
2 tablespoons maple syrup
2/3 cup fresh or frozen blueberries
Greek yogurt, Homemade Whipped
Cream or Yogurt Whipped Cream, for
serving (optional)
BLUEBERRY SAUCE
2 cups blueberries, fresh or frozen
¼ cup granulated sugar
¼ cup + 2 tablespoons water, divided
1 tablespoon cornstarch
½ tablespoon lemon juice
1 pinch salt
Place the blueberries, sugar, and ¼ cup water in a
saucepan and heat over medium heat. Bring to a low
boil, then cook, stirring occasionally, for about 5 minutes
until the blueberries begin to break down, mashing
them with a wooden spoon. Make sure not to let the pot
boil over. Place the cornstarch in a small bowl and mix
with 2 tablespoons water. Add it to the sauce and
simmer for about 1 minute, stirring constantly, until
thickened. Remove from the heat and stir in the lemon
juice and salt. The sauce will thicken even more as it
cools. Serve immediately or refrigerate until serving
(store up to 1 week refrigerated).

DIRECTIONS
1. Preheat the waffle iron to the high heat setting.
2. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder,
cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the
egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet
ingredients into the dry ingredients and mix gently until just combined. Stir in the
blueberries.
3. Immediately, add the batter into the center of the waffle iron and let it spread it to
within 1/2-inch of the sides, then cook according to the waffle iron’s instructions.
Remove the cooked waffles and place them on a baking sheet without stacking.
Make the waffles as needed, or place cooked waffles in a 300°F oven to keep warm.
4. Serve with blueberry Sauce, yoghurt/whipped cream.
NOTES

These blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure
to grease well and clean it afterwards.) Cooked waffles can be frozen; place them in a freezer
safe ziplock bag and remove the remaining air with a straw before sealing. To reheat, remove
from the freezer and lightly toast in a toaster.

8
Spinach and Feta Frittata

A frittata is an Italian dish that’s best described as a crustless quiche.

It’s often served for breakfast or brunch, but it works for dinner too.
Fancy enough to impress mum yet not too complicated for older kids
(and dads!) to attempt!

9
Spinach and Feta Frittatata
4 servings 30 minutes

INGREDIENTS
8 large eggs
¼ cup milk (whole or 2%)
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ cup shredded Parmesan cheese
½ cup feta crumbles, plus more for
sprinkling*
1 tablespoon olive oil
6 cupspacked spinach leaves
¼ teaspoon garlic powder
Fresh ground black pepper
Optional: fresh basil leaves, for the
garnish
NOTES
Chop and sauté the vegetables first. The veggies will not
cook inside the frittata: so make sure to give them a
good sauté before assembling. Make sure the pieces are
bite sized and even sized. Herbs can be used fresh.
The only equipment you’ll need to make a frittata
recipe? The right pan: 10-inch seasoned cast-iron
skillet. Make sure that it’s well-seasoned to break it in
before making this recipe (otherwise it will stick). Or, a
10-inch oven-safe skillet. Start cooking on the stovetop
first, then place it in the oven to finish cooking. Be sure
to watch it closely during the cooking! Cook on the
stovetop until the top is set and the bottom is lightly
browned. Don’t overcook, or it will get too browned in
the oven! Use a spatula to pull back the sides and check
to see if it’s firming up. Bake 10 to 12 minutes, until the
top firms up. Serve with hash browns or fries for
breakfast or brunch and pair with a salad and some sort
of grain, like quinoa or couscous for dinner. *Substitute
the feta for any cheese of your choice, such as goats milk
cheese or mozzarella.

DIRECTIONS
1. Preheat oven to 180ºC
2. In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground
pepper. Whisk in the Parmesan and feta cheese.
3. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach
leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that
you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher
salt and sauté for another minute.
4. Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach
in an even layer so you can see if on the top. Sprinkle the top with a little more feta
cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and
lightly browned, checking for doneness by pulling back the side with a spatula.
5. Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and
slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with
sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5
days and serve them cold, room temperature, or warmed.

10
Ricotta Cheese on Toast
With Assorted Toppings

We're making it super simpk to spoil mums this Mother's Day!

Ricotta Toast makes a deliciously easy breakfast, lunch or brunch!
Slather on some Ricotta cheese then top with sweet or savoury toppings.

11
 Ricotta Cheese on Toast
With assorted Toppings
1 serving 5 minutes

INGREDIENTS NOTES
Ricotta is a healthy cheese packed with protein and makes the
1 cup whole milk ricotta cheese
ideal smooth base. It’s delicious right out of the tub, but you’ll
Kosher salt want to season with salt and pepper since its flavor is rather
Fresh ground pepper bland. Or, you can make Whipped Ricotta: an airy, fluffier
2 Slices of bread version that tastes amazing! (See below for details). The great
thing about ricotta toast is that it works with sweet or savoury
For the salmon toast: toppings. Just add veggies, protein or fruit of your choice!
Smoked salmon, capers, red onion, fresh dill You could substitute ricotta with plain cream cheese.
For the tomato toast: The fun part about ricotta toast is creativity: there are endless
Ripe tomatoes, garlic salt, chives or green ideas for toppings: Canned tuna, Hard boiled eggs, Cucumbers,
onion, olive oil Radishes, Pickled vegetables, Shredded Carrots Fresh herbs also
add great flavor (chives, thyme, basil, etc) Fruit: Apples and
For the avocado toast: pears: Sliced apples with a drizzle of honey and dusting of
Ripe avocado, radishes, garlic salt cinnamon is another favorite. Berries: Sliced strawberries,
For the fruit & honey toast: blackberries, blueberries, and raspberries are also fantastic
Chopped nuts: Top a fruity toast with chopped pistachios,
Sliced fruit, honey, chopped pistachios,
hazelnuts, pecans, walnuts, almonds or other nuts
cinnamon

DIRECTIONS

1. Stir together the ricotta with ¼ teaspoon kosher salt and several grinds of whole bkack
pepper; taste and adjust seasoning as desired.
2. Or, make Whipped Ricotta: ( a lighter airier Spread) place 500g whole milk ricotta, 3
tablespoons milk and 1 tablespoon olive oil in a bowl and whisk with for about 2 minutes
until light and fluffy.
3. Slice and toast the bread. (Use any store bought bread, the crustier the better)
4. Salmon toast: Spread the ricotta on the toast. Top with smoked salmon, drained capers,
sliced red onion and fresh dill sprigs. Add 1 grind fresh black pepper. (Substitute the
capers with chopped olives and the dill with tarragon)
5. Tomato toast: Spread the ricotta on the toast. Top the toast with the sliced tomatoes,
chopped chives or green onion, drizzle of olive oil, a small pinch salt and fresh ground
pepper.
6. Avocado toast: Spread ricotta on the toast. Top the toast with sliced radishes, drizzle of
olive oil, and a small pinch salt and fresh ground pepper.
7. Fruut honey toast: Spread ricotta on the toast. Add fruit slices, a drizzle of honey, chopped
pistachios, and a pinch of cinnamon.
12
Coffee Smoothie
With Banana,Oats and Almond Butter

Including this creamy, dreamy Coffee Smoothie on Mums breakfast tray

this Mother's Day is guaranteed to earn you the title of 'Favourite child'!
A healthy start to her special day!

13
Coffee Smoothie
With Banana,Oats and Almond Butter
1 serving 5 minutes

INGREDIENTS DIRECTIONS
2 medium frozen bananas Step 1:
(sliced and frozen at least 1 1/2 hours) If you haven’t already, peel and slice the
¼ cup Old Fashioned rolled oats bananas and freeze them for at least 1 ½ hours
1 tablespoon almond butter until solid. )How to freeze bananas? Slice them
¼ cup milk of choice (dairy, oat milk into rounds and place them on a baking sheet
or almond milk) so they don’t clump together. For this
¼ cup espresso, cold brew, or any smoothie, you can just throw the slices into a
strong coffee (brewed double sealed container and freeze.
strength) How long to freeze bananas? The shortest time
½ teaspoon vanilla extract you can get away with is 1 ½ hours. Or just
1 tablespoon honey, plus more if freeze them overnight!)
desired (agave syrup or maple syrup Step 2:
for vegan) Blend all ingredients in a blender.
1 cup ice cubes Taste and add additional sweetener if desired.
Protein powder: 1 scoop vanilla Step3:
protein powder, optional Arrange in Mums favourite glass and serve!

NOTES
This coffee smoothie recipe is not too sweet! It lets the bitter coffee shine through, with just enough sweetness
from the banana and honey. You can sweeten this coffee smoothie to taste! The sweetness definitely depends on
the bananas, so if they’re not as ripe you may need more honey, or as a vegan option, use pure maple or agave
syrup and any non- dairy milk.

The key to this coffee smoothie recipe? Strong coffee. You must use a very strong coffee or espresso to get just the
right coffee flavour: Espresso, Cold brew, Any Strong granulated coffee: Make double-strength of your normal coffee.

The other key step for this coffee smoothie recipe? Frozen bananas. This is important because you want to get
an icy, creamy texture without watering down the flavour with too much ice.

Bananas really do make the best creamy texture in a smoothie. However, another option would be : 1/2 cup
plain or vanilla yogurt and 3/4 cup frozen pineapple, adjusting the quantities until you come to the right
texture. You may need to add a little more ice as well, and possibly a little more sweetener.

14
 International Hummus Day
13 May 2024

Hummus, also spelled hommus or houmous, is a dip, spread, or savory dish made from cooked, mashed chickpeas.
Of Arabic origin, it is blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive
oil, a few whole chickpeas, parsley, and paprika.

15
 The History of Hummus
If Hummus is where your heart is, then put this date in your diary: 13 May 2024
On international Hummus day you can enjoy Hummus for breakfast lunch and dinner!

The history of hummus is a little on the vague side.
Chickpeas in various mashes and purees were popular for
thousands of years in the Middle East. These little legumes
were easily grown even in the strongest of heat and made up a
large portion of both animal feeds and casual human meals.
Together with the lentil, the chickpea is one of the strongest
protein sources in a great deal of older Middle Eastern recipes.
The official date for hummus being recorded is in Cairo
around the 1209 C.E date, however, we must remember that
recipes often sprout up long before they’re officially recorded.
With high trade happening, especially in the Middle East, long
before this it’s safe to assume that hummus, as we know it
today, was likely produced around 1000 C.E.
The marriage of these two ingredients, along with
other basic ingredients, became a quick and popular
snack. For some, it was even capable of being a meal
with a little pita or other flatbread. Hummus soon
became extremely popular.
Chickpeas were a great trade legume for those
outside the region who did not have ready access to
them and included in that trade was hummus. The
spice trade was also a great assistance to hummus’s
spread, given that spices such as cumin are often
added to the paste. Hummus stored very well for
traveling distances and it was a great way to show off
chickpeas, citrus fruit, and spices all at once.
Hummus can now be found all over the world in a
variety of flavours.

So, what led to the creation of hummus? Chickpea production

was very common and, typically, common foods remain just
that. They are rarely elevated and rarely receive notoriety,
much less lasting through the many centuries to become
popular at such a late date. Hummus was a simple food, but it
was the citrus that really made it pop. Citrus was not
necessarily a new food in the Middle East. Indeed, there is
evidence of lemons in that area of the world about 500 years
earlier than the first recording of hummus. However, around
the time that hummus became popular, the chickpea was both
well beloved and easily available regardless of the season.
Lemons were much the same, with a very long shelf-life even
after the season had long passed.

16
International Hummus Day
13 May 2024

Basic Homemade Hummus

17
Basic Homemade Hummus
30 minutes

6 servings Using Dried Chickpeas

Ingredients
1 cup dried chickpeas
(Soak overnight and boil until soft)
1/2 teaspoon baking soda
3/4 teaspoon salt, plus more to taste
1 tablespoon lemon juice
1/2 cup tahini * ä crumbly, about 1 minute. Add the oil
2 cloves garlic, optional
1/4 cup cold water
Olive oil, for serving
Finely chopped onion (for topping) or
onion wedges (for dipping)
Chopped fresh parsley, for serving
Fresh pita, for serving
Method
Tahini
2 cups hulled sesame seeds
3 tablespoons plus 1 1/2 teaspoons
vegetable oil, plus more if needed
Method
Put the sesame seeds in a blender and
blend on high until the mixture turns
and blend on high, stopping every
minute or so to scrape down the sides,
until the mixture is completely smooth,
5 to 8 minutes. You might need to add
another tablespoon of oil to reach the
desired consistency. The tahini should
be smooth and pourable. Store in a clean
jar in the refrigerator for about a month
and give it a good stir before using.
Notes
It is best to use hulled sesame seeds
here. Tahini made from unhulled
sesame seeds tends to be a bit bitter and
not as smooth. You can use either
toasted or raw sesame seeds for this
recipe. Toasted sesame seeds will give
tahini a nuttier flavor.

1. In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height
of the chickpeas and soak them for 12 hours.
2. Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2
teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over
high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft,
about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
3. Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very
smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend
for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top
with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion
wedges and enjoy.
4. Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive
oil coating the top.

18
International Hummus Day
13 May 2024

Classic Citrusy Hummus

19
Classic Citrusy Hummus
15 minutes

4 servings Using Canned Chickpeas

Ingredients

One can chickpeas Kosher salt

2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin,
plus more if desired
1/3 cup fresh lemon juice,
plus more if desired
Extra-virgin olive oil, for
drizzling
Hot smoked paprika, for
sprinkling
Toasted pita bread, pita chips or
cut raw vegetables, for serving

Method
1. Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas
for garnish.
2. Process the tahini, garlic and cumin in a food processor. With the motor running, slowly
drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water
until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The
mixture will appear broken at first but will come together after all the liquid is added and has
been processed for a minute or two.
3. Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until
the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin
with more water if you prefer a looser consistency. Taste and season with more salt, lemon
juice or cumin as desired.
4. Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with
oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita
chips or cut raw vegetables.

Notes

1. This is a classic, citrusy hummus. We experimented with both dried and canned
chickpeas. There was only a marginal difference in taste and texture! We did
eliminate 14 hours of prep time, hence, for a creamy, delicious, lemony hummus,
we're choosing the can!!
2. Either lemons or line will work. Try and use fresh. You may add a teaspoon of zest
for extra tang!

20
International Hummus Day
13 May 2024

Instant Pot Hummus

21
Instant Pot Hummus
1hr 35 minutes
No soak- Made from Scratch
+- 750ml

Ingredients

1 cup dried chickpeas 1/4 cup fresh lemon juice

(about 6 1/2 ounces), rinsed (from about 1 large lemon)
and drained 1/4 cup extra-virgin olive oil,
3 cloves garlic plus more for drizzling
1 dried bay leaf 1/3 cup tahini, well stirred
Kosher salt Sweet or smoked paprika, for sprinkling
1/4 teaspoon ground cumin Sliced fresh vegetables and pita chips, for serving

Method

1. Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart
Instant Pot® multi-cooker.
2. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to
pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is
complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful
of any remaining steam, unlock and remove the lid.
3. Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay
leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2
minutes.
4. Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding
additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.
5. Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with
sliced vegetables and pita chips.

Notes

1. If you are not a fan of canned chickpeas, worry not, using your Instant Pot will take you
from dried chickpeas to super soft, in less than an hour! No soaking needed!
2. Special equipment: a 6- or 8- quart Instant Pot® multi-cooker
3. Settings may vary on your Instant Pot® depending on the model. Please refer to the
manufacturer's guide.

22
 World Hamburger Day
28 May 2024

The popular hamburger is believed to have originated in Hamburg, Germany

and has made its way into pretty much every country worldwide.

Fun fact: The first hamburgers were eaten as far back as 1885, when they were
typically served between two slices of bread.
Wow! What a humble beginning for the Mighty Hamburger!

23
 15 Tips on Creating the Perfect Burgers
It may seem easy enough to fire up the grill and make some burgers, but there are several
things to consider before attempting to create that perfect burger, which comes down to the
quality of meat, temperature, the type of buns, and toppings. In celebration of International
Hamburger Day, here are 15 pro tips from chefs around the globe on what to do (and
perhaps as importantly, what not to do) in attempting that perfect burger.

Texture is important. Blending different grades

USE HIGH
of ground meat influences the burger’s texture,
QUALITY
Too fine and the burger will feel like pâté. Too
MEATS
rough and the burger will look like a meatloaf.

Grind your own meat at home because you don’t know

GRIND YOUR exactly what you’re buying from the store. Use an electric
OWN MEAT meat grinder or a food processor to grind the meats. Dice,
AT HOME chill until firm then pulse (10 to 12 one-second pulses).

Rolling the ground meat into a tube with all the grains of
ROLL THE MEAT meat facing the same direction works well to create a juicy
INTO A SAUSAGE burger. After forming the meat tube, cover it with plastic
AND KEEP THE wrap and refrigerate it for half an hour, then slice the
MEAT COOL meat into patties the way a sushi chef would.

According to most chefs 80 to 20 is the perfect ratio for

THE FAT TO
leanness (80 percent) and fat content (20 percent). Try not to
LEAN RATIO overpack a burger or make it too dense. Or for more fat, use a
SHOULD BE 76 to 24 ratio, resulting in a juicier, more flavorful patty.
80 TO 20

SUBSTITUTE A Its not necessary to use an outdoor grill to get a charred

SKILLET FOR A burger. A hot skillet works just fine. Cast iron pans or
GRILL grill/griddle pans are the choice of many chefs.

24
 15 Tips on Creating the Perfect Burgers
It may seem easy enough to fire up the grill and make some burgers, but there are several
things to consider before attempting to create that perfect burger, which comes down to the
quality of meat, temperature, the type of buns, and toppings. In celebration of International
Hamburger Day, here are 15 pro tips from chefs around the globe on what to do (and
perhaps as importantly, what not to do) in attempting that perfect burger.

This prevents flying saucer-shaped burgers—: all puffed

THUMB-PRESS up and bulging in the centre. As the meat cooks and
THE PATTIES expands, the depression magically disappears, leaving
you with beautifully shaped and cooked burgers. The
BEFORE
thumb-press also prevents the burger from shrinking.
COOKING

"Use only salt and pepper, and salt the meat before
ONLY SEASON placing it on the grill, according to a top chef, "There’s
nothing wrong with salting the meat right before putting
THE OUTSIDE OF it on the grill, but what makes a burger extra juicy is
THE MEAT when you season it ahead of time, giving it a minimum of
two hours or a maximum of 12 hours."

The average burger weighs between 170 - 200 grams.

MAKE A Anything bigger and it's more of a meatball than a
burger. A great burger should have an equal amount of
THINNER crumble and stability. Meaning that it should hold
together enough to allow you to cook them correctly.
PATTY.

The meat should be handled as little as possible, Using a

DO NOT PRESS spatula and pressing down on the burger pushes out all
DOWN ON THE the natural juices. People do this all the time! This is what
causes the patties to dry out and become rubbery.
PATTIES WHILE
COOKING THEM

Flipping your burger repeatedly (as often as once every 15 -

FLIP THE 20 seconds) encourages faster, more even internal cooking,
BURGER MORE It may seem counterintuitive to flip a patty several times
while cooking it, but top chefs agree, it drives a much more
THAN ONCE even temperature through the meat.
25
 15 Tips on Creating the Perfect Burgers
It may seem easy enough to fire up the grill and make some burgers, but there are several
things to consider before attempting to create that perfect burger, which comes down to the
quality of meat, temperature, the type of buns, and toppings. In celebration of International
Hamburger Day, here are 15 pro tips from chefs around the globe on what to do (and
perhaps as importantly, what not to do) in attempting that perfect burger.

DON’T CUT INTO Trying to determine if a burger is done cooking? Whatever

THE PATTY TO you do: Don’t cut into the patty to check if it’s done.
All of the natural juices will flow out and you will dry out
CHECK the patty.
DONENESS

Try squeezing the sides of the patty, not the top. The sides
SQUEEZE THE
should “show some springy resistance for medium-rare,”
SIDES OF THE PATTY You can also use a cooking thermometer to detect doneness—
TO MEASURE 130°F is an ideal temperature for a medium-rare burger
(pink and warm), while 150°F is good for medium-well.
DONENESS

USE CRISP A thick slice of tomato should always goes on top of the
LETTUCE AND burger and crisp lettuce needs to always be underneath so
it can catch some of the juices from going through the bun
MEATY and making it soggy! Also, make sure to melt the cheese all
TOMATOES the way, since it is said to enhance the overall flavour.

The bun should always be toasted and buttered. A softer

TOAST AND bun such as brioche buttered and then placed on the
BUTTER THE grill is beyond delicious. Go even further and butter the
bun a bit more after you grill it...your guests will love
BUN you for it!

Once you remove the patty from the grill or the griddle, let
LET THE MEAT it sit for at least five minutes on a cooling rack. This method
REST FOR 5 gives the burger more time to cook on the inside. It also lets
the juices on the exterior redistribute within the patty,
MINUTES allowing for maximum juiciness when you take that first bite.

26
 Juicy Lamb Burger

Minced lamb has a fairly similar texture to minced beef, but it

is more moist and flavourful, "The flavours in this recipe,
enhanced by the mixed herbs, really elevates this lamb pattie.

27
 Juicy Lamb
Burger
Prep Time: 30 min

Cook Time: 20 min Serves: 4 - 6

Ingredients
Directions
For the patties:
1 thin slice brown bread or
50g breadcrumbs 1. Soak the bread in the stock in a large
¼ cup chicken stock bowl, then crumble finely. If using
1 free-range egg breadcrumbs, combine it with the
1 T Worcester sauce stock, whisk in the egg and Worcester
1 onion, grated sauce. Add the grated onion, add the
500 g free-range lamb mince, and mix lightly. Shape into 6
mince, at room temperature
fairly flat patties.
1 clove garlic, crushed
3 T fresh herbs, finely
chopped (any mix of Italian
2. Sear the patties in the hot oil. Cook
parsley, mint, coriander, for 2-3 minutes on both sides, then
basil or oregano) finish in the oven for 10 - 15 minutes.
sea salt and freshly ground
black pepper, to taste 3. Toast the burger buns. Spoon some
1–2 T olive oil, for searing Burger relish on the base. Arrange
For Serving: lettuce leaves, followed by the cooked
6 Burger Buns - Toasted patties, top with a slice of cheese, a
Assorted lettuce leaves
slice of tomatoe, more relish, top with
Tomatoes - sliced
the remaining half burger bun, secure
Onion rings
Sliced cheese
with a toothpick. Serve with fries.
gherkins
Burger Relish
Notes
Swap the lamb mince for free-range beef or chicken mince if you prefer.
For accuracy regarding doneness, use a meat thermometer. Lamb
patties cook at a similar rate to beef, so aim for 62,77°C internal
temperature for both lamb burgers and hamburgers.

28
 Grilled Chicken Burger

These juicy grilled chicken burgers, topped with lettuce,

tomatoes, and spicy mayo, are a healthy, delicious,
easy dinner choice and a guaranteed crowd pleaser.

29
 Grilled Chicken
Burger
Prep Time: 15 min + 1/2 hr to marinate

Cook Time: 15 min Serves: 4

Ingredients Directions
4 chicken breasts 1. Place the chicken breasts on a chopping board
For the Marinade: in front of you and carefully slice each breast
¼ cup olive oil in half, creating two thin cutlets.
¼ cup fresh lemon juice
2. Place the chicken in a glass dish or large bowl
4 garlic cloves minced
suitable for marinating.
1 tsp smoked paprika
3. To make the marinade, whisk together the
2 tsp mixed dried herbs
1 tsp chilli flakes olive oil, lemon juice, minced garlic, smoked
1 tsp salt paprika, herbs, chilli flakes/red pepper flakes,
½ tsp black pepper salt and black pepper. Pour the marinade over
the chicken and mix, making sure each piece
For the Burgers of chicken is completely coated.
4 burger buns 4. Cover with plastic wrap and allow to marinade
spicy mayonnaise for at least 30 minutes but up to 24 hours in
lettuce
the refrigerator.
sliced cheese
5. Heat an outdoor grill or grill pan over medium
sliced tomatoes
high heat. You can use a large skillet on a
sliced onion
stovetop too, if preferred.
6. Add the chicken and cook for 2-3 minutes per
side (depending on the thickness of the
chicken) until golden brown on both sides and
Notes cooked through.
7. Remove from the heat and allow to rest for 5
Boneless thighs can be
minutes.
used instead. The chicken
8. To assemble the burgers, toast the burger
can be marinated for up to
24 hrs ahead of cooking.
buns then top with spicy mayonnaise, lettuce
The toppings can be leaves, the grilled chicken and any burger
prepared a few hours toppings of your choice. Serve with
ahead. fries/wedges/salsa/salad.

30
 Grilled Mushroom Burger

With so many people moving towards vegan and vegetarian

diets, we wanted to share some of our favourite recipes with
you. In this recipe, the mushrooms are marinated in a sweet and
spicy blend. So moist and delicious you might just forget it's a
vegan pattie. This being a favourite among non vegetarians too!

31

Ingredients
4 limes or lemons, juiced
1 tsp ground nutmeg
1 tsp allspice
1 tsp dried thyme
2 green chillies
1 thumb-sized piece
ginger
100 g spring onions,
sliced
1 onion, roughly chopped
120 g brown sugar
4 garlic cloves
1 Tblsp paprika
¾ cup sunflower oil
400 g large mushrooms
(sliced into thick rounds)
For serving:
6 burger buns (opt for
vegan ones if you're
keeping it plant-based)
Vegan mayonnaise
1 head babylettuce
2 large tomatoes, sliced
6 slice dairy-free Cheddar
Hummus
Add more or fewer chillies as per your preference. Or substitute the chillies
with jalapeños. This sweet and spicy marinade can be prepared a few days
in advance and works well for cauliflower or eggplant steaks too!
Vegan
Mushroom
Burger
Prep Time: 10 min + 1hr for marinating
Cook Time: 25 min Serves: 4 - 6
Directions
1. Place all the ingredients except the
mushrooms in a blender and blend
until smooth enough to make a
marinade.
2. Brush the mushrooms with the
marinade, cover with clingwrap and
chill for 1 hour.
3. Heat a grill until smoking hot, then
grill the mushrooms until tender and
caramelised, about 4–5 minutes on
each side, turning once. Baste with the
remaining marinade.
4. Toast the burger buns, top with
vegan burger mayo, lettuce, tomato
slices, red onion slices and dairy-free
cheese slices. Add the mushrooms and
a spoonful of hummus.
Notes
32
 Basic Kitchen Rules
1. Always wash your hands before and after handling food.

2. Wash fruit & vegetables under cold water before using.

3. Kids must always ask an adult to assist when handling hot content.

4. Handle all sharp objects carefully to avoid cutting yourself.

5. When using a knife, always cut away from yourself.

6. Always turn handles of pots & saucepans inward.

7. Use oven mittens whenever you are handling hot dishes.

8. Always keep food preparation surfaces clean and free of clutter.

9. Wear an apron, roll up your sleeves and tie up long hair.

10. Wipe up any food spills immediately. Keep kitchen clean and neat.

33
 Meal-Solve™ is a Division
of Chedcorp Suppliers
Reg.No: 2010/079181/23
P.O Box 538 Luxmi 3207
mealsolve@chedcorp.co.za
Edition: May 2024

(Disclaimer: The intention of this publication is one of information and skills-sharing. Neither the Editor,
nor any of the authors, contributors administrators nor any living person, in any jurisdiction connected
with Meal-Solve™ and or Chedcorp Suppliers® in any way whatsoever, are to be held responsible for
your comprehension and utilisation of the information contained within this publication.)

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2024