American diner meal: Turkey burger, spicy potato wedges and classic vanilla milkshake

After visiting "Ed's easy diner" for my brother's birthday, I have been obsessed with traditional American diners with their red booths and retro signs. I have always been a fan of all things retro, even since my childhood, when I used to get my parents to read "This is the way we make and bake" and "Usborne first cookbooks party things" (two old cook books) to me instead of stories. Even now, I still adore all things vintage, especially diners like these. There is something about the checkered floors and juke box machines that really appeals to me.

Not only do I love the interior of these restaurants but I love the food they serve as well. From "chilli dogs" to "malt shakes", their classic menus can never fail. This is why I have made an adapted menu for an American diner style meal. I have chosen a turkey burger instead of the traditional beef (a favourite at home), a classic vanilla milkshake and spicy potato wedges instead of deep fried chips.

Turkey burger

Makes 4

350g/12 oz fresh minced turkey breast
4 tbsp fresh wholemeal breadcrumbs
1 small onion, chopped
1 eating apple, peeled, cored and finely chopped
Zest and juice 1 small lemon
2 tbsp finely chopped, fresh parsley
sunflower oil, for brushing
salt and pepper
4 granary tolls or focaccia, split

1. Preheat the grill to medium-high and line the grill with foil. Place the turkey, breadcrumbs, onion, apple, lemon zest and juice and parsley into a large bowl. Season to taste with salt and pepper and gently mix to combine. Divide into four equal-sized portions and shape each portion into a patty.

2. Brush the patties with oil and place onto the preheated grill. Cook, turning once, for 5 minutes, or until cooked through. Test to check that the juices run clear when they are pierced with the point of a knife. If there are any traces of pink, return to the grill for 1-2 minutes.

3. Place a burger on each bun base, add the bun lids and any optional salad and serve immediately.

Recipe from: "The burger" recipe book by LOVE FOOD

Vanilla milkshake

Makes 4 servings

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk (less for thicker milkshakes)

1. Blend all ingredients in a blender until combined
2. Serve in a tall drinking glass with a straw

Recipe from: http://www.foodnetwork.com/recipes/paula-deen/vanilla-milkshake-recipe/index.html

Spicy potato wedges

Makes 8 servings

4 medium russet potatoes, scrubbed and rinsed
3 tablespoons olive oil
4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

Preheat oven to 425 degrees F. 

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly. 

Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.

Recipe from: http://americanfood.about.com/od/potatosidedishrecipes/r/Potato_Wedges_Recipe.htm

Strawberry choux ring and nutmeg biscuits

As any Briton will know, the weather in England during summer can be a little unpredictable. Some years, we are blessed with glorious sunshine. Other years bring the never ending rain that Britain is famous for. Barbecues are rare, for the weather often turns against us, and garden parties may be cancelled at the last minute. We certainly aren't lucky when compared to Florida or Australia, where  sun is guaranteed, so baking a "summery" dish doesn't always work out.

Most magazines provide readers with summer recipes for barbecues and feasts outdoors, when the weather is at its brightest. "GoodFood", for example, has many light and fruity bakes for the holidays, but what happens when the rain begins to pour, and a strawberry trifle just won't do? Sometimes, if it is miserable outside, it is nicer to curl up with a hot mug of tea, a book, and a warm slice of ginger cake (or perhaps a lemon drizzle).

 I am, therefore, providing you with two recipes. One for a bright summer, the other for a rainy summer. Both are from an old recipe book called "The Best of Baking", by Hamlyn, which was published in 1979 (I think).


Recipe for a sunny day: Strawberry choux ring

Strawberry choux ring

For the choux paste
60g/2oz butter
Pinch of salt
Zest 1/2 lemon
250ml water
200g/7oz plain flour
4 eggs, beaten

For the filling
500g/1 lb strawberries
2 tsp sugar
2-3 drops vanilla extract/flavouring
450ml double cream


Method

1. Wash and hull the strawberries. Reserve three large strawberries and mix the rest with the vanilla and sugar. Leave for a while for the sugar to be absorbed.
2. Lightly grease a baking tray and dust with flour. Preheat the oven to 220ºC, 425ºF, Gas Mark 7.
3. Melt the butter with the salt, lemon zest and water over a low heat, then bring quickly to the boil. Remove from the heat, add sifted flour and beat with a wooden spoon until it comes away from the sides of the pan.
4. Return to the heat for 1 minute, stirring continuously. Allow to cool lightly then add eggs a little at a time, beating in well.
5. Fill a piping bag fitted with a large star nozzle with the choux paste mixture and pipe 11 rosette shapes in a 25cm/10-inch ring on the baking tray. When risen they will join together to form circle. Bake just below the centre of the oven for 20-25 minutes.
6. Purée the strawberries (except for the reserved 3) through a nylon sieve. Whip the cream until stiff and put 2 tablespoons of cream into a clean piping bag fitted with a large star nozzle. Mix the remaining cream with the strawberry purée.
7. While still warm, split the choux ring to allow it to cool quicker. Then, fill with the strawberry cream mixture. Decorate with rosettes of cream and segments of the 3 remaining strawberries.


Recipe for a rainy day: Nutmeg biscuits

Nutmeg biscuits

Ingredients
125g/4oz butter
125g/4oz castor sugar
Zest 1/2 lemon
1 pinch grated nutmeg
1 pinch ground cinnamon
1 pinch ground cloves
125g/4oz plain flour
125g/4oz hazelnuts, finely chopped
125g/4oz fresh white breadcrumbs
1 egg yolk, beaten
50g/2oz blanched almonds

Method

1. Beat the butter with the sugar, egg, lemon zest and spices.
2. Mix the sifted flour with the hazelnuts and breadcrumbs. Add to the butter mixture and knead the ingredients quickly into a dough.
3. Cover the dough and leave in the fridge for 2 hours.
4. Preheat the oven to 200ºC, 400ºF, Gas Mark 6. Roll out the dough to 5mm or 1/4 inch thick. Cut out using cutter of your choice, or ,if you prefer, roll into a ball and squash with your hand to create a round shape.
5. Place on a greased baking tray and brush with beaten egg yolk (optional). Place a blanched almond (or more, if you prefer) on top of each biscuit and bake for 10-15 minutes until golden.

Vegetables: The freshest you can find

After visiting many wonderful gardens at my local town's "garden safari" this weekend, I noticed that many gardeners were growing their own fruit and vegetables. We already have a small vegetable plot in the garden, where we are growing blackcurrants, onions and raspberries, but I liked the idea of tending to vegetables of my own which can later be used in the kitchen.

I bought quite a selection of plants from the garden centre, including a strawberry plant, two chilli pepper plants, basil, oregano, chives, peas, cress seeds and nasturtium seeds. I planted them up today, along with some tomato plants and purple french running beans for my mum's "veggie" area of the garden. I now have my own trough filled with fruits, vegetables and herbs, and a plate of cress  growing in the kitchen.

I am looking forward to watching my vegetable patch grow, especially because I know that they will end up on my plate. There is nothing, I would imagine, more satisfying than caring for a plant, watching it grow and then enjoying the crop in a delicious meal. I am quite proud of my little patch, because this is the first thing I have ever planted (I'm only a teen, so the garden is always taken care of by my mum). I am hoping to water the plants every day, but whether or not that will happen, I don't know.

Growing your own produce is something that I would thoroughly recommend  Even though I have only started gardening today and am a novice, it has still been a very enjoyable experience and I cannot wait to watch my crops grow into vibrant fruits for me to use in the kitchen!

J