Dashingdiva's Blog

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Big O Burger & it’s babies May 16, 2011

I call this the Big O Burger because it’s seriously orgasmic! To guarantee a authentic big O experience, make sure you use good meat. Mince are suppose to look lusturous RED not murky eww-ish red-brown like I see at some supermarkets.

Serve it with sauteed onions (add a dash of red wine vinegar & some sugar when frying), mushrooms and a sunnyside up egg for that gooey juiciness as you take a big bite through the burger. To complete the experience, please feel free to make a MESS, let bits & pieces of the onions fall out, smear ketchup all over, dribble the yolk all over your lips,  just LET LOOSE!

lol, ok I got abit carried away there, so here’s the recipe.

p.s It took me quite abit of research through various burger recipes to find THE ONE. Please try it, Promise me. No one should ever go through life without experiencing the Big O.

The Big O Burger

Big O Hamburger Recipe


450gms of minced ground chuck or premium mince

1 x small onion finely chopped (as small as you can)

1 x Tablespoon tomato ketchup

1-1.5 x Tablespoon of Soy Sauce

1/2 Teaspoon of Worcestershire sauce

1/2 to 3/4 Teaspoon of rosemary (finely chopped, preferably fresh)

1 egg

Half a teaspoon of salt and a touch of freshly ground black pepper


Mix all the ingredients together in a bowl and form round patties. You should get around 4 burger patties from this.

Place each patty in heated pan. Use your ladle to lightly press against the patty to, you should hear a nice sizzle as you sear it.

Cook for about 2-3 mins each side or until nicely browned & cooked.

Serve on toasted Burger bun with cheese, onion, egg or whatever you like!

After the Big O, it could spawn some babies if you’ve any leftover burger mince. Use them to make a delish Italian meatball pasta. Roll the mince into smaller balls & oven bake them (remember to coat your baking tray well with olive oil). Prepare a basic tomato pasta sauce (use the bottled ones would do), top it over spaghetti & the meatballs….you have your next meal ready in seconds!

Here’s a photo of Big O’s little babies hiding beneath the pasta sauce:

Big O's babies


Awesome Sunday May 15, 2011

I had the most awesome & full-filling Sunday today. I don’t know how we did it but we managed to get so much done.

The day started bright (well not exactly, it was the usual melbourne overcast sky) and early (for a sunday!) with the Trash & Treasure market for a good dose of vintage-ing. We were a little disappointed when we first arrived as there were so few stalls, probably because of the cold & rain. But STILL, I manage to hunt down quite a haul!

For the curious, below are some photos of the junk we patiently sieve through to find our treasures. Yes not very glamorous but so much fun! My mum thinks I’m absolutely mad to enjoy this so much, she calls me a “Kalang guni woman”.

Spot the Treasure!

Vintage Trash & Treasure Market

Anyway, this trip my “treasures” include a very cute old chess seats made of wood & brass, a timber child’s toy chest, a lovely antique salt & pepper shaker, a beautiful orange-y marble trinket box & a silver tray. I’ll post some pics once i get round to taking them.

After the treasure hunt, we found time to experiment 2 dishes that we’ve been wanting to try: Eggs Benedict for Brunch (thanks to Masterchef) and a Big JUICY Burger for dinner. OMG….both turned out glorious, both made us feel like we died & went to gastronomic heaven…by our standards anyway.

Here are some photos. Will post the recipes once I’ve stopped drooling.

Poached Eggs, Ham & Muffins with Homemade Hollandiase Sauce

The Big O Hamburger

Lastly, I finally managed to finish off 2 of my DIY projects – repurposing a timber musical box &  a “alice in wonderland” antique tea-cup candle holder. The 2nd project is actually an order for someone’s wedding. They’re having a Alice in Wonderland theme and the tea-cup candleholders are for the “Mad Hatters Table”…doesn’t it sound just adorable?! I can’t wait to see the final set up! Again, stay tuned to some photos.

Wow! Just recapping what I’ve done today sounds tiring !  I can’t believe how much I manage to squeeze into one sunday….i swear, i sometimes think there are more hours in a day in Australia.

So there, what an Awesome Sunday! I love it!


Curried Beef Burger with Sweet Potato Wedges March 16, 2010

Filed under: Beef,Uncategorized — dashingdiva @ 5:08 am

An unusual take on a juicy burger. The sweet potato wedges are a much healthier option than greasy fries.  Home-made burgers are actually really quick & easy to make, sure beats MacDonalds any day.

Recipe from “Good Food Australia”


400g beef mince (use weight watchers mince for healthier burger)

1 small red onion, finely chopped

1 tbsp curry paste

1 lebanese cucumber, finely diced

1/2 cup natural yoghurt

100g baby rocket to serve

1 tbsp olive oil

600g sweet potato, cut into long wedges


1. preheat oven to 200C or 180C fan. Toss sweet potato with oil & season with salt. Spread out on baking tray & cook for 20mins, till golden & tender

2. Meanwhile, combine mince, onion, curry paste and season. Form into 4 patties.

3. Heat a lightly greased frying pan or char-grill and cook patties

4. Stir cucumber into yoghurt, season to taste.

5. Cut bread rolls in half, assemble your burger.


Steak au poivre March 13, 2010

Filed under: Beef — dashingdiva @ 11:36 am

It’s probably easier to make this steak than to pronounce it’s name.

Ok this doesn’t exactly qualify as healthy but what harm can a bloody juicy steak do when enjoyed occasionally? Pair it with a full bodied melot & i’m in heaven.

Steak Au Poivre (recipe credit to Ani Loizzo and Whole Foods)


4 tenderloin steaks cut 1 1/2 inches thick
1 tablespoon butter
1 teaspoon olive oil
1 cup heavy cream
2 tablespoons white wine


Bring steaks to room temperature. Liberally season with salt. Crush ppeppercorns coarsely. Coat steaks with peppercorns. Heat butter and olive oil in a large stainless steel (not non-stick) skillet over medium high heat. When the oil is hot, add steaks and cook approximately 4 minutes onn each side (medium rare). Remove steaks from pan and set aside to rest. Deglaze pan with white wine, scraping to remove any little brown bits stuck to the bottom. Add cream and bring to a simmmer. When cream mixture thickens, taste for seasoning and serve over steaks. Serves 4.

This steak was paired with Celriac (celery root) mash. It was delicious but is a lot of work to quarter and peal the celriac. I recommend pairing this steak with mashed potatoes or roasted red potatoes. Bon appetit!