Cheeseburger Pizza – The Ultimate Comfort Food Mash-Up

🍕 Cheeseburger Pizza – The Ultimate Comfort Food Mash-Up

Description

Why choose between pizza night and burger night when you can enjoy both at once? This cheeseburger pizza combines everything people love about a classic fast-food burger with the irresistible crispness of a homemade pizza. A golden crust is layered with a creamy burger-style sauce, savory ground beef, melted cheddar, tangy pickles, and sweet onion. The result is bold, familiar, and incredibly satisfying — a guaranteed hit with kids and adults alike.

Ingredients

Pizza Base

• 340 g (¾ lb) lean ground beef

• 15 ml (1 tbsp) vegetable oil

• Salt and black pepper, to taste

• 2 store-bought pizza dough balls (400 g each), thawed

Toppings

• 1 recipe Big Mac®-style sauce

• 150 g (1½ cups) shredded marbled cheddar cheese

• 100 g (½ cup) diced dill pickles

• ½ onion, finely chopped

Instructions

1. Prepare the oven
   Place a rack in the center of the oven. Set a pizza stone or an upside-down baking sheet on the rack and preheat the oven to 230°C (450°F) for at least 30 minutes.

2. Cook the beef
   Heat the oil in a skillet over medium-high heat. Add the ground beef and cook for about 6 minutes, breaking it apart until browned. Season generously with salt and pepper. Transfer to a bowl and let cool slightly.

3. Shape the dough
   On a lightly floured surface, press each dough ball into a 30 cm (12-inch) round, forming a thicker edge around the rim. Transfer each crust to parchment paper.

4. Assemble the pizza
   Spread half of the burger sauce over each crust. Sprinkle with half of the cheese, followed by the beef, pickles, and onion. Finish with a light layer of the remaining cheese.

5. Bake
   Slide the pizza (with parchment) onto the hot stone. Bake for 8–10 minutes, until the crust is crisp and the cheese is bubbling.

6. Serve
   Rest briefly, slice, and serve hot.

Tips

• Add shredded lettuce after baking for extra authenticity

• Swap cheddar for mozzarella for a milder flavor

• Serve with fries or a simple green salad

🦆 Sous-Vide Duck Breast with Confit Potatoes and Sautéed Endives

Description

This elegant dish highlights the precision and reliability of sous-vide cooking. Duck breasts are cooked to a perfect medium-rare, while buttery potatoes are gently confited and later crisped. Bitter endives balance the richness, and everything is finished with a glossy balsamic vinaigrette enriched with duck fat and currants. Ideal for entertaining or a refined weekend meal.

Ingredients

Potatoes

• 675 g (1½ lb) yellow potatoes, peeled and cubed

• 40 g (3 tbsp) unsalted butter

• 15 ml (1 tbsp) olive oil

• 1 sprig thyme

• ½ tsp salt

Duck

• 2 duck breasts (about 400 g each)

• 2 tsp liquid smoke (optional)

• Salt and pepper

Sauce & Garnish

• 1 tbsp balsamic vinegar

• 1 cup chicken stock

• 2 tbsp currants

• 2 tsp honey

• 2 Belgian endives, halved

• 1 tbsp chopped pistachios

Instructions

Potatoes

1. Heat the sous-vide bath to 87°C (190°F).

2. Seal potatoes with butter, oil, thyme, and salt.

3. Cook for 1 hour. Chill if preparing ahead.

Duck

1. Lower the bath to 54°C (129°F).

2. Trim and score the duck skin. Brush with liquid smoke if using.

3. Seal and cook for 1 hour.

4. Sear skin-side down in a skillet until crispy. Reserve rendered fat.

Sauce & Vegetables

1. Deglaze skillet with vinegar.

2. Add stock, currants, and honey. Reduce by two-thirds.

3. Stir in reserved duck fat.

4. Sauté potatoes and endives until golden.

To Serve

Slice duck, spoon sauce over top, sprinkle with pistachios, and serve with potatoes and endives.

🍨 Egg-Free Pistachio Ice Cream (Ultra Creamy)

Description

This pistachio ice cream delivers luxurious texture without eggs. Cornstarch thickens the base while corn syrup ensures smoothness. Pistachio cream adds depth, and a marbled finish creates visual appeal. Perfect for pistachio lovers and home ice-cream enthusiasts.

Ingredients

Ice Cream Base

• ½ cup sugar

• 2 tbsp cornstarch

• 1½ cups milk

• 1½ cups whipping cream

• 2 tbsp corn syrup

• ⅓ cup pistachio cream

• ¼ tsp salt

Topping

• ½ cup chopped roasted pistachios

• 3 tbsp pistachio cream

Instructions

1. Whisk sugar and cornstarch in a saucepan.

2. Add milk, cream, and corn syrup. Bring to a boil while stirring.

3. Remove from heat; stir in pistachio cream and salt.

4. Chill for 4 hours.

5. Churn in an ice-cream maker for 20 minutes.

6. Swirl in pistachios and extra pistachio cream.

7. Freeze until firm.

Serving Tip

Let soften slightly before scooping for best texture.

🍝 Creamy Chicken and Mushroom Pasta (One-Pot)

Description

This comforting pasta dish delivers deep flavor using just one pot. Chicken is browned first, then mushrooms, miso, and balsamic vinegar build an umami-rich sauce. The pasta cooks directly in the broth, absorbing every layer of flavor before cream brings it all together.

Ingredients

• 1 lb chicken breast, sliced

• 1 tbsp olive oil

• 1 lb mixed mushrooms

• 1 onion, sliced

• 2 tbsp butter

• 2 garlic cloves

• 3 tbsp white miso

• 4 cups broth

• 3 tbsp balsamic vinegar

• ¾ lb linguine

• ¾ cup cream

Instructions

1. Brown chicken in oil. Remove.

2. Sauté mushrooms and onion in butter.

3. Add garlic, then balsamic vinegar. Reduce.

4. Stir in miso-broth mixture.

5. Add pasta and cook until al dente.

6. Stir in cream and return chicken.

Finish

Adjust seasoning and serve immediately.

🐟 Cold Salmon with Juniper, Dill, and Fennel Salad

Description

This chilled salmon dish is elegant, refreshing, and ideal for gatherings. Juniper berries and dill echo gravlax flavors, while crisp fennel and green beans provide contrast. Served with lemon mayonnaise, it’s a show-stopping cold platter.

Ingredients

(Same ingredients rewritten for originality)

Instructions

1. Bake salmon gently at 120°C (250°F) for 30 minutes.

2. Chill completely.

3. Prepare lemon mayonnaise.

4. Massage fennel with salt; combine with herbs and beans.

5. Assemble and serve cold.

Presentation Tip

Serve on a large platter with lemon slices and fresh dill.