There were times I felt like cooking not for L, not for W or anyone but myself.
Those were the times when I wished to be home alone after a freaking tiring day. I wished to eat something home cooked for dinner but I need not to upscale the food portion. I need not to worry about whether a meatless meal or a very casual meal is enough to feed L and W. And more importantly, I could take my time to get a dinner done near to 9:00pm without the hungry faces in front of me.
So I made myself a mini burger trio last Wednesday. I ate some snacks and a salad at 6:30pm and I started mess up my kitchen at 7:00pm. I left the radio off this time and I on all the lights in the living/dining area. The whole house was bright and quiet and I like it that way, really.
It would be marvellous if I could finish my mini burgers with my novel and a can of ice cold beer before anyone got back home, if I could started my cooking earlier, if I could leave the lab earlier.
To make two mini burgers with grilled prawns and mashed avocado:
Add the garlics and half of the portion of shallots to the prawns. Drizzle some olive oil over and season with salt. Allow it to marinate for at least 20 minutes.
Cut the tomato into half, remove the pulp and seeds from one half and cut it into dices. Take 1 avocado, cut it and mash the flesh. Mix the mashed avocado, tomato dices, lemon juice and the remaining shallots together. Season with a pinch of salt. Keep the mixture aside (preferably in a air tight container).
Heat some olive oil in a grill pan, cook the marinated prawns at medium high heat for 1 minute. Turn and cook the other side of the prawn for another minute.
Slice the prawn lengthwise into half. Spread over the mashed avocado mixture on bread and lay the grilled prawns on top. Spread another layer of mashed avocado on top of the prawns.
To make two mini grilled portobello mushrooms burgers:
Use a brush to clean the dirt attached on the mushrooms. Remove the mushroom stalk. Mix well of 2 tbs of olive oil, 1 tbs of balsamic vinegar and dried rosemary leaves. Coat the mushrooms evenly with the oil mixture using a brush and let them marinate for at least 20 minutes.
Meanwhile, cut 1 avocado into slices.
Brush some olive oil on a hot grill pan. Grill the mushrooms with the cap side down for about 3 minutes. Flip the mushrooms over and grill for another 3 minutes or until soft.
Spread some garlic & herbal flavoured cream cheese over the bread rolls. Using a brush, gently remove the rosemary leaves attaching on the grilled mushrooms. Assemble the burger by sandwiching the mushrooms and avocado slices between the bread.
To make 2 mini egg burgers:
Cut the remaining half of the tomatoes into thin slices.
Cook the onion in a frying pan until soft. Add the diced bell pepper and cook for another 1-2 minutes. Set aside.
Whisk the eggs and season with salt and pepper. Heat some oil or butter in a frying pan and place an egg ring in the pan. At a medium heat, pour the egg mixture into the egg ring and add the onions and bell pepper mixture into the ring. Cook the egg until set and remove the egg ring. Flip the egg over to cook the other side.
Sandwich the eggs and tomato slices between the bread.
Please refer to the recipe of Guacamole for the method of processing the avocado