Burgers, soup and Rice Pudding

Its starting to rain again and its getting cold. Its not raining a lot like it did last year but still there is rain and you can't go out. And I want to eat something warm. I have been wanting to make burgers and I didn't want to eat a salad in the cold weather. So here's today's menu. Salmon burger and Crab burger with fire roasted pepper mayo and Carrot soup. And rice pudding with an Indian touch for dessert.

Salmon Burger 

Salmon burger

Ingredients:

1. 1 canned pink salmon
2. 1 tablespoon each of mayo, mustard, relish, prepared horse-raddish, butter
3. 1 cup home made breadcrumbs
4. 1/2 cup finely chopped onions
5. 1/2 teaspoon red chilly flakes
6. 1 egg beaten

Pick the bones from the canned salmon and drain it. Mix all the ingredients together with a light hand and refrigerate till ready to use. Leave it on the counter for 15 minutes before use. Make 4 inch patties 1 inch thick and if desired pat with more bed crumbs. Heat the oven to 425 degrees. Bake for 10-12 minutes. Flip it mid way

Toast the burger bread, top with tomato, onion rings, Salmon patty topped with cream cheese topping. Close the burger and enjoy with carrot soup

Dill cream Cheese topping

Ingredients:

1. 1 tablespoon fresh dill weed finely chopped, fresh lemon juice
2. 1/2 cup plain cream cheese beaten
3. 1/4 teaspoon salt, fresh ground pepper

Mix all the ingredients together and refrigerate till ready to use

Crab Burger

Crab burger

 Toast the burger bun and top with lettuce, tomato and crab patty. Spread the fire roasted mayo on the top side of the bun, top the burger and serve 

Fire roasted pepper mayo

Fire roasted pepper Mayo

Ingredients

1. 1 big fire roasted pepper with some oil (the one in which it was packed)
2. 2 tablespoons plain mayo
3. 1 teaspoon each of Worcestershire sauce, hot sauce
4. 1/2 teaspoon salt, plain vinegar

Grind the roasted pepper to fine paste. Mix all the ingredients together and serve

Carrot Soup

Ingredients:

1. 3 big carrot or 5 small carrots peeled and cut into chunks
2. 1 big white onion peeled and cut into big chunks
3. 1 tablespoon each of olive oil, butter
4. 2 can or 4 cups chicken stock
5. 1/2 teaspoon salt, fresh ground pepper
6. 1 cup- 11/2 cups milk

In a heavy bottomed pan heat the oil and butter and fry the onions till they start changing color. Add the carrot chunks and fry for five minutes. Add the other ingredients and simmer for 20 minutes. Let it cool a bit and with an immersion blender, blend it to a smooth paste. Put the heat back on and add the milk and simmer further for 10 minutes. Serve

Rice Pudding

Ingredients:

1. 1 cup rice cooked or left over rice
2. 2-3 cups whole milk
3. 1/4 teaspoon sugar
4. 6-8 individual packets of splenda (or use 1/2 cup sugar total)
5. 1/2 teaspoon ground nutmeg
6. 1 teaspoon rose water (or use any essence you like)
7. a pinch of saffron
8. 1 tablespoon each of butter, raisins, chopped cashews and chopped almonds

In a heavy bottomed pan heat the butter and fry the raisins, cashews and almonds for a few minutes. Drain and set aside. Add the milk and bring it to boil. Add rice and sugar and simmer for 20 minutes. Add all the other ingredients and simmer for 10 more minutes. Serve warm, at room temperature or chilled