Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Bread”

Heavenly Homemade Hamburgers (Aussie Style)

There was a dill from America recently who made the news here by turning up his nose and declaring that Australians didn’t know how to make proper hamburgers!  As you can imagine we were feeling just a bit slighted so decided to make true blue, fair dinkum Aussie Hamburgers.  And we are so glad we did because they were sensational and if we could have, would have eaten two.  But we managed to curb our gluttony and enjoyed every mouthful of one big burger each.

So, without further fanfare – here they are.  The amounts shown make two big burgers…

AND they have beetroot on them AND and an egg!  (In some burger shops they serve a pineapple ring on them but even we thought that was a bit weird…)



500g lean beef mince

Onion salt

Olive oil

Balsamic Vinegar (optional)

2 rashers bacon

1 large brown onion sliced thinly

2 large free range eggs

2 slices tasty cheese

Handful of baby spinach leaves

1 roma tomato sliced

Sliced tinned beetroot

Tomato sauce

Salt & pepper to taste

2 hamburger buns


Combine beef mince with a dash of onion salt, pepper and tomato paste and form into large balls

Heat a little olive oil in a large pan and fry the onions until dark – I add a little balsamic vinegar to caramelise them

Meanwhile in a separate pan, flatten out the beef balls into large fairly thick discs and sizzle each side until cooked through

In the pan with the onions, push them to one side and throw in the bacon and fry until cooked though and push to one side

Using egg rings, break each egg in a ring and break up the yoke slightly.

When cooked on one side turn over and remove the ring

Place a slice of cheese on top of each burger and then start to assemble your creation

Split the buns and toast lightly on each side and top the flat side with spinach leaves

Add the sliced tomatoes

Place your burger on the tomatoes, top with the bacon, egg, beetroot and fried onions

A squirt of tomato sauce to crown the lot and put the top slice of bun on

Shove in gob!



Bon Appetit!  🙂

Simple Croque Monsieur

This really is the ultimate ham and cheese toasty and is so delicious and crunchy you can whip one up in no time.  I use either Swiss or Dutch cheese – my local deli sells thinly sliced fresh Dutch Maasdam, a Swiss type cheese, which is ideal and melts beautifully and has a lovely nutty flavour.

I add a bit of extra flavour by using Olive Sourdough bread which is our favourite…  Serve with a green salad for lunch – it’s just perfect…

Croque Monsieur

Croque Monsieur 2

Croque Monsieur 3


4 slices of thick cut sour dough bread

4 slices of fresh ham off the bone

4 slices of thinly sliced Swiss or Dutch cheese

2 tablespoons Dijon Mustard

Butter to spread



Butter the slices of bread liberally on one side

Place 2 slices on tray lined with baking paper, butter side down

Spread the Dijon mustard on the slices and top with generous amount of ham and cheese

Top the second slices of bread butter side up

Bake in a 200c fan-forced oven until the cheese has melted and bread has become golden brown

If the bread isn’t brown enough pop under the grill for a minute to brown the top

Slice each sandwich into 3 pieces and serve



Bon Appetit!  🙂


The Ultimate Corned Beef Sandwich (or “a Reuben”)

Ever since we watched “When Harry Met Sally” all those years ago we have always wanted to try making a “Reuben” sandwich which is a New York classic…  The combination of corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread with a pickle on the side is a tantalising taste sensation and well worth the effort.

Of course you can buy corned beef from the deli but I made my own because it is so delicious and makes the best sandwiches anyway…

Corned Beef:

I found this wonderful recipe for corned beef at a site called Food.Com


Large piece of corned beef/silverside

2 oranges

40-50 whole cloves

2 tablespoons of golden syrup

2 bay leaves



Rinse the corned beef thoroughly making it less slippery and dry it off so it is easy to handle

Stud the entire piece of meat evenly with cloves by pushing the little spike part in as far as it will go.  Use as many as 40 or 50

Pour  golden syrup into the bottom of a large heavy based soup pot

Put the meat into the pot, add the bay leaf and the pepper (I put some additional whole peppercorns in as well)

Halve the oranges and squeeze the juice over the meat and drop the squeezed oranges into the pot as well

Cover with water and simmer for around 2-3 hours topping up the water if necessary

Take out and rest the meat for 10 minutes.  Pick out the cloves that you can  – though they will be quite soft so you can eat them – they are really there for flavour only

Cut thinly across the grain.  If you do it the wrong way your “slice” of meat will fall into strands so just turn around and cut at right angles to your first cut it that happens

Now you can start to assemble your Reuben!  The dressing and leftover beef will keep in the fridge for about 5 days…


8 slices of rye sourdough bread


slices of Swiss cheese

thinly sliced corned beef

Russian dressing

Pickles to serve

Butter (to cook)

Russian Dressing:


1 cup of mayonnaise

1/4 cup hot chilli sauce

1 teaspoon of Worcestershire sauce

1/2 teaspoon of Tabasco sauce

1/2 finely chopped red onion

2 teaspoons finely grated horseradish (I used a bought jar)


To make the dressing, place all ingredients in a bowl and stir until well combined – makes 1 cup

Spread dressing on all slices of bread

Top one slice with corned beef, sauerkraut and cheese and top with second slice

Serve with dill pickles – we use baby cucumbers instead as they are smaller and easier to eat

For toasted sandwiches:

Lightly butter outside of each sandwich

Melt some butter in a frying pan over high heat

Reduce heat to medium and fry sandwiches in batches on both sides until golden brown

Bon Appetit!  🙂

French Beef Casserole

I had totally forgotten this marvellous casserole until a couple of weeks ago.  It used to be my favourite dish to serve up when I had people over for dinner and it is so simple to make and very tasty indeed…

It has lovely crunchy french bread slices on top buttered with a combination of butter and Dijon Mustard which soak up some of the delicious sauce.   I use a heavy cast iron Chasseur pot on the stove and then transfer it into the oven.  Well worth making…

French casserole 2


  • 1 Kg chuck or blade steak cut into cubes
  • 1 tsp brown sugar
  • salt & pepper
  • 1 beef stock cube
  • 1 tbsp flour
  • pinch nutmeg
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 1 tbsp vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tbsp tomato sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp extra flour
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1 French Bread stick
  • 2 tbsp extra butter
  • 2 tsp Dijon Mustard


  • Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, Worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.
  • In a heavy cast iron Chasseur pot or similar, heat the butter and oil, add meat and marinade, cook 30 seconds.
  • Combine the extra flour with the water and red wine  and add to the meat, stir until sauce boils and thickens.
  • Transfer to the oven, cover and bake for around  1 & 1/2 hours at 180c or until the meat is very tender
  • Cut bread stick into 2 ” slices. Combine extra butter and mustard, spread on one side of bread slices.
  • Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce.
  • Return to oven, cook uncovered further 20 minutes or until top is brown and crisp

French Casserole

I served the casserole with some little individual Potato Gratins which I buy at Aldi. The brand is Maitre D’ Potato Gratin and they are scrumptious!

Bon Appetit!

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