100% Beef – Belly Buster Burgers

Decided to post a recipe for one of the beef burgers I like to cook that I made up which I call my 100% Beef – Belly Buster Burger. Nothing but a few simple ingredients and 100% Beef Mince. These are about 1″ thick, because I like wholesome burgers and don’t have a proper burger press, although they would do nice inside of a meatball for spaghetti bolognese too

Belly buster

Belly buster











  • 2 Eggs (Normal supermarket sizes)
  • 750G of Low-Fat Beef Mince (I use Asda’s less than 20% fat version)
  • 2 TBSP Oregano
  • 1 TBSP Sesame Seeds
  • 1 TBSP Tomato Sauce (Heinz)
  • 1 TBSP Worcester Sauce (Lea & Perrins)
  • 1 Garlic Clove (Finely chopped)
  • 1 Onion (Finely chopped)
  • 2 Leek Stalks (Finely chopped)
  • 1/2 – 1 Cup of Breadcrumbs (I used Paxo Golden)
Take a bite from my 100% beef, belly buster burger perfect for BBQ's ;o)

Take a bite from my 100% beef, belly buster burger perfect for BBQ’s ;o)












  1. Empty the Beef Mince packet into the bowl remove the thin paper
  2. Add the finely chopped onion and leeks
  3. Add all the other ingredients
  4. Mix everything together with your hands insuring it’s evenly mixed
    1. If you find the mixture is a little “wet”, add a few more breadcrumbs
    2. The mixture should be moist, but shouldn’t leave residue on hands
  5. Add to a Grill (Medium Temp) or BBQ and cook for desired time until desired consistency reached. I like mine brown all the way through, and it takes about 15 mins. Normally I just cut them with a knife and check before I serve them
  6. Serve in a white bun, add whatever garnish. Normally I use a few pieces of lettuce, and some grated or sliced red Leicester cheese as it brings out the flavouring. I then add some tomato sauce

These burgers are about 1″ thick. You can make them thinner if desired.The recipe will make approx 6 x 1″ thick burgers. If you’d like to make the burgers a bit more juicier, you can add in a mixture of pork mince. This makes them juicier


Views – 1116

Victoria Sponge with Buttercream Icing


  • 225G Butter or Margarine
  • 225G Sugar
  • 225G Self-Raising Flour
  • 4 Eggs


  • 200G Icing-Sugar
  • 100G Butter
  • 300G Jam (Strawberry / Raspberry)
  • Toppings (optional)


  1. Heat the oven to 160’c (Fan Assisted) or appropriate temperature
  2. Whilst oven is heating, grease and flour two 8″ circular baking tins by smearing butter/margarine all over them, then sprinkle some flour on it and shake the excess back into a tub. This will aid removal
  3. In a large bowl, mix the 4 eggs, butter, sugar and flour with a whisk at high speed until it is all mixed together. This should take no longer than 30 secs to a minute
  4. When all mixed together, using a a scoop (preferably silicone / plastic) for non-stick seperate the mixture between the two tins
  5. When oven heated up, place the two cake tins into the oven for 30 minutes
  6. After 30 mins, remove the cake tins and place on a wire rack. Whilst the mixture is still hot, slide your spatula around the edges of the tin. Leave it to cool for 5 mins
  7. After 5 mins, turn the tins upside down and pat the back of them into your hands (with oven gloves on). Then when they fall out, put the bases of them downwards to cool on a wire rack
  8. When cooled on a wire rack. Turn one surface face down onto a plate. Spread jam in the middle of the cake, then layer the other piece of cake flat side first on top of the jam so it is all uniform
  9. Mix up the butter-cream recipe, adding a little hot water to make it a quick paste that mixes easier and spread it over the top of the cake. Decorate as desired
  10. Once it has been done, put in the fridge to rapidly chill, or leave out to cool naturally. Personally, fridge taste nicer with cold butter cream. Once ready cut into sections of 2-3 slices per cake quarter as the mixture is very rich and enjoy



Whilst writing the recipe, I thought about “ice-cold” butter cream. I’ll experiment on using crushed ice (maybe 1-2 pieces) instead of hot water with the recipe to see if it tastes any better. Probably not but it’s worth experimenting to see what works well

Views – 850

Bolognese Sauce

Bolognese Sauce

Great Italian sauce that mixes well with freshly cooked Pasta

  • Preparation Time: 15 mins

  • Feeds: Around 6 people with a standard portion size

  • Freezable: Yes – great for reheating in the microwave after a long days work when you want some grub


A simple bolognese sauce perfect for any dish


  • 750g of Asda 100% Butchers Selection Beef Mince (or mince of choice, frozen, pork, etc)
  • Small tin of Asda sliced mushrooms
  • Large tin of plummed tomatoes
  • Napolina tomato puree (double concentrate)
  • 1 large onion (diced)
  • Herbs (to taste) – I put in Paprika, Chives, Sage, Basil
  • 2 garlic pieces – crushed and chopped


  1. Dice up the onion into small chunks and put it in a small pan to heat and soften on a medium temperature
  2. Whilst the onion is browning, add the beef mince to a large pot on an average heat (3-4 out of 6 on mine) and fully brown the mince
  3. Keep mixing the onions, they should be soft enough so put them to one side
  4. When mince is browned, squeeze in some tomato puree and mix together with the mince until it absorbs the colour
  5. Add the onions, add the tomatoes (with juice), drain and add the sliced mushrooms, add the garlic and mix well
  6. Add in any herbs to desired taste and cook for around 10 mins on a medium temp until warmed through
  7. Combine this with Pasta and have a great tasting spaghetti bolognese, let it cool to a low temp before freezing

Views – 1170

Traditional Rice Pudding Recipe

Tasty and traditional rice pudding recipe that warms the hearts of children from all ages

  • Preparation Time: 2-3 minutes

  • Feeds: Around 6 people with a standard portion size – the mixture is very rich and so shouldn’t be consumed in bulk

  • Freezable: Yes, use milk when reheating, although preferably recommend eating this fresh, way nicer


Traditional home made rice pudding with burnt skin and all


  • 1 pint of milk
  • 2 oz of rice pudding grains
  • 2 oz of sugar
  • Nutmeg (optional)
  • Butter – small piece (optional)


  1. Heat oven to 160c’ (fan assisted) if you use a normal oven it’s usually around 180’c refer to manual for guidance
  2. Add the ingredients into a casserole or appropriate sized dish and mix up
  3. Grind up nutmeg if desired and add knob of butter
  4. Cook in oven for 1hr 20 mins to 1hr 30 mins. The above pic was taken with milk in it, around the 1hr 20 min mark
  5. If you double up the recipe, add around 20-30 mins for each time you increase the ingredient mixture, so every 1 pint of milk =20/30 mins in oven

Views – 1359

Chocolate Muffins

Chocoload Muffins

Deliciously tempting muffins with combinations of chocolate for extra flavour and choice

  • Preparation Time: 10 mins

  • Feeds: Around 12-15 muffins (or more) depending on size of portions ;O) – this mixture is VERY rich

  • Freezable: No



The scrummy delicious chocolate muffins you get to enjoy


  • 1/2 Teaspoon of Salt
  • 7oz of Self-Raising Flour
  • 5 Tablespoons Carnation Milk
  • 4oz Stork
  • 1 or 2 bags of chocolate chips
  • 5 Tablespoons of Water
  • 8oz of Sugar
  • 2 eggs (medium)
  • 1oz of Drinking Chocolate
  • 6 digestive biscuits


  • 175g of Icing Sugar
  • 75g of Stork
  • 25g of Drinking Chocolate
  • 1/2 teaspoon warm water


  1. Heat oven to 160c’ (fan assisted) if you use a normal oven it’s usually around 180’c refer to manual for guidance
  2. Sieve the salt, stork, sugar and flour into a bowl and rub it until it turns into breadcrumbs
  3. Add the two eggs to a bowl and beat up with 5 tablespoons of carnation milk, add the mixture to the breadcrumbs
  4. Bled up the biscuits and add into the bowl
  5. Add 5 tablespoons of water into the bowl and add to the above mixture
  6. Stir all the mixture thoroughly and add to the bowl
  7. Stir together with the chocolate chips and spread out between muffin cases giving “healthy” sized portions for all!
  8. Cook in the oven for 30 mins
  9. When cooked, bring them out the oven, they should be springy
  10. Allow them to cool, whilst this is being done, mix the icing ingredients up in a bowl with a VERY small amount of warm water
  11. Add them to the muffins when cooling and they’ll be really tasty


First time I made this recipe, I put a dusting of drinking chocolate on top of the buttercream I removed this as it gave me a dry throat the following morning

Views – 1329