This weekend has been a really lazy one. And a lot about eating, of course. On Friday I had a favourite of mine, a double homemade cheeseburger with Reypenaer cheese. It was pretty similar to my best ever burger I made last year, but this time with burger dressing (click here for recipe) instead of truffle mayo. As per usual I had the burger with fries and a cold Lagunitas beer. Why change a winning concept? 🙂

Next up was another one of my favourites: Italian night. First above board of deliciousness. There was finnochiona (fennel) salami, pata negra salami from Gran Canaria, mozzarella cheese, coppa (cured pork shoulder), black pepper pecorino cheese, sourdough bread, olive oil and a lonely tomato for some vitamins. This was washed down with Rotari, which is a very nice Italian bubbly for those of you who haven’t tried.

Could it be my favourite dish in the entire world? Yes it might actually be. Carbonara, a dish I’ve always loved, but now even love a little bit more since our semi-recent Rome visit where I tried a proper Roman version for the first time. My sort of authentic recipe of a Roman style carbonara can be found here. Just skip the truffle if you want it cheaper, or Rome-ier.

Speaking of Rome, in a couple of days, I’m off to Paris, a city I’ve never visited despite changing planes there lots of times and visiting many other cities in the world the last 10 or so years. Anyway, if you have any Paris recommendations, please let me know in the comments or on Twitter or Instagram.

Merci!

As you may or may not have noticed, I am (oh well, I guess most people are) a big fan of burgers. This weekend I made a really good one.

The best thing is, you too can do this at home. The workload’s pretty easy, what matters is the quality of the ingredients. I only used five different items: store bought brioche buns (from Garant if you’re in Sweden), store ground chuck roll, truffle mayo (splash in a few drops of truffle oil in a store bought or homemade mayo), finely sliced yellow onion, sliced pickled cucumber and cheese. I used Reypenaer, a Dutch cheese, to get that yellow melted burger cheese without having to resort to “plastic cheese”. Substitute it with eg. Cheddar if you can’t find Reypenaer.

How to make the (delicious) cheeseburgers

Form the beef patties, I made them quite thin – about 100 grams each, since I served it as a double burger. Add a generous sprinkle of salt on both sides.

Slice cheese, pickled cucumbers and onion. Make mayo. Toast brioche buns.

Grill or fry the burger patties until prefered doneness, I went for medium (check with grocer if meat can be served slightly undercooked first though if not cooking it through). Add cheese

Smear mayo on a toasted bun, add onion and pickles. Add two burger patties on top of each others, cover with another mayo-smeared bun. Eat. I had it with fries and a glass of Zinfandel.