Summer is upon us and here are a few lovely notions for an impromptu cook out.

Start with simple table decorations.  These examples from Donna Hay are great.  Organic, Summer-y, and best of all not too fussy.

Make a bird’s nest votive holder using dodder vine and feathers.

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And of course you’ll need some easy recipes.  Start with a refreshing flavored water.  Add slices of green apple and mint leaves, raspberries, or lemongrass and pieces of ginger in the water an hour before meal time.

 Don’t forget the earth friendly compostable straws from the Lisa Sherry Online Boutique!

Next fire up the grill and try this bacon cheesburger recipe from Donna Hay.

    * 400g beef mince

    * 1 teaspoon smoked paprika

    * 1 tablespoon Worcestershire sauce

    * sea salt and cracked black pepper

    * 4 rashers bacon, rind removed

    * 4 burger buns, halved

    * 1 red onion, sliced

    * olive oil, for brushing

    * 4 slices cheddar cheese

    * tomatoe slices, to serve

    * sliced dill pickles, to serve

    * tomato sauce (ketchup), to serve

Place the mince, paprika, Worcestershire sauce, salt and pepper in a bowl and mix well to combine. Shape 1/3 cupfuls of the mixture into patties. Wrap a bacon rasher around each one. Heat a char-grill pan or barbecue over high heat. Char-grill or barbecue the burger buns for 1–2 minutes or until toasted. Set aside.

Brush the onion with oil and char-grill or barbecue for 5–6 minutes or until cooked through. Set aside. Brush the patties with oil and char-grill or barbecue for 4 minutes each side or until cooked through. To assemble, top the buns with cheese, onion, patties, tomato, pickles and sauce to serve. Serves 4. 

Serve with disposable wood cutlery from Lisa Sherry Online Boutique.

This entry was posted on Tuesday, July 6th, 2010 at 9:45 pm and is filed under The Impromptu Host. Responses are currently closed, but you can trackback from your own site.