Soul Food - Food for the Mind

One of the first on the menu: "The Renegade" BurgerThey have been on the road with their food truck, called "Foodie", in Olten, Liestal, Pratteln and Münchenstein since the beginning of April 2016. Every day, they supply their customers with fresh and regional products. One of their specialties is the burger. The meat comes from a nearby butcher's shop, as does the bread. Everything else, like [...]

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One of the first on the menu: "The Renegade" burger.Since the beginning of April 2016, they have been on the road with their food truck, called "Foodie", in Olten, Liestal, Pratteln and Münchenstein. Every day, they supply their customers with fresh and regional products. One of their specialties is the burger. The meat comes from a nearby butcher's shop, as does the bread. They make everything else, such as the sauces, themselves. This sets them apart from conventional fast food chains. They present their first burger in the "Bon'App" on the left-hand side of the page. The foodie team can be booked for any event and their company "S1 roll in" includes the BnB zum Rössli in Hemmiken. There they organize small-scale Sunday brunches, pasta parties, barbecues and themed evenings. The location is perfect for small events such as birthdays, family celebrations and clubs. www.s1-roll-in.ch or www.bnbzumroessli.ch
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David Simon and Stefanie Cairoli.
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On the road with the "foodie".Below, the two present one of their favorite dishes. The burger "The Renegade" for four people:Ingredients: 1 pepperoni, 1 courgette, 1 onion, 20 g brown sugar, 50 ml balsamic vinegar, 1 tomato, 1 bunch of rocket, basil pesto, 4 burger buns, 4 fresh beef patties (120 g each), BBQ sauce.PreparationPeel and slice the onions and sauté in a non-stick frying pan until translucent. Add the brown sugar and stir over a high heat until the sugar caramelizes. Deglaze the onions with the balsamic vinegar and season with salt and pepper. Slice the courgettes lengthways and deseed and quarter the peppers. Cook the vegetables in a frying pan or on the grill until al dente. Slice the tomatoes and spread with basil pesto. Fry the patties in the pan or on the grill for one minute on each side and season both sides with salt and pepper. Slice the rolls crosswise and toast the cut surfaces until golden brown. Top the bottoms of the buns with rocket and a slice of tomato. Place the grilled vegetables on the tomato, place the patty on top and brush with BBQ sauce, finish with the caramelized onions and close the lid.

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