A clever soul has discovered that rashers of streaky bacon are a perfect fit to insert into Pillsbury ready-to-bake cinnamon rolls.
Looks really nice!
Bacon Cinnamon Roll
Tag: recipes
Lemon custard tart
Ingredients
One 9-inch sweet pastry shell
4 eggs
4 egg yolks
175ml lemon juice
190g caster sugar
60g butter
icing sugar to decorate
Directions
- In a non-stick saucepan, with a whisk or fork, beat eggs and egg yolks until blended. Stir in lemon juice and 150g sugar.
- Cook over medium-low heat, stirring constantly, until mix thickens and coats a spoon well (about 15 minutes). Do not boil as mixture will curdle.
- Remove from heat and stir in butter until melted.
- Pour lemon filling in pastry shell.
- Refrigerate tart overnight.
- Before serving, sprinkle remaining sugar on top of tart and melt sugar glaze using grill or blowtorch until it just turns brown. If using grill, cover pastry with foil to prevent over-browning.
Chocolate cream pie
Ingredients
Biscuit base
120g rich tea bisbuits
120g butter, softened
Filling
50g corn flour
100g + 1tsp caster sugar
90g plain chocolate, chopped
2 egg yolks
1/2 tsp vanilla essence
Topping
150ml double or whipping cream
Directions
- Preheat oven to 190oC
- Beat biscuits until fine crumb.
- In shallow 9inch pie dish, mix biscuits crumbs with softened butter and press mixture on bottom and upside of dish. Bake crust for 8 minutes and cool on wire rack.
- In a large, non-stick saucepan mix the corn flour, 100g sugar and stir in milk and chocolate. Cook over medium heat, stirring constantly until chocolate mixture thickens and boils. Boil for 1 minute and immediately remove from heat.
- In a cup, beat the egg yolks with a fork and stir in a small amount of the chocolate mix. Slowly pour the egg mix back into the chocolate mix, stirring rapidly to prevent lumping.
- Cook stirring constantly until the mixture thickens and coats a spoon well. Do not boil otherwise the mixture will curdle.
- Stir in vanilla essence and remaining butter until blended.
- Pour chocolate filling in the biscuit crust and smooth the top with a spatula.
- Press dampened grease-proof paper directly onto the surface of the hot filling to prevent a skin from forming and refrigerate pie for at least 3 hours or until well chilled.
- Whip cream with a teaspoon of sugar and flomp on top of pie.
[Recipe] Butter Scones
Ingredients
225g/8oz self raising flour
1 tsp baking powder
50g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk combined with 1/2 beaten egg
Method
- Heat the oven to 220C/425F/Gas 7.
- Sieve together the flour, baking powder and rub in the butter until a fine breadcrumb consistency is achieved.
- Stir in the sugar.
- Add just enough of the milk/egg mixture to get a soft dough. Note that you will probably not need to add all of it.
- Turn on to a floured work surface and knead very lightly. Divide the dough in half and roll out to a round 2cm thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet lined with grease-proof paper.
- Lightly knead together the excess cuttings with the other half of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the remaining milk/egg mix. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
[recipe] Risotto with cod, smoked haddock, bacon & peas
I made risotto for the first time today. It was dead simple but oh-so-tasty!
Ingredients
240g risotto rice
750 ml chicken stock
250g smoked lardons
300g cod
200g undyed smoked haddock
1 chopped onion
large handful of frozen peas, thawed
olive oil
parmesan
pepper
Method
1. Bring the stock to a boil and lower to a simmer. Poach the fish in the stock for 5 minutes. Remove the fish from the stock and set aside.
2. Brown the lardons in olive oil. When well coloured, add the onion and sautee until translucent.
3. Add the rice and mix well until all the grains are covered in bacon fat. Start adding the stock one ladle at a time until the stock is mostly absorbed. Stir often and simmer until all the stock has been used and the rice is cooked but the core still has a bit of bite (about 18 minutes).
4. Add the fish, peas and parmesan. Mix well, cover ant let sit for 3 minutes.
5. Serve with fresh black pepper and steamed asparagus.
[recipe] Meatloaf
This is another recipe we saw recently and just had to try out. It’s from the Beeb’s Something for the weekend. I prepared the mix the night before we wanted to cook it for dinner and it came out tasting loverly! The best thing though is that it makes excellent leftover meatloaf sandwiches :)
Ingredients
1 free-range egg, beaten
150ml oz milk
300g soft white bread, cut into cubes
1 tbsp Dijon mustard
pinch dried thyme
pinch freshly grated nutmeg
pinch dried basil
handful fresh parsley, finely chopped
1 onion, finely chopped
1 large stalk celery, finely chopped
1 medium carrot, finely chopped
225g bacon lardons, fried until golden-brown all over
salt and freshly ground black pepper
700g minced beef
200g minced pork
3 slices streaky bacon
ketchup, for basting
Method
1. For the meatloaf, place the egg and milk into a large bowl and mix together.
2. Add the cubes of bread and leave to stand for 15 minutes.
3. Mash the milk and egg-soaked bread with a fork.
4. Add the mustard, thyme, nutmeg, basil, onion, celery, carrot and bacon lardons, season with salt and freshly ground black pepper and mix well.
5. Add the beef and pork mince. Mix well to combine thoroughly.
6. Cover with cling film and place into the fridge to chill (overnight if possible, but for at least two hours).
7. Preheat the oven to 180C/360F/Gas 4.
8. Transfer the meatloaf mixture into a 30cm x 11cm/12in x 4in loaf tin.
9. Top with the streaky bacon slices to cover. Baste with ketchup.
10. Transfer to the oven and bake for 55 minutes, or until completely cooked through.
11. Remove from the oven and leave the meatloaf to stand for 5-6 minutes before slicing.
13. To serve, slice the meat loaf. Place a slice onto each plate with a dollop of mashed potato alongside. Pour over some gravy and enjoy.
[recipe] Ultimate fish pie
Katy and I watched the Hairy Bikers make this pie. It was so droolworthy that we just had to do it. It serves 6, so just use half the ingredients to make a very good meal for 2 ;)
We used cod and haddock for the white fish, skipped the salmon (cause I’m not a fan) and added some fresh scallops for a bit more seafood. There is no way in hell this can be thought of as a healthy meal with all the cream, butter and cheese that’s in it. But damn if it ain’t good!
Also, while there are many steps in the recipe, it’s actually very straightforward to do.
Ingredients
For the potato topping
1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)
salt and white pepper
butter, to taste
100g/3½oz grated gruyère cheese
For the poaching broth
1 litre/1 pint 15fl oz fish stock
4 tbsp dry vermouth
1 onion, roughly chopped
1 small carrot, chopped
1 small stick of celery, chopped
1 bay leaf
pinch saffron
For the fish
750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut)
250g/9oz smoked haddock
200g/7oz salmon
120g/4oz raw prawns
For the parsley sauce
75g/2½oz unsalted butter
75g/2½oz plain flour
150ml/5fl oz full-fat milk
large handful parsley, finely chopped
150ml/5fl oz double cream
salt and white pepper
To assemble the pie
butter, to grease the dish
125g/4½oz leaf spinach
4 hard-boiled eggs
25g/1oz ciabatta crumbs
25g/1oz grated parmesan cheese
Method
1. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.
2. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.
3. Stir in the gruyère and set aside the potatoes, keeping them warm.
4. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil.
5. Reduce the heat and simmer for five minutes.
6. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.
7. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half.
8. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.
9. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.
10. Preheat the oven to 180C/350F/Gas 4.
11. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper.
12. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).
13. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well.
14. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach.
15. Cover with the mashed potatoes.
16. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.
17. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.
[Recipe] Lamb Kefta Tagine (meatballs with eggs)
Kefta tagine
Original recipe by Simon King and David Myers
from The Hairy Bikers
For the meatballs
500g minced lamb
1 onion, very finely chopped
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper
For the tagine
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato pur
1 x 400g can chopped tomatoes, drained
2 tsp clear honey
200g frozen peas
2-4 free-range eggs
handful parsley, chopped, for garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the meatballs, place the meat, onion, spices, fresh herbs and egg yolk into a large bowl. Season with salt and freshly ground black pepper and mix well. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
4. Add the meatballs and cook until lightly browned on all sides. Combine the tomato purwith the canned tomatoes and add this to the tagine along with the honey. Cover and simmer for ten minutes.
5. Add the peas to the tagine or casserole and stir. Carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
6. Garnish with chopped parsley and serve with couscous.
[Recipe] Medfouna
Medfouna
Adapted from the original recipe by Simon King and David Myers
from The Hairy Bikers
For the dough
1 sachet dried yeast
175ml lukewarm water
250g plain flour, plus extra for dusting
1/2 tsp salt
egg wash, for brushing
poppy seeds, for sprinkling
For the filling
1 onion, finely chopped
1/2 large stick celery, finely chopped
2 tbsp thyme, leaves picked and chopped
4 tbsp flatleaf parsley, chopped
1 tsp ground coriander
500g fillet steak, finely chopped
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the dough, add the yeast to the warm water and mix to dissolve.
3. Mix the flour and salt in a bowl. Add the yeast and water mixture to the flour and mix to form a dough.
4. On a floured work surface, knead the dough for ten minutes.
5. Divide the dough into two equal pieces and place in bowls. Cover the bowls with a tea towel or cling film and leave to rise in a warm place for 30 minutes, or until the dough has doubled in size.
6. Meanwhile, for the filling, place the onion, celery, thyme, parsley, coriander and meat into a bowl. Season with salt and freshly ground black pepper and mix well.
7. To make the medfouna, once the dough has risen, roll out both portions into large rounds the size of a dinner plate.
8. Place one of the dough rounds on a baking tray. Place the filling on top and spread evenly, leaving a 2cm edge. Brush the edge with a little water. Place the second dough round on top and press the edges gently together to seal the bread.
9. Brush the top with some egg wash and sprinkle lightly with poppy seeds.
10. Transfer to the oven and bake for 20-25 minutes, or until golden-brown. Serve.
[Recipe] Marmorkuchen
I tried this recipe over xmas to try out my new silicone baking mold.
Ingredients:
3 1/2 cups sifted cake flour
1 tbsp baking powder
1/2 tsp. salt
1 cup butter
2 cups sugar
4 eggs, well beaten
1 cup milk
1/4 cup cocoa
3 tbsp. rum (optional)
Directions:
Measure sifted flour, add baking powder, and salt, and sift again. Cream butter and gradually add 1 1/2 cups of the sugar, creaming well after each addition. Cream until light and fluffy.
Add beaten eggs, about a third at a time, beating well after each addition. Add flour mixture and milk alternately, beginning and ending with flour mixture. Beat after each addition just until smooth. (Do not overbeat.)
Blend together the remaining 1/2 cup sugar, the cocoa, and rum. Stir the cocoa mixture into half of the cake batter. Layer batters alternately in a 10-inch tube pan. Cut through with a spatula just to marble the batters. (Do not blend)
Bake in a moderate oven (350F/175C) about 60 minutes (until a toothpick comes out clean).
Remove from mold and let cool. Dust with icing sugar before serving slices with a nice cup of coffee or tea.
