Tag Archives: bacon

Quiche Lorraine

I cheat and use store-bought shortcrust pastry with my quiches. If you have the time to wait for the dough to rest, and don’t mind clearing up the mess (which I always seem to make tons of whenever making pastry) go right ahead.

Quiche Lorraine reminds me of growing up in the suburbs in Sydney and having a slice of quiche with a salad on the side. You can’t really not like it – salty bacon and sweet sauteed onions enveloped in a warm eggy pillow – with pastry. It’s pretty easy, too – just make sure you blind bake your base properly, or it will end up soggy instead of crispy and short, giving you good contrasting textures with each bite.

Ingredients

  1. 1 -2 sheets ready made shortcrust pastry
  2. 1 large onion, diced
  3. 6 rashers (or more if you want) bacon, diced
  4. 200ml heavy cream
  5. 3 eggs
  6. 1 cup grated gruyere or cheddar cheese
  7. salt and pepper to taste

Method

  1. Preheat oven to 200C/390F
  2. Line the base and sides of a loose-bottomed tart tin with the pastry
  3. Prick the base, line with baking paper and add pie weights/rice/beans before blind baking in the oven for 15 minutes
  4. Remove the baking paper and pie weights and put back in the oven for an additional 5-10 minutes until cooked through and lightly browned
  5. While the base is baking, make your filling
  6. Sautee the bacon on medium-high heat until brown and crispy and remove from frying pan to cool
  7. Reduce the heat to low and cook onions until soft and translucent
  8. Mix cream, eggs, cheese together in a jug.
  9. Season with salt and pepper – remember not to oversalt as the bacon and cheese will provide additional seasoning
  10. Once the base is ready, sprinkle your bacon and onion on the base, and pour in the eggy/cheese mix over
  11. Reduce the oven temperature to 160C/320F and bake quiche for 30 minutes or the middle is just wobbly (it will continue to cook a little more once out of the oven)
  12. Remove from oven, let sit for 5 minutes before removing quiche from the tin
  13. Enjoy hot or cold as leftovers the next day ūüėČ

 

 

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Smoked Bacon Soup with Kale and Quinoea

I’m so happy – I found kale ! After reading all your posts about how delicious it is, and how wonderfully nutritious it is, and the amazing recipes you share (eg kale chips which are being made as I type this), I FINALLY FOUND KALE. We went to Pasar Bella yesterday and bought an entire trunkfull of delicious meats, cheese and vegetables.

Today for lunch I made a vibrant, bursting-full-of-goodness soup, with a smoked bacon stock – making it bursting-full-of-flavour soup.

Again soups like this can be entirely adjusted depending on what vegetables you have handy in the fridge – I used yellow and purple carrots and the leaves of purple and green kale. The quinoea gives the soup an added protein boost.

Ingredients serves 6 for lunch or as a starter at dinner

  1. 400g smoked bacon bones
  2. 1 onion, diced
  3. 3 stalks celery, sliced
  4. 2 medium carrots, diced
  5. 1-2 bay leaves
  6. large handful kale leaves, stalks removed, thickly sliced
  7. 1/4 cup raw quinoea

Method

  1. Brown the bacon bones on medium-high heat in a large, heavy-based saucepan
  2. Remove from pan reduce heat to medium and soften the onions for 5 minutes
  3. Add the celery and carrots and soften, an additional 5 minutes
  4. Add the bacon back to the pan, add the bay leaves
  5. Add water so that everything is just covered, and simmer on low for 2 hours
  6. Remove the bay leaves
  7. Add the quinoea and continue to simmer for 10 minutes
  8. Add the kale leaves and simmer for a final 5 minutes
  9. Season to taste with salt and pepper

Roasted potato salad with bacon and spinach

A delicious salad that would make a great lunch or as a lighter side to a juicy steak or roast, rather than the usual roasted vegetables.

Fun fact: I think potatoes have had a bit of a bad rap with their high GI. However, if you dry cook potatoes (ie roasted vs boiled) and also allow them to cool,¬†their GI actually lowers. It has to do with the effort your body has to expend to digest foods and increasing their resistant starch. I won’t go into the details – you can do more research if you want, here is a nice quick reference if you’re interested.

Keep the potato skins on for added nutrition. The skins have B vitamins, vitamin C, iron, calcium, potassium and also provides lots of fibre. Be sure to wash the potato well and remove any obvious blemishes before cooking.

Ingredients serves 2 as a main or 4 as a side

  1. 750 g new potatoes or if using larger ones, select a waxy variety, like the red potato, so they “hold together” when you mix them
  2. *optional – rosemary
  3. 4 rashers of streaky bacon
  4. 1 bunch of spinach leaves
  5. 1 clove garlic – skin on
  6. 2 tbls red wine vinegar
  7. 1 tbls dijon mustard
  8. 3 tbls olive oil (see note below)
  9. *optional – squirt of mayonnaise
  10. Good handful of grated fresh parmesan cheese
  11. salt and pepper

Method

  1. Preheat oven to 200C/400F
  2. Place the potatoes in a baking tray
  3. Drizzle olive oil and season with salt and pepper and rosemary if you have it
  4. Bake in oven for 30-40 minutes
  5. Pop your clove of garlic in with the potatoes 10 minutes before they have to come out
  6. COOL YOUR POTATOES TO ROOM TEMPERATURE
  7. Blanch the spinach leaves until wilted, drain and squeeze out as much liquid as you can – you don’t want a soggy salad !
  8. Pan-fry or microwave the bacon till their nice and crispy
  9. Make your dressing
  10. Remove the skin from the garlic and either mince/mash into a jar with a tight fitting lid
  11. Add the red wine vinegar, mustard, oil, mayonnaise (the mayonnaise makes the dressing a teeny bit creamier – use as much or as little as you like but add that in a little at a time until you get the desired consistency
  12. Pop the lid on and shake well to mix
  13. Add the cooled potatoes, spinach, crumbled bacon to a large bowl
  14. Dress lightly – you want the dressing to just coat the potatoes, not be gluggy
  15. Top with grated parmesan and mix again
  16. Season with salt and pepper to taste

NOTE: I think anchovies are one of the best things in the world, and always have a big jar of marinated anchovies in my fridge. When cooked they don’t smell too fishy, they melt into the sauce and add a complex savoury note to whatever dish you are making. With this dish, instead of using plain olive oil, I used the anchovy oil. You’ll need to make sure you taste the final dressing and dish before you season with salt so it’s not too salty.


Quiche Florentine

A night in by myself made me fancy quiche florentine – it reminds me of quiche I used to serve in a cafe back in Sydney – how good the bacon smelled, and how the perfectly just-set eggy goodness wobbled when I served it.

Ingredients

  1. Pastry for one 9 inch crust pie
  2. 10 slices bacon, fried crisp and crumbled (or you can use thinly sliced ham)
  3. 1 c. shredded cheese (I use half cheddar, half gruyere)
  4. 1 pkg. frozen chopped spinach, squeezed dry
  5. 3 eggs
  6. 1 c. light cream
  7. 1/8 tsp. cayenne pepper
  8. salt and pepper to taste

Method

  1. Blind bake pastry shell for 20 minutes at 180C and let dry for 5 minutes in the oven. Reduce heat to 150C
  2. Sprinkle bacon, spinach and cheese in the pastry-lined tray
  3. Beat eggs slightly with the cream. Pour cream mixture into pie pan
  4. Bake 30-35 minutes or until knife inserted in middle comes out clean
  5. Let stand 10 minutes before serving.

Pancakes

With breakfast being such a rushed affair during the week, it’s nice to enjoy a leisurely meal to start our weekend mornings.

Last weekend, I had a craving for pancakes.  Thick, fluffy, American style pancakes with crispy bacon on the side and drizzled (or, smothered) in maple syrup.  And a big cup of tea.  Ah, what a lovely way to spend the weekend.

I’ve struggled for many years to get that super fluffiness in pancakes and now have a fail proof method. ¬†It’s all about gently folding in stiffly beaten egg whites into the batter.

Ingredients (for 6 pancakes)

  1. 1 cup flour
  2. 1 tsp baking powder
  3. pinch of salt
  4. 1 cup milk
  5. 1 egg, separated
  6. 2 tsps caster sugar
  7. 1 tbsp oil

Method

  1. Combine flour, baking powder & salt in a bowl and mix well.
  2. In another bowl, whisk together egg yolk, sugar and milk followed by oil.  Add into the flour mixture and whisk to combine.
  3. Beat egg white until stiff peaks form, loosen the batter with a small spoonful of the beaten egg whites, then fold the rest gently into the mixture. You really want to keep the air in the egg whites as much as possible.
  4. Heat a non-stick frying pan on medium low heat then scoop batter, about 1 ladleful, onto the pan. Cook until bubbles appear evenly on the surface, flip it over and cook until golden.