Oh yum….that’s all I’m going to say.
I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.
100g pasta – I used pasta twists but you can use any type
2 chicken breasts – cut into bite size pieces
200g Smoked Bacon Lardons
1 white onion – chopped finely
salt & pepper
1 tsp crushed garlic
1 tsp spiced red pepper
low cal spray oil
1 cup milk (about 150ml)
1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.
- Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
- Fry the chicken until browned all over.
- Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
- Add in the spinach and mix until slightly wilted
- Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
- Add in the cheese and mix through until melted.
This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.
1 Roll of Puff Pastry
4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)
4 tsp tomato pasta with Chilli
4 medium eggs
handful of tomatoes (small) halved
8 rashers of smoked bacon
Salt & pepper to season
- Preheat the crisper plate for 2 minutes.
- Place bacon and sausages onto plate and cook for about 3 minutes
- Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
- Remove the bacon and sausages to a plate and wipe dry the crisper plate
- Spoon 1 tsp of tomato paste over the centre of the pastry.
- Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
- Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
- Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
- Remove and devour! Yummy!
I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.
Makes 4 servings.
4 Charlotte potatoes – grated with skin on (more flavour in the skin)
8 slices of smoked bacon – back or rashers either is fine
Cheddar cheese – grated (amount to your preference)
6 green spring onions – chopped
6 large eggs
1/2 cup of milk
1 tbsp flour
salt & pepper to season
- Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.
- Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes
- Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.
- Meanwhile whisk the eggs with the milk and season
- Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.
- Bake for about 6 minutes or until desired browness.
- Serve. Yummy!
In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.
250g Self Raising Flour
125g Caster Sugar
2 Beaten eggs
Pinch of salt
Milk to mix – about 50ml
- Mix the flour, sugar and salt together in a mixing bowl
- Add in the egg and mix well
- Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much)
- Preheat some spray oil in a pan on medium to high heat
- Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
- When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side)
- Remove and continue. Serve warm. Or cool later with some butter & Jam.
This Crisperplate is just perfect for Bacon, cooks in only 1 minute per slice, no turning, no oil required, easy cleaning after as its non stick, cooking is quicker if its streaky bacon. Sunday morning is always brunch for us, so we were having pancakes, bacon and maple syrup.
This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story. Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).
I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!
Makes for 4
4 smoked bacon slices – chopped
4 finely chopped shallots
1 tsp minced garlic
1/2 jar of maple bacon jam
500ml beef stock
200g baby spinach – finely chopped
800g Beef Fillet
125ml pinot noir red wine
2 tsp dried thyme
2 tbsp butter
Salt & pepper to taste
- Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
- Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
- Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
- Preheat oven to 175 deg
- Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
- Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
- Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
- For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.
I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!
I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.
Makes 8 slices.
1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)
6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.
7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.