Deliciously Decadent Super BLT

These are a great supper dish - but you could also assemble lots of them and and take them on a picnic. I would add some chilli to mine.

4 slices of grainy bread
4 slices of bacon - cooked until crispy
4 iceberg lettuce leaves
4 slices of nice tomatoes
1 avocado mashed with the juice of a lemon and some coriander
2 tablespoons of mayonnaise
some basil leaves
Salt and Pepper

Toast bread.
And then assemble two sandwiches with equal parts of the above ingredients.
Eat with a HUGE glass of red wine to cut the richness a wee bit.

Corn and Bacon and Potato Soup... Chowder if you like!

My mum used to make this when we were growing up. This is my version, because I don't have her recipe. It's super yum and I recommend making a double quantity and freezing half for delicious suppers at a later date.

Oh... and you can definitely substitute FRESH corn for the corn kernels - but don't leave out the creamed corn - it makes it thick and sweet and super delish!



1/2 kg of peeled diced waxy potatoes
1 tin of creamed corn
1 tin of corn kernels
200 g bacon diced
1 onion
1 litre of milk
250ml chicken stock
salt and pepper
butter

Fry the onion and bacon in a wee bit of butter until lovely and smelling sweet. Add the corn, creamed corn, potatoes, milk and stock. Season with salt and pepper. Simmer for 25 minutes until the potatoes are tender. Eat it all up.

Zucchini Slice via Stephanie's

This recipe was found in Stephanie's 'Travelling and Tasting' book. It's called 'Anna-Maria's Zucchini Slice'. Dur-e used to bring home the small bits that were left over from the restaurant's 'Centre Table' lunches. We warmed it in the oven for a little while and it was just so good. I think the quality of the ingredients makes a huge difference to this dish - but use what you can afford and it'll still be wonderful.


500g grated unpeeled zucchini
1 onion chopped finely
1 cup bacon finely diced
1 cup grated parmesan
1 cup self raising flour
4 eggs, beaten
1/2 cup olive oil
salt and pepper
3 tomatoes


Mix all ingredients together except for the tomato slices.
Grease your tin thoroughly with olive oil or butter.
Pour into 25cm square tin - (or a bigger rectangular dish for a flatter slice that cuts into more pieces!)
Top with the tomato slices and more salt and pepper (some basil would be nice too).
Drizzle with olive oil.
Bake in a 350 degree oven for about 40 minutes until firm.
Sometimes it can take longer.
And if you go for the shallow dish, it will only take half an hour or so.
Serve hot or warm or cold.
With some salad and a glass of crunchy wine.
Voila!


Zucchini Print via Here

BLT - Guystyle

Tell me what's better then tomatoey goodness melding with mayo-ey deliciousness. Nope. You can't, can you?! These are super quick and super yum. Omit the bacon and add avocado if you are a vegie type.


This is Cam's BLT


Turkish Bread
Nice tasty tomatoes
Iceberg lettuce
Bacon
Home-made Mayonnaise or Aioli
Sprig of Fresh Herbs
Squeeze of Lemon
Sea Salt
Black Pepper


Toast the bread and fry the bacon until crispy. Spread a healthy dob of mayonnaise on the toasted bread. Sprinkle with fresh herbs, add the bacon, lettuce and tomato. Squeeze a teeny bit of lemon juice on top of it all - and season with lots of pepper and a bit of salt.

Eat with much gusto.

BLT necklaces via here

Truly Delightful Egg and Bacon Pie

My paternal nanna was the queen of egg and bacon pie. In my quest to recreate my childhood I began to make it too. Here is my recipe - based on one in Stephanie's BIG orange cookbook.

2 sheets of puff pastry (the frozen type is good)
8 nice free range eggs
3 rashers of bacon, chopped roughly
1 onion, diced
1 clove of garlic, crushed
1/2 cup chopped parsley
salt and pepper
30 g butter


Melt butter in a fry pan and add onion and garlic - saute until softened. Add bacon and cook until starting to crisp up. Set aside.

Line a greased pie dish with a sheet of pastry. Cut it to size and press down around top edge to secure. Pop in the bacon/onion mixture and the parsley. Crack in the eggs - they don't need to be beaten. Season with salt and pepper. Put another sheet of pastry on top to make a lid. you can decorate with little pastry chickens or piggys at this stage if you choose!

Pierce pastry lid with a fork a few times. Brush with egg yolk mixed with 1 tbsp of milk. Bake in a moderate oven for 35 minutes until golden and puffed up on top. Serve with tomato sauce or chilli sauce.. or both and a crisp green salad. Delicious cold the next day too!

via here

felt egg and soldiers here

Not-For-The-Faint-Hearted- Potato, Bacon and Cabbage Fry Up

nice felt vegies here



Colcannony Type Thing - or Bacon, Cabbage and Potato Fry-Up

2 Rashers of Bacon (or more if you're the bacony type) chopped roughly
2 Onions, chopped roughly
1 Kilo of Waxy Potatoes - peeled and cut into biggish 'dice' - keep it rustic
2 Cloves of Garlic - chopped higgledy piggledy
1/4 Cabbage - chopped roughly
About One Tablespoon of Butter and The Same of Olive Oil

Boil potatoes until almost cooked. Heat Butter and Oil together in a LARGE deep frypan
Add Bacon and Onion - cook until onion is soft and bacon is getting golden edges Add Potatoes and toss well.
Then add the Cabbage and mix well again.
Cook until cabbage is lovely and soft and buttery.
Add lots of freshly ground black pepper and a sprinkle of sea salt


Serve with A Big Glass of Wine.

Ari and I like to eat ours between slices of soft white bread - but that's just greedy.

via here