All posts tagged: Bacon

Pathway to Heaven with Bacon Wrapped Prawns

Published by

There are many pathways to heaven they say. With most ending with some bearded gentleman manning the pearly gates. (Or in my case a portly gentleman sitting on a Buffalo who has a really long ledger of life events). And you would have to be good and do good and all that jazz to really even be considered for a chance to get there. Then steps in bureaucracy, where they make you wait at the gates (in a queue mind you…) before they proceed to check your files and then certify your eligibility to enter. Why, some may even be turned away due to a totally negligible mistake (Gluttony is one of the seven deadly sins, apparently!). So the chances to enter heaven for people like us are slim to none. Since the final destination seems like a distant dream, are we to moan and groan about its inaccessibility? Hell No! (Oops… swearing I’m sure is not allowed. Especially when it involves Heaven’s direct competitor!). So again, you see the chances are really-really teeny-weeny. As …

Coq Au Vin for easy entertaining

Published by

I have not been lazy. The fact that my last blog post was a month and a half ago should not lead you to the obvious conclusion. The reason for not posting is because most of my cooking these days is done in the evening. That leads to the sad fact that there is no natural light to shoot my pictures. (This is the only time I wish I lived in a temperate region where the sun sets late!). This leads to me not posting the recipes because I always feel a recipe is enhanced by pictures. (Which is why I struggle to buy cookbook without pictures, unless it was something monumental like the Larousse Gastronomique!) I make Coq Au Vin pretty often. That’s because it’s easy, can be made in large quantities, it freezes well and the leftovers always taste more brilliant than the day you actually make it. Another more practical reason is to use up leftover wine. (Not that there is too much, but the rare occasions of opening two bottles for …

Ham, Bacon and Green Apple Quiche

Published by

So today has been a frustrating day. I made a cheese cake which did not set and made a Mexican Chicken Mole which had too much cinnamon! And on a hot day tempers can flare everywhere! Clearly some days are not for culinary adventure or rather just any culinary venture. Every woman who rushes home from work and still wants to whip up a fancy meal a la Nigella, is living in a dream world if she doesn’t have failsafe recipes to fall back on! It’s times like these that I have even more reverence for a good recipe, a blogger who tests the recipe and finally a book that publishes only tried and tested recipes. That is why you can be rest assured I am not putting up dubious recipes on my blog. I don’t want to inflict the pain of failure on anyone. (No, seriously, that’s how it feels when a recipe screws up!) So it’s with supreme confidence that I am posting the Ham, Bacon and Green Apple recipe. It worked liked …

Spaghetti Alla Carbonara

Published by

Here’s a tricky one. The recipe uses raw eggs. Don’t freak out, I’ve been relishing carbonara for many years and I still live to tell the tale. The reason I said it was tricky is because of the technique. You need to keep everything hot, so that when you add the eggs at the end, they just cook in the residual heat but do not scramble. Otherwise we would have scrambled eggs with spaghetti – not the best combo! That said, it’s the quickest and yummiest thing you can have with pasta. Also when the final result tastes like restaurant goodness in under ten minutes, your guests are sure going to sing praises of your effortless magic. Shall we say Nigella style? (It helps if you wear lipstick! Wink wink 😉 Spaghetti Alla Carbonara Prep time: 10 mins Cooking time: 10 mins Serves: 4 What you need: 450gms Spaghetti 1 Tbsp Olive oil 225gms rindless pancetta or lean bacon, chopped 4 Eggs 5 Tbsp light Cream 3 Tbsp freshly grated Parmesan cheese Salt and freshly …

Classic Bacon and Egg Salad Sandwich

Published by

It’s called classic because it’s a timeless combination. Bacon and Eggs. I could actually have an entire blog dedicated to the dishes you could dish out of this very combination. But we don’t want to be biased now, do we 😉 ?  New question… why do I need a separate blog post for the simplest of sandwiches? Because my friends it’s the little things that matter and this recipe has all the little things that will transform a slap dash sandwich into the classic it is. For a hint – it’s Mustard. Not convinced? Ok, Parsley. Still not convinced? Ok its mustard and parsley and mayo. Trust me, the combo works like a charm! Classic Bacon and Egg Sandwich Prep time: 10 mins Makes 2 sandwiches What you need: 2 rashers rindless Bacon 2 hard boiled Eggs 1 Tbsp Mayonnaise 1 tsp Dijon Mustard 1 Tbsp finely chopped flat leaf Parsley Salt and freshly ground Black pepper Butter or Margarine 4 slices Milk or other White Bread What to do: Grill bacon or fry in …

Bacon and Mushroom Quiche

Published by

Anyone who’s not a bacon fan can sign off at the moment because this recipe extols the virtues of fat … Pork fat… interspersed between salty pork meat…which melts and crackles on a hot pan… which curls into a heavenly roll… and then when you bite into it, just melts into your mouth.. sigh! See.. Dint I say anyone who’s not a bacon fan can sign off? A quiche is an open tart with a thin pastry shell (shortcrust) filled with a rich savory egg custard. I made the shortcrust pastry of the quiche at home, so will pat myself on the back. But you can buy the dough from any supermarket. Bacon and mushrooms top this one, but you can add anything you like. They say the original quiche din’t contain cheese… but for me a quiche is not a quiche without liberal amounts of cheese! You can eat this hot or cold, I prefer my quiche cold as the flavors mould in well after some sitting time. The co-resident loved this one and …