Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “bacon”

Zucchini, Bacon & Fetta Pasta

There’s nothing as fresh and delicious as spaghetti with Zucchini, bacon & fetta.  We often get sick of tomato based sauces and creamy concoctions and yearn for something bright and zesty.  The added attraction of adding some veggies into anything is always a bonus.

This dish can be made in just the time it takes for the pasta to cook so it can be on the table in 15 minutes and any shape of pasta can be used.   We use Persian fetta as it is rich and creamy and adds a lovely tang…  The amounts here serve two people…

Bacon & Zucchini pastaIngredients:

Pasta of choice

Generous lug of good olive oil

6 slices of streaky bacon cut into strips

2 garlic cloves grated

Zucchini cut into ribbons using a vegetable peeler

1/2 cup fresh flat-leaf parsley leaves finely chopped

50g Persian feta, crumbled

Method:

Cook pasta in a large saucepan of boiling salted water, following packet directions, until al dente Drain, reserving 1/4 cup cooking liquid.

In the meantime heat oil in a large, deep frying pan over medium- high heat

Add bacon and garlic and cook 3 to 4 minutes or until golden.

Add zucchini, tossing for 3 to 4 minutes or until tender.

Just before pasta is ready to be drained add about ¼ cup or a couple of small ladles of the pasta water to emulsify the sauce

Drain the pasta and toss bacon & zucchini mixture for a couple of minutes until heated through

Add parsley and fetta

Season to taste with salt and pepper

Gently toss to combine and serve piping hot

 

Bon Appetit!   🙂

Sriracha Spiced Bacon

I first saw this recipe on Pinterest  (acknowledgement to The Kitchen Whisperer) and was determined to try it.  Being a bacon lover, this ticks all the boxes – crispy, sweet, spicy – it is divine.  We fell upon it and devoured it in  minutes, fighting over the last little crumbs…

One tip – the drippings in the oven do burn and our kitchen filled up with smoke when I opened the oven door so make sure you have all the doors and windows open.  Or, do what we are planning to do next time – do it in the kettle BBQ – the neighbours will be salivating…

Sriracha Bacon

 

Ingredients:

500g streaky bacon

1 cup brown sugar

2 tablespoons  Sriracha Chili sauce (or more if you like it really hot)

1/4 teaspoon cinnamon

 

Method:

Preheat oven to 220C.

Combine brown sugar, Sriracha sauce and cinnamon in a bowl

Line a rimmed baking sheet with aluminium foil

Place a wire cooling rack on top

Spray the rack with cooking spray

Place the pieces of bacon on top of the rack trying not to overlap

Microwave the spice mixture for 15-20 seconds until it’s spreadable

Spoon or brush the mixture on top of the bacon.

Place in oven and cook for about 10 minutes.

Remove from the oven and flip the bacon.

Reheat the spice mixture

Spoon or brush the mixture on top of the bacon

Return to the oven and cook for an additional 10minutes.

Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, and remove the bacon from the rack

The bacon will crisp up as it cools so leave for a few minutes

 

Bon Appetit!  🙂

Potato, Bacon & Corn Hash

Some days you just hang on the fridge door gazing longingly into the depths and willing something interesting to pop up and shout “I’m delicious – cook me!”  I could only find a couple of potatoes sitting forlornly in the veggie crisper along with various bits and pieces so I decided to try to make Hash which seems to pop up in so many American movies (for some reason I always think potatoes and corn are an essential ingredient).  After a scout around the Internet I found the basics and was on my way…

The result was awesome and as I furtled through the pantry and the fridge I pulled together some quick and easy ingredients that magically turned into a terrific side dish.  The big tip is to always add about a tablespoon of butter at the end – it makes the end product so tasty and the texture is beautiful…  Vegetarians can omit the bacon but it really did add the most amazing flavour…  The ingredients below are enough for four as a side…

Corn and Potato Hash

Ingredients:

2 large potatoes cut into cubes

1 teaspoon onion salt

Pepper to taste

Olive oil

1 clove garlic grated

1 onion finely chopped

3 rashers streaky bacon finely sliced

2 small tins of corn kernels drained

6 baby Roma tomatoes sliced thickly

½ cup finely shredded fresh coriander (or parsley)

1 tablespoon butter

Salt & pepper to taste

Method:

Lightly coat the potato cubes in a small amount olive oil

Toss through the onion salt and some pepper

Place in a single layer on a roasting tray lined with baking paper to prevent sticking

Roast in an 180c fan-forced oven for about 20 minutes or until golden and cooked

In the meantime, fry the onion, garlic and bacon until brown and crisp in a small amount of olive oil

Throw in the potato cubes, corn, and chopped tomatoes

Add the coriander and butter and combine thoroughly

Season to taste

Serve piping hot as a side dish or with pasta and a main meal

 

Bon Appetit!  🙂

German Style Creamy Potato Salad

We recently visited a new eatery in Melbourne called Hophaus Bier Bar Grill and rediscovered our love of German food.

We decided there and then to create  the perfect potato salad and this is it!  Quick and easy and utterly delicious, served warm it goes well with just about everything.

You can add additional ingredients like chopped egg if desired or omit the bacon and add in some crunchy celery and it becomes a lovely vegetarian salad…

German Potato Salad

We enjoyed it with grilled German bratwurst sausages and sauerkraut with hot mustard.

German Sausages

 

Ingredients:

8 baby potatoes

½ tub light sour cream

3 rashers bacon finely sliced

2 tablespoons finely chopped fresh dill

2 spring onions finely sliced

2 tablespoons cornichons sliced (small pickled gherkins readily available in supermarkets)

Salt & pepper to taste

 

Method:

Cut each baby potato into 3 slices (or 4 if they are a bit bigger)

Place in a microwave proof bowl with ½ cup of water, cover and microwave for about 8-10 mins or until tender

In a non-stick pan, sauté the bacon until crispy and set aside

Meanwhile in a large bowl combine the other ingredients

Throw in the bacon and drained potatoes and toss thoroughly

Serve warm with some additional dill fronds as garnish

 

Bon Appetit!   🙂

Spaghetti Carbonara

Who doesn’t love a deliciously creamy Spaghetti Carbonara?  It is one of the quickest and easiest pastas to make as we always have eggs and bacon and parmesan cheese in the fridge…

My recipe has been honed over the years and this is our favourite version.  If you don’t have spinach it is also wonderful with peas – just throw in a large handful of frozen peas in with bacon mixture and stir through – they defrost in no time.

Pancetta is also the choice of most people which I always use if I happen to have some but I find bacon does just as well as a substitute.  I never add cream to my Carbonara as I find the eggs are rich and creamy enough and the cream can make it a bit stodgy.

The only tip I will advise you to follow is always use dried pasta for Carbonara.  It can be Linguine or Fettucine but avoid using fresh pasta.  For some reason the fresh pasta doesn’t stay firm when mixed with the eggs and it tends to go a bit gluggy…

Again – it’s your choice – there are no absolute rules – whatever tantalises your taste buds!  I have also cooked this for vegetarians (ones who eat eggs) and omitted the bacon – it’s just as yummy…

Spaghetti Carbonara

 

Ingredients:

Spaghetti

Extra Virgin Olive Oil

200 g of good quality streaky bacon sliced in batons

150g box of prepackaged baby spinach

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and bacon until bacon is slightly crisp

Throw in the spinach and stir until wilted

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the bacon and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

The egg should be creamy like a sauce.

Season well with salt & pepper

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Delicious Pierogi

Pierogi are a filled dumpling usually found in Poland or Russia and can now be readily brought frozen from any very good deli.  The brand I buy is called Pelmeni and they are filled with spinach and ricotta cheese.  They also come filled with beef or chicken which we are also eager to try.

The pasta only take minutes to prepare and you can have a lovely authentic plate of deliciousness in no time at all…

IMG_4044

This is our favourite way of serving them…  If you omit the bacon it becomes a vegetarian meal – just add additional onions or mushrooms…  They can also be served without the sour cream – we were scoffing them straight out of the pan before we served them up!

IMG_4042

Ingredients:

Frozen Pelmeni Traditional Russian Pasta

1 finely chopped onion

4 rashers bacon, finely sliced into batons

3 tablespoons of sour cream

1 teaspoon of paprika (or to taste)

1 tablespoon finely chopped dill plus some extra for garnish

Salt & pepper to taste

Olive oil for frying

Method:

Boil the dumplings according to the packet – around 4-5 minutes

In the meantime fry the bacon and onion together in a little olive oil until crisp

Heat a large frying pan with a little olive oil and when very hot tip in the drained dumplings

Fry over a high heat until a little browned and tip in the onions & bacon tossing them through

Mix the sour cream, paprika, dill , salt & pepper together in a bowl

Serve the pasta/onions & bacon  with the sour cream mix spooned over the top

Garnish with fresh dill

Bon Appetit!  🙂

Good old Cabbage and Bacon

The poor much maligned cabbage is actually a wonderful vegetable and very versatile.  Our favourite way of cooking it is gently fried/steamed with bacon and served as a side dish with meat or potatoes.

I use Savoy cabbage or plain old green cabbage and always include some of the darker leaves finely shredded as well.  This adds a nice colour to the dish and the vinegar adds a lovely tang.  I used dill in this last lot I made but carraway seeds are also a nice addition.  This dish has a lovely texture and my tip is when you think the cabbage is cooked, there will be a lot of fluid in the bottom of the pot.  This makes for watery cabbage when you serve it up.  If you turn up the heat and let the fluid evaporate it makes for a lovely rich flavour.

If I find I have made too much it freezes well or, with the addition of a carton of beef stock, some chopped potato and sliced continental frankfurters, it can be turned into a wonderful soup.  We are also thinking of adding some minced pork next time to the leftovers and using it as a filling for spring rolls!  The possibilities are endless…

Cabbage and Bacon

Ingredients:

300g streaky bacon, sliced into batons

½ green cabbage, shredded

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, grated

1 tablespoon white wine vinegar

1 bunch dill, finely chopped

½ teaspoon grated nutmeg

Salt & pepper to taste

Chopped parsley for decoration

Method:

Melt butter and oil together in a heavy bottomed pot

When sizzling add the garlic and bacon and fry for a few minutes until the bacon

renders some fat but being careful not to let it stick to the pan

Throw in the shredded cabbage and continue stirring until it starts to wilt

Add the vinegar and nutmeg.

Season with some salt & pepper – this will be done again when it’s cooked

Cover and simmer for around 30 minutes until the cabbage is just about cooked

Take lid off and turn up the heat a little and simmer for a further 15 minutes until

the moisture in the pot evaporates

Have a taste and season again if necessary

Serve in a bowl topped with chopped parsley

Bon Appetit! 🙂

Breakfast Pizza

Some mornings you wake up and just have to have a pizza!  This breakfast pizza is just the thing…  Bacon, eggs and fresh vine tomatoes – what could be better…  You can also add anything else you have on hand – spinach, mushrooms – anything that cooks fairly quickly will do…

Ingredients for 2:

2 pieces Pita bread (I use Gerry’s Pitties – the absolute best)

2 tablespoons tomato passata

handful of grated cheese

4 rashers of bacon

4 beaten eggs

2 fresh vine tomatoes

a splash of olive oil

salt & pepper to taste

Method:

Spread a good tablespoon of passata over the pita bread with the back of a spoon

Sprinkle with some grated cheese

Beat 2 eggs per pizza and drizzle over the cheese

Slice 2 bacon rashers in to three pieces and place on the pizza

Chop a tomato per pizza roughly and place in between the bacon

Sprinkle with some more grated cheese

Season with salt & pepper to taste and a drizzle of good olive oil

Bake in a 200c (fan forced) oven for about 10 minutes or until the egg is set and the bacon is cooked

Bon Appetit!

Cauliflower Cheese Soup with Crispy Bacon

This yummy soup is so easy to make and only takes about 30 minutes or so to cook.   The coriander seeds and bay leaves help give this soup a lovely subtle flavour…

Ingredients:

50 grams butter

5 medium-sized potatoes diced

1 large leek finely chopped

2 teaspoons of coriander seeds

2 bay leaves

1 head of cauliflower chopped roughly

2 teaspoons of coriander seeds

1 litre chicken stock (I use Campbell’s)

2 cups grated cheese (you can also use smoked cheese which gives a slightly different flavour)

1/2 tub sour cream (125g)

8 rashers of streaky bacon

salt & pepper for seasoning

parsley for garnish

Method:

Melt butter in a large saucepan

Add chopped leek and potatoes

Cover and cook on a low heat while you prepare the other ingredients

In a non stick pan, gently toast the coriander seeds then grind in a mortar and pestle into a coarse powder

Add to the potato and leek along with the bay leaves and chopped cauliflower – stirring well

Add the chicken stock and cover with a lid

Simmer for around 30 minutes or until potatoes and cauliflower are soft

Using a stick blender, blend soup into a lovely thick puree

Add cheese and season with plenty of salt and pepper to taste

Add sour cream and gently reheat

Grill or pan fry the bacon until crispy and generously crumble over the soup with some parsley to serve

Great with hot garlic bread just out of the oven…

Bon Appetit!

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!