Tag Archives: Bacon

Zucchini Fritters

This recipe can easily be used for many vegetables and fruits. Try substituting zucchini for broccoli ,cauliflower, or potatoes.  For fruit fritters use apples, or pears.

This recipe can easily be used for many vegetables and fruits. Try substituting zucchini for broccoli ,cauliflower, or potatoes. For fruit fritters use apples, or pears.

3- Zucchini/ Courgette- peeled and grated on the large hole on the box grater.

Sea Salt

White Pepper

Place the zucchini in a strainer and set in bigger bowl. Top with another plate and weight the plate with something heavy to push the moisture out .Set aside for at least an hour or two

Do not skip this step.

Batter

1 Egg

½ teaspoon Sea Salt

1 teaspoon Baking Powder

1/3 cup Flour

fresh grated Black Pepper

1 slice Bacon-chopped into small bits (optional)

Canola Oil for frying

Heat oven to 160c/325*f

Beat batter ingredients together.

Add Zucchini combine.

Heat oil in a cast iron pan until medium hot. You don’t want oil too hot or fritters won’t cook evenly and thoroughly.

Scoop a spoonful of mixture onto a spoon, put a few bacon bits on top and drop spoonfuls bacon side down into the hot oil.

Fry until golden brown about 4-5 minutes on each side. Turn over and fry until golden brown.

Drain on paper towel then

Place in an ovenproof dish.

Place in oven for 10-15 minutes.

Serve hot and crispy with a side of blue cheese dressing.

Blue Cheese Dressing

 

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese. Chill and its ready to serve.


Bacon, Onion and Aged Gouda Quiche

Classic Quiche Lorraine has bacon and Swiss or Emmenthal cheese, this recipe has the added beauty and depth of sautéed shallots and aged cheese. Spending a little extra money on a lovely cheese will go a long way.

9 “ quiche pan – if you have a smaller pan then you may have to adjust the baking time by adding 5 minutes at a time.

Pie crust- premade is fine.

Preheat oven 180*/350*

Cook

3 slices bacon- chopped

when bacon is half cooked add

1 shallot- chopped

Sauté together until cooked. Drain on paper towels and set aside.

4 eggs  (for a 9” pan)

1 1/4 cup cream

pinch nutmeg

salt

pepper

1 cup -5 year old Aged Gouda Cheese- finely grated

In a small bowl beat eggs and cream together. Add salt, pepper and a pinch of Nutmeg. Add bacon and shallot mixture into eggs and mix well.

Press pie crust evenly into your quiche pan and up the sides. If you don’t have a quiche pan a cake pan is fine. Prick a few holes into the bottom of crust with a fork.

Sprinkle half your cheese onto bottom of crust.

Pour egg mixture over cheese.

Top with remaining cheese.

Bake for 30- 40 minutes depending on pan size. Or until top and crust are light brown.

Wiggle quiche to make sure all eggs are set before removing from oven.


Mélange

This recipe Is a staple in my kitchen. It is so versatile, easy and it fits into so many recipes. You can eat it by itself , in an omlette, with cheese and crackers, as a relish on sandwiches, on top of fish, or even mix it into ground beef to make the most savory meatloaf. Sooo Good and so many possibilities. Use it as a point of departure!

  • 2 slices bacon –chopped (optional)
  • 2 yellow bell peppers – thinly sliced
  • 1 bulb fennel- thinly sliced
  • 2 stalks celery-thinly sliced
  • 2 shallots –thinly sliced
  •  3 tablespoons- olive oil
  • 1 red  thai chile – chopped fine (optional)
  • Zest of one small orange
  • 2 tablespoons – truffle oil (optional)

in a large frying pan on medium , heat olive oil . Add shallots and cook for 5 minutes.

Add the rest of the ingredients and sauté for 20 minutes.

Turn heat to very low and continue to cook until all is soft and melded together (about another 30-40 minutes.)

For an even more savory depth, top with a drizzle of your finest balsamic vinegar .