Tag Archives: bacon

Mished Mash Potato

8 Apr

TPT with eggOn some weekend mornings you wake up feeling a little more delicate than you should.  We won’t go into any detail why, but your head is tender, loud noises hurt and for some unfathomable reason you are STARVING. On mornings like this you need coffee and you know your day is going to consist of trashy TV and sitting on the couch. Period.  On mornings like this I NEED Mished Mash Potato, a dish that is greasy, salty, stodgy and amazingly restorative.  There isn’t anything too technical with this recipe, but if your head can stand it, there is a bit of chopping.  If you don’t think you can do in in the morning, do your chopping the night before (before you go out) and have everything ready to just pop in the oven.

TPT IngTo start take:

  • about three potatoes per person
  • 2 eggs per person
  • bacon (as much as you think you need, usually 1 pkt for two people)
  • Half an onion (very finely diced)
  • 1 red pepper
  • 1 smallish chorizo per person
  • 1 glug of Olive oil
  • 1tsp of smoked paprika
  • 1 tsp of dried thyme
  • 1 grind of black pepper

TPT Diced Potato

Preheat your oven to 200 °C and chop your potatoes, peel on, into about 1cm-ish cubes.  Put the ruler away, this is not an exact science, besides you’re feeling delicate.

Diced IngVery finely dice your onion and roughly chop your pepper into strips and combine with the potato.

Chopped Chorizo

Slice each Chorizo in half and then thinly slice and do the same to the bacon.

MixedMix the bacon and chorizo with the potatoes and add a tsp each of smoked paprika and dried thyme and add a good glug of olive oil and a grind of black pepper.  And with all that chorizo and bacon, you don’t need to add any salt.

TPT baked

Place all the ingredients into a lined baking dish and bake for about forty minutes.  The potatoes should be soft and the bacon and choritzo nice and crispy.  At the 35 minute mark or there abouts poach your eggs.  Now trust me on this, even if you like your egg yolks hard, leave them on the soft side for this.  Once the eggs and the potatoes are done, make a nice pile of potato on a plate and top with that lovely, runny egg.  Cut into your egg and let the yolk make an amazing sauce.  Sit back and enjoy the laziest day ever.

TPT Egg yolk


Bacon, Asparagus and Cheddar Quiche

13 May

I adore quiches.  I really do!  I know that makes me sound like a 1970s housewife, but I don’t really care.  They’re tasty, they’re versatile, they look good on the table and compared to other mains, they’re surprisingly good value for money.  They’re also the perfect way to showcase spring’s asparagus!

Many moons back, when I was a veggie, quiches were my “go to meal” when entertaining,  as veggies and carnivores alike enjoyed them.  That said it’s been many moons since I last made one. While they’re super easy and economical, they are fiddly and demand quite a bit of kitchen time and a lot of waiting time.  It’s one of those dishes that demand a good book.   It’s not something you’ll whip up when unexpected guests pop over.  Does that still happen by the way?  I can’t remember when I last had unexpected guests.  We’ve become far to polite as a society to dare drop by without phoning ahead.  I think we should campaign to bring back the unannounced visit.   BUT I digress.

For the crust take:

  • 170 gms of plain flour (AP flour)
  • 1 egg yolk (Beaten)
  • 100gm of butter
  • 1 tsp paprika
  • cold water to mix (about 2 Tbls)

For the filling take:

  • 3 eggs
  • 150 ml of cream
  • 1 pkt bacon (grilled and chopped)
  • 1 bunch of fine asparagus (lightly steamed)
  • 2 onions (Finely sliced)
  • 60 gms of butter
  • 100 gms of cheddar cheese

To start, sift the flour with the paprika and and then mix in the butter.  You could use a pastry blender, your hands or a food processor.  I prefer to use a processor as it’s quick and you don’t have to worry about the heat from your hands melting the butter.

Mix them until just starting to resemble crumbs and then add the yolk and as much water as you dare.  The mixture should resemble the mix below.   The less water you use the harder the dough will be to work with, but it will have a much shorter texture.

Wrap the dough in cling film and leave to rest in the fridge for half an hour.   This allows the gluten to relax, which stops the crust from shrinking as much when it is baked.   After half an hour preheat the oven to 180 °C and remove the dough from the fridge and place on a lightly floured surface.  Kneed the dough for a minute or two and then roll it into a rough circle.   Then place the dough into a greased and floured quiche tin.  Press it firmly into the tin and then let it rest for another half hour.

Once the dough has rested, line the tine with parchment paper and baking beans and bake it for 20 mins.   Remove the beans and then continue to bake for another 10mins to crisp. Remove from the oven and let it cool.  This, while the crust is baking, it the perfect time to prepare the filling.

Lightly steam the asparagus for about 10 minutes and grill or fry the bacon.  Over a very low heat, melt the butter in a pan that has a lid and once melted add the sliced onions and the thyme.  Cover them and allow them to cook slowly for about 20 mins until just starting to caramelise.  Stir occasionally to prevent them from catching.   Once they are just starting to brown, remove them from the heat and add the bacon and the cheese.

Once the pasty has cooled place the onion mix in in and arrange the asparagus on top.  Then beat two eggs with one egg yolk and the cream and pour over the top.

Then pop the quiche into the oven, still set at 180°C and bake for about 30-40 mins.  The middle should have the slightest of wobbles and the top should be brown and poofy.   Enjoy!

Piggy Bites

22 Jan

There are lots of reasons not to start a food blog. It takes huge amounts of time. I don’t have picture perfect cooking equipment and I have a kitchen the size of a postage stamp. I am not now nor will I ever be a photographer. There are about a zillion other food bloggers out there who have all done a better job than I could ever hope to. I mean they’re real chefs or food stylists or BOTH! Did I mention how much time it takes?

There are however a couple of reasons to start one though. The first being a love for cooking and coming up with new recipes and an incessant need to talk about food. The second being when your better half, or BH.  tells you that if you don’t stop talking about food blogging and actually start doing it, he’s never going to talk to you again.  And you love him all the more for it.

So this it the outcome. The first recipe we’re going to tackle is a new favourite of my BH. I like to call them caramelised apple, sage and pork stuffing balls lovingly wrapped in crisp salty bacon.  He likes to call them Piggy Bites.

First up, the ingredients. These don’t have to be exact.  The list below will make ten bites with left over filling.

  • 250 gm minced pork
  • 2 apples
  • 20 rashers of streaky bacon
  • 50 gm bread crumbs
  • 16 sage leaves (10 whole and 6 finely chopped)
  • 1 egg
  • 30 gm butter
  • salt
  • pepper

First you’re going to need to toast the bread crumbs until they’re lightly golden and crispy.  They should resemble panko crumbs.   Alternatively just use panko crumbs.  I toast the bread at 200°C and then leave the oven on so it’s ready to bake the bites.

While these are toasting, peal and cut the apples into wedges.   Then melt the butter in a small pan and caramelise the apples to sweeten and soften their flavour.  They should land up looking something like this.

Once the apples have cooled, chop them really finely or even process them into a puree, depending on your taste.  Add the apples, pork, crumbs, egg, salt, pepper and the finely chopped sage into a bowl and get stuck in with both hands and mix.

Then haul out your muffin tin and place a piece of bacon in one of the cups.  Top the bacon with a sage leaf and then place another piece of bacon at a right angle on top of that.  Make a small stuffing ball and place it on top of the bacon and then fold the over lapping bacon pieces over the stuffing.  Secure with a cocktail stick. Something like this.

Once you have ten muffin tin holes filled with bacon-ey goodness, pop the tin into the preheated oven and bake for 40 -45 mins.  I tend to serve these for breakfast and this gives me enough time to get eggs scrambled, bread toasted juice squeezed and coffee percolated.  Enjoy!

P.S.  They also work really well as a stuffing side for your Christmas/Thanksgiving turkey.


the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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