Tag Archives: bacon

Easy-Peasy (not really) Carbonara

This lovely, creamy, scrumptious Carbonara is the ultimate comfort food. If you’re making this for pregnant ladies, or the under 1s remember to cook the eggs thoroughly when you add them. Otherwise, you can leave them rich and unctuous.

Serves 2 adults

Ingredients

180g pasta

4 rashers of bacon snipped into bits

2 eggs

100g grated cheese

4 tblsps olive oil

Pepper

Method

1) Cook the pasta as per packet instructions. Whilst the pasta is cooking, fry the bacon until browned and crispy, then drain on kitchen paper.

2)Lightly beat the eggs with the olive oil and a pinch of pepper. Stir in the grated cheese.

3)Drain the pasta and return to the pan. Stir in the bacon.

4)Pour the egg mixture over the pasta, and cook stirring over a low heat until rich and creamy. Serve with a crispy salad.

Super fast one pan gnocchi

There are two great things about this meal: it tastes amazing, and it takes only 10 mins to prepare! Brilliant for getting everyone fed when you’re short of time.

 

Makes enough for 2 adults and 2 toddlers

 

Ingredients:

1tblsp olive oil

200g bacon, snipped into bits

500g ready-made fresh gnocchi

350g tomato based pasta sauce

30g grated cheddar (any sort)

 

Method:

1)Heat the oil in a large, heavy based frying pan, then add the bacon and fry for 2 minutes

2)Add the gnocchi and fry at a fairly high heat until golden (about 3-4min)

3) Reduce to a low heat. Stir in the pasta sauce and grated cheese and heat until the cheese is melting.

4) Serve with plenty of salad and cherry tomatos

Beef and Mushroom Pie (a great alternative to a Sunday roast)

In the current economic climate meat for a good roast can be a bit pricey. Here is a cheaper, but still very tasty alternative.

Makes enough for 5-6

Ingredients:

5 rashers smoked streaky bacon, snipped into bits with scissors

1 onion, chopped

500g beef stewing steak, diced

400g sliced mushrooms

3 carrots, diced

1 tblsp plain flour

2 stock cubes

2 bay leaves

4 juniper berries

Cornflour or gravy granules

Salt and pepper

1 packet ready rolled short crust pastry

1 tblsp milk

Method:

1) Heat up a large pan or pressure cooker pan on the hob. When hot, add the bacon and fry over a medium heat until the fat starts to melt. Now add the onions and beef and fry until the beef is browned.

2) Stir in the plain flour, coating all ingredients in the pan evenly. Now add the carrots and mushrooms and fry briefly.

3)Cover with water and bring to the boil. Add the stock cubes, bay leaves and juniper berries. Simmer on the hob for around two and a half to three hours with the lid on. If necessary add more water to ensure pan does not dry out. Alternatively close the pressure cooker as per manufacturer’s instructions and cook on the highest pressure setting for 25-30min.

4)When the meat is tender, but not yet falling apart, remove the bay leaves and season to taste with salt and pepper. Then thicken using either the gravy granules or cornflour, again following the instructions on the packet. The sauce should be very thick.

5)Preheat the oven to 180 degrees Celsius. Flour a surface and lay out the unwrapped pastry. Put a 2 and a half litre oven proof dish on top of the pastry and  cut around it leaving a 1 inch margin to account for shrinkage. This is the pastry lid for your pie.

6)Pour the filling into the oven proof dish and lay the pastry on top. Cut a vent into the pastry lid and decorate with left overs, sticking the decorations in place with a little milk.

7)Bake the pie in the oven for around 20-30min, until the pastry is golden brown. Remove from the oven, put straight on the table and serve with boiled potatos and mixed vegetables.