Bacon Cheeseburger Chicken

Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)



Original recipe

Ham and leek macaroni cheese

Ingredients
Olive oil
4 leeks, finely sliced
600 ml semi-skimmed milk
1 tsp English mustard
75g blue cheese
2 tsp cornflour
130g ham
300g rigatoni pasta
50g Vintage Farmhouse Cheddar



Put a splash of olive oil in a medium saucepan over a low heat, add the leeks and sweat until softened. Pour in the milk and bring to the boil, add the mustard and the blue cheese and simmer for 5 minutes.

Mix the cornflour and 2 tsp water in a bowl then whisk into the milk mix. Stir until thickened and season to taste. Chop the ham into pieces and stir through.

Cook the pasta according to the pack instructions (until firm to the bite) then drain off and run under cold water. Mix in with the sauce.

Pour the pasta into a large ovenproof dish and top with grated cheddar cheese. Grill under a medium grill until golden.

Lavender cupcakes

Makes 12

1 tbsp dried lavender flowers

2 med free range eggs

160g caster sugar

220g peeled and finely grated courgette

1tsp vanilla extract

100g white rice flour

120g ground almonds

2tsp baking powder

¼ tsp salt

For the icing

140g icing sugar

3tbsp water

A little purple food colouring paste

You will need:

A 12 hole muffin tray

12 cupcake cases

1.      Preheat the oven to 180 degrees C/350 degrees F/Gas mark 4 and line the muffin tray with the paper cases

2.      Using a pestle and mortar, bash up the lavender flowers

3.      Whisk the eggs and sugar in a bowl for 5 mins until they are pale in colour and quadrupled in size. Mix in the crushed flowers, flour, ground almonds, baking powder and salt

4.      Spoon the mixture into the paper cases aiming for it to come four fifths of the way up each case. Place in the oven for 20 mins until risen and cooked, Don’t be alarmed if they are flat on top.

5.      Whilst the cupcakes are cooking, make the icing. Sieve the icing sugar into a bowl. Add the water and colouring, a tiny bit at a time. Stir with a fork until you are looking at lavender coloured paste.

6.      Once cooked remove the cakes from the oven and cool them in the tin for 15 mins. They can be iced once cold.

200 cals each cake and 6.6g saturated fat

Cream-cheese frosting for cupcakes

This is really a buttercream icing, made with cream cheese rather than purely butter, which cuts the sweetness a bit.

• 11oz/300g cream cheese
• 2oz/60g butter at room temperature
• 1 tsp vanilla extract
• 12oz/340g icing sugar

Whizz all the ingredients together in a food processor. Chill for an hour or so before using.

Cupcake fillings ~ Variations

Ideas for fillings
Lemon curd (Homemade or Duchy Originals do a good one) Chocolate Spread (Marks and Spencer's Fairtrade Chocolate Sauce is to die for)
Raspberry Jam
Whipped cream, lightly sweetened
A cherry soaked in Kirsch (from a jar)

Top tips for cupcake making

TOP TIPS FOR MAKING CUPCAKES

Use paper cases that fit the cake tins snugly, or they'll either spread too much or wrinkle up. Annoyingly, sizes aren't standardised, so measure your tin's cup size before buying cases.

Use butter and eggs at room temperature for lighter cakes.

Don't get any mixture on the edges of the cupcake case: it will burn and may stop the cake rising evenly.

Turn the tin round after 12 minutes or so if your oven has hot spots.

If all else fails, buy ready-made and ice them yourself. (Best cheat: ready-made cupcakes that are not filled too high look most homemade when flooded with fondant icing - try Asda's cakes with Tate & Lyle fondant icing mix.)

Lemon meringue cupcakes

LEMON MERINGUE CUPCAKES

These little cakes are squidgy and intensely lemony. They are very good with or without the frivolous meringue topping. If you do decide to gild the lily, be sure to use the shiny foil cake cases, since paper ones may singe when the meringue is being browned. Baked in tiny petit four cases, these are delicious after dinner with coffee.

• 4oz/110g butter, at room temperature
• 4oz/110g caster sugar
• 2oz/60g ground almonds
• Grated zest of 2 lemons, juice of 1
• 2 large eggs, at room temperature
• 2oz/60g self-raising flour
• 4oz/110g icing sugar

To decorate:

• 2 egg whites
• 4oz/110g caster sugar

Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with foil cases.
In the food processor or by hand, beat the butter and sugar together until pale and light. Beat in the almonds and lemon zest, followed by the eggs a little at a time. Add the flour and pulse until just combined.
Divide the mixture between the foil cases. Bake for 20 minutes, until springy and touched with brown (they won't rise as much as regular cupcakes). Meanwhile mix the lemon juice and icing sugar to make a syrup. Spoon the syrup over the hot cakes, then leave to cool in the tin.
To decorate: beat the egg whites until stiff, then beat in the sugar a little at a time until stiff and smooth. Use this shaving foam-like mixture to fill a piping bag, and pipe over the cupcakes. Brown with a blow torch or under a preheated, fiercely hot grill.

Baileys-Frosted Cupcakes

Baileys-Frosted Cupcakes

Makes 12-18

These after-dinner muffins will go down especially well with the girls at your party! Serve with shots of Baileys or steaming liqueur coffee.

• Blend 6oz self-raising flour, 6oz caster sugar, and 4oz margarine in a food processor, or with an electric whisk.
• Add 2 beaten eggs, 1tsp vanilla extract, and 4tbsp milk.
• Fold in 2oz white chocolate chips and divide the mixture between 12 cake cases.
• Make the Baileys icing: beat 2oz butter with 2tbsp Baileys, and slowly add up to 6oz icing sugar, beating until smooth and creamy.
• Spread the icing roughly over the cakes, and sprinkle with whatever edible goodies you can find.

Carrot Cupcakes

Carrot Cupcakes

2 cups granulated sugar
1 1/3 cup vegetable oil (I use olive oil cause its healthier)
3 extra-large eggs at room temperature
1 tsp vanilla
2 cups plus 1 Tbsp flour
2 tsp ground cinnamon
2 tsp baking soda
1 1⁄2 tsp salt
1 pound carrots, grated
1 cup raisins (optional)
1 cup chopped walnuts (optional)

 

Frosting

3⁄4 pound cream cheese at room temperature (I usually just use 1 lb because its easier to measure, then I might add a tiny bit of everything else till it tastes good)
1⁄2 lb butter at room temperature
1 tsp vanilla
1 pound confectioners’ sugar

 

Decoration

2 Tbsp butter
1 cup grated or shaved carrots
3 Tbsp good maple syrup

Preheat oven to 400 degrees. Line muffin pans with paper liners.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with a paddle attachment until light yellow. 

Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt

Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with the 1 Tbsp flour. Add to the batter and mix well.

Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until toothpick comes out clean. Let cool on a wire rack.

Makes approximately 3 dozen cupcakes.

For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until the carrots are tender. Spread them on a paper towel to cool.

When cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.

Oatmeal-Raisin Cookies

Fabulous Oatmeal-Raisin Cookies, from “Cooking With Friends”
12 tablespoons (175g) unsalted butter, softened
3/4 cup (160g) firmly packed light brown sugar
2/3 cup (130g) white sugar
1 large egg
1 teaspoon vanilla extract
2 cups (170g) rolled oats
1 1/4 cup (160g) plain flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (200g) raisins
Preheat oven to 375F/190C/Gas Mark 5.
Cream butter and sugars together until light and fluffy. Add egg and vanilla extract; beat until well combined.
In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture until just combined. Stir in raisins.
Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2″ gap between each mound. [I used a dessert-spoon and made ovals rather than balls (quenelles, if we're being posh) as I heard that this caused the dough to spread less.]
Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack.

Spicy root soup

I think I need some good old fashioned comfort food, so I am going to try this later, it was on GMTV this week and looks like just what the doctor ordered.

Ingredients
2 tablespoon olive oil
**2-3 tablespoons korma or balti curry paste**
2 small onions, chopped
1 tsp mustard seeds (optional)
1 tsp cumin seeds (optional)
2 leeks, chopped
3 carrots, peeled and chopped
2 medium potatoes, peeled and chopped
2 parsnips or 1 small celeriac, peeled and chopped
1.2l vegetable stock,
200ml natural yogurt or double cream, plus extra to serve
Method

1. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the curry paste, mustard and cumin seeds for the last minute of cooking. Add vegetables and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender.
2. Purée the soup in batches, then return to the pan and stir in the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt or cream.

**I have to say that this was the most yummy soup, BUT I didn't use 3 Tablespoons of curry paste, I used 3 teaspoons and it was just right, it was spicy but even Abi ate it.**

Cheesy, Hammy, Eggyinesss

I found this recpe on Sarahs blog


Ingredients (Makes four slices)

4 Slices White Bread (white tastes much better with this recipe)
4 Slices Ham
5 Eggs
250g Cheese
Teaspoon English or Dijon Mustard

Method

• First make the cheesy mixture by mixing together 1 egg, 250g cheese and the mustard.
• Place four slices bread under the grill and toast on one side
• Turn the toast over and put the ham on the uncooked side making sure it is just inside the edge of the bread.
• Cover the bread with the cheesy mixture spreading it right to the edge.
• Put the toast back under the grill to melt the cheesy mixture all over the bread.
• Fry four eggs.
• Remove the toast from the grill and place on your plate, top with a fried egg and pepper!

Bacon & Cheese Breakfast Muffins

Bacon & Cheese Breakfast Muffins 

Sift 250g Plain Flour, 1/2 teaspoon Salt, 1 teaspoon baking powder into the bowl.
Add 175g chopped cooked bacon, 50g Cheese, 1 teaspoon Mustard, 2 lightly beaten eggs, 1 teaspoon Thyme leaves, 65g melted butter, 125ml plain yogurt & a pinch of Cayenne pepper and fold together until blended.
Spoon the mixture into the prepared muffin tins and bake in a preheated oven at 180 c, gas 4 for 20 - 30 minutes until golden & firm.
They are lovely whilst still warm

Lemon Drizzle cake

Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.
2. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
3. Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.

Coconut & Chocolate macaroons

Ingredients

• 1 egg white
• 200g caster sugar
• 4 tbsp plain flour
• 200g coarsely grated fresh coconut (about 1 coconut in total)
• 150g bar dark chocolate , chopped

1. Heat the oven to 180C/fan 160C/gas 4. In a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
2. Using an 8cm pastry cutter, squash spoonfuls of the mixture onto a baking tray lined with non-stick baking paper or silicone plastic sheets - you may need to do this in two batches. Bake for 15-18 mins until golden around the edges and just starting to brown on top. Leave to cool, then transfer to a rack.
3. While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Cover the smooth side with chocolate and leave to set in the fridge. The macaroons will keep in an airtight container for 2 days.

Peanut Butter & Reese's pieces cookies

Peanut Butter & Reese's pieces cookies
In a medium bowl add and combine with a fork or wire whisk
350g Plain flour
2 teaspoons Bicarbonate of soda
1 teaspoon Bakng powder
200g Soft demerara sugar
225g Dark brown sugar

In a large bowl cream together & blend well
225g Soft butter
250g Smooth peanut butter
2 Large eggs
1 teaspoon Vanilla essence

Gradually fold dry ingredients into butter mixture. Because the cookie dough is very stiff we find it easier to use a wooden spoon. Mix just long enough to combine all of the ingredients, dont over mix.
Add 1 small bag of reese's pieces
Using a tablespoon drop the cookie dough onto a baking sheet covered with a silicon non stick mat & flatten the dough with a fork.

bake in a pre heated oven Gas 5 / 190c / 375f

Bake for 8 - 10 minutes until golden brown. When cooked move to a wire cooling rack.

Braised Chicken crumble

I've never made a savoury crumble but this really was yummy

Braised Chicken crumble.
Serves 4
Ingredients
4 chicken legs, cut into thighs and drumsticks ( I used fillets )
3 tbsp vegetable oil
2 small red onions, sliced
1 clove garlic, crushed
4 tsp plain flour
1 tbsp tomato puree
700 ml hot chicken stock
200g can chopped tomatoes
1 small courgette, roughly chopped
100g peas
1 can chickpeas, well drained
For the crumble topping
200g plain flour
100g unsalted butter
2 tbsp fresh chopped thyme
2 cloves garlic, pasted
75g, roughly, dried breadcrumbs
salt
pepper
Method
1. Preheat the oven to 190°C Gas 5.
2. Season the chicken well with salt and pepper.
3. Heat vegetable oil in a frying pan, add chicken and cook quickly to brown all over.
4. Remove chicken from the pan and place in an ovenproof dish or casserole.
5. Add onions and garlic to the pan used to cook the chicken and cook until nicely browned. Sprinkle over the flour and stir in the tomato puree.
6. Pour on half the stock and bring to the boil, stirring continuously to make a nice smooth sauce.
7. Pour the sauce over the chicken legs, then add the remaining stock, chopped tomatoes, courgette, peas and chickpeas.
8. Season well, cover the dish with a tight fitting lid and cook for about 45minutes or until chicken is cooked through.
9. Make up the crumble by placing the flour, and butter into a food processor, then blitz until you have fine breadcrumbs.
10. Add the thyme and garlic and pulse together, then add the dried breadcrumbs right at the end.
11. Remove the chicken from the oven and remove the lid.
Spoon over the crumble mix, and re bake for 20 minutes, or until cooked though and nicely browned.

Crumpets anyone

WowI am addicted

I have recently discovered the hairy bikers & now spend many an indulgent hour catching up on their current series " mums know best"



Last week we watched them make crumpets, they said that once you had tried homemade crumpets you would never ever want to go back to the shop bought kind...............They were so right, as soon as these beautiful little fluffy clouds of yumminess came out of the pan they didn't last long.

Ingredients

350ml/12¼fl oz whole milk
225g/8oz strong white flour
125g/4½oz plain flour
1 x 7g/¼oz sachet fast-action dried yeast
½ tsp fine sea salt
1 tsp caster sugar
1 level tsp bicarbonate of soda
150ml/5¼fl oz warm water
butter, for greasing, plus extra to serve

Method

1. Warm the milk in a saucepan very gently until tepid.

2. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined.

3. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic.

4. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size.
5. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles.

6. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat.

7. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two.

8. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set.

8.Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.)

9. Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter.

10. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using.

The crumpets can also be cooled and then toasted.

Parmesan Chicken Recipe

Ingredients

• 1 clove garlic, minced
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Method

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Serves 4-6.

Parmesan chicken breasts with crispy posh ham recipe

Ingredients

• 30g Parmesan cheese
• 2 sprigs of fresh thyme
• 2 skinless chicken breasts, preferably free-range or organic
• Freshly ground black pepper
• 1 lemon
• 6 slices of prosciutto
• Olive oil

Method: How to make Parmesan chicken breasts with crispy posh ham

To prepare your chicken

1. Grate your Parmesan.
2. Pick the thyme leaves off the stalks.
3. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife.
4. Season with a little pepper (you don’t need salt as the prosciutto is quite salty).
5. Lay your breasts next to each other and sprinkle over most of the thyme leaves.
6. Grate a little lemon zest over them, then sprinkle with the Parmesan.
7. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly.
8. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
9. Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.

To cook your chicken

1. Put a frying pan over a medium heat.
2. Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan.
3. Drizzle over some olive oil.
4. Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

To serve your chicken

1. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
2. Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil.
3. Lovely with mash and green veg or a crunchy salad!

Chicken Pasta with Thyme-Mint Cream Sauce

Ingredients

• 1 pound pasta, such as linguine or fettucini
• 2 Tbsp olive oil
• 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup of dry white wine
• 1/2 cup chicken stock
• 1 1/2 cups heavy whipping cream
• 2 Tbsp chopped fresh mint
• 1 1/2 Tbsp chopped fresh thyme
• 1 teaspoon lemon zest
• 2 teaspoons honey
• 1 teaspoon sherry vinegar or apple cider vinegar
• 1/2 teaspoon salt and more salt and freshly ground black pepper to taste

Method

1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
* Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless.
Serve immediately. Garnish with a little chopped fresh mint and thyme. Serves 4-6.

Italian Sausage Spaghetti

 The beauty of this spaghetti recipe is that it is very easy to make and you don't have to add any seasoning to achieve wonderful flavor. The sauce gets all of its seasoning from two Italian sausages - one sweet, one spicy.

Ingredients

Italian sausages

• 1 large Italian sweet sausage
• 1 large Italian hot and spicy sausage
• 1 yellow onion, chopped
• 2 cloves of garlic
• 3/4 large (28 oz) can of whole tomatoes
• Olive oil

• 1 lb (16 oz) spaghetti pasta
• Salt

• Grated Parmesan cheese

Method

The Sauce:
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
The Pasta
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.
Serves 4-6.

Creamy spaghetti with crispy bacon

Serves: 4

Preparation time: 10 Minutes

Cooking time: 15 Minutes

Nutrition per serving: 779 cals, 39.2g fat, of which 20.9g saturated fat, 8.3g added sugar, 3.5g salt

You will need

• 300g  unsmoked back bacon
• 400g  mushrooms
• 200g  young leaf spinach
• 150ml pot of single cream
• 500g  spaghetti

• Onion
• garlic
• egg
• milk

Method

1. Cook 400g  spaghetti, following pack instructions.
2. Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
3. Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
4. Remove from the heat, add the cooked spaghetti and stir through to serve.

Lemon Tart

Ingredients

4 unwaxed lemons (zest of 3 of them)
170g butter, cubed
4 large or 5 medium eggs, beaten
1 large or 1 medium egg yolk
220g unrefined caster sugar
375g frozen Cooks’ Ingredients All Butter Shortcrust Pastry, thawed (2 x 250g in one pack)

 

Method

1. Roll the lemons on a work surface with the palm of your hand (to make them release more juice). Juice them and measure out 150ml. Place the juice, zest, butter, eggs and sugar in a saucepan over a low–medium heat and stir continuously for 10–15 minutes (do not allow to simmer) until the butter has melted and the sugar has dissolved. Increase the heat a little and stir until it begins to simmer; simmer for 5 seconds, then remove from the heat. Pass the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid a skin forming. Place the bowl in the fridge to cool for 30 minutes.
2. Roll the pastry between 2 sheets of clingfilm to a thickness of 2mm. It should be 10cm wider than the tart case. Preheat the oven to 180C, gas mark 4. Peel off the clingfilm, roll the pastry around a rolling pin, lift it over a 23cm tart case and unroll it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick with a fork and leave to rest in the fridge for 30 minutes.
3. Take a sheet of parchment larger than the tart tin and scrunch it up. This will make it easier to fit into the corners of the tart. Place baking balls or coins on top and place in the oven for 20 minutes.
4. Remove the parchment and baking balls or coins and return the tart to the oven for 10 minutes until golden brown. Take the tart out of the oven and allow to cool completely before running a knife around the edge of the tin to remove the excess pastry. Carefully lift the tart case out of the tin.
5. When cold, pour the lemon filling into the centre of the tart allowing the lemon curd to flow evenly to the edges. Place in the fridge for 1 hour before serving with crème fraîche and fresh raspberries if they are in season