Tag: bacon

Roasted Butternut & Red Onion Soup

Posted on by LG Coetzee
Roasted Butternut Onion Soup

When best to have a warm cup of soup than in the winter season. It is finally cooling down, and the past weekend I had this craving for soup and freshly baked bread. Follow this link to get your hands on the “Easy Ciabatta” or the “100% Hydration Ciabatta” recipe.

Roasted Butternut & Red Onion Soup

Roasted Butternut Onion Soup
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LG Coetzee
Soups
Prep Time
15 minutes
Cook Time
1 hour
Servings: 5 Persons

Ingredients

  • Olive Oil
  • 1 kg Butternut (peeled and cubed – raw weight)
  • 1 Red Onion, large in size and cut into wedges
  • 3 Garlic Cloves (finely chopped)
  • Salt
  • Smoked paprika
  • 140g Streaky Bacon (diced)
  • 750ml Chicken Stock
  • Coarse Black Pepper
  • Fresh Thyme to serve
  • Fresh Cream to serve

Instructions

  1. Preheat oven to 180°C.
  2. Place the butternut and onion into a roasting tray and drizzle with olive oil.
  3. Sprinkle crushed garlic over the butternut and flavor with salt. Use your hands to mix the ingredients.
  4. Roast in the oven for 35 – 50 minutes, depending on the size of the butternut cubes.
  5. Sauté the bacon in olive oil over moderate heat in a large pot, stirring occasionally until crisp and golden. Use a slotted spoon to transfer the bacon onto paper towels.
  6. Add the roasted butternut and onion to the pot with the bacon fat and cook until lightly browned.
  7. Add the stock, scraping up any brown residue in the pot. Bring to a boil over high heat, reduce the heat to a simmer and add the black pepper. Allow to simmer for 5-8 minutes.
  8. Remove from the heat and add half of the bacon to the soup and purée, using a stick blender.
  9. Check seasoning.
  10. Garnish with the remaining bacon, fresh thyme and little bit of cream.
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https://www.flourandthyme.com/2020/05/05/roasted-butternut-red-onion-soup/

Buttermilk French Toast with Apple & Bacon

Posted on by LG Coetzee
French Toast

Breakfast will never be the same again!

Buttermilk French Toast with Apple, Bacon and Golden Syrup

French Toast
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LG Coetzee
Breakfast
Prep Time
20 minutes
Cook Time
20 minutes
Servings: 4 Persons

Ingredients

  • 3 Large Eggs
  • 125 ml Buttermilk ¼ cup
  • 5 ml Paprika
  • Salt and Pepper to taste
  • 16 Slices of Ciabatta see notes at bottom of page
    To Assemble
  • 15 ml Olive Oil
  • 1 Apple sliced thinly
  • 12 Bacon Strips
  • Cream Cheese
  • Golden Syrup

Instructions

  1. In a mixing bowl or jug, combine the eggs, buttermilk, smoked paprika, salt, and pepper. Use a whisk to mix the ingredients until well combined.
  2. Arrange the ciabatta slices on a clean roasting tray and pour the buttermilk mixture over the bread. Allow 5 – 7 minutes for the bread to soak up the liquid. Turn the bread over and allow it to soak for another 5 minutes.
  3. Heat the olive oil in a large frying pan over moderate heat.
  4. Fry the apple slices until soft and browned. Remove the apple and keep aside.
  5. In the same pan, add more olive oil if needed and fry the bacon until crispy on both sides.
  6. Remove the bacon and set aside.
  7. Place the soaked ciabattas in the pan and fry until browned on both sides. Fry the bread in two batches.
  8. Stack the French toast with the cream cheese, crispy bacon, and apple. Finally, drizzle with golden syrup and serve.

Notes

Follow this link to get a recipe to make the ciabatta that was used for creating this recipe.

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https://www.flourandthyme.com/2020/05/01/buttermilk-french-toast-with-apple-bacon/

Banana & Peanut Butter Muffins with a Savoury Streusel

Posted on by LG Coetzee
Banana Peanut Butter Bacon Muffins

Sweet and savoury. Savoury and sweet. Who said that bacon and peanut butter can’t be friends?

Banana & Peanut Butter Muffins with a Savoury Streusel

Banana Peanut Butter Bacon Muffins
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LG Coetzee
Muffins
Prep Time
15 minutes
Cook Time
25 minutes
Servings: 12 Muffins
Serving Size: 1 Muffin

Ingredients

    Streusel Topping:
  • 110 g Cake Flour (3/4 cup)
  • 50 g Sugar, (1/4 cup)
  • 5 ml Smoked Paprika
  • 20 ml Fresh Thyme, finely chopped
  • 2,5 ml Salt
  • 80 g Butter, softened
  • 8 Strips Bacon, chopped finely
    Muffins:
  • 300 g Cake Flour (2 cups)
  • 100 g Sugar (1/2 cup)
  • 15 ml Baking Powder
  • 2,5 ml Salt
  • 200 g Ripe Bananas, about 3 medium size
  • 140 g Peanut Butter (1/2 cup)
  • 60 ml Olive Oil (1/4 cup)
  • 2 Eggs, large
  • 180 ml Buttermilk / Plain Yoghurt
  • 5 ml Vanilla Essence

Instructions

  1. Preheat oven to 180°C and line a standard twelve muffin pan with paper liners; set aside.
    Streusel:
  1. Fry the bacon until crispy in a little bit of olive oil, drain and cool to room temperature
  2. Combine the flour, sugar, paprika, thyme, and salt in a medium-size bowl. Rub the butter into the dry ingredients with your fingers until it resembles coarse crumbs. Stir in the bacon and set aside until ready to use.
    Muffins:
  1. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl.
  2. In a separate bowl, mash the bananas. Then add the rest of the ingredients in order and whisk until smooth with each addition. Start with the peanut butter and followed by the oil, eggs, buttermilk, and vanilla.
  3. Combine the wet and dry ingredients with a wooden spoon and mix until just incorporated. Do not over mix.
  4. Divide the batter evenly among the prepared muffin cups and top each muffin generously with the bacon streusel.
  5. Bake until the muffins are golden brown and a toothpick, inserted in the middle, comes out clean, about 20 – 23 minutes.
  6. Remove from the oven and convert it to a wire rack. Let cool before serving.

Notes

A good tip that one of my lecturers gave me after she tried this recipe was: “Do not add an extra banana! The flavor balancing will not be perfect.” So there you have it. Stick to 200g of ripe bananas!

Add chopped nuts to add more texture.

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https://www.flourandthyme.com/2020/04/25/banana-peanut-butter-muffins-with-a-savoury-streusel/

Bacon and Onion Marmelade

Posted on by LG Coetzee
bacon and onion marmelade
bacon and onion marmelade

This is absolutely one of my favorites to be served with crackers and cheese. Even breakfast toast is not the same without this marmalade.

Bacon & Onion Marmelade

bacon and onion marmelade
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LG Coetzee
Pesto, Sauces and Spreads
Prep Time
20 minutes
Cook Time
45 minutes

Ingredients

  • 500 g Bacon, chopped
  • 60 ml Olive Oil
  • 500 g Onions, cleaned & chopped
  • 7.5 ml Crushed Black Peppercorns
  • 125 ml Balsamic Vinegar
  • 150 g Brown Sugar (180ml)
  • 250 ml Strong Black Coffee
  • 125 ml Red Wine
  • 60 ml Brandy

Instructions

  1. In a saucepan, brown the bacon in 30ml of the oil. Drain on paper towels and set aside.
  2. In the same saucepan, lightly brown the onions with the pepper in the remaining oil. Deglaze with the vinegar and reduce to three-quarters.
  3. Add the brown sugar, coffee, Red wine, brandy, and cooked bacon. Bring to a boil and simmer for about 20 minutes over low heat or until the juices are almost completely evaporated.
  4. Let cool and refrigerate for 4 hours before serving.
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https://www.flourandthyme.com/2020/04/16/bacon-and-onion-marmelade/