Yes folks, you read it right, chocolate ganache bacon frosting. That’s right, chocolate frosting with bacon pieces! This recipe comes from Paleo Spirit and it sounds amazing. Or at least, you must agree that it sounds interesting (provided you eat bacon of course)? I love chocolate, bacon is good, so let’s see what romance these two conjur together. Results coming soon… (or if you’re good to me then I’ll even let you know when I make it 🙂
Tag Archives: bacon
K for Kenno (and K for K who tweeped her approval of this potential recipe!)
I free-styled this pot pie last night with the ingredients I already had in my fridge and cupboard. The weather has turned from bikinitastic to downright nasty (the thermometer had even dipped its toe into single digits. Rude.) and seasonal brussel sprouts in my fridge were clamouring to be made into a toasty hot pot pie. With some left-over bacon from the weekend, chicken mince in the freezer, and approval from my foodie tweeps online the end result was a match made in pot pie heaven.
4 rashers of short-cut bacon, diced
500g chicken mince
10-15 brussel sprouts, halved
2 celery stalks, diced
1 carrot, diced coarsely
2-3 field mushrooms, diced
1 brown onion, diced
1 cup frozen peas and corn
1 tsp turmeric
1 tbsp curry powder
2 cups GF chicken stock
2 sheets GF rough puff pastry
red wine (for drinking)
Drizzle a little oil in a cooking pot. Fry the chicken and bacon over medium heat until the mince all starts to brown. Add in the turmeric and curry powder and blend through.
Add the diced onion, celery, carrot, mushroom, peas and corn and stir until the vegetables are warmed. Add the chicken stock and allow the mixture to simmer for approximately 5 minutes.
Remove the cooking pot from the heat and divide the mixture into 4 pie ramekins. Cover with a square of pastry and brush the pastry with a beaten egg.
Bake the pies in a pre-heated oven at 200dC for 20-25 mins, or until pastry is golden.
Remove from the oven and let the pie rest for a few minutes before serving.
* I added a generous splash of red wine to the mixture when it was simmering. I think it muted the bacon flavours and I wouldn’t recommend it. Give the generous splash to yourself instead 🙂
Skip breakfast? Then read on. Nothing beats an eggy breakfast for jump-starting your day with long lasting energy (provided you like eggs). I threw this stack together fairly quickly so consider adding this to your morning repertoire once or twice per week before you embark on your busy day. It gets crazy out there, so fuel up! I find that an eggy breakfast takes me through to 12.30, 1.00 or even 2.30 pm… even after exercise.
2 hard boiled eggs (I boiled them the night before)
1/2 large tomato
small handful of baby spinach
1 tsp fresh or dried herbs (such as oregano, parsley and basil mix)
pepper to taste (I used lemon pepper)
Cook bacon in fry pan on medium heat.
While the bacon is cooking, prepare the other ingredients:
– peel the eggs
– slice tomato into thick slices
– slice avocado into pieces
– wilt spinach (with a dash of water in microwave-proof container in micro on high for 1-2 min)
– squash the eggs with a fork to get a smashed look
Plate up: layer tomato into two stacks and season with a sprinkle of herbs. Add a smashed egg to each stack. Layer on spinach and avocado, season with pepper and top with cooked bacon.
Time: 15 min. Serves 1