This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story. Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).
I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!
Makes for 4
4 smoked bacon slices – chopped
4 finely chopped shallots
1 tsp minced garlic
1/2 jar of maple bacon jam
500ml beef stock
200g baby spinach – finely chopped
800g Beef Fillet
125ml pinot noir red wine
2 tsp dried thyme
2 tbsp butter
Salt & pepper to taste
- Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
- Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
- Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
- Preheat oven to 175 deg
- Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
- Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
- Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
- For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.
I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!
I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.
Makes 8 slices.
1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)
6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.
7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.
Hasselback potatoes now has competition! lol! Using up leftovers in my fridge again! Tasty wee dinner treat tonight.
1 x Chicken Breast
1 tbsp Lightest Philadelphia (Cream Cheese)
Small handful of cheddar cheese – grated. I used my favourite, Scottish Galloway!
1 Smoked Bacon Medallion
Pepper to taste
- Preheat oven to 180 deg.
- Place chicken breast on a baking tray and make slices about 1 inch long and 3/4 way down to base.
- Spoon cream cheese into slits, then slice the bacon medallion and place a slice in each slit.
- Sprinkle grated cheddar on top and finish with sprinkle of pepper.
- Oven bake for 25 mins.
A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.
Makes 2 pies
2 Chicken Breasts – cubed
1 Leek – sliced finely
4 lean smoked bacon – sliced
1 Chicken Stock cube
2 tbsp flour
1 tbsp nutmeg
Salt & pepper
- Brown chicken in a medium heat pan, the remove from pan
- In the same pan brown the bacon and remove from pan
- Saute the leeks in the same pan and remove
- Melt butter in the pan and gently stir in the flour to a smooth paste
- Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
- Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
- Brush the filo sheets with melted butter or a little olive oil.
- Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish.
- Bake in an oven 180 deg for 20-25 mins until golden brown.
- Serve with some veg or potatoes….Yummy!
I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!
I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!
The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.
Here are some of my fav’s:-
6 Eggs – beaten
Ground Black Pepper to season
These are the basics, you then add in everything you like…………….
Muffin 1 – Smoked Bacon, tomatoes, spring onion, chopped kale, cheddar cheese
Muffin 2 – Mushrooms, courgettes, tomatoes, spring onion, chopped kale, cheddar cheese
Simply place all your ingredients into a muffin tin, pour over the eggs and season. Bake at 180 deg for about 20-25 mins.
1 x Chicken Breast – cut into small chunks
4 rashers of smoked Bacon – chopped
1 leek – sliced
50ml chicken stock
salt and pepper to taste
1 tbsp coriander
oil for frying
100 g green beans trimmed and chopped
1 onion – chopped finely
75ml creme fraiche
2 Bay leaves
2-3 potatoes – peeled and cubed
1. Lightly brown the chicken in a pan, add in the bacon and brown further, add in the onion and brown, add in the leeks and cook for a further few mins.
2. Add salt, pepper to taste.
3. Pour in chicken stock and 100 ml milk and bring to the boil, add in green beans and drop in Bay leaves, then reduce to simmer for approx 30 mins.
4. Add in coriander and 50 ml creme fraiche and cook through for a further 5 mins. If your sauce needs thickened add a little flour (or cornflour) and mix.
1. Bring to the boil the potatoes until soft. Drain and mash.
2. Add in 2 tbsp butter, 50ml milk and 2 tbsp creme fraiche and mash up well until smooth and creamy.
Serve both on plate….yum!
Serves 1 – approx 350 calories
2 handfuls of baby spinach
2 smoked rashers of smoked bacon (chopped)
1/2 courgette (sliced)
2 medium eggs (whisked) with 30 ml milk
handful of chopped chives
cracked black pepper to taste
1. Lightly fry bacon and courgettes until browned, add in the spinach and stir for 1 more minute.
2. Beat the eggs, milk, pepper and chives together.
3. Transfer bacon mix to an oven dish and pour in the egg mixture evenly
4. Preheat oven to 190 deg and cook for 20 minutes. Serve.