Breakfast, Snacks, super filling, teenage friendly, Uncategorized

Bacon Breakfast Scones

Breakfast

Most important meal of the day.

And so many people are out the door on an empty stomach with a thin lining of coffee/tea – so with a tiny bit of preprep you can have these ready to go and help make it one of the tastiest too

Also fantastic at feeding ravenous teenagers that are eating you out of house and home and you want something to make them happy with their home made packed lunch.

MOZZARELLA- BACON-SCONES

Makes a Bacon-dozen

  • 100g butter + a bit for greasing
  • half a pack of cooking bacon
  • 275g self raising flour
  • 1/2 tsp baking powder
  • 150ml milk
  • 50ml sunflower oil
  • 1 egg
  • Some chopped chives
  • 150g grated mozzarella

 

Heat up your oven to 200C (180 if your fan assisted)

grease a cupcake tin / be prepared for this to need a tray and a half

fry off the bacon on a medium heat till crispy and golden, put to one side and allow to cool. Slice up into tasty chunks. Try not to snack on them.

In a mixing bowl combine the flour and baking powder, tsp of salt.

Rub in the butter till you have a nice bowl of what resembles breadcrumbs

In a small jug, measure out your milk, oil and then whisk in your egg, pour this into your mix and mix together-

at this point I am going to tell you to use a utensil that is not one of your flat mates forks… use a spatula or a proper wooden spoon – why> because forks can snap apparently.

add in your cheese, bacon and chives -this is when my fork snapped-

mix it up so nice and combined.

spoon into the cupcake tin and bake for 20 mins till golden

these are freezable and keep well in a tin also. So you make your batch, and they are going to be ready for on the go every morning without much thought- you can re warm them in the morning or eat them cold.

 

wash up:

cupcake tin, large bowl, measuring jug, mixing implement (not a fork)

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Dinner, Midnight Snack, Serves 2, Snacks, Uncategorized

Midnight Snack – Chinese Pizza Edition

Sometimes there are nights when you return from an establishment with a need to feed. To soak up some of that whiskey and wine. I have never really been a fan of the kebab van (despite the famous rivalry between the two on my home town high street) I am not suggesting that anyone should cook if they have imbibed so much that they are having to do the close one eye to focus on the phone screen face. At this point toast and a pint of water is probably my best advice.

If however you have some sobriety still about you. Here’s an option He and I came up with recently.


Chinese Chicken Pizza

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Now stop making that face because I am not talking about that faux Chinese flavoured rubber meat that has some sort of pinkish crust that various pizza shops sell as “Chinese chicken”.

This is some sort of mad backstreet baby of what happens if you mix the idea of a duck hoisin pancake and a pizza together

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  • Take one Flat bread (If I ever see one reduced down I nab it for the freezer for reasons just like this)
  • 1 cooked chicken breast  -sliced or torn up – not gonna lie tipsy me tares
  • Spring onions -2 – either sliced length way or on a long slant
  • Pepper – red  – sliced into lengths
  • Rich hoisin sauce
  • Cucumber- inch piece, deseeded +cubed
  1. Flat bread (does not need to be defrosted)
  2. Hoisin sauce- using back of spoon spread over leaving about 2 cm border
  3. Sprinkle onion, pepper and chicken
  4. Use the spoon to turn some of the toppings over so you get the glaze on top
  5. Oven 10 mins –
  6. Out of oven.
  7. Sprinkle over the cucumber
  8. Eat. It’s not the tidiest dish. Use a plate/knife and fork – or roll your slices like a Hench pancake

 

Soaks up a sozzled  stomach, hits the taste buds, stupid simple.

Canape, Snacks

Chili Strippers- The Mighty Meaty Mouthful With a Cheesy Ending.

So, everyone likes a nibble. And I like mine to have a bit of oomph – you can make this tamer by just using mini “snacking peppers” rather than chili- but there’s something about the tingle and the kick these have that make you reach for the next one.

I made these for a Hen do… turned out a bit hotter than expected. I played the roulette…..(read further you’ll understand)

What you will need:

  • Medium chilies – Red or green – I get mixed. The straightest ones about the size of your finger.
  • Cream cheese.
  • Streaky bacon.

Slice length ways, keeping the pairs together –trust me when I say you do not want to be playing chili snap later trying to find the twin when you’re joining them up. You can leave the stalks on if you want – they generally pull off after baking anyway

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Gently scoop and scrape out the inner membrane and the seeds. You don’t have to get all the seeds but be aware – the more you leave, the more you’re leaving up to the roulette of your taste buds.20170224_194714-1

Scoop between a half teaspoon to full teaspoon of soft cheese – full fat as the lesser varieties get a bit watery and leak more. There is no set amount, you want to sandwich the chilies back together wiping the seams clean, it doesn’t have to be an exact job but you want more inside the chili than outside and you want them to close nicely so you can wrap them.20170224_200238

Lie the now assembled popper on the bacon, I start from the bottom and wind upwards, slightly on the diagonal so the bacon overlaps and when cooks fuses together.20170224_200251-1

Lie along the edges of a baking tray lined with foil, any very well wrapped ones can be laid flat.20170224_203124

Put in the oven at about 180C and cook for about 40 mins, I recommend turning them at the 30 min mark to get an even crispiness

Allow to cool, but take out of the bacon juices once out of the oven, arrange on a plate and eat when you dare. They are good hot, they are good cold. They never seem to last long once out on the table.20170224_224115