We had a decent amount of snow hit Dunedin on Sunday/Monday this week. I was stuck and home with the day off. I was playing around in the kitchen on this cold day and created this simple easy recipe for bacon and egg bites. The base recipe is 3 ingredients but you can add whatever topping to them. I made some with cherry tomatoes, some with mushrooms and then just some plain ones.
You could add chopped chives, cheese, onion, vegetables what ever you like, they are a great lunch box filler for the kids or even your own for an afternoon tea snack!
1/2 cup bacon, chunky chop
2x puff pastry sheets
Pre-heat oven to 180 degrees.
Grease a 6 hole muffin tin with cooking spray. (mine was between a normal size and a texas muffin tin)
Cut both pastry sheets into 4 even squares. You will have two spare, or if you have a larger muffin tray just use them up.. (these can be refrigerated or frozen and used at a later date)
Place a pre-cut pastry square in each of the greased muffin holes, gently tuck pastry hole into make a rustic looking tart shell.
Crack one egg in each pastry shell followed by handful of bacon pieces, salt and pepper and bake for 20-25mintues until golden brown.
As i said above you can add flavours to the base filling for a tasty fast snack!!
Here’s a recipe for a wonderful no-bake strawberries and cream cheesecake. homemade strawberry jelly with crunch malt biscuit base and vanilla cream center. This is a great show stopping dessert that will have any followers smiling and asking for more!
Strawberries and Cream Cheesecake
250 gram malt biscuits
150 grams butter, melted
500 grams frozen strawberries
3/4 cup white sugar
1/2 cup water
3 tsp. gelatin powder or agar agar*
3 tbsp. water
2x 250 gram tubs cream cheese
1/2 cup castor sugar
1 1/2 tbsp. vanilla essence
1 lemon zest and juice
2 tsp. gelatin powder or agar agar*
2 tbsp. water
250ml cream, whipped to soft peaks
Add biscuit’s to food processor and pulse until fine crumb texture is reached, add melted butter and pulse until well combine.
Line medium spring-form cake tin with baking paper, tip crumb into the base and press firmly into the tin. Place in the refrigerator.
In a medium pot add frozen strawberries, sugar and first measure of water. Bring to a boil and reduce to a simmer for 10 minutes stirring to avoid berries from sticking and burning.
Using a metal masher, mash berries and add juice half lemon.
In small microwave save bowl add first measure of gelatin and 3 tbsp. water together, stir and heat in microwave for 30 seconds.
Remove and stir until dissolved, pour into strawberry mix and stir to combine.
Leave berry mix to sit for 2 minutes, skim off the white foam with a ladle and discard.
In stand mixer combine cream cheese, lemon zest and remaining juice, vanilla essence and sugar. Beat with a whisk attachment until smooth and no lumps are present. Repeat the same method as before with the gelatin this time using 2 tsp. gelatin and 2 tbsp. water, whisk into cream cheese mix.
Scrap down sides of bowl, add 1/4 whipped cream and stir in. ( this helps to lighten the mixture before folding in remaining cream.)
Add remaining cream and fold through cream cheese mix until well incorporated, don’t over mix this will drop the mixture.
Pour cream cheese mix into spring-form tin over the base, smooth the top. Pour over cooled strawberry jelly and refrigerate for 1-2 hours until jelly is set.
Using a hot knife cut cheesecake into pieces, serve by itself or with cream/yoghurt.
*Agar Agar can be found at any Asian supermarket or gourmet section at good supermarket. It’s a vegetarian substitute for gelatin.
Pulse biscuits into fine crumb.
Press into lined spring-form cake tin and refrigerate.
Combine strawberries, sugar, water in medium pot.
Mash with potato masher to brake up strawberries.
Skim off white foam and discard.
Add cream cheese, lemon zest and remaining juice, vanilla essence and sugar into stand mixture, whisk until smooth.
Add to spring-form cake tin, smooth out top.
Pour over cooled jelly, spread evenly.
Place cheesecake in the fridge for 1-2 hours until jelly is set.
The classic deviled sausage, I was brought up with my mother cooking this delicious meal a lot during my childhood and still to date.
Here i have created my own recipe for deviled sausage, with tart apple, tomato notes with whole grain mustard and a zing of balsamic vinegar and a hint of spice from the cayenne.
Heres the recipe I hope you enjoy making it and eating it as much as I do!
Robyn’s Deviled Sausages
8-9 beef or pork sausages
2 apples, cored and sliced
2 onions, medium dice
3 garlic cloves, grated
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
3 tbsp. worcester sauce
2 tbsp tomato chutney
2 tbsp. tomato sauce
1 tbsp. soy sauce
1 tsp whole grain mustard
salt & pepper
1 cup vegetable stock
1 tbsp. cornflour, combine with water
2 tbsp. cold water
If using oven method pre-heat to 180 degrees or pre-heat slow cooker to desired setting. See notes below*
Heat oil and brown onions, garlic over a medium heat, remove and add to your slow cooker or oven dish.
Brown sausages 2 minutes each side, add to your chosen dish.
Combine brown sugar, balsamic, worcester sauce, tomato chutney, tomato sauce, soy, mustard and salt and pepper. Stir well, add to the 1 cup of vegetable stock and into your sausage, onion mix.
If using oven method cover your roasting dish with tin foil and bake for 30 minutes, then remove tin foil and stir in cornflour mixture bake for a further 15 minutes with no tin foil. For slow cooker steps check below in notes.
Serve alongside your favourite greens and mashed potato or rice.
I’ve served mine with some creamy garlic polenta and sautéed lemon sliver beat with red capsicum.
For fast slow cooker: Cook on high for 1 hour and 45 minutes then add cornflour mix, stir well and cook for a further 15minutes, change to keep warm until ready to serve.
For long slow cookery, pre-heat to low and cook for 3 hours and 45 minutes add cornflour mix, stir well and cook for a further 15 minutes.
Pour in cornflour mixture, stir well.
Mine is served with sauteed greens and creamy polenta.