With all of the fresh tomatoes we are enjoying at the moment its fair to say that we are also enjoying our favourite Bacon Lettuce and Tomato Sandwiches. There is nothing so delicious on earth as a BLT made with fresh garden tomatoes and crisp streaky bacon. We love them and this is the season now for beautiful garden tomatoes.
The most common way of cooking bacon is in a skillet on top of the stove. This requires lots of standing and flipping and can be quite time consuming and somewhat messy as it can spatter all over the top of your stove.
Did you know you can cook bacon perfectly in the oven, and that you can do so easily with a lot less fuss, muss and mess? Its true you can and here are two ways of doing it that will yield two completely different results depending on what you want to use the bacon for. Chewy or Crisp, the choice is yours. (Todd is not fond of overly crisp bacon and prefers his to be a bit chewy.)
FOR CHEWIER BACON
You get a chew finish on your bacon when you bake it directly on the baking tray. (Depending on how long you cook it for that is. Obviously if you leave it in for a longer time than suggested you will get a crisper finish.)
Preheat the oven to 190*C/375*F and line a baking tray with sides with some aluminium foil for a really easy clean up. Lay your bacon rashers out on the tray in a single layer, leaving space in between them. Don't allow it to overlap.
Place into the preheated oven and bake for 15 minutes.
Remove from the oven, flip the rashers over using some tongs. Return the baking tray to the oven and bake for a further 5 minutes.
Remove the cooked bacon to a tray or plate lined with paper kitchen toweling to drain.
FOR CRISPIER BACON
Cooking your bacon on an baking rack, directly over an oven tray results in a crisper finish as the hot air of the oven circulates completely around the bacon. Do note that you will need to use a cooling rack that has an oven-safe coating on it as if it doesn't, it could be permanently damaged, or worse transfer something you don't want to be eating to your bacon.
Preheat the oven to 190*C/375*F. Line a large baking tray with a lip with some aluminium foil. Place the cooling rack on top of the baking tray. Lay the rashers of bacon on top of the cooling rack in a single layer, leaving space between them and taking care not to overlap them.
Roast in the preheated oven for 15 minutes. Remove from the oven.
Using a pair of tongs, carefully flip the bacon rashers over and then return the pan to the oven.
Roast for a further 8 to 10 minutes until completely cooked and crisp. Remove to a paper towel lined plate or tray to drain.
Here you can see the difference between the two methods of roasting. For a Bacon and tomato sandwich I prefer the bacon a bit chewy, baked directly on the baking sheet. For something like a Caesar salad or another dish where you will be crumbling the bacon I like to roast it on a rack.
When I cook my bacon I always cook the full package. Once cooked and drained, you can store it in a zip lock bag in the refrigerator for up to a week, or freeze it in an airtight container for longer, ready to take out as and when you need it. Why pay a premium price for already cooked bacon when it is so very easy to do yourself and so easy to store, handy and ready to use as and when.
I often buy bacon when it is on offer and will cook up the whole lot. Obviously these timings are just guidelines and works well for thin rashers of bacon. If you have thick sliced bacon it may take a few minutes longer.
Any cooked bacon can be simply reheated in the microwave. Wrap in a slice of paper towel and nuke it for about 15 seconds on medium to reheat.
Here are some of my favourite ways to use cooked bacon! Simply click on the recipe titles to go to the recipe.
The Hearty Salad Sarnie (Sarnie is another word for sandwich.) An open faced knife-and-forker with sour dough bread, baked deli ham, sliced deli turkey, sliced ripe tomatoes, sliced hardboiled egg, lettuce and crisp bacon, accompanied with a rich and tangy dressing.
All Dressed Blooming Baked Potatoes. Petal cut potatoes, specially dressed with a butter baste prior to baking in the oven, topped with cheese and crisp bacon. Serve hot wih sour cream and spring onions.
Bacon, Egg and Creamed Spinach on Toast. Toasted Ciabatta rolls topped with creamed spinach, crisp rashers of bacon and fried eggs. Incredibly simply delicious!
Bacon and Egg McMuffin Casserole. This is like having your favourite fast food breakfast sandwich in the
comfort of your own home. This is a delicious casserole and is sure to
please the whole family! You can have it for breakfast, but in all
honesty, we enjoy it for supper. You can serve it with ketchup if you
like or syrup. I am partial to Maple syrup on this.
Two Hander BLT Sandwich. This is the absolute BEST BLT you will ever eat. Seriously. With a Basil Pesto
Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots
of lively fresh rocket leaves . . . and a sturdy baguett.
World's Best BLT. What makes it the best? Well maybe it's the Pesto
Mayo . . . or it could be that lovely Balsamic House Dressing that you
drizzle over the tomatoes. Whatever it is, it IS the world's best,
hands down.
And then of course you can just go old-school with some toasted bread, mayonnaise, crisp bacon, sliced ripe tomatoes and plenty of crisp lettuce.
All of this talk about bacon is making me hungry again!! Its a good thing I have some already cooked and waiting in the refrigerator!
There is no doubt about it, if push comes to shove I will choose a turkey burger over a beef burger any day of the week, and this Spicy Ranch Turkey Burger Recipe is one of my favourite ways to make them.
Its filled with lovely flavours and always goes down a real treat!
From the cool and creamy ranch slaw that gets tucked into it to the spiciness of the burger it is a real taste sensation!
You might be thinking that is a mighty odd looking burger bun and you would be right. Its not a burger bun, its a finger/hot dog bun.
That's what you get when hubby makes a trip to the shops.
Beggars can't be choosers and it tastes exactly like a round burger except it is torpedo shaped. Why quibble about a shape when something tastes this good, right?
One reason I really like turkey burgers is because I love the flavour of turkey and the consistency. There is something about ground beef that puts me off more often than not.
And yet . . . in a chili or a sauce, or a meatball, I prefer beef. There's naught so queer as folk they say here in the UK. We like what we like . . .
I like to melt a slice of Jack cheese over my burgers. If you want it really spicy use Mexi-Jack cheese, which packs a wallop.
Me, I like it just normal, ordinary, not spicy. There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco . . . I want to bite my burger. I don't want it to be biting me!!
That creamy ranch slaw helps to cool down the spice a bit and goes so well with the flavour of the turkey. It doesn't make the bun soggy either, so long as you don't leave it sitting for too long . . .
And any extras go very well on the side.
I served these with skin on oven chips . . . and altogether this was a fairly lowish fat supper for us.
If you are low-carbing it, just eat the burgers with the cheese on top and the slaw. No need for the bun or chips. Unless you have a way of doing low carb chips! (And I haven't figured out how to that yet!)
Spicy Ranch Turkey Burgers
Yield: 4
prep time: 40 Mcook time: 15 Mtotal time: 55 M
This low fat burger is filled with lovely flavours. A spicy fresh lean turkey patty tucked into a toasted roll with ranch coleslaw. Delicious!
Ingredients:
- 1 pound lean ground turkey
- 1 medium carrot, peeled and grated
- 2 TBS soft whole wheat bread crumbs
- 2 TBS minced red onion
- 1 TBS chopped fresh coriander
- 1 fresh jalapeno chili, trimmed, deseeded and minced
- 1 clove garlic, peeled and minced
- 1 TBS green Tabasco sauce
- 1 large free range egg white, lightly beaten
- salt and black pepper to taste
- some spray oil to grill
For the slaw:
- 1 1/2 cups hand shredded red and green cabbage
- 1 small carrot, peeled and grated
- 2 TBS minced red onion
- 1/2 cup your favourite ranch dressing
- seasoning as desired
You will also need:
- 4 toasted burger buns
- 4 slices Monterey Jack Cheese
Instructions:
- Combine all of the burger ingredients until well blended. Shape into 4 equal sized pattys. Place in the refrigerator to chill for about half an hour to set up.
- While the burgers are chilling make the coleslaw. Combine all of the ingredients in a bowl, tossing together to combine well. Taste and adjust seasoning as desired.
- Heat a grill pan, electric grill or skillet. Spritz with some oil. Add the turkey burgers and grill them on both sides until cooked through. (180*F or 80*C should be the internal temperature.) Slap a slice of cheese on top of each and let it melt while you toast the buns.
- Top each toasted bun with some of the slaw , slap on a turkey burger and serve immediately.
Just looking at these photos is making me hungry for these all over again. What's your favourite burger fix? I really want to know!
One thing which I really have come to love are Indian spices and flavours. They were not something I grew up with. In fact my mother could not stand to even smell them.
I gained an appreciation for them as a young Bride in Calgary, Ontario and have been in love with them ever since. I love their colour and warmth and their smell as well. Spicy and aromatic, they can really get the tastebuds tingling.
For those of you who don't know Suffield is a small Hamlet in South Eastern Alberta and it is where the British Army do a lot of their training in ideal conditions.
I became acquainted with many British people while we lived there and one thing the British do love is their curries!
This is not a creamy curry, but a dry curry. East Indians/Asians eat a lot of vegetarian dishes.
This recipe works beautifully as a side dish for an Indian dinner which has several dishes involved, for 4 or more people, or as a tasty Vegetarian main for two or three. (which is how we enjoyed it on this day.)
I have never eaten actual Tandoori in India, or even been to India for that matter, but my brother has. He could tell you if this had authentic flavours or not. I can't.
I can only tell you that it was flipping delicious! The cauliflower was well flavoured and crispy tender, some of it cut into steaks and the remainder broken into florets.
The steaks were dipped into a flavourful yogurt mixture prior to being browned in a skillet, and the florets were rolled in the remainder of the yogurt mixture.
Both the browned steaks and the florets were finished off by baking them in a moderate oven for about half an hour or so to perfection.
They smelled really good in the cooking and got our tastebuds really tingling with anticipation!
Beautifully coloured and wonderfully flavoured . . .with just enough zip! Indian food can often be incredibly spicy and hot, depending on the area of India it comes from.
It is much spicier in the Southern part than it is in the North.
Personally I could never eat a Madras or a Vindaloo. Chicken Tikka is as spicy as I get!
I served this with sticky jasmine rice and drizzled with some thinned yogurt to help cool down the spiciness a bit . . .
I also sprinkled my husband's portion with a few extra red chilies as he loves the extra heat . . . he could easily eat a Madras, without even blinking!
I presented them with lime wedges, ready to squeeze over every thing adding a lovely tang . . .
This was quite simply delicious. There is no other word for it. Healthy too!
Tandoori Cauliflower
Yield: 3 - 6
prep time: 10 Mcook time: 40 Mtotal time: 50 M
A simple yet incredibly delicious way and easy to cook cauliflower. You can use this as a side dish with a more substantial meal for six, or as a main dish for 2 to 3.
Ingredients:
- 1 medium cauliflower, leaves trimmed off and discarded
- 125g plain thick unsweetened yogurt (1/2 cup)
- 1 garlic clove, peeled and crushed
- 1 TBS of grated ginger
- 1 TBS of tandoori spice (see note below)
- salt and pepper to taste
- 1/2 TBS light olive oil
To serve:
- Thinned yogurt
- red chili flakes
- lime wedges
- steamed jasmine rice
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking tray with some aluminium foil. Spray lightly with low fat cooking spray. Set aside.
- Trim the cauliflower and cut 3 (1/2 inch thick) steaks out of the centre, slicing down horizontally. Break the remainder into florets.
- Heat the oil in a large skillet.
- Whisk together the yogurt and all of the spices and seasonings. Dip the cauliflower steaks into this mixture on both sides. Place cut sides down into the hot oil. Cook for 1 minute per side, flipping them over. Remove to the baking sheet. Take the cauliflower florets and stir them into the remaining yogurt mixture and scatter them over the baking tray.
- Roast in the preheated oven for 35 to 40 minutes, or until the point of a sharp knife slips easily without much force into the cauliflower.
- Serve hot with hot steamed rice. Drizzle with some thinned yogurt and red chilies (optional) and accompanied with lime wedges for squeezing over top. Delicious!
notes:
To make your own Tandoori Spice: Mix together until well combined, 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves. Store in an airtight container out of the light. Makes about 2 TBS.
This sure has been a weird summer weather-wise. It has fluctuated between being hot as hades and oddly autumnal. I suppose that old saying about the weather in the UK is true. It is very changeable and totally unreliable.
Thanks for visiting! Do come again!
I think one of my absolute favourite flavours is that of lemon. I could eat lemon anything until it comes out my ears and then some.
One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic,
separate into two distinct layers . . . one a lush lemon custard and
the other a fabulously tart lemon cake.
Lemon Sponge pudding is another. People can get quite fanciful with their naming of it, but it is all just the same thing. An exquisitely delicious lemon pudding, meant to be enjoyed!
There is nothing about that not to love. Nothing. My husband, he's not so fussed about lemon anything. I think he just tolerates it, which means when I make lemon anything I am stuck with lots of leftovers.
I know, it is hard for me to believe as well. How could anyone on earth not enjoy lemon??? It just doesn't seem natural.
Having lemon leftovers should not really be a problem, unless you are trying to watch your weight and maybe even take off a few pounds.
An extra couple of servings of anything lemon in this house is dangerous to me. I am always trying to watch my sugar intake and my waistline. Like any woman I suppose.
Whats a gal to do but to try to downsize things and that has been my labour lately. I have really been trying to get things down to feed just two so that I can cut down on our household waste and on my own "waist."
Its not that hard to do if you know what you are doing, and I do know what I am doing. Thankfully.
This is a dessert I used to make fairly often when entertaining at the Manor down south. I think lemon is a common love of ladies.
I did lemon desserts more than anything for their dinner parties and luncheons. I think one of the favourite ones I did was Frozen Lemon Souffles. They were magnificent.
For the regular sized dessert, you can find it here. Lemon Puddle Pudding. That serves 4 to 6 people. You can see how that would be rather dangerous in a house where only one loves lemon.
Its not exactly the same, I'll admit, but close enough . . .and sometimes close enough is good enough.
This differs in a couple ways. One, in that it uses buttermilk instead of regular milk. Using buttermilk lends a particular dense richness to the dish.
Butter milk also has a lovely tangy quality which goes very well with lemon.
If you have no buttermilk, take one TBS of lemon juice and put it in a cup along with 5 TBS whole milk and let it sit for 5 to 10 minutes until it clabbers.
This makes for even more lemony flavour I think. Can there ever be too much? Perhaps but in this case, it works well.
The other difference is that this uses plain flour instead of self rising flour. Because it is only for two servings, it did not need the oomph of any leavening.
The beaten egg white is enough to make it puff up beautifully, almost souffle like. It will sink when it starts to cool down however, so don't be alarmed.
The cake on the top is nice and buttery, and beautifully lemony. Mine cracked a bit on the top, which is not at all unsual.
I probably baked it for just a touch too long. You want it to have a gentle wobble. Not alot of a wobble, just a tiny bit.
The cake itself is nice and light in texture . . . and beneath . . .you have the pudding layer, with an almost curd like finish to it.
Don't get me started on Lemon Curd. It is just about my favourite thing on earth. If I could only bring one thing to a dessert island it would have to be a jar of lemon curd. No argument.
A rich creamy lemon curd . . . so lush and so delicious. There is a perfect layer of this on the bottom of this dessert. Cake on the top, lemon curd on the bottom.
The two together are heavenly bliss. This should be called Heavenly Bliss Lemon Cake for Two . . . .
Normally I would have a dollop of cream or clotted cream on top but
today we had none, so settled for a sweet dusting of icing sugar and
some raspberries.
Oh boy but this was some good. And it gave me a
chance to use my ceramic spoons. I only ever very rarely use them
because I don't want to risk them breaking!
Buttermilk Lemon Puddings for Two
Yield: 2
prep time: 10 Mcook time: 20 Mtotal time: 30 M
A favourite lemon pudding, lush, creamy and now . . . built just for two. It bakes like magic into two layers, one cake and one cream.
Ingredients:
- 1 large free range egg, at room temperature and divided
- 6 TBS granulated sugar
- 1 TBS fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 TBS butter, melted
- 3 TBS plain flour
- pinch fine sea salt
- 6 TBS buttermilk
- icing sugar to dust
- berries to garnish (optional)
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready two 240ml/8 ounce ramekins or custard cups ready.
- Place the egg white in a scrupulously clean glass bowl and set aside.
- Place the egg yolk in another bowl and whisk together with the sugar, lemon juice and zest. Whisk until light in colour. Whisk in the melted butter. Stir in the flour and salt.Whisk in the butermilk just until smooth. Don't over whisk.
- Whisk the egg whites with a clean whisk until soft peaks form. (If you lift the beaters from the bowl, they should mostly stand but the top will slightly fall over.) Fold these carefully into the lemon mixture without overmixing.
- Place the ramekins onto a small baking sheet for ease of transfer.
- Bake in the preheated oven for 20 to 25 minutes. When done they will be mostly set, but still a bit wobbly in the centre, and slightly golden brown around the edges.
- Let cool slightly before serving. Dust with icing sugar and garnish with berries to serve. Serve warm or at room temperature.
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