So pancakes are all well and good, fluffy American pancakes are even better but to take it to the next level you need bacon. Serious bacon.
I'm talking salty, sweet and delicious!
So whip up some fluffy stacks and then fry up the good stuff - smoked streaky rashers. I don't object to a little butter to get them going...
Take the bacon out of the pan (fried not grilled- it is the weekend!) and drain on some kitchen paper. In your pan still over a low heat add a spoonful of golden syrup (maple syrup works equally well). When it's bubbly throw your bacon back in until its glazed- 3 mins max.
Then serve straight over a pancake stack.
Yum. Take that Sunday!
Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
25 February 2013
08 July 2012
To Oat, or not to Oat?
The Little Kitchen were generously sent a few Oatly samples to try as part of our healthy eating plan. Oatly says it is made entirely from oats, which is one of the most beneficial foods you can eat. For those who don't know, oats contain a balance of protein, carbohydrates and vegetable-based, unsaturated fats; containing fibre, basically it's good for your stomach and heart.
Oatly is a great alternative for people who want to eat naturally healthy food and doesn't contain milk or soya, so good news for those intolerant, however, if like Kate, you are intolerant to oats, then Oatly is probably a no-go.
I attempted to try out a few of the recipes on the Oatly website (http://www.oatly.co.uk/), however as we are currently a blender down, my choices were limited. Instead, I thought I would go back to basics and see what the drinks tasted like on their own. The original Oatly looks a bit what I can only describe as dirty milk. However, don't let that put you off, it tastes just like milk with a dashing of oat flavour. This all sounds like obvious stuff, but you'd be surprised at how strange it is to try this for the first time. I had this in my cereal, and even made a scrambled egg with it, which albeit made my egg look a bit ill but tasted exactly the same as you would if using standard milk. I even used it in my porridge, and if you like the taste of oats, then this is definitely the thing for you.
The chocolate drink can be consumed either hot or cold, used to make a coffee or a chocolate milkshake, this drink is the more accessible one for everyday drinkage on its own.
The cream alternative, for me, is my favourite. I rarely use, or like to use cream when cooking just because it feels quite fatty to eat, so the Oatly Alternative to Cream is perfect. It will even go nicely with strawberries, ideal if you want to re-live Wimbledon...or the whole of Summer in fact.
The only thing that holds it back is that the new design doesn't really help to make Oatly more appealing, if anything it still makes it look quite a specialised drink. And you have to like the taste of oats. Oatly is a brilliant alternative to milk or soya drinks, the healthy factors are definitely what makes Oatly better than the rest.
Oatly is a great alternative for people who want to eat naturally healthy food and doesn't contain milk or soya, so good news for those intolerant, however, if like Kate, you are intolerant to oats, then Oatly is probably a no-go.
I attempted to try out a few of the recipes on the Oatly website (http://www.oatly.co.uk/), however as we are currently a blender down, my choices were limited. Instead, I thought I would go back to basics and see what the drinks tasted like on their own. The original Oatly looks a bit what I can only describe as dirty milk. However, don't let that put you off, it tastes just like milk with a dashing of oat flavour. This all sounds like obvious stuff, but you'd be surprised at how strange it is to try this for the first time. I had this in my cereal, and even made a scrambled egg with it, which albeit made my egg look a bit ill but tasted exactly the same as you would if using standard milk. I even used it in my porridge, and if you like the taste of oats, then this is definitely the thing for you. The chocolate drink can be consumed either hot or cold, used to make a coffee or a chocolate milkshake, this drink is the more accessible one for everyday drinkage on its own.
The cream alternative, for me, is my favourite. I rarely use, or like to use cream when cooking just because it feels quite fatty to eat, so the Oatly Alternative to Cream is perfect. It will even go nicely with strawberries, ideal if you want to re-live Wimbledon...or the whole of Summer in fact.
The only thing that holds it back is that the new design doesn't really help to make Oatly more appealing, if anything it still makes it look quite a specialised drink. And you have to like the taste of oats. Oatly is a brilliant alternative to milk or soya drinks, the healthy factors are definitely what makes Oatly better than the rest.
...Oatly Revisited
I had some Oatly cream leftover so decided to concoct a carbonara style dish fused with an oriental mix. Basically, I got home from work and found what was left in my fridge; bacon lardons, stir fry veg, pasta and Oatly. I must say, I have a habit of mixing up ingredients together, sometimes it works, sometimes it doesn't - this one definitely works! Here's the result:
02 April 2012
Savory Spinach, Pancetta and Cheddar Muffins
MAKES 12 MUFFINS
20 MINS PREPARATION
15-18 MINS COOKING TIME
1 tsp vegetable oil, for greasing
100g pancetta (or roughly chopped, smoked bacon)
100g spinach
250g plain flour
1 tsp coarse sea salt
2 tsp baking powder
70g strong cheddar, coarsely grated
2 medium eggs, beaten
75g unsalted butter, melted and left to cool
250ml buttermilk (or 220ml soured cream and 30ml milk)
small bunch of chives or a handful of finely chopped spring onions
1. Preheat the oven to 200 C/fan 180 C/gas 6. Grease and line a 12-hole muffin tin with muffin cases. Fry the pancetta in a dry pan for 3-4 minutes until crispy (if you are using bacon add a splash of oil). Remove from the heat and set aside the pancetta to drain on kitchen paper.
2. Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle (thanks delicious magazine for this tip!). Refresh under cold water then use your hands to squeeze out as much liquid as possible. Transfer to a chopping board and chop finely.
3. Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl, or mixing jug, combine the beaten eggs, cooled melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir using a spatula until just combined.
Fold in the cooled pancetta, chopped spinach and chives (or spring onions) until everything is evenly mixed but the batter is still a bit lumpy. By mixing these in without over mixing you will achieve fluffier, lighter muffins.
4. Spoon out the batter equally among the cases, sprinkle over the remaining cheese and then bake for 18-20 minutes or until a skewer inserted into the middle of the muffin comes out clean. Remove from the tins and place on a cooling rack until ready to serve.
219 kcals PER MUFFIN
15-18 MINS COOKING TIME
1 tsp vegetable oil, for greasing
100g pancetta (or roughly chopped, smoked bacon)
100g spinach
250g plain flour
1 tsp coarse sea salt
2 tsp baking powder
70g strong cheddar, coarsely grated
2 medium eggs, beaten
75g unsalted butter, melted and left to cool
250ml buttermilk (or 220ml soured cream and 30ml milk)
small bunch of chives or a handful of finely chopped spring onions
1. Preheat the oven to 200 C/fan 180 C/gas 6. Grease and line a 12-hole muffin tin with muffin cases. Fry the pancetta in a dry pan for 3-4 minutes until crispy (if you are using bacon add a splash of oil). Remove from the heat and set aside the pancetta to drain on kitchen paper.
2. Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle (thanks delicious magazine for this tip!). Refresh under cold water then use your hands to squeeze out as much liquid as possible. Transfer to a chopping board and chop finely.
3. Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl, or mixing jug, combine the beaten eggs, cooled melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir using a spatula until just combined.
Fold in the cooled pancetta, chopped spinach and chives (or spring onions) until everything is evenly mixed but the batter is still a bit lumpy. By mixing these in without over mixing you will achieve fluffier, lighter muffins.
4. Spoon out the batter equally among the cases, sprinkle over the remaining cheese and then bake for 18-20 minutes or until a skewer inserted into the middle of the muffin comes out clean. Remove from the tins and place on a cooling rack until ready to serve.
219 kcals PER MUFFIN
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