Yes, Dear Readers, there will be tantalising smells from YumYum HQ later on today.. for SHE plans to do some baking.
A Souffled Egg & Bacon Tart recipe that is an old favourite is on the menu and one each of Chilli & Herb Cornbread. I love Cornbread and there is nothing more delicious than Cornbread with either dried Dill or Thyme.
However, Cornbread recipes abound.. what do not are Souffléd Tart recipes, so here it is! SHE is feeling generous and kind because.. SHE slept well (for a change) and old Sun is playing outside!
YOU need a 23cm x 4cm loose bottomed Tart tin.
Ingredients.1 Teaspoon of Sunflower Oil.
25g plain Flour.
200g thick cut smoked streaky Bacon.
50g unsalted Butter. 175ml whole Milk, warmed.
3 medium Eggs separated.
100g finely grated hard Cheddar Cheese.
150ml Double Cream.
Salt & freshly ground Pepper.
1/4 teaspoon grated Nutmeg.
Pastry.
225g Plain Flour. 65g of both Butter & Lard, both chilled & cut into small pieces. Cold Water.
Method. 1st Part. For the pastry, put flour into food processor with butter, lard & 1/2 tsp of salt. Mix till it looks like fine crumbs. Put into bowl, stir in 2tbs of cold water water, stir till everything comes together, then turn out & knead till smooth. Roll out pastry, line tart tin, prick bottom of pastry base with a fork & chill in fridge for 2minutes.
Preheat oven to 200C / Gas mark 6.
Line the pastry case with greaseproof paper & fill
with a thin layer of Baking Beans. Bake for 15-20 mins. Remove Beans & paper, return to oven for another 5mins till the base is crisp & golden.
2nd Part. Heat oil in a frying oan over a high heat, add bacon, fry till lightly golden. Set aside. Melt butter in another pan, add flour, cook for 1 min. Remove from heat, stir in milk, return to heat & bring to boil, stirring till smooth. Add cheese & cream, stir, then add nutmeg, bacon and salt & pepper to taste.
3rd Part. Lower oven to 180C. Stir egg yolks into sauce, Whisk egg whites into soft peaks, then fold
into sauce. Pour mix into pastry case, bake for
20min, covering with sheet of tin foil for last 10mins, until the souffle puffs up, is set and golden brown.
Eat perhaps with a Rocket Salad and enjoy with
OUR very best wishes!
WE are breaking OUR fast with Buttered Eggs. So I have to flap.. vertical take-off mode needed as was lolling on bed..
GeeGee Parrot.
May 16th, 2013.
A Souffled Egg & Bacon Tart recipe that is an old favourite is on the menu and one each of Chilli & Herb Cornbread. I love Cornbread and there is nothing more delicious than Cornbread with either dried Dill or Thyme.
However, Cornbread recipes abound.. what do not are Souffléd Tart recipes, so here it is! SHE is feeling generous and kind because.. SHE slept well (for a change) and old Sun is playing outside!
YOU need a 23cm x 4cm loose bottomed Tart tin.
Ingredients.1 Teaspoon of Sunflower Oil.
25g plain Flour.
200g thick cut smoked streaky Bacon.
50g unsalted Butter. 175ml whole Milk, warmed.
3 medium Eggs separated.
100g finely grated hard Cheddar Cheese.
150ml Double Cream.
Salt & freshly ground Pepper.
1/4 teaspoon grated Nutmeg.
Pastry.
225g Plain Flour. 65g of both Butter & Lard, both chilled & cut into small pieces. Cold Water.
Method. 1st Part. For the pastry, put flour into food processor with butter, lard & 1/2 tsp of salt. Mix till it looks like fine crumbs. Put into bowl, stir in 2tbs of cold water water, stir till everything comes together, then turn out & knead till smooth. Roll out pastry, line tart tin, prick bottom of pastry base with a fork & chill in fridge for 2minutes.
Preheat oven to 200C / Gas mark 6.
Line the pastry case with greaseproof paper & fill
with a thin layer of Baking Beans. Bake for 15-20 mins. Remove Beans & paper, return to oven for another 5mins till the base is crisp & golden.
2nd Part. Heat oil in a frying oan over a high heat, add bacon, fry till lightly golden. Set aside. Melt butter in another pan, add flour, cook for 1 min. Remove from heat, stir in milk, return to heat & bring to boil, stirring till smooth. Add cheese & cream, stir, then add nutmeg, bacon and salt & pepper to taste.
3rd Part. Lower oven to 180C. Stir egg yolks into sauce, Whisk egg whites into soft peaks, then fold
into sauce. Pour mix into pastry case, bake for
20min, covering with sheet of tin foil for last 10mins, until the souffle puffs up, is set and golden brown.
Eat perhaps with a Rocket Salad and enjoy with
OUR very best wishes!
WE are breaking OUR fast with Buttered Eggs. So I have to flap.. vertical take-off mode needed as was lolling on bed..
GeeGee Parrot.
May 16th, 2013.
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