Potato salad with bacon and spring onions for 2 persons

Ingredients

4 potatoes
2 spring onions
100 grams bacon Strips
1-2 El Mayonnaise
Pinch of salt and pepper

Instructions

Peel the potatoes and cut the potatoes into cubes.
Boil the potato cubes for about 15 minutes.

Meanwhile cut the spring onions into rings and bake the bacon slices crispy in a pan without oil.

When the potatoes are cooked, pour the water off and add the mayo,
Pinch of salt and pepper, the bacon strips and the spring onions.

Mix everything well and ready, is your potato salad.

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Leek in bacon rolls recipe for 5 persons

Ingredients

5 thick or 10 thin leeks
Salt, 5 slices by rain bacon
30 grams butter
30 grams flour
1.1/2 DL Milk 1.1/2 dl cooking wet of the leeks
Nutmeg
50 grams ground Parmesan cheese.

Instructions

Remove the roots and the green portions of the leeks.

Wash them carefully and cook them with salt 10 minutes half cooked.

Let the leeks drain well, roll them into slices of bacon and place them in the butter-greased oven dish.

Now prepare the sauce by melting the butter and then stirring smoothly with the flour.

Add all the stirring small bits of hot milk until it becomes a thick sauce.

Let it boil.

Finally, stir 1.1/2 dl boiling wet the leeks with some nutmeg.

Pour the sauce around the leeks and sprinkle the cheese over it.

Leave it 20 minutes in the oven gratin at 190 a 205 degrees

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Bacon Deviled Eggs
Serves 24

Ingredients

12 large eggs
½ cup mayonnaise
2 teaspoons Dijon or whole-grain mustard
2 teaspoons yellow mustard
½ teaspoon Worcestershire sauce
3 tablespoons chopped fresh chives, plus 1 tablespoon for garnish
3 tablespoons finely chopped cooked bacon, plus 1 tablespoon more for garnish Salt
Freshly cracked black pepper

GARNISHES

Fresh dill, lightly chopped
Thinly sliced radishes
Paprika

instructions

1.Fill a large pot with water about 5 inches high and bring the water to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water boils. Using a large spoon, lower the eggs into the boiling water. After a few eggs, the water will cool and stop boiling. That’s okay. Once the last egg is in, cook them for 11 to 12 minutes, occasionally stirring gently. Use the spoon to transfer the eggs to a large bowl filled with ice water. Let cool for 5 minutes.

2.Peel the eggs, rinse off any shell bits, and pat them dry. Slice the eggs in half the long way and carefully spoon the yolks into a medium bowl (if you’re mixing by hand) or the bowl of a food processor fitted with the regular chopping blade (if you’re mixing in a machine). Place the egg white halves on a serving platter.

3.To the egg yolks, add the mayonnaise and both mustards. Mash and stir with a fork or blend until
smooth in a food processor. If using a processor, transfer the mixture now to a medium bowl. Stir in the Worcestershire sauce, chives, and bacon bits. Season to taste with salt and pepper.

4.Spoon about 2 heaping teaspoons into each egg white. Top with more chives, bacon, dill, thinly sliced radish, and a sprinkling of paprika just before serving. The eggs are best within 2 days of preparing. Serve chilled.

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Ingredients

• 300 grams of spaghetti
• 125 ml whipping cream
• 2 free range eggs
• 125 gram lean Bacon strips
• 2 cloves of garlic
• 75 grams grated cheese
• 4 sprigs of parsley
• salt and pepper

Instructions

1 bring water to a boil. Cook the spaghetti in 8 minutes.

2 beat the eggs. Stir in the cream, salt and pepper.

3 fry the bacon for 5 minutes in a frying pan.

4 Press the garlic and let those 2 minutes baking.

5 pour the spaghetti. Do this back into the pan.

6 Stir the egg mixture by the spaghetti. Preheat this well.

7 now mix the bacon with garlic and grated cheese through.

8 cut the parsley. Sprinkle it over the spaghetti.

Tip • serve with cucumber slices and tomatoes.

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Steamed Rice Cakes with Bacon and Caramelized Onions Suman nga Baboy

Ingredients

Makes 8 suman squares
3 dried shiitake mushrooms
⁄2 cup (125 ml) rice wine
⁄3 cup (150 ml) hot Chicken Stock
(see page 15)
3 slices bacon, diced
1 small yellow onion, diced
1 cup (200 g) uncooked glutinous
rice
1 cup (250 ml) coconut milk
⁄4 teaspoon salt
⁄4 teaspoon freshly ground black pepper
1 (10-oz/280-g) package banana leaves, thawed

Instructions


Soak the mushrooms: Combine the dried mushrooms, rice wine, and hot chicken broth in a medium bowl. Soak the mushrooms for 15 to 20 minutes until caps are tender. Remove the mushrooms and squeeze the excess liquid back into the bowl. Cut off and discard the mushroom stems. Slice the mushroom caps thinly. Set the mushrooms and soaking liquid aside.

Cook the rice: Heat a medium skillet (2 to 3 quarts/liters) over medium heat. Add the diced bacon. Cook and stir the bacon for 4 to 5 minutes until much of the fat is rendered out. Add the onion and sauté another 5 to 7 minutes until the onion begins to caramelize and turns a golden color. Add the glutinous rice and stir to coat with oil. Deglaze the pan with the mushroom soaking liquid, scraping off any browned bits from the bottom of the pan.

Add the coconut milk, sliced mushrooms, salt, and pepper. Simmer the rice for 12 to 15 minutes, stirring frequently, until the rice has absorbed all of the liquid. The rice should be very thick and sticky but still firm when you bite into it.

Form and cool the rice: Turn the rice out into a 9 by 9-inch (23 by 23-cm)-square baking dish and press it into a 2-inch (5 cm)-thick block. Molding the rice this way will allow you to cut even blocks, which makes for easy wrapping. Cool the rice completely. Use a knife to cut 8 equal-sized blocks just slightly over 2 by 2 inches (5 by 5 cm)-square.

Wrap the suman:

Step 1. Prepare the banana leaves by running both sides of each leaf under hot water and wiping dry with paper towels. Lay one leaf horizontally in front of you. Starting from the bottom edge closest to you, cut the leaf into 4-inch (10 cm)-wide strips, at least 6 inches (15 cm) tall from top to bottom. Each strip will be used to wrap a single suman block so make sure you have enough strips for the number of blocks.

Step 2. Cut an equal number of 1⁄4-inch (1⁄2-cm) leaf strips. These thin strips will be used to tie the suman closed, like a ribbon.

Step 3. Center 1 rice block on the bottom edge of a leaf strip. Pull the bottom edge over the rice and roll the block in the leaf like a gift. Fold in the sides and hold them secured with your fingers. Tie the 1⁄4-inch (1⁄2-cm) leaf strip around the block so that it holds the sides and top edge closed. Tie the “ribbon” into a knot. Continue wrapping the remaining blocks of suman.

Steam the suman: Place the wrapped blocks in your steamer and steam for 50 minutes. Cool slightly before serving. Serve with Edam butter and mushroom dipping sauce.

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