Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Fried Bacon and Cheese Sandwich June 13, 2015

Filed under: Bacon,Cheese,Sandwich bread — dogsmum @ 5:34 pm
Tags: , , , , , ,

Well I found a picture of this on Facebook and just had to try it.

You’ll need to make a cheese sandwich.

Bacon 1 Don’t use any butter, just cheese between two slices of your prefered bread.

Bacon 2

 

Put a small amount of oil into a frying pan and start to heat it while you wrap your sandwich.

Wrap the sandwich with bacon, covering the bread completely.

Bacon 3I used shortback bacon (as that’s what I had in the fridge) but I think streaky would work well too.

Place the bacon wrapped sandwich into the frying pan and fry each side for about 5 minutes, longer if you like your bacon very crispy.

Bacon 4Once the bacon is cooked, cut in half and serve, to yourself if your like me 🙂

Bacon 5I could actually only eat half of this, but boy it was good!

You could also add tomato, onion, slices of sweet pepper or anything else you can think of with the cheese.

 

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Beetroot and Feta Flan March 13, 2015

Beetroot & Feta

Cheese is an ideal partner for sweet beetroot. Serve hot or cold. It’ll keep for 2-3 days in the fridge.

Ingredients

175g vacuum-packed beeroot, roughly chopped

400g shortcrust pastry

2 large eggs

200g creme fraiche

1 tsp chopped thyme

100g red leicester cheese, grated

50g feta, crumbled

Method

Preheat oven to 200c/gas 6.

Put the beetroot in a greased roasting tin and cook for 15 minutes. Mash slightly.

On a floured surface, roll out the pastry to line a 23cm flan tin. Prick the pastry base with a fork.

Cover with a sheet of baking parchment then fill with baking beans. Bake for 10 minutes. Remove the beans and bake for another 5 minutes.

Turn the oven down to 180c/gas 4.

Beat the eggs and creme fraiche together. Season with pepper and add the thyme and 75g of the red leicester cheese. Pour into the pastry case.

Top with the beetroot, the remaining red leicester and the crumbled feta.

Bake for 25 minutes, or until just set.

 

Cheesy Muffins August 2, 2012

These are really easy to make and are lovely hot straight out of the oven, or cold for lunchboxes and picnics.

Ingredients

2 cups of grated cheese (mature cheddar works well)

1 1/2 cups self raising flour

1 Tbsp sugar

1/2 tsp paprika, mustard powder or cayenne chilli pepper

1 egg

1 cup of milk

Optional extras – 1 tsp fresh chopped herbs, or 1/2 tsp dried herbs; 2 oz chopped roasted vegetables, well drained tinned sweetcorn or chopped cooked bacon.

Method

Preheat oven to 200C/gas mark 6.

Mix egg and milk in a jug.

Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you’re using them).

Add the egg and milk and fold in gently (the mixture is supposed to be lumpy.)

Spoon mixture into a greased muffin tin (or into 12 muffin cases in a muffin tin.)

Bake for 12-15 minutes until firm and golden brown.

Tip: these do tend to stick to the muffin cases so you might be better off just greasing the muffin tins, then turn out once cooled.

 

Cream Cheese Chocolate Chip Cookies May 9, 2012

The amount of butter for a traditional chocolate chip cookie is reduced and replaced with a good dose of cream cheese. These cookies are a little cake-y and just the right amount of sweet.

 

Ingredients

 

2  1/2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

8 oz cream cheese, softened

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1  1/2 tsp vanilla extract

1  1/2 cups chocolate chips

 

Method

 

Preheat oven to 175C/350F/gas mark 4. Line baking sheets with baking parchment.

Whisk together the flour, baking powder, and salt. Set aside.

Beat butter, cream cheese, sugar, and brown sugar until fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, mixing until combined. Add chocolate chips, stirring until dough is thoroughly mixed.

Drop dough by tablespoonfuls onto prepared pans. Bake 12-15 minutes, or until edges are lightly browned. (These cookies will not brown like classic chocolate chip cookies.)

Cool cookies completely on pan on wire racks.

Makes about 4 dozen cookies.

 

 

 
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