Soft and Chewy Peanut Butter Cookies

 Do you like peanut butter as much as I do?  I am betting you don't, or maybe you do, but whatever the case I bet I eat peanut butter in one way or another every day.   Usually its a piece of toast and peanut butter or a slice of bread with peanut butter on it . . .  but every once in a while I bake myself a peanut butter treat.

 

Sometimes it will be a cake and sometimes it will be peanut butter cookies.  I have tried a lot of different peanut butter cookie recipes in my life time, but I always come back to this one because it is my favourite.



 It's my favourite because the cookies end up big and soft and chewy.



Just perfect for enjoying with a nice tall glass of milk for dunking . . .

 

Not too sweet . . .  with just the right amount of peanut butter flavour . . .  almost fudgy.  Perfect for the lunch box, or the picnic box, or . . .  just for eating.

 

It's makes just the right amount of cookies for a couple of days, which suits me to a "T."   Any more than that and I would be tempted to make a right pig of myself.  Bake em and you'll soon see what I am talking about.

 *Soft and Chewy Peanut Butter Cookies*
Makes about 18 (3 inch) cookies

Printable Recipe  

This makes lovely big soft and chewy peanut butter cookies. Perfect for stuffing into the lunch box, or just for enjoying with a nice tall glass of cold milk after school. 

85g of butter, softened (6 TBS)

200g  light brown muscovado sugar (1 cup packed, can use just soft light brown sugar)

1/2 tsp salt

340g of creamy peanut butter (1 1/3 cups)

1 large free range egg

2 tsp vanilla extract

140g plus 2 TBS of plain flour (1 cup plus 2 TBS)

1/2 tsp of bicarbonate of soda (baking soda) 

Preheat the oven to 90*C/375*F/ gas mark 5.  Line two baking sheets with baking paper set aside. 

Cream the butter and sugar together until light and fluffy.   Beat in the salt and peanut butter.   Beat in the egg and vanilla.  Sift in the flour and soda.   Mix to form a soft dough.  Divide the dough equally into 18 portions and roll each between the palms of your hand into a round ball.  Place on the baking sheets, about 2 1/2 inches apart.  Press down lightly using a floured fork, first one day and then the other to make a cross hatch pattern and pressing them only to about 1 inch thickness. 

Bake until light golden brown and puffed, about 8 to 10 minutes, turning the pans around halfway through the baking time.   Allow to cool on the pan for five minutes before scooping off onto a wire rack to cool completely.   Store in an airtight container for up to 2 days.

Read More

Some really tasty Potato Bites

One of the things I love about having a food blog is the opportunity which I am afforded to try out new things.   As a person who loves to try new things, this is a win/win situation.  I get to try them and tell you about them, and the companies get a bit of press.   Recently the people from Bannisters' Farm sent me some of their new Potato Bites to try out. I love the Bannisters' products and have been a big fan of their frozen baked potatoes for a while now.  They are a staple ingredient in my freezer.   I normally opt to bake them in the oven, rather than microwave them, but the option is there is you are wanting a quick fix for a baked potato supper. 



These mini loaded potato skins are absolutely packed with deliciously moreish, melt-in-your-mouth fillings. They’re perfect as a quick, hot and tasty snack or for sharing with friends. They’re traditionally baked, gluten free, wholesome good food, and come in three delicious flavours.   The Cheese and Onion ones  . . .



And the Cheese & Jalapeno ones.

They also have Cheese and Bacon ones.  I was only sent the Cheese and Onion and the Cheese and Jalapeno ones.

 

They are really convenient to use.  Just pop them onto a baking tray and bang them into a hot oven.  (The package tells you how)



And in due course you are rewarded with some very tasty potato snacks to share and gobble up!




What better combination than British cheddar cheese and British Monterey Jack, blended together with the piquancy of onion pieces. Deliciously moreish and meltingly good. These were my favourite ones, the Cheese and Onion Bites.   They had a generous topping and were very well flavoured.  I enjoyed mine with a bit of sour cream for dipping, cuz I am a glutton.



For those with much stronger tastebuds I recommend Cheese and Jalapeno ones.   They may be small but these mini loaded potato skins pack a real punch! With a blend of two British Cheeses and a sprinkling of Jalapeno, they’re sure to wake tired taste buds.  Todd really enjoyed these.   Ariana and I found them too hot for our taste buds.  WE are tastebud wimps!


These mini loaded potato skins are best cooked in the oven. But if you can't wait for 20 minutes, then you can use your microwave instead. They'll be a little less crispy, but still just as tasty.  


I can imagine that these would be great nibbles for your guests during the holidays while they are waiting for dinner to be served, or for those nights when you get together as a group to watch sport or films on the telly.   They would also make the perfect bite to share on the upcoming BonFire Night!   These are simply fantastic cooked on your barbeque too.  For further information on how you can do this,  just have a gander at the back of one of the Bites packs.

To find out more about the people at Bannisters' and their products do check out their webpage HERE.

Follow them on Facebook
Follow them on Twitter
Follow them on Pinterest

Available in all the major grocery shops here in the UK.

Thanks to the Bannisters' people for sending me these scrumptious bites to try!

Disclaimer:  Although I was sent free product to try, any and all opinions are my own.

Read More

Green Pepper Steak

This is one of those quick, easy and simple recipes that every cook should have up their sleeves.  I wish I had a pound for every time I have cooked this over the past 45 years or so . . .  I'd be a very rich woman!  Green Pepper Steak is one of those delightfully quick and tasty dishes that goes together in a flash and can be on the table in not much more than half an hour or so.




It's fairly economical as well, as it stretches a little bit of meat to heartily feed four people . . .  with the addition of some peppers, onions, garlic and tomatoes.  I will wager it fulfills the requirement for at least two of your five a day . . .



I love the crunchiness of the vegetables and the full flavoured mixture of the ginger, soy and garlic that almost marinates the meat as it simmers to fork tender . . .



The tomatoes add a touch of colour and sweetness, and maybe even a bit of richness to the dish.  In any case whatever . . .  it all marries beautifully and makes for a tantalizingly simple and quick weeknight supper.  All you need do is to cook some rice and Bob's your uncle.

*Green Pepper Steak*

Serves 4

Printable Recipe  

Delicious and simple.  One of Todd's favourite meals that I serve with some steamed basamati rice.
  

1 pound of rump steak

60ml soy sauce (1/4 cup)

1 clove of garlic, peeled and minced

1 12 tsp fresh ginger, peeled and grated

2 TBS mild flavoured cooking oil

1 bunch of spring onions, thinly sliced

2 green peppers, thinly sliced

1 rib of celery, thinly sliced

1 TBS cornstarch

1 cup water

2 tomatoes, cored and cut into wedges

salt and black pepper to taste   

Slice the steak across the grain into thin strips, about 1/8 inch thick.  Whisk together the soy sauce, garlic, and ginger.   Add the steak and toss well together.  Heat the oil in a large deep skillet.   Add the steak.  Cook, stirring, over medium hight until browned.  Cover and simmer for about half an hour, until nice and tender.  Return the heat to high and add the spring onions, peppers and celery. 


 


Cook, stirring for about 10 minutes, until the vegetables are crispy tender.   Whisk together the flour and corn starch.   Add to the pan and cook, stirring for 4 to 5 minutes, until nicely thickened.   Add the tomatoes and heat through.   Serve hot.

Read More

Coconut and Lime Glazed Banana Muffins, a taste of the Tropics!

 

One fruit that I am not overly fond of is bananas.  You will never see me peeling a banana and eating it like that.  They just don't appeal to me in that way.   If you slice them into a bowl and add lashings of warm custard, or  scatter slices of them over a bowl of crisp rice cereal. . .  they somehow become much more appealing to me. 






I cannot resist a nice thick slice of banana cream pie . . . and when they are really ripe, mashed and baked into cakes or muffins or squares . . . well, they are bliss, pure and utter bliss.



My father's family eats them mashed and stirred into whipped egg whites . . . I'm not sure what that is called, and I have never eaten it myself.  I think it's a French Canadian thing . . . or maybe just a Villeneuve thing.  I don't know for sure.

 

These Coconut Lime Glazed Banana Muffins are one of my favorite Banana Muffins.  You get a lovely moist banana muffin . . . dense and filled with awesome banana flavour, vanilla and just a hint of lemon . . .



The  muffin is then glazed while still warm with a tangy lime and coconut glaze icing.  Just like a nice little snowy cap of Caribbean goodness.



These are pretty hard to resist.  You can freeze them as well . . . without the topping.  I expect that you could probably even freeze them with the glaze, but I never have so I couldn't say really for sure.



If you  want even more Caribbean flavor, substitute rum flavoring for the vanilla.  Or charge them up by adding some chopped toasted pecans or macadamia nuts.  Now that sounds like a very moreish addition, don't you think??

 

*Coconut Lime Glazed Banana Muffins*
Makes 12
Printable Recipe

Moist and full of banana flavour these muffins on their own are pretty wonderful.  When you add this delicious coconut lime glaze though, they go from being simply wonderful to full on moorish . . . they're almost too dangerous to have around!

1 1/2 cups flour (210g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large very ripe bananas, mashed
3/4 cup sugar (144g)
1 large egg, beaten
1/3 cup butter, melted (76g)
1 tsp vanilla extract
1/2 tsp lemon extract
GLAZE:
The juice of one lime
1/2 cup sifted icing sugar (65g)
2 TBS flaked unsweetened coconut



Preheat the oven to 180*C/375*F/gas mark 4.  Grease a 12 cup muffin pan really well (or line with paper liners) and set aside.

Whisk the flour, soda, baking powder and salt together in a large bowl.  Whisk together the bananas, sugar, egg, butter, vanilla and lemon extract.  Pour the wet mixture into the dry mixture and fold them together, mixing them together only until the dry ingredients are moistened.  Spoon the batter into the muffin cups filling them about 3/4 full.  Bake for about 20 minutes or until they test done.  A toothpick inserted in the center should come out clean.  Remove the pan to a wire rack to cool for ten minutes before removing the muffins from the pan.  Place them back on the wire rack and spoon the glaze over them while still warm.

To make the glaze, stir all the glaze ingredients together until smooth.

Read More

A Delicious One Pan Autumn Warmer

   

I have a love affair going with the Bratwurst sausages.   Todd and I love German Food full stop.  It's one of our favourite places to visit . . .  I had the most delicious brats and sauerkraut once when we were there.  



The photograph I took doesn't really do it justice.  It was absolutely flippin delicious!  Boiled potatoes . . .  that tangy kraut, perfectly cooked and a grilled brat.  So good!  You know something is fabulous when six years later you are still thinking about it!  Me-thinks I best start saving my pennies to go back!

I often freeze half of the package of Bratwurst when I buy it, because well . . . we are a small family, and we can only eat so much.  Mitzie loves it too.  It's a good thing it's a rare treat!

I had bought a turkey crown for Christmas the other day and in order to fit it into the freezer, I had to take something out and so I took out some Brats I had frozen and a few other bits.   I didn't f have any kraut in the cupboard however . . . what to do, what to do.  

I decided to make a one pot supper, using the Brats, some potatoes and a bit of sliced white cabbage.  I  sliced the Brats into coins and browned them on both sides along with a chopped onion.  I then added the potatoes, cut into cubes (no need to peel) and some sliced cabbage.  I braised the mixture in a bit of chicken stock until the potatoes were fork tender.    

I then added some double cream (just a touch) and some grated cheese, half stirred in with the cream  to make a creamy sauce. . . and other half sprinkled on top.  I then popped the whole dish under the grill to melt the cheese to a bubbling golden brown.  

The end result was so delicious and so easy to make as well.  I love it when I am inspired to just take what I have and put it together into something magically delicious.  I guess I find that pretty easy because I have been cooking for years and years.  I kind of know by now what works and what doesn't.  It guess it comes with practice. 

Don't worry though I am always happy to share.  I do hope you will give this a go and that you come back and tell me how much you enjoyed it!  We thought it was fabulous and it's become a new favourite with us.  OH, and I used low fat cheddar which worked really well.  Normally the lower fat stuff won't.  It was Pilgrim 30% lower fat strong cheddar.  It worked just wonderfully.  

 

*Brat and Spud Autumn Warmer*

Serves 4

Printable Recipe   

A deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes.  A touch of cream and cheese are it's crowning glory!

1 TBS olive oil

1 pound bratwurst sausage, sliced into coins

1 medium onion, peeled and diced

2 cloves of garlic, peeled and minced

2 cup chicken broth

1/2 small white cabbage, thinly sliced

4 medium red potatoes, washed and cut into cubes
salt and black pepper to taste

cayenne pepper to taste

125ml of heavy cream (1/2 cup)

125g of grated cheddar cheese (1 cup)   

Add the oil to an oven safe skillet.   Heat over medium high heat just until it shimmers.  Add the bratwurst and onions.  Cook, stirring until the sausage is browned and the onions are softened.   Add the garlic and cook just until fragrant.Stir in the cabbage and potatoes.  Cook, stirring for a few minutes.  Season and then add the chicken stock.  Bring to the boil, then reduce to a slow simmer.  Cover and cook until the potatoes are fork tender and most of the liquid has been absorbed.   Gently stir in the cream and half of the cheese.  Heat through.




Turn on the grill.  Scatter the remaining cheese over top of the mixture in the pan and then pop under the grill until the cheese is melted and bubbling and beginning to brown lightly.  Remove and serve.

Read More

Posh Spice

Prestat's NEW Orange & Cardamom Chai Thins

Velvety Milk Chocolate Thins, Orange and Cardamom Chai £11.50

Prestat, chocolatier to Her Majesty The Queen, has launched some fabulous NEW Orange & cardamom Chai Thins - a perfect treat to enjoy over Diwali.  The thin disks of velvety milk chocolate have just received the Gold Great Taste Award, and are infused with Mediterranean Orange Oil, Cardamom and Chai - producing the taste equivalent of a fabulous firework and the vibrant colours of Rajasthan!

In 1902, a chocolate shop called Prestat was opened in London by descendants of Louis, Dufour, the man who created the world's first recorded chocolate truffle in Champray, France in 1896.  Prestat's reputation for making exquisite handmade chocolates quickly spread and before too long, maharajas, sultans, presidents and stars of the stage and screen had all experienced the delight that only the finest chocolate can bring.  Granted a Royal Warrant, Prestat chocolates continue to be served at every major state banquet.

Prestat is one of the few British Artisan chocolatiers to make all it's own chocolates, giving it completely control of recipes and the sourcing of ingredients as well as the opportunity to nurture the traditional skills needed to create it's handcrafted chocolates.

For more infomation and stockist details check out their web page at www.prestat.co.uk

Read More

Creamy Chicken, Broccoli & Cheese Soup

 





When I was growing up we never, ever had broccoli to eat. I had never even heard of the stuff. My dad would only ever eat a few vegetables . . . peas, beans, carrots, swede, potatoes and once in a while corn, and so my mom never cooked anything else.

And more often than not . . . they came from a tin. Ugh . . . tinned vegetables.  Not so tasty . . .






Broccoli. The first time I ever had broccoli it was in Chinese food. I fell in love immediately! Both with the Chinese food (which I had never had growing up either) and with the broccoli. What were these tasty little green tree like vegetables???






It didn't take me long to find out, and I have been conducting a love affair with it ever since. Another one of the cruciferous family or Brassicacaea, the word broccoli is the plural of the Italian word Broccolo, referring to the flowering top of a cabbage. It's been around for several thousand years, although not eaten widely except in Europe until the past hundred or so . . . there are several different delicious kinds . . . ordinary, tender stem and my absolute favourite "purple sprouting"  to name just a few.



Here's a tasty way that I like to use it. Adapted from a recipe that I found on the BHG site. You can use frozen broccoli florets if you wish, . . . .  but when fresh broccoli is so readily available and inexpensive . . . why not use it????

Use fresh . . . it's a good thing.

This soup is sooooo tasty!



*Creamy Chicken, Broccoli and Cheese Soup*
Serves 4 to 6 depending on how hungry you are
Printable Recipe

A wonderfully creamy soup filled with the lovely flavours of chicken, broccoli and cheese. This is a deliciously wonderful way to warm up on these cooler autumnal days. The cheesy croutons are the perfect capper!

Soup:
4 bone in chicken breasts, skin discarded
1 litre of chicken broth (about 4 1/2 cups)
1 head of broccoli, chopped (about 4 cups)
(stems and florets)
1 medium onion, peeled and chopped
1 stalk of celery, trimmed and chopped
2 cloves of garlic, peeled and minced
1 425g tin of creamed style corn (about 2 cups)
8 ounces of sharp cheddar cheese, grated
125ml  milk (1/2 cup)
125ml  heavy cream (1/2 cup)
salt and pepper to taste

For the croutons:
1 small baguette
softened butter
2 ounces grated sharp cheddar cheese



Place the chicken breasts in a large saucepan and cover with the chicken broth. Bring to the boil, then reduce the heat and simmer until the meat is cooked and separates easily from the bones. Scoop out with a slotted spoon to a cutting board and set aside. Add the broccoli, onion, celery and garlic. Once again bring to the boil. Reduce to a simmer and cook for about 15 minutes, or until the vegetables are just tender. While your vegetables are cooking, remove all the meat from the chicken bones and cut into bite sized pieces. Once your vegetables are tender, using a stick blender, blitz it a few times. You don't want it completely pureed, so keep a few of the broccoli florets intact. Add the chopped chicken, cheese, corn, milk and cream. Heat through gently, stirring to melt the cheese. Season to taste with salt and black pepper.

To make the croutons, slice your baguette into 1 inch thick slices. Butter each slice lightly on each side. Heat your grill to high. Place the slices onto a baking sheet and toast under the grill, flipping over to toast them on both sides lightly. Remove from the grill and sprinkle evenly with the cheese. Pop back under the grill until the cheese is melted.

To serve, ladle the soup into hot soup bowls and float several croutons on top. Delicious!

Read More

Keeping Time with Oregon Scientific

As you have probably correctly surmised I am a rather keen cook.   No surprise there.   As a keen cook, I really rely on having quality tools in my kitchen to work with.   When I used to cook at the Manor, I regularly cooked Silver Service Formal Dinner Parties with multiple courses for anywheres up to 40 people (and once a cocktail party for 200).  People used to ask how I managed to do it all.   I had excellent tools at my fingertips and one of my secrets was . . .  I used multiple timers.

I always use kitchen timers when I am cooking, even now when I am only cooking every day stuff for the Toddster and myself.  I am a person that is easily distracted and so a kitchen timer has saved my bacon and THE bacon more than once!

I was recently sent a gorgeous Kitchen Timer from Oregon Scientific to try out and I am really keen to tell you all about it.

 This is the Oregon Scientific Two Channel Kitchen Timer with Clock & LED Visual Alert, which I have been using in my kitchen for the past week or so and I have to say that I just love it.

Some of it's features are: 

Dual timer with count up/down function

Adjustable alarm volume – high / low / mute – with LED alert

Digital clock

With stand, magnet and hanging hole

Batteries are included

Product Size : 90(W) x 76(H) x 20(D) mm  

 The Kitchen Timer with two channels and LED alert gives a combination of clock and timer within one design. The two-channel timer allows you to alter between the count up and down functions according to your needs. The alarm volume can be adjusted, and the LED alert will flash continuously when the alarm is muted. The timer comes with stand, magnet and hanging holes which enable you to move around kitchen / home as required.  

What I love about it most is that I can set it up to time two things that I am cooking at the same time.  This is a brilliant feature.   What I also love about it is that it is really LOUD!  I can't tell you the number of times I have missed a timer going off because my deaf husband who always forgets to turn his hearing aid on has the television on at about a bazillion decibels and I haven't heard it.   That has not been a problem at all with this Oregon Scientific Two Channel Kitchen Timer.  It is so loud and piercing that I can hear it all over the house . . .  and it flashes red as well so even if I couldn't hear it I would see it.

I love also that I can hang it on a string around my neck if I wanted to . . .  I love that the magnets on the back mean that I can just stick it to the microwave or the refrigerator, or front of the stove.   I love the little stand that means I can have it sitting up on the counter within my eyesight, with that green count down light flashing and that red light flashing when it is done.

In short I love it.   This would make a fabulous gift for any foodie on your Christmas List this year.  I highly recommend.   I'm really happy with it myself and I think you would be too.

To find out more,  check out all of the details on the Oregon Scientific  Page.  

Note:  Although I was sent one of these to use any and all opinions are my own.

Read More

An Alsation Tart . . . Got Bacon?

I think Bacon has to be high on the list of just about everyone's favourite foods, don't you?   I know we love the stuff.   I have often thought I would like to stop eating meat altogether . . .  but I could never give up bacon or a good steak.   Those two things are heaven to me.

"Nothing is quite as intoxicating as the smell of bacon frying . . . "
~James Beard 


   

I was recently sent this lovely cookbook for review, entitled BACON, recipes for curing, smoking and eating by Theresa Gilliam, photography by EJ Armstrong.   If you are a fan of bacon, then this is the book for you!



With  instructions for curing and smoking bacon at home,  four glorious chapters taking you from dawn to dark, and beautiful photography, this book helps take the love of bacon to the next level!   Needing no special ingredients or equipment and with not much more than a little time, patience and guidance (that you will find in this book) you can be only a week away from enjoying your greatest culinary endeavor.



Included are concise instructions for curing and smoking your own bacon.

 

Clarifying bacon fat and purifying it so that you can use it in your baking recipes . . .



Can you just imagine the flavour of pastry created by using clarified bacon fat?  I know!  Mmmmm . . .

 

I can remember once upon a time, back in the 1980's, saving and clarifying my bacon fat over a long period of time until I had enough to make my MIL's Gingersnaps.  Best darn gingersnaps I have ever eaten.  Sigh . . .



Included are all possible methods of cooking bacon, from on top of the hob to par cooking in the microwave and everything in between.  And the recipes  . . .  wow, they take you through every hour of the day . . .  from

 

Bacon and Cheddar Scones in the morning . . .



Served with Bloody Mary's . . .  to gravies and cornbread . . .  sandwiches, salads, soups and tarts, main courses . . . jam . . . hors d'oeuvres . . .

 

Mmmm . . .  Candied Bacon S'Mores . . . .

 

Bacon Buttermilk Caramels . . . .



Bacon, Peanut Butter and Chocolate Chip Cookies . . . . oh my great giddy aunt!

If bacon is your thing . . .  then this is YOUR cookbook!



I have always been a sucker for anything in a pastry.   This Alsation Tart in the book caught my eye from the get go.   I just had to make it.  The photograph of it had me salivating.



I had everything in the house to make it right away and so I did.   With easy to follow instructions, I have to say  . . .  it was simple and fairly quick to put together, with fabulous results.   This became a favourite right off the bat.  We could not put it down.  It was practically inhaled.

 

*Alsatian Tart*
Serves makes one 25 by 30 cm tart

(Approximately 10 by 12 inches)  

Printable Recipe  

This is a simple tart that is delicious with caramelized onions, bacon and cheese.   Perfect for a lunch or light supper when served with a salad, or cut into smaller bites and served as a party bite over the holidays.  

2 TBS olive oil

1 large onion, thinly sliced

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 TBS white wine

1 sheet frozen puff pastry, thawed

125g of creme fraiche (about 1/2 cup)

8 rashers of bacon, par-cooked (see below) and chopped

20g of grated gruyere cheese (1/4 cup)

20g of grated cheddar cheese (1/4 cup)

egg wash made with 1 egg yolk beaten with 1 tsp of milk or water  

 

  

Preheat the oven to 00(C/400*F/ gas mark 6.  Line a baking tray with baking parchment.

Heat the olive oil in a large skillet over medium heat.   Add the onions, salt and black pepper.  Cook, stirring occasionally, until they are soft and golden brown.  This will take about 15 minutes.   Add the wine and stir gently to release any flavourful browned bits from the bottom of the pan.   Simmer until the wine is evaporated, about 2 minutes.  (I did not have any white wine, but I did have calvados, which is what I used.  It worked very well.)  Remove the pan from the heat and allow to cool.

Roll the pastry out on a lightly floured surface to a 25cm by 20 cm rectangle.  (10 by 12 inches) 


Transfer the rolled out dough to the prepared baking sheet.  Spread with the creme fraiche evenly over the pastry, leaving a one inch space all the way around the edge.    Sprinkle evenly with the chopped bacon and the onions.   Top with the grated cheeses.   Fold over the exposed edges of the dough, pressing the corners to help seal the edges into place, forming a 1 inch border.    Brush this border with the prepared egg wash.

Bake until the tart is golden brown and the bacon is crisp, about 20 to 25 minutes.  Cut into 6 to 8 slices and serve hot.

Note - to par ook the bacon, place two layers of paper kitehcn toweling on a microwave safe plate.  Lay the desired amount of bacon in a single layer on top of the paper towel.  Cover with two additional sheets of paper.  Microwave for 2 to 2 1/2 minutes, or 30 seconds per rasher.



With over 171 pages and full colour photographs, this book is guaranteed to please the foodie and bacon lover in any family.  Finally a cookbook that understands that bacon isn't just for breakfast and burgers, with recipes for any hour and any situation.

As it says on the back cover . . . NO APOLOGIES, NO EXCUSES, IT'S BACON, IT'S GOOD.

BACON, recipes for during, smoking and eating, by Theresa Gilliam
Photographs by EJ Armstrong
Available October 2014
Published by Jacquie Small LLP
Hard Covered
ISBN 978 - 1 - 909342 - 78 - 1
UK £25.00

Many thanks to Jaqui Small LLP for sending me this book for review.
Although I was sent this book to review, any and all opinions are my own.  If I didn't already have it, this would be going on my Christmas List this year. 

Read More