Tag: bacon

A Fried Egg and Bacon Sandwich with Tarragon and Parsley

Tarragon + Parsley Fried Egg + Bacon Sandwich

One morning we decided to “decorate” our fried eggs with fresh herbs and it became a morning classic in our kitchen. It looks really pretty and tastes even better. The variations are endless and change all the time depending on the herbs growing in our terracotta pots, and there are plenty at the moment! Usually the small plants don’t survive the cold winter, the roots aren’t really as protected as they should be. I tried to keep the herbs inside on my kitchen window sill during the cold season but they tend to suffer from bugs and mildew, so I gave up. I wish them the best of luck, protect them with some leaves and hope for the best. To my surprise, a fragile, skinny tarragon plant, an offshoot which I dug out of my mother’s herb garden managed to bear the cold and frost and it’s shining again in its recaptured bloom and beauty. I love its strong aroma which reminds me a bit of aniseed.

For my fried eggs, I picked a few of the tarragon’s long leaves, about 6 slim ones for each egg, and some crunchy parsley, the Italian one with big flat leaves. The combination works well, I just went easy on the parsley, 2-3 leaves per egg were enough as it can easily be too overpowering. I fried the eggs in a little butter on medium heat in a non-stick pan, put the herbs gently on top of the liquid egg whites and yolks and covered the pan with a big lid until the whites turned solid. I kept the egg yolk soft as I wanted it to soak into the hearty bread when I cut it open. To finish off my sandwich, I fried 3 slices of bacon golden brown and crisp and put a few slices of my dark spelt bread into the pan as well. When you roast the bread in the fatty juices, just in the end for a minute or two, it becomes a bit crunchy and is infused with the meaty aroma. I didn’t add any salt, just crushed black pepper, thanks to the strong bacon!

Tarragon + Parsley Fried Egg + Bacon Sandwich

 

Tarragon + Parsley Fried Egg + Bacon Sandwich

 

Tarragon + Parsley Fried Egg + Bacon Sandwich

 

Tarragon + Parsley Fried Egg + Bacon Sandwich

Spaghetti with Crisp Bacon, Tomatoes and Fennel Seeds

Bacon Fennel Tomato Pasta

A fruity tomato sauce with spaghetti together with a glass of red wine can never go wrong. To add some crisp bacon and fennel seeds makes it even better! I don’t even remember all the different variations on tomato sauces I’ve made in my life but this one is really good, and quick to prepare. For days I’ve been wanting to make a Sauce Bolognese but I never found the time as it needs to cook for an hour. This one here is meaty as well but only needs 10 minutes on the cooker. The bacon (I used lots of it!) makes it hearty and the aromatic spice adds a Mediterranean touch to it.

For 2 people I used 100g / 3.5 ounces of bacon, cut into little cubes and fried until golden and crunchy. I fried 1 tablespoon of fennel seeds, 2 cloves of garlic (crushed) and 1 small dried chili together with the meat for about 2 minutes before I added 400g / 14 ounces of tinned tomatoes (crushed), 1/2 teaspoon of sugar, salt and pepper. The sauce simmered on medium temperature for 8 minutes while the spaghetti (200g / 7 ounces ) cooked in lots of salted water until they were al dente.

If you prefer a vegetarian sauce just leave out the bacon and add a bit more olive oil to fry the fennel seeds, I make that sometimes and it’s great, too.

Bacon Fennel Tomato Pasta

 

Bacon Fennel Tomato Pasta

Bacon Sandwich with Balsamico Basil Cream Cheese

Bacon Balsamico Cream Cheese Sandwich

Before I tell you about my idea for this week’s Sandwich Wednesday I would like to share some great news! Eat in my kitchen has been nominated for TheKitchn’s “Best Daily Read Cooking Blog” which makes me very happy and proud. It would be great if you could take a minute to vote for eat in my kitchen (voting ends this Saturday the 22nd February) at this link: http://thekitc.hn/1gBlL11 

Thank you for your support, Meike xx

Back to my sandwich, this week I was in the mood for hearty, dark bread, topped with Balsamico cream cheese and crisp bacon. One of my favourites from my local bakery is an organic spelt potato bread, juicy but with a nice crust. It’s similar to rye bread, just a bit lighter with the advantage that the loaf stays fresh longer because of the starch from the potatoes. Cut into thick slices, it’s perfect for a late winter sandwich. I also bought some very strong bacon, a bit on the salty side. To balance this out I combine it with a smooth, milky cream cheese enhanced with Balsamico and basil. This is a great spread, I also use it on slices of grilled aubergine rolled up into little antipasti. Delicious, but I’ll write about that another time!

For this week’s sandwiches  –  for 2 as always – you need 4 slices of dark bread (spelt or rye), one side spread with my Balsamico basil cream cheese mixture. For the spread you mix 70g / 2.5 ounces of cream cheese with 2 tablespoons of heavy cream, 1 1/2 teaspoons of Balsamico, 8 basil leaves sliced thinly and salt and pepper to taste. When this is done you just need to fry 6 slices of bacon until golden brown and crisp and lay them on the cream cheese. Sprinkle with some more Basil, close with another slice of bread if you like and enjoy!

Bacon Balsamico Cream Cheese Sandwich

 

Bacon Balsamico Cream Cheese Sandwich

Spaghetti Carbonara with Onions and Prosciutto

Spaghetti Carbonara

There was a time when I had this meal at least once a week. It was a special winter that I spent in the North of England, in North Yorkshire directly on the coast. The sea was rough, the air was damp and salty, and it was cold, the kind of wet cold that creeps into your bones. My diet concentrated on fish and chips (every year, this place is voted for the best fish in England), pies and simple dinners I could cook in our tiny kitchen. Spaghetti Carbonara was one of them. Fried Prosciutto, onions and eggs and you can brave any weather.

I use my Tyrolean Prosciutto from San Cassiano – luckily there’s still some left. I tried many others for this recipe but I still think this one is the best. In the past I used to make it with crispy bacon but the spices of the Prosciutto add something really nice to the creamy egg and onions. I cut it into strips, like the onions, and fry everything before I mix it with the pasta, eggs, cream and Parmesan. And crushed black pepper, of course!

Spaghetti Carbonara

Spaghetti Carbonara

For 2 people you need

spaghetti 200g / 7 ounces
Tyrolean Prosciutto, cut into strips, 5 slices
medium sized onion, cut in half and into thin slices, 1 -2
egg yolks 3
cream 80ml
salt and crushed black pepper
olive oil for frying
Parmesan, freshly grated

In a large pan, fry the onions in some oil until golden and soft. Add the Prosciutto and fry for a couple minutes as well. Mix the egg yolks together with the cream, salt and pepper.

Cook the pasta al dente and immediately put it into the warm pan (off the heat) on the fried onions and Prosciutto. Pour the egg and cream mixture on top, mixing well. Sprinkle with lots of crushed black pepper and Parmesan, and enjoy a glass of red wine with it – that’s what I do!

A Bavarian Salad with Cabbage, Crispy Bacon and White Balsamico

Cabbage Bacon Salad

I feel like a crisp, nourishing winter salad and find my inspiration in Bavarian cooking. White cabbage – the German Kraut – is the answer to my needs. A big head of cabbage has been waiting in the fridge for a few days and its time has come! A few years ago, my mother told me about a Bavarian salad made of raw white cabbage and fried bacon deglazed with white Balsamico vinegar. I made it just a few days after she told me about it, impressed by its simplicity but mainly by the taste, and it became one of my favourite winter salads, an absolute classic. The fried bacon juices and the white Balsamico create a great dressing, not too heavy but rich enough for the kraut. Good and solid Bavarian food!

I chop 500g / 1 pound of cabbage very thinly and mix it with 1 1/2 teaspoons of salt. I rub the salt into it with my fingers which softens the cabbage’s texture. It needs to sit for 15 minutes, so I fry some bacon next (around 100g / 3.5 ounces). I cut the bacon into very small cubes and fry them in a small amount of oil. When they are golden brown and crisp, I deglaze them with some white Balsamico vinegar, enough to have some liquid left to pour over my cabbage together with the bacon. I add some olive oil (2-3 tablespoons), more vinegar if necessary and season with salt and pepper. I have my salad with some bread and cheese, an easy but tasty lunch – stuffed with vitamins!

Cabbage Bacon Salad

A hearty Potato and Parsnip Gratin

I feel really excited when I see food bubbling in the oven. I can sit in front of the glass oven door and watch it become golden, rising up and down and filling the kitchen with the kind of smell that you just achieve with oven dishes. Especially with a gratin! For tonight we will have a very hearty gratin with potatoes, parsnip, onions and bacon and enhanced with nutmeg, cloves and brandy. This creates an addictive combination of hearty and sweet through the parsnip and brandy. We always plan to make bigger portions to have some leftovers for the next day but with gratin we never manage. Today is the same – it is all gone already.

Potatoe Parsnip Gratin 2

Potato and Parsnip Gratin

For 3 as a main or 4 as a side dish you need

4-5 big potatoes, peeled or rinsed and sliced
4 big parsnip, peeled or rinsed and sliced
1 small onion, cut into thin rings
bacon, cut into small cubes, 40g / 1.5 ounces
butter 30g / 1 ounce
heavy cream 75ml
milk 200ml
water
garlic, crushed, 1 clove
nutmeg, preferably freshly grated
brandy for deglazing
sea salt and pepper

Set the oven to 220°C / 430°F. Our oven has a Rotitherm roasting setting which works perfectly for gratin, it combines the grill setting with fan circulation, but the top / bottom oven setting works as well.

Heat the butter in a large pan, fry the bacon and onions on medium heat until golden and add the garlic. Add the potato and parsnip slices to the pan and cook for 1-2 minutes. Deglaze with brandy and pour the cream and milk on top, add a little water until everything is covered. Now add the spices and season with salt and pepper. Let it simmer until the potatoes and parsnip are almost done. Arrange the potato and parsnip slices in a baking dish or roasting tin and pour the bacon/ milk/ cream mixture over the vegetables. Bake for 8-10 minutes in the oven until golden brown.