Tag: bacon

Rosemary and bacon scones

My passion for scones is endless and I love to test new variations. Largely inspired by the cooking magazine I brought back from Chicago this summer, and waiting for chillier days, I finally made some salted scones. I didn’t follow the recipe from the magazine, rather took the opportunity to have plenty of fresh rosemary in the garden to prepare these scones. And to give them a little bit more twist and consistency I added wheat bran in the dough. And everyone loved them so much, they disappeared in a flash!

I use regular flour, about 150g, wheat bran, 2 large tbs, 40g of butter, 12cl of milk, a large branch of fresh rosemary, a piece of bacon or a few slices, 1egg, salt and baking powder. I mix the flour, the salt, the baking powder, the wheat bran, the egg together, add the milk. If the dough is too sticky add a bit of flour, if too dry a bit of water or milk. Knead rapidly. Cut the bacon and the rosemary and add to thd dough. Knead 2min. Pre heat the oven to 200deg. Roll the dough to obtain a large dough of 2cm high max and cut the scones (knife, shape… everything can do!). Bake until golden (12 to 15min usually). Serve as bread, or eat alone!

Lunch in the office

It’s been 7 years or so I haven’t had steady lectures in the very first time slot, which makes me wake up really early. I’m not really an early morning person and because it’s only once a week it doesn’t really break my rythm, just makes it a long long day at work. So I’ve decided to take the opportunity to use 1h at noon to go and play tennis. We are spoiled because the university tennis courts are specially booked for faculties and staff every day during the lunch break, and there always quite a few people playing, so it’s rather fun. But after that and my breakfast eaten 2hours earlier than usual I really to fill on energy. Perfect then to use pasta leftovers with zucchini and bacon. Simple and energetic! Enough to fuel me for 7 more hours of work!!!

Still playing winter-spring

After a gloomy week of rain and cold weather, now the sun is back for a few days and the temperature gently increases during the day, spring veggies and wild sprouts are more and more present on the market, while classic veggies like mushrooms and spring cabbages are also taking a large part of the show. I wanted to cook some risotto primavera but couldn’t find all the proper ingredients so I decided to change it to a green peas-eringi-bacon version. Simply delicious with the softness of the rice, the chewiness of the eringi and the sweetness and crispiness of the peas. I didn’t use any broth because I use the bacon as a base. Then add the eringi, finish just one minute before serving with the peas to keep them just a little hard.

Another version of the kabocha tart

Spending the weekend in Tokyo we often eat out, so at last I wanted a simple dinner at home on Sunday evening. I hesitated between risotto and tart and finally we opted for the tart. As for the veggies to put in it was all decided: leek, tomato and kabocha, I had also some nice bacon that I added to the mix but it is optional. 

So, in a pan with a little of olive oil I grilled the leek cut in slices, the bacon, then added the kabocha and the tomato. I cooked until all the moisture from the tomato was gone. I also added 2 beaten eggs, salt and pepper before putting it in the dough. For the dough I opted for an olive oil base half-half white flour and buckwheat flour. II baked 20min at 180deg. Ready to serve.

Corn pasta and veggies

I discovered corn pasta some time ago and I really like them very much, this taste of polenta, the nice texture, and easy to accomodate with plenty of things. The yellow color also is really pretty. I buy some often, and the easiest to find in Japan are penne.

I served them this time with fresh veggies and added a bit of bacon. I used 3 little leeks, 1/2 kabocha, 1 large tomato, cooked them in olive oil, and served with the boiled pasta for dinner. Simple, quick and perfect when again coming home late.

Mushroom and tofu tart

Again mushrooms on the menu and sure more to come! I simply love them all! This time a big combo of shiitake, white shimeji, maitake, mushrooms, eringi slightly sautéed, then mix with tofu and eggs and set in a chesnut flour dough. Topped with a bit of grilled bacon if you like. A delicious tart with sweetness and crispiness of the chestnut dough that perfectly contrasts with the filling! 

Quick entrée

The other night we add friends over for dinner, but since I was busy at work I needed things that could be ready quite rapidly. Because my may dish was vegetarian I cooked the entree with egg and bacon. I made a batter of eggs, milk, salt and pepper like an omelette and cooked it in my new metal rings that I start to use pretty much every day!!! I grilled some bacon and prepare a leek fondue in olive oil. I used the circles again to prepare the plates and set a layer of leek under the egg and topped with the bacon. For a colour touch I added some fresh leaves of spinach and other leaves.
Delicious!

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