Smoked Speck & Eggs Breakfast

Bacon and eggs is a favourite of  mine and somewhat apart of Aussie culture.

This morning I decided to mix it up and replace bacon with smoked speck. Speck is similar to Bacon but differs in taste due to a juniper curing process.

You can cook it the same as you like your bacon, and it tastes great!

It’s also really nice in a meat lasagna, it adds a tasty sweetness to other flavours.

Do you like Bacon?

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Quiche Lorraine

One thing that my dad taught was that eggs tasted great and they’re very versatile. Quiche’s are my favourite egg dish, and especially a simple Lorraine cooked well to bring the bacon and eggs flavour.

Ingredients
Shortcrust Pastry (Defrosted)
Eggs (4)
Bacon (4 rashers diced)
Cheese (Gruyere is best)
Cherry tomatoes (halved)
Onion (1 large)
Pure Cream
Olive Oil
Cooking Butter
S&P
Chives

Preparation
1. Preheat oven to 180° C
2. Heat up a frying pan with a dash of olive oil, then chop the bacon and onion and fry them at medium heat.
3. While they’re cooking, mix the eggs and cream and add S&P.
4. When the bacon and onion is fried add this to the egg mix.
5. Melt some butter and cover your baking dish, then spread the shortcrust over the bottom and sides making sure the pastry is consistent and there are no holes
6. Slice the cheese and cover the bottom of the dish, then add the halved cherry tomatoes
7. Pour in the egg mix making sure ingredients are consistently spread. Add a dash of S&P
8. Place in the oven and bake for around 40-45 minutes. You can test to see whether it’s cooked by using a skewer to test the moisture of the quiche. If it’s not cooked it will be too runny and if it’s over cooked it will be too dry and hard

Chorizo and Bacon Pasta

A while back I had my good friend Peter over for dinner. I cooked one of my favourite pastas; chorizo and bacon, and we had some fun filming the first episode of don’tplaywithyourfood. We’re still editing it but for now you can enjoy the recipe below:

Ingredients
Egg Pasta
Chorizo
Bacon
Garlic
Tinned Tomatoes (1)
Pasta Sauce (Plain organic)
Onion (1)
Red Wine (30ml)
Bay Leaf
Carrot (Finely Diced)
S&P
Olive Oil

Preparation
1. Prepare all ingredients, chop the bacon and chorizo into bite sized strips
2. Boil a pot of water and add  dash of salt and oil
3. Heat up a frying pan medium to high and lightly oil
4. Fry the bacon and chorizo for several minutes and then add the onion. You don’t want these to be completely cooked, thay way they will absorb the other flavours of the sauce
5. Turn the frying pan down to low to medium and add the tin of tomatoes, pasta sauce, bay leaf, red wine, carrot and a dash of S&P
6. Stir the ingredients and heat the pan medium to high to bring the sauce to a boil and then turn down the heat and let the sauce simmer
7. Throw the pasta in the pot of boiling water and cook according to the packet
8. Once the pasta is cooked drain it and serve into a bowl, pouring the sauce over the pasta