Friday, July 22

Bacon and Egg Bread

Recipe from Kayotic Kitchen
(before making this see comment at bottom of recipe)
2 1/3 cups bread flour
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm water
2 tbsp oil
1 1/2 tsp ground black pepper
2 tbsp honey
4 hard boiled eggs
6 oz bacon
2 tbsp melted butter

Boil your eggs for 9 minutes straight and let them cool off completely. Startle them with some cold water.

I’ve used my stand mixer for this but you can also do this by hand, if you’re brave enough. Combine the yeast and warm water—warm but still comfortable to touch.

Pour in 2 tbsp oil and 2 tbsp honey. Alternately you could use 1 tbsp granulated sugar.

Normally I would have used 1 1/2 tsp salt. But since we’ll be adding bacon as well, I opted for 1 tsp.

This makes big part of the flavor: 1 1/2 tsp ground black pepper. It won’t make it really spicy, it will just add a kick and loads of flavor.

Let the machine spin to combine it all and add 2 cups of flour. I gave the dough a 6 minute cycle.

After that I sprinkled 1/3 cup of flour on my cutting board and kneaded the dough by hand for a few extra minutes.
Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 1/2 hours. I usually store it in my oven. Let the dough rise twice when using active dry yeast.

Now you have plenty time to fry up some bacon!
Lightly butter a 10” round baking dish.

Peel and chop the eggs.

Crumble up the bacon. Nice and easy.
Once the dough has risen…

…it’s time to get back to work.
Flour your cutting board and roll the dough into a round big enough to overlap the sides of the dish by an inch or 2. Drape the dough over your rolling pin (like you would a pie) and transfer it to the baking dish. Fit the dough into the pan and gently push it down with your hand.

Place the chopped eggs around the edge leaving the center of the bread free.

And top with the crumbled bacon.

For the sake of photography I added a pinch of dried parsley. Feel free to add it as well or leave it out.

Fold the outer edges of the dough over filling. Don’t bother trying to do it perfect, a rustic look is prettier!

Nuke 2 tbsp butter.

Brush the butter all over the dough.

Until it looks all shiny and pretty. Let the dough rest for a while now giving you the chance to preheat your oven to 400F (200C).

Bake the bread for 20 to 25 minutes at 400F (200C) until golden brown and sounding hollow when tapped on.
Let the bread rest for about 10 to 15 minutes before cutting it. You can eat this bread warm, luke warm and cold.

Absolutely fantastic bread! It hit all the rights spots and my guys loved it!

Serve for breakfast, brunch, lunch or dinner, whatever you want. Heck, you can even bring it to a picnic or potluck and be the hero of the day!

Monday, July 4

Mediterranean vegetable flan

ready made pastry or this one,
225g/8oz plain white flour
pinch of salt
125g/4oz butter, diced
45-60ml ice cold water
45ml/3tbsp olive oil
1 red onion sliced
1 red pepper chopped
1 yellow pepper chopped
1 courgette sliced
1 crushed garlic clove
chopped fresh thyme
2teaspoons dried oregano
225g/8oz ricotta cheese
25g/1oz parmesan, freshly grated
2 eggs
150ml/.25 pint double cream
salt and pepper
25g/1oz pitted black olives
You can tweak or pimp these ingredients any way you like, depending on seasonal or personal tastes. Bake the pastry base in a 25cm/10" loose bottomed (ooer!) flan tin. (usual pastry procedure, chill etc) prick the base and cover with foil/baking beans or however you prefer to do it. (200deg/190/400F) then lower temp to 190/180/375. In a fry pan, stir fry all the veg ingredients in the olive oil until lightly golden then drain them on some kitchen paper. In a bowl beat the ricotta, parmesan and eggs together and stir in the cream until evenly blended; season generously. Spoon the veggies into the pastry case, scatter some olives on top then pour the ricotta mixture over. Bake for around 25 mins, until risen and firm. Serve warm or cold with a tomato/basil salad.

Friday, July 1

Susan's Cajun inspired Quinoa dish

75grams of dried quinoa per person (Bulgar works well too)

125grams of lean bacon diced (I like the cajun one from Jumbo)

1 chicken flavored bouillon cube

1/2 a medium sweet onion, diced

1/2 paprika (bell pepper) diced. I use red for a bit of color

1/4 cup corn kernels (I actually just put in a handful)

1/2 can (or more if you like) of drained kidney beans

Water. Enough to cover the quinoa in the pan.

generous shaking of your favorite cajun seasoning (I use Fiddes Payne)

* diced chile. This is optional depending on how much heat you like. I often forget it

squeeze of lemon juice

small amount of oil (I use a smoke oil)

*option. You can also use grilled chicken pieces in the dish if you want


First, measure the quinoa and set aside. Cut up other ingredients and have ready to the side.

In a thick bottom pan (with lid) such as a dutch oven (braadpan), put over medium to high heat and add oil.

When oil is glistening add bacon pieces and cook thoroughly. You can also add the onions and peppers at this time to brown them.

Then, add the quinoa and stir constantly for less than a minute. This starts the cooking of the grain.

Add water until it just covers the quinoa. Add bouillon cube and bring to a boil. Reduce heat to low and add lid to pan. Cook for 5 minutes before adding other ingredients.

After the quinoa is partially cooked, remove lid and add beans, corn kernels, seasoning. Put lid back on and continue cooking for about another 5 minutes (depending on package instruction for the quinoa)

Check to see if the quinoa grains are tender and that the water has been absorbed. Add a splash of lemon juice and taste to see if it needs more seasonings, etc.

Serve warm or cold. We like it as left-overs as well.

Beer Pancakes


  • 1 cup sifted all-purpose flour
  • 1/4 cup white sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup beer
  • 2 tablespoons butter, melted


  1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
  2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.