Friday, 20 March 2015

Mini Omelettes


4 rashes of bacon, chopped
6 mushrooms, sliced
1 carrot, chopped finely
1/2 courgette, chopped finely
small handful of frozen peas
large handful of spinach

3 eggs
a splash of milk
black pepper (to taste)
1 handful of grated cheese


  1. Preheat oven to 180C or Gas Mark 4.
  2. Fry the bacon in a pan for a few minutes.
  3. Add the mushrooms and fry until they begin to soften.
  4. Add the rest of the vegetables with a splash of water, cover the pan and saute for a 5 minutes until the carrots are soft.
  5. Using a Yorkshire pudding/cupcake tin and add a small drop of oil into each cup on the tray. Place it in the oven for a few minutes until the oil is hot.
  6. Meanwhile, break 3 eggs into a bowl with the splash of milk & beat together, adding some fresh black pepper.
  7. Remove the tray from the oven & place a spoonful of the bacon & veg mix into each cup on the tray.
  8. Place 1-2 tablespoons full of the egg mix over the veg & bacon in each cup on the tray.
  9. Sprinkle the top of each cup with grated cheese.
  10. Place in the oven for 15-20 minutes or until golden brown.

Great to serve warm or cold, as part of a buffet or as a full meal with some potatoes or chips or ideal to take on a picnic :)

Friday, 13 March 2015

Homemade Chocolate Truffles


For truffles:
50g butter
300ml cream
300g chocolate
1/4 tsp vanilla essence

For coating:
Chopped nuts
Icing sugar


  1. Place the butter & cream in a pan on a low heat, until the butter has melted and the cream is simmering.
  2. Break the chocolate into pieces and place into a bowl with the vanilla essence.
  3. Pour the hot cream over the chocolate & stir until smooth.
  4. Chill in the fridge for at least 4 hours (or overnight).
  5. Rub some sunflower oil onto your hands & roll teaspoon sized balls of the mix into balls.
  6. Roll the balls in the coatings as above to cover them & place into small paper cases.

Can be wrapped up as a lovely homemade gift for someone.

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