and just tuck in
I wanted to make a traditional Irish dish to celebrate St Patrick’s Day. I looked up several different recipes on the internet for the best way to cook with bacon and cabbage, and the general consensus was boil all the ingredients and then put on a plate. So I thought I would see what I could do. I decided to use smoked bacon as this would give it a slightly different flavour to the traditional dish.
Little bit late I know, but how many people give up the ingredients in pancakes these days? Mostly its things like chocolate or whatever it is you have been trying to cut down on since you made your new years resolution but have failed miserably.
Basic Pancake batter
4oz plain flour
2oz butter
2 Eggs
10 fl oz milk
Pinch of salt
1. Sift the flour and salt into a large mixing bowl
2. Make a well in the centre of the flour and break the eggs into it.
3. Then begin whisking the eggs -incorporating any bits of flour from around the edge of the bowl as you do so.
4. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
5. Melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
So these are some of the pancakes I made to celebrate me not giving up anything for Lent.
Bacon, mushroom, tomato and cheese pancake, finished off with 5 minutes under the grill to melt the cheese.
Fresh blueberries, sugar and sour cream, yum yum yum!
Ready in 20 minutes
1 Courgette
3 Smoked Bacon Rashers
100g Philadelphia Cheese
2 Cloves of Garlic
Spaghetti
Salt and Pepper to season
Olive Oil
1. Boil the spaghetti in a pan. In a wok or large saucepan gently fry the courgette and garlic.
2. Once the courgette is browning add the bacon. It’s important to use smoked bacon as this is what gives it a lovely flavour.
3. I normally use Soured cream for this recipe but I had forgotten to buy it, so used Philadelphia instead which also tasted really nice. Beat the cheese until soft, and add to the courgette and bacon once cooked.
4. Drain spaghetti. Once the cream cheese (or soured cream) has mixed and heated up add the cooked spaghetti and mix.
5. Serve and season to taste.
This dish is one of my favourite meals as its so quick and easy to do- but tastes amazing. The garlic and smoked bacon are such strong flavours that you don’t need to add anything else to it.
Abandon Spoon! 