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Apple, Bacon and Cheese Tarts |
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Preparation Step 1 Butter / grease tin Step 2 Line tin with pastry rolled out to 6-8mm in thickness. Make sure you cut the pastry bigger than the tin as you need the pastry to hang over the edge slightly. Step 3 Prick with fork and line with baking parchment and baking beans (or something to weigh the pastry down). Bake in a preheated oven (160C) for 10-12 minutes. Remove paper and beans and return to oven for 3-6 minutes, or until pastry is biscuit coloured. Step 4 Scatter the rocket leaves and parma ham and shaved Parmigiano Reggianno all over. Step 5 Place bacon on a non stick baking tray and bake in a hot oven until crispy. Remove and chop into pieces. Step 6 Mix egg and cream together. Quarter and apple and then cut each quarter into five slices. Step 7 Mix egg and cream together. Quarter and apple and then cut each quarter into five slices. |
Ingredients 1 pack of shortcrust pastry 1 Granny Smith apple 100g grated cheddar cheese 2 onions 300ml sour cream 90g unsalted butter 6 rashers of Dry Cure Back bacon 2 eggs 50ml double cream |
Hearty Bacon Soup |
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Preparation Step 1 Heat the Olive Oil in a large saucepan and add the cured pancetta, chopped onion and rosemary. Cook on a medium heat for ten minutes, or until the onion is soft. Step 2 Add the stock, butternut squash and tomatoes and season. Simmer for 6-8 minutes. Step 3 Add the pasta, cannellini beans and shredded cabbage. Simmer for a further 3-5 minutes or until the greens have wilted. Step 4 Serve with warm, crusty bread. |
Ingredients 90g Cured Pancetta 410g tin of Cannellini Beans 400g tin of chopped tomatoes Savoy Cabbage, stems removed & shredded 1 Onion, chopped ½ Butternut Squash, deseeded & chopped 1-½ litres of Vegetable or Chicken Stock 125g Pasta 1 tbsp Rosemary 1 tsp Olive Oil |
