Preheat a sandwich press. Heat a frying pan over medium heat. Cook bacon for 6 minutes, turning, or until crispy. Drain.
Spray oil over 1 side of 4 slices of bread. Place onto a flat surface, oil-side down. Top with bacon, tomato, avocado and cheese. Season with salt and pepper. Top with remaining bread slices. Spray with oil.
Place sandwiches, 2 at a time, into sandwich press. Cook for 6 minutes or until golden. Serve.
Preheat the oven to 200°C and line a tray with baking paper.
Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.
Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.
Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.
Preheat oven to 180°C. Heat oil in a large ovenproof casserole dish over medium heat.
Add onions and cook, stirring, for 3 minutes or until tender. Add cloves, beans, tomatoes, molasses, sugar and bay leaves. Season with salt and pepper. Stir well, then bring to the boil. Reduce heat and simmer for 10 minutes.
Add bacon bones and cover with lid or foil. Bake for 45 minutes, or until beans are tender and sauce is thick. Remove and discard bacon bones.
Cook bacon in a frying pan over medium-high heat for 2 to 3 minutes on each side. Serve beans topped with crispy bacon and on toast, if desired.
Secret Recipe :
Ingredients (serves 4)
1 tablespoon olive oil
2 brown onions, finely chopped
6 cloves
2 x 400g cans cannellini beans, rinsed and drained
Preheat oven to 170°C. Bring stock to the boil in a saucepan over high heat. Reduce heat to low and simmer.
Meanwhile, heat a large flameproof casserole (see note) over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion is soft. Add rice. Stir to coat.
Add stock to rice. Stir to combine. Transfer dish to oven. Bake, covered, for 30 minutes or until rice is just tender and stock is nearly all absorbed.
Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.
Add parmesan, asparagus, peas and ham to risotto. Stir to combine. Season with pepper. Serve.
Secret Recipe :
Ingredients (serves 4)
4 cups chicken stock
1 tablespoon olive oil
1 brown onion, finely chopped
1 1/2 cups arborio rice
1 bunch asparagus, trimmed, cut into 3cm lengths
1 cup frozen peas
1/2 cup shredded parmesan cheese
150g shaved ham, chopped
Notes
Note: If you don't have a flameproof casserole, complete step 2 in a large frying pan. Transfer to an ovenproof dish for step 3. Use foil to cover if you don't have a lid.
Shortcut: Turn leftover risotto into risotto cakes: add 1 egg and 1/2 cup fresh breadcrumbs to cold risotto. Form into patties and pan-fry until golden.
Preheat oven to 200°C. Line a baking tray with baking paper. Remove rind from bacon. Cut into 2cm-wide lengths. Wrap bacon around centre of each potato, overlapping slightly. Secure with toothpicks. Place onto prepared tray. Spray with oil.
Roast for 40 minutes or until bacon is crisp and potatoes are tender.
Make chive cream Mix together all ingredients, and salt and pepper in a bowl. Serve with potatoes.
Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.
Tip: Deli meats will keep longer if removed from plastic and wrapped in baking paper. Store in an airtight container in the coldest part of your fridge.
Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.
Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.
Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.
Heat the oil in a large saucepan over medium-high heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.
Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata. Season with salt. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.
Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper to serve.
Secret Recipe :
Ingredients (serves 4)
1 tbs olive oil
200g bacon rashers, rind and excess fat trimmed, coarsely chopped
2 garlic cloves, crushed
1/2 tsp dried chilli flakes
125ml (1/2 cup) white wine
350g dried tortiglioni pasta
625ml (2 1/2 cups) water
250ml (1 cup) passata (tomato pasta sauce)
100g bought baked ricotta, thinly sliced
1/3 cup fresh continental parsley leaves
Notes
Option 1
Risi e bisi (rice with peas): Omit the chilli flakes, passata and baked ricotta. Replace the tortiglioni with 295g (1 1/2 cups) arborio rice. Replace the water with 1.25L (5 cups) chicken stock. Cook 1 leek, ends trimmed, washed, thinly sliced, with the bacon in step 1. Add the rice and 1 sprig fresh rosemary with the wine in step 2. Simmer, uncovered, stirring occasionally, for 20 minutes or until rice is tender. Add 100g (1 1/3 cups) shredded parmesan and 150g (1 cup) frozen peas to the rice mixture and cook, stirring, for 2-3 minutes or until the peas are heated through. Sprinkle with parsley to serve.
Option 2:
Veal pizzaiola with ricotta: Omit the pasta and water. Reduce the bacon to 100g bacon rashers. Increase the passata to 500ml (2 cups) passata. Preheat oven to 200°C. Add the passata to the pan after the wine is reduced. Cook, stirring occasionally, for 10 minutes. Heat 1 tbs olive oil in a non-stick frying pan over medium-high heat. Add 4 veal schnitzels and cook for 2 minutes each side or until brown. Transfer to a roasting pan. Pour the passata mixture over the schnitzels and top with the baked ricotta. Bake for 5 minutes or until ricotta is golden. Heat 1 x 475g ctn Woolworths Potato Mash following packet instructions. Divide among serving plates. Top with veal and sprinkle with parsley to serve.
Option 3:
Spaghetti with bacon & pesto: Omit the chilli, passata and parsley. Replace the tortiglioni with 350g dried spaghetti pasta, broken into one-thirds. Replace the baked ricotta with 100g (1 1/3 cups) shredded parmesan. Increase the water to 1L (4 cups) water. Add 70g (1/4 cup) bought basil pesto to the pasta mixture at the end of step 2. Stir half the parmesan through the pasta mixture. Divide among serving bowls and top with an extra dollop of basil pesto. Sprinkle with the remaining parmesan to serve.
Heat oil in a 22cm ovenproof frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened but not coloured. Meanwhile, whisk eggs in a bowl with salt and pepper. Add ham, peas, pasta and cheese to pan with onion. Pour over the eggs, then reduce heat to very low and cook for 6-8 minutes until almost firm, tilting the pan and drawing in the sides from time to time so egg cooks evenly.
Preheat the grill to medium, then place pan under the grill for 3-4 minutes until top is golden. Cool slightly, then turn out and slice. Serve with chutney and salad.
Preheat oven to 230°C. Line a baking dish with baking paper. Place potatoes in baking dish. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat in oil. Roast for 20 minutes or until golden. Reduce oven to 200°C.
Cut a pocket lengthwise through middle of chicken, making sure not to cut all the way through. Push cheese into pocket. Wrap bacon around chicken. Secure with toothpicks. Season with salt and pepper.
Heat remaining 1 teaspoon oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Add chicken to potatoes. Roast both for 10 minutes.
Serve chicken with potatoes and steamed carrot and squash.
