Bacon & Cheese Muffins

These were yet another attempt to create little handy morsels for JT. And what winners there were (with everyone). They would be absolutely delicious with soup. And they're great for lunchboxes because a few seconds in the microwave softens and reheats them without much damage. I like them warm with butter. JT likes them with red sauce (which goes without saying for those who are familiar with JT's eating habits).

I made a full tray of 12 and stuck what was leftover in the freezer, then just reheated then from frozen in the microwave on medium setting. Enjoy!



Cheese and Bacon Muffins

Ingredients:

1 packet of bacon (6-8 rashers)
1 sm or 1/2 large white onion, chopped finely
250g plain flour
2 tsp baking powder
1/4 tsp salt
125ml vegetable oil
150ml yoghurt
1 egg
80g cheddar

Method:

1. Pre-heat the oven to gas mark 6/200oC and line a 12-hole muffin tin with paper cases.

2. Fry the bacon until starting to crisp. Remove from the pan, finely chop and set aside.

3. Fry the onion in the bacon grease over a low heat until softened. Set aside with the bacon.

4. In a large bowl mix together the flour, baking powder and salt.

5. In a jug mix together the yoghurt, egg, and vegetable oil.

6. Add the bacon, onion and cheese to the dry mixture and give it a good stir. Then pour in the contents of the jug and stir until just mixed - do not overmix!

7. Divide the mixture evenly between the paper cases and bake for 25-30mins. You can test with a toothpick if you like. Don't let them brown too much on the top - you don't want them to be crunchy, although if they are they're still lovely.

Hot Potato, Bacon and Spinach Salad

This is the dinner I was trying to make last night while Jacob was occupying himself with the pegs. Maybe that's why it turned out so good. But I'll definately be making this again and again and again.

When those beautiful little Jersey Royal gems show themselves in the shops at the start of the summer I immediately think salad! Now if I'm going to make salad for dinner and I want my two men to it then it has to be substantial, it has to contain meat and it has to be warm (unless it's a real scorcher of a day). This salad has the added bonus of being incredibly easy to make. The bacon and onions can be fried and chopped ahead of time, the potatoes can sit in a pan of cold water ready to be turned on half an hour before you want to serve (using just one hand, if like me you're carrying a baby around) and the spinach just involves opening a bag (if you buy the ready washed version). The dressing comes from Pioneer Woman .

Hot Potato, Bacon and Spinach Salad

Ingredients:

100g Fresh Spinach

350g Jersey Royal Potatoes, washed (or other salad potatoes)

1 small red onion

1 packet of bacon (about 6 rashers)

3 tablespoons red wine vinegar

2 teaspoons sugar

1/2 teaspoon Dijon mustard

Olive oil to taste

Method:

1. Put your potatoes on to boil.

2. Fry the bacon with a little butter or oil. DO NOT THROW AWAY THE GREASE. Strain the grease into a container for later (you can leave a little in the pan for frying the onion). Set aside to cool down and when cool, chop up.

3. Peel, half and then slice the onion and fry in the same pan. Set aside with the chopped bacon.

4. Make the dressing: Put the vinegar, sugar, mustard and grease into a small pan (I use a metal measuring cup). Whisk together while heating gently. Taste to see if you need some oil (this will depend on how much grease came out of your bacon). Season accordingly. Set aside until the potatoes are ready.

5. When your potatoes are ready, drain them and assemble the salad: Put the spinach in a large shallow bowl, topple the potatoes over the top, followed by the bacon and then the onions. Finally pour over the dressing (re-heated if necessary).