Showing posts from November, 2011

Stilton, Bacon and Sage Penne

I created this recipe using a few of the products from my Forman and Field seasonal box, sent as part of the Knorr 'Best of British' campaign . This dish provides an ideal way of using up leftover Stilton from the Christmas cheeseboard as well as that odd rasher or two of bacon lurking at the back of the fridge. A few dried cranberries thrown in wouldn't go amis, nor would some toasted walnuts sprinkled on top. No need for salt as the cheese and bacon provide plenty already. If you don't have any creme fraiche to hand, use extra thick double cream with a squeeze of lemon juice instead. Enjoy - this is REALLY good! STILTON BACON AND SAGE PENNE | Serves: 2  | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes | Ingredients:  200g Pasta 1 TBSP Olive Oil 1/2 Red Onion, sliced 2 Rashers of Streaky Bacon - (I used Emmetts from my Knorr Seasonal box) 1 Garlic Clove, chopped 1 TBSP Fresh Sage, chopped 100g Stilton, chopped (I used


Chocolate Honeycomb Mincemeat Squares

Is it acceptable to be posting festive recipe ideas yet? I hope so as these chocolate squares were pretty amazing. Baking Mad contacted me recently to see if I would like to recreate, in my own style a recipe from their extensive website. Having had a browse through the hundreds of lovely bakes and cakes, I stumbled across one for Chocolate Honeycomb Squares. I wanted to give the recipe my own festive twist so added some halved glace cherries, mincemeat and a dusting of snowy icing sugar on top. I also used half dark chocolate and half milk chocolate to cut through the sweetness of the cherries and mincemeat. The bars keep really well in the fridge (up to 2 weeks) so are an ideal make ahead treat or gift. If you wanted to make them more 'adult', you could try using Amaretti biscuits instead of the honeycomb and brandy soaked raisins instead of the glace cherries. Enjoy, these are too good. CHOCOLATE HONEYCOMB MINCEMEAT SQUARES | Serves: 16 squares | P