MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hfw Red Onion, Cheddar And Bacon Muffins
Categories: Muffins
Yield: 12 Muffins

1 ts Oil
100 g Streaky bacon; cut into 1 cm
-pieces
1 Red onion; finely diced
250 g Wholemeal self-raising flour
2 ts Baking powder
1/2 ts Bicarbonate of soda
1/2 ts Salt
2 Eggs
80 g Unsalted butter; melted and
-cooled
200 ml Buttermilk
1 tb Chives finely chopped;
-(optional)
150 g Sharp cheddar; grated

These strong flavours work well together, but you can always play
around with the combinations. Try spring onions instead of red,
pancetta instead of bacon, and any strong cheese in place of the
cheddar.

Heat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with
12 paper cases. Warm the oil over a medium heat and fry the bacon in
it until just crisp. Lift the bacon from the pan with a slotted spoon
and drain on kitchen paper. In the same fat, sauté the onion until
just softened, about five minutes, then set aside to cool.

In a large bowl, whisk together the flour, baking powder, bicarbonate
of soda, and salt. In a jug, whisk the eggs, butter, and buttermilk,
stir them into the flour mixture with a spatula until just combined,
then fold in the cooled bacon, onion, chives, if using, and
two-thirds of the cheese until just evenly distributed.

Spoon or scoop the mixture into the muffin tin, sprinkle on the rest
of the cheese, and bake for about 18 minutes, until the tops are
golden and a toothpick inserted into the centre of a muffin comes out
clean.

Recipe FROM: <gemini://gmi.noulin.net/cooking/48.gmi>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hfw Red Onion, Cheddar And Bacon Muffins
Categories: Muffins
Yield: 12 Muffins

Swiped. I'll translate it to American and make it sometime soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple & Bacon Grilled Cheese
Categories: Five, Pork, Frutis, Cheese, Breads
Yield: 1 Serving

2 sl Cracked wheat bread
2 sl Aged Cheddar cheese
2 sl Honeycrisp apple; or more *
2 sl Cooked thick-cut bacon

* or the close relative Cosmic Crisp Apple

Heat a sandwich/panini press according to manufacturer's
instructions.

Set one slice of bread on a work surface. Top bread with
1 slice cheese, apple slices, bacon slices, and last
slice of cheese. Place remaining bread slice on top.

Cook sandwich in the preheated panini press until bread
is lightly toasted and cheese begins to melt, about 5
minutes.

By Lauren Highland

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Only choose between the lesser of teo evils when you can't have both.
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Re: Red Onion Cheddar Bacon M
By: Dave Drum to Ben Collver on Sat Jun 08 2024 06:18:00

Title: Hfw Red Onion, Cheddar And Bacon Muffins

Swiped. I'll translate it to American and make it sometime soon.

Fun!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Low-Salt Cucumbers
Categories: Polish, Pickles
Yield: 1 Batch

Cucumbers; preferably small
- and firm
Water; boiled and cooled
2 tb Salt; per:
1 1/2 l Water
1 Garlic head; per jar, cloves
- separated, (peeling
- optional)
1 Horseradish root; 2 to
- 3 cm, in long strips
1 bn Dill
Fresh leaves (horseradish,
- fruit tree, or other
- leaves) (optional)

Wash the cucumbers thoroughly, remove the stems, and then arrange them
quite tightly in the jar. Between the cucumbers, tuck dill, garlic
cloves, horseradish, and leaves.

Dissolve all the salt in water and pour it over the contents of the
jar so that all the ingredients are covered. Cover the jar with a
small plate.

Put the prepared cucumbers in a cool, dark place. After two or three
days, the water should become cloudy and the cucumbers will become
more yellowish. After three days, they should be perfect, but it's
worth testing one 48 hours in.

Recipe by zajadam.pl, translated by Google, with alterations

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Ben Collver wrote to Dave Drum <=-

Re: Red Onion Cheddar Bacon M
By: Dave Drum to Ben Collver on Sat Jun 08 2024 06:18:00

Title: Hfw Red Onion, Cheddar And Bacon Muffins

Swiped. I'll translate it to American and make it sometime soon.

Fun!

Once in a while a recipe gets my attention ... like this one. So, I
hadda make it. My sometime soon was yesterday afternoon. I didn't have
any unsalted butter on hand so I skipped the salt called for as I noted.

The muffins came out wonderfully light and went well with the omelette
I made for my supper. I'll take the recipe writer's word for the pairing
with tomato soup as that is not high on my list of preferred foods. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Onion, Cheddar & Bacon Muffins
Categories: Breads, Pork, Cheese
Yield: 12 muffins

1 ts Oil
100 g (3.5 oz) streaky bacon; in
- 1 cm (3/8") pieces, 4 sl
- thin sliced bacon
1 md Red onion; peeled, finely
- diced
250 g (8.8 oz) wholemeal self
- rising flour
2 ts Baking powder
1/2 ts Bicarbonate of soda (baking
- soda)
1/4 ts Salt
2 lg Eggs
80 g (3 tb) unsalted butter;
- melted, cooled
200 mL (6.75 oz) buttermilk
1 tb Fine chopped chives; opt
150 g (5.25 oz) strong Cheddar
- cheese; grated

Heat the oven to 200oC/400oF/gas mark 6 and line a
muffin tin with 12 paper cases.

Warm the oil over medium heat and fry the bacon until
just crisp. Remove the bacon from the pan and drain on
paper towels.

In the same fat, saute the onion until just softened
(about 5 minutes), then set it aside to cool.

In a large bowl, whisk together the flour, baking
powder, bicarbonate of soda, and salt.

In a jug, whisk the eggs, melted butter, and buttermilk.
Stir this mixture into the flour mixture with a spatula
until just combined.

Fold in the cooled bacon, onion, chives (if using), and
two-thirds of the grated cheese until evenly
distributed.

Spoon or scoop the mixture into the muffin tin, sprinkle
the remaining cheese on top, and bake for about 18
minutes until the tops are golden and a toothpick
inserted into the center of a muffin comes out clean.


Enjoy these savory muffnis - they pair wonderfully with
homemade tomato soup!

UDD NOTES: You can use salted butter and skip the 1/4
ts of salt. Bicarb of soda is that old familiar Arm &
Hammer box labelled "Baking Soda". I do not stock
"self-rising" flour - so a added 3 ts of baking powder
and 1/2 ts of table salt to 2 cups of Bob's Red Mill
Whole Wheat flour to mske my own. And yes, the call for
2 ts Baking powder is in addition to that in the "self-
rising" flour.

RECIPE FROM: https://www.bmcaterers.co.uk

Uncle Dirty Dave's Kitchen

MMMMM


... They understand the benefit of a little sodium chloride.
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