Smoky Bacon, Bean and Tomato Sauce

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This sauce made a nice, filling lunch one day, served with some very crunchy sourdough toast.

Smoky Bacon, Bean and Tomato Sauce
Soften 1/4 finely chopped red onion in a tsp oil. Add 1 rasher smoked back bacon, chopped into small pieces and leave to colour for a minute or so. Add 120g tomato passata, a good shake of smoked paprika and half a drained, rinsed 200g tin of butter beans. Season to taste with salt and pepper. Leave to simmer for a few minutes while you toast the bread.

Serve! I like my sauce separate from the toast, that way the toast stays crunchy for longer.

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Smoky Bacon, Bean and Tomato Sauce

Magic!

I’m really good at starting projects and really quite poor at seeing them to completion. Or in the case of this blog, keeping it going. However, I have not yet given up and it may be that posts pop up more often in the future now.

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I’ve spent the intervening period moving house, well, moving flat. It took a very long time (there was a cross-over period between leaving the old flat and also being in the new one) partly because I moved all of my belongings myself. Fairly eye-opening in terms of how much stuff I actually have and hard work too. And then there was some inevitable decorating and sorting hence the radio silence.

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But I’m moved now and I very much like where I am now, even though half of my life is still in boxes (and probably will be for the foreseeable future – see comment above regarding being poor at completing projects ;-)). And in a week or so I’ve got a pretty major experiment going on which will hopefully result in more blog posts. Fingers crossed for all sorts of reasons there!

In the meantime those who know me well will understand that although many things remain packed my cookery books are happily on shelves and I have been reunited with the joy of browsing through them. Prime candidates for this activity at the moment are Hugh Fearnley-Whittingstall’s (HFW) books River Cottage Everyday, Veg Everyday and Three Good Things. Every time I open one of these I invariably want to make whatever is on the open page. Always a good sign.

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I was recently talking to someone who knows me and my love of baking well and they recommended the ‘Magic Dough’ in Veg everyday. Despite currently having the world’s smallest oven (that’s one of the things yet to be sorted in the new flat but I couldn’t be without an oven so I have a Lakeland toaster oven at the moment, and no, they’ve not sponsored this post…) I decided to give it a go.

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Most of my bread recently has had a dairy base so it was a bit of a change to use just flour, water, salt and olive oil here. The recipe is available online here on the Guardian website. Half soft plain flour and half strong flour meant the dough was soft and pliable to work with. I divided the dough into twelve equal balls (yes, I did weigh them…)

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I decided to make six rolls (Hugh recommends this as a versatile dough), a sort-of-pizza and then freeze the remaining five portions of dough for later use. I’ve no experience of freezing dough (I did it after knocking it back) so any comments welcome! Otherwise it’ll be a case of wait-and-see as to whether the frozen dough ever escapes the confines of it’s icy lair…

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So I had my sort-of-pizza for lunch one day when I was in no particular hurry. Thick slices of courgette very slowly softened in a little oil were then allowed to cool before being placed onto the dough which helpfully pushed out to a good size without springing back and was then topped with parmesan. I know mozzarella is more usual but I once had pizza melanzane in Italy with parmesan on it and it was the most delicious pizza ever. And from a practical point of view I always have parmesan on hand and rarely buy mozzarella.

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Delicious, can’t wait to see how the frozen dough works out because I’ve got plenty more ideas for toppings!

I’m going to add this to Bookmarked Recipes because I’ve had this book for years and have so many bookmarks sticking out of it to make. The recommendation prompted this to be bumped up to the top of the list!

Magic!

Courgette and mozzarella frittata

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Edwina Currie has a lot to answer for…. Despite knowing that eggs are healthy and packed full of nutrition I don’t eat them nearly as often as I might. But this frittata was delicious and reminded me that I enjoy eating eggs. And of course cheese makes everything better. Served with soda bread.

Soften a courgette chopped into chunky rounds slowly in some olive oil. Add beaten, seasoned eggs and cook until the base is set. Transfer the pan to below a preheated grill. When the top has set slightly add sliced mozzarella and grill until bubbling. The eggs were undoubtedly overcooked!

I’m also going to link this to Dom’s new Linky, Simply Eggcellent¬†what with eggs being the principle ingredient of this dish!

Courgette and mozzarella frittata