Advertisements

Tag Archives: Bacon

Risotto with Dried Mushrooms (and Bacon Crumbs)

It’s ironic that close on the heels of a khichdi, I write about a risotto.

Not that there’s much of a similarity in origin or technique of preparation, but the fact that both are grain based with that unique consistency somehow puts it in the same category for me.

For those who thought Italian cuisine is all about pizzas and pastas, risotto can come as a bit of a surprise. Even at a fancy restaurant, the risotto still remains a rustic, comforting dish; quite true to its origins.

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

A risotto is best kept simple. In fact it would be a sin to crowd it with many ingredients. A single hero ingredient, a flavourful broth and the right kind of rice is what a risotto is all about. Of course cheese, if you must!

While Arborio is the variety of rice that most of us are familiar with, it is actually other varieties like Carnaroli, Vialone Nano etc… that are more popular in Italy. I have had risotto made with Carnaroli rice before and the texture is much better when compared to Arborio.

Even though Carnaroli is available in selected stores in Australia, I still went with Arborio as that’s the variety that’s easily and more economically available for most.

Dried mushrooms, simply because of its intense umami hit. It has that really earthy flavour that makes you want to keep eating. I soaked the dried mushrooms in the chicken stock to soften it again and the resulting broth was just mind blowing….

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

The bacon crumbs was really an afterthought, perhaps because I love bacon so much and somehow finds a way into many of the dishes I make at home. Not really a main ingredient in this risotto, but rather a garnish just to add another dimension of flavour…..more of that salty, delicious umami hit that makes this risotto the most ideal dish to huddle with on a cold night.

While a great risotto might require practice and experience, I believe a good risotto is achievable by most. As I mentioned, the stock is really important and a homemade stock is the most ideal. Use a store bought one only if you are truly busy yet crave a generous helping of this risotto.

Ingredients:

(Serves 6-7)

  1. 2 cups Arborio Rice
  2. 150gms dried mushrooms
  3. 2 litre homemade chicken stock
  4. 2 ½ tbsp unsalted butter
  5. 2 tbsp olive oil
  6. 1 small white onion; finely chopped
  7. 1 cup dry white wine
  8. 200 gms bacon ( I used streaky bacon); finely chopped
  9. Salt, to season
  10. Freshly milled black pepper; to season
  11. 2 tbsp parsley leaves; finely chopped
  12. Grated parmesan; for garnish

Method:

  1. Reconstitute the dried mushrooms by soaking in the chicken stock for 15 minutes. Remove from the liquid and chop into small pieces.
  2. Finely chop the bacon by hand or using a food processor. In a small pan, add the bacon pieces and cook on low heat (no oil required as the bacon has plenty of fat) till the bacon has browned well but not burnt. Drain the fat using a strainer to get crispy bacon crumbs.
  3. In a large saucepan, heat half of the butter and olive oil; add the onions and sauté till soft.
  4. Then add the mushrooms and cook for another minute or two.
  5. Next add the rice and cook for about 2 minutes, stirring frequently. When the rice gets a little toasty and begins to make a crackling sound, reduce the heat and add the white wine.
  6. Cook, while stirring continuously till almost all the wine has been absorbed.
  7. Next add one cup of broth and cook (stirring continuously) till the rice has absorbed the liquid. Add another 2 cups of broth and continue to cook. Repeat, adding 1-2 cups of broth and cooking till the rice has reached the al-dente stage.
  8. Then add the remaining butter and season with salt and pepper. Mix well to combine.
  9. Serve warm with grated parmesan, bacon crumbs and parsley

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

 

Advertisements

Potato and Parsnip Soup (with Bacon and Chilli Oil)

It’s a beautiful, bright and sunny day today!

I smile as I write this because it’s technically autumn but today feels like a perfect spring day. And I know the cold days are just round the corner so I am glad to soak in the sun while it lasts. (A quick look at the forecast tells me not to get excited as it’s all rain and chills the rest of the week).

Weather plays such an important role in my mood, especially after moving here. While in India, there was only the intense heat to battle but here, it’s all the different seasons and with Melbourne being a little crazy on the weather front; it has been a long journey learning how to deal with it from wearing the right clothes, eating the right food and planning our everyday life around it.

But I think I can say that I seem to have adjusted well. While the changing seasons still has an effect on my overall mood, I don’t get too worked up about it instead learning to embrace and enjoy the beauty of each season.

And that brings us to today’s recipe.

Potato and Parsnip Soup (with Bacon and Chilli Oil) - thespiceadventuress.com

Soups are one of my favourite categories of dishes to make during autumn and winter. It’s warm, hearty and comforting with minimal effort. It’s a really easy dinner, makes excellent leftovers and a great way to try out new veggies. Like parsnip, in my case.

I think the only reason why I have never cooked with parsnip before is unfamiliarity. It’s not a common one in South India, so I have never really tasted it before. Hence, it’s not a veggie I reached out for while shopping. In fact, as I pick up the carrots often placed nearby, I make a mental note to check out a recipe and then buy it; but that has never happened too.

This time I was determined to get parsnip and though there were many recipes that I had bookmarked, I wanted something familiar hence opted for this soup. This potato soup is one I make often so adding parsnip too seemed like a good idea, at least the first attempt wouldn’t be disastrous.

But this potato and parsnip soup turned out to be no disaster. Instead it quickly became one of our favourite soups for the season, especially with that really moreish, savoury addition of bacon and chilli oil.

Potato and Parsnip Soup (with Bacon and Chilli Oil) - thespiceadventuress.com

Yes, you heard it right…chilli oil! Not just for dumplings, it’s one of my favourite toppings for soups, stews, just about anything. I love that spice hit, a depth of flavour that cannot be explained in words. Well I don’t make the chilli oil myself; it’s so easy to get at any Asian grocer or supermarket. And the crispy prawn ones are the best!

If you prefer to make a vegetarian version, skip the bacon and chilli oil; instead add bread croutons and a dash of Tabasco or sriracha if you like the spice kick.

I prefer not to use cream, instead always use a dash of milk to lend that sweet creaminess to the soup.

So let’s get cooking Potato and Parsnip Soup with bacon and chilli oil. I am sure you are going to make it plenty during the coming months….

Potato and Parsnip Soup (with Bacon and Chilli Oil) - thespiceadventuress.com

Ingredients:

  1. 2 large potatoes; skin peeled and diced
  2. 2 parsnips; skin peeled and diced
  3. 1 medium onion; chopped
  4. 1 garlic clove; crushed
  5. 2 tbsp butter
  6. 2 tbsp olive oil
  7. 5 thyme sprigs (including garnish)
  8. 1 litre vegetable stock (chicken stock works great too)
  9. 150ml milk
  10. Salt, to season
  11. Black pepper; to season
  12. 150gms bacon; finely chopped
  13. Chilli oil (I used crispy prawn head chilli oil)

Method:

  1. In a large stock pot, heat the oil and butter. Add the garlic and onions; sauté till the onions are softened.
  2. Then add the potatoes, parsnip and 3 thyme sprigs; mix well to combine and add the stock. Bring to boil, then lower heat and cook covered till the veggies are cooked well and mushy.
  3. Once the veggies are cooked, turn off heat and allow to cool lightly before blending the whole mixture.
  4. Return to heat and add the milk; taste and season with salt and pepper.
  5. In another pan, add the chopped bacon and sauté on low heat till crispy. No extra oil is required as the bacon releases enough oil.
  6. Ladle the soup into bowls and garnish with bacon, chilli oil and thyme.
  7. Enjoy to your heart’s content.

Potato and Parsnip Soup (with Bacon and Chilli Oil) - thespiceadventuress.com

 

 

 

WWFreshBox by Aussie Farmers Direct + a Recipe for Pasta with Kale, Bacon and Mushrooms

‘So what do I cook tonight?’

How many times in a week do you ask yourself that question? I do…almost every single day. Friends often assume that meal planning is something I enjoy and ace at, being a food blogger. Definitely not, at least not most of the time because in addition to the everyday food, I have to plan ahead for the recipes that are to be created for the blog, clients etc…..

It takes me two days to get my meal plans and grocery shopping list in order and there are weeks when the whole exercise freaks me out. So you can imagine my excitement when I get a mail from Aussie Farmers Direct asking if I would like to review the new WWFresh Box that has been designed and created by Weight Watchers. Yes please….bring it on!

Aussie Farmers Direct and Weight Watchers – two brands that we are pretty familiar with and so I am not going into the details here. There’s plenty of information on their websites for the newcomers. Instead, I am going to talk about the WWFreshbox; this perfectly packed box full of absolutely gorgeous and fresh ingredients that has been sourced from local farms and food producers. And also, the printed recipes that got me really excited.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

So my choice was the Family Freshbox which includes ingredients and fresh produce to serve 5 meals for 4 people. I have been testing out and cooking from the WWFreshbox for the past couple of days using the Weightwatchers recipes that was included. And here is what I think;

(Aussie Farmers Direct has also offered a generous discount for all the subscribers of The Spice Adventuress. More details at the end of the post)

Pros:

  • No more meal planning – You don’t have to break your head wondering what you are going to cook each day and then shop around for ingredients. You get the ingredients delivered straight to your door with the recipes included. Definitely a time saver!
  • Choose from different types of WWFreshbox – there are plenty of choices when it comes to the size of the WWFreshBox designed to serve 2 or 4 people for 3 or 5 meals. Ensures zero wastage.
  • High Quality Fresh Ingredients – that are packed to perfection in a special temperature controlled box. Aussie Farmers Direct does a brilliant job at sourcing all the produce from local farmers which means that you not only eat healthy and fresh but also support the local community.
  • Free Delivery – Yup, you heard it right….free delivery to your door.
  • Excellent Packaging – Since all the ingredients are packed in a temperature controlled box, everything stays fresh till you reach home and put it away. The vegetables are packed neatly, in sealed containers where necessary and all the protein is in a special cover with gel packs. The gel packs inside can be reused and if you do not wish to keep it, you may leave it inside the box and place it outside on the day your next delivery happens.
  • Delicious and Healthy Recipes – I mean it guys, really delicious recipes. All the recipes are designed by the nutrition experts at Weight Watchers and includes the Smart Points so that you can keep track. And even if you are not watching your weight, you still can eat healthy. The recipes change every week so it doesn’t get boring at all. Every week’s recipes are updated on the website so you can check out that before placing your order.What I really loved about the recipes is that there is no compromise on flavour and taste as you can see from the dish I will be sharing with you guys shortly.

Cons:

  • Delivery can be an issue for those who live in apartments with unit numbers; the box will need to be delivered to a friend’s place or your business address. Also, delivery is currently not available in certain suburbs. Do check if your suburb is covered on the website.
  • No dry ingredients provided.
  • No exclusively vegetarian WWFreshbox.

Getting to my favourite part; the recipe that I tried out from the WW Freshbox and absolutely loved – Pasta with Kale, Bacon and Mushrooms.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

We are not big on kale in our house. I don’t mind it but the boys are not very enthusiastic about it and the only way I have been able to make them eat it is in a lentil curry. So with this recipe, I was both excited and apprehensive. But went ahead anyway, hoping the bacon will work its magic even if the kale fails.

And let me tell you peeps, we loved it!

This pasta dish was a winner on all counts – it was light, refreshing, healthy, low on calories and super packed with flavour. From prep to finish, on the table in 30 minutes. All thanks to Weight Watchers, we have found our favourite kale dish.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

Pasta with Kale, Bacon and Mushrooms

Serves: 4

7 SmartPoints® value per serve

Ingredients:

  1. 200gms dried pasta
  2. 5 tsp olive oil
  3. 125gms lean bacon (fat trimmed); chopped
  4. 1 red capsicum; chopped
  5. 200gms button mushrooms; sliced
  6. 2 medium garlic cloves; crushed
  7. 2 small fresh red chilli; finely chopped
  8. 200gms kale; chopped
  9. 2 tsp finely grated lemon rind
  10. 2 tbsp lemon juice
  11. Salt; to season

Method:

  1. Cook the pasta in salted boiling water as per packet instructions till al dente. Drain (reserve ½ cup liquid) and keep aside.
  2. Heat 1 tsp olive oil in a large pan and add the chopped bacon. Cook on medium heat for 4-5 minutes till the bacon pieces have turned golden and crisp. Transfer to a bowl.
  3. In the same pan, add 2 tsp olive oil and add the garlic, chillies and capsicum. Cook for 30 seconds and then add the mushrooms. Cook over high heat for another 2-3 minutes till the mushrooms have softened. Transfer to the same bowl as the bacon.
  4. Heat the remaining olive oil and add the kale. Season with salt and cook covered for 2-3 minutes on low heat. Then add ¼ cup water to the kale, mix and continue to cook covered for another 2-3 minutes or till the kale has become tender.
  5. Increase heat and return the bacon and vegetables to the pan. Also add the lemon rind and juice; season with salt if necessary.
  6. Add the cooked pasta, half of the reserved liquid and toss on high flame for a few seconds.
  7. Serve warm

I served this pasta dish with a fresh salad made from cherry tomatoes, red onion, coriander leaves, balsamic vinegar and extra virgin olive oil.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

And if you would like to make this delicious recipe or make several like these, all that you need to do is place an order with Aussie Farmers Direct for the all new WW Freshbox.

Thanks to Aussie Farmers Direct, a special discount code has been offered to all the subscribers of ‘The Spice Adventuress’ (make sure you subscribe to my blog). Enjoy $25 off* with your first WW Freshbox. Use promo code ‘FRESHSPICE’ on checkout – T&Cs below.  

(Offer open to new customers. Minimum spend $65. For full T&Cs visit AussieFarmers.com.au. Valid until 31/08/2016. Order must be placed by 12 noon 30/08/2016.)

So go ahead, place your order today and enjoy fresh ingredients with healthy recipes, delivered straight to your doorstep. And if you prepare the above recipe, make sure to tag me #thespiceadventuress so that I may see it too.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

Disclaimer – This post has been bought to you in collaboration with Aussie Farmers Direct. All the opinions stated in this review are mine; hope it helps you make an informed choice. 

 

Potato, Cauliflower and Leek Soup with Crispy Bacon and Shallots

Soup weather is officially here!

The days have been cold, wet and grey and since we were relying too much on this cheesy bowl of comfort, I decided to experiment with more soups this season. Like this super creamy and delicious Potato, Cauliflower and Leek Soup generously garnished with crispy bacon and shallots.

Potato, Cauliflower and Leek Soup with Crispy Bacon and Shallots - Comfort in a bowl - thespiceadventuress.com

The weather also dictates for a good read and the book I just finished reading is a poignant drama ‘Like I Can Love’ by Australian author, Kim Lock.

My knowledge of Australian authors is slowly but steadily increasing especially when I signed up to do book reviews with Pan Macmillan Australia. I found it a great way to discover new authors and also expand my reading horizon considerably.

Set in South Australia, ‘Like I Can Love’ is a poignant, heartbreaking tale of two friends. The book is also an exploration of different kinds of love, the varying spectrums of this emotion which can be fragile, sacrificing and sometime destructive. It is a tale of how love can make us do the most unthinkable of things leaving a mark on our souls and lives forever.

Beautifully etched by Kim Lock, the book captures the essence of love and friendship amidst the background of South Australia. By the end of it, I felt that the characters are real almost becoming a part of my life, as if I have known them all my life. It is a simple book to read but one that is profound and beautifully written.

Kim Lock resides with her family in the Barossa Valley and hence there is ample evidence of the culture and lifestyle of regional Australia in her book. The book is gripping without being too heavy which makes it ideal if you are a fiction lover.

Like I Can Love by Kim Lock - a book review - thespiceadventuress.com

Let’s also simmer away a pot of this delicious soup before you get too engrossed in the book.

Just as the name suggests, this is a Potato, Cauliflower and Leek soup. I wanted more oomph and comfort which is why the shallots and bacon make an appearance, but if you are a crouton person, here is a delicious one you can try out.

Spices ofcourse are my thing but I am sure you agree that potatoes and cumin is a match made in heaven. So mildly spiced with bay leaf and cumin which adds so much more flavour to the soup. No extra cream in this one as I found that it is quite creamy from the potatoes and cauliflower but if you wish to, you can add a bit as garnish or at the end of the cooking process.

Bay leaf and Cumin - love thy spices - thespiceadventuress.com

 

Crispy Bacon and Shallots - Garnish for the Potato, Cauliflower and Leek Soup - thespiceadventuress.com

And of course, the crispy bacon and shallots……..yumm yumm yummmm!!

Ingredients:

  1. 100gms bacon; chopped
  2. 50gms fried shallots
  3. 2 large potatoes; diced
  4. 1 small cauliflower head; cut into florets
  5. 1 leek; finely sliced
  6. 3 dried bay leaf
  7. 1 tsp cumin seeds
  8. 2 medium garlic cloves
  9. 2 tbsp butter
  10. Salt, to season
  11. Freshly milled black pepper, to season
  12. 1 litre homemade chicken stock

Method:

  1. In a deep pan, add the bacon pieces and fry on low heat. No extra oil required as the bacon has enough fat which will render down and crisp it up.
  2. Once the bacon pieces have browned and crisped up well, remove and drain on a kitchen towel. Keep aside.
  3. In the same pan, heat butter and add the bay leaf and cumin. Cook on low heat till the spices are fragrant and then add the garlic and leeks. Sauté for about 2 minutes on medium heat but take care not to burn.
  4. Next add the potatoes and cauliflower florets; season with salt (remember the stock has salt) and pepper. Mix well to combine and cook on low heat for about 2 minutes.
  5. Add ¾ ths of the stock, check seasoning and bring to boil. Turn the heat down and cook covered till the vegetables are softened and cooked through.
  6. Cool slightly and blitz till creamy. Add more stock if too thick.
  7. Serve warm with crispy bacon and shallots.
  8. Slurp it up!

Note – I always have a stash of homemade fried shallots in my pantry which I used. You could use the store bought ones too.

Potato, Cauliflower and Leek Soup with Crispy Bacon and Shallots - Deliciousness in a bowl - thespiceadventuress.com

 

Potato, Cauliflower and Leek Soup with Crispy Bacon and Shallots - comfort in a bowl - thespiceadventuress.com

Pssst….I am having this soup second day in a row with a  few drops of Tabasco hot sauce in it. Try it guys if you can take some heat!

 

Disclaimer – Not a sponsored post but the book was sent to me by Pan Macmillan Australia.

 

 

 

Smash Box – a Product Review + a Recipe for Mushroom Bacon Wrap

Another two weeks to go for the school to re-open!

Little Adi is excited and so is his mom. I mean it was great spending time with each other, having play dates, workshops and a whole lot of fun but seriously, both of us need a break from each other.

Most of you would have begun the Back to School shopping. Luckily, no need for uniforms but have to get everything else, especially new shoes (they cost a bomb!). While thinking about a new lunchbox, I received a mail from SMASH asking if I would like to review their brand new lunchbox products launched for the season. Yay!

What got me even more excited is their new lunchbox range for the grown-ups. The hubby is forever complaining about the lack of choice for adults, especially men. So I decided to review both the products and read on to know what I think.

And yes, there is also a recipe – delicious mushroom bacon wraps. Easy and ready in a jiffy!

1

A bit about the brand…Smash Enterprises is an Australian brand! And this speaks volumes to me as I am a great believer in promoting local brands and products. The products are not just reliable and durable but the brand also focuses on reducing wastage and is BPA free.

The coolest thing about the new ‘Smash Box’ is that it comes with an insulated jacket for the lunch box. For me, this is an extremely important feature. Adi loves his ham and cheese but it’s always a worry packing it for his lunch box especially during the hotter months. So this insulated jacket is great when I need that extra chill factor. The jacket can be removed easily so great while washing or for days when it is not required. Insulated bags are also available for the office range – a beautiful blue for the guys and a vibrant green for the ladies (it can easily pass off as a handbag).

8

7

Made from durable plastic, the Smash box is sturdy and designed to be a great companion to your child’s school meal times. I loved the fact that the design is well thought of; the twin compartments make it easy to segregate the different food items. There is even a sandwich belt to hold those unruly ones in place (how much I need that!). A special yoghurt container which will definitely be used a lot and also plenty of room to hold other nibbles like cheese, biscuits, fruits etc… Individual containers of varying sizes and shapes are also available for multipurpose use.

A practical yet simple design, the lunch boxes are easy to clean and dishwasher safe.

4

6

Smash products are sold at most of the big retailers like Coles, Woolworths, Officeworks, BigW, David Jones, Masters and Target. The new Smash Box is sold only at Coles and the adult range (pictured in this review) can be found at Officeworks; these are a limited release so make sure to get your hands on it before it is sold out.

There are also several other designs and styles, so make sure you take a look at the website for more details.

And to inaugurate the brand new Smash box, I decided to make a mushroom bacon wrap – a recipe I make quite often for Adi’s lunch. It’s easy, high on protein and delicious; the filling can be made ahead of time so assembling the wrap is the only job for the morning. The filling is so robust and delicious but I add that extra bit of nutrition in the form of baby spinach, cucumber and tomatoes. For the adult lunch boxes, I bulk up with a mixed salad on the side.

If you are a vegetarian, replace the bacon with paneer (Indian cottage cheese) or tofu.

2

3

Ingredients:

  1. 150 gm bacon; diced
  2. 7 brown mushrooms; diced
  3. ½ onion; finely chopped
  4. 1 tbsp chives; finely chopped
  5. ½ tsp paprika
  6. Salt, to season
  7. Black pepper, to season
  8. To assemble:
  • Whole meal wraps
  • Baby spinach
  • Lebanese cucumber; sliced
  • Ripe red tomatoes; sliced
  • Aioli/tomato sauce

Method:

  1. Add the diced bacon to a pan; cook on low heat till the bacon pieces are beginning to brown. (No oil is added as the bacon fat gets rendered down).
  2. Once the bacon pieces start to brown, add the onion and sauté for another minute or two. Then add the mushrooms along with the spices. Season with salt and continue to sauté till the mushrooms get cooked. Remove from heat and mix in the chives.
  3. To assemble, place a few baby spinach leaves on the wrap followed by sliced cucumber and tomatoes. Then spoon the bacon mushroom mixture on top. Finish off with the aioli and tomato sauce. Wrap into a roll tightly with a foil.

5

How are your ‘back to school’ preparations going? Would love to hear your stories…..

 

Disclaimer – This post was bought to you in association with Smash. All the products were sponsored but the opinions and remarks are entirely mine. 

 

 

 

 

Beer and Cheddar Soup

Beer, cheese (loads of it), bacon, jalapeno, cream….no, this soup is not for the faint hearted or the calorie conscious!!

The idea of making a beer and cheddar soup originated on a Facebook group discussion. I had posted a dish with red wine and thus began the conversation of cooking with alcohol. While I may have a bit of experience cooking with wine, I am practically a newborn when it comes to cooking with other forms of alcohol. But the beer soup came highly recommended from a bunch of food buddies who seem to understand my sense of flavours. And so of course, I had to give it a go!

Now, I am not really fond of alcohol especially beer. I have an intense dislike for its bitter flavours. Beer aficionados are not going to take this line easily! But I have never been able to stomach its taste; so how do I cook with it?

I remembered the time when I used beer to make the batter for fish and chips; that was a delicious experience. Though this was nothing remotely similar, I still decided to give this soup a try….after all, there’s plenty of cheese and bacon in it right!

And my…what a delicious experience was it! All my skepticism vanished with the first taste of the soup. My 6 year old absolutely loved it; he called it the best soup ever. Don’t worry about giving it to your children; most of the alcohol is cooked off so you are not feeling boozy or tipsy drinking this one.

Beer and Cheddar Soup - thespiceadventuress.com

This beer and cheddar soup is autumn in a bowl. Flavours that are strong yet comforting……

Good quality cheddar can make a huge difference to the flavours of this soup. I used a mixture of vintage cheddar and flavoured cheddar (onion and chive). But it is not necessary to stick to these flavours; the only important thing is to use one or two types of real good cheddar with at least one being vintage or aged cheddar for that sharp punch.

Beer and Cheddar Soup - thespiceadventuress.com

This beer and cheddar soup is not just about flavour, it’s also about texture. Every spoonful gives you the soft onions and celery along with the salty, delicious bits of browned bacon. And just when you are lulled into a safe sense of flavour, the fresh jalapenos pop up for that vibrant heat which explodes on your taste buds.

Like you figured, I can rave about this soup but you know what….let’s just get cooking.

Recipe adapted from this site.

Ingredients:

1. 150gm bacon, chopped
2. 2 celery stalks, finely chopped
3. 1 onion, finely chopped
4. 1 jalapeno, finely chopped
5. 2 garlic cloves, finely chopped
6. 2 sprigs thyme, finely chopped
7. 1 bottle pilsner (300 ml)
8. 2 ½ cups chicken stock
9. 4 tbsp unsalted butter
10. ¼ cup plain flour
11. 250 ml cream
12. 100 gm flavoured cheddar (onion and chive), grated
13. 150 gm vintage/aged cheddar, grated
14. Salt, to season
15. Freshly milled black pepper, to season

To serve:

16. Garlic toasts
17. 1 jalapeno, finely sliced into discs
18. Browned bacon

Note – I used pilsner, but you can use ale also.

Method:

1. In a large pot, cook the bacon pieces till browned. There is no need to add any extra oil as the fat of the bacon will render and crisp up the pieces. Remove and keep aside leaving the remaining oil in the pot.
2. To the same pot, add the chopped onions, celery, jalapenos and thyme. Cook till softened which should take around 8 – 10 minutes.
3. Once the veggies have softened, add the beer and cook till the liquid has been reduced by half; this will take you around 5-7 minutes.
4. Then add the chicken stock and continue to simmer on low heat.
5. In another pan, make the roux by melting the butter and whisking the flour into it. Whisk till the mixture has lightly browned and then add this to the stock and mix well to combine.
6. Continue to cook till the stock has thickened and then add the grated cheese and cream.
7. Cook for another 5 minutes and then add the bacon (reserve 2 tbsp for garnish); taste and season with salt and pepper.
8. Serve warm with garlic toasts

Do you cook with alcohol? I would like to learn more about your experience……

Beer and Cheddar Soup - thespiceadventuress.com

Bacon Mushroom Sandwich

Sandwiches have always been one of my favourite types of food as it is fuss-free eating. After coming down to Australia, these have also become a way of life. I find it much easier to prepare these for our afternoon lunch – convenient for my hubby to have it at office and also make my son get used to having it on his own as he starts school next year. And the latter reason has also given me the momentum to try and experiment with different sandwich fillings and breads to keep it interesting and different every single day. So that means you are going to see a lot of sandwich recipes on my blog.

Lots of rich, umami flavours from the mushrooms and bacon and spiced with Sriracha, and accompanied by onions, tomato and rocket leaves for a delicious sandwich. Easy to make and delicious!

 

Bacon Mushroom Sandwich - thespiceadventuress.com

Ingredients:

  1. 3 long rolls (or any kind of bread you wish to use)
  2. 150 gms rindless bacon; sliced thin lengthwise
  3. 250 gms brown mushrooms; sliced thin lengthwise
  4. 1 small red onion; finely sliced
  5. 1 cup rocket leaves
  6. 1 medium tomato; halved and then sliced
  7. Salt; to season
  8. Freshly milled black pepper; to season
  9. 2 tbsp sriracha hot sauce (use any hot sauce)
  10. Mayonnaise; to spread on the roll
  11. Tomato chutney; to spread on the roll
  12. 2-3 tbsp olive oil

Method:

  • Heat oil in a pan and add the bacon; cook on medium heat till the bacon pieces are lightly browned.
  • Add the mushrooms and onions; cook on high heat till the mushrooms are just done (just a minute or two).
  • Season with salt, pepper and Sriracha. Mix well to combine and remove from heat.
  • To assemble the sandwich, spread mayo on one side and tomato chutney on another (use any condiments of your choice otherwise).
  • Arrange rocket leaves and tomato slices on both sides; then place the mushroom bacon filling in the centre.

Note – For vegetarians, simply ditch the bacon or replace it with another vegetable of choice.

 

 

Peri-peri Pasta (with bacon and oyster mushrooms)

I have fallen in love with the Nando’s peri-peri sauces! Now that’s an understatement – it is more like an obsession, wanting to add the different sauces to just about anything I cook.

The first time I tasted Nando’s was after coming to Australia. But later got to hear that a Nando’s outlet opened in Chennai (Tamil Nadu, India) for the first time the month we flew to Oz land. Of all the different dishes that I have tasted in Nando’s, my all-time favourite is the corn on the cob smothered with the hot peri-peri sauce. Spicy sweetness in one bite – touching heaven’s doors! (as one of my classmates would put it)

Now, my pantry is always stocked with the different peri-peri sauces which I use to re-create many traditional meat dishes. Here I went overboard and used it for pasta. This is not one for the mild-hearted; it is spicy but not overpowering to burn your taste buds. Bacon and oyster mushrooms were a good choice as both are meaty and great for soaking up the sauce.

Peri-peri Pasta (with bacon and oyster mushrooms) - thespiceadventuress.com

Ingredients:

1. Pasta (any type) – 2 cups
2. Oyster mushrooms – 1 cup, diced
3. Bacon – 6 rashers, cut into small pieces
4. Red onion – 1 small, diced
5. Tomato – 1 small, deseeded, diced
6. Basil – 4-5 leaves
7. Nando’s hot peri-peri sauce – to individual preferences
8. Salt – to taste
9. Olive oil – 4-5 tbsp
10. Dried basil – for garnish

Method:

• Cook pasta in salted boiling water, drain and keep aside.
• In a pan, heat olive oil and fry the bacon. Add diced onions and sauté on high heat.
• Next, add oyster mushrooms and sauté till soft.
• Add tomatoes, season with salt and toss well to combine.
• Next add the peri-peri sauce and the pasta; toss again to combine well.
• Serve warm garnished with dried basil.

%d bloggers like this: