Bacon Hueva-/Quesadilla

Remember the 'huevadilla' ?

I must admit I forgot about it for a while myself, but now it's back.

And how! ..in the shape of a hearty breakfast: bacon, eggs, cheese, beans and all.

Ingredients:
- 50-60 g (2 oz) thinly sliced bacon
- 4 wheat tortillas, ~ 22 cm (8-9 inches) diameter
- 4 eggs
- cheddar, grated
- 1 avocado
- pico de gallo
- refried pinto beans



The pinto beans were refried and left over low heat while preparing the rest.

Thinly sliced bacon was fried crisp, then removed from the pan and cut in smaller pieces. The fat was poured off (and saved for other cooking purposes).

Over medium heat a tortilla was placed in the pan. Grated cheddar was put in wide ring along the rim leaving a spot for 2 eggs and half of the bacon bits in the middle. This was topped with another tortilla and left on medium heat for a few minutes - it was flipped over when the eggs were sufficiently set to do so without making a mess of it.


When suitably done on both sides, it was removed from the pan and cut in slices to be served with avocado wedges and crude salsa on top and refried pinto beans on the side.

This I'll do again for sure.

Almond-paste Rolls

When I first started baking egg-free treats I thought I would need to bake and bring for work more often than turned out to be the case. In fact, now I've been here for 2 years and the position is over, so there will be no more group meetings for me to which I have to bring egg-free baked goods. This leaves me with a surplus of ideas, so if I find the time the series will continue on this page.

These rolls are based on a recipe I got from my mother when I first told her I needed egg-free cake recipes. I baked them recently for one of the last work-related occasions: the celebration of the acceptance of my latest paper.

For these rolls I used an almond paste not sold as marzipan^[1] but I think marzipan should work quite well also.

Ingredients:
- 250 g (8.8 oz) margarine
- 2 dL (⁴/₅ cup) milk
- 50 g (1 ³/₄ oz) fresh yeast
- 2 tbsp granulated sugar (+ extra for sprinkling)
- ¹/₂ tsp salt
- 500 g (1.1 lb) flour (+ extra for rolling)
- 250 g (8.8 oz) almond paste^[1]
- 1-1.5 dL (²/₅-³/₅ cup) heavy cream (for brushing)


The margarine was melted over low heat, then milk was poured in and heating on low was continued until the mixture was lukewarm. The milk-margarine mixture was transferred to a bowl and fresh yeast was stirred in followed by sugar, flour (in portions) and salt. This dough was set aside to rise for half an hour.

The risen dough was parted in 4 roughly equal portions, and each of these were rolled to a circle some 24-25 cm (10 inches) in diameter. Each circle was divided into 8 triangular slices. Each triangle was added a thin layer of almond paste and rolled.

The rolls were placed on a baking sheet lined with baking paper and allowed to rise an additional 15 minutes before brushing with heavy cream^[2] and sprinkling with granulated sugar.

The rolls were baked 225 C (450 F) until golden (12 minutes) and transferred to a grid to cool.


The rolls were quite popular - more have already been requested...

^[1] The almond paste I used is 50% almond, 50% sugar - marzipan is often a different composition (usually less almond and more sugar).
^[2] If you are not in need of strictly egg-free rolls, you could certainly brush with a lightly beaten egg in stead of heavy cream.

White Asparagus Tagliatelle

White asparagus are in season around here these days, but we've never had a habit of using these. One reason for that is that Mrs. Throat-Erator isn't a big fan of the hollandaise sauce often suggested served with white asparagus.

When we saw a recipe for a starter with white asparagus and no hollandaise we decided to try some elements of that - along the way it became a meal rather than just a starter.

Ingredients:
- 6 large white asparagus
- juice of 1 small lemon
- same volume olive oil
- salt
- white pepper
- tagliatelle
- ¹/₂ dL (¹/₅ cup) sunflower seeds
- ¹/₂ dL (¹/₅ cup) pumpkin seeds
- 25 g (~1 oz) walnuts
- 125 g (4.4 oz) mozzarella
- fresh chives
- fresh dill

The asparagus were peeled and boiled gently for 10 minutes in water containing 1 tsp salt. The water was drained from the asparagus and they were allowed to cool a bit while preparing a marinade of lemon juice, olive oil, salt and white pepper. The boiled asparagus were then marinaded while preparing the rest.

Tagliatelle was cooked.

The seeds and nuts were chopped coarsely and roasted in a dry pan with constant stirring till turning slightly golden and fragrant.

The marinaded asparagus were served on a bed of tagliatelle, drizzled with some of the marinade and added toasted seeds/nuts, sliced mozzarella and fresh herbs.

It was quite nice, although based on this I see little reason to prefer white asparagus over the green kind we normally get...

BBC: Bacon, Bean & Cabbage (Soup)

I'm behind here - this was something I cooked in the fall (which I'd say is a much more appropriate season for this dish). Once again with heavy inspiration from James Villas I went for a soup combining some of my favourite ingredients: bacon, beans and cabbage..

I'll trust him on his claim that this is a Serbian soup. The original recipe calls for green cabbage, but I went for red cabbage - more on this in a bit.

Ingredients:
- 250 g (~ ¹/₂ lb) bacon^[1]
- 2 yellow onions, chopped
- 2 cloves garlic, chopped
- 1 medium large head of red cabbage, chopped
- 2 L (~ ¹/₂ gallon) beef broth
- 3 cans cannellini beans (drained)
- flat-leaf parsley, coarsely chopped

The bacon was fried in a large pot until a good amount of fat had been rendered out of it, then removed from the pot. The onions and garlic were rendered soft in the bacon fat before adding the cabbage together with beef broth, beans, bacon and parsley. The pot was brought to a boil and allowed to simmer for 45 minutes before serving.

I found the soup delicious, but I have to admit the red cabbage gave the soup a special colour. A colour I personally have no problem with but which I can see why some people might not like. So I guess going for white cabbage or maybe even kale would be a good idea.<sup>[2]

[1]</sup> I used thinly sliced bacon, which I think was a mistake - I think this recipe would work better with diced bacon.
^[2] I'm not sure Villas means kale when he writes 'green cabbage' (which is what think of when I use that term). I think maybe he means what I'd call white cabbage - but there's no picture for this dish in his book, so I am not sure.