Monthly Ingredient Challenge: Baaaaaacon

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Yay for bacon!
I do love bacon, it’s such an amazing ingredient – you can pair it with just about anything, it gives such an amazing flavour and most people love it.

I’m part of an amazing group of bloggers that get together every month with great recipes featuring an ingredient of the month. This month’s ingredient is bacon – and boy, are there some goodies!

{Click on the link at the bottom to view all the amazing bacon-inspired recipes from my fabulous fellow bloggers.}

I gave it a lot of thought, thinking, ok this is easy, but actually, to come up with a really good bacon recipe is challenging… Because, let’s face it, anything with bacon is good!
I recently asked the question on a low carb Facebook group, what is your favourite bacon dish, and most people just said ‘bacon’!

So, here is something a bit different and totally delicious – my version of a vegetable clafoutis, low carb of course, with bacon:

{Clafoutis is a baked French dessert with whole cherries in a flan-like custard base.}

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Bacon & Brussels Sprouts Clafoutis

  • Servings: 8-10
  • Difficulty: easy
  • Print

You will need:

300 g Brussels sprouts, lightly boiled in salty water and blanched
1 tbs butter
1 onion, sliced
125 g bacon, diced
1 tbs balsamic vinegar
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 small head of broccoli, steamed
1 cup cream
Salt & pepper to taste
2 tbs psyllium husk
8 eggs
Olive oil

Start by preparing the Brussels sprouts – just boil in salty water and then blanch them in icy cold water.

In a pan, sauté the onion and bacon in butter {add the balsamic vinegar} until golden and set aside.
In the same pan, brown the cooked Brussels sprouts.

Next, blitz the steamed broccoli along with the cream and season.
Add the psyllium husk and whisk in the eggs.

Add the sautéed onion & bacon mix, as well as the cheese.

Prepare a 10-inch springform pan with baking paper, arrange the Brussels sprouts along the bottom and pour the mixture over it.

Bake at 180C / 355F for 45 minutes until golden brown and set.

Drizzle with olive oil and allow to cool before removing from the pan.

Serve with a generous chunk of Chèvre Roue {a soft goats’ cheese, similar to Camembert} – a decadent treat!

Bacon & Brussels sprout clafoutis

This is such a rich, decadent, sophisticated dish – somewhere between a quiche and something else, I can’t think of the dish now… But it’s rich, creamy and topped with a chunk of heaven!

It’s not OTT with bacon, but rather a more delicate dish, perfectly flavoured with the salty goodness of bacon.

Enjoy! X

Here are some more of my own bacon recipes – like I said, I do love bacon!

7 comments on “Monthly Ingredient Challenge: Baaaaaacon”

  1. Julia Dichaba

    Hey Heidi I am lactose intolerant and I don’t eat any dairy products. What can I substitute cheese with, in my meals.? Regards Khanyi On 25 Apr 2015 21:40, “Foodie goes Primal” wrote: > > Heidi posted: ” Yay for bacon! I do love bacon, it’s such an amazing ingredient – you can pair it with just about anything, it gives such an amazing flavour and most people love it. I’m part of an amazing group of bloggers that get together every month with great r” >

    • Heidi

      Hi Khanyi,
      Is there a specific dish you want to substitute the cheese for something else?
      This dish also has cream, so I’d suggest you rather skip it, as it won’t be the same once you start substituting.
      X

  2. goodiegodmother

    Hooray for Brussels sprouts (and bacon)! I really like your savory take on a clafoutis, especially with the addition of all the vegetables.

    • Heidi

      Thanks! Yes I think it’s quite fun and a bit more interesting than calling it a quiche 😉

  3. Jacquelin Tollig

    Isn’t balsalmic vinegar a big NO NO on Banting?

    • Heidi

      Hi Jacquelin,

      well yes and no – it does contain natural sugars…
      It falls in a bit of a grey area – along with soy sauce and pretty much every other store-bought spice out there…
      One or two tablespoons for some flavour won’t do much harm – it’s your own choice on how strict you want to be.
      For me, I eat real food – low carb yes and high fat, but real food. I won’t use chemically engineered foods just because it’s sugar-free and no carbs, etc.
      It’s also a lifestyle for me and I still want to eat delicious foods within the limits – so a tbs of balsamic, etc here and there is not going to do any harm.

      X

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