Easy smoked bacon recipes


1/13

quiche loren recipe

For 4 people:

  1. Preheat the oven to 180 degrees (6).
  2. In a frying pan, fry 200 g of smoked bacon until crispy.
  3. In a bowl, whisk together 10 cl milk, 20 cl heavy cream, 4 eggs and 1 pinch of nutmeg. pepper salt.
  4. Spread the short dough in a tray for pies. Spread bacon pieces and egg cream on top.
  5. Bake for 35 minutes.


2/13

Carbonara pasta recipe

For 4 people:

  1. Cook 400 grams of spaghetti in a saucepan of boiling salted water for 8 to 10 minutes.
  2. In a frying pan, fry 200g of smoked bacon until crispy, pour 10cl of dry white wine, let it reduce and then add 15cl of heavy cream.
  3. In a salad bowl, mix 2 egg yolks with 75 g of freshly grated Parmesan cheese, then gradually pour in the cream of bacon, stirring.
  4. Drain the pasta and pour it into a salad bowl, mix and serve immediately.


3/13

Potato pancakes recipe

For 4 people:

  1. Peel and chop 2 onions. In a skillet, brown them in 1 tbsp. Oil soup. Add 200 grams of smoked bacon and fry for 3 minutes. Peel and grate 800 grams of potatoes (Bentji type). In a bowl, mix together the onions, bacon pieces, 1 egg, and 1 Tbsp. Flour, pepper.
  2. In a frying pan, heat 1 tbsp. tablespoons of oil, put a small mound of dough, flatten it with a spoon and cook the pancake for 2 minutes on each side. Do the same with the other pancakes. Serve hot.


4/13

Egg and bacon casserole recipe

For 4 people:

  1. Preheat the oven to 180 degrees (6). In a frying pan, toast 12 dry cashews and then crush.
  2. In another skillet, brown 200 g of smoked bacon.
  3. Spread 20 cl of heavy cream into 4 bowls, butter ramekins, then chop 4 eggs and pepper.
  4. Bake for 10 minutes, until the whites are firm and the egg yolks are glossy. Arrange the cashews and bacon pieces and serve.

Video: The traditional Easter menu:


5/13

Fried vegetables and smoked bacon recipe

For 4 people:

  1. Peel and cut into strips 500 grams of carrots. Boil 400 grams of frozen peas for 5 minutes in boiling water. In a frying pan, fry 200 grams of smoked bacon, then add 3 onion slices with 20 grams of butter.
  2. Add carrots and peas.
  3. pepper, add 40 cl of water and half a tablet of chicken broth.
  4. Leave on low heat for 10 minutes and serve.


6/13

Tarteflet recipe

For 4 people:

  1. Wash 800 grams of potatoes (type BF 15). Peel it and cut it into slices. Put them in a pot of cold salted water. Count 20 minutes of cooking time from boiling.
  2. Preheat the oven to 210 degrees (7).
  3. Peel and chop 2 shallots and fry in the pan with 200g of smoked bacon and 1 tbsp. Oil soup. Remove the peel from one piece, and cut it into slices.
  4. In an oven dish, lay out the potatoes, put the leeks and bacon on top, pepper, put the cheese. Bake for 10 minutes until melted. Serve hot.


7/13

Bacon and Peach Cake Recipe

Serves 6 people:

  1. Soak for 10 minutes in lukewarm water 100 g of pitted plums.
  2. Preheat the oven to 180 degrees (6).
  3. In a frying pan, brown 200 g of smoked bacon.
  4. Drain the plum and cut it into pieces.
  5. In a bowl, mix 200 grams of flour, 1 bag of baking powder, 3 eggs, pepper. Gradually add 10 cl of olive oil, then 10 cl of milk, salt and pepper. Add prunes and bacon. Mix it and pour it into a buttered cake pan. Bake for 45 minutes.
  6. Her feet are warm.


8/13

Bacon croquette recipe

For 4 people:

  1. Peel and cut into cubes 1 kg of potatoes (type BF 15).
  2. Put it in a saucepan and cover it with cold salted water.
  3. Bring the mixture to a boil and simmer for 20 minutes. Drain and mash it with a fork. In a frying pan, fry 200 grams of smoked bacon until crispy. Put in a masher with 80 g of butter and 4 egg yolks, season with pepper, then form into balls.
  4. Roll in flour, in 2 beaten egg yolks and then in breadcrumbs. Dip it in frying oil until golden brown. Feet it right away.


9/13

Salad recipe with bacon, spinach and beans

For 4 people:

  1. In a frying pan, fry 200 g of smoked bacon until crispy. drain them.
  2. Add 4 tablespoons to the same skillet. 1 tablespoon sherry vinegar, let it reduce. Heat 600g of drained white beans.
  3. In a salad bowl, mix together bacon pieces, beans and 200g baby spinach. Add the contents of the pan and 3 Tbsp. A spoonful of olive oil. Mix and serve immediately.


10/13

Creamy Parsnip Soup With Bacon

For 4 people:

  1. Peel 4 parsnips and 1 onion. Cut the parsnip into pieces and chop the onion into slices. Roast for 3 minutes in a Dutch oven with 1 Tbsp. A spoonful of olive oil. Pour in 1 liter of water, mix 2 grains of chicken broth and cook for 30 minutes, then mix.
  2. In a frying pan, fry 200 grams of smoked bacon for 3 minutes. Drain and add to the veluté, season with split pepper and serve hot.


11/13

Bacon and Mushroom Pie recipe

For 12 muffins:

  1. Preheat the oven to 180 degrees (6). Clean and chop 200 g of mushrooms. Peel a clove of garlic. In a frying pan, fry 200 g of smoked bacon until golden brown. drain them. In place, fry sliced ​​mushrooms and mashed garlic for 5 minutes.
  2. In a bowl, whisk together 250 grams of flour, 3 eggs, 1 bag of baking powder, 20 cl of milk and 10 cl of oil. Add the bacon pieces and mushrooms to the mixture.
  3. pepper salt. Divide into 12 greased muffin tins.
  4. Bake for 25 minutes. Feet warm or cold.


12/13

Mesclun with bacon and mango recipe

Serves 6 people:

  1. In a hot frying pan, fry 200g of smoked bacon until crispy.
  2. Wash 100 grams of lamb lettuce, 100 grams of watercress and 100 grams of purslane and mix them.
  3. Boil 6 eggs for 6 minutes in boiling water, cool them in ice water, peel them.
  4. Peel, pit and cut 2 mangoes into thin wedges.
  5. On each serving plate, arrange a little lettuce, hard-boiled eggs, bacon bits, and mango. Drizzle with olive oil and a few drops of raspberry vinegar.
  6. Salt, pepper and serve.


13/13

Bacon and Salted Hazelnut Recipe

For 10 medium jellyfish:

  1. 24 hours in advance, bring 40 cl of milk and 50 g of butter to a boil in a saucepan. In a bowl, beat 2 eggs with 10 cl of cold milk, then pour the contents of the saucepan. Add 150 grams of flour, mix, salt and pepper and leave to cool for 24 hours.
  2. After this time, roast 75 grams of hazelnuts in a frying pan. Remove and, in place, fry 150g of smoked bacon until golden brown. Crush the hazelnuts and add them along with the bacon pieces to the dough.
  3. Pour into canel molds and bake for 5 minutes at 250 degrees (8-9) and then continue to cook for 45 minutes at 180 degrees (6th 6th).

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