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.}

[recipe title=”Bacon & Brussels Sprouts Clafoutis ” servings=”8-10″ time=”1hr” difficulty=”easy”]

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!

[/recipe]

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!