bacon Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/bacon/ Wed, 22 Mar 2017 07:07:25 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Cheesy bacon potato gratin https://www.budgetpantry.com/potato-gratin/ https://www.budgetpantry.com/potato-gratin/#comments Wed, 22 Mar 2017 06:15:03 +0000 https://budgetpantry.com/?p=9137 I can’t believe that I still have time to blog about a cheesy potato gratin recipe but this is long overdue! Gratin is a traditionally French dish that has ingredients in a shallow baking dish topped with a browned crust – it could be using cheese, breadcrumbs, eggs or butter. So potato gratin means the key ingredient is potato, topped with something that would brown it. Of course it has to be melted cheese! This is the husband’s modified recipe. So if he can do it, so can anyone! He cooked this dish for our anniversary and it was the most delicious potato gratin I have ever tasted. The white sauce is made with flour, butter and milk. Some gratins I’ve had before include packaged cooking cream, and I’m not necessarily a fan of those. This also means the dish is a little more waistline and pocket-friendly. The sauce that goes all over the potatoes: Bacon is optional. Spring onions are optional. You can buy those pre-shredded packs of red & white cheddar/mozzarella cheese from Cold Storage for $2.99 a pack. Depending on the size of your baking dish (I used a 10″ x 7″ oval pyrex baking dish), you may have leftover sauce. I used them the next day in a seafood white sauce pasta which Jason gave the thumbs up to. We had it with the awesomest juciest brined pork chops. Recipe coming up for the chops too! I love potatoes. If only they weren’t carbs! Cheesy Bacon Potato Gratin Cake (budgetpantry.com) Serves 5-6 (I used a 10″ x 7″ oval pyrex baking dish)What you need: 5 russet potatoes, wash and peeled 1 medium yellow onion, sliced length-wise 150g shredded cheddar 150g mozzarella cheese 200g bacon, sliced 3 tablespoons plain flour 4 tablespoons salted butter 450ml fresh milk (not low fat) Salt and coarse black pepper to taste Handful of chopped spring onions Steps: Preheat oven to 190C. Slice peeled potatoes to about 1/4 inch thickness. Coat very lightly with salt and coarse black pepper. Grease the bottom of your baking dish with butter and layer half the potato slices at the bottom. Follow with sliced onions and bacon, then again with potatoes. Now make the sauce: Melt the butter in a pan, then add in flour (no need to sift) and a sprinkle of salt. Mix till mixture becomes thick, then whisk in the fresh milk while stirring constantly. Add in the shredded cheddar cheese until it melts completely. Pour this sauce over the potatoes, then top with shredded mozzarella cheese and spring onions (optional). *If you have leftover sauce, use it the next day over pasta! Cover with aluminium foil and bake for 1 hour 20 minutes till bubbling. Remove foil and continue baking for 10 minutes until browned.

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I can’t believe that I still have time to blog about a cheesy potato gratin recipe but this is long overdue!

Gratin is a traditionally French dish that has ingredients in a shallow baking dish topped with a browned crust – it could be using cheese, breadcrumbs, eggs or butter. So potato gratin means the key ingredient is potato, topped with something that would brown it. Of course it has to be melted cheese!

This is the husband’s modified recipe. So if he can do it, so can anyone! He cooked this dish for our anniversary and it was the most delicious potato gratin I have ever tasted. The white sauce is made with flour, butter and milk. Some gratins I’ve had before include packaged cooking cream, and I’m not necessarily a fan of those. This also means the dish is a little more waistline and pocket-friendly. The sauce that goes all over the potatoes:

Bacon is optional. Spring onions are optional. You can buy those pre-shredded packs of red & white cheddar/mozzarella cheese from Cold Storage for $2.99 a pack. Depending on the size of your baking dish (I used a 10″ x 7″ oval pyrex baking dish), you may have leftover sauce. I used them the next day in a seafood white sauce pasta which Jason gave the thumbs up to.

We had it with the awesomest juciest brined pork chops. Recipe coming up for the chops too!

I love potatoes. If only they weren’t carbs!

Cheesy Bacon Potato Gratin Cake (budgetpantry.com)
Serves 5-6 (I used a 10″ x 7″ oval pyrex baking dish)What you need:

5 russet potatoes, wash and peeled
1 medium yellow onion, sliced length-wise
150g shredded cheddar
150g mozzarella cheese
200g bacon, sliced
3 tablespoons plain flour
4 tablespoons salted butter
450ml fresh milk (not low fat)
Salt and coarse black pepper to taste
Handful of chopped spring onions

Steps:

Preheat oven to 190C.

Slice peeled potatoes to about 1/4 inch thickness. Coat very lightly with salt and coarse black pepper.

Grease the bottom of your baking dish with butter and layer half the potato slices at the bottom.

Follow with sliced onions and bacon, then again with potatoes.

Now make the sauce: Melt the butter in a pan, then add in flour (no need to sift) and a sprinkle of salt. Mix till mixture becomes thick, then whisk in the fresh milk while stirring constantly. Add in the shredded cheddar cheese until it melts completely.

Pour this sauce over the potatoes, then top with shredded mozzarella cheese and spring onions (optional). *If you have leftover sauce, use it the next day over pasta!

Cover with aluminium foil and bake for 1 hour 20 minutes till bubbling. Remove foil and continue baking for 10 minutes until browned.

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]]> https://www.budgetpantry.com/potato-gratin/feed/ 1 Rice Cooker Tomato Rice https://www.budgetpantry.com/rice-cooker-tomato-rice/ https://www.budgetpantry.com/rice-cooker-tomato-rice/#comments Sun, 30 Nov 2014 14:00:31 +0000 https://budgetpantry.com/?p=3998 We’re back from Spain! It has been an eventful (read: drama-mama) trip starting from taking off– or not! Our plane was scheduled for 0200h but when we went to the gate at 0130h and I saw that there was no boarding, I thought ok, maybe late inbound. But ten minutes later when I noticed that the CREW was still sitting in the gate hold room, I knew something was really wrong! Five minutes later, the entire crew left the gate. And another five minutes later, the gate staff announced that we would be given an update 15 minutes later. 15 minutes later, we were told that the flight would be delayed til 0300h. 0300h came and went. Nothing happened. The crew did not come back. Another announcement was made at 0315h saying that the new ETD was 0400h. By then people were out of patience and started screaming at the ground staff. Please don’t scream at the ground staff. They wish harder than you do that the plane would take off. You have no idea. And how do I know? The airport was once my playground. To cut the already very long story short, the flight was grounded due to safety reasons. We had to be either put on other airlines or rescheduled to the next available Qatar flight at 2025h. We chose the Qatar flight. We didn’t want to deal with uncertainty (there wasn’t even a confirmation that the seats on other airlines were for sure), and we didn’t want to arrive into Barcelona at midnight. By the time we left Changi airport, it was already close to 7am. But the holiday was fantastic. It was a good chance for us to spend more time with each other and this trip made me realise that Jason is a really awesome travel partner! I shared tales of my trip on-the-go on my Facebook page, so if you haven’t, LIKE me already! I also posted videos and more photos on Instagram, so follow me there if you have an Insta account. I’ll continue back-blogging going forward, so stay around! We reached home on Friday. The severe jet lag made me want to die because not enough sleep is can die. And not enough sleep also means not feeling well. But what was I to do when I was itching to cook? I decided to make us the viral rice cooker tomato rice which appeared in my dreams even when I was in Spain! This recipe should have originated from Ochikeron. I think everyone should give credits when they share a recipe. If you know of someone else who was the creator of this method of cooking, let me know! I made my version with shitake mushrooms, corn nibbles and bacon. Very yummy.. You’ll have a tendency to overeat because you’ll be thinking it’s so healthy (no oil), but rice is carbs after all! And remember to season the rice. Don’t expect it to taste like fried rice when it is just cooked in water. I used chicken broth and still added some seasonings. For dinner, I topped the rice with some pork floss.. yummy too. Have fun! I’m gonna try a cheese version next! Rice Cooker Tomato Rice Makes: 4 servings Total cost per serving: $0.43 What I used: 2 cups uncooked rice 1 tomato 3 slices bacon, cut into small pieces 3 shitake mushrooms, cut into small pieces A large handful of corn nibbles (I used frozen) 1 teaspoon oyster sauce 1 teaspoon superior light soy sauce A drizzle of sesame oil (optional) Pork or chicken floss (optional) Chicken broth (fill to almost reaching inner markings of the rice cooker for 2-cups rice) *the recipe calls for removing 6 tablespoons water (I used broth) as compared to the normal amount of water used. I only removed 3 tablespoons, so fill your chicken broth til approx halfway between the 1 and 2 cups marking. Steps: 1. Wash rice as normal. Fill chicken broth til halfway between the 1 and 2 cups inner marking of your rice cooker. 2. Remove stem of tomato from top and make a criss criss at its bottom. Arrange all ingredients like in picture. 3. When done, stir in the oyster sauce and light soy sauce. Drizzle some sesame oil and top with some pork or chicken floss (both optional!) and mix well. How much I spent: $0.20 for tomato $1.33 for bacon $0.20 for mushrooms Everything else from my pantry

The post Rice Cooker Tomato Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Nov 30- Rice cooker tomato rice

We’re back from Spain! It has been an eventful (read: drama-mama) trip starting from taking off– or not! Our plane was scheduled for 0200h but when we went to the gate at 0130h and I saw that there was no boarding, I thought ok, maybe late inbound. But ten minutes later when I noticed that the CREW was still sitting in the gate hold room, I knew something was really wrong!


Five minutes later, the entire crew left the gate. And another five minutes later, the gate staff announced that we would be given an update 15 minutes later.

15 minutes later, we were told that the flight would be delayed til 0300h. 0300h came and went. Nothing happened. The crew did not come back. Another announcement was made at 0315h saying that the new ETD was 0400h. By then people were out of patience and started screaming at the ground staff. Please don’t scream at the ground staff. They wish harder than you do that the plane would take off. You have no idea. And how do I know? The airport was once my playground.

To cut the already very long story short, the flight was grounded due to safety reasons. We had to be either put on other airlines or rescheduled to the next available Qatar flight at 2025h. We chose the Qatar flight. We didn’t want to deal with uncertainty (there wasn’t even a confirmation that the seats on other airlines were for sure), and we didn’t want to arrive into Barcelona at midnight. By the time we left Changi airport, it was already close to 7am.

But the holiday was fantastic. It was a good chance for us to spend more time with each other and this trip made me realise that Jason is a really awesome travel partner! I shared tales of my trip on-the-go on my Facebook page, so if you haven’t, LIKE me already! I also posted videos and more photos on Instagram, so follow me there if you have an Insta account. I’ll continue back-blogging going forward, so stay around!

We reached home on Friday. The severe jet lag made me want to die because not enough sleep is can die. And not enough sleep also means not feeling well. But what was I to do when I was itching to cook? I decided to make us the viral rice cooker tomato rice which appeared in my dreams even when I was in Spain!

Nov 30- Rice cooker tomato rice bacon

This recipe should have originated from Ochikeron. I think everyone should give credits when they share a recipe. If you know of someone else who was the creator of this method of cooking, let me know!

Nov 30- Ricecooker tomato rice

I made my version with shitake mushrooms, corn nibbles and bacon. Very yummy.. You’ll have a tendency to overeat because you’ll be thinking it’s so healthy (no oil), but rice is carbs after all! And remember to season the rice. Don’t expect it to taste like fried rice when it is just cooked in water. I used chicken broth and still added some seasonings. For dinner, I topped the rice with some pork floss.. yummy too. Have fun! I’m gonna try a cheese version next!

Rice Cooker Tomato Rice
Makes: 4 servings
Total cost per serving: $0.43

What I used:

2 cups uncooked rice
1 tomato
3 slices bacon, cut into small pieces
3 shitake mushrooms, cut into small pieces
A large handful of corn nibbles (I used frozen)
1 teaspoon oyster sauce
1 teaspoon superior light soy sauce
A drizzle of sesame oil (optional)
Pork or chicken floss (optional)
Chicken broth (fill to almost reaching inner markings of the rice cooker for 2-cups rice)

*the recipe calls for removing 6 tablespoons water (I used broth) as compared to the normal amount of water used. I only removed 3 tablespoons, so fill your chicken broth til approx halfway between the 1 and 2 cups marking.

Steps:
1. Wash rice as normal. Fill chicken broth til halfway between the 1 and 2 cups inner marking of your rice cooker.
2. Remove stem of tomato from top and make a criss criss at its bottom. Arrange all ingredients like in picture.
3. When done, stir in the oyster sauce and light soy sauce. Drizzle some sesame oil and top with some pork or chicken floss (both optional!) and mix well.

How much I spent:
$0.20 for tomato
$1.33 for bacon
$0.20 for mushrooms
Everything else from my pantry

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