Tagged: cheese

Bacon, Mushroom, and Stilton Quiche or is it a Flan, You Decide.


I don’t know really why I started this one, but all I can say is what a success it has been.

I originally set out to use some leftovers from a 90th Birthday bash held at my house the day before. You know, boiled new potatoes, chicken drumsticks, cheese, cream but in the end I went for flavour, in true FaBfoodblog style.

This was one small step for man, but a huge leap for Mugsiekind as I actually made my own pastry. I would agree with Frank that if you want to use a puff pastry, buy it. But as for a short, or flaky pastry, make your own, it’s dead easy.

When making pastry you will have to ditch the handful of this, glug of that mentality as you need fairly exact amounts.

For the pastry, buy it, or blitz together in your blender 175ish grams of flour with 75ish grams of fat with a little water to bind the lot together. I used half lard and butter as I only had that much of each in the fridge. Then wrap in clingfilm and put it in the fridge for 30 mins.

Meanwhile for the filling you will need

Mushrooms, half a punnet
Bacon, a couple of slices – I also added some Chorizo Salami
Cheese Cheddar grated about 200g
Stilton Cheese or a good Blue of your choice, about 150 g crumbled
4 Eggs
150ml of Double Cream
100ml of Milk, your choice.
Herbs, from Chives, Parsley, Thyme.
And anything else you feel like chucking in eg sliced Tomatoes etc.

Finely slice all the dry ingredients

And then fry them in a little oil, I mean a little as there will be fat from the bacon
Now you need to combine the rest of the ingredients in a large bowl and at this stage I added an extra ingredient.
Mushroom Powder. Yes that stuff that was created in the last post.


Now you need to get the pastry out of the fridge and roll it out. try not to overwork it as you want a nice light texture to it. Line your flan case, you know, the kind that the bottom comes out. Make sure to press the pastry into all the corners. Don’t trim the pastry, leave those bits hanging over the edge, you cut these off later.

Next you need to blind bake the pastry. That means bake the pastry without the filling. I came a bit unstuck here as you really need some sort of wieght to stop the pastry from rising in the tin. You can buy baking beans or ceramic beans for this purpose but I had none!

What could I use? I had half a Jack Daniels bottle with 5p pieces in it, not enough, then a brainwave. “Hmmm Carol’s got some decorative glass marbles in a bowl in the bathroom. At last a use for the feckers!”.

I thought. So after a wash, I placed some greaseproof paper on the pastry and filled it with marbles. and baked at 180C for 15-20 minutes

I then took the flan tin out of the oven, removed the paper and marbles, and baked for another 5 mins at a slightly lower temperature.

Now all you do is fill the pastry case with your filling and bake at 160-170C for 30-40 minutes, take out and leave to cool.

We had ths with a nice pesto pasta and salad and a glass of wine

Now up to you folks, quiche or flan?


Tagliatelle with Creamy Bacon and Mushrooms

I wasn’t planning to make this dish tonight but my daughter wanted to make something for tea for a school project, she’s only 8 so it’s gotta be easy!
It’s a basic store cupboard dish as a lot of you will have most of the ingredients to hand.
I had a tub of cream that needed using, so that was my starting point, which if I think on, I always have a tub of cream that needs using.

So here’s what you’ll need to feed two people

Tagliatelle, enough for two people. (easy innit?)
Bacon, 4 rashers
Mushrooms, half a tub, I use Chestnut ones, they seem to be more mushroomy.
Cream, some.
Cream Cheese, 2 spoons
Parmesan, a good handful
Garlic, 2 cloves.
1 Banana Shallot.
Herbs of your choice

Dice the garlic and shallot and add to some oil in a frying pan and gently fry for a minute or two.
Add the bacon which you’ve sliced into ribbons and the mushrooms, sliced again, and fry for 2 minutes.
Add 2 spoons of cream cheese and a good glug of cream and the parmesan.
Add your Tagliatelle to the pan of boiling water and boil till it’s ready.
At the same time keep the cream simmering till it reduces and gets to a nice thick sauce, add your herbs, I had some Parsley and Chives in a tub outside.
Drain the Tagliatelle and stir in the sauce and Bob’s yer uncle and Emily’s done all the stirring.

“It’s very easy.”