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Bacon and egg are a match made in heaven! And wrapped together in buttery flaky pastry in this delicious bacon and egg pie, they’re a real winner. This wonderfully tasty bacon and egg pie makes a great mid-week dinner, or picnic option. Its a hit with the whole family.
I’ve had a bit of a revelation. Maybe it was an epiphany. Perhaps just a moment of clarity. Whatever it was, I’ve turned over a new leaf for this blog. There are some incredibly talented people out there in the food blogging community. And up until now, I have been trying to emulate some of the other wonderful blogs I follow. But it suddenly occurred to me that this is my blog. And therefore it should reflect me.
The reality is, I am a full-time working mum of two small children. I love to cook – LOVE to cook – and when I’m not at work I spend a significant amount of time in the kitchen. My kids love to help and Mr Fare Sage is a great cook too, so food is a big part of our family life. But life is busy – damn busy. One or all of us can regularly be found in the kitchen on a Sunday afternoon prepping meals for the week ahead. All to try and bring a little less stress to the post-work/school chaos.
The Fare Sage has always been about the food we as a family love to eat. I get frustrated that I am not getting enough time to focus on recipes for the blog and yet I hardly ever blog our day to day recipes and meals. I’m in the kitchen all the time, so why aren’t I sharing what I cook every day? I don’t know! So from here on I will be sharing our every-day meals. There will be loads of slow-cooker meals, one-pan dishes, soups, interesting and simple dinner ideas, and lots of make-ahead options. Like this gorgeous bacon and egg pie.
On a Tuesday evening our eldest daughter has her swimming lesson. Straight after school. And we have to get there in rush hour traffic. Dinner on a Tuesday is usually late, so needs to be light enough that no one gets a tummy ache before bed. It also needs to be easy to prepare because our youngest is a very active toddler – the parent at home with her more often than not has their hands full. We tend to alternate between soup or this delicious bacon and egg pie. Made on the weekend, we can keep it covered in the fridge until Tuesday evening, then its simply a matter of re-heating it in a moderate oven on the Tuesday. Served with a light side salad, its a very satisfying and incredibly delicious meal.
I’ve started making this bacon and egg pie in a loaf tin because its the perfect size for a family of four. But this recipe works equally well in a pie dish. You may just need to increase the amount of bacon and number of eggs you use to allow for the bigger size.
Bacon and Egg Pie
- 2 sheets pre-rolled flaky puff pastry
- 400 g bacon smokey
- 8-10 eggs
- 1 brown onion
- 1 tomato
- 1 tbsp flat leaf parsley
- salt and pepper
- 1 egg additional, to egg wash pastry
Pre-heat the oven to 165C Fan Bake. Set the rack in the bottom third of the oven. Grease a 24cm loaf tin.
If your pastry is frozen, let it defrost at room temperature for 10-15 minutes before using. Once, defrosted, use one sheet to line the base and sides of the loaf tin. Let the edges overhang and don't trim.
Finely dice the onion and parsley and sprinkle half in to the pastry lined loaf tin.
Halve the tomato, remove and discard the seeds. Chop the tomato into small pieces. Add to the loaf tin.
Trim any rind off the bacon. Cut the bacon into thick - 2 inch - slices. Lay half the bacon on top of the onion, parsley and tomato.
Crack half of the eggs and place them on top of the bacon. Use a sharp knife to pierce the yolk, but don't mix the egg. Season with a little salt and freshly ground pepper.
Repeat the process - spinkle the remaining onion, parsley and tomato over the eggs, lay on the remaining bacon, then add rest of the eggs, gently piercing the yolks.
Lay the second sheet of pastry gently over the top of the ingredients and seal completely by gently pressing around the edge of the loaf tin with your fingers. Press the back of a fork all around the edge to ensure a good seal, then trim with a sharp knife. Cut 2 slits in the top of the pastry to allow the steam to escape while cooking. Use any left over pastry to decorate the top, if you choose.
Take the additional 1 egg and whisk it together in a small bowl. Using a pastry brush, brush the top of the pie generously with the beaten egg.
Bake in the bottom third of the oven for 35-40 minutes until the pastry is golden and flaky. Remove from the oven and allow to cool in the tin for 15 minutes before removing from the loaf tin.
Any bacon, other than streaky bacon, works very well in this pie. But the smokier the bacon, the more delicious the end result.
This pie is delicious eaten fresh from the oven, or does reheat well the next day, or makes a great picnic dish eaten cold. If you're not going to eat it on the day of cooking, remove from the tin and allow to cool completely, then cover and refrigerate. To reheat, preheat the oven to 180 Bake. Place the pie on to a rack and heat for 45 minutes. Reheating time will depend on the oven, so check the pie is completely heated through before serving.
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If you’ve been feeling a bit under the weather, this super simple, super quick 5-ingredient vegetable soup is the great way to get your appetite back. Deceptively delicious, with a beautiful soft creamy texture you’ll be surprised at just how much flavour this soup has. And with minimal prep there’s nothing to do but rest while the vegetables work their magic and bubble happily away on the stove.
Recently I was struck with a horrible tummy bug of some sort. It saw me off work for a week and struggling to eat anything more than a piece of plain toast for days. A bug like that can wreak havoc on your digestive system and it can be a real battle to get back to full health. You start to feel better and like you can handle food, but your stomach has other ideas.
This quick, delicious 5-ingredient vegetable soup was (again!) my mother’s suggestion. That woman is some sort of food genius I’m sure. Mum was visiting the kids and I was on about day 6 of feeling very sorry for myself. My body clearly needed some nutrients.
I knew from experience that whatever went in would have to be very gentle. There was little in the house – a wrinkly looking kumara, a sad potato, some carrot ends and a few stalks of celery off-cuts. “Make some soup” Mum instructed. You do not argue with the woman.
It was important to avoid anything that would possibly irritate my insides. For that reason I steered clear of my usual onion and garlic sautéed in butter soup-starter. I simply peeled and chopped the sad collection of vegetables and simmered them gently in chicken stock. I could tell just by my tummy’s reaction to the rich, sumptuous smell of this soup cooking that is was going to be a success. This vegetable soup was like a miracle elixir! Soft, sweet and soothing.
Renewed of my energy by this wonderful brew, I quickly headed to the shops for some fresh vegetables and made a big pot for dinner that night. As it gently bubbled away on the stove, I felt the best I’d been feeling in over a week.
My daughter, who polished off an unheard of three bowls of this vegetable soup, proclaimed “this is so good Mummy, I really love it. It’s the best dinner I’ve ever had”. OK, she’s 4 and prone to exaggeration, but still, praise indeed!
Rating 5.0 from 1 reviews
- 3 carrots
- 2 celery stalks
- 2 yellow sweet potato
- 3 medium potatoes
- 4 cups chicken or vegetable stock
- Peel the vegetables and cut them into small even sized chunks.
- Add to a large pot with the stock.
- Top up with up to 2 cups of water to ensure the vegetables are covered with liquid by about an inch.
- Bring to a boil, then reduce the heat and simmer for 35-40 minutes until the vegetables are cooked through and tender.
- Use a stick blender to puree the soup until very smooth.
- Serve hot, garnished with cream or sour cream and a sprinkle of sumac or black pepper.
Be sure to use a stick blender with a metallic shaft to puree the soup - a plastic one may not handle the heat. If you don't have a stick blender, you can transfer the soup in batches to a food processor and process until smooth. Be very careful though as it will be incredibly hot!
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Sticky ginger teriyaki chicken nibbles are truly finger-licking good. Sweet and salty, gingery and garlicky, crisp and succulent, they are pretty addictive either hot or cold. They make a wonderful finger food for the party season, or are equally divine for a mid-week dinner with a crisp coleslaw on the side. However you choose to serve them, make them today!
When it come to chicken nibbles, I’m borderline obsessive. Just can’t get enough. I reckon if I was to take up competitive eating, chicken nibbles would be my thing. There seems to be no limit to how many I can put away. Especially when it comes to these gorgeous sticky ginger teriyaki chicken nibbles. Though if it was a race I think I’d come last. For years I have tortured my family by laboriously eating chicken nibbles with a knife and fork. Ridiculous I know, but it was the only way I knew how to control the balance of succulent flesh and crisp skin to create the perfect mouthful. Until now.
Since returning to work after parental leave, I’ve joined a new team. Though we’re all bankers, the majority of us are also dedicated foodies. Much of our spare time is spent discussing food, sharing ideas, gloating over what delights we had for dinner the previous evening, or planning our next lunch outing. I feel right at home.
On a recent lunch excursion, my new foodie friend shared with me a video that has revolutionised the way I devour chicken nibbles. And its so simple. Take hold of the wing part of the nibble in one hand, and gently twist out the bones one by one. You’re left with the perfect boneless little mouthful of yumminess. Every bite is just right. Check out the video on YouTube. If you love nibbles, you’ve got to watch this! Finally I can put away the knife and fork and eat these sticky ginger teriyaki chicken nibbles properly.
In this make-again-and-again gem of a recipe, the sweet and salty teriyaki sauce I use in my teriyaki salmon gets an added kick of ginger and garlic. By the way, did you know you can freeze fresh ginger? Buy a large piece of fresh ginger and pop it straight into the freezer, or in a freezer bag if you prefer. Then simply grate it straight from the freezer using a microplane. If the piece you buy is nice and fresh the skin is fine enough you don’t even need to peel it. Such a time-saver.
These wonderful sticky ginger teriyaki chicken nibbles are so easy to prepare. And they taste amazing. They’ll have a nice flavour with just an hour of marinating time, but if you do have time to marinate them overnight, they’ll knock your socks off!
- To make the ginger teriyaki sauce, place the soy sauce, mirin, sake and sugar into a pot. Grate the ginger and garlic using a fine microplane and add these to the pot.
- Bring to a boil, then reduce to a simmer for 2-3 minutes.
- Remove from the heat and allow to cool completely before adding the sesame seeds.
- Place the chicken nibbles into a large plastic container and pour over the ginger teriyaki sauce.
- Refrigerate for at least an hour, but preferably overnight.
- Preheat the oven to 165C Fan Bake. Line a large baking tray with two layers of foil and one layer of greaseproof or parchment paper. Spray with a little oil.
- Drain the chicken nibbles, reserving the marinade. Lay in a single layer onto the prepared baking sheet and place in the oven.
- Pour the reserved marinade into a pot and bring to a boil. Simmer vigorously for 4-5 minutes until slightly reduced.
- Bake the chicken in the oven for 30-35 minutes, basting with the reserved marinade every 10 minutes, until cooked through.
- Serve hot with a fresh coleslaw or salad, or as a finger food.
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