16/01/2010 by D.

6 rashers dry-cure streaky bacon
1 red pepper
6 eggs
500g spirali pasta
1 tbsp mayonnaise
1 tbsp thick greek yoghurt
salt & pepper to taste

Boil eggs for 10 mins and put bacon on to grill until crispy.  Boil pasta until al dente.  Chop pepper into small cubes.

Cool eggs by running under cold water.  Peel and mash the eggs and mix in the mayonnaise and yoghurt.  Season to taste.  If it’s a little dry, add some more yoghurt and mayo in the same proportions… some eggs are bigger than others and you need it to make a creamy sauce for the pasta.

Crumble the bacon into the egg mixture, add the red pepper and drained pasta and serve while still warm.

I love this as a lazy hangover brunch, served with a tall glass of fresh blood orange juice, or just a plate of orange cut into segments with the rind still on.  If you have some left over, it is delicious as a cold salad for a working lunch.

Posted in Brunch, Yoghurt, Red Pepper, Mayonnaise, Eggs, Bacon, Toddler, Recipe, Pasta, Pepper, Weaning | Print | No Comments »

05/01/2010 by D.

4 carrots
1/2 cabbage, outer leaves removed
1/2 bunch parsley
1 yellow pepper

Dressing
2 tbsp greek yoghurt
2 tbsp mayonnaise (I use Sainsbury’s French)
2 tbsp salad cream
1/2 tsp salt
juice of 1/2 lemon

Mix all the dressing ingredients together.  Peel and grate the carrots.  Finely shred the cabbage, parsley leaves and yellow pepper.  Stir into dressing and mix well.  Season to taste.

I love this served with proper oven-baked potatoes, grated strong cheddar, and some toasted sunflower and pumpkin seeds sprinkled on top.  It is also fantastic in pitta pockets with cheese, or in Italian-style ciabatta sandwiches, teamed with a breaded chicken or pork escalope.

Posted in Yoghurt, Cabbage, Mayonnaise, Salad cream, Parsley, Sunflower seeds, Carrot, Vegetarian, Lemon, Pepper, Recipe | Print | No Comments »