Tag Archives: Bacon

Jamie Oliver’s Brilliant Bacon Pasta


My blog has developed into having 2 purposes.  The original reason that I began writing was to have an easy reference place for my Pampered Chef customers to find as many brilliant Pampered Chef recipes in one place as possible.   Along the way a secondary, and very pleasing, purpose has blossomed into life.  My 2 eldest girls are now 11 & 13 years old and I have realised that I really do need to get on with teaching them how to cook before they get up and leave home!!  So, this blog has also turned into a repository of recipes that I make so that they can learn and make our favourite home recipes.

So, this is how you find a Jamie Oliver recipe joining the Pampered Chef ones!  This recipe is a really simple one pot recipe and, in the (longed for!) summer months is a great recipe for courgettes which allotment owners will appreciate!


Serves 4 (easily)


250g Smoked Streaky Bacon
2  Courgettes
2 Garlic Cloves
40g medium mature Cheddar
200ml Creme Fraiche
400g pasta (whatever shape takes your fancy!) I use Wholewheat pasta for the extra fibre.


1. Boil a large pan of salted water and cook 400g  pasta , following pack instructions.

2. Slice 250g Smoked streaky bacon and fry in a Family Skillet (large frying) Pan until golden brown.  Slice 2 cloves of garlic using Garlic Slicer and add for the last minute or so.

3. Slice courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.

4. Once the pasta is cooked, drain in a colander, then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.

5. Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top.

6. Eat and Enjoy!


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Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!

Pampered Chef RockCrok® Tomato and Red Wine Pork Ragout Recipe©

IMG_5387Here in the UK, The Pampered Chef are just about to launch a brand new type of Stoneware.  It claims to cook just as fabulously as normal Stoneware but it is able to cook on a hob, on a BBQ, under the grill and be washed up in the dishwasher!  Obviously, I needed to check these claims out and decided the best way was to try one of the recipes that comes with the “Dutch Oven Rockcrok”. As I had to feed at least 8 people I decided to start with this recipe.

This recipe is brilliant because it is quite simple, with a bit of pre-prep on the hob and then left to slowly cook in the oven until the pork melts and the sauce is absolutely gorgeous.  Everyone in the family LOVED this.  Suffice to say, I shall be making it again.  And the RockCrok???  So far, so absolutely amazing!  Plus putting it in the dishwasher afterwards was very pleasing!

Serves 10


3 tbps, plus 1 tsp sunflower oil, divided
1 large onion, finely chopped with Food Chopper
2 carrots, peeled and sliced (about 240g)
2 celery sticks, sliced (about 125g)
2 cloves garlic, pressed with Garlic Press
1.5kg diced lean casserole pork (I used Pork shoulder steaks as they were on offer!)
6 rashers rindless lean back bacon (150g prepared weight) cut into 5cm pieces
50g plain flour
250ml dry red wine (such as Cabernet Sauvignon)
2 tins (400g each) plum tomatoes
1 tbps dried mixed herbs
Chopped fresh parsley, to garnish (optional)


    1. Preheat oven to 170C/ fan150C/ Gas 3.  Heat 1 tbps of oil in RockCrok Dutch Oven over medium heat for 3-5 mins or until hot.  Add onion, carrots, celery and garlic.  Cook for 2-3 mins or until tender, stirring occasionally. Remove vegetables to a plate; set aside.
    2. Add 1 tbsp of remaining oil to Dutch Oven.  Add one quarter of the pork, cook uncovered, 3-4 minutes or until lightly sealed, stirring occasionally.  Remove to a large dish.  Repeat sealing of remaining pork, in 3 batches, adding 1 tsp of oil for each batch.  Set pork aside.
    3. Add remaining oil to Dutch Oven, cook bacon, uncovered, 2-3 mins until lightly browned, stirring occasionally.
    4. Return pork to Dutch Oven, stir in flour, mix well.  Cook 1-2 mins or until lightly browned, stirring continuously.  Stir in veg, wine, dried herbs and tomatoes.  Chop tomatoes using Mix ‘N Chop.  Increase heat to med-high; bring to the boil, stirring continuously.  Cover; transfer to oven, bake 1.5-2hrs or until pork is tender.IMG_5386


  1. Remove from oven.  Garnish with chopped parsley if desired.  Serve with cooked pasta (I went for tagliatelle).

Nutrients per serving:  Energy 1333kj. 319 kcal; Protein 36.3g; Carbohydrate 10.1g; Sugars 5.4g; Fat 13.1g; Saturated Fat 3.6g; Fibre 1.8g; Salt 1g.

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Filed under Easy Cooking, Food Chopper, Garlic, Garlic Press, Pasta, Pork, RockCrok, Tomato

Bolognese Susie Style!

My eldest daughter is about to do a guide challenge where she has to cook a 3 course meal.  Her team have decided to make bolognese for the main course so she went to this blog for instructions on how to make it (I can’t tell you how pleased that made me!!).  To her chagrin, there was no recipe… so, here it is!!IMG_4225


450g (ish!) Minced Beef or Quorn Mince
Couple Slices of Bacon (optional)
Oil (I use Olive or Vegetable)
1 Onion
Garlic Clove
Various Veg (this usually includes carrot, pepper, celery, sometimes leeks, swede, mushrooms, courgette, cabbage… whatever is in my cupboard and fridge)
Tin Plum Tomatoes (much more ‘tomatoey’ than chopped tomatoes)
Tin of Baked Beans
Worcestershire Sauce
Tomato Puree
Dried Herbs
Beef Stock Cube
Salt and Pepper


  • Chop all vegetables finely.  The Pampered Chef Food Chopper makes really quick and easy work of this (and the reason I can add sooo many vegetables!!)
  • Put a good splash of oil (maybe about 2 tbsp) in Family Skillet along with chopped onion and crushed garlic.  Sprinkle with salt (to help the onion to release its juices) and cover.  Gently fry over medium heat until softened. Taking care not to burn.Softening Onions
  • Add other vegetables and continue to cook until soft.IMG_4221
  • Next add the mince beef (and bacon if using).  Break it up and cook until the meat has browned.IMG_4222 IMG_4224
  • Next add tins of tomatoes (chopped) and beans,  a good squeeze of tomato puree, one crumbled stock cube, good shake of dried herbs (at least 1 tbsp), shake of Worcestershire Sauce and seasoning.  IMG_4225Bring to simmering point and then lease to very gently simmer for minimum 20mins but much better if it can be left for over an hour.  The long simmering time really deepens the flavour.
  • When we made this I included bacon but didn’t reduce the salt accordingly so it was very salty.  All we did was chop a potato and add to the simmering bolognese for 15 minutes – problem sorted!

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Filed under Bacon, Food Chopper, Garlic, Garlic Press, Mushrooms, Pans, Pepper

The Pampered Chef Warm Bacon and Gruyere Salad

With the weather showing so much promise today I am venturing towards a warm salad.

Here is a current one from The Pampered Chef.  So easy to make either using a pan for the bacon or our new Ridged Stoneware Baker and cook the bacon for 5 mins in the microwave…crispy??!!

Croutons & Salad

100 g ready-to-bake rosemary focaccia (Or any other type of ready-to-bake roll as I can’t find this one!)
2 tablespoons plus 1 teaspoon  olive oil, divided
2 cloves garlic, pressed
200 g Gruyère cheese (use straight from fridge)
8 spring onions
200 g baby plum tomatoes
125 g smoked streaky bacon rashers, rind removed
140 g mixed green salad leaves, rinsed and patted dry


2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon caster sugar

Sea salt and freshly ground black pepper, to taste

  1. Preheat oven to 200°C/fan 180°C/Gas 6. For croutons, cut focaccia into 15-mm cubes using Forged Cutlery Utility Knife. In Classic Batter Bowl, combine focaccia cubes, 2 tablespoons olive oil and garlic pressed withGarlic Press; mix well. Arrange focaccia cubes in a single layer on Medium Round Stone with Handles; bake 10–12 minutes or until crisp. Remove from oven; let cool.
  2. Meanwhile, for dressing, whisk together olive oil, vinegar and sugar in (500-ml) Easy Read Measuring Cup using Stainless Whisk until well mixed; season to taste and set aside.
  3. For salad, cut cheese into 3-cm cubes on Cutting Board. Coarsely chop cheese using Food Chopper; set aside. Thinly slice spring onions and cut tomatoes in half lengthways using Forged Cutlery Utility Knife; set aside. Cut bacon widthways into 2-cm strips. Heat remaining 1 teaspoon oil in Executive 20-cm Sauté Pan over medium heat 1–2 minutes or until hot; add bacon and cook 5–6 minutes or until crispy, turning occasionally. Remove bacon from pan; drain on kitchen paper.
  4. For each serving, arrange some salad leaves, spring onions and tomatoes on serving plates. Drizzle with about 1 tablespoon dressing or to taste; arrange cheese and warm bacon on top. Scatter over croutons; serve.

Yield: Serves 4

Per serving: Energy 1785kJ/430kcal; Protein 21g; Carbohydrate 14g; Sugars 3.1g; Fat 32.5g; Saturated Fat 13g; Fibre 1.5g; Salt 2.1g

Cook’s Tip: The croutons can be made in advance and stored in an airtight container for up to 3 days.Accurately measure oil, vinegar and sugar for dressing using Adjustable Measuring Spoons.

Variation: For Warm Bacon & Avocado Salad, substitute 1 large ripe avocado (peeled, stoned and diced) for the Gruyère cheese. Toss diced avocado with 1–2 tablespoons fresh lemon juice to stop it from discolouring. Proceed as recipe directs.

© null The Pampered Chef used under license.

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Filed under Bacon, Batter Bowl, Cheese, Food Chopper, Garlic, Garlic Press, Microplane Grater, Pans, Stoneware

One-Pot Bacon and Tomato Linguine

I LOVE this recipe. It says serves 6 – I would say it serves 4/5 but then we probably all have far too big portions! The only extra comment i would make is I have to simmer for 10-12 mins at the end as the lovely Dave likes it really creamy rather than too much sauce.

12 rashers rindless smoked streaky bacon (about 200 g in total), divided

1 tablespoon plus 2 teaspoons olive oil, divided
1 onion
2 clove garlic, pressed
1 litre hot chicken stock
2 cans (400 g each) chopped tomatoes in rich tomato juice
1 teaspoon dried Italian herb seasoning
350 g dried linguine
25 g Parmigiano Reggiano cheese
200 g baby plum or cherry tomatoes
100 g full fat soft cheese
4 tablespoons finely chopped fresh flat-leaf parsley, divided
Freshly ground black pepper, to taste

Cut bacon widthways into 6-mm strips on Large Grooved Cutting Board using Santoku Knife. Measure 2 teaspoons olive oil into Stainless 30-cm Skillet and add bacon; cook over medium heat 7–8 minutes or until bacon is crisp, stirring frequently. Remove Skillet from heat. Remove bacon from Skillet using Slotted Spoon; drain on kitchen paper and set aside.

On clean cutting board, finely chop onion using Food Chopper. Return Skillet to medium heat; add remaining 1 tablespoon oil, the onion and garlic pressed with Garlic Press. Cook 1–2 minutes or until onion is tender, stirring occasionally. Add stock, canned tomatoes, dried herbs and half of the bacon; bring to the boil. Add linguine; bring sauce back to the boil, stirring occasionally to prevent pasta from sticking. Cover Skillet; reduce heat and simmer 7–8 minutes or until pasta is just tender, stirring occasionally.

Meanwhile, grate Parmigiano Reggiano cheese using Rotary Grater; set aside. Cut tomatoes in half using Chef’s Knife. Remove Skillet from heat. Add soft cheese, tomatoes and 3 tablespoons of the parsley to pasta mixture; stir and combine ingredients using Chef’s Tongs until soft cheese has completely melted. Cover Skillet; let stand 5 minutes or until pasta is tender and sauce has thickened. Season with black pepper. Serve sprinkled with remaining bacon, remaining chopped parsley and the grated cheese. Serve with a crisp green salad, if desired.

Yield: Serves 6

Per serving: Energy 1261kJ/303kcal; Protein 12.5g; Carbohydrate 21.2g; Sugars 5.8g; Fat 19.2g; Saturated Fat 7.8g; Fibre 2.3g; Salt 1.4g

Cook’s Tip: The smoked bacon can be substituted with unsmoked streaky bacon, if desired.

If desired, flat-leaf parsley can be substituted with fresh curly parsley or basil.

© null The Pampered Chef used under license.

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Filed under Food Chopper, Garlic Press, Microplane Grater, Pans