Bacon And Brie Pancakes Food

BACON AND BRIE PANCAKES

Steps:

• Preheat skillet to medium heat, about 325°F.
• In a small bowl, combine Paleo Baking Flour, baking soda, and salt. In a large bowl, whisk together eggs, 1/3 cup milk, oil, honey or maple syrup, and vanilla extract.
• Add flour blend and whisk thoroughly. If batter is too thick, add additional milk or water until it reaches a pourable consistency.
• Pour ¼ cup batter onto the preheated skillet. Cook for about 4 minutes, then flip and continue to cook for 3 minutes. Repeat until all batter is used. Makes eight 4-inch pancakes.
• Stack the pancakes two to three high. Add bacon and brie in between each pancake. Then place in a 400 degree oven for a few minutes until the brie just begins to melt.

BRIE & BACON TOASTIES

Steps:

• Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
• Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
• Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
• Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.

BACON, BRIE AND RED ONION BAGUETTES

Steps:

• Heat your oven to 200C/180C fan/gas 6. Slice the baguette sections vertically and fill each with 2 slices of bacon and a quarter of the cheese. Put them on a baking sheet. Cook in the oven for 5 mins, until the bread is crisped up and the cheese is beginning to melt.
• Top each with a dollop of red onion chutney and serve immediately.

BRIE AND BACON SANDWICHES

Steps:

• Heat a pan over medium heat, cook bacon to your liking.
• Meanwhile butter bread if you wish; spread one side with a little chutney.
• Divide hot bacon between chutnied bread slices, top with cheese, bread and cut to serve.
• Eat at once.
• Good served with a green salad on the side.

BRIE, CRANBERRY AND BACON PANINI

Steps:

• If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
• Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
• Layer the brie over the cranberry sauce.
• Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
• I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
• Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
• Serve hot!

FETTUCCINE WITH BRIE AND BACON SAUCE

Steps:

• Cook bacon in heavy large skillet over medium heat until fat is rendered and bacon begins to brown, about 6 minutes.
• Using slotted spoon, transfer bacon to plate.
• Discard fat from skillet.
• Add half and half and chicken broth to same skillet and bring to boil over medium heat.
• Gradually add Parmesan and stir until cheese melts.
• Add pepper and bacon.
• Reduce heat to low and gradually add Brie, stirring until cheese melts.
• Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.
• Drain well.
• Add fettuccine to sauce in skillet.
• Toss until coated with sauce.
• Divide fettuccine among plates and serve.