Monday, 19 March 2012

National Bacon Connoisseurs Week in the UK is 19 March – 25 March 2012.

Here’s a quick challenge for you:

My favourite meal with bacon is of course the Great Full English Breakfast but another favourite is pasta with a smoked bacon, tomato and cream cheese sauce.

I fry ½ onion in a couple of tablespoons of olive oil and add 2-3 cloves of garlic (chopped or pressed) along with a packed of smoked back bacon cut into little pieces and fry until the bacon takes on a bit of colour and the onions begin to get transparent.

Next I add about 3 Tablespoons of tomato puree and cook for 2-3 minutes.

Follow this with a tin of tomatoes (chopped or whole according to preference), 2-3 Tablespoons pesto (homemade or from a jar if you don’t have much time),
200g packet of Philadelphia Cream Cheese.

Cook on medium heat, stirring occasionally, until the cream cheese has melted through and then season to taste.  I often add 1 tsp chilli flakes and freshly ground pepper.  You may not need to add salt depending on how salty the bacon is.

Serve over cooked and drained pasta of your choice.  My favourite is linguine.

E-mail in your favourite bacon recipes before midnight on 25th March and a photo if possible ( and leave a comment in the box below to let me know you have done so.

Follow my blog ( and leave a comment below to let me know you have done this.

Follow me on Twitter (@HeidiMSKstalban) and let me know below that you have done so and include your Twitter name.

Re-tweet this challenge and comment below that you have done so and include your Twitter name.

Share this post with your Facebook friends and leave a comment below and on my Facebook page (Heidi’s Secret Kitchen) to let me know you have done this too.

On the 26th March 2012 I will review the entries and announce a winner.  Each separate entry will be given a number and the winner will be picked at random from those numbers.

The winner will receive a small prize for their efforts.  This challenge is only open to residents of the UK.

Thanks and I look forward to receiving your entries.

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