List of recipes using Small pieces of bacon: 42 recipes
List of recipes using Small pieces of bacon
- Starters : 11 recipes
- Sea food : 2 recipes
- Meat : 4 recipes
- Miscellanous : 18 recipes
- Baking : 6 recipes
- Tips and tricks : 1 recipe
Alsatian-style saladThis salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
260K4.4 1 hour 11 min. January 3rd 2014
Artichoke hearts forestierThis recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
247K5 2 hours 11 min. December 30th 2019
Baby spinach saladIt might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.
70K 42 min. June 12th 2019
Bistro-style cabbage saladThis salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.
7,422 38 min. April 6th 2022
Cocotte eggs with ComtéA light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
331K4.3 1 hour February 21th 2011
Eggs en Cocotte à la FrançaiseEggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
98K4.6 31 min. April 27th 2020
Ramekins of duchess potatoesDuchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
275K 24.6 2 hours 5 min. March 4th 2020
Salad lyonnaiseSalad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
9,813 42 min. December 29th 2021
Small cheese and bacon rollsThese small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
336K5 1 hour 23 min. September 7th 2018
Vol-au-ventThe classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
126K4.3 1 hour 23 min. October 20th 2013
Warm haricot bean saladMelt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
33K 36 min. November 28th 2018
Creamy "terre et mer" potsDiced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
32K 2 53 min. May 31th 2020
Fillet of pollack cooked in two stagesThis pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
162K4.7 1 hour 40 min. January 23th 2011
African style chickenThis is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
379K5 2 hours 4 min. February 21th 2011
Beef braised in reduced red wineIn classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
37K3.8 3 hours 53 min. March 12th 2017
Rabbit civetRabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
73K4 15 hours 20 min. December 30th 2019
Rabbit with mustardThis recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
170K4.9 2 hours 9 min. May 15th 2011
Bourguignon potatoesPotatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.
16K 1 hour 55 min. August 12th 2021
bread-crust quicheUse quiche filling mixture to transform a dry loaf into a spectacular bread-crust quiche. It can be enjoyed on its own or is ideal as an aperitif snack. The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.
8,1104 58 min. April 20th 2022
Breton PieThis unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
49K4.1 1 hour 9 min. October 25th 2015
Chicken pieApart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
97K4.3 2 hours 29 min. September 8th 2018
Crispy spinach rollsThese are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
117K5 1 hour 40 min. March 18th 2013
Deep leek and potato quicheThe French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
48K 1 hour 36 min. April 17th 2022
French-style peasA traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
142K3.8 28 min. July 15th 2012
Gratin du NordThis gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
56K5 1 hour 33 min. January 21th 2018
Green beans with tomatoesCut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
126K 14.7 1 hour 38 min. July 6th 2011
Langres-style spinachSpinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.
6,395 34 min. April 24th 2022
Maroilles cheese quicheTraditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
232K 34.7 2 hours 27 min. April 17th 2022
Oven omeletteFor this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
43K4.6 52 min. May 21th 2017
Pasta with mustard-cream sauceSimple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.
32K 17 min. June 14th 2020
Quiche LorraineQuiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
128K4.9 1 hour 5 min. April 17th 2022
RöstisProbably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
246K4.2 40 min. February 21th 2011
Spaghetti CarbonaraA very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
315K 24.8 24 min. February 21th 2011
Split peas "à la française"To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
145K 54 min. February 5th 2020
TruffadeTruffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious. This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook...
44K4.3 1 hour 10 min. August 12th 2021
Aperitif rollsThese are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
105K4 2 hours 31 min. October 24th 2017
Bacon rollsThese tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.
45K4.6 3 hours 38 min. October 24th 2017
Dipping bread with cheeseIn France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
37K4.1 2 hours 50 min. October 24th 2017
Fougasse with bacon and ComtéThis is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
313K4.1 3 hours 9 min. October 24th 2017
Lumberjack turnoversThese are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
99K5 3 hours 45 min. September 12th 2018
Special Cheese and Walnut SticksThese crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits. They are ideal for slicing and serving as an aperitif snack.
57K5 3 hours 51 min. October 24th 2017
How to cook bacon and remove excess fatTo prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
349K 44.8 14 min. February 21th 2011