List of recipes using Small pieces of bacon: 38 recipes

small pieces of bacon
List of recipes using Small pieces of bacon
Alsatian-style salad
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
248K4.4 1 hour 11 min. January 3rd 2014
Artichoke hearts forestier
Artichoke hearts forestier
This 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...
236K5 2 hours 11 min. December 30th 2019
Baby spinach salad
Baby spinach salad
It 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.
49K 42 min. June 12th 2019
Cocotte eggs with Comté
Cocotte eggs with Comté
A 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.
315K4.3 1 hour February 21th 2011
Eggs en Cocotte à la Française
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
82K4.6 31 min. April 27th 2020
Ramekins of duchess potatoes
Ramekins of duchess potatoes
Duchess 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.
262K 24.6 2 hours 5 min. March 4th 2020
Small cheese and bacon rolls
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
322K5 1 hour 23 min. September 7th 2018
Vol-au-vent
Vol-au-vent
The 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.
108K4.3 1 hour 23 min. October 20th 2013
Warm haricot bean salad
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
21K 36 min. November 28th 2018
Creamy "terre et mer" pots
Creamy "terre et mer" pots
Diced 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.
19K 2 53 min. May 31th 2020
Fillet of pollack cooked in two stages
Fillet of pollack cooked in two stages
This 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...
150K4.7 1 hour 40 min. January 23th 2011
African style chicken
African style chicken
This 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).
347K5 2 hours 4 min. February 21th 2011
Beef braised in reduced red wine
Beef braised in reduced red wine
In 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.
29K3.8 3 hours 53 min. March 12th 2017
Rabbit civet
Rabbit civet
Rabbit 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...
61K4 15 hours 20 min. December 30th 2019
Rabbit with mustard
Rabbit with mustard
This 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.
161K4.9 2 hours 9 min. May 15th 2011
Bourguignon potatoes
Bourguignon potatoes
Potatoes 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.
5,441 1 hour 55 min. August 12th 2021
Breton Pie
Breton Pie
This 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.
41K4.1 1 hour 9 min. October 25th 2015
Chicken pie
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
86K4.3 2 hours 29 min. September 8th 2018
Crispy spinach rolls
Crispy spinach rolls
These 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.
100K5 1 hour 40 min. March 18th 2013
Deep leek and potato quiche
Deep leek and potato quiche
The 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.
31K 1 hour 36 min. December 30th 2019
French-style peas
French-style peas
A 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.
121K3.8 28 min. July 15th 2012
Gratin du Nord
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
38K5 1 hour 33 min. January 21th 2018
Green beans with tomatoes
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
104K 14.7 1 hour 38 min. July 6th 2011
Maroilles cheese quiche
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
219K 34.7 2 hours 27 min. February 21th 2011
Oven omelette
Oven omelette
For 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.
31K4.6 52 min. May 21th 2017
Pasta with mustard-cream sauce
Pasta with mustard-cream sauce
Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.
19K 17 min. June 14th 2020
Quiche Lorraine
Quiche Lorraine
Quiche 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.
112K4.9 1 hour 5 min. June 9th 2013
Röstis
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
226K4.2 40 min. February 21th 2011
Spaghetti Carbonara
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
300K 24.8 24 min. February 21th 2011
Split peas "à la française"
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.
91K 54 min. February 5th 2020
Truffade
Truffade
Truffade 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...
35K4.3 1 hour 10 min. August 12th 2021
Aperitif rolls
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
98K4 2 hours 31 min. October 24th 2017
Bacon rolls
Bacon rolls
These 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.
28K4.6 3 hours 38 min. October 24th 2017
Dipping bread with cheese
Dipping bread with cheese
In 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.
30K4.1 2 hours 50 min. October 24th 2017
Fougasse with bacon and Comté
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
291K4.1 3 hours 9 min. October 24th 2017
Lumberjack turnovers
Lumberjack turnovers
These 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.
91K5 3 hours 45 min. September 12th 2018
Special Cheese and Walnut Sticks
Special Cheese and Walnut Sticks
These 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.
38K5 3 hours 51 min. October 24th 2017
How to cook bacon and remove excess fat
How to cook bacon and remove excess fat
To 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.
308K 44.8 14 min. February 21th 2011

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