Recipes

Domestic goddess’s Egg and Bacon pie!

Domestic Goddess Egg and Bacon Pie
Serves 6
This is a perfect boxing day treat which can be made ahead of time for when your recovering from the excesses from the day/s before.
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Prep Time
45 min
Cook Time
45 min
Prep Time
45 min
Cook Time
45 min
536 calories
40 g
330 g
34 g
18 g
15 g
372 g
201 g
6 g
0 g
17 g
Nutrition Facts
Serving Size
372g
Servings
6
Amount Per Serving
Calories 536
Calories from Fat 305
% Daily Value *
Total Fat 34g
53%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 330mg
110%
Sodium 201mg
8%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
15%
Sugars 6g
Protein 18g
Vitamin A
53%
Vitamin C
50%
Calcium
14%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 240g plain flour
  2. 60g lard
  3. 60g butter
  4. 4 tablespoons salted iced water (or enough to bind)
  5. 1 tablespoon vegetable oil
  6. 500g thick cut smokey bacon- chopped
  7. 1 medium onion- finely chopped
  8. 1 spring onion- finely chopped
  9. 50g grated mature cheddar
  10. 10 cherry tomatoes chopped in half
  11. 2 tablespoons chopped fresh parsley
  12. 4 tablespoons double cream
  13. 9 large eggs
  14. Salt and pepper
Instructions
  1. To make the filling;
  2. 1) Heat the oil in a large non-stick frying pan.
  3. 2) Pop in the bacon and onion and fry over a medium heat for 4–5 minutes until the fat is golden and crispy!
  4. 3) While waiting for the bacon to cook, place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
  5. For the pastry
  6. 1) Start by freezing the fats and flour together for 10 minutes, then tip out into the processor and blitz to a flaky rubble. Add enough iced water to bind, then form into 2 discs, cover them with cling film and rest in the fridge for 20 minutes.
  7. 2) Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
  8. Assembling the pie!
  9. 1) Scatter the bacon and onions loosely over the pastry case along with the spring onion and cherry tomatoes
  10. 2) Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers
  11. 3) Beat the remaining eggs with the cream, chopped parsley and plenty of salt and pepper.
  12. 4) Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie.
  13. 5) Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
  14. 6) Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
  15. 7) Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.
  16. 8) Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.
Adapted from Olivia and Sarah
beta
calories
536
fat
34g
protein
18g
carbs
40g
more
Adapted from Olivia and Sarah
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/

Super refreshing Rhubarb and mintade!

Rhubarb and Mintade
Yields 1
A super refreshing summer time drink! TOP TIP! AMAZING with Gin!
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Prep Time
20 min
Prep Time
20 min
1151 calories
283 g
0 g
3 g
15 g
1 g
1831 g
62 g
228 g
0 g
3 g
Nutrition Facts
Serving Size
1831g
Yields
1
Amount Per Serving
Calories 1151
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 62mg
3%
Total Carbohydrates 283g
94%
Dietary Fiber 30g
121%
Sugars 228g
Protein 15g
Vitamin A
36%
Vitamin C
316%
Calcium
134%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 orange
  2. 1500g rhubarb stems, about 8 stems, chopped into 2cm pieces
  3. 200g golden caster sugar
Instructions
  1. Cut thick strips of zest from the orange, then squeeze the juice into a saucepan.
  2. Place the rhubarb with the caster sugar and orange zest in the pan with the juice, and set over a high heat. Bring to a simmer and cook for 10 minutes or until well stewed
  3. Now comes the fun part!
  4. Grab a pair of tights (or a tea towel) and stretch over a jar/mixing bowl
  5. Carefully press the rhubarb through the sieve with a wooden spoon, pressing down to extract as much juice as possible.
  6. Allow the sieved juice to cool before pouring into a sterilised bottle
  7. Chill, then dilute to your taste with soda and lots of bashed mint sprigs
beta
calories
1151
fat
3g
protein
15g
carbs
283g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/

Sophisticated Macaroni and Cheese

Sophisticated Mac and Cheese
Serves 6
with cured ham, smoked paprika and Colston Basset Stilton. Serves 6 Take these simple, easily sourced, local ingredients to create a good, honest meal to share with friends and family.
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842 calories
78 g
136 g
43 g
33 g
23 g
379 g
635 g
7 g
0 g
17 g
Nutrition Facts
Serving Size
379g
Servings
6
Amount Per Serving
Calories 842
Calories from Fat 378
% Daily Value *
Total Fat 43g
66%
Saturated Fat 23g
116%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 136mg
45%
Sodium 635mg
26%
Total Carbohydrates 78g
26%
Dietary Fiber 7g
28%
Sugars 7g
Protein 33g
Vitamin A
64%
Vitamin C
95%
Calcium
47%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g small cut macaroni (fresh is best, but dried is just as good!)
  2. 2-3 tbsp olive oil
  3. 1 red onion, finely chopped
  4. 1 Chilli
  5. 1 large red pepper, thinly sliced
  6. 3 heaped tsp sweet smoked paprika
  7. 150g dried cured ham
  8. 1 clove garlic, grated
  9. 400g tinned cherry tomatoes
  10. 1 bottle of your favourite red wine (60 ml required for cooking)
  11. 400ml double cream
  12. 200g mature cheddar
  13. 150g stilton
  14. 60g grated Parmesan
  15. 50g fresh bread crumbs Freshly ground black pepper
  16. 1 handful Maldon sea salt
Instructions
  1. Cook the macaroni until slightly under-cooked, then run under cold water in a colander to stop the cooking process. Drain and set aside to cool.
  2. Next, grate the cheeses and mix together, saving 20g of Parmesan for the topping.
  3. Now get your best blades ready for slicing and dicing! Finely slice the chillies and the red onion and cut the red pepper into thin strips. Roughly dice the dry cured ham.
  4. Take the red wine and measure out 60ml and set aside... the rest of the bottle is for you, so pour a large glass and indulge!
  5. Sauté the chillies and red onion in a large thick-bottomed pan over a medium heat for about 5 minutes, or until just starting to colour.
  6. Add the paprika, ham and garlic and cook gently for another minute.
  7. To this add the red wine and tomatoes and simmer gently for 20-30 minutes until the mixture has reduced and appears thick and glossy.
  8. Add the Maldon sea salt and a good twist of black pepper.
  9. Pour the cream into a thick-bottomed pan and heat until just simmering then whisk in the cheeses.
  10. Place the pasta into a large bowl, add the cured ham mixture and the warm cream sauce. Adjust the seasoning to your liking.
  11. Mix the breadcrumbs with the remaining Parmesan. If you like add a few fresh herbs such as basil or chives.
  12. Grab your gratin dish and pour the macaroni mixture in. Sprinkle the breadcrumb mixture on top and place under a preheated grill for 5-10 minutes until bubbling and golden.
  13. Serve immediately with a big bowl of dressed salad and the rest of your wine.
beta
calories
842
fat
43g
protein
33g
carbs
78g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/

Roasted vegetable and feta tart

Roasted Vegetable and Feta Tart
An easy, healthy, quick, summery dinner
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
1122 calories
150 g
76 g
49 g
39 g
17 g
2150 g
1127 g
44 g
0 g
29 g
Nutrition Facts
Serving Size
2150g
Amount Per Serving
Calories 1122
Calories from Fat 428
% Daily Value *
Total Fat 49g
75%
Saturated Fat 17g
86%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 76mg
25%
Sodium 1127mg
47%
Total Carbohydrates 150g
50%
Dietary Fiber 38g
150%
Sugars 44g
Protein 39g
Vitamin A
584%
Vitamin C
288%
Calcium
78%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp olive oil
  2. 1 aubergine
  3. 2 courgettes
  4. 2 red onions
  5. 1 block of puff pastry- its okay to buy pre made, we won't tell anyone!
  6. a dozen cherry tomatoes, halved
  7. drizzle of balsamic vinegar
  8. 85g feta cheese, crumbled
  9. a good handful of fresh basil
  10. large bag mixed salad leaves and boiled new potatoes to serve
Instructions
  1. Heat oven to 220C/200C fan/gas 7.
  2. Chop all the veg into chunky pieces and place on a baking tray. Drizzle with olive oil and salt and pepper. Pop in the over for 25 mins.
  3. Remove from the oven and let cool while rolling out the pastry.
  4. Add the pastry to a baking tray- making sure it fits right to the edges with a bit of a lip to catch the tasty juice!
  5. Arrange the fried veg on top, then season. Drizzle on the vinegar and any remaining oil.
  6. Crumble on the feta and sprinkle with ripped up basil.
  7. Cook for about 20 mins until crispy and golden.
  8. Serve with the dressed mixed salad leaves and new potatoes
beta
calories
1122
fat
49g
protein
39g
carbs
150g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/

Lemon Drizzle Cake

Nicoleta's Lemon Drizzle
Serves 10
A moist tangy lemon drizzle
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
328 calories
36 g
74 g
20 g
3 g
4 g
110 g
67 g
32 g
0 g
15 g
Nutrition Facts
Serving Size
110g
Servings
10
Amount Per Serving
Calories 328
Calories from Fat 181
% Daily Value *
Total Fat 20g
31%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 74mg
25%
Sodium 67mg
3%
Total Carbohydrates 36g
12%
Dietary Fiber 1g
4%
Sugars 32g
Protein 3g
Vitamin A
18%
Vitamin C
30%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 225g Margarine
  2. 225g Caster sugar
  3. 4 Eggs
  4. 2 juice of lemons
  5. 25g Self raising flour
  6. For the Drizzle
  7. 2 Juice of lemons
  8. 85g Caster sugar
Instructions
  1. A nice and easy 2 step method!
  2. Heat oven to 160C.
  3. Beat together 225g margarine and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the juice and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon. (Nicoletas top tip!)
  4. Bake for 45-50 mins. While the cake is cooling in its tin, mix together the juice of 2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork- make sure you go right through to the bottom of the cake, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
beta
calories
328
fat
20g
protein
3g
carbs
36g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/

Mexican Chicken Stew

Easy, 1 pan Mexican Chicken
Serves 4
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
266 calories
18 g
73 g
8 g
29 g
1 g
219 g
272 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
219g
Servings
4
Amount Per Serving
Calories 266
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 73mg
24%
Sodium 272mg
11%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 4g
Protein 29g
Vitamin A
3%
Vitamin C
18%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp vegetable oil
  2. 1 medium onion, finely chopped
  3. 3 garlic cloves, finely chopped
  4. ½ tsp dark brown sugar
  5. 1 tsp harissa paste
  6. 400g can chopped tomatoes
  7. 4 skinless, boneless chicken breasts
  8. 1 small red onion, sliced into rings
  9. a few coriander leaves
  10. tortillas, or rice to serve
Instructions
  1. Cook onions in the oil until softened and starting to turn golden.
  2. Add the garlic for 1 minute.
  3. Stir in the sugar, harissa paste and tomatoes.
  4. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked- We tend to add a splash of water if the sauce gets too dry.
  5. Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce.
  6. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
beta
calories
266
fat
8g
protein
29g
carbs
18g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/

Pumpkin Soup

Pumpkin Soup
Serves 4
Nothing beats the winter blues like a pumpkin and bacon soup.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
275 calories
16 g
45 g
15 g
18 g
6 g
444 g
1933 g
10 g
0 g
9 g
Nutrition Facts
Serving Size
444g
Servings
4
Amount Per Serving
Calories 275
Calories from Fat 139
% Daily Value *
Total Fat 15g
24%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 45mg
15%
Sodium 1933mg
81%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
7%
Sugars 10g
Protein 18g
Vitamin A
12%
Vitamin C
11%
Calcium
18%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Soup
  1. 1 whole pumpkin
  2. 2 onions
  3. 1 litre of vegetable stock
  4. 1 tablespoon curry powder
  5. 400g bacon, cut into small pieces
Bread
  1. salt and pepper to taste
  2. 400ml crème fraiche, or to taste
  3. 1 tablespoon garlic crushed
Instructions
  1. Cut pumpkin into small wedges (discarding seeds and skin) and add vegetable stock. Dice the two onions and add to pumpkin and stock and cook until tender and soft.
  2. Whilst the pumpkin is cooking, sauté garlic along with bacon pieces. Set aside when browned.
  3. When pumpkin and onion are cooked, drain and mash or use a food processor. Add salt and pepper to your taste and curry powder. Mix well. Slowly add the crème fraiche ( make sure the soup is not too hot as or it will curdle the crème fraiche.)
  4. When mixed, add bacon pieces. Consistency should be thick. Stir in sugar, to taste.
Notes
  1. Then serve with crusty bread freshly warmed in the oven.
beta
calories
275
fat
15g
protein
18g
carbs
16g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://www.beancaffe.co.uk/