Guinness & Bacon Mussels

I’ve been a bit quiet recently but but but: I’ve got a couple of good excuses! (And I do insist on the fact they are good!) First, I’ve got evening classes on Mondays and Tuesdays, which mean I come home late, rush to prepare my stuff for the next day blah-blah-blah, by Wednesday I try to catch up with everything I didn’t have time to do before and suddenly boom! It’s the weekend! You think: Oh, I’m going to bake this and that and be more organised for next week but, what a surprise: I only end up baking!

My second excuse is because of THIS blog! On Sunday I prepared a lovely meal. I thought I would put it on the blog after lunch so I took pictures while preparing it and everything… Once it was cooked I putted it on the table, in front of the fireplace and started to eat it with Mister Lapin. And that’s when the drama started: After 5 minutes, I started to develop a strong allergy! NON!!!!!!!!

I’m absolutely gutted! I ate mussels a few weeks ago and I was absolutely fine! Plus, I missed my evening class on Monday (took me 48h to recover) and was really looking forward to go to that one. It also means that my list of allergies has now grown… :-(

RIP mussels…

Ingredients (2 pers)

·      1 Kg mussels

·      2-3 chopped shallots

·      2 chopped carrots

·      3 slices of diced bacon

·      1 pint of Guinness

·      Herbs

·      Chips

Method:

In a deep sauce pan (or casserole), melt some butter. Add the herbs, shallots and carrots. Cook slowly for 10min.

During that time, Wash and clean the mussels. If any are opened or broken, get rid of them.

In your pan, on medium heat, add the bacon and stir til golden. Pour the Guinness and add the mussels. Toss regularly until the mussels open up. It might take 15min.

Serve warm with a bit of jus, bread and crispy chips.

Tah-da!

Eggs Benedict Bagels with Roasted Asparagus

Ok guys, It’s official, I have an addiction. I’ve tried to deny it for years but it’s time to open my eyes: I do have a problem. To be fair, it’s not entirely my fault, I inherited from my mum, she has the same problem… And my sister is not bad on that front either. So I can only assume it’s in my DNA (It’s the only excuse I found so far).

Hello, my name is Sophie and I’m addicted to cookbooks. That’s right peeps: Cookbooks! I love them so much that I feel the need to have them all! My addiction force me to always check the cookbook shelf wherever I go and in my brain it goes like that:

« Oh, a cookbook! It’s so pretty and I don’t have that one (yet). Is it reasonable? After all, I already have SOOOO many of them… On the other hand there are at least 3 recipes I would like to try. No, come on Soph’ be strong! Oh hang, it’s 20%off!!!! Right, I’m having it! »

You see, it’s difficult to resist. The result of it is that I’ve got cookbooks in almost every room of the house. But it ‘s last night I realised I had a problem. There were 4 cookbooks (this does not include the magazines) waiting to be read.

Therefore, it’s time to tackle my addiction: From now on, I will not buy any other cookbooks as long as I have read the others. I know it will be hard and that sometimes I’ll feel weak and will want a quick fix but I’m ready to fight!

Ingredients (2 pers)

·      2 bagels

·      2 eggs

·      4 slices of smoked bacon

·      400gr asparagus

Hollandaise sauce

·      Juice of 1-1/2 lemons

·      15ml of white wine vinegar

·      1 finely chopped shallot

·      125gr diced butter

·      2 egg yolks

·      Salt, Pepper

Method

Slice the bagels in two and toast them. Spread butter on it. Bring to boil a pan of water. In a skillet pan, cook the bacon. Keep in a warm oven when cooked to taste.

Wash the asparagus and cut the dry end. Crack opens the eggs and keeps in two Small bowls.

In a Small pan, bring to boil the vinegar and shallot for about a minute. The liquid should reduce slightly. Add the lemon juice. During that time, in another pan, slowly melt the butter until you see some foam appearing.

In the skillet pan you used to cook the bacon, add some butter and roast the asparagus.

Place the two egg yolks with a pinch of salt in a blender. Turn it on, and while it’s blending, add the lemon/shallot/vinegar preparation. Then, slowly add the melted butter and keep blending for another few seconds until your sauce is creamy.

In the pan of boiling water, add a tbsp of vinegar and poach your eggs.

In a plate, place a slice of bagel, top up with the bacon, poached egg, asparagus on the side and cover it all with the hollandaise sauce. Place the other slice of bagel on top.

Ta-dah!

Note: The hollandaise sauce always seems difficult to do but with a blender, it’s actually a piece of cake! The secret is to add the warm ingredients very slowly so it doesn’t cook the egg yolks.

If your sauce is too liquid or runny, pour it in a Small pan on top of a pan of boiling water (Bain Marie) and whisk for a minute or two.