Propagatin’

I was given a  fabulous full, luscious leafed, peppery scented basil plant Propergatin'by my friend Wildwoman as a house warming gift back in July. It has really thrived living on my bar, basking in the sunlight all summer long. With  the chill on the breeze now, it has moved inside to a sunny spot in the window.  I adore basil and use it almost every other day, but this little bute is so generous with it leaf production that even I couldn’t  get Propergatin'through all of it, also the bottom has begun to get very twiggy and I think in may be signalling the end.

 

 

Propagating came about by accident. There was a broken stem full of yummy leaves, I was going away for a few days so to keep it fresh for my return put it in a glass of water. Actually it was an old bottle of The Tiny Terror’s.Propergatin'In truth, on my return I actually forgot about the wee plant. I wasn’t until a few days later, when I was cleaning that I noticed teeny white threads floating in the water. I was amazed and as excited as a small child! I called Cobra Commander and babbled to him about it, he humoured me because he loves me.

OK, so let me get back on track…..

Propergatin'Propergatin'

Propergatin'So, I left it there and the roots grew more, it in the water until I couldn’t wait anymore and I transferred it into a little pot with some soil and stuck a kebab skewer in for support. So far so good. I now have a few more on the go, hopefully they’ll take and will be gifts for people next summer.

 

Bacon Basil Sandwich

Thick slices of smoky bacon, delicate peppery basil leaves and creamy avocado come together in the sandwich to make every bite just heavenly. Make a meal out of it and serve with crisps or chips. I think this has to be my most favourite sandwich, I’m salivating just typing this up! It’s not just the combination of flavours, but the contrast of textures that makes this sandwich so satisfying to munch.

So grab these ingredients and get to making it; Bread, Mayo, Bacon, Basil leaves, Small onion, Lettuce leaves, Avocado and Salt & Pepper.

Bacon Basil Sandwich

Look at the crumb on that!!

Take your bread and slice it. If you know anything about us then you know the love we have for a home made boulé. Feel free to lightly toast you bread if that’s your preference.

Bacon Basil Sandwich

The prefect strip barely a whisper of fat

Everybody has their own way of cooking bacon, but this is how I cook mine. I lay the strips on to  a cooling rack, which has been placed over a baking tray, and then I grill it. I find that the rashers stay flat cooking it this way.

Bacon Basil Sandwich

Sorry, just had to get a closer look a those rashers

This bacon is from Mountain Products Smokehouse, and I think it’s fab-U-lous!!

OK, back to the sandwich, I am constantly side tracked.

If you want your onions cooked, now is the time to do it.

Bacon Basil Sandwich

Just a dollop

My condiment of choice this time is mayo, I think I’ve also made this sandwich with mustard too, both yummy options.

Bacon Basil Sandwich

Spread it thinly or thickly it's up to you

Check your bacon, and turn it for crispy perfection on both sides.

Bacon Basil Sandwich

I just can't get enough

I’ve sliced up half an avocado, I thought about using more, but decided that would be greedy.

Bacon Basil SandwichA little sprinkling of salt , just enough to draw the flavour of the avocado out.

Bacon Basil Sandwich

Slightly charred

I like to keep the small boiler onions around as they are the right amount for one. Depending on my mood I’ll either cook them or have them raw in this sandwich.

Bacon Basil Sandwich

Delicate in appearance, bold in taste

One or two leaves aren’t enough for me..

Bacon Basil SandwichI like to taste them in every bite.

The star of the showMinimal shrinkage, minimal curling. I slice each rasher in half and pile it high. All that’s left to do is add some lettuce and top it off with the other slice of bread.

Bacon Basil Sandwich

Sandwich Perfection

Go get your chops round this!!!!

The Dutchess Club

This sandwich is named  after it’s creator, a good friend of ours who spent the last lazy days of summer breathing in the country air and sipping wine at The Croakery. Being the fabulous house guest that she was, Dutch (for short) wanted to make lunch, so she stole herself away from the sun and riffled through my kitchen until she came across these tasty bits.

The Dutchess club link

The Dutchess club

Here’s what she used,

Crusty bread, cut into fat fingers

Olive oil

A container of cherry tomatoes

A handful of fresh basil chopped up

4 Spring onions

Slices of roast chicken

Half an avocado

Sharp aged cheddar

Salt and pepper

Pre heat the oven to 425°

The Dutchess herself, chopping

The Dutchess herself, chopping

Chop the tomatoes in half and put into a bowl

Dutch's handy work

Dutch's handy work

Sprinkle in some spring onions

Sprinkle in some spring onions

Slice the spring onions and basil. Add the tomatoes along with some salt and pepper

Home made loaf waiting to be toasted

Home made loaf waiting to be toasted

Golden liquid greedily soaked in by the bread

Golden liquid greedily soaked in by the bread

Warm in the oven for 10 minutes or so

The flavours will seep into the warm bread

The flavours will seep into the warm bread

Now for the chicken

Now for the chicken

A fat slice of avocado

Layer on a fat slice of avocado

Fresh from the grill, the cheddar adds a salty tang

Fresh from the grill, the cheddar adds a salty tang

When everything is piled high return to the oven until all the layers have warmed through and the cheese has melted

I couldn't let her do all the work!!
I couldn’t let her do all the work!!
So I Plated up with greens from the garden

So I Plated up with a side of greens from the garden

Eating al fresco makes everything taste more incredible

Eating al fresco makes everything taste more incredible

Cheers Dutch

Cheers Dutch