Bacon, Capsicum and Cheese Muffins.

There is nothing nicer than some freshly made savoury muffins, straight from the oven and served with tomatoes from the garden and snow pea sprouts, for lunch. A sprinkling of rock salt on the tomatoes and you are in heaven.
You will need...
2 cups S.R. Flour.
2 large Eggs.
3/4 cup Milk.
1/2 cup Rice Bran Oil. (Or your favorite oil, as long as it is not Olive oil)
1 cup Cheddar Cheese (Grated)
1/2 Red Capsicum (seeds remover and a small dice)
1/2 Yellow Capsicum (seeds removed and a small dice)
1 cup Bacon (diced)

Method....

Preheat oven to 180c and grease muffin tray (or use muffin cases)

Mix with a hand electric mixer the wet ingredients until light and fluffy. Sift the flour, and fold in to the wet ingredients, then add your cheese, bacon and capsicum. I added dried Chives here too, sorry, I forgot to say. Now this is a fairly dry mix and you might have to add a little more milk and oil just to combine better.

Place mix in to muffin tray holes and bake in the oven for 20 minutes or until golden brown. Let cool slightly before serving.

Delish with a shandy or a Cinzano Bianco and lemonade.

Potato Salad.

Do you ever get fed up with the same old boring potato salad? You know the one, potatoes, mayo, chives and sometimes a hard boiled egg thrown in.
Well, I have found an alternative.

3 large POTATOES (peeled and cut in to chunks)

1 ONION (diced)

150gms BACON (also diced)

150gms SOUR CREAM

Boil the prepared potatoes until cooked, but still firm. While these are cooking, fry the onion until it is clear then toss in the bacon, flipping and turning until the bacon is cooked. 2 or 3 minutes. Drain the potatoes and leave in the saucepan. Add the bacon and onion mix and lightly mix together. Stir in the sour cream. Do all this while it is still warmish, as it is easier. Transfer to a nice serving bowl. Now all the messy stuff is in the saucepan, ready to be washed up.

Enjoy, we did tonight with a green leaf salad and tinned beetroot.