A treat for the hungry, a mini cheese and bacon cob loaf for two. A word of warning... it is filling, don't eat it too close to dinner time and ruin your appetite like I did.... LOL, I keep forgetting that being pregnant (yep I get the comedy of putting a bun in the BBQ) that you fill up faster and need to eat more often.... oh well, now I know for next time :) Enjoy! Ingredients: - Splash of garlic oil or butter (your choice) - 1/4 cup onion, diced - 1/2 cup bacon, diced - 125 grams cream cheese (Philadelphia) - 1/3 cup of cream (thickened) - 1/3 cup of sour cream - 2/3 cup of shredded cheese - 2 crusty bread rolls Method: 1. Preheat BBQ to 150 degrees Celsius; 2. Cup the lid off the bread bun and scoop soft bread out leaving a 1 cm edge; 3. Heat oil or butter and cook the diced onion and bacon until soft and browned; 4. Remove from heat and place in a mixing bowl; 5. Add cream cheese, stir to combine; 6. Add cream, sour cream and cheese, stir to combine; 7. Add salt and pepper to taste 8. Spoon mixture into bun, place the bread bun lid back on top; 9. If using the BBQ, wrap the base in foil (loosely) leaving the top of the bun exposed; 10. Place the bun on the wire cooling rack in the BBQ to cook for 25 minutes; and 11. For the last 5 minutes of cooking place the rest of the bread in the BBQ to crisp it up. Notes: If available to you, use the covered elements on the BBQ to prevent burning of the bun and place the bun on the cooling rack furthest away from these elements.
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AuthorHi, I’m T. |