Rivers - 50 Shades of Bacon: The Ultimate Cookbook for Bacon Lovers

Ingredients:

- 3 eggs

- 3 oz. shortcut bacon

- 1 tablespoon butter

- tablespoon olive oil

- 3 tablespoons grated cheese by your choice

- 1 small red onion, thinly sliced

- 1 tablespoon water

- Freshly ground pepper

Preparation method:

1. Heat olive oil in small frying pan over medium-high heat.
2. Add sliced onion and bacon. Cook, stirring occasionally for 3 minutes until bacon is crisp and the onion is tender.
3. Set aside in a bowl and cover with aluminum foil.
4. Whisk eggs and water and season with pepper.
5. Melt butter in a medium-size skillet and add eggs.
6. Cook for 1 minute and add bacon and onion.
7. Preheat the grill.
8. Top the bacon with grated cheese and place skillet under grill.
9. Grill until omelet is set and cheese lightly melted.
10. Serve omelet with some bread slices.

Ingredients:

- 7 oz. sweet potatoes, grated

- 7 oz. can corn kernels

- 2 tablespoon fresh chives, chopped

- cup all-purpose flour

- 1 teaspoon baking soda

- 2 eggs

- cup milk

- cup bacon, chopped

- Some canola oil for frying

Preparation method:

1. Heat frying pan over medium-high heat. Add bacon and cook until crispy, for 2 minutes. Set aside.
2. In a medium bowl combine baking powder, flour, eggs and milk. Whisk well until combined and smooth.
3. Stir potatoes, bacon, chives and corn into the batter.
4. Heat canola oil in frying pan and transfer 1 full tablespoon mixture per fritter.
5. Cook 3-4 minutes on each side or until golden.
6. Serve with some fresh chives.

Ingredients:

- 1 cup plain flour

- 1 tablespoons caster sugar

- 1 teaspoon baking soda

- Small pinch of salt

- cup dried cranberries

- 1 cup milk + 1 tablespoon

- 1 egg, whisked

- 4 bacon slices

- Maple syrup to drizzle

- 1 tablespoons butter, melted and cooled

Preparation method:

1. Sift the flour and baking powder in a bowl.
2. Add sugar and salt. Stir well.
3. Add cranberries and make a well in the center.
4. Add milk, egg and melted butter. Stir well using wooden spoon, until combined.
5. Heat a large non-stick skillet over medium-high heat and grease with some butter.
6. Pour cup of batter into heated skillet and cook for 2 minutes or until bubbles appear on surface. Flip and cook for 30 seconds more.
7. Transfer to a plate and cover with foil, so they stay warm.
8. Meanwhile, fry the bacon slices in small skillet over medium-high heat for 2 minutes or until crispy.
9. Serve with warm pancakes and drizzle with maple syrup before serving.

Ingredients:

- 7 oz. lean bacon, rinds removed

- 3 tablespoons mayonnaise

- teaspoon ground dill seeds

- 2 teaspoons Dijon mustard

- 2 tomatoes, sliced

- 4 slices sandwich cheese

- 1 onion, thinly sliced into rounds

- 8 slices bread

Preparation method:

1. Grill the bacon until crisp. Transfer to a plate lined with kitchen towel to drain.
2. Combine mayonnaise, dill seeds and mustard in a small bowl.
3. Spread the half of bread slices with prepared mayo mixture. Top with tomatoes, onion rings and bacon. Top with cheese and finally sandwich with another bread slice.
4. Melt some butter in grill pan and grill the sandwich until golden on each side and cheese is melted.
5. Serve immediately.

Ingredients:

- 2 cups all-purpose flour

- 1 teaspoon baking soda

- cup diced bacon

- 2 eggs

- cup apple puree

- cup milk

- 2 teaspoon chives, chopped

- cup grated cheese any cheese you like

- cup melted butter, cooled

- Freshly ground salt and pepper

Preparation method:

1. Preheat oven to 200C/420F and spray 12-hole muffin tin with some oil.
2. Fry bacon in small skillet until crispy. Set aside on kitchen towel to drain.
3. Whisk milk, eggs and chives until combined.
4. In another bowl sift flour and baking soda. Add grated cheese.
5. Fold milk mixture into the flour and stir well until just combined. Add apple puree, butter and bacon. Stir well again until combined and smooth. Season with salt and pepper.
6. Spoon the mixture into greased muffin tin and bake for 20 minutes or until firm to the touch. Leave on wire rack to cool for 30 minutes.
7. Remove from the tin and serve.

Ingredients:

- 2 cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- cup butter, chopped

- cup warm milk

- cup chopped bacon

- cup tomato puree

- cup grated cheese any cheese you like

Preparation method:

1. Preheat oven to 180C/350F and line a baking tray with parchment paper.
2. Spray small non-stick skillet with cooking oil and cook bacon for 2-3 minutes. Set aside on paper towel.
3. Sift flour, baking powder and salt in a medium size bowl.
4. Add butter and combine it with fingers, until you have crumbly mixture.
5. Add milk and stir using wooden spoon or hand mixer, until you have smooth paste.
6. Transfer dough on slightly floured kitchen surface and knead with hands.
7. Form into a rectangle, around 14x15-inch wide.
8. Spread over the tomato puree, and top with cheese and sprinkle with bacon.
9. Roll firmly into a log shape.
10. Using a sharp knife, cut out 10-12 equal slices.
11. Transfer to lined baking tray and bake for 15-18 minutes.
12. Serve when slightly cooled.

Ingredients:

- 2 cups flour

- cup olive oil

- cup milk, warm

- 1 teaspoons active dry yeast

- Small pinch of salt

For topping:

- 1 cup grated cheese

- 1 cup tomato puree

- 8 bacon slices

- 3 eggs

Preparation method:

1. Sift flour and salt into large bowl. Add yeast and stir to combine. Make a well in the flour and add warm milk. Add olive oil and start to stir using fork, gently bringing the flour from the sides.