Tag Archives: oven

Bacon Pommes Duchesse

Today I’m sharing this wonderful side dish with you. Pommes Duchesse filled with tiny bits of crispy bacon and crème fraiche. I can’t even begin to tell you how good these are.
They may seem a bit daunting but I can assure you that they are easier than you may think. It’s just fancy mashed potatoes squeezed onto a baking dish really.
I love potatoes served in any way, and sure there’s nothing wrong with a good ‘ol roast potato but this year , let’s go the extra mile.
Let me take you thru the steps; first you boil the potatoes , let them steam dry completely, then add butter and crème fraîche. Mash until smooth and season generously. Cook the bacon until crispy in a separate pan. Add to the mash with an egg yolk. Gently mix until combined.
Beat the egg white until peaks form and fold thru the mash potato. The beaten egg white gives the potatoes almost a soufflé like consistency. Then they are piped onto a baking sheet and baked until golden perfection in the oven.
We are completely in love with these fancy Pommes Duchesse!
⏰ Prep time : 30 minutes
🍝 Cooking time : 20 – 25 minutes,
🍴 Serves : 6

• 3 lbs. medium/ large potatoes, peeled and quartered
• 2 tsp. salt for the boiling water
• 4 oz. bacon cubed or sliced
• 1/8 tsp garlic powder
• 1/2 tsp. onion powder
• a good grating of nutmeg
• salt to taste
• 3 tbsp soft butter
• 1/4 C. crème fraîche
• 1 egg, separated

1. Place the peeled and quartered potatoes in a large pot and fill with cold water until half way up the potatoes, add the salt.
2. Bring to a medium boil with the lid half on and cook for about 20 minutes, until fully cooked and tender when pierced with a fork.
3. Turn off the heat. Drain, and return to stove with the lid off, let them steam dry.
4. Now pre heat the oven to 200° C / 400° F
5. Meanwhile gently and over low heat cook the bacon until very crispy, this can take up to ten minutes so be patient. You want to render out all the fat. Reserve the fat, we will use that later! Remove the bacon and place it on a kitchen paper to drain.
6. Process the bacon until very fine crumb in the food processor.
7. Now add the butter to the potatoes and start mashing, then add the crème fraîche.
8. Season with the onion, garlic, nutmeg and salt and taste.
9. Add the bacon crumbs.
10. Add the egg yolk and mix through with a wooden spoon.
11. Beat the egg white until stiff and fold through carefully not to lose air.
12. Get out a pastry bag and fit with a large nozzle of choice. Fill with the potato mixture. Alternatively use a large ziplock bag and cut off the corner.
13. On a baking sheet covered with parchment paper, pipe out rosettes the size of a ping-pong ball.
14. Brush carefully with the reserved bacon fat and place in the middle of the oven.
15. Bake for 20 to 25 minutes until golden and crispy. Serve straight away.


If you make these Pomme Duchesse, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

mediterranean stuffed peppers

Mediterranean Stuffed Peppers

mediterranean stuffed peppers

Stuffed peppers are what dinner dreams are made of, for various reasons;

1). They can be filled ahead of time, and baked when you’re ready making them perfect for a fancy-ish dinner.

2). Fancy enough for a dinner party

3). Financially pleasing, aka cheap to make.

4). Everything in one place, protein, fibre and veggies/vitamins

5). It’s a no-brainer

6). The most delicious dinner I have had in a while

The great thing about stuffed peppers is that everybody likes them, even non-pepper lovers. Probably because the peppers turn so tender and sweet in the oven.

But what I love most about these stuffed peppers, is slicing the leftovers the next day and stuffing them into a sandwich with some of the tomato sauce, so good. That of course if you’re lucky enough to have left overs. Having said that, you can easily double the recipe just to be save. I do also freeze these but have noticed that the peppers do become a little softer, but flavour-wise still awesome.

mediterranean stuffed peppers

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 4


• 1/2 cup white rice uncooked

• 1 cup water

• 2 medium yellow onions chopped fine, about 1 cup

• 2 cloves garlic minced or grated

• 1 tbsp. olive oil

• 2 slices white bread good quality crusts removed

• 2 tbsp. milk

• 1 lb. / 500 gr. ground beef

• ¾ tsp. salt

• Freshly ground black pepper

• 1 tsp. Dijon mustard

• 1 tsp. thyme dried

• ½ tsp. oregano dried

• 3 tbsp. pine nuts

• 1 egg yolk

• ¼ tsp. all spice

• ¼ cup chopped parsley more for garnish

• 4 red peppers large

• 1 tbsp. olive oil

• 1 medium onion

• 1 garlic minced

• 1 tbsp. tomato paste

• 1 tbsp. flour

• ½ cup dry white wine

• 1 cup tomato sauce

• 1 cup chicken or beef stock

• ½ cup crème fraiche

• Chopped green onions for garnish

mediterranean stuffed peppers


1. Preheat oven to 175 degrees C / 350 degrees F

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Drain and cool, or use leftover rice, about 1 cup.

3. Dry toast the pine nuts in a skillet over medium heat for about a minute, remove and reserve.

4. In a skillet over low heat, heat 1 tbsp. of oil and sautée the chopped onions until soft and translucent, about 10 minutes. Add the garlic and cook for one more minute.

5. Turn off heat and let cool.

6. In a bowl, place the bread torn into pieces together with the milk and let soak for about 5 minutes.

7. Add the meat to the bowl together with the cooled onion and garlic. Season with the salt, pepper, mustard, thyme, oregano, pine nuts, all spice , parsley and egg yolk.

8. Wash the peppers and make a cut in the middle and carefully open them enough to remove the seeds and membranes.

9. If you are using the regular bell pepper, remove the lid and proceed as above.

10. 10. Arrange peppers in an oiled baking dish. For bell peppers, slice the bottoms of the peppers if necessary so that they will stand upright.

11. 11. Stuff the peppers with the meat mixture, I use my fingers and a spoon to push it all the way into the pepper.

12. 12. For the sauce: heat the remaining tablespoon of olive oil and sautée onion and garlic until almost soft. Add the tomato paste and stir. Add the flour and stir to cook for 30 seconds, gradually add the wine and stock. Add the tomato sauce and stir to combine. Add the teaspoon of sugar. Season to taste. Spoon sauce around the peppers. Cover loosely with tin foil. Place in the middle of the oven. After about 20 minutes, remove the foil.

13. 13. Bake for 45 min to 1 hour in the preheated oven until the peppers are tender.

14. 14. Before serving stir in the crème fraiche.

15. 15. Serve with the sauce and garnish with green onions and reserved parsley.

Great with some french bread to mop up the sauce.


Myra XO