Potato Muffins with Cheese and Bacon
Ingredients:
- 2 medium potatoes, grated
- 100 g smoked bacon, crumbled
- 100 g cheddar cheese, chopped
- 30 g parmesan cheese
- 100 g flour
- 1 teaspoon baking powder
- A pinch of salt and black pepper
- 2 spring onions, finely chopped (optional)
Preparation:
In a large bowl, combine the grated potatoes, bacon, cheddar cheese, parmesan, flour, baking powder, salt, pepper, and spring onions (if using). Mix until the mixture is well combined.
Prepare a muffin tin and evenly distribute the mixture, pressing lightly to compact it.
Preheat the oven to 180°C and bake the muffins for 25-30 minutes until golden brown and crispy.
Let them cool in the tin for 5 minutes, then transfer them to a wire rack.
Serving Suggestions:
- Serve warm with sour cream or Greek yogurt.
- They make a great side dish for scrambled eggs for a hearty breakfast.
- As a snack, you can spice them up with hot sauce or ketchup.
- They also go wonderfully with roasted chicken or steak.
- Perfect to take in a lunchbox.
Chocolate Tres Leches – Moist and Rich Dessert
Ingredients for the Sponge:
- 100 g butter, softened
- 200 g sugar
- 1 teaspoon vanilla extract
- 4 eggs (separate the whites and yolks)
- 150 g flour
- 50 g cocoa powder (unsweetened)
- 1 teaspoon baking powder
- A pinch of salt
- 100 ml milk
- 100 g semi-sweet chocolate chips
Ingredients for the Tres Leches Chocolate Glaze:
- 200 ml sweetened condensed milk
- 200 ml evaporated milk
- 100 ml regular milk
- 30 g cocoa powder
Ingredients for the Chocolate Whipped Cream:
- 200 ml heavy cream
- 2 tablespoons sugar
- 1 tablespoon cocoa powder
Preparation of the Sponge:
Using a mixer, cream the butter, sugar, and egg yolks until smooth. Add the vanilla extract.
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until everything is well combined.
Fold in the chocolate chips.
In a separate bowl, beat the egg whites until stiff peaks form, then carefully fold them into the batter.
Pour the batter into a greased 9×13 inch pan and bake at 180°C for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake cools, poke holes all over the surface with a fork.
Preparation of the Chocolate Glaze:
Mix all three milks with the cocoa powder and stir well.
Evenly pour the glaze over the cake and let it absorb for 15 minutes.
Save any remaining glaze for serving.
Cover and refrigerate for at least 4 hours or overnight.
Preparation of the Chocolate Whipped Cream:
Whip the heavy cream with the sugar and cocoa powder until stiff peaks form.
Spread the whipped cream over the chilled cake before serving.
Tip: This dessert is best when it has time to sit in the fridge, so prepare it in advance for a rich and moist flavor!