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The BloggerAid Cookbook

Crispy Bacon Wrapped Prune (Devils on Horseback)

Have you ever been served by rude waitress, cashiers or customer service people? I did, not just once or twice, but many times and I'm sure you did too. Sometimes they were so bad that you'd think they are suffering from a bad case of constipation. Perhaps they are lacking prunes or dried plums in their diet!

Prunes or dried plums? What is the difference? None at all. Dried plums is just a new name for an old classic name of prunes. I'm sure not many of us know that they are also high in antioxidants. The fruit and its juice are well-known for its natural laxative effect, thus making it a common home remedies for constipation. So next time if you get bad service, give them a packet of prunes. Maybe that will help them give better service and look less constipated. LOL!

As for me, whenever I get bad services, I always remember the stories from my ex-Management professor on how he dealt with such situations. First he would kindly enquire after the well-being of the said person, much to the said person's surprise and unease, then he would ask if he/she had a rough day at work or is having some personal problems, etc. And if all answers came to a 'NO', he would then politely tell that person: 'If you aren't happy with your job, QUIT. Why make yourself and others miserable? If it's not the case, then why the bad mood?' I can assure you that teacher was truly capable of it. LOL! Would I dare do it like he did? To this date, I haven't mustered that kind of courage. Perhaps I'm a product of how my parents brought me up - the old fashion Asian culture way. So how would you react to such bad treatments? Do you remain quiet and suffer it through or do you tell them off?

Like many, Pierre and I aren't a big fan of dried prunes but what if I tell you there is a way to encourage the young and old to eat it? Eight years ago, when I first arrived in France, my mom-in-law served me this delicious French classic appetizer made of bacon wrapped prune, baked to a nice crisp. Pop one in your mouth, you will be sent on a delicious taste trip. Try this appetizer today, you will love it. Everything taste better with bacon, right?

This is my contribution to this Weekend Herb Blogging #217 hosted by lovely Anna from Anna's Cool Finds.

Crispy Bacon Wrapped Prune
Ingredients
  • 12 strips bacon (thin slices)
  • 24 dried prunes (pitted)
Crispy Bacon wrapped prune
Directions
  1. Preheat oven at 230°C (450°F - gas mark 8).
  2. If the bacon strip is long, cut it into 2.
  3. Lay a strip of bacon on a plate or board, place a dried prune at the beginning edge of bacon strip. Roll, wrapping it tightly around the dried prune until end of strip.
  4. Using a toothpick, pierce through centre of wrapped prune to hold it in place.
  5. Bake it for about 15 minutes or until bacon is grilled slightly crispy on both sides. Flip and grill the other side at mid way.
  6. Serve warm.
Crispy Bacon wrapped prune
The Conclusions

I never thought that this combination would this oh-heavenly-delicious. The taste of sweet-slightly sourish flavour of prune mix with salty crispy taste of bacon all rolled in one bite. Once you starts eating them, it's hard to stop as we are forever chasing after that 4 flavour, bite after bite. And it's obviously super-easy to make, which doesn't hurt.

Notes

You can also cook them under grill mode of your oven or pan-fry them without oil if you don't have an oven.

Crispy Bacon wrapped prune
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Far Aux Pruneaux (Far Breton)

A few days ago, Michèle, my mother-in-law found herself with a litre of fresh cow's milk still sitting in the fridge untouched. She needed to use this litre up fast as she had another 2 litre bottles of fresh one waiting for her at the nearby farm. We had the option to do the usual delicious rice pudding (riz au lait) or Caramel Custard (oeufs au lait) or Microwave Semolina Milk Pudding. In the end, we decided to try a new dessert called Far Forn or Far Aux Pruneaux - a very popular and traditional dessert from Brittany, France.

Far means Flour in Breton. Far Breton or Breton Far, a recipe originated from Brittany, is widely appreciated by the young and old in France. It exists in different varieties according to the particular localities and families, however the most famous of them all is Far Aux Pruneaux or Prunes Far. It is a flan based on eggs and milk, like a dense pudding similar to a Clafoutis. The original "Farz Fourn" (oven baked far, in Breton) recipe dates back to the 18th century, was a savoury flan made with buckwheat flour or wheat flour cooked in the oven, served with traditional French meat dishes. Over the years, the traditional Far evolves into a sweet flan and remains one of the best loved family dessert in France.

I'm pleased to contribute this recipe to this month's Sugar High Friday's theme "The Test of Time - Desserts over a century old" host by In My Box.:-)

Far Aux Pruneaux (Far Breton)
Ingredients
  • 130 g fresh or dried prunes (pruneaux) or dried raisins
  • 250 g plain flour
  • 170 g sugar
  • 4 eggs
  • 750 ml milk
  • salted butter
  • vanilla essence
  • salt
Far aux pruneauxFar aux Pruneaux
Directions
  1. Preheat oven at 180°C (350°F - gas mark 4).
  2. In a big bowl, mix flour, sugar and a pinch of salt together.
  3. Using a wooden spoon or a whisk, stir in the eggs and vanilla delicately with the flour mixture until you get a smooth batter.
  4. Stir in the milk little bit by little bit at first to avoid any lump forming. Once it is quite liquid, stir in the rest of the milk.
  5. Well butter a baking mold or gratin dish, spread the prunes or raisins on it, then pour in the batter.
  6. Bake it for about 45 minutes to 1 h 10 minutes (depending on the size of your baking tray) or until a toothpick comes out clean.
  7. Serve it lukewarm or cold.
The Verdict

Delicious ... this recipe is just the way it's supposed to be: solid and compact like the ones you buy at the bakery, with the right balance of vanilla and dried prunes. It's pretty filling, the way this classic is meant to be. I like my Far cold.:-)

Notes

If you find yourself out of vanilla essence, it's ok. The flan still tastes about as good and as fragrant without it.

If you aren't a fan of dried prunes nor raisins, you can try adding some other dried or fresh fruits... or just make a plain Far - still taste as delicious simple and plain.:-)

Far aux Pruneaux
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