Rilka Warbanoff’s BLT With A Twist

Sep 25, 2018


Thanks to Rilka Warbanoff and Foodland.

Makes 4 sandwiches


8 slices bacon

8 slices bread, toasted

1/4 cup guacamole

1/4 cup cream cheese

4 lettuce leaves

4 slices tomato


Place the bacon in a large, fry pan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices. Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.


Bacon wrapped dates


32 pitted dates

60 grams shelled, salted whole pistachios

60 grams dried apricots, cut into 32 strips

500 grams lean bacon, thinly sliced and then halved crosswise


Preheat oven to 200 C. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice and wrap. Transfer to  baking tray and  Bake until bacon is crisp, about 10 minutes, roll over each date about 5 minutes into the cooking time Transfer wrapped dates to paper towels to drain. Serve with toothpicks.


Cooked Lettuce and Peas

Serves 6 to 8 as a side dish


2  Tbsp. olive oil

3 large golden shallots, thinly sliced

2 garlic cloves, thinly sliced

200 gm bacon rashers finely chopped

100 ml white wine

½ cup frozen  

400 ml chicken stock

2-baby cos lettuce, quartered lengthways


Heat oil in a wide deep fry pan saucepan, add shallot and garlic and stir occasionally until just tender then add bacon and fry until golden.

Add the wine and  scrap all the bits from the bottom of the pan and cook until reduced by half Add peas and stock and simmer until peas are tender .

Add lettuce on top, season to taste, cover and cook until lettuce wilts stir and serve