Does anyone that likes cooking ever enjoy the cleaning up aspect? I think not.
That is my one and only deterrent when cooking.
Sure, making can be buckets of fun. Buuuuut the leftover mess is certainly a no from me.
Most people say that they clean as they go but I think it sucks away all the fun!
I have found the easiest and quickest yummy weekend whip-up snack that feeds the whole family!
Do you want to fix that annoying whine that seems to follow you, ‘I’m hungryyy’, ‘What’s for lunch’.
Whether it be your child, partner or even your own brain, stomach satisfaction can be found in the Bacon & Cheese Cob Loaf.
I made this dish several weekends ago for the family on Father’s Day and thought it was definitely a hit that I can see re-occuring in the very near future.
- 500g cob loaf (I used a 450g Cob Loaf from IGA which works just as fine)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
200g shortcut bacon rashers, diced
2 tablespoons chopped chives, plus extra to serve (I did not use but it’s really personal preference)
250g block cream cheese, softened
2/3 cup (160ml) cream
2/3 cup sour cream
1 1/2 cups grated cheddar cheese
1 French stick or baguette, roughly sliced into individual pieces (Highly recommended)
The Messy Making:
Preheat your oven to 180C/160C fan-forced. Line a large baking tray with baking paper. If you have bought French sticks/baguettes, line up another tray for the additional pieces.
Cut roughly 4cm off the top of the cob loaf to form a lid. Scoop out the bread in decent chunks from the centre of the cob loaf, leaving a roughly 1.5cm edge.
Heat the oil in a frying pan over medium heat. Drop in the onion and bacon and cook for 5 minutes or until the bacon is browned and the onion has softened.
- Pour the cooked onion and bacon into a mixing bowl.
FOR THOSE USING CHIVES
Add chives to bacon mixture.
Stir in the creamed cheese and mix until combined. Once mixed, add the cream, sour cream and grated cheese. Finally, season with salt and pepper.
Spoon the mixture into the cob loaf. Put the lid back. Arrange the removed bread pieces and sliced baguette in a single layer around the cob loaf. If you have extras, put the rest on the additional tray you prepared earlier.
Bake for 20 minutes or until lightly toasted. (I found 25 minutes worked better in my oven as the mixture was still a little watery at 20 minutes.)FOR THOSE USING CHIVES
Sprinkle the top of the dip with extra chives.
- Eat, eat, eat!
I served the cooked cob loaf on a serving tray on top of alfoil to minimise the mess with the young siblings! (Can you tell I may be a bit lazy in the kitchen.)
The best part then is that you are only left with a pan, spatula, mixing bowl, mixing spoon and tray to clean up!
Okay so there is still a bit of cleaning like every other dish you cook but the taste heavily outweighs the cleaning I believe.
However, I’ll let you be the judge of that!