Featured Recipes


Cheese wrap with bacon and tomato

Author: Justine (HCP)


 ml Cream, double, Avonmore (HCP added*)
 g Tomato Puree (GIA) - sun dried (HCP added*)
 g Garlic Puree (GIA) (HCP added*)
 g Cheese, cheddar (HCP added*)
 g Butter, unsalted
 g Water, distilled
 g Eggs, chicken, whole, raw
 g Milk, whole, pasteurised, average
 ml Mayonnaise Hellmanns Full Fat (HCP added*)
 g Tomatoes, standard, raw
 g Bacon rashers, back, raw
 g Oil, olive


Preheat the oven to 190C/gas mark 5. Mix the cream, tomato and garlic puree, egg, milk and cheese in a bowl. Melt butter and add to mixture. Add water and mix to a smooth paste. Spoon mixture onto a baking tray and cook for 10 mins or until golden brown. Chop tomatoes into pieces and set aside. Heat oil in a pan and cook bacon until crisp. Chop into pieces and mix with tomatoes and mayonnaise. Allow the egg wrap to cool on a wire tray before eating. Serve with tomato and bacon filling on top.

Nutrition Information (for entire recipe):

Carbohydrate: 1.4
Calories: 322
Fat: 31.19
Protein: 8.73
Ratio: 3.08:1


3.5:1 ratio  

*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional