Mexican Breakfast & Scanpan Giveaway!

Mexican BreakfastThis week I have been sent a new Scanpan lidded sauté pan to test out. Having loved their roasting pan so much, I was really quite excited to try it out!

On another note, the Mr absolutely loves Mexican cuisine and he found a fantastic one pot recipe from Jamie Oliver. Guess what? You need a lidded sauté pan to make it, it was meant to be!

So here is what you will need to serve 3 people:

  • 1 Small Onion, peeled & diced
  • 1 Garlic Clove, peeled & diced
  • 1 Red Pepper, deseeded & diced
  • 1 Red Chilli, deseeded & diced
  • 2 Fresh Bay Leaves
  • Salt & Pepper
  • 2 tbsp Olive Oil
  • 1 x 400g Tin Chopped Tomatoes
  • 2 Medium Tomatoes
  • 3 Eggs
  • 3 Tortilla Wraps, to serve *
  • Grated Cheddar Cheese, to serve

*For a gluten free version either serve on it’s own or use gluten free wraps.

Once you have prepped all your veg, heat a large frying/sauté pan over a medium heat. Make sure you have a lid for it.

Add the olive oil into the pan followed by the onion, garlic, red pepper & bay leaves. Season with a healthy amount of salt & pepper and cook for about 15 minutes until soft & golden.

Mexican Breakfast

Mexican BreakfastAdd in the chopped tomatoes & bring to the boil. Cook for about 5 minutes until the sauce starts to thicken.

Mexican BreakfastGive it a taste, if you think it needs it – add in some more salt & pepper.

Lay the sliced fresh tomato over the sauce. Then make 3 wells, drop an egg into each one & sprinkle with a little salt & pepper.

Mexican BreakfastPop the lid on & cook over a medium heat for about 4-5 minutes or until the eggs are cooked how you like.

Mexican Breakfast

Spoon into the tortilla wraps & get it down ya! This is a seriously delicious breakfast & so easy to make. I love that it hardly makes any pots too! Certainly makes a change from that boring bacon & egg cob. Yes, it’s a ‘cob’ where I come from! 😛

Scanpan Giveaway

Right, onto the Sauté Pan. A few things to note, the first being just how fantastic the quality is! There’s a reason this retails at £149, you really do get what you pay for. For starters, it’s nice & weighty but not too heavy to pick up, just the right balance. It’s safe for use on pretty much all hobs and it’s even oven & dishwasher proof. Making it really versatile in the kitchen & easy to clean. Not got a dishwasher? It’s still insanely easy to clean. Even the really tough crusty stuff just wipes straight off!

Also, because of the multi layered base (made from ceramic titanium, aluminium & other metals) it distributes heat really evenly and quickly. So you’re not stood there for ages waiting for the pan to heat up, nor do you get any uneven cooking.

And the non stick coating really is amazing. Not only making light of the cooking & the washing up, but you can even use metal utensils on it. Yeah, seriously. They literally won’t touch it it’s that good!

Another thing I noticed whilst using it is, due to the sides being quite high, it pretty much stopped all spatter from getting out the pan. I hate having to clean the hob every time I use it, and now I don’t have to! Brilliant.

 

Want to win one of these incredible pans for yourself? To be in with a chance of winning – just do one, or all, of the following 3 things:

1. Like the KitchenMason & Scanpan UK pages on Facebook then share the photo on my timeline

2. Follow @KitchenMason & @ScanpanUK on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinScanpan

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

It really is that easy!

Competition is open to UK residents only and closes on Monday 18th May 7pm.

The winner will be announced on both Facebook & Twitter afterwards.

I hope you enjoyed the post, and good luck!

Miss KitchenMason

Croque Monsieur

Croque MonsieurMost Sunday mornings, I make the Mr a bacon sarnie. Me? I quite often desire something a little more… ‘fancy.’

This week I had some spare ham and cheese so thought I would use the opportunity to make myself a Croque Monsieur for breakfast. For those of you that haven’t heard of this french delight, it’s basically a glorified cheese & ham toastie. Though I can confirm – it’s WELL worth the extra effort!

Here is what you will need to make 1 sandwich.

Making for more? Simply times the ingredients by the amount of people you are feeding.

  • 2 Slices of Thick White Bread
  • 60g Cheddar Cheese, Grated
  • 1 Slice Ham
  • 1/2 tbsp (8g) Butter
  • 1/2 tbsp (4g) Plain Flour
  • 100ml Semi Skimmed Milk
  • Ground or Freshly Grated Nutmeg
  • Salt & Pepper
  • 15g Parmesan, Grated
  • Honey Mustard (or Dijon Mustard)

Preheat your oven to 200°C/Fan 180°C.

In a toaster or under the grill, lightly toast the bread until just golden on both sides.

To make the sauce, melt the butter in a saucepan over a low heat then throw in the flour.

Stir constantly over the low heat for 2 minutes. It should look a little something like this…

Croque MonsieurGradually add in the milk bit by bit, stirring constantly and fairly vigorously to smooth out any lumps.

When the milk is all used up, you should end up with a slightly thick white sauce.

Croque MonsieurAdd in a little nutmeg & season well with salt and pepper. Then stir through the parmesan cheese. If the sauce is still a little runny, turn the heat up to medium and cook, stirring constantly, until it thickens.

You want it thick enough to be able to spoon on the top of the sandwich without it running off the sides.

Croque MonsieurNow you are ready for assembly!

Spread a thin layer of honey (or dijon) mustard onto one slice of bread…

Croque MonsieurNow top both slices with grated cheddar cheese, reserving a little for the top.

Croque MonsieurThen place the ham on top of the slice with mustard on it…

Croque MonsieurNext, place the bread with just cheddar cheese on top of the slice with ham on it.

Pour over the sauce and spread around evenly. Then top with the remaining cheddar cheese and place onto a baking tray.

Croque MonsieurBake in the oven for 5 minutes then turn on the grill.

Grill until the topping is all golden, bubbly and oh so sexy…

Croque Monsieur

Croque MonsieurAnd that is what you need to do to create one of the most incredible breakfast/brunch dishes in the entire world. I told you it was better than a ham and cheese toastie!

I mean, literally, as soon as you cast your eyes over that sultry, golden, bubbly topping – you won’t be able to resist it’s charm. I implore you not to skip on the honey mustard & nutmeg either. I swear to the gods – they make this sing like a celestial being sent from heaven to implement world peace! Genuinely… absolutely… divine. You NEED to make this!

The Mr was a little jealous when I sat down next to him with this vs. his humble bacon sarnie. I think I might be making two next time…

And on that note, I hope you enjoyed the post my lovelies!

Miss KitchenMason

 

 

 

Thyme Baked Eggs

Thyme Baked EggsAs I promised on Facebook a couple of weeks ago, I finally got round to writing up the recipe for this tasty little creature. It’s honestly one of the nicest breakfasts I’ve had in a long time. (and I go out of my way to eat a lot of nice weekend breakfasts!) The best bit is you can use whatever herb you like. Whether it’s fresh or dry, thyme, basil or chives – it’s bound to be an incredibly simple yet fantastically delicious breakfast!

Here is what you will need to make 1 portion. Obviously you can make as many as you like.

  • 2 tsp Butter
  • 1 tsp Dried Thyme *
  • Salt & Pepper
  • 2 Eggs

Essential Equipment

  • Ramekin

* If you use a dried herb, use 1 tsp. If you are using fresh herbs, use 2 tsp.

Preheat your oven to 200°C/Fan 180°C.

Add the butter to the ramekin and, whilst the oven is preheating, pop it in and allow the butter to melt.

Thyme Baked EggsWhen it’s completely melted, remove from the oven and add in the herbs along with some salt & pepper. Mix it together.

Thyme Baked EggsCrack in both eggs, then top with a little more salt & pepper if you like.

Thyme Baked EggsPlace the ramekin onto a baking tray and place into the preheated oven for approx 12 – 15 mins until the white is cooked but the yolks are still a little runny.

If you like, you can serve with buttered ‘soldiers’ (toast cut into slices) or simply have on it’s own for a gluten free option.

Thyme Baked Eggs

Thyme Baked EggsIt really is that easy! There are so many reasons to make this breakfast. It’s no fuss, it’s cheap and uses whatever you have in your cupboards, the butter stops the ramekin from becoming a cleaning nightmare (as we all know egg can be) and it’s down right bloomin’ delicious! Do I honestly need to give you anymore excuses to try it?

Give it a go next weekend, go on, you know you want to 😛

And on that note, I hope you all enjoyed the post my lovelies! Until next week.

Miss KitchenMason

Strawberry, Nutella & Biscoff Crepes!

Strawberry, Nutella & Biscoff CrepesSo Summer has finally arrived, and about time too! Wimbledon starts on Monday here in the UK. And you know what that means… strawberries. Lots and lots of strawberries!

I only recently discovered that I like them actually. As you will know from My Food Story, I was an incredibly picky eater as a child. And despite how much more I eat now,  there’s still a part of me that’s like that. I know, it’s a travesty right? Still! I’m aiming to right my wrongs and in doing so, provide you lovely lot with this unbelievably epic recipe!

Here is what you will need to make approx 7-8 (22cm) crepes. Easily halved or doubled.

(2x of these are plenty for one person)

For the Crepes

  • 125g Plain Flour
  • 2 Large Eggs
  • 180ml Semi Skimmed Milk
  • 120ml Water
  • Pinch of Salt
  • 2 tbsp Unsalted Butter, Melted
  • Unsalted Butter, for Frying

For the Fillings*

  • Nutella
  • Biscoff Spread
  • Fresh Strawberries

* Quantities are entirely down to your individual tastes

Equipment

  • Food Processor (not essential)
  • 23cm Heavy Non Stick Frying Pan (approx)

First up, we need to make the crepe batter. Add all the ingredients to a food processor (minus the fillings obviously) and ‘pulse’ until everything is blended and is the consistency of single cream. If you don’t have a processor – just add everything into a large bowl and whisk vigorously until the same result is achieved.

Strawberry, Nutella & Biscoff Crepes

Strawberry, Nutella & Biscoff Crepes

Pour the batter into a tub/jug, cover with a lid/cling film and place in the fridge for a minimum of 30-40mins. If you are having them for breakfast, you can make this the night before and chill overnight.

Once your batter is chilled, lets get the fillings ready.

Hull and slice your strawberries. (Watch This Video on how to hull a strawberry if you’re unsure.)

Strawberry, Nutella & Biscoff CrepesIn small saucepans, gently warm as much Nutella and/or Biscoff Spread as you like just to loosen it. To warn – Biscoff gets very runny, very quickly so will only need a few seconds over heat. Nutella will take a little longer as it’s thicker.

Onto the crepes.

Get your pan nice and hot. (Not so hot that it burns the butter but hot enough that the batter starts bubbling ever so slightly when you pour it in.) Add a small knob of butter and allow to melt. Then swill it around to cover the whole pan.

Strawberry, Nutella & Biscoff CrepesPour in roughly 100ml of batter. (I used a measuring cup which helps keep them about the same thickness every time.)

Immediately swirl the mixture around the pan to even it out. This needs to be done very quickly or you will end up with thin & thick bits. (Just like I did – the trials and tribulations of photographing food that cooks fast!)

Strawberry, Nutella & Biscoff CrepesAllow to cook for a few minutes. If you’re pan is hot enough, it will start to bubble when it is ready to be flipped. But just keep an eye on it by lifting up an edge to check if it’s golden brown.

Strawberry, Nutella & Biscoff CrepesDon’t be tempted to keep moving it about either – that’s how they tear.

Once it’s ready, carefully flip the crepe and cook the other side for a minute or two until equally golden brown in colour.

Strawberry, Nutella & Biscoff CrepesSlide the crepe out the pan and onto a chopping board or mat.

Some people like to make and eat crepes as they go along. Me? I like to make all the crepes, put them on a plate and cover with foil to keep warm. But it’s entirely up to you.

Strawberry, Nutella & Biscoff Crepes Now for the good bit! Smear half the crepe with warmed Nutella or Biscoff.

Strawberry, Nutella Biscoff CrepesTop a quarter of the Nutella/Biscoff half with sliced strawberries.

Strawberry, Nutella Biscoff CrepesFold the top half of the crepe over the filling.

Strawberry, Nutella Biscoff CrepesThen fold the right over the left to make a ‘quarter’.

Strawberry, Nutella Biscoff CrepesStack as many as you can handle on a plate and drizzle with more Nutella or Biscoff.

Strawberry, Nutella Biscoff Crepes

Strawberry, Nutella & Biscoff CrepesSee – I told you it was an unbelievably epic recipe! I can’t express how difficult it was to refrain from eating this straight away. But I resisted just so I could take photos for you lovely lot to feast your eyes on! Yes, I really love you all that much! (I also love exclamation marks – but generally that’s just because I get so excited by food like this!)

Well I hope you all enjoyed this weeks post – I know I did *licks lips & rubs belly*

Until next time.

Miss KitchenMason

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In other news, fancy bagging yourself £100 worth of  Waitrose Vouchers? Click the image above for details. This is my entry – why don’t you give it a go?!

Apricot & White Chocolate Flapjacks

Apricot & White Chocolate FlapjacksJohn Whaite Bakes. Yes I know, I’m still banging on about this book. But for good reason! In total honesty, every recipe I have made from it has been 1. a total success first time and 2. absolutely delicious! These gorgeous apricot & white chocolate flapjacks are no exception. With a sweet yet rich flavour and a fantastically chewy texture, you really can’t go far wrong. Here is what you will need to make approx 16 pieces. (Recipe adapted slightly from the book.)

  • 200g Dried Apricots
  • 225g Unsalted Butter
  • 1/2 tsp Salt
  • 120g Light Brown Muscovado Sugar
  • 150g Runny Honey
  • Zest of 1 Lemon *
  • 2 tbsp Treacle
  • 400g Rolled Oats
  • 150g White Chocolate

* I didn’t have a lemon in at the time so substituted for 1 tsp of Lemon Extract. If you play your cards right (unlike me) and use a very large saucepan – you can actually make this using just one pan. A recipe is always a winner in my book if there are hardly any pots to wash after! Preheat your oven to 180°C/Fan 170°C and grease & line the base and two opposite sides of a 30 x 20cm baking tray. (This will help to remove it from the tray later.) Chop the apricots into small pieces and set to one side. In a large saucepan, (large enough to take all the ingredients except for the white chocolate) add the butter, salt, sugar & honey and stir until melted over a medium heat. Apricot & White Chocolate FlapjacksAdd in the chopped apricots, lemon zest (or extract) and the treacle. Stir well to blend it all together. Apricot & White Chocolate FlapjacksTip in the rolled oats and mix really well until every flake is coated in the sticky apricot syrup. Yeah, I know. It’s not in the saucepan. I wan’t smart enough to choose a big enough one to start with. My bad. Apricot & White Chocolate FlapjacksAnyway! Press this all into the prepared baking tray and place into the centre of the preheated oven for 25 – 30 mins. Bake until it starts to darken around the edges and is deep brown in colour. Apricot & White Chocolate Flapjacks Apricot & White Chocolate FlapjacksAllow to cool completely before removing from the tin and cutting into 16 individual slices. If you try to do it whilst it’s still warm it will just fall apart. It’s worth the wait, be patient and trust me. When the flapjack is completely cool & cut into slices, gently melt the white chocolate either in a microwave or in a glass bowl over a pan of barely simmering water. You can do whatever you like at this point. Either drizzle it over with a fork/spoon, pour into a piping bag and decorate with stripes (which is what I did) or simply dip the whole lot into the white chocolate because, well, why not?! Whichever way you decide, allow the chocolate to set either at room temperature or in the fridge. It doesn’t really matter. Apricot & White Chocolate Flapjacks Apricot & White Chocolate FlapjacksI really don’t need to say much else about these beauties, they pretty much speak for themselves! I’m sure my Mum & Dad will be in shock when they realise I actually baked something with fruit in though. Yeah, look at me… I’m growing haha! That’s all for this week my lovelies, I hope you enjoyed the post. Miss KitchenMason

Spiced Scrambled Eggs

Spiced Scrambled EggsThis week I fancied trying something new for our Sunday morning breakfast. I came across this recipe on the good old BBC Good Food website and liked what I saw!

Here is what you will need to make enough for 2 hungry people:

  • 1/2 Onion, diced
  • 1/2 large Red Chili, sliced
  • 1 clove Garlic, chopped
  • Olive Oil
  • 4 Eggs, beaten
  • splash of Milk
  • 6 Cherry Tomatoes, seeds removed & quartered
  • Fresh Coriander, chopped
  • 4 Sliced of Toast to serve

Heat a little olive oil in a large non stick pan and pop your bread in the toaster ready for later.

Tip the diced onion, sliced chili & chopped garlic into the heated pan and fry for a minute or two until the onions have softened.

Frying the veg

Beat the milk into the eggs along with some salt & pepper then pour into the hot pan.

Making the scrambled eggsBegin moving the egg around until it is nearly cooked then throw in the chopped cherry tomatoes.

Adding the TomatoesContinue to cook until the eggs are the way you like them & the tomatoes are warmed through. Try not to overcook them though, you know this has happened when a watery liquid starts to seep out of the eggs.

Serve the eggs on the toast you made earlier & sprinkle with some freshly chopped coriander.

Spiced Scrambled EggsThen devour with a big cup of tea!

This one was a hit with me and the Mr. The tomatoes add a pleasant sweetness and the coriander gives a lovely freshness to the dish. All in all, a brilliant and quick breakfast recipe to add to the archives!

In other news this week, I have started to sell my cupcakes locally and have just published my new website Cakes by KitchenMason. You should go and check it out!

If you have any questions or would like to place an order, you can do so via the contact us page on the site or email me at cakesbykitchenmason@gmail.com.

Hope you enjoyed the post guys n gals!

Miss KitchenMason

American Pancakes!

American PancakesIt’s pancake day on Tuesday!! Last year I shared a traditional English Pancake Recipe with you all. This year, I thought I would change it up and go for American pancakes.

They’re easy to make and you can literally top them with anything that takes your fancy. Bananas and maple syrup, raspberries, blueberries & yoghurt, golden syrup and icing sugar, peanut butter syrup… the list goes on. I myself, for some reason, always seem to prefer the savoury option. (Smothered in bacon and eggs- a stupendously indulgent breakfast!)

So today I’m going to share a simple recipe for plain American Pancakes that allows you to make them both sweet or savoury.

Here is what you will need to make about 6-8 10cm pancakes (enough to serve two with toppings):

  • 1 Egg
  • 75ml Milk
  • (15g) 1 knob of Butter, Melted
  • 75g Plain Flour
  • 1/2 tsp Baking Powder
  • 1/2 tbsp Caster Sugar (I prefer golden caster)
  • Pinch of Salt
  • Toppings of your choice!

Firstly, pop the milk and the egg in a bowl and whisk until it is really foamy – then add in the melted butter. (This will stop you from having to grease your frying pan later – less messy, less greasy, more healthy!)

American PancakesIn a separate bowl, sift in the flour and baking powder then add in the caster sugar & the salt.

Pour over the milk mixture and whisk furiously until it’s smooth and lump free. Transfer the batter to a jug to make it easier to pour into the pan.

American PancakesHeat a good quality non stick frying pan over a medium-high heat. Don’t be impatient here – the pan needs to be hot before you add the batter or it won’t work properly.

Carefully pour circles of the batter into the hot pan so they spread to about 10cm in diameter. (Don’t overcrowd the pan but you can cook 2-3 at once depending on the size.)

American PancakesAs soon as the batter starts to bubble on the top – flip them over. Don’t try and do it before this happens or you will land yourself in a bit of a kerfuffle. (Speaking from experience!)

American PancakesThey will only need about another minute until they’re cooked – keep an eye on them. They should end up a deeply delicious golden colour.

American PancakesWhen they are cooked – you can wrap them in foil and pop into the oven to keep warm whilst you cook the rest of the batter and sort your toppings.

Stack the pancakes on a plate with your favourite toppings and devour immediately!!

American PancakesI absolutely love treating myself and the Mr to this for breakfast – it’s one of my favourites. But then again, weekend breakfasts are my favourite meal EVER! If I could get away with eating breakfast for my 3 meals a day I’m sure I probably would.

Hope you all have fun tossing your pancakes on Tuesday!

Until next time.

Miss KitchenMason