Caramelised Onion & Rosemary Quiche

Caramelised Onion & Rosemary QuicheMe and the Mr love a good quiche. It’s proper comfort food but not like the Winter kind… more a spring/summer kind. Nothing beats it when you’re out on a picnic or enjoying an evening meal in the garden. It’s perfect for lunch, dinner, packed lunches or even the dish you take to your friend’s Summer BBQ! Always guaranteed to be a hit, it’s also a fantastic fridge clearer. You can pretty much chuck any leftovers into a quiche & it will still taste great! This particular combination was one I came across over at The Chefscapades blog and I couldn’t resist trying it out.

So here is what you will need to make 1 x 8″ quiche:

For the Pastry *

  • 250g Plain Flour
  • 125g Unsalted Butter, cold & cubed
  • Pinch of Salt
  • 1 Egg
  • 1 tbsp Cold Water
  • 1 Egg white, beaten for glaze

For the Filling

  • 2 Large Onions
  • 1 tbsp Butter
  • 90ml Milk
  • 90ml Double Cream
  • 2 Eggs
  • 1 tbsp Fresh Rosemary, chopped
  • 50g Gruyere Cheese, grated
  • Salt & Pepper

Essential Equipment

  • 8″ Round, Fluted, Loose Bottomed Tin
  • Food Processor

* You can, of course, buy your pastry & prepare/bake in the same way as below.

To make the pastry, dump the flour, butter & salt into a food processor & blitz until it becomes like fine breadcrumbs.

Caramelised Onion & Rosemary QuicheBeat the egg with the water & gradually pour it into the food processor whilst it’s still on. Stop when the pastry starts to clump together. If necessary, add a little more water.

Caramelised Onion & Rosemary QuicheTip out onto your work surface & bring together to form a ball. Cover in cling film, flatten into a disc and rest in the fridge for 30 minutes.

I like to roll my pastry out in-between 2 sheets of cling film because if you roll it out on lots of flour, you can upset the balance of ingredients & potentially ruin your pastry.

So, roll out your pastry into a rough circle approx 2 – 3 mm thick and big enough to cover the base & sides of your tin.

Caramelised Onion & Rosemary QuichePeel off one layer of cling film, and using the other cling film layer to help, lift the pastry over your tin & press into the edges. (Cling film on top of course!)

Peel off the cling film, cut away the excess & prick the base all over with a fork.

Caramelised Onion & Rosemary QuichePlace the base into the freezer to chill again for 30 minutes.

Preheat your oven to 190°C/Fan 170°C and place a baking tray large enough to fit your tin on into the centre.

Meanwhile, you can crack on with the onions.

Peel and slice the onions as finely as you can and melt the butter in a large, non stick frying pan over a low heat.

Add in the onions & cook, stirring often so they don’t catch on the bottom.

Caramelised Onion & Rosemary QuicheAfter about 30 minutes, they should be beautifully golden and soft.

Caramelised Onion & Rosemary QuicheLeave to one side to cool whilst we bake the pastry case.

Now your prepared case is sufficiently cold, scrunch up a large piece of baking paper, (not greaseproof as that will stick!) place over the pastry and cover with baking beans or rice.

Caramelised Onion & Rosemary QuichePlace into the preheated oven on the hot baking tray and bake for 15 minutes.

Caramelised Onion & Rosemary QuicheTake out the oven and remove the baking paper & beans. Brush all over with beaten egg white & place straight back into the oven for another 12 minutes until a light golden brown.

Caramelised Onion & Rosemary QuicheLeave to cool for a few minutes whilst we make the filling.

In a jug, add in the milk, double cream, eggs, chopped rosemary & a very generous amount of salt and pepper to season.

Lay the caramelised onions over the base and spread out evenly.

Caramelised Onion & Rosemary QuichePour over the egg mixture until it reaches the top of the pastry case. You may wish to do this after placing the tin in the oven to avoid any spillages.

Caramelised Onion & Rosemary QuicheLastly, sprinkle all over with the gruyere cheese.

Caramelised Onion & Rosemary QuicheWith the oven still at 190°C/Fan 170°C, bake for 25-30 minutes until the cheese on top is bubbling and golden.

Caramelised Onion & Rosemary Quiche

Essentially, this is a glorified cheese & onion quiche. I tell you what though, it’s totally worth the extra effort! Me and the Mr enjoyed this with some sweet potato chips and it barely touched the sides! A definite winner in the KitchenMason household and one that I will definitely be making again/playing about with over the Summer months to come.

I hope you enjoyed this week’s post my lovelies, until next time!

Miss KitchenMason

Pancake Day & a Judge Giveaway!

Pancakes/Crepes & a Judge Giveaway!

Ok, we’re a few weeks away from one of the best days in the foodie calendar – PANCAKE DAY! This week’s post is super exciting for 2 very good reasons. 1 – There is not just one, but TWO awesome pancake filling recipes to wet your whistle. And 2 – I have teamed up with Judge Cookware to give you lucky lovelies the chance to win every tool you will need to make the perfect pancakes on the day!

Sounds good right? RIGHT! Well let’s get cracking then. Here is what you will need to make the most epic pancakes in the world! (In my opinion obviously…)

For the Pancake Batter

(Makes approx 8 x 17cm Diameter)

  • 100g Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 250ml Semi Skimmed Milk
  • Butter (for cooking fat)

For the Bacon, Cheese & Chive Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 90g Cream Cheese
  • 4-5 Slice of cooked Smokey Bacon, chopped
  • Fresh Chives, chopped

For the Strawberries & Cream Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 1 tbsp Icing Sugar
  • 227g Punnet of Strawberries
  • Juice of 1/2 Lemon
  • Melted Belgian Chocolate/Icing Sugar, to serve (Optional)

 

Let’s start with the basic pancakes.

Sieve the flour into a large bowl and mix in the salt.

Make a well in the centre and crack in the egg.

PancakesMix with a whisk and gradually add in the milk. Keep mixing until all the milk has been used and there are no lumps. It should be the consistency of single cream.

PancakesPour the batter into a jug ready for cooking. (This makes it WAY easier to pour into the pan.)

Heat a non stick frying pan over a medium heat.

Add in a little butter and allow to melt around the pan. Pour enough batter to cover the bottom, then swill the pan round quickly to even it out.

PancakesAfter a couple of minutes, ‘shake’ the pan to loosen the pancake and lift an edge to see if it’s nice and golden.

If it is, you can either be brave and flip it – or a total wuss like me & use a spatula!

PancakesAllow to cook for another couple of minutes until the other side is nice and golden too. Then either keep warm in some foil or eat straight away with your choice of filling.

Repeat the process until all the batter is used up.

PancakesSpeaking of fillings…

Bacon, Cheese & Chive Filling

Whip the double cream in a large bowl to almost stiff peaks then beat in the cream cheese. Add a little salt for seasoning if you like.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Divide between your pancakes and top with the chopped bacon & chives.

Pancakes

 

Strawberries & Cream Filling

Whip the double cream to stiff peaks in a large bowl. Then sift in the flour and gently fold through.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Hull & slice the strawberries and place in a bowl. Squeeze over the lemon juice & give it a good stir.

Divide the sweetened cream between your pancakes and top with plenty of strawberries.

If you like, you could drizzle over some melted Belgian chocolate & dust with a little icing sugar for a really decadent finish.

PancakesSEE! I told you they were the most epic pancake recipes in the world! Just wait until you try them, oh my word… you won’t look back I promise.

Judge Pancake CompetitionNow, onto the equipment. I’ve gotta’ say – I’m impressed and I think you will be too!

The scales are very lightweight & really slim so take up next to no room in your precious kitchen cupboards. They’re also very accurate – exactly what you want in a set of digital scales.

The mixing bowl is also great. It’s nice and tall meaning you won’t splash your batter all over the place when using the balloon whisk. It’s lightweight too so easy on the wrists – giving you more elbow grease to work that whisk!

The glass jug does exactly what it says on the tin. With the measurements clearly visible on both sides & a comfortable handle, it’s a staple addition to any kitchen.

As for the frying pan and turner (spatula) – these two make very light work of pancake making! The non-stick coating on the pan is absolutely brilliant – not one single pancake stuck. The curved bottom shape also makes it perfect for pancakes allowing you to freely & easily move them without anything getting stuck in edges. The turner was the surprise win for me. It’s heat-resistant nylon end won’t damage the non-stick coating in the pan and it’s literally the perfect shape & size for flipping your pancakes. I will be using these two tools every Shrove Tuesday!

 

Fancy winning the whole kit just in time for the big day?

All you have to do to be in with a chance is one of the following:

 

1. Like the KitchenMason Facebook Page & Judge Cookware Facebook Page – share the photo pinned to the top of the KitchenMason timeline

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

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.

 

Competition is open to UK residents only and closes on Monday 9th Feb at 7pm.

The winner will be announced on both Facebook & Twitter shortly after.

 

Good luck everyone! Until next time.

Miss KitchenMason

Mango & White Chocolate Cheesecake!

Mango & White Chocolate CheesecakeMy folks came round for Sunday dinner and I wanted to make a refreshing & light dessert to finish. This stunning cheesecake was just the ticket! It’s beautifully light & the perfect end to, what is usually, quite a heavy meal.

So! Here is what you will need to make about 8 fairly generous portions.

(Recipe adapted from Here.)

  • 150g Digestive Biscuits
  • 50g Unsalted Butter
  • 425g Tin Mango Slices
  • Zest & Juice of 1 Lime
  • 300g White Chocolate
  • 280g Philadelphia Original *
  • 150ml Double Cream

Essential Equipment

  • 22cm (8 1/2″) Springform Pan
  • Food Processor

* Do NOT substitute the full fat original cheese for a lighter version or it will not set.

Lightly grease and line the base of your tin, set to one side until needed.

Roughly break the biscuits into a food processor and pulse until fine crumbs.

Melt the butter in a small saucepan over a low/medium heat.

Pour the butter into the biscuit crumbs and mix well, then press firmly into the base of the prepared tin. Place into the fridge whilst we make the filling.

Mango & White Chocolate Cheesecake

Mango & White Chocolate CheesecakeDrain the mangoes and place the slices into a food processor along with the zest & juice of the lime.

Blitz until you get a nice smooth purée.

Mango & White Chocolate CheesecakeGently melt the chocolate either in the microwave or in a glass bowl over a pan of barely simmering water.

In another bowl, lightly whip the double cream until soft peaks form.

Now to bring it all together!

In a large bowl, whisk the Philadelphia cream cheese until soft & smooth.

Mango & White Chocolate CheesecakeCarefully beat in the melted white chocolate and the whipped cream until it’s all blended together.

Mango & White Chocolate CheesecakePour in half the mango purée and stir together. Then pour the mixture over the biscuit base.

Mango & White Chocolate CheesecakeDot the remaining mango purée on the surface and, using a skewer, swirl it around to create a hap-hazard pattern.

Mango & White Chocolate Cheesecake

Mango & White Chocolate CheesecakePlace in the fridge to set for a minimum of 3 hours, preferably overnight before removing from the tin & serving.

Mango & White Chocolate Cheesecake

Mango & White Chocolate CheesecakeThis was a HUGE hit with both me and the parents! Logic says that with all that white chocolate, it’s going to be really sweet but the mango & lime purée cuts through it beautifully. It’s so refreshing and gorgeously light, definitely a recipe I will be making again in the future! Also helps that it’s a really easy, make ahead recipe. So perfect for dinner parties too.

I hope you enjoyed this week’s post my lovelies, until next time!

Miss KitchenMason

 

 

 

 

Salted Caramel Choux Buns

Salted Caramel Choux BunsOh yeeeeah! This one got me really excited! I’ve always loved salted caramel but for some, incredibly bizarre reason, I have never actually made anything salted caramel in my life. I know, it’s like a crime against baking!

As soon as I realised, I decided to act immediately and make the most salted caramel thing I could think of. These sensational salted caramel choux buns! Now if you’ve never made choux pastry before, don’t be alarmed. It really isn’t as difficult as everyone says it is. It’s actually very easy once you know the basics. So just follow my step by step guide and I promise you good results.

Right, here is what you will need to make 14 of the most incredible pastries in the whole world – EVER:

The Salted Caramel

  • 75g Unsalted Butter
  • 50g Soft Light Brown Sugar
  • 50g Golden Caster Sugar
  • 100g Golden Syrup
  • 125ml Double Cream
  • approx 2 tsp Sea Salt

For The Choux Pastry

  • 220ml Water
  • 80g Unsalted Butter
  • Pinch of Salt
  • Generous Pinch of Sugar
  • 125g Plain Flour
  • 220g Beaten Egg (approx 4 Eggs) Room Temp *

For the Filling

  • 750ml Double Cream
  • 1 Portion of Salted Caramel (Ingredients above)

The Caramel Icing

  • 60g Unsalted Butter
  • 110g Soft Light Brown Sugar
  • 2 tbsp Milk
  • 120g Icing Sugar

The Chocolate Drizzle (Optional)

  • 75g Dark Chocolate
  • 1-2 tbsp Milk

*I do recommend that you weigh the beaten egg rather than just using 4 whole eggs. Obviously eggs come in various sizes but weight is absolute and will guarantee a good outcome.

Ok, yes there’s a lot of components and it’s a bit of a labour of love. I can assure you though, it is 100% worth it!

Let’s get started.

* Place a large glass bowl into the fridge to chill ready for the choux pastry later *

To make the salted caramel,  place the butter, both sugars and golden syrup in a small saucepan over a medium heat and melt together. Bring it to the boil and allow to simmer for 3 minutes. (Swirl once or twice if you need to.)

Salted Caramel Choux BunsTurn down the heat, add in the cream and give it a good stir. Now, half a tsp at a time – add the salt, stirring well and tasting in-between each addition. (WARNING – be very careful not to burn yourself as it will still be hot!)

When it’s right for you, decant into a bowl, cover with cling film and pop into the fridge to chill until needed later.

Salted Caramel Choux BunsOnto the choux pastry.

Lightly grease two large baking sheets (or line with silicone baking mats) and preheat your oven to 200°C/Fan 190°C.

In a medium sized saucepan, add the water, butter, salt & sugar. Heat until the butter has melted and it just comes to the boil.

Salted Caramel Choux BunsWith the pan still over the heat, dump in the flour and beat vigorously with a wooden spoon until it comes together to form one lump of dough.

Salted Caramel Choux BunsRemove from the heat and tip the dough into that bowl you chilled in the fridge earlier. Leave to cool for 5 minutes.

Salted Caramel Choux BunsNow you need the elbow grease!

A little at a time, add the beaten egg to the dough and beat vigorously with a wooden spoon in-between each addition.

At first it will split and seem like it is never going to come together – but it will, trust me. Just keep going.

Salted Caramel Choux BunsYou are after what they call a ‘dropping consistency.’ This basically means that when you lift up a large amount of the dough, it should drop back to the bowl within 5 seconds.

It will look a little something like this…

Salted Caramel Choux BunsPour the pastry into a large piping bag fitted with a large round nozzle.

Evenly spaced out, pipe 14 ‘blobs’ about 5cm in diameter. Try and keep them all the same shape and size if you can but don’t worry too much. I actually find the sporadic irregularity of choux pastry quite charming.

 (or line with silicone baking mats) Gently dampen the tops with a little cold water. (If there are any ‘spikes’ of pastry, carefully pat them down a little.)

Pop them straight into the oven and bake for 20 – 25 minutes.

Take them out of the oven. Using either a skewer or a sharp knife, poke an air hole into each one then place straight back into the oven for a further 10 minutes. This will help to dry out the inside and prevent them from collapsing.

When they are crispy & golden – remove from the oven and place onto a wire rack to cool completely.

Salted Caramel Choux BunsMeanwhile, let’s make the filling.

You could use a stand mixer with the whisk attachment but I like to do this by hand as you can very easily over whisk cream and it will begin to churn into butter. Not what you want!

So, ideally using a large bowl and whisk – whip the cream until soft peaks form.

Salted Caramel Choux BunsRemove the salted caramel you made earlier from the fridge and add to the cream in thirds. Carefully fold in using a spatula until it’s all smooth & blended together.

Salted Caramel Choux BunsI used a Piping Tube nozzle which made life a lot easier but if you don’t have one, just use your judgement and pick one you do have. So, prepare your piping bag with your chosen nozzle and add in the filling.

If you need to, expand those air holes you made earlier. Then insert the nozzle and squeeze in the filling. Be careful not to over do it though or they may burst.

When they’re all filled, leave to one side whilst we make the caramel icing.

In a small saucepan, melt together the butter, sugar & milk. Bring it to the boil then simmer for 2 minutes.

Salted Caramel Choux BunsRemove from the heat and add in the icing sugar. Beat until smooth.

Salted Caramel Choux BunsIf it starts to set before you’ve covered all your buns – just pop it back over the heat again to melt a little and stir well.

Spoon the warm icing over each bun then allow to set at room temperature. (This should happen relatively quickly.)

Salted Caramel Choux BunsNow if you want to make them look really tempting, make this quick chocolate drizzle.

Simply break the dark chocolate into a large bowl and add in the milk. Then either in the microwave or over a pan of barely simmering water – gently melt until shiny and smooth.

Pour into a piping bag and snip the end. Pipe zig zags over each bun, stand back, and marvel at your beautiful creations…

Salted Caramel Choux BunsI mean seriously… look at them…

Salted Caramel Choux BunsOk, you’ve waited long enough. Now…. FILL YOUR FACE!! Hahahaha! They’re good right?? I told you they were worth it.

These are honestly one of the nicest things I have ever baked in my kitchen and salted caramel is, hands down, one of my all time favourite flavours.

I really hope you enjoyed the post, so much so – you give it a go yourself!

Until next time lovelies.

Miss KitchenMason

Ginger & White Chocolate Tart & ‘John Whaite Bakes’ Competition!

Ginger & White Chocolate TartI spied this recipe in the John Whaite Bakes (GBBO 2012 winner) recipe book a while ago and have wanted to make it ever since. Having still not come up with an excuse to make it, today I thought well sod it. I want to eat it. Isn’t that a good enough excuse?!

Here is what you will need to make this simple yet beautiful dessert. (Serves approx 8-10)

  • 400g Gingernut Biscuits
  • 100g Salted Butter
  • 400g White Chocolate
  • 400g Double Cream*
  • 2 Eggs

Equipment

  • a 10″ loose bottomed flan tin

* FYI 400g of double cream is the same as 400ml.

First things first – preheat your oven to 150°C.

In a food processor, blitz the biscuits along with the butter until you reach a fine crumb/sandy consistency.

Tip the lot into the flan tin and press into the base & sides with the back of a spoon. Pop into the fridge until needed later.

Ginger & White Chocolate TartChop the white chocolate and throw into a large glass bowl.

Gently heat the cream until it starts steaming (right before boiling point) then pour over the chocolate.

Ginger & White Chocolate TartAllow to sit for a minute then, using a whisk, stir the mixture until thick and smooth. Leave to cool for 5 minutes then beat the eggs and mix into the cream.

Ginger & White Chocolate TartSet the prepared base onto a shelf in your oven, then carefully pour the cream filling into it. It’s far easier to do it this way rather than having to move it when full – making it highly likely you will spill some over the edge. (Much like I did!)

Ginger & White Chocolate TartBake for about 35-40 minutes until set. (It will have a slight wobble to it but will feel slightly firm when pressed in the centre.)

Allow to cool completely in the tin before attempting to remove.

Ginger & White Chocolate TartAnd it’s literally as easy as that! Keep this beauty in the fridge until you’re ready to serve with lashings of yet more cream!

In other exciting news, how would you like to get your mitts on a signed copy of John Whaite Bakes?

John Whaite BakesThat’s right. One of you lucky lot will win a copy of John Whaite’s debut recipe book, signed by the man himself!

All you need to do to enter, is leave a comment on this post stating why you should win.

And that’s it!

Competition is open to UK Residents only (sorry everyone else!)

Ends on Sunday 15th December at 2pm. The winner will be announced later than day.

Hope you all enjoyed the post and good luck my lovelies!

Miss KitchenMason

Profiteroles!

Profiteroles!It occurred to me recently that I have only attempted choux pastry once. It was with my Gran when I was a kid and we attempted two batches of chocolate eclairs. Both collapsed. I figured it was about time I conquered my nemesis so tried my hand at these profiteroles. Turns out, it’s not actually that difficult to make these decadent little beauties!

Here is what you will need to make LOADS! (50 +)

(Choux pastry recipe from John Whaite Bakes, whipped cream technique from Martha Stewart)

For the Choux Pastry

  • 145ml Cold Water
  • 55g Unsalted Butter
  • Pinch of Salt
  • Generous Pinch of Caster Sugar
  • 85g Plain Flour
  • 145g Beaten Egg, Room Temp

For the Whipped Cream Filling

  • 300ml Fresh Double Cream
  • 1 tbsp Icing Sugar, Sifted

For the Chocolate Topping

  • 100g Milk Chocolate or Dark Chocolate
  • 25g Unsalted Butter
  • Splash of Whole Milk

Notes:

145g of beaten egg will be about 3-4 eggs. It’s simple to weigh though, just pop your jug on your weighing scales and start cracking in the eggs until you reach 145g then beat with a fork.

Right, lets get started!

Preheat your oven to 200°C/180°C Fan and put a large, glass mixing bowl into the fridge to chill. Line a large baking tray with baking paper (not greaseproof as they will stick.)

Weigh out all your choux ingredients as you need to act quickly with this type of pastry. 

Put the water, butter, salt & sugar in a medium sized saucepan and heat gently over a low heat. Stir occasionally with a wooden spoon until the sugar has dissolved, the butter has melted and it is just coming to the boil.

Profiteroles!Chuck in all the flour and beat vigorously until it comes together to form a dough. Continue to beat over the heat for about 1 minute then tip it into the chilled glass bowl from the fridge.

Profiteroles!

Profiteroles!

Profiteroles!Allow to sit for 5 minutes to cool slightly. Muster up some elbow grease then take your beaten egg and gradually add a little at a time to the dough. It will split after each addition but keep beating and it will come together.

Profiteroles!Continue to add the egg until you reach a dropping consistency. You may not need all the egg, you may need more. Use your judgement. You need it to run off the spoon in an almost waterfall type fashion, but still be able to pipe it. So don’t make it too runny, it should drop not stream.

Profiteroles!When it’s ready, load a piping bag with a 1cm round nozzle and fill with the pastry. Pipe 2-3cm blobs on the prepared baking tray, leaving little gaps between to allow room for them to puff up. Dab the tops with a little cold water (pressing down the flicks that the nozzle left and giving them a nice shine) then place into the preheated oven for 25-30 minutes until golden brown. If they are too pale in colour, they will collapse when cooled.

Profiteroles!Remove them from the oven and, using a skewer, poke a hole into each one. Place back into the oven for 5 more minutes then transfer to a wire rack to cool. This will allow the steam to escape and the inside to harden. (Minimizing any possibility of them collapsing.)

Profiteroles!Whilst they are cooling, make the filling.

Place your mixing bowl & whisk (balloon whisk attachment if using a stand mixer) into the fridge to chill.

When your equipment is cold, pour the double cream into the mixing bowl and begin whisking on a low/medium speed until soft peaks form. Don’t over whisk as it will churn and result in a ‘butter’ like texture. Not nice.

Profiteroles!Sift over the icing sugar and fold into the cream with a spatula. Give it a taste, if you think it needs more, repeat until it’s right for you.

Profiteroles!Now for the fiddly bit! Load a piping bag with a small round nozzle (about 3mm) then fill with the whipped cream. (Or use one of these Icing Syringes.)

You need to make larger holes to accommodate the nozzle. Some prefer to make little X’s with a sharp knife, I prefer to use the skewer and, in circular motions, expand the size of the steam holes you made earlier. Either way, it needs doing or you will land yourself in a right ruddy mess!

Insert the nozzle into each choux ball and fill with as much cream as will fit. Keep in the fridge whilst you make the chocolate topping.

Melt the chocolate In a large bowl over a pan of barely simmering water. Remove from the heat then stir in the butter. It will probably seize but don’t panic! Stir in small splashes of whole milk (or cream if you prefer) until the mixture loosens and becomes smooth, shiny & pourable.

Profiteroles!There are several ways to go about tackling this. I’m a neat and tidy kind of person, so I dipped each ball head first into the chocolate and placed on a baking sheet to set. Alternatively, you could line the balls up and drizzle over the chocolate in a ‘zig-zag’ fashion, or even place them on a large serving plate and simply pour the lot over the top creating a fantastic centre piece for a dinner party.

It’s, pastry, cream and chocolate at the end of the day. So however you do it, it’s going to taste good!

Profiteroles!

Profiteroles!Yes, they’re a labour of love. But just look at them, they’re SO worth it! I will warn you though, do not make these little creatures if you’re watching your waste line, it’s dangerous. Really dangerous! With their crispy outer shells, sweet creamy insides and devilishly indulgent chocolate topping, these amazing little treats are guaranteed to put smiles on faces. You could even try playing with the flavours. Why not add some orange extract to the chocolate or some lemon zest to the cream filling? The possibilities are limitless, just use your imagination and experiment!

I hope I’ve inspired you to head into your kitchens and get baking.

Until next time my lovelies!

Miss KitchenMason

Oreo Cookies & Cream Popcorn!

There is nothing more magical and satisfying that hearing that “popping ” noise coming from a pan on the hob. And the smell that fills your house is amazing! It smells like you’re living at the cinema! I urge you to go and buy a bag of popcorn kernels and give it a go. Maybe this recipe (adapted from Cooking Classy) will help tempt you.

This is what you will need to make the best popcorn EVER! (Makes about 4 x 40g servings)

  • 100g Popcorn Kernels
  • 50g White Chocolate
  • 33g/3 x Oreo Biscuits

Pulse the Oreo biscuits in a blender – not so much that it turns into a powder, you want a good amount of texture.

Melt the white chocolate in a large glass bowl over barely simmering water or in a microwave.

Cook the popcorn according to the packet instructions. Mine simply said to put the kernels in a large pan and heat over a low heat with a lid on for about 10 minutes. Shaking occasionally until the kernels starts to pop. Then shake more frequently to ensure that all the kernels pop until it completely stops.

Pour the popped corn out onto a large lined baking sheet.

Randomly drizzle over the white chocolate and sprinkle over all the crushed Oreo crumbs. Mix a little with two spoons then leave in a cool place for the chocolate to set.

Considering how down right amazing this snack is – it’s not bad at all for 200 calories!! I can’t wait to play around with more flavours, maybe even try a few savoury popcorn recipes. The Mr has already got me loving the simple salted butter popcorn and he wants to try a batch with some American chips seasoning on. I think it’s an ace idea!

Hope I’ve inspired you all to get popping!

Miss KitchenMason