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


Homemade Lasagne

Homemade LasagneFor as long as I remember, my Dad has held the family trophy for best homemade lasagne. To this day, I don’t know how he makes it, but it’s absolutely delicious! This week… I’m out to even the playing field with my adaptation of this beautiful Lasagne.

Here is what you will need to serve 3-4 people. (Or two seriously greedy gannets like me and the Mr!)

For the Bolognese Sauce

  • 2 Rashers of Smoked Back Bacon
  • 1 Medium sized Onion
  • 1 Clove of Garlic
  • 1 Large Carrot
  • 1 Stick of Celery
  • Olive Oil
  • 1 heaped tsp Dried Oregano
  • 250g Lean Beef Steak Mince
  • 400g Tin of Chopped Tomatoes
  • 1 tsp Sugar
  • Bunch of Fresh Basil
  • Salt & Pepper

For the White Sauce

  • 1/4 small Onion
  • 350ml Semi Skimmed Milk
  • Sprig of Fresh Parsley
  • 1 tsp Ground Nutmeg
  • 3 Black Peppercorns *
  • 1 Bay Leaf
  • 18g Salted Butter
  • 23g Plain Flour
  • 35g Parmesan Cheese, grated
  • Salt & Pepper

For the Lasagne

  • Approx 5-6 standard sized Dried Egg Lasagne Sheets
  • 1 Large Tomato

Special Equipment

  • Glass Oven Proof Dish approx 20 x 15cm

* I didn’t have these in the cupboard so used approx 3 tsp of coarse black pepper tied up in a piece of muslin.

First, make the bolognese sauce.

Slice the bacon then chop the onion, garlic, carrot and celery. I like mine quite chunky but if you want flavour without the texture, chop them into smaller pieces.  Just try and keep them all a similar size.

Heat a large heavy based saucepan over a medium heat. Add a little olive oil then throw in the bacon and oregano. Fry until just turning golden brown.

Homemade LasagneTurn the heat down to low and add the chopped onion, garlic, carrot & celery. Cook for about 15 minutes, stirring occasionally until softened.

Homemade LasagneAdd in the beef mince, tinned tomatoes and the sugar. Fill the empty tin of tomatoes with water and add this to the pan.

Pick the leaves off the basil then finely chop the stalks and add them to the pan. Reserve the leaves for later. Season with plenty of salt and pepper then bring the whole thing to the boil.

Homemade LasagneTurn the heat right down, cover with a lid and allow to simmer for about an hour, stirring occasionally. My lid has a built in colander so let’s a little steam out whilst cooking, if yours doesn’t – simply rest the lid on slightly slanted.

Meanwhile, make the white sauce.

Slice the 1/4 onion and add it to a small saucepan along with the milk, parsley, nutmeg, peppercorns and bay leaf. (I didn’t have any peppercorns in the cupboard so used 3tsp of coarse black pepper in a piece of muslin as a substitute.)

Homemade LasagneGently bring to the boil then allow to simmer for about 1 minute. Remove from the heat and leave to stand for 10 minutes before straining through a sieve.

Homemade LasagneMelt the butter in a medium sized saucepan over a low heat then add in the flour. Hastily stir for about a minute or two to allow the flour to cook out.

Homemade LasagneGradually add in the milk and whisk after each addition until smooth. When the milk is used up, stir in most of the parmesan cheese, (Reserve some for later.) Season with salt & pepper and leave covered to one side until needed.

Homemade LasagneFor the lasagne sheets, bring a large pan of salted water to the boil and cook the sheets for 3-4 minutes until al dente. Dry with paper towels and leave to one side until needed.

Homemade LasagneBack to the bolognese sauce!

This should have reduced nicely after an hour, give it a stir then tear in the reserved basil leaves from earlier. (Save a few of the smaller ones for decoration later.)

Have a taste, if you think it needs some more seasoning, add a little salt & pepper.

Homemade LasagneNow to assemble all your hard work!

Spoon half of the bolognese sauce into the bottom of the glass dish.

Homemade LasagneCover the bolognese with a layer of pasta sheets – cut them down if they don’t fit.

Homemade LasagneSpoon over half of the white sauce and spread out evenly. Then repeat the process using the remaining ingredients finishing with a layer of white sauce on the top.

Sprinkle over the remaining parmesan cheese. Cut the tomato and place slices on the top. Add the reserved smaller basil leaves from earlier and you have got yourself a lasagne ready for the oven!

Homemade LasagneAt this point, I covered mine in cling film and left in the fridge overnight for dinner the next day. You could do the same or cook it straight away – it really doesn’t matter.

Preheat your oven to 200°C/Fan 180°C.

Cover with tin foil and bake in the centre of the oven for approx 25-30 minutes.

Remove the foil and continue cooking uncovered for another 15-20 minutes until golden on top.

Homemade LasagneAnd there you have it folks, all that hard work you put in has paid off. Slice and serve this beauty with a big helping of salad and coleslaw and you have got yourself a dinner to be proud of!

So what do you think, reckon I’ve surpassed my Dad’s lasagne legacy? …Only taste buds will tell.

And on that note, I bid you fairwell until next week my lovelies!

Miss KitchenMason

Rosemary Chicken!

Jamie Oliver's Golden Rosemary Chicken

This week we’ve had a bit of a heatwave over here in (the usually grey) England. The last thing I wanted was to have the oven on for hours on a roasting hot Saturday night! What I really wanted to do was sit in the garden with a nice cold glass of rosé… so I pulled out my copy of Jamie Oliver’s 15-Minute Meals in search of rescue.

Came across this fantastic looking recipe, golden rosemary chicken with a creamy, sage & onion potato gratin and braised greens. Yum!

Here is what you will need to recreate this recipe for you and one other hungry gannet! (Easily doubled)

For the Potato Gratin

  • 400g Potatoes
  • 1.5 Onions
  • Olive Oil
  • 1/2 Chicken Stock Cube
  • 1/4 bunch Fresh Sage
  • 50ml Single Cream
  • 20g Parmesan Cheese

For the Chicken

  • 2 Med-Lge Chicken Breasts (Skinless & Boneless)
  • Few Fresh Rosemary Sprigs
  • 2 Rashers Streaky Bacon

For the Greens

  • 200g Baby Leeks
  • 200g Baby Spinach
  • 200g Frozen Peas

First up, get your ingredients out & equipment sorted. Get the kettle boiled, the oven grill on a high heat, a medium sized lidded pan on a high heat, a roasting tray on the hob on a medium heat & a large non stick frying pan on a medium heat. If you want, you can use a food processor to slice the potatoes & the onions, but I don’t like to make excessive unnecessary pots!

Right! Here goes…

Finely slice the potatoes (either in a food processor or by hand) then pop them into the medium lidded pan and cover with boiling water & the lid.

Potato GratinPeel the onions & finely slice them (either in a food processor or by hand.)

Put into the roasting tray with 2 tbsp of olive oil. Crumble the chicken stock cube over, tear in the sage leaves & season with salt & pepper. If they start to catch on the bottom, tip in a little water.

Potato GratinLay both chicken breasts on a large piece of cling film and season generously with salt, pepper & some rosemary. Fold the cling film over & bash with a rolling pin until flattened to about 1.5cm thick.

Jamie Oliver;s Golden Rosemary ChickenPop it into the frying pan with 1tbsp of olive oil and turn after about 4 minutes or until nice and golden. (The juices will run clear when they are cooked.)

Jamie Oliver's Golden ChickenDrain the potatoes then tip them into the roasting pan with the onions. Give it a quick mix then spread them out flat. Pour over the cream then grate the parmesan cheese on top. Place in the oven under the grill until bubbling and golden.

Sage & Onion Potato Gratin

Cut the leeks in half lengthways, give them a quick rinse then slice and pop into the lidded pan you used for the potatoes with 1 tbsp of olive oil. Stir them frequently so they don’t burn on the bottom. After a minute or 2, add in the frozen peas.

Braised GreensRoughly chop the streaky bacon and drop into the pan alongside the chicken. Stir occasionally.

Jamie Oliver's Golden Rosemary ChickenAdd the spinach into the pan with the leeks & peas and stir until wilted. Once the bacon is cooked, you’re ready to serve!

Ready to Serve!

Jamie Oliver's Golden Rosemary Chicken

I really did enjoy this recipe. It’s fun to make, doesn’t actually create that many pots and it’s some proper tasty stuff! The thing I love about the recipe’s from Jamie Oliver’s 15 minutes cook book, is they really are quick to make. Just what I was after on this piping hot summer’s day!

No more slaving over a hot stove for me… I’m off to the garden with a chilled glass of the good stuff!

Au revoir mon ami!

Miss KitchenMason

Spicy Cajun Chicken

I know I keep raving on about this book – but it’s bloomin’ fantastic! Jamie Oliver’s 15-Minute Meals cookbook has had me eating more vegetables than I have eaten in a lifetime AND I’ve been enjoying them! This is a revelation – trust me. This week I tried out this gorgeous Cajun Chicken recipe. (Adapted slightly to mine & the Mr’s tastes.)

Here is what you will need to feed 2 people. (Easily doubled.)

For the Salsa

  • 2 Corn on the Cob
  • 1/2 bunch Fresh Coriander
  • 1/2 Fresh Red Chilli (Optional)
  • 2 Spring Onions
  • 1-2 Tomatoes
  • 1 Lime
  • 1 tbsp Olive Oil

For the Potatoes

For the Chicken

  • 2 Chicken Breasts
  • 1/2 tbsp Cajun Seasoning *
  • 1/2 tbsp Polenta
  • 1 tbsp Olive Oil
  • 1 Rasher of Smoke Bacon
  • 20g Feta Cheese

* You can buy your cajun seasoning OR you can make your own like I did. Simply mix the following ingredients together:

  • 2 tsp Salt
  • 2 tsp Garlic Powder
  • 2 1/2 tsp Paprika
  • 1 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 1 1/4 tsp Oregano
  • 1 1/4 tsp Thyme
  • 1 tsp Chilli Flakes (Optional)

Prep: Get all your ingredients out so you know where you’re at. Get the kettle boiled, a lidded saucepan out, a frying pan on a medium heat and a griddle pan on a high heat.

Put the corn onto the hot griddle pan – turn occasionally until it’s nicely charred all over.

Roughly peel the sweet potatoes & thinly slice. Fill the saucepan with boiling water, season with salt then add in the potatoes & pop the lid on. Leave over a medium heat.

Preparing the Sweet Potato MashOn a large sheet of cling film – place the chicken & sprinkle with the cajun seasoning, the polenta & some salt. Rub it all in then fold over the cling film and bash with a rolling pin until the chicken is about 1.5cm thick.

Making the Cajun ChickenHeat the olive oil in the frying pan then put the chicken in. Turn over after about 4 minutes and cook until its got a nice colour & is cooked through.

Frying the Cajun ChickenDrain the sweet potatoes then add the sweet chilli sauce or jam to the pan. Mash with a fork then pop the lid back on and keep warm to one side.

Sweet Potato MashOnce the chicken is cooked, add the bacon into the frying pan and cook (turning occasionally) until nice and crispy. When it’s done, chop into small pieces.

Slice the kernels off the corn on the cob and place them in a bowl. Roughly chop the coriander, red chilli (if using), spring onions & tomatoes and add into the bowl. Squeeze over some fresh lime juice & some olive oil. Season with salt and toss to coat.

Making the SalsaPlate up the sweet potato mash and top with the chicken. Sprinkle over the bacon pieces & some feta cheese and devour along with a big portion of the corn salsa!

Spicy Cajun Chicken And there you go. Yet another quick, easy and tasty recipe from Jamie’s 15-Minute Meals, albeit not that pretty – but still, tasty. I must say, if my Mum & Dad saw me eating this there would have been some jaw dropping! Considering I was SUCH a bad eater as a child I think they would be staring on in utter disbelief. To be honest, I even surprised myself!

The seasoning on the chicken works really really well though & that sweet potato mash, wow. One I will be using again I think!

And on that note, Until next time.

Miss KitchenMason

Thai Chicken Laksa

Thai Chicken Laksa

Here’s another beaut from Jamie Oliver’s 15-Minute Meals cookbook for you all – and one that took me straight back to my holiday in Thailand! It’s a seriously flavour packed dish with a spicy kick. I have adapted it ever so slightly  to mine and the Mr’s tastes but have provided you with the original ingredients too.

Here is what you will need to serve 2 hungry people.


  • 2 Chicken Thighs, skinless & boneless
  • 1/2 heaped tsp Chinese 5 Spice
  • 2 tsp Runny Honey
  • 1 tsp Sesame Seeds

Laksa (Noodles)

  • 1/2 a Chicken OR Vegetable Stock Cube
  • 1/2 a neck of Butternut Squash
  • 1 Clove of Garlic, peeled
  • 1″ piece of Fresh Ginger
  • 1/2 Fresh Red Chilli (Omit if you don’t like it hot)
  • 1/2 tsp Turmeric
  • 2 Spring Onions
  • 1/2 heaped tsp Peanut Butter
  • 2 dried Kaffir Lime Leaves
  • 1/4 bunch Fresh Coriander, leaves & stalks separated
  • 1/2 tbsp Sesame Oil (I used Groundnut)
  • 1/2 tbsp Light Soy Sauce
  • 1/2 tbsp Fish Sauce
  • 150g Rice Noodles (I used 1 nest of Dried Egg Noodles)
  • 300g Asparagus (I used 100g Frozen Peas)
  • 200ml OR 1/2 400g Tin of Coconut Milk (I used prepared Powdered Coconut Cream)
  • 1 Lime

Firstly, fill the kettle and boil it. Get all your ingredients out on the side. Place a griddle pan & a large saucepan on the stove over medium heats and get out your food processor. (I used my mini processor as its less pots!)

Now, take your chicken thighs and place them on a large sheet of cling film. On both sides, sprinkle over the chinese 5 spice and some salt & pepper. Toss the chicken to coat evenly then fold over the cling film to cover and bash them with a rolling pin until evenly flattened. (To about 1.5cm thick.)

Preparing the ChickenPlace them onto the hot griddle pan and cook for about 3-4 minutes – then turn and repeat for the other side until cooked through & nicely charred.

Cooking the Chicken ThighsNow onto the Laksa. Put about 400ml of boiling water into the large saucepan and crumble in the stock cube. Next, coarsley grate the butternut squash and add it into the pan. (Don’t bother peeling it.)

Making the LaksaGet your food processor to hand. Add in (all roughly chopped so they can fit) the garlic, ginger, chilli (if using), turmeric, trimmed spring onions, peanut butter, kaffir lime leaves, coriander stalks, sesame oil (or groundnut), soy sauce and the fish sauce. AND BREATH! Phew! Did you get all that??

Making the Laksa Paste

Making the Laksa Paste - Done!Good, now blitz it until it makes a paste and put it into the saucepan with the butternut squash.

Add in the rice noodles (or egg noodles) and stir a little.

Trim the asparagus and cut into halves (or take the peas out the freezer) and add them into the pan along with the coconut milk. When it’s come to the boil, don’t forget to taste it! If you don’t think it’s right, adjust it with some soy sauce and a squeeze of lime juice until it’s right for you.

Laksa - Nearly There!Whilst the noodles are cooking, let’s get back to the chicken. Take the chicken out of the griddle pan (if you haven’t already) and place on a chopping board. Drizzle with the honey, sprinkle all over with the sesame seeds & squeeze over a little lime juice. Cut into slices ready to serve.

Chicken's Ready!Place the finished Laksa on serving plates and top with the sliced chicken. Serve with lime wedges and sprinkle with the coriander leaves.

Thai Chicken LaksaThis really is a bloody fantastic dish! It’s bursting with so much flavour it’s like there’s a party going on on your taste buds! The flavours really did remind me of lots of dishes I had in Thailand. Their dishes are so fragrant and spicy just like this is.

I must thank my brother Neil again for getting me Jamie’s 15-Minute Meals cook book for Christmas. I have never had a cook book that I have made so many dishes from and not been disappointed by any of them! A very worthwhile purchase & addition to anyone’s cook book collection if you ask me.

And on that note I bid you fairwell my little cherubs.

Miss KitchenMason

Greek Chicken Salad

Greek Chicken SaladI figured it’s about time I treated you lovely lot to a healthy recipe for a change. Don’t get me wrong, I love my puddings and devilish treats as much as the next person, but every now and then I do eat healthily I promise!

This recipe comes courtesy of Jamie’s 15-Minute Meals book. I was a little dubious when I first got it but I can honestly say that every recipe I have made from this book so far has not disappointed!

Here is what you will need to make more than enough for 2 people. (Easily doubled.)


  • 1/2 Mug (150g) Couscous
  • 1 Pepper (any colour)
  • 1/2 Fresh Red Chilli
  • 2 Spring Onions
  • 1/4 Bunch of Fresh Dill
  • 100g Peas (fresh or frozen)
  • 1tbsp Extra Virgin Olive Oil
  • 20g Feta Cheese


  • 1 Large Chicken Breast (or 2 x small)
  • 1/2 heaped tsp dried Oregano
  • 1/2 tsp Allspice
  • Zest of 1/2 Lemon
  • Olive Oil


  • 1/4 Cucumber
  • 125g Fat Free Natural Yoghurt
  • Juice of half a Lemon
  • 1/4 bunch Fresh Mint

Place the couscous in a bowl with a pinch of salt. Add in 1 mug of boiling water then cover with cling film and leave to one side.

CouscousPut a heavy non stick pan over a medium heat. Place the chicken on a big piece of greaseproof paper, add salt & pepper, the oregano, allspice and lemon zest. Massage it all in then fold over the paper. Bash the chicken with a rolling pin until it’s about 1.5cm thick.

ChickenAdd the olive oil into the pan then put in the chicken. Fry until golden and cooked through. (About 8 mins)

Frying the ChickenTo make the Tzatziki, coarsley grate the cucumber. Sprinkle over a generous amount of salt then squeeze out all the excess water. Pop it into a bowl with the yoghurt & lemon juice. Finely chop the mint, add it to the bowl with some pepper and mix well.

TzatzikiRemove the seeds & stalk from both the pepper & the chilli. Trim the ends off the spring onions and put it all in a food processor along with the dill. (Reserving some for decoration.) Blitz until it’s finely chopped.

Blending the VegetablesIf using frozen peas – blanch in boiling water first. Then add them into the veg and mix.

Fluff up the couscous with a fork in a big serving dish then mix in the veg. Slice the chicken and place on top. Drizzle over a little lemon juice, some olive oil and scatter on some fresh dill. Crumble over the feta cheese and serve with the bowl of tzatziki.

Greek Chicken SaladThis one really surprised me! It’s refreshing, light, zingy AND it’s super quick to make – bonus!

I highly recommend this book to anyone who is looking for quick and healthy meals to make. Jamie’s recipes somehow make vegetables taste good! Instead of it feeling like a chore to eat healthily, Jamie makes it really rather enjoyable.

One final note – I would like to wish my lovely Mum a very Happy Mother’s Day today, and all the other wonderful Mum’s out there too! I hope you were all spoilt rotten and had a great day.

Hope you enjoyed this weekends post chaps and chapettes!

Miss KitchenMason