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


Tortilla Wraps

This week I wanted to have a bash at something completely different to anything I have ever attempted before. Me and the Mr both fancied burritos for dinner so I thought, why not try and make my own tortilla wraps??

So here it is! How to create your very own home made tortilla wraps. Makes about 14-16 7″ wraps. (approx)

(Recipe taken from the legendary Mr Paul Hollywood’s How to Bake book.)

  • 500g Strong White Bread Flour
  • 10g Salt
  • 30g Caster Sugar
  • 10g Instant Fast Action Yeast
  • 30g Unsalted Butter, softened
  • 320ml Cool Water
  • Vegetable Oil (for cooking)

Sift the flour into a large bowl. Add the salt & sugar on one side and the yeast on the opposite side. (This is because salt can kill yeast so you should never directly mix the two.)

Add in the softened butter then make a well in the centre. Pour in about 3 quarters of the water.

Making The DoughMix roughly with your hand and gradually add in a little of the remaining water at a time until you  have picked up all the flour from the bowl. You don’t want a wet dough though- just a soft dough.

Note: you may not need all the water/you might need to add a little more, use your judgment.

Dough Ready for KneadingPlace the dough on a lightly floured work surface and knead for about 10-15 minutes until you have a soft and supple dough. Lightly oil a large bowl and place the ball of dough inside. Cover with a tea towel and leave to prove for at least an hour until it has doubled in size. (It doesn’t matter if it’s 2-3 hours though.)

Starting the Proving

Dough Ready for ShapingNow you need to “knock back” the dough to remove any air bubbles that are trapped inside. Do this by repeatedly turning and folding the dough in on itself. Now you need to divide the dough into 60g pieces. You could do it by eye but honestly – it’s just easier to weigh it. This way you can be sure they will all cook in a similar time too.

Roll each piece into a small ball then, using a rolling pin, flatten each one out to about 7″ in diameter. (Don’t stack them on top of each other or they will stick.) I found it easier to do them in batches of 5. Rolling them, cooking them and then moving onto the next batch.

Tortilla Wraps Ready for CookingHeat either a frying pan or a crepe pan over a medium heat then add 1 tsp of vegetable oil. Set your timer for 3 minutes and start it as soon as your wrap hits the pan. When the oil starts to smoke – lay on a tortilla wrap.

Cooking a Tortilla WrapThe wrap will bubble up but don’t be tempted to pop it – just leave it as it is. When your time gets down to about 1 minute – flip it over.

Frying a Tortilla WrapWhen the timer is finished – remove from the pan and place on a plate. Stack each one on top of each other as this will help to stop them from drying out.

Home Made Tortilla WrapsAnd there you have it ladies and gents! Your very own home made tortilla wraps to do with as you please. You can either use them within 24 hours or layer with cling film/parchment paper and store in the freezer. (Don’t freeze without layering otherwise they will all stick together and are impossible to separate!)

I must say I thoroughly enjoyed baking these little beauties. Me and the Mr both love wraps and eat them frequently with salads, packed lunches & Mexican dishes. I’m really quite proud of how they turned out!

I Hope you all enjoyed the post – next time I’ll share a recipe for burritos so you can use some of your lovely home made tortilla wraps : )

Miss KitchenMason

Sizzling Chicken Enchiladas!


This recipe is one I promised the other half I would master. He has a thing for Mexican food and I must admit, it’s starting to rub off on me! This particular one I have made before but it went a little wrong. In other words, I was impatient, misread the recipe & sort of codged it up! So this time I wanted to get it right. The recipe comes courtesy of Lacey over at A Sweet Pea Chef. Once again, it’s american measurements so here is what I converted.

  • 2 x Garlic cloves
  • 1 x Enchilada sauce (I used Old El Paso original)
  • 2 x Chicken breasts
  • 200g Cheese
  • Tortilla wraps (I used 4)
  • Fresh Parsley

First you need to chop your garlic and fry it lightly in a little oil, then add the enchilada sauce to the pan. Bring this to the boil and plop in your chicken breasts. Simmer for about 20 minutes until the chicken is cooked through and your nose starts twitching.

Take the chicken breasts out of the sauce and put them in a bowl. Leave the sauce aside to cool and start shredding the chicken with two forks. Next, add half the cheese, half the sauce & half the parsley into the bowl with the chicken & mix thoroughly. Now you are ready to wrap the tortillas.

If you have a spray oil, use it to coat the outside of your tortilla then put a line of filling down the middle and roll up firmly. Place seam side down in your chosen dish then rinse and repeat. If you don’t have a spray oil, lightly brush the tops of the tortillas with oil. Put them in a 220°C oven for 10 minutes, or until the tops start to go crispy & golden.

When they are ready, turn your oven down to 200°C and remove the dish. Pour the rest of the sauce on top followed by the remaining cheese and parsley. Cover loosely with foil and put back into the oven for about 20 mins.

When your timer starts beeping, remove the foil from the top and keep in the oven until the cheese on the top starts bubbling. Next, remove from your oven and devour like savages!! Although I would probably give it a few minutes to cool… another mistake I learnt the hard way haha!

So there we have it ladies & gents, Chicken Enchiladas. I must say, second time around… million times better. This was unbelievably yummy. My other half said to me “That’s one of my top 5 dinners that is!” which as you can imagine, made me rather chuffed. (Especially knowing how many dinners I have made him over the years!)

As always, thanks so much for reading! Any questions please don’t hesitate to ask & if you like reading my posts, don’t forget to click the “sign me up!” button to subscribe.

Until next week my fellow foodies!

Miss Kitchen Mason