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 :P

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

Miss KitchenMason

Spicy Rosemary Thins

Spicy Rosemary ThinsOk, I’ve been hammering the sweet tooth a little hard recently. Figured I’d change it up a little bit this week with these scrummy, savoury sensations! For me, rosemary always tastes so homely. Ok, that may sound a little strange but I feel it’s almost like the herb equivalent of that winter ‘sitting in front of the fire with a mug of soup’ feeling. I don’t know what it is but I just love it. Like a herby hug!

Anyway, they’re blooming amazing and obviously you’re gonna have a go at making them because they’re super duper easy & quick!

Here is what you will need to make approx 25 – 30.

(Recipe from the lovely I Bake He Shoots.)

  • 1 tbsp Fresh Rosemary
  • 1/4 tsp Chilli Flakes
  • 100g Plain Flour
  • 100g Unsalted Butter, Room Temp
  • 100g Extra Mature Cheddar Cheese, Finely Grated
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Finely chop together the rosemary and chilli flakes.

Spicy Rosemary ThinsIn a food processor, add in the flour, butter, cheese, baking powder, salt & herbs.

Spicy Rosemary ThinsPulse until it just comes together to form a dough.

Spicy Rosemary ThinsTip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.

Spicy Rosemary ThinsUsing the paper as an aid – roll it up into a round log then press the ends in to fill any gaps.

Place this in the freezer for 25 minutes to chill.

Spicy Rosemary ThinsMeanwhile, preheat your oven to 180°C/Fan 160°C & line a baking tray with baking paper or a silicone baking sheet.

When the 25 mins are up – remove the dough from the freezer and slice discs approx 3-4mm thick.

Spicy Rosemary ThinsPlace the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.

Put into the centre of the preheated oven and bake for 10 – 12 mins or until just turning golden on the edges.

Spicy Rosemary Thins

Spicy Rosemary ThinsLeave on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)

Spicy Rosemary Thins

Spicy Rosemary ThinsThese would make great nibbles if you’re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that’s for sure.

And if you’re worried about the heat of the chilli flakes, it’s not hot I promise. It’s more like a pleasant, gentle warmth in the back of the throat as an after taste. They’re just… well, blinkin’ gorgeous!

I hope you all enjoyed this weeks post my lovelies, until next week.

Miss KitchenMason

Orange Choc Chip Cookies

Orange Choc Chip CookiesChocolate orange, hands down, has to be one of my all time favourite flavour combinations! There’s just something so special about it, I don’t know what it is but it’s just incredible. And I love it. So there!

So I’m still making my Ultimate Chocolate Cookies but I fancied a change., and I was in the mood for chocolate orange. So! Here is what you will need to make some incredibly addictive, sensationally divine orange choc chip cookies.

  • 160g Unsalted Butter, melted
  • 250g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 x 100g Bars of Milk Chocolate
  • 1x 100g Bag of Milk Chocolate Chips
  • 220g Soft Light Brown Sugar
  • 110g Caster Sugar
  • 1 Egg
  • 1 Egg Yolk
  • Zest of 2 Oranges

Put the butter in a small saucepan and heat until melted. (Or melt in the microwave.) Leave to one side.

In a large bowl, sift together the flour, bicarbonate of soda & salt. Mix together and leave to one side.

Chop the milk chocolate bars into chunks & set to one side with the chocolate chips.

Either in a stand mixer or a large bowl with an electric hand whisk – mix together the brown sugar, caster sugar & melted butter until it looks a little something like this…

Ultimate Chocolate Chip CookiesAdd in the egg, the egg yolk & the orange zest and mix until it’s all smooth and blended well. (And by the way, now smells incredible!)

Ultimate Chocolate Chip CookiesNext, in thirds, add the flour to the dough until there are only a couple of spoonfuls left. (Reserve this remaining flour.) Mix until no more flour is visible.

Ultimate Chocolate Chip CookiesThen toss the chocolate chips/chunks through the remaining flour until they are all coated.

Ultimate Chocolate Chip CookiesAdd the chocolate and mix until evenly distributed throughout the dough.

This next step is very important – place the dough into a glass bowl, cover with cling film and put in the fridge for a minimum of 2 hours. Overnight is better if you have the time. Chilling the dough completely stops each cookie from spreading too much during baking, giving you a beautiful chunky cookie as opposed to a flat greasy cookie.

Ultimate Chocolate Chip CookiesWhen the dough is ready – preheat your oven to 180°C/Fan 160°C.

Using an ice cream scoop, (mine measures approx 5cm diameter x 2.5cm deep) place level scoopfuls of the dough onto a baking tray. I line mine with a silicone baking sheet but you don’t really need to. Make sure to leave room in between each dough ball for spreading.

Ultimate Chocolate Chip CookiesBake in the preheated oven for 10 – 12 minutes. If necessary, turn the tray halfway to ensure an even bake.

Ultimate Chocolate Chip CookiesLeave on the tray for a few minutes to harden slightly then transfer to a wire rack to cool.

Orange Choc Chip CookiesAnd that’s how you make the most awesome cookies in all the land! Seriously, they are almost unbearably delicious and so very dangerously addictive. I warn you… make these at your own risk!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Judge Fro Fru & Giveaway!

Judge Fro FruOk, this thing is amazing! A great new gadget from Judge Cookware that turns frozen fruit into an instant and healthy dessert. It’s a fantastically fun way to get some much needed vitamins into fussy eaters like me, children, or, well – anyone!

You can already buy a good assortment of frozen fruits from the supermarkets but if you don’t find what you’re looking for – it’s really simple to make your own.

Me and the Mr had a go ourselves…

Judge Fro FruThe Mr wanted banana so all I had to do was peel and chop 3 bananas and seal them in a freezer bag. (This is enough to make 2 – 3 generous portions.)

Me? I wanted strawberries so I hulled and sliced a 400g punnet of strawberries and sealed in a freezer bag. (Also enough to make 2 – 3 generous portions.)

Another great thing is you can add whatever dairy you like too. Then it occurred to me – strawberries and cream! So I poured some single cream into an ice cube tray and placed into the freezer along with the 2 bags of fruit. Allowing them a minimum of 24 hours in there before use.

And that is literally all the hard work done! All that’s left to do is run the frozen fruits/cream through the Fro Fru.

Judge Fro FruIt’s really easy to use and it literally makes INSTANT sorbet like desserts!

Judge Fro FruIt’s so healthy for you too. The only ingredients are the fruits you put through it. Well – until you add a big dollop of Nutella like the Mr did…

Judge Fro FruI must say, I really enjoyed my ‘Strawberries & Cream’ version… it was absolutely delicious! Very refreshing in this muggy, humid weather we’ve been having.

Judge Fro FruOne final thing to note (and a very important thing in my opinion) is how unbelievably easy it is to clean! It’s just three, easily detachable parts to rinse and that’s it. Even the Mr was surprised about that as it usually puts us off making something if we know the pots are going to be a nightmare. Definitely a winner in the KitchenMason household!

Judge Fro FruThe wonderfully generous folks over at Judge have been kind enough to supply a Fro Fru for one of you lovely lot to win. Worth £100!

So, what do you have to do to be in with a chance? It’s simple – just one of the following 3 things:

 

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

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

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 Saturday 23rd August at 1pm.

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

Good luck lovelies!

Miss KitchenMason

Rocky Road!

Rocky RoadOk, no one wants to put the oven on in the middle of a heat wave – especially me! I don’t do well with heat. Which probably explains how I’ve survived so long – being born and raised in the typically bad weathered UK.

However, this does not take away from the fact that I am always pretty anxious to bake something. So what’s the answer? Rocky Road! Other than melting some chocolate, there is no cooking involved whatsoever but I still get to eat a tasty, indulgent, home made treat at the end of it. Well I say that’s a win. So! Here is what you will need to make approx 8 generously sized pieces.

  • 165g Unsalted Butter
  • 300g Milk Chocolate, broken into pieces
  • 100g Dark Chocolate, broken into pieces
  • 4tbsp Golden Syrup
  • 200g Rich Tea Biscuits
  • 100g Mini Marshmallows
  • 10 x Reese’s Peanut Butter Cups, cut into 6ths (Optional)

Equipiment

  • 18cm x 28cm Baking Tray

First – lightly grease and line the base and two sides of the baking tray. (The overhang will act like a handle making it easier for you to pull out the tray before cutting.)

In a large glass bowl set over a pan of barely simmering water, melt together the butter, milk chocolate, dark chocolate & golden syrup.

Rocky RoadStir until smooth and completely melted then remove from the heat and set to one side to cool slightly.

Rocky RoadPlace the rich tea biscuits into a large bag. Now for the therapeutic bit – bash the hell out of it with a rolling pin until you get a good mixture of chunky pieces and crumbs.

Back to the chocolate. Pour about 150ml of the mixture into a jug and reserve for later.

Rocky RoadThrow the crushed biscuits & the marshmallows into the bowl with the bulk of the chocolate and mix until everything is completely covered.

Rocky RoadTip the mixture into the prepared baking tray and press down as firmly as you can using the back of a metal spoon.

Then pour over the remaining chocolate and spread around evenly.

Rocky RoadAt this point you can leave it at that and place it in the fridge for 2-3 hours to set completely.

OR you could make it even more epic by scattering Reese’s Peanut Butter Cups over the top, pressing gently then refrigerating in the same way. It’s entirely up to you.

Rocky RoadWhen it’s completely set, remove from the tray using the overhanging baking paper and slice into 8 large pieces.

Store in an airtight container in the fridge. (Well, that’s if you haven’t devoured the lot already!)

Rocky Road

Rocky RoadThere is no treat in the world that is easier to make, I promise! It’s also a perfect recipe to make with your kids while they’re off school and a great way to get them involved in the kitchen.

You could even mix up the recipe by switching out the rich tea biscuits for another biscuit, or adding in some chopped hazelnuts, or even using 400g of white chocolate instead of the milk & dark.

The possibilities are endless but it’s a great ‘throw it together’ no fuss, no bake recipe for you and your family!

I hope you enjoyed this week’s recipe my lovelies – until next time.

Miss KitchenMason

Chocolate HobNobs

Chocolate HobNobsMy favourite biscuit EVER has got to be the Chocolate HobNob. Oaty biscuits are always so satisfyingly crumbly & crunchy, but with chocolate on the top? Hell yes, I’m ON IT!

This incredibly quick & easy recipe will have you joining the HobNobs addiction club in no time. Here is what you will need to make approx 16 sensationally chunky, chocolate dipped, gloriously golden, oaty pieces of heaven.

  • 125g Unsalted Butter
  • 1 tbsp Golden Syrup
  • 125g Self Raising Flour
  • 125g Light Brown Soft Sugar
  • 125g Porridge Oats
  • Pinch of Salt
  • 1/2 tsp Bicarbonate of Soda
  • 100g Milk Chocolate, cut into chunks (Optional)
  • 150g Milk Chocolate, for dipping

In a small saucepan over a low-medium heat, melt together the butter and golden syrup.

Set to one side to cool.

Preheat your oven to 180°C/Fan 160°C.

In a large bowl, mix together the flour, sugar, oats, salt & bicarb.

Chocolate HobNobsAfter cutting the chocolate into chunks – add to the bowl and mix. (You can leave these out if you want to.)

Chocolate HobNobsPour in the cooled butter and mix until everything is evenly distributed and it all comes together.

Chocolate HobNobsDivide the mixture into 16 equal pieces and roll into balls.

Chocolate HobNobsFlatten slightly and place as many as will fit onto a large baking sheet. Allow room in-between for spreading.

I lined mine with a silicone baking mat. In all honesty, it doesn’t really need lining – I tend to just do it out of habit.

Chocolate HobNobsBake in the centre of the preheated oven for approx 16mins until golden.

Turn the tray around half way if your oven doesn’t bake evenly.

Chocolate HobNobsAllow to sit on the tray for a couple of minutes to harden, then transfer to a wire rack to cool. Repeat the process for the remaining biscuits.

When the biscuits are all baked and cool, (which won’t take long) melt the 150g of milk chocolate in either the microwave or in a bowl set over a saucepan of barely simmering water.

The next part is up to you. Some would ‘paint’ the chocolate onto the top of each biscuit, I prefer to just dunk half straight into the chocolate and put onto a wire rack over newspaper to set.

Chocolate HobNobs

Chocolate HobNobsTo keep these little beauties nice and crunchy, store in a metal tin lined with baking paper. Preferably at room temperature but if it’s too warm, in the fridge will work just as well.

And there you have it! Told you they were quick & easy to make. Addicted yet??

Hope you enjoyed the post my lovelies!

Miss KitchenMason

 

 

 

 

Back To Basics: Salad

Back To Basics- SaladContrary to popular belief – I do actually try and make an effort to eat well. I can’t live solely on Chocolate Mousse Brownies, Millionaire’s Shortbread & Doughnuts. Despite the fact that I really want to!

Even though I eat far more now than I ever used to, I still have to ‘trick’ myself into eating healthy things. Take this salad for example. It’s seemingly healthy from the outside (not all that appealing to me if I’m honest) but when you look inside? There’s smokey bacon and feta cheese. These two ingredients make anything taste a bazillion times better! Helping me get my “5 a day” (something I find to be unrealistic at best) and making me feel better when I do ram a slice of Ice Cream Cake down my pie hole.

In the spirit of trying to be healthy, here is what you will need to make my “How to train a fussy eater to eat salad” salad.

(Serves 2 as a side for a main course.)

  • 2 Slices Smokey Bacon
  • 1 Whole Romaine Lettuce
  • 1 Sweet Bite Pepper (mini pepper)
  • 2 Large Tomatoes or 6-7 Cherry Tomatoes
  • 2-3 Spring Onions
  • 200g Feta Cheese (I use Apetina)
  • Salt & Pepper

For The Dressing

Back To Basics- SaladFirst up – the bacon.

There are tons of ways to cook bacon but I find this way to be no mess, no fuss & almost embarrassingly easy. Naturally, I wouldn’t have it any other way.

1. Line a baking tray with tin foil and lay on the bacon strips.

2. Place the tray onto the middle shelf in a cold oven & turn up the temperature to 200°C/Fan 180°C.

3. Allow to cook for about 15 minutes, (usually until you can just start to smell it) then turn each slice of bacon over and cook for a further 10mins or so until the fat is crispy. Yeah, non of that god awful stringy fat that a lot of people leave on – crispy. And don’t even think about cutting it off either – that’s where all the flavour is! Crispy.

4. Leave the bacon to one side to cool. When you have done, simply throw away the tin foil & put the baking tray back in the cupboard. No pots to wash either! Win.

Top Tip: When I am making a cooked breakfast on a Sunday morning, which almost always involves bacon, I cook a couple of extra slices in the same way as above. Once they are cooled, I chop them up and store in an airtight container in the fridge for a couple of days and then just toss them straight into this salad. Saves time & effort after a days work when, lets face it, we can’t really be bothered to to anything!

Onto the actual salad.

Back To Basics- SaladSlice the whole romaine lettuce into approx 1cm wide strips, then chop a couple of times in the opposite way to make the strips shorter. Dump it all into a large glass/serving bowl.

Slice the sweet bite pepper into small strips.

De-seed the tomatoes and slice the flesh into 1cm pieces. (If using cherry tomatoes, just quarter them & don’t bother de-seeding.)

Trim & slice the spring onions.

Top Tip: Find that you only use a few spring onions and the rest have gone bad by the time you go to use them? Simply trim and slice the whole bunch, allow to dry in the fridge for 20-30 minutes on a plate, then store in the freezer in an airtight plastic tub or plastic bottle. You can use them straight from the freezer in salads. As they’re cut so small, they defrost almost instantly!

Finally, cut the Feta cheese into cubes.

Place all the ingredients into the bowl with the lettuce & season well with salt & pepper.

Back To Basics- SaladTo make the dressing, simply add all the ingredients into a small glass or mug, mix together and pour over the salad.

Using two spoons, toss everything together in the bowl to distribute the dressing evenly.

Then serve alongside some sort of chicken or fish, or whatever you like really!

Back To Basics- SaladIt’s really not that difficult or expensive to make. And with the added bacon & feta – well, they say a spoonful of sugar helps the medicine go down, this is probably the savoury equivalent!

Back To Basics- SaladIt’s also a great way to clear out your fridge of all those leftover vegetables you don’t have enough of to do anything with.

I Hope you enjoyed this week’s post my lovelies, until next time.

Miss KitchenMason