Spaghetti Bolognese & SORTEDfood Giveaway!

Spaghetti BologneseSpaghetti bolognese. We all love it but lets be honest, 9 times out of 10 – it comes out of a jar. And I must confess, I’m guilty too. So I went on a mission to find an easy solution, and there was only one place to look, SORTED food!

Over the years they have built up a HUGE recipe archive, a fantastically funny yet informative, step-by-step YouTube channel and even have their own kitchenware! So there was no question they would have an easy peasy & super delicious recipe for spag bol.

Without further ado, here is what you will need to serve 4.

  • 500g Minced Beef
  • Olive Oil, for frying
  • 1 Onion
  • 1 Stick Celery
  • 1 Carrot
  • Handful of Mushrooms
  • 2 Garlic Cloves
  • 1 tsp Dried Oregano
  • Squeeze of Tomato Puree
  • 1 Glass of Red Wine
  • 1 x 400g Tin of Chopped Tomatoes
  • 400ml Beef Stock
  • Splash of Milk
  • Splash of Worcester Sauce
  • 400g Spaghetti
  • 80g Parmesan Cheese to serve, Grated

Firstly, prepare your vegetables. Finely dice the onion, celery & carrot. Chop the mushrooms and crush the garlic.

Next, heat a large frying pan over a medium heat and  season the beef with salt and pepper. (Before it goes in the pan.)

Add a little olive oil to the pan then fry the mince until browned. Transfer to a bowl and set to one side.

Spaghetti BologneseAdd the onion, celery, carrot & mushrooms to the same pan and fry for a few minutes.

Spaghetti BologneseThen add in the garlic, oregano, tomato puree and red wine. Stir to mix well and simmer for a few minutes to reduce.

Spaghetti Bolognese

Spaghetti BologneseNext, add in the chopped tomatoes, beef stock, milk and worcester sauce. Return the mince to the pan, season generously with salt & pepper and simmer over a low heat for a minimum of 1 hour – a few is better.

Spaghetti Bolognese

Spaghetti BologneseWhen you are ready, cook the pasta in generously salted water according to the packet instructions.

Spaghetti BologneseDrain, toss with a little olive oil and season with salt & pepper.

Spaghetti BologneseServe with a big dollop of bolognese and some grated parmesan.

Spaghetti BologneseAnd there you have it! Time, it would seem, does most of the hard work for you in this recipe. It’s not demanding in any way, in fact other than 10 minutes to get it going and cooking pasta at the end, it’s really not that taxing at all! And as for the taste? It’s gorgeous. The red wine adds a deep rich flavour to it and all that (now hidden) veg is great for you and your family! It’s a really good way to get some of the good stuff into those fussy eaters. (Trust me, I was one for years.)

Now, how do you fancy winning yourself some Sorted Food goodies?

I’ve teamed up with Premier Housewares who, alongside the great guys at Sorted Food, have developed a stylish, good quality range of cookware for the aspiring chef!

With everything from aprons to chopping boards, these guys have got all the basics you need for your kitchen.

Among them is a fabulous set of weighing scales…

Sorted FoodAfter using them, the first thing I noticed were that they react much quicker than other digital scales I have used, allowing you to be speedy AND accurate in your kitchen. Also, I like that it doesn’t come with the stereotypical bowl on top. I never use mine as I always just place the bowl or pan I’m using within a recipe on them, creating less pots for me to wash. This way, it also takes up less of your precious cupboard space too, bonus!

Also, a large lidded pan…

Sorted Food

These pans are great. Ceramic coated, aluminium pans that aren’t too heavy or too light – they’re just right. They can be used on all types of hob and have silicone coated handles giving you a good grip!

And lastly, a ‘pop up’ colander & steamer…

Sorted Food

This really is good! It goes completely flat for easy storage & simply pops up when you need to use it. It is great for draining pasta, potatoes or rice & works perfectly as an easy vegetable steamer by simply placing it into a pan, filling with water up to the base of the steamer and hey presto! Pop the lid on the pan – vegetable steamer.

Want to get your greedy mits on all 3 items? Well here’s your chance! The fabulous folks over at Premier Housewares have given me a set worth over £75 for one of you lucky blighters to win!

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 & Premier Housewares pages on Facebook then share the photo pinned to the top of my timeline

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

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 8th November at 1pm.

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

Good luck lovelies!

Restaurant Review: Sat Bains

Sat Bains Restaurant ReviewThis weekend me, the Mr & some close friends treated ourselves to a meal at my local 2 Michelin starred restaurant – Sat Bains. For a little bit extra, we had our own private room with it’s very own kitchen dubbed ‘The Kitchen Table.’ It was well worth the extra! It really made the experience much more personal & it was great having a chef (or 2) on hand to explain anything you were curious about.

To give you an idea of just how close we were to the food prep, take a look at this.

Sat Bains Restaurant Review

Sat Bains Restaurant ReviewI was so close – I could touch it! All that separated us from the kitchen & the chef was the bar we were sat at. I would highly recommend it to anyone who is thinking of going. Spend that little bit extra (and I do mean little – it’s like £4 more per diner) and make your experience even more memorable.

Right, onto the marvelous food!

First up we had Sat’s version of a kind of ‘miso soup’.

Sat Bains Restaurant ReviewYou can’t really see them in the pic but there were these seriously tiny mushrooms – one of the cutest things I have ever seen lol!

Then we were given some home made sour dough bread & these cute little treacle bread ‘pots’.

Sat Bains Restaurant ReviewThis might sound a little odd given all the food we ate, but those little treacle breads were honestly the highlight of my meal! I really wish you could buy those bad boys, I’d eat them ALL THE TIME!

Before you get stuck into your tasting menu, you are asked if you would like a choice of 2 egg dishes. These are extra to the cost of the meal but you’re not pressured into having them by any means. Some of my friends opted to try Sat’s infamous Great British Menu winning egg dish…

Sat Bains Restaurant ReviewNot only was it insanely pretty but delicious too! I pinched a little of that green sorbet you can see and it was SO smooth! Lovely.

First item on the tasting menu was the “Scallop/tomato – aged garlic.”

Sat Bains Restaurant ReviewSadly, as I’m pregnant, I couldn’t try this dish. Instead, I had the alternate menu. Mine started with the “Belly Pork/’piccalilli.”

Sat Bains Restaurant ReviewIt was really delicious. The glaze on the pork was gorgeously sticky & the meat itself was really succulent. Everything on the plate seemed to work very well together – didn’t take me long to polish it off!

Next on the menu was the controversial Chicken ‘muesli’ 

Sat Bains Restaurant ReviewSurprisingly it’s a cold dish that evoked lots of confused faces & ‘oh’s from the Mr & my friends. According to the chef, this one’s like marmite. You either love it or hate it. It was about 75/25 in our group!

As I wasn’t allowed that one, my next dish was “Grelots/wagyu beef – kombu braising liquor.”

Sat Bains Restaurant ReviewI really enjoyed this one! The discs of Wagyu Beef at the bottom were like butter – they literally melted in your mouth! The onions were beautiful too, filled with a mustard type puree. (I think!) In my opinion it’s one of the prettiest dishes on the menu.

Next up for the rest was the “Aged Beef/mushroom – lichen”

Sat Bains Restaurant ReviewFrom what I was told, the picture definitely doesn’t do this course justice! It was the Mr’s favourite by a country mile. Being a bit of a condiments connoisseur, he particularly loved the mushroom ketchup. (The little dark blobs you can see) He let me try a little and, to my surprise, (as I’m not a huge mushroom fan) I really liked it too!

My alternative was the “Ratatouille/aged garlic.”

Sat Bains Restaurant ReviewThe thing I love most about restaurants like this is that it makes you realise there are tons of foods you actually like that you normally wouldn’t touch with a barge pole! This dish was one of those for me. I would never normally pick something like this but it really was delicious! Light, refreshing and topped off with that deeply intense and rich aged black garlic. Beautiful!

The next course was one of my favourites and one that I was allowed to have with everyone else. “Sharpe’s Express/soft cheese – smoked roe.”

Sat Bains Restaurant Review

Sat Bains Restaurant ReviewIt’s basically a potato on a bed of cream cheese with chives topped with pickled onion and smoked roe. (Or fish eggs to you and me.)

I have never eaten fish eggs before and I honestly didn’t think I would like them. It’s usually the texture that puts me off a food over flavour, something I’ve only been able to partially get over since being a little ‘fussy eating’ child. But this was really, really yummy! I could honestly have just eaten a whole plate of these hahaha.

Next up was the Main Course (so to speak.)

The Mr & Pals had “Grouse Lammermuir hills/braised nuts – watercress – chocolate.”

This was how the grouse was cooked… Intriguing to say the least!

Sat Bains Restaurant ReviewAnd here it is all beautifully plated up…

Sat Bains Restaurant ReviewAccording to the Mr, this was really rich, gamey and had an almost ‘liver’ like texture.

My alternative was “Cornish plaice/beans – salsa verde.”

Sat Bains Restaurant ReviewAgain, another course I wouldn’t usually choose but surprisingly light and incredibly juicy! Our chef, Dan, cooked the plaice in a steam oven which kept it so beautifully moist and soft. I was starting to get a little full at this point if I’m being honest so I was definitely grateful for the lighter of the two choices here.

At this point in the meal you get the option of having a cheese course. (Another that is charged on top of the meal price but again, no pressure.) We all decided against it as none of us wanted to be too full for pudding!

You start with these cute little ‘amuse bouches’

This was a vanilla fudge topped with tomato.

Sat Bains Restaurant ReviewSounds odd, works well! Surprisingly well actually. But then, tomatoes are quite sweet so from a chef’s perspective I guess it’s not that strange.

Then we had these lime ice cream lollipops covered in liquorice and fennel seeds.

Sat Bains Restaurant ReviewNot my favourite if I’m honest but then, I really don’t like liquorice! The others really enjoyed them though and I must confess, the lime ice cream in the middle was bloomin’ spectacular!

Next up was “Chocolate/cherry ?”

Sat Bains Restaurant Review

Sat Bains Restaurant ReviewThe question mark was a little ominous but after the chef’s explanation, I now see why!

The block was like a salted milk chocolate Aero bar and topped with blobs of a cherry puree. The question mark was referring to a ‘secret ingredient’ which we had to guess. Turns out – it was tobacco! Yeah, none of us guessed it haha. Chef Dan told us they used to advertise it on the menu as tobacco chocolate and lots of people returned it to the kitchen asking for something else – saying the tobacco was too strong. So they removed the word tobacco from the menu and not one dish has been sent back since! It’s amazing how the mind can play tricks on you. As soon as he told us it was tobacco you could really taste it. But before I knew, I realised there was something strange but I had absolutely no idea.

The 8th and final course was hands down, my favourite! “Strawberry/vanilla – anise hyssop.”

Sat Bains Restaurant ReviewIt consisted of fresh strawberries on a bed of Italian meringue. Topped with a strawberry & anise hyssop granita. None of us had ever heard of anise hyssop but Chef Dan explained it’s actually a plant they grow in their gardens. (Which are beautiful by the way!)

Long story short – it’s an elaborate interpretation of strawberries and cream. And a bloody good one at that!

It’s truly deceiving how such small amounts of food can seriously fill you up! On reflection, we did actually consume quite a lot overall. I thought I was going to pop by the end! In a good way though.

The last highlight of the night was when Chef Dan gave us a tour of the main kitchen.

The first thing that strikes you when you walk in is Sat’s agenda poster…

Sat Bains Restaurant ReviewMakes you realise just how much passion and care he really puts into his work.

Best bit though? I got to meet the legend himself!

Sat Bains Restaurant ReviewWhat a dude.

I would seriously recommend this place to anyone who is even remotely curious about food. And to be honest, even if you’re not – you would still love it! It’s not just about the food, It’s about the experience as a whole. From start to finish the lovely front of house staff made us feel very welcome and Chef Dan (plus other chefs that came in to help from time to time) were really chatty & friendly, always on hand to answer any questions you might have. And let’s not forget our wonderful French (I think) Sommelier. I’m sad I didn’t catch his name as he was so full of character! We were joking about eating mayonnaise straight out the jar and the Mr asked him, “What wine would you pair with just Mayonnaise?” He replied that he would only have home made mayonnaise & smear it all over some toast. Then preceded to tell us the wine he would pair it with, what vineyard, what vintage and why! So funny. Can’t believe he actually had an answer hahaha.

To sum up, Restaurant Sat Bains is the complete package. What a wonderful experience we all had and the food was everything from the strange to the sublime. Exactly what you want from this type of establishment & an evening I will remember for the rest of my life.

10/10

Miss KitchenMason

Nutella Cheesecake!

Nutella CheesecakeOk, this recipe is an absolute no brainer. It’s SO freakin’ tasty, ridiculously easy to make and a perfect, make ahead, dinner party recipe. There are literally no bad words to be said about this sensationally simple & delicious dessert. So! Here is what you will need to make 8 generous portions. (Or 4 if you are seriously greedy & pregnant like me hahaha!)

(Adapted from Rasa Malaysia a fabulous blog with loads of great recipes!)

  • 285g Digestive Biscuits
  • 60g Unsalted Butter
  • 1 x 400g Jar of Nutella
  • 90g Chopped Hazelnuts
  • 450g Philadelphia Cheese (Original) Room Temp
  • 65g Icing Sugar

Essential Equipment

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

Note – Do NOT use a low fat or cheap version of the cream cheese. Only Philadelphia Original full fat will set properly. Trust me, I’ve tried!

First and foremost, lightly grease and line the base of the springform pan.

Then gently melt the butter in a saucepan over a low heat.

In a food processor, add the digestive biscuits, the melted butter & 1 tbsp of Nutella. Blitz until it forms a fine, sandy texture.

Nutella CheesecakeAdd in 25g of the chopped hazelnuts & blitz again until it just starts to clump together.

Nutella CheesecakePress the biscuit into the base of the lined tin. Press firmly & smooth out with the back of a metal spoon then place into the fridge whilst we get on with the filling.

Nutella CheesecakeEither in a large bowl with an electric hand whisk or a freestanding mixer with the beater attachment – beat the cream cheese & icing sugar until smooth.

Nutella CheesecakeThen add in the remainder of the the Nutella and mix until you can’t see any more white & it’s nice and smooth.

Nutella CheesecakePour the filling on top of the biscuit base and smooth out as best as you can with a spatula.

Nutella CheesecakeSprinkle over the remaining chopped hazelnuts then pop into the fridge to set for a minimum of 4 hours. Overnight is better if you can though.

Nutella CheesecakeAnd that is pretty much it, I told you it was easy!

Nutella CheesecakeIt really is the perfect dinner party dessert. It only takes about 15 minutes to make then the rest of the hard work is down to the fridge. Allowing you to spend more valuable time with your guests, who by the way – will be BEGGING you for the recipe! I mean seriously, who doesn’t like Nutella??

I hope you enjoyed the post 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

Mint Chocolate Thumbprint Cookies!

Mint Chocolate Thumbprint CookiesOn a lazy Sunday, it’s very common for me to get the urge to bake. It almost always ends up being something sweet, and definitely needs to be quick & easy to create. These little beauties are no exception! Whenever I’m searching for a simple, ‘chuck it all in’ recipe, I usually need to look no further than the Hummingbird Bakery book. It always answers my baking prayers. So! Here is what you will need to make about 20-25 cookies. (Recipe adapted to what I had in my cupboards at the time.)

  • 60g Dark Chocolate
  • 110g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 1 tsp Peppermint Essence
  • 125g Plain Flour
  • 30g Cocoa Powder
  • 1/4 tsp Salt

For the Filling

  • 80g White Chocolate
  • 3-4 tbsp Double Cream
  • 1 tsp Peppermint Essence
  • Green Food Colouring Gel (Optional)

Either in a bowl set over a pan of barely simmering water or in a microwave – gently melt the dark chocolate, mix until smooth and leave to one side to cool.

In a stand mixer (or in a large bowl using an electric hand whisk) cream together the butter, the golden caster sugar & brown sugar until light and fluffy.

Mint Chocolate Thumbprint CookiesThen add in the egg yolk, vanilla extract & peppermint essence. Mix well until it’s all nice and smooth.

Mint Chocolate Thumbprint CookiesPour in the cooled, melted chocolate and mix until it’s all blended in.

Mint Chocolate Thumbprint CookiesLastly, sift in the flour, cocoa powder & salt. Mix it all together one last time until a smooth cookie dough forms and you can’t see any more flour.

Mint Chocolate Thumbprint CookiesWrap the dough up in a piece of cling film, flatten into a disc and chill in the fridge for about 40 minutes.

Preheat your oven to 170°C/Fan 160°C and line a large baking tray with baking paper/silicone baking mat.

When the dough has chilled, roll tablespoon sized amounts into little balls.

Mint Chocolate Thumbprint CookiesPlace as many as will fit on the baking tray and pop the rest in the fridge for the meantime. (They won’t spread a lot but allow a little room in-between just in case.)

Using your thumb (surprise surprise) press a reasonably deep dent into the middle of each cookie.

Mint Chocolate Thumbprint Cookies-6Bake in the centre of the preheated oven for approx 15 mins or until they are slightly firm and just starting to crack a little on the edges.

Mint Chocolate Thumbprint Cookies-6Allow to sit on the tray for a minute or two then transfer to a wire rack to cool completely.

Repeat the process for the remaining cookie balls.

Whilst they are cooling, make the filling.

Chop the white chocolate as finely as you can and place into a bowl. (This will help it to melt quickly.)

Mint Chocolate Thumbprint Cookies-6Either in the microwave or in a small saucepan over a low heat, bring the cream just up to boiling point then pour straight over the white chocolate.

Don’t mix it, just allow to stand for a minute until the chocolate has melted.

Then give it a good stir until smooth and shiny.

At this point, add in the peppermint essence and, if you like – a little green food colouring gel.

Mint Chocolate Thumbprint Cookies-6Pour the filling into a piping bag and pipe blobs into the middle of each cookie. Place into the fridge for approx half an hour to let the filling set and there you have it! Mint chocolate thumbprint cookies.

Mint Chocolate Thumbprint CookiesProvided you don’t scoff them all straight away (which is a very high risk!) store the cookies at room temperature in a metal tin lined with baking/greaseproof paper.

I love my biscuits. But me being British, I guess you wouldn’t expect anything less! Whether it’s a rich tea, a choc chip cookie or a thumbprint cookie, there’s nothing better than a good cuppa and a biccy. FACT!

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

Miss KitchenMason

Stellar Stick Blender Giveaway!

Stellar Stick BlenderAs you will have seen in my Tomato Soup with a Hint of Basil post the other week, I tried out a Stellar stick blender for the first time and was very pleased with the results! It literally pulverized everything, including almost all the teeny tiny tomato seeds! Very impressed. Very impressed indeed…

Stellar Stick Blender GiveawayIt attaches & detaches using a simple & stable twist lock system. This makes for easy washing (always a big thumbs up with me!) and is even dishwasher safe.

It has a really comfortable & weighty grip – giving you complete control over the movements of the machine.

The LED lit end allows you to adjust the power, and as if that’s not enough – there’s an extra turbo button for when you need a bit more oomph!Stellar Stick BlenderOnce again, the incredibly generous folks over at Stellar have been kind enough to supply one to give away to one of you lucky blighters, worth a whopping £72!

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 & @StellarCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinKMStellar

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 4th October at 1pm.

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

Good luck lovelies!

Crushed Baby Potatoes

Crushed Baby PotatoesI always seem to run out of ideas for sides to have with meals.  But I definitely get bored with the usual pasta, rice & salads. This side dish is quick, easy and something a little bit different to the regular mashed, boiled, roast or baked. A really tasty and satisfying dish that appears to be creeping into my meals more & more often!

Here is what you will need to serve 2 as a side dish. (Easily doubled)

  • 450g Baby Potatoes
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • Salt & Pepper

Bring a large pan of generously salted water to the boil.

Add in the potatoes – being careful not to splash yourself. Bring back up to the boil then cook for 15mins until starting to soften.

Crushed Baby PotatoesDrain the potatoes well then gently crush with a fork. You want a good mix of large & small chunks.

Crushed Baby PotatoesSwap that fork for a spoon so you don’t crush the potatoes any further. Drizzle in the olive oil,  dot in the butter and add a fairly generous helping of salt & pepper to season. Give it a mix and that’s it!

Crushed Baby PotatoesAnd there you have it, a simple yet temptingly inviting side dish that’s ready in less than 30mins! Perfect for midweek meals or easy entertaining. You can even play about with the flavours. Got some fresh herbs to use up? Chop ‘em up and mix ‘em in. Mustard in the fridge? Add a teaspoon or 2 for an extra kick. You could just about chuck anything in to give it a flavourful boost or simply enjoy it as it is.

I hope you enjoyed the post lovelies!

Until next time.

Miss KitchenMason