Strawberry, Nutella & Biscoff Crepes!

Strawberry, Nutella & Biscoff CrepesSo Summer has finally arrived, and about time too! Wimbledon starts on Monday here in the UK. And you know what that means… strawberries. Lots and lots of strawberries!

I only recently discovered that I like them actually. As you will know from My Food Story, I was an incredibly picky eater as a child. And despite how much more I eat now,  there’s still a part of me that’s like that. I know, it’s a travesty right? Still! I’m aiming to right my wrongs and in doing so, provide you lovely lot with this unbelievably epic recipe!

Here is what you will need to make approx 7-8 (22cm) crepes. Easily halved or doubled.

(2x of these are plenty for one person)

For the Crepes

  • 125g Plain Flour
  • 2 Large Eggs
  • 180ml Semi Skimmed Milk
  • 120ml Water
  • Pinch of Salt
  • 2 tbsp Unsalted Butter, Melted
  • Unsalted Butter, for Frying

For the Fillings*

  • Nutella
  • Biscoff Spread
  • Fresh Strawberries

* Quantities are entirely down to your individual tastes


  • Food Processor (not essential)
  • 23cm Heavy Non Stick Frying Pan (approx)

First up, we need to make the crepe batter. Add all the ingredients to a food processor (minus the fillings obviously) and ‘pulse’ until everything is blended and is the consistency of single cream. If you don’t have a processor – just add everything into a large bowl and whisk vigorously until the same result is achieved.

Strawberry, Nutella & Biscoff Crepes

Strawberry, Nutella & Biscoff Crepes

Pour the batter into a tub/jug, cover with a lid/cling film and place in the fridge for a minimum of 30-40mins. If you are having them for breakfast, you can make this the night before and chill overnight.

Once your batter is chilled, lets get the fillings ready.

Hull and slice your strawberries. (Watch This Video on how to hull a strawberry if you’re unsure.)

Strawberry, Nutella & Biscoff CrepesIn small saucepans, gently warm as much Nutella and/or Biscoff Spread as you like just to loosen it. To warn – Biscoff gets very runny, very quickly so will only need a few seconds over heat. Nutella will take a little longer as it’s thicker.

Onto the crepes.

Get your pan nice and hot. (Not so hot that it burns the butter but hot enough that the batter starts bubbling ever so slightly when you pour it in.) Add a small knob of butter and allow to melt. Then swill it around to cover the whole pan.

Strawberry, Nutella & Biscoff CrepesPour in roughly 100ml of batter. (I used a measuring cup which helps keep them about the same thickness every time.)

Immediately swirl the mixture around the pan to even it out. This needs to be done very quickly or you will end up with thin & thick bits. (Just like I did – the trials and tribulations of photographing food that cooks fast!)

Strawberry, Nutella & Biscoff CrepesAllow to cook for a few minutes. If you’re pan is hot enough, it will start to bubble when it is ready to be flipped. But just keep an eye on it by lifting up an edge to check if it’s golden brown.

Strawberry, Nutella & Biscoff CrepesDon’t be tempted to keep moving it about either – that’s how they tear.

Once it’s ready, carefully flip the crepe and cook the other side for a minute or two until equally golden brown in colour.

Strawberry, Nutella & Biscoff CrepesSlide the crepe out the pan and onto a chopping board or mat.

Some people like to make and eat crepes as they go along. Me? I like to make all the crepes, put them on a plate and cover with foil to keep warm. But it’s entirely up to you.

Strawberry, Nutella & Biscoff Crepes Now for the good bit! Smear half the crepe with warmed Nutella or Biscoff.

Strawberry, Nutella Biscoff CrepesTop a quarter of the Nutella/Biscoff half with sliced strawberries.

Strawberry, Nutella Biscoff CrepesFold the top half of the crepe over the filling.

Strawberry, Nutella Biscoff CrepesThen fold the right over the left to make a ‘quarter’.

Strawberry, Nutella Biscoff CrepesStack as many as you can handle on a plate and drizzle with more Nutella or Biscoff.

Strawberry, Nutella Biscoff Crepes

Strawberry, Nutella & Biscoff CrepesSee – I told you it was an unbelievably epic recipe! I can’t express how difficult it was to refrain from eating this straight away. But I resisted just so I could take photos for you lovely lot to feast your eyes on! Yes, I really love you all that much! (I also love exclamation marks – but generally that’s just because I get so excited by food like this!)

Well I hope you all enjoyed this weeks post – I know I did *licks lips & rubs belly*

Until next time.

Miss KitchenMason

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In other news, fancy bagging yourself £100 worth of  Waitrose Vouchers? Click the image above for details. This is my entry – why don’t you give it a go?!

Danish Pastries

Danish PastriesThis week I take on my toughest baking challenge yet. Danish pastries. They’re tricky, they’re time consuming and most definitely a labour of love. But my oh my are they rewarding! This recipe (adapted from Paul Hollywood’s How to Bake) makes 24 pastries which I have split into two batches. Half chocolate chip & the other half apricot and lemon. The ingredients I have given reflect this. If however, you want to make the whole batch as one flavour, simply double the filling & icing ingredients. Right, onwards and upwards!

For the Pastry Dough

  • 500g Strong White Bread Flour
  • 10g Salt
  • 80g Caster Sugar
  • 10g Instant Yeast
  • 2 Medium Sized Eggs
  • 90ml Water, Cool
  • 125ml Full Fat Milk, Tepid
  • 250g Unsalted Butter, Cold

For The Creme Patissiere

  • 50g Caster Sugar
  • 2 Medium Sized Egg Yolks
  • 20g Cornflour
  • 250ml Full Fat Milk
  • 1 Vanilla Pod
  • 20g Unsalted Butter

For The Glaze

  • 1 Egg, Beaten
  • 150g Apricot Jam
  • 2-3 tbsp Water

For The Chocolate Chip Filling & Icing (Enough for x 12)

  • 50g Milk Chocolate Chips
  • 50g Dark Chocolate Chips
  • 100g Icing Sugar
  • 1 tbsp Water

For The Apricot & Lemon Filling & Icing (Enough for x 12)

  • 100g Dried Apricots, Chopped
  • 100g Icing Sugar
  • 1 tbsp Water
  • Zest of 1 Lemon

Essential Equipment

  • LOTS of Patience & Time!

Ok let’s get started with the dough. Ideally you do need an electric stand mixer as it is a very wet/sticky dough to start with.

Put the flour into the bowl of a stand mixer fitted with the dough hook attachment. Add the salt & sugar to one side and the yeast to the opposite.

Beat together the eggs, water and milk.

TIP! If it’s too cold, pour into a saucepan over a very low heat, stirring constantly until it is tepid. (Meaning, if you can’t tell whether it’s hot or cold, it’s tepid.)

Add the wet ingredients into the dry and mix on a low speed for 2 minutes until all the ingredients are mixed together.

Then mix on a medium speed for a further 6 minutes.

Danish PastriesTip the dough out onto a lightly floured surface and shape into a ball. Dust it all over with flour then place into a large plastic bag. Chill in the fridge for 1 hour.

Danish PastriesMeanwhile, take the block of cold butter and bash it with a rolling pin until it is a rectangular sheet measuring approx 33 x 19cm. Wrap in clingfilm and place back into the fridge to solidify whilst the dough is still resting.

Once the hour is up, take the dough out of the fridge and roll to a rectangle measuring approx 50 x 20cm. (About 1cm thick.)

Danish PastriesThen take the butter rectangle and place it over the bottom 2 thirds of the dough.

Danish PastriesFold the top third over (so it overlaps half of the butter.)

Danish PastriesThen carefully cut the exposed butter off – without cutting the dough underneath it and place on top of the dough you just folded down.

Danish PastriesNow fold the exposed third of dough, up over the top of the butter.

Danish PastriesPinch the edges together lightly to seal and place back into the bag. Pop into the fridge again for another hour.

When the hour is up, remove the chilled dough and place on a lightly floured surface with the short side towards you.

Roll out into a rectangle the same size as before. (about 50 x 20cm.)

Danish PastriesFold the bottom third up…

Danish PastriesThen the top third down…

Danish PastriesThis is a single turn. Place back into the bag and into the fridge for another hour. Repeat this ‘single turn’ step 2 more times. (Always starting with the short side towards you.)

After this, dust lightly all over with flour, place back in the bag and rest in the fridge for 8 hours or overnight. Then your dough will finally be ready to use!

Tic toc tic toc…

Whilst time is ticking on, make the creme patissiere.

Whisk the sugar, egg yolks & cornflour together in a bowl until smooth then set to one side.

Danish PastriesOh, and those spare egg whites? Don’t waste them! Pop them in a bag and freeze them so you can make some meringues or marshmallow later. Waste not want not!

Danish PastriesPour the milk into a large, heavy base saucepan. Split the vanilla pod, scrape out the seeds and put into the milk along with the empty pods.

Bring it to the boil then remove from the heat.

Danish PastriesPour about a quarter of the milk onto the egg mixture and whisk until there are no lumps.

Danish PastriesPour this back into the pan with the rest of the milk and cook over a gentle heat, whisking constantly.

Danish PastriesThe mixture will become like a thick custard.

Once this happens, immediately remove the pan from the heat and continue to stir for a minute so it doesn’t catch on the bottom.

Danish PastriesPass the creme patissiere through a sieve then stir in the butter to melt through.

Danish PastriesDanish PastriesSpread it over a baking sheet and cover with cling film, making sure the film actually touches the surface of the creme patissiere. This will stop a skin from forming. Place in the fridge until needed.

Danish PastriesI told you it was a labour of love! Right. Now the dough has had time to rest properly and the creme patissiere is completely chilled, we can assemble our pastries.

VERY IMPORTANT! With laminated (layered) doughs/pastries, never roll it up into a ball and roll out as you will lose all those beautiful layers you’ve spent so long putting in. 

Halve the dough and roll out one of them to a rectangle with a long side towards you. Spread half of the creme patissiere over it leaving a clear 5cm margin on the long edge nearest to you. (I made a mistake here and didn’t leave enough room. Making it difficult for myself to roll as you can see in the photos below.)

Danish PastriesEvenly sprinkle the chocolate chips over the creme patissiere then ‘tack’ the long edge nearest you to the worktop.

Danish PastriesTake the top edge and carefully roll it over. Continue to roll towards you, pulling away from you a little each time to create a little tension. When you have reached the tacked edge, gently roll the dough backwards & forwards to seal the join.

Trim the edges then cut the roll into 12 even portions.

(Again, I made a mistake and only cut 6 like a plonker! I rectified it later but it was far more difficult than if I had just cut 12 at this stage. It also made them a little misshapen. Doh!)

Danish PastriesRepeat the process for the other flavour only adding the chopped apricots instead of chocolate chips.

Danish PastriesLay the pastries cut side up on lined baking sheets. Allow a bit of room between each one for spreading.

Danish PastriesCover with large plastic bags and prove for about 2 hours until at least doubled in size.

About 30 minutes before baking, preheat your oven to 200°C/Fan 180°C.

Danish Pastries

Brush the pastries all over with the beaten egg then bake for about 15-20 minutes until a deep golden brown on top. Turn the trays round halfway if necessary to ensure an even bake.

While the pastries are baking, Warm the apricot jam in a saucepan with a little water to make a thin, runny glaze.

Danish PastriesAs soon as the pastries are out the oven, brush them all over with the glaze and allow to cool. At this point, they will start to look very sexy…

Danish PastriesWhen they are cool enough to handle, transfer the pastries to a wire rack to cool completely whilst we make the icings.

For the chocolate icing, simply put the icing sugar in a bowl or jug, add the water and mix until it becomes smooth and thick.

For the lemon icing (to go on the apricot pastries) put the icing sugar in a bowl or jug, add the water and the grated zest of 1 lemon and mix until it becomes smooth and thick.

All that is left for us to do now is to drizzle the icings over the pastries in a ‘haphazard’ manor and allow it to set.

Danish PastriesNow take a step back and applaud your masterpieces.

Danish Pastries

Danish Pastries

Ok, so it’s taken pretty much 2 days to make them, the list of ingredients is as long as my arm and they were pretty fiddly to make. But look at them. Look at that beautiful golden shine, those gorgeous pockets of apricots and melted chocolate chips… all finished with a beautiful drizzling of runny icing. Wasn’t it all worth it? I guarantee they will taste better than any of those horrifically dry pastries you get at the supermarkets. They somehow never fail to disappoint me. But these babies, particularly on the day of baking, are absolutely divine! They’re moist, oozingly sticky & just down right fantastic!

I hope this wasn’t too long a read for you all!

Until next time lovelies.

Miss KitchenMason

The ‘Fridge Clearing’ Frittata!

The 'Fridge Clearing' Frittata!So you’re in a rush, you have loads of leftover bits and bobs in the fridge to use but you want something that is healthy too… my frittata recipe ticks all those boxes! It’s the perfect lunch, brunch, breakfast or snack and easily adaptable to suit any palette or fridge. Here is what you will need to serve 2 as a main meal or 3 as a light lunch.

  • 1 tbsp Olive Oil + extra for greasing
  • 1/2 Small Onion, diced
  • 1 Sweet Red Pepper, chopped
  • 1 Garlic Clove, peeled & chopped
  • 2 Tomatoes, deseeded & chopped
  • 1 tsp Tomato Puree
  • 1 tsp Honey Mustard
  • 4 Large Eggs
  • 20g Parmesan, grated
  • 1 tbsp Fresh Chives, chopped
  • Salt & Pepper

NOTE: You can substitute any of the vegetables to what you fancy/have in your fridge.

Preheat your oven to 200°C/Fan 180°C

Lightly grease a 20cm/8″ sandwich tin and set to one side.

Heat a non stick frying pan over a medium heat. Add in the oil, when hot – add  the onions and gently fry until softened.

The 'Fridge Clearing' Frittata!Add the peppers & garlic to the pan and fry for a few minutes until the peppers just start to soften.

The 'Fridge Clearing' Frittata!

The 'Fridge Clearing' Frittata!Add in the tomatoes, tomato puree, honey mustard and season well with salt & pepper. Fry for a minute or 2 then remove from the heat and tip into the prepared sandwich tin.

In a jug, beat the eggs together with HALF the parmesan, all the chives and a generous helping of salt & pepper. Pour the mixture over the vegetables and mix a little with a fork.

The 'Fridge Clearing' Frittata!Sprinkle with the remaining parmesan and pop into the centre of the preheated oven for about 15 minutes or until cooked through & golden brown on top. Serve with a side salad.

The 'Fridge Clearing' Frittata!There you have it folks. A super quick dish that’s dispensed of all those leftover ingredients you didn’t know what to do with. Not to mention the fact that it’s healthy delicious AND cheap! What more could you want from a meal?

I hope you enjoyed the post my lovelies.

Until next time!

Miss KitchenMason


CroissantsThis week I tackled one of my favourite breads of all time… the croissant! It’s actually not that difficult to make, just a little time consuming. You need to set aside 2 days for these bad boys but oh my God, they’re so worth it! The recipe comes courtesy of the Silver Fox himself, Mr Paul Hollywood. If you haven’t been and bought his How to Bake cook book yet, you should definitely add it to your Christmas list! I have tried several recipes and not once have I been disappointed. From flour tortillas to cheese & bacon loaves, there’s a bread recipe to suit everyone’s tastes.

Without further ado, here is what you will need to make 12 Croissants

  • 500g Strong White Bread Flour
  • 10g Salt
  • 80g Caster Sugar
  • 10g Fast Action Yeast
  • 300ml Cool Water
  • 300g Chilled Unsalted Butter
  • 1 Egg, beaten (to glaze)

Tip the flour into either a stand mixer or a large bowl. Add the salt & caster sugar to one side of the bowl and the yeast to the opposite. Make a well in the centre and add the cool water.

If using a stand mixer, mix on low for 2 minutes until all the ingredients have come together to form a dough then mix on a medium speed for 6 minutes.

If doing by hand, mix the ingredients together to form a dough then knead on a lightly floured work surface for about 10-15 minutes.

The dough should still be quite firm. Roll into a ball, dust with a little flour then pop into a bag or cover loosely in cling film and place in the fridge for an hour to chill.

CroissantsOn a lightly floured surface, roll out the dough to a rectangle measuring 60 x 20cm. It should end up about 1cm thick.

CroissantsUsing a rolling pin, bash out the chilled butter to a rectangle measuring 40 x 19cm. If it starts to get a little messy, place in-between two pieces of cling film. If it starts to get REALLY messy, pop into the freezer for a minute to firm up slightly.

Try and be fairly accurate with the size as you want the butter to be distributed evenly throughout the dough after folding.

Place the flattened butter on the bottom two-thirds of the dough…

CroissantsFold the top third down over the butter…

CroissantsNow carefully cut the exposed butter (without cutting the dough underneath it) and place on top of the dough you have just folded over…

CroissantsFold the remaining exposed dough up over the top of the butter and pinch the sides together.

Place in a large plastic bag or loosely in cling film and pop in the fridge for an hour.

CroissantsNow you are ready for the next stage. With the short sides towards you, flatten the dough and roll out to a 60 x 20cm rectangle again. Fold the top third over…

CroissantsFold the bottom third on top to make a ‘book fold’…

CroissantsPut back into the bag/loose cling film and pop into the fridge for another hour.

Repeat this ‘Book Turn’ process 2 more times (chilling in-between) then leave in the fridge overnight. (Or for at least 8 hours.)

When you want to shape your croissants, remove the dough from the fridge. It should have puffed up a little.

CroissantsOn a lightly floured surface, roll out into a rectangle 42 x 30cm. Trim the edges to neaten.

CroissantsCut the dough lengthways into two strips…

CroissantsThen cut 6 triangles along each strip, measuring approx 12cm wide at the base and 15cm in height. (From the centre of the base to the point.)

CroissantsYou will be left with 4 ‘offcuts’ but don’t throw these away… I managed to get 4 mini croissants out of these!

When you’re ready to roll, press your hand down at the base a pull the point taut slightly.

CroissantsThen roll up into the traditional ‘croissant’ shape…

CroissantsPlace them on silicone or parchment lined baking sheets (you may need 2 or 3) and cover with bags. Leave to prove for at least 2 hours or until doubled in size.

CroissantsPreheat your oven to 200°C/Fan 180°C.

Lightly beat the egg and add a pinch of salt. Carefully brush the tops and sides of the croissants then bake in the preheated oven for 15-20 mins.

Try and cook them as long as you can, the darker the colour the better… but obviously not burnt!

Cool on a wire rack before filling your face. I like to eat them as they are, gently warmed or with big slices of ham & emmental cheese.

CroissantsI must say, these are probably the best tasting baked goods I have ever made! That beautiful buttery goodness… oh the buttery goodness… Mmmm… They are simply to die for and well worth all the effort! Far better than any shop bought croissants you can buy I assure you. Another amazing thing about making these yourself is the smell that flows through your house when you bake them. Oh my life! Incredible. Ok, so they’re not the healthiest snack in the world with all that butter in them BUT they are absolutely delicious. And as I always say, If you’re going to do something wrong… do it right!

And on that note my lovelies, I hope you enjoyed the post.

Until next time.

Miss KitchenMason

Spiced Scrambled Eggs

Spiced Scrambled EggsThis week I fancied trying something new for our Sunday morning breakfast. I came across this recipe on the good old BBC Good Food website and liked what I saw!

Here is what you will need to make enough for 2 hungry people:

  • 1/2 Onion, diced
  • 1/2 large Red Chili, sliced
  • 1 clove Garlic, chopped
  • Olive Oil
  • 4 Eggs, beaten
  • splash of Milk
  • 6 Cherry Tomatoes, seeds removed & quartered
  • Fresh Coriander, chopped
  • 4 Sliced of Toast to serve

Heat a little olive oil in a large non stick pan and pop your bread in the toaster ready for later.

Tip the diced onion, sliced chili & chopped garlic into the heated pan and fry for a minute or two until the onions have softened.

Frying the veg

Beat the milk into the eggs along with some salt & pepper then pour into the hot pan.

Making the scrambled eggsBegin moving the egg around until it is nearly cooked then throw in the chopped cherry tomatoes.

Adding the TomatoesContinue to cook until the eggs are the way you like them & the tomatoes are warmed through. Try not to overcook them though, you know this has happened when a watery liquid starts to seep out of the eggs.

Serve the eggs on the toast you made earlier & sprinkle with some freshly chopped coriander.

Spiced Scrambled EggsThen devour with a big cup of tea!

This one was a hit with me and the Mr. The tomatoes add a pleasant sweetness and the coriander gives a lovely freshness to the dish. All in all, a brilliant and quick breakfast recipe to add to the archives!

In other news this week, I have started to sell my cupcakes locally and have just published my new website Cakes by KitchenMason. You should go and check it out!

If you have any questions or would like to place an order, you can do so via the contact us page on the site or email me at

Hope you enjoyed the post guys n gals!

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

American Pancakes!

American PancakesIt’s pancake day on Tuesday!! Last year I shared a traditional English Pancake Recipe with you all. This year, I thought I would change it up and go for American pancakes.

They’re easy to make and you can literally top them with anything that takes your fancy. Bananas and maple syrup, raspberries, blueberries & yoghurt, golden syrup and icing sugar, peanut butter syrup… the list goes on. I myself, for some reason, always seem to prefer the savoury option. (Smothered in bacon and eggs- a stupendously indulgent breakfast!)

So today I’m going to share a simple recipe for plain American Pancakes that allows you to make them both sweet or savoury.

Here is what you will need to make about 6-8 10cm pancakes (enough to serve two with toppings):

  • 1 Egg
  • 75ml Milk
  • (15g) 1 knob of Butter, Melted
  • 75g Plain Flour
  • 1/2 tsp Baking Powder
  • 1/2 tbsp Caster Sugar (I prefer golden caster)
  • Pinch of Salt
  • Toppings of your choice!

Firstly, pop the milk and the egg in a bowl and whisk until it is really foamy – then add in the melted butter. (This will stop you from having to grease your frying pan later – less messy, less greasy, more healthy!)

American PancakesIn a separate bowl, sift in the flour and baking powder then add in the caster sugar & the salt.

Pour over the milk mixture and whisk furiously until it’s smooth and lump free. Transfer the batter to a jug to make it easier to pour into the pan.

American PancakesHeat a good quality non stick frying pan over a medium-high heat. Don’t be impatient here – the pan needs to be hot before you add the batter or it won’t work properly.

Carefully pour circles of the batter into the hot pan so they spread to about 10cm in diameter. (Don’t overcrowd the pan but you can cook 2-3 at once depending on the size.)

American PancakesAs soon as the batter starts to bubble on the top – flip them over. Don’t try and do it before this happens or you will land yourself in a bit of a kerfuffle. (Speaking from experience!)

American PancakesThey will only need about another minute until they’re cooked – keep an eye on them. They should end up a deeply delicious golden colour.

American PancakesWhen they are cooked – you can wrap them in foil and pop into the oven to keep warm whilst you cook the rest of the batter and sort your toppings.

Stack the pancakes on a plate with your favourite toppings and devour immediately!!

American PancakesI absolutely love treating myself and the Mr to this for breakfast – it’s one of my favourites. But then again, weekend breakfasts are my favourite meal EVER! If I could get away with eating breakfast for my 3 meals a day I’m sure I probably would.

Hope you all have fun tossing your pancakes on Tuesday!

Until next time.

Miss KitchenMason

Inside Out Grilled Cheese & Bacon Sandwich!

Inside Out Grilled Cheese & Bacon Sandwich!Last Saturday was my 26th Birthday – as a result, this post has been slightly delayed due to a massive hangover! (As was expected to be honest.) I have literally had the best Birthday I have had in ages though. Being totally spoilt by the Mr & partying with friends & family – I couldn’t have wished for a better Birthday. So a MASSIVE shout out to everyone who came to celebrate with me – I had a blast – thank you!

So! Back to the munch. This little beaut is an awesome breakfast, brunch, lunch or snack. I know I said “grilled” but it’s actually fried. It derived from America and they always seem have different terminology to us Brits! To be honest though – anything with bacon and melted cheese in it is going to be freakin’ awesome!

What you will need to make 3 Sandwiches

  • 6 Large slices of White Bread
  • 3 tbsp Butter
  • approx 200g Cheddar Cheese, grated
  • 6 Slices of Bacon

First you need to cook your bacon. I have recently found a great, mess free way of cooking bacon that still gives the perfect crispy edges. Cover a baking sheet with foil and lay the strips of bacon on it. Place into a COLD oven and then turn up to 200°C/Fan 180°C. It should take about 20 minutes for the fat to render and go crispy. Turn halfway to make sure both sides cook evenly. I also find that tipping out the juices halfway helps. When cooked, leave to one side. And this way – you won’t even need to wash the baking sheet – see, mess free!!

Ok, next up, melt a tablespoon of butter in a large non stick frying pan. When the butter starts to froth, lay in two slices of white bread.

Whilst the bread is still in the pan – take some grated cheese and spread it across one slice then top with 2 slices of bacon.

Inside Out Grilled Cheese & Bacon Sandwich!


Inside Out Grilled Cheese & Bacon Sandwich!


Whilst the bread is still in the pan - take some grated cheese and spread it across one slice then top with 2 slices of bacon.Using a spatula, place the other slice of bread on top to make a sandwich. Press down firmly with the spatula to bond it all together.

Inside Out Grilled Cheese & Bacon Sandwich!Now sprinkle some more cheese on top of the sandwich and press in firmly.

Inside Out Grilled Cheese & Bacon Sandwich!… Then in one quick motion using the spatula – flip the sandwich over. (It’s not as tricky as it sounds – the butter should help the cheese stick quite well to the bread.)

Now after a minute or so – gently start to lift the edges of the sandwich with your spatula. Look to see if the cheese has gone crispy & lightly golden. When it has, sprinkle some cheese on the top, press and flip again. Fry until the cheese is crispy.

Inside Out Grilled Cheese & Bacon Sandwich!When the cheese is crispy on both sides of the sandwich and the cheese in the middle has melted – remove from the pan, slice the sandwich in half and devour without a moments hesitation!!

Inside Out Grilled Cheese & Bacon Sandwich!I know it’s not healthy and I know it’s not nutritional but  just look a that cheesy bacony goodness! I mean seriously, it’s so bloody delicious I could have eaten another two! It also turned out to be part of a surprisingly great hangover cure! This is a breakfast I have made before and will definitely make again.

I hope you enjoyed the post guys n gals!

Until next time – au revoir.

Miss KitchenMason

The Mr’s Birthday & My 1yr Blogiversary!

As I’m sure I’ve made you all aware, this weekend was a special one. Not only was it the Mr’s birthday but it was also something of a personal milestone. I have been blogging for a whole year! I wrote my very first KitchenMason post a whopping 365 days ago. I remember when I was writing that post and thinking to myself that it was probably just a whimsical thing and assumed I would give up after a few months. But here I am one year down the line and I still have tons of ideas and recipes I want to share with you guys! *one proud lady!*

So to mark these celebrations, we went out to dinner at a lovely local restaurant on Saturday night (See my review HERE) and I made Dan a 3 course birthday meal on Sunday night.

After hours of the two of us searching our favourite food sites & blogs, Dan finally decided what he wanted me to cook for him. It all starts with my new favourite breakfast.

The Breakfast: Eggs In Clouds

This little beaut comes courtesy of Every Day with Rachel Ray. It couldn’t be simpler to make and is probably the tastiest breakfast I have eaten to date! Here is what you will need to serve 2 people. (Easily doubled)

  • 2 Eggs
  • 4 slices Streaky Bacon
  • 2 tsp Chives, dried
  • 20g Parmesan, grated
  • Pepper

Preheat your oven to 220°C/Fan 200°C and line a tray with baking paper.

Separate the eggs putting the whites in a large bowl and the yolks in two individual small bowls/glasses.

Cook the bacon (using whatever method you prefer) until it’s crispy. Chop into small pieces.

Using an electric hand whisk, whip the whites until stiff then carefully fold in the bacon, chives & parmesan.

Form into two mounds on the prepared baking tray, making a well in the centre to add the yolks later. Put into the oven for about 4 minutes.

Remove from the oven and add the yolks into the wells & season with pepper. Put back into the oven for another 4 minutes or until the yolks are just set.

We had ours on top of a slice of buttered toast and it was delicious!! I can’t believe I have never come across this recipe before but am so glad that Dan found it. I’ll definitely be making this one again, it’s so tasty and easy to make!

Onwards and upwards! Time for the evening meal.

The Starter: Buffalo Chicken Taquitos

This recipe is from the Taste & Tell blog.

I’ll be honest from the start, as an appetizer, this was far to big. (Even though we are greedy gits and ate it all anyway!) If I use this as a starter again I would probably half the recipe and slice the taquitos into smaller pieces. Having said that though, it would make the perfect sized lunch!

Here is what you will need to make enough for 2 as a lunch or 4 as a starter.

  • 2 x Chicken Breasts
  • 55g Cream Cheese
  • 2 tbsp Buffalo Sauce
  • 50g Monterey Jack, grated
  • 10g Blue Cheese, crumbled
  • 4 small Torilla Wraps

Preheat your oven to 200°C/Fan 180°C.

Season both sides of the chicken breasts with salt & pepper, place in a tray and cover with foil. Put in the oven for about 15-20 minutes or until cooked through.

Place the chicken in a bowl and shred using two forks back to back. Add the cream cheese, buffalo sauce, monterey jack and blue cheese into the bowl and mix well.

Now at this time of year in the UK, i struggled to get a hold of monterey jack cheese so used gouda as a substitute. You could also use muenster or samsoe.

Divide the mixture evenly between the 4 tortilla wraps and form lines of the mix down the centres of each one.

Carefully roll up and place seam side down on a baking tray. Spray with cooking spray and sprinkle with some salt. Place in the oven for about 20 minutes until golden and crispy on top.

I had mine with a sweet chilli dip & Dan poured lashings of his Franks Hot Sauce onto his. They were really scrumptious! Asides from the minor portion size error, I was pleasantly surprised with this recipe. Another one that will be used again in the future me thinks!

The Main Course: Oven Baked Risotto

This is a recipe that I have made before from the BBC Good Food website.

Dan really liked it the first time around and we haven’t had it for a long time so he requested that I try it again. I have tried to make stove top risottos before but they’ve all ended up being binned and swapped out for a take away! When I first saw this recipe I was intrigued to think I may have found a cheat, fool proof way to make a risotto. And I had!! This is what you will need to make enough for two people.

  • 125g Bacon
  • 1/2 Onion, finely chopped
  • knob of Butter
  • 150g Arborio Rice
  • Quarter of a glass of wine (optional)
  • 75g Cherry Tomatoes, halved
  • 350ml Chicken Stock
  • 25g Parmesan, grated

Preheat your oven to 200°C/Fan 180°C.

Using a large, ovenproof pan or casserole dish (with a lid), fry the bacon and cook until crispy. Then add the onions & butter and cook for 2-3 minutes until softened.

Add the rice and stir to coat. If using, (and I highly recommend it!) add the wine and cook until absorbed.

Season with salt & pepper then add the halved cherry tomatoes and the hot chicken stock. Stir to mix well then cover with a lid and place in the oven for approx 20 minutes or until all the liquid has been absorbed.

Stir through most of the parmesan and use the rest for sprinkling on top.

This must be the easiest most  fool proof recipe for risotto in the whole world! Having tried so many failed attempts before, I do love this one.

It’s simple, time efficient and super tasty! A good family pleaser recipe.

The Dessert: Peanut Butter & Chocolate Brownies

There are SO MANY recipes out there for peanut butter & chocolate everything that it was so hard to narrow It down to one. If it was up to me, we’d have been having dessert for starter, dessert for main course & dessert for dessert! As it happens, the decision was in Dan’s capable hands and he chose a recipe from the Burn Me Not blog.

Be warned, this makes a lot of brownie! Here is what you will need to make about16-20 pieces.

  • 3 Eggs
  • 225g Butter
  • 2 tsp Vanilla Extract
  • 45g Golden Caster Sugar
  • 155g Plain Flour
  • 75g Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 175g Chocolate Chips

Peanut Butter Layer:

  • 450g Cream Cheese
  • 125g Smooth Peanut Butter
  • 55g Golden Caster Sugar
  • 1 Egg
  • 2 tbsp Milk

Preheat your oven to 200°C/Fan 180°C and spray an 11″ x 7″ tin with cooking spray.

In a large bowl, cream the butter with an electric hand mixer until smooth then gradually beat in the eggs one at a time. Add the vanilla extract.

In another large bowl, sift in the flour, cocoa powder, baking powder and add the sugar & salt. Mix well.

Gradually add the flour mixture to the egg mixture until just combined then add in the chocolate chips.

Spread the mixture into the bottom of the prepared tray but reserve 3-4 tbsp for marbling later.

Peanut Butter Layer

In a large bowl, beat together the cream cheese, peanut butter & golden caster sugar with an electric hand whisk until smooth.

Gradually beat in the egg and milk until just combined then carefully spread over the top of the chocolate mixture.

Drop spoonfuls of the reserved chocolate batter on the top and swirl around with a skewer/knife.

Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.

When cooked, cool completely on a wire rack and then keep in the fridge until needed. This brownie actually tasted better once it had been in the fridge overnight.

This was the perfect end to a perfect weekend of celebration and foodie heaven! I’ve never really been a huge fan of peanut butter but with the sweetness and the gooey richness of the chocolate brownie base, it works really well. I would recommend making it the day before and refrigerating overnight though. It somehow stops it from being quite so sickly and makes it a great deal more enjoyable! I love the marbling effect on the top too, it’s very pleasing to the eye.

Well there you have it chums, Dan’s Birthday dinner cooked by yours truly. I enjoyed every second of this weekend. (Cooking the meal would have been even more enjoyable had I not had so much to drink the night before though!!)

In other exciting news this week, my non traditional Apple Pie recipe has come in amongst the top 10 of the “Bake It Yourself: No.1 Baker – Perfect Pie” competition! I couldn’t believe it! I entered it on a whim and somehow came in the top 10!

I need YOUR HELP though! I haven’t won just yet, I need you guys to vote for me. Head on over to the Bake It Yourself Facebook page, click on the “BIY No.1 Baker” picture at the top then “View Entries.”

Mine is the Apple Pie with a heart in the middle drizzled with custard. I am currently in second place but would love your support! It only takes a minute and I would love you forever!!

Well that’s all for now comrades!

Much Love

Miss KitchenMason

Croque Madame Muffins

Just in case you haven’t gathered from KitchenMason’s Facebook page by now, I LOVE Sunday breakfasts! It’s the one day in the week that I can really get my cook on with all my favourite ingredients! I mean, pretty much everything that you can cook for breakfast, in any combination, tastes amazing. You’ve got bacon, eggs, breads, ham, tomatoes, sausages, cheese… the list goes on. Need I say more?

I inadvertently came across a programme ages ago called “The Little Paris Kitchen.” The chef is a lady called Rachel Khoo and she made a breakfast called “Croque Madame Muffins.” I remember thinking that they looked amazingly delicious and noted that I must try them at some point.

I was browsing for new breakfast ideas this morning and unexpectedly came across the recipe for these little beauts. Thought I would have a crack at it. This is what you will need to make 4 Muffins.

  • 4 Slices of Fresh Bread
  • Butter, melted (for brushing)
  • 1-2 slices Ham or Bacon
  • 4 Eggs, small

For the Cheese Sauce

  • 1 tbsp Butter
  • 1 tbsp Plain Flour
  • 200ml Milk
  • 1/2 tsp Mustard
  • 1/2 tsp Nutmeg
  • 30g Strong Cheese, grated

Preheat your oven to 180°C.

To make the cheese sauce, melt the butter in a pan and then add the flour. Stir constantly for a few minutes. Don’t panic when it goes all lumpy, stick with it and just keep it moving. After a couple of minutes, gradually add the milk bit by bit and whisk constantly until all the milk is used up. If it is still too thick, just add a little more milk. Take off the heat & add the mustard, nutmeg and season to taste with salt & pepper. When it’s cooled slightly, stir in most of the cheese but reserve some for sprinkling later.

To make the “cups”, cut the crusts off each slice of bread and flatten both sides using a rolling pin. Brush both sides lightly with the melted butter and carefully push each slice into a muffin tin. If the corners stick out a lot, tuck them in or they will probably burn.

Lay some ham or cooked bacon into the bottom and top with an egg. Be careful here though as they may not be big enough to take a whole egg. If that’s the case, just leave out some of the egg white.

Next, top with a tablespoon of the cheese sauce you made earlier and sprinkle over some cheese. Put into the oven for about 15 minutes.

When done, carefully remove from the muffin tray and sprinkle over some cracked pepper.

These little delights are just as tasty as they look! If you have the time, I implore you to give them a try. You won’t regret it!

Hope  you enjoyed the post. As always, if you like what you see, enter your e-mail in the “sign up for yummy updates” box to ensure you never miss a tasty post!

Until next time kiddos.

Miss KitchenMason