Category Archives: Breakfast

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 (makes 2x decent sized stacks):

  • 1 Egg
  • 75ml Milk
  • 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!)

Making the BatterIn 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 Pancake BatterHeat 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.)

Cooking the 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!)

When the Pancakes Bubble on Top - Flip Them Over

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

Cooking 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.

American Pancakes with Bacon & Eggs

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

I absolutely love treating myself and the Mr to this for breakfast – it’s one of my all time 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!

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 fin 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.

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

Bacon and Cheesy Goodness!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.

Fried Sandwich!Now sprinkle some more cheese on top of the sandwich and press it in.

Melty Melty Cheese!… 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.)

Halfway There!Now after a minute or so – gently start to lift the edges of the sandwich with your spatula.. When the whole sandwich moves – you should be able to hear if the cheese has gone crispy. In which case – sprinkle some cheese on the top and flip again. Fry until the cheese is crispy.

Crispy Cheesy Fried Goodness!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 hesitation!!

Inside Out Bacon & Cheese Grilled 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 did turn out to be part of a great hangover cure though – one 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

Baked Eggs, Ham & Tomato!

Want something different for breakfast? Bored of having just a bowl of cereal or some toast? This is what you’ve been looking for! Me and the Mr love this breakie. It’s tasty, filling & wholesome. A great way to start to your day! Here is what you will need to make 2 servings:

  • 1 Garlic clove, finely chopped
  • 1 tin Chopped Tomatoes
  • 2-3 slices of Ham
  • 1 tsp Basil, dried
  • 1/2 tsp sugar
  • 2 Eggs
  • Salt & Pepper
  • Bread of your choice, to serve

Preheat your oven to 180°C.

Fry the garlic in a little oil in a heavy bottomed saucepan for a minute or two then add the chopped tomatoes.

Add the basil, sugar and salt & pepper to taste. Then simmer for about 10-15 minutes to reduce it down.

Meanwhile, chop your ham into small pieces and place into two small serving bowls.

When the tomatoes are at your preferred consistency, pour into the serving bowls and mix with the ham.

Carefully crack an egg onto the top of each bowl and pop into the oven on a baking tray for 10-15 minutes.

Serve with a bread of your choosing. I like to have soldiers with mine.

So there you have it. A simple, tasty breakfast that will definitely tide you over until lunch!

Enjoy.

Miss KitchenMason

 

Boiled Egg & Soldiers!

A British classic & my favourite breakfast recipe of all time! Thanks to Delia I will never have  a yolk that is not runny ever again.

What you need:

  • Eggs (room temp if poss)
  • Bread
  • Butter/Margerine

Bring a pan of water  to the boil. Make sure there is enough water to cover the eggs.

Carefully put the eggs in the water and boil for 1 minute.

Put a lid on the pan, take off the heat and leave for between 6 – 8 mins. I have a gas hob & metal pans and I find 6 mins 30 secs to be perfect for how I like my eggs. It may take a couple of goes for you to get it exactly how you like them, it’s just a case of adapting to your own oven/pans. I used to have an electric hob and it needed 8 minutes for how I liked them.

Note! At most I will put 4 eggs in the pan at any one time, otherwise it affects the cooking times and you could end up with undercooked eggs.

Whilst the eggs are sitting to one side, toast whatever bread you fancy and cut into soldiers.

Then put it all on a plate, crack the tops off the eggs & devour quite possibly the most satisfying breakfast of all time.

Simples!

Miss KitchenMason


Pancakes!

It’s pancake day on Tuesday, yay! They’re super simple, super easy and you can put whatever toppings you like on them! Sweet or savoury, pancakes make for a delicious breakfast, dinner or pudding!

I consulted a good old fashioned kitchen must have for this one, the Be-Ro book. Here is what you will need to make about 8 x 17cm ø pancakes.

  • 100g Plain Flour
  • Salt, pinch
  • 1 Egg
  • 250ml Milk
  • Butter (for cooking fat)

Sieve the flour into a large bowl then make a well in the centre.

Add the egg into the middle, mix with a wooden spoon and gradually stir in the milk until all the flour is fully incorporated and there are no lumps.

Slowly stir in the rest of the milk. You should end up with a consistency like single cream.

Tip! I poured the batter into a jug, making it easier/less messy pouring into the pan.

Melt a small amount of butter in a pan, then add enough batter to cover the bottom.

When golden brown underneath, if you’re daring, flip it, or if you’re boring like me turn over with a large spatula.

When it’s cooked and golden brown on both sides, slide onto a plate and top with whatever you like!

I opted for the savoury option and had crispy bacon, cream cheese & chives on mine.

My other half went for Nutella spread & cream.

As it happened, I was rather tempted by this so I had one as my last pancake : D

Pancakes for dinner and pancakes for pudding = a happy lady!

What are your favourite toppings?

Miss KitchenMason

Egg McMuffin!

Want to surprise your other half with breakfast in bed on Valentines day? Try something different, a home made Egg McMuffin! Yes, home made! It’s not only super easy, it’s delicious too!

What you will need:

  • 2 x English Muffins
  • 2 Eggs
  • 2 Cheese Slices
  • Bacon (Optional)

You will need a special piece of equipment for this one but fear not! They are dirt cheap. They’re called Egg Rings, here’s an idea of what they are on Amazon. I use the metal kind but I’m sure the silicone kind is just as good.

(There is a secret way to make them in a microwave without the need for egg rings, see the end of the post for details)

Cut your muffins in half and pop in the toaster.

Heat a little oil in a non stick frying pan and put in the rings.

Carefully crack the eggs into the rings and pop the yolk.

Wait until its cooked enough to hold its shape then carefully remove the rings and flip over for a few seconds to cook the top.

Then put the eggs in the lightly toasted muffins and top with the cheese slices. If you want a more authentic McDonalds taste then the cheapest cheese slices you can find are definitely the way to go!

These babies are even better when you make them into Bacon & Egg McMuffins. Simply do all the same steps above but fry some bacon and add it right in there. YUM!

You can also make these in a microwave without the need for any egg rings. I personally favour the egg ring method though as the microwaved version can sometimes taste slightly rubbery.

All you need to do is get a microwave safe container in the shape of the muffins, crack an egg in the bottom and pop the yolk.

Set your microwave for 1 minute but open the door after 30 seconds. Check every 10 seconds after this until cooked through.

Make sure to pop any bubbles that crop up in the egg as these have a tendency to explode fairly easily! Not fun to clean up I can assure you.

And there you have it! Super easy, super tasty home made Egg McMuffins/Bacon & Egg McMuffins.

Go forth and be romantic!

Miss Kitchen Mason