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!

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!

Judge Fro Fru & Giveaway!

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

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

Me and the Mr had a go ourselves…

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

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

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

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

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

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

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

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

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

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

 

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

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

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress  (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

It really is that easy!

Competition is open to UK residents only and closes on Saturday 23rd August at 1pm.

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

Good luck lovelies!

Miss KitchenMason

Stellar ‘Bakers Dozen’ Giveaway!

Stellar Bakers Dozen Competition

I’m SO excited to announce that the fantastically lovely people over at Stellar have been kind enough to give me a complete set of James Martin’s new ‘Bakers Dozen’ cookware to giveaway to one of you lucky blighters!

That’s right, the ENTIRE set! That’s 13 pieces of superb, heavy quality cookware worth over a whopping £260!!

The prize includes:

- Small baking Tray
– Large baking Tray
– Small Roasting Tray
– Large Roasting Tray
– Square Cake Tin
– Rectangular Cake Tin/Roasting Tray
– Round Springform Cake Tin
– Square Loose Bottomed Cake Tin
– 2lb Loaf Tin
– 3lb Loaf Tin
– Swiss Roll Tin
– Muffin/Cupcake Tin
– Loose Bottomed Flan Tin

So! Fancy getting your hands on this unbelievable prize? It’s simple.

 

All you have to do to enter is one of the following options.

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.

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.

 

And it really is that easy!

Competition is open to UK residents only and closes on Saturday 21st June at 2pm.

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

Good luck lovelies!

Miss KitchenMason

Cookie Dough Fudge & Judge Giveaway!

Cookie Dough FudgeThe lovely John Whaite has only gone and published another book! John Whaite Bakes At Home. And I must say, it’s absolutely beautiful from start to finish. After pawing over the pages for the first time, I saw this little beauty and knew it was the first recipe I was going to make from this delightfully charming book.

Cookie… dough… fudge. Oh yes, you heard me. All in one amazing piece. Sounds epic right? Well it bloomin’ well is!

Here is what you will need to make about 25 drool inducing pieces.

For The Cookie Dough

  • 75g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 40g Light Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Golden Syrup
  • 125g Plain Flour
  • 75g Dark Chocolate Chips *

For The Fudge

  • 150ml Whole Milk
  • 150ml Double Cream
  • 250g Golden Caster Sugar
  • 100g Light Brown Soft Sugar
  • 100g Unsalted Butter, cubed
  • Pinch Salt

Equipment

  • 20cm/8″ Square Cake Tin (or silicone)
  • Sugar Thermometer

*Don’t be tempted (as I almost was) to switch out the dark chocolate chips to milk chocolate. The fudge is already so sweet that you actually need the bitterness of the dark chocolate to cut through it. It just works, trust me.

Grease & line your cake tin with baking paper if using a metal tin.

To make the cookie dough, put the butter & sugar in the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until light & fluffy.

Cookie Dough FudgeAdd in the vanilla and golden syrup then mix well. Sift in the flour, add the dark chocolate chips and mix until a firm dough forms.

Cookie Dough FudgeRoughly divide the dough into 25 portions and roll into little balls. Place on a baking tray and pop into the freezer for at least 30 minutes.

Cookie Dough FudgeMeanwhile, let’s crack on with the fudge.

Put all the ingredients (except for the salt) into a large, heavy based saucepan.

Cookie Dough FudgeOk, it doesn’t look pretty now, but just you wait!

Place over a medium heat and stir occasionally until everything has dissolved. Bring to the boil and allow to bubble until it reaches 118°C on a thermometer. (About 15-20 mins or so.)

For details on how you could win your very own Judge 3 in 1 digital scale & thermometer (plus other goodies!) see the end of this post.

Cookie Dough Fudge

Cookie Dough FudgeWhen it has reached temperature, remove from the heat and stir in the salt.

Cookie Dough Fudge

Cookie Dough FudgeAllow to cool for a minute or two then give it a stir and pour into the prepared tin/silicone mould. Spread out evenly using the back of a spoon.

Cookie Dough FudgeThen take the cookie dough balls out the freezer and evenly dot them into the fudge.

Cookie Dough FudgeLeave to set at room temperature. (To be sure, leave for a couple of hours or better yet, overnight.)

John advises not to put this in the fridge as it will sweat and generally not end up being very nice.

Once the fudge has set, slice into 25 pieces and store in a metal tin lined with baking paper.

 

Cookie Dough FudgeI mean, isn’t that a thing of beauty? Definitely something you will want to share with friends, family & co-workers. Take it from me, you ain’t eating all this yourself! You’d probably land yourself in some sort of sugar induced food coma!

But seriously, the surrounding fudge is so beautifully soft & sweet, then you bite into the cookie dough and those dark chocolate chips… just little bites of pure, indulgent, heaven!

If you are going to treat yourself to a new cook book in the near future, I would put John Whaite Bakes At Home at the top of your list. It’s filled to the brim with his delightfully creative & alluring sweet and savoury bakes. And not to mention his writing style which is exquisitely charming. If I dare say it, it’s even better than his first book!

Judge Competition April 2014

Previously in the post I mentioned this fabulous Judge 3 in 1 digital scale & thermometer. As you can see, it’s an extremely useful & versatile gadget to have in the kitchen! It was particularly handy when making this fudge, as you can actually set an alarm to go off when it reaches your desired temperature, how awesome is that?! So even if you are distracted by a million and one other things, your fudge or even your Sunday roast won’t be ruined thanks to this fab piece of kitchen tech.

Courtesy of the lovely folks over at Judge, one of you lucky lot will win a fantastic 3 in 1 digital scale & thermometer along with a complete range of the new, eco friendly BioChef utensils, a non-slip oven mitt & a non-slip pot holder.

All you have to do to enter is one of the following two options.

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

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

And it’s as simple as that!

Competition is open to UK residents only and closes on Saturday 17th May at 2pm.

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

Well I hope you enjoyed the post this week my lovelies, until next time – good luck!

Miss KitchenMason

Win Tickets to The Cake & Bake Show!

Cake & Bake Show Manchester 2014 CompetitionHello my lovelies, I have an exciting competition for you! One lucky person will win a pair of tickets to The Cake & Bake Show in Manchester!

The show takes place next weekend from Friday 4th April to Sunday 6th April and tickets are valid for any one of these days.

 

It’s quick & easy, all you need to do is:

LIKE the KitchenMason Facebook page

and

SHARE this competition photo

Simples!

 

Competition is open to UK residents only and closes tomorrow on Sunday 30th March at 8pm. The winner will be announced on the KitchenMason Facebook page shortly after.

So get Liking and Sharing – Good luck everyone!

Miss KitchenMason

 

Ginger & White Chocolate Tart & ‘John Whaite Bakes’ Competition!

Ginger & White Chocolate TartI spied this recipe in the John Whaite Bakes (GBBO 2012 winner) recipe book a while ago and have wanted to make it ever since. Having still not come up with an excuse to make it, today I thought well sod it. I want to eat it. Isn’t that a good enough excuse?!

Here is what you will need to make this simple yet beautiful dessert. (Serves approx 8-10)

  • 400g Gingernut Biscuits
  • 100g Salted Butter
  • 400g White Chocolate
  • 400g Double Cream*
  • 2 Eggs

Equipment

  • a 10″ loose bottomed flan tin

* FYI 400g of double cream is the same as 400ml.

First things first – preheat your oven to 150°C.

In a food processor, blitz the biscuits along with the butter until you reach a fine crumb/sandy consistency.

Tip the lot into the flan tin and press into the base & sides with the back of a spoon. Pop into the fridge until needed later.

Ginger & White Chocolate TartChop the white chocolate and throw into a large glass bowl.

Gently heat the cream until it starts steaming (right before boiling point) then pour over the chocolate.

Ginger & White Chocolate TartAllow to sit for a minute then, using a whisk, stir the mixture until thick and smooth. Leave to cool for 5 minutes then beat the eggs and mix into the cream.

Ginger & White Chocolate TartSet the prepared base onto a shelf in your oven, then carefully pour the cream filling into it. It’s far easier to do it this way rather than having to move it when full – making it highly likely you will spill some over the edge. (Much like I did!)

Ginger & White Chocolate TartBake for about 35-40 minutes until set. (It will have a slight wobble to it but will feel slightly firm when pressed in the centre.)

Allow to cool completely in the tin before attempting to remove.

Ginger & White Chocolate TartAnd it’s literally as easy as that! Keep this beauty in the fridge until you’re ready to serve with lashings of yet more cream!

In other exciting news, how would you like to get your mitts on a signed copy of John Whaite Bakes?

John Whaite BakesThat’s right. One of you lucky lot will win a copy of John Whaite’s debut recipe book, signed by the man himself!

All you need to do to enter, is leave a comment on this post stating why you should win.

And that’s it!

Competition is open to UK Residents only (sorry everyone else!)

Ends on Sunday 15th December at 2pm. The winner will be announced later than day.

Hope you all enjoyed the post and good luck my lovelies!

Miss KitchenMason