Slow Cooker Pulled Pork

Slow Cooker Pulled PorkThis is a recipe I have been trying to master for a long time now and I think I’ve finally cracked it! It’s so cheap to make, so easy to make & unbelievably tasty! Have I sold it to you yet? Good! Let’s get started.

Here is what you will need to make enough for approx 6-8 generously sized sandwiches.

  • 1 1/2 tbsp Paprika *
  • 1 tbsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dried Thyme
  • 85g Honey
  • 2 tbsp/30ml Red Wine Vinegar
  • 2 tbsp BBQ Sauce
  • 1 1/2 tbsp Olive Oil
  • 1 Onion
  • 1kg Boneless Pork Shoulder Joint (Fat on)

*If you can, use a good quality, smoked paprika – it will make all the difference.

Equipiment

  • Slow Cooker (mine is 3.3 litre)

Let’s start with the marinade.

In a small bowl, mix together the paprika, salt, pepper, cayenne, garlic & thyme.

Slow Cooker Pulled PorkThen add in the honey, red wine vinegar, BBQ sauce & olive oil. Give it all a good mix and set to one side.

Slow Cooker Pulled PorkPeel & slice the onion in half then place at the bottom of the slow cooker, face down.

Slow Cooker Pulled PorkSlice the pork joint in half and place on top of the onions. (Leave the fat on, it adds a great deal of flavour & is easily removable once cooked.) Then pour over the marinade. Try to cover as much meat as possible – it doesn’t matter if some of it falls to the bottom.

Slow Cooker Pulled PorkLastly, pop the lid on and cook on low for about 6 hours or until the meat just falls apart.

Slow Cooker Pulled PorkWhen it’s ready. Turn the slow cooker off and transfer the meat to a large bowl.

Remove the fat, then using 2 forks back to back – shred the meat.

Slow Cooker Pulled PorkDon’t forget about those onions! Take them out, finely dice them (be careful, they’ll be a bit slippy) and add them straight back into the meat.

Then pop the whole lot back into the slow cooker along with those gorgeous juices. Give it a good mix and you are good to go!

Slow Cooker Pulled PorkIf there is a little too much juice for your liking – simply put the slow cooker on high but leave the lid off. Cook until it’s the consistency you want (it shouldn’t take too long) and stir occasionally.

Then serve warmed in crusty cobs or mini ciabattas with a generous helping of coleslaw. (Use gluten free is you are coeliac.)

Slow Cooker Pulled PorkDidn’t I tell you it was easy? It’s the perfect addition to your summer BBQ. Spend 5 minutes preparing it in the morning then leave the slow cooker to do all the hard work for you. Genius! I guarantee your guests will fall in love with both you and the pork!

Considering how heavenly this is, it really is SO cheap! I had all the spices in my cupboards already and the meat cost me less than £3. Now that’s the kind of maths I like to do. Bargain!

In other news, have I told you about Stellar/James Martin’s new soft grip tools range? No?Stellar James Martin Soft Grip Tools

Stellar James Martin Soft Grip ToolsBefore the cynical among you ask, no they’re not paying me to say this. I genuinely love Stellar cookware and have used their stuff since I’ve ruled my own kitchen! It really is fantastic quality. But then, you wouldn’t expect anything less from products that come with a lifetime guarantee though would you?

This range is no exception. Their soft grip handles make them extremely comfortable & safe to use. Not to mention how robust they feel in the hand. Just picking them up – you know they’re not the usual cheap cack you get from the supermarkets and that they’re definitely going to last. I for one, will be using them all the time! If you want to know more, check out the Stellar site HERE.

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

Miss KitchenMason

Chocolate Mousse Brownies

Chocolate Mousse BrowniesOk ok I know! So I’ve gone a little brownie mad. I’m sorry, I promise I’ll make something new for you next week. But let’s be truthful, can you honestly give me one good reason why I shouldn’t  take it one step further? I mean, look at that picture… don’t you just want to bury your face in all it’s gorgeously gooey chocolate glory??

Of course you do!

I won’t keep you waiting any longer, here is what you will need to make your dreams come true. (Or just 16 delicious pieces… whatever.)

For the Brownie

  • 200g Unsalted Butter, Room Temp
  • 250g Dark Chocolate (good quality)
  • 100g Milk Chocolate (good quality)
  • 3 Eggs, Room Temp
  • 250g Dark Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 50g Doves Farm Gluten Free Self Raising Flour *

For the Mousse

  • 1 tsp Gelatin Powder
  • 120g Dark Chocolate
  • 300ml Double Cream
  • 1 tbsp Golden Caster Sugar

To Finish

  • 50g White Chocolate for Drizzling, Optional

Essential Equipment

  • 20cm/8″ Square Baking Tin
  • Electric Stand Mixer or Electric Hand Whisk

* If you don’t require a gluten free recipe, regular self raising flour will work just fine.

Preheat the oven to 190°C/Fan 170°C.

Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)

Ultimate Chocolate BrownieIn a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.

Ultimate Chocolate BrownieEither in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.

Ultimate Chocolate BrownieAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Ultimate Chocolate BrownieIn thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.

Ultimate Chocolate BrownieOnce all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.

Ultimate Chocolate BrowniePour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.

Ultimate Chocolate BrownieTransfer to a wire rack to cool completely. Don’t rush this, it has to be virtually cold before you can put the mousse on otherwise it will just melt and get very messy.

Ultimate Chocolate BrownieOnce cooled, using the back of a metal spoon, press the brownie edges down into the sides of the tin and flatten any cracks throughout the centre. You don’t want any gaps for the mousse to fall in. (At the same time, don’t press so hard that you squash the brownie.)

Chocolate Mousse BrowniesNow, let’s crack on with the mousse.

In a small bowl, sprinkle the gelatin over 1-2 tsp of cold water and set to one side to soften.

Finely chop the chocolate and place into a glass bowl.

Chocolate Mousse BrowniesIn a small saucepan, heat 100ml of the double cream gently over a low heat. Once steaming hot (but not boiling) pour over the chocolate and leave for 1-2 minutes to melt.

Beat with a wooden spoon until smooth and shiny then add in the softened gelatin and stir until dissolved.

Chocolate Mousse BrowniesUsing an electric stand mixer with the whisk attachment or a large glass bowl with an electric hand whisk, whisk the remaining 200ml of double cream until soft peaks form. (Be careful not to over whisk here, keep an eye on it.)

Chocolate Mousse BrowniesAdd half of the cream into the chocolate and gently fold in using a spatula, until the mixture is all the same colour.

Chocolate Mousse BrowniesRepeat the same process with the remaining cream until you get a thick but loose mousse.

(That totally reminded me of this hilarious advert!)

Chocolate Mousse BrowniesQuickly pour the mousse over the cold brownie and smooth with the spatula or the back of a spoon.

Cover with cling film and leave in the fridge to set for a minimum of 2 hours. (Better overnight if you have the time.)

Chocolate Mousse BrowniesOnce the mousse has set, cut into 16 pieces. If you are as picky as me, wipe the knife inbetween each cut to keep those beautiful clean edges. Otherwise, just go for it!

Then if you fancy it, either in the microwave or a glass bowl set over a pan of barely simmering water, melt the white chocolate. Pour it into a piping bag, snip the end and drizzle over each brownie. It should set fairly quickly if the brownie has not long come out the fridge.

Chocolate Mousse BrowniesIn my opinion, the brownies are a much better texture when at room temperature. I allowed mine to sit on the side for an hour or so before serving and they were absolutely divine!

Ok, so they’re a labour of love, but let me assure you, these babies are TOTALLY worth it! The brownie is rich & gooey and the mousse is lovely & light… mouth wateringly good!

In other news, fancy getting your mitts on this amazing prize??

Stellar Bakers Dozen Competition

That’s right, you could win this unbelievable prize worth over £260! I’ve teamed up with Stellar to offer one of you lovely lot, 13 pieces of heavy quality, non stick Stellar tins, trays & roasters. Click HERE for details on how to enter.

And on that note, I hope you enjoyed the post! Until next time.

Miss KitchenMason

Ultimate Chocolate Brownies

Ultimate Chocolate BrowniesAs most of you know, I have been on a quest to find the ultimate chocolate brownie recipe. (Thanks to The Ginger Bakers and their unbelievably incredible gluten free brownie for inspiring me!)

Over the last month or two I have literally made enough brownies to feed a small army. I know what you’re thinking, I’m sick of them now right? NEVER! I am happy in the knowledge that I am the proud owner of the greatest brownie recipe in the whole freakin’ universe. Not to blow my own trumpet or anything, but seriously. These are amazing and you have to try them! Oh, and by the way… did I mention they’re gluten free??

Just because I’m a caring sharing sort of person, I’m going to share my recipe with you lovely lot. So here is what you will need to make 16 pieces of chocolate heaven.

  • 200g Unsalted Butter, Room Temp
  • 250g Dark Chocolate (good quality)
  • 100g Milk Chocolate (good quality)
  • 3 Eggs, Room Temp
  • 250g Dark Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 50g Doves Farm Gluten Free Self Raising Flour *

Essential Equipment

  • 20cm/8″ Square Baking Tin
  • Electric Stand Mixer or Electric Hand Whisk

* If you don’t require a gluten free recipe, regular self raising flour will work just fine.

Preheat the oven to 190°C/Fan 170°C.

Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)

Ultimate Chocolate BrownieIn a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.

Ultimate Chocolate BrownieEither in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.

Ultimate Chocolate BrownieAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Ultimate Chocolate BrownieIn thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.

Ultimate Chocolate BrownieOnce all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.

Ultimate Chocolate BrowniePour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.

Ultimate Chocolate BrownieTransfer to a wire rack to cool completely. (Don’t worry, any cracking will mostly sink in once cooled.)

Ultimate Chocolate BrownieDon’t attempt to remove from the tin and cut until it’s completely cooled. Trust me, it needs to be cool or it will just get incredibly messy! I assure you it’s worth the wait.

Ultimate Chocolate BrownieSo once they’re completely cooled, remove them from the tin, peel off the baking paper & cut into 16 devilishly indulgent slices of heaven!

And there you have it. The worlds most incredible brownies. The taste is just so remarkably divine and chocolatey and that texture… oh my word, just so soft & gooey and not at all like those horrifically disappointing things you get in the supermarkets. There’s no dry, cakey brownies in this kitchen! Only exquisitely rich and indulgent ones :)

You could even turn them into beautifully unique gifts by simply piping on a little swirl of chocolate buttercream frosting and topping with a sugar decoration of your choosing…

Ultimate Chocolate Brownie PresentThey look so cute in a presentation box! A great gift idea for friends and family.

Ultimate Chocolate Brownie Present

Stellar James Martin Bakers DozenIn other news, the baking tin featured in this post is part of a fantastic new range from Stellar. They have once again teamed up with the lovely James Martin to create The Bakers Dozen. A combination of quality cookware incorporating 13 of the most used trays, tins & roasters in the kitchen.

I have always loved Stellar cookware. My kitchen cupboards are filled with their incredible tools, tins & pans. What’s not to like? The quality is absolutely outstanding. All items are of a beautiful, heavy quality and non stick. And when I say non stick – I MEAN non stick. Nothing sticks to these bad boys! Not only does this make cooking so much easier, it also makes quick work of the washing up! And I for one, am definitely happy about that.

The loose bottomed square tin I used for these brownies was no exception. The heavy quality tin made for a superbly even bake and despite the fact that the brownie batter was quite thin, not one drop of it leaked through the bottom. Naturally, washing it was incredibly easy and it all just wiped straight off. Even the usually hard to remove, cooked on stuff – came clean off with little to no effort at all. And the best bit? All Stellar cookware comes with a lifetime guarantee. Yep, lifetime.

And because Stellar are so ace, I’m cooking up a fabulous competition with them for you lovely lot. Coming soon so keep your eyes peeled!

And on that note, I hope you all enjoyed the post and I will catch you all next week.

Much love

Miss KitchenMason

 

 

 

 

Gluten Free Chocolate & Peanut Butter Brownies

Gluten Free Chocolate & Peanut Butter BrowniesWhen I visited the Cake & Bake Show in April, I came across the greatest brownie I have ever eaten in my life. It was hand made by the wonderful guys over at Ginger Bakers in Kendal. The most surprising thing? They were gluten free! And yet still vastly superior to any glutenous brownie I’ve eaten. Ever since this life changing moment, I have been on the hunt for a recipe that is equal to it’s food-gasmic sorcery.

There are literally hundreds of brownie recipes out there so I knew my quest was going to be a long & treacherous one. The delightful side effect of this quest? All the amazing new brownies I’m going to try along the way! And I must say, this one is definitely up there on the foodgasm chart.

Here is what you will need to make 16 of these sensational chocolate & peanut butter brownies.

  • 310g Icing Sugar, Sifted
  • 200g Ground Almonds
  • 80g Cocoa Powder, Sifted
  • Pinch of Salt
  • 1 tsp Coffee Granules, Dissolved in 1 tbsp Cold Water
  • 4 Egg Whites
  • 2 tsp Vanilla Extract

For the Topping

  • 100g Smooth Peanut Butter
  • 35g Milk Chocolate Chips

Essential Equipment

  • 20 x 20cm/8″ x 8″ Square Cake Tin

First thing to note, do NOT be put off by the almonds and coffee. Even I’m not a massive fan, but you will taste neither in the finished product I promise. The almonds are effectively a substitute for flour and the coffee is only there to make the chocolate taste more chocolatey.

Right! Lets crack on.

Lightly grease and line the base & 2 sides of  the square baking tin & preheat your oven to 180°C/Fan 170°C.

In a very large bowl, whisk together the icing sugar, ground almonds, cocoa powder & salt until everything is evenly mixed.

Gluten Free Chocolate & Peanut Butter BrowniesMake a well in the centre then add the coffee, egg whites & vanilla extract. Using a spatula, mix it all together until you have a thick and dark batter.

Gluten Free Chocolate & Peanut Butter BrowniesPour it into the prepared tin and level out with the back of a metal spoon.

Gluten Free Chocolate & Peanut Butter BrowniesBeat the peanut butter until smooth & loose then dot blobs all over the top of the brownie batter.

Gluten Free Chocolate & Peanut Butter Brownies-4Take a cocktail stick or a sharp knife and run it through the batter, swirling the peanut butter around. Lastly, top with a scattering of the milk chocolate chips.

Gluten Free Chocolate & Peanut Butter BrowniesBake in the preheated oven for 30-35 mins until an inserted skewer comes out almost clean.

Allow to sit in the tin for a few minutes then remove & place on a wire rack to cool completely.

Gluten Free Chocolate & Peanut Butter BrowniesOnce cooled, slice into 16 equal pieces, marvel at the beauty before you, then precede to gobble without coming up for air.

Gluten Free Chocolate & Peanut Butter BrowniesI’m really struggling to find the words to describe how good these are. I mean, the texture is just SO soft & fudgy and oh my life are they chocolatey! Magnificently rich & decadent and… hang on, sorry, you’ll have to bear with me while I drag myself out a puddle of my own drool.

Ok, so they’re good. And you’re gonna make them. Meanwhile, I’m not satisfied that these top the Ginger Bakers gluten free brownies, despite how amazing they are. So my quest continues!

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

Miss KitchenMason

Tapas Night!

Tapas Night!This week, with the inspiration of a new cookbook – me and my good friends Emma & Sarah decided to team up and put together a Spanish Tapas evening. After much deliberation, we each chose a few dishes to tackle and spent a day cooking together in the KitchenMason kitchen. With beautiful dishes such as Patatas Bravas and stuffed pickled peppers on the table, the evening was a huge & delicious success! I would highly recommend getting together with friends and giving a Tapas evening a go. Not only is it great fun, it’s unbelievably tasty too!

Here are a few of my favourites from the day…

Tapas Night!

“Eggs & Cheese”

Serves 6

(Vegetarian & Gluten Free)

  • 6 x Eggs
  • 3 tbsp Parmesan Cheese, grated
  • 2 tbsp Mayonnaise
  • 2 tbsp Fresh Chives, finely chopped
  • 1 fresh Red Chilli, deseeded & finely chopped
  • Salt & Pepper, to taste

Put the eggs in a pan and cover with cold water. Place over a high heat and bring to the boil then turn down to a simmer and cook for a further 7 minutes. Plunge into a bowl of ice cold water (to prevent the yolks from going green) and allow to cool.

Once they’re cold, peel the shells and cut into halves.

Remove the yolks and rub them through a sieve and into a large bowl. Add the remaining ingredients, mix well then spoon into the halved egg whites.

Present on lettuce leaves topped with a single chive (if you’re trying to be a fancy pants like me!)

Cover and chill until ready to serve.

Tapas Night!

Pickled Stuffed Peppers

Serves 6

(Vegetarian & Gluten Free)

  • 200g Cuajada Cheese (or any fresh goat’s cheese)
  • 400g Pickled Peppers (we used pimientos del piquillo)
  • 1 tbsp fresh Dill, finely chopped
  • Salt & Pepper

Cut the cheese into pieces approx 1cm (or 1/2″) long.

Drain the peppers from the jar and slit the sides of each one. (Deseed if they aren’t already.)

Stuff the peppers with the cheese then lay on a serving plate. Sprinkle with the chopped dill and some salt and pepper to taste.

Cover and chill until ready to serve.

Tapas Night!

Sun-dried Tomato & Goats Cheese Tarts

Serves 6

(Vegetarian)

  •  70g Sun-dried Tomatoes in oil (drained & 2 tbsp oil reserved)
  • 1 Courgette, finely sliced
  • 1 Garlic Clove, crushed
  • 250g Puff Pastry
  • Plain Flour, for dusting
  • 150g Goat’s Cheese
  • Salt & Pepper

Preheat your oven to 220°C/Fan 200°C and line a large baking sheet with a silicone baking mat or dampen slightly with water.

Finely chop the sun-dried tomatoes, set to one side, then heat 1 tbsp of the reserved oil in a large frying pan. Add the courgette slices and cook over a medium heat for about 10 minutes until golden brown on both sides.

Add the garlic into the pan, stir for about 30 secs then take the pan off the heat and allow to cool.

Roll out the puff pastry on a lightly floured work surface. Then using a 9cm (3 1/2″) round cutter, cut out 12 rounds.

TOP TIP!! Never roll puff pastry into a ball and re-roll. Always stack the trimmings on top of each other and re-roll or you will loose all those lovely layers within & it won’t rise.

Transfer the rounds to the prepared baking sheet and prick each one lightly with a fork. Leaving 1cm all the way round – split the courgette mixture between each disc then add the tomatoes. Top with some goat’s cheese, a drizzling of the remaining tomato oil and a sprinkling of salt & pepper. Bake in the preheated oven for approx 10-15 minutes until golden, risen & delicious!

Tapas Night!

Cheese Puffs with Fiery Tomato Salsa

Serves 6-8

(Vegetarian)

For the Cheese Puffs

  •  70g Plain Flour, sifted
  • 50ml Olive Oil
  • 150ml Water
  • 2 Eggs, beaten
  • 55g Parmesan Cheese, grated
  • 1/2 tsp Smoked Paprika, good quality!
  • Salt & Pepper
  • Oil for Deep Frying

For The Fiery Salsa

  • 2 tbsp Olive Oil
  • 1 Small Onion, finely chopped
  • 1 Garlic Clove, crushed
  • Splash of White Wine
  • 400g Tin of Chopped Tomatoes
  • 1 tbsp Tomato Purée
  • 1/4 – 1/2 tsp Chilli Flakes
  • Dash of Tabasco Sauce
  • Pinch of Sugar
  • Salt & Pepper

To make the salsa, heat the olive oil in a large, heavy based frying pan then add the onion. Fry until softened but not browned. Then add the garlic, cook for a further 30 seconds and throw in the wine. Allow to bubble down for 10-20 seconds or so then add the remaining ingredients to the pan. Simmer for 10-15 minutes until nice and thick. Season with salt & pepper to taste and pour into a serving bowl.

To make the cheese puffs, Place the olive oil and water in a large saucepan. Bring to a rolling boil then throw in the flour and vigorously beat with a wooden spoon until a lump of dough forms. Tip the dough into a glass bowl and set aside to cool for a few minutes.

Tapas Night!Now, with a truck load of elbow grease, gradually beat the eggs into the dough. It will feel like the mixture is splitting each time but stick with it & it should come together. You are aiming for a ‘dropping’ consistency.

Tapas Night!

Tapas Night!Once all the eggs are used up, add in the parmesan cheese & the paprika. Season well with salt & pepper and give it a good mix. Cover & refrigerate until needed.

Tapas Night!

Fill a deep fat fryer with oil and heat to approx 180/190°C. Alternatively, fill a large saucepan with oil and heat until a cube of bread browns in approx 30 seconds.

When the oil is hot enough, carefully drop in teaspoons of the prepared mixture. Fry for 2-3 minutes – they should puff up and float to the surface.

Tapas Night!Allow to drain on kitchen paper for a minute or two and repeat until all the mixture is used up.

Serve the cheese puffs warm alongside the bowl of fiery salsa.

This one was a bit of a labour of love but totally worth it! I was intrigued by the idea of a savoury choux pastry, and now I’ve tried it?  I absolutely love it! Very tasty stuff.

There was one last little gem though, chorizo in red wine. This was, by a country mile, the star of the show! It was that good… I didn’t even get a chance to take a pic for you all! As a consolation, I’ve borrowed one from the internet and provided you lovely lot with the recipe so you can have a go yourself.

Tapas Night!

Chorizo in Red Wine

Serves 6

NEEDS 8 HOURS TO MARINATE

  • 200g Chorizo Sausage
  • 200ml Spanish Red Wine

Prick the sausage 3-4 times with a fork then place in a saucepan with the wine.

Bring to the boil, then reduce the heat & simmer for 15-20 minutes. Transfer to a plastic tub, cover & leave to marinate for at least 8 hours or overnight.

Reserving the wine, take the chorizo out the tub & remove the skin. (We found it easiest to use a vegetable peeler.)

Slice the sausage then place in a frying pan over a high heat. Add in the reserved wine and simmer until almost all the wine has evaporated.

Serve with cocktail sticks to spear.

 

Well, that just about covers our Spanish Tapas Evening. I hope you all enjoyed the post lovelies, until next week!

Miss KitchenMason

Two Ingredient Nutella Cake!

2 Ingredient Nutella CakeOk, I came across this recipe (from Kirbie’s Cravings) and thought… yeah, that’s not possible. Turns out, it’s totally possible! Not only do you need just two ingredients, it’s easy to make and it’s gluten free! So what are you waiting for? Here is what you will need.

  • 4 Large Eggs
  • 240g Nutella

Equipment

  • 7″ Springform or Loose Bottomed Pan
  • Electric Stand Mixer with Balloon Whisk Attachment OR Electric Hand Whisk

First thing’s first, grease and line your baking tin with baking/parchment paper & preheat your oven to 180°C/Fan 170°C.

Two Ingredient Nutella CakeWeigh out the Nutella into a large glass bowl.

Two Ingredient Nutella CakeEither microwave for 20 seconds or place over a pan of barely simmering water for a minute or two. Stir until loose and smooth. Allow to cool whilst you move onto the eggs.

Two Ingredient Nutella CakeBreak the eggs into the bowl of an electric stand mixer. (or, if using an electric hand whisk, a very large glass bowl.)

Two Ingredient Nutella CakeUsing the balloon whisk attachment, whisk on the highest setting for about 6-7 minutes until thick, shiny & at least tripled in volume. (This may take longer if using an electric hand whisk.)

Two Ingredient Nutella CakeAdd 1 third of the whisked eggs into the Nutella and very gently fold in using a spatula. Continue to fold until there are no streaks of egg left, then repeat twice more for the last two thirds. You should be left with a light, chocolate batter.

Two Ingredient Nutella CakeCarefully pour this into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Two Ingredient Nutella CakeWhen it’s cooked, open the oven door and allow to cool in the oven for about 30-40 minutes before transferring to a wire rack to cool completely.

Two Ingredient Nutella CakeWhen it has completely cooled, and I do mean – completely. Cut into 8 slices and enjoy with a cup of tea. Store in an air tight container in the fridge. In fact, I actually think it tastes nicer once it’s been chilled!

Two Ingredient Nutella CakeThis cake looks like it’s going to be quite fudgy but it’s actually incredibly light! I almost don’t want to call it a cake as much as, well, honestly? I’m not sure what I’d call it! Whatever the case, it’s light, it’s gluten free and it’s got Nutella in it. I think that’s a win right? Oh, and each slice is only about 200 calories. Not bad eh?

Hope you all enjoyed the post my lovelies, until next week!

Miss KitchenMason

Honeyed Carrot Soup

Honeyed Carrot SoupAlthough spring is just around the corner, there’s still a definite chill in the air and I’m in need of some good old fashioned comfort food! This delicious home made soup has been a favourite of mine for a very long time. Yet for some completely bizarre reason, I’ve neglected to share it with you lovely lot! What a travesty! Today, I plan to rectify this mistake.

This recipe makes about 6 servings. (Approx 400ml each.) It also freezes very well so is worth while making a batch and saving some for those lazy days. Brucey bonus? It’s naturally gluten free!

(Recipe adapted from the BBC Good Food website.)

  • 2 tbsp Butter
  • 2 Small Leeks, roughly sliced
  • 800g Carrots, peeled & roughly sliced
  • 2 tsp Honey
  • Pinch Chilli Flakes
  • 2 Bay Leafs
  • 1.8 – 2 litres Good Quality Vegetable Stock
  • Soured Cream to serve

Firstly, melt the butter in a very large saucepan over a medium heat and add in the leeks.

Honeyed Carrot SoupSweat for approx 4-5 minutes until softened.

Honeyed Carrot SoupNow add in the carrots, honey, chilli flakes and bay leaves.

Honeyed Carrot SoupCook over a medium heat for a couple of minutes…

Honeyed Carrot SoupThen add in the vegetable stock. (I used 4 x Knorr stock pots dissolved in boiling water.)

NOTE: If you like your soup thicker, use 1.8 litres. If you like it a little runnier, use 2 litres.

Honeyed Carrot SoupBring to the boil and simmer gently for 30 minutes.

Honeyed Carrot SoupVery important… Remove the bay leaves! Then all that is left to do is blitz it all up (in batches) in a food processor.

Once you’ve done that, return it all to the pan and give it a good stir. Have a taste and season with salt & pepper as needed.

Honeyed Carrot SoupAt this point you can heat it up again and serve with a big swirl of fresh sour cream. Or, like me, pour individual portions into Pour & Store Bags & freeze for a later date. Then when you do want it, simply take out the freezer the night before and allow to defrost in the fridge. If you are really pushed for time, tip the block of frozen soup into a saucepan and heat gently over a low heat. It will slowly melt and then heat up. But do keep an eye on it as the melted soup may start boiling before the block has completely melted, resulting in some spitting!

Honeyed Carrot SoupAnd there you go, a wonderful and healthy home made soup to warm your cockles! The blend of flavours is just lovely. First you get the sweetness from the carrots and honey, then a little kick from the chilli flakes… and the sour cream just brings it all together. Absolutely delightful! This has been and will remain one of my all time favourite soup flavours. Nothing in the world can replace that warm, comforting feeling you get from a good bowl of home made soup. Perfection!

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

Miss KitchenMason

Gluten Free White Chocolate & Raspberry Tartlets

Gluten Free White Chocolate & Raspberry TartletsValentines Day is fast approaching and I bet you’re still deciding what to make for that romantic three course meal you’ve been planning. Well don’t panic, I’ve got dessert covered! These beautiful little tartlets are going to seriously wow your partner and they’ll love you forever, I promise!

Here is what you will need to make 6 tartlets. Because lets face it, you’re not going to eat just the one…

For the Gluten Free Pastry

  • 150g Doves Farm Gluten Free Plain Flour
  • 50g Gram Flour
  • 100g Unsalted Butter, Cubed
  • 1/2 tsp Caster Sugar
  • Pinch Salt
  • 1 Egg
  • 4 tbsp Cold Water

(Alternatively, you can use non gluten free or shop bought pastry.)

For the Filling/Decoration

  • 2 Egg Yolks
  • 2 tbsp Caster Sugar
  • 240ml Double Cream
  • 80g White Chocolate, Roughly Chopped
  • Large Punnet of Raspberries

Equipment

  • 6 x 10cm Loose bottomed tart tins

First we need to make the pastry. In a food processor, add the flours, cubed butter, sugar & salt and pulse until it resembles fine breadcrumbs. (If you don’t have a food processor, tip the ingredients in a large bowl and rub between your thumb and forefingers until the same result is achieved.)

Gluten Free White Chocolate & Raspberry TartletsNow beat the egg with the water and gradually add it to the flour mixture. With normal pastry you would only add enough to just bring the pastry together – but with gluten free, it should be a little wetter/sticky. (This is because gluten free flours soak up more moisture than wheat flours.)

Wrap up in cling film, flatten into a disc and refrigerate for at least 30 minutes.

Preheat your oven to 190°C/Fan 170°C.

Gluten Free White Chocolate & Raspberry TartletsWhen the pastry is chilled, on a lightly floured surface, roll out to approx 3mm thick and cut out 6 rounds that are large enough to cover the base & sides of your tart tins. Carefully press them into the tins, trim any rough edges then pop back into the fridge to chill again for 10-15 minutes.

Gluten Free White Chocolate & Raspberry Tartlets

Gluten Free White Chocolate & Raspberry TartletsPrick the bases lightly with a fork then scrunch up pieces of baking/parchment paper and place them into the tins. Fill with baking beans and bake in the centre of the preheated oven for 10 minutes.

Remove the paper & beans, then bake for another 5 minutes until golden and cooked. Allow to cool in the tins whilst we get on with the filling.

In a glass bowl set over a pan of barely simmering water, gently heat 60ml of the double cream.

In a separate large bowl, whisk the egg yolks and the sugar until thick and pale.

Gluten Free White Chocolate & Raspberry TartletsAdd the hot cream to the egg mixture and stir well. Place the bowl back over the pan of barely simmering water and keep stirring until the mixture thickens slightly and coats the back of a wooden spoon.

Gluten Free White Chocolate & Raspberry TartletsPour the mixture over the white chocolate and leave for 2 minutes to melt. Then stir until smooth and allow to cool.

Gluten Free White Chocolate & Raspberry TartletsMeanwhile, gently whip the remaining double cream until stiff peaks form. Then carefully fold this into the chocolate mixture.

Gluten Free White Chocolate & Raspberry TartletsFill each pastry case with the filling and allow to set in the fridge for at least 1 hour. When you are ready to serve, top with fresh raspberries and sprinkle with a dusting of icing sugar to finish.

Gluten Free White Chocolate & Raspberry TartletsThese really are beautiful, not only to the eyes but the taste buds too! I have always adored white chocolate and it just works so perfectly together with the sharpness of the raspberries. Plus there’s the added bonus of it being gluten free, so those of you who suffer from coeliac disease need not miss out!

I hope you all have a wonderfully romantic Valentines Day my lovelies.

Until next time!

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

Slow Cooker Tomato Chicken!

Slow Cooker Tomato Chicken!We’re in the frosty grips of winter, there’s tons of Christmas preparations to be done,  parties to attend, cards to be written, shopping to be bought and no time to do it all. So what do we need? Another no fuss, hearty and amazingly delicious slow cooker meal! And it has to be said… this is definitely my favourite so far.

Here is what you will need to feed 2 (easily doubled)

  • 2 Chicken Breasts, skinless & boneless
  • Salt & Pepper
  • 1 Jar of Tomato Based Sauce (I used Ragu’s Tomato & Pecorino Cheese Sauce )
  • 6-7 Cherry tomatoes, halved
  • 100g-150g Cheddar Cheese, grated
  • 1 tbsp Fresh Parsley, optional to decorate

And before you say it… the jarred sauce? We all need to cheat some times!

Right on with the show.

First thing’s first, season your chicken breasts generously with salt & pepper. Tip half the jar of sauce into the slow cooker and spread along the bottom. Place the chicken breasts on top, add in the cherry tomatoes for good measure then cover with the remaining sauce.

Slow Cooker Tomato ChickenSlow Cooker Tomato ChickenPop the lid on and cook on low for about 3-4 hours.

See how easy that was?!

Slow Cooker Tomato ChickenWhen the chicken is cooked through, transfer to a baking dish and pop the grill on a medium/high heat.

Slow Cooker Tomato ChickenNow for the beautiful part. Cover it in grated cheddar cheese…

Slow Cooker Tomato ChickenPlace it under the grill and wait for the magic to happen.

Slow Cooker Tomato ChickenCOMMENCE DROOLING! When the cheese is bubbling and golden, sprinkle over some chopped parsley and serve with some crushed new potatoes doused in olive oil and butter.

Slow Cooker Tomato ChickenJust look how magnificent it is! That sensual, beautifully melted golden cheese cascading over the sweet, seductive tomato sauce on a juicy chicken breast… *Homer moment*

In all seriousness, this really is so simple to make, incredibly tasty and down right ruddy marvelous! If you find yourself short on time over the festive period, I would definitely dust off your slow cooker and give this one a go.

Hope you all enjoyed the post my lovelies, until next time!

Miss KitchenMason