Microwave Caramels!

Microwave Caramels!This recipe, as it did me, will surprise you. I genuinely had no idea you could make soft caramels like these at home! But get this, not only can you make them at home – they’re really easy, no bake & made in just 7 minutes in the microwave. I know right?! This is a dangerous recipe! (Thanks to Averie Cooks for sharing the original recipe – I officially love you!)

I will keep you waiting no more – here is what you will need to make about 36 caramels.

For the Caramel

  • 110g Unsalted Butter
  • 110g Granulated Sugar
  • 100g Light Brown Sugar
  • 165g Golden Syrup
  • 150g Condensed Milk
  • 1 1/2 tsp Vanilla Extract

For the Chocolate Coating & Decoration

  • 100g Dark Chocolate
  • 200g Milk Chocolate
  • Any Decoration of Your Choice (see suggestions later in the post)

Essential Equipment

  • 8 x 8″ (20 x 20cm) Square Tin
  • Microwave

Please note: the cooking instructions are based on an 800 watt microwave & the chilling time is at least 4 hours

Firstly, generously grease & line the base & sides of the tin with baking paper.

In a large microwavable bowl, melt the butter. (It will take approx 90 seconds.)

Microwave Caramels!Add in both sugars, the golden syrup & condensed milk. Give it a really good stir.

Microwave Caramels!Place into the microwave and cook on full power for 3 mins 30 secs.

When done, take a piece of damp kitchen roll and wipe away any crystals that have formed around the bowl. (This is important as these crystals can ruin the whole batch of caramel!)

Microwave Caramels!Put back into the microwave and heat on full power for a further 3 mins 30 secs. I recommend you watch whilst this is cooking as it will bubble quite violently & you don’t want your microwave getting covered in this stuff!

When cooked, add in the vanilla and give it a good stir. (Careful as it is very hot & might spit)

Microwave Caramels!Pour the caramel into the prepared tin and leave at room temperature for about 30 minutes to cool a little before putting in the fridge. Chill for at least 4 hours or overnight.

Microwave Caramels!When the caramel has set (it will still be quite soft) carefully remove from the tin & place on a chopping board/mat covered in baking paper.

Microwave Caramels!Now you need to slice it. I would advise actually coating your knife with a little sunflower oil (or similar) as this stuff is SO sticky it will be very difficult if you don’t.

Obviously – please be careful when doing this as slippy fingers & sharp knives tend not to mix very well! 

I cut mine into a 6 x 6 grid to make 36 caramels but you can cut whatever size you like.

Microwave Caramels!You could actually leave them like this if you wanted to or you could coat them in chocolate like I did.

Simply break all the chocolate into a large microwavable bowl & heat gently in short, 20 second bursts (stirring in-between) in the microwave until melted and smooth.

Have a lined baking tray ready to put your covered caramels on to set.

Microwave Caramels!There are lots of methods of coating things in chocolate. You could rest each caramel on a fork and dip in then shake off any excess. Me? I used cocktail sticks to dunk the caramel into the chocolate and then shake off any excess.

When coated, place each caramel on the prepared baking tray & top with a decoration of your choosing. (Be quick before the chocolate sets!) You could use sugar strands, hundreds & thousands, a few flakes of sea salt or whatever takes your fancy!

The most important things to note are that the caramels will melt if kept in the warm chocolate for too long & if the chocolate starts to firm up – just pop it in the microwave for another 20 seconds to loosen it up again.

Other than that – go nuts!

Once you’ve coated them all, place them on the baking tray in the fridge to set/firm up for a couple of hours.

They will store in an airtight container in the fridge for a few months. (Not that they will ever last that long!)

Microwave Caramels!See – I told you this was a dangerous recipe! Hand on heart, every person that has tried these has proclaimed, “oh my god, they’re amazing!” They also can’t believe that they were made with next to no effort AND in the microwave. To be honest, I still can’t either – they’re fantastic!

You have to give these at try.

I would also like to take the opportunity to apologise for the lack in presence on both my blog & social media. If you weren’t already aware, I am now the proud mother to a beautiful daughter & life has all of a sudden become very hectic! I am trying to do my best to juggle everything & will post what I can when I can. After all – I’ve still got to eat!

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

Miss Kitchenmason

Cheesecake Filled Chocolate Strawberries!

Cheesecake Filled Chocolate Strawberries!Still stuck on what to do for your Valentine this year? Why not give these gorgeously romantic, cheesecake filled, chocolate covered strawberries a try? They’re pretty easy & quick to make, so perfect for a last minute idea.  You honestly wouldn’t believe how delicious they are as well! I mean, chocolate covered strawberries are amazing on their own, but add vanilla cheesecake into the mix and Jiminy Cricket you’ve got heaven in a bite!

There are tons of recipes and methods out there for these little beauties but here’s how I did it.

(Recipe adapted from Make It & Love It.)

What you will need:

  • 160g Philadelphia Original Cream Cheese
  • 60g Icing Sugar
  • 1 tsp Vanilla Extract
  • 400g Punnet of Strawberries *
  • 150g Milk Chocolate
  • 50g White Chocolate (Optional)

*Double check the strawberries when you buy them. You want them quite firm but not green. (And obviously not soft & over ripe or they will be very difficult to work with!)

To make the cheesecake filling, either in an electric stand mixer with the balloon whisk attachment or a large bowl with a hand whisk, whip together the cream cheese, icing sugar & vanilla extract until it’s light, smooth & holds it’s own shape.

Chill in the fridge until needed.

Cheesecake Filled Chocolate Strawberries!Meanwhile, prepare the strawberries.

Give them a wash & dry them thoroughly. Any water left on them could make the chocolate seize so it’s worth doing properly.

Hull them as you would do normally, then hollow out a little more so you can fit in more of that gorgeous cheesecake filling! (Don’t go too thin though as it will make it difficult to dip in the chocolate later – as I discovered!)

Cheesecake Filled Chocolate Strawberries!Strawberries tend to seep juice once they’ve been cut so I actually found it best to dab the insides with a bit of kitchen roll before filling. Also, due to the seeping liquid, it’s best to not make these more than a couple hours before you plan on eating them.

Load a piping bag with a nozzle of your choosing (I used a 2D drop flower nozzle) and add the cheesecake filling.

Cheesecake Filled Chocolate Strawberries!Place on a baking sheet lined with baking paper & pop into the fridge to chill whilst we melt the chocolate.

Either in a glass bowl set over a pan of barely simmering water or a bowl in the microwave – gently melt the milk chocolate.

Remove the strawberries from the fridge and dip each one into the chocolate. Set back on the lined baking sheet.

When all the strawberries have been dipped, pop back into the fridge to set.

Or, if you like, you can go a little further with the decoration & melt some white chocolate in the same way as you did the milk. Then pour this into a piping bag, snip the end & pipe zig zags over each strawberry.

Cheesecake Filled Chocolate Strawberries!Chill in the fridge to allow the chocolate to set. If you are short on time – pop them in the freezer and they will set quicker.

Cheesecake Filled Chocolate Strawberries!Now you can enjoy them with your loved one. Who will be totally bowled over by how incredible these naughty little treats are by the way!

Seriously, don’t fill up on dinner when you have made these – you will want as much room spare in your belly as possible! No they’re not healthy and no they’re not low calorie – but what’s it all for if we can’t be a little mischievous every now and then eh??

Trust me, you NEED to make these. You will love them, your other half will love them & generally there will just be lots of cheesecake, strawberry, chocolate love in the air!

Hope you enjoyed the post lovelies.

Miss KitchenMason

 

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Even at 28 years old I still have to trick myself into eating healthy foods. I’ve dramatically improved over the years but I think a part of me will always be a fussy eater. With me, half the battle was texture & ‘eating with my eyes.’ This unbelievably delicious recipe solves both those problems in one fell swoop!

Healthy Sauce for Fussy Eaters!Seriously, what if I told you that you could get all the above veg into a fussy eater and they wouldn’t even realise? I kid you not! The trick? A food processor. Take out the texture & you are left with a visibly appealing sauce that is jam packed full of the good stuff AND tastes fantastic!

Here is what you will need to make approx 6 generous portions/1.5kg. (Recipe adapted from BBC Good Food.)

Top Tip! With it just being me and the Mr, I used 2 portions straight away and froze the rest in freezer bags for a later date.

  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 Sticks of Celery
  • 1 Leek
  • 2 Carrots, peeled
  • 2 Peppers, I used 1x Red 1x Yellow
  • 2 x 400g Tins of Chopped Tomatoes with Garlic
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tbsp Mushroom Ketchup, optional
  • 1 tsp Garlic Powder
  • Salt & Pepper

Essential Equipment

  • Food Processor or Stick Blender
  • Large pot/saucepan with a lid

Firstly, prep your veg.

Slice the onion, celery, leek & carrot into pieces roughly the same size. Core and slice the peppers and set to one side.

Over a medium heat, add the oil into a large lidded pot/saucepan.

Add in the onion, celery, leek & carrots and cook for about 20mins until softened. Stir occasionally so nothing catches on the bottom.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Add in the peppers and cook for a further 10mins.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Tip in the tomatoes, balsamic vinegar, granulated sugar, mushroom ketchup (if using) and garlic powder. Generously season with salt & pepper and give it a good stir.

Healthy Sauce for Fussy Eaters!Pop on the lid and allow to simmer for about 20mins until everything is nice and soft.

Then remove the lid and allow to reduce for 5-10mins.

Healthy Sauce for Fussy Eaters!Lastly, give it all a good stir and leave to cool a little before either blitzing in a food processor or with a stick blender.

Healthy Sauce for Fussy Eaters!See the difference pureeing can make? If I was still as bad as I was when I was younger – there is no way in hell I would have touched this before it had been through the processor! Now it looks completely unassuming and harmless. See?! A perfectly deceitful way of sneaking veg into those fussy eaters.

Healthy Sauce for Fussy Eaters!As I recommended before, unless you are cooking for a lot of people anyway – this is a great  recipe to split & store in the freezer for those days when you just can’t be bothered. Making you much less likely to reach for the takeaway menu & far more likely to inject some goodness into you!

Top Tip! If serving with pasta, when warming through the sauce, add a little of the pasta water and stir it through. This will make it lovely and smooth.

In other news, If you weren’t already aware, me and the Mr are expecting our first child in around 4-6 weeks. Yesterday, our wonderful family & friends surprised us with an amazing Baby Shower!

Baby ShowerClearly this (and the large amount of cake!) made us extremely happy! I sincerely feel very lucky & privileged to have such a wonderful bunch of people in my life. Huge thank yous all round to everyone that was involved/attended. My mini KitchenMasonite is already so spoilt and she’s not even arrived yet!

Speaking of cake – I would like to take this opportunity to give a big shout out to my Dad. Why you ask? Well, my Dad has never decorated a cake in his entire life but he’s always relished a challenge…

Baby ShowerSeriously, he’s never made a celebration cake before. EVER. How unbelievably awesome is this?! Not only did it look incredible, it tasted incredible too. The vanilla genoise sponge was beautifully soft & light and the buttercream was so smooth – absolutely divine. Move over Mr Kipling, there’s a new cake maker in town!

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

Miss KitchenMason

Baked Sweet Potato & Boston Style Beans!

Baked Sweet Potato & Boston Style Beans!Welcome to January 2015! With the undisputed return of exercise regimes and healthy diets, it’s time to abandon the December gluttony & adopt the resolution dominated New Year.

Honestly though? I think we’re all far too pressurized into being ‘healthy healthy’ in January and a lot of what we strive to achieve is, well, unrealistic to say the least. Personally I believe it’s easier to trick yourself by simply altering the hearty wintery foods we all love into healthier versions. That way, you’re more likely to stick to trying to eat better. The alternative? Eating a lettuce leaf for lunch then going home, giving in, and scoffing the entire kitchen! Be honest – we’ve all done it.

So! Here’s what I propose you start with. This surprisingly sensational, baked sweet potato topped with Boston style baked beans. Trust me – these beans are FAR superior to any you can buy in a tin and are well worth a little extra time & effort! Another bonus? It’s naturally gluten free so a great, tasty dish for you coeliac sufferers too.

Here is what you will need.

For the Beans – Serves 2-3

  • 150g Smoked Bacon
  • 600g Cannellini Beans
  • 2 x Small Onions
  • 2 Garlic Cloves
  • 150ml Vegetable Stock
  • 50ml Runny Honey
  • 30ml Cider Vinegar
  • 30ml Mushroom Ketchup, optional
  • 30g Brown Sugar
  • 50g Tomato Ketchup
  • 1 tsp Garlic Powder
  • 1 tsp Mustard Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Coarse Black Pepper
  • Fresh Parsley to garnish, optional

For the Baked Potatoes – Serves 2

  • 2 Medium sized Sweet Potatoes
  • Olive Oil
  • Salt
  • Additional Topping – Grated Cheddar Cheese, optional

 

Preheat your oven to 170°C/Fan 160°C.

To make the beans, prep your ingredients. Chop up the bacon, finely dice the onions & crush the garlic.

Preferably, use a large roasting pan that can also be used on the hob. Alternatively, just use a frying pan to start with and transfer to a roasting pan.

Heat your chosen food vessel over a medium/high heat then add in the bacon and fry until browned. (About 5mins.) No need for any oil, the bacon will create it’s own fabulous juices. If you used a frying pan, transfer the bacon & juices into a roasting pan.

Baked Sweet Potato & Boston Style Beans!Add in the beans, (including the juices) the diced onion & the garlic and give it a stir.

Put the rest of the ingredients (minus the fresh parsley) into a jug, stir, then tip it all into the roasting pan. Mix it all up then pop it in the lower part of your oven and bake uncovered for about 60-70mins until the sauce has reduced down to a beautiful sticky sauce & the beans are soft.

Baked Sweet Potato & Boston Style Beans!

Baked Sweet Potato & Boston Style Beans!These beans will keep in an airtight container in the fridge for 3-4 days if you wanted to make them in advance. Alternatively, keep covered to one side then simply reheat when your potatoes are ready.

To bake the sweet potatoes, crank the oven up to 200°C/Fan 180°C.

Rub the potatoes in a little olive oil & some salt. Place on a baking tray lined with foil & put into the centre of the preheated oven for approx 45 minutes. When done, the skin should be nice & crispy and the insides soft & smooth.

Baked Sweet Potato & Boston Style Beans!When your potatoes are cooked, slice them down the middle and, if you like, add a little grated cheddar cheese. Then top with a generous helping of the beans & sprinkle with some freshly chopped parsley to add a little freshness.

Et vous voila! You got yourself a wholesome, hearty dinner that’s not only really good for you – but tastes incredible! And it’s only a stones throw away from the regular jacket potato with cheese & beans that we all know and love.

Seriously, you’ve got to give this a go. I promise it’s worth the extra bit of effort to make your own beans. I genuinely wish you could get these in a tin but, for now, I’m more than happy to make my own when they taste as good as this!

I hope you enjoyed this week’s post my lovelies.

Oh, and Happy New Year everyone! Until next time.

Miss KitchenMason

A Nutella Lovers Dream!

Nutella Truffles & Nutella Hot ChocolateNo one wants to be slaving away in the kitchen for hours making Christmas gifts or treats. Want to know a little secret? These incredibly simple, 3 ingredient Nutella truffles will only take you about 10 minutes to make AND they make gorgeous little Christmas gifts!

And how do you reward yourself for your 10 minutes of “back breaking hard work”? A wonderfully indulgent mug of Nutella hot chocolate of course! Oh, and did I mention that both of these sensational delights are naturally vegetarian and gluten free? I know, they’re the gifts that just keep on giving!

Without further ado, here is what you will need to make these beautiful, chocolatey pleasures.

Nutella Truffles

(Makes approx 18-20 – recipe adapted from Urban Bakes.)

  • 180g Nutella
  • 60g Icing Sugar
  • 50g Chopped Roast Hazelnuts

In an electric stand mixer with the paddle attachment or in a large bowl with a spatula – beat together the Nutella and icing sugar until you can’t see any more white powder.

Nutella Truffles & Nutella Hot ChocolateRoll into small balls between your palms then roll in chopped hazelnuts to cover. Imagine a spherical 10p coin – that’s the kind of size I went for.

(I honestly wouldn’t make these big as they will be far too sickly – even for the most dedicated Nutella fan!)

Nutella Truffles & Nutella Hot ChocolatePlace the truffles on a lined baking sheet, then the next bit is up to you. You can either eat them as they are at room temperature, or you can pop them in the fridge to firm up. My preference is chilled but it’s entirely up to you.

Nutella Truffles & Nutella Hot ChocolateThen store in an airtight container and consume within a week.

Nutella Truffles & Nutella Hot ChocolateNutella Hot Chocolate

(Serves 2, easily doubled – recipe adapted from Cafe Delites)

  • 600ml Semi Skimmed Milk
  • 1 generous tbsp Nutella
  • 1 tbsp Cocoa Powder *
  • 1 tbsp Honey

* Don’t use chocolate drinking powder as this is already sweetened.

Pour the milk into a saucepan and place over a medium heat. Warm through.

Nutella Truffles & Nutella Hot ChocolateOnce it starts to steam – add in the Nutella, cocoa powder & honey.

Nutella Truffles & Nutella Hot ChocolateBring the mixture to the boil, stirring frequently with a whisk to ensure all the ingredients blend together nicely.

Nutella Truffles & Nutella Hot ChocolateDivide between two mugs and, if you like, top with whipped cream, marshmallows, chocolate chips or anything that takes your fancy!

(Bear in mind that marshmallows are typically gluten free but not vegetarian.)

Nutella Truffles & Nutella Hot ChocolateI told you they were easy!

Even I was surprised with how simple & quick they both are to make. I will remember these truffles the next time I have zero time to sort a gift! Even if the receiver doesn’t like Nutella – you can get tons of different flavoured chocolate spreads now and you could roll them in anything! Grated chocolate, cocoa powder or even desiccated coconut.

Another surprise for me is how easy it is to make your own home made hot chocolate. I mean – wow. It’s SO much nicer than the stuff you buy at the supermarkets! The flavour possibilities are endless too. So long as it will melt, is a liquid or removable (i.e. a bouquet garni) – you can pretty much put it in hot chocolate. I can’t wait to experiment with this!

I hope you all enjoyed this week’s post my lovelies.

From me, the Mr & the bump – I wish you a very Merry Christmas!

All my love, Miss KitchenMason x

Christmas Tree Brownies!

Christmas Tree BrowniesWith just over a week left until the big day, I found myself wondering what other awesome Christmas bakes I could try – then I came up with these little beauties. Christmas tree brownies! Not only are they delightfully gooey & rich, they’re really fun to decorate AND vegetarian & gluten free. It’s also a great recipe to get the kids involved in. What more could you want?!

One thing to note – these brownies work best if made the night before and allowed to cool completely before attempting to slice & decorate. Also – they are the most awesome, rich & gooey brownies you will ever make. (And that’s a KitchenMason promise!)

Here is what you will need to make 14.

For the Brownie

For the Decoration

  • 100g White Chocolate **
  • Pack of Candy Canes **
  • Red/Green Sugar Balls **

Essential Equipment

  • 30 x 20cm Rectangular Cake/Swiss Roll Tin

*Regular self raising flour works fine if you don’t need it to be gluten free.

** Most are vegetarian/gluten free but check the label just in case.

 

Right, let’s get cracking!

Grease and line the cake tin and set to one side until needed.

Preheat your oven to 190°C/Fan 170°C.

Break the dark & milk chocolate into a large bowl and add the butter & salt. Gently melt either in a bowl set over a pan of barely simmering water or in the microwave.

Stir until smooth & shiny then leave to one side to cool.

Christmas Tree BrowniesEither in an electric stand mixer with the balloon whisk attachment or in a large bowl with an electric hand whisk – whisk the eggs for at least 3-4 minutes until really light and pale.

It should leave a slight trail when you remove the balloon whisk/beaters.

Christmas Tree BrowniesAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Christmas Tree BrowniesIn thirds, pour in the cooled chocolate & gently fold through using a rubber spatula.

Sift over the flour and carefully fold this in – just until you can’t see any more lumps of flour and the mixture is smooth & still quite light.

Christmas Tree BrowniesPour the mixture into the prepared cake tin – be careful not to overfill as it will rise slightly.

Then bake in the preheated oven for approx 25-30 minutes.

Christmas Tree Brownies

Christmas Tree BrowniesAs mentioned before, it is best to make these brownies the night before and allow to cool completely before attempting to remove from the tin & slice.

So, when completely cooled  -run a spatula down the sides of the brownie to release from the tin then gently lift out and place on a chopping board/mat.

Now, I’m a bit of a perfectionist so yeah – I got a ruler out at this point! But basically, cut the brownie into 14 triangles. You will have 4 spare bits for you to taste test too! (Clearly I couldn’t wait to take a photo…)

Christmas Tree BrowniesTake each candy cane out the wrapper and snap into pieces approx 3cm long.

Place the brownies on a wire rack over a piece of newspaper & carefully insert a piece of candy cane into the base of each one.

Christmas Tree BrowniesMelt the white chocolate in either a bowl set over a pan of barely simmering water or in the microwave and pour into a piping bag.

Snip the end and pipe ‘tinsel’ across each tree then place sugar balls down the edges in the chocolate for the baubles.

I found it best to decorate in half batches – just to ensure the chocolate doesn’t set before you have stuck the ‘baubles’ in.

Christmas Tree BrowniesAllow the chocolate to set for about 30-40 minutes or so before either devouring straight away or placing in nice presentation boxes to give as gifts to your loved ones.

I find it best to store these in an air tight container in the fridge – due to their extreme ‘gooeyness’ they can become a little delicate if stored at room temperature.

Christmas Tree BrowniesGo on, admit it – they’re SO cute aren’t they?! I think these make great little home made gifts for people and, with the decoration element – you can let the kids go nuts adding edible glitters, hundreds and thousands or whatever else they can think of!

Don’t forget to enter my awesome competition to win a fabulous Scanpan Roasting Tray! You can enter via the Website, Facebook or Twitter.

I hope you enjoyed the post my lovelies – until next time!

Miss KitchenMason

 

Ultimate Roast Veg & Scanpan Giveaway!

Ultimate Roast Veg & Scanpan GiveawayWe’re into December now and there’s only one thing on everyone’s mind – Christmas. I’m here to help make it a little easier on you with my super simple & intensely delicious ultimate roast veg recipe. Not only that, but you could bag yourself literally the greatest roasting pan I have ever used! Competition details at the end of the post.

Here is what you will need to serve 3-4 as a side dish.

  • 350g Baby Potatoes, quartered
  • 2 – 3 Large Carrots, peeled & sliced
  • 2 – 3 Large Parsnips, peeled & sliced
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • Fresh Parsley, to garnish (Optional)

Preheat your oven to 200°C/Fan 180°C.

Quarter the baby potatoes (they should be roughly 3cm in diameter) then peel the carrots & parsnips.

Slice the carrots & parsnips to approx the same size as the potatoes – this will ensure it all cooks evenly.

Then throw it all into a good quality roasting pan along with the garlic powder, oregano, thyme, olive oil & a generous helping of salt & pepper.

Get your hands in and mix it all together so everything is evenly coated.

Ultimate Roast Veg & Scanpan GiveawayPop it into the centre of the preheated oven and cook for 35-40 minutes until golden & soft.

I gave mine a mix half way through the cooking time.

Ultimate Roast Veg & Scanpan GiveawayI told you it was simple! No mess, no fuss recipes are exactly what you need on Christmas Day to eliminate all that unnecessary stress. This is literally – chop it, mix it, cook it . Job done! And only one pan to wash after?? You’re welcome.

Now, onto the more important business at hand. The Scanpan roasting pan. Wowsers this is a great piece of kit! I’ll be honest, I had never actually heard of the brand until now. But honestly? This really is a kitchen must have and completely obliterates all the other roasting pans I have ever used!

Ultimate Roast Veg & Scanpan Giveaway

What you need to know: Scanpan is a Danish company that not only strive for unrivaled quality with their patented ceramic titanium coating but they also care deeply about the environment. Despite the added cost, the Scanpan Classic range is made using 100% recycled aluminium and even the packaging they come in is 100% recycled material too.

Ultimate Roast Veg & Scanpan GiveawayAs for the roasting pans, I have honestly never come across quality like it. It has a fantastic weight to it and you know they’re not lying when they say it comes with a ‘no warp’ guarantee.

The ceramic titanium non stick coating is really something to shout about too. I mean, nothing is going to stick to this baby – NOTHING! Every time I’ve roasted veg in a roasting pan, something has always stuck to the bottom and it’s a nightmare to clean. With this? No chance! Everything wiped straight off. It was like you hadn’t cooked anything in it in the first place.

Another thing I noticed when making this recipe was how evenly everything cooked. They claim the roasting pans have fast & even heat distribution and I totally agree! Fantastic stuff.

Ultimate Roast Veg & Scanpan GiveawayAn additional feature that I think is also worth noting, is the fact that the bottom allows it to be used both on the hob & in the oven. So you could sear some chicken or beef on the hob and finish it off in the oven – all in one pan. It literally does it all!

 

So, to be in with a chance of winning your very own Scanpan Roasting pan – just do one or all of the following 3 things:

 

1. Like the KitchenMason & Scanpan UK pages on Facebook then share the photo pinned to the top of my timeline

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

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 20th December at 1pm.

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

I hope you enjoyed the post lovelies, and good luck!

Miss KitchenMason