Pancake Day & a Judge Giveaway!

Pancakes/Crepes & a Judge Giveaway!

Ok, we’re a few weeks away from one of the best days in the foodie calendar – PANCAKE DAY! This week’s post is super exciting for 2 very good reasons. 1 – There is not just one, but TWO awesome pancake filling recipes to wet your whistle. And 2 – I have teamed up with Judge Cookware to give you lucky lovelies the chance to win every tool you will need to make the perfect pancakes on the day!

Sounds good right? RIGHT! Well let’s get cracking then. Here is what you will need to make the most epic pancakes in the world! (In my opinion obviously…)

For the Pancake Batter

(Makes approx 8 x 17cm Diameter)

  • 100g Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 250ml Semi Skimmed Milk
  • Butter (for cooking fat)

For the Bacon, Cheese & Chive Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 90g Cream Cheese
  • 4-5 Slice of cooked Smokey Bacon, chopped
  • Fresh Chives, chopped

For the Strawberries & Cream Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 1 tbsp Icing Sugar
  • 227g Punnet of Strawberries
  • Juice of 1/2 Lemon
  • Melted Belgian Chocolate/Icing Sugar, to serve (Optional)

 

Let’s start with the basic pancakes.

Sieve the flour into a large bowl and mix in the salt.

Make a well in the centre and crack in the egg.

PancakesMix with a whisk and gradually add in the milk. Keep mixing until all the milk has been used and there are no lumps. It should be the consistency of single cream.

PancakesPour the batter into a jug ready for cooking. (This makes it WAY easier to pour into the pan.)

Heat a non stick frying pan over a medium heat.

Add in a little butter and allow to melt around the pan. Pour enough batter to cover the bottom, then swill the pan round quickly to even it out.

PancakesAfter a couple of minutes, ‘shake’ the pan to loosen the pancake and lift an edge to see if it’s nice and golden.

If it is, you can either be brave and flip it – or a total wuss like me & use a spatula!

PancakesAllow to cook for another couple of minutes until the other side is nice and golden too. Then either keep warm in some foil or eat straight away with your choice of filling.

Repeat the process until all the batter is used up.

PancakesSpeaking of fillings…

Bacon, Cheese & Chive Filling

Whip the double cream in a large bowl to almost stiff peaks then beat in the cream cheese. Add a little salt for seasoning if you like.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Divide between your pancakes and top with the chopped bacon & chives.

Pancakes

 

Strawberries & Cream Filling

Whip the double cream to stiff peaks in a large bowl. Then sift in the flour and gently fold through.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Hull & slice the strawberries and place in a bowl. Squeeze over the lemon juice & give it a good stir.

Divide the sweetened cream between your pancakes and top with plenty of strawberries.

If you like, you could drizzle over some melted Belgian chocolate & dust with a little icing sugar for a really decadent finish.

PancakesSEE! I told you they were the most epic pancake recipes in the world! Just wait until you try them, oh my word… you won’t look back I promise.

Judge Pancake CompetitionNow, onto the equipment. I’ve gotta’ say – I’m impressed and I think you will be too!

The scales are very lightweight & really slim so take up next to no room in your precious kitchen cupboards. They’re also very accurate – exactly what you want in a set of digital scales.

The mixing bowl is also great. It’s nice and tall meaning you won’t splash your batter all over the place when using the balloon whisk. It’s lightweight too so easy on the wrists – giving you more elbow grease to work that whisk!

The glass jug does exactly what it says on the tin. With the measurements clearly visible on both sides & a comfortable handle, it’s a staple addition to any kitchen.

As for the frying pan and turner (spatula) – these two make very light work of pancake making! The non-stick coating on the pan is absolutely brilliant – not one single pancake stuck. The curved bottom shape also makes it perfect for pancakes allowing you to freely & easily move them without anything getting stuck in edges. The turner was the surprise win for me. It’s heat-resistant nylon end won’t damage the non-stick coating in the pan and it’s literally the perfect shape & size for flipping your pancakes. I will be using these two tools every Shrove Tuesday!

 

Fancy winning the whole kit just in time for the big day?

All you have to do to be in with a chance is one of the following:

 

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

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

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.

 

Competition is open to UK residents only and closes on Monday 9th Feb at 7pm.

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

 

Good luck everyone! Until next time.

Miss KitchenMason

French Onion Soup

French Onion SoupBeing heavily pregnant & almost ready to pop – I have been advised by many people to stock up my freezer. So this is me making a start! But this intensely delicious French Onion Soup has a unique KitchenMason twist…

Traditionally made with beef stock, I opt for chicken stock as I personally think it gives a more rounded & delicate flavour. Why don’t you be the judge and give it a go yourself?

Here is what you will need to make 6 Servings. (Approx 2 litres.)

For the Soup

  • 50g Butter
  • 750g Onions (approx 850-900g before peeling & slicing)
  • 2 x Garlic Cloves
  • 45g Plain Flour
  • 187ml Bottle of White Wine
  • 2 litres Chicken Stock (Good Quality)
  • 2 Bay Leaves
  • 2 Sprigs of Fresh Thyme
  • Salt & Pepper

To Serve (Optional)

  • Slices of Stale Baguette
  • Cheddar Cheese, grated

Essential Equipment

  • Large lidded pot

Firstly, prep your veg. I honestly couldn’t be bothered to stand and slice all those onions – the solution? Get out your food processor with the slicing disc attachment & use that. It saves masses of time and effort.

So peel & finely slice all those onions and finely chop the garlic.

Take your large pot & place over a medium heat.

Add in the butter. When melted, tip in all the onions and give it a stir.

French Onion SoupContinue to cook for approx 25-35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation & flavour!

French Onion SoupOnce the onions are done, add in the garlic & flour and stir continuously for about 2 minutes.

French Onion SoupAdd in the white wine and stir for about a minute until most of it has been absorbed.

French Onion Soup-4Gradually add in the stock then bring it all to the boil.

Add in the bay leaves, thyme sprigs & a generous helping of salt & pepper. Stir it all up, pop the lid on and simmer for about 25 minutes.

French Onion SoupWhen the timer has beeped – remove the lid and fish out the bay leaves & thyme sprigs.

French Onion SoupIf saving for later, allow to cool completely before dividing into bags/tubs and freezing.

If you want to serve straight away – preheat your grill.

Slice up an old, stale baguette and grate some cheese. Divide the soup between oven proof bowls, place 1-2 slices of baguette in each bowl and cover with grated cheese.

Place under the grill until the cheese is golden and bubbling. Serve immediately.

French Onion SoupI absolutely adore this soup! There’s just something so much more special about the flavour when you use chicken stock instead of beef. I often find with the traditional recipe, there’s a rich ‘twang’ that I don’t enjoy but with this version? It’s just heavenly! And let’s be honest – everything is better with melted cheese :)

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

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

Tuxedo Cheese & Crackers!

Tuxedo Cheese & CrackersAs many of you will know I am currently heavily pregnant and, as a result, very lazy! This means I don’t have the energy or stamina to be spending forever standing up in the kitchen preparing food. I’m not too happy about this because, as you may have gathered by now, I love being in the kitchen!

So this presented me with a bit of a challenge. I wanted a simple recipe that would look great on your party buffet tables this New Years Eve, but didn’t want to be stood up for ages. Then I saw these over at Cute Food For Kids and knew it was just what I was looking for!

What you will need

  • Pitted Black Olives
  • Any Crackers of your choice
  • Any Soft Cheese Triangles AND/OR Hard Cheese of your choice

Essential Equipment

  • Drinking straw or Small round piping nozzle
  • a Cocktail Stick
  • A small sharp knife or scissors

Firstly, cut the hard cheese into triangles or peel the wrappers off the soft cheese triangles.

Then you just need to sit down at a table with a chopping board, the olives, the items listed in ‘Essential Equipment’ and start carving!

Use either a drinking straw or a small round piping nozzle to cut out little olive ‘buttons,’ (The cocktail stick will be helpful to remove the olive from the straw/nozzle.)

Either using a sharp knife (I used a vegetable carving knife) or some scissors, cut out little triangles to use for the bow ties. I found it easiest to cut each olive into quarters and flatten them first.

Then place the bow ties and buttons on each piece of cheese and serve on crackers to your happy guests!

Tuxedo Cheese & CrackersOk, so they may be a bit fiddly & time consuming but look how cute they are!! At least you can sit down at a table and do the fiddly bit so you’re not on your feet for ages – definitely a winning point for me in my whale like state!

It’s worth the effort just to get great comments from your guests I think. And let’s be honest – you are definitely going to get great comments about these! They really stand out and look super smart for a celebration or party buffet table. A spectacular addition to help see in the new year.

And on that note, I hope you enjoyed the post you fabulous fabulous people!

I wish you all a very happy & prosperous New Year.

See you in 2015!

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

Crushed Baby Potatoes

Crushed Baby PotatoesI always seem to run out of ideas for sides to have with meals.  But I definitely get bored with the usual pasta, rice & salads. This side dish is quick, easy and something a little bit different to the regular mashed, boiled, roast or baked. A really tasty and satisfying dish that appears to be creeping into my meals more & more often!

Here is what you will need to serve 2 as a side dish. (Easily doubled)

  • 450g Baby Potatoes
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • Salt & Pepper

Bring a large pan of generously salted water to the boil.

Add in the potatoes – being careful not to splash yourself. Bring back up to the boil then cook for 15mins until starting to soften.

Crushed Baby PotatoesDrain the potatoes well then gently crush with a fork. You want a good mix of large & small chunks.

Crushed Baby PotatoesSwap that fork for a spoon so you don’t crush the potatoes any further. Drizzle in the olive oil,  dot in the butter and add a fairly generous helping of salt & pepper to season. Give it a mix and that’s it!

Crushed Baby PotatoesAnd there you have it, a simple yet temptingly inviting side dish that’s ready in less than 30mins! Perfect for midweek meals or easy entertaining. You can even play about with the flavours. Got some fresh herbs to use up? Chop ‘em up and mix ‘em in. Mustard in the fridge? Add a teaspoon or 2 for an extra kick. You could just about chuck anything in to give it a flavourful boost or simply enjoy it as it is.

I hope you enjoyed the post lovelies!

Until next time.

Miss KitchenMason

 

 

Tomato Soup with a Hint of Basil

Tomato Soup with a Hint of BasilNow, it may seem a little early for a soup recipe but in actual fact, it’s the perfect time of year to get started! With all the beautiful late summer veg in the gardens, it’s exactly the right time to start stocking your freezer ready for Autumn & Winter.

My lovely Gran is a very keen gardener. Every year she surprises me with how much she gets out of her garden! Recently, she’s had a lot of tomatoes ripening very quickly that she needs to get eaten. I thought I would help her out and turn all those beauties into a delicious soup for the both of us to enjoy.

Here is what you will need to make approx 6 portions.

  • 1kg – 1.25kg Ripe Tomatoes
  • 1 Medium Onion
  • 1 Carrot
  • 1 Celery Stick
  • 2 tbsp Olive Oil
  • 2 tsp Tomato Purée
  • Generous pinch of Sugar
  • 2 Bay Leaves, each torn in half
  • 3 tsp Dried Basil
  • 1.2 litres Vegetable Stock *
  • 1 Bunch Fresh Basil

*I used 4 x Knorr Vegetable Stock Pots dissolved in 1.2 litres of boiling water.

Essential Equipment

  • Large pot with a Lid
  • Stick Blender or Food Processor

First thing’s first, you need to prepare your veg.

I removed the skins from my tomatoes. It’s totally optional but actually quite simple to do.

Simply fill a jug or bowl with boiling water and submerge your tomatoes for 30 secs or so. You should actually start to see some of the skins splitting.

Then, using a spoon – remove the tomatoes from the water and simply peel the skins straight off.

Tomato Soup

Tomato SoupBeing very careful, as they will be a little slippy, quarter the tomatoes and remove any hard bits of core.

Tomato SoupNow, peel & chop the onion, carrot & celery stick so they are all approx the same size.

Place the large pot over a low heat & add in the olive oil.

When you can feel the pan getting hot, add in the onion, carrot & celery. Give it a mix then cook over the low heat for about 10 mins until just starting to colour and soften.

Tomato Soup

Tomato SoupAdd in the tomato purée, the sugar, bay leaves & the dried basil. Give it all a good mix to ensure it’s all blended well.

Tomato Soup with a Hint of BasilTip in the tomatoes and mix it all together.

Tomato Soup with a Hint of BasilPop the lid on the pan and allow to simmer for 10 mins. Once or twice, give the pan a little shake to keep it all well mixed.

 

Tomato Soup with a Hint of BasilNext up, add in the vegetable stock and give it a really good stir.

Tomato Soup with a Hint of BasilThen pop that lid back on and simmer over the low heat for 25 mins. Give the pan a good shake a couple of times during cooking.

Tomato Soup with a Hint of BasilGive it a nice mix then find and remove the bay leaves.

Pull all the leaves from the bunch of basil and add them into the pot.

Then, whether it’s using a stick blender or a food processor, get blitzing until it’s all nice and smooth.

WARNING do take care if the soup is still very hot and never over fill your food processor as it has a tendency to explode!

I’ve recently obtained the new Stellar Cookware Stick Blender and  it’s absolutely fabulous!

Stellar Stick Blender

It breaks down into 2 parts for easy washing and storage and has a very comfortable & ergonomic grip. It’s also incredibly versatile with it’s settings – having a dial at the top to adjust the power and a turbo button when you need a little extra oomph.

Stellar Stick Blender

And it made mincemeat of this soup! Definitely a lot easier than making a huge mess trying to pour it all into a food processor. My days of that are now well and truly over!

Tomato Soup with a Hint of Basil - Stellar Stick Blender

Tomato Soup with a Hint of BasilLast thing to do is give the soup another stir and have a taste. Add more salt & pepper if you think it needs it.

Then either, eat it now or store in the fridge in an airtight container for up to 4 days. Alternatively you could allow to cool completely then pour into ‘pour and store’ bags and place in the freezer ready for those colder nights.

Tomato Soup with a Hint of BasilThere’s just something about tomato soup. It’s always been my favourite, ever since I was a little girl. I have tried to be more adventurous and try different soup flavours but I always come back to tomato! A definite winner in my book.

What would be lovely is if you served this with a little cream swirled through to add a bit of richness. And a good chunk of crusty bread with lashings of butter smeared all over it! Aaaahh, I can foresee nights by the fire with a bowl of this deliciousness in the near future. Autumn is coming… get your freezer prepared!

I hope you enjoyed the post my lovelies.

Miss KitchenMason