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

Spicy Rosemary Thins

Spicy Rosemary ThinsOk, I’ve been hammering the sweet tooth a little hard recently. Figured I’d change it up a little bit this week with these scrummy, savoury sensations! For me, rosemary always tastes so homely. Ok, that may sound a little strange but I feel it’s almost like the herb equivalent of that winter ‘sitting in front of the fire with a mug of soup’ feeling. I don’t know what it is but I just love it. Like a herby hug!

Anyway, they’re blooming amazing and obviously you’re gonna have a go at making them because they’re super duper easy & quick!

Here is what you will need to make approx 25 – 30.

(Recipe from the lovely I Bake He Shoots.)

  • 1 tbsp Fresh Rosemary
  • 1/4 tsp Chilli Flakes
  • 100g Plain Flour
  • 100g Unsalted Butter, Room Temp
  • 100g Extra Mature Cheddar Cheese, Finely Grated
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Finely chop together the rosemary and chilli flakes.

Spicy Rosemary ThinsIn a food processor, add in the flour, butter, cheese, baking powder, salt & herbs.

Spicy Rosemary ThinsPulse until it just comes together to form a dough.

Spicy Rosemary ThinsTip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.

Spicy Rosemary ThinsUsing the paper as an aid – roll it up into a round log then press the ends in to fill any gaps.

Place this in the freezer for 25 minutes to chill.

Spicy Rosemary ThinsMeanwhile, preheat your oven to 180°C/Fan 160°C & line a baking tray with baking paper or a silicone baking sheet.

When the 25 mins are up – remove the dough from the freezer and slice discs approx 3-4mm thick.

Spicy Rosemary ThinsPlace the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.

Put into the centre of the preheated oven and bake for 10 – 12 mins or until just turning golden on the edges.

Spicy Rosemary Thins

Spicy Rosemary ThinsLeave on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)

Spicy Rosemary Thins

Spicy Rosemary ThinsThese would make great nibbles if you’re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that’s for sure.

And if you’re worried about the heat of the chilli flakes, it’s not hot I promise. It’s more like a pleasant, gentle warmth in the back of the throat as an after taste. They’re just… well, blinkin’ gorgeous!

I hope you all enjoyed this weeks post my lovelies, until next week.

Miss KitchenMason

Tomato & Mozzarella Galette

Tomato & Mozzarella GaletteAfter reorganizing all my recipes on the site, it occurred to me that I don’t have many pastry main course recipes. So this week, I made it my mission to find a new one to try. After trawling the internet for a while I turned up a little beauty called the ‘Galette.’

Not something I’d ever heard of before, but the more I read into it, the more I just needed to make one! It’s effectively a pizza with a rustic pastry crust. Sounds delicious right? You’d be correct in that assumption. And I know what you’re thinking, tomato and mozzarella? That galette is just gonna’ be swimming in juices!? Wrong. If you open the door half way, you will probably panic when you see how much liquid is there. But stick it out until the end of the cooking time and you will see that all the liquid evaporates to leave an incredible, melted golden mound of tomato and cheese. Take my word for it, it’s just beautiful.

Here is what you will need to serve 1 as a main course or 2 as a part of a main course with a side. (Recipe adapted from Hip Foodie Mom.)

For the Pastry Crust

  • 160g Plain Flour
  • 1 tsp Salt
  • 60ml Olive Oil
  • 50-100ml Cold Water
  • 1 Egg, Beaten for egg wash

For the Topping

  • 2 Balls of Fresh Mozzarella, Drained & Sliced
  • 2 Fresh Tomatoes, Sliced
  • Bunch of Fresh Basil, Roughly Chopped
  • Salt & Pepper

To make the crust, put the flour, salt & olive oil in a food processor & blitz briefly until it’s all blended together.

Tomato & Mozzarella GaletteAdd a little cold water at a time and pulse until it comes together to form a dough.

Tomato & Mozzarella GaletteTip out onto a work surface and knead briefly & gently into a ball.

Tomato & Mozzarella GalettePlace in some cling film, flatten into a disc and pop into the fridge to rest for a minimum of 30 minutes. Meanwhile, you can be slicing your toppings.

Preheat your oven to 200°C/Fan 180°C.

When the dough has rested, on a lightly floured work surface, roll out to a rough circle as thin as you can without tearing.

Tomato & Mozzarella GaletteLift the pastry onto a baking tray/sheet. Then leaving a 4cm/1 1/2″ gap around the edge, lay the mozzarella onto the pastry & sprinkle over a generous amount of chopped basil. Season with salt & pepper.

Tomato & Mozzarella GaletteThen lay over the slices of tomato. If you like, finish with more basil and a little more salt & pepper.

Tomato & Mozzarella GaletteThen roughly fold the edges up and over the toppings, lightly pinching the seams together as you go. Lastly, brush the crust all over with beaten egg.

Tomato & Mozzarella GaletteBake in the preheated oven for approx 45 minutes until the pastry is golden & crispy and the cheese is bubbling. Allow to sit for a few minutes before slicing and devouring like you haven’t eaten in weeks!

Tomato & Mozzarella GaletteI am always happy to try any variation on the humble pizza. It doesn’t matter what that variation is. Anything with melted cheese is bound to be amazing, and this is no exception! A beautiful flaky pastry topped with delightfully seductive melted mozzarella,  temptingly sweet tomatoes & the powerful flavour of basil. Just amazing. You should totally try one of these!

I hope you enjoyed this week’s post 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

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