Category Archives: Snack

BBQ Pulled Pork – Revisited And Home Made Coleslaw!

BBQ Pulled Pork & Coleslaw Baguettes

Many moons ago for one of my first ever KitchenMason blog posts, I wrote about a fantastic recipe for BBQ pulled pork. It’s one of mine & the Mr’s favourites & perfect for a lazy Sunday as there is minimal effort & minimal pot washing required! So today, as seen as we are celebrating being together for 7 years, we decided to dust off the slow cooker and have a lazy & relaxing day. (Plus, I thought my original post could do with a bit of a revamp!)

Also, I have had a mild addiction to coleslaw ever since I was a kid. I say mild, I mean monumental! There are tons of recipes for pulled pork across the internet and lots of them seem to pair it with home made coleslaw. So I thought I would too.

Without further ado, here is what you will need to make a mountain of pulled pork & a vat of coleslaw.

(Pulled Pork recipe is adapted from the Two Peas & Their Pod blog & the Coleslaw recipe comes courtesy of The Slow Roasted Italian blog.)

BBQ Pulled Pork

  • 1 Onion, medium sized
  • 110ml Ketchup
  • 85ml Cider Vinegar
  • 50g Light Brown Sugar
  • 55g Tomato Puree/Paste
  • 2 tbsp Smoked Paprika (See note 1)
  • 1 tsp Cayenne Pepper
  • 2 tbsp Worcestershire Sauce
  • 2 tsp Sea Salt
  • 1 1/2 tsp Black Pepper
  • 1.5k Pork Shoulder, bone in/fat trimmed (See note 2)
  • Crusty Cobs/Baguettes to serve

Coleslaw

  • 1/2 Head of White Cabbage, thinly sliced
  • 2 Carrots, grated
  • 1/2 Onion, grated
  • 250ml Mayonnaise
  • 1/2 tsp Mustard Powder
  • 2 tbsp Sour Cream
  • 2 tbsp Caster Sugar
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 3 tbsp Cider Vinegar

Note 1: You can use normal paprika but you won’t get that lovely smokey BBQ sauce flavour you really want. It is best to get the good stuff.

Note 2: Get your butcher to cut it in half  so you know it will actually fit in your slow cooker. (Unlike me and the Mr did… all will be explained later!)

First up, chop the onion into thick-ish slices and lay in the bottom of the slow cooker.

Preparing The Pork!Next, add in the rest of the ingredients and give it a right good mix up!

Adding in the FlavourThe Start of the Best BBQ Sauce Ever!Now, this is the part where me and the Mr tripped ourselves up a bit. We totally forgot to check that the pork shoulder would actually fit into our slow cooker…

Minor Problem, It Doesn't Fit!It wasn’t for lack of trying though! But between the two of us, that thing was NOT going to split into two pieces and fit. Whoops. So do make sure to check that yours will fit and if needs be, ask your butcher to chop it into two pieces!

Anyways, I put my thinking cap on and suddenly…

Problem Solved!Problem solved! I covered it in foil and turned my oven on to 90°C/Fan 70°C. So whether you are doing it in a slow cooker or in the oven, cook for at least 6-8 hours until completely cooked through and practically falling off the bone.

Meanwhile… make the coleslaw.

Thinly slice the cabbage and grate both the carrot & onion. Place into a large bowl and leave to one side.

The Base of ColeslawIn another large bowl, mix together the rest of the ingredients and whisk it up to make a thick & creamy sauce.

The SauceNow pour the sauce over the veg & mix in thoroughly until it’s all evenly coated.

Home Made Coleslaw!Store in an airtight container and pop in the fridge. Make sure you give it at least 30 minutes resting time before you eat it just to let the flavours settle.

6-8 hours later… The pork is cooked! Take it out the oven/slow cooker and remove all the meat. Using two forks back to back, shred all of it and put back into the pot to absorb all that beautiful BBQ sauce & warm through.

Serve in warmed baguettes or crusty cobs. I used some half baked baguettes this time.

BBQ Pulled Pork & Coleslaw BaguetteThis has to be one of the most simplistic foods in the world to make and one of the tastiest! The smokiness from the paprika is wonderful and the sharpness of the coleslaw cuts through it magnificently!

This has been and will remain, one of my all time favourite foods and a definite crowd pleaser.

Hope you all enjoyed the post, until next week!

Miss KitchenMason

Bacon & Cheese Loaves!

Bacon & Cheese LoavesYep, you heard me. BACON & CHEESE BREAD! How freaking amazing does that sound eh? Well I can assure you, it tastes as amazing as it sounds. Once again, the legendary Paul Hollywood doesn’t disappoint with another epic recipe from his How to Bake book. Here is what you will need to make 4 small loaves. (I say small loaves, one loaf will easily make 2 awesome doorstop sized sandwiches!)

  • 400g Strong White Bread Flour
  • 100g Strong Wholemeal Bread Flour
  • 10g Salt
  • 10g Fast Action Yeast
  • 30g Unsalted Butter, softened
  • 330ml Cool Water
  • 8 rashers Smoked Back Bacon, fat removed*
  • 150g Strong Cheddar Cheese
  • Olive Oil

* (Yes I know, it’s practically a crime to take out the best bit of the bacon but just do it! It won’t work as well if you leave the fat on as it gets a second cooking when you bake the bread. So if you do, you’ll pretty much cremate the bacon, NOT COOL!)

Right, down to business!

Tip both flours into a big mixing bowl and add the salt to one side & the yeast to the other. Make a well in the centre and add in the butter & 3 quarters of the water.

Mixing the IngredientsGet your hands in and mix it all up, keep adding more water until you have picked up all the loose ingredients from the bowl & formed a rough dough. You might not need all the water or you might need more – aim for a soft dough but not soggy.

Place the dough on a lightly floured work surface and knead well for a good 10-15 minutes or until you can stretch the dough quite far without it breaking.

Ready for KneadingWhen the dough is ready, place in a large, lightly oiled bowl – cover with cling film and allow to double in size for at least an hour. If it goes past this point by an hour or two though, it doesn’t matter.

1st Prove - the beginning

1st Prove - the end resultWhilst the dough is proving, get the filling ready. Cook the bacon, either in the oven or a frying pan, and chop into pieces. Next, grate the cheese.

The FillingWhen the dough has risen to at least double it’s size, throw the bacon and cheese on top of it and incorporate by kneading lightly in the bowl.

Adding the FillingThen tip the dough out onto a lightly floured surface and knead until all the bacon & cheese is fully incorporated – any pieces of bacon that come out, simply push back in.

Divide the dough into 4 equal portions & shape into ovals by doing the following.

Shaping the Dough1. Flatten each piece into a rectangle using your knuckles (image 1)

2. Fold the sides over each other (image 2)

3. Repeat steps 1 & 2

4. Roll them up, a bit like a baguette. Turn seam side down & point the ends.

5. Dust the tops with flour & slash the tops deeply (image 3)

Having two loaves to a tray, put each tray either into a clean plastic bag or loosely cover with cling film. Leave to prove again for 1 hour or until when poked lightly, the dough springs back quickly.

Preheat your oven to 220°C/Fan 210°C.

2nd Prove - the beginning

2nd Proving - the resultWhen the loaves are ready, drizzle with some olive oil and pop in the oven for about 20 minutes until they are all a lovely golden brown colour.

Bacon & Cheese Loaves!Just look at it, isn’t it beautiful? I can’t imagine that I could ever make bread in my kitchen that is better than this. I may as well give up now! Well, I won’t obviously – but you know what I mean!

I have had this for my packed lunch at work. Naturally, slicing the bread like the picture above makes really small slices, so I overcame this problem by using half a loaf and slicing horizontally to make a sort of doorstop sandwich. It was amazing! And very filling too, so a great lunch to see me through the rest of the day until tea time.

If you were toying with the idea of getting into bread making, you should give this one a go. It will totally convert you I promise!

Well, until next time my lovelies.

Miss KitchenMason

Sesame Seed Bagels

Sesame Seed BagelsContinuing my quest to explore the world of bread, I stumbled upon a recipe for bagels in my copy of the Bread Revolution cook book. It’s never even crossed my mind to make these but then I do love a good bagel for lunch! So here is what you will need to make 9 bagels.

  • 500g Strong White Bread Flour
  • 10g Fine Sea Salt
  • 7g Fast Action Yeast
  • 250ml Cold Water
  • 45g Honey
  • Sesame Seeds

Preparing the DoughIn a stand mixer with the dough hook attached, mix together the flour and salt. Then add in the yeast & mix again. Make a well in the centre and add in the water and the honey. Mix on low for a minute or two until the dough comes together then mix on medium for about 5 minutes or until you can stretch the dough quite far without it breaking. It should still be quite firm though.

If you are doing it by hand simply knead for about 10 minutes or until the same result is achieved.

Place in a lightly oiled bowl, cover and leave to double in size – this should take about an hour.

1st Proving - the start

1st Proving - the endWhen the dough has doubled in size, knock it back on a clean work surface. (in 90° turns, fold the outside edge inwards until all the air bubbles are popped.)

Divide the dough into 9 equal portions. I found it easier to weigh them rather than second guessing!

Roll each piece into small tight balls and leave to rest for 5 minutes.

Resting the DoughFlour a baking sheet and leave to one side. Flatten each ball with the palm of your hand then carefully tear a hole through the middle and widen each one, still keeping the circular shape. Dust with flour and place on the baking sheet. Cover with a damp cloth and leave to prove again for 30 minutes.

2nd ProvingMeanwhile, get a large roasting tray and half fill it with water. Bring it to the boil on the hob then reduce to a simmer. Also, preheat your oven to 200°C/Fan 190°C.

In two batches (depending on the size of your roasting tray, maybe more) carefully drop the bagels into the simmering water leaving enough room for them to spread slightly. Cook for 2 minutes on each side.

First CookingThen place them on a baking tray lined with baking/parchment paper. Whilst they’re still still wet, top with the sesame seeds (if using.) Place them straight into the preheated oven for about 15 minutes until they are a deep golden colour.

Ready for the OvenRepeat the process with the remaining bagels.

Sesame Seed BagelsYou could easily change the flavour of the bagels by either leaving them plain instead of using sesame seeds, or you could top them with onion seeds, poppy seeds or even some sea salt. They are easily adapted to anyone’s tastes and obviously you can fill them with anything you like!

I thoroughly enjoyed baking these and I honestly think I will make them again.

Hope you enjoyed this week’s post my lovelies.

Miss KitchenMason

Split Tin Loaf

Ever since Christmas & my Birthday in January – I have had an abundance of recipe books that I’ve been dying to get stuck into. In particular, I really want to get into making more breads. So! I dug out a fantastic book called Bread Revolution which boasts tons of lovely bread recipes. This is the first time I have used it but will definitely be using it again as the step by step features & helpful hints the whole way through are just great!

Here is what you will need to make an 800g (2lb) split tin loaf.

  • 500g Strong White Bread Flour
  • 10g Salt
  • 10g Fast Action Yeast
  • 300ml Cold Water
  • 5tsp Olive Oil
  • Milk (for glazing)

Special Equipment

  • 2lb (800g)  Loaf Tin

In a large bowl, add the flour & the salt. Mix together then add in the yeast and mix again. Make a well in the centre and add in the olive oil and 3 quarters of the water.

Note: Using cold water will lengthen the proving process but this actually makes the flavour ten times better!

The Basics: MixingMix the ingredients until they start to come together – add more water if you need to. To be honest, the wetter the dough the better. Just don’t add loads of water as you don’t want it seriously sticky.

Lightly oil your work surface & place on the dough. Yes oil – NOT flour. Flour will incorporate itself into the dough which will ruin the balance of ingredients. Oil will simply stop it from sticking.

In 90° turns – fold the outside edges inwards. Coating the dough in oil. Then knead well for a good 10-15 minutes. The dough should end up being soft, stretchy and smooth. When you can stretch the dough quite far & thin without it tearing – it’s ready. Roll into a ball and place in a lightly oiled large bowl.

Cover with either a damp tea towel or greased cling film and leave to prove until at least doubled in size. (Approx 1-2 hours.)

Proving: the start

Proving: the resultWhen the dough has risen – take out the bowl and place on a clean work surface. No need to flour or oil the surface as the dough should not be sticky at this point.

Now you need to knock back the dough. Simply punch the dough down and then fold the outside edges into the middle to remove all the air pockets that were created during proving.

Turn the dough ball upside down (so the folds are tucked underneath) and now you are ready for shaping.

Flatten the dough into a rectangle then fold the sides in and seal by pressing with your knuckles. Then bring the top and bottom into the middle (like an envelope) and seal again. Flip the dough over and place into a lightly oiled loaf tin. (I used a stone pan so floured instead of oiled.)

Loosely cover again with a tea towel or greased cling film and leave to rise to about two thirds it’s original size. (About an hour.)

Meanwhile, preheat the oven to 250°C/Fan 230°C and place a roasting tin at the bottom of the oven.

2nd Proving: the start

2nd Proving: the resultOnce the bread has risen to the right size, brush the top with some milk and cut a line running straight through the middle of the loaf. Try not to cut as deep as I did though lol – I got a bit carried away!

Split Tin Loaf Ready for the OvenPlace the loaf into the oven and throw either a handful of ice cubes or a glass of cold water into the hot roasting tray and quickly shut the door. This will create steam which will help to get a better rise from your bread.

After 10 minutes – reduce the temperature to 230°C/Fan 210°C and open the oven to let out the steam.

Bake for a further 15- 20 minutes.

Once the loaf is cooked & you have a gloriously golden crust – remove from the oven and allow to cool completely before attempting to slice. I know it’s hard but it will be worth it!

Split Tin Loaf - Done!If you want your crust to stay crispy – store the loaf in paper. If you prefer your crust to go softer – store in plastic. (Either a bag or tub.)

I absolutely adore home made bread. Even bad home made bread is a million times tastier than shop bought! And there’s something so satisfying about knowing that you have created something so gorgeous from next to nothing with your bear hands.

I hope you enjoyed the post my lovelies!

Until we meet again

Miss KitchenMason

Tortilla Wraps

This week I wanted to have a bash at something completely different to anything I have ever attempted before. Me and the Mr both fancied burritos for dinner so I thought, why not try and make my own tortilla wraps??

So here it is! How to create your very own home made tortilla wraps. Makes about 14-16 7″ wraps. (approx)

(Recipe taken from the legendary Mr Paul Hollywood’s How to Bake book.)

  • 500g Strong White Bread Flour
  • 10g Salt
  • 30g Caster Sugar
  • 10g Instant Fast Action Yeast
  • 30g Unsalted Butter, softened
  • 320ml Cool Water
  • Vegetable Oil (for cooking)

Sift the flour into a large bowl. Add the salt & sugar on one side and the yeast on the opposite side. (This is because salt can kill yeast so you should never directly mix the two.)

Add in the softened butter then make a well in the centre. Pour in about 3 quarters of the water.

Making The DoughMix roughly with your hand and gradually add in a little of the remaining water at a time until you  have picked up all the flour from the bowl. You don’t want a wet dough though- just a soft dough.

Note: you may not need all the water/you might need to add a little more, use your judgment.

Dough Ready for KneadingPlace the dough on a lightly floured work surface and knead for about 10-15 minutes until you have a soft and supple dough. Lightly oil a large bowl and place the ball of dough inside. Cover with a tea towel and leave to prove for at least an hour until it has doubled in size. (It doesn’t matter if it’s 2-3 hours though.)

Starting the Proving

Dough Ready for ShapingNow you need to “knock back” the dough to remove any air bubbles that are trapped inside. Do this by repeatedly turning and folding the dough in on itself. Now you need to divide the dough into 60g pieces. You could do it by eye but honestly – it’s just easier to weigh it. This way you can be sure they will all cook in a similar time too.

Roll each piece into a small ball then, using a rolling pin, flatten each one out to about 7″ in diameter. (Don’t stack them on top of each other or they will stick.) I found it easier to do them in batches of 5. Rolling them, cooking them and then moving onto the next batch.

Tortilla Wraps Ready for CookingHeat either a frying pan or a crepe pan over a medium heat then add 1 tsp of vegetable oil. Set your timer for 3 minutes and start it as soon as your wrap hits the pan. When the oil starts to smoke – lay on a tortilla wrap.

Cooking a Tortilla WrapThe wrap will bubble up but don’t be tempted to pop it – just leave it as it is. When your time gets down to about 1 minute – flip it over.

Frying a Tortilla WrapWhen the timer is finished – remove from the pan and place on a plate. Stack each one on top of each other as this will help to stop them from drying out.

Home Made Tortilla WrapsAnd there you have it ladies and gents! Your very own home made tortilla wraps to do with as you please. You can either use them within 24 hours or layer with cling film/parchment paper and store in the freezer. (Don’t freeze without layering otherwise they will all stick together and are impossible to separate!)

I must say I thoroughly enjoyed baking these little beauties. Me and the Mr both love wraps and eat them frequently with salads, packed lunches & Mexican dishes. I’m really quite proud of how they turned out!

I Hope you all enjoyed the post – next time I’ll share a recipe for burritos so you can use some of your lovely home made tortilla wraps : )

Miss KitchenMason

Inside Out Grilled Cheese & Bacon Sandwich!

Last Saturday was my 26th Birthday – as a result, this post has been slightly delayed due to a massive hangover! (As was expected to be honest.) I have literally had the best Birthday I have had in ages though. Being totally spoilt by the Mr & partying with friends & family – I couldn’t have wished for a better Birthday. So a MASSIVE shout out to everyone who came to celebrate with me – I had a blast – thank you!

So! Back to the munch. This little beaut is an awesome breakfast, brunch, lunch or snack. I know I said “grilled” but it’s actually fried. It derived from America and they always seem have different terminology to us Brits! To be honest though – anything with bacon and melted cheese in it is going to be freakin’ awesome!

What you will need to make 3 Sandwiches

  • 6 Large slices of White Bread
  • 3 tbsp Butter
  • approx 200g Cheddar Cheese grated
  • 6 Slices of Bacon

First you need to cook your bacon. I have recently found a great, mess free way of cooking bacon that still gives the perfect crispy edges. Cover a baking sheet with foil and lay the strips of bacon on it. Place into a COLD oven and then turn up to 200°C/Fan 180°C. It should take about 20 minutes for the fat to render and go crispy. Turn halfway to make sure both sides cook evenly. I also fin that tipping out the juices halfway helps. When cooked, leave to one side. And this way – you won’t even need to wash the baking sheet – see, mess free!!

Ok, next up, melt a tablespoon of butter in a large non stick frying pan. When the butter starts to froth, lay in two slices of white bread.

White Bread SlicesWhilst the bread is still in the pan – take some grated cheese and spread it across one slice then top with 2 slices of bacon.

Bacon and Cheesy Goodness!Using a spatula, place the other slice of bread on top to make a sandwich. Press down firmly with the spatula to bond it all together.

Fried Sandwich!Now sprinkle some more cheese on top of the sandwich and press it in.

Melty Melty Cheese!… Then in one quick motion using the spatula – flip the sandwich over. (It’s not as tricky as it sounds – the butter should help the cheese stick quite well.)

Halfway There!Now after a minute or so – gently start to lift the edges of the sandwich with your spatula.. When the whole sandwich moves – you should be able to hear if the cheese has gone crispy. In which case – sprinkle some cheese on the top and flip again. Fry until the cheese is crispy.

Crispy Cheesy Fried Goodness!When the cheese is crispy on both sides of the sandwich and the cheese in the middle has melted – remove from the pan, slice the sandwich in half and devour without hesitation!!

Inside Out Bacon & Cheese Grilled Sandwich!I know it’s not healthy and I know it’s not nutritional But  just look a that cheesy bacony goodness! I mean seriously, it’s so bloody delicious I could have eaten another two! It did turn out to be part of a great hangover cure though – one I have made before and will definitely make again.

I hope you enjoyed the post guys n gals!

Until next time – au revoir.

Miss KitchenMason

Mince Pies!

Plate of Mince Pies

This year I didn’t want to go too overboard on baked presents for family & friends (as I have a severe a tendency to!) So I asked my Mum if there was anything that she would like and she said, “mince pies please!” I adapted this recipe from one I found on the BBC Good Food site. Here is what you will need to make approx 16-18 pies.

  • 225g Unsalted Butter, cold & cubed
  • 350g Plain Flour, sieved
  • 100g Golden Caster Sugar
  • Pinch of Salt
  • 410g Jar of Mincemeat*
  • 1 Eating Apple, pealed, cored & diced
  • 1 Egg
  • Icing Sugar for dusting

* I used Waitrose traditional mincemeat with apricot purée and orange oil. I don’t even like mince pies but that orange oil made them smell so tempting and delicious!!

Preheat your oven to 200°C/Fan 180°C.

First – make the filling. Mix together the diced apple & mincemeat in a bowl and set aside. The Filling To make the pastry, rub the butter and the flour together either by hand or pulse in a food processor until it resembles fine breadcrumbs. I find a food processor to be much quicker & easier! But be careful not to overwork the pastry. Flour & Butter MixtureAdd in the golden caster sugar & the salt and mix lightly/pulse a few times. Beat the egg and add a third of it into the mixture. Pulse/mix briefly until a dough forms. Reserve the egg for brushing later. Sweet Pastry DoughTip the dough out onto a lightly floured surface and knead gently until it all comes together. You can use the dough straight away but if you wrap it in cling film, flatten into a disc and refrigerate for 30 minutes it will be far easier to work with.

When the dough has chilled and is slightly firmer – roll out to a thickness of about half a centimetre and cut larger circles out for the base of the pies. (The size will differ according to the muffin tin you are using.) Then cut out slightly smaller circles for the lids.

Lightly grease the holes in the muffin tin and wrap a small ball of the dough in a double layer of cling film.

Carefully place a larger circle into one of the tin holes then, using the ball of cling filmed dough, gently press the pastry in and very carefully push the sides up to the top of the mould. Repeat until all the holes are filled.

Moulding and Filling the Pies

Place the prepared filling into each pastry mould – but don’t overfill them, you don’t want it bubbling it’s way out!

Egg Washed & Ready for the Oven!

Top the pies with the slightly smaller circles of pastry and press down the edges. You don’t need to egg wash them – they will stick anyway.

Using the reserved beaten egg, lightly brush the tops of the pies. Place into the middle of the preheated oven for 20 minutes turning halfway to ensure an even bake.

Leave the pies in the tin for 5 minutes then carefully remove them and place on a wire rack to cool completely.

When the pies are cooled, cut a shape out of cardboard – I made a heart. Place the shape in the centre of a pie and dust icing sugar over the top. Remove the cardboard shape and now you have a pretty design on your pie! Repeat for all the remaining pies.

Festive Mince Pie

So that’s my version of a mince pie. Quick and easy to make but also a lovely gift for someone you love.

Merry Christmas my lovely KitchenMasonites!

Love

Miss KitchenMason

Cheese & Mustard Scones

Are you struggling to think of ideas for your festive party buffet? You’ve looked through all the Christmas Recipes, you’ve got the Mince Pies & the cheese board – but what’s missing? Cheese & mustard scones!

Cheese & Mustard Scones

I recently acquired the Baking Mad “British Baking in 2012″ book. It has all sorts of lovely recipes including peanut butter cookies, raspberry ripple ice cream and even a recipe for cupcakes. Although, I saw this enticing savoury recipe and knew I had to try it! Here is what you will need to make about 12.

  • 225g Plain Flour, seived
  • 1 tbsp Baking Powder
  • 50g Unsalted Butter, cold & cubed
  • 1 tbsp Fresh Thyme Leaves
  • 1/2 tsp English Mustard Powder
  • 50g Extra Mature Cheddar, grated
  • 25g Parmesan, grated
  • 2 Eggs
  • 3 tbsp Buttermilk, plus extra to glaze
  • Salt & Pepper

Preheat your oven to 180°C/Fan 160°C.

Sieve the flour & baking powder into a large bowl or food processor. Either rub the butter into the flour by hand or pulse in the processor until the mixture resembles fine breadcrumbs. Try not to over mix.

Flour and ButterAdd the thyme, mustard powder, cheddar, three quarters of the parmesan and a little salt and pepper. Mix briefly.

Beat the eggs into a jug and add in the buttermilk. Mix lightly then pour into the flour in thirds – mix gently until a dough is formed.

The DoughTip the dough out onto a lightly floured worktop and roll to a thickness of about 2cm. Use a 5cm diameter round cutter to cut out the scones and place them onto a baking sheet.

Cutting the SconesBrush each scone with a little buttermilk and top with a sprinkling of the remaining parmesan and a little black pepper.

Ready for the Oven!Bake in the preheated oven for about 20 minutes until risen and golden.

And that’s it!! It really is as easy as that. I think the only thing I would change is the quantity of mustard powder – I would make it 1 tsp instead of half just to give them a little extra kick.

Cheese & Mustard Scones Ready to Devour!

I hope you are all ready and raring for Christmas Day – I know I am!

I have been busy baking lots of Christmas gifts for the family – I am bursting to share them with you all but I know they read my blog and I don’t want to ruin the surprises!

I wish you all a very Merry Christmas – and I hope you have all been good this year so Santa brings you what you want!

Miss KitchenMason

White Cob Loaf

To be completely honest – I have always been pretty pants at baking bread. But ever since this year’s Great British Bake Off show I’ve been determined to get better at it! So I thought I would have a crack at the legendary Paul Hollywood’s simple white bread recipe. I was so pleased with the results that I have made it several times since!

Here is what you will need to make 1 large loaf.

  • 500g Strong White Bread Flour
  • 40g Butter, softened
  • 12g (2 sachets) Dried Fast Action Yeast
  • 300ml Warm Water

Before you have a go at this recipe – I highly recommend that you go and watch the video at the top of this linked page first. It’s a step by step with Paul Hollywood himself and he gives you bundles of tips along the way!

So first up, sift the flour into a large bowl then add in the butter. Add the yeast on one side and the salt on the opposite. (Salt can kill yeast so you want to keep them separate.)

Mix the ingredients briefly then add in half the water. Next, get your hands in and give it a good swirl- keep adding the water until you have picked up all the flour from the bowl. (You may not use all the water – you may need more.) Then scrunch the dough in your hands until it forms one big lump.

Tip out the dough onto an oiled surface. (Don’t use flour as it will affect the consistency of the dough.) Now for the therapeutic part – kneading. I have never really found a good technique until now. If you skip to about 1 minute into the video I linked at the top – Paul shows you the technique he uses. I tried it with this bread and it worked brilliantly!

So knead until the dough becomes smooth and elastic (at least 8-10 minutes) then shape into a ball and place back into the bowl. Cover with either a damp tea towel or lightly oiled cling film and leave in warm place to double in size. This will take approx 1 hour.

Top Tip! If you’re using cling film – I find that if you get a marker pen and draw a line on it to show the size the dough started at – you’ll be able to tell when it has doubled far easier than judging by eye.

When the dough has doubled in size – tip it out onto a lightly floured surface. (Using flour is ok now as you’re not going to incorporate it into the dough.) Then knock out the air by using the same kneading technique you used earlier. When there are no air bubbles left in the dough, shape it into whatever shape you like (I opted to stick with Paul’s cob shape) and place onto a baking sheet lined with baking paper. Remember it will rise/spread so make sure the tray is big enough.

DO NOT use grease proof paper as it will stick! The last thing you want is to be peeling paper from the bottom of the bread you spent hours preparing!

Cover with a tea towel and leave to double in size again in a warm place. Once again, it should take about 1 hour. About 40 minutes in – preheat your oven to 220°C/Fan 200°C and place a roasting tin half filled with cold water into the bottom.

When the dough is ready – carefully dust the top with flour and cut slices into the top. No more than 1cm deep.

When the oven is preheated – put the bread (still on it’s tray) into the middle of the oven for about 30 minutes. I always turn mine halfway to ensure an even bake.

It’s cooked when it is risen, golden and hollow when tapped on the bottom. When all these 3 boxes are ticked – take out the oven and place on a wire rack to cool before breaking out the butter!

I literally cannot describe how good this bread is! The middle is so unbelievably soft and the flavour is amazing! There is officially nothing better than home made bread. I absolutely LOVE the smell that wafts through your house as soon as you open the oven too… mmm.

I mentioned earlier that as a result of my success with this recipe I have made it a few times now. I also tried a variation for a half and half bread. (Pictured above.) Simply reduce the strong white flour from 500g to 250g and add in 250g of wholemeal, seed & grain flour. Make exactly the same as above.

I have also tried a herby white loaf. Just add 1tsp of herbs de provence and 2 tsp of dried chives into the mix at the start – then make the same as above. To be honest all variations of this recipe that I have tried have been unbelievably nom! You can’t go wrong!

I am definitely going to be trying lots more bread recipes now I know that I can do it! I implore you all to give it a go – bread making is so therapeutic and much better for you/tastier than shop bought!

On your marks, ready, set… bake!

Miss KitchenMason

Tomato Soup

Now the cold winter nights are drawing in, it’s nice to have a recipe to warm your cockles. What’s better than a home made soup?!

My Gran brought me LOADS of tomatoes from her garden so I thought I would put them to good use. I found a recipe over at the BBC Good Food website which I adapted so I could use what I already had in my cupboards. (I didn’t have any celery so doubled the quantities of carrot & onion.) I was pleasantly surprised with the results!

Here is what you need to make about 3 bowls full. (Easily doubled)

  • 600g Tomatoes
  • 1 Large Onion
  • 1 Large Carrot
  • 1 tbsp Olive Oil
  • 1 tsp Tomato Purée
  • Sugar, pinch
  • 2 Bay Leafs
  • 600ml Vegetable Stock (from a cube is fine)

First, prep your veg. Slice the tomatoes into quarters & keep to one side. Peel the onion & carrot then chop into small, even pieces.

Heat the oil in a large heavy based pan. Then add in the carrot & onion. Sweat until soft – stir occasionally to stop them from sticking to the bottom. (Should take about 10 minutes.)

Add in the tomato purée and give it a good stir to coat all the veg. Then throw in the tomatoes & the bay leafs. Season with the sugar and lots of freshly ground black pepper. Pop a lid on the pan and let it stew over a low heat for about 10 minutes until the tomatoes are swimming in their own juices.

Gradually add in the hot vegetable stock and bring to the boil. Once boiling rapidly, turn the heat down to low and put the lid on again. Cook nice and gently for about 20-25 minutes stirring occasionally.

Fish out both bay leafs, then carefully pour half the mixture into a blender and blitz until nice and smooth. Repeat for the other half. Then return it to the pan and season with salt & pepper to taste. If you are eating it straight away – bring to the boil and serve. If you want to save it for a rainy day, either keep in a sealed tub in the fridge and use within 3-4 days OR pour in a freezer bag/tub – allow to cool completely then pop in the freezer and use within a couple of months.

I really liked the crunchy texture the onions gave in this variation. It even got a thumbs up from the Mr! But if you don’t really want the crunch from the onion & tomato seeds, you can always sieve the soup before hand.

I LOVE home made soups in the winter. There’s nothing better than coming home from work in the cold, wintry weather and sitting in front of a roaring fire with a hot bowl of soup. Bliss!

Until next time my little snugglys!

Miss KitchenMason