Tag Archives: Cheese

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

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

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

Cheeseburger Pie!

Sounds like an odd combination right? WRONG! It’s amazeballs!

I pretty much saw this recipe and instantly decided that I was going to make it in the very, very near future. Here is what you need to make a decent sized portion for two greedy folk like me & the Mr or 3-4 with sides. (If making for 2 it clocks in at about 550 calories per person. Not bad for a cheesy sensation!)

(Recipe adapted from Spark Recipes)

  • 100g Batter Mix
  • 4 tbsp Water
  • 250g Turkey Mince
  • 150g Cottage Cheese  *
  • 1 Egg
  • 1/2 Large Onion
  • 1 Garlic Clove
  • 40g Cheese, grated
  • 1 tbsp Worcester Sauce
  • 1 tsp Dried Basil
  • 3 Cherry Tomatoes, sliced

* I used Asda’s “Red Pepper and Chilli Cottage Cheese” for extra flavour

Lightly grease a round 7″ tin & preheat your oven to 200°C/Fan 180°C.

First up, make the dough base. Put the batter mix into a bowl and add the water a tablespoon at a time until it comes together to form a dough. Roll out on a gently floured surface until it’s big enough to fit the prepared tin. Gently press the dough into the tin and leave to one side.

Heat some oil in a non stick pan (I used low calorie spray) then fry the onions and garlic for a few minutes until starting to go translucent. Add in the turkey mince & season well with salt and pepper. Continue to cook until the mince is cooked through.

Stir in the worcester sauce & the dried basil and cook until all juices are absorbed. (Otherwise your base will probably go soggy.)

In a separate bowl, tip in the cottage cheese. Beat the egg and add about half into the cheese. Season with salt & pepper and mix well.

With that leftover egg, just brush the base lightly to prevent it from going soggy. Now start layering folks.  Tip in the turkey mince and spread into an even layer along the bottom.

Spread the cottage cheese mix on top and spread evenly.

Lastly, sprinkle with the cottage cheese and lay on the sliced cherry tomatoes.

Place into the middle of the preheated oven for about 30 minutes or until the cheese is golden and bubbling.

Slice and serve with a side salad or just have on it’s own like me and the Mr did.

In hind sight, I would have removed the overhanging dough from the tin as it turned out REALLY crunchy, almost at the cost of your teeth! Other than this, I was pleasantly surprised with this dish!

I didn’t really have a clue how it was going to turn out but the end result was rather flippin’ tasty! I tried to stick mostly to the original recipe but I think if I made it again (and calories were no object) I would try it with shortcrust pastry. I just think it would taste even better. Plus I’m a sucker for anything in pastry, I love the stuff!

That’s all for now ladies and gents, until next time.

Au revoir!

Miss KitchenMason

Cottage Pie!

Today was Mothers Day and I had my Mum round for dinner. I thought I would keep it simple and go with a classic, cottage pie. I found this beaut of a recipe on the BBC Good Food website. This recipe is lazy Sunday cooking at it’s best! Here is what you will need to make enough for 4-6 servings.

  • 600g Minced Beef
  • 1 Onion, finely chopped
  • 3 Carrots, chopped
  • 1 Garlic Clove, finely chopped
  • 1.5 tbsp Flour
  • 1/2 tbsp Tomatoe Purèe
  • Red wine/Rosè Wine, small glass (optional)
  • 425ml Beef Stock
  • 2 tbsp Worcester Sauce
  • 1 Bay Leaf
  • Thyme, Sprig

Mash

  • 900g Potatoes
  • 110ml Milk
  • 1 tbsp Butter
  • 100g Strong Cheddar
  • Ground Nutmeg

First, brown the mince in a large frying pan and set to one side. Then put a little oil, the onion & carrots into the pan and cook over a low heat for about 20 minutes until softened.

Add the garlic, flour & tomato purèe and cook for 2 minutes.

Put the beef back in the pan then add the wine (if using) and cook for a minute or two. Add the stock, thyme & bay leaf. Season with salt & pepper and bring to a simmer, cook uncovered for 45 minutes. Until all the liquid turns to a thick gravy that coats the meat.

Whilst the meat is cooking, put the potatoes in a pan of cold water & season with salt. Bring to the boil and cook until soft. Also, preheat your oven to 200°C.

Put the potatoes in a big bowl and add the milk, butter, 3 quarters of the cheese & season to taste with salt, pepper & nutmeg. Mash until smooth & well blended.

In a large dish, put the meat evenly along the bottom and top with the potato mixture. Sprinkle with the rest of the cheese.

Put into the oven for 25 minutes, until the top is a lovely golden brown. Serve with vegetables.

This really was tasty. I am not generally a huge fan of this dish but I thoroughly enjoyed it! Delicious, good, honest food.

I’m pleased to say that my lovely Mum enjoyed it too. Win win!

I actually made a Japanese Cheesecake for pudding but it went slightly wrong. The taste however, was lovely so I will be attempting it again and sharing (hopefully) a more successful attempt with you!

Here is a teaser pic for you in the meantime.

So what did you guys do for your Mum on Mothers Day? Or were you all still nursing hangovers from St Patrick’s day? Haha.

Until next time kids!

Miss KitchenMaason

Caramelised Red Onion & Cheese Pasta!

So this week I knocked up an old favourite of mine that I haven’t had for a while. Caramelised red onion, crumbly white cheese (of your choice) and pasta.

This serves 2.

What you will need:

  • 1 Large Red Onion
  • Crumbly White Cheese
  • 1 tsp Golden Caster Sugar
  • 2 tbsp Balsamic Vinegar
  • Pasta of your choice

This time I used the deliciously creamy & crumbly Lancashire cheese. I have also used White Stilton which works very well too. Use your imagination, why not try a blue cheese for depth of flavour if that’s your bag?

Anyway! What you need to do is slice up the red onion & fry in a heavy non stick saucepan in a little bit of oil until soft.

Then sprinkle over the sugar and add in the vinegar, crank up the heat & keep cooking until sweet, sticky & caramelised.

Meanwhile, cook your pasta according to packet instructions & crumble up your chosen cheese ready to scatter on to the pasta.

When your pasta is cooked, mix the caramelised red onion & the crumbled cheese in & serve on warmed plates with some garlic bread.

It only takes about 30 minutes to make so makes a perfect mid week supper. Also, it doesn’t make too many pots! Bonus!

Hope you enjoyed this post & thanks so much for reading. Please support my blog by subscribing on the home page.

Until next time!

Miss Kitchen Mason

Ham & Cheese Pie!

This weekend I had the Parents come to stay. I wanted to cook something simple but tasty & wholesome. I have made this ham & cheese pie a few times before and each time it went down a storm! So I thought it would be perfect on this occasion. I got the recipe from the Michel Roux Jnr app on my iPhone. Here is what you will need:

  • 375g Puff Pastry
  • 1 Egg, beaten
  • 50g Mature Cheddar, grated
  • 150g Gruyère Cheese, grated
  • 600g Cooked Ham (Good quality!)
  • 25g Butter
  • 25g Flour
  • 150ml Milk
  • 50ml Cream
  • Salt, Pepper, Nutmeg

Preheat your oven to 200°C.

First you need to make the béchamel sauce. Melt the butter in a pan until it foams, then add the flour and cook over a low heat for about 4-5 minutes stirring continuously. Don’t allow it to colour. Next, gradually whisk in  the milk & cream and bring to the boil. It should be quite thick. Season with a little salt but quite generous amounts of pepper & nutmeg. Leave to one side to cool completely. Cover it with a buttered piece of greaseproof paper to stop a skin from forming.

Next you need to roll out the pastry. On a lightly floured surface, roll out half the pastry in a rough circle about 24cm in diameter. Then roll out another circle about 26cm in diameter. Wrap this larger one up and keep cold in the fridge.

Place the 24cm circle of pastry on a baking sheet. Brush the edges with beaten egg then put a spoonful of the béchamel sauce in the middle. Spread it out with the back of a spoon within 3-4cm from the edges. Sprinkle on some of the grated cheeses and then put a slice of ham on top. Rinse and repeat until all the ingredients are used up.

Take the larger circle of pastry out the fridge and lay on the top of the pie. Press down firmly on the edges to seal & trim neatly. Brush the whole pie with beaten egg. At this point, if you want to decorate by scoring with the back of a knife, you can do. I chose to do a simple leaf pattern. Make a hole in the centre at the top of the pie to allow steam out. I cannot stress how important this hole is. I have had this pie explode in my oven before because the hole was too small and closed up during cooking. You have been warned!

Bake in the centre of the oven for 30 minutes. Then reduce the temperature to 180°C and bake for another 15 minutes. When removed from the oven, allow to stand for at least 20-30 minutes before cutting into slices.

I love this recipe. It’s really homely & really tasty! Although there is a bit of prep work involved, you can get all of this done before your guests arrive and be free to enjoy your evening without stressing about the cooking.

Once again, it went down a treat. Hope you guys will give it a go, I promise if you do… it will become a firm favourite as it has done in my household!

Miss Kitchen Mason

Fillet Steak with Hasselbacks and Blue Cheese & Onion Sauce!

I wanted something different for Sunday dinner this week. So me and the Mr decided to treat ourselves to some fillet steaks. With how completely and utterly mouth wateringly delicious fillet steaks are, I didn’t want just any side or just any sauce to accompany it.

After scouring Foodgawker for some inspiration I came across these two little show stopping recipes. Garlic Hasselback Potatoes and Onion & Blue Cheese Sauce.

Serves 4. What you will need:

  • 4 Fillet Steaks
  • 4 Baking Potatoes
  • 2 Garlic Cloves
  • Butter
  • Olive Oil
  • 4 tbsp Butter
  • 1 Large Onion
  • 180ml – 240ml Double Cream
  • 60g Blue Cheese, crumbled
For the Hasselback potatoes, preheat your oven to 220°C. Starting at one end, slice approx 3/4 the way down the potato & continue in 3mm intervals along the entire potato. Do the same for the other potatoes. Slice the garlic cloves finely and slide a piece down every other slit. Drizzle with olive oil, season with salt & pepper then put a few knobs of butter on the tops.
Place in the oven for about 40 minutes until the potatoes are cooked & the tops are crispy.
For the steaks, rub both sides with a little olive oil then season with salt and pepper. I was taught to cook them by my Dad. He sears them on both sides in a griddle pan, few minutes on each dependent on how rare you like yours. Then wraps them in foil and allows to rest for about 5-10 minutes. The resting part is quite important if you want a “melt in the mouth” texture as it allows the meat to relax making it much less chewy.
For the Blue Cheese & Onion sauce, melt the butter in a heavy based saucepan & add the onion. Saute over a high heat until they caramalise, be patient as this can take a little while. Mine started to turn golden after about 10-15mins of cooking.
Reduce the heat and add the cream then bring to the boil. Allow to reduce & thicken slightly before stirring in the blue cheese until melted. Season to taste. I found that my sauce started to get a little thicker than i’d like so just kept adding small amounts of milk until it was a little thinner.
Then promptly proceed to stuff your face! I was very impressed with both the sauce & the potatoes. The sauce was jam packed full of flavour and one that I will definitely be making again! And those potatoes would go with pretty much anything, I may try these for a Sunday roast instead of the traditional roasted potatoes.
Hope you enjoyed the read as always! Please support my Blog & subscribe clicking the “Sign me up!” button at the top of the page.
See you all next week!
Miss Kitchen Mason

Bacon, Cheese & Chive Scones!

And yes, to me, it’s Scones not Scons!

So my Mum mentioned the other day that she wondered why I didn’t make anything savoury for her to eat. Hint hint – not much! Haha. My Mum isn’t like me, in the sense that I have a MASSIVE sweet tooth and she doesn’t. So when my brain can only think of sweet thinks like cookies & cakes, I asked her what she had in mind. She said cheese scones. Something I haven’t made before. But I have to admit I liked the idea. I mean, I’ve made normal sweet scones before, just not savoury scones. So I started looking on Foodgawker & came up trumps with this beauty of a recipe! It’s from Linda at Lemon Drop.

Makes approx 18

What you will need:

  • 450g Flour
  • 1 tbsp Baking Powder
  • 1tsp Salt
  • 1tsp Pepper
  • 110g Butter, grated
  • 150g Strong Cheddar, grated
  • 1.5 tbsp Chives, dry (3 tbsp if fresh)
  • 10 Bacon slices, cooked crispy & chopped small
  • 300ml Milk
  • 1 Egg & 2 tbsp Double cream for glazing

Preheat your oven to 200°C & line baking tray with baking paper.

In a really large bowl, sift in the flour, then add the baking powder, the salt & pepper and the butter. Mix together with a fork until everything is evenly distributed.

Next, add in the cheese, chives & bacon. Again, mix with a fork until evenly distributed.

When everything is mixed well, start to add the milk a little at a time, still mixing with a fork. Once all the milk has been used it should form a sticky dough.

On a lightly floured surface, gently pat down the dough to about 1cm thickness. Then fold the dough in half and pat down to 1cm thickness again. Do this a few times but on the last time, leave the height at about 2cm.

Next, using either a cookie cutter or a glass, cut out your scones & place them on the prepared baking tray. And don’t throw the leftover dough away, just re-mould it and cut out some more until you aren’t left with any dough.

Beat the egg in a bowl along with the double cream & brush on the tops of the scones. Then put a dent in the tops of all the scones before they go in the oven for about 15 minutes.

And there you have it! Savoury cheese, bacon & chive scones. I must say they are pretty delicious. Especially sliced in half with a bit of real butter on them.

Although I must make a confession.  Mine didn’t rise so well. And now I know why. Those of you who read the Honey I’m Comb post will remember that I had a little issue with the use by date on my bicarbonated soda whilst making honeycomb. Erm, yeah… same thing with my baking powder! It sort of went out of date in January. Whoops! Silly me. this problem has since been rectified and I’m such a muppet for letting it happen again! What a plum.

Anyhoo… that’s my midweek munchies satisfied.

Thanks for reading and I will see you all at the weekend when I am going to be attempting Teriyaki Chicken.

Miss Kitchen Mason

Sweet Chilli Jam!

Before I disappeared to York for the weekend, I realised I had polished off the last of my sweet chilli jam. CRISIS! I cannot & will not have a fridge that does not bear this jam!

It was the first jam I ever attempted & still, by far, my favourite.

The recipe comes from the BBC Good Food website and is by Barney Desmazery.

It makes enough to fill 2 x 500ml Jars (easily halved) & the ingredients you will need are as follows:

  • 8 Red Peppers (de-seeded)
  • 10 Red Chillis (leave the seeds in!)
  • Finger sized piece of Fresh Ginger (peeled & chopped)
  • 8 Garlic Cloves (peeled)
  • 400g Tin Tomatoes
  • 750g Golden Caster Sugar
  • 250ml Red Wine Vinegar

Firstly you will need to prep your vegetables. De-seed and roughly chop the peppers, peel the garlic cloves then peel & chop the ginger. I know I photographed pickled ginger above as opposed to fresh root ginger. I would have preferred to use fresh & normally do, but I forgot to add it to my shopping list, DOH!

Next, chop your chillis. This is the part that will make your jam vary in heat. Having said that, it still won’t be very hot due to the large amount of sugar in it, thus “sweet” chilli jam and not just chilli jam. I am using a mixture of hot & mild chillis that a work colleague grew last year & he was nice enough to give me some to freeze. If you don’t want yours too hot then simply use less hot chillis.

Once you have all your veg ready, place them all in a blender with the tinned tomatoes, pulse until chopped very finely then pour into a wide heavy based saucepan along with the sugar & the red wine vinegar. The wider the pan the better, as it will reduce quicker. I made the mistake the first time of using a fairly small pan and I was cooking it for about 5 hours. Trust me, this makes it not very fun!

The next thing you need to do is bring the mixture to the boil & start skimming off any scum that comes to the surface. That is what the spoon & bowl are for in the above picture. If you have never made jam before, you will know what I mean by “scum skimming” when it appears.

Once you have it boiling, bring the temperature down to a simmer and allow to reduce until it becomes sticky and looks something like the below picture. Make sure to stir it occasionally.

At this stage, you need to keep a close eye on it and stir more often so it doesn’t catch & burn on the bottom of the pan. When the jam has reduced to the point where, if you run a spoon through it, it leaves a wake – it is ready to be poured (still hot) into sterilised jars.

It is worth noting that the jam will pretty much stay the same consistency even when cooled (due to the lack of pectin in the ingredients) so if you would like it a little thicker, keep cooking until it reaches your desired texture.

Sterilising Jars

This is a very simple process. If using jars like me, make sure you remove the rubber seals to start with. I have forgotten this once and it melted everywhere & smelt revolting! Haha. Lay the jars open, on a baking tray and place in a 180°C oven for 20 minutes. Et vous voila! Sterilised Jars. Then whilst they are still warm, place the seal back on, pour in your jam & seal. Be sure not to touch the inside of the jars though as this will contaminate them and you will have to start again.

So there you have it folks. My all time favourite preserve… Sweet Chilli Jam!

My favoured way to enjoy this sticky deliciousness is on some cheese on toast, or just with some cheese/cold meats and crackers. Yummy!

Thanks again for reading.

Miss Kitchen Mason