Broken Glass Cupcakes!

Broken Glass CupcakesIt’s Halloween on Friday! I love this time of year. Ok, yes it’s a little colder and yes, it’s getting darker – but I don’t mind if it means I get to bake really fun, super awesome things like this! I think they’re SO eye-catching and would make a great addition to a Halloween party table.

Other recipes for these tend use a liquid food for the ‘blood’ but, the KitchenMason twist?  I use a smooth jam. When heated up, it’s runny & easy to use but then it solidifies back into jam! Making it ‘no mess’ when you come to display/eat them.

However, two important things to note before you embark upon your spooky, baking journey. 1. The caramel can be quite sharp so be careful if children are to eat them. 2. The caramel will only last a few hours before starting to go ‘frosty’ so decorate right before serving for optimum effect.

With that in mind, here is what you will need to make about 12 – 16 cakes.

For the Caramel

  • 340g Granulated Sugar
  • 180ml Water

For the Vanilla Sponge

  • 80g Unsalted Butter, Room Temp
  • 280g Golden Caster Sugar
  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Whole Milk, Room Temp
  • 1 tsp Vanilla Extract
  • 2 Eggs, Room Temp

 For the Vanilla Buttercream Frosting

  • 400g Icing Sugar
  • 200g Unsalted Butter, Room Temp & Cubed
  • Splash of milk or cream
  • 1 tsp Vanilla Extract

 For the Blood

  • approx 200g Smooth Jam (Any red coloured flavour)

To make the sponge, preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases. (You may need 2 tins if your mix makes more than 12 cakes.)

In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, baking powder & salt until sandy in consistency.

Broken Glass CupcakesIn a jug, beat together the milk, vanilla extract & eggs. Add three quarters to the bowl and mix until really smooth.

Then add in the remaining quarter, mix until completely blended in and smooth.

Broken Glass CupcakesSpoon the mixture into the prepared cases. I only fill mine about halfway to allow plenty of room for rising.

Broken Glass CupcakesBake in the preheated oven for 15 – 18 minutes or until a skewer inserted in the middle comes out clean.

Remove from the oven, allow to sit in the tin for a couple of minutes, then remove each cake and place on a wire rack to cool completely whilst we get on with the frosting.

To make the Buttercream Frosting:

In a stand mixer, add in the butter and the icing sugar and mix until smooth. (You may want to use the lid attachment to save yourself being covered in a mushroom cloud of icing sugar!)

OR

In a large bowl, cream the butter until smooth then gradually add in the icing sugar and beat well in-between each addition until all the sugar is used up.

 

Then add in the vanilla extract and splashes of the milk/cream until you get the consistency you want. It needs to be smooth enough to pipe but thick enough to hold it’s shape.

Broken Glass CupcakesTo make the Caramel:

Take a large, rimmed baking tray and line with a silicone baking sheet.

To make the caramel, bring the sugar and water to a boil over a high heat in a small high-sided saucepan, stirring until the sugar dissolves.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Then reduce the heat to medium/high and cook until it just starts to turn golden. This should take approx 15-20 minutes but don’t step away from the pan. You can guarantee, as soon as you do – it will turn and you’ll have to start all over again!

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Moving as quickly as you can, pour the caramel onto the prepared baking sheet & spread out as thinly as possible. The thinner the caramel, the clearer it will be. (As you can see from my results below – the thinner pieces are clearer whereas the thicker pieces are more ‘mottled’)

Allow to set hard and cool completely before breaking into shards. CAREFUL! They can be sharp.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Once your caramel shards are ready, load the frosting up into a large piping bag fitted with your nozzle of choice. (I used a 3M star nozzle.)

Pipe a swirl, covering all the sponge, on top of each cupcake.

Broken Glass CupcakesNext, push a couple of shards into each cake. Remember not to do this until just before serving.

In a small saucepan, warm up the jam until smooth and runny. Give it a good stir then, using a teaspoon, blob the jam onto each cupcake.

If it starts to solidify, simply put the pan back on the heat for 30 seconds to loosen it up again.

Repeat until all your cakes are covered in a spattering of blood!

Broken Glass CupcakesNow you have the creepiest, spookiest and coolest Halloween cupcakes in all the land! They’ll definitely make an impact at your Halloween party and you’re sure to be asked for the recipe as they taste SO good!

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

Miss KitchenMason

Spaghetti Bolognese & SORTEDfood Giveaway!

Spaghetti BologneseSpaghetti bolognese. We all love it but lets be honest, 9 times out of 10 – it comes out of a jar. And I must confess, I’m guilty too. So I went on a mission to find an easy solution, and there was only one place to look, SORTED food!

Over the years they have built up a HUGE recipe archive, a fantastically funny yet informative, step-by-step YouTube channel and even have their own kitchenware! So there was no question they would have an easy peasy & super delicious recipe for spag bol.

Without further ado, here is what you will need to serve 4.

  • 500g Minced Beef
  • Olive Oil, for frying
  • 1 Onion
  • 1 Stick Celery
  • 1 Carrot
  • Handful of Mushrooms
  • 2 Garlic Cloves
  • 1 tsp Dried Oregano
  • Squeeze of Tomato Puree
  • 1 Glass of Red Wine
  • 1 x 400g Tin of Chopped Tomatoes
  • 400ml Beef Stock
  • Splash of Milk
  • Splash of Worcester Sauce
  • 400g Spaghetti
  • 80g Parmesan Cheese to serve, Grated

Firstly, prepare your vegetables. Finely dice the onion, celery & carrot. Chop the mushrooms and crush the garlic.

Next, heat a large frying pan over a medium heat and  season the beef with salt and pepper. (Before it goes in the pan.)

Add a little olive oil to the pan then fry the mince until browned. Transfer to a bowl and set to one side.

Spaghetti BologneseAdd the onion, celery, carrot & mushrooms to the same pan and fry for a few minutes.

Spaghetti BologneseThen add in the garlic, oregano, tomato puree and red wine. Stir to mix well and simmer for a few minutes to reduce.

Spaghetti Bolognese

Spaghetti BologneseNext, add in the chopped tomatoes, beef stock, milk and worcester sauce. Return the mince to the pan, season generously with salt & pepper and simmer over a low heat for a minimum of 1 hour – a few is better.

Spaghetti Bolognese

Spaghetti BologneseWhen you are ready, cook the pasta in generously salted water according to the packet instructions.

Spaghetti BologneseDrain, toss with a little olive oil and season with salt & pepper.

Spaghetti BologneseServe with a big dollop of bolognese and some grated parmesan.

Spaghetti BologneseAnd there you have it! Time, it would seem, does most of the hard work for you in this recipe. It’s not demanding in any way, in fact other than 10 minutes to get it going and cooking pasta at the end, it’s really not that taxing at all! And as for the taste? It’s gorgeous. The red wine adds a deep rich flavour to it and all that (now hidden) veg is great for you and your family! It’s a really good way to get some of the good stuff into those fussy eaters. (Trust me, I was one for years.)

Now, how do you fancy winning yourself some Sorted Food goodies?

I’ve teamed up with Premier Housewares who, alongside the great guys at Sorted Food, have developed a stylish, good quality range of cookware for the aspiring chef!

With everything from aprons to chopping boards, these guys have got all the basics you need for your kitchen.

Among them is a fabulous set of weighing scales…

Sorted FoodAfter using them, the first thing I noticed were that they react much quicker than other digital scales I have used, allowing you to be speedy AND accurate in your kitchen. Also, I like that it doesn’t come with the stereotypical bowl on top. I never use mine as I always just place the bowl or pan I’m using within a recipe on them, creating less pots for me to wash. This way, it also takes up less of your precious cupboard space too, bonus!

Also, a large lidded pan…

Sorted Food

These pans are great. Ceramic coated, aluminium pans that aren’t too heavy or too light – they’re just right. They can be used on all types of hob and have silicone coated handles giving you a good grip!

And lastly, a ‘pop up’ colander & steamer…

Sorted Food

This really is good! It goes completely flat for easy storage & simply pops up when you need to use it. It is great for draining pasta, potatoes or rice & works perfectly as an easy vegetable steamer by simply placing it into a pan, filling with water up to the base of the steamer and hey presto! Pop the lid on the pan – vegetable steamer.

Want to get your greedy mits on all 3 items? Well here’s your chance! The fabulous folks over at Premier Housewares have given me a set worth over £75 for one of you lucky blighters to win!

So, what do you have to do to be in with a chance? It’s simple – just one of the following 3 things:

 

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

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

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 8th November at 1pm.

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

Good luck lovelies!

Nutella Cheesecake!

Nutella CheesecakeOk, this recipe is an absolute no brainer. It’s SO freakin’ tasty, ridiculously easy to make and a perfect, make ahead, dinner party recipe. There are literally no bad words to be said about this sensationally simple & delicious dessert. So! Here is what you will need to make 8 generous portions. (Or 4 if you are seriously greedy & pregnant like me hahaha!)

(Adapted from Rasa Malaysia a fabulous blog with loads of great recipes!)

  • 285g Digestive Biscuits
  • 60g Unsalted Butter
  • 1 x 400g Jar of Nutella
  • 90g Chopped Hazelnuts
  • 450g Philadelphia Cheese (Original) Room Temp
  • 65g Icing Sugar

Essential Equipment

  • 22cm (8 1/2″) Springform Pan
  • Food Processor

Note – Do NOT use a low fat or cheap version of the cream cheese. Only Philadelphia Original full fat will set properly. Trust me, I’ve tried!

First and foremost, lightly grease and line the base of the springform pan.

Then gently melt the butter in a saucepan over a low heat.

In a food processor, add the digestive biscuits, the melted butter & 1 tbsp of Nutella. Blitz until it forms a fine, sandy texture.

Nutella CheesecakeAdd in 25g of the chopped hazelnuts & blitz again until it just starts to clump together.

Nutella CheesecakePress the biscuit into the base of the lined tin. Press firmly & smooth out with the back of a metal spoon then place into the fridge whilst we get on with the filling.

Nutella CheesecakeEither in a large bowl with an electric hand whisk or a freestanding mixer with the beater attachment – beat the cream cheese & icing sugar until smooth.

Nutella CheesecakeThen add in the remainder of the the Nutella and mix until you can’t see any more white & it’s nice and smooth.

Nutella CheesecakePour the filling on top of the biscuit base and smooth out as best as you can with a spatula.

Nutella CheesecakeSprinkle over the remaining chopped hazelnuts then pop into the fridge to set for a minimum of 4 hours. Overnight is better if you can though.

Nutella CheesecakeAnd that is pretty much it, I told you it was easy!

Nutella CheesecakeIt really is the perfect dinner party dessert. It only takes about 15 minutes to make then the rest of the hard work is down to the fridge. Allowing you to spend more valuable time with your guests, who by the way – will be BEGGING you for the recipe! I mean seriously, who doesn’t like Nutella??

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

Miss KitchenMason

Salted Caramel Choux Buns

Salted Caramel Choux BunsOh yeeeeah! This one got me really excited! I’ve always loved salted caramel but for some, incredibly bizarre reason, I have never actually made anything salted caramel in my life. I know, it’s like a crime against baking!

As soon as I realised, I decided to act immediately and make the most salted caramel thing I could think of. These sensational salted caramel choux buns! Now if you’ve never made choux pastry before, don’t be alarmed. It really isn’t as difficult as everyone says it is. It’s actually very easy once you know the basics. So just follow my step by step guide and I promise you good results.

Right, here is what you will need to make 14 of the most incredible pastries in the whole world – EVER:

The Salted Caramel

  • 75g Unsalted Butter
  • 50g Soft Light Brown Sugar
  • 50g Golden Caster Sugar
  • 100g Golden Syrup
  • 125ml Double Cream
  • approx 2 tsp Sea Salt

For The Choux Pastry

  • 220ml Water
  • 80g Unsalted Butter
  • Pinch of Salt
  • Generous Pinch of Sugar
  • 125g Plain Flour
  • 220g Beaten Egg (approx 4 Eggs) Room Temp *

For the Filling

  • 750ml Double Cream
  • 1 Portion of Salted Caramel (Ingredients above)

The Caramel Icing

  • 60g Unsalted Butter
  • 110g Soft Light Brown Sugar
  • 2 tbsp Milk
  • 120g Icing Sugar

The Chocolate Drizzle (Optional)

  • 75g Dark Chocolate
  • 1-2 tbsp Milk

*I do recommend that you weigh the beaten egg rather than just using 4 whole eggs. Obviously eggs come in various sizes but weight is absolute and will guarantee a good outcome.

Ok, yes there’s a lot of components and it’s a bit of a labour of love. I can assure you though, it is 100% worth it!

Let’s get started.

* Place a large glass bowl into the fridge to chill ready for the choux pastry later *

To make the salted caramel,  place the butter, both sugars and golden syrup in a small saucepan over a medium heat and melt together. Bring it to the boil and allow to simmer for 3 minutes. (Swirl once or twice if you need to.)

Salted Caramel Choux BunsTurn down the heat, add in the cream and give it a good stir. Now, half a tsp at a time – add the salt, stirring well and tasting in-between each addition. (WARNING – be very careful not to burn yourself as it will still be hot!)

When it’s right for you, decant into a bowl, cover with cling film and pop into the fridge to chill until needed later.

Salted Caramel Choux BunsOnto the choux pastry.

Lightly grease two large baking sheets (or line with silicone baking mats) and preheat your oven to 200°C/Fan 190°C.

In a medium sized saucepan, add the water, butter, salt & sugar. Heat until the butter has melted and it just comes to the boil.

Salted Caramel Choux BunsWith the pan still over the heat, dump in the flour and beat vigorously with a wooden spoon until it comes together to form one lump of dough.

Salted Caramel Choux BunsRemove from the heat and tip the dough into that bowl you chilled in the fridge earlier. Leave to cool for 5 minutes.

Salted Caramel Choux BunsNow you need the elbow grease!

A little at a time, add the beaten egg to the dough and beat vigorously with a wooden spoon in-between each addition.

At first it will split and seem like it is never going to come together – but it will, trust me. Just keep going.

Salted Caramel Choux BunsYou are after what they call a ‘dropping consistency.’ This basically means that when you lift up a large amount of the dough, it should drop back to the bowl within 5 seconds.

It will look a little something like this…

Salted Caramel Choux BunsPour the pastry into a large piping bag fitted with a large round nozzle.

Evenly spaced out, pipe 14 ‘blobs’ about 5cm in diameter. Try and keep them all the same shape and size if you can but don’t worry too much. I actually find the sporadic irregularity of choux pastry quite charming.

 (or line with silicone baking mats) Gently dampen the tops with a little cold water. (If there are any ‘spikes’ of pastry, carefully pat them down a little.)

Pop them straight into the oven and bake for 20 – 25 minutes.

Take them out of the oven. Using either a skewer or a sharp knife, poke an air hole into each one then place straight back into the oven for a further 10 minutes. This will help to dry out the inside and prevent them from collapsing.

When they are crispy & golden – remove from the oven and place onto a wire rack to cool completely.

Salted Caramel Choux BunsMeanwhile, let’s make the filling.

You could use a stand mixer with the whisk attachment but I like to do this by hand as you can very easily over whisk cream and it will begin to churn into butter. Not what you want!

So, ideally using a large bowl and whisk – whip the cream until soft peaks form.

Salted Caramel Choux BunsRemove the salted caramel you made earlier from the fridge and add to the cream in thirds. Carefully fold in using a spatula until it’s all smooth & blended together.

Salted Caramel Choux BunsI used a Piping Tube nozzle which made life a lot easier but if you don’t have one, just use your judgement and pick one you do have. So, prepare your piping bag with your chosen nozzle and add in the filling.

If you need to, expand those air holes you made earlier. Then insert the nozzle and squeeze in the filling. Be careful not to over do it though or they may burst.

When they’re all filled, leave to one side whilst we make the caramel icing.

In a small saucepan, melt together the butter, sugar & milk. Bring it to the boil then simmer for 2 minutes.

Salted Caramel Choux BunsRemove from the heat and add in the icing sugar. Beat until smooth.

Salted Caramel Choux BunsIf it starts to set before you’ve covered all your buns – just pop it back over the heat again to melt a little and stir well.

Spoon the warm icing over each bun then allow to set at room temperature. (This should happen relatively quickly.)

Salted Caramel Choux BunsNow if you want to make them look really tempting, make this quick chocolate drizzle.

Simply break the dark chocolate into a large bowl and add in the milk. Then either in the microwave or over a pan of barely simmering water – gently melt until shiny and smooth.

Pour into a piping bag and snip the end. Pipe zig zags over each bun, stand back, and marvel at your beautiful creations…

Salted Caramel Choux BunsI mean seriously… look at them…

Salted Caramel Choux BunsOk, you’ve waited long enough. Now…. FILL YOUR FACE!! Hahahaha! They’re good right?? I told you they were worth it.

These are honestly one of the nicest things I have ever baked in my kitchen and salted caramel is, hands down, one of my all time favourite flavours.

I really hope you enjoyed the post, so much so – you give it a go yourself!

Until next time lovelies.

Miss KitchenMason

Mint Chocolate Thumbprint Cookies!

Mint Chocolate Thumbprint CookiesOn a lazy Sunday, it’s very common for me to get the urge to bake. It almost always ends up being something sweet, and definitely needs to be quick & easy to create. These little beauties are no exception! Whenever I’m searching for a simple, ‘chuck it all in’ recipe, I usually need to look no further than the Hummingbird Bakery book. It always answers my baking prayers. So! Here is what you will need to make about 20-25 cookies. (Recipe adapted to what I had in my cupboards at the time.)

  • 60g Dark Chocolate
  • 110g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 1 tsp Peppermint Essence
  • 125g Plain Flour
  • 30g Cocoa Powder
  • 1/4 tsp Salt

For the Filling

  • 80g White Chocolate
  • 3-4 tbsp Double Cream
  • 1 tsp Peppermint Essence
  • Green Food Colouring Gel (Optional)

Either in a bowl set over a pan of barely simmering water or in a microwave – gently melt the dark chocolate, mix until smooth and leave to one side to cool.

In a stand mixer (or in a large bowl using an electric hand whisk) cream together the butter, the golden caster sugar & brown sugar until light and fluffy.

Mint Chocolate Thumbprint CookiesThen add in the egg yolk, vanilla extract & peppermint essence. Mix well until it’s all nice and smooth.

Mint Chocolate Thumbprint CookiesPour in the cooled, melted chocolate and mix until it’s all blended in.

Mint Chocolate Thumbprint CookiesLastly, sift in the flour, cocoa powder & salt. Mix it all together one last time until a smooth cookie dough forms and you can’t see any more flour.

Mint Chocolate Thumbprint CookiesWrap the dough up in a piece of cling film, flatten into a disc and chill in the fridge for about 40 minutes.

Preheat your oven to 170°C/Fan 160°C and line a large baking tray with baking paper/silicone baking mat.

When the dough has chilled, roll tablespoon sized amounts into little balls.

Mint Chocolate Thumbprint CookiesPlace as many as will fit on the baking tray and pop the rest in the fridge for the meantime. (They won’t spread a lot but allow a little room in-between just in case.)

Using your thumb (surprise surprise) press a reasonably deep dent into the middle of each cookie.

Mint Chocolate Thumbprint Cookies-6Bake in the centre of the preheated oven for approx 15 mins or until they are slightly firm and just starting to crack a little on the edges.

Mint Chocolate Thumbprint Cookies-6Allow to sit on the tray for a minute or two then transfer to a wire rack to cool completely.

Repeat the process for the remaining cookie balls.

Whilst they are cooling, make the filling.

Chop the white chocolate as finely as you can and place into a bowl. (This will help it to melt quickly.)

Mint Chocolate Thumbprint Cookies-6Either in the microwave or in a small saucepan over a low heat, bring the cream just up to boiling point then pour straight over the white chocolate.

Don’t mix it, just allow to stand for a minute until the chocolate has melted.

Then give it a good stir until smooth and shiny.

At this point, add in the peppermint essence and, if you like – a little green food colouring gel.

Mint Chocolate Thumbprint Cookies-6Pour the filling into a piping bag and pipe blobs into the middle of each cookie. Place into the fridge for approx half an hour to let the filling set and there you have it! Mint chocolate thumbprint cookies.

Mint Chocolate Thumbprint CookiesProvided you don’t scoff them all straight away (which is a very high risk!) store the cookies at room temperature in a metal tin lined with baking/greaseproof paper.

I love my biscuits. But me being British, I guess you wouldn’t expect anything less! Whether it’s a rich tea, a choc chip cookie or a thumbprint cookie, there’s nothing better than a good cuppa and a biccy. FACT!

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

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

 

 

Croque Monsieur

Croque MonsieurMost Sunday mornings, I make the Mr a bacon sarnie. Me? I quite often desire something a little more… ‘fancy.’

This week I had some spare ham and cheese so thought I would use the opportunity to make myself a Croque Monsieur for breakfast. For those of you that haven’t heard of this french delight, it’s basically a glorified cheese & ham toastie. Though I can confirm – it’s WELL worth the extra effort!

Here is what you will need to make 1 sandwich.

Making for more? Simply times the ingredients by the amount of people you are feeding.

  • 2 Slices of Thick White Bread
  • 60g Cheddar Cheese, Grated
  • 1 Slice Ham
  • 1/2 tbsp (8g) Butter
  • 1/2 tbsp (4g) Plain Flour
  • 100ml Semi Skimmed Milk
  • Ground or Freshly Grated Nutmeg
  • Salt & Pepper
  • 15g Parmesan, Grated
  • Honey Mustard (or Dijon Mustard)

Preheat your oven to 200°C/Fan 180°C.

In a toaster or under the grill, lightly toast the bread until just golden on both sides.

To make the sauce, melt the butter in a saucepan over a low heat then throw in the flour.

Stir constantly over the low heat for 2 minutes. It should look a little something like this…

Croque MonsieurGradually add in the milk bit by bit, stirring constantly and fairly vigorously to smooth out any lumps.

When the milk is all used up, you should end up with a slightly thick white sauce.

Croque MonsieurAdd in a little nutmeg & season well with salt and pepper. Then stir through the parmesan cheese. If the sauce is still a little runny, turn the heat up to medium and cook, stirring constantly, until it thickens.

You want it thick enough to be able to spoon on the top of the sandwich without it running off the sides.

Croque MonsieurNow you are ready for assembly!

Spread a thin layer of honey (or dijon) mustard onto one slice of bread…

Croque MonsieurNow top both slices with grated cheddar cheese, reserving a little for the top.

Croque MonsieurThen place the ham on top of the slice with mustard on it…

Croque MonsieurNext, place the bread with just cheddar cheese on top of the slice with ham on it.

Pour over the sauce and spread around evenly. Then top with the remaining cheddar cheese and place onto a baking tray.

Croque MonsieurBake in the oven for 5 minutes then turn on the grill.

Grill until the topping is all golden, bubbly and oh so sexy…

Croque Monsieur

Croque MonsieurAnd that is what you need to do to create one of the most incredible breakfast/brunch dishes in the entire world. I told you it was better than a ham and cheese toastie!

I mean, literally, as soon as you cast your eyes over that sultry, golden, bubbly topping – you won’t be able to resist it’s charm. I implore you not to skip on the honey mustard & nutmeg either. I swear to the gods – they make this sing like a celestial being sent from heaven to implement world peace! Genuinely… absolutely… divine. You NEED to make this!

The Mr was a little jealous when I sat down next to him with this vs. his humble bacon sarnie. I think I might be making two next time…

And on that note, I hope you enjoyed the post my lovelies!

Miss KitchenMason