MASON CASH AND ME RECIPE GUIDE_DIGI

The Bakers Behind the Bowl Recipe Book

200 Years in the baking. With its iconic Cane Mixing Bowl a firm favourite amongst bakers worldwide, Mason Cash has been at the heart of kitchens for over 200 years. Enduring the test of time, Mason Cash is as relevant today as it was in 1901 when the first Cane Mixing Bowl was designed, continuing to bring generations of families together over their shared love of baking. Follow our bakers as they share their fond food memories and recreate their favourite family recipes using our iconic Mason Cash Mixing Bowls.

Meet the Bakers Behind the Bowl

To celebrate our love of baking and the bakers themselves, we have chosen a handful of wonderful everyday people who have kindly agreed to share their family baking stories and their favourite recipes with us so that we can share it with you!

Ruby Ruby is known in her family as their very own Master Chef. She inherited her love of baking from her grandmother when

Sean & Kerry Sean loves to get messy in the kitchen trying out new recipes influenced by his Malaysian heritage. Cooking is a big part of his life as it brings him and his father, Kerry, closer together.

Max Max is a father of three and a business owner. He is new to baking but has loved learning new

she would watch her cook in their family kitchen.

recipes even with his busy schedule.

Warren Warren has loved cooking since he was a child when his grandparents owned a coffee shop by day and restaurant by night. He loves seeing simple ingredients transform into fun and exciting experiences that can be shared with friends and family.

Shereen Shereen’s love for cooking has come from helping her family run a Mediterranean style restaurant in Wigan. She loves trying new recipes and challenging herself in the kitchen.

Chloe Chloe has been baking for the last six years but has always had a passion for food and trying new styles and recipes. She loves

to bake delicious cakes for friends and family.

The Tools Behind the Bakers

Each one of our baker’s recipes have been lovingly created with the help of our handy Mason Cash tools.We have a wide, comprehensive selection of products that combine quality and function which can become your helping hand in preparing your very own family recipes. These products have innovative features which make them a perfect addition to your kitchen.

CONVERSION CHART °C

Innovative Kitchen Balloon Whisk + Reamer

Gas Mark 4 5 6 7

Fan 160 170 180 200

180 190 200 220

Size 12 Cane Mixing Bowl

Innovative Kitchen Egg Store

Innovative Kitchen Pastry Brush + Fork

Innovative Kitchen Food Prep Bowls

Innovative Kitchen Measuring Cups

Innovative Kitchen Spoon & Jar Scraper

In The Forest Batter Bowl

Heritage Chopping Board

Innovative Kitchen Bench Scraper

Innovative Kitchen Juicer

Innovative Kitchen Spatula

Ruby’s Potato and Onion Bhajis

These crispy, perfectly seasoned onion and potato bhajis are a quick and easy starter or appetizer for your next dinner party.

Prep: 5 mins Cooking: 5-10 min Servings: 4

I N G R E D I E N T S

2 medium onions diced 2 medium potatoes diced ½ cup gram flour I tbsp ground ginger 1 tsp ground green chillies 1 tsp salt

1 tsp turmeric Juice of 1 lemon 1 tbsp ground coriander 1 tsp cumin seeds 1 small red chilli, optional Yogurt to bind together

M E T H O D

1. In a mixing bowl, mix all the spices, flour, ginger and chilli together. 2. Peel and dice the potatoes and onions into small pieces. Add them to the mixing bowl and mix until they are fully coated. Slowly add a tablespoon of yoghurt, one at a time, until the mixture is fully combined and forms a batter-like texture. 3. Fill a deep pan with a generous amount of oil on a high heat until the oil is hot. Using a tablespoon, scoop up the onion and potato batter and carefully place in the pan. Make sure to do this one spoon at a time to avoid them all clumping together. 4. Cook for a few minutes until they are brown. Serve with a mint and coriander chutney as a starter.

“With my baking, I try to make things that are quick, easy and healthy. There are many recipes I’d like to pass down to my family”

Sean & Kerry’s Malaysian Curry Puffs

Flaky and crispy on the outside with a savoury curried filling on the inside, this popular Malaysian recipe makes for an amazing party appetizer or even quick snack.

Prep: 50 mins Cooking: 25 min Servings: 10

I N G R E D I E N T S

F I L L I N G 1 sweet potato 1 red onion 400g diced beef 1 garlic clove 1 tsp mixed herbs 1 tbsp curry powder

D O U G H 250g plain flour 1 tsp sea salt 250g butter (in chunks at room temperature) 150ml cold water 1 egg

1 tsp cumin 1 tsp paprika 1 tsp dried coriander Pinch of pink salt 200g garden peas 1/2 cup of water

M E T H O D

1. For the dough, sift the flour into a large mixing bowl and add the salt. Add the butter to the bowl and begin to rub into the flour with your hands. Before the butter is fully combined make a well in the bowl and pour in 100ml of cold water. Mix until you have a firm rough dough, add more water if needed. 2. Prove for 20 mins in the fridge. Bring the dough on to a lightly floured surface and gently knead into a smooth rectangle. 3. Roll the dough until it is three times the size. Fold the shorter edges into the centre making sure that they fully overlap and roll out again to three times the length. Repeat folding the shorter edges into the centre making sure that they fully overlap and then prove in the fridge for 20 mins. 4. For the filling, dice the sweet potato, red onion and beef in to small pieces and finely chop the garlic.

5. Heat a little oil in a frying pan and add the beef to brown off. Add in the onions and garlic and cook until softened. Mix in the herbs and spices and cook for a further 2 minutes. 6. Add the sweet potato and 1/2 cup of water. Cook on a medium heat until potatoes have softened and the sauce has thickened. Add the peas and cook for a couple of minutes. Turn off the heat and leave to cool. 7. For the puffs, roll the dough into a rectangle until it is 5mm thick. Use a round pastry cutter to cut out pastry circles and place on a baking tray lined with baking paper. 8. Add a good amount of filling to one half of the pastry circles. Fold the circle in half to cover the filling and crimp the edges. 9. Brush with egg wash and cook in the oven on 200°C/180°C fan/gas 6 for 20 mins or until the pastry has puffed up and is golden brown.

“The thing I love most about cooking is how it brings everyone together. The emotions that come from cooking and the sharing of food is universal”

‘‘When I saw the Cane Mixing Bowl, it felt incredibly familiar. We grew up with one in the kitchen.’’

Max’s Three Ingredient Focaccia

This quick and easy oven-baked Italian bread recipe is great for beginners and seasoned bakers alike. Serve as a side dish with olive oil and balsamic or as sandwich bread for lunch.

Prep: 25 mins Cooking: 20 min Servings: 10

I N G R E D I E N T S

500g strong bread flour 7g dried fast action yeast 5 tbsp olive oil, plus extra for serving

1 tsp flaky sea salt 2 tsp fine sea salt Fresh rosemary, sprigs picked

M E T H O D

1. Pour the bread flour into a large mixing bowl. Add the yeast and fine sea salt on either side of the flour, this initial separation will prevent the salt from killing the yeast. Mix all three ingredients together. 2. Make a well in the middle of the mixture and add 2 tbsp oil. Add 350-400ml lukewarm water gradually until you have a slightly sticky dough. 3. Sprinkle a work surface with flour and tip the dough onto it. Knead the dough for 5-10 mins until it is soft and less sticky. Place the dough into a clean mixing bowl, cover with proving lid and leave for up to an hour until it has doubled in size. 4. Next, oil a 35cm shallow rectangle tin and tip the dough into the tin and stretch it to fill the entire space. Cover with a tea towel and leave to prove for another 30 minutes. 5. Pre-heat the oven to 220 °C/fan 200 °C/gas 7. Using your fingers, press little dimples into the dough and push the sprigs of rosemary in. 6. Mix 1½ tbsp olive oil, 1 tbsp water and the flaky salt together and drizzle over the bread. 7. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into 10 equal size pieces and serve.

Warren’s Chocolate Chip Cookies

Soft and chewy, these classic chocolate chip cookies are the perfect treat for the whole family. Serve straight out of the oven with a cold glass of milk, or just out the fridge with a hot cup of tea.

Prep: 10 mins Cooking: 20 min Servings: 12

I N G R E D I E N T S

150g butter (room temperature) 125g brown or muscovado sugar 100g caster sugar

1 tsp orange extract 1 egg from the fridge 1 egg yolk from the fridge

½ tsp bicarbonate of soda 350g dark chocolate, cut into 1cm chunks

M E T H O D

1. Preheat the oven to 180 °C/fan 160 °C/gas 4 and line a baking sheet with parchment paper. 2. Melt the butter and let it stand for a minute. Add both sugars to a mixing bowl, pour in the melted butter and beat for 1 minute. 3. Add the orange extract, the cold egg and egg yolk and whisk until your mixture is creamy. 4. Slowly mix in the flour and bicarb of soda until just blended, then fold in the chocolate chunks.

5. Scoop the cookie dough into a small round ice cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these in two batches, keeping the bowl of cookie dough in the fridge between batches. 6. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.

“There is nothing quite like sharing a homemade dish with the people you love.”

Shereen’s Spiced Carrots and Chickpeas with a Tahini Dressing

These roasted carrots and chickpeas drizzled with a delicious tahini dressing are packed full of flavour. Serve on a bed of couscous for the perfect Algerian inspired meal.

Prep: 10 mins Cooking: 30 min Servings: 4

I N G R E D I E N T S

V E G E T A B L E S Handful of carrots (peeled and cut into wedges) 400g chickpeas, drained 150g kale 2 tbsp ras el hanout

T A H I N I D R E S S I N G 4 tbsp tahini 1 tsp Dijon mustard Squeeze of half a lemon 50ml almond milk (or more if you want it runnier) Salt and pepper

Drizzle of olive oil Salt and pepper

M E T H O D

1. Preheat the oven to 180 °C/fan 160 °C/gas 4. Add the carrots and chickpeas to a roasting tray with the ras el hanout, olive oil, salt and pepper and mix through. Roast in the oven for around 20-30 minutes until the carrots are soft. Add the kale to the tray for the last 5 minutes, until crispy. 2. Add the tahini, Dijon mustard, lemon juice, almond milk to a bowl and mix until a dressing is formed. Add more almond milk if you want it runnier, season with salt and pepper. 3. Take the vegetables out the oven, serve as a side dish or with cous cous and drizzle over the tahini dressing.

“When I’m cooking, it brings me back to my younger days watching cooking shows with my dad.”

Perfect served as a side dish or with cous cous

“Baking for me is therapeutic, I really enjoy it especially after a long, stressful day.”

Chloe’s Lemon Meringue Pie

This show stopping dessert has a delicious zesty filling, topped with a light sweet meringue, perfect for impressing guest at your next dinner party.

Prep: 30 mins Cooking: 1 hour Servings: 10

I N G R E D I E N T S

PA S T R Y 450g plain flour 350g butter 90g icing sugar 2 large free-range egg, beaten

L E M O N F I L L I N G 12 lemons, zested and juiced 130g cornflour 500g caster sugar 12 free-range egg yolks

M E R I N G U E T O P P I N G 8 egg whites 450 caster sugar 4 tsp cornflour

M E T H O D

1. Pre-heat the oven to 180°C/150°C fan/ gas 4. Grease and line a baking dish with parchment paper. 2. For the pastry, blend the flour and butter together until the mixture resembles fine breadcrumbs. Then add the icing sugar, eggs and two tablespoons of water and blend until fully combined. 3. Sprinkle a bit of flour on a work surface and roll the pastry out to about a 3mm thickness. Transfer the pastry on to your baking dish. Cover with cling film and place in the refrigerator to chill for at least 30 minutes. 4. Once chilled, press the top of the pastry so that it is higher than the top of the dish and trim the excess pastry off. 5. Fill the pastry with baking beans and bake for about 15 minutes. Remove the beans and return to the oven for a further five minutes. Next, remove from the oven and reduce the temperature to 170°C/140°C fan/gas 3.

6. For the filling, combine cornflour with the lemon zest and juice to form a smooth paste. Boil 450ml of water in a pan and stir in the lemon cornflour mixture until it has thickened. 7. Whisk the sugar and egg yolks in a mixing bowl and carefully add it to the lemon mixture and stir over a medium heat. Once that has thickened, let it cool for a few minutes before pouring it into the baked pastry. 8. For the meringue, whisk the egg whites in a mixer until soft peaks form. Then add the caster sugar a little at a time, while whisking until the meringue is stiff. Add the remaining cornflour and whisk again. 9. Spoon the meringue on top of the filled pastry and spread it over the lemon filling. Bake in the oven for about 15 minutes until the meringue is lightly golden. Allow to cool completely before cutting.

For more recipes visit www.masoncash.co.uk/masoncashandme