Category Archives: Scrumptiously tasty

Chocolate Snow White


Childhood memories…

That item, colour, sound, taste or smell that takes you back to those years when everything was just like magic and tasted like cotton candy.

This recipe I am sharing with you is just that…one of my sweet childhood memories that I have kept along the years and which always brings me joy and happiness with every bite.

My Snow White cupcake….just a little twist on the original recipe

The original recipe comes as a cake, but I just recently wanted to try something new, so the Snow White cupcake was born.

Ingredients:

Cake/cupcake

200 g plain flour, 250 g caster sugar, 85 g cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp bicarbonate of soda, 2 eggs, 200 ml milk, 120 ml vegetable oil, 2 tsp vanilla essence, 150 ml boiling water.

Meringue/top decoration

4 egg whites, 220 g powdered sugar, pinch of salt

Kitchen items:

Hand whisk or food processor (in my case I have used KitchenAid for the cake and a hand whisk for the meringue), large heatproof bowl, cupcake cups, decorating pipe, cake tin or muffin pan.

Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and line the cake tin with great proof paper or get your cupcake cups ready using a muffin pan.

2. Beat the eggs and sugar until smooth, then add the rest of the ingredients except the boiling water.

I’ve used my KitchenAid to mix everything well but you can also use a hand whisk. Once the ingredients are well combined, add the boiling water slow while whisking. The mixture will now be very liquid. Pour the batter into a cake tin or the muffin pan and bake for 20-30 minutes or until a skewer inserted into the centre comes out clean.

3. Remove the cake/cupcakes from the oven and let it cool down before decorating.

Meringue

Beat the egg whites with a pinch of salt until the mixture resembles a fluffy cloud, then add the sugar bit by bit while still whisking at a higher speed and making sure you add the sugar slowly.

When ready the mixture should be thick and glossy and ready to be whisked over hot steam.

Put water to boil in a dish that can hold a heat proof bowl above.

You can now transfer the mixture into the heat proof bowl and continue to whisk above heat at a low speed for about 5-10 minutes.

Remove from the heat, set aside for 10 minutes before decorating the cake or cupcakes; then sprinkle with dark chocolate, optional.

I’ve only decorated with chocolate the cake version of this dessert, see below.

The cake version is the one I remember from my childhood

This dessert takes me back but it’s also one of the best I have ever made.

Try it and tell me what you think….

Your Dessert Girl,

Julia xxx

My Red Page © 2015-2021 All rights reserved

Heavenly Nougat


Welcome back to my Kitchen Corner…

Today we are trying out a twist on the original Jamie Oliver Chocolate celebration cake…and this one it’s not just a cake, it’s the heaven of nougat!

You can find the original recipe here!

I have never made nougat before, but I must say that if you ever try it, you will never go back to buy it again 🙂 …well, at least that’s how I feel.

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The original Jamie Oliver recipe is quite different from what I have made, but then again that is the beauty of baking…no limitations on experimenting and discovering new combinations 🙂

Before you start, I have one advice…be ready to eat it all, because you will not be able to stop 🙂

Continue reading Heavenly Nougat

Plum in a crumble…


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Today is all about the sweet and sour … juicy and delicious plum in a crumble.

What do you do when you have too many plums?

Besides maybe using them in a savoury dish…I usually just eat them fresh 🙂

But this time I have found an easy and quick way to make a delicious dessert.

Continue reading Plum in a crumble…

‘The Comfort of the Sea’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

It’s been a while since I’ve done a savoury dish…so I guess it’s the perfect time to start a New Year Resolution…

Discover another delicious taste of the Sea!

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Just before Christmas I was watching Rick Stein’s world food travels and stumbled on this amazing recipe, which I didn’t have to think twice to try it out:)

So, here it is…my version of a Rick Stein original!

Comfort of the Sea…or Salmon on a bed of  roasted tomatoes.

Ingredients: 2 salmon fillets, handful of parsley, fresh if possible; 3 tbs capers; olive oil; 3 garlic cloves; 4 medium tomatoes, sliced; chilli flakes; handful of fresh thyme; 10 tbs water; salt and pepper.

Method: Preheat the oven.

Chop the parsley, half of the thyme, capers, garlic cloves, half of the chilli flakes and mix, add a bit of salt. I’ve used an electric grinder/chopper that mixed everything together creating a green paste.

Line the base of a baking tray/roasting tin with a non-stick baking paper and lay the slices of tomato. Scatter the remaining chilli flakes, thyme, add salt, olive oil and the 10 tbs of water on the tomatoes.

Brush the skin side of the salmon with olive oil, salt and pepper and place the fillet with the skin down on the bed of tomatoes. Season lightly with salt, then cover with the green paste mixture.

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Lightly season the other salmon fillet and place skin side up on the top.

Brush the second fillet on the skin with a bit of olive oil, add the remaining thyme, season everything with salt and pepper and a few chilli flakes.

Bake in the oven for 20-25 minutes, until the skin of the salmon gets slightly crispy.

Serve with the juicy baked tomatoes and maybe some new potatoes and parsley.

The sides are up to you…choose what you love:)

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The original recipe has mint leaves and anchovy fillets added into the green paste. I didn’t use them as I am not a fan of anchovy and mint leaves, I only use with some specific recipes:)

This is a beautiful tasty dish for any day to be honest…I hope you will try it and love it!

 

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015-2016 All rights reserved

Just a Treat Box


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Was it just a treat box?

This Christmas we’ve decided to create a special gift for our friends and family members…

It gave me great joy to know that I can make a sweet moment even sweeter 🙂

To be honest I am not the person who does homemade gifts very often…but every now and then, especially if it involves chocolate…I just cannot help myself.

So…here is what Santa left under the tree, just for you!

Homemade Raffaello

Ingredients: 300 g vanilla cream wafers, 1 tbs icing sugar, 3 tbs milk powder, 1/2 unsalted butter, shredded coconut ( a lot 🙂 ).

Method: Crush the wafers, the best way is to place them in a bag and use a wooden rolling pin. Combine the sugar with the butter, mix until you get a creamy texture. Add spoon by spoon the crushed wafers and milk powder.

Add 1 tbs of coconut into the mixture.

Mix everything until you get a paste like texture…then the fun can start.

Using a small spoon make little round balls and roll each candy into coconut flakes.

Dip…roll…and repeat:)

PS. Depending on the size, you will get between 15 to 25 raffaello candies.


 

I’ve also made, Guinness Brownies, Jam Cups and Chocolate Pistachios Shortbread…recipes which I will share with you next time.

 

 

It was a messy, crazy and sticky kitchen…but the end result was delicious taste, happy smiles and a beautiful Christmas.

I hope yours was as you’ve planned as well 🙂

 

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015-2016 All rights reserved

‘Your New Savoury Snack’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Red Onion Savoury Jam Red Onion Savoury Jam

This week I am sharing with you a new recipe that I’ve discovered just recently:)… beautiful and delicious red onion jam.

Absolutely perfect with all kinds of meats…great addition to sandwiches…and amazing snack with rosemary crackers!

Ingredients: 

  • 1/2 kg of red onion (chopped)
  • 1 1/2 cup of red wine
  • 1 cup of sugar
  • 2 tbs olive oil
  • 1/2 tsp chilli flakes
  • 2 tbs wine vinegar (I’ve used red but white will work as well)
  • 2 bay leaves
  • salt and pepper
  • 2 tsp thyme (fresh is the best but dried will work)

Method: Heat the olive oil in a deep frying pan, add the onions and let them sweat for a few minutes.

Add the sugar and stir until dissolved, pour in the wine and the vinegar, add the bay leaves, chilli flakes. Cover the pan with a lid and leave to simmer for about 45 minutes, stirring from time to time until it thickens.

Remove the bay leaves add salt and pepper.

It can be served immediately along side your main dish or stored away into a jar to be consumed within 2 weeks.

Best to store in the fridge!

Red Onion Jam

We’ve made it this weekend and just enjoyed it as a snack with delicious rosemary crackers:)

Let me know what you think once you’ll try your own savoury jam!

Bon Appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved