Category Archives: Scrumptiously tasty

‘Tempting Morning Embrace’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Red pepper, asparagus and  pepperoni folded omelette
Red pepper, asparagus and pepperoni folded omelette

I am happy to have you back…taking the healthy cruise with me 🙂

Today I am sharing with you an old classic…the beautiful omelette with a twist, in the real sense of the word!


Ingredients: Butter, 3 eggs, 200 g asparagus, half red pepper, finely chopped, a few slices of pepperoni cut in small pieces, salt, black pepper, a pinch of dried coriander/ basil/ oregano, 50 g feta cheese, fresh parsley to serve.

Salad: baby tomatoes, fresh radish, lemon juice.

Method: Wash the asparagus and red pepper, finely chop them both.

Melt a small piece of butter in a pan, add the red pepper, asparagus, pieces of pepperoni, pinch of salt and black pepper and sauté everything for about 5 minutes. Mix the 3 eggs in a bowl, add the dried coriander/ basil/ oregano mixture.

Omelette

Pour the egg mixture over the sautéed ingredients and cover the pan with a lid for about 4 minutes.

Before starting to fold the omelette, top it up with pieces of feta cheese and you’re ready to fold.

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First, fold one side half way then the other side, leave for a few seconds in the pan until the feta cheese melts a bit.

Serve with fresh parsley and a beautiful fresh summer salad.

Bon Appetit!
Bon Appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘The Captivating Taste of Fennel’


Welcome back to my Kitchen Corner 🙂

This week…we are continuing our healthy cruise with a new recipe that I’ve put together just for you!

Roasted Fennel with red wine sauce chicken
Roasted Fennel and Chicken breast with red wine sauce 

Ingredients: 1 chicken breast/person, 1 fennel/person, olive oil, salt, black pepper, parsley, rosemary, thyme, dried chilli flakes.

For the sauce: 1 onion, 1 carrot, rosemary, thyme, 100 ml chicken stock (I’ve used chicken stock cube), 100 ml red wine, pinch of salt and pepper.

Italian salad: Fresh tomato, cucumber, radish, salt, lemon juice and olive oil.

Fennel

Method: Heat up olive oil in a non-stick pan and add rosemary and thyme. Season the chicken breast with salt and black pepper, turn the heat to medium and cook the chicken 2 minutes on each side until it turns a bit golden.

Turn the heat down to low, cover the pan and cook for about 10 minutes. Once done, turn the heat off and leave the chicken to rest for another 10 minutes with the lid on.

Chicken breast and rosemary

Wash and cut the fennel in half, season with salt, black pepper and chilli flakes.

Heat the pan over medium heat, add the olive oil and roast the fennel, five minutes on each side.

fennel

Prepare the sauce: Heat the olive oil and sauté the chopped onion and carrot for about 5 minutes, add thyme and rosemary and mix with a wooden spoon. Pour over the chicken stock and red wine, pinch of salt and black pepper, cover the pan with a lid and leave it to simmer until it’s reduced and thickened like a sauce (about 10-15 minutes).

Turn the heat off and strain the sauce through a sieve and it’s ready to serve 🙂

Salad

Italian salad: Slice the tomato, radish and cucumber, season with salt and lemon juice. Mix everything and dress it with olive oil. Place the salad in the fridge and serve cold.

Fennel and chicken

Cut the cooked chicken breast in medium pieces, serve next to the roast fennel and red wine sauce.

Decorate with parsley or coriander.

Serve with the beautiful fresh salad…absolutely amazing!


This is the first time I’ve cooked fennel and I am in love with it…

I would love to hear from you if you cooked with fennel before and maybe share your own recipe 🙂

Fennel

Bon appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Something Especially for You’


Hello Beautiful Foodies 🙂

This week is the start of my healthy cruise, so hop on and lets see what we have for dinner!

Healthy

Beautiful chicken and spinach salad

Ingredients: Chunks of oven cooked chicken (served cold), fresh radish, baby tomatoes, handful of spinach, 1 ball of mozzarella, cubes of salad cheese, lemon juice for dressing and salt for taste.

Method: Cook the chicken for 45 minutes in the oven (sprinkle with sea salt and olive oil). I use chicken breast as well as chicken drumsticks. Once ready remove from oven and let it cool down completely. Cut the meat in small chunks, use what you need then and there and refrigerate the rest for next day.

To serve, wash the spinach, strain the excess water and place it in a larger bowl. Add the radish slices, baby tomatoes, cubes of salad cheese and the mozzarella cut in small pieces. Sprinkle with a pinch of salt and dress with juice of half of lemon. Mix everything with a wooden spoon then add the chicken segments.

Add a few leaves of fresh coriander!

You are ready to serve…:)

Chicken and spinach salad
Chicken and spinach salad

I’ve always tried to eat healthy…believe me…its not easy! Mostly because you realise really quickly that cooking healthy sometimes will take more time, more effort and more thought.

Eating healthy doesn’t always mean loads of greens and less fast-food!

Personally I believe it’s all to do with the way we think about food…how much time we are prepared to spend in the kitchen and really reflect on what we are cooking and are we actually doing it right?

This week’s recipe shouldn’t be something new…or maybe it is!

A salad is the most simple dish that you can put together fast and with almost no effort, but behind this very easy recipe there are some basic and essential rules:

  • The chicken should always be cooked in the oven or boiled, never fried
  • Use only lemon juice for dressing
  • Use spinach instead of baby leaves salad because it contains more vitamins
  • Use as little salt as possible, especially because the salad cheese it’s already salty

I usually make this salad for dinner because it’s light and quite full filing …but that doesn’t mean I can’t enjoy it for lunch as well 🙂

Salad

I hope you’ve enjoyed this week’s choice for a healthier living!

What is your healthy choice?

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Your Healthy Option’


Welcome back Foodies:)

Step into my Secret Kitchen Corner, grab a spoon and tell me what you think!

This week I am bringing you my all time favourite and best creation…Tomato, basil and red pepper soup.

Tomato, basil and red pepper soup
Tomato, basil and red pepper soup

This recipe serves 3 portions.

Ingredients: 1 red pepper, butter, black pepper, dried chilli flakes, clove of garlic, 1 onion, few leaves of basil or a 1/2 tsp of dried basil, salt for taste, 270 ml vegetable stock ( 270 ml hot water, 1 cub of vegetable stock ), 800 g plum tomatoes already in their juice ( I usually buy these ready-made from the supermarket ). Do not use fresh plum tomatoes, the taste will not be the same.

Ingredients
Ingredients

Method: Use a sauce pan to sauté all the ingredients.

Melt the butter, add the chopped onion and garlic, slice the red pepper and add it to the pan. Sweat these ingredients over low heat for a couple of minutes than add the basil leaves, salt, pepper and chilli flakes and mix everything with a wooden spoon.

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Add the plum tomatoes and vegetable stock, cover the pan with a lid, bring it to boil once then leave it to simmer over medium heat for about 20-25 minutes.

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Once it’s ready, transfer everything into a blender and blend it until you have a thick creamy texture.

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If you are familiar with creamy soups you will know that most of the recipes advise you to add cream to the mixture…I never do…I believe it is healthier without and with a spoon of fresh greek yogurt at the end,  it’s just right 🙂

Serve with beautiful thick yogurt and fresh warm baguette!

Enjoy 🙂

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Bon appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Fresh herb cuisine’


Welcome back to Julia’s Kitchen Corner 🙂

I was thinking what would be the most tasty dinner on a summer weekend evening.

…and here it is, my choice especially for you!

Black Pepper Salmon with Parsley and Capers Potato
Black Pepper Salmon with Parsley and Capers Potato

Ingredients: 1 salmon fillet/person, dill, fresh coriander, thyme, salt, black pepper, lemon, black peppercorn, olive oil, baby potatoes, handful of fresh parsley, 3 tsp capers.

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Method: Cut finely the fresh coriander and thyme, mix it together with salt, black pepper powder, juice of half a lemon, dill and black peppercorn.

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Place the salmon fillet into individual foil wraps, drizzle with olive oil and pour over the black pepper mixture.

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Let it marinate for 30 minutes before placing it in the oven.

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Pre-heat the oven.

Wrap the foil around the salmon, place onto a baking tray and bake for about 15-20 minutes.

Wash a few baby potatoes, cut in half and boil them in salty water until slightly soften ( 5-10 minutes ).

Drizzle olive oil in a pan and put in the capers.

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Cut the fresh parsley and mix them with the half boiled potatoes, olive oil and capers.

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Sauté the baby potatoes for 5 minutes, add salt for taste.

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Remove the salmon from the foil wrap and serve next to a portion of parsley and capers potato and a lemon wedge.

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Bon appetit 🙂

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Savoury and Effortless’


Welcome back to my little ‘Secret Kitchen Corner’…that’s not a secret anymore:)

Today I have something really simple and delicious for you!

…a tasty side dish that you can prepare without any effort and which can accompany anything from red meat to fish or even on its own, whenever you have a craving for comfort food.

Harmonica Baked Potato
Harmonica Baked Potato

I’ve found this recipe in one of my close friends recipe book and I just loved it…there is many ways to do it, I choose to take it to another level to intensify the taste!

Looks simple but it tastes absolutely amazing:)

Ingredients: 1 potato/person with skin on, 2 tbs olive oil, rosemary, 1 clove of garlic, oregano, salt, white pepper, butter. The quantities shown here are for one large potato!

Method: Cut the potato as shown in the picture very gently keeping the bottom as a whole ( resembling to a harmonica ). Heat up the olive oil, add the rosemary, oregano, crushed garlic and white pepper. Use a wooden spoon to mix it for a few seconds until the olive oil is infused with the herbs.

It only takes a few seconds…make sure you do not burn the herbs:)

Preheat the oven.

Place the harmonica shaped potatoes on a baking paper and then transfer them to a baking tray.

Pour over the herb infused olive oil and bake in the oven for 1 hour. They are ready when they start to turn golden; if you have left some olive oil, you can brush them during baking, if you see they are turning too dry.

Once you’ve removed them from the oven, sprinkle sea salt for taste and cut thin slices of butter and place them between the layers…this will melt in seconds and soften the potato.

Serve immediately next to a beautiful steak…stuffed chicken breast…oven baked fish…or just on its own with some tasty cheese on top:)

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Bon appetit!

Your Girl with the Apron,

Julia

xxx

My Red Page © 2015 All rights reserved