Category Archives: Scrumptiously tasty

‘Morning delight’


Welcome back to the food lovers corner:)

Last week was one of the slowest ever…you know when others have that ‘Friday feeling’ and you just want to say “Just get over it”, because really, for you, friday is like any other day, the weekend is not actually fun when you know your plate is full of billion stuff to do.

So to make my life a little bit sweeter, I have a morning dish that makes the day look so much better…it’s something really simple:)

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An interesting way of presenting omelette

Ingredients: 3-4 white and sweet potatoes mixed (sliced), salt, black pepper, bit of oil, 3 medium eggs, red/yellow peppers, bit of fresh chilli (if you like), fresh baby tomatoes or salad leafs with lemon juice

Method: I usually clean the potatoes, wash and slice them, add salt, black pepper and a tea-spoon of oil; mix all these together with some cut red/yellow peppers and place them into an oven proof dish.

Let it cook in the oven for about 15-20 minutes, until golden and soft.

While waiting, mix three eggs with a bit of fresh chilli, add salt if needed; when the potatoes are cooked, take them out, pour the egg mixture over and place back in the oven for 5 minutes.

You can make a nice fresh tomato salad or a baby leaf lemon salad to accompany the dish..your choice:)

Enjoy while warm and fluffy.

Bon appetite:)

PS. On days when you want to be very naughty, follow with berries home-made popsicle.

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‘Delicious only in red’


I was thinking all day today what should be the next recipe to share with you.

I thought it might be time for a new, sweet piece but then I discovered that for the past week I’ve been trying out new dishes that you might love as well. As I couldn’t pick only one I went for all three:)

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” The red dish “

Before anything I have to say, we do love our red plates; I cannot remember the last time we’ve used anything else to serve lunch or dinner:)

These are three recipes me and my husband put together on days when spending too much time thinking about food or spending loads of time making it, wasn’t an option; quick, healthy and yummy!

Creamy kale soup with a boiled egg ( 2 servings)

Ingredients: 500 g kale, garlic, 1 cup milk, 1 onion, flour, oil, 1 egg/ serving, salt, pepper, fresh red chilli, fried bacon or smoked sausage.

Method: Wash the kale, place it into the blender, add salt, pepper, little bit of red chilli, chopped onion, one clove of garlic and one cup of milk; blend everything until it becomes creamy.

Add to the pan little bit of oil and 2 spoons of flour, under low heat mix it with a wooden spoon until it looks golden brown. Add the kale mixture and simmer for about 15-20 minutes.

Boil two eggs and fry a little bit of bacon or smoked sausage.

Serve as illustrated:)

Italian pasta a la Julia:)

Ingredients: Conchiglie and fusilli italian pasta ( I say italian because the 100% durum wheat pasta is the best), salt, pepper, 150 g green peas (frozen or fresh), 100 g smoked pork sausage (I usually buy german sausage), 200 g kale, 500 g italian tomato-passata with garlic and herbs.

Method: Add a spoonful of oil to the pan, let it heat up than add the sliced smoked pork sausage, use salt and pepper as much as you need; let the sausage fry a bit then add the peas and stir for about 5 minutes. Add the tomato-passata and cover the pan, under low heat let it simmer for about 10 minutes; add the kale, cover the pan with the lid and leave everything under heat for 5 more minutes. Boil the pasta in salted water, drain and add a bit of oil. Serve while warm.

We love to mix the sauce and pasta, but you can always serve separately and let everyone to mix them as much as the love.

My own tip. Don’t use too much salt as the smoked sausage has loads of flavour which will make the whole dish taste amazing:)

Lemon couscous with oven baked salmon flakes

Ingredients: 150 g couscous, half of lemon juice, cajun marinade, salt, pepper, 2 fresh boneless salmon fillets.

Method: Place the couscous into a bowl and pour boiled water over it until fully covered, add salt and pepper. Put a lid on and leave it for 10 minutes until it absorbs all the water and becomes soft.

Pre heat the oven, take the two salmon fillets and cover them in cajun marinade, place in aluminium foil on a baking tray and then in the oven for about 15-20 minutes.

The couscous should be ready, add the lemon juice and the chunks of baked cajun salmon and your dinner is ready:)

PS. I do hope you will try at least one of these recipes and maybe share your views about it. Bon appetite 🙂

‘Secretly tasty’


As probably any other person, I enjoy cooking, baking and eating:), but there are days when I am out of ideas of what to prepare; I don’t want to repeat meals we already had so I look for inspiration. This recipe was a sudden creation and guess what, it tastes absolutely great and it has an ingredient I never used before: orzo.

Take a look at the final result and try it yourself, let me know if you like it!

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Ingredients:

400g Chicken breast, 200g Curly kale leaves, 150g Orzo, salt, black pepper, pinch of paprika, Serve with cherry tomatoes and fresh coriander

Method:

I usually cut chicken breast in small cubes, they cook easier and absorb flavour faster.

Add a little bit of oil to a pan, then the chicken cubes, salt and pepper; slow cook them for about 5 minutes then add the paprika and stir. Once the chicken starts to get golden add water, about 400ml, bring it to boil then add the orzo.

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Turn the heat all the way down, cover the pan with the lid, cook on low heat for about 10 minutes until the orzo is soften. If needed add more water and reduce.

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 Add the kale and cover the pan with the lid for another 5 minutes.

Serve right away with fresh coriander and a colourful tomato salad.

PS. Healthy living can be also surprisingly tasty, bon appetite:)

A cake worth sharing!


When I’d mentioned that cake is one of my hobbies, I don’t think I’ve made a true statement … cake it’s my art:)

When I bake and I do it very often with my husband, who is, might I say, absolutely amazing in the kitchen, I feel happy, simply happy…so to welcome you all into our kitchen, nothing speaks louder than a delicious cake recipe!

For all the berry lovers out there, enjoy!

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Ingredients: 

For the berry curd
350 g mixed berries (raspberries, strawberries)
2 eggs
150 g | 2/3 cup sugar
60 g,  about 1/2 stick unsalted Lurpak butter
Juice of 1/2 lemon
Salt
For the cake
330 g plain flour
330 g sugar
50 g  coconut
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3  eggs
200 g Lurpak’s Cook Range Baking
200 g  buttermilk
1 tsp vanilla extract
2 tsp lemon zest
 
To fill & decorate
550 ml double cream
250 g dark chocolate
1 tbsp vanilla essence 
Sugar, to taste
250 g Philadelphia cheese cream
200 g  fresh berries to decorate 

How to make it

For the berry curd
 
Method
 Put the berries, sugar and lemon juice in a small saucepan and cook over medium heat until the berries start to burst and sugar is dissolved.
 Blitz the berries in a food processor until you have a smooth purée then strain to remove all the seeds.
 Return to the saucepan and add the butter. Cook over medium heat stirring continuously until butter is melted. Take off the heat.
 Lightly beat the eggs in a bowl. Add a couple of tablespoons of the berry mixture and whisk together. Gradually add the remaining berries then return to the saucepan. Cook over low heat, whisking continuously, for 5-10 minutes until thickened 
 Cool completely before using to fill the cake.
 
For the cake
 
Method
 Preheat the oven to 180C | 350F. 
 Mix all the dry ingredients (flour, sugar, coconut, baking powder, soda & salt) in a bowl.  
 Add the Lurpak and mix on medium-low speed with a mixer or food processor, until the mixture resembles coarse sand 
 Add the eggs, mixing well with each addition.
 Add the buttermilk, lemon zest and vanilla extract and mix on low then high speed for a couple of minutes. 
 Divide the batter (3) into the prepared tins and bake for 25-35 minutes depending on tin size. The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
Cool on a wire rack and then gently tap the cakes out of the tins. Make sure they are completely cool before frosting.
 While the cakes are cooling, mix 300ml of double cream, 300 g Philadelphia cheese cream, add sugar to taste and mix until you get a fluffy texture cream that you can spread
Melt the 250 g of dark chocolate then add the left double cream and vanilla, mix until you get a creamy texture, leave to cool in the fridge for 15 minutes until you can spread it
 To assemble the cake, spread a little berry curd on the bottom layer then pipe the cheese cream over the top. Add the second layer of cake and repeat the process until you have used all your layers 
For the top, add a thin layer of cheese cream, then add the chocolate ganache on top
 Decorate with a selection of fresh berries and dust with icing sugar if you like.

PS. Hope you will try the recipe and I hardly wait for your comments:)