Tag Archives: Baking

Freeze it for the future…


Let’s continue our basil saga and add to our recipe book…

Frozen basil for cooking

When I’ve started growing basil on my window seal, I didn’t expect it to go so well that I’ll have to look into several ways of using basil as well as storing some for rainy days.

After trying basil infused olive oil and basil pesto…the next best thing is to prepare basil ready to use for cooking and then freeze it so it keeps for longer.

This is the simplest way of storing basil and completely ready to be used.

Ingredients: 2 cups basil leaves, 4 tbs olive oil. Whizz it all together until the leaves are finely chopped (you might have to add a bit more olive oil if the mixture doesn’t look smooth enough).

I’ve used one of my trays for ice cubes, heart shaped…hahaha, it doesn’t really matter what you use to freeze them as long they are frozen in the shape/quantity you would use them for cooking.

I like a light flavour, when I am cooking so I’ve only filled 1/2 of each heart cube. I’ve left them to freeze for two days after which I’ve transfer them into a freezing bag to store for longer in the freezer.

When cooking, I would just add them directly frozen depending on the dish. I mostly use basil in tomato based dishes, but it can be added to so many other recipes.

Hope you’ve find this useful, if you ever have too much basil on your hand.

Your Girl with their Apron,

Julia

Sour but so sweet


This year has been another great summer for our sour cherry tree, so it was a no brainier that we’ll do some jam…and oh, what jam we did!

Homemade sour cherry jam

This is hands down, the best so far…and yes, it does look like strawberry or raspberry jam, hahaha, but it’s not.

My secret ingredient is chia seeds, super healthy and your best friend if you want to use less sugar but you want the thick texture.

Ingredients: 2kg pitted sour cherries, 1kg caster sugar, the juice of 2 lemons. Bring to boil, then turn the heat down and let it simmer slowly until it thickens, but not all the way. Make sure you do stir using a wooden spoon and the heat is always on low. Once it starts thickening and the juice has reduced at least 3/4, you can smash the fruit using a fork or a potato smasher.

Once you are happy with the texture, I’ve let it simmer for about 2 hours, you can turn the heat off and add 4 tbs of chia seeds. Stir and leave to cool half way, so not completely cold, before you store in jars.

I usually place the jars on a tray with greaseproof paper in the oven for about 10 minutes, this will disinfect the jars and kill any bacteria. Once the jam is stored and still warm, cover the jars with a kitchen towel and leave it until they cool down completely. Once a jar is opened, store it in the fridge until consumed.

I would love to see what other recipes you guys use for homemade jam. This has worked for me both times and the jam is absolutely delicious.

If you want to reduce the sugar, you will need to increase the quantity of the chia seeds to obtain the thick texture. As I have used the sour cherries, sugar was needed for a sweater taste, but for sweet cherries I would definitely use around 800g sugar and 6 tbs of chia seeds.

Let me know if you ever try the recipe.

Your Girl with the Apron,

Julia

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

‘All you need is Love…and Chocolate’ Day #4


A great start to the week for my Photo 101 assignment – Treasure & Close-up

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It’s hard to find only one thing you treasure…

But it’s easy to choose, when it has chocolate:)

Enjoy my journey through the Secret Cupboard filled with Temptations!


I am also posting for Day 4 in my ‘5 Day 5 Photo’ challenge, initiated by kyrosmagica!

Thank you for the nomination:)

It’s my turn to nominate…so, Amanda from Surprising lives, if you wish to take the challenge…ready, steady…snapshot:)

Your Chocolate Lover,

Julia

xxx

My Red Page ® 2015 All rights reserved

‘Your Savoury Fromage’


Another Beautiful Day to share tasty food!

Join me and step into my Secret Kitchen Corner:)


Today I’ve decided to keep it simple and share with you something I love very much!

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Cottage cheese spread

Ingredients: 900 g cottage cheese, 6 spring onions, fresh coriander, sea salt, homemade mayonnaise (1 medium egg, 2 tsp mustard, oil, lemon juice).

Method: When cooking, I always make mayonnaise, it is healthier and the taste doesn’t compare with the one you buy in store.

Separate the egg white from the yolk, you will only use the yolk. Add the mustard and use a hand mixer to make the mayonnaise. While you’re mixing pour slowly the oil, there is no specific quantity, use as much oil as you need. As soon as you have enough mayo you can stop adding oil. When done, add  1 tsp of lemon juice.

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Chop the spring onions and add them to the cottage cheese.

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Mix the mayonnaise, cottage cheese and spring onions with a wooden spoon, add a bit of sea salt and finely chopped coriander.  Place the spread in the fridge for about 15-25 minutes.

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This is one of the easiest and most savoury snacks I make as often as I possibly can:)

Serve on crusty bread with fresh coriander!

Let me know what you think:)

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Bon appetit 🙂

Your Girl with the Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Hello Blogging 101’


We always need a challenge, a reason to step forward and get to know the best version of ourselves.

This month I am taking part in Blogging 101 and Photo 101…I am excited of learning new things but most of all I am eager to grow this amazing family of bloggers and discover brand new worlds:)

First assignment of Blogging 101 – “Introduce Yourself to the World”

Most of you know me really well already but I might still have a couple of things to pull out of my invisible hat:)

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This is me…

Your author who, just recently, felt comfortable in saying it out loud that she is a writer and that maybe someday she will have the honour to sign a book with her name on the cover:)

But until then…

I am a fashionista…I love the catwalk, the art and design and I’ve created this blog as the first step in this amazing journey of self discovery. I am in love with photography and every picture I take creates a whole new world that feeds my imagination:)

My favourite colour is Red…

It’s not just a colour to me…it’s a state of mind, “a mirror to my soul”, if you want…

Red is passion, creativity and love…but it’s also the colour of blood, fire and danger!

So here I am, caught in the middle and finding the balance quite beautiful and terribly intoxicating…

My blog it’s my own way of loving life as it is, constantly learning, dreaming and pursuing happiness!

I love baking…

The luxurious taste of dark chocolate and salty caramel…I indulge myself in sweet temptation every time I open the door to the land of endless desserts:)

Also, I am not a stranger to savoury and the beautiful flavour of herbs and spices…

Did I make you wonder? If I did, join me in my little secret ‘Kitchen Corner’ every week and discover what is that I call scrumptiously tasty!

Movie adoration…

I grew up with these amazing stories on the big screen that opened up the world of fantasy and fable but also created a fantastic collection of movies…which I am sharing with you in the hopes that it might bring to life the same emotions I’ve lived while watching them:)

Follow my short reviews that are mostly teasing my readers to go out and watch these movies:)

A little secret

I am completely, irreversibly, entirely, utterly, absolutely in love…

My Red World

Thank you for joining me on this journey and I hope that together we can go out there and paint the town red!

Paint the town red!

Love,

Julia

xxx

© All rights reserved