Tag Archives: Breakfast

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

Chocolate Quinoa Bowl


I was thinking this morning what to name this post and after a few minutes I’ve realised that this delicious new found breakfast option needs nothing else than to be called what it is…Quinoa, the best chocolate bowl you will ever taste.

I’ve used quinoa before but never in a sweet option, especially a breakfast one. Most times I cook it as a side to chicken or together with rice in the oven.

Chocolate Quinoa Breakfast Bowl

One thing I can confirm is that the portion I’ve made, the one you see in the picture above was too much for me, but it might be perfect for you.

Ingredients/how to make this deliciousness

1 cup quinoa, 1 cup almond milk, 1 cup hazelnut milk, pinch of salt, 3 tsp maple syrup, 1 tsp cinnamon, 1tbs Nutella or any other chocolate spread. Fresh fruit to decorate and chia seeds, alongside a few chunks of dark chocolate. The ingredients are for two portions but you can easily get three or even four.

Rinse the quinoa with cold water, then place them into a hot pan and mix with a wooden spoon for about 3 minutes, until the seeds dry a bit and become crispy. Add the 2 cups of milk and bring to boil, then let it simmer for about 25 minutes, mixing every now and then.

Once the liquid has been completely absorbed and the quinoa is tender, remove from the heat and add the maple syrup, cinnamon and chocolate spread and combine all together,

Serve warm or a bit cooled down, decorate with fruit and any seed you might be already using for your smoothie bowl. I love chia and flax seeds, but hemp seed is a good one as well.

Bon Appetite

Hope you enjoy it:)

Julia,

Your Girl with the Apron

‘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

‘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

‘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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