Tag Archives: Chocolate

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.


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

Luscious Chocolate…

This week, I’ve chosen to share the many shades of chocolate…

Between milk chocolate, sweet and chilli, white and dark…cacao is one of the most loved ingredients when it comes to delicious desserts… and lipsticks 🙂

Dark burgundy, hazel…chestnut or coffee…dark chocolate and rich burnt caramel…they are all luscious.


Continue reading Luscious Chocolate…

Just a Treat Box


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,



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‘Sugar…Yes, please!’

“I want that red velvet

I want that sugar sweet

Don’t let nobody touch it

Unless that somebody’s me”

I have to say that, nothing compares to baking while Maroon 5 is playing:))) Believe me…you have to try it!

Welcome back to this week’s scrumptiously tasty recipe…guess what it is…you’ve got it:)…Dessert!


Chocolate tart 


Pastry: 225g plain flour, pinch salt, 2 tablespoons icing sugar, 2 tablespoons cocoa powder, 140g unsalted cold butter, chopped2 tablespoons iced water.

Chocolate filling: 1 1/4 cups double/heavy cream, 255 g dark chocolate (not more than 65% cacao), chopped, 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt.

Decorate and serve with caramelized nuts and whipped cream.


Method:  Pre-heat oven to 200°C.

For the  pastry, place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes. Roll pastry out between two sheets of baking paper to 3mm thick. Remove one sheet of baking paper and lay pastry over a 23cm round  tart tin with a removable base or 6 small ones. Press into tin especially into sides. Remove baking paper and trim pastry. Refrigerate for 20 minutes. Use baking beads to prevent it from rising. Blind bake for 10-15 minutes until sides are crisp. Remove baking paper and baking beads and bake for a further 5 minutes  if your filling does not need more baking; if it does once you’ve removed the baking beads, pour the filling and bake until ready! 

For the chocolate filling, melt the dark chocolate, remove from heat and add vanilla essence and the double cream, whisk until smooth. Add the salt and eggs and mix with a wooden spoon.

Pour mixture in the pastry tart and place back into the oven for about 10 minutes. Watch while is baking, it’s ready to take out once the filling starts to break. Once done, let it cool completely, before serving with whipped cream and caramelized nuts.

I usually do whipped cream by whisking double cream with icing sugar using a hand mixer, but you can buy it ready-made if you want to. When I’ve made this tart, I’ve tried for the first time to make my own caramelized nuts.

Very easy:)

Melt 2 spoons of sugar until golden, while still hot add the nuts then toss and turn in the pan until they are all covered by the melted sugar. Place them on a baking paper, leave to cool, then break them in small pieces.

I’ve actually made more than I’ve needed and had them as a nice sweet treat while watching a movie:)


My advice with this recipe…

Don’t be afraid to make your own pastry …it’s easier than you think:)

I love baking this tart because it tastes absolutely gorgeous and it’s something you can have the next day as well!

Enjoy a sweet week!

Bon appetite:)