Tag Archives: Delicious

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.

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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

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Plum in a crumble…


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Today is all about the sweet and sour … juicy and delicious plum in a crumble.

What do you do when you have too many plums?

Besides maybe using them in a savoury dish…I usually just eat them fresh 🙂

But this time I have found an easy and quick way to make a delicious dessert.

Continue reading Plum in a crumble…

Taste of Plum


 

Second chapter of the Sweet Lips Chronicles…it’s all about the taste.

I remember a time when bright colours were just for summer time…to be worn and displayed on holidays…far away from our day-to-day habitat!

Even now…how often you find yourself being bolder and more adventurous amongst strangers?

In an ideal world, we should be ourselves in our most comfortable surroundings, which on paper should be our home, our family, our friends and colleagues…but for some unknown reason, most of us experienced the odd moment when you feel like truly being yourself anywhere else but where you should…

 

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This year, I’ve spent my holiday a little bit further from home and as any tourist in the world I have set my mind up to try new things, meet new people … taste interesting cuisines and make memories for a life time.

I never really thought about changing my make up bag or be more daring with colours…but as any unplanned and unforeseeable thing, I have returned with a new taste between my dessert choices 🙂

The taste of plum…or as we all know it…sweet purple lips!

 

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I have moved my research ground beyond Maybelline New York and Rimmel London…

Urban Decay… here I am!

I have found one beautiful and not to mention tasty colour that I couldn’t resist… Seismic Sheer Shimmer (top picture).

But I haven’t stopped there…

I was enjoying this new-found confidence too much 🙂

From just an innocent bite of plum, I’ve dived into a whole basket of tempting choices and I had to have them all 🙂

 

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Some love to collect stamps…some just do not bother…

Me on the other hand…I fell in love with sweet colour lipstick and I never want to go back!

Life is too short to spend it wondering about ‘what if’ or ‘should I’ …

Just be fearless and give it a go…might that be a bold colour lipstick or blind dating 🙂

Be the person you wish to be…the very best version of YOU!

Now…go ahead, find the most eye-catching colour and make it your very own!

…and never forget to make it delicious 🙂

 

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Your Sweet Lips Girl,

Julia

xxx

My Red Page © 2015 – 2016 All rights reserved

‘The Comfort of the Sea’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

It’s been a while since I’ve done a savoury dish…so I guess it’s the perfect time to start a New Year Resolution…

Discover another delicious taste of the Sea!

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Just before Christmas I was watching Rick Stein’s world food travels and stumbled on this amazing recipe, which I didn’t have to think twice to try it out:)

So, here it is…my version of a Rick Stein original!

Comfort of the Sea…or Salmon on a bed of  roasted tomatoes.

Ingredients: 2 salmon fillets, handful of parsley, fresh if possible; 3 tbs capers; olive oil; 3 garlic cloves; 4 medium tomatoes, sliced; chilli flakes; handful of fresh thyme; 10 tbs water; salt and pepper.

Method: Preheat the oven.

Chop the parsley, half of the thyme, capers, garlic cloves, half of the chilli flakes and mix, add a bit of salt. I’ve used an electric grinder/chopper that mixed everything together creating a green paste.

Line the base of a baking tray/roasting tin with a non-stick baking paper and lay the slices of tomato. Scatter the remaining chilli flakes, thyme, add salt, olive oil and the 10 tbs of water on the tomatoes.

Brush the skin side of the salmon with olive oil, salt and pepper and place the fillet with the skin down on the bed of tomatoes. Season lightly with salt, then cover with the green paste mixture.

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Lightly season the other salmon fillet and place skin side up on the top.

Brush the second fillet on the skin with a bit of olive oil, add the remaining thyme, season everything with salt and pepper and a few chilli flakes.

Bake in the oven for 20-25 minutes, until the skin of the salmon gets slightly crispy.

Serve with the juicy baked tomatoes and maybe some new potatoes and parsley.

The sides are up to you…choose what you love:)

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The original recipe has mint leaves and anchovy fillets added into the green paste. I didn’t use them as I am not a fan of anchovy and mint leaves, I only use with some specific recipes:)

This is a beautiful tasty dish for any day to be honest…I hope you will try it and love it!

 

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015-2016 All rights reserved

‘Your New Savoury Snack’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Red Onion Savoury Jam
Red Onion Savoury Jam

This week I am sharing with you a new recipe that I’ve discovered just recently:)… beautiful and delicious red onion jam.

Absolutely perfect with all kinds of meats…great addition to sandwiches…and amazing snack with rosemary crackers!

Ingredients: 

  • 1/2 kg of red onion (chopped)
  • 1 1/2 cup of red wine
  • 1 cup of sugar
  • 2 tbs olive oil
  • 1/2 tsp chilli flakes
  • 2 tbs wine vinegar (I’ve used red but white will work as well)
  • 2 bay leaves
  • salt and pepper
  • 2 tsp thyme (fresh is the best but dried will work)

Method: Heat the olive oil in a deep frying pan, add the onions and let them sweat for a few minutes.

Add the sugar and stir until dissolved, pour in the wine and the vinegar, add the bay leaves, chilli flakes. Cover the pan with a lid and leave to simmer for about 45 minutes, stirring from time to time until it thickens.

Remove the bay leaves add salt and pepper.

It can be served immediately along side your main dish or stored away into a jar to be consumed within 2 weeks.

Best to store in the fridge!

Red Onion Jam

We’ve made it this weekend and just enjoyed it as a snack with delicious rosemary crackers:)

Let me know what you think once you’ll try your own savoury jam!

Bon Appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘A bite of pure indulgence’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Lamingtons
Lamingtons

Today I will share with you one of my favourite recipes for an easy, quick and delicious dessert!

Ingredients:

 Cake
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup buttermilk
Chocolate Icing
1/3 cup unsalted butter
1 cup milk
1/2 cup cocoa powder
3 cups powdered sugar
You will need about 2 cups of shredded coconut to cover the squares.
Lamington with cranberries

Method:

Preheat oven to 180 C.
Grease and line the bottom of a square pan with parchment paper.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix everything really well.
Using a bowl of an electric mixer or a hand mixer, combine well the sugar and eggs. Gradually add oil and vanilla and mix until just smooth.
Slowly add half the flour mixture while the mixer is on; mix until just blended, then add the buttermilk. Slowly add remaining flour mixture, until everything is blended.
I’ve used one square baking pan, but if you have two small ones, just divide the batter between the two.
 Bake for 15 to 20 minutes. Once done, let the cake cool completely. Cut the cake in small squares.
To prepare the chocolate icing, melt the butter and mix it with milk. Whisk in cocoa powder until completely dissolved. Add the powdered sugar, 1 cup at a time, and whisk slowly until thickened. Let it cool for about 5 minutes.
To assemble, put the coconut in a bowl and set aside. 
Use forks to dip and turn a cake square into the chocolate icing to coat all sides. Allow excess icing to drip off. Then place the square in coconut. Sprinkle coconut on the top, then start turning in coconut to coat other sides. Place the square on a wire rack and allow to sit for at least 15 minutes to set.
Repeat the same process with all of the remaining squares.

As I’ve baked the lamingtons, I was thinking that next time I could add some dried cranberries into the batter and make it a bit more interesting:)

It was a sunny weekend so we’ve decided to make a delicious orange and mango smoothie next to the beautiful lamingtons!

If you never made lamingtons before, this is your time…or maybe you would like to give it a twist…a sweet cranberry twist 🙂

Enjoy!

Lamington with smoothie

Bon appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved