Tag Archives: Delicious

‘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

‘The Pastry Lesson’


Welcome to The Sweet Corner:)

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Today’s post is somehow a more detailed addition to one of my previous posts about chocolate tart!

The recipe had such a good response…obviously because it’s absolutely delicious:)…and some of you asked for more details about making your own pastry, so here we go…your pastry lesson!

For the full recipe just click Chocolate tart🙂

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I’ve always believed pastry is something that only experienced chefs make…I was so wrong:)

The first time I had a go, to be honest…it turned out great…but the second and third, it was awful! I wanted to give up and never make pastry again:))) I’ve researched some of the best recipes out there and came to the conclusion that I will have to find a recipe that works by combining some ideas.

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

Method: 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.

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The secret here is to work really fast…do not handle the dough too much with your hands; make sure you roll it out until it’s still cool! From my experience as it gets warmer, it will be more difficult to roll it and place it into the tart tin.

What I found really useful…if you cannot roll it and it’s sticky and breakable just place it back into the fridge for another 5 minutes:)

Roll pastry out between two sheets of baking paper to 3mm thick. This is probably the most important lesson I’ve learned when making pastry:) Rolling it out between two baking sheets will prevent it from breaking and stick on the rolling-pin.

Remove one sheet of baking paper and lay pastry over a 23cm round  tart tin with a removable base or 6 small ones.

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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! 

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I usually make a filling that needs more baking, so once I’ve removed the baking beads I will leave the tart to cool for about 3-5 minutes, then pour in the chocolate mixture and bake until ready, which in this case it’s about 10 minutes.

Your tart, once removed from the oven, should look like this:)

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Don’t worry about the edge where it’s a bit split, it will look smooth and even once it’s completely cool:)

In a nutshell, here are some basic tips:

  • Do not handle the dough too much once it’s out of the fridge
  • Roll it out between two baking sheets
  • Don’t worry if it breaks, you can always re-touch it while it’s in the tart tin
  • If you’re using a filling that does not need more baking, once you’ve removed the baking beads your tart will need another 5 minutes in the oven
  • Before decorating leave the tart to cool completely
  • If you want just a simple tart, remove the cocoa from the ingredients but make up the quantity with more flour

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This weekend I’ve made a caramelised pistachio and chocolate ganache top for my chocolate tart and it turned out to be a very delicious combination…

On hot summer days I would definitely make a light berry curd and some fresh berries next to it!

…on how to make a tasty berry curd, more next time:)

Enjoy your weekend and the sunshine!

Your Pastry Lover,

Julia

xxx

© All rights reserved

‘Eating out while staying in’


Welcome back to Julia’s Kitchen Corner:)

I totally love saying this…Julia’s Kitchen Corner:)))

This week is all about what is fresh…tasty…healthy…and easy to make!

I love cooking but I don’t always have enough time to spend in the kitchen, so I like to try recipes that are quick, fresh and fill your body with love! Initially, when I’ve started blogging the cooking/baking segment was meant to be an opportunity for me to share some tasty recipes that I’ve discovered/put together along the way…but I know now it’s turning out to be so much more:)

So…just to let you know for the future, I will continue to share my collection of best recipes but I will add here and there some good practice tips, some secret ingredients you can always have in the cupboard…easy ways you can turn your kitchen into one of the most loved places you would always want to be!

…I am also open to suggestions…if there is anything you would want to see or learn in this segment, feel free to ask…I believe sharing what we love, what we learn and what we can make will enable us to create some beautiful dishes.

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Turkey steak with roasted vegetables and mustard sauce

Ingredients: Turkey steak( 1/person), salt, pepper, chilli powder, white potatoes, carrots, radish, plum tomatoes, fresh lettuce, 3 tsp dijon mustard, 200 ml creme fraiche, few black peppercorns and 2 tsp of lemon juice.

Method: Fill a pot half way with water, add a bit of salt, place over medium heat and bring to boil. Cut the potatoes in shape of wedges ( I’ve used around 2 medium potatoes /person), slice the carrots and add everything to the boiling water. You can use any other vegetables you like, from parsnip to brussels sprouts.

Pre-heat the oven while the vegetables are boiling.

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I usually leave them to boil for exactly 10 minutes, drain the water, then place them into the oven with a bit of salt and olive oil on top.

Place a non-stick pan over low heat, get your turkey steaks ready with a bit of salt, pepper and chilli powder, when the pan is hot add the steaks, frying them 5 minutes on each side.

Make sure you keep an eye on the vegetables, they are ready when the potato wedges turn crispy golden.

You are now ready to make the mustard sauce:)

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For the sauce, add the creme fraiche, dijon mustard, black peppercorns and the lemon juice into a small pan over medium heat. Simmer for about 3-4 minutes until it turns smooth and saucy. Remove from heat and place aside.

This sauce will be enough for 4-5 servings.

To make the salad that accompanies the dish, I’ve used some fresh plum tomatoes, radish and curly lettuce, a bit of salt and a few drops of lemon juice.

Serve as seen above making sure you add the warm sauce at the end.

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I’ve loved this dish so much that I’ve got carried away with the pictures, especially because it was a beautiful day and we had lunch in the garden…but it looks tasty from every angle:)))

Bon appetit!

With Love,

Julia

xxx

© All rights reserved

‘Heart warming lunch’


Welcome to Julia’s Kitchen Corner:)

I always like to try out new recipes…experiment a bit and find a new dish that I can add to my collection.

This week I’ve made peas and smoked sausage broth…I love soup, creamy or chunky but broth, for me, it’s more like a stew:)))), either way, it turned out to be delicious!

Definition of broth: ‘soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals’.

I never thickened soup using cereals but if you ever did, I am curious – how did that taste?

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A bit of savoury from Julia:)

Ingredients: 1 chopped onion, 1 clove of garlic, salt, black pepper, 1/2 tsp paprika, oil, 2 medium smoked sausages (I’ve  used pork sausage), 2 medium size potatoes cut in small cubes, 300 g green peas (frozen or fresh), vegetable stock cube, flour, fresh thyme.

Method: Add a spoon of oil to a large pan under low heat, add the onions, garlic and black pepper and fry for about 2-3 minutes. Slice the smoked sausages and add them to the pan. Fry everything for 5 minutes, when the meat starts to get crispy on the sides add the paprika and stir. You can now add the stock cube, the green peas and the potatoes. Fill up the pan with water, add salt and cover the pan with a lid. Let it simmer under medium heat for about 15-20 minutes.

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The potatoes will act as a natural thickening ingredient but for the broth/stew to become more rich I usually add a bit of flour. In a mug add 3 tsp of flour and fill it half way up with water, mix everything making sure there are no lumps left. While still under low heat add this mixture slowly to the broth, stir as you add, you will notice the texture getting thicker and thicker. I’ve used a bit of fresh thyme, which you can add to the broth at the same time with the flour.

Always taste before removing it completely from the stove, add more salt if needed, don’t forget the smoked sausage already has loads of flavour which will give an amazing taste to this dish.

Serve with fresh thyme and a baguette.

Happy weekend and bon appetite:)