Tag Archives: Dessert

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 ūüôā …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 ūüôā

Before you start, I have one advice…be ready to eat it all, because you will not be able to stop ūüôā

Continue reading Heavenly Nougat

Plum in a crumble…

Welcome back to my beautiful and tasty Kitchen Corner¬†ūüôā

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 ūüôā

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

Continue reading Plum in a crumble…

‘Camera Lucida’ – Nature’s Dessert

Welcome to week #4 of Camera Lucida Photo Challenge:)

This week’s theme: The Nature’s Dessert

I’ve always loved taking photos of nature…might that be beautiful flowers, interesting trees, breathtaking scenery but I do have a weakness for sweet and juicy fruits:)

This week I have the pleasure to invite you to share your best take on Nature’s Dessert…what makes you stop and stare?!

Share your vision of the sweet and juicy…fruity and vibrant…might that be the fruit stand at your favourite market, your morning fresh smoothie, the apple tree across the street, a hidden strawberry bush in your secret garden or the last lemonade you’ve enjoyed on a warm summer afternoon.

What is your fruity juicy?

How to join us?

Follow your host and share each week your own vision of the theme.

Create a new post with the title CAMERA LUCIDA followed by the theme name.

The content of the post is completely down to you, share just the photo or be even more creative and tell us the story behind the scene, make it your own.

Feel free to¬†use the¬†‚ÄėYour Gallery‚Äô badge¬†in your post and¬†link back to the last Camera Lucida¬†challenge¬†or just leave a link to your post in the comment box.

Please¬†upload your entry¬†every week starting from Wednesday to ‚ÄėYour Gallery‚Äô¬†which I am hosting through InLinkz,¬†by clicking on the ‚ÄėYour Gallery‚Äô badge below.

You will have seven days to introduce your snapshot to everyone.

While visiting the exhibition please stop and appreciate the other artists, share honest feedback and be supportive.

At the end of each challenge I will share with you all the entries which were shown at the gallery and introduce you to their makers.

Camera Lucida - Your Gallery

An exhibition where your visual perception captures the world and gives life to a new story.

Here is a celebration of last week’s theme: ‘The Park Bench’

Johanna and A bench from Italy

Gun and The Respite

Deb and The Red Bench

Simply Snapshots and The Park Bench

Terri and The Windsurf Board

Yen and The Beach Bench

Sky and The memory bench

Cheryl and The Looking through Bench

Thank you so much for your entries, I hope you’ve had loads of fun…we’ve had a great exhibition with impressive photos:)


Your Gallery Host,



My Red Page © 2015 All rights reserved

‘Cool Summer Dessert’

Have I got a treat for You:)

Pavlova with strawberry sauce
Pavlova with strawberry sauce

I don’t make Pavlova very often…and I don’t know why, because it’s one of the easiest recipes out there and one of the best desserts you can have on a summer afternoon:)

Ingredients: 4 egg whites, 200 g caster sugar, pinch of salt, 400 g fresh strawberries, 2 nectarines, 1 banana, 100 ml cream, 3 tbp icing sugar or ready sweet whipped cream.

Method: Use a hand mixer to beat the egg whites until they form soft peaks, add the salt, then add the sugar slowly while the mixer is at full power for about 8 minutes until the meringue looks glossy.

Spread it in form of a circle creating a crater on the baking tray. I’ve used a baking tray with a silicon sheet. Bake in the oven for about 1 hour.


Once out of the oven, let it cool and make the cream by whipping up the double cream with the icing sugar. Spread the cream over the meringue, cut the fruits in small chunks and spread over the top.

To make the strawberry sauce, I’ve used 250 g of the strawberry and blitzed it until I’ve got a smooth fresh sauce, which I’ve served with every piece of Pavlova.

The best way to serve Pavlova is very cold…it’s absolutely deliciously refreshing:)


Enjoy a beautiful cool summer delight:)

Bon appetit, dessert lovers!

Your Girl with an Apron,



My Red Page © 2015 All rights reserved

‘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, chopped, 2 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¬įC.

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:)