Tag Archives: Dinner

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

‘Fresh herb cuisine’


Welcome back to Julia’s Kitchen Corner 🙂

I was thinking what would be the most tasty dinner on a summer weekend evening.

…and here it is, my choice especially for you!

Black Pepper Salmon with Parsley and Capers Potato
Black Pepper Salmon with Parsley and Capers Potato

Ingredients: 1 salmon fillet/person, dill, fresh coriander, thyme, salt, black pepper, lemon, black peppercorn, olive oil, baby potatoes, handful of fresh parsley, 3 tsp capers.

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Method: Cut finely the fresh coriander and thyme, mix it together with salt, black pepper powder, juice of half a lemon, dill and black peppercorn.

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Place the salmon fillet into individual foil wraps, drizzle with olive oil and pour over the black pepper mixture.

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Let it marinate for 30 minutes before placing it in the oven.

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Pre-heat the oven.

Wrap the foil around the salmon, place onto a baking tray and bake for about 15-20 minutes.

Wash a few baby potatoes, cut in half and boil them in salty water until slightly soften ( 5-10 minutes ).

Drizzle olive oil in a pan and put in the capers.

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Cut the fresh parsley and mix them with the half boiled potatoes, olive oil and capers.

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Sauté the baby potatoes for 5 minutes, add salt for taste.

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Remove the salmon from the foil wrap and serve next to a portion of parsley and capers potato and a lemon wedge.

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Bon appetit 🙂

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘No time for cooking…think again’


Hello my gourmet lovers:)

This week I’ve been extremely busy at home and work…life is just taking a whole different speed and I think we all experienced it at some point:)

Coming home…no ideas for dinner…not much time on our hands…

We all want to eat healthy…cook as much as possible and still be able to spend as much time we can with our loved ones:)

There is not enough hours in the day…

…and even with the time running away from us, we can still create some amazing dishes that will delight our family members or guests!

I will share with you one of the fastest dishes I ever cooked…and guess what…it’s delicious!

Couscous with creamy parsley chicken
Couscous with creamy parsley chicken

Ingredients: 2 chicken breasts cut in cubes, salt, pepper, a pinch of chopped parsley and oregano, 200 ml double cream, 150 g couscous, 1 vegetable cube.

Method: Dissolve the vegetable cube in 300 ml of hot water and pour it over the couscous; cover for a few minutes until the couscous softens. Drizzle a bit of olive oil over it and mix it with a fork.

Place the chicken breast cut in cubes in a hot pan with a bit of vegetable oil and parsley and oregano. Cook over medium heat until chicken turns slightly brown ( 5-10 minutes). Just before taking it of the heat pour in the double cream and slowly mix for a couple of seconds.

Serve as suggested or add your own twist to it:)

I’ve decorated with fresh chilli and coriander…just for a bit of kick:)

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Enjoy a wonderful week!

Bon appetit:)

Your Girl with the Apron,

Julia

xxx

My Red Page © 2015 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

‘Creamy chicken pasta’


” People who love to eat are always the best people ” Julia Child

Hello to all the foodies out there:)

I was just thinking what to have for dinner…came up with a delicious dish you might fall in love as well!

This week I am sharing a recipe of the most tasty creamy chicken pasta with a hint of fresh hot chilli!

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Ingredients: 300 g chicken breast, 250 g italian pasta, salt, pepper,  half onion, clove of garlic, handful of spinach, 100 ml double cream and fresh hot chilli to decorate.

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Method: Put the chopped onion and the chicken breast cut in cubes into a pan with a little bit of vegetable oil; fry everything for a few minutes, add a pinch of salt and pepper. Pour water over everything until all covered.

Bring everything to boil and add the pasta.

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Once the pasta is soft enough add the double cream and spinach, cover the pan with a lid and leave to simmer for a couple of minutes.

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Serve right away with fresh hot chilli or not…:)

If I made you curious and you would like to try this recipe, I would love to know what you’ve thought about it.

Bon appetite 🙂

‘Luscious taste’


This week’s recipe it’s just a simple dish that I cook every now and then and I love:)

…and like every person who spends a little time in the kitchen, knows that the best ingredient is love:)

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Chicken liver with pasta

Ingredients: 

350 g pasta ( the best is made out of durum wheat ),

1 red onion,

300 g chicken liver,

salt, pepper and chilli for taste or decoration.

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Method: Chop the red onion in small pieces, place them in the pan with a bit of vegetable oil and leave them to sweat for 2 minutes. Wash the chicken liver, cut it in small chunks and add everything to the pan.

Use a wooden spoon to mix all ingredients, keep under low heat for 5 minutes then cover all with water and bring to boil. Add the pasta and cover pan with a lid.

Check after 10 minutes, if the pasta it’s not soft enough, add some more water and let it simmer under low heat.

Add salt and pepper to taste.

Decorate and serve with colourful chilli bits:)

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Hope you enjoy your weekend:)

Bon appetite:)