Tag Archives: Food

‘Blissful Paradise’

The Red Wall
                                                  The Red Wall

Follow your bliss and the universe will open doors where there were only walls.

Joseph Campbell

Today’s Photo 101 challenge made me think about what my blog truly expresses between its red pages…

Photo 101 assignment – Bliss and Captions

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I took these pictures a few years back but looking at them now I’ve realised that I’ve always followed my bliss…well more than one…fashion, food, photography…all these little things that are part of me and make my world a wonderful place.

The story of my Paradise…only in pictures:)

Open air restaurant in the middle of Paradise
Open air restaurant in the middle of Paradise
Crusty bread with olives
Crusty bread with olives
Little red dress
Little red dress

Last picture credited to © ILS Photography

Follow your bliss,



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‘Tasty cuisine’

Welcome back to my secret Kitchen Corner…where I prepare delicious recipes just for you:)

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Today I will share with you one of my all time favourite…Chicken breast stuffed with coriander cream cheese on a bed of mushroom sauce.

I love cooking this dish because it has so many flavours and fresh herbs which makes it an absolute pleasure to all your senses:)


Ingredients: One chicken breast/person, parma ham, cream cheese, fresh coriander finely chopped, salt, pepper, rosemary and oregano, double cream, 300 g mushroom, fresh salad leaves, plum tomatoes, radish, lemon juice.

Method: Pre-heat the oven.

For the chicken breast, prepare the stuffing first by mixing the cream chess and coriander, I usually put 2 table spoons of cream cheese/ chicken breast. Cut the chicken breast on the side half way through and stuff it with the cheese paste, wrap each breast in 2 slices of parma ham.

I never put salt or pepper on the chicken, because the parma ham it’s already salty and the stuffing carries so much flavour.

Before placing the chicken in the oven I usually seal it for a couple of minutes in a non-stick hot pan with a bit of fresh rosemary and oregano.

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Once the parma ham is slightly crispy, place the chicken in the oven for about 10-15 minutes, preferably covered.

You can now start to prepare your mushroom sauce.

Use the same pan for the sauce, in which you’ve sealed the chicken breast, it will still have some flavour and all the herbs you’ve previously used. Add a bit of oil, place the chopped mushrooms, salt and pepper and sweat them for about 5-7 minutes.

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Just before removing it pour in the cream, for 300 g of mushroom you will need around 150 ml of cream.

The quantities can be changed according to the number of diners:)

Let it simmer over very low heat for about one minute…and you are ready.

To accompany this dish I prepared a light salad with plum tomatoes, radish and fresh salad leaves with a drizzle of lemon juice.


Serving suggestion:

Place the mushroom sauce first, cut the chicken breast in slices and arrange them on the bed of sauce. Create a beautiful effect with the fresh colourful salad on the side:)

I love cooking and baking as you probably already know but mostly I enjoy sharing everything I know with all of you in the hopes that you might discover something new that you’ve never tasted before:)

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Today my Blogging 101 assignment was – Identify Your Audience,  publish a post you’d like your ideal audience member to read, and include a new-to-you element in it.

So , here it is, one of my topics for my blog is delicious food…Julia’s little secret kitchen corner…that is not a secret anymore:))) I hope I captured your attention and I hope you will give my recipes a try and maybe share your thoughts about them!

My new-to-me element…my herb garden…this was the first time I’ve shared a recipe with ingredients that I actually have very close to me:)

Bon appetit:)


Your Girl with an Apron,



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‘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.


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.


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:)


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.


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,



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‘The simple things in life’

I love to take something ordinary and make it really special.” Ina Garten


Do you have a memory of the most tasty dish you’ve ever had?

I thought I did…until today:)

We all look for that unforgettable taste in complicated recipes…fancy restaurants…unknown ingredients.

More complex it looks, more we think it will be better than anything we ever had before…

Why is that?

We tend to treat most of the things in our life in the same manner…as it gets more tangled, as the puzzle has more pieces, we have the impression it might worth more.

So many times we look away from the most simple ingredients just because we’ve used them so many times…they are familiar so they lack the excitement… or do they?

Today I’ve put together the most basic ingredients for a salad…I won’t go into detail about the ingredients (unless you want me to) because that is not the point of this post…the result was – the most tasty turkey avocado salad I have ever had:)

…take a look today at the most simple things around you and soon you’ll realise they worth more than you’ve thought!

Complicated is born because we think the elementary is not enough…easy becomes puzzling through our attempt in finding something special, when the exceptional is actually hiding between the ordinary.

Simple thoughts by



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‘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:)

‘The secret of Kale’

” What’s for dinner? “

That is probably the most asked question in my house…to be honest, I feel sometimes like I need to invent something new, I mean surely everyone does get bored every now and then from repeating the same recipes?!

Or it’s just me?

We’ve discovered Kale about a year ago…by chance, I might say…used it in some of the smoothies for a three-day detox! I’ve had a revelation…did you know, Kale is the most healthy green you could have in your fridge?

That was enough for me…I was convinced, but then the big question came along: ‘ What else can I cook with Kale, beside blend it with celery:)))))?’

Well…loads of things!

And to prove you, that there is still something out there that you didn’t try …here are some amazing recipes, all based on Kale:)


Crispy kale homemade pizza

I’ve used a very simple pizza dough: flour, salt, sugar, olive oil and lukewarm water. Quantity for each ingredient is decided by how many pizzas you want to make:) Toppings: pepperoni, parmesan, tomato sauce and kale.

Before adding the kale to the pizza, sweat the leaves in a bit of olive oil with diced garlic. Place the pizza into the oven with all the toppings on for about 8 minutes.


Kale and apple soup

Ingredients: 1 large bunch of kale, 3tbs olive oil, 4 cups of vegetable stock, 1/2 chopped onion, 1 green apple, salt, pepper, a few bits of pepperoni.

Method: In a pan over medium heat, cook the pepperoni, onion and the kale in 3tbs olive oil. After about 5 minutes add half of the vegetable stock, chopped apple and salt and bring to boil. Transfer everything to a blender adding the other half of the vegetable stock and a bit of pepper. Blend until smooth. Serve with creme fraiche.


Italian pasta with kale pesto

Ingredients:  2 cloves garlic, peeled, 300g  kale, chopped, 4 tbsp  olive oil, handful fresh basil or 1 tsp dried, 1 tsp dried oregano, pinch red pepper flakes, 100g parmesan, grated, salt and pepper

Method: Place all ingredients in a large pan under low heat and cook for about 10 minutes. Place everything in a food processor and blitz until it forms a thick paste, add more oil, if necessary. Add a bit of water from the boiling pasta so it has a saucy consistency. Put the sauce back into the pan, add the pasta and mix together.

I’ve served it with homemade breadcrumbs:)

 …and here it is…kale delight:)

Bon appetite!