Tag Archives: Recipe

Chocolate Snow White


Childhood memories…

That item, colour, sound, taste or smell that takes you back to those years when everything was just like magic and tasted like cotton candy.

This recipe I am sharing with you is just that…one of my sweet childhood memories that I have kept along the years and which always brings me joy and happiness with every bite.

My Snow White cupcake….just a little twist on the original recipe

The original recipe comes as a cake, but I just recently wanted to try something new, so the Snow White cupcake was born.

Ingredients:

Cake/cupcake

200 g plain flour, 250 g caster sugar, 85 g cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp bicarbonate of soda, 2 eggs, 200 ml milk, 120 ml vegetable oil, 2 tsp vanilla essence, 150 ml boiling water.

Meringue/top decoration

4 egg whites, 220 g powdered sugar, pinch of salt

Kitchen items:

Hand whisk or food processor (in my case I have used KitchenAid for the cake and a hand whisk for the meringue), large heatproof bowl, cupcake cups, decorating pipe, cake tin or muffin pan.

Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and line the cake tin with great proof paper or get your cupcake cups ready using a muffin pan.

2. Beat the eggs and sugar until smooth, then add the rest of the ingredients except the boiling water.

I’ve used my KitchenAid to mix everything well but you can also use a hand whisk. Once the ingredients are well combined, add the boiling water slow while whisking. The mixture will now be very liquid. Pour the batter into a cake tin or the muffin pan and bake for 20-30 minutes or until a skewer inserted into the centre comes out clean.

3. Remove the cake/cupcakes from the oven and let it cool down before decorating.

Meringue

Beat the egg whites with a pinch of salt until the mixture resembles a fluffy cloud, then add the sugar bit by bit while still whisking at a higher speed and making sure you add the sugar slowly.

When ready the mixture should be thick and glossy and ready to be whisked over hot steam.

Put water to boil in a dish that can hold a heat proof bowl above.

You can now transfer the mixture into the heat proof bowl and continue to whisk above heat at a low speed for about 5-10 minutes.

Remove from the heat, set aside for 10 minutes before decorating the cake or cupcakes; then sprinkle with dark chocolate, optional.

I’ve only decorated with chocolate the cake version of this dessert, see below.

The cake version is the one I remember from my childhood

This dessert takes me back but it’s also one of the best I have ever made.

Try it and tell me what you think….

Your Dessert Girl,

Julia xxx

My Red Page © 2015-2021 All rights reserved

‘Juice Diary’ – Day 4


‘Believe you can and you’re halfway there’

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Most used word today…CRAZY!

Today I’ve had to travel for work…wasn’t really sure on how it will work, being on the road and juicing but I’ve made it!

I’ve prepared all of the four juices the night before, kept them chilled and added some ice just before I left….all looked perfect.

As good I’ve felt yesterday, today seems to be a bit of a struggle not to have a bite of anything:)

I am truly doubting that I will manage to keep this up for 28 days, so I am reconsidering my options…not thinking about quitting one moment but I am fully aware that it will be difficult to keep this going…might need some tailoring!

I’ve kept busy throughout the day, not thinking about food until one of my colleagues asked me how I feel after a few days of juicing!

I’ve said I feel just fine…because I do…but obviously my face was telling a different story as this person standing in front of me didn’t really believe me.

Her comment made me think: “you say you’re fine but your eyes say something else”.

Is it that my eyes are showing the doubt that I am feeling regarding the hopefully successful completion of this Juice plan or is it something else?

To be honest, I am proud that I’ve managed to make it another day and I will keep going because I feel great…

I might show signs of uncertainty but who wouldn’t?!

At this point I cannot foreseen the next three weeks or even the next few days…my plan is to take it step by step and see what happens:)

This evening I’ve made my all time favourite…tomato and red pepper soup with a hint of fresh basil:)

Torture?

Yes…

But not as bad as the day before…I feel I am on the right track!

I sincerely believe that this Juice Plan has so much more to it than loosing weight…because at this point I don’t know if I’ve lost anything but I can guarantee that I’ve been having some great nights of sleep and mastering self control at its finest:)

Day 4 down…24 to go!

 

Your Juice 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

‘Tempting Morning Embrace’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

Red pepper, asparagus and  pepperoni folded omelette
Red pepper, asparagus and pepperoni folded omelette

I am happy to have you back…taking the healthy cruise with me 🙂

Today I am sharing with you an old classic…the beautiful omelette with a twist, in the real sense of the word!


Ingredients: Butter, 3 eggs, 200 g asparagus, half red pepper, finely chopped, a few slices of pepperoni cut in small pieces, salt, black pepper, a pinch of dried coriander/ basil/ oregano, 50 g feta cheese, fresh parsley to serve.

Salad: baby tomatoes, fresh radish, lemon juice.

Method: Wash the asparagus and red pepper, finely chop them both.

Melt a small piece of butter in a pan, add the red pepper, asparagus, pieces of pepperoni, pinch of salt and black pepper and sauté everything for about 5 minutes. Mix the 3 eggs in a bowl, add the dried coriander/ basil/ oregano mixture.

Omelette

Pour the egg mixture over the sautéed ingredients and cover the pan with a lid for about 4 minutes.

Before starting to fold the omelette, top it up with pieces of feta cheese and you’re ready to fold.

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First, fold one side half way then the other side, leave for a few seconds in the pan until the feta cheese melts a bit.

Serve with fresh parsley and a beautiful fresh summer salad.

Bon Appetit!
Bon Appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved