Bee Bon Belle

Valentines Day Recipe

2012-02-14T09:57:00.000+11:00

Amaretti Bites

INGREDIENTS
125g almond meal
1 cup of icing sugar
2 egg whites
1/2 tsp vanilla extract
1-2 drops of almond oil

METHOD
Combine the almond, sugar, egg white, vanilla and almond oil and mix well in the bowl of an electric mixer.Beat mixture for a couple of minutes.
Use a piping bag or place spoonfulls of mixture onto lined baking trays.
Bake in oven 180c for 12 -15 minutes until tops are golden.
Bites are ready now but if you want to indulge ….
Melt 200g of dark chocolate ( preferably belgian) in a bowl over pan of simmering water while bites are cooling.
Dip base of bites into chocolate and place on greaseproof paper until set.
Store left overs in an airtight container!

AN ANGEL FOR FEBRUARY. A 'GLUTEN FREE' VALENTINES DAY RECIPE .

2012-02-08T15:20:00.000+11:00

Sheila.

I think it is definitely time for a recipe!

Rain is predicted for this coming w/end here in the Southern Highlands which is a shame as i was going to cook up a storm for the outdoor Bowral Farmers Market.

My biscuits, tarts and whatever else I make don't like the rain so I have decided to sell them at my vintage stall instead.

I thought I would share my Valentines Day Recipe for my Amaretti Bites

I've been playing with this recipe for a little while, they are gluten free, so don't feel guilty!
well maybe just a little, seeing as they are dipped into belgian chocolate, ( its good for you)!

Belgian Chocolate Amaretti Bites, made with love.

If you're around the Southern Highlands come along to Stall 33 bee at Dirty Jane's and say 'Hi' on the 11th February.

Recipe next post!

New Angel For January ….

2012-01-25T08:25:00.000+11:00

Tree Farewell Photo Shoot

2012-01-16T15:32:00.001+11:00

Christmas has been and gone, I know! but I thought you might like to see the last shots of my christmas tree before we mow it away! for another year.

I did say I would adorn it with something special but in the end I thought the tree is the star of the show and nothing more than some lanterns to show up the tree at night was needed.

My assistant Joseph taking a break!

Christmas Angels

2011-12-21T21:56:00.000+11:00

Angels are special, we often don't know when they are there, just hovering around because they think, maybe that's where they should be that day!

I was late this year in getting some angels out there 'which is normal for me'

They're like me, a bit fickle at times, but there when you need them.

Living Christmas Tree … Honey Vanilla Ice cream

2011-12-16T20:58:00.000+11:00

We've had quite a lot of rain which has been a nuisance for some but not for me! as it's worked a treat on my Christmas Tree.
I'm still thinking about how I'm going to decorate it! anyone got any ideas?

Just before I start my Christmas shopping, yes 'start', a quick recipe!

I haven't forgotten the Honey Ice cream, it's just that my Italian Ice Cream Churner has temporarily given up on me! I will get it fixed hopefully before Christmas and make a christmas ice cream. I wanted to add a photo with the Honey Ice cream but I think that will have to wait.

Here's the recipe.

Honey Vanilla Ice-cream

8 large egg yolks

1/2 cup of honey

3 cups of pouring cream

1 vanilla bean split open (run a teaspoon down the centre to remove the seeds)

Method

Whisk the egg yolks and the honey together until thick and pale.

Scald the cream with the vanilla seeds and the split vanilla bean.

Pour the cream slowly onto the egg mixture.

Stir well then tip everything back into the saucepan and cook gently, stirring a little until the mixture thickens slightly, making sure not to over heat and curdle the mixture.

*Remove the saucepan from the heat and leave to cool.

Churn in an ice cream maker then tip into a container and store in the freezer.

*A little tip for those with no time to spare!

I pour the hot mix into a stainless steal bowl that I have been cooling in freezer to speed up the process.

My Angel For Gloria and my Grass Christmas Tree

2011-12-09T21:14:00.002+11:00

My Christmas tree is starting to take shape so here's a couple of early shots and a picture of my little wire 'Angel For Gloria'

I love her wings.

The tree will get greener and sharper as the days lead up to christmas.

I was going to plant some bright flowers for baubles but I think it's a shame to dig up the lawn, so I will come up with something … at least a little different!

HOPEWOOD COUNTRY HOUSE

2011-11-29T00:30:00.000+11:00

HOPEWOOD COUNTRY HOUSE

Thursdays until 15th December 2011

10am - 4pm

AMAZING GIFTS, HOMEWARES AND CHRISTMAS DECORATIONS.

The Pavilion cafe is also open Thursdays until 15th December 2011

10am - 4pm

For booking call Bee on 0413 303 210

CHRISTMAS OPEN DAYS AT HOPEWOOD

2011-11-27T08:22:00.000+11:00

The Honey Ice cream will have to wait!

Suzies Anderson's Open Weekendend at 'Hopewood Country House' from 10am-4pm.

Following the Open Weekend they are also open from 10am to 4pm each Thursday until December 15, 2011 … for those last Christmas gifts.

We look forward to seeing you

Bee x

Photo's of this amazing venue are coming!

Spring Flowers and all things beautiful at Whitley.

2011-11-17T20:27:00.001+11:00

Part 3

This is the Finale!
More flowers, glimpses of the house, the Italian planted hillside, the peacocks and so much more.
I took over 200 photographs, but where do I stop?

So many flowers, I love the pom pom poppy, not sure if that's what you call it but it looks just like one!

Whitley

The Italian planted fields

Fruit Tree Arch

Tennis Court

Tennis Pavilion

Gates leading to the nut tree garden

Peacock Show

The Stables

There are so many beautiful gates on the property

Friendly little beast

Duck pond

The Lily Pond

The Gazebo

The magnolia Garden

Security at the gate!

I hope you enjoyed this little piece of paradise set in the rolling hills of the Southern Highlands.

On my next post I will share a recipe for a very good, no fuss Honey Icecream which happens to be a recipe from Whitley!
Jenny Ferguson is a very keen gardener and cook, once chef and owner of You And Me, a popular restaurant in Sydney many years ago.
In Jenny's latest book 'A year in my garden' she shares her seasonal recipes along with her beautiful photography of the changing seasons in her garden 'Whitley'.

WHITLEY. A Day In The Garden - Dogs, flowers, etc

2011-11-16T09:22:00.001+11:00

WHITLEY

PART 2

I'm having a really hard job trying to pick out the best of this amazing garden.
So maybe i should just go crazy and download the lot today and tomorrow.

I want the dogs!

The Cottage Garden

Cottage doorway flanked with Albertine Roses

Part 3 Tomorrow!

WHITLEY. A Day In The Garden

2011-11-14T17:58:00.000+11:00

Yesterday was my last chance to pop over to Whitley, a country Estate in the Southern Highlands which opens once a year for 2 days, and it takes me 5 minutes to get there in the car. I pass by often and love to see the hawthorn hedge which meanders along the winding road.
I took lots of photo's to share with you, I think you'll love it.
I might have to do this in 2 parts as there was so much to see, maybe next post could be the flowers and dogs.

The Gate

In The Rose Garden

The Secret Vegetable Garden

The Tree House In The Nut Orchard

Statues

Ok! this is definitely a 2 post story!

CRAVE, SYDNEY INTERNATIONAL FOOD FESTIVAL 100 MILE CHALLENGE

2011-11-02T13:58:00.003+11:00

Moonacres Farm Organic Produce

I had a great time styling the table for 100 at this first Crave 100 mile Challenge held at the Everleigh St Carriage Works in Sydney.

Imagine a lunch for 500!
With an amazing menu created by 5 years running hatted chef, Richard Kemp owner of Eschalot, along with another hatted chef, James Viles of Biota, Mark Stone of Stones , Luke Latimer of Onesta Cucina .

We were disappointed to find out that the South Coast took the prize, but it was good to know they had beaten us by just a smidgen!

My generous, creative friends were so kind at such short notice. A big thank you to Coty Farquhar for recommending me, props and more!
Margaret Young Whitford and Toni Houston for the wonderful flower arrangements and props
Suzie Anderson and Lydie Du Bray for props, and Alison who chips in always.

Toni also came along and helped me set up as well as driving me to Sydney and back!
THANK YOU!

spring time in the garden. 100 Mile Challenge

2011-10-26T09:57:00.001+11:00

Spring is well and truly here and I am so busy!but I had to share my latest find. Its a little french number!
A garden walking stick with its own basket to fill with herbs or flowers as you stroll around the garden, do you like it?

100 Mile Challenge

My kitchen garden will have to wait! as I am busy styling for a very special event, '100 Mile Lunch'
This is a new event for the Crave Sydney International Food Festival, which will occur on Sunday 30 October 2011 at the Everleigh Railyards. This is a challenge for 5 regions, each region will serve a three course lunch to 100 guests plus the judging panel of 6 people. I will be working with The Southern Highlands team, we have some amazing hatted chefs! I can't say anymore than that for now!

The Prop Shop

2011-09-28T12:11:00.000+10:00

The Prop Shop idea came about because of my vintage stall in the Southern Highlands, I have had stylists, shop owners, set decorators wanting to use my pieces for their shop windows, photo shoots etc, so now I am taking it a step further by making lots of pieces available for hire, be it a wedding, a movie, an ad' if I have it, you can hire it.. Below is just a few smaller pieces.

Watch this space …. Bigger things to come!

What are you looking for? ask me, I just might have it!

Enquiries 0413 303 210

Spring - hip hip hooray! - Soup

2011-09-16T11:35:00.000+10:00

Watercress Leek and Potato Soup
From The Kitchen Garden

I love my kitchen garden and always feel so good when digging out some fresh carrots or leeks in the late afternoon, I like it especially when I can almost make a whole meal from the garden, like a spring vegetable soup or a vegetable lasagne and whipping up an omelette or a rhubarb clafoutis, so good!

What I really love about the kitchen garden more than anything else is sharing, of the 'getting and the giving' the latter is far more pleasurable.

It's time to start planting again and cutting back on the rocket that is going crazy.Some things just sneak up on you and before you know it, you'de better start chopping back, like the watercress I discovered this morning going mad! So I will make a watercress and leek soup, I think it would be nice for a change, with some croutons and replace the chives with pesto.
Incase you're wondering if I have a stream running through my kitchen garden, the answer is no! but watercress grows very well in moist soil.

Ingredients
60g butter (low fat or light olive oil is ok)
2 leeks finely chopped ( 2 onions if no leeks available)
600g potatoes, chopped
1200 ml vegetable or chicken stock
1 kg watercress, trimmed and chopped
200 ml cream
300 ml milk (replace cream and milk with semi skimmed milk for waste watchers!)
freshly grated nutmeg, use sparingly
salt and pepper
4 tbs chopped chives

*Wash the watercress well in cold salted water twice.
If watercress is unavailable there are numerous green leafy vegetables that you could replace this soup with, my favourite is english spinach, I would omit the nutmeg and add some fresh thyme.

This recipe is especially for Sarah in the UK.

Method
1. Melt the butter in a large soup pan and add the leek.
2. Cover pan and simmer until the leek is softened but not browned.
3. Add the potato and vegetable stock and simmer for 20 minutes, or until the potato is tender.
4. Add the watercress and cook for a couple of minutes.
5. Remove the soup from the heat and leave to cool for a couple of minutes, using a stick blender, blend until smooth . Alternatively pour soup into a processor and blend, less mess the other way!
6. Bring soup gently back to the boil and stir in cream and milk.
7.Season with nutmeg, salt and pepper, garnish with chives.

TUCK IN, DON'T WAIT!

R U OK?Day

2011-09-15T18:16:00.000+10:00

Today is

R U OK? day

here in Australia.

How much better would our world be if we took the time to say those three words.
Words that could change someones day, they may even save a life.

Just when they thought no one knows they exist, someone says R U OK?

Try it! someone may have lost there way and need to know that some one cares, not just today.

I'm not really a religious person, but… remember

'There but for the grace of god go I'

LET THEM EAT CAKE

2011-09-12T19:28:00.001+10:00

Double Chocolate Brownie

I think its time for a chocolate hit!
Sarah from Winton House Blog requested this recipe, so this ones for you Sarah!

This recipe was inspired by a cocoa and me recipe that I have played around with for a couple of years and it's now a flour-less brownie! You could use your favourite recipe and replace the flour with almond meal and also add baking powder or soda for a less dense brownie, I like them really fudgie.

Make a big slab by doubling the recipe, slice, wrap and pop in the freezer.

Ingredients:
230g Butter, chopped
300g Sugar
4 Whole eggs

1 egg yolk
230g Dark Chocolate drops
140g almond meal
40g Cocoa Powder
200g of nuts of your choice (pistachio,almonds, walnuts, hazelnuts, pecans)
3/4 cup of cranberry's or dried cherry's soaked in brandy

1tbs of rum, or if using cherry's use the brandy

20cm square baking tin

Preheat oven to 180c

Butter and line the baking tin.

Sift together the almond meal and the cocoa powder.

Method:

1. Melt the butter completely in a large heavy based pan.
2. Add the sugar, and stir until sugar has dissolved.
3. Cool mixture for a couple of minutes while whisking the eggs, add the rum or brandy.
4. Add the egg mix to pan and mix well.

5. Add the chocolate to the pan. Stir with a spatula making sure all the chocolate has melted.

6. Use a spatula to add the almond and the cocoa powder, mixing well.
7. Mix in the nuts and the dried fruit. (Leave some nuts aside for scattering over the top ).
8. Pour the mixture in to the prepared tin.9. Scatter remaining nuts over brownie.
10. Bake in the oven for 25 to 30 minutes. Check that the edges have shrunk slightly from the sides and the top is shiny and slightly cracked.
11. Leave to cool over night if possible, or at least for a few hours.

Lovely on a colder day served with a home made vanilla custard.

Sunrise On The Northern Beaches

2011-08-31T13:09:00.000+10:00

I KNOW IT'S TIME TO GET COOKING, BUT I HAVE TO SHARE THIS BEAUTIFUL MORNING

WORTH THE EARLY MORNING START TO SEE THE SUN AND THE MOON IN THE SAME SKY

BEAUTIFUL HATS

2011-08-30T21:23:00.000+10:00

DRESS UP TIME

French & Country. Provencal Style Vegetable Soup with Pistou

2011-08-17T21:11:00.002+10:00

Provencal Style Vegetable Soup with Pistou

If you are planning to visit French & Country at Hopewood Country House this w/end you can enjoy this soup while sitting amongst the beautiful pieces that have recently arrived from France.

However, if you can't make it to this event, follow recipe below, open a bottle of wine, pull up a chair by the fire, and inhale the luscious fragrance from your French Vegetable Soup. It’s time to relax, as they know so well how to do in France, and be nourished by the goodness of this simple dish.

This gorgeous soup is a real French Country Soup, since it uses so many seasonal garden vegetables. Pistou is the French version of pesto. The colourful vegetable-rich soup and the flavour of the savoury pistou are made for each other.

Provencal Vegetable Soup

INGREDIENTS

1/2 cup dried white beans (If time is of the essence you could substitute with tinned white beans)
2 Tbs of olive oil

1 medium sized leek, white and pale green part only, sliced

2 carrots diced

2 sticks of celery diced

2 courgettes diced
1/4 of a small pumpkin diced

4 tomatoes peeled, seeded and chopped, or 1 tin of tomatoes

4 cups of good quality vegetable stock

3 cups of water
3 sprigs of thyme

200 g french beans trimmed,and cut diagonally into 1 inch pieces

1 good size bunch of swiss chard or spinach leaves coursely chopped.

salt and freshly ground pepper

1 recipe pistou ( see recipe below)

1/2 cup of finely grated parmesan cheese

1. Soak the dried beans in enough water to cover for 3 hours, or overnight. Drain beans and place them in a medium saucepan with enough water to cover them by 2 inches. Bring to a boil, then reduce heat and simmer, uncovered, 40 minutes, until slightly tender. Drain and set beans aside.

2. Warm olive oil in a large soup pan over medium-low heat and add leek, carrots, celery, and courgette and pumpkin. Cook, stirring once in awhile, for about 20 minutes, until vegetables are soft, then add tomatoes, stock, water, and cooked beans. Continue cooking, uncovered, for 30 minutes, then add green beans and simmer 15 more minutes. Add Swiss chard and cook until wilted, about 2 minutes more. Season to taste with salt and pepper.

3. Serve soup in individual bowls with a teaspoon of pistou and a grating of parmesan cheese on top of each serving. Serve immediately.

Serves 6-8.

Pistou

Ingredients

2 bunches of basil

1/2 cup of virgin olive oil

1/3 cup of pine nuts

2 large garlic cloves, peeled and sliced

1. Remove basil leaves from stems. Place leaves in food processor with garlic, pine nuts and half the oil, then pulse to process. Add remaining oil in a stream with the motor running and continue to process until smooth, scraping down the sides as needed.

Pistou can be frozen.

Bon Apetete!

ADAPTED FROM A. BOND RECIPE

HOPEWOOD COUNTRY HOUSE

2011-08-16T14:45:00.000+10:00

FRENCH & COUNTRY

If you can make it to the Southern Highlands this w/end you simply must come along to this event.
Besides the French homewares, fashion and vintage treasures, you can stroll around the Estate gardens, take time out at the Pavilion Cafe and browse through the latest shipment.

AN EVENT NOT TO BE MISSED

PHONE: 0411448817

EMAIL: frenchco@bigpond.net.au

Southern Highlands

Celebrate

2011-08-14T10:53:00.001+10:00

THE ARTISTS DINNER

A Celebration Dinnner
Our friends Gordon and Vonny came to dinner and as Gordon Richards 'chef turned artist' had completed his work for his upcoming exhibition at Richard Martin Gallery, a celebration dinner! Vonny his partner is also an artist, and a great cook.
'Gordon put down his knife and picked up a paint brush 10 years ago, the rest is history'

I picked some winter vegetables from the garden and 'mise en placed' all except for the venison as it takes only minutes to cook, I decided I would make a sauce with my damson jelly and veal stock, secretly knowing that Gordon would come over and say, 'would you like me to cook it for you?' Yes chef!

FILLET OF VENISON

ROASTED BEETROOT AND CARROTS WITH 4 GREENS

Vony's Lemon Tart

Blend the flour salt and butter in a food processor to resemble bread crumbs. add water to processor while motor is running. As soon as pastry starts to come together stop the machine and scoop out onto floured work surface, kneed lightly then wrap with plastic film pressing to form a disk. Chill for 1 hour.

Preheat oven to 200°C. Thoroughly grease and line a 24 cm flan tin with butter.
Take your pastry out of the fridge and roll out onto a well floured surface to 1/2 cm thick.
Roll the pastry around your rolling pin, gently unroll over flan tin.
Place a piece of non stick baking paper over the top of the pastry and fill with pie weights, rice or beans. Blind bake pastry in oven for approx 15 minutes until top edge of pastry starts to colour.
Whilst pastry is baking make filling. Whisk the eggs and caster sugar until well combined, then add lemon juice, zest and cream and stir thoroughly.
Once top edge of pastry has started to colour, remove pie weights, and baking paper and bake pastry for a further 5-10 minutes until golden all over.Reduce temperature of oven to 160°C.
Carefully ladle the filling into the hot pastry case, place back into the oven.
Bake for 30-40 minutes or until the tart is just cooked and the centre is slightly wobbly.
Serve with ice cream or thick cream and fresh berries.
Adapted from Stephanie Alexander's recipe

Celebrate!

Richard Martin Art Gallery

98 Holdsworth Street

Woollahra

NSW 2025

Curl Curl Boardwalk

2011-08-09T22:07:00.000+10:00

Rock Formation Art

I took these shots while walking along the cliff tops at South Curl Curl where the boardwalk has been created to share this amazing view.

The Boardwalk

Willie Wag Tail Photo Shoot!

Rock Orange

Rock On!

mr & mrs smith ... manly northern beach's

2011-07-31T13:10:00.003+10:00

Manly Beach

Manly is known for its beach life and great cafe's and now they have the coolest place to shop

mr and mrs smith

such a cool shop and refreshing to find the girls looking so cool in there malene birger outfits

and so friendly

something for everyone

so many great labels

dinosaur designs

malene birger

elke

paul & joe sister

to name a few

mr and mrs smith

morning tea

Check out this beautiful book before they sell out!

life and work by malene birger

shopmrandmrssmith.blogspot.com