Sea: La Mar

In anticipation of our east coast Summer move to a beach house and in celebration of the beginning of daylight savings this month, I thought I would share with you a typical Australian Summer day celebrated early, in the middle of Spring because...

We. Just. Can't. Wait.

This is a story of pictures.

Take one small red car and a young couple seeking adventure on a leisurely drive down the coast...

Add an impossibly bright, cloudless blue sky illuminated by warm sunlight and what you have my friends, is a recipe for a beautiful day.

Here is a fun one to share: Our wedding rings. Byron selected mine, hoping I would like it... I actually love it. I wear it without my engagement ring because I think it has an understated elegance. Byron's ring has a beautiful satin finish in white gold, with a thin polished edged on either side of the satin band.

And now... Our breakfast!!

Byron sipped on a smooth cappuccino, whilst I enjoyed a sweet hot chocolate. I loved the aqua cup and saucers- very beachy.

Byron ordered the impressively stacked hotcakes, served between layers of thickly sliced banana, and topped with a generous dollop of sweet ricotta. The architectural wonder was drizzled with maple syrup and served with hot grilled bacon and lightly stewed blueberries.

As for the gluten-free choice, I opted for soft, buttery scrambled eggs, grilled tomatoes, pork and herb sausages*, and oh so tasty browned mushrooms and golden potatoes. I should have my cardiologist on speed-dial... I should have a cardiologist...

*(Byron helped me to eat the sausages as they can contain gluten and I didn't want to risk it).

Put it another way, breakfast was gooooood.

I loved every minute of our seaside drive and cannot wait to test some gluten free hotcakes out at home, though I think I'll save that recipe for the move to the coast...

I picture myself flipping the sizzling hotcakes in a large pan after a morning run on the beach, my salty, damp hair tied into a loose bun, and my stomach growling in anticipation of my breakfast as The Beautiful Girls, 'La Mar' strums soothingly in the background.

Take a few minutes out of your day: Click on the 'La Mar' link above, close your eyes and you can see it. A kitchen with sea views in a small beach house, sizzling hot cakes, local seasonal bananas and blueberries and the flowing maple syrup, golden and silky. I can't wait.

Bella xx

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Chocolate Ganache with Fresh Mint or Mint Hot Chocolate

Oh heavenly chocolate cream!

There is nothing more secretly satisfying on a rainy day than sipping a creamy hot chocolate as you read your favourite book... And let's face it Sydneysiders, it has been one incredibly wet Summer.

Please try this!

300ml cream (one of those small cartons is perfect)
1/2 cup whole milk
6 fresh, rinsed and dried mint sprigs
1/8 tsp salt
600g finest quality dark chocolate, chopped roughly, or broken into cubes

In a small saucepan, bring the cream and whole milk to a simmer over medium heat. Drop the clean leaves from six fresh mint sprigs into the warm creamy mixture, stir with a wooden spoon and carefully press the leaves against the side of your saucepan to gently bruise the mint. Remove the saucepan from the heat and allow the mint to infuse the mixture for 30 mins. Carefully remove all of the mint, add 1/8 tsp of salt and slowly bring the mixture back up to a simmer.

In a large bowl, place the chopped chocolate, then pour the steaming mint cream of the top of the chocolate and leave for one minute to allow the chocolate to soften.

Using a whisk, slowly stir the mixture until the cream begins to thicken, then whisk until the chocolate has completely incorporated into the cream.

By this stage, I have no doubts you would have plunged one finger into the ganache, then into your watering mouth. Enjoy it!

Allow to cool slightly, before pouring the mixture into sterilised glass jars.

Once sealed the jars will last for approximately two weeks in the refrigerator (or several days, based on how rapidly you consume the earthy mint flavoured chocolate cream).

For best hot chocolate results, dollop two generous tablespoons of the chocolate into a cup of hot milk and stir until the chocolate has dissolved into the milk.

Now find a comfortable chair, curl up with a blanket and your favourite book and disappear into a cup of Mint Hot Chocolate bliss.

Bella xx

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First Day of Winter... Sweet Pumpkin Pie & Chilli Hot Chocolate

I have been fighting a bug for the past few weeks but after pushing myself to the limit in recent times, my body finally succumbed to illness.

My health is gradually improving and on my better days I have developed an appetite. The good news? I have started baking again.

I had purchased half a pumpkin for 78 cents/kilo two days earlier when I had decided to make pumpkin soup but something changed my mind.. I remembered a chilly morning in Armidale not quite a year ago when I baked my very first pumpkin pie.

And so it was on the first day of Winter I baked another sweet pumpkin pie.

Byron kindly chopped and cubed the pumpkin before baking it with honey at his home. We then drove back to my house and he left for the evening, whilst I dozed. After waking feeling more refreshed I commenced the pâte brisée and mashed the pumpkin with an ordinary old potato masher (Julia Child eat your heart out, I have gadgets for doing things by hand too!).

After rolling the first sheet of chilled pastry, I turned to wash the rolling pin and who should jump up on the freshly rolled pie base, planting two perfect paw prints in the middle of the pastry but Maxi cat.. He quickly inspected the flour to check it was safe to eat...


... Before allowing me to continue baking.


Luckily I had made ample pastry (though I was saving it for a rainy day as it can keep for a short time in the freezer) so I rolled another pastry base, lined my wonderful pyrex glass baking dish and pre-baked my pie crust. Meanwhile, I blended the ingredients for the pie filling. These ingredients saw me venture out to purchase double cream as I had forgotten it. I hastily blended the pumpkin mash (too lumpy to be purée) with the sugar, spices, lightly beaten eggs and cream and poured the sweet filling into the crust.




Whilst I baked the pie, I made some decorations for the top from leftover pâte brisée. I sprinkled these with a light dusting of cinnamon sugar and baked them on a separate baking dish for the last ten minutes of pie-baking time.


The smell of cinnamon really does lift the senses.

Byron arrived home surprised to find me awake (No surprises there really as I had slept almost the entire day), I heated some milk on the stove and made chilli hot chocolate, with just a hint of orange. This really is a treat to enjoy with another person.


Chilli Hot Chocolate

Heat 3 cups of full cream milk over low heat in a milk pan together with a large chunk of couverture chocolate, stirring occasionally. The amount of chocolate you use will depend on how chocolate-y you want the drink to be and if I'm being honest- Anyone who personally knows me will confess that I am a chocoholic so of course I tend to use a giant chocolate chunk, usually more than 150 grams.
Once warm, add a generous pinch or two of red chilli powder, the amount depending on how much 'kick' you want to give your hot chocolate, I used one pinch and don't screw up your nose but I also added a tiny pinch of salt to enhance the flavours.
The orange flavour came from adding two spoonfuls of Maggie Beer's Dark Chocolate and Orange Ice Cream. Once all ingredients had melted together (I don't like super-hot chocolate), remove the milk pan from the heat and strain into cups. Sip and enjoy.


After the pie was removed from the oven we simply couldn't wait!


We grabbed two spoons from the cutlery drawer and plunged them deep into the creamy hot middle of the pie.

Now this is how you eat a pie!!


Not such a shabby start to the coldest season of our year.



Bella xx

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