Mother's Day

A Sweet Morning Tea for the Mums

14 May 2013

ByDonna Guest

Posted inDonna GuestandMother's Day

Last Thursday, 9th May Blue Illusion hosted a National Morning Tea to celebrate our Tree of Life & Mother's everywhere.

A big Merci to everyone who joined us on the day!

Not only did the ladies enjoy a delicious morning tea of profiteroles, scones and other sweet treats, but 10% of the days sales were donated to World Vision Australia.

Thank you for generously for helping us raise an outstanding $25,000.61, which will assist Blue Illusions commitment to support the Kammengo-Nkozi Livelihood in Uganda to help households achieve economic empowerment through increase access to micro finance facilities, improved market information and small scale business support and investment.

Here are some photos from our Rundle Place Boutique's event.

Rundle Mall

I hope you had a wonderful Mother's Day.

Donna Guest

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Are you free on Thursday?

8 May 2012

ByKaren Martini

Posted inMother's Day

Tagged inMothersdayandmums

Just a reminder for Thursday 10th May.

Please bring your mums, grandmothers, aunties, daughters and friends to join us at Blue Illusion boutiques

It's fantastic that 10% of all sales will go to the National Breast Cancer Foundation - it's a cause close to my heart.

From 12 - 3pm there will be a glass of bubbly and lovely macaroons.

I'll be at the Double Bay boutique from 12pm for a book signing, so I'm really looking forward to meeting some of you there...

Karen Martini 10th May

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Books Pour Maman

1 May 2012

ByDonna Guest

Posted inDonna GuestandMother's Day

Tagged inbooks,Donna,giftsandMaman

Have you enjoyed looking at all the books we have in the boutiques?

I've selected a few that you may want to offer for your mums. They look beautful and they've been lovingly written. I love wrapping books as presents too.

Essential reading is Ines de la Fressange's style bible, Parisian Chic, which I'm always talking about: written with a sense of humour which mamans always appreciate!

Parisan Chic book

Handwritten Notes to My Mother is wonderful if you find it hard to write what you feel...this does it for you.

Handwritten Notes to My Mother

Sweet Paris by Michael Paul, the photographer, see his work here, is a work of passion. Michael has been travelllng and working in Paris for many years (he's from New Zealand) and he's written his favourite recipes and shares the best places to eat chocolate, pastries and all those delicious Parisian things that mothers adore.

Sweet Paris by Michael Paul book

Michael's photographs really transport you to the spirit of Paris!

Sweet Paris by Michael Paul book

We've always loved Audrey's style. Any book on Audrey is welcome in mum's library. This one has an introduction by Givenchy who designed for her.

Audrey Hepburn book

This one has classic images by Bert Hardy, Richard Avedon. This image will last forever!

Please browse, read and perhaps take some time to review them, if you want.

We've got our Review and Win competition still on! Write a book review and you could win $200 to spend on more books at Blue Illusion.

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My menu for 'Je t'aime Maman'

1 May 2012

ByKaren Martini

Posted inMother's Day

Tagged infeast,MothersdayandRecipes

Bonjour Blue Illusion!

It's a delight to be over here on your blog!

My mum, Monica and I loved being dressed up for the Je t'aime Maman photo shoot.

This Mother's Day, I’m recommending my Simple Sunday feast.

Gorgeous roast chicken is the centerpiece for this meal, accompanied by layered potatoes and creamed spinach, and there’s a fabulous chocolate dessert. Of course, you’re probably just like me in wishing you had more simple Sundays in your life!

If these recipes inspire you to clear the decks and take the time to cook for your mum, then I’d love to hear about it!

Roast Chicken with parsley and hazlenuts

Roast chicken with parsley and hazelnuts

"Placing herbs and nuts under the chicken’s skin gives this dish its wonderful flavour and crispy texture"

Ingredients

2 red onions, thickly sliced

1 tablespoon salt, or to taste

4 cloves garlic, sliced

1/2 teaspoon black peppercorns

1 tablespoon olive oil

½ bunch parsley, leaves picked and chopped

50 grams hazelnuts, toasted and coarsely chopped

100 grams butter, softened

1.6 kg chicken

salt and pepper

1 lemon, sliced

Method

Preheat the oven to 200°C.

Line a baking dish or cast-iron dish with onion slices (the dish should be just large enough to hold the chicken).

Gently pound the salt, garlic, peppercorns and olive oil in a mortar and pestle. Gradually add the parsley and hazelnuts and pound to a rough paste. Spoon the mixture into a bowl and stir in the butter.

Dry the chicken inside and out with paper towel and season well. Make small pockets under the breast and leg skin using your fingers, then gently spread the stuffing over the breast and legs between the skin and meat (take care not to tear the skin). Stuff lemon slices into the cavity and place the chicken on the onions in the baking dish.

Roast for about 1 hour 15 minutes, basting with the pan juices halfway through the cooking time. The chicken should be golden and cooked through. Check by inserting a skewer in the thickest part of the thigh – if the juices are still a bit pink, roast for another 10 minutes or so. Rest for 10 minutes before serving.

Simple Potato Dauphinoise

Simple potato dauphinoise

"Rich and buttery, this luscious side dish is perfect served with braised or roast meat, or you can serve it as a light meal with a green salad".

Ingredients

1 large clove garlic, peeled and halved

5 sprigs thyme, leaves picked

220 ml thickened cream

2 tablespoons sour cream

300 ml chicken stock

100 grams butter

salt and pepper

8 dutch potatoes, peeled

Method

Preheat the oven to 200°C.

Rub the bottom of a heavy, round 25 cm x 8 cm ovenproof dish with half a garlic clove.

Place the garlic halves, thyme, cream, sour cream, stock and butter in a saucepan over low heat until warm. Remove from the heat and season with salt and pepper.

Use a mandolin or a sharp knife to cut the potatoes into 2.5 mm thick slices.

Just before cooking, ladle 125 ml of the cream mixture into the dish, followed by an overlapping layer of potatoes. Season lightly, then continue layering with the remaining cream and potato slices. Pour the last of the cream mixture over the top. Cover with a sheet of baking paper, then a sheet of foil and seal tightly.

Place on a tray (to catch any mess) and bake on the bottom shelf of the oven for 1 hour, then remove the paper and foil and bake for a further 15 minutes or until puffed and golden. Remove from the oven and allow to stand for 5 minutes before serving.

Creamed Spinach

Creamed spinach

"This is the ultimate accompaniment to steak or fish. It is decadently rich but if you can forgive the cream and butter, it’s good for you too".

Ingredients

2 1/2 tablespoons olive oil

2 cloves garlic, finely chopped

3 golden shallots, finely chopped

6 sprigs parsley, leaves picked and finely chopped

6 basil leaves, torn

600 grams baby spinach, washed and drained

salt and pepper

50 grams butter

150 ml pouring cream

ground nutmeg, to taste

Method

Heat the olive oil in a very large, deep frying pan over medium heat and cook the garlic and shallots for 2 to 3 minutes. Add the parsley, basil and spinach, season to taste and cook over high heat for 2 to 3 minutes. Add the butter, cream and nutmeg and cook for a further 3 to 4 minutes.

Remove a third of the spinach and puree the remaining mixture with a stick blender. Return the whole spinach to the pan and stir well.

Chocolate and Orange Creme Caramel

Chocolate and orange creme caramel

I love this dessert. It has a delicious combination of flavours and textures – the orange in the custard and the richness of the chocolate and caramel create a rich treat.

Ingredients

2 oranges, finely zested

160 grams dark chocolate buttons

600 ml milk

250 grams caster sugar, plus 3 tablespoons extra

120 ml water

4 large eggs

2 egg yolks

Method

Preheat the oven to 160°C.

Combine the orange zest and chocolate buttons in a small bowl. Bring the milk to a simmer in a small saucepan and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth, then set aside for 5 minutes.

Combine the sugar and water in a medium saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and cook, without stirring, until the mixture is a caramel colour. Pour the caramel into a 20 cm ceramic ovenproof dish and swirl it around to coat the sides.

Whisk the eggs, egg yolks and extra sugar in a medium bowl until well combined. Add the milk mixture and stir until smooth, then pour through a strainer into the baking dish. Place the dish in a baking tray and carefully pour hot water into the tray until it reaches halfway up the sides of the dish. Bake for 1 hour 15 minutes or until just set. Remove and allow to cool, then refrigerate for at least 6 hours or overnight.

To serve, run a warm dry knife around the edge of the dish and invert the creme caramel onto a plate.

Bon appetit!

www.karenmartini.com

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A Feast for Maman

1 May 2012

ByDonna Guest

Posted inDonna GuestandMother's Day

Tagged inbooks,cooking,feastandMaman

Why not invite your maman for for a feast?

I think we all need inspiration in the kitchen. That's why Karen Martini has come to our rescue with a special menu for Mother's Day which we'll share with you on our next post.

We'd like to present her wonderful book which you can buy online or in your local boutique: Cooking at Home.

Cooking at Home with Karen Martini book

Karen loves cooking traditional food - whether it's Mediterranean, Middle Eastern or comforting English baking - but these 150 recipes have her signature twist.

"Cooking for a family reminds me of my own childhood. My mum never made packet cakes, and was bemused if we bought them home from our friends' houses. Baking was a big part of life in our house, as was the Sunday roast. My mother was a very good cook, but she was not adventurous. She'd say. 'Oh no, we won't be using any of that coriander'. But now she grows fresh herbs in her garden, and is always asking for ideas on how to cook with them. I think she is typical of many Australians who are coming to understand how just one extra ingredient can turn a fairly ordinary dish into a special meal.

Mum taught me one of the most important things I know about food: sharing a meal with people you care about is what matters most. The table was always set, with the cloth, the bread, the water. Everything was ready so we could sit down to eat and chat about our perspective days. It would be wonderful to preserve these household traditions, and if this collection of recipes does nothing else, I would like to think it encourages people - family, friends, households - to share at least one meal together, two or three times a week".

Cooking at Home with Karen Martini book