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8 May 2012
Posted inMother's Day
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...
1 May 2012
Posted inMother's Day
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!
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.
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.
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.
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.
1 May 2012
Posted inDonna GuestandMother's Day
We've been planning Mother's Day for some time. Now I just can't wait to celebrate the most long lasting relationship in my life, and probably yours.
There are so many ideas of how we can celebrate and spoil our beautiful mamans.
I'd like to introduce you to one chic and very maman; Karen Martini, who will be helping us celebrate Mother's Day.
Karen is well known as the food editor for several years at Sunday Life magazine; she runs a busy restaurant in Melbourne; she's a presenter on Better Homes & Gardens (which won its 5th Logie this year) and she's written five cookery books.
Have a look at her fabulous website www.karenmartini.com
If that's not enough for one woman, she's also an ambassador for the National Breast Cancer Foundation www.nbcf.org.au
Blue Illusion boutiques will be donating 10% of all sales on Thursday 10th May to this great cause and we hope you can join us with your mums, daughters, grandmothers, aunts and friends for a glass of bubbly.
You can see lovely photos of Karen and her mum, Monica, in our boutiques, both styled in Blue Illusion's latest collection. Don't they look chic and happy?
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