Minimal is Chic
STELLA
If you are wearing three pieces of jewelry at once make sure you take one piece off Coco Chanel
When it comes to Christmas there is no one in my World that could embody the beauty, the style and the enchantment of this season better than my sister. She went to heaven ten years ago and since then my Christmas without her and without her special touch, has been a blur.
She was a Christmas Goddess. I miss her and her legacy is legendary.
Stella was the most creative and child like at Christmas! I loved watching her opening presents.
Her Christmas tree was a dream. Swarovski Christmas shimmering balls, angels and tinsel from all over the World. We were mesmerized by all the little stars of light.
Her Christmas menu was planned well in advance and every detail was considered.
The table setting was immaculate with beautiful Christofle crystal glasses, https://www.christofle.com, Rosenthal porcelain, https://www.rosenthal.de and sterling silver cutlery. Flowers, candles and individual place settings with beautiful Austrian crystal napkin holders.
My sister was blonde with big brown eyes that looked at the World with innocence and curiosity. She was an artist. Ballet dancer, painter, best wife, sister and aunt to Paul. Loved her friends and was the best at the art of conversation.
She travelled the World. loved to design jewelry and, of course, she was a very accomplished chef. She enjoyed experimenting with delicious recipes from various cultures.
She loved chocolates, desserts and cakes.
Recipes
CREPES SUZETTE
ORIGIN: Somewhere in the World, France I believe
INGREDIENTS:
2 Cups of Flour
½ Teaspoon Salt
1 Tbsp Sugar
1 Tbsp grated Orange Zest
4 Eggs
2 Tbsp Van der Hum or Cointreau Liqueur
2 Cups Water
4 Tbsp Melted Butter
HOW TO PREPARE
Blend all ingredients except the butter into a smooth batter.
Leave to stand in a jug for at least 2 hours.
Add the melted butter just before use.
Dilute the batter with more water if too thick….it must be like thin cream.
Fry pancakes in a small non-stick pan. Pan must be hot, pour the batter in the middle of the pan.
SYRUP
INGREDIENTS:
8 Lumps of Sugar
2 Cups ordinary granulated Sugar
2 Oranges
250 grams of butter
2 Tbsp orange zest
3 Cups Fresh Orange Juice (Liquid Fruit is OK)
2 Tbsp lemon zest
4 Tbsp Van der Hum or Cointreau
MANGO FLAMBE
ORIGIN: BRAZIL – Restaurant Lynx IPANEMA
Written on the stationery of RIO PALACE Av. Atlántico, 4240 8th floor Copacabana Rio de Janeiro RJ-BRASIL CEP 22.070 – Tel: 521-3232 Imperial Club
INGREDIENTS
250 Grams Sugar
1 Dessert spoon (bigger than a teaspoon) Butter
Swirls of Oranges Rind
Swirls of Lemon Rind
1 Full glass of orange juice
1 dessert spoon of Cointreau
1 dessert spoon of Grand Marnier
1 dessert spoon of Cognac
Grated Coconut to add at the end
Mango in slices (fibreless sweet mangoes Heidi mangoes are the best)
Vanilla Ice Cream
HOW TO PREPARE
Melt the sugar with the swirls of lemon and orange until the sugar melts into a light caramel add the butter so that the sugar does not stick to the pan.
Now add the orange juice and all the liqueurs. Ready to serve 8 people.
ORANGE TART
INGREDIENTS:
250 grams of Sugar
1 Tsp of melted butter
1 ½ Tsp of grated orange peel
1 ½ Oranges to use the Juice
8 Eggs
1 Tsp of Maizena (Cornflour)
HOW TO PREPARE
Mix the sugar with the melted butter, add the eggs (the whole egg).
Now add the grated orange and the juice of the oranges plus the Maizena mixing everything well.
Place mixture in a tray very well covered with butter and flour so that the mixture does not stick to the tray. You may use baking paper to line the baking tray also smothered in butter and a touch of flour.
The tart is made in the oven at a moderate temperature of 160 degrees.
In your kitchen you become a Goddess that lives in the minds and hearts of those that love you today and forever.
This blog is dedicated to my sister Stella and her dog Charlie, an angel with four paws.
My gratitude to all the kitchen Goddesses out there!
TRADE ANTHOLOGY 