Travel Tuesday. 5 BVF Favs, Isle of Wight

The time Di and I spent in the Isle of Wight was fun filled and adventurous! Here are 5 BVF Fav Things to do while visiting the IOW:

1. Visit the Needles 
We bought a 24 hour group bus pass (for up to 5 people), and it cost 25GBP. Great deal!! During our adventures we explored the Needles. Take in the views and history!! Visit the National Trust site and enjoy the peaceful environment.

Di's husband Phil, son Alfie, and family dog George enjoying the visit and view.

Another gorgeous moment from the top of the hill.

Stunning view of the Needles.

2. Osborne House 
We featured our visit to the Osborne House in a previous blog entry, it was such an incredible experience!

View of the terrace from the upstairs of the Osborne House.

We enjoyed walking in the gardens, so beautiful!

 
Visit our blog entry featuring the Osborne House for more info http://bonvoyagefriends.blogspot.com/2014/10/feature-friday-lovely-visit-to-osborne.html


3. Dinner at Isla's at the George Hotel


We also featured our woonderful dining experience at the George Hotel. With its Michelin star chef, delicious cuisine, and personable staff-its worth visiting! Check out our previous blog entry for our tasting menu pictorial.

We enjoyed bubbly before dinner. Cheers!

French macaron and pistachio ice cream.

http://bonvoyagefriends.blogspot.com/2014/10/motivation-monday-isla-restaurant-at.html

4. Enjoy Scenic Walks 
Take in nature and enjoy walks around the Isle of Wight, we had a wonderful journey with Di's family while visiting Yarmouth. 
 

We had a beautiful walk in Yarmouth.

Such a peaceful setting in Yarmouth.

5. Lunch at Off the Rails 

Great menu variety, delicious food, and a fun ambiance!! The Rails is a must do when visiting Yarmouth. 

Indoor seating with a tranquil outdoor view!!

Yummy cheddar and tomato sandwich.

Savoury Saturday- Cauliflower & Cheese

Best Cauliflower & cheese 

In Jamie Oliver's Save with Jamie cookbook he's constructed a recipe for 'the best cauliflower & cheese'. It was recommended to me by one of my clients & it sure is a crowd pleaser! 

My husband loved it, but isnt a veggie only lover, so we added some chicken breast & crispy bacon to make it a meat-friendly meal in a dish! Two of your five-a-day plus protein- fantastic as a meal and leftovers! 

Thanksgiving Recipe Week: Cranberry and Orange Relish

Yummy!! I love making this simple and tangy recipe for Cranberry and Orange Relish. The recipe is from  Ocean Spray®  and is a crowd pleaser! Bon Appétit!

 

Ingredients

1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar

Directions

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.  

Makes about 3 cups.  

NOTE: May also be prepared in a food grinder.

WLFEO Wednesday- thankful for sisterhood

Sisterhood not only is within the sorority, there is an unwritten code of support with women. After having a section I'm not able to drive, lift my 18 month old, walk the dog or do heavy house work such as hoover, carry loads of laundry up & down the stairs etc. 

Most of my friends all have families of their own so aren't able to help, but the women in my family have rallied round to make sure I have someone to support me throughout the day while I've got the kids and my husband is at work. 

This support system is invaluable and has been a sanity saver. It's meant I can rest and heal from the operation and still be able to get household chores, errands and other jobs done. 

Sisterhood amongst women is an unspoken language if support and understanding. As it's thanksgiving week, I just wanted to highlight his thankful I am to the friends, sisters & women in my life. 

Thanksgiving Recipe Week- Carmel Apple Cake

125g unsalted butter, softened 

379g Carnation Carmel 

2 eggs, slightly beaten 

225g flour 

4tsp baking powder 

2tsp ground cinnamon 

2 Bramley apples, peeled, cored & diced 

2tbsp whole milk 

1tsp brown sugar 

Serves 10 

Preheat oven 150C

1. Cream butter and 225g Carmel until well blended 

2. Beat eggs into mixture one at a time 

3. Sift dry ingredients into mixture and stir together by hand 

4. Stir in apple chunks and milk until blended

5. Lightly butter a 20cm cake tin, spoon mixture into tin and smooth the top. Sprinkle brown sugar over the top. 

6. Bake for 40 minutes, or until top is golden brown and toothpick comes out clean. 

7. Warm the rest of the Carmel in a microwaveable jug until pourable, then pour over cake and enjoy with tea & friends! 

I used only 2 tbsp of pouring Carmel and saved the rst to enjoy with skived apples as a snack. This mixture of sweet Carmel and tart apple not only creates a moist cake, it's rather moreish too! Bon Appetite! 

Thanksgiving Recipe Special: Pumpkin Bread

We are having so much fun in the BVF kitchens creating holiday recipes to share with our friends around the world. Pumpkin is synopsis with Autumn in the United States and we love pumpkin flavoured treats.


Before we get to the yummy recipe-I thought it would be fun to share some history about pumpkins and while exploring the topic- I came across food history blogger,  Tori Avery.

Excerpt from ToriAvery.com "From The Great Pumpkin to pumpkin pie to pumpkin spice lattes, the pumpkin is an American icon. Nothing signals the start of autumn like the arrival of pumpkins. Originating in Central America over 7,500 years ago, archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. These seeds grew much different pumpkins than the orange variety we are accustomed to today. In its original form the pumpkin was a small, hard ball with a bitter taste. Pre-Columbian Native Americans domesticated pumpkins for their flesh rather than their nutritional, readily available seeds. The pumpkin was one of the first wild plants cultivated for human consumption in America, making it an extremely important part of our culinary history. The possibility of having access to something that could be planted, controlled and eaten meant less need for foraging and more likelihood of settling down in one place." Visiting the like for the full article.
http://toriavey.com/history-kitchen/2013/11/pumpkin-history/

We hope you enjoy this our recipe for Pumpkin Bread! Sprinkle with powdered sugar for a nice presentation. Bon Appétite!! 

Ingredients

3 cups flour

2 eggs

1 cup canned pumpkin

1/2 cup sour cream

1/2 cup brown sugar

1/4 sugar

1/4 cup butter

1/4 cup canola oil

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Pre-heat over to 350 degrees Fahrenheit.

 Grease a 13x9x2-inch baking pan; set aside. Mix together flour, baking soda, baking powder, baking soda, spices, and salt.  Stir together sour cream and pumpkin, set aside. In mixer bowl beat butter and oil on medium speed for about 30 seconds. Add brown sugar and sugar, beat until well combined. Add eggs and mix for 1 minute. Gradually the mixed sour cream and pumpkin to the flour mixture and beat on medium speed until all ingredients are well blended.  Pour into baking pan and bake for 35-40 minutes, or till done.

Let cool and cut in desired size, sprinkle with powdered sugar. 

Feature Friday: Thanksgiving Recipe Special- Sausage, Cranberry, and Pecan Stuffing

With Thanksgiving just a few days away, we are excited to share recipes from the BVF kitchens. Although this holiday is celebrated traditionally in America, we love traditions and creativity!! Di brought this tradition with her to to England and celebrates the season of gratefulness with her family and friends. An opportunity to gather over a meal and cheer, to share thankfulness is a grand idea, regardless of location!

One of my favorite memories was the Thanksgiving dinner we created on Thanksgiving Day in 2010, leading up to our 2010 Adventures in Prague. What a perfect way to celebrate the beginning of a journey, thankful and surrounded by friends. 

We hope you enjoy. Bon Appetite! 

Sausage, Cranberry, and Pecan Stuffing

Serves 4-6 

Ingredients

4 tablespoons Olive Oil, divided

1 tablespoon butter, softened

8 oz raw sausage, no casings

2 cups chicken or vegetable broth

3 cups cubed Whole Foods Cranberry Baguette, cut into desired cube size

3 cups Whole Food Ciabatta, cut into desired cube size 

2 cups reduced sodium chicken stock

¾ cup unsalted roasted pecans

¾ cup dried sweeten cranberries

1 celery stalk, chopped

½ large red onion diced

2 leeks, chopped

1 teaspoon dried Rosemary

1 teaspoon dried Sage

1 teaspoon dried Marjoram

1 teaspoon dried Thyme

½ teaspoon pepper

1. Preheat oven to 350 degrees Fahrenheit, toast bread pieces for 10-12 minutes. Check periodically, when the bread is a light toasty color, set aside. Leave oven on. 
2. Use softened butter to butter a 9 x 9 pan.
3. Brown and crumble the raw sausage, cook thoroughly and set aside.
4. In a large skillet or pot over medium heat add 2 tablespoons Olive Oil, add celery, onion, and leeks, sauté for 12-15 minutes, until lightly browned.
5. Add thyme, sage, marjoram and rosemary, cook for an additional minute.
6. Add the cooked crumbled sausage.
7. Add the toasted chopped bread, mix ingredients thoroughly.
8. Adding ½ cup at a time, pour the chicken broth over the mixture to moisten the bread. If you desire a more moist consistency after adding the full 2 cups of broth, add ¼ cup additional broth to desired consistency.
9. Add pecans and cranberry.
10. Place stuffing in prepared pan.
11. Bake in oven uncovered for 20 minutes.
12. Serve immediately, or if making in advance, refrigerate and to reheat drizzle ½ cup broth over the stuffing, cover with foil, and place in 350 degrees Fahrenheit over for 30 minutes.