5 BVF Malibu Favs

Malibu has a special place in my heart- countless summer days during my childhood years were spent at Paradise Cove Beach. Looking back, I realize now how much I cherish those carefree days where life was beyond extraordinary and wonder and imagination were endless.  I sometimes ponder how most adults lose that sense of happiness and awe, I wish everyone would have the opportunity to travel and reignite those feelings.

My family use to spend many Saturdays driving to Paradise Cove Beach in Malibu. We went back last summer and it was as though everything was the same. Instantly my childhood came back to me. 

The beach was even more beautiful than I remembered, but those darn seagulls were still clever scavengers scoping out any food they could sneak away with!

Thinking about our plans to return this summer inspired me to share 5 BVF Fav things to do in Malibu. 

1. Paradise Cove Beach and Bob Morris' Beach Cafe

This gorgeous beach (1st, 2nd, and 7th photos in this entry were taken at Paradise Cove) and fabulous restaurant offer the perfect combination for a relaxing day. Visit www.paradisecovemalibu.com for info on the history of the family behind the beach, cafe, hours, etc. you won't be disappointed visiting!! 

2. Drive along the Pacific Coast Highway, roll down your windows and sing along to Bye Bye Ms. American Pie. Enjoy the ocean view and check out Gladstone's-great menu! 

3. Geoffrey's in Malibu

For another tranquil view and a delectable meal, visit Geoffrey's for a high end dining experience. 

4. Walk along the beach at Paradise Cove. 

If you want to experience a beautiful walk along a clean beach, not overcrowded, and with a variety of amenities look no further. You can even rent a cabana that holds up to 30 people. Chairs, cabanas, and lounge chairs are on a first come first serve basis, get there early! 

5. Visit the Malibu Colony Plaza

While enjoying the beauty of Malibu, why not take advantage of the quaint shops and unique finds at the Colony. 

Bon Voyage! 

Savoury Saturday Review

We had a girly night out to celebrate a couple of the antenatal group of Mum's birthdays. Milford-on-sea is a tiny seaside town, but it's packed with delicious boutique restaurants. The one I chose was Pebble Beach because of the view and the menu had something to suit all pallets. www.pebblebeach-uk.com/ 

We started the evening with drinks on the patio over looking the Solent and Isle of Wight. It was too chilly to eat outdoors because our spring evening temperature drops dramatically. 

The service was great for drinks and ordering and then when we got to our table we were left waiting over 10 minutes for our wine to be poured and bread to be delivered. The restaurant wasn't that busy and when we asked an apology wasn't given. 

Our starters arrived quickly and were delicious- we had ordered seafood bisque, crispy duck salad, haddock soufflé and cheese soufflé. Everyone enjoyed their mains, but we had to ask for more bread and a top of of drinks. 

Our mains were very generously proportioned and were just as tasty. We had a variety of mains- whole Lymington caught fresh crab (amazing!), dressed crab, monkfish, chicken filet, beef blade, and the vegetarian pancake with asparagus. 

Monkfish wrapped in Parma ham. 

The crab was so big, she needed a doggy bag and the chefs wrapped it up nicely while we chatted over coffee and tea. They had fresh mint tea, which was delicious, but not served with a mini drive to prevent the leaves from going in the cup. 

Overall the food was delicious, service was mediocre and if they improved their customer service the restaurant would be fantastic. I chose it for the quality of food and the view and that was all we were impressed with, so we give this restaurant 💎💎 (2/3) 

Curious George Cupcakes

120g flour 

140g sugar

1 tbsp baking powder 

1 tsp cinnamon 

1 tsp ginger 

Pinch salt 

80g soft butter 

120ml milk 

2 eggs, beaten 

120g bananas, mashed 

Chocolate frosting & Runts bananas to decorate. 

Preheat oven 170C 

1. Mix all dry ingredients together

2. Add butter and beat until mixture is a sandy texture. 

3. Mix milk and eggs together and pour into dry mixture. 

4. Beat for 2 minutes or until all blended together, then stir in banana. 

5. Pour mixture into measuring jug and fill each cupcake case 2/3 full. 

6. Bake for 15-18 minutes or until toothpick comes out clean. 

7. Once cupcakes are cooled, ice and decorate with bananas. 

Makes 14 cupcakes 

Motivation Monday: Why Sir Richard Branson is an Inspiration

Several years ago, I had the incredible opportunity of working as a hostess for Virgin Atlantic Airways. During my four years with VA, I was given a once in a lifetime experience of traveling the world for work, while being a member of a innovative company that Sir Richard Branson founded. The memories I have during my time with VA are priceless, I not only was able to explore the world-it was a time in my life where I experienced a journey of self discovery. I was inspired to create a business and utilized the skills I learned to take a leap and become an entrepreneur.  Virgin Atlantic is a dynamic company to work for and the pride I gained for VA continues today, the fundamentals I learned were instrumental in building the foundation for my holistic beauty therapy business. Sir Richard Branson exemplifies being a risk taker, innovator, leader, and visionary. He demonstrates that no matter how small or big your dreams are, that with determination and diligence anything is possible. Cheers to Sir Branson for being an inspiration to me, Bon Voyage Friends and countless people around the world. 

Savoury Saturday: Walnut Mushroom Pâté (Vegeterian)

A perfect party pleaser! Accompany with an assortment of crackers and toasted baguette.  Makes 14 servings.

Ingredients

1 and 1/4 cup walnuts
1 stick butter
1/3 cup chopped Italian parslet
1/4 cup minced onions
1/4 cup minced shallots
8 oz portabello mushrooms chopped
8 oz crimini mushrooms chopped
4 oz white mushrooms chopped
3 tablespoons EVVO 
2 tablespoons finely chopped fresh thyme
2 chopped garlic cloves sauteed in 1 tablespoon EVVO
1/4 teaspoon salt
1/2 teaspoon black pepper

Toast walnuts in a pre-heated 350 degree F oven for 10 minutes or until lightly golden
Sauté the minced onions and minced shallots in butter over medium heat, cook until the onions and shallots become translucent.
Add mushrooms, sautéed garlic, chopped parsley, salt, pepper, and diced thyme. Stir often and cook until most of the liquid has evaporated. 
Remove from stove and cool
Put the walnuts in a food processor with 3 tablespoons of EVVO, process until a grainy/thick paste forms. Gradually add in the cooled mushroom mixture and process until a thick consistency similar to a tapenade forms.
Oil a ramekin or bowl with butter, transfer the pâté and pack tightly. Cover with wax paper and plastic wrap, refrigerate for at least 4 hours or overnight. 
To cut, take a knife around the edges of the bowl and turn over onto a plate, or cut into large triangular pieces. 

 

Bon Appétite!!

Treat Thursday: Easter Cooking

We luv celebrating holidays at BVF. With Easter right around the corner, we wanted to share this great collection of Easter Recipes from the Huffington Post. 

http://m.huffpost.com/us/entry/5152395 

Gather with family and friends, get creative with ingredients, and enjoy some bubbly. From our homes to yours, Happy Easter. 

Prague Photo Slide Show

Get a glimpse of the fun we had in Prague during our 2010 Annual Adventures.

Click here to see the video!