18 February 2011

Chic celadon

According to the latest Elle Decoration, Celadon is this month's "in colour". Celadon is often used to describe a particular pale jade green glaze as used on porcelain and ceramic tiles. Celadon originated in the Far East, in ancient China, primarily in Zhejiang Province, hundreds of years ago. Ancient Korea celadon in particular was filled with images and symbolism such as peony blossoms, lotus flowers and phoenix's.
Have a look at some of the below images that use the Celadon green in their interiors or products. I think they look great and it is definitely a colour to use!

This wall covering is the perfect example of celadon jade green cracking.
 www.zoffany.com

Look at these beautifully perfect bowls....so shiny and glossy. I would love them for my house!

www.wemakepots.com
 http://www.kimloftustile.com/ 

See, look at the beautiful celadon bowls and plates in this lovely crisp white kitchen....they look fabulous in this interior.
 www.decorpad.com
 www.designersguild.com

The celadon and gold lamp here is a lovely touch to this little console.
 www.decorpad.com
 www.weheartit.com

Kelly Wearstler has used a lovely celadon coloured fabric on the chairs in this restaurant...they look fab!
 www.kwid.com
 www.kwid.com

 j-b x

17 February 2011

Jella-Bella welcome's you to blogger

Hello to all our lovely readers and followers...we had a few technical problems but have resolved them by swapping over to blogger. So we hope you are all happy with the changes, and of course more to follow whilst we tidy it all up!! But we look forward to our next chapter here!!

j-b x

P.S Please pass our new address to everyone you know!

Do You Like It Straight Or Mixed?

So, the question for today is - do you like it straight or mixed up when it comes to art or photo frames on a wall? Personally, I love it when a wall is covered in frames and it is mixed up! Have a look at some of these beauties below and tell us what you think.
This is a great mix-match of photos and artworks of different shapes and sizes above a sofa at this entrance foyer.

www.ellensilverman.com
This is a great black and white gridded gallery leading up the staircase.

www.decorpad.com
This is a very bright and fun space with different shaped and coloured frames.

www.lonnymag.com
This is a very simple and straight arrangement in a very clean and classic interior.

www.craigwall.com.au
This is a fun one with the black frames with some coloured photos.

www.desiretoinspire.net
This interior uses matching black thin frames on a grid and a distinct series of prints to create a display that is very traditional.

www.elledecor.com
This staircase wall looks great with all of these photo frames displayed on it.

www.decorpad.com
This hallway with it’s museum like gallery shows how bold contrast can work in the most contemporary of designs

www.themoderndayatelier.com
I love what Kelly Wearstler has done here with these framed mirrors in different shapes and sizes and laid them out in a mixed yet measured fashion.

www.kwid.com
And last but not least this white bedroom wall covered in black frames with black and white photos…i love it!!!

www.decorpad.com
j-b x

15 February 2011

Valentines Day … think Flowers and Fur

This Valentines Day think beautiful buds and soft fluffy furs. Nothing is sexier and more romantic than this gorgeous vintage mink coat I picked up at the markets in Sydney. An original Bernard Hammerman, the pelts are perfect, the scalloped edges seductive, it is heaven. It deserves a trip to New York and Paris to play in the snow.

The most exquisite flower arrangements can be found at GrandiFlora in Sydney. These roses are just divine and the perfect present for valentines day. We are loving the window display in their Potts Point store. Cerise is this years valentines shade.




And for a sweet kick, try these scrumptious cointreau and lime chocolates from BelleFleur in Rozelle.

Happy Valentines Day xx J-B

11 February 2011

Zeppole

Yesterday I had an incredible experience that I have to share with you…. We were asked to go to a friends house in the afternoon for some Zeppole, which I had seen once before, around this time last year. They were in a pasticceria, which I presumed we would be having yesterday….but no, to my surprise they were home made by our friends. At some point during the afternoon all the ladies rushed into the kitchen to check on their rising dough-it was ready to be fried and sugar coated. They invited me into the kitchen to watch them and to taste these fresh and hot sensations.
Of course the recipe is a secret passed down from their mothers and their nonna’s. But some hints were given that some ingredients include:
potatoes
flour

eggs

sugar

salt
yeast
oil
caster sugar for dusting

A Zeppole is commonly a light, deep fried dough ball about 5cm in diameter, these doughnuts are then topped with sugar once they are cooked through and golden.
Zeppole are traditionally consumed on La Festa di San Giuseppe, on the 19th March, but are present in pastry shops from now until then.
They were absolutely delicious……hot and crisp on the outside and soft on the inside….this was a truly fantastic experience that I was lucky enough to be invited into and will never forget!!!


mmmmmm le Zeppole sono Buonissime!!!

9 February 2011

Carta da musica

Now a foody post from Sardegna, one about something that is in every Sardinian house…. “carta da musica” or music paper bread.

Pane Carasau is a local traditional wafer-thin Sardinian crisp/flat bread, which was born in Barbagia, a mountainous area of inner Sardinia, in ancient times because shepherds needed to have a bread that lasted longer, without going bad during their movement with the flocks.

The traditional Carasau has the shape of thin and crisp circular sheets of pastry and, because of its features, it also goes by the name of ‘carta da musica’ (music paper). The Sardinian name ‘Carasau’, instead, comes from the processing technique, which includes the ‘Carasatura’ phase (a double cooking), which makes it crisp. It can last up to a year if it is kept dry.

The basic ingredients of Carasau bread are: yeast, salt, water and flour. Traditionally there are two kinds of dough: the one with durum wheat flour, widespread particularly among the high class (nowadays the most used), the other with barley meal or fine bran, present particularly on the tables of middle and lower classes (the shepherds’ ones).
This is generally used to complement a savory meal.

j-b x

5 February 2011

Spaghetti carciofi e scampi from the Sant’Elia markets

This morning Fed and I went to the Sant’Elia markets in Cagliari, which are on the sea front that faces the port. At the moment it is full of winter goodies including lots of fresh seafood. The seafood is at its best in winter because the waters are cold and clean.

The fisherman we bought the scampi from.

The view of the port from the markets.


Fresh olives and home-made olive oil.


The lovely guys we bought our bread from.

And the guy we bought the carciofi from- he insisted I take a photo of him and his beautiful artichokes!
We picked up some delicious carciofi and scampi and decided to make some pasta for lunch. Here is our recipe:
Spaghetti carciofi e scampi
6 fresh artichokes
18 scampi
1 splash extra virgin olive oil
1 clove of garlic
1 sprinkle chili
2 tablespoons of chopped parsley
Salt to taste
80g-100g of pasta per person


While wearing gloves cut the stalk from the top of the artichoke and peel the leaves away, until you have the hearts. Cut them into 8ths and cut out the little furry bit in the center. Place them in a small bowl of sparkling water for later. We put them in sparkling water so they don’t go brown.
Peel the scampi of their shells and place them to the side for later.
Peel and slight crush the garlic, place it in a large pan on the heat, with a splash of olive oil and the chilli, until the garlic is slightly golden. Add the drained artichokes to the pan, and slowly cook on a medium to low heat until they are almost cooked (about 20 minutes).
Put on the water for the pasta to boil, adding a heaped table spoon of salt to the water and when ready, put the pasta in.
At about seven or eight minutes, before the pasta is cooked, add the scampi to the artichokes, oil and garlic and cook gently until the pasta is just before al dente.
Drain the pasta and add it to the artichokes and scampi and stir through. Add a sprinkle of parsley and a little more extra virgin olive oil, then serve.



Buon appetito!
Tell us what you think of recipe…. we would love to hear from you!
j-b x