...WRAPPING YOUR WALLS IN CASHMERE...
Over past weeks we have introduced to you the exquisite new range of wall coverings by Hooked On Walls, in particular the 'Rock Baroque' selections.
We look forward to bringing to you the photos of our latest installation in the 'Cashmere Lion' for one of our lovely clients in the coming weeks!
Charcoal Interiors specialise in custom made furniture, crafted to your specifics, including budget flexibility.
This week we welcomed into the showroom another one of our beautiful Beach Tables. We adore it and know it wont last long!
All enquiries into our custom made table range can be directed to Cathie, Colette or Jen on
Or visit us at 59 Doggett St. Newstead. Brisbane. Qld.
WELCOME TO OUR BRAND NEW WEBSITE!
After what has seemed like years, our new website is finally up and running. We would like to thank MyWork Australia for all their assistance and Jen has been madly adding content. There are a few minor glitches to iron out, but our beautiful new clean line and fresh website is now ready for viewing!
We now have an extensive Projects section and our Custom Made Table Range section is overflowing with options.
CHECKING UP ON OUR RIDDLING RACKS
Of late we have had big sales on our Antique Riddling Racks, traditionally used by the French to store and easily turn champagne bottles to aid the fermentation process. We tracked down two of our clients to see how the installation went and the end result at these Brisbane restaurants is pretty impressive.
The Brunswick Social....Mmmmm......wine....en masse......
The Foxy Bean - Woolloongabba
We are looking forward to popping in again soon for a drink and wish both these establishments a long and happy involvement in the Brisbane Restaurant Scene.
Thank you for choosing to shop with Charcoal Interiors and support a local family owned small business!
...LOOKS WE LOVE...
Very Tuscan with a twist of provincial...we could definitely dine here.....
CLASSIC WINTER APPLE PIE RECIPE
I have a confession to make....I have been baking so many pies lately that I'm starting to resemble one....round and full and just a little bit crusty at times :-)
When I was younger and lived on the family farm, Mum and I had an organic apple pie business. We used to peel hundreds of kilos of apples a week by hand and the house always smelled like a combination of apple, cinnamon and wood fire in the winter.....absolutely smashing!..loved it. Funny how smells can transport you to another time and place isnt it?
Anyway, after baking what seemed like a million pies over those years, I couldn't bear the sight of an apple pie for many moons, until giving it a go at one of our recent dinner parties, when stuck for time, I made for dessert what I do best....pie :-) So, now its apple and rhubarb pie, apple and apricot pie, apple and pear pie and so on and so on......
Apples are still quite fresh instores at the moment too...and cheap!
Enjoy our winter apple pie recipe (to be eaten with ice cream or cream and preferably in front of the fire with a nanna rug on your lap!).
Ingredients (serves 6)
- 30g unsalted butter
- 1kg Granny Smith apples, peeled, cored, thinly sliced
- 1 vanilla bean, split
- 100g caster sugar
- 1 lemon, rind grated, juiced
- 1 tbs cornflour
- 1 egg, beaten, to brush
- 350g (31/4 cups) plain flour
- 175g unsalted butter, chilled
- 75g (1/2 cup) icing sugar
- 1 egg, beaten
- To make the pastry, place the flour, butter and sugar in a food processor with a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add the egg and 2 tablespoons chilled water, then process until the mixture comes together to form a smooth ball. Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, place butter in a large saucepan, add apples, scraped vanilla bean and seeds, sugar and lemon rind and juice. Cook over low heat for 6-8 minutes until just starting to soften. Mix the cornflour with 2 tablespoons cold water and stir into apple mixture. Cook for 1 minute. Remove vanilla bean, strain apples over a colander and discard juices.
- Preheat oven to 200°C. Grease a 19 x 5cm fluted loose-bottomed tart pan. Roll larger piece of pastry on a lightly floured surface and use to line base and sides of pan. Refrigerate for 30 minutes. Line the pastry shell with baking paper and fill with rice or pastry weights.
- Bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes. Allow to cool. Pile apples into pastry. Roll out remaining pastry and press onto top of pie, using your fingers to crimp the edges, making sure edges are well sealed. Use any excess pastry to make decorative pattern for the lid. Brush top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from pan. Serve with vanilla custard.
GET INTO THE FUN WITH COCKTAIL FRIDAY!
.......ADULT HOT CHOCOLATE......
Mention adult Hot Chocolate to some and they think 80's disco band, white suits and afro hair but not on my watch...this Friday, after what has felt like some kind of arctic snap over the past couple of weeks...and I know we are a bit soft up here in Brisbane..but truly...its been cold (and we had fog in our house the other morning too....we really did...)...anyway I felt that a nice hot, warming, fire-side magnetising kind of bevvy was called for. And so...the Adult Hot Chocolate...not to be mixed up with the Childrens Hot Chocolate which has marshmallows....oh...and no alcohol.
Credit serious seats
This is the simplest and most common way to spike hot chocolate because all you need to do is add a little peppermint schnapps to the cocoa. Not only does it add a little alcoholic warmth, but the added peppermint brings some depth to the flavor, making it just a touch sweeter as well.
And another little tip is that chocolate is an excellent 'masker' of cheap spirits....enjoy whilst reading 50 Shades of Grey....
Another great week done and dusted. We are still open during the renovations, so if you need to pop by and check out our tables, or chat with the girls about booking a design consultation by all means come and see us.
Browsers note that our showroom will be ready for you in a week or so and we look forward to making the big announcement soon.
59 Doggett St
Newstead. Brisbane. Queensland
Until next week....Light, Love and Laughter....